Clubhouse Recipe for Month of February

PEPPERED SALMON WITH TOMATO LIME AND CAPER RELISH

Relish:
2 Roma tomatoes, finely diced
1 Tbsp. capers
1 tsp. diced red onion
1 tsp. diced pepper (either yellow, orange, red, or green)
3 limes, rolled, squeezed and juiced
1 oz. extra virgin olive oil
Salt and pepper, to taste

Combine all ingredients in a mixing bowl and let stand for a minimum of 1 hour at room temperature. (Taste and adjust to your taste!)

Salmon:
2 - 6 oz. salmon filets, skinned and deboned
1 oz. olive oil
Course ground black pepper
Kosher salt

Generously sprinkle black pepper, and a bit of salt on one side of salmon filets. Heat olive oil over medium high heat in saute pan until it just beings to smoke. Add salmon, pepper side down and saute for 4-5 minutes until well browned. Flip and reduce heat to medium and continue to cook until done to wellness desired (4-5 minutes for medium, less for rare). Remove from pan and let rest on a plate for a couple of minutes.

To plate: Place mixed salad greens decoratively on plate and place salmon on top. Top with the relish and serve with vegetables.

As an alternative sauce: Boil down pure orange juice until thick and serve over the salmon with orange slices on the side of the mixed salad greens.

Taken from the Cooking Demonstration by Gavin Williams, Director of Food and Beverage at The Villages.

Clubhouse Recipe of Month of January

PASTEL IMPOSIBLE (IMPOSSIBLE CAKE)

Cake:
1 box chocolate cake mix
1/2 can evaporated milk
1/2 cup oil
3 eggs
1 cup caramel sauce

Preheat over to 350. Stir the chocolate cake mix with the evaporated milk, oil, eggs, and caramel sauce until mixed. Pour into greased 9x13 inch pan. Set aside.

Flan:
1/2 can condensed milk
1/2 can evaporated milk
3 eggs
1 teaspoon of vanilla essence

Combine the condensed milk, evaporated milk, eggs, and vanilla essence. Slowly, pour the flan mixture on top of cake mix, creating a second layer on top of the cake mixture. Place 9x13 pan in a larger pan, and fill the larger pan with water just higher than the flan mixture. Cover 9x13 inch pan with aluminum foil. Bake for 60-90 minutes. Allow cake to cool. Garnish with berries, mint, and powdered sugar, as desired.

Clubhouse Recipe of Month of December

CHICKEN TOSTADA

1 tbsp. olive oil
1 tsp. chopped fresh garlic
2 tsp. diced yellow onion
5 roma tomatoes, diced (1 for topping)
1 chipotle pepper, cut into chunks
1/2 tsp. cumin
salt, to taste
1 bay leaf

4 each 5 oz. chicken thighs (recommended) or
3 each 6 oz. chicken breasts, precooked and shredded
6 corn tortillas, deep fried or sauteed in oil or butter
6 tsp. refried beans
3 oz. shredded iceberg lettuce per tostada
6 tbsp. cheddar cheese
6 tsp. sour cream (optional)

Sautee garlic and onion in olive oil until onion is translucent. Add diced tomatoes and chipotle pepper, and simmer for 10 minutes. Season with cumin, salt, and bay leaf. Using an immersion (hand blender, puree sauce. Bring to a boil and continue boiling for 3 minutes. Reduce heat to low and add chicken. Cook for 5 minutes and remove from heat. Allow chicken to marinate for 1 hour.

To build tostada, place each tortilla on a dinner plate. Evenly distribute refried beans on tortillas, followed by reheated chicken mixture, lettuce, cheese, remaining tomatoes, and sour cream, if desired.

Serves 6

Clubhouse Recipe for Month of November

LEMON BUERRE BLANC SAUCE

1/2 tsp. diced shallots
1/2 tsp. garlic
1 cup white wine, preferably a high quality chardonnay
2 tbsp. butter small cubes
2 oz. fresh squeezed lemon juice
1 tsp. extra virgin olive oil

Heat oil slightly and add shallots and garlic and saute lightly. Deglaze with white wine and add lemon juice. Reduce until 1/4 cup and turn off burner but leave pan on the burner. Stir in butter slowly adding small pieces 1 at a time.

Serve with chicken or fish and your choice of white wine.

