Texas and Tex-Mex cuisine
Big as Texas.  A state that is as large as all of New England, New york, Pennsylvania, Ohio, and Illinois combined, Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats.  It is a region that bred a cuisine described as the only food that is truly native to the United States.  A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles.  It was developed by people working with primitive kitchens and limited ingredients, and owes its appeal to the inventiveness of its creators, who were able to make their foods interesting by combining the same ingredients in different ways.  
From the famous “bowl of red” – Texas chili – to tacos, fajitas, and salsa, these flavorful introductions  influence the eating habits of not only Texans but also of all other Americans.

Chili
Servings: 4
Ingredients:

• 1 tbsp  Vegetable oil
• 1 1/2 lbs  Beef chuck, in 1/2-inch cubes
• 2 cups  Onions, 1/4 inch dice
• 2  Garlic cloves, minced
• 1/2 tsp  Oregano (dried)
• 1 tsp  Ground cumin
• 1 tbsp  Chili powder
• 3 cups  Tomatoes, peeled, seeded, 1/4 inch dice
• 1 cup  Beef stock, hot
• to taste  Salt and black pepper

Procedure:

1. Heat the oil and brown the meat.  (This step must be done in small batches.)  Remove meat and set aside.
2. Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
3. Add the spices and cook 2 minutes.  Return the meat.
4. Add the tomatoes and stock; bring to a boil, then reduce to a simmer.  Simmer 1 hour.  Skim fat as it cooks out, adjust seasoning, and add more water if necessary.

Crab Empanadas with Green Chili Chutney
Servings: 4
Ingredients:

• 1 tbsp  Shortening or lard
• 1 cup  Masa harina
• 1 tbsp  All-purpose 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 (claw or body)
• several leaves  Epazote, chopped (optional)
• to taste  Salt and black pepper
• about 2 cups  Vegetable oil, for frying

Procedure:

1. Mix the lard, flour, and masa harina well.
2. Add the stock (may need a little more) and salt.  Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
3. Cover and let the dough rest about 1 hour.
4. Heat the 2 tablespoons oil and add the onion, tomato, and jalapeno.  Cook until mixture is soft and begins to dry out.
5. Fold in crab meat and epazote.  Correct seasoning.  Set aside.
6. 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.
7. Add 1 tablespoon stuffing to the middle of each tortilla.  Fold in half and press edges together to seal.  Repeat until all stuffing is used.
8. Heat the frying oil to 375*F.
9. Fry the quesadillas, turning once or twice, until golden.  Transfer to paper towels to drain, then serve immediately.

Green Chile Chutney
Servings: 4
Ingredients:

• 16 ounces  Anaheim chiles or New Mexico green chiles, roasted, peeled, 1/2 inch dice
• 2  Jalapeno chiles, roasted, peeled, seeded, 1/4 inch dice
• 1 cup  Granulated sugar
• 1 1/2 tsp Mexican oregano, ground, toasted
• 1 ounce  Slivered almonds
• 2 tbsp  Lime juice
• 6 tbsp  Cider vinegar
• 1 tsp  Salt
• 1 tbsp  Cilantro, chopped

Directions:

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

Lone Star Chicken-Fried Steak with Cream Gravy
Servings: 4
Ingredients:

• 2  Eggs 1/2 cup Milk
• 1 cup  All-purpose flour
• 1 tsp  Salt
• 1/4 tsp  Black pepper
• 4  Beef round steak, trimmed, and tenderized 1/2 to 1/4 inch thick
• as needed  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.

Cream Gravy
Servings: 4
Ingredients:

• 2 tbsp fat from drippings, from frying steaks
• 2 tbsp all-purpose flour
• 2 cups milk, warmed
• to taste, salt & pepper

Directions:

1. Place drippings in pan over medium-high heat. When hot, stir in the flour.
2. Remove from heat and whisk in the warm milk.
3. Return to the heat and whisk until thickened and smooth. Cook 5-10 minutes.
4. Season with salt and pepper. Don’t skimp on the pepper.

Black-Eyed Peas
Servings: 4
Ingredients:

• 1 cup  Black-eyed peas (dried)
• 1/4 cup  Bacon, 1/2 inch dice
• 1/2 cup  Onion, 1/2 inch dice
• 1  Garlic clove, minced
• 1 1/4 cups  Water, more if needed
• 1  Thyme sprig
• 2 ounces  Salt pork
• to taste  Salt and black pepper

Procedure:

1. Soak the black-eyed peas overnight in water.  Drain.
2. Over medium heat, render the bacon until almost crisp.
3. Add the onion and garlic, and cook about 4 minutes, or until the onion is soft.
4. Add the black-eyed peas, water, thyme, salt pork, and seasoning.
5. Bring to a boil.  Reduce to a simmer, and cook 45 to 60 minutes, or until the black-eyed peas are tender.
6. Remove salt pork and serve.

Mexican Wedding Cookies
Yields about 4 dozen cookies
Ingredients:

• 1 cup  Unsalted butter, softened
• 1/2 cup  Confectioners’ sugar, sifted
• 1 tbsp  Vanilla extract
• 2 1/4 cups  All-purpose flour
• 1/2 tbsp  Salt
• 3/4 cup  Pecans, finely chopped
• as needed  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 400*F.
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. Cook, roll in sugar again, and serve.

Caldo de Res
Servings: 4
Ingredients:

• 1 piece  Beef shank or chuck
• 3  Red-skin new potatoes
• 2  Carrots, peeled, whole
• 1  Onion, peeled, whole
• 2 quarts  Water, cold
• 1  Corn on the cob, cleaned, in 1-inch slices
• 1/2 tsp  Thyme
• 1  Bay leaf
• 1  Parsley sprig
• 1 cup  Green cabbage, 1 inch dice
• 1/2 cup  Zucchini squash, 1-inch cubes
• to taste  Salt and black pepper
• 1 tbsp  Lime juice
• 2 tbsp  Cilantro, chopped

Procedure:

1. Wash and rinse meat and all whole vegetables.  Place in a large pot with the cold water.
2. Add the corn, cabbage, thyme, bay leaf, parsley, salt, and pepper.
3. Bring to a simmer over low heat; simmer until all ingredients are cooked and tender.  As ingredients become tender, remove them from the pot.
4. Let vegetables cool, and cut into 1-inch cubes or bite-size pieces.
5. Strain the stock and reduce until very flavorful.
6. Remove the fat and cartilage from the beef.  Dice the meat into 1/2-inch pieces.
7. Return the diced meat and chopped vegetables to the broth and bring to a simmer.
8. Add the zucchini and correct the seasoning.  Remove bay leaf.
9. Add the lime juice and cilantro just before  serving.

Pork Flautas
Servings: 4
Ingredients:

• as needed  Vegetable oil
• 3 1/2 cups  Pork Deshebrada (below)
• 12  6-inch corn tortillas
• 2 cups  Iceberg lettuce, shredded
• 1/4 cup  Sour cream

Procedure:

1. Heat a saute’ pan with 1/2 inch of oil until hot but not smoking.
2. Place some Deshebrada pork in a strip on one side of each tortilla.  Roll up the tortillas as tight as possible, using toothpicks to help secure them, if needed.
3. Fry the flautas a few at a time in the oil until crisp, 1 to 2 minutes.  Drain on paper towels and keep warm.
4. To serve, arrange flautas on shredded lettuce and top with Guacamole and sour cream.

Pork Deshebrada
Servings: 4
Ingredients for the red chile puree:

• 9  New Mexico red chiles (dried)
• 2 cups  Water
• 1 cup  Onion, in chunks
• 2  Garlic cloves
• 5-6 pounds  Pork shoulder roast, bone-in
• 1 1/2 cups  Onions, thinly sliced
• 2 Garlic cloves, finely chopped
• 2 tsp  Oregano (dried)
• 2 tsp  Ground cumin, preferably from toasted seeds
• 2 tsp  Salt
• 1 quart  Chicken stock
• to taste  Salt and black pepper

Procedure

1. Toast the chiles in a 300*F oven for 4 minutes or until they smell toasted.  Cool slightly.
2. Discard stems and seeds.  Combine chiles, water, onion, and garlic in a saucepan.  Simmer until soft, about 30 minutes.
3. Remove from heat and cool slightly.
4. In blender or food processor, blend until smooth.  Rub the puree through a fine strainer and discard residue.  Set aside
5. Preheat the oven to 375*F.
6. Lay the pork, fat side up, in a braising pan.
7. Combine 3/4 cup red chile puree and stock.
8. Top pork with onion, garlic, oregano, cumin, and salt.
9. Add chile liquid and bring to a simmer.  Cover and braise pork for up to 4 hours or until fork-tender.  (You may also cut the meat into smaller pieces to shorten cooking time.)
10. Cool pork in braising liquid.  Transfer to a cutting board, trim fat, and remove bone.
11. Shred meat by using the tines of 2 forks, one held in each hand.  Shred the meat in a downward, pulling motion.
12. Strain and degrease broth.  If holding the meat, use broth to moisten.

Guacamole
Servings: 4
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.

Pico de Gallo
Servings: 4

• 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
• to taste  Salt and black pepper

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.

Fish Tacos
Servings: 4
Ingredients:
For the Green chile Sauce:

• 16 ounces  Tomatillos (about-8) husked
• 2 tbsp  Shallots, chopped
• 2  Garlic cloves, chopped
• 1 cup  Poblano or Anaheim chiles, roasted, peeled chopped
• 1/4 cup  Cilantro, chopped
• 1  Jalapeno chile, seeded, chopped
• 1 tbsp  Lime juice
• as needed  Water
• to taste  Salt 1/4 cup  Vegetable oil

For the Tacos:

• 8  Corn tortillas, prepared
• 1 cup  Onion, 1/4 inch dice
• 1/2 cup  Green bell pepper, julienned
• 1/2 cup  Red bell pepper, julienned
• 1  Garlic clove, minced
• 1  Serrano chile, finely diced
• 1 1/2 pounds white fish
• 2 cups  Iceberg lettuce, shredded

Procedure:

1. Blanch half the tomatillos in boiling water for 1 minute.  Cool quickly.
2. Puree with remaining sauce ingredients in a blender.  Add water to achieve the desired consistency.  Adjust seasoning.  Set aside.
3. Heat the oil to 375*F and fry the tortillas.  While tortillas are still pliable, fold one half over the other – not too tightly as there should be an opening of about 2 inches between the halves at the top.  Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom.  (It may be necessary to insert tongs in the middle to keep them from closing up.  The result should be a crisp, U-shaped cup.)
4. Drain on paper towels, and keep warm.
5. Reheat the oil and add the onion, peppers, garlic, and chile.  Cook until limp but not soft.
6. Add the fish and cook until firm, approximately 2-4 minutes.
7. Place the mixture in the tortillas.
8. Top with warm sauce and fill with lettuce.

