Saffron Scented Chicken Pilaf

Saffron Scented Chicken Pilaf
Nigella Lawson

Serves: 6

2 chicken breasts, diced
100g natural yogurt
1 teaspoon ground cinnamon
pinch of saffron
4 cups chicken stock
1 tablespoon butter
1/2 tablespoon olive oil
500g Basmati rice
1 lemon, zest and juice
3-4 cardamom pods
1/4 cup pine nuts
1/4 cup flaked almonds
1 tablespoon olive oil, extra
1/2 cup flat leaf parsley, chopped
1/4 slivered almonds

1. Marinate chicken breast in yogurt and cinnamon in the refrigerator for a few hours.

2. Stir saffron into chicken stock and set aside.

3. Add butter and oil to a large pan. Add rice and stir until coated.

4. Add stock/saffron and the zest and juice of 1 lemon. Add cardamom pods and stir well.
Cover and allow to simmer for 10-15 minutes until the liquid is absorbed and the rice is cooked.

5. Toast pine nuts and flaked almonds in a dry frypan until they are golden, set aside.

6. Take chicken out of marinade and place on a paper towel to absorb some of the marinade.

7. Add oil to frypan and fry chicken until golden.

8. Fluff up rice with a fork, grains should be separated. Add chicken and the toasted nuts to the rice and toss with two forks.

9. Sprinkle the remaining parsley and slivered almonds over the top and serve.

Spinach & Cheese Stuffed Chicken in Phyllo

Spinach & Cheese Stuffed Chicken in Phyllo

Serves: 8

8 skinless boneless chicken breast halves
4 cups chopped fresh spinach
1 cup chopped onion
1 cup white wine
2 tablespoon olive oil or cooking oil
4 oz cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup shredded Cheddar cheese
1 egg yolk, beaten
1 tablespoon flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
16 sheets phyllo dough
2/3cup butter, melted

Place each chicken breast half between two sheets of heavy plastic wrap.Pound with the flat side of a meat mallet until 1/8" thick. Marinate chicken in wine for 2 hours. Dry and season with salt and pepper. Set aside.

In a large skillet, cook spinach and onion in hot oil until onion is tender. Remove from heat. Stir in cream cheese until blended. Stir in remaining cheese, egg yolk, flour, nutmeg and cumin. Place about 1/4 cup of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush with some of the melted butter. Place another phyllo sheet on top of the first. Brush with butter. Place one chicken roll near the short side of the phyllo. Roll chicken and phyllo over once to cover chicken. Fold in long sides, continue rolling from short side. Place in a shallow baking pan. Repeat with rest of chicken, phyllo and butter. Brush with butter.

Bake, uncovered in a 350 F. oven for 30-35 minutes or until chicken is no longer pink.

Chicken & White Bean Chilli

Chicken & White Bean Chilli

Serves: 6

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

Chicken Cordon Bleu Burgers

Chicken Cordon Bleu Burgers
Rachael Ray

Serves: 4 (1/2-pound) chicken burgers

2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.

Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

Chicken Florentine Style

Chicken Florentine Style

Serves: 4

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Baked Herb Crusted Chicken Breasts With Lemon Sauce

Baked Herb Crusted Chicken Breasts With Lemon Sauce
Adapted from www.epicurious.com

Serves: 6

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.

Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

Lemon Sauce:

Olive oil
3 cups freshly squeezed lemon juice
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 cup red wine
1/2 cup port
4 cups chicken stock
2 tablespoons cold unsalted butter
Salt and pepper

Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add butter and season with salt and pepper to taste.

