Chimichurri Provolone Toasts, Cold Peach and Mango Soup - random recipes from a private class at work!

A private class at the Gray Goose Cookery!

Made these for a private class of 13 women a week or so ago.  All are excellent, but the Chimichurri Provolone Toasts and the cold Mango Peach soup were the stand outs!

Dan’s Killer Guacamole

·         3 avocados - peeled, pitted, and mashed

·         1 lime, juiced

·         1 tbs zest from lime

·         1 tsp kosher salt

·         1/2 cup minced shallot

·         3 tablespoons chopped fresh cilantro

·         2 roma (plum) tomatoes, diced fine

·         1 teaspoon minced garlic

·         1 pinch ground cayenne pepper (optional)

Directions

1.       In a medium bowl, mash together the avocados, lime juice and zest, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Porcini, Scallion and Parmesan Risotto (serves 3 dinner portions)

Ingredients:

Ø  ¾ cup risotto rice

Ø  1 small shallot, diced

Ø  2 small cloves fresh garlic, diced

Ø  3 tbs butter

Ø  5 cups (or so, as needed) chicken broth

Ø  1 small bunch Scallions sliced thin

Ø  1 pkg Porcini Mushrooms, sliced

Ø  ¾ cup Fresh Shredded Parmesan Cheese

Directions:

1. Risotto:  In a 3 qt sauce pan, melt butter, add fresh garlic and shallots. Sauté until translucent, about 4 minutes or so.  Do NOT brown.  ENJOY one of the top ten smells on the planet – shallots and garlic cooking in butter.
2. Slowly add raw rice, stirring constantly, until all butter is absorbed – only a minute or two, again; do NOT brown.
3.  Add about ½ cup broth mixture, stirring with a whisk constantly.  Add Mushrooms at this point.  As liquid is absorbed, SLOWLY ad chix broth about ½ cup stirring untill 75% of the liquid is absorbed before adding more.  Stir CONSTANTLY – that is the trick to this rice.  Keep adding broth mixture a little at a time.  After about 20 min, taste small samples – should be al dente – NOT crunchy!  Finished rice will be VERY creamy. 

Add Scallions, and Parmesan cheese – stir until melted and serve

Cold Peach and Mango Soup Shooters (Serves 12)

Ingredients:

2 Limes

1 Ripe Yellow Peach, pitted and cut into chunks

1 Ripe Mango, peeled, pitted and cut into chunks

¾ cup Buttermilk

½ cup Orange Juice

½ tsp Kosher Salt

Pinch Cayenne Pepper ( to taste)

12 Fresh Cilantro Leaves

Instructions:

1)      Zest the limes, set zest aside.  Juice the limes to yield 3 tbs juice.

2)      In a blender/food processor, combine, the lime juice, peach, mango, buttermilk, orange juice salt and cayenne and process until very smooth.

3)      Transfer the soup to a container, and chill for at least 2 hours.

4)      Serve chilled with cilantro leaf and some lime zest.

Dans Crab Cakes with Remoulade Sauce: (Serves 6 dinner portions)

In a large stainless bowl:

·          

·         1lb fresh crab meat ( I use claw - it's fine, and it's not worth spending 10 bucks more for lump - really doesn't make that much of a difference)

·         4 cloves garlic minced

·         1 shallot minced

·         3/4 cup frozen tri color pepper strips, minced when frozen

·         2 tbs butter

·         (combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat)

·         1/4 cup mayo

·         1 egg, beaten in a cup

·         2 tsp dill

·         3/4 cup parm cheese

·         3/4 cup bread crumbs

·         3 tbs old bay seasoning

·         1/2 tsp fresh ground black pepper

·         1/4 tsp ( to taste ) cayenne

·         3/4 tsp garlic powder

·         3/4 tsp celery salt

·         1 cup panko bread crumbs

Mix mixture in bowl until will mixed.  Let stand for an hour or so to let flavors blend.  When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering.  While heating, form cakes into 3inch wide, by about 3/4 inch high patties.  Put panko crumbs on a plate, and coat each patty with the panko crumbs.  Fry for about 3 minutes per side, or until golden brown and crispy.  I often mix black pepper, garlic powder and parmesan cheese in with the crumbs.  Serve hot with Remoulade or Tartar sauce.  Serves 4.

Dan's Remoulade Sauce:

In a medium mixing bowl, combine:

·         3/4 cup mayo

·         2 tbs dijon mustard

·         1 tsp paprika

·         2 tsp horse radish

·         2 tbs chopped bread and butter pickles

·         1.5 tsp tobasco

·         1 tsp garlic powder

·         1.5 tbs capers, minced

·         2 shakes Worcestershire

·         2 tbs lemon juice

Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.

Five Spice Cold Crab Salad Cocktails (serves 4)

Ingredients:

·         ½ Cup Mayo

·         2 tsp Lemon Juice (to taste)

·         ½ tsp Chinese 5 Spice Powder

·         12 oz Cooked Crab Meat

·         ¼ Cup Rough Chopped Flat Leaf Parsley, some leaves for garnish

·         2 Tbs minced Shallot

Directions:

·         In a small bowl, combine mayo, lemon juice and 5 spice powder.  Set aside

·         In medium bowl, combine the crab chopped parsley and shallot.  Add about 2 tbs of mayo mixture and combine.  Season with more lemon juice if needed.

Serve in decorative glasses.

