Category: TOPICS & CATEGORIES

French Onion Soup Burger

INGREDIENTS

  • A few French rolls
  • 1 LB 80/20 ground beef
  • 4 strips bacon
  • 1/4 LB gruyere
  • 2 TBL bleu cheese
  • 1/2 onion – sliced thin
    SECRET SAUCE
  • 1 strip bacon – crisp and crushed
  • 3 TBL butter – softened
  • 2 TBL mayo or salad dressing
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

STEP BY STEP

  1. Cook bacon crisp – set aside
  2. Caramelize your onions – set aside
  3. Mix 2 strips crumbled bacon, cheeses and ground beef together
  4. Spread sauce onto halved french rolls
  5. Toast cut face of French rolls
  6. Form into patties that will fit your French rolls
  7. Cook over high heat in cast iron skillet
  8. Put patty on your bun
  9. Top with caramelized onions
  10. Top with halved bacon slice
  11. Put under the broiler to reheat
  12. Top with baby arugula

Turkey Burger

INGREDIENTS

  • 1/2 LB ground turkey white meat
  • 1/2 LB ground turkey dark meat
  • 1/4 LB grated gruyere cheese
  • 1/2 onion – sliced thin
  • 1 TBL EVOO
  • 1 TBL cold butter
  • 1 TBL melted salted butter
  • Soft deli-sized hamburger bun
  • Dijon mustard
  • May or salad dressing

STEP BY STEP

  1. Heat cold butter and EVOO in a saute pan over medium heat
  2. Put in the onion and let cook while you do everything else
  3. Mix ground turkey and grated cheese
  4. Form into thin patties
    Thin allows for more caramelization
  5. While those are cooking, butter and brown your buns
  6. Continue to caramelize your onions
  7. Cook your patties until they start to brown or blacken on the edges
  8. Put DIjon on one bun, and mayo on the other
  9. Serve two patties with caramelized onions in between the patties

Mu Shu Pork

mushu

READ HERE HOW TO MAKE MU SHU PANCAKES

INGREDIENTS

  • Pork Tenderloin
  • Shitake mushrooms (fresh or dried)
    – If dried, soak in boiling water 5 minutes
  • 2 TBL soy
  • 1 TBL dry sherry
  • 2 tsp cornstarch
  • 2 eggs
  • 1 TBL oil
  • 6 scallions (whites and greens thinly sliced and separated)
  • Bamboo shoots
    PORK MARINATE
  • 2 TBL soy
  • 1 TBL dry sherry
  • 1 tsp honey
  • 1 tsp ginger
  • 1/2 tsp white pepper

STEP BY STEP

  1. Mix together Pork Marinate – set aside
  2. Cut Pork Tenderloin half
  3. Wrap and refrigerate one half
  4. Cut the other half into two or three long strips
  5. Cut into thin medallions
  6. Let pork marinate with mixture created in Step 1
  7. Slice your shitakes very thin
  8. MUSHROOM SAUCE:  Mix 2 TBL soy, 1 TBL dry sherry, 2 tsp cornstarch and 1/3 C shitake water or chicken broth
  9. In hot wok (or pan) cook two eggs – soft scrambled – set aside
  10. Add 1 TBL oil and then your scallion whites
  11. Add your pork marinate into the pan
  12. Add your pork and saute about 2-3 minutes – set aside
  13. Add 1 TBL oil then your bamboo shoots and mushrooms
  14. Add 2 C shredded cabbage and your scallion greens
  15. Add your mushroom sauce and toss until reduced and thickened
  16. Add back your pork and eggs and toss to combine
  17. Serve with mu shu pancales and Hoisin sauce.

Crispy Orange Chicken or Beef

INGREDIENTS

  • Two chicken breasts or 1 LB flap meat or 1 LB skirt steak
  • 1 TBL soy sauce
  • 6 TBL corn starch or potato starch
  • 3 C Vegetable oil – heated to 375º
    SAUCE
  • 1/4 OJ
  • 3 TBL molasses
  • 2 TBL honey
  • 2 TBL soy sauce
  • 2 TBL dry sherry
  • 1 TBL rice vinegar
  • 2 tsp sesame oil
  • Skin peeled from one orange
  • 1/2 red bell pepper
  • 2 TBL ginger – minced
  • 3 cloves garlic – minced
  • 1 tsp red chili flakes
  • 4 scallions – whites and greens minced, but kept apart
  • Rice – Cooked

