Category Archives: American Regional Cuisine

Last day of the quarter pizza extravaganza

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Kalamata Olive Pizza with a White Mozzarella and Kalamata puree reduction sauce.

Black Pepper Chicken with Balsamic Reduction and Mozzarella

Roasted Vegetable Pureed Sauce……meh…..not my favorite.

THE QUARTER IS OVER!!

Pacific Northwest Cuisine (finally, the good stuff)

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Rough Draft, Pictures on the way

Red Lentil Soup withWalla Walla Marmalade


Ingredients

  • 1 cup red lentils, picked over, misshaped beans or stones discarded, rinsed
  • 6 cups chicken or vegetable stocks
  • 1/2 cup carrots, peeled, finely diced
  • 1/2 cup celery, finely diced
  • 1 garlic clove, minced
  • 1 bay leaf
  • Salt, tt
  • 3/4 tsp. black pepper
  • 3 tbsp. unsalted butter
  • 8 cups onions, walla walla or other sweet, chopped
  • 1 tsp. sugar
  • 2 tsp. thyme, chopped
  • 1 tbsp. sherry vinegar

Procedure

  1. Combine the lentils and stock, and bring to a boil. Cook for a few minutes at a gentle boil and remove any foam that comes to the surface.
  2. Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 20 to 35 minutes.
  3. Remove from heat and discard bay leaf.
  4. Puree the soup, season with salt and pepper
  5. While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25 to 35 minutes.
  6. Stir in the vinegar and correct seasoning with additional salt and pepper
  7. Serve and top with marmalade

Pear and Hazelnut Salad with Oregon Blue Cheese


Ingredients

  • 4 cups butter lettuce

Vinaigrette

  • 1 cup roasted pear, ripe, peeled cored, chopped
  • 1/4 cup rice vinegar
  • 1 tsp. sugar
  • 1/4 cup hazelnut oil
  • Salt and white pepper, tt
  • 2 roasted pears, ripe, peeled
  • 1/4 cup hazelnuts, roasted, peeled, chopped
  • 1/2 cup Oregon blue cheese

Procedure

  1. Wash and dry lettuce, breaking into 4 inch pieces.
  2. Add pear to blender along with rice vinegar, to prevent pear from browning. Add the sugar, salt, pepper, and hazelnut oil and puree until smooth.
  3. Place the cleaned, torn lettuce in a bowl and lightly toss with some dressing.
  4. Arrange the dressed lettuce on chilled plates.
  5. Slice each pear in half and spoon out the cores. Lay the halves on a cutting board, flat side down, and slice each half on a bias into 7 or 8 even slices. Press the sliced pear halves lightly to fan them out and carefully transfer the pear pan to the lettuce.
  6. Scatter hazelnuts and crumbled blue cheese over each salad and serve.

Steamed Mussels with Thai Coconut Broth


Ingredients

  • 1/2 cup dry white wine
  • 1 tbsp. vegetable oil
  • 2 cups baby bok choy, trimmed, cut into 1-inch pieces
  • 2 1/2 cups red bell pepper, finely julienned
  • 6 tbsp. shallots, thinly sliced
  • 1 tbsp. ginger and garlic
  • 2 tsp. light brown sugar
  • 1 tsp. curry powder
  • 1/8 tsp. cayenne
  • 1 can coconut milk
  • 1/4 cup cilantro
  • 4 lime wedges

Procedure

  1. Place the mussels in a saucepan. Add the wine and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
  2. Save the liquid and transfer the mussels to a bowl, discarding any that failed to open; cover and keep warm.
  3. Pour the liquid through a fine-mesh sieve lined with cheesecloth and set aside.
  4. Wipe out pan; add the oil and heat over medium heat.
  5. Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
  6. Stir in the brown sugar, curry powder, and cayenne; cook 1 minute.
  7. Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
  8. Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
  9. Sprinkle with cilantro and serve immediately with lime wedges on the side.

Crab Cakes with a Hollandaise Sauce

Cedar Planked Salmon with Asparagus, Roasted Hazelnuts and Roasted Yukon Gold Turned Potatoes

Seared Halibut with Braised Baby Bok Choy and Thai Coconut Curry Broth

Roasted Lamb with Tomato Farci, Pommes Anna, and Sauteed Asparagus with a Demi-Glace Sauce


Southwest and Rocky Mountain Cuisine

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More recipes on the way…..

Potato Leek and Corn Chowder


Ingredients:

  • 1/4 cup olive oil
  • 2 cups leeks, white and light green parts, cleaned, sliced
  • 1/2 cup pork sausage
  • 3 cups red bliss potatoes, peeled, 1/4 inch dice
  • 2 thyme sprigs
  • 1/4 tsp. white pepper
  • 2 tsp. salt
  • 1 garlic clove, minced
  • 1 tbsp. flour
  • 2 cups chicken stock
  • 2 bay leaves
  • 2 tbsp. parsley

Procedure:

  1. Heat the oil over medium-high heat.
  2. Add the leeks and sausage, and cook until lightly browned. Add the potatoes, seasonings, and flour. Toss together until the flour is incorporated.
  3. Add the chicken stock, and stir until all ingredients are well combined. Bring to a simmer. Add bay leaves and simmer for 1 hour.
  4. Remove bay leaves; stir in parsley just before serving.

Jicama Salad


Ingredients:

  • 2 cups jicama, julienned
  • 1/2 cup red bell pepper, julienned
  • 1/4 cup yellow bell pepper, julienned
  • 1 cup english cucumber, peeled, julienned
  • 1/4 cup olive oil
  • 2 tbsp. lime juice
  • 1/2 tbsp. parsley, minced
  • Salt and white pepper, tt

Procedure:

  1. Combine vegetables with olive oil in a bowl.
  2. Season with lime juice, parsley, salt, and pepper. Refrigerate until ready to serve.

Grilled Apache-Style Pork Cutlets


Ingredients:

  • 2 garlic cloves, minced
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tsp. cumin
  • 1/4 tsp. cayenne
  • 1 tsp. salt
  • 8 pork cutlets
  • Vegetable oil, as needed

Procedure:

  1. Combine all the ingredients for spice mix and mast to a smooth paste.
  2. Rub pork with spice mix and let marinate 15 to 20 minutes
  3. Preheat the grill
  4. Brush pork with oil, then grill.

Smoke-Roasted Acorn Squash


Ingredients:

  • 1 acorn squash
  • 1/4 cup butter, melted
  • 2 tbsp. sherry wine
  • 2 tbsp. brown sugar
  • Salt and pepper, tt

Procedure:

  1. Cut the acorn squash into quarters and remove the seeds.
  2. Place the squash into a stovetop smoker and smoke for 10 minutes. Remove and place on aluminum foil.
  3. Preheat oven to 350F
  4. Mix the butter, sherry, and sugar. Brush the glaze on the squash and season with salt and pepper. Wrap with foil. Bake the squash until tender. Baste periodically with reserved butter and sugar mixture.

Navajo Fry Bread


Ingredients:

  • 1 cup AP flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbsp. plus 1 tsp. milk

Procedure:

  1. Combine the flour, baking powder, and salt in a mixing bowl.
  2. Stir in the milk and work into a dough. Knead the dough until it is smooth and elastic. Form the dough into egg-size balls; cover and set aside for 15 minutes.
  3. Heat oil to 375F
  4. Roll the dough into 8-inch circles and prick all over with a fork.
  5. Fry each round in the hot oil for 2 minutes on each side. Drain on paper towels and serve.

Rocky Mountain Trout in Cornmeal Crust with Horseradish Butter Sauce

Ingredients:

  • 48 ounces trout, boneless
  • salt, tt
  • black pepper, coarsely ground, tt
  • 9 1/2 ounces cornmeal, finely ground
  • 4 ounces clarified butter
  • 6 ounces corn oil
  • 1 tbsp. garlic, minced
  • 5 ounces green bell pepper, minced
  • 5 ounces red bell pepper, minced
  • 16 ounces horseradish butter sauce

Procedure:

  1. Dry the surface of the trout and season the inside to taste
  2. Split each trout, dredge in cornmeal
  3. Heat butter in pan, pan fry fish
  4. Remove from heat and place on paper towel
  5. Serve

Tobacco Onions

Ingredients:

  • 1 small red onion
  • 1 small yellow onion
  • 1 cup AP flour
  • 1 tbsp. salt and pepper
  • 1 tbsp. paprika
  • 1/2 tsp. cayenne
  • 1/2 tsp. chili powder

Procedure:

  1. Slice the onions very thinly into rings
  2. Combine the flour and seasonings in a large bowl. Add the onion rings and toss until they are well coated with flour and dry.
  3. Heat the oil in a deep-fat fryer to 350F
  4. Fry the onions quickly in small batches until golden brown
  5. Remove and drain on paper towels. Serve immediately.

