Recipes
Welcome to the WVPT COOKS WITH TASSIE PIPPERT RECIPES Page. Below are some recipes to prepare at home. If you would like to submit your own recipe please do so on our blog.
Enjoy!
Show #219
Mark Newsome from Joshua Wilton House in Harrisonburg
Osso Bucco feat. Lamb Shank with Risotto and Carrots
Ingredients
• Lamb shanks
• 5 garlic gloves, chopped
• 2 peeled carrots, chopped
• 2 celery sticks, chopped
• ½ onion, chopped
• 2 c. Cabernet wine
• 2 c. plum tomatoes with juice
• 2 c. Veal or chicken stock (water can substitute)
• Salt and pepper for seasoning
Directions:
1. Preheat oven to 350°
2. Season the foreleg of the lamb with salt and pepper and sear on all sides until brown and crusty. Transfer to oven-safe pan.
3. Add chopped onion, celery, and carrots to searing pan and caramelize.
4. Add wine, stock, and tomatoes with juice.
5. Bring this braising liquid to a simmer.
6. Pour over top the lamb shanks and cover the oven-safe pan with foil.
7. Place in the preheated over for 2.5-3 hours. The meat should be tender but not off the bone.
Risotto
Ingredients
• Olive oil
• 1 sweet onion, chopped (yellow onion is an acceptable substitute)
• 1 c. short grain rice
• Saffron-infused chicken stock (water is an acceptable substitutes)
• Salt and pepper for seasoning
Directions
1. Slow cook the chopped onion in the olive oil until soft.
2. In a separate pan, bring the stock to a simmer.
3. Add rice to the chopped onion and stir. Cook long enough for the rice to toast (about 1 minute). Then gradually ladle in the stock liquid to the rice mixture. Be careful not to over stir the rice.
4. Season with salt and pepper when ready to serve.
Carrots
Ingredients:
• Peeled and sliced carrots
• 1 Tbs. butter
• Fresh rosemary sprigs
• Salt and pepper for seasoning
Directions:
1. Pre-cook the carrots and put in an ice-bath for a few minutes.
2. In heated pan, melt butter and add rosemary leaves.
3. Add the carrots and stir until they are warm all the way through.
4. Add a pinch of salt and pepper.
Tassi Pippert’s Dinner on the Run
Chicken Satay with Peanut Sauce
Ingredients:
• Chicken breast
• 1 c. coconut milk (not cream)
• ½ c. chunky peanut butter
• 2 Tbs. red curry paste
• ½ c. chicken stock
• ½ c. brown sugar
• Lemon juice
• Chopped green onion
Directions:
1. Place chicken breast into oiled pan.
2. In another hot pan, mix coconut milk, chunky peanut butter, and red curry paste. Mix together.
3. Add chicken stock and brown sugar to the mixture.
4. When all the ingredients are mixed together, let it simmer for 5 minutes.
5. Add lemon juice.
6. When the sauce is smooth and creamy, pour about 3 Tbs. into the pan with the cooked chicken and toss together.
7. Plate the chick and pour the remaining sauce over it.
8. Sprinkle chopped green onion on top for garnish.
Chocolate Sundae
Ingredients:
• 1 can sweetened condensed milk
• 12 oz. semi-sweet chocolate (bitter-sweet, dark, milk are all acceptable substitutes)
• ¼ c. butter
• ¼ c. heavy whipping cream or coconut cream
• Vanilla ice cream
• Whip cream
• Cherry for topper
Directions:
1. Add condensed milk, chocolate, butter, and whipping cream to a bowl.
2. Microwave for 3 minutes. Stir together for chocolate sauce.
3. Ladle up scoops of vanilla ice cream in a bowl and drizzle hot fudge sauce over it.
4. Add whip cream and top with a cherry.
Show #220
Ed Matthews from One Block West in Winchester
Camerones in Mojo feat. Shrimp in Sour Lime and Extra Virgin OliVE Oil Marinade with Plantain Tostones
Camerones in Mojo
Ingredients:
• 2 diced persimmons (peaches or mangoes are acceptable substitutes)
• Green onions
• Chopped garlic
• ¼ c. minced red onion
• Cilantro
• 1 chopped pepper
• Brown sugar
• Vanilla extract
• Sour orange juice
• Salt and pepper for seasoning
Directions:
1. Mix all ingredients together in bowl and serve.
Sour Lime and Extra Virgin Olive Oil Marinade
Ingredients:
• 3 sour oranges or 1 sweet orange and 1 lime
• Extra virgin olive oil
• 3 Tbs. chopped garlic
• Fresh oregano, chopped
• 1 tsp. toasted cumin
• Salt and pepper for seasoning
• Shrimp
Directions:
1. Squeeze oranges or substitutes into a bowl.
2. Add an equal amount of extra virgin olive oil.
3. Add chopped garlic, fresh oregano, toasted cumin, and salt and pepper.
4. Stir marinade and cover shrimp in the mixture.
5. Cook marinated shrimp in a pan.
Tostones
Ingredients:
• 3 plantains or 3 starchy bananas
• Salt for seasoning
Directions:
1. Slice plantains or bananas into approx. 1-inch slices.
2. Using the bottom of a dish, mash the slices into chip-like slices.
3. Drizzle the slices with slat and cook in a hot pan.
Sauce
Ingredients:
• 1 can of black bean soup
Directions:
1. Run the soup through a blender until thinner consistency and serve.
Tassi Pippert’s Dinner on the Run
Baked Italian Pasta
Ingredients:
• Cooked pasta
• 1 Tbs. pesto sauce
• Mozzarella cheese cubes
• 1 sliced tomatoe
• Dried basil
• Olive oil
Directions:
1. Preheat oven at 350°.
2. Mix together cooked pasta and the pesto and together with the mozzarella cubes and sliced tomato.
3. Place pasta mix into an oven-safe dish sprayed with non-stick spray.
4. Bake for 20 minutes.
5. In a little bowl, mix together some olive oil, basil, and pesto for a sauce and drizzle over baked pasta.
Traditional Mimosa
Ingredients:
• Orange juice
• Champagne
Directions:
1. Fill a champagne glass with 1/3 orange juice and 2/3 champagne and serve.
Pomegranate Mimosa
Ingredients:
• Pomegranate juice
• Champagne
Directions:
2. Fill a champagne glass with 1/3 pomegranate juice and 2/3 champagne and serve.
Show #221
Ed Matthews from One Block West
Flounder Beurre Blanc with Royal Trumpet Mushrooms and Asparagus
Ingredients:
• Flounder
• Sliced royal trumpet mushrooms or shitake mushrooms
• Sliced shallots
• White wine
• Salt and black pepper for seasoning
• Asparagus
• Sweet butter cubes
• Clarified butter
• Flour
• Oil
• Bacon grease
• Fresh thyme
Directions:
1. Slice the flounder down the center and cut out the bones and set aside.
2. In a heated pan, add sliced shallots, white wine, and black pepper.
3. Gradually drop in cubes of sweet butter and stir with a whisk. Leave on low heat. This will create your beurre blanc.
4. In a separate pan, sauté mushrooms in bacon grease. Gradually add sliced shallots, and salt. Add a little water to the pan and lower heat to a simmer.