Cheese Enchiladas
Servings: 4
Ingredients:
For the chile Gravy:

• 2 tbsp  Lard or butter
• 1/2 cup  Onion, 1/4 inch dice
• 1  Garlic clove, minced
• 1/4 cup  all-purpose flour
• 2 tbsp  Chili powder
• 1 tsp  Ground cumin
• 1/8 tsp  Oregano (dried)
• 2 cups  Beef stock
• to taste  Salt and black pepper

For the Enchiladas:

• 8  Corn tortillas
• 1/4 cup Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 2 cups  Longhorn cheese, grated

Procedure:

1. Melt the lard over medium heat.  Saute’ the onion and garlic until the onion is softened but not browned, 3 minutes.
2. Stir in the flour, chili powder, cumin, and oregano.  Cook for 2 minutes while stirring.
3. Add the beef stock, a little at a time, stirring well.  Simmer, uncovered, for 30 minutes, until mixture is reduced and thickened.
4. Adjust thickness and seasoning.  Set aside.
5. Preheat the oven to 400*F.  Heat the oil in a deep-fat fryer to 350*F.
6. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds.  This first sep is to soften the tortilla.
7. Remove the tortilla from the oil, letting the excess oil drip back.   Dip the tortilla into the chili gravy, coating both sides.
8. Place the now-coated tortilla in the pan, put a handful on onion and cheese on one edge of the tortilla, and roll it up.  Place the rolled tortilla seam side down in one end of a lightly greased pan.
9. Repeat the process with the remaining tortillas.  The pan should be full.
10. Pour the remaining chili gravy on top of the enchiladas.
11. Sprinkle the enchiladas generously with the remaining grated cheese.
12. Bake for about 10 minutes, until the cheese is bubbly.  Serve immediately.

Arroz a la Mexicana
Servings: 4
Ingredients:

• 2 tbsp  Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 1  Garlic clove, minced
• 1 cup  Long-grain rice, washed twice
• 1/2 cup  Carrot, 1/4 inch dice
• 1 cup  Tomato, peeled, seeded, 1/4 inch dice
• 2 cups  Chicken stock
• to taste  Salt and black pepper

Procedure:

1. Heat the oil over high heat.  Add the rice and saute’, stirring frequently, until it begins to brown.
2. Stir in the onion and garlic.  Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
3. Add the carrot, tomato, stock and seasoning.  Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
4. Remove cover and cook 5 minute longer.  Fluff the rice with a fork and serve.

Flan
Servings: 4
Ingredients:

• 3/4 cup  Granulated sugar
• 1 tbsp  Water
• 1/2 tsp  Lemon juice
• 1 1/2 cups  Milk
• 4  Eggs
• 1/2 cup  Condensed milk
• 1 tbsp  Vanilla extract

Procedure:

1. Combine 1/4 cup  sugar, the water, and a few drops of fresh lemon juice in a pan.  Over moderate heat, caramelize the sugar, cooking to golden brown.  Do not overcook.
2. Pour the sugar into 4 ramekins.  Set aside.
3. Preheat the oven to 325*F.  Heat water for a hot-water bath.
4. Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
5. Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs.  Pour in the remainder of the milk and strain.
6. Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven.  Bake until set, about 30 minutes.  Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan.  If the blade comes out clean, then it is cooked.
7. Remove from heat and cool completely before unmolding.  Do not cool in refrigerator.  (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.

The New England region is known for the rocky coastlines of Maine, the white Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut.

From New England rivers, bays and oceans comes seafood of great variety and high quality. The Atlantic Cod is recognized as a symbol of the regions natural heritage.

The pilgrims, arrived in 1620. With help from the Native American Indians, the pilgrims lived through the hard winter months. Native American influence on colonial cookery was incalculable-primarily in terms of the kinds of produce used, leading off with Maize which the settlers called “Indian corn”. Cornmeal “mush” became a staple of the colonists diet and was served hot or cold with milk and butter.

In addition to corn, Native Americans subsisted beans and squash. This “triad” of corn, beans, and squash was referred to as the “three sister”. The vegetables combined together were known as “succotash” a term that today describes a mixture of corn with any type of beans and squash.

The Indians of New England  flavored their beans with maple sugar and bear fat and slow-cooked them in underground ;pits inside deer hides. This preparation evolved into today’s baked beans.

In the 1880, when immigrants, particularly those from Ireland, Italy, and Portugal, began to arrive in New England, the culinary customs they brought were incorporated into the regional cuisine. Single-pot dishes such as meat and seafood stews. Today we have the New England Boiled dinner.

Eventually, settlers arrived who understood fishing. Fishing and fish became an important part of the lifestyle and history of the peoples of coastal New England.

In New England, the cooking of the earlier era was plain, resting on simple ingredients and skilled hands. But today, the culinary traditions of New England grow ever richer as more cultures are integrated and add diversity to the cuisines.

This Weeks Recipes:

New England Clam Chowder
Servings 4
Ingredients:

• 2 cups shucked clams, chopped
• 1 1/2 cup clam juice
• 1/4 cup salt pork, minced to a paste
• 1/2 cup onion, small dice
• 1/2 cup celery, small dice
• 1 1/2 tsp thyme, chopped
• 1 tbsp all-purpose flour
• 2 cups milk, scaled
• 4 cups all-purpose potatoes, peeled, small dice
• 1/2 cup heavy cream
• 2 tbsp parsley, chopped
• 1/2 tsp tabasco
• 1/2 tsp worcestershire
• salt & pepper, to taste

Procedure:

1. Steam the whole clams in a covered pan using 2 cups water until they open.
2. Strain the broth through a filter or cheesecloth and reserve.
3. Remove from the shell, chop and reserve clams.
4. Render the salt pork slowly.
5. Add onions and celery cook slowly until translucent. Add the thyme; cook 1-minute.
6. Stir in the flour and cook to make a blond roux.
7. Add reserve broth or clam juice and milk gradually, and incorporate to a smooth consistency. Bring to a simmer for 25-30 minutes.
8. Add the potatoes and cook until tender.
9. Add reserved clams and the cream; bring to a simmer.
10. Add remaining ingredients and correct seasoning.

Marinated Tomato and Zucchini Salad
Servings 4
Ingredients:
Dressing:

• 1 tbsp shallots, minced
• 1 tsp dijon mustard
• 2 tbsp basil leaves, chopped
• 1/4 cup EVOO
• 2 tbsp vegetable oil
• 2 tbsp red wine vinegar
• Salt & pepper, to taste

Salad:

• 2 cups plum tomatoes, peeled, seeded, cut into wedges
• 2 cups zucchini, julienned
• 1/2 cup red onion, very thinly sliced
• 1 cup romaine leaves, chopped
• 2 tbsp parmesan cheese, freshly grated

Procedure:

1. Combine the shallots, mustard, basil, and olive oil; mix well.
2. Add vegetable oil, vinegar, and salt and pepper; stir well and allow to rest 1-hour.
3. Marinate the tomatoes, zucchini and red onions in three-quarters of the dressing for 1-hour.
4. Toss romaine with the remaining dressing, then divide among 4 plates.
5. Arrange the vegetables on romaine and sprinkle with the Parmesan cheese.

New England Boiled Dinner with Horseradish Sauce
Servings 4
Ingredients:

• 2 lb. corned beef brisket, trimmed
• 1 tbsp pickling spices
• 2 garlic cloves, peeled
• 12 oz turnips, pared, shaped, 2 per serving
• 8 pearl white onions, peeled
• 8 red bliss potatoes, peeled, cut in half
• 12 oz carrots, pared and shaped, 2 per serving
• 20 oz green cabbage, cut into 4 wedges
• 1 tbsp parsley, chopped
• cheesecloth

Procedure:

1. Place the corn beef in a large pot with enough water to cover it. Add the pickling spice tied in a cheesecloth and the garlic, and bring to a boil.
2. Lower the heat and cover; simmer very gently 2-3 hours or until the meat is fork tender.
3. About 30-minutes before the meat is done, add the turnips, onions, potatoes and carrots. Continue simmering until the vegetables are tender, 25-30 minutes. Remove the corned beef and wrap in aluminum foil (along with the vegetables) to keep warm. Remove the pickling spices and discard.
4. Add the cabbage and cook until tender.
5. Drain the vegetables and reserve the liquid.
6. Slice the corned beef against the grain into 1/4-inch slices.
7. Serve the corned beef with hot vegetables and cooking liquid.
8. Garnish with parsley.

Horseradish Sauce
Servings 4

• 2 tbsp prepared horseradish
• 1 cup sour cream
• 1 tbsp lemon juice
• dash tabasco
• 1 tsp salt

Procedure:

1. Combine ingredients, mix until smooth, and chill.

Peach and Blueberry Cobbler
Servings 4
Ingredients:

• 1 1/2 cups peaches, sliced
• 1 cup blueberries, picked over, washed
• 1 tbsp granulated sugar

Shortcake:

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp unsalted butter
• 1 egg, beaten
• 2 tbsp milk

Procedure:

1. Preheat oven to 350*F.
2. Toss peaches and blueberries with sugar to coat evenly. Place the fruit in a baking dish.
3. Sift together the flour, sugar, baking powder, and salt.
4. Cut the butter into small pieces and add the flour mixture. Mix gently.
5. Whisk the egg and milk together. Add the flour mixture and mix just until the dough sticks together; knead gently. Divide into 8 small or 4 large biscuits and cover the top of the fruit.
6. Bake for 25-30 minutes or until the fruit is tender and the shortcake is lightly browned.
7. Serve warm with cream, whipped cream or ice cream.

