1 (10-pound) whole fresh turkey, giblets
and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling

1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper

Preparation:
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.

Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.

Preheat oven to 325 degrees F.

In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.

Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.

Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.

Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.

Turkey Stock:
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Preparation:
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.

Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

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Burger Patties

These Burgers are not intended to be placed on a grill,
they are best served over rice or mashed potatoes and a nice green salad.

(Makes: 8 Servings)

Ingredients:
1 pound ground beef
1/2 cup uncooked rolled oats
2/3 cup evaporated milk
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons Worcestershire sauce
2 tablespoons vinegar
4 teaspoons granulated sugar
2/3 cup ketchup
1/4 cup chopped onion
3 tablespoons vegetable oil

Preparation:
1. In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper.
Let stand for a few minutes until milk is absorbed, and shape into 8 patties.

2. In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.

3. Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides.
Pour the sauce in with the patties, and reduce heat.
Continue cooking about 15 minutes.
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Buttermilk Fried Chicken



For an alternative cut the chicken breasts into strips and prepare as normal.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 Servings

Ingredients:
2 pounds chicken breasts
3 cups buttermilk
Sea salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying

Preparation:
With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.

Place the chicken breast in a shallow container and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

Preheat the oven to 375 degrees F.

Remove the chicken from the buttermilk and season both sides with salt and pepper.

Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.

In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.

Fry the chicken for 2 minutes on each side, until golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.

Serve warm immediately, or store in the refrigerator for the next day.

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Calamari With Cream Sauce & Penne



The Pasta:
Penne

The Sauce:
1 1/2 lbs. of squid bodies, stripped, cleaned, and cut from tentacles into rings
Butter
Garlic
Lemon juice
White wine
Basil
Parsley
A few saffron threads
Flour (for the roux)
Cream
Salt & Pepper

Preparation:
Melt the butter in a medium-sized pan that has a lid over med-high heat. Add as much garlic as you like (I used about 2 cloves, chopped). Add squid. Saute for a little while as the squid turns flesh pink into white. Add a few squeezes of lemon juice and enough white wine to cover half of a squid ring (don't drown them). Add about 5 parsley leaves and the saffron. Cover and steam. Taste a squid after about 8 minutes. If it's slightly chewy, they're done. Using a slotted spoon, remove the squid and leave the juices.

Turn down the heat to medium, and add a few more tablespoons of butter. Melt it, then add in the flour, whisking as you add the flour. When flour is dissolved, add the cream and continue to whip. Add cream and whip until you get a nice creamy yellow colored sauce.

Plating:
penne, squid, sauce, parsley to garnish.
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Catfish Gumbo

This gumbo is a little different from other gumbos, but is excellent.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Makes: 4 to 6 Servings

Ingredients:
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 bay leaf
2 tablespoons vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 tablespoons all-purpose flour
1 (10.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces tomato paste
1 small (5-ounce) package frozen cut okra
Splash hot sauce
3/4 pound to 1 pound catfish, cut into chunks
Rice, cooked and drained, for serving

Preparation:
In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.

Bring the gumbo to a boil and then reduce the heat to a simmer and simmer
for 30 minutes, uncovered. Add the catfish and stir to mix well.
Cover the pot and simmer for 20 minutes. Serve with rice.
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Chalfonte Fried Chicken

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

Ingredients:
3 pounds Chicken, quartered
Kosher salt
1 cup all-purpose flour
2 tablespoons paprika
Freshly ground black pepper
2 cups vegetable shortening or corn oil
2 large onions, thickly sliced

Preparation:
Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour. Pat dry.

Mix flour, paprika, salt and pepper in a large plastic bag. Coat the chicken with the seasoned flour mixture.

Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F. Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil). Shake any excess flour from the chicken pieces then add them to the onions. Fry the chicken until it is crisp and brown on the first side, about 10 minutes.

Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts). Transfer the chicken to a rack to drain. Discard the onions. Serve the chicken hot or at room temperature.

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Chateaubriand For Two



Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 2 Servings

Ingredients:
1 1/4 pounds beef tenderloin, trimmed
2 tablespoons Essence, recipe follows
2 tablespoons canola oil
4 large baking potatoes, like russets
2 carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and halved
1 cup beef stock

Preparation:
Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.

Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.

Essence - (Creole Seasoning)

(Makes: About 2/3 Cup)

Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Preparation:
Combine all ingredients thoroughly and store in an airtight jar or container.

