Strawberry Shortcake

Strawberry Shortcake
An Absolute Must For The Summer!
Difficulty: Easy

Ingredients
1 loaf of Pound Cake
1 large container of strawberries
1/2 cup sugar
1 tbsp fresh lemon juice

Directions
Using a cookie cutter; slice and then cut rounds of pound cake to fit jelly jars (2 slices per jar).  Wash, trim and slice strawberries and place in large mixing bowl with sugar and lemon juice.  Mix strawberries and set aside to draw out the natural juices.  Place pound cake in jar, alternating with strawberry mixture; repeat. Then top with fresh whip cream (Recipe below).
Serves 4

Whipped Cream
Ingredients
2 cups heavy whip cream
1/2 cup super fine sugar
Directions
In a cold mixing bowl, place heavy whipping cream, using a hand mixer whip the cream on medium at first then high. The last 2 minutes of whipping, add the sugar. Place in piping bag for more decorative flair.

 

Southern Fried Chicken

Southern Fried Chicken
This Is Southern Comfort!
Difficulty: Easy

Serve With Your Favorite Side Dishes !

 Ingredients
1 to 2 1/2-pound chicken, cut into pieces
3 eggs
3/4 cup whole milk
2 tbsp tabasco sauce
2 cups self-rising flour
1 tbsp fresh cracked pepper
1 tbsp garlic powder
1 tbsp salt
Oil, for frying, preferably peanut oil

Directions
In a medium size bowl, beat the eggs with the milk then add the hot sauce. In another bowl, combine the flour and pepper. Season the chicken with the salt and garlic powder. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep frying or cast iron pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp ( Do not overcrowd). Dark meat takes longer then white meat. It should take dark meat about 15 minutes, white meat around 10-12 minutes.  Check chicken for doneness.  Place chicken on tray of paper towels to remove excess oil.  Serve hot!
Serves 4 to 6



Breakfast Casserole

Breakfast Casserole
A Great Recipe For Sunday Brunch!
Difficulty: Easy

Can Be Prepped The Night Before And Baked In The Morning!

Ingredients
8 eggs
1 cup milk
2 cups bread, cubed
1 tbsp garlic, pressed
1 cup potatoes, diced
1 green pepper, diced
1/2 large onion, diced
1 cup cooked ham steak, diced
2 cups shredded sharp cheddar cheese
1 large tomato, diced
2 tbsp butter
1 tsp of dried thyme
1 tsp dried tarragon
salt
pepper

Directions
Preheat oven 350 Degrees F.  In a frying pan on medium heat; add 2 tbsp of butter and sauté onions, garlic, potatoes and green pepper until tender.  Set aside and cool.  In a large mixing bowl, whisk egg and milk, then add the cubed bread and let bread soak up some of the liquid.  Add the sautéed buttered onions, garlic, potatoes and green peppers, then add the rest of the ingredients and toss until well incorporated.  Bake in a greased baking dish for 40 minutes.  Set aside for 15 minutes before serving. (Can be prepped and refrigerated the night before and baked in the morning)
Serves 6



Catawba Island Perch Fry

Catawba Island Perch Fry
A Labor Day Tradition!
Difficulty: Easy

Ingredients
1 lb. perch fillet, dressed, (bones removed)
2 cups flour
2 cups corn flake crumbs
2 eggs
salt
pepper
oil for frying

Directions
Put enough oil in a fryer or Dutch oven to accommodate the fish.  Heat on medium heat.  Crack 2 eggs in a shallow bowl and whisk, place flour in a separate shallow bowl as well as the corn flake crumbs; creating an assembly line.  Once you make sure there are no bones in the fillets, salt and pepper the fillets then dredge each in flour on all sides, then into the egg mixture and finally the corn flake crumbs.  Once the fish are all coated, fry small amounts of fillet, not to overcrowd in the oil.  Cook both sides for about 3 minutes until fully cooked and nice and golden.  Place fried fish on a sheet pan lined with paper towels, to absorb the excess oil.
Serve hot just as fried fillet or in a sandwich.
Serves 4-6

Make A Perfect Sandwich!

