Category Archives: Side Dish

Smoked Salmon Rolls

Here is a very impressive recipe with an equally impressive treatment for displaying the final result.

INGREDIENTS:
5 ounces Mascarpone cheese (about 2/3 cup)
2 Tablespoons capers, rinsed
2 tablespoons minced fresh chives
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices
48 small, tender arugula leaves

DIRECTIONS:
Mix the Mascarpone with 1 Tablespoon capers, 1 Tablespoon chives, and lemon juice. Season with salt and pepper. Lay the salmon slices out on a cutting board. Put a spoonful of the Mascarpone mixture in the narrow end of one slice. Lay 2 arugula leaves, fanned slightly apart, across the Mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon.

Stand the roll upright, leaves pointing upward, on a large platter. Repeat the process for the remaining slices. Cover and refrigerate until time to serve. Sprinkle with the remaining 1 Tablespoon each of capers and chives.

Attributed to: Jody Adams

Chocolate Fondue

This is an elegant treat for special occasions or to dress up an outdoor banquet table.

INGREDIENTS:
16 ounces chocolate (milk, dark or semisweet) broken into pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 Tablespoons hazelnut syrup or favorite liqueur

DIRECTIONS:
Place all ingredients in a ceramic or stainless-steel fondue pot over low heat. Stir constantly until mixture is melted and smooth. Do not allow to bubble.

Arrange an assortment of bite-size dipping foods on a large tray near or around the fondue pot (not too close to the source of heat). Some great dipping suggestions include pound cake, marshmallows, strawberries, sliced bananas, apples, grapes, cherries, pineapples, and oranges.

Spear with fondue forks or wooden skewers, dip, swirl and eat.

Attributed to: Sharon Sacks

Chicken BLT Underwood Spreads Style

Spreadable meat? Not fancy enough for food snobs? If you grew up in the States, chances are you tasted an Underwood deviled ham or chicken spread. Chances are you still enjoy ’em.

INGREDIENTS:
1 can (4.25 ounce) Underwood(R) Chicken Spread
1 Tablespoon mayonnaise
1 Tablespoon grated Parmesan cheese
2 slices crumbled cooked bacon
4 slices of bread, toasted
1 tomato, sliced
lettuce leaves

DIRECTIONS:
In a small bowl, combine Chicken Spread, mayonnaise, grated Parmesan and bacon pieces. Chill, covered for about 30 minutes. Spread chicken mixture evenly over two slices of toasted bread. Arrange tomato slices and lettuce on top of chicken mixture and top with remaining slices of toasted bread.

Cheese & Bacon Potato Cake

Cheese and bacon is up there with steak and potato. But wait, there’s potatoes in this recipe as well.

INGREDIENTS:
1 Tablespoon butter
6 oz slab bacon, rind removed, fat trimmed, thinly sliced
2.5 pounds of baking potatoes, Idaho russets work well
1/2 cup grated Gruyere cheese
Pepper to taste

DIRECTIONS:
Butter bottom and sides of pan, arrange 1/3 of bacon slices in a spiral, drape over edge, set aside.

Peel potatoes, rinse under cold water, pat dry. Slice thinly into rounds, rinse and dry on paper towels. Add 1/3 cheese, 1/3 of potatoes and 1/3 of the remaining bacon slices in a layer. Repeat for the last 1/3 (layers) of cheese, potato slices and bacon slices. Fold overhanging bacon on top of the cake.

Bake uncovered until potatoes offer no resistance when pierced, about 40 – 50 minutes. Remove pan, transfer to a cooling rack. Cool for 15 minutes and serve.

I found this recipe on a plain piece of letterhead. The author actually used a typewriter. So it goes way back. Could have been me.

Barbecued Oysters

Oysters on the grill? Just don’t let them slip through the grate. I’m kidding, these BBQ oysters are made great in a pan.

INGREDIENTS:
Two dozen large shucked oysters, reserve the liquid
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon minced garlic
2 Tablespoons minced sallots
1/4 cup chopped yellow onions
3 bay leaves
3 lemons, peeled and sectioned
2 cups shrimp stock
1/2 cup Worcestershire sauce
1/4 cup dry white wine
2 cups heavy cream
2 Tablespoons butter
Salt and pepper, freshly ground

DIRECTIONS:
In a large saucepan, heat olive oil. When the oil is cracking hot, saute the shallots, garlic and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid.