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Cheeseburger Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 Servings

Ingredients:
1 box macaroni and cheese
1/2 pound ground beef
1 onion, chopped
Salt and pepper
1 tablespoon Italian seasoning
1 cup shredded cheddar
1 cup shredded mozzarella

Preparation:
Pre-heat oven to 450 degrees F.

Prepare macaroni and cheese as indicated on box. Set aside.

In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.

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Cheese Munch Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 3 to 4 Appetizer Servings

Ingredients:
2 ounces butter
1 pound chicken tenders
1 cup grated Parmesan
3 cups cheese crackers
1/4 teaspoon chili powder
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
2 eggs
1/4 cup milk or water

Preparation:
Melt butter in 9 by 9 baking dish and set aside.

Wash and dry chicken. Combine Parmesan, cheese crackers, and chili powder into large freezer bag. Crush these ingredients until they resemble course bread crumbs. Add parsley and basil. Preheat oven to 375 degrees F.

In a shallow bowl, mix eggs and 1/4 cup of water or milk. Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated. Place coated tenders in baking dish.

Cook 5 to 6 minutes on each side or until cooked through with no pink meat showing and the juices run clear when pierced with a fork. Serve with dipping sauce, if desired.

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Chicken a la King

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Servings

Ingredients:
1 tube jumbo bake-off biscuits
(recommended: Pillsbury brand "Grands"),
available on dairy aisle

A sprinkle cayenne (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 pound small white mushrooms, sliced
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley

Preparation:
Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
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Chicken Bog



Talk about the traditional comfort food! This meal is perfect for a fall or winter night and is great for company. It has a bit of a kick to it with the cayenne pepper, but you could easily reduce the amount. You can also make a batch for dinner and freeze the rest for single servings, it freezes great and tastes like you just made it.

Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 4 to 6 Servings

Ingredients:
1 (3-pound) chicken, quartered
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice

Preparation:
Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Chicken Bott Boi

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes

Ingredients:
1 whole 3 1/2 to 4 pound chicken
1 bunch celery, divided
3 teaspoons granulated chicken bouillon
2 (14-ounce) cans whole tomatoes, roughly chopped and liquid reserved
3 to 5 small white potatoes cut into quarters (optional)
Pinch saffron threads
Bott Boi dough, recipe follows
Salt and pepper

Preparation:
In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.

In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.

Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.

Bott Boi Dough:
5 eggs
1/2 cup water
4 cups flour

Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed.

Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

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Chicken & Dumplings



This recipe is fast and easy to make. You can also use left over turkey instead of the chicken and substitute chicken broth for the boullion cubes. If you prefer add an egg to the dumpling dough too. Overall this dish is great and an easy variation of an old recipe.

Prep Time: 30 minutes
Cook Time: 50 minutes
Makes: 4 to 6 servings

Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

To Start The Chicken:
Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To Prepare The Dumplings:
Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Note:
If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:

(Makes: 1 1/2 Cups)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Chicken & Rice Casserole



This terrific, festive-looking meal is great for a crowd.
It's also very easy to make and delicious.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 6 to 8 Servings

Ingredients:
2 (14 1/2-ounce) cans French style green beans , rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preparation:
Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Note:
To save you time buy a roasted chicken instead of cooking one. For a different twist add more cheese to the top of the casserole and bake it for 15 mins. Then cut refrigerated buttermilk biscuits into quarters and put around the sides of the casserole and bake at 400 degrees F for an additional 10 to 12 mins. This only makes an already delicious dish better.

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Chicken Brunswick Stew



Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Makes: 6 to 8 Servings

Ingredients:
1 (2 1/2-pound) fryer chicken
Water
1 (28-ounce) can crushed tomatoes,
sweetened with 3 Tablespoons of sugar
1 (16-ounce) can creamed corn
1 (16-ounce) can regular corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped or a few pearl onions
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt
Cayenne pepper
Cooked rice, as accompaniment

Preparation:
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.

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Chicken For Almodovar



The flavors in this meal are great and the ingredients compliment each other well. You can use brown rice (to be more healthy). It is also perfect for a dinner party - it looks elegant & your guests with love it!

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 4 Servings

Rice:
3 cups chicken stock
1 tablespoon butter
1/4 teaspoon saffron threads, 2 pinches
1 1 /2 cups white rice

Chicken:
3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan
6 medium pieces chicken breast,
6 ounces, each breast cut in half across the breast
Salt and pepper
4 cloves garlic, cracked away from skin and crushed
1 medium onion, quartered, then thinly sliced
1 bay leaf, fresh or dried
2 jarred pimentos, drained, halved and sliced
1/4 cup, 2 handfuls, golden raisins
1 small tub, 1 cup, Spanish jumbo
green pitted olives, coarsely chopped
1 cup dry white wine
1 cup chicken stock
2 tablespoons butter, chopped into pieces
1/3 cup, a couple of handfuls, flat leaf parsley, chopped
1/2 cup sliced almonds, a few handfuls, toasted

Preparation:
In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork.