STEP BY STEP

  1. Cut chicken or beef into 1/4 inch strips against the grain
  2. Toss meat in 1 TBL soy sauce
  3. Drain briefly, then toss in 6 TBL corn starch
  4. Put onto a baking sheet and into the freezer for one hour
  5. Start 3 C Vegetable oil heating up to 375º
  6. Cook meat in small batches and set on paper towel and bread rack to drain
    SAUCE
  7. Meanwhile, mix OJ, molasses, soy, sherry, vinegar and sesame oil.  Set aside
  8. Cut orange peel into VERY thin julienne strips
  9. Cut red bell into slightly thicker julienne strips
  10. Fry orange peel and scallion whites in 2 TBL of the deep fry oil – cook till it starts to brown
  11. Add ginger, garlic and chili flakes
  12. Cook about 30 seconds, then add your sauce, scallion greens and meat
  13. Stir to combine and reheat
  14. Serve over cooked rice

Tomato Bisque

INGREDIENTS

  • 2 C tomato – pieced
  • 1/2 Vidalia onion – sliced thin
  • 1/4 C chopped carrot
  • 1/4 C chopped celery
  • 1 TBL tomato paste
  • 1 bay leaf – to be removed at step 10
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Water
  • 1/2 C Milk
    – use for finishing it up – SEE BOTTOM OF PAGE
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream
  • 1 tsp dried parsley
  • 1 lemon
  • Black pepper and Thyme to taste – just a dash

STEP BY STEP

  1. Toss tomato in about 1 tsp salt
  2. Put tomato pieces on a baking sheet in the oven at 350º for 30-45 minutes (See step 4)
  3. Slice onion in half, and then very thin.
  4. Sweat onion, carrot, celery and tomato paste in butter on low heat 1/2 hour.
  5. Add 1 TBL AP flour and cook an additional 3 minutes
  6. Add stock and bring to a boil.
  7. Reduce to a bare simmer and add milk and water.
  8. Put all tomato pieces into the pot.
  9. Bring back to a simmer, then remove pot from heat.
  10. Remove bay leaf
  11. Puree carefully
    – – Strain or run through a food mill. – You can buy one BY CLICKING HERE.
    AT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS
  12. Mix in heavy cream.
  13. Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN
  14. Add 1 tsp lemon (or zest and juice from one lemon)
  15. Remove pot from burner.
  16. Temper in your egg yolk.  CLICK HERE to see how to temper.
  17. Garnish w/ sour cream & Chives

IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

 

  • 2 TBL Heavy cream
  • 1/2 egg yolk
  • 1/2 Chives – minced
  • 1 tsp Sour cream
  • 1 pinch  dried parsley
  • zest and juice from 1/4 lemon
  • Black pepper and Thyme to taste – just a shake

IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

  • 1/4 C Heavy cream
  • 1 egg yolk
  • 1 Chives – minced
  • 2 tsp Sour cream
  • 2 pinch  dried parsley
  • zest and juice from 1/2 lemon
  • Black pepper and Thyme to taste – just a shake

 

Four Big Ol’ Meatballs

meatballINGREDIENTS

  • 1/2 LB ground pork or Italian sausage
  • 3/4 LB 80/20 chuck hamburger
  • 1/4 LB ground lamb
  • 2 TBL chopped parsley
  • 1/4 C buttermilk
  • 1/2 C Parmesan cheese
  • 1/2 C bread crumbs
  • 2 tsp grated onion
  • 2 tsp granulated garlic (not garlic powder)
  • 1 tsp dried basil
  • 1 tsp crushed chili flakes or Grandpa's Thunder Powder or Arghhh Powder
  • 1 tsp sage
  • 1 tsp each salt and pepper
  • 1 jumbo ( or 2 medium) egg
  • 2 mozzarella cheese sticks

STEP BY STEP

  1. Combine everything except egg and meats
  2. Mix ground meats and eggs only to combine – do not overmix or they get tough
  3. Fold in all other ingredients
  4. Cut in half, then in half again making four big ol’ meatballs
    Double ingredients if you want eight meatballs, or cut in half again for eight regular meatballs
  5. Flatten the patties with your hands, and then cut the cheese sticks into eight pieces.  Put two inside four patties, or one inside eight patties – then roll them up into a ball.
  6. Bring a skillet up to screaming hot and sear your meatballs on all sides – not black, just browned
  7. Bake in the oven at 400 for 15-20 minutes
    Internal temperature should be about 165º
  8. Put them on top of your cooked spaghetti, top with sauce and sprinkle with cheese

