Fennel Arancini w/ Piquillo Pepper Coulis

Recipe from: "Chef Gone Wild" Juicy Gossips.Recipes.Reviews.Experiments by Zen Chef

Ingredients:

For the Coulis:
2 tablespoons extra-virgin olive oil
1 tablespoon chopped onion
1 clove garlic, chopped
6 piquillo peppers, seeds removed
2 tablespoons unsalted chicken stock or low-sodium chicken broth
1/2 teaspoon freshly squeezed lemon juice

Method:
Warm the oil in a medium skillet over medium-high heat. Add the onion and garlic and cook until tender, but not colored. Add the piquillo peppers and chicken stock and cook for an additional 2 minutes. Transfer the mixture to a blender, add the lemon juice and purée until smooth. Set aside.

For the Risotto Balls:
1 fennel bulb: leaves separated and bulb cut into 1/8-inch dice
1 bunch flat-leaf parsley, leaves only
7 cups unsalted vegetable stock or low-sodium vegetable broth
8 tablespoons (1 stick) unsalted butter
1 small onion, trimmed, and cut into 1/8-inch dice
2 cups Arborio rice
Salt and freshly ground pepper
1/2 cup finely grated fresh Parmesan cheese
1/4 pound fontina cheese, cut into small pieces
1 tablespoon fennel seeds, toasted
1 tablespoon pastis or anise liquor
1 tablespoon mascarpone cheese

Piquillo pepper coulis (from above)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
Peanut oil for deep frying

Method:
1. Bring a medium pot of salted water to a boil. Add the fennel and blanch for 5 minutes. Add the parsley and cook 1 minute longer. Drain and hold under cold running water to cool. Squeeze the leaves to remove the excess moisture. In a blender, purée together the fennel and parsley leaves until bright green. Set aside.

2. Bring the stock to a boil in a large saucepan. Reduce the heat to medium-low and keep the stock at a slow, steady simmer.

3. Melt the butter in a Dutch oven or large pot over medium heat. Add the onion and fennel and cook, stirring, just until the onion is translucent but not colored, about 5 minutes. Add the rice, season with salt and pepper and cook, still stirring, for about 5 minutes longer. Add 1 cup of the hot stock. Cook, stirring often, until the rice absorbs most of the liquid. Add another cup of the hot stock and cook and stir as before. Continue cooking, stirring regularly and adding the stock 1 cup at a time, until 6 cups of stock have been added. At this point, taste the rice. Usually, the rice will need another 1/2 to 1 cup stock and a few more minutes to cook.

4. Stir in the fennel-parsley purée, the cheeses, fennel seeds, and pastis. Taste and season with salt and pepper. Refrigerate until cold.

5. With your hands, a spoon, or a small ice cream scoop, form balls 3/4- to 1-inch in diameter. Using your thumb, make a deep indentation in the center of each ball. Fill with 1/4 teaspoon piquillo pepper coulis, pinch the edges together to enclose the filling, and quickly roll between your palms to re-shape. Dip and coat each ball into the all-purpose flour, then into the eggs, and finally into the bread crumbs, making sure to coat them evenly and gently tapping off any excess. Place the balls on a parchment paper-lined baking sheet and freeze for at least 2 hours.

6. Pour 3 to 4 inches of peanut oil into a deep pot and heat the oil until it reaches 325 degrees F on a deep-fat thermometer. Fry the balls in batches until golden brown, 2 to 3 minutes for each batch. Using a slotted spoon, carefully lift the balls out of the oil and onto a paper towel-lined plate. Pat off any excess oil and season with salt. Serve immediately.

nb. serves 50 amuse-bouche

NO... not that fennel!

Saffron scented oysters

Ingredients:

1/8 cup butter, unsalted
1/2 medium onion, coarsely chopped
1 carrots
1 1/2 stalks celery
1 small leeks
3 parsley sprigs
1 garlic cloves, crushed and peeled
1 bay leaves
1/4 tsp juniper, berries
1/2 large tomato, cut into wedges
1 1/2 pounds fish bones and trimmings
1/2 cup dry white wine
3 cups cold water (approximately)
1/8 tsp salt (or to taste)
2 clams
4 oysters, shucked
1/2 ounce mung bean threads (cellophane noodles)
4 radicchio leaves
1/8 tsp saffron threads

Method:
Soak the mung bean threads in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside.

Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes.

Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste.

Heat 2 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 2 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom. Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 1 oysters in each bowl. Ladle warm broth into bowls and add 1 tablespoons mung bean threads. Add radicchio leaves and saffron and serve.

Saffron will yellow tint your plate, and give a boiling red to your passion

Frosty melon salad

Ingredients:

1/2 cup watermelon cubes
1/6 teaspoon salt
1/2 cup boiling water
flavored gelatin
1 tablespoon lime juice
1/2 cup crushed pineapple
1/4 cup mayonnaise
1 (3 oz.) package fruit
1/4 cup cold water

Method:

Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer.
Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick.
Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes).

