Cooking Recipes

Gourmet Tuna Salad Recipe

Ingredients <br>- 1 (12 ounce) can albacore tuna in water, drained and flaked <br>- 2 green onions, chopped <br>- 1 stalk celery, diced <br>- 1/4 cup pimento-stuffed green olives, chopped <br>- 2 tablespoons capers, chopped <br>- 1/4 cup blanched slivered almonds <br>- 1 dash Worcestershire sauce <br>- 1/2 cup mayonnaise <br>- 1/4 cup sour cream <br><p></p>Directions <br>step 1: In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds. <br>step 2: In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce. <br>step 3: Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich. <br>

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Merwin's Shrimp Gumbo Recipe

Ingredients <br>- 1 pound smoked sausage, cut into 1/4 inch rounds <br>- ½ cup vegetable oil <br>- 1 (4 pound) chicken, cut into parts <br>- ⅔ cup all-purpose flour <br>- 2 cups chopped onion <br>- ½ cup chopped green onions <br>- ⅔ cup green bell pepper, finely chopped <br>- 2 tablespoons chopped fresh parsley <br>- 1 tablespoon minced garlic <br>- 2 pounds medium shrimp - peeled and deveined <br>- 8 cups water <br>- salt to taste <br>- ground black pepper to taste <br>- ⅛ teaspoon cayenne pepper <br>- 1 teaspoon dried thyme <br>- 2 bay leaves <br>- file powder <br><p></p>Directions <br>step 1: In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan. <br>step 2: In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm. <br>step 3: Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo. <br>step 4: When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly. <br>step 5: Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender. <br>step 6: Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in. <br>

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Tomato Bisque III Recipe

Ingredients <br>- 1/4 cup butter <br>- 1 small onion, finely chopped <br>- 1 stalk celery, finely chopped <br>- 1 carrot, finely chopped <br>- 2 cloves garlic, minced <br>- 3 tablespoons all-purpose flour <br>- 3 tablespoons tomato paste <br>- 4 cups chicken broth <br>- 2 (14.5 ounce) cans fire roasted diced tomatoes, drained <br>- 3 tablespoons white sugar <br>- 1/4 teaspoon ground nutmeg <br>- 1/4 cup heavy cream <br>- salt and black pepper to taste <br><p></p>Directions <br>step 1: Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly. <br>step 2: Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender. <br>step 3: Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan. <br>step 4: Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving. <br>

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Cottage Cheese Clam Dip Recipe

Ingredients <br>- 2 1/2 cups nonfat cottage cheese <br>- 1 (8 ounce) can minced clams, drained with juice reserved <br>- 3 tablespoons fat free sour cream <br>- 1/2 teaspoon grated onion <br>- 1/4 teaspoon salt <br>- 2 teaspoons lemon juice <br>- 1 tablespoon clam juice <br>- 1/4 teaspoon ground black pepper <br><p></p>Directions <br>step 1: In a mixing bowl, mash the cottage cheese with a fork until it is smooth and creamy. <br>step 2: Combine the clams, sour cream, onion, salt, lemon juice, clam juice and pepper with the cottage cheese. Refrigerate the mixture and allow it to chill for 30 minutes, or until it thickens. <br>

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Costine di maiale laccate al miele e mandorle

08/03/2016

Ingredienti: 400g di costine di maiale, 100g di filetti di mandorle, miele q.b., liquore Porto q.b., rosmarino, alloro e menta fresca q.b., semi di finocchio q.b., olio extravergine di oliva q.b. Amalgamare il miele con dell’olio extravergine ed il Porto. Spennellare la costine di maiale con l’emulsione ottenuta, rosolarle in padella con le erbe fresche, regolare di sale, guarnire con i filetti di mandorle e terminare la cottura in forno.

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