5. Cover the flounder slices with flour and place in an oiled pan.
6. Season the flounder with salt and cook. (This does not take more than a few minutes).
7. While flounder is cooking, add sliced asparagus, clarified butter, and salt to sautéed mushrooms and shallots.
8. Plate flounder, asparagus and mushrooms. Drizzle beurre blanc over it.
9. Add thyme for garnish.
Tassi Pippert’s Dinner on the Run
Spring Rolls
Ingredients:
• Sliced green onions
• 1 Tbs. olive oil
• Sesame oil
• 2 c. thinly sliced mushrooms
• Sautéed and raw sliced peppers (green, red, or yellow)
• Rice noodles
• 1 Tbs. sriracha (red chili paste)
• 1 Tbs. hoisin sauce
• Rice patties
Directions:
1. Add olive oil and a shot of sesame oil to a heated pan.
2. Add mushrooms and toss until the mushrooms are wilted.
3. While they are cooking, place rice noodles in boiling water for 30 seconds. Strain boiling water into bowl large enough to lay rice patties in later and place rice noodles in an ice cold water bath.
4. In a separate bowl, mix together equal parts of sriracha and hoisin sauce and drizzle 1 Tbs. of the mixture over mushrooms. Toss together.
5. Take rice patties one at a time and cover them completely in the strained boiled water. Lay flat on a flat.
6. Squeeze water out of a fistful of rice noodles and lay on lower third of a rice patty.
7. Add some sautéed and raw pepper slices, mushrooms and, green onion.
8. Roll patty over once. Roll over sides like wrapping a present. Finish rolling the rest.
9. Slice diagonally across center and plate with remaining sauce. Sprinkle green onions over for garnish.
Berry Lime Smoothie
Ingredients:
• 16-18 oz. key lime yogurt (creamy or whipped)
• 8-9 oz. strawberry yogurt (creamy)
• 1 c. fresh blueberries
• 1 c. fresh raspberries
• 2-3 Tbs. milk
• 2 Tbs. ice
• Fresh mint for garnish
Directions:
1. Put yogurts, berries, and milk into a blender and mix until smooth.
2. Add ice cubes and blend again.
3. Add mint garnish and serve.
Strawberry Banana Smoothie
Ingredients:
• 8-9 oz. strawberry yogurt (creamy)
• 1 c. fresh strawberries
• 1 sliced banana
• Fresh mint for garnish
Directions:
1. Put yogurt, strawberries, and banana slices into a blender and mix until smooth.
2. Add mint garnish and serve.
Show #222
Guest: Dan Fulk from James Madison University
Polenta Cake with Pearl Onion Marmalade and Sautéed Shrimp
Pearl Onion Marmalade
Ingredients
• 1 c. chicken stock
• 2 Tbs. ketchup
• 1/3 c. dry sherry (balsamic and white vinegar are acceptable substitutes)
• 1 C. sugar
• 1/3 c. white wine
• ¼ c. golden raisins
• 1 lb. pearl onions (frozen)
• 1/8 tsp. thyme
• ¼ tsp. tarragon
• 1 bay leaf
Directions:
1. Combine all ingredients into a pot and put over high heat. Let it reduce to a syrupy mixture before serving.
Polenta
Ingredients
• 2 c. chicken stock (water or veggie stock are acceptable substitutes)
• 1 c. heavy whipping cream
• 1/3 c. polenta
• finely chopped fresh thyme and rosemary
Directions:
1. Combine stock, whipping cream and polenta into a pot and stir continuously over low heat.
2. Add finely chopped herbs and continue to stir.
3. When thickened, spread the mixture out over a sheet pan to preferred thickness.
4. Let chill.
5. When chilled, use a pastry cutter to cut out polenta cakes and serve. (You can also bread them with flour and fry the cakes).
Sautéed Shrimp
Ingredients
• Shrimp pieces
• Oil (any type is fine)
• Salt and pepper
Directions:
1. Sauté shrimp pieces in an oiled heated pan.
2. Add salt and pepper for flavor.
To Serve:
• Set Cakes on plate and surround with shrimp.
• Drizzle marmalade and pearl onions all over.
Tassie’s Dinner on the Run- Arugula & Tomato Salad with Lemon Chicken
Ingredients
• 2-3 Boneless Chicken Breasts
• 1 Shallot
• Lemon Juice
• Salt
• Pepper
• Olive oil
• Baby Arugula (1 ½ to 2 C. per serving)
• Heirloom/Beefsteak Tomato
• Juice of one lemon
Directions:
Pound chicken breast for quick cooking.
Marinade: Combine shallot and lemon juice. Add salt, pepper and olive oil.
Coat chicken breast with marinade and drop into sprayed grill pan. Turn and continue cooking until juices run clear.
Lemon Vinaigrette Dressing: Squeeze juice from one lemon. Stir in salt pepper and equal parts olive oil to the lemon juice.
Salad: Slice onion and tomato and add to bed of arugula. Slice cooked chicken breast and lay on top of salad. Drizzle with lemon vinaigrette dressing.
Show #223
Guest: Jay Vetter from James Madison University
Appalachian Wonton with Root Beer Barbeque Sauce
Barbeque Sauce
Ingredients
• 1 c. ketchup
• 1 Tbs. Worcestershire sauce
• 1 Tbs. molasses
• ½ c. packed brown sugar (light or dark are acceptable)
• ¼ c. orange juice
• ¼ c. lemon juice
• 1 tsp. liquid smoke (optional)
• 1 Tbs. ground ginger
• 1 c. favorite root beer
Directions
1. Combine all ingredients except root beer into a heated pot and stir.
2. Add root beer and stir sauce until reduces down to thick consistency.
Appalachian Wontons
Ingredients
• Pre-smoked and rubbed pork barbeque
• Wonton wrappers (eggroll wrappers also acceptable)
Directions
1. Place 1 Tbs. of barbeque on wonton wrapper.
2. Using your finger, moisten all four sides of the wrapper with water.
3. Fold up all four sides to close wonton.
4. Place in dip fryer for a few minutes until wonton golden brown and crisp.
To Serve:
• Decorate plate with sauce and display wontons over it.
• Add thyme for garnish.
Tassie’s Dinner on the Run- Lemon Dill Mustard Chicken
Ingredients:
• 4 boneless chicken breasts
• 2T. Dijon mustard
• Shallot
• Garlic
• ¼ C white wine
• Salt & Pepper
• 2/3 C olive oil
• Fresh Dill or Lemon Dill
• ½ C Dijon mustard
• 4 t. sugar
• ¼ C water
• ½ C heavy cream
• ¼ C olive oil
• Rice
Directions:
Pound chicken breasts to ½ inch thick.
Marinade: Mix Dijon mustard, chopped shallot and garlic. Add white wine, slat and pepper. Add 2/3 C olive oil and mix through. Add chicken breasts and marinate for ½ hour.
Drop chicken into hot grill pan, turning occasionally, until juices run clear.
