CRUDITÉS WITH GREEN GODDESS DRESSING

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Crudités with Green Goddess Dressing
Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved

CAESAR SALAD

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Caesar Salad
You could call a Caesar salad Italian, after all, it was invented by restaurateur Caesar Cardini, an Italian immigrant. Or, you might call it Mexican, since it made it’s debut in Tijuana, Mexico at one of Cardini’s restaurants. Cardini’s daughter Rosa has said that her father invented the dish when a Fourth of July rush depleted the pantry at the restaurant. Cardini made do with what he had and ended up with Caesar salad. At the time, the romaine leaves were dressed whole and plated, and meant to be eaten by picking them up by the stem and eating them with the fingers, as opposed to cutting up the lettuce, as is done today.
Caesar Salad
Course Salads
Cuisine Italian, Mexican
Prep Time 10 minutes
Servings
people
Ingredients
For the croutons
Course Salads
Cuisine Italian, Mexican
Prep Time 10 minutes
Servings
people
Ingredients
For the croutons
Caesar Salad
Instructions
For the dressing
  1. In the bowl of a food processor, mix the egg yolks, anchovies, garlic, mustard, Worcestershire sauce and lemon juice. With the food processor on, slowly add the olive oil until the dressing thickens. Refrigerate.
For the croutons
  1. Preheat the oven to 350 degrees. Cut the crust off the baguette. Cut the baguette in long 1 inch thick slices. Put the bread on a sheet pan lined with parchment paper. Melt the butter in a small saucepan. Add the garlic, turn off the heat and let it sit in the hot butter for 5 minutes. Brush both sides of the bread with the butter mixture.
  2. Cut the bread into 1 inch cubes and cook for 10 to 12 minutes until golden brown.
To assemble the salad
  1. Wash and dry the romaine lettuce. Cut the leaves into bite size pieces. Put them in a large bowl and toss with just enough salad dressing to lightly coat. Add the parmesan cheese and toss. Divide among 4 plates and top with the croutons and extra anchovy.
Recipe Notes

If you don't like anchovies, or you can eat them due to allergies or pregnancy, substitute them with 1/2 teaspoon of salt. The dressing will still be absolutely delicious. © Galley Chef All Rights Reserved

REMOULADE SAUCE

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Remoulade Sauce
Prep Time 5 minutes
Servings
cups
Prep Time 5 minutes
Servings
cups
Instructions
  1. Whisk ingredients together until combined.
Recipe Notes

This sauce is perfect for seafood, artichokes, and crab cakes. © Galley Chef All Rights Reserved

SCALLOPED OYSTERS, THE PERFECT HOLIDAY SIDE DISH!

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Scalloped oysters, the perfect holiday side dish!
Scalloped oysters are rich and creamy with a hint of peppery heat.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Drain the oysters into a 2 cup measuring cup reserving the liquid. Set the oysters aside.
  2. Add the cream to the liquid. Add all of the seasoning. Combine the crackers with the melted butter. Butter a 9 inch square pyrex baking dish and set aside. To assemble: Put 1/3 of the crackers into the baking dish. Then add half of the oysters spreading them out evenly over the crackers. Pour 1/3 of the liquid evenly over the oysters. Add another 1/3 of crackers, then remaining oysters, then 1/3 of the liquid and finish with remaining crackers and pouring the last of the liquid over the entire dish. Bake 30 minutes until the top is golden brown. Let rest for 10 minutes before serving.
Recipe Notes

Recipe Notes Saltines can be used in place of the Ritz crackers for a lighter, less rich effect. © Galley Chef All Rights Reserved

SHEPHERD’S PIE

Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind.  A St. Stephen’s Day pie is made using leftover turkey or ham.  A Cumberland pie is a version using breadcrumbs on top instead of potatoes.  The English also make a similar dish with fish known as fish pie.

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Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Course Main Dish
Cuisine English
Servings
Ingredients
For the potato topping
Instructions
  1. Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
  1. Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes

© Galley Chef All Rights Reserved

BLOODY MARY’S, THE BEST EVER

Fernand Petiot claimed to have invented Bloody Mary’s in 1921, while working at the New York Bar in Paris, which later became , a frequent Paris hangout for Ernest Hemingway. They are fabulous made with vodka or gin, although my favorite is the gin. Gin adds a little more depth of flavor. People add a myriad of garnished to bloody mary’s. You can put anything in them from pickled asparagus to sushi. In this recipe, I use a slider with an olive and a carrot.

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Bloody Mary's, The Best Ever
This delicious cocktail is perfect for any brunch.
Course Cocktails
Cuisine American
Prep Time 10 Minutes
Servings
Quarts
Ingredients
Course Cocktails
Cuisine American
Prep Time 10 Minutes
Servings
Quarts
Ingredients
Instructions
  1. Stir everything together in a pitcher except the liquor. Pour 2 ounces of vodka or gin in a glass filled with ice and top with tomato juice mixture. Garnish with your choice of celery stalk, cucumber spears, carrot sticks, olives, miniature sliders or a combination of all of the above.
Recipe Notes

I have found that the type of tomato juice used in this recipe is the key to a really thick and delicious Bloody Mary. Don't use V-8 juice or Clamato juice as it changes the consistency and makes it too watery. The name "Bloody Mary" is associated with a number of historical figures — particularly Queen Mary I of England, who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in Britain — and fictional women from folklore. Some cocktail aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. However, another argument for the origin of “Bloody Mary”, that the name in English simply arose from “a failure to pronounce the Slav syllables of a drink called Vladimir” gains some credibility from the observation that the customer at Harry’s Bar in Paris for whom Fernand Petiot prepared the drink in 1920 was Vladimir Smirnov, of the Smirnoff vodka family. © Galley Chef All Rights Reserved

ARTICHOKES GRILLED WITH GARLIC AND REMOULADE SAUCE

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
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Instructions
  1. Trim the tops from the artichokes and tips of leaves.
  2. 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.
  3. 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