Seafood Fettuccine Alfredo

Seafood Fettuccine is always a top seller in our restaurants.  Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.Serves 4-6
16 ea    Prawns (31-35 count)    8 oz.    Bay scallops    1 cup    Flour all purpose    12 oz.    Fish (choice of salmon, cod, halibut) cut into 1″ pieces    8 oz.    Clams    6 oz.    Mussels    3 oz.    White wine (optional)    4 Tbsp.    Olive oil    ┬╝ tsp.    Kosher salt    ┬╜ tsp.    Pepper    1 lb    Fettuccine dry then cooked al dente    ┬╜ cup    Parmesan – shredded    4 Tbsp.    Red bell pepper diced    2 Tbsp.     Fresh parsley chopped    4 cups    Alfredo sauce recipe follows
Heat oil in a large sauce or saut├й pan on medium high heat until hot.  Season prawns, scallops and fish with salt and pepper then dredge in flour.  Add to the pan and cook until about half way done.  Add clams and mussels and continue cooking until they open up.Remove clams and mussels from pan and deglaze pan with white wine.  Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta.  Transfer to a serving dish and top with clams and mussels, then garnish with parmesan, diced peppers and parsley.Note: Do not use any clams or mussels that are already open before cooking or won’t open when cooked.Alfredo sauceYields 4 cup
6 cups    Heavy whipping cream    ┬╝ lb    Butter    2 Tbsp.    Garlic chopped    1┬╜ tsp.    Kosher salt    1 tsp.    White pepper    3 Tbsp.    White wine (optional)    1 cup    Parmesan cheese – shredded
In a sauce pot over medium heat, cook the garlic and butter until soft.  Add the heavy cream, wine, salt and pepper and reduce until a thin sauce consistency is achieved. Remove from heat and stir in the parmesan cheese.Note: Whipping cream bubbles over very easily. Keep an eye on it. If it begins to boil over, reduce the heat.

Edith’s Cake That Thrilled the French

Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer.  What impressed them most?  Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.They were stunned.  Happily so, it seems.  The chef for the president of France said, “Cooking has evolved so much.  Nobody presents the true product as it is, and all of a sudden we were presented that.”But the desserts impressed them most.  Especially one they couldn’t name.  One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling.  Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe.  His request was refused.  The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well.  Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.  Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that.  Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie.  (So far as I know, Edith didn’t actually feed any to a French chef.)I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.”  Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER.  And in my view the humblest frosting made with butter is better than the fanciest frosting made without.  I’m not implying that Edith’s frosting is humble.  It isn’t.  It’s purely wonderful, as is her cake.Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.EDITH’S APPLESAUCE CAKECream together 1/2 cup room temperature butter or shortening and 1 cup sugar.  Add 1 egg and beat together.  Mix in 1-1/2 cups applesauce.Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves.  Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.Lightly oil a 9″ x 12″ pan and dust with flour.  Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched.  Frost with chocolate frosting when cool.Chocolate Frosting:  Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk.  Bring to a boil, stirring constantly, and cook 1 minute.  Cool and beat until the frosting has a satin finish.

