FLEMING'S SWEET CHILI CALAMARI
INGREDIENTS:
1. Seasoned Flour 1 cup
2. Calamari (Rings & Tentacles) 10 oz
3. Pomace Oil ½ oz
4. Red Peppers, Julienne 2 oz
5. Bannana Peppers 2 oz
6. Sweet Chili Sauce 2 oz
7. Buttermilk to soak
8. Lime Wedge 1 each
9. Parsley garnish as needed
PREPARATION:
1. Soak calamari in buttermilk.
2. Place seasoned flour in mixing bowl and add calamari, toss well, discard excess flour.
3. Deep fry calamari on high heat, approximately 2 minutes, until golden brown.
4. While calamari is frying, saute red peppers and banana peppers with pomace oil in skillet on med high heat for 1 min.
5. Add chili sauce to skillet to heat.
6. Drain excess oil from calamari and add to skillet tossing well for even coating.
7. Remove from heat, plate, and garnish with parsley and lime wedge.
Jalapeno rockets
6oz cooked bacon chopped ¼"
¾ lb mixed cheese ( cheddar-jack )
¾ lb jalapeno peppers ( pickled for a med heat fresh for a hot bite chopped 1/8" )
1 lb velveeta cheese grated
a/n spring roll wrappers
a/n corn starch slurry ( glue )
a/n corn starch ( to dust )
makes about 20
1. combine cheese, jalapenos and bacon in a mixer w paddle attachment. Or combine in a bowl mixing until ingredients are evenly dispersed
2. lay out a double wrapper, in a diamond orientation, placefilling into center below the middle. Shape the filling into an elongated cylindrical shape 4" long
3. fold the two side points over the ends of the filling.
4. liberally brush the sides, as well as as the top point with starch slurry.
5. fold the bottom point up and over the folded sides and continue to roll towards the top point completing the roll.
6. dust with additional starch and store on wax paper.
STUFF SHOTS FOR MARCH MADNESS
BY Cabot Cheese Chef Jon AshtoN
Makes 20
2 cups grated Cabot Mild, Sharp or 50% Reduced Fat Cheddar (about 8 ounces)
1/3 cup finely chopped pepperoni
2 (7.5-ounce) tubes regular-size refrigerated buttermilk biscuits (20 biscuits total)
Olive or vegetable oil
Warmed marinara sauce (optional)
1. In bowl, toss together cheese and pepperoni; set aside.
2. On floured work surface, roll or stretch each biscuit into approximate 3 1/2-inch circle. Moisten half of edge with water and place heaping teaspoon of filling in center. Fold circle in half over filling, pressing edges firmly together to seal.
3. Place large skillet over medium-low heat until hot. Brush skillet with oil and add as many filled biscuits as will fit. Cook until browned on underside, about 2 minutes.
4. Turn over and cook until browned on second side and cooked through to center, about 2 minutes longer.
5. Transfer filled biscuits to serving platter, brush skillet again and repeat with remaining biscuits (keep cooked ones warm in 200ºF oven if not serving immediately). Serve plain, or with bowl of marinara sauce for dipping.
Super Party Nachos
By Chef Dave DelRio, Lee Roy Selmon's
This is a fun dish that is great for football parties! You can customize this in a number of ways to suit your own taste.
•Tortilla chips- 6 to 8 ounces divided in half (Plain or flavored)
•Nacho cheese sauce- 4 to 6 ounces or as desired
•Cooked chicken, pork, or combination- 6 ounces (Cooked ground taco beef can also be used or substituted)
•BBQ sauce- 2 ounces of your favorite brand
•Salsa - 1 cup drained. (Fresh salsa works best in this recipe.)
•Shredded cheese- 1 cup - Jack and Cheddar (A fine shred melts best; Mexican blend if available)
•Sliced pickled jalapenos - ¼ to ½ cup or as needed
•Chopped green onion- ¼ cup or as needed
•Chopped fresh cilantro
•Sour cream to serve on the side
This is a fun dish that is great for football parties! You can customize this in a number of ways to suit your own taste.
1. Prepare the nacho cheese sauce or use a pre-made cheese sauce and keep warm.
2. Shred the chicken or pork, and mix with a little of your favorite BBQ sauce.
3. Arrange half of the chips on a microwave safe platter.
4. Drizzle half of nacho sauce over chips.
5. Spread half of chicken or pork with BBQ sauce over cheese and chips
6. Sprinkle ¼ cup of the drained salsa over all.
7. Arrange the other half of chips over first layer; add nacho sauce and chicken or pork.
8. Sprinkle mixed cheese over all and place in microwave on medium high heat until cheese is melted.
9. Garnish with additional drained salsa, green onion and jalapeno slices. Sprinkle with cilantro if using and serve immediately with small bowls of sour cream on the side.
Easy Nacho Cheese Sauce
•1 lb Velveeta Cheese (Cubed)
•8 oz jar salsa
•2 Tablespoons chopped cilantro
•2 Tablespoons chopped pickled jalapeno (Optional)
1. Mix all ingredients and heat gently, stirring often until melted and smooth.
2. This can be made in a microwave or a small sauce pot on the stove.
Hot Holiday Apple Cider
Made by Amy & Sabrina for Christmas Eve
You'll need:
6 cups apple cider
1/4 cup syurp
2 cinnamon sticks
6 cloves
6 all spice berries or one teaspoon of equal parts of cinnamon, nutmeg, and black pepper.
1 orange/lemon peel cut into strips.
Steps:
1. Pour cider and syurp into pan
2. Put cinnamon sticks, and peels in cheese cloth and tie up, drop in cider. put spices into cider
(whole cloves and all spice are supossed to go into cheese cloth, we have modification)
3. Moderate heat 5-10 minutes...very hot but not boiling
4. Take out cheese cloth, serve.
Tasty Tips
Add real pieces of apple for extra kick, take out citrus because it will turn mix bitter can use with out a cheese cloth just let ingredients float for about 15 minutes.
Apple Cider Sparkle
-6 cups of apple cider
-2 cups cranberry juice
-1 bottle of champagne or sparkling wine
-1/2 cup of lemon juice (using lemons from other recipe...combine things to make cheaper)
Steps:
1. Add apple cider, cranberry, and lemon.
2. Just before guests arrive, then add champagne
Tips:
Keep on ice
Non-alcoholic version: use chilled Sparlking grape juice.
Fried Green Tomato Frittata
By Chef Dave DelRio Lee Roy Selmon's
¾ pound green tomatoes (2 or 3 medium sized tomatoes)
¾ Cup cornmeal or flour (I prefer the cornmeal, but both work well)
½ Cup vegetable oil (For frying only)
6 large eggs
¼ Cup green onions (green and white parts- ¼" sliced)
¼ Cup cooked, diced bacon
6 Large basil leaves thinly sliced
Salt and fresh ground pepper, as needed
1 Tablespoon olive oil or 1 Tablespoon reserved bacon drippings
- 1. Slice the tomatoes into ½ thick rounds, and then cut the rounds into ½ moons. Season lightly with salt & pepper and then dredge the tomatoes in cornmeal or flour and reserve.
- 2. Heat vegetable oil in a 10 skillet, and fry tomatoes until lightly golden. Place cooked tomatoes on a paper towel to drain. Be cautious not to over cook the tomatoes or they will become soft and loose their flavor.
- 3. Beat the eggs with the green onions, bacon, basil and season lightly with salt and pepper.
- 4. Drain vegetable oil from skillet and wipe clean.
