1 large yellow tomato, sliced into 1/4": slices
1 large red tomato, sliced into 1/4": slices
1 eggplant, sliced into 1/4": slices
1 delicata squash, prebaked and sliced into 1/4": slices
6 fingerling potatoes, prebaked and sliced into 1/2": slices
olive oil, salt and pepper to taste
cup melted butter
1 tablespoon vegetable oil
4 cups fresh spinach
1 tablespoon minced garlic
2 oz. white wine
2 oz. feta cheese, crumbled
1 oz. sundried tomatoes
5 oz. lobster meat, chopped
pinch of salt and cracked black pepper
1 cup balsamic vinegar
2 oz. honey
4- 8oz. venison steaks
1/4 cup chopped dried apricots
1/4 cup chopped dried cranberries
1/4 cup chopped pecans
1 tablespoon brandy
1 egg white
1 tablespoon whole grain mustard
1.Pound out venison steaks with meat tenderizer.
2.Mix together apricots, cranberries, pecans, brandy and egg white.
3.Place 1/4 of mixture on venison steak, roll up steak and tie with butcher’s twine.
4.Rub outside of steak with whole grain mustard.
5.Pan sear stuffed venison steak over medium/high heat.
6.Place in 350 oven for 15 minutes or until desired doneness is reached.
7.Remove from oven, cut butcher’s twine. Slice roulade on a bias and place on plate.
8.Drizzle with cranberry demi-glaze(recipe follows).
1 lb. penne or spaghetti
cup chopped onions
4 tablespoons olive oil
3 medium garlic cloves, chopped
2 anchovy filets
2 tablespoons chopped parsley
1 tablespoon dry oregano
8 cups canned tomato filets or chopped tomatoes
2 tablespoons capers (brine, vinegar or salted)
1 cup chopped kalamata olives or other greek-type black olive
salt to taste
crushed red pepper to taste
2 4oz. haddock filets
2 tablespoons water
1 cup flour
2 cups panko bread crumbs
2 tablespoons olive oil
2 red new potatoes
Salt and pepper
LEMON CAPER VINAIGRETTE:
1 tablespoon sugar
cup fresh chopped parsley
2 cups olive oil
3 tablespoons olive oil
3 medium yellow peppers
3 medium red peppers
1/4 cup white wine
1/2 teaspoon salt
1 cup crushed tomatoes
1 tablespoon shredded basil
1 cup coarsely chopped onion
1.Slice peppers lengthwise into 1/2 inch strips.
2.Heat oil for 30 seconds over medium heat.
3.Drop pepper strips into oil.
4.Add onion and salt.
5.Saute over medium heat for 15 mins.
6.Deglaze with white wine.
7.Add basil and continue cooking for 5 mins.
8.Serve hot as appetizer or side dish.
1 stick butter
cup granulated sugar
1 tablespoon confectioner’s sugar
1 cups all-purpose flour
1.In a medium saucepan, melt butter and remove from heat. Add both sugars and stir well. Add flour and stir well.
2.Allow mixture to cool slightly, just so that you can handle the dough.
3.Press dough evenly into a tart pan.
4.Put tart crust in refrigerator for at least 30 minutes to chill completely. (It can be frozne in advance.)
4 ripe tomatoes, diced
white onion, diced
1 tablespoon chopped garlic
1 jalapeno, seeded and diced
1 bunch fresh cilantro chopped
juice of 2 limes
cup olive oil
Combine all ingredients in a bowl. Mix until well incorporated. Serve with your favorite tortilla chips.
*** Serves 6 ***
2 lbs. spring mix
1/4 lb. maple glazed walnuts
30 grape tomatoes
1 large can mandarin oranges, drained
1 lb. smoked gouda cheese
1 jar pepper dew peppers
6 4oz. Cuts of apricot glazed salmon
2 extra large eggs
cup all purpose flour
2 tablespoons butter
2 tablespoons confectioner’s sugar
juice of lemon
1.Preheat oven to 425.
2.In a mixing bowl, lightly beat eggs.
3.Add flour and milk. Whisk until well combined.
4.Sprinkle with a little nutmeg then set mixture aside.
5.Using an ovenproof frying pan, melt butter on top of the stove.
