Past Newsletter Recipes
Jen-Jen’s White Chili
February 28th has been designated as National Chili Day “to recognize chili as an American staple.” Now, I’m a chili guy from a chili family, and if we had any inheritance at all, my brothers and I would have been denied it if there was ever so much as one single bean in our chili. We were purists. Had to be red. Had to be bean-free. So it’s a little surprising that one of my favorite chili recipes should be a white chili with beans. But when our friend Jennifer and my wife entered a chili cook-off back in November (they were known as “Two Chicks With A Huge Pair of Bowls”), they cleaned up with this recipe. And I love it. So make it on the 28th (or, heck, for the Super Bowl) and you’ll love it, too.
· 3 lbs. cooked great northern beans, canned or bottled (drained)
· 2 lbs. boneless, skinless chicken breast
· 1 tablespoon olive oil
· 4 garlic cloves, minced
· 2 medium yellow onions chopped
· 2 teaspoons ground cumin
· ¼ teaspoon ground cloves
· ¼ teaspoon cayenne pepper
· 1 teaspoon ground oregano
· 2 4-oz. cans chopped mild or hot green chilies
· 4 cups chicken stock or canned broth
· 20 ounces of Monterey jack cheese, grated
· Sour cream
· Chopped jalapeño peppers
Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into ½” cubes.
Using the same pan, discard the water and heat oil over medium heat. Add onions and cook until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Sauté for 2-3 minutes. Add chicken, beans, stock, and 12 oz. of cheese, let simmer for 15 minutes.
Ladle into large bowls and top with 1 oz. of cheese. Serve with side of sour cream, chopped jalapeño peppers and tortilla chips.
Serves 6-8
January, 2008
Split Pea Soup
I must be getting old. Winter never used to bother me much, but it gets in me now and doesn’t go away. That’s a big reason why we’re soup nuts at our house when the weather gets ch-ch-chilly. This is my wife’s specialty. It’s great to come home and smell this cooking. I would have a picture of it up in the corner like I typically do, but I’ve never seen an appetizing picture of split pea soup.
· 1 Tbsp. olive oil
· 1 yellow onion, finely diced
· 1 celery stalk, thinly sliced
· 2 small carrots, peeled and thinly sliced
· 1 cup dried green or yellow split peas, picked over rinsed and drained
· 4 cups chicken stock
· 6 slices bacon
· 2 Tbsp. finely chopped fresh flat-leaf parsley
· ½ tsp. finely chopped fresh marjoram (or ¼ tsp. dried marjoram)
· ½ tsp. finely chopped fresh thyme (or ¼ tsp. dried thyme)
· Salt and freshly ground pepper
In a large saucepan over medium heat, warm oil. Add onions, sauté until softened, 3-5 minutes. Add celery & carrots, sauté until just slightly softened, 3 minutes.
Add split peas, stock, 2 slices of the bacon, parsley, marjoram and thyme. Reduce heat to medium-low and bring to a simmer. Partially cover and cook until the peas are tender, 50-60 minutes. Discard bacon.
Meanwhile, in a frying pan over medium heat, fry remaining 4 slices of bacon until crisp. Transfer to paper towels to drain. When cool, crumble and set aside.
Coarsely purée 2 cups of the soup in a food processor and return the puréed soup to the saucepan. Season with salt and pepper to taste. Return the soup to medium heat and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Makes 4 servings.
(The times when we haven’t had bacon, we’ve improvised with chopped ham. It’s okay, but as far as I’m concerned, you really need the bacon.)
Chances are, you’ll be a guest at some holiday gathering this month. When you get the invitation, immediately and loudly volunteer, “I’ve got the appetizer!” Then spring this little baby on the hungry merrymakers. It’s my wife Holly’s sure-fire, can’t-miss, leave-’em-begging-for-more favorite. (And it happens, coincidentally, to be red, white & green, which ain’t bad colors for a holiday appetizer.)
· 1 loaf baguette*, cut into ½-inch thick slices (about 30 to 36 slices)
· ¼ cup extra-virgin olive oil
· Salt and freshly ground black pepper
· 5 Roma tomatoes, sliced
· 1¼ pounds fresh mozzarella, sliced ¼” thick
· 1 bunch fresh basil leaves, stemmed
Preheat the oven to 450°F.
Arrange the sliced baguette bread on a baking sheet. Brush with olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return to the oven until the cheese and tomato are warmed, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
*Holly insists that the baguette be the thin, chewy kind, not the soft, larger loaf.
November, 2007
Thanksgiving means different food for me than for most. Growing up my family had turkey, stuffing and most of the rest of the traditional foods. But we also always had lots of Lebanese food at out table. My favorite was Kibbi. With my parents gone now, it’s up to me to carry on this tradition for my family. This year, we’ll have kibbi on our table Thanksgiving day. Even without the nostalgia and genetic predisposition to loving this that I have, I bet it’ll be a hit at your table.
Kibbi
• 3 lbs. very lean lamb (or beef), very finely ground*
• 3 small onions
• 2 cups fine cracked wheat
• salt & pepper to taste
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• 1 tablespoon finely crushed marjoram
• ½ teaspoon crushed mint flakes
Wash wheat 3 times in cold water. Drain and let stand for 30 minutes. Grate or pulverize onions in blender. Mix all ingredients together and knead well. Keep dipping hands in cold water as you knead.
*It’s absolutely necessary that the meat is ground very finely. If you don’t own a meat grinder, have the butcher run it through their grinder two or three times.
Kibbi Filling
• 1½ lb. ground lamb or beef
• 1 large onion, chopped
• 1 teaspoon allspice
• salt & pepper to taste
• ½ cup pine nuts
• 1 tablespoon crushed mint flakes
Brown all ingredients together. Drain grease.
Generously oil a 10x12 inch baking pan. Spread half of the kibbi on bottom of pan. Do not make real thick. Using the palm of your hand, smooth kibbi into all corners of the pan. Spread filling evenly over kibbi, then spread remaining kibbi on top (if you have any leftover, fry it up!). Dip hands in cold water when spreading. Pre-cut kibbi into diamond-shaped wedges before baking. Pour melted butter over top of kibbi and bake at 400º for 40 minutes or until golden brown.
October, 2007
My wife got this from Williams-Sonoma. It’s our new favorite dinner for guests. The recipe calls for regular grits. Good luck finding them here in Nevada. So we use the Albers Quick Grits. You’ll save about 45 minutes of cook time, so start them a little later.
Grits:
1 cup Alber’s Quick Grits
1¼ tsp. kosher salt
4 Tbs. (½ stick) unsalted butter
2/3 cup shredded medium-sharp cheddar cheese
1/3 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper, to taste
1 tsp. Tabasco (optional)
Shrimp:
1½ lb. large shrimp, peeled and deveined
Prepare the grits according to the box. When done, add the salt, butter, cheeses, pepper and Tabasco.
Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.
In a frying pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.
Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt & pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.
Divide the grits among 6 bowls and top with the shrimp mixture.
Serve immediately.
Serves 6.
September, 2007
December, 2007
Baked Caprese
Baked Kibbi
Low Country Shrimp and Grits
Salt and freshly ground pepper, to taste
2 Tbs. all-purpose flour
6 oz. bacon slices, cut into 1/2-inch dice, fried until crispy and fat reserved
1/3 lb. white button mushrooms, sliced
1/3 cup diced red bell pepper
2 garlic cloves, minced
1/3 cup sliced green onions, white & light green parts
2 plum tomatoes, diced
1/3 cup chicken stock
4 tsp. fresh lemon juice
1½ tsp. Tabasco sauce
Chicken Hunter’s Style
September is National Chicken and National Mushroom Month. It’s also the birth month of one of my favorite chefs, Mario Batali (September 9, 1960). Here’s one of Mario’s recipes that combines both chicken and mushrooms beautifully.
2 cloves garlic, minced
1 branch rosemary (leaves only), minced
Salt & freshly ground pepper
½ cup extra virgin olive oil
One 3-lb. chicken cut into 8 serving pieces, rinsed and patted dry
2 large yellow onions
1lb. portobello mushrooms, stems removed, cut into 1-inch cubes
4 oz. pancetta, cut into ½-inch dice
4 ribs celery, cut into 1-inch pieces
2 cups basic tomato sauce *see recipe below
1 cup dry white wine
1 cup chicken stock *see recipe below
Pinch of sugar
Pinch of hot red pepper flakes
1. In a large bowl, combine the garlic, rosemary, and salt and pepper to taste and ad enough olive oil (3 to 4 tablespoons) to make a somewhat dry paste. Add the chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hrs.
