Cast Iron Crostata

Cast Iron Crostata
Perfect Dessert For Two!
Difficulty: Easy
Prep Time: 15 minutes
Cooking time: 45 minutes

Serve With Some Vanilla Ice Cream In The Center.

 

Ingredients
2 rolled refrigerated pie crust (Pillsbury)
1 cup fresh strawberries, trimmed, whole
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 heaping tbsp cornstarch
1/2 cup sugar + 2 tsp for sprinkles
1 tsp vanilla extract
1 egg, beaten
1 tbsp cream

 Cooking Tools
(2) 6 inch cast iron pans
Kitchen sheers
Parchment lined baking sheet

Directions
Preheat oven to 370 Degrees F.  Unroll pie dough and place in and line each cast iron pan, allow for a 1 1/2- 2 inch over hang, trim off excess dough.  In a medium mixing bowl; add fruit, 1/2 cup sugar, corn starch and vanilla.  Toss ingredients until well coated, place the berries in equal portions in the two cast iron pans. Fold the 2 inch dough over hang onto the berries, leaving the center open.  In a small bowl; whisk egg and cream and using a pastry brush, coat the exterior pie dough, then sprinkle with the sugar.  Place on parchment lined baking sheet and bake for 45 minutes.  Remove from oven and let rest for 30 minutes before serving.
Serves 2

Ham & Potato Croquettes

Ham & Potato Croquettes 
Served With Spicy Honey Mayo! An Excellent Tapas Recipe!
Difficulty: Easy
Prep time: 30 minutes + 1 hour refrigeration
Cook time: 20 minutes

 

Ingredients
1 cup cooked honey ham, minced
3 tbsp heavy cream
Salt
1/2 tsp pepper
fresh grated nutmeg
2 egg yolks, beaten
3 tbsp all-purpose flour
4 cups mashed potatoes
2 egg, beaten
3 cups of Panko bread crumbs
Peanut oil, enough to fill pan 1 inch

 Cooking Tools
Large mixing bowl
Medium deep frying pan
Stainless steel frying strainer

Directions
In a large mixing bowl; Add milk, salt, pepper, nutmeg, beaten egg yolks, ham and flour to mashed potatoes. Chill in refrigerator for 1 hour and then shape using an small ice cream scoop. Dip in the beaten eggs, then roll through bread crumbs. Fry each croquette in shallow oil on medium heat until brown on all sides.( few minutes on each side) Drain on paper towel lined plate, transfer to serving dish and drizzle with Spicy Honey Mayo.

Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

Serves 6

 Spicy Honey Mayo
Ingredients
1/2 cup mayonnaise
1/4 cup honey
1 tbsp hot sauce
2 tbsp water
salt
Directions
In a small mixing bowl, whisk ingredients until blended.

Greek Salad

Greek Salad
The Classic Flavors of Greece!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking Time

 

Ingredients
4 cups Romaine lettuce, cleaned and cut
3 tomatoes, sliced into wedges
1 cup roasted red peppers, sliced
1/2  red onion, sliced thin
1 cup kalamata olives
1 cup cucumbers, cubed
1/2 cup pickled peperoncini peppers, sliced
small block feta cheese, sliced
1/4 tsp of dried oregano

Directions
On a large salad platter, place all the ingredients in order as listed.  Drizzle with Greek Salad Dressing, serve immediately. Drizzle with olive oil (optional)
serves 4

Greek Salad Dressing
Ingredients
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 cup good red or white wine vinegar
1 tsp salt
1/2 tsp black pepper
1/2 cup olive oil

Directions
In a mason jar, add all the ingredients, close lid and shake until well blended.  Pour over the salad.

