 |
 |
Chef Robert Sevaly's Recipe of the week
Chef Robert Sevaly
To learn how to prepare dishes like this, sign-up for a cooking class at the
Cooking Store in Riverside
Click here for more information
Cooking Store in Riverside
Click here for more information
Poached Salmon Frisee
Non Fat Yogurt Dill and
Lemon Grass Dressing
Robert M. Sevaly
Serves: 4
Non Fat Yogurt Dill and
Lemon Grass Dressing
Robert M. Sevaly
Serves: 4
Ingredients needed:
4 5oz filets Salmon
1 bag Frisee Lettuce
1 jar Capers (drained and rinsed and dried in the
oven)
1 cup Fat Free Yogurt
1/3 cup Rice Vinegar
2 sticks Lemon Grass (chopped)
1 tablespoon Dijon Mustard
1 pack Dill (chopped, save some for garnish)
1 English Cucumber (sliced thin length wise)
Salt and Pepper
4 5oz filets Salmon
1 bag Frisee Lettuce
1 jar Capers (drained and rinsed and dried in the
oven)
1 cup Fat Free Yogurt
1/3 cup Rice Vinegar
2 sticks Lemon Grass (chopped)
1 tablespoon Dijon Mustard
1 pack Dill (chopped, save some for garnish)
1 English Cucumber (sliced thin length wise)
Salt and Pepper
First measure out the ingredients and complete the knife prep in the above
procedure.
Bring a pot of water to a boil; if desired, add some pickling spice and lemons
and a little vinegar then poach the salmon in the water till cooked through -
about 8 minutes.
For the dressing, place the vinegar into a blender and puree; strain. Whisk
together the yogurt, vinegar mustard and dill -l season with salt and pepper.
Toss the lettuce and dressing in a bowl, make a ring with the cucumber and fill
with the salad. Place the salmon on top and garnish with crispy capers and dill.
procedure.
Bring a pot of water to a boil; if desired, add some pickling spice and lemons
and a little vinegar then poach the salmon in the water till cooked through -
about 8 minutes.
For the dressing, place the vinegar into a blender and puree; strain. Whisk
together the yogurt, vinegar mustard and dill -l season with salt and pepper.
Toss the lettuce and dressing in a bowl, make a ring with the cucumber and fill
with the salad. Place the salmon on top and garnish with crispy capers and dill.
Jeff Williams Peanut Butter Pie Recipe
Mom's Peanut Butter Pie
Serves: 6
Serves: 6
Ingredients needed:
1/2 of a 16 ounce jar of your favorite peanut buter
8 ounces of cream cheese which is at room
temperature
1 cup of powdered sugar
1/2 cup of milk
8 Ounces of Cool Whip
1/2 of a 16 ounce jar of your favorite peanut buter
8 ounces of cream cheese which is at room
temperature
1 cup of powdered sugar
1/2 cup of milk
8 Ounces of Cool Whip
Mix the above really good!
Then take 8 ounces of Cool Whip or your own homemade whipped cream and
fold it into the above mixture. Mix well. After mixing well, then put the mixture
into a graham cracker pie crust (store bought is fine).
Put unsalted peanuts on top of the pie shell before adding the mixture above if
you like.
Then freeze the pie. Take out of the refriegerator about an hour before serving.
Serve it and enjoy. Your guests will think you spent a long time making this
simple dish!
Then take 8 ounces of Cool Whip or your own homemade whipped cream and
fold it into the above mixture. Mix well. After mixing well, then put the mixture
into a graham cracker pie crust (store bought is fine).
Put unsalted peanuts on top of the pie shell before adding the mixture above if
you like.
Then freeze the pie. Take out of the refriegerator about an hour before serving.
Serve it and enjoy. Your guests will think you spent a long time making this
simple dish!
| Jeff Williams |
| SHOW RECIPES |
 |
 |