Recipe By: 1763 Inn in Upperville, Virginia
Serving Size: 1
Chilled fluted champagne goblet
4 ounces chilled champage
1/2 ounce creme de cassis
1 small piece lemon peel (about 1/4"x1")
Pour champagne into the chilled fluted champagne goblet 3/4 full, about 4 ounces. Pour the creme de cassis over the chapange; it should filter slowly through the champange. Rub lemon peel around the edge of the goblet and add to the champagne, and serve.
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This should serve about 8 people, using two large fondue sets.
Suggested Wine: Reisling or Chablis; Serve with tossed salad and warm French bread
4 Beef Tenderloin or NY Sirloin Steaks
4 Boneless Pork Chops
4 Boneless Skinless Chicken Breat Halves
1 pound Smoked Sausage (preferably Dutch)
2 quarts Vegetable Oil for Fondue Pots
BOURBON BARBECUE SAUCE
1/2 cup Bottled Barbecue Sauce
1/4 cup Ketchup
2 tablespoons Bourbon
1/2 teaspoon Liquid Smoke flavoring
HORSERADISH MUSTARD SAUCE
1/2 cup Dutch or Dijon Mustard
3 tablespoons Prepared Horseradish
2 tablespoons Orange Juice
1 tablespoon Brown Sugar
SWEET AND SOUR SAUCE
6 ounces Bottled Sweet-and-Sour Sauce
1/8 tablespoon Light Rum
Partially freeze beef, pork and chicken to make cutting easier. With a sharp knife, cut beef, pork and chicken into 1" to 1-1/2" cubes; slice the smoked sausage in 1/2" slices. Wrap each group of meat separately in plastic wrap and keep chilled until ready to serve.
For each sauce recipe, combine all ingredients in a small bowl; cover and keep chilled until ready to serve.
Divide oil between fondue pots; heat on top of the stove over medium heat until a bread cube dropped onto surface sizzles and browns; discard bread cube. DO NOT LET OIL SMOKE.
Place meats on a platter, separating by type. Place pots of hot oil onto their holders; adjust sterno to keep oil hot but not boiling.
Each person has their own plate (ideally, the plate will have separate indentations to spoon some of the sauce) with two fondue forks Guests spear cubes of meat, cook them in the hot oil to desired doneness. WARNING: Do not bite the hot cooked meat directly off the forks; you'll burn your mouth seriously!
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1 package half-smokes or other smokey hot dogs (6)
1 can beer (12 oz.)
1 can Texas Pete Chili Sauce (10 oz
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Frank's RedHot Louisiana Hot Sauce
6 hot dog buns -- toasted
1 medium onion -- finely chopped
Prick half-smokes or hot dogs in 2-3 places and steep in beer over low heat about 15-20 minutes. Meanwhile, combine chili sauce, chili powder, cumin and hot sauce in a small saucepan; heat over low heat until heated through. Place hot dogs on buns and serve with chili sauce and chopped onions. To toast the buns, spray inside lightly with butter-flavored PAM and place under broiler 2-3 minutes until just lightly browned and toasty.
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Heat Scale = Hot 2 pounds chicken wings, disjointed -- tips discarded
2 1/2 ounces Tabasco sauce (1/2 of a 5-oz.bottle)
2 tablespoons seasoned rice vinegar
2 tablespoons Liquid Smoke flavoring
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
Place chicken wing pieces in a glass 13x9x2 baking dish. Pour Tabasco sauce over; then pour rice vinegar and liquid smoke over all. Sprinkle with garlic powder and salt. Turn wings to coat well; cover and refrigerate up to 8 hours, turning occasionally.
Preheat oven to 425 degrees; spray a shallow baking pan with non-stick spray. Remove wings from marinade without wiping dry; place on prepared baking pan. Bake 30-35 minutes, turning once or twice, until golden brown. Baste with marinade during cooking, if desired (that makes these little critters hotter!) Discard marinade; do not use as a table sauce
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Basic recipe for "3 Pines Christmas Eve Chili"....This combination of ingredients not only seasons your beans for chili, but the final result can be served by itself with garnishes, and is versatile enough to be used in other bean recipes.
1 pound kidney beans or pinto beans
4 dried red chiles
4 cloves garlic -- sliced thin
6 cups water
1/2 pound pork side meat (fatback or bacon)
2 bay leaves
1 teaspoon coarse-ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne -- optional
1 teaspoon ground cumin -- optional
1/2 teaspoon dried oregano -- optional
Wash beans in a colander, sorting carefully discarding stones and odd materials. Rinse and place into a large Dutch oven together with the dried chiles and sliced garlic; add water and soak overnight.*
Drain beans and return to the pot. With a sharp knife, score fatty side of meat in criss-cross pattern; nestle into beans. Add bay leaves and pepper. Bring to a boil; lower heat; cover and simmer over very low heat about 1 hour, stirring occasionally. Stir in salt, cayenne, cumin and oregano used; cover and simmer about 1 hour longer. Discard meat, chiles and bay leaves. Beans are now ready to be used in chili, or serve as a side dish for a barbecue, or as a main dish on a cold, windy, snowy winter night with lots of hot cornbread.
* Alternative to soaking: Bring beans, chiles, garlic and water to a boil; boil 2 minutes. Remove from heat; cover tightly and let sit 2 hours without uncovering.
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NOW FOR THE CHILI:
1 recipe "Caroline's Chili Beans" -- optional (above); or 2-3 16-oz. cans chili beans
Prepare Chili Beans recipe, if using; cook while preparing chili.
In a large kettle or Dutch oven, cook bacon until crisp. Add beef and pork, break it up with a large fork leaving a few large lumps; cook over medium heat, stirring occasionally, until no longer pink, about 12-15 minutes. Drain off fat and excess moisture.
Add onions, green pepper, and chiles; sprinkle with a little of the salt and pepper to bring out the flavor. (Add additional chiles now if desired.) Cook over medium-low heat until barely soft, about 3-4 minutes. Stir in the remaining salt and pepper, the chile powders, cayenne, cumin and oregano, making sure mixture is well-blended. Stir in tomatoes, tomato sauce, beer, beef stock and sugar; mix well. Slowly bring chili to a simmer over medium-low heat; partially cover and simmer over very low heat 1 hour.
Taste and adjust seasonings; partially cover again and simmer about 1 hour longer. Stir in masa harina or cornmeal, prepared chili beans or canned beans. Partially cover again and simmer at least 1 hour or until ready to serve (a heat diffuser (or flame-tamer) can be used to keep chili from sticking). Serve in large warm soup bowls with chopped fresh onion, shredded cheddar cheese, warm tortilla chips or corn bread,, and lots of cold beer!
NOTES:
I originally began making this every Christmas Eve when my Mother was living with me in the '70's. After I married, I "hottened" up the recipe a little and continued the tradition; however, you need not save this for a once-a-year concoction. Make it often; serve as leftovers; and it's great used in Chili Mac!!
By the way, I've been getting my Chili Powwder from Professional Cutlery Direct (PCD)---A Prize-winning chili powder and it's terrific! Find PCD on my Shopping Page.
