Artichoke on Pumpernickel Toasts
These can be easily made ahead of time. Make sure you cover and seal properly. Take out and cook when at room temperature.
Combine artichokes, cheeses and pepper. Beat the egg whites in a separate bowl until stiff, then fold the egg whites into the artichoke mixture. Spread the mixture over the bread adn sprinkle with paprika.
Bake at 400 degrees for 10-12 minutes or until golden brown
Serve warm.
- 24 slices pumpernickel bread
- butter flavored spray
- ½ cup parmesan cheese, (grated)
- ¼ cup guyere cheese, (shredded)
- ⅛ tsp cayenne pepper
- 4 egg whites
- ¼ tsp paprika
Combine artichokes, cheeses and pepper. Beat the egg whites in a separate bowl until stiff, then fold the egg whites into the artichoke mixture. Spread the mixture over the bread adn sprinkle with paprika.
Bake at 400 degrees for 10-12 minutes or until golden brown
Serve warm.
Forest Mushroom and Black Sheep Truffle Croquettes
1/2 cup whole milk
1/2 cup water
1 stick unsalted butter, cut into 8 pieces
1/4 tsp. salt
1 cup all-purpose flour
5 large eggs, at room temperature
1.5 lb. of black sheep truffle
3 lb. mixed mushrooms, pan roasted in olive oil and chopped thyme
3 cups bread crumbs
Bring milk, water, butter and salt to a boil in a heavy-bottomed 2 quart saucepan. When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and, without a second's hesitation, start stirring the mixture vigorously with a wooden spoon. The dough will come together very quickly and a slight crust will form on top. Keep stirring - vigorously- another 2-3 minutes to dry the dough. At the end of this time, the dough will be very smooth.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or, if you've still got some elbow grease left, you can continue by hand. One by one, add the eggs to the dough, beating until each egg is thoroughly incorporated. Don't be discouraged- as soon as you add the first egg, your lovely dough will separate. Keep working and by the time you add the third egg it will start coming together again. When all the eggs are incorporated, the dough will be thick and shiny and, when you lift some of it up it will fall back into the bowl in a ribbon. The dough will still be warm, it's supposed to be and now is the time to use it.
Fold in the grated cheese and chopped roasted mushrooms. portion the dough with 1-2 oz. scoops and roll in bread crumbs. Shallow fry or deep fry in 335 degree cooking oil. Fry until golden brown and drain excess oil on paper towels. Serve immediately.
1/2 cup water
1 stick unsalted butter, cut into 8 pieces
1/4 tsp. salt
1 cup all-purpose flour
5 large eggs, at room temperature
1.5 lb. of black sheep truffle
3 lb. mixed mushrooms, pan roasted in olive oil and chopped thyme
3 cups bread crumbs
Bring milk, water, butter and salt to a boil in a heavy-bottomed 2 quart saucepan. When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and, without a second's hesitation, start stirring the mixture vigorously with a wooden spoon. The dough will come together very quickly and a slight crust will form on top. Keep stirring - vigorously- another 2-3 minutes to dry the dough. At the end of this time, the dough will be very smooth.
Turn the dough into the bowl of a mixer fitted with the paddle attachment or, if you've still got some elbow grease left, you can continue by hand. One by one, add the eggs to the dough, beating until each egg is thoroughly incorporated. Don't be discouraged- as soon as you add the first egg, your lovely dough will separate. Keep working and by the time you add the third egg it will start coming together again. When all the eggs are incorporated, the dough will be thick and shiny and, when you lift some of it up it will fall back into the bowl in a ribbon. The dough will still be warm, it's supposed to be and now is the time to use it.
Fold in the grated cheese and chopped roasted mushrooms. portion the dough with 1-2 oz. scoops and roll in bread crumbs. Shallow fry or deep fry in 335 degree cooking oil. Fry until golden brown and drain excess oil on paper towels. Serve immediately.
Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes
1 avocado
Juice of 1/2 lemon
1 teaspoon Dijon mustard
Salt and pepper
1/3 cup heavy cream
2/3 baguette, cut on a diagonal into 24 ¼-inch slices
Olive oil for drizzling
1/2 pound of brie, cut into 24 pieces
8 sun-dried tomatoes, julienned, or cut into strips
Preheat the oven to 325°F.
Prepare the avocado mousse by mashing the ripe avocado with the lemon juice, Dijon mustard, salt, and pepper with a potato masher. Put away the masher, and switch to a hand mixer, whipping the avocado for a minute so that it becomes even more smooth.
