Author: rakemag

Ingredients:

• 2 pounds dark chocolate
• 8 ounces heavy whipping cream
• 1 ounce orange liqueur (such as Cointreau)
• 4 ounces powdered sugar
• 4 ounces powdered cocoa
• 1/2 ounce vanilla extract

Method:
Chop
chocolate into small, similar-sized pieces. Steep cream over medium heat. Add
orange liqueur. Wisk in chopped chocolate until incorporated. Set in a metal
bowl and chill for 1 hour in refrigerator. Using a small melon scoop, form 2
ounce rounds of the chocolate mixture. Place powdered sugar and cocoa in
separate bowls. Roll truffles in powdered sugar or cocoa. Serve at room
temperature.

Serves 4

Ingredients

2 pounds of Tiger shrimp
Lime juice (2 limes)
2 cups Roma tomatoes, diced
1 yellow onion, diced
1 cup green olives, sliced into rings
1 jalapeno, minced (leave seeds in)
1/4 jar pickled jalapenos
1/4 bunch cilantro, minced
1/4 cup parsley, minced
1/3 teaspoon dry oregano
1/3 teaspoon black pepper
1/3 teaspoon kosher salt
8 ounces tomato juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic

Method

Bring water to a boil in sauce pan and add shrimp, cover, turn off heat and allow to sit for 5 minutes or until shrimp are cooked. Remove from water and chill until ready to use.

Combine all remaining ingredients. Add shrimp. Taste and add additional salt and pepper as needed. Cover and store refrigerated for about an hour.

These tasty sausage rounds can be baked individually on a baking sheet or skewered onto bamboo skewers and baked.

INGREDIENTS

2 packages of "Thai One On" sausage
2 sheets frozen puff pastry dough (thawed several hours in refrigerator)
Seasoning of choice such as garlic, basil, or basic grill rub
Parchment paper
Optional sauce such as peanut, sweet ‘n sour, mustard, or barbecue

METHOD:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up.

Remove sausages from the package and wipe away moisture with paper towel. Unfold the pastry sheets and cut each sheet into 4 rectangles. Roll each sausage in a rectangle of dough pressing to seal the edge. Slice each sausage into 5 or 6 rounds, discarding ends.

Place on baking sheet and bake for 15 minutes or until golden. Serve with mustard, barbecue sauce, sweet ‘n sour, or bottled Thai peanut sauce.

Cool waters mean there’s an abundance of oysters, so try Oysters Rockefeller and enjoy the healthy benefits of seafood. McCormick & Schmick’s offers more than 40 varieties of fresh seafood available daily.

For this dish oysters are usually arranged in their deeper shells, on a bed of coarse salt, in four shallow pans.

INGREDIENTS:

16 oysters, scrubbed and shucked (save deeper shells)
1 pound coarse salt
4 tablespoons butter
4 slices bacon, cooked until crisp, drained and crumbled
5 ounces spinach, finely chopped with stems removed
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped scallions
1 1/2 tablespoons chopped celery leaves
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 cup shredded Gruyere cheese
1/2 teaspoon Pernod or pastis
Tabasco sauce

METHOD:

Preheat oven to 425 degrees (broiler may be used instead).

Melt the butter over low heat.

Add the bacon crumbs and spinach, and the rest of the ingredients except the cheese and Pernod or pastis. Cook for 5 to 10 minutes over low heat, stirring the mixture until you have a lightly cooked stuffing. Taste and adjust the seasoning, if necessary.

Divide the stuffing among the oysters and sprinkle with the shredded Gruyere. Place under a hot broiler or in the oven until the oysters are lightly browned and bubbling.

Just before serving, put a few drops of Pernod or pastis on each oyster with an eye dropper. Serve in the pans of salt.

Serves 4

Cocktail Sauce

10 tomatoes, halved
2 Tablespoons olive oil
1 – 4 ounce can chipotles in adobo
2 cups pineapple juice
1/4 cup brown sugar
salt to taste 1. Season the tomatoes with salt and drizzle with olive oil. Arrange cut side up on a sheet pan and sprinkle with the brown sugar. Roast in the oven at 375 degrees for 15-20 minutes, until slightly charred.
2. Add the tomatoes, any juice from the roasting pan, chipotle chilies and pineapple juice to a sauce pot. Bring to a boil and reduce by 1/4. Puree in a blender. Cool and season to taste with salt.
3. Chill.

Shrimp Boil

1 lime
1 bay leaf
1 gallon boiling water
1 cup salt
2 pounds (16-20) shrimp 1. Add lime, bay leaf and salt to the boiling water.
2. In a bowl, pour boiling water over shrimp, let stand 8 minutes, strain and chill.

To Serve

1. Toss shrimp with chilled sauce and fresh lime juice.
2. Serve in a cocktail or martini glass with diced avocado and fresh cilantro.

Serves 4 as an appetizer or 8-10 as an hors d’oeuvre.

