Polenta Cakes

Polenta Cake

Perfect For A Light Meal Or An Appetizer!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

precooked quick cook polenta, cut into circles.

3 cups assorted grape tomatoes, roasted

1 can cannellini, rinsed & drained

2 cloves garlic, thinly sliced 

1 tbsp chives, minced

3/4 cup Parmesan shavings

1/2 cup olive oil

salt

pepper

Cooking Tools

Baking tray

Non-stick frying pan

 

Direction

Cook's Note: The cooked polenta was leftovers from the previous night, the leftover cooked polenta was placed in a gallon size plastic freezer bag, flattened and spread out to about 1/2 thickness. The polenta was placed in the refrigerator on a flat surface to retain its shape. Once you are ready to use, I cut the plastic to expose the polenta and used a 3" round cookie cutter to cut the polenta.

Preheat oven to 400 Degrees F. In a baking dish add; tomatoes, garlic, olive oil, salt & pepper, evenly coat.  Bake tomatoes in oven for 20 minutes, remove and toss in cannellini beans. Once cooled mix in chives. In a non-stick frying pan on medium high heat, add a drizzle of olive oil, fry the polenta rounds a few minutes on each side until nice and golden & crispy. To plate; Lay rounds, slightly overlapping and spoon the the tomatoes and juices over the fried polenta.

Serves 4

Gua Bao

Gua Bao

Wonderful, Flavorful Steamed Pork Buns With a Sticky Glaze!

Difficulty: Easy

Prep Time: 24 hours

Cooking Time: 4+ hours

Ingredients

2-3 lbs. pork belly, trim excess fat

12 Bao buns, fresh or frozen, thawed (ready to steam)

4 cups chicken stock

4 cups water

1/4 cup white vinegar

1 1/2 cups soy sauce

1 cup Chinese white wine or Mirin

1 1/2 cups brown sugar/ palm sugar

8 cloves garlic, sliced

1 cup chopped green onions

5 slice fresh ginger

1 tbsp whole peppercorns

1 tbsp Chinese Five spice

5 star anise

Condiments

shredded cabbage 

shredded carrots

sliced green onions

cucumber or pickled cucumber

 

Cooking Tools

Bamboo Steamer

Dutch Oven with lid

Mesh strainer

All Clad Non-stick Frying pan

Calphalon Wok

Directions

The first step would be to braise the pork belly. On medium low heat in a Dutch oven pot, add: Pork Belly, stock, water, vinegar, soy sauce, wine, sugar, garlic, green onions, ginger, peppercorns, Chinese Five spice and star anise.  Bring liquid to a rolling boil and then reduce heat to low, cover lid and cook for 3-4 hours.  Flip pork belly a few time during the cooking process. Remove from heat and let cool to room temperature. Remove pork belly and strain liquid of all debris (discard) and place pork belly back in the strained liquid. Place pork belly in liquid in refrigerator overnight. Remove solidified fat on top of liquid and discard. Remove pork belly from liquid and slice into 1/2 inch slices. Fry pork belly slices for a few minutes on each side on medium heat to crisp up the fat.  Use some of the braising liquid to create a glaze for the pork belly. Reduce heat until the glaze becomes sticky.  Steam dumpling in the steamer over water in a wok.  Steam buns according to the manufacturers directions. Place Pork belly in steamed buns and garnish with the condiments, you may also add more glaze to the pork belly.  Serve hot!!

Serves 4

Chicken Enchilada Casserole

Chicken Enchilada Casserole 
Perfect Layers Of Delicious Ingredients
Difficulty: Moderate
Prep Time: 50 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
18 yellow corn tortillas
3 cups shredded cooked chicken
1 green pepper, sliced thin
1 red pepper, sliced thin
2 ripe plantains, sliced thin, elongated
1 small can green chilies, sliced
1 sweet onion, sliced thin
3 cloves garlic, minced
2 cups Mexican blend cheese, divided
3 tbsp butter
3 cup milk
2 tbsp flour
olive oil
1/4 tsp chili powder
green onions, sliced
sour cream
salt
pepper

Cooking Tools

Elongated/ Rectangle casserole pan

Food processor

2 Large skillet

Foil 

Directions
Preheat oven 325 Degrees F.  Fry paintains in some olive oil and brown on both side until tender, set aside.  Saute the peppers, chilies, onions and garlic in some olive oil, salt & pepper to taste; set aside. Make the cream sauce by melting 2-3 tbsp of butter in a skillet and whisk in flour and cook for a few minutes. Pour in milk and allow the sauce to thinken before adding 1 cup of cheese and chili powder. Whisk until creamy and melted.
To make the casserole: line a thin layer of sauce in the bottom of casserole pan. Layer 6 corn tortillas on top of cream sauce. Add a layer of fried plantains and some Verde sauce in dollops. Layer, tortilla, sauce, chicken, sauteed peppers, Verde sauce and repeat. Cover the top layer with the cream sauce and a cup of shredded cheese. Tent foil over the casserole and bake in the oven for 45 minutes, then remove foil and broil for a few minutes until golden. Let cool slightly before serving.  Garnish with sliced green onions and sour cream.

