Category: Recipes

Posted on » by Dana & Nancy » Theme:

Marinated Zucchini in the Style of Naples: Zucchine Marinate

Recipe courtesy of Foodnetworktv.com
Mario Batali – Molto Mario

I used a mixture of zucchini and yellow squash.

Ingredients:
1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves

Directions:
Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.

Posted on » by Dana & Nancy » Theme:

Smoked Salmon and King Crab Roulade

Recipe courtesy Fairmont Southampton Princess Hotel, Southampton, Bermuda
foodnetwork.com

Ingredients:
1/4 pound king crab meat
1/4 cup diced mixed red green and yellow bell pepper
1 tablespoon finely diced Bermuda onion
1 teaspoon chopped fresh cilantro
1 teaspoon lemon juice
1/4 cup mayonnaise
1 teaspoon chili powder
Salt and pepper
10 slices smoked salmon
1 ounce cream cheese, softened
Dilled Yogurt Sauce, recipe follows
Caper Tomato Relish, recipe follows

Directions:
Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.

Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.

Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.

Dilled Yogurt Sauce:
8 ounces plain yogurt
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
2 tablespoons finely chopped peeled and seeded cucumber
1/3 cup sour cream
Salt and pepper

Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.

Caper Tomato Relish:
1 tomato, peeled, seeded and chopped in small dice
2 tablespoons chopped capers
1 teaspoon chopped parsley
1 teaspoon white wine vinegar
1 tablespoon chopped Bermuda onion
Salt and pepper

In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.

Posted on » by Dana & Nancy » Theme:

Natchitoches Meat Pies

Emeril Lagasse, 2005
Emeril Live, courtesy of foodnetwork.com

Ingredients:
Vegetable oil, for frying
1 teaspoon vegetable oil
1 pound ground round beef
1/2 pound ground pork
1 cup chopped onion
1/4 cup chopped green onions
1/2 cup chopped green peppers
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon Essence, recipe follows
1/4 teaspoon cayenne
2 tablespoons chopped garlic
1 tablespoon all-purpose flour plus 3 cups
1 cup beef stock
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons vegetable shortening
1 egg
3/4 cup milk

Directions:
Pour oil into a large stockpot or fryer to a depth of 4 to 5 inches. Preheat oil to 370 degrees F.

Heat a large saute pan, over medium-high heat and add 1 teaspoon of vegetable oil. When the oil is hot, add the beef and pork and cook, stirring, for 5 minutes or until there is no pink left in the meat. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 8 minutes. Add the garlic and cook 2 minutes longer. In a small bowl stir 1 tablespoon of flour into the beef stock until it dissolves, making a slurry. Add the slurry to the meat mixture. Bring mixture to a simmer, stirring until the mixture thickens slightly. Remove from the heat and cool completely.

In a mixing bowl, sift the remaining 3 cups flour, salt and baking powder together. Using a fork or a pastry blender, cut the shortening into flour mixture, until it resembles a coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick but workable dough.

Form the dough into a ball and cut into 24 equal pieces. Dusting each piece with a little flour, roll each piece into a 2 to 3-inch round. Place 2 tablespoonfuls of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork.

Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season lightly with Essence. Serve immediately.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.