Skip's Recipe Box

Nokomis City Park

2017-08-26T19:02:00.001-07:00

Nemo’s Pizza Meatloaf

2015-02-20T22:00:00.002-08:00

Vote for my nephew Nehemiah Arndt in the St Louis Post Dispatch's Kid Chef Contest. Nemo is 12, and makes a killer meatloaf in his video submission!

Please click the badge on my blog page and vote, you may vote once per day and registration is easy and can be done through Facebook...

(The following has been copied from the St Louis Post Dispatch web page)

Recipe:	Nemo’s Pizza Meatloaf Hello, my name is Nehemiah Arndt – my friends call me Nemo. I am twelve years old and I live in Collinsville, IL. Today, I am making my pizza meatloaf. I came up with this signature dish so I could have two of my favorite dishes at the same time. Ingredients 1 lb of fresh ground chuck 1 lb of fresh Italian sausage 1 t. salt 1 t. pepper 1 med finely chopped onion 3 cloves of garlic, minced 2 eggs ½ c. milk 2 c. Italian bread crumbs 1 c. shredded mozzarella cheese, with ½ c. in reserve for garnish 3 c. marinara sauce with 1 c. held in reserve 30 slices of pepperoni optional ingredients may include chopped green peppers, mushrooms, olives, or other favorite pizza toppings Directions 1. In a large bowl, combine the first set of ingredients. Hand-mix until fully mixed. Divide the meat mixture in two. 2. Place the first half of meat and gently press into 7 x 11 dish. 3. Spread 2 c. of marinara sauce over the meat. 4. Layer the cheese over that and then top with pepperoni and other pizza toppings. 5. Top with a little more cheese 6. On a clean surface, smooth out the second portion of meat and then lay it over the pizza toppings. 7. Bake at 350 degrees for 45 minutes. 8. Top with remaining sauce, cheese and other toppings as desired. 9. Bake for 15 more minutes. Serve with side salad and garlic bread. Enjoy Nemo’s Pizza Meatloaf!
Your Kid Chef's First Name:	Nehemiah
How old is your Kid Chef?:	12

Gennaro makes Ricotta Ravioli

2014-07-18T01:42:00.003-07:00

This looks amazing! Fresh pasta is not hard to make but if you do not wish to make it from scratch, most of the larger grocers carry fresh made pastas that will suffice and you can make your own sauces...

Vegetable Stock from Culinary Fundamentals

2014-05-21T17:46:00.000-07:00

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

2 fluid ounces Vegetable oil
1 pound Onions, sliced
1 pound Leeks, chopped
8 ounces Celery, chopped
8 ounces Green Cabbage leaf, chopped
8 ounces Carrots, chopped
8 ounces Tomato, chopped
3 each Garlic cloves, crushed
5 quarts Cold water
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)

Process:

1. Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.

2. Add the water and sachet; simmer for 30 to 40 minutes.

3. Strain the stock. It may be used now, or it may be cooled and stored for later use.

Fish Stock from Culinary Fundamentals

2014-05-21T17:40:00.000-07:00

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom stems and pieces (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices
Salt (optional), as needed

Process:

1. In a large stockpot combine the bones with the cold water, white mirepoix, sachet, and salt (if using). Simmer gently for 30 to 45 minutes, skimming the surface as necessary.

2. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Fish Fumet from Culinary Fundamentals

2014-05-21T17:36:00.000-07:00

Yield: 1 gallon

Notes: *Add other aromatics to the sachet, if appropriate, such as dill (seeds or fresh stems), fennel seeds, or tarragon.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

4 fluid ounces Canola oil or clarified butter
11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom trimmings (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices, *see notes
Salt (optional), as needed

Process:

1. Heat the oil or butter in a large rondeau and add the bones, white mirepoix, and mushrooms (if using).

2. Cover the pot and sweat the bones and mirepoix over medium heat for 10 to 12 minutes until the mirepoix is soft and the bones are opaque.

