Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

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Lasagna rolls-ups

Ingredients

1/2 lb italian sausage
1/4 cup onion, chopped
1 egg, beaten
1/2 cup cottage cheese or ricotta cheese
2 tbsp parmesan cheese, grated
4 lasagna noodles, cooked
8 oz can pizza sauce

1 tbsp water or dry red wine
1/4 cup mozzarella cheese, shredded

How to prepare

Crumble sausage into a skillet. Sir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage cheese, and parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna noodles. Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted.

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Vietnamese warm beef salad

Ingredients

Dressing 888
1 medium red onion, peeled and cut into paper-thin strips
2 garlic cloves, finely minced
1/2 tsp sugar
1/2 tsp salt & ground black pepper
1/4 cup distilled white vinegar

1/4 cup plus 2 tbsp olive oil freshly beef 888
1 lb beef sirloin or other tender cut (eye of round, filet of beef)
10 garlic cloves, minced
1 tbsp nuoc mam (vietnamese fish
1 tbsp soy sauce
1 tsp sugar
freshly ground black pepper
1 head chicory (frisee)
1/2 head of soft lettuce, such as boston, red leaf or oak leaf
1 small bunch of watercress
2 tbsp vegetable oil

How to prepare

Make the dressing: combine the onion, garlic, sugar, salt, vinegar, olive oil and black pepper to taste in a large salad bowl; mix well. Set aside. Prepare the beef: cut the beef against the grain into thin 1 by 2″ strips. In a bowl, combine the beef, half of the minced garlic (reserve remaining half for frying), fish sauce, soy sauce, sugar and ground black pepper to taste. Let stand for 30 minutes. Clean the lettuces and watercress. Drain and pat dry with paper towels. Add the greens to the dressing, but do not toss. Preheat a large skillet over high heat and add the vegetable oil. Fry the remaining minced garlic until fragrant and golden. Add the beef and saut quickly, shaking the pan, over high heat to sear, about 1 minute (the beef should be medium-rare). Pour the seared meat over the greens and toss gently. Divide the warm salad among 4 individual plates. Sprinkle with freshly ground black pepper and serve with french bread, if desired. Yield: 4 servings.

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Greens with herb ginger vinaigrette

Ingredients

1 head bib lettuce
1 head baby red leaf lettuce
1 head green oak leaf lettuce
1 head baby romaine lettuce
1 bulb endive
1 bunch arugula
Herb ginger vinaigrette 8888
2″ cube fresh ginger, minced
1 bunch chervil, washed and patted dry, leaves & tops only
1/4 cup olive oil
1/2 cup rice wine vinegar
2 tbsp lemon juice
1 tsp mustard
1 tsp chopped parsley
1/4 tsp chopped shallots
1/4 tsp salt
1/4 tsp freshly ground black pepper

How to prepare

Separate lettuce leaves from cores. Wash and pat or spin dry, being careful not to crush the whole leaves. Place a small amount of vinaigrette in a bowl and toss lettuce leaves lightly. When coated to your liking, arrange attractively on plates. Makes 6 servings. From the golden door spa
to make herb ginger vinaigrette place everything in a jar and shake well.

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Shaved fennel and parmesan salad

Ingredients

3 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup olive oil
4 bulbs fresh fennel
1 head radicchio
225g parmesan cheese

How to prepare

In a salad bowl, combine lemon juice, salt and pepper and whisk in the olive oil. Slice the fennel bulbs wafer-thin, cutting from base to tip to make fan-like slices. Place into the vinaigrette and toss.
Tear radicchio leaves into bite-size pieces and toss with fennel. Divide between four salad plates. Shave parmesan into thin sheets, sprinkle on each place an serve.

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Grilled squid pasta with roast peppers

Ingredients

1 1/2 lb squid bodies and tentacles salt and pepper to taste
2 lb pasta (linguine or spaghetti)
4 tbsp unsalted butter, cut in pieces
2 roasted red peppers, diced small
1/2 cup chopped fresh basil
1/4 cup chopped parsley
1/4 cup toasted pine nuts
1 tbsp minced garlic
2 dashes of tabasco sauce
8 tbsp lemon juice (about 2 lemons)

How to prepare

Clean the squid, salt and pepper it, and grill it very quickly over a very hot bed of coals. Remove it from the grill and cut the bodies into thin circles. In 4 quarts of salted, boiling water, cook pasta until al dente, about 8 to 10 minutes. Drain the pasta and put it into a large stainless steel mixing bowl. Add the butter, squid, and all the remaining ingredients. Toss well, making sure the butter is melted, and serve hot.

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Kathie lee’s seafood salad

Ingredients

1 lb cooked shrimp, cut into 1/2″ pieces
1 lb sea legs (seafood chunks), cut into bite-size pieces or torn into shreds
3/4 to 1 cup good-quality mayonnaise
2 celery stalks, diced
About 1/2 cup parsley, finely chopped
Juice of 1 to 2 lemons to taste
Salt and pepper to taste
Lettuce leaves

How to prepare

In a lg bowl, stir together the shrimp, sea legs, and mayonnaise until combined Stir in the celery, parsley, lemon juice, salt, and pepper cover and refrigerate to Allow the flavors to blend just before serving, adjust the seasonings, adding more Lemon juice and salt and pepper to taste serve on a bed of lettuce leaves makes 6 Servings.

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Mama balducci’s brodetto

Ingredients

4 lb baby lamb leg, boned, meat trimmed, and cut into chunks
1 lg onion, chopped
6 plum tomatoes, chopped
3 tbsp chopped fresh italian parsley
2 lg fresh basil leaves, chopped
1/2 tsp salt
1 lg pinch ground black pepper
1/2 cup dry white wine
2 lb fresh peas, shelled
8 lg eggs, beaten
2/3 cup freshly grated parmesan

How to prepare

1. In a non reactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tbsp parsley, the basil, 1 tbsp salt, 2 teas pepper, the wine and 1 cup hot water. Simmer, uncovered, over medium low heat for 1 hour. 2. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds. Remove from the heat, drain and set aside to cool. 3. In a bowl, beat together the eggs, cheese, the remaining 1 tab. Parsley, 1/2 tsp salt, and pinch of pepper. Stir in the peas; set aside. 4. Preheat oven to 350

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Roasted potato salad

Ingredients

4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced

1/4 tsp salt
1/4 tsp pepper

How to prepare

Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings

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Kotopoulo kokkinisto – reddened chicken

Ingredients

3 lbs frying or roasting chicken
3 tbsp vegetable oil or butter
1 onion; chopped
2 tbsp butter
2 tbsp all-purpose flour (optional)
1 cup dry white wine, more if nec.
2 cup chopped, drained tomatoes

2 tbsp chopped fresh parsley
1 pn dried marjoram or thyme
salt & freshly ground pepper
water if necessary

How to prepare

Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saut

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