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POULET VERDE
-By December 2011 Member of the Month Tony Sumpter

Servings 4

Ingredients:

Game hen  (fabricated into frenched breasts and frenched hind quarters) 1 each

Tomatillos 3 each

Pumpkinseeds, shelled 2 T

Yellow onion, chopped 2Tb

Cilantro, chopped 1 T

Parsley, chopped 1 T

Epezote, chopped 1T

Chicken stock. 1.5 cups

Serrano pepper (optional) ½ tsp

Kosher salt TT

Fresh cracked pepper TT

Procedure:

1. Half, season and oil tomatilos roast in the oven @ 350° F until  soft.
2. Toast pumpkin seeds on low heat till aromatic.  
3. Place ½ stock and all ingredients except chicken in blender till smooth.
4. Return to heat and let simmer for 5-10 minutes on low heat.
5. During this time season and sear game hen skin side down till nice coloring.
6. Turn over and place pan in oven at 350* F till internally 165*Fv , 15-20 minutes.  
7. Return sauce to blender and add remainder of stock and then blend till smooth.
8. Return to pan and bring to temperature.
9. Remove chicken deglaze pan with stock reduce.
10. Pour over game hen and garnish with pumpkin seeds crushed.
11. Serve with wild rice pilaf, roasted chayote squash, carrot and corn medley, and garnish with fried plantain chips.
12. Notes: When using chayote squash remember to peel tough outer layer, roast tomatoes and pumpkin seeds on slow even heat as not to burn.
13. (Inspired by Rick Bayless)

 

PUMPKIN SOUP
-By November 2011 Member of the Month Michael Baldwin

Serving Size: 16
Preparation Time: 1:00

INGREDIENTS:

4 ounces butter

2 pounds yellow onion -- small dice

1/2 pound leek white only -- small dice

3 1/2 quarts chicken stock

1 quart whipping cream

1/4 teaspoon nutmeg

1/8 teaspoon ground thyme

1/8 teaspoon Juniper berries (toasted and Ground)

tt kosher salt

tt white pepper

1 ounce pumpkin seeds -- roasted and salted

3 ounces butter 

3 ounces flour

3 pounds pumpkin meat ( 1 inch dice and roasted)

16 each Rusks (seasoned with Sage)

DIRECTIONS:

1. Roast pumpkin with salt and pepper till soft
2. Heat butter in medium brazier sautÈ leeks & onion and spices 
3. Stir in pumpkin cook for 5 minutes, add stock cook until pumpkin is completely soft.
4. Puree soup, season with salt & pepper
5. Add cream cook ten minutes then puree
6. Taste & adjust seasoning if needed
7. Garnish with ground pumpkin seeds

Serving ideas:

Serve in a fresh pumpkin hollowed out and warmed in the oven at 200 degree F.

Equipment:

medium brazier, whisk, heat resistant spatula, stick mixer

 

 

CREAMED CORN
-By October 2011 Member of the Month Steven Schrader

INGREDIENTS:

20 oz. Frozen Kernel Corn

½ pint Whipping Cream

½ pint Homogenized Milk

1 tsp. Salt

6 tsp. Sugar

Pinch White or Cayenne Pepper

2 Tbsp. Melted Buer

2 Tbsp. Flour

METHOD:

Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat.

Put finished creamed corn in a heat proof casserole, sprinkle with Parmesan cheese and place under broiler till evenly browned.

 

Marinated and Grilled Scallops with Cilantro Aoili
-By September 2011 Member of the Month Denise Farkas

Marinade for Scallops Ingredients

Soy sauce, low sodium works best here
Orange juice
Chopped garlic
Fresh chopped ginger
Black pepper 
Crushed red chilies

Cilantro Aioli Ingredients

1 bunch Cilantro, chopped
1 Tablespoon roasted and chopped Anahiem peppers
4 Garlic cloves crushed
Pinch of cayenne
1/4 cup lime juice
2 Tablespoons rice wine vinegar
1 egg (use pasteurized eggs as aioli is not cooked)
2 egg yolks (use pasteurized eggs as aioli is not cooked)
1 cup Olive Oil
3/4 cup Safflower Oil (vegetable oil or canola oil works too)
Salt and white pepper
Pomegranate seeds and additional Cilantro for garnish 

Procedure

Stir ingredients together and marinate scallops for at least 45 minutes. *To make aioli place cilantro, garlic, cayenne, peppers, lime juice and vinegar in cuisanart or blender and mix together. Add egg and yolks and continue blending until mixture lightens in color a little. With the machine running slowly drizzle in olive oil and safflower oil in a very slow stream until mixture has emulsified and is the desired consistency. Season with a little salt and white pepper. Grill scallops on Medium Heat for approximately 4 minutes on each side. Arrange scallops on plate and top each one with a little dollop of aioli or put sauce in a small ramekin on the side. Garnish with additional cilantro leaves and pomegranate seeds. Some grilled asparagus or roasted veggies would be nice with this and a side dish using quinoa or couscous would make a good accompaniment. 

