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February 2009
Abruzzi Style Grilled Chicken BLT Club Sandwich
2 whole chicken breast halves, boneless & skinless
1 teaspoon rosemary
1 teaspoon garlic, minced
1/4 cup white wine
1/4 cup olive oil
4 tablespoons ricotta cheese
4 tablespoons cream cheese
10 slices bacon
1 medium onion, chopped
1 tablespoon butter
1 cup mixed greens
2 small tomatoes, sliced
1 tablespoon olive oil
12 pieces white bread
Instructions
Cut the chicken breasts into strips about 1/2" in width. Mix the rosemary, garlic, white wine and olive oil together in a small bowl. Add the chicken pieces and marinate for at least 1 hour.
In the meantime, cook the bacon until crisp, and drain on paper towels. Pour off the bacon grease and add the butter to the same pan. Add the onion to the pan, and cook until they are nicely browned and
caramelized. Let cool.
Mix the onions, ricotta cheese and cream cheese until combined. Add salt and freshly ground pepper to taste.
Prepare the barbecue grill to medium high heat. Cook the chicken just until it is cooked through about 10 minutes.
Toast the bread. Spread about 1 Tablespoon of the cheese mixture on four pieces of the toasted bread. Divide the cooked chicken among the four pieces. Spread the next four slices of toast with the cream cheese mixture, and put on top of the chicken. Top this slice of toast with the bacon, the tomatoes, and the mixed greens. Drizzle with a little olive oil. Spread the remaining cheese mixture on the last four pieces of toast, and place cheese side down on top of the greens. Cut into four triangles and secure with toothpicks. Serve by laying the sandwiches crust side down in a star pattern, filling the middle of the plate with the parmesan potato chips.
January 2009
Santa Fe Stuffed Chicken Breast
2 tablespoons butter
1 teaspoon garlic, minced
1/2 cup onion, chopped
2 tablespoons red bell peppers, chopped
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack, shredded
1/2 cup corn, canned, drained
3 tablespoons black olives, chopped
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small tomato, seeded & chopped
1 cup flour, for dredging
2 eggs, slightly beaten
1 tablespoon water
2 cups fresh breadcrumbs for coating
6 cups vegetable oil to fill a heavy, deep to 3"
Instructions
For the filling:
Melt the butter in a medium skillet, saute the garlic, onion, and the red bell
pepper until soft, about 2 minutes. Let cool.
In a medium bowl, combine the sauteed mixture with the next 10
ingredients. Refrigerate until ready to stuff the chicken breasts.
Pound the 4 chicken breast filets to about 1/4" thick between two pieces
of plastic wrap. Each piece should measure about 5-6" in diameter
befor stuffing.
To assemble the stuffed breasts:
Place the breasts, one at a time on a flat work surface. Spoon about 1/3
cup of the chilled filling mixture in the center of each breast. Bring the edge
closest to you over the top of the filling, and fold in the sides. Continue
to roll up the breast enchilada style. Repeat with the remaining chicken
breast filets.
Place the flour in a pie pan, and the bread crumbs in another pie pan. Mix
the eggs and water in a medium bowl, and place between the two pie
pans. (Now, don't forget your wet hand/dry hand technique!) With your dry hand,
dredge the chicken roll in the flour, patting off excess flour. Now, place
the floured roll in the egg bath, and with your wet hand, roll the chicken
over and over in the egg to thoroughly coat. Now, place the chicken in the
breadcrumbs, and with your dry hand, roll the chicken to thoroughly coat.
Repeat with the remaining chicken breasts and put them on a cookie sheet,
covered in the refrigerator until ready to fry.
Pre-heat oven to 350 degrees. (This is where you'll finish cooking the
chicken, and keep it warm until serving time)
To fry:
Heat the oil to 360 degrees. Carefully place the rolls in the hot oil turning
frequently to brown evenly. Cook the chicken until it is a beautiful golden
brown, about 5 minutes. Drain on paper towels, and place on a cookie sheet or
in a baking dish. Place finished chicken in the oven for approximately 10
minutes to finish cooking.
