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CARIBBEAN PORK CHOPS
3/4 C. water
1/3 C. lemon juice
1/3 C. chopped onion
1 T. packed brown sugar
1 T. chopped green onion
1 T. canola oil
3/4 tsp. salt
3/4 tsp. ground allspice
3/4 tsp. ground cinnamon
3/4 tsp. ground black pepper
1/2 tsp. dried thyme, crushed
1/4 tsp. ground cayenne pepper
6 lean pork chops, 1/2 inch thick
Place water, lemon juice, onion, brown sugar, green onions, oil salt allspice, cinnamon, black pepper and cayenne pepper into a blender and puree until smooth. Pour 1/2 cup in a small bowl, cover and refrigerate, to use for basting.
Place pok chops in a shallow glass or plastic dish. Pour remaining marinade over pork. Cover and refrigeratre at least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork froma marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat. Turn chops frequently and brush with reserved marinade. Cook until medium done (160 degrees F/71 degrees C) and slightly pink when cut near bone, about 8 to 11 minutes.
Makes 6 servings.
Hot and spicy Caribbean pork chops. |
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Beef and Broccoli Pepper Steak
1 Tbls margarine or butter
1 lb well trimmed top round steak, cut into thin strips
1 (6.8 oz) rice-a-roni beef flavor
2 cups broccoli flowerets
1/2 cup red or green bell pepper strips
1 small onion, thinly sliced
In large skillet, melt margarine over medium heat. Add meat; saute just until browned. Remove from skillet; set aside. Keep warm. In small skillet, prepare rice-a-roni mix as package directs; simmer 10 minutes. add meat and remaining ingredients; simmer an additional 10 minutes or until most of liquid is absorbed and vegetables are crisp-tender.
Makes 4 servings. |
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Barbecued Brisket of Beef
1 c White wine
3 c Apple cider
1/4 c Honey
2 tb Dijon mustard
1/4 c Soy sauce
2 tb Brown sugar, packed
1 tb Minced garlic
1 tb Minced fresh ginger root
1 tb Whole coriander
2 Sprigs fresh thyme
1 Brisket of beef (2-1/2 lb)
COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
Makes 6 servings.
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Steak & Potato Salad
Ingredients
1 C. Olive Oil
1/4 C. Lemon Juice
1/3 C. Soy Sauce
1 T. Watkins Garlic Powder
1-1/2 tsp. Celery Seed
1-1/2 tsp. Black Pepper, more if desired
4 Beef Top Sirloin Steaks (about 4 ounces each)
1/4 C. Butter
20 Oz. Small New Potatotoes, parboiled and drained
1/3 C. Chopped Onion
4 C. Assorted Torn Mixed Greens
Cherry tomato halves or pimento strips, for garnish
Procedure
Combine first six ingredients; reserve 1/3 cup vinaigrette and pour remainder over steaks. Cover and marinate 2 to 6 hours.
Quarter parboiled potatoes. Melt butter in skillet. Saute potatoes along with onions until potatoes are browned and cooked through; keep warm. Grill or broil steak to desired doneness; slice thinly across the grain.
To serve, divide greens on individual serving plates. Top with potato mixture then steak. Drizzle dressing evenly over all. Garnish as desired.
Makes 4 servings. |
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Portuguese Chicken and Peas
2 tbsp. olive oil
1 tbsp. butter
1 medium to large onion, sliced
1 chicken, about 2 Lbs., cut into pieces
6 oz. chicken stock
2 oz. dry red wine (Portuguese wine is best of course )
Salt and pepper to taste
1 lb. frozen peas
Heat the butter and the oil together in a heavy casserole. Add the onion and cook until transparent. Remove and keep warm.
Put the chicken in the casserole and lightly brown on all sides. Add the onion, stock, wine and salt and pepper. Cover and cook over low heat until the chicken is done, about 1 hour. Before the chicken is done, add the peas and heat through.
Serves 4.