- 5. Heat skillet over medium high heat and add 1 Tablespoon olive oil. Add egg mixture and immediately lay fried green tomatoes into eggs. Let the eggs sit for several minutes and then shake pan to loosen the bottom.
- 6. Reduce heat to medium low heat and continue to cook until the eggs are just set and the bottom has a nice color.
- 7. There are two methods to finish the frittata; If your skillet has an oven proof handle, simply slip the skillet into a 325 degree oven or under the broiler for a minute or two until finished.
- 8. If you do not have a skillet with an oven proof handle, place a large plate over the skillet and in one quick motion, flip the plate and skillet over together and the frittata will now be - golden side up in the skillet. Slide the frittata back into the skillet to finish cooking the underside.
- 9. Slide cooked frittata unto a clean serving platter, cut into wedges and garnish with additional fresh basil and cooked bacon or spoon some of the green tomato salsa from the attached recipe to really give it a twist.
**Frittata can be served hot or at room temperature.
Fresh Green Tomato Salsa by Chef Dave DelRio Lee Roy Selmon's
Here is a really different fresh salsa that has some really interesting flavor and textures that is great spooned over the frittata or with grilled Mahi-Mahi or Grouper. This can also be served as a dip with crispy tortilla chips.
- •1 medium green tomato diced into ¼" pieces; about 1 Cup
- •2 ripe Roma tomatoes or one medium vine ripe , diced into ¼" pieces; about 1 ½ Cups
- •¼ cucumber, seeded, peeled and diced; about ¾ Cup
- •1 green onion, white and green parts, sliced into ¼" pieces; about ¼ cup
- •½ jalapeno pepper, seeded and minced, use the other half if you like the heat
- •Salt and pepper as needed
- •1 or 2 Tablespoons of good quality olive oil
- •2 or 3 Tablespoons packed of chopped fresh cilantro
Mix all the ingredients and allow to sit for at least 15 minutes to allow flavors to develop. To really add a twist, add ¼ Cup of roasted corn kernels.
Selmon's Cornbread Casserole
by Chef Dave DelRio Lee Roy Selmon's
This is one of most requested side items at Lee Roy Selmon's. I believe its popularity lies in its simplicity and blending of familiar flavors and ingredients. The hot sauce gives the dish a little spark to balance the sweetness.
Ingredients
- •2 eggs, slightly beaten
- •1 cup sour cream
- •1 -17 oz can of cream style corn
- •1 -17 oz can of whole kernel corn, drained
- •4 oz ( ½ cup) melted butter (Plus a little for the casserole dish)
- •½ cup granulated sugar
- •Pinch of salt
- •1 or 2 Tablespoons of your favorite hot sauce
- •1- 8.5 oz package Jiffy Corn Muffin mix
- 1. Butter a 2 qt casserole dish and set aside.
- 2. In a mixing bowl, combine the first 8 ingredients.
- 3. Sprinkle the Jiffy mix over the combined ingredients and fold in with a spatula. Do not beat the mixture.
- 4. Bake at 350 degrees for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- 5. Allow casserole to rest 10 minutes before serving.
Selmon's Sweet Potato Casserole
by Chef Dave Del Rio, Lee Roy Selmon's
Sweet Potato Filling
•3 cups sweet potatoes; cooked, peeled and cooled (Can be done the day before)
•¾ cups of light brown sugar
•2 eggs -lightly beaten
•½ cup milk
•1 teaspoon vanilla
•Pinch of salt
•¼ cup melted butter
•1 Tablespoon flour
•1 Tablespoon pumpkin pie spice
Topping
•½ cup of candied pecans -chopped (Can also use toasted pecans)
•3 Tablespoons brown sugar
•3 Tablespoons melted butter
•1 teaspoon cinnamon
•Small pinch of fresh grated nutmeg
•1 ½ cups Corn Flakes
To prepare filling:
1. Lightly butter a 2 quart casserole dish.
2. Combine all ingredients for filling, mix with large fork until blended but still slightly chunky.
3. Place filling in casserole dish and bake at 350 degrees for 40 minutes.
4. Prepare topping while filling bakes.
To prepare topping:
1. Combine first five ingredients.
2. Add corn flakes and toss until mixture is blended, but corn flakes are not completely crushed.
3. Reserve topping.
To finish casserole:
1. Remove casserole from over after 40 minutes.
2. Spread topping over filling.
3. Return to oven for an additional 10 minutes, or until topping is lightly browned.
Cheesy Herbed Strata by Chef Dave Del Rio, Lee Roy Selmon's
This is a great breakfast or brunch dish! You can prepare the night before and pop it in the oven in the morning. It is also a great way to use up some leftover bacon and sausage from the mornings breakfast. I love to add leftover home-fried potatoes. Use this recipe as a base and get creative. Enjoy!
Ingredients
•4 cups cubed day-old French bread
•1 Tbl butter (Plus a little extra to butter the dish)
•1 cup diced onion
•1& 1/2 cups sliced mushrooms
•1 clove minced garlic
•1/8 tsp thyme
•1/8 tsp dill weed
•Pinch of rosemary
•10 lightly beaten eggs
•1 quart milk
•1 tsp Kosher salt
•½ tsp coarse ground pepper
•Favorite hot sauce to taste
•2 cups shredded cheese- cheddar or mixed
•½ cup crumbled cooked breakfast sausage
•6 to 8 slices chopped cooked applewood smoked bacon
•½ cup diced cooked ham
•1 cup diced fresh tomatoes
STEPS
1. Generously butter a 9x13 baking dish.
2. Place the bread in the buttered dish.
3. Heat a skillet over medium heat, sauté the onions, mushrooms and garlic in the butter until the mushrooms release their liquid and begin to color.
4. Add the herbs at the last minute, just to release their flavor.
5. Remove from pan and allow cooling.
6. Spread the cheese, bacon, sausage and ham evenly over the bread.
7. Mix the cooled onion and mushroom mixture into the bread mixture already in the baking dish.
8. Lightly beat the eggs, add the milk, salt, pepper and hot sauce.
9. Pour milk and egg mixture over the bread and other ingredients in the pan. Sprinkle the chopped tomatoes on top and cover dish, refrigerate overnight and up to 24 hours.
10. Bake at 350 degrees for one hour or until set. Tent with foil if the top begins to brown too quickly.
Yields 12 servings
Gourmet Girl Magazine Cranberry Sauce
12 oz Cranberries, Fresh Frozen
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Cup Orange Juice
1 Tbls Orange Zest, Chopped
1 Tsp Ground Ginger
1/2 each Cinnamon Stick
Method:
Place all ingredients in a saucepot, except the cranberries, and bring to a boil. Ass soon as it boils, add the cranberries to the liquid. Cook for approximately 5 minutes until all of the cranberries have "popped". Remove the cinnamon stick, and cool. The liquid will be loose and will thicken once it cools.
ROY'S 20TH ANNIVERSARY DINNER RECIPES
Sea Scallop Salad Pinot Grigio Grape Seed Vinaigrette
(Yield: 1 Serving)
Ingredients:
1.5 T Pinot Grigio Lilikoi Tarragon vinaigrette (see recipe)
1 ea U-10 scallop (seasoned with salt & pepper)
2 ea Yellow wax beans (sliced diagonally)
2 ea Green beans (sliced diagonally)
2 ea Green asparagus (sliced diagonally)
2 ea White asparagus (sliced diagonally)
4 ea Snow peas (julienne)
1 pinch Leeks (fine julienne)
1 pinch Chive sticks
1 pinch Enoki mushrooms
2 pinches Hydroponic baby Mache
Procedure:
Separately blanch & shock green beans, yellow beans, green asparagus, white asparagus, snow peas, sea beans & leeks. Remove all water & hold for plating.
