Week 7 -- Combination Cooking Methods

  • Braising and Stewing: The difference between braising and stewing is the amount of liquid used
    • Braising: benefits of both dry and moist cooking methods. Foods are browned first as in saute. Add vegetables or aromatics. Add liquid to cover product about half way. Cover and cook low and slow
    • Stewing: benefits of both dry and moist cooking methods. Foods are usually cubed or cut into small pieces. Foods are browned first as in saute. Add vegetables or aromatics. Add liquid to cover product entirely. Cover and cook low and slow
  • Blanching: to “par-cook” an item. Cooking partially in hot liquid or fat. Blanched items are used as ingredients, not finished foods. Blanched items are cooked in a second method. Eg., Blanch vegetables to be used in a stir fry or vegetable saute to assure similar texture
    • Cold Blanch: Start out with cold liquid and cold product, and heat together to simmering. Possible use, making stocks or to remove impurities from meat, start by putting meat in cold water, then heat the water and meat together to release impurities (blood, fats and proteins -- scum that rises to surface)
    • Hot Blanch: Start out with water/stock already simmering. Vegetables and fruit, use simmering water, not large violent bubbles
      • Fruit: eg., tomatoes, peaches, blanch then shock with cold water to remove the skin easily
      • Vegetables: sets the color, destroys bad-tasting enzymes, softens the fibers, then apply another cooking method as necessary, eg., good for preparing carrots for a stir fry when adding mushrooms later, carrots softer, mushrooms still firm
    • Difference between cold blanch and hot blanch for a protein product, eg., chicken breast, using chicken broth for simmering (185-205F, small, gentle bubbles), or beef
      • Cold blanch is good for making chicken broth or stock, bones, carcass, large pieces of fat or skin, or shrimp broth using shells, tails, and heads, or beef stock using bits of fatty beef, bones, etc. Cold blanch releases more impurities, blood, fat, etc., leaving it floating in the water, an advantage when making stocks
      • Hot blanch (simmering) is good for chicken or fish that will be used as an ingredient for further cooking or preparation, eg., chicken or fish tacos, chicken or fish salad, chicken pot pie, hot blanch will coagulate proteins faster, stiffening and shrinking the product
    • Advantages of blanching/simmering protein before using protein product for further cooking
      • You can use the saute method to prepare chicken for chicken salad to get that nice caramelized color, but saute uses dry heat and loses some moisture from the product
      • If you are using the product in a pot pie or enchilada, then simmer and retain as much moisture as possible
      • In addition, if you are simmering or poaching, you can add flavor to the product via stock or broth, herbs and spices, garlic, shallots, celery, carrots will add flavor
    • Plate appeal of poached or simmered items is lacking, best when used for going into something else, color is lacking, but the moisture is great

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  • Combination cooking puts color into protein products for better plate appeal
    • For example, Sauteed Salmon with Bourbon and Shrimp Broth Sauce
    • For poaching salmon, after saute, shrimp broth is great
      • First saute the salmon (show-side down at first) to give it nice caramelization and color
      • When the salmon is half-way coagulated up the side, flip it over, give another minute, remove and set aside
      • Then add some bourbon to the rendered fat and fond to deglaze, getting the fond off the bottom of the pan
      • Then add the shrimp broth to make a nice bourbon/shrimp broth sauce (or use chicken broth)
      • Return the salmon to the sauce and poach while the sauce reduces over low heat
      • To add Asian influence add some soy sauce (2 tbs), brown sugar (2 tbs), honey (2 tbs), ginger (1 tsp powdered), 2 garlic cloves (minced), and sesame oil (1 tsp)
      • Thicken the sauce French style by adding a tablespoon or two of butter, or add a little cornstarch slurry if desired
      • Ready to plate with great plate-appeal (show-side up) and nice moisture and flavor

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  • Braising for Tougher Cuts of Meat, ribs, flank steak, chuck roast, brisket, thick pork chops, pork butt
    • Start by browning the product (in this case, cross-cut beef ribs) with the saute method, optionally coating the product with flour to help with browning and sauce, then remove product from pan after browning
    • Optionally saute onions, celery, carrots, etc., in same pan with fond
    • Deglaze pan with some liquid, in this case, red wine
      • Adding some form of acid not only adds flavor but helps tenderize tough beef, rendering fat and breaking down connective tissues
      • Acid sources to consider using include wine, tomato paste, basalmic vinegar
    • Add braising liquid, in this case beef broth, then add back the beef ribs
    • Fill the pan with enough braising liquid to cover the protein product one-third to half way
      • Don’t submerge the product fully
      • When the pan is covered the steam will cook the part extending out of the liquid
      • With an oven-proof pot, you can put it into the oven for better temp control, and to apply heat from all sides convectively instead of just from the bottom with direct, conductive heat, Dutch oven is great
      • Cook low and slow, with two temperature stages, beginning with 325F oven for 1.5 hrs for 3 lb to 5 lb piece of meat (to get meat internal temp up to 180-185F to break down connective tissues, make meat tender), then lower oven to 250F for 40 to 45 minutes per lb (meat internal temp 165F to keep meat moist), check for doneness in the last half hour until the meat is fork tender, falling off bone
      • Consider thickening the resulting braising sauce into a gravy with roux or corn starch slurry, serve with egg noodles, white and wild rice, mashed potatoes, etc
    • Protein products to braise include lamb shanks, leg of lamb, pork butts, country style pork ribs, thick pork chops, beef chuck roast, beef ribs, beef flank steak, beef tri-tip, beef brisket, veal shanks, venison roast (loin)

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Braised Beef Brisket (2 day process)

  • Day 1: Sear and braise whole brisket, separate beef and braising liquid and refrigerate overnight; Day 2: Remove congealed fat from braising liquid, slice brisket, then braise the brisket slices and serve with the cooking liquid, thicken for sauce or gravy as desired
  • Ingredients
    • 1 3.5 to 4 lb beef brisket
    • 3 onions, roughly chopped
    • 3 cloves garlic, minced
    • 1 cup red wine
    • 2.5 cups beef broth, dbl-strength (5 bullion cubes)
    • 3 tbs tomato paste
    • S&P to taste
  • Procedure
    • Sear the brisket in Dutch oven (2-3 minutes per side), then remove
    • Saute onions in Dutch oven, add garlic, cook until garlic is fragrant
    • Add wine to deglaze
    • Return brisket to Dutch oven over the onions
    • In bowl mix beef broth and tomato paste, then pour over the brisket, liquid should come halfway up the side of the brisket
    • Cover the Dutch oven and put in 300F oven for 2 hours (30 minutes per lb)
    • Taste for S&P, consider adding some thyme and rosemary
    • Remove Dutch oven and allow to cool to room temperature (about 1 hour)
    • Wrap the beef brisket in foil and refrigerate overnight
    • Store braising liquid in separate container, cover and refrigerate overnight
    • 2 hours before serving dinner, remove brisket and liquid from refrigerator
    • Remove congealed fat from surface of braising liquid
    • Use knife skills on brisket to remove most visible fat
    • Slice the brisket across the grain into 1/4 inch thick slices
    • Place brisket slices into Dutch oven, and cover with defatted liquid
    • Cover the Dutch oven and put in 300F oven for 1.5 hours (about 22 minutes per lb)
    • Transfer to baking dish along with liquid to serve
    • The liquid can be thickened for sauce or gravy if desired, using roux or corn starch slurry

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Beef Brisket Oven Roasted

  • 1 - 2.5 to 4 lb beef brisket
  • Dry Rub Ingredients
    • 1.5 tsp black pepper
    • 1 tbs New Mexican chili powder
    • 2 tsp mustard powder
    • 1 tbs garlic powder
    • 1 tbs onion powder
    • 1 tsp salt
    • 1 tsp smoked paprika
    • 1 tbs brown sugar
  • Liquid Roasting Ingredients
    • 2 cups beef broth
    • 2 tbs Worcestershire sauce
    • 2 tsp liquid smoke
    • 1 cup red wine
    • 1 tbs tomato paste
  • Gravy/Sauce Ingredients; consider barbecue sauce
    • 1 can cream of mushroom soup
    • 4 oz mushrooms, sliced and sauteed brown
    • 1 small onion, diced and sauteed
    • 4 garlic cloves, minced, sauteed with mushrooms and onions
    • 1/2 soup can of milk
    • 1/2 cup beef broth
    • 1 tbs tomato paste
  • Procedure
    • Provide roasting pan with wire rack that fits inside
    • Preheat oven to 250F
    • Trim most of the fat cap, leaving about 1/4 inch of fat
    • Mix dry rub ingredients, rub brisket, and put brisket on wire rack
    • Mix liquid roasting ingredients, pour into roasting pan
    • Put rack with brisket into the roasting pan, cover tightly with foil
    • Roast brisket at 250F until internal temperature reaches 190F
    • Uncover, then continue roasting at 250F until internal temperature reaches 203F
    • Let brisket rest 30 minutes before slicing against the grain
    • Serve with potatoes, rice, polenta, grits, couscous, pasta, etc, and vegetable
    • Consider making sandwiches, eg. french dip, philly cheese

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Beef Braciole (Rolled/Stuffed Steak)

  • Ingredients
    • 1 beef flank steak (1.5 lbs)
    • 4 slices prosciutto
    • 4 tbs olive oil, divided
    • 1/3 cup panko bread crumbs
    • 1/2 cup parsley, minced
    • 1/3 cup grated parmesan
    • 1/3 cup grated mozzarella
    • 3 garlic cloves, minced
    • 1.5 tsp dried oregano, 1.5 tsp dried basil
    • 1 onion, chopped
    • 1 whole egg, beaten
    • 28 oz can crushed tomatoes
    • 1 cup red wine
    • 1/2 cup beef broth
  • Procedure
    • Put meat between sheets of plastic wrap, and pound thin with mallet
    • Prepare stuffing, combining bread crumbs, parsley, cheeses, 1/3 of the garlic, 1/2 tsp each oregano and basil, S&P to taste (1/4 tsp each), bind with 1 whole egg, use a little olive oil if more moisture is needed
    • Rub meat with 1 tbs olive oil, add layer of prosciutto, then spread the stuffing evenly over the meat, and press flat with spatula
    • Roll into log, so that when the log is cut into pinwheels, the knife cuts across the grain, tie with 5-6 lengths of butcher twine
    • In dutch oven, brown the meat on all sides in 3 tbs olive oil, then remove the meat (bisect the beef roll if necessary for it to fit)
    • Saute the onion in the same oil until tender, deglaze with red wine and reduce by half
    • Reduce the heat, add the tomato sauce, add 1 tsp each oregano and basil, add 1/2 cup beef broth, the rest of the garlic, mix together
    • Put the beef roll back in the dutch oven, top with sauce, cover the pot and simmer for 90 minutes, or until meat is tender (may take 2 hours or more)
    • Remove meat and allow to rest 15 minutes, then slice into thin pinwheels, and serve with the sauce and pasta

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Pork Braciole (Rolled/Stuffed Pork Loin)

  • Ingredients
    • 1 lb pork loin, cut into 6 thin slices (about 2.6 oz each)
    • 6 slices prosciutto, try pepperoni
    • 4 tbs olive oil, divided
    • 1/3 cup panko bread crumbs
    • 1/2 cup parsley, minced
    • 1 bag baby spinach (or frozen), remove excess moisture
    • 1/3 cup grated parmesan
    • 1/3 cup grated mozzarella, or one slice provolone per pork loin cut
    • 3 garlic cloves, minced
    • 1.5 tsp dried oregano, 1.5 tsp dried basil
    • 1 onion, minced
    • 1 whole egg, beaten
    • 4 tbs flour, for dredging bracioles before searing
    • 28 oz can crushed tomatoes
    • 1/2 cup white wine
  • Procedure
    • Put meat between sheets of plastic wrap, and pound thin with mallet (1/8 inch)
    • Prepare stuffing, combining bread crumbs, parsley, spinach, cheeses, 1/3 of the garlic, 1/2 tsp each oregano and basil, S&P to taste (1/4 tsp each), bind with 1 whole egg, use a little olive oil if more moisture is needed
    • Rub meat with olive oil, add layer of prosciutto, then divide the stuffing evenly over the meat, and press flat with spatula
    • Roll into logs, tie with a couple lengths of butcher twine
    • Dredge the meat in flour, shakeoff excess flour, then in dutch oven, brown the meat on all sides in 3 tbs olive oil, then remove and set aside
    • Saute the onion in the same oil until tender, deglaze with white wine and reduce by half
    • Reduce the heat, add the tomato sauce, add 1 tsp each oregano and basil, the rest of the garlic, mix together
    • Put the pork rolls back in the dutch oven, top with sauce, cover the pot and simmer for 2 hours, or until meat is tender (may take 2.5 to 3 hours)
    • Remove meat and allow to rest 15 minutes, then serve with the sauce and pasta

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Spinach Stuffed Pork Tenderloin

  • Ingredients
    • 1.5 lb pork tenderloin
    • 10-12 oz baby spinach
    • 3/8 cup grated parmesan
    • 3/4 cup shredded mozzarella
    • Olive/canola oil
    • S&P to taste
  • Procedure
    • Begin preparing Roasted Garlic Gravy, that is, begin roasting the garlic
    • Blanch the spinach until wilted, strain, and squeeze out all excess moisture, set aside
    • On cutting board, butterfly the tenderloin lengthwise, cover with plastic wrap and pound to about 3/8 inch thick
    • Spread the spinach out over the pork, top with parmesan and mozzarella, season lightly with salt and pepper
    • Tightly roll up the pork like roulade, and tie with 4 pieces of butcher twine, about 2 inches apart
    • Heat up large skillet, add 2 tbs oil, saute the roulade on all sides until golden brown
    • Transfer roulade from skillet to plate, check to see if garlic is finished roasting and remove from oven, then roast the roulade on the foil-lined baking sheet for about 45 minutes, looking for internal temperature of 160F, check temperature at 35 minutes
    • Finish the gravy
    • Remove meat and allow to rest 15 minutes, then serve with the gravy

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Pork Tenderloin with Bread Stuffing

  • Ingredients
    • 1.5 lb pork tenderloin
    • 3/4 cup bread cubes, toasted slightly
    • 1 tbs butter, melted
    • 2 tbs water, warm
    • 1/2 onion, diced fine
    • 1 tbs carrot, diced fine
    • 1/2 celery stalk, diced fine
    • 1 tbs parmesan cheese, grated
    • 2 tsp poultry seasoning
    • S&P to taste
    • 4 12" strips of twine
  • Procedure
    • Preheat oven to 425F
    • Toast bread cubes lightly
    • Butterfly the tenderloin lengthwise, cover with plastic wrap and pound to about 3/8 inch thick
    • Saute vegetables to soften
    • Combine bread cubes, melted butter, water, vegetables, parmesan, seasoning
    • Spread stuffing mixture onto the pork
    • Roll up the pork, and tie with 4 strips of butcher twine, about 2 inches apart
    • Transfer the stuffed pork to a greased baking sheet
    • Bake covered for first 15 minutes, uncover then bake for another 10 to 15 minutes, 145F internal temperature
    • Let rest 10 minutes, then sear on all sides in skillet
    • Remove meat and allow to rest 5 minutes, then serve

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Italian Country Style Pork Ribs

  • Ingredients
    • 2 to 3 lbs country style pork ribs
    • 2 tbs olive/canola oil
    • 1/2 medium onion, diced
    • 1 garlic clove, crushed
    • 1 cup chicken broth
    • 1 can crushed tomatoes (28 oz)
    • 1 can diced tomatoes (14 oz)
    • 1/2 medium onion, diced
    • 1 garlic clove, minced
    • 1.5 tsp dried oregano, 1.5 tsp dried basil
    • S&P to taste
  • Procedure
    • Heat dutch oven, get oil hot for saute/sear, then brown the ribs
    • Remove ribs and set aside, then saute onions and garlic until softened
    • Return ribs to dutch oven, add chicken broth, reduce temperature, cover, and slow simmer for 1 hour
    • Remove ribs and refrigerate, pour off remaining braising liquid
    • Add to dutch oven the crushed and diced tomatoes, 1/2 diced onion, and minced garlic, cover, and slow simmer for 1 hour
    • Add ribs to the tomatoes, add oregano and basil, cover, slow simmer at least another hour
    • Tomatoes should be a nice sauce, ribs fork tender, taste for seasoning and adjust as needed
    • Remove from heat, serve with sauce over rice, pasta, quinoa, or polenta, etc

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Sauerbraten

  • Ingredients
    • 3-4 lbs rump roast/bottom round
    • 4 slices bacon, finely diced
    • 4 tbs AP flour
    • 1/4 cup raisins
    • 3 oz ginger snap cookies, crumbled
    • 1 tbs honey
    • Sauerbraten marinade
    • Additional beef broth, as needed
    • Cornstarch slurry, as needed (or make more roux)
  • Procedure
    • After marinating beef 4 days, remove the beef from marinade, pat dry with paper towels
    • Strain the marinade liquid from the vegetables and reserve both
    • With clean dutch oven, heat 2 tbs of oil and sear the roast till brown on all sides, remove and set aside
    • In dutch oven, fry the bacon, and leave about 2 tbs fat, then put the strained vegetables in the pot and cook for 5-7 minutes, stir in the flour, making roux, add the liquid strained from the marinade, heat and whisk until smooth
    • Add the raisins, honey, and crumbled ginger snaps, then return the roast to the pot
    • Bring to low boil, then cover and reduce heat and simmer for at least 2 hours, until meat is very tender (check roast periodically for doneness/tenderness)
    • When roast is done remove and transfer to cutting board, tent with foil, let rest 10-15 minutes before slicing 1/4 to 1/2 inch thick
    • Prepare the gravy by straining the braising liquid and return to the pot, taste to adjust for salt, pepper, sugar/honey, and if the sour is too strong for sensitive tastes, then remove some of the gravy and dilute what remains with beef broth, and thicken with cornstarch slurry (1 tbs cornstarch to 1 tbs cold water), or use roux (1 tbs melted butter to 1 tbs flour) for thickening, (remember hot roux in cold liquid or cold roux in hot liquid for lump free additions) as needed to develop desired gravy consistency
    • Transfer sliced beef to platter and spoon the gravy over it and serve
    • Serve with German potato pancakes, or boiled/baked/roasted potatoes, spatzle, cabbage, brussell sprouts, green beens, broccoli, cauliflower, beets, applesauce, sour cream, etc, whatever you like

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Coq au Vin

  • Ingredients (3 to 4 servings)
    • 1/2 chicken--breast, thigh, drumstick, 2 wing pieces (mini-drumstick and other half), remove skin and excess fat
    • 4 slices bacon, finely diced
    • 4 tbs AP flour
    • 2 tbs olive/canola oil
    • 8 oz sliced mushrooms, halved or quartered
    • 1 cup pearl onions
    • 1 medium onion, sliced into juliennes
    • 3 cloves garlic, minced
    • 1/4 cup brandy or cognac
    • 1 cup dry red wine (burgundy, merlot, cabernet sauvingon, pinot noir)
    • 1 cup chicken stock
    • 2 carrots, bite-size, large dice
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme
    • 2 tbs butter
    • 1 bunch green onions (scallions) chopped, for color and flavor, added at end
    • 1/3 cup chopped parsley
  • Procedure
    • Cut the breast into 3 equal portions, separate wing sections
    • Optional: marinate chicken in red wine overnight (gives nice color and flavor)
    • Dredge the chicken pieces in flour
    • In dutch oven, saute the bacon with olive/canola oil, remove the bacon and set aside
    • Remove all but 1 tbs fat/oil, saute the chicken to golden in the combination of bacon fat/olive/canola oil
    • Remove chicken, set aside
    • Add onions and carrots to dutch oven, a bit later add garlic, (cook vegetables lightly because they will braise with the chicken later, preserve some texture)
    • Deglaze with brandy
    • Add red wine, cover and reduce by one-half, add chicken broth
    • Add the bacon pieces back in, add chicken back in
    • Put dutch oven in oven (350F) for 45 minutes, covered
    • Put Dutch oven on range top, reducing the sauce by half, taste for seasoning, adjust as needed
    • In another skillet, saute pearl onions and mushrooms, until caramelizing
    • If sauce seems too thin, consider beurre manie or cornstarch slurry
    • Add some green onions and parsley to the sauce, reserving some for garnish at the end
    • Add the pearl onions and mushrooms to the sauce
    • Serve with mashed potatoes, rice, pasta, quinoa, polenta, lentils, cous-cous, toast points, crusty bread, etc,

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Pork Tamales

  • Ingredients (16 tamales)
    • Tamale filling
      • 1.25 lbs shredded pork butt or loin (braised until fall apart tender)
      • 1 large onion, halved
      • 2 cloves garlic
      • 4 dried California chile pods, or use roasted red bell pepper, or sundried tomatoes
      • 2 cups water, or broth
      • 1.5 tsp salt
    • Tamale dough
      • 2 cups masa harina
      • 3/4 cup beef broth
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 2/3 cup lard or shortening
      • 20 dried corn husks
  • Procedure
    • Soak the corn husks in bowl of hot water about 1 hour
    • Brown then braise the pork in Dutch oven with onion and garlic, about 2 hours
    • Remove stems and seeds from chile pods, place in sauce pan with 2 cups water, simmer uncovered for 1/2 hour, remove from heat and cool
    • Transfer cooled chiles and water and onions from the pork braising, to blender and blend until smooth, strain and add salt, set aside
    • Shred the pork, put in saucepan, mix in 1 cup chile sauce and soft simmer about 15 minutes
    • In mixer bowl, beat the lard and 1 tbs of beef broth until frothy (use stand mixer with whip attachment)
    • In another bowl, combine the masa harina, baking powder, and salt
    • Add the masa harina mix into the mixer bowl slowly, using paddle attachment, adding more of the beef broth in small increments at a time, until an easy to spread dough forms
    • Rinse the corn husks and pat dry, then spread dough up to 1/4 inch thick (or less depending on preference), covering the large half of the husk
    • Place 1 tbs of pork filling (or more) onto the dough in the center, then fold the sides of the husks in toward the center, then fold up the smaller end of the husk
    • Put tamales in steamer, open end up, and steam for at least 1 hour
    • Remove the tamales from the steamer and allow to rest 15 minutes
    • Remove tamales from husks and drizzle with chile sauce -- for creamy sauce thicken with cream, sour cream, roux, etc
    • Serve with refried beans, guacamole, rice, etc

