Ingredients
1 pint of brussels sprouts (about 1 lb.)
4 tbsp. olive oil to coat bottom of pan
5 cloves garlic
salt and pepper to taste
1 tbsp white vinegar (recipe calls for balsamic but white works and is Tyramine friendly)
Directions
Heat oven to 425 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 30 minutes.
Stir in vinegar and serve hot or warm.
Stuffed Trout
Ingredients
1 3 lb. Fresh trout
2 c. dry bread crumbs
1/3 c. finely chopped onion
1/3 c. sour cream
½ tsp. Paprika
¼ c. salad oil
½ tsp. Salt
1/8 tsp. pepper
Directions
Sprinkle fish generously with salt and pepper. Place in a well greased shallow pan. Combine other ingredients in a small bowl, loosely stuff fish with the mixture. Brush fish generously with oil and cover with foil. Bake at 350 degrees until fish flakes easily when tested with a fork, about 45-60 minutes.
1 3 lb. Fresh trout
2 c. dry bread crumbs
1/3 c. finely chopped onion
1/3 c. sour cream
½ tsp. Paprika
¼ c. salad oil
½ tsp. Salt
1/8 tsp. pepper
Directions
Sprinkle fish generously with salt and pepper. Place in a well greased shallow pan. Combine other ingredients in a small bowl, loosely stuff fish with the mixture. Brush fish generously with oil and cover with foil. Bake at 350 degrees until fish flakes easily when tested with a fork, about 45-60 minutes.
Grilled Asparagus
Serves 4
Ingredients
16 asparagus spears, ends trimmed
3 tbsp. peanut oil
1 tbsp. sesame oil
2 tsp. honey
1 tbsp. "Soy" Sauce (use recipe)
2 tbsp. white vinegar
3 gloves garlic (garlic powder OK too)
salt and pepper to taste
Directions
Blanch asparagus spears in salted water or in microwave at high power for 2 minutes. Drain and place in a plastic container or bag.
In small bowl, whisk together remaining ingredients. Pour over asparagus, seal, and chill,
Grill briefly, over low flames, turning frequently, until lightly and evenly charred. Season with salt and pepper and serve hot.
Ingredients
16 asparagus spears, ends trimmed
3 tbsp. peanut oil
1 tbsp. sesame oil
2 tsp. honey
1 tbsp. "Soy" Sauce (use recipe)
2 tbsp. white vinegar
3 gloves garlic (garlic powder OK too)
salt and pepper to taste
Directions
Blanch asparagus spears in salted water or in microwave at high power for 2 minutes. Drain and place in a plastic container or bag.
In small bowl, whisk together remaining ingredients. Pour over asparagus, seal, and chill,
Grill briefly, over low flames, turning frequently, until lightly and evenly charred. Season with salt and pepper and serve hot.
Great Salsa
Ingredients
3-4 cloves of garlic
1 inch jalapeno pepper
3-4 Roma tomatoes
¼ medium onion
¼ green pepper
6-8 leaves and stems of cilantro
½ fresh lemon or lime (juiced)
1 tsp. salt
Directions
Put garlic and jalapeno in food processor and chop
Add remaining ingredients and chop to desired consistency (less is more)
Serve with tortilla chips
3-4 cloves of garlic
1 inch jalapeno pepper
3-4 Roma tomatoes
¼ medium onion
¼ green pepper
6-8 leaves and stems of cilantro
½ fresh lemon or lime (juiced)
1 tsp. salt
Directions
Put garlic and jalapeno in food processor and chop
Add remaining ingredients and chop to desired consistency (less is more)
Serve with tortilla chips
Mustard Roasted Potatoes
Makes 10 servings
Ingredients
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Directions
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes
Ingredients
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Directions
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes
Paella with Chicken, Mushrooms, and Shrimp
8 servings
Ingredients
Allioli
4 garlic cloves, halved, center germ removed
1/2 teaspoon (or more) fine sea salt
2 large egg yolks
3 tablespoons water
2 tablespoons white vinegar
1 cup light fruity olive oil
Freshly ground black pepper
Paella
4 cups water
2 ounces dried shiitake mushrooms
9 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch cubes
10 ounces fresh shiitake mushrooms, stems removed, caps thickly sliced
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups (or more) low-salt chicken broth, divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
Chopped fresh Italian parsley
Chunky salsa
Dirctions
Allioli
Mash garlic and sea salt in metal bowl with back of spoon until paste forms. Whisk in yolks, then water and vinegar. Set bowl over pan of barely simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 6 minutes total. Remove bowl from water. Cool to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in thin stream, whisking until sauce is thick. Season with pepper and more sea salt. DO AHEAD Can be made 6 hours ahead. Cover; chill.
Paella
Bring 4 cups water to boil in large saucepan; mix in dried mushrooms. Soak mushrooms until soft, at least 2 hours and up to 8 hours. Strain into large bowl. Squeeze liquid from mushrooms back into bowl. Reserve mushroom broth for paella (reserve mushrooms for another use).
Heat 2 tablespoons oil in each of 2 large (12- to 14-inch) paella pans or skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to each pan; sauté until beginning to brown, about 5 minutes. Transfer chicken from each pan to separate large bowl. To each pan, add 1 tablespoon oil and half of fresh mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms are tender, 4 to 5 minutes. Using slotted spoon, transfer mushrooms from each pan to 1 bowl with chicken. Add 1 tablespoon oil to each pan, then 1/2 cup onion and 2 garlic cloves; sauté 1 minute.
Ingredients
Allioli
4 garlic cloves, halved, center germ removed
1/2 teaspoon (or more) fine sea salt
2 large egg yolks
3 tablespoons water
2 tablespoons white vinegar
1 cup light fruity olive oil
Freshly ground black pepper
Paella
4 cups water
2 ounces dried shiitake mushrooms
9 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch cubes
10 ounces fresh shiitake mushrooms, stems removed, caps thickly sliced
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups (or more) low-salt chicken broth, divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
Chopped fresh Italian parsley
Chunky salsa
Dirctions
Allioli
Mash garlic and sea salt in metal bowl with back of spoon until paste forms. Whisk in yolks, then water and vinegar. Set bowl over pan of barely simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 6 minutes total. Remove bowl from water. Cool to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in thin stream, whisking until sauce is thick. Season with pepper and more sea salt. DO AHEAD Can be made 6 hours ahead. Cover; chill.
Paella
Bring 4 cups water to boil in large saucepan; mix in dried mushrooms. Soak mushrooms until soft, at least 2 hours and up to 8 hours. Strain into large bowl. Squeeze liquid from mushrooms back into bowl. Reserve mushroom broth for paella (reserve mushrooms for another use).
Heat 2 tablespoons oil in each of 2 large (12- to 14-inch) paella pans or skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to each pan; sauté until beginning to brown, about 5 minutes. Transfer chicken from each pan to separate large bowl. To each pan, add 1 tablespoon oil and half of fresh mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms are tender, 4 to 5 minutes. Using slotted spoon, transfer mushrooms from each pan to 1 bowl with chicken. Add 1 tablespoon oil to each pan, then 1/2 cup onion and 2 garlic cloves; sauté 1 minute.
Waldorf Chicken Salad
Serves 6
Ingredients
2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tbsp vegetable oil
Table salt
2 medium ribs celery , cut into small dice
2 medium scallions , white and green parts, minced
3/4 – 1 c. mayonnaise
1 ½ - 2 tbsp lemon juice from 1 small lemon
2 tbsp minced fresh parsley leaves
1 apple , cored and cut into medium dice
6 tbsp chopped walnuts, toasted
Instructions
Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature; remove skin and bones, and shread meat into bite-sized pieces (about 5 cups).
Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Ingredients
2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tbsp vegetable oil
Table salt
2 medium ribs celery , cut into small dice
2 medium scallions , white and green parts, minced
3/4 – 1 c. mayonnaise
1 ½ - 2 tbsp lemon juice from 1 small lemon
2 tbsp minced fresh parsley leaves
1 apple , cored and cut into medium dice
6 tbsp chopped walnuts, toasted
Instructions
Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature; remove skin and bones, and shread meat into bite-sized pieces (about 5 cups).
Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Chicken-Pineapple Skillet
NOTE: This recipe is from the More With Less Cookbook, a collection of Mennonite recipes. There are many recipes that would be Tyramine friendly in it. They help you consume less of and use effectively the world’s food resources. Our was printed in 1977 but there have been updates.
Serves 6
Ingredients
2 or 3 boned and skinned chicken breasts (cook bones and skin for broth in another dish) cut into 10-12 strips
1 onion
1 c. celery, sliced diagonally
1 green pepper, cut in strips
2 c. pineapple chunks, drained (reserve juice)
Combine in a bowl
Pineapple juice
2 tsp. constarch
1 ½ tsp. cinnamon
1 ½ "Soy" Sauce: Use the Low Tyramine recipe for this.
2 tbsp butter or oil
Directions
Heat the butter/oil in a large skillet. Over high heat saute’ strips of chicken. Sprinkle with salt and stir contstantly for 3 min. Add onion, celery and green pepper and cointinue to cook, stirring constantly for 2 min. Add pineapple, then juice mixture. Stir and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.
Serves 6
Ingredients
2 or 3 boned and skinned chicken breasts (cook bones and skin for broth in another dish) cut into 10-12 strips
1 onion
1 c. celery, sliced diagonally
1 green pepper, cut in strips
2 c. pineapple chunks, drained (reserve juice)
Combine in a bowl
Pineapple juice
2 tsp. constarch
1 ½ tsp. cinnamon
1 ½ "Soy" Sauce: Use the Low Tyramine recipe for this.
2 tbsp butter or oil
Directions
Heat the butter/oil in a large skillet. Over high heat saute’ strips of chicken. Sprinkle with salt and stir contstantly for 3 min. Add onion, celery and green pepper and cointinue to cook, stirring constantly for 2 min. Add pineapple, then juice mixture. Stir and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.
Fresh Strawberry Gelato
Ingredients
3/4 c. sugar
1 tbsp. cornstarch
1 c. whole milk
3/4 c. heavy whipping cream
2 1/4 c. sliced hulled strawberries
2 tbsp.pomegranate juice
Directions
Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.
3/4 c. sugar
1 tbsp. cornstarch
1 c. whole milk
3/4 c. heavy whipping cream
2 1/4 c. sliced hulled strawberries
2 tbsp.pomegranate juice
Directions
Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice. Chill 3 hours. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.
"Soy" Sauce
1 cup beef stock (from preparing a beef roast in water)
2 teaspoons distilled white vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon salt
Stir all ingredients together in a bowl and cook with your favorite foods. Or, heat in a pan to mix flavors and chill for future use.
2 teaspoons distilled white vinegar
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon salt
Stir all ingredients together in a bowl and cook with your favorite foods. Or, heat in a pan to mix flavors and chill for future use.
Cherry Tomato Bread Salad with Basil
Serves/Makes: 6
Ingredients
6 slices (1/2-inch thick) ciabatta or other squat, chewy bread
2 tablespoons extra virgin olive oil, PLUS
1/3 cup extra virgin olive oil
Kosher salt
30 basil leaves
1 small strip lemon zest, about 2" long, white pith removed
4 cups small cherry tomatoes (or other bite size tomatoes, such as pear or grape) in assorted colors, halved
1 pound small fresh mozzarella balls (about 1" in diameter)
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper
Directions
Heat the oven to 400. Tear the bread into 1" pieces, pile them on a rimmed baking sheet and drizzle with 2 T of the oil. Sprinkle with salt, toss, spread in a single layer and bake, turning occasionally, until the bread cubes are golden and crunchy, 8-12 minutes. Set aside to cool.
Bring a pan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain.
Transfer the basil and zest to a blender land pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lids fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30-60 seconds.
In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes.
Sprinkle with the chile flakes; season with salt and pepper to taste. Drizzle some of the basil oil over the salad. Serve at once, passing the remaining basil oil at the table.
Ingredients
6 slices (1/2-inch thick) ciabatta or other squat, chewy bread
2 tablespoons extra virgin olive oil, PLUS
1/3 cup extra virgin olive oil
Kosher salt
30 basil leaves
1 small strip lemon zest, about 2" long, white pith removed
4 cups small cherry tomatoes (or other bite size tomatoes, such as pear or grape) in assorted colors, halved
1 pound small fresh mozzarella balls (about 1" in diameter)
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper
Directions
Heat the oven to 400. Tear the bread into 1" pieces, pile them on a rimmed baking sheet and drizzle with 2 T of the oil. Sprinkle with salt, toss, spread in a single layer and bake, turning occasionally, until the bread cubes are golden and crunchy, 8-12 minutes. Set aside to cool.
Bring a pan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain.
Transfer the basil and zest to a blender land pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lids fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30-60 seconds.
In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes.
Sprinkle with the chile flakes; season with salt and pepper to taste. Drizzle some of the basil oil over the salad. Serve at once, passing the remaining basil oil at the table.
Thai-Style Chicken Salad with Spicy Peanut Dressing
Serves 6
Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.
Ingredients
3 - 3½ pound whole chicken
½ cup canola oil
3 tablespoons smooth peanut butter
½ cup fresh lime juice from 3 to 4 limes
2 tablespoons water
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
2 teaspoons finely grated fresh ginger
2 tablespoons light brown sugar
1½ teaspoons hot red pepper flakes
½ medium cucumber, peeled, seeded, and cut into 1 inch by 1/4-inch matchsticks (about 1 cup)
1 medium carrot, peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions, white and green parts, sliced thin
3 tablespoons minced fresh cilantro leaves
½ cup chopped toasted peanuts
Instructions
Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)
Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)
Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.
Ingredients
3 - 3½ pound whole chicken
½ cup canola oil
3 tablespoons smooth peanut butter
½ cup fresh lime juice from 3 to 4 limes
2 tablespoons water
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
2 teaspoons finely grated fresh ginger
2 tablespoons light brown sugar
1½ teaspoons hot red pepper flakes
½ medium cucumber, peeled, seeded, and cut into 1 inch by 1/4-inch matchsticks (about 1 cup)
1 medium carrot, peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions, white and green parts, sliced thin
3 tablespoons minced fresh cilantro leaves
½ cup chopped toasted peanuts
Instructions
Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)
Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)
Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
How to Prepare Corn on the Cob
Boiling
First find a pot large enough to hold all of the corn you will be cooking and let it begin heating up. Meanwhile take your corn on the cob and shuck it. Blasting water from the faucet onto it can be helpful in removing stubborn silk. Once the water is boiling. Throw in the corn and cover. The amount of time to let your corn boil ranges from 1-10 minutes depending on how soft you want your corn. I like it soft, so I do it for 10 minutes. Remove from the water with tongs. Dress as you see fit with salt, pepper and butter.
Grilling
Cut off excess silk hanging from the end and remove loose husk. Completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking. While your corn is soaking, go ahead and prepare the grill. Remove the corn from the water and pour out any excess. Place the corn on the grill and cover. Turn the corn every 5 minutes. The ears will turn brown and might even catch on fire - this is fine, let them cook. Just be sure to turn them often. The water that you soaked them in is steaming them inside the husks. Remove the corn from the grill with tongs. Grasping one end, peel the silk and leaves from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, this is ok. Dress as you see fit with salt, pepper and butter.
First find a pot large enough to hold all of the corn you will be cooking and let it begin heating up. Meanwhile take your corn on the cob and shuck it. Blasting water from the faucet onto it can be helpful in removing stubborn silk. Once the water is boiling. Throw in the corn and cover. The amount of time to let your corn boil ranges from 1-10 minutes depending on how soft you want your corn. I like it soft, so I do it for 10 minutes. Remove from the water with tongs. Dress as you see fit with salt, pepper and butter.
Grilling
Cut off excess silk hanging from the end and remove loose husk. Completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking. While your corn is soaking, go ahead and prepare the grill. Remove the corn from the water and pour out any excess. Place the corn on the grill and cover. Turn the corn every 5 minutes. The ears will turn brown and might even catch on fire - this is fine, let them cook. Just be sure to turn them often. The water that you soaked them in is steaming them inside the husks. Remove the corn from the grill with tongs. Grasping one end, peel the silk and leaves from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, this is ok. Dress as you see fit with salt, pepper and butter.
Traditional Tex-Mex Nachos
Note:
I’ve included the original recipe but I used Easy Cheese instead of the recommended mixture that is high in Tyramine. Frankly you can just spread out tortilla chips on a plate, squirt Easy Cheese over them, and lather them with some salsa. Pop it in the microwave for 30 seconds and presto, you have a snack. When making nachos, remember that amounts are approximate, and just about any thing goes.
