Award Winning Escargot
Ingredients:
Instructions:
Combine all ingredients in mixer until well blended. Cover and refrigerate.
Seasoning Salt:
Instructions:
Combine all ingredients in mixer on low speed, blend well. Cover and store in dry place.
Instructios for Escargot
Remove stems from Large mushroom. Wash and pat dry. Place 1 rounded tsp. Escargo butter in mushroom cap. Place snail on butter and press to flaten. Place in baking pan in 400 degree oven for 4 minutes.(Do not overcook) Serve with French bread.
Alternative:
Buffalo Wings
Ingredients:
Instructions:
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees FmP>
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Guacamole w/Corn Chips
Ingredients:
Instructions
Garnish with red radishes or jicama. Serve with tortilla chips.
Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.Variations
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite. Oysters Rockefeller
Ingredients:
Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
Racor Clams
Ingredients:
Instructions:
Rinse clams, drain and pat dry. In a Large saute' pan, place butter, garlic and shallots cook for 1 minute. Turn, add wine and cook 1 minute. Set aside, add cold butter to pan and reduce to sauce desired. Plate, pour sauce over and serve with French Bread and lemon wedges.
Shrimp Cocktail
Ingredients:
Cocktail sauce
Instructions:
In large kettle or sauce pan, Fill 3/4 with water,add Shrimp Boil, cut one lemon into wedges and place in pan. Bring to a boil, add shrimp for 2 minutes or until the shrimp start to turn red. Note: Do not over cook. Remove from water, place in a bowl of water and ice cubes. Chill well. Arrange on platter
Cocktail Sauce:
Mix ingredients and refrigerate. serve with shrimp.
Crab Cocktail
Ingredients:
Cocktail sauce
Instructions:
In large kettle or sauce pan, Fill 3/4 with water,add Crab Boil, cut one lemon into wedges and place in pan. Bring to a boil. Place live crab upside down on counter top for 20 minutes. Add live Dungeness Crab upside down into the boiling water for 20 minutes or until the Crab start to turn red. Note: Do not over cook. Remove from water, place in a bowl of water and ice cubes. Chill well. Pick the meat from the shells and arrange on platter
Cocktail Sauce:
Mix ingredients and refrigerate. serve with shrimp.
Onion Rings
Ingredients:
Instructions:
Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl, combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg and milk. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then drip into deep fat at about 365°. Fry until golden brown, turning to brown both sides. Remove to paper towels or brown paper bag to drain thoroughly. Sprinkle with a little salt before serving. Fried onion rings recipe serves 6 to 8.
Ingredients:
Herb Butter
Instructions:
In mixing bowl, combine all ingredients for Herb butter. Set aside
In Scallop shell, place 1 tsp herb butter, large scallop on top of herb butter, sprinkle small amount of white wine, cover with soft bread crumbs and top off with Parmesan Cheese.
Place in overhead proiler until golden brown, approximately 3 minutes. Place on base plate with doily,cocktail fork, lemon wedge and French Bread.
Combine water, sauterne, salt, cayenne and scallops. Simmer 5 minutes. Drain and reserve liquid. In the same pan, make a sauce of butter and flour and reserved liquid. Add onion, parsley and cook until thick, about 5 minutes. Quickly blend in egg yolk. Taste and adjust seasonings. Add scallops and mushrooms. Spoon into 6 buttered Ramekins. Top with crumbs and bake at 425 degrees for 5 minutes or until golden brown.
Green Lip Mussels
Ingredients:
Scrub mussels and remove the beards. Heat the butter in large saucepan add the minced garlic, shallots, mushrooms and tomatoes to sizzle for a couple of seconds. Add the wine and mussels, cover for 3 to 4 minutes just until the mussels open. Throw away any mussels that don't open. Toss through freshly chopped parsley. Place on mussels on a large serving platter and serve nector a a dip.
