Roasted
Red Pepper - Tomato Soup with Crab and Dill
Ray Durbin, Bizou
8 large red bell peppers
8 large Roma tomatoes
1T. basil
1 T. thyme
1 T. oregano
Salt and pepper to taste
1/2 cup finely-diced onion
1/4 oz fresh, chopped dill
1 pint half and half
1 pint heavy cream
1 16-oz can chicken broth
1 lb. lump crab meat
1 T. chopped garlic
1 cup white wine
Roux for thickening
Rub red peppers and tomatoes with olive oil and sprinkle
with salt and pepper. Broil on cookie sheet, turning frequently until
skins are black. Remove from broiler, peel skin off under cold running
water. Puree in food processor and set aside.
In one pan, heat half and half on low, stirring occasionally. In a large
saucepan, saute garlic, onion, salt, pepper and herbs until soft —
5 to 6 minutes. Add red pepper-tomato puree and heat to boiling. Add
wine and simmer 5-10 minutes. Add cream and chicken stock. Bring to
slow boil and add hot half and half. Reduce heat; simmer 15-20 minutes.
Slowly thicken with roux to desired consistency. Season with salt and
pepper to taste. Reduce heat; add crab and dill, stir with a rubber
spatula so crab meat doesn't break up. Remove from heat, and garnish
with a fresh pat of butter and dill sprig. Serves 6-8.
^ back to top
Cheese Blintz
Julie Dauer, South Side Country Club
2 eggs
1 cup flour
1 tsp. sugar
1/2 tsp. salt
Approximately 3/4 cup milk
Beat eggs and half of the milk. Continue beating and add
the dry ingredients, mixing well. Gradually add the remainder of the
milk until you have a thin batter.
Put 1 T. margarine in a small frying pan at medium high
heat. Pour 1/4 cup of the batter in pan for each pancake. Fry on the
first side for 45 seconds to 1 minute. Turn the pancake over when the
top is no longer moist. Add a small amount of margarine to the pan.
Cook on the second side about 20 seconds.
Filling
8 oz softened cream cheese
1/2 cup sour cream
1/4 cup brown sugar
2 T. honey
3 T. fruit juice (optional)
Beat cream cheese until soft and smooth. Add sour cream
and mix until creamy. Scrape down the mixer so there are no lumps. Add
brown sugar and honey. Finally, add fruit juice. Mix until smooth and
consistent.
Topping
1 can of your favorite fruit. (I
use blueberries.)
Cornstarch and water
Use 3 T. of the fruit juice for the filling (above). Put
remaining juice in a small sauce pot and heat. When hot, take about
1 T. of cornstarch and mix in a small bowl of water. Pour the slurry
slowly into the pot while stirring until you have your desired thickness.
Take 1 crepe, fill, and either roll or fold over. Top with
fruit and enjoy.
^ back to top
Ropa Vieja (Spanish translation: old clothes)
Josh Irby, Robbies
1 lb Flank Steak
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp sugar
1/4 tsp salt
Rub steak with spices and let sit for 20 minutes.
Salsa and Cilantro Marinade
2 T olive oil
1 onion diced
1 red pepper diced
1 pablano pepper diced
4 cloves garlic minced
2 cups white wine
1 cup beef stock
1 tomato diced
1 tsp cayenne pepper
1/2 tsp paprika
1 bay leaf
1 tsp worcestershire
2 T cilantro
1 cup lime juice
Mix all ingredients and pour over steak. Marinate overnight.
Grill steak and serve over pita bread with remaining salsa and cilantro
marinade.
^ back to top
Fettucini Carbonara
John Medina, Porters on Merchant
5 egg yolks
1 cup grated block parmesan cheese
2 T fresh chopped parsley
1 lb Fettucini
2 T butter
3 cloves garlic
2 cups heavy cream
1 red onion minced
4 oz Pancetta ham chopped fine
sea salt and white pepper to taste
Cook Fettucini in boiling, salted water
until tender. Strain and rinse with cold water. Set aside.
In large saucepan, saute' onions, ham, and garlic in olive oil. Crush
garlic first, then add when ham starts to brown. Saute' together and
add heavy cream. Reduce to proper consistency on low heat. (Should stick
to spoon.)
Add egg yolks (whipped), parsley, sea salt and white pepper to taste.
Finally, toss in pasta, butter and 1/2 cheese. Once butter is melted,
plate and serve. Garnish with rest of cheese, parsley and green onion.
25 minutes prep time. Serves 4.
^ back to top
|
