Cat Kora's Greek Fishermen's Stew

With our leftover (FRESH, never frozen) shrimp from Fabian's, we made this recipe. It was not the same stew that I had at Cat Kora's restaurant, Kouzzina, at the Boardwalk at Disney World, but it was still very good. It was just less spicey...I think that what I had at Kouzzina had fennel (the bulb) in it, and this does not.

Ingredients
1/4 cup extra virgin olive oil
1 large yellow onion, halved lengthwise and sliced into half moons
2 cloves garlic, minced
1 cup dry white wine
1 15-ounce can diced tomatoes
1 tbs chopped fresh marjoram (or 1 teaspoon dried marjoram)
1 tbs chopped fresh Italian flat-leaf parsley
2 cups seafood/fish stock or bottled clam broth or cold water
1-1 1/2 pounds of shrimp, clams or mussels (deveined, shelled and cleaned)
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
4 thick slices rustic bread toasted rubbed with garlic and olive oil

Cooking Directions
Pour the olive oil into a large saucepan or pot set over medium-high heat. When the oil is hot but not smoking, cook the onion slices until lightly browned, about 5 to 7 minutes. Add the garlic, saute for 2 to 3 minutes more, and then pour in the wine. Reduce the heat slightly and simmer the mixture for 3 to 4 minutes. Add the diced tomatoes and herbs.
Pour in the fish stock or water and then add the clams and mussels (if using). As soon as the clams and mussel shells open, add the shrimp and simmer just until shrimp are pink. (If you're not adding clams or mussels, you can add shrimp right after you've added the fish stock.)
Season with salt and pepper and serve hot. If you like, add a toasted slice of a thick, hearty rustic bread beside each serving.
Buy mussels the day you plan to use them. About one hour before cooking, scrub mussels with a brush (no soap!) under cold running water to get rid of grit and pull off the fringed byssus (also called a beard) or scrape it off with a knife. Keep them in a bowl of ice water until they go into the pan. The mussel shells will open during cooking. If any mussel doesn't open, toss it.
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Disaster Kitchen Notes:

I used extra tomatoes...more like 20-25 ozs. For the protein, I used 1.5 lbs of shrimp, 4 clams, and 5 ozs of red snapper that I had leftover in the freezer.

Clams: they must be cleaned...you take two bowls of cold water...put the clams in one bowl and move them around, transfer them to the second bowl and do the same. Toss out the water from the first bowl and fill it with fresh. Repeat until the water in one bowl is clean. It will take about four or five times.

I also added some extra salt.

Grilled Shrimp Fajitas

Ingredients for shrimp marinade:
1-1 1/2 lbs large shrimp, peeled (makes 5 tacos....)
1/2 yellow onion (quarter inch slices, then cut in half)
1 clove garlic, grated
1 lime, juiced
1 tsp lime zest
1 cup pineapple juice
1 tbs woostershire sauce
1 tbs chili power
1 tsp sea salt

Other Fajita Ingredients:
Small, taco sized flour tortillas (corn tortillas would work as well)
shredded lettuce
fresh, diced tomatoes


Mix all ingredients in large freezer bag or marinating dish. Include lime rind (just toss it in the bag whole). Refrigerate for 1 hour. Remove shrimp from marinade and grill. Cook remaining marinade and onions in a non stick skillet (discard lime rind). Bring to boil and cook until onions are soft and transparent. Mix with grilled shrimp before serving.


Sauce:
1/3 cup light sour cream
2 tbs lime juice
1 tbs cilantro

OR
Guacamole

Passport Potato Salad

This potato salad is a cross between German potato salad and traditional, mayonaise based potato salad.

Ingredients:

2 to 2 1/2 lbs of new potatoes (red potatoes), scrubbed, cut into 2 inch by 1 inch pieces, boiled in salted water for about 10 minutes (or until soft and cooked through), and drained

1/2 lb thick cut bacon

3 large eggs, hard-boiled and chopped

4-5 green onions, trimmed and chopped (white & green)

3 tablespoons apple cider vinegar

1/2 cup light miracle whip

4 tablespoons Grey Poupon dijion mustard

1/3 cup olive oil

2-3 tsp dried parsley (fresh works, too, do 1-2 tbs)

Salt and pepper to taste

Cook bacon on a broiler pan in the oven. Start on either 375 or low broil, and increase to high broil at the end if it needs more crisping. Cut in to small pieces.

