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METHOD Prep time: 10 minutes Cook time: 10 minutes INGREDIENTS 2 6-ounce cans tuna 2 teaspoons Dijon mustard 1/2 cup white bread torn into small pieces 1 teaspoon lemon zest 1 Tbsp lemon juice 1 Tbsp water (or liquid from the cans of tuna) 2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh chives, green onions, or shallots Salt and freshly ground black pepper A couple squirts of Crystal hot sauce or tabasco 1 raw egg 2 Tbsp olive oil 1/2 teaspoon butter 4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side. Serve with wedges of lemon. Yield: Makes 4 patties. 1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. 2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
Corned Beef Hash
Prep time: 5 minutes Cook time: 20 minutes If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash. INGREDIENTS 2-3 Tbsp unsalted butter 1 medium onion, finely chopped (about 1 cup) 2-3 cups finely chopped, cooked corned beef 2-3 cups chopped cooked potatoes, preferably Yukon gold Salt and pepper Chopped fresh parsley
METHOD 1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent. 2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. 3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. 4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Prep time: 5 minutes Cook time: 35 minutes INGREDIENTS 8 Tbsp olive oil 4 garlic cloves, chopped 3 shallots, peeled, chopped 1 28-ounce can crushed tomatoes 2 teaspoons dried oregano 1/4 teaspoon dried crushed red pepper 1/2 cup chopped fresh basil 3/4 cup breadcrumbs 3/4 cup grated Parmesan cheese 1/2 cup all purpose flour 2 large eggs, beaten 9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half 3/4 cup grated mozzarella cheese
METHOD 1 Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside. 2 Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture. 3 Preheat oven to 350°. Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes, or microwave on high heat for 10-20 seconds, just until the cheese has melted. Yield: Makes 6 servings.
Bacon-wrapped Pork Roast
INGREDIENTS 1 pork loin (1 1/2 pounds) Salt and pepper 1 Tbsp olive oil 2 Tbsp finely chopped fresh rosemary 1/4 lb bacon, thinly sliced 1 cup white wine METHOD 1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string. 3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish. 4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary. Yield: Serves 4.
INGREDIENTS 1/2 large onion, finely chopped 2 Tbsp butter 8 ears corn, husks and silk removed 1 teaspoon sugar 1/8 teaspoon nutmeg 1/2 cup heavy cream Coarse salt and freshly ground pepper METHOD 1 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp. 3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender. 4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste. Serves 6.
Macaroni and Cheese
INGREDIENTS 2 quarts water 1 Tbsp salt 2 cups uncooked elbow macaroni 2 Tbsp unsalted butter 1/2 lb cheddar cheese, grated (about 2 cups, packed) 1 teaspoon corn starch 2 teaspoons flour 1 cup milk 1/2 teaspoon lemon juice 1/4 cup ham, chopped into 1/4 inch cubes Freshly grated black pepper
METHOD 1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy. 2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan. 3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper.
English Muffin Pizzas
INGREDIENTS 6 English muffin halves 1 cup grated Mozzarella cheese, packed 1 Tbsp butter 1 medium onion, sliced thin 3/4 cup diced ham A pinch of chopped fresh sage 1/4 teaspoon stoneground mustard Optional: A few slices of fresh tomato
METHOD 1 Preheat oven to 425°F. 2 Melt butter in a medium skillet on medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the diced ham, cook 5 minutes more. Mix in the sage and mustard. Remove from heat. 3 Put muffin halves, open side up on a sturdy baking pan. Distribute the cheese evenly, sprinkling over the muffin halves. Put the onion ham mixture on top of the cheese. If you want to use tomato slices, layer them between the cheese and onion mixture. 4 Bake at 425°F for 8-9 minutes, until the muffins and toppings are nicely browned, but not burnt. Cut into quarters for appetizers or just leave whole for a meal or snack.
Prep time: 15 minutes Cook time: 30 minutes INGREDIENTS 2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces 3/4 cup sour cream 1/4 cup mayonnaise 2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground) 1/2 cup thinly sliced green onions 1/2 cup chopped celery 1/4 cup chopped parsley 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup) 6 slices of bacon, cooked* and finely chopped Coarse salt Freshly ground pepper
METHOD 1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!) 2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper. Yield: Serves 4-6.
Garlic Bread Recipe
Prep time: 5 minutes Cook time: 13 minutes INGREDIENTS 1 16-ounce loaf of Italian bread or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 heaping tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan cheese (optional) METHOD Method 1 - Toasted 1 Preheat oven to 350°F. 2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. 4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately. Method 2 - Soft Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.
Cream of Mushroom Soup
INGREDIENTS 1 pound regular white mushrooms, cleaned, quartered or sliced 1 Tbsp lemon juice 1 Tbsp unsalted butter 2 Tbsp minced shallots 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme 1/2 bay leaf 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cups heavy cream 1 1/2 cups chicken stock 1 teaspoon cornstarch dissolved in 1 Tbsp water Minced parsley for garnish METHOD 1 In a food processor, coarsely chop mushrooms and lemon juice. 2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears. 3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. 4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste. Serves 4. Serve sprinkled with a little parsley.
Cheddar Cheese Puffs
INGREDIENTS 1 stick butter (8 Tbsp or 4 ounces) 1 cup water 1/2 teaspoon salt 1 cup all purpose flour 4 large eggs 1 cup (4 ounces) grated sharp cheddar cheese 2 teaspoons chopped fresh thyme (or rosemary) Freshly ground pepper METHOD 1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat. 2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes.
3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy. 4 Stir in the grated cheese, thyme, and a few grinds of pepper. 5 Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden. Makes about 2 dozen.
Prep time: 4 hours Cook time: 10 minutes INGREDIENTS 2 teaspoons of powdered gelatin 1 cup of heavy whipping cream 1/2 cup of sugar 1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract) 2 cups of buttermilk Jam or jelly to serve, optional
METHOD 1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside. 2 Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. 3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of un-dissolved gelatin. 4 Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.
Hamburger and Macaroni
INGREDIENTS 1 pound ground beef 1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion) Olive oil 1/2 teaspoon Vegesal or other seasoned salt Dash crushed red pepper 1/2 teaspoon celery seed 1 large can (28 oz) of diced tomatoes 2 Tbsp Worcestershire sauce 1/4 cup chopped parsley 2 cups uncooked macaroni (use rice pasta for wheat-free version) METHOD 1 Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package. 2 In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown. 3 In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add Vegesal or other seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes. Serves 4.
Chicken Noodle Soup
IINGREDIENTS 2 tablespoons (2 turns around the pan) extra-virgin olive oil 2 medium carrots, peeled and chopped 1 parsnip, peeled and chopped 1 medium onion, chopped 2 ribs celery, chopped 2 bay leaves, fresh or dried Salt and pepper 6 cups good quality chicken stock 1 pound (the average weight of 1 package) chicken breast tenders, diced 1/2 pound wide egg noodles A handful fresh parsley, chopped A handful fresh dill, chopped METHOD Place a large pot over moderate heat and add extravirgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
Four Seasons Shake
WHAT YOU WILL NEED: 1-1/2 cups DEL MONTE Sweetened Four Seasons Juice Drink 1/3 cup evaporated milk 2 tbsp sugar 12 pc ice cubes HERE'S HOW: COMBINE all ingredients in a blender and blend until crushed/smooth. Serves 5
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