HAM, CHEESE AND POTATO CASSEROLE

HAM, CHEESE AND POTATO CASSEROLE

1/2 c. cooked ham, cut into med diced chunks

1 c. cooked potatoes, sliced (pre-boiled, cooled & sliced)

TT Red Green pepper strips

TT Sliced mushrooms

TT sliced onions

1 c. shredded cheese

TT Flour & butter for roux

TT Milk

TT Chix Stock

Sauté all vegetables- and hold, in another pan, make cheese sauce by heating butter and adding flour to make roux, then add milk to proper consistency, add cheese and blend. Stir constantly. Add Chix if desired or needed

Add potatoes to veggies and mix, add ham - Pour sauce over ham & veggie mix

And bake  at 350°F for 30 minutes or until desired consistency.

Open-Faced Steak Sandwich

Ingredients
2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley 
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib-eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced onions sliced mushrooms, sliced onions and cheddar cheese
Directions
Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib-eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.

Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.

Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and cheddar cheese.

Ham Calzones

 Semolina Pizza Dough for Calzones

     1/2 tsp. sugar or 1/2 tsp honey

     1/4 cup warm water

     1 oz yeast

     1 tsp. salt

     1 1/8 cups semolina flour

     1 1/8 cups Hi-Gluten flour

     In a large bowl, dissolve sugar or honey in 1/4 cup warm water.

     Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in

     salt. With a wooden spoon, stir in semolina flour and enough white

     flour to make a firm soft dough.  Knead for 8-10 minutes, until

     the dough is smooth and elastic, additional white flour as needed

     to prevent it from sticking.  Place the dough in a lightly oiled

     bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

     1/2 -2 hours HAHA!, or until doubled.  Notes: The dough can be made

     ahead to this point, punched down, enclosed in a large plastic bag

     and stored in fridge for up to 2 days or in freezer for up to 2

     months. Defrost for at least 8 hours in fridge and then bring to

     room temp. 

Roll out dough, cut in 1/2 to make two try to shape as a football

Add ricotta cheese, parm, marinara and whatever else you like!

fold over cut steam release hole in center, eggwash and bake in the oven @ 450* til golden brown, serve with marinara sauce and enjoy 

CHICKEN AND SAUSAGE GUMBO

CHICKEN AND SAUSAGE GUMBO

½ cup sliced sausage 1link ½ cup diced chix breast 1/4 cup chopped onion 1/4 cup chopped green or red pepper 1/4 cup chopped celery ½ cup chix stock 2 cloves garlic -- minced TT All purpose flour TT butter for roux 1 1/2 teaspoons cajun seasoning 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce dash hot sauce 1 cup hot cooked rice = (1/2 cup rice) Procedure Cook rice – shock and set aside. Roast off sausage in oven, slice and set aside Cook garlic, onions, celery And Peppers in butter add spices then flour to make roux. Let cook 7 mins then add stock don’t make too thick as rice will make thick when added! Add rice and adjust seasoning, garnish with spices and then show it to me before you inhale!!!!

Potato Fish cakes topped with Black Bean Avocado Salsa with Corn

Potato Fish cakes topped with Black Bean Avocado Salsa with Corn

1 pc Tilapia Crumbled

½ cup sea legs crumbled

3 small Yukon gold (or 1 baker) potatoes, peeled

1 egg

¼ cup onion, grated

1/3 c. all-purpose flour

3/4 tsp. salt

TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt.  Add fish crumbled and mix.   In large skillet over medium heat in hot oil, spoon scant 1/2 cupful’s, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

Black Bean Avocado Salsa with Corn

1 cup corn

TT extra-virgin olive oil

1/2 cup diced tomatoes

½ cup diced avocadoes

½ cup black beans

1/2 medium red onion, diced

TT vinegar

1/2 teaspoon ground cumin

1/4 teaspoon minced garlic

Juice of 1 to 2 limes

TT Hot sauce

TT Mustard

Pinch cayenne pepper      Kosher salt and freshly ground black pepper       TT chopped cilantro

1 scallions, finely chopped

Directions   Mix well and set aside

Fritter Time!!

FRITTER BATTER

   Ingredients

·         TT Vegetable oil for frying

·         1 cup all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         1/4 teaspoon white sugar

·         1 egg, lightly beaten

·         1/2 cup milk

·         1 tablespoon shortening, melted

·         ½ cup frozen corn, defrosted & drained

Directions

1.   Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).

2.   In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

3.   Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

MIX IN 1/2 CUP OF CORN, BLUEBERRIES, BANANAS  OR APPLES TO MAKE YOUR FRITTERS….TOP WITH POWDERED SUGAR or Maple Syrup &  SERVE!

Pork Loin PICCATA

Pork Loin PICCATA

3 slices pounded pork loin

SALT & Pepper

Flour to dredge

TT    Olive oil

TT Garlic clove, sliced

TT Sliced mushrooms

TT Capers

TT   Wine, white

TT CHIX STOCK

Lemon juice from 1 lemon

TT            Butter

Parsley, chopped finely

Gently pound the meat between saran wrap with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until

lightly browned, then remove and reserve. Turn up the heat and fry the

pork quickly. Remove the pork and set aside.