To serve:
Spoon about 1/3 cup of the Roasted Red Pepper Coulis on the serving plate. Cut the Chicken Roll on the diagonal, and stack crisscrossed atop the sauce.
December 2008
Kahlua
Flan
3/4 cup sugar
4 large eggs
1 16 oz. can sweetened condensed milk
1 12 oz can (vacuum) evaporated milk, unsweetened
2 tablespoons Kahlua
1 chocolate bar, shaved or curls for garnish
Instructions
Pre-heat oven to 350 degrees.
In a small saucepan, cook the sugar over medium-high heat until it starts to
melt. Lower the heat and cook until caramelized to a golden brown. (do
not stir or touch the sugar, but swirl the pan to melt evenly.)
Pour into a metal flan mold or 9" cake pan. Turn the dish and swirl to
evenly coat the bottom. Let caramel cool and harden.
Place the dish in a larger roasting pan and add hot water to come halfway
up the sides of the baking dish. In a large bowl, whisk the eggs. Add the
condensed and evaporated milks and Kahlua and whisk well to blend. Pour
into the prepared pan. Bake until set and just firm in the center but still
giggles slightly. 50 minutes to 1 hour. Let cool on a wire rack.
Refrigerate until well chilled, at least 2 hours.
To serve, run a thin sharp knife around the rim of the flan. Place a platter
or large plate on top of the flan and gently flip over so the plate is on the
bottom. Lift away from the mold. Garnish with chocolate shavings or curls,
and maybe a splash more of the Kahlua.
November
2008
Tequila Shrimp
1 pound 16/20 ct. raw shrimp, peeled and deveined
2 tablespoons butter
1/4 cup tequila
1 cup whipping cream
1 tablespoon cilantro, chopped
1 teaspoon oregano
2 teaspoons lime juice
1 teaspoon lime zest
2 tablespoons fresh parsley, chopped
Instructions
Melt the butter in a medium, heavy skillet, and sauté the shrimp for about 2
minutes. Pour in the tequila and ignite. As soon as the flames subside, and
the shrimp is just pink, remove the shrimp to a plate and keep warm while
finishing the sauce. Add the whipping cream to the skillet, and simmer to
reduce the cream. Add the cilantro and oregano, continuing to reduce the
sauce until it is fairly thick. Add the lime juice and the zest. Drizzle the
sauce over the shrimp, and garnish with the fresh parsley.
Serve.
October
2008
Incredible Caesar Salad
1/2 small French bread, cubed
2 tablespoons butter, melted
1 teaspoon paprika
1 teaspoon parsley, dried
2 cloves garlic
1/2 teaspoon salt
2 teaspoons dijon mustard
1 tablespoon Maggi seasoning liquid, or Worcestershire Sauce
1 teaspoon anchovy paste
1 tablespoon red wine vinegar
3 drops Tabasco sauce
1 medium egg
2 teaspoons lemon juice
10 tablespoons olive oil
2 head romaine lettuce, torn
1/2 cup freshly grated Parmesan cheese
Instructions
Start by making the croutons: (no fudging. The store-bought ones just won't
do!) Pre-heat the oven to 425 degrees. Cube the bread in 1 1/2" cubes.
Sprinkle with the paprika. Toss with the melted butter, and sprinkle with the
parsley flakes. Place the croutons on a cookie sheet lined with aluminum
foil, and bake in the oven for about 7 minutes, just until they are crunchy on
the outside, but still a little soft on the inside. Put to one side while you
prepare the salad, or if you're doing this way ahead of time, let them cool,
and place in a zip lock bag until ready to use.
For the dressing: In a large flat bottom bowl (preferably wooden), add the
garlic and top with the salt. With a salad fork, work the salt into the
garlic to form a paste. Add the mustard, Maggi, anchovy paste, red wine
vinegar, Tabasco, egg and lemon juice. Whisk until well combined. Wrap a
moistened towel around the bottom of the bowl to secure it since you'll have
both of your hands busy in the final step. Now, slowly drizzle the olive oil
into the egg mixture whisking rapidly all the while. This will give you a
nice emulsification, and result in a thick, creamy dressing.
