Method of Procedure The Guide and Techniques for Excellent Cuisine

SAVE OFFLINE

BY: CHEF THOMAS GOSNEY

Copyright © 2015 by Thomas Gosney. 550138 Library of Congress Control Number: 2015902226 ISBN: Softcover 978-1-5035-4342-3 Hardcover 978-1-5035-4341-6 EBook 978-1-5035-4343-0 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner. Rev. date: 04/15/2015 Xlibris

1-888-795-4274 www.Xlibris.com Contributing Photographer: Jennifer Bowen

TABLE OF CONTENTS METHOD OF PROCEDURE DEDICATION Stocks and Soups Chicken Stock Beef or Veal Stock Vegetable Soup Tomato Basil Soup Hearty Kale Soup Cashew Ginger Butternut Squash Soup Easy Green Pea Soup Mushroom Soup Tortilla Soup Beer Cheddar Soup Seafood Gumbo Chicken Corn Chowder New England Clam Chowder Real Texas Chili Salads and Dressings Basil Jalapeno Dressing Pink Grapefruit Blood Orange Vinaigrette Caesar Dressing Chambord Bacon Dressing Danish Blue Cheese Dressing Sherry French Dressing New Age Waldorf Salad Golden Beet Salad Fennel Arugula and Avocado Salad Tabbouleh Salad Cucumber Apple And Tomato Salad

Jicama Salad Shrimp Remoulade Remoulade Dressing Ambrosia Salad Entrees Miso Glazed Chilean Sea Bass Seared Halibut w /Saffron Broth Chipotle Seared Salmon w/ Garbanzo Coconut Corn Sauce Grilled Lavender Trout Maryland Style Crab Cakes Red Curry Shrimp in Thai Broth Asian Seared Sea Scallops Shrimp and Corn Bowtie Pasta Shrimp Le’ Jon’s Grilled Garlic Shrimp Kale Pesto Chicken w/ Zucchini Pasta Tandoori Chicken Smoked Paprika Chicken Sautéed Chicken w/ Lemon and Thyme Pinot Noir Braised Beef Short Ribs in Forest Mushrooms Filet Medallions w/ Morel Mushroom Sauce Korean Barbeque (Bulgogi/Kalbi) Barbeque Beef Brisket Barbeque Sauce Espresso Herb Peppercorn Crusted Bison Rib-Eye Steak Cast Iron Pressed Pheasant Dijon and Thyme Crusted Rabbit Braised Pork Shoulder w/ New Mexico Red Chile Sides & Vegetables Dishes Porcini Mushroom Risiotto Garlic Noodles Jalapeno Cauliflower “Grits”

Sweet Potato Hash Herb Stuffed Artichokes Roasted Green Beans with Sherry Vinegar and Thyme “Down Home” Collard Greens Greek Style Stuffed Mushrooms Oven Roasted Brussel Sprouts Korean Kim-Chi Indian Style Cauliflower And of course… Desserts Peach Cream Pie Roasted Sweet Potato Pie Healthy Chocolate Silk Pie w/ Gluten Free Macadamia Crust Grandma’s Bread Pudding Rum Raisin Sauce Rice Pudding Chocolate Mousse Easy Chocolate Mousse/ Dairy, Sugar Free Crème Brulee Forgotten Cookies Homemade Vanilla Bean Ice Cream AUTHOR’S PHOTO

METHOD OF PROCEDURE The guide and techniques for preparing excellent cuisine. Lifelong tips and secrets on preparing a wide variety of traditional family recipes, along with fast and exciting new healthy recipes that your family will love!!! Fully detailed instructions on how to prepare the recipe correctly, time and time again. Chef Thomas Gosney’s personal notes for every recipe. Johnson and Wales Graduate, AAA five Diamond corporate hotel chef. Over 16 years as a private chef for high profile clientele. Giving an insight into Thomas Gosney’s private “tricks and tips” for executing excellent cuisine!

DEDICATIONS Most of all I would like to start out with my grandmother, Helen Ling Gosney; you are the reason for who I am today. I hope you are watching me shine, God Bless You. To my mother, Barbara Lee Finfrock Gosney, you are one of the other reasons and also to “Pop”, my dad, Bob Gosney. To Suo Kim, I will always love you. And to all of her family Jue,Kofi, Maya, Nalani,Zion, and Insoo, my other brother. To all of my family members who put up with me through the years. Jim Gosney, Barb, Jessica, Sarah, Sue Bingnear, Mike, Brandon, Jack Topchik, Aunt Butch, Carol Lee, Mike, Jeff and your beautiful families. Also to Debbie Finfrock, Gwen Gardner, Nancy Gosney, David, Diane and Allison. To my daughter, Allyssa Nicole Funk Barrett, call me and let me know how you are doing. To Dave Bingnear, who got me my first real job. Tim Habbart, who trained me. Steve Warner, who had faith in me. Carol Cillaberti, Jeff Demagestrie and all of my Unionville High School, Pa. friends, John Roberts, and Zeek Hubbard, my guitarist. And to Julie Taylor, my first love. To all my chefs that taught me at Johnson and Wales University, Providence, Rhode Island. To my chefs at the Hyatt Grand Cypress, Orlando, Florida; Rene Mettler, Marco Barbitta and Kenneth Juran. Pam Smith, nutrionist, we started something terrific! To “BIG” and all my “TWISM” family, especially Lucille O’Neal Harrison, we still have a book to do together. Also Joe Cavallerro, my hunting buddy. Mike Wise, “New York Times”, Joy Bauer, nutritionist. Bill Brown, Jennifer Bowen, my photographer. To anyone else that I forgot that touched my life, I love you all. Most of all I dedicate this to my son, JAIDEN THOMAS GOSNEY. While you were a baby I began writing this book late at night. Between the bottles and diapers I typed and typed, sometimes when I held you in my arms. When you were six, you asked me, “Dad, are you almost done, so we can play”? I dedicate this book to you. I LOVE YOU! You are my heart and soul, Thomas.

Stocks and Soups The proper way to make any broth, is to make a stock. Most sauces are made from stocks but don’t have to be. Any good soup has to begin with a great stock. The process is basic. To extract as much flavor as you can from bones, shells, vegetables, herbs and spices. The process of taking water, and make it so flavorful you want to drink it by the cupful. Basically beef, chicken, and fish bones, shrimp shells, and lobster shells have all of the flavor. This is everything that most people throw away. Most people buy meat, chicken, and fish with the bones removed nowadays. Strange why we pay more money to throw away the flavor? The butcher ends up selling it to people like me. Understanding what to do with it is most people’s problem. In big kitchens NOTHING is wasted. All scrap vegetables; bones or shells are thrown into the stockpot throughout the day. There are different stocks cooking on the stove all day, every day. Most “soups of the day” are created to utilize leftovers. There are many good canned broths on the market, but nothing can compare to your own. Use items that you like and customize the stocks to you. Adding your personality to your broths, soups, and sauces will bring your food to a new level. Finding a recipe and sharing it with your family is rewarding. Having the family love the food and incorporating the recipe into the family’s history is what you want. The main components of any stock starts with a LIQUID, usually water but not always. Second is VEGETABLES celery, onions, mushrooms, garlic, leeks, and sometimes carrots. I don’t use bell peppers in stocks because I find them too bitter. BONES and SHELLS provide the stock with the corresponding protein flavor necessary. It is not always necessary to use bones or shells for a stock. Using vegetables and aromatics can produce wonderful stocks. I recommend using old corncobs when doing a vegetable stock. AROMATICS. Salt, peppercorns, bay leaf, herbs and spices give the stock flavor and depth. ACID is also important to a stock. Acidic items are wine, citrus fruit, and tomato products. Fresh tomatoes are fine to use anytime. Ketchup, and hot sauce are also forms of acid. They help break down the proteins in the stock and impart a great flavor. The first thing to making a good stock is to start with a good pot. A

large one with strong sides and a thick bottom. Start the stock with cold liquid. Sauté the vegetables, brown the bones in most cases. Bring the liquid up to a full boil, reduce heat. Simmer usually for 1-1/2 hours to extract all of the flavors. Beef and veal stocks take a little longer, usually 2-1/2 hours. Fish stocks require a slow simmer. If it boils too rapidly, it will become cloudy. Skim the stock several times, removing the fat and impurities that form on top. Use a large ladle and try to just take the surface of the stock. Taste the stock before removing it from the stove. Make sure it tastes good. Properly seasoned, but never too salty. Remove from heat, strain, and cool. Making stock is easy once you do it. Stocks are the backbone of good cuisine.

Chicken Stock 2 lb.

Chicken Back Bones, or 2 lb. Chicken Bones

1 gal.

Cold water

3 stalks

Celery, rough chopped

2

Carrots, rough chopped

1

Onion, peeled, rough chopped

5

Mushrooms, rough chopped

2 cloves 2 tbsp.

Garlic, peeled, rough chopped

Olive oil

AROMATICS: 1

2 sprigs

Bay Leaf Thyme, or 2 tsp. of Dried Thyme

15

Whole Peppercorns

3

Parsley Stems

1 tsp.

Kosher Salt



ACID: 1

Tomato, rough chopped

½ cup

White Wine or Vermouth

3 shots

Hot Sauce

In large stockpot on medium high heat, sauté chicken bones in olive oil. When browned add vegetables, except for the garlic and tomatoes. Sauté vegetables for 2 minutes until translucent. Add garlic, sauté 1 minute. Add tomato, white wine, reduce 1 minute. Add water, hot sauce, salt, peppercorns, thyme, parsley, and bay leaf. Bring the pot to a boil, reduce to a simmer. Simmer gently for 1-1/2 hours, skimming the surface for grease, and foam off the top. Repeat the process 2-3 times while simmering. Taste for flavor, add salt as needed. Remove from heat. Pour through fine strainer into containers. Utilize for a recipe, or cool as quickly as you can. Refrigerate, or freeze as soon as possible.

Beef or Veal Stock 1 gal.

Cold Water

2 lb.

Beef or Veal Bones, (Leg Bones)

2

Carrots, rough chopped

3

Celery stalks, rough chopped

1

Onion, peeled, rough chopped

1

Leek, rough chopped

5

Mushrooms, rough chopped

2 tbsp. Olive Oil AROMATICS: 1

2 sprigs

Bay Leaf Thyme, of 2 tsp. of Dried Thyme

15

Whole Peppercorns

3

Parsley Stems

1 tbsp.

Kosher Salt

ACID: 1

Can of Tomato Paste (6 oz.) Red Wine

1 cup 3 shots

Hot Sauce

Preheat oven 375 degrees: Place bones on cookie sheet. Spread tomato paste over the bones. Roast bones in the oven at 375 degrees for 15 minutes in a large stockpot on medium high heat. Sauté vegetables, in olive oil until translucent (except for the garlic). Add bones, garlic, sauté for 1 minute. Add red wine, reduce for 1 minute. Add water, hot sauce, salt, peppercorns, thyme, parsley, and bay leaf. Bring the pot to a boil, reduce to a simmer. Simmer gently for 2-1/2 hours, skimming the surface for grease, and foam off the top. Repeat the process 2-3 times while simmering. Taste for flavor, add salt as needed. Remove from heat. Pour through fine strainer into containers. Utilize for a recipe, or cool as quickly as you can. Refrigerate, or freeze as soon as possible.

Vegetable Soup 1 gal.

3 stalks

Cold Water Celery, rough chopped

3

Carrots, rough chopped

1

Onion, peeled, rough chopped

5

Mushrooms, rough chopped

2 cups

Cabbage, rough chopped

1

Leek, rough chopped

2

Ears of fresh Corn, (or just leftover cobs)

2 tbsp.

Olive Oil

AROMATICS: 1

2 sprigs

Bay Leaf Thyme, or 2 tsp. of Dried Thyme

15

Whole Peppercorns

3

Parsley Stems

1 tbsp.

Kosher Salt



ACID: 1

Tomato, rough chopped

½ cup

White Wine, or Vermouth

3 shots

Hot Sauce

In a large stockpot on medium high heat, sauté vegetables in olive oil, except for the garlic and tomato. Sauté vegetables for 2 minutes until translucent. Add garlic and tomato, sauté 1 minute add wine and let reduce 1 minute. Add water, hot sauce, salt, peppercorns, thyme, parsley, and bay leaf. Bring the pot to a boil, reduce to a simmer. Simmer gently for 1-1/2 hours, skimming the surface occasionally. Taste for flavor, add salt as needed. Remove from heat. Pour through fine strainer into containers. Utilize for a recipe, or cool as quickly as you can. Refrigerate, or freeze as soon as possible.

Tomato Basil Soup This is definitely one of my most favorite soup recipes. I really love tomato soup. This recipe is creamy but still leaves bits of onion and tomato throughout. Fresh basil is a must for this recipe. Chop basil right before using to prevent it from turning brown. V-8 juice is another unique twist. It provides a lot of flavor to the soup giving it greater depth. I always have to eat this soup with croutons. Adding bacon bits, cheese, or crackers to the top are other traditional toppings. But nothing can ever compare to tomato soup better than the grilled cheese sandwich. 2,35 oz. cans Whole Tomatoes 2,8 oz. cans

V-8 juice

1

Onion, peeled, finely diced

2 cloves

Garlic, finely chopped

2 tbsp.

Olive Oil

1 tbsp.

Sugar

1

Bay Leaf

8

Large Basil Leaves, 6 cut into fine strips (2 left whole)

1 ½ cups

Heavy Cream

Kosher Salt and fresh Ground Pepper to taste In a large stockpot on medium heat add olive oil and onions. Sauté until translucent. Add garlic, sauté for 1 minute. Add V-8 juice, sugar, and bay leaf and whole basil leaves. Hand crush the tomatoes into the pot. Season to taste.

Bring to a boil reduce to a simmer. Slow simmer for 1 hr. remove bay leaf. Pulse the soup with a stick blender, or in the blender. Making sure not to puree the soup too much. Return to stockpot. Add cream while stirring constantly. Add basil, season with kosher salt to taste. Serve with homemade croutons.





Hearty Kale Soup Kale is a trend that is gaining popularity. Some people have trouble eating it raw. Preparing this soup is a great way to get you feet wet. Most people have never cooked turnips either. They are a great alternative to using potatoes. If you have diabetic issues you can omit the russet and just add another turnip. The broth is flavorful and hearty. Excellent for winter especially when kale is usually cheaper. Serve with a crusty bread to make a complete vegetarian meal. 1 tbsp.

Olive Oil

1

Onion, medium diced

2

Carrots, peeled, medium diced

2 stalks

Celery, medium diced

1 tbsp.

Fresh chopped Garlic

½ tsp.

Kosher Salt

¼ tsp.

Fresh Ground Black Pepper

8 cups

Vegetable Broth, or Chicken Broth

½ tsp.

Fresh Rosemary, chopped finely

½ tsp.

Fresh Thyme, chopped finely

1 whole

Bay leaf

1

Russet Potato, peeled, medium diced

1

Purple Turnip peeled, medium diced

2 cups

Kale, ribs removed chopped finely

Heat olive oil in large soup pot over medium heat. Add onion sauté for 2-3 minutes until browned. Add celery, and carrots, garlic, salt and pepper. Sauté for 1 minute. Pour in vegetable broth, add rosemary, thyme, bay leaf, potato, and turnip. Bring to a boil and reduce to a simmer. Simmer soup for ½ hour until vegetables and potato are tender. Add kale continue simmering for 10 minutes. Do not cook the kale too long the bright green color will fade. Remove bay leaf from pot. Serve piping hot. Serves 6-8 pp.

Cashew Ginger Butternut Squash Soup This soup is excellent any time of year. This recipe is fast and really easy. The ginger adds a spicy and refreshing kick to the butternut squash. Cashews provide a nutty richness and also helps thickens the soup. The combination really adds a great dynamic to somewhat boring squash soup. If you love butternut squash I encourage you to make this recipe. The sweetness of the squash complements the ginger and cashews. Blended together, it’s heaven in a bowl. 2 tbsp.

Olive Oil

1

Onion, medium diced

3 cups

Butternut Squash, peeled, large diced

1 tsp.

Kosher Salt

½ tsp.

Fresh Ground Black Pepper

2 cloves

Fresh Garlic, rough chopped

1 med. Fresh Ginger, peeled, rough chopped (about the size of a quarter, chunk ¼ in thick) ½ cup

8 cups 1 tsp.

Raw Cashews Chicken Broth, or Vegetable Broth

Fresh Chives or Parsley, finely diced (optional)

Heat olive oil in large soup pot. Add onion and sauté onion until brown, about 2-3 minutes. Add squash, salt and pepper, cook for another minute. Add garlic, ginger, and cashews, sauté for 1 more minute. Pour in broth, bring to a boil and reduce to a simmer. Simmer for 20 minutes until squash is tender. Pour in blender, only filling half way. Blend until soup is creamy smooth. Be careful not to turn on high, start on low and increase speed. The soup is hot and can burn you. Placing a rag on top of cover can protect your hands and face. Pour into soup bowls or return to pot until service. Sprinkle with fresh chives right before serving. Serves 6-8 pp.





Easy Green Pea Soup This is the quickest recipe ever! You can’t cook this soup very long or you will ruin it. The frozen peas are sweet and tasty, and really filling. In all it should take less than 15 minutes. A great recipe for families on the go or for novice cooks. For a great twist you can add a spoonful of sour cream. Or try a few drops of truffle oil! 1 tbsp.

Olive Oil

½

Onion, medium diced

1 clove

Fresh Garlic, rough chopped

¼ tsp.

Coriander Powder (optional)

¼ tsp.

Kosher Salt

¼ tsp.

Fresh Ground Black pepper

2 cups 6 cups 1 tsp.

Frozen Peas, thawed and rinsed

Vegetable Broth, or Chicken Broth

Fresh Chives, finely chopped, or Green Onions

Heat olive oil in large soup pot over medium heat. Add onions and sauté for 23 minutes until browned. Add garlic, kosher salt, coriander powder, and black pepper. Sauté for additional minute. Add peas, and broth. Bring to a boil and

reduce to a simmer. Simmer soup for only 3-4 minutes. You will ruin the bright green color if cooked too long. Pour into a blender and puree until smooth and creamy. Be careful do not overfill the blender, you should have to do 2 or 3 batches. The soup is hot and will burn you. Use a clean rag on top to protect your face and hands. Pour back into pot until ready to serve. Only heat up for a minute to protect color. Spoon into bowls and garnish with fresh chives. Serves 6-8 people.

Mushroom Soup Fresh mushrooms are a must for this recipe. My teenage years I grew up in Kennett Square Pennsylvania, the “Mushroom Capital of the World”. This is where I began my professional chef career as a cook at Hugo’s Inn and later the head chef of the Kennett Square Inn. Needless to say mushrooms were a main staple in most of the restaurant’s dishes. This recipe uses a combination of 2 varieties for an earthy flavor. Most grocery stores carry these, if not use all button mushrooms. Thick rich and creamy soup with chunks of mushrooms is a delight for any time of year or occasion. 2 qts.