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Beef Tamales

  • Ingredients (16 tamales)
    • Tamale filling
      • 1.25 lbs shredded beef (braised bottom round, stew beef, short ribs)
      • 1 large onion, halved
      • 2 cloves garlic
      • 4 dried California chile pods, or use roasted red bell pepper, or sundried tomatoes
      • 2 cups water, or broth
      • 1.5 tsp salt
    • Tamale dough
      • 2 cups masa harina
      • 3/4 cup beef broth
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 2/3 cup lard or shortening
      • 20 dried corn husks
  • Procedure
    • Soak the corn husks in bowl of hot water about 1 hour
    • Brown then braise the beef in Dutch oven with onion and garlic, about 2 hours
    • Remove stems and seeds from chile pods, place in sauce pan with 2 cups water, simmer uncovered for 1/2 hour, remove from heat and cool
    • Transfer cooled chiles and water and onions from the beef braising, to blender and blend until smooth, strain and add salt, set aside
    • Shred the beef, put in saucepan, mix in 1 cup chile sauce and soft simmer about 15 minutes
    • In mixer bowl, beat the lard and 1 tbs of beef broth until frothy (use stand mixer with whip attachment)
    • In another bowl, combine the masa harina, baking powder, and salt
    • Add the masa harina mix into the mixer bowl slowly, using paddle attachment, adding more of the beef broth in small increments at a time, until an easy to spread dough forms
    • Rinse the corn husks and pat dry, then spread dough up to 1/4 inch thick (or less depending on preference), covering the large half of the husk
    • Place 1 tbs of beef filling (or more) onto the dough in the center, then fold the sides of the husks in toward the center, then fold up the smaller end of the husk
    • Put tamales in steamer, open end up, and steam for at least 1 hour
    • Remove the tamales from the steamer and allow to rest 15 minutes
    • Remove tamales from husks and drizzle with chile sauce -- for creamy sauce thicken with cream, sour cream, roux, etc
    • Serve with refried beans, guacamole, rice, etc

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Oven Beef Taquitos

  • Ingredients (12 taquitos)
    • Taquito filling
      • 1 lbs ground or shredded beef (braised bottom round, stew beef, short ribs)
      • 1/2 onion, finely diced
      • 3 cloves garlic, minced
      • 1 tsp ancho chili powder
      • 1 tsp paprika
      • 1/2 tsp salt
      • 1/2 tsp black pepper
      • 1/2 cup beef broth
      • 1/2 cup tomato sauce or (better) salsa roja
      • At least 12 corn tortillas, 5 inch to 6 inch, (flour tortillas will work)
  • Procedure
    • Saute the onions and garlic, then add beef to brown
    • Add seasonings and spices, along with beef broth and salsa
    • Braise beef mixture, uncovered, until nearly au sec
    • Transfer beef mixture to bowl, set aside
    • Preheat oven 400F, line a baking sheet with oiled parchment paper
    • Warm tortillas in skillet until malleable, so they can roll up without breaking
    • Fill each tortilla with 1/4 cup meat mixture, sprinkle a little cheese if desired, roll up, and place on baking sheet, seam side down
    • Brush tops and sides of taquitos with oil so they can crisp up
    • Bake on lowest oven rack for 15 to 20 minutes, flipping half way through
    • Serve with refried beans, salsa roja, guacamole, Mexican rice, pico de gallo, cheese, sour cream, etc

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Chicken Tamales

  • Ingredients (16 tamales)
    • Tamale filling
      • 1.25 lbs shredded chicken (boneless, skinless breasts or thighs)
      • 2 cups chicken broth
      • Salsa Verde
        • 1 lb tomatillos
        • 1/2 cup onion, chopped
        • 2 tbs chili powder
        • 2 garlic cloves, chopped
        • 2 tsp lime juice
        • 1/4 tsp ground cumin
    • Tamale dough
      • 2 cups masa harina
      • 3/4 cup chicken broth
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 2/3 cup lard or shortening
      • 20 dried corn husks
  • Procedure
    • Soak the corn husks in bowl of hot water about 1 hour
    • Simmer the chicken about 20 minutes, cool then cut into small pieces, reserve broth
    • Remove papery husks from tomatillos, cut tomatillos in half, and place cut-side down on foil-lined baking sheet, place under broiler for 5-7 minutes, until tomatillo skins are browned
    • Put the cooked tomatillos, lime juice, onions, garlic, cumin in processor and pulse until all ingredients are finely chopped and smooth
    • Transfer 1 cup of the salsa verde sauce to a saucepan with the cut-up chicken and soft simmer
    • In mixer bowl, beat the lard and 1 tbs of chicken broth until frothy (use stand mixer with whip attachment)
    • In another bowl, combine the masa harina, baking powder, and salt
    • Add the masa harina mix into the mixer bowl slowly, using paddle attachment, adding more of the chicken broth in small increments at a time, until an easy to spread dough forms
    • Rinse the corn husks and pat dry, then spread dough up to 1/4 inch thick (or less depending on preference), covering the large half of the husk
    • Place 1 tbs of chicken filling (or more) onto the dough in the center, then fold the sides of the husks in toward the center, then fold up the smaller end of the husk
    • Put tamales in steamer, open end up, and steam for at least 1 hour
    • Remove the tamales from the steamer and allow to rest 15 minutes
    • Remove tamales from husks and drizzle with salsa verde sauce
    • Serve with refried beans, guacamole, rice, etc

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Seafood Tamales

  • Ingredients (16 tamales)
    • Tamale filling
      • 1/2 lb shrimp
      • 1/2 lb scallops
      • 1/2 lb crabmeat
      • 1/2 lb salmon fillet
      • 2 cups shrimp broth
      • Seafood sauce
        • 1/2 cup white wine
        • 1/4 cup sherry
        • 3/4 cup shrimp broth
        • 3 garlic cloves, minced
        • 1 cup cream (or more as needed)
        • 2 tsp Old Bay (or more to taste)
        • 1/4 tsp ground cumin
    • Tamale dough
      • 2 cups masa harina
      • 3/4 cup shrimp broth
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 2/3 cup lard or shortening
      • 20 dried corn husks
  • Procedure
    • Soak the corn husks in bowl of hot water about 1 hour
    • Cut the seafood up into small pieces
    • Melt 1 tbs butter in skillet, saute garlic, deglaze with wine and sherry, reduce by half
    • Add cream, Old Bay and cumin, warm through
    • Add cut-up seafood, simmer for a couple minutes, not overcooking the delicate seafood
    • Remove seafood and set aside, continue to reduce the sauce, until quite thick, check for seasoning
    • In mixer bowl, beat the lard and 1 tbs of shrimp broth until frothy (use stand mixer with whip attachment)
    • In another bowl, combine the masa harina, baking powder, and salt
    • Add the masa harina mix into the mixer bowl slowly, using paddle attachment, adding more of the shrimp broth in small increments at a time, until an easy to spread dough forms
    • Rinse the corn husks and pat dry, then spread dough up to 1/4 inch thick (or less depending on preference), covering the large half of the husk
    • Put the seafood back into the thickened cream sauce
    • Place 1 tbs of seafood filling (or more) onto the dough in the center, then fold the sides of the husks in toward the center, then fold up the smaller end of the husk
    • Put tamales in steamer, open end up, and steam for at least 1 hour
    • Remove the tamales from the steamer and allow to rest 15 minutes
    • Remove tamales from husks and drizzle with cream sauce, including any leftover seafood
    • Serve with refried beans, guacamole, rice, etc

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Swiss Steak

  • Ingredients (4 servings)
    • 4 (6 oz) cubed steaks
    • 1/2 cup flour for dredging
    • 1 tsp salt
    • 1/2 tsp pepper
    • 2 tbs olive/canola oil
    • 1 onion, medium dice
    • 3 cloves garlic, minced
    • 1 tbs tomato paste
    • 1 cup beef broth
    • 1 can (14 oz) diced tomatoes
    • 2 tsp Worcestershire
    • 1/2 tsp paprika
    • 1/4 tsp oregano
    • 1/4 tsp thyme
    • 1/4 tsp marjoram
    • 2 bay leaves
  • Procedure
    • Preheat oven 300F
    • Coat cubed steaks with flour seasoned with salt and pepper
    • In Dutch oven, heat 2 tbs oil, brown both sides of the meat, about 3 minutes per side
    • Remove steaks, reduce heat and saute onions and garlic, about 3 minutes
    • Add tomato paste, sear for another minute or two
    • Add beef broth, diced tomatoes, Worcestershire, paprika, oregano, thyme, marjoram, bay leaves
    • Bring to simmer, scraping fond from bottom of Dutch oven
    • Return the steaks to the Dutch oven, cover and put in oven for 1.5 to 2 hours, until steaks are tender (you can also braise on the range top, if you need oven for other use)

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Pastitsio

  • Ingredients (6 portions)
    • Meat sauce
      • 1.5 lbs ground beef
      • 2 medium onions, diced
      • 4 garlic cloves, minced
      • 2 tbs olive/canola oil
      • 1 can diced tomatoes (14 oz)
      • 1 tsp sugar
      • 1/2 cup red wine
      • 1/2 tsp cinnamon
      • 1/8 tsp ground cloves
      • S&P to taste (1/2 tsp salt, 1/4 tsp pepper)
    • Bechamel
      • 3 oz butter
      • 3 oz flour
      • 3 cups milk
      • 2 egg yolks
      • 3 oz parmesan
      • 1/4 tsp nutmeg
      • S&P to taste (1/2 tsp salt, 1/4 tsp pepper)
    • Base
      • 10 oz macaroni or penne pasta
      • 1 egg, whisked
      • 3 oz feta cheese, crumbled
  • Procedure
    • Brown ground beef, remove from skillet, discard excess oil
    • Saute onions and garlic until softened
    • Add red wine, cook until au sec
    • Add tomatoes, sugar, and spices, cover pan, simmer about 30 minutes
    • In another large pan melt 3 oz butter, whisk in flour, making roux
    • Add milk in increments whisking to make smooth bechamel, thicken to desired nappe
    • Remove from heat, add some bechamel to the whipped egg yolks, whisk
    • Add the egg yolk mixture to the rest of the bechamel
    • Add parmesan, nutmeg, S&P, whisk in, keep warm but do not cook eggs
    • Cook pasta until just under al dente (it will finish cooking in the oven)
    • Drain pasta, stir in egg and feta
    • Stir 1/4 of the bechamel into the meat sauce
    • Preheat oven to 350F
    • Grease 11 x 7 inch baking dish with oil
    • Fill with pasta as first layer, then meat sauce, top with bechamel
    • Bake about 30-40 minutes, until crust is light golden brown
    • Allow to stand 15 minutes before serving

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Moussaka

  • Ingredients (6 portions)
    • Meat sauce
      • 1.5 lbs ground beef or lamb
      • 2 medium onions, diced
      • 4 garlic cloves, minced
      • 2 tbs olive/canola oil
      • 1 can diced tomatoes (14 oz)
      • 1 tsp sugar
      • 1/4 cup red wine
      • 1/3 cup parsley, chopped
      • 1/2 tsp dried oregano
      • 1/2 tsp dried basil
      • 1/2 tsp dried thyme
      • 1/4 tsp cinnamon
      • 1/8 tsp ground cloves
      • S&P to taste (1/2 tsp salt, 1/4 tsp pepper)
    • Bechamel
      • 4 tbs butter
      • 4 tbs flour
      • 4 cups milk
      • 3 eggs
      • 4 oz parmesan
      • 1/4 tsp nutmeg
      • S&P to taste (1/2 tsp salt, 1/4 tsp pepper)
    • Base
      • 1 large eggplant, cut into 1/4 inch thick rondels
      • 2-3 medium yukon gold potatatoes, cut into 1/8 inch thick rondels
    • Filling
      • 1/2 cup mozzarella, or more as needed
      • 1/4 cup parmesan
  • Procedure
    • Brown ground beef, remove from skillet, discard excess oil
    • Saute onions and garlic until softened
    • Add red wine, cook until au sec
    • Add tomatoes, sugar, and herbs and spices, add beef back in, cover pan, simmer about 30 minutes
    • Slice eggplant, layout on paper towel, salt lightly, allow to sit a few minutes, blot dry
    • Slice potatoes
    • Lightly oil the potatoes and eggplant, layout on baking sheets, bake at 375F for 20-25 minutes, set aside
    • In another large pan melt 4 oz butter, whisk in flour, making roux
    • Add milk in increments whisking to make smooth bechamel, thicken to desired nappe
    • Remove from heat, add some bechamel to the whipped eggs for tempering, whisk
    • Add the egg mixture to the rest of the bechamel
    • Add parmesan, nutmeg, S&P, whisk well, keep warm but do not cook eggs
    • Preheat oven to 375F
    • Lightly grease 12 inch cast iron skillet with oil, or use appropriately sized baking dish
    • Fill with potatoes as first layer, then a thin layer of meat sauce, layer with eggplant, a thin layer of mozzarella and parmesan, the rest of the meat sauce, more mozzarella, top with bechamel
    • Bake about 30-40 minutes, or until crust is golden brown
    • Allow to stand 30 minutes before serving

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Spanakopita

  • Ingredients (9 x 13 inch baking dish)
    • 1.5 lbs baby spinach, roughly chopped
    • 3 garlic cloves, minced
    • 1 bunch green onions, chopped
    • 1/2 cup parsley, chopped
    • 3 eggs, lightly beaten
    • 1 lb ricotta cheese, drained of excess moisture
    • 1 lb feta cheese, crumbled
    • 1 tbs dried dill
    • 1 tbs rice
    • 1 packet phyllo dough
    • 3 tbs olive/canola oil
    • 6 bacon slices, fried and crumbled
    • 2 sticks butter, melted, add 3/8 tsp salt for salted butter
  • Procedure
    • Fry bacon, set aside, and crumble when cool
    • Combine ricotta and feta cheese, 1 tbs dill, 3 tbs oil, mix all together low speed
    • While the mixer is going add the spinach, garlic, green onions, parsley, rice, bacon crumbles, finally add the 3 eggs
    • Lightly oil a 9 x 13 inch baking dish, then coat bottom with thin layer of panko bread crumbs to eliminate soggy bottom
    • Unroll 1 packet of phyllo dough (keep covered with damp towel when not in use)
    • Place 1 sheet of phyllo dough over baking dish evenly, allowing overlap of sides, tuck into bottom edges but allow overlap to remain
    • Brush phyllo in pan with melted butter, then put another sheet of phyllo in pan, in opposite direction of overlap, brush with butter
    • Repeat steps for two more sheets of phyllo dough
    • Spread the spinanch and cheese mixture evenly into the dish, and fold overhanging dough onto the filling, coat with butter
    • Top the pie with remaining phyllo sheets, alternating the overlap, brushing with butter between each sheet
    • Fold over-lapping dough onto itself, brush with butter with each fold, make sure you seal in the edges, use up remaining phyllo accordingly, ensuring center is well-covered and buttered
    • Score the pie in serving size pieces before baking to prevent shattering the delicate top crust when slicing and serving
    • Bake the pie for 35-45 minutes at 400F, until golden brown
    • Allow to stand 15 minutes before serving

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Spanakopita Puffs

  • Ingredients (24 cup mini-muffin pan)
    • 1 lb baby spinach, or 10 oz frozen chopped spinach
    • 1 medium onion, small dice
    • 3 garlic cloves, minced
    • 1/4 cup fresh parsley chopped
    • 2 tbs fresh cilantro chopped
    • 2 sheets puff pastry
    • 2 eggs, divided
    • 3/4 cup feta cheese, crumbled
    • 1/3 cup ricotta cheese, drained of excess moisture
    • Optional: Lay out 24 slices of "pizza style" pepperoni on paper towel, place in microwave and heat for 20 to 25 seconds or so (pepperoni "bacon" softly cooked)
    • Black pepper to taste, try 1/2 tsp
  • Procedure
    • Preheat oven to 400F
    • Saute onion until soft, add garlic and saute until fregrant, add spinach and wilt down
    • Place spinach, onions and garlic in strainer, and get rid of excess moisture, by squeezing
    • Add feta and ricotta to the spinach, onions, and garlic, then add 1 stirred up egg and black pepper, mix to combine evenly
    • Unfold 1 puff pastry sheet (keep other sheet refrigerated for the moment), lightly roll to remove seams, cut into 12 squares
    • Grease 12 muffin cups, then line each cup with puff pastry, pressing in to fill each cup to the top evenly
    • Optional: place crisped pepperoni slice in the bottom of each muffin cup
    • Fill each pastry lined cup with spinach mixture
    • Make egg wash with the remaining egg, and coat the exposed lip of pastry of each cup, turn tops in to seal as possible
    • Unfold the second puff pastry sheet, and repeat the above 4-5 steps until 24 mini-muffin cups have been filled, and use up any remaining egg wash on all 24 filled muffin cups
    • Bake for about 30 minutes, until browned on the outside
    • Allow to cool for 5 minutes before removing puffs from the muffin pan and serving
    • Serve with plain yogurt, tzatziki sauce, tahini sauce, babaganoush, hummus, etc

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Kotopita (Greek chicken pie)

  • Ingredients (9 x 13 inch baking dish -- 6 servings)
    • 1.5 lbs chicken thighs, poached then cubed or shredded roughly
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 1 carrot, julienned
    • 2 bell peppers (red and green, julienned
    • 1 cup broccoli, small heads and thin stem slices
    • 10 oz cheese, mix of feta, parmesan, and mozzarella (or what's on hand)
    • 1 tsp curry powder
    • 2 tsp paprika
    • 1/2 tsp nutmeg
    • 1 cup chicken broth (from reserved broth used for poaching the chicken thighs (add a chicken bullion cube)
    • Up to 1 cup heavy cream or half and half, depending on desired consistency of the bechamel sauce for the filling
    • 3 tbs butter
    • 3 tbs flour
    • 2 eggs, beaten
    • 1 packet phyllo dough
    • 1/2 stick of butter (or more), melted for coating the phyllo sheets
  • Procedure
    • Poach chicken thighs in 2 cups water with 2 chicken bullion cubes, or adjust water/bullion level to cover the chicken, reserve one cup of the poaching liquid to use for hybrid bechamel/veloute sauce for the filling
    • Saute the vegetables until tender, beginning with the vegetables that require the most time on the heat
    • Add the butter and flour to the vegetables, to make the roux with the vegetables
    • Add the reserved chicken broth to the vegetable/roux mixture, then add the cream and nutmeg
    • Add some of the veloute/bechamel sauce to the two eggs, to temper the eggs before adding them to the sauce (no scrambled eggs are desired here)
    • Add the chicken into the bechamel/veloute/vegetable mixture
    • Unroll 1 packet of phyllo dough (keep covered with damp towel when not in use)
    • Place 1 sheet of phyllo dough over 9 x 13 inch baking dish evenly, allowing overlap of sides, tuck into bottom edges but allow overlap to remain
    • Brush phyllo in pan with melted butter, then put another sheet of phyllo in pan, in opposite direction of overlap, brush with butter
    • Repeat steps for two more sheets of phyllo dough
    • Pour the chicken filling evenly into the dish, and fold overhanging dough onto the filling, coat with butter
    • Top the pie with remaining phyllo sheets, alternating the overlap, brushing with butter between each sheet
    • Fold over-lapping dough onto itself, brush with butter with each fold, make sure you seal in the edges, use up remaining phyllo accordingly, ensuring center is well-covered and buttered
    • Score the pie in serving size pieces (4 divisions on the long side and 3 divsions on the short side) before baking to prevent shattering the delicate top crust when slicing and serving
    • Bake the pie for 45 to 60 minutes at 350F, until golden brown
    • Allow to stand 15 minutes before serving

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Burek - Mid-Eastern Phyllo filled with beef, lamb, cheese, etc

  • Ingredients
    • 1 lb ground beef or lamb
    • 1 large onion, chopped
    • 3 garlic cloves, minced
    • 8-12 oz baby spinach
    • 8 oz mushrooms, roughly chopped
    • 2 tbs parsley, chopped
    • 3/4 cup feta cheese, crumbled
    • 1/2 cup mozzarella cheese, shredded
    • Some olive oil for sauteing onions, garlic, etc
    • 2 tbs butter, melted for brushing phyllo
    • 1 lb phyllo dough
  • Procedure
    • Preheat oven to 350F
    • In small frying pan heat the olive oil and add the onions, cook on medium heat for about 3-5 minutes until the onions are translucent
    • Add beef or lamb, cook until browned, add mushrooms
    • Add spinach and wilt down, allowing moisture to deglaze pan, scrape up fond
    • Remove beef or lamb mixture from heat and strain into a bowl and chill in the refrigerator (warm meat with juice will ruin the delicate phyllo and make it soggy)
    • Take phyllo dough and unroll carefully, cut in half to square up the sheets, cover with a moist tea towel to avoid drying
    • Take 3 sheets of phyllo at a time, brush each layer of phylo before stacking, add another layer of 2 sheets, again, brushing each sheet with butter, then after 5 layers, place a good amount of meat down the center, along with the spinanch and feta/mozzarella cheese, leaving about 2" at both top and bottom
    • Using a pastry brush, brush butter all around the edges of the dough, then fold in once all around, fold from the short side up and roll tightly like a cigar, well, more like a burrito, brush with melted butter and place seam side down on a baking sheet lined with parchment paper
    • Bake for about 15-20 minutes or until the bureks are golden brown
    • Serve with a side of plain Greek yogurt or tzatziki sauce

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Butternut Squash Casserole
with Oats Pecan Struesal

  • Ingredients (8x8 inch baking dish)
    • 1 large butternut squash
    • 4 eggs
    • 1/3 cup maple syrup
    • 1/2 cup milk
    • 1 tbs olive/canola oil
    • 2 tbs butter, softened
    • 1/2 tsp salt
    • ---------
    • 3/4 cup rolled oats
    • 3/4 cup AP flour
    • 1/3 cup brown sugar
    • 1/2 cup pecan pieces
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1/8 tsp salt
    • 6 tbs cold butter, cut into small cubes
  • Procedure
    • Preheat oven to 375F
    • Line baking sheet with foil
    • Cut squash in half, rub with oil, place face down on baking sheet, roast 35-45 minutes until tender
    • When cool, scoop out flesh and puree, drain excess moisture through cheese cloth
    • Reduce oven to 350F
    • Oil 8x8 inch baking dish
    • Whisk the squash, eggs, maple syrup, milk, butter, salt, until smooth, pour into baking dish
    • Combine oats, flour, brown sugar, pecans, spices, and pinch of salt
    • Cut the cold butter into the oats mixture with fork until butter is pea-sized clumps
    • Sprinkle streusal over the squash filling
    • Bake at 350F for 30-40 minutes, until browned and puffing up
    • Cool 10 minutes, then serve

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Butternut Squash Cordon Bleu
with ham or mushrooms

