Executive vice president of The Palm, Bruce Bozzi, shares delicious recipes perfect for the season including an iceberg lettuce wedge and carrot cake.
Recipe: Jumbo shrimp bruno (on this page) Recipe: Quinoa pilaf (on this page) Recipe: Creamed spinach (on this page) Recipe: Iceberg lettuce wedge (on this page) Recipe: Carrot cake (on this page)Flour shrimp, shaking off excess and dip in egg wash. Heat the blended oil in pan. Place the shrimp in the hot oil (oil must be hot). Sauté until golden brown, add crushed garlic continue to sauté. Drain excess oil and garlic, remove shrimp and finish cooking in the oven if necessary. Add lemon, white wine, let reduce. Add mustard and chicken stock and heat. Season with kosher salt. Add whole butter to create sauce. Place shrimp in a heated 8 ½ Sole dish. Strain sauce around of shrimp in the dish.
Toast almonds until lightly golden. Hold. Heat the oil over medium heat. Add garlic and the vegetables. Sauté vegetables until translucent (do not burn). Once translucent, add sautéed vegetables to cooked, hot quinoa, mixing well. Season with salt and pepper to taste. Add almonds and mix. Add the parsley.
Serves 6 to 8
Thaw and squeeze the spinach until all the water is removed. Heat heavy cream and butter in a pot until butter melts. Add the spinach. Add the seasoning. Heat until mixture comes to a boil. Lower to a simmer and cook for at 10 to 12 minutes until the spinach is cooked/tender. Stir constantly so the spinach does not burn. In a bowl mix the cold water and cornstarch together. (Once spinach is cooked, add the cornstarch mixture to the spinach mixture, stirring constantly until mixture begins to thicken.) Add the parmesan cheese and mix well. Adjust the seasoning if necessary. Serve hot.
Peel outer leaves of a head of iceberg lettuce. Remove stem. Cut in half horizontally and place on a dinner plate. Top with garlic vinaigrette. Top with blue cheese dressing, covering most of the entire interior of the lettuce. In a bowl, lightly toss the cherry tomatoes, cooked bacon, toasted walnuts, chives and dry blue cheese with 2 tablespoons of garlic vinaigrette. Toss well and place on top of the head of iceberg . Top with fried onions. Serve.
Preheat the oven to 350 degrees F. In the bowl of an electric standing mixer, combine the flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Mix on the slow speed to combine. In a large measuring cup, whisk together the oil, eggs, and vanilla. Pour the egg mixture into the dry ingredients, and add the carrots. Mix on the slowest speed until evenly blended. The batter will be very thick. Fold in the raisin and pecans.
Butter and flour a 10-inch round cake pan with 3-inch sides. Scoop the batter into the prepared pan, and smooth the top. Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack to room temperature.
While the cake is baking, make the frosting. In a large bowl, beat the cream cheese, butter and super fine sugar vigorously with a wooden spoon until fluffy. Stir in the orange zest.
Run a small knife around the edge of the cake pan to release the sides, and turn out onto a work surface. Slice the cake horizontally into three 1-inch layers, using a long, serrated bread knife and placing your hand atop the cake to help guide the knife evenly. Turn the cake several times to be sure you are cutting even layers. (Take care that the cake is completely cool before you frost it, or the warmth of the cake will melt the frosting on contact.) Spread one cake layer with about a quarter of the frosting; then top it with the second cake layer, matching up the edges. Spread with another quarter of the frosting. Cover with the third cake round, and frost the top and sides of the cake evenly with the remaining frosting. Refrigerate for at least 1 hour, and up to 24 hours, to firm the frosting. For the best flavor, allow to return to room temperature before serving. Dust generously with confectioners sugar, and cut into wedges.
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
A student at a school hit by Monday’s tornado in Okla., reunites with the teacher who saved him.
“ ”