Thursday, December 31, 2009

Shrimp Cocktail Appetizer



  • 1/2 cup catsup
  • 2 tablespoons hot cream style horseradish
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoons freshly cracked black pepper
  • 2 teaspoons fresh lemon juice
  • 4 drops Tabasco
  • 1/2 teaspoon Worcestershire
  • 2 garlic cloves, minced
  • 2 martini glasses
  • 20-24 shrimp seafood, cooked, peeled, tail-on (61 to 70 count)
  • 2 slices lemons
  • 2 parsley sprigs

  1. Make the shrimp cocktail sauce by combining the catsup, horseradish, sugar, salt, black pepper, fresh lemon juice, Tabasco, Worcestershire and minced garlic cloves together in a small bowl. Can be prepared in advance.
  2. Spoon the cocktail sauce into martini glasses, arrange shrimp around the rim draping tails over the side for a beautiful presentation.
  3. Make a slit in the lemon slices from the peel to the center, place on rim of glasses, add parsley sprigs for garnish and serve.

Shrimp Cocktail Appetizer @ Group Recipes

Julienne of Fresh Snow Peas and Carrots with Lemon Vinaigrette




  • Carrots, peeled, cut into 3" matchsticks (julienne)

  • Fresh snow peas, trimmed, cut into matchsticks (julienne)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon minced garlic

  • 1/4 teaspoon Kosher salt

  • freshly cracked black pepper

  • 1/4 teaspoon fresh Thyme leaves



  1. Place carrots and snow peas in a saucepan with boiling salted water, immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.

  2. Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.

  3. **use a mandoline or sharp knife to cut vegetables into thin julienne strips


Fresh Snow Peas And Carrots With Lemon Vinaigrette @ Group Recipes

Crispy Crust Top baked Potatoes




  • 4 6-8 oz long baking potatoes, peeled.

  • 3 Tbsp extra-virgin olive oil, divided

  • 1/4 cup Parmesan cheese

  • 1/2 cup fine breadcrumps

  • 1tsp paprika

  • kosher salt to taste

  • 2 Tbsp melted butter

  • 2 tsp fresh parsley, minced for garnish



  1. Place the potaotes in cold water to prevent browning as they are prepared.

  2. Cut and discard a thin lengthwise slice from the bottom of each potato so that they will sit flat on a cutting board.

  3. Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through. Using a sharp knife held at right angles to the wooden spoons or chopsticks, thinly slice potatoes crosswise, do not cut completely through.

  4. Return potatoes to cold water and repeat this process until all potatoes are sliced.

  5. Towel dry potatoes, place cut side up in a shallow greased baking pan, brush with 1 tablespoons oil.

  6. In a food processor puree the Parmesan cheese, breadcrumbs, paprika, salt and remaining 2 tablespoon extra-virgin olive oil; spread on potatoes pressing to adhere. Cover with foil and bake potatoes at 450° for 30 minutes. Remove foil and bake 15-20 minutes more.

  7. The potato slices fan out as they bake. Drizzle with melted butter, parsley and serve.


Crispy Crust Baked Potatoes @ Group Recipes

Lobster Tail with herbed butter sauce



Ingredients:
  • 4 Lobster tail - each 6 oz.
  • 1/2 cup water
  • 4 Tbsp unsalted butter
  • a pinch of salt and pepper
  • Lemon wedges, for garnish
Butter Sauce
  • 1 stick salted butter, at room temperature
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped tarragon leaves
  • 1 clove garlic, minced
  • Dash hot sauce
  • Freshly ground black pepper

Directions:
  1. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.

  2. In a skillet, add 1/2 cup of water to boil, reduce heat to low and slowly add 4 Tbsp butter whisking to emulsify. DO NOT BOIL.

  3. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste.

  4. Place the lobster tail in the skillet and cover. Maintaining a controlled temperature ( about 160~180 degree ).

  5. Steam cook for 8 minutes. DO NOT OVERCOOK.

  6. Serve with herbed butter sauce.

Lobster Tail With Butter Sauce @ Group Recipes

Sunday, December 27, 2009

Baked Leek and Mushrooms


Serve: 4 Prep 15 mins Cook 45 mins

Ingredients:
  • 1oz butter
  • 5 medium leeks, trimmed and sliced
  • 8 ¾ oz mushrooms, sliced
  • 1 clove of garlic, crushed
  • 3 fl oz chicken stock , or vegetable stock
  • 5 fl oz cream of mushroom
  • 1 tsp thyme leaves
  • 1 oz grated parmesan
  • a pinch of parsley, chopped

Direction:

  1. 1. Preheat the oven to 375 degree..
  2. Melt the butter over a medium heat and add the leeks. Saute the leeks for 2-3 minutes, stirring occasionally.
  3. Add the mushrooms and thyme leaves. Season with salt and pepper. Finally, add the garlic and cook for a further 3-4 minutes.
  4. When the vegetables are lightly browned, add the chicken stock and cream of mushroom. Bring to the boil.
  5. Transfer the leeks to the oven dish and bake for 20 minutes.
  6. Remove the dish from the oven and sprinkle over the parmesan.
  7. Return the dish to the oven for a further 10 minutes, until most of the liquid has evaporated. garnish with chopped parsley
  8. Serve immediately.


http://www.grouprecipes.com/107997/baked-leek-amp-mushrooms-with-parmesan.html