Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, January 31, 2019

Italian Sausage Casserole

Ingredients:
   1 pound Sweet Italian sausage
   1 green pepper diced
   1 28 oz can of San Mariano tomatoes
   2 pkgs of mozzarella cheese
   1 box of ziti pasta (or other shape desired)
   Parmesan cheese


Directions:
Crumble sausage and cook with diced peppers until no longer pink then add the tomatoes including the juice from the can. Cut the tomatoes into small pieces. Add once cup of water and let simmer while cooking the pasta.

Drain the pasta.

In the baking dish, put one layer of ziti, a layer of mozzarella, another layer of ziti then another layer of mozzarella. Then dump sausage and tomato on top. Spread evenly and shake the pan to allow juices to get to the bottom.

Sprinkle with Parmesan cheese.

Bake at 425 for 35-40 minutes.

Saturday, January 12, 2019

Caribbean Chicken Breasts



Ingredients:

  • 1 cup Ritz Cracker crumbs
  • 1/2 cup chopped walnuts
  • 8 tablespoons (1 stick) butter, melted
  • 1/4 cup (scant) dark corn syrup
  • 1/4 teaspoon salt
  • 6 boneless chicken breast halves with skin
  • 1  8 ounce can crushed pineapple, drained, 2 Tablespoons juices reserved
  • 1/2 cup frozen orange juice concentrate, thawed
  • 3 tablespoons bourbon

  • Orange, cut into wedges
  • 2 bananas, peeled, sliced
Directions:
Preheat oven to 350F. Lightly butter baking pan. Combine crumbs, walnuts, 4 tablespoons of butter, corn syrup and salt in small bowl. Loosen skin of each breast half. Stuff 16 of crumb mixture (about 1/4 cup) under skin of each. Secure with toothpick, enclosing stuffing. Season with salt and pepper.

Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.

Blend crushed pineapple and reserved 2 tablesoons juices, orange juice concentrate, bourbon and remaining 2 tablespoons butter in small bowl. Spoon the mixture over the chicken.

Baked chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish with orange wedges and banana slices, if desired.

Serves 6


For “Cordon Bleu” style:

1. Use boneless skinless chicken breast halves.
2. Place meat between two sheets of plastic wrap and pound into thin cutlet.
3. Season with salt and pepper
4. Place 1/4 cup (approximate) of filling onto the cutlet and roll up and seal the chicken as you would a cordon blue chicken with ham and cheese.
5. Place in refrigerator of at least 30 minutes.
6. Set up a station of flour, egg and bread crumbs. Season all with salt and pepper. You can add garlic and other herbs to the bread crumbs.
7. Unwrap each chicken breast and roll in flour, then egg wash and finally bread crumbs.

At this point you can place on a baking sheet on parchment paper then freeze and vacuum seal.

When ready to finish, prepare the pineapple and orange juice topping as described above.

Thaw the chicken breast of if unfrozen fry in oil in a cast iron skillet at 350 degrees about 3 minutes per side. Place in a baking dish and top with pineapple orange mixture and bake for about 18 minutes in a over preheated to 350 degrees.

Thursday, December 20, 2018

Kris Kringles



INGREDIENTS:
1/4 cup shortening
1/4 cup butter
1/4 cup sugar

1 tsp. lemon juice
1 beaten egg yolk
1 Tbs. grated orange peel
1 tsp. grated lemon peel

1 cup cake flour
1/8 tsp of salt

1 slightly beaten egg white
1/2 cup finely chopped walnuts
9 candied cherries


DIRECTIONS:
Thoroughly cream shortening butter and sugar. Add egg yolk, orange and lemon peel and lemon juice. Beat thoroughly. Stir in flour and salt. Chill until firm. Form small balls about 1/2 inch in diameter. Dip in egg white and roll lightly in chopped nuts. Press half a candied cherry in the center of each cookie.

Bake at 325 degrees for about 20 minutes.

Makes 18 cookies. Mom has a note that she doubles the recipe.

Friday, November 30, 2018

Almond Crescents



Ingredients:
1 cup butter
1/3 cup sugar
2/3 cup ground blanched almonds (use almond flour)
1 2/3 cup sifted flour
1/4 teaspoon salt
Confectioners Sugar for rolling

Yield: 5 dozen cookies

Directions:
Mix together thoroughly the shortening, sugar and ground almonds. sift together the flour and salt and work it into the avocado mixture. Chill the dough. Make pencil thick rolls by hand. Cut off 2 1/2 inch lengths and form into crescents on un-greased baking sheet. (Note: DO NOT USE CUSHIONAIR SHEET PANS). Bake at 325 degrees for 14 to 16 minutes, until set, not brown. Cool on racks. While slightly warm, roll in the confectioners sugar.

Saturday, June 9, 2018

Chicken Breast - Sous Vide

Ingredients
1. Boneless, Skinless Chicken Breast’s
2. Salt
3. Pepper
4. Garlic powder
5. Fresh Rosemary

Sous Vide Settings:
Temp: 150
Time: 60 minutes for two small chicken breasts

Directions:
Season chicken with salt pepper and herbs then add a few lemon slices on top of each breast.

Place into food saver bands and seal under vacuum.

Sunday, February 25, 2018

Ginger Carrot Soup with Crumbled Bacon

INGREDIENTS:
2 Tablespoons sweet cream butter (use clarified for Whole30)
2 Onions chopped
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger
Salt and White Pepper

Directions:
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 20 minutes).

Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.

Salt and pepper to taste.

Serve with crumbled bacon on top.

Wednesday, December 27, 2017

Chef Cary Christmas Day Breakfast Casserole

Ingredients:

4-5        slices sourdough bread-cubed
2           cups grated cheddar cheese*
1 lb       breakfast sausage
4-5        eggs
3/4 tsp  dry mustard
2 1/4     cups milk + 1/2 soup can milk
1           can condensed cream of mushroom soup (save can)

Preheat oven to 300 degrees.  Brown and drain grease from sausage.  Grease a 9x13 casserole dish, and add sourdough bread.  Sprinkle cheese on top of bread, then sprinkle sausage on top of cheese.  Beat eggs and add dry mustard and 2 1/4 cups milk.  Pour egg mixture over bread, sausage and cheese; referigerate overnight.  Prior to cooking, mix condensed soup with can of milk until combined.  Pour over ingredients in casserole dish and bake 1 hour in oven.  

*extra cheese will add to flavor