Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

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


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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 12:11 pm
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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

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 3:01 pm
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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

 

Clay Douglass And His 102nd Cooking Secret: Potato Casserole February 2, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 1:26 pm
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Clay Douglass easy recipe for Potato Casserole with ground beef.

Ingredients: 1 to 1 1/2 pounds lean ground beef, 1/2 cup chopped onion, salt and pepper, 3 large potatoes, sliced, 2 Carrots, shredded, 1 can cream of mushroom soup, 1 cup shredded Cheddar cheese

Instructions: Brown the ground beef in a sauce pan with chopped onions; cooking the onions until they are tender. Drain off excess fat; put ground beef and onion into a casserole dish. Add one layer of sliced raw potatoes, add salt and pepper; shred carrots to cover potatoes. Put mushroom soup over the carrots and bake at 350° for 40 to 50 minutes, or until the potatoes are soft. Sprinkle some shredded cheese over it and bake for about 5 minutes.

Clay Douglass ‘ Score: 5/5

 

Clay Douglass And His 101th Cooking Secret: Carbonara Bacon Pasta January 31, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 1:54 pm
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Clay Douglass and his famous Carbonara Bacon Pasta

Ingredients: 1 onion (finely chopped), 
1 crushed garlic clove, 
15 bacon rashers (finely chopped), 1 kilo of penne pasta, 
1 egg, olive oil,  
parmesan cheese and 
pepper and salt to taste.

Instructions: First start boiling the water with salt for the pasta and boil until tender (al dente).

On a medium size fry pan put the oil and cook the onion and garlic for a few minutes until the onion is transparent. Then add the bacon and cook until the bacon is cooked.

On a small bowl put the egg and mix with a fork. Then when the pasta is ready and drained add the egg so it is cooked with the heat of the pasta. Then add the mix of the garlic, onion and bacon to the pasta. Add Parmesan cheese to the pasta and mix well.

Clay Douglass ‘ Score: 4/5


 

Clay Douglass And His 100th Cooking Secret: Veggie Pizza January 25, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 6:51 pm
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Clay Douglass shows the easiest way to prepare a simple but tasty veggie pizza:

Ingredients for the crust: 1 large and 1 small package of rolls (I recommend Pillsbury or anything similar).

Ingredients for the sauce: ½ cup mayonnaise, 1 8 oz. Cream cheese, 1 package dry ranch dressing.

Ingredients for the topping: 1 package Shredded Cheese, 1 medium onion, Broccoli, Cauliflower, Tomato, 1 can black olives

Instructions: Butter a pan and spread the rolls over the bottom. Follow package instructions. In the meantime, mix the sauce ingredients all together. Wait for the rolls to cool off and and spread the sauce over the top. Dice all vegetable and spread over the top of the sauce. You can add all vegetables, or skip the ones you don’t like. Spread the cheese over the top and refrigerate for 24 hours.

Clay Douglass ´Score: 4/5

 

Clay Douglass And His 99th Cooking Secret: Mexican Dip January 21, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 2:23 pm
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Clay Douglass presents the best dip for a great Mexican party, amaze your guests with this 7 layer dip.

Ingredients: 430 g refried beans (the can ones), 
1 mashed avocado, 250 ml of sour cream, 300 g of tomato salsa 
(Mexican type, choose the spice as desired), 7 small shallots already sliced, 1 can of olives also sliced 
and grated mozzarella cheese.

Instructions: On a large plate, at least 5 cm deep place all the ingredients in the suggested order. Serve with Mexican chips and enjoy!!!!

You will like if: like Mexican flavors.

Clay Douglass ‘ Score: 3.5/5