Mark Randall / Sun Sentinel
Pam McNaull's tip: Here are other flavor combinations to try using in this basic recipe: Butter pecan ice cream, butterscotch pudding and Heath Bars; chocolate ice cream, chocolate pudding and chocolate bars; or Oreo ice cream, Oreo cookie crumbs for the crust and mini chocolate chips instead of candy bars. She created this dish while living in Houston, Texas, so she recommends Blue Bell ice cream, of course. Graham Cracker Crust: • 2 cups graham cracker crumbs • 1 / 4 cup butter, melted Ice Cream Filling: • 1 / 2 gallon ice cream (Blue Bell recommended) • 2 (3.4-ounce) packages instant pudding mix • 2 cups milk • 2 full-size candy bars, crushed • 1 (12-ounce) container nondairy whipped topping To make crust: Preheat oven to 350 degrees. Combine the graham cracker crumbs and butter. Place in a 9-by-13-inch baking pan and pat to cover the bottom and up about 1 / 2 inch of the sides. Bake 10 minutes and then let cool completely. To make filling: Take ice cream out of freezer. Combine the pudding mix with the milk in a large bowl, whisking until smooth; mixture will be thick. Add one crushed candy bar. When the ice cream is soft, fold it into the pudding mixture, a portion at a time, making sure the mixture is smooth after each addition. Fold in half the nondairy topping. Place in prepared pan and spread to cover and smooth the top. Place in freezer about 15 minutes until set. Cover with remaining nondairy topping. Sprinkle with remaining crushed candy bar. Freeze until solid. Remove from freezer about 10 minutes before serving. Makes 12 to 15 servings. Per serving: 380 calories, 43 percent calories from fat, 18 grams total fat, 12 grams saturated fat, 44 milligrams cholesterol, 47 grams carbohydrates, .9 gram total fiber, 37 grams total sugars, 46 grams net carbs, 4 grams protein, 340 milligrams sodium.
Robert Duyos / Sun Sentinel
This sweet, mild but deliciously dense white fish is indeed a treat to be enjoyed on special occasions. • 1 whole Dover sole, skin and roe removed* (ours weighed about 1 1 / 3 pounds) • 1 tablespoon extra-virgin olive oil • 3 / 4 cup white wine** • 2 tablespoons salted butter, cut into small pieces • Juice of 1 lemon (about 2 tablespoons) • Salt and fresh-ground black pepper, to taste Preheat the oven to 400 degrees. Rinse the fish under cold water and pat dry with paper towels. Brush both sides of the fish liberally with olive oil and lay it flat, with the eyes of the fish up, in a shallow roasting pan just large enough to hold the fish without crowding. Drizzle with the white wine and dot all over with the butter pieces. Bake in the center of the oven 10 to 12 minutes or until just cooked through. Turn the oven to broil. Move the fish so the broiler unit is about 4 inches from the surface of the fish and broil the fish 1 to 2 minutes or until the surface takes on color. Remove the fish to a cutting board. Strain the pan juices into a nonreactive small saucepan, stir in the lemon juice and keep warm over low heat while you fillet the fish. Fillet the fish by slicing the body along the backbone (this will be along the midline of the body) from the head to the tail starting just below the head. To remove the fillet, slide the knife closely down the bones from the backbone to the side. Lift away the first fillet and repeat on the other side of the backbone (there are two fillets on each side of the fish, one on each side of the backbone). Place both fillets on a warm plate. Turn the fish over and repeat the process to remove the two fillets on the opposite side of the body. Discard all the bones. To serve, season the fish with salt and pepper and drizzle with lemon sauce. Makes 2 servings. Per serving: 398 calories, 48 percent calories from fat, 22 grams total fat, 9 grams saturated fat, 164 milligrams cholesterol, 1 gram carbohydrates, .1 gram total fiber, .4 gram total sugars, 1 gram net carbs, 47 grams protein, 287 milligrams sodium. *Have your fishmonger skin the fish and remove the roe. You can saute the roe in butter, if you wish, and serve it with a bit of lemon and chopped parsley. **We used a pinot grigio because of its affinity for fish.
Carl Seibert / Sun Sentinel
Water6 (1 1/2-pound) Maine lobsters6 tablespoons butter2 tablespoons flour1 1/4 cups milkDash fresh-grated nutmegSalt and fresh-ground black pepper, to taste1/2 teaspoon Better Than Bouillon Lobster Base*1/2 cup boiling water2 shallots, minced1/2 cup clam juice1/2 cup dry white wine1/4 cup heavy cream1/2 teaspoon Dijon mustard1/2 teaspoon dry English mustard1 teaspoon fresh tarragon leaves, choppedCayenne pepper, to taste1 teaspoon cognac, optionalBring a large pot of water to a boil over high heat. Rinse the lobsters under cold running water and plunge them into the boiling water 45 seconds. Remove the pot from the heat and allow the lobsters to cool in the cooking water 30 minutes. This may have to be done in a number of pots. Remove the lobsters, drain them and cut them through the top of the shell lengthwise and open outward. Remove the claws at their joints and remove their meat; cut larger pieces into chunks and set aside. Remove meat from tail and cut into chunks; set aside. From the body of the lobster, remove the gritty and dirty white membrane. If there is green tomalley or red roe, set it aside. Rinse out the shell. Return the meat to the shells. In a saucepan, melt 3 tablespoons butter over medium heat. Add the flour and stir to make a paste. Meanwhile, bring the milk to a boil. Add the hot milk to the flour mixture and whisk until mixture boils. Reduce heat and simmer 10 minutes stirring regularly. Add the nutmeg, salt and pepper. Dissolve the lobster base in the boiling water. In a nonreactive large saucepan, combine the shallots, dissolved lobster base, clam juice and white wine and cook over high heat until reduced by two thirds. Add the milk mixture, stir to combine and simmer 20 minutes, stirring occasionally. Add the cream and mustards and simmer 5 minutes. Remove from heat and add 3 tablespoons butter, chopped tarragon, cayenne and cognac, if using. Stir in the reserved tomalley and roe, if any. Spoon 1/4 cup sauce over each of the stuffed lobsters. Place on a broiler pan under a preheated broiler until golden. This should take mere minutes or the lobster meat will toughen. Makes 6 servings. Per serving: 351 calories, 46 percent calories from fat, 38 grams protein, 8 grams carbohydrates, .11 gram total fiber, 18 grams total fat, 177 milligrams cholesterol, 965 milligrams sodium. *Better Than Bouillon Lobster Base is available in the soup aisle of supermarkets.
Scott Fisher / Sun Sentinel
Serve with sandwiches or cheese and crackers for a complete meal. • 1 (14-ounce) can diced tomatoes • 1 / 2 red onion, diced • 1 (14-ounce) can spinach, drained and chopped • 1 garlic clove, minced • 1 jalapeno pepper, seeded and minced • 1 tablespoon red wine vinegar • 2 cups tomato juice co*cktail • 1 teaspoon Worcestershire sauce • 1 / 4 cup chopped fresh basil leaves or 1 tablespoon dried basil • Salt and fresh-ground black pepper, to taste • Ice, optional • 1 cup croutons, optional Using a nonreactive medium bowl, combine all ingredients except croutons. To serve, pour over ice in glasses, garnish with croutons and serve immediately. Or, if cooler space allows, cover and chill 2 hours or overnight for flavors to blend. Serve in bowls garnished with croutons. Makes 4 servings. Per serving (with croutons): 110 calories, Per serving (without croutons): 79 calories,
Bill Hogan / Chicago Tribune
Prep: 20 minutesCook: 10 minutesServings: 6Ingredients:1 teaspoon chipotle chili puree, or more to taste, see below1 stick unsalted butter, at room temperature1/2 teaspoon salt6 ears white or yellow corn, husks left on1. Combine the chili puree, butter and salt in a small bowl; beat together until blended. Taste for seasoning; add more puree, if you like.2. Pull back the husks on the corn, being careful not to break them off. Remove all the silk. Soak the corn in a large bowl or sink full of cold water, 30-60 minutes.3. Drain; pat the corn dry. Rub with chili butter, about 1 teaspoon per ear. Replace husks.4. Prepare a grill for medium heat. Grill the corn, turning to cook evenly, 10-15 minutes, depending on their size. Remove from the grill; using a potholder glove, remove the husks. Serve with the remaining butter.Nutrition information:Per serving: 113 calories, 5 g fat, 3 g saturated fat, 10 mg cholesterol, 17 g carbohydrates, 3 g protein, 16 mg sodium, 2 g fiber.Chipotle chili puree:Puree 1 can (7 ounces) chipotle en adobo in a food processor. Place in an airtight container, preferably glass, as the sauce tends to stain plastic; refrigerate up to 1 month. Keep on hand to add to dressings, sauces or anything you want to give an undertone of smoky heat. Makes: about 1/4 cupGrilled husked cornPrepare the grill for medium-high heat. Brush 6 ears husked corn with olive oil; sprinkle with salt and pepper. Grill the ears until charred in spots, turning occasionally to cook evenly, 8-10 minutes. Transfer to a platter; serve with lime halves to squirt over the corn.Corn grilled without husks tends to be sweeter since the kernels are grilled directly on the heat and become caramelized. Remember that husked corn cooks much faster than corn in the husk. Olive oil and a splash of fresh squeezed lime juice impart a complementary flavor. Each of these methods is delicious in its own way. Try both and see which you prefer.
Elyse Butler / Sun Sentinel
APPETIZER Chicken Liver PateAn easy and delicious rich pate thanks to the Cuisinart Food Processor. • 2 pounds raw chicken livers, trimmed • 2 medium onions, cut into quarters • 1 teaspoon paprika • 1 teaspoon curry powder (optional but good) • Salt and fresh-ground black pepper, to taste • 1 cup butter, at room temperature, cut into tablespoon-size pieces • 1/4 cup Cognac In a saucepan, combine the livers, onions, paprika, curry powder, if using, salt and pepper. Bring to a simmer over medium heat. Reduce the heat to low, cover, and cook at a slow simmer about 10 minutes. Let cool 15 to 20 minutes. In a food processor fitted with the metal blade, process the mixture until pureed. With the motor running, add the butter and the Cognac through the feed tube and process just until well incorporated. Pack the pate into a 2 1/2- to 3-cup crock and refrigerate several hours or overnight. Makes about 16 servings. Per serving: 185 calories, 67 percent calories from fat, 14 grams total fat, 8 grams saturated fat, 226 milligrams cholesterol, 3 grams carbohydrates, .5 gram total fiber, 3 grams total sugars, 3 grams net carbs, 10 grams protein, 41 milligrams sodium.
