Mother's
Day Off - Sunday, May 11 2008
What does Mom want for Mother’s Day? I’m
certain a quiet day off would be greatly appreciated;
so why not take over the kitchen duties!? Start
her off with an elegant breakfast and follow
up with an equally dazzling lunch and supper – and
don’t you dare leave a mess behind!
Give Mom all the space she needs this Sunday
and treat her to a tasty day with the daddy gourmet! -
chef mick
Banana
Stuffed French Toast
Dazzle Mom with this banana mascarpone stuffed
toast drizzled with creamy coconut syrup and
toasted macadamias. A rich dish for
special occasions, balance it with plenty of
fresh fruit.
1 banana, mashed
1 equal part fresh mascarpone cheese
powdered sugar to taste
Challah or your favorite bread, sliced 1 to 1.25-inch
thick
¾ cup half-n-half
2 eggs
1 tsp vanilla
pinch of salt and two pinches of sugar
Coconut Syrup*
Toasted Macadamias**
Mash bananas with equal parts of mascarpone
or cream cheese, and sweeten with powdered sugar
to taste. Whip it smooth and transfer to a pastry
bag, or plastic bag with a small piping tip cut
in the corner.
Split Challah slices horizontally, leaving one
edge intact. Carefully and evenly pipe a small
amount of the banana mixture inside the bread
and press gently to close – do not overstuff!
Place stuffed toast in a casserole. Preheat a
large heavy griddle, and oven.
Combine eggs, half-n-half, vanilla, and pinches
of salt and sugar in a mixing bowl and whisk
until smooth. Pour over stuffed toast and gently
lift with spatula to moisten on all sides and
soak for about 1 minute.
Pan fry French toast as usual, then transfer
to rack-lined cookie sheet and hold in oven.
If your toast is still a little soggy, bake to
finish cooking.
* Coconut Syrup
Pour 1 can of coconut milk into a saucepan and
reduce until syrupy thick, sweeten to taste
with sugar and serve.
** Toasted Macadamias
Preheat a large skillet over medium high to high
heat (not a stick free skillet). Add raw macadamia
nuts and toast, stirring and tossing regularly – do
not leave pan unattended - toss every 10-15
seconds. When nuts begin to toast, sprinkle
with fine sea salt and toss continually - transfer
to a cutting board to cool.
---
Me
Ke Aloha (with love) Salad
A colorful fruit and greens salad with
kiwi vinaigrette and toasted macadamias – great
with seafood, chicken and pork dishes.
2 parts spring greens
1 part baby spinach
1 part finely shredded cabbage, pref a blend
of red and green
sliced water chestnuts
red bell pepper slivers
carrot matchsticks
mango or papaya slices, mandarin oranges, or
fresh orange segments
Kiwi Honey Vinaigrette*
Pacific Rim Roasted Macadamias**
Wash, combine and toss with vinaigrette, serving
with roasted macadamia nuts. Makes a great main
dish topped with grilled fish, poultry or pork.
* Kiwi-Honey Vinaigrette
2 ripe kiwi
2 TBS apple cider or red wine vinegar
1 TBS honey
1/4 tsp fine sea salt
1/4 tsp fine white pepper
3 TBS buttery olive oil, or canola oil
Peel kiwis, chop coarsely and place in a blender
with remaining ingredients, except olive oil.
Puree for a few seconds, taste and adjust with
more honey, or whatever tickles your fancy.
Holding olive oil in one hand, switch blender
on high speed and slowly drizzle in about 3 TBS
olive oil. Makes about 4 side-salad servings.
** Pacific Rim Roast Macadamias
5-6 oz macadamia pieces and halves
1 tsp olive oil
½ tsp fine sea salt
½ tsp finely minced dried orange peel
¼ tsp sugar (white or brown)
1/8 tsp ea: white pepper, dry ginger, turmeric
scant pinch of cayenne
Pre-heat a heavy 10-inch skillet (NOT stick
free) over medium heat. Add oil, crank heat to
high and add nuts. Stay right there and toss
every 15 seconds until nuts are partially toasted.
Pour onto paper towels and immediately sprinkle
with seasonings.
