Chimichurri Provolone Toasts, Cold Peach and Mango Soup - random recipes from a private class at work!

A private class at the Gray Goose Cookery!

Made these for a private class of 13 women a week or so ago.  All are excellent, but the Chimichurri Provolone Toasts and the cold Mango Peach soup were the stand outs!

Dan’s Killer Guacamole

·         3 avocados - peeled, pitted, and mashed

·         1 lime, juiced

·         1 tbs zest from lime

·         1 tsp kosher salt

·         1/2 cup minced shallot

·         3 tablespoons chopped fresh cilantro

·         2 roma (plum) tomatoes, diced fine

·         1 teaspoon minced garlic

·         1 pinch ground cayenne pepper (optional)

Directions

1.       In a medium bowl, mash together the avocados, lime juice and zest, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Porcini, Scallion and Parmesan Risotto (serves 3 dinner portions)

Ingredients:

Ø  ¾ cup risotto rice

Ø  1 small shallot, diced

Ø  2 small cloves fresh garlic, diced

Ø  3 tbs butter

Ø  5 cups (or so, as needed) chicken broth

Ø  1 small bunch Scallions sliced thin

Ø  1 pkg Porcini Mushrooms, sliced

Ø  ¾ cup Fresh Shredded Parmesan Cheese

Directions:

1. Risotto:  In a 3 qt sauce pan, melt butter, add fresh garlic and shallots. Sauté until translucent, about 4 minutes or so.  Do NOT brown.  ENJOY one of the top ten smells on the planet – shallots and garlic cooking in butter.
2. Slowly add raw rice, stirring constantly, until all butter is absorbed – only a minute or two, again; do NOT brown.
3.  Add about ½ cup broth mixture, stirring with a whisk constantly.  Add Mushrooms at this point.  As liquid is absorbed, SLOWLY ad chix broth about ½ cup stirring untill 75% of the liquid is absorbed before adding more.  Stir CONSTANTLY – that is the trick to this rice.  Keep adding broth mixture a little at a time.  After about 20 min, taste small samples – should be al dente – NOT crunchy!  Finished rice will be VERY creamy. 

Add Scallions, and Parmesan cheese – stir until melted and serve

Cold Peach and Mango Soup Shooters (Serves 12)

Ingredients:

2 Limes

1 Ripe Yellow Peach, pitted and cut into chunks

1 Ripe Mango, peeled, pitted and cut into chunks

¾ cup Buttermilk

½ cup Orange Juice

½ tsp Kosher Salt

Pinch Cayenne Pepper ( to taste)

12 Fresh Cilantro Leaves

Instructions:

1)      Zest the limes, set zest aside.  Juice the limes to yield 3 tbs juice.

2)      In a blender/food processor, combine, the lime juice, peach, mango, buttermilk, orange juice salt and cayenne and process until very smooth.

3)      Transfer the soup to a container, and chill for at least 2 hours.

4)      Serve chilled with cilantro leaf and some lime zest.

Dans Crab Cakes with Remoulade Sauce: (Serves 6 dinner portions)

In a large stainless bowl:

·          

·         1lb fresh crab meat ( I use claw - it's fine, and it's not worth spending 10 bucks more for lump - really doesn't make that much of a difference)

·         4 cloves garlic minced

·         1 shallot minced

·         3/4 cup frozen tri color pepper strips, minced when frozen

·         2 tbs butter

·         (combine last 4 ingredients in a fry pan, and saute till translucent,  then add to bowl with crab meat)

·         1/4 cup mayo

·         1 egg, beaten in a cup

·         2 tsp dill

·         3/4 cup parm cheese

·         3/4 cup bread crumbs

·         3 tbs old bay seasoning

·         1/2 tsp fresh ground black pepper

·         1/4 tsp ( to taste ) cayenne

·         3/4 tsp garlic powder

·         3/4 tsp celery salt

·         1 cup panko bread crumbs

Mix mixture in bowl until will mixed.  Let stand for an hour or so to let flavors blend.  When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering.  While heating, form cakes into 3inch wide, by about 3/4 inch high patties.  Put panko crumbs on a plate, and coat each patty with the panko crumbs.  Fry for about 3 minutes per side, or until golden brown and crispy.  I often mix black pepper, garlic powder and parmesan cheese in with the crumbs.  Serve hot with Remoulade or Tartar sauce.  Serves 4.

Dan's Remoulade Sauce:

In a medium mixing bowl, combine:

·         3/4 cup mayo

·         2 tbs dijon mustard

·         1 tsp paprika

·         2 tsp horse radish

·         2 tbs chopped bread and butter pickles

·         1.5 tsp tobasco

·         1 tsp garlic powder

·         1.5 tbs capers, minced

·         2 shakes Worcestershire

·         2 tbs lemon juice

Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.

Five Spice Cold Crab Salad Cocktails (serves 4)

Ingredients:

·         ½ Cup Mayo

·         2 tsp Lemon Juice (to taste)

·         ½ tsp Chinese 5 Spice Powder

·         12 oz Cooked Crab Meat

·         ¼ Cup Rough Chopped Flat Leaf Parsley, some leaves for garnish

·         2 Tbs minced Shallot

Directions:

·         In a small bowl, combine mayo, lemon juice and 5 spice powder.  Set aside

·         In medium bowl, combine the crab chopped parsley and shallot.  Add about 2 tbs of mayo mixture and combine.  Season with more lemon juice if needed.

Serve in decorative glasses.

Chimichurri Provolone Toasts  ( serves about 6)

Ingredients:

¼ Cup EVOO

2 tbs red wine vinegar

15 sprigs fresh flat leaf parsely

3 sprigs fresh oregano….. or ½ tsp dried

3 cloves garlic

½ chipotle pepper from can in adobo sauce

½ tsp kosher salt

¼ tsp fresh ground pepper

Baguette

1 cup shredded Provolone cheese

Instructions:

In a food processor, combine evoo, vinegar, parsley, oregano, garlic, chipotle pepper, salt and pepper and process to form a pest-like sauce.  Set aside.

Preheat the oven to 400 degrees.

Slice baguette into ¼ inch slices on a bias and bake until just starting to brown, about 10 minutes, turning half way through.  Remove from oven, sprinkle evenly with cheese, and bake until cheese is warm and melted – about 3 minutes.

Add dollop of chimichuri and serve warm.