California/Hawaiian Cuisine

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Pictures tomorrow

San Francisco Cioppino

Ingredients:

Sauce

  • 1 tbsp. vegetable oil
  • 1 cup onion, 1/2 inch
  • 1/2 cup green bell pepper, 1/2 inch
  • 1 tbsp. garlic, minced
  • 1/2 cup celery, 1/2 inch
  • 1/2 cup carrot, 1/2 inch
  • 1 cup plum tomato, peeled, seeded, 1/4 inch
  • 1 tbsp. tomato paste
  • 2 cups fish fumet or clam juice
  • 1/2 cup red wine
  • 1 tbsp. lemon juice
  • 1 bay leaf
  • 1 tsp. oregano, chopped
  • 1 tsp. basil, chopped
  • Salt and black pepper, tt

Cioppino

  • 8 mussels, scrubbed and debearded
  • 8 clams, scrubbed
  • 2 cups water
  • 16 ounces fish, any lean, firm white flesh, cut into serving-size pieces
  • 16 ounces shrimp, peeled and deveined
  • 4 scallops
  • 1 tbsp. hot sauce
  • 2 tbsp. parsley, minced

Procedure:

  1. Heat oil and cook the onion, leek, green pepper, garlic, celery, and carrot until tender.
  2. Add the tomato and cook 3 minutes. Add the tomato paste, fish fumet, wine, lemon juice, and bay leaf. Simmer 30 minutes. Remove the bay leaf.
  3. Add the fresh herbs and correct seasoning. Set aside.
  4. Clean and steam the mussels and lcams in the water until the shells open. Save the cooking liquid and strain it through cheesecloth. Add the cooking liquid to the sauce.
  5. Add the fish and simmer 3 minutes. Add the shrimp and scallops and simmer 2 minutes.
  6. Add the hot sauce and return the mussels and clams to the pot; heat 1 minute.
  7. Divide the fish and shellfish evenly into warned soup bowls. Ladle the sauce over the seafood and sprinkle with parsley.

Chilled Avocado and Cucumber Soup

Ingredients:

  • 1/2 cup heavy cream
  • 1 1/4 cups avocado, peeled, seeded, 1/4 inch
  • 1 cup cucumber, peeled, seeded, 1/4 inch
  • 1 tbsp. lime juice
  • 1 cup chicken stock
  • 1 cup yogurt
  • 1 garlic clove, minced
  • 1/2 cup sour cream
  • 1 tbsp. dill, coarsely chopped
  • 1 tbsp. parsley, coarsely chopped
  • Salt and white pepper, tt
  • 1/2 cup milk

Garnish

  • 1/4 cup sour cream
  • 1/2 cup green onions, thinly sliced

Procedure:

  • Set aside 2 tbsp. each of the avocado and cucumber for garnish. Place remained and the ingredients, except the milk, in a blender or food processor and blend until smooth.
  • Add the milk a little at a time and blend until the desired consistency of soup is attained.
  • Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40F or below until thoroughly chilled.
  • When ready to serve, carefully ladle the soup until chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.

Caesar Salad


Ingredients:

For the croutons

  • 1/4 cup olive oil
  • 1 garlic clove, crushed
  • 2 cups sourdough bread, crusts removed, in 1/2 inch cubes

For the dressing

  • 1 garlic clove, minced
  • 2 tbsp. lemon juice
  • 2 tsp. anchovy paste
  • 1/4 tsp. black pepper
  • 1 egg
  • 1/2 cup olive oil
  • Salt, tt

For the salad

  • 8 cups romaine lettuce, dark outer leaves removed, torn into bite-size pieces
  • 1/2 cup parmesan cheese, grated

Procedure:

  1. Heat the oil over medium heat and add the garlic. Saute 1 minute and discard garlic.
  2. Increase the heat to high and add the bread cubes, turning frequently so that they brown evenly on all sides and are crisp and golden. Add more oil if necessary to keep  from burning. Drain on paper towels. Reserve.
  3. Combine the minced garlic, lemon juice, anchovy paste, salt, and pepper. Whisk to blend.
  4. Immerse the egg in a small pan of boiling water and cook for exactly 1 minute. Remove the egg and crack it inot the bowl with other ingredients. Whisk to combine.
  5. Add the oil in a steady stream and whisk until smooth.
  6. Combine the lettuce, Parmesan cheese, croutons, and dressing. Toss and taste for seasoning.
  7. Place on individual plates. Serve immediately.

Warm Scallop Salad with Tomato, Mint, and Lime Dressing

Ingredients:

For the dressing

  • 6 tbsp. olive oil
  • 1 1/2 tbsp. shallot, minced
  • 1 1/2 tbsp. lime juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups tomatoes, peeled, seeded, 1/4 inch
  • 1 1/2 tbsp. mint, minced

For the salad

  • 12 ounces scallops
  • 2 tbsp. olive oil
  • 1/2 cup jicama, peeled and julienned
  • 2 watercress bunches, large stems removed

Procedure:

  1. Heat the olive oil. Saute the shallots until soft, but do not brown.
  2. Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
  3. If using sea scallops, remove the small white muscle, If scallops are 1 inch in diameter or larger, cut the scallop in half, lengthwise, before using.
  4. Heat the olive oil. Add the scallops and saute over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. remove from heat.
  5. Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm
  6. Divide the watercress evenly among plates. Place the scallops with dressing in the ceter of the watercress.
  7. Sprinkle the jicama over the salad. Spoon additional dressing onto the plate.

Calamari, Artichoke, and Penne Pasta- Monterey Style

Ingredients:

  • 4 1/2 cups penne pasta
  • 1/4 cup olive oil
  • 1 tbsp. parsley, chopped
  • 1/2 tbsp. cilantro leaves, chopped
  • 1/2 tbsp. basil, chopped
  • 1/2 tbsp. thyme, chopped
  • 1/8 tsp. red pepper flakes
  • 1 ounce anchovy filets
  • 2 garlic cloves, minced
  • 1 cup tomato, peeled, seeded, 1/4 inch dice
  • 1 tbsp. capers, drained
  • 1/2 cup calamata olives, pitted, coarsely chopped
  • 3 cups baby artichokes, cut into wedges, heart removed, cooked
  • 2 cups calamari rings and tentacles, cleaned
  • 1/2 cup Parmesan cheese, chaved
  • Salt and black pepper, tt

Procedure:

  1. Cook the pasta in boiling salted water until al dente.
  2. Cool the pasta slightly under cold running water. Drain well and toss with 1 tbsp. olive oil to prevent the pasta from sticking together.
  3. Toss the pasta with the chopped herbs and season with the red pepper flakes. Set aside.
  4. Combine the anchovies and garlic. Mash thoroughly until a paste forms.
  5. Heat the remaining olive oil over medium heat. Add the anchovy-garlic mixture. Add the tomato, capers, and olives. Stir and place over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, untill the sauce thickens to the desired consistency.
  6. Add the artichokes and calamari. Continue cooking for 30 to 60 seconds or until calamari is cooked.
  7. Return the penne to the calamari and reheat.
  8. Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions. Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.

Strawberry Shortcake with Cornmeal Biscuits

Ingredients:

For the biscuits

  • 3 cups AP flour
  • 3/4 cup yellow cornmeal, fine grind
  • 1 tbsp. baking powder
  • 1 tbsp. granulated sugar
  • 1/2 tsp. salt
  • 2 tbsp. butter, chilled, in 1/2 inch cubes
  • 1 1/2 cups heavy cream

For the berries

  • 3 cups strawberries, washed, hulled, sliced
  • 1/4 cup granulated sugar
  • 1 tsp. lemon juice
  • 1 cup heavy cream
  • 1/4 tsp. vanilla extract

Procedure:

  1. Preheat oven to 425F
  2. Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until the mixture has the appearance of coarse meal.
  3. Add the cream; stir until a moist dough forms. Knead by hand until the dough is moist and manageable. Place on a floured work table and knead gently for 1 minute.
  4. Roll dough into a rectangle approximately 6×9 inches and 3/4 thick. Cut dough into uniform biscuits and place on lined baking sheet.
  5. Bake for approx. 20 minutes, or until the biscuits have risen and are lightly brown in color. Let cool slightly.
  6. Combine the strawberries and 3 tbsp. of the sugar. Let stand for 15 minutes at room temperature.
  7. Crush half the strawberries, adding a little lemon juice; set aside.
  8. Combine the cream, remaining sugar, and vanilla. Whip to soft peaks.
  9. Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
  10. Spoon the berry mixture onto the biscuit bottoms in equal portions. Top with a large dollop of whipped cream. Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.

Coconut-Ginger Carrot Soup


Ingredients;

  • 2 tbsp. vegetable oil
  • 1/2 cup onion, 1/4 inch
  • 3 cups carrots, 1/4 inch
  • 2 tbsp. ginger, minced
  • 2 cups sweet potatoes, peeled, 1/2 inch
  • 3 cups chicken stock
  • Salt and white pepper, tt
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • 1/2 can coconut milk, warm
  • 2 tbsp. cilantro, chopped

Procedure:

  1. Heat the oil. Add the onion and cook over medium heat for about 5 minutes.
  2. Add teh carrots and ginger, and cook another 5 minutes. Add the sweet potatoes, stock, salt, and pepper. Bring to a boil, then reduced to a simmer. Cook until the carrots and potatoes are tender, about 25 minutes.
  3. Puree until smooth. Reheat on low.
  4. Add the lemon juice, honey, and coconut milk. Mix thoroughly. Add more chicken stock if the soup is too thick.
  5. Garnish with the cilantro.

Kalua Pig

Ingredients:

  • 2 1/2 lbs. pork butt
  • 2 tbsp. hawaiian or kosher salt
  • 2 tbsp. liquid smoke
  • 2 garlic cloves, minced
  • 8 Ti leaves, ribs removed

Procedure:

  • Preheat oven to 400F
  • Score the pork on all sides with 1/4 inch deep slits about 1 inch apart.
  • Combine the salt, liquid smoke, and garlic.
  • Rub mixture all around the pork butt. Wrap the pork butt in ti leaves and tie with string to hold in place. Place in appropriate pan and cover tightly with lid or foil.
  • Bake for 1 hour. Lower temperature to 350F and cook for 2 hours until tender.
  • Remove from pan. Let cool slightly and shred meat.

