Omelet Torte With Pastry Ala Chef raysonic

Ingredients

1 (17.5 oz.) pkg. frozen puff pastry sheets, thawed
1/4-cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. butter, divided
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tbsp. water
8 oz. cooked meat, thinly sliced
2 cups shredded Cheddar cheese
1 egg
1 tbsp. water


Methods/steps

Preheat oven to 375 degrees. On lightly floured surface, roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a 10-inch pie plate; set aside.
In a 10-inch skillet, melt 1/4-cup butter until sizzling. Add potatoes, onion, 1/4 tsp. salt and 1/4 tsp. pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
In a new skillet, melt 1 tbsp. butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tbsp. butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 oz. meat, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, meat, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tbsp. water; brush over puff pastry.
Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Chocolate Cupcakes ala Chef raysonic



Ingredients

1/4 cup butter, cubed
4 (1 oz.) unsweetened chocolate squares
2 eggs
2 ½ cups sugar
1 cup water
3/4 cup sour cream
1 tsp. Vanilla extract
2 cups all-purpose flour
1 ½ tsp. Baking soda
Frosting
1/2 cup butter, cubed
4 (1 oz.) unsweetened chocolate squares
4 cups powdered sugar, sifted
1/2 cup sour cream
2 tsp. vanilla extract
Chocolate curls for garnish

Methods/steps

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners and set aside. In a microwave-safe bowl, combine chocolate and butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth. In a large mixing bowl, beat together the eggs, sugar, water, sour cream, and vanilla. Combine flour and baking soda in a small bowl and add to egg mixture. Add chocolate mixture and beat on high for 2-3 minutes. Fill paper liners 2/3 full of batter. Bake at 350 degrees for 18-20 minutes or until toothpick tests clean. Allow cooling in pans for 10 minutes; remove cupcakes to wire racks and cool completely. To make frosting, combine chocolate and butter in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth. Cool for 10 minutes. Using a hand mixer beat powdered sugar, sour cream, and vanilla into chocolate mixture on low until smooth. Frost the cooled cupcakes. Store cupcakes in the refrigerator. Garnish with chocolate curls before serving, if desired.

Chicken Piccata Ala Chef raysonic


Ingredients

4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
½ cup all-purpose flour
Salt and coarsely ground black pepper to taste
2 Tbsp. butter
1 ½ tsp. vegetable oil or olive oil
¼ cup freshly-squeezed lemon juice
¼ cup rice wine
4 Tbsp. capers, drained and rinsed


Methods/steps

Place each between two pieces of plastic wrap with the smooth side down. Gently pound each chicken breast with a meat mallet to 1/4-inch thick. In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides. In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter. Reduce liquid left in frying pan by boiling an additional

Asian Flank Steak ala Chef Raysonic

Ingredients:

1-1/2 lb. flank steak
1/3 cup lime juice, freshly squeezed
1/4 cup fresh mint, chopped
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice vinegar
3 Tbsp. fresh ginger, peeled, minced
1 Tbsp. jalapeno, seeded, minced
1 tsp. crushed red pepper flakes
4 cloves garlic, crushed
5 cloves red chilli

Methods/steps:

Trim fat from steak. Combine steak and remaining ingredients in a large zip-top bag. Seal bag and marinate in refrigerator for 8-12 hours. Spray grill or broiler with nonstick coating. Remove steak from bag and discard marinade. Place steak on grill rack or broiler pan. Cook for 8 minutes on each side or until desired degree of doneness. Let steak sit 5 minutes or longer, then cut diagonally across grain into thin slices.