Dill Sauce: Chop ½ C dill or lemon dill. Combine ½ C. Dijon mustard, garlic, sugar, salt and pepper. Add water, heavy cream and whisk while adding ¼ C. olive oil. Mix in chopped dill and stir through.
To serve: Add chicken to bed of rice. Drizzle sauce over chicken and rice and garnish with dill sprigs.
Show #224
Guest: Dan Fulk
Black Sesame Seared Tuna Salad with Two Different Dressings
Tuna
Ingredients
• 1 tuna steak slice
• Black sesame seeds
Directions:
1. Heat pan and add vegetable oil.
2. Bread all sides of tuna steak slice with seeds.
3. Sear tuna on all four sides. (This will not take long as tuna is served rare).
Wasabi Dressing
Ingredients
• 1/2 c. mayo
• ¼ c. rice wine vinegar
• ½ Tbs. sesame seed oil
• ¼ tsp. water
• 2 ½ Tbs. wasabi powder
Directions:
1. Combine ingredients and mix.
Asian Dressing
Ingredients
• 2 Tbs. soy sauce
• 2 Tbs. sugar
• ¼ Tbs. ginger
• ¼ c. rice wine vinegar (unseasoned)
• 2 sliced garlic cloves
• 5 oz. salad oil
Directions:
1. Combine ingredients and mix. (Stir again before serving so the dressing does not separate).
Salad
Ingredients
• any salad mix
• sliced cucumber
• sliced carrots
• green onion
• cherry tomatoes
• snow peas
• sprouts
To Serve
• Add sliced vegetables to bed of greens.
• Slice tuna strips into squares and “shingle” around the salad.
• Serve with either dressing.
Tassie’s Dinner on the Run- Mexican Lasagne
Ingredients:
• ½ Lb. ground chicken
• 2 slices red onion
• ½ T. chili powder
• ½ t. cumin
• ½ C. salsa
• 2 tomato quarters
• ¼ C. frozen corn
• ¼ - ½ C. black beans
• 2- 8” flour tortillas
• ½ C. cheese
• Lettuce
• Green Onion
Directions:
Add chicken to lightly greased fry pan. Sauté just until done.
Small chop red onion and add to chicken. Add chili powder and cumin. Stir to coat chicken well. Add ¼ C. salsa and stir. Add corn and black beans. Stir.
Place one tortilla in bottom of pie pan. Add ½ of lasagna filling and top with 1-11/2 T. cheese. Top with other tortilla and add rest of lasagna filling. Top with remaining cheese. Bake at 350 for 20 – 25 minutes.
To serve: Chop 2 pieces of tomato and add to salsa. Slice lasagna into quarters, placing a quarter on each plate. Shred lettuce and drizzle around lasagna. Top lettuce with tomato/salsa mixture. Garnish with green onion.
Show #225
Guest: Jay Vetter
Coffee Rubbed Rib Eye with Asparagus and Twice-Baked Horseradish Potato
Coffee Rubbed Rib Eye
Ingredients
• 2 Rib eye steaks
• ¼ c. espresso ground coffee (any kind is fine but must be finely ground)
• ¼ c. chili powder
• 2 Tbs. smoked paprika
• 2 Tbs. brown sugar
• 2 Tbs. ground ginger
• 2 Tbs. kosher salt
• 2 Tbs. black pepper
• 1 Tbs. ground coriander
• 1 Tbs. ginger
Directions
1. Heat up cast iron skillet to high heat.
2. Mix together all of the rub’s ingredients and generously bread the rib eyes.
3. When pan is heated, add oil and sear rib eyes.
Twice-Baked Potatoes with Horseradish
Ingredients
• Pre-baked potato
• 2 Tbs. butter
• 1 Tbs. sour cream
• Pinch of salt and pepper
• 1 Tbs. heavy cream
• Horseradish to preferred taste (garlic is also an acceptable substitute)
Directions
1. Cut the potato in half and scoop out the center while still warm for ease and taking care not to tear the shell.
2. Put the scoop in a bowl and add the other ingredients.
3. Roughly mash together and spoon back into the potato shell. (Does not have to be a whipped consistency).
4. Bake once more for a few minutes on same settings as once-baked potato.
Asparagus
Ingredients
• Asparagus spears
• Salt and pepper
• Olive oil (Any type of oil is acceptable substitute)
Directions
1. Oil a heated pan and cook asparagus. Add salt and pepper for flavor.
To Serve:
• Plate rib eye, potato and asparagus and serve.
Tassie’s Dinner on the Run- Chicken Parmesan with Vegetables and Rice
Ingredients:
• Boneless chicken breasts
• Course ground pepper
• Coarsely grated parmesan cheese
• Garlic
• One tomato
• 2 slices red onion
• Red bell pepper
• Anaheim
• Fresh basil leaves
Directions:
Pound chicken breasts and sprinkle with pepper.
Press both sides of chicken into parmesan cheese, and place in hot pan with olive oil. Flip once, careful not to separate meat from the parmesan. Rub chicken with garlic.
Coarsely chop one tomato, removing seeds and center. Shred onion slices and add to one side of the pan with the chicken. Lightly sauté. Chop red bell pepper and Anaheim and add to other side of the pan with the chicken and onions.
Flip chicken once more and cook until juices run clear. Top peppers with chopped tomato and stir.
Chiffonade 7-8 basil leaves.
To serve: Place chicken on bed of rice and top with vegetables. Garnish with basil.
Show #226
Tassie Pippert
Volcano Shrimp with Grits and Roasted Red Pepper Sauce
Shrimp
Ingredients
• 5-7 shrimp
• Blackening seasoning
• 3 Tbs. butter
• 1 Tbs. olive oil
Directions
1. Rub shrimp with seasoning.
2. In large frying pan, heat butter and olive oil.
3. Sauté shrimp.
Grits
Ingredients
• 1 c. chicken stock
• 1 c. skim milk
• 1 c. half and half
• ¾ c. grits
• 1 clove elephant garlic (coarsely chopped)
• 1 Tbs. oil
Directions
1. Combine stock, milk, half and half, and grits into heated pot.
2. Stir until a mashed potato consistency.
3. In separate pan, warm oil and heat garlic until golden brown.
4. Add garlic to the grits. (Do not add the oil)
Roasted Red Pepper Sauce
Ingredients
• 2 roasted red peppers
• 1 chipotle pepper
• 2 Tbs. sour cream
• Salt and pepper
Directions
1. Let a red pepper roast over stove flame until blackened.
2. Immediately place in sealed Ziploc bag to let it sweat.
3. Rinse and remove blackened part of pepper and peel out the seed pads.
4. Combine pepper and other ingredients into a blender and blend until fairly smooth.
To Serve:
• Surround bed of grits with sauce. Lay circle of broccolini over grits for garnish and lay shrimp on top.
Tassie’s Dinner on the Run- Korean Lettuce Wraps
Ingredients:
2 T. Double soy sauce
1T. Sesame oil
1 Clove Garlic
1 t. Sugar
Pepper
½ t. fresh ginger root
Sliced Beef
Red Lettuce Leaves
Kimchi
Directions:
Mix first five ingredients, adding a splash of olive oil. Add sliced beef and marinate for one to 24 hours.