Balsamic-Soy Glaze

Ingredients:

  • 1 cup balsamic vinegar
  • 1/2 cup soy sauce

Procedure:

  1. Combine the vinegar and soy sauce in a nonreactivepan and reduce to a syrup, about 25 minutes.

Grilled Teriyaki Meat Sticks


Ingredients:

  • 1/4 cup soy sauce
  • 1 1/2 tbsp. brown sugar
  • 1 1/2 tsp. sherry
  • 1 tsp. ginger, minced
  • 1 garlic clove, minced
  • 1 cup beef top round, sliced 2 inches long, 1/2 inch thick

Procedure:

  1. Combine the soy sauce, brown sugar, sherry, ginger, and garlic. Stir over low heat until the sugar is dissolved. Cool.
  2. Marinate the meat slices in soy mixture for 30 minutes.
  3. Thread the meat onto skewersand grill until done.

Pineapple Fritter Rings with Maui Mango Sauce


Ingredients:

Fro the Maui Mango Sauce

  • 1 cup mango, sliced
  • 1/2 cup granulated sugar
  • 1 tbsp. lemon juice

For the pineapple fritter

  • 1/2 cup panko
  • 1/4 cup graham cracker crumbs
  • 1/2 tsp. cinnamon
  • 8 pineapple slices, 1/4 inche cored.
  • 2 tbsp. AP flour
  • 1 egg, beaten with 1 tbsp. water
  • 3/4 cup granulated sugar
  • Vegetable oil, for frying

Procedure:

  1. Puree mango for the sauce. Pass through a sieve.
  2. Add the sugar and lemon juice. Set aside.
  3. Mix panko, graham crumbs, and cinnamon
  4. Dip the pineapple slices first into the flour, then into the egg, and then into panko.
  5. Heat oil to 350F
  6. Deep-fry the pineapple slices until golden brown.
  7. Sprinkle with sugar and serve with mango sauce.

Tex-Mex Cuisine

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I will be making these in class tonight and tomorrow. Come back for pictures and amendments to the recipes.

Tortilla Soup


Ingredients:

  • 1 cup onion, quartered
  • 2 cups plum tomatoes, quartered
  • 1/4 cup vegetable oil
  • 1 corn tortilla, cut into short strips
  • 2 garlic cloves, minced
  • 1/2 ancho chile, stemmed, seeded, toasted, finely chopped
  • 1/2 bay leaf
  • 1 tsp. ground cumin
  • 3 cups chicken stock
  • 1/4 cup tomato sauce
  • Salt and black pepper, tt
  • 2 cups chicken meat, cooked, julienned
  • 1 cup Cheddar or Monterey Jack cheese, shredded
  • 1 cup avocado, peeled, pitted, cubed
  • 1 cup corn tortilla, fried strips

Procedure:

  1. Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15 to 20 minutes. You may also do this on a sheet pan under the broiler.
  2. Put the tomatoes and onion in a blender or processor and blend until smooth. Set aside.
  3. Heat the remaining oil. Add the tortilla, garlic, and chile and saute for 3 to 4 minutes
  4. Add the bay leaf, cumin, and stock; bring to a boil.
  5. Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
  6. Season and strain through a coarse strainer. Taste and adjust seasoning.
  7. Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp tortilla strips.

Refried Beans


Ingredients:

  • 1 cup pinto beans, dried
  • 1 1/2 quarts chicken stock
  • 2 ounces bacon, 1/4 inch dice
  • 1/2 cup onion, 1/4 inch dice
  • 1 garlic clove, minced
  • Salt and black pepper, tt
  • 1 cup queso fresco, grated

Procedure:

  1. Wash and soak beans overnight.
  2. Drain the beans and add the stock. Bring to a simmer, turn down the heat, and simmer for approximately 1 1/2 hours , or until tender.
  3. Render the bacon over medium heat, until almost crisp. Add the onion and garlic and cook 4 minutes.
  4. Add the beans. Using the back of a large wooden spoon or a potato masher, mash the beans into the bottom of the pan, stirring frequently so they do not stick. When the beans are broken up but still have visible pieces, simmer for a few minutes.
  5. Season with salt and pepper, and serve with grated cheese.

Grilled Quesadillas


Ingredients:

  • 4 flour tortillas
  • 2 cups Mexican cheese
  • 2 tbsp. Poblano Chile, roasted, peeled, 1/4 inch dice
  • 2 tbsp. cilantro leaves, chopped
  • 2 tbsp. butter, melted

Procedure:

  1. Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3 minutes. Put tortillas in a skillet one by one, turning each once until soft.
  2. Prepare a grill.
  3. Place some cheese on half of each tortilla, leaving a 1-inch border.
  4. Top with chile and cilantro, and fold over.
  5. Brush both sides liberally with melted butter. Place on grill. When marked, turn over and continue to cook until cheese melts.
  6. Serve with Pico De Gallo and Guacamole.

Pico de Gallo


Ingredients:

  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1 cup onion, 1/4 inch dice
  • 1 serrano pepper, minced
  • 1 1/2 tbsp. cilantro, minced
  • 1 cup tomato, peeled, seeded, 1/4 inch dice
  • 1 tbsp. lime juice
  • Salt and pepper, tt

Procedure:

  1. Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
  2. Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.

Guacamole


Ingredients:

  • 2 avocados, ripe
  • 1/2 cup red onion, 1/4 inch dice
  • 1 jalapeno chile, seeded, deribbed, minced
  • 1/4 cup cilantro leaves
  • 1/2 cup tomato peeled, seeded, 1/4 inch dice
  • 2 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1 tbsp. lime juice

Procedure:

  1. Peel and pit the avocados
  2. Place the avocado pulp in a bowl and mash to a chunky texture.
  3. Add the remaining ingredients and mix thoroughly. Season to taste.

Crab Quesadilla with Green Chili Chutney


Ingredients:

  • 1 tbsp. shortening or lard
  • 1 cup masa harina
  • 1 tbsp. AP flour
  • 1/2 cup chicken stock
  • 1/4 tsp. salt

For the filling

  • 2 tbsp. vegetable oil
  • 3/4 cup onion, 1/4 inch dice
  • 1/2 cup tomato, peeled, seeded, 1/4 inch dice
  • 1 chile, seeded, finely dice
  • 8 ounces crab meat
  • Epazote, several leaves
  • Salt and black pepper, tt
  • Vegetable oil, for frying

Procedure:

  1. Mix the lard, flour, and masa harina well.
  2. Add teh stock and salt. Knead until the dough is pliable and leaves the sides of the bowl failry clean. Cover and let the dough rest about 1 hour. Heat the 2 tbsp. oil and add the onion, tomato, and jalapeno. Cook until mixture is soft and begins to dry out.
  3. Fold in crab meat and epazote. Correct seasoning. Set aside.
  4. Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
  5. Add 1 tbsp. stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
  6. Heat oil to 375F
  7. Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.

Green Chile Chutney

Ingredients:

  • 16 ounces chiles
  • 2 jalapenos, 1/4 inch dice
  • 1 cup sugar
  • 1 1/2 tsp. oregano
  • 1 ounce slivered almonds
  • 2 tbsp. lime juice
  • 6 tbsp. cider vinegar
  • 1 tsp. salt
  • 1 tbsp. cilantro, chopped

Equipment:

  1. Combine all ingredients except cilantro.
  2. Bring to a boil and reduce heat to a simmer. Simmer 15 to 20 minutes.
  3. Allow to cool, add cilnatro, then serve cold.

Mexican Wedding Cookies


Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 tbsp. vanilla extract
  • 2 1/4 cups AP flour
  • 1/2 tbsp. salt
  • 3/4 cup pecans, finely chopped
  • Confectioners’ sugar, to roll the cookies in

Procedure:

  1. Cream the butter and sugar, and then add vanilla.
  2. Sift the flour and salt together and stir in by hand.
  3. Add pecans; stir to combine
  4. Chill the dough for 1 hour.
  5. Preheat the oven to 400F
  6. Roll the dough into 1-inch balls. Place on an ungreased cookie sheet.
  7. Bake until set, but do not brown, approximately 15 minutes.
  8. While still warm, roll in additional sugar.
  9. Cool, roll in sugar again, and serve.

Lone Star Chicken-Fried Steak with Cream Gravy


Ingredients:

  • 2 eggs
  • 1/2 cup milk
  • 1 cup AP flour
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 4 beef round steak, trimmed, and tenderized 1/2 to 1/4 inch thick
  • Vegetable oil, for frying

Procedure:

  1. Combine the eggs and milk, beat well.
  2. Separately combine the flour, salt, and pepper.
  3. Dip the steaks into the egg mixture, then into the seasoned flour.
  4. Pan-fry steaks in hot oil until browned on both sides.
  5. Drain on paper towels.

Calabacitas con Maize


Ingredients:

  • 2 tbsp. butter
  • 1/2 cup onion, 1/4 inch
  • 1 garlic clove, minced
  • 2 1/2 cups zucchini squash, 1/2 inch
  • 1/2 cup corn kernels
  • 1 serrano chile, seeded, diced small
  • 1/8 tsp. oregano, dried
  • Salt and pepper, tt
  • 1/2 cup tomato, peeled, seeded, diced

Procedure:

  1. Melt the butter over medium-high heat
  2. Add the onion and garlic. Sweat onion
  3. Add the zucchini, corn, and chile. Cover, lower the heat, and cook for 3 to 5 minutes or until the vegetables are tender.
  4. Season with oregano, salt, and pepper.
  5. Just before serving, add the tomato and toss until thoroughly heated.

Annatto Rice and Queso Fresco


Ingredients:

  • 1 cup long-grain rice
  • 1/4 cup vegetable oil
  • 1/2 cup onion, 1/4 inch dice
  • 1 garlic clove, minced
  • 1/4 cup carrot, 1/4 inch dice
  • 1/4 cup celery, 1/4 inch dice
  • 1 tbsp. annatto powder
  • 1 1/2 cups chicken stock
  • Salt and black pepper, tt
  • 1 cup queso fresco, grated
  • 2 tbsp. cilantro, chopped

Procedure:

  1. Rinse the rice in cold water and drain.
  2. Heat the oil over medium heat. Cook the onion, garlic, carrot, and celery for 2 minutes, stirring occasionally.
  3. Add the rice and annatto powder and stir for 3 minutes, until the rice is well coated with the oil.
  4. Add the stock and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
  5. Remove from the heat and let stand, covered, for 5 minutes.
  6. Add the cheese and cilantro, and stir into the rice with a fork.

