My Curry

My Curry,

 

Onion

Garlic

Mix of Indian Spices

Beef Broth

Peas

Corn Starch to thicken

Chilantro

 

Fry onions in oil (Guree) and garlic and spices. Add broth and simmer for . App peas and simmer bring to a boil for a few minutes.  Add thickener and simmer for ten minutes. Serve over rice and with raisins and cocnut and chutney.

 

Trish Meister

trish@aksel.com

http://www.aksel.com

1

 

 

Salmon Sauce

Beurre Blanc Sauce:  for salmon
2 cups heavy cream
1 cup white wine
12 whole black peppercorns
1/4 cup freshly squeezed lemon juice
2 shallots, diced
1 pound whole butter, cut into pieces, softened

Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.

 

Toll Free - 1-877-825-9191

 

Lemon Caper Beurre Blanc Seafood Sauce
	Serves 6-8 • 2 Tbsp Minced Shallots • ½ Bottle Chenin Blanc or Sauvignon Blanc Wine • 1 each Medium Lemon, juiced • 1 Tbsp Capers, drained • 1 Cup Heavy Cream • 8 oz Unsalted Butter • ½ tsp Kosher Salt Procedure: 1. Place the shallots and wine in a stainless steel saucepan on the stove. On high heat, reduce wine for about 12 minutes or until almost completely reduced. 2. Add lemon juice and capers to pan and reduce for about 1 minute. 3. Add cream and bring to a boil; reducing by half for about 2-3 minutes on medium heat. Reduce cream until desired thickness is achieved. This step can be done up to an hour before serving the sauce. Once the desired thickness is reached, set heat on low. 4. Cut butter into half-ounce cubes. Add cubes one at a time while constantly stirring with a whip. Wait until each cube is almost incorporated into the sauce before adding another. Once all the butter has been added, remove pan from heat, season with salt and serve. Tips: • If the sauce starts to separate on the edges while adding the butter and gets thin then add butter faster and lift pot up off of burner. If sauce starts to get very thick then add butter slower. • If you desire to hold the sauce, the trick is to not let it get too cold or too hot. Maintain a temperature no cooler than 100 degrees and no hotter than 130 degrees. If the oven is on and burners off, leaving saucepan on the stovetop will usually keep it warm enough. Stir the sauce every 15 minutes or so if holding the sauce.

 

Red Wine Vinaigrette:

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Pizza Sauce

Pizza sauce

 

TOPPINGS
One 14-ounce can peeled whole San Marzano tomatoes, drained
1/2 teaspoon dried oregano, crumbled
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse sea salt and freshly ground pepper

 

Bled in blender do not heat or cook

Loin of Pork A L'Apicius

Loin of Pork A L'Apicius
(Serves 4)

Ingredients:
1/2 cup of honey
2 oz of red wine vinegar
1/2 teaspoon of curry
1/4 teaspoon of cayenne pepper
2 oz of canola oil
11/2 pound center cut boneless pork loin, trimmed
Salt and pepper
4 oz of water or chicken stock
2 tablespoons of butter

1. Preheat oven to 300 degrees F. Mix honey, vinegar, curry and cayenne in a bowl and set aside. Place a large ovenproof pan on the stove, over medium heat and add the oil.

2. Season the pork with salt and pepper and place in the pan. Cook the pork 30 seconds a side, but do not sear. Pour the honey mixture over the pork.
Pour the water or stock into the bottom of the pan. Roast the pork, turning the pork and basting it every 10 minutes. Allow to meat to rest for 10 minutes.

3. Serve with polenta, mashed potatoes or your favorite vegetable.

Meat loaf Glaze

1/2 cup Ketchup

¼ cup Balsamic Vin

Pinch Red peppers

 

Rub for Shrimp

 

Ancho Powder

Chili Powder

Brown Sugar

 

Combine with shrimp and fry in butter

Meat loaf Glaze

 

 

!/2 cup Ketchup

¼ cup Balsamic Vin

Pinch Red peppers

 

Rub for Shrimp

 

Ancho Powder

Chili Powder

Brown Sugar

 

Combine with shrimp and fry in butter

Bobbies French Toast

Dip bread in butter custard (eggs,cream,peanut butter)

 

Fill with honey,cream cheese and peanut butter

 

Fry in butter until golden brown

 

Pour concord blend with pion noir over toast

Jamie Oliver sausage

Heat pan with oil and pull meat from wrapping and drop into pan (do not make round ) make meatballs

 

While the sausage is cooking add a can of whole tomato into another pan and squeeze through hand, add basil,oregano two tbsp of balsamic viniger.. Put pasta into sausage pan and toss to cover pasta with sausage a juices.  Put pasta into bowl and spoon pasta over top with fresh peas.

 

Recipe 2

 

Puree peas with mint and olive oil.

Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing, 1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices. Pour over chicken or pork.

 

Trish Meister

trish@aksel.com

http://www.aksel.com

Toll Free - 1-877-825-9191

 

 

chiptis

Chipits toffee I package

 

I can condensed milk

 

I package Ritze cracker

 

Save i1/4 cup of chipits.  Mix condensed milk with crushed cracker and baked at 350 for 25 minutes. Sprinkle with reserved chipits

Pepper Steak

Rib Steak rub with salt and pepper coat with Dijon mustard and lots of cracked pepper corn,  fry in olive oil.. Add brandy let cook out for a few minutes add shallots demi glaze and a little cream.

bottom of the jar

Marmalade with burbon

 

Marmalaide with tamari or soy with added ginger and garlic

CORN butter

In blender add, garlic cloves, parsley, oregano, lemon, salt, pepper blend add room warmed unsalted butter and blend. Wrap butter up in plastic wrap and refrigerate

Dressing

·         2 tbsp sherry vinegar (30 ml)

·         2 tbsp lime juice (30 ml)

·         2 tbsp orange juice (30 ml)

·         2 tbsp lemon juice (30 ml)

·         2 tsp ginger juice (grate ginger and squeeze out the juice) (10 ml)

·         1 tsp fish sauce (5 ml)

·         ½ to 1 fresh Thai chile, minced or to taste

·         3 to 4 tbsp. honey, enough to taste and balance the sour (45 to 60 ml)

·         1 tsp finely chopped fresh Thai basil (5 ml)

·         1 tsp finely chopped fresh coriander (5 ml)

 

Pork Medallions

These glazed pork medallions are a great lean protein. Serve them with Three-Grain Pilaf!

INGREDIENTS

• 1 cup fresh orange juice
• 1 tsp. cornstarch
• 2 Tbsp. peanut oil
• 1/4 cup finely chopped shallots
• 2 Tbsp. minced, peeled fresh ginger
• 2 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 1/2 cup chicken broth
• 1 Tbsp. soy sauce
• 2 pork tenderloins (1 pound each), each cut crosswise into 6 slices
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 Tbsp. unsalted butter

In a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. Set aside.

In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside.

Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper.

In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter.

Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.