Recipe International » Recipe

Dijon Crusted Halibut

robert — Tue, 17 Apr 2012 09:20:23 +0000

Preheat oven to 350 degrees F. Lightly grease a baking sheet. In a small bowl mix together mayonnaise mustard and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish. In a small bowl mix together melted butter lemon zest the other 1/4 cup bread crumbs and the other tablespoon of Parmesan cheese. Sprinkle over the coated halibut. Bake for 18 to 20 minutes.

Grilled Eggplant with Fresh Ricotta and Tomato Relish

robert — Tue, 03 Apr 2012 20:19:58 +0000

Cut both ends of the tomatoes off and then slice them in two. On a hot stove top griddle or a hot outdoor grill char the tomato slices on both sides. Set aside. – Cut off both ends of the eggplant then peel length wise leaving some stripes of skin. Slice this into ¾ inch rings. – Mix the granulated garlic and the oil together. Brush both sides of the eggplant slices generously with this and then grill about 1 minute on each side. You want the eggplant slices to stay somewhat firm. Set aside. – Peel and crush the garlic with the flat side of a chef’s knife. Sprinkle salt on the crushed garlic and run the flat side of the knife back and forth firmly over the garlic to create a paste. Set aside in a little dish. – Coarsely chop the charred tomatoes and put into a small mixing bowl. Add the garlic paste, chopped basil, salt and pepper to the chopped tomatoes and mix all together. – Mix the fresh ricotta with the parsley and a pinch of salt. – Lay the slices of eggplant on a plate top these off with equal amounts of the fresh ricotta and then a generous amount of tomato relish. Serve immediately.

Tomato Cucumber Mint Yogurt Salad

robert — Tue, 03 Apr 2012 19:25:54 +0000

Grate the lemon with a micro plane to get the zest and set aside. Squeeze the lemon for its juice remove the pits and set aside. – In a mixing bowl put the yogurt along with half of the lemon juice, lemon zest, chopped mint, and salt to taste. Mix this all together, taste and adjust seasoning with lemon juice and salt to taste. Set this aside in the refrigerator. – Cut the grape tomatoes in half and put into a large bowl. Cut up the cucumber into tiny pieces and put into the bowl along with the grape tomatoes. – Pour the yogurt mixture into the grape tomato and cucumber mixture and toss all together till well coated. – Put the salad in the refrigerator for at least one hour before serving.

Beer Braised Pork Loin

robert — Thu, 22 Mar 2012 05:09:01 +0000

Brown pork loin roast in hot oil in a large Dutch oven or roasting pan. – Drain all but 3 tablespoons of fat from pan. Sauté onions and carrots until softened. – Stir in beer salt pepper bay leaf and whole cloves. – Return pork to pan or Dutch oven and cover tightly with aluminum foil. Bake at 350° for 2 to 2½ hours. Place pork loin on a serving platter and keep warm. – Pour cooking liquid from pan into a large bowl skim off fat and remove bay leaf. – Place liquid with vegetables into a blender cover and process at low speed until smooth. Pour processed beer sauce into a saucepan. Bring to a boil stirring often. – Spoon sauce over sliced pork to serve.

Reuben Sandwich

robert — Thu, 15 Mar 2012 14:40:51 +0000

Mix the mayonnaise, sweet pickle relish, and ketchup together and refrigerate for at least one hour. You can make this dressing which is Thousand Island Dressing up to a week ahead of time. – Open package of sauerkraut and drain in a colander (dry out as much as possible). – Lay out four slices of the rye bread and top each with three slices of Swiss cheese. Put 8 ounces of thinly sliced corned beef on each of these slices. Put a tablespoon of dressing on top of corned beef and spread out. Top with sauerkraut and then with another slice of bread. Spread about half a teaspoon of butter on each side of the sandwich and grill in a medium hot skillet. Grill on both sides till nice and crispy and the cheese has melted.

Smoked Salmon Pizette

robert — Thu, 01 Mar 2012 17:29:37 +0000

Preheat oven to 350 degrees Fahrenheit. – Stir together cream cheese, sour cream and green onions. Spread mixture evenly on top of whole pita rounds. Place rounds on lightly greased baking sheets and bake in preheated oven for 7 to 8 minutes. Now cut the pitas in half and then cut the halves into thirds – Transfer warm pitas to a serving platter, sprinkle with diced tomatoes, lay a slice of salmon on top of the tomatoes, and garnish with capers

Posole (Mexican Soup)

robert — Thu, 01 Mar 2012 14:43:53 +0000

Preheat the oven to 400 degrees Fahrenheit. – In a very large soup pot bring 5 quarts of water with the tablespoon of chicken base to a boil and then shut off. – Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. Close up the foil and roast until the garlic is soft, about 45 minutes. .After they have cooled squeeze the garlic out of each clove and set aside. – In a large skillet, heat a thin film of oil over moderate heat. Add the chilies and brown on all sides. Remove the chilies and set aside. After they have cooled coarsely chop. – Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Cook the meat in batches, avoid crowding the pan, and add additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off the excess fat from the pan. Deglaze the pan with about ½ cup of the water you had boiled, scraping the browned bits off the bottom. – Now bring the chicken base flavored water you had set aside to a simmer and add the liquid from the skillet. Add the tomatoes, garlic pulp, chilies, hominy, cilantro, oregano, pepper and cayenne to taste. Simmer ½ hour. Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste and adjust the seasoning. Serve the posole in soup bowls with the garnishes in individual bowls on the side.

Miso Baked Tofu

robert — Wed, 29 Feb 2012 12:27:21 +0000

Preheat oven to350 degrees Fahrenheit. – Cover a cookie sheet with foil. Combine all ingredients except tofu and oil. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl. – Cut tofu into ½ inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture. Gently lay tofu pieces on covered cookie sheet. Bake for about 15 minutes or until golden brown and slightly crisp. Remove from oven. Turn the pieces over and “baste” another layer of miso mixture over the pieces with a spoon. Bake another 10 minutes until browned and crisp.

Penne with Fried Garlic and Broccoli

robert — Wed, 29 Feb 2012 11:34:46 +0000

Cook penne in boiling salted water 10 minutes or until al dente. – While the penne is cooking heat olive oil in a large sautee pan to medium high. Right before the oil starts to smoke add garlic and stir. As soon as the garlic starts to turn golden add the broccoli florets and stir together for a few seconds (very important not to overcook the broccoli at this stage you want the broccoli just heated through and firm). Remove the florets from the heat and transfer into a large mixing bowl along with the olive oil and the garlic and toss all together with some salt to taste. Now add the penne toss once again and serve as a side dish.

Thai Broiled Eggplant And Tofu

robert — Wed, 29 Feb 2012 10:36:47 +0000

Preheat oven to 400 degrees Fahrenheit. In the meantime put the red pepper flakes, garlic, cilantro, onion, honey and lime juice in food processor and puree until smooth. Put Thai eggplants on a baking sheet and into the oven and bake 7 to 8 minutes. Let eggplants cool slightly then peel and slice in half. Set aside. Heat oil in a large skillet and add the chili mixture and reduce heat to medium. After about 2 minutes stir in tofu without breaking it up, 1/4 cup of the basil and the eggplant. Cook 2 to 3 minutes and serve hot garnished with the rest of the basil and lime zest.