3 pound(s) Whole Red Snapper, gutted out and scaled off
2 pound(s) Potato
1 Medium Yellow Onion
2 Medium Carrots
2 tbsp. Olive Oil
2 tsp. Salt*
1 tsp. Ground Black Pepper**
1 Salt & Pepper for sprinkling fish
4 ounce(s) PHILADELPHIA Original Cream Cheese
2 tsp. Fresh Lime Juice
2 tbsp. Fresh Italian Parsley***
2 tbsp. Fresh Chives****
2 tbsp. Fresh Cilantro*****
1 Mango
2tbsp. Meyer Lemon Juice
1tsp. Fresh Jalapeno
1tsp. Fresh Italian Parsley******
1tsp. Fresh Chives*******
1tsp. Fresh Cilantro********
1 pinch Salt*********
1 pinch Ground Black Pepper**********
4 Lime Wedges
4 pinch Mixed Fresh Herbs for garnish
Bottom of Form
1. Clean and cut potatoes in bite size pieces
2. Peel and cut onion roughly
3. Clean, peel and cut carrots in bite size pieces
4. Toss root vegetables with olive oil, salt* and black pepper** until coated
5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish
6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth
7. Stuff fish with cheese mix and seal with a couple of tooth picks
8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top
9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft
10. Clean and cut skin off mango
11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalapeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********
12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad
Here are a few more fun videos that I made using PHILADELPHIA products in Kraft's competition. See videos and recipes below for:
PHILADELPHIA Sandwich Cake .....................Helena's Creamy Garlic Asparagus
Philly & Herb Stuffed Red Snapper Package
PHILADELPHIA Sandwich Cake.............................. Click here for video Would you like to impress your guests and serve them something unusual and delicious? This is my version of a Swedish traditional “Smorgastarta”, which translate to Sandwich Cake. So festive, fun and easy to make, this is the perfect appetizer to serve 2 or a hundred people. Use your imagination for flavor combinations and decoration, just like you do when you make a regular cake.
Preparation time 30 minutes, Cooking time 20 minutes, Serving 6 people
Ingredients:
8 oz. PHILADELPHIA Salmon Cream Cheese Spread
2 Slices Chopped Crispy Bacon
4 Hard boiled Egg
1 Tbsp. Fresh Dill or 1 tsp. Dry Dill Weed
1 tsp. Lime Juice
2 Tbsp. Mayonnaise*
4 oz. PHILADELPHIA Original Cream Cheese
4 oz. Sour Cream
4 oz. Mayonnaise**
3 Tbsp. Caviar
6 ea. ¼” Bread Slices without crust
2 Thinly Sliced Roma Tomatoes
¼ Cup Chopped Kalamata Olives or Black Olives
Directions:
1. Whip PHILADELPHIA Salmon Cream Cheese Spread fluffy with the bacon.
2. Blend 3 egg, mayonnaise*, dill and lime juice in a food processor until smooth. Cut 4 slices out of the 4th egg for decoration and chop the rest ruff and mix into egg mix.
3. Whip PHILADELPHIA Original Cream Cheese, mayonnaise** and sour cream until fluffy. Set aside 1 tsp. of caviar for decorating and whip the rest into cream mixture.
4. On a cutting board, start building your cake with two slices of bread, side by side. Sprinkle water over to moisten.
5. Spread the whole salmon mixture on bread to a nice and thick layer.
6. Spread out half of tomato slices on top of salmon mixture and put the rest of tomatoes aside for decorating.
7. Take two new slices of bread, moisten both sides and lay them on top of tomatoes. Press bread down to even surface.
8. Spread the whole egg mixture over bread surface to a nice and thick layer.
9. Sprinkle chopped olives over egg mixture, set aside 2 Tbsp. for decorating.
10. Spread the caviar mixture over the whole cake and decorate to your liking.
11.Enjoy!
Helena's Creamy Garlic Asparagus .......................... Click here for video
This is a great little side dish for fish, chicken, meat, or your cooked or raw vegetables. Fresh, creamy and tasty; splurge yourself with this rich while refreshing Creamy Garlic Asparagus.