In another bowl, whip the heavy cream. Then, using a silicone spatula, fold the cream in batches into the avocado mixture. By the end, you will have avocado mousse.
Arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and season lightly with salt. Bake for 12 to 15 minutes, until the croutes are crisp and golden.
Remove the baguette croutes from the oven, and while they are still hot, place one piece of brie on each toast of baguette, so the heat from the bread just begins to melt the brie. Spoon some avocado mousse on the brie, and top with a few slivers of sun-dried tomato.
Juice of 1/2 lemon
1 teaspoon Dijon mustard
Salt and pepper
1/3 cup heavy cream
2/3 baguette, cut on a diagonal into 24 ¼-inch slices
Olive oil for drizzling
1/2 pound of brie, cut into 24 pieces
8 sun-dried tomatoes, julienned, or cut into strips
Preheat the oven to 325°F.
Prepare the avocado mousse by mashing the ripe avocado with the lemon juice, Dijon mustard, salt, and pepper with a potato masher. Put away the masher, and switch to a hand mixer, whipping the avocado for a minute so that it becomes even more smooth.
In another bowl, whip the heavy cream. Then, using a silicone spatula, fold the cream in batches into the avocado mixture. By the end, you will have avocado mousse.
Arrange the baguette slices on a baking sheet, drizzle lightly with olive oil, and season lightly with salt. Bake for 12 to 15 minutes, until the croutes are crisp and golden.
Remove the baguette croutes from the oven, and while they are still hot, place one piece of brie on each toast of baguette, so the heat from the bread just begins to melt the brie. Spoon some avocado mousse on the brie, and top with a few slivers of sun-dried tomato.
Socca Duck Confit
chick pea crepe with duck confit, peppery greens and plum sauce (aka peking duck redux)
Socca batter recipe:
1 cup chickpea flour
1/2 cup all-purpose flour
1 egg
1 cup warm water
3/4 cup heavy cream
2 tablespoons olive oil, plus extra for cooking
salt and pepper, to taste
2 or 3 duck legs
3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat
For Garnish:
watercress
scallions
radicchio (optional)
lemon confit (optional)
Chinese plum sauce
Duck Confit:
Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
For the socca batter:
Sift the chickpea flour and all-purpose flours together, add salt and pepper. Make a well in the center and drop the egg. Whisk it into the flour mixture then add the water slowly and then the heavy cream until you obtain a smooth batter. Whisk in the olive oil and reserve until ready to use.
Heat an 8-inch non-stick pan over medium high heat and drizzle a little olive oil. Pour enough batter to coat the bottom of the pan and swirl it around like if you were making crepes. Cook the socca until it starts to brown on the bottom, flip it and cook it for another minute or so. Repeat and stack them up.
For the garnish:
Spread some plum sauce over the chickpea pancakes, garnish with some watercress and scallions. Add chunks of duck confit (meat and crispy skin), roll and eat.
Socca batter recipe:
1 cup chickpea flour
1/2 cup all-purpose flour
1 egg
1 cup warm water
3/4 cup heavy cream
2 tablespoons olive oil, plus extra for cooking
salt and pepper, to taste
2 or 3 duck legs
3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat
For Garnish:
watercress
scallions
radicchio (optional)
lemon confit (optional)
Chinese plum sauce
Duck Confit:
Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)
For the socca batter:
Sift the chickpea flour and all-purpose flours together, add salt and pepper. Make a well in the center and drop the egg. Whisk it into the flour mixture then add the water slowly and then the heavy cream until you obtain a smooth batter. Whisk in the olive oil and reserve until ready to use.
Heat an 8-inch non-stick pan over medium high heat and drizzle a little olive oil. Pour enough batter to coat the bottom of the pan and swirl it around like if you were making crepes. Cook the socca until it starts to brown on the bottom, flip it and cook it for another minute or so. Repeat and stack them up.
For the garnish:
Spread some plum sauce over the chickpea pancakes, garnish with some watercress and scallions. Add chunks of duck confit (meat and crispy skin), roll and eat.
