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Recipes
Mango, Craisins & Tomato Salsa over Grouper
By akselden
Salsa 1. Prepare the Mango- peel the mango and remove the meat from the seed-cut the mango into 1/4 in
- Salsa:
- 1 1/2 cups mangos (ripe)
- 1 1/2 cups Italian plum tomatoes, washed
- 1/4 cup Craisins
- 1/2 cup green onions (white & green - 1/4 inch dice)
- 2 cloves garlic, minced
- 1 ea. jalapenos, thinly sliced – seeds removed
- 1/4 cup fresh lime juice
- 2 tbsp. honey
- 1/2 cup fresh cilantro, chopped
- salt and pepper, to taste
- 1/2 tsp Cholula hot sauce
- 2 tsp. chili powder
- Grouper:
- 6 - 7 oz. pieces grouper
Orange Glazed Carrots
By akselden
1. Peel 1 1/2 pounds carrots ( 7-8 medium); cut into 2 inch lengths
- 1 1/2 pounds carrots ( 7-8 medium)
- 1 cup fresh orange juice
- 2 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 2 tablespoons chopped cilantro
MOUSSE - MEYER LEMON
By akselden
1. In the top of a double boiler, combine and mix well the egg yolks, sugar and grated zest
- 6 eggs, separated
- 3/4 C. sugar
- Grated zest of 2 Meyer lemons (about 1 T.)
- 1 T. unflavored gelatin
- Juice of 6 Meyer lemons (about 1 1/4
- C.)
- 2 C. heavy whipping cream
- Unflavored vegetable oil or softened butter for greasing the souffle dishes
Rice Pilaf
By akselden
Nice with the Poulet a la creme
- 1 1/2 T butter
- 1/2 medium onion, minced
- 1 large pinch kosher salt
- 1 1/2 C long-grain rice
- 1 1/2 C chicken broth
- 1 bay leaf
FRUIT - MAPLE SYRUP SPICED APPLES
By akselden
In a small bowl, combine apple slices with orange juice
- 4 medium-sized apples, peeled and thinly sliced
- 2 T orange juice
- 1 1/2 tsp orange zest
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 T maple syrup
- 2 T butter
Mojito
By akselden
Place 5 large mint leaves in a martini shaker
- 5 pieces of fresh mint
- 1 oz. simple syrup (2 parts sugar to 1 part water)
- 2 oz. Bacardi White Rum
- soda water
- squeeze of lime
- 2 lime wheels
Cheese-filled Deltas
By akselden
Mash feta cheese. Add cottage cheese and eggs, one at a time
- 1/2 lb. feta cheese
- 1 cup cottage cheese
- 2 eggs
- dash of nutmeg
- salt and pepper to taste
- 1 lb. filo leaves
- 1/2 lb. butter, melted
MOUSSE - VANILLA
By akselden
1. In heat proof cup combine gelatin and cold water; let stand 2 minutes
- 1 tsp. unflavored gelatin
- 2 T. cold water
- 1 1/4 C. warm Vanilla Custard Sauce
- 3/4 C. chilled whipping cream
CHOCOLATE MINT GLAZE
By akselden
In the top of a double boiler set over simmering water, melt the chocolate, stirring occasionally, until smooth
- 8 oz. finely quality bittersweet chocolate, chopped
- 1/4 C. very hot water
- 1 T. creme de menthe
CARAMELS - FLEUR DE SEL
By akselden
1. Line the bottom of an 8" square baking pan with parchment paper, then brush the paper lightly with oil, allowin...
- Vegetable oil
- 1 1/2 C. granulated sugar
- 1/4 C. light corn syrup
- 1 C. heavy cream
- 5 T. unsalted butter
- 1 tsp. fleur de sel, plus extra for sprinkling
- 1/2 tsp. pure vanilla extract