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Hidden Village Gourmet September 9 th, 2006 at 6:30 pm Oysters En Brochette/ or Crabmeat Empanadas (cooks choice) Banana-Black Bean Empanadas Savory Red.

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Presentation on theme: "Hidden Village Gourmet September 9 th, 2006 at 6:30 pm Oysters En Brochette/ or Crabmeat Empanadas (cooks choice) Banana-Black Bean Empanadas Savory Red."— Presentation transcript:

1 Hidden Village Gourmet September 9 th, 2006 at 6:30 pm Oysters En Brochette/ or Crabmeat Empanadas (cooks choice) Banana-Black Bean Empanadas Savory Red Pepper Soup Corn Muffins or Rolls Pasta Jambalaya with Sausage, Chicken and Shrimp Fried Green Tomatoes Pear Upside-down Tart with Vanilla Ice Cream Gulf Coast Cuisine

2 Hidden Village Gourmet Club Menu September 2006 Oysters En Brochette/ or Oysters En Brochette/ or Crabmeat Empanadas Banana-Black Bean Empanadas Banana-Black Bean Empanadas Savory Red Pepper Soup Savory Red Pepper Soup Corn Muffins or Rolls Corn Muffins or Rolls Pasta Jambalaya with Sausage, Chicken and Shrimp Pasta Jambalaya with Sausage, Chicken and Shrimp Fried Green Tomatoes Fried Green Tomatoes Pear Upside-down Tart Pear Upside-down Tart with Vanilla Ice Cream ** Each couple - please bring two bottles of wine Bullets = suggested cooking assignments for each couple

3 Home Gatherings September 2006 Home A Jeff & Anne Maudlin (HOST) Jeff & Anne Maudlin (HOST) Chris & Ann Noonan Chris & Ann Noonan Bill & Mary Miller Bill & Mary Miller David & Suzanne Fong David & Suzanne Fong Home B Gary & Marion Gore (HOST) Gary & Marion Gore (HOST) Alan & Carol Foss Alan & Carol Foss Allen & Leanne Cook Allen & Leanne Cook Joe & Jeanine Lincoln Joe & Jeanine Lincoln Home C Lou & Dorotha Cicchinelli (HOST) Lou & Dorotha Cicchinelli (HOST) Ken & Janet Lantz Ken & Janet Lantz Inga & Manfred Boeck Inga & Manfred Boeck George & Pat Stoll George & Pat Stoll Home D Jim & Pat Zurcher (HOST) Jim & Pat Zurcher (HOST) John & Susan Gianakos John & Susan Gianakos Terry & Phyllis Carpenter Terry & Phyllis Carpenter Treva Poweres Treva Poweres

4 Oysters En Brochette Makes 12 kabobs (This should be enough) 12 sturdy rosemary branches or bamboo skewers, about 8 inches long. 12 sturdy rosemary branches or bamboo skewers, about 8 inches long. oIf using rosemary sprigs, strip off most of the leaves, keeping about 2 inches of leaves at the top. oSoak the rosemary branches or bamboo skewers in water to cover for 30 minutes. 12 thin slices best-quality bacon 12 thin slices best-quality bacon 24 oysters, shucked 24 oysters, shucked ½ lemon ½ lemon Freshly ground white or black pepper Freshly ground white or black pepper o Preheat broiler. o Cut the bacon in half crosswise. In small frying pan over medium-high heat, fry the bacon until lightly browned but still flexible, about 3 minutes on each side. Drain on paper towels. o Place the oysters on a plate, squeeze the lemon evenly over them, and then season the oysters with several grinds of pepper. Wrap each oyster in a half bacon slice, and thread 2 oysters onto each rosemary sprig or skewer. o Place the sprigs or skewers on the broiler rack about 5 inches from the heat and broil, turning once, for about 3 minute each side.

