Baked Salmon with Red Pepper Cream Sauce

Ingredients:

2-3 Salmon filets

1 red bell pepper, finely diced

1 tbs butter

1 tbs evoo

1/2 cup half and half  

(I used fat free 1/2 and 1/2)

1/2 Tbs minced garlic

1 Tbs chopped parsley

1/2 Tbs chopped shallots

pinch of red pepper flakes

Black Pepper

Salt 

 

Directions:

Preheat oven to 375 degrees. 

In a medium saute' pan, heat the butter and olive oil.  Add in all of the ingredients 

except the half and half. Let cook, stirring often, until softened. Slowly pour and 

stir in the half and half. Lower temp to let simmer and let reduce, about 15 minutes.  

Brush the filets with extra virgin olive oil, sprinkle with a little salt and pepper 

and place in a glass bake dish sprayed with non-stick spray. 

Bake for 15 minutes, then spoon the red pepper sauce over the top and baked 

another 15 minutes. 

Judy's Home Made Catalina Dressing

 

 

Recipe and picture courtesy of Judy Crox

 

1/2 a Yellow Onion, roughly chopped

1/2 cup Ketchup

1/4 cup Red Wine Vinegar

1/8 cup Honey

1/8 cup Light Brown Sugar

1/2 tablespoon Worcestershire Sauce

1 teaspoon Paprika

3/4 teaspoon Kosher Salt or more to taste

1/4 teaspoon Black Pepper

1/2 teaspoon dry mustard

1 cup Extra Light Olive Oil or Canola

Darlene's Meat or "Bolognese" Sauce

 

 

Ingredients:

 

1 lb ground pork/1 lb ground beef OR 2 lbs ground beef
4 TBS Extra Virgin Olive Oil
2 TBS Crushed Garlic
3 TBS minced onion
3 TBS minced carrot
2 Cans Crushed Tomatoes (28 oz)
½ can or tube Tomato Paste
1/2 Cup Water
3/4 Cup Red Wine  
2 TBS Grated Pecorino Romano Cheese
Pinch of Sugar
½  TBS Oregano
½ TBS Parsley
5 large basil leaves, shredded
1 tsp Salt
1 tsp black pepper
Pinch of Hot Pepper Flakes Pepper to taste

Directions:

Sautee the onions and carrots in the olive oil on medium/high in the bottom of a heavy bottomed sauce pot, sprinkle with salt and pepper. Add in the chopped garlic, keep stirring being careful not to brown. When the veggies are softened and beginning to carmelize, stir in the tomato paste.

Add the chopped meat into the pan, sprinkle with salt and pepper, stir and break up the meat, cooking until it just begins to brown.  Drain off any excess fat that accumulates.  Add in the tomatoes and all remaining ingredients. Bring up to a low boil. Let boil for about 2-3 mins then reduce to a simmer.

Let simmer covered at least an hour, the longer the better. Right before serving, take of the heat and add in the grated cheese. Can be put into airtight container and reheated for 2-3 days afterwards. It also freezes well.

Teriyaki Sauce

Ingredients

2/3 cup Japanese rice wine (Mirin)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste
　
Directions

Bring rice wine to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Simmer with chicken or seafood and your choice of any combination of vegetables. Leftover sauce stores in a tightly sealed container in the refrigerator.

Hot and Spicy Buffalo Sauce

Use this hot an spicy sauce for marinating and grilling on chicken wings, thighs, breasts or tenderloins! *Warning* -No joke, it is "hot and spicy" for sure!

Ingredients:
1/4 cup butter
1/4 cup Louisiana hot sauce or other
1 dash ground pepper
1 dash garlic powder
1 dash paprika
1 dash cayenne pepper
1 dash salt


Directions:
Combine the butter, hot sauce, ground pepper, paprika, salt, cayenne and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Pour all but 3 tablespoons of the marinade over the chicken into a plastic bag or bowl. (Reserve the rest for brushing on chicken while grilling)
Let sit at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Grill chicken until cooked, brushing with marinade halfway through. Serve with celery sticks and blue cheese dipping sauce...and of course, plenty of FLUIDS!

Pesto Sauce

Pesto Sauce
Ingredients

2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled

Directions

In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months

Caramelized Balsamic Onions

These can be stored in a air tight container in your fridge for up to a week. These are perfect over steak, burgers, or for an appetizer over some toasty bruschetta topped with Gorgonzola.

