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.

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

POTATOES
Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties of potatoes and they vary in color from gold to pink, red, blue, purple and candy stripped.

Classifications of potatoes:
•    Waxy or new potatoes — have a high moisture content, high sugar, low starch.  They are round in shape, with a thin skin.  They hold their shape well when cooked and have a firm and moist texture.  They are best suited for boiling whole for salads; soups and any preparation where the potato must hold it shape.  They are not well suited for frying Reds,  like the  all red, and the dark red norland or the rose finn apple, white potatoes yukon gold and white rose, yellow potatoes like the ruby crescent
•    Mealy or starchy potatoes — have high starch content, low moisture and are low in moisture.  They are thick skinned.  The cells of these potatoes tend to separate form each other when cooked and they become light and granular Russet or Idaho’s are ideal for baking and french fries, because or their regular shape while  the all purpose or chef potatoes are irregular and generally less expensive, which are most suitable for mashed potatoes, the purple potato, all blue or caribe

Duchesse (duh-Shees) potato mixture: Is considered the mother of many classic potato preparations.

Mashed Potatoes Duchesse
Serving Size: 4

INGREDIENTS:
•    2 1/4 lb. Potatoes, peeled, quartered
•    4 each Egg yolks
•    3 oz Butter, softened
•    Salt & Pepper, to taste

Procedure:
•    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
•    Drain and dry the potatoes in the oven, run them through the ricer.
•    Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz) mounds.
•    Brush with an egg wash and reheat in a 350° oven before serving.

STORAGE OF POTATOES
Best storage for potatoes is in a cool dry, dark place e at 50*F to 60*F.  Don’t refrigerate or starch will turn to sugar.

COOKING METHODS:
Roasting/Baking
1.    Wash and clean potato
2.    Toss in oil if roasting, season if desired
3.    Place in hot oven
4.    Cook until tender, crisp skin if roasting
5.    Serve or hold

Pan frying
1.    Prepare potatoes
2.    Heat pan
3.    Add fat
4.    Add potatoes
5.    Shake pan to coat potatoes evenly with fat and to help prevent sticking
6.    Sauté to golden brown and flip and repeat
7.    Should be crispy on the outside and tender and moist on the inside

Simmering potatoes
1.    Cut potatoes and place in cold water that covers
2.    Bring to a boil and reduce to a simmer and cook until tender
3.    Drain and dry
Drying potatoes
•    Drain water
•    Place potatoes on a sheet tray and place in a moderate oven for 15 minutes or so depending on the amount of potato
•    They should no longer steam while still in the oven.

Deep frying and Proper breading procedures
Proper breading
•    Flour
•    Egg wash
•    Bread crumbs

Deep fat frying
1.    Prepare or blanch potatoes according to desired method
2.    Blanch potatoes for french fries
3.    Oil at 325 immerse potatoes until they become just limp
4.    Drain and cool
5.    Proceed as directed
6.    Increase the oil temperature to 375*F
7.    Fry until golden brown or floats
8.    Drain
9.    Season away from fat
10.    Serve

GRAINS
Grains are grasses that bear edible seeds. Corn, rice and wheat are the most significant.

Most grain kernel are protected by a hull or husk. All kernels are composed of three parts:
1.    Bran-The tough outer layer covering the endosperm.
2.   Endosperm-Is the largest part of the kernel and is the source of protein and carbohydrates (starch). It is the part that is milled into flour
3.   Germ-Is the smallest portion of the grain and is the only part that contains fat.

The bran, endosperm and germ can be separated by milling.

