(fried/baked)
1 pound fillet of Salmon (more than ½” thick)
Montreal Steak Seasoning
Lemon Juice
Extra Virgin Olive oil
Mozzarella Cheese
1 clove of garlic (chopped)
garlic powder
seasoned salt.
Tomato basil prepared garlic
Preheat oven to 400 degrees
In a frying pan, heat one or two ounces of extra virgin live oil on high until it begins to smoke. Reduce to medium high and add chopped garlic and salmon fillet skin side down. Liberally sprinkle with lemon juice, Montreal Steak Seasoning, garlic powder and seasoned salt. Fry until skin blackens – about 3-4 minutes turn fillet and blacken opposite side for a like amount of time.
Place blackened fillet skin side down on a foil lined cookie sheet, add ½ teaspoon of prepared tomato/basil garlic to top of fillet and cover with thin slices of cheese.
Bake for about 4 minutes until fillet is cooked through. Serves two. Enjoy.
A resident of the Stockade for 14 years, I created this recipe long ago for a gentleman whose teenage children did NOT like fish! Knowing the boys liked everything else in this dish, I invited them over for dinner and a movie, with the promise that if they tried this and didn't like it, we'd get a pizza. They each had three helpings, and raved about it to their friends, which is how it became Jamie's ""Famous"" Fish Dish!
Cut fish into bite-size pieces.
Saute onions and garlic in 2 TBSP oil plus one TBSP soy sauce until onions are soft. Add thyme, chervil, bell pepper, lemon juice and a TBSP butter. When onion is translucent and flavors have blended, add fish, mushrooms and tomatoes (if using fresh tomato chop coarsely and add to pot along with it's juices). Stir to combine, and cover. Reduce heat to low and cook covered for 6 minutes. Remove cover add basil, pepper, wine and one more TBSP soy sauce if desired. Stir on medium high heat for a minute and taste. If desired add more soy sauce, lemon or pepper. Enjoy! "
1 to 1 1/2 pound pork rib steaks
1/2 Liter of either Cayuga White or Vedal Blanc wine (red wine or red wine vinegar can be used for a stronger flavor)
4 large cloves of Garlic (chopped)
1 Medium Vidalia onion (diced)
17 oz can of whole peeled tomatoes
1 tablespoon of dried tomatoes
1 tablespoon of coarsely granulated sea salt
1 tablespoon of coarsely ground black pepper
1 oz of stewed red pepper’s
1 tablespoon of lemon juice.
2 sprigs of fresh rosemary
1 teaspoon of seasoned salt
1 teaspoon of cilantro
½ teaspoon of celery salt
1 celery heart (diced)
fresh, whole parsley sprigs (for garnish)
In a 14 inch deep frying pan on high heat, pour half of the wine to heat, add garlic, dried tomatoes, salt, black peppers, red peppers, onions, lemon juice, celery salt, cilantro, one sprig of rosemary, bring to boil to combine flavors and boil for 5 minutes. Add pork, and can of tomatoes. Break tomatoes in half with a fork. Add Celery.
Heat on high for 20 minutes. Reduce to heat low and boil for 1-11/2 hours turning pork if not totally immerged, frequently. Add remaining wine to maintain fluid level as needed.
Dish is ready to serve when wine has been used and reduced by 2/3. Serve pork on plate with side of vegetables. Alternate presentation: serve vegetables over choice of pasta topped with ground parmesan cheese. Garnish with remaining rosemary and parsley.
Remaining vegetables and fluids can be used as a base for a great vegetable soup.
Flavors blend smoothly to leave a delightful easy-to-prepare meal. Serves four.
Loaf of crusty European-style bread
4 Whole Organic Eggs
1 C Whole Milk
1½ T Packed Brown Sugar
½ t Freshly Grated Orange Rind
½ t Pure Almond Extract
Dash of Sea Salt
Organic Butter for frying
Confectioners Sugar (for dusting)
Pure Maple Syrup
Optional:
Brown Sugar,
Orange rind,
almond extract
salt
When preparing this recipe at the café, we never properly measured the ingredients, this being said, the brown sugar, orange rind, almond extract, and salt may be added “to taste".
Combine the eggs, milk, brown sugar, orange rind, almond extract, and salt in a medium-size bowl and whisk with a dinner fork until evenly combined.
Slice the bread into 1” thick pieces (the size of your bread will dictate how many slices per person will be needed).
Heat a large skillet or electric griddle to medium. Place an ample amount of butter onto hot surface and evenly distribute. Meanwhile, using your fingers, dip the bread into the batter (making sure to wipe excess batter off) and place in pan. Cook until golden brown on both sides. Place on serving plates, dust with confectioner’s sugar, and serve with warm maple syrup. ","A weekend breakfast favorite at Café 1795, the origin of this “French toast” recipe dates back to ancient Rome-hence the name. Although we used our house-baked ciabatta, any quality, hand-sliced, European country bread will work well. For a more substantial meal serve along with fresh fruit salad or berries.
This recipe may be doubled or tripled as needed.
- 12 Jumbo Shrimp, peeled and (if desired) de-veined,
- Marinade
- ½ C Extra Virgin Olive Oil,
- 1 T Finely Minced Garlic
- Cloves,
- 1 t Minced Fresh Rosemary Leaves,
- 1 t Fresh Thyme Leaves,
- Freshly Grated Rind of 1 Lemon + juice,
- ¼ t Hot Pepper Flakes,
- Freshly Ground Black Peppercorns, to taste,
- Sea Salt, to taste
Combine the olive oil, garlic, herbs, lemon rind & juice, and peppers in a medium bowl and whisk together with a dinner fork. Add shrimp, tossing to coat, cover with plastic wrap and refrigerate at least two hours.
Heat grill on high, then reduce temperature to low. Remove shrimp from bowl, placing on a platter and lightly salt. Place on grill until just pink, turn, cooking again until just pink-being careful not to overcook! Remove from grill to clean platter or bowl, and chill until serving time.
- Quality Mayonnaise,
- Prepared Hot-Style Horseradish, to taste,
- Lemon Juice, to taste,
- Sea Salt, to taste,
- Freshly Ground Black Peppercorns, to taste
Combine all ingredients in a bowl adjusting ingredients for strength-I prepare mine HOT! Chill until serving time.
To Serve: Place chilled shrimp on a platter and garnish with lemon slices and fresh rosemary branches and a bowl of horseradish mayonnaise.
A twist on the traditional shrimp cocktail, I serve platters of these at parties. They’re also great right off the grill, served over a garden salad or steaming hot polenta. This marinade also complements chicken.