Ingredients
About 4 ounces tortilla chips, or enough to cover a flat baking sheet or heatproof platter.
1 to 1-1/2 cups refried pinto beans
8 ounces grated cheddar, Monterey Jack or asadero cheese or, preferably, a combination. I used an appropriate amount of Easy Cheese.
3 pickled jalapeños, sliced (or use pre-sliced ones)
Directions
Heat broiler on high.
Lightly smear each chip with refried beans (read the ingredients).
Arrange the chips on a 12x18-inch baking sheet or equivalent. (For easy clean-up, line the sheet with foil.)
Sprinkle the cheese over the chips. Top each chip with a jalapeño slice.
Broil 3-6 minutes until the cheese melts and is bubbly. Watch closely — ovens vary and the chips can go from golden to black in seconds especially with the Easy Cheese. Serve hot.
Variation:
Tradition calls for pinto beans, but refried black beans work well also.
And the Easy Cheese Website version:
Nibbler Nachos
Everyone loves nachos. With EASY CHEESE Pasteurized Cheese Snack, it's easier then ever to make them.
Spread 16 RITZ Toasted Chips onto small microwaveable plate. Squeeze 2 tbsp. KRAFT EASY CHEESE Pasteurized Cheese Snack Sharp Cheddar over chips. Microwave on HIGH 10 to 15 sec. or just until cheese snack is melted. Top with about 1 tbsp. each TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa and BREAKSTONE'S or KNUDSEN Sour Cream. Sprinkle with sliced black olives, if desired. Makes 1 serving.
I’ve included the original recipe but I used Easy Cheese instead of the recommended mixture that is high in Tyramine. Frankly you can just spread out tortilla chips on a plate, squirt Easy Cheese over them, and lather them with some salsa. Pop it in the microwave for 30 seconds and presto, you have a snack. When making nachos, remember that amounts are approximate, and just about any thing goes.
Ingredients
About 4 ounces tortilla chips, or enough to cover a flat baking sheet or heatproof platter.
1 to 1-1/2 cups refried pinto beans
8 ounces grated cheddar, Monterey Jack or asadero cheese or, preferably, a combination. I used an appropriate amount of Easy Cheese.
3 pickled jalapeños, sliced (or use pre-sliced ones)
Directions
Heat broiler on high.
Lightly smear each chip with refried beans (read the ingredients).
Arrange the chips on a 12x18-inch baking sheet or equivalent. (For easy clean-up, line the sheet with foil.)
Sprinkle the cheese over the chips. Top each chip with a jalapeño slice.
Broil 3-6 minutes until the cheese melts and is bubbly. Watch closely — ovens vary and the chips can go from golden to black in seconds especially with the Easy Cheese. Serve hot.
Variation:
Tradition calls for pinto beans, but refried black beans work well also.
And the Easy Cheese Website version:
Nibbler Nachos
Everyone loves nachos. With EASY CHEESE Pasteurized Cheese Snack, it's easier then ever to make them.
Spread 16 RITZ Toasted Chips onto small microwaveable plate. Squeeze 2 tbsp. KRAFT EASY CHEESE Pasteurized Cheese Snack Sharp Cheddar over chips. Microwave on HIGH 10 to 15 sec. or just until cheese snack is melted. Top with about 1 tbsp. each TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa and BREAKSTONE'S or KNUDSEN Sour Cream. Sprinkle with sliced black olives, if desired. Makes 1 serving.
Murray’s Garlic Toast
Ingredients
1 1/2 c. butter
1/2 small bottle of garlic oil (4 oz.?)
1 loaf French bread, sliced
Directions
Melt butter and add garlic oil. Dip bread slices in mixture as you would as if making French toast. Place slices in baking pan. Bake at 350º for 15 min. or until golden. Turn and brown again, about 15 min. Be careful not to over cook.
Works using half the recipe and a demi-baguette. 1 cookie sheet holds half a recipe.
1 1/2 c. butter
1/2 small bottle of garlic oil (4 oz.?)
1 loaf French bread, sliced
Directions
Melt butter and add garlic oil. Dip bread slices in mixture as you would as if making French toast. Place slices in baking pan. Bake at 350º for 15 min. or until golden. Turn and brown again, about 15 min. Be careful not to over cook.
Works using half the recipe and a demi-baguette. 1 cookie sheet holds half a recipe.
Tater-Tot Hot Dish
6 Servings
1 pound lean ground beef
1 medium onion, chopped
1 10 oz. package frozen corn, (or you can substitute canned)
1 12 oz. jar beef gravy (read the ingredients)
1 16 ounce package frozen tater tots
Brown the ground beef and onion in a large skillet; drain off any grease. Add the corn and gravy and mix well. Pour into a 2 quart shallow casserole dish. Arrange the tater tots evenly on top. Bake in a preheated 350° oven for 45 minutes to 1 hour or until the tater tots are crisp.
1 pound lean ground beef
1 medium onion, chopped
1 10 oz. package frozen corn, (or you can substitute canned)
1 12 oz. jar beef gravy (read the ingredients)
1 16 ounce package frozen tater tots
Brown the ground beef and onion in a large skillet; drain off any grease. Add the corn and gravy and mix well. Pour into a 2 quart shallow casserole dish. Arrange the tater tots evenly on top. Bake in a preheated 350° oven for 45 minutes to 1 hour or until the tater tots are crisp.
Huevos Rancheros
NOTE: The recipe is flexible, I purchase salsa and just add a few more ingredients like onions or chopped spicy peppers to make the sauce. Adding a pinch of sugar to the salsa sauce works too.
Ingredients
Olive oil
1/2 medium onion, chopped (about a half cup)
2 c. salsa
1/2 6-ounce can diced green Anaheim chilis
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
1 15oz. can of black beans
4 tortillas (I prefer flour but most recipes recommend corn)
Butter
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
Directions
Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the salsa. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.
Warm the black beans in a pan or the microwave.
Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.
Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then black beans, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.
Serve either one or two eggs per tortilla per plate, depending on how much you want to eat. Two fills up the tortilla nicely.
Ingredients
Olive oil
1/2 medium onion, chopped (about a half cup)
2 c. salsa
1/2 6-ounce can diced green Anaheim chilis
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
1 15oz. can of black beans
4 tortillas (I prefer flour but most recipes recommend corn)
Butter
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
Directions
Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the salsa. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.
Warm the black beans in a pan or the microwave.
Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.
Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then black beans, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.
Serve either one or two eggs per tortilla per plate, depending on how much you want to eat. Two fills up the tortilla nicely.
Bronzed Catfish
Serves 4
Ingredients
4 Catfish fillets (Talapia or Chicken Breast halves pounded thin work too)
1 tsp. garlic powder
1 tsp. salt
1 tsp. paprika
½ tsp. black pepper
½ tsp.onion powder
½ tsp.cumin
½ tsp.chili powder’
¼ tsp. cayenne pepper
¼ c. butter, melted
Directions
Rinse the fish under cold water and pat dry with a paper towel.
Combine the spices in a shallow bowl and mix well. Save any remaining mixture in a container for future use.
Dip the fish in the melted butter then sprinkle the dry seasoning mixture on one side of the fish. Over medium-high heat, pan-fry the fish in a skillet (non-stick makes it easier) or grill for 3-4 minutes on the seasoned side. Sprinkle the other side of the fish with seasoning mixture before turning and cooking another 3-4 minutes or until done. Be careful to not overcook.
Ingredients
4 Catfish fillets (Talapia or Chicken Breast halves pounded thin work too)
1 tsp. garlic powder
1 tsp. salt
1 tsp. paprika
½ tsp. black pepper
½ tsp.onion powder
½ tsp.cumin
½ tsp.chili powder’
¼ tsp. cayenne pepper
¼ c. butter, melted
Directions
Rinse the fish under cold water and pat dry with a paper towel.
Combine the spices in a shallow bowl and mix well. Save any remaining mixture in a container for future use.
Dip the fish in the melted butter then sprinkle the dry seasoning mixture on one side of the fish. Over medium-high heat, pan-fry the fish in a skillet (non-stick makes it easier) or grill for 3-4 minutes on the seasoned side. Sprinkle the other side of the fish with seasoning mixture before turning and cooking another 3-4 minutes or until done. Be careful to not overcook.
Shepherd’s Pie
Serves 6
1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, peeled and chopped
1 c. fresh green beans
1 c. sliced mushrooms (can substitute another cup of green beans)
1 16oz. can of crushed tomatoes
½ tsp. dried basil
½ tsp. dried oregano
ground black pepper to taste
3-4 c. mashed potatoes (excellent to use leftovers)
1-2 tbsp. butter
In an iron skillet, sauté ground beef and onion until beef is no longer pink and onions are translucent. Add remaining ingredients, except for the mashed potatoes and butter. Simmer for about 10 minutes. Meanwhile, prepare mashed potatoes (or use leftovers). Remove skillet from heat, spoon mashed potatoes over the top, and dot with butter. Season with ground black pepper. Bakes in a 350 degree oven for about 30 mins.
1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, peeled and chopped
1 c. fresh green beans
1 c. sliced mushrooms (can substitute another cup of green beans)
1 16oz. can of crushed tomatoes
½ tsp. dried basil
½ tsp. dried oregano
ground black pepper to taste
3-4 c. mashed potatoes (excellent to use leftovers)
1-2 tbsp. butter
In an iron skillet, sauté ground beef and onion until beef is no longer pink and onions are translucent. Add remaining ingredients, except for the mashed potatoes and butter. Simmer for about 10 minutes. Meanwhile, prepare mashed potatoes (or use leftovers). Remove skillet from heat, spoon mashed potatoes over the top, and dot with butter. Season with ground black pepper. Bakes in a 350 degree oven for about 30 mins.
Steak Fajitas
Serves 4
Ingredients
1 lb of tri tips, flank steak, or skirt steak thinly sliced
1 large yellow onion, peeled and sliced
2 large bell peppers, sliced into thin strips
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (don't touch eyes)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients. Set the steak slices in the marinade and let it sit at least an hour, the longer the better.
Heat to medium-high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the sliced steak, frying to desired doneness. If pan starts to smoke, reduce the heat. Remove from pan and let sit.
Retain the pan heat at medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
Add the sliced meat and heat until everything is mixed and hot.
Serve immediately with, salsa, diced tomatoes, shredded iceberg lettuce, sour cream, and warm flour tortillas. For those who do not need low tyramine shredded cheese and guacamole are good too.
Ingredients
1 lb of tri tips, flank steak, or skirt steak thinly sliced
1 large yellow onion, peeled and sliced
2 large bell peppers, sliced into thin strips
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (don't touch eyes)
1/4 cup chopped fresh cilantro, including stems
Mix all marinade ingredients. Set the steak slices in the marinade and let it sit at least an hour, the longer the better.
Heat to medium-high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the sliced steak, frying to desired doneness. If pan starts to smoke, reduce the heat. Remove from pan and let sit.
Retain the pan heat at medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
Add the sliced meat and heat until everything is mixed and hot.
Serve immediately with, salsa, diced tomatoes, shredded iceberg lettuce, sour cream, and warm flour tortillas. For those who do not need low tyramine shredded cheese and guacamole are good too.
Flour Tortillas
Makes 12 Tortillas
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
About 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening. Use a fork or a pastry cutter to cut in the shortening or use your hands. Add warm water a little at a time until your dough is soft and not sticky. Knead the dough for a few minutes.
Pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
Heat up large skillet at medium to high heat. If it is too hot the tortillas will cook too fast.
Roll out each dough ball with a rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Start with the rolling pin in the center and roll out in all directions. Roll them out fairly thin.
Place the tortilla in the hot skillet. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. They are ready to be served!
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
About 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening. Use a fork or a pastry cutter to cut in the shortening or use your hands. Add warm water a little at a time until your dough is soft and not sticky. Knead the dough for a few minutes.
Pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
Heat up large skillet at medium to high heat. If it is too hot the tortillas will cook too fast.
Roll out each dough ball with a rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Start with the rolling pin in the center and roll out in all directions. Roll them out fairly thin.
Place the tortilla in the hot skillet. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. They are ready to be served!
Chicago-Style Hot Dog
Makes 1
Ingredients
1 uncured all-beef hot dog (must be uncured for low Tyramine)
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Directions
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Ingredients
1 uncured all-beef hot dog (must be uncured for low Tyramine)
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Directions
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Beef Brisket and Baked Potato Coupé
Serves a truck load of people.
Adapted from Jack's recipe.
Ingredients
3 lb. beef brisket
1 tbsp. yellow mustard
4 tbsp. dark brown sugar
1 tbsp. paprika
1 tbsp. chipotle chili powder
1 tbsp. black pepper
1 tbsp. white pepper
1 tbsp. cayenne pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. salt
6 cleaned, punctured Idaho potatoes cleaned and wrapped in 5 layers of heavy foil
Butter
Directions
Trim the fat cap on the brisket to about 1/8 of an inch. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat. Coat the brisket with a light coating of the yellow mustard.
Place the brisket in turkey/oven proof baking bag and wrap in varying directions with eight layers of extra heavy foil. Make sure it is sealed well.
Open engine hood release and place container as near to engine as possible with most open space possible (DO NOT PLACE WHERE IT CAN LEAK ONTO ENGINE). Maintain 194 to 205 degrees until the meat reaches an internal temperature of 185 to 195 degrees; about 1 1/2 hours driving per pound should work. Once the internal temperature is reached, remove the brisket from the engine and let rest at least 20 minutes.
When about 120 miles from your destination, place potatoes very close to engine. Don’t worry about flame-up as you have not added butter…yet.
Just over the horizon from your destination, break open potatoes, split and add butter. Re-seal and add one new layer of heavy foil because that engine is just about to burst into flames!
Arrive at your destination and tell your host that you brought dinner; it’s under the hood, and to bring a knife and fork.
Adapted from Jack's recipe.
Ingredients
3 lb. beef brisket
1 tbsp. yellow mustard
4 tbsp. dark brown sugar
1 tbsp. paprika
1 tbsp. chipotle chili powder
1 tbsp. black pepper
1 tbsp. white pepper
1 tbsp. cayenne pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. salt
6 cleaned, punctured Idaho potatoes cleaned and wrapped in 5 layers of heavy foil
Butter
Directions
Trim the fat cap on the brisket to about 1/8 of an inch. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat. Coat the brisket with a light coating of the yellow mustard.
Place the brisket in turkey/oven proof baking bag and wrap in varying directions with eight layers of extra heavy foil. Make sure it is sealed well.
Open engine hood release and place container as near to engine as possible with most open space possible (DO NOT PLACE WHERE IT CAN LEAK ONTO ENGINE). Maintain 194 to 205 degrees until the meat reaches an internal temperature of 185 to 195 degrees; about 1 1/2 hours driving per pound should work. Once the internal temperature is reached, remove the brisket from the engine and let rest at least 20 minutes.
When about 120 miles from your destination, place potatoes very close to engine. Don’t worry about flame-up as you have not added butter…yet.
Just over the horizon from your destination, break open potatoes, split and add butter. Re-seal and add one new layer of heavy foil because that engine is just about to burst into flames!
Arrive at your destination and tell your host that you brought dinner; it’s under the hood, and to bring a knife and fork.
Spicy Chipotle-Tomato Sauce
3 dried chipotle peppers about 3" long
1 c. boiling water
2 tbsp. olive oil
3/4 c. chopped onion
1 tsp. chopped garlic
1/2 (28 oz) can Italian-style plum tomatoes, drained and chopped
1/4 tsp. kosher salt
4 tsp. chopped cilantro
Place chipotle peppers in small bowl and cover with boiling water. Soak until peppers have softened about 20-30 minutes. Remove peppers from water and strain and reserve water for making sauce.
Halve the peppers lengthwise and scrape out and discard all seeds and stems (leaving the seeds results in a fiery rather than spicy sauce). Chop peppers and measure out 1 1/2 tbsp.
Heat olive oil in medium skillet over medium heat. When hot, add onions and cook, stirring 2 minutes. Add garlic and chopped chipotles and cook, stirring for 1 minute more. Add tomatoes, reserved soaking water and salt. Bring to a simmer and cook, uncovered, until most, but not quite all, of liquid has evaporated, about 5 minutes. Add salt to taste. Can be refrigerated and reheated.
1 c. boiling water
2 tbsp. olive oil
3/4 c. chopped onion
1 tsp. chopped garlic
1/2 (28 oz) can Italian-style plum tomatoes, drained and chopped
1/4 tsp. kosher salt
4 tsp. chopped cilantro
Place chipotle peppers in small bowl and cover with boiling water. Soak until peppers have softened about 20-30 minutes. Remove peppers from water and strain and reserve water for making sauce.
