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CHEF MIKE TUCSON- PERSONAL CHEF SERVICE-SERVING ORO VALLEY & TUCSON, ARIZONA

Recipes

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 Lemon Berry Shortcake

 The lemon pastry cream complements the shortcake & berries very well.
Use whatever types of berries you like & that look good at the store.
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Shortcake
2 sticks of softened unsalted butter (1/2 Lb.)
1 cup granulated sugar
4 eggs
1/4 tsp. salt
2 tsp. vanilla extract
1/4 cup milk
1 tsp. baking powder
2 cups cake flour
.
Preheat oven to 325 degrees
grease a 8-1/2 by 4-1/2 loaf pan and line with parchment paper

 Beat butter & sugar until fluffy
Add the eggs slowly & then the vanilla & salt
Add the baking powder to the flour
Add a little milk & keep beating butter mixture
alternate adding 1/3 of the flour & milk until it is
all incorporated.
Pour batter into loaf pan & bake on middle rack in oven
for 50-60 minutes. touch middle of cake lightly
and if it springs back it is done, let cool & remove from pan &
peel away parchment paper
.
Lemon Pastry Cream
2 cups whole milk
Peel from 1 lemon
2 egg yolks
1/2 cup granulated sugar
3 TBS. cornstarch
2 TBS. butter

 In heavy bottomed saucepan combine milk & lemon peel
over medium heat bring to a very light simmer but do not boil turn off
heat & let steep for 10 minutes. remove peel form milk
Whisk eggs & sugar in a bowl.
Add cornstarch & salt to egg mixture
Slowly stir milk into egg mixture
pour back into pan & over medium heat stir until mixture gets thick
Do not boil. Stir in butter & mix well.remove from heat and pour into
container & cover top with plastic wrap. Have the plastic wrap touch the
pastry cream so a skin will not form
Chill for a few hours
.
Slice cake & fill with pastry cream garnish with fresh berries, mint
& whipped cream

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 Baked Fried Chicken Tenders

 Everybody loves fried chicken!
Give this recipe a try. It cuts back on a lot of the fat and calories that
deep frying adds.
Sautéing in a little oil & then finishing in the oven still gives that
great crisp  texture.

 Ingredients needed
1 Lb. chicken tenders.
4 cups of flour
2 TBS. cornstarch
2 TBS. salt
2 TBS. black pepper
2 tsp. paprika
1 tsp. dried chipotle powder
1 TBS. garlic powder
1 TBS. onion powder
2 cups buttermilk
2 eggs
peanut oil for sautéing

 Heat oven to 350-put 2 frying pans over medium heat to warm up
.
Season chicken evenly with half of salt & black peppers
.
mix the remaining salt & pepper, other spices with flour & cornstarch in
medium size bowl

 Whisk eggs & buttermilk in another bowl.
dredge chicken in flour then in buttermilk mixture, shake off excess
& dredge back in flour
Place back in buttermilk & one last time in flour.
(double coating in buttermilk & flour gives the chicken a crispy coating)

 Place 3 TBS. oil in each pan and sauté chicken until light golden on each
side
Finish in oven for 1o minutes on parchment lined baking sheet.

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 Mediterranean Salmon Pasta Salad

 1 Lb cooked salmon seasoned with salt, pepper, garlic powder & oregano
(flaked after cooking)
1 LB. tri-color spiral pasta (cooked according to instructions on box)
2 cups broccoli florets (blanched with pasta the last 2 minutes
of cooking)
small red onion chopped
2 cups diced red & orange bell peppers
1-1/2 cups marinated artichoke hearts
2 ripe tomato diced
2 cups crumbled feta cheese
1-1/2 cups sliced kalamata olives
juice from 1 lemon
1-1/2 cups olive oil
3/4 cup red wine vinegar
2 TBS. oregano
2 TBS. garlic powder
1tsp salt 1tsp black pepper

 Whisk the olive oil, red wine vinegar, lemon juice,
oregano, garlic powder, salt & pepper in large bowl
Add remaining ingredients & toss to coat.
Chill covered in fridge until ready to serve.

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Espresso-Chile rubbed Pork Tenderloin with a Mushroom
                           Prosecco Cream Sauce

 The sauce for this dish complements the pork very well. Pork tenderloin
usually comes 2 to a pack. if this is to much just cook both and freeze
one whole.wrapped  very tightly.