  • Ingredients (6 servings)
    • 1 - 2lb butternut squash
    • 1 egg, beaten
    • 1/4 cup green onion, sliced/chopped
    • 7 oz diced ham steak, or mushrooms
    • 4 oz diced gruyere/swiss cheese
    • 1/2 tsp salt, 1/2 tsp black pepper
    • 1 heaping tsp dijon mustard
    • 2 oz gruyere/swiss cheese grated or thinly sliced for topping
  • Procedure
    • Preheat oven to 375F
    • Line small baking sheet with foil
    • Cut squash in half, cut 1/8 inch slice from bottom to help sit flat, scoop out seeds, rub with oil, place cut side up on baking sheet, roast 45 to 60 minutes until tender
    • When cool, scoop out flesh, leaving 1/2 inch attached to the skin all around including the bottom, and place in large mixing bowl, reserve the squash shells
    • Increase oven to 475F
    • Add 1/2 tsp salt, 1/2 tsp black pepper, 1 heaping tsp dijon mustard, and mix and mash
    • Add green onions, ham and cheese, stir in
    • Stuff the squash shells with the mixture
    • Sprinkle top of stuffed shells with grated or sliced cheese
    • Bake for 15 minutes, until cheese is nicely browned, allow to cool 5 minutes
    • Transfer to cutting board and slice each stuffed shell into 4 portions
    • Serve with salad or sauteed zucchini or broccoli or other choice

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Barley Renata

  • Ingredients (2qt baking dish)
    • 1/2 cup barley
    • 1/2 lb shredded beef or pork (pre-cooked, or braise and shred 3/4 lb pork butt or loin, beef bottom round, stew meat, short ribs, etc)
    • 8 oz baby spinach
    • 2 Roma tomatoes, diced
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 8 oz mushrooms, thick sliced
    • 1/2 cup slivered almonds
    • 1/4 cup butter, cubed
    • 1.75 cups beef broth (or consider using the braising liquid from the beef or pork, if you needed to do that braising)
    • S&P to taste, (1/4 tsp each)
  • Procedure
    • In large skillet, saute onion, raw barley, almonds, garlic, wilt the spinach, add mushrooms and tomatoes, then add the precooked beef or pork to heat through, add 1/4 tsp salt, 1/4 tsp pepper
    • Transfer to a 2qt baking dish, stir in beef broth/braising liquid, mixing all ingredients well
    • Bake, uncovered, at 350F for 45-60 minutes until barley is tender and liquid is absorbed
    • Optionally, top with a beef/pork broth pan sauce, thickened with roux (consider using the liquids leftover at the end of the saute, if any, or the pork/beef braising liquid)

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Beef Ginger Masala
Indian-Spiced Beef Stew

  • Ingredients (3-4 portions)
    • 1 lb beef stew meat, 1 inch pieces
    • 2 tbs olive/canola oil (for browning and sauteing)
    • 1 onion, chopped
    • 1 tbs ginger, minced (1/2 tsp ground ginger)
    • 2 cloves garlic, minced
    • 8 oz tomato sauce
    • 1/2 cup beef broth
    • 1.5 tsp brown sugar
    • 1.5 tsp garam masala
    • 1/2 tsp tumeric
    • 1/2 tsp lemon juice
    • 1/2 tsp salt, 1/2 tsp black pepper
    • 1/2 cup frozen peas
    • 1/2 cup heavy cream
  • Procedure
    • Brown beef in medium pot, then remove and set aside
    • Saute onion, ginger, and garlic until tender
    • Add tomato sauce, beef broth, brown sugar, and garam masala, tumeric, lemon juice, salt and pepper, stir in, heat to low simmer
    • Return beef to pot, cover and simmer (braise) for about 2 hours until beef is tender
    • Add peas and cream, continue simmer for 4-5 minutes until heated through
    • Serve with rice, pasta, quinoa, etc

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Beef Tips with Red Wine Gravy
onions and mushrooms

  • Ingredients
    • 1.5 lbs beef stew meat, 1 inch cubes
    • 2/3 cup flour (for dredging meat)
    • 3 tbs olive/canola oil
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 3/4 cup dry red wine (burgundy, merlot, cabernet sauvingon, pinot noir)
    • 1/2 cup brandy
    • 1.5 cups beef broth
    • 1 tsp dried tarragon, 1/2 tsp rosemary, 1/2 tsp thyme
    • 8 oz sliced mushrooms, thick sliced
    • 2 tbs butter
    • S&P to taste
  • Procedure
    • Preheat Dutch oven on range to saute temperature
    • Dredge the stew meat in flour
    • In Dutch oven, saute the stew meat with olive/canola oil, browned, remove and set aside
    • Saute the onions and garlic until soft, scraping up fond
    • Add red wine and brandy, reduce somewhat, add beef broth
    • Add dried tarragon, rosemary, and thyme
    • Return stew meat to the Dutch oven, reduce heat to simmer, cover, about 1.5 to 2 hours, check meat for tenderness (braising)
    • Add mushrooms and simmer another 1/2 hour
    • Check consistency of sauce/gravy, continue to reduce uncovered if needed, or add a bit of water if it's already too thick, check for S&P as desired
    • Add 2 tbs butter to tighten the sauce naturally
    • Serve with potatoes, rice, pasta, quinoa, polenta, lentils, cous-cous, etc, and vegetables of choice

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Indian Butter Chicken (Chicken Makhani)

  • Chicken Ingredients
    • 1 lb boneless skinless thighs, cut into bite-sized pieces
    • Marinade
      • 1/2 cup yogurt
      • 4 cloves garlic, minced
      • 1 tbs ginger, grated
      • 1 tsp chili powder
      • 1 tsp garam masala
      • 2 tsp lemon juice
      • S&P to taste
  • Sauce Ingredients
    • 1 onion, pureed
    • 3 cloves garlic, minced
    • 1 tbs ginger, grated
    • 1 tsp garam masala (or more to taste)
    • 1 tsp chili powder
    • 1 tsp coriander seeds
    • 1 tsp ground cumin
    • 1.5 cups tomato puree
    • 1/2 cup chicken broth
    • 1/2 cup heavy cream
    • tbs olive/canola oil
    • 2 tbs butter
    • 2 tsp lime juice
    • S&P to taste
    • 1/2 cup fresh chopped cilantro
  • Procedure
    • In bowl, mix chicken, yogurt, garlic, ginger, chili powder, S&P, cover and marinate at least 2 hours, overnight is better
    • Preheat oven to 475F, place chicken on foil lined baking sheet, bake for 10 minutes
    • Switch to broiler setting, then broil the chicken for a few minutes to char the top of the chicken
    • In large skillet, add oil and butter, then add coriander seeds, cook for 1 minute, add cumin, onion, garlic, ginger, and cook until onion becomes soft
    • Add garam masala and chili powder, cook for about 1 minute
    • Add tomato puree, bring to simmer, add chicken, cover with lid, simmer about 20 minutes
    • Add heavy cream, taste for S&P, stir in cilantro, allow to cook for a few minutes
    • Serve over basmati rice (saffron rice would be nice), include vegetables of choice on side

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Beef Rendang
Indonesian curry braise

  • Ingredients
    • 1 lb beef stew meat, 1.5 inch cubes
    • 1 onion, sliced
    • 3 garlic cloves, sliced
    • 1 tsp ginger powder
    • 2 tsp salt or more to taste
    • 1 tsp red chili flakes, depending on desired spiciness
    • 1/2 tsp ground coriander
    • 1/2 tsp ground tumeric
    • 1/8 tsp ground cardamom
    • 1/8 tsp nutmeg
    • 2 tbs olive/canola oil
    • 1 can coconut milk
    • 1 tbs brown sugar
    • Zest from a lime, and the juice
    • 3/4 cup uncooked rice, basmati or jasmine, (1.5 cups water or beef/vegetable stock for cooking), or other grain/pasta (eg., cous-cous, quinoa) as desired
  • Procedure
    • Prepare the curry slurry -- put onions, peeled garlic, ginger, salt, red chili flakes, coriander, tumeric, cardamom, nutmeg into food processor and puree fine (a little graininess is okay)
    • Transfer the puree to a skillet with 2 tbs olive/canola oil, and cook over medium heat until most of the moisture has evaporated (7-9 minutes)
    • Add the beef to the skillet, then when the beef browns, add coconut milk, lime zest, lime juice and brown sugar, stir to incorporate, then fill coconut can with water and add that, stir
    • Bring to soft simmer, cook uncovered for approximately 4 hours, stirring every 30 minutes or so, after 3 hours check frequently for liquid level and beef tenderness
    • The end result should be beef that is fork tender, and all the liquids are nearly all evaporated, or keep the consistency and amount of sauce that you desire to go over your rice or other grain/pasta (traditional rendang is quite dry)
      • If the beef is tender before liquid is evaporated, increase temperature to accelerate evaporation until desired sauce consistency is achieved
      • If the liquid is nearly all evaporated before the beef is tender, just add a bit more water and keep cooking until beef is tender
    • Note: As the sauce gets thicker, more stirring is required for even cooking without scorching
    • At the end, sprinkle a bit more lime juice and garnish with chopped cilantro
    • Serve over rice, pasta, quinoa, with vegetables of choice

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Eggplant and Chicken Parmesan

  • Ingredients
    • 1 lb boneless skinless chicken breast, or thighs, sliced thin, pounded flat (1/4 inch)
    • 1 lb eggplant (1 medium eggplant), sliced thin, cross-wise or lengthwise
    • 1/2 cup flour, seasoned for dredging
    • 2 eggs, beaten for dredging
    • 3 tbs parmesan cheese for sauteing
    • 3 garlic cloves, peeled and minced for sauteing
    • 24-28 oz tomato/spaghetti sauce
    • 2 tbs olive/canola oil
    • 1 cup shredded mozzarella (or more)
    • 1/3 cup shredded parmesan (or more)
  • Procedure
    • Put tomato sauce in pot, heat up and season, flavor as desired (oregano, basil, garlic, onion, etc)
    • Prepare large saute skillet, oil, saute minced garlic for a minute
    • Coat eggplant slices in flour, dredge in egg mixture, saute, sprinkle upside with a bit of parmesan before turning over, when golden brown remove and set aide
    • Coat chicken slices in flour, dredge in egg mixture, saute, sprinkle upside with a bit of parmesan before turning over, when golden brown remove and set aide
    • Oil an 8 x 8 baking dish, and put down a very thin layer of prepared tomato sauce
    • Put down a layer of eggplant (1/3 of it) into the dish, then a layer of chicken (1/2 of it), layer of tomato sauce, then mozzarella, and sprinkling of parmesan, repeat that layering
    • Top off with the remaining 1/3 of the eggplant, tomato sauce, mozzarella, and sprinkling of parmesan
    • Bake at 425F for 15 to 25 minutes, until top is golden, and warmed throughout
    • Allow to rest 10 minutes before serving

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Eggplant, Beef, and Spinach Parmesan

  • Ingredients
    • 1 lb ground beef
    • 1 lb eggplant (1 medium eggplant), sliced thin, cross-wise or lengthwise
    • 1 10-oz bag baby spinach
    • 1/2 onion, finely chopped
    • 3 garlic cloves, minced
    • 1/2 cup flour, seasoned for dredging
    • 2 eggs, beaten for dredging
    • 3 tbs parmesan cheese for sauteing
    • 24-28 oz tomato/spaghetti sauce
    • 2 tbs olive/canola oil
    • 1 cup shredded mozzarella (or more)
    • 1/3 cup shredded parmesan (or more)
    • S&P to taste, add a little at each step for well rounded seasoning
  • Procedure
    • Put tomato sauce in pot, heat up and season, flavor as desired (oregano, basil, garlic, onion, etc)
    • Prepare large saute skillet
    • Coat eggplant slices in flour, dredge in egg mixture, saute, sprinkle upside with a bit of parmesan before turning over, when golden brown remove and set aide
    • Saute aromatics, onion and garlic until just softened
    • Add ground beef and saute until just brown, add spinach and cook until it just wilts, remove from heat
    • Oil an 8 x 8 baking dish, and put down a very thin layer of prepared tomato sauce
    • Put down a layer of eggplant (1/3 of it) into the dish, then a layer of beef/spinach mixture (1/2 of it), layer of tomato sauce, then mozzarella, and sprinkling of parmesan, repeat that layering
    • Top off with the remaining 1/3 of the eggplant, tomato sauce, mozzarella, and sprinkling of parmesan
    • Bake at 425F for 15 to 25 minutes, until top is golden, and warmed throughout
    • Allow to rest 10 minutes before serving

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Classic Meatloaf

  • Meatloaf Ingredients
    • 1.25 lb ground beef (lean)
    • 1 medium onion, fine dice
    • 3 cloves garlic, minced
    • 1/4 cup bell pepper, fine dice
    • 1 tbs olive/canola oil
    • 3 slices bread, roughly broken up
    • 1/3 cup milk
    • 1/3 cup parsley, chopped (consider cilantro, basil, oregano, tarragon)
    • 1 tsp paprika
    • 1 tsp Worcestershire sauce
    • 1/2 cup shredded parmesan
    • 1 egg
    • S & P to taste
  • Glaze Ingredients
    • 3/8 cup ketchup
    • 2 tbs brown sugar
    • 1 tsp dijon mustard
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • Optional: some red pepper flakes or cayenne, dash of Worcestershire sauce
  • Procedure
    • Saute onions, bell peppers, and garlic to soft and translucent, set aside
    • In large bowl mix bread and milk well, add parsley, paprika, Worcestershire, parmesan, egg, and sauteed onions, bell peppers, and garlic, mix well
    • Add ground beef, mix thoroughly but do not overwork or pack too tightly, more like folding in (this makes for tender product, instead of dense and tough)
    • Put the meat mixture on a foil/parchment paper lined baking sheet, and form into a loaf about 2.5 inches high, set aside
    • Combine all glaze ingredients into smooth sauce
    • Coat the top of the meatloaf with 1/2 of the glaze sauce
    • Bake at 350F for 50 minutes, apply the rest of the glaze sauce on the meatloaf, bake another 15 minutes
    • Check internal temperature, when 155F in center, remove from oven
    • Allow to rest 10 minutes before slicing and serving

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Italian Meatballs

  • Meatball Ingredients
    • 1 lb ground beef (lean)
    • 1 egg
    • 2 cloves garlic, minced
    • 3 slices bread, 3/4 inch cubes
    • 1/3 cup milk
    • 1/4 cup grated parmesan
    • 3 to 4 leaves fresh basil, finely chopped
    • 1 tsp paprika
    • S & P to taste
    • 2 tbs olive/canola oil
  • Sauce Ingredients
    • 1 medium onion, fine dice
    • 1/2 cup red wine
    • 32 oz tomato sauce/puree
    • 3 cloves garlic, minced
    • S & P to taste
    • 5 to 6 leaves fresh basil, chopped
  • Procedure
    • In large bowl mix bread and milk well, add paprika, parmesan, egg, garlic, and basil, mix well again
    • Add ground beef, mix thoroughly but do not overwork or compress too tightly, more like folding in (this makes for tender product, instead of dense and tough)
    • Form golf ball size meatballs, work the meat as little as possible, and don't compress
    • Saute the meatballs about 2 minutes on top and bottom sides for a little caramelization, remove from pan to plate, set aside -- treat the meatballs gingerly because they are fragile
    • Saute the onions along with the meat drippings and fond, until tender, add red wine and cook down for a minute
    • Add the tomato sauce and stir everything very well, because you don't want to have to stir very much after the fragile meatballs are in the sauce
    • Carefully place the meatballs into the sauce to poach/braise
    • Reduce heat to slow simmer, and cover the pan, with one side vented slightly to allow steam to escape
    • Keep simmering for about 2 hours, stirring frequently to keep anything from sticking to the bottom of the pan, but stir gently to avoid breaking the meatballs
    • Test for S & P, add chopped basil, and serve with pasta, rice, polenta, or on sub rolls with mozzarella or provolone

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Swedish Meatballs

  • Meatball Ingredients
    • 1 lb ground beef (lean)
    • 1 egg
    • 1 small onion and 2 cloves garlic, minced in processor
    • 1/3 cup panko bread crumbs
    • 2 tbs milk
    • 1/4 tsp allspice
    • 1/8 tsp nutmeg
    • S & P to taste
    • 2 tbs olive/canola oil
  • Sauce Ingredients
    • 2 tbs butter
    • 1 tbs olive/canola oil
    • 2 tbs flour
    • 1.5 cups beef stock
    • 1/3 cup sour cream (4-5 tbs)
    • 1/2 cup heavy cream
    • 3 tbs parsley, chopped
  • Procedure
    • In small bowl mix panko and milk well, set aside
    • Saute the minced onion and garlic about 5 minutes until tender, mix in the allspice and nutmeg, remove from heat and set aside to cool
    • In large bowl add onion and garlic, panko mixture, egg, salt and pepper, mix well
    • Add ground beef, mix thoroughly but do not overwork or pack too tightly, more like folding in (this makes for tender product, instead of dense and tough)
    • Form golf ball size meatballs, work the meat as little as possible, and don't compress
    • Saute the meatballs about 2 minutes on top and bottom sides for a little caramelization, remove from pan to plate, set aside -- treat the meatballs gingerly because they are fragile
    • Add 2 tbs butter into pan with meat drippings and fond, allow to melt, add flour, make roux
    • Add the beef stock and stir well to make sauce
    • Carefully place the meatballs into the sauce to poach/braise for about 15 minutes
    • Stir in the sour cream for the last minute
    • Test for S & P, add parsley, and serve with pasta, mashed potatoes, or quinoa, etc

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Chicken Meatballs Stroganoff

  • Meatball Ingredients for 16 meatballs
    • 1 lb ground chicken
    • 1 egg
    • 1/2 onion and 2 cloves garlic, minced in processor
    • 1/2 cup panko bread crumbs
    • 1/3 cup parmesan
    • 1 tsp dried oregano
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp salt, 1/2 tsp black pepper
    • 1 tbs dried parsley
    • 2.5 cups baby spinach, chopped
    • 2 tbs olive or canola oil, divided
  • Stroganoff Sauce Ingredients
    • 3 tbs butter
    • 1 tbs flour
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 8 oz mushrooms, thick slice
    • 1 tsp paprika
    • 1/2 tsp salt, 1/2 tsp black pepper (more or less to taste)
    • 2 tsp Worcestershire sauce
    • 1/2 cup white wine
    • 2 cups chicken stock
    • 1/2 cup sour cream
    • 1/3 cup heavy cream
    • 1 tbs dried parsley
    • 1 tbs tomato paste
  • Procedure
    • Preheat oven to 400F, prepare a baking sheet with parchment paper
    • In large bowl, beat the egg, add chicken, processed onion and garlic, panko, parmesan, 1 tbs oil, oregano, garlic powder, onion powder, salt, black pepper, 1 tbs tomato paste, finely chopped spinach and mix well
    • Divide mixture into 16 equal portions and form meatballs, working the meat as little as possible, and don't compress
    • Place the meatballs onto the parchment lined baking sheet, and brush with the remaining tbs of oil
    • Bake in middle oven for 18-22 minutes, until cooked though, 165F internal temperature
    • In a 12 inch skillet, melt butter, saute onions, garlic, and mushrooms, sprinkle with paprika and the flour, stir for even distribution, forming a roux
    • Add the chicken broth, and dried parsley, simmer a few minutes to allow sauce to thicken a bit
    • Add the wine, stir in well, simmer a couple minutes to reduce the wine
    • Stir in the sour cream and heavy cream
    • Add the meatballs, simmer for a couple of minutes, or until desired sauce consistency is achieved
    • Test for S & P, add parsley or chives or scallions, and serve with pasta, mashed potatoes, or quinoa, etc

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Lamb Kofte

  • Ingredients
    • 1 lb ground lamb (or beef or veal)
    • 1 egg
    • 1/2 onion and 2 cloves garlic, minced in processor
    • 2 tbs mint, finely chopped
    • 2 tbs parsley, finely chopped
    • 1 tsp coriander
    • 1 tsp cinnanmon
    • 1/2 tsp paprika
    • 1/8 tsp nutmeg
    • S & P to taste (1 tsp; 1/2 tsp)
  • Procedure
    • Soak 4 wooden skewers a little ahead of time, if using, or use metal skewers
    • Mince the onion, mince the garlic and finely chop the mint and parsley (note quantity is after chopping)
    • In large bowl add all ingredients, mix well
    • Divide the mixture into four equal portions and press each quarter into a sausage shape (it doesn't have to be as long as you will want yet)
    • Push each sausage shaped kofte on to a skewer and spread it along the skewer a bit so it thins out a little more
    • Put the kofte on a tray or plate and refrigerate for around 30 minutes or so to firm up a little
    • Heat the grill to a medium heat and cook the kofte a few minutes each side until lightly charred and the meat is cooked through, or you can cook them under a broiler
    • Serve with pita or flat bread (flour or corn tortillas work great), pico de gallo, sliced tomatoes, cucumbers, zuchinni, tabbouleh, hummus, babaganoush, muhammara, tzatziki sauce (or whatever you like), quinoa, couscous, rice, polenta, etc

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Beef Stroganoff (Russian)

  • Ingredients (6 servings)
    • 1 lb boneless beef chuck roast (stew meat good)
    • 2 tbs olive/canola oil
    • S & P to taste
    • 1 tbs butter (or more)
    • 1 medium onion, roughly chopped
    • 1 carrot, chopped into 1 inch pieces
    • 4 cloves garlic, minced
    • 8 oz thickly sliced mushrooms (or more)
    • 1 tbs flour
    • 1/2 cup white wine
    • 1.5 cups beef broth (or more as needed)
    • 1 can mushroom soup (condensed)
    • 1 tbs Worcestershire sauce
    • 1 tbs brown sugar
    • 1/2 cup sour cream (or more as needed for sauce and for topping)
    • 1 tbs chopped chives or green onions or parsley (garnish)
  • Procedure
    • Slice the beef thinly (3/8 inch x 3/8 inch x 2 inch batonettes), dry beef well before saute to aid caramelization of sugars
    • Saute the beef in Dutch oven to gain some caramelization, then add 1.5 cups beef broth, stir in 1 can mushroom soup, carrots, and simmer/braise for 1 hour, remove from heat
    • In another pan, add 1 tbs oil and butter, saute the onions, then mushrooms, then garlic until the garlic is fragrant (about another minute), then stir in 1 tbs flour, make roux
    • Deglaze with the wine, cook off the alchohol, then add 1/2 cup of the beef/mushroom soup broth from the Dutch oven, scrape up pan fond to incorporate in the sauce
    • Add contents of the onion/garlic/mushroom saute mixture to the Dutch oven, along with the Worcestershire sauce and brown sugar
    • Bring up heat heat to low simmer, cover Dutch oven and allow to braise for at least 1/2 hour more to tenderize the beef (add more beef broth if needed)
    • Test beef tenderness -- if you want it more tender, add a bit more beef broth (if needed for sauce consistency) and simmer another 15 to 30 minutes
    • When the beef arrives at desired tenderness, add most of the sour cream, keep heat low to prevent the sour cream from curdling (reserve a bit for each plate as a garnish, at least 1 heaping tsp per plate)
    • If you want more sauce, add more sour cream and beef broth
    • Test for S & P, adjust accordingly
    • Serve over pasta, mashed potatoes, quinoa, cous cous, polenta, or grits, etc

