Food Done Right

Sauteed Shrimp over Guacamole on a Corn Chip Ingredients: 20 shrimp peeled and de-veined 2 tbsp olive oil 1 bag Tostitos scoops Guacamole: 3 avocados mashed 3 cloves garlic minced 3 roma tomatoes small dice 3 limes juice of Method: Shrimp: Slice shrimp in half lengthwise. Heat oil in a large saute pan and add shrimp, cook through and season with salt and pepper. Cool shrimp and hold for later use. Guacamole: In a large bowl add all ingredients mix well and season with salt. Set up: Lay out 40 Tostitos scoops on a serving tray top with guacamole and shrimp serve immediately Seared Ahi Tuna with Wasabi on Watermelon Ingredients 1 watermelon 1 lb fresh ahi tune 2 tbsp wasabi paste Method: Watermelon Cut the watermelon into bite size pieces and set aside Tuna Season with salt and pepper and sear in a hot saute pan on both sides for about 30 seconds. Leave the center of the tuna un-cooked and rare. Slice tuna into pieces just smaller than your watermelon. Set up: Lay the watermelon pieces on a serving tray and place the tuna on top. Finish with a dab of wasabi paste. Be very careful not to put on to much wasabi it is very spicy and can be overwhelming. Smoked Salmon on Toast with Sour Cream and Dill Ingredients: 1/2 lb smoked salmon 1 French baguette 1/4 cup sour cream fresh dill for garnish Method: Salmon: Cut Salmon into 1/2 inch pieces and roll into little logs set aside Baguette: Slice baguette into thin slices and toast in a 350-degree oven until golden brown and crispy. Set up: Place baguette on a serving tray and spoon a small amount of sour cream onto cracker. Top with salmon and garnish with fresh dill. Seared Crab Cakes with Spicy Mayonnaise Ingredients: Crab cakes: 1 lb canned claw crabmeat 1 red bell pepper small dice 1 yellow onion small dice 1 cup breadcrumbs 1 cup mayonnaise 2 eggs Mayonnaise: 1 cup mayonnaise cayenne pepper to taste Old Bay seasoning to taste paprika to taste Method: Crab cakes: Saute onion and red bell pepper until tender and translucent about 10 minutes over medium heat, let cool. In a large bowl mix together all ingredients and mold into small circles about the size of quarters 1/2 of an inch high. Place a non-stick pan over medium heat coat pan with vegetable oil and sear the crab cakes until golden brown on each side. Remove from pan and set aside. Spicy mayonnaise: In a small bowl mix mayonnaise with other ingredients tasting often. For a spicier taste use more cayenne pepper. For more seasoned flavor use more old bay. Adjust seasoning to your liking. Set up: Place crab cakes on a serving platter and top with a touch of spicy mayonnaise serve immediately.

Sauteed Shrimp over Guacamole on a Corn Chip Ingredients: 20 shrimp peeled and de-veined 2 tbsp olive oil 1 bag Tostitos scoops Guacamole: 3 avocados mashed 3 cloves garlic minced 3 roma tomatoes small dice 3 limes juice of Method: Shrimp: Slice shrimp in half lengthwise. Heat oil in a large saute pan and add shrimp, cook through and season with salt and pepper. Cool shrimp and hold for later use. Guacamole: In a large bowl add all ingredients mix well and season with salt. Set up: Lay out 40 Tostitos scoops on a serving tray top with guacamole and shrimp serve immediately Seared Ahi Tuna with Wasabi on Watermelon Ingredients 1 watermelon 1 lb fresh ahi tune 2 tbsp wasabi paste Method: Watermelon Cut the watermelon into bite size pieces and set aside Tuna Season with salt and pepper and sear in a hot saute pan on both sides for about 30 seconds. Leave the center of the tuna un-cooked and rare. Slice tuna into pieces just smaller than your watermelon. Set up: Lay the watermelon pieces on a serving tray and place the tuna on top. Finish with a dab of wasabi paste. Be very careful not to put on to much wasabi it is very spicy and can be overwhelming. Smoked Salmon on Toast with Sour Cream and Dill Ingredients: 1/2 lb smoked salmon 1 French baguette 1/4 cup sour cream fresh dill for garnish Method: Salmon: Cut Salmon into 1/2 inch pieces and roll into little logs set aside Baguette: Slice baguette into thin slices and toast in a 350-degree oven until golden brown and crispy. Set up: Place baguette on a serving tray and spoon a small amount of sour cream onto cracker. Top with salmon and garnish with fresh dill. Seared Crab Cakes with Spicy Mayonnaise Ingredients: Crab cakes: 1 lb canned claw crabmeat 1 red bell pepper small dice 1 yellow onion small dice 1 cup breadcrumbs 1 cup mayonnaise 2 eggs Mayonnaise: 1 cup mayonnaise cayenne pepper to taste Old Bay seasoning to taste paprika to taste Method: Crab cakes: Saute onion and red bell pepper until tender and translucent about 10 minutes over medium heat, let cool. In a large bowl mix together all ingredients and mold into small circles about the size of quarters 1/2 of an inch high. Place a non-stick pan over medium heat coat pan with vegetable oil and sear the crab cakes until golden brown on each side. Remove from pan and set aside. Spicy mayonnaise: In a small bowl mix mayonnaise with other ingredients tasting often. For a spicier taste use more cayenne pepper. For more seasoned flavor use more old bay. Adjust seasoning to your liking. Set up: Place crab cakes on a serving platter and top with a touch of spicy mayonnaise serve immediately.

