Month: December 2018

Rachel Ray recipe (Food Network) – serves 4 1/3 lb Pancetta, diced to 1/4″ x 1/4″ 2 1/2 TBSP olive oil 5 cloves garlic, finely chopped 1 tspn red pepper flakes 1/2 cup dry white wine (can substitute chicken stock) 2 egg yolks 3 TBSP freshly grated Parmesan cheese 1/2 bunch parsley, chopped freshly ground… Continue reading Rigatoni all Carbonara – Bacon & egg Coal miner’s pasta

1 TBSP olive oil 1 medium onion, coarsely chopped 1 large tomato, coarsely chopped 4 cloves garlic, finely chopped 3/4 cup chicken stock 1/2 cup – half and half cream 1 lb Capellini or Rotelli pasta 1 1/2 cups freshly grated Parmesan cheese 4 TBSP butter (1/2 stick) salt, freshly ground black pepper 1 1/2… Continue reading Pasta Primavera with Blackened Chicken (Pork, Steak)

3 cups – basil leaves 2 TBSP pine nuts 1/2 cup olive oil 5 cloves – garlic 1/2 cup – grated fresh Parmesan cheese Fresh Salsa (ingredients) 2 jalapenos, finely chopped 2 large tomatoes, diced 1 large bunch green onions, chopped including greens 6 TBSP (1/2 bunch) cilantro, finely chopped 1 lime – juice 1… Continue reading Pesto & Fresh Salsa

Serves 8-10 crab cakes 1 lb – jumbo lump crab meat 1/2 lb – Shrimp – shelled, deveined & finely chopped 2 egg whites 1/4 cup – heavy cream 1 1/2 tspn – salt 1/4 tspn – black pepper 2 TBSP – cilantro, finely chopped 3 green onions, chopped including the greens 1 zest of… Continue reading Crab & Shrimp Cakes

Serves 8 large crab cakes 1 lb – jumbo lump crab meat 2 egg whites 3 TBSP – butter (melted) 1 TBSP – butter (to grease cooking sheets) 2 TBSP – mayonnaise 1 TBSP – Dijon mustard 1 tspn – Worcester sauce 2 tspn – Old Bay seasoning 1 jalapeno, finely chopped 2 TBSP –… Continue reading Breadless Crab Cakes

Roux is the most important component in a successful gumbo or creole.  It cannot be rushed and must not burn while cooking or the dish will have bitter taste.  Make the gumbo a day or two ahead if you can, for it only improves with time. 5 TBSP bacon grease 4 TBSP flour 1 large… Continue reading Shrimp Creole

can (13.5 oz) – Chicken Broth 2 cups– Half & Half 2 cups – stone ground Grits 2 cups – cheddar cheese, shredded 4 oz – Pancetta, cut 1/4″ x 1/4″ cubes 1 1/3 lb – medium Shrimp (26-40 count/lb) – deveined 1 cup – green onion, chopped 2 Shallots, finely chopped 4 cloves –… Continue reading Shrimp & Grits

The main part of this recipe is a variation of Better Homes & Garden’s recipe.  Mainly, I’ve tripled the liquid amount to keep the final product of meat swimming in sauce as spooned over the noodles.. 3 lbs – London Broil – slab 3 TBSP – Olive Oil 4 TBSP – Rib Rub (see recipe… Continue reading Beef Stroganoff

Feeds 4-5 people (1.25-1.5 lbs per person – bones included in weight) 2 lbs onions – sliced or chopped 6 lbs – pork ribs – baby back or center cut 12oz beer Rib sauce – Sticky Fingers -Caroline Sweet Make a bed of sliced onions, doesn’t matter what kind, and lay pork ribs, either babyback… Continue reading Pork Ribs, Hi-Temp

1 lb. ground beef – preferably chuck 28 oz. can tomato sauce 4 oz. sharp or extra sharp cheddar cheese – cut in chunks or shredded 1 lb. pasta – any shape Brown ground beef in large skillet. Drain fat.  While meat is browning, cook pasta and set aside. Add tomato sauce to browned meat. … Continue reading Johnny Marzetti