Baked Cinnamon Sweet Potato Wedges

Baked Cinnamon Sweet Potato Wedges
With Homemade Thousand Island Dressing!
Difficulty: Easy

Ingredients
4 sweet potatoes, skin on (rinsed and dried) cut into wedges
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cumin
pinch of cayenne pepper

Directions
Preheat oven 380 Degrees F.  In a large mixing bowl, add sweet potato wedges and coat with olive oil.  Sprinkle wedges with each seasoning and toss well; add more if needed for your taste level.  Place in oven and bake 35- 40 minutes, test one for doneness.  Can be place under broiler for a minute for extra crispiness.
Serve with the Homemade Thousand Island Dressing ( recipe below ).
Serves 4

Homemade Thousand Island Dressing
Ingredients
1 cup Mayonnaise
2 tbsp ketchup
1 tbsp white onion, finely minced
2 tsp pickled relish
few drops of tabasco
Directions
Mix all ingredients in a mixing bowl and chill until ready to use.



Summer Farro Salad

Summer Farro Salad
Perfect For A Light And Healthy Dinner!
Difficulty: Easy



 Ingredients
1 1/2 cups dried Farro (cook according to directions)
1 1/2 cups tomatoes, diced
1 cup seedless English cucumbers, diced
1/2 cup red onion, minced
3/4 cup carrots, julienned
1 cup mandarin oranges
1 cup canned garbanzo beans, drained and rinsed
2 cups Arugula
1/2 cup green onions, sliced
1/2 tsp garlic, pressed
1 tbsp fresh oregano leaves
juice of 1 large lemon
3 tbsp olive oil
1 tbsp champagne vinegar
salt
pepper
1/2 cup feta cheese, crumbled

 

 

Directions
Cook Farro according to manufactures direction, drain of any excess liquid in colander and let cool to room temperature.  Place Farro in a mixing bowl and add all the ingredients except the mandarin oranges.  Toss until well coated, salt and pepper to taste.  Toss in the mandarin oranges last so they don't break apart.
Serve at room temperature.
Serves 4



Orange Flan

Orange Flan
A Citrus Twist To This Classic Spanish Dessert!
Difficulty: Easy

Ingredients
1 cup granulated sugar
2 tbsp water
Drop of lemon juice
1 (14-ounce) can sweetened condensed milk
1 tsp orange zest
1/2 cup freshly-squeezed orange juice
1/4 cup half and half cream or milk
5 large eggs
2 drops pure orange oil (optional)
1/4 cup orange liqueur

Directions
In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalizing). Cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch it carefully, it can go past the light brown stage quickly and burn. Set aside and cool.
Preheat oven 325 Degrees F.  Whisk together remaining ingredients (or blend in a blender). Pour custard over caramel.
Bake flan ramekins in a water bath.  Cook flan until still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 15 minutes before serving.
Serves 6

Rigatoni Guanciale

Rigatoni Guanciale
A Replication Of A Fantastic Meal In The Maurizi Home, Rome Italy
Difficulty: Easy

Ingredients
1 box Rigatoni pasta, (Barilla) cooked according to directions.
1/2 lb. Guanciale (cured pork cheeks)can't find cured, than fresh (diced)
1 cup onion, minced
2 tbsp olive oil
2 cloves garlic, minced
4 bay leaves
1/2 cup Amarone wine
4-5 cups marinara sauce
salt
pepper
parmesan cheese

Directions
In a large skillet on medium heat, add Guanciale and sauté for 5 minutes; add onions and garlic.  Cook until the fat has rendered down and the onions start to caramelize, be careful not to burn! Add wine and deglaze, cook for a few more minutes then add marinara sauce, olive oil, salt, pepper and bay leaves to the pork onion mixture and cook for 30 minutes on low heat, stir occasionally.  Cook the pasta according to manufactures directions. Add drained cooked pasta in the marinara sauce and toss until evenly coated.  Serve with grated parmesan cheese.
Serves 4



Zarzuela De Mariscos

Zarzuela De Mariscos
The Flavors Of Barcelona, Spain
Difficulty: Moderate

Ingredients
1/2 cup olive oil
2 cups onions, chopped
2 cloves garlic, minced
1 cup tomatoes, chopped
Salt
pepper
1/4 tsp fresh thyme leaves
1/8 tsp ground saffron or threads
1/2 lb. fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tbsp tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 lb. medium shrimp, deveined
1/2 lb. fresh sea bass fillets, sliced into 1/2-inch slices
1/2 lb. scallops, whole
1/2 lb. prawns or small lobster tails
1 dozen clams, scrubbed
1 tbsp finely chopped fresh parsley leaves
2 tbsp green onions, diced
2 tbsp almond paste/ ground

Directions
In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Sauté until wilted. Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and saffron, thyme, and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and prawns with salt and pepper. Add the clams, scampi /shrimp and fish fillets, scallops, lobster tails to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and there tails will curl completely in). Stir in chopped tomatoes and almond paste.  Remove from the heat and ladle into serving bowls. Garnish with parsley or green onions and serve with crusty bread.
Serves 4

La Boqueria, Barcelona Spain!