Today we’re making an all time classic, Fettucini Alfredo. This deliciously famous dish really is very simple to make at home. Watch as Chef Barry shows you how easy it can be to impress your dinner guests with this amazing Fettucini Alfredo. Ingredients: 8-16 shrimp depending on size 1 large portobello mushroom sliced 1 package of fresh fettucini pasta 1-pint cherry tomatoes sliced in half 1/2 cup parmesan cheese 1 cup white wine 1 cup heavy cream 2 cloves garlic minced 1 tbsp butter 1 tbsp olive oil Method: Bring a large pot of water to a boil, place pasta in boiling water and cook for about 4-5 minutes. In a large sauce pan heat oil and add shrimp. Sear shrimp on both sides for about 30 seconds. Add butter and garlic cook for another 30 seconds then add the white wine. Let wine cook down till almost dry, add the mushrooms and heavy cream bring to a boil and add the tomatoes. Let the cream boil for a few minutes to thicken up the sauce. Add the cheese and serve over the pasta.

Ingredients: 2 each 6-8oz salmon filets 1/2 lb green beans 1 yellow squash 1 green zucchini 1 leek 1 carrot 2 tbsp butter 1/2 cup white wine 1 lemon 2 pieces parchment paper Method: Pre-heat oven to 350 degrees and bring a large pot of water to a boil. Julienne all vegetables except for the green beans. Blanch all vegetables separately (boil in water for just a minute then place in ice water to stop cooking). Lay down the two pieces of parchment paper and place one salmon per paper near the bottom of the paper. Season with salt and pepper then lay all vegetables on top of salmon and season the vegetables. Place one tablespoon of butter and one slice of lemon on top of each salmon. Fold parchment into a pouch leaving a hole to pour in the wine. Pour in wine and seal of the hole. Place on cookie sheet in oven and cook for 10-15 minutes or until salmon is cooked through.

Ok here is the second part of our Super Bowl Party Food episode. Today we’ll be finishing up the Buffalo Wings with Blue Cheese Sauce, Super Nachos with Seasoned Ground Beef, Twice-Baked Potato Skins, and Bacon Wrapped Shrimp with Red Pepper Coulis. The guests mouths are probably starting to water by now so we won’t delay any more, get in there and make some really great food. Don’t forget to watch part one of this episode to see how everything got started.