Place marinated beef into hot pan with olive oil and sauté to desired doneness.
Remove large stem portion of a large red lettuce leaf. Place a spoonful of Kimchi on middle of lettuce leaf and top with sautéed beef.
Roll up burrito style, cut in half and serve.
Show #227
Guest: David Hamilton from Stonewall Jackson Hotel in Staunton
Watermelon, Olive, and Feta Cheese Salad
Ingredients
• 3 c. large cubed watermelon
• 1 c. kalamata olives (sliced in half)
• ½ c. sliced scallions
• ½ c. cubed feta cheese
• 2 Tbs. fresh mint
• 2 oz. extra virgin olive oil
• Red onions (presoak in 2 Tbs. lime juice for ten minutes)
Directions
1. Combine all ingredients in a bowl.
2. Season with salt and pepper.
3. Toss and serve.
Tabulleh
Ingredients
• 3 c. precooked bulgur wheat
• ½ c. scallions
• 1 c. diced tomatoes (peeled and seeded)
• 1 c. cubed cucumbers (peeled and seeded)
• ½ c. raisins (optional)
• 3 oz. lemon juice
• 3 Tbs. mint
• ¼ c. parsley
• 2 oz. extra virgin olive oil
• Salt and pepper
Directions
1. Combine all ingredients in a bowl.
2. Toss and serve.
Honey Citrus Quinoa
Ingredients
• 3 c. honey citrus quinoa (toasted beforehand)
• 2 Tbs. honey mixed with 3 oz. orange juice
• 1 lemon’s zest
• ¾ c. diced blanched carrots (raw is acceptable)
• ¾ c. red seedless grapes (sliced in half)
• ½ c. scallions
• Salt and pepper
Directions
1. Combine all ingredients in a bowl.
2. Toss and serve.
Tassie’s Dinner on the Run- Bacon-Wrapped Scallops Over Creamed Corn
Ingredients:
• 4-5 Large Scallops
• 4-5 Slices of Bacon
• 1 T. butter
• Salt & Pepper
• 2 Ears Steamed Corn
• 5 Asparaguses
• 2T. Butter
• 2 T. flour
• ½ Shallot
• ½ t. Sugar
• Heavy Cream
Directions:
Wrap scallops with bacon slices.
In a frying pan, melt 1 T butter with a splash of olive oil. Add scallops to pan, seam-side down. Turn slightly until all sides of bacon are done.
Flip with scallop side down in pan, and add a hint of salt and pepper. Flip again. Remove from pan.
Snap ends off asparaguses and drop in steamer until tender-crisp.
Add 2 T. butter and 2 T flour to frying pan and stir to make rue. Slice kernels off corn ears. Mince ½ shallot and add to rue. Add sugar and corn and stir through. Add heavy cream and stir. Remove from heat. Add hint of salt and stir.
To serve: Place creamed corn on plate. Top with scallops and garnish with asparagus.
Show #228
Guest: David Hamilton
Stonewall Jackson Crab Cakes
Crab Cakes
Ingredients
• 1 lb. crab meat
• ¼ c. Panco breadcrumbs
• 3 Tbs. minced red onion
• ¼ c. mayonnaise
• 2 Tbs. Dijon mustard
• 3 Tbs. chopped parsley
• ¾ c. canola oil
• Salt and pepper
Directions
1. Combine crab meat, onion, mayonnaise, mustard, and onion together and stir.
2. Mix Panco and parsley together on a plate.
3. Bread ice cream scoop size crab cake balls in Panco and parsley.
4. Shape into pucks.
5. Heat oil in a pan and sauté crab cakes until golden brown on the outside.
Sauce
Ingredients
• fresh tarragon (chopped)
• fresh basil (chopped)
• 2 c. mayonnaise
Directions
1. Combine ingredients and mix in food processor
To Serve:
• Dollop each cake with sauce.
• Garnish with lemon slices and serve.
Tassie’s Dinner on the Run- Triple Tomato Penne
Ingredients:
• ½ lb. penne pasta, cooked
• ½ - ¾ C tomato puree
• 6-8 sun dried tomatoes
• 1 whole tomato, chopped
• 1 clove garlic,
• Basil leaves
Directions:
Blend tomato puree, sun dried tomatoes, chopped tomato and garlic in blender. Roll basil leaves and slice
To serve:
Pour sauce over pasta and garnish with basil.
Show #229
Tassie Pippert
Huntsman Salad Served with Two Dressings
Salad
Ingredients
• 2 slices of bacon (sliced in half)
• ¼ head of iceberg lettuce
• 1 ear of roasted corn (microwave in a bag for two minutes)
• 1 tomato
• ½ avocado
• ½ rotisserie chicken
• Oil
Directions
1. Cook bacon and drain bacon oil.
2. Slice corn off the cob.
3. Slice avocado.
4. Cut off tomato bottom and slice a 1-inch thick slice for salad.
5. Plate lettuce and, tomato slice.
6. Rest chicken half against lettuce.
7. Lay avocado slices and bacon slices over tomato.
Italian Dressing
Ingredients
• ¾ c. mayonnaise
• 2 Tbs. ketchup
• ½ lemon’s juice
• 1 Tbs. sweet pickle
• 1 tsp. gherkin
• ½ tsp. capers (1 tsp. if desired)
Directions
1. Mix together
Vinaigrette Dressing
Ingredients
• 1 tsp. Dijon mustard
• 1 Tbs. honey
• 1 tsp. sweet pickle juice
• 2 Tbs. rice wine vinegar
• Salt and pepper
• 3 Tbs. olive oil
Directions
1. Wisk together mustard, honey, and pickle juice.
2. Add remaining ingredients and stir.
To Serve:
• Drizzle Italian dressing over chicken and lettuce.
• Drizzle Vinaigrette dressing over tomato and avocado and top with roasted corn.
• Garnish salad with wedge of bleu cheese.
Tassie’s Dinner on the Run- Pasta Al Forno
Ingredients:
• ¼ lb. penne pasta
• ¼ onion
• ¼ - ½ lb. prosciutto
• 1 clove minced garlic
• 4 oz. crushed tomatoes
• 2 T. heavy whipping cream
• Pinch of cinnamon
• 1-11/2 T. shredded parmesan cheese
Directions:
Add pasta to boiling water. Add olive oil to fry pan. Small chop onion and add to fry pan. Chop prosciutto. Stir garlic into onion, and add prosciutto. Add crushed tomatoes and heat through. Add heavy whipping cream and a pinch of cinnamon. Stir. Drain pasta and splash with cold water, then hot water. Add pasta to sauce and stir.
To serve:
Pour into sprayed baking dish and top with parmesan cheese. Bake at 500 degrees for 7 minutes.
Show #230
Pork Chop with Peach Salsa, Fruit Dip & Peach Shake, & Bellini
Pork Chop with Peach Salsa
Ingredients:
Pork Loin
Bourbon
Olive Oil
1 Peach
1 Red Bell Pepper
2 Spring Onions
1 tsp. Jalapeno Pepper
1 tsp. Brown Sugar
Juice of 1 Lime
Directions:
Pork Chop:
Brush pork loin with salt and pepper. Drizzle with bourbon. Repeat on other side.