Aplle & Chees

Ingredient:

1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese

Method:
Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8-inch baking dish. Sprinkle with flour mixture.
Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer.

Be or not to be (the apple?!)

Grapes and breast

Ingredients:

1cup coarsely chopped seedless grapes
1cup frozen corn kernels or canned corn kernels
1/4cup chopped onions
1garlic clove, minced
2tablespoons chopped cilantro
1/3cup bottled low-fat Italian salad dressing
1cup shredded lowfat mozzarella cheese
1loaf focaccia bread, sliced in half horizontally
1lb cooked chicken breasts

Method:
Combine grapes, corn, onion, garlic, cilantro and dressing;refrigerate.
Sprinkle 1/2 cup cheese on bottom half of focaccia bread, arrange chicken on cheese, top with 1 cup grape relish and sprinkle remaining cheese over relish.
Wrap in heavy-duty foil and grill over medium heat 5 minutes, turn and grill 5 minutes longer.
Carefully unwrap sandwich, cut into 4 wedge-shaped portions and serve hot with remaining relish.

Hummm... well, got the grapes, got the breast. Oooooooooops. You meant chicken breast!

Spicy Ahi Tuna Roll

Ingredients:

1/4 pound sushi-quality ahi tuna
1 t mayonnaise
1/2 t Srircha chili sauce such as Huy Foods brand
2 sheets nori (dried seaweed)
2 cup sushi rice
2 t toasted sesame seeds

Method:
Chop tuna and mix with mayonnaise and chili sauce.
Put a nori sheet on top of a bamboo mat. With moist hands, spread rice on top of the nori sheet. Sprinkle sesame seeds on top of sushi rice. Place tuna mixture lengthwise on the roll. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly then remove it from the sushi. Rub a small amount of water on seam of nori to seal.
Cut the rolled sushi into bite-sized pieces using a chef's knife wiped with a wet cloth between each cut.

Serve immediately

Sexy sushi... sexy girl!

Sunrise Roll

Ingredients:

2 sheets nori (dried seaweed)
2 C sushi rice
1 T sesame seeds, divided
1 avocado, peeled and cut into 1/4-inch thin slices
1/2 fresh mango, cut into 1/4-inch thin slices
1/4 pound fresh crab, cooked and shredded
1 t mayonnaise

Method:
Cover a bamboo mat with plastic wrap. Place a sheet of nori on top of the plastic and, with moist hands, spread sushi rice on top, pressing firmly. Sprinkle sesame seed over the rice and turn the nori over so it is on top. Place avocado and mango, alternating, on the seaweed down the length of the center. Mix crab with mayonnaise and place on top of the avocado and mango.

Roll the bamboo mat forward, pressing the ingredients inside to make a cylinder-shaped roll. Remove the sushi from the mat and cut into bite-sized pieces using a chef's knife wiped with a wet cloth after every slice. Serve immediately.

Sushi is really aphrodisiac especially served on sexy naked bodies!

Demeter's cake

Ingredients:

1 (1/2-pound) russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment

Method:
Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender.
Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.
Scoop the mixture by l/4-cup measures, form the scoops into l/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot, but not smoking, and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden.
Serve the cakes with the lemon.

Suggestion for serving: have a bath and eat the cake! :O)

Sexy Potatoes

Ingredients:

2 large baking potatoes
2 teaspoons reduced-fat margarine, melted
1/3 cup buttermilk
1 tablespoon fresh minced chives or 1 teaspoon dried chives
Salt and freshly ground pepper to taste
Paprika for garnish

Method:
Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch-thick shell.
Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika.
Bake at 350 degrees F. for 15 to 20 minutes, or until well heated through. Serve hot.

Oh gosh... thought I wasn't so drunk tonight!

Sea loving Earth

Ingredients:

1/4 pounds fresh spinach, rinsed well and left wet
1/8 cup butter
1/4 large onion, finely chopped
small pinch of freshly grated nutmeg
salt and freshly ground pepper to taste
1/4 cup heavy cream
1/4 cup fine dried bread crumbs
1/8 shucked fresh oysters
1 tablespoons finely chopped fresh dill or 1 teaspoons dried

Method:
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
Preheat oven to 400 degrees F. In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream.
Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.


Oysters for sensuality, spinach for durability!

Clams with bacon

Ingredients:

12 fresh New Jersey littleneck clams
salt
cornmeal or all-purpose flour

For the topping:
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely chopped
1 tablespoon fine bread crumbs
1 tablespoon chopped roasted red sweet pepper
1 teaspoon chopped fresh parsley
2 tablespoons finely chopped pancetta or bacon
dry white wine
1 lemon, cut into wedges

Method:
Scrub the clams to remove exterior dirt.