Halve the peppers lengthwise and scrape out and discard all seeds and stems (leaving the seeds results in a fiery rather than spicy sauce). Chop peppers and measure out 1 1/2 tbsp.
Heat olive oil in medium skillet over medium heat. When hot, add onions and cook, stirring 2 minutes. Add garlic and chopped chipotles and cook, stirring for 1 minute more. Add tomatoes, reserved soaking water and salt. Bring to a simmer and cook, uncovered, until most, but not quite all, of liquid has evaporated, about 5 minutes. Add salt to taste. Can be refrigerated and reheated.
Pan-Fried Walleye Fillets
1 lb. fillets serves 3
Rinse fillets; pat dry with paper towels. Sprinkle lightly with flour. Dip in beaten egg; coat with one of the following crumb mixtures (adjust amounts to the number of fillets you have):
Flour-Cornmeal: 1/2 c. flour, 1/2 c. cornmeal, 1 tsp. salt, 1/8 tsp. black pepper.
Cracker: 1 c. finely crushed saltines (sounds crazy, but potato chips work too) 1/8 tsp. black pepper.
Flour: 1 c. flour, 1 tsp. salt, 1/2 tsp. black pepper.
Heat 1/2 c. butter and 1/2 cup vegetable oil in skillet until hot. (Butter mixture should be about 1/4" deep) Fry fish over medium heat until brown on both sides, turning once (6-8 min. total). Be careful to not overcook.
Rinse fillets; pat dry with paper towels. Sprinkle lightly with flour. Dip in beaten egg; coat with one of the following crumb mixtures (adjust amounts to the number of fillets you have):
Flour-Cornmeal: 1/2 c. flour, 1/2 c. cornmeal, 1 tsp. salt, 1/8 tsp. black pepper.
Cracker: 1 c. finely crushed saltines (sounds crazy, but potato chips work too) 1/8 tsp. black pepper.
Flour: 1 c. flour, 1 tsp. salt, 1/2 tsp. black pepper.
Heat 1/2 c. butter and 1/2 cup vegetable oil in skillet until hot. (Butter mixture should be about 1/4" deep) Fry fish over medium heat until brown on both sides, turning once (6-8 min. total). Be careful to not overcook.
Grilled Salmon with Blueberry Sauce
Serves 4
1 tbsp.olive oil plus additional for brushing
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 tsp. coarse kosher salt plus additional for seasoning
1/4 tsp. chopped fresh thyme plus additional for seasoning
1/8 tsp. ground black pepper plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tbsp. white vinegar
1 tbsp. honey
4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced fresh mint, divided (optional)
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon black pepper. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, honey, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. Can let stand at room temperature for a little while. Rewarm before using.
Prepare barbecue (medium-high direct heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.
1 tbsp.olive oil plus additional for brushing
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 tsp. coarse kosher salt plus additional for seasoning
1/4 tsp. chopped fresh thyme plus additional for seasoning
1/8 tsp. ground black pepper plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tbsp. white vinegar
1 tbsp. honey
4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced fresh mint, divided (optional)
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon black pepper. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, honey, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. Can let stand at room temperature for a little while. Rewarm before using.
Prepare barbecue (medium-high direct heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.
Onion Gravy
NOTE: Many recipes like the English version below call for different sauces or wine high in Tyramine. I just used broth. The Louisiana recipe calls only for water. Both recipes are remarkably similar.
Onion Gravy: English Version
2 large onions
butter and olive oil for frying
1 tbsp flour
1 c. vegetable broth (read ingredients)
salt and pepper
pinch fresh thyme leaves (optional)
Cut the onions in half, and slice them finely. Fry them over medium heat in a frying pan, in a little butter and olive oil mixed, cooking them slowly until they are caramelized and a good even brown color and sweet flavor, about 20 minutes.
When you are satisfied with the color of the onions, sprinkle over a tablespoon of flour and stir round to absorb any cooking fat and juices. Add a enough broth to just cover bottom of the pan and a sprinkling of fresh thyme leaves (lemon thyme is good) and mix well together. Then add the rest of the broth but go slow, you can always add more later if you think the sauce is too thick. Stir well, and simmer the gravy for 10-15 minutes. Season to taste with freshly ground black pepper and salt.
Onion Gravy: Louisiana Version
2 medium onions
butter and olive oil for frying
1 1/2 c. water
salt and pepper
Cut two medium onions (this will make about a 3/4 cup of gravy). Use more onions if you want more gravy. In a sauce pan add about three tablespoons of cooking oil or lard. Put the fire on medium and cook them stirring occasionally. The trick is to brown the onions uniformly, so if you see them browning too fast lower the fire a little. The more brown they get the more the fire needs to be lowered
Now that the onions are browned add enough water to just cover the bottom of the pan (1/4 c.), put the fire on low and stir. The onions will come back up to heat. Keep stirring until the water is gone. Continue to cook them for another minute then add the same amount of water and stir. You'll start to notice that gravy begins to form. Cook the water out once more and then add about a 3/4 cup of water a little at a time while stirring. Your onion gravy should appear before your eyes. Bring back to heat and stir for another few minutes seasoning with salt and pepper.
Onion Gravy: English Version
2 large onions
butter and olive oil for frying
1 tbsp flour
1 c. vegetable broth (read ingredients)
salt and pepper
pinch fresh thyme leaves (optional)
Cut the onions in half, and slice them finely. Fry them over medium heat in a frying pan, in a little butter and olive oil mixed, cooking them slowly until they are caramelized and a good even brown color and sweet flavor, about 20 minutes.
When you are satisfied with the color of the onions, sprinkle over a tablespoon of flour and stir round to absorb any cooking fat and juices. Add a enough broth to just cover bottom of the pan and a sprinkling of fresh thyme leaves (lemon thyme is good) and mix well together. Then add the rest of the broth but go slow, you can always add more later if you think the sauce is too thick. Stir well, and simmer the gravy for 10-15 minutes. Season to taste with freshly ground black pepper and salt.
Onion Gravy: Louisiana Version
2 medium onions
butter and olive oil for frying
1 1/2 c. water
salt and pepper
Cut two medium onions (this will make about a 3/4 cup of gravy). Use more onions if you want more gravy. In a sauce pan add about three tablespoons of cooking oil or lard. Put the fire on medium and cook them stirring occasionally. The trick is to brown the onions uniformly, so if you see them browning too fast lower the fire a little. The more brown they get the more the fire needs to be lowered
Now that the onions are browned add enough water to just cover the bottom of the pan (1/4 c.), put the fire on low and stir. The onions will come back up to heat. Keep stirring until the water is gone. Continue to cook them for another minute then add the same amount of water and stir. You'll start to notice that gravy begins to form. Cook the water out once more and then add about a 3/4 cup of water a little at a time while stirring. Your onion gravy should appear before your eyes. Bring back to heat and stir for another few minutes seasoning with salt and pepper.
Tadpoles/Toad in the Hole
1 package uncured Bison or other cocktail sausages (4 English banger sausages or large bratwursts for Toad in the Hole if Tyramine is not a concern)
1 1/2 tbsp oil or shortening
1 c. flour
1 c. milk
2 eggs lightly beaten
1/4 tsp. salt
Simmer sausages in water in a skillet until cooked. Pour off water and brown them lightly in the same pan. Set aside.
Pour the oil in the bottom of a 8X10 baking pan or 10 1/2" iron skillet. Pre-heat oven to 425 degrees and set the pan in the oven to heat the oil.
In a medium bowl, mix the flour, milk, eggs and salt. When the oil is hot, pour the batter carefully into the pan and set the sausages in it. Bake about 30 minutes or until the batter is puffed and turning golden on top.
Onion Gravy
NOTE: Many recipes like the English version below call for different sauces or wine high in Tyramine. I just used broth. The Louisiana recipe calls only for water. Both recipes are remarkably similar.
Onion Gravy: English Version
2 large onions
butter and olive oil for frying
1 tbsp flour
1 c. vegetable broth (read ingredients)
salt and pepper
pinch fresh thyme leaves (optional)
Cut the onions in half, and slice them finely. Fry them over medium heat in a frying pan, in a little butter and olive oil mixed, cooking them slowly until they are caramelized and a good even brown color and sweet flavor, about 20 minutes.
When you are satisfied with the color of the onions, sprinkle over a tablespoon of flour and stir round to absorb any cooking fat and juices. Add a enough broth to just cover bottom of the pan and a sprinkling of fresh thyme leaves (lemon thyme is good) and mix well together. Then add the rest of the broth but go slow, you can always add more later if you think the sauce is too thick. Stir well, and simmer the gravy for 10-15 minutes. Season to taste with freshly ground black pepper and salt.
Onion Gravy: Louisiana Version
2 medium onions
butter and olive oil for frying
1 1/2 c. water
salt and pepper
Cut two medium onions (this will make about a 3/4 cup of gravy). Use more onions if you want more gravy. In a sauce pan add about three tablespoons of cooking oil or lard. Put the fire on medium and cook them stirring occasionally. The trick is to brown the onions uniformly, so if you see them browning too fast lower the fire a little. The more brown they get the more the fire needs to be lowered
Now that the onions are browned add enough water to just cover the bottom of the pan (1/4 c.), put the fire on low and stir. The onions will come back up to heat. Keep stirring until the water is gone. Continue to cook them for another minute then add the same amount of water and stir. You'll start to notice that gravy begins to form. Cook the water out once more and then add about a 3/4 cup of water a little at a time while stirring. Your onion gravy should appear before your eyes. Bring back to heat and stir for another few minutes seasoning with salt and pepper.
1 1/2 tbsp oil or shortening
1 c. flour
1 c. milk
2 eggs lightly beaten
1/4 tsp. salt
Simmer sausages in water in a skillet until cooked. Pour off water and brown them lightly in the same pan. Set aside.
Pour the oil in the bottom of a 8X10 baking pan or 10 1/2" iron skillet. Pre-heat oven to 425 degrees and set the pan in the oven to heat the oil.
In a medium bowl, mix the flour, milk, eggs and salt. When the oil is hot, pour the batter carefully into the pan and set the sausages in it. Bake about 30 minutes or until the batter is puffed and turning golden on top.
Onion Gravy
NOTE: Many recipes like the English version below call for different sauces or wine high in Tyramine. I just used broth. The Louisiana recipe calls only for water. Both recipes are remarkably similar.
Onion Gravy: English Version
2 large onions
butter and olive oil for frying
1 tbsp flour
1 c. vegetable broth (read ingredients)
salt and pepper
pinch fresh thyme leaves (optional)
Cut the onions in half, and slice them finely. Fry them over medium heat in a frying pan, in a little butter and olive oil mixed, cooking them slowly until they are caramelized and a good even brown color and sweet flavor, about 20 minutes.
When you are satisfied with the color of the onions, sprinkle over a tablespoon of flour and stir round to absorb any cooking fat and juices. Add a enough broth to just cover bottom of the pan and a sprinkling of fresh thyme leaves (lemon thyme is good) and mix well together. Then add the rest of the broth but go slow, you can always add more later if you think the sauce is too thick. Stir well, and simmer the gravy for 10-15 minutes. Season to taste with freshly ground black pepper and salt.
Onion Gravy: Louisiana Version
2 medium onions
butter and olive oil for frying
1 1/2 c. water
salt and pepper
Cut two medium onions (this will make about a 3/4 cup of gravy). Use more onions if you want more gravy. In a sauce pan add about three tablespoons of cooking oil or lard. Put the fire on medium and cook them stirring occasionally. The trick is to brown the onions uniformly, so if you see them browning too fast lower the fire a little. The more brown they get the more the fire needs to be lowered
Now that the onions are browned add enough water to just cover the bottom of the pan (1/4 c.), put the fire on low and stir. The onions will come back up to heat. Keep stirring until the water is gone. Continue to cook them for another minute then add the same amount of water and stir. You'll start to notice that gravy begins to form. Cook the water out once more and then add about a 3/4 cup of water a little at a time while stirring. Your onion gravy should appear before your eyes. Bring back to heat and stir for another few minutes seasoning with salt and pepper.
How to Make Popcorn
Canola oil
1/3 c. popcorn
Butter
Salt
Cover the bottom of a medium sized sauce pan with the oil and turn the burner to high. Drop in 3 kernels of popcorn. When they pop add the rest of the popcorn and reduce heat to medium low. When popping slows or stops turn the burner off and transfer the popcorn to a bowl. Add butter and salt to taste.
If Tyramine is not a concern some Parmesan cheese is good too.
1/3 c. popcorn
Butter
Salt
Cover the bottom of a medium sized sauce pan with the oil and turn the burner to high. Drop in 3 kernels of popcorn. When they pop add the rest of the popcorn and reduce heat to medium low. When popping slows or stops turn the burner off and transfer the popcorn to a bowl. Add butter and salt to taste.
If Tyramine is not a concern some Parmesan cheese is good too.
Crispy Salmon with Spiced Lentils
Serves 6
Ingredients:
1 1/2 cups French green lentils
8 whole cloves
1 small yellow onion
2 bay leaves
2 Tbs. extra-virgin olive oil
1 small red onion, minced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped (fresh or canned)
1 1/2 cups water or vegetable broth (read ingredients)
1 1/2 tsp. ground cumin
1 1/2 tsp. ground ginger
3/4 tsp. ground turmeric
3/4 tsp. sweet paprika
1/4 tsp. cayenne pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh cilantro
3 Tbs. fresh lemon juice
Salt and freshly ground pepper, to taste
6 skinless salmon fillets, each 5 to 6 oz. and 3/4 to 1 inch thick (or one large salmon fillet cut into six pieces)
Lemon wedges
Directions:
Pick over the lentils and discard any misshapen lentils and stones. Rinse well and place in a large saucepan. Add water to cover by 2 inches. Stick the cloves into the yellow onion and add to the saucepan along with the bay leaves. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 15 to 20 minutes. Drain and discard the onion and bay leaves. Set the lentils aside.
In a large fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the red onion and sauté, stirring occasionally, until soft, about 10 minutes. Add the garlic, tomatoes, broth, cumin, ginger, turmeric, paprika and cayenne and cook, uncovered, stirring occasionally, until the tomatoes are soft, about 3 minutes. Add the parsley, cilantro and lentils and cook, stirring occasionally, until the lentils are hot, about 2 minutes. Stir in the lemon juice and season with salt and pepper. Keep warm.
Preheat a stovetop grill pan over high heat until very hot, about 15 minutes. Brush the salmon with the remaining 1 Tbs. olive oil and place on the pan. Cook until golden and crisp underneath, 4 to 5 minutes. Using tongs, turn over the salmon, season with salt and pepper and continue to cook until golden underneath and opaque throughout, 3 to 4 minutes more. Alternatively, prepare a hot fire in a charcoal grill. Brush the salmon with oil as directed and grill directly until golden and opaque throughout, 4 to 5 minutes per side.
To serve, spoon the warm lentils onto a warmed serving platter. Place the salmon fillets in the center and garnish with lemon wedges. Serve immediately.
Ingredients:
1 1/2 cups French green lentils
8 whole cloves
1 small yellow onion
2 bay leaves
2 Tbs. extra-virgin olive oil
1 small red onion, minced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped (fresh or canned)
1 1/2 cups water or vegetable broth (read ingredients)
1 1/2 tsp. ground cumin
1 1/2 tsp. ground ginger
3/4 tsp. ground turmeric
3/4 tsp. sweet paprika
1/4 tsp. cayenne pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh cilantro
3 Tbs. fresh lemon juice
Salt and freshly ground pepper, to taste
6 skinless salmon fillets, each 5 to 6 oz. and 3/4 to 1 inch thick (or one large salmon fillet cut into six pieces)
Lemon wedges
Directions:
Pick over the lentils and discard any misshapen lentils and stones. Rinse well and place in a large saucepan. Add water to cover by 2 inches. Stick the cloves into the yellow onion and add to the saucepan along with the bay leaves. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 15 to 20 minutes. Drain and discard the onion and bay leaves. Set the lentils aside.
In a large fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the red onion and sauté, stirring occasionally, until soft, about 10 minutes. Add the garlic, tomatoes, broth, cumin, ginger, turmeric, paprika and cayenne and cook, uncovered, stirring occasionally, until the tomatoes are soft, about 3 minutes. Add the parsley, cilantro and lentils and cook, stirring occasionally, until the lentils are hot, about 2 minutes. Stir in the lemon juice and season with salt and pepper. Keep warm.
