Filets Mignon Charred Onions Zucchini & Balsamic Recipe
Ingredients:
For Sauce:
1-3/8 c of wine (Cabernet or Pinot Noir)
1 c of vinegar (balsamic)
1 pc of shallot (medium); peeled then halved
2 Tbsps of butter (unsalted); cut to four pieces
4 Tbsps of butter (salted); cut to eight pieces
Salt
Pepper (black, freshly ground)
For Filets and Vegetables:
Oil (olive oil, extra virgin)
1 pc of onion (white, large); peeled then sliced to 1/4 inch
2 pcs of zucchini (medium); trimmed then sliced diagonally to 3/4 inch
Salt
Pepper (black, freshly ground)
4 pcs of filets (4-6 ounces); trimmed
Instructions:
Combine vinegar, shallot, and wine inside a saucepan above moderate heat. Let it boil till reduced into a syrup-like consistency, or about one-third cup. Take out from the heat then discard the shallot.
Gradually add the butters while hot. Season salt & pepper. Keep it warm till serving time.
Heat enough amount of oil on an iron-cast skillet above medium-high heat. Add sliced onion, in single layer; cook till charred slightly on both sides, but not black, turning once. Place on paper towel(s) to absorb excess oil.
Season salt & pepper on slices of zucchini. Return the skillet back above medium-high heat then add enough amount of oil. Add the slices of zucchini into single layer and sear them for 2-3 mins, turn then cook again for one min till slightly golden. Take out from the heat then place on paper towel(s) to absorb excess oil.
Brush oil on filets then season salt & pepper. Place back the skillet above medium-high heat. Once heated thoroughly, sear the seasoned filets, about 2 mins.
Arrange 3 ovals of zucchini onto each 4 warm serving plates, forming like a clover. Arrange 3-4 rings of onion above the zucchini then place filet above. Spoon sauce onto each serving plate. Top with more ring of onion for garnish. Serve at once.
>> Filets Mignon Charred Onions Zucchini & Balsamic Recipe
Zucchini Waffles Recipe
Ingredients:
Vegetable spray
1 whole egg; whisked
2 tsps of oil (vegetable)
1/3 c of scallions; minced
1/2 c of corn (cream style, low sodium)
1 c of zucchini; shredded
1 c of buttermilk (non fat)
1/8 tsp of black pepper
1/4 tsp of salt
1/4 tsp of soda (for baking)
1/4 tsp of basil (dried)
1&1/2 tsp of baking powder
1&1/4 c of flour (all purpose)
Instructions:
Mix together, flour, baking powder, baking soda, whole basil, salt and pepper. Mix well. Add the buttermilk then mix in the zucchini, corn, scallions, oil and egg. Mix everything well.
Spray iron (waffle) with vegetable spray then heat. Spoon one third cup of your batter into each iron. Cook for six minutes. Repeat with the rest of the batter.
Best served alongside cheese-pimiento sauce.
>> Zucchini Waffles Recipe
Ziti With Sausage & Zucchini Recipe
Ingredients:
1 pack of pasta (wagon-wheel or Ziti-rigate, 16 ozs)
1/4 lb of sausage links (Sweet-Italian); casings taken off
Salt
3 pcs of zucchini (medium, 8 ozs each); halved lengthwise & cut to 1/4-inch thick slices crosswise
1/4 tsp of pepper (black); ground coarsely
1 regular can of whole tomatoes (plum, 28 ozs
Cheese (Parmesan); grated
Instructions:
Prepare the pasta as stated in package instructions. Heat 12-inch nonstick skillet on medium-high stove heat ’til hot.
Add in meat of sausage then cook for 5 ’til brown, frequently stirring so sausage breaks up. Transfer the sausage into a bowl using a spoon w/ slots.
Discard excess fat off but leave 1 Tbsp of drippings in the skillet. Then, add pepper, 1/4 tsp salt along w/ zucchini; cook for 5 mins ’til zucchini turns golden, occasionally stirring.
Stir tomatoes w/ juice in; heat it to boil and break up the tomatoes using the spoon’s side. Return the sausage into the skillet and lower heat; cover then simmer for 5 more mins.
Drain the pasta and put back in saucepot. Put in sausage mix; toss w/ pasta well. Best when served w/ Parmesan.
>> Ziti With Sausage & Zucchini Recipe
Middle Eastern Lamb-Stuffed Zucchini With Yogurt Sauce Recipe
Ingredients:
4 pcs of zucchini (straight, 6 ozs); scrubbed
2 Tbsps of nuts (Pined); lightly toasted
1 Tbsp of olive oil
1 tsp of allspice
1/2 lb of lamb (ground)
1 tsp of mint (dried); crumbled
1 c of onion; chopped
1 pc clove of garlic; minced
1 c of yogurt (plain)
2 Tbsps of cornstarch; earlier dissolved into 2 Tbsps of chilled water
A Tbsp of sesame-seeds; lightly toasted
Cut zucchini stem-ends off then set aside. Carefully hollow zucchini out w/ corer so skins are not pierced and 1/4-inch thick shells are left. Chop flesh of zucchini and set them aside.
