Butter

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal. For cr–pes 1 1/4 cups all-purpose flour 3/4 cup yellow cornmeal 3/4 teaspoon ground cumin 1/2 teaspoon salt 2 cups whole milk 3 large eggs 2 tablespoons unsalted butter, melted,...

Ingredients: 2 Tablespoons - Shallots, chopped 2 Tablespoons - Butter 2 dozen - Shucked fresh oysters, liquid reserved 3 cups - Half-and-half cream Kosher Salt Black Pepper Chopped Parsley and oyster crackers to garnish Procedure: Heat a medium sauce pan over moderate heat. Add butter and shallots. Cook through, until tender. Do not brown. Add oysters and reserved liquid. Toss to coat in butter and shallot mixture. Add half-and-half and bring to a simmer.

by Chef Al Levinsohn Wednesday, September 2, 2009 Ingredients: 8 Fresh Alaska scallops 16 orange segments 16 lemon segments 8 grapefruit segments 4 ounces toasted macadamia, crushed 4 ounces citrus juice 4 ounces whole butter Salt and pepper, to taste For garnish: Fresh greens Flower petals Procedure: 1. In hot pan add 2T (0.9) of clarified butter. 2. Season, sear scallops medium rare. 3. Remove from pan, add whole butter.

Ingredients: 4 Tablespoons - Butter ¼ Cup - Onion or shallots, small dice 1 Cup - Arborio rice ¼ Cup - White wine (optional) 4 Cup - Stock, simmering ½ Cup - Arugula ¼ Cup - Green peas, frozen 1.5 oz. - Bacon, diced ¼ Cup - Mushrooms, sliced ¼ Cup - Parmesan cheese 1 Tablespoon - Fresh herbs 1 Tablespoon - Tomatoes, diced Procedure: In a medium pan, sweat butter, onions, bacon and mushrooms over medium heat.

by guest chef Wednesday, February 18, 2009 Ingredients: 1 game hen 1 ounce of pine nuts 1 ounce of raisins 1 ounce of capers 2 ounces veal stock 1 ounce of white wine 2 tablespoon unsalted butter Procedure: 1. Roast game hen at 400 degrees for 45 minutes 2. Remove from pan and remove grease. 3. Add wine and veal stock, raisins and capers, and pinenuts. 4. Reduce and add butter.

Pate Choux (Cream Puff Pastry) Ingredients: 1 Cup - Water 1/3 Cup - Butter 1 Cup - Flour 4 Eggs Procedure: 1. Set convection oven to 350 degrees. 2. Combine water and butter in a sauce pan on medim-high heat. 3. Bring to a boil, remove from heat and add in flour all at once. 4. Using a wooden spoon, stir flour mixer until it comines and comes clean from pan. 5. Turn mixer into a mixer fitted with a whisk and incorporate eggs, adding in one at a time and completely mixing until incorporated before adding the next.

Wednesday, October 18, 2006 - by Chef Al Levinsohn    Watch the video...   Click here for nutritional information for this recipe. Serves 8 1/2 cup of unsalted butter 3/4 cup of all-purpose flour 1 tablespoon of curry powder 1 tablespoon of garlic 1 pinch of nutmeg 1/4 cup of minced celery 1/4 cup of minced onion 6 cups of chicken stock 1 1/2 cups of diced roasted apple 3/4 pounds of diced cooked chicken meat 1 cup of cooked converted rice Cream or half and half to thin 1. Heat butter over medium heat in a thick-bottomed soup pot. Add celery, onions and curry powder and cook over medium heat to extract flavors.

Rhubarb is one of Alaskans' favorite garden treats - tell us how your Rhubarb Crisp turns out!   Fruit Mixture   Ingredients: 8-10 cups of fruit in any combination: I used 3 cups rhubarb, 3 cups raspberries, and 2 cups strawberries (cut in half) 2 tablespoons ginger juice 1 tablespoon vanilla ½ cup brown sugar ½ cup white sugar ½ cup cornstarch (or 3 tablespoons arrowroot or tapioca starch) 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon ½ teaspoon cardamom ¼ teaspoon freshly grated nutmeg Pinch of fine salt ¼ cup crystallized ginger (Ginger People brand!

Chef Al's Mulligatawny Serves 8 Ingredients – cup unsalted butter – cup all-purpose flour 1 tablespoon curry...

Pan seared king salmon with watercress cream by Chef Al Levinsohn   8 ea                             King salmon filets, 6 oz. ea 8 ea                             Medium red potatoes cut into wedges and roasted 1/2 cup                         Unsalted butter 3/4 cup                         All purpose flour 1    cup  ...

The recalls for peanut butter and other nut products from Sunland Inc. have expanded with concerns for salmonella contamination. Some of the 240 recalled products have made their way to Alaska, where retailers and distributors have taken steps to get rid of the products, according to the Alaska Dep. Of Environmental Conservation. The products include peanut butters, cookies and ice creams from different companies whose ingredients contain Sunland products. The recalled products were manufactured between March 1st, 2010 and September 24th, 2012.   Product Description Package UPC Code Archer Farms Almond, Peanut, Cashew Butter 16-oz UPC 85239-02336 SUNLAND Natural Creamy Valencia Peanut Butter 1-oz  squeeze packets UPC 48687-34072 SUNLAND Natural Creamy Banana Peanut Butter 1-oz  squeeze packets UPC 48687-54072 SUNLAND Natural Creamy Chocolate Peanut Butter 1-oz  squeeze packets UPC 48687-60072 Kimberly Stryker, Program Manager of Food Safety, DEC said “people need to look in their pantries to make sure they don't have a product - like for example, I had a product affected by the recall, that I just threw away out of my pantry.” There have been no reported illnesses in Alaska as of October 8. Sunland has 24 hour phone line on its recall at 1-866-837-1018 . In addition,...