Tres Leches Cake


Ingredients:

  • 1 1/2 cups AP flour
  • 1 tsp. baking powder
  • 1/2 cup butter
  • 2 cups sugar
  • 5 eggs
  • 1 1/2 tsp. vanilla extract
  • 1 cup milk
  • 2/3 cup sweetened condensed milk
  • 2/3 cup evaporated milk
  • 1/3 cup liqueur, frangelico, brandy, or chambord
  • 1 1/2 cups heavy cream

Procedure:

  1. Preheat oven to 350F and flour a 9 X 13 inch baking pan
  2. Sift the flour and baking powder together and set aside
  3. Cream the butter and half the sugar together until fluffy.
  4. Add the eggs and half the vanilla. Beat well
  5. Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
  6. Pour batter into prepared pan and bake for 30 minutes.  When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
  7. Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
  8. Refrigerate for at least 2 hours before serving.
  9. When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.) Serve chilled.

Marinated Dried Bean Salad Colorado


Ingredients:

  • 1 ounce red beans, dried
  • 1 ounce lentils
  • 1 ounce pinto beans, dried
  • 1 ounce anasazi beans, dried
  • 1/2 cup onion, 1/2 inch dice
  • 1 jalapeno, seeded, diced
  • 1 cup green bell pepper, roasted, 1/2 inch dice

Vinaigrette

  • 1 tbsp. sage leaves, cut in chiffonade
  • 2 garlic cloves, minced
  • 3 tbsp. cider vinegar
  • 6 tbsp. olive oil
  • Salt and pepper, tt

For the salad

  • 2 cups tomatoes, peeled, thinly sliced
  • 2 1/2 cups leaf lettuce
  • 1/2 cup green onions, sliced
  • 2 tbsp. heavy cream
  • 1 tsp. cider vinegar
  • Salt and pepper, tt

Procedure:

  1. Presoak each type of bean individually overnight
  2. Cook the beans individually in salted water unil tender. Drain and cool, reserving the liquid from the red beans.
  3. Roast, peel, seed, and dice the jalapeno and green pepper.
  4. Whisk together the vinaigrette ingredients.
  5. Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.
  6. Clean, dry, and trim the lettuce and green onions. Chop green onions finley.
  7. Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.
  8. Toss the lettuce in the cream mixture, divide by 4 onto salad plates, and shingle 5 slives of tomato from rim to rim down the center of each plate. Season the tomatoes lightly with salt and pepper.
  9. Serve about 1/2 cup of the marinated bean salad with the greens.

Chiles Rellenos


Ingredients:

4 poblano chiles

For the filling

  • 2 tbsp. vegetable oil
  • 1/2 cup onion 1/4 inch dice
  • 1 garlic clove, minced
  • 2 cups corn kernels
  • 1/8 tsp. oregano, dried
  • 1/4 cup sour cream
  • 1 cup queso fresco
  • salt and white pepper, tt

For the batter

  • 3 eggs, separated
  • 2 tbsp. water
  • 1/4 cup, ap flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. salt

Procedure:

  1. Roast, peel, and split the chiles on one side only. Cut out the seed pod but leave on the stem; let cool.
  2. Heat the oil, add the onion and garlic, and cook until soft but not brown.
  3. Add the corn and salt, then cover the pan and cook until corn is tender (if corn is dry, you may have to add some water). Add the oregano and adjust the seasoning. Set aside and cool.
  4. Blend in the sour cream and cheese; season.
  5. Stuff the chiles with the cheese mixture. Reshape and chill for 30 minutes.
  6. Beat the egg yolks and water until foamy. Add the flour, baking powder, and salt.
  7. White the egg whites to soft peaks; fold the egg whites into the egg yolks.
  8. Heat the oil in a deep fryer to 350F
  9. Dip the stuffed chiles in flour and then in the batter, and fry them until golden brown on one side. Turn over and fry until golden brown on the other side. Drain on paper towels.

Marinated Grilled Quail on Spinach Salad

Ingredients:

Vinaigrette

  • 2 tbsp. olive oil
  • 1/4 cup vegetable oil
  • 1 tbsp. parsley, chopped
  • 2 tbsp. balsamic vinegar
  • Salt and pepper, tt

Salad

  • 2 cups spinach, cut in chiffonade
  • 1/2 cup red bell pepper, julienne
  • 1/2 cup yellow bell pepper, julienne
  • 1/2 cup green bell pepper, julienne
  • 3/4 cup tomato, julienne
  • 8 bamboo skewers, soaked in water
  • 4 quails, split at the back

Procedure:

  1. Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
  2. Place each quail on 2 skewers i a straight line to hold its shape.
  3. Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
  4. Prepare grill.
  5. Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked.
  6. Toss the salad ingredients with all but 2 tbsp. of the remaining vinaigrette.
  7. Place the salad in the center of the plate. remove the skewers from each quail and place on top of the salad.
  8. Drizzle the remaining vinaigrette over the quail.

Tex-Mex Fajitas


Ingredients:

Marinade

  • 1/3 cup lime juice
  • 1/4 cup tequila
  • 1 tsp. oregano, dried
  • 2 garlic cloves, minced
  • 1 tbsp. cilantro, minced
  • 2 tsp. ground cumin
  • 1 tsp. black pepper

Marinade 2

  • 1 cup light soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tbsp. lemon juice
  • 1 tsp. ground ginger

For the fajitas

  • 1 pound skirt steak
  • 8 flour tortillas

Procedure:

  1. For marinade 1, combien all ingredientsa nd mix well. Refrigerate overnight, or up to 24 hours. For marinade 2 , combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.
  2. Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
  3. Preheat grill
  4. Sear the outside of the meat, then cook until medium rara- it should take 3 to 4 minutes a side if the meat is 2/4 inch thick or less. Brush meat with marinade 2 or 3 times while cooking.
  5. Transfer the meat to a cutting board. Let sit 5 minutes
  6. Cut the meat into thin strips.
  7. Serve meat strips with warm, sot flour tortillas and pico de gallo and guacamole.

Central Plains Recipes

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6

Wisconsin Cheddar and Beer Soup

Cheese Soup

Ingredients:

½ cup butter

½ cup onion ¼ inch

¼ cup celery ¼ inch

¼ cup red bell pepper ¼ inch

½ cup AP Flour

1 tsp. Dry mustard

1/8 tsp. Paprika

½ tsp. Ground thyme

2 tbsp. Worcestershire sauce

1 ½ cups beer

2 cups chicken stock

2 cups milk

1 ½ cups kielbasa sausage ¼ inch dice

salt and pepper, tt

2 cups cheddar cheese, grated

½ cup green onions, thinly sliced

Procedure:

  1. Sweat onion, celery, bell pepper in butter
  2. Add flour and make roux then add seasonings
  3. Add beer and stock then simmer for 30 minutes
  4. Heat milk separately and add to soup
  5. Saute and render the fat out of the sausage. Remove, drain on paper towels, then add sausage to the soup. Simmer for an additional 5 minutes.
  6. Remove from heat and stir in grated cheese until smooth
  7. Season with salt and pepper
  8. Garnish with green onions

Beet and Apple Salad with Horseradish Vinaigrette

11 09 09_1628

Ingredients:

Vinaigrette

1 tbsp. Mustard, brown or grainy

2 tbsp. Prepared horseradish

¼ cup raspberry vinegar

¾ cup olive oil

salt and pepper, tt

Salad

1 pound beets, mixed

¼ cup green onions, white parts only, minced

1 tbsp. Chives, minced

2 tbsp. Flat-leaf parsley, chopped

2 apples, sweet or tart, julienned

½ cup celery hearts, sliced ¼ inch thick

1 tsp. Lemon juice

3 cups escarole leaves

Procedure:

  1. Preheat oven to 400F
  2. Combine all ingredients for vinaigrette in food processor except oil. Slowly add oil then add salt and pepper
  3. Leaving the roots and 1 inc of stem on beets, rinse them. Bake with ¼ inch water, covered, 25 to 40 minutes or until beets can be easily pierced with a knife. Cool.
  4. When the beets are cool enough to handle, peel and julienne.
  5. Toss the beets with 2 tbsp. Vinaigrette and half the green onions.
  6. Combine the chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tbsp. Vinaigrette
  7. Dress the escarole leaves and dress with remaining vinaigrette
  8. Place escarole leaves on a chilled plate. Place a serving of beets on top of the escarole, with the celery and apples scattered around.