Preheat a stovetop grill pan over high heat until very hot, about 15 minutes. Brush the salmon with the remaining 1 Tbs. olive oil and place on the pan. Cook until golden and crisp underneath, 4 to 5 minutes. Using tongs, turn over the salmon, season with salt and pepper and continue to cook until golden underneath and opaque throughout, 3 to 4 minutes more. Alternatively, prepare a hot fire in a charcoal grill. Brush the salmon with oil as directed and grill directly until golden and opaque throughout, 4 to 5 minutes per side.
To serve, spoon the warm lentils onto a warmed serving platter. Place the salmon fillets in the center and garnish with lemon wedges. Serve immediately.
Sautéed Kale with an Egg and Salsa
1 bunch kale
1 Tbsp Olive Oil
Salt
2 cloves garlic, minced
2 Tbsp white vinegar
1 egg fried over easy
Salsa (spicy)
Stem the kale and chop coarsely. Heat a large skillet, add oil and kale, and cook until wilted. Add salt and garlic, and cover the pan. When the greens are fully tender—from a few minutes to fifteen, depending on maturity—remove the lid and allow any excess liquid to cook away. Turn off the heat and add the vinegar.
Top with an egg fried over easy and salsa to taste (be generous).
1 Tbsp Olive Oil
Salt
2 cloves garlic, minced
2 Tbsp white vinegar
1 egg fried over easy
Salsa (spicy)
Stem the kale and chop coarsely. Heat a large skillet, add oil and kale, and cook until wilted. Add salt and garlic, and cover the pan. When the greens are fully tender—from a few minutes to fifteen, depending on maturity—remove the lid and allow any excess liquid to cook away. Turn off the heat and add the vinegar.
Top with an egg fried over easy and salsa to taste (be generous).
Strawberry-Rhubarb Pie
3 c. sliced fresh strawberries
3 c. ½ inch pieces rhubarb
1 ½ c. sugar
6 tbsp. quick-cooking tapioca
¼ tsp. salt
¼ tsp. ground nutmeg
2 Pillsbury refrigerated rolled-up pie crusts
Combine all ingredients (except pie crusts) in a bowl and mix to cover coat fruit. Let stand 20 minutes.
Roll out the refrigerated dough so it is very thin. Line a 9” pie plate with one of the pastries. Fill with the fruit mixture. Place the other rolled out pastry on top, seal, and then dot with butter. Slice a few vents into the pastry. Bake at 400 degrees for 35-40 minutes.
3 c. ½ inch pieces rhubarb
1 ½ c. sugar
6 tbsp. quick-cooking tapioca
¼ tsp. salt
¼ tsp. ground nutmeg
2 Pillsbury refrigerated rolled-up pie crusts
Combine all ingredients (except pie crusts) in a bowl and mix to cover coat fruit. Let stand 20 minutes.
Roll out the refrigerated dough so it is very thin. Line a 9” pie plate with one of the pastries. Fill with the fruit mixture. Place the other rolled out pastry on top, seal, and then dot with butter. Slice a few vents into the pastry. Bake at 400 degrees for 35-40 minutes.
Grilled Steak Sandwiches
Makes 6 sandwiches
1/2 cup olive oil
6 tablespoons white vinegar
1 3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
1 2-pound well-trimmed tri-tip beef roast
4 large plum tomatoes, very thinly sliced
1 bunch watercress, stems trimmed
1/2 white onion, very thinly sliced
6 5-inch pieces French baguette, cut horizontally almost in half, opened flat
Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
Arrange beef slices over bread. Using tongs and draining well, top with salad.
1/2 cup olive oil
6 tablespoons white vinegar
1 3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
1 2-pound well-trimmed tri-tip beef roast
4 large plum tomatoes, very thinly sliced
1 bunch watercress, stems trimmed
1/2 white onion, very thinly sliced
6 5-inch pieces French baguette, cut horizontally almost in half, opened flat
Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
Arrange beef slices over bread. Using tongs and draining well, top with salad.
Grilled Pepper Salad
Serves 6
4 green bell peppers
5 poblano peppers
2 tomatoes seeded, diced
1/2 sweet onion, diced
3 tbsp. chopped fresh mint or cilantro
1/2 tsp. ground cumin
3 tbsp. olive oil
2 tbsp. fresh lemon juice
Coarse salt and freshly ground black pepper
Prepare grill for direct grilling on high heat.
Arrange peppers on hot grate and grill them until skins are browned and blistered on all sides, 3-4 minutes per side, 12-16 minutes in all. Grill tops and bottoms too. Transfer to cutting board and let cool to room temperature.
Scrape charred skins off peppers. Don't worry about getting it all. Cut each pepper in half, remove core, and scrape out seeds. Cut each pepper into 1/4 inch square pieces. Place in mixing bowl.
Add tomato, onion, mint/cilantro, cumin, olive oil, lemon juice, and toss to mix. Season with salt and black pepper to taste (should be highly seasoned).
4 green bell peppers
5 poblano peppers
2 tomatoes seeded, diced
1/2 sweet onion, diced
3 tbsp. chopped fresh mint or cilantro
1/2 tsp. ground cumin
3 tbsp. olive oil
2 tbsp. fresh lemon juice
Coarse salt and freshly ground black pepper
Prepare grill for direct grilling on high heat.
Arrange peppers on hot grate and grill them until skins are browned and blistered on all sides, 3-4 minutes per side, 12-16 minutes in all. Grill tops and bottoms too. Transfer to cutting board and let cool to room temperature.
Scrape charred skins off peppers. Don't worry about getting it all. Cut each pepper in half, remove core, and scrape out seeds. Cut each pepper into 1/4 inch square pieces. Place in mixing bowl.
Add tomato, onion, mint/cilantro, cumin, olive oil, lemon juice, and toss to mix. Season with salt and black pepper to taste (should be highly seasoned).
Southern Oven-Fried Chicken
3/4 c. bread crumbs
1/4 c. all purpose flour
3/4 tsp. salt
3/4 tsp. pepper
8-10 chicken pieces skinned (legs, thighs, breasts)
1/2 c. non-fat buttermilk (can substitute half-and-half)
Vegetable cooking spray
Combine bread crumbs, flour, salt, pepper in bag and set aside.
Combine chicken pieces and buttermilk in large zip-top plastic bag and shake chicken to coat with buttermilk. Place chicken two pieces at a time in bread crumb mixture and shake to coat. Place chicken on 15X10X1 inch pan coated with cooking spray.
Lightly coat chicken with cooking spray and bake at 400 degrees for 25 minutes or until done.
1/4 c. all purpose flour
3/4 tsp. salt
3/4 tsp. pepper
8-10 chicken pieces skinned (legs, thighs, breasts)
1/2 c. non-fat buttermilk (can substitute half-and-half)
Vegetable cooking spray
Combine bread crumbs, flour, salt, pepper in bag and set aside.
Combine chicken pieces and buttermilk in large zip-top plastic bag and shake chicken to coat with buttermilk. Place chicken two pieces at a time in bread crumb mixture and shake to coat. Place chicken on 15X10X1 inch pan coated with cooking spray.
Lightly coat chicken with cooking spray and bake at 400 degrees for 25 minutes or until done.
Noodles with Peanut Sauce and Vegetables
Serves 4
8 oz. spaghetti or other noodles
3 tbsp olive oil
2-4 garlic cloves
1 tbsp. fresh ginger, minced
3 tbsp white vinegar
2 tbsp. honey
1+ tsp. hot chile sauce (read ingredients)
1/2 c. peanut butter
warm water
Vegetables: broccoli, bok choy, snap peas, etc. chopped
Chopped green onions and chopped peanuts
Cook noodles in a large pan of boiling water.
Make sauce in a small pan. Over low heat, in a small amount of olive oil fry the garlic and ginger. Add the vinegar, honey, chile sauce, peanut butter, and enough warm water to make it "saucy."
In a large pan (the one used for cooking noodles) heat 2 tbsp. oil over medium-high heat. Quickly stir-fry vegetables for a few minutes. Add noodles, sauce, and stir together just until everything is warm. Top with the green onions and peanuts.
8 oz. spaghetti or other noodles
3 tbsp olive oil
2-4 garlic cloves
1 tbsp. fresh ginger, minced
3 tbsp white vinegar
2 tbsp. honey
1+ tsp. hot chile sauce (read ingredients)
1/2 c. peanut butter
warm water
Vegetables: broccoli, bok choy, snap peas, etc. chopped
Chopped green onions and chopped peanuts
Cook noodles in a large pan of boiling water.
Make sauce in a small pan. Over low heat, in a small amount of olive oil fry the garlic and ginger. Add the vinegar, honey, chile sauce, peanut butter, and enough warm water to make it "saucy."
In a large pan (the one used for cooking noodles) heat 2 tbsp. oil over medium-high heat. Quickly stir-fry vegetables for a few minutes. Add noodles, sauce, and stir together just until everything is warm. Top with the green onions and peanuts.
Oven-Baked Polenta
Makes 4 servings
3/4 c. cornmeal
Coarse salt and pepper
1/4 c. milk
2 tbsp. butter
1 tsp. fresh marjoram (or 1/4 dried)
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 c. water, the cornmeal, 1 1/4 tsps. salt and 1/8 tsp. pepper. Cover and bake for 30 minutes stirring halfway through.
Remove from the oven and add the milk, butter, and marjoram. Whisk briskly until smooth. Serve immediately.
3/4 c. cornmeal
Coarse salt and pepper
1/4 c. milk
2 tbsp. butter
1 tsp. fresh marjoram (or 1/4 dried)
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 c. water, the cornmeal, 1 1/4 tsps. salt and 1/8 tsp. pepper. Cover and bake for 30 minutes stirring halfway through.
Remove from the oven and add the milk, butter, and marjoram. Whisk briskly until smooth. Serve immediately.
Braised Chicken with Mushrooms and Oven-Baked Polenta
Makes 4 servings
4 boneless, skinless chicken breast halves (6 oz.)
Coarse salt
fresh ground pepper
2 tpsp. olive oil
1 lb. white mushrooms sliced
4 garlic cloves
1 3/4 c. reduced-sodium chicken broth (check ingredients)
2 tbsps. chopped fresh parsley, plus more for garnish
Oven-Baked Polenta (below)
Sprinkle chicken breasts with 1/4 tsp. each salt and pepper. Heat 1 tbsp. oil in a large skillet over high heat. Add the chicken; cook until lightly browned (2-3 minutes per side). Transfer to plate.
Add the remaining tablsp oil to the hot skillet. Add the mushrooms, garlic, and 1/4 tsp. salt. Cover; cook over medium heat until the nushrooms release their juices (2-3 minutes). Remove the lid. Cook over high heat until they are golden (4-5 minutes).
Add the stock and parsley; cook over medium-high heat until the nushrooms aare tender and the liquid has reduced (8-10 minutes).
Return chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through (10-12 minutes). Serve the chicken breasts and polenta topped with the mushrooms and a drizzle of cooking liquid. Garnish with parsley.
Oven-Baked Polenta
Makes 4 servings
3/4 c. cornmeal
Coarse salt and pepper
1/4 c. milk
2 tbsp. butter
1 tsp. fresh marjoram (or 1/4 dried)
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 c. water, the cornmeal, 1 1/4 tsps. salt and 1/8 tsp. pepper. Cover and bake for 30 minutes stirring halfway through.
Remove from the oven and add the milk, butter, and marjoram. Whisk briskly until smooth. Serve immediately.
4 boneless, skinless chicken breast halves (6 oz.)
Coarse salt
fresh ground pepper
2 tpsp. olive oil
1 lb. white mushrooms sliced
4 garlic cloves
1 3/4 c. reduced-sodium chicken broth (check ingredients)
2 tbsps. chopped fresh parsley, plus more for garnish
Oven-Baked Polenta (below)
Sprinkle chicken breasts with 1/4 tsp. each salt and pepper. Heat 1 tbsp. oil in a large skillet over high heat. Add the chicken; cook until lightly browned (2-3 minutes per side). Transfer to plate.
Add the remaining tablsp oil to the hot skillet. Add the mushrooms, garlic, and 1/4 tsp. salt. Cover; cook over medium heat until the nushrooms release their juices (2-3 minutes). Remove the lid. Cook over high heat until they are golden (4-5 minutes).
Add the stock and parsley; cook over medium-high heat until the nushrooms aare tender and the liquid has reduced (8-10 minutes).
Return chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through (10-12 minutes). Serve the chicken breasts and polenta topped with the mushrooms and a drizzle of cooking liquid. Garnish with parsley.
Oven-Baked Polenta
Makes 4 servings
3/4 c. cornmeal
Coarse salt and pepper
1/4 c. milk
2 tbsp. butter
1 tsp. fresh marjoram (or 1/4 dried)
Preheat oven to 425 degrees. In a lidded baking dish, whisk together 3 c. water, the cornmeal, 1 1/4 tsps. salt and 1/8 tsp. pepper. Cover and bake for 30 minutes stirring halfway through.
Remove from the oven and add the milk, butter, and marjoram. Whisk briskly until smooth. Serve immediately.
Mediterranean Potato Salad
Makes 4-5 servings
1/3 c. firmly packed sun-dried tomatoes (not packed in oil)
Boiling water
1 -1 ½ lbs. Cubed potatoes (5 c. cubed)
1 ½ c. finely chopped scallions
½ tsp. ground cumin
¼ c. olive oil
2 tbsp. fresh lemon juice
salt and ground black pepper to taste
Cover sun-dried tomatoes with boiling water and set aside.
Cut the potatoes into ½ inch cubes and place in a saucepan of slated water to prevent discoloration. Cover pan and bring the water to a boil. Lower the heat, and simmer until the potatoes are tender.
Place the scallions in a large serving bowl with the cumin, olive oil, and limon juice. Drain the sun-dried tomatoes and gently squeeze them to remove excess moisture. Finely chop the tomatoes and add them to the bowl. When the potatoes are tender, drain them and add the to the bowl. Toss the salad, and add salt and pepper to taste. Good served warm or after a couple of hours so flavors mix.
1/3 c. firmly packed sun-dried tomatoes (not packed in oil)
Boiling water
1 -1 ½ lbs. Cubed potatoes (5 c. cubed)
1 ½ c. finely chopped scallions
½ tsp. ground cumin
¼ c. olive oil
2 tbsp. fresh lemon juice
salt and ground black pepper to taste
Cover sun-dried tomatoes with boiling water and set aside.
Cut the potatoes into ½ inch cubes and place in a saucepan of slated water to prevent discoloration. Cover pan and bring the water to a boil. Lower the heat, and simmer until the potatoes are tender.
Place the scallions in a large serving bowl with the cumin, olive oil, and limon juice. Drain the sun-dried tomatoes and gently squeeze them to remove excess moisture. Finely chop the tomatoes and add them to the bowl. When the potatoes are tender, drain them and add the to the bowl. Toss the salad, and add salt and pepper to taste. Good served warm or after a couple of hours so flavors mix.
Dog Biscuits
Makes about 2 dozen
1 c. all purpose flour
1 c. wheat flour
½ c. wheat germ
½ c. powdered dry milk (or soy milk powder)
½ tsp. salt
6 tbsp. butter
1 egg
1 tsp. brown sugar
½ c. water
Combine white flour, wheat flour, wheat germ, powdered milk, and salt in a bowl. Cut in butter until mixture resembles corn meal. Beat the sugar with the egg. Then stir in the sugar egg mixture. Add water gradually as necessary to make a stiff dough. Knead on a floured board until dough is smooth and pliable. Then roll out to ½ inch thickness and cut with a cookie cutter.
1 c. all purpose flour
1 c. wheat flour
½ c. wheat germ
½ c. powdered dry milk (or soy milk powder)
½ tsp. salt
6 tbsp. butter
1 egg
1 tsp. brown sugar
½ c. water
Combine white flour, wheat flour, wheat germ, powdered milk, and salt in a bowl. Cut in butter until mixture resembles corn meal. Beat the sugar with the egg. Then stir in the sugar egg mixture. Add water gradually as necessary to make a stiff dough. Knead on a floured board until dough is smooth and pliable. Then roll out to ½ inch thickness and cut with a cookie cutter.
Pastries for Cheese Loving Cats
Makes about 2 dozen
6 tbsp. butter
½ c. finely grated cheddar cheese
1 c. all purpose flour
1 small garlic clove minced or mashed
Blend butter and cheese until smooth. Stir in garlic. Thin mix in flour. Mixture will be somewhat crumbly.
Shape mixture into a log not larger than ½ inch diameter and chill until firm. Cut slices about ¼ to ½ inch thick from rolls. Place on an ungreased cookie sheet and bake at 375 degrees until slightly brown (about 10 minutes).