Chicken Stock or Vegetable Stock (hot)

8 oz.

Button Mushrooms, cleaned and thinly sliced

8 oz.

Crimini Mushrooms, cleaned and thinly sliced

1

Medium Yellow Onion, peeled medium dice

2 cloves 2 stalks

Garlic, peeled, finely chopped

Celery, washed, medium diced

½ cup

Sherry or Dry White Wine

3 tbsp.

Worcestershire Sauce

3 shots

Hot Sauce

½ cup

Butter

¾ cup

Flour

1 pt.

Heavy Cream

1 tbsp.

Fresh chopped Parsley

Melt butter in large soup pot over medium heat. Add onions and celery, sauté until translucent. Add mushrooms and sauté for 3 minutes. Add garlic and continue to sauté for 1 minute. Pour in flour and cook for 2 minutes to form a roux. Add sherry, worchestershire, hot sauce, and “hot” beef broth. Whisk the soup while turning the stove up to high. Grind a few turns of fresh black pepper, depending on your liking. Bring to a boil and reduce to a simmer while continuing to whisk. Simmer soup for ½ hour. Whisk in the heavy cream and turn off the heat. Add fresh chopped parsley. Taste for seasonings. Depending on your stock, the salt content will be different. Usually 1 tsp. of kosher salt is all you will need. Let soup sit for ½ before serving for best results. When reheating do not bring to a boil! Gradually stir over medium heat until reheated.

Tortilla Soup This soup is my daughter’s favorite recipe. My sister also begs me to make this several times a year. I’ve tasted a lot of recipes before making this one. I chose to make the puréed type over the broth type. I don’t use zucchini or carrots either. My recipe celebrates the ripeness of the tomato and the Chile, blended together. Toppings make the tortilla soup; I love to put just about everything on top. All put together this is a full meal. Tortilla soup is not something you take lightly in my family. We always make it a family project, each person picking out their favorite step. A lot of my memories with my family come from standing in the kitchen making tortilla soup. 2 qts.

Chicken Stock (can substitute vegetable stock)

10

Vine ripe Tomatoes, washed cored, and seeded

2

Yellow Onions, peeled, rough chopped

4

Dried New Mexico Red Chilies, core, and seeds removed

2 tbsp.

Olive Oil

3 cloves

Garlic, minced

1 tbsp.

Cumin

1 tsp.

Chili Powder

8

Fresh Corn Tortillas

3

Ears of fresh grilled Corn (charred) and cut off cob

1 lb.

skinless Chicken Breast (about 1 whole boneless skinless chicken breast)



Season liberally with garlic salt and fresh pepper. Sprinkle 1 tbsp. of cumin, 1 tsp. of chile powder powder, and ½ tsp. minced garlic. Drizzle 1 tbsp. of olive oil. Mix the chicken breast thoroughly with the spices. Grill or broil on high high heat for 3-4 minutes until chicken is cooked. Remove from heat; let rest, chop into small cubes set aside. Garnish: 1 lb.

Cheddar Cheese, grated

1,4 oz. Container of Sour Cream 2

Scallions, washed, finely chopped

1

Avocado, peeled, seeded and finely diced (optional)

Tortilla Soup (continued) 6

Fresh Corn Tortillas cut into thin strips, fried until golden brown, on paper towel

10 Fresh sprigs of Cilantro In a large stockpot, sauté onions in the olive oil until translucent. Add garlic cloves sauté another 2 minutes. Add tomatoes, peppers, cumin. Season liberally with kosher salt approximately 2 tsp. to start with. Add fresh ground pepper to taste. Pour in chicken stock. Bring to a boil then reduce to a gentle simmer. Simmer gently for 1-1/2 hours. Add fresh corn tortillas to the soup. Stir gently so the tortillas are soaked in the pot. Carefully blend the soup. Only fill the blender ¾ of the way up to the top. Use a kitchen towel on top for protection. You can use a stick blender. Pour the soup back into the stockpot. Add chicken and grilled corn. Taste for season and thickness. The soup should be thick from the tortillas. If too thick add more chicken stock to desired level. Serve the soup in

large bowls. Add toppings, cheese, sour cream, and scallions, avocado, top with fried corn strips and cilantro sprigs.

Beer Cheddar Soup Nothing beats a great bowl of beer cheese soup. Great all year long. Served with crusty bread or home made croutons it can be served as a meal. The soup itself is rich and full of flavor, so you don’t need a large portion to satisfy your hungry crowd. This recipe I prefer to use an oatmeal stout or a dark beer. The bitter overtones with the dark color give me what I want out of a beer cheese soup. If you don’t care for dark beer you can use any light colored beer you like. Not a beer lover? Substitute ½ cup of dry sherry wine and 5 cups of chicken stock for a great sherry creamy onion soup. Another must is to caramelize the onions for a long time to achieve a richer broth. The choice of cheese is up to you, I prefer sharp cheddar. Be careful reheating this soup, use medium heat. Never bring it to a boil or it will break. The fats and liquids separate and you have a mess.

2 cups 1 stick 2 med.

2 cloves

Oatmeal Stout or Dark Beer, can substitute lager or light beer

Butter

Onions, medium diced Garlic, finely diced

½ tsp.

Fresh Ground Black Pepper

¼ tsp.

Cayenne Pepper

2/3 cup

Flour

4 cups

Chicken Stock or Vegetable Stock

1 tsp.

Worcestershire Sauce

1 tsp.

Hot Sauce

1 ½ cups

Sharp Cheddar Cheese, Grated

1 cup 1 tsp.

Heavy Cream

Fresh Chopped Parsley, Or Chives (optional)

Melt butter in a large soup pot with a thick bottom. Add onions and sauté over medium heat for 10-12 minutes stirring continuously to caramelize the onions really good. This is important to make a rich broth. Add garlic, black pepper, and cayenne pepper, cook for 1 minute. Add flour and continue to cook for another minute to brown the roux. Pour in beer and whisk rapidly. Add the chicken stock. It is best to heat the stock before adding it to the pot. Whisk rapidly, add the worchestershire sauce and hot sauce. Increase heat to bring to a boil. Reduce to a simmer for 5 minutes and turn off heat. Let soup set until serving, just before serving whip in the cream, cheese, and parsley. Taste for seasoning, Serve in bread bowls or with homemade croutons.

Seafood Gumbo There are many recipes for gumbo; I grew up on the stuff. I think everyone who really knows gumbo has to say it’s all in the brown roux. This is flour and fat cooked for 30-40 minutes until the roux turns dark brown. Not burnt but a nutty flavor that will make the gumbo have the depth it needs. Fresh okra is a must, but if you can’t find them in season you can use the frozen kind. Try to find live blue crab for best results. A cleaned Dungeness crab is ok to substitute. As a last resort use claw or lump crabmeat. You want to cook the shell into the soup. Shrimp stock is also required. See my recipe and use the shells for the gumbo to make stock. Brown Roux:

1 cup

Peanut Oil, can substitute Butter or Vegetable Oil

¾ cup

Flour

1 tbsp.

Butter

1 ½ cups

Andoullie sausage, medium diced

1

Onion, small diced

2 stalks

Celery, small diced

1

Bell Pepper, small diced

4

Roma Tomatoes, small dice

1 cup

Fresh Okra, large circles

Garlic, finely diced

3 cloves 1 tbsp.

Worcestershire Sauce

1 tsp.

Hot Sauce

1 tbsp.

Blackened Spice

1 tsp.

Old Bay Seasoning

¼ tsp.

Fresh Black Pepper

2 whole

Bay Leaf

½ tsp.

Fresh Chopped Thyme

¼ tsp.

Dried Basil

6 cups 1 lb.

Shrimp Stock, hot

Fresh Shrimp, peeled, deveined

Seafood Gumbo (continued) 1 cup (8 oz.) Raw Shucked Oysters, with juice

1 whole or 1 /2 or



Live Blue Crab, cleaned

Dungeness Crab, cleaned

½ cup

Claw or Lump Crabmeat

1 tsp.

Fresh Chopped Parsley

¼ cup

Green Onions, finely chopped

1 tsp.

File (ground Sassafras), optional

3 cups

Cooked White Rice, optional

In a large soup pot with a thick bottom heat peanut oil over low heat. Add flour and stir making a roux. Cook on low heat for 30-40 minutes until the roux turns a brown color. Brown not burnt, stir the roux nonstop and you should be all right. Add okra and cook for 1 minute. Add hot stock and stir with a whip. Bring to a boil and reduce to a simmer while stirring. Add bay leaf, blackened spice, kosher salt, black pepper, worcestershire sauce, hot sauce, fresh thyme, and dried basil. In a large sauté pan, melt butter on medium heat. Add sausage, brown on both sides. Add onions and celery, sauté for 2 minutes. Add bell pepper, sauté for 1 minute. Add diced tomatoes and garlic and cook for 2 minutes. Pour into gumbo pot. Place the crab claws, top and bottom of the shell into the pot. Simmer gumbo for 1 ½ hours. Remove the bay leafs (2) and the top and bottom part of the crab shell. Add shrimp, cleaned crab, oysters, chopped parsley, and green onions. If you want to add the file do it now, some people put it on top at the table. Remove from heat. Serve cooked white rice in the bottom of the bowl and ladle the gumbo overtop. Cleaning the whole crabs: Pull the top part off of the crab, and the bottom. Pull off the claws save this for the gumbo. Pull off and discard the gills, these are the white fern like things on the sides of the crab. Clean out all slimy parts of the crab at the center and around the hard shell. Do not wash the crab with water, this will only wash away the flavor. The yellow thick stuff is the fat and that you

want to keep for the gumbo break the crab in large chunks. Place in bowl with the claws and shells, refrigerate until ready to cook.

Chicken Corn Chowder Growing up in Pennsylvania Dutch country had many benefits. Warm thick chicken corn chowder, it is heaven. Anywhere you went to, they knew how to make this classic. The key is to boil the chicken whole and make the stock from that. You can control how big the chicken chunks are. The larger the better. 1

Medium Yellow Onion

4 stalks

Celery

½

Green Bell Pepper

2

Baking Potatoes, chopped

4

Whole ears of Corn

8 oz.

Pulled Chicken meat (from stock)

8 cups

Chicken Stock

1-½ cups Heavy Cream ½ tsp.

Poultry Seasoning

1 tbsp.

Finely minced Chives

1 tbsp.

Fresh chopped Parsley



Kosher Salt and fresh Pepper to taste

½ cup

Butter

½ cup

Flour



In large heavy pot sauté onion, celery, bell pepper, with the olive oil. Cut corn off the cob, add to stockpot. Season vegetables lightly with kosher salt and fresh pepper. Add thyme, sauté until vegetables are translucent. Add flour, stir for 30 seconds then add hot stock. Bring to a boil, reduce to a simmer. Cook for 5 minutes. Add potatoes, cook until fork tender. Add chicken meat, and heavy cream. Reduce heat to low stir for 1 minute Add chives, and parsley. Stir lightly and serve.





New England Clam Chowder This soup is on just about every restaurant’s Friday’s, “Soup of the Day”. I can eat this almost every day myself. New England chowder is a cream based soup and seems to be the most popular around America. Manhattan chowder is traditionally a tomato-based soup and is just as wonderful. Most chowders should start with salt pork. People tend to use bacon as a substitute but true diehards don’t think of changing this. The salt pork was used for a reason and incorporated a unique flavor to the chowder. There are many ways to make this soup, but I personally am looking for a certain result. A thick creamy soup with loads of chopped clams throughout. Potatoes are a must for the recipe but shouldn’t overwhelm the soup. This also is a quick cooking soup that doesn’t require a lot of time simmering. If you have all of the ingredients in your pantry you can whip it up in no time! 1 oz.

Salt Pork finely, diced (about ¼ cup) or 2 strips of Bacon

1 tbsp.

Vegetable Oil

2 stalks

Celery, finely diced

½

Yellow Onion, finely diced

1/3 cup

Flour

2-8 oz. jars

Clam Juice (3 cups)

4-6.5 oz. cans Chopped Clams/ with juice ½ tsp.

Dry oregano

1/4 tsp.

Dry thyme

1

Bay Leaf

½ tsp.

Worcestershire Sauce

2 dashes

Hot Sauce

1

Large Baking Potato, peeled, washed, and medium diced

1 pt.

Heavy Cream

1 tbsp.

Fresh chopped Parsley

New England Clam Chowder(continued) In a soup pot over medium heat add vegetable oil. Sauté the salt pork or bacon until well browned. Add the onions and celery sauté until translucent. Stir in the flour and cook for 2 minutes until it forms a roux. Pour in the clam broth and chopped clams. Stir with a whip for several minutes to prevent lumps and the chowder begins to thicken. Add the dry oregano, dry thyme, bay leaf, worchestershire sauce, and hot sauce. Continue to stir until all ingredients are well combined. Add the diced potato and simmer for 20-30 minutes or until the potatoes are tender. Pour in the heavy cream and cook for additional 3 minutes. Remove from heat and taste for seasoning. You might need a little kosher salt but the salt pork or bacon should be salty enough. Stir in parsley let set for 10-15 minutes before serving.

Real Texas Chili Everyone has a favorite Chili recipe, here is mine. Coming from Texas, Chili is taken very seriously.First and foremost real Texas Chili has no beans whatsoever. Second, Texans do not use ground beef in their recipes. In my book I have a recipe for that style of Chili and it is wonderful to prepare. I want to teach you the real authentic way of making Chile. I always use brisket for the beef for its flavor and tender flaky characteristics. For my family I purchase a whole brisket for both barbeque and Chili. There are two basic parts of the brisket. The plate, which is the long flat piece, which is perfect for barbeque. See my recipe in the book for the best “Texas Brisket” ever. The other piece is called the deckle; it’s the thicker rounder part with lots of fat between. This is excellent for making Chili. But if the store where you shop only has the plate or sometimes called flat cut this will work nicely as well. This recipe calls for a longer cooking time than the ground beef one. The reason is the meat needs more simmering to become tender and flaky. 3 lbs.

Brisket, cut into small chunks and trimmed of fat

1 tbsp.

Olive oil

1

Onion, medium diced

1

Green Bell Pepper, medium diced

1

Jalapeno, finely diced

3

Fresh Roma Tomatoes, medium diced or 2 regular ripened Tomatoes

2 cloves 2 cups

Garlic, chopped finely

Beer, preferably lager

3 tbsp.

Chile Powder

2 tsp.

Cumin Powder

1 tsp.

Garlic Powder

1 ½ tbsp.

Kosher Salt

2 tbsp.

Raw Sugar, or White Sugar

½ tsp.

Cayenne Pepper

1 tsp.

Cocoa Powder

3 shots 3 shots 1-28 oz. can Diced Tomatoes

Hot Sauce

Worcestershire sauce



Real Texas Chili (continued) 1 - 28 oz. can Crushed Tomatoes 1 - 28 oz. can Tomato Puree 1 Bay leaf Several grinds of fresh Black Pepper In a large soup pot with a thick bottom over high heat add olive oil. Add in diced trimmed brisket and brown meat. Add onions, peppers and sauté until translucent. Add tomatoes and cook down so there is no liquid. Add the garlic and continue to cook for 1 minute. Add the chile powder, cumin, cayenne, salt, sugar, cocoa powder, and bay leaf, and fresh black pepper. Stir for 1 minute until all ingredients are fully incorporated. Pour in the beer and reduce until almost dry. Add the canned tomatoes, hot sauce, and worcestershire sauce. Stir gently, bring to a boil and reduce to a simmer. Cook for 3 1/2 to 4 hours or until the brisket is tender and starts to fall apart. You might need to add 2 more cups of water if the Chile is too thick. Taste for salt you might need to add more for your liking.



Salads and Dressings

Basil Jalapeno Dressing Salad dressing is simple to make and keep a very long time in the refrigerator. Store bought dressings are expensive and have preservatives to keep them fresh. Spend the money on quality olive oil and vinegars and you will get so much more out of your dollar. A vinaigrette takes seconds to make and has endless combinations for variety. Once you get the hang of it you will never go back to the other stuff. 1

Shallot

1 clove 1 tbsp.

Garlic, peeled

Dijon Mustard

1 ½ tbsp. Honey ½

Jalapeno Pepper, seeded

1 oz.

Fresh Basil, no stems (about 2 grocery packs)

1/3 cup

Red Wine Vinegar

1 cup ½ tsp.

Olive Oil

Kosher Salt Fresh Ground Pepper to taste

Place all ingredients in blender. Starting on slow and turning gradually up to high, blend all ingredients until well combined and emulsified. This means the

dressing will not separate and has a creamy thick consistency. Pour into a Mason jar or container and refrigerate.

Pink Grapefruit Blood Orange Vinaigrette One of my most popular salad dressings. I think that its versatility for many uses makes it one of my favorites. Excellent to drizzle over grilled fish, or use as a marinade for shrimp. For summertime this dressing has to be in the refrigerator at all times. This recipe has little oil. By using the fresh pink grapefruit juice you can offset the recipe to a fresher, healthy version. Shallot, minced finely

1 1 med. clove

Garlic, minced finely

2 tbsp.

Finely minced Chives

1 tbsp.

Fresh chopped parsley

1 tbsp.

Fresh chopped Basil

1 tsp.

Fresh Thyme, minced finely

½ tsp.

Finely minced Jalapeno

½ tsp.

Kosher Salt

Fresh Ground Black Pepper to taste



2 tsp.

Sugar

1 tbsp.

Honey

1/3 cup

Blood Orange Vinegar, or Champagne Vinegar

2/3 cup

Fresh Pink Grapefruit Juice, Or Tangerine

Juice ½ cup

Olive Oil

Chop all ingredients finely, place into mixing bowl. Add salt, pepper, sugar, honey, vinegar, and pink grapefruit juice. Drizzle in olive oil slowly while mixing. Cover and refrigerate until 5 minutes before serving. Always take dressing out from the refrigerator and let set for 5 minutes. This will let the olive oil warm up and distribute properly throughout the dressing.

Caesar Dressing If there is one dressing worth making yourself, this is it. Over the years Caesar dressing has become somewhat mundane. The secret is to use a wooden bowl that will become “seasoned”. Never wash this in the dishwasher. This should be used for the dressing every time. Over time the bowl will take on a character of its own. In restaurants this is how this salad became so popular. The dressing was made tableside and the salad was a true experience. Somehow this lost its way and now we accept this thing brought to you from the kitchen. Go out and purchase a quality wooden salad bowl and bring the tradition back to where it belongs. 4

2 cloves

Whole Anchovies Garlic

4

Egg Yolks

1 ½ cup

Olive Oil or Vegetable Oil

1

Lemon

¼ cup

Red Wine Vinegar

1 tbsp.

