Artichoke Jalapeno/Spinach Dip
1 can (14 oz.) Artichoke hearts, drained
2 Jalapenos (or Spinach)
½ cup Parmesan Cheese, grated
6 oz Cream Cheese, softened
¼ cup Mayo
½ tsp Salt
¼ tsp grd Black Pepper
½ tsp Garlic Salt
In food processor, pulse artichokes until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients.
Alternative with Spinach:
Use fresh or frozen spinach. Either cook and squeeze excess liquid from fresh spinach or thaw and squeeze out excess liquid before adding to the rest of the ingredients.
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Artichoke & Prosciutto Bruschetta
French bread, sliced into thin rounds
Olive Oil (good oil)
1 jar marinated Artichokes Hearts (Flora is good brand)
Prosciutto or ham, sliced very thin & cut into match-stick-size
Onion or Red Onion, diced
Chives
Fresh Mint, minced or julienned
Parmesan (good cheese)
Toast bread slices w/ olive oil. Then salt & pepper them.
Cut artichokes in half.
Place ham & artichokes in olive oil in sauté pan.
Sauté a few min.
Add onions & sauté until artichoke are golden.
Add chives, mint, S &P.
Spoon mix onto bread/toasts & top w/ parmesan.
Put under broiler for ~1 min.
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Avocado-Black Bean Salsa
1 (15 oz) can Black Beans, drained
2 Serrano Chiles, minced
1 small Avocado, finely chopped
½ tsp Salt, + more if needed
6 radishes, finely chopped
6 Scallions, finely chopped
1/3 cup fresh Lime Juice
¼ cup chopped Cilantro
¼ cup Veg. Oil
In bowl, mix all ingredients.
Serve with tortilla chips, roasted sea bass, or salmon, grilled chicken, or pork chops.
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Baba Ganoush (Eggplant dip) (Josh)
2 small Eggplant
1-2 cloves Garlic
¼ cup Tahini Paste
Juice of ½ medium Lemon (or about 2 Tbsp juice)
½ Tsp ground Cumin
2 tablespoons Olive Oil (or enough to ‘smooth dip’)
Salt and Pepper
fresh Parsley or Mint
optional: ¼ ground almonds, paprika garnish
Cut eggplants in ½ and add a bit of salt and olive oil.
Bake in oven at 350 degrees for ~ 20-30 minutes (skin side down).
Scoop out flesh with a spoon, drain cooked eggplant flesh in colander to reduce liquid. Combine with rest of ingredients excluding olive oil.
Blend in food processor, add in olive oil until smooth.
*Add more salt and pepper to taste.
Served with lightly toasted (baked) wedges of pita bread.
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Blue Cheese Straws
4 ½ oz Blue Cheese (1/2 c packed)
¼ cup + 2 Tbsp All-Purpose Flour
3 Tbsp Cornstarch
2 ½ Tbsp unsalted Butter, softened
1/8 tsp Salt
1/8 tsp grd Pepper
¾ tsp Poppy Seeds
Combine blue cheese, flour, cornstarch, butter, salt, & pepper (pulse in food processor or w/ fork).
Flatten dough onto wax paper & place in refrigerator until firm, ~ 1 hour (or up to 1 day). Preheat oven to 375oF.
Line baking sheet w/ parchment paper.
Cut dough into ~ 1/8” thick strips.
Sprinkle poppy seeds over dough & press lightly to help adhere; twist ends.
Bake about 15 min., until crisp & brown.
Let cool. Good for ~ 1month; recrisp in a 350oF oven.
*Try w/ other cheeses: Cheddar, Parmesan, Swiss, etc…Salmon is excellent!!!
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Blue Cheese & Walnut Roasted Potato Slices (Susie)
~10 small Red Potatoes, cut into ~ quarter inch slices or wedges
1 Tbsp Olive Oil
¼ tsp Salt
1/8 tsp Pepper
4 oz (1 cup) crumbled Gorgonzola (or other good Blue Cheese)
½ cup chopped Walnuts or Pecans
2 Tbsp chopped fresh Chives
Heat oven to 400oF. In bowl, combine potato slices & oil; toss to coat.
Sprinkle with s & p.
Bake for 20 min or until tender.
In small bowl, combine cheese & nuts & chives; mix well.
Top each potato slice w/ cheese mixture & place back in oven & warm thru (until cheese begins to melt slightly).
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Cuban Stuffed Avocados
1 lb. Lobster meat or Shrimp, cooked
½ cup Mayo
2 tsp Olive Oil
1 tsp Vinegar (White)
1 tsp Salt
4 small Avocados
¼ tsp Paprika
¼ tsp Black Pepper
8 Green Olives, sliced
Cut avocados in half & peeled carefully.
Mix vinegar, oil, paprika, S & P.
Marinate the whole halves in a Ziploc bag with the mix in the refrigerator.
Cut lobster/shrimp into cubes, mix well with mayo.
Fill avocado hole (left by the pit) w/ mix.
Decorate w/ olives.
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Bloody Mary Shrimp Cocktail (Susie)
(for 2 servings)
~1/4 cup chopped Onions
3 cups H2O
Dash Lime Juice
½ lb Shrimp
Add shrimp & onions to boiling H2O & juice.
Cook a few min. until pink & drain.
~1/6 cup Lime Juice
~1/4+ cup Ketchup
~1/2 cup chopped or pureed Cucumber
Cilantro (~1/6 cup fresh)
Hot Sauce (Texas Pete & Sriracha-Garlic-Chili Sauce)
Drop of Olive Oil
S & P
Whisk all together & add shrimp & onion, then chill.
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Baked Brie with Orange-Fig jam and Walnuts
1 large (12 to 16 oz) round Brie
⅓ cup homemade or store-bought Fig Jam
¼ cup chopped Pecans or Walnuts
Crackers, sliced Baguette, or Apple slices.
Preheat the oven to 350°F (oven rack in the middle position).
Score the brie:
Using a serrated knife, make parallel cuts across the top rind, spacing them about ½ inch apart, and cutting just through rind but not through the cheese.
Then, turn the brie 90 degrees and score perpendicular to your initial set of cuts, keeping the same ½ inch spacing.
This process creates a crosshatch pattern on the top of the cheese.
Do NOT cut too deep—the aim is to penetrate just the rind only, cutting too deeply could cause the brie to lose its shape and structure during baking.
Place the scored brie in a small cast iron skillet.
Spread 2/3 of the jam over the brie and dollop the remaining jam in the skillet around the sides of the brie.
Sprinkle the rosemary and pecans over top.
Bake for 12-15 min, until the cheese is soft and just starting to ooze out.
Serve with crackers, baguette, or apple/pear slices.
Fig Jam:
2 pounds ripe figs, stemmed and diced
1½ cups sugar
¼ cup plus 2 tablespoons fresh lemon juice
½ cup water
4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith
In a large saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels.
Bring to a boil, stirring until the sugar is completely dissolved.
Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top.
Close the jars and let cool to room temperature.
Store the jam in the refrigerator for up to 3 months.
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Crab Rangoon
1 pkg (8 oz) Cream Cheese
1 can (6 oz) Crabmeat, drained & flaked (Do NOT use too much Crabmeat!)
2 Green Onions or Scallions, thinly sliced
1 clove Garlic, minced
2 tsp Worcestershire Sauce
½ tsp Lite Soy Sauce
In medium bowl, combine all until well blended.
1 pkg (48 count) Won Ton Skins
Spray Oil
Preheat oven to 425oF.
Place ~1 tsp filling in center of Won Ton skin.
Pull bottom corners down & overlap slightly; moisten one corner & press together.
Lightly spray baking sheet.
Arrange Rangoons on sheet and lightly spray to coat.
Bake 12-15 min. or until golden.
Serve hot with Sweet-Sour Sauce or Mustard Sauce.
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Almond-Stuffed Dates wrapped in Prosciutto with Blue Cheese Sauce
Almonds, roasted with salt
Dates, pitted
Prosciutto
Blue Cheese
Flour, 1 Tbsp
Butter/Oil, 1 Tbsp
Milk, ½ cup
Prepare Béchamel:
Melt butter in pan over medium heat, add flour and mix; stir for a few minutes to cook the flour (if the flour starts to brown, reduce heat).
After a few minutes add milk and stir continuously until thickens and then add Blue Cheese.
Stir until melted.
Prepare Dates:
Stuff almond into dates & wrap dates w/ Prosciutto (one lengthwise & one across).
Sauté in a little olive oil & serve with Blue Cheese Sauce.
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Grilled Eggplant, Tomatoes, & Feta Towers
1 small–medium Eggplant
Olive Oil
1 Tomato
Feta Cheese
Spice Mix (for lamb): Lavender, Fennel Seeds, Black Pepper, White Pepper, Salt.
Prepare grill. Preheat oven to 350oF.
Spread eggplant slices & tomato slices on a greased foil-lined sheet pan & season with spice mix on one side.
Place eggplant on grill, when done transfer to plate.
Place sheet pan with tomatoes on it on grill to warm & bubbly tomatoes; just a few min. Assemble towers:
Using wide spatula, layer eggplant slice, tomato slice, & basil leaf in a ramekin.
Sprinkle with ~ 1 tsp Feta.
Repeat once more and top with an additional eggplant slice.
Press down lightly.
Place ramekins on a baking sheet & bake until heated through (~10-25 min).
Drizzle with olive oil & garnish with basil.
A great side dish for Lamb chops (with Lavender-Fennel Dry Spice Rub) & Caramelized Figs.
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Guacamole
½ tsp Curry Powder
1 lg Avocado, halved, peeled, pitted
2 Scallions, minced
2 Tbsp Lemon Juice
1 small Garlic Clove, minced
3-4 dashes Hot Pepper Sauce
S & P
In small skillet, toast the curry powder over low heat until fragrant, ~ 30 seconds.
Scrape powder into a bowl.
Add avocado & mash.
Add scallions, lemon juice, garlic, & continue mashing until light smooth.
Season w/ hot sauce, S & P.
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Honduran Guacamole
1 mashed Avocado
½ cup Mayonnaise
2 Tbsp Lemon Juice
¼ cup finely chopped Green, Stuffed Olives
1 Tbsp grated Onion or Shallot (soaked in water)
1 tsp Salt
¼ tsp Chili Powder or Cayenne
4 slices crisp-cooked Bacon, crumbled
Combine all & chill.
Serve with Honduran Tortilla Pan Bread .
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Hot Wings (Hawkeye's Wings - Josh)
Note:
According to Josh: This recipe is based on a wing sauce recipe from Hawkeye's Corner - a staple of life on UT campus during the 1980 and 1990s. Josh was a line cook in the kitchen. Also, the first 'date' Susie and Josh went on. Use only Texas Pete hot sauce in this recipe. No other hot sauce is suitable, no substitutions, if you can't find Texas Pete, then don't make this sauce!
Chicken Wings
Texas Pete hot sauce
White Vinegar
Brown Sugar
Soy Sauce
The mixture is about 4:1:2 Texas Pete, vinegar, brown sugar.
So, 1/2 cup Texas Pete, 1/8th cup white vinegar, 1/4 cup brown sugar.
For a bit more umami add a dash of soy sauce.
Mix in a bowl until sugar is dissolved.
Wings should be deep fried, no batter.
Fry until crispy, the wings should float on top of the oil.
Yes, you can grill or bake the wings, but they will not be as crispy as fried.
Potentially an air fryer would work.
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Hummus (Josh)
1 can Chickpeas
1-2 cloves Garlic
2 tbsp Tahini juice of 1/2 - 1 Lemon (need ~ 1/4 cup)
2-3 Tbsp Extra Virgin Olive Oil
1-2 tsp Soy Sauce
Notes:
Some recipes call for raw garlic, but cooked garlic reduces the sharp garlic flavor.
Fresh lemon juice is preferred.
Good quality tahini and olive oil make a huge difference; use an olive oil you would dip bread in or use for salad dressing.
High quality (sushi) soy sauce is preferred; at least low sodium.
The mix can take a lot of salt and pepper, so season to taste after blending.
Cook garlic; a nice way is to cook in the liquid from the can of chickpeas with some water added and boil for 10 minutes; roasted or other is also fine.
Combine chickpeas, garlic, tahini and 2-3 tbsp water in a food processor and blend until smooth.
Add more water to adjust texture.
Add in lemon juice, which will slightly thicken the mixture; add more water if needed.
Add salt and freshly ground black pepper to taste.
Add in olive oil and continue to blend, preferably while processing to monitor texture; you want a smooth consistency.
The soy is for umami, add to bring depth of flavor, but not taste like soy; between a tsp and 1 tbsp.
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Meatballs
½ cup Stuffing
½ cup H2O
1/3 cup chopped Onion
1 tsp Salt
½ tsp Celery Salt
1/8 tsp Pepper
1/8 tsp Garlic Powder
1 lb ground Beef
2 Tbsp Oil
1 can (15 oz) Tomato Sauce
1 cup H2O
2 Tbsp Brown Sugar
2 tsp Worcestershire Sauce
In a bowl combine the 1st 7 ingredients.
Add beef & mix well. Shape into balls.
In large skillet, brown meatballs in oil; drain.
Combine tomato sauce, H2O, brown sugar, & Worcestershire sauce; pour over meatballs. Reduce heat; simmer for ~1 hour
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Parmesan Crisps with Caviar and Whipped Potato
Parmesan Cheese
Caviar
Potatoes
Chives
Add parmesan to skillet and cook until solid and crisp.
It will look like water before it crisps up.
Let cool.
Whipped potatoes.
Layer: Parmesan crisps, potato, chive, caviar.
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Stuffed Pepperocini Peppers
Pepperocini Peppers
Cream Cheese
Bacon, cooked crispy, diced
Red Bell Peppers, diced
Clean out inside of peppers.
Mix together cream cheese, bacon, & red peppers.
Pipe into peppers.
Refrigerate
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Sausage-Cheese Balls
3 cups Bisquick
1 lb pork Sausage
4 cups shredded Cheddar Cheese (16 oz)
½ cup grated Parmesan
½ tsp dried Rosemary Leaves
½ tsp Parsley
350oF oven.
Grease pan.
Mix all ingred.
Shape into 1” balls.
Place in pan.
Bake 20-25 minutes or until brown.
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Snails (Escargot) (Susie and Josh’s)
-Snails with Herb Butter
For Herb Butter:
4-5 garlic cloves peeled and finely minced
2 teaspoons salt
2 sticks (8 oz) unsalted butter at room temperature
1/2 cup finely minced Italian flat-leaf parsley
1/2 cup finely minced chives
2 tablespoons minced shallots
Pinch of freshly grated black pepper
1 tablespoon fresh lemon juice
1 tablespoon Pernod (Optional)
For Snails: 24 top-quality canned snails drained
Make the Herb Butter:
Mince the garlic and salt together to make a paste.
Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.
Add the parsley, chives, shallots, pepper, lemon juice, and Pernod and mix well.
The butter can be piped or spooned over the snails or you could, transfer it to a pastry bag without a tip or with a large plain tip: If using snail dishes instead of snail shells, place a snail in each indentation and pipe or spoon about 2 teaspoons of butter over each.
If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter. Refrigerate for at least an hour, or up to 12 hours.
Finish using snail dishes:
Preheat the oven to 450°F (230°C).
Bake the snails in their dishes for 5 - 8 minutes, or until the butter is bubbling.
Finish using snail shells:
Preheat the oven to 450°F (230°C).
Arrange the shells in snail dishes or other ovenproof serving dishes.
Bake for 5 - 8 minutes, or until the butter is bubbly.
-Sauteed Snails with Tamarind Sauce (Ốc Xào Me) (Pronounce: ox-souw-may)
Love this glaze and with the snail…sublime!
1-1/2 lbs periwinkle sea Snails/escargot (use canned, they are already cleaned)
1/2 cup hot water
2 oz tamarind seedless tamarind pulp
Vegetable Oil
10 large garlic cloves (peel and mince finely)
1 Tbsp fish sauce (maybe a touch less, taste and adjust as you go)
1 Tbsp granulated sugar
1/2 Tbsp chicken bouillon powder Cilantro (Vietnamese coriander)
In a small bowl, combine hot water and tamarind pulp for 15 minutes.
Strain mixture through a sieve, press pulp with wooden spoon to extract as much juice as possible, then discard pulp.
Set tamarind liquid aside.
Heat oil in large skillet, add garlic and fry until golden brown.
Remove fried garlic and set aside.
Add tamarind juice and season with sugar, fish sauce and chicken bouillon powder.
Add snails and toss with sauce.
Cook for ~10 minutes until the sauce is bubbly and thickened.
Serve with a garnish of fried garlic and cilantro.
-Snails Cooked in Coconut Milk (Ốc Len Xao Dua) (Pronounce: oak-len-zow-zoo-uh)
Snails (use canned)
Vegetable Oil
1 Tbsp minced garlic
2 stalks lemon grass (minced the tender white parts of one and cut the tender white parts of the other into matchsticks)
1 cup coconut milk
1 tsp salt
1 tsp sugar
1 cup minced Cilantro (reserve a tablespoon for garnish)
1 Thai chili pepper (optional) - I used Pepper Flakes
In a medium skillet, heat oil and add garlic and lemon grass.
Sauté until fragrant but not brown (2-3 minutes).
Add the snails and sauté for 2 minutes.
Add coconut milk, salt, sugar and cook for 5-10 minutes to allow the snail to suck up all the saucy goodness.
Add cilantro and Thai chili pepper.
Cook for another minute.
Garnish with fresh Cilantro and serve.
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Herbed Spinach Balls
10 oz frozen Spinach, chopped
1 cup Herb Stuffing
¼ - ½ cup Parmesan Cheese, grated
½ tsp garlic, finely minced
½ medium Onion, finely chopped
2 eggs, beaten
1/8 lb Butter, melted
350o oven.
Thaw spinach and squeeze out excess liquid.
Add remaining ingred. And mix well.
Form into balls and place on greased baking sheet.
Bake 15 minutes.
* These can be made ahead of time & frozen. Add an extra 10-15 minutes cooking time if frozen. Makes about 40 balls.
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Sweet Potato-Curry Springrolls/Lumpia
Sweet Potatoes – Bake 400oF for ~1 hour. Mash with spices.
Spices:
Curry Powder
Coriander
Cumin
S & P
Garlic Powder
Onion Powder
Chipotle (just a touch).
Wrap in eggroll wrappers. Deep fry.
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Tomatillo Guacamole
4-5 Tomatillos
½ medium Onion, diced
2 cloves Garlic, diced
Sauté in Olive Oil until translucent.
Cilantro, fresh
Cumin Powder
Chipotle Powder
1 Avocado
S & P
Puree all except avocado.
Add avocado & puree.
Adjust seasoning.
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Vietnamese Spring Rolls with Hoisin-Peanut Dipping Sauce
(Goi Cuon) (Pronounce: goy-cun)
Vietnamese Rice Sticks (Rice Noodles or Vermicelli)
Shrimp, peeled and deveined
Mixed Lettuce Leaves
Vietnamese Rice Paper
Carrot, peeled and cut into thin strips
Cilantro leaves, chiffonade or diced
Mint leaves, chiffonade or diced
Hoisin Peanut Dipping Sauce:
4 Tbsp Hoisin Sauce
1 Tbsp Creamy Peanut Butter
4 tsp Apple Cider Vinegar
1/4 cup warm Water
Sugar, to taste, pinch, optional
1 Tbsp Roasted Peanuts, coarsely chopped
Another version we made of the Hoisin-Peanut Dipping Sauce:
2 Tbsp Hoisin
2 Tbsp Peanut butter
Thin with water.
Cook the rice sticks according to the package instructions. Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
In another small pot, bring some water to boil. Cook the shrimp for 1 minute, or until they are completely cooked through. Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
Cut off the spines of the lettuce and tear them into 8 pieces. Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
To assemble: dip one sheet of the rice paper into a big bowl of lukewarm water. Shake off the excess water and quickly transfer it to a dry chopping board. Lay a piece of the lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling. Make sure the filling is wrapped tightly. Place 3 shrimp halves horizontally above the roll, with the orange side of the shrimp facing down. Continue to roll it over. Repeat the same until everything is used up.
Combine the ingredients for the Hoisin Peanut Dipping Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the chopped roasted peanuts.
Cut the Goi Cuon diagonally in the middle into halves, place them on a platter and serve immediately with the Hoisin Peanut Dipping Sauce.
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Veggie Spread on Crackers
1 (3 oz) package Cream Cheese, softened
1 small Zucchini, finely chopped (~2/3 cup)
1 small Carrot, finely chopped (~1/3 cup)
1 small Banana Pepper, finely chopped (~1/3 cup)
2 Tbsp Chives, chopped
Mix & chill.
Ritz Crackers.
Cucumbers, sliced thin & quartered.
Smoked Salmon.
Spread on crackers & top w/ cucumber or salmon or both.
* Could also use as a spread on sandwiches. (Salmon or other seafood sandwiches, for example).
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Beans and Legumes:
Black Beans & Rice w/ Smoked Sausage & Shrimp (Susie)
~ 1 Tbsp Olive Oil
1 Onion, chopped
2-3 cloves Garlic, minced
1 cup White Rice
1-1 ½ cups Broth (Chicken, Vegetable) or Water
1-3 tsp ground Cumin
Cayenne Pepper
Chipotle Pepper
1-2 cans Black Beans
In pot, over med-high heat, add oil, onions, and garlic and sauté for about 4 minutes.
Add rice and sauté ~ 2 min.
Add broth/water, bring to boil, cover & lower heat, simmer ~ 20 min. or until rice is done.
Add black beans & spices, S & P.
Continue cooking a few more minutes.
If too thick, add more water.
If too watery, continue cooking until desired thickness.
In skillet, sauté sausage, remove & drain. In same pan, sauté shrimp.
When done, add to beans and rice.
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Beef:
Beef Brisket (Hannukkah style!)
1 large head garlic, separated into cloves
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (4 to 5-pound) beef brisket
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine (kosher)
1/4 cup tomato paste
2 dried bay leaves, preferably Turkish
1 teaspoon dried thyme
1 quart chicken stock, preferably homemade
For the Horseradish Sauce:
1/2 cup finely grated fresh or drained prepared horseradish
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon snipped fresh chives
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
Serve with Potato Latkes or “flying disks”- matzo balls
For the Flying Disks/Matzo Balls:
1/4 cup chicken stock, preferably homemade
4 large eggs, beaten
2 tablespoons pareve margarine, melted
1 teaspoon kosher salt
1 cup matzo meal
To make the Brisket:
Preheat the oven to 325 degrees F.
Fill a small saucepan with water, bring to a boil over high heat.
Add garlic, bring back to a boil, and cook rapidly until slightly softened, ~1 minute.
Use a slotted spoon to transfer the garlic to a bowl of ice water.
Peel when cool enough to handle.
Combine flour, salt, & pepper in a large shallow dish.
Coat brisket on all sides. Shake off the excess.
Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, ~6-8 min per side.
Transfer to a plate or platter and pour off all but 2 Tbsp of the fat.
Stir in the onions and the peeled garlic. Reduce the heat to medium and cook, stirring often, until golden, ~ 10 min.
Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
Stir in the tomato paste and add the bay leaves and thyme.
Increase the heat to high and bring to a boil.
Cook rapidly, stirring often, until almost all the liquid has evaporated.
Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket.
Cover tightly with a piece of foil, then cover the pot with the lid.
Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
To make the Horseradish Sauce:
mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
Stir well to blend and season with salt and pepper.
You should have about 1 cup.
Keep refrigerated until ready to serve.
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Beef Fajitas with Lime-Garlic Marinade (or Chicken)
Steak or Chicken
Red Onions
Red & Green Bell Peppers
Jalapenos
Flour Tortillas
Lime-Garlic Marinade:
¼ cup Lime Juice
2 Tbsp Olive Oil
4 cloves Garlic
2 Tbsp Soy Sauce
Salt
½ tsp Liquid Smoke
½ tsp Cayenne
¼ tsp Black Pepper
Mix all & marinate beef ~1 hour.
Grill veggies w/ olive oil, until skins of peppers blister & char & softened.
Red onions sliced ¼ - ½ inch thick & grilled until soft.
Grill meat.
Slice everything & serve with Guacamole, sour cream, refried beans, & Margaritas.
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Old-Fashioned Beef Stew
1 lb Beef tips/steak, cut into 1” cubes
2 Tbsp all-purpose Flour + Essence mixed in.
2 tsp Veg oil
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2 lg yellow Onions, thinly sliced.
2 cups sliced Mushrooms
2 cloves Garlic, minced
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2 cups Beef Broth
Red Wine
4 cups sliced Carrots
2 medium Potatoes, sliced or diced
1 cup Green Beans
1 Tbsp Cornstarch
1 Tbsp cold H2O
¼ cup chopped Parsley
S & P
Coat beef w/ flour, shake off excess.
Sauté in pan in oil over med-high heat, until browned. Place on plate.
Add onions & mushrooms to pot; sauté ~`6 min.
Add garlic; sauté ~`1 min.
Pour off fat.
Return meat to pot.
Add wine and broth.
Add enough water to just cover, bring to boil.
Reduce heat to low, simmer until beef is tender (~1.5 hours).
Add carrots, potatoes, & green beans.
Cover partially; simmer ~ 15 min.
Mix cornstarch & water together and add to pot to thicken (increase heat).
Sprinkle with parsley and serve.
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Winter Beef Stew
1 lb stew Beef
Cooking Oil
2 cans Beef Broth (14.5 oz cans)
~2 tsp Worcestershire Sauce
2 tsp fresh Oregano (3/4 tsp dried)
2 tsp fresh Basil (3/4 tsp dried)
½ tsp Pepper
2 cups cubed Potatoes
1 can Green Beans
1 cup sliced Carrots
1 cup sliced Celery (opt’l)
1 can great Northern Beans (rinsed & drained)(15.5 oz)
1 can diced Tomatoes (14.5 oz)
1 small yellow Squash or Zucchini, sliced (or both)
In pot, brown meat. Drain. Stir in broth, Worcestershire, dried herbs, & pepper; bring to boil.
Reduce heat; simmer, covered, ~1 hour.
Stir in potatoes, beans, carrots, & celery. Bring to boil. Reduce heat; simmer, covered ~20 min.
Stir in great northern beans, tomatoes, squash, fresh herbs (if using them).
Return to boil; reduce heat.
Cover; simmer for 5 min.
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Beef Stroganoff
1 ¼ lbs Beef, cut into thin strips.
Beef Bouillon
Red Wine
1 Onion, chopped
2 Tbsp Butter
6 oz fresh Mushrooms, sliced
½ tsp Salt
Dash Black Pepper
½ tsp Paprika
4 Tbsp Tomato Paste
2 tsp Dijon Mustard
2/3 cup Whipping Cream
2/3 cup Sour Cream
Boil beef in beef bouillon & red wine; then sauté in butter. Put beef aside.
Add onion & shrooms, sauté a few min.
Season with S & P & paprika.
Add tomato paste & mustard.
Stir in whipping cream.
Cook, covered on low heat for about 10 min.
Add red wine & bouillon and more red wine.
Let thicken.
When done, remove from heat. Stir in sour cream (do NOT boil sour cream).
Serve with rice.
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Beef & Tomatoes (Ester & Hans)
1.5 lbs thinly sliced beef (sirloin tip)
1-2 Tbsp Butter
2 cans Beef Broth (bouillon)
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2 Tbsp Cornstarch
2 Tbsp Soy Sauce
1 ½ Tbsp Dark Molasses
1 Tbsp Chinese Molasses (Chinese Brown Sauce)
1 tsp Vinegar
1 tsp Salt
½ cup water
---------------------------------
2 large Tomatoes, cut into large chunks
Sauté meat in butter.
Add broth and simmer uncovered ~15 min.
Make paste from cornstarch and next 6 ingred. And add to meat.
Stir gently until thickens.
Add tomatoes and mix carefully not to break.
Cook about 2-3 minute longer.
Serve with rice.
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Beef Tips
S & P
Oil (~1 Tbsp)
Butter (~1 Tbsp)
Filet Mignon (2), cut into chunks
Worcestershire Sauce (~ ¼ -1/3 cup)
Beef Bouillon Powder (several dashes)
Port Wine (~ 4-5 Tbsp)
Parsley
Sauté beef in oil & butter. Take beef out of pan & add Worcestershire, water + bouillon.
Simmer. Add port wine and reduce. Add parsley & serve.
Mushrooms
Oil (~1 Tbsp)
Butter (~ 1 Tbsp)
S & P
Beef Bouillon Powder, dash
Parsley Worcestershire Sauce (few dashes)
Place shrooms in pan, S & P, bouillon, & parsley.
Add juice from sautéing beef tips. Add Worcestershire. Add parsley at end.
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Bul-go-gi
2 lbs Top Sirloin Beef, thin sliced
Marinade:
¾ cup – 1 cup Light Soy Sauce
3 Tbsp Sugar
2 Tbsp minced Garlic
1 Tbsp Sesame Seeds/salt mixture
½ Tbsp Black Pepper
2 onions, sliced
1 bundle Green Onions
1 ½ Tbsp Sesame Oil
Little Ginger Powder or sliced Ginger
Optional: a little Sake.
**DON’T make sauce with marinade – too salty!
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Country-Fried Steak & Gravy (Aunt Luna’s)
**** USE CAST IRON SKILLET ****
Cubed Steaks
Heavily salt both sides of meat, dredge in flour.
Fry meat in oil, until dark.
Take meat out of skillet.
Add flour to oil (~ 1-2 Tbsp) & stir.
Add lots of water.
Boil ~ 5-10 min.
Add meat back to skillet.
Allow to cook at least 1 hour to 2 hours. Stirring occasionally.
Serve with mashed potatoes, green beans & biscuits or rolls.
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Crawfish-Stuffed Filets
2 Tbsp Olive Oil, in all
1 tsp finely minced Onion
1 tsp finely minced green Onions
1 tsp finely minced Celery
1 tsp finely minced Red Onions
2 tsp minced Shallots
1 tsp minced Garlic
¼ lb Crawfish Tails
2 Tbsp Shrimp Stock
2 Tbsp Bread Crumbs
1 Tbsp Essence, in all
4 Filet Mignons
1 cup Mashed Potatoes
1 Tbsp Chives
Heat 1 Tbsp oil over high heat.
Sauté onions, green onions, celery, red onions, shallots, & garlic for 1-2 minutes.
Add crawfish tails, stock, breadcrumbs, & 1 tsp Essence and cook for 2 minutes.
Remove from heat and allow to cool for at least 15 min.
Cut slits about 2” long into the sides of each filet and make a pocket.
Season meat with remaining Essence inside and out. Fill each filet with ~ ¼ cup stuffing.
Heat remaining 1 Tbsp oil in pan over high heat.
When pan begins to smoke add filets and sauté for 3-4 min. per side for medium rare.
Serve with Crawfish Bordelaise Sauce.
Crawfish Bordelaise Sauce
2 Tbsp minced Shallot
1 Tbsp minced Garlic
½ cup dry Red Wine
¼ lb Crawfish Tails
Salt & Pepper
1 ½ cups Veal/Beef Reduction
2 Tbsp unsalted Butter, at room temperature
1 Tbsp sliced Green Onions
Sauté shallots & garlic in saucepan, for 1 min. Season with S & P. Add wine and boil.
Add crawfish and re-season. Bring back to boil. Stir in reduction and boil. Reduce heat to simmer, skimming off any fat on top, for about 10 min. Turn up heat to high and cook 1-2 min. Add butter and swirl. Add green onions and remove from heat.
To serve: Place some mashed potatoes in center of plate, set filet on top and spoon sauce over filet. Garnish with green onions.
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Gingered Beef with Broccoli
1-2 small sirloin steaks
¼ large onion
1-2 Tbsp fresh grated ginger
1-2 cloves fresh chopped/pressed garlic
3-4 Tbsp Soy sauce
½ Tbsp Mirin
a few drops toasted sesame oil
3-4 Tbsp Sake
2 heads broccoli
¾ can beef broth
oil-vegetable
Thickening: Tbsp starch, 2 Tbsp soy sauce, 1 Tbsp Hoison sauce, 2 Tbsp sake
Marinate beef, sliced thin in soy sauce, ginger, garlic, a bit of chopped onion, mirin, sesame oil, sake for an hour or so.
Start the rice steaming.
Steam the broccoli for about 4 minutes
Heat oil in Wok, cook beef for a few minutes, add in onions, keep sautéing
Add in beef broth, cook for 10 minutes, or so until beef broth reduced by at least ½
Add in thickening sauce
Add in pre-semi-steamed broccoli
Stir together to nicely coat everything, serve over rice.
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Filet Mignon w/ Port Wine Reduction (Susie’s)
Filets (2)
Garlic Powder
Ground Oregano
Paprika
S & P
Thyme
Essence
Sauté in butter (Remove & finish cooking in oven ~400o +/-).
Port Wine
~1 cup Beef Broth
S & P
Butter
To skillet add port wine and reduce to a few tablespoons, add ~1 cup beef broth, salt & pepper, reduce to ~1/2 and add butter.
Serve w/ cheddar cheese soufflé & steamed broccoli.
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Mafrum (Libyan dish - Beef stuffed Veggies in Tomato-based Sauce)
VERY Good!
2 Medium Potatoes, peeled
1 Eggplant
4-5 Cauliflower Florets
For the stuffing Mixture:
0.6 lbs ground Beef (300g)
0.3 lbs minced Lamb (150g)
1 medium onion, finely chopped or grated
100g breadcrumbs
1 cup mix of chopped coriander, parsley, mint
2 large garlic cloves
1 Tbsp Baharat spice mix
1 Tbsp Ground cumin
1 Egg, beaten
1/2 Tsp salt
1/2 Tsp pepper
To coat:
1 cup all purpose flour
1/4 tsp salt
3 eggs, beaten
2 tbsp tomato puree
vegetable oil for frying
For the sauce:
3 Onions, chopped
3 big garlic cloves, chopped
4 Tbsp tomato puree
1 Tbsp Baharat spice mix
2 Tbsp smoked paprika spice
1/2 Tbsp Ground cumin
1/2 tsp spicy ground chilis (optional)
Pinch of sugar
1 tsp salt
1/2 tsp pepper
2-3 cups of water
Slice potatoes and eggplant into ~1 inch thick slices.
Create a cut in the middle of each slice like you’d open a pita but cut only 3/4 through so the piece remains intact.
Cover potatoes in cold water and mix in 1 Tbsp of salt & let soak for 30 minutes.
Sprinkle eggplant with salt and let rest on a paper towel for 30 minutes.
Dab off water with paper towel.
Break palm size florets off your cauliflower, cut out small v-wedge in top of floret, set aside.
Mix together ground lamb, ground beef, eggs, coriander, parsley, mint, onion, breadcrumbs, garlic, cumin, baharat spice mix, salt and pepper.
Once your vegetables are ready, drain the water out of the potatoes and let them dry for a few minutes. Wipe the moisture and salt from the eggplants.
Make a small ball from the meat mixture and stuff it inside each piece of vegetable, be gentle, and once it’s in there, press the sides of the veggies to sandwich it up tightly but without pressing the mixture out.
Take a large pot or skillet that has a lid (I use Le Creuset) and heat a good amount of oil for sautéing/frying in it on medium heat.
Prepare a plate with flour & salt and another bowl with the eggs & a tomato puree, whisk well to combine.
Preheat the oven to 300 degrees F.
When the oil is hot, dip each piece of vegetable in the flour, make sure everything is covered and tap it lightly to remove access flour.
Then dip the piece in the egg mixture on all sides, and straight into the oil.
Fry the pieces slowly, a few minutes on each side. Let them caramelize and bit, if the heat is too high turn it down.
Flip them over to the other side and let them get this nice golden color.
Remove them gently using a slotted spoon or two forks, and place them on a wire rack with paper towels underneath to catch the excess oil
Chop 3 small onions and sauté them in the same skillet you used to fry your veggies, add olive oil if needed.
After the onions are nice and transparent, add the garlic, tomato puree, Baharat spice mix, smoked paprika spice (or regular), a bit of cumin, pinch of sugar, salt and pepper and if you’d like it with a bit of a spicy kick, add chili spice in there too.
Sauté for 2-3 minutes until fragrant.
Add 2 cups of water and stir it well together.
Arrange the vegetables in tightly together, the water should almost reach the top of the vegetables, about 3/4 through. Add the rest of the water if needed.
Bring to a gentle simmer, cover and place in the oven for 1.5-2 hours, until the potatoes are soft and most of the fluids are absorbed. You can also leave it covered on the stove on very low heat for 2 hours. Check occasionally and add some water if needed.
Traditionally served with couscous.
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Meatballs or Meatloaf
1 pound ground lean beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1½ tablespoons chopped Italian parsley
½ small garlic clove, peeled and minced
2 cups breadcrumbs
2 cups lukewarm water
Salt & pepper to taste
1 cup Olive Oil
1 Garlic Clove, Smashed or crushed (and placed in the oil to scent it for sautéing meatballs)
Combine beef, veal, and pork in a large bowl.
Add eggs, cheese, parsley, garlic, salt and pepper to taste.
Using your hands, blend ingredients together.
Blend breadcrumbs into meat mixture.
Slowly add water,1 cup at a time, until the mixture is quite moist.
Shape the meat mixture into balls (2½ to 3 inch balls).
Heat olive oil in a large sauté pan with smashed garlic.
When oil is very hot but not smoking, discard garlic and fry meatballs in batches.
When bottom half of meatball is very brown and slightly crisp turn and cook top half.
Remove from heat and drain on paper towels.
Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own.
Makes about 28 meatballs
SAUCE for Meatballs:
¼ cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
Make the sauce:
Heat the oil in a large saucepan over medium-low heat, then add the salt pork.
Sauté until fat has rendered, ~5 min.
Remove and discard salt pork.
Add onion and sauté until translucent, ~3 min.
Add garlic and sauté just until softened.
Add tomatoes with their juice and bring to a boil.
Reduce heat to low and simmer until sauce is slightly thickened, ~45 min.
Add the basil, oregano and salt and pepper to taste. Cook for 1 min more.
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Meatballs
½ cup Stuffing
½ cup H2O
1/3 cup chopped Onion
1 tsp Salt
½ tsp Celery Salt
1/8 tsp Pepper
1/8 tsp Garlic Powder
1 lb ground Beef
2 Tbsp Oil
1 can (15 oz) Tomato Sauce
1 cup H2O
2 Tbsp Brown Sugar
2 tsp Worcestershire Sauce
In a bowl combine the 1st seven ingredients.
Add beef & mix well.
Shape into balls.
In lg skillet, brown meatballs in oil; drain.
Combine tomato sauce, H2O, brown sugar, & Worcestershire sauce; pour over meatballs.
Reduce heat; simmer for ~1 hour.
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Meatballs in Sauce
Meatballs:
1-2 lbs grd Beef (could add veal, sausage, …)
~ 5 slices fresh Breadcrumbs (white bread; grind in food processor)
Parmesan
1 (or 2) egg, beaten
Garlic, chopped or minced
1 small Onion, chopped fine
~ 2-3 tsp Parsley
S & P
Mix all, make balls, fry in oil, then add to sauce and simmer ~ 10 minutes.
Sauce:
~ 3 Tbsp Olive Oil
~ ½ White Onion + ½ Red Onion
~` 2 cloves Garlic, crushed
~ 2 (28 oz) cans plum Tomatoes; drained (reserve liquid)
Parsley, ~ ¼ cup fresh (less for dried)
* Optional: julienned Green & Red Peppers
Cook onions & garlic until soft. Add the rest of the ingredients.
Simmer for 45 min. – 1 hour
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Meatballs in Spicy Coconut Sauce
Sauce:
1 can Light Coconut Milk
~ 1 Tbsp grd Ginger (or minced)
Sprinkle w/ Red Pepper Flakes + several squirts of chili-Garlic paste (’Vietnamese’)
1 Tbsp chopped Green Onions
<2 Tbsp Thai Fish Sauce
Meatballs:
1 lb grd Beef
1/3 cup Green Onions, chopped
¼ cup Water Chestnuts, chopped (Optional)
2 Tbsp Cornstarch
1 Tbsp All-Purpose Flour
1 Tbsp minced fresh Ginger (or ground)
1 Tbsp Soy Sauce
1 Tbsp Dark Sesame Oil
1 tsp Red Pepper Flakes
¼ tsp Salt
Prepare meatballs:
Combine all ingredients.
Sauté meatballs in oil & drain.
Prepare sauce:
Combine all in saucepan and bring to boil.
Add meatballs to sauce & boil 5-8 minutes.
Serve with rice & vinegared cucumbers & veggies.
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Pesto-Meatballs w/ Angel-Hair Pasta
2 cups Chunky Tomato Sauce
½ lb ground Beef
¾ cup Breadcrumbs
2 ½ Tbsp Pesto
Red Wine
Salt
Pasta
Mix beef, crumbs, pesto, and salt.
Form Balls.
Sauté and deglaze with red wine.
Add tomato sauce and simmer ~20 min.
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Meatloaf stuffed with Spinach
1 lb. lean ground beef
1/2 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp. olive oil
3 cups chopped spinach
2 Tbsp low-fat plain yogurt
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 Tbsp skim milk
1 Tbsp Tbsp, chopped fresh tarragon
1 egg, lightly beaten
2 Tbsp Dijon mustard
2 Tbsp whole-grain oats
salt and pepper
Preheat an oven to 350-degree F.
In a large bowl, combine onion and garlic, ground beef, egg, yogurt, tarragon, oregano, basil, milk, mustard, and oats.
Lightly season with salt and pepper.
Mix all the ingredients together thoroughly with your hands.
Cover the bottom of a non-stick loaf pan with half of the meatloaf mixture.
Evenly spread the spinach mixture over it. Top with the rest of the meatloaf mixture.
Bake your meatloaf in the preheated oven for 45 - 50 minutes.
Insert a meat thermometer into the center of the meatloaf to ensure it is done.
If it reads at least 155oF, your meatloaf is done.
Pair it with sautéed spinach and pinto beans.
Make Tomato Sauce:
Diced Tomatoes
Dried Oregano & Basil (~1 Tbsp each)
Knorr Beef Stock (1/2 container)
Heat on stove.
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Cheesy Meatloaf
~1/4 breadcrumb crumbs
~1/4 Quick Cook Oatmeal
1 cup chopped Onions
2 Garlic cloves, chopped
1/2 cup Ketchup, divided into 1/4 cups
1/4 cup chopped fresh Parsley
2 Tbsp grated Parmesan
1 Tbsp Horseradish
1 Tbsp Dijon Mustard
3/4 tsp dried Oregano
1/4 tsp Salt
1/4 tsp Pepper
White Cheddar, diced into chunks
1.5 lbs lean ground Sirloin
1 large Egg, lightly beaten
Preheat oven to 425 F.
Sauté onions & garlic.
Combine onion mix, breadcrumbs, oatmeal, beef in food processor, mix.
In bowl, mix beef mixture w/ ketchup, parsley, parmesan, horseradish, mustard, oregano, salt and pepper and egg.
Form into a log and stuff cheddar chunks into it.
Bake at least 25 minutes or until done.
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Creamy Pepper Steak (in thick sauce)
Steaks
Salt and Black Pepper
4 Tbsp Butter
4 Tbsp Brandy
1 Tbsp Cornstarch
¾ cup Heavy Cream (185ml)
Sprinkle steaks w/ pepper & press in well. Melt 2 Tbsp butter, add steaks & sear over high heat to brown on both sides.
Melt remaining butter, stir in cornstarch, black pepper, salt, & cook, stirring constantly for 3-4 min.
Stir in cream & brandy & heat, stirring.
Pour over steaks & simmer gently 2-3 min.
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Pepper Steak (Stir-Fry)
2 Tbsp Veg Oil
2 cups (2-4) Bell Peppers (various colors), cut into strips
1 medium Onion, cut into wedges
2 cloves, Garlic, minced
Mushrooms, sliced
2-4 Filet Mignons, chunked (w/ bacon)
1 can Beef broth
~ 1 Tbsp Soy Sauce
~ ½ tsp ground Ginger
A little Flour
Rice
In wok (or skillet) over med-high heat, in ~ 1 Tbsp hot oil, stir fry peppers, onion, garlic, & mushrooms until crisp-tender. Add bacon chunks.
Add steak, stir fry. Drain a little and add flour and mix.
Add broth, soy, & ginger.
Cover & simmer, until done.
Serve with rice.
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Beef Potstickers
Dumpling Skins
Ground Beef
S & P
Garlic Powder
Ground Ginger
Soy Sauce
Chili Paste
Red Onion
Carrot
Garlic, minced
A few Mushrooms
Sauté ground beef with S & P, garlic powder, ground ginger, soy sauce & chili paste.
Drain & cool.
Puree w/ red onion, carrot, garlic and mushrooms.
Fill dumpling skins w/ mix.
Sauté, then steam.
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Beef Roulades w/ Blue Cheese & Walnuts
2 (10 oz) Rib Eye Steaks, pounded
Essence
½ cup crumbled Blue Cheese
½ cup chopped roasted Walnuts
2 Tbsp Olive Oil
Serve with:
2/3 cup Blue Cheese Moray Sauce ➔ ➔ ➔ ➔ Under Sauce: Blue Cheese Sauce
8 New Potatoes, cut into fourths, roasted, warm
Long chives
2 tbsp finely diced Red Peppers
2 Tbsp finely diced Yellow peppers
2 Tbsp chopped Chives
Essence
Preheat oven to 450oF. Season meat with essence.
Sprinkle cheese and walnuts over meat.
Roll meat into roulades. Tie with butcher’s twine. In sauté pan, heat the olive oil.
When pan is smoking hot, sear roulades on all sides.
Place in oven and roast ~ 5-6 minutes for rare to med-rare.
Remove from oven and slice on the bias.
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Beef Roulads
2lbs. thin sliced sirloin-tip
¾ lb of mild pork sausage
½ teaspoon of poultry seasoning
¼ cup of Madeira
½ lb. of bacon or enough to wrap rolls
1 tbs. of butter
2 onions
2 sliced carrots
1 sliced garlic clove
Pouch made of 1 stalk of celery, 4 sprigs of parsley, 1 bay leaf, and pinch of thyme,
1 tbs. of flour
Red Wine
Beef Bouillon
Mix sausage, poultry seasoning, and Madeira together.
Place pork mixture on slice of beef and roll up. Wrap with bacon.
Heat 1 tbs. of butter in shallow casserole and spread on bottom sliced onions and carrots.
Place beef rolls side by side on top of vegetables.
Add the minced garlic and pouch.
Put dish in moderate heat of 375 F oven and cook until rolls take on color.
Sprinkle with flour and red wine and broth to come to top of meat (can add more broth and wine). Bring to boil, cover, and braise 1 to 1 ½ hours.
Discard pouch. In the Blender blend vegetables and liquid to make sauce.
Adjust taste and pour over rolls.
Serve with mashed or parsley potatoes and red cabbage.
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Sesame Beef
(Japanese)
1/8 lb Lean Beef
2 Tbsp Soy Sauce
¼ cup Rice Wine
2 Tbsp Mirin (Sweet Rice Wine)
1 ½ Tbsp White Sesame Seeds (toasted)
Serve w/: Cooked broccoli & carrots.
Cut beef in thin slices & marinate for 30 min. in soy sauce, rice wine, mirin, & sesame seeds.
Heat 1 Tbsp oil in pan & stir fry beef; set aside.
To pan, add:
¼ cup Beef Broth
2 Tbsp Sherry
1 Tbsp Soy Sauce
3 Tbsp Hoisin Sauce
1 Tbsp cornstarch
Add beef and serve with rice.
Alternative:
Sauté beef, carrot sticks, asparagus & green onions (green portion – not chopped; full length).
Lay beef flat & place carrot stick & asparagus in center.
Roll-up beef & tie w/ a green onion stalk.
Then, place beef into sauce & sprinkle w/ sesame seeds.
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Grilled Flank Steak
1 ½ lb Beef Flank Steak
Honey-Ginger Marinade:
¼ cup Red Wine
¼ cup Soy Sauce
¼ cup dry Sherry (or Chicken Broth)
¼ cup Honey
½ tsp ground Ginger
3 Green Onions, sliced
1 clove Garlic, finely chopped
Mix all.
Make cuts in diamond pattern on both sides of beef. Place beef in dish w/ marinade.
Cover & refrigerate at least 4 hours, but no longer than 24 hours (turning occasionally).
Grill.
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Steak with Horseradish Chimichurri
Filet Mignon, seasoned with Essence
Chimichurri
2/3 cup Parsley
2 Tbsp chopped Green Onions
2 Tbsp Water
1 Tbsp Horseradish
1 Tbsp Red Wine Vinegar
1 tsp +/- Olive Oil
1 Garlic clove
Puree Chimichurri ingredients in food processor, then warm. Sauté beef and slice thin.
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Susie’s Tamale/Enchilada Pie
~1 ½ cups Masa (a little more if using a 9x9 pan).
1-2 cups Beef or Chicken Broth, boil
Gradually add hot broth to Masa & mix, keep adding broth until dough forms & is sticky.
Press into a greased 8”x 8” pan or 9”x 9” pan.
Preheat oven to 350oC.
~ ½ Onion, sauté & add
~ ½ lb Ground Beef & sauté, drain, then add a little broth to the beef.
Then add:
Taco Seasoning
Mexican Adobo Seasoning
Chipotle Hot Sauce
Add:
1 can Petit diced Tomatoes, drained
A little Monterey Jack Cheese (just enough to melt into meat & be gooey).
Simmer, covered ~20-25 min.
Grease an 8”x 8” pan.
Put Masa into pan.
Top with Beef mix, then Monterey Jack Cheese.
Bake ~10 min.
Pour on Enchilada Sauce & Bake ~10 min. more.
Add more Cheese & Bake 3-5 min. more.
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Tamales (Susie)
25-50 dried Corn Husks (~ 8 inches long)
Masa:
10 oz (1 1/3 cups) Pork Lard or vegetable shortening, slightly softened, not runny
Salt
1 ½ tsp Baking Powder
3 1/2 cups Masa Harina mixed with 2 ¼ cups hot water
1 to 1 ¼ cups Broth from filling meat below (or chicken Broth)
Filling:
Pork Butt/Shoulder (~3 ½ lb), trimmed of fat and cut up
10 cups water
1 medium Onion, quartered
3 Garlic cloves, minced
1 1⁄2 tsp Salt
Red Chili Sauce (Optional)(See below)
Filling:
In Dutch oven/Creuset, bring pork, water, onion, garlic and salt to boil.
Simmer covered, ~ 2 1/2 hours or until meat is very tender.
Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
Shred the meat using 2 forks, discarding fat.
Strain the broth and cool it to remove fat.
In the meantime, soak corn husks in hot water for at least 20 minutes; rinse to remove any corn silk and drain well.