Baked Polenta

Baked Polenta
The Perfect Side Dish For Any Meal!
Difficulty: Easy
Prep Time: 1 hour- 1hour, 15 minutes 
Cook Time: 45 minutes

Ingredients
1/2 box quick cook polenta (cook according to directions)
1 cup marinara sauce
1 tbsp olive oil
1 tbsp butter, melted
pinch red pepper flakes
canola spray
salt
pepper

 Cooking Tools
Bread pan
Oven proof baking dish

Directions
Cook quick cook polenta according to the box directions.  Place cooked polenta into a lightly canola sprayed bread loaf (glass or tin is fine) let cool in pan until firm, approx. 45 minutes (you can make this ahead and place in refrigerator, covered until read to use.) Preheat oven to 375 Degrees F.  Remove solid polenta from loaf pan, the polenta will take the form of the pan.  Cut into 1/2 inch slices and place in a baking pan, drizzle with olive oil, butter over the cut polenta.  Spoon 1 cup of marinara sauce on top of polenta.  Bake in oven for 30 minutes, garnish with red pepper flakes.  Salt and pepper to taste.
Serves 4

Memphis BBQ Spaghetti

Memphis BBQ Spaghetti
Could This Be The Next Southern Staple!?
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30-40 minutes 

 Ingredients
2 tbsp olive oil 
1 onion, sliced thin 
1 green bell pepper, sliced thin 
2 garlic cloves, minced 
1 1/2 cups barbecue sauce
2 cups marinara sauce 
1 box spaghetti, cooked 
1  lb smoked pork, diced or pulled 
hot sauce (optional)

Directions
Cook pasta according to directions on package, reserve 1 cup of the pasta cooking liquid, drain pasta and set aside.  In a large cast iron pan or skillet, add olive oil on medium heat and saute onions, green pepper and garlic until slightly tender.  Add to the skillet BBQ sauce, marinara sauce and the cooked smoked pork and cook on medium heat until nice and bubbly.  toss in cooked pasta and coat well with the sauce mixture and cook for additional 10 minute on a low simmer. ( If the sauce is to thick, add the reserved pasta water to thin out the sauce.)  Dash of hot sauce for heat (optional).  Serve Hot!
Serves 4

Kimchee Fried Rice Bowl

Kimchee Fried Rice Bowl
Cooking The Kimchee Mellows Out The Strong Flavors!
Difficulty: Easy
Prep time: 5-18 minutes prep time for rice (depending on the rice, if you are using a boxed rice recipe, that usually allows for 5 minutes on the stovetop/microwave)
Cooking time: 15 minutes

 

Ingredients
4 thin slice ribeye steaks
4 cups hot cooked rice
2 cups jarred prepared kimchee
1 tbsp canola oil
1 package shredded seasoned Nori (seaweed)
salt
pepper

          Cooking tools
          Wok/nonstick skillet (for rice)
          Nonstick pan/grilling pan (for ribeye)

Directions
Cook rice according to package directions. Salt and pepper ribeye steaks and in your first nonstick pan or grilling pan, grill for 2-3 minutes on each side. Set aside. In a Wok or nonstick skillet on medium heat, add the 1 tbsp of canola oil and toss in your cooked rice and stir for a few minutes. Add kimchee and mix in the rice until the rice is completely coated and the kimchee is mixed, and season with salt and pepper to taste. Cook rice for a few more minutes and you can raise the temperature to get some of the rice crispy.  Place rice in serving bowls, add ribeye steak and top with Nori (your preference).
Serves 4

Smoked Salmon Canapes With Mango Creme Fraiche

Smoked Salmon Canapes With Mango Creme Fraiche
The Perfect Party Hors d'oeuvre!
Difficulty: Easy
Prep time: 10 minutes

Ingredients

1 cup Bisquick pancake mix
1/2 cup milk
1 egg
butter (your preference)
1 package smoked salmon
1/2 cup creme fraiche
1/2 cup fresh mango plus juices, chopped
1/2 cup fresh mango, small dice
pinch of salt

Cooking Tools
Large mixing bowl
Nonstick skillet
Spatula
Food processor/handheld mixer

Directions
In a mixing bowl add your 1 cup of Bisquick, 1/2 cup of milk, 1/egg and salt, whisk until well mixed.  In a nonstick skillet, add butter on medium low heat, add small dollops of pancake mix to create small pancakes, or make 2 large pancakes and then once cooked cut with round cookie cutter to make the canapes. Once the pancakes start to bubble, flip and finish cooking; set aside. In a food processor add 1/2 cup fresh mango and juices and creme fraiche; blend until smooth.  To assemble, add a small slice of smoked salmon on top of mini pancake, top with a dollop of mango creme fraiche and garnish with fresh diced mango.  Double or triple the recipe for more canapes.

