Tilapia en Papillote with Citrus Butter

Ingredients for Tilapia:

2 pounds tilapia fillets, cut into 6 portions

Salt and pepper to taste

1 cup sliced red onion

2 tomatoes, sliced

12 sage leaves

6 sprigs fresh thyme

12 Tablespoons fresh rosemary leaves

Ingredients for Citrus Butter:

3 oranges

1 grapefruit

3 lemons

3 limes

2 Tablespoons honey

1 Tablespoon minced shallots

2 teaspoons minced garlic

1/2 cup (1 stick) butter, chilled and cubed

3 Tablespoons chopped fresh parsley

1/4 cup julienned fresh chives

Directions:

For the tilapia, cut 6 pieces of baking parchment paper large enough to enclose the fillets. Season the fillets with salt and pepper. Arrange 1 fillet on half of one piece of the parchment paper. Layer the fillet with onion slices, tomato slices, 2 of the sage leaves, 1 sprig of the thyme and 2 Tablespoons of the rosemary. Fold the parchment paper over the fillet and fold the edges to seal, forming a pouch. Repeat the process with the remaining fillets, remaining onion slices, remaining tomato slices, remaining sage leaves, sprigs of thyme and remaining rosemary. Arrange the pouches on a baking sheet. Bake at 375 degrees for 25 minutes or until the fillets flake easily.

For the butter, grate 1 teaspoon of zest from each of the four citrus fruits. Juice the oranges, grapefruit, lemons and limes into a bowl, discarding the seeds. Combine the citrus juice, citrus zest, honey, shallots and garlic in a saucepan and mix well. Bring to a simmer; reduce the heat. Add the butter gradually, whisking constantly. Stir in the parsley.

To serve, make a slit in each pouch and drizzle the fillets with some of the butter. Sprinkle with the chives and garnish with citrus wedges. Serve with a fresh green vegetable or mixed green salad and boiled new potatoes.

Note: Pompano from Florida is the fish traditionally used in this dish. However, it can be difficult to obtain. Try using tilapia, a widely available farm-raised fish with a delicate taste and flaking texture.

Serves: 6

Creamy Cauliflower Soup

Ingredients:

1 medium head cauliflower, cut in bite-sized pieces

1/4 cup butter or margarine

2/3 cup chopped onion

2 Tablespoons flour

2 cups chicken broth

2 cups Half and Half

1/2 teaspoon Worcestershire sauce

Salt to taste

1 cup grated Cheddar cheese

Chopped parsley

Directions:

Cook cauliflower in boiling salted water. Drain, reserving water. Melt butter, add onion and cook until soft. Blend in flour, add broth and stir constantly until mixture comes to a boil. Stir in 1 cup liquid drained from cauliflower (add water if necessary to make 1 cup), Half and Half, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled with parsley.

Servings: 8 - 10

Cream Scones

Ingredients:

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons sugar

4 Tablespoons butter

2 eggs, well beaten (except for a small amount of

egg white)

1/2 cup whipping cream (but do not whip)

Directions:

Mix the first four ingredients and cut in butter. Add eggs and cream. Roll to 3/4 inch thickness. Cut out with biscuit cutter or cut in squares. Brush with saved egg white. Bake on ungreased baking sheet at 425 degrees for 12 – 15 minutes. Serve split and buttered or with cream cheese and strawberry jam.

Yields: 2 dozen

Cuban Shrimp Stew

Ingredients for Shrimp:

3 Tablespoons fresh lime juice

2 garlic cloves, minced

1/4 teaspoon oregano

1/4 cumin

1-1/2 pounds fresh large shrimp, peeled and deveined

Salt and pepper to taste

Ingredients for Stew:

3 Tablespoons olive oil

2 cups chopped onions

1/3 cup julienned red bell pepper

1/3 cup julienned green bell pepper

1/3 cup julienned yellow bell pepper

2 ribs celery; finely chopped

2 Tablespoons chopped fresh parsley

4 garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon oregano

1/2 teaspoon cumin

1 bay leaf

2/3 cup tomato paste

1-1/2 cups dry white wine

3/4 cup water

1/8 teaspoon Worcestershire sauce

Salt and black pepper to taste

2 Tablespoons freshly chopped parsley

Directions:

For the shrimp, combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes or for up to 4 hours, stirring occasionally.

