Sea Scallops with Belgian Endive

http://fooddownunder.com/cgi-bin/recipe.cgi?r=226692

Ingredients:

10 lrg Scallops
10 x Endive leaves
1/4 cup Extra virgin olive oil
1 tbl Finely diced tomatoes
1 tbl Chopped fresh chives
1 x Lemon, (juice only)
Salt and pepper
2 oz Olive oil

Method:

• In a small mixing bowl combine extra virgin olive oil, lemon juice, salt and pepper to taste. Whisk ingredients together to make the dressing. Set aside. Heat a large saute pan and coat with olive oil; saute endive leaves until golden in color. Remove from pan and arrange 5 leaves on each plate in a star pattern. Clean pan with a towel. Heat and coat pan again with olive oil. Add scallops and saute on both sides until a crisp golden brown.
• Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately.
• Yield: 2 servings

Chicken Waterzooi Stew

http://fooddownunder.com/cgi-bin/recipe.cgi?r=57477

Ingredients:

4 stalk celery, (julienned)
4 med Carrots, (julienned)
6 x Boneless skinless chicken breast halves
1 tbl Vegetable oil
2 tbl Unsalted butter, 3 minced shallots
1/4 lb Slice mushrooms
1 lrg Leek, thinly sliced (white part only)
1 x Clove minced garlic
Fresh thyme, (a few sprigs)
1 tbl Peppercorns, (preferable rainbow)
12 oz St. Amand French Country Ale, (the remainder to be poured into the chef)
3 cup Half & half
Salt & pepper

Method:

• I had been looking for this delicious Belgian recipe. Now that I found it I
• Steam the celery and carrots for 5 minutes and set aside. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side). Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan. Stir in half & half and simmer for 10 minutes until sauce thickens. Add chicken, celery and carrots, heat through. Add salt and pepper to taste and serve immediately. Accompany with steamed new potatoes, a radicchio salad [huh?], and St. Amand French Country Ale.
  

Ivy's Belgium Pork Chops

http://www.cooks.com/

4 pork chops, seasoned to taste, floured and fried. Leave in pan, and add onions sliced thin. Saute'. Add 1/2 cup chicken broth and 1/2 cup beer. Simmer 15 minutes. Remove chops, add 1 tablespoon cornstarch and cold water mixture to the gravy in pan. Spoon over chops and serve.

Steak And Onions Belgium Style

http://www.cooks.com/

Ingredients:

2 lbs. round steak (cut in pieces)
2 tbsp. shortening
1 can cream of mushroom soup
1/4 c. water
1 (3 1/2 oz.) jar cocktail onions
1 tbsp. snipped parsley

Method:

In skillet, brown meat slowly on both sides in hot shortening. Drain off excess fat. Combine soup, water and onions with liquid. Pour over meat. Simmer covered for 1 1/2 hours or until tender. Sprinkle with parsley.

Serves 6.

Torchespop (Belgium Potato Soup)

http://www.cooks.com/

Ingredients:

10 lbs. Idaho brown potatoes
1/2 gallon buttermilk
1 lb. Oscar Mayer bacon
Salt & pepper to taste

Method:

Peel and cube potatoes. Boil potatoes in large pot, until soft. Drain water. Mash potatoes until chunky. Pour in buttermilk. Cut bacon in cubes or small pieces. Fry bacon until crisp. Put bacon and all grease in potato mixture. Heat until slow boil and turn off immediately.

Put lots of salt and pepper in the soup. Has unusual, but great flavor.