4 slices bacon -- diced
2 pounds ground beef (coarse chili grind preferred)
1 pound ground pork (coarse chili grind preferred)
4 cups coarsely chopped onions
1 large Green Pepper -- finely chopped
4 jalapeno chiles, seeded if desired -- finely chopped
3 cloves garlic -- minced
2 teaspoons kosher salt -- divided
1 teaspoon coarse-ground black pepper -- divided
1/2 cup pure New Mexico chile powder, or other chili powder blend
1 tablespoon cayenne, or to taste
1 tablespoon ground cumin
1 teaspoon dried oregano (Mexican preferred)
1 can Diced Tomatoes (14-oz.) with juice
1 can Tomato Sauce (8-oz.)
1 bottle Beer (12-oz.) preferably Mexican -- at room temperature
2 cups Beef Broth
2 tablespoons Sugar
3 tablespoons Masa Harina, or Yellow Corn Meal
1. These chiles may be used if more "heat" is desired (add with tomatoes):
- 1-2 fresh Serrano chiles, with or without seeds and membranes, chopped
- 4 canned Chipotle Peppers in Adobo Sauce, chopped
- 1 can chopped Green Chilies (4-oz.)
- If extreme "heat" is desired, add 1 habaero chile, seeded and finely chopped (add with onions):
2. After cooking meat and vegetables, chili may be cooked in a slow-cooker 8-9 hours.
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STOCK: 3 pounds lean Beef Shortribs, or meaty beef soupbones
1/4 cup Dry red wine
8 cups Hot Water
1 large Onion, stuck with 4 cloves
2 ribs Celery -- cut in chunks
Celery tops with leaves
2 Carrots -- cut in chunks
1 large Garlic Clove -- sliced
1 Bay leaf
1/2 teaspoon Salt
1/2 teaspoon coarse-ground Black Pepper
SOUP:
Reserved Stock and Meat
1 can Diced Tomatoes (16-oz.) -- unrained
1 teaspoon Sugar
1 medium Onion -- coarsely chopped
2 Carrots -- thinly sliced
2 large Potatoes -- peeled and diced
1/2 teaspoon ground Thyme
1 can Green Beans (16-oz.) -- undrained
1 can Lima beans (16-oz.) -- undrained
1 can Green Peas (16-oz.) -- undrained
1 can Corn (10-oz.) -- undrained
Salt and Pepper to taste
FOR THE Stock: Preheat oven to 425 degrees. Place shortribs or soup bones in an ungreased shallow 13x9x2 baking pan; bake 25-30 minutes or until meat is browned. Transfer ribs to a large kettle or Dutch oven; set aside. On top of the stove over medium heat, deglaze the baking pan with wine; pour drippings into the kettle with the ribs. Add remaining stock ingredients; bring to boil. Lower heat and cover; simmer about 2 hours or until meat is separating from the bones. Transfer ribs to a platter; cut meat from the bones and shred, discarding the bones. Cover meat and set aside. Strain stock into a second kettle, pressing down on vegetables to release all their juices; discard vegetables. Cover and chill sdtock long enough to be able to skim congealed fat from the top.
FOR THE SOUP: After skimming fat from the top of stock, add meat, tomatoes and sugar; bring to a boil. Lower heat; cover and simmer 30 minutes. Add onion, celery, carrots, potatoes and thyme; simmer 20 minutes. Meanwhile, drain juices from canned vegetables into a bowl; reserve. Add vegetables, salt and pepper to pot; cover and simmer 15-20 minutes. (If more liquid is desired, add some of the reserved vegetable juices; otherwise, discard.) Makes about 3 quarts.
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2 pounds Beef Stewing Meat -- cut in 2" chunks
Caroline's Special Flour Mix (recipe follows)
2 tablespoons Bacon drippings
Kosher salt and fresh ground pepper to taste< BR> 1/2 teaspoon Garlic Powder
1/2 teaspoon ground Thyme
1/2 cup Dry red wine
2 cups Beef Broth
1 teaspoon Sugar
1 Bay leaf
1 large Onion -- cut in 1-1/2" pieces
2 ribs Celery -- cut in 1-1/2" pieces
4 carrots -- cut in 1-1/2" pieces
2 large Potatoes -- cut in 1-1/2" pieces
Shake meat in the Special Flour Mix to coat well. In Dutch oven, brown meat slowly in drippings, sprinkling with salt, pepper, garlic powder and thyme when turning. Add wine, broth, bay leaf and sugar to pot, scraping up browned bits from bottom of the pan. Bring to a gentle boil; lower heat, cover and simmer over very low heat 1 hour. Add onion, celery and carrots; cover and simmer 1 hour. Add potatoes; cover and simmer 1 hour. Taste to adjust seasonings. Serve with a batch of hot buttermilk biscuits.
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Filling makes enough for 8-10 tacos. Updated August 2008
FILLING:
1 1/2 pounds ground beef chuck
1 tablespoon chopped garlic -- or to taste
2 tablespoons chili powder blend - heaping
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano -- crushed
1/4 teaspoon coarse ground black pepper
1 teaspoon arrowroot or corn starch
3/4 cup chopped onions or 2 tablespoons dried
2 to 3 jalapeno and/or serrano chiles chopped -- with or without seed
1/2 cup water
In a large skillet, cook ground beef until no longer pink; drain off excess liquid and fat. Stir in seasonings and arrowroot or corn starch. Add water and mix well.
Add onions and chiles and bring mixture to a summer. Reduce heat and simmer over low heat, stirring occasionally, about 12-15 minutes or until liquid is absorbed. Mixture can be removed from the heat and covered about 30 minutes before using. Makes enough for 8-10 tacos.
TACO SHELLS (these can be done ahead of time):
Fresh corn tortillas - 6" (preferably homemade)
1/3 cup vegetable oil
You will need metal or other forms to hold hot cooked tortillas (mine is from Sur Le Table)
Bring refrigerated tortillas to room temperature, making sure they are sealed in plastic bags or covered with damp towels to keep them from drying out. In a medium skillet, heat oil until a sprinkle of water dances and sputters in the oil. Fry tortillas 10 seconds per side; use tongs to drain thoroughly on paper towels. Sprinkle with a little salt and place into taco forms while still warm and pliable. Allow shells to cool; reheat in a 350-degree F. oven about 5 minutes.
GARNISHES:
Shredded Cheddar and Monterey Jack cheeses combined
Chopped fresh ripe tomatoes
Shredded lettuce
Hot Salsa or picante sauce (we sometimes use Habanero Salsa)
Fill taco shells half full with hot meat filling; top with some shredded cheese, pressing down to help it melt. Add chopped tomatoes, top with lettuce, and spoon the salsa over all...and chow down!
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Yields 6 enchiladas
Heat Scale = Mild
2 cups homemade or commercial enchilada sauce
2 1/2 cups prepared taco-seasoned meat
1 can chopped green chiles (4 oz.) -- drained
1 jalapeno chile, seeded -- diced
4 green onions with tops -- thinly sliced
1 cup shredded soft Mexican cooking cheese
2 cups mixed shredded Cheddar & Montery Jack
6 Corn Tortillas
1/2 cup vegetable oil
Chopped fresh cilantro for garnish
Preheat oven to 350 degrees; spray 11x8x2 baking dish or casserole. Spread about 1/4 cup of the enchilada sauce over the bottom of the baking dish.
