sauces

Pork Tenderloin with Blueberry
Barbecue Sauce

sauce:

2 pints		(5 to 6 cups) blueberries
2/3 cup		honey
½ cup		ketchup
1 medium		jalapeño pepper, seeded and minced
½ cup		chopped shallots
1 Tbs		grated fresh ginger
2 tsp		fresh lime juice
½ tsp		dry mustard

MEAT

Two 1-pound		pork tenderloins
		salt and freshly ground black pepper

	Prepare sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divided sauce between 2 bowls; set aside.
	Prepare meat: Preheat grill to medium heat. Season pork with salt and pepper. Sear, turning to cook on all sides, 10-15 minutes. Brush with half of the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°F). Set aside and let rest for 5 minutes. Carve crosswise; serve with remaining barbecue sauce.

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Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish

Ingredients

Clam Broth:

• 2 tablespoons olive oil
• 1 large Spanish onion, coarsely chopped
• 4 cloves garlic, chopped
• 1 carrot, peeled, coarsely chopped
• 1 stalk celery, coarsely chopped
• 6 cups clam juice
• 1 cup dry white wine
• 4 plum tomatoes, halved and roasted in oven until soft
• Salt and pepper

Grilled Sausages:

• 1 pound linguisa Spanish sausage, blanched
• 1 pound Spanish chorizo, blanched

Clams:

• 2 tablespoons olive oil
• 2 shallots, finely sliced
• Tomato/Clam Broth
• 24 littleneck clams, scrubbed
• 2 tablespoons cold unsalted butter
• Salt and freshly ground pepper
• 1/4 cup finely chopped parsley

Sweet Onion and Grilled Pepper Relish:

• 1 yellow pepper, grilled, peeled and julienned
• 1 red pepper, grilled, peeled and julienned
• 1 Vidalia onion, grilled and thinly sliced
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• Salt and pepper

Directions

For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.

For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.

For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread. For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

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Chicken Milanaise
Yield: 4 Servings

Ingredients

1    chicken
1 tb salt
3 tb butter, unsalted
3 tb flour
2    egg yolks
1 tb lemon juice
2 c  rice, white (to serve on the
- side)
1    salt and pepper (for the
-sauce)

Instructions

Place the chicken in a pot. Cover it with water, add the salt and
bring it to a boil, skimming any scum that may form on the surface.
Turn down the heat, cover the pot and cook the chicken for about 1
hour or until it is done.

Remove the chicken from the pot. Skim and discard the chicken fat
from the surface of the broth. Reserve about 2 cups of broth for the
sauce and use the remaining broth to cook the rice according to
standard procedures for cooking rice.

While the rice is cooking, make the sauce: melt the butter under low
heat in a saucepan and add in the flour, salt and pepper. Stir until
you get a uniform mixture and then add the reserved broth gradually,
stirring constantly. When the mixture thickens, remove from the heat.

Beat the egg yolks with the lemon juice and add them into the sauce.
Stir the sauce until the egg yolks are completely blended. The sauce
is ready. Cut the chicken and serve with sauce on both the chicken
and the rice.

Chicken with white sauce — This is what my mother serves as Chicken
Milanaise. I once ordered Chicken Milanaise at a restaurant, and they
served me an entirely different dish, so I’m not sure as to whether
I’m using the name properly. In any case, this recipe is one of my
favourites! Yield: serves 4-6.

* You are supposed to use white pepper in the sauce but, since I
don’t mind seeing a few black specs in the sauce, I always use black
pepper.

* If you are going to reheat the sauce, make sure that it doesn’t
come to a boil, otherwise the egg will separate.

