Free Recipes
Submitted by Grand Finale Contestants
Geoffrey Hill | David Ross | Lala Cheema

Submitted by Midwestern-A Regional Contestant, Geoffrey Hill

Appetizer

Creamy Yellow Pepper Soup Cibreo

Ingredients

  • 1 medium leek, finely sliced
  • 1 medium carrot, finely diced
  • 1 stalk celery, leaves included, finely chopped
  • 5 tbs. extra virgin olive oil
  • 3 cups chicken stock
  • 2 cups water
  • 4 yellow bell peppers, cored, seeded and roughly chopped
  • 1 lb. Yukon potatoes, peeled and thinly sliced
  • ¼ tsp. Tabasco
  • Sea salt and freshly ground white pepper
  • Parmesan, freshly grated

Method

Place leek, carrot, celery and olive oil in stockpot over medium heat. Cook until softened, but not browned, about 8-10 minutes. Add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!). Loosely cover and simmer for 45 minutes until peppers and potato slices are tender.

Using a food processor or food mill, blend until smooth. Return to pot over low heat, add Tabasco and season with salt and pepper.

Ladle into bowls and either grate or shave Parmesan over soup.

Main Course

Roast King Salmon with Pesto Glaze; Nutty Bundled Green Beans

Roast King Salmon with Pesto Glaze

Ingredients

  • 3 cloves garlic, green sprout removed
  • 1 tbs. butter
  • 1/3 cup pine nuts
  • 1/3 cup pecans
  • Sea salt and freshly ground pepper
  • 1 ½ cups packed fresh basil leaves, stems removed
  • 6 small spinach leaves
  • ½ cup best quality extra-virgin olive oil
  • 1/3 cup grated Parmesan
  • 1 lb. king or other good quality fresh salmon

Method

Preheat oven to 425° F. Place garlic, butter, pine nuts, pecans, 2 pinches sea salt and 1 grind pepper in food processor bowl fitted with metal blade. Pulse/ process until mixture is finely ground (be careful not to over-process as nuts may turn to butter!).

Add basil, spinach leaves, and ¼ cup of the olive oil. Process for 20 seconds. Gradually add remaining oil until it's a smooth paste that is thick, not runny. If needed, add more oil, 1 tablespoon at a time. Add cheese and process for 30 seconds. Set aside.

Slice salmon into 4 equal sized fillets and lightly salt and pepper each side. Grease a baking pan and place fillets in pan (do not crowd). Top each fillet with a smooth coating of pesto.

Bake for approximately 10 minutes, depending on thickness. Do not over-bake! Test a fillet by poking a thin knife into the thickest part of the fillet. If the knife comes out warm to the touch, the salmon is done.

Nutty Bundled Green Beans

Ingredients

  • 6 oz. French haricots vert or wax beans, stems trimmed, tips on
  • 2 slices best quality naturally-smoked bacon
  • 2 tbs. best quality walnut oil
  • Sea salt and freshly ground pepper

Method

Bring a pot of water to a rapid boil (use about 2 tablespoons of salt per 2 quarts water). Add beans. Cook until tender (no heavy crunch!), about 3-6 minutes depending on kind of beans using. Quickly drain and shock beans under cold water. Drain and dry.

Cut each slice of bacon in half (across short dimension). Place between 2 sheets of wax or plastic wrap and pound gently with a heavy pan to make a very thin piece. Cut this piece in half again. When finished, there will be 8 pieces. If the bacon you are using falls apart, try again with a piece that has less fat (it takes patience).

Divide beans into 8 bundles. Take a piece of bacon and place beans at end; roll up tightly so you have a little turban with bacon in a wrapped layer. The tighter you can roll, the better the presentation.

When your main course is ready, warm the walnut oil in a sauté pan over medium-low heat. Cook bundles slowly until bacon is slightly crisp. Be careful not to overcook and sauté beans!