Sun Sentinel
The Entree recipe 3 sprigs fresh rosemary 2 (6-ounce) boneless, skinless chicken breasts all fat trimmed Kosher salt and fresh-ground black pepper, to taste 3 tablespoons olive oil 1 tomato, chopped into ½-inch pieces ½ teaspoon dried oregano 1 ½ teaspoon chopped fresh basil 3 tablespoons shaved parmesan* Remove the spines from the central twig of 1 sprig fresh rosemary. Place the chicken breasts between two pieces of plastic wrap and pound with a heavy object such as a meat mallet or rolling pin until about 1/8 inch thick. Sprinkle with salt and pepper. Sprinkle rosemary spines over one side of each breast. In a large skillet over high heat, heat 1 tablespoon oil. Add the chicken breasts and cook about 3 minutes a side until golden. Meanwhile, combine the tomatoes, 1 tablespoon olive oil, oregano and basil. Toss to combine. Place the chicken breast, rosemary-studded side up, on a plate. Top with tomato mixture. Garnish with shaved parmesan and a whole rosemary sprig. Makes 2 servings. Per serving: 482 calories, 54 percent calories from fat, 29 grams total fat, 6 grams saturated fat, 128 milligrams cholesterol, 3 grams carbohydrates, .56 gram total fiber, 2 grams total sugars, 2 grams net carbs, 49 grams protein, 303 milligrams sodium. *You can purchase shaved parmesan or use a vegetable peeler to shave it off a wedge of Parmigiano-Reggiano. Adapted from Angelo Elia, chef/owner Casa d' Angelo, 171 E. Palmetto Park Road, Boca Raton, 561-996-1234, and 1201 N. Federal Hwy., Fort Lauderdale, 954-564-1234.
Michael Francis McElroy / Sun Sentinel
A delicious combination of sweet and spicy flavors and a variety of textures contribute to this special dish. Make the Salmon Rub, Vinaigrette Dressing and Fried Onion Flour (recipes given) several hours ahead • 4 teaspoons Salmon Rub (recipe given) • 4 (6-ounce) boneless, skinless salmon fillets each just under 1 inch thick • Vegetable oil (we used canola), for brushing the pan and for deep frying • 1 (4 1 / 2 -ounce) sweet onion, ends trimmed and onion cut into 1 / 8-inch-thick slices • 1 / 3 to 1 / 2 cup Fried Onion Flour (recipe given) • 8 cups loose-packed mixed field greens (we used bagged Dole Field Greens) • 2 / 3 cup Vinaigrette Dressing (recipe given) • 1 1 / 3 cups chopped fresh tomatoes Use about 1 / 2 teaspoon rub to coat each side of each salmon fillet, rubbing it in well. Lightly brush a large, heavy grill pan with vegetable oil. Heat pan over medium-high heat about 2 minutes or until heat rises strongly from it. Place the prepared salmon crosswise on the ridges in the pan and let it cook 2 to 3 minutes or until nicely browned and "grill marked." Turn the fish over and cook another 1 1 / 2 to 2 minutes or until just cooked through. Watch carefully as the sugar in the rub can burn quickly. (You may want to reduce the heat to medium when you turn the fish.) Remove fish to a warm platter, cover loosely with aluminum foil to keep it warm while you assemble the rest of the dish. To fry the onions, in a large saucepan, heat about 2 inches vegetable oil to 360 degrees. Separate the sliced onions into rings and toss them in a bowl with enough Fried Onion Flour to coat (we used about 1 / 3 cup flour mixture). Shake off the excess flour from the onion rings before dropping them by the handful into the hot oil. Do not crowd, this may have to be done in batches. Fry 1 1 / 2 to 2 minutes or until crisp and brown. Drain well on paper towels. Repeat until all have been fried. To serve, toss the greens in a large bowl with the Vinaigrette Dressing. Divide the greens among 4 plates. Place a salmon fillet on top of each. Garnish each with 1 / 3 cup chopped tomatoes and a portion of the fried onions rings. Makes 4 servings. Per serving: 650 calories, 62 percent calories from fat, 45 grams total fat, 6 grams saturated fat, 108 milligrams cholesterol, 19 grams carbohydrates, 4 grams total fiber, 9 grams total sugars, 16 grams net carbs, 42 grams protein, 825 milligrams sodium.
Carey Wagner / Sun Sentinel
SOUP/APPETIZER Sette Bello Cream of Broccoli Soup This is a wonderfully light but rich tasting soup. We guarantee even those who are not broccoli fans will enjoy the flavor and texture. Try garnishing each serving with a drizzle of extra-virgin olive oil and a sprinkling of parmesan cheese. • 1 / 2 pound (2 sticks) unsalted butter, divided • 1 small onion, cut into small pieces • 5 medium garlic cloves, quartered • 8 cups firm-packed small-cut fresh broccoli florets • 1 large bay leaf • 2 quarts hot water (8 cups) • 5 teaspoons Better Than Bouillon Chicken Base • 1 cup whole milk • 1 / 2 cup heavy cream • 3 tablespoons all- purpose flour • Salt and fresh-ground black pepper, to taste Set aside 3 tablespoons butter. Place the rest of the butter in a large saucepan (ours was 5 1 / 2 quarts) over medium heat. Saute the onions and garlic 5 to 7 minutes until soft, being careful not to let them brown. Add the broccoli and bay leaf; toss well to coat with butter. Stir in the water and chicken base, stirring to dissolve the base. Then stir in the milk. Bring the mixture to a boil, reduce the heat and simmer, partially covered, about 15 minutes or until the broccoli is very soft. Add the cream, bring to a simmer and cook 5 minutes. Remove from the heat and let cool 15 or 20 minutes, stirring occasionally. With a large slotted ladle, move the solids to the work bowl of a food processor fitted with the metal blade or a good blender and process or blend until pureed. (You may have to do this in batches.) Transfer the pureed mixture to a bowl until all has been processed or blended. Stir the pureed mixture back into the liquid remaining in the saucepan. Place over medium heat and return to a slow simmer, stirring. Meanwhile, make a roux by melting the reserved 3 tablespoons butter in a small saucepan over medium heat. Stir in the flour. Let the mixture bubble about 3 minutes to eliminate the raw taste of the flour. Slowly stir this roux into the simmering soup and cook the soup, partially covered, about 10 minutes until thickened, stirring occasionally. Makes about 11 cups. Per (1-cup) serving: 228 calories, 84 percent calories from fat, 21 grams total fat, 13 grams saturated fat, 62 milligrams cholesterol, 7 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 5 grams net carbs, 3 grams protein, 454 milligrams sodium.
Scott Keeler / St. Petersburg Times
Depending on you serve it, these nachos can be served at a party, as a first course at a sit-down dinner or as a ladies' lunch salad. How you serve it will determine how you fry the wonton skins, used in place of tortilla chips. It was adapted from a recipe from FoodNetwork.com20 wonton wrappers, thawed if frozen4 cups canola oil, for fryingSalt, to taste1 1/4-pound lobster tails, meat removed from shells; discard shells and dice meat2 tablespoons butterCayenne pepper, optionalAsian guacamole2 large or 3 medium California (Haas) avocados, peeled, pitted and cut into 1/2-inch cubes1 medium tomato, seeded and chopped1 small red onion, minced2 large scallions, thinly sliced1/4 to 1/2 cup fresh lime juiceKosher salt and white pepper, to taste1 1/2 tablespoons fine-chopped cilantro1 tablespoon peeled and grated ginger rootSpicy sour cream:1/2 cup sour cream1 to 2 tablespoons hot sauce1 teaspoon grated ginger root1To make nachos: Separate wonton wrappers and cut diagonally in half. In a 4-quart heavy saucepan, heat oil over medium-high heat until a deep-fat thermometer registers 375 degrees. Fry wontons, 2 at a time, turning constantly with a slotted spoon every 5 seconds to ensure even browning. With slotted spoon, transfer wontons to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.2To cook lobster, saute diced meat in melted butter in a skillet over medium heat until it's opaque. Sprinkle lightly with cayenne pepper. Set aside to cool completely.3To make guacamole: In a nonreactive bowl, gently stir together avocados, tomatoes, onions, scallions, 1/4 cup lime juice, salt and pepper, as needed. Add cilantro and ginger root. Taste and adjust seasonings, adding more lime juice or salt.4To make cream: In a nonreactive bowl, stir together all ingredients. Refrigerate 5 minutes.5Top guacamole with lobster and cream mixture and serve with fried wontons.Makes 4 servings.Nutrition information per serving:673 calories, 54% calories from fat, 42 g fat, 10 g saturated fat, 153 mg cholesterol, 40 g carbohydrates, 42 g protein, 546 mg sodium, 5 g fiber
Michael Francis McElroy / Sun Sentinel
Cake Batter: • 1 (18.25-ounce) box butter recipe yellow cake mix • 1 / 2 to 1 cup light rum Coconut Icing: • 1 (8-ounce) bag sweetened coconut flakes, divided • 1 (16-ounce) tub frozen nondairy whipped topping, thawed • 1 (3-ounce) box instant vanilla pudding mix • 1 / 2 to 1 cup light-colored rum • 1 (20-ounce) can crushed pineapple with juices To make cake: Prepare cake mix according to package directions with the addition of the rum. Bake in two (9-inch) round cake pans according to package directions. Let cool and remove from pans. When completely cool, slice both layers horizontally in half to create four layers. To make icing: Take 2 tablespoons coconut and place in a dry skillet over medium heat. Let toast, stirring often, until golden. Remove from heat and let cool; set aside. Place whipped topping in a bowl. Add dry pudding mix, 1 / 2 to 1 cup rum to taste and pineapple with its juice. Stir to combine. Then add the remaining coconut flakes, a little at a time, stirring, until all is incorporated. Refrigerate until thick. Spread icing between layers, stacking the layers, and then use it to cover top and side of cake. Garnish with toasted coconut. Makes 14 servings. Per serving: 373 calories, 34 percent calories from fat, 14 grams total fat, 10 grams saturated fat, .7 milligram cholesterol, 57 grams carbohydrates, 2 grams total fiber, 37 grams total sugars, 54 grams net carbs, 2 grams protein, 377 milligrams sodium.
Mark Randall / Sun Sentinel
Even people who do not like fish enjoy this dish. Although it's quick to make it tastes like it takes a lot of preparation. Test kitchen tip: Feel free to use any thin light fish fillet. We enjoyed this with yellow tail snapper. • 1 / 2 cup mayonnaise • 1 / 2 cup parmesan cheese • 4 (8-ounce) tilapia fillets • Salt and fresh-ground black pepper, to taste • 2 tablespoons fine-chopped fresh dill, cilantro or parsley Spray a baking pan with no-stick cooking spray. Preheat the oven to 350 degrees. Combine the mayonnaise and cheese. Season the fish fillets with salt and pepper and place in prepared pan. Bake 5 minutes. Turn the fish over and cover with a portion of the mayonnaise mixture. Bake another 3 minutes. Then turn the broiler on and cook the fish until the topping is golden brown. Watch the fish carefully so it doesn't burn. Remove from oven, cover and let sit 5 minutes before serving. Sprinkle with chopped herbs. Makes 4 servings. Per serving: 478 calories, 56 percent calories from fat, 30 grams total fat, 6 grams saturated fat, 133 milligrams cholesterol, .1 gram carbohydrates, .1 gram total fiber, no sugars, .1 gram net carbs, 52 grams protein, 519 milligrams sodium.