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OSSOBUCO ALLA MILANESE

Ingredients for Ossobuco

Slices of veal knuckle (must be meaty)	8		pc
Olive oil	150		ml
Butter	100		gm
Flour	100		gm
Mirepoix of vegetables	200		gm
Garlic clove	4		pc
Thyme			sq
Bay leaf	2		pc
Lemon	½		pc
Dry white wine	400		ml
Veal stock	400		ml
Tomato concassé	250		gm
Tomato paste	2		tbs
Julienne or jardiniere of vegetables	200		gm

How to make Ossobuco

1. Heat the oil and butter together in a pan
2. Coat the veal with a little seasoned flour, and brown on all sides in the butter and oil, remove from pan and place in casserole/braising dish
3. Turn down the heat and add the mirepoix of vegetables to pan and sweat for two minutes
4. Add the herbs and lemon juice and sweat for a further two minutes
5. Add the tomato concassé and tomato paste (thinned with a little stock) and stir well
6. Pour in the wine and stock, bring to a boil and simmer for two minutes to combine
7. Pour over the veal and cover with a tight fitting lid or tin foil
8. Braise in the oven (180ºC) or gently on top of the stove until meat is tender; approx. 1 ½ hours
9. Remove veal from the sauce and keep warm
10. Pass the sauce, through a fine strainer and correct (adjust) the seasoning and consistency
11. Return veal to sauce and bring to a simmer
12. Add the julienne or jardiniere of vegetables and simmer for 2 minutes
13. Serve the Ossobuco sprinkled with a mixture of chopped parsley, lemon peel and garlic (this is called a gremolta)

Chef’s Tip for Ossobuco

Ossobuco is traditionally served with a risotto Milanese and crusty bread.

‘Sweat’ means to cook gently without colouring the ingredients
sq = sufficient quantities: add to taste
The various cuts of vegetables mentioned here are covered in my cooking tips of the week

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Blackened Tuna with Remoulade Sauce

1/2 cup light mayonnaise , reduced-fat 2 scallions , chopped 2 tbsp chopped parsley , fresh 4 tsp distilled white vinegar 2 tsp capers , drained and chopped 2 tsp stoneground mustard , coarse-grained 2 tsp paprika 1 1/2 tsp ground oregano 1 1/2 tsp ground thyme 1 tsp garlic powder 1 tsp ground cayenne (red pepper) 1/2 tsp salt 1 1/2 lb tuna steaks , cut into 4 pieces 2 tsp canola oil changeServingSize();

Directions 1 Whisk together mayonnaise, scallions, parsley, vinegar, capers, and mustard. 2 Combine paprika, oregano, thyme, garlic powder, cayenne, and salt. Season both sides of tuna with mixture. 3 Pour oil in a frying pan and heat over medium heat until oil begins to smoke. Cook tuna 2 minutes per side until it is medium-rare. Serve steaks with sauce on the side.

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Salmon Croquettes With Remoulade Sauce Recipe

Ingredients

2 tablespoons butter
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
About 3 cups canned salmon, drained, flaked
1 cup soft breadcrumbs (fresh, make my own)
1 large egg, lightly beaten
2 tablespoons mayonnaise *
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
*NOTE: Can add a little more mayonnaise for binder if you have to
REMOULADE SAUCE
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
Serve on side of croquette, or dollop on top

Directions

In large skilllet, melt butter
Add bell pepper, green onions, saute until tender
In large bowl mix bell pepper mixture with salmon, and next 5 ingredients
Shape into patties, about 8 ??
Fry 4 patties in about 2 tablespoons hot oil over medium heat, about 3 minutes on each side until golden brown
Repeat with 2 more tablespoons oil and other patties
REMOULADE SAUCE
In large bowl, stir together all ingredients
Garnish with sliced green onions, if desired
This makes about 1-1/4 cups

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grilled chicken panini with sundried tomato sauce
an original recipe by rachelle

