CHRISTMAS RECIPES 2017

ROASTED EYE ROUND WITH HOISIN SAUCE

PORTIONS: 12

INGREDIENTS TO MARINATE THE BEEF

1 (8 lb.) eye of round

3 tbsp. Soy sauce

1½ tsp. minced ginger

3 minced garlic cloves

¼ tsp. ground black pepper

1 tbsp. salt

Vegetable oil

METHOD

Remove any fat from the beef.

With a butcher cord or twine tight the beef all around.

In a bowl mix soy sauce, ginger, garlic cloves and pepper and cover the beef with it. Refrigerate for about 4 hours. Remove the beef from refrigerator 1½ hours before cooking it.

Sprinkle the salt on top of the beef and with a cooking brush spread some of the oil around it.

Heat well a kitchen griddle and mark the beef sealing it.

Preheat the oven at 315° F. Place the griddle with the meat on top of a baking pan. Cook in the oven for 1: 40 minutes for medium rare. 2 hours for medium. Remove the beef from the oven when it reaches 135° degrees, the beef will keep cooking after you take it out from the oven. Using this slow cooking method will help the beef to be more tender. Let the beef rest for ½ hour before slicing, this way the beef will not bleed so much.

 

HOISIN SAUCE

HOISIN SAUCE

INGREDIENTES

1 cup beef broth

1 tbsp. vegetable oil

2 minced garlic cloves

1 tsp. minced ginger

2 tbsp. soy sauce

2 tbsp. hoisin sauce

2 tbsp. brown sugar

2 tsp. cornstarch mixed with 2 tsp. water

METHOD

Heat the oil in a small pot and sauté the garlic and ginger. Add beef broth, soy sauce, hoisin sauce and brown sugar. Once the liquid starts boiling, thick it with the cornstarch mix with water. Let it cook at a low heat for 2 minutes.

SESAME OIL HOT SAUCE

INGREDIENTS

1 tsp. minced ginger

2 minced garlic cloves

1 tbsp. vegetable oil

4 tbsp. sesame oil

11 chopped sichuan dry hot peppers

1 tsp. salt

METHOD

In a small pot heat the vegetable and cook garlic and ginger together. Add the hot peppers and cook for 1 minute. Add sesame oil and salt. Let it cool off.

THAI JASMINE RED FRIED RICE

INGREDIENTS

2 cups Thai red rice

2 cups water

1 tbsp. vegetable oil

1 tsp. minced ginger

1 tsp. minced garlic

½ cup fresh corn kernels

½ carrot cut in Julianne

¼ orange pepper cut in Julianne

½ green pepper cut in Julianne

1 celery rib thinly sliced

½ cup bean sprouts

¼ cup scallions, thinly sliced

½ cup green peas

1 egg, made omelet and cut in squares

1 tbsp. soy sauce

1 tsp. salt

METHOD

In a small pot, put rice, salt and water. Let the water boil. Lower the heat; cook the rice for about 30 minutes. Turn off the heat and let the rice to rest.

Heat the vegetable oil in a wok or frying pan and sauté ginger and garlic together.

Add the vegetables and cook slightly. Add rice, egg and soy sauce, heat it up.

ROASTED JAPANESE EGGPLANT WITH

STRING BEANS AND HOISIN SAUCE

INGREDIENTS

2 Japanese eggplants

1 tbsp. rice wine

1 tbsp. soy sauce

1 tbsp. hoisin sauce

3 tbsp. sesame oil

1 tbsp. brown sugar

½ tsp. paprika

2 tsp. minced ginger

3 minced garlic cloves

1 tsp. black or white sesame seeds 

1 lb. cooked string beans, cut in half

½ orange pepper cut in Julianne

1 tbsp. sesame seeds

METHOD

In a bowl, mix, rice wine, soy sauce, hoisin sauce, sesame oil, brown sugar, paprika, ginger and garlic.

Cut the eggplant in diagonal, about ½” thick. Spray a baking pan with cooking oil. Place the eggplant in the baking dish and brush it with ½ of the spices mix on both sides. Bake in a preheated oven at 375° F.

Heat up the rest of the sauce and mix it with string beans and peppers.

Serve the eggplant with the beans. Sprinkle the top with sesame seeds. Serve at room temperature.

TURKEY PARMIGIANA

PORTIONS: 8

INGREDIENTS

8 turkey cutlets

1½ tsp. minced garlic

1 tbsp.  Chopped fresh oregano

1 tsp. salt

¼ tsp. ground black pepper

2 eggs beaten with a bit of milk

¼ cup all-purpose flour

Italian bread crumbs or Panko

1½ cup shredded mozzarella cheese

¼ cup grated parmesan cheese

Vegetable oil for frying

METHOD

Put the turkey cutlets in between 2 pieces of plastic film wrap and pound them flat.

