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16 September 2009
Video: Dinner Under $10, Angel Hair Frittata
From Denny: School is back in session and families are looking for quick, easy and inexpensive dishes for dinner. Here's a tasty quick idea of what to do with leftover pasta noodles: turn them into a frittata omelette cake with cheese!
Recipes: Fried Nutella ravioli with mascarpone, toasted hazelnuts. more great pasta dishes
From Denny: Now if this doesn't take the cake, uh, pasta, for an unusual and tasty idea for using chocolate! Found this over at NBC's The Today Show. These are all recipes featured from the FRESCO restaurant run by the Scotto family in New York City.
From: FRESCO restaurant by Scotto
Makes: 4 servings
INGREDIENTS
Filling
• 1 jar Nutella (hazelnut spread)
Ravioli
• 2 tablespoons cocoa powder
• 2 tablespoons hot water
• 2 tablespoons melted bittersweet chocolate
• 1 1/2 cups semolina flour
• 1/4 cup granulated sugar
• 3 eggs
Mascarpone cream
• 1 container of mascarpone (500 g)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Toasted hazelnuts for garnish
DIRECTIONS
Raviolis
1. Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar, 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.
2. Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6-inches by 15-inches.
3. Cut pasta sheet into 3-inch squares. Place 1 tablespoon of Nutella spread in the center of each square. Lightly beat 1 egg and brush the edges of the pasta squares, then fold diagonally over the filling, pressing gently to seal.
4. Preheat the oven to 200° F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350° F.
5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Mascarpone cream
Mix 1 container of mascarpone (500 g) with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract.
Place a dollop of the mascarpone cream in the center of a plate, surrounded by 5 ravioli; sprinkle with toasted hazelnuts and serve.
***
And the pasta recipes:
Artichoke linguine with wild mushrooms and goat cheese
From: FRESCO by Scotto
Makes: 4 servings
INGREDIENTS
• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 4 tablespoons scallions, thinly sliced
• 1 pound mixed wild mushrooms, trimmed, washed and dried (any combination of oyster, shiitake, or trumpet mushrooms)
• 1/2 cup cherry tomatoes or grape tomatoes cut in half
• 1 cup frozen or canned artichoke hearts or bottoms, washed and drained
• 1/2 cup fresh frozen peas, defrosted
• 1 pound fresh baby spinach, trimmed, washed, and pat dried
• 3 tablespoons soft unsalted butter
• 1 1/2 pounds fresh linguine, spaghetti or fettuccine
• 3/4 cup crumbled goat cheese
• Salt and freshly ground black pepper to taste
DIRECTIONS
1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Meanwhile, in a large 12-inch sauté pan, heat the olive oil over medium to high heat or until almost smoking. Add the garlic and scallions, sauté until lightly brown. Add the mushrooms and continue to sauté until mushrooms are soft, follow by adding cherry tomatoes and artichokes; season with salt and pepper. Continue to simmer for 5 to 7 minutes; set aside.
3. Drop the pasta into boiling water and cook until tender, about 4 to 5 minutes; drain.
4. Add the hot pasta to the large sauté pan containing the vegetables by stirring gently over medium heat. Add the peas, spinach and soft butter, toss until butter is melted and spinach is wilted. Transfer to a serving dish and sprinkle with crumbled goat cheese.
Serve immediately.
***
Penne with pesto sauce, string beans and Yukon gold potatoes
From: FRESCO by Scotto
Makes: 6 servings
INGREDIENTS
Pasta
• 1/2 pound string beans, blanched; cut in half
• 1/2 pound Yukon gold potatoes, diced small and blanched
• 1 pound penne pasta
• 1/2 cup basil pesto (see recipe below)
• 1 tablespoon chopped garlic
• 1/2 tablespoon julienne shallots
• 1/4 cup extra-virgin olive oil
• Salt and pepper
Pesto sauce
• 4 cups basil leaves
• 3 cloves garlic, crushed
• 1/2 lemon, juice only
• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, roasted
• 2 ounces Parmesan, freshly grated
• Salt and pepper
DIRECTIONS
Pasta
1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute.
2. In a large pot of lightly salted boiling water, cook penne according to package directions, drain and add to sauté pan containing the string beans and potatoes.
