Aunt Squishys Ahi Pastries Wpesto Cream Sauce Recipes

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Steps:

• Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
• Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
• Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Steps:

• In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Steps:

• Pre-heat oven following the package directions on the crescent rolls and prepare a large cookie sheet with parchment paper.
• Gently pat the ahi tuna steaks dry with a paper towel to remove excess moisture and cut each steak into 8 equal pieces no larger than 2 inches long and 1 inch squared (for best fit with the crescent rolls)
• Place the pieces of ahi into a small bowl and add salt, cayenne pepper, and garlic powder. Toss gently to coat evenly.
• Open the crescent rolls and separate the dough along the perforations, laying each piece out flat (if you're pinched for space you can do this in batches)
• Gently roll one piece of seasoned raw ahi tuna into each crescent roll dough piece, beginning at the large end of the triangle and rolling toward the narrow end as usual. Tuck the sides of the crescent roll dough around the tuna and pinch the dough gently to completely encase the fish.
• Place all 16 tuna filled crescent rolls on the parchment lined cookie sheet, spacing evenly, and sprinkle each with a pinch of parmesan cheese.
• Bake 12 minutes or according to crescent roll package directions.
• While the crescent rolls are baking, place the pine nuts in a blender or food processor and pulse until a fine paste is created (it will be a dry and crumbly paste at this stage but that's normal)
• Add the jar of basil pesto to the blender and pulse until the pine nuts are fully incorporated (at this stage the consistency is going to be a little bit like wet plaster ... don't worry ... still normal).
• Finally, add the heavy cream in 1 oz increments (think shot glass) and pulse to incorporate until the texture of the sauce becomes smooth and creamy like a nice gravy or hollandaise. Then set aside at room temperature.
• When the crescents are done cooking, check to make sure they're done by pinching one gently between your fingers. The dough should have a very delicate crusty feel and be a lovely golden color. Serve with a small dollop of creamy pesto on each and enjoy.