Professional Documents
Culture Documents
Contents
Shrimp cocktail with Mary-Jean Sauce
Baby-back spare rips
Barbecued pork tenderloin
Romas bouillabaisse
Seafood casserole
Spinach-avocado-garlic soup
Persian chicken kebobs
Cucumber dill salad
Middle Eastern roasted lamb
Crab-stuffed salmon with hollandaise
Seafood curry
Fish chowder
Beer-baked chicken
Muslim burgers
Grandmas vegetable soup
Mexican chicken soup xochitl
Mustard roasted fish
Romiebutz chicken
Seared Ahi tuna AC/DC
Grandmas city chicken
Romas bizarre chicken Kiev
Easy & delicious chili
Paella
Thai Satay chicken
Gazpacho
Chicken Tangine
Buffalo Wings
Garlic-parmesan oysters & shrimp
Stuffed mushrooms
World famous Detroit Coney Island hotdog
Turkey Lula Kebabs
The best soup of my life
Char-broiled rack of lamb
Coq au vin made with white wine
Michigan almost perfect fried chicken
Roma-Rockefeller oysters
Middle Eastern festival: shashlik & afghan chicken
Braised lamb shanks
Shephards pie
Chocolate covered strawberries
Beef Stroganoff
Now for the sauce. You take Ketchup, creamed horseradish and
mix it together. Add some mayo to make it creamier and then the a
little lemon juice. You need to taste this as you are making it. Add
more mayo, or more lemon, or more horseradish or more ketchup
until you find the taste a perfect blend. It has to knock your socks
off.
Now I would season the shrimp too with perhaps a bit of salt,
pepper, sprinkles of dill and perhaps chives. Decorate your plate,
refrigerate, and serve when you are ready.
GRANDMAS VEGETABLE SOUP
My mother was a great cook. She lived til she was 99.5 years of
age. I have tried to recreate at least one recipe, her incredibly
delicious vegetable soup (served with boiled beef and
horseradish). Here it is:
Ingredients
3/4 lb Stewing beef ( with bone
containing marrow)
1/3 cup barley
beef bouillion
onions (one, white)
garlic (4 cloves)
celery (3 stalks
carrot (2)
tomatoes (2)
Salt & pepper
Brown the stewing beef in olive oil and remove from pan. Add
celery, carrots (chopped), onion and garlic and saut in the beef fat.
Put the beef back into the pot. Add enough water to cover the beef
and mixture. Season with salt and pepper. Bring to a boil, then
simmer for 1 hour. Then add chopped tomatoes and simmer
off the back of the ribs. If you dont the ribs will not be as tender
as youd like.
Next you cut your ribs into say five or six rib sections and drop
them in boiling water. You season the water with half a chopped
white onion, pepper (or pepper corns), and 6 cloves of chopped
garlic. Boil, then reduce to a simmer for about 1.5-2 hours. You
want to check on these ribs for tenderness. The purpose of the
boiling is to make them tender. Too tender, and they will fall off
the bone. Not yet fork-tender, then keep simmering.
When ready, pull them out, let them cool.
Later, when you are ready to have dinner, rub the ribs with olive
oil, season with salt and cracked pepper, and then put on a
barbecue grill. They will start to sizzle, and when they do, turn
them over. You are not cooking them. They have already been
cooked. This should not take more than a couple minutes. After
you see them sizzling, then add the Bone Suckin sauce generously.
Dont let it burn too much. Just coat the ribs with it, flip them
while still on the barbecue, and coat the other side.
Then serve and enjoy. Youll be surprised!
BARBECUED PORK TENDERLOIN
As long as we are into meat here, let us do incredibly succulent
barbecued pork tenderloin. Simple by anyones standards!
1-2 pork tenderloins depending on how many people you have for
dinner. (Trader Joes : $6.50)
olive oil
garlic slivers
BOUILLIBASE
My name is Jerome, and my wife got in the habit of calling me
Roma, so now many of our friends know me as Roma rather
than Jerry or Jerome. So here is Romas bouillabaisse.