Chicken Layered Quesadilla

Chicken Layered Quesadilla
Adapted from www.foodtv.ca


Serves: 4

2 (8 oz) chicken breasts
1 cup lime juice
5 cloves garlic, minced
2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon pepper

Salsa
5 oven roasted tomatoes, chopped
1 chipotle pepper, seeded
1 clove garlic, minced
2 tablespoon chopped basil
2 teaspoons vegetable oil
1/2 teaspoon salt

Filling
4 large flour tortillas
2 marinated and baked chicken breasts (as per recipe above)
Salsa (as per recipe above)
1/2 cup grilled onions
1/4 cup diced red peppers
1/4 cup grilled corn kernels
3/4 cup apple smoked cheddar cheese (or other smoked cheese)

Preheat oven to 375 degrees

Chicken: Mix together lime juice, garlic, salt, chili powder and pepper. Place marinade and chicken breasts in re-sealable bag, and refrigerate for at least 2 hours. Bake chicken breasts on foil lined baking sheet at 475 degrees, for 20 – 25 minutes or until juices run clear. Cool, and cut into 1-inch cubes.

Salsa: In a bowl stir together tomatoes, chipotle, garlic, basil, oil and salt.

Assembly: Place one tortilla on a baking sheet top with half the cooked chicken, half the onions, ½ cup salsa and ¼ cup of cheese.

Lay another tortilla on top, spoon on ½ cup salsa, red peppers, grilled corn, cilantro and ¼ cup cheese, place another layer of tortilla on top and repeat with chicken layer. And top with remaining tortilla.

Place a baking sheet on top of assembled quesadilla and bake for 10-15 minutes or until heated through and cheese is melted. Cut into wedges. Serve with sour cream and grilled limes for garnish.

Steamed Mussels Provençal

Steamed Mussels Provençal

Serves: 4

2 tablespoons olive oil
2 small onions, diced
2 cloves garlic, minced
1 cup white wine
1 can (28 ounce) diced tomatoes, drained
2 lb mussels
2 tablespoons freshly chopped parsley

1. Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside.

2. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about 4 minutes. Add diced tomatoes and bring to a boil, stirring for 3 minutes. Add white wine and cook for another 5 minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for 7 to 10 minutes, until all mussels open up (discard any unopened mussels). Sprinkle with remaining parsley

Fresh Crabmeat and Lobster Lasagna

Fresh Crabmeat and Lobster Lasagna

Serves: 8

6 tablespoons butter
6 tablespoons flour
4 cups milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 pound fresh spinach, cleaned, stemmed and chiffonade
8 ounces grated Parmigiano-Reggiano cheese
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated Mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed and diced
1/2 pound fresh pasta sheets

1. Preheat the oven to 350 degrees F.

2. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, ½ cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes.

3. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside.

4. Grease a 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce.

5. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving.

Grilled Calamari With Tomato Olive Salsa

Grilled Calamari With Tomato Olive Salsa

Serves: 6

8 pieces fresh calamari, cleaned, ends removed
1/4 cup olive oil
Juice of one lemon
1/4 tsp chili flakes
1/2 tsp salt
1/4 tsp pepper

Tomato Olive Salsa
6 plum tomatoes, chopped
1 red onion, finely diced
1/2 cup kalamata olives, pitted and chopped
2 tbsp capers
1 bunch fresh basil, chopped
2 cloves garlic, finely minced
1 tbsp lemon zest
1/4 tsp each salt and peppe


1. Preheat grill or barbeque.

2. Make slits in each calamari, at 1 cm intervals, but do not cut right through into separate into rings. (This will prevent the calamari from curling up when it is grilled).

3. In a non-reactive bowl, mix olive oil, lemon juice, chili flakes, salt and pepper. Marinate calamari marinate for only 5-10 minutes.

4. Grill calamari, 3 minutes per side or until cooked through. Remove to a plate. Top calamari with salsa and serve.

5. In a non-reactive bowl, stir together tomatoes, onion, olives, capers, basil, garlic and lemon zest, salt and pepper.

Lobster Portuguese Style

Lobster Portuguese Style

Serves: 4

2 tablespoons olive oil
6 ounces chorizo sausage
2 bay leaves
1 cup small diced onions
3 tablespoons small diced red peppers
1 whole live lobster
2 tablespoons minced garlic
1 tablespoon minced shallots
2 tablespoons chopped parsley
1/2 cup chopped green queen stuffed olives
1/2 cup chopped black olives
2 cups small diced potatoes, blanched
1 1/2 cups chopped tomatoes
1/2 cup white wine
1 cup water
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup sliced green onions
Crusty bread

In a large saute pan heat 2 tablespoons olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and saute for 2 minutes. Add the split lobster with shell side down. Add the garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes. Season with the salt and crushed red pepper. Add the white wine and water. Cover and simmer for 8 minutes.

