Email: Click to send email to innkeeper
Website: www.national-hotel.com
Tel: 209-984-3446
Toll free tel: 800-894-3446
Fax: 209-984-5620
Reservations: 800-894-3446 Toll-Free
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Jamestown , Gold Country , California 95327 , USA Email: Click to send email to innkeeper Website: www.national-hotel.com Tel: 209-984-3446 Toll free tel: 800-894-3446 Fax: 209-984-5620 Reservations: 800-894-3446 Toll-Free |
Ingredients:
1 1/2lb. Boneless Pork loin
1oz. Olive oil
1tbl. Chopped Shallots
2oz. Brandy
2tbl. Madagascar Green Pepper Corns
4oz. Heavy Cream
3oz. Brown Sauce
1 tbl. French Mustard
1 pinch coriander
2oz. Whole Soft butter
Directions:
Start by slicing pork into 1/4 inch medallions. Flatten each piece slightly with the back of a heavy skillet. Add oil to the pan. Evenly brown and then turn. Brown second side and add shallots and green peppercorns. Cook until shallots are soft. Floame with brandy. Add cream and begin to reduce. Add brown sauce, blend and add mustard, coriander and whole butter. Remove meat and place on a serving platter. Reduce sauce to desired consisitency. Pour sauce over meat and garnish with watercress and julienne red peppers.
Makes one serving
1 6oz- Boneless chicken breast
1oz- Olive oil
1tsp- Chopped shallots
Small handful of fresh spinach
3- Small apricot halves (canned)
1/2oz- Apricot brandy
1tsp- Brown sugar
1 1/2oz- Chicken stock
2oz- Heavy cream
1oz- Demi glaze
1oz- Bay shrimp
1/2tsp- Butter
Salt & pepper to taste
Place floured chicken breasts in oil and cook until brown. Pour off grease. Remove from heat (pan will catch fire when brandy is added). Add shallots, fresh spinach, apricots and apricot brandy. Place pan back on the heat (very carefully, the flame will be high), saute in flame until the brandy has burned away (4-6 seconds).
Add chidken stock, brown sugar, heavy cream and demi glaze. Reduce until enough sauce is left to cover the chicken. Stir in bay shrimp and a little butter, salt and pepper to taste. Warm thoroughly.
To serve, place one chicken breast on a plate. Spoon over a portion of sauce and two of the apricot halves. Place the other breast piece over and top with the other apricot half and the rest of the sauce. Enjoy!
National Hotel Cheesecake
Crust
1 ¼ Cup Graham Cracker Crumbs
½ Cup Brown Sugar
3 oz Butter (Melted)
1 Tsp Cinnamon
Filling
1 lb Cream Cheese
1 Cup Sugar
5 Each Eggs
1 Tsp Almond Extract
24 oz Sour Cream
1 Tbl Vanilla Extract
Topping
20 oz Sour Cream
½ Cup Sugar
2 oz Half & Half
Yield: 12 Servings
Mix all ingredients for crust. Press firmly into the bottom of the cheesecake pan.
Mix all the ingredients for filling in a mixing bowl. Pour mixture into prepared crust and bake for approximately 1 ½ hours at 350 degrees.
Remove from the oven and let cool for approximately ½ hour.
Mix topping ingredients together and pour on top of cheesecake.
Bake for an additional 20 minutes.
Place in refrigerator to cool. When Cold, mark with cheesecake marker for correct portion, which is 12 per cake.
6 oz fettuccini (cooked)
8 oz vegetables
1 oz olive oil
1 tsp garlic
salt, pepper, oregano
1 oz white wine
1 tsp butter
1 oz parmesan cheese
1 oz chicken stock
Sauté vegetables in olive oil until heated through. Add garlic, salt & pepper and oregano. Toss and continue to sauté. Add white wine, chicken stock, butter and pasta. Swirl in butter gently. Toss in parmesan cheese and serve.
8-10 med onions (chopped)
8 large potatoes (peeled and cut into 1” cubes)
½ lbs. raw bacon
3 tablespoons granulated garlic
1 quart ½ and ½
1 1/2 gallons) chicken stock (low sodium
salt and pepper to taste
Combine all ingredients except ½ and ½. Bring to a boil, and then simmer until the potatoes are soft. Put mixture in food blender and puree. Then, put back in pot and add ½ and ½. Bring back to simmer, adjust the seasonings and serve.
MAKES THREE QUARTS
5 EA 21/25 SHRIMP
1 EA GREEN ONION
2 OZ MUSHROOMS
½ TSP SHALLOTS
2 SLICES TOMATO (CHOPPED)
1 OZ WHITE WINE
½ OZ LEMON JUICE
1 OZ BUTTER
½ OZ GARLIC
½ OZ MFG CREAM
PINCH BLACKENING SPICE
DREDGE 5 SHRIMP IN FLOUR AND SHAKE WELL. START IN HOT PAN. BROWN SLIGHTLY AND TURN. ADD SHALLOTS, GARLIC, GREEN ONIONS, MUSHROOMS, AND CHOPPED TOMATOES. ADD SEASONING. SAUTE FOR 30 SECONDS. DEGLAZE WITH WHITE WINE AND LEMON. ADD MFG CREAM FINISH WITH WHOLE BUTTER. SERVE IN A SCALLOP SHELL.