2 chicken breasts
salt, pepper
2 teaspoons lemon juice
2 teaspoons olive oil
4 slices rosemary focaccia
1/4 cup lettuce
1/4 cup mozzarella

sundried tomato sauce

2 Tablespoons mayonaise
12 sundried tomatoes, packed in oil
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper

pound chicken breasts to an even thickness. (just use something heavy to pound down that one end, in a ziplock bag to contain any renegade ckn juice.) season chicken liberally with salt, pepper, lemon juice and oil. preheat countertop grill. cook chicken. (my george foreman takes about 8 minutes, but feel free to cook chicken on an outside grill or even in a skillet in a little butter.) set chicken aside.
to make sundried tomato sauce, (which i wanted to call sundried tomato mayo but it is way more tomato-ey than mayo-ey so i went with sauce-)
place garlic in a food processor, process until minced. add mayonnaise and salt and pepper and process. add tomatoes, process to a nice chunky texture. set aside.
cut focaccia in half and place cheese on bottom slice. layer on a chicken breast, lettuce and a plop of sundried tomato sauce. top with bread slice and make the other sandwich. set in preheated grill and grill for about 4 minutes, until bread has a nice crisp texture and cheese is melted.

*i realize that normally you butter or oil the bread for panini, but i don’t for this recipe because of how much oil is already on the focaccia. if you are using another style artisian bread, butter or oil outsides of bread that will come in contact with the hot grill. this will give you those gorgeous grill marks and that yummy crunch. also try substituting any meltable white cheese: muenster, provolone, jarlsburg.

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Spinach lasagna with sun-dried tomato sauce

Ingredients

2 tablespoons plus 2 teaspoons olive oil
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
1 cup plain soy milk (soya milk)
1 cup vegetable stock
2 green (spring) onions, including tender green tops, sliced
1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ounces fresh cremini or shiitake mushrooms, sliced
1 shallot, minced
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
6 cups baby spinach leaves, chopped
2 cups fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 egg white
12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches
1 tablespoon chopped fresh basil

Directions

In a saucepan, heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.

In a large nonstick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.

In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.

In a large bowl, beat together the ricotta, 1/2 cup of the Parmesan and the egg white. Stir in the spinach and set aside.

Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Spread 1/2 cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

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Spiced Fish in Yoghurt and Mayonnaise Sauce recipe

ingredients

12 oz (350 g) haddock fillet, cooked
6 oz (175 g) peeled prawns
1 yellow pepper, seeded
1 avocado pear
2 bananas
juice of 1 lemon
5 tablespoons natural yoghurt
4 tablespoons mayonnaise
2 teaspoons curry powder
1 clove garlic, crushed
salt and freshly ground black pepper
fresh herbs, for garnish

method

1. Flake the fish coarsely in a large bowl and add the prawns. Cut the pepper in fine strips and add to the bowl. Halve the avocado, remove the stone and peel, then slice thinly into a separate bowl.2. Peel the bananas, slice diagonally and add to the avocado, then turn both in the lemon juice to prevent discoloration. Add to the fish mixture, spoon into a serving dish, cover and chill.3. Put the yoghurt, mayonnaise, curry powder, garlic and seasoning into a bowl, mix thoroughly and spoon over the fish. Decorate with fresh herbs.
2 bananas

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Carrots with Curry Sauce

Ingredients for Carrots with Curry Sauce

250 gm Baby Carrots (4-inch)

2 Tablespoons low-fat Mayonnaise

1 Tablespoon low fat sour cream

0.5 teaspoon Curry powder

0.5 teaspoon Skimmed milk

0.5 teaspoon Fresh lemon juice

0.5 teaspoon Honey

Method for making Carrots with Curry Sauce

Steam carrots, covered, for 7 minutes or until crisp tender. Drainthe excess water. Combine mayonnaise and all 5 ingredients in a saucepan. Place over low heat until the ingredients are mixed evenly, stirring occasionally.

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Skillet Steak With Mushroom Sauce

Ingredients

• 1 lb sirloin steak (3/4-in thick)
• 1/4 cup butter, divided
• salt & freshly ground black pepper (do not use too much salt)
• 1 medium onion, finely chopped
• 3 cups sliced fresh mushrooms (can use a little more)
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced (or to taste) (optional)
• 2 tablespoons flour
• 1 cup beef stock
• 1 cup half-and-half cream
• 1 tablespoon prepared horseradish or Dijon mustard

Directions

1. 1

   Rub the steak with salt and pepper all over, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak.

