| |
 |
| |
 |
| |
CLICK HERE to Watch Pastry Chef Colleen Winston on the NBC 10! Television Show
Menus right from the kitchen of Celebrity Chef Jim Coleman.
Enjoy CHEF COLEMAN'S RECIPES OF THE MONTH - JUNE
Red Snapper Fillet with Red Grapes
Ingredients:
2 tablespoons olive oil
2 red snapper fillets (6-8 ounces each), skin on
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1-1/2 cups freshly squeezed orange juice
¼ cup dry white wine
30-35 red seedless grapes
1 tablespoon chopped fresh cilantro leaves
salt and pepper, to taste
1 tablespoon chopped fresh parsley leave
2 tablespoons cornstarch
2 tablespoons soy sauce
Method:
Heat the oil in a nonstick pan set over medium,-high heat. When hot, add the red snapper, skin-side down. To keep the fillets from curling, spray a piece of foil with nonstick spray and lay over the fish. Then lay a pan or weight on top of the foil. Sear for 4 minutes, or until the skin is crisp; remove the foil and weight, turn the fish over, and cook for 2 minutes longer. Add the garlic, lime juice, orange juice, and wine and bring to a boil. Reduce the heat to a simmer, gently turn the fish over, and cook for another 2-3 minutes, or until done. Remove the fish from the pan and keep warm.
Mash half the grapes in a bowl and add to the pan with the cilantro, salt, pepper, and parsley. Turn up the heat to high and reduce the liquid by one third, about 5 minutes. In a cup, stir together the cornstarch and soy sauce and add to the pan. Stir until the sauce thickens and remove from the heat. Place the snapper on warm serving plates and top with the sauce and the remaining grapes.
Chicken Breasts with Spicy Rub
Cayenne adds the heat while brown sugar adds the sweet in this flavorful rub. Cumin, paprika and brown mustard round out the tones for an earthy, warm entrée.
Estimated Times
Preparation time: 10 minutes
Cooking time: 20 minutes
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons firmly packed brown sugar
1 tablespoon ground black pepper
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon brown mustard
1 tablespoon red wine vinegar
2 garlic cloves, crushed
4 fresh boneless, skinless chicken breasts (4 to 6 oz. each)
2 tablespoons vegetable oil
Preheat grill or broiler.
Combine cumin, paprika, brown sugar, pepper, curry, cayenne pepper and salt. Stir in mustard, red wine vinegar and garlic; mix well. Rub spice mixture evenly onto chicken breasts.
Brush grill or broiler pan with oil and lay chicken on top. Cook over medium heat
10 to 12 minutes per side or until chicken is cooked thoroughly.
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in, chicken should reach an internal temperature of 180 degrees and boneless chicken should be cooked to 165° F.
Thai Shrimp Salad
20 precooked cocktail shrimp
1 large head of nappa cabbage
1 head of ice burg lettuce
1 cucumber
1 red bell pepper
1 1/2 cups mandarin orange segments
3 tablespoons fresh minced cilantro
1/4 cup minced scallions or green onions
1 cup of Chili Lime Vinaigrette (recipe below)
Fat Free Thai Lime Chili “Vinaigrette”
3/4 cup of rice vinegar
Juice and zest from one lime
1/2 tablespoon minced ginger
1/2 tablespoon garlic chili sauce
1 tablespoon honey
Prepare the vinaigrette, combine all the vinaigrette ingredients together in a blender and puree. Server until needed. Remove the tails from the shrimp and place in a small bowl with one cup of the vinaigrette, toss and reserve. Slice both the nappa cabbage and the ice burg lettuce in half lengthwise. Place each half down on the cutting board and slice the cabbage and lettuce very thinly to create “chiffonade”. Peel the seed the cucumber and slice into half moons. Dice the red bell pepper into small pieces and reserve. Combine the cabbage with the ice burg lettuce and mix well. Add the scallions and cilantro toss with the remaining vinaigrette. Divide the salad mixture among four plates, top with the cucumbers and diced red bell peppers. Finish the Thai Shrimp Salad by placing 5 shrimp on each salad and serve. Can be garnished with black sesame seeds if desired.