SPECIAL STEPS

  1. Cook your spaghetti for about 10 minutes in boiling water.
  2. Heat your marinara sauce to about 185º

 
Sixteen Li’l ole Meatballs

Prepare Steps 1-3 above, except at Step 4, divide in half, four times making a total of 16 meatballs.  Then…

  1. Roll into balls, and space out onto a tray into the refrigerator for 30 minutes
  2. Meanwhile, combine 1 C panko bread crumbs with red pepper flakes, dried parsley, garlic powder, and Parmesan cheese.  Mix well.
  3. Beat one egg and 1 TBL of water
  4. Take each ball and dip it in the egg mixture and then roll in the bread crumbs, and return to the tray
  5. Put the meatballs into a 400º oven for 20 minutes
  6. Serve on top of pasta topped with maranara.

 

Tlayuda – Mexican Pizza

mex-pizzDOUGH

  • 2 C Masa Harina (corn flour)
  • Salt
  • water – approx 1-1/2 C – drizzle into running food processor until it starts to pull together
    (SHORTCUT: Use large soft yellow or white corn tortillas)
    (WORSE SHORTCUT: Use a large flour tortilla.  This is a quesadilla!)

STEP BY STEP

  1. Put the masa and salt into your food processor
  2. Have a measuring cup with 2 C water – YOU WILL NOT use it all.
  3. In a food processor, put the masa, salt and 1 C water
  4. Start the food processor and drizzle more water in a bit at a time, till it starts to pull together.
  5. Take it out and finish it on the counter
  6. Cut in half, and form two large balls, about the size of a softball, and press it kind of flat
  7. Cover with plastic, and let it rest 5 minutes
  8. Put onto a parchment paper, flatten a bit more
  9. Put a second parchment paper on top
  10. Roll it even flatter
  11. Put into a hot lightly oiled cast iron skillet
  12. 3-5 minutes, then flip
  13. Cook other side 3-5 minutes
  14. It should have blacked spots on both sides
  15. Set aside on baking sheet
  16. Repeat 8 through 15 for the other ball of masa

TOPPINGS

  • Refried Beans as a base
  • Cheeses
    • Many grocery stores offer a shredded Mexican blend of cheeses.  This is your safest best
    • Other good choices – Asiago, Havarti, Mozzarella, Provolone, Queso Oaxaca, Queso Asadero ( aka Queso Quesadilla), Panela, Manchego, Queso Chihuahua
    • In a pinch, use a blend of Cheddar, Monterrey Jack & Mozzarella – or just  Cheddar and Monterrey Jack
    • Bad choices: These cheeses do not melt well, and probably are not as good for this application – Queso Fresco, Queso Anejo (Aged Fresco), Cotijo, Parmesan
  • Meat:  Chorizo, chicken, fish, carne, bacon, or carnitas – Cooked
  • Avocado
  • Fresh tomato
  • Sun dried tomato
  • Bell pepper
  • Shredded lettuce
  • Mexican Crema
  • Corn
  • Mushrooms
  • Black beans
  • Black olives
  • Crumbled Queso Fresco

Pulled Pork Shoulder

INGREDIENTS

STEP BY STEP

  1. Season meat all over, wrap loosely in foil, and refrigerate overnight
  2. Soak wood chips in water also overnight
  3. Wrap wet wood chips in foil and put in baking tray on lower oven rack.
  4. Cook for about 12 hours at 220º  – – –
    For meat done at 5 pm – put into oven at 5 am
    For meat done at 6 pm – put into oven at 6 am
    etc
    For meat done at 9 am – put into oven at 9 pm
  5. NOTE: If internal temperature reaches about 185-200º it is done,
    but expect that to take at least 10 hours.
    Also, bone should pull out easily.
  6. Let meat rest at least 30 minutes before cutting or shredding

OPTIONAL SEASONING MIX

  • 1 TBL each – brown sugar, salt
  • 2 tsp each – garlic powder, onion powder
  • 1 tsp each – paprika, cumin
  • 1/2 tsp each – black pepper, cayenne pepper or chili powder

THE TWO CLASSES OF PULLED PORK

Southern Carolina Pulled Pork BBQ

  • Meat on a soft bun
  • Vinegar based BBQ sauce
  • Cole slaw

Traditional Pulled Pork BBQ

  • Meat on a soft bun
  • Tomato based BBQ sauce (sweet)

Note from Grandpa:   As far as commercial sauces, I like Jack Daniels #7 BBQ sauce

Hasselback Potatoes

This dish takes its name from Hasselbacken, Sweden where it was first served.
The potatoes turn out crisp on the outside and tender on the inside.

