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Da wife is culinarily challenged

Al it is so nice to see you around. I am also upset about the other thread. I hadn't copied down all the recipes


What difference does it make to the dead, the orphans and the homeless, whether the mad destruction is wrought under the name of totalitarianism or the holy name of liberty or democracy?...Ghandi

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most of these sound delicious, i however like your wife is a cooking illiterate hahaha


I can cook but he does it better, so most of the time he cooks when he is home.  It's a good skill to have =)


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Thank you for the hot and sour!!
MilSpouse Mod: General Discussion, Money, Coping with Deployment, Resources, Retirees

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Both sound like great additions!
MilSpouse Mod: General Discussion, Money, Coping with Deployment, Resources, Retirees

Al, the white trash potato salad was amazing! thank you for sharing the recipe. usually i just buy the store's mustard potato salad but i saw your recipe and thought i'd try making it. this will defnitely be a summer staple in our home. i am looking  forward to baking your apple butterscotch pie this weekend. thank you again for sharing your recipes.


Daisypath Anniversary tickers

Al... do you have a pasta salad?


Al,

For the Poblano and Hominy Casserole...

Can you use canned hominy? and how would it taste if I added ground beef or chicken?


I made the Poblano and Hominy Casserole last night and added some ground beef and some spices and my kids LOVED it.... I must say, for not having cooked in many, many years that recipe was easy to follow and tasted great.

Thanks Al!


Al..

The Woodsmen Chile Verde, how would you down size that to a serving of about 4-6?

What you have there is for 60 servings.  If you can't down size it then what does 2 #10 can beans mean? and is there really a 14lb 12oz can of enchilada sauce out there?


Thanks Al, another question... what is (or where can I get) ham base? and instead of habanero sauce can I use Red Hot sauce (or is that the same thing)?


Thanks Al.  I think my DH has Tabasco Habanero in stock at home... and my kids love spicy... they put Red Hot and Tabasco on most of their food.... 


Al.. my kids would totally eat those mexican choc chip cookies.. they love spicy!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "If you don't like my attitude, quit talking to me" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Great Thanks, I'm going to try it on my kids..... I'm just now experiencing cooking (Since my hubby is now travelling alot), and I totally forgot about your thread, glad you posted something today....


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Al - thanks so much for taking the time to post these!  I just copied all of them and I'm going to take one a day and try them out.  I'm really excited! I love cooking but I'm just beginning to learn.


wedding websites

Trish, you should be able to find ham base at most stores, it should be where the chicken and beef soup powder stuff is. I prefer Tabasco habanero  sauce, with red hot all I taste is vinegar, and than the heat. As your feeding kids I’d leave it out and you can add it your bowl as needed.

Dora, I’ve posted a fair number of veal dishes, you can sub. out turkey breast for the veal, just slice the turkey thin and use like veal scallopini, just make sure you have a good meat mallet.

 

  • 1)The Thousand Recipe Chinese Cookbook, Gloria Bley Miller
  • 2)Alfred Portale’s 12  Seasons Cookbook
  • 3)Wrap it up, Amy Cotler
  • 4)The Cuisine’s of Mexico, Diana Kennedy (think she did a vol.2 for this book)
  • 5 )  Savoring the Southwest, Roswell Symphony Guild Publications (amazon has it) 

  You’re welcome; it’s a great soup. I will on occasion add shucked oysters or crawfish tail meat to it just before serving it.


 Heard a program on the radio the other day, and people were talking about soufflés, and how difficult they are to make, while the truth of the matter is they are very easy to do, there are a few rules that must be followed.
1) when the soufflé is done, its done, people wait for the soufflé, timing is everything.
2) Your egg whites have to be yolk free, and at room temperature.
3) The mixing bowl and whip MUST be fat/oil free
4) Add a pinch of salt or cream of tartar to the egg whites.
I’ve used this recipe for close to 30 years, and have seen only one person screw it up (he was married to a “special ed. teacher for loved her work so much she married it)

Soufflé Base
1- 1/2 quart milk
1 lb butter
14 oz flour
18 oz sugar
2 cap vanilla
30 egg yolks
for chocolate
12 oz flour
12 oz Cocoa

bring the milk,sugar, butter to a boil, add the flour stir well to remove any lumps. Cool, add the yolks one at a time (kitchen aid paddle). Whip 2 egg whites per souffle stiff fold beaten whites into 3 oz of base pour into a buttered,sugared souffle cup use a hall cup # 498 bake in a convection oven 20 min at 350
NOTES:
1) in a standard oven, preheat oven to 375-400, depends on your oven, do a few test runs.
2) the hall cup #498 is a commercial soufflé cup about 3-1/2 inches across and 1-1/2 inches deep.
3) You can fold fresh raspberries, or finely diced strawberries, or apples into the base, as well as about a ½ oz of fruit flavored brandy( per soufflé) as well.
4) Make sure the soufflé cup is well buttered and sugared, or the soufflé will stick and not raise( NO FINGER PRINTS).


For the sauce make a “crème anglaise”
Creme Anglaise
1 qt heavy cream
8 egg yolks
2/3 cup sugar
1 split vanilla bean
In a kitchen aid combine ½ the sugar and yolks, whip till pale yellow (and dbl. in volume).
In a heavy sauce pot, combine ½ the sugar, vanilla and cream, bring to a boil.
Temper, the whipped yolks with the cream, return to the stove and CAREFULLY heat till mixture coats a spoon and leaves a clear path when you run your finger across the spoon, remove from the heat and strain, chill in a ice bath.
NOTE:
1) this doubles as an ice cream base, and base for crème brulee.
2) for coffee or tea flavored anglaise, add coffee grounds or tea to the cream, heat and allow to steep over night, strain and reheat.
3)For Chocolate, add melted chocolate to the finished anglasie,bear in mind you might have to thin it down a little for service, as the cooled chocolate will thicken the sauce.
4) Pureed, strained fruit can be added to the cream mixture as well.


 For those of you at WPAFB, these recipes are from Troy Country Club, which is a short drive up (n) 75

Chicken Velvet Soup
Amount Measure Ingredient -- Preparation Method
3 oz butter
2 each onion, diced
3 oz flour
1 qt water
1 qt heavy cream
chicken base as needed
S&P to taste
Fettuccini, cooked and chopped
1 pound chicken thigh meat, cooked and diced

In butter saute the onion till pale, add the flour to make roux, add
water, chicken meat and chicken base. Cook, till thickened, add the cream.
Add noodles just before service.
NOTE: all amounts are guesses, as this is a soup is just throw together.


Sauce a l' Orange
Serving Size : -1 Preparation Time:
Amount Measure Ingredient -- Preparation Method
2 cups sugar
1/4 cup red wine vinegar
3 cup fresh orange juice
2 cup marashino cherry juice
2 cup demi-glace
4 each orange, zested
S&P to taste

1. Combine sugar and vinegar, cook till golden brown. add both juices.
reduce to 20 min, add demi and
2. reduce over med. heat for 20 minutes. add demi, and cok for 30 minutes,
med heat. add orange zest, adjust seasoning, You can mount in sweet butter,
for a richer sauce, and liter color.

Scallopini Of Pork serves 3
Amount Measure Ingredient -- Preparation Method
6 pc 2 oz scallopini of pork pounded thin
12 pc pearl onions
6 shiitake mushroom,sliced
1 clove garlic,minced fine
2 oz white wine
3 oz demi-glace
1 oz cognac
2 tea dijon mustard
flour to dust the pork

1. flour the pork and shake off the excess flour,S&P the pork. Heat the pan
add the oil.Saute the pork on both sides till3/4 of the way done.Remove from
the pan and pour off the oil,in the same pan add alittle morwe oil and saute
tyhe garlic and add the onions,cook about 2 minutes and add the
mushrooms.Deglace the pan the with the white wine and reduce.Add cognac and
the demi. add the mustard and return the pork to the pan,heat till sauce has
thickened and the pork is done.



Snapper Maricatte
Serving Size : 1
Amount Measure Ingredient -- Preparation Method
1 pc 6-8 oz red snapper fillet
1 clove garlic sliced thin
3 oz marinra sauce
2 oz chicken stock
2 oz white wine
1 tab butter
3 pc little neck clams
4 oz fresh clam sauce
oregnao and basil to taste
12 each Cherrystone Clams
freeze cherrystone clams, when frozen, soak in warm water till they open
enough to remove the still frozen clam. Chop the frozen clams saving ALL the
clam juice, set aside in a container with a few fresh basil leaves. Heat a
saute pan and add a little olive oil , saute the garlic till it just starts to
turn golden brown, add the clams and clam juice, the marnaira sauce, the
wine,stock and the littleneck clams. Cook in a hot oven till the clams
open, remove from the oven. Keep warm. Place the fish on a plate, and reheat the
sauce, adding the butter to it. When thickened pour around the fish garish
with the clams.
Am going to make this for the wife, for dinner (lent) this week, you can sub out veg. stock for the chicken stock.


Farfalla All Carretiera
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
12 u-12 shrimp
1 can plum tomatoes
24 broc.floretts only
extra virgin olive oil
2 clove garlic,sliced
small handful fresh basil
leaves
s&p to taste
2 oz whole sweet butter
2 oz chicken stock
. heat oil and saute the garlic till soft(do not allow to brown),add the
shrimp and saute for about 2-3 minutes,add the broc. and about 2 oz white
wine,and about 6-10 plum tomatoes straight from the can crush in your hand
and 2 oz chicken stock,reduce by about 1/4 and add 2 oz of whole sweet
butter. Place pasta (hot) on plate arrange shrimp and broc. on the plate and
reduce sauce alittle more,pour over pasta.


Cappelini Desiderio
Serving Size : 1
Amount Measure Ingredient -- Preparation Method
4 oz angel hair
2 oz fresh wild mushrooms
6 pc u-15 shrimp
3 fresh basil leaves
3 pc pepperoncini peppers
1/2 tomato,seeded,peeled,diced
3 oz chicken stock(fresh)
1 tab butter
1 clove garlic,sliced thin
2 oz dry white wine

1. heat oil and saute the garlic till lite golden brown,add the shrimp and
saute fro about 2 minutes,turn shrimp over.Add the mushrooms,and the
tomatoes,peppers.cook about 2 minutes more.Add the stock and a little white
wine.Bring top a boil,add the butter and and reduce.Place the pasta on
plate,arrange shrimp around the pasta and pour the sauce over the pasta.


Bolognese Meat Sauce
Amount Measure Ingredient -- Preparation Method
7/8 cup butter
1/4 fl-oz olive oil
5 onion,finly chopped
5 carrot,finely chopped
5 stalk celery,finely chopped
1/3 cup bacon,chopped
3/4 cup ground pork
3/4 cup ground beef
1/4 cup sausage meat
1/3 cup white wine(dry)
s&p to taste
20 tea tomato paste
1/4 cup chicken stock
10 fl-oz cream

1. heat 1/2 the butter and oil,add the carrot,onion,celery,and bacon fry
till soft add all the meats and cook tillthey start to brown,add the wine
and reduce till amost dry mix the tomato paste and stock add to the
sauce,reduce heat to a low simmer. cook for 1-1/2 hours add the remaining
butter and stir into the sauce,add the cream.
NOTE:you can also add 1/4 pound mushrooms and 2 chicken livers sauteed in butter and garlic.
Also classically this sauce is made with horse meat, instead of beef.


 
Lemon Truffle Vin. makes about a qt.
Amount Measure Ingredient -- Preparation Method
1/2 cup lemon juice
1/2 cup red wine vin.
1 each shallot, minced very fine or use a mirco plane
1 teaspoon salt
1/2 teaspoon blk. pepper
3 cup truffle oil
1 tablespoon Dijon
2 each egg yolks
In a mixing bowl combine the yolks and mustard, whip to combine, slowly add the truffle oil (your basically making mayonnaise), add lemon juice and red wine vinegar as needed to thin, and for flavor.
NOTE: a great dressing for arugula or spinach salads.

Rosemary Apple Salsa Serving Size : 6
Amount Measure Ingredient -- Preparation Method
3/4 cup yellow bell pepper diced
3/4 cup Granny Smith apple diced
3/4 cup red delicious apple diced
1/4 cup dried apricots diced
3 Tbs green onion minced (green part only)
3 Tbs lemon juice
1 1/2 Tbs extra virgin olive oil
3 tsp fresh rosemary finely chopped
1/2 tsp salt
Freshly ground pepper to taste

In small bowl combine bell pepper, apples, apricot, green onion, lemon
juice, oil, rosemary, salt and pepper. refrigerate 1 hour .
NOTE: sub out dried cranberries or cherries for apricots.

Another Ohio recipe, this one is from the NCR country club in Kettering.
sweet and sour salad dressing. Serving Size : 12
Amount Measure Ingredient -- Preparation Method
4 cups sald oil
2 cups cider vinegar
1 cup honey
1 cup sugar
1/2 med. onion
1 tab dry mustard
1 tab salt
2 tab celery seed

1. combine all ingredinets in blender and blend till smooth, NOTE: all
ingredients must be measured exatly.

Peppercorn Honey Demi Serving Size : 20
4 oz greenpepper corns
4 oz red peppercorn
1 quart demi
honey to taste
s&p to taste
2 tab shallots,diced
butter
3 oz brandy
4 oz sweet butter,room temp.

1. in butter,saute the shallots and the peppercorn,flambe with brandy and
reduce by about 1/2.Add the demi and bring to a boil. fininsh with whole
butter
NOTE: roasted or grilled beef, lamb or pork.


Cinnamon rolls
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting


 
                            Jalapeno Carrot Cake


  Amount  Measure       Ingredient -- Preparation Method
   2      cup           brown sugar
   1      cup           vegetable oil
   4      each          eggs
   2      oz            milk
   2      oz            tequila
   1      teaspoon      salt
   3 1/2  cups          ap flour
   1 1/2  teaspoon      baking powder
     3/4  teaspoon      baking soda
   1      teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/2  teaspoon      cloves
   5      cups          shredded carrots
   5      each          small jalapeno pepper, shredded
                        ICEING
  16      oz            cream cheese
   8      oz            butter
   4      cups          powdered sugar
   2      teaspoons     vanilla

1. Combine sugar, oil, eggs, milk and tequila, in a bowl and mix. In another
bowl combine dry ingredients and mix. Add dry into wet. Mix to combine. Add
carrots and peppers, Spray and paper, 2- 10 inch

2. cake pans, add batter and bake at 350 for about 45 minutes.

3. ICEING

4. Allow butter and cream cheese to come to room temp. Combine and mix till
smooth, Add remaining ingredients , If icing is too loose, chill till it has
slighty set.

5. Garnish with candied jalapeno peppers.

To make the canided Jalapeno's cut peppers in 1/2
and juillian them. In a small pot bring equal parts sugar and water to a boil, cook peppers for about 3-5 minutes. Stain saving the water, and toss the cooked peppers in a bowl with a lot of sugar in it, to coat the chiles, set aside for 2 days,before using. Also if you take the sugar water and
over med. heat, reduce it (will take a while) allow all the water to cook off, when the sugar starts to turn a little darker than golden brown,
add some heavy whipping cream (stirring, with a whip, but be careful, a lot of steam), you've just made jalapeno carmel.

 


 Mexican Chocolate Chip cookies, not for kids

  • 4 cups AP flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups packed light brown sugar
  • 1 1/2 cups granulated sugar
  • 1/2 cup cocoa powder, sifted
  • 2 teaspoons chipotle or jalapeno pepper powder
  • 4 eggs, room temp. 
  • 1 tablespoon vanilla extract or 1 van.bean split and scraped
  • 8oz bittersweet chocolate, melted and cooled slightly (can use semi-sweet) 

  • 1pound bittersweet chocolate chips (can use semi-sweet)
  • Preheat the oven to 350 degrees F. Combine flour, soda and salt. In bowl, place butter; beat with the paddle attachment of an electric mixer until smooth. Scrape the sides of the bowl as necessary. Add the sugars, sifted cocoa powder and chipotle pepper powder; mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to mix evenly. Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds. Refrigerate the dough in the bowl until cool, approximately 1 hour. Form into balls with a small ice cream scoop. Can be frozen at this point. When ready to bake, place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment.

  •                                     Potato pancakes (latke's)
    With Hanukkah almost here, did these for dinner last night. And measured all the ingredients for the first time (always did this by eye). My mother would only make potato pancakes or laktias once a year, as they were a lot of work to do by hand, and made a huge mess to clean, or at least that’s what she told us. With a food processor and a kitchen aid its real quick. We, top them with; either sour cream, applesauce, cherry, or blueberry pie filling. 

                                          Potato pancakes (latke's)
    Recipe By     :  my mom
    Serving Size  : -4    (Makes about 8 4-inch pancakes)
    Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       1      each          apple
       1/2  each          medium onion
       4      each          egg white
       4      each          egg yolk
       1/2  cup           flour
       4      each          medium potato 
       1/2  teaspoon      baking powder
                            S&P  to taste

    peel and grate the potato, onion and apple (I leave the skin on), In a
    large mixing bowl combine the grated pot, onion and apple with 4 egg yolks, the flour and baking powder. Whip the egg whites till fairly stiff, and fold into the potato mixture. S&P as needed. On a lightly oiled griddle cook till a lite golden brown, flip and cook till lite golden brown. Place on a sheet pan and either allow to cool and refrigerate or finish them on a 350 oven.
    Precooked will hold for 4 hours or so. 

    Also if any of you just happen to be Lebanese and have a recipe for “Halawet Jibne” that you really like if you could post it, I’d really appreciate it. Have found some on line, but have more faith in your mom or grandmothers recipe than what’s on line. 


      As its cold and nasty outside…………..
                               Braised Short ribs
    Serving Size: 4
    Amount  Measure       Ingredient -- Preparation Method
      12      each          bone-in short ribs
       2      oz            olive oil
       2      each          onion, chopped
       4      stalk         celery, chopped
       3      each          carrots, peeled and chopped
       1      bottle        red wine
       2      qt            beef or veal stock
       1      bulb          garlic, chopped

    1. preheat oven to 250.  on med-high heat a heavy bottomed oven proof
    pot, S&P the short ribs and brown on all sides, you want a good crust to
    form on the meat. When short ribs are seared remove from the pot and sauté
    the carrots celery, garlic and onion til soft. Deglaze the pot with the red
    wine and reduce the wine by at least half. Return the short ribs to the pot,
    and add the stock
    2. cover the pot with either a the lid or foil. And place in the oven. Allow
    to braise for about 2-3 hours and than check the ribs, The ribs are done
    when the meat is almost falling off the bone. When the ribs are done remove
    from the pot and set aside. Strain the cooking liquid into a clean pot and
    skim off all the fat. Bring to a boil, reduce the heat to a fast simmer and
    reduce it to a glaze, you want it to coat a spoon.
    3. to serve place the reduce cooking liquid in a pan add the ribs and place
    uncovered in a 350 oven.
    4. add more liquid if needed, Serve on a bed of garlic mashed potatoes, or
    sptazle or rissito.

                                 Ossobuco Milanese
    Serving Size  : 6
    Amount  Measure       Ingredient -- Preparation Method
       6                    pc veal shin bones, 4" long
       4      oz            butter
                            flour ( to dust veal)
       1                    med onion, chopped
       1                    carrot, diced fine
       1                    stalk celery, minced
       1                    clove garlic
       3                    spring marjoram ( 1 tea dried)
       1                    lemon, zested
       4      oz            dry white wine
       4                    tomato, seed, peeled, chopped
      12      oz            demi
                         
       1                    clove garlic, chopped
       1                    tea orange, grated
       1                    tea lemon, grated
       1                    pc anchovy
                            S&P to taste
    1. Heat 4 tab butter in a heavy pot over med-high heat, till golden brown,
    dust veal shanks in flour and brown on all sides in the butter. Add the
    chopped mixture ( onion, carrot, celery, and garlic) , add s&p. cook for 2
    minutes and deglaze w/ white wine. reduce till almost dry. turn bones in pan
    so marrow does not fall out. Add the chopped tomatoes, demi and bring to a
    boil, reduce heat and simmer for 1 hour (covered) or till meat is tender (
    try 1-1/2 to 3 hours). About 10 minutes  before the meat is done,  remove
    cover and raise heat to high, to reduce the sauce. Add the grated orange,
    and lemon and anchovy ( chopped) and allow to cook about 3 minutes more. Or
    use as garnish before serving. This dish is traditionally served with
    "Risotto Milanese"


    Ahi Ravioli
    8 ounces Ahi tuna
    2 teaspoons peeled and minced fresh ginger
    1 tablespoon extra virgin olive oil
    1/4 teaspoon salt
    12 won ton wrappers
    1 (8-ounce) bottle clam juice
    3 cups water
    1 stalk fresh lemon grass, sliced
    1/4 cup sliced fresh ginger
    1-1/2 tablespoons soy sauce
    1 ounce dry seaweed (Dulse)
    1. Trim any sinew or blood line from the tuna and finely chop it. Combine the chopped fish, minced ginger, olive oil and salt in a bowl and mix well.
    2. To make the ravioli, spoon 1 tablespoon of the tuna mixture in the centers of 12 won ton skins. Fold each one over diagonally and seal the edges by pressing them together with moistened fingers. Cover and refrigerate until cold.
    3. In a saucepan, combine the clam juice, water, lemon grass, sliced ginger and soy sauce and bring to a boil. Reduce heat and simmer until reduced by half. Strain liquid and return to pan.
    4. Put the seaweed in cool water to reconstitute it. Drain thoroughly and place half of it in each of 4 bowls. Bring the strained liquid to a simmer and cook the ravioli for about 2 minutes. Place 3 ravioli on top of the seaweed in each bowl. Spoon 1/4 cup of the liquid over the top of each serving.

    At work we get our fresh tuna in loins that weigh in anywhere from 3-4 pounds to 30 or more. If you look at the tuna loin (the tail end) you will see a lot of sinew or (if it where beef it’s be silver skin), we usually trim it off so we have a clean piece of tuna a lot of people throw it out, however if you go to a good sushi joint this is where your spicy tuna rolls, tuna comes from. Found this video, www.youtube.com/watch?v=DpoHNOQoCIY 
    It explains it better than I could. The piece you see 1 minute and 50 seconds into the video is what we use. However any piece of tuna can be used.

    Though I had this recipe on the computer but so all amounts will be guesses and
    Spicy Tuna Roll

                                Spicy Tuna Roll mix
    Serving Size  : 2   
      Amount  Measure       Ingredient -- Preparation Method

       8      oz            Tuna
       1      oz            chili oil
       4      oz            mayonaise
       2      tablespoon sriracha (or to taste)
       2      teaspoon      flying fish roe
       1      each          avocado, sliced
       1      each          english cucumber, cut into long thin strips
       2      oz            diakon sprouts
                            tabasco sauce to taste
    1. In a bowl combine the mayo, chili oil, sriracha, flying fish roe and
    tabasco, set aside.
    2. depending on how many rolls your making cut enough tuna into long strips
    about 1/8 of a inch square, Set aside, Finely mince remain tuna and fold
    into mayo mixture.  Cut the cucumber the same as and the tuna, set aside,
    cut the avcado into strips.
    3. On a rolling mat, lay out a sheet of nori and place about 4 oz of sushi
    rice on it and spread it out evenly, (I like inside out rolls so) flip the
    nori over so the rice is on the bottom. About 1 inch of bottom of the nori
    spoon some of the tuna mixture along the lenght of the nori sheet, place a
    strip of tuna, cucumber avocado and the sprouts. Roll the nori, Serve with
    pickled ginger.
    4. NOTE: if the thought of raw fish is disturbing, that the mayo mixture (
    without the tuna) and spoon it on top of New Zealand green lip mussles, clams or
    scallops (in their shell) and broil till golden brown.


    For Super Bowl Sunday
    Bloody Mary Gazpacho
    2 green pepper diced
    2 red pepper diced
    1 white onion diced
    1 ½ euro cucumber seeded and diced
    3 cloves minced garlic
    4 ripe tomatoes diced
    2 oz. Vodka
    4 Tbsp. Horseradish
    8 -10 oz. V-8 juice
    3 Tbsp. Tomato paste
    1 tsp. Celery salt
    salt and pepper to taste
    Add all ingredients except for the tomato juice and puree in robot coupe.  Add tomato juice slowly until it is cocktail sauce consistency.  Adjust seasoning
    Makes about 1/2 gal 
     


     
    “da wife” asked me to start making dinners that were low or lower in fat, so I figured I post the ones we liked here. When doing these for her I’m more concerned with fat content that calorie count.



                        Salmon with Balsamic and Apples
    Serving Size  : -2   
      Amount  Measure       Ingredient -- Preparation Method
       2      6 oz          salmon fillets
       2      oz            apple jelly
       3      oz            balsamic reduction
       1/2  cup           leeks, julienned. the whites only
       2      cup           apples, peeled and julienned
                            Kosher salt to taste
                            fresh ground black pepper to taste
                             heavy duty aluminum foil

    1. preheat oven to 375,  Cut the foil so its long enough to wrap the fish.
    season the fish with salt and pepper. Place the salmon in the center of the
    foil and top with the apples and leeks. spoon the balsamic reduction on top
    of the apple and leeks. Fold the foil so its sealed and as close to air
    tight as possible. Place on a cookie tray and bake about 10 minutes. To
    serve place the unopened packs on plate, have each person open their own.
    NOTE:  delete the balsamic, add finely chopped mint, and add about 1-2 oz of mint julep (virgin or not) to each.


                          Oven roasted tomatillo with tuna
    Serving Size  : 2    
      Amount  Measure       Ingredient -- Preparation Method
       2      6 oz          tuna steaks
       6      clove         garlic
       1      each          onion, sweet
      12      oz            tomatillo, husk removed and cut in 1/2
       2      bunch         cilantro,stems removed
       1      each          avocados, peeled & diced
       2      each          pablano pepper
       1      each          green pepper
       1      cup           chicken stock  (opt)

    1. preheat oven to 350, in a bowl with VERY little oil toss the peppers and
    sprinkle with salt and pepper. Roast till skins start to blacken, remove
    from oven and place in a plastic bag. Repeat with the onions and tomatillos,
    When they have softened and started to pick up some color remove from the
    oven.
    2. Peel and seed the peppers, Place everything in a blender and puree. Your
    basically making a salsa. At this point you can use as is or place in a pan
    and add the chicken stock, bring to a simmer (its now soup).
    3. In a very hot saute pan sear the tuna on all sides keeping it rare. Place
    the salsa or soup in a bowl, Slice the tuna and place in bowl. garnish with
    cubed  avcoado.

    NOTES: we both like garlic, for most people I’d drop it to 2 or 3 cloves.
    Also instead of roasting in the oven everything and be done a grill. Which will give a smoky hint. And last but on least instead of oil you can spray the vegetables with spray coating to reduce the fat content even more.


     Roast pork loin w/onions and cranberries
    Serving Size : 2-4     
    Amount  Measure       Ingredient -- Preparation Method
       2      pounds        boneless pork loin
       1      bag           sun dried cranberries
       3      each          white onions
       2      tab           dijon mustard
       2      cup           beef stock
                               S & P to taste
       1     tab           Veg. oil
    1. Preheat oven to 325, Thinly slice the onions and in 1 tablespoon of
    vegetable oil, over med. heat carmilize the onions, when the onions are a
    med-dark brown add the cranberries and stock. Reduce by 1/2, add the
    mustard. Set aside. Trim pork of all fat, season with salt and pepper. Roast
    the pork, basting with the onion cranberry mix. Till meat reaches a temp. of
    140. allow to rest before slicing.
    NOTE: she said the leftover pork, sliced thin made a great sandwich. Also pork can be served med-rare. You can use, canberry sauce (canned should work but, I prefer fresh or sun-dried to canned) instead of sun-dried if you can find frozen cranberries. Sun-dried cherries should work well here instead of cranberries.


    Did this last night and she really liked this.

                                     Chicken and Dumplings
    Serving Size  : 4    
    Amount  Measure       Ingredient -- Preparation Method
      24      oz            Chicken meat, skinned and defated, diced
      12      oz            chicken stock
      1/2  cup             celery,med.dice
      1/2  cup           onion, med. diced 
      1/2  cup           carrot med. dice
       1      oz            olive oil
       3      oz            milk
      1/2  cup           ap flour
      1      oz            dry sherry
                            lea & perrin to taste
                            tabasco sauce to taste
                            Dumplings
       2      cup           ap flour
       1      teaspoon      salt, kosher
       2      tablespoon    vegetable shortening
       8      oz            milk, low fat or skim
       2      tablespoon    baking powder

    1. Prep the vegetables, Saute in olive oil till tender, add the flour and
    stir till all vegetables are coated. Add the diced chicken meat, cook about
    5 minutes or till chicken is about 1/2 way done. Add the stock and bring to
    a boil, reduce to a simmer, Prepare the dumplings, bring a pot of salted
    water to a boil ( chicken stock can be used) in a bowl combine dry ingredients, cut in the shorting. Add the milk and make a stiff dough. On a lightly floured board roll out about 1/8 of a inch thick, cut into strips or squares. Lowerthe boiling water to a simmer and cook the dumplings about 8-10 min, With a slotted spoon add to the pot with the chicken and simmer for 10 minutes or so.
    NOTE: The chicken can be used as a filling for pot pie (add frozen peas), or as a soup base.


     


     Here are 2 more that I did for her, both are low fat.      

                             Curried Chicken with Rice

    Serving Size  :3 maybe 4   
    Amount  Measure       Ingredient -- Preparation Method
      16      oz            chicken meat (thigh, skinned deboned) diced
       4      oz            onion, med. dice
       2      each          clove garlic, minced
       1      tabespoon     butter
       8      oz            Chicken Stock
       4      tablespoon    curry powder
       1      teaspoon      cayenne pepper
         1/2  teaspoon      salt
         1/4  teaspoon      ground ginger
       1      each          tomato concassed (peeled seeded diced)
       4      tablespoons   Ap flour
       4      oz            carrot, finely chopped
       2      oz            green peas, frozen
       1      cup           basmati rice, raw
       2      cups          stock for rice

    1. In a small pan combine the curry, ginger and cayenne pepper, toast over
    med. heat till color changes and spiced become fragrant, set aside in a cool
    bowl. Meat the butter in a saute pan and saute the chicken when its about
    1/4 done add the onions and garlic, allow the onions to brown a little. Add
    the flour and the spice mix. stir to coat everything. Add the stock (abut 8
    oz) an bring to a boil. Reduce heat and simmer till chicken is done.
    2. For the rice bring 2 cups of stock to a boil add the carrots, peas, and
    rice. remove from heat, cover and allow to steam,
    3. NOTE: this recipe can be made using lamb instead of chicken, just change
    out the chicken stock for beef stock. For stock at home I tend to use
    "Kitchen Basics" avoid using the powdered ones as the tend to be very high
    in salt.
                 

                              Pork or Turkey Tornadoes
    Serving Size  : 4   
      Amount  Measure       Ingredient -- Preparation Method
       5      clove         garlic, chopped
       4      oz            olive oil
       2      lemon         zested and than juiced
       1/4  cup           FRESH basil, oregano and parsley, chopped
       1/4  teaspoon      fresh ground blk. pepper
       4      oz            chardonnay, make sure its something you
                            -- can have with dinner
      24      oz            pork loin, cut into 3 oz medallions
                            -- or use turkey breast

    1. Combine all but the meat and set aside. Take the pork (if using turkey
    tie with kitchen string so it looks like a little filet of beef), and place
    in a zip lock bag add the marinade and refrigerate for 3 hours or overnight,
    To cook you can either grill over med. heat or pan sear and finish in a
    375-400 oven.


               Pepper Crusted Pork Loin w/ sun-dried cherry chunty

    Serving Size  : 4-6 depending     
      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       1 1/2  pound         pork loin
       4      tabespoon     fresh ground pepper (3 peppercorn medley)
       1      teaspoon      kosher salt
                            dijon mustard
                            chutney
         1/2  cup           oinion, med small dice
         1/2  cup           green. pepper, small dice
       3      each          jalapeño pepper, minced fine
         1/2  cup           sundried cherries
         1/2  cup           apple jelly
       3      oz            cider vinegar
       4      oz            sugar
       3      oz            water

    1. In a pan combine all ingredients and bring to a boil, reduce to a simmer,
    Reduce till almost dry, Can be served hot, warm or cold.

