FOX6 Recipe Archive

Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

Giada
Cooking at Noon
1-7-09

Yields:  4 servings

Ingredients:
4 oz Vegetable Oil
4 - 8 oz portions of Fresh Sea Bass
4 Tablespoons of Ginger Mix (recipe below)
1 cup of Ginger Soy Broth (recipe below)
2 cups Julienne Carrots
1-cup Julienne red onions
2 cups Julienne Yellow Squash
2 cups Julienne Zucchini
1 cup Julienne Red Peppers
2 limes
4 Tablespoons Basil Chiffinade  

Ginger Mix:
¼ cup jalapeno, rough chopped
¼ cup ginger, rough chopped
¼ cup red onion, rough chopped

Place all ingredients in the food processor and pulse until well chopped but not puréed.  

Ginger Soy Broth:
1 oz Shrimp Base
2 cups Water
2 cups Soy Sauce
½ cup Chablis
1 Tablespoon Honey

Place all ingredients in pot and bring to a simmer.  Simmer on low heat for 5 minutes.

Sea Bass Procedure:
Heat sauté pan over medium heat.  Add the vegetable oil to the sauté pan and add the fish fillets.  Flip the fish when it is golden brown. Add the ginger mix and ginger soy broth.  Cover the pan and place pan on low heat to let the fish finish steaming.  Add the vegetable noodles and sauté to soften the vegetables.  Sprinkle with basil and squeeze of lime.  Place the vegetable noodles in serving plates and place the fish on top of the noodles.  Pour the remaining broth over the fish.

Flat Iron Steak

1 tri-tip or hanger steak

salt & pepper

6 cherry tomatoes

1/2 onion sliced

1 clove garlic

1/2 lemon-squeezed juice

olive oil

 

Pound steak to about 1/4 inch thickness.  Salt & pepper.  Lightly oil the steak.  Heat a pan to very hot.  Lay steak in pan and cook 2-3 min. per side.  Sautee tomatoes, onion & pepper in pan.  Squeeze lemon over vegetables.

Chef Bob

www.chefbob.com

Cooking at Noon
1-6-09

2 CANS SALMON
1 EGG
1/2 CUP BREAD CRUMBS (JAPANESE STYLE RECOMMENDED)
1 SMALL ONION GRATED
3 TABLESPOONS CHOPPED PARSLEY
1 TEASPOON DILL
JUICE FROM 1 LEMON
MORE BREAD CRUMBS TO COAT PATTIES
BUTTER OR OIL TO FRY PATTIES IN

DIRECTIONS:
IN A BOWL PLACE SALMON, EGG, BREAD CRUMBS, GRATED ONION, PARSLEY, DILL AND LEMON JUICE.
MIX UNTIL PATTIES ARE EASY TO FORM.
DIVIDE MIXTURE INTO 8 PATTIES.
ROLL IN BREAD CRUMBS.
FRY IN HEAVY BOTTOM SKILLET WITH BUTTER OR OIL OR A COMBINATION OF THE TWO.
COOK FOR 2 MINUTES PER SIDE.
ADJUST HEAT SO YOU DON'T BURN THEM.

SERVE WITH TARTAR SAUCE

Chef Bob
www.chefbob.com
Good Day Alabama
1-6-08

Ingredients:
2 cans salmon
1 egg
½ cup bread crumbs (Japanese style recommended)
1 small onion grated
3 Tablespoons chopped parsley
1 teaspoon dill
juice from 1 lemon
more bread crumbs to coat patties
butter or oil to fry patties in

Directions:
In a bowl place salmon, egg, bread crumbs. grated onion, parsley, dill, and lemon juice. Mix until patties are easy to form. Divide mixture into 8 patties. Roll in bread crumbs. Fry in heavy bottom skillet with butter or oil or a combination of the two. Cook for 2 minutes per side. Adjust heat so you don't burn them.