3. Add the water, wine, sachet, and salt, (if using) and bring to simmer.

4. Simmer for 35 to 40 minutes, skimming the surface as necessary.

5. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Double Chicken Broth from Culinary Fundamentals

2014-05-21T17:26:00.000-07:00

Notes: VARIATION:

Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

3 pounds Stewing hen

2 quarts Chicken Stock

2 teaspoons Salt

6 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

1/2 teaspoon Salt

1/4 teaspoon Black pepper, freshly ground

Process:

1. Cut the stewing hen into quarters.

2. Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.

3. Add the mirepoix and tomatoes and simmer for 30 minutes.

4. Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.

(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)

5. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.

6. Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.

Court Bouillon from Culinary Fundimentals

2014-05-21T17:22:00.000-07:00

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

5 quarts Cold water

8 fluid ounces White wine vinegar

Salt (optional), as needed

12 ounces Carrots, sliced

1 pound Onions, sliced

1 pinch Dried thyme

3 each Bay leaves

12 each Parsley stems

1/2 teaspoon Peppercorns

Process:

1. Combine all the ingredients, except the peppercorns, in a large stockpot. Simmer for 50 minutes.

2. Add the peppercorns and simmer for 10 minutes more.

3. The court bouillon may be used now, or it may be cooled and stored for later use.

Chicken Stock from Culinary Fundamentals

2014-05-21T17:17:00.002-07:00

Yield: 1 gallon

Notes: Replace 2 pounds of the chicken bones with turkey necks for an extra rich, gelatinous stock.

Add to the aromatic ingredients suggested here or replace them with other ingredients to achieve a particular flavor. Options for a specific flavor in the finished stock include: sliced fresh ginger, lemongrass, fresh or dried chiles, strongly flavored herbs, such as tarragon or rosemary, mushroom stems.

Using a prepared stock or rémouillage gives stocks greater body and flavor. These stocks are sometimes known as double-strength.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

8 pounds Chicken bones, cut into 3-inch lengths.

6 quarts Cold water

1 pound Mirepoix, medium dice

1 each Sachet d'épices

Process:

1. Rinse the bones under cool running water and place in a stockpot.

2. Add cold water to cover the bones by about 2 inches. Bring the stock to a boil. Skim the surface as necessary. Reduce the heat and continue to simmer for 3 to 4 hours.

3. Add the mirepoix and sachet and continue to simmer the stock 1 or 2 more hours, skimming as necessary and tasting from time to time. Strain the stock through a sieve or a colander lined with rinsed cheesecloth. The stock may be used at this point, or it may be properly cooled, labeled, and stored.

Beef Stock from Culinary Fundamentals

2014-05-21T17:13:00.000-07:00

Yield: 2 quarts

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

1 fluid ounce Vegetable oil

4 pounds Beef hind shank, cut crosswise

3 quarts Cold water

2 teaspoons Salt

8 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

Process:

1. Preheat oven to 375°F. Pour the oil into a half sheet pan or roasting pan and place the pan in the oven. When the oil is hot, after about 5 minutes, add the beef shank pieces to the pan and roast, turning brown all sides evenly, 30 minutes. (Note: Roasting the beef is optional, but contributes a rich color and flavor in the finished broth.)

2. Put the beef shank pieces into a stock pot and add the cold water. The water should cover the bones by about 2 inches. Add the salt and bring to a simmer over medium heat. Reduce the heat to establish a gentle simmer. Skim the surface with a skimmer or a spoon as necessary throughout simmering time.

3. While the broth comes to a simmer, add the mirepoix and tomato concassé to the same pan used to roast the bones and return to the oven. Roast until the onions are golden and the tomatoes have a rich, sweet aroma, 15 to 20 minutes. After the broth has simmered for 2 hours, add the roasted vegetables to the pot. Add a ladle full of the broth to the roasting pan and stir well to release any drippings. Add these to the pot as well. Continue to simmer for another hour.

4. Add the sachet to the broth after it has simmered a total of 3 hours and continue to simmer until the broth is richly flavored with a good body, another hour. Taste and adjust the seasoning with salt and pepper is necessary.

5. Strain the broth through a fine wire mesh sieve or cheesecloth. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for later use.

GOOEY BUTTER CAKE from Family Cookbook

2013-10-25T23:39:00.000-07:00

A friend of mine was looking for a Gooey Butter Cake recipe and I went to my mother's recipe as found in the family cookbook...

