Page 2 of 712345...Last »

Amateur Deaf Chef


Soft-Shell Crawfish Taquitos

Source: http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/soft-shell-craw…

Amateur Deaf Chef


Tamale Tart with Roasted Garlic Custard and Alaskan Salmon

Source: http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/tamale-tart-wit…

Amateur Deaf Chef


Grilled Pork Loin with Garlic Rosemary Marinade
Ingredients
2 boneless pork loins
Mustard-garlic rosemary marinade:
1/4 cup chopped fresh rosemary leaves
1/4 cup minced shallots
5 cloves garlic, finely minced
1 tablespoon minced lemon zest
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Dijon mustard
1/4 cup oyster sauce
1/4 cup honey
1 teaspoon chipotle chili sauce
Directions
Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.

Amateur Deaf Chef


Red Jalapeno “Texas” Salad with melted Goat Cheese
Ingredients
For the dressing:
2 cloves peeled garlic
1 teaspoon peeled and minced shallots
1 teaspoon Worcestershire sauce
2 teaspoons hot pepper sauce
1/2 teaspoon balsamic vinegar
2 tablespoons water
1/4 cup canola oil
1/4 cup olive oil
2 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
1 red jalapeno, seeded and diced
2 teaspoons Dijon mustard
For the Salad:
1 large head red leaf lettuce
1 head romaine lettuce
4 to 6 ounces goat cheese, not crumbled
1/4 cup pine nuts, toasted right before serving
Lime wedges
For the dressing:
Directions
Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth. Add additional water if too thick. Slowly add first the canola oil, then the olive oil until the dressing has emulsified. If too thick, add additional water. Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard.
For the salad:
Wash, dry and chop the lettuce into bite size pieces. Toss lettuce with dressing to coat. Cook’s Note: You may have extra dressing. Crumble the Goat Cheese over the salad.
Now, toast your pine nuts, and while still hot add to the salad. This will melt the goat cheese and create a creamy spicy salad!
Serve with lime wedges.

Amateur Deaf Chef


Ingredients
5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves

Directions
Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

Page 2 of 712345...Last »

Advertisements


Request to put your ad here.

© 2010 ASLhub | All Rights Reserved