Rich In History, Produce And Fish And Shellfish Straight Out Of The Sea!



Poulet a la Catalane

Poulet A La Catalane
A Northern Spain And Southern French Cuisine!
Difficulty: Moderate

Serve With Tarragon Fingerling Potatoes.

Ingredients
1 free-range chicken, cut into large pieces, leaving skin on
Olive oil, for sautéing
1 slice smoked duck breast, roughly chopped
1 large onion, chopped
2 cloves garlic, chopped
1 slice unsmoked bacon, cut into cubes
5 tomatoes, peeled and pureed
1 cup tomato concentrate/puree
1 tbsp sugar
2 1/4 cups water, plus 2 cups water, for blanching
1 1/2 tbsp all-purpose flour, for thickening
Pinch salt
Freshly ground black pepper
2 bitter oranges, blanched *see cooks note (recommended: Bigerades) sliced
*Cooks Note: To blanch the oranges, boil 2 cups of boiling water in a small saucepan. Add oranges and boil for 1 minute. Remove and leave to cool then slice. Blanching the orange removes the bitterness.  You can also use blood oranges.

Directions
Sauté the chicken pieces in olive oil in the pot until they are golden brown. Add the duck breast and sauté another few minutes. Remove and reserve on a plate.
Brown the onions and garlic in the chicken drippings. Remove from the heat and reserve.
Fry the bacon in another pan. *Cooks note: don't use any oil as there is enough fat in the bacon. When the bacon is crisp and the fat is rendered, combine with chicken and duck breast and set aside.
Mix the peeled tomatoes with the tomato concentrate and puree; add sugar. Heat them in another pan until they turn slightly reduced. Add 1 1/2 tablespoons of the flour to thicken. Add the onions and garlic to the tomato mixture. Add the chicken, bacon, and duck and cover with 2 1/4 cups of water. Add salt and freshly ground black pepper. Bring to a slow simmer and cook for 40 minutes. Add 4-5 slices of blanched orange to casserole and leave for 20 minutes to allow the orange aromas to permeate the chicken. Then remove them and reserve for garnish.
4 servings

Ricotta Bruschetta With A Sweet Balsamic Reduction

Ricotta Bruschetta With A Sweet Balsamic Reduction
A Beautiful Blend Of Savory And Sweet!
Difficulty: Easy

Ingredients
1 Rustic Tuscan Loaf, sliced 3/4 inch thick
1 1/2 cups cherry tomatoes, halved or quartered
1 1/2 cups yellow grape tomatoes, halved
1 cup parmesan shavings
handful of fresh basil leaves
1 1/2 cups ricotta cheese
1 tsp garlic puree
1/4 cup olive oil
salt
pepper

Directions
Preheat oven to 375 Degree F.  Place sliced bread on baking sheet and drizzle each slice with olive oil.  Bake for 10 minutes and then completely cool bread.  In a mixing bowl add ricotta cheese, garlic, salt and pepper: mix and set aside.  In another bowl add tomatoes, salt, pepper, olive oil, parmesan shavings and toss.  To assemble bruschetta, spread ricotta cheese mixture on toasted Tuscan slices, add one or two basil leaves, top with the tomato mixture and then drizzle with the Balsamic Reduction ( recipe below).

Balsamic Reduction
Ingredients
1/2 cup balsamic vinegar
1/2 cup sugar
Directions
To make the balsamic reduction, in a small pot mix balsamic vinegar and sugar and simmer until it reduces down to a thick syrup.  Set aside.

Serves 4

Sweet Olive Oil Almond Tortas

Sweet Olive Oil Almond Tortas
The Perfect Combination Of Spanish And Italian!
Difficulty: Easy

Serve With An Espresso Or Café Americana!

