Designed & Engineered by: MONIQUE SAUNDERS Original ArtWork: MONIQUE SAUNDERS Original Recepies: FOOD NETWORK.COM
1 teaspoon chili flakes 2 lemons, finely zested 1/4 cup chopped dill 2 tablespoons freshly chopped ginger
1/4 cup chopped scallions 1 teaspoon salt 1 teaspoon chili flakes 1 teaspoon black pepper 2 lemons, finely zested 1 pound chopped salmon 1/4 cup thinly sliced 1/2 pound chopped haddock red onions 3 tablespoon olive oil 2 bell peppers 1 cup stale bread
DIRECTIONS Combine the above ingredients, except the bread crumbs and olive oil, in a bowl and form pattiesthat are 1-inch thick and 4 inches in diameter. Lightly coat in semolina or fine bread crumbs andfry in butter or olive oil on medium heat for four minutes on each side. It is extremely important totake any liberties that you deem necessary or that will please your friends and family.
1/4 cup thinly sliced celery stalk 1 cup fine bread crumbs
1 tablespoon butter 3 tablespoons finely 1/2 cup finely chopped chopped scallions yellow onions 3 cups cooked chicken, 1/4 cup finely 3 tablespoons finely chopped chopped celery 2 large eggs, lightly beaten yellow bell pepper 3/4 teaspoon salt 2 teaspoons minced garlic 1 tablespoon Creole mustard 1/4 teaspoon freshly 1/2 teaspoon ground black pepper cayenne pepper 3/4 cup vegetable oil 1/3 cup mayonnaise
DIRECTIONS Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are golden. Add the garlic, a pinch of salt and cayenne. Cook for 1 minute longer. Combine the shredded chicken,vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Divide the mixture into equal portions. Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Serve hot with the Tangy Remoulade Sauce.
1 pound fresh bay or sea scallops 1/2 teaspoon Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 4 tablespoons (1/2 stick) unsalted butter, divided 2 tablespoons extra-virgin olive oil 3 tablespoons butter 4 cloves garlic, finely chopped 1 teaspoon coarse black pepper 1/2 cup chopped shallots (2 large) 1/3 cup dry white wine 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 2 lemons, zested and juiced 1/2 teaspoon salt 1/2 cup grated cheese, 1/2 pound capellini to pass at table 1/2 cup shredded or torn basil leaves DIRECTIONS If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. DIRECTIONS Place water on to boil for pasta. In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest. Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
1/2 cup pasteurized egg whites, room temperature 1 teaspoon strawberry extract 1/4 teaspoon cream of tartar 1 cup powdered sugar, sifted 2 drops red food coloring 6 (4-ounce) bars bittersweet chocolate 2/3 cup extra-strong black coffee 4 large eggs, at room temperature separated 1 cup sugar, plus 1/2 cup 2 cups heavy cream 1 cup whipped cream, for toping 1/2 cup shaved chocolate, for garnish Berries, for garnish
DIRECTIONS Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.) Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet. Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for or 10 to 12 minutes. Remove parchment paper from baking sheet and let meringues cool completely.
DIRECTIONS Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together. In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool. Using a handheld electric mixer, beat 4 egg whites until they form soft peaks. Fold into chocolate mixture. Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture. Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.