Ingredients
12 shrimp
10-20 scallops (20 if small,
10 if medium to large in size)
12 mussels
1 cod filet
10 champignon mushrooms
4 cloves of garlic
12 miniature carrots
4 scallions
green onions, chives, basil,
marjoram, oregano
1 lemon
1 cup white wine, Chenin Blanc
12-15 snow peas
4 cups of fish stock
3-4 tablespoons half and half (or Soy Creamer)
This is a delightful recipe, which takes about an hour to prepare. It
is easy to mess up, so this recipe is the more conservative approach
to this soup so youll have a good result. It begins with fish stock.
Im no expert on making fish stock, so if you cant buy any, this
recipe isnt really for you. Sometime it is called Seafood stock
or fish stock and you need to have it either in a can or, less
frequently, in a package. Whatever the case, it cannot smell or
taste fishy, otherwise youre lost. Sometimes better markets like
Whole Foods carry fish stock. This is your major beginning
ingredient. If you cant get it, dont proceed.
You will be cooking some things separately and then adding them
to the soup. First, let us put 4 cups of stock and 1 cup of white
wine in a pot. Set aside.
Cut up 3-4 scallions, chopped, 1 clove of garlic, and all your
mushrooms. First saut the mushrooms in butter and olive oil until
they start wilting, then add shallots, and finally garlic. Dont
overcook. Dont brown. Add these ingredients to the pot, and then
add a bit of water (3-4 tablespoons) to the saut pan, turn up the
heat, scrape the pan and dump this liquid into the soup stock.
(Deglaze).
Take your carrots and cook them in a small separate pot, bring to a
boil and boil for a few minutes. They should come out not
overdone or soggy, nor too underdone and crunch. Add these
carrots (not the water) to your soup stock.
To cook the mussels, clean them, then put them in a pan, add some
butter, enough white wine to cover the bottom of the pan, 1 clove
of chopped garlic and cover. Bring to a boil, and simmer for 3-4
minutes. When mussels are done, they will be open. Discard those
that havent opened. Toss the mussel into the soup stock. Taste the
butter/garlic/wine mixture at the bottom of the mussel pan. If it
tastes good, add it to the soup stock.
Gently saut shrimp in butter, a bit of lemon, and 1 clove of
chopped garlic. Do not overcook. Then add the shrimp and its
residue sauce to the soup stock.
Toss the scallops into the soup stock near the end. They cook
quickly and you dont want them to be overdone.
Slice the cod filet into bite size pieces (perhaps 1 cubic inch in
size?)
Toss them into the soup stock.
Add freshly ground pepper to taste.
Now youre ready. Bring soup and all its elements to a boil, then
immediately reduce to simmer for about 3-4 minutes. You dont
want to overcook the cod nor the scallops. Taste the soup stock. If
it needs salt, pepper, lemon juice, add them until you get the taste
just right.
When all that is completed, it is time to add the last dash of spices:
chopped green onions, chives, 3 finely chopped cloves of garlic,
oregano-basil-marjoram (to suit you), add to the mixture and taste.
Keep tasting until you like it,
Serve with fresh sweet French bread.
A meal in itself.
THAI SEAFOOD CURRY or SEAFOOD CASSEROLE
A delightful seafood-shellfish dish made with Thai Red Curry
Sauce. This is a very tasty and very quick dish you can make in 2030 minutes.
Ingredients
Thai Red Curry Sauce (Trader Joes?)
1 pound scallops
1 pound large shrimp
of the soup bowl. Then you get your serving plates and TURN
THE SOUP BOWL UPSIDE DOWN. This puts the seafood on
top and the rice on the bottom.
Serve and enjoy. [See the photo too].
AVOCADO SPINACH SOUP WITH GARLIC
This is a recipe from the Gilroy garlic festival
Ingredients:
Half and Half 1 cup
Chicken bouillon 1 cup
2 avocados
2 bunches of spinach
5 cloves of garlic
1 tsp of butter
1 tsp of salt
Also called Avocado
bisque, this recipe
appeared at the Gilroy
Garlic Festival. Take two
bunches of fresh spinach and cut off the stems. Put the leaves in a
pan and gently warm until wilted. Do not cook the spinach, just
wilt it. Put the leaves in a blender. Add 1 can of good quality
chicken bouillon (or vegetable bouillon if you are a vegetarian).
