I`m a mere genteel gentleman with simple to complex tastes and
interests. Although I received more compliments over my recipes
than hits on my guest book (hint hint) its great to know folks
appreciate the epicurean delights to be created within ones`
kitchen. Here`s all the recipes I have compiled over years that I
don`t mind sharing - yes there are recipes I won`t be giving out...
Remember recipes are like playing Jazz - create your own rendition
of the meals you see and ba da bing ba da boom you`re on your way
to becoming another chef on the telly, LOL enjoy!
New Years Day Black-eyed Peas
3 - 16 oz. cans black-eyed peas
1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
1 - 16 oz. can chopped tomatoes
1/2 cup real bacon bits or 1/2 cup of the Smithfield Ham,
chopped
Salt and Pepper to taste
1 clove garlic minced
Saute onion & celery until tender.
Combine with black-eyed peas, tomatoes, bacon bits or ham,
garlic, salt and pepper in baking dish.
Bake for 30 minutes at 325 degrees.
Bourbon Balls
3 cups vanilla wafers, crushed
2/3 cup confectioner`s sugar
1 cup nuts, chopped
2 Tbsp. light corn syrup
2 Tbsp. cocoa
1/2 cup bourbon
Extra confectioner`s sugar
Combine all ingredients and mix well. Form into 1/2 inch balls and
roll in confectioner`s sugar. Wrap in wax paper.
Makes about 45 - 50.
Pumpkin Soup
2 tablespoons butter
1 cup chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
2 Italian tomatoes, diced
1 can pumpkin puree, unsweetened
4 cups canned chicken stock, warmed
Fresh grated nutmeg
Salt
Pepper
1/2 cup heavy cream
2 scallions, thinly sliced
In a heavy large saucepan, melt butter over medium heat. Add onions
and cook until tender, about 5 minutes. Stir in spices, tomatoes,
and pumpkin puree and bring to a simmer. Stir in warmed stock and
return to a simmer, then cook for 20 minutes. Puree soup in three
batches in a blender. Season with nutmeg, salt, and pepper. Stir in
cream and return to simmer. Serve with sliced scallion.
FRESH GREEN BEAN AND ALMOND SALAD
1 pound fresh green beans, ends trimmed away
1 Vidalia onion, chopped
1/3 cup sliced almonds
1 yellow pepper, seeded and sliced
Dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
1/2 tsp. dry mustard
1 tsp. oregano
Salt and pepper to taste
Place green beans in a saucepan and add just enough water to cover.
Bring water to a boil and cook beans until crisp-tender. Remove
from heat immediately and drain off water. Combine dressing
ingredients and pour over beans. Add yellow pepper, onion and
almonds. Toss and serve. You can serve this dish warm or let it
chill out in the refrigerator for a few hours before serving. Don`t
serve it too chilled, however, because olive oil will separate and
set up if it gets too cold. If this happens, just let the dish sit
at room temperature for a few minutes before serving.
SEA BASS
3 - 4 fillet Sea Bass
Fresh Lemon & Lime juice
Paprika
Salt & Pepper
1/2 Teaspoon Garlic paste
Olive Oil
1/2 Cup of Ale (beer)
2 Eggs
Corn Meal
Flour
Vegetable Oil
Soak fish in fresh Lemon and Lime about 20 minutes
Egg Wash: mix eggs, garlic paste & beer and set aside
Pat dry and season with salt, pepper, and paprika and sit to the
side. Heat vegetable oil in your frying pan (Oil must be HOT) Seal
in favors with a light coat of Olive oil and allow to marinate
10-15 minutes
coat fish with egg wash
coat fish with corn meal (season conmeal with your favorite
seasoning)
coat fish with flour
Place into pan and fry for 3 - 4 minutes on both sides. Garnish
with Cilantroand enjoywith sweet and sour sauce, balsamic rice
and/or grilled portebello mushrooms
SZECHWAN SEARED TUNA WITH SOY-MUSTARD SAUCE
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 and 1/2 tablespoons lime juice
1 tablespoon grated fresh ginger
6 tablespoons grapeseed oil
4 three-oz. pieces lean sushi-grade Ahi tuna
Salt, to taste
Coarsely cracked Szechwan pepper, to taste
2 oz. mixed baby greens
In a bowl, whisk mustard, soy sauce, 2 tablespoons lime juice,
ginger,
and shallot. In a steady stream, add 4 tablespoons oil, whisking
constantly until blended. Season tuna with salt and pepper. In a
frying pan over high heat, warm 1 tablespoon oil until nearly
smoking. Add tuna and sear, about 30 seconds per side. Immediately
remove from pan. In a bowl, combine greens, remaining tablespoons
of oil, lime juice, and salt.
