This is the traditional Italian recipe for basil pesto made with lots of fresh basil. *Secret chef’s technique: Sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
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Basil Pesto (Traditional)
This pesto packs a flavor punch that will not be forgotten!
Instructions
Toast the pine nuts in a 300 degree oven for 5 minutes. Watch them closely. They will burn.
Put all the ingredients except the olive oil in a food processor and blend streaming in the olive oil slowly until everything is mixed. Add extra oil if needed.
Recipe Notes
This recipe will make enough pesto for 1 pound of dried pasta. Store in the refrigerator for up to one month. The best technique to use it is to sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.
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Avocado Soup - Chilled
Instructions
Put the oil in a sautee pan over medium high heat and add the peppers, scallions and garlic. Season with salt and pepper and cook until slightly scorched.
Place grilled vegetables, avocado and cilantro in a food processor and puree until smooth.
Transfer pureed veggies to a bowl and add the lemon juice and stock whisking to combine. Season with salt and pepper.. Chill in frig. Garnish with additional chopped cilantro and sour cream.
Recipe Notes
If you like a richer soup, half and half or buttermilk can be added to taste and consistency. High avocado intake has been shown to lower blood cholesterol levels. © Galley Chef All Rights Reserved
This silky smooth yellow corn sauce melts in your mouth like butter. If you really want your plate to look beautiful and taste delicious, just pour this sauce in the center of the plate and top with your favorite protein. Try it with seafood, pork or chicken. You’ll have a home run!
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Yellow Corn Sauce - Great with fish!
A silky smooth sauce that glides on your pallet like butter. It's perfect for everything from seafood to pork.
Instructions
Cook corn in boiling water for 10 minutes. Cut the corn off the cob and set aside. Heat oil in a sauté pan over medium heat. Add the garlic, shallots and salt. Sauté for 1 minutes. Add the corn and cook for 2 more minutes. Increase the heat to medium high and add the white wine. Cook until reduced ¾ of the way. Remove from heat. Put the mixture into a food process and add the chives and heavy cream. Process until smooth. Strain through a Foley food mill. Add lemon juice. Season with salt to taste.
Recipe Notes
This sauce is perfect for any fish, shell fish, chicken or pork.
I’ve had lots of Zucchini flowers stuffed with a variety of stuffing’s, but this recipe is by far, my favorite. The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy!
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Zucchini flowers stuffed with ricotta cheese
The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy! You must be careful, these are highly addictive!
Instructions
For tomato sauce
Quarter the tomatoes and put them in a food processor and process until smooth. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
For the filling
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Put cheese mixture into a piping bag. Carefully open each blossom and fill with ricotta filling, gently twisting end of blossom to enclose filling.
For the batter
Whisk together flour, remaining 1/3 cup Parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Recipe Notes
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving. © Galley Chef All Rights Reserved
These artichokes remind me of the artichokes they serve at Houston’s restaurant. They have lots of great garlic flavor and the remoulade sauce is the perfect balance of rich and tangy.
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ARTICHOKES GRILLED WITH GARLIC AND REMOULADE SAUCE
Artichokes grilled with lot of garlic and a remoulade sauce for dipping are the perfect appetizer, snack or side dish
Instructions
Trim the tops from the artichokes and tips of leaves.
Cut in half lengthwise and remove the choke. Using ¼ of the lemon, squeeze juice onto cut side to prevent browning. Bring a large pot of water to boil. Preheat an outdoor grill. Add artichokes to boiling water and cook until tender, about 15 minutes. Drain well. Squeeze the juice from the remaining lemon into a small bowl. Add the olive oil and garlic. Season with salt and pepper. Brush the artichokes with the garlic oil. Grill the artichokes and baste with oil, turning frequently, until the tips are slightly charred, about 8 minutes. Serve with remoulade sauce.
Whisk all the ingredients for the remoulade sauce together until combined. Makes about 2 ¼ cups.
Recipe Notes
The remoulade sauce is also great on crab cakes or with any fish. © Galley Chef All Rights Reserved