sun dried tomatoes

Course: 

 

  • 1 teaspoon canola oil 
  • 1 large skinless and boneless salmon fillet (about 3 pounds) 
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
  • Salsa mayonnaise 
  • 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
  • ¾ cup Red Salsa
  • ¼ teaspoon salt
  • 2 cups mayonnaise 
  • 3 tablespoons chopped fresh chives
  • 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

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Course: 
  • 2 cups orzo pasta
  • 2 cups diced, rotisserie, skinless white chicken
  • 1 cups frozen peas, thawed, or shelled edamame
  • 1/2 cup chopped green onions
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1 cucumber, peeled and chopped
  • 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
  • 2 teaspoons dried dill weed
  • 1 tablespoon lemon juice
  • 2 tablespoons Nakano roasted garlic seasoned rice vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo
Chicken Salad with Orzo

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Course: 

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup tightly packed fresh spinach leaves, as needed
  • 1 cup Louisiana crawfish tails, chopped
  • 1 tablespoon blackening seasoning
  • 1/4 teaspoon chopped fresh thyme
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • Bayou Sauce (recipe follows)
  • parsely for garnish

Bayou Sauce

  • olive oil as needed
  • 1 tablespoon chopped sun-dried tomato
  • 1 teaspoon minced shallots
  • 1 teaspoon minced capers
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • juice of half a lemon
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped parsley
  • salt and freshly ground black pepper to taste

 

Crawfish-Stuffed Bayou Chicken

Crawfish-Stuffed Bayou Chicken 

Click for Video of Cooking Demonstration

Shrimp

  • 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil

Couscous

  • 2 tablespoons cooked black beans
  • 2 tablespoons julienned sun dried tomatoes
  • 6 tablespoons cooked Israeli couscous
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped green onions
  • salt and fresly ground black pepper to taste

Coulis

  • 2 ounces guava paste
  • 2 ounces water
  • 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

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Click for Video of Cooking Demonstration

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