Drizzle with olive oil and massage meat. Place on hot grill. Quarter-turn in about 4 minutes, and flip in another 4 minutes. Quarter-turn in 4 minutes. In about 4 minutes, remove loin from grill and let sit for a few minutes before serving.
Fresh Salsa:
Cut peach in quarters and peel. Chop peach into ½ inch pieces and place in bowl. Dice red pepper into ¼ inch pieces and add to bowl. Add sliced spring onions. Remove seed pod, finely mince jalapeno, and add to bowl. Add brown sugar, and lime juice. Stir in salt and pepper.
Cooked Salsa:
Prepare salsa as above and place in sauce pan. Add bourbon. Simmer until warm, stirring occasionally.
Serve:
Slice pork loin in an angled cut and place in middle of plate. Add salsa to either side.
Fruit Dip
Ingredients:
1 Package Neufchatel or Cream Cheese
1 C Fruit on Bottom Yogurt
1 tsp. Peach Nectar
Directions:
Mix softened cheese and yogurt. Add peach nectar. Scoop into dish and serve with fruit.
Peach Milk Shake
In a blender, add 5 scoops of French Vanilla ice cream, 1 tsp. vanilla, and 1 peach, cut into chunks. Add skim milk and blend. Pour into glass, top with whipped cream and a cherry and serve.
Peach Bellini
Peal 1 peach and place in blender. Add 3T sugar and ¼ water and blend.
Fill half glass with peach blend and top with dry champagne.
Vic Boyer’s Green Apple Cole Slaw & Halibut with Churrizo & Little Neck Calms
Green Apple Cole Slaw
Ingredients:
3T Plain Yogurt
1T Spicy Brown Mustard
1T Vinegar
1T Apple Juice Concentrate
1 tsp. Honey
3C green cabbage, grated
1C Purple Cabbage, grated
1 Large Carrot, grated
2 Granny Smith Apples
1T Tarragon
Directions:
Stir together: yogurt, mustard, vinegar, apple juice and honey. Core apples and grate into dressing. Add cabbages and carrot and mix. Small chop tarragon and add to mixture. Mix well.
Serve:
Garnish with ¼ sliced apple and serve.
Tassie’s Halibut with Churrizo and Little Neck Clams
Ingredients:
Halibut Filet
Olive Oil
1/2C Fennel, chopped
1 ½ oz. Spanish Churrizo, chopped
1 Shallot, chopped
1 Clove Garlic
1T Fennel Seed
1/4C White Wine
Pinch of Red Pepper Flakes
¼ tsp. Spanish Paprika
1C Warm Chicken Stock
1/2C Pearl Pasta (Acini De Pepe)
1 Tomato
Sliced Italian Bread
5-6 Little Neck Clams
Chopped Parsley
Micro Greens
Directions:
Season halibut with salt and pepper. Place in sauce pan with heated olive oil. Cook for 2 minutes and flip. Place pan in warm grill.
Heat olive oil in another sauce pan. Add churrizo. Add garlic, shallot and fennel. Add fennel seed, pepper flakes and paprika. Stir through. Add white wine and chicken stock. Add pasta and simmer to a boil. Cook until pasta is al dente.
Remove seeds form tomato and chop.
Grill bread.
Chop parsley.
Add clams, tomatoes and parsley to churrizo. Stir through and cover. Cook until clams open. Remove fish from grill.
Serve:
Place grilled bread in bowl. Spoon churizzo and clams over bread. Top with halibut and micro greens.
VA Lamb Meatloaf with Cola BBQ Sauce,Honey Roasted Squash, and Broccolini
Meatloaf (serves 6)
2Lb. fresh local ground lamb
12 slices of bacon
2lrg eggs
1/2 C panko bread crumbs
1/4 C ketchup
1/4 cup mustard
2 tsp. chili powder(toasted)
2 tsp, paprika(toasted)
1/2 white onion (diced)
2 cloves garlic (minced)
1 tbsp. salt(kosher)
2 tsp. pepper
1. preheat oven to 375 degres
2. prepare one baking pan with wax or parchment paper
3. in a large bowl combine lamb, eggs, bread crumbs, mustard, ketchup,garlic, onion, and seasonings. mix well
4. align 8 slices of bacon on baking pan and top with lamb mixture. allowing yourself 1 inch of bacon on all sides.
5. pull bacon up around sides of lamb mixture and lay remaining 4 peices on top covering the lamb mixture.
6. place the meatloaf in oven and allow to cook to an internal temperature of 155 degrees.
7. let rest 15 minutes before slicing
Cola BBQ Sauce
12 oz r.c. cola
1/2 onion diced
2tbsp. honey
1tsp. chili powder (toasted)
1tsp. paprika (toasted)
1 cup ketchup
1.combine cola, onion, honey, and spices in sauce pot. Reduce by half.
2. whisk in ketchup and simmer for 10 minutes.
3. season to taste
Honey Roasted Butternut Squash
1 butternut squash peeled, seeded, and diced into 1/2 inch cubes.
2 tbsp. butter
1tbsp olive oil
1/3 cup local honey
1. oven preheated to 375 degrees
2. In a oven safe saute pan melt down butter and olive oil.
3. once saute pan is warm add squash and let cook for 5 minutes occasionally stirring.
4. stir in honey and place in 375 degree oven
5. cook until fork tender season with salt and pepper
Broccolini
2 bunches of broccolini (trimmed and bottom 2 inches removed)
1 tbsp extra virgin olive oil
3 tbsp . salt
2 qts water
1. place a 4 qt pot filled with 2 qts. water and 3tbsp salt on stove top with high heat and bring to a boil
2. place broccolini in the pot and allow to boil for 3 minutes
3. remove brocolini from water and drizzle with olive oil salt and pepper
Panzenella
Ingredients:
½ loaf of Italian bread, preferably day-old
1 cucumber
1-1 ½ cups of cherry tomatoes
¼ cup or less kalamata olives
¼ cup garlic-stuffed green olives
Mozzarella balls, both brined and plain
Red onion
Red wine vinegar
Basil
Instructions:
Slice loaf of bread in half.
Slice half into 1-inch cubes; add to bowl.
Cut cucumber in half.
Use melon-baller to remove seeds.
Cut cucumber into small, uniform-sized pieces; add to bowl.
Slice cherry tomatoes in half; add to bowl.
Cut olives in two; pit with cherry-pitter if necessary; add to bowl.
Add mozzarella balls; withhold extra liquid.
Slice red onion; add.
Add a little leftover brine from olives.
Add a touch of red wine vinegar.
Toss with a little basil.
Tassie’s Crab Quesadilla, Southwest Fiesta Chicken, & Margarita
Crab Quesadilla
Ingredients:
1 Large Flour Tortilla
¼ C Red Onion, chopped
½ Shallot, chopped
½ Green Pepper, chopped
1 Green Onion, chopped
1t Finely Chopped Jalapeno
2 Cherry or Grape tomatoes
½ C Crab Meat
2-3 Slices Brie
1 Avocado
Instructions:
Moisten tortilla and set aside.