Drain oil from pan, then deglaze pan with white wine. Sauté  mushrooms & capers- Add demi-glace if

desired, lemon juice and the reserve garlic. Stir well to heat the sauce

thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the pork.

Stir Fried Chinese Chicken

Stir Fried Chinese Chicken

TT Fresh ginger crushed

TT Cornstarch & water (slurry)

4 oz cubed  chix breast

½ cup sliced mushrooms

TT  Soy sauce

2 cloves garlic crushed

¼ cup Julienne carrots

¼ cup leeks cleaned well

¼ cup sliced onions

¼ cup broccoli raube  (blanched)

¼ cup Green bell pepper sliced

1 tb Dry sherry

2 tb Cider vinegar

1 ts Sugar

TT S & P

TT Chix stock

TT sesame oil

TT red pepper flakes

TT Black sesame seeds

Serve on Rice or Pasta

          

Procedure:

Combine the, ginger, vinegar, soy sauce and sherry. Mix well and set aside until ready to use. Preheat pan, once it has reached a medium heat, add sesame oil. Add chix and brown, remove and drain, set aside. Add garlic, carrots, onions, leeks, mushrooms, broccoli and peppers, sauté’ well. Add mixture above add some chix stock – bring to boil and add slurry for nice shinny looking sauce, add chix to finish, serve with Pasta or Rice:-D

Whole Wheat Flat Bread Topped with Buffalo Chicken Bites

1 cups whole wheat flour

 1/2 cups water

1 tablespoon extra virgin olive oil, cold pressed

Directions:

1  Preheat oven to 350.

2  Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).

3  The dough should form a ball -- not too dry, but not too sticky either. If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.

4  Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.

5  Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).

6  Bake for 25 minutes at 350 (for a more "cracker-like" snack, bake longer).

Chix & Sauce

1 ½ cup cubed chix breasts – sear with salt pepper drain excess oil add butter melt add hot sauce

4 ts butter

TT Hot sauce of your choice

Buffalo Sauce

½ cup mayo

1 tbsp Worchestire Sauce

2 tbls Broken up Blue Cheese

TT parsley salt pepper

Mix well

Top with chix, on the top add sauce mix and finish in the oven till top browns a bit :-D

Chicken Finger’s Parmesan

Chicken Finger’s Parmesan

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons

6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes

Chicken Parmigiano, recipe follows

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly

Chicken Bolognese

Chicken Bolognese with Ditalini

1/2 cup Ditalini Pasta

•4 teaspoon(s) olive oil

•4 oz ground chicken meat

•Salt and pepper

•1/4 cup carrots, chopped

¼ cup sliced mushrooms

•1/4 cup celery, chopped

•1/4 cup onion, chopped

•1 clove crushed garlic

•1 /2 cup crushed tomatoes

•1/4 cup H cream

TT Tomato Paste (for color)

•TT Parmesan cheese

•TT chopped parsley

________________________________________

Directions

1.            Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

2.            Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.

3.            To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and H. cream; heat through.

4.            Place on bed of pasta and garnish.

Sweet Sausage with Baby Arugula and Rotini Pasta

Sweet Sausage with Baby Arugula and Rotini Pasta

 Mis en Place:

TT Olive Oil

TT diced onion

TT diced celery

TT sliced Mushrooms

TT Crushed garlic

TT diced tomato

TT crushed tomato

TT Red Green peppers

TT Veggy base

TT Heavy cream

TT S & P

TT Pesto Sauce

TT blanched green Beans

TT Baby Arugula

TT parm cheese

1 cup cooked rotini pasta

4 oz peeled sweet sausage

Peel skin off sausage

Sauté garlic and sausage, add pesto and cook well, remove and set aside

In pan add bit of olive oil, add onions, peppers, celery, mushrooms, tomatoes, beans, cook well and adjust seasonings, finish with some heavy cream, add pasta and plate,

Add baby arugula and top with parm cheese 

Eggplant Rollatini with Sweet Italian Pork Sausage

Eggplant Rollatini with Sweet Italian Pork Sausage

3 slices of Eggplant

1 kitchen spoonful ricotta

4 oz sliced roasted Sausage

 TT Mozzarella cheese

Standard flour eggwash procedure 

TT Olive Oil

TT Basil & oregano

TT Marinara sauce

Coat your frying pan with a small amount of olive oil, and fry the pork sausage until well-done on the outside but only mostly cooked on the inside (it will become completely cooked after it’s baked within the rollatini). When done, slice the sausage into small pieces.  Slice your eggplants very thinly lengthwise.  Then chop the basil leaves very finely.  Finally, slice your mozzarella lengthwise, making long, flat & thin pieces.

The following picture shows how I set up my kitchen for frying eggplant:

Lay each rollatini folded-ends down in a large baking pan that has been coated with a layer of marinara sauce.  Then, coat the tops of each roll with more tomato sauce:

Finally, add mozzarella to each rollatini, and then more sauce. Sprinkle with some parmesan cheese. Bake in a preheated oven at 350 degrees for 30

MARINARA SAUCE

1 cup diced tomatoes

1 cup crushed tomatoes

TT olive oil

TT. tomato paste (only if you want it thicker)

1 tbsp. parsley

1 tbsp. basil

1/4 tsp. salt

1/4 tsp. pepper

1/4 c. grated Romano cheese

2 cloves garlic

¼ diced onion

TT chix stock for flavor and to thin if needed

Add all ingredients together. Simmer 20 minutes.

