Category: TOPICS & CATEGORIES

Stuffed Bell Pepper

  1. Cut the top off a bell pepper, and set aside.
  2. Remove the veins and seeds from the body of the bell pepper.
  3. Brown 1/2 LB 80/20 hamburger and 1/2 LB ground pork.
  4. Add onions when meat has browned.
  5. Add 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp cinnamon, 2 cloves garlic (minced) or garlic powder, and 1 tsp dried oregano.
  6. Stir to combine, then add 1 C chicken stock.
  7. Add 1 can crushed tomato (drained).
  8. Add 2 TBL golden raisins and 8 black olives (crushed).
  9. Bring ingredients back to a simmer.
  10. Place bell peppers in a baking dish, and fill the bell peppers equally with the mix.  Put the top back on the peppers.
  11. Add 2 C of water to the bottom of the baking dish.
  12. Bake at 375º for 45 minutes.
  13. Garnish with a sprig of cilantro and serve with toasted English Muffins.

 

Lemon Bar

Barb Fenzel of Les Gourmettes Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

  1. Grease a 9×12 glass baking dish with butter.
  2. Pulse in your food processor: 3/4 C flour, 1/2 C confectioner sugar, 1/2 tsp salt, and 1 stick (cut into 8 pieces) cold butter.
  3. Press into pan using an offset spatula.
    Don’t bother cleaning the food processor basket yet.
  4. Bake at 350º for 30 minutes.
  5. Meanwhile prepare your lemon filling.
  6. Combine in a large mixing bowl: zest and juice from two lemons, 1/2 C sugar, 1 egg plus 1 egg yolk, 1/2 tsp salt and 1 TBL corn starch.
  7. Dump onto your baked base and spread with a spatula.
  8. In your food processor, combine:  1 brick softened cream cheese, 1/2 C sugar, and 1 egg.
  9. Drop it onto your lemon filling by spoonfuls.
  10. Bake at 350º for another 30 minutes.
  11. Rest 1 hour before putting into refrigerator, and then chill 2 hours before serving.
  12. Cut into squares and serve.

Maple Glazed Apples

Chef Maggie Norris of Whisked Away Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º
  2. Cut out the stem of your apple
  3. Cut a cylinder down into the core of your apple, being careful to not go through the sides or bottom.
  4. Cut a circle surrounding the core – halfway between the peel and the core
  5. Cut slices into the peel of the apple, about 1/4 inch in
  6. Cut slices from the core, going to the outside about 1/4 inch out
  7. Your goal is to create nooks and crannies without allowing any of the glaze to leak out.
  8. Place the apple in a small square of foil and fill all the nooks and crannies with your Maple Glaze
  9. Bake for 45 minutes
  10. Carefully plate and top with more Maple Glaze.

Here is an easy alternate

Combine in a bowl – your Maple Glaze:

  • 1 block of cream cheese
  • 4 TBL butter
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  1. Preheat your oven to 350º F.
  2. Cut your apple in quarters.
  3. Cut the seeds out.
  4. Cut three of the wedges into thin slivers.
  5. Grate the fourth wedge using a large hole grater.
  6. Place the apples in a pretty pattern in a greased ramekin.
  7. Sprinkle the grated apple over top of the slices.
  8. Drizzle the top of the apple heavily with your Maple Glaze
  9. Sprinkle to top of the Maple Glaze with Turbinado Sugar
  10. Bake for 45 minutes
  11. Serve hot, but warn your guests of the molten filling.

Alcaparrado

INGREDIENTS

  • 1 can green olives (drained)
  • 1/2 can black olives (drained) – OPTIONAL
  • 1/2 can Kalamata olives (drained)
  • 8 OZ small capers, chopped (drained)
  • 1 red bell pepper, minced
  • 1/4 C red wine or white vinegar
  • 1/4 C extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper or to taste

STEP BY STEP

  • Blister your red bell pepper over a hot gas flame or in the oven broiler.  Cook until it is at least half blackened.  Wrap in foil and let steam for 5 minutes.
  • Combine all other ingredients and toss to mix.
  • Heat on your stove until just simmering, then remove from heat.
  • Peel your bell pepper (DO NOT RINSE) and chop into pieces.
  • Add bell pepper to your mixture
  • Transfer to small sized canning jars.
  • These will keep for a couple of months.