Masa:
Beat lard/shortening on medium-high speed in a large bowl with baking powder and 2 tsp salt for 1 minute.
Continue beating as you add the masa in 3 additions.
Reduce the speed to medium-low and add ~1 cup of the broth.
Continue beating for another minute, until a 1/2 tsp dollop of the batter floats in a cup of cold water (if it floats, the tamales will be tender and light).
Beat in enough of the remaining broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon.
For the lightest textured tamales, refrigerate the batter for an hour or so, then repeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
Taste the batter and season.
Set up the steamer:
Set a collapsible vegetable steamer into a large, deep pan.
Add water to bottom of pan.
Form the tamales.
Cut several 8- to 10-inch pieces of string or thin strips of cornhusks to tie tamales.
Lay out one of your chosen cornhusks with the tapering end toward you. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
Spread 2 Tbsp of the masa mixture on the center of the corn husk.
Then place ~ 1 tablespoon meat and sauce mixture (if using) in the middle of the masa.
Fold in sides of husk and fold up the bottom (form a tightly closed “bottom” leaving the top open), tie closed with string.
Stand the tamales in the basket, open side up. Cover them with a layer of leftover cornhusks
Bring water to a boil, lower temp to med-low and cover.
Steam for 40 min – 1 hour, adding water when necessary.
Tamales are done when the husk peels away from the masa easily.
Can let tamales stand in the steamer off the heat for a few minutes to firm up.
To Freeze:
Leave them in the husks and place them in freezer bags.
To reheat:
Thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
Red Chili Sauce:
15 large dried Chilies (like Anaheim, New Mexico, California or Pasilla)
4 -5 Garlic cloves
2 tsp ground Cumin
1 tsp Salt
2 tsp All-Purpose Flour
2 tsp Olive Oil or 2 tsp melted Shortening
YIELDS: 4 cups
NOTES:
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2-5 min or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in enough hot water to cover for ~ 30 minutes or until cool.
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
Add garlic, cumin and salt.
Cover and blend until smooth.
In a 2-quart saucepan, stir flour into oil or melted shortening over med heat until browned.
Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)
Use this sauce for traditional tamales.
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Beef Wellington
For the Duxelles:
3 Pints (1 1/2 Pounds) White Button Mushrooms (could also add Shitake)
2 Shallots, roughly Chopped
4 Cloves Garlic, roughly Chopped
2 Sprigs Fresh Thyme, leaves only
2 Tbsp unsalted Butter
2 Tbsp Extra-Virgin Olive Oil
Salt and Black Pepper
For the Beef:
3-lb center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Salt and Black Pepper
12 thin slices Prosciutto
6 sprigs of fresh Thyme, leaves only
2 Tbsp Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 tsp Sea Salt
Minced chives, for garnish
Green Peppercorn Sauce: (optional or make a Demi-Glaze or Port Wine Sauce)
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
NOTE: Photos of preparation process at the end of recipe.
For the Duxelles:
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
Add butter and olive oil to a large sauté pan and set over medium heat.
Add the shallot and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
Tip:
Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer.
For the Beef:
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking.
Drizzle with olive oil, then season with salt and pepper and sear all over.
Lay or shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Evenly spread a thin layer of duxelles on top.
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves.
When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef.
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape.
Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness.
Depending on the size of your sheets you may have to overlap 2 sheets and press them together.
Remove beef from refrigerator and cut off plastic.
Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.
Trim ends if necessary, then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired.
Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry to allow the steam to escape when cooking.
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer.
Remove from oven and rest before cutting into thick slices.
Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
Green Peppercorn Sauce:
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match.
After flame dies down, return to the heat, add stock and reduce by about half.
Strain out solids, then add 2 cups cream and mustard.
Reduce by half again, then shut off heat and add green peppercorns.
       
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Breads/Doughs:
Asparagus Cheese Puffs
½ lb Asparagus, cut into ¼” pieces & blanched.
¾ cup milk
5 Tbsp Butter, cut into small pieces
½ tsp Salt
¾ cup All-Purpose Flour
¼ tsp Curry Powder
pinch Cayenne
3 lg Eggs
1 cup coarsely grated Manchego Cheese
½ cup finely grated Parmesano-Reggiano
Preheat oven to 400oF.
Line 2 baking sheets w/ parchment.
Bring milk & butter to boil over med-high heat.
Combine salt, flour, curry, & cayenne in a small bowl.
Remove milk from heat & add the flour mix.
Mix w/ wooden spoon ‘til thickens & pulls away from sides.
Place pan back on heat & cook ~ 20-30 sec., until mix becomes a little dry.
Scrape mix into lg bowl & let cool slightly.
Add eggs, 1 at a time, until each is incorporated.
Add asparagus & both cheeses to the dough & mix until combined.
Season w/ S & P.
Spoon rounded tablespoons of mix onto sheet.
Bake ~ 15-20 min., until golden.
Makes 4 servings.
Serve w/ salmon.
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Babka (Chocolate-Cinnamon Babka)
Chocolate Babka
Yield: Makes two 9-inch babkas
Dough
4 cups all-purpose flour, preferably King Arthur
1/3 cup plus 2 tablespoons sugar
2 teaspoons fine sea salt
1 cup whole milk, warmed
1 packet dry active yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 Tbsp unsalted butter, cut into Tbsp, at room temp
Filling
9 ounces milk chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped (or a Spicy Chili Chocolate)
1 1/2 sticks unsalted butter, cubed
1 1/2 cups finely ground chocolate wafer cookies
3 tablespoons honey
Glaze
12 ounces bittersweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
1 1/2 sticks unsalted butter, cubed
2 tablespoons light corn syrup
Alternate Topping:
~3 Tbsp Cinnamon
~4 Tbsp Sugar
~2 Tbsp Cocoa Powder
Butter, melted
Make the Dough:
In a medium bowl, whisk the flour with the sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes.
Add the egg and egg yolk and sprinkle the dry ingredients on top.
Mix at low speed for 2 minutes.
Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth, about 5 minutes.
Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing.
Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour.
Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray. Scrape the dough out onto the parchment paper and cut the dough in half.
Pat each piece into a neat square.
Cover with plastic wrap and refrigerate overnight.
Make the filling:
In a large heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter, stirring occasionally, until smooth.
Let cool to room temperature, then stir in the cookie crumbs and honey.
Coat two 9-by-4-inch loaf pans with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides.
Roll out each square of dough to a 16-inch square.
Using an offset spatula, spread all but 1/2 cup of the filling in an even layer over the dough squares to within 1/2 inch of the edges.
Starting at the long edge nearest you, tightly roll up each dough square jelly roll–style into a tight log.
Using a sharp knife, cut the logs in half crosswise.
Using an offset spatula, spread 1/4 cup of the reserved filling on the top and sides of 2 of the halves. (see illustration below)
Set the other halves on top in the opposite direction to form a cross.
Twist to form spirals and transfer to the prepared pans. (see illustration below)
Cover the loaves with a towel and let stand in a warm place until doubled in bulk, about 2 hours.
Preheat the oven to 375°.
Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned. At ~45 min., you should cover with Aluminum Foil.
Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper. (see pictures below)
Make the glaze:
In a heatproof bowl set over a saucepan of simmering water, melt both chocolates with the butter; stir until smooth. Stir in the corn syrup.
Spread the glaze on top of the warm babkas and let stand until set, about 30 minutes.
   
Cinnamon Babka
FILLING:
1 c light brown sugar, firmly packed
1/4 c all purpose flour
2 Tbsp butter, unsalted, melted & cooled
1 lg egg white, reserve yolk
2 tsp cinnamon, ground
1/8 tsp salt
DOUGH:
1/2 c whole milk, heated to 110 degrees
2 lg egg yolks
1 lg egg
1 tsp pure vanilla extract
2 c all purpose flour
1/4 c sugar
1 1/2 tsp instant or rapid rise yeast
1/2 tsp salt
8 Tbsp butter, unsalted, cut into 8 pieces & softened
TOPPING:
3 Tbsp cinnamon
4 Tbsp sugar
FOR THE FILLING:
Combine all ingredients in medium bowl; mix well.
Set aside 1 Tbsp filling.
FOR THE TOPPING:
Mix cinnamon & sugar together; mix well.
Set aside.
FOR THE DOUGH:
Adjust oven rack to middle position & heat oven to 200 degrees F.
When oven reaches 200 degrees F., turn it off. Grease large bowl.
Whisk milk, egg yolks & vanilla together in 1 C liquid measuring cup.
Using stand mixer fitted with dough hook, mix flour, sugar, yeast & salt on low speed until combined.
Slowly add milk mixture & mix until dough comes together, about 3 minutes.
Increase speed to medium low & add butter, 1 piece at a time, until incorporated, about 1 minute.
Continue to mix until dough is smooth & comes away from sides of bowl, 10 - 12 minutes.
Transfer dough to prepared bowl, cover with plastic wrap & place in turned off oven until dough has risen slightly, about 1 hour.
Place in refrigerator until dough is firm & has doubled in size, at least 1 hour.
NOTE: Once you've added the butter in this step, if the dough is still sticking to the sides of the bowl after 5 minutes of mixing, add 2 - 4 Tbsp of extra flour.
Line 8 1/2 x 4 1/2" loaf pan with parchment paper, allowing excess to hang over edges.
Punch down dough on lightly floured counter. Roll out dough to 20 x 14" rectangle.
Spread all but 1 Tbsp reserved filling over dough, leaving 1/2" border around edges.
Working from short side, roll dough into cylinder & pinch along seam to seal.
Position cylinder seam side up & roll back & forth until stretched to 18" length.
Spread reserved filling over top of cylinder. Fold cylinder on top of itself & pinch ends to seal.
Gently twist double cylinder twice to form double figure eight.
Place shaped dough seam side down in prepared pan, cover loosely with plastic & let rise in turned off oven until doubled in size, about 1 hour.
Lightly beat whole egg in bowl.
Remove loaf pan from oven & discard plastic.
Heat oven to 350 degrees F.
Brush loaf with beaten egg & sprinkle with cinnamon/sugar mixture.
Bake until deep golden brown & loaf registers 190 degrees, about 45 minutes.
Let cool in pan on wire rack for 20 minutes.
Remove loaf from pan & cool completely, about 2 hours. Serve.
NOTE: If you use a standard 9 x 5" loaf pan, start checking the babka for doneness after 40 minutes.
TO MAKE AHEAD:
Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap & refrigerate for up to 24 hours.
Let dough sit at room temperature for 1 hour before baking.
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Biscuits (Josh’s adapted from Alton Brown)
2 cups flour (White Lily preferred)
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Heat oven to 450ºF.
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
Make a well in the center of the dry mixture and pour in the chilled buttermilk.
Stir with a wooden spoon until the dough just begins to come together.
It will be very sticky.
While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion.
Press dough into a 1-inch-thick round.
Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch.
Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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Cheddar Biscuits
2 cups Unbleached Flour
2 Tbsp toasted Wheat Germ
4 level tsp Baking Powder
½ tsp Salt
6 Tbsp cubed cold Butter
¼ cup grated Cheddar Cheese (1 oz)
¾ cup Buttermilk
Preheat oven to 425.
Butter baking sheet. In bowl of mixer, combine flour, wheat germ, baking powder, & salt & process briefly to combine.
Add butter & cheese & process until mix looks like coarse meal.
Pour in buttermilk, then process until dough comes together, ~ 15 SECONDS.
Turn dough onto floured board & allow to rest for 5 min.
Knead 3 times only, then pat into a circle ¾” thick.
Cut into small biscuits.
Place dough on baking sheet and bake for 10 min in upper third of the oven, until puffed and golden.
Yields: about 3 dozen.
*** Best Fresh!
OR
1 ¼ lbs Bisquick
3 oz Cheddar Cheese
11 oz cold H2O
To cold water, add Bisquick & cheese, blend until dough is firm.
Bake at 375o for 10-12 min.
Brush hot biscuits w/ garlic spread.
Garlic Spread
½ cup melted Butter
1 tsp Garlic Powder
¼ tsp Salt
1/8 tsp Onion Powder
1/8 tsp dried Parsley
Mix all.
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Calzone/Pizza Dough
1 pkg Active Dry Yeast
1 tsp Honey
1 cup warm H2O (105o-115oF)
3 cups All-Purpose Flour
1 tsp Salt
1 Tbsp Olive Oil + more for brushing
In small bowl, dissolve yeast & honey in ¼ cup warm H2O.
In mixer w/ dough hook, combine flour & salt.
Add oil, yeast mix, & remaining ¾ cup water & mix on low speed until dough comes cleanly away from sides of bowl & clusters on dough hook, ~ 5 min.
Turn dough out onto clean work surface & knead by hand 2-3 min. or longer.
Dough should be smooth & firm. Cover dough w/ clean, damp cloth towel & let rise in warm spot ~ 30 min.
Divide dough into 4 balls.
Work each by pulling down sides & tucking under bottom of ball.
Repeat 4-5 times. On smooth surf., roll ball under palm of hand until top of dough is smooth & firm (~ 1 min).
Cover dough w/ damp towel & let rest 15-20 min.
(At this point the balls can be wrapped in plastic & refrigerated for up to 2 days).
Oven at 500o+.
Calzones bake for 12 min.
Pizza bake for 8 min.
Calzones
1 ½ cup warm Water (105o-115oF)
1 envelope dry Yeast
2 Tbsp Olive Oil
1 ½ tsp Salt
4 cups Flour
1 lg Red Bell Pepper
2 Tbsp Olive Oil
1 ¼ lb Red Onions, sliced
Mushrooms
Italian Sausage
3 cups grated Mozzarella Cheese (~ 12 oz)
12 oz Goat Cheese
4 tsp dried Oregano
Could substitute:
Mozzarella Cheese
Pepperoni
Tomato Pizza Sauce
Pour 1 ½ cups warm water into large bowl.
Stir in yeast. Let stand until yeast dissolves, ~ 5 min.
Mix in oil & salt. Add 3 ¾ c flour, ~ ½ c at a time.
Turn dough in oiled lg bowl; turn to coat.
Cover bowl w/ plastic wrap. Let dough rise in warm draft-free area until doubled, ~ 1 hour 15 min.
Sauté red onion in oil & mushrooms, until brown (~ 25 min).
Set aside.
Sauté sausage.
Mix cheese together w/ oregano w S & P.
Preheat oven to 400F.
Roll out ¼ of the dough. Layer ½ w/ cheese, onions, cheese, sausage, cheese, bell peppers, cheese.
Fold dough over & pinch together w/ fork.
Using spatula, transfer calzones to foil-lined sheets sprayed w/ oil.
Pierce tops w/ knife.
Bake 30 min.
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Skillet Cornbread
~ 1tsp Sugar
2 tsp Salt
1/3 cup Butter, soft
2 Eggs
1 1/3 cups All-Purpose Flour
1 Tbsp Baking Powder
1 1/3 cups Cornmeal
1 cup milk (1-1 1/3 c)
400oF.
Grease 8” skillet.
Mix sugar, salt, butter.
Stir in eggs one at a time.
In separate bowl, mix flour, baking powder, & cornmeal.
Stir flour mix into egg mix & alternate w/ milk.
Beat until blended.
Bake 20 min.
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Corn Pone
2 cups white corn meal
1 teaspoon salt
Onion Powder
Black Pepper
1 1/2 cups cold water (or enough to make a soft mixture that can be spooned like pancake batter)
4 tablespoons vegetable oil
Preheat oven to 475oF (245oC).
Mix corn meal, salt and water.
Heat oil in a 9-inch round iron skillet in the hot oven until hot.
Carefully spread mixture evenly in hot skillet and spoon some of the fat that comes to the edges up on top of the batter.
Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes to make it extra golden brown and crispy around the edges.
Makes 8 servings.
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Blue Cheese Straws
4 ½ oz Blue Cheese (1/2 c packed)
¼ cup + 2 Tbsp All-Purpose Flour
3 Tbsp Cornstarch
2 ½ Tbsp unsalted Butter, softened
1/8 tsp Salt
1/8 tsp grd Pepper
¾ tsp Poppy Seeds
Combine blue cheese, flour, cornstarch, butter, salt, & pepper (pulse in food processor or w/ fork). Flatten dough onto wax paper & place in refrigerator until firm, ~ 1 hour (or up to 1 day).
Preheat oven to 375o.
Line baking sheet w/ parchment paper. Cut dough into ~` 1/8” thick strips.
Sprinkle poppy seeds over dough & press lightly to help adhere; twist ends.
Bake about 15 min., until crisp & brown.
Let cool.
Good for ~` 1month; recrisp in a 350o oven.
Try w/ other cheeses: Cheddar, Parmesan, Swiss, etc…
Salmon is excellent!!!
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Croissants (Susie’s version)
FYI:
Day 1: Steps 1-5 (~1+ hrs of work, rests 30 min, allow to long rest overnight or go through step 11)
Day 2: Steps 6-11 (~2.5 hrs of work)
Day 3: Steps 12-18 (1-2 hrs of work)
1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping
1/4 cup (50g) granulated sugar
2 teaspoons salt
1 Tablespoon active dry or instant yeast
1 and 1/2 cups (360ml) cold whole milk
Butter Layer:
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 Tablespoons (16g) all-purpose flour
Egg Wash:
1 large egg
2 Tablespoons (30ml) whole milk
1. Good idea to refer to the video and photos below if there’s confusion and read the recipe all the way through before beginning. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13, you will need room for 2 baking sheets.
2. Make the dough: (give yourself 10 min) Cut the butter in four 1-Tbsp pieces and place in the bowl of an electric stand mixer fitted with the dough hook attachment. Add flour (4 c), sugar (¼ c), salt (2 t), and yeast (1 T).
Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. The dough will be soft and will mostly pull away from the sides of the bowl and if you poke it with your finger, it will bounce back.
If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl.
3. Remove dough from the bowl and, with floured hands, work it into a ball. Refer to Pic #1.
Place the dough on a lightly floured silicone baking mat or parchment paper lined baking sheet.
Gently flatten the dough, just push down a little, but it’s still in a round/ball shape, and cover with plastic wrap. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes.
4. Shape the dough: (Roll out on floured parchment) Refer to Pic #2. Remove the dough from the refrigerator.
Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft play-doh.
Be precise with the measurement. The dough will want to be oval shaped but keep working the edges with your hands and rolling pin until you have the correct size rectangle. Use a tape measure.
5. Long rest: (My preference is to let it rest overnight).
Place the dough back onto the baking sheet, cover with plastic wrap and put in refrigerator for 4 hours or overnight.
6. Butter layer: Refer to Pic #3. Begin this 35 minutes before the next step so the butter can chill for 30 minutes:
In a large bowl of stand mixer fitted with a paddle, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The firmer the butter layer is the more difficult it will be to laminate the dough in the next step.
7. Laminate the dough: Refer to Pics #4, 5 and 6.
In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat.
The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need.
Remove both the dough and butter layers from the refrigerator.
Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Refer to Pic #4
Seal the dough edges over the butter layer as best you can with your fingers. Refer to Pic #5
On a lightly floured counter, roll the dough into a 10×20-inch rectangle.
It’s best to roll back and forth with the shorter end of the dough facing you. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle.
Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn. Refer to Pic #6
8. If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to.
9. 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point.
Place the folded dough on the baking sheet, cover with plastic wrap, and refrigerate for 30 minutes before the 3rd turn.
10. 3rd turn: Roll the dough out once again into a 10×20-inch rectangle.
Fold the dough lengthwise into thirds as if you were folding a letter.
11. Long rest: (My preference is to let it rest overnight). Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight.
12. At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared!
13. Shape the croissants: Remove the dough from the refrigerator.
On a lightly floured counter, roll the dough out into an 8×20-inch rectangle.
Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped but keep working it with your hands and rolling pin until you have the correct size rectangle.
Using a pizza cutter or sharp knife, slice the dough in half vertically. Refer to Pic #8
Each skinny rectangle will be 4-inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles.
Cut each rectangle diagonally to make 2 triangles. You have 16 triangles now. Refer to Pic #10
Work with one triangle at a time. Using your fingers or a rolling pin, stretch the triangle to be about 8 inches long.
Do this gently as you do not want to flatten the layers.
Cut a small slit at the wide end of the triangle, then tightly roll up into a crescent shape making sure the tip is underneath. Slightly bend the ends in towards each other. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Refer to Pic #11
Loosely cover with plastic wrap and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours.
(Or freeze, see freezing instructions. below)
The shaped croissants should be cold going into the oven. When you poke the dough with your finger, it will slowly bounce back. That means they are ready to be baked.
14. Preheat oven to 400°F (204°C).
15. Egg wash: Whisk the egg wash ingredients together.
Remove the croissants from the refrigerator. Brush each lightly with egg wash.
16. Bake the croissants: Bake until croissants are golden brown, about 20 minutes.
Rotate the pans halfway through baking.
If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C).
17. Remove croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool.
18. Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.
Notes
Freezing:
You can also freeze the dough after the 3rd turn in the lamination process (after step 10).
Instead of the 4 hour rest in the refrigerator in step 11, wrap the dough tightly in plastic wrap or aluminum foil, place in a freezer zipped-top bag, and freeze for up to 3 months.
Thaw in the refrigerator and continue with step 12.
You can also freeze the shaped croissants after they rest for 1 hour at room temperature in step 13.
Cover them tightly and freeze for up to 1 month.
Thaw completely in the refrigerator, then bake as directed.
Keep Dough Cold: Make sure the dough is ALWAYS cold. If it warms up too much, stop what you’re doing and place the dough back in the refrigerator for 20 minutes.
Floured Surface: Lightly flour the work surface, your hands, the dough, and the rolling pin as you work.
Air Bubbles: Pop them, then lightly flour where you popped the air bubble.
  
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Flaky Tart Pastry
1 cup All-Purpose Flour
¼ tsp Sugar
Large pinch Salt
6 Tbsp cold unsalted Butter, cut into bits
~ 2 ½ Tbsp ice Water
In food processor or with fork, combine flour, sugar, & salt.
Add butter & pulse until mix resembles coarse meal.
Add ice water & pulse ‘til dough comes together; add more water if necessary.
On a lightly floured surface, shape into disk, wrap in plastic & refrigerate ‘til chilled (~ 30 min).
Makes one 13” tart shell.
-Smoked Salmon & Onion Tart
1 Flaky Tart Pastry Shell, cooked
1 Onion, thinly sliced
S & P
Egg Wash:
1 lg Egg Yolk mixed w/ ½ tsp Water
4 oz thinly sliced Smoked Salmon, cut into strips
3 Tbsp Crème Fraiche or Sour Cream
1 Tbsp chopped Parsley
1 tsp finely chopped Dill
Juice of ½ a Lemon
Preheat oven to 450oF.
Put uncooked tart pastry on parchment on a baking sheet.
Spread onion slices on the tart in a single layer, leaving a 1” border.
Season w/ salt & pepper.
Fold the edges of the pastry over onto the onion & brush with egg wash.
Bake for ~ 15 min, or until pastry is almost golden.
Arrange salmon on top and put back in oven for no more than five min. (more like 2-3min). Take out. Warm sour cream just barely & drizzle it with a fork over tart.
Sprinkle w/ parsley, dill, & lemon juice & serve.
-Asparagus & Goat Cheese Tart
1 Flaky Tart Pastry Shell
½ lb soft Goat Cheese
10 pencil-thin asparagus stalks, cut into 1” pieces
2 tsp Olive Oil
S & P
Egg Wash
3 Prosciutto slices, torn into pieces.
Spread goat cheese onto pastry shell, leave 1” border.
Toss asparagus w/ oil and arrange on tart; season w/ S & P.
Fold pastry edges onto topping & brush w/ egg wash.
Bake ~ 20 min or until golden at 450o.
Add pieces of Prosciutto and serve.
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Flour Tortillas
3 cups Flour
½ tsp Baking Powder
1 tsp Salt
½ heaping cup Shortening or Lard
1 cup warm Water (more or less; even a lot less)
Sift flour & salt & baking powder.
Mix in bowl with lard & add water gradually.
Knead to make a smooth dough.
Let stand in oiled bag or bowl for 20 min.
Make ~2 inch balls, then press or roll out.
Cook on hot, dry cast iron skillet, turning over once.
Makes ~1 dozen.
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Fry Bread
2 cups Flour
½ Tbsp Baking Powder
½ tsp Salt
1 Tbsp Powdered Milk
½ + ¼ cups warm Water (1/3 c)
Put flour in bowl. Add baking powder & salt. Add powdered milk. Mix all together. Pour water into bowl & mix with hands until soft.
Form into a ball and pat back & forth & pull until flat & round.
Melt 1 cup lard in pan (or oil).
Put dough into hot fat; turn until brown on both sides.
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Honduran Tortillas Pan Bread
3+ cups of Flour (or 1 cup)
1 ½-two tsp Baking Powder (or <2/3 tsp)
4 Tbsp Lard (or 1 1/3 Tbsp)
½ tsp Salt (or ¼ tsp)
Mixed dried Herbs (Oregano, Sage, Rosemary, Basil work best)
few Tbsp of Water to bond the dough together
Mix all dry ingred.
Add lard and some H2O.
Mix with fingers,
Knead for a couple minutes.
Adjust with water and/or flour to make a slightly sticky, moist and pliable dough.
Press chunks of dough in a tortilla press.
Cook on a fry griddle w/ a little oil until golden & puffy.
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Tibetan-Style Stovetop Bread (Balep Korkun)
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1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup water
1 T olive oil
Mix together the flour, baking powder, and salt.
Add 1 cup of water and stir until a wet dough forms.
It should stick to itself when stirred, but still be slightly runny.
Add the olive oil to a medium-sized cast iron skillet.
Pour the dough into the center of the pan and spread it out slightly with a rubber spatula.
Sprinkle water around the edge of the dough (like 1 Tbsp amount).
This will steam the bread, giving it that fluffy center.
Cover the pan with a lid.
Place over medium heat.
Cook for 10 minutes.
Resist the temptation to check the bread during this time.
You don't want to let any steam out.
Carefully flip the bread with a spatula.
Reduce heat to low-medium. Cover and cook for 5 more minutes.
Remove from heat and let cool slightly.
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Hushpuppies
(from Paula Dean’s recipes)
¾ c Self Rising Flour
¼ c S.R. Cornmeal
~ ¼ tsp Baking Soda
~ ½ c Buttermilk
½ Egg
~ 1/8 c Onion
Salt
Parsley
350oF.
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Jalapeno-Jack Corn Muffins
1 cup Yellow Cornmeal
1 cup All-Purpose Flour
2 tsp Baking Powder
½ tsp Baking Soda
2 Tbsp Sugar (or less – optional)
1 tsp Salt (or more – optional)
1 cup Buttermilk
2 Eggs, lightly beaten
¼ cup melted Butter
1+ cup Jack Cheese
2 Jalapenos, diced
1 Jalapeno, cut into 12 slices
Preheat oven to 400.
Spray muffin tin w/ non-stick spray.
In lg bowl, combine cornmeal, flour, baking powder, baking soda, sugar, & salt.
In another bowl, whisk together buttermilk, eggs, butter, cheese, & jalapenos (diced).
Add wet ingredients to dry & stir.
Place one slice jalapeno on top of each.
Bake ~ 25 min.
Makes 12.
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Georgian Cheese Bread with Fresh Herbs (Khachapuri Tarkhunit)
For the dough:
Warm Water (~2/3 cup)
2 cups all purpose flour
1 tbsp. olive oil, plus more for greasing and brushing
2 tsp. Kosher salt
3⁄4 tsp. instant dry yeast
1⁄4 tsp. sugar
For the filling:
2 1⁄2 cups shredded low-moisture mozzarella (10 oz.)(try 60z)
1 cup Feta (8 oz.)(try 6 oz)
1⁄3 cup chopped fresh tarragon leaves
1⁄4 cup chopped fresh dill
1 tsp. ground coriander
1 tsp. Kosher salt
Place a pizza stone in the center of the oven and preheat to 500°F.
Meanwhile, lightly oil a large bowl with olive oil and set aside.
Make the dough:
In the clean bowl of a stand mixer fitted with a dough hook, add 2⁄3 cup warm water, the flour, olive oil, 2 teaspoons kosher salt, the yeast, and the sugar.
**May be better to add 1/4 warm water to a bowl with sugar and yeast and let sit a few minutes to activate the yeast, then add rest of water (if all is needed) when mixing.
Mix on low speed until the dry ingredients are completely hydrated, 2-3 minutes.
Increase the speed slightly and mix until a smooth, wet dough forms, 3-4 minutes more.
Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.
Make the filling:
In a large bowl, combine the cheeses, herbs, coriander, and salt.
Dough:
On a lightly floured work surface, turn out the dough.
Divide into two roughly 6-ounce piece and round each piece gently.
Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
Roll half of dough into a 10-inch circle about 1⁄8 inch thick. (see alternative method from this point on below)
Place on floured pizza peal.
Spread a quarter of the cheese mixture (about 1 scant cup) over the dough leaving a 1⁄2-inch border.
On one side of the circle, tightly roll the dough about a third of the way toward the center.
Repeat on the opposite end, leaving a 2-3 inch wide space between the two rolls.
Pinch the narrow ends of the rolls together and twist twice to seal, making a boat shape; place another quarter of the cheese mixture in the middle, packing down lightly.
Repeat with remaining dough and cheese.
Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges lightly with olive oil, then slide the breads onto the stone.
Bake until the dough is golden brown and the cheese is melted, 16-18 minutes.
Serve hot.
Alternative Method: Shape dough into boat on parchment and let rise for ~30 min. Mound (a very high mound) cheese in dough boat and bake for ~15 min at 450oF. Once out of oven, add egg yolk and very large pat of butter (~2 Tbsp) and whisk with fork until well incorporated and very creamy.
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Onion-Cheese Bread
½ cup (or ¼ cup) chopped Onion
2 tsp Oil
1 ½ cups Biscuit/Baking mix
1 Egg
½ cup Milk
¾ cup (3 oz) shredded Cheddar
3 tsp dried Parsley
1 Tbsp Butter, melted
Sauté onions until tender.
Place biscuit mix in bowl, add egg & milk, mix to combine.
Then, stir in onion, ½ cup cheddar & parsley.
Spread batter into a greased 8” round baking pan. Sprinkle w/ remaining cheese & parsley. Drizzle on melted butter.
Bake at 400oF for 15 min.
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Basic Pizza Dough ‘Thin Crust’
Combine:
1 ½ cups warm Water (105o-115o).
2 Tbsp Sugar
2 ¼ tsp Active Dry Yeast (one ¼ oz packet)
Proof until foamy, ~ 5 min.
Mix:
4 cup All-Purpose Flour (00 Flour)
1 Tbsp Sea Salt
Mix in standing mixer bowl, fitted w/ dough hook.
Add oil (3 Tbsp Olive Oil) to yeast mix.
Pour yeast mix into flour mix & knead on low speed for 10 min. Dough will be elastic & slightly sticky.
Place dough in a lightly oiled bowl, turn to coat. Cover w/ plastic wrap & let rise in a warm place until doubled, ~ 1 hour.
Punch down dough & divide into 3 pieces.
Shape into balls & place on floured work surface. Lightly brush dough balls w/ oil, cover w/ plastic & let rise ~ 45 min.
Preheat oven to 550oF.
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Rolls
1 Tbsp Active Dry Yeast (~ 1 ½ pkgs)
2 cups Water (105o-115o)
1 Tbsp Sugar
1 ¼ tsp Salt
5-5 ½ cups All-Purpose Flour
Olive Oil
Yellow Cornmeal
Coarse Salt
Dissolve yeast in warm water in mixing bowl.
Stir in sugar & salt & let sit ~ 10 min.
Add flour, 1 cup at a time, beating w/ the dough hook on low speed until moderately stiff, smooth dough forms.
Cover dough w/ olive oil & let rise in warm place, covered w/ towel, for ~ 1 hour.
Punch down dough.
Turn onto a lightly floured surface. Cover & let rest ~ 10 min.
Shape into 14 balls.
Grease baking sheet. Let rise for 5 min.
Slash tops in 2 places w/ sharp knife.
Brush tops w/ water & sprinkle on coarse salt.
Set oven to 400oF.
Place in oven & place 1 or 2 pans w/ boiling water in them next to the rolls.
Bake 25-30 min.
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Strawberry-Banana Bread
1 ½ cups Flour |
(3 cups) |
½ tsp Baking Soda |
(1 tsp) |
½ tsp Salt |
(1 tsp) |
½ Tbsp Cinnamon |
(1 Tbsp) |
1 cup Sugar |
(2 cups) |
2 Eggs |
(4 eggs) |
½ cup Vegetable Oil |
(1 cup) |
1 cup diced Strawberries |
(2 cups) |
1 over-ripe Banana, mashed (or 2) |
(2-4) |
1-2 tsp Vanilla (Optional) |
(2-4) |
½ cup Walnuts (Optional) |
(1 cup) |
= 1 Loaf |
= 2 Loaves |
Sift together flour, soda, salt, cinnamon, & sugar.
Add eggs & oil, strawberries, & bananas.
Pour half mix into a greased (cooking spray) loaf pan.
Bake at 350oF for ~ 65 min.
Cool in pan 10-15 min.
Then transfer to wire rack.
Try with:
Mixed Berries
Blueberries
Blueberry & Banana
Peaches & extra Cinnamon
Apples & extra Cinnamon
Banana & Nuts
Banana & Kiwi
Mango
Melon
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Popovers (‘Yorkshire Pops’)
½ cup All-Purpose Flour
¼ tsp Salt
2 Eggs (try 1 egg)
½ cup Milk
Combine flour & salt. Whisk together eggs & milk.
Stir into dry ingred.
Just until blended.
Pour into 4 greased & floured 8 oz custard cups or 6-8 greased muffin cups.
Place cups on baking sheet & bake at 425o for 20 min.
(If using muffin pan, heat pan in oven prior to pouring in batter and bake at 450oF for ~ 12 min).
Serve with Filet Mignon w/ dry rub crust (peppercorns, fennel, lavender), sliced thin and fanned in plate w/ port wine reduction.
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Yorkshire Popovers
2 eggs
1 cup Milk
1 cup Flour
½ tsp Salt
Fresh cracked Pepper
¼ cup reserved Beef Drippings or melted Butter
Preheat oven to 450oF.
Place popover or lg muffin pan in oven for 10 min. to heat up.
In bowl, beat eggs until foamy & light. Whisk in milk until combined. Add flour, S & P, beat just until batter is smooth.
Pour beef drippings in the bottom of hot pan.
Then pour in batter and bake for 10 min.
Reduce oven temp to 350o and cont. baking for 15-20 min more until puffy and brown.
Serve immediately.
Yields: 6 servings.
Or
• Flour -- 2 cups
• Salt -- 1 teaspoon
• Eggs, beaten -- 6
• Milk -- 2 1/2 cups
• Pan drippings from Roast Prime Rib
In a large bowl, beat together the flour, salt, eggs and milk until all lumps are removed and the batter is smooth.
Chill for at least 4 hours or overnight.
It is important that the batter be very cold.
Preheat oven 425ºF.
Remove all but about 1/4 cup of fat from the pan used to roast a prime rib.
Get the pan hot in the oven.
Remove the pan from the oven.
Whisk the batter to get it smooth, then pour it all at once into the hot roasting pan.
Return the pan to the oven and bake 20-25 minutes, or until the pudding is puffed and lightly browned.
Serve immediately.
Variations
• For Individual Puddings:
Instead of using a roasting pan, pour some of the pan drippings into 6-8 wells of a 12-serving muffin tin and heat the pan in the oven.
Pour equal amounts of batter into each well and bake until puffed, 10-15 minutes.
Or
Make Chocolate Popovers:
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons sugar
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted and separated
4 eggs
1 1/4 cups whole milk
Whisk together dry ingredients in one bowl and wet ingredients in another, reserving 1 tablespoon of the melted butter.
Pour the wet ingredients into the dry and whisk to combine thoroughly.
Try to get any lumps out!
Set the batter aside and let it come to room temperature while you preheat the oven to 425°F.
Grease the cups of a popover pan or muffin tin with the reserved butter, and when the batter is almost at room-temp, set the greased pan on a baking sheet and place in the oven to heat up for 5 or so minutes.
You will hear the butter sizzling in the pan!
Carefully fill up the cups of the hot pan 2/3 of the way, then bake for 20 minutes.
Reduce the heat to 375° F and bake 10 to 15 minutes more, until the popovers are well puffed and very fragrant.
Trust your nose; it may be hard to tell visually if they are burning because of the chocolate. Do not open the oven at all during the baking (or else you risk collapse!).
Remove the pan from the oven and use a small, thin knife to pull the hot popovers out. Prick the bases of the popovers with the knife to help steam escape.
Serve warm.
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Breakfast:
Asparagus & Prosciutto Eggs with Lemon-Chive Vinaigrette
Asparagus, steamed
Prosciutto
Eggs
Toast
Lemon-Chive Vinaigrette:
1 ½ Tbsp Lemon Juice
2 ¼ tsp Parmigiano Reggiano
1 tsp Chives
Garlic Powder, couple of dashes
Salt
Pepper
Dijon – Optional because it is very good without it!
3 Tbsp Olive Oil
Combine all ingredients, except oil, mix well, then gradually whisk in oil.
Fry eggs or poach.
Place Prosciutto slices on plate, add asparagus on top, then the egg, drizzle with vinaigrette, add diced chives.
Serve with toast wedges and fresh fruit.
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Biscuits & Gravy
½ lb Pork Sausage
3 Tbsp Flour
2 cups hot Milk
S & P
1 batch Biscuits
Sauté sausage. Drain off fat, except for 2 Tbsp.
Stir in flour & cook for a min.
Add hot milk and some crumbled sausage bits.
Simmer (add a little water if necessary or more milk) and allow to cook down for about an hour or more to build flavor and cook out the flour taste.
Season with salt and pepper.
Serve over warm biscuits and sausage with eggs.
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Dutch Baby
3 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 Tbsp sugar
Pinch of nutmeg
4 Tbsp unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar
Heat oven to 425°F.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth.
Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet and place in the oven.
As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden.
Lower oven temperature to 300°F and bake 5 minutes longer.
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, fruits, confectioners' sugar or cinnamon sugar.
Can also make them savory.
Some Examples:
Apple Raspberry Dutch Baby
Blueberry Raspberry Dutch Baby
Savory Examples:
Prosciutto and Mozzarella Dutch Baby
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Salmon Eggs Benedict
4 Egg Yolks
2 tsp Orange Peel, shredded
¼ cup O.J.
1 tsp Dijon-style Mustard
¼ - ½ tsp Hot Sauce
½ cup or less Butter, melted
2 small Croissants. Split & lightly toasted
4 ½ oz slices of Smoked Salmon
4 medium Eggs, poached or over-easy
Sauce:
In double broiler, combine yolks, orange peel, OJ, mustard, hot sauce.
Place on double broiler. Med-low.
Whisk ‘til sauce thickens and forms a ribbon (it gets very frothy at this pt).
Remove from heat and slowly add melted butter.
Top croissant halves w/ smoked salmon and egg, then pour sauce over top.
Can also sprinkle on fresh dill.
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Salmon Deviled Eggs or Caviar Deviled Eggs
½ cup Smokes Salmon, minced
¼ cup Sour Cream
¼ cup Mayo
1 Tbsp Lemon Juice
S & P
6 Hard-Boiled Eggs
Cut peeled eggs in half.
Slip out egg yolks & mash w/ fork.
Mix in all other ingredients.
Cover & chill.
Fill egg w/ salmon mix.
Garnish w/ paprika.
For Caviar Deviled Eggs:
Sour Cream
Mayo (if desired)
Lemon Juice
S & P
Caviar
Mash egg yolks with all ingredients except caviar.
Thoroughly mix and then fold in caviar.
Spoon into egg white halves and place dollop of caviar on top.
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Susie & Josh’s French Toast
1 Egg
Milk
Lots of Cinnamon
Dash Nutmeg
Dash Ginger
Dash Vanilla Extract
Mix all in bowl until frothy.
Bread
Buttered Skillet
Dip bread in batter/mix & sauté in pan.
Serve w/ an Orange Marmalade Syrup:
Orange Marmalade
Honey
Corn Syrup
Water to thin.
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Sausage and Cheese Grits Casserole
½ pound pork sausage (or less)
1 cup Instant Grits Grits (3 packages)
Water (enough boiling water to making instant grits a little soupy, but not too much)
2 tablespoons butter
1 ½ cups shredded sharp Cheddar cheese (or any cheese you’ve got & extra for the top)
½ cup Milk
3 eggs, beaten
Heat oven to 350°F.
Spray shallow 3-quart casserole (9x13) with cooking spray.
Sauté sausage over medium heat until no longer pink; drain.
Meanwhile, Make grits and stir in butter & 1-1 ½ cups of the cheese until melted. Stir in milk, eggs, and sausage.
Pour grits mixture into casserole.
Sprinkle with remaining ½ cup cheese.
Bake casserole uncovered 25-30 min or until center is set.
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Scotch Egg (Susie)
Eggs, hard or soft cooked & ice-bathed for ~5 min.
Sausage
Green Onions
Garlic
Mustard, Stone Ground
Salt
Pepper
Flour
Egg Wash
Breadcrumbs or Cornflakes
Mix ingredients, sausage to pepper, then make ball and flatten.
Add peeled egg to meat and surround the egg completely with sausage mix.
Roll in flour then egg wash then breadcrumbs.
Sauté in oil ~3 min.
Finish in oven: 400oF for ~5 min.
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Shakshuka-Egg Poached in Tomato Sauce
Olive Oil
1 large Onion, chopped
1 Green Bell Peppers, chopped
2 Garlic cloves, chopped
1 tsp ground Coriander
1 tsp Sweet Paprika
1/2 tsp ground cumin
Pinch Red Pepper Flakes (optional)
Salt and Pepper
6 Tomatoes, chopped (~6 cups chopped tomatoes)
1/2 cup Tomato Sauce
4-6 large eggs, depending on number of people
1/4 cup chopped fresh Parsley leaves
1/4 cup chopped fresh Mint leaves
Heat olive oil in a large cast iron skillet.
Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, ~5 min.
Add the tomatoes and tomato sauce. Cover and let simmer for ~15 min.
Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley, mint, black pepper or crushed red pepper, if you like.
Serve with warm pita, challah bread, or your choice of crusty bread.
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Pancakes
-Chocolate Chip Pancakes with Raspberry Sauce
1 ½ cups All-Purpose Flour
3 Tbsp Sugar
1 tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
2 Eggs
1 (8 oz) carton dairy Sour Cream
1 cup Milk
¼ cup Butter, melted
½ cup Semisweet Chocolate Chips
1 tsp Oil
Whipped Cream
Fresh Raspberries
Put flour, sugar, baking powder, baking soda, and salt in bowl & whisk together.
In medium bowl whisk eggs. Add sour cream. Whisk until smooth.
Stir in milk & melted butter.
Add egg mix to dry ingredients.
Whisk just until dry ingred. Are wet.
(the batter should be a little lumpy, not smooth).
Gently fold in chocolate. Set batter aside.
Heat griddle over medium heat
Pour a tsp of oil onto pan. Stir batter again.
For larger pancakes: ladle 1/3 cup batter
For smaller pancakes: ladle ~1 Tbsp+
Cook for 1-2 min. on the first side or until it’s surface bubbles.
Flip pancakes and cook 1-1.5 min. more.
Raspberry Sauce
1 (12 oz) pkg frozen raspberries, thawed
3 Tbsp Sugar
3 Tbsp Lemon Juice
¼ cup Orange Juice
Put ingredients in food processor and blend. Press sauce through sieve.
Makes 1 ½ cups.
Melt-in-your-mouth Pancakes
2 cups Bisquick
1 cup Milk
1 Tbsp Sugar
2 Tbsp Lemon Juice
2 tsp Baking Powder
2 Eggs
Stir all ‘til blended & cook on griddle.
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Chicken:
Aloha Chicken
2 ½ lbs Chicken pieces
1 cup Chicken Stock
1 Tbsp Butter
1 cup Green Pepper, diced
1 cup Radishes, thinly sliced
1 cup Pineapple Chunks in Water, unsweetened
½ cup Reserved Juice from Pineapple
1 tsp Soy Sauce, low sodium
2 Tbsp Flour
S & P
4 ½ cup Rice, cooked
Chow Mein Noodles, Optional garnish
Sauté chicken.
Then sauté radishes, green peppers, & pineapple until crisp-tender, but not brown.
Mix chicken stock w/ pineapple juice & soy sauce. Add to pan.
Mix flour w/ 1 Tbsp cold water. Add to vegetables.
Add chicken, s & p, and cook until everything is hot and sauce is thick.
Serve over rice and sprinkle on chow mein noodles for garnish.
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Chicken in Avgolemono Sauce with Carrots, Dill & Orzo
(ahv – go – LeMON – oh) - Greek Sauce
Olive Oil
Chicken, diced or chunked
Salt & Pepper
Chicken Broth (1 ¼ cups)
Dried Dill (~1 tsp)
1 cup Orzo
Carrots, sliced
2 Eggs
2 Tbsp Lemon Juice
Sauté chicken, remove.
Add broth & dill to pan. Begin to reduce.
Cook orzo and carrots together until orzo is done. Drain & toss with olive oil.
Beat eggs, lemon juice, salt & pepper together in dish. Whisk into sauce in a very thin stream. Whisk over low heat for several minutes until thickened. Do NOT let simmer.
Add chicken back in and serve over orzo & carrots.
Serve with: fruity, low-oak Chardonnay
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Apple Cucumber Salsa with Chicken or Fish with Quinoa and Rice
Chicken or Fish
Lemon Juice
Olive Oil
-----------------
Granny Smith Apple (or other tart apple)
Cucumber
Celery
Mint
Lemon Juice
Salt
Pepper
-----------------
Rice, white or brown
Quinoa
Dried Cranberries
Pecans or Almonds
Cranberry Juice
Olive Oil
Parsley
Salt
Pepper
Sauce on chicken/fish is a Lemon-Olive Oil Vinaigrette.
Relish is granny smith apples, cucumbers, celery, mint, lemon juice and kosher salt and pepper.
Serve with white or brown rice mixed with quinoa, cranberries, candied pecans, cranberry juice, oil, parsley, and kosher salt and pepper.
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Basil Chicken
¾ tsp coarsely ground Pepper
4 Chicken Breasts
1/3 cup Butter, melted
¼ cup chopped Basil
Basil Butter:
½ cup Butter, softened
2 Tbsp minced fresh Basil
1 Tbsp grated Parmesan
¼ tsp Garlic Powder
1/8 tsp each S & P
Fresh Basil for garnish
Press ground pepper into chicken.
Combine the 1/3 cup melted butter and the ¼ cup chopped basil; stir well.
Brush chicken lightly with melted butter mix.
Basil Butter:
Combine ½ cup softened butter, 2 Tbsp basil, Parmesan, garlic powder, salt, & pepper in a bowl.
Beat at low speed until mix is well blended & smooth.
Transfer to a serving bowl; set aside.
Bake chicken at 350o-375o for 20-25 minute in pan w/ a little water or sauté or grill the chicken.
Serve with Basil Butter mixture.
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Butter Chicken - Makhan Wala Chicken
1.5 lb Chicken (chopped 1 - ½ inch cubes), then ground
3 tablespoon butter
¾ cup tomatoes (chopped finely)
1 onion (chopped finely)
¼ cup cashew (grounded smoothly)
¼ cup almond (grounded smoothly)
1 - 2 teaspoon chili powder (according to taste)
1 teaspoon ginger paste
1 teaspoon garlic paste
2-3 inch piece of Cinnamon stick (alternate: use Cinnamon powder)
¼ teaspoon turmeric powder
Salt to taste
Heat butter in medium heat and fry onions and cinnamon sticks till onion turns transparent.
Add turmeric, chilly, ginger and garlic paste, salt and a little water.
Heat few more seconds with continuous stirring.
Add tomatoes and heat few more seconds with continuous stirring.
Add grounded cashew and almond paste and some more water to make it into a thick gravy. (Add more or less water while cooking to get according to your preference for consistency of gravy.)
When the mixture starts to boil, add the chicken and cook until it is fully cooked. Before taking chicken off the heat, add rest of the butter over it.
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Cajun Chicken & Sausage Sauté
Oil
1 cup chopped Onion
Garlic, minced
1 Green Bell Pepper, chopped
½ lb Sausage, smoked, sliced
½ lb Chicken, diced
2 cans diced Tomatoes
Essence (or Cajun Seasoning)
Celery, diced or ½ tsp Celery Salt
Sauté onion, bell pepper, & sausage (‘til onion is translucent & softened).
Add chicken, sauté.
Add cans tomatoes, Cajun seasoning & salt & minced garlic.
Bring to a boil, reduce & simmer 5-6 min.
Serve w/ rice.
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Chicken in Champagne Sauce
Chicken
Butter
S & P
Chopped Onion (~ ¼ cup)
Flour (few Tbsp)
Cognac or Brandy (few tsp)
Pinch of Bay Leaf
1 cup Chicken Broth
¼ bottle Champagne (dry)
Thyme
Mushrooms, sliced
Cream (or Milk w/ cornstarch)
In skillet, sauté onions in butter until translucent, add chicken and sauté over medium heat, 5-10 min.
Remove chicken and onions from pan.
Make a roux with flour and butter/oil.
Add chicken broth, cognac, bay leaf, champagne, S & P, thyme, chicken and onions.
Bring to a boil, reduce heat, cover & simmer gently.
Simmer about 10 min.
Mushrooms: Place mushrooms in separate skillet w/ cream.
Bring to boil, then, simmer 2 min.
Add mushrooms to chicken dish and simmer 5-10 min or until thickened.
Serve w/ rice.
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Chicken in Cherry Sauce
1 lb Bing Cherries, pitted
1/2 cup OJ
<1/4 cup Soy Sauce
<1/8 cup Brown Sugar
<1/4 cup Honey (or Agave Nectar)
2 Tbsp Lemon Juice (half a Lemon)
Garlic, minced
2 tsp minced Ginger
Onion, diced finely
Chicken
Sauté chicken & set aside.
Sauté onion, ginger, garlic. Add cherries, sauté a couple of minutes.
Mix together OJ, Soy, Sugar, Honey, Lemon in dish.
Add liquids to pan.
Blend all ingredients together and let simmer.
Add chicken back to pan & simmer.
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Chipotle Grilled Chicken
Great for Margarita night ☺
Marinade
½ can Chipotle peppers in adobo sauce
~ ¼ - ½ cup Cider Vinegar
2-4 Tbsp light Brown Sugar
4-5 crushed Garlic cloves
½ cup Olive Oil
Onion Powder
Splash Worcestershire Sauce
S & P
Sauce
½ can Chipotle (don’t use all the peppers if you don’t want it too hot!)