GOOEY BUTTER CAKE

8 oz Cream Cheese

4 c Powdered Sugar

1 box yellow cake mix

2 eggs

1 stick melted oleo

Mix and put in jelly roll pan sprayed with pam. Mix 1 8 oz. cream cheese, 2 beaten eggs, 4 cups powdered sugar. Spread on top and bake 350 degrees for 15-30 minutes.

Creme Fraiche (Garde Manger, CIA)

2013-04-03T14:38:00.001-07:00

I took this recipe from:

pg. 382

The Art and Craft of the Cold Kitchen "Garde Manger",

The Culinary Institute of America

This was from a class I took a couple years ago and new it was there because we made it in class. In one of my online food groups in which I am a part of a person was exclaiming that they could not find any Creme Fraiche so I went and typed this up for their benefit, with this work being done, I decided to share it here.

Creme Fraiche
(yield 12 servings, 4 oz/113 g each)

pg. 382
The Art and Craft of the Cold Kitchen "Garde Manger",
The Culinary Institute of America

32 fl oz/960 ml Half-and-Half
1 packet direct set Creme Fraiche Starter Culture

Warm the Half-and-Half to 72 f/22 c.
Stir in the starter culture.
Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.
Serve immediately or transfer to a storage container, cover, and refrigerate up to 1 week.

Chef's note: Creme Fraiche is made by fermenting heavy cream that has a butterfat content as high as 60% with a lactic acid and the appropriate bacterial cultures. The flavor of a newly prepared Creme Fraiche is sweet, and has a loose, almost pourable texture. As it ages, the flavor becomes more pronounced and tart, and it thickens to the point at which it can nearly hold a spoon upright. It is important to the garde manger as a base or spread for canapes, in salad dressings, and served with fresh fruit.
Variation: Lime flavored Creme Fraiche - add fresh lime juice to taste.

My first attempt at making a panini....

2013-01-10T20:35:00.000-08:00

So last week my boss gave me a Panini Press and I was excited to get to making some good sandwiches. But what to make? What bread should I use? After some research of looking high and low on the internet and talking with friends in Facebook groups dedicated to food. I had some up with a combination which sounded good to me and it was not one which was suggested.

What I ended up making was somewhat of a hybrid Turkey Club Sandwich. I bought some seasoned herb bread, put down a layer of sun-dried tomato pesto, sharp cheddar cheese, shaved ham, bacon, more cheddar, shave smoked turkey, and then more cheddar where I then layered more sun-dried tomato pesto on the top bread piece.

Sprayed my panini press with pan release spray and also sprayed the sandwich top and bottom and then pressed into into the panini press. After about 5-6 minutes, I then released the press lid and it looked well cooked.

While this was my first attempt this can be considered a learning experience. Next time I will change the way my sandwich is placed in the press to change the way the press lines are orientated.

My next attempt will be on Saturday and I am planning to make a Caprese Panini. Fresh Herb Bread, Fresh Hand Stretched Mozzarella, Fresh Basil along with Basil Garlic Infused Olive Oil.....

What panini's would you make or like????

PAELLA A LA VELENCIANA (Spain): Chicken and Seafood Rice

2012-10-14T21:34:00.001-07:00

Tonight a friend of mine from Jersey was asking me about Paella. Last spring, I cooked some paella dishes and here are the recipe in this blog post.

PAELLA A LA VELENCIANA (Spain)

Chicken and Seafood Rice

Yield: 4 Portions

INGREDIENTS:

12 oz.	Pork, lean, diced
4 ea.	Chicken legs, cut into thighs and drumsticks
3 oz.	Olive oil
2 ea.	Garlic cloves, chopped
6 oz.	Onion, small dice
6 oz.	Red pepper, small dice
6 oz.	Green pepper, small dice
3/4 lb.	Rice, short grain
1/2 tsp.	Saffron, crushed
1/4 tsp.	Salt
1/2 cup	Chicken stock, hot
2 lb.	Clams, fresh littleneck, cleaned
2 lb.	Mussels, fresh, cleaned
2 lb.	Shrimp, 16/20, P&D
1 lb.	Chorizo link, cooked, sliced
8 oz.	Tomato concasse, small dice
4 oz.	Carrots, small dice
4 oz.	Peas (garden)
4 oz.	Scallions, sliced
2 ea.	Lemons

Method:

1. Brown the chicken and pork in the olive oil. Remove and reserve.

2. Sauté the garlic, onion, and peppers in the reserved oil.

3. Add the rice, saffron and salt. Stir until the rice is coated with oil.

4. Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400- degree F. oven. Cook the rice mixture for 8 minutes.