The Scallop
Heat oil in a small Teflon pan & add seasoned scallop. Sear the scallop golden brown on a high heat, on all sides. Slice scallop into 6 slices. Hold for plating.
The Bean Salad
In a mixing bowl, toss beans, asparagus & peas in Lilikoi dressing and S&P. Hold for plating.
The Garnish:
Toss leeks, chive sticks, Enoki mushrooms & Mache in white soy grape seed dressing, season with salt, pepper & hold for plating.
Pinot Grigio Lilikoi Tarragon Vinaigrette (makes 1 quart)
Use Lilikoi Vinaigrette as base
(Yield: 1 qt)
2 stalks Lemongrass (cut in half, cleaned & crushed)
1 qt Lilikoi puree
1.5 cups Sugar (at least or to taste)
1 oz Ginger juices (squeeze ginger to release juices)
1 T Pickled ginger juice (or to taste)
2 bulbs Shallots (rough chopped)
1 large Sprig tarragon (rough chopped)
5 ea Kaffir lime leaves (rough chopped)
½ cup Red wine vinegar
Mix all ingredients above together, cover & macerate overnight in walk-in. Strain out all ingredients through a large china cap. Hold to emulsify.
6 T Dijon mustard
1 quarts Unfinished Lilikoi vinaigrette
Pour 1 quart of unfinished Lilikoi vinaigrette into blender. Add 3 T of mustard & half cup of minced fresh tarragon. Blend until smooth. Adjust seasoning with salt, pepper and or sugar.
Add Pinot Grigio to Lilikoi Vinaigrette
1 ea Large shallots (fine minced)
½ cup Pinot Grigio
½ cup Fresh Tarragon (blanched, shocked & finely minced)
1 quart Lilikoi vinaigrette
Method:
Combine shallots, tarragon & Pinot Grigio. Reduce by half & let cool. Add 1 quart Lilikoi vinaigrette base, mix well, cover & let vinaigrette rest in walk-in over night.
Crispy Pan Seared & Steamed Hawaiian Snapper
Crab & Hearts of Palm Salad
1 T Crab claw
1 T Hearts of Palm (steamed, thinly sliced)
1 t Micro watercress
1 t Frisee
1 t Julienned Roma tomato (skin only)
To taste fresh lemon juice, truffle oil, salt & pepper
Place all ingredients into a small mixing bowl & gently toss. Attractively stack crab & hearts of palm salad on to rectangle plate. (See photo)
Pan Seared Snapper
1 ea 2 ounce portion Snapper
To taste salt & pepper
Season snapper with salt, pepper & use a Teflon pan with hot oil to crisp snapper skin. Cook skin side only for 2 to 3 minutes or until skin is a crispy dark brown color. Cook flesh side for 30 seconds & be sure not to overcook snapper.
Black & Blue Steak Salad with Certified Angus Strip Loin of Beef -Handsome Harry's Third Street Bistro
Serves: 4
2 ea. 14 oz strip steaks about 1 ½" thick
2 tablespoons Blackening Spice
2 tablespoons oil
2 heads romaine hearts halved and cleaned
2 red tomatoes
1 small red or Vidalia onion
2 oz. blue cheese crumbles (Maytag is a great one)
2 egg yolks
1/2 teaspoon white vinegar
1 teaspoon lemon juice
1 tablespoon dry mustard
2 cups pomace oil
1/4 cup sour cream
1/2 cup mayonnaise
1 - 2 oz prepared horseradish
chopped parsley
Salt & pepper to taste
First, prepare the dressing by combining the egg yolks, vinegar, lemon juice and dry mustard into a bowl; slowly whisk in the 2 cups of oil until all incorporated; Add remaining ingredients. Chill.
Heat sauté pan or cast iron skillet until very hot. Sprinkle steaks with Cajun spice; place oil into pan and gently place steaks into skillet. Sear all sides about 2 minutes and remove. Let cool off to the side.
Chop lettuce and mix with dressing, plate and garnish with rest of ingredients, slice steak thinly and lay atop the salad.
Asian Beef Tenderloin & Vegetable Wrap --Handsome Harry's Third Street Bistro
8 oz C.A.B. Beef Tenderloin thinly sliced
2 oz oil
4 tortilla wraps
1 small red onion, thinly sliced
1 cup shredded carrot
1 cup shredded napa cabbage
1 tomato diced
1 roasted red pepper diced
1 teaspoon toasted cumin seed
1/2 cup roasted garlic mayonnaise
2 tablespoons srirachi hot sauce
2 tablespoon chopped fresh cilantro
1 tablespoon rice wine vinegar
1 lime squeezed
salt & pepper to taste
Preheat a sauté pan on medium heat. Place oil into hot pan and sauté thinly sliced beef until medium (3-4 minutes). Combine all remaining ingredients into a mixing bowl and mix well. Divide vegetable mixture among four tortillas, add meat and wrap it up. Served with fresh fruit.
Chef Shelly's COFFE TOFFEE KAHLUA SUNDAES
1 toffee bar, chopped
1 pint coffee ice cream
1 ½ cup semi-sweet chocolate chips
½ cup heavy cream
3 tablespoons butter
3 tablespoons Kahlua
Whipped Cream
Melt chips, cream and butter in microwave on medium power in one minute increments. Mix each time to incorporate chips and liquid. When melted, add kahlua.
Scoop two scoop of coffee ice cream, then drizzle Kahlua sauce, sprinkle on toffee chips and then top with whipped cream.
Chef Shelly's
GRILLED BANANAS FOSTER SUNDAES WITH RUM CARAMEL SAUCE
3 firm bananas, slit lengthwise in half
3 tablespoons of melted butter
3 tablespoons brown sugar
pinch nutmeg
pinch cinnamon
Melt butter in saucepan. Add brown sugar and spices. Brush melted butter sauce onto bananas and place bananas on grill. Grill on each side for about four minutes on each side.
Rum caramel sauce:
2 cups granulated sugar
1/2 cup water
3 tablespoons butter
1 cup heavy cream
1 teaspoon vanilla
1/4 cup dark rum
pinch cinnamon
Combine sugar and water over medium heat until sugar caramelizes to a dark amber brown. Add the butter and cinnamon and mix together. Add cream and stir until smooth. Pour sauce into a bowl and whisk in the rum and vanilla. Keep warm.
SWEET TERIYAKI CHICKEN BURGERS by Chef Shelly
For teriyaki sauce
1/3 cup soy sauce
1/3 cup apricot, pineapple or mango preserves
2 tablespoons mirin or cooking sherry
2 1/2 tablespoons cider or rice vinegar
dash crushed red peppers
1 1/2 tablespoons chopped peeled fresh gingerroot
1 garlic minced
4-6 chicken breasts, pounded to even thickness
¼ cup chopped pineapple
6 scallions, chopped
1 teaspoon salt
fresh ground pepper
½ cup mayonnaise
4-6 potato hamburger buns
Cook all teriyaki ingredients in a saucepan on high heat. Bring to boil. Reduce down to medium heat and cook for about five minutes. Let sauce reduce down till thick and syrup-like. Cool and place ¾ of the mixture in a zip lock gallon bag with chicken breasts. Marinate for at least two to four hours. Remove breasts from baggie and wipe dry. Grill chicken breasts till cooked and last minute, brush patties with more teriyaki sauce.
Mix mayonnaise, 3 chopped scallions, chopped pineapple and a tablespoon of teriyaki sauce. Brush mayonnaise mixture on buns and serve with chicken burgers.
