Hemingway’s Key Lime Caesar

Posted at recipegoldmine.com by GayleL 9:33:00am 3/30/03

Source: orlandosentinel.com – Hemingway’s, Hyatt Regency Grand Cypress Resort, Orlando, Florida

In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan.

Yield: 4 to 8 servings depending on course

1 ounce fresh garlic cloves
16 ounces olive oil
1 ounce chopped garlic cloves
2 ounces pasteurized egg yolks
1 1/2 tablespoons Worcestershire sauce
1 ounce Dijon mustard
1 1/2 ounces anchovies packed in salt (optional)
Freshly ground pepper to taste
16 ounce canola oil
1/2 ounce cracked black pepper
3 1/2 ounces grated Parmesan cheese
3 ounces Key lime juice
4 ouncse pecan halves
2 tablespoons butter
2 tablespoons brown sugar
Baby romaine lettuce
Fresh lime juice
Parmesan shavings

Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.

Add egg yolks to the work bowl of a blender. Next, add garlic and mustard. Process until combined. Add Worcestershire sauce, anchovies and freshly ground pepper. With the machine running, pour in garlic-infused olive oil in a slow, steady stream. Add Key lime juice. With the machine running, pour in canola oil in a slow, steady stream. Add the grated Parmesan cheese.

In a large pan, saut? pecans butter and brown sugar until the nuts are toasty and well-coated.

Coat baby romaine leaves with some of the dressing. Add a few of the nuts to the work bowl and a spritz of fresh lime juice. Using tongs, place some of the salad mixture on a serving plate with a sprinkling of additional nuts, a generous shaving of Parmesan cheese and freshly ground black pepper.

Nutrition information per tablespoon of dressing: Calories124 Fat14 g (1.6 sat.) Carbohydrate 0.4 g Cholesterol 3 mg Sodium 10 mg Protein 0.1 g

Harry’s Bar and Grill Cajun Firecrackers with Bayou Dipping Sauce

Posted by GayleL at recipegoldmine.com 10:41:42 pm 2/26/03

Source: jsonline.com

6 skinless, boneless chicken breast halves
1/2 cup Cajun seasoning
Canola oil to cook chicken and fry finished firecrackers
1 package spring roll wrappers
1/2 pound (about) baby spinach, washed and dried
Bayou Dipping Sauce (see recipe)

Preheat oven to 350 degrees F.

To make Cajun firecrackers, lightly dust chicken breasts with Cajun seasoning. Heat large, oven-proof saut? pan, then add small amount of oil. Add chicken breasts and cook over high heat until one side is blackened, 2 to 3 minutes. Turn in pan; finish in preheated oven 6 to 7 minutes, until chicken is cooked through.

When done, remove from oven, set aside and let cool. When cool, slice chicken breasts crosswise into 1-inch strips.

Open spring roll wrappers and fill as directed below. Fill 2 wrappers only at a time as they dry out quickly. Wrappers not being used should be stored under a wet towel.

For each firecracker: With one corner of wrapper facing you, set 1 strip of chicken in center horizontally. Set four spinach leaves horizontally, just underneath chicken strip, overlapping the leaves slightly.

Roll pointed edge inward, covering filling. Fold in sides, then fold down top piece. When finished, you should have a rectangular-shaped roll that looks like an envelope. When working with the wrappers, roll them tightly so there are no wrinkles but gently as they are delicate. Seal edges with water and a pastry brush.

As you make them, cover with a wet towel or wet paper towels until ready to fry all the rolls.

When all are prepared, drop in hot canola oil that has been heated to 350 degrees F and fry until golden brown on all sides, about 3 to 4 minutes, turning halfway through. Do in batches so as not to overcrowd. Drain off excess oil on paper towel. Slice in half and serve with dipping sauce.

Makes 12 appetizer-size servings.

Bayou Dipping Sauce
1 cup mayonnaise (do not use reduced-calorie mayonnaise)
10 shakes hot pepper sauce (about 1/4 teaspoon)
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 cup honey

Combine all ingredients and mix well.

Makes about 1 1/2 cups.

Harry Caray’s Beef Medallions in Beer Sauce

Posted by GayleL at recipegoldmine.com 9:06:39pm 4/21/03

Source: abclocal.go.com

Chip Caray, grandson of Harry Caray and announcer for the Cubs, Chip is not only talking baseball this morning, but he’s cooking too! Since Dutchie couldn’t make it in this year, she volunteered her grandson. Chip is making a recipe for "Beef Medallions in Beer Sauce." It’s from the cookbook Harry helped promote called "Now You’re Cookin’ with Bud". This was a favorite dish of Harry’s and will be offered at his restaurant.

Serves: 4

8 beef medallions
1 quart beef stock
1 bunch green onions, diced
1 teaspoon fresh garlic, minced
16 ounces Budweiser, divided
1/2 pound sliced mushrooms
1 cup fresh tomatoes, diced

Saut? medallions to rare. Add 6 ounces of Budweiser, lower to medium heat for 2 minutes. Add mushrooms, green onions and garlic. Saut? until tender. Add beef stock and tomatoes, cook to preferred temperature. Add remaining 10 ounces of Budweiser and lightly thicken with roux.