In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and sauté 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes.

Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

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Chicken Fried Steak



Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 4 Servings

Ingredients:
1 pound top round steak
3 cups buttermilk
2 teaspoons hot sauce
4 sprigs fresh thyme
Kosher all-purpose flour, plus 2 tablespoons
1 tablespoon ground cumin
2 eggs
4 strips bacon
2 tablespoons chopped fresh parsley leaves Preparation:

Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.

In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm. Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

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Chicken Parmigiana



(Makes: 4 Servings)

Ingredients:
8 chicken breast cutlets,
or 4 boneless skinless chicken breast halves,
split horizontally into 8 cutlets (1 1/2 pounds total)

1/2 cup dried breadcrumbs
1/2 cup finely grated Parmesan cheese
Salt and freshly ground pepper
2 large eggs, lightly beaten
1/4 cup olive oil
2 cups spaghetti sauce, homemade or purchased
8 1/4-inch-thick slices mozzarella cheese,
preferably fresh (6 ounces)

Preparation:
1. Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.

2. Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.

3. Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.
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Chicken Tetrazzini

Ingredients:
2 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
2 cups (or more) chicken, cut in bite sized pieces
1 - 10.5 oz can cream of chicken soup
1/2 cup milk
1 tbsp chopped parsley
1/2 package linguini or spaghetti
1/4 cup grated Parmesan cheese

Preparation:
Saute onion and garlic in margarine until tender.
Add chicken.  Stir in soup, milk and parsley.
Simmer, covered for 30 minutes
(if chicken is uncooked, or less if it is already cooked).

Meanwhile, cook pasta, according to package directions,
cooking only minimum time indicated.
Drain and put into casserole disk.

Cover with chicken and sauce and sprinkle with Parmesan cheese.
Bake at 400 for 15 - 20 minutes.
Also great using leftover turkey.
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Chicken With Red Wine & Tarragon



Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 Servings

Chicken:
2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
Coarse salt and pepper
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
2 shallots, chopped
1 carrots, chopped into fine dice
1 rounded teaspoon sugar
12 crimini (baby portobello) mushrooms, sliced or chopped
4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
Handful flat-leaf parsley leaves, chopped
1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle
1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree

Noodles:
3/4 pound extra-wide egg noodles
2 tablespoons butter, cut into bits
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
Salt and freshly ground black pepper

Preparation:
Bring a large pot of salted water to a boil for the noodles.

Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate.

Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.

Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.

Serve chicken with buttered egg noodles tossed with fresh herbs.

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Chicken With Rosemary & Lemon Salt



What a fantastic, simple recipe. The lemon flavor really comes through and the meat is very tender and the skin just perfect. Make sure you use alot of FRESH rosemary and sea salt. It is very flavorful and makes a great chicken salad if there are any leftovers.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Makes: 4 Servings

Ingredients:
2 chickens, about 2 to 3 pounds each
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks

Seasoned Salt:
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferablyy gray salt
Freshly ground black pepper

Preparation:
Preheat oven to 450 degrees F if you have no convection fan,
or to 425 degrees F if you have a convection fan.

Rinse the chickens inside and out and dry well.

Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.

Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

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Chili Con Carne



Ingredients:
1 T. vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely grated carrots
1 T. garlic powder
1/2 tsp chili powder
1 tsp. salt
1/4 tsp. black pepper
2 lb. ground beef
3 (16 0z.)cans dark red kidney beans
1 large can tomatoes
1 - 16 oz. can tomato sauce
1 tsp. sugar
2 T. taco sauce - mild, medium or hot - your preference
grated cheddar cheese (optional)

Preparation:
In a medium skillet, saute vegetables in oil until tender. Set aside. In a very large saucepan or dutch oven, brown ground beef. Drain off fat. Add seasonings. Mix well, simmer a minute or two then add sauteed vegetables, canned tomatoes and tomato sauce. Bring to a very low boil, reduce heat and simmer about 45 minutes, stirring occasionally. Add kidney beans, stir, and simmer another 10 to 15 minutes. Top individual servings with grated cheddar.
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Christmas Pasta



This wonderful, hearty, pasta dish is perfect for Christmas Day. It has great flavor and appearance. As many times as you reheat this dish, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time eg: half a pound for every 3 people. Also freezes well.