THAI CANTELOPE SALSA Great salsa to serve with grilled shrimp or salmon! by Chef Shelly
2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1 mango, chopped
1/4 cup finely chopped green onion
2 tablespoons finely chopped Thai basil or Italian Sweet
2 tablespoons chopped mint
1 red pepper, chopped
2 tablespoons jalapeño pepper jelly
1 tablespoon fresh lime juice
1/4 teaspoon salt
Combine cantaloupe, mango, green onion, basil, red pepper in bowl. Mix jelly and lime juice and salt in separate bowl. Pour over fruit mixture and serve on the side of grilled shrimp or salmon.
Lee Roy Selmon's Recipes from 7/11/08
Perfect Lemonade
Step one. To make syrup:
- 1 cup sugar, (plus more to taste)
- 1 cup water
- In a small saucepan, bring water and sugar to a boil. Stir occasionally until sugar is dissolved and mixture is smooth. Reserve until step two
Step two.
- 1 cup fresh lemon juice (approximately 5 to 7 large lemons)
- ½ gallon of cold water
Ice cubes
• Mint sprigs for garnish
To make lemonade:
- Wash lemons under cool running water.
- Roll lemons on the countertop with the palm of your hand to get them ready for juicing.
- Cut the lemons in half through the middle.
- Juice lemons using a juicer, or squeeze by hand. Strain out seeds.
- Reserve 6 lemon halves.
- Place 6 reserved lemon halves in pitcher. Add the lemon juice and syrup from step one.
• Pour in the ½ gallon of cold water stir.
To serve:
- Fill glasses with ice, pour in lemonade. Garnish with mint sprig and additional lemon ½ and enjoy
Cheese and Bacon Grits
- 8 oz ¼" diced raw bacon
- 1 Tbl olive oil
- 1 cup ¼" diced onion (about ½ of a large onion)
- 2 cups water
- 2 cups chicken stock (low sodium)
- 2 cups whole milk
- 2 cups quick cooking grits
- 1 Tbl salt
- 1 tsp white pepper
- 2oz butter (cut in small pieces )
- 8oz / 2 cups finely shredded cheese (cheddar or combination of jack and cheddar)
• Few shakes of favorite hot sauce or to taste
Instructions:
1. Place a 4-quart pot over medium-high heat. Sautee bacon until it begins to
brown and oil is released.
2. Add olive oil and onions and continue to cook until onions soften, do not brown
onions.
3. Add the water, milk and chicken stock. Add salt and pepper. Slowly whisk in the
grits. When the grits mixture begins to boil and bubble, turn the heat down to
medium low and simmer, stirring frequently with a wooden spoon.
4. PLEASE be cautious as the grits are extremely hot and will splatter. Place a foil
lid partially over pot. Allow to cook for 6 to 10 minutes, or until the mixture is
smooth and thick.
5. Remove from heat and stir in the butter pieces, add the shredded cheese and
stir well. Add a few shakes of hot sauce. Thin it out with a little extra stock or
milk if too thick. Re-season with salt and pepper if necessary.
Tips:
- For perfectly cut bacon, partially freeze before dicing. Use a good quality bacon such as Applewood smoked bacon.
- Stir grits with a wooden spoon. Grits are notorious for sticking to the bottom of the pot, this will prevent scraping up the bottom if it does become stuck.
• Feel free to substitute black pepper if no white pepper is available.
Low Country Shrimp and Gravy
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 ½ TBL spoon of blackening season
- 4 oz of ¼" diced raw Applewood smoked bacon
- 8 ounces andouille or smoked sausage sliced into ¼" half moons
- ¼ cup of olive oil
- ½ cup of ¼" diced yellow onion ( ½ large onion)
- ½ cup ¼"diced celery (2 ribs)
- ½ cup ¼" diced red bell pepper (1 small pepper)
- ½ cup ¼" diced green bell pepper (1 small pepper)
- 1 TBL spoon fresh minced garlic
- 1 TBL chopped fresh thyme
- 3 TBL of ‘Wondra' quick mixing flour
- ¼ white wine OR 1/4 cup chicken broth, or low-sodium chicken stock
- 2 cups heavy cream
- 4 oz butter cut into chunks ( ½ stick)
- 2 tablespoons finely chopped green onions
• ¼ cup minced parsley
Shrimp:
Season the shrimp with Blackening seasoning and reserve. Heat a large, heavy sauté
pan over medium-high heat and cook the diced bacon and sausage, cooking for about 4
to 6 minutes. With a slotted spoon, remove the cooked bacon and sausage to a plate,
and then add the seasoned shrimp to the rendering in the pan, and cook for 3 to 5
minutes. Remove the cooked shrimp from the pan.
Gravy:
Heat the oil. Add the onion, celery and bell peppers and cook until just soft, 3 to 4
minutes. Add the garlic and cook 1 minute. Sprinkle the flour over the vegetables and
stirring constantly cook for 2 minutes. Add the wine or chicken broth to the pan, stirring
and scraping up any particles stuck to the bottom of the pan. Stir well to prevent lumps
as the stock will begin to thicken quickly.
Immediately stir the 2 cups of heavy cream into the sauce and bring to a simmer. Add
the bacon, sausage and shrimp to the pan. Return sauce to a simmer and continue to
cook until reduced slightly. Stir well and season to taste if needed. Sauce should coat
the back of a spoon. Add chopped parsley. Serve over Selmon's Cheese and Bacon Grits.
Garnish with chopped green onions and parsley.
SWEET TERIYAKI CHICKEN BURGERS by Chef Shelly
For teriyaki sauce
1/3 cup soy sauce
1/3 cup apricot, pineapple or mango preserves
2 tablespoons mirin or cooking sherry
2 1/2 tablespoons cider or rice vinegar
dash crushed red peppers
1 1/2 tablespoons chopped peeled fresh gingerroot
1 garlic minced
4-6 chicken breasts, pounded to even thickness
¼ cup chopped pineapple
6 scallions, chopped
1 teaspoon salt
fresh ground pepper
½ cup mayonnaise
4-6 potato hamburger buns
Cook all teriyaki ingredients in a saucepan on high heat. Bring to boil. Reduce down to medium heat and cook for about five minutes. Let sauce reduce down till thick and syrup-like. Cool and place ¾ of the mixture in a zip lock gallon bag with chicken breasts. Marinate for at least tw, o to four hours. Remove breasts from baggie and wipe dry. Grill chicken breasts till cooked and last minute, brush patties with more teriyaki sauce.
Mix mayonnaise, 3 chopped scallions, chopped pineapple and a tablespoon of teriyaki sauce. Brush mayonnaise mixture on buns and serve with chicken burgers.
RED, WHITE CHOCOLATE AND BLUE TRIFFLE by Chef Shelly
Serves 6-8
1 pound cake or angle food cake cut into cubes
2 packages raspberries
1 pint blueberries
½ cup raspberry preserves
Shot of rum, kirsch, or sherry
1 package pre-made vanilla pudding
1 ½ cup heavy cream
12 ounces high-quality white chocolate
1 container whipped cream
almonds, opti, onal for garnish
Melt heavy cream and white chocolate slowly in saucepan. Cool slightly and gently fold into pudding in a large bowl. Set aside in refrigerator. Melt raspberry preserves in a saucepan. Add a shot of rum, kirsch or any other liquor for an adult version of this dessert.
Put 1/3 of the chopped cake on bottom of a trifle bowl. Drizzle a 1/3 of the raspberry preserves on top of the cake. Spread 1/3 of the vanilla pudding and then a 1/3 of the berries. Spread a 1/3 of the whipped cream. Add another 1/3 of the cake and repeat the process two more times. You can top with sliced almonds or berries. Let sit for a few hours for flavors to marry. Best if made night before!