Types of grains:
Corn-Is the only grain that is eaten as a vegetable.
•    Cornmeal
•    Hominy
•    Grits

Rice-Is the starchy seed of a semiaquatic grass. It is divided into three types: Long-grain, Medium-grain, Short-grain,
Types of rice:
•    Arborio
•    Basmati
•    Brown
•    Sticky
•    Wild

Wheat-Is most often milled into the wide range of flours.
•    Cracked wheat
•    Bulgur
•    Couscous

Other Grains
•    Barley- Is one of the oldest culinary grains. The most common type is pearled.
•    Buckwheat/Kasha-Buckwheat is not a type of wheat; it is not even a grain. Rather, it is the fruit of a plant distantly related to rhubarb. Buckwheat flour contains NO Gluten forming proteins.
•    Millet-Is a high protein cereal grain with a bland slightly nutty flavor and white color.
•    Oats-After rice, oats is probably the most accepted whole-grain product in the American diet. An oat grout is the whole oat kernel with only the husk removed.

Types of Oats:
•    Steel Cut-Are toasted and then cut into small pieces with a steel blade.
•    Rolled-marketed as “old fashion oats” are grouts that have been steamed and then rolled into flat flakes.
•    Quick cooking-Are rolled oats cut into small pieces to reduce cooking time.

Quinoa (keen-wa)-Not botanically a true grain, quinoa small seed are treated as such. It is marketed as the world’s “super grain” because the seeds form a complete protein with all the essential amino acids and contains important vitamins and minerals as well as carbohydrates and fat.

There are three basic ways to prepare grains:
1.    Simmering-The most common used method for preparing grains. Simply stir the grains into a measured amount of boiling salted water, simmer until the liquid is absorbed.
2.    Risotto-True risotto is made with a short-grain rice such as Arborio. Coat the grains with a hot fat such as butter or oil. A hot liquid is then gradually added to the grains so that the mixture is kept at a constant simmer. Continue adding the liquid until the rice is at its desired doneness. Unlike simmering the Pilaf method, the risotto method requires constant stirrring. Finish with Grated cheese, heavy cream, cooked meat, herbs and vegetables.
3.    Pilaf-The raw grains are lightly sautéed in oil or butter, usually with onions or seasonings for additional flavors. Hot liquid, often stock, is then added. The pan is covered and the mixture is left to simmer until the liquid is absorbed.

The primary distinction between risotto and pilaf is the manner in which the liquid is added to the grains.

PASTA
Pasta is made from unleavened dough of wheat flour mixed with a liquid. The liquid is usually egg and/or water. The dough can be colored or flavored with pureed vegetable, herbs or other ingredients, and it can be cut or extruded into a wide variety of shapes and sizes.

Basic Pasta Dough
Ingredients:
•    8 eggs
•    1/2 fl oz olive oil
•    1 tbsp salt
•    1 lb. bread flour
Method:
1.    Place eggs, oil, and salt into a mixer bowl. Use the paddle attachment to combine.
2.    Add one-third of the flour and stir until mixture begins to form a soft dough.
3.    Gradually add more flour until the dough is dry and cannot absorb ant more flour.
4.    Remove the dough from the mixer, wrap in plastic and set aside for 20-30 minutes.
5.    Roll into flat sheet by hand or with a pasta machine. Work in small batches, keep remainder of dough covered.
6.    Cut into desired width or shapes.

Pasta is properly cooked when they are al dente (al DEN-tay) Italian word for “to the tooth”, firm and tender.

The secret to boiling pasta successfully is to use ample water. Allow the pasta to move freely in the boiling water; otherwise, the starch released by the dough will make the pasta gummy and sticky. The water should be brought to a rapid boil, then all the pasta should be added at once. Salt should be added to the water.

This weeks Rice, Pasta, Grains RECIPES
Mashed Potatoes Duchesse
Serving Size: 4
INGREDIENTS:
•    2 1/4 lb. Potatoes, peeled, quartered
•    4 each Egg yolks
•    3 oz Butter, softened
•    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 25 minutes until the potatoes are tender.
2.    Drain and dry the potatoes in the oven, run them through the ricer.
3.    Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz) mounds.
4.    Brush with an egg wash and reheat in a 350° oven before serving.

Tournee Pommes Anglaise
Serving Size: 4
INGREDIENTS:
•    2 lb. Potatoes
•    2 oz Butter, melted
•    1/8 oz Parsley, finely chopped
•    Salt & pepper, to taste
PROCEDURE:
1.    Peel and wash the potatoes, place them in cold water.
2.    Tournee the potatoes, 7 sides, football shaped 2″ long, (Pommes Nature)
3.    Place them into cold water, add salt and bring to a simmer, simmer until tender, drain and toss in melted butter and parsley, serve immediately.