Clams Casino
Serves 4
Ingredients:

• 1/4 cup bacon, small dice
• 2 tbsp shallots, minced
• 1 tbsp garlic, minced
• 1/4 cup red bell pepper, small dice
• 1/4 cup green bell pepper
• 1 tsp flat-leaf parsley, minced
• 1 tsp lemon juice
• 1/2 cup unsalted butter, melted
• 1 cup bread crumbs, dry
• salt & pepper, to taste
• 24 little-neck or Cherry-stone clams
• rock salt, as needed
• 2 lemons, cut in half, wrapped in cheesecloth

Procedure:

1. Preheat oven to 400*F
2. Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.
3. Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2-3 minutes or until peppers are tender.
4. Add the parley, lemon juice, butter and bread crumbs; combine well and season to taste. Cool the mixture, set aside.
5. Open the clams with a clam knife and discard the top of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell.
6. Place clams on a baking sheet and top each clam with 1-tablespoon of the bread-crumb mixture.
7. Bake the clams until they are throughly cooked and the bread-crumb mixture is crisp, approximately 5-8 minutes.
8. To serve pace 6 clams on each warmed plate atop some rock salt to anchor it in place.
9. Garnish each portion with lemon half wrapped in cheesecloth.

Cod Cakes with Tartar Sauce
Servings 4
Ingredients:

• 8 oz codfish fillets
• 2 cups all-purpose potatoes, peeled, cooked, mashed
• 1 tsp parsley, minced
• 1 tsp chives, minced
• pinch Mace
• 1 egg
• 1 tbsp unsalted butter, softened
• salt & white pepper, to taste
• 1/2 cup bread crumbs, dry
• 1/4 cup butter, clarified
• 1 tsp parsley, minced, for garnish

Procedure:

1. Poach the codfish until just cooked; drain and cool. Chop into 1/2-inch pieces.
2. Add the mashed potatoes, parsley, chives, mace, and white pepper and mix well.
3. Add eggs and mix well.
4. Form into 8 patties about 3/4-inch thick.
5. Dip both sides of each patty into bread crumbs to coat.
6. Heat butter and fry patties about 4-minutes on each side, until brown and crisp.
7. Drain on paper towel, garnish with parsley, and serve with tartar sauce.

Tartar Sauce
Servings 4
Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp dill pickles, finely diced
• 2 tbsp capers, finely diced
• 1 egg, hard-boiled, chopped
• salt & pepper to taste
• dash worcestershire
• dash tabasco

Procedure:

1. Mix mayonnaise, dill pickles, capers, hard-boiled egg and lemon juice in a bowl.
2. Blend until all ingredients are throughly incorporated.
3. Season with salt, pepper, worcestershire and tabasco.
4. Chill mixture thoroughly before serving.

Roasted Turkey Roulade with Cranberry Sauce and Pan Gravy
Servings 4-8
Ingredients:

• 3 lb. turkey breast, bone in, skin on

Filling:

• 1 1/4 cup turkey leg meat, trimmed, cubed
• 1 egg white
• salt & pepper, to taste
• 1 tsp thyme, chopped
• 1 tsp parsley, chopped

Roast:

• 1 cup onion, peeled, roughly chopped
• 1/2 cup celery, roughly chopped
• 1/3 cup carrot, peeled, roughly chopped
• 2 cups chicken stock
• salt & pepper, to taste

Procedure:

1. Remove the skin from the turkey breast, being careful to keep skin in one piece.
2. Lay out the skin in a rectangle on a covered sheet pan and put in the refrigerator to chill.
3. Bone the turkey breast and reserve the bones.
4. Butterfly the turkey breast into a rectangle and place between two pieces of parchment paper or plastic film; tap the breast gently with a mallet until it is approximately 1/4-inch thick, then season and set aside to chill.
5. Place the leg meat and any breast meat trimmings in a chilled food processor bowl.
6. Add the egg white and chop until smooth.
7. Add the seasonings and herbs, and combine well.
8. Preheat the oven to 450*F.
9. Lay the turkey breast meat onto the turkey skin.
10. Top the breast meat with the chopped leg meat; leave a 1/2-inch margin on all sides.
11. Roll up the turkey breast to form a tight roll. Truss as you would a roast. Season to taste.
12. Place the reserved turkey bones and the chopped vegetables in a roasting pan.
13. Place the turkey roll on top and roast for 15-minutes to sear the meat. Turn the oven down to 350*F, add the chicken stock to the pan, and roast until the turkey reaches an internal temperature of 165*F.
14. Remove the roast from the oven. Place the turkey on a platter and keep warm. Strain the pan juices to make giblet gravy.

Giblet Gravy
Servings 4
Ingredients:

• 2 tbsp butter, melted
• 1/4 cup all-purpose flour
• salt & pepper, to taste
• 1 tbsp turkey giblets
• turkey neck and wing tips
• 1 1/4 cup turkey or chicken stock

Procedure:

1. While Turkey is roasting, simmer the turkey giblets, neck, and wing tips in stock for 2 hours. Remove giblets and dice. Strain stock
2. Melt butter in a saucepan, add the flour, and make a pale roux.
3. Add the stock and bring to a simmer. Whisk vigorously until smooth, then simmer on low heat for 30-minutes. Season with salt and pepper.

New England Bread Stuffing
Servings 4
Ingredients:

• 1/4 cup butter
• 1 cup onion, small dice
• 1/2 cup celery, small dice
• 1/2 cup ham, cooked, small dice
• 1/2 cup chicken meat, cooked, small dice
• 1/4 cup sage sausage, cooked, chopped
• 3 cups bread (day old), 1-inch cubes
• 2 eggs
• 1/2 tsp sage, crumbled
• 1/8 tsp white pepper
• 1/8 tsp thyme (dried)
• 1/8 tsp mace
• 1/8 tsp marjoram (dried)
• 1/2 tsp salt
• 1/4 cup chicken stock

Procedure:

1. Heat butter and sauté the onion and celery until very soft.
2. Add the ham, chicken meat, and sausage; cook 5-minutes, stirring occasionally.
3. Mix with the bread cubes and cool.
4. Beat the eggs with the spices, salt, and stock.
5. Combine with the bread and meat; mix well. Add more stock if necessary.
6. Bake in 375*F oven, uncovered, until top is brown and dressing reaches 165*F internal temperature.

Cranberry Sauce
Servings 4
Ingredients:

• 1/2 cup granulated sugar
• 2 tbsp orange juice
• 1/4 cup water
• 3 cups cranberries, fresh or frozen
• pinch cinnamon

Procedure:

1. Combine sugar, orange juice, and water in a pan and bring to a boil.
2. Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15-minutes. Simmer for 5-more minutes or until reduced to desired consistency.
3. Remove form heat, cool and refrigerate.

Glazed Turnips
Servings 4
Ingredients:

• 3 cups turnips, peeled, 1-inch dice
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 2 tbsp maple syrup
• salt & white pepper, to taste

Procedure:

1. Combine the turnips with the chicken stock, butter, and maple syrup.
2. Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated; do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.
3. Season with salt and white pepper

Mashed Sweet Potato
Servings 4
Ingredients:

• 5 cups sweet potatoes, peeled, quartered
• 1/2 tsp salt
• 6 tbsp heavy cream, hot
• 1/4 cup butter, softened

Procedure:

1. Cover the sweet potatoes with water and season with salt. Bring to a boil, reduce the heat and simmer until fork-tender, approximately 25-minutes.
2. Drain sweet potatoes and let the stem escape. Put them through a food mill.
3. Add cream and butter. Mix and correct seasoning.

Green Beans with Fried Onions and Mushrooms
Servings 4
Ingredients:

• 2 cups green beans, washed, trimmed
• 1/2 cup onions, thinly sliced
• 1/2 cup all-purpose flour
• salt & pepper to taste
• 2 cups corn oil
• 2 tbsp unsalted butter
• 1 cup white mushrooms, sliced

Procedure:

1. Cook the green beans in boiling salted water until tender. Shock the green beans in an ice-water bath and reserve.
2. Soak the onions in ice water for 1-hour.
3. Heat the oil in a deep-fryer to 375*F.
4. Drain and dry the onions thoroughly.
5. Combine the flour and salt and pepper. Toss the onions in the seasoned flour until coated. Shake off the excess flour.
6. Deep-fry the onion until golden brown and crisp.
7. Melt the butter and sauté the mushrooms over medium-high heat until tender.
8. Add the reserved beans to the mushrooms and heat thoroughly.
9. Top beans with the fried onions just before serving.

Gingerbread
Servings 4
Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup molasses
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup hot water
• 1 cup heavy cream, whipped

Procedure:

1. Preheat oven to 350*F.
2. Grease and flour an 8-inch square baking pan.
3. Cream the butter and brown sugar until light and fluffy.
4. Beat in the molasses and egg.
5. Sift the flour and spices together and then sift over the mixture, blend until smooth.
6. Dissolve the baking powder in hot water, then add gradually stirring into batter; the mixture will be thin.
7. Pour batter into baking pan and bake for 40-45 minutes, or until a toothpick inserted in center comes out clean and the cake is light and springy.
8. Serve warm with whipped cream.

Although similar to broiling, grilling uses a heat source beneath the cooking surface. Grills may be electric or gas, or they can burn wood or charcoal, which will add a Smokey flavor to the food. Grilled foods are often identified by the crosshatch markings.

Grilling is a dry-heat method of cooking. Cooking by dry-heat is  the process of applying heat either directly, by subjecting the food to the heat of a flame, or indirectly, by surrounding the food with heated air or heated fat.