Season the cutlets with garlic, oregano, salt and pepper.

Dip the cutlets in flour, eggs and breadcrumbs.

Deep fry the cutlets until golden brown.

Place the cutlets in a baking dish and cover with tomato sauce, mozzarella cheese and Parmesan cheese

Bake the cutlets in a preheated oven at 350° F. Cook them until cheese is melted. You can brown a bit the top. At the time of serving, sprinkle with basil leaves.

STUFFED MANICOTTI WITH SPINACH, MUSHROOMS

 AND SUNDRIED TOMATOES

PORTIONS: 14 MANICOTTIES

INGREDIENTS

14 manicotti

3 tbsp. salted butter

½ cup small diced onions

1 minced garlic clove

1½ cup chopped mushrooms

½ cup chopped sundried tomatoes.

10 oz. chopped spinach

1 tsp. lemon juice

2 tbsp. chopped fresh basil leaves

½ tsp. salt

¼ tsp. ground black pepper

2½ cups ricotta cheese

4 tbsp. grated parmesan cheese

1 cup shredded mozzarella cheese

3 beaten eggs

Tomato sauce

Shredded mozzarella cheese

Grated parmesan cheese

METHOD

Measure and cut all ingredients necessary for the recipe.

In boiling salty water, half cook the manicotti for about 4 – 5 minutes. Immediately cool in cold water.

Heat a frying pan with the butter and cook onions and garlic together. Add mushrooms and cook. Add sundried tomatoes and cook for 2 minutes. Add spinach lemon juice, salt and pepper and mix well. Add flour, mix well and cook for about 3 minutes. Add and mix basil leaves. Let it cool off.

Mix the ricotta cheese with the 4 tbsp. Parmesan cheese, 1cup shredded mozzarella, eggs and spinach mix.

With a pastry bag fill in the manicotti with the ricotta mix.

Place the manicotti on a buttered baking pan. Top it with tomato sauce, shredded mozzarella and Parmesan cheese.

Preheat the oven at 350° and cook until mozzarella cheese is melted and manicotti are cooked, about 15 – 20 minutes.

STUFFED SHELLS WITH TUNA FISH

YIELD: 24 STUFFED SHELLS

BECHAMEL SAUCE

INGREDIENTS

2 tbsp. finely diced onions or shallots

5 tbsp. salted butter

6 tbsp. flour

6½ cups milk

¼ tsp. nutmeg

1 tsp. chopped thyme leaves

METHOD

Heat the oil in a frying pan and sauté the onions. Add the butter and melt. Mix in the flour and let it cook for about 3 minutes, do not let the flour to burn. Mix very often. Stir in the milk until it thickens. After milk boils add nutmeg, thyme leaves and keep on cooking for about 8 minutes at low heat.

INGREDIENTS FOR STUFFED SHELLS

1 box jumbo pasta shells #95

1 lb. cooked tuna fish. (3 cans)

1 tbsp. vegetable oil

1 minced garlic clove

½ cup chopped onions

1 diced orange pepper

6 tbsp. salted butter

7 tbsp. flour

2 cups milk

1 tbsp. grated Parmesan cheese

2 tsp. salt

1 tsp. chopped fresh thyme leaves

METHOD

Cook the pasta shells in a pot with salty boiling water for about 4 - 5 minutes. Cool off with cold water and set aside. 

Heat the oil in a frying pan and cook garlic, onions and peppers together. Melt the butter in the frying pan and mix in the flour. Cook the flour for about 3 minutes. Whisk in the milk and it will become thick. Mix often so the flour does not burn. Add the flaked tuna fish, mix and heat well. Set aside and let cool off.

Once the tuna is cold, stuff the shells and place them in a buttered baking dish.

On top the shells pour the béchamel sauce and sprinkle with Parmesan cheese. Bake in a preheated oven at 350° F until stuffed shells are cooked and hot, about 20 minutes. If you wish, you can spread on top chopped fresh basil leaves before serving.

BAKED SWEET POTATOES

INGREDIENTS

4 large sweet potatoes, peeled and sliced in rounds

¾ cups maple syrup

2 tsp. brown sugar

2 cinnamon sticks

I orange juice

5 tbsp. butter

1 orange with skin cut in half moons

METHOD

In a pot melt the butter and mix with maple, brown sugar, cinnamon sticks, orange juice and the sliced orange.

Place the sweet potatoes in a baking dish and mix with the syrup.

Bake in the oven at 375° F for about 50 minutes. Once in a while with a spoon pour some of the liquid on top of the potatoes. Brown a bit the potatoes.