5. Place the clams and mussels on top the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.

6. Add the shrimp, chorizo, tomato concasse, carrots and peas. Return the pan to the oven and cook paella until the shrimp is cooked through and all the ingredients are very hot.

7. Garnish the paella with the scallions and strips of roasted red pepper. Drizzle with juice of 1 lemon. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.

La Mia Casa - Vegan Friendly Menu (final)

2012-10-09T21:31:00.000-07:00

La Mia Casa

Vegan Friendly Menu

Friday, October 12, 2012

Executive Chef/General Manager

Harrison Graden Sr.

Sous Chef

Corey Schaefer

Garde Manger

Jason Mather

Andree

Kendall Atkins

Entre’metier

Kyle Baumann

Patisserie

Brittany Gould

Ware Washer

Cal Bell

Server Captain

Tim Constentino

Servers

Noelle Perkowski

Chris Harris

Jon Todd

Chef Instructors

Ellen Piazza

Robert Hertel

STLCC - Forest Park Campus

5600 Oakland

St. Louis MO 63110

Diet,

Flexitarian, Pescaterian

& Vegan

Diet is not a four lettered word, it is what we eat and not what we do!

Flexitarian as defined by Web MD: A relatively new term, flexitarian comes from a combination of the words “flexible” and “vegetarian.” Following a flexitarian diet means eating more plant-based diet and less meat.

Pescaterian as defined by Urban Dictionary: A person who eats fish but no other kinds of meat. Commonly referred to as "vegetarian".

Vegan as defined by About.com: Veganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Most vegans also avoid use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur, and wool.

The Antipasto

A traditional Italian meal starts with something to nibble on, called antipasto, which translates into English as “before the meal.”

“Mock” Caprese Salad (Vegan)

A refreshing salad made with a marinated tofu, fresh Roma Tomatoes, Basil, and drizzled with Olive Oil and Balsamic Reduction and dusted with Sea Salt & Fresh Ground Black Pepper and Parma Parmesan Cheese.

The Primo

In Italy, pasta is a first course, or primo, served as an appetizer, not as the main event. Soup, rice, and polenta are the options for the primo.

Green Onion & Wild Mushroom Risotto

(Vegan)

This dish is packed with the fresh flavor or Green Onion and given a “meaty” texture with the pungent flavor of wild mushrooms to entice your palate

The Secondo

The main course is called il secondo, or the second course. Chicken, meat, or fish are usual choices, and portions are generally small. These main courses are usually fairly simple, especially if a rich pasta or rice dish precedes them.

Pan Seared Marinated Tofu Picata

(Vegan)

Flavorful and fresh this dish is composed of pan seared marinated tofu that is lightly coated with a seasoned flour and garnished with a flavorful and colorful mix of bell peppers, onions, mushrooms, capers and lemons. With just a drizzle of lemon juice and balsamic reduction and olive oil vinaigrette.

Salmon with Lemon, Capers, and Rosemary

(Pescaterian)

This dish is cooked "al cartoccio" or “en papillote,” which steams the foods in their own flavorful juices and when brought to your table is sure to create a delicate and aromatic dish when opened as a present on a holiday!

The Cortorno

A platter of vegetables usually accompanies the main course. This word contorno loosely translates as “contours” and refers to the fact that the vegetable course helps shape and define the meal.

Roasted Vegetable Medley

with Balsamic Lemon Vinaigrette

(Vegan)

A delightful medley of beets, Brussels sprouts, sweet potatoes, acorn squash, onion and roasted garlic roasted and drizzled with a Balsamic Lemon Vinaigrette.

