Carrots Glazed With Honey and Brandy

Ingredients

1 pound baby carrots with tops trimmed,
2 cups water

1 tablespoon sugar

1/2 teaspoon salt

3 tablespoons butter

2 Tablespoons honey

1 tablespoon brown sugar

2 tablespoons brandy

1 tablespoon chopped fresh parsley

Directions:

Bring to boil water, sugar and salt.  Blanch carrots in boiling water for 2-3 minutes. Remove and place in ice water bath.   Drain well.  Over medium heat melt butter, honey, and brown sugar in heavy large skillet over medium high heat, stirring until butter melts and sugar dissolves. Add carrots and brandy and cook until carrots are coated with glaze, about three minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature. Reheat over medium low heat before serving.) Sprinkle with parsley. Makes 5 servings.

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Fresh Tomato Soup with Basil

 

It a remdition of a local eaterys tomato soup. 

Ingredients

2-3 onions chopped

1 medium carrot, rough chopped

1 smallish potato, rough chopped

1 1/2 lb. tomatoes, quartered

2-3 bay leaves

1/2 oz. sun-dried tomatoes

2 sticks celery, chopped

1-2 tsp. vegetable stock powder

1-2 cloves garlic

2 tbs. freshly chopped basil or 1-2 tsp. dried basil

Procedure:

1. Saute onion, garlic, carrot and celery in a little olive oil for about 5 minutes until it gets soft.
2. If using dried basil, add it now. Then add potato and saute a little more.
3. As soon as the potatoes begin to stick it is time to add the tomatoes, bay leaves an sun-dried tomatoes. Also add enough water/stock to just cover tomatoes.
4. Simmer for half an hour, or until all vegetables are tender. 
5. Fish out the bay leaves. Blend. Season to taste adding fresh basil.

Author Bio:
Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Fennel and Red Onion Salad with Tarragon Dressing

 

Powerful salad without really salad beside the underliner.

Ingredients

2 cups white wine vinegar

4 ounces fresh tarragon

4 cups olive extra virgin oil

7 1/2 lbs red jumbo onion

24 ea fennel bulb

12 ea Boston lettuce

8 ea red bell pepper

Procedure

1. Mix vinegar, tarragon, olive oil salt and pepper.

2. Cut onion to thin rings of 1/8 inch Slice Fennel into 1/8 inch slices.

3. Add red onions and fennel to dressing; toss to combine. Cover and let stand 1 hour. 

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Baked Pears w/ Cranberries & Walnuts

Ingredients:

3 ripe but firm pears, peeled, cored and quartered

1/3 cup pomegranate juice

1/2 cup dried cranberries

1/4 cup chopped walnuts

Preparation:

1. Preheat oven to 350 degrees.  
2. Place quartered pears in a baking dish. Drizzle pomegranate juice over pears.  
3. Sprinkle cranberries and walnuts over the top.  Bake for 20 minutes, or until pears are tender.
4. Serve with juices and fat-free or low fat frozen vanilla yogurt. 

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Crusted Cod w/ Sweated Leeks & Roasted Cherry Tomatoes, Brussels Sprouts & Turnips

Crusted Cod w/ Sweated Leeks & Roasted Cherry Tomatoes, Brussels Sprouts & Turnips

I made this entree in culinary school for the British Isles Cuisine.  Might have been the first meal in which comment cards from dinner did not make mention that the dish needed more salt.  If you look it is also the first salt free meal served.

Ingredients

3 ounces olive extra virgin oil

2 ea 165 ct lemons

1.50 lbs boneless cod fillet

1/2 ounces parmesan, grated cheese

1 oz lb Japanese bread crumbs

1 teaspoons Italian parsley

1 tbsp unsalted butter

Dash cup black ground pepper

Procedure

1. Mix olive oil with the lemon juice in a shallow dish and marinade the cod fillets in the refrigerator until ready for use.

2. Place the Parmesan, breadcrumbs, parsley, seasoning and lemon zest in a bowl and mix thoroughly.

3. Remove the fillets from the marinade and place in an Baking Sheet. Spread 1/2 inch crust over the fish.

4. Bake in preheated oven at 400 degrees for 15-20 minutes until golden brown.

Roast Cherry Tomatoes with Brussels Sprouts & Turnips

Ingredients

1 lbs Brussels sprouts

3  ounces oil

½ pint cherry tomato

1 white turnip

Procedure

1. De-stem and cut in half Brussels sprouts.  Peel and dice turnips into ¼ squares. 
2. In large Stock pot Parboil for Fennel, Turnips & Brussels Sprouts in water for 15-20 minute.
3. Heat oven to 400 Degrees.  Coat vegetables with oil in Hotel Pan. Cook 10-15 minutes or until golden.  Shake half way through

Sweated Leeks

Ingredients

3 Tbsp stick unsalted butter

1 Tbsp minced garlic

1 each leek

Procedure

1. Using a sharp chef's knife, cut the root portion diagonally of the leek off just above the base and discard.
2. Melt butter and garlic in very large skillet.  Approximate 3-5 minutes.
3. Add leeks.  Cook for 7-10 minutes or until tender.
4. Add water if it is sticking to pan.

Prep:  Serve with the juices drizzled over, on a bed on sweated leeks with the roast tomatoes, Brussels sprouts and turnips.  Top with a sprig or two of fennel from the salad

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Long Beans and Lobster

Ingredients

2 rock lobster

1/2 pound Chinese long beans

1 medium yellow onion diced

2 cloves chopped garlic

2 tablespoons of chopped green pepper

2 Tbsp Canola oil

2 Tbsp Butter

Sauce to marinate lobster

2 tbsp fish sauce

1 tsp sugar

1/ tsp black pepper

Garnish with sesame seeds and paprika

Directions

Marinate lobster for 30 minutes. Sweat onions, garlic and pepper and 2 Tbsp canola oil in wok or sauce pan on high heat. After 3 minutes add beans to wok coating well. Cover and stir each minute for 3 minutes. Add butter in center wok and place lobster on top. Cook until lobster is done. Place beans on plate. Place lobster in center. Pour sauce all over beans. Add a pinch of paprika to lobster, sprinkle dish with sesame seeds. Yummy just cooked and ate it.

From the.....

Eat/Cook/Shop The Right Foods Channel

GoodTimeCharlieProd's Channel

 

I've posted up about 50 videos out of 100's I've shot.  This is one of my favorite.

Video How to

Finished version should look like this.

Flat Iron Steak with Red Wine Sauce

Ingredients: 

2 (1-pound) flat iron steaks or tri-tip steaks

Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Directions:

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.