TV5 Kitchen

Muddy Rudder’s Mediterranean Potato Salad

Updated 1 year ago

Ingredients:
1 lb. red potatoes
1 cup pesto (more if desired)
2 cups marinated artichoke hearts
1 cup kalamata olives
cup capers
1 cup grape tomatoes
salt and pepper to taste

Directions:
1.Slice potatoes in half and cook until fork tender. Then cold shock in ice bath.
2.Drain potatoes.
3.Toss potatoes with pesto, season with salt and pepper and place in your favorite serving dish. Refrigerate until ready to serve.

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Muddy Rudder’s Roast Turkey

Updated 1 year ago

Ingredients:
1 20 lb. turkey
4-5 stalks celery, coarsely chopped
3-4 carrots, coarsely chopped
3-4 sprigs fresh sage
4-5 cloves garlic, chopped or whole
1 onion, coarsely chopped
butter
salt and pepper
poultry seasoning

Directions:
Preheat oven to 350.

Remove giblets, gizzards and neck from turkey. Rinse thoroughly under cold water.

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Bich Nga’s Chase Away The Blues Stir Fry Beef

Updated 1 year ago

Ingredients:
8 oz round, flank, or shell sirloin beef, sliced thin
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1tsp vegetable oil

Mix well and set aside.

1 large onion cut in thick julienne fashion
6 cloves garlic (2 T minced)
1 LB string beans, washed, trimmed, cut in half
8 oz mushrooms, sliced

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Muddy Rudder’s Mustard B.B.Q. Pork

Updated 1 year ago

Ingredients:
4 10 oz. pork chops

B.B.Q. Sauce:
cup Dijon mustard
cup brown sugar
cup balsamic vinegar

Directions:
1.Mix all ingredients for sauce together.
2.Place pork on hot grill.
3.When almost cooked to desired doneness, brush with B.B.Q. sauce and finish cooking.

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Muddy Rudder’s Turkey Rub

Updated 1 year ago

Ingredients:
1/4 cup seasoned salt
3 tablespoons garlic powder
1 tablespoon rubbed sage
1 tablespoon white pepper
1 teaspoon celery salt

1)Mix all ingredients thoroughly.
2)Rinse turkey in cold water. Be sure to remove any extra parts stuffed inside bird.
3)Rub generously with seasoning mix. Lift skin wherever possible, and rub underneath.

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Muddy Rudder’s Pumpkin Ginger Mousse Tart

Updated 1 year ago

Ingredients:
8-10 tart shells
4 large egg yolks
2 tablespoons dark rum
cup orange juice
1-15 oz. can of pumpkin
2 tablespoons pumpkin pie spice
cup crystallized ginger
cup granulated sugar
2 cups heavy cream
cup powdered sugar

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Crocker House Scallops

Updated 1 year ago

Ingredients:
7 oz. fresh sea scallops, muscles removed
1 cup fresh mushrooms, sliced
cup fresh scallions, sliced
1 teaspoon garlic, chopped
2 oz. white wine (sauterne)
3 tomato wedges
1 tablespoons butter
half of a lemon
flour
3 tablespoons clarified butter or peanut oil

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Muddy Rudder’s Pecan Crusted Trout Salad

Updated 1 year ago

Ingredients:
1 egg, beaten
cup pecans
cup flour
1 trout, cleaned
1 oz. olive oil
5 oz. mescaline greens
2 oz. gorgonzola cheese
1/8 cup dried cherries
5 mandarin orange segments
5 grape tomatoes
3 oz. your favorite dressing (A balsamic vinegar and olive oil combination is recommended)

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Muddy Rudder’s Cranberry Sauce

Updated 1 year ago

Ingredients:
2 cups cranberries
Zest of 1 orange
Meat of 1 orange, chopped
1 cinnamon stick
cup brown sugar
cup port wine
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon water

Directions:
In a small saucepan, combine cranberries, orange zest, port wine, sugar and cinnamon. Cook until cranberries are tender (about 1 hour). Add the meat of 1 orange.

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Crocker House’s Port Wine & Stilton Vinaigrette

Updated 1 year ago

Ingredients:
1 Egg
1/4 Cup Granulated Sugar
1 tablespoon Dijon Mustard
1/3 cup Raspberry Vinegar
1/3 cup Port Wine
1/2 teaspoon salt
3 tablespoons of Chopped Onion
2 cups oil (we use a corn/olive blend)
2oz. Stilton cheese
1 tablespoon dry Good Seasons Italian Dressing

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Muddy Rudder’s Seviche for Valentine’s Day

Updated 1 year ago

Ingredients:
8 oz. squid
8 oz. scallops
8 oz. shrimp
8 oz. cubed fish
8-10 shucked clams
cup lime juice
cup orange juice
5-6 tablespoons cilantro
2 tablespoons tomato, peeled, seeded and diced
cup red onion, diced
salt and pepper to taste

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Muddy Rudder’s Mushroom Lasagna

Updated 1 year ago

Ingredients:
1 portabello mushroom
6 oz. mozzarella cheese
1 roasted red pepper
1 cup baby spinach
olive oil
balsamic vinegar reduction

Directions:
1.Grill portabello mushroom and allow to cool. Lay the mushroom flat and slice into 3 thin layers.
2.Slice fresh mozzarella into 1/8 slices.
3.Saute` baby spinach.
4.Layer all ingredients together, starting with one layer of the mushroom then baby spinach, red pepper, mozzarella, middle layer of portabello, spinach, red pepper, mozzarella and then cap with top layer of mushroom.
5.Set aside and heat in microwave until cheese is warmed.
6.Drizzle with olive oil and balsamic reduction.