 Espresso-Chilie Rub Spices
2 TBS. salt
1 TBS. dried chipotle chilie powder
1 TBS. dried ancho chilie powder
1 TBS chili powder
1 TBS .cumin
3 TBS ground instant espresso powder
1 tsp. black pepper
1 TBS garlic powder
3 TBS olive oil
4 TBS. Honey

 Coat 2-1 lb. pork tenderloins with the honey
rub spice mix all over the pork tenderloins
Heat a large cast iron skillet over medium-high heat
add olive oil and sear pork all over
place in 375 oven and cook for 15-20 minutes until
internal temp of 145
Take out and let rest.

 Mushroom-Prosecco Cream Sauce
2 cup sliced mushrooms
1 large chopped shallot
2 TBS butter
2 TBS. flour
2 Cups chicken stock
2 cups Prosecco wine
1 cup heavy cream
salt & pepper to taste

 In medium saucepan melt butter over medium heat add shalots and sauté
for a few minutes
add mushrooms and sauté 5 minutes
add flour and cook scraping the bottom so flour does not stick
add Prosecco and bring to a simmer, add chicken stock and
simmer for 10 minutes,
Turn heat down low and add cream, let slow simmer a few minutes.
add salt & pepper to taste
check seasoning
Slice pork and serve with sauce
Garlic mashed potato & roasted cauliflower 7 broccoli make
a great side dishes.

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 CHICKEN-SPAGHETTI SQUASH PATTIES

 Roasting spaghetti squash gives it a great caramelized flavor with very
little effort.
Cut the spaghetti squash in half & scrape out the seeds with a spoon.
Place on a parchment lined baking sheet sprayed with cooking oil
& bake in a 375 oven until soft turning over halfway thru to cook evenly
(roughly 30-40 minutes total)
Let cool and then you can then scrap out the flesh.

 Ingredients for Chicken-Spaghetti Squash Patties
1 lb. boneless, skinless chicken breast
3 cups roasted spaghetti squash
1/4 cup chopped onion
2TBS. chopped garlic
2TBS chopped fresh dill
1/4 cup chopped green onion
1 egg
1/4 cup grated parmesan cheese
1/2 cup bread crumbs

 1 tsp. black pepper
Season chicken with salt & pepper & bake in 350 oven on parchment lined
baking sheet with cooking spray for 15-20 minutes turning halfway thru.
Let cool & shred chicken.
While the chicken is cooking heat 1TBs olive oil in a frying pan  over
medium heat & sauté onion for 5 minutes, add garlic and cook a few more
minutes let cool
Put chicken, onion & garlic & the rest of the ingredients in a medium size
bowl & blend well.
Form into equal size patties.
Heat 2TBS olive oil in frying pan and sauté patties in batches.
Wipe out pan in between.
Serve with rice pilaf and green beans almandine

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Breakfast Tart

 The crust for this tart compliments the filling very well.
Experiment with different proteins & vegetables to come up with
with a Signature Tart

 For the crust
1 cup almond flour
1/4 cup parmesan cheese
1 TBS. herbs de provence
1/4 cup melted butter
Blend all ingredients in bowl and press the mixture evenly in a greased 9
inch tart pan
Bake for 10 minutes in 350 oven just to set (don't overcook it will be baked
again with filling)
Let cool

 For the filling
4 oz. diced smoked or roasted deli turkey
1/2 cup diced onion
1/2 cup diced red bell pepper
1 cup cooked spinach
1/2 cup cooked artichoke hearts
1 cup shredded cheddar cheese
6 eggs
1/4 cup sour cream
salt & pepper to taste
Saute onion & red pepper & turkey in 1 TBS. butter for 5 minutes
over medium high heat-let cool
Process artichoke hearts & spinach in food processor.
in medium bowl scramble eggs with sour cream and season with salt
& pepper

 Add Turkey mixture & spinach & artichoke hearts & cheese. Blend well
Pour mixture into tart pan & bake in 350 degree oven for 30-40 minutes
until puffed up & firm. Carefully remove tart from pan after letting cool for
10-15 minutes
(extra egg-turkey-vegetable mixture can be baked in a pan next to the tart)

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Vegan Burgers

 These Vegan burgers pack a lot of flavor! Try going Vegan once a week.
Not only is it healthier if you make the right choices in ingredients you
won't even miss the meat!

