TOMATO BASIL SOUP

TOMATO BASIL SOUP

How is it that something so simple could taste so good. This rich refreshing soup went for a premium at a restaurant in Dallas. This recreation will save you your rent money.

INGREDIENTS

* 4 tomatoes (peeled, seeded and diced)

* 4 cps tomato juice

* 14 basil leaves

* 2 cps heavey whipping cream

* 1 cp butter

* salt & pepper tt (to taste)

DIRECTIONS

* In a stock pot over medium heat pour tomato juice and diced tomato then simmer for 30

minutes.

* puree and add basil leaves.

* return to stock pot over medium heat and stir in crean and butter. Season with salt and pepper DO NOT BOIL.

SERVES 4

RACK OF LAMB

ROASTED RACK OF LAMB

Many people associate lamb with Easter so I thought I would share this recipe with you.

A seared rack coated with Dijon mustard, honey then encrusted with a fresh herb and garlic flavored fresh bread crumbs then roasted to your taste.

INGREDIENTS

* 1/2 cp fresh bread crumbs

* 2 Tbs garlic (minced)

* 2 Tbs rosemary, fresh (chopped)

* 1 tps salt (Kosher)

* 1/4 tps black pepper (fresh ground)

* 2 Tbs olive oil

Mix ingredients in large bowl and set aside.

Preheat oven to 450 degrees F (230 C) and place oven rack in center of oven.

* 1 Rack of lamb (7 bone trimmed and frenched)

* 1 tps salt (Kosher)

* 1 tps black pepper (fresh ground)

* 2 Tps olive oil

* 2 tps Dijon mustard

* 1 tps honey

Heat 2 Tbs olive oil in large oven proof skillet. Season lamb with salt and pepper and sear 2 min on all sides. remove from skillet and set aside till able to be handled. mix Dijon mustard and honey before spreading on rack. Roll in herb and garlic seasond fresh bread crumbs coating all sides evenly.

Return to skillet bone side down and roast in preheated oven for 12 to 18 minutes or to your desired doneness. Remove from skillet and let stand for at least 5 minutes before serving.

SEVERS 4

ONE BITE WONDER

TOMATO AND MOZZARELLA WRAPPED WITH PROSCIUTTO

This is so delicious I bet you can't eat just one...

As always, using the freshest and best quality ingredients will guarantee success.

INGREDIENTS

* 8 thin slices prosciutto (imported if possible) halved lenghtwise

* 8 large basil leaves, torn in half

* 8 small mozzarella balls (1 in. diameter)

* 8 Cherry or grape tomatoes, halved

* Kosher salt and fresh coarse ground black pepper

* 2Tbs extra virgin olive oil

CONSTRUCTION

Arrange 8 pieces of prosciutto flat and put one peice on each slice. Place tomato and mozzarella (cut side together) on basil and roll. secure with tooth pick and drizzle with olive oil.

A LITTLE SOMETHING

APPETIZERS

It is so much tastier when you prepair hors d'oeuvres and appetizers in your own kitchen. Store bought stuff is generic and one taste fits all. If you want a bit more this and a little less that.."Make it so."

I am a huge fan of the one bite morsels and their big brother. I will be posting hors d'oeuvre and appetizer recipe suggestions on a VERY regular basis.

Here are a few I will be doing for a dinner I to cook on April 3rd.. I hope you enjoy.

SCALLOPS WITH WHITE WINE SAUCE

INGREDENTS

* 1cp chicken broth

* 1/2 cp white wine

* 1 lemon, juiced

* 2 Tbs shallot (minced)

* 2 cloves garlic (minced)

* 1/2 cp butter

* pounds sea scallops (u 10) u 10 = less than 10 sallops pre pound

* 2 Tbs olive oil

* salt & pepper tt (to taste)

DIRECTIONS

* pre heat oven broiler

* In a medium sauce pan over mediun heat combine white wine, garlic and shollots. Cook

until liquid is reduced to less than half.

* Stir in butter 1Tbs at a time wait till it is melted before adding next.

* Brush the scallops with olive oil, season with salt and pepper (S&P). Arrange on baking sheet.

* Broil about 2 minutes per side or till opaque. Serve with the white sauce and garnish with curly parsley.

SERVES 8 APPERITZER, 4 ENTREE

EGGPLANT STUFFED WITH SHRIMP AND BASIL

Outrageous flavor! This dish will take you to the Mediterranean.

INGREDIENTS

* 2 eggplants (cut in half lengthwise)

* 1 cp olive oil

* 1Lb shrimp

* 1/4 cp chopped basil (fresh)

* 4 cloves garlic (chopped)

* 1 cp white wine

* 1 Tbs cumin

* 2 cp Italian bread crumbs

* 1cp Parmesan cheese (grated)

DIRECTIONS

* Preheat oven to 350 degrees F (175 degrees C)

* Peel, devain and chop shrimp

* remove eggplant flesh and chop

* Coat eggplant shells with olive oil, season with salt and pepper

* Heat 1/4 cp olive oil in large skillet, medium high heat. Saute shrimp, garlic and basil till

shrimp just turns pink about one minute.

* Stir in chopped eggplant, wine, season with salt in pepper and cook 5 min

* In a large bowl mix bread crumbs, cumin, 1/2 cp Parmesan cheese, and sauteed shrimp and

* eggplant mixture (if stuffing is to dry add more Olive oil).

* Stuff mixture into eggplant shells, sprinkle top with 1/4 cp Parmesan cheese

* Bake in preheated oven 30-40 minutes or till eggplant is tender.

SERVES 4

This healthy filling dish goes very well with a light salad and rice.

TILAPIA WITH MANGO SAUCE

This is a Nigerian inspired recipe I think you will enjoy

* 4 tilapia filets 1/2 Lbs each

* 1/4 cp flour

* 4 Tbs olive oil

* 1 Tbs Cajun seasoning

* 1 bunch green onions chopped

* 1 mango cubed

* 2 tomatoes peeled, seeded and diced

* 1 green pepper, diced

* 1/2 tps curry power

* salt & pepper to taste

PREPERATION

* combine flour with Cajun spice blend

* coat filets with seasond flour

* fry filets in oil ( apx 3 min. each side) turning only ONCE

* remove filets and set aside

* fry peppers and onions apx 3 min.

* add mango, tomatoe and curry

* bring to boil then turn down to simmer

* add talapia filets and simmer for about 3 min

SERVES 4