Grilled Eggplant with Feta, Mint and Chili
- 2 eggplants, (sliced lengthwise, about 10 slices each)
- 4 tablespoons olive oil
- 9 ounces feta cheese
- 1 large red chili, (finely chopped, remove seeds if you don't like too hot))
- large bunch of mint, (finely chopped)
- 1 lemon, (just the juice)
- black pepper
preheat grill or broiler to high heat.
brush both sides of the eggplant slices with olive oil and cook them for about 2 minutes on each side until tender and a little golden.
crumble the feta into a bowl and stir in chili, most of the mint, lemon juice and black pepper. Pile 1/3rd of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll the slice up as you go to form a soft, stuffed bundle.
place seam-side down on a plate and sprinkle with some more mint for garnish.
Conch Ceviche With Pickled Onions
- 1 lb. conch, or other firm white fish cut into cubes
- Vegetable oil, for coating
- 3 ounces fresh lime juice, about 3 limes
- 1 medium solo papaya, halved and seeded
- 1 cup onions, (finely diced)
- 4 serrano peppers, (seeded and diced)
- 1 small jalapeno, (seeded and diced)
- 2 plums, (seeded and diced)
- ½ cup cilantro, (chopped)
- 2 ounces tomato juice
- 1 tablespoon worcestershire sauce
- ½ tablespoon capers
- 1 tablespoon hot sauce
- tortilla chips, (as an accompaniment)
- Pink Pickled Onions, recipe follows
Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
In a saute pan over high heat, sear the fish and conch, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, cover well and refrigerated overnight.
Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips.
Pickled Onions:
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced
In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Cover and refrigerate or just do a few hours before serving.
Next day, pour off the lime juice and gently fold the drained fish and conch mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
Shrimp Shumai
- Filling:
- 1 and 1/2 lbs. medium shrimp, shelled and deveined
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh cilantro leaves
- 2 tablespoons minced shallots
- 2 teaspoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 egg white, whipped
- Sea salt and freshly ground black pepper
- 2 teaspoons cornstarch
- ½ lemon, juiced
- 1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)
- 1 cup frozen peas
- Canola oil for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Minced green onions, for garnish
- Serving suggestion: soy sauce or dipping sauces of your choice
To make the filling: Combine the shrimp, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine.
To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Crab Rangoon
- ¼ cup sour cream
- 8 oz. cream cheese, (room temperature)
- 1 cup crab meat, shredded
- 2 green onions, sliced thin
- 1 large garlic clove, minced
- 1 teaspoon ginger, minced
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- wontons, I try to buy one to two packs. Sometimes I'm just not sure of how many I can make
- corn oil, for frying
First I whip together the sour cream, cream cheese, soy sauce and sugar until its very smooth. Then I take the rest of the ingredients and fold it in to this mixture (except the wrappers and oil). Heat the oil in a deep dish frying pan that can have at least a 2 inch deep amount of oil.
Get yourself a little working surface and lay out a wonton. Put about 1 and 1/2 teaspoons of mixture in the center of the wrapper. I usually keep a small bowl of water beside me to moisten the edges of the wrapper. Then I bring up all of the corners and pinch the wonton wrapper all together to make sure that the filling won't fall out. It would look like a little pouch. Place them in the hot oil to fry and just repeat the process. It should reach a nice golden color before taking them out.
Roast Turkey
- 1 (14 to 16 pound) frozen young turkey
- For the brine:
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 ½ teaspoons allspice berries
- 1 ½ teaspoons chopped candied ginger
- 1 gallon heavily iced water
- For the aromatics:
- 1 red apple, sliced
- ½ onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Beans Wrapped In Prosciutto
- 1 lb. fresh asparagus or green beans
- 1 cup balsamic vinegar
- ½ lb. prosciutto
One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own.
Top and tail some asparagus and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles. Put them on a tray and broil for about 5 minutes on high
Duck Rice Noodle Rolls
- 1 and ½ lbs barbecued or roasted duck
- 8 fresh rice noodle rolls, (at room temperature)
- 2 scallions, (sliced thin)
- fresh ginger, (thinly sliced like matchsticks)
- 1 bunch cilantro
- oyster sauce
- chilli sauce
cut the duck into bite size pieces leaving any bone out. Leave the skin on but trim off any fatty pieces.
Carefully unroll the rice noodle rolls. Put a pile of duck at one edge of the narrower end of one noodle roll and arranfe some scallions, ginger and cilantro over it. Drizzle with about 1 teaspoon of oyster sauce and roll the rice noodle over. Repeat with the remaining. Put the sheets in a heat proof plate
Put the plate in a bamboo or metal stemer and set the steamer above a wok filled with simmering water. Cover and steam for about 5 minutes.