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Muddy Rudder’s Leg of lamb with Lingonberry Sauce

Updated 1 year ago

Ingredients:
1 leg of lamb
2 sprigs fresh rosemary
2 sprigs fresh thyme
6 cloves of garlic, minced
2 oz. extra virgin olive oil
lb. carrots
3 stalks celery
2 large Spanish onions

Directions:
1.Preheat oven to 350.
2.Rough chop carrots, celery, and onions then place in roasting pan.
3.Rub leg of lamb with olive oil. Then sprinkle on rosemary, thyme and garlic.
4.Place in oven for 20 minutes then turn over for another 20 minutes.

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Thistle’s Chocolate Mousse

Updated 1 year ago

Ingredients:
1 lb. sweet dark chocolate
4 oz. unsweetened chocolate
3 cups heavy cream
7 eggs
2 oz. granulated sugar

Directions:
1.Chop both types of chocolate into small pieces and melt in a double boiler.
2.Whip cream until soft peaks are reached.
3.Whip the eggs with the sugar until they are light and fluffy.
4.Incorporate the egg mixture into the chocolate then fold in the whipped cream.
5.Enjoy!

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Muddy Rudder’s Broiled Red Snapper for Valentine’s Day…

Updated 1 year ago

Ingredients:
4 8oz. red snapper filets
4 oz. red wine
4 oz. lemon juice
whole grain mustard

Directions:
1.Preheat oven to 350.
2.In baking dish, top filets with red wine and lemon juice
3.Spread whole grain mustard over each filet.
4.Broil at 350 for 15-20 minutes.

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Muddy Rudder’s Salmon with Creme Fraiche and Caviar

Updated 1 year ago

Ingredients:
8 oz. salmon filet
1 oz. extra virgin olive oil
1 oz. flour
red onion
1 oz. dark balsamic vinegar
1 oz. crme fraiche
1/8 oz. caviar

Directions:
1.Caramelize onions then deglaze with balsamic vinegar.
2.Heat saut pan to med-high heat.
3.Dredge salmon in flour and place in pan until desired doneness.
4.Put balsamic onions on plate. Place salmon on top of onions then top with crme fraiche and caviar.
5.Serve immediately.

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Muddy Rudder’s Low-Carb Pasta Salad

Updated 1 year ago

Ingredients:
1 lb. low-carb pasta
1 green pepper, diced
1 red pepper, diced
red onion, diced
1 oz. garlic
1/3 cup white balsamic vinegar
2/3 cup extra virgin olive oil
cup fresh thyme, oregano and parsley
cup fresh grated parmesan cheese
salt and pepper to taste

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Thistle’s Swordfish or Salmon Portuguese

Updated 1 year ago

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 oz. onion
1 green olive, sliced
2 oz. tomato, diced
cup port wine
cup fish broth
flour
pinch of salt
pinch of black pepper
pinch of parsley
pinch of oregano

Directions:
1.Toss fish in flour and shake off excess.
2.In a saut pan, heat olive oil over mid-high heat. Saut fish for about 1 minute on each side.
3.Add rest of the ingredients to pan. Cover and simmer for 10-15 minutes, until fish is cooked.
4.Serve over a bed of rice with a side of steamed vegetables. Enjoy!

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Muddy Rudder’s Fruit Tart with Creme Anglase

Updated 1 year ago

Ingredients:
1 tart shell
1 strawberry
6 blueberries
kiwi
4 mandarin orange segments
cup apricot glaze
cup crme anglase (recipe follows)

Directions:
1.Fan strawberry
2.Peel and cut kiwi in half. Then slice kiwi into thin slices
3.Warm apricot glaze until it reaches a translucent consistency.
4.Place fruit in decorative pattern in tart shell.
5.With a pastry brush, coat fruit in tart shell with apricot glaze.
6.Serve in a delicate pool of crme anglase

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Thistle’s Salmon Alsace

Updated 1 year ago

Ingredients:
1 7oz. salmon filet
2 cups white wine
1 bay leaf
5 slices of onion
cup heavy cream
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon freshly chopped dill

Directions:
1.Combine white wine, bay leaf and onion in a frying pan. Add salmon and poach for about 10 minutes until desired doneness.
2.In a saucepan, add the heavy cream, lemon juice, Worcestershire sauce and fresh dill. Simmer until sauce thickens, making sure to stir frequently.
3.Place fish on a dinner plate and top with sauce. Enjoy!

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