http://wkrg.com/recipes/ en WKRG.com Copyright 2008 2008-05-16T17:20:00-06:00 http://wkrg.com/recipes/recipe/guacamole/13988/ http://wkrg.com/recipes/recipe/guacamole/13988/#When:17:20:00Z Other
Ingredients:

4 Ripe Avocados
1/4 Cup Yellow Onion, diced
1 Jalapeno, diced
1/4 Cup chopped cilantro
2 Limes
2 Teaspoons Salt
2 Roma Tomato, deseeded and diced

Procedure #1 (Traditional)

Using a mortar and pestle, smash the onion, cilantro and jalapeno into a paste, add the avocados, salt, and juice of two limes to the paste and mash until the texture is creamy. Fold in the tomato without breaking up the pieces. Serve immediately for best results

Procedure #2

Using a food processor, or by hand, chop up the cilantro, onion, and jalapeno, add avocados, salt and lime juice, smash using a fork or potato masher. Fold in tomato. Serve immediately for best results
]]> 2008-05-16T17:20:00-06:00 http://wkrg.com/recipes/recipe/guacamole1/13989/ http://wkrg.com/recipes/recipe/guacamole1/13989/#When:17:20:00Z Other
Ingredients:

4 Ripe Avocados
1/4 Cup Yellow Onion, diced
1 Jalapeno, diced
1/4 Cup chopped cilantro
2 Limes
2 Teaspoons Salt
2 Roma Tomato, deseeded and diced

Procedure #1 (Traditional)

Using a mortar and pestle, smash the onion, cilantro and jalapeno into a paste, add the avocados, salt, and juice of two limes to the paste and mash until the texture is creamy. Fold in the tomato without breaking up the pieces. Serve immediately for best results

Procedure #2

Using a food processor, or by hand, chop up the cilantro, onion, and jalapeno, add avocados, salt and lime juice, smash using a fork or potato masher. Fold in tomato. Serve immediately for best results
]]> 2008-05-16T17:20:00-06:00 http://wkrg.com/recipes/recipe/shrimp_etouffee/13930/ http://wkrg.com/recipes/recipe/shrimp_etouffee/13930/#When:14:25:00Z Entrees 1- 28oz can Chopped tomatoes
2oz butter
1oz vegetable oil
1 1/2 cups onion - chopped
3/4 cup celery - chopped
3/4 cup green onions - sliced
1/2 tsp. garlic - minced
1 cup Shrimp stock
2 pounds peeled 31/36 Shrimp
1 bay leaf
2 tsp. Worcestershire sauce
1 tsp. Cajun Seasoning
1 tsp. Tabasco
salt and pepper - to taste
White rice

1. Melt the butter and the oil together. Saute the onion, celery and green onions until tender.

2. Add the tomatoes, stock and garlic and bring to a boil. Reduce heat and simmer for 5 minutes.

3. Add the shrimp, bay leaf, worcestershire, cajun seasoning, and Tabasco. Return to boil then reduce heat and simmer for 15 minutes.

4. Adjust seasonongs and serve over rice. ]]> 2008-05-15T14:25:00-06:00 http://wkrg.com/recipes/recipe/mango_curry_chicken_salad/13884/ http://wkrg.com/recipes/recipe/mango_curry_chicken_salad/13884/#When:12:21:00Z Soups and Salads Makes 4 servings
Prep Time: 20 min
Cook Time: 20 min

Ingredients
2 1/2 cups (1/2-inch pieces) grilled skinless, boneless chicken breasts
3/4 cup plain, nonfat yogurt
1 teaspoon curry
1/4 cup cubed mango
1 cup dried, sweetened cranberries
1/4 cup walnuts, coarsely chopped
1/3 cup Mozzerlla, cut into small cubes

Directions
Grill chicken breasts, cut into small pieces and set aside. In a medium bowl, blend yogurt and curry with a whisk and stir in chicken, mango, cranberries, walnuts and Mozzarella. Mix well and serve on lettuce leaves if desired. ]]> 2008-05-14T12:21:00-06:00 http://wkrg.com/recipes/recipe/mexican_omelette_and_deadly_hashbrowns/13750/ http://wkrg.com/recipes/recipe/mexican_omelette_and_deadly_hashbrowns/13750/#When:19:14:00Z Entrees Omelette
Dash of extra virgin olive oil
3-4 eggs
1/4 cup onions, chopped
1/4 cup bell peppers, chopped
1/4 tomatoes , chopped
1/4 cup mushrooms, chopped
1/4 cup sausage, diced
1/2 cup sharp cheddar cheese, shredded
1/2 cup salsa