*Chill cuisanart bowl and attachments until ready to use. 

 

Chicken Sauté with Shallot, Garlic and Thyme
-By August 2011 Member of the Month Jeffrey Duncan

Serves 6

Method: Sautéing

Ingredients

Chicken thighs (deboned) - 6

Salt and pepper - TT

Flour - enough to dredge the chicken

Butter - 1 fl. oz

Shallot (minced) - 1 oz

Garlic (chopped) - 4 cloves

Dry White Wine - 4 fl. oz

Chicken Stock - 4 fl. oz

Fresh Thyme (de-stemmed) - ½ Tbsp. 

Procedure

1. Remove any excess fat from thighs. Leave skin on.

2. Season the chicken with salt and pepper. Dredge the thighs in flour.

3. Sauté the thighs in the butter and brown them. When they are cooked through remove them from the sauté pan and hold in a warm place.

4. Add shallot and garlic to sauté’ pan and heat them both until they become slightly translucent.

5. Deglaze the pan with wine.

6. Add chicken stock and reduce the sauce. Add fresh thyme just before desired consistency is attained.

7. Serve with Sauce.

I enjoy this dish with sautéed asparagus and herbed risotto.

 

 

Halibut with Orange and Horseradish Crust
-By June 2011 Member of the Month Bruce Bonholzer

Yields: 6 portions

Ingredients                                 

1 1/2 cups - Dry Bread crumbs                  

6 Tbsp - Horseradish, finely grated 

3 Tbsp - Orange zest, finely grated   

4 each - Garlic clove, minced  

6 each - Halibut fillets, 7 oz. trimmed of skin, bones and dark membrane

1 tsp - Salt

1/2 tsp - Ground black pepper   

4 Tbsp - Canola oil

3 tsp - Sesame oil

Cooking Method

 

1. Preheat oven to 375 degrees.
2. Combine crumbs, horseradish, orange zest  and garlic in shallow pan.
3. Season fillets with salt, then press into crumb mixture, coating both sides completely.
4. Heat oils in  oven proof sauté pan. Brown one side of each fillet, one to two fillets at a time for easier handling.
5. Arrange fillets, brown side on top, in sauté pan. Place in oven until fish is firm in the middle. 

 

Spicy Butter  Sauce

1 cup - White wine                    

1 Tbsp - Distilled Vinegar           

2 Tbsp - Shallots, minced fine         

1 Tbsp - Lemon Juice                  

1/4 cup - Heavy Cream             

8 oz. - Butter, chilled, cut small    

Add after straining:

2 Tbsp - Rice vinegar, seasoned     

1 tsp - Sambuli Chili paste  

Cooking Method:

 

1. Bring wine, vinegar, lemon juice and shallots to boil. Reduce by half.
2. Add heavy cream and reduce by half, remove from heat and slowly add butter, taking care not to break sauce.
3. Strain sauce and add chili paste and rice vinegar.

 

 

 

POTATO GNOCCHI IN CHANTERELLE NAGE
-By March 2011 Member of the Month Linda Strong

This is a comforting bowl of rich colorful broth with cheesy pillows of Italian potato Gnocchi and tender golden local Pacific NW Chanterelles; just what you need on a cold, rainy October day.  The orange gremolata is a flavor spike that complements the Gnocchi and the Chanterelles.  It’s a real standout with a glass of good Spanish Sherry.  Enjoy!!

Nage

• 3 slices bacon, cut into lardons
• 1 tbsp butter, unsalted
• 2 tbsp extra virgin olive oil
• 4 oz onion, brunoise
• 1 oz celery, brunoise
• 2 oz carrot, brunoise
• 4 oz bell pepper; colors, brunoise
• 1 tbsp thyme, picked
• 1 tsp rosemary
• 32 oz chicken consommé, hand made, fully flavored

In a 12” sauté pan sauté the bacon lardons until golden brown and crispy; set them aside on paper towels to drain.  Pour out the bacon fat and wipe out the pan; do not wash.

In the hot pan, add the 1 tbsp butter and the 2 tbsp extra virgin olive oil, onion, celery, and bell pepper and sweat until tender crisp.  Add the thyme, rosemary and chicken consommé and simmer for 10 minutes.