 Ingredients needed
1 cup roasted, peeled mashed sweet potato
1 cup cooked black beans (coarsely mashed)
1 cup cooked chickpeas (Garbanzo beans) (coarsely mashed)
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped red bell peppers
2 TBS. chopped garlic
1 cup cooked pearled couscous
1 cup chopped portobello mushrooms
1 TBS. lemon juice
1/2 tsp.Chili flakes
salt & pepper to taste
Sliced avocado & tomato
mixed greens
Vegan rolls or bread

 Preheat oven to 350
Put roasted mashed potato, black beans, couscous & garbanzo beans in
bowl.
In large sauce pan over medium high heat sauté with 2 Tbs. olive oil the
onion, bell peppers, garlic & mushrooms for a few minutes.
Add carrots & zucchini and cook for another minute.
Turn off heat and add lemon juice and chili flakes.
:Let cool and add to bowl with other ingredients
season with salt & pepper & blend with spatula
Test seasoning & form into patties
Heat a cast iron skillet over medium high heat and add 2 TBS.
olive oil.
Saute burgers until golden brown on one side & flip over
Repeat until all burgers are cooked
Wipe pan in between batches
Place burgers on parchment lined baking sheet &
heat thru in oven for 10-15 minutes
.
Serve on Vegan rolls with sliced tomato, avocado & mixed greens

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 Chicken Mole Enchiladas

 Mole sauce
3 small corn tortillas
2 ancho chilie peppers-stemmed & seeded
2 pasilla peppers- stemmed & seeded
2 new mexico chilies-stemmed & seeded
small red onion, peeled & sliced
6 cloves of peeled garlic
1/2 cup slivered almonds
4 cups chicken stock
5 plum tomatoes
2 oz. dark chocolate
2 TBS. agave nectar
1/4 cup golden raisins
1/2 tsp. ground cinnamon
juice from 1 lime

 Roast peppers, onion, corn tortillas, tomato, garlic & almonds until
golden brown.
add to processor with 2 cups of chicken stock and process until smooth.
add mixture to saucepan & add remaining stock & raisins
bring to a simmer and cook for 1 hour stirring often.
Add chocolate, agave nectar, cinnamon & lime juice and salt & pepper to
taste. Simmer for 15 minutes.
Let cool.

 For the filling
12-6 inch flour tortillas
2 Lbs boneless chicken breast
2 TBS. chili powder
1 TBS cumin
salt & pepper
1/2 cup chopped green onion
2 bunches chopped cilantro
1 Lb. Queso Fresca cheese crumbled
1 cup chopped tomato
sour cream for garnish

 Preheat oven 350 degrees
Season chicken with chili powder, cumin and salt & pepper
Grill over medium heat until just cooked thru
let cool
Shred chicken and add 1 cup mole sauce, 1/4 cup green onion &
2 Tbs. cilantro
Spread 1 cup mole sauce in bottom of casserole dish.
dip a tortilla in mole sauce and put some of the chicken mixture
down the center of the tortilla. Sprinkle some queso cheese
on top and roll tortillas and place in casserole dish.
Repeat with remaining tortillas.
Cover Tortilla with remaining sauce and queso cheese and
bake in 350 oven for 20-30 minutes until heated thru.
garnish with remaining green onion, cilantro, tomato &
sour cream
Serve with Spanish rice, refried beans and roasted corn

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Turkey Posole

This posole is a great way to use up leftover turkey

Ingredients needed

1 cup chopped onion 

2 poblano peppers chopped

2 serrano peppers chopped

4 cups chicken stock

2 TBS. tomato paste

1/2 tsp. dried ancho pepper powder

1/2 tsp. dried chipotle pepper powder 

1 tsp. cumin ground

1-15.5 oz. can white hominy

1-15.5 oz. can diced tomato

1/4 cup chopped cilantro

2 cups shredded cooked turkey 

1 lime sliced

shredded cheddar cheese 

 In large saucepan saute onion, poblano & seranno peppers with 2TBS. oil over medium heat for 5 minutes

Add tomato paste, chipotle, ancho & cumin powder and saute for a few more minutes

