Iron Chef Recipes - Puck

Discussion in 'Recipes' started by Bengal B, Apr 28, 2004.

  1. Bengal B

    Bengal B Founding Member

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    Spinach Salad with Honey and Bacon Dressing

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    [​IMG](serves two)
    2 cups torn fresh spinach
    1/2 cup sliced fresh mushrooms
    1 sliced green onion
    1 medium tomato, chopped
    2 slices bacon, cooked and crumbled
    1 hard-cooked egg, chopped
    1 tablespoon shredded Parmesan cheese


    Honey and bacon dressing:
    2 slices bacon, cooked and crumbled
    2 tbs honey
    1 tbs vinegar
    2 tablespoons olive oil
    1 teaspoon yellow or spicy brown mustard


    Combine the first seven ingredients in a large bowl. In a small bowl, whisk together dressing ingredients; pour over salad. Serve immediately. The ideal soup to accompany this salad? It's Wolfgang's Old World Minestrone.
     
  2. Bengal B

    Bengal B Founding Member

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    Simple Arugula Salad

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    [​IMG](serves two)
    One bunch of arugula
    1 clove garlic
    1 tbsp butter
    2 tbsp olive oil
    2 tbs shaved parmesan cheese
    1 tsp white wine vinegar
    2 slices bacon, cooked and crumbled (reserve the bacon fat)
    1 slice Italian bread
    Salt and pepper


    Trim, wash, and dry the arugula. Cut the crusts from the bread and cut into cubes. Peel and crush the garlic. Heat the butter with the bacon fat in a skillet, add the garlic and then saute the bread cubes until golden brown. Drain on a paper towel. Blend the olive oil and vinegar in a bowl, season with salt and pepper, then gently but thoroughly coat the arugula leaves with this dressing. Cut the bacon into small pieces, add croutons, and mix with the salad. Serve immediately. The bitterness of the arugula goes well with Wolfgang's Hearty Potato and Cheddar Soup or Chicken with Sweet Corn.
     
  3. Bengal B

    Bengal B Founding Member

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    Swiss Cheese Potato Gratin

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    [​IMG](serves two)
    1 pound large red skin or Yukon Gold potatoes, peeled and sliced thin
    1 cup coarsely grated Gruyere or Swiss cheese
    1 cup milk
    1 egg
    Pinch paprika, salt and pepper


    Put the potato slices into a large saucepan of salted boiling water and cook for four minutes. Remove and drain. Arrange the first layer of sliced potatoes on the bottom of a baking dish. Cover with about a third of the cheese and a pinch of salt and pepper. Arrange the second layer of potatoes on top. Add the another third of the cheese and season with salt and pepper. Place the final layer of potatoes on top. Now comes the hard part! In a small saucepan bring the milk to a boil. In a mixing bowl whisk the egg for about thirty seconds. In a steady stream add the hot milk into the egg, continuing to whisk the mixture as you pour. Pour the mixture over the potatoes, add the remaining cheese, a little salt, pepper, and paprika, and bake in a warm oven for half an hour. It's ready when the top is golden brown and the potatoes are cooked. The perfect accompaniment for Wolfgang's Roast Chicken and Vegetables.
     
  4. Bengal B

    Bengal B Founding Member

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    Slightly Spicy Corn Bread

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    [​IMG](serves four)
    1 cup flour
    1 cup cornmeal
    1 tsp salt
    2 tbsp baking powder
    2 tsp chili powder
    2 eggs
    12 oz can cream-style corn
    1/2 cup milk
    1 cup grated sharp cheddar cheese


    Put flour, cornmeal, salt, baking powder and chili powder into a bowl and mix. In a second bowl mix the eggs, corn, and milk. Add the dry ingredients and mix fast until combined. Line an 8 inch round baking tin with wax paper and pour mixture in. Put the grated cheese over the top of the mixture and bake at 350 degrees F for 50 - 60 minutes. You know it's cooked when a skewer comes out clean. Cool for ten minutes. Serve with Wolfgang's Spicy Seven Bean with Italian Sausage Soup or Hearty Vegetable Beef Soup.
     

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