Croquette Potatoes
Serving Size: 4
INGREDIENTS:
•    1lb. Potatoes, peeled and quartered
•    1 each Egg yolk
•    1 oz Butter, softened
•    Salt & pepper, to taste
•    Standard Breading Procedure
PROCEDURE:
1.    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until potatoes are tender.
2.    Drain and dry the potatoes in the oven, run them through the ricer, add the butter, egg yolk and season with salt and pepper.
3.    Squeeze the potatoes through a pastry bag with the large round tip and form long tubes, onto a half sheet-pan dusted with flour, let them cool.
4.    Cut tubes into 1.5″ long cylindrical shapes, apply a standard breading procedure, and deep-fry the potato croquettes at 350°F until golden brown.

Gratin Dauphinoise
Serves: 4 to 5 
Serving Size: 6 oz
INGREDIENTS:
•    3 lb. Russet Potatoes, sliced
•    Whole Butter as needed
•    Salt and White Pepper, to taste
•    1/4 tsp Nutmeg
•    8 oz Gruyere cheese, grated
•    24 oz Half and half, heated
•    3 each Egg yolks
PROCEDURE:
1.    Peel the potatoes and cut into very thin slices.  Place a single layer of potatoes in a well buttered, half size hotel pan.
2.    Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.  Add another layer of potatoes, seasoning, and cheese and repeat until all the potatoes and about 3 quarters of the cheese are used.
3.    Heat the half and half to a simmer.
4.    Whisk the egg yolks together in a bowl, then gradually add the hot half and half.  Pour the cream and egg mixture over the potatoes. Top with the remaining cheese.
5.    Bake uncovered at 350 degrees F until the potatoes are tender and golden brown, approximately 50 to 60 minutes.

Lyonnaise Potatoes
Yields: 8 serving
INGREDIENTS:
•    2 lb Potatoes, waxy
•    8 oz Onions, sliced thinly
•    4 fl oz Clarified butter
•    Salt and pepper, to taste
PROCEDURE:
1.    Partially cook the potatoes by baking, boiling or steaming. Allow them to cool.
2.    Peel the potatoes and cut into 1/4-inch thick slices.
3.    Saute the onions in half of the butter until tender but not brown. Remove the onions from the pan with a slotted spoon and set aside.
4.    Add the remaining butter to the pan. Add the potatoes and saute, tossing as needed, until well browned on all sides.
5.    Return the onions to the pan and saute to combine the flavors. Season to taste with salt and pepper.

Baked Potatoes
Serving Size: 4
INGREDIENTS:
•    4 each Russet potatoes
•    1 1/2 tbsp Vegetable oil
•    1 1/2 tbsp Kosher salt
PROCEDURE:
1.    Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape. Rub the potatoes with oil, then sprinkle with salt.
2.    Place the potatoes on a rack over a sheet pan. Bake in a 400°F oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
Twice-Baked Potatoes
Yield: 8 Servings
1.    Cut baked potatoes in half lengthwise. Carefully scoop out the flesh, leaving the skins intact. Whip the potato flesh with 4 ounces sour cream, 1 ounce butter and 1 ounce cooked, crumbled bacon and then add salt and pepper to taste.
2.    Thin with hot milk if necessary. The mixture should be light and fluffy, not lumpy. Pile the filling back into the skins, mounding the tops. Brush the mounded potatoes with clarified butter and sprinkle with Parmesan. Arrange on a sheet pan and bake at 425°F until thoroughly reheated and lightly browned.