Mike Stocker / Sun Sentinel
•1/4 cup mayonnaise •1/4 teaspoon saffron threads, crumbled •2 teaspoons lemon juice •Salt, to taste •12 ounces cooked Maine lobster meat, chopped* •2 sesame brioche buns, split and toasted •4 thin slices tomato (2 red and 2 yellow preferred) •6 slices crisp-cooked apple-wood smoked bacon •2 large romaine heart leaves In a small mixing bowl, combine mayonnaise, saffron, lemon juice and salt. Let stand 15 minutes. Add lobster meat and toss until meat is well coated. Place half the salad on the bottom of each bun. Top each with a red and yellow tomato slice, 3 strips bacon and a lettuce leaf. Cap with the top of the bun. Makes 2 sandwiches. Per sandwich: 696 calories, 45 percent calories from fat, 35 grams total fat, 7 grams saturated fat, 155 milligrams cholesterol, 43 grams carbohydrates, 1 gram total fiber, 5 grams total sugars, 42 grams net carbs, 48 grams protein, 1475 milligrams sodium. *To cook the lobster, chef Maria Manso suggests bringing a couple of inches of salted water with lemon to a boil. Reduce heat to simmer and add the lobster. Cover and simmer 5 minutes until meat is cooked through and shell is bright red. Drain and chill lobster. When cold, remove lobster meat from tail and claws. Substitute cooked, peeled deveined shrimp if you prefer.
Mark Randall / Sun Sentinel
Pam McNaull's tip: Feel free to make this your own by adding shredded carrots, chopped celery, zucchini or other vegetables to the mix. Chicken Casserole: • 1 cooked chicken or equivalent chicken pieces* • 1 (8-ounce) box spaghetti • 2 tablespoons butter • 1 medium onion, chopped • 1 green bell pepper, cored, seeded and chopped • 1 carrot, chopped or shredded • 1 (4.5-ounce) jar sliced mushrooms, drained • 1 (10 3 / 4-ounce) can condensed cream of chicken soup • 1 (14 1 / 2-ounce) can 50 percent less sodium fat-free chicken broth • 1 (8-ounce) box pasteurized prepared cheese product (Velveeta recommended), or more if preferred Crumb Topping: • 1 / 2 cup cream • 1 / 2 cup dry breadcrumbs • 1 / 4 cup shredded parmesan cheese To make casserole: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish. Remove chicken from bone; discard skin and bones. Cut meat into 1-inch pieces. Set aside. Cook spaghetti according to package directions breaking the strands in thirds as you put them into the boiling water; when they are al dente, drain. Over medium heat, melt butter in a large saucepan. Add onions, green peppers, carrots and mushrooms and saute about 5 minutes until vegetables are soft. Add cream soup, broth and cheese product. Cook and stir until cheese melts. Add spaghetti and chicken; toss to combine. Place spaghetti mixture in prepared pan. To make topping: Drizzle cream over casserole. Sprinkle with breadcrumbs and parmesan cheese. Bake 30 until top is browned. You can serve by cutting into squares or with a pasta fork as you would spaghetti from a pot. Makes 12 to 15 servings. Per serving: 315 calories, 39 percent calories from fat, 14 grams total fat, 7 grams saturated fat, 81 milligrams cholesterol, 20 grams carbohydrates, 1 gram total fiber, 3 grams total sugars, 19 grams net carbs, 26 grams protein, 527 milligrams sodium. *We cooked chicken by placing pieces in a large Dutch oven, covering the pieces with water and simmering 30 minutes until cooked through. We drained the chicken and set it aside until cool enough to skin, bone and cut into pieces. You can use all white, all dark or a mix of pieces, if you wish. Or you can use a whole chicken. If you wish, you can substitute a rotisserie chicken that you skin, bone and cut into pieces.
Bill Hogan / Chicago Tribune
Note: Adapted from Hugh Acheson's book, "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" (Clarkson Potter, $35). The original recipe calls for four poussin (young chickens) weighing about 1 pound each. We used chicken legs and thighs with excellent results.Prep: 10 minutesCook: 40 minutesServings: 6Ingredients:1/4 cup plus 2 tablespoons olive oil1/4 cup soy sauce2 tablespoons each: Dijon mustard, fresh lemon juice2 teaspoons grated lemon zest1/2 teaspoon red pepper flakes1/4 cup each, minced: fresh mint, fresh flat-leaf parsley1/2 teaspoon kosher salt3 1/2 to 4 pounds chicken thighs and legs (about 6 medium pieces)1. Prepare charcoal or gas grill that will give you medium to medium-high heat for 15 to 20 minutes cooking time. If you use charcoal, be sure coals are very gray and cooked down to help prevent flare-ups during cooking.2. Mix oil, soy sauce, mustard, lemon juice, zest, pepper flakes, mint and parsley in a small bowl. Very lightly salt chicken thighs and legs. Place chicken, skin side down, on grill. Cook, about 8 minutes. Turn pieces skin side up; continue grilling. Divide herb sauce in half, placing portions in separate bowls. Baste tops of chicken with half the herb sauce; reserve remainder for serving. (Don't cross contaminate the bowls of sauce.) Continue grilling until internal temperature registers 165 degrees. Transfer cooked birds to a serving platter; drizzle with reserved herb sauce.Nutrition information:Per serving: 490 calories, 37 g fat, 8 g saturated fat, 209 mg cholesterol, 3 g carbohydrates, 36 g protein, 1,293 mg sodium, 0 g fiber.
Sun Sentinel
The recipe Pasta with Tomatoes and Basil ¼ cup extra-virgin olive oil 1 large clove garlic, peeled and crushed 2 (14-ounce) cans Italian tomatoes* 3 large basil leaves plus 1 tablespoon chopped basil, for garnish Kosher salt and fresh-ground black pepper, to taste 1 pound pasta of your choice, cooked according to package directions and drained 2 tablespoons grated parmesan In a nonreactive skillet over medium-high heat, heat the oil. Add the garlic and cook until just turning brown. Add the tomatoes, whole basil leaves, salt and pepper and cook about 5 minutes, stirring periodically with a wooden spoon, until thickened into a sauce. Crush the tomatoes with the back of the spoon and cook until sauce is thick again. Add pasta to pan and use tongs to toss together. Serve topped with chopped basil and parmesan. Makes 4 to 6 servings. Per serving: 408 calories, 26 percent calories from fat, 12 grams total fat, 2 grams saturated fat, 2 milligrams cholesterol, 63 grams carbohydrates, 3 grams total fiber, 4 grams total sugars, 59 grams net carbs, 13 grams protein, 404 milligrams sodium. *Chef Angelo Elia uses canned cherry tomatoes (Pomodorini di Collina) by Poma Rosa You can use canned diced tomatoes or plum tomatoes that you squeeze through your fingers to break up before adding to the pan. Adapted from Angelo Elia, chef/owner Casa d' Angelo, 171 E. Palmetto Park Road, Boca Raton, 561-996-1234, and 1201 N. Federal Hwy., Fort Lauderdale, 954-564-1234.
Bill Hogan/Chicago Tribune
Prep: 15 minutesMarinate: 10 minutesCook: 8 minutesServings: 4Note: This recipe is adapted from "Simply Grilling" by Jennifer Chandler. It calls for cedar grilling papers (available at Amazon, among other sources), which must be soaked in liquid for at least 10 minutes before using. Aluminum foil can be subbed but won't impart the smoky flavor of cedar.Ingredients:1/4 cup orange juice3 tablespoons fresh lime juice2 tablespoons olive oil4 mahi-mahi fillets, 4 to 6 ounces each, cut in 1-inch-thick slices4 cedar papers1/2 teaspoon saltFreshly ground pepper2 mangoes, pitted, peeled, thinly sliced1/4 cup each, thinly sliced: red bell peppers, red onions1 jalapeno, thinly sliced1. Whisk juices and oil in a bowl until combined. Place fish in a single layer in a shallow dish . Pour the marinade over the fish. Marinate, 10 minutes.2. Place the cedar papers on a work surface. Remove the fish from the marinade; shake off the excess, discarding marinade. Divide the fish among the cedar papers, placing them parallel to the grain. Season with salt and pepper to taste. Top with mangoes, peppers, onions and jalapeno. Fold the edges of each paper over the fish; tie with cotton string.3. Lightly brush grill grates with oil. Place the packets directly on the grill over medium-high heat. Close the lid; cook, turning once, until medium, 4-5 minutes per side. To serve, place packets on plates, allowing guests to unwrap.Nutrition information:Per serving: 205 calories, 2 g fat, 0 g saturated fat, 107 mg cholesterol, 19 g carbohydrates, 28 g protein, 426 mg sodium, 2 g fiber.
Mark Randall / Sun Sentinel
Capon broth with tortellini (Tortellini in brodo di cappone) Due to a high fat content, capons are tender, and make rich, flavorful broths. You may need to special order one from a butcher shop. The capon broth can be made ahead. Cool completely, uncovered, store refrigerated in an airtight container 1 week or frozen up to 2 months.1 (8- to 10-pound) fresh capon, cut into 6 pieces2 carrots, cut into 3 pieces each2 celery stalks, cut into 3 pieces each1 large white onion, peeled and quartered3 1/2 quarts cold waterFine sea salt, to taste1 pound meat filled tortellini, cooked according to directionsFreshly grated Parmigiano Reggiano cheese, for sprinklingFresh chopped Italian parsley, for garnish1 Using a large stockpot over high heat, combine capon, carrots, celery, onion, water and a generous pinch of salt. Bring to a boil and skim foam and fat from surface. Reduce to a gentle simmer and cook for 2 hours.2 Pour broth through a large fine-mesh sieve set over a large bowl, pressing out any liquid, discard solids. Skim and discard fat. Season with salt, to taste.3 Divide tortellini between 8 bowls. Add 2 cups broth to each bowl. Garnish with Parmigiano-Reggiano cheese and parsley.Makes 8 servingsNutrition information per serving: 155 calories, 21% calories from fat, 4 g fat, 2 g saturated fat, 27 mg cholesterol, 19 g carbohydrates, 12 g protein, 462 mg sodium, 1 g fiber
Sarah Dussault / Sun Sentinel
• 3 / 4 cups uncooked penne pasta • Salt, to taste • Water • 2 tablespoons extra-virgin olive oil • 1 / 2 medium red onion, roughly chopped • 2 medium boneless, skinless chicken breasts, cut into 1 1 / 2 inch pieces • 6 pitted kalamata olives • 6 pitted green olives • 1 tablespoon capers • 1 tablespoon chopped jarred roasted red peppers • 1 small plum tomato, chopped • 1 clove garlic, chopped • 1 / 2 cup balsamic vinegar • 1 tablespoon fine-chopped cilantro Cook the penne in a large pot of boiling salted water 5 to 8 minutes until al dente. Drain and run under cold water. Set aside. In a large skillet over medium-high heat, heat the oil. Add the onions and cook until they begin to sizzle. Then add the chicken and cook, stirring constantly, until it turns white on all sides, but is not yet cooked all the way through. Add the olives, capers, peppers, tomatoes and garlic; saute 3 minutes. Add the balsamic vinegar and cook until the vinegar reduces into a thick glaze and the chicken is cooked through. Add the pasta, toss and cook until heated through. Sprinkle with cilantro and serve. Makes 4 servings. Per serving: 376 calories, 33 percent calories from fat, 14 grams total fat, 2 grams saturated fat, 94 milligrams cholesterol, 23 grams carbohydrates, 2 grams total fiber, 6 grams total sugars, 21 grams net carbs, 38 grams protein, 396 milligrams sodium.