Cannellini Beans with Garlic and Sage

(Vegan)

High in fiber these beans are a great source of protein and other great nutrients. Creamy and flavorful these are sure to please!

The Dolce

A dolce (or sweet) ends a traditional Italian meal.

Grapefruit Compari Sorbetto

(Vegan)

Served with a Fresh Cranberry Orange Sauce and a Cranberry Orange Biscotti dipped in White Chocolate

(Vegan)

This refreshing desert is sure to awaken and tantalize your taste buds with a combination of sweet and sour, cleansing your palate to continue your day!

Beverages

Sweet Basil Lemonade

Fresh Brewed Iced Tea

Coffee

(Regular and Decaffeinated)

Served with Lemon Wedges, Natural Sugar, and Stevia

Carrot Cake: Family Recipes

2012-10-09T20:22:00.000-07:00

My mother made this a lot around holidays or when out of town relatives were visiting. It was oh so good! Particularly with whipped topping... (she used the baby food and was very very moist!)

CARROT CAKE

1 1/4 cup salad oil

4 eggs

2 cups sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 cups flour

2 tsp. cinnamon

3 cups grated carrots (can use 4 small jars baby carrots or 2 junior jars)

1 cup chopped nuts (optional)

Combine oil and sugar, mix well. Stir in rest of ingredients alternating dry and wet with 4 eggs. Bake in 10 inch tube pan. Bake in a floured and grease bunt pan in a slow oven at 325 degrees for 1 hour 10 minutes. Cool upright in pan. When cool cut out of pan to release cake. You may put icing on cake. Cream cheese icing is pretty good. See cookbook section for icings. Very rich! Cake is good plain. It is very moist.

Roast Chicken with Pan Gravy

2012-09-26T12:50:00.000-07:00

Roast Chicken with Pan Gravy

Servings: 10
Categories: Main Dish
Source: Culinary Fundamentals Copyright: Prentice Hall

5 each Chickens
Salt, as needed
Black pepper, as needed, freshly ground
5 each Thyme sprigs
5 each Rosemary sprigs
Vegetable oil or butter, as needed

Mirepoix
4 ounces Onion, diced
2 ounces Carrot, diced
8 ounces Celery, diced

Pan gravy
2 ounces Flour
1/2 ounce Tomato paste (optional)
1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy.

Rough Draft of my Menu for Restaurant Operations

2012-08-19T12:46:00.000-07:00

This is Rough Draft of my Menu for Restaurant Operations to be submitted next Friday in class.

LA MIA CASA
Vegan friendly menu

The antipasto:

“Mock” Caprese Salad

The primo:

Green Onion & Wild Mushroom Risotto

The secondo:

Choose one:

Grilled Salmon

Chicken Picata

Pan Seared Marinated Tofu

The contorno:

Sautéed Brussel Sprouts

Oven Roasted Baby Beets & Fennel

Seasoned Cauliflower

The dolce:

Grapefruit Compari Sorbetto

with White Chocolate Craisin Biscotti

Traditional Shepherd's Pie (STLCC-Culinary)

2012-08-12T22:04:00.000-07:00

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:

SHEPARD’S PIE

Yield: 6

INGREDIENTS:

15 oz Lamb stock (or light beef stock)

1 oz Dried wild mushrooms

1 ½ lb New red potatoes, cut into medium dice

4 ea Garlic clove, minced

8 oz Sweet butter

2 oz Heavy cream

1 oz Scallion, finely chopped

1 ½ tblsp Parsley, chopped

To taste Salt and black pepper

4 oz Onion, medium dice

6 oz Button mushrooms, sliced

1 ½ lb Ground lamb

1 oz All-purpose flour

4 oz Dry sherry

1 tsp Dried thyme

` 15 oz Corn kernels

METHOD:

