Category: Side Dish

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 Ashley » Theme:

Blue Cheese and Bacon Twice-Baked Potatoes

Blue Cheese and Bacon Twice-Baked Potatoes
Cooking Light November 2005

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Yield: 8 servings (serving size: 1 stuffed shell)

5 (12-ounce) baking potatoes
1 1/2 cups low-fat buttermilk
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Preheat oven to 375°.

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Nutritional Information:
Calories: 264 (25% from fat)
Fat: 7.4g (sat 3.8g,mono 2.7g,poly 0.4g)
Protein: 8.5g
Carbohydrate: 41.7g
Fiber: 3.8g
Cholesterol: 20mg
Iron: 2.3mg
Sodium: 658mg
Calcium: 117mg

Posted on » by Dino » Theme:

Rajas con Crema (Poblano Strips with Onions and Cream)

Recipe from Gourmet – July 1997

Yield: Makes 32 Tacos

Notes

After reading the instructions for the Horchata, I felt that it was too easy for my only dish. Not wanting to feel like a slacker, I searched for popular Mexican side dishes and this dish was a popular result. I followed the advice of a reviewer and sought out Mexican crema, a more traditional ingredient, in favor of the suggested crème fraîche or heavy cream. The Mexican grocery store across the street carried a product from Nestlé called Media Crema Table Cream. As the reviewer stated, the stuff didn’t look so appetizing but it certainly added depth to this simple side dish.

I also thought it would be perfect to use a well-seasoned cast iron skillet which always seems to work wonders when onions and peppers are involved. Oh, and lots of salt. It’s not mentioned in the recipe, but I used quite a bit to season this up a bit before serving.

Ingredients

  • 2 pounds fresh poblano chilies (about 8)
  • 1 medium white onion (about 8 ounces)
  • 3 tablespoons vegetable oil
  • ⅓ cup crème fraîche or heavy cream

Directions

  1. Roast and peel chilies.
  2. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips.
  3. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
  4. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes.
  5. Add chilies and salt to taste and cook, stirring, 5 minutes.
  6. Add créme fraîche or cream and cook, stirring, 2 minutes.

Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.