Michael Laughlin / Sun Sentinel
Serve with basmati rice. Feel free to use a larger piece of brisket (cooking time is the same). The photo on Page 1 is of the sauce without optional puree. Baked Brisket: • 1 (2.5-pound) first-cut brisket • 1 / 2 (2-ounce) box Onion Recipe Soup & Dip Mix (1 envelope) • 2 parsnips, peeled and sliced • 2 carrots, peeled and sliced • 2 celery ribs, peeled and sliced Sweet-and-Tangy Sauce: • 2 tablespoons vegetable oil • 1 large red onion, diced • 3 cloves garlic, minced • 1 cup golden raisins • 1 / 4 cup sugar • 1 tablespoon balsamic vinegar • 1 / 2 cup sweet chili sauce* • 1 / 2 cup dry white wine • 1 cup water To make brisket: Preheat oven to 350 degrees. Rub brisket with soup mix, place on a 2-foot piece heavy-duty aluminum foil. Place vegetables atop meat. Fold foil around meat and vegetables and fold foil at seams to seal well into a tight package. Place on a rimmed baking sheet and bake 3 hours. Remove from oven and let cool to room temperature. Refrigerate overnight. Next day, open the package and skim off any fat. Cut meat across the grain into 1 / 4-inch-thick slices and place in a nonreactive baking pan. To make sauce: Preheat oven to 325 degrees. (Optional for a thicker sauce, remove the vegetables and any juices from the foil the meat was cooked in and place in a food processor fitted with the metal blade. Process into a paste; set aside.) In a skillet over medium heat, heat the oil. Add the onions and garlic and cook about 5 minutes until golden. Add the optional pureed vegetables, if using for a thicker sauce, as well as the raisins, sugar, vinegar, chili sauce, wine and water; bring to a boil. Cover the sliced meat with the sauce, cover the pan with foil and bake 30 minutes until heated through. Makes 4 to 6 servings. Per serving (with pureed vegetables in sauce): 540 calories, 28 percent calories from fat, 17 grams total fat, 5 grams saturated fat, 61 milligrams cholesterol, 42 grams carbohydrates, 3 grams total fiber, 34 grams total sugars, 39 grams net carbs, 52 grams protein, 854 milligrams sodium. *Available in the Asian area of supermarkets or at Asian markets.
Bob Fila / Chicago Tribune
Prep: 25 minutesCook: 10 minutesServings: 4Ingredients:2 top blade steaks (about 1 1/2 pounds), 1 to 1 1/4 inches thick1/4 to 1/2 teaspoon kosher salt2 thick slices, artisan bread, crusts removed, torn into ragged 1 1/2-inch pieces2 tablespoons extra-virgin olive oil1 teaspoon sherry or red wine vinegar5 ounces baby arugula (about 6 cups)1 cup lightly packed fresh herb leaves, such as basil, parsley, dill, chives, chervil, tarragon, mint or a combinationFinishing salt, such as coarse sea saltFreshly ground pepper1. Pat the steaks dry with a paper towel; season liberally with the kosher salt. Toss the bread with 1 tablespoon olive oil.2. Heat a charcoal or gas grill for high heat (425 to 475 degrees), scrape the grate clean, oil it lightly. Cook the steaks on the hottest part of the grill until seared, 3 to 3 1/2 minutes. Flip; sear the second side, 3 to 3 1/2 minutes for medium rare. (To cook the steaks medium or beyond, slide them over to the coolest part of the grill and close the cover; cook, 1 to 4 minutes.)3. Meanwhile, grill the bread croutons, turning them 2 to 3 times, until they are tinged with brown.4. Transfer the steaks to a cutting board. While they rest, make the salad dressing by whisking the vinegar with the remaining 1 tablespoon olive oil in a small bowl. Put the arugula and herbs in a salad bowl; toss with the dressing. Slice the steak against the grain into 1/2-inch-thick slices; put 4 to 5 slices on each plate. Pile a portion of the salad on top of each serving; balance a few croutons on top. Drizzle any meat juices from the cutting board over it all; sprinkle to taste with the finishing salt and pepper.Nutrition information:Per serving: 503 calories, 30 g fat, 10 g saturated fat, 141 mg cholesterol, 12 g carbohydrates, 45 g protein, 366 mg sodium, 1 g fiber.This recipe comes from "Pure Beef: An Essential Guide to Artisan Meat With Recipes for Every Cut" (Running Press, $27), by Lynne Curry, who writes: "When I crave a steak and a salad, this is what I envision: a small but exquisite piece of grilled beef with a heap of peppery greens and grilled croutons all drizzled with dressing and meat juices."
Michael Francis McElroy / Sun Sentinel
This makes a deliciously satisfying main dish with just a salad and the ubiquitous crusty Italian bread. The recipe from the restaurant calls for "marinara sauce," but Il Mulino did not include a recipe for it. Use your favorite sauce recipe or brand. • 2 (1 1 / 2-pound) fresh, firm eggplants (about 4 inches in diameter at their widest parts) • Salt, to taste • 1 / 3 cup all-purpose flour • 3 large eggs • 2 tablespoons water • 2 cups breadcrumbs • 3 / 4 teaspoon dried oregano • 3 / 4 teaspoon garlic powder • 1 cup plus 1 1 / 2 tablespoons fresh-grated parmesan cheese • Fresh-ground black pepper, to taste • Vegetable oil, for frying • 4 cups marinara sauce • 12 ounces thin-sliced mozzarella cheese Trim the ends and peel both eggplants. Cut crosswise into 1 / 2-inch-thick slices (you want 8 good slices from each). Lightly salt the eggplant and let drain in a large colander set in the sink 30 minutes. Pat each piece dry. Place the flour in a large flat bowl. Place the egg and water in another large, flat bowl and lightly whisk to combine. Mix the breadcrumbs with the oregano, garlic powder, 1 1 / 2 tablespoons parmesan cheese, salt and pepper in another bowl. Lightly coat each piece of eggplant with flour. Then dip into the egg mixture to coat both sides letting excess drip off. Then coat both sides of the eggplant slices with breadcrumbs shaking off any excess. In a large, heavy skillet, heat about 1 / 8 inch vegetable oil over medium-high heat. Saute the eggplant slices 1 to 1 1 / 2 minutes a side or until golden brown. Remove to paper towels to drain. You will need to do this in several batches to avoid crowding. You may also need to add additional oil. When all the eggplant slices have been cooked, preheat the oven to 350 degrees. Cover the bottom of a nonreactive 13-by-9-inch baking pan with 1 cup marinara sauce. Place half the eggplant slices in a single layer on top of the sauce. Sprinkle with 1 / 3 cup parmesan cheese, a third of the mozzarella cheese slices and half the remaining marinara sauce (about 1 1 / 2 cups). Layer the remaining eggplant slices neatly over the first layer neatly lining up the slices with those on the bottom of the pan to form easy-to-serve stacks. Top with the remaining marinara sauce, the remaining parmesan cheese and the remaining mozzarella cheese slices. Bake 10 to 15 minutes or until the cheese melts and the mixture bubbles. Makes 8 servings. Per serving: 462 calories, 47 percent calories from fat, 24 grams total fat, 10 grams saturated fat, 124 milligrams cholesterol, 37 grams carbohydrates, 8 grams total fiber, 6 grams total sugars, 30 grams net carbs, 25 grams protein, 1,238 milligrams sodium.
Bill Hogan / Chicago Tribune
Prep: 15 minutesCook: 6-8 minutesServings: 4-6Note: Adapted from Sam Zien's "Just Grill This!"Ingredients:1 1/2 pounds ground beef1 teaspoon seasoning salt2 ounces blue cheese crumbles2 tablespoons butter, softenedOlive oilFreshly ground pepper4 to 6 pretzel rolls or other buns, toasted1. Mix beef and seasoning salt in a bowl. Form into 4 or 6 burgers. Combine blue cheese and butter in a small bowl; mix well. Make an indentation in middle of each burger with your thumb; fill with some blue cheese mix. Fold burger around the mix; seal well.2. Lightly oil each patty; season with pepper. Heat grill to medium-high. Cook burgers, 3 to 4 minutes per side for medium-rare. Serve on toasted buns.Nutrition information:Per serving (for 4 burgers): 479 calories, 48% of calories from fat, 25 g fat, 12 g saturated fat, 130 mg cholesterol, 22 g carbs, 39 g protein, 828 mg sodium, 1 g fiber.
Bill Hogan / Chicago Tribune
Prep: 10 minutesCook: 2 minutesMakes: 1 1/4 cupsNotes: Adapted from "Meatless." The recipe makes a small amount of dip but is easily doubled.Ingredients:1 cup fresh shelled peas or frozen peas1/4 cup fresh cilantro, leaves and stems2 tablespoons tahini2 tablespoons fresh lemon juice1 small garlic clove, minced1/8 teaspoon ground cumin1/8 to 1/4 teaspoon saltCook peas in a pot of boiling salted water until tender, about 2 minutes. Drain; run under cold water to stop the cooking. Pulse peas, cilantro, tahini, lemon juice, garlic, cumin and salt in a food processor until smooth, 30 to 40 seconds. Season with salt; serve with crackers.Nutrition information:Per tablespoon: 15 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 1 g protein, 22 mg sodium, 0 g fiber.
