Source: Chef Sean Grant – Ruby’s Diner, Phoenix, Arizona
6 ounces chicken breast, grilled and sliced or shredded
1/4 teaspoon salt
2 (7-inch) flour tortillas
2 ounces jack-Cheddar cheese mix, grated
2 ounces lettuce, chopped
2 ounces salsa
1 1/2 ounces taco sauce
1 tablespoon green onion, chopped
Guacamole to taste (optional)
Sour cream to taste (optional)
Place chicken in warmed tortillas. Top with remaining ingredients. Serve immediately.
Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California
Steak
1 cup fresh rosemary leaves, chopped
1/2 cup chopped fresh marjoram
1/2 cup garlic cloves, finely chopped
1/3 cup dried red pepper flakes
1/4 cup salt
1/4 cup ground black pepper
1 1/2 cups olive oil
6 New York steaks
Accompaniment
1 1/2 teaspoons fresh lemon juice
Pinch of salt
1/4 cup extra-virgin olive oil
6 tablespoons Compound Butter (recipe follows)
1 to 2 bunches watercress (enough for 6 small salads)
6 lemon wedges for garnishing
Combine the rosemary, marjoram, garlic, dried red pepper, salt and 1/4 cup pepper in a medium bowl. Stir in olive oil. Place steaks in a pan large enough to hold them in a single layer and pour over marinade, turning several times so steaks are well coated. Marinate in refrigerator for at least 2 hours or overnight.
Whisk lemon juice and salt together in a small bowl to dissolve. Gradually whisk in olive oil. Set aside.
Preheat grill over hot coals. Rub off excess marinade from steaks. Season lightly with fresh pepper. Cook until almost to desired doneness, about 4 minutes per side for medium-rare. Transfer to a platter and let stand for 10 to 20 minutes.
Return steaks to grill and finish cooking, about 1 to 2 minutes more. (Alternatively, steaks can be cooked indoors on a grill pan, skillet or broiler using same resting time.) Transfer steaks to plates. Top each with a pat of Compound Butter. Drizzle dressing over watercress; toss to coat. Place salad alongside the steaks. Serve with lemon wedges. Serves 6.
Compound Butter
Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or saut?ed meats, or spread on bread before toasting in the oven or grilling.
3 canned anchovy fillets, drained
2 small garlic cloves
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup (1 stick) unsalted butter at room temperature
1/2 bunch chives, minced
Use a mortar and pestle to pound together the anchovy, garlic, lemon zest, salt and pepper. When smooth, transfer to a small bowl and stir in the softened butter and chives. Form into a log and refrigerate or freeze until firm.
Yields 1/2 cup.
Source: Chef Eugene Jarzab, Jr. – Rustler’s Rooste, Phoenix, Arizona
2 pounds barbecue spice
1 cup lemon pepper
1/2 pound brown sugar
1 tablespoon dry mustard
1 cup granulated garlic
1/2 cup granulated onion
1 tablespoon salt
Combine all ingredients. Rub the meat side of ribs generously with the mixture.
Serves 1
5 ounces boned and skinned chicken breast halves
Italian salad dressing (low-fat okay) to coat
1 (12-inch) flour tortilla
Margarine, melted, for coating
1 cup shredded Monterey jack/Cheddar cheese
1 tablespoon diced tomato
1 tablespoon diced jalapeno pepper
Cajun seasoning, to taste
1/2 cup shredded lettuce
1/4 cup diced tomato
Sour cream (low-fat okay)
Salsa, for dipping
Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.
Brush one side of tortilla with margarine and place in frying pan over medium heat.
On one half of tortilla, add cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges on one side of plate.
On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
Serve your favorite salsa in a small bowl on the side.
Source: 9news.com – Denver, Colorado
A heart-healthy dish, Red Lobster’s Fish In A Bag is a wonderful new way to enjoy fresh fish. The simple preparation, accompanied by crisp vegetables, complements the flavor of a variety of skinless fish species, including salmon and tilapia. This recipe was adapted for the chef at home.
Vegetable Mix
1 cup red onion, cut in 1/4-inch strips
1 cup red pepper, cut in 1-2 x 1/4-inch strips
1 cup celery, sliced in 1/4-inch pieces
1 cup baby carrot slims
Salt and pepper
Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning.
Fish In A Bag
4 sheets parchment paper
Butter, melted
2 cups Vegetable Mix
8 (2.5 ounce) strips fresh fish, skinless
Old Bay or seafood seasoning
4 lemon wheels, 1/4-inch thick
4 sprigs fresh thyme
Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges. Place 1/2 cup vegetable mix in the center of the right half. Brush melted butter on two 2.5-ounce fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning. Place seasoned fish 1/2 inch apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish. Fold the left side of the parchment paper over the right side. Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving. Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning). Bake at 350 degrees F for 12 to 15 minutes.
2 pounds potatoes, peeled and quartered
2 ounces butter, unsalted, room temperature
1/3 cup heavy cream
1/4 cup sour cream
4 ounces white Cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon white pepper
Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
Mix potatoes with an electric mixer until smooth. When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
Posted by Gayle at recipegoldmine.com 7/25/2001 9:30 pm
Source: Ladies Home Journal – November 1998
2 tablespoons butter
2 tablespoons celery, minced
1 tablespoon onion, minced
1 tablespoon red bell pepper, minced
2 pounds mushrooms
1 cup oyster crackers, crushed
6 ounces cooked lobster meat, chopped
1/4 pound cooked fresh crab meat, picked over and shredded
1/4 cup white Cheddar cheese, shredded
1 large egg
2 tablespoons water
Old Bay Seafood Seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
2/3 cup white Cheddar cheese, shredded
Heat the oven to 400 degrees F.
Melt 2 tablespoons butter in skillet over medium heat. Add 2 tablespoons minced celery, 1 tablespoon each minced onion and red bell pepper. Cook 2 minutes, until tender; cool.
Remove stems from 2 pounds mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.
Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 ounces cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 tablespoons water, Old Bay Seasoning, and 1/8 teaspoon each garlic powder, salt and pepper in bowl.
Grease two large jellyroll pans. Brush caps with 3 tablespoons olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned. Makes about 50 mushrooms.
Servings: 4
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