Preparation time 10 minutes, Cooking time 20 minutes, Serving 4 people
Ingredients:
14 ea. Asparagus
2 oz. PHILADELPHIA Cooking Cream Savory Garlic
2 Tbsp. Blue Cheese
2 Tbsp. Mayonnaise
1 tsp. Dijon Mustard
1 tsp. Lime Juice
1/4 tsp. Black Pepper
1 Tbsp. Fresh Italian Parsley
2 pinches of salt to taste
1. Rinse asparagus and break off the end of the stem before dropping them into a big pot with slightly salted, hot boiling water. Cook until tender with a crunch.
2. When asparagus are cooked tender with a crunch, transfer them immediately to an ice bath to cool down.
3. Cut 1 ½ “ piece off the top of the asparagus to be served on the side of the sauce.
4. Put the rest of asparagus, PHILADELPHIA Cooking, blue cheese, mayonnaise and mustard in a food processor and mix until smooth.
5. Add lime juice, black pepper plus parsley and mix again.
6. Taste off with salt.
7. Enjoy as a side dish with fish, meat, poultry or vegetables.
Ingredients:
3 pound(s) Whole Red Snapper, gutted out and scaled off
2 pound(s) Potato
1 Medium Yellow Onion
2 Medium Carrots
2 tbsp. Olive Oil
2 tsp. Salt*
1 tsp. Ground Black Pepper**
1 Salt & Pepper for sprinkling fish
4 ounce(s) PHILADELPHIA Original Cream Cheese
2 tsp. Fresh Lime Juice
2 tbsp. Fresh Italian Parsley***
2 tbsp. Fresh Chives****
2 tbsp. Fresh Cilantro*****
1 Mango
2tbsp. Meyer Lemon Juice
1tsp. Fresh Jalapeño
1tsp. Fresh Italian Parsley******
1tsp. Fresh Chives*******
1tsp. Fresh Cilantro********
1 pinch Salt*********
1 pinch Ground Black Pepper**********
4 Lime Wedges
4 pinch Mixed Fresh Herbs for garnish
Directions:
1. Clean and cut potatoes in bite size pieces
2. Peel and cut onion roughly
3. Clean, peel and cut carrots in bite size pieces
4. Toss root vegetables with olive oil, salt* and black pepper** until coated
5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish
6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth
7. Stuff fish with cheese mix and seal with a couple of tooth picks
8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top
9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft
10. Clean and cut skin off mango
11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalopeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********
12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad
13. Garnish with lime wedge and fresh mixed herbs
14. Enjoy!
Time for our next Flavor Art Winemaker Dinner at Old world Winery. This dinner is
inspired by fresh local strawberries, cheese and poultry, plus west coast seafood. Click here to see pictures from the dinner
Call (707) 490-6696 for reservations - limited seats. Price $65 per person for food and wine Wine club members $45
Vegetarian Option will be available upon request.
Sonoma Strawberry Flavor Art #8
Hors d'oeuvres:
Pacific Oysters with Basil-Strawberry Salsa
Paired with 2008 Chardonnay, Tweek Block, Sonoma Coast
Fig and Goat Cheese Fritters with Black Pepper-Strawberry Drizzle Paired with 2005 Cabernet Sauvignon, Two Rock Block, Sonoma Coast
First Course:
Orange Glazed Pheasant with Strawberry Juice Braised Apple Cabbage
Paired with 2007 Pinot Noir, Sterling Family Vineyard, Russian River Valley
Second Course:
Spinach Salad with Pineapple, Strawberries, Spiced Almonds, Toasted Coconut and Citrus Vinaigrette
Paired with 2008 Sauvignon Blanc, Bon Temps LeBlanc, North Coast
Third Course:
Strawberry and Chili Steamed Manila Clams with Lemon Jasmine Rice Paired with 2010 Rosé of Petite Sirah, Taurian Vineyards, Russian River Valley
Fourth Course:
Mascarpone Filled Chocolate Crepe with Strawberry Cream
Paired with 2005 Laughlin Vineyard Zinfandel, Russian River Valley