    2. Trim all fat from pork. In a hot pan with just enough oil to coat sear
    the pork. remove from pan and brush with mustard and roll in cracked
    peppercorn ( if you have a really good hood over the stove, brush with
    mustard and roll in the peppercorns first). Roast at 350 till pork reaches a
    temp of 140-145.


                   



                           Spaghetti w/ olives and tomatoes
    Serving Size  : 4  
      Amount  Measure       Ingredient -- Preparation Method
       1      pound         spaghetti
       2      tablespoon    olive oil
       4      clove         garlic cloves, finely sliced
       1      tablespoon    crushed red pepper flakes
       1      each          28-oz. can peeled tomatoes (san marzano)
       4      oz            calamata olives, pitted and sliced
       1      tablespoon    basil leaves, chiffonade
       2      oz            grated asiago or parm,
       4      pc            turkey italian sausage (low fat)
       1      each          onion, sliced thin
       1      can           artichoke hearts

    1. slice onion, garlic, artichoke hearts and set aside. Remove sausage from
    casing. In a saute pan heat the oil and saute the onion, and garlic till
    onions have sweated add the olives, sausage and red pepper flakes. When the
    sausage is about 3/4 done add the artichokes and tomatoes along with the
    juice,
    2. Bring to a boil and reduce heat to a simmer. Cook the pasta and drain.
    The sauce will reduce you might want to add a little chicken stock or a dry
    white wine, HOWEVER this pasta is fairly dry, its not supposed to be
    swimming in sauce, There should be just enough sauce to coat the pasta, the
    plates should be almost dry when your done eating, Garnish with grated
    cheese.
    We both liked this one, however, I'd finish the sauce with 3 tablespoons of butter, and use real fatty italian sausage (you know something with flavor)


     Another fairly low fat dinner that wasn't bad. Might add some hot peppers next time.

    Pork and zucchini Stew
    Serving Size  : 4-6    
      Amount  Measure       Ingredient -- Preparation Method
      24      oz            pork loin, trimmed of all fat, cubed
                            -- about 1/2 square
       1/4  cup             ap flour
       2      teaspoon      garlic powder
       2      teaspoon      dried onion flakes
       1      teaspoon      whole black peppercorns
       1      teaspoon      salt, kosher or sea   
       2      tablespoons   olive oil
       1      each          white onion, medium dice
       1      each          yellow bell pepper, medium dice
       4      cups          crimini mushrooms, quartered
       2      each          14-1/2 cans, stewed tomatoes ( flavored
                            -- ones or plain)
       2      each          zucchini, large dice
       2      teaspoons     dried basil or 4 of fresh
       2      teaspoons     dried oregano or 4 of fresh
       4      oz            freshly grated pecorino

    1. In a blender combine all the dry ingredients but the herbs, and on high
    speed, blend till powdered, Place cubed pork in a bowl and toss with
    spice/flour mix, In a heavy bottomed pan heat the oil and sear the pork,
    golden brown, and the onions cook till wilted, add the green peppers and
    mushrooms, cook about 5-8 minutes more, till peppers soften. Add the stewed
    tomatoes, stir and bring to a boil, Reduce heat to a simmer and cook till
    pork is done, Somewhere around 10 minutes, or 6-8 hours in a crock pot, on
    high. Garnish with the grated cheese.

    Goes really well with curried basmati rice.


    Lasts night dinner, the Tahini is NOT low fat, but there's not a lot of it.
                                Chicken  Shawarma

    Serving Size  : 2   
      Amount  Measure       Ingredient -- Preparation Method
       4      each          chicken thighs
       3      oz            malt vinegar
       1      teaspoon      7 spice
         1/4  teaspoon      ground cardamon
       2      oz            plain greek yogurt
       2      tsp           vegetable oil
                           S&P  to taste

    1. Skin and bone the chicken thighs and slice into thin strips. Combine all
    ingredients and toss with the chicken, place in a ziplock bag and
    refrigerate at least 5 hours or overnight. Preheat oven to 425 and place
    chicken (along with marinade) on a cookie sheet and cover with foil. Bake
    about 15-20 minutes. Timing will depend on the oven and how thin the chicken is sliced.
    2. Serve with jasmin or basmati rice and oven roasted vegetables.
     NOTE: for the rice, I use a very rich chicken stock, if I need 2 cups of stock for the rice I take 4 cups reduce it by 1/2 and than make the rice.
    Also you can use lamb instead of chicken, I was going to do this with lamb but all they had at the commissary at Detrick was very over priced boneless legs.                      

                                        7 Spice
    Serving Size  : -1   
      Amount  Measure       Ingredient -- Preparation Method
                            Allspice
                            Cinnamon
                            Ground Cloves
                            Ground Nutmeg
                            Fenugreek
                            Powdered Ginger
                            black pepper

    1. combine in equal parts, In a small pan, over medium high heat, dry the
    allspice, peppercorns, cinnamon, cloves, fenugreek seeds, and the nutmeg. Be
    very careful with the fenugreek, when the seeds burn they become very bitter.
    Allow to cool and grind in a coffee grinder.
                             
                             Tatator Sauce for Shawarma
    yeild : 1-1/2 cup 
      Amount  Measure       Ingredient -- Preparation Method
       4      oz            tahini
       1      each          lemon juice, freshly squeezed
       3      each          clove garlic, mined very fine
       1      cup           plain greek yogurt

    1. Combine and chill.

                                    Baba Ghanouj
    Serving Size  : 8  
       Amount  Measure       Ingredient -- Preparation Method
       2      each          med. eggplant
       3      each          clove garlic minced fine
       2      oz            tahini
         1/2  teaspoon      ground cumin
       2      oz            plain greek  yogurt

    1. Cut epplant in half and roast cut side down in a 350 oven till eggplant
    is very soft (20 min. or so) . Allow to cool and scrape the meat in the bowl of a food processor, add remaining ingredients and puree, Serve at eith room temp. or warm

     


    Have been posting to much healthy crap of late

    Chocolate Terrine
    18 oz dark chocolate
    12 oz sweet butter
    1-1/2 oz smooth peanut butter
    12 each egg yolks
    2/3 cup cocoa powder
    8 oz 10X sugar (powdered)
    6 oz heavy (whipping) cream
    8 each egg white
    3 teaspoons sugar

    1. Combine chocolate, butter and peanut butter, melt over low heat.
    2. Combine and whisk on medium speed, the 12 yolks, cocoa and powdered sugar
    3. whip the 6 oz cream to med-stiff peaks
    4. combine 6 whites and 3 tea. sugar and whip till stiff meringue.
    5. fold melted chocolate into cocoa mixture.
    6. fold meringue in the chocolate mixture ( do it in two batches)
    7. fold in whipped cream
    8. Makes 2 or 3 loaf pans.

    Servings: 3 loaf pans

     


    Last nights fairly low-fat, (well it is if you low fat cheese, and low fat sour cream), dinner

    Shredded Pork Soft Taco's
    pork
    24 oz pork shoulder or picnic roast trim all visible fat
    1 each onion, quartered
    4 each Clove garlic crushed
    3 each jalapeno peppers
    Sauce
    32 oz roma tomato
    1 each onion
    4 each  clove garlic
    1/2 teaspoon grn.cinnamon
    2 oz chipotle peppers in adobo
    avocado, cubed
    sour cream
    flour tortillas as needed
    Shredded cheddar cheese as needed

    1. Place trimmed pork in a pot and cover with water, add the garlic, onion and jalapeno  peppers.
    2. Bring to a boil and reduce to a simmer, cook till meat is very tender, remove from water and allow to cool a little, place pork in the bowl of a kitchen aid and using the paddle on low speed shred the pork, when shredded set aside.
    3. For sauce, slice the onion into 3 or 4 thick slices, place in a bowl, toss JUST enough oil to coat, salt and pepper, place on sheet pan, cut the tomatoes in half and season with salt, pepper and oil.
    4. Roast (tomatoes skin side up) at 350 till skins are starting to darken ( or do on a grill), when the onion and tomatoes are done, in a food processor chop the onion, chipotle peppers and than the tomatoes, leave it chunky.
    5. (can be done with a knife).  Combine all ingredients in a pot and over low heat bring to serving temp.
    6. Season. Place meat mixture in soft taco and garnish with cheese, avocado and sour cream
    Servings: 4-6
     


     Can't remember if I've posted this before. This is a very basic vanilla ice cream base.           
                Ice cream base

    Serving Size: makes about 2qts.

      Amount  Measure       Ingredient -- Preparation Method

       1      qt            1/2 & 1/2
       1      each          vanilla bean
       2      teaspoons     vanilla extract
      10      each          egg yolks
      10      oz            sugar

    1. in bowl of mixer combine yolks and sugar, whip till doubles in volume.
    Bring 1/2 n1/2 to a boil with the vanilla. Temper the egg into the 1/2 n
    1/2. return to heat and cook till custard leaves a streak on rubber spat
    when you run a finger across it. Strain, cool and freeze in ice cream maker.

    1)for mocha, when heating the dairy, add coffee grounds, and allow to steep overnight, strain though a choinois. Add some melted chocolate as well.
     http://www.nextag.com/chinois-strainer/compare-html  Not a china cap!!
    2)for strawberry, add pureed (and strained)berries to the dairy. Fold in some berries when the ice cream comes out of the machine, and before you put it in the freezer.
    3)for banana, peel and roast in a 350 oven till a little beyond golden brown, puree and add to dairy.
    4) Lavander and honey steeped in dairy over night.  Lavender tends to be a strong flavor so tread lightly. Strain
    5)Fold in broken pieces of your favorite candy (butterfingers ect) when the ice cream comes out of the machine.
    6)Suggestions for steeping include, gun powder or green tea, Masala chai, coffee.

    NOTE: a number of recipes call for milk, not enough fat content for me, I prefer to use a mixture of heavy cream (40%), and 1/2&1/2 or straight up heavy cream, however while the higher fat content makes the ice cream much richer and a better mouth feel, it freezes hard and will need to temper for for scooping.


     forgot to add this one, mashed banana's and peanut butter.


     
                              Grilled Watermelon salad
    Serving Size  : 1    
      Amount  Measure       Ingredient -- Preparation Method
       1      each          watermelon, cut 1/4 inch thick and 4 inch square
       4      oz            baby greens
       1      oz            balsamic vinaigrette
                            S & P to taste
       1      oz            Feta cheese crumbled
       4      each          calamata olives, pitted and sliced

    1. Salt and pepper the watermelon and rub with a little vegetable oil or
    spray with veg. spray.
    2. grill long enough to get nice diamond shaped grill marks on one side of
    watermelon. Place on plate.
    3. Dress the greens with the balsamic vingrette and toss in most of the
    cheese and olives (saving a few to sprinkle on top)
    4. Mound the greens on top of watermelon and garnish with remaining cheese
    and olives
    This is a real nice summer salad, with a sweet watermelon its outstanding. You have the sweet from the watermelon and the balsamic while the salt from the cheese and olives balance the flavors.
                    
               

                                   Cilantro Pesto
      Amount  Measure       Ingredient -- Preparation Method
       2      cups          packed cilantro
         1/2  cup           parmesan
         1/3  cup           hulled pumpkin seeds
         1/4  cup           olive oil
       5                    tab lemon juice
       5                    cloves garlic
         1/2                tea salt

    1. combine all ingredients and puree in blender.
                

                               Zabaglione Con Frutta
    Serving Size  : 4   
    Amount  Measure       Ingredient -- Preparation Method
       1      pint          fresh rasberries
       1      pint          fresh strawberries
                            crushed italian macaroons
                            (amaretti)
                            zabaglione:
       5                    egg yolks
       5      tsp           sugar
       4      oz            marsala wine

    1. Clean and hull berries. Divide into four wine goblets. 2. Pour zabaglione
    over fruit and garnish with crushed macroons. Directions for Zabaglione: Mix
    eggs, sugar, and Marsala. Cook in a double boiler, whipping continuously
    until soft peaks form.


     
    APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM  
    serves 12
    Butter as needed
    Flour 3/4 C, plus as needed
    Bacon, slices, small dice 3 each
    Cornmeal 1 1/4 C
    Baking powder 2 tsp
    Baking soda 1/2 tsp
    Salt 1/2 tsp
    Sugar 1/4 C
    Eggs, lightly beaten 2 each
    Buttermilk 3/4 C
    Milk 1/2 C
    Honey  3 TBS
    Molasses 1 TBS
    Apricots, dried, thinly sliced 1/2 C

    Preheat oven to 325 degrees F. Butter and flour an 8-inch square baking pan; set aside. Fry bacon until crisp in a large skillet. Drain bacon on paper towels; reserve.
    Combine flour, cornmeal, baking powder, baking soda, salt and sugar in a large bowl. Whisk to blend, then form into a mound and make a well in center. Pour eggs, buttermilk and milk into well; stir with fork until lightly combined.
    Add honey, molasses, apricots and bacon bits to batter and mix until evenly combined. Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes. Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.

    MAPLE ICE CREAM
    Heavy cream 2 C
    Sugar 2 TBS
    Maple syrup 1/4 C
    Vanilla bean, cut lengthwise, scraped 1 each
    Egg yolks, lightly beaten 5 each
    Instructions:

    Fill a large bowl with ice water; set aside. Bring cream to a boil in a small saucepan. Add sugar to cream, remove from heat and stir in syrup, vanilla bean and scrapings. Whisk about 1/4 cup cream mixture into egg yolks, then whisk yolks back into remainder of cream.
    Strain into clean pan. Return pan to medium-low heat and stir until custard is thick enough to coat back of wooden spoon. Pour into a heat-proof bowl and set in ice water until completely cooled. Freeze in an ice cream maker


    BACON BRITTLE 
    Thyme, finely chopped 2 TBS
    Old Bay 1 tsp
    Kosher salt 7 tsp
    Cayenne  1 tsp
    Dry mustard 1 tsp
    Peanuts, unsalted, roasted 6 C
    Maple syrup 1 C
    Bacon, cooked, finely chopped, with its fat 4 Oz

    Preheat convection oven to 275 degrees F, with fan on low, convention oven to 300
    Place thyme, Old Bay, salt, cayenne and dry mustard in a small bowl and stir to combine.
    Put peanuts in large bowl. Add maple syrup and bacon (with its fat) to peanuts and stir thoroughly to coat.
    Add herbs and spices to peanuts and stir thoroughly to coat.
    Lightly oil 2 half-sheet trays and divide peanuts between trays, spreading evenly. Bake peanuts in center of oven for 30 minutes, stirring after 15 minutes. Lightly oil another sheet tray. Remove peanuts from oven and cool on original sheet trays for a few minutes. Transfer peanuts to new sheet tray, stirring to coat, breaking up any clumps of bacon and coating brittle with warm sugar.
    Let cool completely before breaking up brittle chunks and storing them in small jars.

     

    BACON BRITTLE ICE CREAM

    Heavy cream 3 C
    Milk 1 C
    Vanilla beans, split and scraped 4 each
    Tahitian vanilla extract 1 TBS
    Egg yolks  8 each
    Sugar 3/4 C
    Bacon brittle 3 C
    Instructions:
    Combine cream, milk and vanilla beans in a saucepan and scald. Remove from heat and reserve to let flavors infuse.
    Beat eggs yolks and sugar in a bowl until thick. Whisk 1/4 of cream into egg yolk mixture. Return egg yolk mixture to saucepan and add remaining cream.
    Cook over low heat, stirring constantly, until mixture thickens and coats back of a wooden spoon. Strain, and chill. Freeze in ice cream maker, according to manufacturers instructions.
    fold in bacon brittle, when ice cream is removed from machine.


    Might of posted some of these already but as I suffer from "sometimers", I sometime forget what has or not been posted.    

                            Spicy Tomato Chutney

    Amount  Measure       Ingredient -- Preparation Method
      12                    medium tomatoes,peeled,seeded med. dice
       3                    medium green apples,pared, cored, med. dice
       3                    medium onions,med. dice
       2 1/2  cups          cider vinegar
       1 1/2  cups          honey
       2      Tbs           salt
       1      Tbs           dry mustard
       1      Tbs           ground ginger
         1/4  tsp           ground red pepper

    1. In a large stainless steel or (non-reactive)pot, combine all ingredients,
    and bring mixture to a boil. Cook, uncovered, over very low heat, stirring
    occasionally,for 2 hours or until thickened.

    2. Carefully ladle chutney into 6(might not need them all) hot sterilized pint jars, filling to 1/4
    inch from tops. Wipe rims of jars; top with lids. Screw on bands.

    3. Place jars on rack in canning kettle of boiling water, adding water if
    necessary to bring water level to 1 inch above tops of jars. Bring water to
    a rolling boil; boil 25 minutes.

    4. Remove jars carefully and cool on wire rack.
    NOTES:
    1)to peel tomatoes, cut a x into the bottom of the tomato, and drop into a pot of boiling water, for about 1-1/2 minutes, with a slotted spoon remove from the water and place in a ice bath to stop the cooking. This is called “blanching” you can blanch most anything if you shock (the ice bath) it, broccoli, carrots, snow peas. Drain and  reheat the vegetables as needed.
    2)Tomatos that are peeled, seeded and diced are called a concasse
               

                                 Fresh Tomato Sauce
    Serving Size  : 6    
      Amount  Measure       Ingredient -- Preparation Method
       3                    slices smoked pamcetta
         1/2  cup           olive oil
       1                    onion,sliced
       2                    clove garlic,minced
       2                    # ripe tomatoes
       1                    small hot chile pepper
       5                    mint leaves,chopped
                            salt to taste

    1. cut the Pancetta into small dice.in a heavy sauce pan heat the oil,fry
    the onion,garlic and Pancetta,remove the garlic as soon as it starts to turn
    brown.peel,seed and dice the tomatoes,chop VERY fine.add to the pan of
    vegetables,add the chopped chile pepper,and the mint,simmr 30-45 min.
    NOTE:if you can't find Pancetta,you can use a smoked bacon thats cut thick.

                               Strawberries Alberto

      Amount  Measure       Ingredient -- Preparation Method
       2      cups          chianti
       2      cups          sugar
                           
       7                    thin slices lemon
       2      pints         ripe strawberries
                            hulled and sliced

    1. Mix wine with the sugar and lemon slices. Stir in the strawberries.
    Chill. Serve. Note:  If the strawberries are very ripe & sweet you may not
    need so much sugar.

                                  Tomato Chutney
      Amount  Measure       Ingredient -- Preparation Method
                            makes 1.5 cups
       2                    small tomatoes,diced
         1/2                small onoin,diced
       1                    tab cilanto,chopped
         1/2                tab lemon juice
       1                    slice(thin) ginger root
         1/2                tea salt
         1/2                tea sugar

    1. combine all ingredients,cover and chill at least 4 hours

                              Tomato Mussel Soup
      Amount  Measure       Ingredient -- Preparation Method
         1/2  quart         mussels
         1/2  cup           olive oil
       2                    clove garlic
       4                    hot chile peppers
       1                    # tomatoes,peeled,seeded,
                            and diced
       1      cup           dry white wine
       1      cup           freah basil,chopped

    1. clean and beard the mussels,heat in oil in a soup pot,crush the garlic
    and saute with the hot pepper till the garlic starts to brown remove the
    pepper and garlic and discard.add the tomatoes and the wine,heat to a boil
    and cook about 10-15 min. add the mussels and reduce heat to a simmer.cook
    till mussels have opened(about 5-10 min),add the basil and simmer for 5 min.
    more.

     


     Jerk Sauce,jamican

    Amount  Measure       Ingredient -- Preparation Method
         1/2  cup           ground allspice
         1/2  cup           brown sugar
       7                    clove garlic
     1-5         each          scotch bonnet peppers(hot)
       1                    tab thyme
       1                    tea cinnamon
         1/2                tea nutmeg
                            soy to moisten

    1. Put everything(start with ONE only scotch bonnet)in the food processor
    and blend till smooth, add more garlic and scotch bonnet as needed.

                                              Peanut Butter Pie

      Amount  Measure       Ingredient -- Preparation Method

       1                    #butter,melted
       5                    #peanut butter
       3                    #cream cheese
       3      quart         cream
         1/2  cup           sugar
       6      oz            sugar

    1. in a mixer whip with a paddle untill very ligh 1#butter,5#peanut
    butter,3#cream cheese,1/2cup sugar. in a mixer with a whip,whip the 3qt
    cream,and the 6 oz of sugar,fold this into the other mixture.pour into a
    choc.gramhan cracker crust after pie set for 2 hours in refrigrtor for 2
    hours pour chocolate ganche over top and spread


                                 
                              Pineapple Jalapeno Salsa

    Serving Size  : 4    
      Amount  Measure       Ingredient -- Preparation Method
       1      cup           pineapple,finly diced
       2      cup           fresh pineapple juice
         1/2  cup           white-wine vinegar
         1/2                light brown sugar
       1      pinch         saffron
       1                    jalapeno,diced fine

    1. place all ingredients in a sauce pan and bring to a boil,reduce heat and
    reduce by 1/2 cool and refrigerate

    This is a recipe is from sometime in the 1600's, not long after chocolate made it to Europe.
    You will either love it or hate it. With a good wine (cab franc or cote de Rhone).       
                         
                        choc.pasta in Sweet&spicey sauce
    Serving Size  : 6   
    Categories    : Italian                         
      Amount  Measure       Ingredient -- Preparation Method
       1                    large can plum tomatoes
       1                    med red onion,chopped fine
       3                    stalk celery,chopped fine
       1                    med clove garlic,chopped fine
       2                    med carrots,chopped fine
      10                    springs parsly,leaves only,chopped
       4      oz            pancetta
       4      oz            olive oil
      16      oz            ground tenderloin(med plate)
       1      cup           dry red wine
       4                    tab raisins
       2                    tab pinenuts, toasted
       3                    tab choc.chips (semi-sweet)
       1                    tab sugar
         1/2  cup           red wine vinegar
       3      cup           flour
       4                    eggs
       2                    tea olive oil
       4                    tab cocoa powder(unsweetened)
              pinch         salt

    1. In a large pan heat oil and saute the onion,celery,garlic,carrots, and
    the panchetta.Braise over low heat about 15-20 minutes.Add the ground
    tenderloin and stir well to mix. Add the wine and reduce by 2/3's.Add the
    tomatoes ,season to taste(S&P) and simmer 25 minutes. In a dbl. combine the
    vinegar,rasin,chocolate,and sugar and heat till melted,stir into the sauce.
    Pasta: combine flour,eggs, olive oil,salt and cocoa.Roll fairly thin and cut
    into Tagliatelle.


                                             Hawaiian Barbecue Sauce

      Amount  Measure       Ingredient -- Preparation Method

       3      Tbs           crushed pineapple drained thoroughly
       1      cup           Basic Barbecue Sauce recipe follows
       1      Tbs           reduced-sodium soy sauce
                            -----Basic Barbecue Sauce-----
       1                    Can (8 ounces) tomato sauce
       3      Tbs           Worcestershire sauce
         1/2  cup           vegetable oil
         1/4  cup           cider vinegar
       3      tsp           dry mustard
       3      Tbs           brown sugar
       2      tsp           chili powder
       2      tsp           sugar
         1/2  tsp           garlic powder
       2      Tbs           dried minced onion
         1/2  tsp           salt
         1/4  tsp           black pepper

    1. Combine all ingredients in a small saucepan. Cook and stir over moderate
    heat until sauce boils. Reduce heat and simmer 10 minutes.

                  Sour Cherry Barbecue Sauce

      Amount  Measure       Ingredient -- Preparation Method
       1      cup           canned or frozen sour cherries
         1/2  cup           chopped onions
       2                    garlic cloves, finely chopped
         1/2  cup           water
       3      Tbs           ketchup
         1/4  cup           sour cherry preserves
       3      Tbs           brown sugar
       1      Tbs           sesame oil
       1      Tbs           molasses
       1      Tbs           Worcestershire sauce
       1      tsp           toasted cumin seeds
         1/2  tsp           ground ginger
         1/4  tsp           ground red pepper

    1. Combine all ingredients in a saucepan with a heavy bottom; mix well.
    2. Simmer, covered, over medium heat about 25 minutes. Adjust seasoning.

             
                              Maple Barbecue Sauce

      Amount  Measure       Ingredient -- Preparation Method
         3/4  cup           grade A dark amber maple syrup
       2      Tbs           chili sauce
       2      Tbs           cider vinegar
       1 1/2  Tbs           finely diced onions
       1      Tbs           Worcestershire sauce
       1      tsp           salt
         1/2  tsp           dry mustard
         1/2  tsp           black pepper

    1. Combine all ingredients and brush on top of 3 pounds of beef, pork or
    poultry.


                          Barbecue 4a(bbq From Hell)spice

      Amount  Measure       Ingredient -- Preparation Method
       1                    tea salt
       1                    tea caynenne pepper
       1                    tea white pepper
       1                    tea blk.pepper
         1/2                tea red pepper flakes
         1/2                tea finely mashed garlic
       2                    tea paprika
         1/2                tea thyme
         1/2                tea oregano
         1/2                tea basil
       2                    tab lemon juice

    1. combine and mix WELL. Rub onto or into(makes it hotter)the meat and let
    rest for 2 hours SEE barbecue 4b for sauce

                 

                           Barbuce Sauce4b(bbq From Hell)
      Amount  Measure       Ingredient -- Preparation Method
       2      Tab           olive oil
         1/2  cup           tomato juice
         1/2  cup           dark beer
         1/2                tea lea & perrins
       1                    tea minced cilantro
         1/2                tea red wine vinegar
       2                    tab micned jalapeno peppers
       1                    tab minced scallions
       1                    tea dijon mustard

    1. combine ingredients in a sauce pan and bring to a boil.Simmer for 5-8
    minutes,or till the sauce thickens slightly.Baste the COOKING meat with the
    sauce


                                                Barbecue Sauce #1

      Amount  Measure       Ingredient -- Preparation Method

       2                    tab veg oil
       1                    med onion,chopped fine
       1                    clove garlic,minced fine
         1/2                tea grated ginger(fresh)
       1      oz            can plum tomaotes,save
                            the juice and mash the tom
         1/2  cup           chile sauce
       2                    tab brown sugar
       3                    tab honey
       3                    tab soy sauce
       3                    tab dry sherry
       2                    tea chili powder
              pinch         cayenne
              pinch         oregano

    1. in the oil saute the onion,ginger,garlic cook for about 5 min.DO NOT
    BROWN!!!!!!! add remaining ingredients and simmer for 30 min.


                                 Barbecue Sauce #2

      Amount  Measure       Ingredient -- Preparation Method

       2                    cloves garlic,chopped
       1                    small dried hot red chili
         1/2                tea cilantro,chopped
         1/4                tea comion
         1/2                tea anise seeds
         1/2                tea salt
       2                    tab brown sugar
       1                    tab lea & pearrins
       1      cup           cider vinegar
       2      cups          catsup
                            hot pepper sauce to taste

    1. in food processor puree the garlic,red pepper,cilantro,comion,anise
    seed,salt,brown sugar,worcestershire,till smooth. combine puree with
    vinegar,catsup,bring to a boil and reduce heat to a simmer.cook for 30
    min.add hot pepper sauce to taste


                
                                Barbecue Sauce #3

      Amount  Measure       Ingredient -- Preparation Method

                            makes 2 cups
       2                    tab butter
       1                    med onion,chopped fine
       1      cup           celery,diced
       1      cup           tomato sauce
       1                    tea salad mustard
       1                    tab brown sugar
       1                    tab lemon juice
       1                    tab cider vinegar
         1/4  cup           water
       1                    tab chile powder
         1/2                tea caynenne pepper
              pinch         grn. cloves
                            s&p to taste
       2                    tea liquid smoke

    1. in butter saute the onion,till gold in color add remaining ingredients
    and bring to a boil.reduce heat and simmer for 30 min.

               
                                  Fig BBQ Sauce
      Amount  Measure       Ingredient -- Preparation Method
       2                    white onions, diced
       1                    #blk. mission figs cut in 1/2
         1/2                blt. fairbanks Calf. port
         1/2                # light brown sugar
         1/2                blt. fig vinegar
       1                    only chilopote pepper

    1. in a little olive oilsaute the onions till a med. brown. add the figs and
    cook about 3-4 minutes. add the port and sugar and reduce by 1/2. Add the
    vinegar and the chile. Simmer for about 10 minutes over low heat. Puree with
    a bure mixer and strain out the seeds. Sauce might need a little water
    added to thin it down if to thick.


               
                                  Firecracker BBQ
      Amount  Measure       Ingredient -- Preparation Method
       2      cups          chopped onion
       3      Tbs           Ginger grated
       3      Tbs           Garlic chopped
       4                    limes zest and juice
         1/4  cup           maple syrup
       2      Tbs           Horseradish
       2      Tbs           Brown sugar
         1/4  cup           creole mustard
       4      cups          ketchup
         1/2  cup           white vinegar
         1/2  cup           soy sauce
       2      Tbs           Worcestershire
         1/4  cup           + 1 Tbsp. Chipotle
       1      tsp           Chili powder
       2      Tbs           Cumin
       1      tsp           Coriander
         1/2  tsp           Cayenne
       1      tsp           Oregano
       6      cups          chicken stock

    1. Saute garlic, onions and ginger. Add the remaining ingredients and simmer
    until sauce consistency. Puree, strain and cool.


                                   Killer brownies

      Amount  Measure       Ingredient -- Preparation Method
       3      bx            18.5 oz german chocolate cake mix
       1      cup           chopped pecans, fine
         2/3  cup           evaporated milk
         1/2  cup           evaporated milk
       2 1/2  pounds        caramel candies
       1      cup           chocolate chips, semi-sweet
                            powdered sugar for garnish
       1      cup           melted butter
    1. preheat oven to 350
    2. in a dbl. boiler combine the caramels and 1/2 cup of evaporated milk,
    heat till melted and smooth
    3. combine the cake mix, butter and chocolate chips and 2/3 cup evaporated
    milk, mix well.
    4. in a paper lined pan (9x9) press 1/2 of the brownie mixture and bake for
    about 8 minutes. remove from oven and allow to cook a bit.
    5. pour the caramel on top of cooked brownie, set aside.
    6. Here's the tricky part. take a sheet of heavy duty foil and with a
    rolling pin, roll out the remaining brownie dough, and flip it on top of the
    caramel. Bake for another 15-18 minutes. Remove from oven and allow to cool over night, To serve flip pan upside down and pull on the paper to remove it from the pan, dust with powdered sugar ,and cut as desired.


    These came out pretty good, have changed the recipe to reflect the issues I had with it. Next time the brownies will be from scratch, and its going to be a white chocolate, macadamia, raspberry brownie with lemon curd.


                                                  corn sauce

      Amount  Measure       Ingredient -- Preparation Method
      12                    ears corn
       2      quart         cream
                           S&P

    1. Remove corn from the ears and place in a pot with the corn ears. Add
    cream and bring to a boil. Reduce to a simmer. Puree and strain.
    NOTE: can be used as a sauce,might need to reduce it over low heat, or as a base for corn chowder, just add some diced bell peppers, red onion. 
             
                
                              Honey BBQ Shredded Pork
    Serving Size  : 8   
      Amount  Measure       Ingredient -- Preparation Method
       1                    pork shoulder or picnic roast
       1 1/4  cups          ketchup
         1/2  cup           water
         1/2  cup           honey
       1      cup           chopped celery
       1      cup           chopped onion
       2      Tbs           lemon juice
       3      Tbs           white vinegar
       3      Tbs           Worcestershire sauce
       2      Tbs           dry mustard
       1      tsp           salt
         1/2  tsp           ground black pepper
                           
    1. In 6 inch half pan, combine all ingredients. 2. Cover with foil and baise in a 250F oven for 3 to 3-1/2 hours or till very trender. 3. Shred meat using the dough hook in kitchen aid, removing all bones and skin. Stir with sauce.