Add 1 cup of half and half, two sliced avocados and 5 cloves of
garlic chopped very finely. Puree all the ingredients in the blender
until you have a smooth mixture. Then cook ever so gently so that
it does not boil but merely shows a few bubbles popping up. Try
cooking it like this for a minute maybe two so that the garlic gets
absorbed a bit more. If you boil, it will change color and the
avocado will ruin it. Serve hot. A knock-your-socks-off recipe.
Add the butter while cooking. It is important to get the salt right as
well. Too little and it tastes flat. Too much and you ruin it. Add
salt gently until you achieve the proper intoxicating flavor. Serve
with a sprinkle of chopped chives and paprika if you like. [P.S.
The food is a lot better than my photos!]
PERSIAN CHICKEN KEBOBS
Ingredients
1 cup of yogurt
Juice of one lemon
4 cloves of garlic
Half of a white onion
2 tablespoons olive oil
Saffron
1-2 lbs of chicken thighs and a
few chicken drummets.
Slice up the chicken thighs into
smaller pieces, about an inch-anda-half square and set aside.
Photo not too great, but this was totally
delicious. Barbecued asparagus: boil
till almost tender, dry, then season with
olive oil, salt, pepper &Italian spices.
Barbecue just to give it a little char.
tablespoons of hot water. Let it turn yellow and then add to the
ingredients, and put all in a food processor.
Marinate the chicken for 48 hours (refrigerated).
Cook the chicken on your barbecue (coals). Dont let them burn.
You could make some saffron butter while it is cooking (to make
the butter, dissolve some ground saffron into melted butter and
baste the chicken while it is cooking).
Serve with a sprinkle of lemon juice on the chicken with some
basmati rice.
An equally delightful variant is to make the marinade, then wash it
off and sprinkle with Sadaf Chicken kebob seasoning mix and no
other spices.
CUCUMBER-DILL SALAD
Peel cucumbers and slice
thinly. Coat with a couple
teaspoons of rice vinegar and
serve with chopped dill. Add
salt to taste if needed.
Basically, you marinate the lamb for two days, then barbecue. That
simple.
Ingredients
Olive oil
Yogurt
Lemon juice
Chopped white onion
Italian seasoning
Garlic
Special mixture of kosher salt, cracked pepper, & garlic salt.
4 lbs of boneless leg of lamb
Mix one cup of yogurt with two or three tablespoons of olive oil, 5
cloves of garlic, half a chopped white onion, and the juice of one
lemon. Put into a food processor and smash together until it is like
a sauce.
Take your lamb. Add sliced garlic into the lamb (slivers). Pour the
marinade over the lamb and refrigerate for 2 days.
When you are ready to eat, wash off the lamb. Pat dry. Rub in
some olive oil. Season with Italian spices and THEN add the
magic ingredient. In this case the magic ingredient is the kosher
salt-pepper-garlic salt mixture. It should be roughly 3/5ths salt,
1/5th pepper and 1/5th garlic salt. Taste it to make sure it is not too
salty.
Now rub some of that mixture over the lamb. Not too much. Not
too little.
Now prepare your coals. You want to barbecue the lamb so it
sears the juices in but does not burn. Perhaps 2 minutes per side
until you have browned it, but not burned it. Close the hatch on
the barbecue and have your thermometer in the meat. Come back
and keep checking your meat to see that it is getting close to being
done, but that it is not burning. This requires care and attention,
turning and fussing for 10-15 minutes. The fire cant be too hot or
too old. Your lamb is done at about 140 degrees. It continues to
cook after you remove it from the grill. Cut off a slice to see what
it looks like inside.
If done right it comes out tender, juicy, medium rare, and
mysteriously succulent.
CRAB-STUFFED SALMON WITH HOLLANDAISE
This is a delightful and tasty recipe. We start with crab cakes
purchased from Trader Joes. Next we get salmon fillets (no skin)
and cut them. Thaw the crab cakes and put portions into the
salmon fillets. Season both
with salt and pepper and Italian
seasoning. Then bake for 2025 minutes at 350. Check to
see it is not too rare or
overcooked. In the meantime
make a wonderful and easy
hollandaise sauce from Knorrs
(make with butter, milk, lemon
juice). You can buy this in
most markets. It comes in a
bag not a jar. When the salmon
is done, pour the hollandaise over the salmon-crab fillets, and you
will delight at what you have discovered. Make sure you taste the
hollandaise to make sure it is has enough lemon juice to a just a
kick.
