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:

1. In a medium saucepan sauté onions and garlic till translucent, add carrots and celery.
2. Cook till tender and add quinoa, cover with chicken stock and water.
3. 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:

1. Add mangoes, shallots, tomatoes and limejuice into a large bowl and mix together.
2. 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:

1. In a large pan sauté shrimp overt high heat, cook on both sides for about one minute or until cooked through.
2. Add butter and garlic, cook for another minute being careful not to burn the garlic. Finish with lemon juice and serve.

Podcast Video [ 8:28 ] Download

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:

1. In a saucepot place white wine, cream, shallots and thyme cook until almost dry.
2. Turn the heat to medium and slowly whisk in the cold butter a little at a time.
3. When all of the butter is incorporated to the pan strain the sauce.
4. Once the sauce is strained add the saffron and mix in well, place sauce somewhere warm.

Couscous:

1. Place chicken stock and sun-dried tomatoes in a saucepot and bring to a boil.
2. Place couscous in a bowl and cover with the hot chicken stock, wrap with plastic wrap and let stand for five minutes.
3. After five minutes remove wrap and fold in the butter, season with salt and pepper and serve warm.

Scallops:

1. 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.
2. Cook the scallops till dark brown about 1-2 minutes, if they start to burn turn down heat to medium.
3. Turn the scallops over and cook on other side about 1-2 more minutes.
4. 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.

Podcast Video [ 6:48 ] Download

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:

1. Pre-heat oven to 350 degrees.
2. Remove the stems from the tomatoes and cut in half, lengthwise.
3. Place on a cooling rack over a cooking sheet, drizzle with extra virgin olive oil and season with salt and pepper.
4. Place in oven and cook for about an hour.
5. Remove and serve warm.

Horseradish Mashed Potatoes:

1. Peal potatoes and place in large pot and cover with water.
2. Bring to a boil and cook till tender.
3. 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.
4. When the potatoes are done strain and return to the same pot, place over low heat and add the cream and butter mixture.
5. Mix well with a whisk and season with salt and pepper and serve warm.

Blue Cheese Sauce:

1. In a medium sauce pot add cream, wine, shallots and garlic.
2. Bring to a low boil. Whisk constantly to prevent burning, when the cream starts to thicken add the blue cheese.
3. Melt the cheese in the sauce and cook till thick and creamy.
4. Season with salt and pepper and serve warm over the meat.

New York Steak:

1. 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.
2. Place a large saute pan over high heat with enough oil to cover the bottom of the pan.
3. When the pan is very hot place the meat in the pan, cook one to two minutes on each side.
4. You should get a nice dark crust on both sides of the steak.
5. Cook to desired doneness and serve warm.

Podcast Video [ 8:33 ] Download

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:

1. Add all ingredients to a medium sized pot and bring to a boil.
2. Boil for about twenty minutes then reduce to a simmer.

Jasmine Rice:

1. Sautee onion and garlic in oil until translucent
2. Add the jasmine rice and mix in very well
3. Add the chicken stock and bring to a boil. Reduce to simmer.
4. Cook till soft or until all the liquid is absorbed into the rice about 20-25 minutes.

Green Beans:

1. Melt the butter in a saucepan and add the frozen green beans, stir occasionally.
2. Season with salt and pepper and serve when warm.

Bernaise Sauce:

1. In one pot melt the butter and set aside.
2. In another pot, place the vinegar, peppercorns, and 2 sprigs of tarragon and reduce till dry.
3. 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.
4. 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.
5. 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.
6. Once all of the butter is mixed in with the eggs chop up the tarragon and add it to the bowl.
7. 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

1. Gently slide salmon into court bouillon
2. Liquid should be approximately 180 degrees F.
3. Cook for 3-5 minutes

Podcast Video [ 9:51 ] Download

For you today we have a wonderfully simple dish and a twist on an old classic. We will be cooking seared chicken breast with candied carrots, sweet potato mash, and finish everything off with a savory pan sauce for our chicken. We take your families classic mashed potatoes and put an amazing spin on this classic side dish.

Ingredients:

• 4 6oz skin-less chicken breasts
• 4 medium carrots oblique cut
• 1 1/4 cup butter
• 5 cups chicken stock
• 1/4 cup sugar
• 2 lbs sweet potatoes
• 1/2 cup heavy cream
• 1/2 cup white wine

Directions:

Sweet Potato Mash:

1. Start first with the sweet potatoes they will take the longest to cook. Wash and peel the sweet potatoes then place them in a pot
2. Cover with water and bring to a boil, boil till tender about 15-20 minutes.
3. In another pot place heavy cream and ½-cup of butter and heat up on low heat.
4. When the potatoes are tender enough to mash, drain and return to the same pot.
5. Place potatoes over low heat to cook out any remaining moisture, add cream and butter mixture, season with salt and pepper. Take off heat and hold somewhere warm.

Candied Carrots:

1. Wash and peel the carrots, to cut them in an oblique shape hold them on the cutting board and make your first cut at an angle, turn the carrot one half turn and cut again at an angle. Repeat this down the carrot trying to make the same size cuts to make for even cooking.
2. In a medium size saucepan, melt 1/2-cup butter, add carrots, and add the sugar to coat evenly. Cover carrots with chicken stock and bring to simmer, cook carrots for about 10-15 minutes.
3. When finished drain juice and hold carrots in a warm place.

Seared Chicken Breast and Pan Sauce:

1. For the chicken take a large sauté pan and get very hot, cover bottom of pan with oil and add seasoned chicken breast.
2. Sear on one side for 3 to 5 minutes depending on the size of the chicken used.
3. Turn chicken over and cook on other side for another 3 to 5 minutes. There should be a nice caramelized color on both sides of the chicken.
4. When the chicken is ready remove from pan. Pour out any extra grease left in the pan but save the pan for the sauce.
5. Return the pan to the heat and add white wine and reduce the wine till almost dry.
6. Add 1/4-cup butter and a little chicken stock.
7. Reduce to desired consistency, season with salt and pepper and serve over chicken.

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