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PRODUCTS
INFORMATION
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Lilly's Rack of Lamb
INGREDIENTS:
Juice of one lemon
¼ cup olive oil
3 tablespoons white vinegar
2 frenched racks of Panzarella's lamb
3 tablespoons fresh oregano leaves or 2 tablespoons dried
1teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup chopped fresh rosemary
6-8 garlic cloves, minced
INSTRUCTIONS:
Preheat oven to 400 degrees. Mix chopped rosemary, minced garlic, chopped oregano, salt, & pepper in small bowl. Add olive oil, vinegar, and lemon juice, whisk together. Put lamb in a large baking dish & brush lamb with mixture. Cover loosely with foil. Roast for 35-40 minutes.
Enjoy! If you use a temp: remember 140 degrees is rare, 150 Med-rare, 160 is Med, 170 Med well, 180 Well meat will continue to cook once removed from the oven. For Med-rare remove @ 145 degrees. |
Sea Bass with Citrus & Soy
INGREDIENTS:
Effortlessly elegant dish with steamed rice. Sesame oil can be found in the Asian foods section.
1 cup orange juice
juice of 1 lime
juice of 1 lemon
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions
INSTRUCTIONS:
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
Place in foil and bake @ 400 for about 35 Min. until just opaque in center. Transfer fish to plates. Boil remaining marinade until reduced enough to coat, spoon over fish, about 6 minutes; Top with green onions.
Makes 4 servings. |
Mixed Greens w/Salmon & Mustard Sauce
INGREDIENTS:
3 cups water & 2 cups dry white wine
4 sprigs tarragon, leaves reserved & coarsely chopped
2 bay leaves & 1/2 tsp black peppercorns
1 carrot, sliced &1/2 cup Dijon mustard
4 fresh salmon filets
1/2 cup extra-virgin olive oil + more for greens
4-6 cups mixed greens such as endive, lamb's lettuce.
INSTRUCTIONS:
Combine the liquids in a large skillet. Add 2 tarragon stems (leaves reserved), bay leaves, peppercorns, and carrot. Bring to boil. Cook 15-20 min. Reduce to a simmer and add salmon. Simmer, covered, for 10-12 min. Turn off the heat, allow salmon to cool in bouillon. When cold, remove salmon from bouillon. Drain on paper towels to dry. Cover the fish with plastic wrap, refrigerate to chill 1-2 hours, or until ready to serve. Place the mustard in a small bowl. In a slow, steady stream whisk in the olive oil. Stir in the reserved chopped tarragon. When ready to serve, place greens in a bowl. Drizzle with olive oil and season with salt & pepper. Toss to combine. Arrange greens on 4 plates. Top each with a piece of salmon. Spoon mustard sauce over fish to coat. Garnish with sprigs of tarragon. Serve, passing remaining mustard sauce separately. |
Sesame Seared Tuna
INGREDIENTS:
Marinade:
1/2 cup light soy sauce
2 tablespoon sesame oil (use this carefully - very strong)
½ teaspoon finely chopped gingerroot
½ teaspoon finely chopped garlic
1 scallion sliced
Fresh ground pepper
INSTRUCTIONS:
Place 2-4 pieces of tuna in marinade - marinate overnight in the refrigerator, turning at least once.
When ready to cook...
Pour sesame seeds in a bowl, press both sides of tuna into the seeds to coat.
Heat Grill or stove top skillet, on high heat....
Place tuna on grill or skillet with high flame - 1 minute each side to sear.
Serve with fresh sliced scallion and wasabi sauce for dipping.
Slice tuna into thin slices. And enjoy! |
Tequila Shrimp and Citrus Kebab
INGREDIENTS:
1 1/2 pounds unpeeled, large fresh shrimp
1/4 cup tequila
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 jalapeno, seeded and minced
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 red bell pepper, cut into 1-inch pieces
1 orange, cut into 1/2-inch wedges
1 lime, cut into 1/2-inch wedges
INSTRUCTIONS:
Peel shrimp, leaving tails intact, and devein, if desired.
Stir together tequila and next 6 ingredients in a large bowl. Add shrimp; cover and chill 30 minutes.
Alternately thread shrimp, bell pepper, and orange and lime wedges on 8 (10- to 12-inch) skewers.
Grill, covered with lid, over medium-high heat (350 degrees to 400 degrees) 5 to 6 minutes on each side or until done.
YIELD: 4 servings |
Scallops- Newport
INGREDIENTS:
1 lb sea scallops
1 lb mushrooms
½ lb fresh spinach
½ lb smoked salmon
1 cup beurre blanc
Beurre Blanc (White Butter Sauce)
1 quart heavy whipping cream
½ cup shallots
minced 1 pint white wine
½ cup lemon juice
1 pound unsalted butter
cut in small cubes
2 tablespoons salt
1 tablespoon white pepper
½ cup blond roux (clarified butter cooked slowly with 1 teaspoon of flower until a golden color is obtained)
INSTRUCTIONS:
Sauté scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well.