Harlequin Cafe Michigan Whitefish with Blueberries and Blueberry Schnapps

Source: Sherman Sharpe, Harlequin Cafe, Detroit, Michigan

2 (6 ounce) fillets Michigan whitefish, skinned and trimmed of fat
Flour, to dredge fish
1 ounce vegetable oil

Sauce
4 to 5 ounces fish stock or clam juice
Pinch garlic
Pinch shallots
1 ounce blueberry Schnapps
1 tablespoon butter
3 ounces heavy whipping cream
1 ounce fresh blueberries

Skin and trim two whitefish fillets. Dredge the fillets on both sides in flour, shaking off any excess flour. Add the fillets, skin side up, to an oiled pan over the top of the stove for approximately 20 to 30 seconds and flip them to the reverse side, skin side down, for approximately 5 to 10 seconds.

Remove fillets to an oven preheated to approximately 425 degrees F. Bake whitefish for approximately 5 to 7 minutes, until fish is lightly golden brown.

Remove fish to two separate plates and tent with foil to keep warm.

Meanwhile, in a small saucepan, combine clam juice or fish stock, garlic, shallots, Schnapps, butter, heavy whipping cream and blueberries. Cook until sauce comes to a creamy consistency, with small bubbles on the surface, and coating the back of a spoon. Spoon sauce over fish and serve immediately.

Makes 2 servings.

Per serving: 706 calories; 48.9 g fat (17.1 g saturated fat; 62 percent calories from fat); 14.6 g carbohydrates; 206 mg cholesterol; 348 mg sodium; 43.6 g protein; 0.6 g fiber

Hi Ho Club Marlene Dietrich

Source: Hi Ho Club, Hollywood, California – circa 1930

2 ounces Canadian whisky
1/2 ounce orange Curacao
3 dashes Angostura Bitters.
1 wedge lemon
1 wedge orange

Shake well with ice and strain into a rocks glass filled with ice. Squeeze lemon and orange wedges into drink and drop them in.

Habanero’s Grill White Queso

Source: Habanero’s Grill, San Antonio, Texas

2 1/2 pounds Land O’Lakes White Extra Melt
3 poblano chiles, roasted, seeded and peeled
1/2 cup half-and-half
1/2 cup water
1 tablespoon white pepper, or to taste
1 teaspoon ground cumin
2 teaspoons chipotle concentrate (or 2 chipotle
    chiles in adobo sauce, minced)
Tortilla chips, for serving

Cut the cheese into 1-inch cubes. Chop the roasted poblanos into 1/2-inch pieces.

Heat the half-and-half and the water in a pot over low heat. Add the cheese, poblanos, white pepper, cumin and chipotle. Stir until the cheese has melted and the ingredients are well blended and heated through.

Serve warm with tortilla chips.

Makes 20 servings.

High Tides Seafood Grill Gingered Shrimp Won Ton Soup

Source: High Tides Seafood Grill – Bend, Oregon

4 cloves garlic, divided
2 1/2 pounds raw chicken bones or necks, wings and backs (see notes)
3 quarts water
4 (1/4-inch-thick) slices fresh ginger
Salt, to taste
12 (21 to 25 count) raw tiger shrimp, peeled and deveined
3 1/2 tablespoons sliced green onions, divided
1 teaspoon grated fresh ginger
1 (2-inch) piece celery rib, chopped
1 (2-inch) piece carrot, chopped
2 tablespoon dry sherry
1/4 cup stir-fry sauce or soy sauce
1 teaspoon cornstarch
1/4 teaspoon dark sesame oil
1 package won ton wrappers
1 egg, lightly beaten
1/2 cup julienned carrot
1/2 cup thinly sliced bok choy
6 fresh shiitake mushrooms, sliced
1/2 cup sliced snow peas
Toasted sesame seeds for garnish (see notes)

Peel and smash 3 cloves of garlic. Place them in a large pot with the chicken, water and ginger. Bring to a boil and skim any residue from the top of the broth. Reduce heat, cover and simmer slowly for about 2 hours. Strain broth and season to taste with salt. Discard chicken bones.

Skim off fat from the top of the broth (or refrigerate overnight and remove hardened fat).

While the broth is simmering, chop the remaining garlic clove. Place it in the bowl of a food processor with the shrimp, 1/2 tablespoon green onions, grated ginger, celery, chopped carrot, sherry, stir-fry sauce, cornstarch and sesame oil. Pulse the food processor until a moderately fine texture is achieved. The mixture should not be a smooth puree.

Lay the won ton wrappers on a clean counter. Brush the edges of each wrapper with a little beaten egg. Place a rounded teaspoon of filling in the center of each wrapper. Bring all 4 corners of the wrappers together above the filling and pinch together firmly. Place on a paper towel-lined plate, cover and chill until ready to use. This should make at least 30 won tons. Make ahead and freeze if desired.

To assemble the soup, bring the chicken broth to a boil in a large pot and gently add the won tons. Slowly simmer for 5 to 8 minutes or until the shrimp is cooked and the wrappers are tender. About 2 minutes after adding the won tons, add the julienned carrot, bok choy, shiitake mushrooms and snow peas.

Divide soup and won tons among 6 soup bowls. Garnish with the remaining 3 tablespoons sliced green onions and toasted sesame seeds.

NOTES: Low-sodium canned chicken broth can be substituted for the chicken and water, but be sure to simmer with the ginger and garlic for at least 30 to 45 minutes.

To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.