Recipes Page 11

Recipes:

Cucumber Salad(Sunomono) from Yanagi Sushi

1 Daikon radish
1 European Cucumber
5 T. rice vinegar
3 T. sugar
2 tsp. mirin
1 tsp. lite soy sauce
1 tsp. Ponzu sauce
sesame seeds

Peel Daikon and cut into thin, round slices. Slice cucumber to the same thickness. Salt cucumber and daikon slices and wait 20 minutes. Rinse the vegetables and drain water through a strainer. Boil the vinegar, sugar, mirin, soy sauce and ponzu sauce. Chill and mix with the vegetables.

Tropical Shrimp Salad-T.J. Solan from Pelican Point

1 pound shrimp (16-20 per pound size)
1/4 cup rice wine vinegar
1 shallot, chopped
1/2 tsp. dijon mustard
1/2 cup chopped cilantro
1 T. sesame oil
1 12 oz. can papaya nectar
3/4 cup grapeseed oil
salt and pepper to taste
1 cup chopped mango
1/2 cup small diced red onion
Directions: Cook shrimp by either broiling or grilling.
In saucepane reduce nectar to a suryp. Add chopped shallot, vinegar and mustard. Beat in oil to emulsify. Season with salt and peppr. Toss shrimp, onion, cilantro and mango with dressing. Garnish with sesame oil.

Pate Sucree from The Cakery

13 oz. all-purpose flour
1 oz. sugar
8 oz. cold unsalted butter
2 large egg yolks
2 oz. ice water
Directions: Mix flour and sugar in large mixing bowl. Add cold butter and cut in until it is the size of small peas. Add yold and water and mix just until dough pulls away from sides of bowl. Let dough rest in fridge for 1 hour. Roll out 1/4 inch thick. Place in pie shell and chill 30 minutes. If a prebake is desired, cover dough with parchment and uncooked rice or beans and bake 20 minutes at 350. Remove beans and continue baking for 10-15 minutes until lightly colored.

Mango Salsa

1 mango
3 limes
2 Roma tomatoes
1/2 cup green onions
1 cucumber
1/4 cup cilantro
Directions: Chop ingredients and combined, and let sit for 2 hours. Best with grilled swordfish and rice, or Carne Asada

Recipes from Morro Bay Wine Sellar

Wild Mushroom & Artichoke Dip

1 tsp olive oil
2 c. shiitake mushroom caps, chopped (or chanterelles, or porcini)
6 oz pkg portabella mushroom caps, chopped
3 Tbl Vermouth (or dry white wine)
¼ c grated Parmesan cheese
¼ c. chopped onion
¼ c. thinly sliced green onion
2 tsp chopped fresh parsley
1 tsp garlic pwdr
3 tsp cracked pepper
¾ tsp salt
¼ tsp red pepper
1-14oz can artichoke hearts, drained & chopped
16 oz. fat free cream cheese
cooking spray

Pre-heat oven to 350°
Heat oil in skillet over med hi heat. Add mushrooms and vermouth, sauté until tender. Combine mushrooms and remaining ingredients in a large bowl, stirring until well blended.
Spoon mixture into a 2 qt casserole dish coated with cooking spray. Bake @ 350° for 30 minutes.

Yield approx. 5 cups. Serve on sliced baguettes.

Roasted Red Pepper & Walnut Dip

½1 c. toasted walnuts
1¾ c. raisins
½1 c. yogurt
pinch o’ salt
½1/2 tsp crushed red pepper
1 12oz bottle roasted red bell pepper, drained.
Process all, and May be made up to one day ahead.. Serve with Pita chips or sesame crackers.

Grilled Shrimp with Coconut Mango Rice-Cornerview Restaurant

3 cloves minced fresh garlic
small piece fresh ginger, minced
2T. low sodium soy sauce
4 tsp. curry powder
dash each cayenne and cumin
1 1/2 lbs. medium shrimp (16-20 per lb.) peeled and deveined. You can substitute chicken
2 cups water
2/3 cup coconut milk
1 1/4 cups uncooked long grain rice
1 large carrot sliced lengthwise
2 cups diced peeled mango (about 2)
1 large or 2 small red bell peppers
6-7green onions
handfull each freshly chopped parsley and cilantro
2 T. fresh lime juice
1/2 tsp salt
cooking spray
cilantro sprigs for garnish
Directions: Cover shrip with first six ingredients. Toss to coat and let sit one hour in fridge. Prepare rise using the coconut milk and water. While the rice is cooking, grill the red pepper, carrots, and onions. They should be just beginning to char, not too cooked. The grilling just adds more flavor. Then grill the shrimp-it will only take a few minutes. Skweres might be helpful. When the rice is finished, toss the remaining ingredients together.
Serves 4. (8 or more as an hors d'oeuvre)

Spice Cupcakes from the Cake Mix Doctor

1 18.25 oz spice cake mix
1 cup whole milk
10 T. butter, melted
1/3 cup vegetable oil
3 large eggs
1 cup sliced peeled apples (heaping)
1/4 cup firmply packed brown sugar
1/2 tsp. cinnamon
caramel ice cream topping or confectioners sugar for dusting cakes

Grease mini-muffin tins, or mini bundt cake tins, or line cupcake tins with paper
Mix cake ingredients with 8 T. butter, oil eggs, milk and 2 tsp maple syrup for 30 seconds.
Stop machine and scrape down sides of bowl with rubber spatula.
Increase mixer speed to medium and beat 1 1/2 minutes, til mix is fully blended.
Fill muffin tins half-way.
Combine apples with sugar and cinnamon. Divide among muffin tins
Top with remaining batter
Bake 350 degrees for 20 minutes until done.
When cool, drizzle with caramel topping or powdered sugar.

