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Video: Bruschetta – Two Ways

Chef Jim — Wed, 28 Jul 2010 12:50:06 +0000

One classic Italian appetizer and one not so traditional – both quite delicious and easy to make.

Recipe:

2 10 3/4 oz. cans cherry filling
1/2 cup red onion, finely chopped
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
2 garlic cloves, minced
1/4 cup olive oil
1 French bread, loaf, cut into 3/4-inch slices

In a medium saucepan, combine cherry filling, onion, basil and oregano; mix well. Cook, stirring constantly, over medium heat 5 minutes, or until mixture is bubbly and flavors are blended. Let cool to room temperature.

In a small bowl, combine garlic and olive oil. Brush both sides of each bread slice with oil mixture; place on an ungreased baking sheet. Broil, 4 to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown.

Top each slice of bread with a generous tablespoon of cherry mixture. Serve immediately as an appetizer or first course.

Video: Ginger Shrimp with Zucchini and Red Peppers

Chef Jim — Tue, 20 Jul 2010 21:52:43 +0000

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Lots of ingredients, but really a very simple dish that’s reminiscent of Thai cuisine.

2 Tbsp. olive oil

1 red bell pepper, seeded and chopped
1 zucchini, cut into small dice
1 pound fresh shrimp, shelled and deveined

1 jalapeño, seeded and chopped fine
1 large shallot, finely diced
2 tsp. fresh ginger root, crushed
2 garlic cloves, crushed
1/3 cup dry white wine
1 ½ Tbsp. fresh lime juice
½ cup chicken broth
1 ½ Tbsp. sherry (or cream sherry)
1 ½ large tomatoes, seeded and chopped
2/3 tsp. cornstarch
1 Tbsp. water
2 Tbsp. green onions, sliced fine
2 tsp. cilantro, chopped
salt and pepper to taste
Heat ¼ of the oil in a non-stick pan over medium heat. Add the peppers and zucchini. Cook until barely tender, about 2 minutes. Transfer to a plate and set aside.

Add ½ of oil to skillet and increase the heat to high. When oil is hot, add the shrimp and jalapeño. Sauté until the shrimp are pink, about 2 minutes. Transfer to the plate with the zucchini.

Reduce the heat to medium and add the remaining oil. Add the shallots, garlic, and ginger. Sauté until soft but not browned. Pour in the chicken broth, wine, sherry and lime juice. Boil until reduced by half. Add the tomatoes. Season to taste with salt and pepper.

Dissolve cornstarch in water. Whisk into the mixture and cook until sauce thickens. Add the green onions and cilantro. Mix in the reserved zucchini, peppers and shrimp.

Serve over rice.

Video: Buttermilk Herb Biscuits

Chef Jim — Tue, 13 Jul 2010 17:55:12 +0000

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Take a slight departure from regular biscuits and add a little zip with some herbs and spices everyone has in the pantry.

Recipe:

2 cups bread flour
2 tsp. sugar
2 tsp. baking powder

1 tsp. salt
1 tsp. cumin
1/2 tsp. baking soda
1 tsp. dried sage
1/2 tsp. dry mustard
1/3 cup vegetable shortening
2/3 cup buttermilk

Preheat oven to 450. Combine the dry ingredients, then cut in the shortening either with a pastry cutter or a fork. Cut in completely, then stir in most of the buttermilk, reserving about 1/8 cup in case the dough is not pliable.

Knead the dough lightly on a floured board 20 to 25 times. Roll out the dough until it is 1/2-inch thick.

Using a biscuit cutter, dipped in flour, cut out as many biscuits as you can, re-rolling dough gently to get additional biscuits. Place on an ungreased baking sheet and bake for 10 to 12 minutes, until golden brown. Let cool slightly on a rack before serving.

Video: Grilled Flank Steak Pinwheels

Chef Jim — Tue, 29 Jun 2010 22:00:11 +0000

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The flavor of flank steak, stuffed with spinach and bacon, grilled to perfection!

Recipe:

6 to 8 bacon slices

1 1/2 lbs flank steak, trimmed

3/4 tsp. lemon pepper

2 garlic cloves, crushed

1/4 tsp. salt

1 10-oz. pkg. spinach, thawed and drained

3 Tbsp. breadcrumbs

1/2 tsp. dried thyme

Cook the bacon in a skillet or microwave just until done, but not crisp and set aside.

Pound the flank steak to about 1/4-inch thickness and try to shape the meat into a rectangle. Sprinkle 2/3 of the lemon pepper over the meat and the salt over one side of the steak. Lay the bacon strips across the meat. Mix the spinach with the breadcrumbs, thyme and remaining lemon pepper, garlic and a dash of salt. Spread the mixture evenly over the bacon strips.

Roll the meat staring at the end nearest you. Secure with toothpicks at 1-1/2 inch intervals. Threat 2 pinwheels onto metal skewers.

Grill for 6 to 7 minutes on each side until the steak is cooked to desired temperature.

Video: Salmon Ceviche

Chef Jim — Thu, 24 Jun 2010 13:27:47 +0000

Recipe:

3/4 cup lime juice, fresh, (about 6 limes)
1/2 cup orange juice, fresh, (1-2 oranges)
1 1/2 tablespoons chili garlic paste
1 small red bell pepper, seeded & diced
1 small green bell pepper, seeded & diced
1/4 red onion, diced

1/4 cup cilantro, chopped, lightly packed
1 1/2 pounds Salmon fillets, boneless and skinless
6 red cabbage leaves
3 tomatoes cut into wedges
1/2 cucumber, sliced

Stir together the lime juice, orange juice and chili paste until paste dissolves. Add peppers, onion and cilantro. Rinse fish and pat dry. Cut salmon into 1/2 to 3/4″ pieces.

Add to the bowl and gently stir the mixture until fish is completely coated with marinade. Cover and place in the refrigerator. Over the next 24 hours, the halibut will turn a solid white color throughout.

The acid in the marinade acts on the protein to “cold-cook” the salmon. Do not marinate for more than one day.