6 tbsp. butter
½ c. finely grated cheddar cheese
1 c. all purpose flour
1 small garlic clove minced or mashed
Blend butter and cheese until smooth. Stir in garlic. Thin mix in flour. Mixture will be somewhat crumbly.
Shape mixture into a log not larger than ½ inch diameter and chill until firm. Cut slices about ¼ to ½ inch thick from rolls. Place on an ungreased cookie sheet and bake at 375 degrees until slightly brown (about 10 minutes).
Banana Nut Bread
Makes 1 average sized loaf pan or 3 small pans
1/2 c. butter (1 stick)
1 c. sugar
2 eggs beaten
3 bananas well mashed (not too ripe for low tyramine diet, otherwise go for it)
2 c. sifted flour
1 tsp baking soda
3/4 c. ground black walnuts
Pre-heat oven to 325 degrees. Grease and flour pan(s). Cream butter and sugar, add eggs and mix well, add bananas. Sift flour with baking soda and add and mix. Add walnuts and mix. Transfer batter to pan(s), place in oven, and bake for 50-60 minutes. Test with toothpick.
1/2 c. butter (1 stick)
1 c. sugar
2 eggs beaten
3 bananas well mashed (not too ripe for low tyramine diet, otherwise go for it)
2 c. sifted flour
1 tsp baking soda
3/4 c. ground black walnuts
Pre-heat oven to 325 degrees. Grease and flour pan(s). Cream butter and sugar, add eggs and mix well, add bananas. Sift flour with baking soda and add and mix. Add walnuts and mix. Transfer batter to pan(s), place in oven, and bake for 50-60 minutes. Test with toothpick.
Black Bean Corn Salsa
2 15 oz. cans black beans, rinsed and drained
1 c. frozen yellow corn kernels, defrosted and drained (or 1 can)
1 c. frozen white corn kernels, defrosted and drained (or 1 can)
¼ c. fresh cilantro, chopped
1 jalapeño, minced (optional)
1 large tomato, peeled and chopped (or 1 large can)
2 cloves garlic, minced
1 large sweet or red onion, chopped
3 green onions, thinly sliced
1 tbsp. ground cumin
1 tsp. chili powder
3 tbsp. lime juice
¼ tsp. ground black pepper
dash cayenne pepper
salt to taste
1 c. frozen yellow corn kernels, defrosted and drained (or 1 can)
1 c. frozen white corn kernels, defrosted and drained (or 1 can)
¼ c. fresh cilantro, chopped
1 jalapeño, minced (optional)
1 large tomato, peeled and chopped (or 1 large can)
2 cloves garlic, minced
1 large sweet or red onion, chopped
3 green onions, thinly sliced
1 tbsp. ground cumin
1 tsp. chili powder
3 tbsp. lime juice
¼ tsp. ground black pepper
dash cayenne pepper
salt to taste
Frying an Egg Over Easy
Use an 8” non-stick skillet. Put a slice of butter in a medium-low pan. Crack an egg (or up to 3) into a small dish. Let the butter melt and get a little foamy; rotate the pan so the melted butter covers the surface of the pan. Add the egg to the pan. Prepare leftovers on a plate. Let the egg white harden a little so you can rotate/slide the egg in the pan. Some of the white will still be uncooked; flip the egg. I flip it in the pan without using a spatula. After about 30 seconds turn the heat off and rotate the egg in the pan. After about another 30 seconds slide the egg over the top of the leftovers. Adjust the timing for the desired doneness of the yolk. I like my yolk soft and runny.
Chunky Applesauce
Makes about 2 quarts
1 tsp. apple cider vinegar (I think it is OK to use it; you're not going to eat it)
1 gallon water
8 large McIntosh apples
4 medium Granny Smith apples
2-4 Tbsp sugar
1/4 teaspoon cinnamon (optional)
Mix the vinegar and water in a large mixing bowl. Peel the apples and put them into the vinegar water as soon as they are peeled. Cut the apples in half and remove core and put back into the vinegar water. When finished coring, remove the apples with a slotted spoon and cut into 1-2 inch chunks. Place in a 5-6 quart slow cooker with 2 Tbsp sugar. Cover the cooker and cook for 6 hours on low (3 hours on high) until the apples are tender.
Stir the apples with a large spoon, they will immediately form a chunky sauce. Add the cinnamon and as much of the remaining sugar as you like. Serve warm or chilled. Store, tightly closed, in the refrigerator for up to 5 days (to minimize the Tyramine, I would eat within 3 days).
1 tsp. apple cider vinegar (I think it is OK to use it; you're not going to eat it)
1 gallon water
8 large McIntosh apples
4 medium Granny Smith apples
2-4 Tbsp sugar
1/4 teaspoon cinnamon (optional)
Mix the vinegar and water in a large mixing bowl. Peel the apples and put them into the vinegar water as soon as they are peeled. Cut the apples in half and remove core and put back into the vinegar water. When finished coring, remove the apples with a slotted spoon and cut into 1-2 inch chunks. Place in a 5-6 quart slow cooker with 2 Tbsp sugar. Cover the cooker and cook for 6 hours on low (3 hours on high) until the apples are tender.
Stir the apples with a large spoon, they will immediately form a chunky sauce. Add the cinnamon and as much of the remaining sugar as you like. Serve warm or chilled. Store, tightly closed, in the refrigerator for up to 5 days (to minimize the Tyramine, I would eat within 3 days).
Headquarters Chili
1 lb. lean ground beef
1 green pepper
1 medium onion, thinly sliced
2 cloves garlic, crushed
1 one-pound can of diced tomatoes
1-2 tbsp of chili powder
1 tsp. crushed cumin seed or ground cumin
4 or 5 drops Tabasco sauce(optional)
1 15oz. can of kidney beans
Cook beef, green pepper, onion, and garlic in oil until beef is lightly browned. Add all ingredients except beans. Cover and simmer for 40 minutes. Stir in undrained beans; cover and simmer 20 minutes.
1 green pepper
1 medium onion, thinly sliced
2 cloves garlic, crushed
1 one-pound can of diced tomatoes
1-2 tbsp of chili powder
1 tsp. crushed cumin seed or ground cumin
4 or 5 drops Tabasco sauce(optional)
1 15oz. can of kidney beans
Cook beef, green pepper, onion, and garlic in oil until beef is lightly browned. Add all ingredients except beans. Cover and simmer for 40 minutes. Stir in undrained beans; cover and simmer 20 minutes.
Double-Coconut Cake
NOTE: This is NOT a Low Tyramine friendly recipe.
The Cake
1 tbsp. cake flour
2 1/4 c. sifted cake flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 c. sugar
1/3 c. butter, softened
2 large eggs
1 (14oz.) can light coconut milk
1 tbsp. vanilla extract
Fluffy Coconut Frosting
2/3 c. flaked sweetened coconut, divided
Preheat oven to 350 degrees.
Coat 2 (9 inch) round cake pans with cooking spray/oil and dust with 1 tbsp. flour
Combine 2 1/4 c. flour, baking powder, and slat, stirring with a whisk. Place sugar and butter in a large bowl, beat with a mixer at medium speed medium speed until well blended (about 5 minutes). Add 1 egg at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared pans. Sharply tap pans once on countertop to remove air bubbles. Bake at 350 for 30 minutes (use a toothpick to test doneness). Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1 c. Fluffy Coconut Frosting (see below). Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle with 1/3 coconut over top of cake. Store loosely covered in refrigerator.
Fluffy Coconut Frosting
4 large egg whites
1/2 tsp. cream of tartar
Dash of salt
1/4 c. water
1/2 tsp. vanilla extract
1/4 tsp coconut extract
Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.
The Cake
1 tbsp. cake flour
2 1/4 c. sifted cake flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 c. sugar
1/3 c. butter, softened
2 large eggs
1 (14oz.) can light coconut milk
1 tbsp. vanilla extract
Fluffy Coconut Frosting
2/3 c. flaked sweetened coconut, divided
Preheat oven to 350 degrees.
Coat 2 (9 inch) round cake pans with cooking spray/oil and dust with 1 tbsp. flour
Combine 2 1/4 c. flour, baking powder, and slat, stirring with a whisk. Place sugar and butter in a large bowl, beat with a mixer at medium speed medium speed until well blended (about 5 minutes). Add 1 egg at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared pans. Sharply tap pans once on countertop to remove air bubbles. Bake at 350 for 30 minutes (use a toothpick to test doneness). Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1 c. Fluffy Coconut Frosting (see below). Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle with 1/3 coconut over top of cake. Store loosely covered in refrigerator.
Fluffy Coconut Frosting
4 large egg whites
1/2 tsp. cream of tartar
Dash of salt
1/4 c. water
1/2 tsp. vanilla extract
1/4 tsp coconut extract
Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.
Cream Gravy
2 c. milk
3 tbsp. all purpose flour
1 tsp. Salt
1 tsp. Fresh ground pepper
3 tbsp. drippings
Pour all but about 3 tbsp. of drippings/oil into a glass bowl or suitable container. In a screw to jar, shake half of the milk with flour, salt, and pepper; stir into drippings pan. Stir to make a paste. Add remaining milk stirring constantly until thick and bubbly. Cook 2-3 minutes more. Makes about 2 cups.
3 tbsp. all purpose flour
1 tsp. Salt
1 tsp. Fresh ground pepper
3 tbsp. drippings
Pour all but about 3 tbsp. of drippings/oil into a glass bowl or suitable container. In a screw to jar, shake half of the milk with flour, salt, and pepper; stir into drippings pan. Stir to make a paste. Add remaining milk stirring constantly until thick and bubbly. Cook 2-3 minutes more. Makes about 2 cups.
Mashed Potatoes
4 russet potatoes
3 tbsp. butter
1 tsp. salt
1-2 c. milk
Cut potatoes in quarters and place in a pan of water. Bring water to a boil, reduce heat and simmer for 20 minutes or until tender. Drain water leaving potatoes in pan. Add butter, salt and using a hand masher, mash the mixture. When thoroughly mashed; add ½ the milk and continue to mash and stir to mix the potatoes. Continue to add milk until you get a creamy mixture.
3 tbsp. butter
1 tsp. salt
1-2 c. milk
Cut potatoes in quarters and place in a pan of water. Bring water to a boil, reduce heat and simmer for 20 minutes or until tender. Drain water leaving potatoes in pan. Add butter, salt and using a hand masher, mash the mixture. When thoroughly mashed; add ½ the milk and continue to mash and stir to mix the potatoes. Continue to add milk until you get a creamy mixture.
Fried Chicken and Cream Gravy
The Chicken
1/3 c. all purpose flour
½ c. fine dry bread crumbs (optional)
1 tsp. Paprika
1 tsp. Salt
1 c. Canola oil
1 2 ½ - 3 lb. ready to cook fryer chicken, cut up (or 8-10 pieces)
Bring oil to 375 degrees. Combine flour, bread crumbs (for greater crustiness) paprika and salt in a paper bag; add 2 or 3 pieces of chicken at a time and shake. Brown meatier pieces first then add other pieces. Brown one side (about 8-10 min.) and turn to brown other side (another 8-10 min.) Cover tightly (add tbsp. water if cover is not tight). Cook 20-30 min. or until tender. Turn occasionally and avoid over cooking.
Cream Gravy
2 c. milk
3 tbsp. all purpose flour
1 tsp. Salt
1 tsp. Fresh ground pepper
3 tbsp. drippings
Pour all but about 3 tbsp. of drippings/oil into a glass bowl or suitable container. In a screw to jar, shake half of the milk with flour, salt, and pepper; stir into drippings pan. Stir to make a paste. Add remaining milk stirring constantly until thick and bubbly. Cook 2-3 minutes more. Makes about 2 cups.
1/3 c. all purpose flour
½ c. fine dry bread crumbs (optional)
1 tsp. Paprika
1 tsp. Salt
1 c. Canola oil
1 2 ½ - 3 lb. ready to cook fryer chicken, cut up (or 8-10 pieces)
Bring oil to 375 degrees. Combine flour, bread crumbs (for greater crustiness) paprika and salt in a paper bag; add 2 or 3 pieces of chicken at a time and shake. Brown meatier pieces first then add other pieces. Brown one side (about 8-10 min.) and turn to brown other side (another 8-10 min.) Cover tightly (add tbsp. water if cover is not tight). Cook 20-30 min. or until tender. Turn occasionally and avoid over cooking.
Cream Gravy
2 c. milk
3 tbsp. all purpose flour
1 tsp. Salt
1 tsp. Fresh ground pepper
3 tbsp. drippings
Pour all but about 3 tbsp. of drippings/oil into a glass bowl or suitable container. In a screw to jar, shake half of the milk with flour, salt, and pepper; stir into drippings pan. Stir to make a paste. Add remaining milk stirring constantly until thick and bubbly. Cook 2-3 minutes more. Makes about 2 cups.
Deviled Eggs
For 1 dozen eggs
3/4 c. salad dressing (Miracle Whip)
1 tsp. prepared mustard
1 tsp. white vinegar
1/2 tsp. sugar
Boil the eggs in water for about 20 minutes. Cool immediately and place in refrigerator for at least 1 hour (makes them easy to peel). Slice the eggs in half lengthwise and place yolks in a bowl. Mash the yolks with a fork or dough blender. Mix mustard, vinegar, sugar, and mayonnaise before adding to yolks. Mix well and spoon into egg white halves.
3/4 c. salad dressing (Miracle Whip)
1 tsp. prepared mustard
1 tsp. white vinegar
1/2 tsp. sugar
Boil the eggs in water for about 20 minutes. Cool immediately and place in refrigerator for at least 1 hour (makes them easy to peel). Slice the eggs in half lengthwise and place yolks in a bowl. Mash the yolks with a fork or dough blender. Mix mustard, vinegar, sugar, and mayonnaise before adding to yolks. Mix well and spoon into egg white halves.
Fried Macaroni
Fried Macaroni
1 lb. box of elbow macaroni
½ tbsp. Salt
4 tbsp olive oil
Kosher salt and fresh ground pepper to taste
Bring water to a rapid boil in a large saucepan. Add macaroni, salt, and 1 tbsp. olive oil. Return to a rapid boil, lower heat and continue to boil uncovered for 7 minutes. Drain and spray cold water over macaroni to immediately cool. Allow macaroni to continue to drain for at least one hour before frying.
In a large heavy frying pan (iron skillet) add 3 tbsp. olive oil over medium heat. When oil is hot (water skitters) add the macaroni and turn frequently to avoid burning/sticking. Add salt and pepper to taste. Macaroni should be speckled with pepper throughout. Cook for about 30 minutes or until macaroni shows some slight browning. Transfer from the frying pan to a bowl. Ketchup or tomato jam make good toppings for the macaroni. Fried macaroni is typically served with roast beef.
1 lb. box of elbow macaroni
½ tbsp. Salt
4 tbsp olive oil
Kosher salt and fresh ground pepper to taste
Bring water to a rapid boil in a large saucepan. Add macaroni, salt, and 1 tbsp. olive oil. Return to a rapid boil, lower heat and continue to boil uncovered for 7 minutes. Drain and spray cold water over macaroni to immediately cool. Allow macaroni to continue to drain for at least one hour before frying.
In a large heavy frying pan (iron skillet) add 3 tbsp. olive oil over medium heat. When oil is hot (water skitters) add the macaroni and turn frequently to avoid burning/sticking. Add salt and pepper to taste. Macaroni should be speckled with pepper throughout. Cook for about 30 minutes or until macaroni shows some slight browning. Transfer from the frying pan to a bowl. Ketchup or tomato jam make good toppings for the macaroni. Fried macaroni is typically served with roast beef.
Steak Au Poivre
1 serving
1 six oz. top sirloin steak (1 inch or less thick)
2 tbsp. coarsely ground black pepper
Salt
1/2 tbsp. butter
Tabasco sauce to taste (about 4 drops)
1 tbsp. lemon lemon juice
2 tbsp. sherry (optional)
Chopped parsley
Chopped chives
Sprinkle the sides of the steak with pepper and with the heel of your hand press the pepper into the meat. This will help to flatten the steak too. Let stand for thirty minutes.
Sprinkle a light layer of Kosher salt over the bottom of a heavy skillet. For a medium steak turn the heat to high and when the salt begins to brown, add the steak. Cook until well browned on one side, about 2 minutes. Turn the steak and lower the heat to medium and cook 3 minutes. Adjust heat and time to cook the steak to greater of lesser degree of doneness.
Place a 1/2 tbsp butter on steak and add Tabasco and lemon juice to taste.