2. In a Dutch Oven, heat the remaining ¼ cup olive oil over high heat until smoking. Brush the excess rub from the bird, and sear the chicken until browned on all sides. Transfer to a plate lined with paper towels.
3. Add the onions, mushrooms, pancetta, and celery to the pot and cook until the onions are golden brown and the pancetta has rendered its fat, about 8 minutes. Drain off the excess oil, then add the tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add browned bits from the bottom of the pot. Add the stock, sugar and red pepper flakes and bring to a boil.
4. Return the chicken to the pot, cover, and cook for 20 minutes. Uncover and cook until cooked through, 15 to 20 minutes more. Transfer the chicken to a festive platter. Top with the sauce and serve.
Mario’s Basic Tomato Sauce
• ¼ cup extra virgin olive oil • 3 Tbsp. fresh chopeped thyme
• 1 Spanish onion cut into ¼-inch dice • ½ medium carrot, finely shredded
• 4 cloves garlic • two 28-oz. cans whole tomatoes
In a 3-qt. sauce pan, heat the olive oil over medium heat. Add theonion & garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot. Cook until the carrot is quite soft, about 5 minutes.
Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt.
Mario’s Chicken Stock
• 2 tbsp. extra virgin olive oil • 4 ribs celery, coursely chopped
• bones, wings & scraps from 3 whole chickens, excess fat removed
• 4 quarts water • 2 tablespoons tomato paste
• 3 carrots, coursely chopped • 1 tablespoon black peppercorns
• 2 onions, coursely chopped • 1 bunch parsley
In a large heavy-bottomed pot, heat olive oil over med-high heat until smoking Add chicken parts and brown all over, turning frequently. Transfer the chicken parts to a platter and reserve.
Add carrots, onions and celery. Cook until softened and browned, about 10 minutes. Return the chicken to the pot and add the water, tomato paste, peppercorns and parsley. Stir to dislodge the browned bits from the bottom of the pot. Bring to a boil, then reduce heat & cook at low simmer for 2 hrs., or until reduced by half, occasionally skimming the fat.
Remove from heat & strain into a large bowl, pressing on solids with the bottom of ladle to extract all the liquid. Let cool, stirring occasionally. Cover and refrigerate.
Lemon Aioli
Over the years this recipe column has featured entrees, desserts, appetizers, side dishes, soups, salads, cocktails, non-alcoholic drinks and candies. This month, something completely different...a sauce my mother-in-law set out over the 4th of July. I’ve been eating at their house for almost eight years now and the 4th was first time she’d ever made this. You can put it on asparagus, artichokes, beets, carrots, shrimp...heck you can put it on anything! Throw it on a sandwich, for crying out loud. It’s a very versatile sauce, especially nice in the hot summer months.
4 cloves very fresh garlic
½ teaspoon coarse sea salt
1 egg yolk, at room temperature
Juice of one lemon
¾ cup extra virgin olive oil
Zest of 1 lemon
Freshly ground white pepper to taste
Smash the garlic cloves with the flat side of a cleaver. Remove the peel and place the pulp in the bottom of a large mortar & pestle (or, heck, a big metal bowl). Add the sea salt. Mash with the pestle into a smooth paste. Add the egg yolk and mix with the pestle until well incorporated. Add the lemon juice and mix well. Using a small whisk, continue mixing while very slowly dribbling in the olive oil. Whisk until creamy and emulsified. Whisk in the lemon zest. Season with the ground white pepper to taste and additional salt if desired.
July, 2007
Here are two great summer drinks to help you keep cool at all those hot July barbecues and get-togethers. The first is a snazzy twist on the Mojito. The second is a classic from the old, old, old school of American cocktails.
Old Cuban
1 sprig fresh mint leaves
1½ ounces aged rum
½ ounce freshly-squeezed lime juice
½ ounce simple syrup
2 dashes Angostura bitters
Ice cubes
1½ to 2 ounces dry champagne
Muddle the mint leaves with the rum, lime juice, simple syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. Pour into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough champagne to almost fill the glass to the top.
Peach Cobbler
Crushed ice
2 to 2 1/2 ounces rye whiskey
2 1/2 ounces peach nectar
Dash bitters
About 5 wedges frozen peaches, halved
3 to 4 fresh mint leaves, roughly chopped
1 lemon wedge
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
June, 2007
French Quarter Pralines
June is National Candy Month, so I thought I’d honor that with my favorite candy. The first pralines* were originally made in France in the late 1600s and were made with almonds. But almonds were hard to come by here in the states, so the more abundant pecans were used instead, and we’ve never looked back. This is just one way of making them. Different shops down in the French Quarter make them differently. Some use small pecan chips, some use pecan halves. Some are thicker and some are wafer thin. I chose this one because it was easy and, frankly, I couldn’t afford to experiment with any other recipes because I used up all of my calories for the month on this one.
1 cup light brown sugar, packed
1 cup granulated sugar
½ cup light cream
1½ cups pecans, halved
2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 pralines.
*Let’s get this pronunciation thing out of the way once and for all. When you’re in New Orleans, pronounce them prah-leans, not pray-leans, or you’ll be treated with the same contempt we reserve for people who call our state Ne-vah-da instead of Ne-va-da.
Pepperoncini Brisket Sandwiches
I forgot all about this recipe that used to be a standard in my repertoire a few years ago. It’s a great dish to have when big informal groups are over. It was always the featured dish whenever I had people over for big fights or big football games. And because you make it in a crock pot, it’s a no-brainer, too. When you’re too busy to do any real cooking, start this baby off in the morning and forget all about it until you open it up that evening. (Your house will smell great when you come home, by the way.) A word about the buns...search out some great bread for your sandwiches. I love Great Buns (2 locations: E. Trop & W. Sahara) and also the fresh baked rolls from Roma Deli and Montesano’s.
• 1 brisket 3-4 lbs.
• 1 jar (12-16 oz) of pepperoncini
• 1 pkg. French onion soup mix
• 6-10 cubes of beef bullion
• salt & pepper to taste
Put the brisket (whole) into the crock pot.
Cover it with water.
Put in the bullion cubes, the soup mix, all the pepperoncinis and about ½-¾ of the juice from the jar (depending on how pepperoncini-ish you want your brisket).
Throw her on high for the day.
That tough old brisket will succumb to the slow & low cooking and fall to pieces as you get it out and put it in your sandwich. (Again, don’t use packaged buns from the store...get the fresh ones from the pros!)
April, 2007
Asparagus with Balsamic Butter Sauce
I’m breaking with tradition this month. I’ve always given you recipes for entrées or desserts (okay, there have been a couple of cocktail recipes, too). But in the real world you never just eat an entrée alone. What about the side dish? What can you do creatively for a veggie? Oh, sure, I know a few tricks to brighten up some broccoli, spruce up some spinach and kayo some kale. (The holy trinity of olive oil, shallots and Lawry’s Seasoned Salt is a can’t-miss for any vegetable.) But when I tasted this recipe, I hollered “Hold the phone!”, “Stop the presses!”, and “Call the preacher over for Tuesday night dinner!” It is great, folks!
• 1 bunch fresh asparagus, ends cut
• 1 tbsp. soy sauce
• 1tsp. balsamic vinegar
• 2 tbsp. butter
• cooking spray
• salt & pepper to taste
Preheat oven to 400º.
Place the asparagus onto a baking sheet. Coat with cooking spray and flavor with salt and pepper (to taste).
Bake 12 minutes, or until tender.
In a saucepan, melt the butter over medium heat. Remove from the heat and add the soy sauce and the balsamic vinegar. Pour the mixture over the baked asparagus and serve.
March, 2007
Italian Company Casserole
My wife’s family has been making this dish for thirty years. Some friends made this for her parents Kim & Jerry one night, and they hit their hosts up for the recipe. To this day, we still get badgered for the recipe whenever we make it for big gatherings. Every… single… time. You will, too.