1 small Onion
2 cloves Garlic
~ ¼ cup Cider Vinegar (enough to deglaze onions)
½ cup Water (fill can of chipotles with water to get rest of sauce)
Splash Worcestershire
Splash Soy Sauce
Honey
Brown Sugar
Chicken Bullion (~ ½ Tbsp)
Ketchup
Sauté onions. Add garlic. Deglaze with vinegar.
Add in peppers & sauce, add in water. Add rest of ingredients, except ketchup.
Boil 10 minutes to reduce, add in ketchup to thicken.
Grill chicken, regularly add on sauce to coat & glaze.
Serve with black beans, rice, corn & guacamole.
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Chicken w/ Coffee-Molasses BBQ Sauce
2 Tbsp Butter
2 lg Shallots, finely chopped
3-4+ medium Garlic cloves, minced
2 tsp ground Cumin
2 tsp ground Coriander
1 Tbsp Tomato Paste
½ cup dry Sherry
2 cups Chicken Stock
¼ + c (?) strong Coffee
2 Tbsp Molasses, unsulphured
3 Tbsp Honey
Chicken
Cayenne or Chipotle Pepper
Sauté shallots & garlic in oil/butter over med-low heat until soften & begins to brown (~ 8 min).
Add coriander & cumin & chile powder & cook for ~ 30 seconds.
Add tomato paste & cook over mod-high heat, stirring until glossy (~ 1 min).
Add sherry, reduce to syrup (~` 7 min).
Add stock, coffee, & molasses & simmer for 1 hour (until reduced to 1 ½ cups).
Stir in honey & reduce until thick. Season w/ S & P.
Sauté chicken & serve w/ baked potato & corn chowder w/ Chipotle chili.
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Coq au Vin Blanc
(Chicken in white wine with mushrooms)
1 whole chicken - cut into pieces (sub chicken thighs - best with skin and bones)
2 strips bacon
1/2 -1 lb mushrooms (a large package) - slice
2 shallots (or onions) - finely chopped
2 cloves garlic
2 cups or so white wine - Chablis/ Chardonnay
2 cups or so chicken broth
butter
olive oil
Tarragon
poultry season
salt & pepper
flour
1 lemon
corn starch
In a pan, or pot or dutch oven (something with a tight-fitting lid - Le Creuset is perfect)
add a bit of olive oil and brown bacon slices. Remove to side.
Add butter to pan to give enough fat to cook chicken.
Season flour with poultry seasoning/salt/pepper and lightly flour chicken.
Brown chicken well on all sides ~3-4 min per side at least - rotating breasts to brown all sides. Remove chicken from pan.
Remove oil if in excess.
Sauté shallot 1 minute, add in garlic, sauté 1 minute more, add in mushrooms, add salt and pepper and tarragon; cook down for 2-3 minutes.
Add in wine, bring to a boil.
Put chicken back in pot, add in broth to almost cover chicken.
Bring to a boil, put lid on and cook on low simmer for at least 1 hour, or let go for 1.5-2 hours.
Take chicken out carefully, as it may be falling off the bone.
Remove mushrooms.
Pour liquid into a gravy separator and pour back liquid sans most fat into pot, boil down to concentrate flavor.
Add in more tarragon; squeeze in 1 fresh lemon of juice.
Thicken with corn starch (or more flour and butter).
Put chicken & bacon back in pot and keep warm until served.
Serve with Rice or potatoes, buttered peas, and some bread.
Serve with a Chardonnay or a Vouvray.
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Cornish Game Hens
Cook according to instructions on hens.
Cover skin with salt, pepper, rosemary and add butter under the skin. Stuff with onions, garlic, olives.
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Chicken with Dill, Lemon, Cream Sauce (Susie's)
Chicken, large diced, sautéed
1 Shallot, chopped fine
1 cup Chicken Broth
2 Tbsp Lemon Juice
1 tsp Dijon Mustard
2 tsp Dill
½ cup Cream
Sauté shallots, add broth, lemon juice, & mustard. Boil.
Add chicken, reduce heat & simmer about 20-30 minutes.
Add dill & cream and reduce.
Serve with rice.
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Chicken Divan
3 Chicken Breast Halves (sautéed/cooked & chopped)
Broccoli
Shredded Cheddar Cheese
Breadcrumbs
1 can Cream of Chicken Soup or Cream or Mushroom Soup
¼ cup Milk
Mix soup w/ milk & pour into 13 x 9 inch dish.
Add chopped chicken, broccoli, & cheese.
Cover w/ breadcrumbs.
Cook 350o for 50-60 min, until brown.
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Chicken Do Pyaza
Chicken
2 medium Onions, sliced
1 ½ cup Tomato Purée
½ Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
1 Jalapeno, chopped
½ - 1 tsp Red Chili Pepper
1 tsp Garam Masala Powder
½ tsp Coriander Powder
¼ tsp Turmeric Powder
Salt
3 ½ Tbsp Vegetable Oil
Cilantro for garnish
Cut chicken into pieces.
Sauté chicken.
Add ginger, garlic, jalapeno, & onions, sauté over med heat for 2 min.
Add tomato purée, garam masala, turmeric, red pepper, coriander, & salt.
Bring to boil and then cook on medium for 5 min.
Add chicken back to pan.
Stir well to coat chicken.
Add water.
Bring to boil on high 7 reduce heat to medium.
Cook until chicken is tender and sauce is thickened.
Garam Masala
4 tsp Black Pepper
2 tsp Cloves
4 tsp Cinnamon
3 tsp Brown Cardamon
2 tsp Cumin Seeds
2 tsp Bay Leaves
1 tsp Coriander Seeds
Mix all & lightly roast.
Grind into a fine powder.
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Chicken & Dumplings
Chicken
1 (2 ½ lb) Chicken, cut up
3 ribs Celery, chopped
1 large Onion, chopped
2 Bay Leaves
2 Chicken Bouillon cubes
1 tsp Seasoning (1c Salt, ¼ c Black Pepper, ¼ c Garlic)
1 (10 ¾ oz) can Condensed Cream of Celery or Chicken Soup
Dumplings
2 cups Flour
1 tsp Salt
Ice Water
To Start Chicken
Place chicken, celery, onion, bay leaves, bouillon, & seasoning in large pot.
Add 4 quarts water, simmer over medium heat for ~40 minutes.
To Prepare Dumplings
Mix flour & salt.
At center of mound, drizzle ice water.
Using fingers, & moving from the center to the sides, gradually incorporate ~ ¾ cup ice water.
Knead the dough and form it into a ball.
Roll out dough (it will be firm), work from center to 1/8 inch thick.
Let the dough relax for several minutes.
Add cream of soup to the pot & gently simmer over medium-low heat.
Cut dough into ½ inch pieces & drop into simmering broth.
Do NOT stir, instead gently move the pot in circular motion to move the dumplings around & get them submerged.
Cook until they float on top & are no longer doughy. ~3-4 minutes.
Add chicken back in and serve.
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Creamy Chicken Enchiladas
2 Tbsp Butter
1 Onion, thinly sliced
¾ cup shredded cooked Chicken (or chunked/sliced)
¼ cup canned, diced Green Chilis (or diced Jalapenos)
3 oz Cream Cheese (diced)
¼ - 1/3 cup Whipping Cream
S & P
¼ cup Corn Oil
4 6” Flour Tortillas
1 cup grated Monterey jack Cheese
Prepared Salsa
Melt butter in skillet over low heat. Sweat onion until limp, but not brown, ~ 10 min.
Remove from heat.
Mix in chicken, chilis, cream cheese, cream, S & P.
Preheat oven to 375o.
Heat oil in small skillet over med heat.
Add tortillas 1 at a time & fry ‘til begins to blister, turning once, ~ 1 min. Drain (or place on oven range eyes on med-high for a second or so to crisp).
Spoon ½ cup chicken filling down center of each tortilla & roll. Place enchiladas seam side down in glass baking dish.
Make cheese sauce:
2 Tbsp Butter
2 Tbsp Flour
2 cups Milk
Cheese
Make roux, add milk & cheese.
Pour over enchiladas.
Bake until cheese bubbles, ~ 20 min.
Serve with salsa.
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Chicken Francese
 
Chicken Breasts
2 heaping Tbsp finely grated Parmesiano Reggiano
4 Tbsp very finely chopped Parsley
1 Egg, beaten well
Flour for dredging
¼ cup Olive Oil
¼ cup dry White Wine
1 cup Chicken Stock
6 thin, round slices of Lemon, seeds removed
2 Tbsp Butter
Pound chicken thin and cut into smaller same size medallions.
Season with S & P.
Place cheese & parsley in egg and blend.
Dip chicken into egg mixture (allow excess to drip off), then dip into seasoned flour.
Sauté over med-high heat. Drain on plate.
Dump out oil and add wine to pan, over high heat reduce to 2 Tbsp.
Add chicken stock and lemon slices. Boil 5 min, then remove lemon slices.
Keep boiling sauce until it reduced to ½ cup.
Turn heat to low.
Swirl in butter to thicken sauce.
Add cutlets to sauce and coat.
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Fried Chicken
Buttermilk
Salt
Tabasco Sauce (several dashes)
Flour (~ 1 – 1 ½ cups)
Cornstarch (1/8 – ¼ cup)
S & P
Cayenne Pepper (pinch)
Oil
Chicken
Combine buttermilk, salt, & Tabasco sauce.
Add Chicken, coat.
Combine flour, S & P, cornstarch, cayenne.
Coat chicken.
Fry in oil. & drain.
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Chicken w/ Red Grapes
Chicken breasts
Red Seedless Grapes
Butter
1 small Shallot or Onion, thinly sliced or diced
¼ cup dry White Wine or Rosé Wine
¼ cup Heavy Cream
2 Tbsp Chicken Broth
2 tsp chopped fresh Tarragon or ½ tsp dried
S & P
Lightly coat chicken with flour & sauté in butter or oil. Set aside.
Add onion & sauté a few min.
Add wine, cream, broth, & tarragon.
Increase heat to high, boil until reduced to ~ 1/3 cup (~ 2 min).
Add grapes & toss for a few seconds.
Season with S & P.
Pour over chicken.
Serve w/ rice.
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Georgian-Style Cornish Game Hen with Walnut Sauce (Susie & Josh)
1 (2-lb.) Cornish game hen, backbone removed (spatchcock)
1 tsp. Cayenne
8 cloves garlic (2 mashed into a paste, 6 roughly chopped)
Kosher salt, to taste
10 tbsp. unsalted butter
1 1⁄4 cups chicken stock
2 tbsp. roughly chopped cilantro
Country bread, for serving (optional)
Spatchcock the hen:
Place hen, breast side up, on a cutting board; tuck wings back. Using the heel of your hand, press down on breastbone to flatten the hen. Cover hen with a piece of plastic wrap and, using the flat side of a mallet, pound until uniformly flat. Transfer hen to a plate and rub both sides with cayenne, garlic paste, and salt; cover with plastic wrap and chill 1 hour.
Melt 5 tbsp. butter in a 12" skillet over medium-high. Cook hen, skin side down, using a grill press or cast-iron skillet to weigh it down, until skin is browned and crisp, 5–7 minutes. Flip hen and replace weight. Reduce heat to medium-low; cook until hen is cooked through, 20–25 minutes. Flip hen and add remaining butter; cook, basting with butter, for 5 minutes. Transfer hen to a cutting board and let rest 10 minutes before carving.
Make Walnut Sauce:
3 cups toasted walnuts, plus 1/2 cup roughly chopped
~1/2 cups chicken stock
¾ cups roughly chopped cilantro
4 cloves garlic, finely chopped
½ large yellow onion, finely chopped
½ red Holland chile, stemmed, seeded, and finely chopped
Walnut Pesto – recipe below
Salt & Pepper
Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth.
Add cilantro, garlic, and onions, plus chiles, walnut pesto, salt, & pepper; puree until very smooth.
Sauté in the pan the bird cooked in and add in stock to make sauce/gravy.
Walnut Pesto:
1/2 cup toasted walnuts
1⁄6 cup packed cilantro leaves
1⁄8 cup packed basil leaves
1⁄8 cup packed parsley leaves
1/2 tsp. ground fenugreek
1⁄4 tsp. hot paprika
1⁄8 tsp. ground turmeric
1/2 tbsp. red wine vinegar
1 small clove garlic, minced
1⁄4 small yellow onion, roughly chopped
Kosher salt and freshly ground black pepper, to taste
Place walnuts, cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄6 cup water in a food processor; purée until very smooth, ~2 min. Use in recipe above.
Back to Chicken
Kung Pao Shrimp or Chicken
Chicken, cut/sliced thin or Shrimp, shelled & deveined
1 Onion, diced or chopped
1 Green Bell Pepper, diced or chopped
Dry Roasted Peanuts
~ ½ tsp Dark Sesame Oil
Bamboo Shoots (Optional)
2 Scallions with green portion
Seasoning Sauce:
2 Garlic cloves, minced or fine diced
2 Tbsp Soy Sauce
1 tsp Fish Sauce
1 tsp Rice Wine or dry Sherry
½ cup Chicken Stock
Sauté chicken in vegetable or peanut oil with S & P and a little cayenne.
Add onions, S & P.
Add green pepper.
Add sesame oil.
Sauté a few min.
Add sauce, boil.
Thicken with cornstarch.
Add more cayenne & Srirachi garlic-chili sauce.
Serve with Jasmine rice.
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Chicken in Meyer Lemon Sauce over Farfalle with Green Beans and Quick Pickled-Sautéed Lemon Rinds
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
Kosher salt
½ teaspoon black pepper
1 ½ Meyer lemons
2 tablespoons sugar
2 leeks, thinly sliced
2 garlic cloves, finely chopped
Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
Bring a small pot of water to a boil over high heat.
Add the lemon slices, lower the heat and simmer for 5 minutes.
Drain under cold running water.
Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt.
Bring to a boil.
Drop in the blanched lemon slices and simmer for 3 minutes.
Drain under cold running water, pat dry.
Heat a skillet over high heat for 5 minutes.
Add 2 Tbsp oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden.
Stir in the leeks and reduce heat to medium-high.
Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute.
Push the leek mix to one side of the skillet; stir in the chicken mix and sear, without moving, ~ 4 min.
Mix in the leeks and continue cooking until the chicken is no longer pink, ~ 3 to 6 min more.
Drizzle with juice from the remaining lemon half, to taste.
For Quick Pickled-Sautéed Lemon Rinds:
You can blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You’ll end up with lemon slivers that are salty, sweet, sour and bitter. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.
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Mediterranean Chicken Pita with Chickpea and Cucumber Salad (Josh's)
Chicken:
1 package of chicken thighs - chopped into bite sized pieces
Greek spice mix (see our spice mix)
lemon
olive oil
4-5 cloves garlic
raw/fresh green onion
Salad:
mixed greens
cucumber - sliced thin/chiffonade - small 'sticks'
tomatoes
olives
fresh parsley
Chickpeas:
boil chickpeas for a short time to heat (1 can chickpeas)
our greek spice mix
Sauces:
Tahini Dressing:
2-4 Tbsp tahini, well mixed
Water - enough to mix to desired consistency
Juice of 1-2 lemons
garlic - 1/4-1/2 very well minced - method to paste with chef's knife and salt
liberal pinch sea salt
ground pepper
touch toasted sesame oil
touch soy sauce
liberal amount of olive oil
Cucumber Mint Yogurt:
Plain yogurt - enough to suite
Juice of fresh lemon
1/4-1/2 garlic - well minced/paste - see above
several leaves of fresh mint
sea salt
touch black pepper
Marinate chicken with chopped whole lemons - can use the ones used for juice for sauces with garlic, spice mix, and liberal amount of olive oil. Put in a zip lock bag in refrigerator for at least one hour. Spread chicken pieces on broiler or onto a heated grill - remove lemon chunks. Cook to desired temperature - suggest mid-well to get a nice color/texture of meat but retain moisture.
Serve chicken chunks in a pita pocket- pre-heated. serve with mint yogurt sauce, a little fresh cucumber and some fresh green onion. Serve as a sandwich
plate with a salad and the chickpeas. Give a liberal amount of the tahinni dressing to both the salad and the chickpeas.
Enjoy!!!
Greek Spice Mix:
1.5 Tbsp Oregano
1 Tbsp Basil
½ Tbsp Dill
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
¼ Tablespoon Salt
½ Tbsp Black Pepper
½ Tbsp Parsley
1 tsp Dried Marjoram
¾ tsp Dried Thyme
¼ tsp Ground Cinnamon
¼ tsp Nutmeg
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Rustic Chicken Mole
Chicken – sauté
Salsa
Chicken Broth (1 cup)
3 Tbsp Chili Powder
2 Tbsp Creamy Peanut Butter
2 Tbsp Cocoa
~ 6 Semi-Sweet Chocolate Chips
Mix all & simmer, add chicken.
Serve with rice & refried beans.
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Tomatoey Chicken Mole
Chicken – sauté
Tomato Sauce (15 oz)
Salsa (1/2 cup)
3-4 tsp Cocoa Powder
12-24 Semisweet Chocolate Chips (6 chips = ~ 1 tsp)
1 tsp Cumin
1 tsp Oregano
½ tsp Garlic Salt
LARGE pinch ground Cloves, Nutmeg, Allspice.
Mix all, simmer.
Add chicken & simmer.
Serve with rice & refried beans.
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Chicken w/ Mustard Seed & Onion Sauce
5 Tbsp Veg Oil
2 Tbsp Yellow Mustard Seeds
1 Onion, thinly sliced
1 ½ tsp minced fresh Ginger or powder
1 tsp Turmeric
2 Garlic cloves, minced
½ tsp Honey
1/8 tsp Cayenne Pepper
1 cup Chicken Stock
½ cup Heavy Cream (or Crème Fraiche)
S & P
Chicken breasts or tenders
All-Purpose Flour for dredging
1 Tbsp chopped Parsley or Cilantro
** (for a more Indian flavor add whole or ground Fenugreek) **
Warm 2 Tbsp oil in pan, add mustard seeds & cover pan.
When seeds begin to pop, remove pan from heat & wait until popping stops.
Uncover pan; the seeds will be dark gray.
Return pan to heat & add onion.
Cook ‘til soft, but not brown (~ 5 min).
Add garlic, ginger, turmeric, honey, & cayenne & cook, stirring ‘til fragrant (~ 3 min).
Add chicken stock & boil over high heat ‘til reduced by half (~ 5 min).
Add cream & cook over moderate-high heat, stirring occasionally until sauce lightly coats spoon (~ 4 min). Season with S & P.
Pound chicken, season with S & P, then dredge lightly in flour (shake off excess).
In large skillet, heat oil, add chicken & brown over mod-high heat (~ 2 min/side).
When done spoon sauce over chicken & sprinkle parsley or cilantro.
Serve with rice & green beans.
Serve with white wine (Gewurztraminer).
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Spicy Orange Chicken
Chicken
Olive Oil
S & P
1 large Onion, halved & thinly sliced
4 cloves Garlic, minced
1 tsp Orange Zest
1 cup Orange Juice
½ cup Chicken Broth
½ cup Hot Salsa
1 (15 oz) can Black Beans
Avocado, chopped
Sauté chicken. Remove from pan.
Add onion & garlic to pan. Cook ‘til tender.
Return chicken to pan. Add orange zest, OJ, chicken broth, & salsa.
Bring to boil, reduce heat.
Cover & simmer for 35-40 min.
Add beans & heat.
Serve w/ avocado chunks & pita chips.
Serve over rice.
Red Hot Pita Chips
1 Egg White, slightly beaten
2 Tbsp Olive Oil
2 tsp Dijon-style Mustard
2 cloves Garlic, minced
1 tsp ground Cumin →
½ tsp Salt →
½ tsp Chili Powder →
½ tsp Paprika →
dash Red Pepper → or use Essence in place of these 5 spices
Pita Bread, cut into pieces
Preheat oven to 350oF.
Whisk together egg white, oil, mustard, garlic, & spices.
Brush pitas with oil mix.
Place on baking sheet.
Bake 13-15 minutes & cool.
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Orange-Rosemary-Cashew Chicken
Chicken breast
1 medium Onion, thinly sliced
1/3 cup Orange Juice Concentrate, melted
Fresh/dried Rosemary (~ 1 tsp – 1 Tbsp or more)
Salt
Cayenne Pepper
2 Tbsp Flour/Cornstarch
3 Tbsp Water
¼ - ½ cup Cashews
Place chicken & onions in crockpot.
Combine OJ, rosemary, salt, & cayenne; pour over chicken & onions. Add water to cover some of the chicken.
Cook on high 1-2 hours.
Halfway through, remove chicken & sauté over high heat, then return to crock.
When done, remove chicken.
Mix together cornstarch & water, add to sauce and boil.
Add cashews & pour over chicken.
Serve over rice or pasta.
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Parmesan Chicken w/ Balsamic Butter Sauce
Good Olive Oil (~ ¼ cup)
Good Parmesan Cheese, grated (~ ¼ cup)
Oregano, dried (~ 1-2 tsp)
Garlic, minced (1-2)
Mix all in pan & coat chicken with it & sprinkle with sea salt & bake in pan @ 425oF for ~20 min. or sauté in pan.
Balsamic vinegar (reduce a little in pan).
1 can chicken stock (add to vinegar & reduce).
Add butter.
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Peanut Chicken Dish
2 Tbsp Peanut Oil
1 Tbsp Ginger, peeled & grated
1 clove Garlic, finely chopped
Chicken, cut into bite-sized pieces
1 tsp Chili Pepper (powder?)
3 Tbsp Chunky Peanut Butter
Chili Sauce
4-6 Scallions, thinly sliced
1 cup unsweetened Coconut Milk
S & P
1 Cucumber, peeled, seeded
Sesame Oil, drizzle
Peanuts, chopped
Cilantro leaves to garnish
In skillet over medium-high heat sauté ginger & garlic until aroma is released.
Stir in chicken & cook until golden brown.
Stir in chili pepper, peanut butter, & chili sauce.
Stir in scallions & coconut milk & simmer until thick (~ 3 min). Season with S & P.
Spoon over rice & garnish with cucumber, peanuts, & cilantro.
Serve with Basmati rice.
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Peanut Thai Curry Chicken with Asparagus & Rice
Peanuts (Thai Curry & Lemongrass flavored peanuts)
Coconut Milk
Soy Sauce
Lime
Thai Basil
Green Curry Paste (&/or Sriracha)
S & P
Onion
Chicken
Asparagus
Blend peanuts & add coconut milk slowly. Add green curry paste, Thai Basil, S & P, soy, lime. Blend.
Sauté onions a few minutes, add chicken, then asparagus.
Add in coconut milk sauce & simmer for ~5-10 minutes.
Add in more basil and cook a few more minutes.
Taste to adjust spices. If it needs sweetening add honey.
Garnish with Green Onions
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Peanut-Tomato Stewed Chicken
Chicken, preferably thighs
1 Onion, fine dice
1-2 Garlic cloves, minced
1 can Tomato Sauce (1-2 cups)
½-1 cup Peanut Butter
Pinch of Nutmeg
Pinch of Cayenne Pepper
S & P
Optional to add:
Sweet Potato
Carrots
Potato
Season chicken with S & P & sauté.
Sauté onions & garlic.
Add rest of ingredients (including chicken) & simmer for 20-30 min.
Serve with rice.
Back to Chicken
Chicken in Pepperoncini Sauce
Chicken (or Pork Tenderloin)
1-2 cups Chicken Broth
½ bottle of Pepperoncini Peppers with liquid
Salt
Pepper
Italian Seasoning (basil, marjoram, oregano, rosemary, and thyme)
Put all in crockpot.
Serve with rice, mashed potatoes or isreali couscous.
Can add more broth and make into a soup.
Can also use Pork tenderloin instead of chicken.
Italian Seasoning Mix:
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
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Chicken Piccata
Chicken breasts, pounded thin
Salt & Pepper
All-purpose flour, for dredging
6 Tbsp Butter
5 Tbsp Olive Oil
1/3 cup Lemon Juice
1/2 cup Chicken Stock
1/4 cup Capers
1/3 cup Parsley
Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
Sauté chicken in butter & oil for ~3 min. then flip and do other side.
Remove and transfer to plate.
Add lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter.
Add ~2 Tbsp butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
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Dill Chicken Salad with Cashews (Josh)
A nice use of leftover chicken, best with roasted chicken.
Cooked chicken – at least 2 cups chopped into small pieces
1 stalk chopped celery
½ cup roasted cashews
Herbs – good with fresh dill and chives
2 tablespoons mayonnaise
1 tablespoon spicy mustard
2-3 tablespoons greek yogurt
5-6 olives
Spoonful of capers
Salt and pepper
Separate meat from bone and skin – bone and skin can be used for making broth.
Chop up chicken into small pieces.
Wash and chop celery to small diced.
Chop herbs.
Combine in bowl with chicken, mayo, mustard, and yogurt.
Chop up olives and add to bowl with capers. Salt and pepper to taste.
Crush cashews using a pan or other method.
Mix well until desired consistency.
Avoid using too much mayo to the salad to highlight chicken and cashews.
Back to Chicken
Chicken Spinach Bake
1 package frozen, chopped Spinach, thawed
1 Egg
1/8 tsp Onion Salt
~ 1/8 tsp ground Nutmeg
1/3 – ½ cup grated Parmesan Cheese
1/3 – ½ cup Italian-Seasoned Breadcrumbs
~ 5 Chicken breast
S & P to taste
1 ½ Tbsp Butter, melted
Make Cheese Sauce (Optional):
6 Tbsp Butter
¼ cup All-Purpose Flour
½ tsp Salt
2 cups Milk
2 cups Cheddar, shredded
1 cup sliced Mushrooms
Drain and squeeze out excess water from spinach.
Beat egg, onion salt, & nutmeg.
Add spinach & some Parmesan (~ ¼ cup). Mix well.
Combine breadcrumbs & rest of Parmesan.
Sprinkle chicken w/ S & P with crumb mix.
Place in greased baking pan.
Spread 2 Tbsp spinach mix onto each breast.
Sprinkle with remaining crumb mix, drizzle with butter.
Bake at 350o for 35-40 min.
Cheese Sauce:
Melt 4 Tbsp butter: blend in flour & salt.
Stir to form a smooth paste.
Add milk; cook & stir ‘til thickened & bubbly.
Add cheese & stir ‘til melted.
Sauté mushrooms in remaining butter.
Stir into cheese mix.
Pour over chicken.
Back to Chicken
Thai Green Curry Chicken
½ stalk Lemongrass (or 2 jarred stalks)
Chicken breasts
S & P
Veg Oil
2 cups unsweetened Coconut Milk (1 can)
1 Tbsp Thai Green Curry Paste
1 tsp Lime Zest or Juice
¼ cup Chicken Stock
1 Tbsp fish Sauce (Nam Pla)
½ Poblano Chile, minced (or dash Cayenne)
1 Tbsp Thai Basil
1 Tbsp Cilantro
Serve with rice.
Season chicken with S & P and sauté in oil.
Transfer to platter.
Add coconut milk & boil; scrape up brown bits.
Cook over mod-high heat until reduced (~ 10 min).
Stir in curry paste & simmer over mod heat for 5 min.
Return chicken & add lemongrass, stock, fish sauce, & lime.
Simmer covered partially for ~ 10-15 min.
Add poblano (cayenne), basil, & cilantro.
Simmer ~ 5 min.
Back to Chicken
Thai Massaman Chicken Curry (Susie’s) (for Panang Curry use Peanuts)
Chicken
1-2 Potatoes, cut into small chunks
1/3 cup Onion, diced
1 small Red Bell Pepper
2 Tbsp Oil
-----------------------
1 thumb-sized piece of Ginger, grated
4-5 Garlic cloves, grated/minced
Chili Flakes (½ – ¾ tsp)
--- Make a paste of these.
1 stalk Lemongrass, minced
----------------------
½+ cup Chicken Stock
¼ cup fine chopped, dry-roasted/sautéed in skillet + handful more whole Cashews to finish
3 Bay Leaves
1 tsp Turmeric
1 tsp grd Coriander
1 tsp grd Cumin seed
1/8 tsp grd Cardamon
1 tsp Tamarind
~3-6 Tbsp Fish Sauce
Brown Sugar
Cinnamon
Cloves, ground
Peanut Butter, several Tablespoons
(1) 14oz can Coconut Milk (not Lite) (400 ml)
1 can Coconut Cream
Fresh Lime Juice
Avocado
Basil, fresh
Sauté chicken and set aside.
Sauté onion, add bell pepper.
Add paste, chicken stock, cashews, bay leaves, turmeric, coriander, cumin, cardamom, tamarind juice (~1/2 can), fish sauce, brown sugar, dash cinnamon and dash cloves.
Add cans of Coconut Milk and Cream.
Add extra crushed/ground cardamom (3-4 tbsp).
Add chicken and potatoes.
Taste for additional peanut butter, fish sauce, brown sugar, tamarind juice or lime juice.
Back to Chicken
Thai Red Curry Chicken
2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
ADD the curry paste and garlic and cook, stirring, for a minute.
ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil.
ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
WHILE the curry simmers, cook the rice.
ADD the chicken to the curry and simmer, covered, for a further 8 minutes.
ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.
SERVE on a bed of rice
*********Changes (Josh)
- added fresh chopped ginger, a bit more garlic (3 cloves total).
- first, browned chicken in oil (canola). Then removed after just browned, but very rare (not cooked too long because you don’t want the chicken to get tough), and added in onions, a bit of broth was required to prevent over browning/burning.
- add in everything else and follow as above.
-Note – 14 ounces each of coconut milk and broth were used (1 can each), 3 ‘big’ tsp of curry paste used.
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Chicken in Tomatillo Sauce
~ 7 large Tomatillos
1 cup Chicken Broth
1/3 cup Cilantro
Chipotle Chile Powder
¼ cup chopped Onion
Salt
Pepper
2 cloves Garlic, roasted
Boil tomatillos ~ 10 min. Drain, place tomatillos, broth, & rest ingred.
In blender & purée.
Put on stove & reduce to appropriate consistency.
Serve over sautéed chicken & with rice & sliced cucumbers.
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Chicken with Tomatoes & Balsamic Vinegar
1/3 cup Chicken Broth
3 Tbsp Balsamic Vinegar
1 tsp chopped Rosemary or ½ tsp dried
Chicken breasts
2 Tbsp Olive Oil
½ cup Onions
1 tsp finely minced Garlic
1 can Plum Tomatoes, drained
¼ tsp Salt
Ground Black Pepper
Combine chicken broth, vinegar, & rosemary; pour over chicken, cover, and refrigerate overnight.
Remove chicken and pat dry, reserving marinade. Sauté chicken.
Remove chicken from pan; add onions & garlic.
Sauté over medium heat for 5 min., until onions are soft.
Add marinade and simmer.
Add chicken and simmer, covered for 25 min.
Remove chicken & keep warm.
Add tomatoes, salt, & pepper; simmer ~ 5 minutes or until thick.
Pour sauce over chicken.
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Chicken Tortillas w/ Black Bean Salsa & Avocado Puree
1 Avocado
2 Tbsp Sour Cream or Plain Yogurt
2 tsp Lime Juice
S & P
Chicken – sautéed
Flour Tortillas
Black Beans – 1 can
1 Tomato
1 Jalapeno
2 tsp Lime Juice
¼ tsp Chili Powder/Pepper
S & P
Purée ½ avocado with 2 Tbsp sour cream & ~ 2 tsp lime juice and S & P.
Add coarse chopped & mashed avocado.
Mix bl beans, chopped tomatoes, chopped jalapenos, 2 tsp lime juice, chili powder/pepper, S & P.
Put all in flour tortilla.
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Susie’s Chicken w/ White Beans and Tomatilloss
Chicken (2-3 breasts)
White Beans (1-2 cans) + enough water to rinse can well
Garlic (1 large clove or 2 small)
Tomatillos (pureed)
Sauté chicken. Heat beans and garlic in pan, when bubbling, smash some of the beans to make thick sauce. Heat pureed tomatillos. Serve with rice.
Serve all together.
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Chicken in Wine Sauce
Chicken
S & P
Olive Oil
1 cup Onion, chopped
1/2 cup Carrot, thin sliced
1/2 cup Celery, thin sliced
1 Tbsp garlic, minced
2 cups dry White Wine
1 cup Chicken Stock
2 Tbsp All-Purpose Flour
3 Tbsp Tarragon
3 Tbsp Parsley
1 Tbsp Dijon Mustard
1 Bay Leaf
1 Tbsp unsalted Butter
2 cups Cherry Tomatoes
Bacon
Preheat 325 F.
Sauté chicken, remove.
Add onion, carrot, celery & garlic, cook several min.
Add wine, cook for 2 min, scraping up bits.
Return chicken to pan.
Combine stock & flour, whisk together until smooth, add to pan.
Stir in tarragon, 2 Tbsp parsley, mustard, & bay leaf. Bring to boil.
Cover & simmer for ~45 min OR bake for ~45 min.
Add tomatoes, bacon & parsley.
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Crepes:
Basic Crepes
 
1 cup all-purpose flour (½ c)
2 eggs (1)
1/2 cup milk ( ¼ c)
1/2 cup water ( ¼ c)
1/4 teaspoon salt ( 1/8 t)
2 tablespoons butter, melted (1 Tb)
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Add the salt and butter; beat until smooth.
→or put in blender and let sit overnight.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side. Serve hot.
For Breakfast:
Crepe w/ Cream Cheese (Lightly mixed in Cinnamon) & Strawberry Jam, folded over & drizzled with Nutella, Honey, & Powdered Sugar.
Other Ingredients:
Prosciutto
Smoked Salmon
Parmesan Reggiano
Scrambled Eggs
Kiwi (& Oranges)
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Savory Crepes
3 Eggs
1 cup Flour
Water
Butter
Beat eggs well. Add flour & water, mix well.
Consistency should be more liquidy than pancake mix (very liquidy).
If too thick, add water.
If too thin, add flour.
Heat pan to mod-high heat.
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Desserts:
Apple Cake in a Jar
For 12 cakes |
Ingredients |
For 6 cakes |
3 1/3 cups |
All-Purpose Flour |
(1 ½ cup + 1/6 cup) |
½ tsp |
Baking Powder |
1/4 tsp |
1 ½ tsp |
Salt |
3/4 tsp |
½ tsp |
Nutmeg |
1/4 tsp |
½ tsp |
Allspice |
1/4 tsp |
2 tsp |
Cinnamon, ground |
1 tsp |
2 tsp |
Baking Soda |
1 tsp |
2/3 cup |
Vegetable Oil |
half of 2/3 |
2 1/3 cup |
Sugar |
1 1/6 cups |
4 |
Eggs |
2 |
2 cups |
Applesauce |
1 cup |
1 cup |
Walnuts, chopped |
1/2 cup |
Preheat oven to 375oF.
Grease six to twelve ½ pint, wide-mouth canning jars.
Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, & baking soda into a large bowl.
Cream together shortening/oil and sugar on low speed, then increase to medium.
While mixer is running add eggs, one at a time.
Stop mixer and scrape down sides.
Stir in applesauce.
Stir in sifted flour mix and walnuts.
Pour into a measuring cup.
Carefully pour into jars. Fill halfway.
Place jars on baking sheet and bake for 45 min.
When done, the top of the cake will spring back when pressed with a finger, and the sides will come away from the jar.
Remove from oven and let cool 10-15 min.
Cake will still be warm, but not hot.
Place circle of waxed paper on top of the jar and seal with lid.
** They don’t last long so eat immediately or store in the refrigerator.
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Apple Hand Pie with Puff Pastry
1 sheet Puff Pastry, thawed
1 1/2 cups Apple, diced
1 teaspoon Cinnamon
2 tablespoons Butter
2 tablespoons Brown Sugar
1 tsp Corn Starch (or Flour)
For Top after Baking:
1 Egg beaten + water (for egg wash)
Large Granular Sugar
Cinnamon
Preheat oven to 400°F.
Line baking sheet with parchment paper. Set aside.
Roll out puff pastry and lay on baking sheet.
In a small bowl add diced apples. Pour in cinnamon and stir. Set aside.
On medium heat, using a medium size pot melt your butter.
Add brown sugar and stir till the sugar has dissolved.
Add cinnamon and apples.
Let the mixture simmer for 15 minutes or until apples are soft. Set aside.
Pour apple compote on one half of pastry. Fold over pastry.
Press edges down with a fork.
Brush with an egg wash.
Bake for 15-20 minutes or until golden brown.
NOTE:
Could Bake at 350oF for 20-25 minutes.
Additional Spices:
1 teaspoon cinnamon
dash of ground cloves
pinch of nutmeg
pinch of allspice
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Amazing Apple Pie
Apples, sliced (~ 1 full apple bag)(Macintosh work well).
Butter (~ 6 Tbsp)
Vanilla (1 Tbsp)
Water (1/2 cup) + (1/4 cup)
Cornstarch (2 Tbsp)
Light Brown Sugar (1 cup)
Sugar (1 cup)
Cinnamon (1 tsp)
Nutmeg (1/4 tsp)
Sauté apples* in butter (~ 6 Tbsp) for ~2 min.
Add 1 Tbsp Vanilla to ½ cup water.
Add to apples. Simmer a few min.
Add 2 Tbsp cornstarch to ¼ cup water and add to apples.
Add 1 cup light brown sugar, 1 cup sugar, 1 tsp cinnamon, ¼ tsp nutmeg.
Simmer over low-med heat ‘til thick & bubbly.
Pour into crust & lay another on top.
Cook 375-400o for ~35-45 min.
* Sauté apples in batches. Leave few apples to be sautéed/cooked towards the end, so they retain their shape.
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Crumbly Apple Pie
Crust:
1 cup Flour
½ tsp Salt
1/3 cup chilled Butter
¼ cup Ice Cold Water
~ tsp Cinnamon-Sugar
~ tsp ground Cinnamon
Filling:
7 Granny Smith Apples, peeled, cored, sliced thin
½ cup Sugar
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Salt
1 Tbsp Butter, melted
1 Tbsp Corn Syrup
~3-4 Tbsp Cornstarch
Topping:
¾ cup Brown Sugar, firmly packed
¾ cup Flour
½ tsp nutmeg
1/3 cup Butter, chilled, cut into pieces
1 tsp Cinnamon
Preheat oven 400o.
To prepare crust:
In bowl, mix together flour & salt. Using pastry blender or 2 knives, cut in butter into flour mix until coarse crumbs form. Add water, 1 Tbsp at a time, tossing with fork, until dough forms. Shape into disk, wrap in plastic wrap, & chill for 30 min.
On floured surface, roll out dough into a 12” circle. Fit into a 9” pie pan. Trim off excess dough, leaving a 1” overhang. Make a decorative edge.
To prepare filling:
Mix all together. Spoon into crust.
To prepare topping:
In bowl, mix together brown sugar, flour, & nutmeg.
Using pastry blender, cut butter into brown sugar mix until coarse crumbs form.
Sprinkle apples evenly with topping.
Bake until top is lightly browned and filling is bubbly, ~ 35 min. If pie begins to over-brown, cover loosely with foil.
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Easy-Quick Apple Pie
1 can Apple Pie Filling
2 Granny Smith Apples (or other baking apples), dice
¼ cup Sugar
¼ tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Salt
2 Pre-made Crusts
Mix all together & pour into an unbaked pie crust.
Cover with pieces of another unbaked pie crust.
Bake according to directions of frozen pie crust package (or at 400 for ~35 min).
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Applesauce
9 lbs (~ 27 medium size) Apples, peeled, cored, & sliced
1 ½ cups Water
1 – 1 ½ cups Sugar
1-2 tsp ground Cinnamon
Combine apples & water quart pan.
Bring to boil over med-high heat, stirring often.
Reduce heat, cover, and simmer, stirring often, until apples are soft (~ 30 min).
Add sugar & cinnamon, if desired; bring to boil. (Sauce will be slightly chunky; whisk to remove larger chunks or potato masher).
For canning:
Fill prepared, hot jars with hot sauce, leaving ½ inch headspace. Gently run a narrow, nonmetallic spatula between sauce and jar sides to release bubbles. Wipe rims & threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 15 min for pints, 20 minutes for quarts.
For freezing:
Ladle sauce into freezer container, leaving ½ inch headspace for pints, 1 inch headspace for quarts; apply lids.
Let cool; freeze or refrigerate.
Makes 6 pints or 3 quarts
Storage:
Up to 1 year for canned.
Up to 10 months for freezer
Up to 1 week for refrigerator
JARS:
Clean jars and lids with soap and water.
Place jars only in boiling water, cover, bring back to boil.
When boiling again: time 15 minutes, then take off heat and let sit in hot water.
Place lids in boiling water, bring back to boil and time 5 min., then take off heat and let sit.
No need to boil rims.
Take out of water and place upside down to drain on a clean towel for just a few seconds.
Turn jar over and fill (leaving ~ 1/3 – ½ inch headspace).
Put lid on then screw on cap ‘rim.’ Not too tight.
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French Apple Tart
1 sheet Puff Pastry, thawed
or
make Crust:
1 cup Flour
½ tsp Salt
1/3 cup Butter
¼ cup Ice Water
~ tsp Cinnamon-Sugar
~ tsp ground Cinnamon
Sugar
Mix flour & salt. Cut in butter.
Add water (1 Tbsp at a time).
Shape into disk.
Wrap in plastic & chill ~ 30 min.
Roll out & press into lightly greased pie pan.
6 Golden Delicious Apples, peeled, cored, halved, & sliced thin.
¼ cup Sugar
2 oz (1/2 stick) cold Butter, sliced thin
½ cup Apricot Jam, heated & strained
Preheat oven to 375oF.
On lightly floured surface roll out puff pastry dough into a 13 inch round & fit into pie pan (fluted tart pan).
Arrange apples decoratively, overlapping.
Sprinkle sugar on top of apples, top with butter slices and bake for ~45 min.
Brush with heated apricot jam while the tart is still hot.
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Apple Tart Roses
1 frozen Puff Pastry sheet, thawed
2 Red Apples (I used Red Delicious)
Half a Lemon, Juiced
1 Tbsp Flour, to sprinkle the counter
3 Tbsp Apricot Preserve
Cinnamon
Powder Sugar, for dusting the tops
Thaw the puff pastry at room temperature.
It should take about 20-30 minutes.
Prepare a bowl half filled with water and the lemon juice.
Cut the apples in half, remove the core and cut the apples in paper-thin slices on mandolin.
Leave the peel so it will give the red color to your roses.
Right away, place the sliced apples in the bowl so that they won't change color.
Microwave the apples in the bowl for ~ 3 min, to make them slightly softer and easy to roll. Drain the water asap!
If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove).
The apple slices should be cooked just enough to bend without breaking.
If they break, you need to cook them a little more.
Unwrap the puff pastry over a clean and lightly floured counter.
Using a rolling pin stretch the dough into a rectangular shape of ~ 12 x 9 inch (30 x 22 cm). Roll very thin ~1/16"
Cut the dough in 6 strips, each ~ 2 inch wide x 9 inch long (5 x 22 cm).
In a bowl, place 3 Tbsp of apricot preserve with 2 Tbsp of water.
Microwave for about one minute (or warm up on the stove) so that the preserve will be easier to spread. Spread a thin layer of preserve on each strip of dough.
Preheat the oven to 375º F (190 º C).
Arrange the apple slices on the dough, overlapping one another.
Make sure the top (skin side) of the slices sticks a little out of the strip.
Sprinkle with cinnamon.
Fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place.
Seal the edge at the end, pressing with your finger, and place in a greases/buttered muffin cup.
Bake at 375 º F (190 º C) for ~ 40-45 minutes, until fully cooked.
Sprinkle with powder sugar and enjoy!
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Apple Torte (Viennese-Austria)
Pastry:
½ cup Butter
1 cup sifted All-Purpose Flour
2 Tbsp Sugar
1 Egg Yolk
Grated Lemon Rind (or Lemon Juice ~ 1-2 Tbsp)
Filling:
2 ½ lbs (1-5) tart Apples, peeled, cored, quartered, & sliced to 1/8 inch.
¼ cup granulated Sugar
¼ cup Lemon juice
2 Tbsp H2O
Cinnamon
Topping:
1 lbs (1-2) tart Apples, 1/8 inch slices
1 Egg White, lightly beaten
Juice of ½ Lemon
Glaze:
½ cup Apricot Preserves, put thru sieve
2 Tbsp Sugar
Prepare pastry:
Place butter, flour, sugar, egg yolk, & grated Lemon rind (or juice) in mixing bowl & work ‘til smooth.
Wrap in waxed paper & refrigerate 30 min.
Roll out pastry.
Butter & lightly flour an 8” pie plate.
Arrange pastry in pan. Chill.
Prepare the filling:
Place apples in saucepan and add sugar, lemon juice, water, & cinnamon.
Cover tightly & bring to boil.
Simmer 10 min.
Set aside to cool.
Preheat oven to 300oF.
Pour the filling into the pastry shell & prepare the topping.
Cover filling with apple slices, arranging them in a circular pattern with the slices slightly overlapping. Brush topping w/ egg white & sprinkle w/ lemon juice.
Bake torte ‘til crust is brown, ~1 hour.
Prepare glaze:
Combine apricot preserves w/ sugar in a double broiler, stirring ‘til smooth.
Spread glaze over top of torte.
Serve at room temp.
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Austrian Drunken Apples -B'soffene Brataepfel (Tirolean Baked "Drunken" Apples)
serves 4
4 whole Golden Delicious apples, cored, peeled
1/4 cup "Schnapps" (preferably made from apple or pear)
1/2 cup raisins
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon powdered cinnamon
1/2 cup white wine
Enough Oil to brush a pie pan (use any suitable unflavored vegetable oil)
Enough Aluminum Foil to cover the pie pan
Place one oven rack in the middle of the oven and preheat oven to 425oF.
Brush the pie pan with oil.
Place apples in the oil-brushed pan so that they are not touching each other.
Drizzle the apples with the lemon juice to prevent apples from turning brown.
Soak raisins in Schnapps.
In a small sauce pan, on medium heat, heat the wine, the cinnamon, and the sugar, stirring until everything is syrupy & the mixture boils (~10 min).
Divide soaked & drained raisins into 4 portions (keep the Schnapps juice) & stuff them into the apples.
Spoon half of the wine sugar syrup and the leftover Schnapps juice over the apples.
Cover everything with aluminum foil and bake covered for ~ 30 minutes or until the apples are soft.
10 minutes before removing from oven pour the remaining wine juice over the apples.
Serve everything warm, not too hot, topped with sweetened whipped cream.
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Bananas, Caramelized (similar to Bananas Foster)
Bananas, cut
Butter
Brown Sugar
Orange Juice of some type (OJ, V8 Splash, anything), just a drizzle; 1-2 tsp
Lemonade, just a drizzle, ~1 tsp
Melt butter in pan, add brown sugar, add bananas.
Sauté for about a minute or so then add orange juice.
Sauté ‘til thick, then add lemon.
Serve over waffles.
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Bananas Foster Cheesecake
Crust:
¾ cup All-Purpose Flour
¾ cup finely chopped Pecans
4 Tbsp (1/2 stick) Unsalted Butter, melted
3 Tbsp Sugar
2 Tbsp (packed) Light Brown Sugar
1 ½ tsp Vanilla
Filling:
2 (8 oz) pkgs Cream Cheese at room temp.
1 ¼ cups Sugar
2 Tbsp Cornstarch
3 Lg Eggs
2 cups puréed Bananas (from ~4 bananas)
1 cup Sour Cream
1 ½ Tbsp fresh Lemon Juice
1 tsp grd Cinnamon
pinch of Salt
Topping:
1 cup Sour Cream
¼ cup Sugar
¼ tsp Vanilla
Bananas Foster Sauce:
Bananas, chopped or sliced (lengthwise or crosswise)
Dark Rum
Butter
Brown Sugar
Cinnamon
Vanilla
Sauté bananas in butter, add brown sugar, cinnamon, and vanilla. When very bubbly & gooey, deglaze w/ rum.
For Crust:
Preheat oven to 350oF.
Wrap outside of springform pan w/ Al-foil.
Combine flour, pecans, butter, sugar, brown sugar, & vanilla in large bowl.
Mix well.
Press mix into bottom of pan.
For Filling:
Beat cream cheese until smooth.
Gradually add sugar.
Beat in cornstarch.
Add eggs, 1 at a time, beating until just blended after each add’n.
Add puréed bananas, sour cr, lemon juice, vanilla, cinnamon, & salt.
Beat until combined.
Transfer filling to crust-lined pan.
Place pan in large roasting pan.
Add enough hot water to pan to come 1 inch up sides of pan.
Bake until center is just set, ~ 1 hour & 15 min.
Remove cake from oven.
For Topping:
Mix together sour cr, sugar, & vanilla in bowl until blended.
Spread topping over cheesecake.
Bake until topping is set, ~ 10 min.
Turn off oven.
Let cake stand in oven until cooled to room temp., ~` 2 hours.
Refrigerate cake until well chilled (overnight).
Cut around cake to loosen; remove pan sides.
Prepare Bananas Foster Sauce & pour over each slice.
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Blueberry Pie
Pie Crust (Deep Dish) (check instructions on package for filled crust)
6 cups Blueberries or 2 packages (16 oz)
3 Tbsp Lemon Juice
6 Tbsp Cornstarch
1 – 1 ¼ cups Sugar
Toss blueberries & lemon juice. Sprinkle w/ combined cornstarch & sugar.
Let stand ~30 minutes.
Pour blueberry mix in pie crust & arrange a lattice work over top of pie.
Bake at 425oF for 45 min. – 1 hour.
Can place foil over crust edge if it begins browning too quickly.
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Brownies
4 oz Bittersweet Chocolate (not unsweetened) or Semi-Sweet.
3 oz Milk Chocolate
1 stick (1/2 cup) unsalted Butter
¼ cup Nutella
½ cup All-Purpose Flour
½ tsp Baking Powder
½ cup Sugar
2 large Eggs
Preheat oven to 350oF.
Butter & flour a 9” square baking pan.
Put chocolate in a double broiler, melt chocolate with butter & Nutella.
Remove from heat.
Sift flour, baking powder & pinch of salt.
Whisk sugar into chocolate mix until it’s glossy & smooth.
Add eggs.
Stir in flour mix & any nuts or chocolate chips/chunks until just combined.
Pour batter into pan & bake for 35-40 min. or until knife comes out clean.
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Bourbon Fudge Brownies
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Oven 350 degrees.
Bring bourbon to a boil in a small saucepan, then remove from heat.
Add chocolate chips, stir until smooth.
Combine the flour, cocoa, baking powder, and salt with whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined.
Add vanilla and eggs; beat well.
Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray.
Bake at 350 degrees for ~25 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on wire rack.