Dijon Mustard

½ cup

Parmesan Cheese

2 shots 2 shots 1/8 tsp.

Hot Sauce

Worcestershire Sauce

Dry Mustard Powder



Fresh Ground Pepper to taste

Dressing can be done by hand but a food processor works best. A blender can also work quite nicely. In a food processor add egg yolks, garlic, anchovies, Dijon mustard and juice from 1 lemon. Turn processor on and slowly add the oil into the yolks. Drizzle slowly at first as the dressing will begin to thicken as more oil is added. Once all the oil is incorporated, add red wine vinegar, hot sauce, worcestershire sauce, fresh pepper, and parmesan cheese. Pulse until all ingredients come together. If dressing is too thick you can adjust by adding more lemon juice or water to desired consistency. Taste to season. The dressing can break (separate back to oil and vinegar). Usually when the oil is added too fast, and the dressing separates. You can bring it all back together by rewhipping in another egg yolk. Start with a clean bowl and slowly whip the broken dressing into the yolk. This is important to whip broken dressing into yolk. It won’t work adding a yolk to the dressing.





Chambord Bacon Dressing This is my dressing for spinach salad. I serve it hot. The Chambord and rice vinegar gives this bacon dressing its kick. Take the time to remove the seeds from the raspberries. The pure pulp is wonderful for a salad dressing base. The bacon fat also adds a great flavor instead of using all olive oil.

2 strips

Bacon, or Turkey Bacon, finely diced

1 med.

Shallot, finely diced

1 tbsp.

Dijon mustard

½ cup

Chambord liqueur

1 cup

Fresh Raspberries, pushed through a mesh screen (pulp only no seeds)

¼ cup

Seasoned Rice Wine Vinegar

½ cup

Olive Oil

1 tsp.

Sugar

¼ tsp.

Fresh Black Pepper

Cook bacon in a large sauté pan over medium high heat. When bacon is browned, add the shallots and sauté for 2 minutes. Deglaze pan with Chambord. CAREFUL this will flame if using a gas burner, light a match for electric burners. Pour in raspberry puree, Dijon mustard, black pepper, rice vinegar, olive oil, and sugar. Mix together with a wire whip and serve immediately.

Dressing can also be served cold. Cool in the pan for 45 minutes and pour into a container. Let dressing sit for 15 minutes before serving cold.

Danish Blue Cheese Dressing Nothing tastes better than homemade blue cheese dressing. No preservatives and truly easy to make. Stores for a long time in the refrigerator, I don’t know why people buy the store bought blue cheese dressing. You can control the type of cheese you put in. I prefer to use a Danish blue but if you have a different type you like go ahead and use it. Try to stay away from the stinky blues like Gorgonzola and keep with a milder blue. Although tempting, try not to use crumbled blue cheese because it can be dry and less flavorful. Breaking up the lumps yourself will impart the flavors of the cheese into the dressing. If you’re a fan of large chunks in your dressing, you control the consistency to your liking. The next time you make chicken wings do yourself a favor and make the blue cheese dressing yourself. You won’t be disappointed.

2 cups 1 cup

Sour Cream

Mayonnaise

1 1/2 cups Heavy Cream

1 cup

White Vinegar

1 tsp.

Garlic Powder

1/4 tsp.

White Pepper, can substitute Fresh Black Pepper

2 tsp.

Kosher Salt

2 tsp.

Worcestershire Sauce

1 tsp.

Hot Sauce

4 oz.

Danish Blue Cheese

1 tsp.

Fresh Chopped Parsley (optional)

In a large mixing bowl add the sour cream, mayonnaise, vinegar, hot sauce and worcestershire sauce.Mix together with a whisk. Add garlic powder, salt and pepper, mix again. Crumble the cheese into desired chunks, sprinkle into dressing. Add fresh chopped parsley and fold together. Pour into jars or containers, refrigerate overnight for best results.

Sherry French Dressing This is a popular dressing to have if the salad is pre tossed like a Caesar. Brandy is also a substitute for the sherry in the dressing. Excellent for dinner parties.

2 cups

Mayonnaise

¼ cup

Ketchup

1 tbsp.

Worcestershire Sauce

1 ½ tbsp. Sherry Wine Pinch

Cayenne Pepper

¼ tsp.

Garlic Powder

Mix all ingredients and add fresh ground pepper to taste.





New Age Waldorf Salad This recipe I created from the old traditional classic recipe. The old recipe contains mayonnaise, I tried to make it healthier for the modern era. Celery root is the other vegetable most people have trouble using. Instead of celery stalks, I incorporated the root into the recipe. The salt and lemon juice will pull the natural juices out and create a natural dressing. If you never tried celery root, it’s a great way to introduce this healthy vegetable to your diet. The candied pecans add a sweet and spicy dynamic to the salad. Traditionally you use walnuts. Pecans are a better alternative and have less of a bitter aftertaste.

1 large 1

3 cups

Apple, Granny Smith, or your favorite type peeled, julienned, sprinkle with lemon juice, Mixed Greens or Romaine Lettuce

8

Sugar Snap Peas stringed cut lengthwise

½

Red Pepper julienned

½

Carrot, peeled, juliened

1 stalk

2

Celery Root, peeled, julienned sprinkle with lemon juice

Green Onion, cut on bias (angle Cut)

1

Lemon, juiced

2 tbsp.

Olive Oil Sea Salt, or Kosher Salt

pinches Candied Pecans ½ cup

1 tsp

Pecans, or Walnuts Vegetable Oil

2 tbsp.

Agave, or Maple Syrup

¼ tsp.

Cayenne Pepper (optional)

3 pinches

Sea Salt, or Kosher Salt

Start this salad by making the candied pecans. Heat oil in sauté pan over medium temperature. Add pecans, agave, salt and cayenne pepper. Cook for 3-4 minutes, bubbles will form in the pan. Be careful not to burn nuts or the sugar syrup. This will make a candy coating for the nuts. Pour on parchment paper and cool in the refrigerator. You can speed this up by placing the parchment on a sheet pan and place in the freezer. Place the celery root into a mixing bowl. Add olive oil, salt and lemon juice. Let New Age Waldorf Salad (continued) sit for 810 minutes to create its own dressing. Don’t wait too long, the celery root will become soft and limp. Add apples and toss together. While you are waiting on the celery root, prepare the rest of the salad. Place greens in the center of the chilled salad plates. Sprinkle carrots, sugar snap peas, green onion, and red pepper around the base of the greens. Place back into refrigerator until ready for serving. Take the celery root and apple mixture and adjust seasoning if needed. Place on top of greens. Spoon dressing on top of the celery root and apple

mixture. Drizzle remaining dressing around the rest of vegetables. Top with candied pecans. Serve immediately. Serves 2 pp.

Golden Beet Salad I like to make many salads using natural citrus instead of vinegar. When golden beets are in season I prepare this salad several times a week. The salt and lemon pull out the natural juices and make its own dressing. You will see a yellow color in the dressing if done correctly. The beets become sweet with the right amount of crunch. Try using red or striped beets. The “method of procedure” is the same, and you will receive the same wonderful result.

2 large

Golden beets, peeled, remove any green part, julienned

1

Lemon, juiced

2 tbsp.

Olive oil

2 pinches 1

2 cups 6 whole

Sea Salt, or Kosher Salt, use 3 pinches

Avocado, peeled, thinly sliced lengthwise Arugula, washed

Grape Tomatoes, or Cherry Tomatoes, cut lengthwise

Place the julienned beets into mixing bowl. Add olive oil, lemon juice, and salt. Let sit for 8-10 minutes. The acid and salt will make its own dressing. Make sure you let sit for the appropriate time or the beets will be too crunchy. The natural juices will make the beets sweet and remove any bitter taste. Be careful

not to wait too long or the beets will wilt and become limp. While you’re waiting fan out sliced avocado on chilled salad plate. place arugula in the center of the plate. When the beets are finished, taste to correct any seasoning. Place the beets on top of the arugula. Garnish sliced tomatoes around the salad. Spoon the dressing on top of the beets, and drizzle around the avocado and tomatoes. Serve immediately, remember this will wilt quickly. Serves 2 pp.





Fennel Arugula and Avocado Salad Fennel has a great licorice taste. Slicing thin and soaking it in ice water will make it even more crispy. The arugula, cilantro, and mint, will complement this salad quite nicely. Lemon juice and salt will pull out the natural flavors, and create its own natural dressing. Fresh crushed coriander seed gives that extra special dynamic.

1 Bulb

Fresh Fennel, very thinly julienned



(soaked in ice water for crispiness)



(Save 1 top sprig for garnish)

2 tbsp.

Olive Oil

1

Lemon, juiced

2 pinches 3 pinches

Sea Salt, or Kosher Salt

Fresh Ground Black Pepper to taste

¼ tsp.

Fresh crushed Coriander Seed, or Coriander Powder

½

Red Pepper, julienned

1 tbsp.

Fresh Cilantro, finely chopped

1 tsp.

Fresh Mint, finely chopped

3 cups

Arugula, washed, dried

1

Avocado, thinly sliced lengthwise

1 tsp.

Fresh Chives, or Green Onion, finely chopped

Drain fennel from ice water and place into mixing bowl. Add olive oil, lemon juice, salt, black pepper, coriander seed, red pepper, cilantro, and mint. Toss lightly to incorporate all ingredients. Let set for 8-10 minutes to create its own dressing. Don’t let out too long or the fennel will become soft and limp. While waiting on the fennel mixture, prepare the rest of the salad. Fan the avocado around outer part of the chilled plates. Place the arugula in the center of the plate. Place back into refrigerator until service. Taste the fennel mixture for season, adjust if needed. Place fennel mixture on top of arugula. Spoon dressing on top of fennel and drizzle remaining dressing around the outside of the salad. Top with small pieces of fennel leaves. Serve immediately. Serves 2 pp.





Tabbouleh Salad This fresh healthy salad is wonderful on a summer day or picnic. A great alternative to potato salad or coleslaw. The fresh herbs and vegetables make the bulgur wheat come alive. Traditionally a Mediterranean dish served with grilled meat. Easy to make and assemble and can last for days. You need to refrigerate for at least 3 hours for the flavors to marry. I always make it a day in advance so the salad can sit overnight to impart all of the flavors.

1 cup 2 cups ¼ cup

Bulgur Wheat (cracked wheat, fine or medium grind)

Boiling Water

Fresh Lemon Juice, no seeds

1/3 cup Extra Virgin Olive Oil 1/3 cup Fresh chopped Mint leaves ½ cup

Fresh chopped Parsley, washed

1 tsp.

Garlic, minced

½ tsp.

Ground Cumin

½ tsp.

Ground Cardamom



Fresh Ground Black Pepper to taste

2

Ripe Tomatoes, seeded, medium diced

1

Cucumber, peeled, seeded, medium diced

1

Green Bell Pepper, seeded, finely diced (optional)

1 tbsp.

1 cup

Jalapeno Pepper, finely diced (optional) Diced Black Olives (optional)

Start this recipe in the morning because the bulgur wheat has to rehydrate for at least 4-6 hours. In a large mixing bowl pour the hot water over the bulgur wheat and cover. Squeeze out any excess water. Add lemon juice, olive oil, mint, garlic, black pepper, cumin, cardamom and parsley. Cover, toss well, and refrigerate 3 hours, overnight works best. Just before serving, add the remaining vegetables, olives. Toss lightly and serve.

Cucumber Apple And Tomato Salad This is an quick and easy summertime salad. It is fresh and fun letting the natural flavors come alive. The salt and lemon will extract the natural juices and make its own dressing. Now that you have ripe tomatoes and cucumbers year around it can be made all the time. I personally can eat the salad every day!!

2 large 2

Granny Smith Apples, or favorite type, skin on rough chopped

1

Red Onion, small diced

1 tbsp.

Fresh Cilantro, finely chopped

1 tsp.

Fresh Mint, finely chopped

½ tsp.

Fresh Garlic, finely chopped

1 tsp.

Fresh Italian Parsley, finely chopped

3 tbsp.

Olive oil

2

Lemon Juiced

1 tsp.

Kosher Salt

2 cups 6

Cucumbers, large chop (peel strips of skin away leaving part of it behind, seed)

Fresh Black Pepper to taste Cherry or Grape Tomatoes, cut lengthwise

Mixed Greens, or Romaine, washed, dried

cups Place cucumber, apples, red onion, cilantro, mint, garlic, parsley, olive oil, lemon, salt, and black pepper in large mixing bowl. Let sit for 8-10 minutes to create its own dressing. Do not let sit too long or the cucumbers will become limp and soggy. Add tomatoes, toss lightly. Taste for season and add salt if needed. Place greens on chilled salad plates. Spoon salad on top of greens. Drizzle remaining dressing all over salad. Serves 4-6 pp.





Jicama Salad Jicama is a sweet and crunchy root. The lemon juice and salt will extract out its natural juices and produce a wonderful natural dressing. Jalapeno, mint and cilantro will add an additional dynamic. Pumpkin seeds are excellent for health, and create an extra crunchy texture.

1 large

Jicama Root, peeled julienned

(make sure root is firm to touch, not soft)

1

Apple, Granny Smith, or your favorite type peeled, julienned

½

Jalapeno Pepper, finely diced (optional)

½

Red Bell Pepper, julienned

2 tbsp.

Olive Oil

2

Limes, juiced

2 pinches 3 pinches

Sea Salt, or Kosher Salt

Fresh Ground Black Pepper to taste

1 tbsp.

Fresh Cilantro, finely chopped

1 tsp.

Fresh Mint, finely chopped

3 cups

Mixed Greens, or Romaine Lettuce washed, dried

8

Sugar Snap Peas, or Snow Peas, stringed cut lengthwise

1 tbsp.

Raw Pumpkin Seeds

Place jicama and apple in mixing bowl. Add jalapeno, red pepper, olive oil, lime juice, salt, black pepper, cilantro, and mint. Toss lightly so you won’t break apart jicama. Let sit for 8-10 minutes to create its own dressing. Do not wait too long or the jicama will become soft and limp. While waiting on the jicama mixture prepare the rest of the salad. Place greens in the center of chilled salad plates. Add sugar snap peas around the greens. Place into refrigerator until ready for service. Taste jicama for seasoning and adjust if needed. Place jicama mixture on top of greens. Spoon dressing on top and drizzle remaining dressing around the salad. Sprinkle pumpkin seeds on top and around the salad. Serve immediately. Serves 2 pp.





Shrimp Remoulade This is a wonderful appetizer or salad. Born in the south, the tradition of a simple shrimp cocktail salad still lives on. You can still find this on the menu in New Orleans restaurants. This dish is basically a shrimp cocktail on a bed of lettuce, with a homemade mayonnaise dressing. The longer you leave the shrimp in the liquid the stronger the flavor. Make sure you shock the shrimp with ice to prevent overcooking. 2 lbs.

6 cups

16-20 shrimp, or 21/25 Shrimp Water

¼ cup

Old Bay Seasoning, (2 times)

1

Bay leaf

2 cloves

Garlic, Whole

1 tsp.

Mustard Seed

1 tsp.

Coriander Seed

1

Lemon, cut in half

½

Onion, rough chopped

1 stalk 1 sprig

Celery, rough chopped

Fresh Parsley

2 heads

6 cups 2 cups

Trimmed Romaine Lettuce, washed, finely chopped (ribbon Style)

Fresh ground Black Pepper to taste Ice

Remoulade Sauce, (see recipe)

In a large pot combine the water, with all the other ingredients besides the shrimp. Bring to a boil and reduce to a simmer. Let simmer for 20 minutes to let flavors combine. Place in the shrimp and cook for a few minutes until they are done. Do not over cook! Remove from the heat and drain half of the water into the sink. Pour 6 cups of ice cubes into pot to cool the shrimp. Add the other ¼ cup of old bay spice to add flavor to the remaining liquid. Refrigerate until ready to serve. Peel and devein the shrimp and place on a bed of finely chopped lettuce. Drizzle remoulade sauce over shrimp and lettuce. Serves 4 people.





Remoulade Dressing A true homemade mayonnaise based dressing. Classically this dressing originated around Louisiana as the sauce for an appetizer. It can also be considered as shrimp salad in other areas. This robust and lemony dressing can be used as a dipping sauce, or on your favorite crab cake. Take your time adding the oil. Drizzle slowly while whisking rapidly. This will create a thick mayonnaise. After adding the other ingredients the sauce will be the right consistency. Creole Mustard is a must for this recipe, but if you have to substitute use coarse ground mustard and add another 1 tsp. horseradish. Egg Yolks

2 ¼ cup

Olive Oil

¼ cup

Vegetable Oil

1 tbsp.

Creole Mustard

2 tbsp.

Ketchup

1 tsp.

Horseradish

½ tsp.

Worcestershire Sauce

½ tsp.

Hot Sauce Lemon, juiced

1 ¼ tsp.

Garlic Powder

1/8 tsp.

Cayenne Pepper

1 tbsp.

Chives, finely chopped

1 tsp.

Fresh chopped Parsley

1 ½ tsp. Capers, finely chopped Place egg yolks into medium mixing bowl. Add Creole Mustard and whip rapidly. Slowly drizzle in the olive and vegetable oil to blend. Whisk rapidly until all oil is used. The dressing should be thick. Squeeze in lemon juice, no seeds! Add the remaining ingredients and mix thoroughly. Wrap tightly and refrigerate until serving.

Ambrosia Salad This is my favorite summer salad. My guests will expect this at any summer barbeque event. The simple fresh fruit flavors married with the cream, coconut, nuts and marshmallows make a heavenly fruit salad for the summer. Make sure you drain the fruit well before folding in the whipped cream. You don’t want to have the ambrosia soupy. When in season fresh cherries work well. After pitting cherries, blot on paper towels then fold in lightly to prevent bleeding. 1

1 bunch

Ripened Pineapple diced and place in colander to drain Green or Red Grapes, washed & halved

2 sm. cans Mandarin Oranges, drain w/ pineapples

1 bag 1 bag 4 oz.

Sweetened Coconut

Mini Marshmallows

Macadamia Nuts, toasted & rough crushed

After draining pineapples and mandarin oranges, lay out on paper towel. Place grapes on paper towel to dry as well. Mix the fruit with the marshmallows in a large mixing bowl. Mix the rest of the ingredients together. Whip heavy cream with the sugar and vanilla in a separate bowl. Fold in the whipped cream. Wrap tightly and refrigerate for a least 2 hours before serving.

1 ½ pints Heavy Whipping Cream ½ tsp.

Vanilla

¾ cup

Sugar

Whip heavy cream, vanilla and sugar. Fold whipped cream into fruit and marshmallow mixture. Let set for 1 hour before serving.