Procedure for grilling:

1. Heat the grill to medium high heat.
2. If necessary use a wire brush to remove any charred or burnt particles that may be stuck to the grill grate. The grate can be wiped with a lightly oiled towel to remove any remaining particles and to help season it.
3. Cut, trim or otherwise prepare the food to be grilled. Marinate, rub or season it, as desired. Many foods can be brushed lightly with oil to keep them from sticking to the grate.
4. Place the food on the grill presentation side down. If practical, rotate the food 90 degrees to produce the attractive grill crosshatch marks associated with grilling. Use tongs to turn or flip the item without piercing its surface.
5. Cook the food to desired doneness while developing the proper surface color. To do so adjust the position of the item on the grill or adjust the distance between the grate and the heat source. Doneness is often determined by touch, internal temperature or specific visual cues (for example, clear juices running from poultry).

Minimum Internal cooking temperatures for foods:

• Seafood 145*F
• Pork 145*F
• Poultry 165*F
• Meat 145*F

• medium rare 130-140*F
• medium 140-150*F
• medium well 155-165*F

Recipes of the week: “Grilling”

Apricot-Bourbon Grilled Chicken
Servings:  4
INGREDIENTS:

• 2 boneless chicken, split in half

FOR THE MARINADE:

• 1/2 cup Dijon mustard
• 1/2 cup dark brown sugar
• 4 tablespoons soy sauce
• 4 tablespoons bourbon
• 2 teaspoon Worcestershire sauce

FOR THE BASTING SAUCE:

• 1/2 cup apricot preserves
• 4 tablespoons Cider vinegar
• 4 teaspoons Worcestershire sauce
• 4 teaspoons Dijon mustard
• 4 teaspoons honey
• 1/2 teaspoon red pepper flakes, crushed
• Sliced almonds, toasted, for garnish

PROCEDURE:

1. Cut each chicken in half and remove the bones and cartilage. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
2. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
3. Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done. If desired, the chicken may be finished in a 350°F oven. Garnish with toasted almonds at service time.

Red Beans and Rice
Servings: 4
INGREDIENTS:

• 1/2 pound red kidney beans, cooked or canned
• 1/2 cup celery, small dice
• 1/2 cup onions, small dice
• 1/2 cup green bell peppers, small dice
• 2 garlic cloves, minced fine
• 1/4 pound Andouille sausage or Chorizo, sliced on the bias 1/4 in. thick
• salt and pepper, to taste
• 1 pint rice pilaf, prepared

FOR THE SPICE MIX:

• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, `
• 1/4 teaspoon black pepper

PROCEDURE:

1. Drain the beans.  Combine the spice mix ingredients and reserve.  If using dry kidney beans, soak them in water overnight, drain and cook in simmering water until tender.
2. In a heavy-bottomed saucepot, render the Andouille and remove it from the pan.  Saute celery, onions, and bell peppers in the rendered fat.  Add the garlic and cook, taking care not to burn it.  Add back the rendered sausage, beans and spice mix. Add water to cover.
3. Bring to a boil, reduce to a simmer and cook until the beans are very tender and begin to break up, approximately 45 minutes. Add more water if necessary to prevent the beans from burning.
4. Remove the bay leaves and adjust the seasonings.

Grilled Flank Steak
Servings: 4
INGREDIENTS:

• 1 1/2 to 2 pounds flank steak
• Garlic powder, to taste
• Salt and pepper, to taste
• 1/3 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 3 tablespoons vegetable oil

PROCEDURE:

• Remove excess fat and gristle from the meat.  Prick steak with fork over both sides to tenderize. Season generously on both sides with salt, pepper and garlic powder.
• Combine the soy sauce, worcestershire sauce, and oil; pour over the steak. Marinate at least an hour in refrigerator.
• Remove steak from marinade; grill, turning to cook both sides, over medium heat to desired doneness.  Baste occasionally with some of the reserved marinade.

Shrimp and Vegetable Kabobs
Servings: 4
INGREDIENTS:

• 24 Shrimp, peeled and deveined
• 8 White mushrooms, stem removed
• 8 Cherry tomatoes
• 1 Sweet onion
• 1 Large Green or Red bell pepper
• 8 Bamboo skewers, soaked in water at least 30 minutes

FOR THE MARINADE:

• 4 fl oz Olive oil
• 2 fl oz White wine
• 2 fl oz Lemon juice
• 2 tblsp Assorted fresh herbs such as parsley, tarragon, sage and dill, chopped
• Salt and pepper, to taste

PROCEDURE:

1. Prepare the marinade by combining the oil, wine, lemon juice, herbs, salt and pepper.
2. Cut the onion and bell pepper into 1-inch chunks.
3. Prepare the kabobs by threading the ingredients onto the skewers in the following order: Mushroom, shrimp, tomato, shrimp, bell pepper, shrimp.
4. Marinate the skewers, refrigerated, for 1 hour.
5. Drain the kabobs; season with salt and pepper and grill to the desired doneness taking care not to burn the shrimps.

These recipes weren’t part of the grilling week but the are some pretty awesome sandwiches…

Monte Cristo Sandwich
Servings: 4 Sandwiches
Ingredients:

• 12 slices White bread
• 3 tablespoons  Butter
• 12 slices  Baked ham
• 12 slices  Roasted or smoked turkey breast
• 12 slices  Swiss or Jarlsberg cheese
• 3 tablespoons Dijon mustard
• 3 Eggs
• 1/2 cup Milk
• Salt and pepper, to taste
• Powdered Sugar
• Black currant jam or jelly

Procedure:

1. For each sandwich, take three slices of bread and butter the first slice.
2. Place, in order, a slice each of cheese, turkey and ham on the first slice of bread and cover with the second slice of bread, which is also buttered. Spread mustard top of the second slice and then place, in order, a slice of ham, turkey, and cheese.  Butter the third slice of bread and place this slice on top of the cheese.
3. Trim off the crusts around the edges to form the sandwich into a square shape. Then cut the bread diagonally to create two triangles. A toothpick pressed through all three pieces of bread will help to hold the triangular slices together during grilling and can be removed when serving.
4. Prepare an egg batter, which will be used to coat the outside of the bread, by beating the eggs and milk together while adding the salt and pepper as the mixture is beaten.
5. Place a non-stick pan on medium heat and melt enough butter to coat the bottom of the pan. Dip the sandwich triangles into the batter to coat both sides, allowing the excess to drip off.  Toast each sandwich until the cheese is melted and sides are golden brown.
6. Some cooks sprinkle powdered sugar over the top the sandwich.  It is often accompanied by a small serving of jam as a sweet garnish for spreading on the sandwich.

Mufaletta Sandwich
Servings: One Sandwich Serves Four to Six Guests
Ingredients:

• 1 12”-round loaf Crusty ciabatta, sour dough, or French bread
• 6 ounces Provolone or Mozzarella cheese, thinly sliced
• 6 ounces Capicollo or other Italian ham, thinly sliced
• 6 ounces  Genoa or other Italian salami, thinly sliced
• 2 medium Roasted red peppers, julienned
• 1 medium  Red onion, thinly sliced
• 1 cup Calamata olives, pitted and sliced
• 2 tablespoons Capers
• 1 cup Mixed greens, chopped

For the dressing:

• 3/4  cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 1/2 tablespoon Dry oregano
• 1/2 tablespoon Dry basil
• Salt and pepper, to taste

Procedure:

1. Cut off the top third of the bread. Hollow out the bottom part of the loaf, leaving approximately 1/2 inch of bread on the bottom. Mix the roasted peppers, onion, olives, capers and greens with about a third of the dressing and set aside.
2. Spread about 1/2 of the remaining dressing liberally over the bottom inside of the loaf.
3. Layer the bread with slices of cheese, then slices of ham, evenly covering the entire bottom surface. Add another layer of cheese, on top of the ham, then a layer salami. Spread the roasted red peppers, olives, capers and mixed greens over the meats and cheese.
4. Spread the remaining dressing on top of the inside of the bread top. Replace back on the loaf and press down.
5. Wrap tightly with plastic, and if necessary, place a weight on top of the sandwich to press it together.  Chill for at least 1 hour or overnight in the refrigerator.

Tuna Wrap / Egg Salad Wrap
Servings: 4 Wraps
INGREDIENTS:

• 12 oz Light tuna, drained
• or
• 12 each Eggs, hard cooked
• 1/2 cup Very finely minced celery
• 1/2 cup Very finely minced red onion
• 2 – 3 tablespoons Mayonnaise
• Salt and pepper, to taste
• 8 ounces Iceberg lettuce, shredded
• 12 Tomato slices, very thin
• 4 large sandwich wraps

PROCEDURE:

1. For egg salad, finely chop the hard cooked eggs.  For tuna salad, work the tuna with a fork until it is very light and fluffy.  Mix either as desired with the celery, onion, and mayonnaise.  Be careful not to make either salad very “wet” with mayonnaise – doing so will result in sloppy sandwiches which are difficult to eat.  Season to taste with salt and pepper.
2. Spread a little mayonnaise on each tortilla.  Spoon about 1/4 of the tuna or egg salad mixture down center of each tortilla and top with tomatoes and the shredded lettuce.  Fold two opposite sides of the tortilla about 1/4 of the way to the center to enclose the filling, and wrap the sandwich tightly.  Wrap in a paper napkin or waxed paper, and cut in half on a sharp bias to serve.

New York Reuben Sandwich
Servings: 4 Sandwiches
INGREDIENTS:

• 4 slices Rye bread
• 24 ounces Corned beef, thinly sliced
• 12 ounces Sauerkraut, prepared
• 8 slices Swiss cheese

For the Thousand Island Dressing:

• 1/2 cup Mayonnaise
• 1/4 cup Ketchup
• 2 tablespoons Cornichons, finely diced, or pickle relish

PROCEDURE:

1. Combine the mayonnaise, ketchup, cornichons or relish.  Spread the dressing liberally over each slice of rye bread.
2. Mound the corned beef on each slice of bread.  Top with the sauerkraut and cover with the sliced cheese.  To order, place the sandwich under the broiler until the cheese is melted and begins to bubble.

Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish.

Shallow poaching:

For shallow poaching the food is placed in just enough liquid to come approximately halfway up the sides. The liquid, called a cussion (kwee-sohn), is brought to a simmer on the stove top. The surface of the liquid should show only slight movement, but no bubbles. Do not allow liquid to reach a boil, because the agitation will cause meats to become tough and stringy and will destroy the tender foods.