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Large Servings

Ingredients:
2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut,
chopped into small bits or
regular bacon
(Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Serving Suggestions:
Caprese Salad, recipe follows
Five-Minute Fudge Wreath, recipe follows

Preparation:
Heat a deep pot over medium high heat. Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 Minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice.

Caprese Salad:

Prep Time: 10 minutes
Makes: 4 to 6 Servings

Ingredients:
3 vine-ripe tomatoes,
1/4-inch thick slices
1 pound fresh mozzarella,
1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Preparation:
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with
extra-virgin olive oil and season with salt and pepper, to taste.

Five-Minute Fudge Wreath:

Prep Time: 5 minutes
Makes: 32 Servings (2 pounds)
Cooking Time: 5 minutes

Ingredients:
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Preparation:
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
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Chuck Blade Steaks With Herb Wine Sauce



Prep Time: 6 minutes
Cook Time: 12 minutes
Makes: 4 Servings

Ingredients:
4 (1/2-inch-thick) top chuck blade steaks (about 18 ounces total)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter, 2 tablespoons unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
1/2 cup dry white wine
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley

Preparation:
Pat steaks dry and sprinkle both sides with salt and pepper.

Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.

Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper, to taste.

Pour sauce over steaks and serve.|

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Cold Beef Tenderloin, Cajun-Style



Ingredients:
1 center-cut beef tenderloin (4-5 lbs.)
1 T. salt
1 T. each black and white peppercorn
and fennel seeds, coarsely crushed
1 t. cayenne
t. each dry mustard and ground nutmeg
1 large clove garlic, minced
1/3 c. melted butter

Tomato Coulis:
Saut c. minced onion and 1 clove minced garlic in 2 T. olive oil for 5 minutes. Add 3 peeled, diced tomatoes, cook 2 minutes. Remove from heat. Add 1 T. each balsamic vinegar, chopped fresh basil, and chopped parsley, and t. each salt and pepper. Chill to blend flavors.

Horseradish Sauce:
1 c. mayonnaise
3 T. grated fresh horseradish
1 t. capers, coarsely chopped
1 t. grated lemon peel
t. Dijon mustard

Trim fat from meat. In a bowl, combine salt, black pepper, white pepper, fennel seeds, cayenne, mustard, nutmeg, and garlic. Add butter, mixed well. Preheat oven to 375. Place meat on a rack in a shallow roasting pan. Rub spice mixture over all sides of meat. Roast, uncovered for 50 minutes to 1 hour (or until) meat thermometer inserted in center reads 120 degree) Remove from oven let stand. When cool, cover and refrigerate up to 24 hours. Prepare horseradish sauce. Combine ingredients and chill to blend flavors. To serve, carve beef crosswise in thin slices and arrange on a platter. Serve with horseradish sauce and tomato coulis.
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Cold Roast Fillet of Beef With Cracked Pepper Crust



Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 8 Servings

Ingredients:
1 tablespoon black peppercorns, ground coarsely
2 teaspoons dried green peppercorns, ground coarsely
1 teaspoon white peppercorns, ground coarsely
1 teaspoon coarse salt
1 trimmed 3 to 3 1/2-pound fillet of beef, tied, at room temperature
Parsley sprigs, for garnish, is desired
Sour Cream Horseradish Sauce, as accompaniments, recipe follows

Preparation:
Preheat the oven to 500 degrees F.

In a small bowl, combine the black pepper, the green pepper, the white pepper, and the salt. Rub the meat with the pepper-salt mixture. Sear meat in hot skillet until browned all over. If tenderloin is too large for skillet, cut meat in half. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130 degrees F for medium-rare meat, and let it cool to room temperature.

The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley. Serve the beef with the Sour Cream Horseradish.

Sour Cream Horseradish:
1 cup sour cream
3 teaspoons horseradish
Salt and pepper
Paprika

Combine all ingredients. Chill.

(Makes: approximately 1 cup)

Wine Suggestions:
Kendall Jackson Chardonnay Hahn Estates or
Glass Mountain Merlot Rosemount Shiraz

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Colombian Chicken Stew (Sancocho)



(Makes: 6 to 8 Servings)

"It shouts out loud: I really care for you!!!!" Sancocho is the ultimate in comfort food in Columbia, South America. And like in Italian homes, each family has their own version of lasagna, this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after ever party and makes the perfect Sunday meal!