3. Simmer for about 2 minutes over medium heat, then add basil pesto and toss.
4. Season with salt and pepper to taste and serve immediately.
Pesto sauce
1. Pick over basil leaves, wash and dry in a salad spinner.
2. Place basil in a food processor with the garlic and lemon juice, process until well combined.
3. With machine running, drizzle in olive oil. Add pine nuts and Parmesan and process briefly to retain some texture to the pesto.
4. Season with salt and pepper to taste.
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From: FRESCO restaurant by Scotto
Makes: 4 servings
INGREDIENTS
Filling
• 1 jar Nutella (hazelnut spread)
Ravioli
• 2 tablespoons cocoa powder
• 2 tablespoons hot water
• 2 tablespoons melted bittersweet chocolate
• 1 1/2 cups semolina flour
• 1/4 cup granulated sugar
• 3 eggs
Mascarpone cream
• 1 container of mascarpone (500 g)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Toasted hazelnuts for garnish
DIRECTIONS
Raviolis
1. Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar, 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.
2. Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6-inches by 15-inches.
3. Cut pasta sheet into 3-inch squares. Place 1 tablespoon of Nutella spread in the center of each square. Lightly beat 1 egg and brush the edges of the pasta squares, then fold diagonally over the filling, pressing gently to seal.
4. Preheat the oven to 200° F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350° F.
5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Mascarpone cream
Mix 1 container of mascarpone (500 g) with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract.
Place a dollop of the mascarpone cream in the center of a plate, surrounded by 5 ravioli; sprinkle with toasted hazelnuts and serve.
***
And the pasta recipes:
Artichoke linguine with wild mushrooms and goat cheese
From: FRESCO by Scotto
Makes: 4 servings
INGREDIENTS
• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 4 tablespoons scallions, thinly sliced
• 1 pound mixed wild mushrooms, trimmed, washed and dried (any combination of oyster, shiitake, or trumpet mushrooms)
• 1/2 cup cherry tomatoes or grape tomatoes cut in half
• 1 cup frozen or canned artichoke hearts or bottoms, washed and drained
• 1/2 cup fresh frozen peas, defrosted
• 1 pound fresh baby spinach, trimmed, washed, and pat dried
• 3 tablespoons soft unsalted butter
• 1 1/2 pounds fresh linguine, spaghetti or fettuccine
• 3/4 cup crumbled goat cheese
• Salt and freshly ground black pepper to taste
DIRECTIONS
1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Meanwhile, in a large 12-inch sauté pan, heat the olive oil over medium to high heat or until almost smoking. Add the garlic and scallions, sauté until lightly brown. Add the mushrooms and continue to sauté until mushrooms are soft, follow by adding cherry tomatoes and artichokes; season with salt and pepper. Continue to simmer for 5 to 7 minutes; set aside.
3. Drop the pasta into boiling water and cook until tender, about 4 to 5 minutes; drain.
4. Add the hot pasta to the large sauté pan containing the vegetables by stirring gently over medium heat. Add the peas, spinach and soft butter, toss until butter is melted and spinach is wilted. Transfer to a serving dish and sprinkle with crumbled goat cheese.
Serve immediately.
***
Penne with pesto sauce, string beans and Yukon gold potatoes
From: FRESCO by Scotto
Makes: 6 servings
INGREDIENTS
Pasta
• 1/2 pound string beans, blanched; cut in half
• 1/2 pound Yukon gold potatoes, diced small and blanched
• 1 pound penne pasta
• 1/2 cup basil pesto (see recipe below)
• 1 tablespoon chopped garlic
• 1/2 tablespoon julienne shallots
• 1/4 cup extra-virgin olive oil
• Salt and pepper
Pesto sauce
• 4 cups basil leaves
• 3 cloves garlic, crushed
• 1/2 lemon, juice only
• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, roasted
• 2 ounces Parmesan, freshly grated
• Salt and pepper
DIRECTIONS
Pasta
1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute.
2. In a large pot of lightly salted boiling water, cook penne according to package directions, drain and add to sauté pan containing the string beans and potatoes.
3. Simmer for about 2 minutes over medium heat, then add basil pesto and toss.
4. Season with salt and pepper to taste and serve immediately.
Pesto sauce
1. Pick over basil leaves, wash and dry in a salad spinner.
2. Place basil in a food processor with the garlic and lemon juice, process until well combined.
3. With machine running, drizzle in olive oil. Add pine nuts and Parmesan and process briefly to retain some texture to the pesto.