2. 2

   In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).

3. 3

   Transfer to a plate.

4. 4

   Reduce heat to med-high; add remaining butter to skillet.

5. 5

   Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.

6. 6

   Add in the garlic (if using) and cook for 2 minutes.

7. 7

   Add flour and cook stirring for 1 minute.

8. 8

   Gradually stir in beef stock, cream and horseradish.

9. 9

   Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.

10. 10

    Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.

11. 11

    Let steak rest for 5 minutes.

12. 12

    Season sauce with more salt and pepper to taste.

13. 13

    Slice steak thinly across the grain, and serve with the sauce.

***

Fish Fillets with Mushroom Sauce

Ingredients:

• 2 tablespoons butter
• 1-1/2 cups sliced cremini and button mushrooms
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup milk
• 1/3 cup sour cream
• 1/2 teaspoon lemon peel
• 1 pound fish fillets

Preparation:

Preheat oven to 350 degrees. Grease a 2 quart glass baking dish and set thyme, salt, and pepper and cook and stir for 1 minute. Add milk and sour cream; cook and stir until thickened and bubbly. Remove from heat and add lemon peel. Place fillets in prepared baking dish and cover with sauce. Bake at 350 degrees for 15-20 minutes or until fish is cooked and flakes when tested with fork. 4 servings

*****

filet mignon with madeira sauce

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 3/4 lb sliced mushrooms
• 1/2 chopped onion
• 2 cloves chopped garlic
• 1 teaspoon thyme
• salt and pepper
• 4 filet mignon
• 1/2 cup madeira wine
• 1/2 cup beef broth
• 1/2 cup heavy cream

Directions

1. 1

   in skillet heat 2 tbsp butter with oil.

2. 2

   add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.

3. 3

   add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.

4. 4

   add madeira to pan, reduce by half.

5. 5

   add broth and reduce, add cream and stir to thicken.

6. 6

   add mushrooms back to pan, add filets to warm through.

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Fish In Roasted Red Pepper Sauce

Prep Time:
10 min

Total Time:
30 min

Makes:
4 servings

1 lb. cod fillets (4 fillets)

1/4 cup flour

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup sliced onions

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4 cup roasted red peppers

1/4 cup chicken broth

1 clove garlic, peeled

2 Tbsp. chopped cilantro

COAT both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.

MEANWHILE, place cream cheese, red peppers, broth and garlic in blender container; cover. Blend until smooth. Spoon into medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally.

PLACE fish on serving platter; top with the cream cheese mixture. Sprinkle with cilantro.

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Halibut with Roasted Red Pepper Sauce

Ingredients

Halibut:

1 medium onion, thinly sliced

1 large clove garlic, minced

1 (1 1/2-lb.) halibut fillet, skinnedRoasted Pepper Sauce:

1 (7 oz.) can chopped green chilies, drained

1 (7 oz.) jar roasted red peppers, drained

2/3 cup chicken brothDirectionsRoasted Pepper Sauce:
Combine ingredients for roasted pepper sauce in food processor or blender; process until smooth.Halibut:
1. Preheat oven to 425 degrees Fahrenheit. Grease shallow baking dish.2. Prepare Roasted Pepper Sauce; set aside.3. Cover bottom of baking dish with onion and garlic. Top with fish and sauce.

4. Bake 20 minutes or until fish flakes easily when tested with fork. Garnish as desired.

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salmon with cucumber salad and dill sauce

-bec-

Prepare the sauce up to one day ahead, and refrigerate. Wild salmon is in season now, available in many fish markets and grocery stores; its rich, vivid flavor will only make the dish better.


6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup dry white wine
1 English cucumber (about 1 pound)

Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill. Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.

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Scallops with curry sauce

-bec-

Saint-Jacques à la Sauce Curry, Riz aux Poireaux
Pour 4

For the rice
1 cup (100g) of leeks, peeled, washed, and cut into small dices
2 tbsp mild tasting oil
1 cup (200g) of jasmine rice
1.5 cup (12 fl.oz ) stock, salted well

1. Cook the leeks in oil until caramelized, stirring well for about 10 minutes.
2. Add the rice, stirring well for about 1 minute until the rice grains are all transparent.
3. Add the stock and cook in the rice cooker or a pot until the rice is done. Set aside.