Turn the heat to low, add sherry to top of steak. Turn in the skillet and then transfer the steak to a plate. Swirl any sauce in the skillet and pour over the meat. Sprinkle the steak with parsley and chives.
1 six oz. top sirloin steak (1 inch or less thick)
2 tbsp. coarsely ground black pepper
Salt
1/2 tbsp. butter
Tabasco sauce to taste (about 4 drops)
1 tbsp. lemon lemon juice
2 tbsp. sherry (optional)
Chopped parsley
Chopped chives
Sprinkle the sides of the steak with pepper and with the heel of your hand press the pepper into the meat. This will help to flatten the steak too. Let stand for thirty minutes.
Sprinkle a light layer of Kosher salt over the bottom of a heavy skillet. For a medium steak turn the heat to high and when the salt begins to brown, add the steak. Cook until well browned on one side, about 2 minutes. Turn the steak and lower the heat to medium and cook 3 minutes. Adjust heat and time to cook the steak to greater of lesser degree of doneness.
Place a 1/2 tbsp butter on steak and add Tabasco and lemon juice to taste.
Turn the heat to low, add sherry to top of steak. Turn in the skillet and then transfer the steak to a plate. Swirl any sauce in the skillet and pour over the meat. Sprinkle the steak with parsley and chives.
Grilled Tuscan Chicken with Rosemary and Lemon
Note: You can halve the marinade and make this with two 8 oz. boneless skinless chicken breasts.
2 tbsp. chopped fresh rosemary or 1 tbsp dried
1/4 c. olive oil
2 garlic cloves, pressed
Kosher salt
Fresh ground pepper
8 pieces of chicken (or one 3 1/2 - 4 lb. chicken cut into 8-10 pieces)
1/4 c. fresh lemon juice (optional)
In a small saucepan, bring 1/3 c. water and the rosemary to boil. Remove from heat, cover and let steep for 5 minutes (intensifies the flavor of the rosemary). Add the oil and garlic; season with salt and pepper, and blend well (puree in a blender, use hand blender attachment, electric whisk for lattes, etc). Let cool.
Combine the chicken and rosemary oil in a resealable plastic bag and turn to coat. Let marinade for at least 15 minutes at room temperature or longer in the refrigerator (can go overnight). Turn the chicken occasionally.
Remove the chicken from the marinade and place on the grill; medium-high coals, indirect heat. Baste occasionally with lemon juice (gives it a tangy taste) and turn as needed until cooked through; about 35 - 40 minutes.
2 tbsp. chopped fresh rosemary or 1 tbsp dried
1/4 c. olive oil
2 garlic cloves, pressed
Kosher salt
Fresh ground pepper
8 pieces of chicken (or one 3 1/2 - 4 lb. chicken cut into 8-10 pieces)
1/4 c. fresh lemon juice (optional)
In a small saucepan, bring 1/3 c. water and the rosemary to boil. Remove from heat, cover and let steep for 5 minutes (intensifies the flavor of the rosemary). Add the oil and garlic; season with salt and pepper, and blend well (puree in a blender, use hand blender attachment, electric whisk for lattes, etc). Let cool.
Combine the chicken and rosemary oil in a resealable plastic bag and turn to coat. Let marinade for at least 15 minutes at room temperature or longer in the refrigerator (can go overnight). Turn the chicken occasionally.
Remove the chicken from the marinade and place on the grill; medium-high coals, indirect heat. Baste occasionally with lemon juice (gives it a tangy taste) and turn as needed until cooked through; about 35 - 40 minutes.
Tips for Grilling
Three things to remember: 1) Indirect cooking is your friend, 2) Avoid open-flame cooking, especially in public, and 3) Keep in mind the variables: the quality of the raw materials and the seasoning, flavoring and preparation. This applies to Chicken, Beef, Fish, Vegetables and all their variations.
Indirect Cooking: The pieces are moved away form the direct, intense heat of the coals to the side or center of the grill. If using charcoal light the coals and after the flames die down and a light covering of ash covers the briquettes (about 20-25 minutes) separate the coals into two piles on opposite sides of the grill. I use two half-moon baskets and drag my baskets to opposite sides using tongs. You can also just move the coals to one side of the grill. The idea is to have a space where the food can be placed away from the direct heat of the coals. If you are using gas, with a two-burner grill, set one burner to medium-low and leave the other unlit. With three or more burners, set the outside or front and rear burners to medium-low and leave the center burners unlit.
How Hot is the Grill?
Charcoal Temperature: I try to use a medium-hot grill most of the time. A quick easy way to estimate the temperature of the coals is to hold your hand, palm down, about 4 inches above the coals. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Don’t be a hero.
- 2 seconds = Hot (375˚ or more)
- 3 seconds = Medium-Hot (350˚ - 370˚)
- 4 seconds = Medium (300˚ - 350˚)
- 5 seconds = Low (200˚ - 300˚)
When Is It Done?
Temperatures: The best way to judge when the meat is done is by temperature, not cooking time. Generally, Chicken = 180˚ (170˚ in the breast), Pork (160˚), Beef (140˚ rare, 150˚ medium rare, 160˚ medium, 170˚ well-done), Lamb = 160˚. Vegetables are done when they are tender and meet your expectations. They vary by type but usually 10 minutes does the trick often started with direct heat over the coals. Whatever you are grilling, try to start at room temperature.
How to Cook It
Roasts and Whole Chickens: Place the piece in the space away from the coals (center of the grill for me) for the duration.
Grilling Chicken Pieces: Pieces can remain for about 35-40 minutes and finished over the coals for 5-10 minutes turning occasionally and being careful not to char them. This is good for caramelizing barbeque sauce if you are using it.
Steaks: Sear the steaks for 2-3 minutes on each side. Move to indirect heat and for a 1 inch steak cook about 8 minutes on the first side and 7 on the next for medium (use a meat thermometer). Adjust timing up or down for thickness and desired doneness.
Fish: Fish varies by type. Salmon is what I usually do on the grill. It takes about 10-15 minutes on indirect heat. Some recipes do call for you to grill salmon over the coals. 8-10 minutes usually works fine. Be careful not to overcook it.
Ribs: Remember the ribs? I don’t do them indirectly. I build a medium fire, spread the coals out, and place the ribs on the grate over the coals, turning them occasionally being careful not to char them until the ribs are warm and the sauce is caramelized.
Indirect Cooking: The pieces are moved away form the direct, intense heat of the coals to the side or center of the grill. If using charcoal light the coals and after the flames die down and a light covering of ash covers the briquettes (about 20-25 minutes) separate the coals into two piles on opposite sides of the grill. I use two half-moon baskets and drag my baskets to opposite sides using tongs. You can also just move the coals to one side of the grill. The idea is to have a space where the food can be placed away from the direct heat of the coals. If you are using gas, with a two-burner grill, set one burner to medium-low and leave the other unlit. With three or more burners, set the outside or front and rear burners to medium-low and leave the center burners unlit.
How Hot is the Grill?
Charcoal Temperature: I try to use a medium-hot grill most of the time. A quick easy way to estimate the temperature of the coals is to hold your hand, palm down, about 4 inches above the coals. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Don’t be a hero.
- 2 seconds = Hot (375˚ or more)
- 3 seconds = Medium-Hot (350˚ - 370˚)
- 4 seconds = Medium (300˚ - 350˚)
- 5 seconds = Low (200˚ - 300˚)
When Is It Done?
Temperatures: The best way to judge when the meat is done is by temperature, not cooking time. Generally, Chicken = 180˚ (170˚ in the breast), Pork (160˚), Beef (140˚ rare, 150˚ medium rare, 160˚ medium, 170˚ well-done), Lamb = 160˚. Vegetables are done when they are tender and meet your expectations. They vary by type but usually 10 minutes does the trick often started with direct heat over the coals. Whatever you are grilling, try to start at room temperature.
How to Cook It
Roasts and Whole Chickens: Place the piece in the space away from the coals (center of the grill for me) for the duration.
Grilling Chicken Pieces: Pieces can remain for about 35-40 minutes and finished over the coals for 5-10 minutes turning occasionally and being careful not to char them. This is good for caramelizing barbeque sauce if you are using it.
Steaks: Sear the steaks for 2-3 minutes on each side. Move to indirect heat and for a 1 inch steak cook about 8 minutes on the first side and 7 on the next for medium (use a meat thermometer). Adjust timing up or down for thickness and desired doneness.
Fish: Fish varies by type. Salmon is what I usually do on the grill. It takes about 10-15 minutes on indirect heat. Some recipes do call for you to grill salmon over the coals. 8-10 minutes usually works fine. Be careful not to overcook it.
Ribs: Remember the ribs? I don’t do them indirectly. I build a medium fire, spread the coals out, and place the ribs on the grate over the coals, turning them occasionally being careful not to char them until the ribs are warm and the sauce is caramelized.
Dilled White Bean and Grape Tomato Salad
Makes 6-8 servings
2 15 oz. cans white kidney beans (cannellini) drained and rinsed
2 1/2 c. halved grape tomatoes (about 12 oz.) or cherry tomatoes
2/3 c. diced red onion
1/4 c. chopped fresh dill
1/4 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. white vinegar (balsamic vinegar is high in Tyramine)
2 garlic cloves, pressed
Toss all ingredients in a large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. Can be made 1 day ahead. Cover and chill. Longer marinating allows for more flavor. Bring to room temperature before serving.
2 15 oz. cans white kidney beans (cannellini) drained and rinsed
2 1/2 c. halved grape tomatoes (about 12 oz.) or cherry tomatoes
2/3 c. diced red onion
1/4 c. chopped fresh dill
1/4 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. white vinegar (balsamic vinegar is high in Tyramine)
2 garlic cloves, pressed
Toss all ingredients in a large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. Can be made 1 day ahead. Cover and chill. Longer marinating allows for more flavor. Bring to room temperature before serving.
Salmon with Coriander Rub and Lime Cream
Makes 6 servings
1/4 c. coriander seeds
4 tsps. cumin seeds
6 tbsp. extra-virgin olive oil plus additional for brushing
4 large garlic cloves, pressed
3 tsp. finely grated lime peel, divided
6 6 oz. skinless Salmon fillets (about 1 inch thick)
1/2 cup sour cream
3 tbsp. fresh lime juice
Chopped fresh cilantro
Toast coriander and cumin seeds in heavy medium skillet over medium-high until slightly darker and fragrant, stirring often, about 3-4 minutes. Transfer to bowl to cool. Grind seeds to medium consistency (not powder). Pour seeds into 13x9x2 baking dish. Add the olive oil, garlic, and 2 tsps. lime peel. Whisk to blend. Add salmon to mixture in dish and turn to coat. Cover and chill at least 1 hour and up to 3, turning occasionally.
Whisk the sour cream, lime juice, and remaining lime peel in bowl to blend. Season lime cream to taste with salt and pepper. Can refrigerate but should be at room temperature to serve with salmon.
Position rack in top third of oven and preheat to 450 degrees. Brush heavy rimmed baking sheet with oil to coat. Take each fillet and brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, sprinkle with salt and pepper, and roast until just opaque in center, about 7 minutes.
Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
1/4 c. coriander seeds
4 tsps. cumin seeds
6 tbsp. extra-virgin olive oil plus additional for brushing
4 large garlic cloves, pressed
3 tsp. finely grated lime peel, divided
6 6 oz. skinless Salmon fillets (about 1 inch thick)
1/2 cup sour cream
3 tbsp. fresh lime juice
Chopped fresh cilantro
Toast coriander and cumin seeds in heavy medium skillet over medium-high until slightly darker and fragrant, stirring often, about 3-4 minutes. Transfer to bowl to cool. Grind seeds to medium consistency (not powder). Pour seeds into 13x9x2 baking dish. Add the olive oil, garlic, and 2 tsps. lime peel. Whisk to blend. Add salmon to mixture in dish and turn to coat. Cover and chill at least 1 hour and up to 3, turning occasionally.
Whisk the sour cream, lime juice, and remaining lime peel in bowl to blend. Season lime cream to taste with salt and pepper. Can refrigerate but should be at room temperature to serve with salmon.
Position rack in top third of oven and preheat to 450 degrees. Brush heavy rimmed baking sheet with oil to coat. Take each fillet and brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, sprinkle with salt and pepper, and roast until just opaque in center, about 7 minutes.
Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
Fish Tacos
Makes 8
1 lb. tilapia fillets (about 4)
1/2 c. fresh lime juice (2-3 limes), divided
3 garlic cloves, finely chopped
1 1/2 tbsp. chipotle chiles in adobo sauce (from 7 oz. can), finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 c. salsa (read ingredients)
1/2 c. sour cream
1 1/2 c. shredded cabbage
8 flour tortillas
Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of lime juice and garlic. Add fish; turn to coat. Let stand for 10-15 minutes.
In a 12-inch nonstick skillet over medium-high heat add fish and lime juice mixture, chiles, salt and pepper. Cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix salsa, sour cream and remaining 1 tbsp lime juice.
Using a slotted spoon, remove fish and divide evenly among tortillas. Top each with cabbage and 1-2 tbsp salsa mixture. Fold and serve with any remaining salsa mixture.
1 lb. tilapia fillets (about 4)
1/2 c. fresh lime juice (2-3 limes), divided
3 garlic cloves, finely chopped
1 1/2 tbsp. chipotle chiles in adobo sauce (from 7 oz. can), finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 c. salsa (read ingredients)
1/2 c. sour cream
1 1/2 c. shredded cabbage
8 flour tortillas
Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of lime juice and garlic. Add fish; turn to coat. Let stand for 10-15 minutes.
In a 12-inch nonstick skillet over medium-high heat add fish and lime juice mixture, chiles, salt and pepper. Cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In a small bowl, mix salsa, sour cream and remaining 1 tbsp lime juice.
Using a slotted spoon, remove fish and divide evenly among tortillas. Top each with cabbage and 1-2 tbsp salsa mixture. Fold and serve with any remaining salsa mixture.
Buttermilk Scones
NOTE: Buttermilk is a "caution" food limited to one serving per day. Because the buttermilk is spread over 12 scones I didn't worry about the amount of buttermilk. But you could substitute half-and-half, a cream and milk mixture, or just use milk.
Makes 12 triangular-shaped scones.
3 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp baking soda
3/4 tsp salt
1 1/2 sticks (6 oz) cold unsalted butter, cut into small pieces
1 c. buttermilk
1 tbsp grated orange or lemon zest
1/2 stick (2 oz) unsalted butter, melted, for brushing
1/4 c. sugar, for dusting
Position the oven racks to divide the oven into thirds and preheat the oven to 425 degrees.
In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips or pastry blender work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's OK if some largish pieces of butter remain - they'll add to the scones; flakiness.
Pour in the buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened. You will have a soft dough with a rough look - if dry add another tbsp of buttermilk. Gather the dough into a ball, pressing it gently so that it holds together. Turn it onto a lightly floured work surface and knead it briefly - a dozen turns or so. Cut the dough in half.
Roll one piece of the dough into a 1/2 - inch thick circle about 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tbsp of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough.
Bake the scones for 10 - 12 minutes until both the tops and bottoms are golden,. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
Wrap the scones airtight and freeze if you are not going to eat them the day they are made. They'll stay fresh for a month. Defrost to room temperature in their wrappers and the reheat on a baking sheet for 5 minutes in a 350 degree oven.
Makes 12 triangular-shaped scones.
3 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp baking soda
3/4 tsp salt
1 1/2 sticks (6 oz) cold unsalted butter, cut into small pieces
1 c. buttermilk
1 tbsp grated orange or lemon zest
1/2 stick (2 oz) unsalted butter, melted, for brushing
1/4 c. sugar, for dusting
Position the oven racks to divide the oven into thirds and preheat the oven to 425 degrees.
In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips or pastry blender work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's OK if some largish pieces of butter remain - they'll add to the scones; flakiness.
Pour in the buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened. You will have a soft dough with a rough look - if dry add another tbsp of buttermilk. Gather the dough into a ball, pressing it gently so that it holds together. Turn it onto a lightly floured work surface and knead it briefly - a dozen turns or so. Cut the dough in half.
Roll one piece of the dough into a 1/2 - inch thick circle about 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tbsp of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough.
Bake the scones for 10 - 12 minutes until both the tops and bottoms are golden,. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
Wrap the scones airtight and freeze if you are not going to eat them the day they are made. They'll stay fresh for a month. Defrost to room temperature in their wrappers and the reheat on a baking sheet for 5 minutes in a 350 degree oven.
