Kopy Kat Recipes - N

Norfolk Airport Hilton Bailey's Pots de Cream

1 cup heavy whipping cream
8 egg yolks
1/2 cup granulated sugar
1/4 cup Bailey's Irish Cream (or any flavored liquor that you prefer)

In a small bowl, mix egg yolks and sugar. Bring heavy cream to a boil. Remove from heat. Slowly whisk heavy cream into egg yolks and sugar. Add liquor.

Rub demitasse cups with butter. Dust with sugar. Pour custard mixture into cups. Place cups in a water bath. Put in a 300 degree oven and bake for 45 minutes. Let stand 5 minutes before serving. Makes 8 servings

Nonya Sambal Sauce

1/4 cup seeded dried hot red chiles
1/4 cup hot water
1/2 cup minced red bell pepper
1/3 cup minced onion
3 tablespoons minced garlic
2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste)
1/4 cup minced seeded fresh hot red chiles
2 teaspoons salad oil
3 tablespoons liquid tamarind concentrate or lime juice
1/3 cup firmly packed brown sugar
1/2 teaspoon salt

Soak chiles in hot water until soft, about 10 minutes. Whirl mixture in blender until smooth. In a 10-inch frying pan over medium-high heat, stir red bell pepper, onion, garlic, shrimp and hot chiles in salad oil until vegetables are limp - about 3 minutes. Stir in dried chile mixture, tamarind concentrate, brown sugar and salt; cook 2 to 3 more minutes. Makes 1 cup.

Note - Use this chile sauce with shrimp satay or grilled fish and vegetables.

Nola's on the Lake Oysters Rockefeller

8 ounces fresh spinach, rinsed, steamed and patted dry
2 teaspoons unsalted butter
1/4 cup minced shallots
1/4 cup minced leeks
2 teaspoons minced garlic
1 cup heavy cream
12 oysters on half a shell
4 ounces dark Sambuca
1/2 cup grated Parmesan Reggiano
Salt and pepper

Melt butter in a skillet. Add shallots and leeks, sauté until translucent. Remove skillet from the stove, carefully set the skillet back, keeping your face away. Add Sambuca and cook for 1 minute.

Add cream and spinach. Cook for 2 minutes, then fold in the garlic. Line oysters on a baking sheet. Spoon sauce on the top and sprinkle with parmesan. Bake for 7 minutes and serve hot.

Napa River Grill's Creamy Tomato Soup

2 tablespoons olive oil
1 cup carrots, peeled and diced
1/2 cup celery, string removed and diced
1 cup onion, peeled and diced
2 cloves garlic, peeled and chopped
1/2 cup white wine
1 stick (4 ounces) unsalted butter
1/4 cup flour
2 1/2 pounds fresh tomatoes, peeled and seeded
1 26-ounce can stewed tomatoes
1 2 1/2-ounce can tomato paste
1 teaspoon fresh thyme
1/2 tablespoon parsley, chopped
1 bouquet garni (4 parsley stems, 1 bay leaf, 1 teaspoon peppercorns, wrapped in a cheesecloth bag)
2 tablespoons kosher salt
1/2 tablespoon fresh ground pepper
1 cup heavy cream
2 cups vegetable stock
1 teaspoon ground coriander

In a large pot, heat the olive oil until shimmery, add the carrots, celery and onions and sauté until soft, 5 to 8 minutes. Add garlic, and cook until aromatic, another minute or so. Add the white wine, and reduce by half.

Add unsalted butter, and allow to melt. Add flour, and stir to form a paste. Add all the other ingredients, bring to a boil, reduce heat and simmer for 30 minutes.

Remove from heat, remove bouquet garni, and puree soup with immersion blender, or in batches in a stand blender. Force soup through a strainer for a finer texture. Taste and adjust seasonings with salt and pepper, if needed. Makes about 2 quarts.

Nadine's Na's Pasta

1 1/2 pounds bulk hot Italian sausage
3 slices (1-inch thick) salami
3 slices (1-inch thick) capicolla
3 tomatoes, diced
1 onion
3 red peppers
Salt and pepper
1 1/2 pounds trio pasta (3 different pastas)
3 cups marinara sauce
Asiago cheese, for garnish
Garlic bread or Italian butter bread, for serving

Saute hot Italian sausage and drain off all of the fat. Cut the salami and capicolla into small cubes and dice the tomatoes. Chop the onion and peppers. Add sausage, salami, capicolla, tomatoes, onion and red peppers to the saute pan and mix well. Add salt and pepper, to taste. Preheat oven to 350 degrees.

Cook the pasta in boiling water until al dente. Drain and set aside. In a large oven-safe dish, add all ingredients together including pasta and marinara sauce and cover. Bake for 30 minutes. Plate and top with fresh Asiago cheese. Serve with garlic bread or Italian butter bread. Makes 4 to 6 servings

Newbury House Shepherd's Pie

5 cups cooked, chopped roast beef or pot roast (about 1/2 inch pieces, or smaller)
1 cup onions, chopped
3 cups thinly sliced carrots
1 cup celery, chopped
2 cups brown gravy (approximate)
1 beef bouillon cube or equivalent base
3 teaspoons parsley flakes
1/2 teaspoon sage - no more
3 large bay leaves
1 teaspoon garlic powder
1 teaspoon salt
Pepper to taste
Margarine
Mashed potatoes
Cheddar cheese, grated

Saute onions, celery and carrots in margarine in large skillet just until tender. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes. Be sure to remove bay leaves.

Mixture should be thicker than stew but neither too dry or too runny. Add more gravy if necessary. Put approximately 3/4 cup hot beef mixture into small, round casserole dish.

Cover to edges with mashed potatoes, smoothing with knife. Mark with tines of fork. Sprinkle middle with approximately 2 Tablespoons grated cheddar. Place under broiler until lightly browned or bake in 350-degree oven for 15 minutes. Garnish with fresh parsley. Serves 10