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Big Bad Butterscotch Brownie/Blondie – Bogart’s
1/2-pound (2 sticks) butter
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
2 teaspoons salt
1 1/4 cups butterscotch chips, divided
Preheat oven to 325 degrees.
Grease a (9- by 12- by 2-inch) baking dish.
In a mixing bowl, cream together butter and sugar.
Add eggs, one at a time, followed by vanilla.
In a separate bowl, mix together flour, baking powder and salt to combine well.
Slowly add flour mixture to butter mixture, beating to combine well.
Stir in 1 cup butterscotch chips.
Spread batter into greased pan and top with 1/4 cup butterscotch chips.
Bake 30 to 40 minutes until a tester inserted into the center of the pan comes out clean.
Let cool for 10 minutes before cutting into 3-inch squares.
Serve a la mode with coffee ice cream.
Makes 12 brownies.
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Buttermilk Small Pies (Susie)
Crust:
2⅔ cup all-purpose flour
3 tablespoons granulated sugar
⅔ cup cold unsalted butter, cubed
10-11 tablespoons ice cold buttermilk
Filling:
1 cup granulated sugar (or 1c Wh Sugar & 1c Raw)
3 tablespoons all-purpose flour (or 2 Tbsp)
3 eggs, well-beaten
1/2 cup (1 stick) butter, melted and cooled
1 cup buttermilk
Grated zest of 1 lemon
3 tablespoons fresh lemon juice (or 1-3 Tbsp)
Optional: Vanilla & Nutmeg
Preheat your oven to 325 degrees F. (or whole pie at 300 for ~1 hr)
Crust:
Whisk together the flour and sugar, then add in the cubed butter and cut it into the flour with a pastry cutter or your hands, until pea-sized crumbs form.
Add in the buttermilk, 1-2 tablespoons at a time, until the dough comes together and forms a ball.
Wrap the dough in plastic wrap and chill for 15 minutes, just to get it nice and cold.
Divide your dough into 2 pieces, lightly flour your work surface and roll the dough out to about ⅛-inch thick.
Lightly grease your pans (regular sized muffin pans) & cut dough into circles a bit bigger than your muffin cups.
Place the circles of dough into your muffin cups, crimping the edges as necessary.
Cover the pans with plastic wrap and place in the fridge while you make the filling
Filling:
In a bowl, combine the sugar and flour. Add the eggs, butter, buttermilk, zest and lemon juice and stir until well-blended.
Put ~2-3 teaspoons of filling in for each pie.
Bake the pies on the middle rack of the oven for 20 minutes or so, until the crust is slightly golden and the filling is set.
Allow them to cool in the pans, then pop them out and serve.
These will keep well in an airtight container at room temperature for up to 3 days, or frozen in an airtight container for up to 3 months.
To freeze:
Freeze them in airtight containers separated by sheets of parchment paper.
To thaw:
Just leave them on the counter for a few hours, then pop them in a 400 degree F oven on a cookie sheet for 3-4 minutes to get them soft and warm again.
Note:
Don’t be concerned if after baking there is a little pooling of butter around the edges; it will be reabsorbed as it cools.
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Buttermilk Pie (Dana Edwards)
Preheat oven to 300oF.
Pie Crust:
2 cups sugar (1 cup white & 1 cup raw)
2 Tablespoons flour
3 eggs
1 cup buttermilk (whole buttermilk if you find it)
1 stick melted butter
1 tablespoon vanilla
Nutmeg
Mix sugar & flour.
Cream eggs into sugar & flour one at a time.
Add the buttermilk, butter, & a little nutmeg.
Pour into pie shell.
Bake about an hour.
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Cheesecake -Mini Goat Cheese Cheesecakes
Crust:
1/2 cup graham cracker crumbs
1 TB unsalted butter melted
Pinch salt
Custard Filling:
10 ounces goat cheese log, room temperature (or 8 oz)
12 ounces cream cheese, room temperature (or 14 oz)
2/3 cup sugar (134 grams)
1 tablespoon cornstarch
3 large eggs, room temperature
1 egg yolk
1 teaspoon vanilla extract
Make the Crust:
Preheat oven to 350 degrees and line a muffin pan with 6 cupcake liners.
Mix together graham cracker crumbs, butter, and salt in a small bowl.
Divide crumbs evenly across cupcake liners and press down with the back of a spoon.
Bake for 5-7 mins to lightly brown.
Make the Custard:
Reduce the oven temperature to 225°F.
Place the goat cheese and cream cheese in a mixing bowl.
Use an electric mixer and beat for one minute to break up the cheeses.
Add the sugar and cornstarch and beat on medium-high speed for 3-4 minutes until smooth and creamy.
Be sure to stop the motor at least twice to scrape down the sides and bottom of the bowl.
Reduce the speed to low and add the vanilla, then add the eggs and yolk, one at a time, blending well before adding the next egg.
Scrape down the sides and bottom of the bowl occasionally.
Spoon the mixture equally into the 6 cavities of the prepared pan, filling almost to the top. (you may have a little batter left that you can spoon into a custard dish and bake).
Set the cheesecake pan back on the baking sheet and transfer it to the oven.
Bake for 30-35 minutes until set.
Turn off the oven and leave the pan in the oven for 20 minutes to cool slowly.
Remove the mini cheesecakes from the oven and finish cooling on a wire rack, then refrigerate overnight.
Notes:
For best results, the cheeses and eggs should be at room temperature.
Set the pan on a larger sheet pan when baking the crusts and the filled pan
An instant read thermometer will read 145-147 when done.
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Cherry Pie Cookies
1 package refrigerated Pie Crusts (2 crusts)
21 oz Cherry Pie Filling
1 Egg
1 Tbsp Sugar
Preheat the oven to 350.
Line cookie sheet with parchment paper and set aside.
Allow crusts to warm slightly to make them easier to work with.
Dust work area with flour and slightly roll out crusts.
Use a knife to chop pie filling into smaller pieces and spread over top of one crust.
Cut other crust into 1/2" strips or stars.
use strips to create a lattice top over filling covered crust.
Cut out circles and transfer to prepared baking sheet.
Beat egg in bowl until well blended.
Brush lattice tops with egg wash and sprinkle with sugar. Bake for 20-25 minutes or until golden brown.
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Chocolate Ganache Cupcakes
¼ lb Butter, room temp
1 cup Sugar
4 extra large Eggs, room temp
1 (16 oz) can Chocolate Syrup (Hershey’s)
1 Tbsp Vanilla
1 cup Flour
For Ganache:
½ cup Heavy Cream
8 oz good Semisweet Chocolate Chips
1 tsp instant Coffee granules
Line muffin tins with 12 paper liners.
Preheat oven to 325.
Cream butter & sugar until light & fluffy.
Add eggs, 1 at a time.
Mix in chocolate syrup & vanilla.
Add flour & mix until just combined.
Don’t overbeat, or the cupcakes will be tough.
Scoop batter into muffin cups & bake for 30 minutes, or until just set in the middle.
Don’t over bake!
For Ganache:
Cook cream, chocolate chips & instant coffee in top of a double broiler over simmering water until smooth & warm, stirring occasionally.
Dip the top of each cupcake in the Ganache.
Do NOT refrigerate.
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Chocolate Mousse Cake w/ Raspberry Puree/Sauce
2 stick (1/2 lb) unsalted Butter
6 oz Semisweet Chocolate (cut into pieces)
2 oz unsweetened Chocolate
5 large Eggs, separated, + 3 large Eggs Yolks
1 cup + 2 ½ Tbsp granulated Sugar
1 ½ pints Raspberries (~3 cups)
2 Tbsp Fruit Liqueur (opt’l)
~1 Tbsp Confectioners’ Sugar
Mint Sprigs, for garnish
Preheat oven to 325oF.
Butter an 8” springform pan & set it on a baking sheet.
In a bowl set over a saucepan with 1” of simmering water, combine butter with semi-sweet & unsweetened chocolates.
Stir until melted; let cool.
In a medium bowl, beat the egg whites ‘til stiff peaks form. In another bowl, beat 1 cup of sugar with egg yolks ‘til thickened & pale (~3 min).
Stir chocolate mix into egg yolks, then stir in ½ the egg whites. Using a spatula, fold in the remaining egg whites.
Pour batter into prepared pan & bake for 50 min., or ‘til cake is well risen & cracked in a few places.
Transfer to a rack & let stand 10 min.
Run knife b/w side of pan & cake & remove & let cool completely.
In food processor, puree 1 pint raspberries with remaining 2 ½ Tbsp sugar & liqueur; strain to remove seeds.
Cut a template from stiff paper over top.
Garnish with raspberries, mint sprigs raspberry sauce.
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Skillet Blueberry Cobbler with Fresh Mint
½ stick unsalted Butter, melted
1 cup All-purpose Flour
1 – 1 ½ tsp Baking Powder
½ tsp Salt
¼ cup Sugar
¾ cup Milk
2 cups fresh Blueberries
1/3 cup water
½ cup Sugar
Preheat oven to 350oF.
Preheat cast iron skillet in oven, then pour in melted butter.
In mixing bowl combine flour, baking powder, salt, sugar, & milk.
Pour evenly over the butter.
In a bowl combine berries, water, & sugar (heat sugar & water to dissolve sugar, then coat berries).
Spoon evenly over batter, but do not stir.
Bake 40-45 min.
Batter rises to become buttery top crust.
Garnish with powdered sugar, blueberries, & fresh mint.
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Cobbler (Peach Cobbler, Blueberry Cobbler, Mixed Berries)
1 cup Flour
1 cup Sugar
1 cup Milk
1 stick Butter
Berries
Or
Blueberry Cobbler
½ stick unsalted Butter
1 cup All-purpose Flour
1 – 1 ½ tsp Baking Powder
½ tsp Salt
¼ cup Sugar
¾ cup Milk
2 cups fresh Blueberries
1/3 cup water
½ cup Sugar
Preheat oven to 350o.
Pour melted butter into a shallow 1 ½ quart baking dish.
In mixing bowl combine flour, baking powder, salt, sugar, & milk.
Pour evenly over the butter. In a bowl combine berries, water, & sugar (heat sugar & water to dissolve sugar, then coat berries).
Spoon evenly over batter, but do not stir.
Bake 40-45 min.
Batter rises to become buttery top crust.
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Peach Cobbler
2 large Peaches (peeled & sliced)
½ tsp Cinnamon
1 tsp Vanilla
1 ½ cups Sugar
½ cup Butter, melted
1 cup All-Purpose Flour
2 tsp Baking Powder
¼ tsp Salt
dash Nutmeg
¾ cup Milk
In bowl, combine peaches & ¾ cup sugar, cinnamon, & vanilla; set aside.
Pour butter into 8” square pan.
In bowl, combine flour, baking powder, salt, nutmeg, & remaining sugar; stir in milk until combined.
Pour over butter.
Top w/ peaches.
Bake at 375o for 45-50 min. or ‘til golden.
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Nieman Marcus Cookies
½ cup Butter
½ cup Brown Sugar
½ cup White Sugar
1 Egg
½ tsp Vanilla
1 cup Flour
1 ¼ cup Blended Oatmeal (measure first, then blend to fine powder)
¼ tsp Salt
½ tsp Baking Powder
½ tsp Baking Soda
1 oz Chocolate Chips
½ a 4 oz Hershey Bar (grated)
¾ cup Chopped Nuts
Cream butter & both sugars, add eggs, & vanilla, mix together with flour, oatmeal, salt, baking powder & soda.
Add chocolate chips, grated Hershey bar & nuts.
Roll into balls & place 2 inches apart on cookie sheet.
Bake 6 minutes at 375o. (DO NOT bake any longer!!)
Makes ~28 cookies.
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Cookie Bowl
1 ¼ cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
¼ cup blanched, slivered Almonds, finely ground
½ tsp Salt
4 Tbsp (1/2 stick) Butter, softened
2/3 cup Sugar
1 Egg
½ tsp Vanilla Extract
Cover the outside of a loaf pan or glass/metal bowls with foil and spray with oil.
In medium bowl, mix together flour, cocoa powder, almonds, & salt.
In a large bowl, using electric mixer set on medium speed, beat together butter, sugar, egg, & vanilla until light & fluffy.
Beat in flour mixture.
Preheat oven to 350 F.
Roll dough out on floured surface to 1/8-inch thickness.
Cut out rounds with cookie cutter.
Cover prepared pans/bowls with cutouts, overlapping them slightly.
Bake cookie bowl until edges are firm, ~10-12 min.
Transfer pan to a wire rack & cool completely.
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Coconut Cream Pie
 
Fully Blind Bake Pie Crust:
Fill with pie weights.
As the pie dough bakes, its fat will melt.
The melting fat causes the pie crust to shrink, prevent this with pie weights.
Carefully line the pie dough with parchment paper first, then pour in pie weights or dried beans.
Bake until the edges are lightly brown, ~ 15 minutes.
Remove pie weights, then prick the bottom with a fork.
This lets air escape the bottom.
Return to oven until the entire pie shell is golden brown.
Cool pie shell completely. You can do this up to 3 days ahead of time!
This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.
Filling:
4 large Egg yolks
1/4 cup (30g) Cornstarch
1 (14 ounce) can full fat Coconut Milk*
1 cup (240ml) Half-and-Half
2/3 cup (130g) granulated Sugar
1/4 teaspoon Salt
1 cup (80g) sweetened shredded Coconut
2 Tbsp (30g) unsalted Butter, softened to rm temp
1 teaspoon pure Vanilla Extract
optional: 1/2 teaspoon Coconut Extract
Whipped Cream:
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (20g) confectioners’ sugar or granulated sugar
3/4 teaspoon pure vanilla extract
Optional for garnish:
unsweetened coconut shavings or sweetened shredded coconut, toasted
Make the coconut filling:
Whisk the egg yolks and cornstarch together. Set aside.
Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a med saucepan over med heat. Whisking occasionally, bring to a boil.
Boil for 2 minutes, then reduce temperature to medium-low heat.
Once boiling, remove ~1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture.
Keep those egg yolks moving so they don’t scramble.
In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
The pudding will immediately begin to bubble and thicken.
Whisk and cook for 1 minute and 30 seconds.
Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
Pour warm filling into cooled pie crust.
Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened.
Pie may be refrigerated for up to 1 day.
For the whipped cream:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, ~3-4 minutes.
Pipe or spread the whipped cream on top.
Garnish with extra coconut, if desired.
Chill the pie uncovered up to a few hours or you can serve it immediately.
Cover leftovers and store in the refrigerator for up to 5 days.
________________________________________
Notes
Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When freezing the pie, make sure the filling is completely cool inside the pie shell. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) It’s very thick, so shake it up before using. Do not use refrigerated carton coconut milk.
Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
Coconut Topping: You can toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.
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Coconut Vanilla Cake (Susie)
2 sticks (1 cup) Butter, room temp.
1 cup Sugar
3 large Eggs
2 cups All-Purpose Flour
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
½ cup Sour Cream
½ Coconut Milk (mostly solids, if possible)
350 F oven.
Butter & flour a bundt cake pan.
Cream butter & sugar ‘til light & fluffy.
Add eggs, blending well after each.
Mix Flour, soda, powder, & salt, then add to butter mix.
Add sour cream & coconut milk & mix well.
Add vanilla (thick batter).
Pour into pan.
Bake 40-45 min. or so.
Cool on rack completely.
Coconut-Cream Cheese Frosting:
Cream Cheese (1/2 – whole pkg)
Coconut Milk
Powdered Sugar
Mix until tastes good.
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Coconut-Filled Chocolates
2 2/3 cups (7 oz) flaked Coconut
½ cup Sweetened Condensed Milk
2/3 cup Confectioners’ Sugar
¼ cup sliced Almonds, finely chopped
2 Tbsp unsalted Butter, at room temp. (melt if preferred)
¼ tsp Vanilla
Semisweet Chocolate chips, more than 1 bag
In a large bowl, combine the coconut, milk, sugar, almonds, butter, & vanilla.
Mix well.
Cover & refrigerate for 1 hour.
Remove from the refrigerator & form into balls about the size of pecan.
Put back in refrigerator.
Line a baking sheet with parchment.
In a bowl set over simmering water or in a double broiler, melt the chocolate.
Using 2 toothpicks, dip each ball into the chocolate, covering them evenly.
Place them on the prepared sheet.
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Coconut Macaroons (Traditional)
~3 cups Sweet Coconut
½ can (14 oz can) Sweetened Condensed Milk
1 tsp Vanilla Extract
¾ tsp Almond Extract
350oF oven.
Combine coconut, milk, & extracts; mix well.
Drop by teaspoonful onto foil-lined & greased pan.
Bake 8-10 min.
Immediately, cool on rack.
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Cream Puff Pastry Swans
Pastry:
Preheat the oven to 425ºF.
Line a sheet pan with parchment paper.
In lg pan, bring butter, water, salt and sugar to a boil over med-high heat.
Remove pan from the heat and add the flour all at once.
Stir quickly until all the flour is incorporated, ~1 min.
Return to heat and cook, stirring constantly, for 1-2 min.
Transfer dough to bowl of electric mixer.
Beat at med speed for 1 min to cool dough down a little.
Add eggs, one at a time, beating well after each addition; beat until the dough loses its “slimy” look, and each egg is incorporated. (You may only need 3 eggs, depending on your climate.)
The dough should be thick, but fall slowly and steadily from beaters when you lift them out of the bowl.
Using a pastry bag fitted with a 1/2″ tip, pipe out 12 swan heads. (You’re aiming for something between a numeral 2 and a question mark, with a little beak.)
Remove the tip from the bag and pipe out 12 swan bodies.
These will be about 3” long, and about 2” wide.
One end should be a bit narrower than the other.
Use your fingers to smooth out any bumps of points of dough that remain on the surface.
Bake 15 min at 425º, reduce heat to 375º and bake until puffed up and light golden brown, ~25 min more.
Try not to open the oven door too often during the baking. Let cool on the baking sheet.
Pastry Cream:
In saucepan combine salt, sugar, flour.
Gradually whisk in milk.
Whisk over medium heat until boils, then 2 min, until thick.
Take off heat.
Add a little to beaten egg yolk, add rest of yolk into custard.
Cook over med heat for 2 min., remove from heat and add Butter & Vanilla and transfer to bowl.
Cover with plastic wrap & refrigerate.
When pudding is chilled, whip cream to form soft peaks and gently fold into pudding.
Keep covered and chilled until ready to use.
Assemble Swans:
Cut top off of swan body (~1/3 to ½).
Cut the removed top down the center to make 2 wings.
Pipe or dollop pastry cream into the body, insert head, and add wings.
Sprinkle with powdered sugar.
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Crème Brulée
2 Eggs
¾ cup Milk
¼ cup Heavy Cream
3 ½ Tbsp Sugar
Cinnamon
Nutmeg
Vanilla
Light Brown Sugar
Mix all in bowl, except Brown sugar.
Pour into ramekins, place on pan with water in it; about half-way up the ramekin.
Bake 40-55 min (‘til knife comes out clean) @ 350o-325oF.
Cool & chill.
Add brown sugar & flame.
Alternative method:
Mix all in pan & heat mix over low-medium heat until smooth & custardy.
Pour into ramekins & chill.
Add brown sugar & flame.
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Caramelized Figs
Fresh Figs
Butter
Brown Sugar
Slice figs lengthwise.
Sprinkle brown sugar on figs.
Melt butter in sauté pan.
Place in pan, sliced side down over medium-high heat.
Sauté until bubbly and caramelized.
Serve with Goats Cheese.
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Toblerone Fudge
1 (3.52 oz) Toblerone Chocolate Bar
3 oz Semisweet Chocolate
¼ cup Marshmallow Crème
1 oz Unsweetened Chocolate, chopped
1 tsp Vanilla
1 1/3 cup Sugar
¾ cup Sweetened Condensed Milk
1/3 cup Whipped Cream
1/3 cup Water
2 Tbsp unsalted Butter, cut into pieces
2 Tbsp Honey
¾ cup Chopped toasted Almonds (opt’l)
Line pan with foil. Place 1st 5 ingredients in a metal bowl.
Combine sugar, milk, cream, water, butter, & honey in a saucepan.
Stir over medium-low heat until sugar dissolves, ~ 15 min.
Increase heat to high & bring to a rolling boil.
Reduce heat to medium-high & stir constantly with wooden spoon until candy thermometer reads 236oF (~10 min).
Pour mix over chocolates.
Stir vigorously until chocolate melts & fudge thickens.
Pour into pan & cool in refrigerator.
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Raspberry or Blueberry Custard Kuchen
1 + ½ cups All-Purpose Flour, divided
½ tsp Salt
½ cup Butter
2 Tbsp Whipping Cream
½ cup Sugar
3 cups Berries
Topping:
1 cup Sugar
1 Tbsp Flour
2 Eggs, beaten
1 cup Whipping Cream
1 tsp Vanilla
In a bowl, combine 1 cup flour & salt; cut in butter ’til the mix resembles coarse crumbs.
Stir in cream; pat into a pan.
Combine the sugar & remaining flour; sprinkle over crust.
Arrange berries over crust.
For topping:
Combine sugar & flour. Stir in eggs, cream, & vanilla; pour over berries.
Bake @ 375o for 40-45 min. or ‘til lightly browned.
Serve warm or chilled. Store in refrigerator.
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Lemon Bars
Shortbread Crust:
1 ½ cups All-Purpose Flour
2/3 cup Confectioners’ Sugar
¾ cup Butter, softened
Salt
Lemon Layer:
3 Eggs, lightly beaten
1 ½ cups Sugar
3 Tbsp All-Purpose Flour
¼ cup Lemon Juice
Additional Confectioners’ Sugar
Combine flour, sugar, & butter; pat into greased 13”x9”x2” baking pan.
Bake at 350o for 20 min.
In a bowl, whisk eggs, sugar, flour, & lemon juice until frothy; pour over the hot crust.
Bake at 350o for 20-25 min. or ‘til light golden brown.
Cool on wire rack.
Dust with powdered sugar.
Cut into squares.
Yields: 3-4 dozen. Can be frozen.
NOTE:
For Crust: you can substitute for the 2/3 cup Confectioners’ Sugar if you don’t have enough:
¼ cup Confectioners’ Sugar + ½ cup granulated Sugar
Add Cranberry Layer:
12 ounces fresh or frozen cranberries do not thaw
½ cup water
9-10 Tbsp sugar white or cane sugar
Place water, cranberries, sugar in a medium pan, bring to a boil over medium-high heat. Reduce heat to low, simmering, stirring occasionally, until cranberries start to burst. ~5 min.
Continue to simmer, stirring and breaking up any whole cranberries with wooden spoon.
Cook until cranberries are completely broken down, with no whole pieces remaining, about another 5 minutes. Remove from heat, cooling for 10 minutes.
Make sure the cranberry is thickened very well.1
Bake the crust per above instruction, once cooled, spread the cooled cranberry mixture over the crust, chill for 10-30 minutes, meanwhile make the lemon layer.
Once the cranberry layer has chilled on the crust, remove from the fridge and pour the lemon layer evenly over the top of the cranberry mixture. Bake at 350o for 18-22 min until the center is set, it may jiggle slightly. Remove from oven, allowing to cool completely on a wire rack.
For best results, once cooled, chill in fridge for 12 hours before slicing, this will allow time for the layers to settle and firm up.
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Buttermilk Lemon Chess Pie
Crust:
2 cups All-Purpose Flour + extra
1 tsp Salt
1 tsp Sugar
3/4 cup (1 1/2 stick) chilled butter, cut into cubes
1/2 cup (or more) cold Buttermilk
Filling:
1 1/2 cups Sugar
1/2 cup (packed) Light Brown Sugar
1 1/2 Tbsp Yellow Cornmeal
1 Tbsp All-Purpose Flour
5 Large Eggs, beaten
2/3 cup Buttermilk
1/2 cup (1 stick) unsalted Butter, melted
1 3/4 Tbsp fresh Lemon Juice
1 Tbsp freshly grated Lemon Zest
pinch Salt
Need: 9.5" diameter Deep Dish Pie Pan
Crust:
Mix Flour, Salt, Sugar in bowl.
Add butter, mix until pea-sized pieces of butter form.
Add 1/2 cup Buttermilk; pulse until moist clumps form.
Form into a b lass; flatten into a disk.
Wrap in plastic wrap & chill for 1 hour.
Preheat oven to 350.
Roll out dough to ~14" round.
Transfer to pie pan, leave 1 inch overhang, tuck overhang under and crimp edges.
Line dough with parchment paper or foil; fill with baking beans.
Bake crust until edges just begins to darken, ~30 min.
Remove baking beans & parchment and continue to bake a few more minutes. (~15-20 min).
Let cool completely.
Filling:
Preheat oven to 350.
Whisk together sugars, cornmeal, & flour.
In another bowl, whisk together eggs, buttermilk, butter, lemon juice, lemon zest, vanilla, salt (mix may look curdled).
Slowly whisk in dry ingredients.
Pour filling into crust & bake until filling is set around edges but jiggles in center, ~1 hour to 1 hour 15 minutes.
Let cool completely on wire rack.
Note: When its removed from oven it may look like there's tons of liquid separated out, this will reabsorb into filling and crust as it cools.
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Lemon Cookies – Soft and Chewy
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 tablespoons light brown sugar, packed
1 large egg
1 tablespoon lemon extract
2 tablespoons lemon zest
1 tablespoon honey
2 cups flour
2 teaspoons cornstarch
pinch salt
1 teaspoon baking soda
2 tablespoons lemon juice
Lemon Glaze (recipe below)
1. Use a stand mixer fitted with the paddle to combine butter, sugars, egg, lemon extract and beat on med-high speed until creamed, light, fluffy, and well combined, ~4 minutes.
2. Stop, scrape down sides of bowl, add lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, ~2 minutes.
3. Stop, scrape down the sides of the bowl and add the flour, cornstarch, salt & baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
4. Add lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn’t bubble it’s old and expired. Beat on low speed until just combined, ~1 minute.
5. Stop, scrape down sides of bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form ~12 equal-sized mounds of dough, roll into balls, & flatten slightly.
6. Place mounds on a lg plate or tray, cover with plastic wrap, and refrigerate for at least 3 hrs, up to 5 days. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2” apart & bake for ~10 min, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned.
Cookies firm up as they cool. Allow cookies to cool for ~10 min before serving.
8. Optionally, dust with confectioners’ sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.
9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
Glaze:
2 cup confectioners’ sugar
1/3 cup lemon juice
Lemon zest
Whisk until smooth.
As more lemon juice (or sugar) to reach desired glaze consistency.
Glaze should be fairly thin and easily pourable.
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Lemon Meringue Pie (Quick & Easy)
One Pie Crust (Graham Cracker or Shortbread), prebaked according to package (~375 for 7 min).
1 can Comstock Lemon Pie Filling
Meringue:
3 Egg Whites
2 ½ Tbsp Sugar
½ Tbsp Cinnamon & Sugar
Dash of Cream of Tartar
Dash of Vanilla
Whip these ingredients.
Pour filling into pre-baked crust, top with meringue & bake @ 350 for ~15 min.
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Mango-Custard Pie (Susie)
2 cups pureed Mango (2 cans sliced mango, pureed)(could try papaya)
1 Tbsp Lime Juice
¼ cup Evaporated Milk
¼ cup sift All-Purpose Flour
¾ cup White Sugar
½ tsp Cinnamon
2 Eggs, beaten
Preheat oven to 350o.
Mix together mango, lime juice, & milk.
In separate bowl, mix flour, sugar, & cinnamon.
Stir flour mix into mango mix.
Whisk until smooth, then mix in beaten egg.
Pour in pie crust.
Bake for ~65 min, then chill before serving.
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Meringues
4 Whites
¼ tsp Salt
¼ tsp Cream of Tartar
Beat to soft peaks.
4 Peppermint candies, crushed
Or
Brown Sugar & Vanilla
Line sheet pan with foil or silpat.
Drop meringues on pan.
Sprinkle with peppermints or whatever topping.
Bake ~1 ½ hours @ 225°F.
Turn off oven & open door.
Can leave in oven overnight.
Peppermint Meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Preheat oven to 225°F (110°C).
Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks.
Gradually add sugar, continuing to beat until whites form stiff peaks.
Drop by spoonfuls 1 inch apart on the prepared cookie sheets.
Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven.
Meringues should be completely dry on the inside.
Do not allow them to brown.
Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool.
Loosen from foil with metal spatula.
Store loosely covered in cool dry place for up to 2 months.
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Pears, Poached: Poached Pears in Lace Cookie Cups
(1/8) 1/4 cup butter, cubed
(1/8) 1/4 cup sugar
(1.5) 3 tablespoons molasses
(1/6) 1/3 cup ground walnuts
(1/8) 1/4 cup all-purpose flour
(1/8) 1/4 teaspoon ground ginger
Pears:
(2) 4 medium Bosc pears
(2.5) 5 cups water
(1/2) 1 cup sugar
(1.5) 3 tablespoons grated orange zest
(2) 4 teaspoons vanilla extract
In a small saucepan, combine the butter, sugar and molasses.
Bring to a boil.
Remove from the heat; stir in the walnuts, flour and ginger.
Spoon 3 tablespoonfuls batter 7 inch apart onto parchment paper-lined baking sheets.
Bake at 350° for 8-10 minutes or until golden brown and lacy.
Cool for 2 minutes before removing from pans.
Drape each cookie over an inverted glass with a 2-in.-diameter bottom, forming four cups.
Cool completely.
Core pears from the bottom, leaving stems intact; peel pears.
Place pears on their sides in a large saucepan.
Add the water, sugar, orange zest and vanilla.
Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until pears are almost tender, turning once.
Remove pears with a slotted spoon; cool to rm temp.
Discard cooking liquid.
Place pears in cookie cups.
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Pear-Pudding Souffles
1 cup Dry White Wine
1 cup Water
½ cup Sugar
2 large ripe Bartlett Pears, peeled, halved, & cored
2 large Egg Yolks
3 Tbsp Egg Whites (egg whites are easier to measure if they have been slightly beaten)
Preheat oven to 375°.
Butter 2 (1 cup) ramekins & dust with sugar.
In pan, combine white wine, water, & sugar – bring to boil; stir to dissolve sugar.
Add pears & simmer until very soft.
Transfer pears to food processor & puree until smooth (add water if necessary).
Boil the pear cooking liquid over high heat until it reduces to 1/3 cup (~20 min).
Let pear syrup cool completely.
In another pan, cook the pear puree over moderately low heat, stirring to reduce to ½ cup, ~15 min.
In small bowl, whisk egg yolks with 1 Tbsp pears syrup.
Set the bowl over a pan of boil water & thicken ~ 2 min.
Put egg yolk into the pear purée & stir to blend.
In another bowl, beat egg whites until firm peaks form.
Add 1 Tbsp pear syrup & beat egg whites until glossy.
With a rubber spatula, fold 1/3 beaten whites into pear purée mix, then fold in remaining egg whites just until blended.
Spoon mix into prepared ramekins.
Bake soufflés for ~20 min, or until golden & well risen.
Serve at once.
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Pecan Pie Squares
Crust:
2 sticks + 2 Tbsp Butter
1 cup + ¼ cup Light Brown Sugar
Salt
Blend.
? 1-2 cups Flour – Add last. Dough should be crumbly.
Press into a 9x13 pan (lined with foil & sprayed).
Score with fork & chill.
Bake at 375° for 18-20 min.
Filling:
½ cup Butter (1 stick)
½ cup Light Brown Sugar
6 Tbsp Honey
2 Tbsp Heavy Cream
½ tsp Vanilla
Boil.
Then add Pecans (1/2 – 1 large package).
Pour into crust.
Bake @ 350° for 15-20 min.
Cool completely (& chill).
Then cut into squares.
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Pig Picking Cake
Cake:
1 pk Yellow Cake Mix
1 can (11 oz) Mandarin Oranges
4 Eggs
½ cup Veggie Oil
Mix cake mix, juice from oranges can, eggs, & oil.
Then fold in oranges.
Pour into 2 greased 9”-round cake pans.
Bake ~26 min at 350°.
Cool cakes completely.
Frosting:
8 oz Cool Whip
large can (14 oz) crushed Pineapple
1 pk Instant Vanilla Pudding
Place cool whip in bowl.
Pour on pineapples & juice, then evenly sprinkle on granular pudding mix.
Now stir all together.
Make cake ~2 days before serving for flavors to marry.
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Pralines
Mix together in saucepan:
1 c Brown Sugar
2 c White Sugar
3 Tbsp Karo White Corn Syrup
¾ c Evaporated Milk diluted with ½ cup Water
Cook to boiling, stir constantly.
Cont. cooking, stirring occasionally to 236°F, or until a few drops form a soft ball when dropped into cold water.
Remove from heat.
Cool enough that you can put your hand comfortably on the bottom of the pan.
Stir in 2 tsp maple flavoring OR 1 tsp each Vanilla & Maple Flavorings.
Stir in 1 ½ cups Pecans.
Beat until candy holds it’s shape.
Drop rapidly from a spoon onto waxed paper to form patties ~4” in diameter.
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Pumpkin Bread
1 ½ cups Flour
1 ¾ cups Sugar
¾ tsp Cinnamon
¾ tsp Nutmeg
¾ tsp Salt
1 tsp Baking Soda
------
½ cup Oil
1/3 cup Water
2 Eggs
½ can Pumpkin
¾ cup chopped Walnuts
Mix together flour, sugar, cinnamon, nutmeg, salt, & baking soda.
Add oil, water eggs, & pumpkin.
Mix well with hand mixer.
Stir in nuts.
Pour into greased & floured loaf pan. Bake 1 hour at 350° or ‘til knife comes out clean.
** These breads freeze well. **
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Pumpkin Cookies
¼ cup Shortening
½ cup firmly packed Light Brown Sugar
1 Egg
½ cup Pumpkin purée
1 cup All-Purpose Flour
½ Tbsp Baking Powder
1 tsp Cinnamon
¼ tsp Salt
¼ tsp Nutmeg
1/8 tsp Allspice
½ cup Raisins
½ cup chopped Walnuts
In large mixing bowl cream together shortening & sugar.
Beat in eggs; blend in pumpkin purée & mix thoroughly.
In separate bowl, stir together flour, baking powder, cinnamon, salt, nutmeg, & allspice.
Stir into creamed mixture, mix thoroughly.
Stir in raisins & walnuts.
Drop rounded teaspoonfuls of dough onto lightly greased baking sheets.
Bake in 375°F (190°C) oven for 15 min or ’til golden.
Makes about 35 cookies.
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Libby’s Pumpkin Pie
¾ cup Sugar
1 tsp Flour
½ tsp Salt
1 tsp grd Cinnamon
½ tsp Ginger
¼ tsp grd Cloves
2 large Eggs
1 can Pumpkin (15 oz)
1 can Evaporated Milk (12 oz)
Pie Crust (deep dish)
Mix together sugar, flour, salt, cinnamon, ginger, & cloves in bowl.
Beat eggs in large bowl.
Stir in pumpkin & sugar-spice mix, then milk.
Pour into pie crust.
Bake at 425° for 15 min.
Reduce temperature to 350°; bake 40-50 min.
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Susie’s Pumpkin-Pecan Pie
Follow directions for Libby’s Pumpkin Pie.
When done spread pecan mix on top of pie & serve.
Libby’s Pumpkin Pie
Pecans, chopped
Brown Sugar
Butter Maple Syrup
Melt butter (clarify it), add brown sugar & melt.
Add pecans & mix.
Then pour in enough maple syrup to make mixture spreadable.
pumpkinpuree
Pumpkin Puree
Cut pumpkin in half and remove seeds and fibrous strings.
Cut pumpkin into very large dice/pieces (4-8 pieces).
Line a large sheet pan with foil.
Place pumpkin pieces on it.
Bake at 375°F for 1 ½ hours, until soft.
Remove pulp from rind.
Blend pulp until smooth in blender, food processor, or mixer.
To create really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Freezes nicely.
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Pumpkin Pie Spice
½ tsp Cinnamon
1/8 tsp grd Ginger
1/8 tsp grd Nutmeg
1/8 tsp grd Cloves
?1/8 tsp grd Mace? (optional)
Makes 1 tsp
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Rhubarb Tart (Tarten)
Filling:
1 lb Rhubarb, sliced
4 oz Sugar
A little Water
Pastry:
8 oz Flour
1 oz Sugar
Pinch of Spice (Nutmeg, Mace, & Allspice)
4 oz Fat
1 tsp Cinnamon
A little Water (enough to bring the dough together)
|
Split in half & roll out both halves for a top & bottom.
Line a plate or tin with half the pastry.
Fill with fruit, cover with sugar & a little water.
Cover with rest of pastry & cut hole in top.
Bake for 45 min.
Oven: 400°F for 20 min.
350oF until finished.
*OR cut the recipes by 4 & fill into 2 small tins & bake at 350° for 45 min..
Alternatives:
Apples
Plums
Gooseberries
Fruit mixes
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Strawberries with Custard Sauce (Susie’s)Strawberries with sugar.
~1 tsp Vanilla
Cinnamon
2 cups Milk
2 Eggs
½ cup Sugar
Heat milk & cinnamon.
Beat eggs & sugar until they are thick & pale yellow. Put on heat, to thicken slightly.
Slowly add HOT milk, stirring constantly.
Add vanilla.
Cook over low heat until custard thickens. (should leave a thick coat on back of spoon).
Do not boil!
Remove from heat, pour into bowl, cool, cover & refrigerate until ready to use.
Makes ~2 cups.
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Strawberry-Rhubarb Pie (Susie’s)
1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie
In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg.
Add rhubarb pieces and sliced strawberries, toss gently to coat fruit.
Let stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9 inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Pour fruit mixture into pie plate.
Dot with butter, place pastry on top of filling.
Cut slits in top to allow steam to escape seal and flute edge.
OR Create Lattice design on top of pie.
Bake at 350°F for 1 hour.
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White Chocolate Pumpkin Snickerdoodles
1 cup salted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup pumpkin puree
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 box (3 ounces) pumpkin spice instant pudding mix
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup white chocolate chips
TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together
Preheat oven to 375°F. Line two large baking sheets with parchment paper.
In the bowl of a stand-mixer, add the softened butter and both light brown sugar and granulated sugar. Beat until combined and creamy.
Add the egg, beat until just combined, then add the pumpkin and vanilla.
In a separate, medium bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice and salt.
Gradually add this dry mixture to the wet mixture. Mixing until just combined. Stir in the white chocolate chips.
Using a standard-size cookie scoop, scoop the dough out onto the two prepared baking sheets.
TOPPING: sprinkle a pinch of cinnamon sugar mixture over each cookie dough ball.
Place in oven and bake for 10 minutes. Remove from oven. Let cookies cool right on the baking sheets before serving. Enjoy!
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White Russian Tiramisu
½ cup ground Coffee Beans
1 ¾ cup cold H2O
¼ cup Kahlua (any coffee-flavored liqueur), divided: 2 Tbsp + 2 Tbsp
½ cup (3 ½ oz) Mascarpone Cheese (can substitute w/ cream cheese)
1 (8 oz) block Cream Cheese
1/3 cup packed Brown Sugar
¼ cup granulated Sugar
24 Ladyfinger (2 [3 oz] package)
Cocoa Powder for sprinkling
Make coffee to make 1 ½ cups. Cool. Combine cooled coffee & 2 Tbsp Kahlua in a shallow dish.
Combine cheese & beat w/ mixer at high speed ‘til smooth.
Add 2 Tbsp Kahlua & sugar; beat until well-blended.
Quickly dip ladyfingers in coffee mix (soak up only ~1/4 of the ladyfinger.
Place, dipped side down, in the bottom of an 8” square baking dish.
Spread half of cheese mix over ladyfingers, sprinkle w/ cocoa powder.
Repeat with remaining ingredients.
Place toothpicks in each corner of dish, on sides & in center to prevent plastic wrap from sticking to cheese mix.
Cover with plastic wrap.
Chill for at least 2 hours.
Makes ~12 servings.
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Tiramisu-Style Coffee-Toffee Cake
1 pkg White Cake Mix
1 cup strong brewed Coffee (room temp.)
4 Egg Whites
4 Heath Candy Bars (1.4 oz each), chopped
Frosting:
4 oz Cream Cheese
2/3 cup Sugar
2 cups Whipping Cream (1 pint)
1/3 cup Chocolate Syrup
¼ cup strong brewed Coffee + extra for sprinkling on cake
2 tsp Vanilla Extract
Heath Candy Bars, chopped (one 1.4 oz size)
Line two 9 inch round baking pans w/ waxed paper & grease.
In mixer, beat cake mix, coffee, whites on low speed.
Fold in chopped candy bars.
Pour into pans, bake @ 375° for 25-30 min.
Cool completely.
For Frosting:
In a chilled mixing bowl, beat cream & sugar until smooth.
Add cream, choc. syrup, ¼ cup coffee, & vanilla.
Beat in high until fluffy.
Cut each cake in half, lengthwise.
Place one on plate, drizzle w/ coffee & top w/ frosting, add next layer & cont. until all done.
Sprinkle w/ Heath bars.
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Dressings/Spreads/Vinaigrettes/Butters/Chutneys:
Cranberry-Orange Compote
Mandarin Oranges or Orange wedges
3 cups Sugar (1 cup)
3 Tbsp St. Germain (1+ Tbsp)
1 package fresh/frozen Cranberries (1 cup)
Bring sugar & water to boil, reduce a few minutes, closer to a syrupy consistency, then add St. Germain.
Continue to boil, then add oranges & let steep off the heat for as long as you can (from 2 hrs to 24 hrs).
Place cranberries in saucepan, add enough of syrup to cover cranberries.
Bring to boil, reduce heat to medium & simmer until berries are soft & begin to burst, ~5-7 min.
Mix in oranges.
Back to Dressings/Spreads...
Fig Preserves (Susie’s)
1 lb Figs
1 cup Sugar (Start with ¼ cup and add more if needed)
H2O
Cinnamon
~1/16 cup Lemon Juice
Peel & chop figs.
Combine sugar & lemon juice in pan.
Add enough water to dissolve sugar.
Add figs & dash Cinnamon.
Cook ~45 min.
Stir frequently.
Blend.
Cool.
Back to Dressings/Spreads...
Garlic-Caper-Olive-Lemon Dressing
Garlic, roasted, minced
Lemon Juice
Olive Oil
Capers
Green Olive Paste
Mix all.
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Orange-Vinaigrette
½ cup OJ
½ cup Balsamic Vinegar
2 Tbsp Olive Oil
2 Tbsp minced Onion
1 Anchovy Fillet, minced or ~1 tsp Anchovy Paste
Parsley
Basil
Mint
S & P
Mix all.
Back to Dressings/Spreads...
Orange-Cranberry Relish
1 bag Frozen/Fresh Cranberries
1 cup Sugar
Zest of 1 Orange
Juice of 1 Orange
Splash of Grand Marnier
Mix all in food processor & refrigerator.
Back to Dressings/Spreads...
Cayenne & Buttermilk Dressing
Great for:
Fried Green Tomatoes
Any Fried Seafood
Deep Fried Onions
½ cup + 1/8 cup Mayo
½ cup Buttermilk
½ Tbsp Red Wine Vinegar
1 tsp minced Garlic
1/8 cup finely chopped Chives
½ Tbsp Lemon
1/8 cup Parmesan
½ tsp S & P
½ tsp Essence
Mix all.
Makes ~1 ¼ cups.
Back to Dressings/Spreads...
Sweet Onion Relish
Olive Oil
4 3/4 cups chopped Vidalia or other sweet onion
1 cup thinly sliced Vidalia or other sweet onion
1/4 cup minced celery
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon pepper
1/2 cup cider vinegar
1/4 cup water
2 ounces diced pimiento (1 jar), drained
Coat a large saucepan with olive oil. Add onions and celery, and
sauté 10 minutes or until tender. Stir in sugar and
remaining ingredients; bring to a boil. Reduce heat, and
simmer, uncovered, for 25 minutes, stirring frequently. Let
cool. Spoon into a bowl; cover and chill 8 hours.
Yield: 4 cups
Back to Dressings/Spreads...
Green Pepper Chutney
~10 Green Chiles
1-4 small Yellow or Green Bell Peppers or Banana Peppers
1-2 Green Tomatoes
Parsley, fresh
Mint, fresh
Lime Juice
Process in food processor.
*Could add:
1-2 Red Tomatoes
Onion/Shallot
Garlic
Ginger
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Pimento Cheese
5 Cheeses:
Smoked Gouda
Smoked Mozzarella
White Cheddar
Parmesan
Cream Cheese
Roasted Red Pepper
Mix all.
Note:
To use as a spread or dip, allow to soften on the counter before serving.
Grill the sandwich…slurp!
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Tahini Dressing
For Salads, Fish, Salmon & Couscous.
4-5 cloves roasted Garlic
~2 Tbsp Tahini Paste
~1-2 Tbsp OliveOil
~2 Tbsp Water (same amt of water as tahini paste)
Juice from ½ Lemon
~2 Tbsp Mayo (same amt of mayo as tahini paste)
Heavy Cream, enough for desired thickness
Salt to taste
Pepper to taste
Cilantro to taste
Whisk all together in order.
Back to Dressings/Spreads...
Olive-Caper Tapenade (Black Olives)
½ cup Flat-Leaf Parsley
1/8 cup Mint Leaves
¼ cup Olive Oil
2 Tbsp Capers, drained
1/8 tsp crushed Red Pepper Flakes
1 can Black Olives
In food processor, pulse parsley, mint, oil, capers & red pepper until finely chopped.
Add olives & pulse until finely chopped.
Serve on small slices of French bread or crackers.
Back to Dressings/Spreads...
Green Olive Tepanade
1 cup Green Olives, pitted & chopped very finely
1 clove Garlic
1 Salt Cured Anchovy
1 tsp fresh chopped Tarragon
1 Tbsp fresh chopped Italian Parsley
1 Tbsp Olive Oil
½ each Fresh Lemon, juiced
Mix all.
Back to Dressings/Spreads...
Tzatziki
The key to great tzatziki is the thick creamy texture!
16 ounces (2 cups) of strained Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber.
Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Tzatziki Sauce:
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Back to Dressings/Spreads...
Wasabi Vinaigrette
Excellent w/ a Tuna, Avocado, mixed green Salad. Can also add Cucumbers.
2 Tbsp fresh grated Wasabi (or can substitute with 1 Tbsp fresh grated Horseradish &
2 tsp Wasabi powder)
1 Tbsp thin Soy Sauce
Juice of 1 Lemon
1 tsp Sugar
1/3 cup Oil
Salt to taste
In bowl, mix wasabi with soy sauce, juice, & sugar.
Whisk in the oil.
Back to Dressings/Spreads...
Drinks:
NOTE: We've made so many different types of drinks over the years; too many to include here, but we've included a few.
Lemonade
Makes 2 quarts
2 quarts + ¾ cup cold Water
¾ cup Sugar
1 cup fresh Lemon Juice
1 Lemon, thinly sliced
In saucepan, combine ¾ c water w/ sugar.
Boil, then simmer until sugar is dissolved.
Remove from heat & let cool to room temp.
In large pitcher, combine 2 quarts water w/ lemon juice & sugar syrup.
Add lemon slices & refrigerate.
Back to Drinks:
Sangria
1 bottle Red wine (or 2/3 bottle Merlot + 1/3 bottle Chianti)(or for 4 bottles: 3 Merlot + 1 Chianti)
¼ cup Triple Sec (1 cup)
¼ cup granulated Sugar (1 cup)
¼ cup OJ (1 cup)
Orange slices
Lemon slices
Lime slices
Add sliced fruits to container, gently mash with wooden spoon, but don’t crush.
Add wine, triple sec, orange juice, & sugar.
Stir to dissolve sugar.
Allow to chill in refrigerator for at least 2 hours.
Back to Drinks:
Masala Chai Tea
3 cups Water
1 cup Milk
¼ cup Sugar (or to taste)
½ tsp grd Cardamon
~3 dashes Ginger
~3 dashes Cinnamon
3 Tbsp loose Black Tea (Darjeeling)
In saucepan, combine water w/ milk, sugar, cardamom, ginger, & cinnamon & bring to boil.
Remove from heat & add tea.
Let brew until the chai turns light caramel color, ~4 min.
Strain & serve.
Back to Drinks:
Mom’s Iced Tea (Sweet)
6 small Tea Bags
~3 cups Water
~ ¾ cup Sugar
Put water in pan, add bags.
Bring to a boil, turn off & let sit (steep a long time).
Put in pitcher & mix in ~ ¾ cup sugar.
Back to Drinks:
Triple Sake Martini
1 oz Sake
1 oz Plum Wine
Splash Lime Juice
Combine all in shaker over ice.
Strain into Martini glass.
Back to Drinks:
Smoothies
1 ripe Banana
½ bag Frozen Fruit (Strawberries or Blueberries)
Apple Juice
Soy Milk or Regular Milk
Add frozen fruit to a blender.
Add apple juice, enough to cover most of the fruit.
Add ¼ - ½ cup soy milk and banana.
Blend.
Back to Drinks:
Mojito
MINT-INFUSED simple syrup:
Mix 1 cup water with 1 cup sugar in a saucepan and heat until the sugar dissolves.
Then let it steep with a handful of mint leaves for an hour or so.
Strain out the leaves and store in the fridge till you’re ready to use it.
Pour 1 ounce mint-infused simple syrup into a tall glass.
Add a handful of mint leaves, and muddle it together.
Add crushed ice. Muddle some more.
Add to that 1-1/2 to 2 ounces of light rum (depending on the kind of day you had.)
Squeeze in the juice of half a lime.
Add a splash of club soda and stir. (or water)
Garnish with a mint sprig and a slice of lime.
Back to Drinks:
Duck:
Duck Confit
Duck Legs
Duck Fat
Garlic
Salt
Pepper
Thyme
Preheat the oven to 225°F.
Melt the duck fat in a small saucepan/cast iron skillet with garlic.
Add duck seasoned with salt, black pepper and thyme.
Back to Duck:
Duck Confit Cassoulet
Duck Confit:
Duck Legs
Duck Fat
Garlic
Salt
Pepper
Thyme
Preheat the oven to 225°F.
Melt the duck fat in a small saucepan/cast iron skillet with garlic.
Add duck seasoned with salt, black pepper and thyme.
Cassoulet:
Olive Oil, 5 Tbsp extra-virgin
Pancetta, 2- 1/2-inch-thick slices of (4 ounces), cut into 1/2-inch dice
Onion, 1 medium, cut into 1/2-inch dice
Great Northern Beans, 1 pound dried or dried flageolets (rinsed and picked over, then soaked for 2 hours and drained)
4 Thyme sprigs
2 quarts Water
1 quart Chicken Stock
1 large head of Garlic, separated into cloves and peeled
Salt
4 pieces of Duck Leg Confit, trimmed of excess fat
3/4 lb French garlic sausage, sliced crosswise 1/2 inch thick or Duck Sausage
4 oz lean slab bacon, cut into 1-inch cubes or fine diced Prosciutto
2 cups coarse fresh Bread Crumbs
2 Tbsp chopped Parsley
1. In a large saucepan, heat 3 Tbsp of the olive oil.
Add the pancetta and cook over moderate heat until the fat has been rendered, ~ 5 minutes.
