Cooking With Purpose

Oysters Fonseca

2018-09-22T19:53:00.000-05:00

Two dozen shucked fresh oysters, with bottom shells reserved
4 tablespoons (1/2 stick) unsalted butter
2 red sweet peppers, cored and minced
2 red onions, minced
1 jalapeno chile pepper, seeded and minced
2 1/2 tablespoons finely chopped tasso ham*
2 medium tomatoes, peeled, seeded and finely diced
2 teaspoons fresh thyme, chopped
2 tablespoons dry white wine
1/2 cup all-purpose flour1/4 cup oyster juices (the liquor)
2 tablespoons heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
Salt and black pepper, to taste
Cayenne pepper, to taste
2 cups panko breadcrumbs

Instructions:

Drain the oyster juices (the liquor) into a measuring cup to remove grit. Reserve 1/4 cup of the juice and refrigerate or freeze the remainder for future use. Scrub the oyster bottom shells clean under running water. Place the cleaned oyster shells on oven-proof baking pans or rimmed baking sheets; set aside.

In a large frying pan over medium heat, heat the butter, being careful not to let it brown. Add the sweet red pepper, red onion, and jalapeno chile pepper; saute until the vegetables are softened.

Add the tasso ham and saute to heat thoroughly. Add the tomatoes and cook until they start to break down a bit, then stir in the thyme. Add the white wine, and stir to deglaze the pan.

Add the flour and mix well to incorporate, then reduce the heat to medium and cook and stir for about 5 minutes.

Add the 1/4 cup of oyster juice and the cream; mix everything together again until smooth. Fold in the cheese. Season the mixture with salt, black pepper, and cayenne pepper to taste. Remove the filling from the heat and allow to cool.

Place one (1) fresh oyster on each bottom shell on the half-shell tray. Using a spoon or piping bag, top each oyster with some of the vegetable/ham mix and sprinkle each with some of the bread crumbs.

Bake for 12 to 14 minutes, or until the bread crumbs begin to brown and the oysters are bubbly. Remove from the oven and serve immediately, taking care not to burn yourself when transferring the hot shells to the serving plates.

Pickled Pork

2017-08-30T14:03:00.000-05:00

Pickled Pork

Ingredients

2 cups water
1 cup apple cider vinegar
1/3 cup kosher salt
8 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/2 teaspoon whole black peppercorns
8 ounces ice

1 1/2 pounds fresh boneless pork, cut into 2-inch cubes

Directions

Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Homemade Vanilla Ice Cream

2017-08-12T14:26:00.000-05:00

4 egg yolks
½ cup granulated sugar
1 cup whole milk
1 cup heavy cream
2 teaspoons vanilla extract or vanilla bean paste

Add egg yolks and sugar to a medium metal bowl and whisk until a light yellow color and well combined. In a medium sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add some milk to egg and sugar mixture, stirring constantly until tempered. Slowly add bowl contents to the sauce pan and return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker's instructions.

Crab Stuffed Halibut

2014-07-28T07:17:00.000-05:00

4-12 Ounce to 1 Pound Halibut Fillets
8 Tablespoons Butter
1/2 Cup Onion chopped
1/3 Cup Celery chopped
1/3 Cup Red or Green Bell Pepper (or both)-Chopped
1 Pound Crab Meat
2 Cups day old bread crumbled
1 egg beaten
1 tablespoon mayo
1 Tablespoon Parsley Chopped
1 Tablespoon Sherry
Dash Salt
Fresh Ground Black Pepper
Juice of 1 Lemon

Preheat oven to 350 degrees.
Heat 4 tablespoon of the butter in a large iron skillet to just foaming on medium.
Add onion when butter foams, celery and bell peppers and cook until the onion gets soft, about 5 minutes.
Set aside and let cool and wipe out the skillet
Toss the veggies with the crab meat, bread, eggs, parsley, mayo and sherry in a large bowl, seasoning with a few dashes of salt and pepper.
Cut a slit with a knife into the halibut along the side, making a pocket for stuffing.
Stuff the halibut with the mixture.
Add some of the melted butter and the halibut to the skillet.
Mix the remaining melted butter with the lemon juice, garlic and pour it over the halibut.
Bake for 30-45 minutes or until the fish flakes easily with a fork.
Serve immediately, and add some of the sauce left in the pan.