                                       Jalapeno Salsa vinegrette Dressing

      Amount  Measure       Ingredient -- Preparation Method
       4                    serrano,minced very fine
       4                    jalapeno peppers, minced fine
       2      cup           roma tomato, seed and diced
       4                    limes, juiced
       1      cup           fresh cilantro, chopped
       3      oz            honey
       4      oz            white vinegar

    1. Combine and chill


                                         Apple-basil Sorbet


    Serving Size  : 10   
      Amount  Measure       Ingredient -- Preparation Method

       3      cup           unfiltered apple juice
                            or cider
         3/4  cup           sugar
         1/4  cup           fresh basil,w/stems
       1                    tab fresh lemon juice

    1. bring juice and sugar,remove from heat and add basil.let sit uncovered
    for 15 minutes.stain and cool add lemon. and freeze


                  
                                                 Grilled Salmon

    Serving Size  : 5   
      Amount  Measure       Ingredient -- Preparation Method
       5                    7oz salmon fillets
       8                    artichoke hearts,1/4'd(60cnt
      20                    pitter blk.spanish olives
       1      cup           haricot,blanched
       1      cup           cooked wht.beans
                            (cannelli)
       3      oz            lime juice
         1/3                tea cracked blk.pepper
      10                    pc red skin,cooked,& 1/4'd
       5      oz            olive oil
       5                    pc roma tomato cut in 1/6'
       2                    tab italian parsly,chopped
         1/2                tab garlic,chopped
       3      oz            soft butter
                            s&p to taste

    1. RUB SALMON WITH 1/2 AMOUNT OF THE GARLIC,CRACKED BLK.PEPPER,AND 1/3 OF
    THE OLIVE OIL.and grill it basting with the garlic olive oil. In the mean
    time saute all other ingredents in reaming olive oil,sprinkle with lime
    juicemand finish with butter,adjust seasoning. place on warm dinner
    plate,sprinkle with parsly  and put salmon on top of vegetables

                  
                 
                                   Romanoff Sauce

      Amount  Measure       Ingredient -- Preparation Method

       1                    part sour cream
       4                    parts whipping cream
                            add cinn. and brown sugar to taste
                            gran mariner as needed (about 1 oz per cup of sauce)
    1. add alittle whipping cream to the sour cream,whip till blended,add the
    remaining whipping cream and whip till cream thickens but is still liquid

                 
                  
                               Zabaglione with fruit

    Serving Size  : 4    
      Amount  Measure       Ingredient -- Preparation Method

       1      pint          fresh rasberries
       1      pint          fresh strawberries
                                zabaglione:
       5                    egg yolks
       5      tsp           sugar
       4      oz            marsala wine

    1. Clean and hull berries. Divide into four wine goblets. 2. Pour zabaglione
    over fruit 
     Zabaglione:
    combine egg yolks, sugar, and Marsala. Cook in a double boiler, whipping continuously
    until soft peaks form.
    NOTE: this is my pull it out of my ass dessert, takes no time and is quick. If you don't like marsala use any fruit flavored liquer you perfer. Also soaking the berries in a little sugar, OJ and liqur for a few hours doesn't hurt.

     


                  
               Garlic -Herb crusted Mahimahi w/cuke-tom-ginger salsa

      Amount  Measure       Ingredient -- Preparation Method
                            Garlic-Herb Crust
         1/4  cup           chopped garlic
       1                    tea parsly, chopped
       1                    tab basil, chopped
       1                    tea tarragon, chopped
       4                    filets anchoivy
         1/2  cup           shallots, chopped
       1                    tea virgin olive oil
       4                    ea. 7 oz filets mahimahi
                            For Cooking
       1                    tea canola
                            Cucumber-tomato-ginger Salsa
       1      cup           seeded and diced Japanese cucumber
         1/2  cup           seeded and diced red tomato
       3                    yellow pear tomatoes, cut in 1/2
       2                    tab finely minced ginger
         1/4                cupo finely diced onion
       2                    tab soy sauce
       2                    tab rayu (spicy sesame seed oil)salt
                            -- and pepper to taste

    1. Prepare salsa and set a side Combine the ingredients in a mixing bowl,
    mix well and allow to chill.

    2. Place all the Garlic-herb cruts ingredients in a processor and blend till
    smooth. Coat one side of the fish and allow to rest 10-15 minutes. In a very
    hot pan sear the fish in canola oil, crust sdide down till crust sears, flip
    fish, cook about 2 minutes for med-rare.

                

                                     Mint pasta
    serves 2
      Amount  Measure       Ingredient -- Preparation Method

       1      cup           flour
       3                    tab fresh mint chopped VERY fine
       1                    egg
       1                    tab olive oil
                            juice of 1/2 lemon
                            zest of 1/2 lemon,minched fine

    serve with fresh tomato sauce
                      
               

                                 Fresh Tomato Sauce

    Serving Size  : 6   
      Amount  Measure       Ingredient -- Preparation Method

       3                    slices smoked pamcetta
         1/2  cup           olive oil
       1                    onion,sliced
       2                    clove garlic,minced
       2                    # ripe tomatoes
       1                    small hot chile pepper
       5                    mint leaves,chopped
                            salt to taste

    1. cut the Pancetta into small dice.in a heavy sauce pan heat the oil,fry
    the onion,garlic and Pancetta,remove the garlic as soon as it starts to turn
    brown.peel,seed and dice the tomatoes,chop VERY fine.add to the pan of
    vegetables,add the chopped chile pepper,and the mint,simmr 30-45 min.
    NOTE:if you can't find Pancetta,you can use a smoked bacon thats cut thick.


     A few basic recipes

                                      frittata
    Serving Size  : 6    
      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
       1      cup           chopped cooked
                            asparagus or broccoli
       1      cup           chopped zucchini
       1      cup           cooked chopped spinach, drained
       1      cup           chopped large marinated hearts of artichoke
         1/2  cup           chopped onion
                            olive oil
       1                    clove garlic
                            seasoning salt
                            black pepper
                            oregano
       8                    eggs
       3      Tbs           grated parmesan
    1. Combine vegetables with some olive oil and chopped garlic in an ovenproof skillet and season with salt, pepper and oregano. Saute about 4 to 5 minutes, stirring constantly. 2. Beat eggs with Parmesan. Add eggs to sautéed vegetables.  3. cook over low heat
    until just starting to set on the bottom. Place in 350 F oven and bake 10 minutes or until nicely browned. 4. Loosen the omelet by sliding a small spatula around the edges. Serve in wedges.
    NOTE: 1) stop at a restaurant supply store and get a 10 inch silver stone pan, and make sure no metal ever touches it.
    2) you can use any vegetable you want, or if using shrimp, precook them (sauté) till about ½ way done, so they don’t over cook.
               

                                 Penna Con Ricotta
    Serving Size  : 2    
      Amount  Measure       Ingredient -- Preparation Method
      12      oz            penna,cooked aldenta
       6      oz            plum tomatoes(use
                            marinara sauce)
       4      oz            ricotta cheese
       8                    slices mozz. or prov. cheese
       4      oz            cooked ground beef(add to
                            the sauce)
                            splash of cream
    1. heat sauce and add the cheeses,stir till all the cheese has melted,add
    the crean to lighten the sauce(color),add the pasta.Heat and serve. NOTE:to
    basic sauce add extra garlic,orgeano, fresh basil and diced onion.

             
                            Penna W/ Eggplant & Peppers

    Serving Size  : 2     
     Amount  Measure       Ingredient -- Preparation Method
      10      oz            penna
       1                    yellow bell pepper (roasted)
       2                    small grn. zuccini
         1/2  oz            sweet butter
       8      oz            fresh tomato sauce
       5      oz            vegor lite olive oil
       1                    tab parsly
                            blk.pepper to taste

    1. skin the zucc. and cut into a small dice melt the butter and saute the
    zucc till golden brown,add the bell pepper(diced or cut jullian) cook afew
    minutes more,add the tomato sauce.Add the cooked pasta and toss,add the
    parsly and toss.serve on warm plates and sprinke with the grated cheese.


                             Strawberries & Cantaloupe
    Serving Size  : 4    
      Amount  Measure       Ingredient -- Preparation Method
       3      cups          fresh strawbeeries,
                            hulled and quartered
       1      cup           cantaloupe,diced
       2                    tab balsamic vinegar
         1/4  cup           grand mariner
         1/4  cup           sugar
                            note: serve w/ vanilla ice
                            cream
    1. conbine and chill at least 4 hours


      Pizza Dough
    not quite a Chicago deep dish dough but its pretty close.

    Serving Size  : 12 pies (13"pies) 
    Categories    : Italian                          Pizza


      Amount  Measure       Ingredient -- Preparation Method

                            makes 12 13inch pizzas
     128      oz            flour
       8      oz            corn meal
       8      oz            butter
       4      oz            olive oil
       4      oz            veg. oil
       8      oz            yeast
      32      oz            water

    1. mix dry active dry yeast w/warm water(enough to make a sponge)add a pinch of sugar let yeast
    proof till dbl.in bulk in  a mixing bowl place the yeast, oil, butter, add
    the flour, and cornmeal and mix well add the water, you want the dough to
    pull away from the sides of the bowl BUT not STICK to your hands when you
    touch it let the dough rise 3 times(about 4 hours).
    NOTE: 1)you might not need
    all the water.
    2)if you prebake the dough, it will freeze.
    3)rub the pizza pan with a little oil and sprinkle with corn meal.

                 

                           sweet and sour salad dressing

    Serving Size  : 12   
    Categories    : American                         Dressing
                    Salad                           

      Amount  Measure       Ingredient -- Preparation Method
       4      cups          salad oil
       2      cups          cider vinegar
       1      cup           honey
       1      cup           sugar
       1/2                  med. onion
       1                    tab dry mustard
       1                    tab salt
       2                    tab celery seed

    1. combine all ingredinets in blender and blend till smooth, NOTE: all
    ingredients must be measured exatly.


    A side note to any of you ladies in the Fort Dertick area, if there's enough interest, in cooking classes, and there's a place on post to do them, let me know. Was thinking along the lines of basic meat cutting, as this seems to be the one area my daughter always has questions, and if you learn the basics you can save a fair amouth of money.
                      

     


                                               Balsamic Reduction

    This tastes almost as good as alot of the aged balsamic's I've tasted.
    Reduce it till it coats the back of a spoon.

      Amount  Measure       Ingredient -- Preparation Method
       1      qt            balsamic vinegar
       6      oz            honey
       1      cup           packed brown sugar

    1. Combine and reduce till thickened.

                
                          Roast Beet Puree
      Amount  Measure       Ingredient -- Preparation Method

       4                    md Beets, with greens, stems trimmed, (save greens)
         1/2  tsp           Oregano, dried
         1/2  tsp           Thyme, dried
         1/4  tsp           Fennel seed
         1/4  tsp           Coriander, ground
         1/4  tsp           Rosemary, dried
       4                    Bay leaves
      10                    Peppercorns
       2      Tbs           Oil, olive, extra-virgin
       2      Tbs           Butter, unsalted, cut
                            , into pieces
                            Salt

     Preheat the oven to 450 F.
    Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and
    peppercorns together.

    Place the beets in a roasting pan,sprinkle with the dried spices,herbs, drizzle with olive oil to coat.
    Bake, uncovered, until tender. When cool enough to handle, peel off the skin.
    chop the beets and in a food processor.  Process the beets
    until smooth.Transfer them again to a small saucepan and stir
    over medium heat until heated through. Add the butter and stir till blended.
    NOTE: you can add this beets to mashed potato's or take some cooked bow-tie pasta and heat some butter in a small pan, add the pasta, toss till warm and add the beet puree, sprinkle some chives or chopped basil. Garnish with grated parm. cheese.


     Crab Cake
      Amount  Measure       Ingredient -- Preparation Method

                            ALL MEASUREMENTS BASED PER POUND OF CRAB
       1      teaspoon      old bay seasoning
       1      small         handful of fine breadcrumbs (about 2 oz)
                            herb salt to taste
       1      each          egg per pound
       1      teaspoon      whole grain mustard
       1/2    teaspoon      worcestershire
       1      oz            mayonnaise

    1. Combine all but crab, and allow to rest for 30 minutes, Gently fold in
    crab. Allow to rest 1 hour or more before using
    NOTE: for breadcrumbs, take some panko and run it through food processor.Also it is very important that you allow the everything to rest.

     

                      
    As the holidays are approaching, I thought I’d post this recipe, if you need something for a party this one rocks, and it’s a whole hell of a lot easier than it reads. The hard part is boning out the turkey, but if you take your time and follow the bones, it’s really easy.  Serve at room temp. When you cut into it should look like a checkerboard.
    Found these on line
    http://homecooking.about.com/od/turkeyrecipes/ss/deboneturkeysbs.htm
    http://www.youtube.com/watch?v=FjoTlVoEPdA&feature=fvsr      (part 1)
    http://www.youtube.com/watch?v=nvzY_m9MJzs&feature=fvwrel  (part 2)

     

     

                                   Turkey Mosaic
    Serving Size  : 12   
    Categories    : Not A Clue                       Poultry
                    Brunch                           Party
                    Party                            Buffet
                    Buffet                           Main
                    Main                            


      Amount  Measure       Ingredient -- Preparation Method
                            TURKEY
       1        8#          turkey
       1-1/4    #(pound)   boneless,skinless chicken
                            -- breast, cut into 1" wide strips ( like tenders)
         3/4   tea          thyme
         1/4   tea          sage
         1     tea          salt
         1/2   tea          blk.pepper
       1       cup          white wine, dry
         1/2   cup          madeira
       1-1/4   #            smoked ham 3/4" thick by 3/4" wide
       1                    bay leaf

    1. SWISS CHARD or SPINACH FILLING
    3-4 # swiss card or spinach,stems off and washed

    3 tab unsalted butter
    2 clove garlic, minced fine
    2 tea lemon juice, fresh
    1 tea salt
    1/2tea blk.pepper
    1 tea tabasco
    2 eggs, beaten
    1-1/2 cup grated swiss
    or jack or a blend
    3 oz grated parm.

    2. CUMBERLAND SAUCE blt. tawny port wine oz red current jelly lemons, zested
    oranges zested tea coleman's dry mustard

    3. Turkey Place turkey on cutting board , remove wing tips and tail. Flip
    turkey, breast side down, and cut down one side of back bone. Find the ball
    joint and cut through it. Cut along the bones, till the side of turkey has
    been cut from the frame, be careful not to cut through the skin. Turn turkey
    and repeat step 2 With a sharp knife cut along the wing bone and scrape the
    meat off and remove the bone. Leave the bone closest to the breast intact.
    Remove the thigh bones,  remove it where it joins the drumstick,as in step
    #4. Remove the tenderloin from the breast and slice off the top half of the
    breast, save for the stuffing. Place the turkey and the cut meat in a
    roasting pan and season with salt, pepper, sage, thyme, white wine and the
    madeira. Allow to rest 8 hours or over night. make swiss chard or spinach
    filling and set aside to cool. Remove turkey from marinade and pat dry. With
    a carpet needle and with butcher string  sew the area between the legs
    closed and darn any holes  you see. Spread about 1/3 of the filling inside
    the turkey, top with alternating rows of turkey, ham and chicken, top with
    1/3 of the filling, repeat until all filling and meats have been used. NOTE:
    as the meat will shrink and the filling will tighten when cooked Bunch them
    up. preheat oven to 400F. beginning at the tail sew the skin together,
    Reform the turkey so it has a turkey shape. Run a skewer through the legs to
    hold them in place and using more butcher string, wrap it around the turkey,
    this will help you shape the bird and help it keep its form while cooking
    and cooling. Bake at 350 f at the rate of 10 minutes per pound , baste every 10 minutes or so with butter.
    (when it reaches 150-160 its done)
    SWISS CHARD or SPINACH FILLING: Steam the washed chard in a large pan for 5 minutes. Shock in cold water to stop the cooking. Squeeze as much water out of it as you can. Chop fine. Place in a large mixing bowl. In a saute pan saute the garlic in butter till it turn pale. Add the garlic to the chard
    and season with lemon juice, S&P, tabasco and cheese.  Stir well to mix.
    Taste and adjust seasonings as needed. Add the eggs and mix well, hands work best. this should make 4 cups of filling.
    CUMBERLAND SAUCE: bring 3 small sauce pans of water to a boil,  blanch the lemon and orange for for about 30seconds, drain and blanch again, drain and repeat. Drain, shock in ice
    water, drain and set aside. Squeeze the oranges and lemons into a sauce pan
    and toss the fruit in as well, add the port wine and reduce by 1/2,  add the
    jelly and dry mustard. Strain the sauce into a bowl, bottle, whatever is
    handy that can go into the cooler. Add the blanched zest. NOTES: Sauce can
    be made 1 week ahead (however,it will hold for 2 weeks) covered in the cooler. Filling should be made 2 days ahead. Turkey should be made 1 day ahead and allowed to rest in cooler.


                                                    Crab Cake
      Amount  Measure       Ingredient -- Preparation Method

                            ALL MEASUREMENTS BASED PER POUND OF CRAB
       1      teaspoon      old bay seasoning
       1      small         handful of fine breadcrumbs (about 2 oz)
                            herb salt to taste
       1      each          egg per pound
       1      teaspoon      whole grain mustard
       1/2    teaspoon      worcestershire
       1      oz            mayonnaise

    1. Combine all but crab, and allow to rest for 30 minutes, Gently fold in
    crab. Allow to rest 1 hour or more before using
    NOTE: for breadcrumbs, take some panko and run it through food processor.Also it is very important that you allow the everything to rest.

     

                      
    As the holidays are approaching, I thought I’d post this recipe, if you need something for a party this one rocks, and it’s a whole hell of a lot easier than it reads. The hard part is boning out the turkey, but if you take your time and follow the bones, it’s really easy.
    Found these on line
    http://homecooking.about.com/od/turkeyrecipes/ss/deboneturkeysbs.htm
    http://www.youtube.com/watch?v=FjoTlVoEPdA&feature=fvsr      (part 1)
    http://www.youtube.com/watch?v=nvzY_m9MJzs&feature=fvwrel  (part 2)

     

     

                                   Turkey Mosaic
    Serving Size  : 12   
    Categories    : Not A Clue                       Poultry
                    Brunch                           Party
                    Party                            Buffet
                    Buffet                           Main
                    Main                            


      Amount  Measure       Ingredient -- Preparation Method
                            TURKEY
       1        8#          turkey
       1-1/4    #(pound)   boneless,skinless chicken
                            -- breast, cut into 1" wide strips ( like tenders)
         3/4   tea          thyme
         1/4   tea          sage
         1     tea          salt
         1/2   tea          blk.pepper
       1       cup          white wine, dry
         1/2   cup          madeira
       1-1/4   #            smoked ham 3/4" thick by 3/4" wide
       1                    bay leaf

    1. SWISS CHARD or SPINACH FILLING
    3-4 # swiss card or spinach,stems off and
    washed tab
    unsalted butter
    2 clove garlic, minced fine
    2 tea lemon juice, fresh
    1 tea salt
    1/2tea blk.pepper
    1 tea tabasco
    2 eggs, beaten
    1-1/2 cup grated swiss or jack or a blend
    3 oz grated parm.

    2. CUMBERLAND SAUCE
     1 blt. tawny port wine
     7oz red current jelly
    3 each lemons zested,
    3 each oranges zested
    1/2tea coleman's dry mustard

    3. Turkey Place turkey on cutting board , remove wing tips and tail. Flip
    turkey, breast side down, and cut down one side of back bone. Find the ball
    joint and cut through it. Cut along the bones, till the side of turkey has
    been cut from the frame, be careful not to cut through the skin. Turn turkey
    and repeat step 2 With a sharp knife cut along the wing bone and scrape the
    meat off and remove the bone. Leave the bone closest to the breast intact.
    Remove the thigh bones,  remove it where it joins the drumstick,as in step
    #4. Remove the tenderloin from the breast and slice off the top half of the
    breast, save for the stuffing. Place the turkey and the cut meat in a
    roasting pan and season with salt, pepper, sage, thyme, white wine and the
    madeira. Allow to rest 8 hours or over night. make swiss chard or spinach
    filling and set aside to cool. Remove turkey from marinade and pat dry. With
    a carpet needle and with butcher string  sew the area between the legs
    closed and darn any holes  you see. Spread about 1/3 of the filling inside
    the turkey, top with alternating rows of turkey, ham and chicken, top with
    1/3 of the filling, repeat until all filling and meats have been used. NOTE:
    as the meat will shrink and the filling will tighten when cooked Bunch them
    up. preheat oven to 400F. beginning at the tail sew the skin together,
    Reform the turkey so it has a turkey shape. Run a skewer through the legs to
    hold them in place and using more butcher string, wrap it around the turkey,
    this will help you shape the bird and help it keep its form while cooking
    and cooling. Bake at 350 f at the rate of 10 minutes per pound , baste every 10 minutes or so with butter.
    (when it reaches 150-160 its done)
    SWISS CHARD or SPINACH FILLING: Steam the washed chard in a large pan for 5 minutes. Shock in cold water to stop the cooking. Squeeze as much water out of it as you can. Chop fine. Place in a large mixing bowl. In a saute pan saute the garlic in butter till it turn pale. Add the garlic to the chard
    and season with lemon juice, S&P, tabasco and cheese.  Stir well to mix.
    Taste and adjust seasonings as needed. Add the eggs and mix well, hands work best. this should make 4 cups of filling.
    CUMBERLAND SAUCE: bring 3 small sauce pans of water to a boil,  blanch the lemon and orange for for about 30seconds, drain and blanch again, drain and repeat. Drain, shock in icewater, drain and set aside. Squeeze the oranges and lemons into a sauce pan and toss the fruit in as well, add the port wine and reduce by 1/2,  add the jelly and dry mustard. Strain the sauce into a bowl, bottle, whatever is handy that can go into the cooler. Add the blanched zest. NOTES: Sauce can be made 1 week ahead (however,it will hold for 2 weeks) covered in the cooler. Filling should be made 2 days ahead. Turkey should be made 1 day ahead and allowed to rest in cooler


                             Basic Egg foo Yung & sauce
    Serving Size  : 8    
      Amount  Measure       Ingredient -- Preparation Method
       6                    eggs
       3/4                tea salt
       1      cup           cooked meat or seafood
      1/2  cup           blanched vegetables
                            enough oil to fill wok to depth of 2-1/2 inches

    1. Beat eggs and fold in meat and veg. mixture.  Using a ladle, gently pour into oil and cook  about 2 minutes on each side till  brown.
    Sauce:
    3/4 cup beef stock
    1/2 tea  soy
    ½ tea cornstarch
    1 tab water
    3. Egg foo Yung Beat egg and fold in meat and vegetable mixture. Heat oil
    till it forms (about 350) and ladle egg mixture into wok. Cook about 2
    minutes and flip over. Brown on all sides.
    4. Sauce for egg foo yung bring stock, soy to a very low simmer. Combine
    water and corn starch and add to simmering stock, allow to thicken. Note:
    scallions, mushrooms, leek, onions can be added to sauce if desired.
           
                                     Fried Rice
    Serving Size  : 4    
      Amount  Measure       Ingredient -- Preparation Method
         1/4  cup           peanut oil
       2                    eggs, lightly beaten
       3                    green onions, chopped
       3      cups          cooked rice
       2      Tbs           soy sauce
       1      cup           cubed or shredded cooked pork
       1                    small carrot, grated
       1      cup           cooked green peas, warm
       2     clove      garlic, minced
       1      tbs          fresh ginger, minced
    1. Heat 2 tablespoons of the oil in a wok or heavy skillet. Stir-fry the
    eggs until cooked but still moist, breaking up clumps. Reserve. Heat the
    remaining oil in the wok and stir-fry garlic and ginger, green onions until tender. Mix in
    the rice, soy sauce, pork and carrot, stirring well after each addition. Add
    the eggs, stir well, and remove to a serving dish. Sprinkle the peas over
    and serve.
    NOTE: a VERY basic recipe, add shrimp, beef, chicken whatever,

                              Chinese-Style Spareribs
    Serving Size  : 10   
      Amount  Measure       Ingredient -- Preparation Method
       6      lbs           pork spareribs
         1/4  cup           hoisin sauce
         1/4  cup           water
       3      Tbs           dry sherry
       2      Tbs           honey
       2      Tbs           soy sauce
       2                    garlic cloves, minced

    1. Cut spareribs into serving-size portions.
    2. Place large plastic bag in large bowl. In bag, combine remaining
    ingredients; mix well. Add ribs, close bag tightly.
    3. Refrigerate 6 hours or overnight; turn bag several times to distribute
    marinade.
    4. Drain ribs, reserving marinade.
    5. Place ribs in shallow roasting pan; cover with foil and bake in a 250
    degree F. oven for about 2-1/2  hours, you want them to be a hair under done.
    6. Uncover and brush ribs with the reserved marinade.
    7. Discard leftover marinade. Bake, uncovered, for 30 minutes or till tender

                                               Hot And Sour Soup
    Serving Size  : 4    
      Amount  Measure       Ingredient -- Preparation Method
         2/3  cup           (approx.) dried wood ear
                            mushrooms
         2/3  cup           (approx.) dried black
                            mushrooms
       2      tsp           salt
       1      tsp           sugar
         1/3  cup           cubed tofu
         1/4  cup           shredded pork loin
       2      Tbs           soy sauce
       3      Tbs           vinegar
       1      tsp           sesame oil
       1      tsp           black pepper
       3      Tbs           cornstarch
       5                    eggs, lightly beaten
       2      Tbs           shredded green onion
       2      Tbs           shredded fresh ginger
       6     Cup         chicken or pork stock
    Soak the wood ears and black mushrooms in hot water for 30 minutes or
    until softened. Cut off the tough stems and shred (you want 1/3 cup of each,
    shredded). Bring 6 cups of stock to boil with the salt and sugar. Add the
    shredded mush rooms, tofu, pork, soy sauce, vinegar, sesame oil, and black
    pepper. Stir well, reduce heat, cover, and simmer 5 minutes. Dissolve the
    corn- starch in 3 tablespoons cold water. Stir into the soup. Turn off the
    heat. Pour the eggs into the soup in a thin stream, (place raw eggs in a mixing bowl, or a glass, and holding it high over your head in a slow stream add the eggs) gently stir
    in the remaining ingredients.
    NOTE: I always use fresh mushrooms, crapake, white button whatever you can find, however if using dried mushrooms, strain the water though a coffee filter and sub it out for equal amount of stock.


                              Hot Shredded Spiced Beef
      Amount  Measure       Ingredient -- Preparation Method
       2      Tbs           soy sauce
       1      Tbs           sherry
       2      tsp           cornstarch
       1      Tbs           water
       2      cups          oil
         1/2  lb            lean beef, shredded
       3                    scallions, cut into 2-inch
                            pieces and shredded
       2                    (1/4-in.) slices gingerroot,
                            shredded
       2      Tbs           oyster sauce
       1      tsp           sugar
                           
       1      tsp           crushed red pepper
                            flakes (to taste)
         1/4  tsp           sesame oil

    1. Combine soy sauce, sherry, cornstarch & water. Add beef.  In a wok, heat
    oil until smoking. Add beef and scallions and quickly stir the mixture
    through the oil for 15 seconds.  Immeadiately pour the contents of the wok
    through a strainer set over a heat-proof bowl.  (You will be draining all
    the oil from the food into the bowl.)  Return 2 tbs. oil to the wok.  Add
    beef mixture and ginger and stir-fry 30 secs. Add oyster sauce, sugar and
    pepper flakes and stir-fry 30 secs.  Sprinkle with sesame oil and serve
    immediately.


     Gratin Savoyard
    Serving Size  : 6     Categories    : French                          
      Amount  Measure       Ingredient -- Preparation Method
       2      lb            potatoes
                             s&p
              pinch         grated nutmeg
         3/4  cup           grated gruyere or beauport cheese
       1      cup           stock (chicken or veal)
       4                    tab butter
    1. slice potatoes VERY thing, DONOT soak potato sliced in water. layer in a
    buttered baking dish, along with the cheese and spices. DOT with butter and
    add stock(just enough to cover the potatoes. Bake at 400 for 10 minutes
    reduce heat to 350 and bake for 50 more minutes or till golden brown
                      
                                         Sauerkraut W/pork And Sausages
    Serving Size  : 6    
      Amount  Measure       Ingredient -- Preparation Method
       3                    # saurekraut
         1/2                # pork loin
       1                    # bacon
       1                    bay leaf
       2                    whole cloves
       8                    juniper berries
       5                    coriander seeds
       5      oz            chicken fat
       2                    med onions,sliced
       2                    # pork shank
       2      cups          riesling
       6                    baking potaotes
       1                    # sausage strasbourg or frankfurters (or a good smoked sausage)

    1. wash and squeeze the kraut 2-3 times. dice the bacon,tie the spices in a
    cheesecolth bag.cook the onions in chicken fat till they start to
    brown,place 1/2 the kraut on top of the onions,place the pork loin on top of
    the kraut along w/ the shank, and bacon. cover with the rest of the kraut.add the
    wine simmer for about 2-3 hour over low heat in another pot boil the
    potatoes and the sausage when done cooking remove the pork and slice place
    the kraut on a plate and top w/ the cooked pork, potatoes,and sausage.
    Note: apples can be added

                                French Onion Soup 2
    Serving Size  : 6 (?)   
      Amount  Measure       Ingredient -- Preparation Method
       5      lbs           white or yellow onion, sliced thin
       5      lbs           red onion, sliced thin
       3      clove         Garlic, finely minced
       2      each          bay leaf
       2      qt            chicken sock
       2      qt            beef or veal stock
       1      cup           marsala (dry not sweet)
       1      cup           maderia wine
                            oil & butter, for sauteing

    1. Slice and combine onions, divide into 3 parts. Heat oil and butter over
    med. heat and saute the first batch of onions (sprinkle with a little salt), till fairly dark, add the
    second batch of onions(sprinkle with a little salt) and saute till not quite as dark as the first batch,
    add the 3rd batch of onions(sprinkle with a little salt), and garlic, saute till very soft, but no color.
    deglaze with the wines, and reduce by 2/3's,. Add the stock and bring to a
    boil. reduce heat to a simmer and cook 2-3  hours. Ladle into oven proof
    crock, top with toasted french bread and cheese. place under broiler till
    melted.
    NOTE: this is the recipe I use at home ( for 2 people), and yes I do use 10 pounds of onions. Also use the stock that comes in the paper containers, not bouillon cubes or powder as they contain a ton of salt.
              

                            Peasdfjkl; Pots De Creme Au Cafe
    Serving Size  : 4
    Amount  Measure       Ingredient -- Preparation Method
       4                    eggs
       3      Tbs           sugar
       3      Tbs           strong-brewed coffee
       1      Tbs           extra-fine instant coffee (op)
       1      Tbs           kahlua
       2      cups          milk

    1. Preheat oven to 275. Place eggs, sugar, and coffees in a large mixing
    bowl. Mix well. Add the Kahlua and milk. Fill 4 custard cups with the
    mixture. Place in a deep baking pan filled with 1 inch hot water. Bake in
    oven for 45 min. or until a knife inserted in the center comes out clean.
    NOTE: combine everything BUT the eggs in a pan and bring to a boil. Allow mixture to steep for 15 minutes and temper into the beaten eggs. Fill cups, water bath and bake as above.


    Frank's Red Hot "blows goats";-\), tabasco is the only why to go


     Sorry about the formatting.

