Alaska Pollock with Orange Sauce
1/2 cup + 1 tblsp RiverHouse
Creations Grand Marnier Suzette Sauce
1/4 cup thinly slice green onion
1 tsp chopped mint or 1/4 tsp dried mint
1 lb Pollock fillet – thawed if
necessary – seasoned with flour
1 tblsp oil
Orange slices (optional)
Parsley sprigs
Directions:
Combine sauce with onion and mint.
Marinate Pollock in mixture 15 minutes.
Remove fillets from marinade and dip in
seasoned flour.
Pan-fry in oil, on medium-high heat
allowing 10 minutes total cooking time
per inch of thickness measured at its
thickest part of fish or until fish
flakes easily when tested with a fork:
turn fillets halfway through cooking
time.
Remove fillets to platter; keep warm.
Add marinade to skillet; reduce volume
by half to about 1/3 cup. Spoon mixture
over pollock. Garnish with orange
slices and parsley.
Yields 4 servings .
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Chicken with Cherry Sauce
1 tbsp olive oil
1 tbsp minced garlic
1 small onion sliced thinly in rounds
1/4 cup walnuts
4 chicken breasts rubbed with balsamic
vinegar
RiverHouse Creations Triple Cherry
Amaretto Sauce
Directions:
In a large frying pan, heat oil with
onion, garlic and walnuts until all are
golden brown (about 5 minutes). Remove
to a plate.
Add chicken breasts to pan and cook over
med heat until done (about 8 minutes on
each side). Add the onion mixture back
to pan along with the RiverHouse
Creations Triple Cherry Amaretto Sauce.
Heat until warmed through. Serve with
cornbread and fresh green beans
Tip: This dish can be
substituted with pork for equally great
results.
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Linguine and Scallops with Suzette Grand
Marnier Sauce
3 tblsp extra virgin olive oil
1 ˝ tblsp real butter or Butter Buds
25-30 Bay Scallops or about 8 large sea
scallops, quartered
Pasta Sauce ingredients:
˝ cup finely minced onions or shallots
2 tblsp red jalapeno peppers, minced (These
are sold in many super markets in bottled
form – you can use regular fresh jalapeno if
you wish – use plastic or latex gloves to
mince the peppers, or wash your hands well
immediately after handling!)
8 oz RiverHouse Creations Suzette
Grand Marnier Sauce
1 cup whipping cream or non fat Half and
Half or evaporated skim milk – (you can also
use plain yogurt or low fat sour cream for
variety)
1⁄2 cup dry white wine (Chardonnay,
Sauvignon Blanc, Pinot Gris, etc)
1⁄4 cup red or green bell pepper, minced
3 cloves garlic, finely sliced
16 ounces cooked and drained linguine or
angel hair pasta
Minced fresh Italian parsley for final
garnish
Directions:
Heat 2 tblsp olive oil over medium heat, add
butter to melt then add scallops. Remove
from heat with scallops become pale but not
cooked through – about 3 minutes.
For the Sauce: Heat 1 tblsp olive oil over
medium heat. Add onions, bell pepper, garlic
and jalapenos – sauté about 6 minutes. Add
the wine and reduce by half. Add the
RiverHouse Creations Suzette Grand Marnier
Sauce and let simmer for 2 minutes.
Add the cream or non-fat cream and scallops
with all of their juices. Let sauce reduce
for about 10 minutes.
Add pasta and combine with sauce – remove
from heat. Garnish with minced fresh Italian
parsley and serve.
Makes about 4 servings.
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2 Tbsp olive oil
4 skinless, boneless chicken breasts
1/2 cup of RiverHouse Creations Grand
Marnier Suzette Sauce
1/4 tsp salt
1/4 tsp pepper
Directions:
Heat the oil in a large skillet over medium
heat.
Sprinkle the chicken with the salt & pepper.
Sauté until cooked through, approximately
8-10 minutes per side.
Add the RiverHouse Creations Grand
Marnier Suzette Sauce and heat until
warm.
Serve with sweet potato and broccoli for a
colorful and delicious plate.
Tip: This dish can be made in 30
minutes or less.
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Grilled Spareribs With Cherry Cola
Glaze
4 12-ounce cans cherry cola (flat)
2 cups RiverHouse Creations Triple
Cherry Amaretto Sauce
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple
cider vinegar
1 tablespoon hot pepper sauce
7 1/4 to 7 1/2 pounds well-trimmed pork
spareribs
Directions:
Boil cherry cola in heavy large saucepan
over medium-high heat until reduced to 1
1/2 cups, about 45 minutes. Stir in
RiverHouse Creations Triple Cherry
Amaretto Sauce and the next 4
ingredients. Reduce heat to medium and
simmer until mixture is reduced to 2 1/2
cups, stirring occasionally, about 35
minutes. Transfer glaze to large bowl.
(Can be made 1 week ahead. Cover; chill.
Bring to room temperature before using.)
Position racks in top and bottom thirds
of oven and preheat to 325°F. Sprinkle
ribs with salt and pepper. Wrap each rib
rack tightly in foil, enclosing
completely. Divide foil packets between
2 rimmed baking sheets. Bake until ribs
are very tender, switching positions of
baking sheets halfway through baking,
about 2 hours total. Cool ribs slightly
in foil. Pour off any fat from foil
packets. (Can be prepared 1 day ahead.
Keep covered in foil packets and
refrigerate. Let stand at room
temperature 1 hour before continuing.)
Prepare barbecue (medium-low heat). Cut
each rib rack between bones into
individual ribs. Set aside 1 cup glaze.
Add ribs to bowl with remaining glaze
and toss to coat. Grill ribs until brown
and glazed, turning to prevent burning,
about 5 minutes total. Serve, passing
reserved glaze separately.
Makes 6 servings.
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Turkey Saute With Cherry Sauce
1 tablespoon butter
4 turkey breast cutlets (about 1/2 pound)
1/4 cup chopped shallots
1 teaspoon dried thyme
1/4 cup balsamic vinegar
2 tablespoons water
1 cup RiverHouse Creations Triple
Cherry Amaretto Sauce
Directions:
Melt butter in heavy medium skillet over
medium-high heat. Sprinkle turkey with salt
and pepper. Add turkey to skillet and sauté
until golden, about 2 minutes per side.
Using tongs, transfer turkey to plate. Add
shallots and thyme to skillet. Reduce heat
to medium-low heat and cook 2 minutes,
stirring occasionally. Add vinegar and water
and bring to simmer, scraping up any browned
bits. Add RiverHouse Creations Triple
Cherry Amaretto Sauce. Simmer until
sauce thickens slightly, stirring
occasionally, about 3 minutes. Season sauce
to taste with salt and pepper. Return turkey
and any collected juices to skillet. Simmer
just until cooked through and hot, about 1
minute. Transfer turkey and sauce to plates.
2 Servings; can be doubled
Tip: Steamed asparagus and
buttered white rice with some grated lemon
peel round out the main course. Angel food
cake drizzled with chocolate sauce is just
right afterward.
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