Serve the rolls cut into lengths with some more oyster sauce drizzeld over them and some chilli sauce on the side.
Baked Vegetables with Halloumi Cheese
This is an easy but tasty way to serve vegetables. You can top each stack of vegetables with a sprig of fresh rosemary or sprinkle the layers with some fresh herbs.
Rinse and trim the eggplant and squash, and cut into medium thick slices. Slice the halloumi cheese into thin slices. Place the vegetables and cheese in layers. Start with a slice of aubergine, then cheese, squash, cheese, tomato and end with cheese.
Brush with a little olive oil, wrap in foil and place on the grill over medium heat for 10 minutes or until tender. Vegetables can also be placed in a casserole dish and baked in the oven at 350° F for 30 minutes or until done.
- 1 eggplant
- 1 squash (e.g. zucchini)
- 3 medium tomatoes
- 2 packages Halloumi Cheese
Rinse and trim the eggplant and squash, and cut into medium thick slices. Slice the halloumi cheese into thin slices. Place the vegetables and cheese in layers. Start with a slice of aubergine, then cheese, squash, cheese, tomato and end with cheese.
Brush with a little olive oil, wrap in foil and place on the grill over medium heat for 10 minutes or until tender. Vegetables can also be placed in a casserole dish and baked in the oven at 350° F for 30 minutes or until done.
Lamb Meatballs
- 1 lb. ground lamb
- ¼ cup finely chopped scallions
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 3 tablespoons semolina
- 1 egg
- Vegetable oil, for frying
Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.
Watermelon Salad
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
Shredded Chicken with Tomatillo Tacos
- 6 tomatillos, husked, washed, and grilled until blackened
- 1 serrano, grilled until blackened
- Olive oil
- ½ small red onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons honey
- 1 ½ cups shredded rotisserie chicken
- 8 blue corn tortillas
- 1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Asparagus and Sun-dried Tomato Salad
- 2 bunches asparagus, stems trimmed and split lengthwise
- 2 tablespoons chopped fresh garlic
- ¼ cup vegetable oil
- 3 teaspoons salt
- 2 teaspoons ground black pepper
- 2 tablespoons coarsely chopped rosemary leaves
- 2 tablespoons coarsely chopped thyme leaves
- 1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
- 12 shiitake mushrooms, stems removed and sliced thin
Preheat grill on medium-high heat.
Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
Buffalo Chicken Salad
- 2 hearts romaine lettuce, (chopped)
- 1 cup shredded carrots
- 2 ribs celery with greens, (chopped)
- ½ cup ranch dressing
- ½ cup blue cheese crumbles
- 1 lb chicken breast, (cut into 1 and 1/4 inch pieces)
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Salt and black pepper
- ¼ cup hot sauce
Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
Black-Eyed Peas and Feta Cheese
- ¼ cup oil-packed sundried tomatoes, (drained and chopped)
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 4 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 10 oz. frozen black-eyed peas, (cooked according to package and drained)
- 1 red bell pepper, (diced)
- ½ cup thinly sliced green onions
- 1 cup fets cheese, (crumbled)
- 3 cups mixed baby greens or spinach
Combine the black-eyes peas, bell pepper and green onions in medium bowl. Toss with enough dressing to season to taste. Mix in feta.
Fold in the spinach and mound the salad on two plates.
Jerk Pork Roast with Papaya
1-1/3 pounds pork tenderloin -- or pork loin
1 banana -- coarsely chopped
3/4 cup chutney
1/4 cup lime juice
3 tablespoon unsweetened coconut flakes
1 pound pasta -- angel hair pasta
3/4 cup chicken broth
1/4 cup seasoned rice vinegar or
1/4 cup unseasoned plus 1 tablespoon sugar
1/4 cup cilantro -- minced
2 teaspoons sugar
2 whole papayas -- peeled, seeded and cut in 1/2 inch slices
JERK SEASONING:
1/4 cup cilantro -- firmly packed
3 tablespoon water
3 tablespoon fresh ginger, minced
2 tablespoon whole black peppercorns
1 tablespoon allspice, ground
1 tablespoon brown sugar, (packed)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon coriander, ground
1/4 teaspoon nutmeg, ground
1 whole habanero pepper, fresh, seeded -- minced (optional)
Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 2 hours or up to 1 day.
In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan.
Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste.
Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. If baking in the oven cook at 400 degrees for about an hour. Let cool before cutting. I love his roast with many different things like a regular white rice or a coconut rice. A fantastic macaroni and cheese will also go well.