Put taco-seasoned meat, chiles and 1/2 of the green onions into a medium skillet. Add about 1/4 cup of the enchilada sauce to the meat, mix well and heat through over medium-low heat. Remove from the heat and stir in the Mexican cheese. Set aside.
In asmall" skillet, heat oil over medium heat until hot enough that a drop of water dances on top; fry tortillas, one at a time, 5 seconds per side, turning once with tongs, until limp and slightly blistered. Drain thoroughly on paper towels.
Working with one tortilla at a time, spread about 2-3 heaping tablespoons of meat filling down the center of tortilla. Wrap tortilla around filling tightly and place seam side down in baking pan. Repeat the process until all six are done.
Spoon the remaining enchilada sauce over the filled tortillas, making sure all the surface is lightly covered with a thin film of the sauce (it isn't necessary to use all the sauce if it becomes too soupy). Sprinkle 2 cups of mixed cheeses over all, mostly down the center.
Cover with foil and bake 20 minutes. Remove foil and bake 5-10 minutes or until heated through and bubbly. Serve immediately, using an elongated narrow spatula to remove enchiladas from pan, spooning the excess sauce from the baking dish over enchiladas. Garnish with remaining chopped green onions and chopped cilantro leaves.
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Serves: 2
Prep.Time: 30 minutes
1 cup 3 Pines Enchilada Sauce, or 1 can (10-oz.) Enchilada Sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack Cheese
3 Green Onions, with tops -- thinly sliced
1 fresh anaheim or jalapeno chile -- seeded and diced
1/2 teaspoon dried Oregano
1/2 teaspoon ground Cumin
Vegetable Oil for frying
4 Corn Tortillas
Additional sliced Green Onions
Preheat oven to 350 degrees; spray a 9"-square baking pan with cooking spray and spoon just enough of the enchilada sauce on the bottom of the pan to barely coat it. In a medium bowl, combine cheeses, onions, diced chile and seasonings. In a small saucepan or a 7" non-stick skillet, warm enchilada sauce over low heat; spread about 2 tablespoons over bottom of baking dish.
In a small skillet, heat about 3-4 tablespoons oil over medium heat; using tongs, dip tortillas one at a time 4-5 seconds each side and drain on paper towels. For each tortilla; place about a handful of cheese mixture lengthwise on one side; roll tightly and place in baking pan seam side down. Repeat until all tortillas are prepared.
Ladle remaining sauce over enchiladas; top with remaining shredded cheese. Bake 9-10 minutes or until heated through and bubbly. Serve immediately garnished with sliced green onions.
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Serves: 6
1/2 pound Ground Beef
1/2 pound Ground Lamb, or additional Ground Beef
1 cup chopped Onion
4 cloves Garlic -- minced
1 tablespoon Oregano
1 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Coarse-ground black pepper
1/4 teaspoon Thyme
1 can Diced Tomatoes (16-oz.), with juice
1 can Tomato Sauce (15-oz.)
1 tablespoon Lemon juice
1 teaspoon Sugar
1/2 teaspoon Cinnamon
3 cups cooked mixed Pasta (elbows, ziti, etc.)
4 ounces Feta Cheese -- crumbled
Preheat oven to 325 degrees. In a Dutch oven, brown beef, and lamb if used, until no longer pink, leaving meat a little chunky; drain fat. Stir in onion and garlic; add oregano, basil, salt, pepper and thyme; mix well. Add tomatoes with juice, tomato sauce and lemon juice; mix well; simmer over low heat 20 minutes. Stir in sugar and cinnamon; simmer 15 minutes.. Stir in cooked pasta; top with cheese. Cover; bake 45 minutes. Uncover; bake 15 minutes more. (Can be re-covered and kept warm at 200 degrees up to 1 hour.)
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2 cups leftover beef taco filling
3 flour tortillas (10-inch)
1 can refried beans (16 oz.)
1 can enchilada sauce (10 oz.)
1 1/2 cups chopped onion
1-2 jalapeno chile -- chopped, or 1 can (4 oz.) chopped green chiles
2 cups shredded Cheddar cheese, Monterey Jack, or a mixture of both
1 cup shredded lettuce
1 cup diced tomatoes
1 green onion with tops -- thinly sliced
Preheat oven to 375 degrees; spray a 10-inch deep-dish pie plate with non-stick cooking spray. In a small skillet, heat leftover beef taco filling; add 1/4 cup of the enchilada sauce and mix well. Cover and set aside.
Place one tortilla in bottom of prepared pie plate (edges can be pressed up the side). Spread refried beans evenly over tortilla (it isn't necessary to use all the beans if you don't want to). Sprinkle half of the onions and about 1/2 cup of the cheese over beans. Place 2nd tortilla in pie plate; press down. Spread meat mixture evenly over tortilla; sprinkle with remaining onions and 1/2 cup of the cheese. Top with 3rd tortilla; press down. Cover tightly with foil; bake 35-40 minutes. Remove foil; pour remaining enchilada sauce over all; top with remaining cheese. Bake uncovered 12-15 minutes or until cheese is melted. Remove from oven; sprinkle lettuce on top; sprinkle with tomatoes and green onions. Let stand 10 minutes before serving.
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Serves: 4
2 cups cornflakes
3/4 cup milk
1 pound ground beef chuck
1 cup finely chopped onions
1 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
Crisco shortening -- optional (see note)
Preheat oven to 350 degrees F. Spray a shallow baking pan with PAM. Place cornflakes into a large measuring cup; use your hands to crush as finely as possible. Add milk and let stand until all milk is absorbed, stirring occasionally (cornflakes should be mushy). In a large bowl, combine meat and onions. Stir cornflakes mixture into meat mixture. Add salt and pepper; mix well. Turn mixture out onto prepared pan and shape into a large pattie about 1-1'2 inches thick. Bake 45-50 minutes or until cooked through.
NOTE: For the life of me, I can't understand why the shortening was used. (I don't use this any more, but you may if you wish.) If using shortening, turn mixture out onto 12"x12" piece of waxed paper; shape into large round pattie about 1" thick. spread top of pattie thinly and transfer pattie to a greased rack on broil pan with shortening-side down. Spread other side thinly with shortening; broil 8" from heat 20-25 minutes, turning once, until browned and cooked through (165 degrees on a instant thermometer).
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1 Perdue Roasting Chicken (5-6 lbs.)
1/2 teaspoon each Salt and Coarse-ground Pepper
6 tablespoons Butter -- melted
4 tablespoons Liquid Smoke flavoring
2 tablespoons Tabasco sauce
Preheat oven to 325 degrees. Remove giblets from chicken cavity; discard giblets or reserve for another use. Wash inside and out thoroughly; pat dry with paper towels. Salt and pepper cavity; tuck wingtips behind and under back.
In a small saucepan, melt butter; stir in liquid smoke and Tabasco; mix well; remove from heat. (Also, can be done altogether in microwave for 40 seconds.) On towels, turn chicken breast-side down; brush sauce liberally over surface; turn over and brush sauce liberally over the remaining surfaces, reserving rest for basting later. Place chicken on a rack in a large roasting pan; roast 1-3/4 to 2 hours basting frequently with remaining sauce and pan juices, or until leg joints move freely and juices run clear when pierced with a fork. Let stand 10 minutes before carving.