Using a whisk beat eggs, dash of salt and pepper, and a dash of milk (use whole or heavy cream). Set aside.
In omelette pan put a dash of oil. Drop inveggies and meat until well cooked, about 1 minute. Pour in egg mixture over vegiies and meat. Let bottom layer cook and then take a spatula and make a cross shape in mixture allowing uncooked egg wash to go to the bottom of the pan. Scrape eggs once and let bottom cook. Then flip and add cheese while second layer cooks. Place on warm plate and pour salsa over omelette. Serve warm.

Hashbrowns
Dash of extra virgin olive oil
1/4 cup onions, chopped
1/4 cup bell peppers, chopped
1/4 cup pepperoncini peppers chopped
1/4 cup sauerkraut
1/4 cup ham
1 1/2 cup potatoes
1/4 cup cheese

Precook potatoes and dice. Put olive oil in skillet over medium heat. Add onions, peppers, pepperoncini, sauerkraut, and ham. The add potatoes, and cheese
Season with salt and pepper. Saute about 5 minutes.

]]> 2008-05-09T19:14:00-06:00 http://wkrg.com/recipes/recipe/seared_tuna_salad/13736/ http://wkrg.com/recipes/recipe/seared_tuna_salad/13736/#When:15:24:00Z Soups and Salads 4 oz Tuna Steak
1/8 cup olive oil
Salt & Pepper to Taste

Sesame Seed Dressing
¼ cup salad oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
½ teaspoon sesame seed oil
¼ teaspoon dried crushed red pepper
Salt & Pepper to Taste
Place all Ingredients in mixing bowl and blend until smooth

Tuna Preparation


Place oil in Skillet medium heat.
Salt & Pepper Tuna
Place Tuna in Skillet and Sautee until it is cooked rare
(About 2 Min on Each Side)

Salad Preparation

4 oz Fresh Spring mix
2 oz chow Maine noodles
6 slices mandarin oranges

Place All Ingredients in a Mixing bowl and Toss
]]> 2008-05-09T15:24:00-06:00 http://wkrg.com/recipes/recipe/picnic_theme_food/13682/ http://wkrg.com/recipes/recipe/picnic_theme_food/13682/#When:13:27:00Z Appetizers (Yield: 5 dozen finger sandwiches)

1 (3-ounce) cream cheese, softened
1 (4 1/4 ounce) can deviled ham
1/2 (16-ounce) can whole berry cranberry sauce
2 loaves (1-pound 4-ounce size) whole wheat or white bread, crusts removed

In a small bowl, beat cream cheese until light and fluffy. Stir in deviled ham and cranberry sauce. Cover and chill overnight. Spread on bread next day.

Shrimp Spread
(Yield: 3 dozen finger sandwiches-Make ahead)

2 (6-ounce) cans shrimp, well drained and dice
1/2 cup butter or margarine, softened
1 (8-ounce) cream cheese, softened
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons lemon juice
2 loaves whole wheat or white bread, crusts removed

Mix well and chill overnight. Spread on bread for sandwiches.

The Three E's To Entertaining Cookbook: 251.342.2299

]]> 2008-05-08T13:27:00-06:00 http://wkrg.com/recipes/recipe/creative_crawfish_etoufee/13644/ http://wkrg.com/recipes/recipe/creative_crawfish_etoufee/13644/#When:17:19:00Z Other

Ingredients:

• 1 cup diced onion
• 1 cup diced bell peppers
• 1 cup diced celery
• 1 qt. Heavy Cream
• 1 cup sliced mushrooms
• 1 pound of crawfish tails
• ¼ cup dry sherry
• 1 cup cheddar cheese
• 1 tbsp. Roasted Garlic(Granulated Garlic)
• 1 tbsp. Tony’s Creole
• ½ tbsp. Thyme
• ½ tbsp. Oregano
• ½ tbsp. Basil
• ½ cup Flour
• 2 tbls. Butter