In a large pot, cook shallots in wine, until wine is reduced by ¼.
Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.
* Note: When bringing cream to a boil, it MUST be watched. It will boil over very rapidly. |
Pan Seared Maple Scallops
INGREDIENTS:
1 tablespoon butter
2 tablespoon soy sauce
(low salt is ok -- Tamari is better)
1/4 teaspoon ginger (fresh ground or dry)
2 tablespoons maple syrup
2 tablespoons water to thin sauce
lemon for seasoning
INSTRUCTIONS:
Mix together soy and ginger
Heat butter in non-stick skillet till smoking brown
Add scallops - 1 at a time
Turn after 30 seconds or until well browned
Add syrup and bring to a boil
Add soy and ginger mixture to deglaze the pan
Plate up and garnish with lemon slices
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Mike's Mussels
INGREDIENTS:
2 lb New Zealand mussels
1 tsp. olive oil
1 bottle lite beer
1 1/4 tsp. fresh picked rosemary
1 tsp. fresh oregano
1 1/2 Tbsp. minced fresh garlic
1 minced tomato
1/2 tsp. salt and pepper
INSTRUCTIONS:
In large sautee pan heat oil add garlic. Sautee until golden brown. Add beer heat until boil add frozen mussels,salt and pepper and toss. Cover for one minute and add oregano and rosemary. Cover and cook for one to two minutes. Toss mussels three or four times and sprinkle minced tomatoes over mussels cover for two to three minutes. Toss mussels and serve. The aroma should make your mouth water.
Serving Suggestions:
No butter needed. scoop out mussels with slotted ladle into bowl and use extra liquid for dipping. |
Pumpkin Seed Sauce for Pumpkin Ravioli
INGREDIENTS:
1 cup Pumpkin Seeds; Shelled
1/4 cup Onion; Chopped, 1 sm
1ea Bread; White, Slice (torn into small pieces)
1ea Clove Garlic; Crushed
2 tablespoon Vegetable Oil
2tablespoon Green Chiles; Chopped,Canned
14 oz Chicken Broth; Canned
1/2 cup Whipping Cream
1 Dash Salt
INSTRUCTIONS
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt
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HOT DOG FARM FRESH CORN RELISH
INGREDIENTS
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1 cup extra-sweet corn kernels, fresh cooked or frozen and thawed
½ cup grape or cherry tomatoes, cut into small pieces
¼ cup finely chopped red onion
1 Tablespoon chopped fresh basil leaves
1/8 teaspoon each salt and freshly ground black pepper
INSTRUCTIONS
1. Whip oil and vinegar together in a medium bowl. Season with salt and freshly ground black pepper.
2. Stir in corn, tomatoes, onion and basil. Cover and chill.
3. Spoon 2 tablespoons corn relish atop cooked hot dogs in a heated bun.
Yield: 1½ cups
| BBQ AND CHEESE HOT DOGS
INGREDIENTS
1 cup sweet onions, chopped fine
1 teaspoon minced fresh garlic
¼ cup cocktail sauce
½ cup ketchup
¼ cup white corn syrup
¼ cup honey
2 Tablespoons Tennessee bourbon
2 teaspoons liquid hickory smoke seasoning
Hot dogs, cooked
2 teaspoons canola oil
Hot dog buns, heated
1 cup grated sharp Cheddar cheese (optional)
INSTRUCTIONS
1. Heat oil in a small saucepan over medium heat. Sauté onions and garlic until both are soft. Remove from heat and cool.
2. Stir in cocktail sauce, ketchup, corn syrup, honey, bourbon and liquid smoke seasoning. Reserve ½ cup for serving.
3. Grill hot dogs, over medium heat, 4 inches from the heat source, brushing with barbecue sauce during the last few minutes of grill time.
4. Serve 1 tablespoon warm sauce over each cooked hot dog in a heated bun.
5. If desired, sprinkle 1 tablespoon grated cheese atop each hot dog.
Yield 2 cups
| VIDALIA ONION MARMALADE FOR HOT DOGS
INGREDIENTS
2 teaspoons olive oil
1 pound Vidalia onions, sliced very thin
1 teaspoon minced garlic
1 Tablespoon balsamic vinegar
2 Tablespoons brown sugar
1 teaspoon fresh rosemary, finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
INSTRUCTIONS
1. Heat oil in a large, heavy skillet over medium-high heat. Add onions and sauté until lightly brown, (about 8 to 10 minutes). Add garlic and cook for 60 seconds or until garlic is fragrant.
2. Stir in remaining five ingredients and immediately reduce heat to low. Cook an additional 5 minutes or until marmalade is thick, stirring occasionally.
3. Serve 2 tablespoons warm marmalade over cooked hot dogs in a heated bun.
Yield 1 cup
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