INGREDIENTS

  • Two regular baking potatoes – Russet
  • Cream cheese
  • Sliced Swiss cheese
  • Drizzle Sauce
    • 4 TBL butter
    • 1 TBL EVOO
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
  • 2 Strips of bacon
  • 1 Stalk chives
  • Sour cream

You will also need two wooden mixing spoons with long handles (or chopsticks or skewers_

STEP BY STEP

  1. Melt Drizzle Sauce in a small sauce pan – set aside
  2. Wash potato then dry it
  3. Cook medium potato in microwave for about 90 seconds.
  4. Let cool, then rub potato with oil
  5. Put potato on a cutting board, and place a spoon handle on each side of the potato
  6. Cut 1/4 inch slices (or less) through the potato.  The spoon handles prevent you from cutting the potato all the way through.
  7. Put potato on a baking sheet in a little foil “boat”
  8. Stuff slices with a bit of the cream cheese
  9. Baste liberally with the Drizzle Sauce, getting some sauce into each of the accordion folds
  10. Salt outside liberally
  11. Bake at 400º for 20 minutes
  12. Baste
  13. Bake another 20 minutes
  14. Meanwhile, cook the bacon till crisp
  15. Steam broccoli if that is your side
  16. Chop the chives into small pieces. . . just keep busy
  17. At about 38 minutes, baste again and put a slice of Swiss cheese on top.
    The cheese will melt and become real messy – that’s why they are in a boat
  18. Serve as soon as the cheese starts to brown
  19. Top with sour cream, bacon and chives

 

Big Bay Sea Scallops

How to Buy Scallops

  • Scallops are sold either “wet” or “dry.”
  • Look for “Dry,” natural scallops that have not been treated with any chemicals.  They should smell fresh… like the ocean.
  • “Wet” scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive.  The water also dilutes their flavor and makes it nearly impossible to sear or brown properly.
  • How can you tell the difference between wet and dry scallops? You should just be able to ask the fishmonger, but there is a visual clue that usually gives the game away:
    • “wet” scallops tend to be snow-white in color
    • “dry” scallops are a natural pale vanilla color.
  • A good size to buy is 8-12 scallops per pound

Types of Scallops

  1. Sea Scallops aka Weathervane Scallops
    • Served seared or thinly sliced
  2. Bay Scallops
    • Smaller, but just as sweet
  3. Rock Scallops
    • Found only in the Pacific ocean
    • Do not move around
  4. FARMED:  Very good.  Especially those from British Columbia
  5. DIVER:  Excellent.  Hand picked by divers
  6. DREDGED:  Bad for the environment.  Do not buy

How to Cook Scallops

  • Remove small abductor muscle.  It is edible, but tough.
  • Do not overcook.  They become chewy.
  • Poach, saute, sear, or bake
  • Best to pat dry and sear for 60 seconds each side in very lightly oiled pan; or serve raw.

STEP BY STEP

  1. Preheat oven to 350º
  2. Remove the abductor muscle before cooking
  3. Sprinkle both sides with salt and pepper
  4. Preheat very hot cast iron skillet
  5. EVOO, wipe oil, sear scallops – 1 minute first side
  6. Put 1 TBL butter into the pan, and let it melt
  7. Flip and cook the other side for 1 minute
  8. Plate with garlic pesto schmear or in melted butter with lemon zest over top
  9. A tiny spritz of rum is also good

Your goal is to only sear these scallops, not cook them.  If you cook them, they will become rubbery and lose that silky texture.

Fava Beans

Gila Farm Cooperative CSA Delivery Newsletter April 3rd 2012
Pick up produce Tuesdays at 5227 N. 7th St. between 4:00 and 5:30pm
Week three of ten week CSA Spring Season.

Fava Beans!?  What’s that?

Fava beans, also known as broad beans, are one of the oldest plants in the history of human cultivation.  The beans are popular throughout the Middle East, South America, North Africa

and Europe.  They are incredibly high in fiber and iron and low in sodium and fat.  This buttery textured bean has absolutely no cholesterol but is packed with so much protein that it is called the poor mans’ meat.