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2 cups Apple Cider
Juice of 1 Lemon
3 tablespoons Applejack, or Apple Cider
6 Apples (Golden Delicious, Stayman, Empire
1 cup packed Brown Sugar
1/4 cup granulated sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
Pinch ground ginger
Pinch kosher salt
Place cider, lemon juice and applejack into a large saucepan. Peel, core and thinly slice the apples; add to saucepan. Add remaining ingredients; mix well. Bring slowly to a boil; lower heat and simmer 30-40 minutes, stirring occasionally, or until apples are tender but not mushy. Let cool about 30 minutes. Serve warm, room temperature, or chilled. Makes about 2 quarts.
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I was really lucky to have this recipe published in "Best of Country Cooking 1998" cookbook, so it must be good as they kitchen-test everything.
Serves: 4
Prep. Time :30 minutes
2 cups thinly sliced radishes
3 tablespoons thinly sliced green onions, with tops
1/2 cup finely diced Swiss cheese
1 clove garlic -- finely minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon tarragon vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
Lettuce leaves
Place radishes, onions and cheese in a medium bowl; mix well. In a small bowl,combine garlic, salt and pepper and mash with a fork until blended. Add vinegar and mustard; mix well. Gradually whisk in oil until well-emulsified, and pour over the salad. Cover and refrigerate 2-3 hours. Serve over lettuce leaves on individual salad plates. Serve with barbecued, broiled or fried entrees.
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4 Green Onions, with tops (optional) -- thinly sliced
3/4 cup Sugar
3/4 cup Cider vinegar
1 1/2 teaspoons Celery Seed
1 1/2 teaspoons Salt
1/4 teaspoon coarse-ground Black Pepper
3/4 cup Vegetable Oil
Place cabbage into a large non-reactive bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boill and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours before serving.
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4 medium russet potatoes
6 eggs
1 1/2 cups chopped onions
2 stalks celery -- finely diced
Kosher salt and coarse ground pepper -- to taste
Tarragon vinegar or white wine vinegar -- for boiling eggs
Paprika -- for salad topping
DRESSING:
1 cup mayonnaise (Hellmans)
1 tablespoon spicy brown mustard (Guldens)
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
1/4 teaspoon cayenne
2 tablespoons dry white wine
Put unpeeled potatoes into large saucepan, cover with cold water, add 1 teaspoon salt and bring to boil. Partially cover and cook over medium heat about 20 minutes or until fork-tender. Potatoes should not be mushy. Drain off water and plunge the potatoes into ice water or under cold running tap water about 10 minutes; drain and refrigerate until thoroughly chilled, about 2 hours.
Put eggs into medium saucepan, cover with water, add 1 teaspoon salt and 1 teaspoon Tarragon Vinegar, and bring to boil. Cook over medium heat about 10-12 minutes in rolling boil. Drain and plunge into ice water or under cold running tap water about 10 minutes. (Add ice cubes to rapidly cool the eggs.) Drain and refrigerate at least 2 hours until thoroughly chilled.
Peel potatoes and cut into 1/2-inch dice; place into large mixing bowl. Add onion and celery to potatoes. Peel eggs and chop (I use a two-way egg-slicer---it's a lot easier); add to potato mixture. Sprinkle with a little salt and pepper; mix gently with a large fork or spoon. Sprinkle with a little more salt and pepper to taste; mix gently again.
Combine all dressing ingredients in medium bowl (it's okay to make more dressing than I've stated here); whisk until smooth and silky. Taste and adjust seasonings if needed. Pour over salad; toss gently with two forks or tablespoons. Taste again and adjust the seasonings if needed. (This is the part I especially like!)
Put salad into decorative serving bowl; sprinkle with Paprika and cover. Cover and refrigerate 2-3 hours until ready to serve.
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1 cup tubular pasta (ziti, penne, elbos etc.)
1 package Kraft Deluxce Macaroni and Cheese
1 tablespoon olive oil
1 1/2 cups milk
3/4 cup sour cream
1/4 teaspoon Tabasco sauce
1/2 cup shredded Cheddar cheese
1 tablespoon dry bread crumbs -- optional
Preheat oven to 350 degrees; grease a 2-quart casserole or baking dish. Cook tubular pasta plus the elbows from the Kraft's package in boiling salted water with olive oil* added until al dente; drain and rinse* with hot tap water and drain again thoroughly. Transfer drarined pasta to a large mixing bowl. Add the contents of Kraft's cheese packet; mix well. Stir in milk, sour cream and Tabasco; mix well. Pour mixture into prepared casserole; sprinkle with cheese, and then breadcrumbs if using. Bake 35-40 minutes or until lightly browned and bubbling.
* Normally, I don't add olive oil to pasta water, nor do I normally rinse it after cooking; however, in this case, these steps prevent the finished dish from getting really gummy.
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1 pound dried black eyed peas
12 cups water -- divided
1 medium onion -- chopped
2 stalks celery -- finely chopped
4 cloves garlic -- minced
1/2 teaspoon coarse-ground black pepper
1/2 teaspoon dried thyme leaves
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
1 teaspoon kosher salt
1 teaspoon Tabasco sauce
Rinse and drain peas; place in a Dutch oven or large kettle with 6 cups of the water. Bring to a boil and boil 2 minutes; remove from heat, cover tightly and let sit about 1 hour.
Drain peas and return to pot together with the onion, celery, garlic, papper, thyme and bay leaves. Pour remaining 6 cups water over all and mix well. Nestle the ham bone or ham hocks into the mixture. Bring slowly to just barely boiling; cover and reduce heat to low. Simmer 1 hour. Add salt and Tabasco sauce; simmer uncovered about 30-45 minutes longer. Taste and adjust seasoning if needed.
Remove and discard bay leaves. Remove ham bone or hocks from the mixture to a plate; if desired, cut meat from the bone and return to the pot. Discard fat and gristle. To keep the peas warm, partially cover and place on the back of the stove over very low heat (use a heat diffuser if needed to keep the peas from burning).
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Always buy the freshest jumbo lump crabmeat possible----and always pick over it carefully to discard any bits of shell or cartilage, trying not to break up the lumps of meat. Always store fresh crabmeat in the refrigerator---and always use it within 24 hours.
Suggested Wine: Dry Rhine or Reisling.
Serving Ideas : Serve with baked potatoes and cole slaw.
Serves: 4
Prep. Time: About 15 minutes
4 ounces Butter
1 pound Jumbo Lump Crab Meat -- picked over
1 tablespoon Tarragon Vinegar (approximately)
In a 10" non-stick skillet, heat butter until slightly melted. Add the crabmeat; heat over medium-high heat until the crabmeat begins to brown, stirring gently making sure not to break up the lumps. Drizzle with vinegar and serve immediately in individual serving plates while stitll sizzling.
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Yields: 6-8 crab cakes
1 large egg
2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste
Few drops of lemon juice (no more than about 1/4 teaspoon)
2 teaspoons Old Bay Seasoning
1/4 teaspoon kosher salt
Fresh ground black pepper
1 cup fresh bread crumbs, or finely crushed saltines
2 tablespoons chopped fresh parsley
1 pound fresh jumbo lump or lump crabmeat -- drained of all excess liquid
3 tablespoons butter or vegetable oil for sauteeing
In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated. Add the bread crumbs and parsley and mix well. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape). Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
In a large cast-iron skillet, heat butter or vegetable oil over medium-high heat. Gently add crab cakes to the pan and cook 3-4 minutes. Use a spatula and your hand to gently turn the crab cakes and cook an additional 2-3 minutes or until golden brown. Drain on paper towels. Serve with cocktail sauce or tartar sauce.