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Smoked Cornish Game Hens and Sweet Potatoes
4 Cornish game hens
2 tablespoons butter
1 stalk celery, chopped
1 medium onion, chopped
1 can chicken broth
4 medium sweet potatoes
Wash game hens and reserve giblets, dry hens and place on a grill or in a smoker prepared with apple wood or pecan wood. Smoke for 15 minutes along with sweet potatoes in the skin. Meanwhile, dry giblets and sauté briefly in butter, along with celery and onions. Add chicken broth to cover and simmer for 15 minutes. Remove hens to baking dish and baste liberally with seasoned broth. Place sweet potatoes in the oven with hens and bake until soft to the touch. Bake hens until internal temperature reaches 170 degrees and skins are crisp; remove hens from pan and keep warm. Remove any flesh from giblets and return to broth. Deglaze pan with water, wine or apple cider; pour pan juices into giblet mixture and return to the boil; reduce to form a light sauce.
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Green Chili Stuffed Chicken Breast
6 Boneless chicken breasts
1 can chopped ortega green chilies
2 oz ham; minced
2 oz Montery jack cheese; shredded
1 clove garlic; minced
2 eggs; beaten
1 cup breadcrumbs seasoned with chili powder to taste
Chili Chicken Gravy ( recipe follows )
Rinse and drain chilies, mix with ham, cheese and garlic. Set aside at room temp. for about 15 min while preparing chicken breasts for stuffing.
To prepare chicken, rinse and pat dry. Using a VERY SHARP fillet knife, cut a pocket in the side of each breast ( if you are Very nice to the butcher at the market, you might even be able to get him to do this for you)
Drain any liquid that may have settled out of the green chili stuffing mix and then spoon 1/6 of the stuffing into each breast and close the pockets with toothpicks.
Dip stuffed breasts into beaten egg and dredge with seasoned Breadcrumbs. Place in an oiled 9" x 9" pan and bake at 350 for 45 min.
Serve with Chili Chicken Gravy
Chili Chicken Gravy
2 Tablespoons UNsalted butter
2 Tablespoons flour
1 cup chicken stock
1/2 cup milk
2 teaspoons chili powder
1/4 cup white wine
1/2 small onion chopped
Oil
In a small amount of oil, saute onion until clear. Remove from heat and add wine and chili powder. Set aside. Melt butter in a small sauce pan, add flour and cook over medium heat stirring constantly until just browned. Gradually add first, the chicken stock, then the milk, stirring constantly to avoid lumps. Add the onion/wine/chili mix and simmer over medium-low heat, stirring constantly until gravy thickens. |
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Cheese Pastries - (Tiropitakia)
1/2 lb. Feta Cheese
1 cup cup Kefalotiri Cheese
Parmesan Cheese
chopped chopped Parsley
2 Eggs
Pepper
1/2 cup, melted Butter
1 1/2 lbs. Phyllo (pastry sheets)
Crumble or mash the feta cheese with a fork. Add the grated cheese, parsley, eggs and pepper.
Cut pastry sheets in strips about 2x12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used. Put "tiropitakia" on a buttered baking sheet, brush with melted butter and bake in a moderate oven for 15 minutes or until golden brown. Serve hot. Makes about 4 dozen.
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Grilled Lamb on Skewers - (Souvlakia)
1 leg, boned Lamb
1/2 cup Olive Oil
Lemon
1 teaspoon Salt
Pepper
Oregano
Cut lamb into 1 inch cubes and thread on metal skewers. Stand in oil mixed with 4 tablespoons lemon juice, salt and pepper and leave for about 1 hour. Grill meat over glowing coals, turnign once, until done. Sprinkle with oregano. Serve with pilaf or fried potatoes and tomato salad. |
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GREAT OLD FASHIONED CHICKEN AND
DUMPLINGS
one cut up chicken
salt
black pepper
butter
plain flour
ice water
You will need a rolling pin and a floured surface.