• 1 pound hamburger meat
• ½ pound Italian sausage (removed from casing)
• 1 package Lawry’s® Spaghetti Sauce Mix
• 2 8 oz. cans tomato sauce
• 1 6 oz. can tomato paste
• 1½ cups water
• 1 8 oz. package twisted macaroni
• 2-3 pkgs. frozen, chopped spinach (thawed & drained)
• 1 cup parmesan cheese (grated)
• 1 pint sour cream
• salt & pepper to taste
Brown meats in a large cookpot, and drain fat (Kim says to drain; Jerry says, “Naaahhh”). Add the salt, pepper, spaghetti sauce mix, tomato sauce, tomato paste and water. Simmer for 30 minutes.
Cook macaroni al dente*. Drain & add to sauce.
In a 9 x 13 dish, spread ½ of macaroni mixture, ½ of the spinach, ½ of the sour cream and ½ of the parmesan cheese. Repeat layers. Cook at 350º for 40 minutes.
*Make sure that the macaroni is undercooked or it will become mushy in the oven.
Serves 6-8
February, 2007
Brennan’s Bananas Foster
We wanted to give you a New Orleans recipe this month to celebrate Mardi Gras. But our favorite gumbos had too many tough-to-come-by seafood ingredients, so we opted for this legendary dessert invented in1951 by Paul Blangé, the chef at Brennan’s in New Orleans. It’s delicious and about the most fun you’ll ever have in the kitchen.
• ¼ cup (1/2 stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves 4
January, 2007
Alpine Village Inn Chicken Supreme Soup
It’s been a decade since one of my favorite Las Vegas restaurants of all time closed its doors forever. I miss the Alpine Village Inn like I miss a beloved grandparent who’s passed away. What I wouldn’t give to have it back, even for just one night, to comfort us. Recently I was given this recipe I was told was straight from their kitchen for that indescribable chicken soup they served down in the basement Rathskeller. I can’t say for sure whether this is authentic, but it tasted close enough. I couldn’t get my hands on any of those pewter tureens to serve it in. Nor did I have any peanut shells strewn across the floor to recreate the atmosphere. And I wasn’t industrious enough to find any beer steins the size of fishbowls. But boy did it feel like old times!
* 2 quarts water
* 2 teaspoons Accent™
* ¼ teaspoon pepper
* 2 - 3 carrots (cooked & pureed)
* 1 medium onion (cooked & pureed)
* 2 teaspoons celery salt
* 2 teaspoons salt
* 1 teaspoon Kitchen Bouquet™
* 2 tablespoons chicken bouillon
* 1 lb. ground chicken (cooked & pureed)
Roux: ½ cup oil & 1 cup flour
Boil all the soup ingredients for about 30 minutes. To prepare the roux, heat the oil until it is smoking, then add the flour and stir with a wire whisk. It should be the consistency of mashed potatoes. Add the soup and use the wire whisk to blend.
December, 2006
I found an old (1987) Junior League of Las Vegas cookbook while rummaging around a used book store last month. I thought these extremely quick and easy desserts might just rescue you at the last minute for some of your upcoming holiday parties.
Coconut Treats
2 teaspoons butter
3 tablespoons water
1 teaspoon vanilla
2 cups sifted powdered sugar
½ cup instant milk powder
3 cups flaked coconut
6 ounces semi-sweet chocolate chips
In a 3-quart saucepan, melt butter. Add water and vanilla. Stir well and set aside. Combine powdered sugar and milk powder. Add powder mixture—half cup at-a-time—to the butter mixture. Blend well. Stir in coconut. Drop by teaspoonfuls onto waxed paper. Refrigerate for 15 minutes or until firm. In a small saucepan, melt chocolate chips over low heat. Allow to cool slightly and put a swirl of chocolate on each cookie. Chill for ½ hour. Makes 3 dozen
No-Bake Chocolate Kisses
1 lb. milk chocolate
4 ounces unsweetened baking chocolate
2 cups Rice Krispies
2 cups coarsely chopped pecans
Melt chocolate in the top of a double boiler. When melted, stir in Rice Krispies & pecans. Remove from heat and drop by teaspoonfuls onto waxed paper. Let sit until hard. Makes 5 dozen
Kahlúa Balls
2 cups crushed vanilla wafers (about 48 wafers)
1 cup finely chopped nuts
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons butter, softened
2 tablespoons dark corn syrup
1/3 cup Kahlúa liqueur
Combine all ingredients in a large bowl. Using your hands, mix well and form into ¾-inch balls. Roll in powdered sugar. Refrigerate in an air-tight container. Makes 3 dozen
November, 2006
Chicken Cacciatore
To commemorate this month’s 75th anniversary of the 1st Edition of Irma S. Rombauer’s American classic “The Joy of Cooking”, we’ve taken one of her original recipes from that book. (Incidentally, “cacciatore” is Italian for “hunter”.)
Cut into individual pieces:
A 4-lb. chicken
Dredge with:
2 to 3 tablespoons flour
Sauté until golden brown in:
¼ cup olive oil
with:
2 tablespoons chopped shallots
1 minced garlic clove (optional)
Add:
¼ cup Italian tomato paste
½ cup dry white wine
1 teaspoon salt
¼ teaspoon white pepper
¾ cup chicken stock
½ bay leave
¼ teaspoon thyme
½ teaspoon basil
¼ teaspoon sweet marjoram
½ to 1 cup sliced mushrooms
2 tablespoons brandy (optional)
Simmer chicken covered for 1 hour or until tender. Serve with pasta or sautéed tiny new potatoes.
Bagna Calda
To honor our Italian friend Chris Columbus for his big trans-Atlantic trip 514 years ago this month, here is a classic Italian hot dip (“Bagna Calda” is Italian for “hot bath”). You’ll see many variations on it as far as ingredient proportions, but it’s almost always the big four: olive oil, garlic, butter & anchovies. You’ll see heavy cream as an ingredient from time to time, too. I prefer this simple version. And for you who think you hate anchovies, just know that they’ll disintegrate into the oil after a while, and you will definitely not get that “fishy” taste...just a beautiful depth of flavor. Bagna Calda is typically used for dipping vegetables like broccoli florets, mushroom caps, red & green peppers, cauliflower florets and even cabbage, but you can dip anything your heart desires. Some favorites I’ve tried (cut everything into 1” cubes) are London broil, fresh shrimp, cheese squares & apples.
* 1 pound salted butter
* 2 cups extra virgin olive oil
* 1 cup garlic, finely chopped
* 2 tins of anchovy fillets
Place all ingredients in an oven casserole*, cover and bake at 275° for 1½ hours.
Serves 4 to 6 people
*A quicker method is to use a skillet, but when I have other dishes to tend to, I like the oven method. If you go “hands-on”, melt the butter in skillet under low heat. Add the garlic and olive oil. Cook, stirring, for 20 minutes.
Texas Chocolate Peanut Butter Pie
This is probably the most horrible thing in the world that you could put into your body (see alarming nutritional information below). Nuclear waste probably wouldn’t be as bad for you. But it wouldn’t taste as good either. I had this recently on a visit to the south and went wild for it. So here it is. Make and eat it once, then destroy the recipe and never make it again. Oh, and please don’t sue me. Thanks.
Crust:
Preheat oven to 375°. Combine 1½ cups graham cracker crumbs with ½ cup of sugar and ½ cup melted butter. Stir until thoroughly mixed. Press mixture into bottom and sides of a 10” pie tin. Bake for 10 minutes. Allow crust to cool.
Filling & Topping:
• 16 oz. cream cheese (room temperature)
• 2 cups creamy peanut butter
• 1¾ cups and 1/3 cup sugar (divided use)
• 1 cup and 2/3 cup heavy whipping cream (divided use)
• 3 oz. semisweet chocolate
• ½ cup butter
• 1 teaspoon vanilla extract
• Toasted peanuts for garnish
For the filling, mix cream cheese, peanut butter and 1¾ cups of sugar in a mixing bowl until blended. Whip 1 cup whipping cream until stiff, then fold into peanut butter mixture. Spoon filling into crust.
For the topping, combine 1/3 cup sugar and 2/3 cup whipping cream in a saucepan and bring to a boil. Reduce heat and simmer for 7 minutes. Remove pan from heat. Add chocolate and butter; stir until melted. Stir in vanilla. Cool until slightly thickened. Pour over pie as evenly as possible.
