All posts by Kim

Recipes

GREEN BEAN CASSEROLE

Leave a comment
Print Recipe
 Green bean casserole
Fresh crunchy green beans in a creamy cheese sauce make this dish perfect for Thanksgiving, Christmas, or any family gathering.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Blanch the haricot vert until they are al dente, about 3 minutes. Melt 3 T butter in a dutch oven. Add flour. Stir and cook until the flour is a light brown color. Stir in the salt, onion, sour cream and green beans. Transfer the mixture to a casserole dish.
  2. Spread cheese over top. Add 1 T melted butter to bread crumbs and parmesan cheese, mixing thoroughly. Sprinkle over casserole. Bake for 30 minutes until golden brown and bubbly.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Leave a comment

Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish.  It is a highly regarded food fish, which is causing it to rapidly become depleted.   The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.

Methods of Preparing Halibut

Grilled – Usually marinated first because of it’s low fat content.

Broiled – Usually marinated first because of it’s low fat content.

Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.

Print Recipe
 Grilled Halibut with Mustard Dill Sauce
This Halibut recipes results in a moist, tender and flaky fish with a sauce that is out of this world!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the marinade
For the Mustard Dill Sauce
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
For the marinade
For the Mustard Dill Sauce
Instructions
For the marinade
  1. Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
  1. In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

Guava Petite Pasties

Leave a comment

A pasty is a baked pastry, which is associated with Cornwall, the westernmost county in England. It is made by placing uncooked filling typically of meat and vegetables on a pastry circle and folding it to wrap the filling, crimping the edge to form a seal.  This Guava version is a sweet dessert in a petite size, making it the perfect little dessert for cocktail parties.

Print Recipe
 Guava Petite Pasties
The buttery, flaky crust is stuffed with sweet Guava fruit that melts in your mouth with every bite.
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Course Dessert
Cuisine English
Prep Time 50 minutes
Cook Time 20 minutes
Servings
Ingredients
For the icing
Instructions
  1. Preheat oven to 400 degrees F. In a food processor, mix flour and salt. Pulse in butter until pea-sized, add water, form into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Flour your work surface. Roll out dough. Using a 4 inch biscuit cutter, cut circles out of dough.
  3. Divide guava into 16 equal pieces and put a piece of guava on each circle with about a ½ teaspoon of cream cheese.
  4. Brush the edges of the circles with beaten egg. Fold the upper half of the circle to make a half moon. Crimp the edges with a fork. Place on a parchment paper lined baking sheet and refrigerate for 30 minutes. Bake for 18-20 minutes or until golden brown. Cool 10 minutes.
For the icing
  1. While the turnovers are baking, mix the confectioners sugar with milk and almond extract and set aside. Drizzle icing over turnovers and serve warm or at room temperature.
Recipe Notes

Chocolate lovers can substitute melted semi-sweet chocolate chips for the icing and drizzle chocolate over the top. © Galley Chef All Rights Reserved

Recipes

HALIBUT VERACRUZ

Leave a comment


Print Recipe


Halibut Veracruz

Light and flaky halibut with a flavorful sauce and sweet, creamy avocado mousse.

Course Main Dish
Cuisine Mexican

Servings


Ingredients

Course Main Dish
Cuisine Mexican

Servings


Ingredients


Instructions
  1. Preheat oven to 350 degrees F. Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with salt and pepper. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in capers and caper juice.

For the avocado mousse
  1. Place avocados, cream and salt in the bowl of a food processor. Whip until light and fluffy. To serve, divide sauce equally among 4 dinner plates. Place halibut in the center of each plate on top of the sauce. Put avocado mousse into a pastry bag and pipe it onto the plate, sprinkle with lime juice and garnish lime slices and cilantro.