Entrees

Miso Glazed Chilean Sea Bass This is one of my favorite fish dishes of all time! The fresh vegetables combined with the broth makes the perfect paring for Chilean Sea Bass. The marinade for the fish makes a great crust and seasons the sea bass in a way to die for. Chilean Sea Bass is a cold water fish so the oily omega 3 oils are excellent for heart health. One trick is to ask your seafood person to give it to you still frozen. This is the only way it comes and refuse to buy it already thawed out. It tends to go bad quickly and give an off taste. It will thaw out easily in the refrigerator or you can even marinade it still slightly frozen. This fish is expensive and will ensure that you will have the freshest fish for your dish. 2-6 oz. Filets Chilean Sea Bass, (can use halibut if too expensive or not available) MARINADE 1 tbsp. White Miso Paste 2 tbsp. Tamari Sauce or Soy Sauce 1 tsp.

Fresh chopped Garlic

1 tsp.

Fresh grated Ginger Root Fresh ground Pepper to taste

BROTH & VEGETABLES

2 cups

Chicken Broth or Vegetable Broth

2 tbsp.

1 clove 1 chunk 1 whole 1 cup

Tamari Sauce or Soy Sauce Garlic

Fresh Ginger Root, (about size of a quarter)

Baby Bok Choy, julienne cut

Baby Spinach Leaves

Miso Glazed Chilean Sea Bass (continued) 1

Scallion, cut on angle slices

2

Crimini or button mushrooms, sliced thinly

10 Snow peas, julienne cut Marinade the sea bass in the miso, tamari, garlic, ginger, and fresh pepper for 1 hour in the refrigerator. Preheat oven to 400 degrees. Wipe off garlic and ginger from the filets to prevent from burning. Using a hot sauté pan with a slight amount of vegetable oil. Place filets in pan and move in circular motion rapidly for 15 seconds to prevent from sticking. Reduce heat to medium temperature and cook for 1 minute on stove. Place into 400 degree oven. While the fish is cooking pour chicken broth into a medium saucepot. Add garlic clove, ginger chunk, and tamari and simmer on stovetop. Place the bok choy, spinach, mushrooms, and scallions on a large soup bowl, in that order. Cook sea bass for about 6-8 minutes depending on the thickness of the fish. Sea bass has a thick flesh so it has to cook all the way through. You can tell when it is done when the

filets begins to flake or the flesh is tight when pressed with your finger. Remove from oven. With a spatula remove the fish from pan. Being careful not to leave the crust in the pan. Place the crust side up on top of the vegetables. Turn the BROTH up to a rapid boil, and remove the garlic and ginger chunk. Pour the broth evenly on the side of the vegetables NOT on top of the fish and serve immediately. The hot broth will cook the vegetables and give a great crunchy flavor to the dish. Serves 2 pp.

Seared Halibut w /Saffron Broth I love to cook fish! Halibut can be tricky and can be dry and chalky if overcooked. This recipe can help even if you mess it up. The saffron broth will help add moisture to the fish and insure success. The fresh spinach and sprouts add a great contrast to the cooked vegetables and will wilt perfectly when the steaming hot broth is poured over top. Pernot is a French liqueur and will accent the fresh fennel and saffron. White wine will substitute, but it’s well worth getting a bottle of Pernot for your pantry. 2 6-8 oz. Fresh Halibut 1 tbsp.

Olive Oil

½ tsp.

Sea Salt or Kosher Salt Fresh ground Black Pepper to taste

SAFFRON BROTH 1 tbsp.

Olive Oil

1

Onion, julienne sliced

1

Carrot, julienne sliced

1 bulb 1 tbsp.

3 cups

Fennel, julienne sliced (save 1 fennel top sprig)

Fresh chopped Garlic Chicken Broth, or Vegetable



10 threads Saffron, ¼ tsp. 2 tbsp.

2 cups 1 cup

Pernot, or White Wine Baby Spinach

Sunflower Sprouts, can use Pea or Bean Sprouts

Preheat oven to 400 degrees. Season fish on both sides with salt and fresh pepper, set aside. Heat olive oil in large pan on medium heat. Add sliced onions and cook until browned. Add carrot and fennel, continue cooking for 1 minute. Add chopped garlic and sauté for additional minute. Add Pernot or White wine. Be careful with Pernot will ignite and flame up if you’re using a gas stove. Pour in chicken Seared Halibut w/Saffron Broth (continued) broth. Add saffron and fennel sprigs breaking it into small pieces. Simmer for 3-4 minutes and turn off heat. Add olive oil in separate pan on medium high heat. Sear fish by placing in pan and quickly using a circling motion to prevent sticking. Cook for 1 minute and turn fish over, place into preheated oven. Bake for 4-5 minutes depending on the thickness of the fish. If the halibut is thinly cut reduce time to 2-3 minutes. DO NOT OVERCOOK! Halibut will be dry. While the fish is baking place spinach and sprouts into serving bowls or large soup bowls. Remove fish from oven. Using a spatula place fish on top of the spinach and sprouts. Bring the saffron broth to a rapid boil and pour over fish, saving the cooked vegetables for the garnish on top immediately. Serves 2 pp.

Chipotle Seared Salmon w/ Garbanzo Coconut Corn Sauce This dish has a lot of unique flavors that tie together perfectly. The garbanzo coconut corn sauce is creamy and delicious. The garbanzo beans add extra protein and are really healthy and boost the dish in nutrition. If you don’t care for them it is barely noticeable. So if your family has problems eating them it is a great way to introduce this healthy bean. Garbanzo Miso is available in most gourmet stores and does not contain soy. Soy as we all know is controversial socially right now and contains estrogen. 2 6-8 oz. Salmon Filets 1 tsp.

Chipotle Powder

1 tbsp.

Olive Oil



Sea or Kosher Salt Fresh ground Black Pepper to taste

GARBANZO COCONUT CORN SAUCE 1

2 cloves 1 ear

Onion sliced Fresh Garlic

Fresh Corn, cut off the cob (save corn for garnish)

Garbanzo Beans

1 cup 2 cups

Chicken Broth

2 tbsp.

Garbanzo Miso, can substitute White Miso

1 tsp.

Chile Powder

1 can

Coconut Milk

Chipotle Seared Salmon w/Garbanzo Coconut Corn Sauce (continued) GARNISH 1 tbsp.

Olive oil

1

Onion, jullienne cut

1

Baby Bok Choy, chiffonade (cut into ribbon slices)

Can substitute Spinach

Baby



1

Red Bell Pepper, juliienne cut

8

Sugar Snap Peas, stringed cut in half lengthwise

1

Clove Fresh Garlic, chopped finely

1 tsp.

Fresh chopped Chives, or Green Onions



Pinch of Sea or Kosher Salt Fresh ground Black Pepper

Season salmon filets with salt, black pepper and chipotle powder. Rub the filets to evenly cover the fish entirely and set aside. Heat olive oil in a saucepot on medium heat. Add sliced onions and cook for approximately 3 minutes to brown well. Add cloves of garlic, garbanzo beans, and chili powder and cook for another minute. Pour in chicken broth, cut corn cob in half, add to sauce. Bring to a boil, reduce to a simmer. Simmer sauce for 5 minutes. Add coconut milk and simmer sauce for another 5 minutes. Pour into blender and puree until sauce is creamy, blending well. BE CAREFUL!! Don’t overfill blender, the sauce is hot and you don’t want it to explode all over you. Placing a clean rag on top can insure you from getting burned. Heat olive oil in sauté pan over medium heat and sear salmon filets on both sides. Cook salmon medium rare usually 2 minutes for each side, depending on the thickness of the fish and set aside. Heat olive oil in sauté pan over medium heat. Add onions and sauté until browned Add red bell pepper, bok choy, peas, cut corn, and garlic. Lightly season with salt and pepper, sauté for 1 minute. Place garnish in serving bowls, place fish on top. Pour sauce around the fish and garnish with chives. Serves 2 pp.





Grilled Lavender Trout This dish is a fantastic quick summer dish but I love to eat it anytime I find fresh trout in the market. Fresh lavender might be hard to find but you can usually find it dried in upscale markets. You can also buy the plant and expand your herb garden. The lavender complements the trout very well and adds a great flavor to the mild fish. Don’t be afraid to use lavender it adds a wonderful perfume to the flesh, I recommend to try this herb most people are afraid or don’t know what to do with it. Be brave and take a risk with this the next time your entertaining friends or family. Your guests will be pleasantly surprised and you will look like a true top chef! 2

Fresh Trout Filets, Rainbow, or try to find Red Trout / with the skin

1 tbsp.

Olive Oil

1 tbsp.

Chopped Garlic

1 tsp.

Fresh Lavender Buds, (purple part only) chopped finely

1 lemon

Lemon juiced

Sea Salt to taste Fresh ground Black Pepper to taste

1 tbsp.

Olive Oil

10

French Green Beans, stringed and blanched in salted water and shocked in ice water

10

Sugar Snap Peas, stringed and cut lengthwise

6

Purple Potatoes, (can use Yukon Gold or Red Bliss) until fork

tender, 4

1 bunch

(and shocked in ice water) Baby Yellow Squash and cut lengthwise Swiss Chard or Rainbow Chard, (optional)

Marinate the trout filets in the olive oil, lavender and chopped garlic for 1 hour in the refrigerator. When ready to grill make sure the grill is very hot and oiled to insure good marks and prevent from sticking. Season each filet with a pinch of sea or kosher salt for each filet, and grind fresh pepper to your liking. Place the filets on the grill and let cook for about 1 minute. Make a quarter turn to make the desired cross marks and cook another minute. Turn the trout over to the skin side and finish cooking approximately another minute. Trout cooks very quickly depending on the size and thickness of the filets. Using a spatula is the easiest way to remove from the grill without breaking the filets. The skin might come off in this process. If not you can easily pull it off with a pair of tongs and place on a Grilled Lavender Trout (continued) serving platter. Juice the lemon over the top of both filets. Lightly sauté the potatoes, peas, and green beans with another tbsp. of olive oil, 2 pinches of salt, and fresh ground pepper, and place around the trout. You can also separately sauté swiss chard in olive oil and fresh chopped garlic and a little pinch of salt for additional twist. I like to have more vegetables for my family. Be careful don’t cook more than 1 minute the chard should be tender but still crunchy. Serves 2 pp.

Maryland Style Crab Cakes Everyone tries to duplicate the Maryland crab cake recipe. There are many ways to make this crispy golden brown jewel. Living in Pennsylvania for many years I have eaten a lot of crab cakes. Some of them good, some of them terrible, and some just different. I collected all my favorite characteristics and tied them together to form the perfect crab cake. I prefer to sauté my cake but this recipe is perfect to deep fry as well. For a cocktail party scoop 1 tbsp. balls and form into mini cakes. The cooking time is cut down by half and this recipe makes a lot of mini crab cakes. Serve with remoulade or tartar sauce. 1 lb. ½ cup

Blue Crabmeat, lump or backfin, picked for shells

1 stick of Butter

½ cup

Onion, finely chopped

½ cup

Celery, finely chopped

¼ cup

Bell Pepper, finely diced

1 clove

Garlic, finely chopped

¼ cup

Green onions, finely chopped

1 tbsp.

Dijon Mustard

1 tbsp.

Mayonnaise

1 tsp.

Worcestershire sauce

1 tsp.

Hot Sauce

1 tsp.

Old Bay Seasoning

1

Egg, slightly beaten

Fresh Ground Pepper to taste

1

Lemon, juiced

1 tsp.

Parsley, finely chopped

Maryland Style Crab Cakes (continued)

1 cup

Panco Breadcrumbs, or regular style

Sautéing the Crab Cake:

1 cup

Panco Breadcrumbs, or regular style

3 tbsp. Butter 2 tbsp. Vegetable Oil Pick all crabmeat to check for shells, place in mixing bowl. Melt butter in sauté pan over medium heat. Add onion and celery and cook for 4-5 minutes until the vegetables are well browned. Add green pepper and garlic and sauté for 1 minute, remove from heat and set aside to cool. In the mixing bowl add beaten egg, mustard, and mayonnaise to the crab. Mix carefully to prevent the lumps of crab from breaking up. Add worcestershire sauce, hot sauce, old bay seasoning, parsley, green onion, and breadcrumbs. Pour in celery onion mixture and blend thoroughly. Cover tightly and refrigerate. Form crab cakes into balls; use an ice cream scoop for even portions. Form into small hockey pucks and place on a sheet pan. Sprinkle remaining breadcrumbs on top of crab cakes. In a large sauté pan over medium high heat add remaining butter and vegetable oil. Make sure

oil is hot before placing the crab cake into the pan. Place crab cakes into pan careful not to overcrowd the pan. This will not sear the crab cake like you need. Cook the recipe in two batches if pan isn’t big enough. Cook cakes for 3-4 minutes until browned and crispy. Flip over cake and repeat the process until the crab cake is browned all over. Remove from pan and place on paper towel to soak up additional fat. Serve immediately.

Red Curry Shrimp in Thai Broth This is a recipe that you won’t find in most Thai restaurants. I love Thai cuisine. Its fresh, healthy, and full of flavor. If spicy isn’t for you just skip the chili it won’t matter one bit. Kaffir leaf is sometimes hard to find but if you are nice to your local Thai place, they might sell it to you. Fresh lime juice can be substituted. Add it at the end with the fish and tamari sauce. 1 lb.

16/20Shrimp, shell on, peeled (Save shells for broth)

1 tbsp. Thai Red Curry Paste 1 tbsp. Fresh chopped Garlic 1 tsp.

Fresh Lemongrass, center purple part only, finely minced

1 tbsp. Tamari Sauce or Soy Sauce 1 tbsp. Fresh Thai Basil, can substitute regular Basil 1 tbsp. Vegetable Oil THAI BROTH 1 tbsp.

4 cups

Vegetable Oil Chicken Broth, or Vegetable Broth

1

Onion, julienne cut

2

Green Onions, rough chopped

1 stalk

Lemongrass, cut in half lengthwise

1 clove

Fresh Garlic

1 med. chunk Fresh Ginger Root, or Galang (Thai Ginger)

2 stalks 4 stalks 2 whole

Fresh Thai Basil, leave whole, can substitute regular basil

Fresh Cilantro

Kaffir Lime Leaves, can substitute juice of 1 lime

1 tsp.

Thai Chile, can substitute Red Chile Flake

1 tbsp.

Tamari Sauce, Or Soy Sauce

Red Curry Shrimp in Thai Broth (continued)

1 tbsp 2 cups 2

1 cup 4 stalks

Fish Sauce

Napa Cabbage, chiffonade (ribbon cut)

Green Onions, cut on bias (angle) Fresh Sunflower Sprouts, can use Pea or Bean Sprouts

Fresh Cilantro

Place shrimp in mixing bowl, add red curry paste, garlic, lemongrass, Thai basil, and tamari sauce. Mix together so all of the shrimp is coated evenly, place in refrigerator. Heat oil in saucepot over medium heat. Add sliced onions, garlic, ginger, and cook for 1 minute. Pour in chicken broth. Add shrimp shells, lemongrass, kaffir lime leaf, Thai basil, cilantro, green onion, Thai chili. Bring to a boil and reduce to a simmer for 10 minutes. Strain sauce, add tamari, fish sauce, and set aside. Heat oil in sauté pan on high, add in shrimp and cook quickly until shrimp are pink, about 2 minutes. Place cabbage, green onion, sprouts, and cilantro in serving bowls. Place shrimp on top of vegetables. Bring Thai broth to rapid boil and pour on the side of the bowl, not the shrimp. Serve immediately. Serves 2 pp.





Asian Seared Sea Scallops Many people ask me how to cook scallops. This is the best way to prepare them, I find. You can cook them the same way without the Asian marinade if you don’t care for that style. Just use salt and pepper and sear the same “method of procedure”. They will be simply wonderful this way as well. Remember the scallop is delicate and also very expensive so don’t overcook! Chewing rubber bands is definitely not the way to eat them. This is truly a sin and cooking properly will let you enjoy the true flavor of the shellfish. You might have never had them cooked properly, especially if you only had them deep fried. 8-10 large Sea Scallops (try to find dry scallops) MARINADE ¼ cup

Tamari Sauce or Soy Sauce

1 tsp.

Fresh chopped Garlic

1 tsp.

Fresh grated Ginger Root

1 tbsp. Sesame Oil 1 tsp.

White Sesame Seeds

1 tsp.

Black Sesame Seeds

1

Scallion, rough chopped

Fresh Ground Pepper to taste

1 tsp. Vegetable Oil for Scallops 1 tsp. Vegetable Oil for stir-fry Vegetables

Asian Seared Sea Scallops (continued) VEGETABLES (TO ACCOMPANY SCALLOPS)

2 whole

Baby Bok Choy, rough chopped

1

Carrot, julienne cut

10

Sugar Snap Peas, stringed and cut lengthwise

2

Scallions, cut on angle bias

1 clove

Fresh Garlic, finely chopped

1 tsp.

Fresh Grated Ginger

2 tbsp.

Tamari Sauce or Soy Sauce

Remove the abductor muscle from the scallops. This is the hard flesh on the side of the scallop that is what attaches it to the shell. Place the scallops into mixing bowl. Add tamari sauce, chopped garlic, grated ginger root, scallions, sesame oil, black and white sesame seeds, and fresh pepper. Toss lightly and marinate in the refrigerator for 1 hour, do not over marinate! Sear scallops in a hot pan with 1 tsp. of vegetable oil, preferably in cast iron. The pan must be extremely hot and do not overcrowd pan. This will make the pan cool down and you will not get a correct sear. Do two batches if you have to. If you are doing it incorrectly bubbles will appear around the sides. Cook for 2 minutes being careful not to move them around in the pan to insure a excellent crust. Turn scallops over placing them in a new part of the pan. Cook for another 1-2 minutes depending on the size of the scallop and the way you like it cooked. Do not overcook them, they should be slightly soft in the middle. TRUST ME. In another pan or wok heat oil on high heat. Add garlic and ginger and stir quickly to prevent burning. Add bok choy, carrots, snap peas, and scallions

quickly and sauté for 1 minute. Finish with the tamari sauce, toss until well coated and place on serving platter. Place scallops on top of vegetables. Serves 2 pp.

Shrimp and Corn Bowtie Pasta Everyone loves a good pasta dish, and look no further. It is quick, fun, easy, and packed with flavor. The secret is to cook the shrimp shells and corn cob in with the chicken broth. All of the flavor is in the shells. When you infuse the shells into the broth, along with the corn cobs, the flavor will come alive. This is excellent for a dinner party, that will be sure to amaze your guests. You can prepare everything in advance and have plenty of time to entertain without spending all day in the kitchen. 1½ lbs.