Chimichurri Provolone Toasts  ( serves about 6)

Ingredients:

¼ Cup EVOO

2 tbs red wine vinegar

15 sprigs fresh flat leaf parsely

3 sprigs fresh oregano….. or ½ tsp dried

3 cloves garlic

½ chipotle pepper from can in adobo sauce

½ tsp kosher salt

¼ tsp fresh ground pepper

Baguette

1 cup shredded Provolone cheese

Instructions:

In a food processor, combine evoo, vinegar, parsley, oregano, garlic, chipotle pepper, salt and pepper and process to form a pest-like sauce.  Set aside.

Preheat the oven to 400 degrees.

Slice baguette into ¼ inch slices on a bias and bake until just starting to brown, about 10 minutes, turning half way through.  Remove from oven, sprinkle evenly with cheese, and bake until cheese is warm and melted – about 3 minutes.

Add dollop of chimichuri and serve warm.

Pan Seared Sea Scallops with Pineapple Coconut Mango Tequila Sauce Reduction

Finished Dish

Pan Seared Sea Scallops with Pineapple Coconut Mango Tequila Sauce Reduction

Awesome Sauce

This is a super simple dish – takes about 5 minutes to make, and tastes AMAZING.  Pick up a bottle of Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce – a truly tasty elixir that is as good on scallops as it is on pulled pork….(I served that at my son’s rehearsal dinner… awesome!)  Yum.  After the scallops are done, simply add about 1/2 cup of the sauce, and let thicken – it only takes a minute or two.  Pour over the scallops, and enjoy!  I served it over risotto, which made a creamy, tasty base, and some spinach on the side.  You could mix it all together on your plate and have some fun!

Ingredients:

1 lb fresh sea scallops

½ cup Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce

Salt and Pepper Scallops

Pinch fresh kosher salt, and fresh ground black pepper

Coat Scallops, reduce and serve

1 tbs light olive oil

Procedure:

Lightly salt and pepper the scallops.  Heat oil in medium fry pan, over med high heat.  Place scallops around the pan, and sear until brown, only about 2 or 3 minutes.  Turn each with tongs.  After about 2 minutes.  Add sauce, and stir as it reduces, coating the scallops – about 1 or 2 minutes only. 

Serve over rice or risotto.

A new tack - restaurant reviews!

The Carrot Tree, Yorktown, Va

Ok, thought I would add a new wrinkle to the blog - reviews of restaurants Lynne and I have been to.  We have been down in Virginia Beach for the last day or two on business, and decided to head up to Williamsburg.  After a couple of hours of dragging our poor Cocker Spaniel around, we decided to head down the Colonial Parkway to Yorktown... always a favorite drive.  It was about 2 in the afternoon, and we were starving, so we accessed the miracle of "smart" phones, to find a sandwich shop -  since we were pretty sure we wouldn't be able to eat anywhere with the dog.  Came up with the Carrot Tree, on Main Street for what looked like some pretty good sandwiches... and some great reviews.

Yorktown is a pretty sparse place... Main Street is about 8 buildings, spaced out... but it is very cool - very authentic Colonial.  We found the Carrot Tree at the end of a closed off street ( to motor traffic ), so we parked, and walked over there.  Leaving Lynne and Gibson outside, I went in and asked if we could get something to go, since we had the dog.  The manager/owner? told us we were more than welcome to eat in the garden with the pooch, so around we went to the garden.  We sat at a lovely table under an overhang of the house, and had a TOTALLY amazing meal!

We both decided on the "Tidewater", a crab cake on a roll with a twist - some smoked Virginia ham in the cake... yes, ham in a crab cake..... hmmmmmm.  Ok, I was intrigued.  The ham is actually ground up really fine, and in the coating of the cake ( only about an 1/8 of a tsp), not actually IN it, but OH what a cool taste - smokey and salty - totally complimentary to a really well made lump crab cake.... served with Cole Slaw
 ( ok, pre made ) and a fantastic dill based creamy red tater salad (clearly home made).  I RARELY say I like someone else's crab cakes as much as mine, but this was a keeper - one of the best I have ever had!

Carrot Cake

We should have taken pics, but didn't decide to write about it till after we devoured them....

For desert, we decided to split their signature Carrot Cake...( of course ) and it was AMAZING!  Carrot cake is usually on my B list of deserts, but this one was unbelievable.  The icing was superb, the cake was moist and the flavors were amazing.. I could eat this 3 meals a day for the rest of my life.


If you are EVER in Williamsburg VA, or even close, make a point of hitting the Carrot Tree for lunch... it will be TOTALLY worth it!

Poached Cod Italiano

Poached Cod Italiano

Made this tonight from stuff I had laying around the kitchen.  Totally simple, and came out amazingly great!  I love Cod, because you can do almost anything to it, and it tastes great!

Poached Cod Italiano

¾ lb cod

½ cup diced canned tomatoes

¼ cup roasted red peppers
1/2 cup loose baby spinach

½ tsp garlic powder

Fresh ground pepper to taste

Pinch Kosher salt

¼ - ½ cup sliced mushrooms

¼ cup white wine

Raw Ingredients in Foil

1 tsp lemon juice

¾ tsp dried basil

¼ tsp dried oregano

Pinch red pepper flakes

1 tbs fresh ground parmesan cheese, plus 1 tbs for garnish

                       

Instructions:

Take two long sheets of foil, and place fish in middle.  Tuck sides up to form “bowl”.  Add rest of ingredients, pooling liquids in middle.  Fold up sides, and tuck under , alternating layers until you have a sealed pouch.  Place on hot grill for about 20 – 25 minutes until steamed through.

Wrapped in foil

Finished ingredients

Serve with whole wheat pasta, extra virgin olive oil, garlic, and fresh parmesan cheese over both pasta and fish….