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Recipes
Texas Caviar
By Cathie davidson
Add all marinade ingredients and bring to a soft boil - cool completely
- 1/2 Green Pepper- chopped
- 1/2 Red Pepper -chopped
- 1/2 yellow or orange Pepper - chopped
- 1/2 small onion chopped
- 1 Can Corn (drained)
- 1 Can black eyed peas (drained)
- 1 small can Mild green Chili's chopped (4oz)
- 1 small jar pimentos - Chopped (2oz)
- 1/2 stalk celery chopped (optional)
- Completely Mix marinade
- 1 tsp salt
- 1 TBL water
- 1/2 tsp Pepper
- 3/4 cup cider vinager
- 3/4 cup sugar
- 1/2 cup veg. oil (or canola)
Cauliflower with Rosemary au Gratin
By Cathie davidson
Preheat the oven to 375 degrees
- Salt
- 1 large or 2 medium heads cauliflower (about 3 lbs.), cut into florets (about 8 cups)
- 4 tablespoons (1/2 stick) butter
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh rosemary leaves, finely chopped
- 3 tablespoons flour
- 1/2 cup dry white wine or vegetable or chicken stock
- 2 1/2 cups milk, warmed
- Pepper
- Freshly grated or ground nutmeg
- 1 egg yolk, preferably free-range organic
- 1 1/2 cups freshly grated Parmigiano-Reggiano
Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
By Cathie davidson
Directions Soak cellophane noodles in hot water for 10 minutes, until tender
- 8 ounces cellophane noodles
- 1/4 cup reduced-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive or vegetable oil
- 1 1/2 pounds large sea scallops, about 12
- Ground black pepper
- 1/4 cup scallions, chopped
Daniel J's Penne
By Cathie davidson
1. Toss Chicken with marinade in a non-aluminum bowl
- 6 Boneless chicken breasts halves, cubed
- 1 pound Penne
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/4 cup white wine
- 1 14.5 ounce can diced tomatoes, Delmonte
- 12 oil packed dried tomato halves, patted dry, julienne
- 1/2 cup chicken broth
- 1 pound fresh spinach
- 1/2 pound smoked mozzarella (Scamorza), diced
- MARINADE
- 2 Tablespoons Extra virgin olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon red onion or shallots, chopped
- 1/2 teaspoon minced garlic
- salt and pepper, to taste
Corn Risotto with Roasted Shrimp
By Cathie davidson
Rachel Ray
- 6 Cups Chicken Stock
- 20 large shrimp - peeled, deveined, tail on
- 4 TBL Olive Oil
- 6 Cloves garlic- 4 crushed, 2 finely chopped
- Salt & Pepper
- 1 Lemon - halved
- 2 ears corn
- 1 onion finely chopped
- 1 1/2 cups Arborio rice
- 2 TBL Fresh Thyme leaves
- 1 fresh bay leaf
- 1/2 cup dry white wine
- 1 cup freshly grated Parmigiano-Reggiano
- 2 TBL butter
- Finely chopped herbs such as Chives, Parsley, and/or dill, for serving
Italian Breaded Pork Chops
By Cathie davidson
Preheat oven to 325 degrees F (160 degrees C)
- 3 eggs, lightly beaten
- 3 tablespoons milk
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and chopped
- 4 pork chops
- Flour
Jeff Mauro's Sweet & Sour Pork Slider
By Cathie davidson
Fire up your grill for Memorial Day with this recipe for a Sweet & Sour Pork Slider from celebrity chef Jeff Mauro
- For the pork:
- 2 1/2 pounds of boneless pork shoulder, cut into thirds length-wise
- 1/4 cup soy sauce
- 1/2 cup hoisin
- 3 tablespoons Chinese rice wine
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 tablespoons five-spice powder
- 1 teaspoon granulated garlic
- 1 teaspoon fresh, zested ginger
- 1 teaspoon red food coloring
- 8 King's Hawaiian Hamburger Buns
- 1 recipe pickled daikon & Carrot
- 1 recipe Sambal Mayo
- 2 fresh jalapenos, sliced whole along the bias
- For the Sambal Mayo:
- 1 cup mayo
- 2 tablespoons sambal oelek
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon fresh ginger, zested
- For the Pickled Daikon & Carrot:
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1 daikon, cut into thin julienned strips or run through a mandolin
- 4 large carrots, julienned or run through a mandolin
Fontina-Stuffed, Bacon-Wrapped Dates
By Cathie davidson
1. Preheat broiler and line a baking sheet with parchment paper
- Fresh dates
- Fontina cheese, cut to fit inside the dates
- Bacon, cut into 3" pieces
Chipotle Chicken Fajita Rice Bowls
By Cathie davidson
For the chicken: In a large bowl combine the halved chicken, lime juice, cilantro, minced chipotle peppers
- FOR THE MARINADE:
- 4-6 Boneless, Skinless Chicken Breasts Halves
- 1/2 a Lime, juiced
- 1 handful Fresh Cilantro, chopped
- 2 Chipotle Peppers in Adobo, minced
- 1 recipe for Taco/Fajita Seasoning
- 1/4 cup Olive Oil
- FOR THE RICE:
- 4 servings of Brown or White Rice
- 1 handful Fresh Cilantro, minced
- 2 pinches Kosher Salt
- 1/2 a lime, juiced
- FOR THE CHICKEN BOWLS:
- Olive Oil
- Butter
- 1/2 of each Red, Orange and Green Bell Pepper, sliced into strips
- 1 Red Onion, Sliced
- 1 cup Corn, Fresh or Frozen {thawed}
- 1 {15 oz} can Black Beans, drained and rinsed
- Optional Toppings: avocado, diced tomatoes, sour cream and hot sauce
Deviled Eggs
By Cathie davidson
cut eggs in half. Arrange white part on plate
- 8 hard boiled eggs
- 1/4 cup salad dressing (Miracle Whip)
- 1/2 tsp. powdered mustard
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. paprika