2 ears 1 whole 2 tbsp.

2 cups

16/20 Shrimp, whole shell on Fresh Corn, cut off cob, save 1 cob

Bay Leaf

Olive Oil Baby Spinach

1

Red Bell Pepper, medium diced

½ cup

Grape Tomatoes, or Cherry Tomatoes, cut in half

1 tbsp.

Shallots, finely diced

1 tbsp.

Fresh Garlic, finely diced

½ tsp.

Kosher Salt

¼ tsp.

Fresh Ground Black Pepper

½ tsp.

Fresh Thyme, chopped finely

1 tbsp.

Fresh Basil, rough chopped

¼ tsp.

Red Chile Flakes (optional)

4 cups 2 cups

Cooked Bowtie Pasta, al dente (slightly underdone)

Chicken Broth

½ cup

White Wine

2 tbsp.

Whole Butter, can substitute Vegan Butter

1 tbsp.

Fresh chopped Chives, or Green Onions

Shrimp and Corn Bowtie Pasta (continued) Peel and devein the shrimp, save the shells. Season shrimp with ¼ tsp. kosher salt. Pour the chicken broth in a medium saucepot and place over medium heat. Add the shrimp shells, cut the corn cob in half and bay leaf and bring to boil, reduce to simmer. Add olive oil in large sauté pan over high heat. Sauté shrimp for 1 minute until shrimp starts to turn pink. Add the corn, red bell pepper, shallots, garlic, black pepper, and remaining salt. Sauté for another minute. Pour in white wine and reduce until almost dry. Pour in shrimp corn stock straining out shells, leaf, and cob. Add chili flake, baby spinach and tomatoes, toss lightly. Reduce slightly then add pasta. Add butter and chives and stir to make a creamy sauce. Spoon into pasta bowls or pour into a serving dish. Serves 4 pp.

Shrimp Le’ Jon’s This recipe is a take from the classic French recipe. My first restaurant, The Kennett Square Inn served a version of this appetizer. Everytime I make them I get a great response. Take time to wrap the shrimp tight so it doesn’t unravel when cooking. Use a hot oven or broiler so the bacon can crisp up nicely. One of my favorite appetizers for a party. 16

Jumbo Shrimp 16/ 20’s or u12’s

¼ cup

Prepared Horseradish

2 tbsp.

Blackened Spice

16 strips

Bacon or Turkey Bacon

Fresh Ground Black Pepper

SAUCE:

2 cups

Mayonnaise

2 tbsp.

Prepared Horseradish, drained

¼ cup

Ketchup

1 tbsp.

Dijon Mustard

1 tsp.

Blackened Spice

½ tsp.

Fresh chopped Dill

½ tsp.

Hot Sauce

½ tsp.

Worcestershire Sauce Juice from ½ Lemon Fresh Ground Black Pepper

Preheat oven 425 degrees: Shell shrimp, making sure you leave the tails on, devein. Wash in cold water, towel dry. Mix up the sauce and refrigerate until serving. Season with blackened spice and fresh pepper. Toss together so spices intermingle. Place a pinch of horseradish down the vein of the shrimp. Take 1 slice of bacon and wrap around the shrimp, starting from the fat side. Continue to wrap spiraling the bacon down to the tail. This can be prepared in advance. Place on baking sheet and broil for 10-14 minutes turning the shrimp several times so the bacon cooks evenly. Drain on paper towel when done. Shrimp will curl when cooked. Depending on the size of the shrimp and heat of your oven you should be able to determine on doneness. Bacon should be crisp, not rubbery! Serves 4 people.





Grilled Garlic Shrimp When you prepare this dish you have to make the garlic noodles as well. This is an Asian style marinade with strong flavors. The grill taste of the shrimp is light. It is a must to grill the shrimp with the shell on. The flavor of the shell cooked into the shrimp is amazing. The shell also protects the meat from overcooking and drying up. It is very easy to remove the shell right before serving. Easy to prepare and takes no time to marinade. 2 lbs. 10/14 Shrimp, or 16/20, shell on MARINADE:

5 cloves ½ cup

1 cup

Garlic, rough chopped

Olive Oil Teriyaki Sauce, low sodium preferably

½ tsp.

Fresh Black Pepper

¼ tsp.

Cayenne Pepper

1 tsp.

Garlic Powder

¼ cup

Green Onions, finely chopped

2 each 1

Bay Leaf

Lemon, juiced

after grilling; 2 tbsp. Butter 2 tbsp. Teriyaki Sauce 1 tsp.

Fresh Chopped Parsley

Clean the shrimp by cutting the back side of the shell. Remove the vein that is just behind the inside of the shell. Flatten down the shrimp so it is butterflied open. Mix marinade in a large bowl. Add shrimp. Marinate for 30-45 minutes before grilling. Place on hot grill, shell side up. Grill shrimp for approximately 1 minute, You should have marks left on the shrimp. Turn over and grill for 2 minutes, making sure the shell is fully cooked before removing. Place into bowl with butter, parsley, and teriyaki sauce and toss. Remove shell or serve with shell on.

Kale Pesto Chicken w/ Zucchini Pasta Here is another quick and easy chicken dish for you. You can buy the pesto for convenience. The kale pesto can be used for many different things as well. If you’re not a kale person, I urge you to try this recipe. You might be surprised. This is one way to eat kale without making salad. The spiral cutters are easily obtainable and are really fun to use. once you get one you will use it all the time. There is also a vegetable peeler that does the same result. The Zucchini pasta is excellent and you’ll never miss the traditional, but you can use the real stuff as well. I love them both. 4

Boneless Skinless Chicken Breast, leave whole

1 tbsp. Vegetable Oil KALE PESTO

2 cups 1 cup 2 cloves

Kale, stems removed

Fresh Basil

Garlic

1 tbsp.

Pine Nuts, can substitute Walnuts

¼ cup

Olive Oil

¼ cup

Water

2 tbsp.

Grated Pecorino Romano Cheese, can substitute Vegan Rice Parmesan Cheese

½ tsp.

Kosher Salt

½ tsp.

Fresh Ground Black Pepper

VEGGIE PASTA 3 med.

Zucchini, cut into spiral pasta shape, or julienne cut into long lengthwise slices

1

Onion, julienne, cut

1

Red Bell Pepper, julienne cut

10

Sugar Snap Peas, stringed and cut in half lengthwise

Kale Pesto Chicken w/Zucchini Pasta (continued) 1 tbsp. Olive Oil 2 tbsp. Fresh Chopped Garlic ½ tsp.

Kosher Salt or to taste

½ tsp.

Fresh ground Black Pepper

1 tbsp. Fresh chopped Chives or Green Onion Place kale, basil, garlic, pine nuts, olive oil, water, cheese, salt and pepper in blender. Blend on high until everything is pureed smooth and creamy. You might need to stop blender once or twice to get the basil and kale to incorporate. Take ½ cup of pesto and place into mixing bowl. Add chicken breast and

marinate for 1 hour in the refrigerator while you chop the vegetables. Preheat oven to 375 degrees. Heat vegetable oil in sauté pan over medium high heat. Sear chicken breast for 2 minutes and turn over. Place into preheated oven. Bake for 5 minutes depending on the thickness of the chicken. While the breasts are in the oven. heat olive oil in another sauté pan over medium high heat. Sauté onions until browned. Add red bell pepper, sugar snap peas, and zucchini. Sauté for 2 minutes. Add garlic, salt and pepper, Pour remaining kale pesto and toss lightly, place onto serving dish. When chicken is cooked remove from pan and let rest 4-5 minutes. Slice chicken on an angle and place over top zucchini pasta. Sprinkle chives over top. You can grate additional romano cheese for our liking. Serves 4 pp.





Tandoori Chicken If there is one thing I would like to make that is true Indian cuisine, that would have to be Tandoori. The recipe is simple and quick to make up in advance. Remember the longer you marinate the stronger the flavor. I find that it is a must to grill the chicken on wood coals, if possible. The charred meat combined with the spices makes the dish. The marinade is flavorful, but if marinating large chunks, let set overnight. I also use the skin on the chicken to protect the meat and for imparting flavor. Some remove the skin so I let you make the choice.

1 whole 1 cup 1 tbsp.

2 cloves

Chicken, cut in half and skin removed (optional)

Yogurt

Fresh Grated Ginger Juice Garlic, minced

2 tsp.

Kosher Salt

1 tsp.

Ground Cumin

1 tbsp.

Garam Masala

1 tbsp.

Garlic Powder

1 tbsp.

Paprika

2 tbsp.

Chile Powder

1 tsp.

Cardamom powder

1 tsp.

Turmeric

¼ tsp.

Cayenne Pepper

¼ tsp.

Cinnamon

1

Lemon Juiced

1

Onion, peeled and sliced

Fresh Ground Black Pepper to taste

Wash off chicken and cut in half. Slice the sides of the meat so the marinade will penetrate throughout the chicken. In a large mixing bowl pour in the yogurt with the lemon juice. Add ginger juice, no pulp! Add garlic and all remaining spices, mix well. Place in chicken and massage marinade into flesh. Place sliced onions over the top of chicken and wrap tightly. Marinate for at least 8 hours, better if left overnight. Preheat oven to 375 degrees, you can use a charcoal grill to give the tandori a great charred flavor. If using an oven place chicken pieces on a cookie sheet and spread out evenly. Place sliced onions over top of chicken. Bake at 375 degrees for 50 minutes to 1 hour. Check chicken in the thickest area for doneness. remove from oven and let rest for 10 minutes before serving.

Smoked Paprika Chicken Chicken is boring and everyone is looking for something different to make. The key is using smoked paprika to have a deep rich flavor. This is a fast easy recipe for families on the go. It will be a great hit for your guests or family and make you look like a superstar with almost no effort at all. Try using half chipotle powder to kick up the spice and add another dynamic. Be careful, it will definitely make it more spicy, if you like the heat. Boneless skinless Chicken Breast, cut into small cubes

4

Zucchini, cut into small cubes

2

Red bell pepper, cut into small cubes

1

Onion, medium diced

1 1 tbsp.

Smoked Paprika

1 tsp.

Kosher Salt

½ tsp.

Fresh ground Black Pepper

1 tbsp.

Fresh chopped Garlic

3 tbsp.

Olive Oil

1½ cups Chicken Broth

1

Green Onion, diced

1 tbsp.

Fresh Chopped Cilantro Lime, juiced

1

Place diced chicken in mixing bowl. Add smoked paprika, kosher salt, black pepper, and 1 tbsp. of olive oil, and mix well so all the chicken is coated evenly. Add remaining olive oil in large sauté pan on medium high heat. Brown chicken pieces in pan making sure not to move them for 1-2 minutes to insure a good crust. Add onion and continue browning for 2 more minutes. Add zucchini and red pepper, sauté for another minute. Add garlic and cook 1 more minute. Pour in chicken broth and reduce for additional minute to form a sauce. Squeeze juice of lime, add cilantro and green onion. Pour over cooked rice or quinoa for a great twist! Serves 4 pp.

Sautéed Chicken w/ Lemon and Thyme I always like to cook this in the spring and summer months. Fresh lemon and thyme just go great with chicken. Searing the cutlets and making a nice brown crust is the key. This will help make the sauce richer and more flavorful. When the liquid is added it will help thicken the sauce. Depending on the thickness of the chicken cutlets, this entree should take less than 10-15 minutes from start to finish. Whenever you are running out of ideas try making this for your family 4

1 cup 1 tbsp

Chicken Breast cutlets, medium thickness Flour

Garlic Salt

1 tsp.

Fresh Ground Black Pepper

½ tsp.

Garlic Powder

2 tbsp.

Olive Oil

1 tbsp.

Vegetable oil

1 tbsp.

Flour

2 tbsp.

White Wine or Vermouth

2 cloves 1 shallot 1 tsp.

Garlic, minced

Shallot, minced

Thyme, finely chopped

2

2 cups

Lemons, just the juice Chicken Broth

Pound the cutlets evenly if they haven’t been done already. Place flour, garlic salt, garlic powder, and black pepper in a large bowl, mix well. Place cutlets in seasoned flour and toss to coat all sides of the chicken. Using a large sauté pan over medium high heat pour in both oils. Once the oil is hot add chicken breast to the pan. Cook on each side for 3-4 minutes, depending on the thickness. The chicken should have a nice brown crust. Once both sides are cooked add the shallots. Sauté for 1 minute then add the garlic, and thyme. Cook for 30 seconds then add the flour. Deglaze the pan with the white wine and fresh lemon juice. Reduce liquid by half. Add chicken broth, simmer for 3 minutes. Remove chicken breast and check sauce to taste. Pour over cutlets and serve.

Pinot Noir Braised Beef Short Ribs in Forest Mushrooms Braised short ribs in the winter are one of my favorite comfort foods. Served with the creamy jalapeno polenta, or garlic whipped potatoes is a must! There is usually a lot of fat after braising, skim off the excess and save the fat for the roux. The red wine adds a nice touch to the sauce. Forest mushrooms are excellent choice with this hearty dish. I still make short ribs at least three times during the hot months as well. 5 lb.

2 cups

Beef Short Ribs Beef broth

½ cup

Pinot Noir Wine

2 tbsp.

Tomato Paste

1

Onion, peeled sliced thinly

1 stalk 3 cloves

Celery, medium diced

Garlic, Chopped finely

1

Bay Leaf

1

Sprig of thyme

1 tbsp.

Flour for Ribs



ROUX: 4 tbsp.

Flour for roux

4 tbsp.

of Beef Fat for roux

1 tbsp.

Olive Oil

1

Shallot, finely diced

1 clove

Garlic, finely diced

1 tsp.

Fresh chopped Parsley

4 oz.

Wild Seasonal Mushrooms

Pinot Noir Braised Beef Short Ribs in Forest Mushrooms (continued) Heat oven to 375 degrees Season ribs liberally with sea salt, black pepper and flour, and rub into flesh. Brown meat on all sides, remove from pan and place into a baking dish. Brown onions in pan for 3 minutes. Add celery and garlic, sauté for 1 minute. Add bay leaf and sprig of thyme. Add tomato paste, deglaze with the red wine. Reduce the wine by half and add everything to the baking dish. Pour in beef broth. Cover tightly with foil and place into 375 degree oven for 2 ½ hours. Check for tenderness at that time, if not tender give it another forty-five minutes. Remove from oven. Take all fat from the pan saving the beef juices. Save 4 tbsp. for the roux. Add fat and flour into saucepan and cook over medium heat for 3-4 minutes. Add beef juices to the roux stirring constantly to prevent lumps. Season with salt and pepper, add sauce back to the baking dish. You can remove the bone and cartilage before serving or leave the rib intact. Sauté shallots in olive oil for 1 minute, then add the garlic. Add mushrooms, sauté and season to taste. Serve rib, then sauce, top with the mushrooms, and chopped parsley. Enjoy!!

Filet Medallions w/ Morel Mushroom Sauce Beef tenderloins are some the best cuts of meat to enjoy. Placing them on the grill is easy and I’m sure most people already know how to grill steak. Searing the medallions in a pan insures sealing in the juices, and provide a great crust. You can sometimes find fresh morels, but for this dish it is best to use the dried variety. Rehydrating in hot water infuses into a mushroom essence and creates a great sauce. 2 lbs.

Tenderloin Filets, cut into 8 pieces ½ inch thick

1 tbsp.

Kosher Salt

½ tsp.

Fresh Ground Black Pepper

2 tbsp.

Vegetable Oil

1 tbsp.

Flour

¼ cup

Dried Morel Mushrooms

½ cup

Water, hot

½ tsp

Fresh Thyme, finely diced

1

Shallot, finely diced

1 clove

Fresh Garlic, finely diced

2 tbsp.

Brandy

1 tbsp.

Dijon Mustard

½ cup

Beef Broth

¼ cup

Heavy Cream

¼ tsp

Fresh Ground Black Pepper

1 tsp.

Fresh Parsley, finely diced

Filet Medallions w/Morel Mushroom Sauce (continued) Place dried mushrooms into hot water and let sit for 10 minutes. Season beef tenderloin with kosher salt and black pepper. Rub into filet to cover all over, both sides. Heat oil in sauté pan on high heat. Place filet into hot pan and sear for 2 minutes to form a good crust on the meat, turn over and sear the other side for 2 more minutes. When the filets are cooked to your liking, remove filet from pan and set aside to rest. Add shallots and thyme, sauté 1 minute. Add garlic cook 30 seconds, don’t burn the garlic. Sprinkle in flour and stir to cover shallots and garlic. Pour in brandy. Be Careful, as the brandy will ignite especially if using a gas stove. Let the brandy reduce until dry. Add mushrooms with the water; use a whisk to stir out any lumps. Reduce for 1 minute. Pour in beef broth, add Dijon mustard. Reduce for another minute. Add heavy cream and black pepper and reduce until thick and bubbly. Place Filet on serving plate and pour mushroom sauce over top. Sprinkle chopped parsley on top. Serves 4 pp.

Korean Barbeque (Bulgogi/Kalbi) A very popular meat dish served in Korea has caught on like “wild fire” here in America. Korean barbeque restaurants have sprung up in almost every major city. There are 2 main types of meat used; thin strips of tender steak, Bulgogi and short ribs thin cross cut pieces, Kalbi. The marinades are simple to make and almost the same. Next time you’re planning to grill instead of doing the usual thing try Korean barbeque. Your guests will be pleasantly surprised. Served with white rice, lettuce leaves and Kim-Chi and you have an entire meal. BULGOGI: 2 lbs. Thinly sliced Sirloin or Rib Eye Steak (ask your butcher to do this) MARINADE ½ cup

Teriyaki sauce

¼ cup

Water

3 cloves

Garlic, peeled and grated

½

Onion peeled and thinly sliced

3

Green Onions washed and cut into small pieces

1 tsp.

Peeled grated Ginger

1 tbsp.

Raw Sugar, or Brown Sugar

1 tsp.

Freshly toasted Sesame Seeds, toasted not burnt and cooled



FOR SERVING:

1 head

Leaf Lettuce, or Romaine (washed, dried and separated)

In a mixing bowl combine all of the ingredients and pour over the beef. You can use a blender instead of grating the garlic and ginger. Toss the marinade into the beef and mix well. Cover and refrigerate for 2-3 hours. On a hot grill sear meat quickly, turning after 1/2 minute. If the grill is very hot this shouldn’t take more than 1 minute total, depending on the thickness of the beef. Be careful Korean Barbeque (Bulgogi/Kalbi) (continued) not to overcook the meat or it will become dry. Place overtop leaf lettuce, and serve immediately for best results. Kalbi: 2 Beef Short Ribs “cut thin” lengthwise across the bone, sometimes called lbs. (Flanken Style Ribs). The butcher will know this and can help if you can’t find them in the meat case. MARINADE is the same as the Bulgogi with the addition of: ½

Asian pear, or Apple peeled and grated

¼ cup 7-Up instead of the water Toss marinade over ribs, refrigerate for 3-4 hours. Sear ribs on very hot grill, for Kalbi this should take about 1 minute per side. The outside should be crisp and well caramelized. Place atop lettuce leaves, serve immediately for best results.