Refrigerate 4 to 5 hours before serving. Garnish with toasted peanuts.
Per Serving:
Calories - 1,093 (65% fat)
Fat - 82g (35g sat.)
Fiber - 4g
Cholesterol - 157mg
Sodium - 699mg
Carbs - 81g
Grilled Mackerel With Thyme
I received a copy of “The Culinary Institute Of America: Grilling” for Father’s Day. It was a bit intimidating at first. Even though I’m a fan of grilling and have a few tricks of my own up my sleeve, trying to keep up with these guys (arguably the greatest cooking school in the world) left me feeling like nothing more than a prison cook. Fortunately, i calmed myself and embraced the recipes. I’ve only done a few so far, and this one is right up there with the best. Break out a bottle of wine (they recommend a slightly acidic white like a Sauvignon Blanc or a white Bordeaux) and enjoy!
6 pan-dressed Spanish mackerel, 14 oz each
2 Tbsp lemon juice
4 tsp salt
2 tsp ground black pepper
1/3 cup vegetable oil
12 thyme sprigs
1 lemon, cut into wedges
Preheat gas grill to medium.
Combine lemon juice, salt, pepper and 1 tablespoon of the oil. Place 2 thyme sprigs in the cavity of each fish. Brush the lemon juice mixture over the inside and outside of each fish. Brush the outside of the fish with some of the remaining oil. Reserve any excess oil to brush the fish as it grills, if needed.
Grill the fish over direct heat, turning as necessary, until cooked through, about 6 to 8 minutes per side.
Serve the mackerel at once on a heated platter or individual plates with the lemon wedges and the Grilled Asparagus & Sweet Peppers*.
*Grilled Asparagus & Sweet Peppers
Combine 2 lbs. asparagus (trimmed), 4 red peppers (cored & quartered), 4 sprigs of thyme, 1 sprig of rosemary, 2 cloves garlic (sliced), juice of 1 lemon, zest of 1 lemon, 2 tsp. salt and ½ tsp. crushed red pepper into a zip-lock baggie. Marinate in fridge for 2 to 8 hours. Remove the asparagus and peppers from the marinade and grill over medium heat until they’re browned on both sides, usually about 5 to 7 minutes per side, depending on thickness.
Herbed Grilled Salmon
I tried this a couple of weeks ago as a quick, easy summer dinner. As big a fans of salmon as I am, I’m even a bigger fan of quick & easy. It was great!
Vegetable oil spray
½ lb. boneless salmon filet about 1-inch thick
½ lime
2 tablespoons white wine
1 teaspoon mayonnaise
½ teaspoon each: kosher salt; onion powder; garlic powder; lemon pepper; dried oregano; dried basil; dried dill weed
¼ teaspoon Hungarian sweet paprika
Preheat grill to medium heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. Spray entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Place foil tray on hot grill. Cook in covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve.
Yield: 2 servings
Pecan Fudge
I tend to celebrate Easter with a little more vigor than any other holiday. Sure I honor the meaning of the holiday. And, of course, I love having the family all get together. And I can’t resist the cute little outfits we dress the kids up in. But c’mon, if I’m being honest here, the thing I like most about it is the fact that Lent is over and I can resume my normal life. If I’ve given up something like, say, sweets for forty days straight, I skip the ham, roast beef, egg dishes and everything else in the entrée section of the Easter brunch buffet and head straight for the dessert tray. That’s why I’m going to celebrate this year with this recipe. As for the pecans, I read in an old Men’s Health magazine that pecans were one of the best sources for something or another. I can’t recall what they were so rich in, or what it was supposed to be beneficial for (Circulation? Immune System? Memory?), but I was glad to see that they were somehow good for us. So, really, I see this as more of a health food than anything else.
* 1/2 cup Karo syrup (light or dark)
* 1/3 cup evaporated milk
* 3 cups semisweet chocolate chips
* 3/4 cup confectioners sugar, sifted
* 2 tsp. vanilla
* 1 cup coarsely chopped pecans
Spray an 8” square baking pan with butter flavored cooking spray (you might want to line the pan with aluminum foil and then spray the foil).
In a microwavable 3-quart bowl, stir the Karo and evaporated milk until smooth. Microwave on high for 2-3 minutes depending on the strength of your microwave.
Remove from microwave and stir in the chocolate chips until they’re melted.
Add confectioners sugar, vanilla and nuts. With a wooden spoon, beat until the mixture is uniform, thick and glossy. Spread in the pan. Refrigerate for 2 hours, or until firm.
Makes 25 squares
Bobby Flay’s Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Americans don’t eat nearly as much lamb as other countries do. For the life me, I can’t understand exactly why. Heck, I love it. Especially when something special is done to it, like in this beautiful dish from Bobby Flay. It comes from an Irish Pub Food episode of Emeril Live that will air on The Food Network, March 10 & 11.
* 3 tablespoons caraway seeds
* 3 tablespoons fennel seeds
* 1 lamb loin, about 2 pounds
* Kosher salt and freshly ground black pepper
* 3 tablespoons olive oil
* 2 shallots, finely sliced
* 1 cup dry red wine
* 3 cups chicken stock
* 2 tablespoons whole-grain mustard
* 2 tablespoons Dijon mustard
* 2 tablespoons thinly sliced fresh mint leaves
Preheat oven to 400 degrees F.
Place the seeds in a coffee grinder (or mortar & pestle) and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to10 minutes for medium-rare doneness.
Remove and let rest.
Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by 3/4. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper to taste.
Remove from the heat and stir in the mint. Serves 4
Shaykh al Mehshee
If you’re not a big fan of eggplant, just quit reading this now. But if you love those beautiful, dusky delights, you’ll love this middle eastern casserole.
2 large eggplants
1 lb. ground beef or lamb
1 large can tomato puree
2-3 cloves garlic
¼ cup pine nuts (optional, but recommended)
salt & pepper
1 tsp. allspice
2-3 tbs. butter
1 onion, diced
Sauté onion in butter until tender, add ground meat, salt and pepper. Cook until done. Add pine nuts and half of garlic. Set aside to cool.
Peel and slice eggplants into 1” thick round slices.
Butter both sides of each and place on a greased cookie sheet. Brown on both sides in oven broiler.
Place eggplant in a baking dish or casserole. Spread meat mixture over the eggplant, then cover with tomato sauce and the remaining garlic, all spice and more salt & pepper to taste.
Bake at 350° for 30 to 35 minutes.
Serve over rice*
2 cups long grain rice (rinsed twice)
4 cups hot water
2 tsp. butter
½ cup orzo (or vermicelli broken into small pieces)
Heat the butter in a saucepan and brown the orzo/vermicelli until golden.
Add the rice, and stir in thoroughly.
Add the hot water and salt to taste. Stir occasionally until mixture comes to a boil.
Reduce heat to low and cover.
Cook for 20-25 minutes until all the water is absorbed.
Sirloin Steaks with Potatoes & Spicy Chili Butter
A few years back, my wife and I dined at the original Commander’s Palace in New Orleans. One of us got this entrée and loved it.
½ cup (1 stick) butter, room temperature
¼ cup minced shallots
2 tablespoons minced seeded jalapeno chilies
2 onions, thinly sliced
3 russet potatoes, peeled, cut into ½-inch-thick rounds
¼ cup chopped fresh Italian parsley
4 12-ounce sirloin strip steaks, trimmed
Vegetable oil
Mix first 3 ingredients in small bowl. Season with salt and pepper. Spoon onto plastic wrap; roll into cylinder. Cover; chill at least 3 hours or overnight. Melt 2 tablespoons chili butter in heavy large pot over medium heat. Add onions; sauté until deep golden brown, about 25 minutes. (Can be made 1 day ahead; cover and chill.) Steam potatoes until tender. Cool. Melt 3 tablespoons chili butter in heavy medium skillet over medium heat. Add potatoes; sauté until golden brown, about 8 minutes. Mix onions and parsley into potatoes. Season with salt and pepper. Sprinkle steaks with salt and pepper. Brush 2 heavy large skillets with oil; heat over high heat. Add 2 steaks to each skillet; cook to desired doneness, about 6 minutes per side for medium-rare. Re-warm potato mixture. Spoon onto plates. Top with steaks. Slice remaining chili butter; arrange atop steaks. Serves 4
Santa Fe Soup
I had this soup one chilly Friday night last month. Then again on Sunday afternoon. Then again Monday night. Mercy! I’ve since seen a lot of variations on it, but the complexity of the flavor & the simplicity of the preparation combine to make this one stand head and shoulders above all the rest.