Add the onion and cook, stirring occasionally, until softened, ~ 7 minutes.
Add the beans, thyme sprigs, water and stock and bring to a boil.
Simmer over low heat, stirring and skimming occasionally, until the beans are al dente, ~ 1 hour.
2. Add the garlic cloves to the beans and simmer until the garlic and beans are tender, ~ 15 minutes. Discard the thyme sprigs.
Season the beans with salt and let cool to room temperature.
Cover and refrigerate overnight.
3. Preheat the oven to 350°F.
Rewarm the beans over moderate heat.
Transfer the beans to a large, deep baking dish.
Nestle the duck legs, garlic sausage and bacon into the beans.
Bake for ~ 40 minutes, until the cassoulet is bubbling and all of the meats are hot.
Remove from the oven and let rest for 15 minutes.
4. In a skillet, heat the remaining 2 Tbsp of olive oil.
Add the bread crumbs and cook over moderately high heat, stirring, until browned and crisp, ~ 3 minutes. Sprinkle the bread crumbs and the parsley over the cassoulet and serve.
Make Ahead The cassoulet can be prepared through Step 3 and refrigerated for up to 2 days.
Rewarm before proceeding.
Back to Duck:
Susie’s Roast Duck Stuffed w/ Apples & Grapes w/ Cherry-Port Madiera Sauce
Stuffing:
4 Green Apples, cored & sliced, but not peeled
1 ½ cup Seedless (seeded) halved sweet Grapes
1 tsp Salt
For Basting:
White Wine & Apple Cider
Prick the skin of the duck well all over with a sharp fork.
Place in a hot oven, 400°F, & roast for 1 hour, pricking skin with fork and basting every 20 min.
Reduce oven temp. to moderate, 350°F, & cont. to roast for 2 hours more, pricking the duck & basting every 20 min.
Sauce:
1 Shallot, minced
3 Tbsp Chicken Stock
2-3 cups Dried Cherries
6 oz Port or Madeira Wine
2 tsp fresh ground Black Pepper
3 tsp ground Coriander
Pinch Sugar
Sauté shallots, add cherries, wine, stock, pepper, & coriander and reduce.
Let reduce on low heat until very thick.
*Could substitute Blackberry-Port Sauce for the Cherry-Port Sauce or an Orange-Chocolate Port Wine Reduction.
Blackberry-Port Sauce:
1 cup Blackberries
1 cup Port Wine
3 Tbsp Sugar, plus sugar to taste
1 3-inch Cinnamon Stick
2 fresh Thyme Sprigs
¼ tsp Red Pepper Flakes
To make the sauce:
In a pan over medium heat, combine blackberries, port, sugar, cinnamon, thyme, & red pepper flakes.
The amt of sugar will depend on sweetness of berries.
Boil, then reduce heat to med. & simmer, uncovered, until liquid is reduced by 1/3 & berries are tender, ~25 min.
Remove & discard the cinnamon stick & thyme sprigs.
Transfer the contents of the pan to a blender & puree until smooth, ~35 sec.
Strain through a fine-mesh sieve into a small clean saucepan & set aside.
 
Back to Duck:
Roasted Duck Breast with Port Wine and Cherry Sauce
2 pounds duck breast, preferably Muscovy
salt and freshly ground black pepper
1 pound fresh cherries, pitted
1 shallot, finely minced
1 tablespoon sugar
2/3 cup Port
6 tablespoons butter, cut into 3 pieces
4 sprigs rosemary
Preheat oven to 375°.
Season duck with salt and pepper.
In an ovenproof skillet over medium heat, place the breast skin side down.
Cook until the skin turns golden brown, ~ 6 minutes.
Place the skillet in the oven and roast the duck until it's still slightly pink, ~ 12 to 15 minutes.
Remove from the pan, set aside, and allow to rest. In the same skillet over medium heat, combine the cherries, shallot, sugar and Port.
Simmer for 5 to 6 minutes, or until cherries are cooked through.
Turn off the heat and whisk in the butter pieces, one at a time.
Season with salt and pepper.
Slice the duck, and fan out on plates.
Spoon the warm sauce around the duck and garnish each plate with a rosemary sprig.
Serves 4
Serve with Thyme-Roast Sweet Potato Fries & Green Peas.
Back to Duck:
Lamb:
Black Pepper and Rosemary Rack of Lamb with Pomegranate Jus Sauce (Susie’s)
Rack of Lamb (frenched)
Black Pepper
Salt
Rosemary, finely chopped
Olive Oil
Coat rack with herbs/spices, sear in skillet and place on foil-lined pan in oven 425°F for ~15-20 min.
Let rest about 5 min.
Cut legs.
Pomegranate Jus Sauce
Shallot or Onion, diced
Red Wine
Beef or Lamb Broth
Rosemary
S & P
Pomegranate Seeds
Sauté onion in same skillet used for lamb, add red wine, simmer a bit, then add broth and rosemary.
Simmer.
To thicken add cornstarch.
Remove pomegranate seeds and add to sauce.
Pour over lamb.
To Serve:
Serve with Roasted Potatoes, Mushrooms and Artichokes and a side salad.
Place potato, mushrooms and artichokes on plate, add lamb legs and pour sauce over all.
Roasted Potatoes, Mushrooms and Artichokes
Small Potatoes, various colors, quartered if necessary
Small Onions, various colors
Mushrooms, quartered
Carrots, small chop
Artichokes
Coat all in olive oil, sprinkle with salt and pepper and rosemary.
Roast at 425° for ~20-30 min.
Back to Lamb:
Lamb Shank Pie
2 lamb shanks, French-trimmed
1 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
300g button mushrooms, quartered
2 garlic cloves, chopped
1 rosemary sprig
1 star anise
1 Tbsp tomato paste
2 cups (500ml) red wine
4 cups (1L) beef stock
375g good-quality butter puff pastry, rolled out to 3mm thick
1 egg, whisked
3 flat-leaf parsley sprigs, chopped
Preheat the oven to 160°C.
Season the shanks with salt and pepper.
Heat half the olive oil in a Dutch oven/Le Creuset over high heat.
Sear the lamb shanks on all sides and remove.
Add the remaining oil/butter and cook the onion, carrot and celery, stirring, for 3-4 minutes until softened and golden.
Add mushroom, garlic, rosemary and star anise. Stir in the tomato paste and cook for a further 30 seconds, then add the wine and boil for 3-5 minutes until almost evaporated.
Pour in stock and again bring to the boil. Return the lamb shanks to the pan.
Simmer until the lamb is soft and pulls easily away from the bone, several hours.
Cut out pastry rounds using the rim of your chosen individual serving dishes as a guide.
Place pastry rounds on a baking tray lined with baking paper.
Using a small cookie cutter, cut out the center from each round (the pastry will be a doughnut shape). Lightly brush with the whisked egg and bake according to puff pastry directions, 15-20 minutes until golden.
Meanwhile, Remove lamb shanks from sauce and shred meat, reserving bones for presentation.
Reduce sauce over medium heat for 8-10 minutes.
Fold the meat through the sauce and add the parsley.
Add lamb and sauce/stew to each bowl, then place the pastry on top and add the lamb in the middle of the pastry, allowing the bone to poke through the central hole.
Back to Lamb
Middle Eastern Lamb & Rice (Josh’s)
1 medium onion finely chopped
¾-1b ground lamb
olive oil
2 Tbsp or more tomato paste
¼ cup or so water
½-1 Tbsp coriander
½ Tbsp fennel
Tsp All spice
Grind in mortar pestal
Tbsp cumin
Fenugreek
Pepper
Toast spices in dry pan
Rice: saffron (Big pinch)
Salt, pepper, a bit each of: red pepper (ground), garlic, cumin.
Sauté onions until brown, then add ground lamb & when halfway done add spice mixture, S & P. Cook until lamb is browned.
Drain off oil!!!!!
Mix tomato paste & water together, then add it to the lamb.
Cook until sauce thickens.
Serve with the saffron rice.
Back to Lamb:
Moussaka (Susie’s)
3-4 big Eggplants
½ cup Olive Oil
Meat Sauce:
2 large Tomatoes or 1 can Diced Tomatoes
2 Onions, sliced
1 lb ground Beef or Lamb (or combination of the two)
¼ tsp ground Cinnamon
¼ tsp ground Allspice
2 Tbsp Tomato Paste
3 Tbsp chopped fresh parsley or 1.5 Tbsp dry Parsley
½ cup dry White Wine
Salt & Pepper to taste
For the White Sauce:
4 Tbsp Butter
½ cup All-Purpose Flour
2 ½ cups Milk
¼ tsp grated Nutmeg
1/3 cup grated Parmesan Cheese
Salt & Black Pepper
3 Tbsp Bread Crumbs
Cut eggplants in ¼ inch slices (rounds).
Layer the slices in a colander or on a cake rack & sprinkle with salt (both sides).
Let stand for 30 minutes, turn slices over occasionally, to drain of moisture.
Rinse with water and pat dry with a paper towel.
Heat olive oil in skillet over medium heat, add more oil when necessary (eggplant will absorb a lot of oil – you want that!).
Sauté eggplant until golden brown on both sides, then drain on paper towels.
Preheat oven to 350°F.
Make the Meat Sauce:
Heat 2 Tbsp Olive Oil in a large saucepan, add onions, sauté for ~1 minute over medium heat.
Add Lamb/Beef and gently sauté for ~5 minutes, breaking up the meat with a wooden spoon.
Add diced Tomatoes, Cinnamon, Allspice, Tomato Paste, Parsley, Wine, & Black Pepper.
Bring to a boil.
Reduce heat to low, cover with lid, & simmer for ~15 minutes.
Make the White Sauce:
Melt Butter in a small pan & stir in Flour.
Back to Lamb:
Lunch:
Back to Lunch:
Apple-Brie Proscuitto Grilled Sandwich
Brie
Apples, Granny Smith
Prosciutto
Bread
Grill in pan with butter.
Back to Lunch:
Scotch Egg (Susie)
Eggs, hard or soft cooked & ice-bathed for ~5 min.
Sausage
Green Onions
Garlic
Mustard, Stone Ground
Salt
Pepper
Flour
Egg Wash
Breadcrumbs or Cornflakes
Mix ingredients, sausage to pepper, then make ball and flatten.
Add peeled egg to meat and surround the egg completely with sausage mix.
Roll in flour then egg wash then breadcrumbs.
Sauté in oil ~3 min.
Finish in oven: 400°F for ~5 min.
Back to Lunch:
Shakshuka (Libyan Egg Poached in Tomato Sauce)
Pronounced Shahk-SHOO-kah!
This dish is made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, garlic and spices.
Serve it for breakfast, lunch, or dinner (brinner)!
Olive Oil
1 large Onion, chopped
2 Green Bell Peppers, chopped
2 Garlic cloves, chopped
1 tsp ground Coriander
1 tsp Sweet Paprika
1/2 tsp ground cumin
Pinch Red Pepper Flakes (optional)
Salt and Pepper
6 Tomatoes, chopped (~6 cups chopped tomatoes)
1/2 cup Tomato Sauce
4-6 large eggs, depending on number of people
1/4 cup chopped fresh Parsley leaves
1/4 cup chopped fresh Mint leaves
Heat olive oil in a large cast iron skillet.
Add the onions, green peppers, garlic, spices, pinch salt and pepper.
Cook, stirring occasionally, until the vegetables have softened, ~5 min.
Add the tomatoes and tomato sauce.
Cover and let simmer for ~15 min.
Uncover and cook a bit longer to allow the mixture to reduce and thicken.
Taste and adjust the seasoning.
Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out).
Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley, mint, black pepper or crushed red pepper, if you like.
Serve with warm pita, challah bread, or your choice of crusty bread.
Back to Lunch:
Pasta:
Black Bean Lasagna
2 cups chopped Onion
1 cup chopped Green Bell Pepper
1 cup chopped Red Bell Pepper
4 Garlic Cloves, minced
2 cups or 2 cans Chopped/Diced Tomatoes, drained
1 ½ tsp grd Cumin
1 tsp grd Coriander
4 Jalapenos
2 cans Black Beans, drained
3 Tbsp chopped fresh Cilantro
1 (8 oz) Sour Cream
1 large egg, lightly beaten (or 2 eggs)
1 (16 oz) bottle Chunky Salsa
Cooking Spray
12 cooked Lasagna Noodles
1 ½ cup shredded Monterey Jack Cheese
*Add Cornstarch to thicken!*
Preheat oven to 375°F.
Heat skillet to med-high heat.
Add onion, bell peppers & garlic; sauté 6 min.
Add tomato, cumin, & coriander; cook 3 min.
Add jalapeno & beans; cook 3 min.
Remove from heat; cool 10 min.
Stir in cilantro, sour cream, & egg.
Spread 3 Tbsp salsa in bottom of 13x9-inch baking dish coated with cooking spray.
Arrange 4 noodles slightly overlapping over salsa & top w/ half of the bean mix., ½ cup cheese, & 3 Tbsp salsa.
Repeat layers, ending w/ noodles.
Spread rest of salsa over noodles & sprinkle w/ cheese.
Cover & bake @ 375° for 30 min., uncover & bake 15 min. more.
Let stand 5 min.
8 servings.
Back to Pasta:
Chickpea, Lemon, & Rosemary Sauce over Rigatoni or Penne
1 can Chickpeas
Olive Oil (~ ¼ cup)
1 Lg clove Garlic (~ ½ - 1 Tbsp minced)
¼+ tsp crushed Red Pepper Flakes
2 Tbsp Lemon Juice
S & P
1 tsp chopped Rosemary (or sprig of fresh/dried)
Parsley
Pour chickpea juice into saucepan w/ rosemary, boil & reduce to half the amt.
Add lemon juice & garlic & red pepper flakes, boil.
S & P.
Add olive oil & whisk.
Add chickpeas & boil.
Serve.
For richer sauce:
Add cream & butter.
(make roux (½ Tb flour: ½ Tb butter), add milk or cream, then sauce from above).
Back to Pasta:
Basic Pasta Dough
3 ½ - 4 cups All-Purpose Flour
4 Extra Large Eggs
½ tsp Olive Oil
Mound 3 ½ cups flour in the center of a large wooden cutting board.
Make a well in the middle of the flour & add the eggs & olive oil.
Using a fork, beat together the eggs & oil & begin to incorporate the flour, starting w/ the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
The dough will come together when half of the flour is incorporated.
Start kneading the dough w/ both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board & scrape up & discard any leftover bits.
Lightly re-flour the board & continue kneading for 6 min.
The dough should be elastic & a little sticky.
Wrap the dough in plastic & allow to rest for 30 min. at room temp.
Roll or shape as needed.
 
Back to Pasta:
Eggplant and White Beans over Pasta
2 Tbsp Olive Oil
1 med Onion, finely chopped
1 clove Garlic, minced or chopped
Ground Black Pepper
Salt
Oregano, ~1 Tbsp
Basil, ~1 Tbsp
Garlic Powder, ~1 tsp
Eggplant, diced large
1 can Diced Tomatoes
1 bunch of Kale, Spinach or other leafy green
1 can Cannellini Beans or other white bean (like white kidney bean)
Pasta, such as Penne
Parmesan Cheese ** the parmesan cheese really makes the dish, don’t overlook it!
In skillet, cook onion, garlic, salt & pepper, until onion begins to become translucent over medium heat.
Add the herbs and spices & cook ~1 min.
Add eggplant, can of tomatoes, plus a little extra water to rinse out can.
Cook for a few minutes.
Add Kale.
Cook 10 minutes on low (simmering).
Add cannellini beans. Cook another 5-10 minutes.
Sprinkle shredded parmesan all over before serving.
**this dish can cook for a while to combine flavors
Back to Pasta:
Gnocchi
2 Lg Russet Potatoes
3-4 cups Flour
Boil Potatoes, rice them.
Slowly add flour & knead until dough is smooth.
Cut off a small piece of dough & roll out to ~ ½ inch diameter “log,” ~12” long.
Cut off pieces ~~1 inch.
Form Gnocchi:
Take fork in one hand & hold tines straight up facing towards the ceiling.
Hold gnocchi at top of index finger & place bottom of fork tines on it & roll the gnocchi down the finger.
Boil gnocchi in salted water.
It’s done when they rise to the top (~2-3 min).
Sauces:
Tomato-Pancetta/Prosciutto Sauce
or
Garlic Cream w/ Balsamic Onions
Back to Pasta:
Parisian Style Gnocchi with Duck Confit and Cherry Port Wine Sauce (Susie’s)
Gnocchi:
1 cup (8 oz) Water
8 tablespoons (1 stick, 4 ounces) unsalted butter
3/4 teaspoon (about .15 ounces) kosher salt
1 1/4 cups (6.25 ounces) all-purpose flour
1 tablespoon Dijon mustard
1/2 cup (about 1 ounce) freshly grated Parmesan cheese
3 large eggs
2 tablespoons chopped fresh parsley leaves
2 tables finely sliced chives
Olive Oil
Duck Confit
Duck parts/pieces
Duck Fat
Cherry Port Wine Sauce:
2 cups low-sodium chicken or beef stock
1 cup defrosted pitted dark cherries, halved
Splash Grand Marnier in hot pan (OPTIONAL)
1 cup red tawny port wine
2 sprigs fresh thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Swiss Chard
Cantal Cheese, Shaved
Gnocchi:
Let mixture rest 15 to 25 minutes at room temperature.
Meanwhile, bring a large pot of salted water to a simmer and have a rimmed baking sheet.
If using a zipper-lock bag, cut off a 1/2-inch opening in one corner.
Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife into 1-inch lengths and letting them fall directly into the simmering water.
Continue cutting off as many as you can in one minute, then stop.
When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, ~3 min longer.
Lift gnocchi with a fine mesh strainer or a metal spider and transfer to rimmed baking sheet.
Drizzle with a little bit of olive oil and toss to coat.
Repeat with remaining dough.
Cooled gnocchi can be refrigerated until ready to continue cooking.
Cherry Port Sauce:
In a small saucepan over medium-high heat, add the stock, cherries, port wine, and thyme.
Bring to a boil, then reduce heat to low and simmer until reduced by half, ~ 25 minutes.
Season with salt and pepper, discard the herbs, and set aside. (The sauce can be processed with an immersion blender if a thicker texture is preferred.
Make sure to discard the herbs before processing).
Sauté swiss chard in butter and olive oil.
Add some minced garlic and red pepper flakes, salt, and squirt of lemon juice.
Add shaved Cantal Cheese on the plate.
Back to Pasta:
Manti with Yogurt Sauce
For Filling:
2 Tbsp Olive Oil
1 Lg Onion, finely chopped
1 lb grd Lamb
½ cup chopped fresh Parsley
S & P
For Pasta:
2 cups All-Purpose Flour
1 tsp Salt
1 Lg Egg
½ cup Water + a little more if necessary
For Yogurt Sauce:
2 cup Plain Yogurt
4 Garlic cloves, mashed to paste w/ 1 tsp salt
For Butter Sauce:
½ stick (¼ cup) Unsalted Butter
¾ tsp fine quality Sweet Paprika
Salt
4 dashes Hot Pepper Sauce or more to taste
Shredded fresh Mint leaves for garnish
To Make Filling:
Heat oil until hot, but not smoking, add onion & cook, stirring until softened, ~5 min.
Stir in the lamb & parsley, cook, breaking lumps until lamb changes color.
Remove from heat and season w/ salt & pepper. Set aside.
To Make Pasta:
Sift 2 cups flour and the salt together in bowl.
Make a well in center and place egg & ½ cup water in the well.
Work dough w/ hands into a smooth dough.
*May need more water if rolling pasta by hand or less water if using a hand-turned pasta machine).
Knead dough for at least 10 min until smooth and elastic.
Cover dough w/ towel & let rest for 1 hour.
Divide dough into 4 pieces.
Roll out each piece to 1/16 inch thick w/ a rolling pin or a pasta machine, & cut into 3” squares.
Place 1-2 tsp filling into the center of each square.
Moisten the entire outer edge w/ water, bring the 4 corners together in the center & pinch tight to seal.
Place manti in a lightly floured baking sheet in a single layer.
To Make Yogurt Sauce:
Drain yogurt at room temp through a very fine mesh strainer over a bowl for 30 min & discard the whey.
Stir together yogurt & garlic in a bowl & let stand at warm room temp until ready to use.
To Make Butter Sauce:
Cook butter over moderate heat until it’s very light brown, remove the skillet from the heat, & stir in paprika, salt, & hot pepper sauce.
Bring water to boil in large pot, cook manti, stirring to keep from sticking, ~7 min.
Serve manti hot with yogurt sauce, drizzle on butter sauce, & garnish w/ mint leaves.
Back to Pasta:
Thai-Style Fried Noodles, “Pad Thai”
1 cup Dry Roasted, Unsalted Peanuts
8 oz Chantaboon Rice Noodles or Lo Mein Noodles
5-6 cloves Garlic, finely chopped
2 Tbsp chopped Shallots (or small Red or Purple Onions)
¼ cup dried or ½ cup fresh cooked Shrimp or Chicken (marinated in garlic powder, salt, pepper, red pepper, soy sauce, sesame oil, fresh cilantro)
1 Tbsp Fish Sauce
¼ cup Sugar
2 tsp Tamarind concentrate mixed w/ 5 tsp Water
1 medium Egg, beaten
¼ cup chopped Chives
½ cup roasted Peanuts, very coarsely broken up
1 cup Bean Sprouts
½ cup Tofu that’s been marinated in dark sweet soy sauce (optional)
Cook Chicken, then shrimp in wok, then remove & add garlic & shallots, stir fry until they begin to change color.
Add remaining ingred. except egg & bean sprouts and stir fry until tofu is nearly cooked.
Cont. to stir with one hand, slowly drizzle in beaten egg to form a ribbon of cooked egg.
Add bean sprouts & cook for no more than 30 seconds.
Remove from pan to serve platter.
Topping for Pad Thai:
Mix:
1 Tbsp Lime Juice
1 Tbsp Tamarind Juice
Dash Fish Sauce
Use this to marinate ½ cup uncooked Bean Sprouts, ½ cup chopped Chives, & ½ cup coarsely ground Roasted Peanuts.
Sprinkle this on top of the Pad Thai.
Serve with Lime wedges and Cucumber slices/wedges.
Back to Pasta:
Josh’s Cold Rainbow Pasta Salad w/ Olives
Rainbow Pasta, cooked & drained
Olive Oil
Italian Dressing
Green Olives
Capers
S & P
Mix all.
Great warm or cold.
Back to Pasta:
Goat-Cheese Stuffed Raviolis w/ Tomato Sauce
1 (6 oz ) pkg Goat Cheese
2 Red Potatoes, peeled & mashed w/ S &P
Thyme
Mushrooms, sautéed in oil or butter
S & P
Wonton Wrappers
Mash all ingredients together.
Spoon into wonton wrappers & seal.
Boil for 4 minutes.
Sauce:
1 can Tomato Sauce
dash Spatini (or onion powder, red pepper, turmeric, black pepper, salt, sugar)
Oregano
Basil
Sugar
S & P
Chopped fresh Tomatoes
Green Olives
Back to Pasta:
Pastitsio (Yamili’s)
Venezuelan
Béchamel Sauce:
¼ stick Butter
1/8 cup Flour
2 cups Milk (hot)
Nutmeg
Make Roux. Add milk & nutmeg. **Make a lot of Béchamel!!
1 lb ground Beef or Lamb
½ medium Onion
Cinnamon (¼ - 1 tsp)
Allspice (few shakes)
Nutmeg
1/6-1/8 cup Tomato Paste
¼+ cup Red Wine
Can Petit Diced Tomatoes
½ of an 8 oz. Can Tomato Sauce
Oregano
Couple pinches Sugar
Ziti Pasta (~1 cup)
Parmesan Cheese
1 large Egg Yolk
Sauté beef, remove from pan, & drain grease from pan.
Add olive oil & sauté onions until soft, add cinnamon, allspice, nutmeg, tomato paste, & wine.
Cook until wine is almost gone.
Add meat back to pan along with tomatoes, sauce, oregano, sugar, salt & pepper.
Cook over low heat for 20-30 min.
Meanwhile, prepare pasta.
Heat oven to 375oF.
Butter a 9x9 baking pan/dish.
Layer pasta on bottom, half the béchamel, the meat sauce, & parmesan.
Add egg yolk to Béchamel.
Add rest of béchamel (plus yolk) & top with more Parmesan.
Bake ~40 minutes or until golden.
Back to Pasta:
Pesto-Meatballs w/ Angel-Hair Pasta
2 cups Chunky Tomato Sauce
½ lb ground Beef
¾ cup Breadcrumbs
2 ½ Tbsp Pesto
Red Wine
Salt
Pasta
Mix beef, crumbs, pesto, & salt. Form Balls.
Sauté & deglaze w/ red wine.
Add tomato sauce & simmer ~20 min.
Back to Pasta:
Pumpkin & Basil Sauce over Ziti Pastan
1 lg Garlic clove, finely chopped (or minced)
¼ tsp crushed Red Pepper flake
¼ cup canned pumpkin or fresh squash
¼ cup (1/2 stick) Unsalted Butter
½ tsp Salt
Lots of fresh grd Pepper
1/8 tsp Nutmeg
¼ cup Parmesan
½ cup fresh Basil leaves, coarsely chopped
Combine garlic, red pepper, pumpkin, butter, salt, pepper, nutmeg, & parmesan in a double broiler bowl.
Place over boiling water & mix until butter is melted & mixed in.
Take off heat & add in basil.
Mix well.
Prepare ziti pasta & mix pumpkin-basil sauce w/ hot pasta & serve.
Can be served as a lunch or side dish.
If using Squash:
Saute squash & garlic in oil w/ salt, pepper, & pinch of nutmeg.
Smash & make mushy.
Take off heat & add parmesan & basil & a little butter if too thick.
Toss w/ macaroni or other pasta.
Back to Pasta:
Susie’s Smoked Sausage in Tomato Sauce over Tortellini
½ can Tomato Paste
1 can Stewed, Sliced (or chunked) Tomatoes
1 can Tomato Sauce
1 can Beef Broth
Onion, chopped
Garlic, chopped
Tomato, chopped (Plum/Roma is good)
Black Olives
Pinch of Oregano
Smoked Sausage
Thyme
S & P
Tortellini (herb & garlic & cheese)
Sauté onion & garlic until translucent.
Add stewed tomatoes, paste, sauce, broth, oregano, salt, pepper, & chopped tomatoes.
Simmer ~30-40 min.
Sauté sausage slices (thin), sprinkle w/ thyme.
Drain on paper towel.
Put sausage & black olives in sauce & cook 2-3 min.
Serve over tortellini or other pasta.
Back to Pasta:
Susie’s Spinach Souffle stuffed Manicotti w/ Tomato Sauce
Manicotti Shells
Spinach Soufflé
Tomato Sauce (Susie’s…under Sauces)
Mozarella Cheese
Parmesan Cheese
Cook shells & cool.
Cook spinach soufflé.
Stuff shell w/ spinach soufflé.
Place a thin layer of sauce in bottom of baking dish, place stuffed shells in pan.
Cover w/ sauce & cheeses.
Bake @ 400oF for 10-15 min. or until cheese melts.
**Can stuff individual large pasta shells w/ spinach soufflé & serve as an appetizer.
Back to Pasta:
Pork:
Anise-Pork & Potatoes (Susie)
Pork (substitute Tofu)
Anise
S & P
Ginger
Potatoes
Rice
Pork or tofu, sliced, sautéed w/ Anise, S & P and sliced ginger (3-4 pieces).
Potatoes, lg dice & boil (save potato water)
Put potatoes in w/ pork & add potato water as needed to keep moist & saucy.
Serve w/ rice.
Back to Pork:
Basil & Tarragon Pork Loin
5 Tbsp Olive Oil (good kind)
Black Pepper
1 Tbsp Red Wine Vinegar
1 clove Garlic, crushed
fresh Parsley (~1 Tbsp)
~2 Tbsp minced Onion
Combine all in plastic bag, seal & marinate ~24 hours.
Pork Loin
fresh Basil
fresh Tarragon
Black Pepper
Butter
White wine
Sear pork in pan.
Add herbs to all sides of pork.
Bake uncovered for ~30 min.
Take out of pan.
To pan, add butter & let it start to brown, then add white & reduce.
Back to Pork:
Green Chile Chorizo and Queso Fundido
Green Chile Chorizo (Chorizo Verde)
Makes about 1 1/2 pounds (3 generous cups)
1 large fresh Poblano Chile
1 or 2 fresh Serrano Chiles, stemmed and roughly chopped
1 medium bunch of Clantro, leaves roughly chopped
1 ½ lbs grd Pork (pork needs to be a little fatty - 25 to 30%)
3 Tbsp Spinach, finely chopped (or spinach powder)
2 tsp Salt
Roast the poblano ~4" below a very hot broiler, turning regularly until blistered & blackened all over, ~10 min. Cool until handle-able, rub off the blackened skin, tear open and pull out the stem & seeds. Rinse to remove any seeds or bits of skin.
Roughly chop, put in food processor, with the serrano(s) & cilantro.
Pulse until uniformly chopped, then run the machine until you have a coarse puree.
Then, in a large bowl, combine the pork with the chili/cilantro mix, spinach & salt - mix with your hands.
Cover & refrigerate for several hours before using.
Green Queso Fundido (Queso Fundido Verde)
Serve 4 as a soft taco filling or tapa (with chips, bread, crackers)
2 Tbsp olive or vegetable oil
1 medium White Onion, sliced 1/4-inch thick
5 ounces (a generous 1/2 cup) Green Chorizo (above)
3 Tbsp White Wine, Beer, Tequila or Water
2 cups coarsely chopped Spinach leaves
8 oz Chihuahua, Quesadilla, Asadero or Monterey Jack, shredded (~ 2 cups)
warm Corn or Flour tortillas
Salsa
Heat oil in a large (10-inch) skillet over medium heat.
Add onion & chorizo & cook, stirring regularly & breaking up any clumps, until the chorizo is cooked through, ~10-15 min.
Add beer or other liquid & spinach; stir until the liquid has evaporated & the mix is again dry-ish looking.
Reduce the heat to medium-low, sprinkle the cheese evenly over the surface and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy.
Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.
NOTE: If you use beer, Monterey Jack is the best cheese.
Back to Pork:
Pork Tenderloin
Garlic Powder
Lemon Zest
Thyme, dried
Rosemary, fresh, chopped fine
Coat tenderloin with herbs and sear in skillet over high heat, then put in 420°F degree oven for 20-25 minutes.
Remove from pan and make a quick sauce.
Add white wine & water to pan, reduce and add butter.
Note:
Because it is so versatile, there are so, so many ways to flavor pork tenderloin. This is a general cooking method for searing then baking/roasting. You can also put it on the grill and use a thermometer, 145°F for Medium Rare and 160°F for Medium and let rest.
Flavors:
Dry Rub:
Lavender Rub (Lavender, Fennel Seeds, Black Pepper, White Pepper-ground)
Coriander-Cumin Spice Rub (Coriander, Cumin, Curry, Cinnamon, Peanuts – toasted and ground)
Sauces:
Pretty much any sauces under our sauces could be paired with pork tenderloin.
Pair with pretty much any side dish too.
Blue Cheese & Figs-Roasted Potatoes & Sauteed Kale
Back to Pork:
Hoisin-Glazed Pork Tenderloin with Asian-Inspired Rice Salad
Pork Tenderloin:
For The Glaze:
3 tablespoons hoisin sauce to 1/2 cup
2 tablespoons low sodium soy sauce
2 tablespoons honey
1/2 teaspoon ground ginger
2 cloves garlic (minced)(OR use Garlic Powder)
3 green onions (white and light green parts only, chopped, divided)(OR use Onion Powder)
1 c. jasmine rice
For Dressing:
2 tbsp. Ponzu
1 tbsp. fresh lime juice
1 tsp. toasted sesame oil
For Salad:
1 Persian cucumber, thinly sliced
3 oz. green beans, sliced on the bias
1/4 c. roasted peanuts, chopped
1/2 c. fresh cilantro, torn
1 tbsp. toasted sesame seeds + more for serving
1 small red chile, thinly sliced
Preheat oven to 400-425 degrees F.
Brush pork, on all sides, with hoisin mix.
Roast ~20 min.
Let rest 5 minutes before slicing.
Meanwhile, cook rice according to package directions; cool slightly.
Whisk together Ponzu, lime juice, and sesame oil in a bowl.
Add cucumber, beans, peanuts, cilantro, sesame seeds, chile, and rice and toss to combine.
Season with salt and pepper.
Serve sliced pork over rice, garnished with sesame seeds.
Back to Pork:
Pork Tenderloin in Mustard Cream Sauce
1 1/2 pounds pork tenderloin (2 small tenderloins)
2 tablespoons olive oil
5 tablespoons butter
1 teaspoon shallot, minced
1/4 cup dry white wine
2/3 cup chicken stock
2 1/2 tablespoons dijon mustard
2/3 cup heavy cream
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh chives, finely chopped, for garnish
Sear pork on all sides, then place in oven at 350.
add 1 tablespoon butter and shallot to pan and cook over moderate heat until softened.
Add wine, stock and mustard and simmer, scraping brown bits, until reduced by half.
Add cream and basil and simmer until thickened.
Stir in parsley, and salt and pepper to taste.
Pour sauce over pork and garnish with chopped chives.
Serve with Asparagus & Snow Peas
Back to Pork:
Susie & Josh’s Pork Tenderloin w/ Port Wine Reduction Sauce
Marinade:
Olive Oil (1 part)
Red Wine Vinegar (1 part)
Garlic, minced or diced
Fresh Rosemary (or Thyme)
Black Pepper
Pork Loin
Sauce:
Port Wine
Shallot or Onion, diced
Beef or Chicken Broth
Water (if needed to dilute flavor)
Reduce all for sauce.
Salt pork loin & sear over high heat, then roast at 375-400o for 20-30 min.
NOTE: Can add Cherries
Back to Pork:
Pork Tenderloin with Prosciutto Cream Sauce
Pork Tenderloin, thick sliced
2 tablespoons butter
4 ounces chopped imported prosciutto
2 tablespoons chopped fresh sage leaves
1 small red onion, minced (about 1/4 cup)
2 tablespoons chopped sun-dried tomatoes in oil
1/2 cup dry white wine
1+ cup Chicken Broth
2/3 cup heavy cream
1/2 teaspoon pepper
1/4 teaspoon salt
Heat the butter in a large skillet over medium-high heat.
Add pork. Cook on both sides, turning once, until browned.
Remove to a plate and cover with foil.
To the same skillet, add prosciutto, sage, and onion.
Cook for about 5 minutes, stirring occasionally, until onion is tender.
Add sun-dried tomatoes.
Add wine, scraping the bottom of the pan with a wooden spoon to remove any browned bits, and let the wine reduce.
Stir in heavy cream, pepper, and salt.
Return the pork chops to the skillet, along with any juices.
Simmer for ~ 15 minutes, until the pork is no longer pink and the sauce is slightly thickened.
EXCELLENT with:
Prosecco or Pinot Grigio
Back to Pork:
Grilled Sausage & Peppers on Rolls
3 Bell Peppers, assorted colors, sliced thin
2 Onions, sliced thin
2 lg Garlic cloves, minced & mashed to a paste w/ a pinch of salt
¼ tsp Fennel Seeds
¼ cup Olive Oil
8 hot or sweet Italian Sausage Links
4 Hero Rolls
In lg skillet sauté bell peppers, onions, garlic paste, & fennel seeds in oil over mod-high heat.
Season mix w/ S & P.
While the veg. are cooking, in a well-seasoned ridged grill pan or large skillet, grill the sausage lengths over mod-high heat, turning once, for 6-10 min, or until they’re cooked through, and halve them lengthwise.
Halve roll lengthwise, leaving 1 edge uncut to form a hinge, and fill them with the pepper mix & the sausage.
Back to Pork:
Italian Sausage with Beans and Penne
4-5 sausages links (1 per person)
1 large yellow or white onion
1 -2 cups cut sweet bell or banana pepper
3-4 large cloves garlic sliced thin
2 cans of white beans (great northers, mixed beans - pintos ok)
1 can of diced tomato
1/2 cup dry white wine
salt, white pepper, basil, oregano
water
Brown sausages on all sides in a dutch oven or larger pot, render fat.
Take out sausages and take off fat, leaving a enough for flavor.
Add 1/4 cup olive oil.
Sauté onions and peppers and some salt until just soft, add in garlic and rest of spices/herbs. Sauté 1 more minute until soft, add in wine, turn up heat to reduce liquid.
Add in tomatoes, and beans, and then water to cover beans.
Put sausages back into pot. Reduce heat to low and put on lid.
Stir occasionally. Cook for ~ 45 minutes.
Cook pasta in salted water until al dente.
Add a bit of olive oil to cooked and drained pasta.
Serve bean sauce over pasta and give each person a whole sausage.
Back to Pork:
Smothered Black Eyed Peas w/ Sausage
1 lb Smoked Sausage (Hillshire Farms), sliced in half lengthwise, cut ¼” slices, ~4 cups
2 cups chopped Yellow Onion (1 medium)
Salt
Fresh ground Black Pepper
4 cloves Garlic
4 Bay Leaves
5 sprigs fresh Thyme
3 tsp finely chopped Parsley
8 cups Chicken Stock
1 lb Black-Eyed Peas
In lg pot, medium heat, render sausage for 5 min.
Stir in the 1 cup of onions, bay leaves, thyme, & parsley.
Season with salt & pepper.
Sauté for 5 min. until onions are wilted.
Stir in chicken stock, peas, & 1 Tbsp of garlic.
Bring the liquid up to simmer & cook for 1 ½ hours, or until the peas are tender.
Back to Pork:
Pork Pot Roast
(Stew)
Onion, chopped fine (~1/2)
Garlic, chopped fine
Carrots, chopped fine
S & P
Celery Salt
Garlic Powder
Thyme
S & P
Bay Leaf
--------
Pot Roast
Onion, Quartered
Garlic (5-10 cloves), halved
Carrots, chunked
Potatoes, cut (big)
Beef Broth (1 can Consommé, 2 Boullion Cubes)
Water (1-3 cups)
Burgundy Wine/ Red Wine
Sauté onion, garlic, carrots in oil & butter w/ salt, pepper, & celery salt, until wilted (clear).
Sear roast on all sides.
Put in pot w/ consommé + 2 cans water + 2 boullion cubes (2 cups) + 1 cup water + wine.
Deglaze pan w/ 1 cup water & add to pot.
Add celery salt, garlic powder, & pepper.
Simmer several hours.
Add rest of veggies & cook ‘til they are tender & serve w/ rice or mashed potatoes.
Back to Pork:
Potatoes w/ Ham au Gratin - Very CHEDDARY!!!
4-5 cups diced Potatoes
1-2 cups chopped Green Onions
5 Tbsp Butter
5 Tbsp All-Purpose Flour
2 ½ cups Milk
½ - 1 Tbsp Worcestershire Sauce
½ tsp Salt
½ tsp Pepper
¼ tsp Paprika
2 cups Cheddar
2 cups diced Ham
Breadcrumbs
Boil Potatoes & onions together ‘til tender.
Make White Sauce: melt butter, add flour, cook, then slowly add milk.
Add Worcestershire sauce, mustard, S & P, Paprika.
Stir ‘til thick.
Place ½ the cooked potatoes on bottom of 8x8 or 9x9 pan.
Cover potatoes w/ ½ cheese.
Spread all ham on top of cheese.
Spread on rest of potatoes.
Pour white sauce over all.
Sprinkle with rest of cheese.
Sprinkle with breadcrumbs on top of cheese.
Bake @ 350 for ~10 min.
Back to Pork:
Pork Wellington -Susie
 
1 pork tenderloin
Pinch kosher salt
Pinch black pepper (freshly ground)
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons butter (unsalted)
1 pound mushrooms (cremini)
1 shallot (minced)
1 clove garlic (minced)
1 teaspoon fresh thyme (chopped)
1/4 cup white wine
Stone Ground Mustard
Dijon Mustard
1 sheet frozen puff pastry (thawed)
2 tablespoons all-purpose flour (or amount needed to dust work surface)
1 large egg yolk (beaten with 1 teaspoon water)
Optional: Bernaise sauce
Preheat oven to 400 F.
Season the pork tenderloin with Kosher salt and freshly ground pepper.
Sear in olive oil. Brown evenly on all sides.
Transfer the tenderloin to a plate or cutting board and allow to cool.
Make Duxelle:
Finely chop the mushrooms in a food processor.
Melt the butter and 1 teaspoon olive oil in the skillet.
Add the minced shallot and sauté 2 minutes.
Stir in the chopped mushrooms, garlic and continue to sauté until the mushrooms have exuded most of their liquid.
Deglaze the skillet with the white wine and continue cooking until the liquid has evaporated and the mushrooms are almost dry.
Transfer to a plate and allow to cool.
Lay out puff pastry.
Evenly spread 1/2 of the mushroom duxelles over pastry.
Lay the pork tenderloin on pastry. Rub tenderloin with both mustards.
Roll up pastry and seal shut with egg wash.
Place seam-side down in backing dish/pan. Make about 4 small cuts in top of pastry to vent and brush remaining egg wash over top and sprinkle on sea salt.
Bake 20-25 minutes, let it rest 10-15 minutes on a cutting board.
Slice and serve with Béarnaise sauce.
Back to Pork:
Quiche:
 
Quiche
Bacon Cheddar Quiche:
One 9 inch baked Pie Shell
½ - 1 cup Shredded Cheddar
½ - 1 cup diced Bacon, cooked
6 Eggs
1 cup Milk
½ tsp Herbs (Thyme, Oregano,..)
½ tsp Salt
Sprinkle cheese & bacon into pre-baked pie shell.
Beat together eggs, milk, herbs, & salt, pour over cheese.
Bake at 375 ‘til knife comes out clean, ~45 min to 1 hour.
Quiche Lorraine:
9" Pie Shell, deep dish, unbaked
Bacon, 6 slices
Swiss & Gruyere, 12 slices
4 eggs
1 Tbsp Flour
Dash Nutmeg
1/2 tsp Salt & Cayenne
2 cups light Cream (1/2 & 1/2)
1 1/2 Tbsp melted Butter
Put bacon & cheese on bottom of crust.
Mix together: eggs, flour, nutmeg, Salt & cayenne, cream, & butter.
Pour mix over cheese & bacon.
Bake at 375oF for 40 minutes or until browned.
Line Shell w/:
6 slices cooked Bacon, broken
12 slices Gruyere/Swiss Cheese
Mix together:
4 Eggs
1 Tbsp Flour
Dash Nutmeg
½ tsp Salt & Cayenne to taste
2 cups Light Cream (½ & ½)
1.5 Tbsp melted Butter
Pour mix over cheese & bake @ 375o for 40 min. or until set and crust is brown.
Salmon-Broccoli Quiche:
Smoked Salmon
Broccoli
NOTE:
Make sure any vegetables used are free of most of its water, for example, Spinach. Pre-cook mushrooms as well.
Many variations:
Quiche with Jalapenos and Cheddar
  
Back to Quiche:
Ricotta Cheese:
Homemade Ricotta
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Set a large sieve over a deep bowl.
Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset.
Stir in the salt.
Bring to a full boil over medium heat, stirring occasionally.
Turn off the heat and stir in the vinegar.
Allow the mixture to stand for 1 minute until it curdles.
It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 30 min, occasionally discarding the liquid that collects in the bowl.
The longer you let the mixture drain, the thicker the ricotta.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.
Use immediately or cover with plastic wrap and refrigerate.
The ricotta will keep refrigerated for 4 to 5 days.
Makes about 2 cups
Back to Ricotta Cheese:
Salads:
Avocado-Egg Salad (Susie)
1 Avocado
1 Hard-Boiled Egg
1 Onion, chopped (soaked in salt water for ~30 min) or Onion Powder
S & P
Mash avocado, dice egg & combine all & serve on tortilla chips.
Avocado-Tuna Salad Sandwich (Josh)
Finely diced: Onion/Shallot, Green Pepper, Celery
Salt & Pepper
Tuna
Avocado
Mayo
Mustard, Strong Irish
Back to Salads:
Black Bean & Barley Salad (Kwanzaa Salad)
1 cup Quick-cook Barley
1 can Black Beans, drained
1 large Red Bell Pepper
1 large Green Bell Pepper
¼ cup Parsley, chopped
2 Shallots, finely chopped
¼ cup Olive Oil
2 Tbsp White Wine Vinegar
1 ½ tsp grd Cumin
½ tsp Sugar
Salt & Pepper
6-8+ drops Hot Pepper Sauce
Bring 2 cup water & 1 tsp salt to boil in a medium saucepan.
Stir in barley & simmer, 8-10 min.
Remove from heat & let stand 3 min.
Meanwhile, in a large bowl, combine beans, bell peppers, parsley & shallot.
Add cooked barley & toss.
In a small bowl, whisk together oil, vinegar, cumin, sugar, salt, pepper, & hot sauce.
Pour over salad and toss.
Back to Salads:
Cucumber & Feta Salad
Cucumber, diced (cold)
Feta, crumbled (cold)
Lemon Juice
Salt
Olive Oil
Thyme
Oregano
Pepper
Parsley
Optional: Tomatoes
Whisk together & pour over cukes & feta.
Have as a salad, side dish or serve over sautéed chicken (olive oil, s & p, thyme, & oregano).
Back to Salads:
Egg Salad (Susie)
Hard Boiled Eggs, diced
Smash some yolks separately
Mayo
S & P
Mustard (Optional)
Mix all.
Back to Salads:
Quinoa Salad
1 cup Quinoa (pronounced: keen-waa)
Kalamata Olives, about a handful, but will depend on your preference, diced fine
Green Olives (OPTIONAL), diced fine
2 Bell Peppers, different colors, diced fine
Cucumber, diced fine
5-10 Cherry Tomatoes, sliced in half or quartered
Feta Cheese, crumbled, as much as you like (I like a lot)
Parsley, finely chopped or torn small (about 1-2 Tbsp)
Olive Oil, ~1 Tbsp
Lemon Juice, from 1 Lemon
Salt
Pepper
Cook Quinoa according to package directions, take off heat when finished and transfer to a large bowl.
Add all ingredients from olives to parsley, stir together.
In a small bowl, mix together olive, lemon juice, salt and pepper.
Pour over quinoa and stir in.
**NOTE: Try to dice all ingredients the same size (except the tomatoes and feta cheese).
Back to Salads:
Strawberry Salad
Lettuce Greens (Spring Mix)
Strawberries
Walnuts
Blue Cheese (or Goat Cheese or feta)
Balsamic Vinaigrette
Toss all.
Back to Salads:
Tuna-Egg Salad (Josh & Susie)
Tuna Fish (1 can)
Hard Boiled Egg (1-2)
Old Bay Seasoning
S & P
Mayo
Mix all.
Back to Salads:
Sauces/Marinades:
Arby’s-Style Sauce
1 cup Ketchup
2 tsp Water
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Pepper
¼ tsp Salt
½ tsp Tabasco Sauce
Combine all in pan & cook over medium heat, stirring until sauce begins to boil, 5-10 min.
Remove sauce from heat.
Cover & allow to cool.
Store in refrigerator.
Keeps for a month or two.
Makes 1 cup.
Back to Sauces/Marinades:
Bearnaise Sauce
1 Tbsp plus 1 cup (2 sticks) unsalted butter, cut into cubes
3 Tbsp minced shallots
Kosher salt and freshly ground black pepper
2 Tbsp Champagne vinegar or white wine vinegar
2 large egg yolks
1 Tbsp (or more) fresh lemon juice
1 Tbsp finely chopped fresh tarragon
Melt 1 Tbsp butter in a small saucepan over medium heat.
Add shallots and a pinch of salt and pepper; stir to coat.
Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
Reduce heat to low & continue cooking shallots, stir frequently, until tender & translucent, ~5 min longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside.
Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
Transfer butter to a measuring cup so it is easier to pour later.
Empty water from blender.
Combine egg yolks, lemon juice, and 1 Tbsp water in warm blender.
Purée mixture until smooth.
With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup.
Continue blending until a smooth, creamy sauce forms, 2-3 minutes.
OR No Blender Method: whisk egg yolks, lemon & water together, then slowly drizzle in butter while whisking.
Pour sauce into a medium bowl.
Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
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Bisque Sauce for Fish - Susie
2 Tbsp butter
1 small clove garlic
1 Tbsp finely chopped onion
1 tsp Shrimp Stock (clam base or lobster base)
1 cup heavy whipping cream
2 Tbsp sherry
salt and pepper, to taste
paprika, optional
Creole or Cajun seasoning, optional
ground nutmeg, optional
Melt butter in saucepan over medium-low heat.
Press garlic or smash and mince very finely; add to butter.
Add the chopped onion and Shrimp Stock.
Sauté for about 1 minute.
Add cream and sherry; bring to a simmer.
Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3.
Taste and add salt and pepper, along with other seasonings.
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Coffee BBQ Sauce
½ cup Ketchup
~ 1/3 cup Dark Brown Sugar
¼ cup brewed Espresso
1/8 cup Red Wine Vinegar
½ medium Onion (or ~1-2 Tbsp Onion Powder)
1 ½ Jalapenos, halved & seeded or for milder: dash Jalapeno Juice
1 Garlic cloves, crushed (or ~ ¼-½ Tbsp Garlic Powder)
1 Tbsp Molasses
1 Tbsp dry Mustard Powder, mixed with 1 Tbsp water
1 Tbsp Worcestershire
1 Tbsp ground Cumin
~ 1/8 tsp Cayenne Chile Powder (or Ancho Powder)
Combine all ingredients & boil.
Simmer over low heat ~20 min.; let cool.
Purée.
Refrigerate 2 weeks.
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Chipotle-Chile-Spiked BBQ Sauce
1 ½ tsp Veg. Oil
1 medium Onion, chopped
1 tsp chopped Garlic
¼ cup Bourbon
½ cup Cider Vinegar
2 ½ Tbsp Brown Sugar (light)
1 canned Chipotle Chile in Adobo Sauce, stemmed (freeze the rest)
¾ tsp Whole-Grained Mustard
1 cup Chicken Stock
¾ cup Chili Sauce
½ cup Tomato Sauce
S & P
Brown onions in oil ~10 min.
Add garlic & cook ~2 min., add bourbon & simmer ~2 min.
Stir in vinegar, sugar, chipotle chiles, mustard, ancho chile powder, bay leaves, & allspice and boil.
