December Cooking Class
Recipes from Cooking Demonstration hosted by
Coral Ridge C.C. Executive Chef Udo Mueller
December 5, 2007
Spicy Sea Scallops with Thai Curry Sauce
Amount Ingredient - Preparation Method
Thai Curry Sauce:
1 can Coconut milk
1 tsp Red Thai Curry paste
¼ tsp Turmeric
1 tbl Fresh Cilantro, chopped
Salt & Pepper, to taste
Scallops:
1 tsp Paprika
¼ tsp Cayenne pepper
10 Sea scallops (20 – 30 count)
1 Belgium Endive
6” Bamboo skewers
Preparation
Thai Curry Sauce Preparation:
In a pot, mix the coconut milk, curry paste & turmeric.
Reduce until thick enough to coat the back of a spoon.
Add the cilantro, pour into a bowl and set aside.
Scallops Preparation:
Mix the paprika and cayenne pepper and dredge the scallops in the mixture.
Sauté the scallops on both sides for 2 minutes.
Serve on bamboo skewer inside an endive tip.
Cherry Tomatoes Filled with Crab Salad
Amount Ingredient - Preparation Method
Cherry Tomatoes
¼ lb Crabmeat
½ Apple, small diced
1 tbl Red onion, small diced
1 tsp Capers, diced
2 tbl Sour cream
1 tsp Dijon mustard
Salt & Pepper, to taste
Preparation:
Cut off the top of the tomato and set aside.
With a small spoon, remove the inside of the tomato.
For the salad, mix all the ingredients and season to taste.
Fill the tomatoes with the crab salad and place the top back on.
Swedish Meatballs
Amount Ingredient - Preparation Method
6 oz Onion
1 lb Ground Turkey
1 lb Ground beef
2 tbl Dijon mustard
2 tbl Corn Starch
½ sp Ground white Pepper
1 tbl Chopped Parsley
1 Egg
Salt
Dijon Mustard for dipping
Preparation:
In a food processor, blend the onions until very fine chopped.
In a bowl, mix all the ingredients and form into small balls: 1 – 2 oz.
Place on baking tray and bake in preheated 400 ˚ F oven for 7 – 10 minutes.
Serve with extra Dijon mustard or Dijonnaise.
Chinese 5 Spice & Hoisin Glazed Baby Back Ribs
Amount Ingredient - Preparation Method
The Rub:
½ cup Chinese 5 spice
1 tbl Brown sugar
1 tbl Salt
1 tbl White ground pepper
The Glaze:
1 cup Hoisin Sauce
1 tbl Chinese 5 spice
1 tsp Ground ginger
2 Baby back ribs
Preparation:
Mix the entire rub ingredients together, rub the ribs with it and bake at 350˚ F for 1 ½ hours – until tender.
When ready to serve, brush with the glaze and bake for 3 - 5 minutes.
Potato Bites with Goat Cheese, Crème Fraiche & Beluga Caviar
Ingredient – Preparation Method
Small red bliss or creamer potatoes
Salt
Crème Fraiche
Goat Cheese
Chives, chopped and for garnish
Caviar
Preparation:
Cut the top of the potato and trim the bottom flat.
With a small melon ball cutter, scoop the potato so that you get a small cavity.
Boil the potatoes in saltwater until tender, 7 – 10 minutes and place them upside down on a paper towel so they can drain off and dry.
Mix the goat cheese and the crème fraiche together with the chopped chives.
With a pastry bag, fill the mix into the potatoes, top with the caviar and some chives.
Watermelon Gazpacho with Lobster
Amount Ingredient - Preparation Method
Gazpacho:
5 cups Watermelon, chopped
1 Shallot, finely chopped
1 ½ tbl Ginger, finely chopped
1 tbl Garlic, chopped
1 Lemon grass stalk, chopped
½ each Jalapeno pepper
2 tbl Lime juice
Salt
Lobster:
10 oz Lobster meat
½ bunch Cilantro, chopped
2 tbl Olive oil
Preparation
Gazpacho Preparation:
Purée watermelon in blender and set aside.
Sautee the shallot, ginger, garlic and lemon grass until golden brown. Add 1/3 of watermelon mix and let simmer for 5 minutes.
Place in blender, together with the jalapeno pepper and lime juice. Season with salt.
Add the remaining watermelon puree and finish seasoning. Strain and let cool.
Lobster Preparation:
Dice the lobster meat, and toss with the cilantro and olive oil.
Place the lobster in a bowl or shot glass and pour the soup over it.
Mozzarella and Tortellini Kebab with Balsamic Glaze
Ingredient – Preparation Method
6” bamboo sticks
Tortellini
Mozzarella, cherry size
Prosciutto
Kalamata olives
Roasted red bell pepper
Olive oil
Salt
Fresh cracked black pepper
Basil
Balsamic glaze
Preparation
Put tortellini, mozzarella, prosciutto, olives and red pepper on the bamboo stick.
Drizzle olive oil and balsamic glaze over the kebab. Sprinkle salt, pepper and basil to taste.
Fillo Wrap filled with Asparagus, Prosciutto and Fontina Cheese
Ingredient - Preparation Method
Fillo dough
Melted butter
Parmesan cheese, grated
Green asparagus (pencil)
Prosciutto, thinly sliced
Fontina cheese, thinly sliced
Preparation
Use three layers of fillo dough, brushed with butter and sprinkled with parmesan cheese.
Cut the asparagus into 2” length.
Layout the prosciutto and place the cheese on top and wrap around the asparagus (3 – 4 asparagus tips).
Cut the fillo dough into 1” wide strips and wrap it around the asparagus – prosciutto – cheese bundle.
Bake in preheated 350˚ F oven until golden brown (5 minutes)
Gratinated Green Lip Mussels
Ingredient - Preparation Method
Green Lip Mussels
#1 Ingredients
3 oz Onion, chopped
1 tbl Garlic, chopped
#2 Ingredients
2 oz White wine
2 oz Worcestershire sauce
1 oz Sherry
½ tsp Rosemary, chopped
½ tsp Thyme, chopped
1 tsp Oregano
1 ½ tbl Curry powder
#3 Ingredients
Juice from one lemon
2 tbl Parsley, chopped
Salt and pepper
Café de Paris Butter
1 lb Butter
4 Egg yolk
Preparation
Sauté # 1 ingredients until translucent, set aside and let cool down.
Reduce # 2 ingredients by half and let cool down.
Combine # 3 ingredients.
Whip the butter and add the egg yolks of Café de Paris ingredients, one at a time.
Add #1, 2 & 3 to the Café de Paris butter mix. Season with salt & pepper.
Place the butter on top of the mussel, and broil until golden brown.