Season with salt and freshly ground black pepper. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. strain the liquid into a saucepan to fill about 1 – 1/2 cups. Bring the sauce to a boil and reduce heat to a simmer. Simmer for 15 minutes, 4 to 5 Tablespoons of the liquid should be left.

In a saute skillet, bring the cream to a boil and reduce to a simmer. Stir in the barbecue base, Add the oysters and simmer for 2 to 3 minutes. Stir in butter. Season to taste if required.

Remove from heat and pile the oysters in the center of a serving plate. Spoon the sauce over the oyster. Serve with fresh French bread or slices of Sourdough.

Apple-Cinnamon Butter

Makes 1/3 cup serving

I love home-made butter. When you don’t have time to churn, bring butter to room temp. and mix with delicious ingredients.

INGREDIENTS:
2 oz. dried apples
1/2 teaspoon cinnamon powder
1 Tablespoon brown sugar
1/2 cup (1 stick) unsalted butter

DIRECTIONS:
Allow butter to soften. Mix all the ingredients in a food processor until well combined. Serve with fresh scones, muffins or other breakfast breads.

Inspired or Credited to: Executive Chef, Peter Roelant. Four Oaks Restaurant in Bel Air, Ca

Sweetie French Toast

A special French toast favorite from way down upon the Mississippi river.

INGREDIENTS:
2 eggs, separated
1 cup evaporated milk
4 Tablespoons Chef Paul Prudhomme’s Sweetie Magic(tm)
1 teaspoon vanilla extract
4 Tablespoons unsalted butter
6 slices white sandwich or raisin cinnamon bread

DIRECTIONS:
In a medium mixing bowl, add egg yolks, evaporated milk, vanilla and Sweetie Magic. Whisk until blended thoroughly. In a smaller bowl, whip egg whites until thick and frothy. Fold into egg/milk mixture. Dredge each slice of bread into batter.

In medium skillet melt butter and cook each slice of bread until golden brown. Sprinkle with powdered sugar if desired or serve with preserves or warm syrup.

Attributed to: Chef Paul Prudhomme. (c)2001. Reprinted with permission.

Lemon Tart

A chilled lemon tart served with fresh berries for a picnic or an outdoor feast is an taste treat most delicious.

INGREDIENTS:

PASTRY:
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup cold butter, cut into pieces

FILLING:
3 whole eggs plus 3 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter, softened
1/2 cup sugar

DIRECTIONS:
For the pastry, sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse cornmeal. Sprinkle in 3 Tablespoons ice water and stir until mixture just holds together. Form a ball, wrap in plastic, and refrigerate for at least 1 hour.

For the filing, whisk together eggs, egg yolks, and lemon juice in the top of a double broiler placed over medium heat. Stir in butter and sugar. Cook, stirring constantly with a wooden spoon, until thick, about 15 minutes. Pour through a strainer into a mixing bowl and set aside.

Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface, then fit into a 9-inch tart pan with a removable bottom. Press dough into a pan and prick bottom of dough all over with a fork. Chill dough in the freezer for 10 minutes, then line with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove foil and weights and bake until golden-brown, another 15-20 minutes. Allow to cool.

Pour lemon filling into shell. Chill for at least 1 hour in refrigerator and serve with fresh berries and whip cream if desired.

Chunky Potato Soup by Grandma

This is just the kind of soup you need on a cold winter’s day. Or after a particularly long day of hunting or fishing, when nothing was walking by and nothin’ was biting.

INGREDIENTS:
3 medium red potatoes
2 cups water
1 small onion
3 Tablespoons all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
3 Tablespoons butter
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

DIRECTIONS:
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

Rose Canadian Bacon Sub Sandwich

Great sub!

INGREDIENTS :
French roll
Rose Sliced Canadian Style Bacon
Cheddar cheese, sliced
Tomato sliced
Pickle slices
Lettuce
Mayonnaise

DIRECTIONS:

Slice rolls in half lengthwise. Top bottom half of roll with 3 slices of Canadian Style Bacon, a cheese slice, 2 tomato slices, 3 pickle slices, lettuce and the top half of roll which has been spread with mayonnaise.

Attributed to: Rose Packing Company, get more great recipes at www.rosepacking.com