The pan is then covered with a buttered parchment paper (cartouche) or a lid, and cooking is completed either on the stove or in the oven. Shallow poaching combines the aspects of poaching and steaming.

The steps involved in order of preparation when shallow poaching are:

1. Protein preparation
2. Select an appropriate size pan
3. Smear whole butter on bottom
4. Add aromatics
5. Place item over aromatics
6. Add cold liquid half way up
7. Cover item with a buttered cartouche
8. Adjust heat to poaching temperature
9. Cover and poach until done
10. Remove the protein and keep warm while preparing sauce
11. Reserve poaching liquid to be used to prepare sauce according to recipe
12. Serve the protein with the sauce

Shallow Poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. To shallow poach food properly, begin by selecting an appropriately sized saute pan or sautoir. Smear the inside of the pan with whole butter and add the aromatics into the pan.

Braising:
Foods to be braised are usually large pieces of meat that are first browned in a small amount of fat at high temperatures. The meat used is often from an older animal or from a less expensive cut. These tougher pieces of meat contain more connective tissue and collagen that is dissolved by long slow cooking with moist heat.

Vegetables are caramelized, seasonings are added, deglazed with wine and enough stock is added to come one-third to half way up the item being cooked.  The liquid is brought to a simmer, covered with a paper liner and a lid. The food is braised at a medium heat in the oven at 350ºF—375ºF.

The slow cooking process will help tenderize the meat. The prolonged cooking in a moist heat environment will dissolve the connective tissue and muscle fibers (Collagen and Protein) in the meat and an exchange of liquid will happen.

When the process is complete, the connective tissue has melted into the liquid and will give the sauce made from the braising liquid a gelatin shine.  The meat will be tender and very juicy from the absorbed liquid, and the flavors introduced through the cooking process will be successfully developed.  Braised foods are always served coated with the sauce made from the cooking liquid.

The steps involved in order of preparation when braising are:

1. Meat preparation
2. Truss the meat and season
3. Heat a small amount of fat
4. Sear the meat on all sides and remove from pot
5. Add and caramelize the mirepoix
6. Pincé the tomato product
7. Add the flour and stir in
8. Deglaze the pan with wine
9. Add the liquid (stock) half way up the meat
10. Cover and braise in oven slowly 250-300*F until tender
11. Remove the meat and strain the sauce
12. Finish sauce and serve over the meat

Poaching & Braising (Recipes)

Chicken Pot au Feu
Serving Size : 4
INGREDIENTS:

• 1 Chicken, quartered
• 1 Onion Pique, prepared
• 1 quart Chicken Stock, prepared
• 12 pieces each: Carrots, turnips, zucchini, red potato-tourné
• Salt & Pepper, to taste
• Chives, chopped

PROCEDURE:

1. Wash and dry the chicken, place in a sauce pot, cover with chicken stock and add the onion pique.  Bring to a boil, and simmer gently for about 45 minutes.
2. Prepare all the vegetables and cook them separately in chicken stock or water to desired doneness. Set aside.
3. When the chicken is cooked, remove it from the stock and allow it to cool slightly.  Remove the meat from the skin and bones, and cut the meat into 1″ pieces.  Alternatively, remove the skin, ribs, and thigh bones; “French” the leg and wing bone; and serve the pieces whole.
4. Strain the chicken stock, bring back to a simmer, degrease and season well.  Reduce if necessary to achieve a fuller flavor.
5. Serve in a soup bowl, each serving to include, chicken meat, 3 each tourné carrots, turnips, zucchini and potato, hot chicken stock and garnished with chopped chives.

Poached Seafood a la “Bonne Femme”
Serving Size : 4
INGREDIENTS:

• 4 Fish fillets, prepared
• 12 Shrimps, peeled, deveined
• 12 Scallops, side muscle removed
• Butter, as needed
• 1 ounce Shallots, minced
• 4 ounces Mushrooms, washed, sliced
• 1 cup Fish stock, prepared
• 4 ounces White wine, dry
• Juice of ½ lemon
• Salt & white pepper, to taste
• 1 ounce Beurre manie
• 4 ounces Heavy cream, whipped
• 2 tablespoons, Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots and mushrooms in a buttered sauté pan, place the fish fillets on top, skin side down.
2. Add the fish stock, white wine, lemon juice, season with salt and pepper. If fish stock is not available, use canned or bottled clam juice mixed to taste with water.
3. Bring the liquid to a simmer on the stove, cover the fish with a paper lid and poach it in the oven at 325° until the fish is done.  Alternatively, you can poach on the stovetop by continually spooning the hot liquid over the fish until it is just cooked through.
4. Remove the fish to a plate, cover with the paper lid and keep it warm. Add the scallops and the shrimp to the pan and poach until they are just done.  Remove the seafood and keep it warm.
5. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
6. Coat the fish and seafood with the sauce for service.
7. Serve with parsley potatoes or rice pilaf.

Poached Chicken Breast “Fines Herbes”
Serving Size : 4
INGREDIENTS:

• 4 Chicken Supremes, prepared
• Butter, as needed
• 1 ounce, Shallots, fine dice
• 1 cup Chicken stock, prepared
• 2 ounces White wine, dry
• Salt & Pepper, to taste
• 2 ounces Beurre Manie, as needed
• 4 ounces Heavy cream, whipped
• 2 tablespoons Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots in a buttered sauté pan, place the chicken suprêmes over the shallots, add the chicken stock, white wine, and season with salt and pepper.
2. Bring the liquid to a simmer on the stove, cover the chicken with a paper lid and poach it in the oven at 350° until the chicken is Done. Remove the chicken from the poaching liquid (“cuisson”), and keep it warm.
3. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
4. Slice the chicken breasts on the bias and coat with the sauce.
5. Serve with parsley potatoes or rice pilaf.

Coq au Vin
Serving Size : 4
INGREDIENTS:

• 1 Chicken, prepared
• Clarified Butter or vegetable oil, as needed
• 2 ounces Bacon
• 4 ounces Onion, diced
• 4 ounces Mushrooms, quartered
• 1 clove Garlic, minced
• 1 ounce Tomato Paste
• 1 ounce Flour
• 2 cups Red wine
• 2 cups Chicken Stock, prepared
• 1 sprig Thyme
• Salt & Pepper, to taste
• Parsley, chopped

PROCEDURE:

1. Cut the chicken into 8 pieces.  Marinate with the red wine and onions at least 2 hours at room temperature, or overnight in the refrigerator.
2. Prepare the bacon, onions, mushrooms and garlic.  Remove the chicken and onion, and set the wine aside to be used as the braising liquid.
3. Preheat a sauce pot with clarified butter or oil, and sear the chicken pieces.  Remove the excess fat, leaving about 1 tablespoon.  Render the bacon then remove it from the pan.  Caramelize the onion, mushrooms and garlic in the bacon fat.  Add tomato paste and pincé, then add flour and stir it in thoroughly to form a roux.
4. Deglaze the pan with the reserved wine and stock, stir vigorously to dissolve the roux, and bring to a simmer.
5. Return the the seared chicken pieces and bacon to the pan; cover and braise in the oven at 375° until the chicken is fork tender.
6. Adjust seasoning and thickness if necessary with a beurre manie, garnish with chopped parsley.

Yankee Pot Roast
Serving Size : 4
INGREDIENTS:

• 2 pounds Beef knuckle
• Salt & Pepper, to taste
• Vegetable oil, as needed
• 8 ounces Mirepoix, small dice
• 2 ounces Tomato paste
• 1 ounce Flour
• 3 ounces Red Wine
• 2 cups Brown Stock, prepared
• 1 small Sachet d’epice
• Corn Starch, as needed
• Salt & Pepper, to taste

PROCEDURE:

1. Trim and truss the beef.  Season generously with salt and pepper.
2. Heat the oil in a rondeau and sear the beef on all sides.  Remove the meat from the pan and pour off excess oil, leaving about 2 tablespoons.
3. Add the mirepoix and sauté until it is caramelized.  Add the flour and cook for 2 minutes. Add the tomato paste and pincé. Return the beef to the pot.  Add the wine, stock, and sachet d’epice.
4. Bring the liquid to a simmer, cover the beef with parchment paper, aluminum foil and a lid, place in the oven.  Braise the beef in a 375° oven until fork tender, approximately 2 hours.
5. Remove the beef and keep it warm. Simmer the sauce to reduce it, add the slurry to desired thickness.  Strain the sauce through a fine chinois, degrease and adjust the seasoning/
6. Slice the beef thin, against the grain and serve covered with the sauce.

Glazed Turnips
Serving Size : 4
INGREDIENTS:

• 1 pound Turnips, peeled
• 1 ounce Butter
• 1½  ounces Maple Syrup
• Salt & Pepper, to taste
• Nutmeg & Cinnamon, to taste
• Parsley, chopped

PROCEDURE:

1. Peel and slice the turnips into batonettes.  Parboil until almost completely cooked.
2. Heat the butter in a sauté pan, add the syrup and bring to a simmer.  Add the turnips and toss until they are glazed.
3. Adjust the seasoning with salt and paper, a pinch of nutmeg and cinnamon.
4. Garnish with chopped parsley.

Sugar Snap Peas
Serving Size : 4
INGREDIENTS:

• 10 ounces Sugar Snap Peas
• 1/2 oz Butter
• Salt & Pepper, to taste

PROCEDURE:

1. Par-cook sugar snap peas in boiling water and shock in ice water.
2. Heat sauté pan over medium heat, add butter and sugar snap peas, sauté until hot.  Season with salt and pepper to taste.

Potato Pancakes
Serving Size : 4
INGREDIENTS:

• 1 pound Russet Potatoes, grated
• 2 ounces Onion, grated
• Salt & Pepper, to taste
• Clarified Butter, as needed

PROCEDURE:

1. Peel, wash and grate the potatoes and onions on the hash brown grater.  (Note: do this right before cooking – the raw, grated potatoes will turn brown in just a few minutes).
2. Season with salt and pepper, squeeze out excess juice, Shape them into thin 2″ patties.
3. Fry them in clarified butter until golden brown and crisp.

