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Your going to find that I like to braise. Nothing produces a quality entree like braising. Thats what makes meats fall
off the bone.
BANANAS FOSTER
2 Bananas
1C brown sugar
2 drams banana liquor
1 tsp vanilla
2 drams dark rum
1/2C butter
all ingrediants except bananas &
rum into a saute pan. Cook the butter & sugar until bubbling and smooth. Now carefully add the rum and then flame the
rum. Add the sliced bananas and then spoon over vanilla ice cream.
Beef Shanks:
Beef Shanks floured and seasoned
Sauteed Mushrooms
Pasta Sauce
Wine
One shank for each person, brown in a large oven ready skillet. Cover w/ mushrooms, sauce and a splash of wine your choice.
Into a 250D oven covered and slow cook for at least 2hrs. Serve with rice or pasta.
Chicken Francaise:
Chicken Tenders
Seasoned flour
1 Lemon
Parsley
Grated cheese
1 chicken gravy
1Stock
White wine
Eggs
Chix Francaise is a simple dish really. Just Chix tenders pounded thin floured and then coated w/ a Francaise batter,
fried golden and then sauced before serving. The batter, whipped eggs, parsley, and a small amount of grated cheese to give
the batter substance. Sautee the floured tenders until golden drain and reserve in a baking dish. When all are done mix
chicken gravy, a lil chix stock, white wine and a just a bit of lemon pour the mixture over the chicken and place in a 225D
oven until ready to serve.
Chicken Salad:
My secret is I cheat and buy a rotisserie chicken
at the store. Then I add in minced celery, onion, salt & pepper and I use real mayonnaise. The hitch is I like to add
in just enough Curry powder to add some taste without overpowering the dish. You really do not need anything else and everyone
will love your chicken salad. I course chop the chicken and dont be afraid to put in the mayo. Too dry, it isnt the same.
Pasta Fagioli:
1 Qt chix stock
1Ham bone
6-8 cloves of garlic minced
1C finely chopped celery
5 cans of white kidney beans
salt, black & red pepper to taste
cooked pasta to drop in after the soup is done (Ditalini)
One of my favorite soups. A homemade chicken stock and then I simmer a ham bone in to jump start the flavor. I puree
all but one can of beans to give my soup a thicker texture. I ladle the soup in a bowl and then spoon in my cooked pasta.
A lil cheese and your good to go.
Pork Ribs & Cabbage
1 sm head cabbage
1 med onion
1 rack of baby back ribs (pork)
salt & pepper to taste
In a lg caste iron skillet I
star w/ a lil olive oil and I season my ribs w/ black pepper & garlic powder mix. Brown the ribs just a bit and then cover
with shredded cabbage. Now thin slice your onion and place on top. No liquid is needed. I now cover and place in a 250D oven
and slow cook. Check seasonings and stir after 2 hr's. Continue to slow cook for a total of 4 hr's. Recheck seasonings
and serve. I like a starch and more vegetables with my meal.
Clams on the Grill
Cherry Stones, Lil Necks or any
clam. I make a flavored butternad place a spoonful on my clam. Now on to the grill and you have great clams. One of the butters
that I like goes like this. Sweet butter, cilantro, minced garlic, salt and pepper to taste. A lil lime juice and a small
amount of tequila. Mix together and then split open your clams discarding one of the shells. Loosen the clam and cover with
the flavored butter. Place on the grill and drop the top. when the butter is sizzling the clam is cooked. Enjoy with your
favorite beer. But you know a Corona w/ a lil lime in it goes great.
GERMAN POTATO SALAD
9
POTATOES
6 SLICES BACON
3/4C CHOPPED ONION
2TB FLOUR
2TB SUGAR
2TSP SALT
1/2TSP CELERY SEED
1/8TSP BLACK PEPPER
3/4C WATER
1/3C WHITE VINEGAR
BOIL POTATOES, COOL AND SLICE THIN. COOK BACON
TIL BROWN & CRUMBLE, COOK ONIONS IN DRIPPINGS. WISK TOGETHER FLOUR,SUGAR,SALT,CELERY SEED AND PEPPER. ADD TO ONIONS AND
COOK TIL BUBBLY. REMOVE FROM HEAT ADD IN VINEGAR & WATER TO PAN AND BRING TO A BOIL. STIR IN BACON,POATOES AND ONION MIXTURE.
HEAT TILL WARM THROUGHOUT.
More recipes coming all the time.
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