Mark Randall / Sun Sentinel
Caramelized peas with pancetta (Piselli caramelizati con pancetta)You'll need to buy Verdurabrand Peas with Pancetta to make this recipe. Look for Verdurabrand vegetables in local gourmet markets. Info at Verdurabrand.com. Angela enjoys this cooking technique, which allows the natural sugar in the ingredients to caramelize, because it reminds her of her nonna's recipe.1 tablespoon olive oil1 (12-ounce) bag Verdurabrand Peas with Pancetta, cooked according to packageKosher salt and freshly ground black pepper, to tasteUsing a large saute pan over medium heat, heat the olive oil. Add the prepared peas and saute gently for 10 minutes, stirring occasionally, until caramelized. Season with salt and pepper, to taste.Makes 4 servings.Nutrition information per serving: 164 calories, 52% calories from fat, 9 g fat, 2 g saturated fat, 16 mg cholesterol, 10 g carbohydrates, 9 g protein, 327 mg sodium, 3 g fiber
Susan Stocker / Sun Sentinel
Cake Roll: • 4 eggs, separated • 3 / 4 cup granulated sugar, divided • 1 / 4 teaspoon vanilla extract • 1 / 2 cup flour • 1 / 4 teaspoon salt • 1 tablespoon confectioners' sugar, for dusting Whipped Cream Filling: • 1 1 / 2 cups heavy whipping cream (Land-O-Lakes recommended) • 1 teaspoon vanilla extract • 1 / 2 cup sugar or to taste • 2 cups thin-sliced fresh strawberries, plus more for garnish • Fresh blueberries, for garnish • Fresh raspberries, for garnish To make cake: Preheat the oven to 350 degrees. Spray a jelly-roll pan with no-stick cooking spray and line the bottom with parchment paper. Spray the paper with no-stick cooking spray; set aside. Whisk the egg yolks with 1 / 2 cup sugar until pale yellow. Whisk in the vanilla and the flour until just combined. Set aside. Using an electric mixer on medium speed, beat the egg whites and salt until soft peaks form. With mixer running, slowly add the remaining 1 / 4 cup sugar and beat until stiff peaks form. Whisk about one third of the egg whites into the yolk mixture and then gently fold in the remaining whites with a spatula. Spread in the prepared pan and bake 15 to 20 minutes or until a toothpick inserted in the cake comes out clean; the cake will feel somewhat spongy to the touch. Immediately after removing from oven, dust with confectioners' sugar and run a knife around the edges of the cake to separate it from the paper. Cover the cake with another piece of parchment paper and invert the cake onto this piece of paper. Carefully peel off the original piece of parchment. Roll the cake starting at the short end with the new piece of parchment still in place and set aside to cool completely. To make filling: When the cake is cool, use an electric mixer on medium speed to beat the cream with the vanilla and the sugar until stiff peaks form. Unroll the cake and leave it on the piece of parchment. Spread a layer of whipped cream on the top of the cake. Top with sliced strawberries. Carefully reroll the cake into a log using the paper to help you lift and roll the cake. Place seamside down on a plate; remove the paper. Cover the whole log with the remaining whipped cream mixture. Garnish with the raspberries, blueberries and strawberries. Makes 8 servings. Per serving: 352 calories, 48 percent calories from fat, 19 grams total fat, 11 grams saturated fat, 154 milligram cholesterol, 43 grams carbohydrates, 1 gram total fiber, 35 grams total sugars, 42 grams net carbs, 5 grams protein, 155 milligrams sodium.
Jim Rassol / Sun Sentinel
Denise SalmFrom: Boynton Beach Recipe's story: "I don't bake," says Salm, who is from Philadelphia, where summer humidity precluded her from turning on the oven. This pie is easy and requires no baking. And given South Florida's humidity, it's perfect for our climate, too. • 1 (8-ounce) package cream cheese • 1 / 3 cup sugar • 1 (20-ounce) can crushed pineapple, drained • 1 (8-ounce) container frozen whipped nondairy topping, thawed • 1 (8-inch) prepared graham cracker crust • 1 / 4 cup chopped toasted pecans,* for garnish With an electric mixer on medium speed, beat the cream cheese with the sugar. Fold in the pineapple and then the nondairy topping. Spread in the crust, making sure to cover the bottom completely. Cover with plastic wrap and chill 4 hours or overnight. Garnish with chopped nuts and serve. Makes 6 to 8 servings. Per serving: 363 calories, 57 percent calories from fat, 23 grams total fat, 12 grams saturated fat, 31 milligrams cholesterol, 35 grams carbohydrates, .8 gram total fiber, 23 grams total sugars, 34 grams net carbs, 3 grams protein, 176 milligrams sodium. *To toast nuts: Before chopping, place nuts in a baking dish and place in a 350-degree oven about 10 minutes until golden. Cool and chop.
Michael Laughlin / Sun Sentinel
For a pretty presentation, the restaurant turns a frozen banana leaf into a boat shape in which to steam the fish. The home cook can try folding the leaf into a boat (see step-by-step photos, above, for folding directions) or can simply line a heat-proof bowl with a double thickness of banana leaf and fill it with the fish mixture for steaming. Either way, you will get the flavor and aroma of the banana leaf. Serve with Sticky or Sweet Rice (recipe given). You can also make this recipe with chicken breasts or tofu instead of seafood. • 1 1 / 2 teaspoons red curry paste • 1 / 2 (13.5-ounce) can coconut milk (1 / 2 cup plus 1 / 3 cup; Chaokoh brand recommended), plus 3 tablespoons coconut milk, divided • 1 egg • 1 teaspoon sugar • 1 tablespoon plus 2 teaspoons Vietnamese red fish sauce (nuoc mam, Viet Huong brand recommended) • 1 / 4 teaspoon curry powder • 2 kaffir lime leaves, finely julienned • 1 teaspoon thin-sliced lemon grass • 1 (8- to 9-ounce) tilapia fillet, well trimmed • 1 cup sliced napa cabbage • 7 small Thai basil leaves • 3 thin diagonal slices green bell peppers • 3 thin diagonal slices red bell peppers In a bowl, stir together the curry paste and 1 / 2 can (that measures 1 / 2 plus 1 / 3 cup) coconut milk until the paste dissolves. Add the egg and whisk to combine. Stir in the sugar, fish sauce, curry powder, lime leaves and lemon grass. Trim any dark parts or blood lines down the center of the fish fillet; this will result in the fillet being cut into 2 parts. Starting at the thick end of the fillet, slice each part crosswise diagonally into very thin slices; set aside. Add the sliced fish to the coconut milk mixture and stir to coat. Place the napa in the bottom of a banana-leaf boat or in a heat-proof bowl lined with a double thickness of banana leaves. Add the fish mixture. Garnish the top with whole basil leaves and sliced green and red peppers. Drizzle with 2 tablespoons coconut milk. If using a banana-leaf boat, place it in a bowl or on a plate just big enough to hold it. Either way, place the bowl or plate in a steamer over boiling water. Cover and steam gently over medium to medium-low heat 15 to 20 minutes until the custard on top is set, and the fish is cooked through. Do not cook at too high a temperature or the custard will curdle. Serve the banana-leaf boat in a bowl or on a plate or serve the banana-leaf-lined bowl on a plate. Drizzle the top with 1 tablespoon coconut milk before serving. Makes 1 serving. Per serving: 763 calories, 59 percent calories from fat, 50 grams total fat, 39 grams saturated fat, 300 milligrams cholesterol, 29 grams carbohydrates, 5 grams total fiber, 13 grams total sugars, 23 grams net carbs, 57 grams protein, 768 milligrams sodium.
Carline Jean / Sun Sentinel
This is a wonderfully dark, rich and dense quick bread with just a hint of cinnamon. • 1 1 / 2 cups all-purpose flour • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • Large pinch salt • 1 cup firm-packed light brown sugar • 3 medium eggs • 1 / 4 cup vegetable oil (we used canola) • 3 large ripe bananas, peeled and well mashed (1 1 / 2 cups mashed) • 1 / 2 cup chopped nuts (we like walnuts) Preheat the oven to 350 degrees. Grease well a 9-by-5-by-3-inch loaf pan. Set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Transfer to a piece of wax paper. In the same bowl, beat the sugar, eggs and vegetable oil with an electric mixer on medium speed about 3 minutes. Add the dry ingredients alternately with the mashed bananas beginning and ending with the dry ingredients. Stir in the nuts. Transfer the batter to the prepared pan and bake in the center of the oven 55 to 60 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer the bread to a wire rack to cool completely before slicing. For even easier slicing, wrap and refrigerate the bread several hours or overnight. Makes 18 slices. Per slice: 157 calories, 34 percent calories from fat, 6 grams total fat, .6 gram saturated fat, 31 milligrams cholesterol, 24 grams carbohydrates, 1 gram total fiber, 15 grams total sugars, 23 grams net carbs, 3 grams protein, 130 milligrams sodium.
Carline Jean / Sun Sentinel
3 G's Bobkha muffinsAdapted from 3 G's Gourmet Deli. The restaurant uses crumbs from chocolate cake for the filling. You can also use Newman's Own Chocolate Alphabet Cookies crushed into crumbs.Yeast dough:1 cup cake flour, plus more as needed2 1 / 2 cups bread flour, plus more as needed1 / 2 cup plus 2 tablespoons warm milk (105-115 degrees)1 / 3 cup plus 2 teaspoons sugar, divided1 (1 / 4-ounce) package dry yeast1 large egg1 large egg yolk1 / 4 cup sour cream5 tablespoons butter, at room temperature1 teaspoon salt1 teaspoon pure vanilla extract1 / 2 teaspoon pure lemon extractChocolate and raisin filling:1 large egg1 tablespoon light cream6 tablespoons chocolate syrup, such as Hershey's1 / 2 cup seedless raisins2 / 3 cup chocolate cookie or cake crumbs1 teaspoon ground cinnamon2 / 3 cup chocolate chipsStreusel topping:1 / 2 cup all-purpose flour6 tablespoons packed light brown sugar1 teaspoon ground cinnamon1 / 4 cup cold butterDrizzle garnish:¼ cup chocolate syrup, such as Hershey's2 tablespoons confectioners' sugarTo make dough: In a large mixing bowl, whisk the cake and bread flours together. Transfer to a piece of wax paper. In the same bowl, stir together the milk and 2 teaspoons sugar. Sprinkle the yeast over the milk mixture and let stand 5 minutes or until foamy.Add about 1 / 2 cup flour mixture to the yeast mixture and beat with an electric mixer on medium speed until well combined.Add the remaining 1 / 3 cup sugar, the egg, egg yolk, sour cream, butter, salt, vanilla and lemon extracts; beat until well combined. Add the remaining flour mixture in batches and beat well with a wooden spoon to combine after each addition.Add more flour if necessary to make a dough that is soft but not sticky using a proportion of 1 part cake flour to 2 parts bread flour (for example, if you add 1 tablespoon additional flour, add 1 teaspoon cake flour and 2 teaspoons bread flour).Scrape the dough onto a lightly floured surface and knead about 4 minutes until smooth and elastic. Place in a well-oiled bowl turning to oil all sides, cover with plastic wrap and let stand in a warm place 1 hour until doubled in bulk.To make filling: Butter 12 (2 1 / 2-by-1 1 / 4-inch) muffin cups. Punch the dough down and divide in half, keeping one half covered. On a lightly floured surface, roll one piece of dough into a 12-by-8-inch rectangle.Beat the egg with the light cream. Brush the surface with some of the egg mixture. Sprinkle half the remaining filling ingredients in the order given over the surface leaving about a 1 / 2-inch margin on both long sides.Carefully but firmly and as lightly as possible, roll up the dough from the long side, jelly roll fashion, and pinch to seal well.Cut crosswise with a sharp knife into 6 (2-inch-thick) slices and press each firmly into a prepared muffin cup. Repeat with the second half of the dough, some of the remaining egg mixture (reserve any leftover egg mixture) and all the remaining filling ingredients.Cover the filled muffin cups with plastic wrap and allow to rise about 30 minutes. Preheat the oven to 375 degrees; place rack in center of oven.To make topping: Combine the flour, sugar and cinnamon in a bowl. Using a pastry cutter or fork, cut in the butter until mixture is crumbly.Uncover and brush the tops of the muffins lightly with the reserved egg wash and divide the topping among them, pressing down slightly so it adheres to the top of each.Bake in the center of the oven 20 to 22 minutes, or until firm to the touch and lightly browned. Remove to wire racks to cool 10 minutes.Drizzle the top of each muffin with about 1 teaspoon chocolate syrup and sift the confectioners' sugar over all (about 1 / 2 teaspoon of sugar on each).Makes 12 muffins.Nutrition information per muffin: 495 calories, 28% calories from fat, 15 g fat, 9 g saturated fat, 74 mg cholesterol, 81 g carbohydrates, 9 g protein, 278 mg sodium, 3 g fiber
Carline Jean / Sun Sentinel
• 1 (3-pound) bag petite red potatoes • Water • 1 / 4 dry white wine • 6 tablespoons mayonnaise (Hellmann's recommended) • 6 tablespoons sour cream • 1 tablespoon Dijon mustard • 1 tablespoon cider vinegar • 4 ounces blue cheese, crumbled • 1 cup chopped celery • 3 to 4 scallions, chopped • Salt and fresh-ground black pepper, to taste Place potatoes in a large saucepan of water to cover and bring to a boil. Cook 15 minutes or until tender. Drain; if some potatoes are large, cut them in half. Add wine, season with salt and pepper; toss to coat. Then cool completely. Add remaining ingredients and toss to coat. Refrigerate. Serve cold. Makes 10 servings. Per serving: 216 calories, 48 percent calories from fat, 12 grams total fat, 4 grams saturated fat, 18 milligrams cholesterol, 23 grams carbohydrates, 3 grams total fiber, 2 grams total sugars, 20 grams net carbs, 5 grams protein, 242 milligrams sodium.
