Meatballs With Green-Peppercorn Sauce Recipe

Sauce:2 Tbsp olive oil 3 medium shallots, minced 2 Tbsp Dijon mustard 2 Tbsp sherry wine vinegar ½ cup brandy 1 cup red wine 1 cup port 2 cups beef stock or chicken stock ½ cup heavy cream 2 tablespoons unsalted butter 2 tablespoons green peppercorns in brine, drained and crushed Coarse salt, to taste Meatballs:2 ½-inch thick slices white bread, crusts removed 1 cup whole milk ½ pound ground veal ½ pound ground pork ½ pound ground beef 1½ teaspoons coarse salt ½ teaspoon freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano cheese ½ cup fresh ricotta cheese ½ cup chopped flat-leaf parsley ¼ cup olive oil 1 Make the sauce: Heat the 2 Tbsp oil in a medium saucepan over medium-high heat. When the oil is hot, add the shallots and cook until golden brown, about 4 minutes. Add the mustard and sherry vinegar and reduce to half, about 1 minute. Add the brandy and cook to burn off the alcohol, about 3 minutes. 2 Add the red wine and port; reduce by half, about 15 minutes. Add the stock and reduce the mixture by half again, about 20 minutes. Remove from the heat and whisk in the cream, butter and crushed green peppercorns. Add salt to taste. 3 While the sauce is reducing, make the meatballs: Soak the bread in milk until soft, about 10 minutes. Drain the milk and squeeze the bread out slightly. In a large mixing bowl, combine the bread, veal, pork, beef, salt, pepper, Parmigiano-Reggiano, ricotta and parsley. Roll the mixture into meatballs the size of golf balls. 4 Heat the ¼ cup olive oil a large nonstick pan over medium high heat. Fry the meatballs until crispy on the outside and cooked through on the inside, about 12 minutes. Do this in batches so that the meatballs are not crowded. As the batches of meatballs are cooked, transfer them to 300-degree oven to stay warm while you finish cooking the meatballs and sauce. Serve the meatballs with the warm peppercorn sauce. Serves 6.

Prime Rib of Beef Roast

how to cook a perfect rare Roast Prime Rib of Beef - 3 Easy Steps .... 2 tablespoons Dijon mustard 2 teaspoons dried thyme 6 garlic cloves, minced salt, to taste black pepper, to taste Prime Rib Roast, (room temperature before roasting very important!!) Au Jus sauce (recipe follows) Horseradish sauce (recipe follows) 1. Combine mustard, thyme, garlic, salt and pepper in a small bowl, spread on the roast. 2. Preheat oven to 500° degrees F. 3. It is easy to determine the exact cooking time, guaranteed every time, by multiplying the total roast poundage by 5 minutes. Be as accurate as possible. Example: the rib roast weighs 5.53 pounds. Multiply 5.53 (pounds) times 5 (minutes) which equals= 27.65. This means the meat will roast for (27.65) or 28 minutes at 500° degrees F. After 28 minutes immediately turn the oven temperature off. Do not open the oven door during the next 2 hours the roast is still cooking. This method will cook perfectly rare, roasted to perfection producing a crispy outer crust and perfectly rare throughout. Au Jus Recipe - I created this easy Au Jus recipe because I wanted a delicious quick dipping sauce 1 (10-1/2 ounce) can French Onion soup 1 (10-1/2 ounce) can Beef Broth 1 can cold water 1/2 teaspoon white sugar 2 teaspoons Worcestershire sauce 1/8 teaspoon salt Combine ingredients in a saucepan, bring just to a boil, strain, discard onions and serve hot for dipping. Make 2 days ahead, cover and refrigerate. Makes 3-1/2 cups Horseradish Sauce - I created this easy and delicious horseradish sauce because I like it zesty 1/2 cup sour cream 3/4 cup prepared hot horseradish 1 teaspoon salt Combine ingredients, cover and refrigerate to develop flavors, serve for dipping. Make 2 days ahead. Makes 1-3/4 cups

