Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 2:11 pm

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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 12:17 pm

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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 9:32 am

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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 3:42 pm
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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 11:24 am

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.


Clay Douglass ‘ Score: 3/5


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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 4:30 pm

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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 1:04 pm

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