Lemon Sole A La Port

Here's another tasty recipe from my private collection. Enjoy!

INGREDIENTS

2 filets of sole
1/4 cup brandy
1/2 cup water
2 tblsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 small can shelled crabmeat
1 tsp. paprika
1/2 cup crushed almonds
1/8 lb. butter
1/2 fresh lemon
1 container Port Wine cheese spread

Pre heat oven to 400 degrees. Squeeze the lemon and set aside.

Saute crabmeat in butter, 1 tablespoon garlic powder, salt, pepper and paprika. Set aside.

In a baking dish, place the sole. Pour in brandy and water; add the rest of the garlic powder and lemon juice. Bake until fish is not yet flaky - you should allow for another 5 minutes or so of baking so as not to overcook in the final baking step below.

While baking, work the crushed almonds and the crabmeat into the Port Wine cheese thoroughly, making sure they are distributed evenly.

Remove filets from oven. Top filets with a thin layer of the Port Wine cheese mixture. Bake again briefly until cheese is partially melted.


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Chicken Chipotle Gourmet Recipe

Here's another quick and easy gourmet treat that will tantalize your taste buds. Enjoy!

CHICKEN CHIPOTLE

Ingredients

A thick chicken breast
1 clove garlic, finely chopped
2 large roasted sweet Italian peppers, chopped into 1 inch portions
4 tblsp Extra Virgin olive oil
2 tblsp capers
6 slices Monterey-Jack cheese cut into strips about ½ inch wide by 2 inches long
½ cup Progresso Italian bread crumbs
½ cup Key West Brand Chipotle sauce

Split the breast, but do not cut through. Line the split with the cheese, roasted peppers and capers. Place the breast in a dish with concave dimensions or on aluminum foil with corners curled up, after using Pam to avoid sticking.

Saute the garlic in the olive oil very briefly – just flash the garlic and remove from heat.

Pour the garlic and olive oil over the breast. Cover with the bread crumbs and evenly distribute the Key West Chipotle sauce.

Bake at 350 degrees for about 35 minutes.

This recipe is for one serving – multiply for more.









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Passion Is The Key Ingredient For A Gourmet Cooking Class

All across the country, people like you are considering taking part in a course this fall and winter. Whatever your motivation, a gourmet cooking class could be exactly what you're looking for.

Gourmet food is more than just filling a yawning belly. It satisfies more than just hunger. It is the cooking equivalent to art. If Ronald McDonald were a house painter, gourmet cooking would be Vincent Van Gogh.

Professional gourmet chefs can command excellent salaries. And though they work under pressure, often putting in long hours, the rewards can be high. You have the chance to make a mark in your local community. You can earn a certain notoriety - good restaurants get attention. They are written about in blogs and in the press. Famous people, or at least well-known locals, will show up if the reviews are good. You could move into becoming a restauranteur, running your own business, perhaps even owning a chain of restaurants.

But there's one requirement; one thing you absolutely must have. A passion for cooking.

You have to feel the intoxication of great ingredients. You have to catch your breath at the sight of a beautifully presented dish. And you have to want to go through everything it takes to be the best.

Even if your ambitions don't reach so high, you'll still get a lot out of a gourmet cooking course. The emphasis will be on quality over quantity - and with over 35% of the US population declared officially obese, that can't be a bad thing.

You'll learn how to present food to have your dinner guests reaching for their cameras. Your meals will become sensuous experiences shared with a chosen few of friends and loved ones. But most of all, your moments in the kitchen will be transformed into stimulating explorations, assaults on the senses that make life so worth living.

In short, attend a gourmet cooking class, and you won't just be enriching your diet. Your life will be enriched.

Pottage Italiano, A Mouthwatering Treat

Here’s another terrific recipe of mine that’s a real tummy filler. Enjoy!

INGREDIENTS

1 15 ounce can Hunt's tomato sauce
1 tblsp. finely chopped garlic
1/2 small onion, chopped in chunks
1 tblsp. parsley
1 tsp. black pepper
1 tsp. basil
1 whole mild Italian sausage
1/2 cup water
1/2 cup dry red wine - Cabernet Sauvignon recommended
1/4 cup extra virgin olive oil
1 cup freshly sliced mushrooms
1 cup coarsely chopped red bell peppers, with seeds removed
1 1/2 cups diced creamer potatoes
4 pieces veal, scallopini style
1/2 pint heavy whipping cream
2/3 cup Parmesan, Romano, Provolone cheese, mixed in equal portions and grated
1/2 cup olive oil for sauteeing
1 cup fresh snow peas in pod

Place tomato sauce in a large pot. Add garlic, onion, parsley, pepper, basil, water, wine, 1/4 cup olive oil and two small pieces (about an inch long apiece) of Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes.

