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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Fig & Chicken Bruschetta

Published by: Sarah

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  • Aug
  • 23

As many know, traditional bruschetta is combination of tomatoes, basil, garlic & olive oil served on top of toasted bread. I came up with this recipe for a change of pace. In 2008 I entered it in a local hors d’oeuvre contest & won first place .  I’m hoping you & your guests will love the different levels […]

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As many know, traditional bruschetta is combination of tomatoes, basil, garlic & olive oil served on top of toasted bread. I came up with this recipe for a change of pace. In 2008 I entered it in a local hors d’oeuvre contest & won first place .  I’m hoping you & your guests will love the different levels of flavors as much as the judges did. .

4 Boneless Chicken Breast
1 Jar Vidalia Onion & Fig Sauce**
1 Med. Knob Fresh Ginger, peeled & grated fine
½  –  1 Jar Fig & Ginger Jam**
2 Loaves Rosemary Sourdough Bread, ends cut off & sliced ¼” thick slices
A Good EVOO
¾ – 1 Lb. Horseradish Cheddar Cheese, deli sliced
Chopped Fresh Rosemary for garnish

Whisk together the onion & fig sauce with the ginger.
Place chicken into a Ziploc bag add the sauce.
Squish the bag so all the meat is coated.
Roll up the bag to remove all the air & zip closed.
Marinate the chicken in the fridge for 2 – 3 days (the longer the better).
Preheat oven to 400°.
Preheat grill to medium (about 300°).
Grill chicken to just done turning often.
Let chicken rest.
Place bread slices on cookie sheets & brush with olive oil.
Bake for 8 minutes or until lightly toasted.
Dice the chicken & place in a bowl.
Heat 1 jar of jam in the microwave for 30 seconds & stir.
Add ½ the jar of jam to chicken & mix well.
Remove bread from oven & top each with a slice of cheese.
Return to oven & bake until cheese is melted.
Place chicken mixture on bread & cut into bite size pieces.
Sprinkle with fresh rosemary.
Serve warm or room temperature.

NOTE: Because chicken (and pork) take a long time to absorb any flavoring, I highly recommend marinating for the full duration. Also, ground ginger may be substituted if fresh is unavailable. Whisk 2 level tsp. into fig sauce before adding to the chicken

** The only brand I’ve found for these 2 items is “Stonewall Kitchen.” They can be purchased at most local farm stands or online @ www.Stonewallkitchen.com.

 

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Salmon with Horseradish Crumb Topping

Published by: Sarah

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  • Dec
  • 14

2 (6-8 oz.) Salmon Filet’s 3 T Butter, softened ¼ c. Prepared Horseradish 1 c. Fresh Bread Crumbs 2 T Flat Leaf Parsley, chopped Salt & Pepper, to taste 2 T EVOO Season fillets with salt & pepper. Cream together with a fork, butter & horseradish. Add the bread crumbs & parsley. Stir to combine. […]

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2 (6-8 oz.) Salmon Filet’s
3 T Butter, softened
¼ c. Prepared Horseradish
1 c. Fresh Bread Crumbs
2 T Flat Leaf Parsley, chopped
Salt & Pepper, to taste
2 T EVOO

Season fillets with salt & pepper.
Cream together with a fork, butter & horseradish.
Add the bread crumbs & parsley.
Stir to combine.
Press topping onto the top of the fillets.
Heat oil in an oven proof skillet.
Place filet’s skin side down in hot oil.
Cook filets for about 5 minutes.
MEANWHILE:
Arrange top rack of oven about 4” from the broiler.
Preheat broiler to HI.
Place pan under broiler.
Cook 7-9 minutes longer for medium rare.
Serve over seasoned rice.

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Beef Filets with Horseradish Dijon Crumbs

Published by: Sarah

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comments:
  • May
  • 17

My massage therapist who is gluten & lactose intolerant gave me this recipe.  It is absolutely divine. Even if you’re not gluten & lactose intolorant, I highly recommend trying it. Remember you can always sub in regular bread crumbs for gluten free. . 1 T Butter or Buttery Spread, such as Earth Balance 1/4 c. GF Breadcrumbs  […]

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My massage therapist who is gluten & lactose intolerant gave me this recipe.  It is absolutely divine. Even if you’re not gluten & lactose intolorant, I highly recommend trying it. Remember you can always sub in regular bread crumbs for gluten free. .

1 T Butter or Buttery Spread, such as Earth Balance
1/4 c. GF Breadcrumbs 
6 tsp. Horseradish
2 tsp. Dijon Mustard
1/2 tsp. Dried Parsley Flakes
  Salt & Fresh Ground Pepper, to taste
4 Beef Tenderloin Filets
3 T Canola Oil
1 White Onion, sliced
1/2 c. Red Wine

[1] Melt the butter in a medium skillet over medium heat. Add the bread crumbs, horseradish, mustard, parsley and salt and pepper. Cook, stirring constantly until bread crumbs are golden brown. Transfer to a bowl. Wipe skillet.

[2] Season the filets with salt and pepper. In the same skillet, heat oil over medium heat until hot but not smoking. Brown the filets, 1 minute per side. Reduce the heat to medium-low and cook for 5-6 minutes per side for medium-rare. Transfer to a platter and tent with foil to keep warm.

[3] Discard the drippings from the skillet. Add the onion and cook over medium heat, stirring frequently until golden. Add the wine and heat to a boiling, scraping up brown bits. Boil until reduced to a glaze. Spoon over filets and top with reserved breadcrumb mixture.

Nutrition facts per serving: 443 calories; 37 grams protein; 26 grams total fat; 1 gram fiber; 6 grams saturated fat; 9 grams carbohydrates; 97 mgs cholesterol; 172 mgs sodium

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