"Recipes from the Chef's Kitchen"

Show 741


website: www.tastedc.com
email: wine@tastedc.com

Charlie Adler - President

Charlie's list of inexpensive wines (all under $14 retail per bottle)
1)   Zardetto Prosecco Spumante NV
2)   Rondel Pura Raza Cava NV
3)   Fauna Sauvignon Blanc 2007 (Marlborough, NZ)
4)   Dr. L. Lossen Brothers Riesling 2007 (Mosel, Germany)
5)   Coastline Chardonnay 2007 (Monterey, California)
6)   Condado de Oriza Tempranillo 2006 (Ribera de Duero, Spain)
7)   S. Andrea in Colle Chianti Classico 2006 (Tuscany, Italy)
8)   Jip Jip Rocks Shiraz 2007 (South Australia)
9)   Chateau Belingard Monbazillac 2005 (Bergerac, France)

 Fried Prosciutto and Cheese Wonton Skins
(serves 20 people)

1)   40 large Wonton Skins - cut into triangles
2)   4 Egg Whites
3)   One 4 oz. package of presliced Prosciutto
      (could be any precooked ham product, adjust salt accordingly)
4)   1/2 lb. of any hard meltable Cheese such as Cheddar, Gruyere, Raciette, etc
5)   1 cup Vegetable Oil
6)   Spice Blend #1 (see recipe below)
7)   Asian Yogurt Dipping Sauce (see recipe below)

1)   Cut wonton skins into triangular pieces
2)   Take approximately 1/2 teaspoon of prosciutto and 1/2 teaspoon of cheese and put into
        the center of the wonton skin.
3)   Use a pastry brush to spread egg white on edges, fold over creating a ravioli-like filling.
4)   Cover both sides of skin lightly with more egg white (it shouldn't drop off) and sprinkle
       with Spice Blend #1 and set aside.
5)   Heat oil in pan to medium for about 4 minutes.
6)   Carefully cook skins in oil approximately 30 seconds per side and dry in paper towels.
7)   Serve immediately in dipping sauce.

The Spice Blend #1
1)   2 tbs. Paprika
2)   2 tbs. Chili Powder
3)   2 tbs. Cumin
4)   1 tbs. of fine Salt (Kosher or Sea Salt works fine)
5)   1 tsp. Black Pepper
6)   1/2 tsp. Cayenne Pepper
7)   1/4 tsp. dried Ginger

1)   Mix all the ingredients together and set aside.

The Asian Yogurt Dipping Sauce
1)   Bottle of Trader Joe's Gyozo Marinade Sauce
2)   2 cups of Sour Cream or Whole Milk Yogurt
3)   Sweetener such as Honey to taste
4)   Roasted Garlic
      (approximately 35-40 minutes wrapped in tin foil rubbed in olive oil in a 350 degree oven)
5)   2 tbs. fresh minced Garlic

1)   Mix all the ingredients together and set aside.

Smoked Salmon Cucumber Rolls

1)   8 oz. Smoked Salmon of your choice - sliced thin
2)   2 Cucumbers - peeled and cut thin on the bias
3)   1/4 cup of small Capers
4)   One Red Onion - cut in half and sliced very thin
5)   Cream Cheese
6)   Dill or other Green Herbs - to taste

1)   Take the thin bite-size pieces of cucumber and lie flat.
2)   Spread a half teaspoon of cream cheese evenly on the cucumber pieces.
3)   Then put a few capers, a thin slice of onion and a small piece of smoked salmon on top.
4)   Roll over and stick a toothpick to hold.
5)   Sprinkle a little dill on top and serve.

Honey Honey Cake

1)   1 lb. Honey Cake or a ready made Ginger Cake
2)   1 cup of Sour Cream or Yogurt
3)   1/4 cup Honey
4)   Spice Blend #2 (see recipe below)

1)   Blend the sour cream and honey.
2)   Cut the cake into bite size pieces and spread the sour cream and honey on top.
3)   Sprinke with Spice Blend #2 and serve.

The Spice Blend #2
1)   2 tbs. of ground Cinnamon
2)   1 tsp. ground Nutmeg
3)   1 tsp. finely chopped Sugar-Crystallized Ginger
4)   1/2 tsp. Black Pepper
5)   1/2 tsp. Salt
6)   1/4 tsp. ground Allspice

1)   Mix all the ingredients together and set aside.

Both Pictures
In the Studio Kitchen with Charlie Adler (left)
and Lindsey Gustin (right)

Good Eating!!!