         Serves 10 

Mascarpone Gnocchi With Creamy Marinara

Mascarpone Gnocchi With Creamy Marinara
A Nontraditional Gnocchi Recipe!
Difficulty: Easy
Prep time: 25 minutes + 1 hour to refrigerate gnocchi

This Gnocchi Recipe Is So Light And Fluffy, Absolutely Delicious!

 

Mascarpone Gnocchi
Ingredients
3/4 cup flour + 1/4 cup for dusting & rolling
1 cup mascarpone cheese
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated
pinch of fresh grated nutmeg
pinch of salt

Creamy Marinara
Ingredients
3 cups fresh marinara sauce
2 tbsp mascarpone cheese
1 tsp garlic, minced
olive oil
1 tbsp minced parsley, for garnish

          Cooking Tools
          Large mixing bowl
          Parchment paper
          8x10 inch cooking pan
          Large skillet
          Large pot (for boiling water)

Directions
In a large mixing bowl add flour, your 1 cup mascarpone cheese, 1 egg, 1 egg yolk, your 1/2 cup parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see below for reference of size).  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork (see last picture). Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large skillet on low heat add your olive oil (tsp or less, whichever amount you prefer to cook with) and garlic and cook two minutes. Add your 3 cups of marinara sauce and the 2 tbsp of mascarpone cheese, simmer until nice and bubbly. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the large skillet with your creamy marinara sauce. Repeat with the rest of the gnocchi. Toss gently in the creamy marinara sauce, don't over mix since these gnocchi are very delicate. Place in serving bowls, drizzle with a bit of olive oil and garnish with minced parsley.
Serves 4

Banger & Mash With A Scotch Egg

Bangers & Mash With A Scotch Egg
A Hearty English Meal!
Difficulty: Moderate

Served With Traditional Mashed Potatoes And Garnished With An Fried Onion Ring!

Ingredients
4 bangers (English Sausage)
1 lb. bulk breakfast sausage
4 hard boiled eggs, peeled and chilled
2 cups flour
2 cups fine, dry bread crumbs
4 eggs, beaten
4 cups vegetable oil for frying

Directions
Preheat oven to 375 degrees F.  In a skillet on medium heat, cook bangers until done ( split in half, optional) set aside.  Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dredge chilled, coated eggs first in flour, then in eggs and bread crumbs. 
Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.  Serve the English breakfast, lunch or dinner with mashed potatoes with brown gravy and garnish with a fried onion ring.
Serves 4
 

Crab Cakes Benedict

Crab Cakes Benedict
Or Just Simply Crab Cakes!
Difficulty: Easy

 

 Ingredients
1  16 oz. fresh jumbo lump crab meat
1 cup roasted red pepper, diced
1 cup onion, diced
1/2 cup green onions, chopped
zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp mayonnaise
1/2 tsp Old Bay Seasoning
1/2 cup panko bread crumbs
1/2 tsp Dijon mustard
1/2 tsp garlic, minced
1 egg yolk
pepper
4 English muffins, split and toasted
8 eggs, fried over easy

Directions
Preheat oven to 375 Degrees F.  In a large mixing bowl; mix the first 13 ingredients well. Form patties and place on a parchment paper lined baking sheet sprayed with cooking spray.  Bake for 30-40 minutes, depending on the thickness of your patties.
Serve crab cakes on split and toasted English muffins, then a fried egg on each crab cake and top with Hollandaise Sauce (Recipe below)
Yields 8 Patties, 4 servings

Hollandaise
Ingredients
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
1/2 tsp coarse salt
1/2 cup (1 stick) unsalted butter

Directions
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Serves 4

Parmesan Chicken Tenders

Parmesan Chicken Tenders
Served With A Basil Pesto Mayo 
Difficulty: Easy
 

Ingredients
1 package fresh chicken tenderloins (8-10)
2/3 cup Bisquick mix
1/2 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 egg, slightly beaten
3 tbsp butter, melted

Ingredients
Preheat oven 425 Degrees F.  Line baking sheet with foil; spray with cooking spray.  In a large freezer zip lock bag; place all the dry ingredients and shake to mix.  In a small bowl whisk egg.  Dip half of the chicken tenderloin strips in the egg and place in freezer bag and shake to coat.  Repeat with the rest of the tenderloins.  Place chicken on a baking sheet and drizzle with the melted butter.  Bake for 20 minutes; flip chicken over halfway through the baking process.