Potato Gnocchi
Serving Size: 4
INGREDIENTS:
•    1 1/4 lbs Russet potatoes
•    4 oz All purpose flour
•    1 each Egg
•    Salt — to taste
•    Parmesan Cheese, grated
•    Fresh Tomato Sauce, as needed
•    Butter, as needed
Procedure:
1.    Boil the potatoes in their “jackets” until cooked.  Peel and run them through the ricer.
2.    While potatoes are still warm, blend in the flour. Add lightly beaten egg, and salt. Place on floured board and knead lightly with your hand. Keep the dough soft.
3.    Roll into 2 tubes 1″ thick and 16″ long. Cut sticks into 3/4″ pieces. Dent each piece in the middle with a fork.
4.    When ready to serve, place gnocchi in boiling salt water.
5.    Cook until they rise to the top of the water. Drain and place on top of tomato sauce. Sprinkle with cheese and add beurre noisette.

Hash Brown Potatoes
Serving Size : 4
INGREDIENTS:
•    2 each Russet potatoes
•    Salt & Pepper, to taste
•    Clarified Butter, as needed
PROCEDURE:
1.    Bake the potatoes one day prior to use, slightly underdone, refrigerate over night. The next day, peel and coarsely grate the potatoes.
2.    Heat a well seasoned sauté pan and add the clarified butter. Sauté until the potatoes are golden brown and form a crust on the bottom, press the potato down, add a little butter on top.
3.    Turn the potatoes carefully and repeat on the other side.

Roasted Potatoes
Serving Size: 4
INGREDIENTS:
•    1 1/2 lb. Potatoes, Red
•    1 oz Vegetable oil
•    1 clove Garlic, minced
•    1 sprig Rosemary, fresh
•    Salt & pepper, to taste
PROCEDURE:
1.    Wash and dry, cut a ring of skin off of the potato, cut in half.
2.    Place the oil and the prepared potato into a roasting pan, place in a 375° oven and roast until almost tender.
3.    Add the garlic, rosemary and seasoning, finish roasting until tender. Serve as soon as possible.

Rice Pilaf
Serving Size: 4
INGREDIENTS:
•    2 oz Clarified butter
•    4 oz Onion, fine dice
•    2 cups Rice
•    3 cups Chicken Stock, prepared
•    Salt & pepper, to taste
•    Bay leaf
PROCEDURE:
1.    Heat butter in a sauce pot, add onions and sweat over medium heat, add rice and stir until well coated with butter.
2.    Add chicken stock, seasoning and bring to a simmer, cover and cook in the oven for 20 minutes.
3.    Fluff up the rice with a fork, remove the bay leaf and serve hot.

Risotto
Serving Size: 4
INGREDIENTS:
•    1 oz Butter, clarified
•    2 oz Onion, fine dice
•    1 cup Arborio rice
•    3 cups Chicken stock, prepared
•    4 oz White wine, dry
•    Salt & pepper, to taste
•    1 oz Parmesan cheese
•    1 oz Butter
PROCEDURE:
1.    Heat butter in a sauce pot add onions and sweat, add rice and stir until well coated with butter, Do not brown.
2.    Add the white wine and cook off alcohol. Add 1/3 of chicken stock and cook till absorbed stirring periodically. Slowly add remaining stock as needed,  adjust seasoning
3.    Add parmesan cheese, whole butter and stir, serve as quickly as possible.

Steamed Rice
Serving Size: 4
INGREDIENTS:
•    2 cups Long-grain white rice, washed, 2 times
•    4 cups Water, cold
•    Salt, to taste
PROCEDURE:
1.    Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2.    Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 20 minutes, until the rice is tender.

Pasta alla Carbonara
Serving Size: 4
INGREDIENTS:
•    4 oz Bacon
•    2 each Eggs
•    1 cup Heavy cream
•    2 oz Parmesan Cheese, finely grated
•    1/2 lb. Pasta, cooked al dente
•    Salt & Pepper, to taste
PROCEDURE:
1.    Heat a sauté pan and render the bacon until not too crisp, remove and save the fat and the bacon.
2.    Cook the pasta in boiling salt water. Combine the eggs, heavy cream and parmesan cheese.
3.     Heat the bacon and fat in a sauté pan, add the pasta and reheat, add the cream mixture, cook over low heat until the eggs coagulate and the sauce thickens.
4.    Season with salt and pepper to taste and serve immediately.