Barbeque Beef Brisket In Texas when you say barbeque that means brisket. There is nothing taken more seriously than this. The tender smoky meat with loads of flavor is what we come to expect. That’s why Texans always serve the barbeque sauce on the side. The sauce is an added bonus but is not meant to mask or overpower the true flavor of the meat. Any barbeque at my house has to include brisket. I always use a real wood fire, never charcoal or gas. If you don’t have a real charcoal grill then add some soaked hickory or mesquite chips to the smoker box. Your gas grill doesn’t have one of these? Then place the soaked chips in aluminum foil, wrap, poke several holes in the pouch, and place directly on the fire. It is necessary to impart a rich smoky flavor through the meat. 4-5 lbs. Beef Brisket (Flat Cut, or sometimes called the Plate)

RUB 1/3 cup Kosher salt 3 tbsp.

Brown Sugar

2 tbsp.

Fresh Ground Pepper

2 tbsp.

Paprika

1 tbsp.

Chile Powder

1 tbsp.

Garlic Powder

1 tbsp.

Onion Powder

½ tbsp. Cumin 1 tsp.

Ground Cardamom

1 tsp.

Dry Mustard Powder

When you start your fire, pull out the brisket. Mix rub spices well. Spread the rub generously all over the meat. Make sure you massage the rub vigorously on the brisket. Let set out at room temperature until the coals are ready. There might be some of the rub left over. Place in a jar or plastic bag for another recipe. Never cook on flames, only coals! Push the coals to one side of the grill so you have a hot side and a cool side. Place brisket on the hot side of the grill, searing the meat. Cover the lid. Turn after 3-4 minute and continue searing all sides of the brisket, replacing the lid after each time. Place the brisket on the cool side and cover the lid. This is where for the next hour you want to impart a deep smoky flavor. Turn the meat occasionally for even cooking. Preheat oven to 375 degrees. Remove from the Barbeque Beef Brisket (continued) grill and place into a roasting pan. Wrap with aluminum foil making sure there is a tight seal. Bake at 375 degrees for 1 hour. There should be some liquid at the bottom of the pan. If not pour in 2 cups of water, cover tightly. Reduce heat to 225 degrees and continue to bake for another 2 ½ hours. Check occasionally to make sure the liquid hasn’t dried up. If so, add 1-2 cups of water and cover tightly. Remove from heat, let sit for ½ hour before slicing. Cut lengthwise across the grain making ¼ strips. Return the meat to the pan juices, cover, and serve.

Barbeque Sauce Everyone is guilty of buying store bought barbeque sauce for the convenience. Being a true Texan, this is a sin. Not to mention every famous barbeque joint has their own secret recipe. They usually want you to buy their sauce so the recipe remains a secret. I’m sharing my recipe to everyone. Each sauce has their own personality and this version is the one best suited for me. In different parts of the country the recipe changes. Some are more a vinegar sauce, some are even white! My recipe is thick ketchup based with a combination of sweet, tangy, and spicy. This is very easy to make and can be prepared a day in advance or on the stovetop while you begin to grill. In Texas the sauce is always served on the side and is used more for an accent for the barbeque. Whatever you grill shouldn’t be overpowered or masked by the sauce. True barbeque should stand out just by itself. The sauce is just the icing on the cake, to take the meat to a whole another level. Do yourself a favor and make your own sauce. It is much cheaper and not to mention makes your barbeque “yours”.

3 cups 1 can 1 cup 1 cup 2 tbsp.

Ketchup

Tomato Paste (6 oz.)

Water

Brown Sugar

Molasses

1 tbsp.

White Vinegar

1/3 cup

Fresh Coffee

1/3 cup

Apple Juice

1 tbsp.

Dijon Mustard

1 tbsp.

Worcestershire Sauce

1 tsp.

Natural Liquid Smoke

2 tsp.

Garlic Powder

2 tsp.

Onion Powder

1 tbsp.

Fresh ground Black Pepper

1 tbsp.

Paprika

1 tsp.

Dry Mustard Powder

1 tsp.

1 tsp. Cayenne Pepper (mild), 2 tsp. (med.), 3 tsp. (hot), 4 tsp. plus 1 tbsp.



Red Pepper Flakes

Place all ingredients in a medium saucepan and whisk briefly while bringing up to a boil. Reduce heat to a simmer and cook for another 5 minutes remove from heat. Serve or cool and refrigerate. Makes about 1-½ quarts. Can keep in the refrigerator for several months.

Espresso Herb Peppercorn Crusted Bison Rib-Eye Steak Wild game is gaining popularity, it is lower in cholesterol and contains less fat than beef. Of course you can use beef for this recipe as well. To insure the best cut, look for an circular “eye” of fat at the upper top part of the meat. There will be what we call a “lip” surrounding it at the top and running down the side. This is my favorite part of the rib eye. This cut is center cut of the rib section. On bison it will be less pronounced because of the reduced fat, but you can still see it. Ask the butcher to cut it fresh for you. You can specify your desired thickness at that time. Demand nothing less, Remember it is expensive. You can also use the espresso herb rub next time you are roasting a prime rib. Serve with herb whipped Yukon Gold potatoes found in my book in the “sides & vegetables” section, and a fresh vegetable. 2/12-14 oz. Bison Rib Eye Steaks, or Beef Rib Eye, ½” thick cut or even 1 inch for the rare people 1 tbsp. Olive Oil ESPRESSO RUB 2 tbsp.

Fresh Cracked Black Peppercorns, (crush with back of saucepan or saucepot)

½ tsp.

Espresso Coffee, fine grind

1 tsp.

Kosher Salt

½ tsp.

Raw Sugar, or White Sugar

½ tsp.

Smoked Paprika, or Paprika

¼ tsp.

Cayenne Pepper

2 cloves

Fresh Garlic, medium chopped

½ tsp.

Fresh Rosemary, finely chopped

½ tsp.

Fresh Thyme, finely chopped

1 tbsp.

Vegetable Oil

Espresso Herb Peppercorn Crusted Bison Rib-Eye Steak (continued) Place rib eyes in baking dish or sheet pan and drizzle olive oil over steaks. In a mixing bowl add crushed peppercorns, espresso, salt, sugar, paprika, cayenne, and mix well. Season steaks all covering both sides completely. Press seasoning into meat. Sprinkle garlic, rosemary, and thyme, on both sides and press the garlic and herbs into steaks once more. Place into refrigerator for 1 hour, to let flavors marry. Preheat oven to 400 degrees. Heat oil in a cast iron pan or oven ready pan to high temperature. Sear rib eyes in hot pan for 2-3 minutes not moving the meat to insure a great crust. Turn over the steaks and place into 400 degree oven. Bake for 4-5 minutes depending on your likeness, and thickness of the meat. DO NOT USE A MEAT THERMOMETER! This will pierce the meat and drain out the juices. Instead try the hand technique, chefs have been doing this since the beginning of time. Place your thumb on your pointing finger and push down on the thick part at the base, this is rare. Move your thumb to your middle finger, this is medium rare. Move to your ring finger, this is medium. Move to your pinky finger, this is well done. When you achieved your desired temperature, remove from the oven and place on serving plate. Let the steaks rest for 10-15 minutes before serving. Serves 2 pp.

Cast Iron Pressed Pheasant Pheasant is easily obtainable in most markets. It has a rich flavor much better than chicken. You will find it in the frozen section to insure freshness. Let thaw overnight in the refrigerator the day before. Using a cast iron pan will give the skin a crispy crust. Weighing it down while roasting will make this even better, and cut down on the cooking time. Try this method on chicken for a different spin. It works like a dream.

1 whole

Pheasant, thawed, split in half lengthwise

2 tbsp.

Olive Oil

¼

White Wine

1 tsp.

Fresh Rosemary, finely chopped

1 tsp.

Fresh Thyme, finely chopped

1 tbsp.

Fresh Garlic, Finely chopped

1

Onion, sliced

½ tsp.

Paprika

1 tsp.

Kosher Salt

½ tsp.

Fresh ground Black Pepper

1 whole

Bay Leaf, broke in half

Place pheasant in baking dish. Add 1 tbsp olive oil, save the remaining for the

skillet. Pour the white wine all over the bird. Sprinkle rosemary, thyme, and garlic on pheasant. Add onion all over bird. Season pheasant with paprika, kosher salt, and black pepper on both sides, and massage bird so all ingredients are worked into the meat. Place broken bay leaf on the bottom of the pan and place the pheasant skin side down so each breast is touching the leaf. Cover and let marinate in the refrigerator for 1 hour. Preheat oven to 375 degrees. Heat remaining olive oil in a cast iron pan or oven ready pan, over medium temperature. Remove the bay leaf and onions from the bird and place into pan, skin side down. Move pheasant around so the skin won’t stick to the bottom. Place the bay leaf and onion on the bone side of the bird. Place another heavy oven ready pan or soup pot on top to weigh down the pheasant. You can also use a clean brick wrapped tightly in foil. Bake the pheasant for for 20 minutes Cast Iron Pressed Pheasant (continued) on 375 degrees. Remove the weighted pan and turn over. Place back into oven and continue cooking until leg can easily pull from the thigh. Depending on the size of the bird it shouldn’t take much longer. Checking the internal temperature to 165 degrees at the thigh and leg juncture with a meat thermometer is another way. The juices should run clear when doing this. Remove the pan from the oven, discard the bay leaf and let rest for at least 10 minutes Place on serving tray. This is excellent to serve with Sweet Potato Hash. The recipe is in the book in the “sides & vegetables” category. Spoon the hash on a serving platter and place the pheasant on top so the flavors will combine with the hash. Serves 2 pp.

Dijon and Thyme Crusted Rabbit Rabbit is trending back as a excellent source of protein. The flesh is mild and flavorful and much healthier than chicken. You can find it in the freezer section in most grocery stores. If you are tired of cooking chicken all of the time this is a great alternative. I suggest in investing in a cast iron pan and seasoning it correctly. It is definitely worth having if you don’t have one already. Your grandmother might have had one, and there was a reason for this. This was one of the best secrets I can share with you. It is the best pan in the world to have. I wouldn’t cook in a kitchen without one. The rabbit will make its own brownings and provide a excellent sauce. 1 Whole Rabbit, thawed MARINADE 1 tbsp.

Olive Oil

2 tbsp.

Dijon Mustard

1 sprigs 1

2 cloves

Fresh Thyme, chopped finely

Onion, sliced thinly Fresh Garlic, chopped

½ cup

White Wine

1 tsp.

Kosher Salt

½ tsp.

White Pepper

¼ tsp.

Cayenne Pepper

1 whole ¼ cup

1 cup

Bay Leaf

Vegetable Oil Flour

1 tsp.

Kosher Salt

1 tsp.

Garlic Powder

¼ tsp.

White Pepper

¼ tsp.

Cayenne Pepper

½ tsp.

Paprika

¼ tsp.

Coriander Powder (optional)

Dijon and Thyme Crusted Rabbit (continued) ¼

1 cup

Cup White Wine Chicken Broth

Cut rabbit into 6 pieces, removing legs, front and back and split backbone in half so there are two loin pieces. The bones will give the rabbit great flavor and protect the meat. This will provide the brownings for a great sauce. Place into mixing bowl. Marinate with the olive oil, dijon, white wine, thyme, sliced onion, chopped garlic, salt, white pepper, cayenne pepper, and bay leaf. Mix well so all pieces are covered and refrigerate for at least 2-3 hours. You can do this and let sit overnight. Preheat oven to 375 degrees. Place flour, kosher salt, garlic

powder, white pepper, cayenne pepper, paprika, and coriander power in a large plastic freezer bag. Heat vegetable oil on medium in a large pan that can be used in the oven, preferably cast iron. Place rabbit in the freezer bag removing the bay leaf and sliced onion. Shake well so that the flour is coating all of the rabbit. Shake off excess flour and sauté in pan. Do not move rabbit around, leave it alone for 2 minutes. Turn rabbit over when rabbit has a browned crust and place into oven. Bake in the oven for 30-45 minutes depending on the size of the rabbit. The back thighs are the longest to cook so check them to see if they are tender and fully cooked. If the thighs need more cooking remove the loin pieces and front legs and continue cooking. Remove from oven and place the rabbit on platter to rest. With a paper towel absorb all oil from pan and place back on stovetop medium heat. Deglaze pan with white wine scraping any brownings from the bottom using a wooden spoon. Reduce wine until almost dry, then add chicken broth and simmer for 3 minutes. Serve the sauce on the side with the rabbit. Do not pour on top, this will make the crust soggy. Serve with herb whipped Yukon Gold potatoes and sautéed Swiss chard, or your favorite side dishes. Serves 2 pp.

Braised Pork Shoulder w/ New Mexico Red Chile Out west Chile is very different than other parts of the country. Hatch, New Mexico is the “Chile Capital of the World”. They have two main types, red or green. They are the same chili basically just the red variety is ripe. I use both types in this cookbook and usually can be found in your freezer section of your grocery store. If not go to Bueno Foods.com and have some shipped to you. It is an experience like no other. Make sure you purchase the hot or mild versions depending on your liking. Serve with fresh tortillas and white rice. 2 lb.

Pork Picnic Shoulder or Leg Meat, Trimmed of fat, cut into large cubes.

1 tbsp.

Olive Oil

1

Onion, peeled, sliced into strips

1

Green Bell Pepper, cored, sliced into strips

1 tbsp.

Kosher Salt

1 tbsp.

Garlic Powder

1 tsp.

Cumin Powder

2 cloves 6 cups

Fresh ground Pepper, to taste Chopped Garlic

Water

1

container, 14 oz. Red Chili, hot or mild

1 tbsp.

Raw Sugar or White Sugar

Heat large soup pot with a thick bottom over medium heat. Add oil and pork cubes, sauté. Season with salt, garlic powder, and cumin. Grind a few turns of fresh black pepper. Brown the pork very well. Add onions, cook until brown. Add green pepper, garlic, stir well. Pour in the water, red chili and sugar. Bring to a boil and reduce to a simmer. Braise for 2 ½ hours or until the meat is tender.

Sides & Vegetables Dishes

Porcini Mushroom Risiotto Risotto is definitely tricky. “Method of Procedure” is important. I have had some bad ones in my day. It’s really easy if you stick to the recipe. There are many types, but I love this one best. The procedure is the same just add seafood, asparagus, butternut squash puree, or whatever you fancy. Remember coat all the rice in oil, lightly brown the rice. Always use hot liquid, never overcook, and make it creamy, not too thick. Once you perfect this you will never order it in a restaurant again!

2 cups 2 tbsp.

4 cups 1 cup 2 cups

Arborio Short Grain Rice, Italian short grain rice

Olive Oil Mushroom Broth or, Vegetable Broth, Chicken Broth (hot)

Dried Porcini Mushrooms

Hot Water

2 tbsp.

Whole Butter, or Vegan Butter

2 tbsp.

Pecorino Romano Cheese, or Vegan Rice Parmesan

1 tsp.

Fresh Chives, or Green Onions, finely chopped

1 tsp.

Fresh Italian Parsley or Curly Leaf Parsley, finely chopped

½ tsp.

Truffle Oil (optional)



Pour hot water into the dried mushrooms for 10 minutes to rehydrate them. This will provide a mushroom essence for the Risotto. Heat broth to a simmer. Heat olive oil in sauté pan on medium temperature. Add Arborio Rice and sauté so all the oil is absorbed into the rice. Continue cooking until the rice browns lightly. This is the secret for a good Risotto. Strain the mushroom essence into the rice, stirring so the rice doesn’t clump up. Set the hydrated mushrooms aside. Cook until all liquid is absorbed. Add broth 1 cup at a time repeating the process until all liquid is absorbed. This usually takes about 20 minutes. When you are close to the end, add the mushrooms. Look for the rice to be al dente (to the tooth) or it has a slight bite to it. Do not overcook or make mushy. Taste it when it is close to being done. You might not need to add all the liquid, or you may need to add even more. This is not an exact science, it all depends on the rice and the consistency. The Risotto should have a creamy consistency, not thick. When done right the Risotto should spread out on the plate slowly. If it appears too thick, just add more broth, or even water. When the Risotto is al dente, remove from heat. Add Porcini Mushroom Risotto (continued) butter, and cheese. Spoon into serving bowls or plates. Sprinkle with chives, parsley, and drizzle truffle oil all over. You can add extra cheese on top, if desired. Serves 46 pp.

Garlic Noodles This side dish is excellent for grilled shrimp or fish. Peanut butter is the secret ingredient that makes this tasty dish come alive. Basically an Asian noodle recipe that has some Thai origins. You can add 1 lb. of cooked chicken, shrimp, or even crabmeat to make it a complete meal. This is a basic core recipe that can be changed to your liking. Add your favorite ingredients to make the recipe all your own. 1 pkg.

Chinese Lo Mein Noodles, cooked in boiling salted water until tender

½ cup

Butter, 1 stick

3 cloves

Garlic, peeled chopped finely

3 tbsp.

Teriyaki Sauce

1 tbsp.

Creamy Peanut Butter

1 tsp.

Garlic Powder

½ cup

Parmesan Cheese

¼ cup

Green Onions, chopped finely

2 drops

Sesame Oil

Fresh ground Black Pepper to taste

Cook noodles in boiling salted water until tender. Strain and wash with cold water, set aside. Melt butter in a large sauté pan over medium heat. When butter starts to bubble add garlic. Brown garlic being careful not to burn it. Spoon in peanut butter and mix together. Add lo mein noodles, garlic powder, and teriyaki sauce, toss lightly. Add chopped green onions, parmesan cheese, black pepper, and sesame oil, toss again. Remove from heat and taste for seasoning. You might need to add a little more teriyaki sauce depending on your liking. Serve immediately.

Jalapeno Cauliflower “Grits” Grits are a southern dish served usually for breakfast. We also had them for dinner as a side dish. Cauliflower instead of a carbohydrate is an excellent alternative. The coconut milk creates a rich creamy sauce and provides a unique twist. Shrimp and “grits” are gaining popularity as a southern entree. Just use the cauliflower grits as a healthy choice, especially for carbohydrate watchers or diabetics. Just sauté shrimp with 1 tbsp. worcestershire sauce, garlic, salt and pepper. Finish with a tbsp. of butter and spoon on top for a excellent entree.

1 head

Cauliflower, rough chopped

1 tbsp.

Olive Oil

1

Onion, medium diced

1 clove

Fresh Garlic, rough chopped

1 tsp.