2 lbs. ground beef*
1- 2 chopped onions (How much do you like onions?)
2 pkgs. Hidden Valley Ranch dressing mix
2 pkgs. taco seasoning mix
2 cans shoe peg (white) corn
1 can diced tomatoes
1 can Rotel® tomatoes (Original, w/green chilies)
1 can kidney beans
1 can black beans
1 can pinto beans
1 can chicken broth
1 can water
*Chicken or pork work wonderfully, too!
Brown ground beef (crumbled) with onions until done. Drain. Add dressing mix and taco mix. Stir until well mixed. Add the rest of the ingredients. Simmer for two hours. Serve with chopped green onions, shredded cheese and sour cream on top. Yields 8-10 generous servings.
Jelly Belly Butter Bombs
October is National Cookie Month. Snapping into action, we decided to test out a bunch of cookie recipes. Twelve pounds later, this turned out to be our favorite.
¾ cup butter, softened
½ cup white sugar
2 egg yolks
1¾ cups all-purpose flour
½ cup fruit preserves, any flavor
Preheat the oven to 375°.
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire. Yield: 3 Dozen
Chocolate Ice Box Cake
September 13th is National Chocolate Day, so I thought it would be fitting to feature a chocolate recipe. This recipe has been in Jerry’s family since he was a child (way back in the very early days of chocolate, itself).
• Angel food cake
• 6 eggs
• 12 oz. chocolate chips
• 4 Tbsp sugar
• 6 Tbsp water
• 2 tsp vanilla
• 1 tsp salt
• 2 cups whipping cream
Line flat 9 x 9 inch pan with wax paper. Slice angel food cake and place a layer of cake in pan (Angel food cake slices better when it’s frozen).
Separate eggs and beat egg yolks.
Melt chocolate chips in double boiler, add sugar and water and mix well to make sure sugar melts. Remove from heat and stir the hot chocolate mixture gradually into the beaten egg yolks; beat until smooth.
Cool chocolate mixture.
Add vanilla and salt; mix.
Beat egg whites until stiff.
Whip cream.
Fold egg whites into the chocolate mixture and then fold in the whipped cream.
Place a layer of the chocolate mixture on the sliced cake, then another layer of cake, ending with a layer of chocolate.
Refrigerate overnight.
Watermelon Agua Fresca
On the 4th of July, I was treated to this unbelievably tasty drink. I kept coming back for more. To give you an idea of how much I (and everyone else) loved it, the beer went untouched the last couple of hours of the barbecue. (And that, as you might guess, is unheard of.)
• 1 ripe, red seedless watermelon, about 12 lbs.
• Juice of 4 limes
• ¾ cup sugar
• 1 cup crushed fresh mint leaves
• 4 cups sparkling water
• 3 limes, thinly sliced
• Ice cubes
Cut watermelon in half and scoop out the flesh in chunks. Set them in a large bowl. A few chunks at a time, purée the watermelon in a food processor or blender. Transfer each batch into another large bowl. Add the lime juice, sugar and mint leaves to the purée and stir to dissolve the sugar. Cover and set aside at room temperature for anywhere from 1 to 3 hours so the flavors can mingle and get to know one another.
Then pour the mixture through a strainer (this is a pain, but it has to be done) into a large glass jar. Add the sparkling water, lime slices and ice. Ladle or pour into glasses. Garnish with mint. Ahhhhh!
Fumi Salad (Nutty Slaw)
I’ve heard this recipe called both Fumi Salad and Nutty Slaw. I’ve seen a few variations on the recipe, too. But tiny nuances aside, it’s all the same thing, and it’s great. I can’t tell you how many people at picnics and pot luck dinners have begged me for this recipe over the years. I’m happy to give it to you here and now.
• 1 med. head of green cabbage (or 1 pkg. cole slaw)
• 8 scallions (or green onions), chopped
• 8 Tbsp. slivered almonds
• 4 Tbsp. sesame seeds
• 2 pkgs. Top Ramen (discard the seasoning packet)
• 3 Tbsp. sugar
• ½ cup salad oil
• ¼ cup sesame oil
• 6 Tbsp. rice vinegar
• 2 tsp. salt
• 1 tsp. fresh ground black pepper
Toast the almonds and sesame seeds. In a large bowl, mix cabbage/slaw and onions. In another bowl combine salad oil, sesame oil, salt, pepper, vinegar and sugar for the dressing. At time of serving break Top Ramen over slaw and mix in the sesame seeds and almonds. Toss mixture with dressing and serve.
Ham Hocks & Collard Greens
June is National Soul Food Month. To commemorate this, I wanted to get a recipe from Big Mama’s Rib Shack and Soul Food at 2230 W. Bonanza (just east of Rancho), the best—by a country mile—soul food joint in town. I hit owner Dargin McWhorter up for his collard green recipe.
4 bundles collard greens
2 small (or 1 large) onion, chopped
2-4 ham hocks*
1 teaspoon black pepper
Cut off the bottom 1/3 of the stalks of greens and discard. Put the rest in water with a tablespoon of salt and soak for 30 minutes. Rinse thoroughly in cold water. Rinse it again (trust us). Put the greens into a large pot and cover with water. Add the ham hocks, onions and pepper. (If you use fresh hocks, you’ll need to season the greens. If you use smoked hocks, that’s all the seasoning you’ll need.) Boil greens until tender, usually about 2 hours. If you boil for too long, the greens get bitter.
Serves 4. Serve with a good cornbread (like Big Mama’s).
* Dargin tells me that if you want to avoid fisticuffs at the dinner table, you better have a ham hock for everyone.
Derby-Pie®
When you sit down to watch the Kentucky Derby on the first Saturday in May, you may or may not want to watch it with the traditional mint julep in hand. But you’ll definitely want to partake of the “other great Derby tradition”, the Derby Pie. It’s served at Churchill Downs and at Derby parties everywhere the week of the race. And while the official recipe is a trade secret (with patents in both the U.S. Patent Office and the Commonwealth of Kentucky), you’ll find dozens of recipes claiming to be “pret’ near as close as she gets” to the original. This is one that seems about right. Of course, if you’d rather have the official real McCoy, you can always order one by going to www.derbypie.com, and have it delivered straight to your door.
• 3 eggs, lightly beaten
• 1 cup light corn syrup
• ½ cup brown sugar, packed
• 1 cup chopped pecans
• ¼ teaspoon salt
• ½ teaspoon vanilla
• 6 oz. package semi-sweet chocolate morsels
• 1 9"deep dish pie shell, unbaked
Preheat oven to 450°. Mix all ingredients and pour into pie shell. Bake for 10 minutes and reduce heat to 350° for 35 minutes more. Serve with whipped cream or vanilla ice cream.
Apricot Brisket
To tell the truth, I’ve forgotten who first introduced this recipe to me. If it was you, please give me a call. I want to thank you.
1 brisket of beef (fat side up)
Lawry's seasoned salt
¼ cup brown sugar
½ cup semi-dry red wine
½ cup chili sauce
1 large onion, chopped
1 cup chopped dried apricots
Preheat oven to 325°
Season brisket well with Lawry's seasoning. Sprinkle brisket with brown sugar, pour wine over and frost with the chili sauce rubbing everything in with the back of a large spoon. Top with chopped onion and apricot. Cover tightly and bake until tender. Time varies from 2-3½ hours depending on size. Test it with a fork for tenderness. It's almost impossible to over cook a brisket, just keep it covered. When done, remove meat from gravy, cool slightly and slice against the grain. You can skim some fat from the gravy if you want. Put meat back in gravy, cover again and heat another 30 minutes. Great served with mashed potatoes topped with the gravy.
In honor of the 40th anniversary of the release of The Sound of Music this month, the recipes come directly from the lyrics of “My Favorite Things”.
Cream colored ponies and...