Cover & cook over low heat ~30 min.
Add stock, chili sauce, & tomatoes, cover partially & cook over low heat until reduced by half (~1 hour).
Remove from heat & cool.
Discard bay leaf & puree.
Refrigerate ~1 week.
Back to Sauces/Marinades
Downhome BBQ Sauce
½ cup Brown Mustard
¼ cup Red Wine Vinegar
1/6 cup Brown Sugar
1 Tbsp Tomato Paste
½ tsp Cayenne
1 ½ Tbsp Butter
½ Tbsp Molasses
1 ½ Tbsp Worcestershire Sauce
½ Tbsp powdered Onion
½ Tbsp Powdered Garlic
S & P
Add extra water.
Boil.
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Jamaican BBQ Sauce
1 Bacon strip
¼ cup chopped Onion
1 Tbsp chopped Green Onion
½ Tbsp chopped Jalapenos
½ cup Ketchup
¼ cup chicken Stock
¼ cup Molasses
1 Tbsp Cider Vinegar
1 Tbsp Lemon Juice
½ Tbsp Soy Sauce
½ Tbsp Worcestershire Sauce
½ Tbsp Brown Mustard
½ Tbsp minced Thyme
½ tsp Salt
½ tsp Pepper
¼ tsp ground Cinnamon
¼ tsp ground Nutmeg
Crisp bacon.
Discard & in drippings sauté onions & jalapeno.
Stir in remaining ingred.
Boil.
Remove heat & cool.
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Josh & Susie’s BBQ Sauce
1 can (12 oz) or 2 (6 oz) cans Tomato Paste
6-7 dashes Malt Vinegar
7 Tbsp Cider Vinegar
2 Tbsp White Vinegar
2 Spoonful Dijon Mustard (smooth)
6 Tbsp Light Brown Sugar
1 ½ spoonful Honey
1 tsp to ½ Tbsp ground Black Pepper
10 Dash Texas Pete
4 Dash Worcestershire
½ Tbsp Onion Powder
½ Tbsp Garlic Powder
1 tsp Salt
½ tsp Ginger
¾ tsp Orange Peel
½ tsp Liquid Smoke
½ tsp dried Oregano
½ tsp dried Basil
H2O for thinning
Mix all & heat for 10-30 minutes.
Dry Rub:
2 1/2 Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp dried Oregano
1 Tbsp dried Thyme
Rub all over Pork Shoulder and smoke for 4-10 hours, watch temperature and periodically baste.
If smoking for only 4 hours, finish in oven.
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K.C. Masterpiece Original Barbecue Sauce
2 cups Water
¾ cup Light Corn Syrup (USE LESS)
½ cup Tomato Paste
½ cup Vinegar
3 Tbsp Molasses
3 Tbsp Brown Sugar (USE LESS)
1 tsp Liquid Smoke
½ tsp Salt
¼ tsp Onion Powder
¼ tsp Pepper
1/8 tsp paprika
1/8 tsp Garlic Powder
Combine all ingredients in a medium pan over high heat and whisk until smooth.
Bring mix to boil, then reduce heat to simmer for 45-60 minutes or until thick.
Cool then store in covered container in refrigerator overnight for flavors to develop.
Makes 1 ½ cups.
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Blue Cheese Sauce
4 oz (125 g) Blue Cheese
1 Tbsp Mustard
1 Tbsp Double Cream/Heavy cream
1 clove Garlic, peeled & crushed
Freshly milled White Pepper
1 Tbsp Soy Sauce
3 Tbsp Olive Oil
2 Tbsp Parsley, chopped
Mash cheese with the mustard, cream, garlic, pepper, & soy sauce.
Mix in the oil & parsley.
Serve with cold meats & salads.
GREAT with Beef Roulades!!
Or
Heat:
1/2 cup heavy cream
1/3 pound blue cheese (crumbled)
1 teaspoon Worcestershire sauce
Or
Make a bechamel:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
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Bordelaise Sauce
1 Tablespoon Butter (20 grams)
1 Shallot
1 Bay leaf (FYI: also called Laurel leaf)
some Thyme
some Pepper
some Salt
1 ¼ Cup Red Wine (266.6 grams)
2 ½ Cups Beef Stock (533.3 grams)
2 teaspoons Butter (10 grams)
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Coriander-Cumin Spice Rub (for Pork/Chicken)
1 Tbsp Coriander
2 tsp Cumin
1-2 tsp Curry
¼ tsp Cinnamon
½ + cup Peanuts, ground -Toast all in pan (few seconds)
Olive Oil
Mix all together into paste & spread on pork. (Put oil on pork & salt, then add rub).
Grill pork.
Serve with sautéed squash & Lemon-Herb Couscous.
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Crawfish or Shrimp Gravy
Bacon
6 Tbsp All-Purpose Flour
1/2 cup each finely chopped Onion, Bell Pepper, & Celery
1/4 cup seeded, finely chopped Jalapenos
3 Tbsp finely chopped Garlic
2 tsp Cajun Spice Mix (below)
3 cups Chicken Broth
1 lb. peeled Crawfish Tails or Shrimp
Salt & Pepper
Cayenne Pepper
1/2 cup chopped Scallions
Cook bacon in cast iron skillet until crisp. Transfer to paper towels.
In about 6 Tbsp of bacon grease add 6 Tbsp flour, reduce heat to low, make dark roux.
Whisk constantly until roux is one shade darker then peanut butter, ~10 min.
Add onion, pepper, celery, jalapenos & garlic.
Cook, stirring frequently until onion is soft, ~20 min.
Increase heat to medium, add in crumbled bacon, spice mix, then broth.
Simmer, stirring often, until thickened, ~20-25 min.
Stir in crawfish/shrimp, cook, stirring for about 3 min.
Season with salt & pepper & cayenne if necessary.
Add scallion & serve.
Cajun Spice Mix:
5 Tbsp Salt
2 Tbsp Cayenne Pepper
2 Tbsp Garlic Powder
2 Tbsp Sweet Paprika
1 Tbsp dried Oregano
1 Tbsp dried Thyme
1 Tbsp Black Pepper
1 Tbsp Onion Powder
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The "Demi-Glace"
Cook the Beef Stock (3 ½ Cups or 800 g) until it's reduced to half volume.
Remove from heat and set aside.
The Sauce:
Mince the Shallots.
In a pan, melt the Butter (2 Tablespoons or 30 g).
Cook the Shallots briefly.
Pour in the Red Wine (1 ⅔ Cup or 400 g).
Add in the Bay leaf, Thyme, Salt and the Pepper and cook to reduce.
Add in the "demi-glace"
Reduce the heat so that everything simmers gently.
Cook for 10/15 minutes.
Strain the juice from the shallots and other solids.
Add in the Butter (1 Tablespoon or 15 g) and stir.
If the juice is too liquid, you can thicken it a bit.
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Parsley-Caper Sauce
(An Italian-style sauce – excellent on chicken, fish, or turkey)
2 cups fresh Parsley
¼ cup Capers
3 cloves Garlic, crushed
2 Tbsp Chicken Broth
1 Tbsp Olive Oil
1 Tbsp Mayo
1 Tbsp Lemon Juice
1 tsp Dijon Mustard
¾ tsp Anchovy Paste
In food processor, combine parsley, capers, & garlic; pulse until finely chopped.
Add remaining ingredients.
Process until well blended.
If made in advance place plastic wrap directly on its surface to avoid discoloration & refrigerate.
Serve with chicken, fish, turkey, & sautéed veggies (squash, zucchini), roasted potatoes & sliced tomatoes.
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Caper Sauce (French-Style and French West Indian-Style)
French:
White Wine
Broth
Lemon
Capers
Butter
Heat, reduce in pan.
West-Indies:
2 Tbsp chopped fresh Cilantro
2 Tbsp Lime Juice
2 Tbsp Olive Oil
1 Tbsp Capers
1 Tbsp Red Wine Vinegar
1 ½ tsp minced Habanero (Scotch Bonnet)
¼ tsp Salt
¼ tsp Pepper
1 Garlic clove, chopped
1 Lg Shallot, chopped
Place all in blender & process until smooth.
Serve over fish or chicken.
Back to Sauces/Marinades:
Dijon Dill Sauce
1 cup Plain Yogurt
2 Tbsp Dijon Mustard
1 tsp Dill
1 tsp Sugar
Place all in a pan & heat just long enough to melt everything.
• Do NOT overheat or it will separate & be ruined!
Serve with Pork Chops or Chicken.
OR
Chicken Stock
Dijon Mustard
Stone Ground Mustard
Dill
Cream
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Garlic Cream Sauce w/ Balsamic Onions
Garlic Cream:
½ cup Roasted Garlic, smashed
4 cups Heavy Cream
Salt
Cayenne
Mix all, boil, & reduce.
Allow to thicken.
Balsamic Onions:
Onions, sliced
Butter
S & P
~ ¼ cup Balsamic Vinegar
~ ¼ cup Chicken & Beef Stock
2 Tbsp Sugar
3 sprigs Thyme
Sauté onion in butter until golden over med-high heat.
Season with S & P.
Add balsamic, stock, sugar, & thyme.
Cook ‘til liquid is syrupy (~15-20 min).
If syrupy & onions aren’t cooked enough add a little water.
Serve with Gnocchi.
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Habanero Pepper Sauce
12 Habanero chiles, stems removed, chopped
1/2 c chopped onion
2 cloves garlic, minced
1 TB vegetable oil
1/2 c chopped carrots
1/2 c distilled vinegar
1/4 c lime juice
Sauté onion and garlic in oil until soft.
Add carrots with a small amount of water.
Bring to boil, reduce heat, and simmer until carrots are soft.
Place mixture in blender with chiles, and puree until smooth.
Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors.
Put mixture into sterilized bottles and seal.
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Homemade Hot Sauce (Susie & Josh’s)
“Tennessee Sue”
“Tennessee Jed”
Medium:
2 Tomatoes
1 Onion Slice
Salt
4 Tabasco Peppers
White Vinegar
White Wine Vinegar
Hot:
Add more peppers (~12)
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Hollandaise (Susie’s)
4 Egg Yolks
2 tsp Lemon Peel, shredded
~¼ cup Lemon Juice
1 tsp Dijon-style Mustard
¼ - ½ tsp Hot Sauce
Fresh Dill
½ cup or less Butter, melted
In double broiler, combine yolks, lemon peel, lemon juice, mustard, hot sauce.
Place on double broiler. Med-low.
Whisk ‘til sauce thickens & forms a ribbon (it gets very frothy at this pt).
Remove from heat & slowly add melted butter.
For Orange Hollandaise: Add Organge Juice and Zest
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Japanese Mayo Sauce (Josh’s)
Mayonnaise: about a ½ cup
Dashi stock: about 4-5 Tbsp
Soy sauce: 1-2 Tbsp
Onion powder
Paprika
Ginger: 1 tsp
Wasabi: ½ tsp
Mirin: same as soy 1-2 Tbsp
Mix well, add Dashi slowly to get desired consistency.
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Mango-Aloha Salsa
1 cup finely chopped Pineapple (substitute Passioan Fruit)
1 cup chopped Mango (Substiture Guava or Papaya)
1 cup coarsely chopped Red Bell Pepper
1 cup cubed Kiwi
¾ cup chopped Red Onion
1/3 cup chopped fresh Cilantro
2 Tbsp Lime Juice
2 tsp chopped Jalapeno
Combine all & chill for 2 hours.
Serve over Fish or Chicken.
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Mango Salsa (Soft Chicken Tacos)
1 cup diced Plum Tomatoes
1 cup diced Mango (Sub Guava or Papaya)
¼ cup diced Red Bell Pepper
¼ cup diced Red Onion
¼ cup chopped fresh Cilantro
3 Tbsp Lime Juice
1 Tbsp minced Jalapeno
S & P
Combine all & let stand 30 min. @ room temp.
Serve with Chicken or Fish.
Soft Chicken Tacos:
Flour Tortillas
Shredded cooked Chicken
Sour Cream
Mango Salsa
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Mango-Habanero Salsa
1 cup cubed Mango
1/3 – ½ cup chopped Onion
1/8 cup White Vinegar
1/8 cup Water
1/8 cup Lime Juice
½ Tbsp Veg. Oil
1/8 tsp Salt
1 ½ Yellow Tomatoes, chopped
¼ - 1 ½ Habanero Peppers
Place all in food processor & process until smooth.
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Dry Lavender-Fennel Marinade/Crust
Equal amounts of:
Cracked Black Pepper
Cracked White Pepper
Crushed Fennel Seeds
Crushed lavender
Salt
Rub on Lamb, Beef, or Chicken.
Sauté in Olive Oil.
Serve with Blue Cheese Mashed Potatoes!
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Josh Simple Marinara
Onion
Oregano
Basil
Red Wine
Tomatoes
Tomato Sauce
Salt & Pepper
Balsamic Vinegar
Dice one medium-large Onion, chop up a few cloves 4-5 Garlic.
Sauté in good olive oil until sweating nicely.
Add in fresh Oregano & Basil.
Cook until you’re worried about the onions and deglaze with Red Wine (Cabernet is great!)
Cook down to concentrate.
Add in chopped Tomatoes, and Tomato Sauce, canned is ok.
Season all along with salt and pepper.
Add a bit of Balsamic Vinegar, cook down for a while, longer is better.
Probably best overnight.
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Marinara – Susie’s Super Simple
Tomatoes of all sorts (Cherry, Grape, Roma, a few larger)
Puree.
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Marinara a la Susie
Tomato Sauce, 1 can
Spicy Bloody Mary Mix, small can
Onion, small, diced
Garlic, 2 cloves
Oregano
Stone Ground Mustard
Mix all, bring to boil, simmer.
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Merlot-Cherry Reduction Sauce
Good with Rack of Lamb
2 cups Merlot
2 cups fresh pitted cherries (can substitute bottled Morello cherries)
2 cloves Garlic, chopped
1 Shallots, chopped
4 cups Lamb/Chicken Stock
1 Tbsp unsalted Butter
Salt
Pepper
Balsamic Vinegar
Combine wine, cherries, garlic & shallots over high heat & reduce until the mixture is almost dry, ~10 min.
Add stock & balsamic & decrease the heat to medium, & reduce until the sauce is thick & coats the back of a spoon, 10-15 min.
Add butter & stir until melted.
Season to taste with salt & pepper.
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Mojo Sauce (Chipotle-Lime Sauce)
Onion, ~ ½ an onion fine diced
Garlic, ~2 cloves fine diced
Olive Oil
S & P
Can of Chipotles in Adobo Sauce
Lime, Juice of ~2 limes
Water
Brown Sugar, ~1-2 teaspoons depending on taste.
Sauté onions and garlic in olive oil with salt and pepper for about 5-10 minutes over medium-high to medium heat.
If onions and garlic start to stick add a few splashes of water to the pan (it will help them sweat and become translucent).
Add can of chipotles and sauce to pan and once it starts to bubble, cover and reduce heat to low and let cook for about 10-15 minutes.
Use an immersion blender/stick to blend everything together, add the juice of 2 limes and some water while doing this (maybe about ¼ to ½ cup).
Once blended taste and add a little brown sugar and more water if needed and cover with lid.
Let simmer over low heat for 45 minutes to an hour or more if you have the time.
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Mustard-Sour Cream Sauce
(Pork Chops, Chicken, EXCELLENT with Biscuits!!)
¼ cup Chicken Stock
¼ cup Sour Cream
2 tsp Dijon Mustard
2 tsp Stone-ground Mustard
½ tsp Cornstarch
Blend & heat.
Add Parsley.
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Dijon Dill Sauce
1 cup Plain Yogurt
2 Tbsp Dijon Mustard
1 tsp Dill
1 tsp Sugar
Place all in a pan & heat just long enough to melt everything.
• Do NOT overheat or it will separate & be ruined!
Serve with Pork Chops or Chicken.
OR
Chicken Stock
Dijon Mustard
Stone Ground Mustard
Dill
Cream
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Onion-Mustard Sauce
(Good with Fish Cakes)
½ Small Onion, minced (1)
¼ cup White Wine (½ cup)
¼ cup Heavy Cream (½ cup)
1 Tbsp Cold Butter (2)
1/8 cup Whole-Grain Mustard (¼)
S & P
In pan, combine onion & wine & simmer over mod.
Heat until wine is reduced to ~1 Tbsp (~5 min)
Add cream & bring to boil.
Transfer the mix to blender & puree.
Add butter & puree until smooth.
Stir in mustard & S & P.
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Orange-Tequila Sauce
(Serve on Fish)
2 Tbsp chopped Onion
2 Garlic cloves, minced
2 cups Chicken Stock
2 Tbsp Almonds, crushed
½ tsp ground Coriander
1/8 tsp Fennel Seeds, crushed
½ small Cinnamon stick or dash ground
½ cup OJ
2 Tbsp Tequila
1 tsp Honey
¼ tsp Salt
1/8 tsp Pepper
Sauté garlic & onions ~3-4 min., add broth, almond, coriander, fennel, & cinnamon.
Reduce heat & simmer ~20 min.
Add OJ, Tequila, honey, & salt & pepper.
Remove cinnamon stick & process until smooth & strain.
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Orange Hollandaise
4 Egg Yolks
2 tsp Orange Peel, shredded
¼ cup O.J.
1 tsp Dijon-style Mustard
¼ - ½ tsp Hot Sauce
½ cup or less Butter, melted
In double broiler, combine yolks, orange peel, OJ, mustard, hot sauce.
Place on double broiler. Med-low.
Whisk ‘til sauce thickens & forms a ribbon (it gets very frothy at this pt).
Remove from heat & slowly add melted butter.
Great with Salmon and Croissants.
2 small Croissants. Split & lightly toasted
4 ½ oz slices of Smoked Salmon
4 medium Eggs, poached or over-easy
Top croissant halves w/ smoked salmon & egg, then pour sauce over top.
Can also sprinkle on fresh dill.
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Orange-Mint Sauce
(with Chicken)
1 cup OJ
1 Tbsp Orange Peel
½ cup Mint
¼ cup Sugar
-Mix.
5 Tbsp Vinegar (Wh)
Boil vinegar a few seconds & add OJ mix.
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Peanut Butter & Garlic Sauce
1 large Garlic clove, minced
few dashes, Ginger
2 Tbsp Chunky Peanut Butter
2 Tbsp H2O
1 Tbsp Sugar
2 Tbsp Soy Sauce (Chinese)
1-3 Tbsp Sesame Oil (Japanese) or 1 T Dark Sesame & 1-2 T Light Sesame
1 Tbsp Red Wine Vinegar
1 tsp Chile Paste
Large Pinch dried Cilantro (or ½ cup fresh, chopped)
Whisk all ingredients together in double-broiler until mixed & heated through.
Serve over spaghetti noodles, egg noodles, soba, rice noodles, or over rice or with Chicken, Pork, or Beef Satay.
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Peanut Sauce (Susie)
Gad Gado Sauce (Coconut Milk Peanut Sauce)
1/3 cup Peanut Butter
4 tsp red curry paste
3 tsp Kecap Manis (Indonesian sweet soy sauce)
1 tsp Low Sodium Soy Sauce
1 tsp Sambal Oelak (or other chilli paste)
1/2 tsp salt
1 large Garlic, minced or powder
1 1/2 tbsp Lime juice (juice of 1 lime)
1/2 cup Coconut Milk, full fat
~1/2 cup water
Sprinkle of Ginger Powder
Mix all ingredients in a small saucepan over medium low heat.
Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens.
If too thick, just add more water - should be able to drizzle it.
Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
Cover and keep warm.
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Creamy Pesto Sauce
Make a Roux. (1:1) (i.e., 2T : 2T)
Add 1 cup Milk.
Add Pesto (~5 T)
Serve over Shell Pasta (or any Pasta) & with Salmon sprinkled with Lemon Juice & Capers or just Pasta.
Pesto:
3-6 cups chopped fresh Basil (~1-3 bunches)
2 cloves Garlic (I like to put garlic in bowl of water and microwaves for ~1 min to take the heartburn/bite out of the fresh garlic)
½ cup Parmesan
½ tsp Salt
¼ tsp Pepper
2 Tbsp chopped Parsley
¼ cup Pine Nuts/Walnuts/Cashews
½ cup Olive Oil
Mix all.
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Piccata Sauce
White Wine
Chicken Stock
Lemon Juice
Lemon Rind/Zest
Salt
Pepper
Capers
Butter
Parsley
Serve with Chicken or Fish
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Tuna with Pineapple Glaze
1 cup Pineapple Juice
½ cup White Wine Vinegar
1 tsp Ginger, finely chopped
3 Tbsp Soy Sauce
3 Tbsp Light Brown Sugar, firmly packed
6 Tbsp Ketchup, prepared or homemade
3 Tbsp Lime Juice
1 tsp fresh ground White Pepper
Tuna Steaks
Salt & Pepper
To prepare glaze:
Combine pineapple, vinegar, ginger, soy, & brown sugar in small saucepan & bring to a boil.
Reduce heat to low & simmer until volume is reduced by half, ~30 minutes.
Add ketchup and cook ~5 min.
Remove from heat and add lime juice & white pepper.
Put glaze on grilled tuna steaks.
OR
Make Tuna Burgers: use ground tuna, form into patties, refrigerate at least 30 min.
Brush both sides with glaze & cook in skillet over med-high heat; basting often with glaze.
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Pizza Marinara (Susie)
Onion, fine diced
Garlic, sliced
Tomatoes, chopped and deskinned and seeded
Basil
S & P
Ground Mustard
¼ of Chicken Bouillon cube
Sauté onion in olive oil until soft with S & P, add garlic, then basil.
Add tomatoes, ground mustard, and bouillon.
Boil and reduce.
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Pizza Marinara
20 canned peeled Italian Plum Tomatoes – seeded
2 tsp minced Garlic
1 tsp Oregano
6 Tbsp Extra-Virgin Olive Oil
1 tsp Salt
or
-1 tsp Oregano
+2 oz Mozzarella
+3 torn Basil Leaves
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Pizza Sauce
1 can diced Tomatoes
1 can Whole Tomatoes
Thyme
Oregano
Garlic Powder
Sugar
Salt & Pepper
Dump cans in pan with a little extra water (enough to clean out cans).
Add Thyme, Oregano, & Sugar.
Boil for a while.
Add garlic powder, onion powder, S & P, & reduce.
Purée.
Reduce more until thick.
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Puttanesca Sauce (Caper, Bl. Olive Tomato Sauce)
2 Garlic cloves, finely chopped
1-2 can(s) Whole or sliced Tomatoes (or ~1 lb Fresh Tomatoes)
3 Tbsp Olive Oil
½ tsp dried Oregano
~ ¼ tsp Crushed Red Pepper
½ tsp Salt
Fresh Ground Pepper
¾ cup Black Olives, coarsely chopped
2 Tbsp Capers
¼ cup grated Parmesan
½ cup Parsley, coarsely chopped
Combine garlic, tomatoes, oil, oregano, red pepper, salt, pepper, olives, capers, & parmesan in saucepan.
Simmer until ready.
Serve w/ Bow-Tie Pasta, etc…
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Sage Pesto
3 Tbsp chopped fresh Sage
2 cloves Garlic
¼ cup Parmesan
½ tsp Salt
¼ tsp Pepper
2 Tbsp chopped Parsley
¼ cup Walnuts
½ cup Olive Oil
Mix all.
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Sawmill Gravy - Sausage Gravy (Susie’s)
½ lb+ Sausage
1-3 Tbsp Flour
1 ½ cups Milk
Sauté sausage, then set aside.
In reserved sausage grease (~1-2 Tbsp)
Add in flour, ~3 Tbsp, cook flour on medium heat.
Do NOT let it darken!
Add in a little milk and keep cooking flour.
Add rest of milk and let thicken.
Add sausage into gravy and salt and pepper to taste.
Note: You do NOT need as much sausage in the gravy as is in the picture (that was a bit of overkill).
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Scotch Pan Sauce (with Beef) - Susie
1/4 cup Scotch
3/4 cup Chicken/Beef Stock
1 Tbsp Grainy Mustard
1/2 tsp Worcestershire Sauce
2 Tbsp Cream
Butter
Dash Lemon Juice
Beef:
Rub beef with:
Thyme
Tarragon
Paprika
Pepper
Onions
Mushrooms
-Sauté onion and mushrooms together with same beef spices.
Serve sauce over beef with mushrooms and Onions.
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Shrimp Newburg Sauce (good w/ Cheddar Cheese Soufflé)
3 Tbsp Butter
1 ½ Tbsp Flour
< ½ tsp Salt
Nutmeg
Paprika
1 cup Light cream ( ½ & ½ )
½ cup Milk
2 Egg Yolks (slightly beaten)
2 Tbsp Sherry
1 ½ cup cooked cut-up Shrimp
Melt butter, remove from heat.
Stir in flour, nutmeg, paprika, & salt ‘til smooth.
Add light cream & milk.
Over medium heat bring to boil, stirring.
Remove from heat.
Combine egg yolks & sherry & stir in white sauce, mix well.
Pour egg yolk mix back into pan.
Add shrimp, stirring over low heat ‘til thickened.
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Cold Sour Cream-Tarragon Sauce (Gr. Goddess Sauce)
Good w/ Fish Cakes
¼ cup Sour Cream
½ Tbsp Tarragon } Stir ‘til smooth
Stir in:
1 Tbsp Chives
1 tsp Lime Juice
½ cloves minced Garlic or Garlic Powder
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Oriental-Style Sauces
Garlic-Soy:
Minced Garlic (1/2 tsp) + Garlic Juice (1/2-1 tsp)
Soy Sauce (4-6 Tbsp)
Sesame Oil (1-4 dashes)
Chili Oil (1-2 dashes)
Honey-Soy:
~ ¼ cup warm Honey
~2 Tbsp Soy Sauce
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Steak Marinade
¼ cup Hoisin Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 Tbsp Lemon Juice
1 Tbsp grated Ginger root
1 Tbsp minced Garlic
Marinate steak in above ingredients.
Then to make a sauce add to the marinade:
¼ - ½ cup Beef Broth
Heat all to boil and thicken.
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Susie’s Steak Sauce
Cook chopped Garlic & chopped Green Onions in 2 Tbsp Butter.
Add 1 ½ -2 Tbsp Flour.
Add ½ cup Beef Broth, add Worcestershire (few drops), A-1 Bold or regular A-1 (few drops).
Add few dashes Beer.
Add Cornstarch for thickness.
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Stroganoff Sauce
Serve w/ Steak, Chicken, & Rustic, sliced baked Potato.
Red Wine Stock:
Butter
1 ½ cups (1 Large) Onion, chopped
1 Tbsp Tomato Paste
2 cloves Garlic, chopped
1 cup Red Wine
1 can Beef Broth
Thyme
Sauté onion in oil & butter ‘til lightly brown.
Add tomato paste, cooking until it turns dark.
Add garlic & cook for 30 seconds.
Deglaze w/ red wine, scraping up all brown bits.
Add broth & thyme; simmer until reduces by half, ~10 min.
Strain Stock.
Stroganoff Sauce:
Mushrooms, sliced
2 Tbsp Butter
2 Tbsp Flour } Roux
1 ½ cup Red Wine Stock
1 Tbsp Dijon Mustard
Sour Cream (Optional)
Blue Cheese (Optional)
Sauté shrooms in oil & butter over medium-high heat for very short time (still white in color).
Make roux over low heat, until it browns slightly.
Add wine stock, mustard & shrooms.
Simmer until sauce thickens.
Stir in Sour Cream & serve or sprinkle in Blue Cheese & serve, then sprinkle on more Blue cheese.
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Susie’s Teriyaki Sauce (Sweet, Simple, Quick Sauce)
¼ cup Soy Sauce
¼ cup Sake
2 Tbsp Mirin
1 Tbsp White Sugar (or 2 Tbsp)(could also try Brown Sugar)
Combine all over medium heat & simmer until thick & sugar is dissolved.
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Teriyaki Sauce
For 1 cup:
½ cup Soy Sauce
½ cup H2O
1 Tbsp Rice Vinegar
1 Tbsp Brown Sugar (Light)
½ tsp Dry Mustard
½ tsp powdered Ginger
½ tsp Garlic Powder
½ tsp Hot Sauce
1 Tbsp Cornstarch
Mix all, except cornstarch.
Boil.
Thicken w/ cornstarch.
Serve on Chicken or fish or veggies.
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Diablo Sauce (Tomato-Jalapeno Sauce)
Onion, ~ ½ an onion fine diced
Garlic, ~2 cloves fine diced
Jalapeno, 1-2 diced
Olive Oil
S & P
Oregano, ~1 Tablespoons
Cumin, ~1- 1.5 Tablespoons
Smoked Paprika, ~1 Tablespoons
Chili Powder, a few shakes
Can diced Tomatoes (or Petit diced)(if you use fresh, watch out for skins and higher acid-so you may need more sugar to cut the acid)
Brown Sugar, ~1 tablespoon depending on taste
Lemon, juice of 1 lemons
Sauté onions and garlic in olive oil with salt and pepper for a couple of minutes over medium-high to medium heat, then add the jalapeno and all the herbs and spices (oregano thru chili powder).
Sauté for about 5-10 minutes. - If onions and garlic start to stick add a few splashes of water to the pan (it will help them sweat and become translucent).
Add can of tomatoes, cover and cook over medium-low heat for about 10-15 minutes, then blend with an immersion blender/stick.
Add brown sugar and lemon juice and let simmer over low heat, covered for 45 min to an hour or more.
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Tomato-Pancetta Sauce
8 Pancetta slices, chopped
½ - ¾ tsp dried Red Pepper Flakes
1 Tbsp dried Parsley
2 cloves Garlic, chopped
2 (28 oz) cans whole Italian Tomatoes
Salt
Heat oil, add Pancetta, pepper flakes, & parsley.
Cook to slightly brown.
Add garlic & cook ~2 min.
Pulse tomatoes in processor (choppy).
Add to pan.
Salt.
Let simmer, ~1 hr.
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Susie's Basic Tomato Sauce
1 can Tomato Sauce
2 cans Diced Tomatoes (or several Fresh, skinned)
½ can Tomato Paste
Basil
Oregano
Thyme
Marjoram
Spatini
Garlic
Onion
Simmer for 1-3 hours.
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Tomato Ragu (for Lasagna or Spaghetti)
2 Tbsp Olive Oil
2 oz finely chopped Pancetta
1 cup chopped Onion
½ cup chopped Celery
¼ cup minced Carrot
2 Tbsp minced Shallots
1 Tbsp minced Garlic
4 oz ground Veal Round
4 oz ground Pork Sausage
8 oz ground Beef Chuck
2/3 cup dry Red Wine
1 ½ cups Meat Stock
2 cups Milk
1 cup peeled, seed & crushed Plum Tomatoes
Salt & Pepper
Preheat oven 375.
Sauté celery, onions, carrots, shallots, & garlic in oil for 1-2 minutes.
Add ground meats & sauté until brown, ~4-5 min.
Strain off fat and put meat in saucepan.
Deglaze pan with red wine.
Add stock & milk.
Season w/ salt & pepper.
Bring up to a boil and reduce to a simmer.
Simmer for 1 hour & add the crushed tomatoes.
Continue simmering for 45 min or until mixture resembles a thick, meaty stew.
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Tzatziki
The key to great tzatziki is the thick creamy texture!
16 ounces (2 cups) of strained Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber.
Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
Storage:
Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.
Tzatziki Sauce:
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
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Walnut Sauce-Gravy (Susie)
3 cups toasted walnuts, plus 1/2 cup roughly chopped
~1/2 cups chicken stock
¾ cups roughly chopped cilantro
4 cloves garlic, finely chopped
½ large yellow onion, finely chopped
½ red chile, stemmed, seeded, and finely chopped
Walnut Pesto – recipe below
Salt & Pepper
Place 3 cups walnuts and 1⁄2 cup stock in a food processor; puree until very smooth.
Add cilantro, garlic, and onions, plus chiles, walnut pesto, salt, & pepper; puree until very smooth.
Sauté in the pan the bird cooked in and add in stock to make sauce/gravy.
Walnut Pesto:
1/2 cup toasted walnuts
1⁄6 cup packed cilantro leaves
1⁄8 cup packed basil leaves
1⁄8 cup packed parsley leaves
1/2 tsp. ground fenugreek
1⁄4 tsp. hot paprika
1⁄8 tsp. ground turmeric
1/2 tbsp. red wine vinegar
1 small clove garlic, minced
1⁄4 small onion, roughly chopped
Kosher salt and freshly ground black pepper, to taste
Place walnuts, cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 1⁄6 cup water in a food processor; purée until very smooth, ~2 min. Use in recipe above.
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Yogurt-Dill Sauce
*Great on Asparagus & Potatoes*
1 cup Plain Yogurt
¼ cup Mayo
1/3 cup Dijon
2 heaping Tbsp fresh Dill
S & P
Mix all & pour over food.
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Sausage Dishes:
Black Beans & Rice w/ Smoked Sausage & Shrimp (Susie)
~ 1 Tbsp Olive Oil
1 Onion, chopped
2-3 cloves Garlic, minced
1 cup White Rice
1-1 ½ cups Broth (Chicken, Vegetable) or Water
1-3 tsp ground Cumin
Cayenne Pepper
Chipotle Pepper
1-2 cans Black Beans
In pot, over med-high heat, add oil, onions, & garlic & sauté for about 4 minutes.
Add rice & sauté ~ 2 min.
Add broth/water, bring to boil, cover & lower heat, simmer ~ 20 min. or until rice is done.
Add black beans & spices, S & P.
Continue cooking a few more minutes.
If too thick, add more water.
If too watery, continue cooking until desired thickness.
In skillet, sauté sausage, remove & drain. In same pan, sauté shrimp.
When done, add to beans and rice.
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Smothered Black Eyed Peas w/ Sausage
1 lb Smoked Sausage (Hillshire Farms), sliced in half lengthwise, cut ¼” slices, ~4 cups
2 cups chopped Yellow Onion (1 medium)
Salt
Fresh ground Black Pepper
4 cloves Garlic
4 Bay Leaves
5 sprigs fresh Thyme
3 tsp finely chopped Parsley
8 cups Chicken Stock
1 lb Black-Eyed Peas
In lg pot, medium heat, render sausage for 5 min.
Stir in the 1 cup of onions, bay leaves, thyme, & parsley.
Season with salt & pepper.
Sauté for 5 min. until onions are wilted.
Stir in chicken stock, peas, & 1 Tbsp of garlic.
Bring the liquid up to simmer & cook for 1 ½ hours, or until the peas are tender.
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Italian Sausage with Beans and Penne
4-5 sausages links (1 per person)
1 large yellow or white onion
1 -2 cups cut sweet bell or banana pepper
3-4 large cloves garlic sliced thin
2 cans of white beans (great northers, mixed beans - pintos ok)
1 can of diced tomato
1/2 cup dry white wine
salt, white pepper, basil, oregano
water
Brown sausages on all sides in a dutch oven or larger pot, render fat.
Take out sausages and take off fat, leaving a enough for flavor.
Add 1/4 cup olive oil.
Sauté onions and peppers and some salt until just soft, add in garlic and rest of spices/herbs. Sauté 1 more minute until soft, add in wine, turn up heat to reduce liquid.
Add in tomatoes, and beans, and then water to cover beans.
Put sausages back into pot. Reduce heat to low and put on lid.
Stir occasionally. Cook for ~ 45 minutes.
Cook pasta in salted water until al dente.
Add a bit of olive oil to cooked and drained pasta.
Serve bean sauce over pasta and give each person a whole sausage.
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Italian Sausage & White Bean Cassoulet
2-4 mild Italian Sausages
Olive Oil
2 medium Onions, coarse chopped
2 Garlic cloves, chopped fine
~1.5 tsp mixed fresh herbs (Rosemary, Thyme, Sage) or dried
1 Bay Leaf
½ cup chopped Parsley
1 can diced Tomatoes & the Juice
1 can White beans (Canellini, Navy, Great Northern), drained
For Topping:
1 Tbsp Olive Oil
Bread Crumbs
Garlic clove, minced or chopped fine
Parsley
Sauté sausages in oil over med-high heat, drain.
Sauté onions & garlic.
Add herbs (including bay leaf & parsley), tomatoes & juice, s & p.
Boil mix, stirring, ~5 min.
Cut sausages into slices, add to mix.
Add beans & cook until beans are tender.
Sprinkle topping over sausage/bean mix.
Serve w/ crusty bread.
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Sausage, Peppers, & Onions over Creamy Polenta (Josh)
Italian Sausage (4-5 links)
Peppers, Bell & Banana, sliced (about 3 cups total)
1 large sweet Onion sliced
Tomatoes, peeled and cored (4 nice size) and chopped
Fresh basil
Fresh oregano
Polenta: 1-1.5 cups dry
4.5 -5 cups water
Salt
Bring salted water to a boil in a large, deep pot. Slowly stir in polenta and bring back to a boil. Reduce to a simmer and simmer uncovered, stirring often for ~ 30 minutes until thick. Add in fresh herbs if you like, or some parmesan cheese. Put on a lid and cut off heat.
Render the sausage in a large skillet until brown on all sides. Add in onions and sauté until just translucent; add in peppers and sauté until just starting to soften. Add in the fresh herbs and give a stir. Add in the tomatoes, and cook down until a sauce forms.
Cover and simmer until ready to serve.
Add in salt and pepper and more herbs if necessary.
Plate warm polenta in middle of plate and cover with a generous portion of sausage and peppers and enough sauce to mix in with the polenta.
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Grilled Sausage & Peppers on Rolls
3 Bell Peppers, assorted colors, sliced thin
2 Onions, sliced thin
2 lg Garlic cloves, minced & mashed to a paste w/ a pinch of salt
¼ tsp Fennel Seeds
¼ cup Olive Oil
8 hot or sweet Italian Sausage Links
4 Hero Rolls
In lg skillet sauté bell peppers, onions, garlic paste, & fennel seeds in oil over mod-high heat.
Season mix w/ S & P.
While the veg. are cooking, in a well-seasoned ridged grill pan or large skillet, grill the sausage lengths over mod-high heat, turning once, for 6-10 min, or until they’re cooked through, and halve them lengthwise.
Halve roll lengthwise, leaving 1 edge uncut to form a hinge, and fill them with the pepper mix & the sausage.
Yields 4 servings.
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Susie’s Smoked Sausage in Tomato Sauce over Tortellini
½ can Tomato Paste
1 can Stewed, Sliced (or chunked) Tomatoes
1 can Tomato Sauce
1 can Beef Broth
Onion, chopped
Garlic, chopped
Tomato, chopped (Plum/Roma is good)
Black Olives
Pinch of Oregano
Smoked Sausage
Thyme
S & P
Tortellini (herb & garlic & cheese)
Sauté onion & garlic until translucent.
Add stewed tomatoes, paste, sauce, broth, oregano, salt, pepper, & chopped tomatoes.
Simmer ~30-40 min.
Sauté sausage slices (thin), sprinkle w/ thyme.
Drain on paper towel.
Put sausage & black olives in sauce & cook 2-3 min.
Serve over tortellini or other pasta.
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Seafood:
Seafood Alfredom
Need josh’s recipe
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Fried Seafood (BATTER)
Great for Fish!
Batter:
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Calamari (Josh)
Squid
Flour
Salt
Pepper
Garlic Powder
Olive Oil
Clean and pat dry squid.
Dredge in flour seasoned with salt, pepper and garlic powder.
Sauté in olive oil.
Drain and salt.
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Crawfish & Shrimp Beignets
1 cup All-Purpose Flour
1 tsp Baking Soda
1 cup Water
2 tsp minced Garlic
½ Red Bell Pepper, chopped
3 Scallions, chopped
8+ drops Tabasco
2 drops Worcestershire Sauce
½ lb Crawfish meat or Shrimp
Veg. Oil for deep frying.
Sift together flour & soda & whisk in 1 cup water.
Stir in garlic, bell pepper, scallions, Tabasco, & Worcestershire, pinch of salt & seafood, stir the batter until it’s combined well.
Let stand, covered w/ a dampened cloth for 1 hour.
In deep fryer, heat oil to 325.
Add Tablespoon of better in batches & fry beignets, turning once, for 30-40 seconds, until golden.
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Oatmeal Crab Cakes
Whole Wheat Crackers, 2-3 crackers, crushed into crumbs
1/2 Tbsp Quick Oats
1/2 tsp Onion Powder
1 tsp dried Parsley
1/4 tsp dry ground Mustard
1/2 tsp Old Bay Seasoning
1/8 Cup nonfat unflavored Yogurt
1 Tbsp Worcestershire Sauce
1 Egg White
1/2 lb Jumbo Crab Meat
Salt
Pepper
Thyme
In bowl, mix crushed crackers, oats, onion powder, parsley, mustard, & Old Bay.
In another bowl, whisk yogurt, egg white, & Worcestershire. Fold in crabmeat.
Combine cracker mix with the yogurt-egg white mixture. Fold in.
Sauté in pan with olive oil in skillet OR bake at 375 F for 10 minutes.
Orange Sauce:
1/8 Cup Mayo
<1/2 Jalapeno, minced
1/2 tsp Capers
3/4 tsp grated Orange Zest
2.5 tsp OJ
Combine all.
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Maryland Style Crab Cakes
1 lb fresh Lump Crabmeat
1 sweet red Pepper, seeded & finely diced
1 sweet Yellow Pepper, seeded & finely diced
1 Tbsp finely chopped Garlic
1-2 Jalapenos, finely chopped
1/3 cup fresh Cilantro, chopped
1/3 cup mayo
1 cup fresh White Bread Crumbs or Panko
3 Tbsp Old Bay Seasoning
1 tsp each of Salt & Pepper
Olive Oil
Remove any shells from crabmeat.
Mix crab with peppers, garlic, jalapeno, cilantro, & Mayo.
Add Old Bay, 4 Tbsp Panko, salt, & pepper.
Mix well & refrigerate for at least 20 min.
On wax paper sprinkle with rest of Panko.
Make crab patties (~3/4” thick), pat with crumbs & refrigerate again for ~1 hour to firm up.
Preheat oven 375.
Sauté crab cakes in oil in skillet.
Place in oven for 6-8 minutes after sautéing.
Serve with a Chili Mayo and a Mango Salad.
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Crab Rangoon
1 pkg (8 oz) Cream Cheese
1 can (6 oz) Crabmeat, drained & flaked (Do NOT use too much Crabmeat!)
2 Green Onions or Scallions, thinly sliced
1 clove Garlic, minced
2 tsp Worcestershire Sauce
½ tsp Lite Soy Sauce
In medium bowl, combine all until well blended.
1 pkg (48 count) Won Ton Skins
Spray Oil
Preheat oven to 425.
Place ~1 tsp filling in center of Won Ton skin.
Pull bottom corners down & overlap slightly; moisten one corner & press together.
Lightly spray baking sheet.
Arrange Rangoons on sheet and lightly spray to coat.
Bake 12-15 min. or until golden.
Serve hot with Sweet-Sour Sauce or Mustard Sauce.
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Soft Shelled Crab
Soft Shelled Crabs
S & P
Flour (or Panko Breadcrumbs or Cornmeal or combo)
Parsley
Old Bay Seasoning (Optional)
Lemon
Butter/Oil
Dredge crabs in flour (seasoned with salt, pepper, parsley) and sauté in butter/oil for ~2 minutes per side or so, until crisp.
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Fish Cakes
12 oz White Fish (cut in ½” pieces)
1 Egg, beaten
¼ cup fine dry Bread Crumbs
2 Tbsp finely chopped Onion
4 tsp Mayo
1 Tbsp Dijon-style Mustard
1 Tbsp Parsley
1 tsp Lime Peel / Juice
¼ tsp Salt
2 Tbsp Cornmeal
1 Tbsp Cooking Oil
In a bowl, combine egg, bread, onion, mayo, mustard, parsley, lime, & salt.
Add fish; mix well.
Form patties.
Coat w/ cornmeal.
Fry in oil until golden.
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Island Spiced Fish (Josh & Susie’s)
Cumin
Coriander Seeds
Cinnamon
Paprika
Nutmeg
Ginger
Allspice
Orange Peel
Pepper
Mix all mortar & pestle.
Hot Sauce (Habanero)
Butter & Wine
Tilapia Fillets
Rub spice mix on fish & Sauté in butter & wine.
Add some hot sauce.
Note: Do not bake because you want to cook/sauté those spices you’ve crusted on the fish in a skillet.
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Fish w/ Potato-Cream Sauce & Mushroom-Cream Sauce
White Fish (Tilapia, Flounder, …)
Dijon Mustard
Parsley, chopped
Breadcrumbs
Flour Olive Oil & Clarified Butter
On one side of fish spread Dijon mustard, add parsley (to cover), sprinkle w/ breadcrumbs (to cover), & sprinkle on flour.
Sauté in skillet, prepared side down.
Sauté ~3 min per side.
Potato-Cream Sauce
~3 Tbsp Veal Stock
Mashed Potatoes
Cream
Butter
Parsley
Add stock to potatoes & purée w/ cream.
Bring to boil & whisk to a liquid consistency.
Add cream & butter & parsley.
*If too thick, add more stock.
*If not thick enough, add more potatoes.
Mushroom-Cream Sauce
Mushrooms (sliced)
Cream
Veal Stock
Whipped Cream (1 spoonful)
Cook together, then add whipped cream last (off the heat).
Serve:
Potato sauce on plate in big circle.
Mushroom Sauce in Center.
Fish on top of mushrooms.
Garnish with parsley.
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Baked Flounder w/ Scallop Stuffing
½ cup Butter
1 clove Garlic, minced
1 small Onion, finely chopped
½ lb Scallops, chopped
Salt
Pepper
Dry White Wine
Fine Bread Crumbs
6 Flounder Fillets
¼ cup Butter, melted
½ cup hot Water
White Sauce:
2 Tbsp Butter
2 Tbsp Flour
1 cup Milk
Salt
Pepper
Dry White Wine
OR
Butter, Flour, Water, Heavy Cream/Milk, Salt & Pepper, White Wine, Fish Stock or Anchovy Paste, Dash of Lemon juice
Sauté garlic & onion in butter until translucent.
Add scallops & cook 2-3 minutes.
Season with salt & pepper & white wine to taste.
Add sufficient bread crumbs to prepare moist stuffing.
Preheat oven to 350-375.
Place flounder fillet, dark-side up, place scallop stuffing in center. Fold both end and overlap fillet; secure with toothpick.
Pour melted butter & water into baking dish, place fillets in dish & bake ~20 minutes.
White Sauce:
Make roux, add milk, salt, pepper, & wine. Increase heat to medium, whisk constantly until thick. Cook several minutes over low heat, stirring.
When fish is done (20 min), pour on white sauce and return to oven, continue cooking until sauce begins to bubble.
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Fried Fish
2 cups S.R. Flour
½ cup S.R. Cornmeal
Mix together.
Salt Fish & Old Bay.
Flour fish & fry @ 325.
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White-Fish Baked in Lemon-Wine Sauce with Capers
Piccata Sauce
White fish, eg. Tilapia filets
Lemons or lemon juice (2-4 Tbsp)
2-4 pats of butter
dry white wine (1/4 cup)
2-3 Tbsp capers
salt
white pepper
Pre heat oven to 425
Place filets on foil on baking sheets
Pour wine, lemon juice over fish
-or place lemon slices on fish
place pats of butter on fish (1/filet)
salt & pepper to taste
add capers on to fish
Bake for 10 minutes
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Fish with Tatziki-Israeli Couscous
Talapia
Couscous
16 ounces (2 cups) of strained Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber.
Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!
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Lobster
Steam
Boil
Broil or bake in oven in butter.
Serve with drawn/melted butter or a Hollandaise Sauce.
 
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Hot Mustard Salmon w/ Miso-Glazed Asparagus
2 Tbsp Dijon Mustard
2 tsp Honey
1 tsp Hot (Chile-Garlic) Sauce
Salmon
Asparagus
1 tsp Olive Oil
S & P
1 Tbsp Miso Paste
1 Tbsp Lime Juice
In small bowl, combine mustard with honey & hot sauce.
Spread mix on salmon & refrigerate ~10-20 min.
Preheat oven to 500.
On large, rimmed baking sheet, drizzle asparagus w/ olive oil & roll in it.
Season w/ s & p.
Roast ~4 min.
In bowl, combine miso with lime juice.
Brush asparagus w/ paste generously.
Roast ~3 min.
Keep warm.
Bake Salmon in 400-425o oven for ~15 min.
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Quick Paella
3 Tbsp Olive Oil
3 Garlic cloves, chopped
1/2 - 1 cup Onions, diced
1/2 cup Bell Peppers
1/4 lb Kielbasa, sliced then cut in half OR 2 Chorizo Sausages, sliced & halved
2 cups Instant Long-Grain White Rice (such as Uncle Ben's)
1/4 cup dry White Wine
1 1/4 cups low-sodium Chicken Broth (10 fl oz)
1/8 tsp crumbled Saffron Threads (can also use turmeric in a pinch or annatto)
~20 medium Shrimp, cleaned
1 1/4 Cockles (clams or muscles) (small ~1 inch wide)
1 cup frozen Peas
1/2 cup Green Olives
Heat oil, then sauté onion, peppers, a few seconds, then add garlic, & cook a couple of minutes. Add sausages & cook until lightly browned, ~2 minutes.
Add rice, wine, broth, saffron and cook covered, undisturbed for ~6 minutes.
Add shrimp and cook a couple of minutes.
Add clams, peas, olives & cook, until cockles open wide, 2 - 4 minutes.
Remove from heat & let stand, covered, until all liquid is absorbed, ~ 5 minutes.
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Seafood Pot Pie/Fisherman’s Pie
2 tbsp unsalted butter
1.5 tbsp white all-purpose flour
1/4 cup heavy cream
1 cup whole milk
1/4 cup dry white wine
Juice of 1 lemon
2 cloves garlic, crushed
1/2 tsp salt
pinch of black pepper
1 tbsp fresh dill or dried
1/2 pound White Fish, Cod
1/2 pound Shrimp
Mashed Potatoes
1/2 cup cheese (White Cheddar)
Note: can also add salmon, scallops, squid.
Melt the butter in a large skillet over medium heat.
Whisking add the flour, it will start to clump together with the butter.
Slowly add the heavy cream, whisking vigorously until it starts to form a roux.
Slowly add the whole milk, still whisking.
Whisk in the white wine and lemon juice, roux should be creamy and coat the back of a spoon.
Add the garlic, salt and pepper to taste.
Fold in the fresh dill.
Add the white fish and salmon, turn the heat up just a little to bring the roux to a boil.
Note: At this point add shrimp, squid, etc…if using.
Sauté for 1-2 minutes once it starts to boil and then add the shrimp and squid.
Sauté until the shrimp turns pink indicating it is cooked through.
