Chelan Is Cooking.com » Entree’s

Cucumber Salad

admin — Mon, 17 Aug 2009 00:04:19 +0000

Cucumber Salad

1/2 cup rice vinegar
2 tablespoons sugar
Kosher salt
1 seedless cucumber, thinly sliced
1/2 red onion, thinly sliced

To make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.

Crab Cakes

admin — Sun, 16 Aug 2009 23:56:10 +0000

Crab Cakes

Ingredients

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Aoli sauce:

1.5 cup mayo
6 minced garlic cloves
2 tsps. Lemon zest
¼ cup lemon juice
salt & Pepper

Fish and Chips

admin — Tue, 04 Aug 2009 02:55:16 +0000

Preheat oven to 225 degrees F,

4 large baking potatoes, cut into French fry strips

Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

In a Deep Fryer, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries.

Shepherds Pie

admin — Wed, 08 Jul 2009 01:32:08 +0000

Shepherd’s Pie

Serves 6 to 8

Filling
2	tablespoons unsalted butter
1	large onion , chopped fine
2	medium carrots , peeled and chopped fine
2	pounds 85 percent lean ground beef
	Table salt and ground black pepper
5	tablespoons all-purpose flour
1	tablespoon tomato paste
1/4	cup heavy cream
1 3/4	cups low-sodium chicken broth
3/4	cup beer (mild or non alcoholic)
2	tablespoons soy sauce
2	teaspoons minced fresh thyme leaves
1	cup frozen peas
Topping
2 1/2	pounds russet potatoes . peeled and cut into 2-inch pieces
	Table salt
2	tablespoons unsalted butter , melted
1/3	cup heavy cream , warmed
	Ground black pepper
1	large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top (see photo). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Cheesy Meatloaf

admin — Fri, 03 Jul 2009 19:43:31 +0000

Cheesy Meatloaf

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

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admin — Fri, 03 Jul 2009 17:26:14 +0000

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