In a large cast-iron skillet, heat butter or vegetable oil over medium-high heat. Gently add crab cakes to the pan and cook 3-4 minutes. Use a spatula and your hand to gently turn the crab cakes and cook an additional 2-3 minutes or until golden brown. Drain on paper towels. Serve with cocktail sauce or tartar sauce.
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Serve with baked potatoes and a green vegetable or salad
Serves: 4
Prep. Time: About 30 minutes
1/4 cup finely minced onion
1/4 cup finely minced green bell pepper
1 teaspoon butter or vegetable oil
Pinch kosher salt and fresh ground pepper
1/2 to 3/4 cup fresh bread crumbs
2 tablespoons drained capers
1/2 teaspoon Old Bay Seafood Seasoning
1/4 teaspoon Coleman's dry mustard
1/2 teaspoon Worcestershire sauce
1 egg
1/2 cup mayonnaise -- divided
1 pound jumbo lump blue crab meat
2 tablespoons melted butter
In a small skillet over medium-low heat, saute onion and green pepper in the 1 teaspoon butter 2-3 minutes until just soft. Sprinkle with a dash of salt and pepper, until soft; remove from heat and set aside to cool.
In a medium bowl, combine bread crumbs, reserved onion mixture, capers, Old Bay and dry mustard. In a small bowl, combine the Worcestershire sauce, egg and 1/3 cup of the mayonnaise.
Working next to the bowls and using your fingers, carefully pick over the crabmeat, discarding any small pieces of shell and cartilage (there shouldn't be much for high-quality crab meat), and dropping the picked-over pieces into the crumb-onion mixture. Try not to break up the lumps of crab meat.
Pour egg mixture into the crab mixture Using a large fork, gently toss the crabmeat mixture so as not to break up the lumps of crabmeat. Spray 4 ovenproof seafood shell dishes or ramekins with cooking spray (preferably butter-flavored). Heap crabmeat mixture into the shells; cover and refrigerate for at least 1 hour.
Preheat oven to 425 degrees. Sprinkle bread crumbs evenly over the crab imperial and drizzle with melted butter (or top with dots of remaining mayonnaise). Place dishes or ramekins of crab imperial onto a shallow baking pan; bake on the center shelf 10-12 miniutes or until crabmeat is lightly brown on top and bubbly. Serve immediately.
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I sent this recipe to "The Garlic Store" in Fort Collins, Colorado, and after trying it they posted it on their website! (This is where I always order all my garlic.)
Serves: 2
Prep. Time: About 20 minutes
4 fresh jumbo shrimp -- peeled and deveined
2 rock lobster tails (6 oz. ea.) -- removed from shells
1/4 teaspoon Old Bay Seasoning
Kosher salt & fresh ground black pepper
4 ounces angel hair pasta
4 tablespoons butter -- divided
2 tablespoons olive oil
3 cloves elephant garlic -- minced
1/4 teaspoon crushed red pepper
Juice of 1 lemon
2 tablespoons chopped fresh parsley + more for garnish
Lemon wedges for garnish
Cut lobster tail meat in half lengthwise; butterfly the shrimp. Place in a small bowl; season with Old Bay, salt and pepper to taste. Cover with plastic wrap and refrigerate until ready to cook (up to 30 minutes).
Cook pasta in boiling salted water until al dente (about 5-6 minutes). Place 2 tablespoons of the butter and the oil into a cold medium non-stick saute pan; turn heat on to low. Add garlic and crushed red pepper; sweat over low heat until garlic is translucent (do not brown), stirring occasionally. Increase heat to medium; add lobster and shrimp. Cook and turn occasionally, coating well with garlic mixture, about 4-5 minutes or until tender but not overcooked. Add lemon juice and parsley; mix well to coat shellfish. Stir in remaining 2 tablespoons of butter.
To serve, place a mound of drained pasta on each serving plate; surround with 2 shrimp and 2 pieces of lobster each. Spoon sauce over all, garnish with additional parsley and lemon wedges, and serve immediately. (Grated Parmesan cheese may be served separately, if desired.)
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Serves 2 very hungry shrimp-lovers or 4 normal folks
Recipe By: "Mr. Shaboom"
5 pounds large or jumbo Gulf shrimp, in the shell -- thawed if frozen
2 quarts water (approximately)
2 tablespoons kosher salt
3 bay leaves
3/4 cup Old Bay Seasoning, divided (approximately)
2 cans beer -- at room temperature
2 tablespoons prepared horseradish, or more to taste
1 teaspoon Old Bay Seasoning, or to taste
1 teaspoon lemon juice
Dash Tabasco sauce, or to taste
SAUCE: Prepare the sauce first, 2-3 hours before serving if possible. In a medium bowl, combine all sauce ingredients and mix well. Taste and adjust the horseradish, Old Bay and Tabasco if necessary. Cover and chill until ready to serve. (If one or more diners are sensitive to "heat" in foods, prepare two separate bowls of sauce lessening the amount of horseradish and Tabasco in one of the bowls.)
SHRIMP: Rinse shrimp under cold running tap water and set aside. Put water, salt bay leaves, and about 2-3 tablespoons of the Old Bay into the bottom of a large steamer pot and bring to a rolling boil. Put only enough shrimp that will fit easily into the small steamer basket (about 1-2 pounds). Place the steam basket into the kettle, sprinkle about 2 tablespoons (more or less, to taste) of Old Bay Seasoning over the shrimp, and pour some of the beer over all. Cover tightly and steam 8-10 minutes (depending on the size of the shrimp) or until shrimp have turned pink. DO NOT OVERCOOK. The shrimp should feel just barely firm to the touch.
Serve the first batch immediately, accompanied by small bowls of the sauce; repeat cooking process until all shrimp have been cooked (then the cook can sit down to eat).
LEFTOVERS: If there are leftover shrimp and sauce after dinner, sit and peel the leftover shrimp and place them into the leftover sauce. Cover and chill, so there will be shrimp cocktail the next day.
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Porterhouse, T-Bone or rib eye steak
3 cups dry red wine
4 sprigs fresh rosemary
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon cracked black peppercorns
3 tablespoons olive oil
Place the wine, rosemary, onion, garlic, cracked peppercorns and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 8 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5-10 minutes and slice against the grain.
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With Mushroom-Red Wine au Jus
Serving Size: 4
Suggested Wine: 1998-99 red Bordeaux or a California Merlot or Cabernet Sauvignon
1 bone-in beef rib roast, 5-6 lbs. (3 ribs)
4 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
FOR THE ROASTING RACK:
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/4 cup kosher salt
1/2 cup beef stock
FOR THE AU JUS:
1/2 cup dry red wine
1 cup sliced fresh mushrooms -- optional
2 tablespoons cold butter
1.Buying and trimming: When ordering, request a "top choice" cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8"-1/4" fat cap remain. Optional is to have the rib bones shortened and frenched (I don't have that done since I want the drippings).
