Four Seasons. One Lifestyle.
Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Description:
Chef Keith Snow demonstrates how-to make this sesame ginger vinaigrette. Perfect on salads, grilled tuna or even as a marinade for seafood and chicken….
Created by: Chef Keith Snow
Active Time: 25 minutes
Total Time: 1 hour
Servings: 4
Recommended Beverage: Barolo
Description:
Learn to create an Italian delight – a calzone made from scratch, with tomato sauce, sausage, peppers and onions.
Ingredients:
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1 recipe pizza dough
1 lbs Italian sausage
2 cups onion sliced
2 cups green pepper sliced
1 tbs oregano, dried
1 lbs Mozzarella sliced 1 inch thick
Directions:
1. In a large saute pan over medium heat, cook the sausage using about 1
tablespoon of the olive oil. cook until fat is rendered and the meat has
turned to a brown color about ten minutes. drain the meat and set aside
for later use.
2. In the same pan, place the olive oil, peppers, onions and oregano and cook
until soft about seven to ten minutes. Add the sausage back to the pan and
continue to cook another two minutes, set aside to cool.
3. On a floured work surface place the dough and with your finger tips flatten
by stretching and pressing to about 1/8 inch.
4. In the center of the dough place about two cups of the sausage and peppers
mixture topping with the sliced fresh mozzarella.
5. Fold the dough to form a semi-circle fold the edges together and crimp
make small slices on the top to allow for steam to release.
6. Brush with an egg wash and bake for twenty minutes in a 375 degree oven.[/private]
This dish is perfect for summer, it has grilled flank steak, a zucchini corn and pepper relish plus sour cream. Yum!…
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Noir
Description:
Grilled tuna is delicious when its marinated in sesame and soy and serving the tuna over a bed of arugula and vegetables is a very healthy and quick weeknight dinner.
Ingredients:
2 1/2 lbs fresh tuna
3 tbs seasame oil
1/3 cup seasame seeds
2 tbs soy sauce
6 cups arugula washed
1 pint cherry toatoes cut in half
1 medium red onion julienned
1 medium cucumber sliced
1 recipe peanut-soy vinaigrette
Directions:
1. In a pie pan, combine soy sauce and sesame oil. Add tuna steaks and marinate for 30 minutes turning once halfway.
2. Place sesame seeds on a plate. Coat tuna with sesame seeds on both sides and place on a medium hot grill.
3. Grill for 2 minutes on each side, remove and let rest.
4. In a large bowl combine arugula, tomatoes, red onion and cucumber.
5. Pour peanut soy vinaigrette over salad to coat.
6. Divide salad over 6 plates, top with grilled tuna and serve.[/private]
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Created by: Chef Keith Snow
Active Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Riesling
Description:
Making ravioli at home can be fun for the whole family. Using Fresh organic spinach in the pasta and the filling wallops a powerful nutrient punch. Great with just a little brown butter and Parmesan cheese.
Ingredients:
1 recipe spinach pasta
1 lb ricotta cheese
1 1/2 lbs spinach steamed, cooled and chopped
1/2 cup Parmesan cheese grated fine
1/2 tsp nutmeg fresh grated
1 medium shallot chopped
1 pinch crushed red pepper
1 large egg beaten
salt and pepper to taste
Directions:
1. In a large bowl combine the ricotta, spinach, Parmesan, nutmeg, shallot, pepper flakes, salt, pepper and 2 of the eggs, mix this well and season to taste.
2. Roll out your pasta sheets using a pasta machine or a rolling pin if you have no machine.
3. To assemble: Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg wash. Top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out. Crimp the edges using a fork.
4. Now the ravioli are ready to cook. Place a few of the ravioli in a large pot of boiling salted water. Cook for about three minutes and remove. Place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
5. The ravioli can now be reheated quickly in some water or baked with a sauce and topped with cheese.
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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot
Description:
This recipe with it’s spinach and cheese filling is sure to be a crowd favorite. Serve it with risotto or just a salad, either way try this one today.
Ingredients:
2 1/2 lbs chicken breast pounded 1/4 inch
1 lb fresh spinach chopped
1 medium white onion chopped
3 cloves garlic chopped
1 medium fennel bulb chopped
1 medium red pepper chopped
4 tbs butter
1/2 cup provolone shredded
Directions:
1. Heat the butter in a large pan over medium heat, add the onion, fennel, garlic and red pepper and allow them to cook for 10 minutes.
2. Add the spinach and continue to cook for 5 more minutes. Add the breadcrumbs, cheese and season to taste.
3. Lightly oil a sheet pan and lay the chicken flat on a work surface. . Place a mound of stuffing in the center of the chicken and fold it around. Place the stuffed chicken with the seam side down on the sheet pan and continue until all of the chicken is done.
4. Place the chicken in a 400-degree oven for 20 minutes or until an internal temperature of 160-degrees is reached. NOTE; Avoid over-stuffing the chicken, as this will inhibit the even cooking of the entire dish.
5. Remove from the oven allow to rest and serve.[/private]
Salmon has received some good press, as a fish that contains many of the nutrients our bodies need. So since it’s good for you and so delicious make it part of your cooking arsenal. …
Mahi Mahi has a delicate flavor so we spice it up then grill to up the yum factor. And top it with a creamy leek sauce. This leek cream is so easy yet very sophisticated…your guests will think your a genius….
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Recommended Beverage: milk
Description:
A great way to use up the tomatoes from the garden with a southwestern twist.
Ingredients:
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2 pieces good sliced bread slightly toasted
1/2 medium avocado pitted and sliced
1/2 cup organic lettuce mix
3 1/4 inch slices ripe tomato
2 tbs organic butter
1 tbs cilantro chopped
salt and pepper to taste
Directions:
1. Prepare tomato and avocado as per video.
2. Mix cilantro with butter, spread on bread.
3. Top with lettuce.
4. Add tomato and avocado, season with salt and pepper.
Chef’s Note: I can’t stress that this tomato and avocado sandwich needs fresh high quality tomatoes and good ripe avocado.[/private]
Fresh vegetables are the foundation to this simple Vegan vegetable wrap yet the tangy and protein rich Meyer lemon hummus give the dish some heft….