For the stew, heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, bell peppers, celery, 2 Tablespoons parsley, garlic, cayenne pepper, oregano, cumin and bay leaf in the hot olive oil for 5 minutes or just until the onions begin to brown. Stir in the tomato paste. Saute 1 minute longer.

Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp. Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in the Worcestershire sauce. Season with salt and black pepper. Ladle the stew into a serving bowl. Sprinkle with 2 Tablespoons parsley. You may serve over hot cooked rice if desired.

Seerves: 4

Caramel Cup Custard

Ingredients:

1 cup sugar

2 cups half & half

3 cups milk

4 eggs and 8 egg yolks

1 cup powdered sugar

2 teaspoons vanilla

Directions:

Caramel: Melt 1 cup sugar in a heavy pot. Cook sugar until it is a golden color – pour into custard cups.

Custard: Bring cream and milk to a boil. Beat eggs, yolks and sugar until thick, slowly add hot milk to egg mixture. Mix well. Pour into cups. Bake at 325 degrees in a water bath for 1 hour.

Mexican Nacho Dip

Ingredients:

2 to 3 ripe avocados

1/8 teaspoon lemon juice

1 bunch green onions, including tops, chopped

1 sixteen-ounce carton sour cream

1 eight-ounce jar picante or taco sauce

2 ripe tomatoes, chopped

2 small green bell peppers, chopped

8 ounces Monterey Jack cheese, grated

Doritos or tortilla chips

Directions:

Mash avocados in a nine-inch pie plate. Sprinkle with lemon juice to prevent discoloration. Layer with remaining ingredients in order, except chips. Chill four to twelve hours. Serve with chips.

Servings: 12 to 15

Buffalo Beyond Winter and Wings

Ingredients:

4 chicken breast halves

1/3 cup bourbon

1/3 cup Dijon mustard

1/3 cup packed brown sugar

1/3 cup soy sauce

1/3 cup chopped scallions

1 Tablespoon Worcestershire sauce

1/2 teaspoon pepper

Directions:

Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the bourbon, Dijon mustard, brown sugar, soy sauce, scallions, Worcestershire sauce and pepper in a bowl and mix well. Spoon over the chicken, turning to coat. Marinate, covered, in the refrigerator for 24 hours, turning frequently. Drain, discarding marinade. Grill the chicken over hot coals for 25 minutes or until cooked through, turning occasionally.

Servings: 4

Pesto Torte Recipe

Ingrediente:

2 teaspoons garlic cloves, minced

1/2 cup pine nuts

1 cup fresh spinach, chopped

1/4 cup fresh basil, chopped or 1 tablespoon dried

6 tablespoons butter, room temperature

1/2 cup olive oil

3/4 cup freshly-grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon freshly-ground pepper

2 cups unsalted butter (4 cubes), room temperature

2 (8-ounce) packages cream cheese, room temperature

Baguette

To prepare the Pesto:

In a food processor, place garlic and process until finely minced. Add pine nuts and puree. Add spinach and basil. Process until finely chopped. Add butter and olive oil. Turn into medium bowl, add Parmesan cheese, salt and pepper, and stir well. This will yield 1 cup pesto.

To prepare the Torte:

Line a small terrine or bowl with damp cheesecloth. In a small bowl, cream butter and cheese until thoroughly mixed. Divide into 3 tennis ball-sized portions. Place 1 portion of cheese mixture between 2 sheets of plastic wrap and flatten into a 1/4 to 1/2-inch thickness which fits bottom of terrine.

Spread 1/8-inch layer of pesto on top of cheese mixture. Repeat the process making the following layers wider to follow shape of terrine.

Make at least three additional layers of pesto alternating with the cheese mixture, ending with a layer of the cheese mixture.

Wrap in a damp towel and cover with plastic wrap. Place in refrigerator and chill at least 3 hours.

When ready to serve, invert onto a plate, remove cheesecloth and serve with sliced baguette.

Servings: 10 – 12

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