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Recipes
SMOKED TROUT CROSTINI WITH GRILLED FENNEL AND RED ONIONS
By t1bishop
On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and peppe...
- 20 1/2 -inch-thick diagonal slices crusty baguette
- 20 1/2 -inch wedges fresh fennel bulb
- (from about 2 large bulbs), fronds reserved for garnish.
- 20 1/2 -inch wedges red onion (from 2 large onions)
- Olive oil
- 3 4 1/2-ounce packages skinless smoked
- trout fillets,broken into chunks
POLENTA WITH GORGONZOLA AND ALMONDS
By t1bishop
The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a w...
- 3 1/2 cups water
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 1/4 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 2 oz Gorgonzola dolce
- 1/3 cup unsalted roasted almonds,
- chopped
Spicy Basque-Style chicken
By t1bishop
Smoked paprika is a traditional ingredient in Spanish cuisine
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 pound skinless, boneless chicken
- breast tenders
- 2 teaspoons olive oil
- 2 teaspoons bottled minced garlic
- 1/4 cup sliced green olives
- 2 (lO-ounce) cans diced tomatoes and green chiles, undrained
- 1/4 cup finely chopped prosciutto
- 2 tablespoons chopped fresh
- parsley
easy classic black beans and rice
By t1bishop
Heat oil in a medium saucepan over medium heat
- 2 Tbsp. Goya Olive Oil
- 1/2 cup onion, finely chopped
- 1/4 cup green pepper, chopped
- 2 cloves garlic, minced
- 1 15.5 oz. can Goya Black Beans, ndrained
- 3/4 cup water
- 1 tsp. oregano
- 1 packet Saz6n Goya without Annatto
- 1 Tbsp. Goya White
- Cooking Wine or cider vinegar
Black Bean Relish
By t1bishop
Sort the beans, wash under cold water
- 8 oz dry black beans (about 1 " cups)
- 3 cups cold water
- 3/4 tsp salt
- 1 small yellow onion, finely chopped
- 2 small jalapeno peppers
- 1 ear sweet com, husked with kernels cut off the cob
- 1 small red onion, diced
- 3 tbsp of Canary Island Garlic and Herb "HOT" SPLASH
- 3 Tbsp red wine vinegar
- 4 cloves garlic, finely chopped
- 1 tsp chili powder
- 1 1/2 tsp hot pepper sauce
- 1 medium tomato, coarsely chopped
- 3/4 cup fresh cilantro, coarsely chopped
Honey Chicken with vanilla rice and gingered broccli
By t1bishop
Chicken 1/4 cup ginger spice paste 1/2 teaspoon kosher salt 1/4 teaspoon pepper 114cup flour 1 1/2 lbs bonele
- Chicken
- 1/4 cup ginger spice paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1/4 cup honey
- Rice
- 1 teaspoon canola oil
- 1 cup basmati rice
- 1 3/4 cups water
- 2 teaspoons sugar
- 1/2 teaspoon pure vanilla extract
- Broccoli
- 12 ounces fresh broccoli florets (rinsed)
- 1 tablespoon water
- 2 tablespoons lite soy sauce
- 2 tablespoons ginger spice paste
- 1 tablespoon minced garlic
- 1 (5-ounce) package pre-sliced onions
- 1 (8-ounce) can sliced water chestnuts
- (drained)
Potato-Gorgonzola Gratin
By t1bishop
To easily create uniformly thin potato slices, use a mandoline or the slicing blade of a food processor
- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- teaspoon chopped fresh thyme
- 2 1/2 cups fat-free milk
- 3/4 cup (3 ounces) crumbled Gorgonzola or other blue cheese
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black
- pepper
- 3 pounds baking potatoes, peeled and cut into l/s-inch-thick slices
- Cooking spray
- 1/3 cup (11/2 ounces) grated
- Parmigiano-Reggiano cheese
Gorgonzola-Roasted Mushrooms and Onions
By t1bishop
ACTIVE: 10 MIN; TOTAL: 45 MIN 4 TO 6 SERVINGS
- 3/4 pound shiitake mushrooms, stems discarded and caps sliced 1/2 inch thick
- 2 red onions, cut into l/2-inch wedges
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 teaspoon thyme leaves
- 3 ounces Gorgonzola Dolce, cut into l/2-inch pieces
Berry Cobbler
By t1bishop
Dish up a homey cobbler for breakfast or dessert - or both; it's hard to overdo during berry season
- 3 to 4 cups fresh blackberries or boysenberries
- 1/4 cup butter, plus extra for the baking dish, softened
- 1/3 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- I teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup milk
- Whipping cream or ice cream
- (optional)
roasted sardines with olives
By t1bishop
Chris Cosentino of San Francisco's Incanto is known for his offal dishes but a hearty fish like sardine, served who...
- 1 lemon, halved, plus 1 teaspoon
- finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 6 baby artichokes
- 3/4 pound sunchokes scrubbed but not peeled
- 3 tablespoons canola oil
- 18 fresh sardines (about 2 ounces
- each), cleaned and scaled
- Salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 3/4 cup green olives, such as Cerignola, pitted and chopped
- 3 cups loosely packed flat-leaf parsley leaves
- 2 tablespoons chopped oregano
- 2 tablespoons capers, drained
- 2 serrano chiles, seeded and minced
- 4 cups baby arugula (4 ounces)
- 2 tablespoons extra-virgin olive oil