What’s the Thick on Roux? Thickening Soups and Sauces

Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the ever popular, roux (roo). But what is a roux and how does it work?Roux is a cooked mixture of equal parts by weight of fat and flour. If you mix a starch with water, such as cornstarch it is called a slurryHow does it work?Starches thicken by absorbing water and swelling to many times their original size. This process is called gelatinization. In order for the starch to function at its maximum, each granule of starch must be separated before heating in order to avoid lumps. If granules are not separated the starch on the outside of a lump quickly gelatinizes into a coating that prevents the liquid from reach the rest of the starch inside. This is accomplished in two ways.1.    By mixing the starch with cold water This is used with starches such as arrowroot and cornstarch. This method is not recommended for flour because it lacks flavor and has an undesirable texture.2.    By mixing the starch with fat This is the principle of the roux. A roux must be cooked for a short period of time so the finished sauce or soup does not have the starchy taste of flour. If cooked for just a short period of time, it is called a blond roux. If cooked longer until it takes on a light brown color, it is called a brown roux. The most preferred roux in cooking is made by mixing melted butter and flour. Many cooks clarify the butter first because the liquid in whole butter tends to gelatinize some of the starch and make the roux hard to work with. A roux made with butter gives a nice rich flavor to sauces and is easy to work with.Margarine and oils can be used to make a roux as well, but because of there lack of flavor they are very seldom the top choice.Fat drippings from animals such as chicken and beef can make superior sauces. Animal fats enhance the flavor of sauce, but again must be clarified to eliminate any liquid that might cause lumping. Mixing it all togetherA roux can be added to the liquid or the liquid may be added to the roux. The general rules are: The liquid can be hot or cool, but not cold. A very cold liquid will solidify the fat in the roux. The roux in the same way can be warm or cold, but not hot. A hot roux could cause spattering and possibly lumps.  For medium sauces and soups I use 8 ounces butter and 8 ounces flour per gallon of liquid. For home it comes out to about 1 tablespoon each per cup of liquid. Use less or more depending on how thick you like your sauce. By follow these simple steps you’ll have lump free soups and sauces for the rest of your life.

Crab Stuffed Salmon with Lobster Sauce

I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.Serves 66 cuts    Salmon (5-6oz fillet cut) Crab stuffingLobster sauceCut a pocket in the side of the salmon large enough for the crab stuffing.  Gently place the crab stuffing in the pocket evenly.Place salmon in a baking pan and bake salmon at 350┬░ F for approx. 15 minutes or until the internal temperature is 140┬░ F. Place on  plates or serving tray. Ladle lobster sauce over the top.Crab Stuffing
4 oz.    Dungeness crab    3 Tbsp    Butter    ┬╝ c.    Onion    ┬╝ c.    Bell pepper    1 ea.    Egg    1 tsp.    Dijon mustard    dash    Worcestershire    pinch    Pepper    pinch    Salt    ┬╜ c.    Bread crumbs
Saut├й peppers and onions over medium high heat in the butter until tender. Then  coolWhip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and saut├й vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.Lobster Sauce
2 Tbsp.    Butter    1/3 c.    Onion, yellow – minced    1/2 c.    Clam juice    2 tsp.    Lobster base (you can find this in gourmet or specialty stores in the soup section)    3 c.    Heavy cream    1/4 tsp.    White pepper
Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.

Rib-Eye Steak with Mushrooms and Bleu Cheese

This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family. Serves 2
2 ea.    Rib-eye steaks (each about 1 inch thick)    ВЅ tsp.    Kosher salt    ВЅ tsp.    Pepper    1 Tbsp.     Olive oil    3 Tbsp.     Unsalted butter    1 ea     Onion – thinly sliced    1/2 lb     Mushrooms – thickly sliced    2 Tbsp.    Garlic – chopped    3/4 cup     Beef broth    1/4 cup     Brandy    1/4 tsp.     Fresh rosemary – minced    ВЅ cup    Bleu cheese – crumbled
Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper.Heat a sautГ© pan over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates and place in a warm oven.Add butter and onion to sautГ© pan then sautГ© until translucent, about 3 minutes. Add mushrooms and garlic; sautГ© until mushrooms are just tender, about 4 minutesAdd broth, brandy and rosemary and bring to a boil, scraping up browned bits. Reduce until liquid by 2/3, about 5 minutes. Add cheese; stir just until cheese melts, but still has bits of bleu cheese visible, about 1 minute.  Take the steak out of the oven and transfer it to a plate. Top with mushroom sauce.