Fava beans have been slow to catch on in the United States because of the time needed for preparation.  So, here goes….choose a slow Sunday afternoon, sit down on the back porch with your kids, and get shucking.  Time spent with our food and food preparation is a reminder of how closely linked we are with the soil and what it feeds us.

PREPARING FAVA BEANS

  1. Snap off the stem end on the stringy end of the pod
  2. Pull down and remove the “string” that runs down the inner seam of the pod
  3. (Alternatively, skip steps 1&2 and use a knife to open the pod)
  4. Open pod and remove beans
  5. Put beans in pot of boiling salt water for 1- 2 minutes
  6. Drain hot liquid, dunk beans in ice/cold water bath
  7. Let beans cool completely
  8. Peel away the waxy layer coating on each bean and discard (yes, you are shelling the bean AGAIN)
  9. Saute peeled fava beans in oil and garlic for 5 minutes.
  10. Add to salads, stirfry’s or eat by itself and enjoy!

If you haven’t signed up for our CSA yet this season, you can go to our website to sign up.  Shares are available throughout the season at a pro-rated price.  Spread the word!

Sauteed Zucchini

INGREDIENTS

  • Zucchini or squash – Cut into 1/2 inch cubes
  • 1 TBL Butter
  • 1 TBL Olive oil
  • 2 tbl Lemon juice
  • 1/2 tsp dried dill

STEP BY STEP

  1. Heat butter in your fry pan
  2. Add oil – this will keep the butter from burning
  3. Toss chopped zucchini in salt
  4. Add zuchinni to hot pan
  5. Cook 4-6 minutes
  6. Add 2 tbl lemon juice near end add ½ tsp dried dill
  7. Serve like this as a dish, or puree in a blender and strain and serve as a side soup

Remoulade

This is a chopped green condiment that usually accompanies Oso Bucco

INGREDIENTS

  • 1 small eggplant – diced
  • 1 small zucchini – diced
  • 1 summer squash – diced
  • 1 bunch fresh parsley – minced
  • 4 cloves of garlic – minced
  • 1/3 cup extra virgin olive oil
  • zest and juice from one lemon
  • salt and pepper

STEP BY STEP

  1. Dice the eggplant, zucchini, and summer squash – mix together and set aside
  2. In a food processor add parsley, garlic, lemon, salt and pepper
  3. As you process the parsley mixture, drizzle in the EVOO
  4. Add the pesto mix to the diced vegetables and stir

Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray
    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

Chicken Lettuce Wrap

INGREDIENTS

  • About ½ pound chicken
  • Fresh head of butter lettuce or romaine (not iceburg)
  • Spices to taste
    – See list of alternate ingredients below.  Don’t use more than 5 total, or you will not be able to distinguish the tastes.
  • Cabbage finely shredded
  • Peanuts – roasted and salted – crushed
  • Sweet chili sauce
  • Hoisin sauce
  • Mayonnaise / Salad dressing
  • Mung bean sprouts
  • Julienne carrots
  • Rice noodles

STEP BY STEP

  1. Cut chicken into pieces, then place in zip lock bag for 4-6 hours with 1 TBL each:  Soy sauce, Sriracha, hoisin, garlic powder, grated ginger, rice wine vinegar
  2. Strain chicken and pat dry after 4-6 hours
  3. Stir fry onions till translucent
  4. Add chicken to finish cooking
  5. Mix all ingredients together
  6. Serve with large Romaine lettuce leaves (or butter lettuce for smaller wraps and a bit more flavor)
  7. Hoisin sauce or Teriyaki Dipping Sauce

Also makes a decent burro when wrapped in a flour tortilla.

ALTERNATE INGREDIENTS

  • Cilantro
  • Diced green onion
  • Garlic
  • Hoisin sauce
  • Artichokes
  • Sweet peppers
  • Shredded carrots
  • Cheddar cheese
  • Monterey jack cheese
  • Chopped black olives
  • Chopped green olives
  • Tomato
  • Feta cheese
  • Cottage cheese
  • Garlic
  • Capers
  • Mustard

P.F. Chang’s adds shittake mushrooms, sherry, bamboo shoots, and water chestnuts; but then again, they serve this with iceberg lettuce!! Yech.

