Sun Dried Tomato Basil Butter Food

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)

Steps:

• For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
• For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
• Serve the salmon with a dollop of the sun-dried tomato butter on top.

CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE

Steps:

• Mix the marinade ingredients together, add veal tenderloin and refrigerate for 24 hours.
• Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium. In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper. Slice veal and top with sauce.

GARLIC SUN-DRIED TOMATO PASTA

Steps:

• In small frying pan, saute all ingredients (on low) except pasta.
• Do not let the garlic brown.
• If it does, remove from heat immediately and let sit off of burner.
• The longer it sits, the stronger the flavour in the oil.
• Boil the pasta according to directions.
• For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
• Strain pasta and toss with oil mixture.
• Top with parmasan cheese and enjoy!

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.

SUN-DRIED TOMATO BUTTER SAUCE

Steps:

• Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
• Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
• Remove from the heat and add in the parsley and sundried tomatoes.
• Serve over your favorites.

GRILLED FISH WITH A SUN-DRIED BASIL TOMATO BUTTER

Steps:

• Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead.
• Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it.
• Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked.
• Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor.
• Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period.
• ENJOY!

SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a non-stick pan, melt 1 tbsp of butter over medium heat.
• Saute the garlic.
• Stir in sun-dried tomatoes, whipping cream & brandy.
• Simmer over medium heat until reduced by half.
• Season with salt and pepper.
• Just prior to serving, whisk in butter.
• Stir in the cooked bow tie pasta.
• Toss with fresh basil.
• Serve.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.