Dessert

Caramelized Pineapple and Coconut Tart

Ingredients

Tart Shell

  • 1 best-quality vanilla bean, Madagascar if possible
  • 1 large egg yolk
  • 2 tbs. finely ground blanched almonds
  • ½ cup sifted confectioner's sugar
  • ¾ cup sifted all-purpose flour
  • Pinch salt
  • 7 tbs. unsalted, softened butter

Filling

  • 1 cup fresh pineapple, diced
  • 6 tbs. unsalted, softened butter
  • 1 cup superfine sugar
  • 2 ½ cups unsweetened, dried, shredded coconut
  • 2 large eggs

Method

For the Tart Shell, pre-heat oven to 350° F. Open vanilla pod and scrape vanilla beans from pod. Add beans to egg yolk and blend. Using metal blade in food processor, blend almonds and confectioner's sugar. Add flour and salt, process. Add butter and pulse for 10-15 seconds until mix resembles coarse crumbs. Add yolk mixture and pulse until dough begins to come together but does not ball up (it will be overprocessed if you've gone this far). Form dough into a flat disc about 5 inches in diameter and wrap in plastic. Refrigerate for at least 30 minutes.

Butter sides and bottom of a 9-inch tart pan. When dough has chilled, remove from refrigerator and roll out on a lightly floured surface, turning often. Dough should be about 1-2 inches larger than tart pan. Transfer dough to pan and gently press into place. Do not stretch the dough.

For the Filling, prepare pineapple by quickly sautéing in 1 tablespoon of the butter over medium-high heat for about 2 minutes (just enough time to remove some of the pineapple's high moisture content). Do not overcook or pineapple will become pulpy and limp. Allow to cool slightly. Layer over bottom of tart shell. Place in freezer for about 7 minutes.

In mixing bowl, beat remaining 5 tablespoons of butter and the sugar until blended, about 2 minutes. Beat in coconut. Beat in eggs one at a time, mixing thoroughly after each. Gently spread mixture over pineapple using a greased spatula. Mixture will be a bit thick so be careful not to disturb pineapple.

Bake for 45-55 minutes until top is a nice, deep golden color. Cool and serve. Tastes even better the next day when flavors have completely melded.


Submitted by Northwestern Regional Contestant, David Ross

Appetizer

Dungeness Crab Mosaic with Marjoram Mayonnaise and Pear Chips

Pear Chips

Ingredients

  • 1 Bosc pear, cut lengthwise into thin strips
  • 1 tbs. sugar

Method

Heat oven to 275° F. Place pear strips on a rack placed over a baking sheet. Sprinkle with sugar. Dry in oven until golden brown, about 1 hour, turning about every 15 minutes. Remove from rack and cool.

Mayonnaise

Ingredients

  • 2 eggs
  • Juice of ½ lemon, freshly squeezed
  • 1 tsp. salt
  • Black pepper to taste
  • 1 tsp. Dijon mustard
  • 1 ½ cups extra virgin olive oil
  • 2 tbs. fresh marjoram, chopped (or chervil)

Method

In a blender, add eggs, lemon juice, salt and pepper. Process very quickly to mix, only about 10 seconds. Add mustard. With blender running at medium speed, begin adding olive oil in a very slow, thin stream. Continue to add oil until oil and eggs begin to emulsify and thicken. Add oil to desired consistency. Stir in marjoram and refrigerate.

Dungeness Crab Mosaic

Ingredients

  • 1 whole dungeness crab, cooked and shelled, reserving 4 leg pieces
  • 1 recipe Marjoram Mayonnaise
  • 1 cucumber, peeled, seeded, and cut into ¼-inch dice
  • 1 ripe Bosc pear, peeled, cored and cut into ¼-inch dice
  • 3 roma tomatoes, seeded and cut into ¼-inch dice
  • Marjoram sprigs, for garnish

Method

In a small bowl, add crab and toss with a spoonful of the mayonnaise. Repeat this process using separate bowls for the cucumber and pear.