Chanterelle Mushrooms

• 8 oz chanterelles, brushed off and torn into pieces
• 1 oz butter
• 1 oz extra virgin olive oil
• ½ tsp salt

In a separate preheated pan add the butter and extra virgin olive oil to melt together; add the chanterelle pieces and sauté until tender adding salt to taste, about 5 to 8 minutes; set aside

Potato Gnocchi – makes about 40 pieces

Gnocchi

• 1 lb whole russet potatoes pierced with toothpick all over
• 2 egg yolks, beaten
• 4.5 to 6 oz (1 to 1 ½ cups) flour
• 2 oz Parmigiano Reggiano finely grated
• ½ tsp salt

To Cook

• 1 gallon water, heated to simmer
• 2 tbsp kosher salt

To Finish

• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil

Bake potatoes at 350-deg F until tender; 35 to 45 minutes.  Remove from the oven and split open to release the heat and steam; let cool until just warm.  Scoop the potato from the skins and pass through a potato ricer into a bowl.  Add 4.5 oz (1 cup) of the flour and the egg yolks along with the Parmigiano Reggiano and salt.  Mix together with a fork or your hands, adding as little additional flour as possible until you have a workable dough; do not over mix or the resulting Gnocchi will be tough.  Cut the dough ball into 4 pieces.

Lightly dust work surface with flour and roll out one segment of the dough into a ¾” cylinder; about 8 to 10 inches long; cut into 1” pieces with bench knife.  Flour a butter paddle and roll the pieces over the paddle to gently imprint grooves; you can also imprint grooves with a fork, but I find the butter paddle a little easier.  While you wait for the water to boil, put the Gnocchi in the refrigerator. The Gnocchi can be frozen at this point for up to a month; then cook from their frozen state; it just takes a minute or two longer.  You’ll have more Gnocchi than required for this recipe.

Heat a sauté pan and add 2 tbsp unsalted butter and 2 tbsp extra virgin olive oil and hold on very low heat while you cook the Gnocchi.

To cook, heat 1 gallon of water in a large pot to a gentle simmer and add 2 tbsp salt; add the Gnocchi about 10 to 12 pieces at a time and poach until they float to the surface.  Don’t add too many at once, you don’t want the water to cool down.  Remove them with a slotted spoon directly into the sauté pan, gently toss to coat.

Orange Gremolata

• Zest from one large orange
• 1 large clove garlic minced
• 1/8th tsp salt, kosher
• 2 tbsp peppery extra virgin olive oil

Zest the orange into the mixing bowl to capture the oils as you zest.  Mix together with the garlic, salt and olive oil; set aside. 

Assemble the dish

• Flat leaf parsley leaves picked and roughly chopped
• Chives cut into confetti pieces
• Bacon lardons
• Orange Gremolata

In a warm wide rimmed soup bowl place 6 Gnocchi from the sauté pan.  Add 3 or 4 pieces of the torn sautéed Chanterelles.  Ladle in 1 cup Nage.  Top with ½ tsp Orange Gremolata, 1 tsp bacon lardons, a sprinkle of chopped parsley and chives.  Serve hot.

 

APFEL KUCHEN CAKE
-By February 2011 Member of the Month Karl Hutter

Ingredients:

3 oz. unsalted butter (very soft)
3/4 cup sugar (1 cup for sweeter version)
1 large egg
1 1/2 cups cake flour (all-purpose o.k.)
1/4 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon fresh grated nutmeg nut
1/2 cup light cream
3 or 4 peeled and cored apples cut in wedges (can substitute plums, apricots, persimmons)
3/4 cup blueberries (can substitiue currants, cranberries)
4-5 oz. light colored fruit glaze (or make from apricot jam)

Procedure:

1. Preheat oven 350 F
2. Butter 10-inch non stick spring form cake pan
3. In a bowl beat the butter to a fluffy consistency, fold in sugar and egg
4. In separate bowl combine flour, salt, baking powder, nutmeg
5. Add the dry ingredients and cream alternately to the butter mixture, do not overmix
6. Spoon the batter into pan
7. Add the apple wedges 1/4 inch apart on top of batter in circular rows until the dough is covered
8. Sprinkle berries evenly over fruit
9. Bake for 40 to 50 min. (insert skewer,must come out clean)
10. Cool for 10 min. then remove from baking pan and move to cake tray
11. Heat glaze and with a pastry brush coat the top of the fruit
12. As a dessert serve with your favorite sauce

 

VEAL SCALOPPINI WITH MUSHROOM CREAM SAUCE
-By January 2011 Member of the Month Krista Nakamura
                                                                                   
Ingredients:

