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 Recipes  Cornish Hens with Crabmeat StuffingFrom Karen Bryant 4 Cornish hens 1 stick butter 1/3 cup half & half 1/4 cup green onions 1/4 cup celery 1 clove garlic 1/8 cup parsley 1 cup crabmeat (6 1/2 oz can) 1 cup fine breadcrumbs 1/2 teaspoon salt dash pepper paprika STUFFING Melt butter. Add finely chopped garlic, parsley, green onion, and celery. Sauté vegetables in melted butter until soft. Add crabmeat along with salt and pepper. Stir gently not to break up crabmeat, simmer. Add breadcrumbs and half & half, a little at a time so mixture is not too dry. PREPARATION Rinse hens lightly and pat dry. Season (inside and out) with salt, pepper, garlic and paprika - rub lightly with oil. Divide stuffing among hens. Tie legs together and place on rack in roasting pan. Preheat oven to 350 degrees and roast hens 1 hour. Serves four.  Terrine
of Chocolate with PistachiosFrom Tim Cartwright 24 ounces good dark chocolate 17 ounces butter 8 eggs separated 3 ounces cocoa powder 8 ounces confectioners sugar 2 1/2 cup cream 10 oz granulated sugar 5 ounces roasted pistachios Line the terrine with parchment paper. Melt the chocolate and butter in double boiler and cool slightly.Temper and add the 16 egg yolks, four at a time. Add the sifted confectioners sugar and cocoa powder. Whip the cream. Whip 8 egg whites and combine with the preparation. Add the whipped cream and chopped pistachios. Pour into the terrine and refrigerate until firm.  Black
Bean and Goat Cheese EnchiladaFrom Angie Larson 3 cups cooked rice 1 can black beans, drained and rinsed 1 can whole kernel corn (11oz.) drained 8 oz. cream cheese, room temp 4 oz. goat cheese, room temperature 1 tomato, chopped 1/2 cup onion 1 jalapeno pepper, seeded and minced 8 flour tortillas 1 can mild green enchilada sauce 12 oz Monterey Jack cheese, shredded 2/3 cup salsa Combine first 8 ingredients. Heat tortillas in skillet with small amount of oil, one at a time, for 3-5 seconds each. Drain on paper towels. Place 1/2 cup filling in center of each tortilla and roll up. Place seam side down in baking dish coated with cooking spray. Pour enchilada sauce over tortillas, then cheese, then salsa. Bake in pre-heated 400-degree oven for 20 minutes, until heated through and cheese is melted on top. Serves four. NOTE: Enchiladas may be frozen before baking for use later. Once the enchiladas are placed in the oven proof casserole, cover them tightly with plastic wrap and then foil, then place in freezer. When ready to cook; thaw completely, remove plastic and foil, and bake in 400 degree oven for 20 mins. Sprinkle with more cheese prior to baking if cheese comes off when removing covering. Spaghetti al Gamberi (Spaghetti with Shrimp Sauce) From Angie Larson 3 Tblsp extra-virgin olive oil 1 small onion, chopped 1 lb raw shrimp, peeled and deveined 1/3 cup dry white wine 10 oz. ripe plum (Roma) tomatoes, peeled and chopped 1 lb spaghetti 1 Tblsp chopped fresh flat leaf (Italian) parsley In a large pot bring 5 qts .salted water to a boil. In a large frying pan, heat the olive oil over low heat. Add the onion and sauté, stirring frequently, until translucent, about 3 mins. Add the shrimp; raise the heat to medium and cook, stirring constantly, for 2 mins. Add the wine and continue cooking until it evaporates, about 2 mins. Add the tomatoes and season to taste with salt and pepper. Cook for 2 more minutes. Meanwhile, add the spaghetti to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the frying pan containing the tomato sauce. Add the parsley and cook over medium heat, stirring frequently, for 2 mins. Arrange the pasta on a warm platter and serve piping hot. Serves four. BRYANT can be contacted at 866.734.7790 ext 1 or www.simpleentrees.com CARTWRIGHT can be contacted at 202.265.4128 or email timcart@hotmail.com LARSON can be contacted at 703.732.1740 or anglar5@aol.com |
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