Serves 2

Basil Pesto Mayo
Ingredients
1/2 cup mayonnaise
2 tbsp jarred pesto sauce
Directions
In a small mixing bowl; mix ingredients.

Puff Pastry Sticky Buns

Puff Pastry Sticky Buns
This Recipe Is A Much Easier Version!
Difficulty: Easy

Ingredients
12 tbsp (1 1/2 sticks) unsalted butter
12 tbsp light brown sugar, lightly packed
1/2 cup pecans, chopped 
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
2 tbsp unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
1 cup pecans chopped
3 tsp ground cinnamon
1 cup golden raisins

Directions
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In each muffin tin, add 1 tbsp of butter and Place 1 rounded tbsp of brown sugar on top of butter. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar.  Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 tsp of the cinnamon, 1/2 cup chopped pecans and 1/2 cup of the raisins. Starting with the end nearest you, roll like a jelly roll around the filling, finishing the roll with the seam side down.
Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.  Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Yields 12

Roast Pork With Black Beans & Rice

Roast Pork With Black Beans & Rice
The Taste Of The Caribbean!
Difficulty: Easy

Ingredients
6-7 lbs. Bone in Pork Shoulder
salt
pepper
garlic powder

Directions
Preheat oven to 325 Degrees F.  Coat pork shoulder with salt, pepper, garlic powder.  Place pork into a deep baking pan and cover tightly with foil.  Bake for 7 hours covered and remove foil cover and bake for additional 1 1/2 - 2 hours.  The Pork will fall off the bone and melt in your mouth tender!

 Black Beans & Rice
Ingredients
Cooked Hot long grain white rice
1  15 oz. can black beans and liquid
1  15 oz. can whole peeled tomatoes and liquid
1  4.5 oz. can chopped green chilies
1/2 onion, diced
2 tbsp olive oil
1 tsp red wine vinegar
3 bay leaves
1 tsp garlic, minced
1 tbsp sugar
1/2 tsp cumin
1 tsp dried cilantro
salt
pepper
fresh chopped parsley for garnish

Directions
In a medium pot on medium heat, add olive oil and onions and saute until translucent.  Add rest of the ingredients and lower temperature and cover and simmer for about 30 minutes until tomatoes break down and the liquid starts to thicken.  Pour beans over rice and serve with the Roast pork and garnish with fresh parsley.

Serves 6

Baby Kale Salad With Honey Mustard Dressing

Baby Kale Salad With Honey Mustard Dressing
The Perfect Super Food!
Difficulty: Easy

 

Ingredients
6 cups baby Kale
3/4 cup pecans, chopped
3/4 cup dried cherries
1/2 cup feta cheese

Honey Mustard Dressing
Ingredients
1/2 cup vegetable oil
1 cup honey
1/4 cup lemon juice
2 tbsp Dijon-style prepared mustard
1 tsp white wine vinegar

Directions
In a large salad bowl, whisk in oil, honey, lemon juice, mustard, vinegar.  Add dried cherries to hydrate for about 10 minutes then add rest of the ingredients and toss until well coated.
Serves 4-6

Tempura Bananas With Miso Caramel Sauce

Tempura Bananas With Miso Caramel Sauce
No Need To Go To A Japanese Restaurant To Get This Dessert!
Difficulty: Easy

Serve With Banana Chocolate Chip Ice Cream

 

Ingredients
2 bananas, medium ripe, cut into 2 inch slices
1 cup flour
1/2 tsp baking soda
2 tbsp cornstarch
1 1/2 cups carbonated water, cold
oil for frying

Directions
In a medium mixing bowl, whisk flour, baking soda, cornstarch and carbonated water.  In a large frying pan, heat oil on medium high heat for flash frying.  Dip bananas in the tempura batter and deep fry for at least 30-45 seconds, Don't over fry, the bananas with start to soften.  Cook  few at a time, so you don't bring the temperature of the oil down.  Place fried bananas on a paper towel lined dish, so the excess oil will drain.  Always take caution when frying with oil, the batter with sometimes splatter!  Serve hot with the Miso Caramel Sauce.
Serves 2

 Miso Caramel Sauce
Ingredients
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 tbsp Miso

Directions
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.  Can refrigerate unused sauce.