Remove from heat and let cool. Stir in some cheese.
Heat oven to 350.
Spoon seafood mixture into baking dish and top with puff pastry.
Bake 20 minutes or so, until brown.
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Salmon Quesadillas (Josh)
Flour Tortillas
Salmon
Basil & Dill
S & P
Mozzarella Cheese
Guacamole or Salsa
Place in oven on baking sheet (~350o) until salmon is cooked & cheese has melted.
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Salmon Roulades
2 Tbsp Butter
2 Tbsp Flour
Make Roux:
Add:
1 DL (= 0.1 L or 1/10 L or 100 ml or ~6.8 Tbsp or 0.425 cups) Water
3 DL White Wine (~20.4 Tbsp or ~1.3 cups)
3 DL Heavy Cream (~20.4 Tbsp or ~1.3 cups)
~1 cube Fish Boullion (by Knorr)
Salmon Fillets (cut into strips)
Salt
White Pepper
White Cheddar, shredded
Season salmon sides w/ salt & white pepper.
Sprinkle side w/ white cheddar & roll up.
Pour sauce on & bake.
Bake ~15 min @ 375.
Optional sides:
Potatoes, riced with parsley or Saffron & Thyme New Potatoes
Beans (Green or Wax with parsley garnish).
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Pesto-Crusted Salmon w/ Citrus-Soy Sauce, Baby Spinach & Cherry Tomatoes
Salmon Fillets
S & P
Olive Oil
Pesto
Bread Crumbs
Butter
Baby Spinach
Cherry Tomatoes
Preheat oven to 350.
Season fillets with salt & pepper.
Sear for a few seconds on each side, then place in an oven pan.
Spread a layer of basil pesto over top of fillets & sprinkle w/ bread crumbs.
Add some butter to pan, cover & bake 10-15 min.
Citrus-Soy Sauce
Olive Oil
¼ cup Ginger, minced
1/8 cup Shallots, minced
1/16 cup garlic, minced
½ cup dry White Wine
1/16 cup Champagne Vinegar (or White Wine Vinegar)
1 Tbsp Soy Sauce
¾ Tbsp Fish Sauce
½ cup Grapefruit Juice
¾ cup OJ
1/8 cup Lemon Juice
¾ cup Chicken Broth
½ cup Olive Oil
Sauté ginger over medium heat, ~1 min.
Add shallot & garlic & cook ~1 min.
Deglaze w/ white wine, vinegar, soy, fish sauce, & all 3 juices.
Reduce to ½ cup.
Add stock, boil, & cook ~3 min.
Strain & whisk in oil.
Baby Spinach:
In oil cook spinach w/ small amt of water, s & p.
Drain.
Cherry Tomatoes:
Boil in water.
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Salmon w/ Saffron Cream Sauce
1 ½ cup dry White Wine (good wine may make a difference here!!)
½ cup minced Shallots
1 cup Whipping Cream
Generous pinch of Saffron
Olive Oil
Salmon
S & P
Boil wine w/ shallots until reduced to a few Tbsp (~12 min).
Add cream & saffron; boil until reduced to ~ ¾ cup (~10 min).
Thicken slightly.
Strain & discard solids.
Bake salmon 400-425 for 15-20 min.
Serve with Rice or Roasted Potatoes or Green Beans.
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Skillet Salmon with Sun-Dried Tomato & Fennel Israeli Couscou
1 Lemon
1 ¼ lbs Salmon, skinned and cut into 4 portions
Salt
Black Pepper
4 tablespoons sun-dried tomato pesto, divided
2 Tbsp extra-virgin Olive Oil, divided
2 medium Fennel bulbs, cut into 1/2-inch wedges; fronds reserved
1 cup Israeli Couscous, preferably whole-wheat
3 Scallions, sliced
1 ½ cups low-sodium Chicken Broth
¼ cup sliced Green Olives
2 Tbsp toasted Pine Nuts
2 cloves Garlic, sliced
Zest lemon and reserve the zest.
Cut the lemon into 8 slices.
Season salmon with salt and pepper and spread 1 ½ teaspoons pesto on each piece.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add half the fennel; cook until brown on the bottom, 2 to 3 minutes.
Transfer to a plate.
Reduce heat to medium and repeat with the remaining 1 tablespoon oil and fennel.
Transfer to the plate.
Add couscous & scallions to the pan; cook, stirring frequently, until couscous is lightly toasted, 1-2 min.
Stir in broth, olives, pine nuts, garlic, the reserved lemon zest and the remaining 2 tablespoons pesto.
Nestle the fennel and salmon into the couscous.
Top the salmon with the lemon slices.
Reduce heat to medium-low, cover and cook until the salmon is cooked through, and the couscous is tender, 10-14 minutes.
Garnish with fennel fronds, if desired.
 
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Smoked Salmon Club Sandwich
Veggie Spread (recipe below)
2 Tbsp Sour Cream
Smoked Salmon
1 ½ cups lightly packed Spinach or Sorrel Leaves
1 med. Cucumber, thinly sliced
Veggie Spread:
1 (3 oz) pkg Cream Cheese, softened
1 small zucchini, finely chopped (~ 2/3 cup)
1 small Carrot, finely chopped (~ 1/3 cup)
1 small Banana Pepper, finely chopped (~ 1/3 cup)
2 Tbsp Chives, chopped
Mix all together, cover & chill.
Spread 1 slice of bread w/ sour cream.
Arrange salmon on top of sour cream.
Arrange spinach leaves on top of salmon.
Place another slice of bread on top of spinach.
Spread veggie spread on top of bread.
Arrange cucumbers on top of spread.
Spread sour cream on remaining bread slice.
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Smoked Salmon & Onion Tart
1 Flaky Tart Pastry Shell, cooked, recipe below
1 Onion, thinly sliced
S & P
Egg Wash: 1 lg Egg Yolk mixed w/ ½ tsp Water
4 oz thinly sliced Smoked Salmon, cut into strips
3 Tbsp Crème Fraiche or Sour Cream
1 Tbsp chopped Parsley
1 tsp finely chopped Dill
Juice of ½ a Lemon
Preheat oven to 450.
Put uncooked tart pastry on parchment on a baking sheet.
Spread onion slices on the tart in a single layer, leaving a 1” border. Season w/ salt & pepper. Fold the edges of the pastry over onto the onion & brush with egg wash.
Bake for ~ 15 min, or until pastry is almost golden. Arrange salmon on top and put back in oven for no more than five min. (more like 2-3min). Take out. Warm sour cream just barely & drizzle it with a fork over tart. Sprinkle w/ parsley, dill, & lemon juice & serve.
Flaky Tart Pastry
1 cup All-Purpose Flour
¼ tsp Sugar
Large pinch Salt
6 Tbsp cold unsalted Butter, cut into bits
~ 2 ½ Tbsp ice Water
In food processor or with fork, combine flour, sugar, & salt. Add butter & pulse until mix resembles coarse meal. Add ice water & pulse ‘til dough comes together; add more water if necessary. On a lightly floured surface, shape into disk, wrap in plastic & refrigerate ‘til chilled (~ 30 min).
Makes one 13” tart shell.
Asparagus & Goat Cheese Tart
1 Flaky Tart Pastry Shell
½ lb soft Goat Cheese
10 pencil-thin asparagus stalks, cut into 1” pieces
2 tsp Olive Oil
S & P
Egg Wash
3 Prosciutto slices, torn into pieces.
Spread goat cheese onto pastry shell, leave 1” border. Toss asparagus w/ oil & arrange on tart; season w/ S & P. Fold pastry edges onto topping & brush w/ egg wash.
Bake ~ 20 min or until golden at 450o. Add pieces of Prosciutto and serve.
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Salmon Wellington
1 pkg Puff Pastry
2 Salmon Fillets
~6 Tbsp Shallots, minced
~4 Tbsp chopped fresh Tarragon
1 Egg, beaten for glaze
> ½ cup Dry White Wine
< ½ cup White Wine Vinegar
½ - 1 stick Butter
Preheat oven to 425.
Roll out pastry & cut into 2 squares.
Place salmon in center of pastry, sprinkle fish w/ s & p, shallots, & tarragon.
Brush edges of pastry w/ egg & fold pastry over & seal edges.
Place on baking sheet, cut slits in top of pastry pkg & brush w/ egg.
Bake ~20 min, then let stand for ~10 min (to rest).
Boil wine, vinegar, & shallots in pan, until reduced to ~5-6 Tbsp (~8 min).
Remove pan from heat & add butter (a Tbsp at a time), whisking until melted before adding the next piece of butter.
When consistency is to your liking, whisk in tarragon, season w/ s & p.
Serve w/ Asparagus covered in Butter, Parmesan, & Walnuts (under Sides).
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Scallops & Shrimp in a Pernod or Sambuca Cream Sauce
Shrimp
Scallops
1 Tbsp Butter + 1 Tbsp Olive Oil
Essence
Season shrimps & scallops with essence & sauté.
Sauce:
1 Tbsp Butter
1 Tbsp Flour
1+ Tbsp Sambuca or Pernod
1 Cup Cream (or mix of dairy) à ~ ¾ c Half & Half + ~ ¼ c Milk
Fresh Tarragon
Salt
White Pepper
Paprika
Nutmeg (Optional)
Make roux, off heat add sambuca, add half & half, thicken, add tarragon, salt, pepper, & paprika. Pour over scallops & shrimp.
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Sancerre-Poached Scallops with Parmesan Grits
1 quart chicken stock or low-sodium broth
1 cup quick-cooking grits
1/4 cup finely grated Parmigiano-Reggiano
6 tablespoons unsalted butter
Kosher salt
Pepper
1 shallot, sliced
2 garlic cloves, crushed
2 cups Sancerre (or Sauvignon Blanc)
12 jumbo sea scallops (1 1/2 pounds)
1/2 cup hazelnuts—toasted, skinned and chopped
Snipped chives, for garnish
In a medium saucepan, bring the chicken stock and 1 cup of water to a boil.
Gradually stir in grits and simmer over med-low heat, stirring frequently, until the grits are tender, ~15 min.
Remove from heat and stir in the cheese and 2 Tbsp of the butter and Parmesan.
Season with salt and pepper.
Keep warm over very low heat; stir in tablespoons of water if too thick.
Meanwhile, in another med saucepan, melt 2 Tbsp of the butter over
med heat.
Add the shallot, garlic and a generous pinch of salt and cook until softened, ~3 min.
Carefully add the wine and bring to a simmer.
Add the scallops and simmer until cooked through, 5 to 7 minutes.
Transfer the scallops to a plate and keep warm.
Discard the poaching liquid.
In a small skillet, melt the remaining 2 Tbsp of butter.
Add the hazelnuts and cook, stirring, until warmed, ~2 minutes.
Serve the scallops over the grits, topped with the warm hazelnuts and snipped chives.
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Bengali Shrimp (Susie)
Shrimp
Mustard Seeds (Brown), ground
Water (~1/4 cup)
Turmeric
Salt
Cayenne
Green Chilis, chopped (1+)
Olive Oil
Mix all.
Let stand a few min.
Steam shrimp, ~12 min.
Serve with rice & cooked spinach.
Chile-Vinegar Cooked Spinach:
2 small Shallots
1 Garlic clove (or 1 Tbsp minced)
Olive Oil
1 bag Spinach (1 lb)
½ cup Chicken Broth
1 tsp Chile Paste
Black Pepper
Sauté shallots & garlic on oil until browning, add spinach & sauté until wilted.
Add broth & chile paste & black pepper.
Boil until reduce to reduce almost no liquid.
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Caye-Inspired Orange Habanero Shrimp
¾ -1 lb Shrimp
2 med or 1 large Onion
1 large Green Bell Pepper
Olive Oil
Sauté onions & peppers in oil with a bit of salt & pepper.
When soft, add shrimp.
Let cook ~2 min, add in orange glaze (below), & mix; take off heat.
Serve with good rice, like Jasmine.
Spicy Orange Glaze:
3-4 med cloves Garlic
1 ‘chunk’ fresh Ginger
1 small can of chunked Pineapple + juice
½ cup Orange Juice
1 cup Fish Stock (1 cube Knorr Bullion)
1-2 Tbsp Orange-based Habanero pepper sauce (Belize!)
Let ingredients meld & reduce under medium heat for ~20 min.
Thicken if needed.
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Barbecue Shrimp from Pasquale Manale’s in New Orleans
3 slices Bacon, chopped fine
3 sticks unsalted Butter - (Susie tip: Use mainly Olive Oil here)
2 Tbsp Grey Poupon Mustard
1 ½ tsp Chili Powder
¼ tsp Basil
¼ tsp Thyme
2 tsp Pepper
1 Tbsp Onion, chopped fine
1 Tbsp Crab Boil (Old Bay Seasoning)
½ tsp Tabasco Sauce
1 ½ lb Shrimp
Sauté bacon, then add remaining ingredients. Stir well.
Add shrimp, stir.
Bake at 375 for 10-20 min.
When done remove shrimp to platter.
Put sauce in bowls for dipping.
Serve with crusty French bread.
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Shrimp & Blue Cheese Grits (Susie’s)
Shrimp, peeled
Essence Seasoning
Instant Grits
Water or Milk
Blue Cheese
Sauté shrimp in Essence.
Prepare Instant grits according to package.
Add a little milk to smooth the grits and make more creamy/saucy, then add blue cheese.
Serve shrimp over grits.
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Shrimp Etouffé (or Crawfish)
3 Tbsp Brown Roux (3 Tbsp Flour : 3 Tbsp Butter brown slowly)
¼ cup Celery, finely chopped
2 Tbsp Green Onions, finely chopped
1 clove Garlic, minced
2 Tbsp Parsley, chopped
1 tsp Salt
1 tsp Cayenne Pepper
1 cup Water
1 ½ lb Shrimp or Crawfish meat
Cooked Rice
Heat roux, celery, onion, garlic.
Cook & stir ~4 min (celery should be transparent).
Add parsley, salt, cayenne, & water.
Mix well.
Add shrimp or crawfish.
Cover & cook over med heat for 15 min.
Serve over rice.
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Shrimp with Goat Cheese & Tomatoes over Rice
Shrimp
Goat Cheese
Thyme
Tomatoes
Rice
Parsley
Make rice.
Line bottom of baking dish with foil.
Mix shrimp, cheese, thyme, & parsley, place in dish and bake @ 325-350 for ~10 min.
Broil to brown top.
Add tomatoes & serve.
** Makes a great Lunch, Light Dinner, or Appetizer.**
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Shrimp and Scallop Ceviche
1/4 cup kosher salt, plus more for seasoning
(6 large) 1 lb medium shrimp, peeled and deveined
(6 small-medium) 1/2 lb bay scallops
(1) 2 lemons, juiced
(1) 2 limes, juiced
(1) 2 oranges, juiced
(1/2 cup) 1 cup peeled, seeded and diced cucumber
(1/4 cup) 1/2 cup finely chopped red onion
(1) 2 serrano chiles, seeded and finely chopped
(1/2 cup) 1 cup seeded and diced tomatoes
(1/2) 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
(1/2 Tbsp) 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
(1/8 cup) 1/4 cup extra-virgin olive oil
Put a 4-quart stockpot over high heat and fill with 2 quarts of water.
Season the water with 1/4 cup kosher salt and bring to a boil.
Once the water comes to a boil, add the shrimp & scallops to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, ~ 2 minutes.
Remove the shrimp & scallops from the water and spread out on a sheet pan to cool & chop (cut each into ~ 1/4 size).
Add shrimp & scallops to a glass bowl, add lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for ~1 hour.
Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture.
Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
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Catfish Fillets w/ Egyptian Tahini Sauce
1 Garlic clove
¼ cup well-stirred Tahini
1/3 cup Water
1 ½ Tbsp fresh Lemon Juice
¼ tsp ground Cumin
¼ tsp Salt
2 tsp Coriander Seeds
Catfish Fillets (or other white fish)
1 Tbsp Olive Oil
2 Tbsp chopped Parsley
Coarsely chop garlic & puree with Tahini, water, lemon juice, cumin, & salt, ‘til smooth.
Roughly crush coriander seeds with back of knife.
Sauté fish over moderate-high heat ~2 min per side. Sprinkle with crushed coriander.
Place pool of Tahini in plate, top with fish, sprinkle with crushed coriander, oil from plate, & parsley.
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Orange Poached Trout
2 cups orange juice
2 cups water
3 Tbsp wine vinegar
1 onion, sliced
1 1/2 tsp salt, divided
6 whole pepper corns
2 whole allspice berries
1 bay leaf
3 sprigs fresh parsley
2 large trout
2 Tbsp butter
3 Tbsp chopped onions
2 Tbsp chopped parsley
1/4 tsp dried leaf tarragon
2 Tbsp flour
In a large skillet, bring OJ, water, vinegar, sliced onions & 1 tsp salt to a boil.
Tie the four spices in cheesecloth, add to skillet & simmer for 30 min.
Add trout & simmer for 6-8 min or until it flakes with fork.
Remove fish and keep warm.
In small saucepan melt butter.
Add chopped onions, parsley, tarragon and 1/2 tsp salt.
Cook until onion is tender, blend in flour & cook 2 min.
Gradually add 2 cups poaching liquid stirring until it comes to a boil and thickens.
Serve sauce over trout.
Good for brunch with toast and sliced hard boiled eggs.
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Southwestern Walnut Encrusted Trout (Josh)
Crust Seasoning:
Crushed Walnuts
Chipotle Pepper Powder
Cumin
Onion Powder
Salt & Pepper
Cilantro
Parsley
Sear fish with seasoning in Butter/Olive Oil.
Bake in oven to finish.
Deglaze pan with White Wine & Lime Juice. Boil down to concentrate & stir in Butter for Buerre Blanc-pan sauce
Serve with: Black Beans with Lime Juice, Garlic, Pepper.
Rice cooked with Chicken Broth & Corn.
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Sesame-Crusted Tuna Salad with Edamame
Tuna
Sesame Seeds (White and Black)
Soy Sauce
Mirin
Honey
Lettuce Greens
Radishes, julienned
Cucumber, Julienned
Mushrooms, julienned
Edamame
Caviar, optional
Whisk together soy, mirin, honey.
Coat tuna with salt, pepper and sesame seeds.
Sear in hot pans. Let rest, slice.
Serve over salad greens.
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Tuna Salad Sandwich w/ Black Olive Dressing
Dressing:
¾ cup Parsley
¾ cup Black Olives
½ cup Olive Oil
4 Anchovy Fillets, minced
3 Garlic cloves, minced or powder
1 ½ Tbsp Lemon Juice
1 Tbsp Thyme
S & P
Snow Peas
2 cans Tuna
4 crusty Baguettes
2 Tomatoes, sliced
4 hard boiled Eggs, sliced
In bowl, mix parsley, thyme, olives, olive oil, anchovies, garlic, lemon juice, s & p.
Blanch snow peas in boiling, salted water for ~1 min. Drain & refresh in ice water. Pat dry and slice lengthwise.
Add tuna to 6 Tbsp of dressing & lightly toss.
Spread baguettes w/ rest of dressing, on bottom arrange snow peas, tomato, tuna, thin sliced egg.
Serve.
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Tuna with Pineapple Glaze
1 cup Pineapple Juice
½ cup White Wine Vinegar
1 tsp Ginger, finely chopped
3 Tbsp Soy Sauce
3 Tbsp Light Brown Sugar, firmly packed
6 Tbsp Ketchup, prepared or homemade
3 Tbsp Lime Juice
1 tsp fresh ground White Pepper
Tuna Steaks
Salt & Pepper
To prepare Glaze:
Combine pineapple, vinegar, ginger, soy, & brown sugar in small saucepan & bring to a boil.
Reduce heat to low & simmer until volume is reduced by half, ~30 minutes.
Add ketchup and cook ~5 min.
Remove from heat and add lime juice & white pepper.
Put glaze on grilled tuna steaks.
OR
Make Tuna Burgers: use ground tuna, form into patties, refrigerate at least 30 min.
Brush both sides with glaze & cook in skillet over med-high heat; basting often with glaze.
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Tuna w/ Wasabi-Vinaigrette & Seaweed Salad
2 Tbsp Mustard Oil (or 2 Olive Oil + 2 dashes powdered Mustard)
6 Tbsp Veg Oil
8 Tbsp Olive Oil
1 Tbsp Wasabi Powder
1 ½ Tbsp Lemon Juice
1 Tbsp Rice Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Chili Paste
2 Tbsp Soy Sauce
Salt
Combine all in bowl & whisk well.
Tuna – Sear on both sides.
Seaweed Salad (purchased or homemade)
Toast Points
Caviar
To Serve:
Slice tuna thin & drape in middle of plate.
Arrange seaweed salad around on side.
Drizzle sauce/vinaigrette around other side of plate & over tuna.
Dollop caviar on top of tuna and arrange toasts.
OR
Can use Salmon.
Serve with Avocado-Egg Salad & tortilla chips.
Avocado-Egg Salad:
1 Avocado
1 Hard-Boiled Egg
1 Onion, chopped (soaked in salt water for ~30 min) or Onion Powder
S & P
Mash avocado, dice egg & combine all.
Seaweed Salad:
2 oz dried Wakame Seaweed
1/3 cup Rice Vinegar
1 Tbsp Salt
1 Tbsp Sugar
½ tsp toasted Sesame Oil
½ cup Soy Oil
2 small Red Chile Peppers or Flakes
4 Tbsp Sesame Seeds, toasted
Place Wakame in mixing bowl & soak in tepid water for 20-3- min.
Remove from water, squeeze dry, & trim away tough spine.
Cut into thin strips & place in large bowl.
Combine vinegar, salt, sugar, & both oils.
Pour over Wakame, add pepper, & toss.
Sprinkle w/ sesame seeds.
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Fajitas – Shrimp & Scallops
½ lb Shrimp
½ lb Scallops
½ large Red Onion
½ large Yellow Onion
1 small Green Bell Pepper
1 small Red Bell Pepper
4 cloves Garlic
Salt & Pepper
Chipotle Powder
Ancho Chili Powder
Sauté vegetables until sift in olive oil.
Add salt, pepper, chipotle & ancho chili powder, & cumin.
Cover, simmer on low until veggies are soft.
Add 1/8 – ¼ cup Cilantro (fresh!!)
Sauté shrimp & scallops with similar seasonings until just cooked.
Add seafood in with vegetables.
Add 1 Tbsp lime juice.
*Serve in flour tortillas; avocado, sour cream, tomatoes.
Serve with Black Beans – Refrieds
1 can Black beans
Cumin, Ancho, salt, pepper, garlic
1 tsp Lime juice
Cook to meld flavors.
Smash with a potato masher.
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Sides:
Walnut-Parmesan Asparagus
Asparagus
Walnut, coarse chopped
Parmesan or Blue Cheese
Butter
Garlic, minced
Steam asparagus until tender, place in dish with melted butter, top with walnuts, garlic, & parmesan cheese.
Bake ~5 min., until cheese is melted.
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Baked Beans
2 can Pork & Beans (or other brown bean)
1 chopped Onion
1 chopped Bell Pepper
2 tsp Mustard
2 Tbsp Ketchup
2 Tbsp Worcestershire
3 strips Bacon
½ cup Brown Sugar
Cook ~45 minutes.
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Pickled Beets (Mom's via Aunt Berta's (my granddad's sister-My Dad's Aunt))
1 can Beets
1 cup Sugar
1 cup Cider Vinegar
Drain can beets, cut sliced beets.
Heat 1 cup sugar + 1 cup Cider vinegar.
Pour over beets & let stand for a couple of days in refrigerator.
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Black Bean & Barley Salad (Kwanzaa Salad)
1 cup Quick-cook Barley
1 can Black Beans, drained
1 large Red Bell Pepper
1 large Green Bell Pepper
¼ cup Parsley, chopped
2 Shallots, finely chopped
¼ cup Olive Oil
2 Tbsp White Wine Vinegar
1 ½ tsp grd Cumin
½ tsp Sugar
Salt & Pepper
6-8+ drops Hot Pepper Sauce
Bring 2 cup water & 1 tsp salt to boil in a medium saucepan.
Stir in barley & simmer, 8-10 min.
Remove from heat & let stand 3 min.
Meanwhile, in a large bowl, combine beans, bell peppers, parsley & shallot.
Add cooked barley & toss.
In a small bowl, whisk together oil, vinegar, cumin, sugar, salt, pepper, & hot sauce.
Pour over salad and toss.
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Cuban-Style Black Beans
1 pound dried black beans, rinsed and drained
2 medium white onions, halved lengthwise
2 medium green bell peppers, halved
4 bay leaves, divided
8 cups cold water
3 garlic cloves
1 tablespoon kosher salt, divided
6 tablespoons extra-virgin olive oil, divided
1/4 cup dry white wine
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon tomato paste
1 teaspoon ground black pepper
Chopped cilantro (optional)
Lime wedges (optional)
Combine black beans, 1 onion half, 1 bell pepper half, 2 bay leaves, and 8 cups cold water in a pressure cooker. Lock lid into place and set pressure to HIGH (15 pounds); bring up to pressure over high heat. When pressurized, reduce heat to medium and cook 15 minutes. Remove from heat, release pressure, and let stand until pressure is completely released. Remove lid. Discard onion, bell pepper, and bay leaves.
Meanwhile, finely chop remaining onion and bell pepper halves. Smash garlic on cutting board with flat side of a chef’s knife. Sprinkle with 1 teaspoon salt, then rub salt into garlic with the knife to form a paste.
Heat 1/4 cup oil in a large skillet over medium. Add chopped onions, chopped bell peppers, and garlic-salt paste. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Stir in remaining 2 bay leaves, wine, cumin, oregano, and tomato paste. Cook, stirring, until tomato paste is incorporated and wine has evaporated, 2 to 3 minutes.
Place uncovered pressure cooker over medium heat. Stir in onion-bell pepper mixture; season with black pepper and remaining 2 teaspoons salt. Simmer until beans are cooked through, about 30 minutes. Drizzle with remaining 2 tablespoons oil.
Serve black beans with cilantro and lime wedges, if desired, and season to taste.
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Black-Eyed Peas in Slow Cooker
1 1/2 lbs Black-Eyed Peas, rinsed and soaked
4 cups Water
Smoked ham/Bacon/Pancetta
1 medium Onion
2 cloves minced Garlic
Green Chiles (or some hot pepper), to taste
1 1/2 tsp Chili Powder
1 1/2 tsp Black Pepper
1 tsp Cumin
Soak beans overnight.
Add all to slow cooker.
Put on high for 30 min to 1 hour, then on low for at least 6 hours or overnight.
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Smothered Black Eyed Peas w/ Sausage
1 lb Smoked Sausage (Hillshire Farms), sliced in half lengthwise, cut ¼” slices, ~4 cups
2 cups chopped Yellow Onion (1 medium)
Salt
Fresh ground Black Pepper
4 cloves Garlic
4 Bay Leaves
5 sprigs fresh Thyme
3 tsp finely chopped Parsley
8 cups Chicken Stock
1 lb Black-Eyed Peas
In lg pot, medium heat, render sausage for 5 min.
Stir in 1 cup of onions, bay leaves, thyme, & parsley.
Season with salt & pepper.
Sauté for 5 min. until onions are wilted.
Stir in chicken stock, peas, & 1 Tbsp of garlic.
Bring the liquid up to simmer & cook for 1 ½ hours, or until the peas are tender.
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Blue Cheese Coleslaw (Josh & Susie)
White/Green Cabbage
Red Cabbage
Carrots
Red Onion
OR Use store bought Coleslaw Mix + Red Onions
½ cup Mayo
1 Tbsp prepared Horseradish
Blue Cheese, crumbled
S & P
Mix in bowl.
Add cabbage & onion and fold together.
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Broccoli Cheese Casserole (Mom)
Broccoli (2 pkgs Frozen)
2 eggs, beaten
1 small Onion, chopped
½ cup Mayo
1 cup grated Velveeta Cheese
1 can Cream of Mushroom Soup
Breadcrumbs
Cook broccoli according to package & drain.
Add all ingred. (But, ½ cup cheese)
Sprinkle remaining cheese on top & then sprinkle breadcrumbs on top of that.
Bake @ 350 for 40-45 min in a greased 9 x 13” pan.
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Brussel Sprouts (Susie's)
Oil & Butter
Brussel Sprouts
S & P
Essence
H2O
Balsamic Vinegar
Caramelize sprouts in oil & butter, add water & vinegar, reduce. Add more water if needed to caramelize nicely.
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Brussels Sprouts with Butternut Squash and Pomegranate Seeds
1 large Butternut Squash
2 1/2 pounds Brussels Sprouts
4 Red Onions, cut into chunks
1/2 cup Olive Oil
1 tablespoon Chili Powder
Salt
Black Pepper
1 cup Pomegranate Seeds
Susie’s Note:
Add Bacon or Prosciutto
Preheat the oven to 375°F.
Dice the squash fine (into ~1/2 dice) and place on baking sheet.
Cut Brussels sprouts in half if. Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
Put the vegetables into a serving dish, sprinkle on the pomegranate seeds. Toss and serve immediately.
Add bacon (optional).
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Butternut Squash Bread Pudding (Stuffing)
½ lb Squash, roasted w/ s & p diced
½ lb Sourdough Bread, diced
½ Tbsp Butter
½ med Leek, white & tender green part only, chopped
½ Garlic, minced
3-4 Eggs
2/3 cup Milk
2/3 cup Heavy Cream
½ tsp Thyme, chopped
1/16 tsp Nutmeg
Preheat oven to 400°F.
Butter an 8 x 8” pan.
On baking sheet, toast bread until crispy, ~10 min.
Reduce heat to 350°F.
In skillet sauté leeks & garlic, mod-high for ~2 min.
Reduce heat to moderate-low & cook for ~20 min.
In bowl whisk eggs, add in milk & cream, thyme, nutmeg, s & p.
Add bread.
Let stand ~15 min.
Gently fold in squash & leeks & transfer to prepared dish.
Bake for ~1 hour.
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Moroccan Carrot Salad (Cold)
Serve with Indian or Middle Eastern Dishes.
Carrots, 3 cups, thinly sliced
¼ tsp Coriander, grd
¼ tsp ground Cumin
¼ tsp Cayenne
1 Tbsp Lemon Juice
~1 Tbsp Olive Oil
1 Tbsp minced Parsley
1 small clove Garlic, minced or powdered
Salt
Boil sliced carrots on high for ~5 min.
Drain & cool.
Whisk all ingred. in bowl.
Add carrots & toss.
Serve at room temp.
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Ginger Carrots (Josh)
Carrots
Butter
Ginger, powder
Salt
Pepper
Parsley
First, steam the carrots, then sauté in butter with ginger, s & p, & parsley.
Serve.
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Sesame-Soy Carrots
For extra flavor, toast the sesame seeds.
1 ½ tsp toasted sesame oil
4 carrots, peeled and sliced
1 Tbsp light soy sauce
1 tsp hoisin sauce
2 Tbsp orange juice (or pineapple juice or just water)
½ tsp grated gingerroot
1 ½ Tbsp honey
1 Tbsp sesame seeds (toasting is optional)
1/8 tsp pepper (to taste)
salt, if needed, to taste
Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) & ginger.
Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender.
Stir in the honey.
Stir in well and cook until heated through.
Top with the sesame seeds. Season with pepper and salt, if needed.
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Spicy Chickpeas (Indian Side Dish, Serve w/ Chicken Do Pyaza)
2 Tbsp Olive Oil
1 med Onion, finely chopped
1 clove Garlic, minced
1 tsp Coriander
½ tsp Cumin
1/8 tsp Cayenne
1/8 tsp Turmeric
1 can Chickpeas, drained
Ground Black Pepper
Salt
*Optional: 1 tsp Lemon Juice
2 Tbsp chopped Cilantro
In skillet, cook onion & garlic, s & p, until onion begins to brown over moderately-high heat.
Add the 4 spices & cook ~1 min.
Add chickpeas & more s & p & cook until heated through.
* If adding lemon & cilantro – do just before serving.
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Lime & Chipotle Collard Greens
½ - 1 med Onion, thin sliced
1 clove Garlic, minced
Oil
½ Chipotle Pepper, chopped or Chipotle Powder
1-2 cups Chicken Stock
1 lb Collard greens
S & P
Splash or two of Lime Juice
Sauté onion & garlic in oil with chiles.
Add stock & boil.
Add greens.
Season with s & p.
Cover & simmer over mod-low heat, ~40 min.
Take off heat.
Add lime juice.
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Creamed Collard Greens
Several large bunches of Collard Greens
Salt
Oil
1 cup chopped, cooked Bacon
2 large Shallots
3 Tbsp All-Purpose Flour
1 1/2 tsp Sweet Paprika
1-2 cups Whole Milk
1-2 cups Heavy Cream
Black Pepper
Cook bacon, drain.
Add shallots to pan over medium heat, ~5 min.
Add flour & paprika, stir constantly for 2 min.
Whisk in milk & cream, bring to boil, whisk often.
Stir in collards, reduce to low. Simmer, stirring often, until greens are tender & sauce thickens, ~30 min.
Season with salt & pepper.
Garnish with bacon pieces.
NOTE:
This is for preparing a LOT of greens so, remember to cut ingredient amounts when preparing a small amount of greens.
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Sautéed Greens
2 large bunches greens (chard, collards, kale or mustard)
1 tablespoon Olive Oil
½ - 1 Onion, Diced
2-4 cloves Garlic, thinly sliced or diced or minced
Few pinches Red Pepper flakes (optional for heat)
1 tablespoon Sherry Vinegar or Cider Vinegar
1/2 teaspoon Salt, or more to taste
Rinse greens well.
Tear or cut leaves away from stems and discard stems.
Coarsely chop.
Heat oil in large skillet over med-high heat.
Cook onions a few minutes, add garlic and pepper flakes, then add greens, a few handfuls at a time, stirring in between. Put lid on to initiate wilting.
Once all greens are wilted in pan, stir in vinegar and salt.
Cover. Cook until just tender, 2-15 minutes, depending on the type of greens and your preference.
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Elote - Mexican Street Corn
Corn on Cob
Mayo
Chili powder (Cayenne)
Cilantro
Grated Mexican Cheese or Parmesan
Lime Juice
Grill corn. (Can wrap in foil and grill). Slather corn in mayo, chili powder, cheese and lime juice.
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Corn Pudding (Mom)
2/3 cup Sugar
2 Eggs, stirred (not beaten)
2 Tbsp Flour
½ tsp Salt
1 ½ cup Milk
½ stick Butter, melted
2 cups fresh, frozen, or canned Corn
Mix & put in greased pan (8 x 8).
Bake @ 350 for 45 min – 1 hr (light brown on top).
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Lemon-Herb Couscous
1 small Onion, chopped
1 clove Garlic, minced
Olive Oil
½ - 1 Chicken Bullion Cube
àSauté
Couscous -- Prepare according to package.
Fresh Parsley, chopped
Fresh Basil, chopped
Fresh Mint, chopped
Lemon Juice
Toss all together & serve.
Good w/ Coriander-Cumin-Spiced-Rubbed Pork/Chicken & sautéed Squash.
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Orange-Cranberry Relish
1 bag Frozen/Fresh Cranberries
1 cup Sugar
Zest of 1 Orange
Juice of 1 Orange
Splash of Grand Marnier
Mix all in food processor & refrigerator.
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Cucumber & Feta Salad
Cucumber, diced (cold)
Feta, crumbled (cold)
Lemon Juice
Salt
Olive Oil
Thyme
Oregano
Pepper
Parsley
Optional: Tomatoes
Whisk together & pour over cukes & feta.
Serve over sautéed chicken (olive oil, s & p, thyme, & oregano).
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Grilled Eggplant, Tomatoes, & Feta Towers
1 small–medium Eggplant
Olive Oil
1 Tomato
Feta Cheese
Spice Mix (for lamb): Lavender, Fennel Seeds, Black Pepper, White Pepper, Salt.
Prepare grill.
Preheat oven to 350°F.
Spread eggplant slices & tomato slices on a greased foil-lined sheet pan & season with spice mix on one side.
Place eggplant on grill, when done transfer to plate.
Place sheet pan with tomatoes on it on grill to warm & bubbly tomatoes; just a few min.
Assemble towers:
Using wide spatula, layer eggplant slice, tomato slice, & basil leaf in a ramekin. Sprinkle with ~ 1 tsp Feta.
Repeat once more and top with an additional eggplant slice. Press down lightly.
Place ramekins on a baking sheet & bake until heated through (~10-25 min).
Drizzle with olive oil & garnish with basil.
NOTE: A great side dish for Lamb chops (with Lavender-Fennel Dry Spice Rub) & Caramelized Figs.
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Belgian-Style Frites
3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste
Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long.
Dry all the pieces thoroughly in a clean dish towel.
This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each.
Do not fry more than one batch at a time.
When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch.
They should be lightly colored but not browned. Remove and drain on paper towels.
Be sure to bring the temperature of the oil back to 325°F in between batches.
At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
Heat the oil to 325°F.
Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes.
Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve.
Never cover the potatoes to keep them hot as they will immediately turn soft and limp.
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Green Beans with Balsamic-Shallot Butter
1/2 cup Balsamic Vinegar
2 large Shallots, finely chopped
4 Tbsp Butter, room temp.
2 lb fresh Green Beans
Salt
Pepper
Sauté shallots with balsamic.
Bring to a boil until reduced to about 1 Tbsp.
Partially cook beans in boiling water for about 5 minutes.
Toss beans with shallot-balsamic glaze.
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Green Beans w/ Green Olives & Garlic
Green Beans
Green olives with Pimentos, chopped
Garlic, minced
Hot Pepper Flakes
*If using fresh beans, boil in salty water, then flash with ice water.
Add garlic to hot oil, along w/ chopped olives, sauté a few seconds to a minute (just enough to heaten).
Plate greens beans, pour garlic & olives over beans & hot pepper flakes & toss.
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Green Beans with Mustard-Seed Butter
½ TbspYellow Mustard Seeds
1 medium Shallot, thin sliced
1/6 cup Sherry Vinegar
1/16 cup Water
1/8 cup Heavy Cream
¼ stick Butter
1/16 cup Whole-Grain Mustard
S & P
1 lb Green Beans
In lg skillet, toast mustard seeds over med-high heat w/ lid on ‘til they start popping.
Add shallots, vinegar, & water to skillet & simmer over mod-low heat ‘til liquid is reduced to 1 Tbsp, ~12 min.
Add cream & simmer over mod. heat ‘til thick, ~5 min.
Transfer to bowl & let cool.
Stir in butter & mustard.
Season with salt & pepper.
Boil green beans in salted water, ~8 min.
Drain.
Add mustard butter & toss with salt & pepper.
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Green Beans with Peppers and Shallots
2 Tbsp olive oil
12 ounces medium-sized green beans, tails trimmed
3 large shallots (about 3 to 4 ounces total), peeled and sliced lengthwise into ½-inch wedges
4 ounces bell pepper (minis or any color regular), sliced thickly
6-7 sprigs fresh thyme, tied with string
1 tsp kosher salt
2 ounces thick-cut bacon, torn into pieces (optional)
2 to 3 Tbsp coarsely ground Parmigiano,
Option to also add: a drizzle or two of balsamic glaze, or a combination of 1 teaspoon balsamic vinegar and 1 teaspoon maple syrup
Note: Add Carrot, julienned
Put the olive oil in a medium (10-inch) seasoned cast-iron skillet and heat it over medium heat.
When the oil is hot, add the beans, shallots, peppers, bunch of thyme, salt and bacon pieces (if using). Turn the heat up to slightly higher than medium or until the veggies are sizzling in the pan.
You want to maintain a gentle sizzle.
Cook, stirring only infrequently at first but more often as browning begins to occur, for 18-25 minutes, or until the peppers and shallots are soft and well-browned and most of the green beans have some browning on them. (Some will be very brown.)
Remove from the heat, remove the bunch of thyme, add any optional finishes you would like, and stir.
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Hushpuppies
¾ c S.R. Flour
¼ c S.R. Cornmeal
~ ¼ tsp Baking Soda
~ ½ c Buttermilk
½ Egg
~ 1/8 c Onion
Salt
Parsley
Preheat oil to 350°F.
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Blue Cheese & Walnut Roasted Potato Slices (Susie)
~10 small Red Potatoes, cut into ~ quarter inch slices or wedges
1 Tbsp Olive Oil
¼ tsp Salt
1/8 tsp Pepper
4 oz (1 cup) crumbled Gorgonzola (or other good Blue Cheese)
½ cup chopped Walnuts or Pecans
2 Tbsp chopped fresh Chives
Heat oven to 400°F.
In bowl, combine potato slices & oil; toss to coat.
Sprinkle with s & p.
Bake for 20 min or until tender.
In small bowl, combine cheese & nuts & chives; mix well.
Top each potato slice w/ cheese mixture & place back in oven & warm thru (until cheese begins to melt slightly).
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Crispy Scalloped Potatoes with Chive Cream Cheese
Potatoes, cut very thin on mandolin
Salt
Pepper
Thyme
Chive Cream Cheese
Half & Half (optional)
Sauté potatoes in skillet until beginning to turn golden.
Start layering in individual ramekins.
Between layers add salt & pepper & thyme. (can also add some cream cheese b/w layers too).
Dollop of cream cheese on top.
Can drizzle half & half over top if desired, for a creamier dish.
Bake (420) for ~15-20 minutes.
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Herbed Potatoes (Mom)
12 med Potatoes (golf ball size) – cook whole; cool; peel & dice
4 slices White Bread (ends), cubed
½ lb Velveeta, shredded
1 tsp Salt
¼ tsp Pepper
1 Tbsp Parsley
Mix all together, put in 9 x 13 inch greased pan (don’t pat down).
Mix 2 sticks Butter (melted) in another pan & add ¾ cup Milk.
Pour over top of potatoes.
Sprinkle ~ 1/3 cup Seasoned Bread Crumbs on top.
Bake @ 350 for ~45 minutes.
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New Potatoes w/Thyme & Saffron
1 cup Chicken Stock
Pinch of Saffron Threads
4 Tbsp unsalted Butter
3 lbs New Potatoes, quartered
2 med Shallots or dehydrated minced Onion
Thyme, several lg pinches
2 Bay Leaves (1 broken in half)
S & P
Heat stock to boil, crumble in saffron & minced onion & steep for at least 15 min.
Melt butter in skillet, add potatoes & cook at least 4-5 min (coat potatoes well with butter).
Add bay leaf (leaves), cook ~1 min.
Add thyme, cook ~1 min.
Add infused stock and s & p.
Cover & cook over low heat until tender, ~15 min.
Uncover & cook, until reduced.
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New Potato Salad w/ Sautéed Onion Vinaigrette
3 Tbsp Olive Oil
1 lg Spanish Onion, finely sliced
1 lg Shallot, finely sliced
2 cloves Garlic, finely chopped
½ cup Sherry Vinegar
2 lbs New Potatoes, boiled & quartered
¼ cup finely chopped Parsley
S & P
Sauté onions ‘til golden brown.
Add shallots & garlic & cook ~1 min.
Remove from heat.
Add vinegar.
Pour over warm potatoes, add parsley & stir.
S & P
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Individual Scalloped Potatoes
Unsalted Butter, softened, for the ramekins
1 1/4 cups grated sharp White Cheddar Cheese
1/2 cup grated Parmesan Cheese
1 Tbsp finely chopped fresh Chives
1/4 tsp all-purpose Flour
Large pinch of Cayenne Pepper
2-4 Yukon Gold Potatoes (1½ to 2 in in diameter), unpeeled
Kosher salt and freshly ground Black Pepper
~1/3 cup Heavy Cream
Preheat the oven to 350oF. Generously brush ramekins with butter.
Combine the cheddar, parmesan, chives, flour and cayenne in a large bowl.
Thinly slice potatoes a little less than 1/8 in thick (use mandolin) & add to the cheese mixture.
Add salt and black pepper & toss to combine.
Divide half of the potato-cheese mixture among ramekins, filling them about halfway (arrange the potato slices so they go to the edge of the ramekins).
Top with half of the cream.
Repeat with the remaining potato-cheese mixture and cream.
Transfer the ramekins to a baking sheet, cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not completely cooked through, ~40 min.
Increase oven temp to 425oF, uncover the ramekins and bake until the potatoes are tender and golden brown, 15 to 20 minutes.
Run a knife around the edges and let stand 10 minutes before serving.
Note: This can take a lot of cream.
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Tartiflette
2 1/2 lb potatoes, peeled
1/2 lb slab bacon, cut in small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
Salt
Pepper
1 lb Reblochon-style cheese, sliced
Preheat the oven to 350 F.
Place the potatoes in the pot, cover with water, and bring to a boil.
Cook for ~ 20 minutes, or until the potatoes are easily pierced with the knife.
Remove from the heat, drain, and let sit until they are cool enough to handle.
Cut the potatoes into small dice and set aside.
In the sauté pan, cook the bacon over high heat until browned.
Drain, leaving 1 tablespoon of fat in the skillet and add the onion.
Cook over mod-high heat for ~5 min until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally.
Add the potatoes and season with salt and pepper.
Remove the potato mixture from the heat and place half of it in the ovenproof dish.
Spread half the cheese slices atop the potato mixture.
Cover this with the other half of the potato mixture.
Top with the remainder of the cheese.
Bake in the hot oven for 20 minutes, or until golden brown and bubbling.
Serve hot.
* Substitutes for reblochon: gruyère, taleggio, fontina, raclette cheese or perhaps a ripe camembert or munster (every soft and easily melting cheese will do). In Portugal, amanteigado cheese will be great but the best substitute for reblochon is certainly queijo da Serra.
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Barley Risotto
1 Tbsp Olive Oil
2 cloves Garlic, minced
1/2 chopped Onion
1 Cup sliced Mushrooms
1 1/2 Cups Barley
1/4 Cup White Wine
4 Cups Vegetable Stock
1 Cup fresh diced Tomato
1 cup Peas
Salt and Pepper
grated Romano Cheese
In olive oil, sauté onion and garlic until softened.
Add mushrooms, cook until browning.
Add barley and cook for 5 minutes until lightly toasted.
Add white wine, cook a few minutes.
Add ~3 c stock, tomato, salt & pepper.
Bring to boil, cover and simmer 25 minutes, stirring occasionally.
Add peas and some additional broth if needed, simmer an additional 10-15 minutes.
Stir in cheese, and more salt & pepper if needed.
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Risotto
6-8 cups Chicken or Beef or Veal Broth
3 Tbsp Olive Oil
½ cup finely chopped shallots (about 2)
1 cup Arborio rice
½ cup White Wine
4-6 Tbsp unsalted Butter
½ cup Parmesan
¼ cup chopped Parsley
S & P
Heat stock in pan; keep hot.
Sauté shallots in oil, ‘til translucent.
Add rice and cook, stirring, ‘til rice begins to make clicking sounds (~3-4 min).
Add wine to rice. Cook until rice absorbs wine.
Add hot stock, 1 ladle at a time; keep doing until rice has absorbed as much liquid as it can and is looking creamy.
**At this time could add cooked mushrooms or pumpkin puree, etc…
Remove from heat.
Stir in butter, parsley, salt & pepper.
Serve immediately.
*Pictured is a Lemon Risotto. Follow same procedure as above adding Lemon Juice and Zest.
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Corn, Tomato, & Basil Risotto (Susie’s)
Onion, diced
Olive Oil
Rice, 1 cup
White Wine (~ ½ cup)
Chicken Broth (~2-3 cans), heated in separate pot.
Tomatoes, diced (Romas, cherry, or any regular just drain the juice)
Corn, ½ can (a couple of spoonfuls of corn pureed or use creamed corn)
Basil, julienned
Parmesan &/or Goat Cheese
Sauté onion in oil ‘til translucent.
Add rice and stir ‘til the rice begins to click a bit.
Add wine, reduce.
Begin adding the hot broth, a couple of spoonfuls at a time.
Stir almost continuously ‘til broth is absorbed.
Continue adding broth in the same manner ‘til rice is tender and creamy (~20-30 min).
Add in corn; stir together.
Stir in cheese (Goat Cheese).
Fold in tomatoes and basil, serve immediately.
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Moroccan Style Risotto (Susie and Josh)
*a nice use of leftovers when you have humus!!
Isreali Couscous (the Large, pearl couscous), cooked per package directions
Bacon Grease
Olive Oil
Kale, pre-cooked
Squash, pre-cooked
Onions, pre-cooked
Humus
Water
Pork Tenderloin or Chicken, pre-cooked
Salt and Pepper
Lemon Juice
* Can use all leftovers: grilled squash and onions, grilled pork tenderloin, cooked kale
Cook couscous according to package directions
Chop up all of the leftovers into small cubes, rough chopped to approximate the size of the couscous. Sauté in a pan with bacon fat and olive oil.
Add some salt and pepper.
Add in a few large spoonfuls of humus about a 1/2 cup.
Add some lemon juice and some water to thin out humus to desired consistency.
Add cooked couscous and stir in.
Add in a bit more water and simmer on low.
Adjust seasonings, add in a bit more olive oil or lemon juice or humus as desired.
Serve in a bowl like risotto!
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Butternut Squash Risotto
1 small Squash (~1 ½ lbs)
1 ¾ cups Chicken Broth
½ cups Water
1 small Onion, chopped (~ ½ cup)
1 lg Garlic clove, sliced thin or minced
1 ¼ tsp minced, peeled Gingerroot
3 Tbsp unsalted Butter
½ cup Arborio Rice (or other long-grain rice)
¼ cup Dry White Wine
2 Tbsp chopped fresh Chives
Preheat oven to 450°F.
Halves squash lengthwise & disregard seeds.
Peel one half & cut into ¼ inch dice.
Put remaining half, cut-side down in oiled baking pan w/ diced squash & season with salt & pepper.
Bake squash, stirring diced occasionally, ‘til tender & browned lightly, 15-20 min.
Scoop out flesh of halved squash and dice.
In saucepan, bring broth & water to a simmer.
In another pan cook onion, garlic, ginger in butter over mod-low heat, ‘til softened.
Stir in rice & cook over mod heat, stirring, ~1 min.
Add wine & cook, stirring ‘til absorbed.
Add broth a ladle (~ ¼ cup) at a time, ‘til absorbed.
When half the broth has been added, add the diced squash & cont. adding broth, ‘til creamy.
Stir in chives, s & p to taste.
Serve immediately.
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Sausage Stuffing or Dressing
1 pkg Regular flavor Jimmy Dean Pork Sausage
4 oz mushrooms
2/3 cup diced Onions
½ - 1/3 cup diced Carrots
2/3 cup diced Celery
1 Garlic clove, minced
½ pkg frozen Spinach, thawed, drained
1 tsp dried Rosemary
½ tsp Black Pepper
½ pkg Bread Crumbs or ½ lb fresh, toasted
1 cup Chicken Broth
½ Egg, lightly beaten
325 oven.