Use a 2-inch wide x 3-inch deep ring mold or plastic tube. Place mold on center of plate. Add a layer of crab, then cucumber, then pear, then tomato. Pack down lightly and refrigerate, leaving salad in mold.

Remove mold just before serving. Add a small dollop of mayonnaise on side of plate. Garnish mayonnaise with a sprig of marjoram, and add two pear chips.

Main Course

Cedar-Planked Halibut with Mashed Potatoes, Garlic Broth and Frizzled Onions

Mashed Potatoes

Ingredients

  • 2 russet potatoes, peeled and cut in half
  • 3 tbs. butter
  • 1 tbs. chopped fresh thyme
  • Salt and freshly ground black pepper
  • ¼ cup heavy cream

Method

Place potatoes in a heavy saucepan and add enough water to cover. Heat water to a gentle boil. Cook potatoes until tender, about 30 minutes. Drain potatoes. Using a potato ricer, push potatoes through into a large bowl. Add butter, ½ of the thyme, and salt and pepper to taste. Mix potatoes using a spatula. Heat the cream in a microwave and add to the potatoes, mixing to a creamy texture. Set aside. Potatoes may be kept warm in a double boiler over warm water.

Garlic Broth

Ingredients

  • 2 heads garlic
  • Olive oil
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 2 large sprigs fresh thyme
  • 2 bay leaves, torn in half

Method

Heat oven to 400° F. Cut tops off garlic, drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and place in oven. Roast until garlic is golden and caramelized, about 45 minutes. Remove from oven and let cool.

Heat chicken stock in a saucepan over medium heat. Add thyme sprigs, bay leaves, and salt and pepper to taste. Squeeze garlic cloves into saucepan. Keep broth warm over medium-low heat, about 45 minutes. Strain broth through a fine sieve lined with cheesecloth and return to pan. Keep warm over low heat. Heat to boiling just before serving.

Frizzled Onions

Ingredients

  • 4 cups canola or vegetable oil for frying
  • 1 large yellow onion
  • 2 cups milk
  • 1 cup batter frying mix
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 tsp. paprika

Method

Heat oil in a heavy stockpot to 375º F. Using a mandoline or vegetable slicer, thinly slice onion into rings. Place onion rings in a large bowl and cover with milk. In another bowl, mix together flour, salt, black pepper, cayenne, and ½ teaspoon of the paprika.

Drain onions from milk. Dredge in flour mixture and shake off excess. Deep-fry until golden and crisp, about 2 minutes. Drain on paper towels. Sprinkle with remaining ½ teaspoon of the paprika.

Cedar Planked Halibut

Ingredients

  • 1 untreated cedar plank, approximately 8 x 12 inches
  • 4 (6-oz.) halibut fillets, trimmed of skin
  • 1 tbs. Old Bay seasoning
  • 2 tsp. dry mustard
  • Salt and freshly ground black pepper

Method

Place cedar plank in sink and cover with water to soak, about 30 minutes. Pre-heat oven to 425º F. Drain cedar plank and place in oven. The plank will begin to crack and smoke; this is normal.

Season halibut fillets with Old Bay, mustard, salt and pepper. Place halibut directly onto cedar plank and roast until done, about 15 minutes. Remove plank from oven and remove halibut from plank.

To serve, place Mashed Potatoes in a bowl or deep plate. Top with Halibut fillet, to one side. Add hot Garlic Broth. Top halibut with Frizzled Onions. Sprinkle with thyme.

Dessert

Toasted Hazelnut Ice Cream with Huckleberry Compote

Toasted Hazelnut Ice Cream

Ingredients

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 1 vanilla bean, cut in half with seeds scraped out
  • 4 egg yolks
  • ¾ cup sugar
  • 1 tbs. Frangelico liqueur
  • 1 cup hazelnuts

Method

Pour milk and cream into top half of a double boiler placed over water. Add vanilla seeds and pieces of vanilla bean to milk. Bring to a gentle simmer over medium heat, stirring, until mixture begins to thicken, about 20 minutes.