Let’s be honest, besides the game the best part of every Super Bowl party is the food. Today we’ll be making Buffalo Wings with Blue Cheese Sauce, Super Nachos with Seasoned Ground Beef, Twice-Baked Potato Skins, and Bacon Wrapped Shrimp with Red Pepper Coulis. Your party guest will be really impressed when you lay all this food out on the dining room table. Make sure to watch part two of this episode to see how to finish and plate everything. Ingredients: Buffalo Wings with Blue Cheese Sauce 1 container chicken legs 1 cup Franks hot sauce 2 tbsp butter Super Nachos with Seasoned Ground Beef 1 lb lean ground beef 1 tsp cumin 1 tsp cayenne 1 tsp paprika 1 bag corn tortilla chips 1 lb cheddar cheese 1 cup sour cream 1 cup guacamole 2 cup salsa Twice-Baked Potato Skins 20 baby red potatoes about 1-2 inches in diameter 1 cup sour cream 1 cup cooked bacon cut into small pieces 1 bunch scallions cut small 1 cup cheese Bacon Wrapped Shrimp with Red Pepper Coulis 2 lbs. U-15 peeled and de-veined shrimp 2 packages bacon 1 yellow onion julienne 2 red bell peppers chopped 2 cups chicken stock Method: Buffalo Wings with Blue Cheese Sauce: Pre-heat oven to 400 degrees. Season chicken with salt and pepper, and sear in a hot saute pan on both sides till golden brown. Place chicken on a baking sheet and cook in oven 30-45 minutes. In a separate pan heat Franks hot sauce with butter and pour over chicken when done. Serve Chicken with your favorite dipping sauce like blue cheese or ranch dressing. Super Nachos with Seasoned Ground Beef: Pre-heat oven to 400 degrees. Crumble ground beef into a hot saute pan and season with spices and salt and pepper. Cook till done, drain off fat, and set aside. Cover bottom of a square baking dish with tortilla chips place half of the beef, cheese and salsa on top of the chips, then cover chips with the rest of the beef, cheese and salsa. Place in oven to warm and melt cheese, about 15-20 minutes. Remove from oven and add sour cream and guacamole. Serve warm. Twice-Baked Potato Skins: Pre-heat oven to 400 degrees. Cut bacon into small pieces and cook in a hot saute pan till crispy. Drain fat from bacon and set aside for later use. Place potatoes in a large pot of water and bring to a boil, and reduce to a simmer. Cook potatoes till fork tender, carefully remove from water and cut in half. While potatoes are still warm remove a small amount of each half potato with a melon baller. Place potatoes on a sheet tray and place in oven to dry out, about 15 minutes. Remove from oven, top with sour cream, bacon, cheese and scallions. Bacon Wrapped Shrimp with Red Pepper Coulis: Red pepper coulis: Saute onion in saucepot for about ten minutes careful not to get to much color on the onions. Add bell peppers and cook on medium heat for about 20-30 minutes. When the peppers are nice and sauteed add chicken stock, bring to a boil cook for 20 minutes. Remove from heat and blend well, reserve for later use. Shrimp: Lay bacon out one piece at a time, place one shrimp on bacon and roll tightly. Cut off any extra bacon. Repeat until all shrimp is rolled. Sear shrimp in a large saute pan over high heat on both sides till golden brown. Remove from pan and place on baking sheet Cook in 400-degree oven for 7-10 minutes. Place shrimp on serving platter and drizzle with the red pepper coulis, serve warm.

Ingredients: 4 pork chops 8 slices of prosciutto 8 slices swiss cheese 1 cup polenta 3-4 cups chicken stock 2 cups milk ¼ cup parmesan cheese 4 cups sliced shitake mushrooms 2 tbsp butter 2 cloves garlic minced 2 tbsp olive oil Method: Polenta: Bring milk and 2 cups of chicken stock to a boil and whisk in polenta. Turn down to a simmer and whisk continuously to prevent burning. Cook about 30 minutes stirring constantly, add water if the polenta gets dry. When polenta is finished add cheese and season with salt and pepper. Pork chop: Pre-heat oven to 350 degrees. Slice pork chop down the side making a pocket for the filling. Stuff each pork chop with 2 slices of prosciutto and swiss cheese. Season pork chop with salt and pepper and sear in a sauté pan over high heat on both side and place in oven for 5-10 minutes or until cooked through.