Polenta
Yield: 1 lb 12 oz
INGREDIENTS:
•    2 tsp Shallots, chopped
•    Whole butter as needed
•    1 qt Milk, white stock or water
•    2 cups Cornmeal, yellow or white
•    Salt and pepper to taste
PROCEDURE:
1.    Saute the shallots in 1 tablespoon butter for 30 seconds. Add the milk, stock or water and bring to a boil.
2.    Slowly add the cornmeal while stirring constantly to prevent lumps, then simmer for 30 minutes. Season with salt and pepper.
3.    Scrape the polenta into a buttered nonaluminum dish; spread to an even thickness with a spatula that has been dipped in water. Refrigerate the polenta until well chilled.
4.    To serve, unmold the polenta and cut into shapes. Saute or grill the polenta, or sprinkle with grated Parmesan and heat under a broiler or salamander.
Note:
For firm polenta, the usual proportion of liquid to cornmeal is 2:1.  For soft polenta, increase the proportion of cooking liquid to 3:1  If necessary, thin the finished polenta with additional hot liquid.

Spaetzle
Serving Size: 4
INGREDIENTS:
•    8 oz All purpose flour
•    2 each Eggs
•    5 oz Water
•    Salt & pepper, to taste
•    Vegetable oil, as needed
•    Clarified Butter, as needed
PROCEDURE:
1.    Place the flour in a bowl and make a well.  Break up the eggs and place them in the center of the well, add the water and the seasoning.
2.    Combine and work the dough by hand to a medium stiff paste.
3.    Bring a large saucepot of salt water to a simmer, float same oil on the surface. Using a colander push the dough with your hands into the simmering water, until the spaetzle float to the top.
4.    Remove the spaetzle with a skimmer, shock them in cold water; drain well.
5.    Sauté the spaetzle in clarified butter, season to taste with salt and pepper, and serve.

Brown Rice
Serving Size: 4
INGREDIENTS:
•    2 cups Long-grain brown rice, washed, 2 times.
•    4 cups Water, cold
•    1 tbsp Butter
•    Salt, to taste
PROCEDURE:
1.    Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2.    Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 40 minutes, until the rice is tender.

Crab Cake VIDEO

We had some left over Alaskan King Crab legs  from our prior evening feast. So I decide why not make some crabs cakes out of them. Crab is crab, right? They came out great. Topped them with some homemade Corn Salsa and a little hot sauce…mmm mmm good!

Ingredients:

• 1 pound crab meat (any fresh crab meat will do)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 1 egg, lightly beaten
• 2 tablespoons mayonnaise, (reduced fat)
• 2 cups panko bread crumbs
• salt & pepper to taste
• olive oil

Pre-heat oven to 350 degrees.

Heat olive oil over medium high heat. Saute onion’s till translucent. Add garlic and cook additional 2 minutes. Add dry white wine, de-glaze the pan and let simmer 3-4 minutes. Turn off heat and set pan aside and let cool.

Place cooled onion and garlic mixture in a bowl. Add crab meat, egg and mayonnaise. Salt and pepper to taste. Add bread crumbs and mix well.

Make cakes approximately 1/2 inch thick. Place on a baking dish and refrigerate for 1-hour so the cakes firm up.

Lightly coat pan with olive oil and brown cakes 2-3 minutes per side. Place on baking dish and bake for 15-minutes. Remove from oven and top with some corn salsa.

Makes 8 cakes

Corn Salsa VIDEO

There is nothing like a fresh corn salsa. This is a great little recipe you can serve over your favorite fish, chicken or as a dip with some tortilla chips.

Ingredients:

• 4 ears of corn, cooked, kernels cut
• 1/2 medium onion, diced
• 1/2 red bell pepper, diced
• 1 jalapeno seeded and diced
• 1/2 cup chopped cilantro
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup honey
• salt to taste

Combine all ingredients in a large bowl gently toss. Serve immediately or cover and store in the fridge. I personally like it better the second day when all the flavors have infused.