Ice Cream Heart

This is an easy gourmet ice cream heart dessert for Valentine's Day - all you need is:* Vanilla Ice Cream (a simple recipe below, or buy a good commercial brand)* Chocolate Ganache (simple recipe below or use commercial brand of sauce)* Strawberry fan garnish with a stem attached, 1 per person* mint sprigs, 1 per person* heart-shaped cookie cutter, 1 per person * Plastic Wrap* Strawberry Coulis Sauce (a simple recipe below or use jam thinned with water)* a plastic squirt bottle for the strawberry coulis sauce or jam* a toothpick or knife with a sharp tip Serves 2 Vanilla Ice Cream Recipe - or to make it easy, use a good quality commercial brand 1/2 cup heavy whipping cream 2 tablespoons sugar 1 large egg yolk 1/4 teaspoon vanilla extract In a saucepan bring the heavy whipping cream and sugar to a boil over medium high heat. Place the egg yolk in a small mixing bowl. Slowly (so that it does not scramble) beat in about 2 tablespoons of the hot cream and sugar mixture into the beaten yolk. Add the egg yolk mixture to the cream and sugar in the saucepan and whisk rapidly for several seconds. Do not let it boil. Remove the pan from the heat. The cream sauce should thicken sufficiently to coat the back of a spoon. If the sauce is too thin, return the cream sauce back on the heat and whisk several more seconds. If the mixture is lumpy, strain into a large bowl. Cool the mixture and set aside. Note: if you do not want to take the time to make the vanilla ice cream, you can purchase a commercial brand of vanilla ice cream. Line each heart shape cookie cutter with a large piece of plastic wrap making sure the wrap is pushed down in the corners and on all sides in the mold otherwise your ice cream heart will not look like a heart. Place the plastic lined cookie cutters on a flat container. Spoon the ice cream mixture into each mold and level the ice cream, cover with plastic wrap and freeze for 6 hours or overnight. Note: Set aside 2 teaspoons of ice cream for garnishing the chocolate ganache. Chocolate Ganache Sauce Recipe 1/4 cup heavy whipping cream 1 tablespoons corn syrup 1-1/2 ounces bittersweet or semisweet chocolate, chopped In a heavy medium-size saucepan, bring the heavy whipping cream and corn syrup to a simmer; remove from the heat. Add the chocolate and whisk until the chocolate is melted and smooth. Transfer the chocolate ganache to a small microwave safe container, cover and refrigerate until ready to use. This can be made several days ahead of time. When ready to use, place the container in the microwave for a few seconds so that it is soft enough to use. Strawberry Coulis Sauce 2 - 3 Strawberries, stems removed 1/2 teaspoon Cornstarch Cut the strawberries into very small pieces and place them in a small fine sieve; with the back of a spoon, push the strawberries through the sieve to remove the seeds. Put the strained strawberry coulis sauce in a small microwave container, add the cornstarch, mix well and microwave for 1 minute, stir well again and microwave again until the mixture thickens. Remove from the microwave and transfer the mixture to a plastic squeeze bottle and refrigerate until ready to use. This can be made ahead of time. When ready to use, place the container in the microwave for a few seconds so that it is soft enough to use. Assemble the Valentine's Day gourmet dessert ice cream heart: Remove the plastic wrap from the frozen heart shape ice cream cookie cutter, place one on each plate off to the center. Using the squirt bottle with the strawberry coulis sauce, make a design of your choice on the top of each ice cream heart. Dip a small spoon into the chocolate ganache sauce and make small puddles of chocolate ganache around the ice cream hearts. With the reserved 2 teaspoons of vanilla ice cream, carefully place a small dot in the center of each chocolate puddle. Use a toothpick or the tip of a sharp knife; place the tip in the center of the vanilla ice cream dot and draw a line through the vanilla ice cream and the chocolate ganache; this will make it look like little hearts. Add the strawberry fan garnish, a sprig of mint and serve your guests a Valentine's Day gourmet dessert.