Veggie Wrap

  • Dried tomato, pimiento, Kalamata olives, Feta cheese, EVOO, garlic, taragon, lemon, salt and pepper
  • Toss and serve with Bibb lettuce
  • Opt julienne cucumber and radish

Grandma’s Cooked Cranberry Relish

INGREDIENTS

  • One bag (about 4 cups) cranberries
  • One large orange, peel and all, deseeded
  • 1/2 cup sugar
  • 1/2 C Ruby Port
  • 1 C orange juice

STEP BY STEP

  1. Pulse all in food processor until chopped large
  2. Place all in a medium pot
  3. Cook on medium high until it comes to a boil
  4. Reduce heat and simmer 30 minutes – stirring occasionally
  5. Remove from heat
  6. While still hot, place in a clean canning jar leaving 1/2 inch head space
  7. May or may not seal.
  8. If it “pops” it will keep for a month or two.  If it doesn’t use this first.  It will keep for a couple of weeks.

OPTIONAL INGREDIENTS

  • One apple, deseeded
  • Walnuts

Chicken Tinga

The literal translation of this is simply “Chicken that is just a little bit spicy.”

If you are making Poached Chicken from scratch, START HERE. Use the back button on the Poached Chicken page to return to this recipe. You can also use a precooked deli chicken.

INGREDIENTS

  • Poached Chicken (view recipe)
  • 4 oz chorizo
  • 1/2 onion – diced
  • 3 cloves of minced garlic
  • EVOO
  • 3 tomatoes – peeled (or 1 can drained)
  • 2 tomatillos
  • sprigs of marjoram, thyme and oregano
    Keep whole so you can remove them later
  • Chipotle packed in adobo

STEP BY STEP

  1. Start your chicken poaching (view recipe)
  2. Brown chorizo
  3. Add in onion and stir till translucent
  4. Add garlic and EVOO
  5. Add tomatoes and tomatillos
  6. Add sprigs
  7. Let simmer about 20 minutes, then remove sprigs
  8. Add shredded chicken
  9. Thin as necessary with chicken stock – Should be fairly thick, but moist
  10. Use this as a base for tacos or tostadas or even a burrito

 

Chinese Sauces – Yakisoba Copy Cat

Yakisoba Sauce

This sauce is difficult to find, so here is a recipe to make your own

INGREDIENTS

  • 1/4 C Ketchup
  • 1/4 C soy
  • 2 TBL Worcestershire
  • 1-1/2 TBL brown sugar
  • 3 Cloves garlic
  • 3 Anchovies – rinsed
  • 1 tsp rice wine vinegar

NOODLES

  • Yakisoba – very good, but hard to find
  • Lomein – similar to yakisoba if prepared properly
  • Soba – buckwheat
  • Udon – Wheat
  • Somen
  • Ramen

Hawaiian Roll Sliders

INGREDIENTS

  • 1 PKG King’s Hawaiian Rolls
  • 1 LB thinly shredded roast beef or corned beef
  • Sliced Provolone cheese
  • Sweet onion – thinly sliced
  • Pickles – thinly sliced
  • Tomatoes – thinly sliced

STEP BY STEP

  1. Saute onion slices and set aside
  2. Slice pickles very thinly and set aside
  3. DO NOT SEPARATE Hawaiian Rolls
  4. Cut down the middle creating twelve tops and twelve bottoms – all still connected
  5. Put bottom sheet in a baking dish
  6. Top with lightly chopped meat
  7. Top with sauteed onion
  8. Top with cheese slices
  9. Top with sliced pickles and tomato
  10. Put the top layer of buns onto the sandwiches
  11. Bake at 350º for about 10 minutes
  12. Slice apart and let people take their own

Frittata – New Life for Old Food

A frittata is just a fancy way to say casserole.  You can really put just about anything in your frittata.  Here is something that I made that turned out very well.

INGREDIENTS

  • Left-over breakfast ham
  • Left-over French Fries
  • Left-over peas
  • 1/4 C left-over cottage cheese
  • 4 eggs
  • 1/4 C milk
  • Shredded Mexican Cheese Blend
  • Basil leaves
  • 1/4 C frozen/thawed spinach

STEP BY STEP

  1. Oil your eight inch cast iron skillet or individual ramekins
  2. Heat your meat and your french fries (both cut up) in a skillet
  3. Pour into mixing bowl with peas, milk, eggs and shredded cheese
  4. Move to ramekins and bake in oven at 350º for about 15-20 minutes
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