Add chicken stock and diced tomato & bring to a simmer

Let simmer 20 minutes until onion & peppers are softened

Add hominy and let simmer for 10 minutes

Stir in chicken & cilantro & serve with lime & chopped cheddar on the side 

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Seafood stuffed Calamari

 This seafood dish makes a great holiday main course.
Watch carefully while baking you do not want to overcook the
calamari.
.
For the filling
16-20 Calamari tubes
1 shallot chopped
2 TBS. chopped garlic
8 oz. lump crabmeat
4 oz. small shrimp (chopped in small chunks)
4 oz. Sea scallops (chopped in small chunks)
4 oz. Boursin cheese (herbed cheese)
2 TBS. chopped flat leaf parsley
1/4 cup chopped green onion
Saute shallots & garlic in 2 TBS. olive oil for a few minutes
Add shrimp & scallops, turn off heat
(you only want the shrimp and scallops partially cooked
they will fully cook in oven)

 In bowl mix shrimp & scallops with remaining ingredients
Except calamri tubes
Put seafood mixture in pastry bag with round tip and pipe
into calamari tubes and fasten opening with toothpicks
Place in 9x13 casserole dish with extra seafood filling

 For the sauce
2 TBS. chopped garlic
4 oz. unsalted butter
1/2 cup sherry wine
3 cups milk
1 cup heavy cream
8 oz. cream cheese
8 ounces aged grated parmesan cheese
black pepper to taste
Melt butter in saucepan and add garlic
cook for a few minutes add sherry & cook down
add cream cheese
when cream cheese melts add milk & cream
whisking until it comes to a slight simmer
add parmesan cheese and turn off heat
season with black pepper to taste

 Pour sauce over calamari tubes and extra filling in casserole dish
sprinkle the top with parmesan cheese and bake in
350 oven for 20-30 minutes
finish under broiler to lightly brown top
(watch carefully under broiler it browns quickly

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Pumpkin Roulade with a citrus Chantilly cream

 Looking for a different dessert to add to the Thanksgiving table?
Give this pumpkin roulade a try!
Roasting & pureeing the fresh pumpkin gives the cake a great flavor
instead of using canned pumpkin.
The cake can be made a few days in advance & filled and rolled
just make sure it is wrapped tight & then make the chantilly
cream the day you are serving it.
.
For the pumpkin cake
1-1/2 cups all purpose flour
1-1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
3 eggs
1-1/2 cups Splenda granulated sugar
1/2 tsp. salt
3/4 cup vegetable oil
1-1/2 cups fresh roasted & pureed pumpkin
Preheat oven to 375 degrees
Spray a 13x18 sheet pan with cooking spray (make sure the pan is not
warped and lies flat so cake bakes evenly)
Line with parchment paper & spray paper

 Measure flour, spices, baking powder & soda into bowl
in a stand mixer cream eggs, salt & Splenda until
fluffy scraping down sides of bowl a few times.
add oil very slowly with mixer running until incorporated
slowly add dry ingredients on low speed until just blended
Add pumpkin puree with spatula until blended
Pour batter into sheet pan and smooth out so it is even all over
bake for 20 minutes until cake springs back when pressed.
Let cake cool while you prepare filling
.
For Cream cheese filling
8 Oz. cream cheese
1 cup butter
2 cups Splenda granulated sugar
1 tsp. vanilla extract
pinch of salt
.

 Cream all ingredients in mixer until light & fluffy scraping down sides of
mixer bowl a few times.
.
To assemble cake
with sharp knife run along outer edge of cake pan so the cake will not
stick when removing from pan.
Gently take cake out of pan with parchment still attached to cake
spread cream cheese filling evenly over all of cake.
Roll cake into spiral from the short end using parchment paper to assist
so cake does not crack. Roll cake all down the length of the long side of
cake
Place on serving platter seam side down and wrap with plastic wrap
& put in fridge.

 Citrus-Chantilly cream
8 oz. mascarpone cheese
2 cups heavy cream
2 TBS. Splenda granulated sugar
1 tsp. vanilla extract
1 TBS. orange juice
1 tsp. finely chopped lime zest

 .
Whip heavy cream with Splenda until peaks form.
add mascarpone, vanilla, orange juice & lime zest
Mix for a few minutes scraping down sides of mixer
a couple of times
.
Slice cake & serve with Chantilly cream, fresh berries & mint to garnish

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Cajun Chicken Meatballs in a Creole Sauce

 .
Cajun meatballs
1 Lb. Ground chicken
1 egg
2 TBS. tomato paste
1 TBS. cajun seasoning
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/4 cup milk
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

1/4 bunch chopped green bell pepper
1/4 cup chopped green onion

 In medium bowl blend all ingredients and form into small meatballs
place on parchment lined sheet pan and bake in 350 oven for about 20-25
minutes turning so they brown evenly.