Kosher Salt

½ tsp.

Fresh ground Black Pepper

2 cups 1 can

Vegetable Broth, or Chicken Broth

Coconut Milk

1 tbsp.

Pecorino Romano Cheese, or Vegan Rice Parmesan

1 tbsp.

Whole Butter, or Vegan Butter

1

Jalapeno Pepper, finely diced

½

Red Pepper, finely diced

1 tbsp.

Fresh Chives, or Green Onion, finely diced

1 tsp.

Fresh Italian Parsley, or Curly Leaf Parsley, finely diced

Heat oil in large saucepan over medium temperature. Add onions and sauté for 2 minutes. Add garlic, salt and black pepper; cook another minute. Pour in broth. Add cauliflower. Bring to a boil and reduce to a simmer. Reduce for 10 minutes. When the cauliflower begins to soften start to break into smaller pieces using a metal spoon. Pour in coconut milk. Continue cooking and breaking down cauliflower to resemble “grits”. Simmer until the cauliflower is of desired consistency, not soupy. Remove Jalapeno Cauliflower “Grits” (continued) from heat. Add romano cheese, butter, jalapeno, red pepper, chives, and parsley. Stir until all ingredients are mixed thoroughly. Serves 4-6 pp.

Sweet Potato Hash This side dish can be used for many entrees, especially chicken or wild game recipes. I used it as a base for the pheasant, and also the rabbit dish. The chipotle powder has a spicy flavor which adds a good contrast for the sweetness of the potato. The lime adds a extra dynamic as well. Try it for a nice change to roasted chicken. 2-3

Large Sweet Potatoes, peeled, cut into medium cubes

2 tbsp.

Olive Oil

1

Onion, medium diced

1

Zucchini, medium diced

1

Red bell pepper, chopped

1

Jalapeno Pepper (optional)

½ tsp.

Kosher Salt

1 tsp.

Chipotle Powder (if you don’t like spicy, use Chili Powder)

¼ tsp.

Fresh ground Black Pepper

2 stalks

Scallions, medium diced

1

Lime, juiced

1 tsp.

Fresh Italian Parsley, or Curly Leaf Parsley, finely chopped

Blanch sweet potatoes in boiling salted water, until fork tender. You can steam them if you prefer. Shock in ice water to stop cooking process, drain excess water. Heat oil in large sauté pan on medium temperature. Add onions and sauté

until browned. Add sweet potatoes, zucchini, red bell pepper, jalapeno, kosher salt, chipotle powder, black pepper, and scallions. Sauté for 2-3 minutes until peppers and zucchini are browned and tender. Remove from heat and pour on serving plate. Squeeze lime over top and sprinkle with parsley. Serves 4-6 pp.

Herb Stuffed Artichokes Most people don’t know what to do with artichokes, or how to eat them. Artichokes are a member of the thistle family, that’s why the center is inedible. Cooking them can be intimidating. You can simply boil them like in this recipe, or steam them. You need to use an acid like lemon juice so they won’t turn brown. To eat them, remove each leaf and bite down. Pull the leaf out of the mouth while scraping the meat off with your teeth. It might sound like a lot of work, but it is well worth the trouble. The center heart and stem are completely consumable. This recipe takes eating artichokes to a whole other level. If you like artichokes, you will die for this recipe. 2

Large Artichokes, cut lengthwise, trim the sharp tips off w/scissors

1

Lemon, cut in half

1 cup ¼ cup

4 cloves 2 whole 6 sprigs 1

White Wine (optional)

Kosher Salt Fresh Garlic

Bay leaf

Fresh Thyme

Fresh Rosemary, large sprig

Water, to cover

TOPPING

2 cups 1 cup

Panko Breadcrumbs, or Plain Italian Breadcrumbs

Pecorino Romano Cheese

1 tsp.

Kosher Salt

½ tsp.

Fresh ground Black Pepper

¼ tsp.

Cayenne Pepper (optional)

2 cloves

Fresh Rosemary, finely chopped

1 tbsp.

Fresh Rosemary, fine chop

1 tbsp.

Fresh Thyme, finely chopped

3 tbsp.

Olive Oil

3 tbsp.

Butter, melted (optional) or just use 6 tbsp. Olive Oil total

Herb Stuffed Artichokes (continued) Place artichokes in large stockpot, fill water to cover completely. Add wine, kosher salt, garlic, bay leaf, thyme, rosemary, squeeze lemon and add the whole lemon in pot. Place a pot on top of the artichokes to press them down in the water. This will insure even cooking, you can also use a plate that fits inside. Bring to a boil and reduce to medium for about 30-45 minutes until the artichoke is tender. You can check by pulling the outer leaves and they should pull apart easily. Another way is to press the “heart” or stem and it will give slightly. Do not overcook! Pour water out and remove the small outer leaves and “choke”, the purple fibrous center part. This is

not edible. Place artichokes in baking dish or sheet pan. Drizzle olive oil all over. Preheat oven to 400 degrees. In a mixing bowl pour in panko, cheese, salt, pepper, cayenne, garlic, rosemary, and thyme, mix well. Pick up each artichoke and place breadcrumb mixture between each leaf. Repeat the process for each one. Place in baking dish center part up and fill each cavity where you removed the choke with the remaining breadcrumbs. Drizzle melted butter all over the artichokes, or olive oil. You can sprinkle more cheese on top, if desired, Place in 400 degree oven and bake for approximately 15 minutes, or until breadcrumbs are browned. Place on a serving dish, enjoy. Serves 4 pp.

Roasted Green Beans with Sherry Vinegar and Thyme If you enjoy a crisp green bean recipe with a lot of flavor, then try this vegetable recipe. It is very easy to prepare for your family. Just toss the beans with the seasonings and throw it into the oven. Depending on how cooked you like your green beans determines how long you should leave it in the oven. Tomatoes are optional, but I enjoy the sweet roasted tomato flavor along with this bean recipe. 2 lbs.

Fresh Green Beans, washed and trimmed

2 lg.

Shallots, medium chopped

2 cloves

Garlic, quartered

1 tbsp.

Olive Oil

1 tbsp.

Worcestershire Sauce

1 tbsp.

Sherry Vinegar, can use Balsamic Vinegar

2 sprigs 1 tsp.

1 cup

Fresh Thyme

Garlic Salt Fresh Black Pepper to taste Grape Tomatoes, or Cherry Tomatoes (optional)

Use a large Pyrex pan or large roasting pan. The key to roasting vegetables is preheating your pan before adding the vegetables. Preheat oven to 375 degrees and place roasting pan in oven. Place cleaned green beans in a large mixing bowl. Add olive oil, worcestershire sauce, sherry vinegar, chopped shallots and garlic, toss lightly. Season with garlic salt and black pepper, toss again. Pour into preheated pan and roast for 35-40 minutes. If using grape tomatoes sprinkle them around the roasting pan for the last 10 minutes of the roasting time. Cooking time can vary depending on the oven. Remove from oven and discard the thyme sprigs. Lightly toss the vegetables in the liquid. Serves 8-10 people.





“Down Home” Collard Greens Collard greens are very serious business to me. I make greens at least once a week for work or in my home life. I definitely make at all holiday occasions! You must make a good “pot liquor” to cook the greens in. This is the flavorful liquid that is created by the Ham Hocks or Smoked Turkey Legs simmering with the fortified broth. That is the key to the dish. 2 lbs.

Smoked ham hocks or Smoked turkey legs

1 med.

Onion, diced

1

Bay leaf

3

Garlic Cloves

1 cup 2 cups 3 dashes

Water

Chicken Broth

Hot Sauce

3 tbsp.

Olive Oil

3 tbsp.

Sugar

3 lbs.

Greens (cleaned and chopped)



Lawry’s Seasoned Salt to taste



In a large stockpot with a thick bottom add olive oil and sauté onions until it is translucent. Add ham hocks or smoked turkey, garlic cloves, bay leaf, water and chicken broth. Simmer for 45 minutes to 1 hr. Pull meat apart from the bone. Add greens slowly as you turn it constantly so everything wilts evenly. Reduce to simmer and cook for 1 ½ hrs (be sure to turn greens occasionally). Do not cover pot while cooking!

Greek Style Stuffed Mushrooms This is a perfect cocktail party appetizer. You can serve these on silver trays or right out of the baking dish for a great starter. For a dinner party place caps into individual baking dishes, bake, and serve with the dish. 16 oz.

Fresh Mushrooms with Large Caps, or 6 large Portabellas

½ lb.

Sweet Italian Sausage, cut into small pieces

1

Onion, finely diced

1

Green Bell Pepper, finely diced

2 cloves 4 cups

Garlic, finely diced

Fresh Spinach, roughly chopped

2

Roma Tomatoes, Chopped finely

2

Green Onions, finely diced

½ cup

Calamata Olives, or Reg Black Olives, rough chopped

1 cup 1

1 cup

Feta Cheese, crumbled

Lemon, juiced Panco Breadcrumbs, or regular Breadcrumbs

¼ tsp.

Dried Oregano

1 tsp.

Fresh Chopped Parsley



Fresh Ground Pepper to taste

Heat large sauté pan on medium high heat. Add sausage and break into small pieces, sauté for 1 minute. Add onion and continue to cook for 3 minutes or the onions are browned. Add green pepper and garlic sauté for 1 minute. Add chopped spinach and cook until wilted. Add tomatoes, green onions and olives, remove pan from heat. Gently stir in feta, breadcrumbs, lemon juice, oregano, parsley, and black pepper. Try not to break up the cheese too much. Set aside to cool. Remove stem from mushroom caps and place into a large pot of boiling water. Blanch for 1 minute and remove cups and place in an ice bath to prevent overcooking. Preheat oven to 375 degrees. Stuff caps generously with filling. Place in a baking dish or a sheet pan. Bake at 375 degrees for 10-12 minutes. Remove from oven and serve immediately.





Oven Roasted Brussel Sprouts Brussel sprouts are coming back in popularity. Either you love them or you don’t. Roasting them helps bring out the natural sweetness and takes away some of the bitter flavor. The outer leaves get crispy and adds a different texture. For another spin add chopped dried cranberries, or chopped almonds for the last minute roasting, or both! 2 lb.

Fresh Brussel Sprouts, cut in half lengthwise

4 tbsp.

Olive Oil

1 tsp.

Kosher Salt

½

Fresh Ground Black Pepper

¼ tsp.

Cayenne Pepper

2 cloves

Fresh Garlic, chopped

Blanch brussel sprouts in boiling salted water until fork tender. Shock in ice water to stop cooking process and retain color. Drain excess water, place on dry paper towel. You can steam the brussel sprouts if you prefer. Preheat oven to 400 degrees. Put roasting pan in oven to preheat as well. Place sprouts in large mixing bowl. Drizzle 2 tbsp. of olive oil over the top, saving the remaining 2 tbsp. for roasting pan. Add kosher salt, black pepper, cayenne, and toss to mix well. Drizzle remaining olive oil over roasting pan and pour the sprouts evenly over the pan. Roast 10 minutes. Sprinkle garlic all over the sprouts, stir lightly. Roast another 10-15 minutes until leaves are crispy and browned. Pour onto serving plate. Serves 4-6 pp.



Korean Kim-Chi This is Korea’s most popular side dish. It is served at almost every meal. It is like Korean spicy sauerkraut. Although time consuming it is well worth the work. Kim-Chi is fermented Napa Cabbage. It never goes bad once you make it. If you think it has stayed too long in your refrigerator and you don’t want to waste it, make Kim-Chi soup. In my house we always have Kim-Chi on hand. The health benefits are amazing for cancer prevention and overall well being. The Korean pepper powder, fish sauce, and radish are easily available in your local Asian market. If you don’t have one, you can find them online, and substitute radish for diakon.

2 heads 8 cups 1 cup

Napa Cabbage, washed, cored and cut into bite sized pieces

Water

Kosher Salt

½

Korean Radish, or Daikon, peeled and cut into thin strips

1

Onion, peeled and grated

1

Whole head of Garlic, peel the cloves and grate

1

Golf ball size piece of Ginger, peeled and grated (about 2 tbsp.)

1

Apple, peeled and grated or Asian Pear

8

Green Onions, washed and chopped on an angle

¼ cup

Sugar

2 tbsp.

Fish Sauce

2 tbsp.

White Vinegar

1 ¼ cup

Coarse Korean Red Pepper Powder

Wash the Napa Cabbage, cut the cores out and chop into bite size pieces. Peel radish and cut into thin circles, then cut into small strips. Place the cabbage and radish into a very large bowl. Use 2 bowls if needed. In a separate bowl mix the water and kosher salt together. Pour over the cabbage making sure you get all of the salt out of the bowl. Toss the cabbage mixture with the salt brine thoroughly. Set aside for 2 hours, mixing occasionally. While this is brining you can make the pepper paste. In a medium bowl grate the garlic, ginger, onion, and apple (you can put this into a blender for the same result). Add the green onions, fish sauce, sugar, vinegar, and Korean Pepper Powder. Mix together and set aside. After 2 hours have gone by rinse the cabbage 3 times in a strainer to remove all of the salt brine, drain well. In a clean bowl mix the cabbage with the pepper paste. With your hands with gloves Korean Kim-Chi (continued) on works best. Place the Kim-Chi in containers or mason jars and let set out at room temperature for 24 hours. Keep the lids on loosely because the Kim-Chi will expand during fermentation. Wrap tightly and place into refrigerator. I like my Kim-Chi to sit a week before starting to use.

Indian Style Cauliflower This side dish ties in well with the Tandori Chicken recipe, Indian Rice, Yogurt Mint Sauce, and Thai Cucumber Relish. All of these are in the book and complete a great Indian night. Our family prepares the cauliflower even when we are not doing Indian night. The infusion of the spices makes an interesting fragrant flavor to an otherwise bland vegetable.

1 head 12 cups

Cauliflower, washed and cut into florets

Water

2 tbsp.

Kosher Salt

2 tbsp.

Garlic Powder

2 tbsp.

Turmeric

8-10

Cardamom Seeds

½ tsp.

Garlic Salt, depending on taste

1-tbsp.

Butter



Pinch of Saffron Threads

Few grinds of fresh Black Pepper

In a large pot, pour in water and turn heat on high. While coming to a boil, add the kosher salt, garlic powder, turmeric, saffron, and cardamom seeds. Wash cauliflower and cut into medium florets. Bring the spice mix to a boil and let the

mixture infuse for 5 minutes. Add the cauliflower and cook for several minutes, until tender. The cauliflower will break apart gently when it’s ready. Carefully pour the cauliflower into a strainer and remove all cardamom seeds. Place into a serving bowl and sprinkle garlic salt on the vegetable. Add butter, let melt. Gently toss the cauliflower until seasoning is well combined. Serve hot.

And of course… Desserts

Peach Cream Pie When the height of peach season is in there is only one thing to do. That is make my grandmother’s peach pie. This recipe is cream based and isn’t a custard. The thickening of the cream gives the pie it’s filling. With the fresh peaches facing up they bleed in throughout the pie. It is imperative to make sure the filling has reduced enough so the pie will set. Let the pie stand for at least 1 hour before serving. This pie can be tricky, but once you get the hang of it this just might be your favorite peach pie recipe. My sister loves this recipe the most and has won awards for this pie at local fairs. 9” Pie Crust (pre-cooked 5 minutes)

1 3-4 ¼ cup

Ripe Peaches, peel, quartered, and pitted

Flour

1 ¼ cups Sugar 1/8 tsp.

Nutmeg

¼ tsp.

Cinnamon

½ pt.

Heavy Whipping Cream

Pre-heat oven to 350 degrees. Mix spices and dry ingredients with quartered peaches. Add heavy cream and gently fold together. Bake pie shell for 5 minutes remove from oven. Place peach mixture in pre-baked pie shell, pit side up. Bake for 50-60 minutes until thick and bubbly. Let set for 1 hour before serving or placing into the

refrigerator.

Roasted Sweet Potato Pie Pumpkin pie is a popular treat for the fall. Down south sweet potato pie is a must year around. Roasting the potato instead of boiling is a much better method. The reasoning behind this is roasting concentrates the flavors and color, boiling washes it away. The extra time taken to bake the potato is well worth the effort. We call this sweet potato pie but it truly isn’t. This is really yam pie. Sweet potatoes are white in skin and flesh color. They are good to bake and sweet to eat, but the yam is really what we know for this recipe. The bright orange color and sweet creamy texture is what you’re looking for. I prebaked my pie shell for several minutes to prevent the bottom crust being raw. So many times I find the sweet potato pies that someone else makes has a raw uncooked bottom crust. These two tricks can help you take this pie to a whole other level. You only use half of the evaporated milk, so instead of wasting it double the recipe and make two pies. 1

1 cup 1

Large round “Yam” not a Sweet Potato White Sugar or Raw Sugar

Egg

½ can Evaporated Milk, 6 oz. Juice of ½ Lemon, no seeds 1 tsp.

Pure Vanilla Extract

½ tsp. Cinnamon ¼ tsp. Nutmeg Pinch of Salt 1

9-inch Piecrust

Preheat oven to 375 degrees. Wash yam and spray with cooking spray. Place in a baking dish in oven and bake for 45-50 minutes, until soft to the touch. Remove from oven and reduce heat to 350 degrees. Place in your pie shell and bake for 5 minutes, remove from oven. Scrape out potato pulp into a blender. If you don’t have a blender use a bowl and a burr mixer or potato masher. Pour in the condensed milk and turn mixer on low. Add egg, vanilla, sugar, lemon juice, salt, and spices while the blender is still on. Pour in the prebaked pie shell and bake for 45-50 minutes until center is done. A knife will come out clean when it is ready. Another way to tell is the pie will “crown” or look dome shaped. Remove from oven and cool 1 hour before serving or refrigerating.





Healthy Chocolate Silk Pie w/ Gluten Free Macadamia Crust This chocolate pie is creamy and delicious. Don’t be scared of the tofu, you won’t even know it is there. Don’t even tell anyone that it has tofu in the recipe until they try it. The recipe is fast and easy, a great recipe to do with children. Your family or guests will think you are a pastry chef once they see and taste it! Shh… it’s our secret. 24 oz.

Silken Tofu

12 oz.

Semi-Sweet Chocolate

2 cups 1 tbsp.

