archive-edu.com » EDU » P » PCT.EDU

Total: 280

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Seared Salmon with Lentils, Red Wine Vegetable & Bacon Ragout Recipe - Entrée | You're the Chef
    dice 1 c celery small dice Ragout 1 c red wine 2 each bay leaves 1 4 c parsley chopped 1 4 c thyme fresh stripped chopped 1 lb brown lentils 1 pt water 2 c veal stock 1 2 c whole butter for monte to taste salt to taste ground black pepper Salmon 2 lb salmon fillets cut into 6 equal pieces 1 Tbsp salt 2 tsp fresh cracked black pepper 1 4 c thyme fresh stripped 1 2 c clarified butter Directions Bacon Vegetables 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 begin to become brightly colored and just tender Reserve Ragout procedure Add the lentils red wine veal stock herbs and water to a medium saucepan Bring to a simmer Lower heat cover and braise until the lentils just become tender Stir in the butter Season with salt and pepper Add the vegetables just before serving heating as needed Salmon procedure Season each fillet at service Sear on both sides until caramelized making certain to cook the fish only to medium rare Plate by portioning the lentil stew into the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=105 (2016-02-13)
    Open archived version from archive

  • Seared Sea Scallops With Olive Tomato Tapenade & Wilted Greens Salad Recipe - Entrée | You're the Chef
    Tbsp molasses 1 4 c salad oil Step 3 2 bunches fresh greens such as swiss chard baby spinach mustard greens etc 1 4 c olive oil 1 4 c scallions or shallots to taste salt to taste fresh ground pepper Directions Step 1 procedure Puree the garlic tomatoes and olives in a food processor with half of the oil Add the tomato liquid and the rest of the olive oil until a soft thick paste forms You may vary the amount of oil The tapenade is served as a condiment with the finished scallop dish Step 2 procedure Combine the soy sauce and molasses in a shallow dish Take the sea scallops and cut them about 3 times vertically about two thirds of the way through the scallop Turn the scallop and repeat the process Place the cut scallops in the marinade and turn after about 30 minutes The scallops can marinate for up to 24 hours Pre heat a sauté pan over high heat Add some of the oil Place the scallops into the hot oil cut side down and cook for about 30 seconds Turn the scallops and finish cooking them for an additional 30 seconds They

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=4 (2016-02-13)
    Open archived version from archive

  • Shellfish & Seafood Stew Recipe - Entrée | You're the Chef
    rinsed 2 c water 1 4 c cornmeal Step 2 Flavored Shrimp Water 1 2 lb raw shrimp sand vein removed shell removed and saved 1 c water Step 3 Cooking Clams 3 c water or fish stock 1 c dry white wine 1 c sliced Spanish onions 1 1 2 c tomatoes ripe skin and seeds removed medium dice 2 c sliced small red potatoes skins on 1 4 c chopped parsley 1 each sprig fresh thyme or 1 4 tsp dry thyme leaves 1 each bay leaf 1 4 tsp saffron or 1 8 tsp ground turmeric Step 4 Fish 1 lb fresh haddock or cod skin and bones removed or halibut steaks cut into chunks to taste salt to taste pepper Directions Step 1 Soaking Clams procedure Allow the cleaned clams to soak in the water and cornmeal for about 2 hours in the refrigerator This will allow them to eat the cornmeal and sweeten their taste Discard the water and cornmeal just before using the clams in the dish Step 2 Flavored Shrimp Water procedure Take the shells from the shrimp and add them to a small sauce pot with the water and allow them to simmer for about 10 minutes until the shells turn pink and the water becomes flavored with shrimp from the shells Step 3 Cooking Clams procedure In a large braiser or saucepot add the water or fish stock white wine flavored water from the shrimp shells Step 2 tomatoes onions thyme parsley potatoes bay leaf saffron and the clams Cover and over medium heat cook the clams for about 5 minutes or until they open Add the shrimp and simmer covered for about 3 minutes Step 4 Fish procedure Add the chunks of fish lower the heat cover the pot and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=109 (2016-02-13)
    Open archived version from archive

  • Shrimp Scampi Recipe - Entrée | You're the Chef
    chopped garlic 1 4 c brandy or white wine optional 2 Tbsp fresh chopped parsley as needed salt and ground black pepper Directions Procedure Heat a large sauté pan over high heat Add the olive oil and the butter Add the shrimp tossing repeatedly for about 3 minutes until the shrimp are cooked on all sides Add the garlic and cook an additional 30 seconds Add the brandy or white

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=110 (2016-02-13)
    Open archived version from archive