 Creole sauce
4 tsp. Cajun seasoning
2 TBS. butter
3 tomatoes peeled & chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 TBS chopped garlic
3 cups chicken stock
2 cups tomato sauce
1/2 cup chopped green onion
1 tsp. tabasco (more or less to taste)

 In large pan melt butter over medium-high heat and add celery, onion and
peppers. let cook for 5 minutes.
Add garlic, Cajun seasoning & chopped tomato, sauté a few more minutes
Add chicken stock, tomato sauce & tabasco
Put heat on high and bring to boil stirring often
Put heat down to simmer and let cook for 30 minutes until vegetables
are tender, stirring often. Turn down to low heat
Add green onion and chicken meatballs let sit for 5 minutes on low
Serve over your favorite rice or pasta
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Vegan Lasagna

 For the sauce
1-28 oz. can diced tomato.

1-28 oz. can tomato puree.

1-28 oz. can crushed tomato.

5 TBS chopped garlic
4 TBS. olive oil
2 TBS. garlic powder
2 TBS. onion powder
3 TBS. Italian seasoning
2 TBS salt
1 TBS black pepper
1/4 cup chopped fresh basil

 In a large heavy bottomed pot sauté garlic in the olive oil over medium heat.
for 10 minutes-stirring so it does not stick.
Add the 3 cans of tomato product-rinse each can out with 1/2 cup water and.
add to pot. ( The water will cook down and the sauce will thicken up).
Turn heat to medium-high and bring to a simmer-stirring often.
let simmer for 1 hr. stirring so it does not stick.
Add the seasonings and cook for another 20-30 minutes on low heat.
turn off heat and stir in fresh basil.
Let cool.
.

 For the lasagna
1-1/2 lbs. whole grain lasagna noodles (cooked according to directions)
3/4 lb. zuchinni-ends cut off
3/4 lb. yellow squash-ends cut off
3/4 lb. carrots-peeled and ends cut off
1 lb. fresh spinach sautéed
2 lbs. extra firm tofu
1 tsp. red wine vinegar
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried basil
extra dried basil-garlic powder-onion powder to season lasagna layers.

 Grate the zuchinni, yellow squash & carrots in separate batches in food
processor
..
Grate 1 lb. of the tofu and crumble the other 1 lb. by hand into a bowl
add the vinegar-1/4 tsp. salt-1/2 tsp. garlic powder-1/2 tsp. onion powder
& 1/2 tsp. dried basil & blend well.

 How to assemble lasagna
Preheat oven to 350 degrees
spread 1 cup of sauce onto a 13x11 high sided baking pan
(Use a disposable pan if you want to avoid the messy clean-up)
layer the bottom with noodles cutting them to fit if needed
add half of the tofu mixture and spread evenly
spread half of the grated zuchinni mixture evenly over tofu
spread half the yellow squash evenly over the zuchinni
spread half the carrots over the squash.
spread half the spinach over the carrots
Sprinkle a small amount of dried basil, onion powder & garlic powder over
the spinach and spread 1 cup sauce over that
add another layer of noodles
repeat with the remaining tofu and the vegetables & spices in the same order.
top with last layer of noodles & spread sauce over evenly to cover all
noodles. sprinkle a little more dried basil, garlic powder & onion powder
Cover with aluminum foil and bake in oven for 1 hr.
Remove aluminum foil and cook anther 15 minutes until bubbling

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 Summer Squash Tart

This savory tart is a great way to use all the fresh zucchini & yellow squash
available in abundance this time of year.
This is a great side dish or main course with a salad
For the tart crust
1-1/2 cups almond flour
1/2 cup grated parmesan cheese
2 Tbs. chopped garlic
1 tsp. herbs de provence
1/4 tsp. ground black pepper
1/3 cup olive oil
1 Tbs. water
Blend all ingredients in medium size bowl
press into 7 inch greased tart pan (a cast iron pan works well if you do not have a tart pan)
 