1 cup 16

Gluten Free Granola, plain

Melted Butter, or Vegan Butter Macadamia Nuts, save 16 nuts for the garnish

Fresh Raspberries, for garnish

Pour granola, melted butter and macadamia nuts into blender. Make sure to take out 16 for garnish. Blend until granola and nuts grind up finely. You will have to stop and stir several times to make this happen. This will insure you won’t burn up the motor. Pour mixture into pie dish and press with spoon on the sides and bottom to form a tight crust. Wash out blender. Place tofu into blender and blend until creamy smooth, set aside. Break chocolate into small pieces and place in a double boiler. A pot of water with a stainless steel bowl or glass Pyrex will do nicely. The water temperature should only be slightly simmering and

turn off heat. Place bowl on top to melt chocolate. The melting point of chocolate is 110 degrees. Make sure the water is not too hot or you will have problems. When the chocolate is completely melted remove from double boiler. Using a wire whip pour the tofu into the chocolate, whipping rapidly until the mixture completely incorporates. DO THIS VERY FAST AND DON’T STOP! It only takes a minute, if not you will have a lumpy mess. Make sure to add tofu to chocolate not the other way. Use a rubber spatula to pour the mix into pie dish, smooth out the top. Garnish with macadamia nuts and raspberries around the sides, alternating each one. Place the remaining in the center. Chill for 1 hour. Serves 8-10 pp.





Grandma’s Bread Pudding Many times in my life there is something so simple, it’s brilliant. My father’s mother, Helen Gosney used a recipe similar to this one. Everyone claims to have the best bread pudding recipe. Some are more of the cake like variety. I find this can be dry if overcooked. This style is more of a custard layer with a crunchy French Toast top. I have served this bread pudding in many of my restaurants. My biggest problem is I could barely make enough to keep up with the customers. The ladies would order whole dishes to take home with them for dinner occasions. They always brought the dish back to me every time. They must have known I made 8 to 10 bread pudding dishes a day. This traditionally should be served with rum raisin sauce. There is a wonderful recipe here in the book.

5 cups 2 cups

French Bread, cut into medium chunks and dried

Butter

1 ½ cups Sugar 2

Eggs

1 qt.

Heavy Cream

1 tsp.

Vanilla

1 tsp.

Cinnamon

Pinch

Salt

Cut bread into cubes and place into a large baking dish. Leave uncovered for

at least several hours to dry out. Soften butter for at least ½ hour before creaming together with the sugar. Make sure butter is soft, this is the key to a perfect recipe. Add eggs one by one. Add salt, and cinnamon, beating constantly. Pour in heavy cream, and vanilla. Pour custard mixture over the cubed bread. push every piece around making sure everything is equally covered. Sprinkle additional cinnamon over the top of the pudding. Cover the baking dish with aluminum foil. Place in another pan bigger than the baking dish, like a cookie sheet. Place into preheated oven. Pour hot water into the cookie sheet to fill to the top but not spilling over. Make sure the water does not enter the custard mixture, or exceed half way up the side of the baking dish. Bake at 350* for 1 hour 15 minutes. The last half hour uncover the foil and let top brown. Remove from oven, cool 1 hour before refrigerating. Serve warm or my favorite way… cold. Rum raisin sauce is excellent spooned over the top or on the side. Serves 810 people.





Rum Raisin Sauce This is the sauce that is the perfect accompaniment for my bread pudding. Perfect over vanilla ice cream or apple strudel. You can also substitute the dark rum for bourbon if you prefer. This sauce is made because I never put raisins in my bread pudding. Raisins are like sponges and will absorb all of the moisture out of the pudding. Some people might like a more cake like pudding, but I wasn’t brought up this way. So put the raisins in the sauce and not in the pudding and you will have a much better finished product.

2 cups 1

2 cups

Water

Cinnamon Stick White Sugar

3 tbsp.

Cornstarch

2 tbsp.

Water

2/3 cups Raisins 1/3 cup

Dark Rum, or Bourbon

1 tsp.

Pure Vanilla Extract

1 tbsp.

Butter

Pour in water into a medium saucepot, turn heat on high. Add cinnamon stick, and sugar. Whisk lightly until sugar dissolves. In a small bowl make slurry with the remaining water and cornstarch. Let the water mixture come to a boil and

slowly pour in the slurry while whisking rapidly. Cook for 2-3 minutes. The sauce should appear thick. Remove from heat. Add dark rum, vanilla, and raisins. Add butter and slowly whip into sauce until butter is completely melted. Pour into a container and cool for 1 hour before covering and refrigerating. Will last for a week in the refrigerator.

Rice Pudding I can’t get enough of this creamy goodness. Maybe it brings me back to the “good old days”. Back where things were simple. Desserts were simple, you had leftover rice so you made pudding. Not the kind from the box but the kind you made on the stovetop. It really isn’t so difficult if you follow a few main rules. Take your time and do it right. Don’t stop stirring the pot or you will have sweet scrambled eggs. Always “temper” the egg yolks into the hot liquid. And lastly never let the pudding come to a boil. This is a basic pudding recipe that can be adapted to many other desserts. There is nothing like homemade pudding, trust me. You can also replace the cooked rice for cooked tapioca. Walnuts are a great addition along with the raisins. 4

cups Half & Half

4

Egg Yolks

1

Cinnamon Stick

1 ½ cups Sugar Pinch of Salt 2 tbsp.

Flour

1 tsp.

Pure Vanilla Extract

1 tbsp.

Butter

2 cups

Cooked Rice, or Tapioca

½ cup

Raisins (optional)

½ cup

Toasted Walnuts (optional)

½ tsp.

Ground Cinnamon

¼ tsp.

Ground Nutmeg

If you don’t have leftover rice, cook rice as directed to make 2 cups. Use an all metal saucepot, not nonstick for this recipe. The whipping will leave flakes of Teflon in your pudding, nice huh? Makes you wonder why your Grandmother never used Teflon. Heat Half & Half over low heat. When the liquid begins to steam, add the cinnamon stick, sugar, and salt. Whisk liquid briefly. Place egg yolks in a separate bowl. “Temper” the yolks. This is a process of whisking rapidly while adding some of the hot liquid slowly to the yolks. Gradually add more and more until all of the liquid is in the bowl. Return the mixture back into the pot and whisk rapidly at low heat. This is when you DON’T STOP WHISKING! for any reason. Make sure you get the sides of the pot. This is important so you don’t Rice Pudding (continued) have cooked eggs in your pudding. Never let the liquid come to a boil. Reduce heat and remove pot from the stove if this happens. Cook for 3 minutes sift in the flour slowly while continuing to whisk. Cook for another 8-9 minutes. The pudding by now it will have thickened and you should be able to tell. Remove from the heat. Whisk gently while you let the custard cool for 3-5 minutes, off the stove. Add vanilla, and swirl in the butter until it melts away completely. Place cooked rice into a large Pyrex baking dish. Pour pudding into rice dish through a metal strainer. This is to remove any lumps and the cinnamon stick. Add raisins and nuts, mix well. Sprinkle cinnamon and nutmeg on top. Cool for 1 hour before wrapping and refrigerating. Chill for at least 4 hours before serving. Best if set overnight.

Chocolate Mousse This is my mother’s favorite recipe by far. Every time I visit her it’s a must to stock her fridge with this heavenly dessert. Barbara Finfrock Gosney is a big fan of chocolate. She has eaten many mousses from around the world. Many recipes use gelatin to help hold the mousse together. I created this simple mousse for my mother to get back to the simple fluffiness of the cream mixed with the chocolate. 1 also tried to make this recipe so that she could make it easily at home. It works great! Just cream, chocolate, and flavorings. No gelatin or cornstarch, just chocolate clouds.

2 bars

Ghiradelli Semi-Sweet Chocolate or 4 oz. of Bakers Chocolate

2 tbsp.

Coffee Liqueur

1 tbsp.

Pure Vanilla Extract

1 qt.

Heavy Whipping Cream

2 cups

Powdered Sugar

CANDIED ALMONDS: ½ cup

Sliced Almonds, or favorite Nut

1 tbsp. Sugar 1 tsp.

Butter

In a double boiler melt 1-½ bars of chocolate along with the vanilla and liqueur. Remove double boiler from heat set aside. Chill mixing bowl and whip in freezer for 10 minutes. This will speed up the whipping process. Whip cream

to a stiff peak while adding the powdered sugar. Do not over beat! Separate the top half of the double boiler from the bottom. Stir chocolate 5 minutes to cool chocolate down before combining with the cream. Remove 2 cups of whipped cream and save for topping. Beginning with a little bit, gently fold the chocolate into cream mixture. Continue until all chocolate is incorporated. Once the chocolate is cooled properly (but not solidified) slowly temper into martini glasses, top with a dollop of whipped cream. CANDIED ALMONDS Melt butter in small sauté pan and stir in sugar, making a syrup. Cook on medium heat for 1 minute to make a candy coating. Spoon into and cook until the nuts are toasted, but not burnt!! Pour nuts on waxed paper and spread them out to dry. Let sit for 1 hr. Place candied nuts in a small uncovered bowl and save for serving. TOPPING Take the remaining ½ bar of chocolate and make shavings using a vegetable peeler. Wrap each one individually with plastic wrap, refrigerate until serving. Remove the plastic wrap from the mousses. Sprinkle with the candied nuts and then chocolate shavings. Enjoy!!

Easy Chocolate Mousse/ Dairy, Sugar Free This is a “Woman’s Dream Come True!” It is guiltless, there is no dairy and sugar. It is so fast and easy. You almost can’t believe it. The uht coconut cream is available online. Make sure to buy 2-16.9 oz. containers to make this recipe. If left too long in refrigerator it will thicken up. Just whip in more coconut cream to make a mousse consistency when you are ready to serve. You can experiment and create more chocolate creations out of the “ganache like” chocolate!!

2 cups 1 cup

Uht Coconut Cream

Cocoa Powder, unsweetened

1¼ cups

Agave, raw

1 tbsp.

Vanilla

1 pinch

Sea Salt or Reg. Salt

COCONUT CREAM

1 Cup 2 tbsp.

Coconut Cream

Agave, raw

1 tsp.

Vanilla

GARNISH

1 cup ½ cup

Fresh Raspberries, or Strawberries (optional)

Toasted Almonds, Macadamia, or Pecans (optional)

6-8 leaves Fresh Mint (optional} Pour coconut cream into mixing bowl. Add cocoa powder, agave, vanilla, and salt. Whip together until completely blended and smooth. Cover and place into refrigerator for at least 4 hours or overnight. Whip again before serving to make fluffy. Spoon into martini glasses or small bowls. Garnish with coconut whipped cream, fresh berries, or toasted nuts. Finish topping with chocolate shavings and sprig of mint. Serves 6-8 pp. Easy Chocolate Mousse /Dairy, Sugar Free (continued) COCONUT CREAM Place the coconut cream in the refrigerator. Make sure it is very cold, but don’t let it harden. Place glass mixing bowl and wire whip into the freezer. Make sure it is clean and completely dry. Remove the bowl and whip from the freezer. While it is still frosty pour coconut cream, vanilla, and agave into bowl. Whip rapidly until cream fluffs up. If you are having problems, place into freezer for 5-10 minutes to help. Store in refrigerator until ready to serve. If you wait too long, place back into freezer for 15-20 minutes and whip again.

Crème Brulee This dessert is widely becoming the most popular dessert in the nation. The word crème brulee translates as cream burnt. That is what you are trying to achieve. Velvety custard with a crunchy candy top. When done right the top will crack when you put your spoon through it. There are many different variations with this recipe and you can add your favorite liqueurs or purees to make many different flavors. Mine is and always will be vanilla.

4 cups

Heavy Cream

¾ cup

Granulated Sugar

1

Whole Vanilla Bean (split lengthwise)

1 tbsp.

Pure Vanilla Extract

6

Egg Yolks

Add cream, sugar, and vanilla bean in medium saucepot. over medium heat. Cook cream until steam gently rises from the pot. Temper the egg yolks into the cream mixture. (Put the yolk into small mixing bowl and slowly ladle the warm cream mixture into the yolks, whisking constantly. Add 2 or 3 ladles total, one at a time.) Pour the yolk mixture back into the saucepot continuing to whisk constantly. On medium heat for 4-5 minutes never stopping whisking! Remove from heat and add vanilla extract, while continuing to stir. Pour into favorite crème brulee cups; only fill ¾ to 1 inch high. Place cups into roasting pan and place into preheated 350-degree oven. Pour boiling water into the pan making sure you don’t splash water into the custard mixture. Depending on the dishes you use, make sure you only fill the water half way up the sides. Loosely cover the top with aluminum foil and bake for 10-12 minutes. This will vary depending

on the size of the cups and the amount of custard that is in them. To check for doneness gently shake the cups. They will wiggle when properly cooked. Another way to check for doneness is to insert a knife into the center of the cups; the knife should come out clean when done. Carefully remove the roasting pan from the oven to prevent water from splashing into the custard. With a kitchen towel remove the dishes from pan. This will be hot! Set the cups aside to cool. Once cool you can individually wrap the cups and place into the refrigerator. These will keep for 3 to 4 days until ready to serve. Makes 6-8 cups depending on the size and how high you fill them. TO BRULEE: Dry 1-½ cups of brown sugar on a sheet pan for at least 3-4 hours. Spread evenly over the pan to remove excess moisture. You can place into a plastic bag until ready for serving. Using a sifter evenly, spread the dry sugar over the top of the custard. Make sure you don’t add too much. You just want a thin coating on top. Using a torch, wave the flame over the sugar until it melts and starts to bubble. Continue until all sugar is melted evenly.





Forgotten Cookies Once you try these cookies you will never forget them. How these cookies got their name; you have to forget them in the oven overnight. My sister and I used to make this recipe when we were young. This cookie is very kid friendly because there isn’t a lot of preparation involved. An excellent holiday recipe, and perfect for cookie parties. You can add different toppings instead of the chocolate chips and pecans for your own special twist. The trick is to do the recipe in the evening about 8-9 o’clock just before you go to bed. The hardest part is waiting for the next day to eat them! Egg Whites

4

1⅓ cups White Sugar 1½ cups

Chocolate Chips

1½ cups

Chopped Pecans Pinch of Salt

Preheat oven to 250 degrees. In a mixing bowl beat egg whites until thick and foamy. Sprinkle in the sugar and continue beating until whites are at stiff peak. Gently fold in chocolate chips, pecans, and pinch of salt until well blended. Drop cookies on a cookie sheet lined with aluminum foil, and sprayed lightly with cooking spray. TURN OFF OVEN! that’s right. Place cookie sheet into oven. Do this recipe in the evening so the cookies can sit overnight. In the morning remove the cookies from the pan and place into a cookie tin. Being Careful not to smash them because they are fragile and will crush.

Homemade Vanilla Bean Ice Cream On hot summer’s day there isn’t anything more rewarding than churning your own ice cream. There are machines out on the market, but I don’t recommend them. The art of churning the ice cream by hand with ice and rock salt is like no other. If you don’t have a hand crank at home I suggest you go get one. This is not the time for new fangled gadgets. White Mountain is the brand that I suggest. Although it might seem expensive, the quality of the machine will last a lifetime. The family togetherness on churning the ice cream by hand is priceless. The anticipation for what you’re about to eat is unbearable. My job as a kid was to sit on top to weigh down the machine while my brother cranked. One trick is to add the rock salt in layers with the ice to achieve a uniform coldness. This lets the cream thicken gradually off the sides of the container. Slow churning will prevent ice crystals from forming and makes for a much richer finished product. Harden the ice cream after churning to desired thickness. Follow the directions on your machine and you will never go wrong. You might never buy storebought again. 1 pt.

Milk

1 pt.

Heavy Cream

1 cup

White Sugar

7

Egg Yolks

1

Vanilla Bean, cut lengthwise (optional)

Pinch of Salt

1 tbsp. Honey 1 tsp.

Pure Vanilla Extract

ALTERNATIVE =CHOCOLATE ICE CREAM 2/3 cup

Cocoa Powder, (add with sugar, then stir in milk and cream, then the rest of ingredients and heat.)

In all metal saucepot over medium heat combine milk, cream, sugar, honey, pinch of salt, and vanilla bean. Whisk briefly until steam starts to form at the top. Temper the egg yolks by placing them in a separate bowl and slowly pouring in the hot liquid while whisking rapidly. Pour all liquid into the Homemade Vanilla Bean Ice Cream (continued) egg yolks. Return mixture to the pot, on low heat. DON’T STOP WHISKING! Cook for 6-8 minutes over low heat. Ice cream mixture will thicken. Remove from heat, pour though metal strainer to catch any cooked egg and vanilla bean. Add vanilla extract, stir. Cool for 1 hour before wrapping and placing into refrigerator. Cool for 4 hours or overnight before churning. Follow manufacture instructions for making the ice cream. When the ice cream is thick and basically done you can carefully remove the top. (There is salt in the ice and if it gets into the ice cream it will ruin it). Add your favorite toppings. Return top, spin 4 times and stop.

2 cups

Favorite Fruits, Strawberries, Cherries, Blueberries, Peaches and Mango

1 ½ Peanut Butter, Chocolate Chunks, Fudge, Nuts, Marshmallows, or cups Caramel

When I was a little boy, my grandmother, Helen Gosney, would come to visit. She would let me choose a recipe and make it for me. I would pull up a stool and she would give me a ball of dough to play with to keep me busy. Then I rolled it out, playing with it, sprinkled it with sugar and baked it. As I watched it brown and anticipating to eat the treat, I was hooked for life! The Kennett Square Inn was a small country inn outside of Philadelphia, PA. This is where I started my professional career at the age of seventeen. While I attended Johnson and Wales University, I began excelling at my culinary career. Upon graduating Summa Cum Laude, I was hired and eventually promoted to Chef Tournant for the Hyatt Regency Grand Cypress. This is a AAA Five Diamond resort hotel in Orlando, Florida. I was working directly under the executive chef and I learned more about nutrition by helping develop and train “Cuisine Naturelle”. This was the Hyatt Corporation’s first alternative menu for the health conscious. After that I teamed with Pam Smith, nutritionist and author, and we began pioneering nutritional consulting for private high-end clients. Following this is when I became the private chef for basketball superstar, Shaquille O’Neal throughout fifteen years of his championship career. During this time I was featured on multiple local news television shows and many nationwide appearances such as “The Food Network”, “NBA Café” with Bobby Flay”, “Hard Copy”, a Reebok commercial. Also I was in “The Life” starring Shaquille O’Neal, and a reality show filmed in Miami, Fl. Shaquille teamed with Joy Bauer the “Today Show” nutritionist, because the show was trying to help high school kids with nutritional problems. Beginning another era of my career I sharpened my high-tech nutritional talents by working for a high-end client with many food allergies for four more

years. All the while, I acquired all of my notes and thoughts on my favorite recipes, both traditional and healthy. I spent hundreds of hours in the kitchen perfecting them. I had many, many people always asking for help and advice on different problems they had with recipes. That’s when the light came on, it’s not just the recipe, it’s the “method of procedure” most people are having difficulty with. So I began writing “Method of Procedure; The Guide and Techniques for Excellent Cuisine”. I hope this will help everyone have success in the kitchen.

Chef Thomas Gosney