Crisp Apple Strudels
• 6 to 8 tart apples (peeled, cored & chunked)
• ½ cup sugar
• ½ cup brown sugar
• 2 tbsp. cinnamon
• ½ cup lemon juice
• 4 sheets phyllo dough
• 1/8 cup melted butter
Pile your phyllo dough on your workspace, brushing each sheet with the melted butter. Mix together the apples, sugars, cinnamon and lemon juice and spread over your dough. Roll up "jelly roll" style. Place on a rimmed cookie sheet and bake in a preheated 400 oven for about 25 - 30 minutes. The amount of baking time will depend on how small you made your apple chunks. Remove from oven when done and let cool. Sprinkle with icing sugar and serve.
Doorbells and sleigh bells and...
Schnitzel With Noodles
• 1 lb. veal cutlets
• 1 cup dry bread crumbs
• 2 egg, well beaten
• 2 tbsp. butter
• 2 tbsp. olive oil
• Fresh lemon juice
Coating:
• 4 tbsp. all-purpose flour
• ½ tsp. pepper
• ½ tsp. salt
Pound veal cutlets to 1/8-inch thickness. In a shallow dish, combine coating ingredients. Place bread crumbs & eggs in two separate shallow dishes. Lightly coat both sides of cutlets with the coating mixture. Dip each cutlet into eggs, allowing to drain slightly, then into bread crumbs to coat both sides. In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with the remaining butter, oil and cutlets. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper. Serve over buttered egg noodles.
Beef Stroganoff for the Lazy
Maybe it’s just because this is February and the shortest month of the year, but it seems like we never have the time to make nice meals anymore. These days, it’s usually a matter of foraging through the pantry & refrigerator to find something edible to throw together. What I wouldn’t give for a tasty, no-brainer recipe that fits into this maddening lifestyle. Well, here’s a great one. And I’m unapologetic about its simplicity. I used to feel somewhat ambivalent about a simple, anyone-with-a-pulse-could-make-it recipe. On one hand, if it tasted good and was a snap to make, all the better. On the other hand, if the recipe was so embarrassingly simple that a 6-year old could throw it together, it was beneath me. Undignified. But now that I’m both older and wiser, I don’t care how primitive a recipe is, as long as it’s tasty. And with time being such a rare and precious commodity these days, why not cozy up to an absolutely effortless recipe? Especially if that recipe happens to be de-double-licious! This recipe is both. In fact, in the time it has taken you to get through this long-winded, overly rambling preface, you could have finished preparing this meal. So have at it.
5-6 lb. pot roast (whole or cut into bite-sized cubes)
2 cans cream of mushroom soup
1 package dry onion soup mix
1¼ cups water
½ cup dry cooking sherry (very optional)
Put all these ingredients in a crock pot and cook for 8 - 9 hours on low (or 3 - 4 hours on high)
Pour over egg noodles and serve with a nice dollop of sour cream.
January, 2005
Aunt Janice’s Persimmon Salad
Unlike our American persimmon, the Fuji variety is a winter fruit. Which makes this salad a great treat this time of year. I first tasted this at Christmas about four years ago and, frankly, have thought of nothing else but this since. Whole Foods here in Las Vegas has Fuji’s right now, and the produce manager at your local store can certainly get them if they don’t have them in stock. Believe me, they’re worth the effort.
Mix all:
2 bags lettuce
1 pkg. crumbled feta
½ cup toasted sesame seeds
6 Fuji persimmons, (peeled & cut into bite sizes)
Dressing
¼ cup sesame oil
1 cup olive oil
1/3 cup rice vinegar
2 teaspoons Dijon mustard
2 cloves garlic (minced)
Salt & pepper
Maple-Glazed Salmon
Our friends Brian & Katie Bailes made this for us last Christmas and we loved it. It’s a nice addition to the traditional holiday entrees. As always, my favorite part is it’s easy to make!
2 tsp. paprika
2 tsp. chili powder
½ tsp. brown sugar
½ tsp. cumin
1 tsp. sea salt
4 (6oz) salmon fillets
1 tsp. maple syrup
Sprinkle fish with salt, then rub w/ mixture of first 4 ingredients. Grill fillets on foil coated with cooking spray for about 8 min. Drizzle syrup over fish and grill for one more minute.
Baked Apples With Toffee, Bourbon And Molasses
6 8-ounce Golden Delicious apples
6 tablespoons toffee bits (such as Skör or Heath)
3 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 cups apple cider
3 tablespoons mild-flavored (light) molasses
1 tablespoon sugar
1/4 teaspoon ground ginger
Vanilla ice cream
Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream. Makes 6 servings
September-October, 2004
Albondigas
I like this recipe A.) because it’s delicious, and B.) because, despite all the ingredients, it’s really very easy to make.
1 pound lean ground beef
¼ pound pork sausage
1 onion, chopped
1 egg, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ cup milk
¼ cup chopped fresh basil
½ cup cornmeal
6 (14 ounce) cans beef broth
1 (10 ounce) jar prepared green chile salsa
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground black pepper
½ cup white rice
1) Mix together beef broth, salsa, onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs & use five 10.5 oz. cans broth plus one quart water.) Bring to a boil and simmer 20 minutes.
2) Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
3) Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1½ hours.
Serves: 8
Elvis’ Hamburger Pie
Elvis passed away 27 years ago this month from massive heart failure. With recipes like this, it’s easy to see why. Still, it doesn’t sound too bad, does it?
1/2 pound ground beef
1/3 cup green onions, chopped
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 tablespoon cornstarch
1 tablespoons Elvis Style Jailhouse Rock Seasoning*
1/2 pound cheddar cheese, grated
1 teaspoon Worcestershire sauce
9" unbaked pie shell
Preheat oven to 350 degrees.
In a heavy fry pan, brown meat and onions. Drain. Combine mayonnaise, milk, eggs and cornstarch. Stir in Elvis Style Jailhouse Rock Seasoning, meat, cheese, and Worcestershire sauce. Pour in an unbaked pie shell and bake for 35 minutes or until lightly browned and set.
*Available at www.elvisstyleseasonings.com
Jerry’s Summer Pasta
It’s hot. You’re tired. You’ve got dinner guests coming. Here’s a quick, cooling, eye-poppingly delicious dinner created by Jerry Sennes. And it’s very, very easy to make. (Oh, it’s not as easy as calling Jerry and having him make it & bring it over to your place, of course. But it’s still pretty easy. You’ll see.)
1 large can ready-cut tomatoes (drained)
Juice of 1 lemon
4-6 crushed garlic cloves (more if you’re Italian or fending off vampires)
1 cup fresh basil
salt and pepper to taste
¼ cup olive oil
Very thin spaghetti
Mix ingredients in a food processor (or chop it all up and mix it together). Then ladle it over the spaghetti and top with Parmesan cheese.
Makes 4 servings
Avocado Steak
We celebrate both National Barbecue Month and Cinco de Mayo in May. Here’s a tasty recipe that honors both.
2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt and garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced
Preheat an outdoor grill for high heat, and lightly oil grate. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through. Heat oil in a medium skillet over medium heat. Sauté onions until browned and tender. On the prepared grill, cook steaks 7 to 10 minutes, to
an internal temperature of 145°. Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice. Makes 4 servings
Marc’s Marinated Tri-Tip
After March’s somewhat labor-intensive recipes for a three-course Greek feast, I thought I’d simplify things this month with one of my favorite (and certainly easiest) recipes, just in time for the grilling season. If you’re not familiar with tri-tip (it’s also called “bottom sirloin butt” and until the past few years was usually ground up by the butcher instead of being sold whole), you can always find it at Costco or Sam’s Club, and it can usually be found in most grocery store meat departments.
1 tri-tip
1 cup soy sauce
1 12 oz. can or bottle of beer
5 cloves garlic, pressed or minced
Put all the ingredients into a zip-lock baggie and marinate it in the refrigerator anywhere from 4 to 48 hours. It’s good at 4 hours if this is a last-minute meal, but it’s fantastic if you can let it marinate for a couple of days. Then it’s off to the grill. When you grill it, use the marinade to baste both sides of meat. Make it today, thank me tomorrow.
Here’s a pretty simple 3-course meal to help you celebrate Greek Independence Day on March 25th.