www.chefbob.com

FISH STOCK, OR CHICKEN STOCK OR WATER (ABOUT 4-6 CUPS)
2 POUNDS SNAPPER (COD, GROUPER OR OTHER FISH)
1 CUP DRY CHICK PEAS, SOAKED OVERNIGHT
2 TABLESPOONS OLIVE OIL
3 GARLIC CLOVES, MINCED
3 MEDIUM SIZED TOMATOES, SEEDED, PEELED, AND CHOPPED, OR 1-1/2 CUPS CANNED TOMATOES, DRAINED, SEEDED AND CHOPPED
1 LARGE BUNCH OF SPINACH, STEMS REMOVED, LARGE LEAVES TORN IN HALF -- ENOUGH TO MAKE TWO CUPS OF TIGHTLY PACKED SPINACH
2 TABLESPOONS FINELY CHOPPED PARSEY
SALT
PEPPER

DRAIN CHICK PEAS AND COMBINE THEM WITH ENOUGH FISH STOCK OR CHICKEN STOCK OR WATER TO COVER THEM. BRING TO A SIMMER, THEN COVER THEM AND GENTLY COOK UNTIL THEY ARE SOFT ENOUGH TO SMASH A FEW AGAINST THE SIDE OF THE PAN. ADD MORE STOCK OR WATER AS THE CHICK PEAS COOK, IF NECESSARY --- DON'T LET THEM GET DRY. SET ASIDE WHEN DONE.

ADD GARLIC, TOMATOES, SPINACH AND PARSLEY AND COOK FOR ABOUT 5 MINUTES, ADD THE CHICK PEAS TO THE MIXTURE. SET ASIDE.

JUST BEFORE SERVING, PUT THE PIECES OF FISH INTO A LARGE PAN WITH SIDES, SO THAT THE FISH ARE IN A SINGLE LAYER. ADD ENOUGH COLD WATER (OR FISH STOCK) JUST TO BARELY COVER THE FISH. BRING THE WATER TO A SIMMER OVER MEDIUM HIGH HEAT, THEN TURN IT DOWN TO LOW HEAT. LET THE FISH POACH UNTIL DONE AT ABOUT 4 MINUTES PER INCH THICKNESS. WHEN DONE, REMOVE THE FISH TO A HEATED PLATTER.
POUR THE POACHING LIQUID FROM THE FISH INTO THE CHICK-PEA MIXTURE AND SEASON WELL. DIVIDE THE FISH INTO SERVING BOWLS, THEN LADLE THE HOT SOUP OVER IT. SERVE WITH HOT CRUSTY BREAD.

BY CHEF GEORGE SARRIS
GOOD DAY COOKING
1-5-09

Yields 4 servings

Ingredients
1 recipe lobster stock
4 large red potatoes
4 oz. frozen whole kernel corn (rough chopped)
Meat from lobster roughly chopped
S&P t.t.
¼ C. Seasoned Sour Cream
Chopped chives for garnish

Preparation
1.    Sautee Corn and potatoes
2.    Add stock
3.    Simmer until thickened
4.    Season
5.    Sautee lobster
6.    Bowl up chowder
7.    Top with seasoned sour cream and chives

Ingredients:
1 whole lobster cooked and shelled  (reserving shells for stock)
4 oz. butter
1/2 onion, sliced thin
4 carrots, peeled and sliced
3 ribs celery, sliced thin
2 Tablespoons tomato paste
6 sprigs parsley
2 cups white wine
8 cups water used to boil lobster
Preparation:
1.    Grind the shells in a food processor or wrap them in a towel and crush with a mallet.
2.    Bring pot to medium high heat and add lobster shells
3.    Add the onion, carrots, and celery, reduce the heat to medium, and cook until the vegetables are softened but not browned.
4.    Stir in the tomato paste and cook 1 minute.
5.    Add the parsley, wine, and water.
6.    Bring to a simmer and cook gently for 1 to 1-1/2 hours.
7.    Puree
8.    Strain, cool thoroughly, and refrigerate or freeze.