For the filling
1 cup part skim ricotta cheese
1/2 cup shredded part skim mozzarella cheese
1/4 cup parmesan cheese
1/4 cup chopped fresh basil
1 egg
1/2 tsp. black pepper
1 cup cooked artichoke hearts
1 cup roasted chopped red bell pepper
1/2 onion, roasted & chopped
1/2 cup roasted & chopped eggplant
1 lb. zucchini
1 Lb.yellow squash

.in medium bowl whisk ricotta, mozzarella, parmesan, pepper & egg together.
fold in artichoke, peppers, onion, basil & eggplant
Spread into tart shell evenly.
Slice zucchini & squash. Make sure they are all cut evenly so they cook
the same.
(use slicing blade on Cuisinart to slice them)
Arrange them evenly over the top of the tart,
Sprinkle a little parmesan over the top & bake in
375 oven on middle shelf for 30-4o minutes until top of tart is golden brown
Let cool 15 minutes before cutting
 
 

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Thai Sweet Chili Shrimp

with a Carrot-Ginger Puree

By Chef Mike Neylan

How to prepare the shrimp:
• 1 Lb. large shrimp peeled & deveined
• 1 tsp. red curry powder
• 1 TBS. chopped fresh ginger
• 1 TBS. chopped garlic
• 2 TBS. sesame oil
Combine all ingredients in medium bowl and whisk. Add shrimp and marinate in the fridge for one hour. Then thread onto wooden skewers and grill at medium heat for three minutes per side. Be sure not to over cook the shrimp.

How to prepare Thai Sweet Chili Sauce:
• 3 cloves of garlic
• 1 red Thai chili pepper diced
• 1 jalapeno pepper diced
• 1/4 cup agave nectar
• 1/4 cup Splenda
• 1 cup water
• 1/4 cup rice vinegar
• 1/2 tsp. salt
• 1 TBS. cornstarch mixed with 2 TBS. water
Process all ingredients (except cornstarch) in food processor until smooth.
Transfer to medium saucepan and bring to simmer. Let cook for 10 minutes. Add cornstarch & let simmer a few minutes, but be sure to whisk a few times.

How to prepare Carrot-Ginger Puree:
• 1 Lb. carrots, peeled & chopped
• 2 cups chicken stock
2 tsp. fresh ginger
• 1 tsp. fresh grated orange peel
• 1/2 tsp. white pepper
• 1/4 to 1/2 cup milk
Roast carrots in 400 degree oven for 20 to 30 minutes until caramelized.
Transfer carrots to medium saucepan and simmer in chicken stock for 10 minutes.
Let cool and transfer to food processor. Add remaining ingredients, except milk, and process for two minutes. Wipe down the sides of the processor and check for consistency.
Then add 1/4 cup of milk if the mixture seems to thick. Puree another minute and check consistency, which should be like mashed potatos (not too thick or thin).
Add seasonings and serve with shrimp and sauce.

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 Pineapple-Teriyaki Duck Breast
 HOW TO COOK DUCK BREAST
Preheat oven to 350 degrees.
Trim any excess fat and score the fat making sure not to cut through or pierce the duck meat.
Heat a cast iron or oven proof pan over medium high heat for five minutes. Add a few tablespoons of peanut oil and place duck breast flat side down in pan. Let cook for three to four minutes until some of the fat has rendered. Turn over and cook another three minutes.
Turn back over so fat side is facing pan and place in oven for five minutes, then remove from oven and place duck breast on cutting board. Let rest five minutes The fat can be easily sliced off and then slice the duck.

HOW TO MAKE THE PINEAPPLE-TERIYAKI SAUCE

• 1 cup low sodium soy sauce
• 1/4 cup fresh orange juice
• 1/4 cup rice vinegar
• 1 TBS. brown sugar
• 2 tsp. chopped garlic
• 2 tsp. chopped fresh ginger
• 1 TBS. cornstarch mixed in 2 TBS water
• 1 cup pineapple diced
Heat large pan over medium heat for a few minutes. Add pineapple and sauté for three to four minutes.
Remove from pan and add remaining ingredients except cornstarch.
Bring to a simmer and reduce heat, then cook for five minutes.
Add cornstarch and whisk to incorporate. Add pineapple back into the sauce. Turn off heat and let cool.
Add to a food processor with blade attachment and process until smooth.
Serve with sliced duck breast.
Brown jasmine fried rice and steamed broccoli go great with this.

