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Recipes
Strawberry Cream Filled Chocolate Cups
By Chef_Madel
Pour chilled whipping cream into a large bowl
- 3/4 cup whipping cream, chilled 175ml
- 1 tbsp berry sugar 15ml
- fresh strawberries
- 1/3 cup crushed Amaretti biscuits 75ml
- 1 pkg.(100 g) 8 chocolate dessert cups 1
Salmon Ball
By Chef_Madel
Combine all ingredients except nut + parsley
- 1 (15 1/2 oz) can salmon
- 1/4 tsp liquid barbecue smoked flavoring
- 1 (8oz) pk cream
- 1 tbsp grated onion
- 1 tbsp lemon juice
- 2 tsp horse radish
- 1 cup pecans
- 1/4 parsley
Coconut Prawns
By Chef_Madel
These yummy prawns from the Orchid Room make a great finger-food appetizer
- 2 lbs (1 kg) large prawns, peeled and deveined, with tails on
- 1 cup (250 ml) unsweetened shredded coconut
- 1 cup (250 ml) sweetened shredded coconut
- 2 cups (500 ml) tempura flour
- 1/3 tsp (1 1/2 ml) salt
- 2 cups (500 ml) room temperature water
- 2 large egg yolks
- Canola or safflower oil
Pitcher Cosmopolitans
By Chef_Madel
Forget the punch. This trendy cocktail is even better when there is lots to share, as in this pitcher
- 1 1/2 cups (375 ml) vodka
- 1/2 cup (125 ml) cranberry juice
- 1/4 cup (50 ml) orange-flavoured liqeur
- 2 tbsp (25 ml) lime juice
- 8 frozen can berries (optional)
- 8 lime wheels
Japanese Chicken
By Chef_Madel
Marinate chicken breasts in white whine, 1/2 amount g kikkonasoga sauce, bit of sugar, ginger + pepper
- none
Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad
By Chef_Madel
Core the large tomatoes and stem any cherry or tiny tomatoes
- 2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
- 1 lb. ripe peaches
- 1/2 small red onion (about 2 oz.)
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. orange juice or mango smoothie drink, and more if needed
- 1 Tbs. balsamic vinegar, and more if needed
- 1 tsp. soy sauce, and more if needed
- 1/2 tsp. finely grated lemon zest
- 1/4 tsp. kosher salt, and more if needed
- 1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
- Edible flowers, petals separated if large, for garnish (optional)
Crab Cocktail in Endive Spears
By Chef_Madel
For your holiday entertaining
- 2 egg yolks
- juice and zest of 1 lemon
- 1 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 2 tsp minced tarragon
- 1 Tbsp tomato paste
- 2 cup claw or lump crab meat
Broiled Chicken with Orange and Lime
By Chef_Madel
This recipe comes from The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for...
- 2 lb (1 kg) chicken breast, skin on
- 3 cloves garlic crushed
- juice of 1 orange
- juice of 1 lime
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) pepper
Smokey Joe's Crab Cakes
By Chef_Madel
To make the crab cakes: In a colander drain the crabmeat, (if frozen, allow to defrost) and pat dry with paper towe...
- For the Crab Cakes:
- 12 Ounces fresh, frozen or canned cooked lump crab meat
- 3/4 Cup plain bread crumbs
- 1/2 Cup finely diced red bell pepper
- 4 Green Onions (white part only)
- 3 Tablespoons Mayonnaise
- 2 Teaspoons Dijon mustard
- 1/4 Teaspoon hot pepper sauce
- 1/4 Teaspoon kosher salt
- 1/8 Teaspoon freshly ground black pepper
- For the Dressing:
- 2 Tablespoons Extra-virgin olive oil
- 2 Teaspoons white wine vinegar
- 1/2 Teaspoons Dijon Mustard
- Kosher Salt
- Freshly ground black pepper
- 4 Handfuls Mixed Salad greens
- Vegetable oil
- 4 Lemon Wedges
Lemon-Marinated Shrimp
By Chef_Madel
For an attractive presentation for company, serve this piquant appetizer on a colorful bed of interesting greens su...
- 1 lb (500 g) shrimp
- 2 cups (500 ml) fish or chicken stock
- 2/3 cup (150 ml) olive oil
- 1/3 cup (75 ml) lemon juice
- 3 tbsp (50 ml) chopped fresh basil or parsley
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) pepper
- 1/4 tsp (1 ml) hot pepper flakes
- 2 cloves garlic, minced