Pan-fried Noodles with Vegetables

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Ingredients

  • 1/2 cup dried shiitake mushrooms
  • One 6-ounce package chuka soba noodles
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry wine
  • 2 tablespoons dark brown sugar
  • 1/2 cup chicken stock
  • 2 teaspoons dark sesame oil
  • Pinch of hot red pepper flakes
  • 4 tablespoons peanut oil
  • 6 scallions, both white and green parts, finely sliced
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 2 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1/2 pound sugar snap peas, trimmed
  • 6 fresh white mushrooms, brushed clean and sliced
  • 2 cups cooked and cubed chicken, beef or lamb

Instructions

  1. Pour boiling water over the shiitake mushrooms in a bowl and let them soften for at least 10 minutes.
  2. Meanwhile, in a large pot of boiling water, cook the noodles for 3 to 4 minutes, or until al dente. (Do not overcook the noodles, because they are going to be cooked again.) Drain the noodles well and spread them out on a kitchen towel to dry slightly.
  3. To make the sauce, in a small mixing bowl, combine the ingredients and whisk to blend, making sure that the cornstarch is dissolved. Drain the shiitake mushrooms, reserving the soaking liquid. Strain the soaking liquid through cheesecloth and add 1/2 cup to the sauce. Trim the stems of the shiitakes and set aside.
  4. In a wok or large, nonstick skillet over high heat, heat 2 tablespoons of the peanut oil. Add the noodles and toss using 2 large forks or spoons until crisp and golden brown, 3 to 5 minutes. Transfer the noodles to a bowl.
  5. Heat the remaining 2 tablespoons peanut oil in the wok or skillet over medium-high heat. Add the scallions, ginger and garlic, and quickly stir-fry for 1 to 2 minutes. Add the carrots, peas and fresh mushrooms, and continue to stir-fry, stirring and tossing constantly, until the vegetables are crisp-tender, about 2 to 3 minutes longer.
  6. Add the shiitakes and the sauce to the vegetables. Raise the heat to high. Add the meat and stir until the meat is heated throughout and the sauce is slightly thickened, about 3 minutes. Taste for seasoning.
  7. Just before serving, stir the noodles into the stir-fry just to heat them through. Transfer the mixture to a serving bowl and serve immediately.

Serves 4 people

Pineapple-Honey Glazed Ham

Ingredients

  • One 8-ounce can crushed pineapple
  • 1/2 cup orange blossom honey
  • 1/4 cup packed brown sugar
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon ground cloves
  • One 8-pound cooked spiral-sliced ham

Instructions

  1. Preheat the oven to 325 F. To make the glaze, in a small bowl, stir together all of the ingredients until well blended.
  2. Place the ham flat side down in a shallow roasting pan. Insert bamboo skewers into the ham in 2 places to hold the slices firmly together.
  3. Bake for 1 hour. Spread half of the glaze on the ham, using the back of a spoon to help it adhere. Bake for 45 minutes, or until an instant-read thermometer inserted into the center of the ham reads 135 F.
  4. Raise the oven temperature to 425 F. Apply the remaining glaze, pressing it into the ham with the back of the spoon. Bake for 20 to 30 minutes, or until the glaze is set and the internal temperature of the ham is 140 F. Place on a carving board or platter. Remove the skewers and serve.

Advance Preparation

Make up to 1 hour ahead and serve warm. The ham can also be made 2 days ahead, refrigerated, and served chilled.

Serves 12 to 16 people.

Roasted Shrimp Cocktail with Mango Cocktail Sauce

Ingredients

  • 2 pounds (12 to 15 count) shrimp, peeled and deveined with the tails kept on
  • 1 shallot, finely chopped
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Seasoning salt

Mango Cocktail Sauce:

  • 1 cup peeled and diced mango, about 1 medium ripe mango
  • 1/2 cup chili sauce
  • 2 teaspoons cream-style horseradish
  • 2 teaspoons lime juice
  • A few drops of Worcestershire sauce
  • A few drops of hot sauce, or to taste
  • 2 tablespoons finely chopped parsley

Instructions

1. Preheat the oven to 400 F. Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.

2. Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.

3. While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.

4. To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.

5. To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.

Advance Preparation

The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.

Tips

  • Add 1 diced avocado to the sauce
  • Cut up the shrimp and add diced avocado to the shrimp; mix with the sauce and serve in Martini or cocktail glasses
  • Serve with flatbread or flatbread crackers

Serves 6 to 8 people as a first course and 12 to 20 people as an appetizer; Mango Cocktail Sauce makes about 1 cup.