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Hungarian Beef Goulash

  • Ingredients
    • 1 lb boneless beef chuck roast, cut into 1.5 inch cubes (stew meat okay)
    • 4 strips bacon, diced
    • 2 tbs olive/canola oil
    • S & P to taste
    • 1 onion, large chop
    • 2 carrots, large chop
    • 8 oz yukon or red potatoes, 1.5 inch chunks
    • 1/3 cup bell peppers, large chop
    • 2 cloves garlic, minced
    • 1 tbs flour
    • 1 tsp caraway seeds, toasted and crushed
    • 1 tbs paprika
    • 1/2 tsp dried marjoram
    • 1/2 tsp dried thyme
    • 1 bay leaf
    • 1/2 cup red wine
    • 1.5 cups beef broth
    • 2 tbs tomato paste
    • 1 tsp sugar
    • 1 tbs balsamic vinegar
    • 4 oz baby spinach, roughly chopped
    • 1/3 cup frozen peas
  • Procedure
    • Fry the bacon in a Dutch oven, remove and set aside
    • Dry beef well, then sear in Dutch oven for caramelization (add more oil if there is not enough bacon fat)
    • Delaze Dutch oven with red wine, add 1 cup beef stock and bay leaf, simmer covered for 1 hour
    • In a skillet, saute the onions, carrots, and bell peppers until slightly softened, then add the garlic and saute for another minute or so, add paprika, caraway seeds, 1/2 tsp black pepper, marjoram, and thyme, add flour and mix with oil, cooking out proteins in the flour, add 1/2 cup beef broth, reduce heat to low simmer for a couple minutes, then add to Dutch oven, along with potatoes
    • Add tomato paste, vinegar, sugar, simmer uncovered for another hour, until meat is tender
    • If liquid runs low, add more beef stock, but the sauce should be quite thick at the end (thin gravy)
    • Add diced bacon, peas, and chopped spinach at the very end, let spinach wilt down
    • Test for S & P, adjust accordingly
    • Serve over buttered egg noodles, polenta, cous cous, grits, etc, or serve in a bowl with crusty bread on the side
    • Garnish with a dollop of sour cream and chopped scallions or chives

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Roasted Lamb Shanks (Kokkinisto)

  • Ingredients for 3 servings
    • 3 lamb shanks
    • 4 Yukon gold potatoes, halved or quartered depending on size
    • 1 tbs fresh ground black pepper
    • 1 onion, diced
    • 1 celery stalk, diced
    • 4 garlic cloves, minced
    • 1 14 oz can diced tomatoes (or equivalent fresh)
    • 1 8 oz can tomato sauce
    • 1 cup beef broth, as needed
    • 1 tsp dried coriander
    • 1/2 tsp dried oregano
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme
    • 2 bay leaves
    • 1/2 tsp salt, 1/2 tsp black pepper
  • Procedure
    • Preheat oven 350F
    • Roast the shanks plain in lightly greased, uncovered 9 x 11 baking dish/pan 1/2 hour, drain excess fat if necessary
    • Add potatoes, onion, celery, garlic, diced tomatoes, tomato sauce, herbs and seasoning
    • Cover baking dish/pan, 2 hours in oven
    • Uncover baking dish/pan, flip shanks, 25 minutes in oven, then flip and roast 25 minutes more or until meat is tender, falling off bone
    • Remove from oven and allow the shanks to rest 10 minutes covered
    • Serve with vegetables, bread, or whatever is desired

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Tuscan Beef Short Ribs

  • Ingredients
    • 3 lbs bone-in beef short ribs (6 ribs)
    • 2 tsp salt
    • 1 tbs fresh ground black pepper
    • 6 cloves garlic, minced
    • 1 onion, diced
    • 2 tbs tomato paste
    • 1/2 tsp dried sage
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme
    • 2 bay leaves
    • 1 cup red wine
    • 1 cup beef broth
    • 1 tsp sugar
    • 2 tbs balsamic vinegar
  • Procedure
    • Sear the beef in hot Dutch oven for color, reduce heat to low, end with bone side down
    • Add wine to deglaze and lower Dutch oven temperature
    • Add tomato paste, stir in to blend
    • Add sage, rosemary, thyme, stir in
    • Add sugar, balsamic vinegar, and beef broth, stir, add bay leaves
    • Adjust heat for low simmer, and braise for about 3.5 hours covered, until meat is tender and bones come loose easily (turn the ribs over every half hour or so during the braising)
    • Transfer the ribs to a warm bowl, set aside
    • Increase heat to reduce the braising liquid by about one half (about 10 minutes)
    • When sauce is thickened, reduce heat to low and return the meat, without bones, to the sauce
    • Traditionally, these ribs are served over polenta, but also good with pasta, rice, quinoa, etc

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Chicken Cacciatore

  • Ingredients
    • 3 boneless, skinless chicken thighs
    • 1 small onion, diced
    • 3-4 cloves garlic, minced
    • 1 bell pepper, diced
    • 1 small carrot, sliced
    • 10 oz mushrooms, sliced
    • 1/2 cup pitted black olives
    • 1/2 tsp dried thyme
    • 1/2 tsp dried basil
    • 1/2 tsp dried oregano
    • 1/2 cup red wine
    • 14 oz crushed tomatoes
    • 4 oz roma tomatoes, quartered
    • S&P to taste
  • Procedure
    • Season chicken with S&P, saute in skillet until golden, 4-5 minutes per side, then remove and set aside
    • Saute onions, carrots, peppers, until onions are becoming transparent
    • Add garlic, mushrooms, and herbs, cook a couple minutes
    • Add wine, scrape up and stir in the skillet fond, reduce wine by half
    • Add crushed tomatoes, roma tomatoes, heat through, then return chicken to the skillet, continue cooking to reheat the chicken (a couple minutes)
    • Cover the skillet, simmer 40 minutes, add the olives, simmer another 10 minutes
    • Serve with polenta, pasta, rice, quinoa, grits, etc

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Corned Beef Brisket I

  • Ingredients
    • 2.5 lbs corned beef brisket
    • Seasoning packet included with the corned beef
    • 1 onion, quartered
    • 4 cloves garlic, whole
    • 2 celery stalks, large chunks
    • 2 carrots, large chunks
    • 1 bell pepper, large pieces
    • 1 tsp black pepper
    • 1/4 cup dijon mustard
    • 1.5 tbs prepared horseradish
    • 1 tsp brown sugar
    • 1/2 tsp black pepper (additional for sauce)
    • 4 yukon gold potatoes, chopped into bite-sized pieces
    • 2 carrots, sliced into bite-sized peieces
  • Procedure
    • Put the corned beef, right from packaging, with juices, into dutch oven
    • Add onions, garlic, celery, carrots, peppers, and 1 tsp black pepper (use large chunks of vegetables for easy removal later--they can be eaten or discarded as desired--probably too mushy at end of cooking time to be enyoyed--the goal here is to create a good vegetable broth for cooking the corned beef--later in the process add vegetables to eat)
    • Add enough water (some people like to add a bottle of dark beer here, think Guinness) to barely cover the vegetables and the beef, bring to boil, then cover the dutch oven and reduce to a simmer for about 2 hours (50 minutes per pound of beef)
    • Prepare sauce for roasting: Combine dijon mustard, horseradish, brown sugar, and black pepper
    • Put corned beef brisket on a rack on a baking sheet, cover one side of the corned beef brisket with the mustard/horseradish sauce
    • Put in oven at 350F for 30 to 45 minutes, or until glaze browns and caramelizes
    • Use the vegetable/beef broth the brisket braised in to cook the potatoes and carrots listed at the end of the ingredients, while the brisket roasts for 30 to 45 minutes in the oven, all should be "done" at the same time
    • Prepare a green vegetable for a side if you desire, not needed but optional
    • Cut the beef across the grain for optimal tenderness, and fall apart goodness

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Corned Beef and Cabbage Stacks

  • Ingredients for 6 servings
    • 12 oz can corned beef
    • 1 small to medium cabbage, cut into 6 steak slices (3/4 inch thick)
    • 1 onion, sliced thin
    • 1 zucchini, shredded
    • 2 carrots, shredded
    • 6 swiss cheese slices (sandwich-size)
    • Sauce for topping
      • 1/2 cup Greek yogurt
      • 1/2 cup mayonnaise
      • 4 garlic cloves, minced
      • Green onions, small chop
      • 1 tbs ketchup
      • 1 tsp dried dill weed
  • Procedure
    • Place the cabbage steaks down on parchment lined baking sheet, sprinkle black pepper
    • Saute onions to soften, then top the cabbage
    • Form 6 - 2 oz corned beef patties, place on top of onions
    • Put swiss cheese slice on corned beef patties
    • Mix the shredded carrots and zucchini, then place on top of cheese
    • Mix the topping sauce ingredients (yogurt, mayonnaise, garlic, green onions, dill weed, apply on top of stack, spinkle black pepper
    • Bake 350F for 35 to 40 minutes
    • Serve with potatoes and toast (rye bread is good)

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Shepherd's Pie

  • Ingredients
    • 1.5 lbs yukon gold potatoes, peeled and chopped for boiling/simmering
    • 1/4 lb bacon, diced
    • 1 onion, small dice
    • 1 carrot, small dice
    • 8 oz mushrooms, large chop
    • 2 cloves garlic, minced
    • 1 lbs ground lamb or beef or combination of the two
    • 1 tbs flour for thickening
    • 1/2 cup red wine
    • 1/2 cup beef broth
    • 2 tsp Worcestershire sauce
    • 1 tbs tomato paste (flavor and thickening)
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme
    • 4 oz baby spinach leaves
    • 1 cup frozen peas
    • 3 tbs butter
    • 1/2 cup cream
    • 1 egg yolk
    • 4 cloves roasted garlic
  • Procedure
    • Boil/simmer 1.5 lbs yukon gold potatoes, beginning with cold water, set aside when tender
    • Saute the diced bacon in 12-inch iron skillet, until golden, not too crispy, but not under cooked, set aside, pour off most of the bacon grease from skillet, keep about 2 tbs
    • Saute the onions and carrots until they begin to soften, but still have some crunch, add garlic and mushrooms, continue to saute until garlic becomes fragrant, mix well
    • Add ground lamb or beef and brown it with the onions, carrots, and garlic, when brown stir in 1 tbs flour
    • Add red wine and beef broth, and mix, simmering and thickening, add Worcestershire sauce, tomato paste, rosemary and thyme, mix well, add spinach leaves, stir in, wilt down
    • Add peas, cook a couple more minutes then remove from heat
    • Drain and mash the potatoes, add 3 tbs butter, 1/2 cup cream, 1 egg yolk, roasted garlic finely minced, mix and mash well
    • Spoon the mashed potatoes over the pie filling, top with the reserved bacon, work the bacon in a bit, then top with a bit of melted butter
    • Bake in 400F oven for 20 to 30 minutes until the potatoes begin to brown/golden, finish off with broiler if needed
    • Allow to sit at least 15-20 minutes before serving

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Tater Tot Shepherd's Pie

  • Ingredients
    • 1 lbs ground lamb or beef or combination of the two
    • 1/4 lb bacon, diced
    • 1 onion, small dice
    • 1 carrot, small dice
    • 1 celery rib, small dice
    • 4 oz mushrooms, large chop
    • 3 cloves garlic, minced
    • 1 cup beef broth (2 bullion cubes)
    • 1 tbs Worcestershire sauce
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme
    • 2 bay leaves
    • 4 oz baby spinach leaves
    • 1/2 cup frozen peas
    • 1 can cream of mushroom soup
    • 1 lb frozen tater tots
    • 1/2 cup grated mozzarella
    • 1/2 cup grated parmesan
    • Procedure
      • Saute the diced bacon in 12-inch iron skillet, until golden, not too crispy, but not under cooked, set aside, pour off most of the bacon grease from skillet, keep about 2 tbs
      • Begin browning ground meat in residual bacon grease (about 1 tablespoon), then add carrots and celery, then onions, finally garlic
      • When meat and vegetables are browned and softened, add 1 cup beef broth and 1 tbs Worcestershire sauce, add rosemary, thyme, and bay leaves, allow to simmer about 1/2 hour, add more water as needed
      • Add mushroom soup to make light gravy, add mushrooms
      • Simmer and thicken slightly, add spinach leaves, stir in, wilt down
      • Add peas, cook a couple more minutes
      • When the mixture is of sufficient consistency to support frozen tater tots, sprinkle the surface with mozzarella, then top with frozen tater tots
      • Begin preheating oven to 425F, meanwhile continue simmering the shepherd's pie filling to thaw the tater tots
      • Bake in 425F oven for about 18 minutes, then sprinkle on the grated parmesan
      • Allow to sit about 10 minutes before serving

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    Bobotie (South Africa national dish)

    • Ingredients
      • 1 lb ground lamb or beef or ostrich
      • 3 strips bacon, diced
      • 1 onion, small dice
      • 2 cloves garlic, minced
      • 1 tsp curry powder
      • 1 tsp garam masala
      • 1/2 tsp allspice
      • 1/4 tsp each dried, coriander, cumin, ginger
      • 3 tbs peach or apricot jam or preserves
      • 1 tsp Worcestershire sauce
      • 1 beef bullion cube, powdered
      • 2 slices white bread, crusts removed, soaked in 2 tbs milk
      • S&P to taste, try 1/2 tsp each
      • 3 eggs
      • 1 cup milk
      • 1/2 tsp tumeric
      • 1/8 tsp nutmeg
    • Procedure
      • Preheat oven to 350F
      • Saute the diced bacon in 10-inch iron skillet, until golden, not too crispy, but not under cooked, set aside, pour off most of the bacon grease from skillet, keep about 2 tbs
      • Saute the onions to soften, but still have some crunch, add garlic, continue to saute until garlic becomes fragrant, mix well
      • Add ground meat and brown it with the onions and garlic, while browning stir in spices (ginger, curry, garam masala, coriander, cumin), fruit jam, Worcestershire, bullion
      • When meat is browned, add the milk-soaked bread (lightly squeezing out excess milk) and work in, along with the reserved bacon
      • Bake uncovereed in skillet for 15 minutes
      • Meanwhile, beat the eggs, milk, and turmeric to make the savory custard mix
      • Remove casserole from the oven and pour egg mix over, pinch of nutmeg on top
      • Return to oven for another 20 to 25 minutes uncovered
      • Surface of the custard golden brown
      • Allow to sit at least 10-15 minutes before serving
      • Serve with rice (other starch, legume) and vegetable side as desired

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    Haggis Modified

    • Ingredients
      • 1/2 tbs butter
      • 1 onion, small dice
      • 1/2 tsp black pepper
      • 3/4 tsp ground coriander
      • 1/2 tsp nutmeg
      • 1 tsp allspice
      • 1/2 tsp dried thyme
      • 1/4 tsp cinnamon
      • 1 lb ground lamb, or beef
      • 1/2 lb chicken livers
      • 4 oz baby spinach leaves
      • 1 cup beef stock/broth
      • 4 oz pinhead or steel-cut oats
    • Procedure
      • Preheat oven to 350F
      • Saute the onion in butter until softened, not browned
      • Roughly chop the chicken livers
      • Add the spices/herbs to the onion, cook a minute, then add ground lamb or beef and chicken livers and brown the meat
      • Add the beef stock/broth, cover and simmer about 20 minutes
      • Add oatmeal, mix well, then transfer to an oven dish, cover and cook 30 minutes
      • Remove the lid and cook another 10 minutes
      • Serve with mashed potatoes and mashed rutabega or turnips
      • Boil the potatoes and rutabega/turnips, add butter and pepper to the rutabega, add some butter and milk to the potatoes, then mash them separately
    • Whisky Sauce
      • 2 tbs butter
      • 1 tsp olive oil
      • 3-4 shallots, minced
      • 2-3 tbs whisky, Scotch good, bourbon OK
      • 1/2 cup beef stock/broth
      • 1/4 cup heavy cream
      • Saute the shallots in butter and oil until translucent, deglaze with whisky
      • Add beef stock, stir in for a few minutes to reduce
      • Lower heat and add cream, taste for S&P

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    Dolmadakia Avgolemono

    • Ingredients
      • 1 lb ground lean beef or lamb or combination
      • 16 oz grape leaves from jar, rinsed, drained, stems removed
      • 1/2 cup olive oil
      • 1/2 cup basmati or jasmine rice, uncooked
      • 1 onion, finely diced
      • 4 cups chicken broth
      • 1/2 cup chopped parsley or cilantro or some of both
      • 1 tbs chopped fresh mint
      • 1 tsp dried dill
      • 1/2 tsp dried oregano
      • 2 tbs lemon juice
      • 1 tsp salt, 1/2 tsp pepper, or to taste
    • Procedure
      • Saute the onons in Dutch oven, until soft
      • Combine the ground meat, herbs, rice, salt and pepper in a large mixing bowl, mix well, add the cooked onions and the oil that they were cooked in, mix well
      • Rinse and dry the grape leaves, cut the hard stem from each leaf, and reserve the smallest and torn leaves to lay on bottom of pot
      • Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem
      • Fold the stem end of leaf over the filling, then fold the sides over and roll up snugly but not too tight, for the rice will expand while cooking
      • Repeat with all of the remaining grape leaves until your filling is gone
      • Layer half of the small and torn grape leaves to create a bed for the dolmades in the Dutch oven
      • Place the dolmades seam side down and very close together over the bed of leaves, so they don't unroll while cooking, season lightly with salt and pepper
      • Pour the olive oil and lemon juice over the dolmades
      • Place the remaining reserved small leaves over the dolmades
      • Pour the chicken broth over the dolmades
      • Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking
      • Cover with lid and bring to a boil
      • Reduce to a simmer and cook about 45 minutes or until tender
      • Carefully strain the liquid out of the pot into a pitcher, there should be 3 cups of liquid, add more water or chicken broth if there’s not enough, pour the broth into a saucepan and bring to a low boil
    • Lemon Sauce (Avgolemono)
      • 3 cup dolmades broth
      • 2 tbs lemon juice
      • 2 egg yolks
      • 2 tbs cornstarch
      • Salt to taste
      • 2 tsp dried dill
      • Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth
      • Add the hot broth to the eggs in small increments and whisk well to temper
      • Add the egg mixture to the pot with remaining domades broth and whisk to combine, bring to a simmer for about 3 minutes or until slightly thickened
      • Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a bowl alongside the dolmades, and serve

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    Chorizo Homemade

    • Ingredients
      • 1 lb ground beef or pork or combination
      • 2.5 tbs New Mexico chili powder
      • 1 tsp ground cumin
      • 1 tsp salt or to taste
      • 1/2 tsp onion powder
      • 1.5 tsp garlic powder
      • 1/2 tsp dried oregano, crushed fine
      • 1/2 tsp dried coriander
      • 2 tsp white vinegar
      • 1 tbs canola oil
    • Procedure
      • In small bowl, add chili powder, cumin, salt, onion powder, garlic powder, oregano, and coriander, mix together to combine
      • In large bowl, add ground pork/beef, the combined chorizo seasonings, vinegar and oil, mix everything together with your hands until well combined, or use stand mixer
      • Use immediately in your favorite recipe or store for later, best left to marinate overnight in refrigerator
      • Prepare cup sized portions in zip-lock bags for refrigeration, then after overnight marination, freeze the bags you will not use within the week, good in freezer up to 3 months

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    Pizza Sausage

    • Ingredients
      • 1 lb ground pork
      • 2 cloves garlic, finely minced
      • 1 tsp paprika
      • 1/2 tsp dried thyme
      • 1/2 tsp fennel seeds
      • 1/2 tsp dried oregano
      • 1/2 tsp dried basil
      • 1/2 tsp onion powder
      • 1/2 tsp garlic powder
      • 1/2 tsp salt, 1/2 tsp pepper, or to taste
      • 1/8 tsp cayenne (or to taste)
    • Procedure
      • Combine all ingredients in a mixing bowl, and mix thoroughly
      • Brown the meat mixture in a skillet
      • Drain on paper towel lined plate
      • Add cooked sausage to pizza, calzone, stromboli, etc

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    Moroccan Lamb Tagine

    • Ingredients
      • 2 lbs boneless lamb roast, cut into 1" pieces
      • 3 cups chicken broth
      • 1 cup dried apricots
      • 1 onion chopped
      • 4 cloves garlic, thinly sliced
      • 1 tsp ground ginger, or 2 tsp fresh minced ginger
      • 2 tbs tomato paste
      • 1/2 tsp ground cinnamon, or one stick cinnamon
      • Small pinch saffron, half a dozen spikes
      • 1/2 tsp tumeric
      • 1/2 tsp coriander
      • 1/4 tsp nutmeg
      • 1/4 tsp cloves
      • Black pepper to taste, try 1/2 tsp
      • 1/2 cup toasted almond slivers, or try chopped pistachios
      • Cooked couscous, for serving
    • Procedure
      • In large bowl, toss lamb with 1 tsp salt, leave at room temperature for 1 hour, or overnight in refrigerator
      • In medium sauce pan, over medium heat, bring chicken broth to low boil/high simmer, remove from heat, add appricots to hydrate, at least 15 minutes
      • In Dutch oven, heat oil, brown the lamb, remove lamb and place on plate, set aside
      • Add onions to Dutch oven, cook until soft, add garlic and ginger, cook until fragrant, about 1 minute, add tomato paste, stir to coat all ingredients, add cinnamon, and other spices, cook until toasted, about 1 minute, then remove from the Dutch oven, set aside (add saffron later)
      • Add broth to Dutch oven, bring to simmer, season with salt and pepper to taste, add lamb back in
      • Cover Dutch oven and simmer until lamb is tender, about 2 hours
      • After 1 hour, add the appricots, vegetables back in to cook with the lamb, add saffron now
      • Remove from heat, allow to rest for about 15 minutes, serve over warm couscous, garnish with almonds or pistachios -- a little fresh, shredded mint is nice too

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    British Steak and Mushroom Pies