4. Season with salt and pepper to taste.
15 September 2009
Video and 3 Cake Recipes: Tunnel of Fudge Cake, Wacky Cake, Cold Oven Pound Cake
From Denny: This is so my kind of food video depicting comfort cakes with the best ingredients: sugar, flour and CHOCOLATE! :) My favorite is the Tunnel of Fudge Cake. This Cold Oven Pound Cake is a recipe I've never heard of and am curious to try. Apparently, it comes from the early 1900's (which is why I've never heard of it) and is a much lighter pound cake because it is started in a cold oven rather than a hot one. This chef from Cook's Illustrated is really interesting with the historical trivia for these recipes and food science explanations of why things work in these recipes. Take a look and a listen. Enjoy baking these easy comfort cakes!
RECIPES
Tunnel of fudge cake
From: Chris Kimball, editor of Cook's Illustrated
Serves: 12 to 14
INGREDIENTS
Cake
• 3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan
• 1/2 cup boiling water
• 2 ounces chopped bittersweet chocolate
• 2 cups all-purpose flour
• 2 cups pecans or walnuts, chopped fine
• 2 cups confectioners' sugar
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 1/2 sticks unsalted butter, softened
Chocolate glaze
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract
DIRECTIONS
Do not use a cake tester, toothpick, or skewer to test the cake — the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)
Wacky cake
From: Chris Kimball, editor of Cook's Illustrated
Serves: 6 to 8
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup natural cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 5 tablespoons vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 cup water
• Confectioners' sugar for dusting
DIRECTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for three days at room temperature.)
Cold-oven pound cake
From: Chris Kimball, editor of Cook's Illustrated
Serves: 12
INGREDIENTS
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups sugar
• 6 large eggs
DIRECTIONS
You'll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan. In step 2, don't worry if the batter looks slightly separated.
1. Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
4. Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
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RECIPES
Tunnel of fudge cake
From: Chris Kimball, editor of Cook's Illustrated
Serves: 12 to 14
INGREDIENTS
Cake
• 3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan
• 1/2 cup boiling water
• 2 ounces chopped bittersweet chocolate
• 2 cups all-purpose flour
• 2 cups pecans or walnuts, chopped fine
• 2 cups confectioners' sugar
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 1/2 sticks unsalted butter, softened
Chocolate glaze
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract
DIRECTIONS
Do not use a cake tester, toothpick, or skewer to test the cake — the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)
Wacky cake
From: Chris Kimball, editor of Cook's Illustrated
Serves: 6 to 8
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup natural cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 5 tablespoons vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 cup water
• Confectioners' sugar for dusting
DIRECTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for three days at room temperature.)
Cold-oven pound cake
From: Chris Kimball, editor of Cook's Illustrated
Serves: 12
INGREDIENTS
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups sugar
• 6 large eggs
DIRECTIONS
You'll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan. In step 2, don't worry if the batter looks slightly separated.
1. Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
4. Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Video and Recipes: Love Crab Cakes? Try Caribbean Version from Florida Chef
From Denny: We love crab cakes in the South and this chef from Florida has a fabulous recipe available! I just love it when chefs come on national TV and share their recipes as promotion for some new restaurant they are opening like this lady. These recipes are such a treat! Take a look - try and not salivate too much - you still have to get through your work day before you can get home to make this delicious dish! :)
Caribbean tropical crab cakes
From: Chef Cindy Hutson
Yield: 8 servings
INGREDIENTS
Caribbean tropical crab cakes
• 3 eggs
• 1/2 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Madras curry powder
• 2 each scallions, chopped, greens only
• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped
• 2 cups panko
• 1 pound crabmeat, jumbo lump
• Salt, to taste
• Pepper, to taste
Mango papaya salsa
• 1 teaspoon chives, chopped
• 1/4 cup sugar (adjust to sweetness of papaya)
• 3 limes, squeezed
• 1/3 cup scallions, chopped (green only)
• 1 teaspoon Scotch Bonnet sauce – to taste
• 1 cup papayas, diced
• 1 cup mangoes, diced
• 2 tablespoons cilantro. chopped
DIRECTIONS
Caribbean tropical crab cakes
Beat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes. Add scallions, parsley, red onion, red and yellow pepper and toss with curry mixture. Add the crab, panko, salt and pepper to taste. Toss ingredients together gently. Form into 3-ounce servings. Sear off in hot skillet with butter until golden brown on each side. Finish in the 400 degrees oven for about 8-10 minutes. Serve with mango papaya salsa.