Ingredients

2 cups lobster dip, see recipe below
2 12" self rising pizza crusts
1/4 cup focaccia oil, see recipe below
2 tablespoons Parmesan cheese, shredded
Method:
Place the lobster dip in a shallow ceramic bowl and cook at 425 degrees for 10 minutes or until bubbling and golden brown on top. Meanwhile brush the crusts with the focaccia oil and sprinkle with the parmesan cheese. Bake in a 425 degree oven for 10 minutes. When the crusts come out cut them into eight triangles and arrange it around the plate. Serve Immediately.

Lobster Dip

Ingredients
1/2 tablespoon butter
1/4 pound fennel bulb, peeled, halved and shaved paper thin
2 cups Mayonnaise, Extra Heavy (Hellmans)**
1 1/2 cups Parmesan cheese, powdered
1 pound lobster meat, cooked
1/2 tablespoon salt

Method:

Saute the fennel and onion in the butter until the onion begins to brown in places. Cool and then add all of the ingredients together and mix thoroughly. Reserve cold until just before ready to serve.

**If you use the wrong mayo, this recipe will separate in the oven into an oily mess.

Focaccia Oil

Ingredients

1/4 cup garlic, minced
1/2 cup yellow onion, minced
2 cups olive oil
1 tablespoon black pepper
1 tablespoon kosher salt

Method

Mix together in a food processor and reserve cold. Unused portion can be chilled for up to 2 weeks.

This delicious recipe takes the basic staple and gives it a twist by using goat cheese. Whether serving as an appetizer or an entree, it’s sure to be a new favorite. For the more carb-conscious: try using the Fat Flush Tortilla, which is free of added sugars, fats, and yeast, and available at French Meadow Bakery & Cafe and select grocery stores.

CHIPOTLE GOAT CHEESE

3 dried chipotle peppers
9 ounces goat cheese
9 ounces cream cheese

PICO DE GALLO

1 bunch of cilantro
1/2 red bell pepper
1 lime, juiced
1 jalapeno
1 tablespoon oregano
2 avocados
1/2 large red onion
6 scallions
2 large Roma tomatoes
salt
pepper

ADDITIONAL INGREDIENTS

2 pounds turkey breast
16 ounces of black beans, cooked
2 large tortillas

METHOD FOR CHIPOTLE GOAT CHEESE:

Rehydrate chipotle pepper in warm water. Drain water and puree the pepper in a food processor. Add the cheeses. Work the mixture until it is soft.

METHOD FOR PICO DE GALLO:

Chop the cilantro, scallions, and oregano. Dice the red pepper, jalapeno, avocados, red onion and tomatoes. Juice the lime. Combine all the ingredients in a bowl. Add salt and pepper to taste.

METHOD FOR QUESADILLAS:

Warm griddle. Shred turkey breast. Spread the chipotle goat cheese on a tortilla. Add turkey breast and black beans, cover with another tortilla. Grill on both sides on the hot griddle, until browned. Cut into six pieces and garnish with pico de gallo.

Serves 2

Easy to make for an antipasto or vegetable platter, or serve with a cubed semi-hard cheese like smoked Gouda or dill Havarti.

Ingredients

1 pound fresh mushrooms
2 cloves garlic, peeled and smashed
1 tablespoon lemon juice

Dressing Ingredients

1 clove garlic, minced
3 tablespoons balsamic vinegar
3 tablespoons canola or vegetable oil
1 tablespoon chopped fresh basil
pinch white pepper
pinch salt
1/2 teaspoon tamari (optional) Method:
Wash mushrooms and set aside.

In a large saucepan add one quart of water, lemon and garlic cloves and bring to a boil. Poach mushrooms at medium boil until tender, approximately 3-5 minutes. When done through, remove from heat and drain well. Cool in the refrigerator 1 hour.

In a stainless steel bowl, add dressing ingredients and whisk together. Add drained mushrooms and toss to coat. Let stand 30 minutes for flavor to develop, tossing occasionally.

This recipe can be made one day in advance and held dressed in the refrigerator. Let stand at room temperature for 20 minutes before serving.

Serves 4 as an appetizer

Ingredients

1 large garlic clove, crushed slightly but left whole
2 cups dry white wine, such as Sauvignon Blanc
8 ounces Emmentaler cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
2 tablespoons dry sherry (optional)

Dippers

Bread cubes
Cooked sausages
Steamed broccoli or cauliflower
Small whole new potatoes, cooked
Method:
Rub the garlic clove around the inside of a heavy saucepan or fondue pot and place the garlic in the bottom of the pot. Pour in the wine and bring it to a simmer over low heat.

Remove the garlic clove and toss the grated cheese with the cornstarch. Add the cheese and cornstarch to the simmering wine and stir until the cheese melts. Stir in the sherry (if using).

Serve immediately, accompanied by the dippers of your choice.

Serves 4