Recipes from Scenes on the Bay
Ahi Tuna Tartare with dressing
Yield: Serves 1
4 oz. Ahi graded tuna
Salt
Fresh basil
1 cucumber, sliced
2-3 fried wontons
Dice tuna into small cubes and season with salt and fresh basil chiffonade. Toss lightly in tartare dressing. Shape tuna tartare into small 2" round form and unmold. Garnish chilled plate with sliced cucumber and fried wonton.
Tartare Dressing
Yield: 2 quarts
9 cups Mirin
4 ½ cups soy sauce
4 ½ cups honey
2 ¼ cups sweet soy sauce
2 oz. Thai chili sauce
Mix all ingredients together and chill. Wok Chicken with Mahogany Peanut Sauce
Yield: 1 person
6 oz. boneless, skinless chicken breast
1 tbsp. Vegetable oil
Fresh garlic
Freshly grated ginger
Green zucchini
Yellow squash
Carrot
Sugar snap peas
Sliced chicken breast into thin strips and stir fry in wok with vegetable oil; add fresh garlic and grated ginger to taste. Julienne vegetables and add to wok. Stir fry until vegetables are al dente or crisp tender. Add 4 oz. Mahogany peanut sauce (recipe below).
Serve chicken over steamed rice or noodles. Garnish with sesame seeds and fresh peanuts.
Mahogany Peanut Sauce
Yield: 1 quart
½ oz fresh ginger
1 garlic clove
1 oz. pickled ginger
1 tbsp. pickled ginger juice
8 oz. peanut sauce
2 oz. water
2 oz. Thai chili sauce
Place all ingredients in food processor to combine.
Meals on Budget-by Chef Shelly
HERB BRINED GRILLED CHICKEN
Serves 4
¼ cup kosher salt
¼ cup brown sugar
2 cups water or orange juice
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon fresh ground pepper
1 tablespoon chopped rosemary
1 tablespoon chopped oregano
1 tablespoon chopped thyme
½ chicken, skin on, bone in
Place half chicken in a zip lock bag. Pour in all the brine ingredients. Let chicken sit overnight or at least four hours in brining solution for maximum flavor infusion.
Preheat oven to 375ºF. Place chicken on roasting rack in oven and brush with olive oil. Sprinkle salt and pepper onto chicken skin. Bake for about 45 minutes or until juices run clear.
On the grill, preheat grill to medium-high heat. Place chicken skin side down and brown. Flip chicken once skin releases from the grill. Chicken will cook in about 20-30 minutes.
PENNE WITH SUMMER CORN AND TOMATOES
Serves 4
1 lb. Whole wheat penne
1 shallot or ¼ cup onion, sliced thinly
1 tablespoon olive oil
2 garlic cloves
1 pint cherry tomatoes
2 ears fresh corn, cut off cobb
2 tablespoons butter
, , ¼ cup basil leaves, chiffonade
¼ cup tarragon
Kosher salt
Fresh Ground Pepper
Boil salted water to a rolling boil and cook penne until al dente and drain.
In a large skillet, sauté shallot in olive oil until soft. Add garlic and tomatoes until soft, about five minutes. Add corn until heated through and then season with salt and fresh ground pepper. Toss pasta, vegetables and herbs together in large bowl and serve.
Sex In the City Martinis
Carrie's Cosmo
1 oz. Vodka
½ oz. Triple Sec
½ oz. Rose's Lime Juice
½ oz. Cranberry Juice
Samantha's Flirtini
2 oz. Vodka
½ oz. Apricot Liquor or Triple Sec
½ oz. Cranberry Juice
½ oz. Pineapple Juice
Splash of Champagne, garnish with a strawberry
GUILT-FREE GRILLING RECIPES, Courtesy of WeightWatchers.com
Marinated Grilled Vegetable Salad
POINTS® Value: 2
Servings: 6
Preparation Time: 12 min
Cooking Time: 22 min
Level of Difficulty: Easy
1 pound asparagus
1 medium red onion(s), cut into 2-inch pieces
1 medium sweet red pepper(s), cut into 2-inch pieces
1 medium summer squash, cut in half lengthwise and sliced into 2-inch pieces
1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces
¼ cup bal, , , samic vinegar, white
2 Tbsp olive oil
1 Tbsp honey
½ tsp table salt
½ tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp black pepper
1 clove garlic clove(s), minced
- Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash and zucchini in a large heavy-duty zip-top plastic bag.
- Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally. Prepare grill.
- Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium-high heat (350°F to 400°F) 22 minutes or until slightly charred, turning often. Yield: 6 servings (serving size: 1 cup).
Feta-Stuffed Chicken Burgers
POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 16 min
Level of Difficulty: Easy
1 pound uncooked ground chicken breast
1 Tbsp fresh oregano
¼ tsp garlic powder
7 Tbsp feta cheese, crumbled
4 small wheat pita(s)
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 tsp)
- Preheat grill or broiler
- Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.
- Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.
- Serve each burger in a pita with a lettuce leaf, ¼ of peppers and 1 teaspoon of olives.
Grilled Tropical Fruit Kabobs
POINTS® Value: 3
Servings: 8
Preparation Time: 20 min
Cooking Time: 7 min
Level of Difficulty: Easy
¼ cup dark brown sugar, packed
2 Tbsp unsalted butter
1 tsp ginger root, finely chopped (or more to taste)
1 oz rum, dark-variety
½ medium pineapple, peeled and cut into large chunks
2 large mango(es), peeled and cut into large cubes
2 large banana(s), peeled and cut into large pieces
- Preheat grill to medium-high or heat a grill pan over high heat.
- Combine sugar, butter, ginger and rum in a small saucepan; heat over low heat until well-combined, about 2 to 3 minutes and set aside.
- Alternate pieces of fruit on each of 8 ten-inch or 16 six-inch metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
- Place kabobs on grill or grill pan and cook until grill marks show on bottom side of fruit, about 1 to 2 minutes. Turn kabobs and grill until marks appear on other side, about 1 to 2 minutes more. Serve hot, room temperature or chilled. Yields 1 large or 2 small skewers per serving.
SAUCY SHRIMP APPETIZER
Ingredients Description
Step 1
Lime Tomato Garlic Sauce Yields 2 cups
½ cup Rough Chopped Sun Dried Tomatoes
½ cup Rough Chopped Tomatoes
¼ cup Lemon Juice
2 each Fresh Squeezed Limes
¼ cup Chopped Garlic
½ cup White Wine
5 tablespoons Sugar
1 cup Heavy Cream
2 teaspoons Salt
1 teaspoon White Pepper
¼ lb Unsalted butter cut in small pieces
Procedure
- 1. Place sun-dried tomatoes, tomatoes, lemon juice, lime juice, garlic, wine, sugar, salt, and white pepper in saucepan. Reduce by 1/2.
- 2. Add heavy cream, reduce until thick and bubbly.
- 3. On med. to low heat, slowly add butter until incorporated. Hold on very low heat until used in the recipe below.
Step 2
Serves: &, ;nbs, p; , ; 4 to 6
Ingredients Description
1 ¼ lb Small Gulf Shrimp Peeled and Deveined (50/60 count optimal)
12 each Kalamata Olives
1 Tbl Melted Unsalted Butter
¾ cup Crumbled Feta Cheese
Garnish Parsley
Procedure
- 1. Pour 1 Tablespoon of butter into sauté pan, coating entire surface.