Add the torn romaine lettuce right into the bowl, and toss the coat the leaves
of lettuce. Sprinkle the parmesan cheese, and the croutons over the top, and
toss lightly.
Serve.
Recipe Notes
Do this table-side at your next dinner party. Your guests will love
seeing this salad prepared from scratch right in front of them. Most impressive!
September
2008
Sweet & Spicy Asian Wings
2 cups orange juice
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons garlic, minced
2 tablespoons ginger, minced
2 tablespoons green onions, minced
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin rice wine
1 cup sugar
1 1/2 teaspoons red pepper flakes, crushed
2 cups cornstarch
8 pounds chicken wings, separated at the joints
3 cups peanut oil
1/4 cup fresh cilantro, chopped
1/4 cup sesame seed, toasted
Instructions
In a large saucepan, over medium-high heat, combine the orange juice,
pineapple juice, orange zest, garlic, ginger, green onions sesame oil, soy
sauce, mirin, sugar, and red pepper flakes. Bring to a boil stirring
occasionally until the sugar has dissolved. Reduce heat to a simmer, and
reduce by half, about 20 minutes. This should be syrupy.
Heat the oil in a large pot to 375 degrees.
Put the cornstarch in a large zip-lock bag. Add the chicken wings 6-8 at a
time and shake. Remove the wings and fry in batches turning occasionally
about 6-8 minutes. ( The wings will float when they're done). Drain briefly
on paper towels, and repeat until all the wings are cooked.
When the chicken is all fried and the sauce is reduced, toss the wings in the
sauce in a large bowl to evenly coat with the glaze.
Top with the chopped cilantro and sesame seeds. Serve around the Asian Slaw
for a stunning presentation!
Recipe Notes
This can be done a little ahead of time. Preheat the oven to 275, and place
the wings in an ovenproof dish. Just keep warm until ready to serve.
August
2008
Fiesta Mango Margaritas
1 1/4 pounds fresh or frozen mango
1 cup water
1/2 cup sugar
3 cups ice cubes
1 1/2 cups mango margarita mix
4 ounces tequila
2 ounces triple sec
1 lime, quartered
1 cup MINT SALT, recipe follows
1 cup fresh mint leaves
1 cup coarse salt
Instructions
For the Mango Margarita Mix:
Peel and pit the mangoes and cut them into large chunks/or use frozen. Place
the mangoes in a blender with the water, and sugar. Blend until smooth.
Taste for sugar.
Now, fill the blender with the ice and add 1 1/2 cups of the mango margarita
mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita
glass with a lime wedge and dip into the mint salt to coat the rim. Fill
glass, and enjoy!
For the mint salt:
Clean and dry the mint. In a food processor, combine the mint leaves and salt
until you have a lovely minty green salt.
July
2008
Sourdough Bruschetta with Roasted Tomato & Honey
Kahlua Flan
3/4 cup sugar
4 large eggs
1 16 oz. can sweetened condensed milk
1 12 oz can (vacuum) evaporated milk, unsweetened
2 tablespoons Kahlua
1 chocolate bar, shaved or curls for garnish
Instructions
Pre-heat oven to 350 degrees.
In a small saucepan, cook the sugar over medium-high heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
Pour into a metal flan mold or 9" cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still giggles slightly. 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away from the mold. Garnish with chocolate shavings or curls, and maybe a splash more of the
Kahlua.
June
2008
Sourdough Bruschetta with Roasted Tomato & Honey
2 pints grape tomatoes, halved
2 tablespoons honey
2 teaspoons thyme
1/8 teaspoon freshly ground black pepper
12 1/2" slices sourdough baguette or french baguette
1 tablespoon olive oil
1 cup ricotta cheese
6 fresh basil, chiffonade
Instructions
Preheat the oven to 300 degrees. Line a large baking sheet with waxed paper.
