TV5 Kitchen

Gaetano’s Chicken Scaloppine in White Wine & Rosemary

Updated 1 year ago

Chicken Scaloppine in White Wine and Rosemary
(Scaloppine di Pollo al Vino Bianco e Rosmarino )

***Serves 4***

Ingredients:
32 oz. thinly sliced chicken breast, cut into bite-size pieces
2 tablespoons olive oil
1 tablespoons butter
1 cup flour
1 cup white wine
1 tablespoon salt
1/2 teaspoon salt
1/2 cup chicken or vegetable broth
1 tablespoon fresh rosemary leaves

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BANANA SNACK CAKES

Updated 1 year ago

Combine in the bowl of your electric mixer:

2 eggs
cup brown sugar
3 ripe bananas (about 1 cup)
1 cup buttermilk
cup canola oil
1 teaspoon vanilla extract
1 cup unprocessed wheat bran

In a medium bowl, whisk together:
1 cup whole wheat flour
cup all purpose flour
1 teaspoons baking powder
teaspoon baking soda
1 teaspoon cinnamon

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CHERYL’S SLOPPY JOES

Updated 1 year ago

Ingredients:

1 pound lean ground beef or venison (90% lean or greater)
1 cup onion chopped (about 1 large)
1 8 ounce package mushrooms chopped finely (a little over 2 cups)
1 14 can plum tomatoes with juice (or about 1 cups chopped tomatoes)
2 tablespoon flour
cup water
cup cider vinegar
cup chili sauce or BBQ sauce
cup ketchup
8 whole wheat flour tortillas or whole wheat hamburger buns

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WINTER VEGETABLE CASSEROLE

Updated 1 year ago

Ingredients:

3 Maine potatoes, like Rose Gold or Yukon Gold, scrubbed and thinly sliced
1 medium onion, thinly sliced
2 carrots, peeled and thinly sliced
1 green or red bell pepper, seeds removed and sliced
Sea salt and fresh pepper
2 teaspoons (about 2 cloves) minced garlic
Dried or fresh rosemary
1 15 ounce can (about 2 cups) chopped tomatoes and juice

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CHOCOLATE HAZELNUT CAKES

Updated 1 year ago

Ingredients:
cup chopped, toasted hazelnuts
cup all purpose flour
cup whole wheat flour
cup sugar
1/3 cup flax meal (30 grams)
cup cocoa powder
1 teaspoons baking powder
1 teaspoons baking soda
1 cup buttermilk
cup light brown sugar
2 eggs
cup canola oil
1 teaspoon vanilla
3 ounces pitted prunes
cup hot water
cup chocolate chips

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Perrihouse’s Pan Seared Scallops with Red Pepper Puree and Basmati Rice

Updated 1 year ago

Ingredients:
5 bay scallops
salt and pepper to season
olive oil
butter

Directions:
Remove mussel from each scallop. The mussel is a small flap that looks like it doesn’t belong on the scallop and is not desirable. Season each scallop liberally with salt and pepper. Place a saut pan on high heat until pan is screaming hot. Add enough oil to coat bottom of pan and place scallops in pan so that one circular side is up and the other is in contact with the pan. Sear until golden brown and then flip and cook the other side. Scallops cook fast so each side is only cooked for about 2 minutes and over cooking them will cause them to have a rubbery texture. Larger scallops will take a bit more time and could take another minute on each side.

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Jimmy V’s Quick Chili

Updated 1 year ago

Ingredients:

1 lb. ground beef

2 cups onions, chopped

1 cup celery, chopped

2 15 oz. cans diced tomatoes in sauce

2 15 oz. cans dark red kidney beans

4 tablespoons of dark chili powder

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Perrihouse’s Herb Encrusted Rack of Lamb with Caramelized Red Onion Sauce

Updated 1 year ago

Lamb Rack Preparation:

Ingredients:
1 teaspoon minced fresh thyme
1 teaspoon minced fresh parsley
1 teaspoon minced fresh chives
1 tablespoon minced garlic
Salt and pepper

Procedure:
Clean lamb rack to desired leanness by cutting away any undesired fat from on top and between each of the eight bones. Rub meat with herbs and garlic and season generously with salt and pepper. Place a saut pan on high heat and coat bottom of pan with oil. Sear lamb on all sides until golden brown, remove from pan and place in 350 oven. Reserve the pan drippings for preparation of the sauce. Cook lamb in oven for about 10-12 minutes for medium rare, or longer for desired doneness.

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Jimmy V’s Lobster Thermidor

Updated 1 year ago

Ingredients:

2 boiled lobsters

2 tablespoons diced sweet red pepper

handful of sliced fresh mushrooms

cup sherry

cup heavy cream

4 tablespoons grated parmesan cheese

2 tablespoons butter oil

2 tablespoons rue

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Moose Point Tavern’s Pork Medallions with Curry Maple Glaze

Updated 1 year ago

Ingredients:
2 teaspoons curry powder
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
1 garlic clove, minced
2 10oz. pork tenderloins, cut into 1 medallions
cup chicken stock
lime wedges for garnish

Directions:
1.In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in maple syrup, Worcestershire sauce and garlic.
2.Add pork, turn to coat and marinate for at least 1 hour and up to 3 hours.
3.Coat a large skillet with cooking spray and heat. Add pork, reserving marinade, and cook over moderately high heat. Turn medallions once until browned, about 3 minutes per side. Transfer to a platter. Place in a 375 over and cook for an additional 8-10 minutes.
4.Add chicken stock and reserved marinade to skillet and cook over moderately high heat, scraping up any browned bits. Reduce the sauce until bubbly, add cooked medallions and turn to coat. Serve with lime wedges.
5. Enjoy!

