Times
Prep Time: 10 min
Cook Time: 25 min
Yield
Party size (about 4 to 6 people)
Ingredients
3 medium size (about 6 oz) Napa Cabbage Leaves
3 tbsp sour cream
2 tbsp mayonnaise
3 tbsp grated parmesan cheese
1/8 tsp kosher salt
a pinch of white pepper
Food Couture Pita Chips or other chips
Directions
Wash Napa cabbage leaves and place them in a microwave-safe dish (You don't have to dry the leaves completely, damp is fine) and cover with plastic wrap. Microwave for 90 seconds until cooked through and leaves are tender. Carefully remove from the microwave and let it sit for about 5 minutes until you can handle by hand. Dry the leaves well them with paper towels and then mince them.
Preheat the oven 350F degree.
Combine the Napa cabbage, sour cream, mayonnaise, parmesan cheese, salt, and pepper. Mix well and pour into baking dish such as ramekin.
Bake for 25 minutes or until lightly golden browned.
Serve warm or room temperature with chips.
Times
About 20 minutes
Yield
Makes 4 to 6 servings
Ingredients
6 pita breads, each cut into 8 wedges
¼ cup olive oil
½ tsp Italian seasoning
½ tsp kosher salt
1/8 tsp pepper
Directions
Preheat the oven to 350F degrees.
Arrange the pita wedges on a large baking sheet. Brush olive oil on the pitas. Sprinkle with the Italian seasonings, kosher salt, and pepper. Bake for 20 minutes, or until toasted and golden in color.
Times
30 minutes
Yield
Makes 4 servings
Ingredients
2 tbsp soy sauce
½ tsp grated ginger
1 tbsp white wine
1 tbsp sugar
3 oz bean sprouts, hair and leaves removed, washed well and dried well*
1 small carrot, julienne* or grated
½ stalk celery, julienne* or grated
1 Persian cucumber (or ¼ seedless cucumber), julienne* or grated
4 (1-inch-thick) swordfish steaks (about 2 pounds, 6 to 8 oz each fillets)
a pinch of kosher salt
a pinch of black pepper
1 tbsp olive oil
½ tsp toasted black sesame seeds
½ tsp toasted white sesame seeds
orange dressing
* Julienne is a culinary knife cut in which the food item is cut into long thin strips.
* If bean sprouts are fresh, you can use them as fresh. Just wash well and dry well with a paper towel. If you prefer to cook them, then cook the bean sprouts in boiling water for about 30 seconds, remove and transfer to iced water, drain and dry well.
Directions
In a small bowl, mix soy sauce, ginger, white wine, and sugar. Set a side.
In a medium bowl, put bean sprouts, carrots, celery, and cucumber and toss together. Set a side.
Heat the skillet with olive oil over medium-high heat. Sprinkle the swordfish with salt and black pepper. Place the swordfish in the skillet. Cook until browned, about 3 minutes on one side until cook through. Pour the soy sauce mixuture and turn the heat down to medium, cook another 30 seconds and flip fish and cook another 15 seconds.
Transfer the fish to the serving plate, put vegetables mixture on the fish and pour orange dressing (about 2 tbsp for each fish) and sprinkle black and white sesame seeds.
Serve warm.
]]>Times
Prep time: 20 minutes
Cook time: 25 minutes
Yield
Makes 8 turnovers
Ingredients
1 clove garlic, minced
½ lbs ground beef
½ cup minced onion (about ½ medium size onion, 3 oz)
1 tsp vegetable oil
1 15oz can pure pumpkin
1 tbsp curry powder
1 tbsp ketchup
1 tsp kosher salt
½ tsp sugar
1/8 tsp freshly ground pepper
1 (17.3 oz) package frozen puff pastry sheets, thawed
1 beaten egg for egg wash
Directions
Heat the oil over medium-high heat in a skillet. Add the garlic and ground beef and cook until cooked through. Add the onion and sauté until the onions are translucent. Add pumpkin and stir to combine, cook another a couple of minutes. Add curry powder, ketchup, kosher salt, sugar, and ground black pepper and cook another a couple of minutes. Set aside.
Preheat the oven 350F degree.
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Cut into squares (makes 4 squares per sheet). Spoon pumpkin mixture onto the center of each square. Fold a square over from corner to corner into a triangle shape. Press edges together to seal first by finger, then use a fork to seal and crimp the edges. Repeat for the other squares. Place turnovers (triangles) on a parchment paper-lined baking sheet, leaving about 1 inch between them. Brush the top of each with egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
Bake them in the oven 25 minutes until golden brown.
Serve either warm or room temperature.
]]>Times
20 minutes
Yield
Makes 12 Bruschettas
Ingredients
3.5 oz strawberries, cut into small pieces (about quarter to 8 pieces)
3.5 oz blueberries
3.5 oz raspberries
1 tbsp sugar
1 tsp white wine
4 to 5 fresh basil leaves, chiffonade*
French baguette, slice on a diagonal about 1/2 inch thick slices
4 oz fresh mozzarella cheese, sliced
fresh mint leaves for garnish
* chiffonade: Cutting technique, stack several basil leaves and roll them into a tight tube. Slice the leaves widthwise into narrow pieces to create long thin strips.