- 2. Sauté shrimp, and olives together until shrimp are tender, remove from heat.
- 3. Add 2 cups lime tomato garlic sauce.
- 4. Stir the sauce in with shrimp thoroughly, do not put back on heat
- 5. Pour all ingredients onto an large round serving platter.
- 6. Top with feta crumbled evenly over dish and then top with pinch of parsley.
WARM MANGO SALSA
5 to 6 SERVINGS
INGREDIENTS VOLUME
STAGE 1
FIRM, FRESH MANGOS 2 EACH OR 2 ½ CUPS
FRESH RED PEPPER 2 TBSP
FRESH CHOPPED GARLIC 1 TBSP STAGE 2
RED ONION ¼ CUP, DICE ¼ X ¼ INCH
OLIVE OIL 1 TBSP
STAGE 3
CRUSHED RED PEPPER FLAKES ¼ TSP
LIGHT CORN SYRUP 3 TBSP
GRANULATED SUGAR 1 TBSP
STAGE 4
CHOPPED SCALLIONS 2 EACH OR 2 TBSP
CHOPPED CILANTRO ¼ CUP
PROCEDURE:
- 1. PEEL, SEED AND DICE FRESH MANGO ¼ X ¼ INCH AND PLACE INTO A BOWL. RESERVE ½ CUP OF THE DICED MANGO AND SET ASIDE.
- 2. PLACE RESERVED DICED MANGO INTO A FOOD BLENDER AND PUREE. ADD TO STAGE 1.
- 3. DICE THE RED PEPPER ¼ X ¼ INCH.
- 4. HEAT OLIVE OIL IN A SMALL SAUTÉ PAN. ADD DICED RED ONIONS TO THE SAUTÉ PAN AND COOK UNTIL TENDER ABOUT 2 TO 3 MINUTES. PLACE ON A PAPER TOWEL TO ABSORB ANY EXCESS OIL. ADD TO STAGE 1 INGREDIENTS.
- 5. ADD ALL INGREDIENTS FROM STAGE 3 TO STAGE 1 AND STAGE 2 INGREDIENTS AND MIX WELL.
- 6. AT TIME OF SERVICE POUR INGREDIENTS INTO A SMALL PAN HEAT FOR 1 TO 2 MINUTES.
- 7. REMOVE FROM HEAT AND STIR IN STAGE 4.
- 8. SERVE IMMEDIATELY OVER FISH.
NOTE: RED ONIONS CAN BE SUBSTITUTED WITH YELLOW ONIONS.
Seafood Cioppino
Yield: one adult portion
(2 oz) Fresh fish
(4) Gulf Shrimp
(4) Sea Scallops
(, 4) Mussels
(6) silver fresh fennel
½ cup fresh diced tomatoes
2 tsp. lemon juice
2 cups white wine
Fresh basil
Fresh garlic
1 Tbsp. Butter
4 lb. Linguine pasta
Simmer listed seafood with fresh fennel, diced tomatoes, fresh lemon juice, white wine, fbasil, garlic and one tablespoon of butter. Serve over linguine pasta, al dente.
Serving Southwest Florida since 1991, the award-winning Noodles Italian Café & Sushi Bar is located in the Mission Square Plaza at 1585 Pine Ridge Road in Naples. For reservations, call (239) 592-0050 or visit the web site www.noodlescafe.com.
Gorgonzola Tomato Salad
Yield: one adult portion
(1) fresh tomato, sliced thin
½ cup pine nuts
¼ cup shaved red onion
Crumbled gorgonzola cheese
Red leaf lettuce
Balsamic vinegar
Olive Oil
Chop and mix pine nuts, shaved red onion, gorgonzola cheese and red leaf lettuce with 1 teaspoon balsamic vinegar and 1 teaspoon olive oil. Plate mixture on top of sliced tomatoes and drizzle with additional balsamic vinegar and olive oil.
Serving Southwest Florida since 1991, the award-winning Noodles Italian Café & Sushi Bar is located in the Mission Square Plaza at 1585 Pine Ridge Road in Naples. For reservations, call (239) 592-0050 or visit the web site http://www.noodlescafe.com/.
Maui Wowie Shrimp Salad
Ingredients:
3pcs. 13-15 Shrimp (poached in a shrimp court bouillon flavored with lemongrass & lemon juice).
1oz. Fine diced sweet onions
1oz. Feta cheese, crumbled
¼oz. Capers
2oz. Avocado diced large (same as shrimp)
2pcs. Hydro-Bibb Lettuce (cut into 1/8 inch strips)
6slices Vine ripened tomatoes
2ozs. Caper Lime Vinaigrette (see recipe)
Salt & pepper to taste
Method to assemble salad:
Layer tomatoes (do not lay flat, place 1 tomato on plate, place edge of second tomato on edge of first tomato and continue process with remaining slices of tomato). Into a mixing bowl combine capers, onions and hydro-bibb lettuce strips. Place on top of the tomatoes. Moisten with Caper Lime Vinaigrette. Season with salt and pepper. Place shrimp and avocado on top of lettuce mixture. Sprinkle feta.
Caper Lime Vinaigrette
Ingredients:
2 oz. Hand diced shallots
1 oz. Capers
2 cups fresh Limejuice
1 cup caper juice
1 2/3 cup Olive Oil
2 T Dijon Mustard
½ cup Honey
3 tbl. Browned Minced Garlic (in olive oil)
White pepper to taste
Method:
Blend shallots and capers in blender until smooth. Remove shallots and capers from blender into mixing bowl. Whisk together remaining ingredients. Slowly add honey and pepper, stopping to check flavor. Adjust accordingly.
Ahi Tuna Poke
Serves 4
Ingredients:
1# - #1 Sashimi Tuna Cubed Into Medium Dice
1 each - Avocado, small diced
¼ Cup - Sweet Onion, small diced
¼ Cup - Cucumber, small diced
¼ Cup - Tomato, small diced
1 Dash of Alae Sea Salt
1 Heaping Teaspoon - Inamona Jus
1 Ounce Hijiki Salad
Fried Gyoza Chips
Inamona Jus
½ Cup - Soy Sauce
¼ Cup - Ginger Juice
2 T - Minced Kukui Nut
1 t - Rayu
1 t - Water
Directions:
Dice Ahi Tuna Into ¼ Inch Dice And Set Aside. Next Dice The Cucumber, Onion and tomato and Set Aside. In A Mixing Bowl Add The Tuna, Sweet Onions, Cucumbers, Tomato, Alae Salt & Inamona Jus. Mix Lightly.
Plating:
Place a heaping amount of poke into a martini glass, leaving room for the chips. Top off with the diced avocado, Hijiki Salad and Gyoza Chips. Serve immediately
MANGO LIME MARGARITA with Ginger Lime Sugar Rim
1 cup frozen mango pulp (from Latin freezer section)
2 cups ice cubes
½ cup tequila
½ cup triple sec
3 tablespoons key lime or regular lime juice plus zest of one lime
¼ cup simple syrup* recipe below
Ginger Lime Sugar Rim
Zest of two limes
1 teaspoon ground ginger
¼ cup sugar
Simple syrup:
1 cup sugar, ½ cup water. Boil until sugar is dissolved. Remove from heat. Cool mixture.
Pour sugar and lime zest into a large bowl. Rub rim of glass with lime slice to wetten. Dip margarita glass rim into sugar-lime mixture. Set aside.
Combine mango, ice, tequila, triple sec, lime juice and cooled simple syrup into blender. Pour in margarita glasses rimmed in sugar.