Bring the lamb stock to a boil and add the wild mushrooms. Remove from heat and let rest.
Place the potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Cook until the potatoes are tender, remove from the heat, and mash until smooth.
Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley. Mix until the ingredients are thoroughly incorporated. Reserve.
Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
Add the ground lamb and continue to cook until it is browned.
Strain the wild mushrooms from the stock and finely chopped. Reserve the stock and mushrooms until needed.
Sprinkle the flour over the lamb mixture and stir until incorporated,
Cook while stirring over medium heat for 3 minutes.
Add the sherry and the reserved wild mushrooms and stock.
Continue to cook over medium heat, stirring, until the mixture thickens slightly.
Add the thyme. Season with salt and pepper.
Melt the remaining butter in another sauté pan over medium heat and add the corn kernels. Sauté the corn for approximately 5 minutes or until tender. Season.
Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
Spread the sautéed corn kernels over the lamb.
Spread the potatoes over the corn kernels. Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

South of the Border Shepherd's Pie (Mexican Shepherd's Pie)

2012-08-12T22:00:00.000-07:00

Gather your ingredients

Rough dice on a mix of peppers

Rough dice jarred Jalapenos

Store brand medium salsa worked

Rough dice Red Onion

Shredded Carrots and Black Beans

I used this but you can make your own

Shredded three Roasted Chickens

Shred Cheddar for the top

Jalapeno rings for garnish

Sprinkle Bacon Crumbles on the top

Ready to bake

Baked and ready to eat!!!

Enjoy!

So where I work we usually have left over rotisserie chickens and are looking for ways to use them. That and this week we had some extra mashed potatoes. I was thinking of what we could do with them and thought why not make a "Mexican Shepherd's Pie" or South of the Border Shepherd's Pie. Shepherd's Pie is traditionally made with Mutton (lamb), beef, or sometimes pork... it usually topped with mashed potatoes and sometimes has vegetables mixed into the meat mixture. It is made from Ireland to Australia and worldwide and is thought to be the origination of a way to use left overs???

So this really works well into what we needed where I work. We have leftovers and serve mainly comfort foods. I for one do not like leftovers but have a love for comfort foods that are loaded with tons of flavor. This dish that I am sharing with you, I think you shall find loaded with flavor and you can add as much or as little heat as you wish! I also prepared this the day before I cooked it and it can be prepared ahead and frozen if so desired. It will take additional baking time when frozen, times given in this recipe reflect a refrigerated pie... enjoy...

South of the Border Shepherd's Pie

(Mexican Shepherd's Pie)

Filling

2-3 Roasted Chickens (cooled and de-boned, shredded)
2 cups Red Onion (diced)
1 cup Bell Pepper (Small dice, medley - red. yellow, green)
1 cup Carrot (shredded or small dice)
1/2 cup Black Beans (prepared)
1/2 cup Jarred Jalapenos (diced) 1-2 packets of Taco Seasoning (as hot as you want it)
+/- 1/2 cup Salsa (as hot as you want it!)
10 cups of Mashed Potatoes (prepared) You can use your favorite mashed potato recipe!

Topping

2 cups Cheddar Cheese (shredded)
1 cup Bacon Crumbles
1/4 cup Jarred Jalapeno Rings for garnish (whole)

Preparation:

Shred your chicken and remove all bones, would hate to be choked on a small bone!
Dice and prepare your vegetables.
Mix Chicken and Vegetables, mixing in seasonings and salsa. You want it to be just wet but not to dry. If it is too wet, it will not set up after baking.
Cover with a smooth layer of Mashed Potatoes about and 1" thick.
Apply toppings in this order - Cheese, Bacon, Jalapeno Rings
Bake in 350 degree F oven for 12-15 Minutes, loosely covered.
Take out of oven and remove cover, return to oven for another 10 minutes, checking after 5 minutes to ensure the cheese has not burned.
Remove from oven when cheese is melted to desired done-ness.
Tent to hold heat and let it rest for 20-30 minutes to set up.
Serve in squares and enjoy!!!

Compound Butter

2012-07-24T20:22:00.001-07:00

Started with about 1 stick of softened butter (unsalted), half a small shallot (minced), small handful of Sun-dried Tomato (minced), about the same amount of bacon ♥ slices> (minced), 2 TB Blue Cheese, 14 stalks of parsley (de-stemmed & minced), 4 stalks of Green Onion (sliced thins or minced) and salt/pepper to taste.