6.Pour entire mixture into pan, making sure to cover the entire bottom of pan.
7.Place pan in preheated oven and bake at 425 for 18 minutes, until puffy and golden brown.
8.Remove from oven and sprinkle with confectioner’s sugar and lemon juice.
9.Return to oven for 1 minute.
10.Remove pan from oven and slide pancake onto a serving plate. Cut into pie shaped wedges and enjoy!
12 oz. bag semi-sweet chocolate chips
1 quart heavy cream
1/4 cup sugar
1/4 cup Grand Marnier or your favorite liquor
Melt chocolate chips over a double boiler, or use a bowl over simmerming water. While the chocolate is melting whip 1 cup of the heavy cream to soft peaks. Cream that is whipped too stiff will produce a grainy mousse. Use a whisk to make sure all the chips have melted. Remove from heat.
***Makes 12 Servings***
2 lbs. ground lamb or ground beef (for vegetarian, use 6-8 small zucchini)
2 onions, chopped
1 garlic clove, minced
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fines herbs
2 tablespoons parsley
1 8oz. can tomato sauce
1/2 cup red wine
salt and pepper
Bechamel Sauce (recipe follows)
egg yolks (optional)
*** Makes 1 10": round cake ***
1 cup sugar
3 large eggs, separated
2 tablespoons unsalted butter, softened
1 cup yogurt
1 cup fine semolina
1 cup all purpose flour
2 teaspoons baking powder
1/3 cup brandy
1 cup coarsely chopped unblanched almonds
grated zest of one lemon
2 eggs, beaten
cup cocoa powder
cup all propose flour
2.25oz. semi sweet chocolate
2 cups heavy cream
4oz. semi sweet chocolate, chopped
teaspoon vanilla extract
6-8 large scallops, dry and connective tissue removed
1 tomato, cut into 6 scallop sized pieces
1 tablespoon fresh herbs
1/8 teaspoon salt
pinch white pepper
pinch curry powder
1 cup chardonnay (use decent wine)
1 teaspoon lemon juice
1 tablespoons heavy cream
1 tablespoon seasoned panko bread crumbs (recipe follows)
1 1/2 cups oil
2 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
3 cups carrots, grated
1 1/2 cups pecans or walnuts, coarsely chopped
Muddy Rudder’s Bruschetta
1 loaf French bread, sliced
3 tomatoes, sliced
1 lb. fresh mozzarella, sliced
1 cup garlic infused oil
2 teaspoons celery salt
cup fresh basil, cut chiffonad
1.Slice French bread about 1/8 thick. Brush one side of each slice with garlic oil. Either bake or grill bread until crispy. Let cool.
2. Place one slice of mozzarella then one slice of tomato on each piece. Top with basil and sprinkle with celery salt.
3.Bake at 350 for approximately 10-15 minutes or until golden brown.
1 lb. tomatoes, sliced in half
1 large yellow onion, chopped
1 head of garlic, cloves peeled and left whole
1/2 cup plus 2 tablespoons virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
4 leeks, cleaned and thinly sliced, white parts only
8 oz. dried chickpeas (soaked in cold water, drained and rinsed well)
6 cups light chicken stock or water
1 bay leaf
salt, freshly ground black pepper, and sugar, to taste
4- 8oz. center cuts filet mignon of beef
3 tablespoons mixed chopped herbs (oregano, rosemary, thyme)
Fresh cracked pepper & salt to taste
Rub filets with olive oil and season with herbs, salt & pepper. Sear filets in hot cast iron skillet until first side has a golden brown crust then turn and place whole pan in oven @ 350 until desired temperature.
8 oz. salmon filet, skin off, pinbones removed
lemon, diced tomatoes, chopped scallions for garnish
remoulade sauce (recipe follows)
horseradish sauce (recipe follows)
seasoned panko bread crumbs (recipe follows)
Place salmon filet into a shallow pan such as a pie plate. Coat with an even layer of horseradish sauce. Sprinkle with seasoned panko bread crumbs to coat. Fill pan with some water to 1/3 the height of the salmon filet. Cook in preheated oven at 400 until fish is just firm. Serve with lemon, surround with dollops of remoulade sauce and garnish with diced tomatoes and chopped scallions. Enjoy!