 

Pineapple Dessert

INGREDIENTS

  • Pineapple
  • Honey
  • Dark Rum
  • 1 lime
  • Marscapone cheese

STEP BY STEP

  1. Slice your pineapple in half
  2. Remove skin and eyes
  3. Slice thin sheets of the pineapple
  4. Put onto a place and drizzle with honey
  5. Next drizzle some rum over top
  6. Top with lime zest and lime juice from one lime
  7. Let marinate for about an hour
  8. Position sheets of pineapple to create a wheel on a dessert plate
  9. Drizzle some of the marinate over top
  10. Put a dollop of marscapone in the center
  11. Garnish with a slice of lime

This recipe is from Jacques Pepin

 

Open Faced Grilled Cheese

INGREDIENTS

  • 2 TBL butter
  • 2 TBL AP flour
  • 1 C milk
  • 1/2 C buttermilk
  • 2 TBL Dijon mustard
  • Ham or crisp bacon
  • salt and pepper to taste

STEP BY STEP

  1. PREPARE YOUR BECHEMEL
  2. Melt butter in a hot skillet.
  3. Put flour on top and stir until it starts to brown.
  4. Add milk, whisking constantly.
  5. Add buttermilk right after.
  6. Continue to stir until it thickens.
  7. Remove from heat and cover.
  8. PREPARE YOUR BREAD
  9. Add 2 TBL melted butter and 2 TBL EVOO to a rimmed sheet pan.
  10. Preheat tray to 375º in the oven.
  11. Slice a nice thick piece of rustic bread.
  12. Put on the sheet pan and wipe it around.
  13. Spread your Bechemel on the bread
  14. Top with grated Oaxaca or Manchego cheese
  15. Add chopped ham or bacon on top of the cheese
  16. Bake for 6-8 minutes
  17. COOK YOUR EGG
  18. Cook two eggs sunny side up for each slice of toast.
  19. Serve the bread with an egg on top.

Gingerbread

  1. Butter and flour your ramekins.
  2. Whisk together
    • 2 C AP flour
    • 1/4 C instant coffee
    • 3 TBL cocoa
    • 1 TBL dried ginger powder
    • 1 tsp black pepper
    • 1/2 tsp salt
    • 1/2 tsp baking powder
  3. Cream together
    • 2 sticks softened butter
    • 1 C dark brown sugar
    • Mix for 5 full minutes
  4. Beat 4 eggs into the sugar mixture – one at a time
  5. Add 3 TBL fresh grated ginger and 2 C molasses
  6. Mix till combined, then mix into dry ingredients
  7. Fill each ramekin about 2/3 full
  8. Bake 20 minutes at 350º

Pickled Herring

RESTAURANT RECIPE

  1. Fresh herring:  Clear eyes, no smell, firm flesh – 8-10 inches in length

    CLICK HERE FOR TIPS ON BUYING FRESH FISH

  2. Salt the herring – or start with salted herring
  3. Add red onion and carrots
  4. Bring to boil:
    • 1/2 C Boiling water
    • 1 C White vinegar
    • 2 TBL Sugar
    • 1 Star anise
    • 8 Clove
    • 1 Clove garlic
    • 8 Black peppercorns
    • 3 bay leaves
    • 1 TBL Mustard seeds
    • 12 White peppercorns
  5. Let meld 5 days – Keeps in fridge for 2-3 months

NewScanCook.com

OLD RECIPE

  1. Salted herring pieces
  2. Onion slivers
  3. Apple slices
  4. Pack into a jar
  5. Hot brine
    1. Apple cider vinegar
    2. Honey
    3. Whole coriander seeds
    4. Horseradish
  6. Marinate 3-4 days – agitate daily

SWEDISH BREAKFAST HERRING

  1. Mix the following
    • 1/2  C sour cream
    • 1/4 C chopped dill
    • 3 Stalks of young fennel
    • 1 lemon – juice and zest
  2. Chop herring into 1 inch pieces
  3. Toss gently with sour cream mixture
  4. Let meld 1-2 hours in the refrigerator

Vin Brulé

This is great for cold evenings.