Toss to mix and divide among four salad plates. Slice tuna into
1/4-inch thick slices and divide among plates, fanning sliced next
to salad. Drizzle 1 tablespoon soy mustard over each serving, and
serve immediately.
MARINATED TUNA STEAKS W/ TOMATO RELISH
6 - 8 tuna steaks
8 oz. Italian dressing
1 tsp. paprika
Fresh ground pepper
Marinate tuna steaks in dressing and sprinkle with paprika and
pepper. Allow tuna to marinate for several hours before grilling
over medium-high coals until fish is flaky but not overcooked.
Serve with tomato relish.
TOMATO RELISH
2 fresh tomatoes, chopped
1/4 cup fresh parsley, chopped
1 cup ripe olives, pitted and sliced
1 Tbsp. fresh lemon or lime juice
Salt and pepper to taste
Combine all ingredients and allowto sit at room temperature for
about 1 hour before serving. This main course is very good.The tuna
is nicely complimented by the relish. Please don`t overcook the
tuna. It is best when just alittle pink in the middle. For some
added flavor, sprinkle a little soy sauce on the tuna while
grilling. There is something about the combination of soy sauce and
Italian dressing that really makes for an interesting flavor with
grilled tuna.
RHUBARB AND STRAWBERRY CRUNCH
4 cups of cut up rhubarb
1 large package of strawberry Jell-O (dry)
1 and 1/2 cup sugar
1 yellow or white cake mix
1 Tbsp. butter.
Spread rhubarb in bottom of pan;
sprinkle one large size package of strawberry Jell-O over
rhubarb(dry). Sprinkle 1 and 1/2 cup of
sugar over all. Add one yellow or white cake mix (dry) spread over
all - evenly. Add 2 cups water spread over the top and 1/2 cube of
butter dotted around the top. Bake at 375 for about an hour, or
until golden brown and bubbling.
The Skinny: Use sugar-free Jell-O
CHERRY SPOON SWEET
try it on toast, ice cream, waffles, etc. The beet in the recipe
provides extra color as well as earthy flavor.
2 lbs. very firm sweet cherries
2 cups sugar
1/4 cup fresh lemon juice
1 red beet, washed, trimmed, and quartered
2-3 teaspoons vanilla extract
Place cherries and sugar in a large bowl; toss gently to mix well.
Cover and refrigerate overnight. Transfer cherries and their syrup
to a medium pan and heat over medium heat, stirring occasionally,
until sugar dissolves and syrup comes to a boil, about 10 minutes.
Boil gently for three minutes more. Allow to cool completely, then
transfer cherries with a slotted spoon to a clean bowl and set
aside.
Boil syrup in pan for one minute overmedium heat. Add lemon juice
and beets, and continue to boil until syrup reaches the soft-ball
stage-or 240 on a candy thermometer (about 15-20 minutes). Add
cherries and boil for twominutes.Remove pan from heat again, and
stir in vanilla. Cool completely, then discard beets. Transfer the
mixture to a clean quart jar, and store in the refrigerator.
VINEGAR PIE
1/2 cup butter
1-1/4 cup sugar
4 tablespoons vinegar
3 eggs, beaten
1 tablespoon vanilla
3 tablespoons flour
9-inch unbaked pie shell
Dash of salt
Beat butter, sugar, vinegar, eggs, and vanilla for approximately 5
minutes. Add salt and flour; blend well. Pour into pie shell. Bake
at
350 degrees for approximately 50 minutes or until knife inserted
in
center comes out clean. Cool completely. Serve with whipped
cream
Having problems with those egg whites? check this
out...
A copper bowl is ideal, because copper reacts with the albumin in
egg whites and makes for better foaming. Wash your bowl with
vinegar and kosher salt, then rinse well just before adding the
whites. Use a whisk or an electric hand mixer on a low setting
until the whites are foamy. At this point, add a pinch of cream of
tartar to stabilize the whites. This helps them to hold their shape
longer. Continue to whip. If using a hand mixer, increase the
speed. If your recipe calls for sugar, add it as the whites are
beginning to form soft peaks. Whip the whites until they form
stiff, glossy peaks that retain their shape. If you over-whip
unsweetened egg whites, they will lose their glossy appearance and
their ability to stay in firm peaks.
I also love Good discourse, Astronomy, Sci-Fi, long walks, Reading,
Computers and Computing, etc.
I`m an avid chess player and will play a few games with anyone who
can play. You're below a novice if you just learned to play.