    • Ingredients (for 4 -- 6.5 inch by 4 inch gratin dishes)
      • 1.5 lbs beef stew meat, cut into 1" pieces
      • 2 tbs flour (coating the beef before browning)
      • 1 carrot, medium dice
      • 1 onion, medium dice
      • 2 celery ribs, medium dice
      • 8 oz mushrooms, coarsely chopped
      • 1/2 tsp dried thyme
      • 1/2 tsp dried rosemary
      • 2 bay leaves
      • 2 cloves garlic, thinly sliced
      • 8 oz beef broth
      • 8 oz red wine
      • 1/4 cup soy sauce
      • 1 tbs Worcestershire sauce
      • 1 cup frozen peas
      • 2 sheets puff pastry
      • 1 egg for egg wash
      • S&P to taste (careful with salt for the beef broth and soy sauce already are salted, use pepper as desired, at least 1/2 tsp, but more to taste)
    • Procedure
      • In Dutch oven, heat oil, brown the beef, remove lamb and place on plate, set aside
      • Add onions, carrots and celery to Dutch oven, saute lightly, then garlic and mushrooms, and remove the vegetables
      • Add red wine, beef broth, and soy sauce to Dutch oven, bring to simmer and cook down a bit, add beef back in, cover the Dutch oven and simmer until beef is getting tender, about 1 hour
      • After 1 hour of simmering the beef, add thyme, rosemary, bay leaves, 1/2 tsp black pepper, and the vegetables back in to simmer for the final hour or so with the beef
      • If the "stew" requires more thickening, use some roux
      • Taste for S&P, adjust accordingly, use soy sauce for salt to darken the sauce and enrich the flavor
      • Add peas, simmer another 15 minutes, remove from heat and set aside
      • On floured surface, roll out 1 puff pastry sheet to 11x15 for 4 pie bottoms (5.5x7.5 each), and fit those bottoms into 4 gratin dishes
      • Dock the pie bottoms, apply thin coat of eggwash, and parbake at 350F for 10 minutes
      • On floured surface, roll out 1 puff pastry sheet to 10x14 for 4 pie tops (5x7 each), and set aside momentarily
      • Fill the pie bottoms with the "stew" or "pie filling"
      • Apply egg wash to the outer perimeter of the pie bottoms
      • Place the pie tops on the pie bottoms, pinch seal with the tynes of a fork, then cut off excess pastry
      • Apply egg wash liberally to the top of the pies
      • Place the filled gratin dishes on a baking sheet, and put in 350F oven for 40 to 45 minutes, but check at 35 minutes
      • Allow to cool 10 to 15 minutes before serving
      • Serve with a dollop of sour cream, and another vegetable as desired

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    Jamaican Lamb Curry

    • Ingredients
      • 2 lbs boneless lamb roast, cut into 1" pieces
      • 1 lb golden yukons, chopped coarsely
      • 3 carrots, chopped coarsely
      • 1 onion, chopped
      • 2 celery ribs, chopped
      • 4 cloves garlic, thinly sliced
      • 1 tbs curry powder
      • 1/2 tsp ground ginger
      • 1/2 tsp ground allspice
      • 1/4 tsp thyme
      • S&P to taste, try 1.5 tsp salt, 1 tsp pepper
      • 3 scallions, chopped, for garnish (cilantro good, too)
      • Lime juice for sprinkling over finished curry stew before serving
      • Serve over white rice, quinoa, grits, polenta, etc
    • Procedure
      • Put lamb in large bowl, add 2 tsp curry powder, salt, black pepper, ginger, allspice, thyme, toss well with the lamb
      • Put onions and garlic in small processor, along with 2 tbs olive oil, puree until smooth, add to lamb and toss to mix well with lamb, cover with plastic wrap and refrigerate for at least 2 hours or overnight
      • Put 2 tbs of olive oil in Dutch oven, add 1 tsp curry powder, heat until fragrant (about 30 seconds), brown the lamb in the curry oil, work in batches to prevent overcrowding the sautee surface, transfer browned meat to a plate
      • After all lamb is browned, return to Dutch oven along with any meat juices, add just enough water to cover the lamb, then simmer for 1 hour, pot uncovered
      • Add potatoes and carrots to the Dutch oven, simmer another 30 minutes or so, until meat and vegetables are all tender
      • Transfer lamb and vegetables to a large bowl, continue simmering the liquid to reduce and thicken to desired consistency, test for seasoning
      • Return lamb and vegetables to the sauce and warm through
      • Serve over white rice, quinoa, grits, polenta, cous cous, etc, drizzle with lime juice, top with scallions/cilantro

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    Garbanzos, Spinach, and Bacon

    • Ingredients
      • 5-10 oz fresh baby spinach (depending on how much spinach you like)
      • 1 14oz can of garbanzos/chickpeas
      • 4 slices bacon
      • 1/2 onion, thinly sliced
      • 3 cloves garlic, thinly sliced
      • 1/2 tsp paprika
      • 1/4 tsp cumin
      • 1/4 cup toasted almonds
      • S&P to taste
    • Procedure
      • Simmer the garbanzos until soft, 10 to 20 minutes, depending on desired degree of softness
      • Rinse spinach, drain, and set aside
      • Cut bacon into 1/2 in pieces, fry, retain about 2 tbs fat in pan
      • Saute onions in bacon fat, then add garlic, translucent/soft, add paprika and cumin, cook until fragrant, about 1 minute
      • Add the spinach to wilt down, add garbanzos and almonds, stir
      • Test for seasoning, adjust as needed, then serve hot with crostini and cheese (manchego is great here)

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    Crispy Pasta Broccoli

    • Ingredients (3-4 servings)
      • 4 oz orecchiette pasta (little ears)
      • 2 cups broccoli florets
      • 2 tbs olive oil
      • 3 slices bacon, diced
      • Sundried tomatoes (enough for color and flavor) several juliennes, diced
      • 3 cloves garlic, roughly chopped
      • 1-2 tbs butter
      • Parmesan cheese, enough to make nice sauce at the end
      • S&P to taste
    • Procedure
      • Cut bacon into 3/8 in pieces, fry, remove and set aside
      • Boil pasta for 1/2 the recommended time (noted on the package)
      • Add broccoli to pasta boil, cook another 2 minutes, drain, reserving a cup of the starchy pasta water
      • In large skillet with olive oil, saute the garlic lightly, add sundried tomatoes
      • Add the drained pasta and broccoli, stirring occasionally until some of the pasta develops golden toasty bits (about 7 minutes)
      • Add 1/3 to 1/2 cup of the reserved pasta water, along with butter and parmesan (this will make the sauce along with the broccoli which should break down nicely into the sauce), cook another 2 minutes or so (use your eyes to judge desired texture)
      • Add the bacon and mix and serve
      • Consider making with seafood, sausage, chicken, spinach, arugula, etc

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    Seafood Stuffed Manicotti

    • Ingredients (6 servings)
      • 8 oz manicotti pasta (14 shells)
      • For the filling:
        • 8 oz shrimp
        • 6 oz crab meat
        • 4 oz scallops
        • 10 oz baby spinach leaves
        • 1/2 onion/shallot, finely diced
        • 3 cloves garlic, minced
        • 15 oz Ricotta
        • 1/4 cup parmesan cheese
        • 1/2 cup shredded mozzarella
        • 1 egg
        • 1 tsp lemon juice
        • 1 tsp Old Bay
        • S&P to taste
      • For the sauce:
        • 3 tbs butter
        • 3 tbs flour
        • 1.5 cup shrimp broth
        • 1 cup heavy cream
        • 1/4 cup white wine
        • 1/4 cup sherry
        • Pinch of nutmeg
        • 3 slices white American cheese
        • 1/4 cup parmesan
        • S&P to taste
    • Procedure
      • In a large shallow dish, cover manicotti shells with boiling water and season generously with salt, cover with foil or plastic wrap and set aside to soften slightly (about 10 minutes while preparing sauce and filling)
      • To make the sauce, melt the butter in a saucepan over medium heat, add the flour and cook, stirring constantly for about a minute, add the shrimp broth, wine, allow it to cook for about a minute, add the cheese, nutmeg, salt and pepper and cook the sauce for about 5 to 6 minutes stirring constantly, then add heavy cream -- the sauce should be thick but still a bit runny. stir in the parmesan and set aside
      • Preheat the oven to 375 degrees, lightly grease a 9 x 13 baking dish with a little butter/oil and set aside
      • To make the filling, add a couple tbs oil in a large skillet and saute the onion/shallot and garlic for just a couple minutes over medium heat until they develop some color and cook down a bit
      • Add the spinach, cover the skillet with a lid and let the spinach wilt down for a couple minutes, season with some salt and pepper and and cook the spinach mixture uncovered for a couple minutes or until all the spinach is wilted, drain excess water, chop
      • Run the seafood through a food processor, not pureed or turned into mousse, but broken down enough to fit easily through a piping hole to fill the manicotti tubes
      • In a large bowl, stir together the ricotta, parmesan, mozzarella, shrimp, egg, and spinach mixture, along with lemon juice and Old Bay, then delicately fold in the crab to keep from breaking it down too much
      • Ladle some of the sauce in the bottom of your baking dish, once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate to drain, then begin stuffing the manicotti shells by putting filling into a pastry bag or a ziploc bag with hole cut in one corner then squeeze filling the manicotti from either end until filled, then place them into the baking dish
      • Pour the remaining sauce and any leftover filling over the stuffed manicotti and cover the dish with aluminum foil
      • Bake covered for 30 minutes, then remove the foil and continue to bake for an additional 20 to 25 minutes or until the top is golden brown, allow to cool slightly before serving
      • Other seafoods will work well, too, fish, scallops, lobster, octopus, etc

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    Spinach, Ricotta Manicotti

    • Ingredients (6-8 servings)
      • Manicotti, or make cannelloni
        • Prepare pasta dough with 200g flour
        • After cooling and rolling out, cut 4.5 inch by 6 inch pasta sheets
        • Prevent sticking together by sprinkling semolina or cornmeal
      • Filling
        • 8 oz baby spinach
        • 1 lb ricotta cheese
        • 3/4 cup shredded mozzarella
        • 1/3 cup parmesan
        • 2 eggs
        • 2 cloves garlic, minced
        • 1 tsp Italian seasoning (oregano and basil)
        • 1/4 tsp ground nutmeg
        • 3/4 tsp salt
        • 1/2 tsp black pepper
      • Bolognese Sauce
        • 1 lb ground beef
        • 1 tbs olive oil
        • 1 onion, finely diced
        • 1 celery stalk, finely diced
        • 1 carrot, finely diced
        • 2 cloves garlic, minced
        • 2 bay leaves
        • 1/2 cup red wine
        • 28 oz tomato sauce
        • 2 tbs tomato paste
        • 2 tsp Italian seasoning (oregano and basil)
        • 1/2 cup milk
        • 1 tsp salt
        • 1/2 tsp black pepper
      • Topping
        • 1/2 cup shredded mozzarella
        • 1/4 cup parmesan
    • Procedure
      • Prepare pasta dough with 200g flour, cool in refrigerator, roll out to desired thickness, then cut into 4.5 inch by 6 inch pasta sheets (about 10), keep separated by sprinkling cornmeal or semolina
      • Prepare the filling
        • Allow ricotta to drain off excess moisture (up to a few hours in refrigerator over strainer if needed)
        • Heat oil in a medium saucepan, wilt the spinach and squeeze out excess moisture, set aside
        • Combine all filling ingredients in a bowl until well mixed
      • Prepare the bolonese sauce
        • Brown the ground beef in skillet, remove and set aside, draining excess fat
        • Run onions, celery and carrots through processor, then saute until softened, add garlic and cook until fragrant
        • Deglaze with red wine, reduce 50 percent
        • Add 28 oz tomato sauce, tomato paste, bay leaves, Italian seasoning, salt and pepper
        • Add ground beef back in, cover and low simmer for 2 hours, add water as needed
        • Add milk, cover and low simmer for 2 more hours, add water as needed, remove bay leaves
      • Preheat oven to 350F
      • Grease 9 x 13 inch ovenproof baking dish with nonstick spray, spread out a thin layer of the bolognese sauce on the bottom of baking dish
      • Filling the cannelloni
        • Layout the pasta sheets and spoon 3 or more tablespoons of the filling onto 3/4 of each pasta sheet, apply moisture (water on finger) to the remaining 1/4 of the pasta sheet and roll up
        • Place the filled cannelloni seamed side down in the baking dish, continue, setting them side by side
      • Top with remaining bolognese sauce
      • Cover with foil and bake for 45 minutes
      • Uncover, top with mozzarella and parmesan and bake for a further 10-15 minutes, or until cheese is melted and browning

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    Classic Lasagna

    • Ingredients for 9 x 9 baking dish
      • Lasagna Pasta
        • Prepare pasta dough with 200g flour
        • After cooling and rolling out, cut 4.5 inch by 9 inch pasta sheets (about 6)
        • Prevent sticking together by sprinkling semolina or cornmeal
      • Cheese Mixture
        • 8 oz baby spinach
        • 1 lb ricotta cheese
        • 1 lb cottage cheese
        • 2 eggs
        • 3 cloves garlic, minced
        • 1 tsp Italian seasoning (oregano and basil)
        • 1/4 tsp ground nutmeg
        • 3/4 tsp salt
        • 1/2 tsp black pepper
        • 2.25 cups shredded mozzarella for building layers
      • Bolognese Sauce
        • 1 lb ground beef
        • 1 onion, finely diced
        • 1 celery stalk, finely diced
        • 1 carrot, finely diced
        • 2 cloves garlic, minced
        • 2 bay leaves
        • 1 cup red wine
        • 28 oz tomato sauce
        • 2 tbs tomato paste
        • 2 tsp Italian seasoning (oregano and basil)
        • 1/2 cup milk
        • 1 tsp salt
        • 1/2 tsp black pepper
      • Topping
        • 1/2 cup shredded mozzarella
        • 1/4 cup parmesan
    • Procedure
      • Prepare pasta dough with 200g flour, cool in refrigerator, roll out to desired thickness, then cut into 4.5 inch by 9 inch pasta sheets (6), keep separated by sprinkling cornmeal or semolina
      • Prepare the filling
        • Allow ricotta and cottage cheese to drain off excess moisture (up to a few hours in refrigerator over strainer if needed)
        • Heat oil in a medium saucepan, wilt the spinach and squeeze out excess moisture, set aside
        • Combine all filling ingredients in a bowl until well mixed
      • Prepare the bolonese sauce
        • Brown the ground beef in skillet, remove and set aside, draining excess fat
        • Run the onions, celery, and carrots through processor, then saute until softened, add garlic and cook until fragrant
        • Deglaze with red wine, reduce 50 percent
        • Add 28 oz tomato sauce, tomato paste, bay leaves, Italian seasoning, salt and pepper
        • Add ground beef back in, cover and low simmer for 2 hours, add water as needed
        • Add milk, cover and low simmer for 2 more hours, add water as needed, remove bay leaves
      • Preheat oven to 375F
      • Grease 9 x 9 inch ovenproof baking dish with nonstick spray, spread out a thin layer of the marinara sauce on the bottom of baking dish.
      • Layering the Lasagna
        • Spread out a thin layer of the bolognese sauce on the bottom of baking dish
        • Lay down two of the pasta sheets over the meat sauce
        • Spread out another layer of the bolognese sauce (1/3 of the remaining meat sauce) over the pasta, sprinkle with shredded mozzarella (about 3/4 cup)
        • Spoon on 1/2 of the cheese mixture and spread evenly
        • Lay down 2 more pasta sheets over the cheese mixture, then top with another 1/3 of the meat sauce, sprinkling of shredded mozzarella (about 3/4 cup), then spoon on the other half of the cheese mixture and spread evenly
        • Lay down the remaining two pasta sheets over the cheese mixture, spread out the remaining bolognese sauce, and sprinkle with mozzarella cheese (3/4 cup)
      • Place about 6 toothpicks upright around the dish to keep foil from coming into contact with the cheese topping
      • Cover loosely with foil and bake for 45 minutes
      • Uncover and bake for a further 10-15 minutes, or until cheese is melted and browning
      • Let lasagna rest and cool for about 20 minutes before serving

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    Spinach Stuffed Mushrooms

    • Ingredients (enough for 3-4 servings)
      • 10 oz fresh baby spinach
      • 2 lbs fresh mushrooms (ordinary white button mushrooms)
      • 2 slices bacon
      • 1/2 onion, finely diced
      • 3 cloves garlic, minced
      • 1 tbs flour for thickening of stuffing
      • 1/3 cup sherry wine
      • 1/3 cup heavy cream
      • 4 slices white American cheese (sandwich slices)
      • 1/4 cup parmesan
      • 1/4 cup bread crumbs for thickening the stuffing, use judgment for how much, use more for good stuffing texture
      • 1/2 cup beurre blanc sauce
      • S&P to taste
    • Procedure
      • Remove stems from the mushrooms and dice up, set full caps aside
      • Rinse spinach, drain, chop roughly and set aside
      • Dice bacon into 1/4 inch pieces, saute, retain about 2 tbs fat in pan
      • Saute onions in bacon fat, then add garlic, and mushroom stems, after sauteing a couple minutes add flour and cook off the flour proteins, making a bit of roux
      • Add the chopped spinach to wilt down, add the sherry
      • Add American cheese, get melted down, add parmesan
      • Add bread crumbs, form spoonable stuffing texture
      • Check for seasoning, add S&P as desired
      • Using a teaspoon, press a heaping mound of stuffing into each mushroom cap, place on lightly greased baking tray
      • Top with small pieces of cold butter and sprinkle with sherry and parmesan
      • Bake in 350F oven until cooked, try 10 minutes, more if needed, then finish off under the broiler for a minute or two
      • Top with beurre blanc sauce just before serving
      • Serve as appetizer, hors d'oeuvres, or entree
      • Good stuffing for clams, oysters, shrimp, fish, chicken, pork, etc

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    Gizmo Sandwich (Italian style "sloppy joe")

    • Ingredients (4-5 servings)
      • 1/2 onion, small dice
      • 1/3 cup green and red pepper, finely diced
      • 3 cloves garlic, minced
      • 1/2 lb ground beef
      • 1/2 lb Italian sausage, sweet or spicy, your choice
      • 1 tbs Worcestershire sauce
      • 1/3 cup red wine
      • 14 oz pizza or spaghetti sauce (spice up with additional Italian herbs as desired)
      • Mozzerella cheese, shredded, additional provolone a plus
      • S&P to taste
      • Hoagie rolls or hot dog buns
    • Procedure
      • Saute onions and peppers until just beginning to soften
      • Add ground beef and sausage to brown, drain excess fat
      • Add Worcestershire sauce and red wine, reduce, then add tomato sauce, cook until heated through
      • Butter and lightly toast the rolls under the broiler setting in oven
      • Place one layer of cheese in the bottom of the rolls, fill with meat and tomato sauce, then top with mozzarella cheese
      • Put back under the broiler to melt cheese and slightly brown, and serve hot

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    Eggplant Parmesan

    • Ingredients (6 servings)
      • 1 large eggplant (1.5 lbs), sliced lengthwise 1/4 in thick
      • 3 cups meat sauce or marinara
      • 3 eggs
      • Enough flour to coat the eggplant slices
      • Oil, about 1/4 inch in skillet (high smokepoint oil)
      • 1/3 cup grated parmesan
      • Fresh parmesan cheese (parmigiano reggiano)
      • 5 oz shredded mozzarella cheese
      • S&P to taste
    • Procedure
      • In a shallow dish whisk the eggs, stir in the parmesan and set aside, add the flour into another large shallow dish, season with a little salt and pepper (remember the parmesan is salty) and set aside
      • Preheat your oil over medium heat until hot, but not quite smoking
      • Dredge the eggplant into the flour, shaking off any excess, dip into the beaten eggs and add to the hot oil, saute for about a minute on each side until golden brown (note that the eggplant is sauteed francaise and not breaded), then drain on paper towels and season with some salt as soon as they come out of the oil, continue cooking up the rest of the eggplant making sure to put a layer of paper towels between each layer of eggplant to soak up any oil
      • Preheat oven to 375F
      • Take a 9 by 9 casserole dish and spread a little bit of meat sauce/marinara in the bottom, add eggplant in a single layer and add just enough sauce to cover the eggplant but don’t make it too saucy otherwise it will be soggy, sprinkle over the top with lots of fresh parmesan and dot the top with fresh mozzarella, continue with the remaining eggplant, the very top layer should be lots of parmesan, saving the remaining mozzarella to the very end
      • Bake for about 25-30 minutes or until hot and bubbly, top with more fresh parmesan, add the mozzarella and return to oven for 5 minutes or so to melt the mozzarella, then remove from oven and let sit for 20 minutes before serving

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    Chicken Paprikash (Hungarian)

    • Ingredients (4-5 servings)
      • 5 to 6 boneless skinless chicken thighs (or drumsticks/legs, bone in is fine, but get rid of skin)
      • 1 onion, small dice
      • 2 tbs olive/canola oil
      • 2 cloves garlic, minced
      • 1/2 tsp black pepper
      • 3 tbs paprika
      • 14 oz can crushed tomatoes
      • 2 cup chicken broth
      • 1 cup sour cream
      • 1/4 cup heavy cream
      • 3 tbs flour
      • S&P to taste
    • Procedure
      • Heat Dutch oven, add oil, add chicken when oil is hot but not smoking, golden brown, remove and set aside
      • Add onions to the pot with same oil, and garlic, black pepper, paprika, stir well (don't burn the garlic or paprika)
      • Add tomatoes (undrained), chicken broth, and add chicken back in
      • Cover Dutch oven, simmer 45 to 60 minutes
      • Meanwhile, add sour cream (room temp), heavy cream (room temp), and flour to a mixing bowl and whisk smooth
      • After simmering, remove chicken from the sauce in Dutch oven, then add sour cream/cream mixture to the sauce, whisk in thoroughly to prevent lumps (stick blender works well), continue simmering to allow sauce to thicken
      • Add chicken back into the sauce, put cover back on and simmer 5 to 10 minutes longer
      • Turn heat off, transfer chicken to serving dish, top with sauce, garnish with parsely, chives, or green onions, serve over pasta, rice, spaetzle, cous cous, polenta, etc, with crusty bread, a side vegetable or salad

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    Chicken, Dressing, and Gravy (2 day process)