  1. Bring 4 C red wine to a boil.
  2. Simmer 15 minutes
  3. Create a sachet
    1. Peels of orange
    2. Allspice seeds
    3. Cinnamon stick
    4. Chives
  4. 1/2 C sugar
  5. 1/4 C brandy
  6. Mix and simmer another 15 minutes
  7. Garnish with orange or lemon slice

 

 

Marinated Mushrooms

  • 2 C water
  • 1 C white wine
  • 8 pieces orange peel
  • 3 cloves garlic
  • 1 TBL fresh rosemary
  • 2 bay leaves
  • salt
  • 1 tsp crushed red pepper
  1. Bring above to a boil.
  2. Fresh champignon mushrooms – meaty.
  3. Toss mushrooms to cover.
  4. Put into glass jar with liquid.
  5. Marinate overnight.

Dress the Mushrooms

  • Strain liquid from mushrooms
  • Remove large pieces of spices
  • 2 TBL parsley
  • 1 TBL olive oil
  1. Toss mushrooms in parsley and olive mixture.
  2. Serve in a pretty bowl.
  3. Suggestion:  For appetizer, stab some of them with toothpicks.

Croque Monsieur

A Croque Monsieur (as it turns out) is just a fancy name for a ham sandwich.  It translates literally as “Crunch Sir” and is essentially a single slice of ham along with a slice of Grüyere or Emmentaler cheese.  Adding an egg on top makes it a Croque Madame.  Sometimes chicken is substituted for the ham in a Croque Madame.

Croque Monsieur

  1. Butter two slices of French bread both on one side with softened butter
  2. On what will become the inside, spread a layer of Dijon mustard.
  3. Prepare a thin slice of quality ham and a slice of cheese between the slices.
  4. Put the assembled sandwich on a preheated very hot griddle or cast iron skillet.
  5. Cook both sides.
  6. For a proper finish, preheat the broiler
  7. Spread béchamel sauce thickly on the top.
  8. Garnish with thyme and any other desired spices
  9. Broil until browned and bubbly
  10. Let set a few minutes before trimming the edges for a neat presentation
  11. Cut into finger-food sized pieces for serving

Croque Madame

Prepare a very lightly fried egg, and place on top of the sandwich after Step 10.  In this case, you will NOT cut them into finger-food sized pieces.  You can also use shredded chicken at Step 3.

Bobby Flay Recipe

  • CROQUE MADAME
  • 4 eggs + 2 yolks
  • 4 C milk (1 qt)
  • 1 C cream
  • 2 tsp Dijon Mustard
  • 3/4 C gruyere
  • S+P
  • Nutmeg
  • Cayenne
  1. Soak cubes of bread in custard for at least 2 hours
  2. Bake 350º for 50-60 minutes
  3. Sprinkle with more cheese, then put under broiler for a few minutes

 

Tomato Side

  1. Cherry tomatoes in hot skillet
  2. Drizzle with EVOO
  3. Make bread crumbs with rustic day old loaf
    Pulse in basil and oregano
  4. Toast in EVOO until starts to brown
  5. Toss tomatoes
  6. Add basil leaves
  7. Sprinkle with toasted bread crumbs
  8. Plate next to egg (below) and sprinkle with Balsamic vinegar

 

  • Splash canola in skillet
  • Add thinly sliced ham
  • Salt and pepper
  • EVOO
  • One egg on top of the ham
  • Cover pan to cook 60 seconds covered

Serve ham egg, croque madame and tomatoes on a large plate

 

COLLECTION – Brisket – Corned Beef

BRISKET vs CORNED BEEF :: They are both from the front chest area of the cow near the bottom of the chest,  but they are not the same thing.

Fresh beef brisket is like a big roast.  It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a quick preparation. The POINT CUT is fattier and has more flavor. You should braise the point cut to allow for the breakdown of connective tissue. Trim some fat from each before preparing.

Corned beef frequently starts out as beef brisket and is brine-cured first.  Corned beef refers to the curing/seasoning method, not the cut of meat.

Not all corned beef is brisket and certainly not all brisket is corned beef.  Corned beef is usually cooked in a crock pot or dutch oven and the result is rather pink

Brisket Recipes

Corned Beef

 

 

NOTES FROM ANOTHER WEB SITE:

What’s the difference between…

Pastrami vs. corned beef

The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.

Pastrami and corned beef have different countries of origin: Pastrami has two possible ancestries: It’s either Romanian (where its predecessor, pastrama, was made with pork or mutton) or Turkish (where it’d be a descendent of pastirma, made with beef). Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.