6 servings
1 banana -- coarsely chopped
3/4 cup chutney
1/4 cup lime juice
3 tablespoon unsweetened coconut flakes
1 pound pasta -- angel hair pasta
3/4 cup chicken broth
1/4 cup seasoned rice vinegar or
1/4 cup unseasoned plus 1 tablespoon sugar
1/4 cup cilantro -- minced
2 teaspoons sugar
2 whole papayas -- peeled, seeded and cut in 1/2 inch slices
JERK SEASONING:
1/4 cup cilantro -- firmly packed
3 tablespoon water
3 tablespoon fresh ginger, minced
2 tablespoon whole black peppercorns
1 tablespoon allspice, ground
1 tablespoon brown sugar, (packed)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon coriander, ground
1/4 teaspoon nutmeg, ground
1 whole habanero pepper, fresh, seeded -- minced (optional)
Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 2 hours or up to 1 day.
In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan.
Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste.
Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. If baking in the oven cook at 400 degrees for about an hour. Let cool before cutting. I love his roast with many different things like a regular white rice or a coconut rice. A fantastic macaroni and cheese will also go well.
6 servings
Gruyere And Mushroom Tarts
This is great to use for a pizza topping as well
In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ¼ cup oyster mushrooms, stemmed and sliced
- ¼ cup button mushrooms, stemmed and sliced
- ¼ cup shiitake mushrooms, stemmed and sliced
- ¼ cup cremini mushrooms, stemmed and sliced
- Salt and coarsely ground black pepper
- 3 tablespoons freshly chopped chives
- Dash sherry vinegar
- 3 eggs
- 1 ½ cups cream
- 24 mini prebaked tart shells
- ½ cup Gruyere, finely grated
In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.
Fried Deviled Eggs
- 1 dozen eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest
- 1 tablespoon chopped chives
- Dash hot sauce
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko crumbs
- Parsley, for garnish
- Peanut oil, for frying
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Sauteed Chorizo with Red Wine
- 3 tablespoons extra virgin olive oil
- 1 and ½ lbs chorizo sausage, (cured, but soft, sliced 1/2 inch thick)
- ⅓ cup dry red wine
Cornbread
- 1 and ¼ cups buttermilk
- 2 tablespoons butter, (you can also consider using bacon drippings, but it will not give you the same richness)
- 1 and ½ cups cornmeal, (a medium-grind will work well)
- ½ cup all purpose flour
- 1 and ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar, (can add more if you'd like)
- 1 egg
Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir in all the liquid mixture into the dry and mix well. If it seems too dry, you can add a couple of tablespoons of milk.
Pour the batter into the baking pan, smooth out the top and place in the oven.
Bake for about 30 minutes, until the top is lightly browned and the sides have pulled away in the pan. Toothpick should come out clean.
Barbecued Octopus
- ⅔ cup olive oil
- ¼ oz. chopped oregano
- 3 tablespoons flat leaf parsley
- 1 tablespoon lemon juice
- 3 small chillies, (seeded and finely chopped)
- 3 garlic cloves, (crushed)
- 2 and ¼ lb. baby octopus
- dsme lime wedges, to serve
Use a small, sharp knife to remove the octopus heads. Grasp the bodies and push the beaks to from the center with your index finger, then remove and discard. Slit the heads and remove the gut. If the octopus is too large then cut it into smaller portions.
Mix the octopus with the marinade. Cover and refrigerate for several hours or even over night. Drain and reserve the marinade.
Cook over a hot oiled barbecue or in a very hot frying an for 3-5 minutes, or until the flesh turns white. Turn frequently and brush generously with the marinade during cooking. Serve immediately with lime wedges.
Jellied Cranberry-Orange Sauce
- 3 cups cranberries, (rinsed and picked over)
- 1 cup sugar
- 3 strips orange zest, (each about 1/2"x3")
- 1 whole clove
If you'd like you can strain through a mesh sieve and make sure to press the solids with a spatula, and scrape the mixture from the bottom of the strainer.
Put into a mold, cover and refrigerate. This can be made a week ahead.
Pan Roasted Brussel Sprouts
- 1 and ½ lbs Brussel Sprouts, (trimmed)
- 2 large shallots
- 4 tablespoons butter
- 1 and ¼ cups heavy cream
- 1 and ¼ cup Gruyere, (grated)
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne
- ¾ cup Panko bread crumbs
- ½ cup Parmesan, (grated)
- 2 teaspoons rosemary, (finely chopped)
- salt and pepper to taste
In a large (oven safe) skillet, melt the butter until it turns a nice caramel brown. Set aside 1 tablespoon in a medium bowl.