    • Day 1: prepare the chicken and stock, bake cornbread; Day 2: Make the dressing and gravy, pull everything together and serve
    • Ingredients for Chicken and Stock
      • 1 whole chicken, broken down into pieces
      • 3 quarts water (12 cups)
      • 6 chicken bullion cubes
      • 4 tsp poultry seasoning (1 tsp dried sage, 1 tsp dried thyme, 1 tsp dried marjoram, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp garlic salt, 1 bay leaf)
      • 1 whole carrot (for stock)
      • 1 celery stalk (for stock)
      • 1 onion (for stock)
    • Ingredients for Cornbread Dressing
      • 1 cup yellow cornmeal
      • 1 cup AP flour
      • 2 tsp baking powder
      • 1 chicken bullion cube, powdered
      • 2 tsp sugar
      • 3 tbs olive/canola oil
      • 1 egg
      • 1 cup milk
      • 3 tbs butter
      • 1/2 onion, diced
      • 1 medium celery stalk, finely diced
      • 1/4 cup green pepper, diced
      • 1 can cream of chicken soup
      • 1/3 of the chicken, cleaned off bones, and finely chopped (white meat is good here)
      • 2 cups chicken stock (or more as needed)
      • 1/2 tsp dried sage
      • S&P to taste
    • Ingredients for Gravy
      • 4 tbs olive/canola oil
      • 2 tbs butter
      • 7 tbs AP flour
      • 3 chicken bullion cubes, crushed
      • 5 cups chicken stock (or more or less as needed)
      • Remainder of chicken in large chunks
      • Season to taste
    • Procedure for Chicken and Stock
      • Break down the whole chicken into pieces, put into stockpot (use cold water start)
      • Add 3 quarts water with 6 chicken bullion cubes
      • Add onion, carrot, and celery, poultry seasonings
      • Cover pot (cover ajar to allow some steam to escape) and simmer 1 to 1.5 hours
      • Remove pot from heat and allow to cool, remove chicken (cutting board is good place)
      • Clean the chicken from bones, use 1/3 of the chicken to chop small (white meat), and leave the remainder of the chicken in large pieces, put in bowls, reserve giblets for gravy, cover and refrigerate
      • Strain the stock, put in jars and refrigerate (remove fat from the top of jars before using), discard vegetables
    • Procedure for Cornbread Dressing
      • Mix cornmeal, flour, baking powder, powdered bullion, sugar in bowl
      • Add oil, egg, and milk, whisk up well, adjust batter as needed
      • Grease 8 x 12 baking dish, pour/scrape batter in
      • Bake uncovered in 425F oven for about 20 minutes, or until cooked through
      • Allow to cool then chop and break it apart
      • Saute onion, celery, and bell pepper in 3 tbs butter until soft
      • Put crumbled cornbread in bowl, add can of cream of chicken soup, sauteed vegetables, 1/3 of finely chopped white meat, 1/2 tsp sage
      • Add 2 cups of stock or more as needed
      • Taste for S&P, adjust as needed
      • Grease 8 x 12 baking dish, pour/scrape batter in
      • Bake uncovered in 375F oven for about 45 to 50 minutes, or until cooked through
    • Procedure for Gravy
      • Put 4 tbs oil in gravy pot, 1 tbs butter, add 7 tbs AP flour, make roux
      • Add 1 cup stock, mix, add another cup of stock and 3 crushed chicken bullion cubes
      • Keep adding stock as the gravy thickens, up to 2 or more additional cups
      • Add poultry seasoning to taste
      • Taste for S&P, adjust as needed
      • Add in the rest of the chicken, including giblets, in large chunks
      • Taste for S&P, adjust as needed
      • Serve this chicken and gravy over the dressing
    • Serve with cranberry sauce for a taste of the holidays, and a side vegetable, eg., butter beans
    • https://www.youtube.com/watch?v=oFWKOYqeX-E

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    Charleston Chicken Curry

    • Ingredients (4-5 servings)
      • 1 lb boneless skinless chicken thighs, cut into bite size pieces
      • 1 onion, chopped
      • 3 cloved garlic, minced
      • 1 can cream of chicken soup
      • 1/2 cup yogurt (Greek is great)
      • 1/2 cup sour cream
      • 1 tsp ginger, minced (1/2 tsp ginger powder)
      • 1.5 tbs curry powder
      • S&P to taste
    • Procedure
      • Saute chicken in Dutch oven, a little browning is good, remove and set aside
      • Saute onions until soft, add garlic
      • Add cream of chicken soup, yogurt, sour cream, ginger, and curry powder mix well
      • Add chicken back to Dutch oven, in the soup, yogurt, sour cream, ginger, curry mixture/sauce
      • Add chicken broth to thin the curry sauce if needed, warm everything through
      • Serve over pasta, rice, cous cous, polenta, etc, with crusty bread, a side vegetable or salad

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    Seafood Coconut Curry

    • Ingredients (5-6 servings)
      • 1 lb fish fillets, sea bass, cod, haddock, flounder, catfish, etc
      • 1/2 lb shrimp, P&D
      • 1/2 lb bay scallops
      • 2 onions, julienned
      • 4 cloves garlic, minced
      • 1 in piece of ginger, chopped fine
      • 1 tsp curry powder
      • 1/4 tsp cumin powder
      • 1/2 tsp tumeric
      • 1 tsp ancho chili powder
      • 2 tbs tomato paste
      • 1 cup coconut milk
      • 1 cup seafood or chicken broth
      • 2 tsp rice wine vinegar
      • 3 tbs Canola oil
      • S&P to taste (1 tsp/1/2 tsp)
    • Procedure
      • Put onions, garlic, ginger, and curry powdwer into processor, puree into paste
      • Heat 2 tbs oil in skillet, add the onion, ginger, curry paste, add cumin powder, cook several minutes until onions begin to brown
      • Add tomato paste, stir in, add tumeric, chili powder, and a bit of salt (1/2 tsp), stir
      • Add 3-4 tbs broth, stir, simmer 3-4 minutes
      • Add coconut milk, stir
      • add 6 oz broth, stir, cover skillet and cook 5 minutes
      • Add seafood, cover and simmer 10 minutes
      • 6-8 oz of crabmeat, lobster, ocotpus, clams, mussels, etc would also be great in this
      • Let rest 10 minutes, serve over pasta, rice, cous cous, polenta, etc, with crusty bread, a side vegetable or salad

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    Cashew Chicken Curry

    • Chicken Ingredients
      • 1 lb boneless skinless thighs, cut into bite-sized pieces (2 inch chunks)
      • Spice blend, half used for chicken marinade, half for sauce
        • 1 tsp salt
        • 3/4 tsp cumin
        • 1/2 tsp coriander
        • 1 tsp paprika
        • 1/2 tsp tumeric
        • 1 tsp garam masala
    • Sauce Ingredients
      • 1 onion, roughly chopped
      • 2 cloves garlic, minced
      • Other half of spice blend
      • 1 tbs tomato paste
      • 1/2 tsp ginger powder
      • 1/2 cup chicken broth
    • Cashew Cream
      • 2/3 cup roasted cashews (cashew pieces are fine)
      • 1 cup water
    • Procedure
      • In bowl, mix cut-up chicken, 1 tbs oil, and half of the spice blend, mix well, cover and refrigerate for 4-8 hours
      • Saute chicken in butter and oil, browning, caramelizing the chicken, remove from skillet and set aside
      • In same skillet, add onions, garlic, other half of spice blend, tomato paste, ginger powder, saute until onions are translucent, then add chicken broth
      • When sauce in the skillet is simmering, add chicken back in
      • Roast cashews in single layer on sheet pan in 350F oven for 10 minutes, or in skillet for 5 minutes, turning often
      • Make cashew cream by blending cashews in water until finely pureed
      • Add cashew cream to the skillet, stir in well
      • Simmer until sauce reaches desired consistency
      • Serve over basmati/jasmine rice, (saffron rice would be nice), squeeze over some lime juice, (quinoa or pasta or cous cous would be good too) and include vegetables of choice on side

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    Mushrooms Rockefeller

    • Ingredients (3-4 servings)
      • 1/2 lb baby bellas, or white buttons
      • 1 onion, chopped small
      • 2 cloves garlic, minced
      • 8 oz baby spinach, chopped
      • 1 cup heavy cream
      • 1/4 tsp nutmeg
      • 1/2 cup panko
      • 1/4 cup parmesan
      • S&P to taste (1 tsp/1/2 tsp)
    • Procedure
      • Pull stems from mushrooms, and finely chop, set stems aside
      • Slow cook everything in saute pan, onions first to tenderize, add garlic
      • Add chopped mushroom stems
      • Add chopped spinach, stir and wilt
      • Add nutmeg, then simmer things down to thicken a bit
      • Add panko and 2 tsp parmesan to soak up liquids, gauge thickening by eye
      • Judge stuffing for the appropriate consistency for stuffing
      • Stuff the mushrooms with heaping helpings
      • Dust each one with parmesan
      • Pour melted butter over each one
      • Put into 350F oven for 20 to 25 minutes until golden brown

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    Pork Ribs Fast Oven

    • Cooking time: about 2 hours
    • Ingredients
      • 1 rack of St. Louis style ribs or baby back ribs
      • Dry rub
      • Glazing sauce or use favorite bbq sauce
        • 4 oz apricot jam
        • 1 tbs soy sauce
        • 1 tbs rice vinegar
        • 1/8 tsp cayenne
    • Procedure
      • Remove any excess fat from the top of the ribs, remove the silver skin membrane from the backside
      • Place the ribs in a roasting pan, topside up
      • Add 1/8 inch layer of white vinegar to the pan (about 1/3 cup), under the ribs, cover with foil and crimp seal
      • Place in 350F oven for 75 minutes
      • Mix the dry rub
      • Mix the glazing sauce
      • Remove the ribs from the oven and pour off all liquid, nearly a cup, the ribs should be starting to pull away from the bones
      • Season the ribs topside with dry rub
      • Place ribs on medium grill (slow cook), topside down, then put dry rub on the bottomside which is now facing up
      • Use tongs to lift the ribs to look for charring, and nice color is forming, flip them
      • After a couple of minutes, apply the glaze sauce to the topside of the ribs
      • After another couple minutes, flip again, and apply glaze to the backside of the ribs
      • Flip again, and apply glaze to the topside of the ribs again
      • After a couple more minutes of grilling, remove the ribs from the grill, let rest, then serve

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    Pork Ribs Slow Oven

    • Cooking time: about 4 hours
    • Ingredients
      • 1 rack of St Louis style ribs or baby back ribs
      • Dry rub
      • Glazing sauce or use favorite bbq sauce
        • 4 oz apricot or peach jam
        • 1 tbs soy sauce
        • 1 tbs rice vinegar
        • 1 garlic clove, minced
        • 1 inch ginger, minced
        • 1/8 tsp cayenne
    • Procedure
      • Remove any excess fat from the top of the ribs, remove the silver skin membrane from the backside
      • Apply a generous coating of dry rub to all sides
      • Wrap the ribs in heavy duty foil meat side down so that all seams wind up on bottomside, place in a roasting pan, bottomside up like a boat
      • Place in 250F oven for 3 hours
      • Mix the glazing sauce
      • Remove the ribs from the oven and pour off all liquid, the ribs should be starting to pull away from the bones
      • Turn oven up to 350F
      • Apply glaze/bbq sauce to the bottomside of the ribs (do only once), then flip over and apply glaze to the meat side (leaving the ribs in the now open foil)
      • Put back in the oven for 10 minutes, then apply more glaze/sauce, and repeat 4 to 5 more times
      • Cut the individual ribs, apply more glaze/sauce to the newly exposed surfaces, and put back in oven for another 10 minutes
      • Remove from the oven and allow to rest a few minutes, then serve

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    Spanish Stuffed Zucchini

    • Ingredients
      • 2 zucchini
      • 1/2 onion, diced fine
      • 2 cloves garlic, minced
      • 1 tsp salt
      • 1/2 tsp pepper
      • 1/4 tsp dried thyme
      • 10 oz cheese, 4 oz goat, 6 oz grated manchego (or whatever good melting cheese is on hand)
      • 4 tbs bread crumbs
    • Procedure
      • Cut ends off zucchini, then halve lengthwise
      • Use spoon to scoop out seeds and pulp, leaving 1/2 inch border on all sides, reserve the seeds and pulp in a bowl
      • Salt the zucchini inside and place cut-side down on a wire rack for 1/2 hour to get rid of excess water so zucchini doesn't get soggy, and retains shape and texture when baked
      • Finely dice 1/2 onion, mince 2 cloves garlic, saute for about 3 minutes, drain excess water from zucchini seeds and pulp (squeeze in paper towels or cheese cloth), add seeds and pulp to onions and garlic and saute for another few minutes, looking for some carmelization to begin, add thyme, black pepper, stir well, turn off heat
      • Break up the goat cheese into the saute mixture, using residual heat in pan to melt it, add 4 oz shredded manchego, bread crumbs, stir well making a paste
      • Wipe out the zucchini shells with paper towels to remove excess water and salt
      • Stuff the zucchini with the filling mixture, even with top of sides, sprinkle top with remaining manchego
      • Place the zucchini filling-side up on a parchment paper lined baking sheet
      • In 400F oven bake the stuffed zucchini 15 minutes, may require 5 more minutes to get top golden brown
      • Remove from oven, let rest at least 5 minutes before serving

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    Seafood Stuffed Zucchini

    • Ingredients
      • 2 zucchini
      • 1/3 lb shrimp
      • 1/3 lb bay scallops
      • 2 cloves garlic, minced
      • 1 Roma tomato, chopped
      • 2 tbs heavy cream
      • 2 tbs parmesan
      • 2 tbs dry sherry wine
      • 1/2 cup shredded mozzarella
      • 1/2 tsp lemon juice
      • Old Bay seasoning (about 1 tsp or more to taste)
    • Procedure
      • Preheat oven to 350F
      • Cut ends off zucchini, then halve lengthwise
      • Use spoon to scoop out seeds and pulp, leaving 1/2 inch border on all sides, reserve the seeds and pulp in a bowl
      • Salt the zucchini inside and place cut-side down on a wire rack for 1/2 hour to get rid of excess water so zucchini doesn't get soggy, and retains shape and texture when baked
      • Rinse and wipe out the zucchini shells with paper towels to remove excess water and salt, sprinkle with Old Bay, then par-bake for 10 minutes cut-side-up, remove and set aside
      • Saute shrimp and scallops, sprinkled with Old Bay, in butter and oil until shrimp is pink, remove and set aside, when shrimp is cool cut bite-size pieces (about the size of the scallops)
      • Mince 2 cloves garlic, saute for about 2 minutes, adding more butter as needed (don't burn butter or garlic)
      • Drain excess water from zucchini seeds and pulp (squeeze in paper towels or cheese cloth), add seeds and pulp along with tomatoes to garlic and saute for another couple minutes, looking for some carmelization to begin, add sprinkling of Old Bay, stir well, reduce heat, add sherry to deglaze and reduce slightly
      • Add parmesan, cream, lemon juice, and add shrimp and scallops back in, warm through, mix well
      • Stuff the zucchini with the filling mixture, sprinkle top with mozzarella
      • Place the zucchini filling-side up on a parchment paper lined baking sheet
      • Bake the stuffed zucchini about 10 minutes, may require 5 more minutes to get top golden brown
      • Remove from oven, let rest at least 5 minutes before serving

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    Chicken Parmesan

    • Ingredients (4 servings)
      • 2 chicken breasts
      • Flour for dredging
      • 2 eggs, beaten for dredging
      • Bread crumbs mixed with parmesan cheese for dredging
      • 4 tbs olive or canola oil
      • 6 oz marinara sauce or more to taste
      • 6 oz shredded mozzarella or cheese of choice
      • 4 oz parmesan for topping
      • 1/2 tsp dried basil, 1/2 tsp dried oregano
    • Procedure
      • Slice chicken breasts horizontally, 4 thinner breast pieces
      • Dredge chicken in flour, shake off excess flour
      • Coat the floured breasts with egg
      • Dredge the breasts in bread crumb/parmesan mixture, set aside on baking sheet or plate
      • Bring skillet and oil to 365F, then saute the breasts in 2 batches if needed until golden brown
      • Prepare baking sheet with parchment liner, and layout the breast pieces
      • Apply thick marinara sauce to 1/2 inch of each edge, then top with shredded mozzarella and parmesan cheese
      • Put in oven 375F, for 10-15 minutes, or until cheese melts
      • Remove from oven, sprinkle with basil or oregano
      • Let rest 5 minutes before serving

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    Eggplant Tomato Rondels

    • Ingredients (3-4 servings)
      • 1 large eggplant, sliced 3/8 inch rounds, 16 slices
      • 2 large tomatoes, thin sliced, 8 slices each
      • Garlic Spread
        • 2 cloves garlic, minced
        • 1/4 tsp salt
        • 1/4 tsp black pepper
        • 1/4 tsp paprika
        • 1/4 tsp basil
        • 1/4 tsp oregano
        • 1 tbs olive oil
      • 1/2 cup shredded mozzarella or cheese of choice
      • 1/4 parmesan for topping
    • Procedure
      • After slicing eggplant, sprinkle lightly with salt for osmotic effect, set aside for 1/2 hour
      • Dry the eggplant, layout on parchment paper lined baking sheet, lightly score the top surface, checkerboard style (3/8 inch grid), coat each one liberally with garlic spread
      • Bake in 390F oven for 15 minutes, then remove
      • Top each eggplant slice with a tomato slice, then add layer of shredded mozzarella, then top all with sprinkle of parmesan
      • Bake in 390F oven for 15 minutes, then remove, and serve

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    Thai Glazed Carnitas

    • Ingredients
      • Prepared 1.25 lbs to 1.5 lbs pork carnitas
      • 1 tsp black pepper
      • 1/2 tbs molasses
      • 1/2 tbs peanut butter
      • 2 tsp soy sauce
      • 5 garlic cloves, minced
      • 1 inch ginger, grated
      • 1 tsp coriander powder
      • 2 tbs brown sugar
      • 1 tbs honey
      • 1 tsp sesame oil
      • 1 tsp rice vinegar
      • 1/2 tsp cumin powder
      • 1/2 cup chicken broth
    • Procedure
      • Add all ingredients except pork
      • Bring to simmer, reduce by 50 percent
      • Add carnitas, continue to cook until nice glaze forms
      • Serve with rice, cilantro, vegetable (broccoli or zucchini or summer squash or green beans, sugar snap beans, etc)

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    Tacos de Carnitas

    • Ingredients
      • Prepared 1.25 lbs to 1.5 lbs pork carnitas
      • Corn or flour tortillas
      • Various taco toppings: lettuce, chopped tomatoes, salsa, chopped onions or scallions, sliced avocados, guacamole, cheese, cilantro, sour cream, squeeze of lime, etc
    • Procedure
      • Shred the carnitas
      • Fill the tacos as desired
      • Serve with refried beans, Mexican rice, guacamole, sliced avocados, etc

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    Pork Carnitas (orange & milk braised)

    • Ingredients (9-12 portions)
      • 3.5 lbs pork butt/shoulder, cut into 2 inch cubes, leave fat intact for now
      • 2 tsp salt
      • 2 tsp black pepper
      • 4 cloves garlic, chopped
      • 2 bay leaves, torn in half
      • 1 tsp ground cumin
      • 1 tsp dried oregano
      • 1/2 tsp cinnamon
      • Orange zest from 1 large orange, peeled, not grated
      • 1/2 cup orange juice
      • 2 cups milk
      • 2 tbs olive/canola oil
    • Procedure
      • Put cubed pork in a bowl to season it with S&P
      • In a Dutch oven sear the pork cubes for browning
      • Add chopped garlic, bay leaves, cumin, oregano, cinnamon, orange zest, 1/2 cup orange juice, and 2 cups milk
      • Bring to gentle simmer for 2 hours, until the pork is just fork tender (fork goes in easily, but pork is not mushy)
      • Remove meat to a bowl to prepare for crisping in the oven
      • In large baking dish, apply some of the floating fat from the braising liquid to the bottom, just enough to coat
      • Transfer meat into the dish, spoon over more of the floating fat from the braising liquid over the meat
      • Put into a 450F oven for 15 minutes, stir the pork, flipping pieces over, then return to the oven for 3 to 5 minutes under the broiler to nicely crisp up the outside, should be moist and soft inside
      • Serve over rice, polenta, grits, pasta, or starch of choice, consider nachos and refried beans, cilantro, avocado, a squeeze of lime, cheese and sour cream, also tacos de carnitas and Thai glazed carnitas

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    Pork Adobo (Filippino)

    • Ingredients (6 servings)
      • 2 lbs pork butt/shoulder, thick pork loin slices can work (1.5 inches thick or more)
      • 1/4 cup rice vinegar
      • 1/3 cup soy sauce
      • 6 cloves garlic, chopped
      • 1 bay leaf
      • 1/2 to 3/4 tsp black pepper
      • 2 tsp brown sugar
      • 2 cups chicken or beef broth
    • Procedure
      • In a medium dutch oven sear the pork until browned on all sides
      • Add the vinegar, soy sauce, garlic, bay leaf, peppercorns, sugar, and broth, and bring to a soft boil
      • Reduce the heat to medium low, cover, and simmer/braise for 3 to 4 hours, check pork doneness from time to time along the way
      • Cut up or shred the pork as desired, removing excess fat
      • Remove the cover and continue simmering for another 30 minutes to reduce the sauce, skimming off excess fat
      • Pour some of the reduced sauce over the cut-up or shredded pork
      • Serve over rice, polenta, grits, pasta, or starch of choice, consider nachos and black beans, cheese and sour cream

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    Chicken Adobo (Filippino)

    • Ingredients (6 servings)
      • 6 boneless, skinless thighs
      • 1/4 cup rice vinegar
      • 1/3 cup soy sauce
      • 4 cloves garlic, chopped
      • 1 bay leaf
      • 1/2 to 3/4 tsp black pepper
      • 2 tsp brown sugar
      • 14 oz can coconut milk
      • 1/2 tsp ground black pepper
    • Procedure
      • Rinse the chicken pieces and thoroughly pat dry with paper towels, brown the chicken in Dutch oven on all sides until crisp
      • Add coconut milk, soy sauce, vinegar, sugar, pepper, bay leaf, garlic, bring to a simmer and reduce the heat to low, cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid)
      • In the last 10 minutes of cooking, remove the cover to reduce/thicken the sauce slightly, be careful not to heat the sauce too aggressively, or the sauce may "split," and transform from sticky/creamy to oily
      • Serve over rice, polenta, grits, pasta, or starch of choice

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    Spam Musubi (Hawaiian)

    • Ingredients (6 servings)
      • 1 12 oz can spam, cut into 6 slices
      • 2 tbs brown sugar
      • 3 tbs soy sauce
      • 1/2 tsp sesame oil
      • 2 cloves garlic, minced
      • 4 eggs, beaten
      • 1.5 cups jasmine rice
      • 3 cups water
      • 1 tbs rice wine vinegar
      • 1 tsp brown sugar
      • 1/2 tsp salt
      • 1 Nori package, cut into 6 servings
    • Procedure
      • Prepare rice, simmer 1.5 cups jasmine in 3 cups water, about 20 minutes or use rice cooker
      • Saute spam in a teryaki sauce, see above (brown sugar, soy sauce, garlic, simmering for a few minutes on each side to be sure the spam absorbs the marinade, then take it out and set aside
      • Using same pan as spam was simmered in, after carefully wiping out any leftover marinade, add some oil then eggs and prepare an omlette in the French style, pulling back the edges and tilting pan to fill the liquid eggs into the openings, providing nice folds in the flat omlette, turn over carefully to maximize the size of the omlette for cutting nice rectangles later
      • Using same skillet (wiping it pretty clean first, of course), saute spam slices, previously simmered in teryaki, in oil to provide a bit of caramelization and crunch, then set aside
      • Weigh out the cooked rice and divide into 6 servings, then shape into spam sized toppings (rectangles the size of the spam)
      • Cut the omlette to the size of the spam, six portions
      • Layout a nori serving (1/2 of each full sheet--6 cut pieces total), then top with rice, then a slice of omlette, then a slice of span, then wrap it tight with the nori, done
      • Slice into thin slices (pinwheels), then drizzle with mayonnaise, perfection