Ingredients: 2 boxes lasagna pasta Vegetables: 1 med eggplant 1 med yellow squash 1 med green zucchini 1 red bell pepper Cheese Filling: 1 large bag of shredded mozzarella cheese 1 large container of ricotta cheese 1 egg dry parsley Tomato Sauce: See previous “Meatballs and Tomato Sauce” Episode Method: Pasta: Bring a large pot of salted water to a boil and add all of the pasta, be sure to stir the pasta to keep it from sticking to one another. When pasta is cooked to al-dente strain some of the water out and add ice to the pot to cool down the pasta. When the pasta is cooled strain and coat with some vegetable oil to keep the pasta from sticking. Place the pasta to the side for later use. Vegetables: Slice all of the vegetables on a bias about 1/4 inch thick, drizzle with salt and pepper and grill. Be careful not to over cook the vegetables since you will be cooking them in the oven later. Cheese Filling: In a mixing bowl combine ricotta cheese, egg and dry parsley for color and salt and pepper to taste. Mix well and set aside. Putting it all together: Cover the bottom of a large baking pan with tomato sauce, then layer the lasagna pasta, ricotta cheese, grilled vegetables finally the mozzarella cheese. Repeat layering until pan is full. Cover the top of your dish with the remaining mozzarella cheese. Cover with foil and place in a 350 degree oven for 45-60 minutes or until hot in the center. When lasagna is almost done remove foil to make cheese on top crispy.

Ingredients: Meatballs: 1/2 lb ground beef 2 cloves garlic minced 1 small onion minced 1 egg 1/4 cup italian breadcrumbs 1/4 cup milk 1 tbsp grated parmesan cheese Sauce: 1 large can tomato puree 1 large can tomato sauce 5 cloves garlic minced 1 large onion minced 1 tsp sugar 1 tbsp fresh thyme chopped 1 tbsp fresh oregano chopped 1 tbsp fresh basil chopped Method: Meatballs: Place all ingredients in a large bowl and mix well, season with salt and pepper. Roll meatballs into desired size, about 1inch in diameter, and set aside. Sauce: In a large saucepot saute the onion and garlic until translucent. Add the tomato puree and sauce to the pan and bring to a simmer. If the sauce seems thick add a little water, this will help the sauce from burning as well. Mix in the sugar and season with salt and pepper. Add all of the herbs. Now add in the meatballs being careful not to break them up as you put them in. Turn down the heat so as not to burn the sauce, stir occasionally and let cook for about an hour, or until the meatballs are fully cooked. Serve warm.

Ingredients: Crepes: 4 eggs 3 cups milk 2 cups flour 1/3 cup melted butter 1 pinch salt Cheese Blintz: 8oz farmers cheese 8oz cream cheese 1tsp cinnamon 1/4tsp vanilla extract Strawberry Sauce: 2 baskets fresh strawberries 1 cup orange juice 1/4 cup sugar Suzette: 6 oranges 1/2 gallon orange juice 1 small bottle grand marnier 1/2 cup butter Method: Crepes: In a blender mix eggs, milk, flour and salt. Be sure to scrape down the sides to incorporate all of the flour. Set aside and let rest for 30 minutes. After rested whisk in melted butter. To cook the crepes coat a warm non-stick pan with cooking spray, and cover your pan with a thin layer of crepe mix. Cook over medium heat till lightly browned, about 30-45 seconds flip crepe over and finish cooking other side about another 30-45 seconds. Place cooked crepes on a plate and stack crepes on top of one another till all crepes are cooked. Reserve till ready to eat. Cheese Blintz: In a mixer with the paddle attachment mix all ingredients, taste and adjust seasoning if needed to your liking. Put mix aside until ready for use. Strawberry Sauce: Remove stem from strawberries and coarsely chop, place in a medium saucepot with orange juice and sugar. Cook for about 20-25 minutes on medium to low heat, sauce should be thick and chunky. Putting the crepes together: Fill one crepe at a time with some of the cheese mixture and fold in half and in half again. After all crepes are filled, place on a cookie sheet and place in a 300-degree oven just to warm about 3-5 minutes. Remove from oven cover with sauce and serve. Crepe Suzette: Cut oranges into segments removing the skin and all of the white part. Place about 6 orange segments into a crepe and fold into ¼’s. In a sauté pan add 1Tbsp butter and ¼ cup orange juice bring to a boil and add the filled crepe. Cook until most of liquid is gone then add 1oz of grand marnier. Continue cooking to cook out the alcohol, take off the heat and serve immediately.

