Online
Recipe
Collection

Sweet Basil Recipes

Amy Barnes' BLUE CHEESE JALAPENO POPPERS
Eric Naddy's POSOLE
Linda Martin's OVEN ROASTED SALMON WITH BOURBON BARBECUE SAUCE


Amy Barnes' BLUE CHEESE JALAPENO POPPERS
Makes 12 poppers

INGREDIENTS
2 eggs, beaten
¼ cup milk
1 cup panko bread crumbs
1 tsp salt
1 tsp ground black pepper
½ TBSP garlic powder
12 jalapeno chile peppers
½ cup crumbled blue cheese

PREPARATION
1. Preheat oven to 400 degrees.
2. In a small bowl, mix together the egg and milk. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
4. Bake in preheated oven until golden brown, about 15 minutes.


Eric Naddy's POSOLE
Serves 10 to 12

INGREDIENTS
2 TBSP olive oil
1 cup celery, cleaned and diced
1 cup yellow onion, cleaned and diced
1 cup tomatillos, cored and diced
2 cups pasilla chili, cleaned and diced
2 quarts vegetable or chicken stock, hot
½ cup roasted garlic, minced (see below for "roasted garlic" preparation)
2 cups Mexican-style blanched hominy
2 lbs cooked pork, preferably slow smoked pork, cubed
1 tsp cumin
1 tsp coriander
2 tsp salt
2 tsp black pepper
¼ cup fresh cilantro, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh sage, chopped
Garnish: shredded Cheddar cheese, chopped cilantro, tortillas

PREPARATION
1. Add olive oil to large stockpot on medium-high heat. Combine celery, onion, tomatillo and pasilla pepper in stockpot, and cook until onions are translucent. Add stock, garlic, hominy and pork and bring to a simmer.
2. Add cumin and coriander, salt and pepper. Cook until pork is tender.
3. Add cilantro, marjoram and sage. Serve immediately in large shallow bowl for best presentation. Note: if the pork that you used has a bone, be sure to put the whole bone in the stock or soup as this will add flavor. Also, for extra heat, add jalapeno or chilies of choice in with celery and onion.

PREPARATION - Roasted Garlic
1. Preheat the oven to 375 degrees.
2. Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice ½-inch off the pointed end of the garlic bulbs, exposing the individual cloves of garlic.
3. Put the garlic head in a garlic baker. Drizzle the top of the head with olive oil. (You can place the bulb with drizzled oil in a loose but closed piece of foil if you don't have a garlic baker.)
4. Bake for about 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from the oven.

.


.

LINDA MARTIN'S OVEN ROASTED SALMON WITH BOURBON BARBECUE SAUCE
Serves 8

INGREDIENTS
Bourbon Barbecue Sauce:
2 cups ketchup
½ cup mild-flavored (light) molasses
1/3 cup bourbon
¼ cup Dijon mustard
3 TBSP hot pepper sauce
2 TBSP Worcestershire sauce
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salmon:
8 salmon fillets, 4 to 6 oz each
Kosher salt and freshly ground black pepper
Dried thyme
Extra virgin olive oil
Extra virgin olive oil
Chopped fresh parsley, for garnish

PREPARATION
1. Preheat oven to 400 degrees.
2. Make the barbecue sauce: In a heavy large saucepan, combine all ingredients for barbecue sauce. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Let cool. Cover; chill.)
3. Cook the salmon: Line a sheet pan with parchment. Season the salmon on both sides with kosher salt, freshly ground black pepper, and a little dried thyme. Place the salmon skin side down on the parchment and drizzle with extra virgin olive oil. Roast in the preheated oven for 10 minutes. Brush the salmon with some of the barbecue sauce and continuing roasting for about 10 minutes more or to desired doneness.
4. To serve: Transfer salmon to plates and spoon a little more barbecue sauce over fish before serving. Garnish with the chopped parsley.

RECIPE ARCHIVE
Larry Canepa's Bacon-Wrapped Scallops with Spicy Cilantro Mayonnaise & Baked Cinnamon Sweet Potato
Linda Martin's Roasted Salmon with Sun-Dried Tomato Pesto & Basil Oil Over Angel Hair Pasta
Amy Barnes' Baked Parmesan Crusted Chicken
Melissa Stockmar's Linzer Tart With Cherry Jam
Colleen Forgus' Almond Butter Pound Cake
Melissa Stockmar's Sausage & Mushroom Ragout With Penne Pasta
Linda Martin's Bacon-Wrapped Shrimp With Jalapeño Jack Cheese
Amy Barnes' Chicken Pesto Panini
Linda Martin's Shrimp Fajitas & Margarita Sorbet Luncheon
Laura Slama's Tilapia with Sautéed Grape Tomatoes,Olives & Capers
Char Nelson's Homemade Ricotta
Tracy Dempsey's Mexican Chopped Salad
Melissa Blackburn's Seafood Beggar's Purses
Linda Hunt's Classic Gruyere & Parmesan Cheese Souffle
Chef Patricia Ribeiro's Chiles Relenos With Rock Shrimp Salsa Fresca
Chef Patricia Ribeiro's Grilled Garlic Shrimp Over
Coconut Rice With Mango Cucumber Salad
And Guava Dressing
Chef Amy Barnes' Tequila Sunrise Crepe recipes
from the 2005 Scottsdale Culinary Festival.
Chef Laura Slama's Butternut Squash and Caramelized Onion Soup
with Crème Fraîche
Chef Laura Slama's Mesclun Salad With Gruyere And Apples
Chef Amy Barnes' Caribbean Style Black Bean and Rice Salad
Chef Amy Barnes' Polenta With Sauteed Corn Salad
Sweet Basil's Halibut In Hazelnut Crust With Thyme Apple Vinaigrette
The Stonewall Kitchen's Thai Peanut Noodle Salad
Chef Amy Barnes' Seared Pork Tenderloin With Red Onion Confit
& Butternut Squash Risotto.
Sweet Basil's Cold Strawberry Soup with Creme Fraiche
Sweet Basil's Baked Brie In Puff Pastry
Sweet Basil's Macadamia Crusted Snapper
Sweet Basil's Apricot Pork Chops
Sweet Basil's Grilled Tuna with Ancho Chili Guacamole
 

.

Home

©1998-2014, Sweet Basil Gourmetware & Cooking School, Inc.
Comments & Suggestions to Webmaster