Sauté vegetables in butter for 5 minutes. Add flour to create roux, then add the dry seasoning and heavy cream slowly with the dry sherry. Cook for 10 minutes and then add the cheese. Simmer for 5 more minutes and add to your favorite base. (Cheese Grits, Rice, etc..) ]]> 2008-05-07T17:19:00-06:00 http://wkrg.com/recipes/recipe/seafood_tamales/13599/ http://wkrg.com/recipes/recipe/seafood_tamales/13599/#When:17:54:00Z Entrees Ingredients:
Butter 3T
Red onion 2oz
Trio peppers bruniose 3oz
Cut corn 3oz
Garlic minced 1T
Jalapeno minced 1 ½ tsp
Cumin 1 ½ tsp
White wine 2oz
Vegetable stock 3c
Lime juice 2oz
Masa Harina 2c
Corn husk 13ea
Cilantro chopped 2T
salt & pepper 1T
Lobster small diced 3oz
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 5oz
Shallots minced 2T
Brandy 2oz
Cayenne pepper pinch
Lobster bisque 10 oz
Chopped cilantro 1T
Lime juice 1oz
Crawfish garnish 10ea
Bruniose peppers 2 oz
Tri colored julienne tortillas 1 1/2c
Thyme sprig 10ea

Preparation:
1. Saute onion, peppers, corn, jalapenos and garlic for 2 min. on med.heat. deglaze with wine.
2. Add juice and stock and bring to a boil. Add in masa by stiring in to liquid with a whisk. Mixture should be stiff and firm. Cook on low for 5min.
3. place about 3 oz of mix on to corn husk roll up like a football tie both sides with hush strips.
4. Sauté all seafood with shallots deglaze with brandy and add the next 4 ingredients.
5. Plate by cutting open the tamale and pouring the seafood mixture on and over the tamale. Garnish with Crawfish, julienne of tortilla and small diced peppers.. ]]> 2008-05-06T17:54:00-06:00 http://wkrg.com/recipes/recipe/crawfish_delite1/13579/ http://wkrg.com/recipes/recipe/crawfish_delite1/13579/#When:11:06:00Z Entrees 1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
1/2 cup butter or margarine, melted
1/4 teaspoon dried whole thyme
1/4 teaspoon chili powder
1/2 teaspoon dried basil
2 tablespoons all purpose flower
1 teaspoon tomato paste
1/2 cup seafood stock
1/2 cup dry white wine
10 3/4 ounces cream of mushroom soup
1/2 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon Creole seasoning
1/4 teaspoon hot sauce
2 pounds crawfish tails, peeled
3 cups shredded cheddar cheese

Saute first four ingredients in butter until tender. Mix in thyme and next four ingredients, stir well and cook 15 minutes over low heat, stirring often. Add seafood stock and wine, cook 10 minutes. Stir in mushroom soap and crawfish tails, cover and simmer 15 minutes. Stir in green onions, parsley, and Creole seasoning and hot sauce. Cover and cook 5 minutes. Add cheese and cook for another 3-5 minutes.

Remove from hear; let stand 15 minutes before serving. Serve over rice. ]]> 2008-05-06T11:06:00-06:00 http://wkrg.com/recipes/recipe/steak_diane/13540/ http://wkrg.com/recipes/recipe/steak_diane/13540/#When:17:30:00Z Entrees 1/2 c. fresh mushrooms
2 tbsp. minced onion
1 clove garlic, crushed
1/8 tsp. salt
1 tsp. Worcestershire sauce
1/4 c. butter
2 tbsp. snipped parsley
2 tbsp. butter
1 tbsp. lemon juice

Cut tenderloin into 8 slices and thinly slice mushrooms. Cook and stir mushrooms, onion, garlic, lemon juice and Worcestershire sauce in 1/4 cup butter until mushrooms are tender. Stir in parsley, keep sauce warm.
Melt 2 tablespoons butter in skillet, turning once, cook meat slices over medium high heat to medium done, about 3 to 4 minutes on each side. Serve with mushroom butter sauce , over angel hair noodles.
For gourmet dining, flambe with cognac. Serves 4
]]> 2008-05-05T17:30:00-06:00 http://wkrg.com/recipes/recipe/cold_tomato_dill_soup/13432/ http://wkrg.com/recipes/recipe/cold_tomato_dill_soup/13432/#When:11:35:00Z Soups and Salads 2 cans Italian style stewed tomatoes $ 1.76
1 medium onion, chopped .35
1 T. minced garlic .05
1 t. salt & 1 t. pepper .05
2 sprigs fresh dill .20
1 T. tomato paste .05
¼ c. cold water ` .00
1 c. chicken stock .00
½ c. whipping cream .25
Total for 4 servings: $2.71