4 Veal scaloppini, about 2 oz. each, pounded
1 Tbsp butter
½ c. All purpose flour
1 Clove garlic, chopped
5 Cremini mushrooms, sliced
1 Tbsp. Chopped onion
1 c. Fresh baby spinach
½ c. Marsala
1/4-cup Heavy cream
TT Salt
TT Fresh ground pepper

Procedure:

1. Add butter in a large heavy hot skillet until melted
2. Dredge the veal scaloppini with flour (Be sure that the veal is patted dry before dredging) and sauté the scaloppini in the butter for 1 minute on each side.
3. Remove from skillet and keep them aside in a plate.
4. Add the garlic, cremini mushrooms and onion to hot skillet and sauté for 2 minutes
5. Add the spinach and sauté for 1 minute.
6. Deglaze with Marsala and add the cream.
7. Bring to a boil and return the veal scaloppini to the skillet with the sauce.
8. Reduce the sauce slightly and season to taste with salt and freshly ground black pepper.
9. Serve the veal scaloppini with the mushroom and spinach sauce on top.

 

HOMESTYLE MEAT LOAF WITH MUSHROOM GRAVY
-By December 2010 Member of the Month Holli Yu

Makes 12 portions

INGREDIENTS:

• 4 each eggs
• 12oz milk
• 1 cup fine dry breadcrumbs
• 4oz onion, minced
• 1 1/2oz minced garlic
• ½ bunch fresh parsley, chopped
• 2 1/2 teaspoons  salt
• Cracked black pepper, to taste
• 1 teaspoons ground sage
• 3 pounds ground beef
• 4oz tomato ketchup
• 2oz brown sugar
• 2 teaspoons dry mustard

PROCEDURE:

1. In a bow, combine the eggs and milk.
2. Stir in the bread crumbs, onion, garlic, parsley, salt, pepper and      sage.
3. Add the ground beef mixture and mix well.
4. Place meat mixture into loaf pans (if available ).
5. Place in preheated 325 F oven, uncovered for 35-40 minutes or until internal temperature reaches 165 F.
6. Combine ketchup, brown sugar and dry mustard. Mix well.
7. Discard excess fat from loaf pan.
8. Top meat mixture with an even coating of the ketchup mixture.
9. Return to oven for an additional 10 minutes.
10. Allow to set before slicing into portions. Transfer to warmer. Serve hot with mushroom gravy.

MUSHROOM GRAVY SAUCE

INGREDIENTS:

• 1/4 oz butter
• 1/4 oz shallots, minced
• 1/8 oz minced garlic
• 1/8 pound sliced mushroom
• 1 oz red wine
• Salt and white pepper to taste

PROCEDURE:

1. In a saucepan, melt butter, add shallots and garlic. Saute until transparent, about 3-4 minutes.
2. Add mushroom and cook over high heat until tender.
3. Add the wine and reduce until almost dry.
4. Add salt and pepper.
5. Taste. Adjust seasonings if necessary. Transfer to warmer. Serve warm.

GARNISH

Chopped parsley.    

 

NORTH WEST OYSTER STEW
-By November 2010 Member of the Month Walter Bronowitz

Makes 6 portions

Ingredients:

small non-stick sauté pans w/lids
.5 lbs whole butter  - room temp
1.5 T green chilies (Serrano, jalapeno) - minced
2 T garlic - minced
6 T   Shallot - fine chop
6 oz EP leek - brunoise
9 oz Poblano Chili - roasted, peeled, seeded, puree
3 T coriander seed - toasted, ground
5-6 each per person - shucked oysters
to taste - Worcestershire
1 pt thin fish veloute
1 Qt 1C reduced cream
lemon juice
tabasco

PASTA BOWLS

Garnish:
.25c chopped parsley
.5 each red pepper - into curls, one day ahead                                                                                   

Prepartion Method, 1 Portion:

1. to pan ADD>> whole butter
2. place on burner, ADD>> chilies
3. DO NOT BROWN BUTTER            
4. when butter begins to foam, ADD>> garlic, shallot, leek, Poblano puree, coriander
5. toss together, mix well
6. ADD>>  oysters, Worcestershire, Tabasco
7. bring to simmer            
8. ADD>>  fish veloute
9. return to fast simmer
10. reduce and toss
11. ADD>> reduced cream
12. return to low simmer
13. check oyster for doneness
14. adjust seasonings
15. pour into PASTA BOWL arrange oysters            

GARNISH:            
chopped parsley
red pepper curls

 

SALT-CRUSTED BEETS WITH HORSERADISH CREAM
-By October 2010 Member of the Month Chris Plemmons

Ingredients:

• 2 C Coarse Mediterranean Sea Salt
• 5 Tbsp prepared horse radish
• 2 Tbsp Two Snooty Chefs Kansas City Steak spice blend
• 3 large beets

