ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE
A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE
ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED &
TESTED IN MY KITCHEN. Pan Seared Goose & Garden Greens Salad
Skin, trim, and season with sea salt & white pepper one medium sized boneless Goose breast. In a large sauté pan brown in 2oz of olive oil the Goose - crispy on both sides until well done and remove from the pan. Add a shallot minced & brown it lightly. Add 4 oz. of Honey Meade, de-glaze the pan stirring and mixing drippings. Boil off alcohol. Add 2 ounces of olive oil, 1 oz. of apple cider vinegar, and 1 oz. fresh lemon juice, Fresh marjoram to taste, sprinkle in a touch of black pepper and ¼ tsp. powdered ginger or ½ T powdered mustard. Mix well with a whip and check flavor to make sure it’s to your liking. Slice or dice the goose meat, and arrange in a bowl with your favorite mixed greens & vegetables like spinach, Boston lettuce, Bibb, endive, cucumber, tomato, bell pepper, tangerine, pecans, green onion, buckwheat, pine nuts. Pour dressing over salad when warm out of pan for best flavor results. ROASTED GARLIC VINAIGRETTE 8oz. cider vinegar 1T English Mustard 1t Black Pepper 1t Sea Salt 1T Lemon Juice 1/2 cup whole Roasted Garlic (browned & sweet) cooled 3T Palate Pleaser Seasoning Blend from the enhancer page of this website 8oz Cream Cheese 2T Granulated Onion 16oz Corn Oil 4oz water Place vinegar, garlic, lemon juice and all seasonings into a food processor. Turn on, and add the cream cheese in pieces until thoroughly blended & smooth. Scrape bowl if needed with spatula. Turn on again and add the corn oil in a slow steady stream until completely blended. Add water last to adjust thickness of the dressing. This will give you a creamy clinging dressing suitable for dips. Nice shelf life at least 2 weeks in refrigerator 40 degrees or less in an airtight sealed clean container. CAESAR DRESSING 18 whole peeled garlic cloves 8 oz. fresh lemon juice 7oz nice red wine vinegar or balsamic 14 large egg yolks 4T black pepper - level measure 45pc whole anchovy 32oz olive oil 3 cups total grated AsIago, Parmesan or Romano or all three Salt to taste 1-2 teaspoons (anchovies will be salty and may be sufficient) In a food processor puree the anchovies, garlic, yolks and black pepper. When smooth add vinegar and lemon juice. Then while machine is running slowly pour in olive oil and blend till smooth. Remove from blender, fold in cheese and serve. Keep in sealed clean container in refrigerator 1-2 weeks at 40 degrees or less. Do not freeze. BLUE CHEESE DRESSING 2 cups Sour Cream 1 + 1/4 cups good quality mayonnaise 1oz Lemon Juice - fresh is best 2oz water 1t granulated onion 2t Worcestershire sauce 1/4t white pepper 1t salt 1T frozen or dried chopped chives 2/3 cup crumbled blue cheese 2 methods, your choice: dissolve the seasonings in the lemon juice and water, mix well in a bowl with the rest of the ingredients and store in a plastic container. For a smoother dressing/dip, blend all ingredients in a food processor, and add blue cheese last. 4 CHEESE DRESSING 2 EXTRA LARGE WHOLE EGGS 1t SALT 1t BLACK PEPPER 2oz WHITE WINE VINEGAR 1T GRANULATED ONION-POWER 1T LEAF BASIL DRY 1T PARSLEY 2T GRATED ROMANO 2T GRATED PARMESAN 2T GRATED ASIAGO 1T GRATED AGED PROVOLONE 2 CUPS CORN OIL IN A BLENDER OR FOOD PROCESSOR ADD ALL OF THE INGREDIENTS EXCEPT THE CORN OIL. TURN ON THE MACHINE, ADD THE CORN OIL IN A STEADY SLOW STREAM UNTIL THOROUGHLY BLENDED. IF YOU WANT LARGER PIECES OF CHEESE IN THE DRESSING, ADD THE CHEESE AFTER THE CORN OIL AND BRIEFLY MIX INTO THE DRESSING WITH THE PROCESSOR. STORE IN A CLEAN SEALED CONTAINER IN YOU REFRIGERATOR. SHELF LIFE IS AN EASY 2-3 WEEKS IF CHILLED PROPERLY AT 40 DEGREES OR LOWER. MAKES ABOUT 31/4 CUPS DRESSING. FRESH GARLIC CAN BE ADDED TO TASTE IF SO DESIRED. TRADITIONAL RUSSIAN DRESSING In a blender, add: 4oz ketchup 1T sugar 2T Worcestershire sauce 3 T lemon juice, fresh is best 2T cider vinegar 1T granulated onion 1/2 t salt 1t paprika 1/2 t black pepper Turn on the machine, and slowly pour and blend in 6oz corn oil. Store in refrigerator in covered & sealed clean container. Shelf life is an easy three weeks when stored at 40 degrees and less. CLASSIC OIL & VINEGAR DRESSING In a 2 quart mixing bowl, add: 16oz salad or corn oil 10oz virgin olive oil 8oz red or white wine vinegar 1t mustard powder 1t dry basil 1t granulated garlic 2t Worcestershire sauce 1t ground black pepper 1/2t celery salt 1t oregano-dry 1/2t thyme 1/2 t chopped parsley or chervil 1t granulated onion 1/2t salt 1t Herbs De Provence (optional) Fresh garlic will turn bitter as it rests in this dressing on the bottom of its container when stored. Granulated will lend a more consistent flavor for a longer stretch. if used quickly, use fresh and that will not be an issue. this is a separated dressing, so shake well before each use to insure best results. Can be stored at room temp away from heat & sunlight without fresh garlic. Shelf stable at room temp for two weeks, longer when refrigerated. MANGO CURRY VINAIGRETTE 6oz. Red wine Vinegar 12oz. Mango juice 1 ripe mango-peeled & cleaned, cut up. 2 T brown sugar ¼ tsp. Nutmeg 1 tsp. salt 1 T curry powder 1 T parsley or chervil ¼ tsp. Dry Mustard ¼ tsp. cayenne pepper 1 tsp. granulated onion 12 ounces corn oil In a food processor, add the vinegar, and all other ingredients except the corn oil. Puree every thing, and slowly add the corn oil until thoroughly blended. Store in a sealed container in your refrigerator. Saute in a pan in this order: 1 stalk of celery sliced thin 1/2 cup peeled thin sliced carrot 1/2 cup thin sliced mushroom 1/4 cup thin sliced onion 1 tsp chopped garlic add 8 ounces water, 10 ounces roasted peeled red bell pepper, 4 sun dried tomatoes diced. Boil until everything is soft enough to puree. Puree in a food processor, strain, and cool. Rinse out processor, add pureed vegetables. Then add 9 ounces red, or white vinegar (your choice), 1 + 1/2 teaspoon dry basil 1 + 1/2 teaspoon dry oregano 1 teaspoon ground black pepper 1 teaspoon leaf marjoram 1 teaspoon salt 4 ounces of tomato juice(or V-8) add more if you wish to thin down the dressing. blend for a minute. Store for about 2 weeks in a sealed clean container in your refrigerator 40 degrees or less. |
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SALAD DRESSINGS |