     Bayou Gumbo serves 5

    1

     

    ham hock

     

    1/2

     

    gal water

     

    1- 1/2 lb 

     

    okra(sliced 1/4''thick

     

    2 oz 

     

    bacon fat

     

    1

     

    grn.pepper diced

     

    2

     

    onion chopped

     

    1/4 cup 

     

    celery chopped

     

    1/2

     

    bunch celery chopped

     

    6

     

    clove garlic,minced

     

    3

     

    large tomatoes,chopped

     

    2 lb 

     

    shrimp

     

    1 lb 

     

    crab meat(picked)

     

    1 cup 

     

    rice(raw)

     

    to

     

    taste salt,red pepper

     

    in the water boil the ham hock for about 1 hour.In the bacon fat saute the okra(med heat)till soft.add the garlic,peppers,celery, onion and saute till they start to soften. Add the tomatoes.Simmer for 15 minutes,pick the meat from the ham hock and return it to the water(stock) it was cooked in,add the vegetables and simmer for about 2-1/2 hours. Add the raw rice.Cook till rice is 3/4 of the way done and add the seafood.Add the salt,red pepper to taste

     

    Banh Cahn Tom Cua serves 4-6

     

     

     

    4 oz 

     

    bacon or pancette

     

    4 oz 

     

    chicken breast

     

    4 oz 

     

    prawns

     

    4 oz 

     

    crabmeat

     

    4 oz 

     

    squid

     

    4 oz 

     

    thin egg noodles

     

    6 cup 

     

    chicken stock

     

    4

     

    green onions

     

     

     

    salt and white pepper to taste

     

    2

     

    shallot or 1 spanish onion

     

    2

     

    tab veg oil

     

    2

     

    tab fresh cilantro

     

     

     

    fish sauce (nuoc mam)

     

     

     

    hot pepper, sliced very thin garnish

     

     

     

     

    bring a sauce pan of lighly salted water to a boil. Put in the bacon and simmer about 30 minutes, than add the chicken and cook 15 minutes more. Remove the chicken and cool, discard the water. Clean the shrimp, cut squid and pork (pork should be preroasted if using), Heat 6-1/2 cups of chicken stock (must be very clear). Cook noodles in salted water, while noodles cook, poach the prawns, crab meat in some of the chicken stock, add the crab, squid, pork , and onions. Place the cooked noodles in a deep bowl, add the cooked meats and seafood, cover with chicken stock. Garnish with cilantro,and hot peppers. The Fish sauce is served on the side as garnish)

     

    Bracciola Involtino Di Manzo serves 4

    1 2 lb 

     

    top round steak

     

    1

     

    inch thick

     

    1 cup 

     

    seasoned breadcrumbs

     

    4 oz 

     

    dry susage(see notes)

     

    4 oz 

     

    cheese(see notes)

     

    1

     

    hard boiled egg,chopped

     

    2

     

    clove garlic,minced fine

     

    1/2 cup 

     

    white onion,chopped

     

    2

     

    cups,san marszano tomaotes

     

     

     

    s&p to taste

     

     

     

    oregano,basil(dry) to taste

     

    1/2 cup 

     

    read wine

     

    pound the steak so its about 1/4 inch thick. Salt and pepper it,spread a thin layer of the breadcrumbs and layer with the sausage and the cheese,lay the chopped eggs in a line down the side of the steak closed to you.Roll like a jelly roll and tie with bucther string. Heat a pan with a little olive oil and sear the steak.Drain off the oil and add a little fresh oil,saute off the garlic and add the tomatoes,herbs and the wine cover and simmer till the beef is done about 20 minutes or so. NOTES:lay a layer of blanced spinach on the beef before adding other ingredients,for the sausage use a dry salami,or super stotia,copa(hot or sweet)prosuttio ham.

     

    Braised Chicken with lemon serves 4

     

    1 2 lb 

     

    chicken

     

     

    2

     

    light soy

     

     

    2

     

    tab rice wine or sherry

     

     

    2

     

    tab lemon juice

     

     

    1 cup 

     

    peanut oil

     

     

    1

     

    lemon sliced

     

    SAUCE: cup chicken stock green onion, chopped slices fresh   ginger,shredded tab ketchup tab lemon juice tab sugar /2 tea salt

     

    Clean, wash and dry chicken. Mix soy, rice wine, lemon juice and rub on chicken, pour remainer inside chicken, allow to stand 1 hour. Cut

    chicken up into 8 pcs. Heat peanut oil in wok (pan) and cook till golden brown on all sides. Add remaining marinade and bake

     till chicken is tender. Place chicken on platter and reduce pan drippings till thickened, our over chicken garnish with sliced lemons

    (and cashews if desired).

     

     

    SAUCE: cup chicken stock green onion, chopped slices fresh ginger, shredded tab ketchup tab lemon juice tab sugar /2 tea salt

     

     

    Clean, wash and dry chicken. Mix soy, rice wine, lemon juice and rub on chicken, pour remainer inside chicken, allow to stand 1 hour. Cut chicken up into 8 pcs. Heat peanut oil in wok (pan) and cook till golden brown on all sides. Add remaining marinade and bake till chicken is tender. Place chicken on platter and reduce pan drippings till thickened, our over chicken garnish with sliced lemons ( and cashews if desired).

     

                   

     

    Calf's Liver In Tomatoe & Wine serves 4-6

    5

     

    tab oil

     

    1- 1/2

     

    # calf's liver,sliced thick

     

     

     

    s&p

     

    1- 1/2

     

    #onions,sliced thin

     

    1

     

    Bouquet garni

     

    1

     

    tab flour

     

    1 cup 

     

    red wine

     

    3

     

    tab tomato paste

     

    1

     

    clove,garlic minced

     

    1/2 cup 

     

    water or beef broth

     

    1

     

    tea red wine vinegar

     

    heat 1/2 the oil,and saute the liver for about 2-3 min(till about 1/2 way done),S&p and remove from the pan and keep warm. add remaining oil to the pan and add the onions & bouquet garni and saute till the oonions are soft BUT not brown(LOW HEAT) STIR IN THE FLOUR AND COOK FOR ABOUT 2 min.stir to keep from burning,add the wine,the vinegar,tomato paste and bring to a boil,simmer for about 6 min. NOTE:is sauce is to sharpe add alittle sugar return liver to the pan to heat and finish cooking

     

    Chicken W/tomatoes And Honey serves 4

    3 lb 

     

    chicken(whole cut up)

     

    3

     

    tab olive oil

     

     

     

    s&p to taste

     

    1

     

    onion,grated

     

    2

     

    tea cinnamom

     

    1/4

     

    tea ginger

     

    3 lbs 

     

    tomatoes,peeled,

     

     

     

    seeded,diced

     

    2

     

    tab honey

     

    2 oz 

     

    slivered almonds(garnish)

     

    1

     

    clove garlic,minced

     

    cut up chicken. Heat pan and add the olive oil.Saute the chicken till browned,add the S&P,onion,garlic,tomatoes,spices.And simmer till chicken is done.Remove the chicken from the pan and keep warm.Reduce the pan juices to make the sauce (add alittle stock if needed) garnish w. the almonds

     

    Eggplant And Lamb Curry serves 6

     

     

     

    1

     

    # boneless leg of lamb

     

    1

     

    # eggplant

     

    1- 1/2

     

    tea poppy seeds

     

    1

     

    tab coriander seeds

     

    1- 1/4

     

    tea cumin seeds

     

    1- 1/2

     

    blk.peppercorns

     

    3/4

     

    tea turmeric

     

    8

     

    shallots

     

    4

     

    clove garlic

     

    1

     

    piece ginger about 1 inch lo

     

     

     

    long

     

    4

     

    curry leaves

     

    1

     

    stick cinnamon

     

    2- 1/2 cup 

     

    coconut milk

     

     

     

    lime juice to taste

     

     

     

     

    Trim and slice the lamb into bite-sized cubes, cube the eggplant(same size and DO NOT peel) combine the poppyseeds,fennel,coriander,cumin andthe peppercorn,grind into a fine powder,and than add the turmeric,set aside.puree the shallots,ginger and garlic into a smooth paste.set aside heat a heavy saute pan and in the oil saute the pureed garlic,till its starts to color,add the powdered spice and still to blend.Cook for about 3-5 min. more.Add the meat and stir so that they are well coated by the spice mix add the curry leaves cook till the meat starts to brown,add the eggplant and stir.Add the coconut milk and cover,simmer for 30 min. check the seasoning and add the lime juice to taste

     

    Fresh Tuna Stew

    6 ea. 6-8 oz

     

    # tuna,steaks

     

    2

     

    sprigs mint

     

    2

     

    cloves garlic,minced

     

     

     

    s&p to taste

     

     

     

    flour,to dredge fish

     

    1- 1/2

     

    #tomatoes,peeled & chopped

     

    1- 1/4 cup 

     

    onion,chopped fine

     

    1- 1/4 cup 

     

    olive oil

     

     

     

     

    dredge the fish in flour,heat the oil in a pan over med-heat. add the fish,garlic,onions,mint ,wine,tomatoes,and simmer till the fish is done

     

     

     




    Bayou Gumbo serves 5
    1 ham hock
    1/2 gal water
    1- 1/2 lb okra(sliced 1/4''thick
    2 oz bacon fat
    1 grn.pepper diced
    2 onion chopped
    1/4 cup celery chopped
    1/2 bunch celery chopped
    6 clove garlic,minced
    3 large tomatoes,chopped
    2 lb shrimp
    1 lb crab meat(picked)
    1 cup rice(raw)
    to taste salt,red pepper
    in the water boil the ham hock for about 1 hour.In the bacon fat saute the okra(med heat)till soft.add the garlic,peppers,celery, onion and saute till they start to soften. Add the tomatoes.Simmer for 15 minutes,pick the meat from the ham hock and return it to the water(stock) it was cooked in,add the vegetables and simmer for about 2-1/2 hours. Add the raw rice.Cook till rice is 3/4 of the way done and add the seafood.Add the salt,red pepper to taste

    Banh Cahn Tom Cua serves 4-6


    4 oz bacon or pancette
    4 oz chicken breast
    4 oz prawns
    4 oz crabmeat
    4 oz squid
    4 oz thin egg noodles
    6 cup chicken stock
    4 green onions
    salt and white pepper to taste
    2 shallot or 1 spanish onion
    2 tab veg oil
    2 tab fresh cilantro
    fish sauce (nuoc mam)
    hot pepper, sliced very thin garnish



    bring a sauce pan of lighly salted water to a boil. Put in the bacon and simmer about 30 minutes, than add the chicken and cook 15 minutes more. Remove the chicken and cool, discard the water. Clean the shrimp, cut squid and pork (pork should be preroasted if using), Heat 6-1/2 cups of chicken stock (must be very clear). Cook noodles in salted water, while noodles cook, poach the prawns, crab meat in some of the chicken stock, add the crab, squid, pork , and onions. Place the cooked noodles in a deep bowl, add the cooked meats and seafood, cover with chicken stock. Garnish with cilantro,and hot peppers. The Fish sauce is served on the side as garnish)

    Bracciola Involtino Di Manzo serves 4
    1 2 lb top round steak
    1 inch thick
    1 cup seasoned breadcrumbs
    4 oz dry susage(see notes)
    4 oz cheese(see notes)
    1 hard boiled egg,chopped
    2 clove garlic,minced fine
    1/2 cup white onion,chopped
    2 cups,san marszano tomaotes
    s&p to taste
    oregano,basil(dry) to taste
    1/2 cup read wine
    pound the steak so its about 1/4 inch thick. Salt and pepper it,spread a thin layer of the breadcrumbs and layer with the sausage and the cheese,lay the chopped eggs in a line down the side of the steak closed to you.Roll like a jelly roll and tie with bucther string. Heat a pan with a little olive oil and sear the steak.Drain off the oil and add a little fresh oil,saute off the garlic and add the tomatoes,herbs and the wine cover and simmer till the beef is done about 20 minutes or so. NOTES:lay a layer of blanced spinach on the beef before adding other ingredients,for the sausage use a dry salami,or super stotia,copa(hot or sweet)prosuttio ham.

    Braised Chicken with lemon serves 4
    1 2 lb chicken
    2 light soy
    2 tab rice wine or sherry
    2 tab lemon juice
    1 cup peanut oil
    1 lemon sliced
    SAUCE: cup chicken stock green onion, chopped slices fresh ginger,shredded tab ketchup tab lemon juice tab sugar /2 tea salt
    Clean, wash and dry chicken. Mix soy, rice wine, lemon juice and rub on chicken, pour remainer inside chicken, allow to stand 1 hour. Cut chicken up into 8 pcs. Heat peanut oil in wok (pan) and cook till golden brown on all sides. Add remaining marinade and bake till chicken is tender. Place chicken on platter and reduce pan drippings till thickened, our over chicken garnish with sliced lemons (and cashews if desired).
    SAUCE: cup chicken stock green onion, chopped slices fresh ginger, shredded tab ketchup tab lemon juice tab sugar /2 tea salt
    Clean, wash and dry chicken. Mix soy, rice wine, lemon juice and rub on chicken, pour remainer inside chicken, allow to stand 1 hour. Cut chicken up into 8 pcs. Heat peanut oil in wok (pan) and cook till golden brown on all sides. Add remaining marinade and bake till chicken is tender. Place chicken on platter and reduce pan drippings till thickened, our over chicken garnish with sliced lemons ( and cashews if desired).

    Calf's Liver In Tomatoe & Wine serves 4-6
    5 tab oil
    1- 1/2 # calf's liver,sliced thick
    s&p
    1- 1/2 #onions,sliced thin
    1 Bouquet garni
    1 tab flour
    1 cup red wine
    3 tab tomato paste
    1 clove,garlic minced
    1/2 cup water or beef broth
    1 tea red wine vinegar
    heat 1/2 the oil,and saute the liver for about 2-3 min(till about 1/2 way done),S&p and remove from the pan and keep warm. add remaining oil to the pan and add the onions & bouquet garni and saute till the oonions are soft BUT not brown(LOW HEAT) STIR IN THE FLOUR AND COOK FOR ABOUT 2 min.stir to keep from burning,add the wine,the vinegar,tomato paste and bring to a boil,simmer for about 6 min. NOTE:is sauce is to sharpe add alittle sugar return liver to the pan to heat and finish cooking

    Chicken W/tomatoes And Honey serves 4
    3 lb chicken(whole cut up)
    3 tab olive oil
    s&p to taste
    1 onion,grated
    2 tea cinnamom
    1/4 tea ginger
    3 lbs tomatoes,peeled,
    seeded,diced
    2 tab honey
    2 oz slivered almonds(garnish)
    1 clove garlic,minced
    cut up chicken. Heat pan and add the olive oil.Saute the chicken till browned,add the S&P,onion,garlic,tomatoes,spices.And simmer till chicken is done.Remove the chicken from the pan and keep warm.Reduce the pan juices to make the sauce (add alittle stock if needed) garnish w. the almonds

    Eggplant And Lamb Curry serves 6


    1 # boneless leg of lamb
    1 # eggplant
    1- 1/2 tea poppy seeds
    1 tab coriander seeds
    1- 1/4 tea cumin seeds
    1- 1/2 blk.peppercorns
    3/4 tea turmeric
    8 shallots
    4 clove garlic
    1 piece ginger about 1 inch lo
    long
    4 curry leaves
    1 stick cinnamon
    2- 1/2 cup coconut milk
    lime juice to taste



    Trim and slice the lamb into bite-sized cubes, cube the eggplant(same size and DO NOT peel) combine the poppyseeds,fennel,coriander,cumin andthe peppercorn,grind into a fine powder,and than add the turmeric,set aside.puree the shallots,ginger and garlic into a smooth paste.set aside heat a heavy saute pan and in the oil saute the pureed garlic,till its starts to color,add the powdered spice and still to blend.Cook for about 3-5 min. more.Add the meat and stir so that they are well coated by the spice mix add the curry leaves cook till the meat starts to brown,add the eggplant and stir.Add the coconut milk and cover,simmer for 30 min. check the seasoning and add the lime juice to taste

    Fresh Tuna Stew
    6 ea. 6-8 oz # tuna,steaks
    2 sprigs mint
    2 cloves garlic,minced
    s&p to taste
    flour,to dredge fish
    1- 1/2 #tomatoes,peeled & chopped
    1- 1/4 cup onion,chopped fine
    1- 1/4 cup olive oil



    dredge the fish in flour,heat the oil in a pan over med-heat. add the fish,garlic,onions,mint ,wine,tomatoes,and simmer till the fish is done 


     


     Balsamic reduction
    1 qt Balsamic
    3/4 cup honey
    1 cup packed brown sugar
    Combine and reduce till thickened.

    Bourbon Shrimp serves 4
    1 Pound shrimp
    2 tab unsalted butter
    1/2 cup burbon
    2 tea tomato paste
    1 cup cream
    1 tab chopped dill(fresh)
    s&p to taste
    3 tomato,seeded,peeled,diced
    heat saute pan,add the butter when hot add the shrimp saute about 1 min. per side add the burbon,reduce to a few teaspoons.add tomato paste,cream reduce by 1/2 remove shrimp and keep warm add the tomaotes,dill

    Cabbage Rolls in Tomato Sauce serves 6
    12 large cabbage leaves
    1 onion,diced fine
    6 tab butter
    1 # ground beef
    1 # ground pork
    1 cup cooked rice
    2 tab chopped parsly
    1 egg beaten
    s&p to taste
    sauce
    2 tab flour
    1 cup tomato juice
    4 oz sour cream
    s&p to taste
    1/4 cup fresh dill(chopped)
    blanch the cabbge leaves for about 3-5 min drain and shock in a bowl of ice water in 2 tab butter saute the onion,meat,rice and parsly bind with the egg,S&P to taste. flatten the cabbage leaves and place some of the meat/rice mixture on the leaf and roll. tie with a little kitchen string. saute the cabbage in remaining butter till a light brown,reduce the heat and braise for about 30 min.remove the cabbage from the pan and keep warm.in the pan the cabbge was cooked add the flour and stir,increase the heat and add the tomato juice and water.bring to a boil add the sour cream and dill. pour over the cabbage  Note: I use this stuffing for stuffed peppers and than use the leftover filling to make the cabbage.

    Wasabi Crusted Salmon (Did this last week for “da wife” and it was a big hit)
    2 each salmon filet
    4 oz wasabi crusted pea's, ground in blender
    Pam spray
    S&P
    1 each lemon
    Place wasabi pea's in blender and grind till its dust. If the fillets are skin on, score the skin so the fish doesn't curle. Spray the non skin side with pam, and press the wasabi pea dust into the fish. In a saute pan over med-heat saute the fish in a little veg. oil till the crust is golden brown, Serve with lemon wedges. flip the fish and cook till done.

    marlborough pie
    4 each apples, peeled
    1 tablespoon lemon juice
    2/3 cup sugar
    3 each eggs
    1 cup heavy cream
    pinch nutmeg
    pinch Cinnamon1. Using a box grater or other hand-held grater set in a bowl, grate the apples down to the core. Sprinkle the grated mixture with lemon juice. 2. In a large nonstick skillet, melt the butter. Add the apples and sugar and cook, stirring often, until the sugar melts and boils. Reduce the heat slightly and let the mixture bubble steadily for 8 to 10 minutes or until the apples are soft and most of the liquid has evaporated. Remove from the heat and let cool for at least 10 minutes. 3. In a large bowl, whisk the eggs. Whisk in the cream, nutmeg, and cinnamon. Stir in the apples until well mixed. Pour the custard into the pie shell. 4. Transfer to the oven and bake the pie for 35 minutes at 350 or until the custard is set and a little puffy but not browned. Serve at room temperature or chilled.


    Might be some repeats from earlier posts, sorry

    Trio Of Shellfish
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    4 or 5 pcs of mussels
    (poached in white wine,
    garlic and herbs).
    2 pcs u-15 shrimp
    6 pc sea scallops
    seasoned bread crumbs
    white wine
    butter
    minced garlic to taste
    s&p to taste
    fresh herbs

    1. poach the mussels and remove the top shell,set aside in olive oil lightly
    saute the shrimp Add the scallops and cook about 1 minute Add the white wine
    and the stock and place in a hot over for about 3-4 minutes.Remove from the
    oven and top with the seasoned bread crumbs.Bake it the shellfish is done
    and the crumbs have lightly browned.

    Fresh Tuna Fish W/ Peas

    Serving Size : 3-4
    unt Measure Ingredient -- Preparation Method
    1 lb tuna
    1/2 cup olive oil
    1 clove garlic,crushed
    1 small onion,diced fine
    1/2 cup dry white wine
    4 tea tomato paste
    s&p to taste
    3 cup fresh peas
    2 sprigs parsly chopped

    1. use slices of tuna belly.Heat oil and saute the garlic,till brown,remove
    the garlic from the pan and discard.Add the fish and Lightly brown the fish
    on all sides,add the wine and reduce,dilute the tomato paste with a little
    white wine and add to the pan,season with salt and pepper.cook slowly till
    fish is almost done,add the peas and parsly. Serve very hot.

    Grilled Marinated Swordfish
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method

    6 4-oz. swordfish steaks,
    1/2 inch thick
    olive oil
    italian herbs
    shallots, finely chopped
    clarified butter or oil
    1/2 cup dry white wine
    2 Tbs fish broth
    dash of lemon juice
    3 Tbs butter
    parsley, finely chopped
    salt and pepper, to taste

    1. Marinate the swordfish in olive oil, herbs, and shallots to taste and
    grill slowly in clarified butter or oil until just cooked through. This may
    also be done in a saute pan over a medium fire. Remove to hot plates and
    keep warm. 2. To make a sauce, pour the white wine, broth, and lemon juice
    into the saute pan. Raise the heat, let reduce slightly, add the butter, and
    a pinch of chopped parsley. Swirl until the sauce has lightened, season, and
    spoon the sauce evenly over the steaks. Serve at once, garnish with parsley.

    Cajun Shrimp Crepes

    Serving Size : 10
    Amount Measure Ingredient -- Preparation Method

    8 oz butter,sweet
    1 cup onions,finely chopped
    4 oz jal.peppers,minced
    salt to taste
    1 tea white pepper
    1 tea red pepper
    3/4 tea oregano
    1/2 tea garlic,minced
    2 #p&d shrimp
    4 oz flour
    2 cup cream

    1. in butter saute all the vegetables and add the shrimp.when shrimp are
    about 1/2 way done add the spices and flour,stir well to mix and keep from
    burning,add the cream and heat till thick,remove from pan and cool see crepe
    sauce recipe for sauce roll in a crepe shell,cover with sauce and bake at
    350 till hot

    cajun seafood crepe sauce

    Serving Size : 10
    Amount Measure Ingredient -- Preparation Method
    1/2 cup jal.peppers,minced
    3 cup heavy cream
    flour,for roux
    butter,for roux,and to saute
    the peppers
    1 cup sour cream
    2 #grated swiss cheese
    1 cup green onions,chopped
    add the following to taste
    red pepper,white pepper,blk
    pepper,salt

    1. in a little butter saute the peppers for 3 min;add the flour and stir to
    make you roux add the cream and bring to a boil,stir so it does not burn,add
    the cheese and stir till melted,remove from the heat and add the grn.onions
    sauce should be thick. add the spices to taste

    Coho W/scallps & Caviar

    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    6 boneless coho
    24 sea scallops
    3 tea blk. lumpfish caviar
    1 cup tomato coulis
    3/4 cup dry white wine
    4 tab butter,sweet
    s&p to taste

    1. take the coho & S&P,place on a lighty buttered pan,add a little white
    wine and bake at 350. in sweet butter saute the scallops add wine,S&P to
    taste,when done set aside.place enough coulis to cover the bottom of the
    plate,place salmon in center of plate,surround w/scallops,garnish with
    caviar,and lemon crowns. Tomato Coulis 4 tomatoes,seeded peeled
    diced sauted w/ garlic,choped parsly,white wine cooked till almost dry



    Flounder W/ Bananas & Almonds

    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    2 # flounder or sole fillets
    1/2 cup flour
    1 cup bread crumbs
    1 cup egg wash
    butter(for cooking the fish)
    3 bananas
    1/4 cup toasted almond,slices
    1/4 cup banana liqior
    1 cup cream

    1. slice bananas and dust w/ flour heat the pan and melt the butter dip the
    fish in flour,eggwash,breadcrumbs saute the fish till brown on one side,turn
    fish over and add the bananas,shake the pan afew times,add the liquor and
    flambe,when the flames have died down remove the fish and keep warm,add the
    almonds and cream to the pan and reduce the cream by 1/2 place the sauce on
    the bottom of the plate and place the fish on top of sauce



    Fried Swordfish Steaks
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method

    2 # swordfish steaks
    1/4 cup olive oil
    3 sprigs parsly chopped
    1 lemon,juiced
    s&p to taste
    flour to dust the fish
    2 eggs beaten
    bread crumbs,fine
    oil to fry the fish(olive)
    2 lemons for garnish

    1. cut the swordfish into strips about 1/4inch thick and 4 or 5 inch long
    marinate in the olive oil,S&P,parsly for 1 hour drain and pat the strips
    dry,dip in flour, eggs,bread crumbs,saute in olive oil till golden brown on
    all sides


    Greek Style Grilled Grouper
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    1-1/2 to 2 #grouper
    1/4 cup olive oil
    3 tab fresh lemon juice
    2 tab fresh oregano
    s&p to taste

    1. cut fish into 4 equal parts and place in a bowl,with the remaining
    ingredients. refrigerate for 1 hour remove from the marinade and pat dry.
    grill on both sides till done

    Author Note: Savor the delicious aroma of this recipe as it slowly roasts in
    your oven. You will love the juicy, sweet flavor that these ribs deliver.
    Serve with cucumber salad and noodles.


    Grouper In Pernod W/fresh Fruit

    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    1 4-6 oz fillet of grouper
    1 pc bannana
    4 pc strawberry,sliced
    6 pc grape
    4 pc grapefruit segments
    2 oz butter
    2 oz pernod
    2 oz chicken stock
    s&p to taste
    flour
    splash of cream

    1. lightly flour the fish,heat pan and add alittle olive oil.saute the fish
    till litly browned on one side,turn fish,and cook 2 min. deglaze the pan and
    add the shallot,and the fruit,add the pernod,stock and cream,reduce. finish
    the sauce with the butter.



    Linguini W/ Shrimp&broc.rabe

    Serving Size : 2 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method

    1 bunch broccoli rabe(trimmed)
    12 pc u-15 shrimp
    1 clove garlic,sliced
    olive oil
    4 oz chicken stock
    crushed red peppers to taste
    1 tab butter
    2 oz white wine

    1. heat pan and in olive oil saute the shrimp,when half done add the garlic
    and cook for about 2 minutes more.Add the broccoli rabe and the wine and
    stock.Bring to a boil,add the butter.Adjust the seasoning as needed(red
    peppers to taste).Reduce the sauce and pour over cooked pasta.


    Mussels Mexican-style
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    3 #mussels
    2 ears fresh corn(cooked
    kernels removed)
    9 oz chorizo or hot italian
    sausage(sliced)
    4 cloves garlic,minced
    1 cup fresh orange juice
    1 lime(sliced garnish)
    3/4 cup coriander(chopped)
    1/3 cup olive oil
    1/3 dry white wine
    s&p to taste

    1. heat olive oil ,add the mussels and cover,cook about 2 min.add the garlic
    and the chorizo cook about 2 min. add the wine,cook 2 min. more.add the corn
    and orange juice.cook till corn is hot.

    Salmon W/creamed Spinach
    Amount Measure Ingredient -- Preparation Method
    1 6 oz salmon filet
    flour
    2 handful spinach(washed and
    picked) blanched
    2 oz white wine
    2 oz champange
    3 oz heavy cream
    s&p
    butter
    chicken stock
    1 clove garlic,sliced thin

    1. heat pan and heat olive oil(or use 1/2 butter,1/2 olive oil),flour
    fish.saute till lite brown on one side turn fish and cook 2 minutes
    more,drain oil and deglaze the pan with white wine,add ABOUT 1 tab sweet
    butter and about 2 oz chicken stock,reduce heat and allow sauce to
    reduce(S&P to taste). Heat pan and in olive oil saute till blond 1 clove
    garlic(sliced thin),add the garlic and the blanched spinach,S&P to taste,add
    the chanpamge and reduce by 1/2 add the cream and reduce till thick. Place
    the creamed spinach in center of the plate and place the salmon on top of
    the spinach and nap the plate with the sauce from the pan the salmon was
    cooked in.


    Grouper and snapper are interchangeable, as are sole and flounder, and generally swordfish and tuna. Might try to post more later, the dog is demanding to be taken for a walk. 
     


     A few more seafood recipes

    Baked Swordfish w/ olives serves 4
    1 tea olive oil
    4 5 oz swordfish steaks
    8 green olives,pitted and
    chopped
    8 blk.olives,pitted & chopped
    1/3 cup parsly,chopped
    1/4 cup dill,chopped
    1/2 cup scallions,chopped
    1 tea minced jalapeno pepper
    1 lemon,juiced
    1 cup salt free tomato juice
    1 recipe braised swiis chard  (recipe #30

    lighty oil a heat proof sevring platter,place the swordfish steaks in the platter in a single layer top w/ the olives,herbs,and the jalapeno pepper.squeeze the lemon over the fish,and pour the tomato juice into the pan(1/2 inch deep)do not pour on top of the fish palce the platter on the stove and bring to a boil,place the platter in a 350 oven and bake for about 5 min,or till the fish is done serve w/ the swiss chard as the vegetable and the tomato juice(that the fish was cooked in as the sauce)



    Brasied Swiss Chard
    1 #swiss chard
    1- 1/2 tea corn oil
    1 clove garlic,minced
    1/4 cup shallots,minced
    1/2 jalapeno pepper,cored,seeded
    and sliced very fine
    1/2 cup veal or beef stock
    wash the chard well(it can be very dirty),cut the green leaves from the white ribs.cook the green leaves for about 5 min in boiling water,remove the greens(save the water)and shock in a bowl of ice water drain the greens,pat dry and chop coarsly. cut the white ribs into pices about 3 inches long,cook in the SAME water the greens were cooked in for about 10-15 min. remover the white ribs from the water and shock in ice water,drain and pat dry in a 2 qt pot heat the oil,add the shallot,onions,jalapenocook till lighty browned,and the greens and saute for 2 min.add the stock and cook for 5 min. more. add the white ribs and cook 5 min. more

    Broiled (grilled) Trout
    6 small brook trout
    s&p to taste
    5 sprigs parsly,chopped fine
    2 cloves garlic,finly chopped
    extra virgin olive oil
    1 lemon(garnish)
    wash and dry the trout,fill the belly of the fish w/ the chopped parsly,garlic,S&P rub the skin of the fish w/ the olive oil and grill long enough to get lines on the fish finish the fish in a 350 oven.

    Grilled Salmon serves 5
    5 7oz salmon fillets
    8 artichoke hearts,1/4'd(60cnt
    20 pitter blk.spanish olives
    1 cup haricot,blanched
    1 cup cooked wht.beans
    (cannelli)
    3 oz lime juice
    1/3 tea cracked blk.pepper
    10 pc red skin,cooked,& 1/4'd
    5 oz olive oil
    5 pc roma tomato cut in 1/6'
    2 tab italian parsly,chopped
    1- 1/2 tab garlic,chopped
    3 oz soft butter
    s&p to taste



    RUB SALMON WITH 1/2 AMOUNT OF THE GARLIC,CRACKED BLK.PEPPER,AND 1/3 OF THE OLIVE OIL.and grill it basting with the garlic olive oil. In the mean time saute all other ingredents in reaming olive oil,sprinkle with lime juicemand finish with butter,adjust seasoning. place on warm dinner plate,sprinkle with parsly and put salmon on top of vegetables


    Jamaican Friccassed Chicken serves 4
    I know its not fish, the sauce works well grilled or pan seared Mahi mahi, grouper, sword, shark (soak at least 4 hours in milk), snapper. Just ignore the chicken and do the sauce.
    4 chicken breasts cut in 1/2
    1 part each:soy,hot sauce,lea and perrins
    1 onion,diced
    1 bunch green onion,chopped
    1 grn. Pepper,diced
    1 tomatoe,seeded,peeled,diced
    2 serrano peppers,minced
    thyme
    4 oz coconut milk
    8 oz orange juice
    2 clove garlic,minced



    flour the chicken and saute in butter till brown on one side,turn over and add the onions,peppers,garlic,tomaotes,saute till onions are soft,add the liquids to the pan and simmer till the chiken is done NOTE:you may need to add alittle water to sauce while its cooking


    Monkfish W/bacon,pearl Onion serves 12
    While on the seafood watch list (mercury) this is a nice dish.
    10 oz pearl onions
    12 oz bacon,cut into 1/4 inch
    strips
    3 oz butter
    1/3 cup oil
    4- 1/2 lbs monkfish fillets
    cit into 36-2oz medallions
    flour,dregeing fish
    1- 1/2 cup apple cider
    frsh.grn.blk pepper
    1/3 cup dijon mustard
    2 cup creme fraiche
    salt to taste
    blanch onions for 3 minutes,remove the skins and blanch the bacon in the same water for 2 minutes,drain,in a large skillet,melt 2 tab buter and cook onions,bacon over low heat until onions have lighly colored(about 7 minutes)set aside. Heat together remaing butter and oil in a large skiller,dredge monkfish in flour and saute over med-hih heat until cooked through(abuot 2 minutes on each side)remove from pan,set aside and keep warm.discard fat Deglaze pan with cider and cook over high heat,2 minutes.Add pepper,resevered onions,bacon and the dijon musard mixed with creme fraiche,reduce for 5 minutes(till thickened)Return fish to pan for 1 minute to reheat,serve

    Pineapple Salsa serves 5
    A nice garnish for broiled, or grilled fish, snapper, any flat fish, sword, mahi-mahi, grouper
    1 small pineapple
    1 small red onion
    1 small red bell pepper
    1 small green pepper
    1 small yellow pepper
    1 serrano pepper
    1 tea grn.coriander
    1 tea cumin
    2 clove garlic,minced
    2 tab lime juice
    dice all very fine and combine,let sit for 3-4 hours

    Roasted Red Snapper W/tangerine serves 4
    4 oz clarified butter(unsalted
    4 oz unsalted butter(cubed)
    2 belgian endives,root removed
    1/4 # shiitake mushrooms,trimmed
    s & wp
    4 6-8 oz red snapper fillets
    skin on
    1 cup fresh tangerine juice
    1/4 cup chives,chopped(garnish)
    in 2 oz clarified butter saute the mushrooms and endive(julienned)till golden brown S&WP to taste.in 2 oz clarified butter saute the snapper skin side down for about 2 min.Turn filets over and bake for 2 min or till fish is JUST done.remove fish from pan and keep warm. IN same pan reduce tangerine juice by 3/4 whip in cubed butter. place sauteed veg on plate,place fish on top of veg. nap plate w/sauce garnish w. chives

    Scallops W/ginger swerves 4
    9 oz heavy cream
    3 oz chablis
    1 lemon,juiced
    24 sea scallops
    1 tab,ginger,grated
    1/2 tea curry
    4 oz tomato concasse
    place the cream in a pan & bring to a boil,add the wine,lemon juice and reduce by 1/4 add the scallops ,ginger and the curry(which has been toasted),cook over low heat till sauce has reduced by 1/4 and add the concasse and the scallpos,heat till scallops are done.
    Note: to toast curry, place curry in a cold pan and over med. heat the curry till it starts to darken a little and starts to smell really good, just keep shaking the pan so the curry doesn’t burn. Also a lot of ground spices, curry, cumin, fennel like to be toasted.