Add the sprouts with shallots to the skillet with some salt and pepper. Stir occasionally until it starts to soften, (about 5-6 minutes) and remove from heat.
In a saucepan combine the gruyere cheese with the heavy cream, nutmeg and cayenne. you can add some salt and pepper to taste. Whisk occasionally until the cheese has melted, whisk but do not boil. Add the sauce to the sprouts mixture, carefully stirring the sprouts so they don't fall apart.
Now take the parmesan cheese rosemary the reserved butter with the panko and mix thoroughly. Top the panko mixture over the sprouts mixture and bake at 375 degrees for about 12-15 minutes.
Kale with Garlic and Lemon
- 2 lbs kale, (boiled in salt for about 3 inutes and cut into 1 inch strips)
- 3 tablespoons extra virgin olive oil
- 10 large garlic cloves, (thinly sliced)
- juice of 1 lemon
Cook the oil and garlic in a pot on medium-low heat, when it turns golden turn the heat up and add the kale. Stir until tender. Platter the kale and sprinkle with the lemon juice. Season to taste with Salt and Pepper.
Chicken and Rice Casserole
- 2 (14 1/2-ounce) can green beans, drained and rinsed
- 3 cups diced cooked chicken
- 1 medium onion, diced and sauteed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) can pimentos, drained
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
Fondue Bread
- 3 1/2 teaspoons white sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 1/2 cup margarine
- 1 cup milk
- 1 egg
- 1 egg yolk
- 2 pounds Muenster cheese, shredded
- 1 egg white, beaten
- 2 tablespoons whole blanched almonds
- Heat milk and butter or margarine over low heat until very warm.
- Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.
- Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.
- Meanwhile, shred muenster cheese. Combine with 1 whole egg and 1 egg yolk.
- On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.
- Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F for about an hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.
Crab and Corn Chowder
- 5 slices bacon
- 1 tablespoon clarified butter
- 3/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 1/2 teaspoons minced garlic
- 1/4 cup dry white wine
- 1 teaspoon brandy
- 1 1/2 teaspoons dried basil
- 1 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme leaves
- 2 teaspoons Worcestershire sauce
- 3 cups fresh corn kernels
- 4 large potatoes, peeled and diced
- 1 1/2 quarts chicken stock
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups heavy cream
- 1 cup half-and-half cream
- 1 pound peeled and deveined small shrimp
- 1 tablespoon Creole seasoning
- 1 pound fresh lump crabmeat, shell pieces removed
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
- Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
- While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
- Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Beef Negimaki
Makes 24
Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste
Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.
Lime And Sweet Chili Prawns
This can also be served as a dinner over a bed of rice.
Heat the oil in a large frying pan and stir-fry the garlic and chili for 1 minute, until the garlic begins to turn brown. Whisk in the lemon juice and add the prawns.
Stir fry for about 4 minutes coating it well with the oil mixture.
Remove from the heat. Serve on a platter surrounded with slices of french bread. Spoon over the flavored oil and serve immediately. Provide a plate on the side for the heads and shells and tons of napkins.
- 1-2 dried chillies
- 2 tablespoons olive oil
- 3 garlic cloves, (thinly sliced)
- 16 large prawns, (can substitute with a smaller shrimp, in the shell)
- salt and pepper to taste
- ½ lemon, (squeeze the juice)
Heat the oil in a large frying pan and stir-fry the garlic and chili for 1 minute, until the garlic begins to turn brown. Whisk in the lemon juice and add the prawns.
Stir fry for about 4 minutes coating it well with the oil mixture.
Remove from the heat. Serve on a platter surrounded with slices of french bread. Spoon over the flavored oil and serve immediately. Provide a plate on the side for the heads and shells and tons of napkins.
Anchovy And Quail's Egg Bruschetta
- 2 ounces anchovy fillets in salt
- milk, (for soaking)
- 12 quail eggs
- 2-3 garlic cloves, (halved and crushed in a mortar)
- 1 ciabatta loaf, (or a similar bread)
- coarse salt
- 1 red onion, (halved and thinly sliced)
- 2-3 tablespoons cumin seeds, (roasted and ground)
- fresh parsley, (a small bunch roughly chopped)
Meanwhile put the quail eggs in a pan of cold water. Bring to a boil and cook for 2 minutes, then drain and plunge into cold water.
