Roast Beef Quesadillas
I am always looking for ways to use leftovers. Quesadillas are a tasty way to make use of yesterday’s home cooked chicken, beef or pork.
INGREDIENTS
17 Ounces Cooked Roast Beef (With Au Jus)
¾ Cup Chunky Salsa
1 ½ Cups Sliced Sweet & Hot Peppers
4 Ten Inch Flour Tortillas
¾ Cup Shredded Cheddar Cheese
Fresh Cilantro
In a large skillet combine the beef in its juices with the salsa and peppers. Cook over a medium heat for 10 minutes. Stir occasionally to break up the beef. In the meantime preheat your broiler. For the quesadillas, spoon some of the beef mixture on half of each tortilla. Fold the tortillas over the meat and then fold in quarters. Place the folded tortillas on a foil lined baking sheet. Sprinkle the cheese on each quesadilla. Broil for 1 minute. You want the cheese just to melt and the tortilla to begin to get crisp. Top with cilantro. Makes 4 servings.
Green Chile Quesadillas
Quick and delicious! My Green Chile Quesadillas can be made for lunch, dinner or party food. Serve with homemade guacamole if you like.
INGREDIENTS
2 Cups (8 Ounces) Shredded Monterey Jack Cheese
4 Ounce Can Diced Green Chiles
2 Small Chopped Green Onions
1 Small Diced Tomato
Six 6 inch Fajita Size Flour Tortillas
1 Bunch Chopped Fresh Cilantro (Optional)
Salsa (Optional)
Combine the cheese, chilies, tomatoes and green onions in a medium size bowl. Spread ¾ cup of the cheese mixture on one tortilla. Place the second tortilla evenly over the mixture. Place the quesadilla in a medium size skillet that has been sprayed with nonstick cooking spray. Cook over medium heat for 1 to 2 minutes on each side or until golden brown and the cheese is melted. Slice into quarters and garnish with cilantro and salsa if you like. Serves 6
Pesto Rosso
Pesto Rosso (red pesto) is a Sicilian red sauce made out of sun dried tomatoes and is also called Pesto alla Siciliana. This sauce is great on pasta as well as bruschetta. Serve with seafood or poultry. Pesto Rosso is definitely a very versatile sauce.
INGREDIENTS
1/3 Cup Chopped Water Packed Sun Dried Tomatoes (Drained)
2 Garlic Cloves
6 Fresh Basil Leaves
1 Garlic Clove
1 C up Fresh Basil Leaves
¼ Cup Olive Oil
1/3 Cup Parmesan Cheese
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
In a medium size sauce pan add the drained sun dried tomatoes, 2 cloves of garlic and 6 basil leaves. Cover with 1/3 cup of water and bring to a boil. Turn off the heat and let stand for 25 minutes. In a food processor or a blender place 1 cup basil leaves, olive oil, 1 garlic clove, Parmesan cheese, salt and pepper. Pulse until the mixture resembles a paste. Next, drain the tomato mixture and add to the food processor and finely chop. The sauce is now ready to use. If you are using as a pasta sauce you may want to thin the sauce with ½ cup of reserved pasta cooking water. Makes enough sauce for 1 pound of pasta. Serves 4
Ginger Shrimp
INGREDIENTS
24 Shrimp With Shells On
1 Tablespoon Vegetable Oil
4 Cloves Chopped Garlic
4 Tablespoons Julienned Fresh Ginger
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Cup Soy Sauce
¼ Cup Brandy
Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2
Holiday Spinach Dip
This is a quick and easy dip to make when just a few people are coming over or you are hosting a large holiday party. It is best when made one day ahead. Everyone seems to love this Spinach Dip!
INGREDIENTS
2 Large Bell Peppers
¼ Cup Olive Oil
2 (10 Ounce) Packages Frozen Chopped Spinach – Defrosted & Squeezed Dry
1 Cup Ranch Dressing
1 Cup Sour Cream
1 Cup Chopped Water Chestnuts
2 Teaspoons Teriyaki Sauce
1 Teaspoon Minced Garlic
½ Teaspoon Ground Nutmeg
Turn your oven to broil. While the oven is heating up place the bell peppers on a parchment paper lined baking sheet. Rub the bell peppers with the olive oil. Place the baking sheet under the broiler for 5 minutes each side. Remove from the oven and place in a heatproof bowl, cover with plastic wrap and let stand until they are cool enough to handle. Keeping the peppers whole, peel them, cut off their tops and scoop out and throw away the seeds and ribs. Dice the peppers and keep ½ cup for the dip. Wrap and refrigerate any leftover diced peppers for future use. In a medium size bowl combine the ½ cup diced peppers and all of the other ingredients. Mix well and place in a covered container. Refrigerate at least one day ahead. Makes 3 cups.
White Bean & Roasted Red Pepper Dip
I love this dip. All you need is either a food processor or a blender. So easy to make and full of flavor. I also like to spread it on sandwiches instead of using mayonnaise.
