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Recipes

FOOTBALL PETIT FOURS

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Rich, chocolaty and easy, a must for every superbowl party.

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 Football Petit Fours
Rich, chocolately and easy, a must for every football game party.
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 60 minutes
Servings
Ingredients
Instructions
  1. Put cookies in a food processor and chop finely then add the marscapone cheese and mix thoroughly.
  2. Shape into 1 inch football shapes. Freeze 10 minutes.
  3. Melt chocolate over a double boiler. Using 2 forks, dip cookies in chocolate. Place in a single layer on parchment paper-line cookie sheet. Use icing to draw laces on footballs. Refrigerate until firm.
For the icing
  1. Combine all ingredients in a bowl and stir until smooth. Put the icing into a pastry bag with a fine tip and draw laces on the footballs.
Recipe Notes

Super Bowl Sunday is the second-largest day for U.S. food consumption, after Thanksgiving Day. Some of the most popular game day snacks are chicken wings, pretzels, chips and dips, burgers and hot dogs, guacamole and pizza. © Galley Chef All Rights Reserved

Recipes

FRENCH ONION SOUP

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French Onion Soup

A classic French onion soup rich in umami flavor.

Course Soup
Cuisine French

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days

Servings


Ingredients

Course Soup
Cuisine French

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days

Servings


Ingredients


Instructions
  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vermouth and cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the veal stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with a crostini floating on top, grated Parmesan and a slice of provolone. Melt the cheese under the broiler until hot and bubbly.

For the veal stock
  1. Roast the bones slowly over night in a 275 degree oven until the are brown and caramelized. Add the bones to a stock pot and cover with water. Add carrots, onions and celery ,bay leaves, tomato paste and wine. Simmer on low for 48 hours. Continue to add water to cover the bones. Strain through a fine sieve. Refrigerate until ready to use.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

FRIED CALAMARI

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 Fried Calamari
Fried Calamari that is crispy and tender with just the right amount of spice.
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Appetizers, snack
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. One day in advance: Slice the bodies into rings. Put them in a zip lock bag with the tentacles and pour the buttermilk over them. Squeeze the air out of the bag and put it in the refrigerator over night. There are enzymes in the buttermilk that will break down the squid and tenderize it. When you are ready to serve: Heat oil to 350 degrees. Line a sheet pan with parchment paper and set aside. Whisk the flour and spices together in a shallow pan. Drop the squid into the flour mixture. Toss to coat with flour. Set them aside on your lined sheet pan. Repeat with the rest of the squid until it’s all been dredged in flour. Fry the calamari in hot oil Pour about 3 inches of oil into a large, heavy-bottomed pot. Set it on the stove over high heat. While the oil is heating, line a sheet pan with paper towels. Set it aside. The oil is ready when you dip a piece of calamari into the oil and bubbles form around it immediately. Fry the calamari in batches. Don’t overcrowd the pot. Stir them around with a slotted spoon as they fry, turning them over so they cook on both sides. They’ll take about 3 to 5 minutes to fry, depending on size, thickness, etc. When they are beautifully golden brown, remove them from the oil. Drain them well over the pot. Then transfer them to your paper-lined pan. Sprinkle with plenty of kosher salt and chopped parsley. Serve with lemon wedges or a side of tomato basil dipping sauce.
Recipe Notes

* Time saving tip for parties: prepare the calamari in advance and freeze them on a cookie sheet. Once they are frozen, put them in a zip log freezer bag until ready to use. They can go right from freezer to the fryer. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

GLAZED WALNUTS WITH STILTON CHEESE AND PORT SAUCE

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 Glazed walnuts with Stilton cheese
Crunchy, slightly sweet and savory, this is one very impressive party appetizer. CourseAppetizers
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350°. Toast the walnuts in a large saute pan for 8 minutes, or until lightly browned. Meanwhile, in a large saucepan, combine the sugar, 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. Add the walnuts 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. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Recipe Notes

Recipe Notes Encourage guests to dip the cheese in the port syrup. MAKE AHEAD The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Menus

STUFFING FOR THANKSGIVING TURKEY WITH ITALIAN SAUSAGE

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 Stuffing for Thanksgiving Turkey with Italian Sausage
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Saute the sausage in a frying pan until cooked through. Remove the sausage and process in a food processor until finely chopped. Leave the oil in the pan you cooked the sausage in and add the butter and olive oil.
  2. Finely chop the onions and celery in a food processor and add to oil and butter. Chop the sage leaves and add to pan with salt and pepper. Saute until onions are translucent, about 5 minutes.
  3. Put the bread crumbs into a large bowl. Add the turkey stock to the bread crumbs and toss until completely absorbed. Add the rest of ingredients and mix thoroughly.
Recipe Notes

If you are not cooking the stuffing in the turkey, add 1/2 cup of additional stock, butter a casserole dish and bake uncovered at 350 for 30 minutes.

Recipes

GREEN BEAN CASSEROLE

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 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

Guava Petite Pasties

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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.

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 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

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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

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 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

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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.

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 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