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STEAMED OYSTERS WITH WHITE WINE SAUCE

Serves: 2

Ingredients:

8 pieces of fresh oysters
2 tablespoons of melted butter
2 tablespoons of minced garlic
1/3 cup of white wine
salt and pepper

Procedure:

1. Shuck the oysters and leave on the half shell.
2. Saute garlic in melted butter until golden brown.
3. Season with salt and pepper.
4. Add the white wine and simmer for three minutes.
5. Pre-heat an oven to gas mark 4 (180 degrees Celsius or 350 degrees Fahrenheit) and steam the oysters for three minutes.
6. Pour white wine sauce to oysters.

CHILEAN SEABASS WITH CHAMPAGNE VINAIGRETTE

Serves: 1

Ingredients:

200 grams of sea bass, fillet
1/2 teaspoon of lemon juice
salt to taste
1 tablespoon of olive oil
1/2 teaspoon of ground peppercorn
1 teaspoon of basil, chopped
30 grams of Iola rosa and iceburg lettuce
3 pieces of asparagus spears, blanched

Procedure:

1. Season seabass with lemon juice and salt.
2. Combine olive oil, peppercorn and basil in a bowl.
3. Pour mixture to fish. Grill.
4. Arrange fish in plate topped with lettuce and drizzle with the champagne vinaigrette.
5. Garnish with asparagus spears.

CHAMPAGNE VINAIGRETTE

Ingredients:

1/4 cup of olive oil
1 teaspoon of mustard
1 teaspoon of champagne vinegar
1/2 teaspoon of chives, diced
1 tablespoon ripe tomatoes, diced
1 tablespoon shallots, diced
30 tablespoons minced garlic
3 tablespoons cold clam juice
salt and pepper

Procedure:

1. In a small bowl combine olive oil, mustard and champagne vinegar. Mix thoroughly.
2. Add chives, tomatoes, shallots, garlic and clam juice.
3. Season with salt and pepper.
4. Refrigerate.
(Last about 2 days.)

Seared Tuna

Servings: 1

Ingredients:

50 grams of tuna loin
1/2 teaspoon of lemon juice
1 teaspoon of sesame oil
1/8 teaspoon of ground peppercorn
1 teaspoon of sesame seeds
1 teaspoon poppy seeds

Procedure:

1. Season tuna with salt.
2. Combine the sesame seeds, poppy seeds and pepper in a shallow bowl.
3. Roll the tuna in the seed mixture.
4. Heat the pan over high heat until almost smoking.
5. Carefully sear each side of tuna in sesame oil.
6. Cook the meat about 1/4 inch, leaving the middle rare and pink.
7. Transfer tuna to a plate and chill in the refrigerator.

TAMARI DIPPING SAUCE

Ingredients:
1 tablespoon of mirin or sake
2 tablespoons of tamari soy sauce
2 tablespoons of rice vinegar

Procedure:
Combine mirin, tamari and rice vinegar in a small bowl and set aside.

WASABI CREAM

Ingredients:
3 tablespoons of wasabi powder
2 tablespoons of water
1/4 cup of sour cream
2 tablespoons of whipping cream

Procedure:

1. Stir together the wasabi and water in a small bowl until smooth.
2. Whisk in the sour cream and 2 tbsp cream. You should be able to drizzle it.
3. Cover and refrigerate until ready to assemble the dish.

To serve:

Place 4 crackers on each plate. With a sharp, thin knife, slice the tuna crosswise. Place a slice on each cracker. Drizzle the dipping sauce on the tuna, then the wasabi cream. Arrange cilantro, chile strips and scallion across the tuna and crackers and serve with lemon wedges.

Carrot Burgers

10 Carrots, peeled and cut into

-chunks 2 tb Oil

3 Garlic cloves, minced

3 Onions, cut into chunks

2 Celery stalks, diced

2 Green peppers, diced

5 tb Tamari

1/2 ts Garlic powder

1/2 ts Basil

1/2 ts Paprika

1/2 ts Oregano

1/2 ts Parsley

1/2 c Tahini

3 tb Peanut butter

2 tb Cashew butter (opt)

1/2 c Wheat germ, bran or flour

-(opt) Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drain and mash well using a potato masher. In a large skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil, garlic powder, parsley, and oregano; saute for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together. Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.

