Roasted Potatoes
1lbs diced red and yukon potatoes
Drizzle of Olive oil
1 tsp salt
1 tsp fresh ground pepper
2 tsp garlic powder
1/2 tsp dill
1/2 tsp parsely
1/4cup grated parmesan cheese
Roast at 400 degrees for 40 minutes in a shallow roasting pan
Sweet and Spicy Chicken
3 boneless skinless chicken breasts
1 tsp salt
1tsp pepper
1/2 tsp garlicpowder
6-7 strips of bacon
1/2 cup light brown sugar
1 tsp black pepper
Sprinkle the chicken breasts with the salt (1 of the ) tsp of black pepper, and garlic powder. Wrap each in 2-3 slices of bacon depending on size of the chicken breast. Place on a well greased baking sheet. Press brown sugar into the back until it look coated and sprinkle the last tsp of black pepper. Bake at 350 for 45 mins or until bacon is cooked and the chicken reaches and internal temp of 165-170 degrees farenheit.
This delicious dish will feed 3 people, or one person for 3 meals. Delicious and pretty healthy. Even dieters can enjoy a little bacon
Saturday, February 26, 2011
Sunday, January 23, 2011
Valentines Day
Butter Poached Lobster Tails with a Saffron Cream Sauce, and Lobster filled Ravioli
Butter Poached Lobster
12 oz unsalted butter
4 lobster tails removed from shell
salt and pepper to taste
1/4 cup of White Wine
3 tbsp water
Combine water, salt/pepper, and butter in a saucepan and allow to simmer. Once simmering raise the heat and add the white wine. Allow to boil and add lobster tails. Cook for 7-9 mins.
Saffron Cream Sauce
1/4 tsp Saffron
1/2 tsp salt
1/4 tsp pepper
1 2/3 cup Heavy Cream
1/4 cup of shallots, minced
3/4 cup mozzarella cheese
1/3 cup parmesan cheese
pinch of cayenne pepper
2 tbsp butter
Combine shallot and butter in a saucepan, and simmer until the shallots are translucent. Add heavy cream, and set the stove on low, allowing the heavy cream to reduce by 1/2. Add the cheeses, and salt and pepper. Remove from the heat source and add the cayenne pepper.
Ravioli -
3 cups all purpose flour
1/4 tsp salt
1 tbsp olive oil
2 3/4 cup ice water
3 medium eggs
Ravioli filling
1 lbs lobster claw meat
1 small onion
1/8 cup garlic
2 tbsp butter
1/3 cup mozzarella cheese
Pour the flour onto a clean dry counter. Bury a hole in the center of the flour and, using a fork, add the eggs. Add your salt and oil in next. Slowly add in the water until the ingredients combine into a soft ball. Knead the dough, use flour gradually to decrease any sticking. Allow the dough to rise for 15-45 mins, and keep in a warm dry place under a clean dish towel. Roll the dough out into thin sheets using a rolling pin. Place a dime sized amount of your filling into the dough in 1 inch increments. Place another thin sheet of your pasta dough on top, using your fingers seal the corners of your pasta. Using a pizza cutter cup out your ravioli. In a large stockpot boil water, and at a rolling boil add your pasta.
To plate - place your ravioli on a small bed of your cream sauce, and top with the steaming lobster tails.
Bon Apetit.
When I think of Valentine;s day I see red, not in anger but the color of love. Red hearts, candies, roses, cards all things vibrant red. Red is the blood that runs through our veins, and into our hearts. My inspiration for this dish was my first date. We went to red lobster, and for me seafood is quite sensual. It is not just the aphrodisiac of the seafood itself, but the richness it contains. I have always loved to make my own hand rolled pastas, and I thought this type of dish would make any loved one happy. The saffron is an exotic flavor that add a subtle flavor, and a vibrant color to any dish.
Butter Poached Lobster
12 oz unsalted butter
4 lobster tails removed from shell
salt and pepper to taste
1/4 cup of White Wine
3 tbsp water
Combine water, salt/pepper, and butter in a saucepan and allow to simmer. Once simmering raise the heat and add the white wine. Allow to boil and add lobster tails. Cook for 7-9 mins.
Saffron Cream Sauce
1/4 tsp Saffron
1/2 tsp salt
1/4 tsp pepper
1 2/3 cup Heavy Cream
1/4 cup of shallots, minced
3/4 cup mozzarella cheese
1/3 cup parmesan cheese
pinch of cayenne pepper
2 tbsp butter
Combine shallot and butter in a saucepan, and simmer until the shallots are translucent. Add heavy cream, and set the stove on low, allowing the heavy cream to reduce by 1/2. Add the cheeses, and salt and pepper. Remove from the heat source and add the cayenne pepper.
Ravioli -
3 cups all purpose flour
1/4 tsp salt
1 tbsp olive oil
2 3/4 cup ice water
3 medium eggs
Ravioli filling
1 lbs lobster claw meat
1 small onion
1/8 cup garlic
2 tbsp butter
1/3 cup mozzarella cheese
Pour the flour onto a clean dry counter. Bury a hole in the center of the flour and, using a fork, add the eggs. Add your salt and oil in next. Slowly add in the water until the ingredients combine into a soft ball. Knead the dough, use flour gradually to decrease any sticking. Allow the dough to rise for 15-45 mins, and keep in a warm dry place under a clean dish towel. Roll the dough out into thin sheets using a rolling pin. Place a dime sized amount of your filling into the dough in 1 inch increments. Place another thin sheet of your pasta dough on top, using your fingers seal the corners of your pasta. Using a pizza cutter cup out your ravioli. In a large stockpot boil water, and at a rolling boil add your pasta.
To plate - place your ravioli on a small bed of your cream sauce, and top with the steaming lobster tails.
Bon Apetit.
When I think of Valentine;s day I see red, not in anger but the color of love. Red hearts, candies, roses, cards all things vibrant red. Red is the blood that runs through our veins, and into our hearts. My inspiration for this dish was my first date. We went to red lobster, and for me seafood is quite sensual. It is not just the aphrodisiac of the seafood itself, but the richness it contains. I have always loved to make my own hand rolled pastas, and I thought this type of dish would make any loved one happy. The saffron is an exotic flavor that add a subtle flavor, and a vibrant color to any dish.
Wednesday, September 15, 2010
Yummy Sounds
Hello, My name is Monica Merrill. I am a recent graduate from SUNY Rockland, with a degree in Hospitality and Tourism, and a certification in the Culinary Arts. I have not had much luck in my area looking for jobs of any sort. Especially in catering. Food is my life, and my passion. I can say with full honesty my favorite moment of cooking is the silence before all the Yummy sounds occur. I have waited my whole life to find something that makes me this happy, and I found it in cooking. I have catered 3 or 4 events on my own, sort of freelancing. I work for Sci-fi paintball: a group of 20=40 year olds who play paintball 2 times a year in the Poconos, and I cook each trip, as their mini chef. Last trip I cooked for 60 people. I have also catered for a few smaller parties. This Industry is booming and I wanna be a part of it. If there is anything you can do to aid my search to find the catering job of my dreams, any and all help would be appreciated.
Thank you for your time
Thank you for your time
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