Archive for the ‘Restaurant’ Category

Jazzmine’s Blues Salad

Source: Chef Curt Carter – Jazzmine’s – Minneapolis, Minnesota

2 tablespoons dried currants
4 cups mixed greens, or any other type of Lettuce
1/3 cup Dried Cherry Vinaigrette (recipe follows)
1/4 cup blue cheese, crumbled
1/4 cup pecan halves, toasted
3 Roma tomatoes, quartered lengthwise

Cover currants in hot water and let soak for 30 minutes, then drain. Toss greens with dressing, then transfer to serving bowl. Garnish salad with blue cheese, tomatoes, currants and pecans, then serve.

Dried Cherry Vinaigrette
1/3 cup dried cherries
1/3 cup rice vinegar (or any other mild flavored vinegar)
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 tablespoon shallots, minced
1 cup olive oil (or any other salad oil)

Cover cherries with hot water and let soak for 30 minutes, then drain. In a blender, combine with remaining ingredients EXCEPT oil. Blend ingredients together until smooth. With blender running, add olive oil in a thin stream.

Yields 4 servings.

Jasper’s Chicken Florentine

Posted by bettyboop50 at recipegoldmine.com April 29, 2001

Source: Restaurant Recipes

1 1/2 pounds pasta, combination of spirals, bow-tie and penne
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into bite-size pieces
3 cups Alfredo Sauce (recipe follows)
2 (9 ounce) boxes frozen spinach, thawed and well-drained
1 pound shredded mozzarella cheese
8 ounces shredded Parmesan cheese
Chopped parsley, for garnish

Boil pasta until al dente (cooking time will probably be less than package directions, so test for doneness). Drain. Heat olive oil in a large pan over medium-high heat; add chicken and saut? 2 to 3 minutes until nearly done. Add Alfredo Sauce, spinach, mozzarella and Parmesan cheeses. Cook, stirring, until cheese is melted and sauce is heated through. Toss with pasta and garnish with chopped parsley.

Yields 6 servings.

Alfredo Sauce
2 cups water
1/4 cup half-and-half
1/2 cup heavy cream
1 teaspoon garlic powder
5 tablespoons flour
2 1/2 tablespoons vegetable oil
Salt and pepper, to taste

In a pot over medium heat, place water, half-and-half, cream and garlic and bring almost to a boil. In a separate bowl, combine flour and oil to make a paste. Add 1/4 cup of hot cream mixture to the paste, and stir until smooth. Add paste to cream sauce in pot, whisking, until sauce thickens. If necessary to smooth out sauce, pur?e in a blender or food processor. Season to taste with salt and pepper.

Makes 3 cups.

Junior’s Creamy Coleslaw

Posted by liz at recipegoldmine.com May 15, 2001

Source: Welcome to Junior’s! by Marvin and Walter Rosen with Beth Allen ? 1997 Fort Worth Star-Telegram

Yields 12 cups

Dressing
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt

Cabbage Mix
5 large carrots (1 1/2 pounds), peeled and shredded
1 head green cabbage (about 2 pound), shredded (about 12 cups)

Make dressing first so it’s ready to toss on vegetables as soon as they are shredded.

In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.

In a large bowl, toss the carrots and cabbage. Immediately pour dressing over cabbage mix and toss until all vegetables are well-coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (The flavors blend even better if slaw marinates in refrigerator for about 1 hour.)

Toss again before serving to redistribute any dressing that has settled in the bottom of the bowl.

Servings: 16

Nutritional analysis per serving for 16: 176 calories, 17 grams fat, 6 grams carbohydrates, 1 gram protein, 8 milligrams cholesterol, 245 milligrams sodium, 87 percent of calories from fat

Juban’s Praline-Creole Mustard Glaze

Posted by LladyRusty at recipegoldmine.com May 4, 2001

Source: Recipe by Terry McDonner, Executive Chef at Juban’s Restaurant

1/4 cup praline liqueur, reduced by half
2 tablespoons dark brown sugar
2 tablespoons Creole mustard

Stir together praline liqueur, brown sugar and mustard.

Servings: 4

Joe’s Garage Fettuccini

Source: kare11.com – Chef Joe Kaplan – Joe’s Garage

8 ounces fresh fettuccini
2 tablespoons olive oil
1 tablespoon garlic, minced
1 cup shallots, minced
6 cherry tomatoes, cut in half
1 cup veggie stock
1/2 cup gorgonzola, crumbled
12 Gulf shrimp
1 cup fresh spinach (stems picked)
1/2 cup toasted walnuts (skins rubbed off)

Saut? the garlic, shallots and mushrooms in olive oil over high heat until the mushrooms are soft. Add tomato, veggie stock, gorgonzola and shrimp, cover and cook until shrimp is done. Toss with fettuccini, spinach and top with walnuts.