Ahi Tuna Tartar

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Ingredients

Won Ton Triangles

  • 12 won ton wrappers
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seeds

Tuna

  • 2 tablespoons toasted sesame seeds
  • 1 pound raw tuna fillet, skin and dark part removed
  • ½ European cucumber, seeded and cut into ¾-inch dice

Dressing

  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi powder
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • ½ medium avocado
  • 1 teaspoon lemon juice
  • 2 tablespoons finely chopped green onion, white and green parts
  • 1 teaspoon sesame oil

Garnish

  • California Caviar, wasabi flavored caviar recommended

Instructions

Won Ton Triangles

  1. Preheat oven to 350F. Line a baking sheet with parchment. Cut the won ton skins on the diagonal to make 2 triangles each. Arrange on baking sheets and spray with olive oil spray evenly. Sprinkle with sesame seeds and bake for about 5 to 6 minutes or until browned but not burned. Place on wire racks to cool.
  2. To toast sesame seeds for garnish, place in skillet over high heat. Shake until light brown, about 2 minutes. Remove immediately from skillet. Reserve

Tuna Tartar

  1. Cut tuna into ¾-inch slices, then cut into ¾-inch chunks. Place in bowl with cucumber.
  2. Prepare dressing by mixing all ingredients together. Set aside:
  3. Peel avocado and cut into ¾-inch pieces. Sprinkle with lime juice and reserve.
  4. Add dressing to tuna and cucumber and stir. Add green onion and avocado and mix gently.
  5. Spoon onto crisp wonton chips and garnish with California caviar. Place on a serving platter and serve immediately.

Serves 6 people.

Shredded Kale and Romaine Salad with Quinoa, Currants, and Almonds

Ingredients

  • 5 ounces shredded kale (½ 10 ounce bag)
  • 1 medium head of Romaine lettuce, dark green leaves removed, shredded
  • 1½ cups cooked cooled quinoa
  • ⅓ cup dried currants
  • ⅓ cup toasted almonds, preferably Marcona, coarsely chopped

Dressing:

  • ½ cup olive oil
  • ¼ cup tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • 1 ½ tablespoons Dijon style whole grain mustard
  • Salt and freshly ground pepper to taste
  • 2 tablespoons freshly shaved Parmesan cheese, for garnish

Instructions

  1. In a salad bowl combine the kale, lettuce, quinoa, currants and almonds together and toss.
  2. In a food processor combine the salad dressing ingredients. Process until smooth. Taste for seasoning.
  3. Just before serving, toss the dressing with the salad ingredients and garnish with the Parmesan cheese. Serve immediately.

Serves 6 people as a side dish, 3 to 4 people as a main dish.

Crostini with Mascarpone, Fresh Berries, and Drizzled Honey

Crostini

Ingredients

  • 12½-inch slices French Bread
  • ¼ cup Mascarpone
  • 1 pint favorite ripe berries like blackberries or raspberries
  • ¼ cup fragrant honey like orange blossom, white truffle or lavender

Instructions

  1. Toast the French bread slices. Arrange on a platter and smear about a teaspoon of Mascarpone on each bread slice. Arrange a few berries on top and then a light drizzle of honey. Serve immediately.

Tips

This recipe is very flexible. Place a soft creamy blue cheese, a strong cheddar and a Triple cream cheese on a basket. Have slices of a toasted raisin nut bread around the cheese. Place a pot of White Truffle Honey or any other unusual variety in the basket. Let your guests make their own selection and make sure to have them drizzle the cheese and bread with a bit of honey.

 

Chicken Apple Sausage, Chestnut, Dried Fruit, and Nut Dressing

Ingredients

  • 8 cups Ciabatta or French bread, cut into 1½-inch cubes, (about 1 pound)
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 6 stalks celery, coarsely chopped
  • Salt and freshly ground black pepper
  • 1 pound uncooked chicken apple sausage, casings removed
  • 1 cup cooked (vacuum packed) chestnuts, coarsely chopped
  • 11/2 cups nut and dried fruit trail mix, coarsely chopped
  • 1 tablespoon fresh finely chopped thyme leaves
  • 1 tablespoon fresh finely chopped sage leaves
  • ½ cup finely chopped parsley
  • 1 cup chicken or turkey broth
  • 3 tablespoon unsalted butter

