Pound Cake Fries with Raspberry Catsup recipe

1/4 loaf pound cake, cut into 1/4-inch slices
1 cardboard French fry container (ask politely
and you shall receive)

Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.

Raspberry Catsup:
1 (12 ounce) bag frozen raspberries, thawed,
or 2 cup fresh raspberries
2 cups confectioners sugar
1 empty catsup squeeze bottle

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries."

Source: Chef Joey Altman, Bay Cafe, San Francisco, California

Shrimp Pasta recipe

6 ounces linguini pasta
6 large shrimp, peeled and deveined
1 tablespoon minced garlic (or more, if you like)
1/4 to 1/2 cup white wine
2 to 4 ounces butter (cold, cut into cubes)
1/2 cup diced tomatoes
Handful fresh spinach
Salt and pepper
Italian seasoning to taste

Sauté shrimp in olive oil, then add garlic, salt, pepper, seasonings, tomatoes and spinach. Add wine and reduce by half, then add the butter and allow to melt. Prepare pasta according to label directions, drain and top with shrimp mixture.

Source: Baxter's Interurban Grill, Tulsa, Oklahoma

Cranberry Muffins recipe

1 3/4 cups sifted all-purpose flour
3/4 teaspoon salt
1/4 to 1/2 cup granulated sugar (to taste)
2 teaspoon baking powder
2 eggs
3/4 cup milk
2 to 4 tablespoons melted butter
1 cup chopped fresh or frozen cranberries
1 teaspoon grated orange rind
1 cup chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 24.

Source: Bavarian Inn - Glendale, Wisconsin

Pan-Fried Onion Dip recipe

Makes two cups.

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

Source: The Barefoot Contessa Cookbook by Ina Garten Crown

Pineapple Ginger Salsa recipe

4 cups pineapple chunks, drained
1 cup red onion, finely diced
1 cup jicama, peeled and diced 1/4 inch
1 cup cilantro, chopped (no stems)
2 tablespoons ginger, peeled and minced
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 cup orange juice

Place pineapple on cutting board and chop until it is in roughly 1/8-inch pieces. Place all ingredients into a bowl and fold together until mixed thoroughly.

Source: Banditos - Moab, Utah

Chicken of the Gods recipe

Tom Ham, the late owner of Bali Hai, created this chicken recipe. It appeared in the Union-Tribune Food section in April 1999. The Bali Hai Restaurant is on Shelter Island. Divine flavors grace Chicken of the Gods.

1 to 1 1/2 pounds boneless chicken pieces
1/2 egg, beaten
1/8 teaspoon salt
1 1/2 teaspoons dry sherry
1/2 teaspoon soy sauce
Dash white pepper
4 ounces chestnut flour (available at Asian markets)
Oil for browning

Chicken:
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
1 teaspoon toasted sesame seeds

Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.

Heat oil in a large skillet and brown the chicken, cooking until heated through.

Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly.

In a saucepan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.

Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.

Serves 2.

Pan-Seared Sea Scallops recipe

6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped

Heat 2 tablespoons olive oil in a sauté pan. Season scallops with salt and pepper on both sides. Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized).

Sauté 1 tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter into the garlic until it has melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss sauce with pasta. Keep warm until ready to serve.

Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to combine.

Combine pasta mixture with scallops. Garnish with lemon juice mixture.

Source: Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona

Fish in a Bag recipe

2 sheets parchment paper
2 fresh mahi-mahi fillets
1 teaspoon adobo seasoning
1/4 teaspoon ground annatto seed
4 slices vine ripened tomato
4 sprigs fresh thyme
Vegetable Sauté

Heat oven to 350 degrees F.

Fold a piece of parchment paper in half to create a 13 x 18-inch rectangle. Using scissors, cut the paper to form a large half-circle with the fold as the straight edge of the half-circle so that when unfolded, it looks like a full circle. Do it again for the other fillet.

Slice each mahi fillet diagonally on the bias, into 3 equal pieces. Combine adobo and ground annatto seed (both available in Latin markets) and sprinkle on both sides of the fillets.

Unfold the parchment paper and spread about 2 tablespoons of the vegetable sauté on half of the circle. Place one piece of a fillet on top of the veggies and layer with 4 tablespoons vegetable sauté, a slice of tomato and another fillet piece, more veggies and tomato and the third fillet piece, topped with veggies and fresh thyme sprigs. Do the same thing with the other mahi fillets, on the other piece of parchment paper.

Fold the empty side of the parchment paper over the fish and veggies and seal the edges by crimping and folding 1/2-inch deep and 2-inch long folds, all the way around. Place pouches on a baking sheet and bake in the middle of a preheated 350 degree F oven for 18 to 20 minutes. When done, the paper pouch will puff from the steam trapped inside. You can carefully unroll an edge of the pouch (it will be steaming hot) and insert an instant read thermometer into the center fish fillet. It should read 150 to 155 degrees when done.

Serve with black beans and yellow rice.

Source: Chef Jim Cropper - Bahama Breeze Restaurant, Chandler, Arizona

Barbequed Ribs recipe

2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.

Heat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn.

Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Serves 2

Southern Style Catfish recipe

2 cups white cornmeal
2 tablespoons salt
1 tablespoon pepper
2 (6 ounce) catfish fillets, washed well
Coleslaw, French fries and hushpuppies as accompaniments

In a deep fryer heat peanut oil to 350 degrees F.

In a shallow dish combine cornmeal, salt, and pepper. Dredge wet catfish in mixture, coating well and shaking off excess. Deep fry catfish for 6 to 8 minutes, or until brown and crispy. Serve with coleslaw, French fries and hush puppies.

Serves 2.

Bloody Mary

Glass : Old-Fashioned Glass

Ingredients :

• 1 1/2 oz. Vodka
• 4 oz. Tomato Juice
• 1/2 tsp. Worcestershire Sauce
• 1/2 tsp. Lemon Juice
• 5 drops Tabasco Sauce
  

Instructions : Shake well over ice and stain into an old fashioned glass. Add several ice cubes and celery stalk. Season with salt and pepper to taste.

007 (beverage recipes)

Glass : Highball Glass

Ingredients :

• 2 oz. Orange Vodka
• 2 oz. Orange Juice
• 3 oz. 7-Up

Instructions : Pour vodka over ice in highball glass, then add orange juice and 7-Up.