Chilled Asparagus Salad

Ingredients
1 lb. fresh asparagus
2 Tbsp. diced red onion
1 small clove garlic, minced or crushed in a press
1/3 cup extra virgin olive oil
2 Tbsp. HOLLAND HOUSE White or Red Wine Vinegar
1/2 tsp. dried basil or 2 Tbsp. chopped fresh basil
1/4 tsp. salt
Directions
Wash asparagus and break off the tough bottoms. Cut each spear into 3-4 pieces. Place in a wide-bottomed microwave-safe serving dish or bowl. Add 2-3 tablespoons water. Cover and cook on high 2 to 3 minutes or until asparagus is tender-crisp.* Remove cover, sit bowl in sink and immediately fill with ice and water. Let chill 10 minutes.

Mince garlic and combine with oil, wine vinegar, basil and salt; whisk to dissolve salt. Drain asparagus well. Sprinkle with red onion and drizzle with vinaigrette; stir. Divide asparagus among salad plates and spoon vinaigrette over each serving. Serve with sliced baguette or crusty Italian bread, if desired.

Makes 4 servings.

* NOTE: For best results, cook asparagus in two steps. Microwave thick pieces for 1 to 1-1/2 minutes, then add thinner pieces and cook another minute or two. Add the ice and water immediately. Recipe may be doubled.

Chicken Fettuccini Alfredo

Prep Time: 30 Minutes
Cook Time: 30 Minutes

Ready In: 1 Hour
Servings: 8

"Savory, sautéed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta."

Ingredients:
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 Roma (plum) tomatoes, diced
1/2 cup sour cream

Directions:
1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Sauté onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
 

Rolled flank steak

680g (1½ lb) flank steak - I used a different cut
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
½ cup (57g/2oz) shredded mozzarella cheese – I used the yellow mozzarella we have here, made from cow’s milk
4 scallions, sliced
¼ cup (57g/2oz) roasted red peppers, cut into thin strips
sea salt and freshly ground pepper

Preheat oven to 230ºC/450ºF with rack in center. Between two sheets of plastic wrap, pound steak to 1.25cm (½-inch) thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Place the steak inside and marinate at least 20 minutes or up to overnight.

Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1.25cm (½-inch) border on the long sides and 5cm (2-inch) border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise.
Season with salt and pepper.

Place, seam side down in a lightly oiled baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Serves 4

Pesto Rice-Stuffed Pork Chops

4 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated Parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 bone-in pork loin chops (8 ounces each)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter

Directions

In a food processor, combine the basil, parsley, pecans and garlic;
cover and process until blended. Transfer to a small bowl; add the
rice, cheeses, oil and chili sauce.
Cut a pocket in each pork chop by slicing almost to the bone.
Sprinkle chops with lemon-pepper.
In a large skillet, brown chops in butter; cool for 5 minutes. Fill
with rice mixture; secure with toothpicks if necessary. Place in a
13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 28-32 minutes or until a meat


Houlihan’s ‘Shrooms
Posted by: ChefTom in Categories: Houlihan's.

Cheese Filling
1/3 cup whipped cream cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon dry Hidden Valley Ranch Dressing Mix

Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes.

6 large button mushrooms
1 cup bleached flour
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
Vegetable oil for frying

Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps.
Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving.
Yields 4 servings.