Grilled Street Corn With Spicy Garlic Aioli

Grilled Street Corn With Spicy Garlic Aioli
A Hint Of Southwestern Flavors!
Difficulty: Easy

 

Ingredients
4 ears of cleaned corn, halved
1/2 cup mayonnaise
1 garlic clove, pressed
1 tsp hot sauce
1 tsp lemon juice
pinch Smoked Spanish paprika
1/2 tsp dried or fresh cilantro, minced
1 tsp butter, melted
salt
pepper
Cotija cheese (optional for garnish)

Directions
In a small mixing bowl, mix mayonnaise, garlic, hot sauce, lemon juice, smoked paprika, cilantro, salt and pepper.  Mix well, adjust seasoning to suit taste, set aside. Par boil the corn in boiling water for several minutes.  Take corn out of boiling water and dry off and brush on melted butter, and place on hot grill pan (indoor or outdoor).  Grill for a few minutes on all sides to get the grill marks.  Place on serving dish and spoon on Spicy Garlic Aioli, sprinkle with Cotija cheese,(optional).
Serves 4

Chicken Adobo

Chicken Adobo
A Traditional Filipino Dish!
Difficulty: Easy
  

Serve With Steamed White Rice And Stir-Fried Broccoli & Mushrooms!

 Ingredients
3-4 lbs. skinless bone-in chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
1/3 cup water
1 tbsp palm sugar
4 cloves garlic, crushed
1 slice of ginger root
1 tsp. black peppercorns
3 bay leaves
1/4 cup green onions, chopped

Directions
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours in refrigerator. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 30 more minutes. Serve with steamed rice.  Garnish with green onions.
4 servings

Grilled Salmon And Chipotle Sweet Potatoes With A Grape Gastrique

Grilled Salmon And Chipotle Sweet Potatoes With A Grape Gastrique
Restaurant Re-do:  Bogey Inn
Difficulty: Moderate

Ingredients
4 skinless, boneless salmon filets
2 tbsp + 1 tbsp butter
3-4 large sweet potatoes
1 cup cream, warmed
1/2 tsp chipotle powder
1/2 tsp cinnamon
2 cups concord grape juice
2 tbsp red wine vinegar
1/2 cup sugar
1 cup grapes, halved
salt
pepper

Directions
To make the Sweet Potato Mash:  Heat oven to 425 degrees F, place foil wrapped sweet potato directly on the rack with the foil seam side up.  Bake for 1 hour and 15 minutes.  Remove from oven and with mitts on hands, peel back foil and slit down the middle of the cooked potato and scoop out potato pulp (no skin).
Place pulp in mixing bowl and mash with potato masher then 2 tbsp butter, cream, chipotle powder, cinnamon, salt and pepper to taste (add little or a lot, suit to taste).

To make the Grape Gastrique:  In a small pot, heat to a rolling boil; concord grape juice, vinegar and sugar, cook on medium heat to reduce to a syrup like consistency. Could take up to 30 minutes to reduce down, keep it slightly warm until ready to use.

To make the Grilled Salmon:  Salt and pepper salmon filet.  On high heat, melt 1 tbsp butter on grill pan, lay salmon on the indoor grill pan.  Sear salmon for a few minutes to get beautiful grill marks, then reduce heat to medium high.  Cook salmon for about 3-4 minutes on each side, depending on the thickness and preferred doneness.

To assemble Dish:  Place Chipotle Sweet Potatoes in a serving bowl, lay grilled salmon on potatoes.  Place halved grapes around the dish and the drizzle with the Grape Gastrique.

 Serves 4