--
Barbecued
Salmon with Blueberry Salsa
A simple grilled salmon finished with a
zesty berry salsa – fresh, healthy and
elegant. Serve with a light fruity white
wine.
1 salmon, steelhead or char fillet, 1.5-2 LBS
Tom Douglas' Rubs with Love - Salmon Rub, Seafood
Rub or your favorite.
1/2 large pink grapefruit (sectioned with membrane
removed), diced
2 TBS finely chopped red onion
1 jalapeno pepper, chopped
1 tsp honey
1 TBS lime juice
1 cup blueberries, fresh or thawed
2 TBS chopped fresh cilantro
salt and freshly ground pepper to taste
Cut salmon into 4 serving portions and season
well with Rub's with Love seasoning rub, or an
appropriate amount of your favorite seasoning
blend - simple sea salt and pepper is great.
Prepare the barbecue and oil the grill.
Barbecue salmon skin side down over medium high
heat for about 10 minutes per inch of thickness.
Mix all the other ingredients just before serving
and spoon salsa over salmon or serve on the side.
- Makes 4 servings
---
Mushroom & Shrimp
Smothered Fillet Mignon
Grilled fillet mignon on a bed of sautéed
mushrooms and topped with sautéed shrimp – serve
with a dry rose or light red wine.
8 oz fresh white mushrooms, washed and sliced
2-3 TBS olive oil, separated
1/2 tsp minced or crushed garlic
1 large shallot bulb, finely slivered
fine sea salt and white pepper to taste
1/4 cup minced Italian parsley
2 beef fillet mignon steaks – 6-8 oz each
fine sea salt and black pepper to taste
6-8 oz wild American shrimp (pref Royal Reds)
peeled & deveined
1/4 cup bell pepper confetti (minced red, green
and orange peppers, paper towel dried)
2-3 TBS premium butter, softened
lemon wedges
Wash and slice mushrooms. Add 1 TBS oil to a
skillet along with garlic, shallots and a pinch
of salt, cooking until they begin to soften.
Add mushrooms and sauté – olive
oil and or butter can be added to taste, but
use sparingly. Season to taste with salt and
white pepper, also sparingly, and when done,
toss with fresh minced parsley and remove from
flame.
Meanwhile, season steaks to taste with salt
and pepper, grilling to taste – remove
and rest for at least 5 minutes. Prepare 2 plates
with half of the mushrooms, pressing the mushrooms
into a flat circle as a base for the steak and
surrounding with other veggies (steamed veggies
and mashed potatoes would be nice).
Sauté the shrimp and bell pepper confetti
with 1 TBS salted butter over medium heat for
about 2 minutes – do not overcook! For
a delicate shrimp flavor, do not season – for
a little kick, splash your favorite hot sauce.
Remove from heat and add the rest of the softened
butter, swirling just to melt – immediately
serve shrimp and butter over steak. – Chef
Michaelangelo (mick) Rosacci, www.TonysMarket.com
-- www.TonyRosacciCatering.com
---
Chocolate
Dipped Strawberries
A simplified recipe for quick chocolate-dipped
Strawberries. Serve with sweet desert
wine.
High-quality Milk
High-quality Semi-sweet Chocolate
High-quality white chocolate
Large strawberries, rinsed and air dried completely
With a chocolate chipper, the tip of a heavy
knife or a clean screwdriver, break chocolates
into small chunks – keep separated.
Mix milk and semi-sweet chocolate to taste in
a bowl, place bowl over a slowly simmering pot
of water and stir occasionally. Chocolate burns
at a low temperature so this step must be very
slow. Once melting starts, turn boiling water
off and stir occasionally.
As soon as chocolate is liquid, dip dry berries
and place on a pan lined with parchment or waxed
paper. Place in refrigerator.
In a second bowl, melt white chocolate over
the double boiler in the same method. With a
spoon, drizzle a little of the white chocolate
decoratively over the berries in thin ribbons – or
try painting the berries with white chocolate
and a tiny brush. Refrigerate and serve the same
day.
Why not dip other fruits, pretzels, cookies,
whatever… Also can be served warm as
fondue. Chef Michaelangelo (mick) Rosacci
--- |