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 Braised Red Cabbage & Apples

1 small head red cabbage shredded

1 cup apple cider

2 Tbs apple cider vinegar

1/2 tsp salt-1/2 tsp black pepper

3 red delicious apples (peeled, cored and chopped)

2 Tbs caraway seeds

 Saute cabbage in  1Tbs of olive oil for af ew minutes. Add apple cider, salt and pepper and caraway seeds, cover and simmer for 5 minutes

Add chopped apples and cider vinegar and mix well, cover and cook until cabbage is tender (about 8-10 minutes) 

 

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Watermelon-Limoncello Sorbet

 

 


• 2 lbs. peeled, seeded and chopped watermelon
• 1/4 cup limoncello liqueur (substitute 2 TBS lemon juice for an alcohol free version)
• 1/4 cup granulated Splenda
• 1/4 cup agave nectar
Pour watermelon in food processor until smooth. Add Limoncello, Splenda and agave nectar and process a few minutes. . Pour into ice cream maker and follow manufacturers instructions. If you do not have an ice cream maker the mixture can be frozen in Popsicle molds or in small cups and eaten like Italian ice. Enjoy

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Pork Souvlaki with a Tzatziki Sauce

1-1/2 lbs Pork Tenderloin cut into 1-1/2 inch chunks

1/4 cup olive oil

3 Tbs red wine vinegar

6 clove of garlic finely chopped

3 Tbs oregano

zest and juice from 1 lemon

1 tsp salt and  1 tsp pepper

Lg red onion peeled and cut into quarters

Container of cherry tomatos

Wooden skewers (soaked in water for an hour)

In medium bowl whisk together olive oil, red wine vinegar, garlic, oregano and S & P

Add pork cubes and let marinate in fridge for a few hours

Thread chicken onto wooden skewers and then red onion and cherry tomatos onto skewers

Heat grill to medium high and brown skewers over the hottest part of grill.

Tzatziki sauce

2 Cups Greek yogurt

1 cucumber peeled and seeds scooped out chopped fine

2 Tbs chopped fresh dill

2 tsp garlic chopped fine

Juice form 1/2 lemon

salt and pepper to taste

combine all ingredients in bowl and blend well

Sserve well chilled with prok souvlaki

A tossed salad and flatbread pitas warmed on the grill make great side dishes! 

 

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Seared Scallops with a Thai-Coconut Curry Sauce

1 lb Sea scallops

1/2 Jalapeno chopped fine 

1 tsp red curry paste

3 cloves chopped garlic

1 medium chopped shallot

1/4 tsp red chili flakes

1 tsp ginger peeled and chopped

2 Tbs chopped Cilantro

1 cup coconut milk

2 tsp fish sauce

1 Tbs soy sauce

Heat a large cast iron skillet over medium high heat for 5-7 minutes until very hot

(i usually heat on stove and then transfer carefuly outside to a hot grill because of the smoke it produces)

Make sure scallops are dry by resting on paper towl before cooking

season with salt and pepper and place 2 Tbs peanut oil in pan

sear scallops until golden on one side then turn over and finish cooking thru

For sauce in medium saucepan heat 1 Tbs of sesame oil over medium heat and add Jalapeno-garlic-shallots and ginger.

Saute for 3-4 minutes then add curry paste

Add Coconut milk, fish sauce, chili flakes and soy sauce

Bring to simmer and whisk for 5-7 minutes

(taste for heat and add a little more curry paste if you like it more spicy.

finish with cilantro and serve over scallops

Bulgur wheat pilaf and Okra go great as sides 

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Irish Soda bread

4 Cups of all purpose flour

2 Tbs Sugar

1 tsp salt

1 tsp baking soda

4 Tbs cold butter cut into small chunks

1 cup raisins

1 egg

1 cup of Buttermilk

1 cup of sour cream

Preheat oven to 400 degrees 

Blend all dry ingredients in stand mixer

Add butter and blend until mixture is grainy

Add buttermilk and sour cream and raisins blend until just combined 

Place on counter with a litlle flour and work into a round loaf 

Place on parchemnet lined baking sheet and bake for 30-40 minutes

untill golden brown and when tapped on bottom has a hollow sound

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Deviled Short Ribs with a horseradish cream

4Lbs Beef Short Ribs

3 Chipotle chilies in adobo chopped

4 cups beef stock

2 Tbs Butter

3 Tbs all Purpose Flour

1 shallot chopped

3 cloves garlic chopped

salt and pepper to taste

1/4 tsp dried chipotle pepper

 

Pat dry short ribs with clean kitchen cloth and slat and pepper all over

Sear on grill or cast iron skillet until browned all over

Transfer to pressure cooker and add remaining ingredients except butter and flour

Bring to simmer and attch pressure cooker lid.

simmer on medium pressure for 50-60 minutes

when pressure is released take out ribs carefully.