5 Crabmeat Empanadas Makes 8-10 servings Sauce: 8-oz jar apple jelly 8-oz jar apple jelly 8-oz can crushed pineapple, drained 8-oz can crushed pineapple, drained 1 medium jalapeno pepper, cored, seeded and finely chopped 1 medium jalapeno pepper, cored, seeded and finely choppedFilling: 1 pound crabmeat (pasteurized, canned in the refrig section is good) 1 pound crabmeat (pasteurized, canned in the refrig section is good) ¾ cup finely chopped red onion ¾ cup finely chopped red onion 3 T chopped fresh cilantro 3 T chopped fresh cilantro 2 8-oz packages cream cheese, softened 2 8-oz packages cream cheese, softened 1 T dry mustard 1 T dry mustard 2 T ground cumin 2 T ground cumin Salt and freshly ground pepper Salt and freshly ground pepper Garlic powder Garlic powder 16-oz package wonton skins 16-oz package wonton skins o Preheat oven to 350. o In medium bowl, combine jelly, pineapple and jalapeno pepper. Stir until well blended and set aside. o In large bowl, combine crabmeat, onion, cilantro, cream cheese, mustard and cumin. Blend thoroughly. Season with salt, pepper and garlic powder to taste. o Grease baking sheet. o Place about 1 1/2 T crab mixture in center of each wonton skin. Using pastry brush, brush edges of skins with water. Fold in half, pressing edges to seal. Place on prepared baking sheet. Bake until golden brown, about 15 minutes. o Serve immediately with reserved jelly mixture. Note: I found two sizes of wonton at the store. I think the smaller non egg roll size probably works best. Adjust amount of filling for wrapper size.

6 Banana-Black Bean Empanadas Makes 12 (Increase recipe by 1 ½; one package of dough will make 18) 2 tablespoons vegetable oil 2 tablespoons vegetable oil 2 firm medium-size bananas, diced 2 firm medium-size bananas, diced 3/4 cup chopped onion 3/4 cup chopped onion 1 15-ounce can black beans, drained 1 15-ounce can black beans, drained 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro 3/4 teaspoon ground cumin 3/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper ounce package frozen puff pastry (2 sheets), thawed ounce package frozen puff pastry (2 sheets), thawed 1 cup (packed) coarsely grated Monterey Jack cheese 1 cup (packed) coarsely grated Monterey Jack cheese 1 egg, beaten to blend (for glaze) 1 egg, beaten to blend (for glaze) o Preheat oven to 425. o Heat oil in heavy medium skillet over medium-high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. o Add onion to skillet; sauté 3 minutes. o Reduce heat. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool. o Roll out each puff pastry sheet on floured surface to 14-inch square. Cut each into 9 squares. o Place 1 heaping tablespoon filling in center of 12 squares. Sprinkle each mound of filling with cheese, then top generously with bananas. o Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on baking sheet; brush with glaze. Bake until golden brown, about 15 minutes. Serve hot.

7 Savory Red Pepper Soup Makes servings ½ cup unsalted butter ½ cup unsalted butter 2 large onions, chopped 2 large onions, chopped 2 cloves garlic, minced 2 cloves garlic, minced 4 large carrots, peeled and chopped 4 large carrots, peeled and chopped 1 large russet potato, peeled and chopped 1 large russet potato, peeled and chopped 6 red bell peppers 6 red bell peppers 2 firm pears, peeled, cored and chopped 2 firm pears, peeled, cored and chopped 5 cups chicken broth 5 cups chicken broth 1 T chopped parsley 1 T chopped parsley Salt Salt Freshly ground pepper Freshly ground pepper Sour cream Sour cream o Roast peppers (see next page), peel, seed and chop. o Melt butter in large saucepan. Add onion and garlic and sauté 10 minutes. o Add carrots and sauté an additional 10 minutes. o Add potato and bell peppers and sauté 10 minutes. o Add pears, chicken broth and parsley. Bring to a boil. Reduce heat and simmer uncovered 20 minutes, or until vegetables are tender. o Season with salt and pepper. o Transfer soup in batches to food processor or blender. Process until smooth. Reheat. o Italian parsley (for garnish) o Ladle into individual bowls and garnish with sour cream and sprigs of parsley.

8 Roasting the Red Peppers To roast peppers under the broiler, arrange them in a single layer in a baking pan or sheet. Place them under the hot broiler and allow them to char evenly, turning occasionally. Place them in a bowl or plastic bag, or pan with a tight-fitting cover. Seal or cover and allow to cool for at least 10 minutes, preferably longer. They will deflate, shrivel and look rather sad, but their skin will easily lift off.