Preheat the grill on the hottest setting. Slice the loaf of bread horizontally in half and toast the cut sides down until golden.
Rub the toasted bread all over with the crushed garlic and sprinkle with a little salt. Don't go overboard on the salt, because the anchovies will be salty.
Cut each piece of bread into four or six equal pieces. Drain the quail's eggs, shell them and cut in halves. Drain the anchovy fillets on the pieces of bread. Sprinkle liberally with the ground roasted cumin and chopped parsley and serve immediately.
Soft Baked Pretzels
Can use cinnamon and sugar instead of the salt for the topping sprinkle. Yummy!
Place 1/4 cup of luke warm water in a large bow and dissolve the yeast and the sugar in it. Let the yeast proof for 5 minutes, or until bubbly.
Add 1 cup of luke warm water, 3 and 1/2 cups of flour, salt and oil and stir until well combined. Turn the dough out on a lightly floured board and knead until smooth and pliable, adding the remaining 1/2 cup of flour if the dough gets sticky.
Divid e the dough into 24 pieces taking each pieces and rolling it into 12 inch long ropes. Then make each into a pretzel shape. (form a circle leaving enough on each end to twist one around the other. Fold the twist down the middle of the circle and spread the ends to overlap the sides)
Place the pretzels on the baking sheet. when all are formed, cover them loosely with a towel and let them rest in a warm place for 15 minutes, or until puffy. Pre-heat the oven to 425 degrees.
Lightly brush the egg glaze over the pretzels and sprinkle them with coarse salt. Bake for 8-12 minutes, or until lightly browned. Cooking them long will make the interior crispy and not soft.
- 1 package active dry yeast, (2 and 1/4 teaspoon)
- 2 teaspoons sugar
- 3 and ½ - 4 cups all-purpose flour
- 1 and ½ teaspoons salt
- 2 tablespoons vegetable oil
- 1 egg, (beaten with 1 tablespoon of milk fr a glaze)
- coarse salt for topping
Place 1/4 cup of luke warm water in a large bow and dissolve the yeast and the sugar in it. Let the yeast proof for 5 minutes, or until bubbly.
Add 1 cup of luke warm water, 3 and 1/2 cups of flour, salt and oil and stir until well combined. Turn the dough out on a lightly floured board and knead until smooth and pliable, adding the remaining 1/2 cup of flour if the dough gets sticky.
Divid e the dough into 24 pieces taking each pieces and rolling it into 12 inch long ropes. Then make each into a pretzel shape. (form a circle leaving enough on each end to twist one around the other. Fold the twist down the middle of the circle and spread the ends to overlap the sides)
Place the pretzels on the baking sheet. when all are formed, cover them loosely with a towel and let them rest in a warm place for 15 minutes, or until puffy. Pre-heat the oven to 425 degrees.
Lightly brush the egg glaze over the pretzels and sprinkle them with coarse salt. Bake for 8-12 minutes, or until lightly browned. Cooking them long will make the interior crispy and not soft.
Mexican Pot Roast
Thicken the sauce by adding 1/4 cup flour and cooking it slowly on the stove until it becomes a gravy. Serve drizzled over the meat or over mashed potatoes or rice.
- Heat the oil in a larg skillet on medium. Dredge the beef in flour by pounding the flour into the meat until no more meat will stick. Place the beef in a skillet. Cook, turning until meat is brown on all sides.
- Place the pot roast in a roasting pan. Sprinkle with oregano and salt, and cover with the remaining ingredients.
- Cook covered for 2 hours.
- 1 and ½ tablespoons olive oil
- 1 and ½ pound pot roast
- ¼ cup flour
- ½ large yellow onion, (cut into 1/4 inch thick rings)
- ½ garlic clove, (minced)
- 3 medium red tomatoes, (cut into 1/4 inch pieces)
- 2 fresh chilies
- ⅛ teaspoon dried oregano
- ½ teaspoon salt
- 2 carrots, (cut in 1 and 1/2 inch pieces)
- 2-3 medium potatoes, (chopped into wedges)
- Heat the oil in a larg skillet on medium. Dredge the beef in flour by pounding the flour into the meat until no more meat will stick. Place the beef in a skillet. Cook, turning until meat is brown on all sides.
- Place the pot roast in a roasting pan. Sprinkle with oregano and salt, and cover with the remaining ingredients.
