"Recipes from the Chef's Kitchen"

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"Chef for Hire"
EMAIL: cheflinda4u@aol.com

Linda Ruiz - Chef/Owner

Sweet and Sour "Confetti" Coldslaw

(yield 5 cups)
1)   4 cups Cabbage - thinly sliced
2)   1 cup Carrots - shredded
3)   1 Red Pepper - julienne
4)   1 Yellow Pepper - julienne
5)   1 Green Pepper - julienne

For the Dressing:
1)   1 cup Cidr Vinegar
2)   ½ cup Sugar
3)   Salt and Pepper to taste
4)   2 tsp. Celery Seeds

1)   Wash, core and slice cabbage.
2)   Place cabbage in large bowl.
3)   Wash peel and grate carrots. Add to cabbage.
4)   Wash, core and julienne peppers.  Add to cabbage.
5)   In small bowl combine dressing ingredients.
6)   Mix well.
7)   Pour dressing over cabbage mixture.  Toss to combine all ingredients.
8)   Chill until service.
9)   Place coleslaw in service bowl.  Serve.

Champagne Poached Salmon

(serves 2 to 3)
1)   1 6-8 oz. Skinless Salmon Filets
2)   Salt and ground White Pepper to taste
3)   1 cup Champagne
4)   Tartar Sauce (see recipe below)

1)   Clean and check for bones on salmon filets.
2)   Cut, if necessary, into serving portions.
3)   Place fish, evenly separated, in a hotel half pan.
4)   Season filets with salt and pepper.
5)   Pour wine around filets
6)   Cover pan with foil.  Cook in a 350 deg. F oven for 10 minutes or until fish
       flakes easily with a fork.
7)   Transfer fish to a warm platter.
8)   Serve immediately.

This dish can be served cold as well as hot.  To serve cold chill in refrigerator
overnight and transfer to a service platter and surround with fresh dill.
Serve with Tartar Sauce.

The Tartar Sauce
(yield 1 cup)
1)   ¾ cup Mayonnaise
2)   ¼ cup Sweet Pickle Relish
3)   3 tbs. Lemon Juice
4)   1 tbs. Capers

1)   Mix all ingredients together.
2)   Serve cold.

Dessert Burritos

(serves 10)
1)   1 package Burrito Sized Flour Tortilla’s
2)   1 Jar/Can Pie filling of your choice
3)   ½ cup Canola oil
4)   ¼ cup  Powdered Sugar

1)   Microwave tortillas for 30 seconds.  This will make them pliable.
2)   Place a small amount of pie filling at one end of each tortilla.
3)   Fold like an envelope and roll to complete assembly.
4)   Wrap tightly in plastic wrap and refrigerate for 1 hour.
5)   Heat oil in sauté pan.
6)   Fry each burrito until golden.
7)   Let drain on paper towel while frying the rest.
8)   Cut each burrito in half on the diagonal.
9)   Place on individual plates and dust with powdered sugar.

Burritos can be served with ice cream, whipped cream or crème anglaise.

In the Studio Kitchen with Linda Ruiz
(right) and Lindsey Gustin (left)

Good Eating!!!