Melt butter. Add onion, shallot, green pepper, green onion and jalapeno.
Add tomatoes and crab and stir.
Place tortilla in hot skillet.
Remove rind from brie slices.
Flip tortilla.
Place sliced brie on one side of tortilla.
Spoon filling on top of brie and flip empty side of tortilla on top of filling.
Slice avocado and add to plate for garnish
Slice quesadilla into four pieces and plate.
Southwest Fiesta Chicken
Ingredients:
1 Chicken Breast
Salt & Pepper
20-3 Slices Bacon
2 Spring Onions
1 Tomato
1T BBQ Sauce
2 Slices Cheddar Cheese
Instructions:
Flatten out chicken breast.
Rub in slat and pepper and place on grill.
Cook bacon in fry pan until tender-crisp.
Slice green onions.
Flip chicken breast.
Core tomato and chop.
Lay bacon on top of chicken while still on the grill.
Top with cheese slices and close grill lid to start melting cheese.
Plate chicken and top with tomatoes and onions.
Margarita
Soften lime and cut one slice.
Juice lime into shaker.
Add ½ C Mango Nectar.
Add Tequila and Triple Sec.
Add ice and shake.
Run lime slice over edge of glass, dip in salt, if you like.
Fill glass and enjoy!
Guest Chef Vic Boyers - Grilled Salmon Salad, Tassie’s Steak Salad and Tiramisu
Grilled Salmon Salad
Ingredients:
3-4 oz. Salmon
Salt & Pepper
¼t Lemon Zest
2 Lemons
1 Orange
1/2t Fresh Shallots
1/4C Extra Virgin Olive Oil
Fresh Parmesan Cheese
Tomatoes
Arugula (or lettuce of your choice)
Instructions:
Lightly salt & pepper salmon and place on grill.
Make Vinaigrette:
In small bowl add:
-Lemon and orange zest (shavings of peel)
-Juice from 1/2 orange
-Juice from 2 lemons
- Shallots
-Olive oil
Pour vinaigrette on arugula.
Grate cheese and slice tomatoes on arugula bed.
Place Salmon on top.
Steak Salad
Ingredients:
NY Loin Chop Steak
Salt & Pepper
1C Mayo
1/2C Whipping cram (or sour cream)
5-6 dashes Worcester
1/8t Cayenne
1 Clove of Garlic
1 Lemon (or lemon juice)
4oz. Blue Cheese
Lettuce
1 Red Onion
1 Red Pepper
Strawberries
Black Olives
1 Avocado
1 Tomato
Instructions:
Salt & pepper meat and put on grill for 9-11 minutes.
Dressing:
In blender add:
-Mayo
-Whipping cream (or sour cream)
-Worcester
-Cayenne
-Garlic
-Juice of 1 Lemon and blend together.
-Add 4oz. Blue Cheese and pulse for a few seconds.
Slice and place on lettuce:
-Onions
-Tomatoes
-Red Pepper
-Black olives
-Strawberries
-Avocado
Add crumbled blue cheese.
Take meat off grill and let sit for 2-3 minutes.
Top salad with dressing, and slice steak and top salad.
Tiramisu
Ingredients:
Lady Fingers (or Sponge Cake)
Espresso
Brandy
12oz Cream Cheese
1C Sugar
1t Vanilla
2C Heavy Whipping Cream
Instructions:
In small bowl:
Line bottom with lady fingers and pour chilled coffee syrup (espresso and brandy) on top.
In another bowl add & mix:
Cream Cheese, Sugar, Vanilla, and Whipping Cream
Coat lady fingers with part of cream cheese mixture.
Put another layer of lady fingers on top of cream.
Top with more cream cheese mixture, and pour last bit of espresso on top.
Poke with a toothpick through top so espresso goes down through bowl.
Refrigerate for 1-2 hours.
To Serve:
Scoop tiramisu into martini glass and pour espresso on top.
Put whipped cream in piping bag, and squeeze cream on top
Garnish with chocolate shavings.
Add toothpick with cherry.
Rainbow Trout with Wild Mushroom Chowder
Ingredients:
2 Trout Fillets
1 ½C Wild Hedgehog Mushrooms
Thyme, chopped
Flat Leaf Parsley, chopped
1 Bay Leaf
1 Celery Root, diced
1 Parsnip, diced
2T Butter
Salt
Pepper
Heavy Cream
Flour
Oil
6 oz. Bacon
1 Shallot, chopped
Directions:
In a large pot, melt butter. Add bacon and bay leaf. Cook 2 ½ minutes, stirring occasionally. Add parsnip, celery root, shallot, and salt and pepper to taste.
To clean the mushrooms, wipe with a damp towel. Add mushrooms, parsley and thyme to pot and stir. Pour in heavy cream to halfway cover ingredients in pot. Cook, stirring occasionally, until vegetable and mushrooms are tender and the cream thickens.
On a plate, mix flour with salt and pepper. Dredge the trout fillets in mixture and place in hot frying pan with oil. Cook about 1 minute on each side, or until fillets are golden brown.
To Serve:
Cut trout fillets in half. Start with trout and alternate layers of trout and chowder. Top with parsley sprig, if desired.
Risotto of Israeli Couscous in the Style of Paella
Ingredients:
1/3 Poblano Pepper, diced
½ C Diced Red Pepper
Pinch of Saffron
1-1 ½ C Israeli Couscous, pre coked for approximately 5 minutes
½ Sweet Pepper cut into rings
7-10 Whole Cherry Tomatoes
Artichoke Hearts
3-4 Green Onions, chopped
1-1 ½ t Smoked Paprika
4 t Butter
Grated Romano Cheese
¾ T Cream
Salt
Pepper
Oil
Directions:
Sautee the poblano and red peppers in oil. Add ¾ C water. Add saffron and salt. Swirl pan to mix—liquid should not turn yellow. Add couscous and cook 1-2 minutes, stirring occasionally. Stir in smoked paprika and let cook another 1-2 minutes, or until couscous is fully cooked. Mix in sweet peppers, tomatoes, artichoke hearts and green onions. Stir in butter, cheese and cream. Add water if mixture is too dry. Continue cooking until thickened. Add salt and pepper to taste.
Tassie’s Dinner on the Run
Szechuan Chicken
Ingredients:
2 Boneless Chicken Breasts, cubed
1 T Olive Oil
½ t Sesame Oil
1/3 Red Bell Pepper, diced
2 T Soy
2 T Arrow Root or Corn Starch
1 T Chili Paste
1 T Ketchup
1 T Rice Wine Vinegar
½ t Red Chili Flakes
1 t Sugar
Ginger Root
2 Cloves Garlic
3 Green Onions
Cooked Rice
Directions:
Heat oils in frying pan and add chicken. Stir.
To prepare sauce, place diced red pepper in a bowl. Add soy and arrow root. Add chili paste and ketchup and stir.
Toss chicken.
To sauce mixture add rice wine vinegar, red chili flakes, and sugar. Stir.
Grate ginger root and stir into sauce.
