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