Amazing Taste Holiday Turkey from Leo Pearlstein

12-22 lb. turkey
1/4 cup vegetable oil or butter
2 packets of Amazing Taste for Poultry
Stuffing: 12 oz. Mrs. Cubbisons Seasoned Stuffing
1 cup each:celery, onions, mushrooms
3 T. chopped fresh parsley
1 cup each: butter or oil melted, and water or chicken broth
1/2 cup chopped walnuts or pecans
Directions: Wash and dry turkey, coat with oil, and rub all surfaces-inside and out with seasoning.
Heat 2 T. butter or oil in skillet. Saute vegetables until softened, add parsley and remaining Amazing Tate for Poultry. Add remaining butter and liquid. Fold in stuffing mix and nuts. Fill turkey cavity by lightly spooning inside bird (will expand while baking). Close cavity.
Bake in a preheated 350 degree oven for 10-15 minutes per pound, and until turkey reaches 180 degrees in the thickest part of the thigh.

Chanterelle Mushroom, shallot and Saint Andre cheese Tart
Makes two 5 inch tarts serves 12 as an appetizer or six as a
course-Charlie Paladin Wayne

Ingredients:
2/3 cups lard/shortening/duck fat/or butter
1 teaspoon sea salt
2 cups all purpose flour
1/3 cup of iced water (it needs to be real cold to work best)
Process:
Place into a Cuisinart or mixer (using the cutter attachment) the fat
and the flour and the salt. Pulse until the dough becomes grainy. Add the
water slowly until it forms a ball, spin for two minutes then transfer to a
clean smooth surface. Kneed the dough with your hands, for a couple of
minutes, until the dough feels consistent to your touch. Wrap tightly with
plastic wrap and refrigerate for one hour or overnight.
When ready, remove from the refrigerator and let sit for ½ an hour to
soften. Split the dough into two parts. You can either hand press the dough
into a 5 inch tart shell or roll out to 1/8 of an inch and form into the
tart shell. Using a fork dock the bottom of the pastry. Cover to form the
dough with parchment paper. Fill the paper with dry beans and bake at 425
degrees conventional or 350 degrees for convection capable ovens, for
approximately 25 minutes. Add filling and bake for an additional 10 minutes.

Tart ingredients:
2 pounds Chanterelle Mushrooms (Follow simple sauté procedure)
10 to 12 Shallots Julienne
1 pound Saint Andre cheese
1 teaspoon fresh chopped Italian parsley

Serve warm to the touch.

Cranberry Sauce With Red Wine(serves 6-8)

Makes 6-8 servings
Ingredients:
1 12 ounce package of fresh Cranberries
1/4 cup of sugar
1 cup orange juice
2 cups of red wine (something fruit forward like Granache is best but most
wine works well)
dash of ground cloves
dash of cinnamon
Grated zest of two oranges (optional)

Process:
Place wine into a 2-3 quart pot. Bring to high heat and using a long
lighter or match carefully ignite the fumes from the boiling wine. This will
burn off most of the alcohol. Once the flame subsides lower the burner to
medium (slow rolling boil) add the orange juice, berries and remaining
ingredients. Cover the pot and slowly cook until the cranberries have
popped. Reduce until the sauce naturally thickens. Cool and serve.

If you have leftovers this makes an incredible Cobbler!

Jim Richard's Delicious and Easy BBQ Recipes-September 2nd, 2006 show

Mediterranean Fish:
4 Halibut Steaks, 4 slices lemon, 4 slices bell pepper, 4 Tbs. olive oil, sliced olives (black or red) 4 sheets foil.
Directions: Form foil into puches and instert one of each of the ingredients into the foil, then fold to seal. Steam until fish is cooked throug, about 15 minutes.

Ginger Pork Chops-Serves 4-
5 minutes prep-12-15 minutes to grill
Make a paste with 1 Tbs vegetable oil and 2 tsp ground ginger, 1 Tbs minced garlic, 3/4 tsp salt. and 1/4 tsp. red pepper.
Use 4 1-inch thick pork chops.
Heat BBQ, and mask paste ingredients in large bowl with wooden spoon. Rub paste on both sides of pork chops. Grill 4-6 minutes over high heat-and turn chops to complete cooking.

Jim's Grilled Lemon Chicken
1 Tbs. Lemon Pepper, 1 jar Italian dressing, 1 lg. package lemonade mix, 4 chicken breasts.
Combine all ingredients and refrigerate for at least 8 hours. Pierce chicken breasts with fork to help marinade absorb. Sear chicken for 2 minutes on each side on heated grill. Then cook through, turning chicken once until done.

Corn with Chive Butter
1 Tbs. butter or margarine, softened, 1 Tbs. chopped chives, 1 tsp. lemon juice, 1 tsp hot pepper sauce, 1 tsp salt, 4 ears of corn, husks removed.
Set grill 4-6 inches above coals. Grill for 7-9 minutes turning often until lightly charred. Brush with garlic butter and serve immediately.

Winter Poached Pears-Betty Crocker Christmas Cookbook-November 25, 06
4 firm ripe pears
2 cups water
3 tea bags (herbal like red zinger, or flavored with rosehips, hibiscus and lemon grass)
2 cups cranberry-raspberry juice
2 T. red cinnamon candies
Peel Pears leaving stems intact, and set in a 3 quart saucepan. Heat water to boiling, remove from heat and steep tea 10 minutes. Squeeze teabags, and add cinnamon red hots to tea until melted. Arrange pears upright and close together in saucepan. Heat to boiling, reduce heat. Cover and simmer 20 miutes until tender. Remove pears from syrup and cook syrup over medium heat 25 minutes until liquid is reduced to a syrup.

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