Risotto
Note: This is a basic risotto recipe. Many call for using wine. I substituted lime juice. You can add anything to risotto and it will taste great. Also broths tend to have extracts you should avoid. But many organic vegetable broths have less than 5 ingredients all of which are OK. Be sure to read the labels or make your own. Many recipes also call for Parmesan cheese which is great but loaded with tyramine - I left it out. I added shrimp and mushrooms to this recipe but be creative and make your own additions. I add the "other creations" after the risotto is done.
4 c. vegetable broth
1 tbsp butter (unsalted preferred)
1 shallot, minced
1 c. arborio rice
2 tbsp lime juice
salt and freshly ground pepper to taste
1/2 pound fresh raw shrimp
1 1/2 c. sliced mushrooms
1/4 tsp cayenne pepper
1 tsp dried cilantro
In a large saucepan, bring the broth to a gentle simmer over low heat.
In a frying pan saute' the shrimp and mushrooms in an adequate amount of butter. Add cayenne and cilantro. Saute' until shrimp is done and mushrooms are soft. Turn off the heat and let sit until ready to add to risotto.
In a large frying pan saute' the shallot until soft, about 7 minutes. Add the rice and saute' about 3 or 4 minutes.
Raise the heat to medium and add the lime juice. Stir until it evaporates, about 2 minutes. Using a ladle, add about 1 cup hot broth. Stir constantly until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed. Continue doing this, adding a ladleful at a time, until kernels are plump. This should take 25-30 minutes all together. It's done when the broth has been absorbed and ricey yet creamy.
Add the shrimp and mushrooms and stir into the risotto until well mixed. Serve right away.
4 c. vegetable broth
1 tbsp butter (unsalted preferred)
1 shallot, minced
1 c. arborio rice
2 tbsp lime juice
salt and freshly ground pepper to taste
1/2 pound fresh raw shrimp
1 1/2 c. sliced mushrooms
1/4 tsp cayenne pepper
1 tsp dried cilantro
In a large saucepan, bring the broth to a gentle simmer over low heat.
In a frying pan saute' the shrimp and mushrooms in an adequate amount of butter. Add cayenne and cilantro. Saute' until shrimp is done and mushrooms are soft. Turn off the heat and let sit until ready to add to risotto.
In a large frying pan saute' the shallot until soft, about 7 minutes. Add the rice and saute' about 3 or 4 minutes.
Raise the heat to medium and add the lime juice. Stir until it evaporates, about 2 minutes. Using a ladle, add about 1 cup hot broth. Stir constantly until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed. Continue doing this, adding a ladleful at a time, until kernels are plump. This should take 25-30 minutes all together. It's done when the broth has been absorbed and ricey yet creamy.
Add the shrimp and mushrooms and stir into the risotto until well mixed. Serve right away.
Polenta Pizza
3 c. water
1 1/2 c. coarse cornmeal or polenta
1/2 tsp salt, plus more for the sauce
2 tbsp olive oil
1 Small onion, diced
2 garlic cloves, minced
1 28 oz can crushed tomatoes
1/4 c. tomato paste
1 tsp dried oregano
1 tsp dried basil
2 tsp sugar
Dash of pepper
2 c fresh shredded mozzarella cheese
Preheat oven to 350 degrees.
To make crust: Lightly grease a 9 by 13 inch baking pan. In a medium saucepan, bring the water to a boil, then reduce the heat and whisk in the cornmeal in a slow, steady stream, stirring constantly, then add 1/2 tsp salt. Continue cooking and stirring until there are no lumps, about 5 minutes. Turn the polenta out into the pan and spread evenly with a spatula.
To make the sauce: In a large deep skillet or saucepan, set pan over medium heat, heat the oil and add onion and garlic and saute' for 2 minutes. Add tomatoes and tomato paste, oregano, basil, sugar, dash of salt, and pepper. Simmer until blended, about 5 to 10 minutes.
To assemble: Spread the sauce over cooked polenta. Top with cheese. Bake in oven until bubbly and just beginning to brown.
1 1/2 c. coarse cornmeal or polenta
1/2 tsp salt, plus more for the sauce
2 tbsp olive oil
1 Small onion, diced
2 garlic cloves, minced
1 28 oz can crushed tomatoes
1/4 c. tomato paste
1 tsp dried oregano
1 tsp dried basil
2 tsp sugar
Dash of pepper
2 c fresh shredded mozzarella cheese
Preheat oven to 350 degrees.
To make crust: Lightly grease a 9 by 13 inch baking pan. In a medium saucepan, bring the water to a boil, then reduce the heat and whisk in the cornmeal in a slow, steady stream, stirring constantly, then add 1/2 tsp salt. Continue cooking and stirring until there are no lumps, about 5 minutes. Turn the polenta out into the pan and spread evenly with a spatula.
To make the sauce: In a large deep skillet or saucepan, set pan over medium heat, heat the oil and add onion and garlic and saute' for 2 minutes. Add tomatoes and tomato paste, oregano, basil, sugar, dash of salt, and pepper. Simmer until blended, about 5 to 10 minutes.
To assemble: Spread the sauce over cooked polenta. Top with cheese. Bake in oven until bubbly and just beginning to brown.
Bruschetta
Fresh tomato
Basil leaves
Extro virgin olive oil
Salt
Pepper
Chop the tomato with the basil leaves. Pour a little of the olive oil over the mixture and add salt and pepper to taste. Let it marinate for an hour or so.
Take some French bread and slice it diagonally. Brush the slices with olive oil. Toast the bread on both sides (in toaster, oven, or grill). Slice a clove of garlic and rub the garlic across the toasted bread. Spoon the cool tomato-basil mix over it.
You can use any cracker (without cheese) instead of the bread. I also like to put a little cream cheese on the bread or cracker before adding the tomato-basil mix.
Basil leaves
Extro virgin olive oil
Salt
Pepper
Chop the tomato with the basil leaves. Pour a little of the olive oil over the mixture and add salt and pepper to taste. Let it marinate for an hour or so.
Take some French bread and slice it diagonally. Brush the slices with olive oil. Toast the bread on both sides (in toaster, oven, or grill). Slice a clove of garlic and rub the garlic across the toasted bread. Spoon the cool tomato-basil mix over it.
You can use any cracker (without cheese) instead of the bread. I also like to put a little cream cheese on the bread or cracker before adding the tomato-basil mix.
Rosemary Cranberry Pecan Crisps
Note: Buttermilk is on the caution (i.e. 1 item/day) list but given it is spread over so many crackers in this recipe I didn't have concerns about it. However, it would be easy enough to substitute half and half or a mixture of cream and milk for the buttermilk.
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup dried cranberries
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary
Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two greased or sprayed 8”x4” loaf pans. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
Frozen bread is easier to slice really thin. Once cool or frozen, slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (Slice and bake one loaf and put the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Makes about 8 dozen crackers.
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup dried cranberries
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary
Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two greased or sprayed 8”x4” loaf pans. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
Frozen bread is easier to slice really thin. Once cool or frozen, slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (Slice and bake one loaf and put the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
Makes about 8 dozen crackers.
Tapenade
Makes about 1 cup
9 oz pitted black olives
1 tbsp capers
2 cloves smashed garlic
2 tbsp olive oil, just enough to make it spreadable
Freshly ground pepper to taste
Grind the ingredients in a food processor - start with the black olives and add the rest, one at a time.
9 oz pitted black olives
1 tbsp capers
2 cloves smashed garlic
2 tbsp olive oil, just enough to make it spreadable
Freshly ground pepper to taste
Grind the ingredients in a food processor - start with the black olives and add the rest, one at a time.
4 Steps to Healthy Frying
Step 1: Heat the Oil
Once you’ve selected a heart-healthy oil with a high smoke point (peanut oil and canola oils are good), place the oil in a large pan like a deep skillet or Dutch oven. The pan you should choose depends on the foods you’ll cook—you don’t want to overcrowd the pan. Clip a fry thermometer to the side of the pan. Heat the oil to 385 degrees and don’t let the temperature fall below 375 degrees during cooking.
Step 2: Coat Your Ingredients
Some foods, like doughnut holes, don’t require an exterior coating before they’re fried; the batter forms its own coating. Others like fish, chicken, or veggies, benefit from breading or a batter. If battered, simply dip and fry. If breaded, use a three-step process.
Step 3: Maintain the Temperature as You Cook
As you add foods, temperature can drop. Watch the thermometer, and slow the pace or adjust the heat. Too-hot oil will burn the exterior before the interior is fully cooked. Oil that’s not hot enough will slow the cooking process and result in greasy, soggy food. Maintain temperature between 375-385 degrees.
Step 4: Drain
Always use a slotted spoon to transfer foods into hot oil so the batter doesn’t clump. Then use that spoon to remove foods from the pan so they don’t sit in pools of oil. Drain fried foods on paper towels for a minute or two; the towels will absorb any exterior oil that may still be clinging to them.
Once you’ve selected a heart-healthy oil with a high smoke point (peanut oil and canola oils are good), place the oil in a large pan like a deep skillet or Dutch oven. The pan you should choose depends on the foods you’ll cook—you don’t want to overcrowd the pan. Clip a fry thermometer to the side of the pan. Heat the oil to 385 degrees and don’t let the temperature fall below 375 degrees during cooking.
Step 2: Coat Your Ingredients
Some foods, like doughnut holes, don’t require an exterior coating before they’re fried; the batter forms its own coating. Others like fish, chicken, or veggies, benefit from breading or a batter. If battered, simply dip and fry. If breaded, use a three-step process.
Step 3: Maintain the Temperature as You Cook
As you add foods, temperature can drop. Watch the thermometer, and slow the pace or adjust the heat. Too-hot oil will burn the exterior before the interior is fully cooked. Oil that’s not hot enough will slow the cooking process and result in greasy, soggy food. Maintain temperature between 375-385 degrees.
Step 4: Drain
Always use a slotted spoon to transfer foods into hot oil so the batter doesn’t clump. Then use that spoon to remove foods from the pan so they don’t sit in pools of oil. Drain fried foods on paper towels for a minute or two; the towels will absorb any exterior oil that may still be clinging to them.
Chicken Fried Chicken with White Gravy
The Chicken
NOTE: Frying in oil may not sound like a good idea to you. I have included some tips for cooking in oil from Cooking Light. It is important to keep the temperature of the oil between 375 and 385 degrees to minimize absorption. I used my grandmother's electric skillet (50+ years old) and all but a 1/4 cup of the oil remained when I was done frying.
2 cups Canola oil
4-5 boneless, skinless chicken breasts about 1 1/2 inches thick
salt and pepper
2 eggs, beaten with a tsp of milk
1/3 cup cornmeal and 1/3 cup all-purpose flour
1 tsp paprika
1 tsp salt
Mix the flour, cornmeal, paprika, and salt in a small paper bag. Cover the bottom of a large skillet with oil to about 1/2 inch thick and heat over medium heat. Salt and pepper both sides of the chicken breasts. Dip the each breast in the eggs, then place in the paper bag and shake in the flour mixture. Repeat. Fry the chicken in the oil for 12-15 minutes, turning frequently, or until the centers are no longer pink and juices run clear. Remove from the pan.
The Gravy
4 tablespoons oil from recipe above, or use 3 tablespoons butter
1/4 cup flour
2-3 cups milk
salt and pepper to taste
Remove all but 4 tablespoons oil from the skillet. Add flour and blend with a fork in order to mix well. Slowly add a little bit of milk and blend into a paste. Add more milk, a little at a time, until gravy reaches the consistency you want. Heat thoroughly. Add salt and pepper. Serve over the chicken and enjoy!
*This meal is traditionally served with mashed potatoes and green beans.
NOTE: Frying in oil may not sound like a good idea to you. I have included some tips for cooking in oil from Cooking Light. It is important to keep the temperature of the oil between 375 and 385 degrees to minimize absorption. I used my grandmother's electric skillet (50+ years old) and all but a 1/4 cup of the oil remained when I was done frying.
2 cups Canola oil
4-5 boneless, skinless chicken breasts about 1 1/2 inches thick
salt and pepper
2 eggs, beaten with a tsp of milk
1/3 cup cornmeal and 1/3 cup all-purpose flour
1 tsp paprika
1 tsp salt
Mix the flour, cornmeal, paprika, and salt in a small paper bag. Cover the bottom of a large skillet with oil to about 1/2 inch thick and heat over medium heat. Salt and pepper both sides of the chicken breasts. Dip the each breast in the eggs, then place in the paper bag and shake in the flour mixture. Repeat. Fry the chicken in the oil for 12-15 minutes, turning frequently, or until the centers are no longer pink and juices run clear. Remove from the pan.
The Gravy
4 tablespoons oil from recipe above, or use 3 tablespoons butter
1/4 cup flour
2-3 cups milk
salt and pepper to taste
Remove all but 4 tablespoons oil from the skillet. Add flour and blend with a fork in order to mix well. Slowly add a little bit of milk and blend into a paste. Add more milk, a little at a time, until gravy reaches the consistency you want. Heat thoroughly. Add salt and pepper. Serve over the chicken and enjoy!
*This meal is traditionally served with mashed potatoes and green beans.
Cream Cheese Omelet
Little bit of onion, chopped green pepper, or whatever vegetables sound good.
1-2 eggs beaten
1/2 tsp milk
1-2 tbsp butter
salt and white pepper
1 tbsp cream cheese
1 uncured hot dog (read ingredients) chopped
NOTE: There's no limit to the number of fillings you can use with this omelet recipe.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Saute' the vegetables until tender.
Add the milk to the eggs and season to taste with salt and white pepper. Then, whisk like crazy. You're trying to beat as much air as possible into the eggs.
Add the eggs to the butter/vegetables (some prefer to put the vegetables aside and add them later). Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
Add the cream cheese and hot dog and any other ingredients at this point. Spoon the filling across the center of the egg in straight line.
With the spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Or you can begin to slide the egg onto your plate and fold it as it slides out of the pan.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
1-2 eggs beaten
1/2 tsp milk
1-2 tbsp butter
salt and white pepper
1 tbsp cream cheese
1 uncured hot dog (read ingredients) chopped
NOTE: There's no limit to the number of fillings you can use with this omelet recipe.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Saute' the vegetables until tender.
Add the milk to the eggs and season to taste with salt and white pepper. Then, whisk like crazy. You're trying to beat as much air as possible into the eggs.
Add the eggs to the butter/vegetables (some prefer to put the vegetables aside and add them later). Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
Add the cream cheese and hot dog and any other ingredients at this point. Spoon the filling across the center of the egg in straight line.
With the spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Or you can begin to slide the egg onto your plate and fold it as it slides out of the pan.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
Spaghetti Sauce
1 lb fresh ground turkey
1 lg onion chopped
2 cloves garlic minced
2 28oz cans of tomatoes
1 6oz can tomato paste
2 tsp oregano
1 tsp basil
1 tsp fennel crushed
1-2 tsp sugar
1 tsp salt
pepper to taste
Brown the turkey in a large deep sided pan. Add the onion and garlic and cook 2-3 minutes until soft. Add tomatoes and their juice, tomato paste, and other ingredients and bring to a boil while crushing the tomatoes.
Cook slowly for 30 minutes or until sauce is slightly thick.
1 lg onion chopped
2 cloves garlic minced
2 28oz cans of tomatoes
1 6oz can tomato paste
2 tsp oregano
1 tsp basil
1 tsp fennel crushed
1-2 tsp sugar
1 tsp salt
pepper to taste
Brown the turkey in a large deep sided pan. Add the onion and garlic and cook 2-3 minutes until soft. Add tomatoes and their juice, tomato paste, and other ingredients and bring to a boil while crushing the tomatoes.
Cook slowly for 30 minutes or until sauce is slightly thick.
Pile On
Ingredients
Basic steamed rice: 1 2/3 cup water to 1 cup rice with a 1/2 tsp salt. Bring to a boil and reduce heat to simer. Cover with a lid and do not peak for 20 minutes, then turn off the heat and let sit until ready to serve.
Use the rice and/or crushed tortilla chips as a base and PILE ON other toppings including but not limited to:
* Chopped meat (chicken and beef)
* Vegetables - (sauted onions and green peppers)
* Salsa (check ingredients)
* Black beans
NOTE: Guacamole and cheese are very tasty on this but should not be used for a low tyramine meal. But if you are having guests and want to prepare something for all sorts of different tastes and/or preferences you can place all the ingredients (meat, salsa, vegetables, etc.) in separate bowls and people can use what they prefer. Be creative.
Basic steamed rice: 1 2/3 cup water to 1 cup rice with a 1/2 tsp salt. Bring to a boil and reduce heat to simer. Cover with a lid and do not peak for 20 minutes, then turn off the heat and let sit until ready to serve.