Mince garlic and add to chicken, being careful not to burn.
Pour sauce over chicken and stir until warmed through.
Cut green onions.
To Serve:
Place rice on a plate and top with chicken and sauce mixture. Sprinkle with green onions and serve.
Chicken Florentine with Bacon Hollandaise
INGREDIENTS:
3 Slices Bacon
1 Large Chicken Breast
1 Slice provolone, halved
1C Spinach
Course grain mustard
Panko Bread Crumbs
4T Butter
Rice
INSTRUCTIONS:
Brown bacon to a crisp in frying pan.
Cut a pocket in the chicken breast.
Place provolone, on bottom of chicken pocket. Top with spinach and the other piece of provolone.
Remove bacon from pan, draining fat. Pour bacon fat into dish.
Rub chicken with mustard and dip in panko crumbs.
Add 1T butter to frying pan and place chicken breast in pan. Add olive oil if needed.
Hollandaise Sauce:
Blend 3 egg yolks, juice of ½ a lemon and cayenne pepper to taste. Add hot bacon fat (about 11/2T) and 3T softened butter. Blend in 2T white wine.
TO SERVE:
Lay chicken breast on bed of rice, drizzle with hollandaise sauce and top with bacon. Garnish with carrots and snap peas.
Grilled Shrimp Tacos
INGREDIENTS:
12 Large Shrimp
Butter
Adobo sauce
2 Slices Red onion, minced
2C Cabbage, shredded
¼ Red bell pepper, minced
1 Green onion, chopped
2T Southwest dressing
INSTRUCTIONS:
Place shrimp in grill or fry pan.
Mix butter with adobo sauce and brush over shrimp.
Turn shrimp
Place onion, cabbage, pepper and onion in a bowl. Add dressing and toss.
Place slaw in taco shell and top with shrimp.
Strawberry Limoncello Brain Freeze
Blend ½ C Sugar. ½ C Lemon Juice and 1 ½ C Strawberries.
Add 2 C Ice and ½ C Limoncello and blend on liquefy setting.
Pour into glass and top with a strawberry.
Italian Sausage with Nutmeg Cream Sauce, Lobster Salad, Lobster Bisque
INGREDIENTS:
5-6 oz. Veal
5-6 oz. Italian Sausage
3-4 oz. Pasta
¼ C Parmesan Cheese
½ C Whipping Cream
2 T Tomato Paste
Nutmeg
4 Slices Provolone Cheese
INSTRUCTIONS:
Remove casing from sausage and brown the sausage and the veal. Boil pasta in salted water. Cool pasta with cold water and strain. Add tomato paste to browned meats and stir. Add mushrooms. Remove from heat and stir in ¼ C whipping cream and the parmesan cheese/ Spray baking dishes with non-stick spray. Place a small amount of sauce in bottom of the dishes. Place pasta on top and cover with remaining sauce. Sprinkle with nutmeg. Drizzle with remaining whipping cream and top with provolone. Bake at 350 degrees for 20 minutes.
TO SERVE:
Garnish with fresh parsley and serve.
Lobster Salad
INGREDIENTS:
1 Whole Lobster
Salad Greens
Cantaloupe Balls
Chopped Tomatoes
Avocado
INSTRUCTIONS:
Separate lobster, tail from head and rinse well. Place head and claws on top of salad greens. Use shears to cut down the middle of the tail. Pull the shell back and remove meat. Cut shell away from tail, and place tail at opposite end of head and claws. Slice tail meat and place on between head and tail. Pit the avocado, spoon out the “meat” and slice. Lay avocado slices on one side of salad. Place cantaloupe balls and tomatoes on salad. Drizzle with vinaigrette and serve.
(Papaya Vinaigrette: in a food processor, mix papaya, papaya juice, ginger root, lime, white wine, vinegar and olive oil)
Lobster Bisque
INGREDIENTS:
Lobster tail, 2 claws
1 Shallot, minced
1 Scallion, minced
2 T Butter
2 T Flour
½ - ¾ C Chicken Stock
1 C Heavy Whipping Cream
Paprika
Old Bay
1-1 ½ T Dry Sherry or White Wine
INSTRUCTIONS:
Sauté shallot and scallion in butter. Add flour and stir. Add chicken stock. Add cream and spices to taste. Stir in sherry or white wine. Chop lobster and add to bisque. Stir and simmer. Chop green end of scallion and add to bisque. Ladle and serve.
Ryan Zale’s Yellow Fin Tuna with Soy Drizzle and Apple Cabbage Slaw
Slaw Ingredients:
4T Cilantro
4 C Shredded Napa Cabbage
½ Red Apple, julienned
½ Green Apple, julienned
1 Red Bell Pepper, sliced
1 Jalapeno, sliced
2 T Sesame Seeds
¼ - ½ C Sesame Oil
½ C Rice Wine Vinegar
¼ - ½ C Honey
Juice of 1 Lime
Salt and Pepper to taste
Toss all together.
Tuna Ingredients:
1 C Soy Sauce
1 C Sugar
1 Filet Yellow Fin Tuna
2 T Clarified Butter
Cilantro Salt (Kosher Salt & Cilantro ground together and dried)
Basil Lime Oil (80% Canola Oil, 20% Olive Oil, Lime Juice, & Pureed Basil)
Micro Greens
Directions:
In a sauce pan, heat soy sauce to a boil. Add sugar, stir and remove from heat.
Bring heavy frying pan to a high heat. Add butter.
Season tuna with cilantro salt and pepper.
Place tuna in hot pan. Cook about 4 minutes on each side.
Set tuna on paper towel to absorb extra moisture.
Slice tuna.
Serve:
Place sliced tuna on bed of slaw.
Top with micro greens. Drizzle with Basil Lime Oil and Sweet Soy.
Tassie’s Lemon Mousse & Chocolate Mousse
Ingredients:
1 Package Lemon Pudding or Lemon Curd
1 Package Dark Chocolate Instant Pudding
Heavy Cream, whipped
Blueberries
Raspberries
Mint Leaves
Directions:
Fold lemon or chocolate pudding into 1 ½ C whipped cream.
Gently whisk to mix completely.
Spoon or pipe into serving glass, dish or spoon.
Top with berries, whipped cream and mint leaf
Outdoor Party
GRILLED POPCORN WITH PUMPKIN SEEDS
Ingredients:
2 C Pumpkin Seeds
1 ½ t Olive Oil
Salt
Paprika
Garlic Powder
½ C Popcorn
3 T Corn Oil
Directions:
- Mix pumpkin seeds and olive oil in a bowl. Add salt, paprika and garlic powder and stir to coat seeds. Put seed mixture into a hot pan (medium heat) and stir occasionally for 1 to 1 ½ minutes, until seeds are browned and puffy.
- Prepare a foil “bag” by crimping three sides of two pieces of aluminum foil. Pour popcorn and oil into foil bag. Seal fourth side of bag, leaving an air pocket so the popcorn has room to pop. Grill for 1 minute. Flip bag, and place on the top rack for another 10 – 12 minutes. Cut top off of bag when finished to avoid sweating.
- Mix popcorn and pumpkin seeds together and serve.
