Clay Douglass And His 112th Cooking Secret: Crab Cakes April 7, 2011

Clay Douglass recommends crab cakes for an easy and quick meal.

Ingredients: 3 tablespoons butter, 1 green onion, finely chopped, 2 tablespoons finely chopped red bell pepper, 1 garlic clove, minced, 3 tablespoons heavy cream, 1 tablespoon Dijon mustard, 1 egg, 1/2 teaspoon minced fresh parsley, Cayenne pepper, 1 cup bread crumbs, 1/4 cup grated Parmesan, 1 pound white or claw crabmeat, picked free of any bits of shell, 2 tablespoons vegetable oil.

Instructions:  Melt 1 tablespoon of butter in a skillet over medium heat. Saute the onion, bell pepper, and garlic for approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, and mix well. Fold in the crab meat into 8 patties. In a bowl, combine the remaining bread crumbs with the Parmesan and pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours. In a skillet, combine the oil and remaining 2 tablespoons of butter. Cook each side for approximately 3 minutes.

Clay Douglass ‘ Score: 4/5

Clay Douglass And His 111th Cooking Secret: Chicken Risotto April 5, 2011

Clay Douglass recommends his 111th cooking secret, Chicken Risotto, very easy to make and great dinner option.

Ingredients: 1 cup of risotto rice, 
2 cups of chicken stock, 
2 tablespoons of tomato sauce, 
½ chopped onion,  
2 crushed cloves of garlic,  
2 tablespoons of olive oil, 
4 chicken breasts,  
2 cups diced vegetables like mushrooms, corn kernels, carrots, spinach, peas.

Instructions:  Fry the chicken breasts in a large fry pan and then remove it and set aside. Then stir fry the vegetables and garlic, make sure they are still crispy. Then add rice and sauté for 3 minutes and add the tomato sauce and sauté for 3 more minutes. Add the chicken stock, boil and then put the chicken on on top. Cover and simmer in low heat until rice is cooked and liquid is absorbed (approximately 15 minutes).

Serve with lettuce salad and enjoy!

Clay Douglass

 

Score: 4/5

Clay Douglass And His 110th Cooking Secret: Homemade Tartare Sauce March 29, 2011

Clay Douglass recommends his 110th cooking secret, Homemade Tartare Sauce, a must with your meals.

Ingredients: 2 egg yolks,  
½ teaspoon of Dijon mustard, 
1 tablespoon of white vinegar or similar, 200 ml of olive oil, 
¼ of finely sliced medium sized onion (preferably red onion), 
1½ tablespoons of finely sliced red capsicum, 
2 finely sliced gherkins,  
juice of half a lemon, 
1 tablespoon finely chopped parsley.

Instructions: In a food processor add the eggs, mustard and vinegar and mix. While mixing, slowly add the olive oil until it the mixture thickens. Then place the mixture in a medium sized bowl and add the onions, capsicum, gherkins, lemon juice and parsley and mix well. Your tartare sauce is ready!!!

Try it with chips, seafood and salads.

Clay Douglass

Score: 4/5

Clay Douglass And His 109th Cooking Secret: Eggplant Parm March 17, 2011

Clay Douglass and his healthy eggplant parm.

Ingredients: 1 eggplant, diced canned tomatoes in water, extra virgin olive oil, low fat mozzarella cheese, grated or diced garlic
salt and pepper.

Instructions: Line baking pan with foil and wipe with olive oil. Add garlic, oil, and salt and pepper to the diced tomatoes. Slice eggplant into 1/4 inch slices, or even thinly if you can. Place first layer of eggplant into baking dish. Place a layer of diced tomatoes and top with sliced mozzarella cheese. Continue layering eggplant, sauce and mozzarella until you have 2 or 3 layers. Bake in a 350°F oven for 30-40min or until cooked through. Top with grated Parmesan cheese.Clay Douglass ‘ Score: 4/5

 

Clay Douglass And His 108th Cooking Secret: Supreme Chicken Burgers March 16, 2011

Clay Douglass recommends this great family recipe of Chicken Burgers.

Ingredients: 2 boneless chicken thighs,  
2 bread rolls, 
1 tablespoon of american mustard, 
1 teaspoon of honey,  
1 teaspoon Worcestershire sauce, 1 tomato, lettuce and cheese.

Instructions: Put the chicken in a bowl already trimmed. On a small bowl add the mustard, honey, Worcestershire and mix well. Add this mixture to the chicken and continue mixing. Then in a big pan cook everything on medium high heat. Finally, add tomato, cheese and lettuce to the bread with cooked chicken.

Enjoy!

Clay Douglass ‘ Score: 3/5

Clay Douglass And His 107th Cooking Secret: Meat Soup March 11, 2011

Clay Douglass recommends this easy recipe for meat soup.