Use the rice and/or crushed tortilla chips as a base and PILE ON other toppings including but not limited to:
* Chopped meat (chicken and beef)
* Vegetables - (sauted onions and green peppers)
* Salsa (check ingredients)
* Black beans
NOTE: Guacamole and cheese are very tasty on this but should not be used for a low tyramine meal. But if you are having guests and want to prepare something for all sorts of different tastes and/or preferences you can place all the ingredients (meat, salsa, vegetables, etc.) in separate bowls and people can use what they prefer. Be creative.
Bison Burgers
According to bisonbasics.com, for the juciest and most flavorful ground bison is 80 to 90%lean (10 to 20% fat content).
2 lbs ground bison, 80 to 90% lean, medium texture preferred
1 - 1 1/4 tsp fine sea salt
1/4 - 1/2 tsp freshly ground black pepper
Break the ground bison up into small chunks by hand; spread the chunks evenly over a baking sheet. Sprinkle the ground meat with salt and pepper.
Shape the seasoned ground into 6 patties. Place the patties on a large plate, cover burgers loosely with some plastic wrap, and refrigerate for at least an hour to allow the patties to set.
Preheat the barbecue grill or prepare charcoal so that a medium-hot grill surface of 475 to 500F is maintained.
Brush some cooking oil on the top side of the burgers. Place the burgers over the coals on the pre-heated grill, top side down. The barbecue lid should remain closed during grilling. Grill burgers for 5 minutes. Open the barbecue lid, flip the burgers over and cook the opposite side for 4 minutes.
Move the burgers off the direct heat to the edge of the coals. Toast the buns on the grill at this time. Flip the seared burgers twice more over the next 4 to 5 minutes. Approximate total cooking time for burgers: 13 to 14 minutes.
After coming off the grill allow the burgers to rest for 5 minutes before serving.
2 lbs ground bison, 80 to 90% lean, medium texture preferred
1 - 1 1/4 tsp fine sea salt
1/4 - 1/2 tsp freshly ground black pepper
Break the ground bison up into small chunks by hand; spread the chunks evenly over a baking sheet. Sprinkle the ground meat with salt and pepper.
Shape the seasoned ground into 6 patties. Place the patties on a large plate, cover burgers loosely with some plastic wrap, and refrigerate for at least an hour to allow the patties to set.
Preheat the barbecue grill or prepare charcoal so that a medium-hot grill surface of 475 to 500F is maintained.
Brush some cooking oil on the top side of the burgers. Place the burgers over the coals on the pre-heated grill, top side down. The barbecue lid should remain closed during grilling. Grill burgers for 5 minutes. Open the barbecue lid, flip the burgers over and cook the opposite side for 4 minutes.
Move the burgers off the direct heat to the edge of the coals. Toast the buns on the grill at this time. Flip the seared burgers twice more over the next 4 to 5 minutes. Approximate total cooking time for burgers: 13 to 14 minutes.
After coming off the grill allow the burgers to rest for 5 minutes before serving.
Enchiladas
Olive oil for sauté (2-3 tbsp)
1 1/2 - 2 lbs cooked, shredded chicken breasts for the filling
1 medium yellow onion chopped
1 stalk of celery chopped
1/4 green pepper chopped
1 4oz can of chopped green chilies (check ingredients)
1 14oz can of whole tomatoes (organic, check ingredients)
1 14oz can of tomato sauce (organic, check the ingredients)
Onion salt/celery salt/garlic salt/chili powder (about 1 1/2 tsp of each)
1-2 shallots chopped
2 cloves garlic minced
4oz cream cheese (processed cream cheese is noted as OK and worked for me)
1 tsp dried cilantro
8 8" soft flour or corn tortillas (check ingredients)
Alternative Filling if not concerned about Tyramine substitute:
1 lg. yellow onion
1 1/2 lbs. monterrey jack cheese shredded
for the italicized items above
Make the Sauce. Sauté onion, celery, and green pepper in olive oil over medium heat for about 2 minutes or until soft. Put into a blender and add tomatoes and chile peppers. Liquefy into a paste. Add paste to tomato sauce in a cooking pot. Add each spice using enough of each to cover the surface area of the sauce (about 1 1/2 tsp). Simmer for 20 minutes of until flavors mix.
Make the filling. Sauté shallots and garlic in olive oil over medium heat for approximately 2 minutes, or until shallots are tender. Add 3/4 cup of the sauce (maybe more as needed), cream cheese, cilantro, and chicken. Stir and heat thoroughly until cheese is melted.
Preheat the oven to 350 degrees.
Spread 3/4 cup of the sauce in the bottom of a 9 X 13 inch baking dish.
Fill tortillas with the chicken filling; roll up and place side by side, seam side down in the prepared baking dish. Roll the tortillas in the baking dish with the sauce - it's messy - but makes them saucy. Add a little sauce to the dish as needed. Spread extra sauce over the top of tortillas. Bake approximately 20-25 minutes in a 350 degree oven.
For the alternative stuffing: Add a large spoonful of sauce, 1/8 of the onions, and a handful of cheese to the tortilla and roll up.
1 1/2 - 2 lbs cooked, shredded chicken breasts for the filling
1 medium yellow onion chopped
1 stalk of celery chopped
1/4 green pepper chopped
1 4oz can of chopped green chilies (check ingredients)
1 14oz can of whole tomatoes (organic, check ingredients)
1 14oz can of tomato sauce (organic, check the ingredients)
Onion salt/celery salt/garlic salt/chili powder (about 1 1/2 tsp of each)
1-2 shallots chopped
2 cloves garlic minced
4oz cream cheese (processed cream cheese is noted as OK and worked for me)
1 tsp dried cilantro
8 8" soft flour or corn tortillas (check ingredients)
Alternative Filling if not concerned about Tyramine substitute:
1 lg. yellow onion
1 1/2 lbs. monterrey jack cheese shredded
for the italicized items above
Make the Sauce. Sauté onion, celery, and green pepper in olive oil over medium heat for about 2 minutes or until soft. Put into a blender and add tomatoes and chile peppers. Liquefy into a paste. Add paste to tomato sauce in a cooking pot. Add each spice using enough of each to cover the surface area of the sauce (about 1 1/2 tsp). Simmer for 20 minutes of until flavors mix.
Make the filling. Sauté shallots and garlic in olive oil over medium heat for approximately 2 minutes, or until shallots are tender. Add 3/4 cup of the sauce (maybe more as needed), cream cheese, cilantro, and chicken. Stir and heat thoroughly until cheese is melted.
Preheat the oven to 350 degrees.
Spread 3/4 cup of the sauce in the bottom of a 9 X 13 inch baking dish.
Fill tortillas with the chicken filling; roll up and place side by side, seam side down in the prepared baking dish. Roll the tortillas in the baking dish with the sauce - it's messy - but makes them saucy. Add a little sauce to the dish as needed. Spread extra sauce over the top of tortillas. Bake approximately 20-25 minutes in a 350 degree oven.
For the alternative stuffing: Add a large spoonful of sauce, 1/8 of the onions, and a handful of cheese to the tortilla and roll up.
Mayonnaise
1/2 small red onion peeled, chopped into 1-inch squares
1 tbsp white vinegar
1 egg yolk
1/4 tsp kosher salt
1 cup vegetable oil
2-3 tsp fresh lemon juice
2-3 tsp warm water
1 tsp parsley
Preheat oven to 350 degrees. Toss the onion with the vinegar and place it on a baking sheet. Bake for 20 min, allow to cool, and finely chop.
In a medium sized bowl whisk the egg yolk and salt by hand. Drizzle in the oil drop-by-drop whisking constantly. Add a teaspoon each of the lemon juice and water as it the mixture thickens.
Once half the oil is added, use a mixer with a whisk attachment on medium speed to whisk the mixture while you steadily add the oil in a slow trickle until done. Add lemon juice and water as it thickens.
Stir in the onions and parsley. Season with lemon juice and salt to taste.
1 tbsp white vinegar
1 egg yolk
1/4 tsp kosher salt
1 cup vegetable oil
2-3 tsp fresh lemon juice
2-3 tsp warm water
1 tsp parsley
Preheat oven to 350 degrees. Toss the onion with the vinegar and place it on a baking sheet. Bake for 20 min, allow to cool, and finely chop.
In a medium sized bowl whisk the egg yolk and salt by hand. Drizzle in the oil drop-by-drop whisking constantly. Add a teaspoon each of the lemon juice and water as it the mixture thickens.
Once half the oil is added, use a mixer with a whisk attachment on medium speed to whisk the mixture while you steadily add the oil in a slow trickle until done. Add lemon juice and water as it thickens.
Stir in the onions and parsley. Season with lemon juice and salt to taste.
Home Fries
Use 1 russet potato per person
Wedge potatoes into 8 pieces lengthwise and place in a mixing bowl
Dirzzle a little olive oil across them
Add salt and pepper to taste
Add red pepper, garlic powder, basil, oregano to taste - optional
Bake at 400 degrees 40-45 minutes
If unconcerned about tyramine, sprinkle some parmesan cheese on them just before removing from the oven
Wedge potatoes into 8 pieces lengthwise and place in a mixing bowl
Dirzzle a little olive oil across them
Add salt and pepper to taste
Add red pepper, garlic powder, basil, oregano to taste - optional
Bake at 400 degrees 40-45 minutes
If unconcerned about tyramine, sprinkle some parmesan cheese on them just before removing from the oven
Cole Slaw
1 tsp white pepper
1 tsp ground black pepper
1 tsp dry mustard
1 tsp salt
1 tsp garlic powder
1 tsp celery seed
1/4 cup sugar
3 tbsp parsley
1 1/2 tbsp white vinegar
2 cups mayonnaise (check ingredients or make your own)
1/4 cup shredded red cabbage - optional
1/4 cup shredded carrots - optional
1 1/2 lbs shredded cabbaage
Mix the spices with the mayo and vinegar then add to the cabbage and carrot. Add additional salt and pepper to taste.
1 tsp ground black pepper
1 tsp dry mustard
1 tsp salt
1 tsp garlic powder
1 tsp celery seed
1/4 cup sugar
3 tbsp parsley
1 1/2 tbsp white vinegar
2 cups mayonnaise (check ingredients or make your own)
1/4 cup shredded red cabbage - optional
1/4 cup shredded carrots - optional
1 1/2 lbs shredded cabbaage
Mix the spices with the mayo and vinegar then add to the cabbage and carrot. Add additional salt and pepper to taste.
BBQ Sauce
1 cup brown sugar
¼ cup salt
2 tablespoon celery seed
2 tablespoon cumin
2 tablespoon cayenne pepper
2 tablespoon garlic powder
1 tablespoon chili powder
2 quarts catsup (check ingredients)
2 cups cider vinegar (for low tyramine use white)
1½ teaspoon liquid smoke (for low tyramine, leave this out)
1 teaspoon lemon juice
Mix together all spices. Set aside. Combine the remaining ingredients and then add the spice mixture; mix well. Serve warm or cold. Freezes well.
¼ cup salt
2 tablespoon celery seed
2 tablespoon cumin
2 tablespoon cayenne pepper
2 tablespoon garlic powder
1 tablespoon chili powder
2 quarts catsup (check ingredients)
2 cups cider vinegar (for low tyramine use white)
1½ teaspoon liquid smoke (for low tyramine, leave this out)
1 teaspoon lemon juice
Mix together all spices. Set aside. Combine the remaining ingredients and then add the spice mixture; mix well. Serve warm or cold. Freezes well.
Baby Back Ribs
Portions 1/2 rack for adults 1/3 for children
Slice the ribs into "3 bone" sections.
Put ribs in cold water in stock pot on top of stove and bring to a simmer. Simmer one and one half to two hours until fork tender but meat is not falling off bones.If your pot is big try and pull the ribs from bottom of pot to top midway through.
Take ribs out of water, put in a roaster pan, and sprinkle with white vinegar on membrane side of racks, sprinkle with generous amount of cracked black pepper. Cover with foil and put in oven at 325 degrees for 15 minutes. Remove from oven and put ribs in big zip lock bags and add sauce to each bag to coat the ribs. Put in fridge until one hour before you want to grill, bring to room temp put on med heat grill cook until sauce has glazed and meat is hot.
It's OK to make ribs at one day in advance and maintain low tryamine levels. If not concerned about tyramine you can do it two days in advance. It is time consuming and is more enjoyable for the cook to have the prep work finished ahead. Any favorite sauce is great.
Slice the ribs into "3 bone" sections.
Put ribs in cold water in stock pot on top of stove and bring to a simmer. Simmer one and one half to two hours until fork tender but meat is not falling off bones.If your pot is big try and pull the ribs from bottom of pot to top midway through.
Take ribs out of water, put in a roaster pan, and sprinkle with white vinegar on membrane side of racks, sprinkle with generous amount of cracked black pepper. Cover with foil and put in oven at 325 degrees for 15 minutes. Remove from oven and put ribs in big zip lock bags and add sauce to each bag to coat the ribs. Put in fridge until one hour before you want to grill, bring to room temp put on med heat grill cook until sauce has glazed and meat is hot.
It's OK to make ribs at one day in advance and maintain low tryamine levels. If not concerned about tyramine you can do it two days in advance. It is time consuming and is more enjoyable for the cook to have the prep work finished ahead. Any favorite sauce is great.
Tomato Jam
1 tbsp olive oil
1 cup (scant) finely chopped onion
1 garlic clove, minced
2 14oz cans diced tomatoes in juice (we used organic and checked the ingredients)
1 tbsp sugar
1/2 tsp dried thyme
1/2 tsp coarse kosher salt
1/2 tsp black pepper
Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/2 cups, stirring occasionally, about 10 minutes. Cool.
Lemon Roasted Chicken
1 3-5lb chicken
NOTE: we bought ours with the help of a good friend from a local farmer who delivers them frozen. They are very fresh. We also happened to purchase half chickens which reduces leftovers.
3 tbsp unsalted butter, softened, divided
2 medium lemons, divided
1/4 cup chopped fresh flat-leaf parsley (optional)
1/2 tsp salt
1/4 tsp ground black pepper
Preheat the oven to 425 degrees. Remove giblets from the cavity and discard (they are high in tyramine) or save for another use (we gave ours to the dog as a treat). Rinse the chicken and pat dry with paper towels.
Rub the outside of the chicken with 1 tbsp of the softened butter. Grate the zest of 1 lemon, reserving the lemon, and mix the zest with the remaining 2 tbsp butter and parsley. Rub this gently under the skin along the breast meat being careful not to tear the skin. Sprinkle the inside and outside of the bird with salt and pepper. Pierce the whole lemon with a sharp knife and put it into the cavity of the chicken.
Place the chicken, breast side up, on a rack and set the rack in a roasting pan. Cut the zested lemon in half and the juice over the chicken.
Roast for 20 minutes and reduce the heat to 375 degrees and continue roasting until the chicken is done - about 45 minutes for a 3lb bird. Add about 10 minutes per pound for larger ones. Set the chicken on a warm platter for 5-10 minutes, then carve.
NOTE: You can substitute oranges for lemons or omit the lemons and add 1 tsp chili powder to the butter and squeeze the juice of a lime over the chicken to mix up the flavors.
NOTE: we bought ours with the help of a good friend from a local farmer who delivers them frozen. They are very fresh. We also happened to purchase half chickens which reduces leftovers.
3 tbsp unsalted butter, softened, divided
2 medium lemons, divided
1/4 cup chopped fresh flat-leaf parsley (optional)
1/2 tsp salt
1/4 tsp ground black pepper
Preheat the oven to 425 degrees. Remove giblets from the cavity and discard (they are high in tyramine) or save for another use (we gave ours to the dog as a treat). Rinse the chicken and pat dry with paper towels.
Rub the outside of the chicken with 1 tbsp of the softened butter. Grate the zest of 1 lemon, reserving the lemon, and mix the zest with the remaining 2 tbsp butter and parsley. Rub this gently under the skin along the breast meat being careful not to tear the skin. Sprinkle the inside and outside of the bird with salt and pepper. Pierce the whole lemon with a sharp knife and put it into the cavity of the chicken.
Place the chicken, breast side up, on a rack and set the rack in a roasting pan. Cut the zested lemon in half and the juice over the chicken.
Roast for 20 minutes and reduce the heat to 375 degrees and continue roasting until the chicken is done - about 45 minutes for a 3lb bird. Add about 10 minutes per pound for larger ones. Set the chicken on a warm platter for 5-10 minutes, then carve.
NOTE: You can substitute oranges for lemons or omit the lemons and add 1 tsp chili powder to the butter and squeeze the juice of a lime over the chicken to mix up the flavors.
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