Broth:
Wash and place the cut up chicken in Dutch Oven with pleanty of water to boil. Add salt to boiling chicken (to taste), black pepper and a stick of butter. Make sure there is enough water in pot to create ample broth for dumplings.
When chicken is tender and well done, remove from bone. Remove bones from broth leaving chicken meat in broth; turn onto simmer while you prepare dumplings.
Dumplings:
2 1/2 cups plain flour
1 teaspoon salt mixed into flour
Ice water (stir enough into flour mixture to make a stiff dough)
Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin until very thin, about 1/8 inch. It make take some elbow grease, but the results are well worth it!
Cut into 1 inch strips and let it dry for a few minutes. It should be partially covered with flour.
Meanwhile, turn up the chicken and broth; slowly drop the long dumplings into the boiling broth. As they cook they will become somewhat stiff; that's what you want.
When enough dumplings have been added to broth, (you may not need them all) and don't add too many because they have to boil and cook.
It's ok if some flour drops into pot with dumplings. The temperature should not be any higher than medium and as dumplings cook it will need to be turned down more. Place lid on pot and cook until dumplings began to change and become somewhat translucent. You will know when they are done because they will thicken.
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Cheesy Chicken Casserole
Ingredients
2 chicken breasts
2 stalks celery, chopped
2 carrots, chopped
1 clove garlic
1 medium onion
1 can chicken broth (I actually used some I had made earlier)
1 bay leaf
1 tbsp. Poultry seasoning
Lemon Pepper & Salt to taste
1 can Cream of Chicken (I used Cream of Chicken & Mushroom)
1 cup of fresh broccoli
1 tomato, chopped
1 cup rice
8 oz. Velvetta
1 c. Colby-Jack cheese, shredded
Procedure
Add the first nine ingredients (through salt & pepper) to a large pot and add enough water to cover ingredients. Simmer for about 45 minutes. Remove chicken and cool.
Preheat over to 350 degrees.
Scoop out liquid until only about 2 cups remain. (I freeze the extra for later use.) Stir in the can of Cream of Chicken soup. Add the rice, broccoli and tomato and simmer until rice absorbs most of the water (about 20 to 30 minutes). Add the chicken back in and simmer a bit longer (until the chicken heats back up).
Add the Velvetta and stir until it melts. Pour into a 8 X 11 pan and bake for about 30 minutes. Add the colby-jack cheese on top and bake about 15 minutes more.
Allow to cool about 10 minutes and cut. |
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Ham & Cheese Pierogis
Ingredients
Dough:
1/2 c. sugar
1 tbsp. salt
6 tbsp. shortening
2 c. milk, scaleded
1/2 c. warm water
2 pkgs. dry yeast
2 eggs, beaten
6 to 7 c. flour
Filling:
4 c. finely cubed ham
1 c. bacon (I oftn use the bacon bits you can buy in packages in the store)
1 c. finley chopped onion
1 tsp. lemon-pepper
1 heaping c. colby jack or mozarella cheese (added once the above filling has cooled a bit)
Topping:
1 egg, beaten
1 tbsp. water
sesame seeds, optional
Procedure
Dough:
In medium saucepan, cobine sugar, salt, shortening and milk. Heat until sugar and salt aredissolved and shortening is melted. Do not boil. Set aside to cool.
Dissolve yeast in warm water. You may add 1/2 tsp. sugar to "feed" the yeast. Add the yeast mixture and the beaten eggs to the milk mixture. Add flour, 1 c. at a time and combine well until you have a medium stiff dough that doesn't stick to the sides of the bowl. Do not knead. Set aside in a warm area to rise until about double in bulk (about an hour and a half).
Filling:
If I'm using real bacon, I cook it until it is transparent, then add remaining ingredients and heat until the onions are transparent. If I'm using the packaged bacon, I combine the ham, onions and seasoning and cook until the onions are transparent, then add the bacon. After it cools a bit, I add the cheese (right before I make the pirogen).