Shrimp Scampi

2014-07-24T08:16:00.001-05:00

3 tablespoons butter
2 garlic cloves, minced
salt
Freshly ground black pepper
Juice of half a lemon
1/4 cup dry white wine or vermouth
1 pound raw, peeled, deveined shrimp with tails on
Pasta, crusty bread, or rice, for serving
2 teaspoons coarsely chopped Italian parsley, for garnish
Lemon wedges

Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, lemon juice and cook, stirring occasionally, until fragrant, about 30 seconds.
Add the wine or vermouth and cook about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
Serve over pasta, with crusty bread, or over rice, garnish with parsley and lemon wedges.

Huevos Rancheros

2014-05-26T07:14:00.002-05:00

2 tsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh hot chili peppers of your choice, deseeded and finely sliced
1 large dried chili
3 bay leaves
sea salt and freshly ground black pepper
2 10 oz cans of chopped tomatoes
2 large tomatoes, sliced
6 large eggs
6 tortillas
3/4 Cup grated cheese of your choice. I like a Mexican blend

Get a large lidded frying pan on a high heat and add olive oil. Add the onion, garlic, peppers, fresh and dried chili's, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veggies. Add your canned tomatoes and use a potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Remove the bay leaves and lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick sauce. Add them in as quickly as you can so they all get to cook for roughly the same amount of time. Salt and pepper each egg and put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 350 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas. Place a tortilla on your plate top with an egg and plenty of sauce and add some grated cheese on top, roll up and enjoy.

Peach Cannoli's

2014-05-10T10:34:00.000-05:00

2 Cups All-Purpose Flour
2 Tablespoons Unsalted Butter
1 Teaspoon Sugar
Dash of Salt
1/4 cup Butter milk
1/2 Cup Marsala Wine
1 Egg
Vegetable Oil For Frying

Filling
2 1/2 Cups Full Fat Ricotta Cheese
1/2 Cup Powdered Sugar
1/4 Cup Chopped Roasted Pecans
1/2 Cup Peaches copped fine
1 Vanilla bean scraped of seeds

To make the shells:
Mix together the flour, butter, sugar, and salt. Begin to add the Butter milk then the wine, adding enough so that you have formed a fairly firm dough.
Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour.
Half the dough, and roll thinly to about a 1/4 inch thickness. Cut into 4 squares. Place a metal tube diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg.
Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
Continue to make the rest of the shells in this manner.
To make the filling:
First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess whey.
Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Serve with a scoop of Ice Cream.

Corned Beef Brisket

2014-05-09T17:49:00.001-05:00

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
2 cinnamon sticks, broken into several pieces
1 teaspoon mustard seeds
2 teaspoons black peppercorns
10 whole cloves
10 whole allspice berries
10 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 bag of ice
1 (4 to 5 pound) beef brisket, trimmed
1 onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Rockefeller Salad

2013-02-13T08:30:00.000-06:00

3 eggs
1 10 oz package of Mr. Pete’s Seasoned Cajun Oyster Fry
20 oysters, shucked
1 pound baby spinach
1/2 pound mixed greens
8 pieces of bacon, cooked and crumbled

For Vinaigrette
2 egg yokes
1/4 cup blue cheese
1/4 cup Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup white wine vinegar
1/4 cup buttermilk
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
black pepper, to taste

Separate two of the egg yokes from the whites.

In a food processor or steel bowl and whisk, beat the egg yokes, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.

Whip the egg whites in a bowl. Dip the oysters in the egg whites, then into the seasoned flour mixture.

Deep fry in oil at 375ºF for about 1-2 minutes or until crispy.

Toss the mixed greens and spinach with the vinaigrette. Top with the fried oysters, bacon, and Parmesan cheese.

Chicken and Shrimp Gumbo

2013-01-22T08:23:00.000-06:00

2 tablespoons butter
2 cloves garlic
2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound okra, chopped
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 pound chicken thighs
1 pound andouille sausage links
2 cups water
6 cups chicken broth
2 pounds fresh shrimp, peeled and deveined
1 sprig fresh thyme
3 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon file powder (optional)

Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until vegetables are tender and just browned. Remove from the skillet, and set aside.

Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.

