Crusted Seared Tuna

Ingredients :

 

1 good quality square tuna steak

black, white and red sesame seeds

4 tomatillos clean and peeled

2 roasted garlic cloves      

1/2  avocado   

1/4 cup of champagne vinegar or any other vinegar

1 jalapeño without seeds or veins         

1/2 Spanish onion       

1 tablespoon of cilantro minced       

1 tablespoon of parsley minced        

4 leaves of basil        

1 tablespoon of extra virgin olive oil      

Salt, pepper 

How To Prepare :

1. Coat the tuna steak on all sides with the sesame seeds.

2. Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

3. In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.  

4. In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

5. Serve the tuna with the tomatillo sauce.

Serves : 2

Source: Good Day New York

Cheese Ravioli with Fresh Vegetables

Ingredients :

1 lb mini round cheese ravioli, 

 cooked according to package directions

1/4 cup extra virgin olive oil

1 clove fresh garlic, chopped

2 7-oz jars roasted red peppers, sliced in strips

1 whole, medium fresh zucchini, sliced in half moons

1/2 cup black olives, sliced

1 cup chicken broth

Grated Parmesan to taste

Fresh chopped parsley for garnish

Salt and freshly ground black pepper

How To Prepare :

1. Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

2. Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.

3. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Serves : 4

Source: Olive Garden

Spaghetti Sauce

Ingredients :

1 garlic clove

1/2 sweet onion

2 cups plain tomato sauce

1/2 teaspoon oregano

1/2 teaspoon salt

Pinch of sugar

1/4 teaspoon cinnamon

1/2 zucchini, cleaned and skin left on

1/2 bell pepper, seeded.

1/2 cup broccoli florets

1/2 cup eggplant

1 carrot

How To Prepare :

1. Sauté garlic and onion in a saucepan until tender.

2. Add tomato sauce and spices. Allow to simmer.

3. In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

4. Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

5. Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves : 4

Beef Lo Mein

Ingredient :

1 pound flank steak, cut in half lengthwise, 

then sliced across the grain in thin slices

3 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons cornstarch

2 tablespoons oyster sauce

1/2 teaspoon sugar

1/2 pound fresh Chinese egg noodles (lo mein noodles)

1 tablespoon sesame oil

4 tablespoons oil, divided

2 carrots, cut julienne

about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds

1 small (4-ounce) can sliced mushrooms, drained

How To Prepare :

1. Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.

2. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.

3. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until

 al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.

4. Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.

5. Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.

6. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Serves : 4

Source - Real and Healthy Chinese Food Recipes

Baked Potato Soup

Ingredients : 

1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions


How To Prepare : 

1. In large soup pot, cook brown onion in butter over medium heat until tender. 

2. Blend in flour until smooth; cook 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth, over medium heat until mixture boils. 

3. Boil, stirring, 1 minute. 

4. Reduce heat to low. 

5. Add potatoes & Season to taste with seasoned salt and garlic pepper.

6. Finally Heat through a few minutes.

7. Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. 8. Serve immediately. 

Servings : Makes 6 .



Source: The Recipe Secret Forum

Sfoglia's Chicken al Mattone

Ingredients : 

1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry

4 tablespoons fresh lemon juice, divided

3 tablespoons grapeseed oil or olive oil, divided

1 tablespoon chopped fresh rosemary plus additional sprigs for garnish

2 garlic cloves, pressed

Coarse kosher salt

1/4 teaspoon dried crushed red pepper

Chopped fresh Italian parsley

Preparation : 

1. Brick wrapped in aluminum foil or heavy cast-iron skillet

2. Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

3. Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer. 

4. Remove brick and transfer chicken to platter. Drizzle chicken  with remaining 2 tablespoons lemon juice and sprinkle with  crushed red pepper and parsley. Garnish with rosemary sprigs.

Serves : 4

Source: Bon Appetit

Blackberry Sorbet

A fresh fruit sorbet is a delightfully refreshing culmination to any meal. As a method of preserving the taste of a warm autumn into the depths of winter this simply-made sorbet is second to none. From [Blackberry Sorbet] late August to mid October wild blackberries can be picked from bushes by the side of country roads throughout Ireland. A wet summer followed by a warm, dry autumn will ensure a bumper crop.

Ingredients :

1 lb/ 500g/ 2 cups fresh blackberries

4 oz/ 125g/ 1/2 cup sugar

1/4 pt/ 125 ml/ 1/2 cup water

2 egg whites

How To Prepare: 

1. Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve. 

2. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. 

3. Add the blackberries and boil for a further minute. 

4. When the liquid has cooled, fold it into stiffly-beaten egg whites. 

5. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge.

6. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing.