For the curry sauce
1/2 tbsp (15g) panang or red curry paste
1 1/4 cup (300 ml.) coconut milk
1 tbsp fishsauce

1. In a small saucepan, cook the curry paste in 1 tbsp of coconut milk until it smells good, about a minute.
2. Add the rest of the coconut milk and fish sauce.
3. Taste it, you might need a bit more fish sauce, sugar, or even coconut milk, depending on your taste.
4. Simmer on very slow heat for 5 minutes. Set aside.

For the garnish
1/4 cup (10g) of leeks, peeled, washed, and cut into thin ribbons.
1 tsp flour
a pince of salt
5 lime leaves, cut into thin ribbons.
oil for frying

1. Toss the leeks in flour and salt, fry quickly in very hot oil until crispy.
2. Fry the lime leaves in oil until crispy. The lime leaves will cook very quickly, in just a second or two, so watch them carefully so as not to
3. Set aside to drain on a paper towel until ready to serve.

For the scallops
About 1 p. of scallops, or enough for about 3 large ones per person
1/2 tsp cumin seeds, crushed
1/2 tsp coriander seeds, crushed
salt and pepper to taste.

1. Season the scallops with a dusting of the cumin, coriander and salt and pepper.
2. Sear the scallops over very high heat on a nonstick pan, or use regular pan with a tablespoon of hot oil. Cook for 1-2 ,minutes on each side, until beautifully caramelized. Serve immediately.

To serve
Serve the scallops with a mound of rice and a few spoonful of sauce, topped with the fried lime leaves and leeks.

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baked fish with horseradish sauce

-bec-

Ingredients:

• 1 1/2 lb. fresh or thawed sole or flounder filet (with or without skin)
• 2 T. vinegar or lemon juice
• 1 T. melted butter
• 4 T. freshly grated horseradish, or 3-4 T. bottled horseradish or to taste
• 1 tart apple, grated
• 3/4 c. sour cream
• Salt
• Sugar

Preparation:

Preheat oven to 350°.

Butter a casserole dish large enough for the fillet or fillets. Rinse and pat the fish dry. Sprinkle with vinegar and brush the melted butter over the top. Place the fillets in the buttered dish.

Bake fillets for 5 minutes.

Meanwhile, mix the rest of the ingredients together, seasoning to taste with the salt and sugar.

Spread the sauce over the fish and bake for another 30 minutes, or until the fish flakes easily with a fork and sauce is bubbly.

Serving suggestion: Salted potatoes and steamed broccoli or Brussels sprouts.

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Chicken Cutlet with Egg Sauce

-bec-

(serves 4)
5 medium size chicken cutlets skinless
2-3 cups of packaged bread crumbs (I used hot and spicy)
1 lightly beaten egg
1.5 cups of plain flour
olive oilEgg sauce
3 eggs
2 tsp fish sauce
1tsp sugar
cracked pepper
1 shallot chopped finely
olive oilRice
saute vegetables1) Use the back of your chopper/knif to tenderize the chicken cutlets. Lightly season with a little salt.2) Heat olive oil in a non-stick pan. Dip chicken cutlets in flour, egg then breadcrumbs. When the pan becomes hot, place cutlets in pan. Cook for 5-8 minutes on each side till it becomes golden brown. Place the cutlets on a oven proof dish. I used the oven warmer to keep the cutlets warm as I fry up the remaining chicken. Slice chicken when done.

3) Dish rice up. Place some saute vegetables on it followed by sliced chicken cutlets.

3) Egg sauce- lightly beat eggs with fish sauce, sugar and cracked pepper. Heat oil and sauteed shallots till it turns soft. Add egg mixture in. Using a wooden spoon, keep stirring the egg inwards in circular motion, just like making scramble eggs. Switch off the heat when the egg looks slightly done and continue stirring. Spoon egg sauce onto the chicken cutlets.