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    Baked Spaghetti

    • Ingredients (3-4 servings)
      • 8 oz ground beef
      • 5 oz pasta (spaghetti, angel hair, ziti, penne, etc)
      • 2 cups spaghetti/marinara sauce, or more as desired
      • 1.5 cups shredded mozzarella (divided)
      • 1 egg, beaten
      • 1/3 cup grated parmesan
      • 2 tbs olive oil, divided
      • Add onions, mushrooms, peppers, etc, as desired
    • Procedure
      • Brown the ground beef in skillet, breaking up fine, and set aside
      • If using, saute onions, mushrooms, peppers, then add to beef
      • In medium pot,simmer marinara, stir in the beef
      • Prepare the pasta according to package, draining just before desired al dente texture (pasta will cook more when baked), toss with light amount of olive oil, set aside to cool
      • In medium bowl combine egg and parmesan, add pasta and coat evenly, set aside
      • Use 9x9 baking dish, oil lightly, add pasta and spread even layer, add thin layer with 1/2 cup mozzarella, pour even sauce layer with the marinara/meat sauce, top with 1 cup mozzarella
      • Cover the baking dish, bake 350F for 1/2 hour, uncover then bake 10-15 minutes longer until cheese on top browns
      • Remove from oven, cover loosely and allow to stand 10 minutes before serving
      • Optionally try using meatballs or sliced Italian sausage

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    Chicken Paprika with Chickpeas

    • Ingredients (4-5 servings)
      • 5-6 boneless, skinless chicken thighs
      • 1 cup dried chickpeas
      • Follow instructions for soaking and cooking chickpeas
      • 1 tbs paprika
      • 1 tbs smoked paprika
      • 1 tsp salt
      • 3/4 tsp pepper
      • 1/2 tsp garlic powder
      • 1/4 tsp dried oregano
      • 1 medium onion, thinly sliced
      • 1 tbs lemon juice
      • 10 oz baby spinach, blanched and wilted, drained of excess moisture
    • Procedure
      • Soak the chickpeas for 24 hours, drain completely, rinse well
      • Simmer chickpeas in fresh water for 1/2 hour, drain and rinse
      • A day ahead, stir together the paprika, salt, garlic powder, pepper and oregano in a bowl, add chicken and coat well, refrigerate overnight
      • Preheat oven to 350F
      • Layer greased casserole dish (large enough for chicken with space in between) with onions with 1 tsp olive/canola oil mixed in
      • In large bowl, add chicken, chickpeas, and spinach, coat with lemon and oil and spice mixture
      • Arrange chicken pieces on top of the onions in casserole dish, arrange the chickpeas and spinach between the chicken pieces
      • Bake uncovered at 350F for 40-45 minutes, or until the internal temperature of the chicken reaches 165F
      • Remove from oven, cover loosely and allow to stand 10 minutes before serving

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    Chicken and Dumplings (5-6 servings)

    • Ingredients for Base
      • 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
      • 1 carrot, diced small
      • 1 onion, diced small
      • 1 stalk celery, diced small
      • 4 cups chicken broth
      • 2 tbs flour
      • 1/2 cup frozen peas, thawed
      • 1/4 cup heavy cream
      • 1/4 cup white wine
      • 1.5 tsp poultry seasoning
      • S&P to taste
    • Ingredients for Dumplings
      • 1 cup flour
      • 1/2 cup milk
      • 2 tbs heavy cream
      • 1.5 tbs butter, melted
      • 1.5 tsp baking powder
      • 1/2 tsp salt
      • 2 to 3 tbs freshly chopped chives, or finely chopped green onion
      • 1/4 tsp black pepper
    • Procedure
      • Add the oil in a large dutch oven and preheat it over medium high heat, dredge the chicken in the flour, shake off any excess and add it to the hot oil, saute the chicken for about 3 to 4 minutes or until golden brown on all sides, remove the chicken to a plate, set aside
      • In the same pot, add the carrots, onion and celery, season with a little salt and cook the veggies over medium heat until they begin to cook down and develop some color, 7 to 8 minutes
      • Add the chicken back in and sprinkle over the poultry seasoning along with the wine and broth and bring to a boil, partially cover the pot, reduce the heat to medium low and simmer the mixture for about 45 minutes
      • Add heavy cream and peas and cook for a few minutes while preparing the dumplings
      • In a large bowl, mix together all ingredients for the dumplings, the batter will be lumpy but that's what it’s supposed to look like, don't overmix
      • Using a tablespoon, and another spoon, place dollops of the dough all over the top of the base stock
      • Check consistency for desired thickness, if thinner is desired add more chicken broth, if thicker is desired, consider adding some cornstarch slurry
      • Partially cover the pot with the lid and simmer for about 15 minutes, remove from heat, allow them to rest for about 5 minutes and ready to serve

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    Bavarian Sauerkraut

    • Ingredients (8 servings)
      • 4 slices bacon, fried and crumbled
      • 1 onion, fine dice
      • 32 oz sauerkraut, drained and rinsed
      • 2 tsp brown sugar
      • 1 tsp caraway seeds
      • 5/8 cup chicken stock
      • 3/8 cup sherry
    • Procedure
      • Fry the bacon, set aside, crumble when cool
      • Saute onions in bacon drippings, until translucent
      • Add drained and rinsed sauerkraut to onions, heat through (no caramelization)
      • Stir brown sugar, caraway seeds, chicken broth, sherry into sauerkraut mixture
      • Reduce heat to low and simmer until almost au sec, 30 to 40 minutes
      • Serve as a side dish, or use with hot dogs, sausage dogs, corned beef sandwiches, etc

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    Creamed Spinach Casserole

    • Ingredients (3 servings)
      • 3 slices bacon, fried and crumbled
      • 1 onion, diced
      • 3 cloves garlic, minced
      • 1.5 bags baby spinach
      • 1 tbs flour
      • 1 tbs butter
      • 1/2 cup milk or so depending on desired consistency of bechamel
      • 1 tbs butter for greasing ramekins
      • 4 tbs panko bread crumbs
      • 2 tsp butter for panko
      • 3 tbs grated parmesan cheese
    • Procedure
      • Fry the bacon, set aside, crumble when cool
      • Saute onions in bacon drippings, until translucent, add garlic
      • Add spinach to onions and garlic, heat through until wilted, set aside
      • In small sauce pan melt butter, add flour making roux, add milk making bechamel
      • Put spinach and onions in processor, along with half of the bechamel sauce, and mix, leaving some texture to the spinach and onions (not a baby food puree)
      • Stir in more bechamel sauce into the processed spinach and onions as needed, and add crumbled bacon and stir, set aside
      • In small pan melt 2 tsp butter, add panko bread crumbs just to coat lightly with butter, take off heat, stir in parmesan cheese and set aside
      • Grease 3 ramekins (5 to 6 oz size) with butter
      • Divide the spinach, onion, bacon mixture evenly among the ramekins
      • Top each ramekin with the panko and parmesan mixture
      • Bake in 350F oven until bubbly, and finish off for a couple of minutes under broiler to toast the bread crumbs and cheese if needed

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    Chicken Quenelles Gratin

    • Ingredients (3 servings -- about 4 quenelles each)
      • 1 lb chicken, skinless breast or boneless skinless thighs
      • 3 eggs, 1 whole, 2 whites
      • 1/4 cup heavy cream
      • 3/4 cup grated cheese, gruyere or mozzarella
      • 1.5 cups marinara sauce
      • 2 tbs olive oil
      • 2 tsp dried tarragon
      • S&P to taste (1/2 tsp salt, 1/2 tsp black pepper)
    • Procedure
      • Bring large pot of boiling salted water to simmer
      • Preheat oven to 400F
      • Large dice the chicken and put in food processor with S&P, pulse a couple times
      • Separate 2 whites from 2 eggs, turn on processor, add tarrago, slowly add the egg whites and the whole egg, and slowly add the cream
      • Using 2 soup spoons form quenelles and place them in simmering water, cook for about 4 minutes, they will float to the surface
      • Once cooked remove the quenelles from the simmering water with slotted spoon and drain on paper towels
      • Put 1/3 cup of marinara into each of 3 gratin baking dishes
      • Place about 4 quenelles in each gratin dish, leaving a little space between them
      • Evenly divide the remaining marinara, spooning over the quenelles
      • Sprinkle the quenelles with grated cheese
      • Bake in 400F oven about 15 minutes, slightly browning cheese, then serve

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    Seafood Quenelles Esoffier

    • Ingredients (3 servings -- about 4 quenelles each)
      • 1 lb chicken, skinless breast or boneless skinless thighs
      • 3 eggs, 1 whole, 2 whites
      • 1/4 cup heavy cream
      • 3/4 cup grated cheese, gruyere or mozzarella
      • 1.5 cups marinara sauce
      • 2 tbs olive oil
      • 2 tsp dried tarragon
      • S&P to taste (1/2 tsp salt, 1/2 tsp black pepper)
    • Procedure
      • Bring large pot of salted water (sea water salinity) to simmer
      • Preheat oven to 400F
      • Large dice the chicken and put in food processor with S&P, pulse a couple times
      • Separate 2 whites from 2 eggs, turn on processor, add tarrago, slowly add the egg whites and the whole egg, and slowly add the cream
      • Using 2 soup spoons form quenelles and place them in simmering water, cook for about 4 minutes, they will float to the surface
      • Once cooked remove the quenelles from the simmering water with slotted spoon and drain on paper towels
      • Put 1/3 cup of marinara into each of 3 gratin baking dishes
      • Place about 4 quenelles in each gratin dish, leaving a little space between them
      • Evenly divide the remaining marinara, spooning over the quenelles
      • Sprinkle the quenelles with grated cheese
      • Bake in 400F oven about 15 minutes, slightly browning cheese, then serve

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    Duck a L'Orange

    • 2-day process
    • Ingredients (4 servings)
      • 5 lbs whole duck
      • 2 lbs russet or yukon gold potatoes, peeled and quartered
      • 2 oranges, divided
      • 3 onions, divided
      • 8 garlic cloves divided, left whole, but peeled
      • 3 whole carrots, roughly chopped
      • Canola/olive oil, salt and black pepper as needed
      • 1/2 cup white wine
      • Grand Marnier as desired, 1/4 to 1/2 cup
      • Orange juice as needed for sauce, try 1 cup
      • 1/2 cup sugar
      • 1/2 cup port wine
      • 1/2 cup rice vinegar (or try red wine vinegar or basalmic vinegar -- the idea is a sweet sour sauce)
      • 1.5 lb rough cut potatoes for roasting in duck fat
    • Procedure
      • Bring large 3 gal pot of water to low boil for blanching the duck
      • Preheat oven to 360F
      • Remove neck, giblets, wing tips and flats, and ends of leg bones, set aside but these will be roasted with the duck during the first part of the roasting to be used for stock later
      • Trim excess skin from duck (set aside for frying as crackling), then using fork, prick holes all over the duck's skin wherever fat under the skin is thick (helps fat to drain out during roasting), or alternatively, score the duck on both sides with a sharp knife, deep enough to penetrate into the fat layer, but not so deep as to reach the meat within
      • Remove wishbone to ease carving later and add to pieces being roasted for later stock making
      • Place the duck into the large pot of boiling water to blanch for two minutes (tightens skin and helps fat rendering for good crisping of skin)
      • Transfer duck to colander to drain and cool somewhat, then pat dry inside and out with paper towels
      • Season duck inside and out with salt and black pepper, then stuff the duck with one orange and one onion that have both been quartered, also stuff in 4 garlic cloves and thyme
      • Fill a roasting pan with carrots and 2 onions roughly chopped (for duck to sit upon while roasting and ultimately to add flavor to the stock and sauce), then set the duck on top of the vegetables
      • Roast the duck in 360F oven for 2 hours (flipping the duck half way through the roasting time), drain the duck fat accumulated in the duck cavity into the pan, transfer the duck to a shallow pan for cooling and refrigeration, cover with foil, allow duck to rest and cool, then refrigerate for finishing off the next day, meanwhile pour the duck fat in bottom of roasting pan through a strainer into a bowl to be set aside and refrigerated for use the next day
      • Transfer the vegetables from the bottom of the roasting pan to a strainer over another bowl, and add the vegetables that had stuffed the duck, squeezing the roasted orange pieces, allow drippings to enter the bowl
      • Add 1/2 cup white wine to roasting pan to deglaze and incorporate the fond, then strain the juices through the strainer holding the vegetables, discard the vegetables and strained particles, and refrigerate the juices (separate from the duck fat) for beginning stock formation the next day
      • Next day, put duck on cutting board, then slice along the breast bone on both sides to separate breasts from carcass, and slice off the thighs and legs at same time to halve the duck for further roasting, set 2 duck halves aside for the moment
      • In Dutch oven, get stock for sauce going, add all parts (wing pieces, carcass, neck, roasted vegetables, etc, along with some water or chicken broth, plan to simmer for a couple hours to make good stock, withhold the excess roasted skin from stock for further frying up crackling pieces (be sure to leave skin on duck halves -- breasts, legs, thighs for further roasting)
      • After giving the stock a head start, preheat oven to 360F, then lay out the 2 duck halves (about 75% cooked at this point) in a 12 inch cast iron skillet, drizzle the halves with Grand Marnier (a healthy coating but not excessive), then bring a little heat to them from below on the range (this preheats the skillet, and starts the heating process for the duck halves from the bottom side, a couple tbs of butter in the skillet won't hurt a thing (smile)
      • Meanwhile, as the duck halves begin cooking, prepare and roast the potatoes according to Crispy Christmas Roast Potatoes, or use some other desired starch product, however crispy roast potatoes done in duck fat is a real treat, and there will be plenty of duck fat to use
      • Place duck halves in iron skillet into 360F oven, check it in 1/2 hour, skin crispiness is key, but not more than 175F internal temperature
      • Now, make the sauce, beginning with producing some caramel -- in a 10 inch iron skillet add 1/2 cup sugar, 1/2 cup rice vinegar
      • Watch carefully for the caramelization browning (not too deep a brown)
      • Then, take another orange and use a vegetable peeler to get the surface rind of the orange (not the white part), julienne the rind, and add to the sauce mixture, and reduce, add some of the duck stock (about 1 cup or more), keep reducing, taste and if needed add more duck stock, of course add the juice of the 2nd orange to the sauce, continue reducing until good nappe is achieved for coating the finished duck
      • After 30 minutes in the oven, check the duck halves for desired doneness, splash with a bit more Grand Marnier, then finish off under broiler if crispier skin in desired
      • Serve with the golden brown duck-fat-roasted potatoes and vegetable of choice

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    Coquilles Saint Jacques

    • Ingredients (4 servings -- 4 - 6 oz ramekins each, or large scallop shells)
      • 16 oz sea scallops
      • 1/2 lb mushrooms, large dice
      • 1/2 cup onions/shallots, diced
      • 1 cup white wine
      • 1/2 cup cream
      • 1 egg yolk
      • 1 tsp dried tarragon
      • 1/4 cup gruyere, shredded
      • S&P to taste (1/2 tsp salt, 1/2 tsp black pepper)
    • Procedure
      • Saute shallots or onions unti transluscent and a little bit golden
      • Add mushrooms, saute until golden
      • Add white wine
      • Bring to poaching temperature and add scallops for about 2 minutes per side (remember that these will get finished off under a very hot broiler, so a little undercooked is better than overcooked here, avoid leathery, overcooked scallops)
      • Transfer scallops to a small bowl or plate, set aside for the moment
      • Run the shallot and mushroom mixture through a strainer into a pan, add any accumulated liquid from the reserved scallops
      • To the cooking liquid in the pan add cream, then reduce by about half, using cream reduction technique, then remove from heat and let it cool for a couple minutes, down below 165F to avoid coaguating the protein of the egg yolk which is the next step of sauce thickening
      • Add egg yolk and whisk rapidly to avoid coagulation of the egg, just use the egg yolk to further thicken the cream sauce
      • Remove from heat, add tarragon, then begin final assembly in the 6 oz ramekins
      • Parse out equal portions of the onion/mushroom mixture into each ramekin (or large scallop shell)
      • Then divide the scallops equally into each serving container
      • Then spoon out the cream sauce equally into each ramekin or scallop shell
      • Top each ramekin or shell with shredded gruyere or grated parmesan
      • Sprinkle with a bit of paprika or cayenne, as desired, for color and flavor
      • Broil on high until the cheese melts and turns golden brown, then serve

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    French Cassoulet

    The French cassoulet is a rustic dish with origins in southern France from the 14th Century. There are many variations, but always consisting of at least two kinds of meat and any of a number of varieties of beans. This recipe suggests using chicken, sausage, and white beans.

    • Ingredients (3 servings)
      • 3 boneless skinless chicken thighs
      • 1 onion, medium dice (about 3/4 cup)
      • 3 bacon strips, diced
      • 1 Italian sausage (4 to 5 oz), cut into 1/2 inch thick slices (cut on bias to produce ovals)
      • 15 oz can of white beans, or beans of choice
      • 1/2 cup chicken stock/broth
      • 2 garlic cloves, minced
      • 1/2 tsp dijon mustard
      • 1/4 tsp dried thyme
      • 1/4 tsp dried rosemary
      • 2 bay leaves
      • 1/2 cup red wine
      • 1/4 cup panko bread crumbs tossed with a tbs of oil
    • Procedure
      • Heat a Dutch oven for sauteing the bacon (crisp up and set aside), then saute the chicken thighs in the bacon fat to light golden (about 4 minutes per side), then remove and set aside
      • Turn the range heat to low medium heat, and saute the onion for a few minutes in the same Dutch oven and oil, until just beginning to soften
      • Add thyme, rosemary, bay leaves, and garlic, then continue to cook over low heat until the garlic and herbs become fragrant
      • Deglaze with red wine, scrape up the fond, and simmer until au sec
      • Put the chicken back in, along with any juice on the plate, then add the sausage
      • Add the chicken stock and bring the heat up a notch, then add the dijon mustard and stir in
      • Mash up about 1/3 of the beans then add them all to the Dutch oven, stirring in well, for the mashed beans will serve as a thickening agent for the sauce
      • Let the stew come up to a bubble (strong simmer)
      • Put the lid on the Dutch oven, and cook for 20 minutes, then remove the lid and allow the sauce to reduce to desired consistency, remove bay leaves
      • Sprinkle the stew with panko bread crumbs that have been tossed in oil, a light coating
      • Put Dutch oven under broiler to brown the bread crumbs a bit
      • Serve with a salad and crusty bread

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    Mediterranean Lamb Stew

    • Ingredients (6 servings)
      • 2 lbs boneless leg of lamb, cut into 1.5 inch cubes
      • 1 onion, medium dice (about 3/4 cup)
      • 3 ribs celery, roughly chopped (1/2 inch pieces)
      • 4 carrots, roughly chopped
      • 1 can (6 oz) black olives, pitted and drained
      • 8 oz mushrooms, large chop
      • 1 can (14 oz) diced tomatoes
      • 3 garlic cloves, minced
      • 1/2 tsp dried thyme
      • 1/2 tsp dried rosemary
      • 1 inch ginger root, peeled and grated
      • 2 tsp orange zest
      • Juice of 1 orange
      • 2 bay leaves
      • 1/2 cup red wine
      • 1.5 cup beef broth
      • 2 tbs honey
      • 1.5 lbs yukon gold potatoes, peeled and cut into 1.5 inch pieces
      • 3/4 cup frozen peas
      • 1 tbs flour
    • Procedure
      • Heat a Dutch oven for sauteing the lamb pieces to brown, then remove and set aside
      • Turn the range heat to medium, and saute the onion for a few minutes in the same Dutch oven and oil, until just beginning to soften
      • Add celery and carrots, then continue to cook over low heat until the celery begins to soften
      • Remove carrots, set aside until later, add 1 tbs flour, mix well
      • Remove onion, celery, roux mixture, set aside separately
      • Add lamb back into Dutch oven, heat again at saute temperature for a couple minutes, stirring
      • Deglaze with red wine, scrape up the fond, and simmer to 1/2 reduction
      • Add thyme, rosemary, bay leaves, ginger, orange zest, and garlic, then continue to cook over low heat until the garlic and herbs become fragrant
      • Add beef broth and juice of one orange
      • Add 2 tbs honey, stir well
      • Add diced tomatoes
      • Cover the pot and transfer to 320F oven for 1 hour
      • Add carrots and return to oven for 45 minutes more, cover on
      • Add potatoes and return to oven for 15 minutes more, cover on
      • Add more beef broth if needed to keep everything covered
      • Add mushrooms and black olives, and return to oven 15 more minutes, cover on
      • Add peas, and return to oven 15 more minutes, cover on
      • Serve with crusty bread or toasted baguette or garlic toast

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    Guinness Irish Lamb Stew

    • Ingredients (6 servings)
      • 2 lbs boneless leg of lamb, cut into 1.5 inch cubes
      • 1 onion, medium dice (about 1 cup)
      • 3 ribs celery, roughly chopped (1/2 inch pieces)
      • 3 carrots, roughly chopped
      • 1.5 lbs yukon gold or red potatoes (1.5 inch pieces)
      • 3 garlic cloves, minced
      • 1/2 tsp dried thyme
      • 1/2 tsp dried rosemary
      • 1/2 tsp black pepper
      • 2 bay leaves
      • 12 oz Guinness or other dark ale/stout
      • 1.5 cup beef broth (or more as needed)
      • 3/4 cup frozen peas
      • 1 tbs flour
    • Procedure
      • Heat a Dutch oven for sauteing the lamb pieces (dusted with flour) to brown, then remove and set aside
      • Saute the onion, celery, carrots, and garlic for a few minutes in the same Dutch oven and oil, until just beginning to soften
      • Add 1 tbs butter, 1 tbs flour, mix well
      • Add lamb back into Dutch oven, heat again at saute temperature for a couple minutes, stirring
      • Deglaze with Guinness, scrape up the fond, add beef broth and bring to simmer, liquid should just cover everything, add more beef broth as needed
      • Add thyme, rosemary, bay leaves, and simmer covered for 60 minutes
      • Add potatoes, simmer 15 minutes more
      • Add peas, simmer 15 to 30 minutes more, check lamb and potatoes for desired tenderness
      • Adjust consistency of sauce as desired, cornstarch slurry to thicken, more beef broth to thin
      • Test for seasoning, add salt and black pepper as desired
      • Serve with crusty bread or toasted baguette

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    Cod with Parsley Sauce

    • Ingredients (6 servings)
    • Procedure
      • Make the bechamel part of the parsley sauce in a 12 inch skillet
      • Poach the cod in the bechamel sauce to 145F-150F internal temperature
      • Add the parsley to the sauce just before serving
      • Serve with mashed potatoes, rice, quinoa, cous cous, pasta, and a vegetable, and toasted baguette or roll
      • Consider tilapia, haddock, pollock, flounder or any white fish

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      Asian Braised Chicken Drumsticks (or thighs)

