ChefRonMartel: Roasted Duck with Shrimp, Asparagus and Baby Bella...

ChefRonMartel: Roasted Duck with Shrimp, Asparagus and Baby Bella...: "Roasted Duck Cook Duck in a 200 degree oven for 5 hours 30 minutes. Turn oven temperature up to 375 degrees and continue cooking duck anoth..."

Roasted Duck with Shrimp, Asparagus and Baby Bella Mushroom Risotto

Roasted Duck

Cook Duck in a 200 degree oven for 5 hours 30 minutes.

Turn oven temperature up to 375 degrees and continue cooking duck another 30 to 40 minutes to brown and crisp the duck.

Risotto

1 1/2 cups chicken stock

½ cup half and half

1 cup Arborio Rice

2 Tbsp butter

6 baby bella mushrooms

1 lb asparagus cut into 1 ½ inch lengths

1/2 lb shrimp

1/2 cup chicken stock (to be added as needed during cooking process

Saute’ Shrimp, mushrooms and asparagus in the butter. Cook until tender .

Bring 1 ½ cups stock and half and half to a simmer add Arborio rice. When the liquid is absorbed if the rice is not cooked through stir in small amounts of extra stock until rice is cooked through. Stir in Shrimp, mushrooms and asparagus. Serve.

ChefRonMartel: Boneless Pork Chops Stuffed with Prosciutto, Asiag...

ChefRonMartel: Boneless Pork Chops Stuffed with Prosciutto, Asiag...: "Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce. 4 Bone..."

Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce

Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce.

4 Boneless pork chops ¾ inch thick

3 ounces Prosciutto   ¼ inch diced

2 Tbsp Shredded Asiago cheese

2 Tbsp Spicy Globe Basil (If not available you may use any fresh basil)

8 sundried tomatoes

1 Tbsp fresh chopped garlic

3 Tbsp all purpose flour

2 Tbsp Extra Virgin Olive Oil

Method

1.       Mix Prosciutto, Asiago, Basil, chopped garlic and Sundried tomatoes together.

2.       With a sharp knife cut a ¾ inch slit in one end of the pork chop. Slowly cut a pocket into the pork chop (being cautious not to puncture the chop through the top or bottom or the stuffing will leak out when cooking)

3.       Stuff chops with prosciutto stuffing.

4.       Dredge pork chops in flour.

5.       Place Extra Virgin Olive oil in saute’ pan and brown chops.

6.       Remove from pan and Bake in 350 degree oven for 12-15 minutes

Marsala Sauce

1 Tbsp Extra Virgin Olive Oil

1 Tbsp fresh chop garlic

½ cup Marsala wine

1/8 cup chicken stock

1/8 cup beef stock

Method

1.       Saute’ garlic in olive oil.

2.       Add Marsala wine and reduced to half.

3.       Add stocks.

4.       Place chops into sauce and cook reducing sauce to about half and serve.

ChefRonMartel: Chicken Francaise

ChefRonMartel: Chicken Francaise: "Chicken Francaise Ingredients1 egg, beaten ¼ lemon, juiced 1 skinless, boneless chicken breast halved1 cup all-purpose flour 1 table..."

Chicken Francaise

Chicken Francaise

Ingredients

1 egg, beaten

¼ lemon, juiced

1 skinless, boneless  chicken breast halved

1 cup all-purpose flour

1 tablespoons butter

1 tsp fresh garlic

1/4 cup chicken broth

¼ fresh squeezed lemon, juiced

1 tablespoons butter dredged in flour

2 sprigs fresh parsley, for garnish

Method

1.     In a shallow dish or bowl, mix together the egg and juice of 1/4 lemon. , Dip chicken breasts in egg mixture, then dredge in flour.

2.     Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

3.     Add Garlic

4.     In a medium bowl, mix together broth and juice of ¼ lemon juiced  and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Add 1 tablespoon butter dredged in flour.  Place on serving platter, and garnish with fresh lemon slices and parsley sprigs

ChefRonMartel: Mediterrarean Haddock

ChefRonMartel: Mediterrarean Haddock: "8 oz Skinless HaddockDredge Haddock in lightly salt and peppered flourSaute with Extra Virgin Olive Oil1 Roma tomato diced1 Artichoke hear..."

ChefRonMartel: Ron and Robin's Quacamole

ChefRonMartel: Ron and Robin's Quacamole: "Guacamole2 ripe Avocados. Remove meat and crush with a fork1 Roma tomato diced6 olives chopped1 Tbs chopped onion1 tsp chopped garlicCilan..."

ChefRonMartel: Florida Stone Crabs and Dipping Sauce

ChefRonMartel: Florida Stone Crabs and Dipping Sauce: "1 Lb Florida Stone Crabs chilled and IcedWooden malletCarefully crack Stone Crabs with mallet. Florida Stone Crab dipping sauce½ c m..."

Florida Stone Crabs and Dipping Sauce

1 Lb Florida Stone Crabs chilled and Iced

Wooden mallet

Carefully crack  Stone Crabs with mallet.

Florida Stone Crab dipping sauce

½ c mayo

1 tsp Old Bay seasoning

1 Tbsp Dry mustard

1 tsp Dijon mustard

1 Tbsp Worcestershire sauce

1 tsp fresh squeezed lemon juice

Salt and pepper to taste

Mix all ingredients together. Serve as a dipping sauce

Ron and Robin's Quacamole

Guacamole

2 ripe Avocados. Remove meat and crush with a fork

1 Roma tomato diced

6 olives chopped

1 Tbs chopped onion

1 tsp chopped garlic

Cilantro

1 Jalapeño chopped

Method

Mix all ingredients together

Salt and Pepper to taste

Mediterrarean Haddock

8 oz Skinless Haddock

Dredge Haddock in lightly salt and peppered flour

Saute with Extra Virgin Olive Oil

1 Roma tomato diced

1 Artichoke heart quartered

6 Chopped Black olives

1 clove Garlic

1 Tbsp Fresh Basil

1/2 cup White wine (I prefer a Chablis but you may choose your wine of choice)

1 Tbsp butter dredged in flour

1 cup cooked linguine

Method

Saute' Haddock with olive oil.

Turn fish add garlic saute 1 minute. Add tomatoes, olives and artichoke hearts and wine.

Reduce wine to half.

Add Fresh basil and Floured butter.

serve over Linguine

My First Post

Welcome to all those that choose to view my blogs. I will be posting some of my favorite dishes, interesting things going on around me in life in Florida and Massachusetts.