Serve with rice

Smothered Turkey Wings

2012-10-26T05:35:00.000-05:00

6 turkey wings

1 tablespoon salt

1 teaspoon fresh ground black pepper

1 teaspoon garlic powder

1 teaspoon poultry seasoning

1/2 teaspoon onion powder

2 tablespoons of flour

1/2 cup butter

2 celery ribs, chopped

1/2 medium onion, chopped

1 small bell pepper,chopped

1 teaspoon dried thyme

1 teaspoon fresh ground black pepper

7 tablespoons flour

3-6 cups turkey or chicken broth

2 cups milk

Heat the cooking oil in a medium pot.

Thoroughly wash and dry turkey wings. Stir together 2 Tablespoons of flour salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl. Toss turkey wings into the bowl to lightly coat evenly.

Fry the wings in the oil, over medium heat, turning, until they are just brown on both sides.

Melt butter in a large heavy saucepan or dutch oven; add celery, bell pepper and onion; cook over medium-low heat until soft but not browned, about 5 minutes. Stir in thyme and pepper, cook 1 minute add flour stirring constantly, until light brown, about 5 minutes; slowly whisk in half the broth.

4 Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes slowly whisk in milk and stir constantly until sauce returns to a simmer. Add the wings and cover and cook until tender, about 1 hour adding more broth if necessary. Ground dried chili pepper can be added to the wing seasoning and the sauce if you want.

Pork and Winter Greens Chowder

2012-09-04T07:26:00.001-05:00

2 slices of bacon chopped

2lbs of bone in Pork (I use Country Style Ribs or steaks)

2 Large bunches of greens- cleaned and tuff stems removed and chopped

2 potatoes- chopped into 1/2” cubes

1 tablespoon butter

1 small onion chopped

1 bell pepper chopped

1 stalk celery chopped

2 cloves garlic peeled and chopped

1 tablespoon flour

32 ounces of stock (as needed)

Bouquet garni of fresh basil, sage, bay leaf and rosemary

1 pint heavy cream

Salt and pepper

Crushed red pepper (optional)

Season the pork well on both sides with salt and pepper. In a medium stock pot, render the bacon down on medium heat. After rendering remove the bacon and add the pork and sear on both sides and remove from pot as well. Place all the chopped veggies into the pot, including the potatoes and cook on medium for about 5 minutes stirring to prevent sticking. At this point, add the butter and flour and stir well until flour has time to cook out the raw taste, about 2 minutes. Add half the stock, stir well until flour has started to thicken, add the greens and enough stock to cover them about half way. Then place the pork on top, cover with a lid and cook on medium low about 30 minutes. Remove the pork to cool add more stock if needed and add the Bouquet garni, cover and lower the heat to low. Once the pork has cooled enough, remove from bone and tear or chop into bite size pieces. Add the pork and the bacon back to the pot and cover for 20-30 minutes. Add the cream stir well and taste for seasoning. Add any additional seasonings you prefer at this time, Crushed pepper, seasoning mix, etc. Cover for 10-15 more minutes stirring once or twice and now it’s ready to serve with your favorite breads or crackers.

Smokey Duck Gumbo

2012-07-22T17:45:00.002-05:00

3 smoked ducks

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours until flavor is achieved. Remove ducks and de-bone. Chill the stock and reserve.

1 1/4cups flour

1 cup oil

2 cups sliced Andouille Sausage

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

5 cloves garlic minced

1 bunch chopped parsley

4 quarts duck stock

1/2 cup favorite red wine

Salt, black pepper to taste

1 teaspoon red pepper

1/2 teaspoon oregano

2 tablespoons Tabasco

In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 30 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 hour. Taste for seasoning and simmer for 30 more minutes.

Serve over rice and sprinkle with Chives. I also serve a side of fried orka and crusty bread.

Shrimp Bascom (Cooking With Purpose Style)

2012-06-06T21:55:00.000-05:00

Seasoning mix:

2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp (peeled and deveined)

1 onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 clove garlic, peeled and minced

1/2 cup apple juice or good wine

1 (14 1/2-ounce) can peeled and diced tomatoes with liquid

1 cup clam juice

2 tablespoons butter

3 cups cooked white rice or grits

2 small green onions, thinly sliced

4 teaspoons, Crème Fraiche

To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Add half the spice mixture to the shrimp, toss well and refrinderate.