Napoleon Pastry Strawberry Recipe

Here is all you need:Serves 2 * 1 (15 ounce) package frozen pie crust, thawed* heart-shaped cookie cutter * 1 cup heavy cream* 1 cup fresh strawberries, sliced* 1/2 teaspoon powdered sugar* Chocolate syrup garnish* 2 Strawberry fans* 2 mint sprigs* Strawberry Coulis sauce, [a simple recipe below]* a plastic squirt bottle for the strawberry coulis sauce, optional Preheat oven 375° degrees F. Roll pie crust, cut 3 hearts per person, bake Napoleon pastry hearts on cookie sheet 4 to 8 minutes until lightly brown. Whip the cream to soft peaks. Place one heart on each plate, add a small amount of whipped cream and sliced strawberries. Continue building Napoleon until each has 3 pastry hearts. Dust tops with powdered sugar and add chocolate syrup garnish. Add a strawberry fan, strawberry coulis sauce and small whipped cream dollop topped with mint sprig (see my photograph). Strawberry Coulis (sauce) Recipe easy recipe! 2 to 3 fresh strawberries, stems removed 1/2 teaspoon cornstarch Cut strawberries into small pieces, push through a fine sieve with the back of a spoon. Microwave on high 1 minute, add cornstarch, stir and microwave again until strawberries thicken. Transfer to a plastic squeeze bottle such as a catsup or mustard bottle.

Shrimp Cocktail Appetizer

Serves 2 20 frozen cooked Shrimp thawed, tails intact (61-70 count) Cocktail Sauce (recipe follows) 2 fresh lemon slices for garnish 2 parsley sprigs for garnish Fill 2 martini glasses with cocktail sauce, place 10 shrimp with tails out on the rim of each glass (see my photograph). Make one cut in each lemon slice starting at the center and cutting through the rind to the outside. Place the partially cut lemon slice on the rim of each glass along with a parsley sprig and serve the shrimp cocktail appetizer. Cocktail Sauce recipe by my son Dave Bucholz - it is excellent!1/2 cup Chili Sauce or Catsup 2 Tablespoons Beaver hot Cream Style Horseradish grated horseradish root sauce 1/4 teaspoon sugar 1/2 teaspoon Kosher salt 1/2 teaspoon freshly cracked black pepper 2 teaspoons fresh lemon juice 4 drops Tabasco sauce 1/2 teaspoon Worcestershire Sauce 2 garlic cloves, minced In a small bowl combine chili sauce, horseradish, sugar, salt, black pepper, lemon juice, Tabasco sauce, Worcestershire sauce and garlic mixing well to blend. Cover and refrigerate overnight to develop the flavors. Yield: 2/3 cup sauce

Shrimp Cocktail Appetizer on Ice Recipe

1 martini glass (for shrimp cocktail sauce, recipe follows) Crushed Ice 1 package frozen shrimp (61 to 70 count) tails intact, thawed fresh parsley for garnish (optional) lemon wedges for garnish (optional) or make a Lemon Rose Garnish (optional, see my photograph) small dish (for discarded shrimp tails) Place a martini glass on a large platter and fill with shrimp cocktail sauce (recipe follows). Add crushed ice to the platter, put the thawed shrimp on top of the ice, garnish with parsley, lemon and serve. Shrimp Cocktail Sauce created by my son Dave Bucholz, it is "the best"! 1/2 cup Chili Sauce or Catsup 2 Tablespoons Beaver hot Cream Style Horseradish grated horseradish root 1/4 teaspoon sugar 1/2 teaspoon Kosher salt 1/2 teaspoon freshly cracked black pepper 2 teaspoons fresh lemon juice 4 drops Tabasco 1/2 teaspoon Worcestershire Sauce 2 garlic cloves, minced Combine all ingredients in a bowl blending well. Cover and refrigerate overnight to develop the flavors. Yield: 2/3 cup Wine recommendation: Pinot Gris Chef's tip: Make the cocktail sauce 1 day ahead, cover and refrigerate. Place a small dish close by for guests to deposit the used tails.

