Chef in the House
Romancing The Meal Recipes
- Grilled Canyon Flatbread
- Caprese Salad
- Bananas Foster
- Artichoke Rounds
- Asparagus Twirls
- Bruschetta with Tapenade
- Dill Squares
Grilled Canyon Flatbread
1 round of lahvosh bread
Pesto
Mushrooms
Peppers- red, green, yellow
Onions
Black olives
Chicken broth
Fresh garlic
Cavendars
Cholula hot sauce
Butter
Fresh grated parmesan cheese
Fresh sliced mozzarella cheese
Spread pesto on top of lahvosh bread. Sauté mushrooms, red, green and yellow peppers, onions, and black olives with mixture of chicken broth, fresh garlic, cavenders, Cholula and butter. Sprinkle mixture on lahvosh. Add fresh grated parmesan cheese and fresh sliced mozzarella cheese on top. Place lahvosh on an aluminum sheet on the grill, and grill until cheese melts.
Caprese Salad
1 (8 ounce) package fresh mozzarella, cut into 6 slices
1 (8 ounce) tomato, cut into 6 slices
Sea salt
Freshly ground white pepper
1/4 cup Colavita Extra Virgin Olive Oil
2 tablespoons balsamic vinegar
2-3 tablespoons fresh snipped basil
Arrange mozzarella and tomato slices alternatively and overlapping on serving platter. Sprinkle with salt and pepper. Combine olive oil and balsamic vinegar; drizzle over mozzarella and tomato slices. Sprinkle with basil. (Makes 2-3 servings.)
Bananas Foster
2 tablespoons brown sugar
1 tablespoon butter
1 ripe banana, peeled and sliced lengthwise
1 dash cinnamon
1 dash pumpkin pie spice
1/2 oz. brandy
1 oz. white rum
1 large scoop vanilla ice cream
Chopped pecans to taste
Melt brown sugar and butter in flat chafing dish. Add banana and sauté until tender. Sprinkle with cinnamon. Pour in brandy and rum over all and flame. Baste with warm liquid until flame burns out. Serve immediately over ice cream. (Makes 1 serving.)
Artichoke Rounds
3/4 cup mayonnaise
3/4 cup parmesan cheese, grated
3/4 cup mozzarella cheese, shredded
1/2 teaspoon Cholula
1 can or jar (4 ounces) hearts of artichokes in water
Diced green chilies to taste
1 tube (10 ounces) Pillsbury Snowflake Rolls or Hungry Jack Flaky Biscuits
Paprika
Divide rolls into 36 sections and place on Teflon cookie sheet. Mix mayonnaise, cheese and Cholula in a bowl. Spread on each dough section. Place a slice of artichoke heart on top of each section. Top with more mayonnaise mixture. Sprinkle with paprika. Bake at 400 degrees for 10-12 minutes. (Makes 12-18 servings)
Asparagus Twirls
25 slices thinly sliced bread
1 (8 ounce) package cream cheese
4 ounces blue cheese
1 egg
1 (20 ounce) can asparagus spears, drained
1/2 cup (1 stick) butter, melted
Preheat oven to 375 degrees. Remove crusts from the bread. Roll the slices flat with a rolling pin. Cream together the cheeses. Add the egg and mix well. Spread the cheese mixture on the bread. Place an asparagus spear on each and roll up. Dip each in the melted butter. Place on a baking sheet with the seam side down. Cover and freeze. Cut each roll crosswise into three pieces. Bake for 20 minutes or until brown. Serve warm. Note: After they are frozen and sliced, place the rolls in a plastic bag or container. Bake whenever needed. (Makes 75)
Bruschetta with Tapenade
Black Olive Tapenade
1/2 cup pitted cured black olives
2 cloves garlic
1/2 teaspoon capers
1 oil-packed anchovy fillet, drained
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
Green Olive Tapenade
1/2 cup pitted cured green olives
2 cloves garlic
1/2 teaspoon capers
1 oil packed anchovy fillet, drained
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside. Repeat this process to prepare the green olive tapenade.
Bruschetta
1 loaf French bread, sliced
Olive oil
Minced garlic
To prepare the bruschetta, drizzle French bread slices with olive oil and spread with a thin layer of minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the bread with the black olive tapenade, and some with the green olive tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately.
Dill Squares
1/2 cup butter- softened, unsalted
Cholula- to taste
1/4 teaspoon Worcestershire sauce
3-4 teaspoons chopped onion
2 teaspoons dill weed or to taste
2 cloves fresh garlic
4 dashes Cavender’s (Greek seasoning)
1 dash cayenne
1 jar (5 ounces) Old English cheese
1 loaf Pepperidge Farm white bread- very thin
Blend first 8 ingredients. Add cheese. Trim crusts from about 10 slices of bread. Spread slices with butter/ cheese mixture. Remove crusts from additional 10 slices. Put second layer of bread on top. Spread with cheese mixture. Bake at 350 degrees for 15 minutes, or until light brown. Cut each slice into fourths. For a variation, sprinkle grilled salmon on first layer.