Jerk Shrimp

PM Class Rocking the Jerk Shrimp!!

Ingredients:

1 lb of Fresh Shrimp, peeled and devained

1 Tbsp of Jerk Seasoning

1 Tbsp of Vegetable Oil

For the Salsa:

Tt Tomatoes, peeled and diced

TT Corn

TT Red Bell Pepper, diced

TT Jalapeno, seeded and finely chopped

TT Fruit Peach, Pineapple

1/4 cup of Diced  Onion

1/4 cup of Fresh Chopped Cilantro

2 Tbsp of Fresh Lime Juice, or more to taste

1 Tbsp of Olive Oil

Salt and Pepper, to taste

TT Corn tortillas

Process,

1) In a bowl, toss together the shrimp, jerk seasoning, vegetable oil and salt (only add the salt if the seasoning blend is salt-free), set aside to marinate while you preheat a grill pan over medium-high heat.

2) In a large bowl, toss together all the ingredients for your salsa, allow to sit while you grill the shrimp.

3) Grill the shrimp on the hot grill pan for about 2 minutes on each side, remove to a plate.

4) When ready to serve, toast up some corn tortillas either on the grill pan or right over a gas burner

Jerk Mix

2 tablespoons dried minced onion

 2 1/2 teaspoons dried thyme

 2 teaspoons ground allspice

 2 teaspoons ground black pepper

 1/2 teaspoon ground cinnamon

 1/2 teaspoon cayenne pepper

 1/2 teaspoon salt

Lasagna Rolls

4 0z ground beef or pork, cooked and seasoned

CHEESE MIXTURE:

½ cup TUBS RICCOTA CHEESE

3 EGGS BEATEN

TT  PARMESAN CHEESE

TT    SALT & PEPPER

TT  DRIED PARSELY FLAKES or Fresh

5 oz chopped beef flavored with garlic, DICED ONIONS, basil & oregano (sauted)

COOKED LASAGNA NOODLES THEN SHOCKED

GRATED MOZZARELLA

MARINARA SAUCE

TAKE A LASANGA NOODLE AND PLACE ABOUT 2 TBLS OF CHEESE MIXTURE IN IT, add meat, then ADD SOME MOZZ AND SAUCE AND ROLL IT UP

PLACE IN CERAMIC DISH WITH SAUCE ON BOTTOM, TOP WITH PARM AND MOZZ & GRATED ASIAGO CHEESE, @ 2-3 ROLLS PER DISH

350* OVEN TILL MELTED TOP WITH FRESH PARLEY

 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 Cakes

Ingredients:

8 oz of Cooked Salmon

1 egg

1/2 cup of Panko Bread Crumbs

2 Tbsp of Freshly Chopped Chives

2 Tbsp of Mayo

2 tsp of Lemon Zest

Dash of Worcestershire sauce

Salt and Pepper, to taste

For the sauce:

¼ cup of Mayo1 Tbsp of lemon juice

1 Tbsp of Fresh Chopped Dill

Salt and Pepper, to taste

Dash of Hot Sauce

Process,

1) In a large bowl, mix all the ingredients for the salmon cakes together making sure not to over mash the salmon.

2) Cover with some plastic wrap and place it in the fridge.

3) Heat a couple tablespoons of olive oil in a skillet, spoon large spoonful’s of the salmon mixture into the hot pan making sure to flatten them a bit.

4) Allow them to cook for about 3 to 4 minutes on each side or until golden brown on each side.

5) Before serving, mix together the mayo, lemon juice, dill and salt and pepper.

6) Serve the sauce alongside the crab cakes and enjoy!

BEEF STROGANOFF

BEEF STROGANOFF

4 oz. sliced beef

2 1/2 tbsp. flour

2 tbsp. butter

2 c. beef stock

1/2 c. sour cream

1 tbsp. tomato paste

¼ cup onion, grated

¼ cup sliced mushrooms

3 tbsp. butter for sautéing

Serve with Noodles

Cut beef into thin strips, sprinkle freely with salt and pepper. Let stand covered for 2 hours in cool place. Make a roux by blending flour with butter over gentle heat until mixture bubbles and is smooth. Gradually stir in beef stock and cook till mixture begins to thicken. Boil for 2 minutes; add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, 1 minute. Brown beef in 3 tablespoons butter with grated onion & mushrooms. When the meat is browned pour the meat, onion, and butter into the sauce, taste for seasoning, and simmer gently, 5mins.

WHOLE WHEAT FLAT BREAD (Bonus on a cold day)

Flatbread

1 cup unbleached All Purp flour ½ Cup Whole Wheat Flour, plus more for dusting a work surface

Fine sea salt

1 cup warm water (follow directions below)

1 envelope (1/4 ounce) active dry yeast

3 tablespoons olive oil

Procedure:

Process the flour and 2 teaspoons salt in the bowl until thoroughly incorporated, 1 minute.

2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.

3. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.

4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 10-15 mins.

5. When the dough has risen, divide it in half

TT tablespoons olive oil

1 onion, chopped

1/2 sliced mushrooms

TT tablespoon brown sugar

TT tablespoons balsamic vinegar

TT salt

TT pepper

TT Cheese

TT parsley

Read more at: http://cheese.food.com/recipe/flatbread-with-caramelized-onions-cheese-57294?oc=linkback

Topping prep

1 Heat oil over medium high heat in a large skillet.

2  Add onions & mushrooms; cook until wilted& starting to brown.

3  Add sugar, vinegar, salt& pepper.

4  Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.

Biscuits & Corn Bread for a Brrrrrrr Day!!

Biscuits

Ingredients
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Cover and place on top of hot coals in the fireplace. Carefully place some hot coals on top of the skillet cover. Bake for 12 minutes or until golden brown.


Corn Bread

Ingredients
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Directions
Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

White Bean and Ham Soup!!!

Perfect for Today!!

1. 1 tablespoon unsalted butter
2. 1 large white onion, coarsely chopped
3. 1 carrot, coarsely shredded
4. 1 garlic clove, peeled and smashed
5. 3 thyme sprigs
6. 1/2 teaspoon ground coriander
7. 4 cups chicken stock or low-sodium broth
8. Three 15-ounce cans cannellini beans, drained
9. 1 pound smoked ham in 1 piece
10. 1 1/2 cups cubed (1-inch) baguette
11. 2 tablespoons extra-virgin olive oil
12. 1 teaspoon sweet paprika
13. Salt
14. Freshly ground pepper
15. 1 scallion, thinly sliced crosswise

1. Preheat the oven to 350°. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
2. Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
3. Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.