In a separate bowl, stir together the Miracle Whip, Grey Poupon, apple cider vinegar, and parsley. Then, slowly add the olive oil and stir or whisk vigorously until all combined. Add salt and pepper to taste.

In a large bowl, mix together the potatoes, bacon, eggs, and green onions. Then stir in half of the dressing. Taste...you'll probably want to add in the rest of the dressing, but it's better to have to little and add more, then have too much! You can even make more dressing if you need it. You may want it more mustardy or creamier or more vinegary...it's really up to you and very easy to adjust!

Tortellini with Simple Sauce

Ingredients:

2 - 9 oz packages of refrigerated tortellini (Suggested: Archer Farms or Buitoni, and flavor works), cooked according to directions (salt water before added pasta) and drained
1 can crushed tomatoes (14.5 oz)
2 cans Italian recipe stewed tomatoes (14.5 oz)
2 cloves garlic, grated
4 ozs mascarpone cheese
2 tsp dried basil
2 tsp dried oregano
1 tsp thyme
Freshly grated Parmesan cheese
salt and pepper to taste


Directions:
In a large pot, combine the crushed tomatoes, stewed tomatoes, garlic, Mascarpone, basil, oregano, thyme, and stir over medium heat until the cheese is fully incorporate. Add in the freshly cooked tortellini. Stir. Add salt and pepper to taste. Portion into bowls and top with Parmesan cheese prior to serving.


For thicker sauce: drain the stewed tomatoes. I didn't drain them though and it was great.


Serves: 2 to 4 (Chris and I are hearty eaters and we had a serving left over...if you served it with a salad and some bread you'd definitely be able to stretch it to 4 to 5 people)

Strawberries filled with Mascarpone and Whipped Cream

Ingredients:

18 to 24 large strawberries, washed with tops removed and a small opening cut in the top (just cut it when you remove the tops)
6 oz Mascarpone Cheese

Fresh Whipped Cream (see below)

1/3 cup granulated sugar (regular, white sugar)

1/2 tsp nutmeg, freshly grated

1/2 tsp lemon zest

1 tbs lemon juice

1 tsp cinnamon

Whipped Cream:
1 cup whipping cream (keep refrigerated until ready to use)
1 tsp vanilla
3 tbs granulated sugar

Place the metal bowl and whisk attachment, both that work with your stand mixer, in the freezer for about 20 minutes (or longer) to chill. Then screw in the bowl and attach the whisk. Pour in the whipping cream, sugar, and vanilla, and start with the mixer on medium speed. Then put it up to full power. Whisk for several minutes or until it doubles in size.

Next, add in the mascarpone, sugar, nutmeg, cinnamon, lemon juice and lemon zest. Whisk in the mixer, scrape sides, repeat. Add additional sugar, cinnamon, and lemon to taste.

Spoon the fluffy mix into a pastry bag or mechanical pastry bag. Use a large tip, and pipe into each strawberry. You can refrigerate the mix and fill the strawberries right before you are ready to serve.

Variations: I peeled and sliced two kiwis and about 10 blueberries to decorate the platter and give it some color.

Baked French Toast Casserole

From Paul Dean at http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html


Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

My notes:

I doubled the cinnamon and added a little extra nutmeg. I also skipped the pecans. Also, it's fine if the bread is a few days old. And, the 15 oz loaf of bread I used was only like 14 slices, not 20, with less than 1 inch slices. I also sliced those in half to make it easier to fill the pan. And make sure that you use a deep enough pan because it puffs up in the oven.

Lastly, if you really aren't a huge egg person, I'd cut an egg or two out, and add a little more half-and-half.

