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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.

Amateur Deaf Chef


(Chef’s note:) We replaced from banana to Plantain), we replaced nutmeg spice to “all spice”. We made a homemade maple syrup by making simple syrup and adding maple extract. We didn’t use vegetable oil but extra virgin olive oil and we replaced cognac to hazelnut liquor.

Ingredients
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup fresh orange juice (from about 1 medium orange)
2 tablespoons vanilla extract
2 tablespoons cognac (optional)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Salt
8 slices Texas toast or other thick white bread
3 large ripe bananas
2 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
Confectioners’ sugar, for garnish
Pure maple syrup, for garnish

Directions
Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread.
Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden.
Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners’ sugar and plenty of maple syrup.

Amateur Deaf Chef


Peach Cobbler

Ingredients
PEACHES!
Cobbler Topping
1 c oat groats
1 c golden flax
1/4 c olive oil*
1/4 c honey
1/4 t Celtic Sea salt
Methods/steps
Grind the oat groats, flax seeds, and salt (I use course ground salt) into a flour. In a mixing bowl combine flour, olive oil, and honey until crumbly.
Cut fresh peaches into cubes, top with cobbler crumble, and enjoy. To take this one step further up the delicious scale add vanilla ice cream. Oh so yum!

Amateur Deaf Chef


Spinach Quinoa Pilaf
Serves 4
Salmon steak is wonderful complement to this simple quinoa pilaf with spinach and tomatoes. The intensity of the salmon is matched by the savory quinoa.
Ingredients
3 teaspoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 cup quinoa, rinsed and drained
1/2 teaspoon fine sea salt
2 cups packed baby spinach
2 large tomatoes, seeded and diced
1/4 teaspoon ground black pepper
Method
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa, 2 cups water, and salt and bring to a boil. Reduce heat to medium-low, cover and simmer 15 minutes. Stir in spinach, cover and continue to cook until liquid is completely absorbed and quinoa is tender, about 3 minutes longer. Remove from heat and stir in tomatoes and pepper.
Nutrition
Per serving: 400 calories (100 from fat), 11g total fat, 1.5g saturated fat, 85mg cholesterol, 530mg sodium, 35g total carbohydrate (5g dietary fiber, 5g sugar), 39g protein

Amateur Deaf Chef


Ingredients
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

Directions
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
Transfer the fillets to plates and serve with lemon wedges.
Recommended Wine: 2001 Pecchenino
Origin: Alba, Piedmont
Grape: Dolcetto
Wine notes: Using white wine for fish and red wine for meat no longer applies. Break with tradition. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape.
This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. My rule for pairing wine with dishes is to go with what tastes good.
Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine’s aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine’s beautiful aroma.

Amateur Deaf Chef


Tropical Cream

1/2 oz. vodka
1/2 oz. Midori melon liqueur
1/2 oz. Peach schnapps
1/2 oz. coconut rum
1/2 oz. Frangelico
2 oz. orange juice
1 oz. half & half cream
1 kiwi fruit wheel [or other type of fruit wheel i.e., lemon as shown on video]

1. Fill a shaker halfway with ice cubes.
2. Add the vodka, melon liqueur, peach schnapps, coconut rum, Frangelico, orange juice, and cream to the shaker.
3. Shake the mixture vigorously for 5 to 10 seconds. Strain the drink into a chilled cocktail glass and garnish with a kiwi fruit wheel.

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