    Brandy Paprika Sauce serves 6
    Nice sauce for sautéed salmon, trout, char
    1/3 cup cognac
    1/2 cup dry white wine
    1 cup fish stock
    1 tab sweet paprika
    2 tab dijon mustard
    1/8 tea salt
    w.pepper to taste
    1 tab fresh tarragon,chopped
    1 tab fresh dill,chopped
    1- 1/2 cup heavy cream
    in a sauce pan reduce heavy cream by 1/2 in another sauce pan combine all remaining ingredients,and reduce by 1/2 when BOTH have reduced by 1/2 combine


     Here are some garnishes for seafood

    Cilantro Pesto
    Serving Size : 1 Categories : Southwest Sauce
    Amount Measure Ingredient -- Preparation Method
    2 cups packed cilantro
    1/2 cup parmesan
    1/3 cup hulled pumpkin seeds
    1/4 cup olive oil
    5 tab lemon juice
    5 cloves garlic
    1/2 tea salt

    1. combine all ingredients and puree in blender.

    NOTE: Take a fillet of fish and pan sear it (skin side up), when it has crusted, place the fish on a sheet pan (skin side down), take the pesto and pack it on the fish and bake.

    Clams Oregatana Basilico

    Serving Size : 6
    Categories : Italian Seafood
    Amount Measure Ingredient -- Preparation Method
    36 clams
    2/3 Tbs dry white wine
    stuffing:
    1/2 cups fresh bread crumbs
    1 Tbs fresh basil
    1 Tbs oregano
    2 Tbs grated romano cheese
    2 Tbs minced fresh italian
    parsley
    juice of
    1/2 lemon (approx.

    1 Tbs minced garlic

    1. Preheat oven to 500 Shuck clams and replace meat on half-shells. Pack
    about 1 heaping tbs. stuffing on each. Bake in preheated oven for about 10
    minutes,Remove from oven and sprinkle each clam with a few drops of wine.
    Return to oven and bake 2 to 3 minutes more, or until lightly browned.
    Stuffing: Combine all ingredients by mixing with hands. Use more olive oil
    if the mixture seems too dry.
    NOTE: forget the clams, stuffing remains the same, makes a nice crust for salmon, trout, walleye, seabass, swordfish

    Cucumber-tomato Relish
    Amount Measure Ingredient -- Preparation Method
    4 cukes,skinned and diced
    6 roma tomatoes,diced
    1 red onion diced
    1 yellow pepper diced
    dill to taste
    sugar to taste
    blk.pepper & salt to taste
    1 cup white vinegar
    2 cup olive oil
    chile powder to taste

    1. cut vegetables and combine with remaining ingredients,chill and serve
    NOTE: can be served warm, not hot, good with baked catfish.

    Onions W/cream And Sherry
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    12 mid. onions,sliced
    2/3 cup heavy cream
    3 tab sherry
    3 tab butter
    s&p to taste

    1. in butter saute the onions,over LOW heat till lightly browned and
    soft,flambe with the sherry and reduce,add the cream and reduce till
    thickened.
    NOTE: sautéed salmon, striped seabass


    Peppercorn Honey Demi
    Serving Size : 20
    Amount Measure Ingredient -- Preparation Method
    4 oz greenpepper corns
    4 oz red peppercorn
    1 quart demi
    honey to taste
    s&p to taste
    2 tab shallots,diced
    butter
    3 oz brandy
    4 oz sweet butter,room temp.

    1. in butter,saute the shallots and the peppercorn,flambe with brandy and
    reduce by about 1/2.Add the demi and bring to a boil. fininsh with whole
    butter
    NOTE: Grilled salmon, beef



    Zucchini Sauce
    Serving Size : 10
    Amount Measure Ingredient -- Preparation Method
    3 oz panchete,diced
    2 cans(#10) plum tomatoes
    1 onion diced
    garlic,sliced
    4 med zucchini,sliced
    fresh basil
    olive oil
    heavy cream

    1. drain the tomatoes and run thru the robo coup till smooth.Heat sauce pan
    and add a little olive oil,saute the panchette till it starts to brown,add
    the garlic(enough to cover the bottom of the pan),and the onion,saute till
    the garlic starts to brown.Add the pureed tomatoes and the fresh basil.Heat
    to a boil and reduce heat to a LOW simmer In a another pan heat olive oil
    till it starts to smoke,litly flour and saute the sliced zucchini(you want
    them to have a rich brown color),drain and blot dry,add the heavy cream to
    the sauce(a lite pink color) and add the zucchini. NOTE: use this sauce with
    crab,or smoked salmon,chicken,or lobster ravs. Grilled fish,this is a VERY lite sauce.





     Trish, #10 cans are those huge honking cans you see at the store,
    Woodsman chile for 8
    10 oz cooked pork loin, cubed 1by 1
    3/4 large yellow onions, diced
    1 fresh serrano chiles, minced fine
    1 fresh jalapenoes minced fine
    3/4 of a 1pound 11 oz cans , diced green mild chiles (about 1#)
    1-3/4 1 pound 12 oz cans green chile enchilada sauce (2 cans, one whole can +3/4 of the second one, or just use it all)
    1/4 #10 can pinto beans (3 cups)
    1/4 #10 can dark red kidney beans (3 cups)
    4 tsp dark chile powder
    4 tsp cumin
    4 tsp ham base
    1/12 blt.habenero sauce
    1/2 # shredded Pepper jack (8oz)
    Rue to thicken
    See recipe above for method.


    #5 7-1/3 cups
    #10 12 cups
    #300 14 to 16 ounces 1-3/4 cups
    #303 16 to 17 ounces 2 cups
    # in front of a ingredient stands for pound, #3 carrots= 3 pounds carrots, it also refers to the size of a can.


     Ahi ravioli with lemon grass broth serves 4
    8 ounces Ahi tuna
    2 teaspoons peeled and minced fresh ginger
    1 tablespoon extra virgin olive oil
    1/4 teaspoon salt
    12 won ton wrappers
    1 (8-ounce) bottle clam juice
    3 cups water
    1 stalk fresh lemon grass, sliced
    1/4 cup sliced fresh ginger
    1-1/2 tablespoons low-sodium soy sauce
    1 ounce dry seaweed
    Trim any sinew or blood line from the tuna and finely chop it. Combine the chopped fish, minced ginger, olive oil and salt in a bowl and mix well.
    To make the ravioli, spoon 1 tablespoon of the tuna mixture in the centers of 12 won ton skins. Fold each one over diagonally and seal the edges by pressing them together with moistened fingers. Cover and refrigerate until cold.
    In a saucepan, combine the clam juice, water, lemon grass, sliced ginger and soy sauce and bring to a boil. Reduce heat and simmer until reduced by half. Strain liquid and return to pan.
    Put the seaweed in cool water to reconstitute it. Drain thoroughly and place half of it in each of 4 bowls. Bring the strained liquid to a simmer and cook the ravioli for about 2 minutes. Place 3 ravioli on top of the seaweed in each bowl. Spoon 1/4 cup of the liquid over the top of each serving.
    Note: most asian markets and health sell dried seaweed.

    Curry Sauce
    6 -8 apples chopped
    1 onion, chopped
    butter
    4 oz curry powder
    1 can apple juice
    1 qt heavy cream
    toast the curry in a heavy pan, add the butter and saute the onions till light brown. Add the apples and stir, cook for about 4 minutes over med-low heat. Add the apple juice and bring to a boil. Lower heat and reduce by 3/4's. Add the cream reduce by 1/2. Strain saving the liquid. Puree the solids and strain, add the saved liquid as needed.


    Dora,
    Kids can be a tuff nut to crack, a lot of it depends on how old they are, how adventurous you are, and what you served in the past. I haven’t cooked for kids in years (our daughter is 25), and she ate whatever I made. If you can tell me the ages, and what you have prepared in the past, I should be able to post some recipes, I’ve got close to 300 cookbooks in the house but nothing really geared towards the feeding of kids. Off the top my head I’d say to look at anything that has Bistro in the title, as bistro’s tend to serve fairly simple food. Crockpot’s can be your friend as well. 
     


    Some of these have been posted before,
    Salmon Burger
    Amount Measure Ingredient -- Preparation Method
    4 pound sides of salmon cubed, salmon scrap
    zest of 2 lemons
    juice of 2 lemons
    1 1/2 Tbs grated ginger
    1 Tbs garlic
    2 egg whites
    1 cup breadcrumbs
    1 1/2 Tbs salt
    1/2 Tbs black pepper

    1. To the cubed salmon add the lemon zest, juice, salt, pepper, ginger and
    garlic. Pass salmon through large die of meat grinder. Add egg whites,
    breadcrumbs and mix well. Form into 7 oz. Patties


    Lamb Burger
    Amount Measure Ingredient -- Preparation Method
    5 # ground lamb
    1 Tbs montreal steak seasoning
    1 cup chopped mint
    1/4 cup chopped oregano
    1 Tbs roasted garlic
    1 Tbs paprika
    2 tsp cumin
    1 Tbs worcestershire sauce
    2 Tbs chopped parsley

    1. Mix all ingredients on low speed in mixer with paddle attachment until
    combined. Form into 7-8 oz. Patties

    Chicken Pot Pie

    Amount Measure Ingredient -- Preparation Method
    1 lb Diced chicken breast
    1 cup diced carrot
    1/2 cup diced celery
    1/2 cup diced onion
    1 cup frozen green peas
    1 cup diced blanched idaho potatoes
    1/2 gallon chicken stock
    1 Tbs minced garlic
    1 tsp fresh thyme
    1 tsp chopped rosemary
    1 tsp chopped sage
    Roux as needed to thicken
    1 sheet puff pastry cut in 6
    2 egg yolk + 2 T. buttermilk
    1. Heat 3 gallon pot with 1 oz. Canola oil. Brown diced chicken and add
    garlic and herbs, add vegetables except potatoes and saute until soft. Add
    stock and potatoes and bring to a boil. Add roux and turn heat down to
    simmer until stock is thickened. Salt and pepper to taste. Cool
    immediately to 41 degrees. Fill container to top, cover with puff pastry and
    brush with yolk-buttermilk mixture.

    Jambalaya Gonzelez alla Jason (10 servings)
    Serving Size : 10
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 # cooked crayfish tails
    1/4 # tasso or ham dusted w/ cayenne, diced
    1 # cubed chicken, light and dark meat
    1 # andouille, sliced 1/8"thick
    3 bay leaf
    1 1/2 pint onion, diced
    1 Tbs salt
    1 1/8 tsp +1 tea cayenne
    1/4 cup water
    1 cup green onion, minced
    1 pint raw rice

    1. In a large heavy pot in a little oil sauté the sausage till it renders
    its fat, Add the onions and sauté till they turn pale, Add 1/2 the salt and
    2 tab of cayenne pepper. Cook for about 15 minutes or till the onions
    caramelize. Add the rice and stir to coat, cook about 5 minutes. Add the
    water (or stock) and bring to a boil. Cover the pot and when the rice is
    about 1/2 way done remove from the heat and pour into a bus pan, fold in the
    scallions. and place in cooler
    Note: can be made and held in cooler for 3-5 days.

    Woodsman Chile Verde
    Serving Size : 60
    Amount Measure Ingredient -- Preparation Method
    5 lbs cooked pork loin, cubed 1by 1
    6 large yellow onions, diced
    8 fresh serrano chiles, minced fine
    8 fresh jalapenoes minced fine
    6 1pound 11 oz cans , diced green mild chiles
    14 lb 12 oz cans green chile enchilada sauce
    2 #10 can pinto beans
    2 #10 can dark red kidney beans
    2/3 cup dark chile powder
    2/3 cup cumin
    2/3 cup ham base
    2/3 blt.habenero sauce
    4 # shredded Pepper jack
    Rue to thicken

    1. In a large heavy bottomed stock pot, saute the onions and fresh peppers
    till tender, add the pork. Add enough water to cover.cover.Bring to a boil
    and reduce to a simmer Add the grated cheese and stir till melted. Stir in
    the roux and stir till incorprated. Add the canned chiles and verde sauce,
    beans, chile powder and cumin and ham base and hot sauce. Add water or
    chicken stock as needed to thin chile if needed.
    Note: be careful as this will burn very easily after the cheese and roux have been added.

    Quiche Florentine

    Serving Size : 12
    Amount Measure Ingredient -- Preparation Method

    4 tab scallions, minced
    4 tab sweet cream butter
    1/2 cup spinach, blanced, drained and chopped
    1 tea salt
    1/4 tea blk.pepper
    8 grates of fresh nutmeg
    6 eggs, whole
    3 cup whipping cream
    1/2 cup swiss grated
    1 tab butter cut into pea sized
    2 8" prebaked pie shells

    1. Bake shells 350 for 10 minutes, set aside to cool Cook scallions in 4
    tab butter or 1 minute. Add spinach and cook till water has evoporated. Add
    salt, pepper and nutmeg. In a bowl beat eggs and ad cream.. Add the spinach.
    Mix well. Pour into pie shells and top with grarted swiss and the pea sized
    butter. Bake at 375 for 25-30 minutes.

    This is a basic quiche, you can add most anything to it, shrimp, chicken, crawfish,
     


    Trish, either will work, just precook the chicken or ground beef, and drain off the fat, and add at the last minute. Also the reason the recipe says to cool immediately is we always prepped about 20 orders at a time, and reheated it as needed (add a little chicken stock, when reheating it)

     


     Don’t have much call for pasta salads any more as I don’t have a salad bar to work, these are some old recipes
    Will look around here on my day off and see if I still have my notebook from when I worked for Hyatt.
    Most of the time when I need to pull a pasta salad out of my ever expanding tush, I use whatever is floating around, leftover grilled flank steak, slice it thin, add some red onion, bell pepper, mushrooms and find a bottled dressing, toss and its done, just remember that most dressing contain a acid of some type (vinegar, or lemon), AND it will cook the pasta so add the pasta at the last minute.

    Yogi, if you can remember any of the recipes that you wanted and didn’t print let me know and I’ll repost them

    Duck & Artichoke Salad
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    1 artichoke
    1/2 oz duck breast
    1/4 cup toasted walnuts
    2 cup vegetable stock
    1/4 cup red wine vinegar
    fresh herbs to taste
    black pepper to taste
    pinch brown sugar
    4 tab lemon juice
    1/4 cup walnut oil

    1. trim the artichoke,tie a lemon wheel to the base,and cook in a court
    bouillion shock when done deskin the duck breast bake till med. cool and
    slice make the dressing combine the stock,oil,lemon,herbs,sugar,vinegar
    garnish w/ walnuts
    Note: sub chicken for duck, use bow-tie pasta.


    Kamonan Soba

    Serving Size : 6 Preparation Time: 0:00
    Categories : Japanese Meat
    Amount Measure Ingredient -- Preparation Method
    3 (7-oz) bundles buckwheat
    noodles
    6 cups basic soup stock
    1/2 cup soy sauce
    1/4 cup mirin
    8 oz boneless duck, thinly
    sliced
    3 scallions, sliced
    diagonally
    hichimi (Japanese 7 pepper spice blend)

    1. Bring 2 quarts of water to a boil. Cook noodles al dente. Drain in a
    colander and run cold water over them. Drain again. 2. To the Soup Stock,
    add the soy sauce and mirin. Bring to a boil. Remove one cup of soup and
    reserve. Add the noodles and simmer. 3. Meanwhile, in a small pan, cook the
    duck in one cup of the soup for 5 minutes. Add scallions and bring to a
    boil. 4. Remove noodles and spoon into six individual bowls. As soon as
    scallions and duck mixture comes to a boil, pour over noodles in each bowl.
    Sprinkle with hichimi and serve. Sub: clams, or shrimp


    Soba Noodle salad
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    Soba Noodles ( buckwheat)
    sesame seed oil
    soy sauce
    samball to taste
    Yes I know I missed spelled
    samball.

    1. Cook and drain noodles, dress with remaining ingredients.
    You can add grilled chicken, skirt steak (sliced thin) or shrimp or salmon.



    Greek Pasta salad
    6 (2-CUP) SERVINGS
    SALAD
    12 ounces rotelle pasta, cooked according
    to package directions, drained and cooled
    1/4 pound feta cheese, (about
    3/4 cup) coarsely crumbled
    1/4 pound snow peas (about
    1-1/2 cups), fresh or thawed frozen
    1/2 red bell pepper, cut into strips (about
    2/3 cup)
    1/2 green bell pepper, cut into strips (about
    2/3 cup)
    1 cup cherry tomatoes, halved
    1/2 large red onion, finely diced (about
    1 cup)
    1 (2-1/4-ounce) can sliced black olives,
    drained

    DRESSING
    1/2 cup non-fat plain yogurt
    4 tablespoons red wine vinegar
    2 tablespoons extra virgin olive oil
    1 teaspoon dried oregano, crushed
    1/2 teaspoon dried mint, crushed
    1/4 teaspoon EACH salt and freshly ground
    black pepper

    1. In a large bowl, combine all salad ingredients and mix well.
    2. In a small jar or bowl, combine all dressing ingredients and shake or mix until well-combined. Pour all but 1/4 cup dressing over salad and mix well. Chill, tightly covered, in the refrigerator. Fifteen minutes before serving, remove from refrigerator and mix in remaining dressing.
    Garnish with grilled shrimp or chicken

    Apple Chicken Salad
    1 medium apple, cored and chopped
    1 cup diced cooked chicken
    2 to
    4 tablespoons regular or light mayonnaise
    2 tablespoons diced green pepper
    1 teaspoon chopped pimientos
    Dash dried rosemary, crushed
    Dash lemon pepper
    Lettuce leaf
    Alfalfa sprouts, optional
    1-2 cups cooked orzo
    In a small bowl, combine first seven ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad. Garnish with alfalfa sprouts if desired. For pasta add orzo


     Glad you liked the recipe, when I make it, I’ll cook the bacon and strain the fat, and while its warm, and still in a liquid state, I’ll use it instead of oil when making the mayonnaise. It adds a lot more flavor than just straight mayo. And thank-you for the feedback, have no clue if anyone ever tries any of the recipes I post.

     


     Shrimp&rosemary/beans/tom/garli
    Serving Size : 4
    Amount Measure Ingredient
    7 oz dried white beans
    20 pcs.shrimp
    2 cloves garlic
    2 tomatoes
    1/2 cup olive oil(extra virgin)
    1/2 tea fresh rosemary,minced
    blk.pepper to taste
    1/2 cup water the beans were
    cooked in 

    boil beans for 1 hour and set aside(beans need to be tender not
    mush)drain beans. seed peel and dice the tomatoes peel and devein the shrimp
    in 2 tab olive oil saute the the shrimp about 4min.add the
    garlic,rosemary,beans,and the reseved bean liquid, S&P to taste


    Salad Of Smoked Trout,pear
    Serving Size : 8
    Amount Measure Ingredient
    vinaigrette
    4 tab hot mustard
    1 tea whole grain mustard
    10 tab extra virgin olive oil
    3 tab fresh lemon juice
    1/2 cup fresh dill,chopped,fine
    1 tea fresh tarragon,chopped
    1 tab fresh chives,chopped
    s&p to taste
    4 smoked trout,split
    4 heads curly endive
    4 ripe pears(anjour or red
    bartletts)

    VINAIGRETTElace mustards in a bowl and whip in oil in a slow steady
    stream,add lemon juice and tarragon & chives S&P to taste Salad:remove trout
    from the bone and break into 3-2 inch pcs.Toss endive leaves in 2 tab of the
    vinaigrette,set aside.slice pears into thin wedges add 1/2 the trout and 1/2
    the pears to the endive add 2 more tab vinaigrette mound on chilled
    plates.take remaining trout and pears and garnish each plate,ladle about 1/2
    oz dressing over each salad

    Schnitz Mit Sardelenbutter

    Serving Size : 2
    Amount Measure Ingredient -- Preparation Method
    2 anchovy,fillets,chopped fine
    6 tab butter,room temp
    4 pc veal loin about 2.5 oz
    each,pounded,thin
    flour
    2 eggs beaten
    1 cup dry bread crumbs

    mix the ground anchovies with the butter. bread the veal,flour,egg,crumbs
    heat a saute pan and add the anchovy butter saute the veal till golden brown
    on both sides. garnish with lemon wedges,and chopped parsly NOTE: if you
    saute the veal as above BUT donot the anchovy butter(use straight butter)and
    top the Veal with a fried egg and a rolled anchovy fillet,you have Veal a
    la Holstein

    Scallops Avalon
    Serving Size : 2
    Amount Measure Ingredient -- Preparation Method
    8 oz sea scallops
    1 red bell pepper
    1 yellow bell pepper
    1 green bell pepper
    1 lemon
    1 oz toasted pine nuts
    bacon,raw
    2 oz dry white wine
    sweet butter

    wrap the scallops in bacon,secure with a tooth pick,dice the peppers VERY
    fine heat a saute pan,and saute the scallops,till bacon startes to
    color(turn as needed),drain off most of the fat,and add the peppers,saute 2
    min more and add the white wine,cook about 1-2 min more and add the lemon
    juice,reduce by 1/2,add the pine nuts.remove the scallops and place on a
    plate,remove tooth picks(leave the bacon on)IF DESIRED WHIP INTO THE SAUCE
    ABOUT 2-3 TAB SWEET BUTTER and pour sauce over the scallops.

    Salad Rossini With Dressing
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    1 bunch curly endive
    washed & drained
    1 bunch watercress, washed &
    drained
    1 bunch dandelion greens,
    washed & drained
    3 papayas
    3 stalks celery, sliced
    mustard dressing:
    2 tsp prepared dijon mustard
    2 egg yolks, well beaten
    1 cup olive oil
    1/3 cup lemon juice

    Spin or towel-dry greens & tear into bite- sized pieces. Reserve 1/3
    greens; arrange remainder on 6 chilled salad plates. Slice papayas in half.
    Remove seeds & peels. Place 1 half on each salad plate. Arrange reserved
    greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard
    Dressing. MUSTARD DRESSING: Combine mustard and egg yolks in mixng bowl. Mix
    in olive oil & lemon juice, blending well.


     Clams and Wakegi in Miso Dressing
    Serving Size : 4
    Amount Measure
    dash salt
    1 tab sake
    11 oz wakegi or green onions
    White Miso Dressing -1/2 oz white miso tab sugar /4 cup mirin tab mustard
    -1/2 tab rice wine vinegar 
    Cook shcuked clams in sake till they puff up, about 20 seconds. drain and
    sprinkle with rice wine vinegar, allow to cool. Blanch the scallions, cut
    into 1 inch pcs. DRESSING Combine miso, sugar,and mirin, cook over low heat
    till it thickens, back to a raw miso like state. Allow to cool. Add mustard
    and vinegar to dressing. To serve, toss clams and scallions together with
    dressing, garnish with Japanese chervil. NOTE: can add avocado to salad as
    well.

    Fig BBQ Sauce
    Amount Measure Ingredient
    2 white onions, diced
    1 #blk. mission figs cut in 1/2
    1/2 blt. fairbanks Calf. port
    1/2 # light brown sugar
    1/2 blt. fig vinegar
    1 only chilopote pepper
    in a little olive oilsaute the onions till a med. brown. add the figs and
    cook about 3-4 minutes. add the port and sugar and reduce by 1/2. Add the
    vinegar and the chile. Simmer for about 10 minutes over low heat. Puree with
    a bure mixer and strain out the seeds. Sauce might need a little water
    added to thin it down if to thick.

    chocolate broiche
    Serving Size : 2 loafs
    Amount Measure Ingredient -- Preparation Method
    brioche dough:
    2 tab warm water (110 to 115 -degrees f)
    2 tab granulated sugar; divided;
    plus 1 tea granulated sugar
    2 tea dry yeast
    1/2 cup all-purpose flour
    1/2 tsp salt
    9 lg eggs; at room temperature, divided
    1 cup unsalted butter; (2 sticks) softened

    1. chocolate filling: oz semisweet chocolate; finely chopped /2 cup heavy
    cream lg egg; lightly beaten tea vanilla extract
    2. Make the brioche dough:
    3. In a small bowl, combine the water with 1 teaspoon of the sugar. Sprinkle
    the yeast over the water and set the mixture aside for 10 minutes, until
    foamy; if the mixture is not foamy, the yeast may be inactive and should not
    be used. In a 4 1/2-quart bowl of a heavy-duty electric mixer set on low
    speed, using the paddle attachment, combine the flour, the remaining 2
    tablespoons sugar, salt, and the yeast mixture. Add eight of the eggs, one
    at a time, until combined. Increase the speed to medium and continue to beat
    the mixture for 3 minutes, or until the dough is smooth and elastic. At low
    speed, add the butter 1 tablespoon at a time, until it is incorporated into
    the dough. Transfer the dough to a large, buttered bowl. Cover the bowl with
    a tea towel and allow the dough to rise in a warm, draft-free place for 1
    1/2 hours, or until almost doubled in bulk. While the dough is rising, make
    the chocolate filling.
    4. Make the chocolate filling:
    5. Place the chocolate in a medium bowl. In a small saucepan, bring the
    cream to a gentle boil. Pour the hot cream over the chocolate, and allow it
    to stand for 30 seconds to melt the chocolate. Gently whisk the chocolate
    mixture until smooth. Whisk in the beaten egg and vanilla. Transfer the
    filling to a small bowl, cover with plastic wrap, and refrigerate until the
    brioche dough is ready to fill.
    6. Shape the brioche dough:
    7. After the brioche has risen, punch the dough down and cover the bowl with
    plastic wrap. Place the dough in the refrigerator for at least eight hours,
    or up to two days. Butter two 8-1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a
    floured work surface, divide the brioche dough in two. Working with one half
    of the dough at a time, roll each piece into a 7-by-15-inch rectangle.
    Spread half of the chilled chocolate filling over each rectangle, and roll
    each into a tight jelly roll, starting with a short end. Gently place each
    roll seam-side-down into one of the prepared pans. Cover the pans with a tea
    towel and allow the brioche loaves to rise at room temperature for one hour.
    Bake the loaves: Position a rack in the center of the oven and preheat to
    375 degrees F. Crack the remaining egg into a small bowl. Add 1 teaspoon of
    water and whisk until smooth. Using a pastry brush, brush the eggwash over
    the tops of the brioche loaves. Bake the loaves for 35 to 40 minutes until
    the loaves are deep golden brown. Cool the loaves in the pans set on a wire
    rack for 10 minutes. Unmold and cool the loaves on the rack completely
    before slicing. makes 2 loafs


     Bolognese Meat Sauce
    Serving Size : 30 Amount Measure Ingredient
    7/8 cup butter
    1/4 fl-oz olive oil
    5 onion,finly chopped
    5 carrot,finely chopped
    5 stalk celery,finely chopped
    1/3 cup bacon,chopped
    3/4 cup ground pork
    3/4 cup ground beef
    1/4 cup sausage meat
    1/3 cup white wine(dry)
    s&p to taste
    20 tea tomato paste
    1/4 cup chicken stock
    10 fl-oz cream
    note:1/4 # mushrooms & 2
    chicken livers may be added 

    heat 1/2 the butter and oil,add the carrot,onion,celery,and bacon fry
    till soft add all the meats and cook tillthey start to brown,add the wine
    and reduce till amost dry mix the tomato paste and stock add to the
    sauce,reduce heat to a low simmer. cook for 1-1/2 hours add the remaining
    butter and stir into the sauce,add the cream NOTE:you can also add 1/4 pould
    mushrooms sauteed in butter and garlic.
    NOTE: Horse meat can be used instread of beef
    Calf's Liver In Tomatoe & Wine
    Serving Size : 6
    Amount Measure Ingredient
    5 tab oil
    1/2 # calf's liver,sliced thick
    s&p
    1/2 #onions,sliced thin
    bouquet
    1 tab flour
    1 cup red wine
    3 tab tomato paste
    1 clove,garlic minced
    1/2 cup water or beef broth
    1 tea red wine vinegar
    heat 1/2 the oil,and saute the liver for about 2-3 min(till about 1/2 way
    done),S&p and remove from the pan and keep warm. add remaining oil to the
    pan and add the onions & bouquet garni and saute till the oonions are soft
    BUT not brown(LOW HEAT) STIR IN THE FLOUR AND COOK FOR ABOUT 2 min.stir to
    keep from burning,add the wine,the vinegar,tomato paste and bring to a
    boil,simmer for about 6 min. NOTE:is sauce is to sharpe add alittle sugar
    return liver to the pan to heat and finish cooking.

    Carmel Sauce
    Serving Size : 2 qt 
    Amount Measure Ingredient
    2 lbs brown sugar
    1 lb butter
    2 quart cream
    combine sugar and butter in a pan,heat till sugar & butter has
    melted.Cook over med-high heat till sugar has turned a rich golden
    brown,remove from the heat and add the cream(whip while adding the
    cream).heat and whip till smooth and the desired color.

    Chicken Piard
    Serving Size :2-3
    Amount Measure Ingredient
    1 whole chicken cut into 12 pc
    6 oz cooked italian sausage
    4 clove garlic,sliced
    2 potatoes,sliced into 1/8's
    and coated w/olive oil,
    garlic,s&p,fresh herbs
    2 roasted bell peppers
    (red & yellow) peeled
    4 oz white wine(dry)
    4 oz chicken stock
    2 tab balsmic vingar
    flour
    olive oil
    heat pan and add olive oil,flour chicken and saute till well browned,turn
    and brown on other side.drain off most of the oil and fat.\ Add the
    sausage,peppers,potatoes and the stock and wine,and vinegar.Place in a 500
    oven and cook till chicken is done.Arrange on plate reduce sauce if needed
    and nape the plate

    Clams Oregatana Basilico
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    36 clams
    2/3 Tbs dry white wine
    stuffing:
    1/2 cups fresh bread crumbs
    1 Tbs fresh basil
    1 Tbs oregano
    2 Tbs grated romano cheese
    2 Tbs minced fresh italian
    parsley
    juice of 1/2 lemon (approx.
    1 Tbs minced garlic
    Preheat oven to 500 Shuck clams and replace meat on half-shells. Pack
    about 1 heaping tbs. stuffing on each. Bake in preheated oven for about 10
    minutes,Remove from oven and sprinkle each clam with a few drops of wine.
    Return to oven and bake 2 to 3 minutes more, or until lightly browned.
    Stuffing: Combine all ingredients by mixing with hands. Use more olive oil
    if the mixture seems too dry.

