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Recipes
Spinach & Feta Phyllo Pockets
By Howie
1) Place first 6 ingredients into mixing bowl and mix thoroughly
- 4 oz ricotta
- 1 oz feta
- 1/2 oz parmesan, shredded
- 4 oz spinach, squeezed dry
- 1 tsp basil
- 1/2 tsp garlic powder
- 4 sheets phyllo dough
- 1 oz butter, melted
Ahi Tuna & Crab Tower with Avocado Salsa
By Howie
1) For the crabmeat salad: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt and pepper together in...
- Crab Salad Mixture:
- 3 tb olive oil
- 1 tb champagne vinegar
- 1 tsp lemon zest, grated
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- pinch ground pepper
- 2 tb mayo
- 12 oz crabmeat (preferably Dungeness)
- Avocado Salsa:
- 3 ripe avocados
- 1/4 tsp ground coriander
- 1/2 tsp salt
- pinch ground black pepper
- 2 tsp lime juice
- 10 oz fresh ahi tuna (sushi grade)
- long english cucumber, peeled & sliced
- 2 cups frisee
- orange and grapefruit segments
Jam Thumbprints
By Howie
1) In mixing bowl, cream butter and ½ cup of the sugar till fluffy
- 3/4 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 11/2 tsp vanilla
- 2 cups all purpose flour
- 11/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup red raspberry, boysenberry, or currant jam
- 1/3 cup filberts, chopped
- 1 tsp orange or lemon peel, grated
- 2 egg whites
- 1/4 tsp cream of tartar
Mexican Dip
By Howie
1) Brown hamburger and onions
- 1 lb hamburger
- 1 onion, chopped
- 1 bottle Heinz HOT ketchup
- 1 large can kidney beans, mashed with liquid in blender or food processor
- 3 tb chili powder
- 1 tsp salt
- 1 tsp garlic salt
- 1/2 lb cheddar cheese
- olives
- chips
Spritz
By Howie
1) Thoroughly cream together butter and sugar
- 11/2 cups butter or margarine
- 1 cup sugar
- 1 egg
- 1 tb milk
- 1 tsp vanilla
- 1/2 tsp almond extract
- 4 cups all purpose flour
- 1 tsp baking powder
Baklava
By Howie
1) Butter bottom of 8-inch square baking pan
- 30 sheets of phyllo (8x8 inches)
- 1 cup butter, melted
- 1 cup walnuts, finely chopped or ground
- 1/2 cup almonds, finely chopped or ground blanched
- 2 tb sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- Lemon-honey syrup
Galotoboureko
By Howie
1) Heat milk; slowly add farina, stirring constantly
- Honey syrup:
- 4 cups milk
- 1 cup farina or cream of wheat
- 1/2 tsp salt
- 6 eggs, beaten
- 3/4 cup sugar
- 6 tb butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 24 sheets of phyllo (12x15 inches)
- 3/4 cup butter, melted
- 1 cup water
- 1 cup sugar
- 1/4 cup honey
Easy Eggs Benedict
By Howie
Eggs Benedict: 1) Slit and toast the muffin
- Blender Hollandaise Sauce:
- 1 English muffin
- 2 slices cooked ham
- 1 tb white vinegar
- 1 tsp salt
- 2 eggs, room temperature
- Blender Hollandaise Sauce (below)
- Paprika
- 3 egg yolks
- 1 1/2 tb lemon juice
- Pinch cayenne pepper
- 1.4 tsp salt
- 1/2 cup (1 stick) butter
Horseradish Salad
By Howie
1) Mix all but whipped cream and let cool until jello is partially set
- 1 pkg lemon jello
- 1 cup boiling water
- 1 tsp salt
- 2 tb vinegar
- 1 small bottle horseradish, drained
- 1 cup whipping cream, whipped
Warm Mushroom & Pancetta Salad
By Howie
Vinaigrette: 1) Whisk together first four ingredients, then season with salt and pepper
- Salad:
- 8 cups assorted greens
- 1 tb olive oil
- 1/2 cup shallots, thinly sliced
- 2 oz pancetta, thinly sliced
- 4 oz oyster mushrooms
- 1/4 cup dry sherry
- Sherry Vinaigrette:
- 1/2 cup sherry vinegar
- 1 tb honey
- 1/2 cup canola oil
- 1 cup olive oil
- pinch salt
- pinch fresh ground pepper