Bananas Foster

Flambéed desserts have long illuminated historic New Orleans restaurant dining rooms with their showstopping flames. The most famous of these French Creole classics is bananas Foster, created in 1951 by chef Paul Blangé at the now-legendary Brennan's Restaurant. This luscious creation, traditionally prepared tableside, features sliced bananas flambéed with rum and banana liqueur. Although Hurricane Katrina heavily damaged Brennan's, the restored restaurant is back in business and continues to enchant diners with its signature dessert, the most-requested dish on the menu.

Ingredients:

6 Tbs. (3/4 stick) unsalted butter

3/4 cup firmly packed dark brown sugar

3/4 tsp. cinnamon

4 ripe but still firm bananas, peeled, halved
crosswise and then lengthwise (into quarters)

1/4 cup dark rum

1 tsp. vanilla extract

Vanilla ice cream for serving

Directions:

In a large sauté pan over medium heat, combine the butter, brown sugar and cinnamon. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, 4 to 5 minutes. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.

In a small cup, stir together the rum and vanilla. Turn off the burner, then add the rum mixture to the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back from the pan as possible, keeping your face and hands away from the pan. The flame will be a faint blue but will be very hot. It should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.

Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.

Canned Cranberries

Canned Cranberries
Recipe courtesy Paula Deen

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20678,00.html

1 (8-ounce) can whole cranberries (not jellied)
1 (6-ounce) can mandarin oranges
1 cup walnuts
1 cup pecans

In a medium size bowl, gently fold together the cranberries, mandarin oranges, walnuts, and pecans.

Raspberry Tiramisu

Raspberry Tiramisu
Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29500_PRINT-RECIPE-FULL-PAGE,00.html

1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving

1. Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
2.Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
3.Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
4.Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
5.Fold the remaining whipped cream into the mascarpone mixture.
6.Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
7.Spread half of the jam mixture over the ladyfingers.
8.Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
9.Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
10.Cover and refrigerate at least 3 hours or overnight.
11.Dust with the confectioners' sugar and serve.

Baked Brie in Puff Pastry with Apricot or Raspberry Preserves

Baked Brie in Puff Pastry with Apricot or Raspberry Preserves Recipe #48907
http://www.recipezaar.com/48907

Rich, creamy, dessert like. It always disappears. I'm always asked for the recipe. Raspberry preserves goes great in this as well.
by Rita L
10 servings
30 min 10 min prep

1/2 package frozon puff pastry, thawed
1 (8 ounce) package brie cheese, round
1/8 cup toasted almonds, slices (optional)
1/4 cup apricot preserves

1.Preheat oven to 425.

2.Lightly grease cookie sheet.

3.Roll puff pastry out slightly.

4.Place cheese wheel on top (leave rind on).

5.Place preserves on top of cheese.

6.Place almonds on top of preseves.

7.Bundle Puff Pastry up and around the cheese.

8.Bake for 20-25 minutes.

9.Let cool for five minutes.

10.Serve with your favorite crackers.

Lime-Cilantro Grilled Chicken Breasts with Grilled Mango

Lime-Cilantro Grilled Chicken Breasts with Grilled Mango
Recipe by surfindaave
Serves 4

Ingredients:
6 boneless, skinless chicken breasts
¼ cup chopped cilantro
1 Serrano chili, minced fine
1 lime, juiced (heat the lime up in the microwave for 20 seconds before cutting and juicing to get more juice out easier)
½ lemon, juiced
3-4 cloves garlic, minced
1 tsp salt
½ cup olive oil
3 ripe champagne mangos
Cilantro, chopped, for garnish, if desired

Place chicken in a large flat baking dish. In a small bowl, whisk together the cilantro, chili, lime juice, lemon juice, garlic, salt and olive oil until combined. Pour over chicken, and turn chicken a few times to coat well. Let sit for 30 to60 minutes, turning occasionally.

Peel mangos, and cut flesh from pit in quarters. Lightly brush mango pieces with olive oil, and reserve.

Prepare grill, and let heat until very hot.

Grill chicken, covered, until well browned on both sides, and just cooked though. Remove to a plate, cover, and reserve.

Carefully set the mango slices on the grill. Let the grill, without moving, until grill marks appear, but do not let burn. Carefully turn mango pieces, and continue to grill for another 1-2 minutes. Remove mango pieces to a plate.

Serve the chicken breasts, topped with a mango slice, and sprinkled with additional chopped cilantro. Enjoy!

Salmon Bruschetta with Mango Strawberry Salsa

I got this off
http://serendipitouschef.blogspot.com/2006_06_01_serendipitouschef_archive.html

Salmon Bruschetta with Mango Strawberry Salsa
Recipe by surfindaave
Serves 4

Ingredients:
2 pound salmon fillet, skin removed, cut into 4 serving pieces, and cut again in half lengthwise (for a total of eight thin pieces)
½ cup rice flour
1 tsp cayenne pepper
1 tsp cumin
1 tsp cinnamon
1 tsp salt
8 slices country French bread
1 garlic clove, peeled, cut in half
olive oil
Mango-Strawberry Salsa (recipe follows)
Additional mint, cut chiffonade, plus a few leaves left whole, for garnish if desired

Combine the flour, cayenne pepper, cumin and salt in a shallow plate. Lightly dust the salmon pieces in the flour mixture, turning to cover all sides.