Arni A La Hasapa (Baked Lamb w/Tomatoes)
2 lbs. baby lamb chops
¾ cup olive oil
Salt
Freshly ground pepper
2 ½ cups canned tomatoes
Juice of ½ lemon
Place lamb chops in a baking dish. Add salt, pepper, tomatoes, olive oil and lemon juice. Bake uncovered at 350° for about 1½ hours. Serve with fried potatoes. Serves 4
Spanikopita (Spinach Pie)
One pack of very thin 'fílo' pastry (from any deli)
2 lb of spinach, frozen
2 lb of féta cheese
½ lb of butter or margarine
2 cloves of garlic or garlic power
Defrost spinach and mix the féta cheese with the spinach to make a mixture, adding the chopped garlic. Spread some butter on an oven tray. Open the fílo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a brush. After you have done 8 fílo slices, place the spinach/féta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2” on-a-side, squares. Bake at 350° until golden brown.
Saganaki (Fried Cheese)
½ lb. Kefalograviera cheese
1 lemon (squeezed)
2 tbsp. butter
Cut the cheese into a slab about ¾" thick. Heat the butter in the frying pan and sear the cheese. As the cheese starts to brown pour the lemon juice over it and remove from the heat. Serve hot with fresh pita or bread for dipping.
Colin’s Caesar Chicken
One of the unexpected perks of having Lori Carson here in the office is that her husband, Colin, is a professional chef. He’s working on opening a new restaurant soon. This month’s recipe (as well as a few more to follow) is one of his creations.
The Stuffing
• ½ bag spinach leaf
• ½ lb. well-done bacon
• ½ lb. Feta cheese
• ½ red onion
• 2 tablespoons fresh garlic
• 1 cup extra virgin olive oil
• 2 cups grated parmesan cheese
• 6 sun dried tomatoes (optional)
Place all the above ingredients into a food processor and puree. Set aside.
The Cutlets
Take 4 large chicken breasts (don’t pound or flatten them). Batter breasts with an egg wash and Italian breadcrumbs, then fry (you’ll be baking the chicken later, so it’s not necessary that the chicken cooks all the way through in the fryer).
After chicken cools, split breasts down the middle and stuff with the previous mixture, adding 2 teaspoons of shredded mozzarella cheese to each breast.
The Finishing Touch
Place the cutlets on a baking sheet and cover with your favorite Caesar salad dressing. Then bake at 375° for 20 minutes.
Croque-Monsier
There are few restaurants in Las Vegas that actually take you out of Las Vegas. Marché Bacchus is one. This wine store turned bistro turned restaurant sits on one of the lakes at Desert Shores. It is, in my opinion, the best dining atmosphere in the city. You can dine indoors or outside on the lake (there are heaters in the winter & misters in the summer, so it’s always comfortable). This is one of my favorite dishes there, and it’s a lot easier to make than the directions make it seem.
Béchamel Sauce*
4 oz grated Gruyere (or Swiss) cheese
1½ oz. ham
Your favorite French bread
Directions for Béchamel
*4 oz butter
*¼ cup flour
*2 cup milk
*nutmeg to taste
*salt & pepper to taste
Heat butter in a saucepan over medium heat. Add flour to melted butter, stirring until there are no lumps. Add milk. Add nutmeg and salt & pepper. Allow to cool.
On one slice of bread, layer (in order);
2 tbsps. of Béchamel
1 slice of ham
1 tbsp. of Béchamel
2 oz. Gruyere
Another slice of bread
2 tbsps. of Béchamel
2 oz. Gruyere
Place your Croque-Monsier in a baking pan with butter and heat in oven at 350º for 7 minutes.
Bon Appétit!
Tomato Soup with Minted Scallops
My friend Michael Mina gave me this fantastic and simple recipe. It’s just a hint of the amazing flavors at Seablue, his new Mediterranean seafood restaurant inside MGM Grand.
2 Tablespoons extra virgin olive oil
1 yellow onion, sliced thin
4 shallots, sliced thin
1 Tablespoon crushed garlic
1 bay leaf
4 large, ripe tomatoes, peeled, seeded & diced
3 cups chicken stock (or low-sodium canned broth)
2 fresh basil leaves
6 large sea scallops
12 fresh mint leaves
2 ounces olive oil
In a large, heavy-bottomed pot over medium heat, heat the 2 tablespoons extra virgin olive oil. Add the sliced onions and shallots, and cook until translucent in appearance. Add the garlic and the bay leaf and cook for 2 minutes.
Lower the heat slightly, add the diced tomatoes and cook for 10 minutes. Add the chicken stock, raise the heat, and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
Add the fresh basil leaves and continue cooking for 5 more minutes. Remove from heat. Season the mixture with salt and pepper to taste. Puree the soup until well blended. Reserve.
In a high-sided dish, marinate the raw scallops in the two ounces olive oil and the 12 fresh mint leaves for 2 hours. When ready, transfer the scallops to a mall sauté pan over high heat, and cook on both sides until golden brown, approximately 5 minutes.
To serve: reheat the reserved soup, and divide it among 6 soup bowls. Cut each of the scallops into three slices, and place each sliced scallop on top of the soup. Serve immediately. Yield: 6 Servings
Dave’s Turkey Chili
David Squier has been lobbying for me to put in his famous Turkey Chili recipe for months now. What the heck. It’s Thanksgiving. So in between gourmet recipes from Spago and Michael Mina’s new restaurant Seablue, we now present this downcountry (real downcountry) recipe from David.
1 lb ground white meat turkey (splurge and get the good stuff)
1 whole to large white onion (cubed)
1 whole bulb of garlic (minced or pressed)
Fresh ground black pepper & seasoned salt
2 14-15 oz. cans black beans
2 14-15 oz cans diced tomatoes (w/green chilies)
2 14-15 oz. cans of tomato sauce
3/4 cup of water
3 tablespoons chili powder
October, 2003
The percentage of people who are obese doubles from the teen years to the mid-20s, according to a study that tracked almost 10,000 people. Overall, 31% of adults in the USA are obese. From USA Today 10/13/2003
Lemon Caper Chicken
I’d planned to make October’s recipe the Croque Monsier from Marché Bacchus, one of my favorite restaurants in this town (if you haven’t been, you’re missing the best atmosphere in Las Vegas...call me for directions). But after seeing this story, I was wracked with guilt thinking I may be contributing to obesity with some of these recipes. So I decided to throw in a very light, very tasty recipe that’s so easy (it’s on your table in just 20 minutes), there are no excuses for not making it. Next month, I’ll get back to the high cholesterol, high carb goodies you’ve come to expect from me, but for now, enjoy this excellent recipe.
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4 oz.) skinned, boned chicken breast halves
1 tablespoon olive oil cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1 1/2 teaspoons capers
1 tablespoon chopped fresh parsley
Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.
Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.
CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly 0.6g); PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg; SODIUM 474mg; CALC 17mg
Spago Shrimp Ceviche
Chef Matteo at Spago was kind enough to share the recipe for their sensational ceviche, a fave of mine. Take note, this makes a ton of ceviche.
2 lbs. Cleaned shrimp, cut into quarters
2 Tbs. Olive oil
10 each Roma tomatoes, seeded & diced
1 each Red onion, diced
1 bunch Cilantro, chopped
1 each Jalapeño pepper, minced
4 each Limes, juiced
3 Tbs. Worcestershire sauce
3 Tbs. Tabasco Sauce
1 each 12 oz. can tomato juice
Heat oil in a sauté pan & lightly sauté shrimp until 3/4 cooked. Chill until cold. When cold, put shrimp in a mixing bowl and add all the rest of the ingredients. Let sit for one hour to develop the flavors. Adjust seasoning to taste.
Pappardelle with Scallops & Shrimp
I’m starting a series on favorite dishes from local restaurants, starting with this one from Piero’s.
12 oz Pappardelle pasta
6 Large Shrimp (or 8 oz), sliced in half
6 Large Scallops (or 5 oz), sliced in half
2 Tomatoes, peeled and diced
1 lb. Asparagus, fresh
2 Garlic cloves, minced
4 tsp. Olive oil
1/2 cup White wine
Pinch of crushed red pepper
Cook asparagus for 5 minutes then submerge into cold water to stop cooking process. In a skillet, heat olive oil then add shrimp and scallops and cook for 5 minutes. Add garlic, tomatoes, asparagus, wine, salt, pepper, and crushed red pepper. Let simmer for another 5 minutes. Pasta: Bring 2 quarts of water to a boil. Add 1 tsp salt, 1 tsp olive oil, and pasta. Stir frequently for about 8 minutes, then drain immediately. Pasta should be al dente. To serve: Combine pasta in skillet with the rest of the ingredients. Add extra virgin olive oil to taste and garnish with black olives, parsley, basil, and parmesan cheese.
