Lime Pound Cake

Lime Pound Cake

Monday, March 16, 2009

My 100th post!

For the Top Chef finale we went to a party. We brought a few dishes since it was Anthony, Emmy (our renter), and myself.

First up are the potato slabs that Emmy and I made together
Source: Amber's Delectable Delights

Ingredients
Baking potatoes (scrubbed and sliced)
salt
pepper
Taco seasoning
Cheddar cheese (shredded)
Bacon (cooked and crumbled)
Sour Cream
Green onion (chopped greens)

Preheat oven to 375
Grease a sheet pan with butter
Slice baking potatoes 1/4 inch thick
Sprinkle with salt, pepper, and taco seasoning on both sides
Cook for 30 minutes
Flip potatoes over and cook for another 15 minutes
Add cheese and bacon next and return the potatoes to the oven to melt the cheese
Serve with green onions and sour cream.

I couldn't stop eating these. YUMMY



Next up are two of Anthony's food items

Baked portobello and goat cheese biscuits

ingredients:
1 tube of Pillsbury Grands Flaky Layers (the kind that peel into layers)
1 small package of goat cheese
1 package of baby portobellos (whole)
a dozen leaves of fresh basil
butter
minced garlic
Italian seasonings, salt, pepper

Preheat the oven to whatever temperature the biscuits specify. Brush
the tops of the biscuits with melted butter. Bake the biscuits for
approximately 75% of the time required, until they are risen and just
beginning to bronze. Remove from oven.

Clean and slice the portobellos (maybe 3 slices per mushroom). In a
saute pan, melt some butter. Add the minced garlic and slice
mushrooms. Season to taste as they saute. Set aside when tender, but
not mush.

Carefully cut a square hole in the middle of each biscuit a little
larger in diameter than a soda bottle cap, but DO NOT cut all of the
way through the biscuit. Fill the hole with a few of your mushrooms
and a dollop of the goat cheese. Return the stuffed biscuits back to
the oven to finish browning and to allow filling to melt/heat.

Stick a sprig of fresh basil into the soft cheese as garnish and serve.



Fried tortellini caprese skewers

Wooden toothpicks
1 package of refrigerated tortellini (Bertoli or equivalent; filling
flavor is up to you)
1 container of fresh mozzarella balls in brine (the size of large olives/grapes)
1 container of fresh grape tomatoes
fresh basil leaves
breadcrumbs
flour
egg
milk
Italian seasonings, salt, pepper
butter
red wine or balsamic vinegar
minced garlic
Dipping sauce (fresh pesto or marinara)

Bring a medium sauce pan to boil with salted water. Boil the
tortellini for a few minutes to soften, but not fully cook. Drain and
set aside (toss in a tiny bit of olive oil if you are worried about
them sticking together).

In a saute pan, melt some butter. Add minced garlic and grape
tomatoes. Allow the tomatoes to begin to sweat and blacken, then add
some dashes of the vinegar and seasonings to taste. The tomatoes
should begin to soften and have blackened skin on at least a couple
sides. Roll the pan to move them around rather than stirring with a
spatula, as the tomato skin becomes very fragile. Set aside when done.

Place seasoned flour in one of three bowls. Lightly beat egg and milk
together in the second. Place seasoned breadcrumbs in the third. Heat
your wok or fryer with approximately 1 inch of peanut oil to around
375 degrees. Once the oil is hot, roll several of the tortellini in
the flour, dip in the liquid, then bread before placing into the fry
oil. When browned, remove each batch from the oil and place on a plate
with 2 or 3 paper towels on it to collect the excess oil. Repeat until
all tortellini are fried.

Stick a toothpick through each tortellini, centering the tortellini on
each. Wrap a fresh basil leaf around each small mozzarella ball, then
stick on one end of each toothpick. At the other end, attach one of
the braised tomatoes to each.

Serve with a dipping sauce like fresh marinara or pesto.

If preparing ahead of time, all steps except the combination can be
done the day before. The tomato and cheese should be stored separate
from the noodle to prevent the crispy noodle from softening. Store the
noodle with a wad of paper towels to control moisture, then toast in
the oven for a few minutes just to warm.




The following three dishes are contributed by Top Chef party hosts

Pesto stuffed tomatoes


I don't eat seafood so I didn't actually try these next two. I'm not 100% sure what is in them either

This one is a salmon and caviar dish


and this is a bacon wrapped scallop

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008

Back to TOP