SEAFOOD CURRY
A delicate and tasty curry with coconut seafood dish.
Ingredients
3/4 chopped white onion
8 button mushrooms sliced
2 teaspoons curry powder
1 can unsweetened coconut milk
6 large shrimp
5 medium sized
scallops
2 small chicken legs
1 filet of sole
1-2 cups diced canned
chopped tomatoes
drained
1 cup frozen peas
1 carrot sliced and
steamed until tender
1 box of flavorful rice
Take two tablespoons of vegetable oil and add the chopped onion
and saut. Add the curry powder salt and pepper stirring, then add
half a cup of coconut milk and cook stirring for about 2 minutes
until mixture thickens. Add half a cup of tomatoes and stew this
mixture. At this time, taste it. You may want to add more coconut
milk or more tomatoes, or both. Taste, season, taste, season add,
taste, season until this sauce becomes just exactly what you want.
This is what makes this dish mysteriously delicious.
In a separate cooking pan, fry the scallops until done and season
with salt and pepper, set aside. Cook your fish filet, seasoned, then
cut in slices (bite sized pieces) and set aside. Now, peas and
carrots and heat vegetables through, add all seafood including
shrimp. You might add sliced green, red, or orange peppers for
color. When shrimp are fully cooked, serve over rice. Sprinkle
chopped chives over the dish.
Serves 4-6
GREAT NEW FIVE MINUTE SOUP: FISH CHOWDER
Ingredients
1 can Wolfgang Pucks thick country vegetable soup
1-2 tablespoons of Blue cheese dressing
Half and half
Trader Joes Thai red curry sauce (perhaps 1-2 tablespoons)
Peas
Six shrimp
One filet of fish
Cook fish and shrimp
separately and gently in
Italian spices and 3 cloves of
chopped garlic. Add to soup.
When using soup, fill up the
empty can with 1/3rd half and
half, 2 tablespoons of blue
cheese dressing, and 1.5
tablespoons of red curry sauce. Bring to boil. When finished
simmering and fish is entirely cooked, add chopped chives, &
peas. Could add clams in shells if you wish. Surprisingly
delicious.
BEER-BAKED CHICKEN
Make sure you baste it with the juices at the bottom of the pan
once or twice while baking. This will
give the skin a very nice crusty texture
and flavor.
The chicken does not taste of beer at
all. The beer simply provides a
constant supply of steam internally
during baking and the chicken comes
out tender, incredibly juicy, and
delightful. If you spill the chicken or
it turns over, then you will have a beer
taste.
MUSLIM BURGERS
I got this from a New York Times cookbook and was amazed at
how delightful it was.
Ingredients
Yogurt
Ground lamb
Chopped white onion
Lemon juice
3 cloves of finely
chopped garlic
Fresh curry powder.
Salt and pepper
Take 1 pound of ground
lamb and mix finely
chopped onions, garlic,
salt and pepper (not too
much) into it. Then
add 2 tablespoons of
Romiebutz chicken
Ingredients:
Assorted cut pieces of chicken (skins on)
Flour
Emerils original essence seasoning or cayenne seasoning
Baking powder
Buttermilk
Vegetable oil
Salt and pepper
This is a cool and easy recipe which is like fried chicken except
that it is baked. Here is how it goes.
Take your pieces of chicken and
marinate them in buttermilk for a few
years. Prepare flour mixture. Take
two cups of flour, 1.5 teaspoons of
baking powder (it makes the crust
crustier), salt and pepper (couple
teaspoons each) and an ample supply
of Emerils seasoning (or, alternately, poultry seasoning and an
ample supply of cayenne pepper). Take out the chicken from the
buttermilk, dip and roll in your flour mixture, and then deep fry in
vegetable oil. Make sure the oil is at a high temperature.
Now the secret is not to let the chicken completely cook in the oil.