Taimy Alvarez / Sun Sentinel
Lucille's American Cafe Salmon BurgerLucille's Salmon burgers are served with cucumber slices and a dill cream. The cafe makes large quantities of the dill cream because diners often request more. Use leftover cream as you would a Tzatziki sauce by adding cucumber and garlic. Serve with pita chips or veggies, or use as a sauce for gyros or tuna salad.4 cucumbers, peeled1 tablespoon lemon pepper seasoning4 cups sour cream1 1/2 bunches fresh dill, separated1 cup plus 1 ½ teaspoons fresh squeezed lemon juiceSalt and freshly ground black pepper, to taste4 pounds Salmon filet1 tablespoon plus 1 teaspoon olive oil, plus more for pan1 cup red onion, finely diced1 cup celery, finely diced1 cup Panko (Japanese breadcrumbs)1 cup mayonnaise1 large egg, lightly beaten12 hamburger buns1 Using a mandoline, potato peeler or box grater, slice cucumbers into long strips, avoiding the seeds in the center. Discard center with seeds. Place cucumber slices in a medium bowl and toss with lemon pepper seasoning, set aside.2 Using a large bowl, combine sour cream, half a bunch of dill, chopped, and 1 ½ teaspoons lemon juice. Season with salt and pepper, to taste; set aside.3 Using a large saucepan over medium high heat, combine salmon, a half bunch of dill, remaining cup of lemon juice and enough water to cover salmon. Bring to a boil, reduce heat to medium low and poach for 5 minutes. Discard liquid and dill. Cool salmon by placing in a pan on ice for 30 minutes.4 Using a large sauté pan over medium high heat, heat 1 tablespoon olive oil. Sauté onions and celery until translucent. Set aside to cool.5 Using a medium bowl, combine cooled onion and celery, Panko, mayonnaise, egg, remaining teaspoon of olive oil and half bunch of dill, chopped. Mix well.6 Break apart cooled salmon by hand and add to Panko mixture. Season with salt and pepper and combine until well incorporated. Form into 12, six-ounce patties.7 Using a large sauté pan over medium high heat, coat surface with a thin layer of olive oil. Working in batches, sauté burgers 2 minutes per side.8 Serve on a bun, topped with about ¼ cup of cucumber slices and 2 tablespoons dill cream.Makes 12 burgers.Nutrition information per burger: 606 calories, 51% calories from fat, 34 g fat, 8 g saturated fat, 138 mg cholesterol, 29 g carbohydrates, 41 g protein, 447 mg sodium, 2 g fiber
Omar Vega / Sun Sentinel
Josh Butler and Justin Timineri, the executive chef at the Florida Department of Agriculture, teamed up to win first place at the 2006 Great American Seafood Cook-off in New Orleans. This recipe shows off Butler's winning ways with Florida seafood.2 tablespoons fresh-squeezed pink grapefruit juice1 tablespoon fresh-squeezed lime juice1 1/2 teaspoons honey1 1/2 teaspoons grated peeled ginger root1 small shallot, finely minced1/4 cup olive oilSplash Asian sesame oilSea salt and fresh-ground black pepper, to taste2 Florida lobster tails, split lengthwise leaving meat in the shell or 16 to 20 large Florida shrimp1 tablespoon vegetable oil4 cups fresh spinach leaves, stemmed4 cups bite-size pieces fresh mixed greens2 large Florida red grapefruit, peeled and sectioned1 small Florida avocado, peeled, pitted and cut into bite-size pieces1 mango, peeled, seeded and cut into bite-size pieces1/4 cup toasted chopped pecans*1/2 cup crumbled fresh chevre cheeseIn a small bowl, whisk together the grapefruit and lime juice, honey, ginger root and shallots. Slowly whisk in the olive oil and sesame oil and season with salt and pepper to form a dressing. Preheat a gas or charcoal grill. Drizzle the lobster tails or shrimp with vegetable oil and season with salt and pepper. (If you don't have a grill, you can use a grill pan on a stove top.) Place on the grill, meat side down if using lobster, 2 to 3 minutes. Then flip over and grill shell side down for a few minutes until lobster is cooked through. Make sure not to overcook. Remove from grill and place on a platter to cool. If cooking shrimp, use a mesh grill plate so they don't fall through into the coals. In a large bowl, combine the spinach and salad greens with half the dressing and toss to coat well. Divide dressed greens among four plates. Top each with a portion of grapefruit sections, avocados and mangoes. Sprinkle with pecans and chevre. Remove lobster meat or shrimp from shells. If using lobster, slice crosswise into medallions. Place on top of salads, drizzle remaining dressing over the lobster tails or shrimp and serve. Makes 4 servings. Per serving (with lobster; no significant difference between shrimp or lobster): 568 calories, 57 percent calories from fat, 36 grams total fat, 6 grams saturated fat, 83 milligrams cholesterol, 37 grams carbohydrates, 9 grams total fiber, 11 grams total sugars, 28 grams net carbs, 29 grams protein, 304 milligrams sodium. *To toast pecans: Place pecans on a baking sheet in a 350-degree oven about 15 minutes until golden.
Jim Rassol / Sun Sentinel
For the broth: 10-12 cups water 1 chicken carcass 1 medium white onion, halved 1 rib of celery 1 medium carrot 1 small cabbage, cored, halved 2 to 3 garlic cloves, whole 1 tablespoon sugar 1 teaspoon salt 1 teaspoon Asian soy sauce For soup: 2 pounds boneless chicken breasts, sliced 1 pound rice noodles 2 ounces (about 1 cup) bean sprouts Garlic oil, to taste Few sprigs cilantro 1 scallion, chopped Ground white pepper, to taste In a large soup pot. bring approximately 10 cups of water to a boil. When the water is boiling, add chicken carcass, onion, celery, carrot, cabbage and garlic. Bring to a boil again and add sugar, salt and soy sauce. Cook 10 minutes. Strain out the chicken carcass and vegetables; set aside. Turn pot to simmer. Add sliced chicken breasts and simmer until done; remove and set aside. Let the broth continue to simmer while preparing the noodles. Boil water in a large soup pot that will accommodate a mesh strainer basket. When water is at rolling boil, turn off heat. Put rice noodles and bean sprouts in strainer basket and lower into the boiled water. Shake the basket several times until the noodles and bean sprouts are softened and cooked. Remove strainer and let noodles drain; pour noodles with sprouts into a large serving bowl. Add a few drops of garlic oil, a few sprigs of cilantro, chopped scallions and white pepper on top of the noodles. Add sliced chicken to noodles. Ladle hot broth over all and garnish with more fresh cilantro as desired. Makes 5 servings. Per serving: 575 calories, 9% calories from fat, 6 g fat, 2 g saturated fat, 106 mg cholesterol, 79 g carbohydrates, 47 g protein, 645 mg sodium, 2 g fiber
Carey Wagner / Sun Sentinel
Entree The Capital Grille Snapper in a Paper Pouch With Tomato and Caper Sauce Pesce Spada in Cartoccio For this recipe you will need four 14-inch rounds of waxed paper or parchment. 4 (11-ounce to 12-ounce) boneless, skinless snapper fillets Kosher salt and fresh-ground black pepper, to taste 1 cup Tomato, Olive and Caper Sauce (recipe given) Place 4 16-by-18-inch-squares of aluminum foil on a work surface. Quickly dip four (15-inch) parchment or waxed paper rounds in water and place each atop a foil square. Season the snapper fillets with salt and pepper on both sides. Place a fillet on each paper round. Top each with ¼ cup sauce. Gather the edges of the paper round at the top over the fillet and twist to make a "beggar's purse." Gather the edges of the foil at the top over the fillet of fish and twist to seal around the paper pouch. These can be refrigerated up to 6 hours. When ready to cook the fish, preheat the oven to 500 degrees. Place the packets on a baking pan with sides and roast the fish 10 to 12 minutes, depending on the thickness of the fillets. Remove the foil covering. Serve the paper pouch. Open carefully at the table as steam will escape. Makes 4 servings. SAUCE Tomato and Caper Sauce 1 (35-ounce) Italian plum tomatoes 4 anchovy fillets 2 tablespoons extra-virgin olive oil 8 garlic cloves, sliced thin lengthwise ½ cup pitted kalamata olives ¼ cup dry-packed sun-dried tomatoes 1 tablespoon rinsed capers 1/3 cup white wine Puree a third of the tomatoes with the anchovy fillets in a food processor fitted with the metal blade; set aside. In a saucepan over medium heat, heat the oil. Add the garlic, olives, dried tomatoes and capers and saute about 3 minutes until the garlic is soft but not browned. Add the wine and cook until reduced by half. Add the tomato puree and the remaining canned tomatoes, breaking them up as you add them, and bring to a simmer. Cook 10 to 12 minutes. Makes 4 ½ cups.