Ingredients:

3 medium-large onions (white, yellow or red)
2 tablespoon Extra Virgin Olive Oil
1 TBS Balsamic vinegar
1tsp Worshishire Sauce
Salt and pepper, to taste

Directions:

Peel and slice onions. Heat oil in large saucepan over medium heat. Add onions, salt and pepper, stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to color too much or catch on the bottom of the saucepan, reduce the heat. Add the Balsamic vinegar and Worshishire and stir into onions. Be sure to scrape the bottom of the pan to remove all the flavors.

Reduce to medium/low and cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for another 20-30 minutes or so, until onions have reached the desired color and texture.

Black Fermented Garlic Butter

Recipe courtesy of Nancy Josland Dalsin

The Taste:
This is an obviously caramelized product. Molasses-like in its deep rich color and it’s slightly sweet and sticky presentation. The first taste is garlicky yes, but more along the lines of slow roasted garlic, quite tame. In addition there are strong sweet-savory notes. This must be umami-rich. Again, a crack research team is investigating.

Read more at Suite101: Black Garlic, New Gourmet Ingredient: Umami-rich, Deeply-flavored, Fermented - Odd and Wonderful http://www.suite101.com/content/black-garlic-new-gourmet-ingredient-a103710#ixzz1BWowlyAl

Directions
1 stick of butter (1/4 of a pound)
2 tbs of Italian Parsley finely chopped
2 tbs of chives finely chopped
zest of one lemon
6 cloves of black fermented garlic
whip all ingredients together

Orange-Cranberry Sauce

Recipe Yield 2 cups
This has the best combination of fresh orange and cranberry, sweet and yummy!


Ingredients

1 pound cranberries
2 tablespoons orange zest
The juice of 2 oranges
1 cup sugar
1 cup water
½ tsp Cinnamon

Directions

Place the cranberries, grated orange zest, cinnamon, orange juice, sugar and water in a saucepan. Bring mixture to a boil over high heat. Turn heat down and simmer for about one hour or until the sauce has thickened. Let mixture cool a bit then refrigerate in a covered container.

Nancy's Authentic Bolognese Sauce (Ragu)

Recipe courtesy of Nancy Josland Dalsin


It is worth the time to make a large batch and freeze in portions.

Ingredients

2 tablespoons olive oil
1 lb ground beef
1 lb ground pork
1 lb Italian Sausage
2 tablespoons finely chopped onion
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry red wine
1/2 cup milk
1/8 teaspoon grated nutmeg
1 - 28-ounce can peeled, whole tomatoes; roughly chopped, strained juice

How to make it

Cooked slowly, to develope it's rich, unique flavor. It takes about four hours to prepare and cook Bolognese.

Preparation:

Heat the olive oil and add the ground meats. Sauté the meat until all the water has cooked away and the meat is sizzling. Allow the meat to brown as you stir it.

Add the finely chopped onions, carrots and celery.

Season the mixture with salt and pepper. Thoroughly mixing while continuing to cook for about 3 minutes.

Pour in the wine and cook stirring until the wine is reduced and disappears.

Turn down the heat and add the milk and nutmeg and cook until the milk is reduced and disappears. The milk tenderizes the meat.

Add the tomatoes and mix thoroughly.

Bring the sauce to a boil and reduce to the least heat necessary to maintain a very slow simmer. A very slow simmer means that the air and steam bubbles that break the surface of the ragù occur only a few time each minute. DO NOT BOIL! There should be no spattering of the sauce. This step in cooking the ragù should be a slow reduction of moisture and concentration of flavors.

Cook uncovered for 3 hours, stirring occasionally to prevent sticking.

When done the ragù may be used immediately or refrigerated or frozen until needed.

Authentic Mexican Tomato Salsa

Recipe courtesy of Nancy Josland Dalsin

2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.


In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.

Salt and pepper to taste.

Pour into a serving bowl and allow to season for approximately one hour.

Just before serving mix in the 1/4 cup of ice water to cool the salsa.

Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole

Fettuccine Alfredo Recipe

Recipe courtesy of Nancy Josland Dalsin

Ingredients

A pound of dried fettuccine
A stick of sweet butter
A cup of heavy cream
A cup of Parmesan cheese
Salt and pepper

Boil the fettuccine until it's al dente. Melt the stick of butter in another skillet. After draining the fettuccine, add it to the melted butter in the skillet, along with the cream and cheese. Turn the heat under the skillet, and toss the pasta with the sauce ingredients until the pasta is coated. Add salt and pepper to taste.

Peppercorn Red Wine Sauce

Ingredients:

1 tablespoon butter
1 shallot (or garlic) minced
1 TBS Dijon mustard
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup beef broth
1/4 cup half and half
1 ½ TBS Black peppercorns
Salt and pepper and Thyme to taste

Directions:

Sauté the shallots in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the beef broth and mustard, and reduce slightly. Whisk in the half and half to heated and add peppercorns.