      • Ingredients (5 to 6 servings)
        • 4 lbs bone-in skin-on chicken drumsticks (about 12 drumsticks)
        • 5 garlic cloves, minced
        • 1.5 tsp fresh ginger, sliced thin
        • 2 tsp onion powder
        • 2.5 tsp sugar
        • 3 tbs honey
        • 2.5 tbs hoisin sauce
        • 2 tsp dried basil
        • 4 whole dried star anise
        • 1 tsp sesame oil
        • 1/2 cup soy sauce
        • 1/4 cup white wine
        • 1/4 cup rice wine vinegar
        • 1/2 cup chicken broth
        • 3/4 tsp black pepper, add more as desired
        • Freshly chopped cilantro or green onions for garnish
      • Procedure
        • Dry the chicken well with paper towels (if using thighs first trim excess fat)
        • In a heated Dutch oven with a couple tablespoons of olive/canola oil, saute the drumsticks or thighs about 3 to 4 minutes on each side for good caramelization of the skin, then remove chicken pieces, set aside
        • Drain excess grease, then deglaze the Dutch oven with liquids, white wine, rice vinegar, soy sauce, chicken broth, incorporating any fond
        • Add all the other ingredients to the liquids, combine well by stirring, then add chicken pieces back in
        • Bring to simmer, cover Dutch oven and cook for 60 minutes, occassionally stirring/turning the chicken with wooden spoon or spatula so that all sides braise in the sauce evenly, toward the end of cooking time take care not to break the chicken up, should be fall-off the bone tender
        • Garnish with chopped cilantro or green onion, and serve with rice, quinoa, cous cous, pasta, mashed potatoes, vegetable, and toasted baguette or roll

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        Greek Shrimp Saganaki (white beans, tomatoes, shrimp, feta)

        • Ingredients (5 to 6 servings)
          • 1 lb jumbo shrimp, p&d
          • 4 bacon slices, diced
          • 1 onion, diced
          • 3 garlic cloves, minced
          • 1 tbs tomato paste
          • 1/2 cup white wine
          • 1 - 14 oz can chopped/diced tomatoes
          • 1 - 14 oz can canellinni beans
          • 1 star anise
          • 1/2 cup fresh parsley, chopped (divided)
          • 1 bunch green onion, chopped (divided)
          • 1 tbs fresh basil, chopped
          • 1 tbs fresh oregano, chopped
          • 4 oz feta cheese
          • S&P to taste (careful with the salt, because the feta will add saltiness)
          • Freshly chopped green onions and parsley for garnish
        • Procedure
          • Use 12 inch iron skillet, preheat oven to 450F
          • Fry bacon, set aside
          • Saute onions in bacon fat until just translucent, then add garlic, saute another minute until garlic is fragrant, add tomato paste, mix in
          • Deglaze with white wine, stir in tomatoes incuding the juice, add beans with liquid, add herbs (including 1/4 cup chopped parsley and 1/2 of the green onions) and star anise, and simmer to reduce and thicken the mixture, about 10 to 12 minutes
          • Nestle in the shrimp in even layer, and crumble the feta evenly over the top
          • Put in the oven for 3 to 4 minutes, until shrimp is opaque and feta is becoming golden
          • Top with crumbled bacon
          • Garnish with chopped green onion and parsley, and serve with rice, quinoa, cous cous, pasta, and toasted baguette or roll

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          Ricotta and Spinach Balls (in tomato sauce)

          • Ingredients (5 to 6 servings)
            • 15 oz ricotta cheese (well drained through sieve, then squeezed through cheese cloth to remove most moisture)
            • 8 oz baby spinach
            • 1 egg
            • 5 garlic cloves, minced, divided
            • 1 cup panko bread crumbs
            • 1/3 cup parmesan
            • 1 onion, diced
            • 28 oz spaghetti sauce/marinara
            • 14 oz diced tomatoes
            • 1/2 cup red wine
            • 1 tbs fresh basil, chopped (1 tsp dried)
            • 1 tbs fresh oregano, chopped (1 tsp dried)
            • S&P to taste
          • Procedure
            • Use 12 inch iron skillet
            • Saute spinach to wilt down, also saute 2 minced garlic cloves at same time, cool then squeeze through cheese cloth to remove most moisture, chop and set aside
            • Saute onions until just translucent, then add 3 minced garlic cloves, saute another minute until garlic is fragrant
            • Deglaze with red wine, stir in diced tomatoes incuding the juice, and simmer to reduce and thicken the mixture, about 10 to 12 minutes
            • Add spaghetti sauce/marinara, add basil and oregano, maintain low simmer
            • In bowl, mix ricotta, spinach, egg, S&P to taste, parmesan, and bread crumbs, mix well
            • Form golf ball sized balls with ricotta mixture, place on plate until all are formed
            • Put balls in simmering sauce (slow cook), cover all the balls with sauce
            • Cook about 40 minutes
            • Serve with pasta and toasted baguette

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            Aussie Apricot Chicken

            • Ingredients (5 to 6 servings)
              • 4 to 6 boneless/skinless chicken thighs, or 3 boneless/skinless breasts halved horizontally (net 6 pieces) (1.5 to 2 lbs)
              • 12 oz apricot preserves (try peach preserves, or mix different fruit preserves)
              • 1 cup catalina dressing
              • 1 envelope of dehydrated onion soup mix (approx 1 oz)
              • 1 small onion, or half of a large onion, julienned
              • 3 garlic cloves, minced
              • 2 bay leaves
              • 1/2 tsp dried thyme
              • 1/2 tsp dried rosemary
              • 1/2 tsp black pepper
            • Procedure
              • In a skillet, sear the chicken pieces to golden brown, set aside
              • Add to a crock pot apricot preserves, catalina dressing, soup mix, onion, garlic, bay leaves, thyme, rosemary, black pepper, and stir well
              • Nestle the browned chicken pieces into the apricot sauce
              • Set crock pot on low for several hours (at least 6 to 8 hours), or at least 4 hours on high setting
              • Serve with rice, pasta, couscous, quinoa, etc and toasted baguette

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              Ricotta and Spinach Balls (in tomato sauce)

              • Ingredients (5 to 6 servings)
                • 15 oz ricotta cheese (well drained through sieve, then squeezed through cheese cloth to remove most moisture)
                • 8 oz baby spinach
                • 1 egg
                • 5 garlic cloves, minced, divided
                • 1 cup panko bread crumbs
                • 1/3 cup parmesan
                • 1 onion, diced
                • 28 oz spaghetti sauce/marinara
                • 14 oz diced tomatoes
                • 1/2 cup red wine
                • 1 tbs fresh basil, chopped (1 tsp dried)
                • 1 tbs fresh oregano, chopped (1 tsp dried)
                • S&P to taste
              • Procedure
                • Use 12 inch iron skillet
                • Saute spinach to wilt down, also saute 2 minced garlic cloves at same time, cool then squeeze through cheese cloth to remove most moisture, chop and set aside
                • Saute onions until just translucent, then add 3 minced garlic cloves, saute another minute until garlic is fragrant
                • Deglaze with red wine, stir in diced tomatoes incuding the juice, and simmer to reduce and thicken the mixture, about 10 to 12 minutes
                • Add spaghetti sauce/marinara, add basil and oregano, maintain low simmer
                • In bowl, mix ricotta, spinach, egg, S&P to taste, parmesan, and bread crumbs, mix well
                • Form golf ball sized balls with ricotta mixture, place on plate until all are formed
                • Put balls in simmering sauce (slow cook), cover all the balls with sauce
                • Cook about 40 minutes
                • Serve with pasta and toasted baguette

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                Carbonnade a la Flamande (beef and onions braised in dark ale)

                • 2-day process
                • Day 1: Sear and braise whole brisket, separate beef and braising liquid and refrigerate overnight; Day 2: Remove congealed fat from braising liquid, slice brisket, then braise the brisket slices and serve with the cooking liquid, thicken for sauce or gravy as desired
                • Ingredients
                  • 1 3 lb chuck meat, beef brisket, stew meat
                  • 4 onions, finely sliced, julienned
                  • 3 cloves garlic, minced
                  • 16 oz dark ale
                  • 1 tbs butter
                  • 1/2 cup flour (for dredging beef)
                  • 1 tbs rice vinegar
                  • 1 tbs brown sugar
                  • 2 tsp dried parsley
                  • 1 tsp dried tarragon
                  • 1/2 tsp dried thyme
                  • 1/2 tsp dried rosemary
                  • 2 bay leaves
                  • 1 tbs brown sugar
                  • S&P to taste
                • Procedure
                  • Slice the chuck meat or brisket in 1/2 inch slices across grain
                  • Dredge beef in flour, sear in Dutch oven, then remove and set aside
                  • Saute onions in Dutch oven, add garlic, cook until garlic is fragrant
                  • Add a couple ounces of ale to deglaze, stir up to incorporate fond in liquid
                  • Return beef to Dutch oven and stir in among the onions
                  • Add ale to just cover the beef, add all herbs
                  • Cover the Dutch oven and put in 300F oven for 2 hours (30 minutes per lb)
                  • Taste for S&P and test the doneness of the beef
                  • Remove Dutch oven and allow to cool to room temperature (about 1 hour)
                  • Remove the beef and onions to a bowl, cover and refrigerate overnight
                  • Store braising liquid in separate container, cover and refrigerate overnight
                  • 2 hours before serving dinner, remove beef and liquid from refrigerator
                  • Remove congealed fat from surface of braising liquid
                  • Return braising liquid and beef to Dutch oven, and heat to serving temperature
                  • Transfer to baking dish along with liquid to serve
                  • The liquid can be thickened for sauce or gravy if desired, using roux or corn starch slurry

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                Portuguese Roasted Chicken

                • Ingredients for chicken and marinade
                  • 6 bone-in, skin-on chicken thighs
                  • 2 tsp smoked paprika
                  • 2 tsp paprika
                  • 1 tsp chili powder
                  • 2 tsp Italian seasoning
                  • 1 tbs brown sugar
                  • 1 tsp hot sauce
                  • 2 tbs lemon juice
                  • 4 garlic cloves, minced
                  • 3 tbs olive/canola oil
                  • Salt to taste
                • Other ingredients:
                  • 1.5 lb red or yukon potatoes, sliced 1/8 inch thick
                  • 1 onion, sliced
                  • Salt to taste
                • Procedure
                  • Trim the chicken of excess fat, place in a dish big enough to hold the chicken but not much bigger (or the marinade won't do its job), set aside
                  • In a small bowl, mix together the spices, brown sugar, hot sauce, oil, lemon, garlic and salt, pour over the chicken and rub the marinade evenly, cover and put in the fridge 6 hours or overnight
                  • Preheat oven to 425F
                  • Lightly grease a roasting dish that fits the 6 thighs
                  • Shingle a layer of potatoes on the bottom of the roasting dish
                  • Layer on the onions, add a pinch of salt to season the potatoes and onions
                  • Lay the chicken on top, spoon over any marinade leftover and bake for 1 hour
                  • Chicken top should be nicely browned
                  • Allow chicken and potatoes to rest 10 minutes before serving

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                Chicken Fricassee

                • Ingredients
                  • 6 boneless, skinless chicken thighs
                  • 2 tbs olive/canola oil
                  • 1 onion, diced
                  • 2 carrots, chopped 1/2 inch
                  • 8 oz mushrooms, thick sliced
                  • 3 garlic cloves, minced
                  • 2 tbs flour
                  • 1 cup white wine
                  • 1.5 cups chicken broth
                  • 1/2 tsp thyme, 1/4 tsp rosemary, 2 bay leaves, 1/2 tsp black pepper
                  • 1/2 cup cream
                  • 2 tbs sour cream
                  • Salt to taste
                • Procedure
                  • Trim the chicken of excess fat, saute in 12-inch iron skillet until golden brown, remove and set aside
                  • Saute onions and carrots until softening, add mushrooms, continue to saute until mushrooms give up moisture, add garlic, saute until garlic is fragrant (about 1 minute)
                  • Add 2 tbs flour, saute until flour protein is cooked down (a couple minutes)
                  • Add 1 cup white wine, reduce by half, then add 1.5 cups chicken broth
                  • Add herbs, and add chicken back in, cover and simmer about 45 minutes until chicken is tender (half-way through flip thighs over)
                  • Remove cover and continue to braise chicken until sauce reduces down to desired consistency
                  • Add cream and sour cream, stir in, and baste thighs
                  • Coninue braising until sauce is desired consistency
                  • Serve with mashed potatoes, rice, quinoa, barley, grits, polenta, couscous, etc

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                Panang Beef Curry

                • Ingredients
                  • 1.5 lbs beef stew meat (sirloin tips)
                  • 2 tbs olive/canola oil
                  • 4 tbs Thai red curry paste (divided)
                  • 1 - 14 oz can coconut milk
                  • 3 tsp fish sauce
                  • 2 tsp sugar
                  • Green onions sliced up
                  • 1/3 cup cilantro, chopped
                  • 1/2 tsp lemon juice
                  • 1/2 tsp lime juice
                  • Vegetables of choice, eg., julienned carrots, pearl onions, snap peas, etc
                • Procedure
                  • Slice the beef into 1/4 inch slices, across the grain
                  • Put beef into a large sauce pan, cover with water (add a beef bullion cube), bring to boil, then cover pan and simmer until meat is fork tender (about 1.5 hours, check at 1 hour)
                  • Add 2 tbs red curry paste to a skillet, cook for a few minutes to darken it
                  • Add 1 can coconut milk, stir in well, then add 3 tsp fish sauce, followed by 2 tsp sugar
                  • Add 2 more tbs red curry paste, stir in
                  • Add the beef back in along with vegetables
                  • Continue to simmer until sauce thickens to desired consistency (15 to 30 minutes)
                  • Add lemon and lime juices, then stir in green onions and cilantro
                  • Serve with rice, rice noodles, quinoa, barley, grits, polenta, couscous, etc

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                Cod with Potatoes Catalana

                • Ingredients (3 servings)
                  • 3 - 3 to 4 oz fish fillets (cod, flounder, tilapia, haddock, pollock, etc)
                  • 12 to 14 oz yukon gold potatoes, sliced 1/8 inch thick
                  • 1 onion, small dice
                  • 4 garlic cloves, minced
                  • 12 cherry tomatoes, halved or quartered, depending on size
                  • 2 cups chicken broth
                  • 1/4 cup cilantro, chopped
                  • 1 tsp paprika
                  • 1/2 tsp black pepper
                  • 2 to 4 tbs olive/canola oil
                • Procedure
                  • Saute potatoes until golden, set aside on paper towel
                  • Coat fish with flour (seasoned with salt, garlic powder, onion powder, black pepper), saute until golden, set aside on paper towel
                  • In same skillet saute onions, garlic, tomatoes, add paprika and black pepper
                  • When onions become translucent, add a heaping tbs of flour, add butter as needed to make roux
                  • Add chicken broth slowly to form veloute
                  • Grease baking dish (size according to size of fish)
                  • Fill bottom of baking dish with 1/2 of the veloute
                  • Layer in the potatoes, place fish on top, cover with the rest of the veloute
                  • 400F oven, bake 15 minutes

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                Chicken Leon (rustic French braise)

                • Ingredients
                  • 6 boneless/skinless thighs
                  • 2 tbs olive/canola oil
                  • Salt and black pepper to taste
                  • 1 onion, small dice
                  • 3 garlic cloves minced
                  • 1 cup chicken broth
                  • 1 cup white wine (or vermouth)
                  • 1/3 cup red wine vinegar
                  • 1 tbs tomato paste
                  • 2 tbs butter
                  • 1 tsp dried tarragon
                • Procedure
                  • Pat thighs dry and season with salt and pepper on both sides
                  • Sear the thighs in a cast iron skillet to get golden brown, with fond left in skillet
                  • Remove thighs, set aside, tent with foil, then drain off all but 2 tbs chicken fat
                  • Saute the onion and garlic in the chicken fat, scraping up fond from chicken and incorporating it
                  • Add chicken broth, white wine, vinegar, continue deglazing pan, bring to simmer
                  • Add the chicken back to the skillet
                  • Set oven to 325F
                  • Bake chicken uncovered for 35 to 40 minutes, internal temperature no more than 190F
                  • Remove chicken from skillet, tent with foil to keep warm
                  • Add tomato paste to the braising liquid
                  • Add 2 tbs butter to thicken sauce, add glaze
                  • Add 1 tsp dried tarragon
                  • Thicken the sauce to desired consistency
                  • Serve chicken with sauce and mashed potatoes, rice, couscous, quinoa, barley, etc

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                Tacos al Pastor (Mid-East twist)

                • Ingredients for shawarma marinade
                  • 2 tsp paprika
                  • 2 tsp tumeric
                  • 1/2 tsp cumin
                  • 1 tbs garlic powder
                  • 1 tbs onion powder
                  • 1 tsp allspice
                  • 2 tsp coriander powder
                  • 3/4 tsp salt
                  • 1/2 tsp black pepper
                  • 2 tbs water
                  • 2 tbs olive/canola oil
                • Ingredients
                  • 2 to 2.5 lbs boneless leg or shoulder of lamb
                  • 1/2 cup white wine
                  • 2 cups chicken broth, more as needed for sauce
                  • corn tortillas
                • Ingredients for toppings, or others as desired
                  • Diced onion
                  • Avocado slices
                  • Grated cheese
                • Procedure
                  • Score the meat all over, especially through the fat cap, rub in the marinade, allow to marinate 4 hours or overnight
                  • Preheat oven to 425F, bring Dutch oven bottom to 350F on the range, add 2 tbs oil, add meat fat cap up and place in oven, uncovered, for 15 minutes to sear
                  • Remove Dutch oven from oven, reduce oven to 280F
                  • Deglaze Dutch oven with wine, add chicken broth, cover Dutch oven and place in oven to braise for 1.5 hours
                  • Baste with braising liquid, test meat tenderness, add more broth if needed
                  • Return the Dutch oven back to the oven to continue braising meat, testing every 30 minutes for meat tenderness
                  • When lamb is fork tender, remove fro Dutch oven and tent with foil to keep warm
                  • Separate the fat from the braising liquid, add 1/2 to 1 cup of chicken broth to make sauce (depending on desired consistency)
                  • Test for seasoning, strain through sieve if desired, keep warm until ready to serve
                  • Warm corn tortillas wrapped in foil in oven
                  • Add toppings to tacos as desired, serve with Mexican rice, refried beans, etc

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                Zucchini Rollatini

                • 2 large zucchini (12 rollatinis, 4 to 6 servings)
                • Ingredients for filling
                  • 8 oz ricotta cheese
                  • 1/2 cup mozzarella cheese, shredded
                  • 1/4 cup parmesan cheese, grated
                  • 1 egg
                  • 1 tsp onion powder
                  • 1 tsp garlic powder
                  • 1 tsp Italian seasoning
                  • 8 deli salami slices, cut into 24 strips, 2 per rollatini
                  • 3 deli ham slices, cut into 12 strips, 1 per rollatini
                  • 24 pepperoni slices, 2 per rollatini
                • Ingredients for 1.5 cups marinara sauce
                  • 8 oz tomato sauce
                  • 1 tbs tomato paste
                  • 4 oz water
                  • 1 tsp Italian seasoning
                  • 1/2 tsp garlic powder
                  • 1/2 tsp onion powder
                • Procedure
                  • Cut the zucchini lengthwise in 1/8 inch slices (mandolin works great)
                  • Lay the zucchini slices out on towels and sprinkle with salt to draw out excess moisture
                  • Combine marinara ingredients in small pot over low heat, cover and keep warm
                  • Combine ricotta, mozarella, parmesan, egg, onion powder, garlic powder, and Italian seasoning in mixing bowl
                  • Precook salami and pepperoni to remove most grease, but don't make crispy, you want them to roll up (use microwave or skillet)
                  • Dry and precook the zucchini in skillet to soften (about 1 minute per side)
                  • Assemble the rollatinis by laying the zucchini slices side by side, then layer each with 1 ham strip, 2 salami strips, and 2 pepperoni slices
                  • Add 1.5 to 2 tbs of cheese filling on top of the meats, and roll up
                  • Grease a 7 x 11 baking dish and cover the bottom with 1/2 of the marinara
                  • Place the rollatinis in the baking dish seam side down, 3 per row (total 4 rows)
                  • Preheat oven to 400F
                  • Top the rollatinis with the remaining marinara, and sprinkle with shredded mozzarella and grated parmesan
                  • Bake for about 25 minutes, until bubbly on edges and cheese is melted
                  • Serve with crusty bread or toast, or polenta, or whatever

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                Tomato Bacon Pie

                • Ingredients for 9 inch Pie
                  • 12 roma tomatoes
                  • 12 bacon strips
                  • 1 small onion, diced
                  • 3 garlic cloves, chopped
                  • 2 tsp Italian seasoning
                  • 1.5 cups shredded cheese, (cheddar, colby, jack, etc)
                  • 6 tbs mayonnaise
                  • Salt and black pepper to taste
                • Procedure for tomatoes
                  • Set oven to 375F
                  • Place tomatoes in lightly greased baking dish
                  • Bake 30 to 35 minutes, until skins peel off easily
                  • Place in colander, crush, drain well, set aside
                • Procedure for bacon
                  • Layout bacon on wire rack over foiled baking pan
                  • Bake at 375F for 20 to 25 minutes
                  • Cut into small pieces or crumble, set aside
                • General procedure
                  • Dock and parbake pie crust at 375F for 12 minutes
                  • Saute onion and garlic, set aside
                  • Add light layer of cheese in the crust
                  • Add 1/2 of the tomatoes, sprinkle 1 tsp Italian seasoning
                  • Add layer of onions/garlic, and 1/2 of the bacon
                  • Distribute 3 tbs of mayonnaise over the bacon
                  • Add layer of cheese (3/4 cup), remaining tomatoes, 1 tsp Italian seasoning, remaining bacon, 3 tbs mayonnaise, top with remaining cheese (3/4 cup)
                  • Bake at 375F for about 40 minutes
                  • Allow to rest 15 minutes before serving

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                  Jannson's Frestelse (Temptation)

                  • Jannson's Temptation is a traditional Christmas dish for the smorgasbord
                  • Ingredients (for two individual servings)
                    • 2 - 3.75 oz cans sardines or kippered herring
                    • 1 onion, julienned
                    • 1 medium yukon gold potato, thin fries
                    • 2 garlic cloves, minced
                    • 1 cup bechamel sauce (1 tbs flour, 1 tbs butter, 1 cup milk
                    • 4 tbs panko bread crumbs with 2 tbs butter
                    • 1/2 tsp rosemary
                    • 1/2 tsp thyme
                    • salt and pepper to taste
                  • Procedure
                    • Preheat oven to 350F, grease 2 gratin dishes
                    • Sear the thighs in a cast iron skillet to get golden brown, with fond left in skillet
                    • Prepare 1 cup bechamel sauce
                    • Saute onions and potatoes together
                    • Add bechamel sauce to the onions and potatoes, season and add herbs as desired, then simmer a few minutes
                    • Place the contents of sardine cans in the bottom of the gratin dishes
                    • Layer creamy onion amd potato mix on top of sardines, then top all with buttered bread crumbs
                    • Bake 20 to 30 minutes at 350F

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