- Cook covered for 2 hours.
Nutty Stuffed Mushrooms
1 lb large fresh mushrooms
salt
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten
Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.
Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.
Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.
Yield: approximately 18 mushroom caps.
salt
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten
Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.
Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.
Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.
Yield: approximately 18 mushroom caps.
Ripe Plantains with Cheese
If you would like to make this seem more of a dessert than a side dish or snack, add some guava paste with the cheese.2 ripe (black and yellow) plantains
1/2 cup grated cheese (Farmer's Cheese, Queso de Freir, Halloumi, Monterey Jack, or Mozzarella)
2 eggs
4 tablespoons flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons milk
Vegetable oil for frying
Heat several inches of oil to 360 degrees.
Slice the ends off of the plantains, then slice through the peel lengthwise several times to help remove the peel. Slice the plantains crosswise into 1 1/2 inch thick pieces. Fry the plantain slices in the oil until golden brown, about 4 minutes. Drain the plantain pieces on paper towels.
When cool enough to handle, place each slice between two pieces of wax paper, and use the flat bottom of a glass to flatten the plantain to about 1/4 inch thickness.
Sandwich 1-2 tablespoons of grated cheese between 2 slices of plantain, pressing the plantain together around the edges to seal in the cheese. Repeat with remaining plantain slices.
Whisk the flour, sugar, baking soda and salt together. Stir in the eggs, and add enough milk to make a thick batter. Stir until well mixed. Dip the plantain "sandwiches" into the batter to coat them, then return them to the oil to fry in batches, until golden brown and crispy on the outside (about 4 minutes).
Drain on paper towels and serve warm.
1/2 cup grated cheese (Farmer's Cheese, Queso de Freir, Halloumi, Monterey Jack, or Mozzarella)
2 eggs
4 tablespoons flour
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons milk
Vegetable oil for frying
Heat several inches of oil to 360 degrees.
Slice the ends off of the plantains, then slice through the peel lengthwise several times to help remove the peel. Slice the plantains crosswise into 1 1/2 inch thick pieces. Fry the plantain slices in the oil until golden brown, about 4 minutes. Drain the plantain pieces on paper towels.
When cool enough to handle, place each slice between two pieces of wax paper, and use the flat bottom of a glass to flatten the plantain to about 1/4 inch thickness.
Sandwich 1-2 tablespoons of grated cheese between 2 slices of plantain, pressing the plantain together around the edges to seal in the cheese. Repeat with remaining plantain slices.
Whisk the flour, sugar, baking soda and salt together. Stir in the eggs, and add enough milk to make a thick batter. Stir until well mixed. Dip the plantain "sandwiches" into the batter to coat them, then return them to the oil to fry in batches, until golden brown and crispy on the outside (about 4 minutes).
Drain on paper towels and serve warm.
Watercress Soup
- 6 cups rich beef broth
- 2 lbs potatoes
- 2 bunches of watercress
- 1 tablespoon butter
- salt and pepper to taste
Brie Puff Pastry
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) wheel Brie cheese
1/4 cup sliced almonds
Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
1 (8 ounce) wheel Brie cheese
1/4 cup sliced almonds
Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Caesar Salad Beef Burgers
- 1 ½ lbs. ground chuck
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 Romaine lettuce leaves
- ¼ cup freshly shaved or grated Parmesan cheese
- Garlic Crostini
- 8 slices sourdough bread (about 4 x 3 x ½-inch)
- Extra virgin olive oil
- 2 cloves large garlic, cut lengthwise in quarters
Combine ground beef, minced garlic, 1 teaspoon salt and ½ teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four ¾-inch thick patties, shaping to fit the bread slices.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired.
Meanwhile brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread slices from grid. Rub both sides of each slice with a garlic quarter.
Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle evenly with cheese; cover with remaining bread slices. Cut burgers in half, if desired; arrange on lettuce-lined platter, if desired.
Baked Spiral Ham
- 7 lbs ham, (smoked and spiral-cut)
- ½ cup pear nectar
- ½ cup orange juice
- ½ cup brown sugar
- ½ cup honey
Mix into a bowl the nectar and orange juice. In a separate bowl mix well the brown sugar and honey.
Put the ham (cut side down) in a baking pan and pour the nectar mix over it. Put the ham in the oven for 15 minutes basting twice with the nectar mix.
After, brush the honey mixture over the ham and bake for about another hour or until the internal temperature is at 140 degrees.