Heat a large Iron skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice or wine and cook until the liquid has almost evaporated. Add the tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp are pink and cooked through.

Spoon the shrimp and sauce over the rice or grits and garnish with green onions and Crème Fraiche

My touch to this recipe is that I take some of the spice mix or some Prudhomme's blacking magic and toss well with 12 large shrimp that have been shelled and deveined with the tail on. I toss these well in a very hot skillet until done, about two minutes. I add three shrimp to each dish along with a pat of butter and Crème Fraiche. This idea is mine. : )

Shrimp Pilau

2012-06-02T08:38:00.000-05:00

4 thick cut slices bacon

1 cup uncooked rice

2 tablespoons butter

1/2 cup chopped celery

2 cups small shrimp, cleaned and deveined

1/4 cup chopped bell pepper

1/4 cup chopped sweet onion

1/4 cup heavy cream

Salt and pepper to taste

1 teaspoon Worcestershire

1 tablespoon flour

In a heavy skillet fry the bacon until crisp. Transfer to paper towels to drain then crumble and set aside. Cook rice according to package directions, adding some bacon drippings to the cooking water. In the heavy skillet, melt the butter in the remaining drippings and add the celery, onions and bell pepper. Cook a few minutes, until tender. Drizzle shrimp with Worcestershire sauce, then toss with the flour and add to skillet mixture. Stir and simmer for about 5 minutes, add cream and season to taste with salt and pepper. Add cooked rice and mix until mixture is well blended and taste to check seasoning. Add more butter, if desired, and stir in the crumbled bacon.

Asparagus Feta Frittata

2012-06-01T18:02:00.000-05:00

1 tablespoon butter

1/2 cup chopped green onion

2 cups chopped fresh asparagus

8 large eggs

1/2 cup feta cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Preheat broiler.

Heat oil in a large oven-safe skillet over medium; add onion and cook until softened, stirring occasionally, about 5 minutes. Add asparagus; cook until softened, about 3 minutes.

Meanwhile, whisk together eggs, 1/4 cup feta cheese, and ¼ Parmesan cheese in a large bowl; add salt and pepper and mix well.

Add egg mixture to skillet; stir gently and cook until almost set. Top with remaining 1/4 cup feta and 1/4 cup Parmesan cheese; place under broiler. Cook until mixture is puffy and golden, about 4 minutes.

Remove from heat; cool slightly, cut, and serve.

Creamed Spinach with Bacon

2012-05-27T07:43:00.001-05:00

1 pound fresh spinach soaked several times in salt water to remove grit, well-rinsed and dried in a salad spinner

4 ounces bacon (about 4 strips)

1/2 cup heavy cream

1/4 cup Parmesan

Salt and pepper

Freshly ground black pepper

Cook bacon until crispy in a sauté pan and remove to paper towel to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, reducing by about one-third.

While the cream is reducing, tear or chop the spun spinach, and cut the bacon strips into 1/4-inch pieces.

Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce and simmer until spinach is just tender. Transfer to a serving dish.

Hollandaise Sauce

2012-05-23T07:41:00.000-05:00

1/2 cup butter

3 large egg yolks

1 tablespoon plus 1 teaspoon of lemon juice

Salt and white pepper to taste

Dash of hot pepper sauce( like you put on turnip greens)

2 tablespoons hot water

Finely chopped fresh parsley, dill or mint

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, pepper and hot pepper sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley, mint or dill before serving.

Makes about 2/3 cup of hollandaise sauce.

I use parsley on veggies and Eggs Benedict, dill on fish dishes and mint or basil on red meats.

Blackeyed Pea Patties

2012-05-16T09:20:00.001-05:00

1 1/2 cup peas cooked and drained.

1/4 cup Trinity chopped ( onion. bell pepper, celery)

1 glove garlic minced

1tsp butter

1 tsp sage

1 tsp paprika

1 egg

2 Tbsp flour

1 Tbsp corn meal

A pinch of salt and pepper

A pinch of ground red pepper( optional I guess)

2 Tbsp veggie oil

Saute the Trinity and garlic in butter until just soft, remove from heat and

Let cool.

Mash peas with a potato masher, leaving some whole for texture.