Spinach and Gouda Mini Quiches

Ingredients:

Cooking spray (like Pam or Market Pantry brand)

2 premade, rolled up pie crusts, thawed and brought to near room temp (Pillsbury brand comes 2 to a box)

2 large eggs

2 egg yolks

4 tables spoons freshly grated Parmesan cheese

1 (10 ounce) box frozen spinach, thawed and squeezed out

2 cups half-and-half

4 ounces grated smoke Gouda cheese (about 1 cup)

1/2 tsp freshly grated nutmeg

1/2 tsp salt (plus more for right before serving)

1/4 tsp pepper

4 chopped green onions (white and green)

4 sun dried tomatoes, cut in half and then lengthwise into 1/4 to 1/8 inch slices

Directions:

Preheat oven to 375 degrees F. Spray 2 muffin tins with cooking spray.

In a blender mix the half-and-half, eggs (beat in a separate bowl first), smoked Gouda, nutmeg, green onions, spinach, salt, and pepper. Blend for about 30 seconds. Then roll out the first pie crust (if it cracks, it may still be too cold, so just let it rest another 5 minutes or so). Roll out the dough so it is all the same thickness. Using a drinking glass or cookie cutter with a 3 1/2 inch diameter, cut circles in the dough. Then, carefull peel them, one by one, from your work surface (I worked on a silpat mat), and fit them into each muffin cup. They won't fill the entire cup. Then take the left over scraps, roll it up into a ball, nead it a few times, and then roll it out to make more.

After you have a pan filled, take a spoon and fill the pie crust cups. You can fill it to the top of the pie crust. Then, top with first grated cheese and then a piece of sun dried tomato. Then, bake for 20 to 25 minutes. You know they are done when the crusts are done on the bottom, so just use a fork to flip one up and see if it is still translucent or if it's gotten slighly golden. It should be golden.

Repeat with other pie crust.

Serve heated or at room temperature. Sprinkle a little salt on before serving. Immediately after I reheat these for serving, I plan to top them with a mixture of shredded Gouda, grated Parmesan, salt, pepper, and a dash of nutmeg.

Variation: Instead of pie crusts, you could substitute puff pastry sheets. Also, you could cut out large squares and let the edges overflow from the cup.

Meat Stuffed Rigatoni

Ingredients:
Meat Filling:
1 lb lean ground sirloin
1/2 yellow onion, chopped in small pieces
2 cloves garlic, grated
1 cup part skim ricotta cheese
1/4 cup shredded mozzarella
2 tbs fine bread crumbs
1 tsp salt
1 tbs ketchup
1 tbs worstershire
2 tsp dried oregano
2 tsp dried parsley
2 tsp dried basil

Pasta:
8 oz large rigatoni (Italian speciality food store is a great place to find them...the largest you can get)
2 tbs olive oil + 1 tsp salt
4 ozs fresh mozzarella (in a ball...the kind you can slice)
1 jar tomato sauce (I used Ragu Roasted Garlic and Tomato)

Fill a pot with water and add the oil and salt. Boil. Cook the rigatoni (don't cook it too long because you don't want it to fall apart when you're trying to stuff it).

Cook the meat in a non stick skillet and half way through cooking add the onion. In a large bowl mix all the "meat filling" ingredients, including the meat and onion you've cooked. Mix thoroughly and let cool.

Drain the pasta and rinse with cool water.

Once everything is cooled, you can start filling the shells. I just did this by hand. The meat mix was too thick to go through a pastry bag.

You could put all the noodles in one large lasagna pan, or you can use gratin bakers. I used the all-clad ones with the handles. I just kept it to basically one layer of noodles in two gratin dishes, and then I went ahead and layered the rest in another dish.

Back in your non stick skillet heat the tomato sauce and add any lefter over meat mix. Add any seasonings that you think it needs. Then pour the sauce evenly over the filled pasta. You definitely don't need it swimming in sauce, and if you've used shallow bakers this won't be an issue. Then top with sliced mozzarella.

At this point, you can either cover everything and put it in the fridge, or you can go ahead and bake it immediately. Bake at 375. If you've refrigerated, bake for about 20-30 minutes (if the cheese browns too quickly, cover with foil sprayed with cooking spray). If you bake it immediately, cook for about 15 minutes, until heated through.