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Baked Penne with Cheese Sauce (Penne Al Forno)

*Bec*

Ingredients :

8	oz	Penne, cooked al dente
2	tbl	Unsalted butter
1	med	Onion, finely chopped
1	tsp	Freshly ground white pepper
1	x	Recipe cheese sauce
2	oz	Fresh bread crumbs, (about 1 cup)

Method :

• 1. Drain the pasta and transfer to a large baking dish. Toss with 1 tablespoon of the butter.
• 2. Heat the remaining butter in a skillet and saute the onion until slightly softened, about 2 minutes.
• 3. Mix the onion, pepper, and Cheese Sauce with the penne. Sprinkle with bread crumbs and bake in a pre-heated 4250 oven for 15 minutes until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.
• MAKE IT LIGHT: Reduce butter to 2 teaspoons and substitute the Light Version Cheese Sauce.
• MAKE IT AHEAD: Prepare the recipe. Unbaked, the penne can be stored up to 1 day in the refrigerator or 1 month in the freezer. If frozen, extend baking time by 25 minutes.
• SERVING SUGGESTION: Serve this as a main dish with a green salad for a light menu. For heartier fare, serve as a first course, followed by grilled chicken, meat, or fish.

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Chaurice Sausage With Creole Sauce Recipe

Ingredients

2-lbs chaurice sausage links
3-tomatoes, chopped
1-large onion, chopped
1-clove garlic, minced
1-tsp salt
1-tsp freshly ground black pepper
1/2-tsp vegetable oil
1/2-cup boiling water

Directions

Heat the oil in a cast iron skillet
Lightly brown the onion
Add the tomatoes and garlic, stirring
Add the sausage, cover and simmer for about 5 minutes
Sprinkle with salt & pepper
Add the boiling water
Cover and simmer for 20 minutes
Great with eggs for breakfast!

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Spaghetti alla Bolognaise

ingredients

• 500g chicken livers
• 2 tablespoons olive oil
• 1 brown onion, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 250g lean minced beef
• 250g lean minced pork
• 1 (800g) tin whole tomatoes
• 1/2 cup beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 750g dried spaghetti
• 1 tablespoon fresh chopped oregano or 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 20g butter
• Grated Parmesan cheese, to serve

preparation method

1. Trim any discoloured spots, fat and membrane from the chicken livers. Wash the livers and then pat them dry with paper towels. Roughly chop the livers.
2. Heat the oil in a large frying pan over medium heat. Add the chicken livers, onion, garlic, and beef and pork mince. Cook, stirring frequently with a wooden spoon to break up the mince, until the meat is brown.
3. Add the tomatoes and juice, the stock and the tomato paste. Stir until well combined, breaking up the tomatoes with a wooden spoon. Add the bay leaves and bring the sauce to the boil. Reduce the heat to low, cover the frying pan with a lid and simmer on very low heat, for 1 hour, or until the sauce is thick and rich. Stir the sauce from time to time during cooking to prevent the meat from sticking.
4. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook, uncovered, stirring from time to time, for 10–12 minutes, or until the pasta is al dente (Be careful not to overcook the pasta). Drain.
5. Remove and discard the bay leaves from the sauce. Stir in the oregano. Remove from the heat, season to taste with salt and pepper. Stir in the butter.
6. To serve, turn the cooked, drained pasta into a heated bowl and top with the sauce. Sprinkle with a little of the Parmesan cheese and pass the remaining cheese separately.