MAY 2008
Scallion and Asparagus Salad
Yield: 6 servings
1-1/2 pounds fresh asparagus
3/4 pound scallions
1-1/2 teaspoons salt or more if needed
3-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
Freshly ground pepper to taste
3 hard eggs, peeled
COOKING THE VEGETABLES
Snap off the hard stubs at the bottom of the asparagus stalks — they’ll break naturally at the right point . With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.
Trim the root end of the scallions and the wilted ends of the green leaves. Peel off the loose layers at the white end, too, so the scallions are all tight, trim, and about 6-inches long. In a wide deep skillet bring one quart of water (or enough to cover the vegetables) to a boil and add the asparagus and scallions.
Adjust the heat to maintain a bubbling boil and poach the asparagus, uncovered, for about 6 minutes, or more, until they are tender but not falling apart and cooked through but not mushy. To check doneness, pick up a spear in the middle with tongs: it should be a little droopy, but not collapsing.
As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels and pat dry.
MAKING THE SALAD
Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle over the oil and vinegar over, sprinkle on ½ of the teaspoon salt and several grinds of black pepper. Toss well but don’t break up the vegetables.
Quarter the eggs into wedges and slice each wedge into 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing. Chill the salad briefly, and then arrange it on a serving platter or on salad plates.
IT'S EASY TO MAKE A HARD EGG!
Here’s my simple method for cooking hard eggs with nice color and good texture: Put the eggs in a saucepan that doesn’t crowd them together. Add water to cover the eggs by 2-3 inches. Bring the water to a boil, then turn off the heat. Leave the eggs in the water until they’ve cooled to room temperature.
To peel, crack the shells a few minutes before you need the eggs by rolling them on a flat surface. Let them sit in cold water for a few minutes before peeling.
Enjoy CHEF COLEMAN'S RECIPE OF THE MONTH - APRIL
Porcini-Crusted Filet Mignon with Fresh Herb Butter
Ingredients:
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
Enjoy CHEF COLEMAN'S RECIPE OF THE MONTH - MARCH
Salmon and Rice Wrapped in Pastry with Dill Sauce
Ingredients:
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill
For salmon, rice, pastry:
Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
For dill sauce:
Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
Enjoy CHEF COLEMAN'S RECIPE OF THE MONTH - FEBRUARY
Carrot Beef “Sushi” with Caper Basil Mustard Sauce
Ingredients:
2 boneless beef top loin strip steaks, 1 inch thick
1 TS olive oil
1 lb large carrot, trimmed to 6 inches long
3 TS chopped basil
3 TS chopped flat-leaf parsley
3 TS Dijon mustard
2 TS minced shallot
1 TS drained capers, finely chopped
1 garlic clove, minced
3 TS extra virgin olive oil
Directions:
>Heat a dry 12 inch heavy skillet over medium high heat until hot, about 2 minutes. Pat steaks dry and sprinkle all over with sea salt and black pepper.
>Add olive oil to skillet, sear steaks turning on each side until nice and brown. Transfer to cutting board and cool about 30 min.
>Cut carrots lengthwise into 1 inch wide ribbons less than 1/16 inch thick with an adjustable blade slice or vegetable peeler.
>Cook ribbons in a pot of boiling salted water, uncovered until just tender about 3 minutes. Transfer with slotted spoon to an ice bath to stop cooking. Carefully drain, then pat ribbons dry paper towl.
>Whisk together basil, parsley, mustard, shallots, capers, and garlic in a small bowl, then add oil in a slow stream, whisking until emulsified.
>Place a sushi mat on a work surface. Arrange 6 to 8 carrot ribbons side by side lengthwise, slightly overlapping to form a 6 inch square.
>Spread about 1 tablespoon of mustard sauce evenly across bottom half of carrot square, then lay 1 strip steak across carrots 1 inch from edge nearest you. Roll up carrots and beef tightly, using sushi mat as an aid.
>Transfer beef roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 pieces.
Stay tuned for more mouth watering creations that you can enjoy form the comfort of your own home.
|
| |
|
 |
|
|