With the convenience of supermarkets providing chicken parts, we don’t often have to cut up a whole chicken. However, pre-cut chicken parts are often not uniform in size and shape, contain bits of shattered bone, and usually more expensive than buying a whole chicken. If you haven’t cut up a chicken carcass before, then it can be a bit challenging. This short video walks you right through the process.

Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue.

Sautéing is best suited for boneless, naturally tender, and single serving size, sliced or diced pieces of meat, poultry or fish.

This weeks recipes at the end of the post…

Use meats of highest quality in order to produce good results when sautéing. The cuts should be uniform in size and shape in order to promote even cooking.

The sauces that almost always accompany the sautéed meats provide much of the seasoning. Some of the meats are dusted with flour before cooking to seal in the juices and promote even browning.

The sauces are usually made directly in the sauce pan, using the Fond (French for “stock” or “base”) the concentrated juices; drippings and bits of food left in pans after foods are roasted or sautéed, it is used to flavor sauces made directly in the pans in which the foods were cooked.

The steps involved in order of preparation when sautéing are;

Sautéing the meat:

1. Heat a sauté pan and add enough oil or clarified butter to just cover the bottom. The pan should be large enough to hold the meat in a single layer. A pan that is too large may cause the fat or meat to burn.
2. Cut the meat into cutlets, scallops, medallions, etc. Season the meat and dredge with flour if desired.
3. Add the meat to the sauté pan in a single layer. Do not over crowd the pan.
4. Adjust the temperature so that the meats exterior browns properly without burning and the interior cooks.
5. Larger cuts of meat can be finished in an oven. Either place the sauté pan in the oven or transfer the meat to another pan. The later allows a sauce to be made in the original pan as the meat continues to cook.

Making the sauce:

1. Hold the meat in a warm spot while preparing the sauce. When the meat is removed from the pan, leave a small amount of fat as well as the fond. Add the aromatics such as garlic, shallots, mushrooms and sauté them.
2. Deglaze the pan with wine or stock. Scrap the pan, loosening the fond and allow to dissolve in the liquid. Reduce the deglazing liquid by approximately three-fourths.
3. Add the ingredients that do not require cooking, such as herbs and spices. Adjust the seasoning with salt and pepper.
4. Return the meat to the pan for a moment to reheat and coat with the finished sauce.
5. Place meat on serving platter and spoon sauce over meat, do not drench with the sauce.

Types of cuts:

• Cutlet-a relatively thick, boneless slice of meat.
• Scallop-a thin, boneless slice of meat.
• Emince-a small, thin boneless piece of meat.
• Medallion-a small, round, relatively thick slice of meat.
• Mignonette-a medallion.
• Noisette-A small, usually round portion of meat cut from the rib.
• Chop-a cut of meat, including part of the rib.
• Paillard-a scallop of meat pounded until thin, usually grilled.

*Important to remember: When you flip your food sauteing remember to tilt the pan away from you to avoid splatter.

Pan-Frying Pan-fried poultry should be juicy. Its coating or batter should be crispy, golden brown, not excessively oily and free from any breaks that allow fat to penetrate. Both the poultry and the coating should be well seasoned.

The most common pan-fried poultry is fried chicken. Young tender birds cat into small pieces produce the best results.

Pan-fried poultry is usually floured, breaded or battered before cooking. Typically, the seasonings are added to the flour, breading or batter before the poultry is coated.

The fat used in cooking the poultry should always be hot before the poultry is added.

Procedure for pan-frying poultry;

1. Heat enough fat in a heavy sauté pan to cover the item to be cooked one-fourth to halfway up its side.
2. Add the floured, breaded or battered item to the hot fat, being careful not to splash. The fat must be hot enough to sizzle and bubble when the item is added.
3. Turn the item when the first side is proper color; it should be half cooked at this point. Larger items may need to be turned more than once to brown them properly on all sides.
4. Remove the browned poultry from the pan and drain it on absorbent paper.

Sauté & Pan-Frying Recipes:

Sautéed Chicken Breast “Chardonnay”
Serving Size : 4
INGREDIENTS:

• 4 Chicken breasts
• Salt & Pepper, to taste
• Flour as needed

For the Sauce:

• 1 1/2 oz Clarified Butter
• 2 oz Shallots, fine dice
• 12 oz Mushroom, sliced
• 4 oz White Wine (Chardonnay)
• 6 oz Chicken Stock
• 6 oz Heavy Cream
• Parsley, chopped
• Salt & Pepper, to taste

PROCEDURE:

1. Season the sauté pan with the clarified butter.
2. Dry the chicken breast with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
3. Sauté the chicken in the clarified butter presentation side down until golden brown; turn and sauté the other side.  Remove to a baking pan and finish in the oven at 350°.
4. Pour off the excess fat, leaving about 2 tablespoons in the pan.  Add the mushrooms and sauté them for 3-5 minutes, add shallots.
5. Deglaze the pan with the white wine and reduce by half, add the chicken stock and reduce by half.  Add the heavy cream and reduce the sauce until thickened, season with salt and pepper to taste.
6. To serve, coat the chicken breast with the sauce and garnish with the chopped parsley.

Sautéed Red Peppers
Serving Size : 4
INGREDIENTS:

• 4 Red peppers
• 1/2 oz Butter
• Salt & Pepper, to taste

PROCEDURE:

1. Roast the red peppers until completely blackened over a moderate gas flame.  Enclose the peppers in plastic wrap and let them steam to loosen the skin.
2. Peel and wipe off the charred skin, cut them into strips about ¼”-wide by 3″-long.
3. Heat the butter in a skillet over medium heat, sauté the peppers until hot, season to taste.

Brussels Sprouts
Serving Size: 4
INGREDIENTS:

• 1 pound Brussels sprouts, trimmed
• 1 oz Butter
• 1 oz Onions, diced
• 1 oz Bacon, diced
• Salt & Pepper, to taste

PROCEDURE:

1. Prepare and parboil the brussels sprouts in boiling salt water until tender, drain and chill until needed.
2. Heat butter in a saucepan, render the bacon, add the diced onions and sauté until translucent.  .
3. Add the brussels sprouts and sauté until hot, season with salt and pepper to taste.

Sautéed Beef Tenderloin “Maitre d’ Hotel”
Serving Size : 4
INGREDIENTS:

• 4 Beef Medallion (Tenderloin)
• Salt & Pepper, to taste
• Clarified Butter, as needed
• 4 oz Maitre d’ Hotel Butter, prepared

PROCEDURE:

1. Prepare “Maitre d’ Hotel” butter, shape into a sausage, rolled in parchment paper or pipe through a star tip into rosettes and refrigerate.
2. Prepare the beef medallions and set aside (refrigerate).
3. Heat the sauté pan with clarified butter. Sauté the beef medallion “a la minute” to desired doneness, season with salt and pepper.
4. Plate the cooked medallion and top with the “Maitre d’ Hotel” butter.

Maitre d’Hotel Butter:
INGREDIENTS

• 1/2 pound Butter, softened
• 2 tblsp Parsley, chopped, washed
• 1/2 oz Lemon juice
• Salt and white Pepper, to taste

PROCEDURE:

1. Work the butter, parsley, lemon juice and seasoning with a wooden spoon or rubber spatula until smooth and well combined.
2. Pipe into rosettes, using a pastry bag, or roll in parchment paper. Refrigerate or freeze until needed.

Allumette (“Matchstick”) Potatoes
Serving Size : 4
INGREDIENTS:

• 2 pounds Russet Potatoes, raw
• Salt & Pepper to taste

PROCEDURE:

1. Peel potatoes and wash, using the mandolin, cut fine julienne and place them in cold water, wash thoroughly under cold running water to remove the starch.
2. Drain and dry the potatoes on paper towels before placing them in the fryer.
3. Fry the potatoes in a 350° fryer in two steps, first let the potatoes get soft and form a skin, remove them from the oil and recuperate the temperature, second shake the basket, place them back into the oil and crisp the potatoes giving them the color of straw.
4. Drain them on paper towels and season with salt and pepper before serving.

Sautéed Spinach
Serving Size : 4
INGREDIENTS:

• 2 bunches Spinach, raw, fresh
• 1 oz Butter
• 1/2 tblsp Garlic, minced
• Salt & Pepper, to taste

PROCEDURE:

1. Clean and wash spinach 2 times, and dry fully.
2. Melt butter in skillet over medium heat and sweat the garlic.  Add spinach in small bunches and sauté until wilted and hot.  Season with salt and pepper to taste.

Pan Fried Chicken with Pan Gravy
Servings: 4
INGREDIENTS:

• 1 Frying chicken (2 1/2 – 3 lbs.), cut in 8 pieces
• Salt and pepper to taste
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Dried oregano
• 1/2 tsp Dried basil
• 8 oz Flour
• 6 fl oz Buttermilk
• 1 pint Frying oil, more if needed
• 2 oz Onion, small dice
• 8 oz Chicken stock
• 4 oz Heavy cream

PROCEDURE:

1. Season the chicken with salt and pepper. Add the herbs and spices to 6 ounces of the flour.
2. Dip the chicken pieces in the buttermilk, place in refrigerator for 30 minutes.  Dredge the chicken in the seasoned flour.
3. Pan-fry the chicken in 1/4 to 1/3 inch of oil until done, approximately 40 minutes, turning so that it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Alternatively, remove the chicken when well browned, drain it and finish cooking in the oven.
4. To make the pan gravy, pour off all but 2 ounces of oil from the pan, carefully reserving the fond.  Add the diced onions and sauté until translucent. Add 2 ounces of flour and cook to make a blond roux.  Whisk in the chicken stock and cream, and simmer approximately 15 minutes.