BBQ Baby Back Ribs
BBQ Baby Back Ribs
Ingredients
RIB SAUCE
Instructions:
Prepare this sauce a day ahead and chill overnight. In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes). You can strain the sauce if desired to remove the onion and garlic, that is optional. Cool to about room temperature; cover and chill overnight or up to 2 days.
Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.
Set oven to 350 degrees.
Grease a large baking sheet/s. Place the ribs (meat side up) on baking sheet. Bake the ribs for 30 minutes. Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer. After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters. Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total).
Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and s
Dungeness Crab
Instructions:
Instructions:
Bring a very large kettle of salted water to a rolling boil. Using long tongs, quickly but carefully lower live lobsters into the boiling water. Simmer for about 10 minutes, or until Crabs are bright red.
Serve with melted butter for dipping
Steamed Clams
Ingredients:
Ingredients for Court Bouillon
Instructions for Court Bouillon:
In large Sauce pan, all ingredients. Bring to boil, simmer for 20 minutes, strain, save Liquid.
Instructions for Clams:
In Large Sauce pan, Clams, 3 oz. Court Bouillon, garlic, shallots and 2 oz. butter. Bring to boil, cover and steam until clams open (Do not over cook).
In another sauce pan bring remaining butter to simmer, lower heat until clarified.
Spoon Clams in bowl on base pleate, serve the nector in seperate cup for dipping, drawn butter, lemon wedges, and hot towel.
Rumaki
Ingredients:
Instructions:
Cut bacon slices in half crosswise. Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice. Secure with wooden toothpick. Arrange on broiler pan. Combine last four ingredients and brush over bacon rolls. Broil 6 inches or so from the heat, 15 to 20 minutes or until bacon is crisp and chicken livers are done, turning and brushing with sauce occasionally. Can be served as an appetizer or served on rice
Stuffed Mushrooms with Feta, bacon and spinach
Ingredients
Instructions
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil.
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Makes about 48.
Deviled Eggs
Ingredients
Instructions:
Remove egg shells. Cut eggs in half lengthwise. Remove and mash egg yolks. Dice 1 egg white. To make filling: In medium bowl, combine yolks, diced egg white, pickles, salad dressing, onion and salt. Spoon about 1 tablespoon filling into each remaining egg white half. Garnish with half a pimiento olive. Cover, refrigerate until serving time, at least 4 hours.
BBQ Mini Hot Dogs and Meat Balls
Ingredients:
Instructions:
Using 1 oz of meat ball form a round ball. Lay flat on working surface, place minature hot on meat ball and press down. Form by bring edges together and rolling on work surface. Slice Pepperoni wheel in center, slide over hot dog. Place on baking sheet and cover with BBQ sauce. Bake in 400 degree oven for 10 minutes. Decorate platter and serve.
Baked Brie w/Roasted Garlic/P>
Ingredients:
Instructions:
Preheat oven to 350 degrees. Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes. Preheat broiler. Score large X in top of each wheel of cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Makes 8 servings.
Baked Potato Skins
Ingredients
Instructions:
Melt the 1/2 cup butter over medium heat. When the butter is hot and bubbling, add the garlic. Saute the garlic until softened and fragrant (about 2 1/5 minutes). Cut each potato skin in half lengthwise into 2 equal pieces. Brush the bottom and interior of each piece with the garlic butter. Place each piece, scooped side up, on a shallow baking sheet. Sprinkle generously with ground pepper. Sprinkle lightly with salt to taste. Scatter the grated cheese lightly on top of the buttered skins. Preheat oven to 350 degrees. Place the cookie sheet in the upper third of the oven. Bake the skins for 30-45 minutes or until hot, crisp and golden.
Egg Rolls
Ingredients
Instructions:
Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems. Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.
Add vegetables, stir-fry about 3 minutes more.
Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
Stir into chicken minture; cook and stir until thickened. Cool.
Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming an envelope shape. Roll up.
Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.