Procedures:

1. Pre-heat oven to 375⁰
2. Combine salt, horseradish and TSC Kansas City Steak spice blend in a large bowl
3. Place 2 Tbsp of salt mixture in 3 mounds in a roasting pan, place a beet on each mound
4. Cover beets with remaining salt
5. Roast 1 ¾ hours
6. Cool – remove salt; peel and slice the beets
7. Serve with  a dollop of horseradish cream

 

MOLE EGGPLANT CROSTINIS
-By October 2010 Member of the Month Chris Plemmons

Ingredients:

• 2 large eggplants
• ¾ C olive oil
• 1 large onion
• ½ C red wine vinegar
• 4 Tbsp Two Snooty Chefs Oaxaca Molé spice blend
• Kosher salt to taste

Procedures:

1. Slice eggplant lengthwise into ½ inch slices
2. Brush with ¼ C olive oil; either roast in oven or grill on barbeque until brown
3. Slice onions horizontally in the same fashion as eggplant – grill on barbeque
4. Cool eggplant and onions
5. Dice vegetables into ½ inch cubes; place in bowl
6. Add the rest of the ingredients; mix to combine
7. Serve on crostinis

 

HUNGARIAN RAGOUT VINAIGRETTE
-By October 2010 Member of the Month Chris Plemmons

Ingredients:

• ½ C white wine vinegar
• 1 Tbsp Dijon mustard
• 1 ½ - 2 Tbsp Two Snooty Chefs Hungarian Ragout spice blend
• 1 ½ tsp kosher salt
• 1 tsp sugar
• 1 C canola oil

Procedures:

1. In bowl or blender place vinegar, mustard, TSC Hungarian Ragout spice blend, salt and sugar
2. Whisk or blend to combine
3. While still whisking or blending add oil in a steady stream; serve over salad greens

 

FORAGE PORAGE
-By September 2010 Member of the Month Kevin Blaylock

Ingredients:

• 2 pounds mixed wild mushrooms, such as Chanterelle, Chicken of the Woods, Porcini, Morels, Lobster, etc…
• 1/2 cup good olive oil
• 1 cup chopped shallots (4 large)
• 4 tablespoons (1/2 stick) unsalted butter
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped garlic (6 cloves)
• 2 tablespoons chopped sage
• 2 tablespoons chopped parsley
• 1 cup Cognac
• 1 cup Reduced Heavy Cream
• 4 Cup Veal Stock
• 1/2 cup cooked barley
• 1 cup cooked potatoes (Small Dice)
• Buerre Manie or Cornstarch Slurry to Thicken

Procedure:

1. Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
2. Heat the olive oil in a large (11 - inch) Dutch oven or saucepan.
3. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent.
4. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often.
5. Stir in the garlic and cook for 2 more minutes.
6. Toss in the parsley and sage and let mushrooms brown to create a fond.
7. Release fond with Cognac and reduce.
8. Add potatoes, barely and veal stock and bring to a simmer for 3-4 minutes.
9. Finish by adding reduced cream and seasoning with salt.
10. Utilize Beurre Manie or Cornstarch Slurry to adjust consistency.

 

KOREAN BBQ BABY BACK RIBS
-By July 2010 Member of the Month Sharlene Greendyk

Korean BBQ Baby Back Ribs

Sauce

Ingredients:

1 cup Soy Sauce
16oz Thai Chili Sauce
2 tea Sirachi Sauce
1/2 tea Minced Fresh Garlic

Procedure:

Combine all sauce ingredients in a medium Sauce Pan and bring to a low simmer until sauce thickens (coats the back of a spoon.  Set aside.

Ribs

Ingredients:

Kosher Salt & Fresh Ground Pepper Blend
Chinese Five Spice
Baby Back Pork Ribs

Procedure:

Rub the ribs with Chinese Five Spice back and front.  Sprinkle with the Salt & Pepper blend. Lay out on cooking sheet and roast in a 300 degree oven for 2 hours.  Remove from oven and  brush with the Korean BBQ sauce.  You can grill the ribs or Roast them in the oven. Cook to an internal temp of 145 degrees.  Cut into 1 or two rib portions and enjoy.

 

RED ONION AND ROSEMARY MARMALADE
-By June 2010 Member of the Month Rob Nathe

Yield – 1 quart

Ingredients:

¼ cup olive oil

2 lbs red onions shaved thin

1 tsp. rosemary, fresh, chopped fin

1 cup red wine

1 cup water

1 tsp beef base

2 cups heavy cream

Season salt to taste

Method:

In hot sauté pan add the olive oil and red onion.  Continue to sauté at medium heat until onions are soft.  Stir frequently.  Add red wine and rosemary, reduce until almost dry.  Deglaze with beef stock and reduce until almost dry.  Add heavy cream and reduce by half.  Remove from heat and season to taste.