Preheat a broiler. In a mixing bowl, combine all the ingredients for the topping and mix well.

Working over a bowl to catch any clam juice, open clams, cutting the flesh from the shell cavity to make it easier to lift out when eating. Leave the whole clam meat in one of its shells and discard the other shell.

Spoon equal amount of topping on each clam. Drizzle clam juice from the bowl over the topping and sprinkle lightly with wine to keep the clams moist and prevent them from burning. Place in a flameproof baking dish 9 inches from the broiler. Broil for about 6 minutes, watching carefully to be sure the topping does not burn. If it browns too quickly, move farther from the flame and add a little more clam juice or wine before returning them to the oven. Serve hot with lemon wedges.

That's not the same clam of the recipe, but... who cares?

Crab Fondue

Ingredients:

1 Tbsp unsalted butter
2 Tbsp shallot, minced
3 Tbsp dry white wine
1 cup half-and-half or cream
8 ounces cream cheese, cut into pieces, at room temperature
4 ounces white cheddar cheese, shredded
1/2 pound crab meat
Juice of one lemon
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
2 cups broccoli florets, blanched and cooled
Breadsticks

Method:
In a pot over medium heat, sweat shallots briefly in butter. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth.
Stir in remaining ingredients and serve while hot and bubbly with broccoli and breadsticks.

The crab is that thing she holds in her finger...

Graham’s butternut

This recipe has been suggested us by Graham... he said it really works!

Ingredients:

3.5 oz butternut

1.5 oz bacon

a bunch of rocket leaves

Olive oil

salt and pepper

vinaigrette for dressing

Method:

Remove the skin from the butternut (peel it really well in order to remove all the green strings).

Cut it into 4 segments and take away the seeds. Cover all over with a little olive oil (about 1 or 2 tablespoon each segment).

Put onto a baking tray and cook in the oven (+/- 350F) for about 40mins until tender and browny. Season with salt and black pepper.

Maybe you could serve the butternut in the big pieces or maybe you could cut it into smaller pieces.

Then fry thin slices of good bacon until just crispy. (maybe you could fry with the pieces of butternut)

Serve over a salad of fine, delicate wild rocket leaves dressed with a little vinaigrette

Dress all with apple gelee

You can combine all these things together in a very sexy way, don’t you think? Sweet - saltly - bitter - peppery... an explosion of taste!

Butternut seems to be really Aprhodisiaka on this girl...

Poseidon's Heart

Ingredients:

2 medium firm but ripe red tomatoes Coarse salt

1/2 tablespoons drained capers

2 tablespoon pine nuts, toasted

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon chopped fresh oregano leaves

1/2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

1 teaspoon fresh lemon juice

1/3 (5-ounce or 1 smaller) can Italian tuna packed in oil, drained

Salt and freshly ground pepper

Method:
Cut a 3/4-inch slice off the stem end of each tomato; reserve the tops. With a spoon, carefully scoop out the pulp and discard. Sprinkle the inside of the tomatoes with salt and place the tomatoes upside down on paper towels to drain for 1 hour.

In a medium bowl, mix together the capers, pine nuts, parsley, oregano, olive oil, and lemon juice. Add the flaked tuna and mix together gently. Season to taste with salt and pepper. Sprinkle the inside of the tomatoes with pepper.

Distribute the tuna evenly among them, cover with the reserved tops, and serve.

NOTE: These can be made several hours in advance and refrigerated; bring to room temperature before serving.

This will make you're haert beat faster!

Caviar Spread

Ingredients:

2 ounces Black Romanov caviar
3 scallions, chopped fine
2 bunches parsley, chopped fine
1/2 lemon
1 pint small curd cottage cheese
1/2 cup light sour cream
3 hard-boiled eggs
Crackers

Method:
Chop hard-boiled egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together.
In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cotttage cheese mixture. In center, place egg yolk, surround with circle of caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top.
Serve with crackers.

Caviar is realy expansive... but really Aphrodisiaka!

NOTE: this recipe if 8 serving, but is hard to find small caviar can

Crabcakes

Ingredient:

1 lb. lump crabmeat
4 Tbsp. sour cream
2 Tbsp. lemon juice
2 Tbsp. minced onion
2 Tbsp. minced green bell pepper
2 Tbsp. minced red bell pepper
2 beaten eggs
2 tsp. parsley
1 tsp. dry mustard
6 Tbsp. breadcrumbs
1 cup breadcrumbs for coatingvegetable oil for frying

Method:
Heat 1/2-inch deep vegetable oil in a large skillet to 375 degrees.
Place the ingredients for the crabcakes in a large bowl .
Use a spatula to fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart. The best tasting crabcakes always have nice big chunks of crab in them. Form individual crabcakes with your hands like a pattie.
Fill a plate with breadcrumbs. Coat each crabcake on both sides with the breadcrumbs. Saute the crabcakes in the hot oil for 3 minutes on each side until the cakes are golden brown.
Drain crabcakes on paper towels then serve hot with remoulade sauce.

