Chase Rivers Flair!

Chicken Parmesan, Meatloaf Sandwich

with Balsamic Roasted Tomatoes

Roasted Tomatoes

10 cocktail tomatoes cut in half widthwise and deseeded

2 tablespoons olive oil

1 1/2 tablespoons white balsamic vinegar

1/4 teaspoon garlic powder

Salt

Black pepper

Sugar (Optional) If tomatoes are out of season, lightly sprinkle with sugar for sweetness

Preheat oven to 250 degrees.  Place tomatoes, cut sides up on a baking sheet lined with aluminum foil.  Drizzle with olive oil and balsamic vinegar.  Sprinkle on garlic powder and season with salt & pepper (sugar if using).  Roast in oven for 2 hours.

 

Basil Marinara

3 tablespoons olive oil

1 1/2 cups sweet onion, chopped

Salt

3 large garlic cloves, minced (about 1 tablespoon)

2 tablespoons fresh oregano, chopped

1/2 cup fresh basil, compacted

2-12 ounce cans San Marzano tomatoes (Delallo)

2 1/2 tablespoons sugar

1/4 cup sweet Marsala wine 

In a large saute pan, get olive oil hot over medium-low heat.  Add onions, 1 teaspoon of salt and cook until onions become translucent.  Add garlic, oregano and basil and cook 2-3 minutes, stirring continuously.  Turn up heat, add San Marzano tomatoes with juices, sugar, Marsala wine and 1/2 to 1 teaspoon more of salt (to taste).  Bring to a simmer, then reduce heat to low setting and cover, leaving lid slightly cracked.  Simmer on low for 1 hour, stirring occasionally.  Let cool and run through a food mill or pulse 2-3 times in a food processor.

Chicken Parmesan Meatloaf

2 tablespoons olive oil

3/4 cup sweet onion

1 tablespoon fresh, minced garlic

1/2 tablespoon fresh oregano, finely chopped

1 1/2 pounds ground chicken

1 pound ground pork

2 eggs lightly beaten

1/2 cup whole milk

1 tablespoon white balsamic vinegar

1 1/4 cups Italian seasoned bread crumbs

3/4 cup shredded Parmesan cheese

1 teaspoon salt

1 teaspoon black pepper

Frozen garlic bread slices (Texas Toast)

Provolone cheese slices (rounds)

Parmesan cheese, shredded

Italian Parsley

 

In a medium sized saute pan, get oil hot over medium-low heat.  Add onion and cook until translucent. Add garlic and oregano and cook 2-3 minutes or until garlic is lightly browned and aromatic.  Remove from heat.  

In a large mixing bowl combine sauteed onions, garlic and oregano with remaining ingredients. Mix with hands until incorporated.  Don't over-mix or meat can become tough.  Spray a 9"x5" loaf pan with olive oil and press mixture into pan.  

Place in an oven preheated to 350 degrees.  Bake until center of meatloaf reaches 160 degrees. Remove from oven and cover loosely with aluminum foil for 20 minutes.  Remove from pan and cut into 1/2 inch slices.  

Turn oven on broil.  Place 4 slices of frozen garlic bread on a baking sheet and place under broiler until tops are browned.  Remove from oven and switch over to bake at 400 degrees.  Per serving: Place a slice of meatloaf on top of garlic bread and then spoon on marinara sauce.  Arrange 4-5 roasted tomatoes on top of the marinara.  Place two rounds of Provolone cheese together and fold in half.  Place on top of roasted tomatoes and bake for 5 minutes until cheese is melted.  Remove from oven and sprinkle with Parmesan cheese and fresh chopped Italian parsley and basil.  Serve.

Easter Quiche Italian Style

 

Italian Crust 

1 1/2 cups Italian seasoned bread crumbs

8 tablespoons melted butter

1/4 cup Parmesan cheese, pizza style (fine)

10 inch springform pan

Olive oil spray

 

Spray the bottom of springform pan with olive oil and then line with a cut out, round piece of parchment paper and then spray inside of pan from top to bottom with olive oil.  Mix all ingredients together and press into bottom of pan and up the sides about halfway.  Refrigerate.

 

Quiche Filling

3 cups heavy cream

8 ounces Mascarpone Fresca, room temp 

1 cup shredded, Provolone cheese

1 cup shredded, Pecorino Romano cheese

2 sprigs fresh oregano

2-3 crushed garlic cloves, medium sized

10 jumbo sized eggs

 

Heat cream in a medium sized sauce pan with oregano sprigs and crushed garlic, over medium heat, stirring and scraping bottom with a wooden spatula to prevent sticking.  Once hot, spoon in Mascarpone Fresca and stir until melted and incorporated. Gradually add shredded cheeses and stir until melted.  Reduce heat to low setting and cook, stirring continuously for 5 minutes.  Remove from heat and leave uncovered.  

Preheat oven to 350 degrees and bake crust in spring form pan for 10-12 minutes, until lightly browned.

Place all of the eggs in a food processor and pulse.  Using a measuring cup, pour melted cheese sauce into eggs while continuously pulsing, to temper in.  Pulse until smooth.  Pour quiche mixture into spring form pan and bake at 325 degrees for 1 hour to 1 hour and 10 minutes, until tester comes out clean.  Remove from oven and let cool to warm.  Run a knife around edge and release latch from springform pan.  Place quiche on a cake plate or pedestal plate.  

 

 

Italian Topping 

2 tablespoons olive oil

2 tablespoons shallots, finely chopped

1/4 cup pine nuts

1/2 tablespoon fresh chopped oregano

1/2 tablespoon fresh chopped basil

1 cup chopped Port wine roast beef (from deli, pre cooked)

Fresh shaved Parmesan cheese

 

Extras: Fresh sprigs of oregano, basil and Pansy flowers

 

Heat olive oil in a medium sized saute pan over medium heat.  Once hot, add shallots and cook 2-3 minutes.  Add pine nuts and cook until pine nuts are toasted.  Add oregano and basil and stir. Add beef and cook for 1 more minute.  Remove from heat.  Spoon over the top of quiche and shave fresh Parmesan all over.  Garnish with sprigs of oregano, basil and pansies.  Serve on top of a large handless Easter basket crowned with oregano sprigs.

 

 

 

 

 

 Water Lily, Easter Egg Holders

"Impressionist" your guests this Easter by serving Easter eggs Monet style. These Water Lily inspired eggs are the perfect touch to give your Easter table an artistic FLAIR.

 

Materials Needed

White copy machine paper

Flower templates (below)

Scissors

Latex gloves

Box of multicolored food coloring 

Vinegar 

Water

Cups for mixing each color

Plates for soaking templates

Paper towels

Heat gun or blow dryer

White eggs, hard boiled

Egg holders

 

For each water lily, you'll need to resize template, before printing out on copy machine: One larger and then a size smaller size per each additional layer.  Print out a few, to test for accurate sizes. Use 2-3 petal templates per water lily.  After you print your water lily templates, cut them out with your scissors and set aside.  

Choose your food colors and follow the instructions on food color box for dyeing eggs.  Place your dyed eggs in a egg carton to let dry, reserving the dye.  

Use a separate plate for each color and pour just enough dye onto plate for petals to saturate in. Lift up gently and place on a plate line with paper towels.  Dry each side with the dryer on low. Drying the templates with heat will create a natural looking texture.  You can re-dip and dry again for richer colors.  Experiment and dip dried edges in a second color if you wish.  

After you have dried your cut out templates, place the larger one on the bottom and then the smaller one on top.  Place a colored egg directly in the center and gently fold the water lily around egg.  Place in an egg holder to display.  

If you're adding foliage, print out the leaf template and soak in green food coloring.  Leaves can be bent and tucked into petals or hot glued.

 

              




 

Lamb Stroganoff with Tzatziki 

 

 

 Tzatziki Sauce

 2 cups chopped cucumber, seeds scraped out

Sieve

1 medium garlic clove, crushed

3-4 dill sprigs

5 mint leaves

2 cups Greek yogurt

1 tablespoon fresh lemon juice

Salt

Pepper

 

Salt the cucumber slices and place in a sieve over a bowl for about an hour to remove liquid. Place cucumber in a food processor with garlic, dill and mint and pulse.  Add yogurt and lemon juice and pulse until smooth.  Pour into a bowl and salt and pepper to taste.

 

Spiced Lamb

4 pounds leg of lamb, stew cut (ask butcher to prepare)

1/2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon ground oregano

1 1/2 teaspoons salt

Olive oil

 

Spread out lamb on a large platter or piece of plastic wrap and evenly distribute all spices onto lamb.  Place in a bowl, drizzle with olive oil and mix very well to evenly coat.  Place in refrigerator.  

 

Sun Dried Tomato Sauce

1-7 ounce jar, Alessi, sun dried tomatoes in oil

3 medium cloves garlic, crushed

1/2 cup whole dates plus extra for garnish

1/2 cup pitted Kalamata olives plus extra for garnish

Olive oil

2 cups chopped white onion

4 cups spring water

6 ounces tomato paste

2 cups Da Vinci Chianti red wine

Salt

1 sprig of fresh rosemary

2 large sprigs oregano

2-3 sprigs thyme

3 cups, fresh, whole Cremini mushrooms (small if possible)

Wipe off mushrooms with damp cloth.  Don't rinse under water.

3 tablespoons cornstarch

Fresh Italian parsley and mint for garnishing

 

 

Drain sun dried tomatoes, reserving oil from jar.  Place sun dried tomatoes, garlic, dates and olives in a food processor and pulse a few times to chop up everything.  Pour oil from sun dried tomatoes into a large skillet over medium heat and cook onions until tender.  Add extra olive oil if necessary.  Add sun dried tomato mixture and cook 2-3 minutes, stirring.  

Mix the tomato paste in the 4 cups of spring water until smooth and add to skillet.  Add the 2 cups of Chianti wine, 1 teaspoon salt and stir.  Add the Cremini mushrooms, drop in the rosemary, oregano and thyme, cover and bring to a slow simmer.  Reduce heat to a lower setting if necessary.  After 5 minutes of simmering, stir gently and taste for rosemary strength.  If the taste of the rosemary if strong enough, remove the sprig, cover and continue simmering for 12-15 minutes.  

Remove from heat and spoon out all of the Cremini mushrooms into a medium sized bowl and cover.  Sieve all of the liquid into a large bowl, reserving cooked vegetables.  Cover liquid and set aside.  

Clean the large skillet from sauce and wipe dry.  Add 3 tablespoons of olive oil to skillet and heat over medium.  Once skillet is hot, brown the lamb in batches, adding more olive oil as needed. About 2-3 minutes per batch.  Place cooked lamb in a large bowl.  

Pour 1 cup of cooled liquid/sauce into a small bowl and mix in 3 tablespoons of corn starch.  Pour all of the liquid/sauce back into the skillet over medium heat and mix in the cup with cornstarch. Add the Crimini's and stir gently.  Cover and bring back to a slow simmer.  Once sauce has thickened, add the cooked lamb, stir and remove from heat. 

 

Herbed Baked Rice  

Reserved cooked vegetables from sauce

2 cups fennel, fine chopped

3 cups Jasmine rice

4 cups chicken stock

Olive oil

 

Drizzle some olive oil into the bottom of a baking dish.  Mix all of the other ingredients together in a mixing bowl and pour into baking dish.  Spread out evenly and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender.  

 

Using a large spatula, place rice on a large platter, spoon on lamb and sauce, sprinkle with fresh chopped parsley, extra Kalamata olives and sliced dates.  Serve Tzatziki sauce as a condiment or drizzle over top.   

 

Pecan Encrusted Chilean Sea Bass

 

1 Chilean sea bass filet about 1 to 1.5 pounds

1 cup pecans pulsed in food processor

1/2 cup plain bread crumbs

1/2 tablespoon finely chopped rosemary

1 tablespoon white wine vinegar

3 tablespoons walnut oil

Salt

 

Place sea bass on a baking dish or cookie sheet sprayed with olive oil, skin side down and season the top with salt.

Pulse pecans in a food processor until fine.  Add bread crumbs and rosemary and pulse.  Stream in wine vinegar and walnut oil and pulse until mixed well.  

 

Citrus Sauce

1/4 cup of mayonnaise 

1/4 tablespoon white wine vinegar

1/4 teaspoon fresh orange zest

 

Mix mayonnaise, wine vinegar and orange zest together in small bowl.  Brush liberally onto top of sea bass.  Top with pecan bread crumbs and bake at 400 degrees for 20-25 minutes. Garnish with rosemary and lemon wedges

 

       

Tartar Sauce

3/4 cup mayonnaise

1 teaspoon lemon juice

1 1/2 teaspoon Dijon mustard

1/8 garlic powder

1 teaspoon rosemary

Mix all ingredients together in a small bowl.  Serve with sea bass.

 

Roasted Corn Bread

1 1/2 cups corn

3 tablespoons salted butter

1/4 teaspoon garlic powder 

1 cup bread flour

1 1/2 cups yellow corn meal

2 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

2 eggs

1 1/2 cups whole milk

6 tablespoons melted unsalted butter

 

Heat 3 tablespoons salted butter over medium high in a large saute pan.  Add corn and season with garlic powder.  Cook until browned, remove from heat.  Mix all dry ingredients together in a medium sized bowl.  Beat eggs and milk together and mix into dry ingredients.  Add butter and mix well.  Butter a baking dish and spread roasted corn evenly onto bottom.  Pour corn bread batter on top of roasted corn.  Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.  Once cooled enough to handle, run a knife along edges of corn cake and flip baking dish over on top of a platter so roasted corn can be seen on top. 

 Irish Cream Pudding

with Cognac Cherries & Toasted Hazelnuts

 

10-12 slices of hearty white bread

2 cups whole milk

4 tablespoons corn starch

8 tablespoons salted butter, room temp

1/4 cup brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

3/4 cup Bailey's Irish whiskey

1 cup heavy cream

1/4 teaspoon ground nutmeg

3 egg yolks

1/2 cup dried cherries soaked overnight in B&B liqueur

8 tablespoons unsalted butter, melted

1/3 cup whole hazelnuts 

 

Leave white bread slices on a plate covered with a paper towel over night to dry out.

Pour milk into a medium sized sauce pan and whisk in corn starch.  Turn heat on low setting, cut butter into pieces and add to sauce pan.  Stir until butter is melted.  Add sugars and stir until dissolved.  Add vanilla, Baileys, cream and nutmeg and stir with a wooden spatula in a scraping motion to prevent bottom from sticking.  Continue stirring and scraping until liquid becomes hot but DO NOT bring to a simmer or pudding will thicken prematurely.  As soon as liquid is hot, temper in the 3 egg yolks one at a time.  Remove from heat.  Strain B&B liqueur from cherries and add cherries to pudding.  Lightly brush a 13"x9" baking dish with a little of the melted butter.  Tear the bread slices in pieces and place spread out in the baking dish.  Drizzle the rest of the melted butter all over the bread pieces.  Pour the pudding all over the the bread and sprinkle with cherries.  Mix in gently using your wooden spatula.  Crush the hazelnuts, leaving some whole and sprinkle all over the top.  Bake at 350 degrees for 40-45 minutes or until top is lightly browned and sides are bubbling.  Make white chocolate sauce.

Serves 10-12.  Scoop warm pudding into individual dessert cups and drizzle with white chocolate sauce

 

White Chocolate Sauce 

2/3 cup cream

2 tablespoons butter

8 ounces white chocolate

1 teaspoon vanilla extract

 

Heat cream in a small sauce pan over a low heat, scraping with a wooden spatula to keep from sticking.  Add butter and melt.  Place white chocolate in a small microwave safe bowl and warm for 30 seconds at 1/2 power.  Pour hot cream over the top of warm white chocolate and stir until creamy.  Mix in vanilla.  Spoon over the top of individual pudding servings.  

 

 

Patty's Pesto Squares

Irish-Italiano 

This St. Patty's Day offer your guests mouth watering spinach spaghetti layered with veal, ricotta & mozzarella cheeses & topped with a fresh pesto sauce.

 

16 ounce box, spinach spaghetti noodles (Whole Foods)

2 eggs, whisked

1 pound ground veal

1/2 teaspoon salt

1/4 teaspoon black pepper

2 egg yolks

2 cups ricotta cheese

2 cups shredded mozzarella cheese

Pesto Sauce (recipe below)

 

Cook spaghetti in salted water, according to instructions, drain and set aside.  Spray spaghetti with a little warm water while still in colander to keep from sticking together.  Place the veal in a medium sized skillet, season with the salt and black pepper and brown over a medium heat.  Mix the 2 egg yolks into the ricotta cheese.  Lightly brush a 9"x13" baking dish with olive oil.  Place spaghetti in a large bowl and using your hands, lightly mix in the 2 whisked eggs.  Place half of the egg coated spaghetti noodles in the bottom of the baking dish, spreading out evenly.  Mix the cooked veal with half of the pesto sauce and spread out evenly on top of the spaghetti noodles. Spread the ricotta cheese evenly over the top of the veal and then the shredded mozzarella.  Top with the remaining spaghetti noodles, being sure to spread out evenly.  Gently press all over the top with your hands to lightly compact.  Bake at 350 degrees for 30 minutes.  Cover the top with aluminum if spaghetti noodles look like their starting to brown.  Remove from oven, let cool and refrigerate over night. When ready to serve, cut into squares and place on a baking sheet lined with parchment paper. Reheat in oven at 400 degrees for 7-10 minutes.  Remove from oven and brush/dab each square generously with pesto and place on a platter.  Make shamrocks by placing 3 small spinach leaves together on top of every other sliced square.  Serve warm.  Vegetarians: Omit the veal and mix 1/2 of the pesto in with ricotta cheese. 

 

Pesto Sauce

1/3 cup pine nuts

1 tablespoon fresh chopped garlic

2 cups fresh spinach leaves

2 cups fresh basil leaves

1/2 teaspoon salt or to taste

1 cup extra virgin olive oil

1/2 cup grated parmesan cheese

 

Pulse the pine nuts and garlic in a food processor for about 15-20 seconds.  Add the spinach, basil and salt and pulse.  Stream in the olive oil while pulsing.  Add the Parmesan cheese and pulse.  

 

 

 

           St. Patrick's Day

 

                   
Twice Baked Colcannon>      Patty's Pesto Squares>         Irish Cream Pudding>

Twice Baked, Colcannon Potatoes

with Irish Soda Bread & Orange, Honey Butter

4 Russet potatoes (1 pound each)

Unsalted butter 

1/4 cup chopped shallots

3 cups chopped cabbage

2 teaspoons fresh, minced garlic

1 cup chopped, thick sliced corned beef (deli)

Salt

Black pepper

1/4 cup half n' half

1 block Kerry Gold, Dubliner cheese, shredded

Chopped Chives

Sour Cream or Boursin cheese

Scrub potatoes and bake in oven at 400 degrees for 30 minutes.  Poke holes in potatoes with a fork and bake another 30 minutes.  While potatoes are baking for the last 30 minutes, heat 3 tablespoons of butter over medium heat in a saute pan.  Add shallots and cook for 2-3 minutes. Add cabbage and garlic, season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and cook for 2 minutes.  Add corned beef,  stir and remove from heat.  

Remove potatoes from oven and lay flat. Cut off the tops about 1/2 inch deep and reserve.  Using a spoon, scrape out the insides of potatoes and place in a medium sized mixing bowl (about 5 cups).  Add 1 teaspoon of salt, 4 tablespoons of butter, half n half and lightly mash with a fork. Pour contents of saute pan over the top, add Dubliner cheese and fold everything in.  Fill each potato skin back up with mixture, top with extra Dubliner cheese and bake at 400 degrees for 20-25 minutes.  Be sure to salt and pepper cut off tops and bake until crisp.  Remove from oven and dollop with sour cream or Boursin cheese and serve hot. Garnish with fresh chopped chives.

 

Irish Soda Bread

4 cups bread flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

6 tablespoons cold, unsalted butter, cut into pieces

3/4 cup currants

1 large egg, beaten

2 cups whole buttermilk

                     

   

   

 

Place flour, sugar, salt, baking soda in a food processor and pulse until mixed well.  Add butter and pulse until coarse crumbs form.  Pour into a large mixing bowl and mix in currants.  Make a well in center and add egg and buttermilk.  Mix until incorporated.  Pour out onto a floured surface and sprinkle top with a little flour.  Knead 3-4 times (don't over-knead or will toughen), sprinkling lightly with flour to make manageable.  Shape into a round loaf and place into a lightly oiled iron skillet.  Score the top crosswise using a serrated knife and bake at 425 degrees for 40-45 minutes.  Rotate bread halfway through baking and once top is browned, cover with aluminum foil and continue baking.  Use a cake tester to check for doneness.  Serve warm with orange honey butter.

Orange Honey Butter

8 tablespoons softened, salted butter

2 tablespoons honey

1/2 teaspoon fresh orange zest

Mix all ingredients together and place in a piece of plastic wrap. Form into a log shape and chill. Serve whole or in thin slices

Serve with Smithwicks Irish Ale & Orange wedges