Take off fat floating on top of remaining liquid

Transfer liquid to container and melt butter over medium heat and whisk in flour

cook out for a few minutes and add the rib liquid back while whisking

bring to a simmer and cook for 10 minutes whisking often

add ribs back and serve with egg noodles and Horseradish cream

Recipe Follows

 

Horseradish Cream

1 cup sour cream

1/2 tsp white pepper

1 tsp salt

2-3 Tbs Prepared Horseradish (depending on how hot you like it)

 

Mix all ingredients in medium bowl and drizzle cold over short ribs

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Apricot-Amaretto Glazed Ham

Ingredients

1/2 cup Amaretto

2 TBS Lemon Juice

1 TBS Dijon Mustard

1 LB of Dark Brown Sugar

1- 5-7 Lb Smoked Ham

 

In food processor Blend all glaze ingredients (except Ham of course)  Haha!

 

In preheated 325 degree oven bake ham for 1/2 an hour

Take ham out and pour 3/4 of the glaze over ham.

Put ham back in oven and baste with glaze that accumulates in the pan every 20 minutes

When ham is heated thru (go by instructions that came with the ham you bought)

Take out of oven and continue to baste with glaze as it cools.

 

Heat remaining glaze in small saucepan and serve alongside ham

 

 

 

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Mesquite-Pecan Crab Cakes

1 Lb Jumbo Lump Crab Meat

1/3 cup crackers (crushed in food processor)

1/4 cup Mesquite flour (can be found in health food or specialty stores)

1/3 cup chopped green onion

1/2 cup chopped red bell pepper

1 egg

1/4 cup mayo

1 Tbs Worcestershire sauce

1 tsp mustard powder

1/2 tsp garlic powder

1 tsp salt

1/2 tsp ground chipotle powder

2 cups ground pecans (process in food processor)

 Heat oven to 350 degrees

 

In a medium bowl break apart crabmeat checking for cartilage as you do.

Add remaining ingredients except Ground pecans

Blend with hand and form into 8 equal size patties

Gently dip each side of crab cakes in ground pcans and coat all round

 

in larg cast iron pan or skillet heat 3-4 Tbs peanut oil over medium heat

(to high heat will burn the pecan coating)

 

Saute crab cakes in batches until light brown on each side and transfer to baking pan

 

Bake in 350 oven for 8-10 minutes

 

Serve over a mixed green salad or with your favorite side dish and vegetable

 

 

 

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Apple-Chicken Burgers with a Ginger-Tomato Chutney
 
1 Lb ground chicken
2 eggs
1 Tbs Worcestershire sauce
1/4 cup apple sauce
2 granny smith apples, peeled, cored and diced
1 Tbs chopped fresh sage
1/2 cup parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1 tsp black pepper
1/ tsp nutmeg
 
in large bowl blend all ingedients together
portion into 4 equal size balls and form into patties
(Portion into 8 patties for appetizer size burgers)
 
Grill over medium high heat until an internal temp of 165 is reached
 
Serve on toasted bun or over mixed greens with Ginger-Tomato Chutney
(recipe Follows)
 
Ginger-Tomato Chutney
4 vine ripened tomatos chopped
1 medium shallot diced
1 inch piece fresh ginger, peeled and chopped
1 small can diced tomato
2 cloves garlic chopped
1/4 cup rice vinegar
1/4 cup brown sugar
1/2 cup golden raisins
2 Tbs olive oil
1 tsp salt
1 tsp pepper
 
Saute shallots, garlic and ginger in olive oil for 3-4 minutes
Add rice vinegar and brown sugar, cook for a few minutes
Add canned tomato and chopped vine tomatos
Bring to a simmer
Add raisins and simmer for 5-10 minutes
 
Serve hot with Apple burgers or cool down and serve as a cold condiment
 
Enjoy!!
 

 

 

 

Diabetic Tucson Personal Chef