Christmas is the day that holds all time together. - - Alexander Smith
Merry Christmas, Nearly Everybody! - - Ogden Nash
(Petto di Pollo Ripieno con Porcini)
4 skinless, boneless chicken breasts
5 teaspoon olive oil
4 oz. mushrooms such as porcini, shiitake or cremini, thinly sliced
4 thin slices prosciutto (2 ounces), or thinly sliced deli ham
3/4 C. shredded Italian fontina cheese (3 oz.)
1 small clove garlic, thinly sliced
2 large plum tomatoes (6 ounces), peeled, seeded and slivered
1 t. finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4 thick cutlets.
Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.
Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sautéed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling.
Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.
Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165°F when measured with a meat thermometer.)
Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
When chicken is ready, remove twine and slice each roll into 1/2 inch-thick slices. Fan slices out on four dinner plates and serve each with spoonful of the tomato-garlic sauce. Serves 4.
Cream of Brocolli Baked Potato - Atlanta Bread Company
(Serves 1)
1 medium size baking potato
6 oz Atlanta Bread Company® Cream of Broccoli Soup (or you favorite good quailiy)
1 oz Shredded cheddar cheese
2 slices of bacon
1/2 teaspoon chopped chives
Wash the potato thoroughly. Wrap it in aluminum foil and bake in oven
at 400°F for 1 hour. Remove aluminum foil and cut open the center of the potato.
Pour Atlanta Bread Company Cream of Broccoli Soup (preheated) into the potato.
Top with shredded cheddar cheese. Microwave slices of bacon to a crisp. Crumble the bacon
on top of the soup and cheese. Add chopped chives if desired
Sirloin Au Poiver - Greg Norman's Australian Grille, Barefoot Landing
12 Oz. New York Strip Loin
6 Oz. Garlic Whipped Potatoes (see below)
2 Oz. Port Wine Demi-Glace
2 Oz. Green peppercorn
Cognac cream
3 Oz. Wilted Spinach
3 Oz. Crispy Onion Rings (see below)
Coat top and bottom of steak with mixture of toasted and crushed coriander and black and white peppercorns. Sear pepper mixture into the steak in a hot cast iron skillet. If the desired doneness is rare to medium-rare, complete cooking in skillet, otherwise finish cooking in oven to prevent peppers from scorching. Make garlic whipped potatoes by whipping cooked Idaho potatoes with salt, pepper, roasted garlic, heavy cream and butter. The onion rings are thinly sliced Spanish onions dredged in buttermilk, breaded in cornmeal and flour, then fried to golden brown and crispy. Wilt the spinich by sauteing it with the shallots, garlic, sale and pepper. Place the potatoes in the center of the plate. Put the steak on top of the potatoes. Ladle demi-glace and cognac cream sauces on steak, one on each side. Place spionich on top of steak and onion rings on yop of spinach.
Sauteed Soft-Shell Crab - Sara J's Seafood Restaurant
1 soft-shell crab, cleaned (fresh in season)
Enriched flour, salt and pepper
Garlic and shallots, chopped
Butter
1/2 cup white table wine
Melt butter in saute pan. When the butter is 300 degrees, add garlic and shallots to taste. Salt and pepper crab; lightly dust with flour. Place crab in pan, shell side up. Saute 2 minutes until crab is browned. Turn over and cook 1-2 minutes longer. Pour off butter and place pan back over heat. Wait about 45 seconds, then add wine. The pan will flash flame, which is the alcohol burning off (also sealing in the flavor.) Serve immediately with red rice or your favorite side dish.
River City Cafe - Fried Grouper Sandwich
1 - 6 to 8 oz grouper filet
1/2 cup tempura batter
1/2 cup Japanse breadcrumbs
Lettuce, Tomato, Toaster Roll, Cocktail or Tartar Sauce
Dip grouper filet in tempura batter until coated. Coat with breadcrumbs. Deep fry at 350 degrees until done. Place on toasted roll with lettuce, tomato and either tartar or cocktail sauce.
Bovine's Famous Corn Pudding - Bovines
2 pounds frozen corn
10 eggs
1 quart heavy cream
1 cup sugar
Salt and pepper to taste
Place corn in vottom of greased 9"x11" pan. Mix remaining ingrediants and pour over corn. Bake 1 and 1/2 hours at 350 degrees, until golden brown.
Corned Beef and Cabbage - Finn Mc Cools Irish Pub -
Ingredients: (entree, serves 6)
1 corned beef brisket with seasoning pack
1 head cabbage, rough chop
salt and pepper
2 tablespoons bacon grease
Preparation:
Fill pot with water and bring to slow simmer. Add brisket and contents of seasoning pack. Boil 3 to 3.5 houors until tender. Put 1/4 C. water in a separate pot and bring to a boil. Add cabbage, bacon grease, salt and pepper. Steam until tender. Serve with boiled potatoes and brown-sugar glazed carrots.
Shrimp Scampi - Joe's Bar & Grill
13 jumbo shrimp
1 teaspoon tomato concasse (coarsely ground or chopped)
1 tsp. scallions
1/2 tsp. red onions
1-oz. lemon juice
splash of white wine
1 serving angel hair pasta, cooked
Combine ingredients in hot skillet. Cook until shrimp are done, about 3 minutes. Toss with angel hair pasta.
Poached Salmon Wrap - The Dining Room at Grande Dunes
1 spinich wrap
2 oz. mixed greens
4 tomato slices
1 thick red onion slice. separated
1 6 oz. salmon filet, poached in white wine, lemon juice, lemon pepper, and Old Bay.
1 oz. cucumber dill sauce
Place greens evenly across middle of wrap. Fan tomao slices and onion rings over greens; top with salmon and all except 1/2 tsp. of dill sauce. Use the remaining bit of dill sauce. Use the remaining bit of dill sauce as "glue" to seal the wrap closed.
Myrtle Beach Recipes - Page 1
Myrtle Beach Recipes - drinks and desserts - Page 3
