Recipes:  ENTREE

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Halibut with Eggplant Caponata

In ENTREE On October 8, 2013 Comments Off

Method: 1. Heat a large cast iron pan over medium-high heat, add oil to coat the bottom of the pan.  Combine the fennel seeds and kucho karu in… Read More »


Peppercorn Crusted Beef with Gremolata

In ENTREE On September 25, 2013 Comments Off

Method: Coat each steak with cooking spray; sprinkle evenly with pepper and 1/4 teaspoon salt. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl… Read More »


Original Coleslaw Salad

In ENTREE On May 28, 2013 Comments Off

Method: Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve… Read More »


Basil-Ricotta Stuffed Chicken Breast

In ENTREE On May 4, 2013 Comments Off

Preheat oven to 180 Degrees Celsius. Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside. Lay one breast on a clean cutting board…. Read More »


Potato Crab Salad

In ENTREE On March 15, 2013 Comments Off

Method:Heat olive oil in a large sauce pan. Add the boiled, peeled, New Potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from… Read More »

05_Flatbed_2 - APRIL

Beer Steamed Atlantic Mussels

In ENTREE On March 4, 2013 Comments Off

Mussels: Dice carrots, celery, onions and garlic and gently sautee in butter, add beer and mussels. Cover and steam 8 minutes. Serving: Serve only opened mussels, as mussels… Read More »


Lobster- Avocado Salad

In ENTREE On March 4, 2013 Comments Off

Salad: Dice all ingredients to the same size. Mix all ingredients, including seasonings, in a medium size stainless steel bowl. Serving: In a metal pastry ring layer all… Read More »


Chanterelle, Bacon and Plum Salad with Blue Cheese

In ENTREE On February 28, 2013 Comments Off

Method: 1.Cook the bacon until golden in a skillet. Let drain on a piece of paper towel. 2.Use a dry brush to clean the chanterelles, then pan-fry them… Read More »


Gazpacho Soup With Parmesan Crisp

In ENTREE On February 19, 2013 Comments Off

Method: Gazpacho Soup Wash all the vegetables given and cut them into medium cubes of 1×1 cm size. It is important to peel and deseed tomatoes, as well… Read More »


Crab Bisque

In ENTREE On February 16, 2013 Comments Off

Method: 1. Sautee carrot and onion in butter until soft, set aside. 2.In a saucepan, melt 4 tablespoons of butter and add flour, whisking constantly over medium heat… Read More »