Heat oil in heavy large skillet on fairly high stove heat ’til hot and not smoking. Then, saute lamb w/ mint, pepper, salt and allspice, stirring ’til lamb loses pink color.
Transfer lamb using spoon w/ slots onto sieve so lamb is drained. Pour all fat off except 1 Tbsp and leave it into skillet.
Next, saute onion in skillet, stirring ’til onions become soft. Stir flesh of zucchini, pepper, salt and garlic in; saute ’til golden.
Take skillet out of heat and stir nuts, 2 Tbsps of yogurt along w/ lamb mix in. Let mixture cool.
Next, stuff zucchini w/ filling then put reserved stem-ends back into place onto cut up ends and securing w/ wooden toothpicks.
Arrange zucchini onto steamer-rack on simmering hot water. Next, steam w/ cover about 20-25 mins or ’til tender, slightly cool them.
Whisk rest of yogurt w/ cornstarch mix together in double boiler, stir and cook sauce about 5 mins or ’til thick.
Slightly cool mixture. Crosswise, cut zucchini into 1″ rounds and arrange them on platter. Spoon lump of sauce on every round.
To serve, sprinkle rounds w/ sesame-seeds. Serve at room-temperature. Serves 24 pcs of appetizers.
>> Middle Eastern Lamb-Stuffed Zucchini With Yogurt Sauce Recipe
Sausage-Stuffed Zucchini Recipe
Instructions:
4 pcs of zucchini (medium, 6-7 inches)
1 tsp of oregano (dried)
1/2 lb of bulk sausage (mild-Italian)
1/4 c of onion; chopped
1 pc of garlic clove; minced
1/2 c of kernels of corn (frozen or fresh)
1 pc of tomato (medium); seeded & diced
1 c of cheese (Cheddar, 4 ozs); shredded & divided
Ingredients:
Halve every zucchini lengthwise then place into large heavy skillet cut-side down. Add 1/2″ water to skillet and bring it to boil.
Lower heat then simmer for 5 mins ’til zucchini becomes tender-crisp. Remove the zucchini then drain the water.
Cook onion, garlic and sausage into same used skillet ’til sausage turns brown and drain the fat. Put in corn, tomato and oregano.
Cook, stirring ’til thoroughly heated. Remove skillet out of the heat; stir 2/3 c of cheese in and set it aside.
Next, scoop seeds out; discard from the zucchini. Then, divide sausage mix among shells of zucchini.
Place into a 13×9x2-inch baking pan and sprinkle w/ last of cheese. Lastly, bake w/o cover over 375 deg F about 12-15 mins or ’til thoroughly heated; serves 4-6.
>> Sausage-Stuffed Zucchini Recipe
Zucchini Pickles Recipe II
Ingredients:
2 tsps of mustard (seeds)
1&1/2 tsps of turmeric
1&1/2 tsps of celery (seeds)
3 c of vinegar
5 c of sugar
2 pcs of bell peppers (red)
2 cloves of garlic; diced
2 pcs of bell peppers (green)
8 pcs of onions (white); sliced
4 quarts of squash; cubed
Instructions:
Mix together squash pieces with onions, garlic and pepper. Add one fourth cup of salt then place ice cubes on top then let it stand for three hours. Afterwards, drain water well.
Combine together bell peppers, sugar, vinegar, turmeric, mustard and celery seeds. Place in a stock pot to boil for ten minutes. Decant into mason jars.
>> Zucchini Pickles Recipe II
Zucchini-Wrapped Red Snapper Recipe
Ingredients:
Parsley sprigs
2 pcs of zucchini
1/4 c of parsley (flat leaf); chopped
1/4 c of orange juice (fresh)
1/4 c of wine (dry white)
2 strips of orange zest
1&1/2 lbs of tomatoes; cut in wedges
4 cloves of garlic; slivered
1/8 tsp of cinnamon
1 pc of onion (large); thinly sliced
4 Tbsps of olive oil
4 pcs of fish fillets (red snapper); skins removed
2 tsps of cumin (seeds)
Instructions:
Preset oven (450 degrees F). Toast cumin seeds ’till fragrant. Saute onions using a large skillet ’till soft and golden.
Add the seeds, the cinnamon then the garlic then saute for one minute. Mix in the tomatoes, lemon rind and then cook ’till tomatoes become soft.
Add the wine then let it simmer until wine has been reduced. Turn off heat then add the juice of one orange, salt, pepper and parsley.
Season fish fillets using pepper then salt. Cut off both ends of your zucchini then slice lengthways. Put about seven zucchini slices atop each fish fillet, tucking loose ends underneath fillets.
Transfer fillets into skillet with tomato mixture, zucchini slide down. Drizzle with olive oil the bake for twenty minutes. Remove the zests the divide amongst serving plates. Sprinkle parsley atop.
>> Zucchini-Wrapped Red Snapper Recipe