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  • Sautéed Chicken Breasts with Marsala, Vegetables & Penne Pasta Recipe - Entrée | You're the Chef
    4 c butter salted 1 2 lb penne pasta cooked according to directions chilled 1 2 c sliced julienne prosciutto ham 1 2 c shredded Parmesan cheese as needed fresh ground black pepper Directions Procedure Dredge the chicken breasts in the flour so that they are coated on all sides Pre heat a large sauté or frying pan over high heat then add the oil Carefully lay in the chicken breasts a few at a time cooking them on one side until they are golden brown Flip them over and continue cooking until you see moisture begin to come out of the meat which indicates that they are done Lower the heat to medium high only if you begin to see the excess flour in the pan burn You may find it necessary to add additional oil while browning the chicken Remove the chicken from the pan and hold in a warm oven on a sheet tray When all the chicken is browned add the scallions and garlic to the same sauté pan Stir until the scallions become bright in color Add the mushrooms and stir until they start to weep Add the tomatoes and the liquid they were soaking

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=193 (2016-02-13)
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  • Sautéed Duck Breast with Fruit & Vegetables Recipe - Entrée | You're the Chef
    dice 1 2 c Spanish onions medium dice 1 2 c celery medium dice 1 c Granny Smith apples large dice 1 tsp orange zest 1 tsp grapefruit zest 1 2 tsp lime zest 1 2 c citrus fruit juice 1 2 c apple cider 1 4 c butter cold small pieces to taste salt to taste ground black pepper Directions Duck procedure Season the duck breasts Over high heat sauté the duck skin side down until it is crispy brown in color Flip the duck over sear briefly on the meat side and add the brandy away from the flame Return it to the burner and allow the alcohol to burn off Remove the duck breast to an oven proof dish and place it into a 400 F oven for about five minutes cooking the breast meat to medium Fruit and Vegetables procedure While the duck cooks in the oven add the carrots onions celery then the apples fruit zest cider and fruit juice to the pan and cook for about five minutes until all the vegetables are tender and the liquid in the pan is reduced Swirl in the butter and turn off the heat Remove the breast

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=227 (2016-02-13)
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  • Spicy Apple Roasted Chicken Recipe - Entrée | You're the Chef
    Tbsp canola oil 3 each red cooking apples Macintosh or Cortland cored and cut into thin wedges 2 Tbsp lemon juice 2 c cold water 1 4 c dry white wine as needed no stick spray Directions Procedure Preheat your oven to 350 Thoroughly mix together the spices in a small bowl Set aside Heat the oil in a large frying or sauté pan Sprinkle the chicken with some of the spice mix Brown the chicken on all sides After all the chicken is browned remove it from the sauté pan and add the white wine stirring and scraping to remove any particles of chicken still in the pan deglaze Reserve the wine in the pan Lay the apple slices evenly in the bottom of a large baking dish that has been coated lightly with no stick spray Sprinkle the apples with most of the remaining spice mix Place the browned chicken on top of the apples skin side up Place the remaining apple slices over the chicken Pour the wine over the chicken and apples Sprinkle any remaining spice mix over the apples Seal the dish with foil Bake the chicken for about 45 to 60 minutes in the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=12 (2016-02-13)
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  • Blackened Fish Recipe - Entrée | You're the Chef
    Tbsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp cayenne pepper 1 2 tsp ground white pepper 1 2 tsp ground black pepper 1 2 tsp thyme leaves dried 1 2 tsp oregano leaves dried Directions Procedure Brush the fish with the melted butter until it is coated on both sides Combine all the dry ingredients until they are uniformly mixed Heat a large frying pan sauté pan or cast iron skillet until it is extremely hot almost smoking Coat the fish with the spice mix on both sides Lay the fish into the frying pan It will smoke and sizzle and may even flame up That is OK the flame will not spread from the pan Allow the fish to cook over the high heat for about 1 minute Turn over and allow to cook on the other side for the same amount of time The fish will be charred and crisp on the outside and moist and fully cooked on the inside if it is not more than 1 2 inch thick If you are concerned that the fish may still be raw inside finish cooking it in a 450 F oven The same seasoning

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=137 (2016-02-13)
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  • Braised Fish in Romaine Leaf with Tequila Sauce & Mango Salsa Recipe - Entrée | You're the Chef
    lime juice or tequila as needed salt 8 oz fresh white fish halibut sea bass snapper grouper or orange roughy as needed salt as needed ground black pepper 1 c water 2 each romaine lettuce leaves large 1 4 c cilantro chopped 1 4 c parsley chopped 1 tsp fresh ginger chopped 1 4 c whole cold butter 2 Tbsp tequila preferably mescal Directions Procedure Combine the first 9 ingredients for the mango salsa and chill at least four hours or overnight Cut the white fish into four pieces of even thickness two pieces will be used per order Bring the water to a boil in a large sauce pot with a lid Remove a small part of the thickest center core of the leaves of romaine Lay them into the water for about 20 seconds or until they wilt Shock them in cold water so they stop cooking Season the fish on both sides Place the pieces on the lettuce leaf on top of each other Gently roll the lettuce up starting at the core end and tuck in the edges so that the fish is sealed inside Place into the water and add the second cilantro parsley and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=140 (2016-02-13)
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  • Cedar-Planked Salmon Recipe - Entrée | You're the Chef
    oil virgin 2 tsp seasoning salt 1 tsp black pepper 1 4 c fresh parsley chopped 1 4 c fresh marjoram or oregano chopped 1 4 c fresh garlic chives minced 2 lb salmon whole fillet skin removed 1 each cedar plank soaked in water Directions Procedure Combine all the ingredients and pour over the salmon Marinate for at least two hours or overnight Preheat your grill on high Place

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=239 (2016-02-13)
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  • Contemporary Cold Water Lobster Thermidor Recipe - Entrée | You're the Chef
    sliced thin 1 4 c button mushrooms sliced thin 1 4 c fresh parsley chopped fine as needed salt as needed ground white pepper Directions Procedure Add the sliced lobster tail meat to a large sauté pan over medium high heat Sauté for 1 minute then add the shallots ginger and carrots Sauté for about 30 seconds until the carrots appear to soften Add the cream and wine and simmer

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=143 (2016-02-13)
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  • Crab Cakes “Le Jeune Chef” Recipe - Entrée | You're the Chef
    Tom won t get a bite 3 76 out of 5 67 ratings Yield six appetizer portions Ingredients Crab Cake 1 2 lb lump crabmeat shell removed 1 4 c green pepper chopped fine 1 4 c red pepper chopped fine 1 2 bunches fresh chives chopped fine 1 2 tsp ground pepper 1 2 tsp seasoning salt 1 Tbsp Dijon mustard 1 2 c heavy cream 1 Tbsp lemon juice 2 tsp fresh parsley chopped fine 1 tsp paprika 1 c plain breadcrumbs 1 2 lb lump crabmeat shell removed 1 2 c clarified butter Dressing 2 each egg yolks 2 tsp Dijon mustard 1 each lemon juiced 1 2 tsp paprika 1 tsp salt 1 2 tsp ground black pepper 1 c olive oil extra virgin Salad 1 each package Mesclun salad mix Directions Crab Cake procedure Combine all the ingredients and the first crabmeat together thoroughly Fold in the second measure of crabmeat being careful to leave the large pieces visible in the mixture Fry in butter until golden brown on both sides Cakes can be re heated in the oven for service Serve with a small side salad and dressing Dressing procedure Whisk together the egg

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=48 (2016-02-13)
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