Seasonal Menus at The Gould .::. Episode 35

Sharon Hoatland and Executive Chef Ben Bird join Jim and Marilyn in-studio to talk about the new seasonal menu at The Gould Hotel in Seneca Falls, the local Farmer’s Market, and great events coming up at the downtown Seneca Falls hotel. Also, Jim shares two great recipes for you to try at home.

GRILLED CHICKEN SOUVLAKII

BRINE 11/2 POUNDS CHICKEN BREAST CUT INTO 1 INCH CUBES
2 TABLESPOON SALT IN 1 QUART OF WATER, STIR UNTIL SALT IS DISSOLVED,, ADD CUT UP CHICKEN BREAST, REFRIGERATE 30 MINUTES
REMOVE DRAIN AND PAT DRY
MIX AND ADD TO BREAST, 2 TABLESPOONS OLIVE OIL, 1 TEASPOON OF LEMON ZEST,1/4 CUP OF LEMON JUICE ,2 TABLESPOONS OF PARSLEY, 1 TEASPOON HONEY,
1 TEASPOON DRY OREGANO, 1/2 TEASPOON BLACK PEPPER
SKEWER 2 PIECES OF 2″ BY 2″ GREEN PEPPER, THEN1/4 OF CHICKEN CUBES AND THEN 2″BY 2 ” PIECES OF ONION,
MAKE A TOTAL OF 4 SKEWERS, GRILL A TOTAL OF14 MINUTES , BRUSH COOKED CHICKEN WITH GARLIC OIIL( A MIXTURE OF2 TABLESPOONS OF OLIVE OIL AND 1 TEASPOON GARLIC POWDER)
SERVE IN PITA BREAD WITH SHREDDED LETTUCE , CHOPPED TOMATO AND TZATZIKI SAUCE
TZATZIKI
MIX: 1 TABLESPOON LEMON JUICE , 1 GRATED GARLIC CLOVE, 3/4 CUP GREEK YOGURT, 1 CUCUMBER PEELED, SEEDED AND DICED,
3 TABLESPOONS MINCED FRESH MINT, 1 TABLESPOON FRESH MINCED PARSLEY, 1/8 TEASPOON SALT.

GRILLED CHICKEN THIGHS WITH SOY, VINEGAR SAUCE

21/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, (AROUND 10 THIGHS)
RUB WITH CANOLA OIL, ADD A MIXTURE OF 2 TABLESPOONS CHINESE 5 SPICE POWDER, 1 TABLESPOON SUGAR
1 TEASPOON GARLIC POWDER, 3/4 TEASPOON KOSHER SALT
RUB INTO THIGHS AND GRILL ABOUT 5 MINUTES PER SIDE
REMOVE FROM GRILL AND DRIZZLE WITH SAUCE
MIX, 2 TABLESPOONS SOY SAUCE, 2 TEASPOON RICE VINEGAR
1 TEASPOON SESAME OIL, 1/4 TEASPOON CRUSHED RED PEPPER
SERVE WITH A GARNISH OF CHOPPED CILANTRO OR PARSLEY

Ultimate Summer Salad .::. Episode 34

Jim Bero shows you how to make a delicious summer salad and a pair of cold soups that will keep you full and refreshed during the hot summer days ahead.

SHRIMP LOUIS

ENRICO CARUSO WOULD ORDER THIS DISH AT THE OLYMPIC CLUB IN SEATTLE, IT ALSO BECAME A SPECIALTY OF THE ST. FRANCIS HOTEL IN SAN FRANCISCO WE ALSO ENJOYED SPRIMP LOUIS AT SCOMA’S ON FISHERMAN’S WARF

DRESSING

IN A MIXING BOWL, MIX 1 CUP LIGHT MAYONNAISE,1/3 CUP CHOPPED SUN-DRIED TOMATOES, 1/4 CUP 2%MILK, 2 TABLESPOONS CHOPPED CHIVES,
1 TABLESPOON LEMON JUICE, 1/2 TEASPOON TOMATO PASTE. 1/4 TEASPOON WORCESTERSHIRE SAUCE, SALT AND PEPPER TO TASTE

ADD DRESSING TO MIXTURE OF 1 POUND OF COOKED SMALL SHRIMP 1 CUBED AVOCADO, 1/4 CHOPPED CELERY
SERVE ON BED OF LETTUCE
GARNISH WITH RADISH, HARD BOILED EGGS. COOKED ASPARAGUS, COOKED BROCCOLI, AND SHAVED CARROTS

WATERMELON SALAD
WITH TOMATO, CUCUMBER AND FETA CHEESE

MIX IN A BOWL:
2 CUPS OF ARUGULA
2 CUPS OF CHERRY TOMATOES CUT IN HALVES
2 CUPS WATERMELON CUT INTO 1/2 INCH PIECES
1 CUP DICED FETA CHEESE
1/4 CUP BASIL CHOPPED