To assemble: Remove lobster. Spoon the hearty broth into a shallow pasta bowl/platter and place the lobster directly on top. Garnish with sliced green onions, and crusty bread.

Pan Seared Scallops With Leek And Tarragon Creme

Pan Seared Scallops With Leek And Tarragon Creme
Recipe adapted from www.foodtv.ca


Serves: 6

18 large scallops
2 tablespoons vegetable oil
Salt and pepper

1 tablespoon butter
1 tablespoon olive oil
4 shallots, sliced
2 leeks, white part only, sliced
3 cloves garlic, minced
1 cup white wine
1/2 cup 35% cream
2 tablespoon grated Parmesan cheese
1 bunch fresh tarragon
Frisée greens for garnish
1 baguette
1/4 cup olive oil

In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.

In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops. To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes. Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.

Lightly toss frisée with a pinch of salt and a drizzle of olive oil. Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person.

Seafood Risotto

Seafood Risotto

Serves: 8

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, green onions, and . Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

Grilled Salmon Fillets With Papaya Salsa

Grilled Salmon Fillets With Papaya Salsa
Recipe adapted from www.foodtv.ca


Serves: 6

6 6 oz centre cut salmon fillets (skin on) (6-175-gram fillets)
Salt and pepper for seasoning
Olive oil to brush on for grilling

1 mango
1 fresh papaya, cut in half, seeds removed.
1 red onion
1/2 red pepper
1/2 yellow pepper
1 bunch basil, finely chopped
2 clove garlic
2 limes, juice only
1 teaspoon lime zest
3 tablespoon olive oil, divided
1 tablespoon red wine vinegar
1/4 teaspoon each salt and pepper

Cube mango and papaya, transfer to a medium non-reactive bowl. Dice onion and peppers, add to papaya and mango. Finely chop basil and garlic, add to bowl. Mix in lime juice and zest, 2 tablespoons olive oil and red wine vinegar and let stand. (Can be made ahead.)

Let fish stand at room temperature before grilling. Run fingers across filet to make sure all bones are removed. Heat grill pan or barbecue. Season fillets with salt and pepper and lightly brush with remaining olive oil. Grill fish, starting with flesh side down over medium-high heat, for about 2 minutes per side or until pink inside (do not overcook)

Serve immediately with salsa.

Curried Mussels In White Wine Cream

Curried Mussels In White Wine Cream

Serves: 6

2 tablespoon vegetable oil
2 shallots, finely diced
1 leek, white only, washed and sliced
2 clove garlic, minced
1 cup white wine
1/2 cup 35% cream
1 1/2 teaspoon green curry paste
1 lb. mussels
1 plum tomato, diced
2 tbsp capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1 baguette, thinly sliced
1/4 cup olive oil
1 teaspoon salt

Mussels:

In a deep sauté pan, heat vegetable oil to a high heat. Sauté shallots, leeks and garlic until lightly golden, about 5 minutes.

Add white wine to pan, scraping any stuck bits from bottom of the pan.

Add cream and curry paste and cook for 5 minutes or until reduced by half. Add mussels and cover. Cook about 3-5 minutes or until mussels have opened up.

Add diced tomatoes, capers and season with salt and pepper. Served with toasted crostini.

Crostini:

Lay baguette slices on baking sheet in single layer. Brush both sides lightly with olive oil and sprinkle with salt. Bake at 350 degrees F (180 degrees C) until just golden and toasted.

Crab, Shrimp and Spinach Cannelloni

Crab, Shrimp and Spinach Cannelloni

Serves: 10

1 pound baby shrimp,thawed
3/4 pound crab meat
2 1/3 cups ricotta cheese
3 pounds flat leaf spinach, washed thoroughly
1 3/4 cups red onion,julienned
salt and pepper
5 each lasaga sheets
3 1/4 cups tomato sauce, warmed up
10 ounces fresh mozzarella cheese

Wash spinach 3 or more times to completely remove the sand. Spin dry to remove as much water as possible.