Creamed Corn
Servings: 4
INGREDIENTS:

• 4 ears Corn
• 1 oz Whole butter
• 2 oz Onion, small dice
• 3 oz Heavy cream
• 1 tblsp Basil leaves, chiffonade
• Salt and white pepper, to taste

PROCEDURE

1. Cut the kernels from the ears.  Sauté the onions in butter without browning.  Add the corn and sauté until hot and the corn is almost completely cooked.
2. Add the cream. Bring to a boil and reduce slightly. Remove from heat.  Add the basil and season with salt and white pepper.

Mashed Potatoes
Serving Size: 4
INGREDIENTS:

1. 1½ pounds Potatoes, peeled, quartered
2. 2 oz Butter, softened
3. 3 oz Milk or cream, scalded
4. Salt & Pepper to taste

PROCEDURE:

1. Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 20 minutes until the potatoes are tender.
2. Drain and dry the potatoes in the oven, run them through the ricer.
3. Mix in the butter, milk or cream, and seasonings.

Sautéed Fish Almandine
Serving Size: 4
INGREDIENTS:

• 4 Fish Fillets

For the Marinade:

• 1 tblsp Lemon Juice
• 3 tblsp White wine
• Salt & Pepper to taste
• 4 tblsp Clarified Butter
• 4 tblsp Flour

For the Sauce:

• 2 oz Whole Butter
• 2 oz Almonds sliced
• Reserved marinade from above
• 2 tblsp Parsley, chopped

PROCEDURE:

1. Prepare the fish fillets, season and marinate with the lemon juice, wine and refrigerate for not more than 30 minutes.
2. Heat the sauté pan with a thin layer of clarified butter. Remove the fish fillets from the marinade, dry with paper towels.  Reserve the marinade. Dredge them in flour, shaking off the excess. Sauté the fish fillets in the clarified butter skin side down until golden brown; turn and sauté the other side. Remove the fish to a plate and keep warn.
3. Pour off the excess fat.  Add the whole butter and almonds to the pan and sauté to a light hazelnut (“noisette”) color.
4. De-glaze the pan with the reserved marinade and bring to a simmer.  Add the chopped parsley and remove from the heat.
5. Coat the fish with the sauce and serve immediately.

Parsley Potatoes
Serves: 4
INGREDIENTS:

• 2 lb. Potatoes
• 2 oz Butter, melted
• 2 tblsp Parsley, finely chopped
• Salt and pepper to taste

PROCEDURE:

1. Peel and wash the potatoes, place them in cold water.  Cut into desired shape.
2. Place them in cold water , add salt and bring to a simmer, until tender, drain and toss in melted butter and parsley, serve immediately.
3. Notes:  Potatoes can be tossed with Maitre d’ Hotel Butter

Sautéed Zucchini
Serves: 4
INGREDIENTS:

• 1 lb. Zucchini
• 2 tblsp Butter
• Salt & pepper to taste

PROCEDURE:

1. Wash and cut the zucchini to desired shape.  Tournéed zucchini is a very traditional accompaniment to the dish.
2. Par boil in salted water until the zucchini is almost done.  Drain and shock in ice water to stop the cooking.
3. To serve, melt the butter in a sauté pan.  Toss in the zucchini to reheat.  Season with salt and pepper.

Please leave me a comment and let me know what you think. Juan

Roasting

Recipes at the end of post

Roasting is one of the oldest methods of cooking meat.  Originally it was done either on a spit or rod, turning slowly over an open fire. The most accepted method today is in the oven.  Usually only the finer cuts of meat are roasted.

Roasting and baking are the processes of surrounding a food with dry, heated air in a closed environment. The term roasting is usually applied to meats and poultry, while baking is used when referring to fish, fruits, vegetables, starches, breads and pastry items.

To roast meats properly requires that a few basic guidelines be followed:

1. When roasting meats, they should be completely thawed. This insures even cooking.
2. Roasting is done in a roasting pan.  The pan has low sides, which allow moisture vapor to dissipate without collecting around the roast.  Remember, roasting is dry heat cooking.  If the meat is covered, steam, and then condensation, will form around the roast. The meat is now being cooked in a moist environment, not a dry one.  Cook the meat uncovered when roasting.
3. Use a proper size pan. A pan, which is too large, will allow the drippings to spread too thinly in the bottom of the pan, and they will burn. This will ruin the flavor of the juices created for later use.
4. Baste the meat frequently with the natural juices. It is important to keep it moist.

The length of time and cooking temperature for roasting will vary with the size and thickness of the cut of meat. The equipment used will also be a factor in selecting time and temperature. The novice culinarian will quickly notice that the thicker the meat, the lower the temperature required. The higher temperatures are only for the smaller cuts or pieces.

Small roasts such as a rack of lamb or a beef tenderloin should be cooked at high temperatures, 375*F-450*F so that they develop good color during their short cooking times. This method of roasting has become popular because of the increased yield. This method also requires less supervision, less clean up and often produces a more tender end product.

The disadvantage of this method is less caramelization, therefore less flavor development.  Additionally, there is concern that this method may be dangerous, if carried too far. Very low cooking temperatures can encourage bacteria growth.

High temperature roasting causes fat to melt and much of the meat juices to evaporate. This results in both a reduction of weight and volume. This process can also result in the formation of a bitter, inedible crust on the meat.

Large roasts cooked at constant, low temperature provide a better yeid and less shrinkage. Temperatures between 275*F and 325*F are ideal for large roasts.

Important to remember: Leave the oven door closed!!! For every second the oven door is open the temperature drops 10-degrees.

Carryover cooking and resting:
Cooking does not stop at the moment a roast is removed from the oven. Through conduction, the heat applied to the outside of the roast continues to penetrate, cooking the center for several more minutes.

As meat cooks the juices flow toward the center. Letting the meat rest before slicing allows the juices to redistribute themselves evenly through the roast so that the roast will retain more juices when carved.

Testing for doneness:
In a large cut of meat being roasted, testing can be done in a variety of ways.  However, the most reliable method is the use of a thermometer.  This method is based on the principle that each stage of doneness is the result of reaching a specific internal temperature within the meat.  The tip of the thermometer is heat sensitive and should be inserted into the center of the meat at its thickest point.  The tip of the thermometer should not come in contact with the bone.  The internal temperature and corresponding degree of doneness is listed below.

The needle method for checking doneness consists a long slender needle inserted into the center of the meat and then withdrawn. The juices that flow from the hole, as well as the warmth of the needle when pressed to the lip, indicate the degree of doneness. The touch method is similar to that used in broiling: squeezing the product to detect its increased resistance as the meat cooks.

Trussing Meat:
Some meats, especially roast and whole birds, require tying or trussing before cooking. Tying larger roast with butcher twine holds loose pieces together during cooking and ensures that the meat retains its shape. Poultry is often trussed to protect the more delicate white breast meat during cooking.

My friend and fellow classmate Bob from London, England made some Yorkshire Pudding for us, what a treat that was. I have placed a link to a Yorkshire Pudding recipe.

This weeks recipes:

Roasted Chicken with Pan Gravy
Serving Size : 4
INGREDIENTS:
For the Roast:

• 1/2 oz Salt
• 1/8 tsp Pepper
• 1/4 tsp Paprika
• 1/8 tsp Thyme, dry
• 1/8 tsp Rosemary, dry
• 1 each Chicken, whole
• Vegetable oil, as needed

For the Pan Gravy:

• 4 oz Mirepoix, finely chopped
• 1 pint Chicken Stock, prepared
• Beurre Manie, as needed

PROCEDURE:
Combine the salt, pepper, paprika, thyme and rosemary. Wash and dry the chicken, rub the outside skin and cavity with the prepared seasoning. Rub the chicken with oil and truss the chicken with butchers twine.

Place the chicken, breast side up, on a rack in a roasting pan. Oven-sear the chicken in a preheated oven at 450° for 15 min.  Turn down the heat to 375°, continue roasting, basting the chicken periodically, to an internal temperature of 155°.

Remove the chicken, cover and keep in a warm place to rest. Place the roasting pan over a low flame, add the mirepoix and caramelize, deglaze the mirepoix with the chicken stock, bring to a simmer, add beurre manie and make pan gravy.

Simmer gravy until proper consistency and flavor is reached; degrease thoroughly. Strain the gravy and season to taste.

Garlic Mashed Potatoes
Serving Size : 4
INGREDIENTS:

• 1 1/2 lb. Russet Potatoes, peeled, quartered
• 4 cloves Garlic, roasted, mashed
• 3 oz Heavy Cream
• 2 oz Butter, soft
• Salt & Pepper, to taste

PROCEDURE:
Prepare the potatoes, cover with cold water, season with salt; bring to a boil and simmer until tender, approximately 25 – 30 minutes.

Roast the garlic in the skin, in the oven until soft.

When potatoes are done, drain and let steam escape, run the potatoes and the garlic through the ricer. Add butter and cream, whip them together quickly, season to taste.

Keep warm in bain marie until needed.

Vichy Carrots
Servings: 4
INGREDIENTS:

• 1 lb. Carrots
• 1 oz Whole Butter
• 8 oz Chicken stock
• Salt and pepper, to taste
• 1 tbsp Parsley, chopped

PROCEDURE:
Clean, peel, and cut carrots into uniform shapes. Melt butter in a 10-inch sauté pan. Place carrots in pan and sweat. Do not brown. Season.

Add stock and bring to a simmer. Cover with paper lid and place in a 350°F oven for 15-20 minutes or until tender. Remove carrots and reserve. Reduce liquid to a glaze.

Add carrots back to pan and glaze, and heat through. Taste and adjust seasoning and garnish with chopped parsley

Sautéed Green Beans
Servings: 4
INGREDIENTS:

• 1 lb. Green Beans, trimmed
• 1 oz Butter
• Salt & Pepper, to taste

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, for approximately 6-8 minutes.

Shock the beans in ice water and drain, chill until needed.

To serve, heat butter in a sautee pan and toss in the green beans.  Season with salt and pepper to taste.

Roasted Acorn Squash Soup
Servings: 4
INGREDIENTS:

• 1 each Acorn squash
• 1/4 lb. Onions, chopped coarsely
• 1 fl oz Olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tsp Dried thyme
• 2 qt Chicken stock
• 1 oz Roasted garlic puree
• Fresh parsley, chopped, for garnish

PROCEDURE:
Cut the squash in half and remove the seeds.  Bake cut side down in a 350°F oven until very tender.  Scoop out the flesh and mix with olive oil, salt and pepper.

