Puff pastry seems to be a relative of the Middle Eastern phyllo dough. References to puff pastry appear before the 17th century indicating a history that originated through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany. Traditionally, however, credit is given to the French painter and cook Claude Gelée, who lived in the 17th century, for the discovery. The story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.
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Italian sausage and onions in puff pastry
Italian sausage in puff pastry is a fun way to have all the flavors you enjoy in an italian sausage hoagie wrapped up in a little mini-package.
Instructions
Preheat oven to 375 degrees. While puff pastry dough is thawing, saute onions in oil and cook sausage links thoroughly. Cut the sausage links into 1/2 inch slices and set aside.
Roll out Puff Pastry on a lightly floured surface, into a 15'x15" piece. Cut pastry in 3" squares.
Place a tablespoon of carmelized onions and one slice of sausage in the center of each square. Brush edges with water.
Bring edges together to form a pouch, pinching the edges to seal. Brush with butter. Sprinkle with sea salt. Bake for 20 minutes until golden. Remove from oven. Serve with marinara sauce for dipping.
Recipe Notes
Recipe Notes Any type of sausage can be substituted for the Italian sausage and sautéed green peppers can be added for the authentic Italian sausage sub flavor. © Galley Chef All Rights Reserved
Alton Brown suggests that a dip is defined based on its ability to “maintain contact with its transport mechanism over three feet of white carpet”.
Creamy with chunks of lobster and a kick of cayenne, this seafood dip is great with a variety of crackers or bread. Use crab or lobster in this dip, or use a combination.
Instructions
Put milk, butter, cream cheese, lemon zest, lemon juice, onion, salt, paprika, and cayenne in a bowl. Blend until smooth; Use a rubber spatula to fold in the seafood. Chill until ready to use. Let sit at room temp for ½ hour before using.
Recipe Notes
Recipe Notes Crab can be substituted for the lobster or you can use a combinatioin of the two. © Galley Chef All Rights Reserved
Many restaurants throughout France and Belgium offer mussels marinière. It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.
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Mussels Marinière (sailor-style)
This classic french preparation for mussels couldn't be easier. This classic combination of mussels with shallots, garlic and white wine has a fabulous broth for dipping crusty bread into.
Instructions
Combine all ingredients in a large pot, cover, place on high heat and bring to a boil. Cook for 10 minutes. Twice while they are cooking, shake the kettle in an up and down motion to toss the mussels so they all open. Serve in bowls with the broth and some crusty bread for sopping.
Recipe Notes
Recipe Notes The Pernod is the secret ingredient folks, so don't leave it out! For mussels with cream sauce: 2 T butter 2 T flour 1 cup heavy cream Melt butter in a small sauce pan. Add flour, add broth from cooked mussels and add the cream. Spoon over mussels. © Galley Chef All Rights Reserved
These delicious little treats are great along side a cheese tray with the honey and port wine reduction sauce drizzled over a soft cheese.
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Pecans Glazed with honey and Port wine
These delicious pecans glisten with their tasty coating of honey and port. With their crispy, crunchy texture, they are easily a favorite snack food at our house.
Instructions
Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and toast for 8 minutes, or until lightly browned. 2. Meanwhile, in a large saucepan, combine the honey, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. 3. Add the pecans to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. 4. Meanwhile, simmer the remaining syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Drizzle it over cheese and serve with nuts.
Recipe Notes
© Galley Chef All Rights Reserved
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Crunchy, savory little snacks that are perfect for game day or an after-school snack. Make them ahead of time, freeze, and reheat for a quick and easy bite.
Instructions
Saute spinach 1 to 2 minutes until wilted. Add mozzarella cheese and basil leaves and stir till cheese is melted. Fill fillo cups with mixture.
Top each cup with a thin slice of tomato .
Add a Pepperoni slice. Bake at 350 degrees for 10 minutes. Garnish with fresh basil leaves.
Recipe Notes
Make these tasty treats in advance and freeze them for a tasty 10 minute pizza snack any time. © Galley Chef All Rights Reserved
This recipe is compliments of Chef Mo Khan of Shooter’s Waterfront in Fort Lauderdale. It is one of his favorite menu items.
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Salmon Tartare
Wild Scottish salmon, frisee, shallots, chives, citrus vinaigrette, potato gaufrettes
Ingredients
For the Potato Gaufrettes
Ingredients
For the Potato Gaufrettes
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Instructions
For the Salmon Tartare
Dice salmon. Add shalllots, chives, citrus vinaigrette. Spoon mix into a mold. Top with dressed frisee and potato gaufrettes.
For the Potato Gaufrettes
Criss cross peeled potato on mandoline slicer and place directly into water to prevent browning and remove starch. Fry at 350 degrees until golden brown.
Recipe Notes
© Galley Chef All Rights Reserved
Scallop Crudo is a raw fish dish doused with lemon juice and chive oil with a creamy texture and a flavor that evokes the spirit of the umami Gods!
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Scallop Crudo
Instructions
Thinly slice scallops. Combine sriracha chili sauce and buttermilk. Drizzle over scallops. Sprinkle poppy seeds over the scallops and dot the dish with japanese chile paste. (yuzu kosho) Drizzle chive oil and lemon juice over the dish.
Recipe Notes
© Galley Chef All Rights Reserved
Smoked haddock gratin has got to be the easiest and most delicious dish ever. If you like smoked fish, try this. It will blow your mind!
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Smoked Haddock Gratin
Although this dish pairs cheese with fish, which is a big no-no in the culinary world, it is absolutely delicious and served in some of the best restaurants in the south of France.
Instructions
Preheat oven to 350 degrees Puree the tomatoes in a food processor. Season with salt and pepper. Divide them equally among 4 ramekins. Chop the fish into 1 inch pieces and fill the ramekins with equal amounts of fish. Pour heavy cream over the fish to cover. Top with a sprinkle of mozzarella and a sprinkle of gruyere cheese. Bake for 15 to 20 minutes.
Recipe Notes
Recipe Notes Any smoked fish can be substituted for the haddock. Here, I substituted Wahoo. © Galley Chef All Rights Reserved