PLANKED WHITEFISH WITH GREEN ONION BATTER

11 09 09_1629

Ingredients:

4 untreated cedar wood planks or shingles

½ cup butter, softened

1 egg yolk

2 tbsp. Lemon juice

1 tbsp. Dijon mustard

¼ cup bread crumbs

¼ cup green onions, chopped

2 tbsp. Parsley, minced

1 garlic clove, smashed

¼ cup vegetable oil

4 whitefish fillets, skinned and boned

salt and pepper, tt

Procedure:

  1. Soak the cedar planks in water for at least a few hours before proceeding.
  2. Mix the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsley, and garlic in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder about 1 inch thick, and wrap in plastic wrap.
  3. Preheat oven to 425F
  4. Remove the planks from water, dry, brush with oil, and place in the oven on a baking sheet for 5 minutes to begin to season the wood.
  5. Brush the fish with oil and season with salt and pepper.
  6. Remove the paste from the refrigerator and cut into ¼ inch thick slices. Place 1 to 2 slices on each fillet.
  7. Place the fish on the hot plank and return to the oven. Bake the fillets for 8 to 10 minutes, until the butter has melted into a brown crust.
  8. Remove and serve

Kansas City BBQ Ribs

IMG_4047

Ingredients:

4 pounds baby back ribs

Seasoning Mix

½ cup granulated sugar

¼ cup paprika

2 tbsp. Kosher salt

2 tbsp. Celery salt

1 ½ tbsp. Onion powder

1 ½ tbsp. Chili powder

1 tsp. Ground cumin

1 tbsp. Black pepper

1 tsp. Dry mustard

¼ tsp. Cayenne

Sauce

½ cup light brown sugar

½ tsp. Chili powder

½ tsp. Dry mustard

½ tsp. Ground ginger

1/8 tsp. Allspice

1/8 tsp. Paprika

1/8 tsp. Mace

1/8 tsp. Black pepper

½ cup cider vinegar

1/3 cup molasses

1 tsp. Liquid smoke

2 cups ketchup

¼ cup water

wood chips, as needed for smoking

Procedure:

  1. Remove silverskin
  2. Combine all ingredients for seasoning mix
  3. Rub the ribs liberally with seasoning mix
  4. Cover and refrigerate for at least 24 hours
  5. Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn down the heat down to a simmer, and simmer for an hour.
  6. Prepare a smoker with soaked wood chips.
  7. Coat the ribs liberally with the barbecue suace.
  8. Place the rib racks in the smoker. Smoke for 2 hours at 250F, basting every hour with the extra sauce
  9. Reheat remaining sauce when serving

Brussels Sprouts with Mushrooms

11 09 09_1630

Ingredients:

2 cups brussels sprouts, trimmed

2 tbsp. Bacon, ¼ inch dice

2 tbsp. Unsalted butter

1 garlic clove, minced

¼ cup onion ¼ inch dice

1 ¼ cups white mushrooms, ¼ inch slices

salt and pepper, tt

Procedure:

  1. Concasse sprouts then blanche
  2. Render bacon
  3. Add butter, garlic, and onion to bacon fat
  4. Add the mushrooms and cook 5 minutes or more
  5. Cut brussels sprouts in half and add to mushrooms

Mashed Celeriac and Potatoes

(Underneath fish)

Ingredients:

2 cups celeriac, peeled, 1 inch cubes

2 cups, russet potatoes

3 garlic cloves, peeled and quartered

salt and pepper, tt

Pinch grated nutmeg

2 tbsp. Butter

Procedure:

  1. Combine celeriac, potatoes, garlic and salt with water to cover.
  2. Bring to a boil. Reduce heat then simmer 30 minutes
  3. Drain vegetables, reserve liquid.
  4. Food mill vegetables
  5. Season with salt, pepper, and nutmeg. Add enough of the cooking liquid to soften the consistency and return the mixture to a pan over low heat, stirring until heated through.
  6. Add the butter and serve hot.

Brownie Pudding Cake

11 09 09_1631

Ingredients:

1 cup AP flour

2/3 cup cocoa powder (unsweetened)

¾ tsp. Baking powder

¾ tsp. Salt

1 cup sugar, granulated

6 tbsp. Unsalted, melted, cooled

½ cup heavy cream

2 eggs

1 tsp. Vanilla extract

1 1/3 cups boiling water

¾ cup light brown sugar, packed

Procedure:

  1. Preheat oven to 350F
  2. Sift together the flour, 1/3 cup cocoa powder, baking powder, and salt; set aside
  3. In a mixer, using the paddle attachment, mix the granulated sugar, butter, cream, eggs, and vanilla.
  4. Add the flour mixture and beat on low speed until just combined, about 30 seconds.
  5. Spread in an ungreased 8-inch square baking pan; set aside.
  6. Whisk together the remaining 1/3 cup cocoa powder, the boiling water, and brown sugar; pour over batter.
  7. Bake about 35 minutes or until a wood skewer tests clean.

Bratwurst (Farmer Style)

IMG_4044

Ingredients:

19 ounces lean boneless pork butt, 1 inch cubes

13 ounces veal, in 1-inch cubes

2 tsp. Pickling salt

1 tsp. Onion salt

1 tsp. White pepper

1 tsp. Ground marjoram

1 tsp. Parsley, chopped

½ tsp. Ground nutmeg

½ tsp. Celery seed

¼ tsp. Tsp. Ground ginger

¼ tsp. Ground mace

¼ tsp. Ground cardamom

4 ounces crushed ice

Pork or sheep casing, as needed

2 tbsp. Onions, chopped

Procedure

  1. Grind meat through a 3/16 plate on meat grinder
  2. Combine all ingredients except the onion, ice, and casings. Mix well. Chill in freezer for 30 minutes.
  3. Chill all the grinder parts.
  4. Mix meat again and grind through ¼ inch plate with onion.
  5. Place ground meat into a food processor and add crushed ice while blending, 30 to 60 seconds.
  6. Stuff mixture into casings and air-dry for 30 minutes or until dry to the touch.
  7. To cook, simmer in beer or water for 20 minutes; drain. Or grill bratwurst, until browned, about 10 minutes.

Grilled Flank Steak with Blue Cheese

IMG_4046

Ingredients:

1 garlic head

3 shallots, peeled

1 cup unsalted butter

¾ cup blue cheese

2 tsp. Parsley, chopped

2 tbsp. Dry red wine

½ cup bread crumbs, fresh

Steak

4 top loin steaks

salt and pepper, tt

vegetable oil, as needed

Procedure:

  1. Preheat oven to 275F
  2. Cut the top off the garlic head and wrap in foil with the shallots. Roast for 30 to 45 minutes. Remove and, while warm, squeeze garlic pulp out of roasted head.
  3. Chop garlic and shallots to make a paste then cool.
  4. Combine the butter and cheese in a mixer with paddle or in a food processor. Add the roasted garlic and shallots and blend 1 minute. Add the remaining butter ingredients and combine well.
  5. Place the butter on plastic wrap or parchment paper and roll up into a cylinder. Refrigerate until firm.
  6. Season the steaks and sear in hot oil until brown on both sides; cook to desired doneness.
  7. Place each steak on a hot plate and top with some blue cheese butter. Brown the butter on top of the steaks under the broiler for 30 seconds.

Steak Fries

(served with steak)

Ingredients:

  • 2 steak fries
  • Salt and pepper, tt
  • Vegetable oil, for frying

Procedure:

  1. Peel and wash the potatoes. Cut lengthwise into 8 wedges.
  2. Parboil the potatoes in boiling salted water for 3 to 5 minutes. Drain, cool, and dry. Set aside until needed.
  3. Fry the potatoes in a 350F fryer in 2 steps. First, let the potatoes get soft and form a skin. Remove them from the oil. Let the temperature of the oil recuperate. Second, shake the basket, place the potatoes back into the hot oil, and let the potatoes get golden brown and crisp.
  4. Drain the potatoes on paper towels and season with salt and pepper.

Macaroni and Cheese

(served with ribs)

Ingredients:

  • 2 cups elbow macaroni
  • 1/4 cup butter, softened
  • Dash tabasco
  • 1 1/2 cups evaporated milk, warm
  • 2 eggs, beaten
  • 1 tsp. dry mustard, dissolved in a little water
  • 4 cups cheddar cheese
  • Salt and White pepper, tt

Procedure:

  1. Preheat oven to 350F
  2. Cook the macaroni in boiling salted water until just barely tender.
  3. Drain and toss with the butter
  4. Mix tabasco with 1 cup milk. Add the eggs, mustard,  and 12 ounces of cheese. Combine well and check seasoning. Mix in macaroni.
  5. Transfer to a baking pan and set in oven. Every 5 minutes, stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When you have incorporated all the cheese, the mixture should be creamy, about 20 minutes.

Morel Mushrooms with Spinach

(served with steak)

Ingredients:

  • 6 cups, young, washed, stalks removed
  • Salt, tt
  • 1 cup morel mushrooms, fresh, washed, large ones may be cut in half
  • 6 tbsp. butter
  • 1/4 cup heavy cream
  • Salt and pepper, tt
  • Ground nutmeg, tt

Procedure:

  1. Blanch the spinach in boiling salted water for 1 minute; drain. Refresh in ice water, drain again. Gently squeeze to remove excess water.
  2. Trim away bases of fresh morels. Brush and lightly wash and rinse them to make sure they are completely clean and free of grit. (If using dried mushrooms, soak them in water for at least 30 minutes. Drain the water and pat the mushrooms dry.
  3. Melt 1/4 cup butter, add mushrooms, and heat through.
  4. Add the spinach, cook on high heat, and stir. If too much liquid, drain excess.
  5. Add the cream, bring to boil, and reduce by half.
  6. Correct seasoning and stir in remaining butter.

Creole/Cajun Cuisine

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3

Chicken and Andouille Sausage Gumbo

IMG_3829

This recipe is from class……use this one instead….Shrimp Gumbo (click).

Ingredients:

Seasoning Mix

  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne
  • 1/2 tsp. white pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder

Gumbo

  • 2 cups chicken thigh meat, skin removed, 1-inch pieces
  • 1 cup onion, 1/4 inch
  • 1 cup green bell pepper, 1/4 inch
  • 3/4 cup celery, 1/4 inch
  • 1 1/4 cups AP flour
  • Vegetable oil, as needed
  • 7 cups chicken stock
  • 1 1/2 cups Andouille smoked sausage
  • 1 tsp. garlic, minced
  • Salt and pepper, tt

Procedure:

  1. Combine the ingredients fo the seasoning mixture. Divide in half.
  2. Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
  3. Combine the onion, green pepper, and celery in a bowl and set aside.
  4. Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
  5. Heat 1 1/2 inches oil in a heavy skillet until very hot
  6. Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.
  7. Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
  8. Return 1/4 cup hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, a3 to 4 minutes, being careful not to scorch the roux.
  9. Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
  10. In a separate pot, bring the stock to a boil, then reduce to a simmer.
  11. Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
  12. Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
  13. Add the fried chicken and adjust seasoning with salt and pepper.

