Troy's Cafe and Catering
"You don't have to cook fancy or complicated masterpieces- just good food from fresh ingredients."
- Julia Child.
"You don't have to cook fancy or complicated masterpieces- just good food from fresh ingredients."
- Julia Child.
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Recipes
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| Ingredients | |||
| 1/2 Pound Crab Meat 1/2 Pound Fresh Cod (1/2 inch Dice) 1/4 Pound Salmon (1/2 inch Dice) 1/2 Pound 21/25 Shrimp (1/2 inch Dice) 1/4 Pound Bay Scallops (Rough Chop) 1 Green Bell Pepper (1/8 inch Dice) 2 Tbs. Ginger (1/8 inch Dice) 1/2 cup Panko Bread Crumbs 1 Egg 1/2 tsp. Crushed Red Pepper Flakes 2 tsp. Lemongrass Sauce 1/4 cup Mayo 1 tsp. Lime Juice 1 tbs. Cilantro (Chopped) Pinch of Salt |
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| Preparation | |||
In a large mixing bowl add all of the seafood. Whisk your egg and add it to the seafood. Then add all the ingredients except the bread crumbs. Mix everything by hand folding it together (DO NOT SMASH). After it's all together add your bread crumbs. The consistency should be like uncooked stuffing. Note: Because fish very in the amount of water they hold extra bread crumbs might be needed. Let the mixture set for 30 minutes, covered in the frig. Take mixture out, by this time it will be more solid then before. Now make patties out of the mixture. Use an ice cream scoop if needed, or by hand. you can make them as big as you want or as small. In a sauté pan lightly fry the cakes in vegetable oil. The oil should just start to come up the sides of the cake, that will indicate you have enough oil. They should take 2 minutes per side, please don't burn them. Place them on a baking rack and cook at 350 for 10 minutes. Serve on a bed of greens or with rice and stir fry vegetables. |
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| Ingredients | |||
| 1.5 # Ground Beef 1/2 Green Pepper diced 1/4 inch 1/2 Yellow Onion diced 1/4 inch 3 Med. Cloves of Garlic (Minced) 2 Med. sized Portobello Mushrooms Diced 1/4 inch 1/4 cup Parsley (Chopped) 1/2 cup Chunky Tomato Sauce 1 tsp. Salt 1 tsp. Ground Black Pepper 1 Egg 1/2 cup Italian Bread Crumbs 1/2 cup Parmesan Cheese (Shredded) 1 tbs Ketchup | |||
| Preparation | |||
| Start by Sautéing the onions, peppers, garlic and mushrooms in a little olive oil. Let cook for 3 to 4 minutes then set aside to cool. In a large mixing bowl start with the ground beef. Add the egg, then the tomato sauce. Pour the vegetable mix over the beef, eggs and sauce. Add your bread crumbs, salt and pepper and parsley. Time to get your hands dirty. With your hand mix all the ingredients until they are 100% incorporated. Preheat your oven to 350 degrees. Spray a meatloaf pan with non-stick spray. Add the entire mixture into the pan. Smack the heck out of the mixture to get all the air out of it. Then bang it on the counter just to make sure. With your fingers go around the edge of the pan and push down slightly, this will give your meatloaf that nice loaf of bread shape. Then take the ketchup and spread it evenly on top of the mixture. Cover with foil. Bake for 30 minutes covered, then 30 more minutes uncovered. Let Cool for 3 to 4 hours then slice 3/4 inch thick. Spray each piece with non-stick spray and grill. Serve with Mash Potatoes and Corn on the Cob. |
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| Ingredients | |||
| 1# Grilled Boneless Skinless Chicken Breast Sliced Thin 1# Grilled Boneless Skinless Chicken Thighs Sliced Thin 1# Mixed Mushrooms Quartered(Button, Portobello, Crimini, and Shiitake) 2 large Garlic Cloves (sliced paper thin) 2 Cups Heavy Cream 2 Cups Milk (Whole or 2%) 1# Smoked Mozzarella (Large Shredded) 1/2 Lemon (Juiced) 1/2 Cup Parsley (Chopped) 2 tbs. Olive Oil 2 tbs. Corn Starch 1# Penne Pasta (Cooked Al Dente or "To the Tooth" as Italians would say) Salt Pepper (Fresh Ground) | |||
| Preparation | |||
| For the Chicken- Toss your chicken thighs and breast in a little olive oil and salt and pepper. Grill until done and let cool. Cut into ribbons or long strips very thin. Set to the side. For the Mushrooms- In a hot saute skillet heat you olive oil add your garlic making sure you do not burn it. Let the garlic cook for 30 seconds then add your mushrooms. Let cook for 2 minutes then add salt and pepper to taste. Let cook for another 2 minutes then add the juice of the lemon. Let cook for 1 more minute then set to the side. For the Sauce- Slowly heat the Cream and Milk in a very large sauce pan. When the Cream comes to a simmer add 2/3 of the shredded cheese. The other 1/3 of cheese will go on top. Mix in the cheese with a whisk until it is completely melted. In a small mixing bowl add your corn starch and about 3 tbs. of cold water. Mix the corn starch and water together with your fingers until it is completely smooth. Add to the simmering cream and cheese to thicken. Let cook for 3 minutes after you add the corn starch. At the end add 2/3 of the chopped parsley. For the dish- Preheat your oven to 350 degrees. In the sauce pan with the cream and cheese sauce add the mushrooms, chicken and Penne Pasta. It will seem like a lot of sauce, but the pasta will soak most of it up. Put mixture in a baking pan and top with the remaining cheese. Bake for 30 minutes and garnish with the remaining chopped parsley. |