 

CHICKEN BASQUAISE
-By May 2010 Member of the Month Dan Lewark

Serves Four

Ingredients:

1 ea 3 ½ lb chicken, cut into 8 pieces

Kosher salt and fresh ground black pepper

1 cup sherry wine or a fruity white wine

8 ea garlic cloves, thin sliced

1 ea sprig fresh thyme

2 t red pepper powder

1 t crushed red pepper flakes

1 ea lemon, zest and juice

1 ½ oz olive oil

2 ea chorizo sausage

1 ea onion, cut into large dice

2 ea red bell peppers cut into large dice

2 ea tomatoes cut into large dice

1 cup chicken stock

Method:

1. The night before -Combine wine, garlic, thyme, red pepper powder, red pepper flakes, lemon juice and zest.
2. Remove the chicken from the marinade reserving the marinade.
3. Let drain and pat dry with paper towels.
4. Heat olive oil in your braising pan and sear to a beautiful golden brown. Set aside.
5. In the same pan sear the chicken pieces on both sides also to a golden brown and set aside.
6. Add the onions and peppers and sauté until soft.
7. Add the reserved marinade and over high heat and reduce the liquid by half.
8. Add the chicken, chorizo, tomatoes and chicken stock.
9. Bring to a simmer, cover with parchment and lid.
10. Place into a 325 degree oven for approximately 1 hour.
11. Put some brown rice in the rice cooker and now you can go out and mow the lawn and wash the car .Me I am going to ride my Harley. When you come back in the house will smell great!!!!
12. Grab a good loaf of French bread and a small salad and your there.

 

CHOCOLATE BROWNIE COOKIES
-By April 2010 Member of the Month Janet Shaffer

Here is an interesting ‘gluten free’ and ‘dairy free’ recipe:

Ingredients:

1 # 14 oz Powdered sugar

6 oz cocoa powder

¼ oz salt

½ oz vanilla

1# 8oz Chopped pecans or walnuts

9 oz egg whites

Procedure:

1. Mix the dry ingredients in a mixing bowl
2. Add egg whites and vanilla and mix well
3. Stir in nuts
4. Scoop onto parchment or silpat - push down (it will be a bit sticky)
5. Bake 375* for 15 min or until done
6. Enjoy!

 

POACHED PEARS IN WINE SAUCE
-By February 2010 Member of the Month Stefanie Branica

YIELD: Serves Four

INGREDIENTS:

4 EACH - BARTLET OR BOSC PEARS (HARD OR UNRIPE IS OKAY)
1 CUP - SUGAR
1 CUP - RED WINE
4 TBLSP. - LAVENDER HONEY
4 TBLSP. - PARMESAN CHEESE CURLS

METHOD:

1. PREHEAT OVEN TO 375F.  WASH AND DRY THE PEARS.  CUT THE BOTTOMS FROM THE PEARS SO THAT THEY STAND UP IN A ROASTING PAN OR PYREX DISH.
2. PLACE PEARS IN PAN AND POUR THE SUGAR AROUND THE PEARS.  POUR THE WINE OVER THE SUGAR AND BAKE THE PEARS FOR 45-60 MINS OR UNTIL SOFT.
3. REMOVE THE PEARS FROM THE OVEN TO LET COOL SLIGHTLY. AND REDUCE THE JUICE IN THE PAN BY HALF OR UNTIL IT IS OF A SYRUPY CONSISTENCY.
4. AFTER COOLED, PLACE EACH PEAR ON A DESSERT PLATE WHILE THE JUICE IS REDUCING, DRIZZLE A TBLSP OF HONEY ON EACH PLATE WITH THE PEAR. 
5. DRIZZLE THE REDUCED SAUCE OVER EACH PEAR AND SPRINKLE WITH PARMESAN CHEESE CURLS.
6. ENJOY!

 

 

CHICKEN TAGINE AND BEET MANGO SALAD SLIDER
-From January 2010 Member of the Month Tamas Ronyai

Safeco Field at TASTE Washington- The chefs of Safeco Field participated at TASTE Washington on Sunday, April 6 at Qwest Field to promote the culinary aspects of the ballpark experience. We served 4500 portions to an eager audience.  Here is the recipe for you to enjoy.