Fried Fish Beignets with Remoulade

IMG_3826

I don’t know who wrote this recipe but whoever did doesn’t know what a beignet is and doesn’t know what a remoulade is.

Ingredients:

  • 4 whitefish fillets
  • 1 cup milk, cold for soaking
  • Vegetable oil
  • 1 cup yellow corn flour
  • 1 cup yellow cornmeal
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Cayenne, pinch
  • 1 cup romaine lettuce, coarsely chopped
  • 1 cup remoulade sauce

Remoulade

  • 4-5 green onions, coarsley chopped
  • 1/2 cup celery, coarsely chopped
  • 2 parsley sprigs, coarsely chopped
  • 3 tbsp. creole mustard
  • 1 tbsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1/3 cup white wine vinegar
  • 1 1/2 tbsp. lemon juice
  • 1 tsp. basil, chopped
  • 3/4 cup olive oil
  • 1 green onion, 1/4 inch
  • 2 tbsp. celery, 1/4 inch
  • 1 tbsp. parsley, finely diced

Procedure:

Remoulade

  1. Combine green onoins, celery, and parsley in food processor to a puree
  2. Combine the puree with the mustard, paprika, salt, pepper, and cayenne.
  3. Add the vinegar, lemon juice, and basil
  4. Gradually add the olive oil, blending constantly to make an emulsion.
  5. Add the diced green onion, celery, and parsley and combine well.

Fried Fish

  1. Rinse the fillets; remove any bones or skin, and dry the fillets.
  2. Cut the fish into strips measuring 1/2 x 1/2 x 2 inches. Lay strips in a pan and add cold milk to just cover fish. Soak 30 minutes.
  3. Combine the corn flour and cornmeal with the seasonings and mix well.
  4. Drain fish. Dip in seasoned flour to coat evenly.
  5. Fry fish until golden brown @ 375F
  6. Serve with romaine lettuce and remoulade sauce.

Crawfish Etouffee

IMG_3821

Ingredients:

  • 6 tbsp. butter
  • 1/4 cup ap flour
  • 1 cup onion, 1/2 inch
  • 1/2 cup green bell pepper, 1/2 inch
  • 1/2 cup celery, 1/2 inch
  • 1 tbsp. garlic, minced
  • 1 1/2 cups crawfish tails
  • 6 tbsp. crawfish fat, or butter
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1 tsp. lemon juice
  • 1/3 cup green onion tops, thinly sliced
  • 1 tbsp. parsley, minced
  • 1 cup fish stock or cold water

Procedure:

  1. Melt the butter over low heat in a heavy pot.
  2. Gradually add the flour and cook over low heat until a medium brown roux is formed.
  3. Add the onion, green pepper, celery and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
  4. Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juices, green onion, and parsley; mix well.
  5. Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
  6. To serve, heat the etouffee slowly over low heat, thin with hot water if needed. Serve over rice.

Dirty Rice

IMG_3823

Smothered Okra

IMG_3822

Ingredients:

  • 2 tbsp. vegetable oil
  • 1 cup onion, thinly sliced
  • 4 cups okra, whole, stems removed
  • 3/4 cup tomato, peeled, seeded, chopped
  • Salt and pepper, tt
  • 1/8 tsp. cayenne
  • 1/8 tsp. chili powder
  • 1/8 tsp. thyme (dried

Procedure:

  1. Heat the oil in a saute pan. Add the onion and saute over low heat until lightly brown.
  2. Add the okra, tomato, and seasonings; cover and smother until the okra is tender. Smaller okra will take less time to cook than larger pods.

Bread Pudding with Whiskey Sauce

IMG_3853

Ingredients:

  • 1 cup plus 6 tbsp. milk
  • 2 cups french bread, day-old, cut into 1 1/2 to 2 inch cubes
  • 1 egg, beaten
  • 1/3 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1 tbsp. raisins, soaked in cointreau
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 tbsp. dark brown sugar
  • 1 1/2 tbsp. unsalted butter

Procedure:

  1. Soak the bread in 6 tbsp. of the milk for 1 hour.
  2. Preheat oven to 300F. Butter a 1-quart pan.
  3. Beat the remaining milk, egg, sugar, and vanilla to combine well. Add the milk-soaked bread, then add the raisins and mix well.
  4. Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg and brown sugar. Top with butter cubes.
  5. Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.
  6. Serve with Whiskey Sauce

Whiskey Sauce

Ingredients:

  • 1/4 cup unsalted butter
  • 1/4 cup confectioner’s sugar
  • 1 egg, beaten
  • 1/4 cup bourbon

Procedure:

  1. Melt the butter on low heat
  2. When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
  3. Remove pan from heat and whisk in the beaten egg. Beat until emulsified, about 2 minutes.
  4. Whisk in the bourbon and serve warm.

Oyster Po’Boy

IMG_3848

Ingredients:

  • 24 oysters, shucked
  • salt and pepper, tt
  • AP flour, as needed
  • Egg wash, as needed
  • Bread crumbs, as needed
  • 4 French bread, cut into 6 inch sections
  • 2 cups Iceberg lettuce, shredded
  • 2 tomatoes, sliced
  • 2 lemons cut in half, wrapped
  • Vegetable oil for deep frying
  • Remoulade Sauce

Procedure:

  1. Heat oil to 375F
  2. Drain and dry the oysters. Season and dip them in the flour; shake off excess flour. Pass the through egg wash, drain off excess egg wash, and coat in bread crumbs. Turn the oysters and pat until bread crumbs completely over them.
  3. Fry the oysters golden brown and crisp. Drain on paper towels.
  4. Split the French breads lengthwise and warm or toast the halves.
  5. Spread the inside with Remoulade Sauce.
  6. Spread 1/2 cup shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy. Top tomatoes with 6 oysters and top half of bread.
  7. Serve with half of a lemon.

Shrimp Bisque

IMG_3845

Ingredients:

For the roux

  • 5 tbsp. bacon drippings or butter
  • 1 cup AP flour

For the bisque

  • 2 tbsp. butter
  • 1 cup onion, 1/4 inch
  • 1/4 cup green onions, white parts only
  • 3 tbsp. green onions, green tops
  • 2 1/2 tbsp. celery, 1/4 inch
  • 2 tbsp. parsley, finely minced
  • 1 tbsp. garlic, minced
  • 1 tbsp. salt
  • 1/4 tsp. cayenne
  • 2 bay leaves, broken in half
  • 1 tsp. thyme (dried)
  • 1/2 tsp. dry mustard
  • 1/2 tsp. basil leaves (dried)
  • 4 whole cloves
  • 1 cup shrimp, peeled, chopped
  • 2 cups seafood stock or clam juice
  • 1 cup shrimp, peeled, whole

Procedure:

  1. Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.
  2. In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.
  3. Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter0, then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.
  4. Add the chopped shirmp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.
  5. Add the whole shrimp and simmer 1 minute more.
  6. Serve over boiled rice.

Jambalaya

IMG_3846

Ingredients:

  • 2 tbsp. vegetable oil
  • 1 chicken fryer, cut into eighths, rinsed, dried
  • 4 cups onions, 1/2 inch
  • 2/3 cup green bell pepper, 1/2 inch
  • 3/4 cup green onion tops, thinly sliced
  • 1 tbsp. garlic, minced
  • 2 tbsp. parsley, minced
  • 3/4 cup baked ham, 1/2 inch
  • 1 1/2 cups lean pork, 1/2 inch cubs
  • 3 cups smoked sausage, 1/2 inch slices
  • 2 tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1/2 tsp. chili powder
  • 2 bay leaves, crushed
  • 1/4 tsp. thyme (dried)
  • 1/8 tsp. ground cloves
  • 1/4 tsp. basil (dried)
  • 1/8 tsp. mace
  • 1 1/2 cups long-grain rice
  • 3 cups chicken stock

Procedure:

  1. Heat oil over medium heat.
  2. Brown the chicken, then remove.
  3. Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for about 10 minutes or until everything is brown.
  4. Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.
  5. Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottoms.
  6. Return the chicken to the pot; add the stock. Mix well; bring to a boil.
  7. Cover the pot and turn down to a simmer, or place in 350F oven. Cook 35 minutes, stirring occasionally.
  8. Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.
  9. Remove bay leaves and serve immediately.

Grits

IMG_3852

Ingredients:

  • 1 cup hominy grits
  • 3 cups milk
  • 1 tsp. salt
  • 2 eggs, lightly beaten
  • 1 cup water
  • 6 garlic cloves, chopped
  • 6 tbsp. butter
  • 1 cup cheddar cheese, grated
  • salt and pepper, tt

Procedure:

  1. Preheat oven to 350F
  2. Stir the grits into the milk and add the salt. Cook over medium heat, stirring often, so the mixutre does not scorch, for 5 to 7 minutes or until thickened.
  3. Remove from the heat and add the eggs. Then add th ewater, stirring vigorously.
  4. Separately, saute the garlic in the butter, then add to grits. Return the mixture to the heat and cook until thickened again.
  5. Add the cheese and mix well. Season with salt and pepper.
  6. Place in a baking pan and bake for 30 minutes.
  7. Let rest 10 minutes before cooking.

