Liberty Cafe Banana Cream Pie

Source: Liberty Cafe – San Francisco, California

Crust
1 1/2 cups all-purpose flour plus flour for rolling
1/2 teaspoon salt
1/4 cup solid vegetable shortening, chilled
1/4 cup unsalted butter, chilled
4 to 8 tablespoons ice water

Combine the flour and salt in a food processor fitted with the metal blade. Add the shortening and butter and process using on/off pulses until the mixture is the size of peas. Add the water 1 tablespoon at a time, processing until the dough just begins to come together.

Form the dough into a ball. Flatten into a disk. Wrap in plastic and refrigerate until chilled, at least 1 hour.

Preheat the oven to 350 degrees F.

Remove the chilled dough from the refrigerator. Let soften slightly if necessary.

Roll out the dough on a lightly floured surface to a 10-inch round, about 1/8-inch thick.

Transfer the dough to a 9-inch pie dish. Crimp the edges decoratively. Line the dough with foil and pie weights or dry beans to keep the crust from bubbling up during baking. Bake until the edges of the crust are lightly browned, about 10 to 15 minutes. Remove the weights and foil and continue to bake for 5 to 7 minutes, until the whole crust is golden brown. Transfer to a rack. Let cool completely.

Pastry Cream
2 cups whole milk
1/2 vanilla bean, split lengthwise
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
3 eggs
3 tablespoons unsalted butter

Pour the milk into a large saucepan and place over low heat. Scrape in the seeds from the vanilla bean, then add the pod, as well. Heat until warm. Stir in 1/4 cup of the sugar and continue to warm until small bubbles form around the edge of the pan, about 5 to 7 minutes.

Using an electric mixer, beat together the flour, cornstarch, eggs and remaining 1/4 cup sugar until smooth. Slowly whisk the warmed milk into the egg mixture.

Return the mixture to the saucepan. Stir over low heat until thick and slightly bubbly, about 10 minutes. Remove from heat. Strain into a large bowl. Add the butter and stir until melted. Press plastic wrap directly onto the surface of the pastry cream. Let cool, then refrigerate until chilled.

Topping
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
4 to 5 bananas, peeled and cut into 1/4-inch slices
Chocolate shavings (for garnish)

Beat together the cream, sugar and vanilla extract in a large bowl until stiff peaks form.

Assembly: Spread a thin layer of pastry cream in the crust. Top with a layer of bananas. Continue to layer bananas and pastry cream until you reach the top of the crust, finishing with the pastry cream to prevent the bananas from turning brown.

Top with the whipped cream and garnish with chocolate shavings.

Serves 8 to 10. Per serving: 420 calories, 7g protein, 43g carbohydrate, 26g fat (13g saturated), 124 mg cholesterol, 162mg sodium, 1g fiber

Lasher’s Restaurant Cranberry Meatloaf

Source: Ray Lasher, owner, Lasher’s Restaurant – Long Beach, California

At Lasher’s, the meatloaf is served with a veal demiglace. You can purchase demiglace from well-stocked supermarkets or make a gravy to serve with this, if you desire.

1 small onion, coarsely chopped
1 small carrot, coarsely chopped
2 cups dried bread crumbs
1/4 cup chopped parsley
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried thyme
1 tablespoon freshly ground pepper
3 tablespoons chopped garlic
3 eggs, beaten
1 cup milk
Salt
2 tablespoons tomato paste
4 pounds 20% fat ground beef
Nonstick cooking spray
1 1/2 cups canned cranberry sauce
1 1/2 cupsbrown sugar, packed

Combine onion, carrot, bread crumbs, parsley, basil, thyme, pepper, garlic, eggs, milk, salt to taste, tomato paste and beef and mix until thoroughly incorporated.

Spoon meat mixture into 2 greased 9 x 5-inch loaf pans, dividing evenly. Do not tightly pack meat into pans. Smooth tops.

Mix cranberry sauce with brown sugar until lumps are eliminated. Spread over loaves. Bake at 350 degrees F until done, 45 to 55 minutes.

Yields 10 to 12 servings.

Each of 12 servings: 654 calories; 295 mg sodium; 162 mg cholesterol; 33 grams fat; 64 grams carbohydrates; 25 grams protein; 1.75 grams fiber

Lantana Grille Chipotle-Raspberry Boneless Chicken Wings

Source: Chef Rob Toll, Lantana Grille, Phoenix, Arizona – azfamily.com

2 pounds chicken tenderloins, boneless
1 cup cornstarch
2 cups raspberry preserves
4 ounces chipotle chilies in adobo sauce, pureed
1/2 cup Cholula hot sauce
1 cup unsalted butter, melted
1/4 cup cilantro, chopped
2 cups jicama, julienned
1 1/2 cups bleu cheese salad dressing
1 quart canola oil

Toss chicken tenderloins with cornstarch. In a saucepan, heat oil to 375 degrees. Add chicken; cook until crisp.

Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro. Toss fried chicken in raspberry preserves mixture. Serve chicken with jicama and bleu cheese dressing.

