Zino’s Shrimp Salad

Posted by LladyRusty at recipegoldmine.com 9/1/02 6:33:31 am

Source: by Chef Dean Everette, Zino’s

About 150 small shrimp, steamed and chilled (4 pound)
1/4 cup Old Bay seasoning
3 tablespoons Cajun seasoning like Paul Prudhomme’s or Emeril’s Essence
1 bunch chopped green onions (green tops and all)
3/4 cup fresh parsley, no stems
2 large spoonfuls mayonnaise

Mix in your shrimp, onions, Old Bay seasoning, parsley and mayonnaise completely. Once finished, place mixture on greens or house salad of your choice.

Servings: 6

Zachary’s Creole Cuisine Jambalaya Pasta

1/4 cup green onion
1 teaspoon chopped garlic
1 stalk celery
1/4 cup green bell pepper
1/4 cup cooked smoked sausage
1/4 cup trimmed cubed ham
3 ounces peeled shrimp
4 ounces tomato sauce
16 ounces bow tie pasta

Saut? vegetables and seasonings in oil-coated pan. Add all meat and saut? for a few minutes. Add tomato sauce and toss in pre-cooked pasta.

Zuni Grill Ancho Maple Glazed Pork Chop

Source: Zuni Grill at the Hilton Mesa Pavilion – Mesa, Arizona

1 (8 ounce) pork chop
4 ounces vegetable medley
2 ounces achiote powder
1 ounce Dijon mustard
8 ounces olive oil
4 ounces honey
2 quarts demi-glace
7 ounces maple syrup

In a bowl, whip achiote powder, mustard, olive oil and honey to create a rub. Rub pork chop well with achiote rub. Mark off on grill and finish in oven until at least 155 degrees F.

In a separate bowl, mix demi-glace and syrup; heat.

Serve pork chop on demi sauce.

Zydeco’s Pork Tenderloin Etouffee

Posted by GayleL at recipegoldmine.com – May 7, 2001

Source: Journal Sentinel

1 ounce oil
1/3 pound diced onions
1/3 pound diced celery
1/3 pound diced green peppers
1 teaspoon garlic puree
2 ounces tomato paste
1 bay leaf
1 teaspoon basil
2 tablespoons honey
1 quart veal stock
1/4 cup light corn syrup
Pinch of thyme
Pinch of chili powder
Pinch of cayenne pepper
Pinch of black pepper

Sweat onions, celery and bell peppers in the oil. Add the tomato paste and garlic. Add the remaining ingredients and simmer for 15 minutes.

Brown pork in a saut? pan. Add sauce and reduce.

Zola’s Restaurant Greek Pastry

Posted by GayleL at recipegoldmine.com – May 26, 2001

Source: newschannel5.com – Debra Paquette/Zola’s Restaurant – Monday, April 23, 2001 – Recipe #2698

1 cup pistachios
1 cup walnuts
1 cup hazelnuts
1 cup almonds
1 cup chopped dates
1 egg
2 tablespoons melted butter
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 cup brandy
Zest and juice of 1 orange
Zest of 1 lemon
1/2 teaspoon salt
1 box filo dough
1/2 cup (1 stick) butter, melted

Sugar Water
2 cups granulated sugar
3 cups water
4 or 5 whole cloves
1 (4-inch) piece cinnamon stick
Zest of 1 lemon
1/2 cup brandy

Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.

Cut filo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4 cup nut mixture on bottom of filo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15 to 20 minutes in 350 degree F oven, or until lightly browned.

In small saucepot combine sugar water ingredients. Simmer 15 minutes.

Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow to soak up all liquid, turning if necessary. Refrigerate to help set, if needed.

Slice and serve with fresh fruit whipped cream.

Zito’s Bakery Focaccia Bread

Posted by GayleL at recipegoldmine.com – May 7, 2001

Source: foodtv.com – Show # BE1B54 – Recipe courtesy Zito s Bakery, New York

2 cups water
1 1/2 ounces salt
1 ounce yeast
3 1/2 cups flour
1 ounce cooking oil
Toppings to taste: rosemary, fresh
    tomato and basil, tomato sauce and cheese

Dissolve the yeast in warm water. Add to the other ingredients and mix well.

Put in a lightly oiled bowl and loosely cover with plastic wrap. Set aside and let rest for about 45 minutes.

Preheat oven to 375 degrees F. Remove dough from the bowl and roll out on a lightly floured surface. Spread into a 16 x 18-inch sheet pan and dock all over with the tines of a fork. Spread toppings. Bake for 25 to 35 minutes

Yield: 1 full 16 x 18-inch sheet
Prep Time: 1 hour
Cooking Time: 35 minutes

Zehnder’s Cranberry-Apple Relish

Posted by GayleL at recipegoldmine.com – May 28, 2001

Source: kitchenlink.com

For a more tart relish, use whole oranges with the peel.

4 medium Northern Spy or other moderately
    tart apples (about 6 ounces each), cored
8 ounces fresh cranberries (2 cups)
2 small navel oranges, peeled and sectioned
1 to 1 1/2 cups granulated sugar

Using a food processor or food grinder with the coarse blade, coarsely chop a small amount of the fruit at a time into about 1/4-inch pieces.

In a bowl, mix fruit and sugar.

Cover and refrigerate overnight. Stir before serving.

Makes 5 cups relish.