In a bowl, whisk together egg yolks and sugar until thick and smooth. Slowly whisk 1 cup of hot cream mixture into egg & sugar mixture, stirring constantly. Pour this mixture back into the double boiler, stirring constantly. Cook over medium heat until mixture thickens and coats the back of a spoon, about 15 minutes. Add Frangelico and stir. Cool mixture completely, then transfer to a covered bowl and refrigerate overnight.

Pre-heat oven to 400º F. Spread hazelnuts on a cookie sheet. Toast in oven until golden, about 8 minutes. Remove nuts and place on a towel; cover with a second towel and rub to remove outer skins. Roughly chop hazelnuts.

Pour mixture into an ice cream maker and process, about 30 minutes for "soft-serve" style ice cream. Add ½ cup of the toasted hazelnuts and stir.

Huckleberry Compote

Ingredients

  • ¼ cup water
  • ½ cup sugar
  • 1 tbs. fresh-squeezed lemon juice
  • 1/8 tsp. cinnamon
  • 1/8 tsp. mace or nutmeg
  • 1 ½ cups huckleberries or blueberries
  • Mint leaves, for garnish

Method

Bring water, sugar, lemon juice, huckleberries, cinnamon, and mace or nutmeg to a boil in a saucepan. Reduce heat to medium-low and cook until compote is reduced and thick, about 30 minutes. Keep warm until serving.

To serve: place a scoop of the Hazelnut Ice Cream in a large martini glass. Sprinkle with remaining toasted hazelnuts. Pour warm Compote over ice cream and add mint leaves for garnish.


Submitted by Southeastern Regional Contestant, Lala Cheema

Appetizer

Shami Kabobs with Mango Chutney

Kabobs

Ingredients

  • 2 lb. lean ground turkey or beef
  • 1 ½ tsp. salt
  • ½ cup yellow chick peas, soaked overnight, or split yellow lentils, soaked for 1 hour
  • ½ cup water
  • 2 egg yolks
  • 1 medium onion, chopped
  • ½ cup finely chopped fresh cilantro leaves
  • 2 tsp. garam masala
  • 1 tsp. powdered red pepper
  • 1 tsp. coriander powder
  • 1/3 tsp. cumin
  • 2 egg whites
  • 1 cup canola oil

Method

Mix meat, salt, chick peas or lentils, and water in a medium-size pan. Cook at medium heat until the mixture starts boiling. Cover the pan and let simmer at low heat until chick peas or lentils become soft. Stir frequently during cooking. Turn off heat and let the mixture cool. When cool, grind in a food processor until fully blended together.

Add egg yolks, onion, cilantro, and spices to meat mixture. Form into small (1 ½-inch diameter) patties (kabobs). Beat the egg white. Dip kabobs into egg white. Put canola oil into frying pan and fry kabobs over medium heat till golden brown; turn and fry on other side until golden brown.

Mango Chutney

Ingredients

  • ½ cup peeled and diced unripe green mangoes
  • 1 small hot green pepper, chopped
  • 1 tsp. salt
  • 2 lbs. plain yogurt
  • Chopped mint leaves, for garnish

Method

Blend mango, pepper, salt, and yogurt in a blender.

To serve, place Kabobs on a plate and top with Mango Chutney. Garnish with chopped mint.

Main Dish

Shrimp Curry accompanied by Browned Rice with Red Bell Pepper and Sautéed Squash with Ginger Slices

Shrimp Curry

Ingredients

  • 1 ½ lbs. shrimp, washed and peeled
  • 1 ½ tsp. salt
  • 2 tsp. garlic powder
  • 3 medium onions, chopped
  • 10 garlic cloves, crushed
  • ½ cup canola oil
  • ½ cup water
  • 2 medium tomatoes, chopped
  • 1 tsp. red pepper
  • ½ tsp. turmeric powder
  • ¼ tsp. cumin powder
  • 1 tsp. coriander powder
  • 6 tbs. plain yogurt

Method

Sprinkle ½ teaspoon of the salt and the garlic powder over the shrimp.