Pastrami and corned beef are different cuts of meat: Today’s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.

Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.

Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.

Bonus round: If you’ve ever been to Montreal, you may be wondering: What does “smoked meat” have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It’s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds — but with much less sugar than its pastrami and corned-beef cousins. It’s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving — just like the rest of family.

Chinese 5 Spice Powder

  • 1 stick cinnamon
  • 2 tsp cennel seeds
  • 10 cloves clove
  • 4 stars atar anise
  • 2 tsp Sichuan peppercorns
  1. Use actual peppercorns, not a substitute.
  2. Using a spice grinder, grind everything to a powder
  3. If using a coffee grinder, grind 1 TBL rice before grinding spices.
  4. Sieve out larger remainders
  5. Keeps for about 6 months
  6. Use 1 tsp powder for 1-2 LB of meat

Sesame Noodles

Ingredients

  • Udon or Sesame Noodles
  • 3 scallions
  • 2 TBL lemon juice
  • 1/2 C Hoisin sauce
  • 3/4 C peanut butter
  • 2 tsp toasted sesame oil
  • 1 TBL soy sauce
  • 1 C filtered water
  • 1 tsp Sriracha
  1. Bring sauce to a simmer on the stovetop.
  2. Prepare Udon noodles in a pot of water.
  3. Add desired amount of sauce in with your Udon noodles

 

 

Gazpacho – COLLECTION INDEX

Garnishes

See below for a laundry list of great garnishes

A gazpacho is a (usually) smooth (usually) cold (usually) vegetable soup.  Basically you will blend your veggies, remove the foam, and then run through a food mill to make a very smooth soup.

Garnishes to be put on top at the discretion of the diner are almost a requirement.  Below are some options for bowls of garnish.

Great Garnishes

  • Basil chiffonade
  • Bell Pepper – Green, red or orange – Raw, peeled, and diced
  • Chives – Fresh and cut into small pieces – greens and whites separated
  • Cilantro – Chopped with the stems included
  • Croutons – Make your own – toss in EVOO and spices, then bake
  • Cucumber – Seeds removed and diced small
  • Dill – Chopped
  • Grandpa’s Thunder Powder
  • Lime or Lemon Zest
  • Onion – White – Vadallia – Cut very small, and then rinsed to remove the strong acid taste
  • Onion – Red – Cut very small, and then rinsed
  • Parsley – Chopped with the stems removed
  • Tomato – Blanched and skin removed, then diced
  • Sour cream
  • Spearmint
  • Strawberry
  • Tabasco, Choloula or salsa

Norwegian Cheesecake

  1. Mash 4 graham crackers and mix with 1 TBL melted butter.
  2. Press crust into two ramekins
  3. Mix together 1 C creme fraiche and 1 C cream cheese
  4. Melt 1/3 C sugar with 5 TBL hot water in a pan
  5. Add big wide strips of lemon zest (to be removed later)
  6. Put 1 sprig of rosemary into water mixture.
  7. Add 2 tsp gelatin and bring sugar water mixture to a boil.
  8. Strain solids out and cool for 15 minutes
  9. Mix gelatin mixture in with cream cheese
  10. Pour into pie crusts and chill overnight
  11. Top with lingonberries or other fresh fruit (or preserves)

 

Vegetable Salsa Bed

This is good for fish, scallops, rare meat… many different main courses.

Ingredients

  • 2 tsp each:  EVOO, garlic, ginger (saute together, then add yellow pepper
  • Fresh veggies:  To your personal taste:  yellow tomatoes, shallots, jalapeños, cucumber, carrot, Japanese sake

Plate the salsa, top with the protein and surround with cherry or compari tomatoes.

Creme Fraiche Custard

Ingredients

  1. Mix 1 egg and 1 C créme fraiche and put into greased pie pan
  2. Sprinkle lightly with Turbinado sugar (approx 1/2 C)
  3. If in a pie shell, wipe down the edge of the shell with egg white and sprinkle with more Turbinado
  4. Put a pan of hot water in the bottom of the oven
  5. Bake at 275º for 30-40 minutes or until it starts to brown
  6. Custard should jiggle slightly, but not appear to be too liquid
  7. Turn off oven and open door halfway to let cool
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