Ingredients:
7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored,
seeded, and chopped
1 green bell pepper, cored,
seeded, and chopped
1 small Spanish onion, chopped
1 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
1 (3 to 4-pound) chicken,
cut into 8 pieces
1 small yucca, peeled and
cut into 2-inch pieces
1 green plantain, peeled and
cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and
cut into 3-inch pieces
4 ears corn, cut in 3 pieces

Preparation:
In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.

Add the chicken and simmer for another 20 minutes.

Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.

In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve. Back To Top

Coq Au Zin



Ingredients:
4 chicken legs and thighs, cut apart
salt and pepper
lb. Lean ham, cut into in. cubes
1 tbl. vegetable oil
8 small onions, 1-1 in. diameter
lb. Small mushrooms
1clove minced garlic
1 c. canned beef broth
2 tbl. Dijon mustard
1 c. zinfandel
tsp. Dry Thyme leaves
1 bay leaf
1 tbl. corn starch
1 tbl. water
2 tbl. chopped parsley

Preparation:
Sprinkle Chicken with salt and pepper. In a wide frying pan over med-high heat cook ham in 1 tsp. of oil until lightly browned; remove from pan. Add 1 more tsp. of oil to pan and cook chicken until golden brown and add to ham. Add the remaining teaspoon of oil and onions to pan; cook until lightly browned, 6-8 minutes. Add to chicken and ham. Add mushrooms, garlic, and 2 tbl. of broth to pan. Cook uncovered until liquid has evaporated and mushrooms are golden brown.

Return chicken, onions and ham to pan. Combine mustard, remaining broth, wine, and thyme. Pour over chicken, add bay leaf. Bring to a boil, reduce heat, cover, and simmer until meat near the bone is no longer pink, 35 to 45 minutes. Discard bay leaf, place chicken and vegetables in a serving bowl. Over high heat, reduce pan juices to 1 c. mix cornstarch and water, stir into juices. Cook, stirring,until sauce boils. Pour over chicken and sprinkle with parsley.
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Country Captain Chicken



Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings

Ingredients:
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Preparation:
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.

Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

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Country French Chicken



This simple, tasty dish is great to make for company and the fresh tarragon gives it a wonderful aroma. It freezes well too. Freeze individual portions for dinners later in the week. Serve this dish with butter rice, simple risotto or pasta.

Prep Time: 18 minutes
Cook Time: 26 minutes
Makes: 4 Servings

Ingredients:
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, as an accompaniment
Sugar snap peas, as an accompaniment

Preparation:
In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.

Herb & Butter Egg Noodles:

(Makes: 4 Servings)

1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper

Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.

Steamed Snap Peas:

(Makes: 4 Servings)

Ingredients:

1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Preparation:
Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining. Back To Top

Country Oxtails



Ingredients:
3 pounds oxtails
House Seasoning,
recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice

Preparation:
Preheat oven to 300 to 350 degrees F.

Sprinkle the oxtails liberally with
House Seasoning on both sides.
Coat the bottom of a heavy oven-proof
Dutch oven with the olive oil.
Once heated, add the oxtails
and sear on all sides.
Remove and set aside.

Scrape up the brown bits
from the bottom of the pan.
Add the beef broth, red wine,
Worcestershire sauce,
and garlic cloves.
Stir.
Add basil, oregano, bay leaves,
hot sauce and tomato sauce,
stir to combine all
ingredients together.

Cover tightly, place in oven,
and bake for 2 to 3 hours.

Remove from oven and bring
to a simmer on stove top.
Add the sweet onion wedges,
red potatoes, garlic and
carrots to the pot.
Cover and simmer until
potatoes are almost tender,
roughly 15 minutes.

Serve oxtails with the vegetables
over hot buttered rice.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.
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Crab Fettuccini

Ingredients:
1 pound crab meat
cup butter or olive oil
3 cloves garlic, minced
1 cup Chardonnay Wine
1 pint of heavy cream
cup parmesan cheese
chopped fresh basil
black pepper
Fettuccini Pasta

Preparation:
Cook pasta according to package directions. Drain and toss with one tablespoon of olive oil. Cover and set aside.

Saut garlic, basil and crab meat in butter or oil over low heat till tender. Set aside.

Heat wine and cream in a saucepan over low heat bringing to a boil, stirring constantly. Boil and stir one minute. Pour over crab mixture; add parmesan; mix well. Add pepper to taste. Serve over hot pasta.
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Creole Jambalaya

Excellent blend of flavors and easy to put together.