2. Cut a double thickness of heavy duty foil (24" x 36") and place the roast in the center. Slice the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. In a small bowl, combine the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika, garlic powder and cayenne; mix well. Add the olive oil and mix well into a gooey mass, almost a paste Spoon mixture over the fat cap of the roast and rub mixture in. Fold and seal foil tightly; refrigerate about 3-4 hours or up to 8 hours.
3. Remove the roast from the refrigerator and unwrap the foil to allow the meat to come to room temperature, about 30 minutes. Preheat oven to 425 degrees. In the bottom of a roasting pan just large enough to hold the roast confortably, scatter the onions, carrots and celery evenly to form a sort of make-shift rack (the bottom of the pan should be covered in a single layer; if not, cut more vegetables to achieve that. Place the roast bone-side down on top of the vegetables and liberally apply the salt.
4. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables. DO NOT POUR THE LIQUID OVER THE MEAT AND DO NOT ALLOW THE LIQUID TO TOUCH THE BOTTOM OF THE MEAT. It should be just enough to come half-way up the chunks of vegetables.
4. Return the pan to the oven and roast to desired doneness, about 20-22 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook).
5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm.
6. Meanwhile, place roasting pan on top of the stove and bring pan juices with the vegetables to a boil, scraping up browned bits from the bottom. Add the wine and cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Add the mushrooms now if desired, and taste for salt and pepper. adjusting seasoning if needed. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.
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1 slab pork baby back ribs (about 4 pounds)
DRY RUB:
1/4 cup Essence of Emeril
1 tablespoon Ancho chile powder
1 tablespoon New Mexico chile powder
2 tablespoons cayenne
SAUCE:
3/4 cup Kraft Charcoal Grill Flavor Barbecue Sauce
1/4 cup cider vinegar
2 teaspoons Frank's Hot Pepper Sauce
1 teaspoon Hickory Flavor Liquid Smoke
RIBS: Using a small sharp knife, remove the thin skin from the bony side of the slab of ribs (begin at one end, loosen the skin, and then pull off with your hands). Set ribs aside. (This procedure makes the ribs more tender.)
DRY RUB: Combine all dry rub ingredients; mix thoroughly. With a teaspoon, sprinkle rub over both sides of the ribs and rub into the meat with your hands (yes, it's messy, but there's no other good way). Cut the slab of ribs crosswise into 2 pieces, following the line of the bone as you cut. Wrap each 1/2-slab in double-thickness foil, sealing very tightly with a "drugstore fold" across the top and at both ends. Refrigerate up to 24 hours.
SAUCE: In a small bowl, combine all sauce ingredients; mix thoroughly and set aside
GRILL: Preheat grill to high; then adjust to low. Place ribs on the grate, cover grill, and cook about 1 hour, turning occasionally. Remove ribs from grate; spray grate with olive oil spray. Remove foil from ribs and place the ribs on the grate. Mop ribs throughly with sauce; cover grill and cook 5 minutes. Turn ribs and mop thoroughly with sauce; cover grill and cook 5 more minutes. Serve immediately.
ALTERNATIVE OVEN COOKING: Preheat oven to 350 degrees F. Place unopened packets of ribs on a shallow baking pan and bake about 1 hour. Remove ribs from foil wrapping and return the ribs to the baking pan, mop thoroughly with the sauce, increase oven temperature to 425 degrees F. and bake and mop for about 20-30 minutes or until done.
If baking and then finishing on the grill, When grill (gas or charcoal) is heated, place unwrapped ribs on oiled grill, brush with sauce; cook and turn every five minutes until cooked through, about 15-25 minutes.
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Suggested Wine: Johannisberger or Niersteiner
Serve with mashed potatoes and warm rye bread
1 5-6 pound Pork Rib Roast, small lean end
Salt, Pepper and Garlic Powder
2 packages fresh Sauerkraut (32 oz.each) -- rinsed and drained
1 cup finely chopped Onion
1 teaspoon Caraway seed
1 teaspoon Celery Seed
1/2 teaspoon Salt
1/4 teaspoon Coarse-ground black pepper
1/3 cup packed Light Brown Sugar
1 cup Dry White wine
Fresh Parsley Sprigs (optional)
Preheat oven to 425 degrees F. Rub roast all over with salt, pepper and garlic powder; place fatty-side up on rack in roasting pan. Roast at least 20 minutes or until beginning to brown and sizzle. Meanwhile, in a large bowl, combine remaining ingredients; mix well.
Remove roast from oven; lower oven temperature to 300 degrees F. Lift roast out to a platter; remove the rack from pan. Using a bulb baster, remove all but 2 tablespoons fat from bottom of pan; replace roast in bottom of pan. Spoon sauerkraut mixture around roast; mix with pan drippings. Roast 30-35 minutes per pound, basting frequently with pan juices (add more wine if mixture becomes too dry). Let stand 15 minutes before carving.
To serve, place roast on a serving platter and arrange sauerkraut around the roast. Drizzle with pan juices; garnish with parsley if desired.
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Suggested Wine: Johannisberger or Niersteiner
Serve with German-style red cabbage and warm rye bread
1 pound dried Navy Beans
1 3-4 pound boneless rolled and tied Pork Loin Roast
1 teaspoon Rubbed Sage
1 teaspoon Salt or to taste
1/2 teaspoon Pepper
1/8 teaspoon ground Allspice
dash Cayenne
2 tablespoons Vegetable oil
1 large Onion -- cut in wedges
1/2 cup Dry White wine
2 Tart Cooking Apples, cored -- cut in wedges
Fresh Parsley Sprigs (optional)
Rinse and pick over beans; drain and place in large saucepan with enough water to cover by 2 inches; cover and let stand overnight.
Bring beans in their soaking liquid to boil; lower heat; cover and simmer 1-1/2 hours; drain into a bowl. Season with salt and pepper to taste, mix well and set aside. Meanwhile, in a cup mix sage, salt, pepper and cayenne; rub roast all over with mixture until all used up. In a Dutch oven, brown roast in hot oil on all sides but not ends; spoon off fat. Arrange beans around roast; stir wine into beans. Cover and simmer over low heat 1 hour, turning roast every 20 minutes. Add apples on top of beans; cover and cook 30-45 minutes, or until meat and beans are tender. (Add more wine or water if beans become too dry.) Let stand 15 minutes before carving.
To serve, place roast on a serving platter; arrange beans, apples and onions around roast. Skim fat from pan juices and pour over meat and vegetables. Garnish with parsley if desired.
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1 6-8 pound Leg of Lamb
4 cloves Garlic -- sliced
4 tablespoons Olive oil, divided
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon Coarse-ground black pepper
2 large Carrots -- quartered
2 ribs Celery -- quartered
1 large Onion, unpeeled -- cut in wedges
2 28-oz.cans Italian Tomatoes, with liquid -- cut up
1 tablespoon Sugar
Juice of 2 Lemons
Preheat oven to 325 degrees. Use a sharp knife to cut 1/4"-deep slits over fatty surface of lamb; stuff garlic slices into slits. Rub meat with 1 tablespoon of the oil; sprinkle with oregano, salt and pepper. In the bottom of a large deep roasting pan with a cover, heat remaining oil on top of the stove over meat heat; brown roast on all sides. Remove meat to a plattter; place carrots, celery and onion in the bottom of the roaster (this serves as a rack). Place meat on top of vegetables; cover and roast 45 minutes. Add tomatoes and liquid, sugar and lemon juice. Continue roasting covered 20-25 minutes per pound, basting frequently with pan juices, until the internal temperature reads 145 degrees for medium rare.