Instructions

  1. Place the bread cubes on a baking sheet and let sit out overnight to dry out the bread. Turn it at least once to dry it out evenly. Set aside.
  2. In a large skillet heat the oil and butter on medium heat and sauté the onion for about 5 minutes or until nicely softened. Add the celery and continue sautéing until the celery is crisp tender, about 4 more minutes. Season with salt and pepper. Transfer the vegetables to a large bowl.
  3. In the same pan brown the sausage for about 5 minutes, stirring occasionally to keep from burning. Cool and add to the vegetables. Add the chestnuts, trail mix, thyme, sage, bread cubes and parsley and mix to combine. Season to taste with salt and pepper. Slowly add the mixing broth carefully, making sure that the stuffing is moist but not too compact, if you are planning to stuff the turkey since it will expand. Taste and adjust the seasonings.
  4. If not stuffing the turkey, grease a 10-cup baking dish and transfer the stuffing into it. Pat the top with butter. The stuffing may be compacted because it will not expand in the pan. Cover the stuffing well with foil.
  5. Preheat the oven to 375 F degrees. Bake the stuffing for 45 minutes. Remove the foil and bake another 15 minutes or until the top is brown. Serve immediately.

Advance Preparation

May be prepared 2 days in advance through step 4, covered and refrigerated. Remove from the refrigerator one hour ahead of baking.

Serves 8 to 12 people.

Pumpkin Chocolate Bread Pudding

Ingredients

  • Pumpkin Custard
  • 4 large eggs
  • 3 large egg yolks
  • 1 cup sugar
  • ¾ cup pumpkin puree
  • 3 cups half and half
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 loaf of Pumpkin Chocolate Loaf (recipe here)
  • 4 ounces bittersweet chocolate, cut into small chunks
  • ¾ cup whipped cream or crème fraiche, for serving

Instructions

  1. Preheat the oven to 375 F. Butter a 2 quart shallow oval or round baking dish. Place the dish in a larger pan that will act as a bain marie or water bath.
  2. For the custard, in a mixer bowl with electric mixer on medium speed, beat the eggs and egg yolks until they are frothy. Slowly add the sugar and beat the mixture until it is thick and lemon colored. Add the pumpkin puree and half and half to the egg mixture, reducing the speed to low. Add the vanilla extract and the pumpkin pie spice.
  3. Slice the pumpkin chocolate loaf into ⅛ inch slices and place the slices overlapping to fill the baking dish.
  4. Ladle the custard mixture over the pumpkin bread slices until the baking dish is filled to the top. Place the chocolate chunks all around the pudding, making sure that they are evenly distributed.
  5. Pour enough boiling water around the larger baking pan to reach halfway up the sides of the baking dish. Place the pudding in the oven and bake it for 40-45 minutes.
  6. Open the oven using heavy oven mitts and with a large spoon push the bread down. The liquid custard will rise. With the spoon, evenly redistribute the custard over the bread slices if necessary. Bake for about 10 more minutes or until a skewer inserted into the center comes out barely clean. Remove the pudding from the oven, sprinkle it with powdered sugar and cut it into squares. Serve with crème fraiche or whipped cream, if desired.

Serves 8 to 12 people.

Grilled Pesto Scallops with Balsamic Glaze

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Ingredients

  • 1 1/2 tablespoons All-Purpose Basil Pesto (recipe here) or favorite commercially made pesto
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 pounds large sea scallops
  • 2 tablespoons balsamic glaze (homemade or store-bought), plus more for drizzling

Instructions

  1. Combine pesto, olive oil, salt and pepper in a small bowl. Place scallops in a lock-top plastic bag and pour in marinade. Make sure marinade is evenly distributed. Close bag and refrigerate for 1/2 to 2 hours.
  2. If using bamboo skewers, soak them in cold water for 1 hour to prevent them from burning while grilling. When ready to grill, thread scallops onto skewers.
  3. Prepare barbecue or grill pan for medium-high heat grilling. If using a barbecue, grill scallops about 3 inches from flame for 3 to 4 minutes per side until cooked as desired. If using a grill pan, place the threaded scallops on a hot grill pan and grill for about 3 to 4 minutes on each side until cooked as desired. (They should be seared on the outside and just cooked in the center.) Place brochettes on a serving platter and drizzle with balsamic glaze. Serve immediately.

Tips

  • You can use any pesto variation you like: mixed herbs, walnut, pistachio or even sun-dried tomato pesto (recipe here).
  • Skewering the scallops on short wooden sticks makes them easier to cook evenly on both sides.
  • Begin this meal with a green salad with avocado and grapefruit sections. Alongside the scallops I like to serve cooked orzo, fusilli pasta or quinoa, and broccoli or asparagus.
  • Here is a demonstration of how to make Balsamic Syrup (link here).

Serves 4 to 6 people.