TV5 Kitchen

Opus’ Spinach Salad with Candied Walnuts and Warm Brie Fondue

Updated 1 year ago

*** Serves 4 ***

Ingredients:
4 cups cleaned baby spinach
4 tablespoons vinaigrette, whatever is handy
4 teaspoons sun dried cranberries
4 teaspoons chopped, cooked bacon
4 teaspoons red onion, julienne cut
4 teaspoons candied walnuts
1 granny smith apple, sliced
1 cups Brie fondue, recipe follows

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Rhumb Line’s Grilled Lamb Chops and Grilled Cajun Shrimp

Updated 1 year ago

Grilled Lamb Chops with Mint Vinegar

Ingredients:
rack of lamb, cut into individual chops
1 cup chopped fresh mint leaves
3 cups cider vinegar
1 cup granulated sugar

Directions:
In a saucepan, combine mint, vinegar and sugar. Boil until sugar is dissolved (approx. 10-15 minutes). Grill lamb chops over medium heat, a couple minutes each side, until desired doneness. Serve lamb chops drizzled with mint vinegar.

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Surry Inn’s Salmon with Walnuts and Blueberries

Updated 1 year ago

Ingredients:
4 cups chopped onions
6 cups Maine wild blueberries
1 cups burgundy wine
1 cup red wine vinegar
1 cup sugar
1 cup chopped walnuts
1 cup bread crumbs
1 egg, beaten
flour for dredging
4 salmon filets
margarine for sauting

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Big G’s Corn Chowder

Updated 1 year ago

Ingredients:
1 tablespoon garlic powder
3 oz. butter or oil
1 teaspoon black pepper
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, diced
4 stalks celery, sliced
5 strips crisp bacon
2- 14.5 oz. cans of creamed corn
2- 14.5 oz. cans of diced potatoes
1- 15.5 oz. whole kernel corn
2 cups half and half

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TV 5’s Morning Show Thanksgiving 2005

Updated 1 year ago

Todd’s Roast Turkey Breast with Zesty Dry Rub
*** courtesy of Food Network ***

1 whole turkey breast on the bone (6 to 7 lbs.)
2 tbs. olive oil
2 tbs. fresh lime juice

Read more on TV 5’s Morning Show Thanksgiving 2005…


Rhumb Line’s Grilled Swordfish with Vadalia Onion Piccalilly

Updated 1 year ago

Ingredients:
Swordfish steaks, skin and bloodline removed, cut to desired thickness
2-3 large vidalia onions, sliced thin, cut slices in half
1 large red bell pepper, seeded and sliced thin
2 cups cider vinegar
2 cups brown sugar
1 cup white sugar
1 oz. pickling spice tied in cheesecloth

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Surry Inn Scallops with Mango and Almonds

Updated 1 year ago

*** Serves 4 ***

Ingredients:
1 lb. large sea scallops
sliced almonds, crushed
mango vinegar (recipe below)
flour for dredging
1 egg, beaten
melted margarine for sauting

Directions:
1.Dredge scallops in flour, then dip one side of scallop in egg. Press egg-coated side into crushed almonds.
2.Coat a large non-stick pan with melted margarine and place scallops in the pan, almond side down.
3.Saute scallops on high heat until almonds are golden then turn scallops over and cook for 2 minutes.
4.Deglaze pan with to cup of mango vinegar. Allow vinegar to thicken slightly and caramelize, being careful not to overcook scallops.

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Gaetano’s Zabaglione Cream

Updated 1 year ago

Ingredients:
6 egg yolks
2/3 cups sugar
2 1/3 cups milk
1/4 cup flour

Directions:
Set milk to boil in medium saucepan. Mix egg yolks and sugar together until smooth. Add flour a little at a time and mix until smooth batter forms. Bring milk to boil and remove from heat. Pour batter into milk slowly whisking vigorously at the same time. Cream will begin to thicken. Put pan back on stove at low heat stirring constantly. Remove from heat when first starts to bubble. Let cool.

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Gaetano’s Pappa al Pomodoro con Uova in Camicia (Tuscan Tomato Bread Soup with Poached Eggs)

Updated 1 year ago

*** Serves 4 ***

Ingredients:
3 tablespoons olive oil
1 finely chopped medium onion
1 tablespoon chopped fresh basil
6 cups chopped or crushed tomatoes
8 oz. bread (dense type such as baguette or semolina)
3 cups vegetable broth
4 eggs for poaching

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Rhumb Line Restaurant’s Grilled Yellowfin Tuna with Summer Watermelon Salsa

Updated 1 year ago

Ingredients:
fresh yellowfin tuna steaks
2 cups seedless watermelon, chopped
1 cucumber, seeds removed, chopped
2 cans mandarin orange sections, light syrup, mostly drained
1/4 cup chopped red onion
1/2 cup chopped red or green bell pepper
1/2 cup orange juice
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1-2 tablespoons fresh, chopped cilantro

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Far East Cuisine’s Recipes

Updated 1 year ago

MARINADE

Ingredients:
1/2 cup mirin wine
1/4 cup light soy sauce
1 tablespoon dark soy sauce
1 tablespoon vinegar or lemon juice
1 tablespoon fresh grated ginger
2 stalks green onion, finely chopped
1/2 teaspoon black pepper
2 tablespoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 tablespoons toasted sesame seeds, crushed

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Gaetano’s Pollo Alla Cacciatore

Updated 1 year ago

Ingredients:
20 oz. boneless, skinless chicken breast, thinly scalloped
cup chopped onions
4 tablespoons olive oil
4 medium garlic cloves, chopped
2 tablespoons chopped parsley
3 teaspoons dry oregano
1 cup red wine
6 cups canned tomato filets or chopped tomatoes
2 cups whole kalamata or other Greek-type black olive
lb. angel hair pasta
salt to taste

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New Moon’s Creme Brulee

Updated 1 year ago

Ingredients:
2 cups milk
2 cups heavy cream
cup sugar
1 vanilla bean
9 egg yolks

Directions:
Preheat oven to 300. In a saucepan, combine milk, heavy cream and vanilla. Bring to a boil then remove from heat. In a mixing bowl, combine egg yolks and sugar. Whisk until blended. Temper the milk and cream mixture into the egg yolks. Pour mixture into ramekins, filling about 2/3 of the ramekin. Bake in a water bath at 300 for 40 minutes or until set. Allow to cool. When ready to serve, sprinkle some granulated sugar on top and heat lightly with a pastry torch or place under the broiler until sugar carmelizes.

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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

Read more on Jimmy V’s Quick Chili…


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