Clubhouse Recipe for Month of October

CHICKEN SALAD with HONEY ORANGE DRESSING

Honey Orange Dressing

1 cup thawed orange juice concentrate
1 T Dijon mustard
3 T honey
1/4 cup sherry vinegar
2 1/2 cups canola oil
2 pinches fresh ground pepper
2 T cold water (if necessary)

In a stainless steel bowl, whisk together orange juice concentrate, mustard, honey, and vinegar with a wire whisk. Stream in oil as you continue whisking. Add black pepper.
If it appears that the mixture is becoming too saturated with oil and may separate, add cold water, and continue whisking.

Chicken Salad

10 oz. mixed greens
1 Roma tomato, cut into wedges
1/2 cucumber, peeled and sliced
2-6 oz. chicken breasts, pre-cooked, and sliced on the bias
1-5 oz. can mandarin oranges
Salt to taste

Divide greens amoung two plates, and place in a pile in the center. Place three tomato wedges on each plate at the 12:00, 3:00, and 9:00 positions. Do the same with the cucumber slices.
Divide chicken slices, and place on top of greens in center of each plate. Place three orange segments on top of chicken. Sprinkle with salt, and drizzle with honey orange dressing, as desired.

Serves two

Clubhouse Recipe for Month of September

CHICKEN SCAMPI WITH FRESH MOZZARELLA

2 Tbsp. olive oil (not extra virgin)
1-6oz. chicken breast, cut into four sections
1 Tbsp. chopped garlic
3 vine-ripened tomatoes, chopped
3 oz. white wine
Kosher salt and fresh ground pepper
2 oz. buffalo mozzarella, sliced into 1/2" slices
1 bunch fresh basil, cut chiffonade

Heat 1 Tbsp. oil in saute pan. Add chicken breast pieces and saute for 2-3 minutes. Flip and saute another 2-3 minutes or until done. Set chicken aside.

In a saute pan, heat remaining olive oil. Saute garlic lighty, and add tomatoes. Saute for 3-5 approx. minutes. Add wine and season with salt and pepper.

Place cooked chicken on serving dish. Top with tomato mixture, followed by mozzarella, then basil.



from Gavin Williams' cooking demonstration on July 17th

Clubhouse Recipe for Month of August

DOUBLE MELON SOUP

1 small cantaloupe, peeled, seeded, and chopped
2 Tblsp. orange juice
1 tsp. orange zest
2 Tblsp. sweet sherry
1/2 honeydew melon, peeled, seeded, and chopped
2 Tblsp. lemon juice
3 Tblsp. mint, chopped
mint sprigs for garnish.

Puree the cantaloupe with the orange juice, orange zest, and sherry. Cover and chill for at least three hours. Meanwhile, puree the honeydew melon with the lemon juice and mint. Cover and chill for at least three hours. Pour equal amounts of each melon mixture into chilled serving bowls for a half-orange, half-green effect. Garnish with mint springs and serve chilled..

Makes six servings.

Clubhouse Recipe for Month of July

AVOCADO SALAD

Salad:
3 heads butter lettuce
4 pears, cut into chunks
2 cups dried cranberries
2 bags slivered almonds, toasted
Sliced strawberries
Other berries
Grilled chicken, white meat, cut into chunks
2 avocados, cut into large chunks

Dressing:
1 cup olive oil
1/8 cup grated red onion
1/2 cup red raspberry vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. poppy seeds
1 tsp. Dijon mustard

Combine all ingredients in a bottle, and shake to blend.

Toss lettuce, pears, dried cranberries, and almonds in a large bowl. Just prior to serving, toss with dressing and scatter a generous amount of berries, chicken and avocado over greens.

Clubhouse Recipe for Month of June

Chicken Fettuccine Pomodoro by Gavin Williams

10 oz fettuccine (fresh or dried)
3 Tbsp. olive oil
1 Tbsp. chopped garlic
1 oz. minced shallots
4 oz. diced fresh tomatoes
4 oz. white wine
2-4 oz. grilled chicken breasts, sliced
2 oz. butter
3 oz. canned tomato sauce
salt and pepper to taste
1 oz. parmesan cheese
1 oz. fresh basil, sliced

Cook fettuccine to al dente. Rinse and toss with 1 tbsp. olive oil. In a skillet, heat remaining olive oil, and add garlic, shallots, and diced tomatoes. Saute for 3 to 5 minutes. Deglaze pan with white wine, and add chicken. Cook for 2 minutes, add butter and pasta, then tomato sauce. Season to taste, cook 3 more minutes. Divide pasta into two bowls, and top with parmesan cheese and basil.

Chef's suggestion: Serve with garlic bread!