Carrot Bundle Fish

4 md Carrots in strips

1 c Italian bread crumbs

1/3 c Butter or margarine, melted

1/2 ts Salt

1/4 ts Pepper

2 tb Lemon juice

1 lb Sole or orange roughy

Heat Oven 375F. Add carrots and enough water to cover in saucepan. Bring to full boil & cook over med. heat until carrots are crispy tender (6-8min). Meanwhile, in sml bowl combine all ingrediants except fish; set aside. When carrots are done, seperate fish fillets & divide carrots equally among fillets. Wrap each fillets around each portion of carrots. Place fillets, seam down, in 9″ sq. baking pan (slightly sprayed w/grease). Sprinkle fish bundles with stuffing mixture. Cover and bake for 10 minutes. Uncover; continue baking for 8-10 more minutes or until fish flakes with fork.

Carroll Shelby’S Gourmet Chili

1 1/2 pounds lean beef — * see note

1/2 pound lean pork — * see note

1 cup onions — chopped

1 large garlic clove — finely chopped

2 tablespoons bacon drippings — –or, lard

1 large green bell pepper — ** see note

15 ounces tomato sauce

12 ounces beer — preferably mexican

1 package original texas chili preparation

4 ounces green chiles — diced

* or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or substit ute 1/2 green and 1/2 red bell pepper.

Cut or grind meat into small pieces coarser than regular ground meat. Pound w ith meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep m eat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered , for 30 minutes. Add remaining ingredients except packet of masa flour in Chi

more li quid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation, if you dare.

Serves 4 to 6.

Carolyn’S Chicken A La Crock Pot

1 each chicken

1 each lemon

1/4 cup honey

1/2 cup orange juice

Rinse chicken inside and out well. Roll the lemon on a flat top to soften, and pierce well with a 2 tined fork. Place the lemon in the cavity of the chicken and place the chicken in the crockpot. Mix the honey and the orange juice together and pour over the chicken. Cook on low until done. When you take the chicken out of the pot, remove the lemon very carefully, it will be hot, and squeeze the juice over the chicken.

Carolines With Asparagus And Lemon

2 dozens asparagus

4 ounces crab meat

1 whole lemon

1 tablespoon shallot — chopped

1 tablespoon heavy cream

2 ounces butter

dill salt and pepper

1. Cook the asparague and cool in cold water. Reserve.

2. Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shal lots. Let simmer until the liquid is completely evaporated. Add the cream and l et boil until thick. Whisk in the butter cut into cubes, keeping the pan over t he heat. Remove when the butter is melted. Season with salt and pepper, add cho pped dill.

3. Reheat the asparagus by pouring boiling water on towel into which the separa ted asparagus have been placed.

4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat. Do not allow to boil.

5. Make a Pate A Chou.

6. Cut each choux in half. Place some crabmeat in the bottom of each and place 3 asparagus spears on top. Cover with some lemon butter sauce and place the top of the choux on to cover.

Carolina Roast Venison

1 tb Salt

5 lb Venison roast

2 tb Vinegar

1 Onion — chopped

1/4 cup Barbecue sauce
– see below ~—-SAUCE—–

1 tablespoon Pepper
1/4 cup Vinegar
1 tablespoon Salt
1/4 cup Water
1 small Box dry mustard
1 Stick butter/margarine
1/4 cup Sugar

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. REmove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast. Recipe By : From: Western Mexican Cookbook

Carp with Red Sauce

1 pound carp fillets, skinned and cut 3/8-inch thick

(cutting shortens “floating bones” so cooking can break them down)

Vegetable oil, heated in a deep fryer

Batter:

1 cup cold water

1 egg

1/4 c oil

1/4 cup flour

4 teaspoons cornstarch

1 teaspoon baking powder

1 t salt

1/2 teaspoon MSG (optional)

Mix water, egg and oil before adding other ingredients. Dip strips

in batter, drop them into a deep fryer. Cook until done, drain on

paper toweling. Much like hors d’oeuvres. Dip into the following sauce.

Red Sauce:

1 cup catsup

1 cup chili sauce

dash of Tabasco

dash of Worcestershire

squeeze of lemon

3 Tablespoons pure ground horseradish

salt and pepper to taste.

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