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Caesar salad
- 1 head Romaine lettuce,
chopped into 1” pieces
- 4 slices white bread
- 1 egg yolk
- ½ cup grated parmesan cheese
- 2 tbsp white vinegar
- 1 tbsp anchovy paste
- 4 cloves crushed garlic
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp dried basil
- ¼ cup olive oil
- Salt and pepper to taste
- Croutons
Method
1. Cut bread into small cubes. Season with
paprika, half the garlic, and basil. Bake until
golden and crisp.
2. Place half of the parmesan and all other
ingredients (except lettuce) in a bowl and
whisk until creamy. Toss into the romaine
lettuce.
3. Top with bread croutons and remaining
parmesan cheese. Serve.
Island Fish
- 1 lb fish fillet
- 4 green bananas
- 4 potatoes
- 2 carrots
- 2 sprigs thyme
- 1 medium onion
- 1 tbsp butter
- 1 tbsp garlic, minced
- 4 pimento balls (allspice)
- ½ tbsp salt
- 1 tsp black pepper
- 2 qts water
Method
1. In a stock pot, add fish, onion, thyme, and salt. Cook
the fish for about 10 minutes. Meanwhile wash green
bananas, potatoes and carrots, then cut each into smaller
pieces.
2. Use a strainer to remove fish from pot before the pieces
get separated.
3. Add the rest of the ingredients to the pot, except the
butter. Cook for 10 minutes then check to see if the vegetables
are soft. If not, wait until they are and then add
butter and fish. Simmer for another 10 minutes.
Pan Griddled Ribeye Steak
- 1 8 oz ribeye steak
- 1 clove garlic, crushed
- 1 tsp mixed dried herbs (basil, oregano, thyme)
- 1 tbsp olive oil
- Fresh black peppercorns
- Salt to taste
Method
1. Rub steak with all ingredients.
2. Heat oil in heavy skillet. Sear steak for 1 minute on
each side. Finish in a preheated oven.
(10 minutes for medium, 15 minutes for well done.)
Serve immediately.
Note: Steak cooks on it’s own heat. The longer it
stays to be served, the dryer it gets.
Chinese-Style Chicken
- 1 whole chicken, cleaned and dried
- 2 tsps five spice powder
- 4 cloves garlic, crushed
- 2 tsps ginger, crushed
- 1 tbsp hoisin sauce
- 1 tbsp soya sauce
- Soya oil (enough to deep fry the chicken)
- Salt and white pepper to taste
Method
1. Mix all ingredients and rub chicken
inside and out. Marinate overnight in the
refrigerator.
2. Pour soya oil in a large pot. Heat oil.
Place chicken in oil and lower fi re so that
the chicken will actually be ‘boil frying’
(if the oil is too hot, the chicken will get
too dark and dry).
3. Turn over chicken after 15–20 minutes.
Test with a bamboo skewer. When
the liquid runs clear, the chicken is done.
Drain and cut into small pieces.
Fruited Creme Brulee
- ½ pint raspberries
- 1 cup milk
- 1 tbsp orange liqueur or orange juice
- 1 pack (4 serving size) French-vanilla
instant pudding
- 2 tbsp light brown sugar
Method
1. Line four 6 oz ovenproof dishes or custard
cups with raspberries.
2. Pour milk, cream and liqueur into bowl. Add
pudding mix and beat with wire whisk until
well blended. Let stand 2 minutes. Pour over
raspberries. Chill for one hour.
3. Sprinkle top of pudding with brown sugar.
Place in preheated broiler until sugar melts and
bubbles. Cool to room temperature or chill until
ready to serve. Remove from refrigerator 15
minutes before serving.
Cherry Cheesecake
Crust:
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- ¼ cup butter, melted
Cheesecake:
- 24 oz cream cheese, softened
- ¾ cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 16 ounces cherry pie fi lling, chilled
Method
1. For crust, combine crumbs, sugar, and butter; press onto bottom of 9-inch
spring form pan. Bake at 350˚F for 10 minutes.
2. For cake, combine cream cheese, sugar, and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Bake at 450˚F for 10 minutes. Reduce oven temperature
to 250˚F; and continue baking for 30–40 minutes. Loosen cake
from rim of pan.
3. Chill. Spread cherry pie fi lling over cheesecake before serving.
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