Golden Gazpacho

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IMG_3702

This is not a traditional gazpacho so save your time telling me what a “real” gazpacho is and what isn’t.

Gazpacho

Ingredients:

  • 1 cup yellow beefsteak tomato, peeled, seeded 1/4 inch
  • 2 cups yellow bell peppers, 1/4 inch
  • 3/4 cup papaya, 1/4 inch
  • 2 shallots, 1/4 inch
  • 1 cup cucumber, 1/4 inch
  • 2 tbsp. water
  • Tomatillos
  • 2 slices white bread
  • 1 tbsp. lime juice
  • 1 tbsp. sherry vinegar
  • 2 tbsp. olive oil
  • Dash of Tabasco
  • Salt and pepper, tt

Procedure:

  1. Combine all ingredients except for seasonings and garnish in a blender or food processor
  2. Correct seasoning and add Tabasco. Chill
  3. Garnish with sour cream and green bell pepper.

Key Lime Pie

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IMG_3707

See those little bubbles on the side. It was cooked at the temperature the recipe said to cook it at.  Those holes are not good…….sometimes recipes are wrong. Chef gave us a great lesson about recipes tonight…this is another reason why I’m not very detailed with my recipes…….recipes are only intended to be a guide when you’re cooking your way………..the only time you should follow a recipe exactly is when you are baking or when you are getting paid to do so!

Ingredients:

Crust

  • 1 cup plus 1 tbsp. graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted

Filling

  • 2 cups sweetened condensed milk
  • 6 egg yolks
  • 3/4 cup key lime juice
  • 1 tbsp. key lime zest

Topping

  • 1 cup heavy cream
  • 1/2 cup confectioner’s sugar, sifted

Procedure:

  1. Preheat oven, 350F
  2. Combine graham crackers and sugar
  3. Add the melted butter and combine until the mixture resembles wet sand; press the mixture in a 9-inch pie pan.
  4. Whisk the condensed milk with the egg yolks and blend in the lime juice and zest.  Pour the mixture into the pan with the pie crust.
  5. Bake for 15 minutes or until the filling is set; let pie cool at room temperature…..1 hour
  6. Prepare the topping by whipping the cream with the sugar
  7. Garnish with whipped cream

Tropical Cuisine: Back to business

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(Rough Draft…….no pictures yet)

Black Bean Soup

img_2403

Ingredients:

  • 2 cups black beans
  • 1/4 cup bacon
  • 1 1/2 cups onions, medium dice
  • 2 garlic cloves, minced
  • 1 tsp, cumin
  • 1 tsp, oregano
  • 2 quarts chicken stock
  • 1 ham hock
  • 2 tbsp. sherry wine

Garnish with:

  • 1 cup onion, medium dice
  • 1 tbsp. olive oil
  • 2 tbsp. sherry vinegar
  • 2 cups boiled boiled rice
  • 1 tbsp. sour cream
  • 2 tbsp. green onions, sliced

Procedure:

  1. Soak beans overnight
  2. Render bacon
  3. Add beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat and simmer for approx. 1 to 1 1/2 hours or until beans are tender.
  4. Remove ham hock; cool, remove the meat, dice, and reserve.
  5. Puree the soup and bring back to a simmer.
  6. Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check the consistency of the soup; adjust with more chicken stock if too thick. For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.
  7. Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.

Floribbean Slaw

Ingredients:

  • 2/3 cup green cabbage, julienned
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup green bell pepper, julienned
  • 3/4 cup carrots, julienned
  • 3/4 cup yellow squash, julienned
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cilantro, chopped
  • Salt and pepper, to taste

Procedure:

  1. Combine all ingredients and mix thoroughly. Let flavors combine for at least 1 hour.
  2. Taste and adjust seasoning; serve cold.

Chicken with Tamarind Ginger Sauce

10 26 09_1602

Ingredients:

  • 4 chicken breasts, boneless, skinless
  • 2 tbsp. lemon juice
  • 1 tbsp. lime juice
  • 2 tbsp. vegetable oil
  • All purpose flour, for dusting
  • 2 garlic cloves, minced
  • 2 cups onions, 1/4 inch dice
  • 2 tsp. ginger, grated
  • 2 tbsp. tamarind paste
  • 1/2 cup chicken stock
  • 3/4 cup red bell pepper, finely julienned
  • 3/4 cup yellow bell pepper, finely julienned
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Procedure:

  1. Rub chicken with lemon and lime juices; let marinate for 15 minutes
  2. Heat vegetable oil
  3. Season and dust chicken with flour then saute until lightly browned then remove and set aside
  4. Reduce heat to low, add garlic and onions, and cook until onions are lightly colored, 3 to 5 minutes.
  5. Add the ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer. Cover the pan and reduce the heat. Simmer until the chicken is cooked.
  6. In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.
  7. Serve the chicken breast coated with the sauce and topped with pepper julienne.

Chayote with Tomatoes, Mushrooms, and Cheese

10 26 09_1600

Ingredients:

  • 2 chayote, split, and seeds removed
  • 2 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup red onion, 1/4 inch dice
  • 1 3/4 shiitake mushrooms, cleaned, stems removed, thinly sliced
  • 3/4 cup green bell pepper 1/4 inch dice
  • 3/4 cup tomato, peeled, seeded, 1/4 inch dice
  • 1 tsp. parsley, chopped
  • Tabasco. tt
  • Salt and pepper, tt
  • 1/4 cup manchego cheese, grated

Procedure:

  1. Preheat oven to 350F
  2. Put chayote in a heavy-bottomed pot and add about 1 inch of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
  3. Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
  4. Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
  5. Spoon the stuffing into the chayote halves and top with the grated cheese.
  6. Bake until the chayote is tender and thoroughly heated.

Warm Bean Salad over Mesclun Lettuce with Lemon Vinaigrette

10 27 09_1591

Ingredients:

  • 1 1/2 cups white beans
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1/2 cup celery, 1/4 inch
  • 1/2 cup onion, 1/4 inch
  • 1/2 cup carrot, 1/4 inch
  • 2 cups chicken stock
  • 1 bay leaf
  • 1/2 tsp. ground cumin

Vinaigrette

  • 1/4 cup sherry vinegar
  • 3/4 cup olive oil
  • 2 tbsp. lemon juice
  • 1/2 tsp. dry mustard
  • Salt and pepper, tt
  • 3 cups mesclun

Procedure

  1. Drain beans
  2. In olive oil, saute vegetables
  3. Add bay leaf and cumin
  4. Add the beans and stock, and simmer 30 minutes
  5. Combine all the vinaigrette ingredients; whisk to combine well.
  6. Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup of the vinaigrette.
  7. Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plates with the warm beans.

Roasted Pork Loin- Cuban Style

10 27 09_1592

Ingredients:

Pork

  • 1/4 cup garlic cloves, chopped
  • 1 tbsp. black pepper
  • 1 tbsp. ground cumin
  • 1 tsp. salt
  • 1/8 tsp. cayenne
  • 2 pounds pork loin, boneless, preferably shoulder end
  • 2 tbsp. vegetable oil
  • 1 cup orange juice

Sauce

  • 2 tbsp. veg oil
  • 1/2 cup onion 1/4 inch
  • 1/2 cup celery 1/4 inch
  • 1/2 cup green bell pepper 1/4 inch
  • 1/3 cup black beans, soaked and drained
  • 1 1/2 cups chicken stock
  • Pinch cayenne
  • Salt and pepper, tt

Procedure:

  1. Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with the seasoning and marinate for at least 1 hour.
  2. Preheat oven 375F
  3. Heat oil and sear meat on all sides.
  4. Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce
  5. Roast the pork until it reaches 145-160F internally. Let rest for 10 minutes.
  6. While meat cooks, heat oil for sauce over medium heat. Add al the vegetables and cook5 minutes or until soft.
  7. Add the beans, and stock;; bring it to a simmer. Simmer the sauce for about 45-60 minutes, until the beans are tender.
  8. Add the reserved pan juice and season with salt and pepper.
  9. Puree half of the sauce andcombine with remaining beans; bring back to simmer.
  10. Season with pinch of cayenne, salt, and pepper. Serve sauce with sliced pork.

Southern Cuisine

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Rough Draft (I wasn’t in class for this last week so I’ll be making some of these recipes at a later time)

Shrimp Perloo

Ingredients:

  • 1/4 cup bacon, 1/2 inch pieces
  • 1 1/2 cups onions, 1/2 inch
  • 2 cups tomatoes, peeled, seeded, chopped
  • 1/2 tsp. red pepper flake
  • 3/4 cup long-grain rice
  • 2 cups clam juice
  • 16 ounces shrimp, peeled, deveined
  • 1/4 cup parsley, chopped
  • 1 1/2 tbsp. lemon juice
  • Salt and pepper, tt

Procedure:

  1. Render the bacon
  2. Drain all but 2 tbsp. of fat from pan
  3. Add the onion and saute
  4. Add the tomatoes, red pepper flake
  5. Stir in the rice and clam juice. Bring to boil, reduce to simmer and cook for 20 minutes
  6. Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 1- minutes
  7. Add parsley, lemon juice, and bacon. Correct seasonings and serve.