Sparkling Summer Tea
My friends John & Lisa Naccarato spilled some of this into my mouth one day last month and I’ve been hounding them ever since to give up the recipe. Which they did. This is a fantastic summer drink.
1 qt. boiling water
2 family sized teabags
½ cup sugar
1 12 oz. can frozen lemonade concentrate (frozen & unthawed)
1 qt. water
1 liter bottle of ginger ale
Mint leaves & lemon/lime slices for garnish
Pour boiling water over the teabags. Cover & steep for 15 minutes.
Remove teabags.
Stir in sugar.
Stir in ginger ale.
Serve over crushed ice.
Garnish with fruit and/or mint.
Grilled Ginger Tuna
June officially kicks off the grilling season. This dish is my favorite summer grilling alternative to “the usual suspects”: beef, burgers, franks & chicken.
Marinade
1/4 cup of soy sauce
2 tablespoons of rice vinegar
2 tablespoons of dry sherry
1 tablespoon sesame oil
1 tablespoon fresh grated ginger root
1 clove garlic (minced)
6-8 oz tuna steak 1" thick
2 tablespoons of vegetable oil
Mix the marinade ingredients together in a large bowl.
Marinate the tuna steak for at least 3 hours in the refrigerator, turning it over once. A longer marination makes for more intense flavor.
Remove the steak from the marinade.
Pat it dry.
Brush on the vegetable oil.
Grill to your favorite doneness. (Watch for “flame-up” on the grill because this can get charred easily.)
Eat it slowly and sensuously.
The Classic Mint Julep
May just might be our favorite month. Mother’s Day is in May. Memorial Day is in May. But mostly, the Kentucky Derby is in May. Here’s the best way to enjoy the Derby on TV. Mix one of these. Sip or slurp it. Cry like a baby when they play “My Old Kentucky Home”. Yell a lot at the race.
Fill a tall glass or silver tumbler with crushed ice. Put 2 sprigs of fresh mint in another glass. Add 1/4 oz. of water. Add 1 tsp. super granulated sugar. Muddle (a bar term for “mash stuff all together”) the ingredients well. Add 3 oz. of Kentucky bourbon (folks, if it ain’t Kentucky bourbon, you should be jailed immediately). Stir gently, but thoroughly. Strain into glass with crushed ice. Garnish with fresh sprigs of mint.
Irish Country Stew
I tested four completely different recipes for Irish Stew before going to print. This one won.
3 to 4 lbs leg of lamb, cut into 1½" cubes
2 tablespoons butter
1 tablespoon vegetable oil
2 cups water
1 cup chicken broth
1 to 2 tsp salt, or to taste
1/4 teaspoon thyme, crushed
1/4 teaspoon pepper
2 cloves garlic, mashed & minced
4 medium potatoes, quartered
8 small white onions, peeled
1 package frozen peas, (16 oz)
8 ounces fresh mushrooms, sliced
1 cup milk
1/3 cup flour
Brown lamb in butter & oil in a large stock pot or Dutch oven. Add water, broth, and seasonings; cover and simmer for 1 hour. Remove surface fat. Add potatoes and onion; simmer, covered, until vegetables are tender, about 15 to 20 minutes. Add peas and simmer for 5 minutes. Combine milk and flour; stir until smooth. Add to simmering stew and simmer for about 1 minute, or until thickened. Taste and adjust seasonings. Serves 6
Love Squares
For the 2nd consecutive month, here’s another delicious, easy-to-make, and potentially hazardous-to-your-health recipe.
THE CRUST
1 box yellow cake mix
1 stick butter
1 egg
Mix together & spread into a 9 x 13 baking pan
THE TOPPING
1 box confectioners sugar
8 oz cream cheese
2 eggs
½ teaspoon of vanilla
Mix this together until it’s very creamy and spread over the crust
Bake at 300° for 1 hour.
Let it cool before trying to cut into squares.
Contact your cardiologist.
Becky’s Trailer Trash Super Bowl Dip
Who’s got time to throw anything elaborate together for the Super Bowl? Here’s an easy solution. You won’t find it in any respectable cookbook. And it definitely isn’t recommended by the American Heart Association. But for some good dippin’ during the big game, there ain’t nothin’ tastier than this!
1 lb. ground beef
1 lb. Italian sausage
1 block Velveeta cheese (I know, I know)
Cut the Velveeta into small cubes & melt slowly in a double boiler; crock pot or pan at low heat. Brown the ground beef and sausage. Drain the grease. Add the meat to the cheese. Party!
December, 2002
Grandma Alvena’s Sugar & Spice Cookies
¾ cup shortening or margarine
1 cup sugar
1 egg
¼ cup molasses
Mix Together
1 teaspoon ginger
2 cups sifted flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon clove
Sift Together
Combine both mixtures into a bowl. Form dough into walnut size balls and place them on an ungreased cookie sheet.
Bake at 375° for 10 - 12 minutes. Sprinkle with powdered sugar while still warm.
Saleema’s Stuffed Grape Leaves
Rather than yet another traditional Thanksgiving recipe, here’s a favorite from my Lebanese Grandma.
¾ teaspoon allspice
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper
1½ pounds ground lamb (or beef)
1 cup medium grain rice
70 grape leaves (they usually come 40 per jar)
2 lemons
Mixing: Rinse rice in cold water. Drain. Add all ingredients but lemon juice and grape leaves. Mix well. Rinse grape leaves thoroughly in cold water to remove saltiness. Cut off thick stems.
Rolling: Set a leaf shiny side down and place a tablespoon of rice/meat mixture at the bottom of the leaf. Begin at the stem end and roll the leaf over the mixture, folding the sides of the leaf in halfway toward the center, then continue rolling it to the end. (Leave it a little loose because the rice will expand in cooking.) Repeat with all leaves.
Cooking: Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. Arrange rolls, seam side down, in compact rows, alternating in directions with each layer. When all the rolls are in the pan, cover them with a large plate so the plate is weighing down on them. Fill the pan with water, bring to a boil, then reduce heat & simmer for 20 minutes. Add lemon juice and simmer for 10 more minutes.
October, 2002
Mama Marilyn's Old Yankee Pot Roast
In 5 of the past 6 Octobers, the New York Yankees have played in the World Series. Just in case they do it again, here’s a “Fall Classic” to call your own. It’s as easy to make as it is delicious to eat. Play ball!
6 lbs. round roast or rump roast, trimmed
2 cups red wine
2 cups tomato juice
1 large onion -- minced
2 carrots -- finely minced
1 clove garlic -- minced
½ cup brown sugar
2 bay leaves
¼ teaspoon nutmeg
salt and pepper -- to taste
Do not brown the pot roast. Place the meat in a heavy roasting pan that has a tight fitting lid. Mix all the other ingredients together and pour over the meat. Cover and cook at 300° for about 3/4 hour per pound. Turn roast over about halfway through cooking time. Let roast rest; thicken gravy and serve. Serves 8
Uncle Rocky’s Famous Game Day Chicken Wings
1 cup soy sauce
1 cup chopped green onions
½ cup white distilled vinegar
3 tablespoons honey
2 tablespoons chopped, peeled fresh ginger
2 tablespoons chopped garlic
2 tablespoons sesame oil
20 whole chicken wings, tips cut off
Mix first 7 ingredients in large bowl. Stir in wings.
Cover. Chill anywhere from 2 - 24 hours.
Preheat oven to 400°. Arrange wings on baking sheets. Pour reserve marinade in saucepan. Roast wings for 1 hour, turning and basting occasionally.
Boil reserved marinade until slightly thickened (about 4 minutes). Pour in bowl and serve as a dipping sauce for wings.
Aunt Susan’s Summer Artichoke Dip
1 13-14 oz. can artichoke hearts
1 cup mayonnaise
1 cup grated parmesan cheese*
1/8 teaspoon garlic salt (or to taste)
1 Squeeze of lemon (to taste)
Chop the artichokes finely (or puree them in a food processor if you want a creamier dip). Mix all the ingredients together and bake in a casserole dish at 350° for 12 to 15 minutes.
*for a more interesting & spicier flavor, use ½ cup parmesan cheese and ½ cup asiago cheese.