Random Elephant Bar Recipes (8 items)

• 

  (#2) Warm and Spicy Artichoke Dip

  1 (14 ounce) can artichoke hearts, drained and chopped
  1 cup mayonnaise
  1 cup grated Parmesan cheese
  1 (4 ounce) can diced green chiles

  - Preheat oven to 350 degrees F (175 degrees C).
  - Combine the artichoke hearts, mayonnaise, cheese and green chilies.
  - Mix well and pour into a 2 quart casserole dish.
  - Bake for 20 to 25 minutes or until lightly browned.
  - Garnish with chopped green onions and chopped tomato if desired.
• 

  (#4) Vietnamese Shrimp Spring Roll

  2 ounces rice vermicelli (60 mL)
  8 rice wrappers (8.5 inch diameter)
  8 large cooked shrimp – peeled, deveined and cut in half
  1 1/3 tablespoons chopped fresh Thai basil (20 mL)
  3 tablespoons chopped fresh mint leaves (45 mL)
  3 tablespoons chopped fresh cilantro (45 mL)
  2 leaves lettuce, chopped

  - Soak vermicelli in cold water until soft.
  - Bring a medium pot of water to a boil and cook vermicelli for 2-3 minutes, or until al dente.
  - Drain and rinse with cold water.
  - Fill a large bowl with warm water.
  - Dip one wrapper into the hot water for a second and lay the wrapper on a flat surface.
  - In a raw across the center, place 3 shrimp halves down and top with vermicelli, basil, mint, cilantro and lettuce – leaving about 2 inches on each side.
  - Fold the uncovered sides inward and roll the wrapper tightly.
  - Serve with Spicy Peanut Sauce.

  Spicy Peanut Sauce:
  ½ cup peanut butter (120 mL)
  2 tablespoons water (30 mL)
  1 tablespoon gluten free hoisin (15 mL) – can be found here
  1 teaspoon Sriracha (5 mL)
  Handful of peanuts, crushed

  - Mix peanut butter and water together until thoroughly mixed.
  - Add more water (1 teaspoon at a time) if the consistency is too thick.
  - Stir in hoisin and Sriracha and top with crushed peanuts.
  - Serve with spring rolls.
• 

  (#8) Tempura Salmon Roll

  1 tbWhole butter
  Toasted sesame seeds
  1 tbClarified butter or neutral
  salt and pepper; to taste

  Soda water
  Vegetable oil for frying
  Gari, pickled ginger for
  4 Salmon paillards, 3 ounces
  4 Sheets nori
  2 cRice flour

  -Toss in butter and check for seasoning.
  - Lay salmon paillard to cover 2/3 of nori sheet.
  - In a stainless steel bowl, whisk soda water into rice flour until a paint consistency is achieved.
  - Heat oil to 375 degrees.
  - Dip roll into tempura and fry until golden brown.
• 

  (#7) Quick-Fried Soy-Ginger Calamari

  1/2 cup soy sauce
  2 tablespoons grated fresh ginger
  3 tablespoons mirin
  1 pound small squid (bodies and tentacles), cleaned

  - Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade.
  - Reserve 1/2 cup of the marinade and set aside.
  - Lay the squid in the remaining liquid, gently turning 4 times to coat all over.
  - Marinate the squid for 10 minutes at room temperature, turning once.
  - Preheat a grill to hot.
  - Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece).
  - Every 30 seconds flip the squid and brush on the reserved marinade.
  - The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma.
  - Be careful not to overcook; squid turns rubbery if grilled too long.
• 

  (#6) Rustica Baked Garlic Bread with Marinara Tomato Basil Sauce

  24 oz. Canned Crushed Tomatoes
  1 Table­spoon of Tomato Paste
  3 Cloves of minced (or finely chopped) Garlic
  1/4 Cup Olive Oil
  7 Leaves of Fresh Basil finely chopped
  1/2 Tea­spoon Pepper
  1/2 Tea­spoon Salt
  Pinch of Sugar

  - Heat the olive oil in a pan on a low heat & add in the minced gar­lic.
  - Cook for no more than 5 min­utes, burn­ing gar­lic can make it taste bit­ter, & add in the Table­spoon of pasta sauce.
  - Add in toma­toes, salt, pep­per, sugar & basil.
  - Sim­mer in the pan for about 30 min­utes.
• 

  (#1) Three Cheese Macaroni

  1 large egg
  1 12-ounce can evaporated whole milk
  Pinch of cayenne pepper
  Pinch of freshly grated nutmeg
  Kosher salt and freshly ground black pepper
  1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
  1/2 cup grated sharp cheddar cheese (2 ounces)
  1/4 cup grated parmesan cheese (1 ounce)
  1/2 head cauliflower, cut into small florets (4 cups)
  4 cups medium pasta shells (9 ounces)

  - Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl.
  - Toss the grated cheeses in a separate bowl.
  - Bring a large pot of salted water to a boil.
  - Add the cauliflower and cook until almost falling apart, about 7 minutes.
  - Transfer with a slotted spoon to a bowl.
  - Add the pasta to the same water and cook until al dente, about 10 minutes.
  - Drain, reserving 1/4 cup cooking water.
  - Preheat the broiler.
  - Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken.
  - Remove from the heat and add the cauliflower.
  - Puree with an immersion blender until smooth and light (you can also use a regular blender).
  - Stir in some of the reserved pasta water until creamy.

  Toss the pasta in the sauce;
  - Season with salt and black pepper.
  -Transfer to a shallow casserole dish and top with muenster slices.
  - Broil until golden brown, about 5 minutes.

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