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April Recipes

Cajun Coffee

3 cup hot strong coffee
6 tablespoon molasses
6 tablespoon dark rum (if desired)
1 whipped cream
1 nutmeg (freshly ground)

Combine coffed and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.
Recipe From: The New Mixer's Guide to Low-Alcohol and Nonalcoholic Drinks by Sheila Buff & Judi Olstein.

Oldbay Catfish

2 lb catfish fillets or nuggets; (for four)
3/4 cup mustard
1/4 cup louisiana hot sauce
cornmeal
old bay seafood seasoning
oil for frying

Mix mustard and hot sauce together. Coat fish nuggets, and put in baggy with cornmeal (sprinkled with seasoning). Shake until coated and deep fry.

Bayou Chicken

1/2 cup lime juice
1/4 cup hot pepper sauce
3 tablespoon cajun seasoning
1 large food storage bag
3 1/2 lb chicken pieces

Combine first 3 ingredients in a bag . Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours. Drain chicken and discard marinade. Preheat oven to 375°F. Arrange chicken skin side down in a single layer in a baking pan. Bake 35 minutes. Turn chicken and bake another 25-30 minutes until chicken is cooked throughout.

Chicken Turnovers

Dough:
2 cup all-purpose flour
1/4 cup cornmeal
2 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter; (1 stick) plus 1 tablespoon
4 teaspoon vegetable shortening; like crisco 3/4 cup lowfat plain yogurt

Filling:
1/4 cup shallots; finely chopped, green oniions
1 tablespoon olive oil
8 oz mushrooms; trimmed and finely chopped
1/2 red bell pepper; cored, seeded and chopped
2 tablespoon all-purpose flour
1 1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup lowfat plain yogurt
10 oz chicken; cooked, chopped (about 2 cups)

Prepare Dough: Stir together flour, cornmeal, sugar and salt in large bowl. With pastry blender or 2 knives, cut in butter and vegetable shortening until mixture resembles coarse meal. Stir in yogurt, mixing just until mixture comes together. Divide dough in half, wrap in plastic wrap and refrigerate several hours or overnight.
Prepare Filling: Saute' shallots in oil in large skillet over low heat, stirring frequently, for 5 minutes. Add mushrooms and sweet red pepper; cover and cook 5 to 7 minutes over low heat or until mushrooms have given off their liquid and peppers are soft. Stir in flour, paprika, salt and pepper; cook 2 minutes. Stir in yogurt and chicken. Cool to room temperature.
Preheat oven (400°F). Grease 1 large or 2 small baking sheets.
Working with half the dough at a time, roll out one 12 x 12-inch square. Cut in half diagonally into 2 triangles, then in half again to form 4 triangles. Place triangles on prepared baking sheet. Top each triangle with one-fourth of the filling, leaving a 1/2-inch border all around. Brush border with water. Roll out remaining dough to 12 x 12-inch square. Cut into 4 triangles as with first piece. Place one triangle on top of each triangle on baking sheet. Seal edges with fingers. Prick tops of turnovers several times with fork.
Bake for 25 minutes or until crisp and golden brown.
Hints:: Dough can be made several days ahead, wrapped and refrigerated. The unbaked turnovers can be frozen, and then baked in a pre-heated 375°F oven for 5 to 10 minutes longer than in Step 5.
To speed up preparation, use a store-bought refrigerator crescent dough and form it into turnovers. For appetizer portions, make smaller turnovers. Also delicious using leftover cooked turkey, beef, or pork. Makes 4 main-dish turnovers. Recipe can be halved or doubled.

Fish Fillets with Red Pepper

1/4 cup vegetable oil or olive oil
2 red bell peppers stemmed, seeded diced
20 garlic cloves, minced
6 tablespoon minced cilantro
1 1/2 lb sea bass or halibut filets
salt and pepper, to taste
1 teaspoon paprika
2 cup water

Heat the oil in a saute pan large enough to hold fish in a single layer. Add the peppers and saute lightly over medium heat for 2 minutes. Add garlic and cilantro and cook over low heat, stirring, for 1 minute.
Add fish and sprinkle with salt, pepper and paprika. Add water and bring to a simmer, basting fish occasionally. Cover and cook over very low heat about 8 minutes, or until fish is just tender (when a thin skewer is inserted into center of fish, it should come out hot to the touch).
Using a slotted spoon, transfer fish to a deep platter. Boil the pan juices, stirring occasionally, until reduced to 1/2 cup. Taste for seasoning, then pour over fish. Serve hot or cold.

Moroccan Orecchiette With Grilled Fish Salad

12 oz pasta, dried orecchiette
1 tablespoon olive oil

Sauce:
2 teaspoon cumin
1 teaspoon paprika, sweet
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 small yellow onion, minced
1/3 cup chopped fresh cilantro, (coriander)
1/4 cup chopped fresh parsley
1/3 cup fresh lemon juice
3 tablespoon olive oil
1 salt and freshly ground pepper

Tuna:
1 lb tuna steak, or swordfish fillet
1 tablespoon olive oil

Garnish:

1 lemon, cut into 6 wedges

Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).
In a large pot over high heat, bring the water to a boil. Cook the pasta (12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool completely in the refrigerator, 1-24 hours.
To make the sauce, in the work bowl of a food processor with the metal blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic, onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and salt and pepper to taste and puree until smooth.
Coat the tuna or swordfish with the remaining 1 tablespoon olive oil. Grill the fish over a medium-hot fire or broil (grill), turning occasionally, until opaque throughout when pierced with a knife, 64 minutes. Set aside until the fish is cool enough to handle. Place on a cutting surface and cut into 1-inch (2.5-cm) cubes.
In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the lemon wedges. Add tomato slices and lettuce leaves for more color. Serve at room temperature.
Lamb Variation: Use one-third the amount of olive oil and substitute lamb, blade portion (grilled/broiled) -- serve warm or hot.