No, as soon as you see the chicken is a pretty golden brown (just
looking the way you like it), remove it and set it aside. Fry all the
chicken this way and then put it all on a baking sheet and bake the
chicken at 350 in the oven until your thermometer says its done. So
this way by frying it you get the crisp crunchiness, but by baking it
you get the juicy inside! Best of both worlds! Probably takes no
more than 30-40 minutes. Make sure your chicken is actually done
when you are ready to serve.
You are going to cook this the same way you might cook filet mignon. Rub
olive oil over the tuna steaks. Crack some pepper with a tad of salt and
spread it on a plate. Thinly!!! Then roll
the tuna steaks in this cracked pepper so
that the sides of the tuna steaks are
peppered, but the rest of the tuna steak
isnt. Then cover your tuna steaks (top and
bottoms) with sesame seeds. Now if you
roll your tuna steaks in very dense cracked
pepper, it is going to be too peppery. Role
your tuna steaks in less densely laid out
cracked pepper.
Start your charcoal grill. When the coals are white hot, add some chipped
hickory wood chips to it. When they start to flame, put your tuna steaks on
the grill. Let your tuna steaks hit the flames but watch carefully. After all,
you are searing. However, you only want the outsides to sear and you want
the insides to be red and rare. Take them off the grill.
Now dont eat them hot. Put slices of your tuna on a salad (AC) or put slices
of your tuna on a plate and serve with creamed horseradish (DC)..COLD!
Unforgettable!
Prepare some butter and parmesan cheese, melted, and pour it over
the breast and then serve. You will be more than delighted.
EASY AND DELICIOUS CHILI
Ingredients
1lb of ground beef
1 lb sweet Italian sausage (taken out of its casing)
1-2 cans of whole peeled tomatoes
1 small can of tomato sauce
Chili seasoning to taste
1 large Spanish onion chopped
1 medium red pepper chopped
1 medium green pepper chopped
1 jalapeno pepper chopped fine
(remove all insides and seeds first)
1 can of red kidney beans (do not
use the fluid)
1 can of dark red kidney beans (do
not use the fluid)
1/4 cup of red wine
Oregano, chopped garlic (two
cloves),
Cumin to taste
Basil to taste
Two teaspoons of lemon juice
1 tablespoon of Dijon mustard
Lots of ingredients, but quite easy. Saute the beef and sausage until done.
Spoon off the fat. Then add all the ingredients and cook on medium heat for
30 minutes. Stir, taste, add a few more spices.
Then cook on very low heat for 2-3 hrs, tasting as you go and adding this
and that as you go. When you serve, I think sprinkling it with shredded
Assiago cheese adds a lot.
Great taste!
PAELLA
This is a delightful dish which only takes 1-1.5 hours to prepare. It
is done differently from most Paellas: my own style!
Ingredients:
1 box of rice
1 dozen scallops
2 chicken sausages
3 chicken thighs
1 dozen peeled shrimp
12 mussels
1 bag frozen peas
2 sweet peppers (orange
and red)
1 bottle of clam juice
1 can of chicken stock
So what we do in making
this Paella is to cook all
the ingredients separately
and then add them in at
the last moment. This is NOT how most Paella is prepared. I just
noticed when I did it that way, things did not get mushy, and I
liked it that way.
I make the rice differently, so let us start with that. Make the rice
not with water but with clam juice and chicken stock (same
GAZPACHO
This is a delightful soup served cold. Took a few times to get it
right.
Ingredients:
3 lg. tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, cored, chopped
2 celery stalks, chopped
1 green onions, chopped
1 Zuchini peeled and chopped
1.5 avocados, chopped (optional)
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil (or olive oil)
2 Tablespoons malt vinegar
Worcestershire sauce to taste
Cayenne pepper to taste
1 cans Clamato Juice (about 10 oz) or V8
Two table spoons. sour cream or yogurt for garnish
Chopped chives for garnish
Before you follow these directions, take all your vegetables, sliced
and chopped, plus all the ingredients, but go lightly on spices
(Worcester, cayenne, and malt vinegar). Put everything in a food
processor and then taste. Gradually build up the cayenne,
Worcestershire and vinegar until it tickles your taste buds.
Serve cold with a garnish of chives and maybe chopped basil.
CHICKEN TAGINE
This is a lovely recipe, easy to make, and really quite delicious. I
made it three times, and this last time was just perfect. It does not
taste Indian, or Pakistani, but genuinely Moroccan.