Sauteed Dumplings

INGREDIENTS:For the dough: 4 1/2 cups (500 g) flour, sifted 4 1/2 tsp baking powder For the filling: 7 oz (200 g) boneless mutton, minced 1 lb (500 g) turnips, cooked and chopped 1 tsp fresh ginger, chopped 5 tbsp sesame oil 1 tsp MSG 4 tsp salt, or to taste 3 1/2 oz (100 g) scallions, chopped 1 tsp five-spice powder 1 tbsp soy sauce RECIPE: 1. Mix the flour and baking powder with 9 oz (250 ml) of water. Knead until smooth and elastic, then cover with a warm wet cloth and let rise. 2. Place mutton in a bowl with 5 oz (150 ml) of water and the salt. Stir in one direction until it becomes a paste. Mix the turnips and scallions together and mince. Squeeze off any excess water and add to the mutton. Stir in the MSG, ginger, five-spice powder, 2 tbsp of the sesame oil, and the soy sauce, and mix well. 3. Knead dough for three minutes. Divide the dough into 4 pieces. Divide the pieces into 3/4 inch or 12 g balls. divide the filling into as many portions as there are dough balls. Roll the balls into flat circles about 3 inches (7 to 8 cm) in diameter. Place some filling in the centre of each round and pinch the edges together to make a dumpling. Repeat until all the filling is used. * Heat 1 tsp of oil in a flat pan until it starts to smoke. Arrange the dumplings (they may need to be cooked in more than 1 batch) in the pan pinched side down, and add enough water to half cover them. Cover the pan and saute the dumplings for about 5 minutes, or until the bottoms are lightly browned but there is still water in the pan. Turn the dumplings upside down and continue sauteing them until all the water evaporates. Trickle the remaining 3 tbsp of sesame oil into the pan around the dumplings. Turn them over and continue to saute for 1 or 2 minutes, or until crisp. Remove and set aside. Heat another 1 tbsp of oil and repeat until all the dumplings are cooked.

Lumpia with Sweet Potatoes

Ingredients:* 1 c Pork, finely cubed* 6 tb Lard* 3 Cloves garlic, minced* 1 md Onion sliced* 1/2 c Diced bean curd* 1 c Raw shelled deveined shrimp* 1 c String beans, cut into 1" -pieces* 1 c Cabbage, cut into 1" squares* 1 c Cubed sweet potatoes* Salt to taste* 1 Stalk celery, finely chopped* 20 Lumpia wrappers (recipe -below)* Lumpia sauce (recipe below) LUMPIA WRAPPERS--------------------------- * 3 c Flour* 1 tb Salt* 5 c Water* Pork fat LUMPIA SAUCE----------------------------- * 6 tb Cornstarch* 1 c Water* 1/2 c Soy sauce* 1/2 c Brown sugar Directions Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a platter to cool, add the celery on top. LUMPIA WRAPPERS Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Add more of the water to soften the dough. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Use only enough water to achieve this consistency. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Remove from pan. Do the same with the rest of the batter. To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce. LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove from heat and let cool.

Angel Food Cupcakes Recipe

Makes 8 desserts 1 box Angel Food Cake mix 12 muffin foil or paper baking cups 1 cup heavy cream 2 tablespoons powdered sugar Chocolate Ganache Sauce (recipe below) Maraschino Cherries, stems attached Mint Sprigs Preheat oven to 375° degrees F. Line muffin tin with baking cups. Prepare cake mix according to directions. Fill muffin cups 2/3 full and bake 15 to 18 minutes. Note: There will be an excess of cake batter, make more cupcakes or fill a tube pan and bake 20 to 25 minutes. Remove Angel food cupcakes from oven and discard paper baking cups, trim crusted top off each cupcake and cut in half horizontally, you now have 24 pieces. Whip the cream and powdered sugar to soft peaks. Place one cupcake half on each plate, add whipped cream, add another cupcake half with whipped cream repeating this process until 8 plates have 3 Angel Food cupcake rounds with whipped cream between each layer. Decorate with chocolate sauce (see my photograph, recipe follows). Add a dollop of whipped cream with a maraschino cherry and sprig of mint. If desired, stick a long toothpick in the center of the Angel Food cupcake and add a maraschino cherry on the toothpick top to hold the layered cupcake in place. Chocolate Ganache Sauce 1/4 cup heavy cream 1 tablespoon corn syrup 3 ounces chocolate, chopped Combine cream and corn syrup in a small saucepan over medium heat, add chocolate whisking until melted. Pour into a squirt bottle (I use a clean plastic catsup or mustard container) and refrigerate. Wine recommendation: Apricot wine

