CHICKEN EGG DROP
SOUP
WITH GINGER CHICKEN DUMPLINGS
4 CUPS- CHICKEN STOCK
8- CHICKEN DUMPLINGS
1- EGG LIGHTLY BEATEN
1- SLICED SCALLION
1/4 TSP- GRATED GINGER SALT AND PEPPER TO TASTE
1. BRING CHICKEN STOCK TO A SIMMER WITH GINGER
2. ADD CHICKEN DUMPLINGS
3. ADD EGG SLOWLY WHILE WHISKING WITH A FORK
4. SEASON WITH SALT AND PEPPER
5. ADD SCALLION ON TOP TO GARNISH
SWEET
POTATO CREME BRULEE 1 CUP- COOKED SWEET POTATO
PUREE
2 CUPS- 1% MILK
6- EGG YOLKS
12 PKG.- FRUCTOSE
1 TSP.- VANILLA
1. ADD ALL INGREDIENTS
IN A BOWL AND WHISK
2. PREHEAT OVEN TO 350 DEGREES
3. POUR THE MIXTURE IN PYREX OR SOUFFLÉ MOLDS
4. BAKE IN A WATER BATH COVERED FOR APPROXIMATELY 1 HOUR.... CHECK PERIODICALLY
5. REMOVE AND LET COOL
6. ADD ONE PACKAGE OF FRUCTOSE TO THE TOP OF THE CREME BRULEE
7. BROIL OR USE A KITCHEN TORCH TO GLAZE THE TOP
8. GARNISH WITH MINT AND SERVE
8 OZ.- CHICKEN BREAST
1 TSP.- FRESH GRATED GINGER
1- EGG WHITE
1 TSP.- CHOPPED BASIL
1 TSP.- CHOPPED CILANTRO
1/2 TSP.- LIGHT SOY SAUCE SALT AND PEPPER TO TASTE
1 QUART- CHICKEN BROTH WITH SLICED GINGER AND ONIONS
1. PUREE CHICKEN IN THE FOOD PROCESSOR UNTIL SMOOTH, ADD ALL
INGREDIENTS AND BLEND UNTIL SMOOTH
2. FORM DUMPLINGS WITH TWO SPOONS
3. BRING CHICKEN STOCK WITH VEGETABLES TO A BOIL
4. DROP DUMPLINGS IN STOCK, COOK UNTIL THEY FLOAT
5. TAKE THEM OUT, PLACE IN A BOWL
6. COOL STOCK AND POUR OVER DUMPLINGS
RECIPE #3
LOBSTER STUFFING
6 OZ.- COOKED LOBSTER
1- EGG YOLK
2 T.- GRATED LOW FAT MOZZARELLA CHEESE OR MONTEREY JACK CHEESE
1/2 T.- GRATED LEMON ZEST
1 TSP.- CHOPPED CILANTRO
1 T.- MAYO
1/2 TSP.- CRUSHED RED PEPPER
1 T.- DICED RED ONION
1 T.- DICED RED PEPPER SALT AND PEPPER TO TASTE
1. PUREE LOBSTER IN A FOOD PROCESSOR, SO IT IS ROUGH AND NOT SMOOTH
2. WHEN LOBSTER IS PUREE ROUGH, ADD YOLK, CHEESE, LEMON, CILANTRO, MAYO,
AND SEASONINGS... PULSE TO MIX 3. REMOVE MIXTURE, PUT IN A BOWL AND
FOLD IN PEPPERS AND ONIONS. MIX WITH A SPOON UNTIL IT IS BLENDED. REFRIGERATE
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STUFFED SHRIMP
WITH LOBSTER
(FOR
2)
6- JUMBO SHRIMPS
6 T.- LOBSTER STUFFING
1 CUP - WILTED SPINACH
1 T.- SMALL DICED PEPPER, RED AND YELLOW
1 T.- WHITE WINE
1/2 CUP- CLAM BROTH OR JUICE
1 TSP.- CHOPPED GARLIC
JUICE FROM 1/2 A LEMON SALT AND PEPPER TO TASTE
OLIVE OIL SPRAY
1. BUTTERFLY SHRIMP FROM THE BACK SIDE
2. PLACE 1 T. OF STUFFING IN THE SHRIMP SO IT CURLS
3. SPRAY A COOKIE SHEET OR PYREX PAN WITH OLIVE OIL SPRAY, THEN PLACE
THE SHRIMP IN THE PAN
4. ADD WHITE WINE, GARLIC, AND LEMON JUICE
5. PUT IN PREHEATED 375 DEGREE OVEN AND COOK SHRIMP UNTIL THEY TURN
WHITE... THAT'S APPROXIMATELY 20 -
30 MINUTES
6. REMOVE SHRIMP FROM OVEN, POUR OFF THE REMAINING JUICE AND REDUCE
IN A SAUCE PAN TO APPROXIMATELY 4 T..... ADD IN SMALL DICED PEPPERS
7. PLACE THE SPINACH ON A PLATE, THEN PLACE SHRIMP ON TOP AND POUR
SAUCE OVER THE SHRIMP... SERVE!
VEAL
CHOP WITH
PORTABELLO MUSHROOMS (FOR 2)
2- 1 OZ. VEAL
CHOPS (GRILLED TO DESIRED DONENESS)
2- PORTABELLO MUSHROOMS GRILLED
2- SLICES OF BEEFSTEAK TOMATOES
2- SLICES OF LOW FAT MOZZARELLA CHEESE
2 CUPS- SWISS CHARD (BLANCHED)
1 T.- GARLIC
2 T.- RED WINE SAUCE
1 CUP- COOKED COUS COUS
2- LEAVES OF FRESH BASIL
1 T.- OLIVE OIL
1/4 CUP- CHICKEN OR VEGETABLE STOCK
1. TAKE VEAL
CHOPS AND PLACE 1 SLICE OF TOMATO, 1 SLICE OF MOZZARELLA, AND 1 PORTABELLO
MUSHROOM ON TOP... PLACE ON A COOKIE SHEET OR PYREX PAN
2. PREHEAT OVEN AT 375 DEGREES
3. PUT VEAL CHOPS IN THE OVEN TO MELT CHEESE AND HEAT MUSHROOMS
4. HEAT OLIVE OIL IN A PAN, ADD GARLIC, AND COOK THE GARLIC UNTIL LIGHT
BROWN AND ADD IN THE SWISS CHARD
5. REHEAT COUS COUS WITH CHICKEN STOCK AND SEASON
ASSEMBLE PLATE:
PUT SWISS CHARD AT 6 O'CLOCK, PLACE THE VEAL CHOP ON TOP. PLACE COUS COUS
AT 1 O'CLOCK. HEAT RED WINE SAUCE AND POUR OVER VEAL CHOPS AND SERVE.
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