Mango papaya salsa
Place all ingredients in a bowl and mix well.
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Caribbean tropical crab cakes
From: Chef Cindy Hutson
Yield: 8 servings
INGREDIENTS
Caribbean tropical crab cakes
• 3 eggs
• 1/2 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Madras curry powder
• 2 each scallions, chopped, greens only
• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped
• 2 cups panko
• 1 pound crabmeat, jumbo lump
• Salt, to taste
• Pepper, to taste
Mango papaya salsa
• 1 teaspoon chives, chopped
• 1/4 cup sugar (adjust to sweetness of papaya)
• 3 limes, squeezed
• 1/3 cup scallions, chopped (green only)
• 1 teaspoon Scotch Bonnet sauce – to taste
• 1 cup papayas, diced
• 1 cup mangoes, diced
• 2 tablespoons cilantro. chopped
DIRECTIONS
Caribbean tropical crab cakes
Beat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes. Add scallions, parsley, red onion, red and yellow pepper and toss with curry mixture. Add the crab, panko, salt and pepper to taste. Toss ingredients together gently. Form into 3-ounce servings. Sear off in hot skillet with butter until golden brown on each side. Finish in the 400 degrees oven for about 8-10 minutes. Serve with mango papaya salsa.
Mango papaya salsa
Place all ingredients in a bowl and mix well.
Video and Recipes: Easy Dips and Cool Appetizers
From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!
* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.
Vegetable fritters
From: Chef Curtis Stone
Makes: 12
INGREDIENTS
• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)
DIRECTIONS
Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.
Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.
Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.
Add the vegetables and stir to coat with the egg.
Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.
Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.
Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.
Place the fritters on a platter and serve with the sour cream-dill sauce.
***
Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!
Barbeque chicken quesadillas
From: Chef Curtis Stone
Serves: 4
INGREDIENTS
• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce
DIRECTIONS
Preheat oven to 250F.
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.
Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.
Fold the uncovered half of each tortilla over the filling to form a half moon shape.
Heat a large flat griddle pan over medium heat.
Place 2 quesadillas on the griddle.
Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.
Transfer the quesadillas to a baking sheet and keep them warm in the oven.
Repeat with the remaining 2 quesadillas.
Cut the quesadillas into wedges and serve.
***
This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!
Fresh crab and avocado dip with crispy tortilla chips
From: Chef Curtis Stone
Serves: 6
INGREDIENTS
• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish
DIRECTIONS
Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.
Season the avocado mixture with salt and pepper to taste.
Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.
Squeeze the crabmeat gently to remove any excess liquid.
Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.
Season with salt and pepper to taste.
Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
Cover and refrigerate until ready to serve.
Heat 3 inches of oil in a wok or deep skillet over medium-high heat.
Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.
Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.
While the chips are still hot, sprinkle them lightly with salt.
Garnish the dip with basil leaves and serve with the tortilla chips.
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* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.
Vegetable fritters
From: Chef Curtis Stone
Makes: 12
INGREDIENTS
• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)
DIRECTIONS
Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.
Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.
Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.
Add the vegetables and stir to coat with the egg.
Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.
Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.
Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.
Place the fritters on a platter and serve with the sour cream-dill sauce.
***
Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!
Barbeque chicken quesadillas
From: Chef Curtis Stone
Serves: 4
INGREDIENTS
• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce
DIRECTIONS
Preheat oven to 250F.
Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.
Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.
Fold the uncovered half of each tortilla over the filling to form a half moon shape.
Heat a large flat griddle pan over medium heat.
Place 2 quesadillas on the griddle.
Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.
Transfer the quesadillas to a baking sheet and keep them warm in the oven.
Repeat with the remaining 2 quesadillas.
Cut the quesadillas into wedges and serve.
***
This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!
Fresh crab and avocado dip with crispy tortilla chips
From: Chef Curtis Stone
Serves: 6
INGREDIENTS
• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish
DIRECTIONS
Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.
Season the avocado mixture with salt and pepper to taste.
Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.
Squeeze the crabmeat gently to remove any excess liquid.
Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.
Season with salt and pepper to taste.
Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
Cover and refrigerate until ready to serve.
Heat 3 inches of oil in a wok or deep skillet over medium-high heat.
Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.
Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.
While the chips are still hot, sprinkle them lightly with salt.
Garnish the dip with basil leaves and serve with the tortilla chips.
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