Julienne the onions and caramelize them in a hot saute pan with olive oil. Allow to cool.

Squeeze excess water out of the shrimp. Place all ingredients into a large bowl and mix well. Season to taste with salt and pepper.

Lay parchment paper out onto the table and brush them lightly with oil. Lay out one lasagna sheet per piece of paper. Spread some of the mix onto the bottom 2/3's of the sheet and roll the cannelloni up jelly roll style. Brush the cannelloni with a little more olive oil if it is dry.

Slice into 3-4 ounce portions. Remove to a sprayed casserole dish. Cover with sliced fresh mozzarella and bake in a preheated 350 degree oven until hot throughout and the cheese is nice and bubbly. Garnish with hot tomato sauce and chopped parsley. Serve.

Crab Cakes

Crab Cakes
Ina Garten

Serves: 6 to 8

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Sever with Saffron Aioli and Red Pepper Sauce (recipes below)



Saffron Aioli

8 to 10 cloves garlic
Salt
White pepper
1/4 teaspoon saffron threads
2 egg yolks, room temperature
2 cups extra-virgin olive oil, at room temperature
1 lemon, juiced
Pinch cayenne

Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.


Red Pepper Sauce

1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.

For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.

Coconut Shrimp Balls

Coconut Shrimp Balls
Recipe adapted from www.foodtv.ca

Serves: 4

Batter
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup beer or gingerale

Shrimp
1 lb. shrimp (31-30 count)
1/2 cup cornstarch
3 cups sweetened shredded coconut
Vegetable oil for frying, about 4 cups

Sauce
1/2 cup apricot jam
1/4 cup lime juice
1/2 tsp sambal
1 tbsp minced ginger
1 lime leaf, cut into thin strips


Batter: In a bowl, whisk together flour, cornstarch and salt. Gradually whisk in beer, mixing to incorporate. Cover and refrigerate at least 20 minutes.

Shrimp: Fill frying pan with oil 1 ½ -inches (4 cm) deep. Heat oil until hot (about 350 degrees, 180 Celsius), or when the handle of a wooden spoon inserted into oil, has small bubbles rising around it. Fry coconut shrimp 1½ minute per side, until coconut is golden, and shrimps are pink and curled.

Drain on paper lined platter. Serve hot with dipping sauce.

Sauce: Dipping Sauce: In a bowl, stir together apricot jam, lime juice, sambal, ginger and lime leaf. Transfer to decorative bowl or half fresh coconut.

Chili Glazed Grilled Shrimp

Chili Glazed Grilled Shrimp

Serves: 6

2 limes, zest and juice
1/4 cup sugar
1 tablespoon sweet Asian chili sauce
1 teaspoon fish sauce
1 teaspoon grated ginger
1/4 cup vegetable oil
Kosher salt to season
Extra limes to grill cut into wedges
24 jumbo shrimp peeled, deveined, tail on (size 21/30)

In a bowl, whisk lime juice, lime zest, sugar, chilli sauce, fish sauce and ginger together. Continue whisking and slowly drizzle in oil. Taste marinade and adjust. Marinate shrimp for up to 1 hour.

Soak 6 to 8-inch bamboo skewers in water for one hour.

Turn on grill to high. Remove shrimp from marinade. Thread 4 shrimp onto each of 6 pre-soaked bamboo skewers. When grill is hot, grill shrimp about one minutes per side or until pink and no longer translucent.

Grill extra lime wedges for garnish. Season with salt and serve.

Caribbean Coconut Crusted Salmon

Caribbean Coconut Crusted Salmon
Adapted from www.foodtv.ca


Serves: 4

1 1/4 cups of shredded, unsweetened coconut
4 6 oz salmon filets, skin removed
Salt and pepper

Preheat oven to 375 degrees.

Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

Serve with a Caribbean Salsa.