Compound Butter

(French: "Beurre composé")

Compound Butter's bring additional flavor and moisture (causing a pleasant, mouth feel and taste), they can be made fairly simple using butter and what ever flavors you wish. Simplist of Compound Butters can be as simple as Butter, Garlic, Parsley, and Salt/Pepper to taste, this goes well when eating a lot of Italian type dishes and when making Garlic Bread!

Most people use Compound Butters on meats or to season vegetables, when using add at the time just before you take them off the heat source or when you are plating them up and they should always be room temp so that they melt. (Do not want a cold piece of butter on your beautiful food! Unless you are serving something cold?) The potential for different flavor combinations and concoctions is limitless, what are you serving? Steak, Fish, Lamb, Pork, Asparagus, Green Beans (haricots verts), Baked Potato???

What will you use? Butter (unsalted), Parsley, Garlic, Shallots, Onions, Ginger, Tomatoes, Wine, Cilantro, Basil... I think you get the picture!!!

This Compound Butter was just something I threw together in anticipation of a nicely grilled Rib Eye Steak! It about tripled in size to a regular stick of butter.

If you are not already following my blog, either on Google or Networked Blogs, please do!

Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

2012-07-11T12:22:00.001-07:00

Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W

CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

by Skip Graden on Wednesday ·

This is a pizza that I made in American Regional Cooking with Chef David Rell last semester. We grill marked and par-cooked the crust and finished them in a 450 degree BKI Oven.

You can top a pizza a lot of ways: Follow this recipe, Sausage, Peperoni, Cheese, Pepperoni & Sausage, Vegetables, Pesto Red Onion Shrimp & Baby Bella's, etc...

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Yield: 4 8-inch Pizzas

For the Dough: (Best to make the day before.)

INGREDIENTS

1 ea Envelope active dry yeast

1/2 tsp Sugar

2/3 cup Warm water

2 to 3 cup All-purpose flour

1 tsp Kosher salt or Sea Salt

1 tsp Freshly ground pepper

2 tblsp Olive oil, plus olive oil for brushing crust

For the Topping:

INGREDIENTS

3 cups Thinly sliced grilled chicken meat

3/4 cup Sliced, pitted kalamata olives

4 cups Shredded fontina cheese

1 cup Thinly sliced red onion

2 tblsp Finely chopped fresh parsley

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

METHOD:

For dough: In a medium bowl, combine yeast, sugar, and water. Stir briefly and let stand until foamy, 5-10 minutes. Add 2 cups flour, the salt, pepper, and 2 tblsp olive oil. Stir together with your fingers, until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set in warm place until the dough doubles in size, 1 to 1 1/2 hours.
Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about an 1/8 inch thick. Lightly brush both sides of each round with olive oil and place rounds on baking sheet.
Gently slide crust from baking sheet and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crust bubbles; they will deflate when you turn them over. Transfer the crust to the baking sheets, with grilled marks facing up.
Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizza again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Steps to follow:

Make the Pizza Dough 24 hours before you are going to par cook them.

Once it is par cooked, you can use right away or refrigerated/freeze them wrapped tightly in Saran Wrap or vaccuum packed 3-5 days refrigerated and 2-3 weeks frozen...

Top of Crust

Bottom of Crust

Top Of Crust, Time to Sauce it...

Add and spread a thin layer of sauce or Sun-Dried Tomato Pesto

Add Pepperoni, start with Thin Flat items

Then add Pre-cooked Sausage

Next is cheese

Evenly spread cheese across top

Looks like enough, time to cook it...
(Can be wrapped in Saran Wrap at this point...
Frozen or Refrigerated)

Put it on the grill...

Cover it with a large lid or a stainless steel bowl with a handle.

Checking it and getting ready to turn it...

Turn it every 3-5 minutes a 1/4 to a 1/3 of a turn...

Bottom looks about done....

Remove from the grill...

Put on a surface to cut...

Get into position to cut in smooth continuous strokes

Cut in 6-8 pieces...

Cheese is nice and melty...

Check it out...

Bottom looks great...

Enjoy with a beverage of your choice!

Menu board at Schnuck's on Clayton Road in St Louis MO....

Why did the chicken cross the road....