GUACA - SALSA
3 large Roma tomatoes, diced (try to remove seeds as best as you can)
½ sweet white Vidalia onion, diced
1 jalapeños, seeded, white vein removed, diced
1 garlic cloves, minced (depending how , ,, , g,, ,, a, rlicky you want it!)
½ bunch of cilantro, rinsed off, chopped
1 lime, juiced
1 teaspoon kosher salt (maybe more?!)
3 -4 large avocados, smashed
1 teaspoon ground cumin
1 teaspoon chili powder
Mix together diced tomatoes, onion, jalapeños, garlic, cilantro, lime juice and salt. In separate bowl, smash avocadoes, cumin and chili powder. Gently combine the avocado mixture with the tomato mixture. Taste to see if more salt is needed. Save one seed from the avocado and place in center of the spread. Cover with plastic wrap and chill until ready to serve. The seed prevents the guacamole from browning. Serve chilled.
THOROUGHBRED PECAN PIE
1 package ready made pie crust (in refrigerator section)
4 tablespoons butter, melted
2 large eggs
2 tablespoons bourbon
½ cup dark brown sugar
½ cup sugar
1/2 cup flour
1 cup chopped pecans or walnuts
3/4 cup semisweet-chocolate chips.
Preheat the oven to 350 degrees.
Fill pie pan with ready made pie crust pressing the dough all the way to the top edge. In a medium bowl, combine the butter, eggs, vanilla extract and bourbon. Add the brown sugar, sugar and flour and mix until thoroughly blended. Pour nuts and chocolate chips into the bottom of the pie crust. Pour the batter into the crust. Bake until puffed and golden brown, about 20 minutes. Remove from the heat and place on a rack to cool. Serve warm.
MINT JULEP GLAZED CHICKEN AND PEACH SKEWERS OVER PECAN COUSCOUS
FOR THE CHICKEN RUB:
2 tablespoons brown sugar
2 teaspoons dried mint (peppermint or spearmint)
2 teaspoons sweet paprika
2 teaspoons garlic powder
2 teaspoons coarse salt (kosher or sea)
FOR THE MINT JULEP GLAZE
2 tablespoons mint
3 tablespoons peach preserves
3 tablespoons fresh lemon juice
3 tablespoons butter
1/4 cup bourbon
2 tablespoons brown sugar
2 lbs chicken breast cut into 2 inch cubes
2 lbs ripe peaches cut into 2 inch cubes
Mix the brown sugar, mint, paprika, salt, and pepper in a baggie. Put in shrimp and shake to mix. Ideally, marinate chicken overnight or at least one hour before grilling. Skewer shrimp and place on hot grill. Rotate skewers to sear all sides and cook until shrimp is pink.
Combine the mint jelly, lemon juice, butter, bourbon, and sugar in a small saucepan. Bring to a boil over medium heat, whisking often, and cook until the mint jelly is dissolved and the mixture is syrupy, 5 minutes. Set the glaze aside.
PECAN COUSCOUS
¼ cup chopped pecans
½ cup chopped ham or bacon bits
½ cup chopped peaches (preferably fresh)
1 cup uncooked cous cous
2 tablespoons chopped fresh parsley
1 ¼ cups chicken stock
¼ teaspoon salt
1 teaspoon butter
In saucepan, bring stock to boil with salt and butter. Add couscous and give it one stir. Cover stock pan and remove from heat. Let stand for five minutes. Toss in chopped pecan, ha/bacon and peaches. Serve chicken skewers on top of couscous
FRENCH ONION CREAMED SPINACH
Serves Four
1 bag frozen spinach, defrosted, drained
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup heavy cream or whole milk
1 packet French Onion soup
Fresh Ground Pepper
Melt butter in saucepan. Sprinkle flour and cook over medium heat with whisk for about 1 minute. Meanwhile, heat milk or cream in microwave or saucepan and set aside. Stir in warmed cream into the flour mixture and whisk continually for about 2 minutes. The mixture will start to become thick. Add pa, ,, cket of French onion soup and stir still combined. Add spinach and fresh ground pepper.
BUDGET STEAKHOUSE GRILLED PEPPERCORN CHUCK STEAK
Serves 4
1 Chuck Blade Steak, about 1 inch thick, 24 ounces
1 tablespoon fresh ground peppercorns
Kosher Salt
Rub peppercorn onto steak and leave on plate. Bring steak to room temperature before grilling (about 45 minutes at room temperature). Heat your grill or skillet to medium high heat. Rub kosher salt onto steak and plate on hot grill. Sear for about five minutes on one side. Flip steak and cook on other side for about five minutes.
Remove from grill and let sit for at least twenty minutes. This will allow the juices to redistribute back into the meat to prevent a dry tasting steak. Slice steak against the grain so the steak is more tender. Serve sliced to guests with Steakhouse potatoes and French Onion Creamed Spinach.
STEAKHOUSE FRIED POTATOES
Serves Four
4 slices bacon cooled and crumbled, grease reserved
1 bag frozen shredded potato, defrosted
1/2 medium onion, diced or grated
Olive oil
Dash of fresh Ground Pepper/Kosher Salt to Taste
Fry bacon in skillet till crisp then drain on paper towel. Crumble bacon when cooled and set aside. Pour leftover bacon grease into separate container, leaving about a tablespoon of the reserved grease. Add onion and crumbled bacon to shredded potato with a dash of salt and pepper in separate bowl. Form four patties and flatten them to about ½ inch thick. Add them to the skillet on medium high heat and cover with lid. Cook for about three minutes on each side then flip to brown. Serve hot.
Lee Roy's Meatloaf
Makes approx4 to 6 servings
1 ½ lb. Ground Beef
1lb. Ground Pork OR 1lb. Ground Veal
1 C Dry bread crumb
2ea. Eggs
1t. Salt
¼ C Tomato sauce
¼ C BBQ Sauce
2T Butter
2ea. Garlic cloves/minced
½ C Diced onion
¼ C Diced green pepper
¼ C Diced Celery
1. Sauté onion, peppers, celery and garlic in butter until soft. Set aside to cool.
2. Combine meat and all remaining ingredients, including cooled sautéed vegetables in large bowl. Mix until just incorporated.
3. Firmly press meatloaf into a 9x5x3" pan to shape, removing air pockets.
4. Cover pan with foil and bake at 350 for approx 1 hour or until internal temp reaches 165 degrees. Oven times may vary, so make sure the internal temperature of the meatloaf is 165 degrees.
5. Remove from oven and drain juices. Allow loaf to rest 5 minutes before cutting.
6. Cut and serve immediately OR to serve Selmon's style.
Cool entire meatloaf. When completely cold, slice into 2 to 3 inch slices. On a well oiled BBQ grate, grill on both sides over medium heat until hot and grill marks are achieved on one side. Baste with BBQ sauce and serve immediately!
Citrus Glazed Shrimp Chopped Salad
2 or 3 heads of Iceberg Lettuce
2 or 3 heads of Romaine lettuce
3 dozen large shrimp
16ozs of favorite salad dressing (Ranch works well)
1 cup of fried tortilla strips (semi crushed)
Reserve 2 Tablespoons of next 7 ingredients for additional garnish
1 cup corn kernels
1 cup ¼" diced fresh tomatoes
1 cup ¼" diced roasted red peppers
1 cup ¼" diced hard boiled egg
1 cup ¼ to 3/8" Bleu Cheese Crumbles
1 cup rough chopped candied pecans
1 cup chopped Apple Wood Smoked Bacon,
Garnish:
½ cup additional corn tortillas
2 Tablespoons chopped fresh cilantro
Reserved 7 ingredients from above
6 lime wedges (optional)
To prepare salad:
This looks like a lot of work, but it is really simple and worth the effort. Many of the ingredients can be pre-measured and then put in the salad together at the last minute.