We just want to let you know about a new feature of the web site called Ask Jillian. Jillian is committed to answering any cooking, baking, recipe, or food related question you might have. So visit the Ask Jillian page and ask away!

This is a great dish that can be a wonderful appetizer or add a vegetable and make a meal out of it. Our garlic shrimp will be served on top of a really tasty red quinoa and topped off with a tangy mango salsa. Ingredients: Garlic Shrimp: 18 shrimp peeled and de-veined 4 cloves of garlic minced 2 Tbsp butter 1 lemon juice of Red Quinoa: 1 cup red quinoa 1 small onion small dice 1 carrot small dice 2 celery sticks small dice 1 garlic clove minced 11/2-cup chicken stock 11/2-cup water Mango Salsa: 2 Mangoes small dice 2 large shallots small dice 2 tomatoes small dice 1 small bunch of parsley chopped 3 limes juice of Method: Red Quinoa: In a medium saucepan sauté onions and garlic till translucent, add carrots and celery. Cook till tender and add quinoa, cover with chicken stock and water. Bring to a boil, turn heat down to medium and cook till done, about 25-30 minutes. All of the liquid should be absorbed into the quinoa if it gets dry add more liquid. Mango Salsa: Add mangoes, shallots, tomatoes and limejuice into a large bowl and mix together. Season with salt and pepper, finish with parsley for color and set aside. This salsa is best served after it has rested for about an hour at room temperature. That allows all of the flavors to blend and come out. Garlic Shrimp: In a large pan sauté shrimp overt high heat, cook on both sides for about one minute or until cooked through. Add butter and garlic, cook for another minute being careful not to burn the garlic. Finish with lemon juice and serve.

Today we have a very versatile dish. Our scallops and couscous and be served as a great party apetizer or add a vegetable and you have yourself a really wonderfull flavor packed entree. The sun-dried tomatos give a real nice flavor and texture to the couscous while the Saffron beuree blanc over top really brings everything together. Ingredients: 12-16 Scallops Couscous: 2 cups couscous ½ cup sun-dried tomatoes 2 cups chicken stock 2 Tbsp butter Saffron Beurre Blanc: 2 cups white wine ¼ cup heavy cream 3 shallots minced 6 sprigs fresh thyme 1 lemon juice of 1lb un-salted butter 1 tsp saffron Method: Saffron Beurre Blanc: In a saucepot place white wine, cream, shallots and thyme cook until almost dry. Turn the heat to medium and slowly whisk in the cold butter a little at a time. When all of the butter is incorporated to the pan strain the sauce. Once the sauce is strained add the saffron and mix in well, place sauce somewhere warm. Couscous: Place chicken stock and sun-dried tomatoes in a saucepot and bring to a boil. Place couscous in a bowl and cover with the hot chicken stock, wrap with plastic wrap and let stand for five minutes. After five minutes remove wrap and fold in the butter, season with salt and pepper and serve warm. Scallops: Cover a large sauté pan with oil and place over high heat, once the pan is hot place the scallops one at a time in the pan. Do not over crowd the pan. Cook the scallops till dark brown about 1-2 minutes, if they start to burn turn down heat to medium. Turn the scallops over and cook on other side about 1-2 more minutes. The scallops should be finished remove from heat and serve. If you want the scallops cooked more you can place them in the oven for a longer time.

