Sunday, October 17, 2010

Panko encrusted Chesapeake Bay Oysters

The Tidweater area is know for its fabulous oysters so i came up with this recipe of Panko encrusted Oysters on a bed of corn puree and of course i gave it a little zing....

Panko encrusted Oysters with Corn and Onion Puree

Ingredients:

3 oysters fresh and shucked 2 large sweet onions

2 eggs beaten 2 tbls olive oil

1 cup panko crumbs 6 ears corn

salt and pepper 1 t crushed red pepper

2 to 3 tbls vegetable oil 1/4 cup naturally fresh ranch


Dip drained oysters in beaten eggs, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.

Heat oil in frying pan (I like to use my cast-iron frying pan) to 370 degrees F. (or until quite hot). Fry oysters until golden brown on one side, then gently turn over each oysters carefully to brown the other side, approximately 3 to 4 minutes on each side (fry oyster until golden brown and edges are curled). Do not overcook or overcrowd in frying pan. Remove from frying pan place on a paper towel.

The corn and onion puree is very simple .... 6 ears of corn shucked and then placed in ziplock bag and put in microwave for 4 minutes. When cool enough to handle cut off cob and place in cuisinart.

2 large sweet onions chopped and placed in skillet with 2 tbls olive oil and sauteed until golden brown. Place onions in cuisinart, pulse to puree corn and onions add half a teaspoon of crushed red pepper flakes, salt and 2 teaspoons of butter, 1/4 cup of naturally fresh lite ranch dressing. Yep.... trust me it is great. Continue puree process.. approx. 1 minute.


in a pretty bowl, the pasta type or a plate with a rim.. place a mound of corn puree and then artfully arrange the oysters on top.. it is YUMMY

Tomato Eggplant Towers

Ok, so next on the Cromwell Farms, Distinctive Magazine shoot was Tomato Eggplant Towers.. ohhhhhh so good and the vinaigrette is amazing..

TOMATO & EGGPLANT TOWERS

This recipe is 3 parts... easy but, has steps you need to follow.... start in the order below..

Ingredients

1/2 cup all-purpose flour or cornstarch

3 eggs, lightly beaten

2 cups fresh bread crumbs

1/2 teaspoon salt, plus additional for sprinkling eggplant

1/2 teaspoon garlic powder

1 small eggplant, cut crosswise into 1/4-inch thick slices

Vegetable oil, for deep frying

4 ripe medium to large tomatoes

large bunch of fresh basil

one round of fresh mozzarella


Directions

Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with some garlic powder and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before building tower.

cut tomatoes into 1/2 “ round slices. set aside to drain

cut the mozzarella round into 1/4” slices

Tomato Vinaigrette

Ingredients

1 cup olive oil

1/cup balsamic vinegar

1package good seasons italian dressing

1 small can of V8 juice

place all into blender or mini cuisinart and blend together 45seconds should do it.


Building the tower

ok..... here we go..

on a small attractive plate place the first tomato, then mozzarella then 3 basil leaves then eggplant slice then tomato , mozzarella, eggplant and finally basil.

lastly you will drizzle by spoon the tomato vinaigrette making it artistic.




3 Baked Hens....

So Chicken is always a good thing and so for the shoot I decided to do 3, count them.... 3 baked chickens.. it is just to dard to decide on one recipes. I love to grill and bake and roast and well just about everything..

3 Baked Hens

INGREDIENTS

3 ..... 4 lb chickens (of course you can do just one)

Olive oil

Salt and freshly ground pepper

1 lemon

1 apple

1 onion

1 bunch fresh thyme

1 bunch fresh basil

1 bunch fresh cilantro


1 Preheat oven to 400°F. Rinse chicken in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil

over all of the chicken in the roasting pan. Cut up lemon (for next hen apple and last hen onion) then stuff the bird with the lemon wedges. Next you will take the fresh thyme and put several pieces inside the bird with the lemon... take several more and gently place under the skin on breast side of bird. carefully separating skin from meat as you go. don’t tear the skin, as the breast will dry out. (repeat this process with basil and apple for hen # 2 and cilantro and onion for hen # 3) close the bird up tight with dampened wooden skewers or tying the legs together.. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chickens aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.


Photo worthy... Tomato Shooters

Well, this summer I was asked to be a contributing editor for Distinction Magazine, out of Tidewater, Va...
We went to this fabulous farm in Pungo, and did an amazing spread.. I created recipes to go with food grown there as well as from the Tidewater area..

Tomato Basil Shooters

Ingredients:

2 tbls olive oil 2 sprigs basil

1 red onion sliced salt and pepper

1 shallot sliced finely chopped chives

2 cloves garlic, halved basil to garnish

2lbs ripe tomatoes stemmed, cut into chunks

1 bouquet garni 1tbls vegetable bullion

2 tbls honey


Heat the olive oil in heavy bottomed pot. Sautee the onion and shallot gently for about 4 minutes or until lightly golden in color. Add the garlic and chives , saute for 3 minutes. Add the tomatoes, bouquet garni, honey and basil. Simmer gently for 30 minutes, seasoning with salt, pepper and boullion partway through the cooking. Remove the bouquet garni.

Blend the soup in a blender or cuisinart. Repeat the process of blending several times.

This soup is great served hot, for lunch or even breakfast....

But, for summer I like it chilled overnight and served as a great appetizer in a aperitif or cordial glass or even a shooter!!!!!

Don’t forget to garnish with the fresh basil..