Prep Time: 50 minutes
Cook Time: 25 minutes
Makes: 6 to 8 Servings

Ingredients:
Extra-virgin olive oil,
enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Preparation:
Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.

Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.

Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.

Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
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Crispy, Crunchy Fried Chicken



This irresistible recipe for classic fried chicken is delicious.
While the chickens skin should be crisp and crunchy,
the meat should always be moist.
To keep the chicken from becoming too dry,
brine the chicken in heavily salted water for a few hours before cooking.

(Makes: 4 Servings)

Ingredients:
1/2 cup coarse salt (or 6 tablespoons table salt)
1 whole chicken, cut into serving pieces
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons dried thyme or oregano, or a pinch of cayenne pepper
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup buttermilk
Peanut oil, for frying

Preparation:
1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

2. In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.

3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.

4. When oil reaches 365 (if you dont have a thermometer, wait until the oil starts to smokevery hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pacenot too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.

5. Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.
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Crispy Oven-Baked Chicken

Prep Time: 12 minutes
Cook Time: 1 hour
Makes: 12 Servings

Ingredients:
2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)

Preparation:
Preheat oven to 350 degrees F.

Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.

Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.

Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
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Cuban Spiced Pork Tenderloin & Soffrito Rice



This easy to prepare recipe will have you finish cooking dinner in no time at all. Recommended for after work family dinners or as a company dinner. You'll have more time to spend with friends and family when making this wonderful recipe. The leftovers are perfect for a Cuban sandwich with some ham, Swiss cheese, mustard, and pickle on a baguette. Try this recipe! You'll love it!!!!

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 6 Servings

Rice:
1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
Salt

Pork:
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat

Optional Garnishes:
chopped mango or kiwi, or chopped cilantro and scallions

Preparation:
Preheat the oven to 450 degrees F.

Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.

For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.

Suggested Drink:
Mojitos!

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Cuban-Style Paella: Paella Cubana



The lobster tails make this dish even more mouth-watering and appealing.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Makes: 6 Servings

Ingredients:
1/2 cup olive oil, plus 2 tablespoons for sauteing seafood
1 cup diced ham
1 cup chorizo sausage or pepperoni,
sliced into 1/2-inch pieces
(recommended: Spanish sausage)
1 large onion, diced
1 red bell pepper, diced
5 garlic cloves, minced
1 (3-pound) chicken, cut into 6 to 8 pieces
3 cups Valencia rice
4 cups chicken broth
1/2 cup red wine or
white wine
1 can mussels
2 teaspoons salt
Bijol powder, a dash
1 pound medium raw shrimp, peeled and de-veined
1/2 pound scallops
5 lobster tail meat, reserve shells for garnish
1 cup frozen green peas
1/4 cup minced parsley leaves
1 red bell pepper, sliced for garnish
1 cup steamed mussels in their shells, for garnish

Preparation:
Preheat oven to 350 degrees F.

Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.

Note: This will draw the oil from the chorizo and flavor the pan.


Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.
Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve.

In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry).

Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.

Note: This will keep it from drying out.

At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells.

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Cube Steak & Gravy (crockpot)

This dish is excellent when served with mashed potatoes or rice.

Prep Time: 15 minutes
Cook Time: 8 hours
Makes: 4 Servings

Ingredients:
2 lbs cube steak
salt
pepper
flour (for dredging)
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water

Preparation:
1. Salt and pepper the steak to your liking then dredge in the flour.
2. Fry steak until brown and place in crockpot.
3. Add water, soup, and gravy mix.
4. Cover and cook on low 6 to 8 hours.
5. Serve with mashed potatoes or rice.
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Davie Crockett's Ground Beef Wrap-Ups

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 4 Servings

Ingredients:
1 1/4 pounds lean 90 percent ground round
2 teaspoons salt, or to taste
2 (8-ounce) packages crescent roll tubes
2 (4-ounce) cans whole green chiles
1 (8-ounce) pack shredded mild cheddar cheese
1/2 medium onion, chopped
1 pint light sour cream
1 bunch scallions (about 8), diced
Black olives, chopped

Preparation:
Preheat oven to 375 degrees.

Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes.

Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles.

Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps.

Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese.

Place the wraps in the pre-heated oven. Bake for 13 minutes.