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Venison with grand veneur sauce

Preparation time: 30 mn Cooking time: 60 mn Rest time: 720 mn Total time: 810 mn For 6 servings: 2.5 lb venison (ask for the bones and any scraps for the sauce). 1 tablespoon vegetable oil For the marinade: 1 bottle of red wine 1 garlic clove 1 carrot 2 shallots 1 onion with a clove in it 1 bay leaf 1 sprig fresh thyme 1 sprig rosemary 1 sprig parsley 1 stick celery 2 tablespoons cognac 1 tablespoon olive oil 1 tablespoon peppercorns For the gravy: 2 tablespoons of wine vinegar 2/3 cup heavy cream/crème fraiche 4 tablespoons of red currant jelly 3/4 tablespoon butter 1 tablespoon oil 1 tablespoon flour salt and pepper

Preparation

1 The evening before, put the venison in a large roasting pan with the onion and clove, the shallots and the carrot cut into slices. Add the crushed garlic, herbs, celery and peppercorns.Pour over the olive oil, cognac and red wine. Cover and marinate over night. 2 Turn the venison occasionally. 3 Prepare the gravy:Drain the meat and pat it dry.Carefully separate the meat, vegetables, herbs and wine.Brown the Venison trimmings in a tablespoon of vegetable oil.When they are well browned, add the vegetables and herbs from the marinade. Steam for 5 minutes. Mix in the flour and add the vinegar and the wine from the marinade. 4 Bring to the boil and simmer without a lid for 30 to 40 minutes, skimming as necessary.Add the cream and simmer for another 10 minutes. Season with salt and pepper. 5 Add the redcurrant jelly at the last minute. To cook the venison, make sure it is well drained and cut it into 2 inch slices.Heat 1 tablespoon of oil in a pan and sear the meat, turning to brown both sides.Pour three tablespoons of wine from the marinade into a roasting pan. 6 Add the venison and roast in a hot oven for 16 minutes at 520°F/270°C/ gas mark 9.Turn off the oven. Cover the meat with the juices from the dish and leave to stand for 5 minutes.To serve, place the venison on a hot serving plate and spoon the sauce over the top. Serve with a celery puree.

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Saddle Of Venison With Sauce Poivrade

Ingredients

2.5 kg Venison Saddle

Venison Venison3 litres good Red Wine

Wine Wine1 kg vegetable Mirepoix (Rough Dice Of Carrots, Onion And Celery)

Mirepoix Mirepoix50 ml fresh Blood

Blood Blood1/2 litre Demiglace

Demi-Glace Demi-Glace100 grams Unsalted Butter

Butter Butter1 kg Pumpkin

Pumpkin Pumpkin1/4 kg Watercress Leaves

Watercress Watercress2 good golden delicious Apples

Apple Apple30 grams Pine Nuts

Nuts Nuts

Method

Bone the saddle of venison and then marinate only the bones (not the meat) with the vegetable mirepoix and the red wine for 48 hours. On top of the marinade pour over a little wine vinegar and olive oil which will prevent the wine from breaking down.

Clean the venison fillets very well, making sure that there are no nerves left in the meat.

The Sauce:

drain the vension bones and reserve the precious juices. Roast the bones in a large hot pan and then add the vegetable mirepoix and then the wine from the marinade. Cook until the juices reduce by two-thirds, then add the demiglace and cook for a further 15 minutes.

Pass the sauce through a chinoise and reduce until it thickens by itself, turn off heat and then complete the thickening with the blood.

Pass the sauce again through cheesecloth and then smooth off the top with 100 grams of butter and keep aside in a bain maire.

The Meat:

take a very hot pan and roast the fillets of venison, keeping them quite pink. Slice the meat into noisettes, place on a large hot plate, coat with the sauce and arrange on either side two small egg shapes of the mousseline of pumpkin and of watercress. Garnish with sliced apple freshly tossed in butter and scatter pine nuts on top of the venison sauce.

The Mousselines:

clean and take leaves off fresh watercress, boil in salted water, drain well and chop finely with a knife or in a food processor with sharp blades. Squeeze out all extra moisture in a cloth and add cream or butter to achieve the desired consistency.

Peel the pumpkin and cut into chunks, then boil in salted water. Drain well and puree, season and add a little cream for consistency. It should be firm enough to be moulded with a spoon.
Remarks
Appeared on menu: “Roast Venison with Sauce Poivrade $8.00 (Venison rolled in peppercorns and allspice then roasted and served with sauce of demi glace, white wine vinegar and peppercorns)” Although this recipe shares a name with this dish, the ingredients are quite different.