Chocolate Mousse Cake

Serves 8 Chocolate Cake Recipe 1 cup sugar 1 cup all purpose flour 2 tablespoons cocoa 1/4 cup butter 1/2 cup water 1/4 cup vegetable oil 1 egg 1/4 cup buttermilk 3/4 teaspoon baking soda 1/2 teaspoon vanilla 8 (2 1/2" round) ramekins [I use 8 ounce tomato sauce cans, ends removed and cleaned] 8 (9" x 4") parchment paper Preheat oven 350° F. In a large bowl combine sugar, flour and cocoa. In a small saucepan combine butter, water and oil, bring to a boil and pour over the dry ingredients, add the egg, buttermilk, baking soda and vanilla blending thoroughly. Pour the chocolate cake batter into a 10" x 15" sheet pan (greasing the pan is not necessary). Bake the chocolate cake 10 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the chocolate cake on a rack. Cut 16 (2 1/2" x 1/2" thick) chocolate cake rounds from the cake and set aside. Chocolate Mousse Recipe 8 ounces semi-sweet Baker's chocolate 2 ounces butter, unsalted 3 eggs, separated 3/4-cup heavy cream Melt the chocolate and butter in a saucepan, beat 3 egg yolks and add to the chocolate mousse, set aside the chocolate mousse to cool. In a small clean bowl beat 3 egg whites to stiff peaks. In a second clean bowl beat 3/4 cup heavy cream to stiff peaks. Fold the egg whites and whipped cream into the cooled chocolate mousse. Put ramekins on a flat tray or plate that will fit in the refrigerator. Insert parchment paper inside each ramekin, add one chocolate cake round to each ramekin, divide the chocolate mousse among each ramekin spooning in on top of the chocolate cake round, add another chocolate cake round on top of the chocolate mousse, do not press down. Cover with wax paper or plastic wrap and refrigerate overnight. How to Serve this beautiful Cake 8 Strawberry Fans white chocolate shaved (optional) 8 mint sprigs Put the cake ramekins on 8 individual plates, remove ramekins and parchment paper from each cake. Spoon puddles of raspberry sauce and crème anglais (sauce recipes follow) around each chocolate cake, see my photograph. Garnish with a Strawberry Fan, white chocolate shavings and mint sprigs. Microwave the chocolate ganache sauce (recipe follows) a few seconds to soften, decorate each cake plate as you desire and serve this beautiful chocolate mousse cake. Sauce Recipes to garnish this beautiful Chocolate Mousse Cake (optional... see my photograph) Raspberry Sauce - so easy to make ahead of time 1/2 cup Raspberries, fresh or frozen Sugar, sweeten to taste 1 teaspoon cornstarch Process raspberries and sugar in a blender or processor, strain raspberries, bring to a boil in a small saucepan, add cornstarch stirring until raspberry sauce thickens, cover and refrigerate until ready to use the raspberry sauce. Crème Anglais Sauce - or do it the easy way and use softened ice cream 1 cup heavy cream 2 tablespoons sugar 3/4 teaspoon vanilla extract 3 egg yolks beaten Combine the heavy cream, sugar and vanilla, bring just to a boil, do not boil, it may curdle. In a small bowl whisk egg yolks with 1/4 of the hot crème anglais beating rapidly to temper. Add the tempered egg mixture to the heavy cream mixture over heat stirring constantly until thickened, strain (optional), cover and refrigerate. Chocolate Ganache Sauce - or do it the easy way and use commercial chocolate syrup 1/2 cup heavy cream 2 tablespoons dark corn syrup 6 ounces bittersweet or semisweet chocolate, chopped squirt bottle (I use a clean plastic catsup or mustard container) Bring the heavy cream and corn syrup to a simmer; remove from heat, add the chocolate whisking until melted. Pour chocolate ganache into a squirt bottle and refrigerate.