Author: Thong Tran

Tuscan Sausage Potato Soup

Ingredients
1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
1/2 teaspoon kosher read more

Baked Bluefish Recipe

=&0=&=&1=& 2 1/2 pounds bluefish fillet(s) 1 (8 ounce) container herb-seasoned dry bread stuffing mix 1 1/2 cup(s)s boiling water 1/2 cup(s) buttermelted salt and pepper to taste 2 tablespoons buttermelted 1/2 cup(s) minced onion 4 sprigs fresh dill weed Preheat oven to 500 degrees F (260 degrees C). Trim all of the dark meat from the fillets. Rinse in cold waterdry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup(s) melted butter. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal. Bake on center self of preheated oven for 10 minutesreduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Vol-o-vent w/Mushrooms In Cream Sauce Recipe

=&0=&=&1=& 4 large (or 8 small) Vol-o-vents kept warm in oven100 gr onions minced600gr mushrooms sliced2 tbsp butter1 tbsp flour1 cup(s) white wine1 cup(s) creamparsley1/2 teaspoon. salt & pepper. Saut? onions in butter until limpadd mushrooms & blend in flour,salt & peppersaut? for a few min.add wine heat up & stiradd cream heat up again and fill vol-o-vents with mushrooms top with a bit minced parsley and serve.

Smoked Mero Pot Recipe

=&0=&=&1=& 3 whole smoked mero ( or trout ) ( about 1 1/4 pounds )1 8-ounce package whipped creamcheese1/4 cup(s) low-fat mayonnaise dressing3 tablespoons lemon juice1/8 teaspoon ground black pepper1 tablespoon minced chives or green onion chives for garnishassorted crackers and cucumber slices. 1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attachedblend merocream cheesemayonnaise dressinglemon juiceand black pepper until smooth.2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated p?t? to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices.

Cheesecream On Toast Recipe

=&0=&=&1=& 4 toasted bread slices1 piece of box cheese per personwhite winepaprikapepperminced fresh herbs. Melt cheese with wineflavor rest of ingredientsstirsimmer until right consintency is reached. pour cream over toast. serve.

Carpaccio Recipe

=&0=&=&1=& Small fillet of beef ( tenderloin – clean )olive oilblack crushed peppercornsparmesamo cheesemustardsaltpaprikapepper. Paste mustardsaltpepper & paprika on tenderloinmarinate in olive oil overnightrap with alu or plastic rapfreeze. Cut tenderloin in very fin slicesplace on dish sparkle with crushed black peppersome olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley.

Ceviche De Corvina Recipe

=&0=&=&1=& 1 pound of corvina (deboned & MUST BE FRESH) 2 cup(s)s of lemon juice1onion finly diced1/4 cup(s) of cellery finly diced1 teaspoon aji chombo (hot chili pepperadd only if you like it hot) salt & pepper1 tbsp vinegar. 1.Cleandebone corvina well & cut in 1/4″ (1cm) dices. 2.Put in glass container and add all ingredients. 3.Keep in refrigerater for 12 hour(s) stir once in a while.