Ingredients
2 tablespoons of ground cumin
1.5 tablespoons of smoked
paprika (or regular)
8 skinless, boneless chicken
thighs
3/4 of a chopped medium red
onion
3 sliced tomatoes
6 garlic cloves chopped
1/3rd cup of pitted black olives
1/2 cup of chicken stock
2 tablespoon of red wine vinegar
1 tablespoon of chopped
tarragon
salt and pepper
First you mix your cumin and paprika together, wash and pat dry
your chicken, cut the chicken pieces in half, and then roll the
chicken in this mixture coating both sides. Heat 1 tablespoon of
olive oil and brown the chicken (not too much or the paprika will
turn black). Just make it look juicy red and remove to a plate.
Add the chopped onions and sear until browned. Remove the
onions.
Then lower the heat and add 2 tablespoons more of oil, garlic and
olives, stock and vinegar. Bring to a simmer.
In another fry pan, add olive oil (small amount) and place the
chopped and browned onions on the bottom. Place the chicken
pieces on top of that. Place the sliced tomatoes on top of the
chicken, and then pour the mixture of oil, garlic, and stock over the
whole thing. Season with salt and pepper and then sprinkle
tarragon on top and cook on medium low heat for 40 minutes (or
bake like I did at 350). Superb. Serve with rice, couscous or
whatever.
BUFFALO WINGS
I tried making Buffalo wings following the Barefoot Contessa and
it was a disaster. After 4 tries, I found the secret. Here it is:
Ingredients
Wings enough for 2-3 people
Wing Sauce called Wing Time (medium) from Whole Foods
Ranch or Blue Cheese dressing
So you have Ranch or Blue Cheese dressing
set aside for dipping and then you take your
wings.
Cut up the wings into three parts: the
drumettes, the wing, and the tip of the wing. Discard the tips. Wash
and dry the wings, then season with kosher salt and pepper. Now
you FRY the wings very slowly in olive oil and butter probably
close to 30 minutes until you are sure they are done and you are
sure they have a golden brown covering to them. They should not
burn. Take about 30% of your bottle of medium hot wing sauce
and add 1/3 of a cube of butter and 3 cloves of finely chopped
garlic. Heat the sauce. When the wings have been fried, then pour
the sauce into the wings and keep turning them and heating them
until they are exactly the color you want. And then serve with your
Ranch dressing. Incredible!
Stuffed Mushrooms
Paprika
First you are going to make a stock. Take half a pot full of water
and add the chopped carrots, half an onion, three tablespoons of
peas, and a potato cut into 1.5 inch cubes. Let it come to a boil
until the carrots are half done.
Then add fish (cut into chunks), and clams. Let that boil for a few
minutes. Add one full glass of nice sherry.
Strain out all of the ingredients and put the stock into a separate
pot. Let the stock cool.
Get a bowl full of mayonaisseprobably half a jar. Add the
cooled stock to the mayonaisse. Dont let it curdle. Once the stock
and mayonaisse are proper, add in the fish,
shrimp, potato, clams, peas, and a bit of pepper. Also add in about
2 tablespoons of finely chopped prosciutto. I also decided to add
some finely chopped parmesan cheese too. Sprinkle with paprika
Stir and heat at low heat.
Serve and blow your mind.
Throw in the
mushrooms and fry
until done and nicely
brown. Set aside for
later. Then toss in
the chopped onions
and garlic and saut
until transparent.
Then add the wine
and reduce to about
half. Then add the
chicken again plus the bacon, plus thmye for seasoning. Also add
salt and pepper (not too much thyme). You could also experiment
with a bit of rosemary.
Simmer for 2.5 hours covered but not entirely covered. You
should have a nice gravy with this chicken. Add in the mushrooms
and let it simmer another 10 minutes then serve. I tried putting
chopped green onions on it as a garnish. The recipe recommends
you serve it with dumplings, but I used cous cous and the gravy
went over it very nicely. Very easy and very fancy recipe.