Heat the tomatoes, add onion, garlic and seasonings bring to a boil and cook for 10 minutes. Add dill, tomato paste, stock and water and continue cooking for and additional 5 minutes. Blend in 2 batches, adding ½ the cream to each batch. Chill overnight. When serving add a sprinkle of fresh chopped dill.
]]> 2008-05-02T11:35:00-06:00 http://wkrg.com/recipes/recipe/bacon_and_potato_salad/13431/ http://wkrg.com/recipes/recipe/bacon_and_potato_salad/13431/#When:11:32:00Z Soups and Salads 4 medium potatoes, boiled, peeled and cubed $ .40
1/3c. mayo @ $2.84 qt. .20
1 T. Dijon mustard .10
2 t. balsamic vinegar .10
½ c. chopped green onions .25
1 small onion chopped .35
½ c. chopped celery .30
½ jar chopped cooked bacon .80
1 t. salt & 1 t. pepper .05
1 t. celery seed .05
Total for 4 to 6 servings: $2.60

Cook potatoes until tender, cool and cube. Mix the mayonnaise, mustard and vinegar together and toss with the potatoes. Add remaining ingredients and mix well. Chill and serve.

]]> 2008-05-02T11:32:00-06:00 http://wkrg.com/recipes/recipe/baked_macaroni_and_cheese/13393/ http://wkrg.com/recipes/recipe/baked_macaroni_and_cheese/13393/#When:17:00:00Z Side Dish Yields 8 Servings

6 cups dry pasta – (ziti, penne or elbows)
1 half gallon milk
9 cups sharp cheddar cheese – reserve 1
1 cup pepper jack cheese
1 cup parmesan
4 oz butter
4 oz flour
Salt and white pepper

1. Cook pasta until al dente, drain and reserve.
2. Heat milk to 180° over medium heat in large sauce pan.
3. In separate skillet, melt butter and stir in flour to make a blond roux. Carefully stir into hot milk. Increase heat and stir constantly until thick.
4. Add cheese and stir until smooth.
5. Season.
6. Pour over pasta in baking dish, top with reserved cheddar and bake for 20 minutes or until cheese has melted.

Sample other great recipes at the Bay Area Food Bank's Chef Challenge, Tuesday May 6th from 6:00pm - 8:30 pm at the Battleship Pavilion.
Tickets are $35. Tables are $280
For more information call 251.653.1617

]]> 2008-05-01T17:00:00-06:00 http://wkrg.com/recipes/recipe/fresh_seafood_a_la_carbonara/13385/ http://wkrg.com/recipes/recipe/fresh_seafood_a_la_carbonara/13385/#When:07:19:00Z Other • Shrimp- 6
• Crabmeat- 4oz
• Linguini- 1 cup
• Parmesan- ¼ cup
• Heavy Cream- ¼ cup
• Pasteurized Yolks- ¼ cup
• Sun dried Tomatoes- 2oz
• Leeks- 2oz
• Garlic- 1T
• Salt- To taste
]]> 2008-05-01T07:19:00-06:00 http://wkrg.com/recipes/recipe/seared_tuna_panini/13353/ http://wkrg.com/recipes/recipe/seared_tuna_panini/13353/#When:16:30:00Z Entrees Seared Tuna
• Ciabatta
• Key Lime Aioli Both Sides
• Thin sliced cucumber
• 4 oz seared Tuna (Sliced)
• Lime Squeeze
• 2 Sliced tomato, S & P
• Baby Greens
• Balsamic & Olive Oil
• Oil Brush top & Bottom Press

ROSEMARY SEASONING RUB


1/8 cup Chopped Garlic
1/8 cup Rosemary leaves – chopped
1 ½ TBLS Sage leaves – chopped
1 Lemons – zest – minced
1 ½ TBLS Kosher Salt
1 TBLS Black pepper – fine ground
• Combine all ingredients in Food processor

KEY LIME AIOLI


1 Large Egg Yolks
1/8 cup Dijon Mustard
1/8 cup Chopped Garlic
1 ½ oz. Real Key Lime Juice
To Taste Salt
To Taste Ground Pepper
2 cup Vegetable Oil
1 ea Fresh Lime Zest
• In a bowl of a food processor, fitted with a metal blade, combine the yolks, mustard, garlic and lime juice.
• Season with salt & pepper.
• With the machine running, add the oil in a steady stream until the mixture is pale in color and thick.
• Fold in the zest. Adjust seasonings.
• Remove from processor and refrigerate.