9 Delicious Corn Muffins (optional recipe – purchased rolls would be fine!) Makes 12 ½ cup butter ½ cup butter 2/3 cup sugar 2/3 cup sugar ½ cup milk ½ cup milk ¼ cup honey ¼ cup honey 2 eggs 2 eggs ½ teaspoon salt ½ teaspoon salt 1 ½ cups all-purpose flour 1 ½ cups all-purpose flour ¾ cup cornmeal ¾ cup cornmeal ½ teaspoon baking powder ½ teaspoon baking powder ¾ cup frozen or fresh corn ¾ cup frozen or fresh corn o Preheat oven to 400 degrees o Mix butter, sugar, honey, eggs and salt in large bowl. o Add flour, cornmeal and baking powder. Blend thoroughly. o Add milk while mixing. o Add corn and work into mixture. Do not mash corn. o Fill muffin pan with paper/foil muffin cups and fill 2/3 full. o Bake for minutes

10 Pasta Jambalaya with Sausage, Chicken and Shrimp Makes 4 servings (double recipe) o 4 tablespoons butter o 10 oz chopped Andouille sausage or other smoked pork sausage o ½ pound raw chicken breast, sliced thin o 1 dozen uncooked medium shrimp, shelled and de-veined o ½ cup chopped onions o ½ cup chopped red and green bell peppers o 2 large cloves garlic, chopped fine o ½ cup chopped peeled tomatoes o ½ cup chicken stock o 1/8 teaspoon red pepper flakes o 1 ½ to 2 teaspoons Brennans Creole Seasoning for Fish (next page) o 1 cup cold unsalted butter, cut into 10 or 12 pieces o 1 pound spinach pasta, cooked o Heat butter in a large sauté pan and add sausage, chicken, shrimp, onions, bell peppers and garlic. Sauté over high heat, stirring with a fork and shaking the pan. o When shrimp are half-cooked (about 2 minutes), add tomatoes, stock, and seasonings. Reduce by one-third (Do not overcook). Swirl in butter pieces, one at a time, stirring with a fork and rotating the pan until all butter is incorporated. The sauce should be smooth and light. o Pour cooked pasta into a warmed bowl, pour the jambalaya over it and serve at once. Note: If you cant find the pork Andouille sausage, the Chicken Andouille sausage in Safeways ham/sausage section may be substituted.

11 Brennans Creole Seasoning for Fish Makes 2 cups o 1/3 cup salt o ¼ cup powdered or granulated garlic o ¼ cup ground black pepper o 2 T cayenne pepper o 3 T ground thyme o 2 T ground oregano o 1/3 cup paprika o 3 T powdered or flaked onion o Combine all ingredients and mix well. Store in a well- sealed glass jar.

12 Fried Green Tomatoes Makes 6 servings (Increase by 1 ½) o 1/4 cup flour o Salt and freshly ground pepper o 2 large eggs, beaten o 2/3 cup plain dry bread crumbs o 1/3 cup freshly grated Parmesan cheese o 1 lb green tomatoes or large tomatillos, sliced 1/2-inch thick o ½ cup extra-virgin olive oil o Old Bay Seasoning, for serving o Hot sauce, for serving In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere. In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere. In a large nonstick skillet, heat the olive oil until shimmering. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes. Transfer the tomato slices to paper towel-lined plates. Sprinkle with salt and Old Bay and serve immediately with hot sauce. In a large nonstick skillet, heat the olive oil until shimmering. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes. Transfer the tomato slices to paper towel-lined plates. Sprinkle with salt and Old Bay and serve immediately with hot sauce.

13 Caramelized Upside-down Pear Tart Makes 8 servings 4 large firm-ripe Bosc pears 4 large firm-ripe Bosc pears ½ stick unsalted butter ½ stick unsalted butter ½ cup sugar ½ cup sugar ½ teaspoon cinnamon ½ teaspoon cinnamon Pastry dough Pastry dough o Preheat oven to 425. Place rack in middle of oven. o Peel and halve pears, core. o Heat butter in a 9 to 10 inch well- seasoned cast-iron skillet over moderate heat until foam subsides, then stir in sugar (sugar will not be dissolved). Arrange pears, cut sides up, in skillet with wide parts at rim of skillet. o Sprinkle pears with cinnamon and cook, undisturbed, until sugar turns a deep golden caramel. (This can take as little as 10 minutes or up to 25, depending on pears, skillets, and stove). Cool pears completely in skillet. o Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round and trim to a 9 ½ to 10 ½ inch round. Arrange pastry over caramelized pears, tucking edge around pears inside rim of skillet. Bake tart until pastry is golden brown, 30 to 35 minutes. Cool on rack 5 minutes. o Invert a rimmed serving plate over skillet and, using pot holders to hold, invert tart onto plate. Serve warm or at room temperature. Note: If you dont have of a cast iron pan, or cant borrow one, caramelize in a regular skillet, quickly transfer to a glass baking pan, put on crust and bake.


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