Dollop sour cream on each wrap. Top with diced scallions and black olives.
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Dijon-Herb Basted Turkey

(Makes: About 10 Servings)

Ingredients:
1 cup margarine or butter, softened
3/4 cup country Dijon mustard, divided
1 tablespoon fresh or 1 teaspoon dried rosemary leaves, chopped
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup orange juice, divided
1 (10 to 12-pound) turkey, rinse and pat dry
Chardonnay, broth or water
3 tablespoons all-purpose flour

Preparation:
1. Mix margarine or butter, 1/2 cup mustard, rosemary, salt and pepper; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for gravy.

2. Sprinkle remaining orange juice in cavity of turkey. Loosen turkey skin from meat; rub about 1/4 cup mustard mixture under skin. Spread 1/4 cup mustard mixture over turkey. Reserve remaining mustard mixture for basting.

3. Place turkey, breast side up, on a rack in a roasting pan. Add 1 cup wine, broth or water to pan. Bake turkey according to roasting chart, brushing with additional mustard mixture every 30 minutes. After 1 hour, tent turkey loosely with foil and continue to roast until done, adding wine, broth or water to pan as needed to prevent burning.

4. Remove turkey to cutting board; allow to rest, covered with foil, for about 20 minutes.

5. Pour pan drippings into large measuring cup; skim off fat. Add enough wine, broth or water to equal 3 cups liquid; set aside.

6. Heat reserved mustard mixture in roast ing pan until melted; sprinkle in flour, whisking constantly. Cook for 1 to 2 minutes. Whisk in pan drippings; cook for 2 to 3 minutes or until thickened. Stir in remaining mustard. Serve with turkey.

For a fully thawed turkey, use this roasting chart to estimate when the turkey will be done:

Weight Times/Unstuffed

8 -12 lbs. - 2 3/4 - 3hrs.
12 -14 lbs. - 3 - 3 3/4 hrs.
14 -18 lbs. - 3 3/4 - 4 1/4 hrs.
18 - 20 lbs. - 4 1/4 - 4 1/2 hrs.
20 - 24 lbs. - 4 1/2 - 5 hrs.

If you use a turkey with a pop-up timer, begin checking for doneness 30 minutes before end of estimated time to see if the timer has activated. When the turkey is fully cooked, the timer will be activated, the leg should move easily, juices run clear and 180 degrees will be reached on a meat thermometer.
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Double Dipped Spicy Chicken



This easy to prepare recipe is great for any meal
and the buttermilk makes this very tender and juicy.
You can also add extra spice to this as it only makes it better.

Also make sure you have your oil hot to ensure crispy chicken.
This also works best if you take 3-5 minutes and let
the chicken rest on a rack while the oil heats up.
Otherwise, there's a chance that some
of the coating might come off.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makws: 4 Servings

Ingredients:
Vegetable oil, for frying
1 1/2 cups flour
1 teaspoon paprika, 1/3 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper,
eyeball the amount
1/4 teaspoon allspice, eyeball the amount
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper

Preparation:
Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.

Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.

Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.

Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.
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Duck a la Orange

(Makes: 4 Servings)

Ingredients:
5 lb (2.3kg) duck
a little butter Salt and black pepper

For The Orange Sauce:
2 tbsp duck fat
1/4 cup (1 oz) 30 g plain flour
4 fl oz (100ml) port
1/2 pt (300ml) giblet stock
2 large oranges
1 tbsp redcurrant jelly
Watercress (to garnish)

Preparation:
1. Heat the oven to 400F (200C) mark 6.

2. Remove the giblets from the duck and put them in a heatproof casserole with a little onion, freshly ground pepper and about3/4 pt (450ml) water. Cover with a lid or foil and put in the bottom of the oven.

3. Prick the duck all over with a sharp-pronged fork. Rub with a very small amount of butter and season well with salt and freshly ground pepper. Place on a rack or trivet in a roasting tin. Roast without basting for 1 3/4 - 2 hours or until the duck is tender. Remove the duck from the oven and pour any juices inside it into a measuring jug. Skim off all the fat from the roasting tin, add any remaining juices in the pan to the jug and keep the fat on one side. Place the duck on a warm serving dish and keep warm.

4. Place 2 tbsp of duck fat in a small saucepan, add the flour and cook gently until pale golden brown. Remove the pan from the heat and slowly add the port. Make up the duck juices in the measuring jug to 1/2 pt (300ml) with stock from the giblets and add to the pan. Return the pan to the heat and bring to the boil, stirring until the sauce has thickened. Season with salt and pepper and simmer gently for 5 minutes to allow the sauce to reduce slightly.