Assembling:
After the dough has doubled, gently roll it out into a thickness of about a 1/2 inch. Cut into 4 inch circles (I use a big glass to cut the circles). Spoon about a 1/3 or 1/4 c. of the filling into one side of the circle and fold it over and crimp the edges. Place on a grease baking sheet, brush the tops with the egg wash and sprinkle with sesame seeds, if desired. Handle the dough gently. The less handling, the better with this recipe. Let rise about 45 minutes and bake in 375 degree, preheated oven for 15 minutes, or until golden brown.
Makes about 3 dozen.
NOTE: Around the holidays (November and December), I often make a batch of these with leftover ham and then freeze them. I get one out when I want a quick meal and microwave it for about a minute to a minute and a half. It's a great time saver for a meal when you are busy doing "holiday" things. |
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Enchiladas 2
Ingredients:
2 cups ground fully cooked ham
1/2 cup sliced green onions
1/2 cup finely chopped green peppers
2 tablespoons cooking oil
8 flour tortillas (7 inches)
2 1/2 cups shredded cheddar cheese, divided
4 eggs
2 cups light cream
1 tablespoon flour
1/4 teaspoon garlic powder
2 to 3 drops hot sauce
salsa
sour cream
Directions:
In a skillet, saute ham, onions and green pepperin oil until vegetables are tender. Place 1/3 cup down the center of each tortilla; top with 3 tbl. cheese. Roll up and place seam side down in a greased 11x7 inch baking dish. In a bowl, beat the eggs. Add cream, flour, garilc powder and hot pepper sauce; mix well. Pour over tortillas. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350ºF for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes. Serve
with salsa and sour cream.
Yield: 4 servings |
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Breakfast Enchiladas
4 slices of avocado for garnish
1 serrano chili minced very fine
1/2 cup Farmers cheese, grated
2 eggs
2 corn tortillas
1/4 cup chopped zucchini squash
1/4 cup chopped tomato
1 tablespoon Pepitas (pumpkin seeds)
White Sauce:
1 heaping tablespoon flour
2 tablespoons butter
3/4 cup chicken broth
1/2 cup milk
Salt and pepper to taste
Make the white sauce by melting the butter over medium heat. Stir in the flour to
form a paste. Add the chicken broth, milk, salt and pepper and stir constantly
until it thickens. Stir in the serranos and simmer on low heat while preparing the
rest of the dish.
Scramble the eggs with the diced squash, tomato and pumpkin seeds. Pat the
tortillas with wet hands to moisten and place on a preheated hot grill or skillet,
turning after 30 seconds. Heat on the second side 30-40 seconds.
Place the tortillas on a serving plate and spoon the cooked egg mixture down the
center of each tortilla, rolling the tortillas around the eggs and rotating so the seam
side is down. Pour the sauce over the enchilada, sprinkle with cheese, garnish
with the avocado slices and serve.
Note: This can be served with an assortment of fresh fruit, a heat and hashbrown
potatoes or pinto beans. |
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Brunch Enchiladas
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8-in.) flour tortillas
2 cups shredded cheddar cheese (divided)
1 tbsp. flour
2 cups half & half, cream or milk
6 eggs beaten
1/4 tsp salt
Combine ham and onions; place about 1/3 cup down the center of each tortilla (at this point, I top with about 2 to 3 tbsp. cooked hash browns). Top with 2 tbsp. cheese. Roll up and place seam side down in greased 9x13-in. pan.
In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from fridge 30 minutes before baking.
Cover and bake 350ºF. for 25 minutes. Uncover, bake for 10 minutes more. Sprinkle with remaining cheese, bake 3 minutes longer or until cheese melts.
Let stand 5-10 minutes before serving.
Yield 10 enchiladas. |
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Jalapeno & Pepper Grits
Ingredients
2 qt Water
12 oz Quick grits
1/2 lb Butter
2 Jalapenos, diced, remove
- seeds for sissies.
1 md Red bell pepper, diced
1 md Poblano pepper, diced
1 md Onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 Eggs, beaten
Salt, to taste
Directions
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
Serves 10 |
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