Remove roast to warm platter; let stand 10 minutes before carving. Cook pan juices and vegetables on top of the stove over medium heat until slightly thickened, stirring occasionally. Strain sauce, pressing down on vegetables to get all the juices; discard solids and serve sauce with lamb separately.
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Serves: 6
2 pounds Carrots -- peeled and sliced
Water
1/2 cup Butter
1/4 cup Maple Syrup
2 tablespoons Bourbon
2 tablespoons Cooking Liquid
1 teaspoon Dry Mustard
dash dried Tarragon
Salt and Pepper to taste
Plunge carrots into boiling water in a large saucepan; partially cover and cook 10-12 minutes until tender; drain, reserving 2 tablespoons of cooking liquid, and setting carrots aside. In the same pan, melt butter over very low heat; add remaining ingredients plus reserved cooking liquid. Cook and stir 4-5 minutes until well-blended; add carrots and heat through, cooking and shaking the pan until all carrots are well- glazed and heated through.
This dish can be served immediately or prepared a day ahead; just place in a covered dish and refrigerate. To reheat, place in a large saucepan, cover and heat slowly over low heat; or partially cover and heat in a microwave half-power 7-8 minutes, stirring occasionally.
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Recipe By: Jacques Blanc, Chef, Le Pigalle Restaurant in the '60s
Serves: 4
1 pound fresh green beans -- cut in 3" pieces
1 tablespoon Olive Oil
1/4 cup finely chopped onion
1 clove garlic -- minced
1 large Roma tomato -- seeded and diced
Kosher salt and fresh ground black pepper
Cook beans uncovered in boiling salted water to cover until tender, about 12-15 minutes. Drain and immediately put into a bowl of ice water, or hold under cold tap water, to set the color. Drain and pat beans dry with paper towels. (At thhis point, beans can be prepared ahead, covered and refrigerated.)
In a large skillet, saute onion and garlic in oil about 5 minutes over medium-low heat. Add beans; toss to coat andseason with salt and pepper. Saute 3-4 minutes, stirring constantly. Stir in tomato; toss to coat and heat through. Serve immediately.
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Serves: 2
1 Carrot -- diced
3 tablespoons chopped Onion
2 tablespoons Butter
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Coarse-ground black pepper
1/2 cup Chicken Broth
1/2 package Frozen Green Peas (10-oz.pkg.) -- unthawed
In a small saucepan, saute carrot and onion in butter until soft, about 5 minutes. Add sugar, salt, pepper and broth; mix well. Stir in peas; cook and stir over medium-low heat 5-6 minutes, or until vegetables are tender. Serve immediately.
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(Red Cabbage With Apples)
6 cups shredded red cabbage (about 1/2 lg. head) -- thinly sliced
1/2 cup red wine vinegar
3 tablespoons sugar
2 tablespoons kosher salt -- divided
1 tablespoon bacon drippings
1 cooking apple -- peeled and sliced
1/2 cup coarsely chopped onion
1/8 teaspoon ground allspice
1 bay leaf
2 1/2 cups boiling water
2 tablespoons dry red wine
In a large bowl, combine cabbage, vinegar, sugar and 1 teaspoon of the salt; toss to coat and set aside. In a large saucepan, heat bacon drippings and saute the apple and onion, sprinkled with a little salt and pepper to bring out the flavor, over medium heat until soft, about 5 minutes, stirring occasionally. Stir in the reserved cabbage mixture, remaining salt, allspice, bay leaf and boiling water; bring to a boil. Lower heat; cover and simmer 1-1/2 to 2 hours. Remove bay leaf; stir in the wine and heat through.
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Me: "PJ, I've looked at this recipe before in the cookbook and I've been intrigud by it----if I use instant yeast, can I just follow the normal steps for using it (mix dry, etc.), and how much instant yeast would I use?"
PJ: "Yes, go ahead and use instant yeast, and mix it right in with the dry ingredients. I'd try 4 teaspoons instant yeast; that should be the approximate equivalent of 2 tablespoons active dry. The point is this dough rises rather quickly, giving the bread a coarse texture and yeasty smell; otherwise I'd say cut the yeast way back, as usually a recipe of this size would only use about 2 teaspoons (instant) yeast, total. Boy, I'm getting hungry just writing about this - I can see and smell the bread now, toasted, with butter and raspberry jam. YUM."
5 1/2 cups King Arthur Unbleached All-Purpose Flour*
2 tablespoons active dry yeast or 4 teaspoons instant yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Course cornmeal
Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120°F to 130°F. Pour liquids into dry mixture, and beat well. Mix in the remaining flour.
Grease two 8 1/2 x 4 1/2-inch bread pans, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 minutes, or till the dough is cresting over the rims of the pans. Bake at 400°F for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves.
The flour can be obtained on-line from King Arthur Flour's Baker's Catalogue
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1 1/2 cups Yellow Cornmeal
1/2 cup All-purpose flour
1/4 cup Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Baking Soda
2 Eggs
1 1/2 cups Buttermilk
1/4 cup Vegetable oil
FOR MEXICAN CORNBREAD:
1/3 cup finely chopped Onion
2 tablespoons chopped Green Chiles
1/2 cup shredded Cheddar cheese
Preheat oven to 400 degrees; grease a 9" square baking pan. In a medium bowl, place cornmeal, flour, sugar, baking powder, salt and baking soda; use a whisk or fork to mix well. In a large mixing bowl, beat eggs until frothy; stir in buttermilk. Gradually add dry ingredients to buttermilk mixture, stirring constantly until well-mixed. Add oil; mix well. Pour batter into baking pan; bake 25-30 minutes or until golden brown and cornbread has pulled away from sides of pan.
FOR MEXICAN CORNBREAD: Add the chopped chile peppers to the liquid ingredients; add the onion and cheese to the dry ingredients. Be sure to mix gently.
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DeeDee's Mom won prizes with her bread recipe so I had to try it. I took her recipe and cut it in half, then adapted it for instant yeast; now I make it at least once a week. This recipe makes consistently good Italian bread, much better and more flavorful than the ones in grocery stores.
3 3/4 to 4 cups unbleached all-purpose flour
(preferably King Arthur Flour Unbleached All-Purpose Flour)**
1 tablespoon sugar
1 tablespoon instant yeast *
1/2 tablespoon kosher salt
1 1/2 tablespoons olive oil
1 1/2 cups warm water (105-110 deg.F)
1 egg + 1 teaspoon water
1 tablespoon sesame seeds -- optional
Cornmeal for baking sheet
If using instant yeast, combine the flour, sugar, yeast and salt in the mixing bowl; whisk briefly to mis well. Add the oil and, using the paddle attachment, gradually add the warm water until thoroughly mixed. Change to the dough hook and knead 7-8 minutes or until dough just pulls away from the sides of the bowl, adding as little flour as possible. Dough should still be soft and tacky, not sticky. Transfer dough to a floured surface, cover with a kitchen towel and let the dough rest for about 10 minutes. Form dough into a round ball and put into a large oiled bowl, turning to coat the dough well. Cover bowl tightly with plastic wrap, place in a warm spot (about 80 degrees) and let rise for about 1-1/2 to 2 hours until dough has double in size.
Sprinkle a baking sheet with cornmeal. Gently transfer the dough to a lightly floured surface without deflating it. Shape dough into one large loaf and carefully place in the center of the prepared baking sheet. If two smaller loaves are preferred, divide dough in half and shape each one into long or round loaves. Cover the loaf(s) with a kitchen towel and let rise 30-45 minutes.
Preheat oven to 375 degrees. Beat egg with water. With a lame or very sharp knife cut 2-3 slits in the top of the loaf. Brush the top of loaves with egg wash and sprinkle on sesame seeds. Bake 30 minutes, or until bottom of loaves sound hollow when tapped. Remove bread to a rack to cool.
* If using active dry yeast, in a large mixing bowl, dissolve yeast and sugar in about 3/4 cup of the warm water until foamy, 7-10 minutes. Add remaining water, olive oil, and about 1 cup of the flour and begin mixing. Add salt and begin add the remaining flour gradually until dough has pulled away from sides of the bowl. Proceed as described above.
** The flour can be obtained on-line from King Arthur Flour Company
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3/4 cup Butter-Flavor Crisco (3/4 of 1 stick)
1 1/2 cups firmly packed Light Brown Sugar
2 tablespoons Milk
1 tablespoon Vanilla Extract (yes, that's right!)
1 Egg
1 3/4 cups All-purpose flour
1 teaspoon Salt
3/4 teaspoon Baking Soda
1 package Semi-Sweet Chocolate Chips (12-oz.)
1 cup chopped Pecans (optional)
Preheat oven to 375 degrees. In a large bowl, cream Crisco, brown sugar, milk and vanilla; beat at medium speed of elecric mixer until well-blended. Beat egg into creamed mixture. In another bowl, combine flour, salt and baking soda; mix into creamed mixture just until blended. Fold in chocolate chips, and nuts if used.
Drop by rounded tablespoonfuls of dough 3" apart onto ungreased cookie sheets. Bake one sheet at a time 10-12 minutes; cool on pan 2 minutes and transfer to large sheet of foil on countertop. Yields about 2-1/2 to 3 dozen.
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Pastry for 9" double crust pie *
7 -8 cups sliced peeled Golden Delicious apples, or Granny Smith can be substituted
Juice of 1 lemon
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 tablespoons ClearJel** or all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground cloves
Pinch ground ginger
3 tablespoons half and half
2 tablespoons Butter
TOPPING:
2 tablespoons half and half
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
Cheddar Cheese wedges for serving -- optional
Vanilla ice cream for serving -- optional
* Pie crust made with all unsalted butter or one-half unsalted butter and one-half shortening is best. Also, King Arthur Flour Company's Mellow Pastry Blend is much better than all-purpose for pie crust. It can be obtained on-line from King Arthur Flour Company
** ClearJel is great for fruit pies and can be obtained on-line from King Arthur Flour Company
Preheat oven to 450 degrees; remove chilled pastry dough from refrigerator and set aside. In a large bowl, combine apples and lemon juice to prevent browning. In a medium bowl, combine the sugars, ClearJel or flour, salt, cinnamon, nutmeg, cloves and ginger; mix well and pour over apples, tossing to mix well. Stir in half-and-half. Roll out the bottom crust and fit into pie plate, trimming to 1 inch over the edge. Spoon filling into pie crust; dot with butter. Lay top crust over apples, sealing and fluting edges; cut steam vents in the top. Brush top with cream; sprinkle with sugar and cinnamon. Bake 15 minutes; lower oven temperature to 350 degrees and bake 40-50 minutes or until crust is golden. Cool slightly on a wire rack; serve warm, with a wedge of cheddar cheese or a scoop of vanilla ice cream if desired.
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CRUST:
2 1/4 cups all-purpose flour
(or preferably King Arthur Mellow Pastry Blend)*
1 teaspoon salt
1 teaspoon sugar
1 1/2 sticks very cold unsalted butter -- cut in 1" cubes
1 teaspoon white vinegar
1/3 cup ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups water
1 tablespoon lemon zest
1/3 scant cup fresh lemon juice (about 2 lemons)
1/4 teaspoon lemon extract (preferably Lemon Oil)*
3 egg yolks
2 tablespoons soft butter
MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
Pinch kosher salt
1/2 cup sugar
CRUST (stand mixer): Fit mixer with paddle attachemnt. In the bowl, mix flour, salt and sugar 1 minute. Add butter and mix just until mixture is crumbly (should still be able to see pieces of butter). In a measuring cup mix water and vinegar together; ad a couple of ice cubes to keep it cold. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms (you should still see pieces of butter). Turn dough out onto a floured surface; use hands to bring it together into a ball and then into a round flat disk (do not overwork it). Wrap dough in plastic wrap and refrigerate at least 30 minutes before using (or up to 48 hours, or freeae up to 1 month). If frozen, let thaw overnight in refrigerator and let come to room temperature before using.
Dust work surface and top of dough with flour. Roll from center out in all directions into a circle 2 inches larger than pie plate. Carefully roll crust around rolling pin; gently unroll it over the pie plate (don't worry if edges tear slightly---patch it). Use scissors to trim excess dough to within 3/4-inch of the rim. Turn crust under itself to make a thick edge, pressing it firmly against the pan. Crimp the edges. Chill 20-30 minutes before baking pie.
Preheat oven to 375 degrees; Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper or waxed paper and fill with pie weights or dried beans. Bake until lightly browned, 20 to 25 minutes. Remove from oven and remove the weights and paper. Transfer the pie shell to a rack and cool completely.
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FILLING: In a medium heavy saucepan, combine sugar, cornstarch, flour and salt; gradually add water, stirring. In a medium bowl, combine egg yolks, lemon zest, lemon juice, and lemon extract; set aside. Bring the sugar-water mixture to a boil, stirring constantly. Cook and stir constantly over medium heat until thickened and bubbly, about 2 minutes. Reduce heat to low; cook and stir constantly 2 minutes. Remove from heat. Using a medium whisk, whisk a few tablespoonfuls of the hot filling mixture slowly into egg yolk mixture (bottom of bowl should feel warm to the touch). Transfer egg mixture to remaining filling in the saucepan over low heat; stir in the butter and cook 3 minutes, stirring constantly. Pour hot filling into pastry shell.
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MERINGUE: Preheat oven to 400 degrees. In a mixing bowl with mixer at high speed, beat egg whites, cream of tartar and salt until frothy. Gradually sprinkle in sugar 2 tablespoons at a time, beating until sugar completely dissolves and egg whites stand in stiff glossy pweaks when beaters are lifted. Immediately spread over warm filling, sealing edges to pastry and making a swirl on top. Bake 7-8 minutes or until the meringue is golden. Cool pie on a wire rack away from drafts. Refrigerate at least 1 hour before serving.
* Mellow Pastry Blend Flour and Lemon Oil may be purchased on-line from King Arthur Flour Company and really improves the flavors and consistency.
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