Ingredients
1 package INES ROSALES Olive Oil Tortas (can be found in some grocery stores)
2 cups mascarpone cheese
2 cups ricotta cheese
3/4 cup super fine sugar
3/4 cup sliced almonds, divided
1/4 cup sliced dried apricots
1/2 tsp vanilla extract
1/4 tsp nutmeg
honey

Directions
In a mixing bowl, add mascarpone, ricotta cheeses, vanilla extract, nutmeg, sugar and then mix.  Fold in 1/2 cup of almond slices until well mixed.
Refrigerate cheese mixture for a few hours.  To assemble the dessert, unwrap each olive oil tortas, be careful not to break. Place torta on a serving dish and spread cheese mixture on top, sprinkle with additional sliced almond and sliced dried apricots.  Drizzle with honey, you can make it single layer dessert or a double layer.
Serves 4

Prosciutto Wrapped Sea Bass With Green Pea Risotto

Prosciutto Wrapped Sea Bass With Green Pea Risotto
Delicate Flavors Of The Mediterranean!
Difficulty: Moderate

Ingredients
4  sea bass fillets,  6-8 oz. portions
8 slices of prosciutto
1 cup frozen peas
1/2 cup onion, minced
5 cup hot chicken stock, divided
1 1/2 cups Arborio rice
1 tsp garlic, minced
salt
pepper
olive oil
1/2 cup cream
1/2 cup parmesan cheese, grated

Directions
Preheat oven 350 Degrees F.  Prepare the fillets for baking by salt and pepper each fillet.  Place 2 slices of prosciutto in a + and place fish in center and wrap, place in a greased baking dish and Bake for 20- 25 minutes.

Green Pea Risotto
Directions
In a small sauce pan, add 1 cup chicken stock, peas, garlic and onions.  Heat on medium heat for 5 minutes and then place in a food processor and puree, be sure to be careful with hot liquid!  Set aside pea puree.  In a large pan, add drizzle of olive oil on low heat; add rice and sauté for few minutes.  Add ladle of chicken stock and stir until liquid starts to absorb in the rice, repeat liquid until rice is almost done.  Add the peas puree to the rice and continue to cook the total cooking time is about 30-35 minutes, salt and pepper and add the cream and parmesan at the end of cooking time.
To serve:  Place risotto in a serving bowl and place prosciutto wrapped sea bass on top, fresh cracked pepper (optional).
Serves 4

Garlic Pork Medallions With Wilted Spinach

Garlic Pork Medallions With Wilted Spinach
Served With Homemade Gnocchi With Sage Brown Butter
Difficulty: Moderate

Ingredients
1 pork tenderloin, cut into 2 inch medallions
2 bags baby spinach, washed ready to eat
3 cloves garlic, sliced thin
1/4 cup pignoli nuts
6 tbsp olive oil, divided
3 tbsp butter
1/2 cup white wine
salt
pepper

Directions
In a sauté pan on medium heat, add 3 tbsp of olive oil and spinach in pan.  Place lid on top and wilt the spinach down and reduce any liquid.  Salt and pepper to taste and add the pignoli nut and toss well and set aside.  In a large pan add 3 tbsp of olive oil and butter in pan on medium heat.  salt and pepper pork medallions and place in pan and sear few minutes on each side, lower heat and add garlic slices.  Place lid for 5 minutes, then add wine to the pork and reduce with pan juices and the crusty bits on the bottom of pan.  Cook for a few more minutes until pork is done.  Place sautéed spinach on serving plate. add pork medallions and spoon some white wine pan sauce on top.  Serve with Homemade Gnocchi  (recipe below)
Serves 4

Ingredients
5 russet potatoes, peeled, cut in 1/2 inch cubes 
1/2 cup parmesan cheese, freshly grated  
1 1/2 tsp salt  
1/4 tsp ground black pepper  
1/4 tsp ground nutmeg  
1 large  egg yolk  
1 cup all-purpose flour  
10 tbsp butter, (1-1/4 sticks)  
1/2 cup fresh sage leaves
olive oil
parmesan cheese

Directions
Steam potatoes until tender, about 15 minutes. Transfer to large bowl. Cool slightly, about 10 minutes, then mash until smooth. Mix in next 4 ingredients. Add yolk; mix until blended. Gradually mix in 1 cup flour. Knead until blended and smooth, adding more flour by tbsp. if very moist, about 2 minutes. 
Divide dough into 4 equal pieces. Roll 1 piece on lightly floured surface into long rope. Cut rope into 1-inch pieces. Holding gnocchi in palm, roll back of a fork over each to form indentations. Transfer gnocchi to lined baking sheet. Repeat with remaining dough.  Cook 10 tbsp butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and season with salt and pepper; set sauce aside.  Cook gnocchi in large pot of boiling salted water until they float to the surface, then cook 1 minute longer. Using slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until beginning to brown, stirring occasionally, about 5 minutes.  Serve with a drizzle of olive oil and parmesan cheese.