Directions
Preheat the oven 450F degree.
Combine sugar, white wine in a bowl, and add strawberries, blueberries, raspberries, and basil leaves.
Arrange bread on a baking sheet and put sliced fresh mozzarella cheese on top. Place in oven, and bake until cheese melts and edge of bread is toasted, about 5 minutes.
Remove bread from oven and transfer to serving platter. While cheese is still warm and melting, place berries mixture on top and garnish with fresh mint leaves.
Serve either room temperature or warm.
Times
Prep.: 20 minutes
Cook: 10 minutes
Yield
Makes 4 to 6 servings (24 raviolis)
Ingredients
¼ cup white wine
2 tbsp sugar
½ cup water
1 tsp grand marnier
3 oz cream cheese, room temperature
2 tbsp honey
2 strawberries, small diced
1/3 kiwi, small diced
2 oz pineapple, small diced
48 wonton skins
1 egg
more fruits and mint leaves for decoration
Directions
In a small pan, put white wine, sugar, and water. Bring it to boil and reduce heat with medium heat, cook for 2 minutes and the evaporate the alcohol. Remove from the heat and add grand marnier and mix well. Transfer this syrup into container and chilled in refrigerator at least 1 hour.
In a small bowl, mix cream cheese and honey well. Add fruits and mix.
In another small bowl, whisk egg to make egg wash.
Place about 1 tsp of the cream cheese filling in the center of a wonton skin and brush skin with egg wash around filing. Top with another wonton skin. Push out any air bubbles and press the edges tightly to seal. Using a fluted ravioli cutter or cookie cutter, cut out squares/round of ravioli.
Repeat with the remaining filling and wonton skins.
Prepare cold water and ice in a bowl.
Boil water in a large pot, and cook ravioli until just tender 30 to 40 seconds. Using a spider strainer, carefully remove the ravioli into iced water. When it's chilled, using a spider strainer again, carefully transfer to serving dish and pour 2 tbs of syrup over them. Serve immediately.
]]>Times
20 minutes
Yield
Makes 4 servings
Ingredients
2 tbsp butter
1 medium size onion, small diced
7 oz baby spinach
1 tbsp flour
2 cans 6oz crab meat, drained
1/2 cup vegetable broth
2½ cup milk
¼ cup heavy cream
1 tsp kosher salt (more to taste)
1/8 tsp black pepper
Directions
Heat a medium-size saucepan over medium-high heat. Add butter and onions and gently sweat until soft and translucent, about 8 minutes. Do NOT let them brown. Add spinach and cook another 1 minute. Add flour and cook another 1 minute. Add crab meat, milk, vegetable broth and bring to the boil. Remove from the heat and puree with bar-mixer (or blender or food processor) until very smooth. Add more milk for more consistency. Bring back to low-heat and add heavy cream as well as salt and pepper to taste.
Serve into soup bowl and serve warm.
Times
30 minutes
Yield
Makes 4 to 6 servings
Ingredients
½ cup Shrimp, peeled, de-veined, and chopped
½ cup cooked and flaked salmon (about 12 oz) *
½ cup cooked lobster, chopped
½ cup squid, cooked, chopped
½ cup octopus, cooked, chopped
½ cup mushroom, thinly sliced
½ cup imitation crab (crab sticks), chopped
2 tbsp mayonnaise
1 tsp honey
1 tbsp Ponzu sauce**
½ teaspoon soy sauce
1 tsp Korean hot pepper paste (Gochujang)
2 tbsp parsley
2 tbsp scallion, chopped
½ cup cucumber, chopped
** If you don't have ponzu sauce, you can substitute with 1 tsp soy sauce and 1 tsp rice vinegar.
Directions
In a large bowl, mix mayonnaise, honey, ponzu, soy sauce, Korean hot pepper paste, parsley, and scallion. Add all seafood and cucumber, mix well and serve.
* To prepare the flaked salmon, preheat the oven to 400 degree F. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray (or use Release foil). Place the salmon on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Let cool, remove the salmon skin, and make them flaked.
]]>Times
20 minutes
Yield
Makes 4 servings
Ingredients
8 oz any kind of long dried pasta (spaghetti recommended)
2 large cloves of garlic, minced
1 tbsp Olive Oil
1 can peeled whole tomatoes (14.5 oz)
1 can tuna (5 oz), drain water/oil
5 to 6 fresh basil leaves, slice into thin shreds
5 oz fresh mozzarella cheese, cut into bite size
½ tsp salt
¼ tsp black pepper
2 tbsp grated parmesan cheese (more for preference)
Directions
Pour the tomatoes with juice into a bowl, and squeeze the tomatoes into small chunks with your hands.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite ("al dente"), stirring frequently to prevent the pasta from sticking together, about 8 minutes. Drain well (do not rinse).