Hei... don't forget to invite her, she loves crabs!

Grape Gelly Meatballs

Ingredients:

1 lb. ground beef
½ cup dry bread crumbs
1/3 cup minced onions
¼ cup milk
1 tbsp.parsley
1 tsp. salt
1/8 tsp. pepper
½ tsp. Worcesterchire sauce
1 ½ cups grape jell

Method:
Mix all the ingredient, and then form small meatballs, brown in ¼ cup shortening. Remove meatballs. Heat chili sauce and jelly untill blended together. Return meatballs to the pan and simmer uncovered for 30 minutes. Makes about 50 meatballs. Pat Schnute, Dryden

Those ingredients makes about 50 meatballs, a little too much for an intimate date... but perfect for a gang-bang! (watch out kids Don't Try This at Home -LOL- )

Venus Crispy Blossom

Ingredients:

4 large globe artichokes
1/2 cup toasted unsalted pistachios
2-3 cloves garlic, peeled
3 egg yolks
1/8 cup lemon juice
3 cups olive oil
Salt and pepper to taste
Oil for frying
Frisée salad
Small piece of parmigiano reggiano

Method:
Trim off the top of the artichoke leaves. Cut the artichokes into eighths. Remove and discard the fuzzy choke and set aside the artichoke pieces in water with lemon juice.

For the aioli, put the pistachios, garlic and egg yolk into a food processor. While the machine is running, add 1/2 of the oil slowly, then the lemon juice. Add the rest of the oil. Season to taste with salt and pepper.

Heat 3 inches of oil in a pan to 325° F. Remove artichokes from water, pat dry and place in the oil. Fry until artichokes are dark golden brown and leaves are crispy. Remove from oil and lay out on paper towels.

To serve place frisée on a plate. Place 2 Tablespoons of aioli in the center of the plate with eight artichoke pieces around. Shave parmigiano reggiano over the salad.

Aioli is plenty of garlic... watch out for your kisses!

I bet you are getting hungry watching that artichoke in the photo

Lobster Cappuccino

Ingredients:

4 pounds of lobster
2 Tablespoons olive oil
½ cup onion, finely chopped
½ cup carrot; peeled, finely chopped
2 Tablespoons tomato paste
½ cup celery, finely chopped
½ cup fennel, finely chopped
1 bay leaf
1 cup tomato, chopped
3 cloves garlic, finely chopped
1 cup cognac
1 cup dry white wine
2 cups milk or heavy cream
3 Tablespoons Xerez Spanish Sherry
2 Tablespoons Spanish Sherry vinegar
Salt and fresh ground pepper to taste

Foam:
1 cup whole milk
¼ cup lemongrass, chopped

Method:
To prepare the foam: Combine milk with lemongrass; bring to a boil and remove from heat. Allow milk to sit for one hour. Strain milk and place in an ice bath.
Pour milk into a frother. Test a few times before serving in order to attain desired consistency. For thicker foam, use whipping cream.

To prepare the soup: Plunge the lobsters into boiling water for 3-4 minutes. Take lobsters out of the boiling water and remove the tails. Cut the carcasses into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside.
In a large pot, heat oil on medium heat. Sauté the lobster shells, carrot, onion, tomato paste and celery. When lightly browned, add fennel, lemongrass, tomato, garlic, bay leaf, and cognac. Cook for 3-4 minutes and add white wine. Add enough cold water to cover at least 3 inches over vegetables. Cook for 45 minutes.

Carefully purée soup in batches in a blender on high. Strain puréed soup into another pot with a fine cheesecloth. Add the milk or cream and cook over medium low heat for 15 minutes. Season to taste with salt and pepper. Add dry sherry and sherry vinegar and gently stir.
To plate: Chop the tail meat and claws into bite-sized pieces. Place on the bottom of each soup bowl. Pour the hot soup over the lobster. Top with foam.

The recipes it's quite difficult but really amazing...

this is a 4 serving recipe, not excatly an intimate dinner, but there aren't smaller lobsters.

Oysters

The first recipe it’s simply a classic… we don’t know if oyster is aphrodisiac because of their content of glycogen (implied in muscular contraction) or because it’s really expansive!

Oysters: Oyster must be eaten fresh, so open them (you’d better use the appropriate tool), serve on a tray with minced ice end lemon.

Before eating them squeeze lemon on the oyster, if they are alive (and so fresh) they will contract.

p.s. someone suggest to serve with an oil gravy with pepper, salt, garlic and red hot chilli pepper. Whatever a real connoisseur probably won’t appreciate it so much.

Bon Apetit!