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Chef Andy Furness Shares Recipes For Some Forest Oaks Country Club Favorites

9:12 AM, Apr 6, 2013   |    comments
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Cucumber & Fresh Herb Yogurt Dip With Pita Chips

For cucumber dip:
(2) English cucumbers, seeded & small diced
(1 cup) Greek yogurt
(1 tbsp each) Fresh dill, parsley & mint, finely choppped
(1 tbsp) Vidalia onion, caramelized & minced
(zest & juice of 1) lemon
salt & pepper to taste
-Mix all ingredients together until uniform. Season with salt & pepper.
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For pita chips:
(1 pack) pita bread
(1 oz) olive oil
(1oz) Parmesan cheese
-Preheat oven to 425 degrees
-Brush pita bread with olive oil while whole. Cut into 8 pcs & arrange onto baking sheet. Top with Parmesan. Bake for about 12 minutes, until chips are golden brown. Let cool.

Shiro Miso Coho Salmon Fillets with New Potatoes, Vidalia Onion & Red Curry Butter

For Salmon:
(2-4) Coho Salmon fillets
(1 packet) Shiro Miso Soup mix
olive oil for saute
-Rub salmon with shiro miso seasoning about 15 minutes before cooking
-Pan sear in olive oil until desired temp
-Allow to rest for 5 minutes
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For Potatoes:
(2lbs) small redskin potatoes, whole
(1lb) purple potatoes, cut into quarters
(1 bunch) Vidalia onions, chopped
(1 tbsp) butter, room temp
(1 tsp) olive oil
salt & pepper to taste
-Preheat oven to 425 degrees
-Mix potatoes & onions with butter, oil, salt & pepper
-Roast for about 45 minutes, until browned & crisp
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For Red Curry Butter:
(1 tbsp) butter, room temp
(2 tsp) red curry paste
-Mix butter & red curry paste with a whisk until uniform

 

 

Forest Oaks Country Club

4600 Forest Oaks Drive

Greensboro, NC 27406
(336) 674-0126

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