  • Smoked Orange Salmon Recipe - Entrée | You're the Chef
    class mar right 1 Outstanding Will make it and Tom won t get a bite 4 5 out of 5 4 ratings Yield two dinner portions Ingredients 1 2 c orange marmalade 1 2 tsp liquid smoke 1 2 c beer 1 lb salmon fillet skinless cut into 2 pieces Directions Procedure Thoroughly combine the marmalade smoke and beer Place in a zipper bag with the salmon at least 2

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=262 (2016-02-13)
    Open archived version from archive

  • Smoked Salmon Radiatore Recipe - Entrée | You're the Chef
    Sauce Step 1 1 Tbsp butter 1 Tbsp extra virgin olive oil 1 each small Spanish onion chopped 1 Tbsp all purpose flour 1 1 4 c heavy cream or milk Sauce Step 2 1 lb smoked or barbecued salmon 1 2 tsp lemon pepper 1 Tbsp fresh chives chopped 1 Tbsp fresh dill chopped to taste salt and ground pepper Toppings to taste Parmesan cheese grated as needed fresh parsley chopped Directions Pasta procedure Cook pasta as directed on the package Immediately chill with cold water and reserve until you are ready to make the final dish Sauce Step 1 procedure In a large sauté or saucepan melt the olive oil and butter over medium high heat Add the onion and sauté until it is tender Reduce the heat to low and add the flour stirring until the fat in the pan absorbs the flour Slowly whisk in the cream until the mixture thickens and is smooth Sauce Step 2 procedure Add the salmon Cook until it is hot stirring less frequently so that the salmon does not fall apart Stir in the lemon pepper chives and dill Add salt to taste Toppings procedure Gently fold in the pasta

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=111 (2016-02-13)
    Open archived version from archive

  • Steamed Halibut with French Garlic Vegetable Stew Recipe - Entrée | You're the Chef
    and Fish 1 1 2 lb halibut steaks skin removed 1 4 c parsley chopped fine to taste salt to taste ground black pepper 1 c carrots sliced thin 2 c Swiss chard sliced thin 1 c celery sliced thin 1 c leeks sliced thin 1 c dry white wine 1 2 c water as needed as needed sliced French bread Directions Aioli Garlic Sauce procedure Whisk together the egg mustard and garlic Continue to whisk and slowly add the oil so that it will emulsify with the egg mixture Season with salt and refrigerate Vegetable Stew and Fish procedure Season the fish and cut it into four pieces Simmer the vegetables in the wine over medium heat in a large saucepan until they are brightly colored Lay the fish on the vegetables and cover the pan with a lid Continue to simmer the vegetables for about five minutes or until the fish steams and forms an opaque white liquid on the surface Remove the fish and vegetables to a serving platter Add enough water if necessary to make about 3 4 cup of liquid Over high heat whisk as much garlic sauce into the cooking liquid as you like

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=238 (2016-02-13)
    Open archived version from archive

  • Eggplant "Parmesan" Lasagna Recipe - Entrée | You're the Chef
    4 c olive oil virgin 1 Tbsp fresh garlic chopped fine 4 c crimini mushrooms sliced 1 Tbsp fresh thyme stemmed chopped fine 1 2 tsp ground black pepper 1 2 tsp seasoning salt 2 lb Ricotta cheese 2 each large eggs 1 Tbsp fresh parsley chopped fine 1 Tbsp fresh basil chopped fine 1 Tbsp fresh thyme stemmed chopped fine 1 2 tsp ground black pepper 1 2 tsp salt 2 c grated Parmesan cheese 2 each 12 oz bags shredded Mozzarella cheese Directions Procedure Thoroughly combine the flour salt and pepper in a large bowl Thoroughly whisk the eggs and then mix in the basil leaves in a separate large bowl Add the breadcrumbs to a separate bowl Take all the eggplant and coat with flour Keeping one hand wet and one hand dry dip the eggplant into the egg then into the breadcrumbs coating completely Over medium high heat add equal parts of the salad and olive oil to a large sauté pan Brown the eggplant on both sides and keep repeating the breading and frying process removing the browned eggplant to a tray lined with absorbent paper In a large sauté pan over high heat sauté the second olive oil with the garlic until the garlic lightly browns Add the mushrooms and thyme and cook until the mushrooms begin to weep Season and remove from the pan into a bowl Chill completely In a large mixing bowl completely combine the Ricotta cheese eggs herbs and seasoning To assemble the lasagna spray a deep sided baking dish with no stick spray Place a layer of eggplant in the bottom and sprinkle with Parmesan and Mozzarella cheese Top with the mushroom mixture Top the layer of eggplant with a layer of the Ricotta cheese Repeat this step and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=120 (2016-02-13)
    Open archived version from archive