Sopa De Garbanzos (Chickpea Soup)

I love a good hearty soup. Throw everything in one pot and let it go. Sopa de Garbanzo was a favorite in my house growing up. The Chorizo (Spanish style sausage) really makes this soup, and a little Canadian bacon takes it over the edge.

• 1 onion, diced
• 1 green bell pepper, seeded, diced
• 2 chorizos (Spanish-style sausage) cut into 1″ pieces
• 4 ounces Canadian bacon, diced
• 2 cans garbanzo beans (chickpeas)
• 1-15 ounce can tomato sauce
• 1 cup vino seco (dry white wine)
• 1 large baking potato, peeled, cut into small cubes
• salt to taste
• olive oil

Heat oil in a large pot over medium heat. Add onion and green bell pepper, cook until onions are translucent. Add chorizo and Canadian bacon, cook additional 3 minutes. Add the 2-cans of garbanzo beans with their liquid. Add tomato sauce, white wine and potato. Reduce the heat and simmer for 45 minutes.

Serve with warm garlic bread.

Makes 4-6 servings.

Sopa De Platano (VIDEO)

Plantains are one of the most versatile fruits in Cuban cuisine. You can eat them green or completely ripe. You can mash them, bake them, grill them, and yes the most traditional way, fry them. If you know me by now I do not fry anything. So here is a great hardy plantain soup that is bound to satisfy even the pickiest eater.

• 4 cups chicken or vegetable broth (low-sodium, fat-free)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 4 garlic cloves minced
• 2 large green plantains, peeled, sliced crosswise into medium sized chunks
• 1 bay leaf
• salt to taste
• 1/2 cup cilantro, fresh
• 1 lime

Heat oil in a large pot over medium heat. Add onion, carrot and celery. Cook until onions are translucent. Add garlic and cook additional 1-2 minutes.

Add the chicken or vegetable broth to the pot and bring it to a boil over high heat. Add the plantains and bay leaf. Cover, reduce heat to low, and simmer for approximately 35-45 minutes, until the plantains are tender. Salt to taste. Remove the bay leaf.

Transfer the mixture to a blender, add fresh cilantro and puree. Transfer the puree soup back into the stockpot and cook over low heat uncovered for 15 to 20 minutes to allow the soup to thicken serve in bowls and garnish with cilantro and a squeeze of lime juice.

Makes 4 servings.

Cuban Pizza (VIDEO)

The Cuban sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, on Cuban bread. Then it is placed in a press to a warm and melted goodness. So I decided to use the same ingredients and create a Cuban pizza. Hope you like it. Pizza like you have never experienced before.

1 ready-made whole wheat pizza crust
2 tablespoons yellow mustard
1 cup mojo (ready made Spanish marinate)
2 cups mozzarella, (low-fat) shredded
2 cups swiss cheese, (low-fat) shredded
dill pickle chips
1 cup baked ham, (low-fat, low-sodium) diced
2 cups mojo marinated, roast pork, diced

Preheat oven to 450 degrees.

Place pizza crust on cookie sheet. In a mixing bowl, combine mustard and mojo. With a pastry brush spread the mixture well, all over the crust. Spread half the mozzarella and swiss cheese. Put on the pork, ham and pickles. Spread the remainder of the cheeses over the top.

Bake in the oven for about 6-8 minutes or until the crust is browned.

Makes 8 slices

How To Roast Pumpkin Seeds…VIDEO

The pumpkin carving ritual wouldn’t be complete without the smells and crunching of roasted pumpkin seeds! This also works for squash seeds.

Ingredients:

• Pumpkin seeds
• Salt
• Olive oil spray

Preparation:
Preheat oven to 350 F.

Clean the pulp off the pumpkin seeds and dry with paper towels. Lightly spray the baking sheet with olive oil Spread seeds on baking dish in an even layer. Lightly salt the seeds.

Cook the seeds for 10-20 minutes, or until brown and slightly crisp, turning once. Allow to cool before eating. Store seeds in an airtight container.