Creamy Mustard Tarragon Cheese Sauce

(This sauce is great to use over fish, chicken, pork, ham and also vegetables)

Ingedients:

2 TBS Butter
1 TBS Flour
1 cup half and half or whole milk (maybe a little more)
3 TBS White Wine
2 TBS Dijon Mustard
2 TBS Parmesan Cheese
¼ cup Shredded Swiss Cheese
Salt, Pepper, Smoked Paprika, Tarragon

Directions:

In a medium saucepan add the flour and butter, over med/high heat blending with a whisk to make a rue (until it becomes a honey colored paste). Slowly start adding the milk a little at a time, while continually whisking. Add the White wine, and let bubble on a low simmer for about 5 minutes. Add the Mustard, Parmesan, Salt, Pepper, and Smoked Paprika to taste. Let simmer for 2-3 minutes on medium heat. Reduce to low heat, then add in the Swiss cheese, stir to melt, toss in the Tarragon, stir and serve. 

Hollandaise Sauce

Ingredients

3 egg yolks
Juice of ½ of a Lemon
½ teaspoon salt
½ teaspoon white pepper
1/2 cup butter
1/4 teaspoon Dijon mustard (or dash of hot pepper sauce)
1 large ice cube (just in case)


Directions


In a small bowl, whisk together egg yolks, lemon juice, salt and pepper.
Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into
butter. Continue whisking over low heat for 6-8 minutes, or until it is thickened.
Serve immediately.

If your sauce starts to break, very quickly add in an ice cube, stir for a second, remove and whisk very fast. This will cool down the sauce and save it.

Creamy Italian Salad Dressing

Ingredients:

1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar 3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Chopped fresh dill, or chives *optional*


Directions:

1. In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar.
Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth

Julia Child's Sauce Beurre Blanc (White Butter Sauce)

Julia Child’s Beurre Blanc Sauce

“Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, never let the sauce come to a boil once the butter is added; that will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).”

3 sticks cold unsalted butter (24 tbsp.), cut into chunks
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp. minced shallots
1⁄4 tsp. kosher salt
Pinch of white pepper
1⁄2 tsp. fresh lemon juice


1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated- reduced to ~1.5 tbsp. (If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

Pesto Sauce (using Basil)

INGREDIENTS

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

DIRECTIONS
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.


Serve tossed with a hot pasta of your choice!

Sun-Dried Tomato Pesto Sauce

INGREDIENTS

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

DIRECTIONS
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.


Serve tossed with a hot pasta of your choice!

Tina's Italian "Gravy"

Ingredients:

2 CANS OF RED PACK WHOLE PLUM SHAPPED TOMATOES IN THE CAN

1 CAN OF TOMATOE PASTE

2 CLOVES OF GARLIC CHOPPED

1 HANDFUL OF CHOPPED ITALIAN PARSLEY

SALT AND PEPPER TO TASTE

1 LARGE POT

Directions:

WHAT I LIKE TO DO IS FRY MY MEAT IN THE POT THE GRAVY WILL COOK IN BECAUSE IT GIVES THE GRAVY SUCH A GREAT FLAVOR.IN THE BOTTOM OF THE POT LET THE GARLIC SAUTE IN A HALF CUP OF OIL ADD YOUR MEATBALLS OR WHAT EVER MEAT YOU PUT IN YOUR GRAVY UNTIL BROWN, IF ALL THE MEAT DOES NOT FIT DO ONE AT A TIME MEATBALLS, SAUSAGE ETC. PULL OUT WHAT DOES NOT FIT THEN REPLACE ONCE ALL MEAT IS BROWNED.IN MY BLENDER I BLEND THE TOMATOES, PASTE, GARLIC CLOVE SALT AND PEPPER. ONCE IT IS BLENDED THE WAY YOU LIKE CHUNKY, SMOOTH THEN POUR OVER YOUR MEAT IN THE POT. IF THERE IS TO MUCH OIL FROM THE MEAT FRYING YOU CAN DRAIN SOME BEFORE YOU ADD THE GRAVY TO THE POT. ONCE YOU HAVE ALL IN THE POT MEAT AND GRAVY, I TOSS SOME EXTRA CHOPPED GARLIC AND PARSLEY ON TOP AND LET SIMMER ABOUT 3 HOURS ON A LOW FLAME SO GRAVY DOES NOT EVAPORATE..ENJOY!