In a bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and
pepper. Scrape the tomatoes onto the sheet and turn them so that the tomatoes
are cut side up. Bake for about 1 1/2 hours, until they start to brown.
Cool.
Preheat the broiler. Brush the baguette slices with the olive oil and spread
out on a baking sheet. Broil for about 30 seconds on one side until the edges
are golden brown.
Spread the baguette slices with the ricotta cheese and top with a spread of
the tomato mixture. Sprinkle the basil chiffonade over the top and serve.
May
2008
Herb Roasted Potatoes Dijon
This month's class is
"More Than Just A Sandwich". We're taking simple sandwiches, and with a few extra ingredients and a little magic, we're turning these into
unforgettable main entrees. Here's a version of an elegant, tasty alternative to the boring potato chip. These are great with anything!
1/3 cup Grey Poupon or other Dijon mustard
3 Tablespoons olive oil
1 clove garlic, chopped
2 teaspoons Italian seasoning
1 teaspoon chopped fresh (or dried) Rosemary
2 lbs. potatoes, cut into 1 1/2" chunks
salt and freshly ground pepper to taste
Mix all ingredients except the potatoes in a medium bowl. Toss the potatoes with the mixture, and place on a lightly greased cookie sheet. Bake in a 425 degree oven for 35 to 40 minutes or until potatoes are fork tender and nicely browned.
April
2008
The
Best Ever Beer Batter For Crispy Fish 'n' Chips
This is the batter that I used at The Naked Moose Restaurant. It is also fabulous for shrimp, served with tangy cocktail sauce and Teriyaki
Sauce
1 1/2 cups flour
2 bottles of dark beer (suggested Modela or Pete's Wicked Ale)
1 teaspoon garlic salt
1 teaspoon white pepper
2 eggs
1 Tablespoon Baking Powder
1 teaspoon dried dill
Combine all ingredients in a medium mixing bowl until thoroughly mixed. The batter should resemble pancake batter. If your batter is a little thick, add a little more beer.
Dredge seafood in a little flour and then dredge in the batter, shaking off excess. Fry in batches in 375 degree hot oil. Drain on paper towels, and serve with your favorite tartar or cocktail sauce.
March
2008
Tuscan Spinach Dip
10-ounce package of frozen chopped spinach, thawed
1/2 cup marinated artichoke hearts, chopped
1 teaspoon vegetable oil
1 tablespoon chopped onion
1 tablespoon chopped red bell pepper
1 package cream cheese (4 ounces) room temperature
1/3 cup shredded parmesan cheese
1/4 cup Romano cheese
1/4 cup heavy cream
1 1/2 teaspoons minced garlic
Salt and freshly ground pepper to taste
1 tablespoon shredded Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped Roma tomato
In a medium skillet, saute the onion and the bell pepper for 4 minutes. Add the spinach and artichoke hearts along with the cheeses, cream, garlic and salt and pepper. Cook over low heat uncovered for about 5 minutes, just until the cheeses melt. Spoon into a serving bowl, and garnish with the extra parmesan cheese, the parsley, and the chopped tomato. Serve with crackers or better yet, with toasted pita triangles that you have drizzled with a little olive oil and some freshly ground pepper.
Yummy! Yummy! Yummy!
Feb
2008
Crusted Game Hens with Mojito Glaze
If you've never sipped on a Mojito, you're missing one of our areas most refreshing drinks, ever! You just can't go wrong with rum, sugar, lime and fresh mint. You can substitute chicken for this recipe, but the game hens are such a great presentation, and just the right amount for serving. I'm going to serve this with some oven roasted baby tomatoes, asparagus, and tiny red potatoes.
2/3 cup white rum
1/2 cup raw sugar (can substitute regular sugar)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1/4 cup olive oil
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon dried oregano leaves salt to taste
1 Cornish game hen, halved
Preheat oven to 425; wrap 2 bricks in aluminum foil.