]]> 2008-04-30T16:30:00-06:00 http://wkrg.com/recipes/recipe/tabasco_pecans_and_raspberry_vinaigrette/13315/ http://wkrg.com/recipes/recipe/tabasco_pecans_and_raspberry_vinaigrette/13315/#When:17:32:00Z Soups and Salads, Side Dish, Entrees
Ingredients
1/2 stick salted butter
1 cup pecan halves
1 cup brown sugar
4-5 dashes “Original Tabasco Sauce”

Procedure
In non-stick skillet over med-high heat, melt the butter then add the pecans. Stir for one minute then add the brown sugar. Continue to cook for another 3-4 minutes stirring occasionally. Add the Tabasco and cook for another 1 minute. Make sure you do this with good ventilation! Remove from heat and pour onto a cookie sheet lined with wax paper. Let cool for a minimum of 1 hr. Break apart into pieces and Serve as a garnish on a salad or just enjoy as a snack!


Raspberry Vinaigrette

Ingredients
1 cup Salad Oil
1/3 cup Raspberry Vinegar or Red Wine Vinegar
¼ cup honey
2 TB Dijon Mustard
1 cup fresh raspberries
Juice of ½ Lime (use the other ½ in your Corona )
Kosher Salt and Freshly ground black pepper to taste


Procedure
In food processor or blender – blend all ingredients together until incorporated – won’t take
very long. Drizzle over fresh baby greens or salad. Also great with raw veggies. Enjoy!!
]]> 2008-04-29T17:32:00-06:00 http://wkrg.com/recipes/recipe/seafood_gumbo/13267/ http://wkrg.com/recipes/recipe/seafood_gumbo/13267/#When:17:55:00Z Soups and Salads, Entrees (makes 1 -1 1/2 gals)

Roux
3/4 cup vegetable oil
1 1/2 cups flour


2 large onions (chopped)
5 ribs of celery (chopped)
3/4 cup bell pepper (chopped)
1/2 cup green onions (chopped)
1/2 cup Worcestershire
1 lb okra
3 lbs shrimp
1 lb crabmeat (claw meat)
1/2 cup parsley
Salt & pepper
3 tablespoons file'

To make the Roux, put vegetable oil and flour in a skillet and brown stirring constantly until it is a medium color brown.

Place the vegetables in a 2 gallon pot with 1 1/2 gallon of water , bring to boil and simmer until tender. Gradually add the Roux to the pot containing the vegetables. Add a small amount at a time until the color is a medium brown. Add salt, pepper and Worcestershire. Bring back to a boil, stirring constantly to keep from sticking. Add shrimp, crabmeat, okra and parsley. Bring to boil, then turn burner off. Let stand for 30 minutes. Add File' before serving.
]]> 2008-04-28T17:55:00-06:00 http://wkrg.com/recipes/recipe/potato_soup/13260/ http://wkrg.com/recipes/recipe/potato_soup/13260/#When:14:26:00Z Soups and Salads 5 medium potatoes
2 quarts water
1 tbsp on onion powder
1/2 tsp salt
8 ounces of milk
sausage
1 tbsp parsley

Roux:
½ cup of flour
1 cup butter


Dice potatoes and put in pot with 2 quarts of water, onion powder and salt. Let cook until potatoes are tender but not overcooked.

While potatoes cook make the roux by mixing flour and butter and set aside.
Slice sausage and sauté sausage in a little butter and set aside.


When potatoes are done, add milk. Once the milk has heated, add the roux to thicken.
Add the precooked sausage along with parsley for color.


**If soup is too thick, add a little milk.** ]]> 2008-04-28T14:26:00-06:00 http://wkrg.com/recipes/recipe/salmon_florentine/13193/ http://wkrg.com/recipes/recipe/salmon_florentine/13193/#When:09:56:00Z Entrees INGREDIENTS

2 cups cooked salmon
4 Tbls. Butter
¼ cup flour
1½ cups milk
½ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon Tabasco
1½ cups grated Gruyere cheese
2 cups cooked spinach, drained


DIRECTIONS

* Preheat oven to 425°.
* Flake the salmon.
* In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended.
* Bring the milk to a boil and add all at once to the butter flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
* Season with dry mustard, salt and Tabasco and mix in 1 cup of the cheese.
* Place the spinach in 4 individual greased casseroles, top with the salmon and sauce. Sprinkle with remaining cheese.
*Bake uncovered 15 minutes.


]]> 2008-04-25T09:56:00-06:00