Recipe From: Wms-Sonoma: Pasta Soups and Salads by Joanne Weir

Mushroom Baked Fillet of Fish

2 medium onions
1 cup sliced mushrooms or buttons
1/4 cup butter or margarine
1 1/2 lb fish fillets (sole, flounder, cod, haddock)
1 dash salt & pepper
1/4 cup dry white wine

Cut onions into rings, saute in 3 tablespoons butter with mushrooms until soft. Place fish in greased baking dish. Sprinkle with salt and pepper. Spread sauteed mixture over fish, pour on wine. Dot with 1 tablespoon butter. Bake uncovered about 375°F for 20 minutes or until fish flakes with fork. Serve with rest of white wine.

Mushroom Grilled Swordfish

1 tablespoon margarine; melted
3 tablespoon dijon mustard
1 tablespoon green onion; chopped
2 teaspoon lemon juice
1 clove garlic; minced
6 swordfish steaks; 3/4 thick

Combine margarine, mustard, onion, lemon juice and garlic; mix well. Generously brush both sides of fish with mustard mixture. Grill or broil as desired, brushing frequently with mustard mixture.

Merguez Sausage

1 1/2 lb ground lamb
1 teaspoon paprika
1/2 teaspoon dried hot red pepper flakes; crushed
1 tablespoon olive oil
1 salt to taste
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
2 teaspoon finely minced garlic
1 tablespoon corn oil

Put the lamb in a mixing bowl and add the ingredients up to and including the minced garlic. Blend the mixture thoroughly by hand. To test the sausage for seasoning, shape a small portion into a patty. Cook the patty in a lightly-oiled skillet and season to taste.
Shape the mixture into eight equal balls, then flatten each into a patty.
Heat the oil in a heavy skillet and add the patties. You may do this in two batches, depending on the skillet size. Cook the patties for 8 minutes, turning when necessary. Drain on paper towels.

Apple Fritters

4 large firm,ripe apples peeled and cored and cut crosswise in circles 1/4 inch thick
2 tablespoon brandy or dark rum
1 egg, seperated
1/2 cup milk
1 1/2 tablespoon brown sugar
1 cup flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
icing sugar (to taste)
chilled whipped cream (for garnish)

Pre-heat oil in deep fryer to 350-360°F after apples have marinated for several hours. Put apples in a deep bowl and pour brandy or rum over top. Cover bowl and let apples sit in the marinade for several hurs. Turn apples over often. Beat egg yolk with whisk in a bowl. Add milk ans sugar and mix together. Add dry ingredients and seasonings and blend well. Beat egg white with a beater in a stainless steel, glass or copper bowl until stiff peaks form a batter. Drain apples and dip them in the batter. Put apples, a few at a time, in oil in deep fryer at 350-360°F and fry for 3-4 minutes - or until golden brown. Remove and drain on paper towels. Lightly sprinkle with icing sugar. Serve with chilled whipped cream.

Salmon Pate

1/4 lb smoked salmon
1/2 lb smoked mackerel fillets
8 oz light cream cheese
2 teaspoon lemon juice
1 teaspoon horseradish
fresh ground pepper

Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.

Mesa Verde (Green Sauce)

1 lb fresh green chiles; diced
3 tablespoon olive oil
1/3 cup onion; diced
1 tablespoon salt
1 teaspoon granulated garlic
1 teaspoon dried leaf oregano
2 cup water
3 tablespoon flour
2 tablespoon vegetable oil

Fresh green chiles make the best salsa, and frozen ones are sometimes available in supermarkets. If you can't find either, substitute canned Ortega Fire-Roasted green chiles. To prepare fresh green chiles, roast on a barbecue grill, then peel the skins under running water or by rubbing with a wet towel. Remove stem and seeds before dicing. Place chiles in a food processor fitted with the metal blade and process to puree; set aside. Blend flour with vegetable oil.
Place olive oil in a skillet over medium-high heat; add onion and saute until translucent. Add salt and spices and reduce heat to medium. Add the green chile puree, then water. Bring to a slow boil, stirring occasionally. Add the flour/oil mixture gradually, stirring constantly, until mixture thickens (you may not need to add all of it, depending on the amount of juice in the chiles). Simmer 2 minutes, stirring continually to avoid sticking. Transfer to a covered container and refrigerate. Serve chilled. Makes 1 quart.

Bean Dipp

4 slices bacon, small pieces
31 oz pork & beans in tomato sauce
1/2 cup shredded sharp cheddar
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon salt
2 teaspoon vinegar
2 teaspoon worcestershire sauce
cayenne pepper

Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes or until crisp. Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings. Stir in remaining ingredients except bacon. Cover with glass lid or plastic wrap. Microwave for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon pieces.




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