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

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 =)

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.

Al... do you have a pasta salad?

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!

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....

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.

 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

                                    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 
 

 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.

                       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.

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
 

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

                         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

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. 
 

 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. 
 

 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

 
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.

 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.

 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 
 

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. 








 

 
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.

 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

 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}

<sup>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</sup>.

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!