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  • Mussels, Mariner’s Style Recipe - Entrée | You're the Chef
    1 each French bread cut into 3 4 spears 1 2 c heavy cream optional 1 each egg yolk optional 1 lb shrimp shelled optional 2 Tbsp salted butter clarified optional 2 c green leaf vegetable chopped optional 1 2 c root vegetable small dice optional 1 2 c Spanish onion julienne optional 1 2 c tomatoes ripe diced optional Directions Procedure Prepare your mussels and wash them well Discard any that are open or cracked Cover with a towel and ice and keep refrigerated until you are ready to cook Sweat the garlic and shallots in a large saucepot over medium heat Add the mussels herbs wine and pepper Cover and increase heat to medium high The mussels will be done when the liquid comes to a boil and you see steam escaping from under the lid They will open and release extra liquid Try not to overcook them when they open because they will get tough While the mussels are cooking brush the bread with the garlic and butter and bake or broil until toasty Serve the mussels in the shell arranged in soup dishes with the crusty bread and the cooking liquid it can be thickened with the cream and egg mixture as described below for dipping Also have a spoon and small fork and an extra bowl for the shells For the options The cooking liquid can be brought to a boil after all the mussels are removed Combine the cream and egg with a whisk in a small bowl Slowly add a little of the hot cooking liquid whisking constantly Turn off the heat under the cooking pan and whisk the warm egg mixture into it You should see it thicken slightly Add shrimp with the mussels in the cooking process Remove the mussels from

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=192 (2016-02-13)
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  • Oyster & Champagne Stew with Valentine White Truffle Toast Recipe - Entrée | You're the Chef
    two portions Ingredients 4 each white bread slice 2 Tbsp butter 1 tsp white truffle oil 1 4 c whole butter 1 4 c shallots chopped fine 1 4 c celery chopped fine 1 Tbsp all purpose flour 1 2 c button or oyster muchrooms sliced 1 c champagne 1 c water 1 c potato peeled diced small 1 c oysters shucked 1 2 c heavy cream 2 tsp fresh chopped parsley 1 tsp fresh thyme to taste salt to taste ground white pepper Directions Procedure Using a heart shaped cutter for effect cut heart shapes out of the bread Melt the butter Add the truffle oil and brown each heart crouton over medium heat on both sides Remove the heart shapes from the pan and hold on absorbent paper Sweat the whole butter shallots and celery in a 2 quart saucepot After the vegetables soften whisk in the flour and raise the heat to medium stirring for 1 minute Add the mushrooms champagne water and potatoes and simmer covered for 30 minutes or until the potatoes are tender Add the oysters and cream simmering the liquid over low heat until the oysters have just begun to firm up Season

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=195 (2016-02-13)
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  • Pastrami Grilled Salmon Recipe - Entrée | You're the Chef
    powder available in the Chinese specialty aisle of your favorite supermarket 1 tsp ground black pepper Directions Procedure Wash and dry the salmon Combine the spices Coat the salmon completely with the spice mixture Cook on a pre heated grill over high heat for 2 minutes on each side The salmon should be lightly charred on the outside and not completely cooked in the center for the best flavor If

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=197 (2016-02-13)
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  • Ratatouille with Pasta and Sautéed Tilapia Recipe - Entrée | You're the Chef
    c eggplant skinned small diced 1 2 c button mushrooms sliced 1 c yellow squash medium diced 1 c zucchini medium dice 1 c plum tomatoes concasse 1 2 c red bell pepper small diced 1 2 c Anaheim chilies small diced 1 Tbsp tomato paste 1 Tbsp fresh basil chiffonade 2 tsp fresh parsley chopped to taste salt and ground black pepper 1 2 lb pasta cooked according to manufacturer s directions as needed all purpose flour as needed salt and ground black pepper 1 4 c olive oil 1 1 2 lb tilapia fillets Directions Procedure Sauté garlic in the olive oil in a large sauté pan over high heat until golden brown Add onion and eggplant allowing the eggplant to cook until soft Add the remaining vegetables and the tomato paste Cook over medium heat until the vegetables are bright in color Add the herbs and adjust the seasoning Remove from heat The finished ratatouille should be bright in color with a little residual liquid Dredge the fillets in the seasoned flour Sauté over high heat for about 2 minutes on each side until the fish flakes and browns lightly Serve the fillets over the top of

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=198 (2016-02-13)
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  • Risotto of Seafood Bucaniera Recipe - Entrée | You're the Chef
    Spanish onion small diced 1 4 c fresh garlic shiopped 1 c fresh tomatoes diced 1 2 tsp red pepper flakes sofrito 3 4 c arborio rice 2 1 2 c clam broth 1 c water as needed 1 4 lb shrimp cleaned split in half 1 4 lb scallops sliced 1 each lobster tail shell removed and cut into think pieces 1 each spring of fresh oregano 1 each spring of fresh thyme as needed salt and fresh ground pepper Directions Procedure Melt the butter in a 3 qt saucepot over medium high heat Add the onion garlic tomatoes and red pepper flakes and sauté until the vegetables are soft but not browned Add the rice and stir until the rice is coated with the butter Reduce the heat to medium low and add the clam broth in 1 2 cup batches stirring constantly adding each additional 1 2 c of broth as the rice absorbs the liquid The rice will become mushy like porridge or oatmeal as you cook it this way Add the seafood and herb sprigs when the rice is soft Add additional water if the rice seems thick Stir the seafood into the rice and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=8 (2016-02-13)
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  • Roasted Fresh Maine Lobster Recipe - Entrée | You're the Chef
    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 Place the lobster legs side up on

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=28 (2016-02-13)
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  • Sauteed Shrimp with Tequila Sauce, Mango Salsa Recipe - Entrée | You're the Chef

    (No additional info available in detailed archive for this subpage)
    Original URL path: /recipes/viewrecipe.htm?id=286 (2016-02-13)


  • Sautéed Trout with Red Lentil, Garden Vegetable & Bacon Ragout Recipe - Entrée | You're the Chef
    1 pt water 1 tsp thyme fresh stripped chopped 1 tsp salt 1 2 tsp ground black pepper Step 3 2 lb boneless fresh trout fillets 1 Tbsp salt 2 tsp fresh cracked black pepper 2 c all purpose flour 1 2 c butter clarified 2 Tbsp whole salted butter 2 Tbsp lemon juice fresh squeezed 2 Tbsp chives minced 2 Tbsp parsley chopped fine Directions Step 1 procedure Over high heat caramelize bacon with the butter Drain off the extra fat and add the vegetables lowering the heat Sweat vegetables until they become brightly colored and just tender Add the herbs and wine and simmer for three minutes Reserve Step 2 procedure Add the lentils water and thyme to a medium saucepan Bring to a simmer Lower heat cover and simmer for about 15 minutes or until the lentils just become tender Season the lentils with salt and pepper Add the vegetable bacon mixture just before serving heating as needed Step 3 procedure Dredge each fillet in seasoned flour In a sauté pan over high heat brown the fillet on both sides Remove the fillets to a sheet pan and repeat the process until all the fillets are browned

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=237 (2016-02-13)
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