Boil rum and sugar for the glaze in a small saucepan over medium heat until syrupy, 10 minutes. Off heat, stir in lime juice and transfer to a bowl. When it's cooled, stir in the mint.
Combine oil, brown sugar, spices, and salt in a small bowl; heat a large sauté pan over medium-high heat. Rub both sides of the hen halves with spice mixture, place in the pan skin side down, and top with the bricks. Sauté until the skin is beautifully browned, about 3 minutes. Remove bricks, and flip hens over, transfer pan to the oven, and roast about 15 minutes more. Let the hen halves rest for 5 minutes, and then drizzle with the glaze.
Serve.
January
2008
Mai Tai Sorbet
With the Holidays past, many of us are trying to shed a few of those "Sure, I'll have another eggnog!" pounds. I find that what I miss the most in dieting is that little something sweet. You won't miss a thing, except the calories in this fabulous Mai Tai Sorbet. Very refreshing and a mere 84 slimming calories. Enjoy!
1/2 cup pineapple juice
1/2 cup passion fruit juice
1/2 cup guava nectar
6 tablespoons rum
1/4 cup Splenda
4 teaspoons grenadine
1 tablespoon lime juice
fresh mint sprigs for garnish
Combine all ingredients, except mint garnish in a pitcher, and stir until Splenda is well dissolved. Transfer mixture to an ice cream maker and process until freezing, about 20 minutes. Transfer sorbet to a container, cover and freeze until firm, about 2 hours.
This can be prepared 2 days ahead; keep frozen.
Freeze 4 martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprig.
Serves 4
Note: If you don't have an ice cream maker, you can put the mixture in a bowl, add 1/2 cup water, and freeze until semi-firm, whisking occasionally, about three hours. Cover and freeze until solid. Using a fork, scrape surface to form crystals, scoop crystals into frozen glasses, garnish with mint, and serve immediately.
December
2007
Viva La Chicken & Tortillas
We
just held our very first Christmas party/housewarming at
Villa Laguna. What fun! We enjoyed the great company of
our friends, and a most festive atmosphere.
We've
had many recipe requests for the chicken casserole that we
served for the casual buffet dinner. We teamed this
casserole of Southwestern flavors with a lovely fresh
fruit tray, a tossed green salad of baby greens with red
onion vinaigrette (a dressing that we private labeled at
the restaurant), and some home-made miniature rolls.
This
is such an easy party favorite to put together, because
the casserole is put together the day before. Then, 1 1/2
hours before you want to serve it, just pop it into the
oven, and continue to enjoy your guests. It doesn't need
constant attention since it is cooked at a low 300 degree
temperature. Enjoy!!
Serves 6 (8, if they're little)
2 whole boneless/skinless chicken breasts
8 boneless/skinless chicken thighs
1 dozen corn tortillas
2 cans cream of chicken soup
3/4 cup medium salsa (such as Pace)
1 cup milk
1 medium onion, chopped
2 tsp. achiote molida (available at the mercado, and in Latin American stores)
2 tsp. onion powder or flakes
2 tsp. garlic powder
3/4 tsp. cumin
2 tsp. lemon pepper seasoning
2 tsp. parsley flakes
2 tsp. salt
1 lb. cheddar cheese, grated
Wrap chicken in foil, and place in a medium oven-proof dish. Bake 1 hour, and save the broth. When chicken is cool enough to handle, cut into bite-sized pieces. Grate the cheese, and cut the tortillas in 1 inch strips. Mix the soup, milk, onion, salsa, achiote, onion powder, garlic powder, cumin, lemon pepper, parsley, and salt in a large bowl.
Butter a large shallow casserole pan, and put 3 Tablespoons of the broth in the pan. Then, layer the ingredients. First tortillas, then chicken, coup mixture, and cheese. End with soup and cheese. Refrigerate 24 hours. Bake 300 degrees for 1 1/2 hours.
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