Egg Ravioli

I have been searching for a recipe for ravioli that has an egg as the center....ever since a night out at the Barking Frog. Tada - I found the recipe.

Look back this weekend for the menu to be.

Spin-off of Nicole's Seared Scallops w/Red Pepper Sauce

1 cup of heavy cream
1/2 cup 1% milk
1 tbl minced garlic
1 large red bell pepper, finely chopped
Dash sugar
1/8 tsp white pepper
1 tbl lemon juice
3/4 tsp cajun seasoning
Scallops
Tilapia
Basil
asparagus, olive oil, salt/pepper, cayenne, garlic powder and balsamic vinegar
Steamed White Rice (our brown basmati) - with shredded basil

Sauce
Combine the bell peppers, heavy cream, half & half and sugar in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, white pepper, and cayenne pepper. Pour sauce into a blender and blend until smooth. Keep warm in pot on stove.

Directions
Season tilapia with salt and pepper. Slice basil into strips and place in middle of tilapia. Take a scallop and place on top of basil. Roll tilapia over scallop and pierce with toothpick to hold together. Complete with rest of tilapia and scallops.

Add garlic to pan and sear tilapia on all sides (about 2-4 minutes). Add red pepper sauce and simmer for about 5 minutes (until tilapia and scallops are done). 

Serve over steamed rice with side of asparagus (place asparagus on a plate with seasonings notated above. Place in microwave for 2 minutes and serve.

Five-spice pork wraps

2 tsp Chinese five spice
1/2 Tbs. kosher salt
1/2 tsp. freshly ground pepper
3 lb. boneless pork shoulder (cut into 5 large pieces)
2 Tbs. vegtetable oil
1 yellow onion, diced
1 1/2 tsp finely grated fresh ginger
1 1/2 Tbs. minced garlic
1/3 cup soy sauce
1/3 cup hoisin sauce
1 Tbs. Srirahca chile sauce (Cock sauce)
1 1/2 cups chicken broth

Butter lettuce leaves, steamed rice, bean sprouts, sliced green onions, cilantro, cucumber and shredded carrots for serving.

Preheat oven to 350 degress. In a small bowl combine first 3 ingredients; rub on pork shoulder. In a dutch oven over medium high-heat, warm 1 Tbs. vegetable oil. Brown pork in batches, 6 minutes each batch. Transfer to a large bowl.

Reduce heat to medium; warm 1/2 Tbs. oil. Cook yellow onion until soft. Add ginger and garlic until you can smell the garlic. Add soy sauce, hoisin, chili sauce, and broth; bring to a simmer. Return pork to pot. Cover; bake in oven turning pork half way between, 1 1/2 hours. Pull pork apart into large chunks and place in a bowl with some of the broth.

Serve with lettuce leaves, rice, bean sprouts, green onions, cilantro, cucumber, shredded carrots, hoisin and plum sauce. 

Note: when the steamed rice was done, I added shredded basil, lime peel, lime juice, salt and pepper. This was a great compliment to the lettuce wraps!!

Bacon Cheese Burger w/Chipotle Mayo

Burgers
1 pound - Beef Chuck Steak
Salt (kosher), Black Pepper and Garlic Powder
Cheddar Cheese
Challah bread

Chipotle Mayo
1 Chipotle Chili in Adobo
1 Tbl. of adobo sauce
1/2 cup mayo
lime juice - half of a lime

Burger Bar
Chipotle Mayo
Avocado
Pickles
Lettuce

Chipotle Mayonnaise:

Directions

Add all the ingredients to food processor and puree. Season, to taste, with salt and pepper.

Burgers:

 

Allow steak to warm up to room temperature. Grind steak on medim grind in a food grinder. Once beef is ground, add seasonings. Form burgers and set aside for about 15 minutes.

Cook bacon and set aside. Heat pan on stove top on medium-high. Cook burger patties for about 3 minutes each side, when burgers are almost done, add cheese and cover to melt.

Slice Challah bread to desired thickness - toast lightly. Place burger on slightly toasted Challah bread and top with chipotle mayo and desired toppings.

ENJOY!!!