Serves : 4

Wild Rice Turkey Chili

Ingredients : 

1 medium onion,Chopped

2 cloves garlic,Minced

2 cups turkey,cooked, cubed

2 cups wild rice, Cooked

15 oz can great northern beans, drained

11 oz can white corn

2 (4 oz) can green chilies,Diced

14 1/2 oz chicken broth

1 teaspoon cumin, Ground

hot pepper sauce, To Taste

6 oz Monterrey jack,Shredded

How To Prepare : 

1. Heat oil in large pan over medium heat; add onion and garlic. Cook until tender. 

2. Add turkey, rice, beans corn, chilies, broth and cumin.

3. Cover and simmer over low heat to serving temperature. Stir in hot pepper sauce. 

4. Serve with cheese.

Serves :  6

Source : The Ultimate Chili Collection 

McDonald's Shamrock Shake

Ingredients : 

3 Cups vanilla ice cream
1 1/4 Cups milk, 2% or whole
1/4 teaspoon mint extract
4 drops green food coloring
Whipped cream, to top with
A cherry

How To Prepare : 

1. Start with the ice cream, scooping it into a blender. Then pour the milk on top.  Add the mint extract and food coloring, then blend sothat the food coloring and  mint is evenly absorbed.

2. Taste the mixture. If you'd like to add more mint or color, do so now. Blend again until smooth. 

3. Pour into a heavy shake glass and top with whipped cream and a cherry.

Serves :  2

Source: Recipe4Living

Chicken Pot Pies with Chanterelles

Ingredients : 

2 tablespoons olive oil

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 1/2 cups chopped onion

2 garlic cloves, chopped

2 large fresh thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

16 cups water, divided

1/2 cup coarse kosher salt

1/4 cup sugar

4 cups ice cubes

1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed,

patted dry

Pot Pie Filling:

1/3 cup milk

4 garlic cloves, peeled

1/3 cup water

3 tablespoons cornstarch

3 tablespoons olive oil, divided

1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped

3 cups 1/2-inch cubes peeled carrots

3 cups 1/2-inch pieces leeks (about 3; white and pale green parts

only)

3 cups 1/2-inch cubes peeled white-skinned potatoes

2 tablespoons chopped fresh thyme

3 1/2 cups (or more) low-salt chicken broth

1 10-ounce package frozen peas, thawed

1 cup heavy whipping cream

4 teaspoons fresh lemon juice

3/4 teaspoon hot pepper sauce

1/2 teaspoon white truffle oil (optional)

Chicken-Fat Puff Pastry

Special Equipment:

6 2-cup ramekins or soufflé dishes

Chicken:

How to Prepare :

1. Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add

remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.

2. Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.

3. Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.

Pot Pie Filling:

1. Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.

2. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. 

3. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired.  Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.

4.Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

Service : 6

Source: Bon Appetit

Cheesecake Factory Stuffed Mushrooms

Ingredients :  

1 pound large button mushrooms

2 tablespoons olive oil

2 tablespoons butter

2 garlic cloves, minced

2 green onions, minced

3/4 cup sherry or white wine (divided use)

Juice of 1/2 lemon

Salt and freshly ground pepper

1 cup Italian-style seasoned bread crumbs

1/2 cup grated parmesan cheese

1/2 cup grated fontina cheese (divided use)

How To Prepare : 

1. Preheat oven to 350 F. Rinse mushrooms well, pat dry and remove stems. Reserve stems. Use a pastry brush to coat mushroom tops all over with olive oil; place in a shallow baking pan just large enough to hold them in a single layer. Finely chop the stems and set aside.

2. Place any remaining olive oil with the butter in a heavy skillet and melt butter over medium heat. Sauté garlic and green onion until fragrant, 2 to 3 minutes. Add mushroom stems and cook a minute more.

3. Off heat, stir in 1/4 cup of the wine, the lemon juice and bread crumbs; toss with 2 forks to mix well. Stir in the parmesan and half the fontina. Mixture should be moist enough to stick together; add more wine if needed.

4. Spoon filling into mushroom caps. Top with remaining fontina. Pour remaining wine over the mushrooms (it will run off to make a sauce). Bake 8 to 10 minutes, or until cheese melts and mushrooms are cooked through. Spoon pan liquid over mushrooms and serve. 

Servings :Makes 4 

Source: Dallas News

Bonefish Grill's Chimichurri Sauce

Ingredients :

8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

How To Prepare :

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.

2. Add Italian parsley and pulse chop until parsley is 1/8 inch in size.

3. Add the olive oil and blend in quickly. (Do not over blend)

4. Allow the sauce to marinate for 30 minutes before serving.

Servings : Makes 10

Black Bean Soup

Ingredients : 

2 onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste

How To Prepare : 

1. Saute onions and garlic in butter until transparent.

2. Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the Crock Pot. Cook on high, covered for 2 hours, then on low for 8 to 10 hours.

3. Remove ham bone and bay leaf.

4. Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Service: Serve  in soup bowls garnished with sliced jalapeno.

Salmon Bisque

Ingredients :
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch
cubes), about 1 1/2 pounds
2 tablespoons flour
2 cups heavy cream

How To Prepare :

1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

4. Ladle the soup into bowls, and serve garnished with dill sprigs.

Serves 4-8

Source: LA Times