Proscuitto and Parmesan Wrapped
Asparagus
Aired: 11/6/2004 as seen on Good Morning Northwest
KXLY.
Ingredients:
12-16 Spears Blanched Asparagus
12 - 16 3" X 10" pieces Shaved Proscuitto
Thin Shaved Asiago Parmesan
Wooden Skewers
Kosher Salt
Cracked Black Pepper
Preparation:
Season Blanched Asparagus with Salt and Pepper.
Lay sliced proscuitto on counter top and then lay shaved parmesan on top
of it to cover entire surface. Place 3 spears Asparagus side by side all
facing the same direction. Proceed to roll proscuitto and parmesan tightly
around asparagus. When completely wrapped, use wooden skewer to hold proscuitto
in place and be sure to skewer through all 3 stalks of asparagus. Preheat
saute pan to searing temperature (you should be able to instantly hear
your product sizzle as soon as it is placed in pan) and place bundles
of asparagus in pan. Continue to sear until proscuitto is lightly browned;
turn and brown other side. Remove from pan and serve immediately.
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Southern Pecan Caramel Tarts
Ingredients:
1 lb. whole salted butter 1 lb. dark brown
sugar
4 oz. granulated sugar
8 oz. clover honey
4 oz. heavy whipping cream
24 oz. pecan pieces
Preparation:
Melt butter and sugars together in heavy gauge
sauce pan until boiling. Add remaining ingredients and remove from heat.
Allow to cool 5 - 10 minutes and carefully spoon into tart shells filling
them 2/3 full. Place on cookie sheet and bake at 325 till golden brown
- 10 - 12 minutes. If so desired, you may garnish individual tarts with
fresh whipped cream and strawberry slice. Enjoy!
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Red Pepper Puree
Aired: 2/1/2004 as seen on Good Morning Northwest
KXLY.
A simple way to add some fresh flavors to that same old boring dip!
Ingredients:
1 cup (8 oz.) roasted red peppers (drained
well)
1/3 cup fresh rosemary removed from stems
1 tbsp. balsamic vinegar
1 tsp. Kosher salt
1 tsp. coarse ground black pepper
4 peeled cloves garlic (rough chopped)
3 cups ranch dressing
Chopped chives or parsley as garnish
Preparation:
Place all ingredients in food processor and
blend on lower speed until completely mixed. In large mixing bowl, place
ranch dressing and contents of food processor. Whip together until well-blended.
Transfer into serving bowl and garnish with fresh chives or parsley. Enjoy
with fresh vegetables, cheeses or even buffalo wings.
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Creole Prawns
Aired:
2/1/2004 as seen on Good Morning Northwest KXLY.
A velvety blend of creole spice, rich cream and fresh prawns.
Ingredients: 21-25 prawns peeled
and deviened
2 shallots sliced thin
2 Tbsp. butter
2 Tbsp. creole or cajun seasoning
2 cups heavy whipping cream, reduced by 50%
Cayenne Pepper to taste
Fancy cut green onions for garnish
Preparation:
Over medium heat melt butter. When completely
melted, add shallots and prawns. Continue to cook over medium heat for 1-2
minutes. Next, add creole or cajun seasoning. You may also add cayenne pepper
if you desire more of a spicy flavor. Cook prawns until they are almost
done with just hints of grey still showing. Add reduced cream and bring
to a rapid boil. Remove from heat and immediately transfer to serving dish,
top with fancy cut green onions and serve. |