Yield: about 2-1/2 quarts

Ben Leingang
Cooking at Noon
1-2-09

Old Fashion Buttermilk Pie

6 Eggs, Beaten
2 Cups of Sugar
1/4 cup flour
2 sticks melted butter
2 tsp. vanilla
2 cups whole buttermilk

Beat eggs.  Add sugar and flour.  When all ingredients are combined well, add vanilla, melted butter and buttermilk.  Mix until lump free.  Divide equally into two unbaked piecrusts.  Bake at 325 degrees in a convection oven until center is set and light brown for about 45 minutes.

Featured on FOX6 News Sunday Morning on January 4, 2008 from Irondale Cafe (www.irondalecafe.com).

Create Your Own Salad

Makes three salads

Baby Greens, Baby Spinach, Romaine
Chicken Tenderloin - 1 lb.
Salmon - 1 lb.
Tilapia - 1 lb.
Cherry Tomatoes
Cucumbers
Carrots
Green Onions (Chives)
Mixed blend of cheddar & mozzerella cheese
Blackberries
Banana Peppers

Seasonings-
Tilapia & Salmon dash to your liking
Lemon Pepper-Cook fish on medium until flaky
Minced Garlic-Cook fish on medium until flaky
Sweet Basil-Cook fish on medium until flaky
Garlic Pepper-Cook fish on medium until flaky

Chicken-
Garlic (minced)
Sweet Basil
Chicken
Cook until no pink.

Featured on FOX6 News Saturday Morning on 1/3/08 from Chef Julia May from Julian's Cafe; www.chefjuliamay.com

Chef Ben Leingang from Icon Restaurant joined us on Friday to cook Lobster Corn Chowder.

We currently do not have the recipe, but will post it to this recipe blog as soon as we get it.

Thanks for watching FOX6 and for visiting MyFoxAL.com!

- 2 TO 3 SLICES BACON
- 1/2 POUND OF GROUND SAUSAGE (SCRAMBLED)
- GRITS, FOR 4 TO 6 PEOPLE
- 1 TO 1 1/2 POUNDS SHRIMP
- 1/2 SMALL BELL PEPPER
- 1 STALK OF GREEN ONION (DICED)
- 4 LARGE MUSHROOMS (SLICED)
- 1 DICED TOMATO
- 1/2 TEASPOON GROUND CAYENNE PEPPER, OR TO TASTE
- 1/2 TEASPOON OF SALT AND BLACK PEPPER
 
TOP WITH CHEDDAR CHEESE (APPROXIMATELY)

COOK BACON UNTIL DONE, SET ASIDE. COOK SAUSAGE UNTIL DONE AND SET ASIDE.

SAUTÉ' MUSHROOMS, BELL PEPPER AND ONIONS AND SET ASIDE.
PREPARE GRITS PER DIRECTIONS AND ADDING SALT AND PEPPER TO GRITS WHILE COOKING.

CLEAN AND SLICE SHRIMP IN HALF.
ADD SAUTÉED MIXTURE, BACON AND SHRIMP-TOSS INTO GRITS.
CONTINUE COOKING ON LOW FOR APPROXIMATELY 5 TO 7 MINUTES.
ADD DICED TOMATO, THEN CAYENNE PEPPER (TO TASTE).
TOP WITH CHEDDAR CHEESE.

Ingredients:
¼ Cup (1 stick) Butter
1 Cup Brown Sugar
½ tsp Cinnamon
¼ cup Banana Liquor
4 each Bananas Cut as you Desire
¼ Cup Dark Rum
Vanilla Ice Cream


Directions:
1.    Place Butter, Sugar and Cinnamon in a sauté Pan over low heat and stir until sugar dissolves
2.    Stir in the Banana Liquor and Bananas
3.    When Bananas begin to soften remove pan from flame and add rum.
4.    Return Pan to heat.  When sauce starts to bubble tip pan towards flame, this will ignite the rum.
5.    Scoop Ice Cream into a Bowl (or Chocolate cup) and spoon Bananas and sauce over Ice cream.