    Cilantro Pesto
    Serving Size : 1 
    Amount Measure Ingredient
    2 cups packed cilantro
    1/2 cup parmesan
    1/3 cup hulled pumpkin seeds
    1/4 cup olive oil
    5 tab lemon juice
    5 cloves garlic
    1/2 tea salt
    combine all ingredients and puree in blender.


     

    She’s one of the smartest people. I’ve ever met, she just hates to cook, we went to the commissary yesterday, and I asked her what she wanted for dinner on my days off, she looked at me like I grew another head, her reply was “I don’t know” followed by a “what do I like”? The only time she ever thinks about food is when its time to eat.

     


     
    Sauteed Zucchini
    Serving Size : 6
    Amount Measure Ingredient
    2 medium-sized zucchini
    1/2 cup seasoned bread crumbs
    1 tsp chopped parsley
    1/2 tsp oregano
    2 tsp grated romano cheese
    2 tsp garlic salt
    1/8 tsp pepper
    1/4 cup sifted flour
    1 large egg, beaten
    1 cup peanut oil
    Slice the zucchini lengthwise in long, narrow strips, about 3'' long by
    1/2'' thick. 2. Combine the bread crumbs, parsley, oregano, cheese, garlic
    salt, and pepper. 3. Dredge the zucchini slices in the flour. Dip in the
    beaten egg and coat with the bread crumb mixture. Repeat with another full
    layer of breading. 4. Heat the oil in a large saute pan over medium-heat.
    Rapidly saute the zucchini strips; drain on paper toweling. Keep warm in a
    300 F oven or in aluminum foil until ready to serve.

    Steak Diane
    Serving Size : 6
    Amount Measure Ingredient
    1/2 lb sweet butter
    1/2 lbs mushrooms sliced
    1/4 cup minced shallots
    1/4 cup snipped parsley
    3/4 cup dry madeira
    12 each 3-4 oz filet beef
    1/4 cup cognac or brandy
    1/2 cups beef stock or broth
    1 Tbs beurre manie
    6 Tbs A1 sauce
    3 TBS Sour cream
    3 TBS Dijon mustard
    1 Tbs worcestershire sauce
    salt and pepper
    Heat butter in a 12'' skillet over medium-high heat until hot; add
    mushrooms, shallots & parsley. Saute until shallots are transparent, about
    2 min. Add the Madeira. Push the mushrooms to one side of the pan & add the
    beef. Saute, turning once, until medium-rare, about 3 min. Warm the Cognac &
    pour over meat. Ignite. When the flame dies, add the stock. Re- move beef &
    mushrooms to a warm serving plat- ter. Stir beurre manie into skillet. Cook,
    stirring constantly, until sauce thickens, about 2 min. Stir in A1 sauce, sour cream, mustard and
    Worcestershire sauces. Season with salt and pepper to taste. Return beef &
    mushrooms to pan. Spoon sauce over. Serve. Note: Mix 1 and 1/2 tsp. each
    butter & flour to make beurre manie.

    Cappelini Desiderio
    Serving Size : 1 Amount Measure Ingredient
    4 oz angel hair
    2 oz fresh wild mushrooms
    6 pc u-15 shrimp
    3 fresh basil leaves
    3 pc pepperoncini peppers
    1/2 tomato,seeded,peeled,diced
    3 oz chicken stock(fresh)
    1 tab butter
    1 clove garlic,sliced thin
    2 oz dry white wine
    heat oil and saute the garlic till lite golden brown,add the shrimp and
    saute fro about 2 minutes,turn shrimp over.Add the mushrooms,and the
    tomatoes,peppers.cook about 2 minutes more.Add the stock and a little white
    wine.Bring top a boil,add the butter and and reduce.Place the pasta on
    plate,arrange shrimp around the pasta and pour the sauce over the pasta.

    Catfish Stew
    Serving Size : 8 Amount Measure Ingredient
    1/2 # bacon,diced
    2 clove garlic,minced
    2 onions,diced(large)
    1 green pepper,diced(large)
    1 red pepper,diced(large)
    1/2 cups diced,canned tomatoes
    drained,save the liquid
    3 cups fish stock
    crushed red pepper flakes
    taste
    8 oz okra,sliced
    6 oz tomato paste(op. use to
    thicken the soup if desired)
    2 # catfish,cubed
    in a heavy bottomed soup pot,saute the bacon,as soon as it startes to
    brown add the onion and diced grn.& red pepper.cook for about 5 min more.add
    the diced tomatoes. cook 5 min. more.add the okra and the fish stock bring
    to a boil and reduce to a simmer. cook till soup starts to thicken(tomato
    paste can be added at this point if desired). add the cubed catfish and
    simmer till fish is done.Season w/salt & pepper. pass the crushed red pepper
    flakes. NOTE: to spice up the soup add tabasco,grn.red pepper.Can also add
    crab,shrimp,oysters,chicken.


    Spicy Blue Cheesecake
    Amount Measure Ingredient
    Cheesecake:
    1 cup japanese bread crumbs
    1/2 cup walnuts,chopped fine
    1/2 oz butter
    1 lb butter
    1 lb blue cheese
    8 oz cream cheese
    4 eggs, beaten
    3 oz milk
    6 drops hot sauce
    Bell Pepper Vingaigrette:
    1 tab garlic,minced
    1/4 cup each, red, yellow, green pepper, diced fine
    1/4 cup onion, diced fine
    1/4 cup water
    1/3 cup cider vingar
    1/3 cup olive oil
    S&P to taste
    1 tab sugar
    1 tab fresh herbs( parsly, thyme) chopped
    combine, nuts, bread crumbs, to form crust. Press crust into a buttered
    10inch spring form pan( line pan with paper). Place blue cheese and cream
    cheese in a bowl beat till smooth, add eggs one at a time. add the hot
    sauce. Pour into cake pan and bake at 350 for about 45 minutes cover with
    foil if it starts to get to dark. Serve with baby greens dressed with Bell
    pepper vingaigrtte For dressing combine all ingredients and chill allow to
    sit for at least 1 hour.
    NOTE: This cake can have borsin and smoked salmon added to it.


     Carrot & Shallot Soup W/chervil
    Serving Size : 16
    Amount Measure Ingredient -- Preparation Method
    16 shallots
    10 lbs carots
    1 gal rich chicken stock
    2 cups whipping cream
    12 tea chopped chervil
    saute shallots in butter,add carrot,cook about 10-15 minutes.Add stock to
    cover and cook till carrots are very soft.Puree carrots\shallots with
    cooking liquid . Whip cream with the chervil and pipe onto soup each bowl of
    soup for garnish

    Crab Meat Mornay
    Serving Size : 4 Amount Measure Ingredient -- Preparation Method
    1 bunch gr. onion,chopped
    1/3 cup chopped parsly
    1/2 cup butter,melted
    2 tab flour
    1 pint 1/2 & 1/2
    8 oz swiss chesse,grated
    1 tab sherry
    red pepper to taste
    salt to taste
    16 oz crab meat
    saute onion,parsly,in butter add the flour & cream stir to blend and
    remove any lumps,add the sherry,red pepper,salt to taste. fold in the crab
    meat put in indv. ramakins and bakle at 350 for 15 min.

    Creamy Jalapeno Dressing
    Serving Size : 3 Amount Measure Ingredient -- Preparation Method
    1/4 cup plain yogurt]
    2 clove garlic
    1 jalapeno,seeded,minced
    3 tab cilantro,minced
    1/2 tea cumin
    s&p to taste
    combine and let stand for 2 hours

    Creme Brulee 6 White Chocolate
    Serving Size : 4

     amount Measure Ingredient -- Preparation Method
    5 egg yolks
    1/2 cup sugar
    2 cups heavy cream
    3 oz white chocolate,grated
    1/4 tea vanilla ext.
    2 tab sugar(for garnish)
    Preheat oven to 300,fill a roasting pan about 1/2 way w/water. in a bowl
    combine 1/4 cup sugar and the egg yolks,whip till combined and
    creamy.Combine 1/4 cup sugar and cream in a pan and simmer. Reduce the heat
    and add the white chocolate and stir till all chocolate is melted.Add
    ALITTLE at a time the hot chocolate mixture to the egg yolk sugar mixure,add
    the vanilla.pour this mixture into indv.ramakins and place in the water
    bath(roasting pan) and bake about 1 hour or till center is set.To serve dust
    top with remain sugar(2 tab) and glaze under the broiled.Serve hot or cold.

    Fresh Tuna Fish W/ Peas
    Serving Size : 6 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    1/2 lbs tuna
    1/2 cup olive oil
    1 clove garlic,crushed
    1 small onion,diced fine
    1/2 cup dry white wine
    4 tea tomato paste
    s&p to taste
    3 cup fresh peas
    2 sprigs parsly chopped
    use slices of tuna belly.Heat oil and saute the garlic,till brown,remove
    the garlic from the pan and discard.Add the fish and Lightly brown the fish
    on all sides,add the wine and reduce,dilute the tomato paste with a little
    white wine and add to the pan,season with salt and pepper.cook slowly till
    fish is almost done,add the peas and parsly. Serve very hot.

    Gallet Of Grilled Eggplant
    Serving Size : 4 Amount Measure Ingredient -- Preparation Method
    2 med.eggplant
    2 large red peppers
    1/2 lb smoked mozzarella
    1/2 cup olive oil
    1 small bunch fresh rosemary
    1/2 cup strong veal stock
    18 cloves garlic,poached
    peel and slice eggplant about 1/3 inch thick and brush lightly with olice
    oil.Season and grill leaving diamond grill marks.Rub peppers with remaining
    oil and roast in oven (350-400 degress),untill the surface bubbles.Peel
    skin from peppers andcut into 1/6's. In a egg pan(silverstone or
    teflon)alternate slices -- 3 each eggplant,pepper and cheese. Bake in oven
    till VERY HOT.Slide the mixture out of the pan onto a large plate.For the
    sauce poach the garlic and rosemary in the veal stock,strain and nap the
    veal stock around the edge of the plate, garnish the plates with the poached
    garlic


     Creamy Orange Dressing
    Serving Size : 3 Amount Measure Ingredient -- Preparation Method
    1/4 cup plain yogurt
    1/4 cup sour cream
    1/4 cup fresh orange juice
    2 tea fresh lemon juice
    1 tab honey
    1 tea fresh grated ginger
    1 tea orange zest

    combine and chill,2 hours. serve over fresh fruit

    Creole Ratatouille
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    2 tab salted butter
    1/2 cup sliced onions
    2 cup okra,sliced
    1 tomato,sliced
    4 drops tabasco
    1/2 tea basil
    1/4 tea chives
    1/4 tsp black pepper
    3/4 tea salt
    1/4 tea sugar
    melt butter,over low heat saute onions till soft,and starting brown add
    the okra,cook 10 min add the tomatoes & spices simmer on low heat for 15
    more min.

    Gratin Savoyard
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    2 lb potatoes
    s&p
    pinch grated nutmeg
    3/4 cup grated gruyere or
    beauport cheese
    1 cup stock(chicken or veal)
    4 tab butter
    slice potatoes VERY thing, DONOT soak potato sliced in water. layer in a
    buttered baking dish,along with the cheese and spices.DOT with butter and
    add stock(just enough to cover the potatoes. Bake at 400 for 10 minutes
    reduce heat to 350 and bake for 50 more minutes or till golden brown

    Grape Chutney
    Serving Size : 2
    Amount Measure Ingredient -- Preparation Method
    1 onion,diced fine
    1 tart apple,diced
    1 # redseedless grapes
    1/4 cup red wine vinegar
    1/4 cup brown sugar
    2 atb oil
    1/4 cup rasins
    s&p to taste
    combine apples,grapes,onions,sugar,vinegar,oil,S&P bring to a boil and
    reduce heat.simmer for about 30-40 min. or till thick. Cool and serve at
    room temp.

    Greek Meatballs
    Serving Size : depends on size of balls 
    Amount Measure Ingredient -- Preparation Method

    makes 50 meatablls
    1 onion,chopped fine
    1 tab olive oil
    2 # finly ground meat(beef ,lamb,or veal)
    1/4 cups dry bread crumbs
    2 tea mint,chopped fine
    3 sprigs parsly,chopped fine
    2 tea salt
    pepper to taste
    1 lemon,juiced3
    3 tab ouzo
    1/2 cup flour
    olive oilfor frying the
    meatballs 

    fry the onions till lite gold in color. mix all remaining ingredents in a
    bowl and add the onions,and mix well. form into balls and fry in olive oil
    till done

    Grilled Salmon
    Serving Size : 5
    Amount Measure Ingredient -- Preparation Method
    5 7oz salmon fillets
    8 artichoke hearts,1/4'd(60cnt
    20 pitter blk.spanish olives
    1 cup haricot,blanched
    1 cup cooked wht.beans
    (cannelli)
    3 oz lime juice
    1/3 tea cracked blk.pepper
    10 pc red skin,cooked,& 1/4'd
    5 oz olive oil
    5 pc roma tomato cut in 1/6'
    2 tab italian parsly,chopped
    1/2 tab garlic,chopped
    3 oz soft butter
    s&p to taste 

    RUB SALMON WITH 1/2 AMOUNT OF THE GARLIC,CRACKED BLK.PEPPER,AND 1/3 OF
    THE OLIVE OIL.and grill it basting with the garlic olive oil. In the mean
    time saute all other ingredents in reaming olive oil,sprinkle with lime
    juicemand finish with butter,adjust seasoning. place on warm dinner
    plate,sprinkle with parsly and put salmon on top of vegetables

    Jamaica Summer Soup
    Amount Measure Ingredient -- Preparation Method
    1/2 tea corn oil
    1/2 tab shallots,minced
    1/2 cup chicken stock
    1 tab ginger minced
    salt to taste
    pinch of powdered mace
    1 med. cantaloupe,.peeled
    seeded,and cubed
    6 tab sour cream or
    creme fraiche
    paprika
    in oil saute the shallots till transparent.add stock and bring to a
    boil,reduce heat and simmer 12 min.remove from heat and add the ginger,salt
    and mace.cool to room temp.place soup and melon in processor and puree till
    smooth.,ladle into chilled soup bowls and garnish with sour cream and a
    little paprika.


     My spelling really blows goats,

    Fresh Tomato Sauce
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    3 slices smoked pancetta
    1/2 cup olive oil
    1 onion,sliced
    2 clove garlic,minced
    2 # ripe tomatoes
    1 small hot chile pepper
    5 mint leaves,chopped
    salt to taste 
    cut the Pancetta into small dice.in a heavy sauce pan heat the oil,fry
    the onion,garlic and Pancetta,remove the garlic as soon as it starts to turn
    brown.peel,seed and dice the tomatoes,chop VERY fine.add to the pan of
    vegetables,add the chopped chile pepper,and the mint,simmr 30-45 min.
    NOTE:if you can't find Pancetta,you can use a smoked bacon thats cut thick.

    Lemon Soy Swordfish Kebobs
    Serving Size : 4 Amount Measure Ingredient -- Preparation Method
    1 recipe pineapple jalapeno
    salsa recipe(#169)
    1 cup soy sauce
    2 tab dijon mustard
    1 tab lemon peel,grated
    1/2 cup peanut oil
    1/4 cup parsly,chopped fine
    2 # swordfish,cut into 1 inch cubes
    combine soy,lemon,mustard,oil,parsly. add swordfish and refrigerate for 4
    hours place swordfish on skewers and grill over hardwood for 2 min.on each
    side or till done serve w/ pineapple-jalapeno salsa on the side


    Pineapple Jalapeno Salsa
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    1 cup pineapple,finly diced
    2 cup fresh pineapple juice
    1/2 cup white-wine vinegar
    1/2 light brown sugar
    1 pinch saffron
    1 jalapeno,diced fine
    place all ingredients in a sauce pan and bring to a boil, reduce heat and
    reduce by 1/2 cool and refrigerate

    Mussels Mexican-style
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    3 #mussels
    2 ears fresh corn, roasted (on grill)
    kernels removed)
    9 oz chorizo or hot italian
    sausage(sliced)
    4 cloves garlic,minced
    1 cup fresh orange juice
    1 lime(sliced garnish)
    3/4 cup coriander(chopped)
    1/3 cup olive oil
    1/3 dry white wine
    s&p to taste

    heat olive oil ,add the mussels and cover,cook about 2 min.add the garlic
    and the chorizo cook about 2 min. add the wine,cook 2 min. more.add the corn
    and orange juice.cook till corn is hot.

    Raspberry Soup, chilled
    Serving Size : 20
    Amount Measure Ingredient -- Preparation Method
    6 #frozen raspberries in syrup
    3 quart heavy cream
    simple sugar syrup
    thax the raspberries and puree,strainout ALL the seeds, combine w/3 qt.
    heavy cream. add the sugar syrup to taste.
    Note: instead of cream, plain yogurt, and sour cream may be subbed. A little vodka or rum or tequila doesn’t hurt either. Fresh berries are best, but require more syrup.


     Fettuccine Alla Carbonara
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    1/4 lb pancetta - italian style
    bacon - cut in 1-in. lengths
    3 Tbs olive oil
    1 medium onion, finely chopped
    1 lb fettuccine, freshly made
    1/2 cup chopped parsley
    1 cup finely diced fontina
    cheese
    1 cup freshly grated imported
    italian parmesan cheese
    2 egg yolks, lightly beaten
    salt and freshly ground
    black pepper
    hot red pepper flakes

    this comes together quickly, have all ingredients ready, and I like to add pea’s to this dish as well.
    Cook bacon in skillet, stirring frequently, until crisp. Remove
    with slotted spoon & place on paper towel to drain. Pour off most of fat
    from pan. Add olive oil & cook onion until tender & pale (sweated). Set aside. Cook fettuccine until just done. Drain thoroughly, lifting pasta with 2 forks to make sure all water runs off. Place in a warm bowl. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, &
    yolks. Toss. The heat of the pasta will cook raw eggs on contact. Add
    salt, freshly ground pepper & red pepper flakes to taste. Serve pasta at
    once. Pass remaining Parmesan cheese & a pepper mill.

    Escalopes De Veau Du Chef

    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    1/2 lbs provimi milk-fed veal (lots of luck finding milk fed veal)
    loin, trimmed & sliced into
    2-ounce cutlets
    4 medium shallots, finely
    chopped
    1/4 lb butter, softened
    1 Tbs finely chopped fresh
    parsley
    12 thin slices lemon
    salt
    white pepper
    clarified butter
    1 lemon, juice of

    Pound cutlets with flat side of meat mallet until uniformly thin. Season
    with salt & pepper. Saute in clarified butter, & hold on hot plate. Using
    same pan at low heat, add softened-not melted-butter, lemon juice, shallots
    & parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat.
    Remove veal & arrange on serving plates with slice of lemon between each
    cutlet. Pour remaining sauce over portions & serve.

    Almost all veal in this country is now grass fed, and anywhere from 3-6 months of age, and no longer crated.
    They live better than most of those fryers or roasting chickens sold today. And as my daughter explains it, the cute(r) cuter doesn't look right, the animal the better it tastes

    Filet De Porc Au Calvados
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    3 whole pork tenderloins
    salt
    oil for cooking
    2 large apples (golden
    delicious or granny smith),
    peeled and cored
    2 Tbs butter
    2 Tbs fresh tarragon leaves,
    1/4 cup calvados or apple jack brandy
    3/4 cup veal stock or chicken stock,
    Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet,
    warm a thin film of oil over high heat. Brown the tenderloins, separately if
    necessary, on all sides until lightly browned, about 5 minutes. Finish
    cooking in a hot (425) oven, turning once, until nicely browned, 10 minutes. Set aside while cooking the apples. Cut the apples into 1/4-inch slices. Saute in butter over medium heat until just tender, about 5 minutes.
    Add the tarragon and the Calvados. Ignite. When the flame is extinguished,
    add the veal stock. Cook about 1 minute until warmed through. Cut the
    tenderloins into 1/4-inch slices on the bias. Serve topped with apples.


    Gazpacho
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    2 large ripe tomatoes
    1/2 bell pepper
    1 cucumber, peeled & seeded
    1/2 fresh red pepper
    1/2 spanish onion
    1 stalk celery
    1/4 cup salad oil
    1/4 cup cider vinegar
    1 cup tomato juice
    salt and pepper, to taste
    1/4 cup chopped parsley 
    Peel, seed, and then coarsely chop the tomatoes. 2. Chop the pepper,
    cucumber, red pepper, onion, and celery and add to the tomatoes. 3. Fold in
    the oil, vinegar, tomato juice, salt, and pepper. Chill for at least 4 hours
    before serving. 4. Serve in chilled bowls. Garnish with chopped parsley.

    Artichokes Stuffed With Ricotta
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    6 baby artichokes
    1 lemon,juiced
    5 tab butter
    1/2 # ricotta
    1 egg,beaten
    1/4 cup parmesan or pecorino
    1/4 # italian salami,diced,fine
    2 tab bread crumbs

    remove tuff outer leaves and cut each artichoke in 1/2 lenght wise,soak
    in lemon water for about 20 min.cook in a pan of salted water for about 10
    min remove from the water and cool,remove choke if using a older
    artichoke.drain well and place on a butter baking sheet.make the stuffing
    from remaining ingredients and stuff the artichokes,place on the pan and
    bake for about 20 min at 325.


    My sister called and asked for some protein (meat/seafood) salads, I sent her these, thought I’d post them here. Might post some salad dressing recipes later.
    Carol,I don’t know that I do salads like you asked, most of the time it’s building a salad around the protein we need to move. The real secret is the dressing that you toss the salad with that makes it.

    Cheese Watercress Salad
    Amount Measure Ingredient -- Preparation Method
    1 bunch watercress
    1 lb.tomatoes
    1 pk. creamcheese
    small bunch chives
    2 tab fresh thyme
    large pinch pepper
    1/2 tab sugar
    1/2 tea dry mustard
    2 tab cider vinegar
    2 tab olive oil

    1. wash,dry and pull apart the watercress chop the tomatoes and add to the
    watercress cut the creamcheese into small cubes and roll in a mixture of
    finely chopped chives & thyme add them to the watercress and tomatoes
    the dressing place in a blender the following and blend for afew seconds
    pepper,sugar,mustard,vinegar,and oil pour the dressing over the salad and
    toss till well coated

    Mussel Salad(entree)
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    6 pc mussels
    1 pc artichoke bottom
    3 oz wood ear mushrooms
    1 pc white radish
    (cut for garnish)
    1 tomato
    1 tea oregano
    1 clove garlic
    1 cup white wine
    1/2 oz butter
    1 tab olive oil
    10 oz mushrooms

    1. clean and scrub mussels.Chop tomato,garlic and oregano.Julienne the
    artichoke and woods ear mushrooms.Steam
    mussles,garlic,oregano,tomatoes,olive oil,and white wine,together,till the
    mussles open. Put the juices in a bowl and place the artichoke and mushrooms
    in the middle of the bowl.Arrange the mussels around the the edge of the
    bowl. Note: add sautéed (olive oil and garlic) spinach in center of bowl.


    Brazilian Salad
    -
    - Serving Size : 1 Amount Measure Ingredient -- Preparation Method
    - 8 heart of palm,baton
    - 8 asparagus spears
    - 1/2 head radicchio
    - 1 head boston bibb
    - 4 oz balsamic vinegar
    - 1/2 0z olive oil
    - 1/2 oz garlic,minced
    - s&p to taste
    - 1 oz dry mustard
    - pinch of sugar
    - 1 oz peanut oil
    - lemon juice to taste
    -
    - 1. cut hearts of palm,into baton chop the asparagus stems,save the tips
    - julienne the radicchio trim the bibb,use for the base of the salad make the
    - dressing whip the vinegar & dry mustard together add the sugar,garlic,lemon
    - juice add both oils add the S&P toss the greens w/the dressing place the
    - bibb on the plate,garnish with the heart of palm & aspargus
    - Note: add grilled or smoked shrimp or chicken
    -
    - Jicama Salad
    - Serving Size : 6
    - Amount Measure Ingredient -- Preparation Method
    - 1 med.-size jicama
    - 1/2 fresh pineapple, cut in
    - 1 in. cubes
    - 2 oranges, peeled and cut in
    - small pieces
    - 2 cucumbers, peeled and cut in
    - 1 in. cubes
    - 2 limes, juiced
    - 1 tsp salt
    - 1/2 tsp chili powder
    - 1. Peel the jimaca cut into chunks, saving several large slices for garnish.
    - Immediately submerge the jicama in a bowl of cold water and let soak until
    - it gets very white. 2.Drain and place in a bowl with the pineaple, oranges,
    - and cucumbers. Squeeze the limes over and sprinkle with salt and the chili
    - powder. Toss well to combine.
    - note: add scallops, shrimp or grilled fish 
     


     Been a while since I posted any recipes, not sure if I’ve posted these before.

    Tomato Jam
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    12 whole tomatoes
    6 oz Cider vinegar
    9 Tbs Honey
    3 Tbs grated ginger
    1 1/2 tsp cumin
    9 Tbs extra virgin olive oil
    12 cloves garlic minced
    3 Tbs fresh basil rough chopped

    1. Place tomatoes in steamer for 1-2 minutes to break skin, immediately
    shock in ice water until cold. Peel, seed, and rough chop tomatoes. Add
    all ingredients except basil to sauce pot and simmer until thick and liquid
    is almost evaporated. Cool and add chopped basil.

    Poblano and Hominy Casserole

    Amount Measure Ingredient --
    6 strips bacon small dice
    1/3 cup white onion diced
    1 1/2 cup hominy
    1/4 cup hominy liquid
    1/4 cup diced poblano pepper
    1 Tbs jalepeno juice
    1/2 cup shredded cheddar cheese

    1. Render bacon in pan until crisp, drain and set aside. Saute onion in 1
    T. of bacon fat until soft, add hominy and hominy liquid and bring to a
    boil. Add jalepeno juice, poblano, and bacon and simmer 2 minutes. Add
    cheese and stir until melted. Cool immediately


    Chorizo-Cheddar Grits
    Amount Measure Ingredient --

    3/4 cup instant grits
    3 cup chicken stock plus more if needed
    1/4 cup diced chorizo
    1/2 white onion small dice
    1 clove minced garlic
    2 Tbs butter
    1/4 cup corn kernels
    1 1/4 cup shredded cheddar cheese
    salt and pepper to taste
    1. in saute pan melt butter and saute onion and garlic until soft, add
    chorizo and corn kernels and saute for a minute. Add grits and chicken
    stock and simmer until grits are soft and creamy, add more stock if needed
    then add cheese and stir to combine.

    Chicken And Sausage Gumbo
    Serving Size : 8
    Amount Measure Ingredient -- Preparation Method

    5 cups cooked steamed rice
    1 Tbs oil
    2 boxes (10 oz. each) frozen,
    cut okra
    2 medium onions (finely chopped)
    3 ribs celery (finely chopped)
    2 quarts water
    1 can (8 oz.) tomato paste
    1 tsp salt
    1 tsp black pepper
    1 lb mild, cooked sausage
    (slice into 1-inch pieces)
    1 lb chicken breast meat
    (cut into 1-inch pieces)

    1. Prepare rice and set aside. In a large 4 quart pot heat oil. Add okra,
    onions, and celery. Simmer on medium flame for 20 minutes. Okra should be
    very gooey. Stir occasionally and lower heat if necessary. Add water,
    tomato paste, salt, and pepper. Cook, covered, for 30 minutes at a high boil
    on a medium-high flame. Lower heat and simmer, covered, for 2 hours. If soup
    gets too thick, add 1 to 2 cups more water. Add chicken and sausage, and
    simmer 20 minutes on low flame. Add more black pepper to taste. Reheat rice.
    To serve: Spoon 1/2 cup hot rice into large individual soup bowls. Fill bowl
    with heaping spoonfuls of hot chicken, sausage and gumbo. Serve with hot
    French bread.

    Chiles Rellenos
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    6 fresh chiles poblanos
    1 lb ground sirloin
    1/2 cup chopped onion
    2 cloves garlic, chopped
    1 tsp cumin
    1 tsp black pepper
    1 Tbs salt
    flour
    corn oil for deep-frying
    6 eggs, separated
    1 recipe salsa ranchera
    1. Preheat oven to 350 F. Select the four chiles that are closest in size.
    Bake until the skins puff, about 25 min. Remove from oven and cover with a
    wet cloth or towel for 5 min. 2. Peel the skins off. Make a slit in each
    chile and remove all seeds, being gentle to a- void tearing the chiles. 3.
    Put 1 cup water and the meat in a saucepan and bring to a sim- mer. Cook at
    the simmering point until most of the liquid has evaporated. If any grease
    comes to the top, it should be skimmed off. 4. Cut the remaining chiles
    into narrow strips. Add these with the onion, garlic, cumin, pepper, and
    salt to the meat mixture when it appears to be starting to get dry. Cook a
    few minutes longer. 5. Stuff the chiles with meat mixture then dust with
    flour. Begin heating the oil slowly. 6. Beat the egg whites until they
    peak. Beat the yolks until creamy. Fold the yolks into the whites. 7. Dip the chiles one
    at a time into the eggs. Gently place two chiles at a time into the hot oil. With a spatula, bathe the chiles with hot oil until the egg appears to have set and turned golden brown.

    Salsa Ranchera
    Amount Measure Ingredient -- Preparation Method
    1/2 onion
    1/2 bell pepper
    1 clove garlic
    3 chiles, serrano or jalapeno
    3 tomatoes
    1 Tbs oil
    1 tsp salt

    1. Chop all the vegetables. 2. Saute the onion, bell pepper, and garlic in
    oil until soft, but do not brown. 3. Place in a blender with the chiles,
    tomatoes, salt, and 2 cups hot water. Puree. 4. Pour into a saucepan and
    simmer slowly for 10 minutes. Be careful not to dry it out.


    Was asked by a member of the club I work at for a list of cookbooks that I would recommend, figured I post the list here as well. Some are fairly basic while others are a little more involved, I gave some of these to my daughter who unlike her mother likes to and can cook.

    1)Ad hoc at home, Thomas Keller (basic)
    2)Bouchon, Thomas Keller (a little more involved BUT only a little)
    3)French Laundry, Thomas Keller (advanced, but don’t let that stop you)
    4)Le Gavroche Cookbook, Michel Roux Jr. (advanced, but not overall so)
    5)Happy in the Kitchen, Michel Richard (Get this book, da wife took me to Citronelle for our 29th anv. $600 for dinner for 2 and worth every penny)
    6)Aquavit, Marcus Samuelsson, (advanced but doable for the avg. cook)
    7)A Return to Cooking, Eric Ripert & Michael Ruhlman (great book a love story of sorts)
    Au Pied De Cochon- The album, Martin Picard (one of the funniest cookbooks I’ve ever read, and if your into pig, and\or foie gras this book is for you)
    9)The Thousand Recipe Chinese Cookbook, Gloria Miller (my first cookbook a wedding gift my brother, a GREAT basic do it at home Chinese cookbook)
    10)Nobu, the Cookbook, Nobuyuki Matsuhisa (modern Japanese, a great chef)
    11)Italian Regional Cooking, Ada Boni (basic Italian, can’t say enough about this book)
    12)French Regional Cooking, Anne Willan (a little above basic, but worth the effort)
    13)Mediterranean Cooking, Claudia Roden (fairly basic)
    14)Just Desserts, Gordon Ramsay (basic, and the book doesn’t yell or swear at you)
    15)Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia (around $250 well worth it)
    16) Grand Livre De Cuisine: Alain Ducasse's Desserts And Pastries ( around $190, if you love desserts……)
    17) Ei Bulli 1998-2002 or 1994-1997, Ferran Adria (if you can find either for under $250, grab them, beyond advanced…………, this is one guy you have to check out www.elbulli.com 

     

    And why was this topic moved, and where oh where have my recipes gone.......
     


    'And why was this topic moved, and where oh where have my recipes gone"......., sorry did mean to sound so curt, was wondering why the topic was moved, and where everything thing went. "da wife"

    enjoyed reading the comments from all the woman who thought I should teach her how to cook, she hates cooking.  Hope you all have a safe and happy thanksgiving.