Pate Choux (Cream Puff Pastry) Ingredients: 1 Cup - Water 1/3 Cup - Butter 1 Cup - Flour 4 Eggs Procedure: 1. Set convection oven to 350 degrees. 2. Combine water and butter in a sauce pan on medim-high heat. 3. Bring to a boil, remove from heat and add in flour all at once. 4. Using a wooden spoon, stir flour mixer until it comines and comes clean from pan. 5. Turn mixer into a mixer fitted with a whisk and incorporate eggs, adding in one at a time and completely mixing until incorporated before adding the next.

Roasted Kalamata Olives (Elies sto Fourno) Ingredients: 2 cups Kalamata olives, with pits 1/4 cup extra virgin olive oil 2 Tbsp. red wine vinegar 1 tsp. dried oregano, crushed Procedure: Preheat oven to 350° F. Drain and rinse brine from olives, place them in glass or stainless steel pan, and bake for 35 - 40 minutes. Olives are done when their flesh begins to shrink up and skins look wrinkled. Remove olives from oven, place in bowl, stir in vinegar, olive oil, and oregano, and serve.

Ingredients: 4 Tablespoons - Butter ¼ Cup - Onion or shallots, small dice 1 Cup - Arborio rice ¼ Cup - White wine (optional) 4 Cup - Stock, simmering ½ Cup - Arugula ¼ Cup - Green peas, frozen 1.5 oz. - Bacon, diced ¼ Cup - Mushrooms, sliced ¼ Cup - Parmesan cheese 1 Tablespoon - Fresh herbs 1 Tablespoon - Tomatoes, diced Procedure: In a medium pan, sweat butter, onions, bacon and mushrooms over medium heat.

Ingredients: 2 Tablespoons - Shallots, chopped 2 Tablespoons - Butter 2 dozen - Shucked fresh oysters, liquid reserved 3 cups - Half-and-half cream Kosher Salt Black Pepper Chopped Parsley and oyster crackers to garnish Procedure: Heat a medium sauce pan over moderate heat. Add butter and shallots. Cook through, until tender. Do not brown. Add oysters and reserved liquid. Toss to coat in butter and shallot mixture. Add half-and-half and bring to a simmer.

Rhubarb is one of Alaskans' favorite garden treats - tell us how your Rhubarb Crisp turns out!   Fruit Mixture   Ingredients: 8-10 cups of fruit in any combination: I used 3 cups rhubarb, 3 cups raspberries, and 2 cups strawberries (cut in half) 2 tablespoons ginger juice 1 tablespoon vanilla ½ cup brown sugar ½ cup white sugar ½ cup cornstarch (or 3 tablespoons arrowroot or tapioca starch) 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon ½ teaspoon cardamom ¼ teaspoon freshly grated nutmeg Pinch of fine salt ¼ cup crystallized ginger (Ginger People brand!

by Chef Al Levinsohn Wednesday, September 2, 2009 Ingredients: 8 Fresh Alaska scallops 16 orange segments 16 lemon segments 8 grapefruit segments 4 ounces toasted macadamia, crushed 4 ounces citrus juice 4 ounces whole butter Salt and pepper, to taste For garnish: Fresh greens Flower petals Procedure: 1. In hot pan add 2T (0.9) of clarified butter. 2. Season, sear scallops medium rare. 3. Remove from pan, add whole butter.

by guest Chef Guy Conley from Ginger Restaurant   Wednesday, August 5, 2009 Ingredients: 12 oz Ribeye 1/2 lb Butter 4 oz Blue cheese 1 roasted red pepper 1 Tbls Worcestershire sauce 5 Basil leaves 1/2 lb peanut potatoes 4 oz fresh spinach 1 oz White Wine Peppercorns and Hawaiian sea salt     Procedure: 1. Rub the steak with the...

by Chef Al Levinsohn Wednesday, July 1, 2009 Ingredients: For lime butter: 1 stick unsalted butter (8 tablespoons), brought to room temperature 1 teaspoon finely minced lime zest (about 1 lime) 1 tablespoon freshly squeezed lime juice (about 1 lime) 2 teaspoons chopped fresh cilantro Salt and freshly ground black pepper, to taste For fish: 4 (4-ounce) salmon fillets 2 tablespoons minced green peppercorns (packed in brine)

by guest chef Wednesday, February 18, 2009 Ingredients: 1 game hen 1 ounce of pine nuts 1 ounce of raisins 1 ounce of capers 2 ounces veal stock 1 ounce of white wine 2 tablespoon unsalted butter Procedure: 1. Roast game hen at 400 degrees for 45 minutes 2. Remove from pan and remove grease. 3. Add wine and veal stock, raisins and capers, and pinenuts. 4. Reduce and add butter.