Michael Laughlin / Sun Sentinel
This is a delicious and easy way to serve salmon in a delectable red pepper-and-artichoke-tomato sauce. Serve this with rice or pasta and/or lots of crusty bread to soak up and enjoy the wonderful sauce. • 4 (7-ounce) fresh skinless salmon fillets (each about 3 / 4 inch thick) • 1 / 4 cup all-purpose flour • 2 tablespoons vegetable oil (we used canola) • 4 tablespoons unsalted butter • Salt and fresh-ground black pepper, to taste • 2 medium red bell peppers, cored, seeded and cut into thin strips • 4 canned whole artichoke hearts, drained and quartered* • 1 cup dry white wine • 2 tablespoons chopped fresh basil • 1 (15-ounce) can tomato sauce Place the flour on a plate. Lightly dredge the salmon in the flour shaking off any excess. In a nonreactive large skillet or saute pan, heat the oil over medium-high heat. Add the salmon and cook, turning once, 1 1 / 2 minutes a side. Transfer the browned salmon to paper towels while making the sauce. Carefully drain the oil from the pan and add the butter, salt and pepper to the pan over medium heat. When the butter melts, add the red pepper strips and saute 3 to 4 minutes or until the peppers are very tender. Add the artichoke hearts, white wine, basil and tomato sauce, stirring well. Return the salmon to the pan in a single layer, spooning the sauce over the top of each fillet. Bring the mixture to a boil, reduce the heat, cover and simmer gently 10 to 12 minutes or until the salmon is cooked through. To serve, place a salmon fillet on each of 4 warm plates and divide the sauce among them. Makes 4 servings. Per serving: 554 calories, 53 percent calories from fat, 33 grams total fat, 10 grams saturated fat, 155 milligrams cholesterol, 15 grams carbohydrates, 3 grams total fiber, 3 grams total sugars, 13 grams net carbs, 49 grams protein, 634 milligrams sodium. *We used the Vigo brand imported canned whole (not marinated) artichoke hearts. You will have one or more extra from the can to save for salads.
Mark Randall / Sun Sentinel
Easter cake (Torta dolce di Pasqua)It's best to bake this cake a few days in advance to allow the flavors to develop.1 1/4 teaspoons Fleischmann's yeast3 1/3 ounces lukewarm water6 cups all purpose flour, divided, plus more for pan6 large eggs2 cups sugar, divided7 ounces olive oil, plus more for pan3 1/2 ounces white wine3 1/2 ounces cognacGrated zest of one lemon1/2 cup candied fruit, chopped3/4 cup raisins or currants2 large egg whitesRainbow sprinkles, optional, for garnish1 The night before preparing to bake, using a medium bowl, combine yeast and warm water. Add 1 cup flour and mix well. Cover and place in a warm area overnight.2 The next morning, using the bowl of an electric mixer fitted with a paddle attachment on low speed, combine eggs and 1 3/4 cup sugar, mix well. Add oil, wine, cognac, lemon zest and remaining 5 cups flour, mix well. Add the yeast mixture and mix well until fully incorporated into batter. Add the candied fruit and raisins mixing just until incorporated.3 Lightly coat a 10-inch spring form pan with olive oil and flour. Pour batter into pan, cover with a dish towel. Set in a warm place, free from drafts. Allow to rise 4 to 5 hours, doubling in size.4 Preheat oven to 350 degrees. Bake 45 to 60 minutes or until the top is nicely browned. Do not turn off oven.5 Using the bowl of an electric mixer fitted with a whisk attachment on medium low speed, mix egg whites until foamy. Increase speed to medium high and gradually add remaining 1/4 cup of sugar. Mix until soft peaks form. Spread meringue over the top of the cake and sprinkle with sprinkles, if desired. Bake until meringue is dry, about 10 minutes.Makes 12 servings.Nutrition information per serving: 584 calories, 30% calories from fat, 19 g fat, 3 g saturated fat, 93 mg cholesterol, 92 g carbohydrates, 10 g protein, 52 mg sodium, 2 g fiber
Mike Stocker / Sun Sentinel
This is comfort food from the first to the last bite. While the casserole bakes, toss a green salad and heat crusty Italian bread. Dinner is served. • 2 tablespoons vegetable oil (we used canola) • 2 pounds ground lean beef (we used round) • 4 cups (32-ounces) canned tomato sauce (we used Contadina brand), divided • Salt and fresh-ground black pepper, to taste • 2 eggs • 2 pounds ricotta cheese • 8 ounces shredded mozzarella cheese (about 2 cups) • 4 ounces grated parmesan cheese (about 1 1 / 4 cups) • 2 tablespoons chopped fresh parsley • 20 precooked pasta sheets (we used 1 1 / 4 boxes Barilla brand) Preheat the oven to 350 degrees. Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by-2 3 / 4-inch lasagna pan. Feel free to use a disposable aluminum pan. Set aside. In a nonreactive large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook, breaking up the meat into as small chunks as possible, until nicely browned. Drain well (this is important). Add 2 cups tomato sauce to the meat. Season with salt and pepper and continue to cook to heat through. In a large bowl, lightly beat the eggs. Add the ricotta, mozzarella cheese and parmesan cheeses; the parsley, salt and pepper. Lightly coat the bottom of the prepared pan with about 1 / 3 cup tomato sauce. Layer 4 lasagna sheets very slightly overlapping on top of the sauce. Spread half the cheese mixture on the noodles, spreading to the edges. Lightly coat with about 1 / 2 cup tomato sauce. Layer another 4 lasagna sheets on top and spread half the meat mixture on the sheets. Repeat these layers with the remaining cheese and meat mixtures. Top with the last 4 lasagna sheets and cover with the remaining 2 / 3 cup sauce. Cover the pan with aluminum foil and place in the center of the oven about 1 hour. Remove from oven and let stand at least 15 minutes before cutting and serving. Makes 8 servings. Per serving: 799 calories, 44 percent calories from fat, 39 grams total fat, 18 grams saturated fat, 210 milligrams cholesterol, 53 grams carbohydrates, 2 grams total fiber, 11 grams total sugars, 52 grams net carbs, 58 grams protein, 1259 milligrams sodium.
Sarah Dussault / Sun Sentinel
ENTREE/SOUP Sunfish Grill Mushroom Soup Thanks to the intensity of the cremini and oyster mushrooms, this is a very flavorful soup. For garnish, you can use what they sometimes do at the restaurant, if you wish: 1 tablespoon butter, 1 / 4 cup toasted croutons and a sauteed small whole mushroom per serving. • 2 pounds mixed cremini and oyster mushrooms • 1 / 4 cup extra-virgin olive oil • 1 medium onion, diced • 3 ribs celery, diced • 4 cups good chicken stock* plus more as needed • 1 large Idaho potato, peeled and diced • 1 / 2 cup heavy cream • Salt and fresh-ground black pepper, to taste Carefully clean the cremini mushrooms, trimming away just the dirty ends of the stems. Separate the oyster stems, cutting off any large ends and carefully brushing away any dirt. Rough-chop all the mushrooms; set aside. In a large soup pot (at least 5 quarts), heat the oil over medium heat. Add the onions and celery and cook, stirring occasionally, about 3 minutes or until the vegetables are very soft and fragrant but not brown. Add the mushrooms (the pot will be full, but the mushrooms will reduce as they cook). Cook about 8 minutes, stirring occasionally. Add 4 cups chicken stock and the diced potatoes; bring to a boil. Reduce the heat, partially cover, and simmer gently 45 minutes, stirring occasionally. Remove from the heat and let cool about 20 minutes. Strain the solids from the remaining stock, reserving the stock in a large, clean pot. In a food processor fitted with the metal blade or a good blender, puree the solids (in batches, if necessary) until smooth. Stir the pureed mixture back into the reserved stock. (The restaurant reserves some of the stock before they stir in the puree so they can use it to arrive at the consistency they desire. We needed all the stock plus an additional 1 / 3 cup chicken stock to arrive at the light but creamy consistency we wanted. The amount of liquid the mushrooms and potatoes absorb during cooking will vary with each batch you make. Play it by ear and taste). Stir in the heavy cream, salt and pepper. Heat just to a simmer over medium heat just before serving. Makes about 9 cups. Per (1-cup) serving: 161 calories, 66 percent calories from fat, 12 grams total fat, 4 grams saturated fat, 21 milligrams cholesterol, 10 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 8 grams net carbs, 6 grams protein, 84 milligrams sodium. * For stock, we used 1 1 / 2 tablespoons Better Than Bouillon Chicken Base and 4 cups hot water. You can also find shelf-stable cartons of chicken stock in the soup aisle of supermarkets.
Sarah Dussault / Sun Sentinel
Remember to buy your seafood at a reliable fish store. • 1 pound small shrimp, peeled and deveined • 14 ounces dry-pack (not soaked) fresh scallops • 1 1 / 2 teaspoons salt • 1 large egg white • 1 / 4 cup dry sherry wine • 1 / 4 cup cornstarch • 4 tablespoons clarified butter* • 1 cup all-purpose flour • 6 soft Kaiser rolls • 6 small pieces crisp fresh romaine lettuce • 6 large fresh tomato slices (about 1 / 4 inch thick) • 3 / 4 cup Stone Crab Mustard Sauce (recipe given) In a food processor fitted with the metal blade, coarse chop the shrimp (in batches if necessary so you don't end up with a puree; you want it to be slightly chunky). Transfer to a large bowl. Repeat with the scallops being careful to chop, not puree them. Add to the shrimp in the bowl. Add the salt, egg white and sherry; mix well. (You might find clean hands work well here.) Add the cornstarch and mix in gently. In a large skillet, heat the clarified butter over medium heat. Place the flour in a wide bowl. Divide the fish mixture into 6 mounds and place each in the flour to coat well. Carefully form each into a patty (the mixture will be somewhat loose so this may take a little care). Place the patties into the preheated pan and cook 2 to 3 minutes or until golden brown. Carefully turn over and cook until golden brown on the other side. The "burgers" will firm up considerably while cooking. Serve each hot on a soft Kaiser roll with a piece of lettuce, a tomato slice and 2 tablespoons Stone Crab Sauce. Makes 6 servings. Per serving (without Stone Crab Sauce): 443 calories, 22 percent calories from fat, 11 grams total fat, 5 grams saturated fat, 154 milligrams cholesterol, 52 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 50 grams net carbs, 32 grams protein, 944 milligrams sodium. Per serving(with Stone Crab Sauce): 615 calories, 44 percent calories from fat, 30 grams total fat, 8 grams saturated fat, 162 milligrams cholesterol, 52 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 50 grams net carbs, 32 grams protein, 1107 milligrams sodium. *To clarify butter: In a small heavy saucepan, place 1 stick unsalted butter cut into small cubes. Melt over medium heat. When melted, skim the froth from the surface and pour off the clear yellow liquid or clarified butter into a clean bowl or pan leaving the milky liquid in the bottom of the pan. (Discard both the froth and milky liquid.) You can certainly clarify more butter if desired because it keeps well in the refrigerator. Each stick of butter loses about 2 tablespoons volume when clarified.