Wash and dry the lettuces and chop into ¼ in. pieces. The combination of the two, gives the dish great color and texture. The pecans and tortillas will give it an added crunch and sweet and savory flavors.
Peel and de-vein the shrimp, leaving the last joint with the tail on. You can always completely peel the shrimp, but the tail makes for a great presentation. Skewer the shrimp on bamboo skewers, but remember to soak the skewers in water for 30 minutes to keep them from burning on the grill. Season the shrimp with your favorite seasoning and grill them until cooked. Brush with your favorite glaze (citrus flavored works well with this combination) and prepare to make the salad.
Now, when you're ready to make the salad, place the lettuces in a large mixing bowl. If you don't have a mixing bowl large enough, just split the ingredients in half and make it in two batches. Add 1 cup of the dressing and all the ingredients except the shrimp and the garnish ingredients and toss to combine. If the salad looks a bit dry, add more dressing to taste. This salad should not be "soggy" with dressing, but light and colorful. Place the salad into your serving bowl.
Mound the extra tortilla strips in the center, and stand the skewers in the salad to give it some height and a dramatic presentation. Place the reserved garnishes over the top for color and sprinkle with the chopped fresh cilantro for extra color and a fresh flavor pop. Spread the lime sections around and serve. Get ready for the comp, , liments and some culinary adoration from your new fans!
Selmon's Smashed Potatoes
2 Lbs Potatoes
1 Lbs New or Red Potato
4oz Butter
4oz Diced ham or bacon
1½ tsp Kosher salt
4oz Shredded cheese
1 Cup Sour cream
Dash of Hot sauce
1. Rinse the potatoes and remove any eyes or imperfections. Cut them into roughly 2 inch chunks, but do not peel them. This adds to the texture and the flavor.
2. Dice the ham or bacon into small pieces, and have the rest of the ingredients measured and ready.
3. Boil or steam the potatoes with the skin on.
4. In a sauté pan, sauté the ham in the butter until hot.
5. Drain the hot potato chunks and immediately add the salt, pepper, cheese and sour cream plus a dash of hot sauce.
6. Add the cooked ham and butter.
7. Smash the mixture with a potato masher or large sturdy spoon just until combined.
8. The mixtu, , re should be chunky, but mixed. Don't over-mix the potatoes as these are smashed not whipped or mashed
Furikake Seared Ahi Tuna & Shrimp Lilikoi Nam Pla
Serves 4
Lilikoi Nam Pla:
3 oz. - Lilikoi Puree (Passion Fruit Puree)
2 oz. - Water
1 oz. - Fish Sauce
2 Each - Shaved Shallots
4 Each - Shaved Cloves of Garlic
1 Each - Large Vine Ripened Tomato (Peeled, Seeded & Finely Diced)
2 Tbs. - Finely Sliced Green Onion
2 Tbs. - Minced Fresh Cilantro
2 Tbs. - Granulated Sugar
1 Tsp. - Sriracha (Substitute Tabasco Sauce If You Need)
Season To Taste - Salt & Pepper
Procedure for Nam Pla
Combine All Ingredients Above In A Mixing Bowl, Mix Well And Let Sit Till You Are Ready To Serve.
Shrimp:
12 Each - Peeled & Devained Shrimp (16/20 as Your Size)
Procedure for Shrimp
Have A Pan Of Salted Water Boiling A Head Of Time. Take All The Shrimp And Cut Down The Back To Butterfly (Don't Cut All The Way Through). Toss The Shrimp In To The Boiling Water And Cook For 30 to 60 Seconds, Than Pull Out Of The Water With A Strainer And Let Sit Till Room Temperature. (Do Not Run Cold Water Over Shrimp It Will Make Them Tuff)
Tuna:
2 Each - 3oz Blocks Tuna
3 Tbs. - Canola Oil
1 Tsp. - Furikake (Seaweed & Sesame Seeds)
Season To Taste - Salt & Pepper
Procedure for Tuna
Coat All Sides Of The Tuna With The Furikake And Sear In A Hot Sauté Pan. Sear Each Side For Only 10 Seconds. Lightly Season With Salt And Pepper Once Seared. Slice Each Block Of Tuna Into Six Pieces.
Plating:
Place Three Shrimp On A Plate, Place One Slice Tuna On Shrimp, Repeat 2 More Times. Then Ladle Nam Pla Over All Three Shrimp & Tuna Bundles And Serve.
Asian Mussels with Lup Cheong, Green Onions & Cilantro
Serves 4
Mussels Sauce
2 Tablespoons Sesame Oil
2 Teaspoons Minced Garlic
2 Teaspoons Minced Ginger
¼ Cup Diced Lemongrass
¼ Cup Kaffir Lime Leaves
1 Cup Cilantro (Rough Chopped)
1 Each 24oz. Can Hunts Tomato Sauce
¼ Cup Hot Bean Paste
1 Teaspoon Sugar
Procedure
Heat Sesame Oil In A Sauce Pot, Once Hot Add Garlic, Ginger, Lemongrass, Lime Leaves & Cilantro. Cook For One Minute Than Add The Tomato Sauce, Hot Bean Paste & Sugar. Simmer For 45 Minutes To An Hour. Strain And Set Aside Until Needed.
Mussels
3 Tablespoons Sesame Oil
½ # Lup Cheong (Chinese Sausage) Cut Into Rings
¼ Cup Cilantro (Leaves Only)
¼ Cup Green Onions, Cut Into Rings
1 Cup Seeded & Dice Tomatoes
2 Pounds Fresh Mussels, debearded, scrubbed and rinsed
All Tomato Sauce From Above
Salt and pepper
Procedure
In A Large Sauté Pan Heat The Sesame Oil. Add The Lup Cheong, Cilantro, Green Onions, Tomatoes And Mussels. Sauté For One Minute Then Add The Tomato Sauce & Season Lightly With Salt & Pepper. Cover, Turn On Low & Let Simmer For Two Minutes. Look To See If Most, If Not All Mussels Are Open. (Discard any mussels that do not open) After That Place In To A Serving Bowl. Place Some Bread Around The Outside And Serve.
Have Plenty Of Bread For Dipping In The Left Over Sauce
Fresh Chipotle Tomato Salsa
3 Florida tomatoes, roughly chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 teaspoon Chipotle sauce
1/2 red onion, fine chopped
½ bunch cilantro, rinsed
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon olive oil
½ lime, juiced
Pinch Salt and Pepper
Put all ingredients in blender or food processor. Blend on pulse setting until all ingredients combines. This salsa can be served immediately or let sit overnight for the flavors to bloom fully.
Serve with tortilla chips.
Tomato, Roasted Red Pepper and Fresh Mozzarella Bruschetta
2 fresh Florida tomatoes, chopped
¼ cup fresh basil leaves, washed and spun dry, chiffonade
1 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, peeled, minced
1 fresh mozzarella ball, diced
Kosher salt and freshly ground black pepper
1 large French baguettes, sliced 1-inch thick (about 36 slices)
olive oil spray or olive oil to brush onto bread
Preheat oven to 350 degrees
Mix all ingredients except baguettes into a bowl. Let stand for at least five minutes or until room temperatures so flavors blend.
Slice across baguette to small create discs to serve the tomato mixture. Place discs on cookie sheet and spray or brush lightly with olive oil. Toast in oven till lightly browned, for about five minutes. Spoon tomato mixture on top of toast or Bruschetta and serve immediately.
