Category: Sauces

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu Ingredients:

2  Boneless Chicken BreastsCoco Lopez
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese

1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking

Hawaiian Hollandaise Sauce:

4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
Pinch salt

In a hot pan set on medium heat, poor 1/4 inch of cooking oil.  Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket.  Then cut the Pineapple, Ham and Cheese (filling), diagonally,  then stack them all together and insert them into the Chicken Pocket, Small point first.  Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes.  Thin flip over and repeat.  Be sure that the chicken is cooked all the way through before serving.

Shrimp Dumplings and Dipping Sauce

Shrimp Dumpling

Amazing Shrimp Dumplings

If you love Shrimp, you’re going to love these Shrimp Dumplings.  They’re a lot like Gyoza, or what most people call Pot Stickers, only better.  Just imagine biting into one of the largest seasoned Prawns you can think of.  Now picture it wrapped in a Steamed Wonton Wrapper and pan fried to perfection.  I don’t know about you but that’s my idea of great recipe.  The only thing missing is something to dip them in but don’t worry I’ve got you covered.  As a bonus, I’ve included a Potsticker/Shrimp Dumpling Sauce recipe down below, with a video tutorial to go along with it, so there’s no room for error.  After you try that you’ll never eat Pot Stickers or Shrimp Dumplings again without it!

Shrimp Dumplings Ingredients:

2 lbs Ground or Minced Shrimp
1 pkg Wanton Wraps (Nasoya)
1 chopped Green Onion
1 tbsp fresh Cilantro
2 tsp fresh chopped Ginger
1/4 cup chopped julienne Bell Pepper
1/4 cup chopped Carrot
2 chopped Garlic Cloves
1 tbsp Soy Sauce
2 tsp Sesame Oil
1 tsp White or Black Pepper (Which ever you have)

Potsticker and Shrimp Dumplings
Dipping Sauce Ingredients:

1 part Sugar
1 part Warm Water
1 part Soy Sauce
1/2 part Rice Wine Vinegar
1 chopped Garlic Clove
1/2 fresh chopped Cilantro
1/8 tsp Chili Flakes or Chili Oil

Follow the video tutorials and enjoy your Shrimp Dumplings and Dipping Sauce.

Tomato and Cream Pink Sauce

Pink Sauce
What is Pink Sauce?

Pink Sauce is this incredible little secret that most Italians know about.  It’s described in several different ways and has a few different versions of the recipe that can be found all over the web if you know what you’re looking for.  It’s known as a Vodka Sauce, Tomato and Cream Sauce or simply a Pink Sauce.  The first time I had it, though, I instantly fell in love with it, but it was called something entirely different, and unfortunately I don’t remember what the chef said when he recommend it to me.  But, interestingly enough, it had seafood, bacon and peas in it and it was spicy.  So Good!

This is just one of the ways I make it and it infuses the freshness of hand picked tomatoes with a few classic traditions and some not so classic.  For example, I cook the pasta in the sauce instead of cooking it separately.  The reason why I do this is for the sake of the sauce.  I like to reduce it down so it gets thicker, but I also like the flavor of the Pink Sauce to be through in through my noodle.  In this particular case, fully in beaded in the Rigatoni Pasta.  Plus Rigatoni has those nice ridges around the outside, much like Penne Rigate, that helps to grip the sauce around the funnel noodle so you get a nice flavorful bite.  Also, I use Red wine and Beef Broth, no vodka.  I find that this works really well and you’re just going to have to trust me on this one because it’s really good.

Pink Sauce Ingredients:

1 lbs Rigatoni Pasta (Penne Rigate or Fettuccini is fine)
In a Blender combine the following
6 to 8 Roma Tomatoes (fill 3/4 of Blender)
1/2 Red Onion
5 fresh Basil Leaves
1 large Garlic Clove
2 cups Beef Broth
1 1/2 tbsp Italian Seasoning (Sage, Majoram, Basil, Rosemary, Thyme)
1 tbsp dried Oregano
2 tbsp Brown Sugar
Add Blender Ingredients to a hot Pan on the Stove
1 tbsp Sriracha (or Chile Flakes)
1 cup Whipping Creme
1/3 cup Red Wine
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
Salt and Pepper to taste (usually not needed)