Cooking Demo September 20, 2014 - Four Recipes

I keep trying to find different ways to make traditional food and this week I did my version of a surf and turf meal.  Hope you enjoy.

Surf And Turf London Broil

1 2lb. London broil

1 lb. bay scallops

1 large leek

4 ounces mixed mushrooms (shitake, oyster and baby bellas)

½ cup Panko bread crumbs

1 T chopped Garlic

Gorgonzola cheese crumbles

3 ounces red wine

Fresh basil

½ stick butter

Add the butter, garlic, mushrooms, basil and leeks to a pan sauté pan and cook until soft.  Add the scallops to the mixture and cook until partially cooked.  Add the bread crumbs and wine. If the mixture is dry add a little olive oil to make it pliable.  Butterfly the London broil and fill the inside with the mixture.  Sprinkle Gorgonzola cheese over the mixture. Close the roast and tie it shut.  Broil for 20 min then turn over and finish for another 10-15 minutes. Serve with the tomato Chutney (recipe below).

Tomato Chutney

1 jar Elki's Tomato Bruchetta

½ jar Caramelized Sweet Onion and Balsamic Spread

¼ cup Raisins  

¼ cup Chopped nuts

3 T Mission Fig balsamic vinegar

Cumin

2 oz. red wine

Put everything into a pan and cook until it begins to thicken.  Serve with fresh bread or serve with meats.

Lakota squash with Fresh Vegetables

 

1-7 inch squash

4 oz. sugar peas

2 ears of fresh corn

1 small head of red cabbage

1 onion chopped

½ cup Raw Pumpkin Seeds

½ t cumin

Cut the squash in half. Using a melon baller carve out pieces of squash until only the shell remains.  Add the squash, shelled peas, onions, shredded cabbage and corn (removed from cob). Add olive oil and pumpkin seeds and cook until the squash is done.  Toss with ¼ cup of Elki’s Caramelized Sweet Onion Spread.  Serve in the squash bowls created from hallowing out the squash meat.

Watermelon Pudding

1 pkg Wind & Willow Crème Brule’ Cheese ball mix

1 small sugar baby watermelon cut into cubes

1 pint heavy cream

2 T butter

4 T cornstarch

1 oz. sweet Pomegranate

Balsamic Vinegar

Put the watermelon into a blender and blend until fine.  Strain through a strainer then press the pulp to get as much juice as possible.  I got ¾ cup of juice from a 7 inch melon.  Add the butter, cream and the Crème Brule' mix to a sauce pan.  Heat it gently, stirring constantly.  Add the cornstarch to the watermelon juice then add to cream mixture while stirring with a whisk.on low stirring constantly until thickened Chill in freezer for 40 minutes and serve with sweet balsamic vinegar topping with mint.

Quick and easy Cream Cheese icing

1 8 oz. package cream cheese
3 T Stonewall Kitchens Bourbon Pecan Caramel Sauce

Whip cream cheese with a hand held blender until soft.  Add the caramel sauce and blend again.  I served this on carrot cake but it would go with any sweet bread.

Cooking Demo Sept 6, 2014

I haven't repeated any recipes before but I had very few people when I did this so I tried it again and it was  positively recieved.
Sweet Potato Salsa

½ cup water

2 oz dry red wine 

2T olive oil

1 large sweet potato cubed in small ¼ inch pieces

1 medium onion chopped

1 sweet green pepper chopped

1 sweet yellow pepper chopped

½ teaspoon Cinnamon

½ teaspoon Ground Ginger

3 Tablespoons sugar

½ cup Stonewall Kitchens Spicy Corn Relish

¾ cups fresh strawberries sliced thin

cilantro

Add the sweet potatoes to a skillet with 2 T olive oil and sauté until lightly browned.  Add the water, red wine, peppers cinnamon, ginger and onion.  Cook until the liquid is absorbed then add the sugar, corn relish and strawberry slices and toss.  Garnish with some fresh cilantro and a strawberry and serve on lettuce leaves.