ADD: VINAIGRETTE DRESSING

2 TABLESPOONS OF OIIVE OIL
2 TABLESPOONS LEMON JUICE
1/4 TEASPOON SALT AND PEPPER

GAZPACHO SOUP

IN A FOOD PROCESSOR, PUREE, 3 PEELED, CORED AND SEEDED TOMATOES
YOU CAN SUBSTITUTE CANNED PETITE CUBED TOMATOES
1/2 CUP ROASTED RED PEPPERS, 1 CHOPPED CELERY STALK, 1 TEASPOON DRIED DILL,
1 TEASPOON WHITE OR RED WINE VINEGAR, SALT AND PEPPER TO TASTE

CHILL, SERVE WITH STORE BOUGHT OR HOME MADE GARLIC CROUTONS
GARNISH WITH CHOPPED PARSLEY OR CILANTRO
*YOU CAN ADD TABASCO FOR SPICER FLAVOR

COLD CUCUMBER SOUP

HEAT 1 TABLESPOON BUTTER IN A LARGE PAN, ADD 3 PEELED, SEEDED AND GRATED CUCUMBERS
1 SLICED LEEK, 1/4 CUP CHOPPED ONION, COOK OVER LOW HEAT FOR 3 MINUTES
ADD :1 TABLESPOON OF FRESH MINT, 1 TABLESPOON OF FRESH DILL, 1 BAY LEAF,
1 PEELED,CUBED RUSSET POTATO, COOK FOR 10 MINUTES
ADD: 1 TABLESPOON FLOUR , COOK 1 MINUTE,
ADD : 3 CUPS OF CHICKEN STOCK, 1 TEASPOON SALT, LOW HEAT FOR 20 MINUTES
LET COOL , REMOVE BAY LEAF AND PUREE
ADD 1 CUP LIGHT CREAM OR CREAM FRESH. 1/2 JUICE OF 1 LEMON, 1 TABLESPOON HONEY , PEPPER TO TASTE
REFRIGERATE OVERNIGHT, SERVE COLD
*LESS FATTENING LIGHT CREAM, MIX 3/4 CUP NO FAT CREAM CHEESE AND 1/4 CUP SKIM MILK /MIX IN A BLENDER

Shaved Zucchini & Scate Pesto ..::.. Episode 33

Summer is here and that means fresh zucchini! Try this awesome, zucchini with pesto over toast with ricotta for a fresh, light summertime lunch. Also, a review of the new movie “Chef” and a discussion on Food Trucks. Then, French Onion Soup ala The Sequestered Tavern in Seneca Falls. Join Jim and Marilyn Bero for a half hour of food and fun.

CROSTINI WITH SWEET AND SOUR ONIONS

Ingredients:
1/3 cup pine nuts
1/4 cup olive oil
2 thinly sliced onions
to taste salt and pepper
16 chopped sage leaves
1/4 cup red wine or balsamic vinegar
1/4 cup sugar
Toast pine nuts in 350 degree oven
Saute onions in oil till lightly golden
Season with salt and pepper
Add: sage, vinegar and sugar, cook until caramelized
Add pine nuts
Serve toasted bread, rub with garlic and brush with olive oil

SCATE OR PARSLEY PESTO

In a food processor puree 3 cups of parsley or scate, 1 tablespoon of roasted garlic or raw
2 tablespoons of pistachio nuts or roasted almonds, 2 tablespoons of parmesan, zest of 1 lemon and 1/4 cup of extra virgin olive oil

SHAVED ZUCCHINI WITH RICOTTA ON GARLIC TOAST

2 zucchini shaved to 1/8 thick pieces ( preferably on a Mandolin)
Blanch in boiling salted water for 1 minute
Drain, mix with 2 tablespoons pesto of your choice ( basil, parsley,etc)
Toast or grill slices of Italian bread
Rub with garlic, brush with extra virgin olive oil
Cover with a layer of part skim ricotta, top with zucchini, garnish with grated parmesan and serve

FRENCH ONION SOUP
by SEQUESTERED TAVERN

6 thinly sliced vadallia onions
Saute in 2 tablespoons of butter and 2 tablespoons of olive oil, cover and cook for 5 minutes over medium heat
Add finely chopped 1 tablespoon each of fresh sage, thyme, rosemary until light brown
Add 1 cup of whiskey ( Jack Daniel’s) cook until caramelized
Add 2 cups wate and 3 cups stock
Cook 30 minutes, taste, season with salt and pepper
Add more fresh herbs if needed
Grill slices of dense Italian Bread, rub with garlic, brush with olive oil
To Heat and Serve
In an oven proof individual soup crock,place a slice of grilled bread
Ladle soup over the bread
Place a thin slice of mozzarella cheese (Sauder’s) over the soup
Broil and serve
You can also fry bread slice if you desire, Sequester does
Broil

COLD ZABAGLIONE over STRAWBERRIES

2 egg yolks,2 teaspoon sugar, beat for 1 minute
Add 1/4 cup marsala wine, place in a large metal bowl, heat over simmering water
Whisk until mixture thickens
Let cool in refrigerator
Fold in 1 cup of whipped cream
Pour over fresh sliced strawberries
Garnish with a sprig of mint