Mark Randall / Sun Sentinel
Rustic pie (Pizza rustica)The cooling racks in Italian bakeries and pastry shops are filled with Pizza rustica around Easter and Christmas. Angela's mother prefers a homemade pasta crust. For convenience, Angela finds frozen puff pastry is a delicious time saver. Baked pies can be wrapped in plastic wrap and frozen up to two months.1 (17-ounce) package frozen puff pastry sheets, thawed3 cups ricotta cheese2 large whole eggs plus 1 egg yolk, beaten, separately1/2 teaspoon white pepper2 1/4 cups grated Parmigiano-Reggiano cheese7 ounces mortadella, cut 1/2 thick and cubed5 ounces lean prosciutto, cut 1/2 thick and cubed2 hard boiled eggs, peeled and chopped1 Preheat oven to 375 degrees. Line a 9-inch spring form pan with one sheet of the puff pastry dough so it comes up the sides by 2 inches. Trim excess dough and reserve. Refrigerate pan. Cut remaining sheet of dough into 9-inch circle for the top layer. Transfer to a baking sheet lined with parchment paper and refrigerate.2 Using a large bowl, combine ricotta, 2 whole eggs, white pepper and Parmigiano-Reggiano cheese until combined. Add mortadella and prosciutto, mixing together well. Pour filling in prepared pan. Place chopped hard boiled eggs in an even layer on top.3 Fold the edge of puff pastry over filling. Cover the top with remaining puff pastry sheet pressing firmly, sealing the edges together. Use any leftover pieces of dough for a decorative design on top, if desired. Brush the top with beaten egg yolk. Using a fork, poke holes in the top of the pastry, allowing the steam to escape.4 Bake for 75 minutes, pastry should be golden brown. If pastry cooks too quickly, lay a piece of aluminum foil loosely over the top. Cool slightly on a wire rack before slicing. Serve warm or at room temperature.Makes 8 servings.Nutrition information per serving: 704 calories, 60% calories from fat, 47 g fat, 19 g saturated fat, 205 mg cholesterol, 27 g carbohydrates, 42 g protein, 1988 mg sodium, 1 g fiber
Mark Randall / Sun Sentinel
This is the recipe that won Pam McNaull a Peanut Association Cooking Contest in 1985. The original recipe calls for 8 chicken breasts, 1 cup butter, 2 3 / 4 cups stuffing mix and 2 cups peanuts. People are a little more health conscious these days so we cut a lot of fat by using less butter and fewer peanuts; the flavor is still delicious. You can also cut back on the stuffing mix as we have here. • 1 / 2 cup sour cream or low-fat sour cream • 1 tablespoon Worcestershire sauce • 1 tablespoon lemon juice • 1 / 2 teaspoon paprika • 1 / 4 teaspoon garlic powder • Dash fresh-ground black pepper • 4 boneless skinless chicken breasts • 1 / 2 cup herb stuffing mix • 1 / 2 cup chopped unsalted roasted peanuts • 1 / 4 cup butter, melted Preheat oven to 350 degrees. Mix together the sour cream, Worcestershire sauce, lemon juice, paprika, garlic powder and black pepper. Dip chicken breasts into the sour cream mixture to coat. Dip one side of each chicken breast in the stuffing mix and then dip the same side into the peanuts. Place, dipped side up, in a single layer in a baking dish and pour butter over all. Bake 40 to 45 minutes until golden and the chicken is cooked through. Makes 4 servings. Per serving with regular sour cream: 582 calories, 49 percent calories from fat, 31 grams total fat, 13 grams saturated fat, 195 milligrams cholesterol, 12 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 10 grams net carbs, 59 grams protein, 282 milligrams sodium. Per serving with low-fat sour cream: 562 calories, 46 percent calories from fat, 29 grams total fat, 12 grams saturated fat, 185 milligrams cholesterol, 13 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 11 grams net carbs, 60 grams protein, 292 milligrams sodium.
Jim Rassol / Sun Sentinel
Jennifer BakerFrom: Lauderhill Recipe's story: She was dating a man from the Dominican Republic and was "into all things Spanish" when she first made this dessert. She even learned to salsa dance. She "kicked up" the basic tres leches recipe by adding the graham cracker layer and the fresh strawberry garnish, she says. "The recipe lasted longer than the relationship," she adds with a laugh. Test kitchen tip: This recipe requires you to separate nine eggs. And you have to be sure you don't get any yolks in the whites or you won't be able to whip them to stiff peaks. We recommend separating each egg white into a small bowl before adding it to the other whites. That way, if one happens to get some yolk in it, you can discard it or use it for another purpose and you won't ruin the other whites for this recipe. This can be baked in individual ramekins or custard cups, if you prefer. The baking time will be shorter. The strawberries can be pureed and the mixture can be put atop the cake before you top it with whipped cream. Graham Cracker Crust: • 1 1 / 2 cups graham cracker crumbs • 1 / 4 cup sugar • 5 tablespoons melted butter Cake Batter: • 3 / 4 cup butter, softened • 1 1 / 2 cups sugar • 9 eggs, separated • 1 teaspoon vanilla • 1 / 2 teaspoon almond extract • 2 cups flour • 1 1 / 2 teaspoons baking powder • 1 cup milk • 1 teaspoon cream of tartar Three Milk Mixture: • 2 cups heavy whipping cream • 1 (5-ounce) can evaporated milk • 1 (14-ounce) can sweetened condensed milk Whipped Cream Topping: • 1 cup heavy whipping cream • 1 / 2 cup sugar • 12 to 15 strawberries, for garnish To make crust: Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan. Combine the graham cracker crumbs and sugar. Add the melted butter and mix to combine. Place in the prepared pan and pat to cover the bottom. Bake 8 minutes. Let cool. Leave the oven on. To make batter: In a large bowl with a mixer on medium speed, cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Whisk together the flour and baking powder. Beat the flour mixture alternately with the milk into the butter mixture. Beat well after each addition. With an electric mixer using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Gently fold egg whites into cake batter. Spread evenly in prepared pan. Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Allow to cool completely. To make milk mixture: Stir together 2 cups heavy cream, evaporated milk and condensed milk. Use a toothpick to make holes in the cake all over the top. Pour the milk mixture very slowly over the cake until it won't absorb any more milk mixture (you may have a quarter to a third of the mixture left; reserve any that's leftover). Cover and refrigerate the cake overnight. To make topping: Use an electric mixer on medium speed to beat the cream until soft peaks form. Then, with mixer running, slowly add the sugar as you beat and continue beating until stiff peaks form. Spread over the soaked cake. Refrigerate until serving time. Pour leftover Three Milk Mixture onto plates before setting pieces of cake on the plates. Garnish each serving with a strawberry. Makes 12 to 15 servings. Per serving: 640 calories, 52 percent calories from fat, 37 grams total fat, 22 grams saturated fat, 223 milligrams cholesterol, 68 grams carbohydrates, .8 gram total fiber, 51 grams total sugars, 67 grams net carbs, 10 grams protein, 234 milligrams sodium.
Mark Randall / Sun Sentinel
• 1 / 4 cup reduced-sodium soy sauce • 1 teaspoon minced peeled ginger root • 3 garlic cloves, minced • 1 tablespoon Hoisin sauce • 1 / 2 to 1 teaspoon sriracha chili sauce or Thai chili garlic sauce, optional • Fresh-ground black pepper, to taste • Juice of 1 / 2 lime • 1 (16- to 24-ounce) skirt steak Preheat a gas or charcoal grill to medium-high heat. Combine the soy sauce, ginger root, garlic, Hoisin sauce, chili sauce, black pepper and lime juice in a large zip-seal plastic bag. Add the steak, seal and toss to coat. Let sit at room temperature 15 minutes. Oil the grill rack. Remove the steak from marinade and place on grill. Cook about 3 minutes on each side for rare or cook to desired degree of doneness. Remove from grill and cover lightly with foil. Let sit 5 minutes before cutting across the grain into 1 / 2-inch-thick slices. Makes 4 servings. Per serving: 349 calories, 54 percent calories from fat, 21 grams total fat, 9 grams saturated fat, 84 milligrams cholesterol, 2 grams carbohydrates, .1 gram total fiber, .8 gram total sugars, 2 grams net carbs, 35 grams protein, 243 milligrams sodium.
Robert Duyos / Sun Sentinel
This recipe from Galuppi's, 1103 N. Federal Highway, Pompano Beach, 954-785-0226 appeared in the May 8, 2008, You Asked For It column by Suzanne S. Jones. Galuppi's Baked Potato Soup Suzanne's tip: You can bake your potatoes several hours or even a day ahead for this deliciously comforting soup. If you are in a hurry, use a microwave to cook the potatoes. 4 large or 5 medium Idaho baking potatoes 6 tablespoons butter 3 medium ribs celery, chopped 1 small yellow onion, chopped 6 tablespoons all-purpose flour 1 quart heavy cream 1 quart half-and-half 1 1/2 teaspoons Better Than Bouillon Chicken Base 1 tablespoon salt, or to taste 1/4 teaspoon white pepper, or to taste 1/8 teaspoon hot pepper sauce (Frank's recommended; we used Tabasco), or to taste 2 tablespoons dry basil leaves, crushed Chopped scallions, for garnish Crisp, crumbled bacon (we used the Hormel brand Real Bacon Bits), for garnish Shredded cheddar cheese, for garnish Preheat the oven to 425 degrees. Scrub the potatoes and prick several places with a kitchen fork. Place directly on the oven rack in the center of the oven and bake 40 to 45 minutes or until easily pierced with a fork. Remove to a wire rack and cool completely. Peel and cut the potatoes into scant 1/2-inch dice. Set aside. In a large pot, melt the butter over medium heat. Add the celery and onions and cook, stirring, about 2 minutes or until translucent. Add the flour to make a roux and cook 3 to 4 minutes, stirring frequently. Slowly add the heavy cream and half-and-half, stirring or whisking constantly to avoid lumps. When the mixture is hot but not yet simmering, whisk in the chicken base. Keep whisking until the base is completely dissolved. Stir in the salt, pepper, hot sauce and basil leaves. Bring the mixture to a simmer and cook about a minute. Add the diced potatoes, return to a simmer and adjust the seasoning, if necessary. Serve immediately or cool, cover and refrigerate up to 3 days. Reheat slowly over medium-low heat. To serve, top each serving with about a teaspoon each of the scallions, bacon bits and cheddar cheese. Makes about 14 cups. Per (1-cup) serving: 431 calories, 79 percent calories from fat, 38 grams total fat, 24 grams saturated fat, 132 milligrams cholesterol, 19 grams carbohydrates, 1 gram total fiber, 1 gram total sugars, 18 grams net carbs, 5 grams protein, 664 milligrams sodium.
