Gourmet Recipes

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 2 1/2 tablespoons garlic oil
• 2 (6 ounce) fillets salmon
• salt and pepper to taste
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon paprika to taste
• 2 fresh tomatoes, diced
• 1 1/2 teaspoons minced garlic
• 1 teaspoon lemon juice
• 3 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 4 dashes hot pepper sauce

Directions

1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
2. Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
3. Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Ingredients

• 1 tablespoon vegetable oil
• 4 large boneless pork chops, that can be butterflied
• 3 tablespoons butter
• 2 sweet apples of your choice, peeled and chopped
• 1 1/2 cups crumbled gorgonzola cheese

Directions

1. Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
2. Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
3. Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
4. Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

Ingredients

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Ingredients

• 5 cloves garlic
• 1 cup loosely packed chopped cilantro
• 1/2 jalapeno pepper, seeded and minced
• 3 tablespoons white sugar
• 1/4 cup fresh lime juice
• 3 tablespoons vegetarian fish sauce
• 1 (12 ounce) package dried rice noodles
• 2 carrots, julienned
• 1 cucumber, halved lengthwise and chopped
• 1/4 cup chopped fresh mint
• 4 leaves napa cabbage
• 1/4 cup unsalted peanuts
• 4 sprigs fresh mint

Directions

1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Ingredients

• 2 teaspoons white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 3 cups unbleached all-purpose flour, divided
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1/4 pound spicy Italian sausage – browned, drained and crumbled
• 9 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/3 cup diced pepperoni
• 1/4 cup chopped onion
• 1/8 cup chopped green bell pepper
• 1 teaspoon dried oregano
• 3 cloves garlic, sliced
• 1/2 cup tomato sauce

Directions

1. To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
2. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
3. Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
4. Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
5. Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.