Recipes
Site last published: 01/11/10
Salmon Alexander
4 - 6oz. Norwegian Salmon Filets
1 Cup Ground Hazelnuts
1/4 Cup Olive Oil
1/4 Cup White Wine
1/2 T. Lemon Juice
1/2 C. Lingonberries
1 T. Whole Butter
1/2 tsp. Fresh Dill
Dust salmon in hazelnuts. In large sautee pan, add olive oil and bring to temp. Place salmon filets in pan and brown on both sides. Place in 350 degree oven for 5-20 mins.
Sauce: In small sauce pan, place lingonberries, dill, white wine and lemon juice. Bring to boil, reduce and finish with whole butter. Place over salon filets and accompany with fresh asparagus and saffron mashed potatoes. Serve and enjoy!
Bruce’s Chicken Tostitos Soup
Makes about 10 servings
1 C. chopped celery
1 C. chopped yellow onion
2 Tbsp. chopped garlic
3 Tbsp. taco seasonings
4 C. chicken base
2 C. heavy cream
1 C. roux
1 Tsp. white pepper
2 C chicken or turkey
Garnish:
Tostitos chips
Chopped green onion
Sour cream
Chopped tomato
Black olives
In a Large soup or sauce pan, pre heat.
Put the olive oil, garlic, onions, celery, and chicken together and sauté until tender. Add all seasonings, the chicken base and the heavy cream.
Bring to a boil for about 5 minutes. Let simmer for about 10 minutes.
Add roux and thicken. Let simmer another 10 minutes.
Serve with the garnish.
Alexander’s Roasted Red Pepper Soup
Makes about 10 Servings
3 lbs. Roasted Red Peppers
2 cups Heavy Cream
2 Tbsp. Chopped Garlic
4 Cups Chicken Stock
1 Cup (finely) chopped Yellow Onion
1 Cup Roux
½ Cup Olive Oil
1 Tsp. White Pepper
Salt and Pepper to taste
Start by pureeing the red peppers. Set aside. Place olive oil, garlic seasonings, and onion in large sauce pan. Sautee until tender. Add Puree and let simmer. Add chicken stock and heavy cream. Bring to a boil for about 15 minutes. Reduce heat to simmer and add roux until thickened. Let simmer for about 15 more minutes or until serving.
Accompany with Toasted French bread.
4 - 6oz. Norwegian Salmon Filets
1 Cup Ground Hazelnuts
1/4 Cup Olive Oil
1/4 Cup White Wine
1/2 T. Lemon Juice
1/2 C. Lingonberries
1 T. Whole Butter
1/2 tsp. Fresh Dill
Dust salmon in hazelnuts. In large sautee pan, add olive oil and bring to temp. Place salmon filets in pan and brown on both sides. Place in 350 degree oven for 5-20 mins.
Sauce: In small sauce pan, place lingonberries, dill, white wine and lemon juice. Bring to boil, reduce and finish with whole butter. Place over salon filets and accompany with fresh asparagus and saffron mashed potatoes. Serve and enjoy!
Bruce’s Chicken Tostitos Soup
Makes about 10 servings
1 C. chopped celery
1 C. chopped yellow onion
2 Tbsp. chopped garlic
3 Tbsp. taco seasonings
4 C. chicken base
2 C. heavy cream
1 C. roux
1 Tsp. white pepper
2 C chicken or turkey
Garnish:
Tostitos chips
Chopped green onion
Sour cream
Chopped tomato
Black olives
In a Large soup or sauce pan, pre heat.
Put the olive oil, garlic, onions, celery, and chicken together and sauté until tender. Add all seasonings, the chicken base and the heavy cream.
Bring to a boil for about 5 minutes. Let simmer for about 10 minutes.
Add roux and thicken. Let simmer another 10 minutes.
Serve with the garnish.
Alexander’s Roasted Red Pepper Soup
Makes about 10 Servings
3 lbs. Roasted Red Peppers
2 cups Heavy Cream
2 Tbsp. Chopped Garlic
4 Cups Chicken Stock
1 Cup (finely) chopped Yellow Onion
1 Cup Roux
½ Cup Olive Oil
1 Tsp. White Pepper
Salt and Pepper to taste
Start by pureeing the red peppers. Set aside. Place olive oil, garlic seasonings, and onion in large sauce pan. Sautee until tender. Add Puree and let simmer. Add chicken stock and heavy cream. Bring to a boil for about 15 minutes. Reduce heat to simmer and add roux until thickened. Let simmer for about 15 more minutes or until serving.
Accompany with Toasted French bread.