Bacalhau A Gomes De Sa (Salt Cod, Onions And Potatoes)

Bacalhau A Gomes De Sa (Salt Cod, Onions And Potatoes)
Emeril Lagasse

Serves: 4 to 6

1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

Beef Stew

Beef Stew

Serves: 4

Ingredients:

2 lb. of beef short ribs, cut into 2 inch pieces
3 tbsp of olive oil
3 onions, chopped
3 carrots, sliced
3 stalks of celery
1 heads of garlic, peeled
3 cups red wine
1/4 cup of tomato paste
1 can of beef stock
3 bay leaves
3 sprigs of fresh thyme
Salt and pepper

Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.

Serve with mashed potatoes.

Lamb Curry

Lamb Curry

Serves: 4

Ingredients:

2 onions, chopped
2 tbsp of vegetable oil
5 cloves of garlic, minced
1 green chili, minced
3 tbsp of curry powder
1 boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
1 potato, cubed
1 turnip, chopped into 1inch pieces
3 carrots, cut into 1inch pieces
1 28 oz can of chopped tomatoes
Salt

Place a large pot over medium-high heat and add oil. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously. Add the vegetables and can of tomatoes and top up with 1 can full of water.

Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Beef Stroganoff

Beef Stroganoff

Serves: 4 to 6

Butter and/or olive oil for frying
8 ounces mushrooms, sliced
2 medium onions, diced
1 (20-ounce) sirloin steak, cut into 1-inch strips
Flour for dredging
1/2 cup red or white wine, plus more for deglazing pan
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
parsley
Egg noodles or rice, cooked

In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer.

In a separate pan brown strips of sirloin that have been dredged in flour. Set aside.
When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes.

During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot.

Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice and garnish with parsley.

Spicy Beef with Steamed Rice and Bok Choy

Spicy Beef with Steamed Rice and Bok Choy
Recipe adapted from www.foodtv.ca

Serves: 4

2 lb. flank steak, in one piece
1 teaspoon sesame oil (5 ml)
2 teaspoon chopped Thai chile (10 ml)
1/4 cup lime juice (60 ml)
2 teaspoon sugar (10 ml)
1 tablespoon sliced lemongrass (15 ml)
1 teaspoon freshly grated ginger (5 ml)
1/2 teaspoon freshly cracked black pepper (2 ml)

2 cups basmati rice (500 ml)
3 1/2 cups water (875 ml)
salt, to taste

1 tablespoon sesame oil + 1 tablespoon. vegetable oil (30 ml)
8 cloves garlic, sliced thinly
4 cups baby bok choy, cleaned
2 tablespoon soy sauce (30 ml)


Whisk together sesame oil, chile, lime juice, sugar, lemongrass, ginger and pepper in a small non-reactive bowl. Place flank steak into a shallow dish and cover with the marinade. Put in fridge and marinate over night. (If in a hurry, just use a tender cut like strip loin or tenderloin and only brush on marinade before grilling.)

Preheat a grill on high heat. Take beef out of marinade and season with salt. Grill beef to medium rare, 6-7 minutes per side for medium rare. Let rest for 5 minutes.

Rinse rice before cooking. Place rice, water and salt into a small saucepan and bring to a boil. Reduce heat to a simmer, place a tight fitting lid on and cook until all of the water has been absorbed, about 12 minutes. Turn off the heat and continue to steam for about 5 more minutes.

Heat sesame oil and vegetable oil in a wok. Add garlic slices and sauté for about 1 minute. Add soy sauce and bok choy and stir fry until it begins to wilt.

poon some of the steamed rice onto a plate. Put some of the bok choy down next and then slice beef and lay on top of bok choy. Drizzle with some more of the dressing.

Apple Stuffed Pork Chops

Apple Stuffed Pork Chops
Recipe adapted from www.foodtv.ca

Serves: 4

2 fresh Italian sausages, chopped
2 onions, sliced
2 apples, chopped
1 1/4 cups of apple cider
1 tablespoon of fennel seeds
4 slices of whole grain bread, toasted and cubed
1 tablespoon of grainy mustard
2 tablespoons of olive oil
4 centre cut pork chops, 1 and one half inch thick
Salt and pepper

Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until it’s moistened and absorbed the liquid.

Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.

Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.

Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.