Ingredients: 1 lb ground beef, 1 lb 1-inch cubes of beef, 28 oz can tomato sauce, 2 cans kidney beans, drained, 1 can cannellinni beans with liquid, 1 medium onion, finely chopped, 1 green bell pepper, diced, 3 cloves garlic, minced, 2 jalapenos, finely chopped, Couple dashes hot sauce, 1 tsp basil, 1 1/2 tsp oregano, 1 tsp salt, 1/2 tsp pepper.

Instructions: Cook and drain ground beef.  Add all the other ingredients to the meat in a large pot and bring to a boil, then reduce to a simmer and cover for two hours. Add the meat back to the chili and serve.

Clay Douglass ‘ Score: 3/5

Clay Douglass And His 106th Cooking Secret: Spanish Ceviche February 25, 2011

Clay Douglass shares his Spanish weakness, ceviche.

Ingredients: 1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned, juice of 3 limes, 1-2 fresh red chillies, seeded and very finely chopped, 1 tablespoon olive oil, salt . For the garnish: 4 large firm tomatoes, peeled, seeded and diced, 1 ripe advocado, peeled and diced, 1 tablespoon lemon juice, 2 tablespoon olive oil, 2 tablespoon fresh coriander leaves.

Instructions: Cut the fish into strips. Put these in a flat dish and pour over the lime juice. Cover with plastic wrap and leave for 1 hour. Mix all the garnish ingredients together, except the coriander. Season the fish with salt and scatter over the chillies. Drizzle with the oil, toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more. To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.

Clay Douglass ‘ Score: 3.5/5

Clay Douglass And His 105th Cooking Secret: Smoked Salmon and Prawns with Avocado Salsa February 21, 2011

Clay Douglass and his 105th cooking recipe, Smoked Salmon and Prawns with Avocado Salsa, great in sunny days!!

Ingredients: 500 g smoked salmon slices, 
16 small peeled and cooked prawns. For the salsa: 3 medium sized tomatoes (without seeds and finely chopped), 
3 avocados (chopped), 
1 onion (finely chopped),  2 tablespoons of lemon juice and salt and pepper to taste. For the dressing: ¼ cup virgin olive oil,  
1 tablespoon of lemon juice, 1 tablespoon chives and salt and pepper to taste.

Instructions: First prepare the salsa combining all the ingredients in a medium sized bowl and mix well. Then cut the smoked salmon in pieces of about 8 cm long. Top each slice of smoked salmon with salsa and then lay a second salmon over the salsa, top with salsa again and finish with salmon. On the other side, mix all the ingredients of the dressing.  On top of the salmon place 2 or 3 prawns and add dressing on the top.

Clay Douglass ‘ Score: 4/5

Clay Douglass And His 104th Cooking Secret: Old Style Meat Stew February 14, 2011

Clay Douglass and his 104th cooking recipe, the Old Style Meat Stew, great when weather starts to cool.

Ingredients: 1 kg veal meat cut in cubes, 2 medium size onions sliced, 
2 tablespoons of olive oil, 3 carrots, 2 celery, 2 leeks. 1 liter of water, 
1 kg potatoes,  3 tablespoons chopped fresh basil, salt and pepper t taste.

Instructions: First fry meat with the olive oil until seared on both sides. Then add the onions and cover so it stews gently for a few minutes. Cut the vegetables in cubes and add to the saucepan. Add the water with salt and pepper to taste. Cover the saucepan and after it starts to boil simmer in low heat for approximately an hour. Add the potatoes in thick wedges after 40 minutes of simmering. Add the fresh basil before serving.

Clay Douglass ‘ Score: 4/5

Clay Douglass And His 103rd Cooking Secret: Chicken Lasagna February 3, 2011

Clay Douglass and his 103rd cooking recipe, Chicken Lasagna, great for kids and grownups.

Ingredients: 3 boneless chicken breast halves (without skin), 6 lasagna noodles, 1 cube of chicken bouillon, 6 ounce of tomato sauce for pasta, 8 ounce of cream cheese, 2 cups shredded mozzarella cheese, 2 sauce, 1/4 cup hot water and salt and pepper to taste (if necessary).

Instructions: First soak the lasagna noodles for 15 minutes in hot tap water or until al dente. Drain, rinse with cold water, and set aside. In the meantime, place the chicken in a medium size saucepan, cover it with water and boil for 20 minutes or until the chicken is cooked. Then shred the chicken breasts and reserve. Preheat oven to 175 degrees C.

After the chicken is ready and shredded, dissolve the bouillon cube in hot water and mix it with the chicken, the cream cheese and 1 cup mozzarella cheese.

Finally, spread 1/3 of tomato sauce in the bottom of the baking dish, the cover the sauce with the chicken mixture and then with the lasagna noodles. Repeat the layers.  At the top, add the rest of the tomato sauce and cover with mozzarella cheese. Bake in the oven for around 30 minutes.

Clay Douglass ‘ Score: 4/5