     

                                   Tortilla Soup
    Serving Size : 10 Preparation Time: 0:00
    Categories : Tex-Mex Soup
    Soup
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 tab corn oil
    4 pc corn tortilla,chopped
    6 cloves,garlic,minced
    1 tab chopped epazote/cilantro
    1 cup fresh tomato puree
    1 cup fresh onion puree
    1 tab cumin
    2 tea chile powder
    2 bay leaves
    4 tab canned tomato puree
    2 quart chicken stock
    salt & red pepper to taste
    3 or 4 chicken breast,cooked and
    cubed
    1 avocado cubed,1 cup cheddar
    3 cup tortilla jullian
    3 pc corn on cob, cut into pcs about 1/2 inch thick.

    1. heat oil in a sauce pan saute the tortillas with garlic and esazote,till
    tortillas are soft.add the onion and tomato puree,bring to a boil,add the
    cumin,chile powered,bay leaves,canned tomato puree and chicken stock. bring
    to a boil,and reduce heat to a simmer, Add the corn,. add the salt and red
    pepper to taste. strain the soup and keep hot.when serving place some of the
    cooked cubed chicken,a little grated chaddar chesse and afew cubes of
    avocado in a bowl and add the hot soup.


    Roasted Red Snapper W/tangerine

    Serving Size : 4 Preparation Time: 0:00
    Categories : American Seafood
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 oz clarified butter(unsalted
    4 oz unsalted butter(cubed)
    2 belgian endives,root removed
    1/4 # cr@pake mushrooms,trimmed
    s & wp
    4 oz red snapper fillets
    skin on
    1 cup fresh tangerine juice
    1/4 cup chives,chopped(garnish)

    1. in 2 oz clarified butter saute the mushrooms and endive(julienned)till
    golden brown S&WP to taste.in 2 oz clarified butter saute the snapper skin
    side down for about 2 min.Turn filets over and bake for 2 min or till fish
    is JUST done.remove fish from pan and keep warm. IN same pan reduce
    tangerine juice by 3/4 whip in cubed butter. place sauteed veg on
    plate,place fish on top of veg. nap plate w/sauce garnish w. chives

    Sweet And Sour Tuna,trapani
    Serving Size : 6 Preparation Time: 0:00
    Categories : Italian Seafood
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 lbs tuna steaks
    6 onions,sliced thin
    8 tab olive oil
    salt
    4 oz bread flour
    fresh grn.blk.pepper
    2 tab sugar
    6 tab dry white wine
    4 tab red wine vinegar
    2 tab parsly,chopped

    1. in a large saute pan place the oil olive and the onions,1 or 2 pinch of
    salt.Cook over med. heat,till the onions are soft,increase the heat and cook
    the onions are golden brown.Push the onions to one side,and drege the fish
    in the flour,and place them in the pan,brown and turn to brown on the other
    side.Add salt ,pepper,sugar,vinegar,wine and raise the heat.Cover the pan
    and cook 2-3 minutes more,remove the fish from the pan and add the
    parsly,stir,reduce the pan juices till almost dry. To servelace the fish
    on a plate and pour the onions,and pan juices on top.





    Lamb chops w/olive paste, capers and lime syrup

    Serving Size : -3 ------- ------------ --------------------------------
    1 each skin of lime
    8 oz water
    3/4 cup sugar
    12 each lamb chops, single bone frenched
    S&P to taste
    2 tab vegetable oil
    2 oz lamb stock (you can sub chicken or veg. stock)
    1 tab capers
    1 teaspoon blk. olive paste
    2 teaspoons lime juice

    zest the lime, combine water and sugar, bring to a boil, reduce heat and
    allow to reduce to syrup.
    S&P the chops and in veg. oil saute the lamb till med-rare. Remove from
    pan and keep warm.
    Deglaze the pan with the lamb stock, reduce the stock, add capers, oilve
    paste and lime juice
    to sever nap the lamb chops with sauce.

    Lobster Burger

    Serving Size : -12
    Amount Measure Ingredient -- Preparation Method
    12 each 1-1/4 pound lobsters
    5 oz dry pack scallops
    2 oz cream
    S&P to taste

    bring a large pot of water to a boil.
    Kill the lobsters, and remove claws and remove tail from body.
    place all lobster pieces in a sink that has the drain stopper in it.
    pour the boiling water over the lobsters, be sure that the lobsters are
    covered by the water.
    Allow the tails to steep for 3-4 minutes, the claws for about 5-6 minutes.
    remove the lobsters from the water and shock in a ice bath. Remove the meat
    from the shells, save the shells for stock or soup.
    In a food a processor puree the scallops, and add the cream. Chop the
    lobster meat into large pieces and place in a mixing bowl. Fold in the
    scallop mousse. S&P to taste. Form into 6 oz burgers, And chill for about 1
    hour. Heat a pan over medium heat and in a little oil sear the burgers on
    both sides, finish in a 350 oven.
    makes 12, 6 oz burgers.


    Chorizo-Cheddar Grits

    Amount Measure Ingredient -- Preparation Method
    3/4 cup instant grits
    3 cup chicken stock plus more if needed
    1/4 cup diced chorizo
    1/2 white onion small dice
    1 clove minced garlic
    2 Tbs butter
    1/4 cup corn kernels
    1 1/4 cup shredded cheddar cheese
    salt and pepper to taste

    in saute pan melt butter and saute onion and garlic until soft, add
    chorizo and corn kernels and saute for a minute. Add grits and chicken
    stock and simmer until grits are soft and creamy, add more stock if needed
    then add cheese and stir to combine. 
     


    Duck Ravioli W/ Pepper Sauce

    Serving Size : 2 Preparation Time: 0:00
    Categories : Italian Pasta
    10 oz skinned duck breast
    2 oz spinach(blanched)\
    2 tab bread crumbs
    5 oz milk
    2 shallot,minched fine
    1 oz mushrooms(procinni)
    4 oz heavy cream
    s&p to taste
    finely chop the duck,blanch the spinach and drain VERY well.In a pan
    saute in butter the shallots,mushooms and the duck.Cook about 5 minutes(med
    heat).soak the crumbs in milk,sqeeze out all the milk and add the the
    duck.Add the cream and season with S&P.allow the stuffing to cool,roll out
    the pasta(use a egg ot tomato pasta) and stuff the rav's.


    Baked Tomatoes Sicilian Style

    Serving Size : 6 Preparation Time: 0:00
    12 lager tomatoes
    salt & pepper to taste
    4 anchovies,chopped fine
    1 onion,chopped very fine
    4 tea capers
    1 cup dry bread crumbs
    1 cup olive oil
    4 sprigs parsly,chopped fine

    1. cut top off tomatoes,trim the bottom so it will sit without rolling.
    hollow out the tomaotoes,and drain chop the tomato meat saute in olive
    oil,the onion,garlic,parsly and chopped tomatoes.add the capers and
    anchovies.cool the mixture and stuff the tomatoes,bake in a 350 oven till
    hot

    Beef Rollatine

    Serving Size : 5 Preparation Time: 0:00
    Categories : Italian Beef
    10 oz filet of beef (cut into 2 oz medallions)
    1 handful spinach
    2 wheel borsin cheese
    3 oz gornazola
    1 each roasted peppers(yellow and red) diced
    10 pc pancette

    1. blanch spinach and squeeze as dry as possable. dice peppers,combine with
    the cheeses and the spinach(diced). Pound filetts thin.place 2 oz of
    stuuffing in center of beef and fold and seal. wrap bacon(raw)around each
    filet Flour and saute in extra virgin olive oil,till browned on all
    sides.Remove from pan and drain off most of the oil.Add Maderia and 4 oz
    demi and reduce by 1/2 finish w/2 oz sweet butter


    Broiled (grilled) Trout
    Serving Size : 6 Preparation Time: 0:00
    6 small brook trout
    s&p to taste
    5 sprigs parsly,chopped fine
    2 cloves garlic,finly chopped
    extra virgin olive oil
    1 lemon(garnish)

    1. wash and dry the trout,fill the belly of the fish w/ the chopped
    parsly,garlic,S&P rub the skin of the fish w/ the olive oil and grill long
    enough to get lines on the fish finish the fish in a 350 oven.


    Cappelini Desiderio
    Serving Size : 1 Preparation Time: 0:00
    Categories : Italian Pasta
    4 oz angel hair
    2 oz fresh wild mushrooms
    6 pc u-15 shrimp
    3 fresh basil leaves
    3 pc pepperoncini peppers
    1/2 tomato,seeded,peeled,diced
    3 oz chicken stock(fresh)
    1 tab butter
    1 clove garlic,sliced thin
    2 oz dry white wine

    heat oil and saute the garlic till lite golden brown,add the shrimp and
    saute for about 2 minutes,turn shrimp over. Add the mushrooms,and the
    tomatoes, peppers.cook about 2 minutes more. Add the stock and a little white
    wine. Remove shrimp from pan and keep warm, Bring to a boil,add the butter and and reduce. Place the pasta on plate,arrange shrimp around the pasta and pour the sauce over the pasta.

    Chicken paprikash

    Serving Size : 6 Preparation Time: 0:00
    Categories : Hungarian Poultry
    2 whole chicken (about 1-1/2# ea)
    cut into 4 pcs.
    flour
    S&P to taste
    6 tab sweet butter
    2 tab veg oil
    2 onions, diced med.
    1 clove garlic, minced
    2 or more tab paprika,Hungarian
    1 cup chicken stock
    4 oz sour cream
    chopped parsly for garnish
    Cut chicken into 4 pcs.season flour w/S&P. Dredge chicken,coat well. Heat
    heavy pan(tilt frier to 375). Add butter and flour Scear chicken hard,remove
    from pan and add the onion and garlic. Saute about 3-5 minutes till they
    blond, return the chicken to the pan and cover with stock (add water if
    needed). Add the paprika and bring to a boil, reduce to a simmer and cook
    till chicken is done. ADD THE SOUR CREAM about 5 minutes before chicken is
    done.
    serve with noodles or gnocchi. 








     


     
    Rosemary Apple Salsa
    Serving Size : 6 Preparation Time:
    Amount Measure Ingredient -- Preparation Method
    3/4 cup yellow bell pepper diced
    3/4 cup Granny Smith apple diced
    3/4 cup Braeburn or Jonathan apple diced
    1/4 cup dried apricots diced
    3 Tbs green onion minced
    3 Tbs lemon juice
    1 1/2 Tbs extra virgin olive oil
    3 tsp fresh rosemary finely chopped
    1/2 tsp salt
    Freshly ground pepper to taste 

    In small bowl combine bell pepper, apples, apricot, green onion, lemon
    juice, oil, rosemary, salt and pepper. Cover and refrigerate 1 hour before
    serving.

    Baked Beans

    Serving Size : 12 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    2 lb dried navy,or great northern beans
    1 med onion
    8 oz salt pork(1 pcs)
    1/2 cup dark molasses
    1/4 cup dark brown sugar(packed)
    2 day dry mustard
    1/4 tea blk.pepper
    2 tea salt
    soak beans over night,in cold water. drain beans and place in a pot,cover
    with water(2 inches over the top of the beans) bring to a boil,and reduce
    heat and simmer till beans are soft ,(about 30 min.)drain and save the
    liquid,transfer to a oven proof pot w/ atight fitting lid place the
    onion(whole) and the pork(cubed) in the center of the beans,add 3 cups of
    the bean water and the molasses,sugar,mustard,S&P.Cover and bake about 3
    hours,add more liquid if needed, remove lid and bake 1 hour more.


    Cilantro Pesto

    Serving Size : 1 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    2 cups packed cilantro
    1/2 cup parmesan
    1/3 cup hulled pumpkin seeds
    1/4 cup olive oil
    5 tab lemon juice
    5 cloves garlic
    1/2 tea salt

    1. combine all ingredients and puree in blender.


    Cucumber-tomato Relish
    Serving Size : 1 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    4 cukes,diced
    6 roma tomatoes,diced
    1 red onion diced
    1 yellow pepper diced
    dill to taste
    sugar to taste
    blk.pepper & salt to taste
    1 cup white vinegar
    2 cup olive oil
    chile powder to taste

    cut vegetables and combine with remaining ingredients,chill and serve
    grilled salmon, or spicy chicken


    Jamaican Friccassed Chicken


    Serving Size : 4 Preparation Time: 0:00
    Categories : Jamaican Poultry
    Amount Measure Ingredient -- Preparation Method
    4 chicken breasts cut in 1/2
    1 part each:soy,hot sauce,lea and perrins
    1 onion,diced
    1 bunch green onion,chopped
    1 grn. pepper,diced
    1 tomatoe,seeded,peeled,diced
    2 serrano peppers,minced
    thyme
    4 oz coconut milk
    8 oz orange juice
    2 clove garlic,minced
    flour the chicken and saute in butter till brown on one side,turn over
    and add the onions,peppers,garlic,tomaotes,saute till onions are soft,add
    the liquids to the pan and simmer till the chiken is done NOTE:you may need
    to add alittle water to sauce while its cooking


    Pasta,basic Recipes

    Serving Size : 4 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    2 cup flour(appx)
    3 whole eggs
    1 tea olive oil
    spinach pasta
    1/2 # fresh spinach,steamed,
    pressed dry and pureed
    2 cup flour
    2 whole eggs
    1 tea olive oil
    tomato pasta
    1 small can tomato paste
    2 cup flour
    2 eggs(add one at a time)

    BASIC PASTA:on a cutting board take the flour and make a well in the
    center,add the lightly beaten egg and with a folk stir from the center,till
    the egg has been incorpatered into the flour,knead by hand till smooth(about
    10 min) SPINCH PASTAroceed as above but cut eggs down to 2 and mix the egg
    & spinch puree together,than add to the flour TOMATO PASTA:cut egg down to 1
    (add other if needed)add tomato paste to egg and proceed as above. NOTE:
    spinach & tomato pasta might need more flour. You want to knead the dough till it springs back at you, when you press on it.


     Lamb Burger
    Amount Measure Ingredient -- Preparation Method
    5 lbs ground lamb
    1 Tbs montreal steak seasoning
    1 cup chopped mint
    1/4 cup chopped oregano
    1 Tbs roasted garlic
    1 Tbs paprika
    2 tsp cumin
    1 Tbs worcestershire sauce
    2 Tbs chopped parsley 

    Mix all ingredients on low speed in mixer with paddle attachment until
    combined. Form into 7-8 oz. Patties

    Crème Brulee
    Amount Measure Ingredient -- Preparation Method 
    7 egg yolks
    1 quart Heavy cream
    2 vanilla beans split and scraped
    3 oz Sugar
    In medium sauce pan heat cream, half the sugar and vanilla beans to
    simmer. Cream together yolks and remaining sugar in a mixing bowl, add one
    quarter of hot cream into yolks and sugar stirring constantly. Add tempered
    mixture back to the hot cream, divide into ramekins and bake at 300
    for 20-25 min. makes about 12-15

    Salmon Burger

    2 (about 6 pounds) sides of salmon cubed
    zest of 2 lemons
    juice of 2 lemons
    1 1/2 Tbs grated ginger
    1 Tbs garlic
    2 egg whites
    1 cup breadcrumbs
    1 1/2 Tbs salt
    1/2 Tbs black pepper 

    To the cubed salmon add the lemon zest, juice, salt, pepper, ginger and
    garlic. Pass salmon through large die of meat grinder. Add egg whites,
    breadcrumbs and mix well. Form into 7 oz. Patties

    Tomato Jam
    Amount Measure Ingredient -- Preparation Method
    12 whole tomatoes
    6 oz Cider vinegar
    9 Tbs Honey
    3 Tbs grated ginger
    1 1/2 tsp cumin
    9 Tbs extra virgin olive oil
    12 cloves garlic minced
    3 Tbs fresh basil rough chopped
    Place tomatoes in steamer for 1-2 minutes to break skin, immediately
    shock in ice water until cold. Peel, seed, and rough chop tomatoes. Add
    all ingredients except basil to sauce pot and simmer until thick and liquid
    is almost evaporated. Cool and add chopped basil.

    White Trash Potato Salad
    Amount Measure Ingredient -- Preparation Method
    5 # reds cut in 8ths
    1/2 white onion bruniose
    1 1/2 tsp salt and pepper
    18 oz Mayonnaise
    2 oz Yellow mustard
    1 Tbs red hot
    2 tsp celery salt
    1 Tbs paprika
    15 Hard boiled eggs diced
    1. Steam potatoes until tender and cool, mix remaining ingredients except
    eggs, mix with cooled potatoes and fold in eggs at the end.
    NOTE: I like to add about 1 pound of julienned cooked bacon to this, save the bacon fat and use it to make the mayinnaise.

    Quiche Florentine
    Amount Measure Ingredient -- Preparation Method
    4 tab scallions, minced
    4 tab sweet cream butter
    1/2 cup spinach, blanced, drained and chopped
    1 tea salt
    1/4 tea blk.pepper
    8 grates of fresh nutmeg
    6 eggs, whole
    3 cup whipping cream
    1/2 cup swiss grated
    1 tab butter cut into pea sized
    2 8" prebaked pie shells

    Bake shells 350 for 10 minutes, set aside to cool Cook scallions in 4
    tab butter or 1 minute. Add spinach and cook till water has evoporated. Add
    salt, pepper and nutmeg. In a bowl beat eggs and ad cream.. Add the spinach.
    Mix well. Pour into pie shells and top with grarted swiss and the pea sized
    butter. Bake at 375 for 25-30 minutes.

    Brown Chicken Stock
    Amount Measure Ingredient -- Preparation Method
    5 lb Chicken, parts, (backs, necks, carcasses,
    -- and giblets), (no livers)
    2 lg Onions, coarsely chopped
    2 md Carrots, peeled, trimmed coarsely chopped
    2 lg Celery, stalks, with leaves, trimmed,
    -- coarsely chopped
    2 Garlic, cloves, crushed
    1 bunch Parsley, stems
    2 Thyme, sprigs, or 1 pinch Thyme, dried
    1 Bay leaf
    6 Peppercorns

    Preheat oven to 450 F.
    Roast the chicken bones in a roasting pan in the oven for 30 minutes,
    then add the vegetables and roast for 15 minutes more. Transfer everything
    to a stockpot.
    Deglaze the roasting pan with a little water, scraping up the little
    browned bits, and add them to the stockpot.
    Add cold water to cover by about 2 inches and slowly bring to a boil,
    skimming all of the froth from the surface as it forms.
    Lower the heat and add all of the remaining ingredients except the
    peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover
    the ingredients and skim when necessary.
    Add peppercorns for the last fifteen minutes of the simmering process.
    Strain the "soup" into a large bowl through a colander lined with a
    double layer of dampened cheesecloth. Gently press the solids to extract
    all of the liquid possible.
    Discard the solids and cool the liquid to room temperature.
    Refrigerate until chilled and lift off the solid fat that forms at the
    surface. Discard the fats. Pour the stock into containers for storage, label and date.
    Stock keeps for about 3 days in the refrigerator, and up to six months
    in the freezer.


     
    Honey BBQ Shredded Pork

    Categories : Barbecue Main Dish Meat
    Amount Measure Ingredient -- Preparation Method
    1 pork shoulder or picnic roast
    1 1/4 cups ketchup
    1/2 cup water
    1/2 cup honey
    1 cup chopped celery
    1 cup chopped onion
    2 Tbs lemon juice
    3 Tbs white vinegar
    3 Tbs Worcestershire sauce
    2 Tbs dry mustard
    1 tsp salt
    1/2 tsp ground black pepper
    In 9x13-inch pan, combine all ingredients.
    Cover with foil and roast at 300 degrees F oven for 3 to 3-1/2 hours. Allow to cool
    remove all bones and skin Shred meat by placing meat in the bowl of a mixer (kitcheaid) and using the paddle on low speed shred the meat. Stir with sauce.
    Serve in crusty rolls or warmed flour tortillas.


    Bloody Mary Gazpacho
    Amount Measure Ingredient -- Preparation Method
    1 green pepper diced
    1 red pepper diced
    1/2 white onion diced
    1 1/2 euro cucumber seeded and diced
    3 cloves minced garlic
    4 ripe tomatoes diced
    2 oz Vodka
    4 Tbs Horseradish
    8 oz Tomato juice
    3 Tbs Tomato paste
    1 tsp Celery salt
    salt and pepper to taste
    Add all ingredients except for the tomato juice and puree in robot coupe.
    Add tomato juice slowly until it is j3rktail sauce consistency. Adjust
    seasoning makes 1/2 gal


    Grillades
    Amount Measure Ingredient -- Preparation Method
    4 lb veal or beef round trimmed of fat
    1/2 cup bacon fat
    1/2 cup flour
    1 cup green onion
    1 cup onion, chopped
    3/4 cup celery, chopped
    1 cup bell pepper, chopped
    3 clove garlic, minced
    16 oz canned tomato
    1 tea thyme
    1 cup water
    1 cup burgundy
    3/4 lb mushroom, sliced
    3 tea salt
    1/2 tea pepper, blk
    2 bay leaves
    1/2 tea tabasco
    2 tab lea and perrins
    1/4 cup parsly
    1/2 cup grits

    Cut meat into serving size pcs. pound with meat mallet. heat 1/4 cup
    bacon fat in heavy bottomed pot and brown meat well on all sides. Remove
    meat from pot and add remaining bacon fat. add the flour and cook till roux
    is dark brown. Add onion, grn onion,celery, bell pepper and garlic and cook
    till soft. Add the tomatoes and thyme, cook for 5 minutes more. Add the
    water, wine, and mushrooms, and return meat to the pot. Add the salt,
    pepper, tabasco, worcestewrhire. simmer 1 hour for veal, 2 hours for beef.
    NOTE This dish is best refrigerated for 8 hours and reheated fefore
    serving.


    Not your mom's Oreo's 

    Amount Measure Ingredient -- Preparation Method 

    8  oz Foie gras scraps
    4 oz ap flour
    1/2 teaspoon baking powder
    1/2 teaspoon sugar
    1 teaspoon balsamic vinegar
    1/8 teaspoon kosher salt
    1/8 teaspoon blk.pepper
    2 yolks beaten egg
    Filling 
    5 oz foie gras mousse recipe to follow
    1 1/2 lb c-lobe cleaned
    2 tablespoons cognac
    1 tablespoon white truffle oil
    sea salt
    black pepper

    place foie gras scraps in food processor and puree till smooth, Add flour
    ,baking powder, salt, sugar and balsamic, S&P. Blend till smooth DONOT OVER
    WORK THE MIXTURE! 
    The dough will be soft. Wrap the dough in plastic and place in cooler
    for at least 2 hours or till firm. 
    Preheat oven to 325, on a floured tabletop roll out the dough a little
    over a 1/4 inch thick. Cut the rolled out dough into 1-1/2 rounds, You can
    reroll the leftover dough only once ( more and it gets tuff) 
    Place cookies on a parchment paper lined sheet pan, brush with beaten
    yolks and bake at 325 for about 20 minutes or till golden brown. Cool
    cookies on a rack. Place a little of the mousse on a cookie and place
    another on top to make a sandwich, 

    Mousse Recipe 
    place the foie gras in a plastic bag and season with cognac, S&P, and
    truffle oil. Chill for at least 4 hours. Bring a large pot of water to a
    boil and keep the liver in the bag and poach for 7-8 minutes, 
    Drain off the fat and save, Cool the live to room temp. and removed any
    remaining fat. Force the foie gras through a tammy or food mill to make the
    mousse. Place the mousse in bowl of mixer and with the whip, beat til it
    starts to lighten, Add saved fat to till mousse has consistency of stiff
    icing. 
     


     Roasted Tomato-Jalapeno Salsa
    Serving Size : 12
    Amount Measure Ingredient -- Preparation Method
    6 # Ripe Roma Tomato
    12 large Japapeno peppers
    18 clove garlic unpeeled
    3 tea salt
    3 small wht. onion, diced fine
    2 cup loosely chopped fresh cilantro
    3 tab cider vinegar
    Roast the tomatoes, chiles and garlic on the broiler till well charred.
    Remove from the broiler and allow to cool enough to handle. Saving all the
    juices. Peel the tomatoes, garlic and peppers (wash hands or wear gloves
    while handling the chiles). In a food processor chop the tomato, garlic and
    peppers (course chop do not puree). In a bowl combine all ingredinets.


    Jambalaya Gonzelez alla Jason
    : Serving Size : 80
    Amount Measure Ingredient -- Preparation Method

    2 # cooked crayfish tails
    2 # tasso or ham dusted w/ cayenne, diced
    8 # cubed chicken, light and dark meat
    8 # andouille, sliced 1/8"thick
    24 bay leaf
    6 quarts onion, diced
    1/2 cup salt
    3 Tbs +1 tea cayenne
    1/2 quarts water
    2 quart green onion, minced
    1 gallon raw rice

    In a large heavy pot in a little oil sauté the sausage till it renders
    its fat, Add the onions and sauté till they turn pale, Add 1/2 the salt and
    2 tab of cayenne pepper. Cook for about 15 minutes or till the onions
    caramelize. Add the rice and stir to coat, cook about 5 minutes. Add the
    water (or stock) and bring to a boil. Cover the pot and when the rice is
    about 1/2 way done remove from the heat and pour into a bus pan, fold in the
    scallions. and place in cooler

    Grilled Salmon
    Serving Size : 5
    Amount Measure Ingredient -- Preparation Method
    5- 7oz salmon fillets
    8 artichoke hearts,1/4'd(60cnt
    20 pitter blk.spanish olives
    1 cup haricot,blanched
    1 cup cooked wht.beans
    (cannelli)
    3 oz lime juice
    1/3 tea cracked blk.pepper
    10 pc red skin,cooked,& 1/4'd
    5 oz olive oil
    5 pc roma tomato cut in 1/6'
    2 tab italian parsly,chopped
    1/2 tab garlic,chopped
    3 oz soft butter
    s&p to taste
    RUB SALMON WITH 1/2 AMOUNT OF THE GARLIC,CRACKED BLK.PEPPER,AND 1/3 OF
    THE OLIVE OIL.and grill it basting with the garlic olive oil. In the mean
    time saute all other ingredents in reaming olive oil,sprinkle with lime
    juicemand finish with butter,adjust seasoning. place on warm dinner
    plate,sprinkle with parsly and put salmon on top of vegetables


     Espresso Granita
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    1 lb espresso coffee, freshly
    & finely ground
    1 quart boiling water
    1/2 cups superfine sugar
    1 cup heavy cream, stiffly whipped
    Place 1/2 coffee in Melior-type coffee pot with 1/2 water, & brew for 10
    minutes. (To make coffee, simply push down plunger.) Repeat with remaining
    coffee. The final brew should be very strong Mix in sugar until coffee
    tastes a little too sweet. Freeze coffee mixture in ice cream churn,
    following directions of manufacturer, until it is firm & grainy. Serve
    granita in champagne glasses with a swirl of unsweetened whipped cream.

    Fettuccine Alla Carbonara
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    1/4 lb pancetta - italian style
    bacon - cut in 1-in. lengths
    3 Tbs olive oil
    1 medium onion, finely chopped
    1 lb fettuccine, freshly made
    1/2 cup chopped parsley
    1 cup finely diced fontina cheese
    1 cup freshly grated parmesan cheese
    2 egg yolks, lightly beaten
    salt and freshly ground
    black pepper
    hot red pepper flakes

    Cook bacon in skillet, stirring frequently, until crisp. Remove
    with slotted spoon & place on paper towel to drain. Pour off most of fat
    from pan. Add olive oil & cook onion until tender & browned. Set aside until
    needed. Cook fettuccine until just done. Drain thoroughly in large
    colander, lifting strands with 2 forks to make sure all water runs off. Turn
    into hot bowl. 4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, &
    yolks. Toss. The heat of the pasta will cook raw eggs on contact. Add
    salt, freshly ground pepper & red pepper flakes to taste. Serve pasta at
    once. Pass remaining Parmesan cheese & a pepper mill.


    Filet De Porc Au Calvados
    Serving Size : 6
    Amount Measure Ingredient – Preparation
    3 whole pork tenderloins
    salt
    oil for cooking
    2 large apples (golden
    delicious or granny smith),
    peeled and cored
    2 Tbs butter
    2 Tbs fresh tarragon leaves,
    in 1-inch pieces
    1/4 cup calvados
    3/4 cup veal stock (see index)

    Trim the tenderloins of excess fat. Lightly salt. In a heavy skillet,
    warm a thin film of oil over high heat. Brown the tenderloins, separately if
    necessary, on all sides until lightly browned, about 5 minutes. Finish
    cooking in a hot (425) oven, turning once, until nicely browned, (145 degrees)
    Set aside while cooking the apples. Cut the apples into 1/4-inch
    slices. Saute in butter over medium heat until just tender, about 5 minutes.
    Add the tarragon and the Calvados. Ignite. When the flame is extinguished,
    add the veal stock. Cook about 1 minute until warmed through. Cut the
    tenderloins into 1/4-inch slices on the bias. Serve topped with apples.
    Pork can safely be served medium rare.

    Fried Ice Cream

    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    1 quart vanilla ice cream
    1/2 tsp ground cinnamon
    1/2 cup sugar
    1 cup cornflake crumbs
    oil for deep frying
    1/4 cup honey
    whipped cream
    4 maraschino cherries
    Let the ice cream stand at room temperature for about 5 minutes to soften
    slightly. 2. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
    pan. Using an icecream scoop, make 4 large balls of ice cream. Roll
    these balls in the crumb mixture to cover completely. Wrap in pieces of
    aluminum foil and freeze for 5 hours. Heat the oil to 450 F in a deep
    pan. As soon as it comes to heat, uncover the ice-cream balls and deep-fry
    very briefly-about 2 seconds. Drain momentarily and place in dessert
    dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a
    maraschino cherry.
    A member asks for this everytime, she comes in for dinner, haven’t got a clue why.




    Clams and Wakegi in Miso Dressing
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    12 clams, shucked
    dash salt
    1 tab sake
    11 oz wakegi or green onions

    White Miso Dressing -1/2 oz white miso tab sugar /4 cup mirin tab mustard
    -1/2 tab rice wine vinegar
    Cook shcuked clams in sake till they puff up, about 20 seconds. drain and
    sprinkle with rice wine vinegar, allow to cool. Blanch the scallions, cut
    into 1 inch pcs. DRESSING Combine miso, sugar,and mirin, cook over low heat
    till it thickens, back to a raw miso like state. Allow to cool. Add mustard
    and vinegar to dressing. To serve, toss clams and scallions together with
    dressing, garnish with Japanese chervil. NOTE: can add avocado to salad as
    well.


    Bayou Gumbo
    Serving Size : 10
    Amount Measure Ingredient -- Preparation Method
    1 ham hock
    1/2 gal water
    1/2 lb okra(sliced 1/4''thick
    2 oz bacon fat
    1 grn.pepper diced
    2 onion chopped
    1/4 cup celery chopped
    1/2 bunch celery chopped
    6 clove garlic,minced
    3 large tomatoes,chopped
    2 lb shrimp
    1 lb crab meat(picked)
    1 cup rice(raw)
    taste salt,red pepper

    in the water boil the ham hock for about 1 hour.In the bacon fat saute
    the okra(med heat)till soft.add the garlic,peppers,celery, onion and saute
    till they start to soften. Add the tomatoes.Simmer for 15 minutes,pick the
    meat from the ham hock and return it to the water(stock) it was cooked
    in,add the vegetables and simmer for about 2-1/2 hours. Add the raw
    rice.Cook till rice is 3/4 of the way done and add the seafood.Add the
    salt,red pepper to taste.