Grilled Quail with Spicy Eggplant Relish

Ingredients:

  • 4 semi-boneless quail, brined
  • salt and pepper, tt
  • 1/2 tsp. thyme
  • 6 tbsp. olive oil
  • 1 tsp. granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp. dijon mustard
  • 2 tbsp. cider vinegar
  • 1 tbsp. parsley, minced
  • 2 cups yellow squash and zucchini, in long, thin noodles

Procedure:

  1. Rub qual with salt, pepper, thyme and 2 tbsp. oil
  2. Grill quail to desired doneness
  3. Combine sugar, salt mustard, vinegar, remaining oil, and parsley
  4. Toss the squash with the dressing
  5. Divide squash among 4 plates and place 1 warm quail on top of squash

Pan Fried Catfish

Ingredients:

  • 1 cup pecans, chopped
  • 1/3 cup cornmeal, fine grained
  • 1/2 cup bread crumbs, dry
  • 2 tbsp. parsley, choppped
  • 4 catfish fillets, skinless
  • 1 egg, beaten with 1 tbsp. water
  • salt and pepper, tt
  • 1 cup AP flour
  • Veg oil

Procedure:

  1. Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped
  2. Season catfish fillets and do STBP.
  3. Heat oil to 350F
  4. Pan fry fillets

Slow Cooked Chard

IMG_3134

Ingredients:

  • 2 bunches mixed greens
  • 3/4 cup bacon, 1/4 inch
  • 1/2 cup celery, 1/4 inch
  • 2 cups onions, 1/4 inch
  • 1 cup green bell pepper 1/4 inch
  • 1 ham hock
  • 2 tbsp. red wine vinegar
  • 1/8 tsp. red pepper flake
  • 1 cup water
  • salt and pepper, tt

Procedure:

  1. Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
  2. Cut into 2 inch pieces
  3. Render bacon
  4. Add celery,  onion, and bell pepper
  5. Reduce heat to medium and add greens. Cook until wilted.
  6. Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes
  7. Add the water, cover and simmer for 1 1/2 hours
  8. Correct seasoning

Southern Succotash

Ingredients:

  • 2 cups baby lima beans
  • 2 tbsp. bacon 1/4 inch
  • 2 tbsp. butter
  • 1 cup corn kernels, fresh
  • 3 tbsp. shallots, chopped
  • 1 cup hominy, canned, drained
  • 2 tbsp dry white wine or chicken stock
  • 1/2 cup heavy cream
  • salt and pepper, tt
  • 1 tbsp. parsley, chopped

Procedure:

  1. Parboil; the lima beans 1 minute, until just tender then drain
  2. Render bacon
  3. Add the shallot, cook until soft then add the corn and cook until tender
  4. Add the hominy and lima beans
  5. Add the white wine and reduce
  6. Add the cream and reduce until it thickens
  7. Stir in butter
  8. Season with salt and pepper and toss in parsley

Southern Fried Chicken with Cream Gravy

fried-chicken

Ingredients:

  • 1 chicken cut into 8 pieces then brined
  • 1 qt. buttermilk
  • 1 cup AP flour
  • 2 tbsp. cornstarch
  • salt and pepper, tt
  • veg oil, for frying

Gravy

  • 2 tbsp. veg oil
  • 1/4 cup AP flour
  • 2 cups milk
  • salt and pepper, tt

Procedure:

  1. Drain chicken and soak in buttermilk for 1-4 hours
  2. Combine flour, cornstarch, salt, and pepper
  3. Remove chicken from buttermilk and drain.  Dredge in flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.
  4. Heat oil to 335F
  5. Add chicken pieces, skin side down; do not overcrowd the pan-fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and cooked.
  6. Drain on rack and paper towels.

Pecan Pie

Ingredients:

  • 4 large eggs, beaten
  • 5 ounces light brown sugar
  • 2 ounces butter, softened
  • 8 1/2 ounces light corn syrup
  • 1/2 tsp. salt
  • 1 tbsp. vanilla extract
  • 10 ounces pecans, chopped
  • 1 pecan pie crust (recipe follows)

Topping:

  • 8 fluid ounces whipping cream
  • 2 ounces powdered sugar

Procedure:

  1. Mix all the filling ingredients together and pour the mixture into a prepared pie shell.
  2. Bake in oven at 400F for 15 minutes
  3. Reduce heat to 350F and continue to bake for an additional 30 minutes or until the filling is firm and reaches a minimum internal temperature of 145F
  4. Remove the pie from oven and let rest 30-45 minutes before serving
  5. While the pie is resting prepare the topping by whipping the cream with the powdered sugar in  a small mixing machine on high speed. Be careful not to overmix the cream, as this small amount can turn to butter in a very short period.

Crust Ingredients:

  • 8 ounces butter
  • 16 ounces pastry flour
  • 1/4 tsp. salt
  • 4 ounces cold water  (or shortening)

Crust Procedure:

  1. Break butter into flour to form large nuggets the size of walnuts
  2. Dissolve salt in water
  3. Add cold water to flour and mix just enough to form a dough
  4. Allow dough to rest 1 hour
  5. Roll out dough for a 9-inch pie
  6. Bake for 5-8 minutes in a preheated 425F oven.

Fried Green Tomatoes with Blue Cheese

Ingredients:

  • 8 slices green tomatoes
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1/2 tbsp. tabasco
  • 1/2 cup AP flour
  • 1 cup cornmeal, medium grind
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • Peanut oil for pan-frying
  • 1/4 cup blue cheese
  • Roasted red pepper sauce—–(recipe follows)

Procedure:

  1. Core the top of omtaot and cut into 1/4 inch slices
  2. Combine the buttermilk, egg, and tabasco
  3. Place the tomato slcies in the mixture and marinate for 30 minutes, turning occasionally
  4. Combine the flour; cornmeal, salt, and pepper.
  5. Drain the tomato slices and dredge in the breading mixture.
  6. Place the slicers on a baking sheet and refrigerate for 30 minutes to all the breading to dry.
  7. Heat oil to 350F
  8. Pan for until gold brown
  9. Drain on paper towels
  10. Serve with red pepper sauce and blue cheese

Roasted Red Peppper Sauce

Ingredients:

  • 20 ounces red bell pepper, 3-4 whole
  • 2 tbsp. olive oil
  • 1 garlic clove
  • 2 shallots, chopped
  • 3 tbsp. dry red wine
  • 1/4 cup chicken stock
  • 1/2 tsp. oregano chopped
  • 1/2 tsp. balsamic vinegar
  • 1 tsp. granulated sugar
  • salt and pepper, tt

Procedure:

  1. Roast peppers
  2. Heat the oil then add garlic and shallots
  3. Add pepper and cook for 2 minutes
  4. Add the wine, stock, oregano, vinegar, and sugar
  5. Remove from the heat and puree with peppers until smooth. Strain thruogh a fine strainer
  6. Adjust seasonings

Waldorf Salad

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IMG_3106

Equipment:

  • Mixing Bowl
  • Tongs

Ingredients:

  • 3 cups apples. Peeled, cored, and julienned
  • 1 tbsp. lemon juice
  • 1 cup celery, julienned
  • 1/2 cup walnuts, chopped
  • 1/4 cup mayonnaise
  • Lettuce leaves for garnish

Procedure:

  1. Combine apples and lemon juice; make certain the apples are well coated
  2. Add celery and walnuts
  3. Add mayonnaise; use just enough to bind ingredients
  4. Arrange salad on lettuce and serve immediately

Buffalo Chicken Wings (the original recipe)

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IMG_3112

Equipment:

  • Deep fryer
  • Mixing bowl
  • Tongs

Ingredients:

  • 12-14 chicken wings
  • 6 cups vegetable oil, for frying
  • 1/4 cup unsalted butter
  • 3 tbsp. hot sauce, Use Frank’s
  • 2 tbsp. cider vinegar
  • Salt, to taste
  • 2 cups celery sticks

Blue cheese dressing-

  • 1/2 cup mayonnaise  (click)
  • 1/4 cup yogurt
  • 1/2 cup blue cheese, crumbled

Procedure:

  1. Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
  2. Heat oil to 375F, pat wings dry, and fry until cooked through, golden and crisp, 5-8 minutes.
  3. Drain on paper towels
  4. Combine butter, hot sauce, vinegar, and salt over medium heat, and warm until butter is melted.
  5. Add chicken wings and toss to coat.
  6. Combine the mayonnaise and yogurt, and stir in the blue cheese, dressing will not be smooth
  7. Serve chicken wings warm or at room temperature, with celery sticks and dressing.

Braised Short Ribs

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IMG_3131

Equipment:

  • Dutch oven

Ingredients:

  • 3 pounds beef short ribs, bone-in English-style, trimmed of excess fat and silver skins
  • Salt and pepper, to taste
  • Flour, as needed
  • 1/4 cup vegetable oil
  • 1 1/2 cups onions, medium dice
  • 3/4 cup carrots, medium dice
  • 1/4 cup celery, medium dice
  • 1 tsp. garlic, minced
  • 2 tbsp. flour
  • 1/2 cup tomato, medium dice
  • 1 1/2 cups dry red wine
  • 2 cups beef stock
  • 1 tbsp. thyme leaves, chopped
  • 1 tsp. rosemary leaves, chopped
  • 2 bay leaves
  • 1 tsp. tomato paste

Procedure:

  1. Season with with salt and pepper then dust with flour
  2. Heat oil in dutch oven
  3. Brown short ribs on all sides; transfer to platter and reserve
  4. Reduce heat to medium and cook the onions and carrots in same pan until golden brown
  5. Add celery and cook until soft
  6. Add garlic
  7. Stir in flour until vegetables are coated
  8. Add tomato, wine, beef stock, thyme, rosemary, bay leaves, and tomato paste
  9. Bring to a boil and return short ribs; ribs should be almost covered in liquid. Return to a boil, cover and place in oven at 350F. Simmer until ribs are tender; about 2 hours
  10. Remove ribs from pot; remove excess vegetables that may cling to meat; discard bones that have fallen away from meat.
  11. Strain the braising liquid, pressing out liquid from solids; discard solids. Degrease
  12. Heat the braising liquid to a boil and thicken to desired consistency; correct seasoning
  13. Return short ribs to sauce and cook, partially covered, until ribs are heating through.
  14. Divide ribs and sauce among serving plates.