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Bich Nga’s Claudia’s String Beans

Updated 1 year ago

Ingredients:
2 lbs. fresh string beans, washed and trimmed
2 tablespoons canola oil
2 tablespoons minced lemongrass
1 tablespoon minced garlic
1 hot pepper, such as Thai Dragon or 1 teaspoon dried hot pepper, crushed
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon sugar
teaspoon salt

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Bich Nga’s Spicy Tofu in Tomatoes and Herb Sauce

Updated 1 year ago

Ingredients:
1 lb. extra firm tofu, cubed, drained and dried
teaspoon salt
teaspoon black pepper
pinch of cayenne pepper
1 teaspoon granulated garlic
1 tablespoon corn starch or rice powder
2-3 tablespoons minced shallot or cup chopped onion
1 can 14 oz. crushed tomatoes
teaspoon hot pepper flakes
1-2 teaspoons fish sauce or soy sauce
cup broth or water
1-2 teaspoon sugar, depending on the tartness of the tomatoes
cup mixed scallion and cilantro

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Bich Nga’s Hot & Sour Shrimp with Sweet Pineapple Soup

Updated 1 year ago

Ingredients:
1 lb. large shrimp, peeled and de-veined, butterfly cut
2 teaspoons salt
2 teaspoons sugar
1-3 teaspoons hot pepper flakes
2 tablespoons ground cumin
teaspoon black pepper
8-10 cups broth (chicken or vegetable)
cup fish sauce (no substitutes)
1-2 teaspoons concentrated tamarind juice (or white vinegar)
1 golden pineapple, cut in thin strips (approximately 5 cups)
2 cups cut up tomatoes, or one 15 oz. can whole tomatoes
1 bell pepper, cut into strips

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Bich Nga’s Two Times Chicken

Updated 1 year ago

Ingredients:
2 whole breasts, boneless with skin on
2 T. light soy sauce
1 T. mirin wine, rice wine or sherry
Mix the soy sauce and wine together and rub over both breasts, set aside.

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Chef Jimmy V’s Steak Diane

Updated 1 year ago

Ingredients:

12 oz. beef tenderloin, slice thick

1 teaspoon of chopped shallots

1 teaspoon butter

2 teaspoons Worcestershire Sauce

2 teaspoons of A-1 Sauce

splash of Brandy

Directions:

Fry tenderloin in hot pan with shallots, about 3 to 5 minutes on each side depending on how you like your meat cooked. Then add butter, Worcestershire Sauce and A-1 Sauce. Swirl around to mix. Add Brandy. Cook 10 to 15 seconds more and carefully swirl pan again to mix. Serve immediately.

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Blair Hill Inn’s Apple Cider Granita

Updated 1 year ago

Ingredients:
3 parts apple cider to 2 parts simple syrup (combine 1 cup water and 1 cup sugar in a pan and boil until sugar is dissolved).
squeeze of lemon juice

Directions:
Combine all ingredients in shallow tray and place in freezer. Stir with fork to break into a shaved ice consistency.

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Muddy Rudder’s Tuscan Chicken Sandwich

Updated 1 year ago

Ingredients:

4 chicken breasts, marinated in your favorite dressing
1 rosemary flatbread, cut into sandwich size pieces
8 oz. pesto mayonnaise
1 tomato, sliced
1/4 head iceburg lettuce, chiffoned

Directions:
Slice flatbread and place on grill until golden brown. Place chicken on grille until done. To assemble, place chicken on bottom piece of flatbread and top with tomato and lettuce. Spread pesto mayo on the inside of the top piece of flatbread and place the bread on the sandwich. Slice it if you wish and enjoy!

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Moose Point Tavern’s Barbeque Bacon Wrapped Shrimp

Updated 1 year ago

Ingredients:
24 large fresh shrimp, peeled and deveined
3 tablespoons butter
juice of half a lime
12 strips of applewood smoked bacon
1 cup grated parmesan cheese
cup barbeque sauce

Directions:
1.Saut shrimp in butter and lime juice for 2 minutes, turning once, until slightly undercooked. Drain and set aside.
2. Cut the bacon strips in half, put on a paper towel and microwave on high for 1 minute.
3.Once bacon and shrimp have cooled, wrap each shrimp with bacon and place on baking sheet. Cover with the cheese.
4.Bake at 350 for 5 minutes.
5.Remove from oven, brush shrimp with barbeque sauce and broil for 2 minutes.

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Grilled Vegetable Platter

Updated 1 year ago

Ingredients:
4 purple potatoes, 1/2&quot: sliced
2 ears of corn, quartered
1 yellow pepper, 2&quot: cut
1 green pepper, 2&quot: cut
1 red pepper, 2&quot: cut
12 asparagus spears, blanched
1 zucchini, 1/8&quot: sliced on the bias
1 summer squash, 1/8&quot: sliced on the bias
1 jumbo carrot, 1/8&quot: sliced on the bias then blanched

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Moose Point Tavern’s Crab Cakes

Updated 1 year ago

*** Serves 4 (2 cakes each) ***

Ingredients:
1lb. Maine crabmeat
3 cups crushed Ritz cracker crumbs
1 teaspoons dried cilantro
1 teaspoon paprika
1 teaspoon salt
teaspoon ground black pepper
1 tablespoon parmesan cheese
4 tablespoons mayonnaise
1 oz. heavy cream
1 egg
1 red bell pepper, diced
1 medium onion, diced

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