Mix all other ingredients ,stir well until incorporated. If needed add just

A little more corn meal. You want the consistency of a fritter.

Form in 1/2” think patties. Fry 1-2 minutes on each side until golden brown.

Drain on paper towels.

Cajun Ribeye’s

2012-05-15T07:37:00.001-05:00

4 beef rib eye steaks (6-ounces) cut 1-inch thick

3 Tbsp. Cajun spice mix

1 Tbsp. olive oil

2 Tbsp. fresh oregano, chopped fine

1 Tbsp. fresh thyme, chopped fine

1 Tbsp. fresh rosemary, chopped fine

1 tsp. garlic, minced

1 cup Burgundy wine

1-2 tablespoons Butter

salt and pepper to taste

Pre-heat oven to 300 deg.

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.

In a Dutch oven, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.

Reduce heat to medium and add oil. Sauté the herbs and garlic in oil until fragrant and slightly brown.

Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Remove from heat, Cover and place in a 300 deg. oven for 5 minutes. Turn your stove eye to medium high.

Remove steaks to platter and keep warm in the cooling oven. Place the Dutch oven uncovered on the eye and boil liquid until reduced by half. Add desired amount of butter into the sauce, stirring slow not to break. Spoon sauce over steaks and serve.

Asparagus and Leek Soup

2012-05-11T07:32:00.001-05:00

2 tablespoons butter

1 leek, white part only, halved lengthwise, washed thoroughly and chopped

3/4 pound asparagus, cut into 1/2-inch pieces

1 garlic clove, crushed

1 cup chicken broth

1/3 cup heavy cream

Salt and pepper, to taste

Heat butter in a large stockpot over medium heat until foam subsides.

Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.

Add chicken broth and bring to a boil over high heat. Lower the heat, cover and simmer 10 minutes, until asparagus is tender.

Stir in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.

Lemon Cheese Sauce

2012-05-10T14:44:00.000-05:00

4 tablespoons butter

½ cup crumbled feta cheese

¼ cup whole milk

1 tablespoon fresh lemon juice

1 clove garlic minced

Melt butter in a small pot over medium heat; add cheese, milk, lemon juice, and garlic; cook until smooth, whisking to blend, about 3 minutes. Keep warm on low heat.

Prosciutto wrapped Asparagus in a Béchamel sauce

2012-05-10T10:08:00.000-05:00

24 asparagus spears, thick ends removed

8 large slices of prosciutto

1 teaspoon olive oil, for frying in

1 tablespoon butter

1 tablespoon flour

½ clove garlic, minced

1 cup half and half

1 cup heavy cream

Salt, to taste

Pepper, to taste

Nutmeg, to taste

½ cup Gruyere cheese, grated

4 slices of tomato

Parmesan cheese

1 tablespoon chives, chopped, to garnish

Bring olive oil in a sauce pan to medium heat, about 300 degrees. Add the garlic and toss about 1 min. Add the asparagus and toss for one more minute. Pour this over into a plate and place into the freezer for 5 min. In the same pan, raise the heat to medium high and add the butter. Once the butter begins to ripple, add the flour and keep stirring until you get a blond roux. You just want the flour to get cooked through. Add the half and half and heavy cream. Bring to a slow boil stirring well until smooth. Season to taste with salt, pepper and nutmeg.

Turn the heat off, and then add the grated Gruyere cheese and mix in well.

Take 6 stalks of asparagus and roll 2 slices of prosciutto around the bunch and secure with a couple of tooth picks. Brown these in a skillet on medium for a couple of minutes on each side.

Place the asparagus in an oven safe dish, top with the Béchamel sauce a slice of tomato and a sprinkle of parmesan. Place under the broiler on the middle rack until the cheese is just brown. Garnish with chopped chives before serving.

Béchamel Sauce

2012-05-08T07:23:00.002-05:00

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

2 teaspoons white pepper

1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat and season with salt, pepper and nutmeg. At this point you can add a smooth melting cheese and stir in well or set aside until ready to use.

Green Tomato Nut Bread

2012-05-03T09:32:00.000-05:00

2 1/4 cups sugar

1 cup melted shortening

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup pecans or walnuts

1 cup raisins

2 1/2 cups diced green tomatoes(Drained)

Shredded coconut or crushed ginger snaps

Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut or crushed ginger snaps. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .