Fr. Paul Seil’s
Food For Thought
As seen on PM Buffalo
In a skillet
(one with an oven proof handle) melt:
2 to 3 Tbsp.
butter
1 to 2 tsp.
sugar
3 apples,
peeled, cored and thinly sliced
1/3-cup water
(or apple cider)
Cook on the
stovetop for 10 minutes until apples are tender but not mushy.
Unwrap a puff
pastry and place it over the top of the skillet. Trim off edges. Place in a 350* oven and bake for 15 – 20
minutes. Turn on to a plate. Serve
immediately with vanilla ice cream or simply by sprinkling with powered sugar
on top.
Toast Italian
Bread and set aside
Microwave 3
to 4 slices of panchetta – 2 minutes on high power
In a small
bowl add 1/3-cup mayo
A few shakes
of garlic powder
1 Tbsp. Dijon
mustard and mix well.
Assemble sandwich. With iceberg lettuce, panchetta, garlic-mayo and tomatoes.
In a blender
combine:
1 cucumber,
peeled and chopped
Juice of 2
lemons
5 cups of
water
Sugar to
taste
Blend well and strain. Serve over ice.
In a food
processor add:
2 cups
chickpeas, drained
1 tsp. Tahiti
1 tsp. sesame
oil
½ tsp. cumin
2 cloves
garlic
½ cup
reserved liquid from chickpeas
Juice of 1
lemon
Process. Serve on toast points.
Rub lamb
chops with Dijon mustard
Sprinkle with
salt and pepper
Sear on both
sides
Bake at 350*
for 20 minutes.
Flour both
sides of the fish
Sauté in pan
– remove fish and keep warm.
Prepare
sauce in the same pan. Add:
2 Tbsp.
butter
½ onion,
chopped
Lemon skin
½ c pepper,
chopped
1 tomato,
chopped
½ cup white
wine.
Reduce sauce and pour over the top of the fish.
Chop iceberg
lettuce and place on dinner plate.
In a small
bowl add:
½ cup mayo
1 Tbsp. Dijon
mustard
¼ cup white
balsamic vinegar
½ cup hard
Italian cheese, chunked
Fresh ground
pepper
Mix well.
Pour over lettuce.
1 tomato,
sliced thick
Mozzarella
cheese, sliced thick
Basil
Place
tomatoes slices on a serving plate. Top
them with cheese slices. Top the cheese with a few leaves of basil. Set a side.
Coat the scallops
with cornmeal and grill (a stove top grill pan works well.) Once the scallops
are cooked, place on top of the basil leaves.
Drizzle each scallop pile with balsamic vinegar.
Into a food
processor add:
1 cup or so
of pitted black olives
2 cloves of
garlic
1 Tbsp.
capers
1 sprig parsley
1 Tbsp.
anchovy paste
Red pepper
flakes – to taste
¼ cup olive
oil
Process until chunky. Serve on toast points or crackers.
Cut leeks
into 1-½ inch segments and boil for 20 minutes. Drain. Place in bowl.
In a dry
skillet roast 3 Tbsp. mustard seeds.
Cook over low flame until you can smell them. Turn off stove and remove
skillet from stovetop.
Place seeds
in coffee grinder and grind.
In a small
bowl add:
Half of the
ground seeds
2 Tbsp. red
wine vinegar
2 Tbsp. olive
oil
Salt and
pepper to taste
Mix well and
pour over leeks.
5 lbs.
Brisket
Carrots,
peeled and cut into ¼’s
White
potatoes peeled and cut into halves
Small bunch
of celery, sliced
2 yellow
onions, sliced thin
1 – 2
envelopes onion soup mix
Salt and
Pepper to taste
Preheat oven
to 325*
Place brisket
in a large roasting pan. Cover with onions and celery. Surround with potatoes and carrots. Top with
onion soup, salt and pepper. Cover
tightly with aluminum foil and bake 2 ½ hours on middle rack. Uncover carefully. Brisket should be fork
tender. (You can cook it another hour uncovered if you like)
1 brick cream
cheese
½ cup sweet
relish
Mix well.
Spread about
a teaspoon of cream cheese on a piece of hard salami and roll into horns. Use toothpicks to hold together.
In a sauce
pan add:
3Tbsp butter
3 Tbsp. flour
Cook about 2
minutes. Add 3 cups hot milk. Stir with a wire whisk. Add salt, pepper and
nutmeg. Cook until the sauce coats the back of a spoon.
Cook fish in
olive oil (about 10 minutes per inch)
Pour béchamel
sauce over fish.
You can
flavor the sauce with fresh dill weed and a little dill pickle juice. Or you can fry up peppers and tomatoes and
add it to the sauce.
Peel
plantains and cut into chunks. Whack each chunk with a potato masher. Fry in hot oil until brown and crispy. Drain on paper towel. Sprinkle with salt.
Equal parts
of Coconut milk and coconut cream; mix well.
Turkey Roll Ups
Lightly flour
turkey tenderloin. Place one piece of ham on top of the turkey. On top of the ham place 1 cheese stick. Roll
up and tie with string. Fry in butter to brown. Transfer to a baking dish and cook in a 350* oven for 30 minutes.
Sauce
With the
leftover butter that was in the frying pan, add about 3 Tbsp. cranberry sauce
and ½ cup Marsala wine. Reduce. Pour
over baked turkey rolls.
Potato Latkes
Shred 2
potatoes and place in cheesecloth. Ring
out water, place in a bowl. Grate an onion
in the bowl add 2 eggs and about 2 Tbsp. breadcrumbs. Mix well. If mixture is
to wet add more breadcrumbs if it is too dry add a bit of water. Form into patties. Fry in hot oil until brown turning only once. Serve with sour cream or applesauce.
Creole Shrimp
In a large
pot add 2 Tbsp. vegetable oil and heat.
Add ½ onion, diced; 2 cloves of garlic chopped; red and green bell
pepper, sliced; 2 stalks celery, chopped; basil, thyme, cayenne pepper to
taste; 1 can of chopped tomatoes. Cook
about 30 minutes on the stovetop. Add
raw shrimp and cook about 15 additional minutes. Serve over rice.
Drunken Grapes
Wash green
seedless grapes and poke the grapes with a fork. Place grapes in a glass bowl.
Pour sweet white wine over grapes and freeze for 2 hours. Remove from freezer and place in serving
dishes. Dust with sugar and serve
immediately.
Pecan Chicken
Soak chicken
parts in buttermilk for at least 1 hour.
Then dredge chicken in seasoned flour, eggs and again with flour. Place chicken in a deep fryer at 350* for
about 20 minutes.
In a skillet
add ½ stick butter; ½ cup honey and ½ cup pecans. Pour over chicken.
Shrimp Cocktail Sauce
In a small
bowl add: ketchup, horseradish, balsamic vinegar, tarragon, basil and garlic
power. Mix well.
Shrimp Appetizer
In an oven
safe dish place 3 – 4 shrimp. Dot with
butter, breadcrumbs and saffron. Bake
at 350* for 15 minutes.
Olive Salad
In a food
processor add a jar of green olives, 2 carrots, 2 stalks of celery. 2 cloves of
garlic and coarsely blend. Place in a
bowl and add: 2 Tbsp. red wine vinegar, ¼ cup olive oil and mix well. Let set
in the refrigerator overnight. Use on
Muffaletta Sandwich or on fish.
Crabmeat Avery
In a pot add:
2 sliced peppers, 2 stalks chopped celery, ½ stick butter, 1 clove chopped
garlic, 1 tsp. oregano, 1.2 chopped onion, cayenne pepper to taste or hot sauce
to taste and 1 pound of imitation crabmeat.
Cook until vegetables are tender.
Add Sauce.
In a bowl
mix: ½ cup mayo, 1 egg, 2 Tbsp vinegar, 1 Tbsp. Dijon mustard. Add to crabmeat.
Pour into
greased ramekins and bake at 350* for 10 minutes.
1 bunch of
fresh spinach, washed, dried and chopped a little
3 cloves of
garlic, peeled
1 slice of
good bread (if using baguette, use two slices
A pinch of
salt, paprika, cinnamon, cumin and cayenne
½ tsp.
vinegar
1 small can
garbanzo beans, drained and rinsed
2 tbs. olive
oil
Blanche the
spinach in a little salt water, then rinse under cold water to refresh. Squeeze dry. Heat a tsp. of the oil in a
skillet and fry the garlic until toasty.
Remove and set aside. Fry the
bread in the same oil until nicely browned.
Put the
garlic and bread in a mortar; add the salt and vinegar and mash to a
paste. Put the remaining tbs. of oil in
the same skillet and add the bread/garlic paste, the spice, the spinach and the
garbanzo beans. Sautee for about 5
minutes. Add a little water if it gets
dry. Serve with crusty beans or a side
dish. Good hot or at room temperature.
1lb. bacon
cut in half
1 lb. pitted
dates (the larger the better)
4 oz. blue
cheese
Preheat oven
to 350* Slice dates in half and to open them up. Pinch off a bit of cheese and place in the center of the date.
Close the date and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish that has sides.
Bake until
the bacon is crispy – about 20 minutes or so.
1 pkg. pita
bread
½ cup olive
oil
Ground
pepper, garlic powder, dried basil and dried oregano, to taste.
(Any of your
favorite spice flavors can be used)
Preheat the
oven to 350* Ct each pita into 8 triangles.
Place on a lined cookie sheet. In a small bowl combine other ingredients. Whisk.
Brush on triangles. Bake for
about 7 minutes, turning once. These can also be made sweet with sugar and
cinnamon.
1 pkg. flat
bread
1 tsp. olive
oil
1 tsp. salt
1 tsp dried
thyme
4 oz. goat
cheese
8 dried figs
1 medium red
onion, thinly sliced
Place figs in a small saucepan and cover with water and boil for about 10 minutes until they are soft. Drain, chop and set aside. In a skillet add olive oil and onions cook until they are brown about 5 – 8 minutes. Place the flat bread on a lined cookie sheet or a pizza stone. Drizzle the bread with olive oil. Top with the onions and the chopped figs. Dot with the goat cheese. Place in a preheated 400* oven for about 20 minutes.
Olive and Fig Tapenade
1 cup dried figs
½ cup water
2/3 cup
pitted kalamata olives
2 Tbsp.
balsamic vinegar
2 cloves
garlic
1tsp. dried
rosemary
1 tsp. dried
thyme
Salt and
pepper to taste
1/3 cup
chopped walnuts
1 (8oz) pkg.
cream cheese
Combine figs
and water in a saucepan and cook over medium heat. Bring to a boil for about 10
minutes. Drain some of the water. And
add to a food processor. Also everything else except the nuts and the cream
cheese. Process until chunky. Pour over cream cheese. Add nuts over the top.
5-6
portabella Mushrooms – cleaned
5-6 slices of
ham
5-6 slices of
Provolone Cheese
Oregano
Basil
5-6 tsp.
Marcella Wine
Clean
mushrooms and place in a baking dish.
Top mushrooms with 1tsp. each of Marcella wine. Add to each mushroom: a
piece of ham, a pinch of oregano, a slice of cheese and basil to taste. Bake at 350* for 15 minutes. Cut into pie shaped wedges.
Peal pears
and cut bottom off so the pear stands upright. Leave the steam on. In a
saucepan cover the pears with 1-cup water, 1 cup red wine, ¼ cup sugar and a
few pistils of saffron and a splash of vanilla. Simmer about 1 hour but DO NOT boil. Remove from liquid. Using
that liquid to make a sauce to pour over the pear.
To the
poaching liquid add ¾ cup of sugar and reduce until thick syrup forms. Plate the pear and drizzle with syrup. Add a piece of blue cheese on the side.
Note: You can also add lemon or lemon zest to the
poaching liquid for a different flavor.
Olives
1-cup olives
from the olive bar at the supermarket
A pinch of
chill powder
¼ cup orange
juice
In a bowl
combine all ingredients and mix well. Chill at least one hour. Serve.
Wrap figs
with prosciotto. Place in a baking dish.
Bake at 350*
for 20 minutes. Remove to a plate and drizzle with honey.
White Bean
Appetizer
1 can white
beans, including liquid
½ tsp.
tarragon
1 tsp. garlic
powder
¼ cup
Parmesan cheese
3 Tbsp. white
balsamic vinegar
Place
everything in a bowl. Mix well and
chill. Serve over toast points.
Use bread as
a replacement for crackers. But before spreading your dips on top, first
drizzle the bread with a little olive oil or rub it with a clove of garlic.
With fish you
need to remember one simple rule: Bake 10 minutes per inch.
Quick Sauce
1 tomato,
diced
1/3 cup white
wine
2 Tbsp.
butter
Tarragon to
taste
Put
everything into a skillet and cook for 5 minutes. Pour over fish.
Champagne
Pour about a
shot of Cassis into a flue glass. Fill glass with champagne. OR fill a flute
glass with equal parts of peach nectar or champagne.
Place a full
head of garlic into a baking dish and bake at 350* for 45 minutes. Then squeeze out garlic and spread over
bread.
Do not poke
or slice the skin of the dog. Cook slow
over hot coals until the skin splits.
Enjoy!
Grilling:
Cook fast over high heat.
Smoking: Cook
over low indirect heat for a long time – usually over woodchips.
Rub a whole
chicken with half of a lemon, and then place the lemon in the cavity of the
chicken.
Take a whole
head of garlic – cut off the end and rub on the chicken; then place it in the
cavity of the chicken.
Rub chicken
with salt.
Chop your
favorite fresh herbs and rub on chicken and place in the cavity.
Anoint with
oil and place on the cool side of the grill for about 60 – 90 minutes or until
a meat thermometer reads 190*
Use pocket
less pita bread or some type of flatbread.
Cover bread with a mixture of tomato paste and olive oil. Then add your favorite toppings. Fr. Paul likes artichokes and mozzarella
cheese with caramelized onions and red basil.
He also likes goat cheese, caramelized onions and crasisns. Place bread on grill and watch as to not
burn the bottom of the bread. This
should take about 2 – 4 minutes.
Salt and
pepper the thighs. Place on the cooler
side of the grill and cook about 60 – 90 minutes or until a meat thermometer
reads 190* During the last 10 minutes of cooking brush with a HONEY LIME
GLAZE.
In a small
bowl combine: the juice of one lime about 2 Tbsp. of honey and a dash of garlic
powder. Mix well.
Place your
favorite pepper over a hot fire until the skin is charred. Cool in a paper bag. Peel away skin and seeds. Enjoy.
In a piece of
foil add about one tsp. of olive oil.
Place fish on top of oil. Top fish with some type of tapanade. (Can find in a jar in the grocery store or
see Fr. Paul’s Olive Tapanade recipe above)
Wrap fish
loosely in the foil and grill about 10 minutes per inch of fish. Unwrap and enjoy!
Peel a fresh
pineapple and cut into large chunks.
Sprinkle with cinnamon. Grill
for about 2 – 4 minutes.
Homemade Dry
Rub
In a large bowl
add: Salt, basil, oregano, pepper, chili powder, cumin, red child pepper
flakes, and mix well. This can be saved
in a sealed container and place in a cool dry place.
Rub over
skirt steak and place steak over a hot grill.
Cook about 5 minutes on the first side, turn and cook about 3 minutes on
the other. Allow meat to rest about 5 minutes before cutting AGAINST the grain.
***When using
a dry rub on Pork add Caraway seeds for added flavor***
Rub the
tenderloin with dry rub and place on a hot grill for about 15 minutes on one
side, turn once. Continue to cook for
about 5 more minutes. Let meat rest about 5 minutes before cutting.
Line a cookie
sheet with parchment paper.
Cut tomatoes
in ½ inch thick rounds
Place on
sheet.
Drizzle with
olive oil
Add salt and
pepper
With the oven
at 300* cook for 1 hour.
In a blender
add 1 cup Extra Virgin Olive Oil
Roasted
Tomatoes
Pinch of
dried basil and salt.
Crush a whole
bulb of garlic. Cut cloves into chunks.
Into a large
soup pot add 2 T olive oil and salt, oregano and basil. Add the garlic and cook but do not brown.
Add 1 qt. chicken stock. Boil and then simmer at least 30 minutes. At the end of the cooking time – whisk in an
egg. Serve with croutons.
Cook pudding
according to the instructions on the package. At the end of the boiling time
add 3 oz. chocolate chips. You can also
add 2 Tbsp. Grand Manier for an adult Tart.
Place in tart
cups and refrigerate.
In a tall
glass add 2 scoops of Cinnamon ice cream.
Pour sparking
apple cider over the top and top with whipped cream. Add caramel sauce to the top and sprinkle some cinnamon over the
cream.
Season meat
with pepper, salt and garlic powder.
Slash red wine over the top.
Place in a baking dish and bake 450* for 20minutes then at 350* for 40
minutes. Pour the juice on top of the
meat- serve with BBQ sauce on the side.
Cut corn
tortillas into quarters. Let them sit out overnight to dry. The next day fry in canola oil – 400* until
light brown. Drain and sprinkle with seasoning of your choice.
In a bowl add
2 avocado diced
1/3 of a
minced onion
1 whole
tomato diced or use the roasted tomatoes
Cumin, salt
and pepper
Canned green
chili peppers
Cilantro
chopped
4 Tbsp.
limejuice
Mash with a
potatoes masher.
Serve with
Corn chips.
In a bowl add
blue cheese
Sour cream
½ tsp.
cinnamon
½ tsp. cloves
1 tsp garlic
powder
Pinch of salt
Stir well.
Season the
pork with salt and pepper –Sear meat on all sides cook about 10 minutes in the
pan and then about 20 minutes in a 350* oven.
In a frying
pan add 4 peeled and sliced apples
Cinnamon,
sage, salt, pepper
½ onion diced
A handful of
raisins
Butter cook
until apples and onions are tender. Add
a splash of cider or wine at the end and then just cook off another 5 minutes.
Serve over
the pork.
Toast up 2
slices of Italian bread, add a drizzle of olive oil onto each slice.
On a piece of
waxed paper place a few slices of your favorite cheese. Place in microwave for 20 SECONDS. Transfer to the bread and enjoy.
In a large
bowl whip 1 egg white
½ c brown
sugar
1 tsp. cloves
1 tsp.
cinnamon
½ tsp.
vanilla
1-pound
pecans. Mix well. Place on buttered cookie sheet, bake at 350* for 30 minutes
To a skillet
add 2 Tbsp. olive oil.
Peel apart
the Brussels sprouts – like cabbage
4 cloves
garlic, sliced
2 Tbsp. white
balsamic vinegar
½ stick
butter
½ onion,
diced
A handful of
raisins.
Cook until
leaves of the sprouts are tender and the onions are cooked about 10 minutes
or so.
In a bowl add
mayo, 2 tbsp. diced onions, bacon bits, black olives and shredded cheese. Mix
well and spread over little slices of rye bread. Bake at 400* until brown.
3 onions, sliced
3 strips of bacon
Place in a large pot and
cook until bacon is crispy and onions are tender.
Add: 3 apples, peeled and
sliced
Salt and pepper to taste
2 cups dry white wine
1 cup apple cider
Cook at least 2 hours.
Pour into a crock. Top with buttered French bread and a slice
of cheese. Place under the broiler
until cheese is bubbly.
In a skillet add 2 Tbsp.
olive oil
Add a shallot and cook
until translucent.
Seed 2 pomegranates
Add to the skillet.
Add 2 – 3 Tbsp. cilantro
2 Tbsp. limejuice
Salt and pepper to taste.
Heat. Cool and serve over meat.
Before cutting the squash
in half-length wise place in the microwave for about 2 minutes. This will
soften the squash and make it easier to handle.
Then slice, scrap out
seeds and place in a roasting dish with ½ cup water. Roast at 350* for 25
minutes. Remove from oven and scrap the squash into a platter. Serve like spaghetti.
Cut the bottoms off of
tomatoes and place in a baking dish.
In a bowl add 1 patty of
cooked pork sausage
Squeeze some of the juice
from the tomatoes over the sausage
Add 2 Tbsp. Parmesan
cheese
2 Tbsp. breadcrumbs
A pinch of basil
Salt & pepper
1 egg
Mix well and stuff
tomatoes.
Bake at 350* for 20
minutes.
Quarter an onion and peel
off the skin.
Place skin side down in a
baking dish and pour olive oil over the top of the onions.
Pour balsamic vinegar
over the onions.
Bake 350* for 1 hour.
Serve at room temperature
with a sprinkling of Parmesan cheese over the top.
3 – 4lbs. chuck roast,
cubed
3 slices bacon
In a Dutch Oven add bacon
and cook until crispy.
Add 2 Tbsp. of olive oil
to the pot.
Then dust meat with flour
and brown in oil and bacon fat.
Add root Vegetables like:
potatoes, onions, garlic, turnips, carrots, and celery.
Add 2 cups red wine
1 can crushed tomatoes
Simmer at least 3 – 4
hours.
Pound chicken breasts
between waxed paper, until thin.
Dip in an egg wash, and
then into flour, which has been seasoned with salt and pepper.
Fry in a skillet with 2
Tbsp. butter and 2 Tbsp. olive oil.
Remove chicken and keep
warm. In the same skillet make the sacue.
Sauce
3 Tbsp. butter
Juice of 1 lemon
1 Tbsp. capers
2 tsp. chopped parsley
Reduce and pour over the
chicken.
In a dry skillet dry
roast about 1-cup hazelnuts
In a saucepan crumble 4
oz. Gorgonzola cheese
Add ¾ cup heavy cream
A pinch of nutmeg, salt
and pepper.
Stir to melt cheese.
Cook pasta, drain and
then add the nuts to the pasta. Pour
cheese sauce over pasta.
Pour your favorite
pancake mix into a bowl and prepare as per the directions on the box. Add 1 tsp. cinnamon
¾ tsp. cloves
1 1/2 tsp. ginger
Mix well.
Make pancakes.
Serve with toasted nuts
and caramel sauce.
In a saucepan add:
4 cups whole milk
1 pkg. semi-sweet
chocolate chips
1 crushed candy can
Stir until chocolate is
melted.
Pour into mug. Top with
whipped cream. Garnish with a candy cane.
Glaze Sauce for Ham
In a saucepan add:
1 cup golden raisins
1 cup orange juice
1 cup white wine
1 cup orange marmalade
1 Tbsp. Dijon mustard
Boil down until tit becomes
a sauce and pour over the ham.
Holiday Cheese Ball
Into a mixer add:
1 pkg. softened cream
cheese
A splash of Irish Cream
Syrup
Mix well.
Mold into a ball with
your hands.
Roll in crushed nuts.
Refrigerate until ready to serve.
12 oz. bittersweet
chocolate chips
2/3 cup unsalted butter
¾ cup sugar
Melt in a double
boiler. Cool. Beat in 5 egg yolks.
In another bowl beat egg
whites until stiff peaks form. Fold these into the chocolate mix. Also fold in 1/3 cup ground almonds
Grease and flour a
spring-form pan. Pour batter into pan bake at 350* for 40 minutes.
Beef Dry Rub (Gift
From the Kitchen)
Grind Coriander seeds
&black peppercorns and place in a bowl.
Add:
Salt (salt should be 1/3
of this rub)
Garlic power – to taste
Cayenne pepper to taste
Oregano
Mix and place in
decorative jars.
If making a rub for
pork use Caraway seeds instead of Coriander seeds.
Rub mayo over the chicken
and marinate at least 2 hours if not overnight.
Crush the cornflakes and
press onto chicken.
Bake at 350* for at 1
hour or until chicken is done.
FOR THIS RECIPE LOOK AT
THE RECIPES FROM ANNUNCIATION PARISH BART BUTTITTA ON THE MAIN RECIPE PAGE.
Place scallops in an egg
wash and then into breadcrumbs. Fry in oil and drain.
Heat a taco shell and
line the shell with scallops.
Add tomatoes, lettuce,
cheese and sauce. Roll up and enjoy.
Sauce for Tacos
In a small bowl combine
2 Tbsp. mayo
A pinch of chili powder
Limejuice
Cilantro
Mix well.
Lamb Shanks
Season with Salt & pepper & flour
Brown in olive oil
In a pot add shanks:
Carrots
1 jar Mediterranean Eggplant Mix
1 cup red wine
1 can crushed red tomatoes
chopped parsley
Oregano
½ bag pearl onions
2 Tbsp. Dijon mustard
1 handful split fava beans
1 lemon sliced
Cover and simmer 2 to 3 hours
Lamb Burgers
1 lb. Ground lamb
1 red onion chopped
½ cup chopped black olives
1/3 cup feta cheese
Oregano, salt & pepper to taste
Form a patty and grill 6 minutes on each side.
Topping for Lamb Burgers
In a bowl mix:
1/3 cup yogurt
1/3 cup sour cream
1/3 cup shredded cucumber
1 Tbsp. Mint, chopped
Salt & Pepper
Pour over burger
French for a mixture of
flour and butter or other fat, usually in equal proportions, cooked together
slowly and used to thicken sauces and soups.
The darker the Roux the nuttier the taste.
Mother’s Day Parfait
In a bowl mix:
4 oz. Cream cheese
4 oz. Chocolate pudding
In a wine glass place some chunks of angel food cake and layer with pudding
mix, chocolate chips and repeat. Top
with whipped cream and a cherry. Chill.
Mother’s Day French Toast
In a bowl mix:
2 eggs
13/ cup heavy cream
Dip thick sliced – day
Old Italian bread into egg mix.
Fry on both sides.
In a pan add 2 chopped
bananas
2 Tbsp. Butter
3 – 4 Tbsp. Brown sugar
Melt sugar and cook bananas. This mix may be thick. Thin this out with ¼ up of
OJ. Pour over French Toast.
French Toast Appetizers
In a bowl mix:
2 eggs
13/ cup heavy cream
Dip thick sliced – day
old Italian bread into egg mix.
Fry on both sides.
Top toast with chopped Peppadew peppers and 1 slice of cheese. Place bread in a
baking dish and place in a 350* oven for 5 minutes until cheese melts. Remove and cut into small pieces.
Puttanesca Sauce
In a sauce pan brown chopped panchetta
Add 4 cloves of garlic, crushed
2 Tbsp olive oil
minced parsley
½ pt. Cherry tomatoes
1 28 oz. can crushed tomatoes
2 Tbsp. Anchovy paste
½ cup olives
½ red onion, chopped
Crushed red pepper flake
to taste
Cook about 30 minutes
Pour over pasta and top
with cheese.
1 loaf French bread,
sliced
In a bowl add:
½ stick butter, soften
1 Tbsp. fresh chopped
parsley
1 tsp. Garlic powder
Mix well and spread on
bread.
Loosely wrap bread in
foil and place on grill in indirect heat for 10 minutes.
In a large stock pot
layer:
Small white potatoes and
drizzle with olive oil.
Raw shrimp
Leeks
Clams
Mussels
Smoked sausage
Lobster tails or lobster
halved
Corn
2 cups white wine
Salt and pepper and any
other seasonings you like (Bay leaves – red pepper flakes)
Cover with a tight lid
and cook 1 hour on stovetop. Pour out
onto a platter, being careful to avoid any sand in the bottom of the pot.
Husk corn to its last
layer. Soak in water about 10 – 15
minutes. Place on grill for 30 minutes.
In a large pitcher add:
1 bottle cheep red wine
The juice of 1 lemon, 1
lime and 1 orange
Add 2 cups OJ
¼ cup rum
1 Tbsp. sugar
Add fruit slices
Mix well. Chill at least 1 hour.
Salt and pepper meat.
Grill 5 – 7 minutes on each side over medium heat. At the last minute brush
with Glaze.
In a bowl whisk together:
2 Tbsp. mint jelly
1 Tbsp. Dijon mustard
1 clove chopped garlic
Salt and pepper to taste
1 tsp. Vinegar
Salt and pepper
meat. Grill over indirect medium/high
heat for 30 – 45 minutes. During the last 2 minutes of cooking brush on BBQ
sauce.
1 lb. pancetta, cooked
until crispy
½ cup breadcrumbs
½ cup mayo
1 Tbsp. fresh chopped
parsley
Scoop out the flesh of a
Roma tomato. Cut off bottom of tomato
so it sits flat on a dish. Stuff with
mixture.
1 28 oz. can Plum
tomatoes
1 pt. Cherry tomatoes
Parsley
Basil
Salt and pepper to taste
Small, fresh mozzarella
balls, halved
1 clove garlic, minced
Pass through a strainer.
Top bread.
Serve immediately.
In a blender add:
1 28 oz. can crushed
tomatoes
½ tsp. Salt
½ tsp. Paprika
½ tsp. Cumin
Juice of 1 lime
1 cucumber, peeled and
seeded
1 red bell pepper
1 onion
1-cup water
¼ cup olive oil
¼ cup wine vinegar
1 clove of garlic
4 cups bread, cubed
Working in batches, blend
until smooth. Pass through a strainer.
Chill 2 hours. Top with avocado garnish.
½ avocado
2 Tbsp. sour cream
Mix well.