Congratulations to Barry for winning 1st Place in the Barona Casino Culinary Challenge. He took first place with his absolutely wonderful Pepper Crusted New York Steak recipe. So in honor of Barry’s accomplishment today we have a wonderful Pepper Crusted New York Steak with Horseradish Mashed Potatoes, Oven-baked Tomatoes and an awesome Creamy Blue Cheese Sauce. Ingredients: 4 8-10oz New York Steaks Horseradish Mashed Potatoes: 4 yukon gold potatoes 1/4 cup grated fresh horseradish or to taste 1 cup heavy cream 1 cup un-salted butter Tomatoes: 8 large roma tomatoes extra virgin olive oil Blue Cheese Sauce: 11/2 cups heavy cream 1/2 cup white wine 1/4 cup crumbled blue cheese shallot fine dice 1 garlic clove minced Directions: Tomatoes: Pre-heat oven to 350 degrees. Remove the stems from the tomatoes and cut in half, lengthwise. Place on a cooling rack over a cooking sheet, drizzle with extra virgin olive oil and season with salt and pepper. Place in oven and cook for about an hour. Remove and serve warm. Horseradish Mashed Potatoes: Peal potatoes and place in large pot and cover with water. Bring to a boil and cook till tender. In another pot add cream and butter bring to a simmer and add horseradish; add more or less depending on how spicy you want your potatoes. When the potatoes are done strain and return to the same pot, place over low heat and add the cream and butter mixture. Mix well with a whisk and season with salt and pepper and serve warm. Blue Cheese Sauce: In a medium sauce pot add cream, wine, shallots and garlic. Bring to a low boil. Whisk constantly to prevent burning, when the cream starts to thicken add the blue cheese. Melt the cheese in the sauce and cook till thick and creamy. Season with salt and pepper and serve warm over the meat. New York Steak: Season steak with a touch of salt and with a pepper mill grind coarse black pepper onto both sides of the steak. There should be a nice layer of pepper covering the steak. Place a large saute pan over high heat with enough oil to cover the bottom of the pan. When the pan is very hot place the meat in the pan, cook one to two minutes on each side. You should get a nice dark crust on both sides of the steak. Cook to desired doneness and serve warm.

Today we have a really great dish for you. We will be making a poached Atlantic salmon which we will be serving with green beans, a wonderful jasmine rice, and top everything off with a fantastic Bernaise sauce. Bernaise sauce is simply a hollandaise with an addition of fresh tarragon. We’ll show you how to take a simple dish of salmon and rice and turn it into something truly special with the addition of a rich flavorful Bernaise sauce. Ingredients: 2 6oz portions of salmon skin-off Poaching Liquid: 1 med white onion cut in half 1 lemon juice of 2 carrots peeled and cut into large dice 1 cup white wine 1 tsp whole black pepper corns 1 bunch fresh thyme Jasmine Rice: 1 med white onion small dice 2 garlic cloves minced 1/2 cup jasmine rice 1-1/2 cups chicken stock Green Beans: 1 small bag frozen green beans 1 tbsp un-salted butter Bernaise: 4 large egg yolks 1 bunch tarragon 1/2 cup white vinegar 4 ea. whole black peppercorns 1/2 pound un-salted butter 2 shallots minced 1 lemon juice of Directions: Poaching liquid: Add all ingredients to a medium sized pot and bring to a boil. Boil for about twenty minutes then reduce to a simmer. Jasmine Rice: Sautee onion and garlic in oil until translucent Add the jasmine rice and mix in very well Add the chicken stock and bring to a boil. Reduce to simmer. Cook till soft or until all the liquid is absorbed into the rice about 20-25 minutes. Green Beans: Melt the butter in a saucepan and add the frozen green beans, stir occasionally. Season with salt and pepper and serve when warm. Bernaise Sauce: In one pot melt the butter and set aside. In another pot, place the vinegar, peppercorns, and 2 sprigs of tarragon and reduce till dry. Fill another pot half way with water and place over medium heat. In a bowl large enough to cover that pot place the four egg yolks. You are creating a double boiler. Whisk the eggs over the hot water cooking the eggs trying not to scramble them. You can remove the bowl from the heat when your arm gets tired and then continue once rested. Make sure that you whisk constantly to cook the eggs evenly; once they are cooked enough they will be thick and creamy. Now strain the vinegar reduction into the eggs, stirring constantly so as not to scramble the eggs. If your eggs get a little runny cook them a bit more over the water bringing them back to a desired thickness. Remove your bowl from the heat and begin to pour the melted butter into the bowl. You might need someone to help on this or just get your bowl in a spot that it will not move. Pour the melted butter into the bowl very slowly while whisking constantly. You are making an emulsification; this brings two liquids together that normally don’t like each other. Once all of the butter is mixed in with the eggs chop up the tarragon and add it to the bowl. Season with salt and pepper and add the juice of one lemon. This sauce must be kept somewhere warm and used as soon as possible. If the sauce gets either to hot or cold it will break, to fix a broken bernaise just add a little hot water to the sauce while mixing constantly. Poached Salmon Gently slide salmon into court bouillon Liquid should be approximately 180 degrees F. Cook for 3-5 minutes