In a skillet, sauté onions and garlic in ¼ cup of the oil until soft. Use a masher to crush the onions and garlic. Add chopped tomatoes, red pepper, turmeric, cumin, coriander, and yogurt to mixture. Cook until most of the tomato juice has evaporated, stirring frequently to prevent sticking. This is the sauce (masala).

Use the remaining ¼ cup of oil to sauté the shrimp in a frying pan over medium heat until all excess water from the shrimp has evaporated. Add the masala and ½ cup water and stir a few times. Cover the pan and simmer at low heat for five minutes.

Transfer to a serving dish and garnish with chopped cilantro leaves.

Browned Rice with Red Bell Pepper

Ingredients

  • 2 cups basmati rice
  • ½ small onion, chopped
  • 3 tbs. canola oil
  • 4 ½ cups water
  • ½ tsp. cumin seeds
  • 2 cinnamon sticks
  • 1 ½ tsp. salt
  • 6 cloves
  • 2 black cardamom seeds
  • 2 tsp. garlic powder or 5 garlic cloves, minced
  • 1 medium tomato, chopped
  • 1 cup chopped red bell pepper

Method

Rinse the rice several times, then soak in fresh water for 10 minutes.

In a stainless-steel saucepan, sauté onion in the canola oil until dark brown. Add cumin seeds, cinnamon, salt, cloves, cardamom, and garlic, along with 1 cup of water. Cover and simmer on low heat for 5-7 minutes. Add tomato; stir until the mixture appears sauce-like. Add water and bring to a boil. Add the rice; stir and cook over medium heat. Fluff the rice a few times as it cooks. When all of the water has been absorbed, turn heat to low.

Sauté the bell pepper in a little oil over medium heat for 2-3 minutes. Add to the rice. Cover rice and let sit for 3-5 minutes. Turn heat off and leave rice covered until ready to serve.

Sautéed Squash with Ginger Slices

Ingredients

  • 4 medium yellow squash
  • 4 medium zucchini
  • 2-in. square fresh ginger root, peeled and chopped
  • ¼ cup olive oil
  • Salt

Method

Peel and cut squash and zucchini into 2- or 3-inch long pieces.

In a skillet, heat the oil on medium heat. Add squash, zucchini, and ginger and sauté for 5-7 minutes. Season with the salt.

Dessert

Jalabees

Ingredients

  • 1 cup all-purpose white flour
  • 1 tsp. baking powder
  • 1 cup whole milk
  • 1 lb. sugar
  • 1/8 tsp. yellow food coloring
  • 2 cups water
  • 2 cups cooking oil
  • ½ tsp. powdered sugar

Method

Mix baking powder and flour thoroughly. Add in milk in small amounts, mixing at the same time, until batter reaches the consistency of pancake batter. Put batter in a squirt bottle with a small nozzle.

Add sugar, food coloring, and water to a wide-mouthed pan. Bring to a boil and let simmer for 10-15 minutes or until half of the water is evaporated. You want to be left with a 1-cup volume. Turn off heat and set aside.

Heat oil in a large frying pan. Evenly squeeze the batter into the oil, moving the squirt bottle in a clockwise direction, making 2- or 3-inch diameter coils. Cook for 30 seconds and turn. Remove from the oil before they brown and soak in the sugar syrup for 3-5 minutes.

Remove Jalabees from the syrup and place in a dish (warm or cold). Dust with powdered sugar before serving.



| The Series | Our Host | Celebrity Judges | Regional Winners |
| Free Recipes | Prizes | Contest 2002 | Series Archive |
Copyright 2001 West175 Productions