8 Servings

Beet Mango Salad

Ingredients:
3 raw Beets – washed, peeled and coarsely grated
1 Mango – peeled and cube
1 Garlic Clove
10-12 Mint Leaves
1Tbs chopped cilantro
1/2 t Salt
2 T Lime Juice 
2T Plain Yogurt
Juice of 2 oranges
1 T Extra Virgin Olive Oil

Procedure:
Place beets and mangos in a bowl and sprinkle with icing sugar.
Pound garlic, mint and salt in a mortar and pestle until smooth – gradually add lime juice,
Yogurt, orange juice and oil. 
Pour half sauce over beets and mangos and toss.  Add more as needed.

Chicken Tagine

Ingredients:
1 small chicken cut into pieces
1 1/4 c Water
1 Slice Lemon
Pinch of Saffron Threads
4 Crushed Garlic Cloves
Pinch of Salt
1 t Extra Virgin Olive Oil
1/2 t Ground ginger
1/2 t Paprika
1/4 t Ground Cumin  
7 oz. Pitted green Olives, rinsed
2 T Lemon Juice

Procedure:
Pan sear the chicken in a medium pan in the oil, add lemon, saffron, garlic, salt,5Tbs water and half of the ginger.
Reduce heat and cover. Cover and bake it in the oven for 40 minutes.
Add remaining ginger, paprika and cumin and stir gently.
Remove chicken, cut in small pieces and take out bones.  Return it to the sauce (there should be approx 3/4 cup).
Add olives and lemon juice and simmer for 5 minutes.

Let cool.

Place some salad on slider bun and top with chicken. MMMM...

 

Washington Alder Grilled Chicken
-From December 2009 Member of the Month John Fisher

Ingredients:

½ cup of Fruity white wine
2 tbsp olive oil
2tbsp lemon juice
2 tbsp minced shallots
1 tsp crushed Marjoram
1 tsp chopped parsley
½ tsp crushed tyme
2 cloves minced garlic
Salt and Pepper to taste
4 Washington grown chicken breasts (Draper Farms)
Raspberry glaze
8 sage leaves
1 cup of vegetable oil

Procedure:

• Combine all ingredients except chicken,sage leaves and vegetable oil; mix well.
• Marinate chicken in the mixture for 8 hours or overnight in the refrigerator.
• Add moistened alder chips to hot coals.
• Grill chicken skin side down, approximately 8 to 10 minutes; turn and cook until chicken tests done at 165 degrees and juices run clear when cut with a knife.
• Fry sage leaves till crisp 350 degrees, pat dry and hold on absorbent towel
• Serve with Raspberry glaze, garnish with fresh raspberries and crispy fried sage leaves
• Raspberry Glaze: Combine ¼ cup of fresh or frozen Raspberries in a sauce pan with ¼ cup of dry port wine1/4 cup of sugar and 1 1/2 tsp corn starch slurried with port wine. Cook and stir over medium low heat until sauce thickens and comes to a boil stir in 2 tbsp of white balsamic vinegar; strain and pour over chicken

Recipe Nutritional Info:

412 calories, 31 grams of protein, 20 grams of fat (5 saturated fat), 18 Grams Carbohydrates, 93 mg. cholesterol / 94 mg sodium

Raspberry glaze: 79 calories /o grams. Protein/ 0grams  fat/16grams carbohydrates. 0mg cholesterol/1mg sodium 

Wine suggestion: Merlot / Summer time dry Rose”

 

Pan Seared Scallops with Madagascar Vanilla Honey

4 - Scallop(U-10)
1 tsp - Kosher Salt
1/2tsp - Black Pepper
3T - Canola Oil
1T - Madagascar Vanilla Honey

* Clean scallops and remove side muscle.
* Season with salt and pepper on both sides
* Heat pan until hot
* Add oil and heat
* Place scallops in pan and sear evenly until caramelized
* Finish in Oven if needed
* Let scallops rest for a couple of minutes and place on plate
* Carefully spoon a small amount of honey on each scallop – Serve!

 

Chipotle – Blackberry Honey Vinaigrette
Makes 3 1/4 Cups

2T Chipotle Peppers in Adobo
1 C Blackberry Honey
1/2 tsp Kosher Salt
1/2 C. White wine vinegar
2 tsp Lemon Juice
1 1/2 Cup Canola Oil

* Place peppers, honey, salt and vinegar in blender and blend until combined
* Slowly add the oil while blender is on.
* Add lemon juice to finish while blender is operating.
* Serve with favorite salad

 

White Chocolate Tiramisu with a Pomegranate Infusion
-From June 2009 Member of the Month - Nancy Beauchamp
We presented this for the first time at Mammoth Hot Springs dining room in Yellowstone as a Valentine's dessert special. It's easier than it sounds and the presentation is beautiful. Enjoy!