CRAB DIP
Ingredients:
½ lb. Crab
1-2 T Whipping Cream
½ C Mayonnaise
2 T Chili Sauce
Red Onion, minced
1 T Parsley
1 T Lemon juice
Tabasco Sauce to taste
Directions:
Stir all ingredients together in a bowl. Chill before serving.
SPICED NUTS
Ingredients:
1 C Whole Pecans
1 C Whole Almonds
1 T Olive Oil
½ t Cumin
½ t Paprika
½ t Cinnamon
½ t Cayenne Pepper
¼ t Garlic Powder
¼ t Onion Powder
Directions:
- Prepare a foil “bag” by crimping three sides of two pieces of aluminum foil.
- In a bowl, drizzle oil over nuts and mix in spices. Place nut mixture in foil bag and seal the fourth side. Place on grill for 10 minutes, careful not to burn. Cut top off of bag when finished to avoid sweating.
- If using an oven: Mix nuts, oil and spices on the stovetop for 1 minute. Then place on a cooking sheet in a 325 degree oven for 15 – 20 minutes.
BEAN DIP
Ingredients:
1 Can White Kidney Beans
3 T Red Onion, chopped
1 T Sour Cream
1 T Chives
1 T Thyme
2 t Parsley
Salt
Pepper
Directions:
Drain and rinse beans. Place all ingredients into food processor and mix.
SEVICHE
Ingredients:
Fish
Lemon Juice
Lime Juice
Slice of Onion
¼ Avocado
Olive Oil
Red Pepper
Directions:
Marinate chopped fish for 6 hours in lemon and lime juice. Toss fish with remaining ingredients and serve.
PUFF PASTRY TARTS
Ingredients:
Puffed Pastry Tarts
Bleu Cheese, chopped
Sautéed Leaks
Thyme
Directions:
Mix sautéed leaks with bleu cheese. Add thyme and place on top of pastry puffs.
SHOW #306- Salads
Rice Salad
Ingredients:1 Box Long Grain and Wild Rice, cooked and chilled½ C Dried Cranberries2-3 Scallions, chopped2 Celery Stalks, chopped2-3 C Broccoli, chopped
Combine all ingredients.
Dressing: Sugar, Salt, Paprika, Onion Powder (or Garlic Powder), Black Pepper; Add 1/3 C Apple Cider Vinegar and ½ C Olive Oil and stir. Pour over salad and toss. Top with pine nuts or slivered almonds and serve.
Seafood Salad
Ingredients:2 Celery Stalks, minced4 T Mayonnaise¼ C Red Onion, finely chopped2 T Lemon juiceFresh BasilThymeRed Pepper, chopped (just enough to add color)Sea SaltPepper½ lb. Shrimp, chopped½ lb. Lump Crab Meat4 Lobster Claws, chopped
Directions:Mix all ingredients, adding seafood last.For a Sandwich: Partially hollow out a sandwich roll, top with tomato, salad greens and seafood salad.For a Salad: Top salad greens with seafood mixture and garnish with lemons.For a Lettuce Wrap: (Boston Bib lettuce works well) spread lettuce leaf and slice the back end of the “spine” so it will roll. Place seafood mixture in middle of lettuce leaf and roll like an egg roll. Garnish with tomato.
Green Bean Salad
1 lb. Green Beans, streamed with 1 ½ T water for 3 minutes in microwave. Let rest 2 minutes and cut. Add 8 cherry tomatoes, cut in half and drizzle with 2-3T Olive Oil. Add chopped basil, minced red onion, salt and pepper. Add 2T While Balsamic Vinegar and stir. Plate and serve.
Lobster Salad with Citrus Vinaigrette
Dressing:1 t Dijon Mustard1 T Orange Juice2 T Olive OilSplash of VinegarSaltPepper
Salad:Mix together: ½ Large Tomato, chopped, Mixed Salad Greens, ¼ C Vidalia Onion, rough chopped, ¼ Avocado, diced. Drizzle with dressing and toss. Place in serving bowl and top with 2 Lobster tails and claws, chopped.
White Bean Salad
Ingredients:Mix together: 2 Cans Cannellini Beans drained, Salad Greens, 1 Tomato, chopped, Basil, Olive Oil, Salt and Pepper (optional: Tabasco or jalapeño pepper)Toss and plate to serve.
Pastrami with Cole Slaw
Ingredients:
- 3 Slices Bacon
- 1 lb. Chopped Pastrami
- ¼ Red Pepper, chopped
- ¼ Green Pepper, chopped
- 2 Slices Onion, chopped
- 1 Clove Garlic, minced
- 1 t Oregano
- 2 Dashes Cayenne Pepper
- Large Sandwich Rolls
Directions:
Render bacon and add pastrami. Stir. Add peppers, onion and garlic. Saute, stirring occasionally. Add oregano, cayenne pepper and stir. Remove from heat. Season with salt and pepper if needed.
Cole Slaw:
- Mix All Together:
- 1 Package Shredded Cabbage with Carrots
- ¼ Green Pepper, chopped
- 1 Slice Onion, chopped
- Red Pepper for color
- ½ C Mayonnaise
- 1 T Sweet Pickle Juice
- Dash of Tabasco
- ¼ C Balsamic Vinegar
- Salt & Pepper
Serve:
On a cookie sheet, place rolls and broil until lightly toasted. Remove from oven and top rolls with pastrami mixture. Top with a slice of provolone cheese if desired. Return to broiler and toast again until cheese is melted. Top with cole slaw, skewer, and serve with chips.
Shrimp Po Boy with Crawfish
Ingredients:
- Corn Oil
- Shrimp (6-8 large shrimp per sandwich)
- Blackening Seasoning
- Cornmeal & Flour Mixture
- French Baguette
- Mayonnaise
- Lettuce
- Tomato
Directions:
Heat oil in pan. Toss shrimp with blackening seasoning then coat with cornmeal and flour mixture. Place in fry pan until brown and crisp on both sides.
Split baguette and coat with mayonnaise. Place shrimp into bread and top with lettuce and crawfish. Garnish with tomato and serve with chips.
Grilled Tuna Nicoise
- 1 Tuna Steak, marinated in oil, garlic, black peppercorns and a bay leaf
- Ciabatta Bread
- 2 Slices Tomato
- Steamed Green Beans
Grill tuna until it flakes.
Nicoise Spread:
- 1 Anchovie, minced
- Pitted Kalamatta Olives, minced
- Garlic, minced
- Add 1 T Olive Oil and stir. Add Basil, 1 T Mayonnaise and stir. Spread on bottom of bread. Add tomato, green beans, and tuna. Skewer and serve with chips.
Veggie Sandwich with Goat Cheese Spread
Ingredients:
1 Slice Onion
2 Slices Zucchini
2 Slices Egg Plant
½ Roasted Bell Pepper
Tapenade
Mint
Directions:
- Roast vegetables on the grill.
- Goat Cheese Spread: Goat Cheese, Basil, Sour Cream
- Coat bottom of roll with goat cheese spread. Add roasted vegetables and top with tapenade and mint. Skewer and serve with chips.