La Fogata Grilled Peppers and Chicken

Source: La Fogata, San Antonio, Texas

The attractive presentation of this off-the-menu dish is what has earned La Fogata its reputation for "nouvelle cuisine." This is a low-calorie recipe, particularly if served with a light tomato sauce. Be sure to note the oven method at the end of the recipe if you do not have an indoor or outdoor grill.

Juice of 1 lime
1 chicken breast (single)
Garlic salt to taste
Pepper to taste
Oil
2 large poblano chiles
2 ounces Monterey jack or mild Texas goat
    cheese, cut into small pieces
Chicken stock

Presentation
Sour cream or salsa

Squeeze lime juice over the chicken breast. Season with salt and pepper. Grill over a moderate flame, brushing both sides with oil. When cooked and tender, about 12 to 15 minutes, remove the skin and shred the meat. Set aside. Or, bake in a 350 degree F oven, seasoning in the same way, for 15 minutes.

Do not peel the peppers at this time. Wash them and then, using a sharp knife, make a circular cut to remove the stem in one piece, and set it aside. Remove the seeds and veins.

Stuff the prepared peppers with a combination of chicken and cheese, moistened with a scant amount of chicken stock. If using an open grill (indoor or outdoor), return the stuffed peppers to the grill and cook on both sides until the peel is charred. Take care not to burn. Remove, pulling away the peel, and then replace the top for garnish.

Serve with sour cream or a light tomato salsa. Or note the creamy cheese sauce in the variation.

Variation: Serve this dish with a sauce of sour cream and cheeses. In a small skillet over medium-low heat, stir together 3 1/2 ounces cream cheese and 2 tablespoons grated Parmesan cheese until melted. Add 1/2 cup sour cream and continue cooking just long enough to heat through. Spoon over the peppers and, if desired, top with chopped pecans, lightly saut?ed in butter.

Yield: 2 servings

Lambert’s Cafe Throwed Rolls

Posted by GayleL at recipegoldmine.com 4/23/02 9:01:18 pm

Source: Lambert’s Cafe, Sikeston, Missouri

1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 degrees F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 egg beaten ( at room temperature)
1 teaspoon salt
4 cups all-purpose flour, divided

Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.

Stir in the yeast mixture and 3 1/2 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.

Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size.

Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.

Preheat oven to 350 degrees F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw.

Makes 12 rolls.

Lark Creek Melting Fudge Cakes

Source: As demonstrated on Midday About the Bay by Chef Sharon Nahm of Lark Creek in San Mateo, California.

Yield: 4 individual cakes

4 ounces bittersweet chocolate
3 ounces unsalted butter
1 1/2 tablespoons cornstarch
5 ounces granulated sugar
2 eggs
2 egg yolks
1 teaspoon Grand Marnier

Melt the chocolate and butter in a double boiler over simmering water until the mixture is smooth.

Meanwhile, in a separate bowl whisk together the cornstarch and the sugar to remove any clumps. Once all the chocolate and butter mixture is melted, whisk in the cornstarch/sugar into the chocolate mix until smooth. Then add in the rest of the ingredients into the chocolate mix and whisk until smooth.

Using individual 4 ounce ramekins, butter and flour them twice to ensure a good coating. Pour the cake batter into these ramekins so that they are 3/4 full, and bake in preheated oven at 375 degrees F for approximately 15-18 minutes. The top of the cake should be cracked and the center should be still moist and slightly wet.

Let cake cool for about a minute or two, then unmold onto serving plates and serve with your favorite ice cream or whipped cream.

Las Brisas de Mariscos (Seafood Enchiladas)

6 ounces bay scallops
6 ounces rock shrimp
4 ounces lobster meat
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/4 cup scallions, chopped
1/2 tablespoon butter
Flour tortillas
6 ounces Monterey jack cheese, grated

Preheat oven to 350 degrees F.

To saut? pan combine all vegetables with olive oil, saut? for 2 to 3 minutes. Add shrimp and lobster meat. Saut? for an additional 1 to 2 minutes. DO NOT OVERCOOK! Add wine to deglaze pan. Let reduce for 2 to 3 minutes. Add 1/3 cup reduced cream (reduce cream by cooking to a tacky state). Add butter and stir until melted. Remove from heat. Put a small amount of the mixture in the center of each tortilla and roll. Top with sauce. Cover with cheese and put in oven until cheese is melted.

Green Chili Las Brisas
3 tablespoons olive oil
2 pounds diced pork
1 cup diced onion
1 tablespoon finely chopped cilantro
1 tablespoon minced garlic
2 tablespoons chopped jalape?o
1 cup diced tomatoes
4 cups diced green chiles, canned or frozen
2 cups pork stock

In a large saucepan, saut? pork, onions, garlic, jalape?os and cilantro with olive oil until golden brown. Add stock, cilantro and green chiles. Simmer for 2 hours.

Lobster Bisque Sauce
1 shallot
1 clove garlic
1/2 cup white wine
1/2 ounce lobster base
1 cup water
1 cup whole whipping cream

In a saucepan add all ingredients, except cream, with one cup of water. Simmer until vegetables are tender. Pur?e and return to pan. Add cream and let simmer until sauce thickens.