6 0z. Mascarpone cheese
2/3 cup whipping cream
1/2 cup granulated sugar
2 1/2 cups pomegranate juice
24 lady fingers

White Chocolate Zabaglione, recipe follows:
2 Tbsp. whipping cream
1/4 cup white chocolate (chips, discs, block)
4 large egg yolks
1/3 cup granulated sugar
1/4 cup Grand Marnier (you may omit this if you wish)

Add cream and white chocolate to a heavy, small saucepan. Cook and stir until chocolate discs are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, and Grand Marnier in a bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the pan to touch the water. (A Double Boiler may also be used). Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a rubber spatula, fold the melted white chocolate mixture into the egg mixture. Cover and refrigerate to chill completely. This mixture will have the consistency of pastry cream.

Place the mascarpone cheese in a large bowl and set aside. With a mixer, whip the cream and ¼ cup of sugar in a bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled White Chocolate Zabaglione. Cover and refrigerate.

Warm the pomegranate juice over a low heat. Whisk the warmed pomegranate juice and the remaining ¼ cup sugar in a saucepan until it forms a simple syrup. Remove from heat and cool.

Line a 9 1/4 x 5 x 2 3/4 Loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with one lady finger at a time, dip the cookies into the simple syrup and arrange in a single layer side by side over the bottom of the prepared pan. Spoon 1/3 of the Zabaglione mixture over the cookies to cover. Repeat dipping the cookies in the syrup and layer the cookies and remaining Zabaglione mixture two more times. Dip the remaining cookies in the syrup and arrange side by side on top of the tiramisu. Press lightly to compact slightly. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic wrap. Slice and plate. Garnish with white chocolate curls and pomegranate syrup.

 

Crab Cakes with Roasted Corn and Maple Bacon
-From September 2009 Member of the Month - Josh Schiessl

Ingredients:

Fresh Corn, roasted cut from cob - 1/2 cup
Dungeness Crab meat lightly pressed not squeezed - 12 oz   
Red crab meat, lightly pressed not squeezed - 12 oz
Shallots, minced -  4 Tbsp
Fresh chives, minced - 2 Tbsp
Parsley, chopped - 1 Tbsp
Fresh Tarragon, chopped - 1.5 Tbsp
Red Bell pepper, bruniose - 3 Tbsp
Yellow bell pepper, bruniose - 3 Tbsp
Dijon - 4 Tsp
Panko - 6 Tbsp
Cooked Maple bacon 1/4" cut - 6 Tbsp
Mayo - 2/3 Cup
Kosher Salt - pinch     
Cayenne - pinch     
Eggs lightly beaten - 2 Each

Procedure:

Lightly oil corn on the cob, season, and grill.

Cut kernels from cob and chill.

Combine with corn,  fold together.

Gently fold into crab mixture.

Using a number 50 rind mold form into tall disc ( 2.5 oz each), Lightly press into panko on both sides.

Saute in clarified butter until golden brown, gently flip and saute other side.

Finish in oven to internal temp of 145

 

Scrambled Eggs with Chanterelles and Tomatoes
-From October 2009 Member of the Month - Mark Linden CEC AAC
(Part of the fun is picking the mushrooms with your buddy)

Ingredients:
8 oz    Fresh Cleaned Chanterelles
4 oz    Diced heirloom tomatoes
1 oz    fresh basil, chiffonade
6 ea     Eggs                   
3 T     Butter                   
Dash    Salt and fresh cracked pepper       
2 T    minced chives               
2 T    Cream                   
1 oz    Smoked Mozzarella cheese       
Wine:    A nice Sauvignon Blanc  

Directions:
Pick Mushrooms with a good friend
Clean and pat dry
Add half of butter to pan, add mushrooms and tomatoes, sauté, season
Remove
Add remaining butter, scramble eggs and cook lightly, fold in remaining ingredients and mushroom mix.
Serve over lightly toasted whole grain bread
Enjoy with the Wine and fellowship

 

Northwest Smoked Salmon Quesadilla
-From November 2009 Member of the Month - Tony Parker

10 oz.          Kippered Salmon (chopped)
 6 oz.           Lox
 1                 Lemon (juiced)
 1 pkg.         Rondele cheese (Garlic Herb)
 1 bunch         Green onions (chopped)
 2 oz.                  (shredded) pepperjack cheese
To taste         Cayenne pepper
Spreadable         Sour Cream
Consistency
 
Spread mixture onto half of a flour tortilla. Fold over to cover spread.  Lightly brown in a sauté pan both sides and finish in a hot oven until mixture is heated throughout.  Cut quesadilla into equal wedges and arrange on a plate. 
 
Garnish with a pesto sour cream mixture that you thinned out to a consistency condusive to decorating with a squeeze bottle.  Top with finely chopped green onions and Tomatoes.

Yields approximately 6 servings