While sauce is simmering, saute the following in the 1/2 cup olive oil, saving the oil for the next step: the rest of the sausage, by itself, for 10 minutes. Save sausage drippings and clean the skillet; then, together, the mushrooms, bell peppers and creamer potatoes for about 5 minutes; then, the snow peas for 1 minute.

Next, cut the veal into thin strips about 1/2 inch wide and 2 inches long. Using the saved oil and sausage drippings, saute the veal for about 2 to 3 minutes. Place all sauteed items aside. When sauce is finished simmering, strain to remove the onion pieces, but retain all other ingredients. Return to the pot and add heavy whipping cream (fat free ½ and ½ can be substituted, but will result in thinner substance) and the 2/3 cup mixed grated cheeses, stirring carefully to blend.

Now, add all sauteed items. Stir. Cover the pot and bring close to boil, then reduce heat and simmer until peppers and potatoes are tender and the sausage is completely done, about 10 to 15 minutes. Watch the pot carefully during this time and stir frequently to avoid burning.

Ladle into large soup bowls. Serves 2 to 4 as either a soup or a complete entree.



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An Easy Gourmet Food Recipe

Cooking and preparing fine, gourmet meals has always been a hobby of mine. Over the years, I’ve originated dozens of recipes that have pleased family and friends. Here’s one that you can prepare rather quickly that will have your diners praising your skills.

STUFFED SHELLS ELEGANCE

INGREDIENTS
1 15 ounce can Hunts tomato sauce
½ small onion chopped fine
1 tblsp. Parsley, chopped fine
1 tsp. Basil
½ cup water
½ cup dry red wine – Cabernet Sauvignon recommended
¼ cup extra virgin olive oil
½ cup extra virgin olive oil for sautéing
1 whole mild Italian sausage (about 10 inches)
1 cup coarsely chopped red bell peppers with seeds and stem removed
1½ cups diced creamer potatoes
1 cup freshly sliced mushrooms
5 ounces small cooked shrimp
5 ounces cooked crabmeat
1/3 cup shredded Monterey Jack cheese
1/2 tsp. cayenne pepper
1 tblsp. freshly chopped garlic
1 tsp. garlic powder
1 box jumbo pasta shells (biggest you can find)
5 ounces flounder fillet
Parmesan cheese, grated

Place tomato sauce in a large pot. Add chopped garlic, onion, parsley, pepper, basil, water, wine, ¼ cup olive oil and Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes. When finished simmering, remove and save sausage.

While sauce is simmering, saute the following in the ½ cup olive oil: the mushrooms, bell peppers and creamer potatoes for about 5 minutes.

Bake the flounder until flaky and tender. Then, using a food processor (or chopping the ingredients very fine by hand - if done by hand, the resultant mixture should be thoroughly blended) - blend the shrimp, crabmeat, flounder, Monterey Jack cheese, garlic powder and cayenne pepper until smooth and creamy. Set aside.

Prepare the shells according to package instructions. When done, drain and pat dry. Stuff the shells with approximately 1½ heaping tablespoons of the mixture. To aid in judging the amount needed, the mixture should be enough to stuff about 10 shells.

Place the shells in a baking dish. Pour the sauce over the shells, using entire amount. Bake at 325 degrees until sauce bubbles.

Remove. Sprinkle shells with a small amount of Parmesan cheese. Cut sausage into small pieces. Serve with sausage pieces as garnish.


Enjoy!

Copyright 2008 Jim Nettleton





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How To Prepare The Perfect Garlic Lemon Chicken

Welcome back - here's today's featured article:

by: Anita Frogel

If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.

Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons of margarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.

You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice. Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper.

Broil for about 15 minutes, remember to baste quite often. Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time. Now you will need to broil your chicken again for another 15 minutes.

Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done. Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.

Everyone will absolutely love this garlic chicken dish. Serving suggestions would be whipped potatoes and a garden salad.

About The Author
Anita is author of Steaks, Seafood and Barbeque guide Steak-Guides.com.
hansd@netresearch.nl


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