MICHIGAN ALMOST PERFECT FRIED CHICKEN
I saw this recipe on a TV program called Diners, Drive-ins, and
Dives, and I was intrigued. The chef of this little diner in the
upper peninsula of Michigan boiled his chicken, then dredged it in
spicy flour and deep fried it. The advantage was that boiling it got
rid of the fat. Also, if you have
ever deep-fried chicken,
you want it to be cooked
through, but when you try
to make sure it is cooked
through, it gets dark in
your deep fryer, and when it is finally done, it doesnt look so good
Not so here.
Ingredients:
4-6 chicken thighs and legs with skins on
Vegetable oil
Seasonings (Cajun spice, salt, pepper, garlic powder, onion powder
paprika)
Take your chicken thighs and legs and simply boil them in water
that has a bit of garlic, chopped onion and a bit of lemon juice.
Boil untiil they are like 98% done! Remove. Salt and pepper them
generously, especially with salt BEFORE you dredge them with
flour.
Then dredge them in the flour mixture where you have added all
your spices. Prepare your hot hot hot vegetable oil, and then add
one or two pieces of chicken. If it doesnt bubble up, the oil is not
hot enough. Important! So cook your chicken until it is just the
right color for you (1-2 minute maybe more. Be careful. Watch.
Choose the chicken when it is just the right color for you.
Remember, it is already cooked. No worries!).
Remove and eat with salad or whatever else you are serving. Less
fatty than KFC. Experiment with spices. A true discovery! And
you can use the water you boiled the chicken in for soup. I tried
this about 4 times until I got it right. The secret is seasoning the
chicken with salt and pepper after it has been boiled, but before
you dredge it with flour. Cool recipe.
First put the spinach into the shell (not too much, not too little).
Then put the oyster mixture on top. Then put a tablespoon or two
of hollandaise sauce. Sprinkle parmesan cheese on top, and then
put in broiler until the parmesan cheese becomes bubbly and
brown.
Serve and enjoy.
and add the miripoix. Season with salt, to taste. Saute until they
are translucent and aromatic, about 10 minutes.
Add the tomato paste and
brown for 5 minutes. Stir in
the wine, chopped rosemary
and thyme Stir frequently
and cook until the wine has
reduced by about a third.
Add the shanks back to the
pot and pour in 3 to 4 cups of
beef bouillion The shanks
should be submersed, if they
are not, add more water. Add
the bay leaves to the pan, cover and put in the preheated oven. The
cooking time will be about 2 1/2 to 3 hours. Turn the shanks over
about halfway through the cooking time. Check the shanks every
45 minutes or so. If the liquid has reduced too much add more
water. Defat as you go.
Remove the lid during the last 30 minutes of cooking time for
maximum browning. When the shanks are done the meat should be
incredibly tender and flavorful. Transfer to serving plates and serve
over mashed potatoes flavored with a bit of horseradish
Shepherds Pie
When we lived in England, I developed a taste for Shepherds Pie.
Recently I went to the old Stage Delicatessen in NYC (regrettably
closed) and it became an Irish Pub. I ordered Shepherds pie, and
loved it, so I learned to cook it; did it twice, and here is the recipe
Ingredients
1 lb of ground lamb
White onion
Crimini mushrooms
Beef bouillon
Cheddar cheese shredded
4 cloves of garlic chopped
4 potatoes
milk, butter,
Frozen peas and carrot mix
half of a chopped tomato
thyme, basil black
pepper, salt
BEEF STROGANOFF
Ingredients
New York strip steak
Crimini mushrooms
Beef stock
Brandy
White onions
Thyme
Basil
Salt, pepper garlic
Take the strip steaks and slice them very thinly. Saute in oil until
brown. Remove. Take half one one white onion chopped and saut
it in the same pan. Add in chopped crimini mushrooms and garlic.
Saute til done.
Put the steak, onions, and mushrooms together. Add in one
heaping tablespoon of white flour. Mix, stir, cook.
Then add in beef bouillion. Use your own judgement about how
much.
Check for taste. Add salt and pepper.
Cook on low heat for 30 min. Add Thyme, Basil and chopped
garlic.
Taste again.
Then add 1/2 cup of brandy, chopped green onions, and two table
spoons of sour cream. Stir. Bring to boil.
Taste. Serve over mashed potatoes, or mashed cauliflower, or egg
noodles.