6. Thinly peel one orange (removing the zest only), shred finely, simmer for 3 minutes in a little water, then drain well. Squeeze the juice from one and a half oranges and cut the remaining half in thin slices for garnish. Add the orange juice and redcurrant jelly to the pan and stir constantly until the jelly has dissolved. Taste and check seasoning. Sprinkle the duck with the orange rind and garnish with orange slices and watercress. Serve the sauce separately.
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Duck Burgundy

Prep Time: 10 minutes
Cook Time: 10 to 15 minutes per pound
Makes: 4 Servings

The flavor in this recipe really
comes out if you can let the
duck marinate in the seasoning
for a few hours or overnight.
You can also use garlic
salt instead of garlic powder.
I usually fill the pan
with chuncks of apple,
onion and orange so the duck
can sit on top and the juices can run
into the pan and not sit in it's own fat.
Basting with the Burgandy is what
really makes this dish special!

Ingredients:
2 whole ducks
Salt and pepper
Garlic powder
Poultry seasoning
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine

Preparation:
Preheat the oven to 350 degrees F.

Clean the ducks well and rub the body cavities lightly
with salt, pepper, garlic powder, and poultry seasoning.
Stuff the cavities with pieces of onion, apple, orange and celery.
Rub the ducks with the soy sauce and oil.
Place in a baking pan and roast, uncovered,
basting often with Burgundy wine, about every 10 minutes.
Allow 10 to 15 minutes baking time per pound of duck.
Remove the stuffing before serving.
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Duck In Pineapple Sauce

Makes: 4 to 6 Servings)

Ingredients:
1 duckling weighing 1.5 kg (3 1/2 lbs)
1 tbsp corn oil
125 ml (4 fl oz) 1/2 cup pineapple juice
1 cup (8 fl oz) 250 ml dry red wine
1/2 tsp salt
2 pinches freshly ground black pepper
Juice of 1 lemon
1 tbsp cornflour
Juice and grated rind of 1 orange
400 g (14 oz) fresh pineapple
1 tbsp pineapple or apricot jam

Preparation:
1. Preheat oven to 200C (400F) Gas Mark 6.

2. Wash duck and pat dry before cutting into 6 pieces.

3. Brush with oil, lay in casserole and roast in oven for 20 minutes.

4. Combine pineapple juice with red wine, salt, pepper and lemon juice, pour over duck and baste with mixture repeatedly during remaining 40 minutes cooking time.

5. Mix cornflour with orange juice.

6. Quarter and peel pineapple, remove hard core and cut into wedges.

7. After 1 hour remove duck from oven and place pieces in warm serving dish. Keep warm in switched off oven.

8. Skim fat off roasting juices, then strain juices. Combine with cornflour mixture, bring to the boil and stir in grated orange rind with additional water if necessary. Add pineapple pieces and jam to sauce, season well with salt and white pepper, then pour over duck.

9. Serve with sweet potatoes.
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Duck In Port & Cherry Sauce

(Makes: 4 Servings)

Ingredients:
1 oven-ready duckling, weighing 4-5 Ib (1.8 - 2.3 kg), with giblets
1 onion, quartered
salt

For The Sauce
3 tablespoons dripping and the juices from the cooked duckling
2 tablespoons flour
1 cup (8 fl oz) 250 ml giblet stock (see below)
1 small glass port
14 oz (400 g) can stoned black cherries, drained

Preparation:
1. Place the giblets in a saucepan, cover with cold water and add any seasoning and herbs to hand. Simmer for 1 hour to make stock.

2. Meanwhile, heat the oven to 350F(180C/)gas mark 4.

3. Pat the duckling dry inside and out with absorbent kitchen paper and put the quartered onion inside.

4. Prick the skin all over with a fork and sprinkle with salt. Place the duckling on a grill rack in a shallow roasting tin, breast uppermost, and roast for 35 minutes per 1 lb (450 g), without basting.

5. To make the sauce, put 3 tablespoons of duckling dripping and juices into a saucepan, sprinkle in the flour and stir over a gentle heat for 1 minute. Gradually blend in 1/2 pint (300 ml) strained giblet stock to make a smooth sauce.

6. Cook gently, stirring for about 2 minutes, or until thickened, then stir in the port and cherries.

7. Carve the duckling use scissors and cut the duck's breast in half, starting from the neck end. Cut along the length of the breastbone, then through the backbone to split the bird in half. If you like, cut along the backbone, remove it and use it to make stock, so that you serve less bone on the plate. Cut each half of the bird in two, making a slanting cut between the ribs to separate the wing and the leg, so that you now have four portions. and spoon the sauce over.
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