Cook sausage over med-high heat; drain.
Add mushrooms, onion, carrots, celery, & garlic.
Cook 10 min.
Transfer to bowl, add remaining ingred.
Pour into a buttered casserole.
Bake ~1 hour.
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Spinach with Boursin
Spinach
Chicken Broth
Boursin Cheese
Cooked spinach in a little chicken or vegetable broth and serve with Boursin Cheese on top.
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Chile-Vinegar Cooked Spinach (Susie)
2 small Shallots
1 Garlic clove (or 1 Tbsp minced)
Olive Oil
1 bag Spinach (1 lb)
½ cup Chicken Broth
1 tsp Chile Paste
Black Pepper
Sauté shallots & garlic on oil until browning, add spinach & sauté until wilted.
Add broth & chile paste & black pepper.
Boil until reduce to reduce almost no liquid.
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Sautéed Squash
Squash
Olive Oil
Garlic
Cumin
S & P
Paprika
Sauté garlic, add squash, add spices, cover & sauté ‘til soft.
** Add plenty of good Olive Oil.
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Cheddar Cheese Soufflé
4 Eggs, room temperature, separated
2 Tbsp Butter
3 Tbsp Flour
½ tsp Salt
dash Pepper
dash Paprika
¾ cup Milk
2 cups (1/2 lb) grated Sharp Cheddar Cheese
¼ tsp Cream of Tartar (or 1 ½ heaping spoonfuls of Cornstarch)
350 oven.
In bowl, let egg white warm to room temp.
Make roux with salt, pepper, cook/mix until smooth.
Stir in milk. Over med heat bring to boil, stirring, remove from heat.
Add cheese & stir ‘til melts.
Let cool, then stir in slightly beaten egg yolks.
Beat egg whites with cream of tartar or cornstarch until stiff peaks form.
Gently fold whites into mixture.
Pour into a greased 2 Qt soufflé dish. Make a divet ~1” toward center of soufflé with spoon.
Set dish in pan with ~1” water up the sides.
Bake 50-60 min.
Serve immediately.
Serve with Shrimp Newburg Sauce.
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Goat Cheese and Thyme Soufflé
2 Tbsp Parmesan Cheese, grated
2 Tbsp unsalted Butter
¼ cup All-Purpose Flour
½ cup Milk
2 Tbsp Dry White Wine
½ tsp Mustard
½ tsp Anchovy Paste
3 ½ oz. Goat Cheese, crumbled
1 ½ tsp Thyme
Salt & Pepper
2 Lg Eggs, separated + 3 Lg Egg Whites
¼ cup grated Sharp White Cheddar
Cornstarch
Preheat oven to 375.
Butter a 1 qt soufflé dish.
Add parmesan & turn dish to coat w/ cheese.
In medium saucepan, melt butter over low heat.
Add flour, whisk.
After roux is ready, whisk in milk, wine, mustard, anchovy paste, & cook, whisking, until sauce is smooth & thick (~8 min).
Remove from heat & stir in goat cheese & 1 tsp thyme.
Season w/ salt & pepper & stir in egg yolks.
In a large stainless steel bowl, beat egg whites w/ a pinch of salt & cornstarch until soft peaks form.
Fold/stir 1/3 of whites into soufflé mix, then fold remaining whites until just a few streaks remain.
Pour into prepared dish.
Sprinkle top with cheddar, thyme, & pepper.
Bake for ~25 min.
** Can also bake in two 2-cup ramekins but reduce cooking time.
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Southwest Relish
1 cup Corn
2/3 cup chopped Red Onion
¼ cup Cilantro
3 Tbsp Lime Juice
1 Tbsp Olive Oil
1 medium Avocado, cut into bite-sized pieces
1 clove Garlic, finely chopped
1 can (15 oz) Black Beans, rinsed & drained
Mix all ingredients.
Cover & refrigerate at least 1 hour to blend flavors.
Serve with chicken.
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Thyme-Roasted Sweet Potatoes
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Preheat oven to 400°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.
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Thai Basil & Sweet Corn
4 cloves Garlic, chopped
2 small Chilies
2 Tbsp Cilantro
2 Tbsp Fish Sauce or Soy Sauce
2 cups Corn Kernels
1 Tbsp Brown Sugar
½ cup Thai Basil
Oil
Puree garlic, chilies, cilantro, & soy sauce into paste.
Set aside.
Heat oil in wok/pan – fry the paste on high ~30 seconds to 1 minute, stirring.
Add corn & brown sugar.
Stir-fry until warm & add basil at last minute.
2-4 servings.
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Tostones/Patocones (Susie’s)
Tostones in Puerto Rico, Venezuela
Patacones in Costa Rica, Columbia
Green Plantains
Oil
Salt
Peel plantains, cut into ~ 1 inch chunks, sauté for ~1-2 minutes and remove.
Drain on paper towel (to cool a few minutes).
Smash the chunks with a plate and wax paper and fry in oil again. Salt immediately.
Serve with Guacamole or a Cilantro-Yogurt Sauce.
Cilantro-Yogurt Sauce:
½ bunch cilantro
4 scallions
½ habanero chile or Jalapeno
2 limes
Kosher salt
1 cup sour cream or Greek yogurt
Out all in blender.
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Baked Zucchini (Tortini)
Zucchini, cut very thin on mandolin
Garlic, 1 clove, diced
Onion, 1 small, diced
Parsley
Salt
Pepper
Parmesan
Sauté zucchini with garlic, onion, parsley, S & P for a few minutes.
Cool for a couple of minutes.
On sheet pan, layer zucchini in circle, disc, ~3 inches in diameter. Sprinkle with cheese, add another layer. Keep doing this for about 4 layers.
Bake in oven (420) for ~10 minutes or so.
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Zucchini & Squash Tart Roses
1 sheet puff pastry, defrosted according to package directions
1 yellow squash, small
1 zucchini, small
4 oz goat cheese, room temperature
1–2 tablespoons heavy cream
2 tablespoons soft fresh herbs such as parsley, chives, dill, basil, or chervil
1 garlic clove, finely minced
2 teaspoons lemon zest
1 tablespoon Parmigiano-Reggiano, grated
1/2 teaspoon crushed red pepper flakes or black pepper
Kosher salt
Use a mandolin to thin slice the squash and zucchini.
Lay slices on a pan and lightly salt them.
Allow to sit with salt on them for 15-30 minutes to remove excess water.
Use paper towel to remove water off vegetable slices.
Layer the zucchini and squash over the top and lightly salt them.
Preheat oven to 400°F.
Mix together the goat cheese, heavy cream, lemon zest, herbs, and garlic.
Start with one tablespoon of cream and if it still seems a little thick add more.
Roll out the puff pastry until it is an even thickness and the folds are flattened.
Cut the puff pastry into 6 fairly even strips.
Spread goat cheese mixture onto the puff pastry.
Shingle squash and zucchini (alternating between the two) down the puff pastry, leaving the bottom bare.
Fold over the bottom of the puff pastry up, covering the bottom half of the zucchini/squash slices.
Roll the strip into a rose.
Place into the prepared muffin tin (sprayed with oil or rubbed with butter.
Repeat with remaining strips.
Sprinkle a little parmesan over the top of each rose.
Sprinkle crushed red pepper or black pepper.
Bake for 30-40 minutes until the puff pastry is golden and the squashes is lightly roasted.
Remove from the muffin tin and allow to briefly cool.
Notes for Substitutions:
Ricotta – Extremely mild and a little sweet, this would be a great base for fresh herbs and garlic. Make sure to add the heavy cream to make it spread easily.
Boursin Cheese – You don’t need to add any additional herbs if using Boursin. This Gournay cheese comes in a variety of different flavors and has a texture slightly similar to cream cheese. Add the heavy cream to make it more spreadable.
Whipped Cream Cheese – This will give you the tang of goat cheese. Use a plain variety and add in your own flavors or skip adding fresh herbs and garlic and use an onion and chive variety. You can also use regular cream cheese with the addition of heavy cream.
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Zucchini & Yellow Squash Tian
1 Zucchini, sliced
1 Squash, sliced
Olive Oil
Yellow Onions, 3-4
Thyme
Red Pepper Flakes
S & P
Basil (fresh, minced)
Nice Olive Oil
Garlic, minced
All-Purpose Flour
1 Roasted Red Bell Pepper
Bread Crumbs
Grated Parmesan
Preheat oven to 350.
Cut zucchini & squash & lay flat on clean towel; salt & allow liquid to be released (~20 min).
In a small bowl combine good olive oil, basil, & garlic, let sit ~15 min.
In skillet, sauté onions over medium heat w/ thyme, salt, pepper, red pepper until caramelized, ~15 min.
Toss zucchini & squash w/ flour.
Pour a little basil oil in bottom of 8 x 8 (or 9 x 9) pan, cover w/ all onions, lay row of zucchini, then squash (alternate until gone), add julienned roasted red pepper b/w zucchini & squash rows, drizzle w/ rest of basil oil, sprinkle w/ breadcrumbs, then Parmesan.
Bake for ~40 min.
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Soups/Stews:
Creamy Artichoke Soup
2 Tablespoons Extra-Virgin Olive Oil
2 Leeks, white part only, washed well and chopped
1 clove Garlic, minced
1 small Potato, peeled and chopped
Cognac or Brandy, just a couple of drops (Optional)
1 (8-Oz) pkg frozen Artichoke Hearts, thawed
2 cups Chicken Stock
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
2 Tablespoons Mascarpone Cheese or Cream Cheese
2 Tablespoons chopped Chives, for garnish
Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.
If adding Cognac, do so now.
Add the artichokes, stock, salt, & pepper & cook until the veggies are tender, ~20 min. Puree.
Cook a bit longer to thicken.
Add cream cheese.
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Asparagus Soup (Susie's)
1 Shallot, chopped fine
1.5 bunches Asparagus, diced
1 medium Potato, diced very small
2-4 cups Vegetable Stock
Salt & White Pepper
Sauté shallots in olive oil for ~1-2 min, then add asparagus & sauté for a few more minutes.
Add broth & potatoes, bring to boil.
Turn heat to medium & simmer for 20-30 minutes or more.
Puree soup.
Garnish with Parmesan cheese that's been crisped in a pan/skillet over med-high heat & very thin slices of asparagus that's been browned in the skillet.
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Old-Fashioned Beef Stew
1 lb Beef tips/steak, cut into 1” cubes
2 Tbsp all-purpose Flour + Essence mixed in.
2 tsp Veg oil
2 lg yellow Onions, thinly sliced.
2 cups sliced Mushrooms
2 cloves Garlic, minced
2 cups Beef Broth
Red Wine
4 cups sliced Carrots
2 medium Potatoes, sliced or diced
1 cup Green Beans
1 Tbsp Cornstarch
1 Tbsp cold H2O
¼ cup chopped Parsley
S & P
Coat beef w/ flour, shake off excess.
Sauté in pan in oil over med-high heat, until browned. Place on plate.
Add onions & mushrooms to pot; sauté ~`6 min.
Add garlic; sauté ~`1 min.
Pour off fat.
Return meat to pot.
Add wine and broth.
Add enough water to just cover, bring to boil.
Reduce heat to low, simmer until beef is tender (~1.5 hours).
Add carrots, potatoes, & green beans.
Cover partially; simmer ~ 15 min.
Mix cornstarch & water together and add to pot to thicken (increase heat).
Sprinkle with parsley and serve.
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Winter Beef Stew
1 lb stew Beef
Cooking Oil
2 cans Beef Broth (14.5 oz cans)
~2 tsp Worcestershire Sauce
2 tsp fresh Oregano (3/4 tsp dried)
2 tsp fresh Basil (3/4 tsp dried)
½ tsp Pepper
2 cups cubed Potatoes
1 can Green Beans
1 cup sliced Carrots
1 cup sliced Celery (opt’l)
1 can great Northern Beans (rinsed & drained)(15.5 oz)
1 can diced Tomatoes (14.5 oz)
1 small yellow Squash or Zucchini, sliced (or both)
In pot, brown meat. Drain. Stir in broth, Worcestershire, dried herbs, & pepper; bring to boil.
Reduce heat; simmer, covered, ~1 hour.
Stir in potatoes, green beans, carrots, & celery. Bring to boil. Reduce heat; simmer, covered ~20 min.
Stir in great northern beans, tomatoes, squash, fresh herbs (if using them).
Return to boil; reduce heat.
Cover; simmer for 5 min.
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Carbonnade Flamande (Beef and Beer Stew)
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Chuck Roast, trimmed and cut into stew cubes
2 (11.2oz) bottles of Flemish Sour Ale *
4 slices of bacon, diced
3 medium onions, sliced
3 cloves of garlic
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups beef broth
2 bay leaves
4 springs of fresh thyme
1 tablespoon dark brown sugar
1 tablespoon whole grain mustard
1 Cup chopped parsley plus more to garnish
Salt and pepper to taste
Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
In a dutch oven, heat the olive oil until piping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
Cook for 1.5 hours.
Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
Sprinkle some fresh parsley on top and serve with fries.
* Cherry beer/ dark table beer/ Westmalle dubbel (dark)
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Bisque (Lobster, Shrimp, Crab, or Crawfish)(Susie)
Lobster, Shrimp, Crab, or Crawfish Meat
1 medium Onion, minced
1 Lg Carrot, minced
1 clove Garlic, minced
1 stalk Celery, minced
½ cup dry Sherry
1 cup Stock
1 Tbsp Tomato Paste
1 sprig/Tbsp Thyme
1 Bay Leaf
¼ tsp Paprika
2 cups Cream (1 pint)
S & P
Sauté minced veggies in olive oil.
Add sherry: deglaze & reduce.
Add stock & boil.
Add tomato paste, thyme, bay leaf, paprika, s & p.
Add cream.
Season further.
Add meat.
Thicken.
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Roasted Yellow & Red Bell Pepper Bisque
1 lb Yellow Bell Peppers, halved lengthwise & seeded
1 lb Red Bell Peppers, halved lengthwise & seeded
4 Garlic cloves, chopped fine
4 cups Chicken Broth
2 cups Heavy Cream
½ cup Dry White Wine
1 Tbsp Sugar
Tabasco to taste
S & P
Crème Fraiche or Sour Cream for garnish
To Roast Peppers:
Preheat oven to 400.
In shallow baking pan, roast peppers (w/ olive oil) until skin begins to darken, ~15 min.
Cut peppers into pieces.
Keep colors separate.
For Soup:
In blender puree yellow peppers w/ half the garlic (2 cloves) & transfer to a small saucepan.
Puree red peppers w/ remaining garlic (2 cloves) & put into another saucepan.
Add to each pan 2 cups chicken broth, 1 cup cream, ¼ cup white wine, 1 ½ tsp sugar, hot sauce, S & P.
Boil mixtures until reduced to ~2 ½ cups each and thicken (cook ~30 min then add starch).
To Serve:
Pour some of each soup into separate cups.
Pour simultaneously into bowls (from opposite sides) & garnish w/ a drizzle of sour cream.
* Could add corn to the soups.
** Yellow is the tastiest!
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Black Bean Chili
1-2 cans Black Beans
½ Lg Onion (Red/Purple Onion), diced
2 cloves Garlic, diced
1 ¼ tsp Cumin
1/3+ tsp Paprika
1/16 tsp Cayenne or *10-20 dashes Texas Pete
2/3+ tsp Chili Powder (for chili)
2/3 tsp Oregano
1 can diced Tomatoes w/ juice
1/8 tsp Sugar
Salt
Pepper
Butter for sautéing
In pan/stock pot, sauté onions in butter.
Add garlic, sauté ‘til translucent.
Add spices & some water (so nothing sticks).
Sauté 3-5 min.
Add tomatoes & juice, add ~ ½ -1 can water, sugar, & a little salt.
Simmer 10-30 min.
Stir in black beans & enough water to rinse can.
Simmer ~10+ min.
Add salt & pepper to taste.
Serve over cornbread!!
Garnish with Avocados.
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Black Bean Soup
¼ cup chopped Onion
1 garlic clove, minced
1 can Black Beans
1 Roasted Red Pepper, chopped (or Chipotle Chile – if dried, place in boiling water & let
stand 15 min or until soft).
2 cups Water
¼ tsp Oregano
1/8 tsp Cumin
1 can Chicken Broth
¼ tsp grd Red Pepper
1 can diced Tomatoes & Green Chiles, undrained (or 1 can Stewed Tomatoes)
Sauté onion in olive oil, ~2 min.
Add garlic, sauté ~1 min.
Add beans, red pepper (or Chipotle), water, oregano, cumin, & broth; bring to boil.
Cover & reduce heat to simmer ~10-20 min +/-.
Stir in grd red pepper & tomatoes.
Serve w/ Hot Pita Chips (under “Spicy-Orange Chicken”).
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Bouillabaisse
Very economical and time-efficient bouillabaisse recipe. It is adapted from Chef Scott Cutaneo of Le Petit Chateau in Bernardsville, N.J., and was originally seen on FoodNation with Bobby Flay. This recipe serves between 6-8 people.
* Great with just about any fresh Sea Food: Suggested …
½ lb sea scallops; bay scallops are fine but much smaller
½ lb medium to large shrimp, shelled and de-veined
½ lb mussels, scrubbed well, beards removed
<½ lb red snapper fillets
<½ lb monkfish fillets (or other white fish such as halibut or grouper)
1/8 lb butter
4 Tbsp olive oil
2 garlic cloves, minced
½ onion, diced
½ carrot, diced
1/4 leek, diced
1/4 celery stalk, diced
½ cup dry white wine
3 cups fish stock (vegetable stock also works)
1 Tomato, peeled, seeded and chopped
½ can tomato paste (~ 3 ounces)
10 threads of saffron
Fresh black pepper, to taste
1 small potatoes, peeled and diced
1/8 teaspoon anise seeds
1 fresh chervil sprigs
Preheat oven to 350 degrees.
Cut snapper and monkfish into 1.5- to 2-inch pieces and place each type of seafood side-by-side in bake pan.
Add the butter and olive oil to a large pot.
Add garlic, onion, carrot, leek and celery, and sweat until soft.
Deglaze the mixture with white wine and reduce the volume by half on medium heat.
Add cold water to the pot to cover the vegetables and heat mixture on medium heat.
Add the stock, chopped tomatoes, tomato paste, saffron threads, chervil and freshly ground (or crushed) black pepper to taste.
After 45 minutes, add potatoes.
After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.
Fully cover the seafood in baking pan with the sauce. Add mussels.
Bake for 10 minutes or until seafood is cooked through and the mussels have opened.
Discard any unopened mussels.
Add seafood and sauce from each pan to bowls.
Serve immediately.
NOTE:
Simmer soup/broth for 90 minutes total and skim regularly.
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Broccoli & Cheese Soup
1 cup chopped Onions
2 Garlic cloves, minced
3 cups Chicken Broth (2 cans & 1 Bullion)
1 (16 oz) pkg chopped Broccoli (or 2 pkgs 10 oz)
2 ½ cups 2% Milk
1/3 cup All-Purpose Flour
¼ tsp Black Pepper
8 oz Velveeta (or Mild Cheddar + Cream Cheese)
In large saucepan, sauté onions & garlic, ‘til tender (~3 min).
Add broth & broccoli.
Bring to boil, reduce heat to medium & cook 10 min.
Combine milk & flour, whisk together, & add to soup.
Cook 5 min.
Remove from heat & add cheese, stir ‘til melted.
Process some of the soup w/ mixer or blender.
Serve w/ sandwich, breads, baked potato, or plum tomato slices (w/ bread crumb & mozzarella).
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Cannellini-Bean Soup w/ Sage Pesto
6 cloves Garlic
1 Tbsp Olive Oil
1 cup chopped (~1 med) Onion
2 Shallots, peeled & chopped
2 cans Cannellini Beans w/ liquid (White Kidney Beans or Navy)
1 tsp Salt
½ tsp Black Pepper
2 Tbsp ½ & ½
Sage Pesto
Roast garlic: heat oven to 400.
Place in Al-foil in oven for ~30 min.
Prepare soup: In pan, heat oil & sauté onion & shallots ‘til soft (~10 min).
Stir in broth, beans, salt & pepper.
Simmer 20 min.
Squeeze roasted garlic from its papery skin into soup.
Puree.
Serve w/ pesto drizzled on top.
Sage Pesto:
3 Tbsp chopped fresh Sage
2 cloves Garlic
¼ cup grated Parmesan
½ tsp Salt
¼ tsp Pepper
2 Tbsp chopped fresh Parsley
¼ cup chopped Walnuts
½ cup Olive Oil
Put all except Olive Oil in food processor ‘til well combined. Slowly add olive oil.
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Saffron Carrot Soup with Tarragon Cream & Caviar
1 Shallots, minced
2 Tbsp Butter
1 pound of Carrots, peeled & chopped
2 cups Vegetable/Chicken stock
Several pinches of Saffron
----------
1/2 cup heavy Cream
1/4 cup Sour Cream/Crème Fraiche
2 tbsp fresh Tarragon
----------
2 ounces Whitefish/Salmon Roe
Melt butter over low heat, add shallots and carrot and cook 15 minutes.
Add chicken stock and simmer 10 minutes until carrots are tender.
Puree in a blender until smooth, adding more chicken stock for desired texture.
Soup should be thick enough to coat a spoon.
Return soup to saucepan and keep warm over low heat.
Whisk cream until soft peaks form. Fold in sour cream and tarragon.
Divide soup into four bowls, top with a large dollop of whipped cream mixture and a spoonful of caviar. Garnish with a sprig of tarragon and serve.
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Chickpea Puree/Soup with Squid & Pasta
2 (15 oz) cans Chickpeas
1 Tbsp Olive Oil
Salt & Black Pepper
1 1/3 cup small pieces mixed pasta (broken pieces of spaghetti, fettuccini, Angel hair, etc…)
1 Tbsp Butter
2 Tbsp finely chopped Parsley
In a pot combine chickpeas & their liquid + ~1 cup water. Puree, add 1 Tbsp olive oil, S & P.
Heat through over medium-low heat.
Cook pasta until al dente.
While pasta is cooking, sauté squid in olive oil over medium-low heat. (only a few minutes)
Drain pasta & add to squid, with butter & parsley. Toss until butter is melted.
Divide chickpea soup into bowls and top with squid & pasta.
NOTE: Can add cauliflower to the soup and serve with Tilapia for a Chickpea-Cauliflower Soup with Tilapia.
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Chili
1 lb ground Beef
1 ½ Tbsp Oil
½ med Onion, chopped
½ Red Bell Pepper, chopped
1 ½ cloves Garlic, minced
¼ tsp Black Pepper
½ tsp Cumin
¼ tsp ground Chipotle Pepper
¼ tsp crushed Red Pepper
Chili Powder
1 ½ cups Water
1 can Tomato Puree or Sauce
1 (16 oz) can chopped “Chili Ready” Tomatoes
1 can Red Beans (Kidney Beans), drained (or 2 cans if desired)
½ - 1 tsp Salt
Brown beef, drain, & set aside.
Heat oil over med-high heat, add onions.
Sauté for 4-5 min.
Add red bell pepper & garlic & cook 2-3 min.
Add black pepper, cumin, hot peppers, & chili powder.
Add water, tomato puree, chopped tomatoes, beans, & salt.
Add beef.
Boil & simmer; covered.
Simmer 1-2 hours.
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Thai Chicken Coconut Soup
1 can Coconut Milk
¾ Tbsp chopped Scallions
¾ tsp Lemon Grass
~1-2 Tbsp chopped Cilantro (Fresh)
cubed Chicken
½ cup Mushrooms
¼ Carrot, grated
1 ½ - 2 Limes, juiced
1 Chile (or Cayenne Powder or Sam bal)
¼ tsp Galangal Powder
Heat coconut milk.
Add ingredients up to chicken.
Sauté chicken & mushrooms.
Add to coconut milk.
Add carrots, lime, chile, galangal, & simmer until thickened.
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Corn Soup/Chowder w/ Chipotle Chile
1 dried Chipotle Chile – (place in bowl & cover w/ boiling water. Let stand 5-10 min or
until soft. Drain, cut & remove seeds, then chop) or use ground Chipotle Powder.
Olive Oil
~ ½ cup diced Onion
~2 tsp minced Garlic
2 cups Corn or 2 cans Corn
½ tsp Chili Powder
½ tsp Cumin
1 can Chicken Broth
¾ cup Evaporated Milk
~ ½ cup diced Red Bell Pepper
~ ½ cup diced Green Bell Pepper
Cilantro
Salt
Sauté
Onion & garlic & chile (if fresh) over medium heat, ‘til soft.
Add corn, chile powder, cumin, & grd Chipotle powder (if using), sauté ~5 min.
Add broth; simmer ~10 min.
Stir in milk.
Blend/process until smooth (leave some corn whole).
Add bell peppers, cilantro, & more salt & cumin if needed.
Heat for ~5 minutes more.
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Cucumber Soup
3 Cucumbers
¼ cup+ fresh Mint
2 Tbsp Lime Juice
½ cup Chicken Broth
Salt & Pepper
Place cukes & mint in blender, puree.
Add rest & puree.
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Gazpacho
4 Tomatoes, cored & peeled
2 Garlic cloves, peeled (can use roasted)
1 small Onion, coarsely chopped
1 Carrot, coarsely chopped
1 Cucumber, peeled & coarsely chopped
1 Green Pepper or Banana Pepper, seeded & coarsely chopped
2 sprigs fresh Parsley
¼ cup chopped fresh Basil, or 2 Tbsp dried
¼ - ½ cup Lemon Juice to taste
¼ cup Olive Oil (if wanted)
3 cups cold V-8 Juice (or a combo with water)
Salt
Pepper
Puree/dice the veggies & herbs together with the lemon juice and oil (if using), then add the V-8.
Season and chill for a few hours.
*Can also add bread and blend to thicken.
**Can also make Seafood Gazpacho by adding:
~2 Tbsp grated Horseradish
~ ¼ cup chopped, fresh Cilantro
~2 Tbsp Worcestershire Sauce
Dash of Liquid Crab Boil
Serve with Lump Crabmeat or Lobster
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Spicy Ginger Soup
1 qt Vegetable Broth
2” piece of fresh Ginger, cut in half
Pinch of Sugar
1/3 cup Rice Vinegar
¼ cup Soy Sauce
2 Tbsp Fish Sauce
½ tsp Sambal
Over med-low heat, combine broth, ginger, sugar, rice vinegar, soy sauce, fish sauce, & sambal.
Simmer 15 min.
Accompaniments for soup:
Tofu
Broccoli
Udon Noodles
Green Onions
Cilantro
~ ½ cup Peanuts
Pan Fried Tofu:
1 lb firm Tofu
1 cup Breadcrumbs (Panko or Saltines)
pinch Cayenne Pepper
½ tsp Paprika
S & P
2 Eggs, slightly beaten
2 Tbsp Oil (Peanut Oil)
Cut tofu in half & make thin & cover w/ paper towels & squeeze out water.
Combine breadcrumbs, cayenne, paprika, s & p.
Dip tofu into egg, then into seasoned crumbs.
Sauté 4 min each side over med-high heat.
In Sesame Oil, fry ginger & garlic w/ chilis for 2 min.
Add broccoli & sauté ~3 min (until soft), season w/ S & p.
Cook Udon noodles.
Place noodles in bowl, add soup, then broccoli, lay tofu on top & garnish w/ green onions, cilantro, & peanuts.
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Honduran Soup - Sopa de Milagros Sencillos
Flavor Paste:
head of Garlic, roasted
6-8 Sundried Tomatoes
small handful of chopped almonds
1-2 dried Chile Peppers (Cayenne, Pasilla,…) Hydrated in boiling water
1 ½ tsp. Oregano
¾ tsp. Cumin
½ tsp. All-Spice
dash of Nutmeg
Salt and Black Pepper
1/3 cup Olive Oil
Roughly chop sundrieds & roast a minute or two over med-high heat along w/ almonds.
Put half the roasted garlic in blender plus the rest of the ingred & mix to make a paste.
The Soup:
Prepared Flavor Paste:
~8 cups Water
2 cans Chicken Broth
1 large Onion, chopped
2-3 medium Potatoes, cubed
1 small or ½ Lg Butternut Squash, cubed
½ tube or small Chorizo Sausage, sliced
½ cup cubed/shredded Chicken (or Pork or Beef)
large bunch fresh or 1 pkg Spinach, chopped
Salt, Pepper, Cumin, Oregano, Allspice to taste.
Brown meat, remove.
Sauté onions until translucent.
Add chorizo and sauté until cooked.
Add flavor paste, water, & broth, bring to a boil.
Add meat.
Simmer for 30-45 minutes.
Add squash, cook 5 min.
Add potatoes.
Simmer ~15 min.
Add spinach & cook few min longer.
Serve.
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Hungarian Beef Stew with Nokedli (aka Spaetzle)
Beef
Bacon/Pancetta
Onion
Garlic
Carrot
Yellow Bell Pepper
Paprika (4 Tbsp)
Caraway Seeds
Bay leaf
S & P
Tomatoes, can
Water/Broth, 1 can
Nokedli-Spaetzle:
2 eggs
1/2 teaspoon salt
3/4 cup water
Nutmeg (Optional)
2 cups all-purpose flour
1 large pot filled with salted boiling water
Place large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time.
Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins.
Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they dont overcook.
Serve with chicken paprikas.
The dumplings are also nice added to a stew.
You can heat the dumplings in a frying pan with melted butter.
Do not let the dumplings get too brown or crisp.
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Black-Eyed Pea Jambalaya (Susie’s & Josh’s)
Smoked Sausage, diced
Chicken, diced
(The Trinity/Mirepoix = carrot, onion, celery)
Green Bell Pepper, diced
Onion, diced
Celery, diced
Garlic
3 cups Chicken Broth
3 cups Water
Thyme
Parsley
Bay leaf
Essence
1 cup Rice
2 cans Black-eyed Peas
Shrimp
Render sausage & set aside.
Sauté chicken & set aside.
Sauté bell pepper, onion, celery, garlic, thyme, parsley, bay leaf essence.
Add stock & water, boil, reduce some.
Add rice, boil until rice is tender.
Add beans.
Cook ~5-10 min.
Add shrimp.
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Lentil Soup
4 Beef Ox Tails (or any meat bone)
1 chopped Onion
1 chopped stalk Celery
1 chopped Carrot
3-4 cloves chopped Garlic
1 bag (1 lb) dry Lentils
1 (6 oz) can Tomato Paste
2 qts Water
Brown bones in oil, season w/ s & p.
Add onions, celery, carrots, garlic, & cook until onions are clear.
Add water & lentils & bring to boil.
Cover pan, & simmer for 45 min to 1 hour.
Add in tomato paste & cont cooking for 20-30 min.
Remove bones and cut away fat, pick meat off the bones.
Place meat back into soup.
Serve with crusty bread.
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Mushroom Soup
½ Onion, diced
Mushrooms, diced
2 Tbsp Soy Sauce
1+ Tbsp Dill
2 Tbsp Paprika
½ tsp Lemon Juice
¼ cup Flour
¼ cup Sour Cream/Yogurt
Add:
1 cup H2O
1 cup Half and Half
½ cup Cream
OR
1.5 cup H2O
1 cup Cream
S & P
Sauté onion and mushrooms until well reduced.
Add soy sauce, dill, paprika and lemon juice.
Stir together sour cream and flour and then stir that in.
Can make smooth by blending with immersion blender.
Add water, half & half and cream.
Reduce until thick.
Season with salt and pepper.
Note: Can replace water with stock and/or add white wine.
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French Onion Soup
Olive Oil and Butter
3-4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
Thyme
S & P
1 cup red wine, about 1/2 bottle
3 Tbsp all-purpose flour
2 quarts beef broth
Baguette, sliced
Gruyere grated
Parmesan grated
Melt butter in a large pot over medium heat.
Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine and some water, bring to a boil, reduce the heat and simmer until the wine has mostly evaporated and the onions are dry, ~5 minutes.
Dust the onions with the flour and give them a stir.
Turn the heat down to medium low so the flour doesn't burn and cook for 5-10 minutes to cook out the raw flour taste.
Now add the beef broth, bring the soup back to a simmer, and cook for 10-30 minutes.
Season, to taste, with salt and pepper.
Toast bread slices.
Ladle soup into individual ramekins, place bread on top, add Parmesan and then Swiss.
Melt in oven about 350°F until cheese melts. Could broil for color.
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Pumpkin Soup
2 Tbsp Olive Oil
1 med Onion, finely chopped
1 Celery stick, diced
1 clove Garlic, minced
Large (1-2 inch) piece of Ginger, thin sliced, chopped or minced
Ground Black Pepper
Salt
1 tsp Coriander
1+ tsp Cumin
¼+ tsp Cayenne
1/4 tsp Turmeric
¼ tsp Fenugreek
A dash of Cinnamon
Pumpkin, 1 can or fresh, chopped and smashed
1 can or box Vegetable Stock
In skillet, cook onion, garlic, ginger, salt & pepper, until onion begins to become translucent over medium heat.
Add the spices & cook ~1 min.
Add Pumpkin and stock (also can a little more water). Cook for a few minutes.
Blend all together until smooth.
Simmer ~20 min.
To Serve:
Can serve in hollowed out small sugar pumpkins (aka, pie pumpkins).
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Ginger-Pumpkin Soup with White Beans and Kale
2 Tbsp Olive Oil
1 med Onion, finely chopped
1 Celery stick, diced
1 clove Garlic, minced
Large (1-2 inch) piece of Ginger, thin sliced, chopped or minced
Ground Black Pepper
Salt
1 tsp Coriander
1+ tsp Cumin
¼+ tsp Cayenne
1/4 tsp Turmeric
¼ tsp Fenugreek
A dash of Cinnamon
Pumpkin, 1 can or fresh, chopped and smashed
1 can or box Vegetable Stock
1 bunch of Kale, Spinach or other leafy green
1 can Cannellini Beans or other white bean (like white kidney bean)
In skillet, cook onion, garlic, ginger, salt & pepper, until onion begins to become translucent over medium heat.
Add the spices & cook ~1 min.
Add Pumpkin and stock (also can a little more water). Cook for a few minutes.
Blend all together until smooth.
Add Kale or Spinach.
Cook 10-15 minutes on low (simmering).
Add cannellini beans. Cook another 5-10 minutes.
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Southwestern Shrimp & Corn Soup (Susie)
1 Onion, chopped
2-3 Garlic cloves, minced
½ tsp ground Cumin
½ tsp ground Coriander
½ tsp dried Oregano
~ 1/3 cup Green Chile Chutney
1 can White Hominy
1 can Chicken Broth
1 can Corn
1 lb Shrimp
Few dashed Garlic-Chile Hot Sauce
Sauté onion in oil a few min.
Add garlic & cumin, coriander, & oregano.
Sauté a few min.
Add broth, then corn juice hot sauce & hominy juice.
Boil; simmer ~15 min.
Add hominy & cook 2-3 min.
Add corn & shrimp & cook a few min until shrimp turns pink.
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Squash Soup
2 Large Butternut Squashes or one frozen bag
2 Onions or Leeks (If using leeks: use white part and a tiny bit of the light green)
Garlic
Celery, chopped
Carrot, chopped
Ginger
Cinnamon
Nutmeg
Cardamom
Salt and Pepper
Thyme
Sage
Vegetable stock
A little Heavy Cream
Sauté onion, garlic, celery, carrot, & ginger.
Add squash, herbs & spices.
Cook for a bit, then add stock. Boil. Puree.
Simmer for a while (30 min. or so).
Add cream towards end.
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Vegetable Soup (Susie’s)
Onions, chopped
Garlic, chopped
Cilantro, fresh, chopped
Vegetable Stock or Chicken Stock (49 oz) + a little water to rinse the can
Spinach, Frozen chopped
Potatoes, chopped
Carrots, chopped
Sun-Dried Tomatoes, chopped
Celery Salt
Sauté onions, garlic, S & P in oil on medium. Add cilantro and sauté longer. Add Chicken broth & enough water to rinse can a little. Bring to boil. Add spinach and bring to boil. Add potatoes, carrots, sun-dried tomatoes, S & P & celery salt. Bring to a boil, then turn to low and simmer about 1-1.5 hours.
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Spices:
Baharat Spice Mix
1 Tb Black Pepper
1 Tb Cumin Seeds
2 tsp Coriander Seeds
<1 tsp Whole Cloves
½ tsp Cardamom Pods
àDry roast whole spices
in skillet (3-5 min). Grind.
1 ½ Tb Paprika
1 tsp grd Cinnamon
¼ tsp grd Nutmeg
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Coriander-Cumin Spice Rub (for Pork/Chicken)
~1 Tbsp Coriander
~2 tsp Cumin
~1-2 tsp Curry
~ ¼ tsp Cinnamon
~ ½ + cup Peanuts, ground
-Toast all in pan (few seconds)
Olive Oil
Mix all together into paste & spread on pork. (Put oil on pork & salt, then add rub).
Grill pork.
Serve with sautéed squash & Lemon-Herb Couscous.
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Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
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Harissa
7 Dried New Mexico Chiles or Guajillo Chiles or a combination of De Arbol or Chipotle Chiles
6 oz jarred Roasted Red Peppers drained rinsed
2 tbsp Tomato Paste
4 large Garlic cloves peeled
1 tsp Caraway Seeds toasted and ground
2 tsp ground Coriander
2 tsp ground Cumin
1 tsp Smoked Paprika
Salt
Juice of 1 large Lemon (or ~2 tbsp fresh lemon juice)
2 tbsp quality extra virgin Olive Oil or more if needed
Soak and prepare the dried chiles. Place the dried chiles in a bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
Combine chiles with the remaining ingredients. Transfer the chiles to food processor. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, and a large pinch of kosher salt. Add fresh lemon juice.
Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
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Dry Marinade/Lavender-Fennel Crust
Equal amounts of:
Cracked Black Pepper
Cracked White Pepper
Crushed Fennel Seeds
Crushed Lavender
Salt
Rub on Lamb, Beef, or Chicken.
Sauté in Olive Oil.
Serve with Blue Cheese Mashed Potatoes!
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Pumpkin Pie Spice
½ tsp Cinnamon
1/8 tsp grd Ginger
1/8 tsp grd Nutmeg
1/8 tsp grd Cloves
?1/8 tsp grd Mace? (optional)
Makes 1 tsp
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SPRING ROLLS:
Spring Rolls with 3 Dipping Sauces (Vegetables)
1 cup shredded Napa Cabbage
1 cup shredded Carrot
½ cup finely sliced Green Onion
1 Red Pepper, thinly sliced
6 large Shiitake Mushrooms, grilled & sliced thin
2 cups Bean Sprouts (OPTIONAL)
½ cup chopped Cilantro
S & P
8 very thin 8” square Spring Roll Wrappers
Combine all in bowl & season with s & p.
Lay spring roll wrapper on flat surface, pointed edge towards you.
Put 1/8 of the filling in bottom 1/3 of the wrapper, bring edge over the filling, fold in the sides tightly.
Dab top pointed edge with water & roll tightly.
Serve with sauces.
Garlic-Soy Dipping Sauce:
½ cup Soy Sauce
¼ cup Rice Vinegar
2 Tbsp Peanut Oil
1 tsp hot Sesame Oil
1 tsp minced Garlic
Pinch of Sugar
Combine all.
Spicy Peanut Dipping Sauce:
2 Tbsp finely chopped Garlic
½ cup smooth Peanut Butter
½ cup Soy Sauce
1 tsp Sugar
1 Tbsp Tice Vinegar
1 Tbsp Chile Oil
½ cup Cilantro, finely chopped
Combine all and add cilantro just before serving.
Honey-Soy Dipping Sauce:
¼ cup Honey
2 Tbsp Soy Sauce
Mix well.
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Spring Rolls (Wild Mushroom)
1 lb assorted Mushrooms
2 Tbsp Oil
3 large Shallots, peeled & finely chopped
2 Tbsp finely grated Ginger
2 tsp Five Spice Powder
½ cup finely chopped Scallions
½ tsp Black Pepper
2 Tbsp Sesame Oil
1 lb pkg Egg Roll Wrappers
½ cup water
½ cup Peanut Oil for frying
Dipping Sauce:
¼ cup Honey
2 Tbsp Soy Sauce
Clean mushrooms and process into ¼” bits.
Sauté mushrooms over high heat ~2-3 min.
Add shallots & ginger, sauté until translucent.
Sprinkle in five spice & scallions, season with salt & pepper and stir in sesame oil.
Set aside to cool.
Lay wrappers flat, brush with water, place a dollop of mushroom mix in center & roll.
Seal the ends with water.
Refrigerate for several hours.
Heat oil to 345°F & fry.
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Vietnamese Spring Rolls with Hoisin-Peanut Dipping Sauce (Goi Cuon) (Pronounce: goy-cun)
VERY Good! We make these often!
They are also called “summer rolls” or “salad rolls.”
The Peanut Dipping Sauce is also called Tuong Cham Goi Cuon.
Vietnamese Rice Sticks (Rice Noodles or Vermicelli)
Shrimp, peeled and deveined
Mixed Lettuce Leaves
Vietnamese Rice Paper
Carrot, peeled and cut into thin strips
Cilantro leaves, chiffonade or diced
Mint leaves, chiffonade or diced
Hoisin Peanut Dipping Sauce: Very Good!
4 Tbsp Hoisin Sauce
1 Tbsp Creamy Peanut Butter
4 tsp Apple Cider Vinegar
1/4 cup warm Water
Sugar, to taste, pinch, optional
1 Tbsp Roasted Peanuts, coarsely chopped
Another version we made of the Hoisin-Peanut Dipping Sauce:
2 Tbsp Hoisin
2 Tbsp Peanut butter
Thin with water.
Cook the rice sticks according to the package instructions.
Strain in a colander and run cold running water until the rice sticks become cold. Set aside.
In another small pot, bring some water to boil.
Cook the shrimp for 1 minute, or until they are completely cooked through.
Drain and let cool. Slice the shrimp into halves, lengthwise. Set aside.
Cut off the spines of the lettuce and tear them into 8 pieces.
Divide the rice sticks, shrimp, carrot and mint leaves into 8 portions.
To assemble:
Dip one sheet of the rice paper into a big bowl of lukewarm water.
Shake off the excess water and quickly transfer it to a dry chopping board.
Lay lettuce on the rice paper, follow by the rice sticks, carrot, cilantro and mint leaves.
Rolling the Spring rolls:
Fold the bottom side of the rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling.
Make sure the filling is wrapped tightly.
Place 3 shrimp halves horizontally above the roll, with the orange side of the shrimp facing down.
Continue to roll it over. Repeat the same until everything is used up.
Combine the ingredients for the Hoisin Peanut Dipping Sauce together in a small bowl.
Whisk it to mix well. Transfer to a dip bowl and garnish with the chopped roasted peanuts.
Cut the Goi Cuon diagonally in the middle into halves, place them on a platter and serve immediately with the Hoisin Peanut Dipping Sauce.
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Turkey:
Turkey (Susie’s Awesome Roast Turkey w/ Gravy)
Turkey Breast
Butter
Water
Essence
Thyme
Rosemary, Fresh
Salt
Rub all over bird.
Stuff butter & rosemary under skin.
Put in pan with a little water.
Bake according to package.
When done put pan on eye of stove.
Put flour & milk (¼ cup : ½+ cup) in Tupperware, shake vigorously & pour into pan.
Add salt & pepper & stir until thickened.
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Smoked Turkey
Turkey (Smoke 1 hour per pound)
Onions
Garlic
Thyme or Rosemary
½ cup White Wine
Super Smoking Sauce &/or Essence or BBQ Rub
Rinse and dry turkey.
Separate skin from meat & insert Butter (mixed with salt, pepper, & thyme).
Stuff w/ onion, thyme, & garlic.
Place onion, garlic, thyme, wine & water in pan and place in smoker.
Place turkey in smoker.
Cover tightly and smoke.
Towards the end of cooking add smoking sauce and replace lid.
Super Smoking Sauce:
Oil or Butter
2/3 cup Sherry or Red Wine
2 Tbsp Worcestershire Sauce
2 Tbsp Soy Sauce
2 Garlic cloves, finely chopped
½ cup Parsley
2 tsp Salt
1 cup Water
Combine all, boil, lower heat & simmer for ~30 min.
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Veggie:
Baked Eggplant Parmesan
"Eggplant slices are coated with breadcrumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!"
2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
1/4 cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
1/2 teaspoon dried basil OR Handful of fresh
Place eggplant slices in a colander; sprinkle both sides of each slice with salt.
Allow to sit for at least 3 hours.
Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C).
Grease a baking sheet.
Mix breadcrumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture.
Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of sauce; top with a layer of eggplant slices. Sprinkle with ~ 1 Tbsp of the remaining Parmesan cheese and 1/3 the mozzarella cheese.
Repeat layers with remaining ingredients, ending with a cheese layer.
Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, ~ 35 minutes.
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Fried Green Tomatoes with Tomato Vinaigrette
½ cup Buttermilk
1 Egg
1 Tbsp Flour
Salt & Pepper
1 large Green Tomato, cut into ½” slices
Oil for frying
½ cup Cornmeal
For Dressing:
1 large Tomato, seeded & chopped
1 Garlic clove, minced
1 Shallot, minced
8 freshly picked Basil Leaves + extra for garnish
3 Tbsp Balsamic Vinegar
½ cup Extra Virgin Olive Oil
Salt & Pepper
Tabasco Sauce
4 oz Ricotta Salata, crumbled (or Feta or Goat Cheese)
In shallow dish, whisk together buttermilk, egg, flour, salt & pepper.
Place cornmeal in another shallow dish and season with salt.
Place tomato slices in mix, then in cornmeal.
Fry in oil until golden.
Drain.
To Make Vinaigrette:
Combine tomato, garlic, shallot, basil, & vinegar in blender.
Blend until smooth & add oil in stream with salt & pepper and Tabasco.
To Serve:
Place fried tomatoes on plate, drizzle with dressing & top with crumbled cheese.
Garnish with fresh Basil.
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Josh’s Potato & Butternut Squash Curry w/ Saffron Rice
1 large Onion
4-5 medium Red Potatoes
1 Butternut Squash
1 can Veg Broth
Salt & Pepper
~1 tsp Fenugreek Seeds
~1 tsp Coriander Seeds
~1 Tbsp Black Mustard Seeds
~3-4 cloves Garlic
~2 Tbsp Curry Powder
Cayenne
1-2 Tbsp Cornstarch
Sauté onion & garlic in olive oil until just sweating, add salt & pepper.
Add in whole coriander, fenugreek, & mustard seeds.
Add cubed squash, ~ 2/3 of a medium squash.
Cook until onions are clearing & soft.
Transfer to a preheated pot w/ olive oil.
Add in potatoes. Also cubed.
Add in curry powder, cayenne, salt & pepper.
Deglaze pan with water & add to pot.
Add in 1 can veg broth & enough water to cover veggies.
Boil until potatoes are tender, & remove all veggies.
Boil down liquid to reduce & concentrate flavors.
When taste is concentrated (~ 1 ½ - 2 cups liquid), add in starch in water mix.
When thickened, add veggies back in & cover with sauce.
Rice: Steam with a little salt, turmeric, & saffron.
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Spanakopita
Olive Oil
2 lbs Spinach, washed & drained
1 bunch Scallions, white & green parts, chopped
¼ cup finely chopped Parsley
Salt & Pepper
½ lb Feta Cheese, crumbled
1-2 Eggs, lightly beaten
1 cup (2 sticks) unsalted Butter, melted
1 lb Filo Pastry Sheets
Sauté spinach in oil until it wilts (~2 min).
Remove & squeeze out excess liquid, then chop.
Pour off any remaining liquid from pan.
Sauté scallions & garlic ~2-3 min until soft.
Add spinach to scallions, along with parsley, salt, & pepper.
Cook over low heat for 1-2 min, then remove from heat to cool.
Stir in feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat oven to 350.
Brush baking sheet with melted butter.
Unroll filo on flat surface and keep covered w/ waxed paper & a damp towel.
Use a sharp knife & cut into 3 x 11” strips, and recover under towel.
Brush filo strips w/ butter and place a spoonful of spinach filling 1” from the end.
Fold the end over the filling to form a triangle, then continue to fold in triangles like folding a flag. Keep covered with towel until ready to bake.
Brush triangles w/ butter, bake 20-25 min or until golden.
*These may be frozen before baking, layer with wax paper in between to keep from sticking.
OR
Roll out puff pastry sheet & cut into 4 squares. Fill w/ spinach mix, cut slit in top of each & bake @ 400 for ~20 min.
Use 1 box Puff Pastry (2 sheets), 2 ½ bags Spinach + above ingred to make 8 triangles.
For Pie:
Butter a 9 x 13” pan, & spread 10-20 sheets of filo, each brushed with butter, on bottom.
Spoon spinach over filo & cover with 6-10 more filo sheets.
Score top & bake 40-45 min, let stand 15 min.
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Marinated Baked Tofu
Serves 3-4
A block (1-2 pounds) of extra firm tofu
2 tbsp. Tamari soy sauce
1 tbsp. lemon juice
a splash of wine
½ cup water
1 tsp. tarragon
1 tsp. dill
1 tsp. garlic powder
Slice the tofu into 12-15 rectangular pieces.
A thinner slice will become crispy; a thicker slice will be chewy.
NOTE: Chewy is good on sandwiches, while crispy is nice in salads or on rice.
Lay tofu slices between paper towels and put something heavy on it to press out the water.
Like a baking sheet over the tofu and set a skillet on the sheet - it works well.
Let the tofu sit for at least an hour.
Meanwhile, mix the marinade.
Soy sauce is the base, and soy sauce is very salty, so adjust as needed by adding more wine or lemon juice.
If you're out of soy sauce, teriyaki can substitute.
Tarragon is absolutely terrific with the tofu, so don't skimp on that one.
You can use fresh or dried herbs.
Transfer the tofu to a container suitable for the marinade.
Use a large glass casserole dish.
Arrange the slices in one layer and add the marinade.
Cover and refrigerate for at least an hour, flip halfway. Marinate overnight if possible.
NOTE: This next step I only recently learned, and it is a pretty neat option.
You can freeze tofu to give it a completely different texture, which could described as "meaty."
Freezing tofu and then baking it makes it dry and chewy in a way that is good for dipping into anything, ranging from mustard to other sauces.
To Freeze Tofu:
Put the slices on a baking sheet. Put the sheet in the freezer.
It takes no more than an hour.
To Bake:
When you're ready to bake, heat the over to 425, put the slices (frozen or unfrozen) on a baking sheet, and bake on the bottom rack for at least 40 minutes, turning once.
Depending on thickness and the texture you're craving, you can bake them for as long as an hour.
You can eat baked tofu hot or cold.
It's great on sandwiches or sliced on salads.
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