2012-07-08T23:46:00.000-07:00

I really do not care (in fact) if I do not see another chicken for a couple days it would make me happy! Because this past weekend we had a chicken special at work and had 10 cases of chicken to cook off by today. (Sunday) Our sale price was really good at $6.99 for an 8 piece...

3 cases of Double Hand Breaded Chicken, Schnuck's recipe

Close up of Double Hand Breaded Chicken

Friday, I cooked 2 cases and each case has 4 bags with 32 pieces: 8 Breast, 8 Thighs, 8 Legs, and 8 Wings. Then Saturday, I cooked 3 cases and then today, my coworker David and myself cooked off 5 cases of chicken. We fried 3 cases and baked off 2 cases:

David breaded and fried the chicken while I chopped and prepared a mirepoix of Onion, Green Onion, Carrots, and Celery. Most of the vegetables for the mirepoix were already prepared as we used them from the salad bar. Though we were out of celery and this I had to prepare.

Once my vegetables were prepared, I took the restaurant pans, sprayed them down with pan release, sprinkled about 3/4 to 1 cup of mirepoix into the bottom of the pans and placed my chicken pieces into the pans. Due to lack of pan space, I had to crowd the chicken pieces, normally when baking chicken pieces you would leave space between the pieces.

I then put another cup or so of the mirepoix over the chicken with a 1/4 cup of chicken broth and covered the pans with heavy aluminum foil.

Covering the pans, I then baked them for 40 minutes at 350 degrees farhenhiet and then uncovered the pans and baked an additional 20 minutes.

The recipe that I based my preparation of this Baked Chicken was Roast Chicken with Pan Gravy. Starting with my Mirepoix of Onion, Green Onion, Carrots, Celery and freeze dried parsley. I added a dusting of the Schnuck's Herb Roasted Chicken Seasoning, more of the mirepoix and a 1/4 cup of chicken broth.

Country Biscuits

2012-07-05T10:44:00.000-07:00

My mother asked me about the biscuits from my baking class for culinarian's at St Louis Community College, Forest Park. These biscuits rose well and were very flaky...

Country Biscuits

On Baking, Pg 147

Yield: 36 Biscuits, 2 ¼ oz. (66g) each

MISE EN PLACE

· Line a sheet pan (2-3) with parchment paper.

· Preheat oven to 425 F (220 C)

All Purpose or Pastry Flour 2lb. 8 oz. 1200 g 100%

Salt 0.75 oz 24 g 2%

Granulated Sugar 2 oz. 60 g 5%

Baking Powder 2 oz. 60 g 5%

Unsalted Butter, cold 14 oz. 420 g 35%

Milk 1 ½ pt. 720 ml 60%

Total Weight: 5 lb. 2 oz. 2484 g 207%

1. Sift the dry ingredients together, making sure they are blended thoroughly.

2. Cut in the butter. The mixture should look mealy; do not over mix.

3. Add the milk and stir, combining only until mixture holds together.

4. Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneading.

5. Roll out the dough to a thickness of ½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.

6. Bake at 425 F (220 C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10-12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.

7. Remove the biscuits to a wire rack to cool.

Approximate values per biscuit: Calories 210. Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 240 mg, Total Carbohydrates 27 g, Protein 4 g, Vitamin A 10%

MANICOTTI WITH RICOTTA FILLING (Italy)

2012-07-03T23:43:00.003-07:00

MANICOTTI WITH RICOTTA FILLING (Italy)

Italian Cuisine - Cheese Manacotti and Shrimp Risotto

— at Stlcc Forest Park.

April 11, 2012

Yield: 4 - 8

INGREDIENTS:

1 ½ cup Ricotta

¼ cup Parsley, chopped

½ tsp Salt

1 ea Egg, slightly beaten

8 ea Manicotti shells

1 cup Marinara sauce

½ cup Shredded mozzarella cheese

¼ cup Grated parmesan cheese

METHOD

Combine ricotta, parsley, salt, and egg; refrigerate.
Boil manicotti according to package directions.
Drain and cool in cold water.
Pour half of marinara sauce into 9” x 9” baking dish.
Stuffed drained manicotti with filling and place on sauce on dish.
Top with remaining marinara sauce.
Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
Bake in preheated 350 degree oven for 35 to 30 minutes.