Alternatively; peel, seed and chop squash into large dice. Toss with olive oil and salt and pepper and spread out on a sheet tray. Roast in a 350°F oven, turning as necessary to cook evenly, until tender.

In a tall soup pot, saute the onions in olive oil. add the cooked squash, chicken stock or water, and other ingredients. Simmer the soup, adjusting consistency and seasoning as necessary, for 30-minutes.

Allow soup to cool for ten minutes and then puree in blender. Return to pot and finish seasoning and consistency adjustment.

Serve the soup garnished with chopped parsley

Roasted Top Sirloin Au Jus Lie
Serving Size : 4
INGREDIENTS:

• 2 lb. Top Sirloin, trimmed and trussed
• Salt & Pepper, to taste
• For the Jus Lie:
• 4 oz Mirepoix, finely chopped
• 2 oz Red Wine
• 2 cups Brown Veal Stock, prepared
• Slurry, as needed

PROCEDURE:
Trim and truss the beef with butchers twine.

Heat a sauté pan with oil and pan-sear the roast on all sides. Season the roast and place on a rack in a roasting pan.

Place in a preheated oven at 375° and roast to desired doneness. Remove the roast and let it rest for 10 minutes before carving it.

Adjust the oil and add the mirepoix to the roasting pan, caramelize the mirepoix. Deglaze the mirepoix with wine and brown stock, bring to a simmer for 5 minutes, thicken with a slurry and adjust seasoning, strain the jus.

Slice the roast thin, against the grain and serve with au jus.

Savoyard Potatoes
Serving Size: 4
INGREDIENTS:

• 2 lb. Russet potatoes
• 1 oz Clarified Butter
• 2 oz Onions, diced
• 2 oz Bacon, diced
• 4 oz Gruyere cheese grated
• Brown Stock or Chicken Stock, as needed
• Salt & Pepper, to taste

PROCEDURE:
Peel, wash and slice the potatoes 1/4″ thick.  Keep the slices together as a potato, do not wash after slicing. This will prevent the slices from turning brown, and help ensure that the potato cake does not fall apart when it is sliced.

Heat the clarified butter in a sauté pan, add onions and bacon, sweat over medium heat, then deglaze with a little stock.

Place the potato and cheese in layers in the chicken stock, then add stock up to the top of the potatoes.

Place over medium heat and bring to a simmer, then cook in a 375° oven until the potatoes are tender and the stock has almost been absorbed and evaporated.  Allow to rest at least 10 minutes before slicing.

Stuffed Tomatoes w/Duxelles
Serving Size : 4
INGREDIENTS:

• 4 each Roma Tomatoes, peeled and seeded

For the Duxelles:

• 2 oz Clarified Butter
• 1 oz Onions, fine dice
• 12 oz Mushroom, fine chopped
• 1/2 cup Cream
• 1 tblsp Parsley, fine chopped
• Salt & Pepper, to taste

PROCEDURE:
Heat sauté pan with butter, add the onions and sweat until translucent.

Add the mushrooms to the pan and cook.  Liquid will come out of the mushrooms – continue cooking until all almost of it is evaporated, add cream and cook till thick.  Season to taste with salt and pepper.

Peel the tomatoes, cut off the top and seed, season with salt and pepper.  Stuff with the prepared duxelles.

Place in a 375° oven until hot.

Broccoli Hollandaise
Servings: 4

• 1 bunch Broccoli
• 11/2 cups Hollandaise Sauce

Procedure:
Prepare the broccoli and parboil it in salted water until just before tender.  Shock the broccoli in ice water and drain.  Chill until needed.

To serve, reheat the broccoli in boiling water an top with Hollandaise sauce.

How To Make Healthy Paella (VIDEO)

Paella pronounced (pah-eh-ya) which contains chicken, seafood, pork sausage, rice, fresh vegetables, herbs, and spices is the best known traditional dish of Spain.

Given its popularity in Spanish cooking it is not surprising that other Latin countries like Cuba, Puerto Rico, and Venezuela have come up with their own version.

This is my healthier version of Paella. I replaced the pork with Canadian bacon, the skin-on chicken pieces with boneless-skinless chicken breast and I am using brown rice instead of white. I am also using low-sodium chicken stock.

Ingredients:

• olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 tablespoons garlic, chopped
• 4 ounces Canadian bacon. diced
• 1 teaspoon saffron seeds
• 1-15 ounce can of diced tomatoes
• 2 cups brown rice
• 1 cup vine seco, (dry white wine)
• 4 cups chicken stock (low-sodium)
• 16 ounces chicken breast, skinless, boneless, (cut into 1″ cubes)
• salt & pepper
• 1/2 pound shrimp, shelled, deveined, tails removed
• 8 mussels
• 8 littleneck clams
• 1 cup peas
• 1/4 cup parsley, chopped

Add olive oil to medium high heat. Add onions and red bell pepper until onion is translucent. Add garlic, Canadian bacon cook for 2-3 minutes. Add the saffron seeds, mix well.

Add tomatoes and cook for an additional 2-3 minutes. Add rice and coat well with all other ingredients. De-glaze with white wine, and cook till liquid is almost all absorbed.

Pour in hot stock. Add chicken breast to pot, bring to a boil. Reduce temperature to a medium-low heat and cook for 30 minutes. Salt and pepper to taste. Stir frequently.

Add shrimp and mix well. Place mussels and clams in pot, with the tail side down into the rice mixture (the clam and mussels opening will be facing up). They will start to open right before your eyes. Once opened, mix well. Cook and additional 15 minutes.

Continue cooking till rice is aldente and the liquid is absorbed. If rice is still not done, add more stock or wine, till rice is completely cooked.

Add peas in the last 5 minutes of cooking time. Add parsley right before you serve the paella.

Makes 6 servings.

CUBAN POLLO ASADO (Roasted Chicken) VIDEO

Pollo Asado, also known as “roasted chicken,” is one of my favorite meals. The chicken is marinated in Mojo, and then cooked with an incredible sweet tomato sauce (salsa criolla). I know your family will fall in love with this one.

Ingredients:

• 2 whole chickens, cut in half

Mojo Marinade:

• 2 cup Naranja Agria (sour orange) or (substitute 2 parts lemon to 1 part orange juice)
• 4 tablespoons crushed garlic
• 1/4 teaspoon cumin
• 1/2 teaspoon dried oregano
• olive oil
• salt & pepper to taste

Salsa Criolla:

• 1 medium onion, diced
• 1 green pepper, cored seeded and diced
• 1 red bell pepper, cored seeded and diced
• 1-15 ounce can tomato sauce
• 4 cups water
• 2 tablespoon garlic powder
• 1 tablespoon dried oregano
• pinch of cumin powder
• 2 bay leaves
• 1 cup vino seco (dry white wine)
• parsley, chopped for garnish

In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt, pepper and olive oil. Place the chicken skin side down in a baking dish pour the marinade all over the chicken. Cover the chicken and refrigerate over night.

One hour before roasting the chicken prepare the salsa criolla as follows: in a large saucepan heat the olive oil over medium heat. Add the onion, peppers and saute until the onions are translucent. Add the tomato sauce, water, garlic powder, oregano, cumin, bay leaf, and vino seco. Bring the sauce to a boil then reduce the heat to low and simmer gently for about 30 minutes, remove from heat and allow sauce to cool.

Preheat the oven to 350 degrees.

Remove the chicken from the marinade. Place chicken skin side up in a baking dish. Remove the bay leaf from the cooled salsa criolla and pour over the chicken halves.

Place the chicken in the oven and roast for 45 minutes. Then remove the foil and continue roasting for another 30-40 minutes to allow the skin to brown. The chicken is done when an instant red thermometer, inserted into the thickest part of the thigh registers 170-175 degrees.

Remove the chicken from the baking dish and place on a platter. Let chicken rest for 10-15 minutes. In the mean time pour the salsa criolla from the baking dish, through a strainer and reserve. Pour the strained sauce over the chicken, and garnish with chopped parsley.

Serve with brown rice.

Makes 6-8 servings.

EMPANADAS DE PAVO (Turkey Meat Pies)

Empanadas (meat pies) are very popular in most Cuban homes. The empanadas are usually deep fried to give them a crispy exterior, but we will accomplish this same texture in the oven. You can create empanadas with chicken, lean meat, pork, or like this recipe calls for, turkey breast in a sofrito sauce.

Ingredients:

• 2 pound ground turkey breast
• 1/2 medium onion, finely chopped
1/2 medium green pepper (cored, seeded and chopped)
2 tablespoons crushed garlic
1-15 ounce can tomato sauce
• 1 cup vino seco (dry white wine)
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano 
pinch crushed red pepper flake
• salt & pepper to taste
• 1/4 cup raisins
1/4 cup pimento-stuffed green olives, chopped
2 tablespoons olive oil
• store bought, ready made 5″ disc empanada dough
• 1 egg white

In a medium pot, heat 1 teaspoon of olive oil over medium high heat. Add ground turkey breast, breaking up large chunks with wooden spoon, stirring occasionally and cook until brown, drain excess fat in a colander, set aside.

Add remaining oil to pot, saute onions, green pepper, and garlic until onions are translucent. Return browned meat to pot, and add tomato sauce, cumin, oregano, crushed red pepper, salt and pepper. Bring to a boil.

Then reduce to low heat and simmer for 30 minutes, stirring frequently. In the last 10 minutes add the raisins and the green olives, continue simmering.

Preheat oven to 400 degrees.

Lay empanada dough on cutting board. Lightly brush the edges of each empanada with egg white wash. Spoon 1 tablespoons of meat mixture in the center of the disc. Fold disc to create a half moon shape, Crimp the edges with a fork. Place the finished empanadas on a lightly sprayed baking sheet.
Lightly spray the tops of the empanadas with olive oil spray. Bake for 15-20 minutes, until crisp and golden brown.

Make your own Empanada dough.
Makes 6-8 servings