Easy, Tasty Chicken Wing Recipes

You can serve chicken wings hot or cold, for a meal, or for snacks.  They’re great as appetizers at parties, or when you’re just looking for a tasty midnight snack.  Try these four easy recipes:
Baked Chicken Wings

1/2 c. margarine, melted
1 t. dijon mustard
3 c. multi-grain flaked cereal
16-18 chicken wings, broken into two pieces
1/2 c. grated Parmesan cheese
4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.
Hot Chicken Wings

12-15 chicken wings
1/2 c. (1 stick) butter or margarine, melted
1/4 c. Red Hot Durkee’s Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.
Sweet and Sour Chicken Wings

3 lbs. chicken wings
Accent seasoning
Oil
1 c. water
Cornstarch
Garlic powder
Beaten egg

Sauce:

3/4 c. sugar
3 or 4 tbsp. catsup
Dash of salt
1/2 c. white vinegar
1 tsp. soy sauce
1/4 c. chicken stock
1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9×13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.
Teriyaki Chicken Wings

12-15 chicken wings
1/3 c. water
1/4 tsp. pepper
1/3 c. soy sauce
1/4 c. brown sugar
2 green onions (diced)
1/3 c. cooking sherry (optional)
1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

Meal Planning Help: Meal One

It’s nice when I find a meal where the foods compliment each other because it simplifies my life by knowing what to serve with what. Of course I don’t have to stick to any one meal plan; I can mix and match the main dishes and sides, but a lot of the time I’m in a hurry and don’t have a lot of time to think about it. I already have quite a few meals like this up my sleeve, but when I find a NEW one to add to my collection I get happy because it adds a little more variety to our meal choices. I’d like to share some of my new and old meal plans with you in hopes of helping you with the question `what do I make for dinner’. Here’s a meal that we have tried lately where the foods complimented each other really well. The food items aren’t necessarily new for us, but the flavors are and that makes a big difference.
The Meal:
Honey Barbecue Meatloaf Ranch Mashed Potatoes Your choice of vegetable (I just heat up a can of green beans or corn) Apple Cinnamon Muffins with Honey Cinnamon Butter
Make Ahead Tips: You can make the Honey Cinnamon Butter ahead of time and refrigerate until serving. You can also prepare the meat loaf and refrigerate it before baking.
The Recipes: Honey Barbecue Meat Loaf I’m not usually a meat loaf eater but I love this one and the family does too.
1 envelope dry onion soup mix
1 egg
1/2 cup oats — quick cooking
1/3 cup barbecue sauce — honey flavored
1/4 cup chopped onion
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard — prepared
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound ground beef
ketchup
In a large bowl, stir together soup mix, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350* for 1 hour. Top with ketchup. Bake 5-10 minutes longer or until meat is no longer pink and a meat thermometer reads 160*. Let stand 10 minutes before serving.
Ranch Mashed Potatoes Make mashed potatoes as you usually do but omit the butter and add ranch dressing and cream cheese to taste along with less milk than usual. Top with grated cheddar cheese.
Apple Cinnamon Muffins My kids love these (so do I) and there’s never any leftovers because of this. We also make them for breakfast. Be sure to try them with `Honey Cinnamon Butter’ (recipe follows).
1 1/2 cups all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
3 tablespoons vegetable oil
3 tablespoons applesauce
1 medium tart apple — peeled & grated
topping:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine — cold
1/2-cup oatmeal — old fashioned
In a bowl, combine the first six ingredients. Add the egg, milk, oil and applesauce and stir until just moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. Cut in butter until crumbly. Stir in oats. Sprinkle over muffins. Bake at 400* for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with Honey Cinnamon Butter (recipe follows). Yield: 1 dozen.
Honey Cinnamon Butter
1 cup butter or margarine, softened
1/2 cup honey
1 teaspoon ground cinnamon
Combine all ingredients in a small mixing bowl; beat until smooth. Serve with muffins, toast, bagels, French toast or pancakes. Refrigerate any leftovers. Yield: 1 1/3 cups. In the meantime, keep your eyes open for Meal Two.