Salmon Croquettes with Remoulade

Salmon Croquettes with Remoulade

Sauce Ingredients:

1/4 cup plain fat-free yogurt

1 1/2 tablespoons low-fat mayonnaise

2 teaspoons chopped fresh parsley

2 teaspoons chopped green onions

2 teaspoons Dijon mustard

1 teaspoon capers

TT tarragon vinegar

1/8 teaspoon freshly ground black pepper

Dash of hot pepper sauce

Salmon croquettes:

1/4 cup plain fat-free yogurt

1 tablespoon whole-grain Dijon mustard

1 large egg white

Cooking spray

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup crushed saltine crackers

1/4 teaspoon dried tarragon

TT  black pepper

4 oz Salmon

4 teaspoons butter

Preparation

To prepare Remoulade, combine first 9 ingredients in a bowl; cover and chill.

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.  Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. 

Beef Rigatoni with Bolognese Sauce

Beef Rigatoni with Bolognese Sauce

Pictured b4 Plating!

Ingredients

4 oz Ground Beef

*3 tablespoons olive oil   *1/2 cup diced celery

*1/2 cup finely chopped    *1 large red onion, finely chopped

*4 oz ground beef   *1 cup canned peeled whole tomatoes

*1 tablespoon tomato paste    *Coarse salt and freshly ground pepper

*2 tablespoons H Cream  * 1 cup cooked drained and shocked rigatoni  * TT Grated Parm

Procedure:

Heat olive oil in a large saucepan over medium-high heat. Brown meat well, and remove. Add carrot, celery, and onion; cook for two minutes. Add beef cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup beef stock ; season with salt and pepper. Cover and cook, stirring occasionally, for 20 mins.

Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.

Add H Cream to sauce; stir to combine. Serve immediately over pasta.  Finish with grated Parmesan cheese.

Shrimp TETRAZZINI

Shrimp TETRAZZINI

1/8 cup flour
1/8 cup butter
1 clove garlic
¼ cup green & red pepper
1/4 grated sharp cheese
¼ diced onion

TT salt & pepper
1/2 cup diced Shrimp

½ cup pasta cooked & shocked

TT chix stock

Cook Pasta, drain & shock set aside

Melt butter add garlic then base blend in flour until smooth. Add Green & Red pepper & Onion, celery, Cook over medium heat, stirring until thick. and cook 5 more minutes over low heat. Add stock

Add cheese, soup, and Blend well. Add Shrimp and pasta. Put in casserole and sprinkle with cheese.

Bake at 350°F degrees for approximately 10 mins.

Tilapia Florentine

Tilapia Florentine

1 pc Tilapia

    TT White Pepper

    ½  c  Clam or fish Stock

      6 tb White Wine, dry

      ½ cup Spinach

      2 oz fresh butter

      TT PARSELY

          TT Lemon Juice

          TT Paprika

           Lemon garnish

 Dredge fish in flour

Then in bowl with 3 eggs 2 oz milk parm cheese parsley s & p to taste

  fish in sauté pan.  Sprinkle with

  pepper.  Add stock and white wine and bring to a boil; reduce heat.

  Simmer covered for 5 minutes.  Remove fish with slotted spoon;

  Reserve broth.  Cover reserved fish and keep warm.  Clean spinach and remove stems.  Spin dry.  Sauté in butter olive oil and season with fresh lemon white wine & salt & pepper.  Arrange reserved spinach on plate; sprinkle with lemon juice.  Top

  with fish, then sauce.  Sprinkle with paprika and garnish

  with lemon.   IF DESIRED SAUCE CAN BE THICKEN W/ ROUX OR JUICE TOPPED WITH LEMON BUTTER WINE MIXTURE…YOUR CALL…YOU’RE THE CHEF!

POTATOES LYONNAISE

2 cups of sliced potatoes (round Yukon gold)

2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced onion 1 tbsp. olive oil
1/4 c. chopped parsley

 Peel and halve potatoes, then steam them (or micro for 3-4 mins) until tender, approximately 10 minutes in water. Cut potatoes into 1/4 inch thick slices. Melt butter in a large skillet. Add potato slices and cook for 15 minutes, shaking pan periodically. After 10 minutes, add salt and pepper; turn potatoes. In a small skillet, sauté onions in olive oil until browned.

Flank Steak Burritos

Flank Steak Burritos

INGREDIENTS

4 0z sliced flank steak

Olive oil

Kosher salt and freshly ground black pepper

Marinade:

2 garlic cloves, minced

1 jalapeño chile pepper, seeded and minced

1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)

TT fresh cilantro, leaves and stems, finely

Kosher salt and freshly ground black pepper

TT limes, juiced

TT white vinegar

TT sugar

TT olive oil

METHOD

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.