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  • Gamberetti à la Crèma Recipe - Entrée | You're the Chef
    purpose flour 1 2 tsp salt 1 4 tsp ground black pepper 1 4 c clarified butter or whole butter 1 4 c brandy 1 2 c heavy cream 1 2 c crumbled Gorgonzola cheese Italian blue veined cheese 2 Tbsp grated Parmesan cheese 1 Tbsp fresh marjoram or parsley chopped as needed salt as needed pepper Directions Procedure Combine the flour salt and pepper Dredge the shrimp in the seasoned flour and shake off the excess Using a large sauté pan over high heat add the butter When it begins to froth add the shrimp all at once Make sure that they are not touching each other Lower the heat to medium and cook the shrimp on both sides until they are pink and light golden brown this takes about 2 minutes Remove the pan from the heat add the brandy and return to the heat If you are using a gas stove the brandy will ignite and burn briefly as the alcohol burns off If you are using electric and want to see the flame you will need to light it with a match The alcohol will dissipate after about 30 seconds Add the cream and cook for

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=145 (2016-02-13)
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  • Grilled Fresh Maine Lobster Recipe - Entrée | You're the Chef
    butter melted as needed water Directions Procedure Place the lobster leg side up on a clean cutting board Using a sharp knife insert it in the base of the leg section of the lobster and cut down quickly in between the legs of the lobster right up through the head This will kill the lobster immediately and keep all the natural juices and flavor in the lobster Grasp the lobster and remove the jaw and mouth section near the eyes and tendrils Break the entire shell in half but do not separate the lobster into two pieces Ladle the melted butter over the lobster cavity and tail meat and then sprinkle the cavity with breadcrumbs salt pepper and paprika Place the lobster claws on the top shelf of the grill over high heat or on the middle shelf over medium heat The claws take approximately 10 minutes longer than the body to cook The claws can be basted with water after 5 minutes of cooking The claws are done when they sound hollow when tapped After 5 minutes place the body of the lobster shell side down on the grill surface over medium high heat Grill for about 10 minutes

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=146 (2016-02-13)
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  • Grilled Jumbo Shrimp with Hierbabuena Sauce Recipe - Entrée | You're the Chef
    finely chopped 1 tsp palillo Peruvian herb with a yellow coloring or ground turmeric 15 each leaves hierbabuena Spanish for mint but into thin strips 1 pinch ground cumin seed 1 1 2 tsp yellow hot pepper finely chopped 1 2 c water 1 Tbsp fresh lemon juice 3 each jumbo shrimp raw shell removed sand vein removed as needed olive oil virgin to taste salt to taste gresh ground black pepper Directions Procedure In a medium sauté pan over high heat sauté the garlic and onion in olive oil until the onion becomes transparent Add the palillo cumin hot pepper water and mint Simmer for 10 minutes Add the lemon juice and season with salt and pepper Hold warm Season the shrimp with salt and pepper brush them with olive oil and grill them over high heat for about 5 minutes on each side The shrimp will turn bright pink and light brown on the outside At service shrimp can be plated on top of mashed potatoes or rice Stand the shrimp up in the starch so that the tails point upward Spoon the sauce over the shrimp and garnish with steamed or sautéed baby green peas sprinkled over

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=176 (2016-02-13)
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  • Grilled Swordfish Recipe - Entrée | You're the Chef
    c virgin olive oil 1 4 c fresh thyme stripped and chopped 1 4 c fresh parsley chopped fine 1 4 c fresh chives chopped fine 1 Tbsp lemon zest as needed fresh ground black pepper as needed salt Directions Procedure Coat the swordfish with the oil and the herbs salt lemon zest and pepper Allow to marinate for at least 30 minutes Grill the fish over high heat for

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=177 (2016-02-13)
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  • Grilled Yellow Fin Tuna Recipe - Entrée | You're the Chef
    1 tsp salt 1 4 c oil Directions Procedure Wash and dry the tuna Coat the pieces evenly with herbs and seasoning Dip each side of each piece into oil before grilling Cook on a pre heated grill over high heat for 2 minutes on each side The tuna should be lightly charred on the outside and not completely cooked in the center for the best flavor If you need

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=178 (2016-02-13)
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  • Haddock a la Française Recipe - Entrée | You're the Chef
    eggs beaten well 1 2 lb butter 1 each lemon squeezed de seeded Directions Step 1 Dressing procedure Combine all the liquid ingredients for the dressing and mix well This can be held for up to 5 days Pour over the vegatables just before service Step 2 Vegatable Slaw procedure Mix the cut vegetables together in a bowl Just before service pour the dressing over the vegetables The acids in the dressing will cause the green vegetables to turn dark Step 3 Haddock procedure Preheat your oven to 375 F Cut fillets into at least 4 pieces Coat thoroughly in seasoned flour Heat a large sauté fry pan over high heat Dip the haddock into the egg mixture and coat on all sides Add 1 2 of the butter to the hot pan If it smokes a little that is OK Add the fish and cook until golden brown on both sides the fish will be raw in the center Remove the fry pan from the heat Place the fish on an oven pan Put it into the oven and it will take approximately 7 minutes to cook through Haddock needs to be cooked thoroughly but not cooked dry It

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=181 (2016-02-13)
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  • Miso-Crusted Red Snapper, Vegetable Nabemono Recipe - Entrée | You're the Chef
    tsp ground black pepper 1 2 c salad oil 1 c celery bias cut 1 1 2 c shiitake mushrooms 1 bun scallions cleaned bias cut 2 c snow peas 1 2 c red peppers julienne 1 c mirin 1 c low salt soy sauce as needed salt and fresh ground pepper Directions Procedure Combine the miso soy ginger and pepper until a paste is formed that will spread evenly Coat one side of the fish with the miso paste Dredge in the seasoned flour to completely coat the fillet Heat the oil in a large frying pan or wok Over high heat add the oil and then sear each piece of fish miso side down until it is browned around the edges Flip the fish and finish in the pan with the vegetables or finish cooking the fish on a low sided baking tray at 325 for about 10 minutes or until the fish just flakes when pressed Add the celery to the oil left in the pan and sauté until it is bright in color Add the scallions and mushrooms and cook until the scallions are bright in color Add the snow peas peppers and mirin bring the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=292 (2016-02-13)
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  • Mousseline of Shrimp “Cakes” Recipe - Entrée | You're the Chef
    and seeds removed 1 2 c water cold 1 4 c cornstarch 1 4 c chopped parsley to taste salt to taste ground white pepper 1 2 c clarified butter Directions Procedure Purée shrimp meat and egg whites in food processor until the mixture comes together and becomes smooth Slowly add the cream in a thin stream scraping the processor once until it is completely absorbed Take the shrimp mixture out of the food processor and fold in the parsley and spices Put the broth and cream into a medium saucepot and over high heat allow the liquid to come to a boil and reduce by one half Mix the cornstarch and water together Whisk in a little at a time until the sauce is thick enough to coat the back of a spoon Add the parsley and tomatoes season to taste and hold warm Over medium high heat add a little clarified butter to a large sauté pan When the butter starts to ripple when swirled add generous tablespoons of the shrimp mixture to the pan flattening them slightly Allow them to brown lightly on one side then turn over and repeat the process The shrimp will be fully

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=67 (2016-02-13)
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