Serve Immediately!!

Pork Chops
Ingredients:
6 to 8 oz pork chops (2)
1 tablespoon vegetable oil
salt& pepper to taste
2 tablespoons Dijon mustard
2 teaspoons minced garlic

Directions:
1.    Rub the chops with the vegetable oil, season with salt & pepper. Refrigerate one hour before cooking.
2.    Combine the Dijon mustard with the minced garlic in a bowl, set aside.
3.    Allow chops to rest 30 minutes at room temperature before grilling. Pre-heat grill 15 to 20 minutes. Place chops on grill and cook, 8-10 minutes per side.
4.    Turn chops over, brush the grilled side with the mustard garlic mixture. Continue grilling or finish in a 350°F oven till the internal temperature reaches 155°F.

Sauteed Green Beans
Ingredients:
10 oz green beans, trim stems
1 qt boiling salted water - water should be fairly salty
1 qt ice water
1 oz butter
ground black pepper, to taste

Directions:
1.    When water comes to a vigerous boil, add beans. Cook until tender, but crisp, 4-6 minutes. Strain beans, plunge into an ice bath.
2.    Drain beans, till dry or pat dry with paper towels.
3.    Melt the butter in a skillet. Add beans, season with ground black pepper. Saute until heated through

Serves 4

Ingredients:
8.71 oz Beef, eye of round
9.68oz Black eyed peas, froazen
.82 tsp chicken base, low sodium
15.48 oz water
5.44 oz cut okra, frozen
5.44 oz red tomato
4.36 oz onion
4.36 oz celery, diced
5.44 oz shoepeg corn
.55 oz parsley
1.09 tsp hot sauce
.22 oz- fresh thyme
.22 tsp red pepper, ground
.27 oz fresh garlic, minced
2.22 oz medium grain brown ride
1.09 bay leafs

Directions:
1.  Saute in rondo over medium heat the sliced and chopped eye of round, celebry, onion and garlic for about 10 minutes.

2 Add black eyed peas, okra, tomatoes, corn, parsley, hot sauce, thyme, red pepper, garlic, bay leaves, water, and chicken base. Simmer for about 30 minutes.

Discard bay leaves.

3. Cook rice using 1 part rice to 2 parts water until all water has absorbed.

To serve:
2 oz cooked rice on bottom of container.
Top with appx 12 oz vegetable/beef mixture

Healthy Connections

2 skinless & boneless chicken breast filets
enough chicken stock to cover breasts, about a pint
1 Tbl white wine vinegar
8-10 whole black peppercorns
sprigs of parsley
1/4 of a whole onion, peeled
2 green onions, washed & trimmed
1 jonnygold apple, peeled, cored, & cut into wedges
1/4 cup butter, softened
4 ounces cream cheese
juice of one lemon
1 tsp dijon mustard
dash of rice wine vinegar
1 tsp curry powder
tabasco to taste
salt to taste, about 1 tsp
chopped parsley for garnish
toasted sliced almonds for garnish

In a saute pan, combine the chicken stock, white wine vinegar, peppercorns, parsley and 1/4 whole onion. Bring to a simmer, reduce heat until there is no movement in the pan. Now add the chicken breasts. Cover with parchment paper and allow to poach for 10 to 15 minutes or until chicken breasts are cooked through. Do not allow the poaching liquid to return to a simmer or a boil. When chicken breasts are cooked, remove pan from heat and allow the breasts to cool in the poaching liquid.

Remove the cooled breasts and cut into chunks. In a food processor process green onions until finely chopped. Add the chicken and apple and process until chopped, using pulse. Now add the butter, cream cheese, lemon juice, Dijon mustard rice wine vinegar, curry powder and Tabasco and salt. Process until mixture is smooth. Transfer to a serving container, garnish with parsley and toasted almonds. Serve with crustini.