Cooking Demo Sept 13, 2014 Recipe Two

Chicken Breasts in Pie Crust with Chopped Pecan Topping

3 large Chicken breasts

Sun-dried tomato halves

Stonewall Kitchens Black Olive Tapenade

Fresh Spinach

Chopped Garlic

½ cup Grated Ashe County Romano cheese

3 pie crusts

Cut the chicken into 4 inch pieces and butterfly them.  Cut the pie crust into 4x6 inch strips.  Lay the

Chicken on the crust then add a spinach leaf, sun dried tomato half, a little chopped garlic, ½ teas Black Olive Tapenade and top with grated cheese.  Wrap the crust around the breast and secure with water.

Cover the top with melted butter and sprinkle with finely chopped pecans.  Bake in oven at 425 degrees for about 20 minutes or until golden brown. Dip in garlic sauce.

Chicken and Garlic Sauce

1 pkg More Than Gourmet Chicken Demi-Glace

1 cup water

Flour or cornstarch

Garlic

4 ounces white wine

Add the demi-glace and water to a sauce pan.  Heat until dissolved.  Add the wine and 2 T chopped garlic.  Thicken with flour water or cornstarch.

Cooking Demo Sept 13, 2014 Recipe One

Bread is on the right side next to a chicken recipe in the next post

Butternut and Carrot Bread

1 cup Butternut squash

1 cup Carrots

1 small onion

1 T Garlic

Fresh Basil

Mushrooms

½ cup Romano cheese

1 cup flour

2 eggs

1 teas Baking soda

1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

Steam the butternut squash with red wine in the microwave until soft.  Scoop out the meat. Add 1 cup off chopped carrots and one chopped onion. Chop ¼ pound of shitake mushrooms and add to the mixture.  Add the grated Romano cheese and 1 T basil pesto to the bowl and stir until  well mixed.  Add the eggs and mix again.  Put the flour and baking soda and nuts in the mixture.  Mix until the mixture is smooth. Add water as need to make the mixture into a batter.  Add to greased baking dish, put fresh basil leaves on top and cook for 40-45 minutes at 350 degrees.  Check by inserting a knife in the center. Serve hot with Garlic and herb butter.

Cooking demo June 7 part 2 Pickles like you've never had them before and a touch of sweetness for dessert.

These pickles turned out so good I even surprised myself.  They can be eaten as sweet pickles or I chose to use them as topping with goat cheese on a lettuce leaf.  They are pretty as well.

Sweet Strawberry and Cucumbers with Curried Mango Vinegar Refrigerator Pickles

7 cucumber pickles slice 1/8 inch

1-½ pints large strawberries sliced across

1 cup Leslie Elizabeth Mango Balsamic Vinegar

1 cup white vinegar

½ cup Stonewall Kitchens Curried Mango Sauce

3 leeks sliced into rings

6 large spearmint leaves

1 large bunch of parsley

1 cup sugar

½ teas mild curry powder

1T salt

Place sliced strawberries and cucumbers in a colander and sprinkle with the salt. Allow them to sit for 15 minutes.  In a non-reactive pot add the vinegars, sugar, curried mango sauce and curry powder.  Heat while stirring and bring to a boil.  Using sterilized jars, put 1-2 spearmint leaves crushed and 2 T chopped parsley in the bottom of the jar.  Fill with strawberries, pickles and leeks to the top.  Top with another spearmint leaf and chopped parsley.  Pour the liquid to within ½ of the top.  Put in refrigerator for min 48 hours.  They can be eaten as pickles or served over goat cheese or ricotta cheese on a lettuce leaf as salad.  This recipe made 2 qts

This was a perfect dessert.  It was sweet but not too sweet and the honey added a richness to the taste.

Cheese and honey stuffed Dates

12 dried dates

1 cup ricotta cheese

½ cup whipping cream

2 T Savannah Bee Honey for Cheese

Sliced strawberries

Savannah Bee Honey comb

Slice dates down one side and remove the pits.  Blend the ricotta until smooth.  Add the whipping cream and honey and blend until smooth.  Fill each date with the cheese mixture top with a piece off strawberry a small mint leaf and a small piece of honey comb.