Salsa Verde
Ingredients
1 cup parsley leaves
1 cup cilantro leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp dijon mustard
1-2 anchovie fillet
red pepper flakes (optional)
pinch of pepper

Cooking Tools

Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

Savory Pumpkin Mac & Cheese

Savory Pumpkin Mac & Cheese
Pumpkin Puree Can Be Used For Sweet Or Savory Dishes!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50 minutes

A Yummy Walnut Crumb Topping!

Ingredients

1/2 box macaroni

1 cup heavy cream

1 1/2 cups canned pumpkin puree

1 cup Mascarpone cheese

1 1/2 cups Mexican shredded cheese

3 tbsp butter, melted + greasing

1/2 cup Parmesan cheese

1 cup Applewood Smoked Gouda, cubed

1 cup Velveeta cheese, cubed

pinch of nutmeg

salt

pepper

Cooking Tools

Baking dish

Large mixing bowl

Small mixing bowl

Large stock pot

Directions
Preheat oven 375 Degrees F.  Cook pasta according to directions, drain and place in large mixing bowl.  Add in butter, heavy cream and Mascarpone cheese and blend until incorporated.  Add in pumpkin puree, shredded cheese, Parmesan cheese, Gouda, Velveeta and nutmeg, mix well.  Season with salt and pepper to taste.  Grease baking dishes and place macaroni in dish and top with Panko Walnut Breadcrumbs ( recipe below) and bake in oven for 40 minutes.
Serves 4-6

Topping
Ingredients
1 cup Panko bread crumbs
1 cup crushed walnuts
1/4 cup grated Parmesan cheese
1/2 stick butter, melted
1 tbsp parsley, minced
pinch of nutmeg
salt
pepper

Directions
Place Panko breadcrumbs, crushed walnuts, Parmesan cheese and parsley in mixing bowl.  Pour melted butter on crumbs and toss.  Mix in minced parsley, nutmeg, salt and pepper.

 

 

 

Southwestern Meatloaf

Southwestern Meatloaf
This Meatloaf Is Also Great For Sandwiches!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour, 15 minutes

Serve With Some Cheesy Mashed Potatoes!

Ingredients
1 lb. ground beef
1 lb. ground pork
1 cup canned pinto beans, rinsed and drained
1 1/2 cups green pepper, small dice
1 cup onions, small dice
1 cup cilantro leaves, minced
2 tbsp Worcestershire sauce
2 tsp Laury seasoned salt
2 tsp cumin
1/2 cup ketchup
1 cup panko bread crumbs
1 cup shredded cheddar cheese
1 tbsp sugar
1 tsp chili powder
2 eggs
1 tsp salt
1/2 tsp pepper

 Cooking Tools
Large mixing bowl
Foil lined sheet pan

Directions
Preheat oven to 375 Degrees F.  In a large mixing bowl, place all the ingredients and mix well, be careful not to crush the beans.  Place meat mixture on a foil lined sheet pan and mold into a football like shape.  Spread the Ketchup Sauce on top of the loaf (recipe below) and bake in the oven for 1 hour - 1 hour, 15 minutes.
Serves 6

Ketchup Sauce
Ingredients
1/2 cup ketchup
1 tsp Worcestershire sauce
1 tsp chili powder

Directions
Mix ingredients in a small bowl and spread on meatloaf.

 

Korean Kalbi Short Ribs

Korean Kalbi Short Ribs
No Need To Go To A Korean Restaurant To Get These Delicious Short Ribs!
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes

Ingredients
3-4 lbs. beef short ribs
1 cup soy sauce
1 cup pear juice
1 cup apple juice
1 cup water
3/4 cups Mirin
1 cup brown sugar
1 Asian pear, peel & grated (optional)
2 tbsp vegetable oil
1 tsp sesame oil
3 garlic cloves, pressed
1 tsp ginger, grated
1 tsp lemon grass, puree
1/4 tsp pepper
2 large carrots, peeled & chopped
1/2 onion, peeled & chopped
1 tbsp green onions, chopped
cooked rice

Cooking Tools
Dutch oven
Hand strainer

Directions
Place vegetable oil in heated dutch oven, sear short ribs on all sides until browned.  Remove short ribs to a platter.  Pour soy sauce, pear juice, apple juice, water, Mirin, brown sugar, grated Asian pear, sesame oil, garlic, ginger, lemon grass and pepper.  Bring liquid to a rolling boil and then reduce to a low heat.  Add back in the seared short ribs, place lid on and cook for 1 hour, 15 minutes.  Place carrots and onions into the Dutch oven with the short ribs, cover with lid and cook an additional 1 hour.  Remove short ribs to a platter and carrots & onions to a separate bowl. Skim off excess oil from the braising liquid and strain your liquid before pouring back over the short ribs. Serves with hot rice and the side of carrots and onions. Garnish short ribs with chopped green onion.  Cook's Note: If the short ribs are large, have your butcher cut the ribs in half.
Serves 4

 

Hen In Heather

Hen In Heather
A Traditional Dish Of Scotland!
Difficulty: Easy

Serve With Some Scalloped Potatoes And Root Vegetables!

Ingredients
One whole chicken, minus giblets
1/2 cup light cooking oil
3/4 cup  clear heather honey
salt
pepper
juice of 1/2 lemon
2 tbsp  French mustard
1/4 tsp curry powder
1 clove garlic, minced

Directions
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375 Degrees F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with scalloped or creamed/mashed potatoes and roasted root vegetables.
Serves 2