Meanwhile, heat a large skillet, add olive oil and scatter the garlic over medium-heat for about 30 seconds (do not burn the garlic). Add crushed tomatoes and juice and stir. Raise the heat and add tuna and stir. Season with salt and pepper.
Transfer the pasta into sauce and mix well. Add mozzarella cheese, basil leaves, salt, and pepper as final seasoning and mix the sauce lightly.
Sprinkle parmesan cheese, serve warm.
]]>Time
1 hour
Yield
Makes 24 appetizer servings
Ingredients
12 baby potatoes
2 tbsp heavy cream
1 tbsp ketchup*
2 slices ham
4 tbsp shredded mozzarella cheese
pinch of salt
pinch of black pepper
* If you'd like a spicier version, you can substitute with 1 tsp of Tabasco and 1 tsp of ketchup.
Directions
Preheat the oven to 400 degrees F.
Place parchment paper on the baking sheet and arrange the potatoes evenly on it. Bake the potatoes until tender, about 25 minutes. Remove from the oven and let cool enough to handle.
Halve the potatoes, and use small spoon to carefully scoop out the insides, leaving about 1/8 of an inch of potato on the skin.
Put the scooped potato insides into small bowl, mash them and mix with heavy cream, cheese, ketchup, ham, salt, and pepper. Stuff each potato skins with this mixture and arrange them on the same baking sheet, and put them back to the oven. Cook for about 20 minutes until top is golden brown.
Times
Prep: 20 minutes
Cook: 25 minutes
Yield
Makes 4 servings
Ingredients
1 tbsp canola oil (or olive oil)
1 lb ground beef
2 clove garlic, minced
1 medium-size onion, minced
½ tsp cumin
2 tbsp chili powder
1 6-fl oz can tomato juice (3/4 cup)
1 tsp kosher salt
1/8 tsp black pepper
3 cup cooked white rice
½ cup sour cream
1 tsp kosher salt
pinch of black pepper
1 ripe avocado, pitted and skinned, and sliced
1 tomato, sliced
1 cup shredded cheddar cheese
Directions
Heat skillet over medium-high heat and add oil and cook ground beef for a couple of minutes. Add garlic and onion and sauté until onion is translucent and cooked through. Add cumin and chili powder and stir and cook about 1 minute. Add tomato juice, salt, and pepper and cook another a few minutes. Set aside.
Preheat the oven to 375 degrees Fahrenheit.
In a bowl, mix cooked white rice, sour cream, salt, and black pepper.
In a baking dish, line ¼ of rice mixture and put avocado on rice. Put tomatoes on top and ground beef mixture on top, and cheddar cheese.
Repeat for other 3.
Bake for about 25 minutes until cheese is golden brown. Remove from the oven and cool slightly. Serve warm.
]]>Times
10 minutes
Yield
Makes 4 sandwiches
Ingredients
3 skinless, boneless chicken thighs, cut into small bite-sized pieces
1 ripe avocado, skin and pit removed, and diced
3 radishes, thinly sliced and julienned
1 tsp lemon juice
4 tbsp mayonnaise
1 tsp Dijon mustard
pinch of kosher salt
pinch of black pepper
4 croissants split in half crosswise
4 lettuce leaves (any kind), washed and padded dry with paper towel
Directions
In a small bowl, put avocado and lemon juice and toss to coat. Set aside.
Place chicken pieces on a heat resistant plate, cover with plastic wrap, microwave for 2 to 3 minutes until cooked through. Let cool, drain excess fat and juices, and set aside.
In a medium size bowl, mix well mayonnaise, Dijon mustard, salt and pepper.
Add cooked chicken, avocado (lemon juice coated), radish, and mix well.
Place the chicken-avocado mixture and lettuce between pairs of slices of croissants, forming sandwiches. Serve cold or room temperature.
]]>Times
30 minutes
Yield
Makes 4 to 6 servings
Ingredients
12 oz duck with skin, cut into bite size*
1 clove garlic, minced
9 oz mixed mushrooms (such as oyster mushroom, Enoki mushroom, white mushroom), slice or cut into bite size
½ tsp kosher salt
¼ tsp black pepper
3 oz mixed greens (baby arugula, radicchio, lettuce, etc.)
½ oz white onion, thinly sliced
orange dressing
* you can substitute chicken thigh your preference.
Directions
Heat large frying pan over medium-high heat and cook duck until skin is crispy and golden brown. Add garlic and cook another minute (careful not to burn) and add mushrooms and cook until cooked through. Add salt and pepper, set aside.
Line a large platter with mixed greens and sliced onions.
Lay the duck and mixed mushrooms on top the salad mixture, and drizzle with the orange dressing. Serve immediately.
Times
3 minutes
Yield
Makes 4 to 6 servings
Ingredients
3 tbsp orange juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
pinch of kosher salt
pinch of black pepper
Directions
In a small bowl, add orange juice, white wine vinegar, and Dijon mustard, and whisk well until incorporated. Add Extra Virgin Olive oil and whisk until incorporated. Season with kosher salt and black pepper to taste.
Serve immediately or keep it in refrigerator up to 3 days.