Thursday, September 30, 2010
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon paprika
* lemon pepper to taste
* sea salt to taste
* 2 pounds sea bass
* 3 tablespoons butter
* 2 large cloves garlic, chopped
* 1 tablespoon chopped Italian flat leaf parsley
* 1 1/2 tablespoons extra virgin olive oil
1. Preheat grill for high heat.
2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving
Wednesday, September 29, 2010
Tilapia fillets are spread with pureed chipotle in adobo sauce, then coated with seasoned crushed tortilla chips. The fillets are fried, to give a crisp coating, then baked to finish cooking.
Submitted by: Chef Daniel
* 2 Tilapia Fillets
* 1 can Chipotle with Adobo Sauce, pureed
* 3 cups Tortilla Chips, crushed
* 1/4 cup Olive Oil
* Garlic Powder, salt and pepper - 1 Tbsp. EACH or to taste
1. Place the crushed Tortilla Chips on a plate and add Salt, Pepper, and Garlic Powder; mix together. 2. Salt and Pepper the tilapia filets. 3. Smear the chipotle puree on
Tuesday, September 28, 2010
Today we roll out the the popular sandwich special! Your choice of either a 4 inch "The Hammy - Boarshead Black Forest Ham, American
Cheese! Includes a kicked up Dijon
mustard, lettuce, red onion, garlic pickle, red wine vinaigrette!
Or the The Wishbone" Boarshead turkey sub which has all of the above. All with your choice of bread! Buy one with a 1/2 lb of either macaroni salad or potato salad or cole slaw or only $4.99!!
Sunday, September 26, 2010
Sunday, September 19, 2010
Chicken Fried Steak
* 1 pound top round steak, about 1/2 inch thick, cut in 4 equal portions
* vegetable oil or shortening, for frying
* 1 cup buttermilk
* 1 teaspoon Tabasco Sauce
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 2 cups milk
* dash ground cayenne pepper, or to taste, optional
* salt and pepper, to taste
Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.
In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches. Heat to 370°.
In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl or pie plate, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 minutes. Transfer paper towels to drain then place on a foil-lined baking sheet and keep warm in warming drawer or 200° oven while making gravy.
Discard all but 1 1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1 1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.
Makes 4 servings.
Saturday, September 18, 2010
- 1 clove garlic
- 5 cups sliced mushrooms of choice
- 2 tbsp butter
- 1/2 cup chopped onions
- 1/4 cup Merlot
- Salt and pepper to taste
Preheat grill to high heat. Flavor the
Add the Merlot and mushrooms to the onion mixture and allow the sauce to reduce to half (approx 7-10 minutes). Slice 1/2 inch cuts into the grilled
Suggestion: Serve grilled
Sunday, September 12, 2010
Kobe Beef Meatloaf
* 2 pounds yellow onions, peeled and finely diced
* 4 ounces garlic, minced
* 2 ounces thyme, leaves chopped
* 2 ounces Italian parsley, leaves chopped
* 2 ounces basil, leaves chopped
* 2 ounces sage, leaves chopped
* 2 ounces rosemary, leaves chopped
* 3 ounces kosher salt
* 1-ounce freshly ground black pepper
* 8 ounces eggs
* 4 ounces Dijon mustard
* 16 ounces vitamin D milk
* 8 ounces tomato paste
* 3 pounds panko bread crumbs
* 10 pounds Kobe beef
* Applewood bacon
* 16 ounces ketchup
Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.
Preheat the oven to 400 degrees F.
In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.
Add the sauteed aromatics, and the beef and combine well. Line up loaf with strips of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.