Heat olive oil in a heavy skillet until very hot. Sautee the salmon pieces quickly until just browned on both sides, and remove to an oven proof plate. Set plate in warm oven.

Brush the bread slices on both sides with olive oil. Broil on both sides until bread pieces are browned. Remove from heat and rub lightly with cut piece of garlic.

Place 2 pieces of bruschetta on each of four serving plates. Place one piece of salmon on top of each piece of bread. Spoon some of the mango strawberry salsa over the fish. Sprinkle some of the chiffonade mint on top, and garnish with a whole mint leave, if desired. Serve. Enjoy!


Mango Strawberry Salsa
Recipe by surfindaave
Serves 4

Ingredients:
3 ripe mangos, flesh removed from pit, peeled, and cut into 1 inch cubes
1 pound strawberries, stems removed, washed, cut in half
¼ cup almonds, slivered
3 cloves garlic, minced
1-2 tbsp fresh grated ginger
1 tbsp red pepper flakes
2 tbsp rice vinegar
½ cup sugar
1/3 cup fresh mint, minced
½ cup water
Additional mint, for garnish, if desired

Combine all ingredients except mangos and strawberries in a heavy sauce pan. Bring to a simmer. Reduce slightly.

Add mango and strawberry pieces. Simmer gently for a few minutes, until the fruit just begins to soften a little. Remove from heat. (If cooked longer, the strawberries will dissolve away into mush).

Let the salsa cool. Stir gently. Garnish with additional mint if desired.

Chicken stuffed with Figs and Goat Cheese in Balsamic

Chicken stuffed with Figs and Goat Cheese in Balsamic
Recipe by surfinedaave
Serves 4

Ingredients:
6 chicken breasts, skinless, boneless, pounded thin between plastic wrap
10 small fresh figs, cut into pieces
6 ounces goat cheese
2 tbsp fresh thyme leaves
2 cloves garlic, minced very fine
2 tbsp balsamic vinegar
2 tbsp olive oil
salt, pepper
additional balsamic vinegar to sprinkle on top of chicken
additional olive oil to sprinkle on top of chicken
additional fresh thyme leaves for garnish, if desired

Pre-heat oven to 400ºF.

In a bowl, gently mix together the figs, goat cheese, thyme leaves, garlic, balsamic, olive oil, salt and pepper to taste.

Lay each chicken breast out flat. Place1/6 of filling in middle. Roll the breasts up loosely, encasing the filling. Secure with toothpicks. Brush the rolled breasts with olive oil, and sprinkle with balsamic vinegar.

Roast chicken in oven for 20 to 25 minutes. Finish under broiler for a few minutes to brown the tops. Remove from oven. Let rest for 5 minutes. Sprinkle with balsamic. Garnish with additional thyme leaves, if desired.

You can serve these whole, or slice them, and serve them over polenta, rice, mashed potatoes, etc. Enjoy!

Caesar Salad

http://www.culinaryarts.com/Recipes/recipefiles/Caesar.htm

Caesar Salad
Its origin and recipes
This recipe is very close to the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman empire.

Serving Size: 4
Preparation Time: 0:20

Ingredients
1 large head romaine lettuce
1 cup olive oil
3 cups French bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs -- at room temperature*
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese -- shredded or shaved

Preparation:
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.

**Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to the top of the salad. This will create more of a lunch or dinner portion entree.

Jerk-Spiced Portobello Burgers

http://www.care2.com/channels/solutions/food/1480

Inspired by Vegan Planet, by Robin Robertson (Harvard Common Press, 2001).
You don’t really have to make these vegetarian “burgers”--they make themselves. All you do is coat portobello mushroom caps with olive oil and a mixture of spices that you already have in your cupboard. The burgers work beautifully on the grill or in the pan, and you can serve them in burger buns or on top of rice.

What a welcome way to heat up your summer foods. The magic of these burgers is in the combination of spices: Jamaican jerk really sizzles!

INGREDIENTS

2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly-grated nutmeg
4 large Portobello mushrooms, stems removed
2 tablespoons extra-virgin olive oil

1. Mix the spices in a small bowl.

2. Coat the mushroom caps with 2 tablespoons of the oil, then coat evenly with spice mixture.

3. Grill over medium-hot fire until done, about 5 minutes per side, or pan-fry in about 2 tablespoons extra-virgin olive oil, about 5 minutes per side, until done.

4. Serve on toasted burger buns, or on top of rice.

Serves 4.

Grilled Eggplant and Smoky Cheese Sandwiches

Grilled Eggplant and Smoky Cheese Sandwiches

http://www.care2.com/channels/solutions/food/2890

Inspired by a recipe in Gourmet Magazine, May 2006.
These hearty sandwiches are rich with the goodness of smoky cheese melted on top of tender grilled eggplant slices. Make a rustic sauce with chopped tomatoes, parsley, and healthful olive oil, spread it on grilled bread, top it with the eggplant and cheese, and you have a meal fit for a diva--but one that would be right at home in the peasant kitchens of the Mediterranean.


INGREDIENTS

2 1/2 cups chopped tomatoes
1/4 cup minced flat-leaf parsley
1/2 cup extra-virgin olive oil
1 tablespoon white-wine vinegar
Salt and freshly-ground black pepper, to taste
4 thin slices smoked Gouda or mozzarella cheese
4 3/4-inch-thick slices country-style bread from a round loaf
2 eggplants, about 1 pound each

1. In a medium bowl, stir together the tomatoes, parsley, 2 tablespoons of the olive oil, vinegar, pepper, and salt.

2. Brush both sides of the bread with oil, about 1 tablespoon per slice.

3. Slice off the top and bottom of the eggplants, then cut 2 1-inch slices from the center of each, reserving the remainder for another use. Brush the cut sides of the eggplant slices with a total of about 3 tablespoons oil and lightly sprinkle with salt.

4. Grill eggplant on an oiled grill about 8 to 10 minutes, turning occasionally, until very tender. Grill bread for 1 or 2 minutes, turning once, until grill marks appear. Transfer bread to a platter.

5. Top eggplant with cheese slices and grill, covered, until the cheese melts, about 1 minute. Use a spatula to transfer the eggplant to a platter.

6. Place grilled bread on 4 plates, then cover with tomato mixture. Drizzle with a little olive oil, top with eggplant, and finish with a few grinds of black pepper. Serve warm.

Serves 4.

Grilled Chicken Adobo

Submitted by Donna Luna

http://www.ediets.com/news/RecipeoftheDay.cfm?code=24236&recipeID=146

Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and vinegar mixture, then tossed on the grill until crisp. Serve over rice.
Serves 8 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Calories: 249.50
Calories from Fat: N/A
Total Fat: 6.71 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 11.21 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 36.07 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients
1.5 cups soy sauce
1.5 cups water
0.75 cup vinegar
3 tablespoons honey
1.5 tablespoons minced garlic
3 bay leaves
0.5 teaspoon black pepper
3 pounds skinless, boneless chicken thighs



Directions
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a large saucepan, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil. Stir in chicken. Reduce heat, cover, and cook 35 to 40 minutes.
3. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

Fresh Fruit Batidos

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26336,00.html

6 ounces mango sorbet
3 ounces vanilla ice cream
1/2 cup chopped fresh mango, plus mango slices, for garnish
5/8 cup cold milk
1 to 2 tablespoons honey, or more to taste
Mint sprigs, for garnish

Place all ingredients in a blender and blend until smooth. Pour into a 10-ounce glass and serve immediately. Garnish with a mango slice and mint sprig, if desired.

Seasoned Grilled Fries

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26335,00.html

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26334,00.html

3 cups pineapple juice
1/2 cup white wine vinegar
1 tablespoon fresh ginger, finely chopped
3 tablespoons soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 teaspoon freshly ground white pepper
2 pounds fresh tuna steaks, finely chopped
2 tablespoons Dijon mustard
2 teaspoons chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
2 green onions, thinly sliced
Salt and freshly ground pepper
8 rolls
Watercress
Green Chile-Pickle Relish, recipe follows

Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.


Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons finely chopped cilantro leaves
3 tablespoons olive oil
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.

Cuban-style Burgers on the Grill

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26333,00.html



Home > Recipes

Cuban-style Burgers on the Grill Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Burgers Cuban Style

Great dinner ideas:

Chicken
Beef

Shrimp
Pasta

Pork





Click photo to enlarge

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 4 servings

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2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced 1/4-inch thick

Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

Harold's Steamed Thai Snapper

http://www.bravotv.com/Top_Chef/Episodes/Episode_1/Recipes/


INGREDIENTS

Meat
1 piece Red Snapper

Sauce
1 butternut squash
2 piece garlic
2 shallots
2 oz. butter

Vegetables
3 oz. brussel sprout leaves
1 oz. rock Shrimp
1 oz. chanterelles
1 teaspoon chives 1 teaspoon parsley

INSTRUCTIONS

Roast butternut squash for 15 minutes at 375°. Sweat garlic and shallots. Add squash meat. Cover with chicken stock and simmer 10 minutes. Blend and add butter.

Sweat brussel leaves till golden brown, add shrimp and chanterelles. Cook 2 minutes. Add parsley and chives.

Steam snapper for 5 minutes.