    Cajun Shrimp Crepes
    Serving Size : 10
    Amount Measure Ingredient -- Preparation Method
    8 oz butter,sweet
    1 cup onions,finely chopped
    4 oz jal.peppers,minced
    salt to taste
    1 tea white pepper
    1 tea red pepper
    3/4 tea oregano
    1/2 tea garlic,minced
    2 #p&d shrimp
    4 oz flour
    2 cup cream

    1. in butter saute all the vegetables and add the shrimp.when shrimp are
    about 1/2 way done add the spices and flour,stir well to mix and keep from
    burning,add the cream and heat till thick,remove from pan and cool see crepe
    sauce recipe for sauce roll in a crepe shell,cover with sauce and bake at
    350 till hot

    cajun seafood crepe sauce
    Serving Size : 10
    Amount Measure Ingredient --
    1/2 cup jal.peppers,minced
    3 cup heavy cream
    flour,for roux
    butter,for roux,and to saute
    the peppers
    1 cup sour cream
    2 #grated swiss cheese
    1 cup green onions,chopped
    add the following to taste
    red pepper,white pepper,blk
    pepper,salt

    in a little butter saute the peppers for 3 min;add the flour and stir to
    make you roux add the cream and bring to a boil,stir so it does not burn,add
    the cheese and stir till melted,remove from the heat and add the grn.onions
    sauce should be thick. add the spices to taste


    Butterscotch Apple Pie
    Serving Size : 8
    Amount Measure Ingredient -- Preparation Method
    pastry for dlb 9 inch crust
    1/4 # tart apples,sliced 1/4
    inch thick(about 5 cups)
    1 tab lemon juice
    1/3 cup rasins
    3/4 cup packed brn.sugar
    1/2 tea cinnamon
    1/2 tea nutmeg
    1/2 tab flour
    4 tab sweet butter
    1/2 cup chopped toasted pecans
    6 tab cream
    1 tab sugar 

    roll out pastry and line a 9 inch pie pan toss apples w/ lemon juice,and
    spread evenly over the pastry,sprinkle w/ the rasins.Combine
    brn.sugar,cinamon,nutmeg,flour and butter,spread over the apple mixture,and
    sprinkle w/ peacans.drizzle w/ 3tab cream. sprinkle w/ remaining sugar. roll
    out remaining dough and cover pie,seal and flute the edges,brush top
    w/remaining cream and cover the edges of the pie w/foil and place on the
    lower rack of a preheated 450 oven, bake for 10 min. lower heat to 375 and
    bake 15 min. remove foil and bake 15-20 min more or until the pastry is
    golden brown and the juices bubbly, cool on a rack and serve warm or at room
    temp.


    Carna Casera
    Serving Size : 6
    Amount Measure Ingredient -- Preparation Method
    2 # lean beef stew meat
    4 tab flour
    1 tea salt
    1/2 tea pepper
    2 tab veg.oil
    2 clove garlic,minced
    2 onions,diced
    1 cup hot water
    8 oz green chile sauce
    1/4 tea ground cloves
    1/2 tea cinnamon
    4 tab slivered almonds
    1/4 cup rasins
    8 oz green chiles(canned)cut
    into strips 

    heat a heavy pot and dust the beef with the flour,salt and pepper.brown
    the beef and add the garlic,onion,cook for about 3-5 minuters and add the
    green chile sauce and the water. cover and simmer for about 1 hour.Sever
    over spanish rice. 

     


     Country Fried Steak
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    4 oz cube steak
    3 eggs beaten
    flour
    s&p to taste
    1 cup milk
    the country gravy
    2 cup milk
    3/4 cup melted butter
    1/2 cup flour
    s&p to taste
    1 tab chicken base(optional)
    oil to fry the steak in 

    the the butcher run the steaks though the delactor(to tenderize) or pound
    with a meat mallet till thin(about a 1/8 of a inch) The Gravy in a
    pan combine the meltted butter and the flour to make a blond roux,stir to
    keep from burning,add the milk and bring to a boil keep stirring,till sauce
    is thick,add the S&P to taste,remove from the stove and keep warm NOTE: some
    people like to add Chicken base to the sauce for more flavor,if you use
    it,cut down on the salt. The Steak dip the pounded steak in the
    flour,eggwash (beaten eggs w/ a little milk added) and dip in the flour once
    more,pan or deep fry. fry till golden brown,remove from the oil and drain.


    Chicken Valadostano
    Serving Size : 2
    Amount Measure Ingredient -- Preparation Method
    2 whole chicken breasts,split
    4 slices cappicola ham(thin)
    4 slices mozzarella cheese
    4 oz demi glace
    2 oz chicken stock
    2 tab butter
    s&p to taste
    1 oz maderia wine
    sait and pepper the chicken,place a slice of ham on each pc. of cheicken
    breast and with a meat mallet,pound litely to marry the ham to the
    chicken.Flour the chicken and saute in (a hot pan)olive oil,ham side
    down,brown and turn the chicken over.cook about 2-3 minutes more and deglaze
    the pan with the wine.Add the chicken stock,butter and demi.Cook till the
    chicken is done and the sauce has thickened,add more stock if needed.



    Penna W/ Eggplant & Peppers

    Serving Size : 2
    Amount Measure Ingredient -- Preparation Method
    10 oz penna
    1 yellow bell pepper (roasted)
    2 small grn. zuccini
    1/2 oz sweet butter
    8 oz fresh tomato sauce
    5 oz vegor lite olive oil
    1 tab parsly
    blk.pepper to taste
    skin the zucc. and cut into a small dice melt the butter and saute the
    zucc till golden brown,add the bell pepper(diced or cut jullian) cook afew
    minutes more,add the tomato sauce.Add the cooked pasta and toss,add the
    parsly and toss.serve on warm plates and sprinke with the grated cheese.

    Plantation Stew
    Serving Size : 7
    Amount Measure Ingredient -- Preparation Method
    1/2 #lamb,stew meat
    1/2 cup olive oil
    6 potatoes,cubed
    2 red bell peppers,diced
    1 tea sugar
    1 tea thyme
    1 tab vinegar
    1 tab lemon juice
    1 tab orange juice
    1 tab lea & perrins
    1 tab parsly,chopped
    1/4 cup sherry
    2 quart chicken stock
    heat oil and saute lamb till brown on all sides add the stock and simmer
    for 2 hours add the remaining ingredients,expect for the sherry simmer for
    1/2 hour more,add the sherry just before serving

    Salmon W/ Lentils
    Serving Size : 1 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    1 6oz filet of salmon(boned)
    3 oz red wine (dry)
    1 shallot,minced
    1/2 clove garlic,chopped fine
    1 tab butter
    3 oz of cooked red lentils
    1 oz chicken stock
    s&p to taste
    olive oil to saute the fish
    cook the lentils in chicken stock till amost done.Drain,cool and set
    aside litely flour the fish and salt and pepper. Heat pan and add the
    oil,Saute the fish(skin side up) till brown on one side,flip and add the
    shallot and garlic,cook afew minutes more. Drain off the oil and add the
    wine and stock Reduce the sauce and add the butter. heat the lentils in a
    pan with a little whole butter,place on plate and place the fish on top of
    the lentils and nap with the sauce.


    Sauerkraut W/pork And Sausages

    Serving Size : Amount Measure
    Ingredient -- Preparation Method
    3 # saurekraut
    1/2 # pork loin
    1 # bacon
    1 bay leaf
    2 whole cloves
    8 juniper berries
    5 coriander seeds
    5 oz chicken fat
    2 med onions,sliced
    2 # pork shank
    2 cups riesling
    6 baking potaotes
    1 # sausage, strasbourg
    . wash and squeeze the kraut 2-3 times. dice the bacon,tie the spices in a
    cheesecolth ,cook the onions in chicken fat till they start to
    brown,place 1/2 the kraut on top of the onions,place the pork loin on top of
    the kraut along w/ the shank,bacon. cover with the rest of the kraut.add the
    wine simmer for about 2-3 hour over low heat in another pot boil the
    potatoes and the sausage when done cooking remove the pork and slice lpace
    the kraut on a plate and top w/ the cooked pork,potatoes,and sausage.












     
    pancake batter
    Serving Size : -1 Preparation Time:
    Amount Measure Ingredient --
    1 1/4 cup ap flour
    1 each egg
    1 1/4 cup buttermilk
    1/4 cup sugar
    1 teaspoon heaping baking powder
    1 teaspoon heaping baking soda
    1/4 cup veg oil
    salt
    combine and mix till smooth, do not over mix

    lemon Curd

    Serving Size : 0 Amount Measure
    Ingredient -- Preparation Method
    7 1/4 oz whole eggs
    2 oz egg yolks
    8 oz sugar
    4 1/2 oz lemon juice
    1 lb butter, room temp. cubed
    2 tablespoons fine lemon zest
    Combine whole eggs, egg yolks, sugar and lemon juice in a bowl. Over a
    dbl.boiler cook and stir till mixture is very thick, and has reached a
    tempture of 165. Remove from heat and whip in the butter a little at a time.
    Strain and add the zest.
    Comments: can be used as a frozen mousse

    scones
    Serving Size : -1 Preparation Time:
    Amount Measure Ingredient -- Preparation Method
    31 oz ap flour
    2 oz baking powder
    10 oz butter
    8 oz sugar
    20 oz milk
    Combine butter and sugar in bowl of mixer, and beat till smooth and
    creamy. Add the flour and baking powder, Add milk as needed, flour might not
    need all of it.
    Roll out dough, cut into rounds, and freeze or, brush with beaten egg,
    and dust with sugar, Bake at 350 convection or 400 standard,


    Pasta W/smoked Salmon
    Serving Size : 2 Preparation Time: 0:00
    Amount Measure Ingredient -- Preparation Method
    6 oz salmon fillet,smoked
    1/4 cup fresh basil,chopped
    2 cup cream
    1 tomato,peeled,seeded,diced
    angle hair pasta
    2 shallots,minced

    1. smoke salmon over applewood chips cool salmon and dice salmon in a pan
    saute shallots and basil add the cream and reduce by 1/2 add the pasta and
    toss to coat and warm the pasta,add the fish and tomatoes


    Pinapple Gazpacho

    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method
    1 yellow bell pepper
    1 jalapeno pepper
    2 green bell peppers
    2 cucumbers
    1 onion
    1 pineapple
    1 orange
    2 limes
    1/2 cup parsly,chopped
    1/2 cup coriander,chopped
    2 clove garlic
    1/2 cup olive oil
    1 cup water
    s&p to taste
    1. peel and seed the cukes,seed the peppers dice the pineapple juice the
    orange and the limes dice the vegetables.combine all in large bowl and S&P
    to taste. Add more jalapeno if soup needs more heat


     
    Chicken In Paprika Sauce
    Serving Size : 2
    Amount Measure Ingredient
    1 3# chicken
    2 onion
    1 green pepper
    1 tomato
    1/2 oz cream
    12 oz sour cream
    flour
    noodles

    1. clean and chopa 1.5-kg chicken.Saute 2 finely chopped onions.When they
    are light brown,add red paprika and alittle water.Put the chicken into
    it,season with salt and add a finely sliced green pepper and tomato.Simmer
    with the lid on until the meat is tender,than evaporate the liquid.Mix 4dl
    of sour cream with a bit of flour and a little water into a smooth paste and
    add to the chicken.Simmer until cooked.Add 1/2 of cream before
    serving,bring to a boil again and serve with noodles.

    Chicken Piard
    Serving Size : 4 Preparation Time: 0:00
    Amount Measure Ingredient
    1 whole chicken cut into 12 pc
    6 oz cooked italian sausage
    4 clove garlic,sliced
    2 potatoes,sliced into 1/8's
    and coated w/olive oil,
    garlic,s&p,fresh herbs
    2 roasted bell peppers
    (red & yellow) peeled
    4 oz white wine(dry)
    4 oz chicken stock
    2 tab balsmic vingar
    flour
    olive oil

    heat pan and add olive oil,flour chicken and saute till well browned,turn
    and brown on other side.drain off most of the oil and fat.\ Add the
    sausage,peppers,potatoes and the stock and wine,and vinegar.Place in a 500
    oven and cook till chicken is done.Arrange on plate reduce sauce if needed
    and nape the plate 

    Chicken W/tomatoes And Honey
    Serving Size : 4
    Amount Measure Ingredient -- Preparation Method

    3 lb chicken(whole cut up)
    3 tab olive oil
    s&p to taste
    1 onion,grated
    2 tea cinnamom
    1/4 tea ginger
    3 lbs tomatoes,peeled,
    seeded,diced
    2 tab honey
    2 oz slivered almonds(garnish)
    1 clove garlic,minced

    cut up chicken. Heat pan and add the olive oil.Saute the chicken till
    browned,add the S&P,onion,garlic,tomatoes,spices.And simmer till chicken is
    done.Remove the chicken from the pan and keep warm.Reduce the pan juices to
    make the sauce (add alittle stock if needed) garnish w. the almonds


     Tex-Mex Tart
    Serving Size : 12
    Amount Measure Ingredient -- Preparation Method
    3 oz butter
    3/4 cup Masa Harina
    2 tablespoons cornmeal
    3/4 teaspoon salt
    1/2 teaspoon sugar
    2 teaspoons pureed chipotle
    5 tablespoons BBQ sauce
    2 tablespoons water
    TART FILLING
    12 oz shredded Manchego Cheese
    1 cup scallions chiffonade
    1 tab garlic cloves, finely chopped
    4 large eggs
    10 ounces heavy cream
    2 teaspoons Cumin
    1 teaspoon Coriander, ground

    Tart Dough
    Cream butter in mixing bowl, add all dry ingredients and blend well. Add
    chipotle and BBQ sauce, mix well. Add water, and mix 10 minutes. Wrap in
    plastic and allow to rest 15-20 minutes,
    Using disposable cupcake paperliners, press the dough into the cup and
    set aside,
    Tart Filling
    combine all liquid ingredients and mix well, add remaining ingredients
    and mix.
    Spoon filling into tart shells and bake at 350 till set and golden brown.
    Makes around 12 tarts

    Lemongrass Kaffir Fumet
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    3 carrots rough chop
    1 stalk celery rough chop
    2 white onion rough chop
    2 stalks lemongrass bruised and chopped
    2 lemons halved and juiced
    1 orange halved and juiced
    halibut scraps and skins
    1 b. thyme
    1 ginger root, rough chopped
    2 gallons water
    Bring all ingredients to simmer in soup pot for 1 hour. Strain through a
    chinois and reduce by half.
    Using for poaching Fish

    Sherry Maple Vinaigrette 
    Serving Size : 1
    Amount Measure Ingredient -- Preparation Method
    1/2 shallot minced
    1 cup sherry vinegar
    2 cup maple syrup
    3 Tbs dijon mustard
    3 cup canola oil
    Salt and pepper to taste
    2 each yolks
    In a blender combine yolks and mustard, on med-high speed, slowly add
    the oil, thin with maple and vinegar as needed,
    adjust seasoning if needed.


    Mango Salsa
    Serving Size : 1
    Amount Measure Ingredient
    3 yellow peppers,diced fine
    3 red peppers, diced fine
    2 red onion, diced fine
    2 bunch cilantro, chopped fine
    1 bunch scallion, minced
    2 scotch bonnet, diced VERY fine
    4 Mango peeled and cubed, small
    Both of the vinegars to coat rice wine vinegar balsamic vinegar
    Diced bell peppers, mango, combine with the cilantro scallion. Mince then
    hot pepper and onion, keep seperate from other ingredinets till needed.l

    Hot Artichoke Dip
    Serving Size : 75
    Amount Measure Ingredient
    6 bunch scallions, chopped
    60 oz (3-3/4 pound) Artichoke hearts, chopped
    3 cns total
    1/4 lb shredded parmesan
    2 tab cayenne pepper
    1 tab blk. pepper
    3 lb shredded cheddar
    120 oz ( 1 gal minus 1 cup) mayo
    3 lbs sour cream
    6 # shrimp or crayfish
    Mix all ingredients except seafood, add seafood to order thouroughly and
    set aside. When serving add shellfish to each portion. Spoon into boat, top
    with shredded cheddar and jack, bake till lighlty browned and bubbly on top
    serve with foccacia or grilled sour dough.


    Haven't done these in years, but as long as I had to print them for work, thought I'd share them, the batter doesn't freeze well(I think the leavening agents doesn't like the freezer), however cooked they freeze fairly well, just make sure they are completly cooled before freezing them.

    Orange-yogurt muffins

    1 oz orange zest (about 3 large oranges)
    1/2 cup sugar
    2 tablespoon water
    2-1/2 oz butter
    2 cup ap flour
    1-1/4 teaspoon baking soda
    1/2 teaspoon salt
    2 each  eggs
    3/4 cup plain yogurt
    3/4 cup milk

    1. preheat oven to 375
    2. comine the zest, sugar, and water in a pan and bring to a boil, Cook about about 2 minutes and add the butter, heat till the butter melts.
    3. Combine all dry ingredients and set aside. In a bowl combine the eggs, yogurt and milk, ad orange mixture, Add dry to wet and mix till just smooth, DO NOT OVER MIX. Fill standard tins about 3/4 full, Bake about 15-20 minutes. Should make about 18 muffins.

    Basic Muffin

    2 cups AP flour
    2/3 cup  sugar
    2-1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1 cup milk
    1/2 cup sweet butter,melted
    2 each  eggs

    1. Combine dry, combine wet, add the dry to the wet stir till blended. Bake at 375 for about 15-20 minutes
    NOTE: this recipe is a great base recipe, you can pretty much add whatever to it.

    Sour Cream-Maple Muffins

    1-3/4  cup ap flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup buttter, room temp.
    3/4 cup Maple syrup (grade A dark amber)
    1 cup sour cream
    1 each egg
    1/2 cup peacans, toasted, chopped

    1. Combine dry and set aside.
    2. Cream the butter and maple together. Add the sour cream and egg. Add the nuts. Add the dry to the wet, stir till blended, Bake at 375 for about 15-18 minutes. Allow to rest about 5 minutes before removing from tins.

    Not being sure what type of recipes (meals) your looking for here's afew that are gluten free, at work we will generally take what ever dish has been ordered and figure out if we can do it without any wheat product. If you can let me know what your looking for, ie: soups, desserts, entree's I'll know what to post for you. 
    I'm sure you've been looking on the web for gluten free recipes, but thought I'd post a few for you anyway.


    Tortilla Soup

    3 tab corn oil
    6 cloves,garlic,minced
    1 tab chopped epazote/cilantro
    1 cup fresh tomato puree
    1 cup fresh onion puree
    1 tab cumin
    2 tea chile powder
    2 bay leaves
    4 tab canned tomato puree
    2 quart chicken stock
    salt & red pepper to taste
    3 or 4 chicken breast,cooked and
    cubed
    1 avocado cubed,1 cup cheddar
    3 cup corn tortilla jullian
    3 pc corn on cob, cut into pcs about 1/2 inch thick.

    1. heat oil in a sauce pan saute the tortillas with garlic and esazote,till tortillas are soft.add the onion and tomato puree,bring to a boil,add the cumin,chile powered,bay leaves,canned tomato puree and chicken stock. bring to a boil,and reduce heat to a simmer, Add the corn,. add the salt and red pepper to taste. strain the soup and keep hot.when serving place some of the cooked cubed chicken,a little grated chaddar chesse and afew cubes of avocado in a bowl and add the hot soup.

    Servings: 10

    Turkish Baked Eggplant

    6 tab veg oil
    1 large eggplant
    4 eggs
    1 cup grated parm.
    1 cup cooked rice
    9 tab chopped parsly
    1 tab fresh rosemary
    1 tab fresh basil
    2 tomatoes
    s&p to taste

    1. slice the eggplant into 1/4 inch slices,and saute in the veg oil.beat 2 eggs and mix with the cheese,and rice.Place one layer of eggplant in a buttered baking dish and pour some of the egg/cheese/rice mix over the top,add another layer of eggplant and top with the egg mixture,place the tomatoes(wedges)on top of the eggplant and cover with plastic and foil and bake at 350 for about 45 minutes. NOTE:omitt rice and add cream and a egg or two to make more quiche like. Zucc. can be added

    Servings: 4

    Eggplant And Lamb Curry

    1 # boneless leg of lamb
    1 # eggplant
    1- 1/2 tea poppy seeds
    1 tab coriander seeds
    1- 1/4 tea cumin seeds
    1- 1/2 blk.peppercorns
    3/4 tea turmeric
    8 shallots
    4 clove garlic
    1 piece ginger about 1 inch lo
    long
    4 curry leaves
    1 stick cinnamon
    2- 1/2 cup coconut milk
    lime juice to taste

    1. Trimand slice the lamb into bite-sized cubes, cube the eggplant(same size and DO NOT peel) combine the poppyseeds,fennel,coriander,cumin andthe peppercorn,grind into a fine powder,and than add the turmeric,set aside.puree the shallots,ginger and garlic into a smooth paste.set aside heat a heavy saute pan and in the oil saute the pureed garlic,till its starts to color,add the powdered spice and still to blend.Cook for about 3-5 min. more.Add the meat and stir so that they are well coated by the spice mix add the curry leaves cook till the meat starts to brown,add the eggplant and stir.Add the coconut milk and cover,simmer for 30 min. check the seasoning and add the lime juice to taste.

    Servings: 6

     

     

    Needed some desserts for work, thought I'd post them 
    1)Grilling the pineapple in parts a smokey carmel element to the cake. 
    2)The beer battered stawberries, rule.They do not hold, you have to serve them as soon as they are done. 

    Grilled Pineapple upside-down cake

    topping
    2 each  pineapple, sliced (thin) lenghtwise and grilled (dust with sugar before grilling)
    12 oz butter. melted
    4-1/4 cup brown sugar packed
    2 cup sugar
    Cake
    8 cup AP flour
    4-1/2 teaspoon baking powder
    4 teaspoons salt
    3 cup milk
    2 tablespoons vanilla extract
    6 tablespoons dark rum
    12 oz butter
    6 cup sugar
    8 each  large eggs

    1. preheat oven to 350

    2. line a 2 inch hotel pan with parchment paper. In a heavy pan over med. heat combine the butter, sugars. Cook till butter has melted and is no longer grainy. While Sugars are cooking lay the grilled pineapple slices in pan, trying to cover all the paper. When sugars are done pour over the pineapple, set pan aside.

    3. CAKE

    4. Cream the butter and sugar, till very smooth and fluffy. Add the eggs one at a time on low speed.mixing well. Add the milk and flour in 3'rds scraping bowl as needed. Pour into hotel pan and bake at 350 for about 50-55 minutes till cake is done. Allow cake to cool before removing from pan, as the pineapple and topping can slide.

    Beer Battered Strawberries (Beignets de fraies au coulis de framboies)  Strawberry fritters w/ raspberry sauce

    2/3 cup ap flour
    1 each Egg
    1 pinch salt
    8 teaspoons beer
    4 each  egg, whites
    28 each  stem on strawberries
    1/3 cup grand mariner
    1/4 cup sugar
    Sauce
    raspberry sauce as needed

    1. Make batter by combining flour, salt, egg and the beer, allow to rest for at least 2 hours. Beat the egg whites till stiff (a little cream of tartar may be added), fold into the batter. Marinate the berries in Grand Marnier for at least 20 minutesr. Dip berries in flour and than the batter. Deep Fry at 350 till golden brown.

    Was trying to decide what soup to make at work today, it was either this or Chinese Hot and Soup, decided to make this one.  This can be made gluten free by omitting the flour and thickening with either corn starch or arrowroot, if so cut the butter back to about 2 oz.

    Hot Wing Soup

    3 cups carrots, small dice
    3 cups celery, small dice
    8 oz Butter  for roux
    6 oz flour for roux
    2 qt  cream
    4 oz hot wing sauce or to taste
    1 qt  chicken stock
    1 pound  cooked diced chicken

    1. In a heavy bottomed pot melt butter and saute the carrots till soft, add the celery and cook about 4 minutes more. Add the flour and stir to coat the vegetables, and make the roux. Add the Chicken stock and bring to a boil, stirring so soup thickens and doesn't burn. Add the dairy and diced chicken meat. Finish with hot sauce to taste. Garnish with blue cheese crumbles.

     

    Beer battered stawberries???????????????????? Hades (can't use he??) yes.

     

    Beer Battered Strawberries (Beignets de fraies au coulis de framboies)  Strawberry fritters w/ raspberry sauce

    2/3 cup ap flour
    1 each Egg
    1 pinch salt
    8 teaspoons beer
    4 each  egg, whites
    28 each  stem on strawberries
    1/3 cup grand mariner
    1/4 cup sugar
    Sauce
    raspberry sauce as needed

    1. Make batter by combining flour, salt, egg and the beer, allow to rest for at least 2 hours. Beat the egg whites till stiff (a little cream of tartar may be added), fold into the batter. Marinate the berries in Grand Marnier for at least 20 minutesr. Dip berries in flour and than the batter. Deep Fry at 350 till golden brown.

    thanks for moving the reipces, last time they got deleted and haven't got a clue as to what was or wasn't posted

    Have a few will post them on monday, as thats really my saturday. Are you looking for anything particular?

    Did this at work, great reviews, made it at home for "da Wife", and she wants it again next week (God,I hate okra)

    Curried Tomato and Okra Stew

    2  qt  chicken stock
    1 qt garbanzo beans, drained
    2 each large onion, diced small
    1 pc ginger and 2 inch, long, grated (micro planned)
    6 clove garlic, micro planned
    12 each roma tomato, pureed in blender
    1 qt sliced okra
    6 tablespoons curry powder, toasted
    2 tablespoons butter or oil

    1. heat a heavy bottomed pan, and in butter saute the onions and garlic till onions are pale, Add the ginger, Add the beans and pureed tomato and stock. bring to a boil and reduce to a simmer, Toast the curry and add to stew, Simmer till thickened.  A little (1-2 tea) of Garam Masala can be added if desired. Serve with cinnamon laced jasmine rice or if you can find it, add some paneer to it.

     

    Bacon and Asparagus soup

    2 pound bacon, sliced
    4  bunch asparagus, sliced about 1/2  inch long
    12 oz Artichoke hearts, 1/4'd
    2 qt chicken stock
    1 qt  fresh tomato puree
    cornstarch slurry

    1. in a heavy bottomed pan, place the roughly chopped tomatoes and cook over med, heat for about 15-20 minutes or till almost all liquid. Allow to cook, puree and strain (to remove skin and seeds)

    2. In a second pan saute the bacon till rendered, add the asp, and artichokes and stock bring to a boil and reduce heat to a simmer, Add the tomato puree. Simmer till asp, is tender.Thicken with a little corn starch slurry. Garnish with crumbled goat cheese. Make 1 gallon.

    Don't think I've posted this one yet, it's a really nice salad, the watermelon can be grilled a day ahead if you want, just make sure its cooled down before you put the greens on it. Also make sure the grill is smoking hot

    Grilled Watermelon Salad makes one salad

    1 each watermelon, cut 1/4 inch thick and 4 inch square
    4 oz baby greens
    1 oz balsamic vinaigrette
    S & P to taste
    1-2 oz Feta cheese crumbled
    4-6 each calamata olives, pitted and sliced

    1. Salt and pepper the watermelon and rub with a little vegetable oil or spray with veg. spray.

    2. grill long enough to get nice diamond shaped grill marks on one side of watermelon. Place on plate.

    3. Dress the greens with the balsamic vingrette and toss in most of the cheese and olives (saving a few to sprinkle on top)

    4. Mound the greens on top of watermelon and garnish with remaining cheese and olives

    Servings: 1

     

    Our produce purveyor sent us a pound of thai basil instead of the 8 oz we ordered, Chef and I can up with this recipe. It’s outstanding. It’s slightly sweet and has just a hint of heat, next time I want to add a little thai sweet chili sauce to the custard. If you have a ice cream make you should really give this one a try.

    Thai Basil and Green Curry Ice Cream

    2 can coconut milk
    1 qt 1/2 & 1/2
    4 each kiffer lime leave
    8 each thai green chili peppers
    2 oz fresh ginger, charred
    3 stalk lemon grass
    20 each yolks
    20 oz sugar
    2 each lime zest
    4 oz thai basil, blanched and pureed
    makes about 1/2 gal.
    1. Combine 1/2/ &1/2 and coconut milk with 1/2 the sugar, lemon grass (smashed) and 4 chili peppers . Bring to a boil and reduce heat and simmer for 15 minutes. Remove from heat allow to steep for 30-45 minutes. Strain into a clean pot. Combine the yolks and remaining sugar and whip till doubled in volume. Tempter with the cooled milk mixture, take and over med-low heat cook till mixture coats a rubber spat.and doesn't run when you run a finger across the spat. Take remaining chili's and cut paper thin and blanc them, Fold into custard mixture. Pour into ice cream maker and churn
    .

    DId post the watermelon salad before, sorry guess I should keep track of what  post.

    Paella
    1- 1/2 cup rice

    2- 1/4 cup chicken stock
    1/3 tea saffron
    1/2 onion,died
    2 chicken thighs,boneless
    cut in half
    1/2 pc bell pepper,diced
    2 tab olive oil
    1 tea garlic
    2 oz chozizo
    5 oz pork neck(boston butt)
    2 oz ham,diced
    4 pc 16/20 shrimp
    3 oz lobster tail
    1 tea italian parsly,chopped
    1 bay leaf
    1/4 cup dry sherry
    1/4 cup beer
    4 clams
    4 med scallops
    2 tab peas
    4 pc.aspargus
    1/2 pc red bell pepper,roasted
    salt,pinch
    8 pc mussels

    1. HEAT SMALL CASSEROLE WITH 1/2 OF THE OLIVE OIL,ADD THE CHICKEN THIGH,PORK,CHORIZO,HAM AND BROWN LIGHTLY,ADD 1/2 THE ONIONS,GARLIC,AND BELL PEPPERS, AND GLACE.ADD THE RICE AND STIR UNTILL RICE IS COATED AND ADD THE BAY LEAF.Heat the chicken stock w/saffron and add to the casserole,cover the casserole and place in a 350 oven for about 20 minutes.In a skillet heat the rest of the olive oil and sautee the remaining onion,garlic,bell peppers add the seafood and saute lightly.Deglace with sherry,and beer,simmer seafood for about 5 minutes,add rice to it and correct seasoning,pinch of salt.Add chopped parsly,roasted pepper,asparagus and peas.place in a paella pan and serve. NOTE:all but cooking the seafood can be done ahead
    Servings: 2

    As berries are in or coming into season,
    Strawberry-raspberry Souffle
    2 cups sliced ripestrawberries
    sugar
    2 Tbs red currant jelly
    3 Tbs butter
    3 Tbs flour
    1/2 cup milk
    4 egg yolks, beaten
    1 cup raspberry puree
    1/2 tsp cream of tartar

    1. Preheat oven to 350 F.
    2.Place strawberries in a dish and sprinkle with a little sugar. heat current jelly & pour over berries.
    3.In the top part of a double boiler, melt the butter over boiling water. Stir in the flour. Cook a few minutes then stir in the milk. Cook about 5 minutes stirring constantly until all is blended into a smooth sauce. Remove top part of double boiler from heat and let cool.
    4.Add beaten egg yolks and stir until the mixture is smooth. Add the pureed raspberries. Sweeten with 1 tbs. sugar, if necessary. Set aside to cool about 15 minutes.
    5.Beat the egg whites. Sprinkle in the cream of tartar while beating and beat until stiff, but not dry.
    6. Add a little of the egg whites to the raspberry sauce. Return mixture to remaining egg whites, lifting and folding gently until just blended.
    7.Heat the sliced strawberries and place in the bottom of a buttered, sugared 2 quart souffle dish. Pour the raspberry sauce over. Bake in preheated oven about 25 minutes, until well puffed and golden brown. 
    NOTE: 1)In making souffles, it is very important to incorporate the egg whites properly. They should be added to the sauce mixture when it is cool. Do not overmix or egg whites will break down. whip a very small amount into the cooked mixture first (it lightens up the batter), then fold into the remaining beaten egg whites. Fold in gently.
    NOTE: 2) I perfer to make souffle's as indv. ones, use a 5 oz ramakin. 
    Servings: 6

    Got any Gluten free recipes? Dr just gave me the bad news that I have an intolerance. :o( 
     

    Quoted

      You’re welcome; it’s a great soup. I will on occasion add shucked oysters or crawfish tail meat to it just before serving it.

     

     

    Al, do you have any cook book suggestions for busy working Moms who have picky eaters and need to serve dinner fast and healthy? I am so over eating the same stuff again and again but when I try something new with my kids, they look at me like I've grown horns. LOL!

     Al, my kids are 6 and 12. I've made pastas, grilled chicken, mashed potatoes, pastas with olive oil, hamburgers (different types), lots of turkey, Mexican, pizzas, hot dogs (with different toppings), wraps. The grill is my best friend (quick, healthy cooking and super easy cleanup).I'm pretty adventurous but am a victim to time on the weekdays. I love my crockpot and I've made some wonderful roasts during the weekend.

     

     
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