Recipe Notes

© Galley Chef All Rights Reserved

How To

HOW TO BREAD MEAT

Leave a comment

Print Recipe
 How to bread meat
A delicious and easy breading that enhances the flavor and texture of chicken, veal and pork.
Course Main Dish
Prep Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Servings
Ingredients
Instructions
For the meat
  1. Using a meat pounder, thin out the meat (chicken, veal or pork) by pounding down and out from the center toward the edges. The meat should be the same thickness all over, about 1/8 inch. Wetting the pounder with cold water helps it slide on top of the meat without making holes.
Setting up the breading station
  1. In a shallow dish, beat together 1 egg, 1 tablespoon vegetable oil, 1 tablespoon water, and salt and pepper.
  2. Process bread in the food processor until finely chopped. Add salt and pepper to taste and place in a shallow dish.
  3. In a shallow dish, whisk flour with salt and pepper.
Breading the meat
  1. Dredge both sides of pounded meat through flour. Shake off excess flour and dredge through egg mixture. Remove excess egg mixture and place in bread crumbs. Refrigerate at least an hour before cooking to help breading adhere to meat. Saute in 1 tablespoon of oil and 1 tablespoon of butter until done.
Recipe Notes

Recipe Notes The breading can be done up to 2 days in advance of cooking. This is also a delicious way of preparing goat cheese to top a salad with. © Galley Chef All Rights Reserved

How To

HOW TO CHIFFONADE

Leave a comment

Chiffonade is a french term referring to a chopping technique that results in cutting long thin confetti-like strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.  The technique can also be applied to crepes or thin omelets to produce strips.

Print Recipe
 How to Chiffonade
Chiffonade is a french term referring to a chopping technique that results in cutting long thin strips.
Cuisine Italian
Servings
Cuisine Italian
Servings
Instructions
  1. Stack leaves.
  2. Roll leaves tightly.
  3. Slice leaves thinly perpendicular to the roll.
Recipe Notes

© Galley Chef All Rights Reserved

How To, Recipes

HOW TO COOK SHRIMP FOR SHRIMP COCKTAIL

Leave a comment


Print Recipe


How to cook shrimp for shrimp cocktail

Sweet and firm shrimp served cold with a tangy-hot sauce.

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people


Ingredients

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people


Ingredients


Instructions
  1. Peel and devein shrimp. (see "how to" page) Bring 2 quarts of water to a vigorous boil. Drop the shrimp into the water. Bring back to a boil and shrimp will be done if they are small. cook for 1 minute for medium shrimp, 2 minutes for large shrimp and 2 1/2 minutes for colossal shrimp.

  2. Immediately plunge shrimp into an ice water bath to stop the cooking and give them the perfect texture. Drain and chill.


Recipe Notes

Recipe Notes Traditionally, these shrimp are served with a red cocktail sauce made with ketchup, horseradish and lemon, however, it is equally good with a sauce made from mayonnaise, dijon mustard and lemon. © Galley Chef All Rights Reserved

How To

HOW TO HUSK HAZELNUTS

Leave a comment

Hazelnuts, or filberts, have a thin skin on  them that needs to be removed before they can be enjoyed. This technique is the best one I have found to  get the job done.

Print Recipe
 How to husk hazelnuts
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil 2 cups of water and 3 tablespoons of baking soda. Add 1 cup of hazel nuts and boil for 3 minutes. Drain nuts in a colander and run cold water over nuts to cool. Squeeze the nuts to pop off the skins and place husked nuts on a kitchen towel to drain. After the nuts are all husked, roast in a 350 degree oven for 12-15 minutes, remove, salt and enjoy.
Recipe Notes

© Galley Chef All Rights Reserved

How To, Recipes

HOW TO MAKE CONFECTIONERS SUGAR

Leave a comment

Why spend big bucks buying confectioners sugar when you can make it yourself in 1 minute for half the price?

Print Recipe
 How to make confectioners sugar
Course Dessert
Prep Time 1 minutes
Servings
Ingredients
Course Dessert
Prep Time 1 minutes
Servings
Ingredients
Instructions
  1. Put the sugar and corn starch in a blender and blend for 1 minutes.
Recipe Notes

© Galley Chef All Rights Reserved

How To

HOW TO PEEL FRESH CHESTNUTS

Leave a comment


Print Recipe


How to peel fresh chestnuts

Course Appetizers, Side Dish, Vegetarian
Cuisine Italian

Servings

Course Appetizers, Side Dish, Vegetarian
Cuisine Italian

Servings


Instructions
  1. Cut an “X” in each nut on the flat side. Spread them out in a single layer on a cookie sheet and roast them at 350 degrees for 30 minutes.

  2. After the chestnuts have cooled, peel the leathery shell off. Then hold it between your thumb and forefinger to squeeze it out of the thin skin around it.


Recipe Notes

© Galley Chef All Rights Reserved