INGREDIENTS
19 Ounces Cannellini Beans
16 Ounces Roasted Red Peppers
¼ Cup Fresh Parsley
3 Tablespoons Paprika
¼ Cup Olive Oil
6 Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
In a food processor, puree the cannellini beans, roasted red peppers, fresh parsley, garlic, olive oil, paprika, salt & pepper. You want the consistency to be smooth and creamy. Serve with vegetables, toasted pita chips or on sandwiches. Makes 2 cups.
Sweet & Sour Spare Ribs
I love Asian Spare Ribs. No need to go out to a restaurant because they are easy to make at home.
INGREDIENTS
2 Pounds Cut Pork Spare Ribs
1 Cup Sugar
¼ Cup Unbleached Flour
1 Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Dry Mustard
2 Cups Water
½ Cup Soy Sauce
½ Cup Cider Vinegar
1 Tablespoon Sesame Oil
2 Chopped Garlic Cloves
Sesame Seeds For Garnish
In a large bowl mix together the flour, sugar, salt, mustard, pepper, soy sauce, vinegar, garlic and water. Set aside. Put the ribs in a large cooking pot filled with water and bring to a boil. Cook for 10 minutes and drain. Heat the sesame oil in a large skillet over a medium heat. Brown the ribs on all sides. Next pour the sauce into the skillet and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Place on a serving platter and garnish with sesame seeds. Serves 4
Pork Satay With Peanut Sauce
INGREDIENTS
1 Pound Pork Tenderloin
¼ Cup Coconut Milk
1 Tablespoon Red Curry Paste
¾ Cup Coarsely Ground Peanuts
¼ Cup Coconut Milk
1 Tablespoon Brown Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Lime Juice
1 Tablespoon Red Curry Paste
½ Teaspoon Kosher Salt
8 Bamboo Skewers
(Soaked)
Cut the port tenderloin crosswise into 16 slices. Put each slice between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. In a large bowl combine ¼ cup of the coconut milk and 1 tablespoon of the red curry paste. Make sure that you do not use the low fat coconut milk for this recipe. Add the pork to the bowl, toss and refrigerate covered for 1 ½ hours. For the peanut sauce combine ¼ cup of the coconut milk, brown sugar, soy sauce, lime juice and 1 tablespoon of the red curry paste. Preheat the grill to medium high. Remove the pork from the bowl and throw away the marinade. Thread the pork evenly onto 8 skewers that have been soaked in water and sprinkle with the salt. Grill for 3 minutes on each side and serve with the peanut sauce. Serves 8
This recipe is dedicated to my old friend Michael. I miss you very much!
Oysters Rockefeller
INGREDIENTS
1 Dozen Scrubbed Oysters
Rock Salt
12 Ounces Spinach (Usually 1 Bunch)
1 Tablespoons Plus 2 Teaspoons Butter
2 Tablespoons Minced Onion
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Cayenne
1/8 Teaspoon Sea Salt
1 Tablespoon Pernod
¼ Cup Heavy Cream
2 Tablespoon Plain Dried Bread Crumbs
Lemon Wedges
Preheat the oven to 425° F. Shuck the oysters and release the meat from the bottom of the shells. Remove any pieces of the broken shell. Place the oysters in the bottom shells in a jelly roll pan on ½ inch of rock salt. This will keep the oysters flat. Refrigerate until ready to bake. Wash the spinach. In a medium saucepan cook the spinach with water clinging to its leaves over a high heat. Stir and cook until wilted. Drain well and chop very fine. In the same pan, melt 1 tablespoon of butter over a medium heat. Add the onion and cook 3 minutes until tender. Stir in the spinach, nutmeg, cayenne, salt and Pernod. Add the cream to the mixture and cook over a high heat. Stir and cook until reduced and thick. Remove from the heat. In a small saucepan melt the remaining 2 teaspoons of butter and stir in the bread crumbs. Spoon the spinach mixture evenly on top of the oysters. Sprinkle with the bread crumb mixture. Bake for 10 minutes and serve garnished with lemon wedges. Serves 4 as an appetizer
Cold Watermelon Soup
More and more farm stands and supermarkets have a variety of melons in the summer. Watermelon is one of the ultimate tastes of summer.
INGREDIENTS
4 Pounds Juicy Watermelon
½ Cup Chablis
1 Tablespoon Lime Juice
¼ Cup Chopped Fresh Mint
Lime Slices For Garnish – Optional
Cut off the watermelon rind. With a melon baller, but out 8 balls of watermelon fruit and reserve them for garnish. Remove all the seeds, cut the watermelon into rough chunks and spin them in a food processor. Add the wine, lime juice and chopped mint. Puree until smooth. Chill for several hours. Ladle into chilled bowls and garnish with reserved melon balls and lime slices. Serve 4
