Red Snapper with Red Wine and Green Pepper Sauce
INGREDIENT: 4 fillets of red snapper, 1 cup red wine, 1/2 cup cream, green pepper corns, salt, 1 tablespoon cornstarch, butter.
DIRECTION: Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes.
Shrimps in Creamy Curry Sauce
INGREDIENT: 400 grams of small, fresh and cleaned shrimps, butter, one finely chopped onion, curry powder, salt and pepper to taste, 1/4 liter of fresh cream, rice and fruit for decoration.
DIRECTION: Clean shrimps and salt a bit. Melt butter in pan add the onions and when they look transparent (not brown) add the curry powder, add the shrimps and simmer on low heat for a minute or two. Then add the cream and bring to a boil and let it simmer again for about 2 minutes. Salt and pepper to taste also add more curry in case to like it spicier. Decorate dish with peach and banana slices and serve with white rice.
Crispy Baked Hazelnut Bananas
INGREDIENT: 4 Bananas, 1 cup of orange juice, 1/3 cup of grated coconut, 1/4 cup of brown sugar, 1/2 cup of hazelnut splitters (hazelnuts, coarsely chopped), a little butter to butter out the Pyrex. Optional: vanilla ice cream & chocolate topping.
DIRECTION: Mix the hazelnuts with the coconut and brown sugar, peel the bananas, and pass them trough the orange juice, then roll them in the hazelnut mixture until the banana is well coated. Then place the bananas in a buttered Pyrex bake ware and bake in a pre heated oven for about 14 minutes at 360F.
NOTES: Serve with vanilla ice cream topped with chocolate sauce and decorate with orange slices and whipped cream.
Tenderloin steaks in a creamy hot Jalapeño sauce
INGREDIENT: 4 tenderloin steaks 250gr each, 1 cup of fresh cream, green jalapeño peppers cut in fine slices (the long way) , 1 teapoon cornstarch, butter, paprika, salt and pepper to taste, chopped parsley.
DIRECTION: , Season the steaks with some salt, paprika, and pepper, heat up the butter in a pan and grill the steaks until they are done to your liking, take the steaks out of the pan and keep them warm. Place a little more butter in the pan with the jalapeño slices, add the cream and bring it to a boil, add cornstarch stir until sauce starts to thicken add some salt and pepper the sauce to taste and pour it over the steaks and add the chopped parsley on top. This dish can be served with French fries or noodles.
Note: Of course if you like it hot add more jalapeño peppers and if not so much less. We recommend a Merlot, Beaujolais or a Shiraz with this dish (but a good cold beer does as well).
SERVES: 4 – 6
INGREDIENTS: 2 cups flour, 4 eggs, 2 cups milk, 1/4 cup melted butter, 2 tbsp. sugar, 1/2 stick of butter, 1/2 cup sugar, 1/2 cup orange liqueur, 1 cup of mango puree, 1 tbsp. vanilla, 1 tsp. orange zest and some mango slices for garnish.
DIRECTION: Blend 2 cups flour, 4 eggs, 2 cups milk, 1/4 cup melted butter, 2 tbsp. sugar until well blended . Refrigerate for an hour. Pour 2 to 3 tablespoons of the mixture into a hot, greased medium skillet. Turn the pan just pour the mixture to get it spread well throughout the crepe pan and forms. Brown on one side and flip. Brown the other side, remove and reserve. Repeat until exhausting the mixture. Melt 1/2 stick of butter with the remaining sugar to form a caramel. Stir in liqueur, vanilla, orange zest and mango puree, if to dry add some orange juice. Stir well . Fold crepes in four, put in the syrup for a minute. Arrange on plates in threes and drizzle with syrup. Garnish with slices of fresh mango. If you want you can add a little more orange liqueur to the pan in and flambé crepes before serving.
Optional: serve with some vanilla ice cream.
Piccata Locanda Ticinese
INGREDIENT: 400 gr veal cut in slices (escalope), flour,2 beaten eggs, 50 gr parmesan, 20 gr olive oil, 20 gr butter, 100gr ham cut in slices or diced, 5 dl (1/2 liter) red wine, 1 dl brown meat sauce, 100 gr diced tomatoes, minced parsley.
DIRECTION: Flour meat slices, soak in eggs beaten with parmesan fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham. Add some parsley on top.
NOTES: Serve with pasta. Recommended wine : Merlot.
Caprese Pasta Salad
INGREDIENT: orecchiette pasta or farfalloni, cherry tomatoes, fresh mozarella cut in pieces, basil leafs, olive oil, pine nuts, lemon juice.
DIRECTION: Cook the pasta al dente, cut cherry tomatoes into quarters or halves. Mix olive oil in a food processor with a handful of pine nuts and a handful of basil leaves plus a little salt and pepper. Drain pasta and mix with the sauce and freshly squeezed lemon juice. Allow to cool, then add the tomatoes, fresh basil leaves and the mozarella cheese to mix and enjoy a cold summer meal. Serve with fresh country style bread. Easy to do recipe ideal food for hot summer days.
Breaded Aubergines (eggplants) with sauce Hollandaise
INGREDIENT: 2 medium sized aubergines (eggplants), salt and pepper, Milk, 2 eggs, bread crumbs. Plus good quality fresh oil to fry the breaded aubergines.
DIRECTION: Wash the aubergines and cut them in about 1/2 cm thick slices, mix eggs, salt, pepper, milk in a bowl. Dip aubergine slices in mixture, then in bread crumbs and fry in pan (quickly) until golden brown on both sides. Place on a plate with paper towel on it to dry of any dripping oil. Then serve immediately while they are still crispy. Serve the sauce separately on the side. This dish makes a great light appetizer or a side dish with a fish or vegetarian menu.
For the Easy to make blender Hollandaise sauce:
INGREDIENT: 1 stick butter, 1 tsp lemon juice, 1/2 tsp. salt, 1/4 tsp white pepper, 2 large egg yolks.
DIRECTION: 1) melt butter in sauce pan until almost boil. 2) put all the other ingredients in blender on high for 10 seconds. 3) turn blender to low, remove top and slowly pour in melted butter in a thin stream.
INGREDIENT: 300 gr beef cut in stripes, 100 gr diced onions, 200gr mushrooms sautéed in white wine, 50 gr sour gherkins cut in fine stripes, 1 dl meat sauce, 2 dl cream, salt, paprika, 0.5 dl sun flour oil, 10 gr butter.
DIRECTION: On high heat brown meat shortly in oil, season meat, stir and take meat out of pan & place aside on plate, lower heat add butter in pan saute onions & gherkins add sauce and mushrooms and reduce, add cream simmer 1 min. add meat. serve.
NOTES: Never add paprika in hot sauce, it wont dissolve, add to meat before adding sauce.
INGREDIENT: 1- 30cm pastry shell, 1/4 liter cream, 2-3 eggs, bacon, 1 onion, gruyere cheese (or mozzarella ) salt, pepper.
DIRECTION: Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorously eggs, cream, salt and pepper, pour in shell. Bake at 375° F for aprox. 35 min or until brown.