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Fish Mousseline with Sauce Nantua

Yield: 6

Ingredients:

Sauce Nantua

• 2 tbsp butter
• 2 x shallots, very finely sliced
• 1 x carrot, finely chopped
• 8 ounces raw shrimp or crayfish with shells and heads on
• 2 tbsp Cognac
• 1/2 cup white wine
• 1-1/2 cups fish stock
• 1 x bay leaf
• 1 sprig thyme sprig
• 2 tsp tomato purée
• Pinch paprika
• Pinch cayenne pepper
• 1-1/4 cups heavy cream
• Salt and pepper

Fish

• 12 ounces pike fillets, scallops or other light fish like sole or haddock, chilled
• 1 x egg
• 1 cup heavy cream, chilled
• Salt and pepper
• Two generous handfuls of finely chopped fresh parsley or tarragon

Directions:

Sauce Nantua

1. Heat 2 tablespoons of the butter over low hear. Sauté the shallots and carrot for two minutes. Chop the shrimp, add them, turn up the heat, and fry until they turn bright red, about three minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to the boil, and reduce to a simmer. Add the bay leaf, thyme, tomato paste, paprika, and cayenne, and cook half and hour.
2. Stir in the cream and let bubble a further 10 minutes. Pull out the herbs, blitz in the food processor, strain through a fine-mesh sieve. Bring sauce back to boil in a saucepan, reducing to sauce consistency. Season.

Fish

1. Put the fish, egg and cream in a food processor and whiz just a few seconds to paste. Stir in salt, pepper, and parsley and chill half an hour.
2. Before serving, heat the oven to 350°F/180°C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come half-way up the sides. Bake until just set, about 20 minutes.
3. Unmould onto warm serving plates. Spoon over sauce Nantua, and serve hot.

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Rabbit with Mustard Sauce (Lapin A La Sauce Moutarde) recipe

ingredients

2 kg (4 lb) Rabbit, cleaned and cut into serving pieces
50 g (2 oz) 4 Tbs Butter
Salt and pepper to taste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
300 ml (10 fl oz) 1 1/4 cups Single (light) cream
1 Tbs French mustard
1 Tbs Cornflour (cornstarch), blended with 2 Tbs single (light) cream

marinade

300 ml (10 fl oz) 1 1/4 cups Dry white wine
125 ml (4 fl oz) 1/2 cup Olive oil
2 Garlic cloves, crushed
Salt and pepper to taste
1 Medium onion, thinly sliced
1 Medium carrot, thinly sliced

method

1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade.2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce.3. Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.4. Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.5. Rabbit is an under-used meat in most parts of the English-speaking world, but in France its succulence is much appreciated. In Lapin a la Sauce Moutarde it is teamed with a creamy mustard sauce.

serving amount

4 servings

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Lamb Cutlets with Soubise Sauce Recipe

Ingredients : Serves 4

8 lamb cutlets 1 egg, beaten 100 g/4 oz/2 cups fresh breadcrumbs 45 ml/3 tbsp oil 2 onions, chopped 150 ml/0.25 pt water 25 g/1 oz/2 tbsp butter or margarine 25 g/1 oz/0.25 cup plain (all-purpose) flour 450 ml/0.75 pt/2 cups milk 15 ml/1 tbsp single (light) cream Salt and freshly ground black pepper 2 parsley sprigs Jacket potatoes and peas, to serve

Method : Dip the lamb in the egg, then the breadcrumbs. Heat the oil and fry (saute) the lamb until cooked through and golden brown, turning once. Transfer to a warm serving dish and keep warm. Put the onions and water in a saucepan, bring to the boil and simmer for 10 minutes, then puree in a food processor or blender. Melt the butter or margarine, stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring, until the mixture thickens. Remove from the heat and stir in the onion puree and cream and season to taste. Pour the sauce over the cutlets, garnish with the parsley sprigs and serve with jacket potatoes and peas.