1 Med Eggplant Cut in half lengthwise, then make criss-cross markings to allow removal
½ med onion, chopped
2 TBS chorizo chopped (optional, but gives it a nice kick)
1 med sized Portobello mushroom, chopped
10-12 medium shrimp – peeled, deveined and chopped
1/8 cup chopped fresh basil
Salt, pepper, garlic seasoning, some red pepper flakes..whatever you want!
2 cloves garlic, chopped
1/2 to 1 cup white wine (good stuff, that you would drink yourself!!)
1-2 TBS bread crumbs
1/2 cup grated Parmesan cheese
½ cup Monterey Jack cheese, grated
Directions
Preheat oven to 350 degrees. Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; and put in oven on top shelf to soften shells
Heat 2 TBS olive oil in a large, deep skillet over medium high heat. Sauté minced garlic and then add onion and cook for 1-2 mins. Then add chopped Chorizo and cook another 2-3 mins. Stir in the reserved chopped eggplant and chopped mushroom. Season with salt and pepper. Pour in wine, and cook 5 minutes. TAKE EGGPLANT SHELLS OUT OF OVEN.
Next add chopped shrimp and cook 1-2 mins. Add breadcrumbs if too moist, a little at a time.
Stuff mixture into eggplant shells, and sprinkle top with Parmesan cheese and then Monterey Cheese and put back in oven
Bake in preheated oven for 15-20 minutes, or until eggplant is tender.
Then ENJOY!!!
*****Thank you, once again, All-Recipes for the guidance of this recipe!!!*****
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Preheat oven to 350
Take marinated filets and put on middle rung. Cover with aluminum foil and bake for 15-20 minutes or until flaky. Make sure not to over cook
Serve with rice…or potatoes…or whatever your little heart desires…
*****Thank you All Recipes for the idea & recipe!!!****
Published November 1, 2004. From Cook’s Illustrated.
How do I refresh tired herbs?
If your bunch of parsley, cilantro, or mint is looking a little weary, there’s an easy way to refresh it (and, in the process, wash it). Lop off the stems, submerge the leaves in a bowl of ice water, then swish them around to loosen any dirt and grit. Let them stand for 5 to 10 minutes, until they perk up and regain their lost vitality.
To drain, instead of pouring the whole lot into a colander or salad spinner basket, which will upset the grit settled in the bottom of the bowl, lift the greens out of the water using your hands, leaving the dirt behind. If your parsley or cilantro is utterly limp and lifeless, it is probably beyond resurrection
1 ½ cups chopped onions (1 large or 1 ½ med onion)
1- 16oz can diced tomatoes with liquid
2- 10 ½ can of beef broth
¼ c dry sherry or dry red wine
1 TBS minced garlic
¼ c chopped parsley
2 TBS dill (dry is fine)
S & P to taste
1 med size Yam, peeled and cut into bite size pieces
3 carrots peeled, and sliced
3 stalks of celery, chopped
1 parsnip peeled and cut into bite size pieces
DIRECTIONS:
Brown beef in oil in large dutch oven or soup pot. Add all ingredients. Bring Mixture to a boil, then cover with tight fitting lid over med heat for 2-2 ½ hours until meat and vegetables are tender, stirring occassionally to avoid burning.
Serve with warm Artesan bread, a nice robust red wine…or a Negra Modelo!! The choices are endless!!!
1 lb Portobello Mushrooms or Baby Portobello Mushrooms, sliced
1 cup Dry Sherry Wine
1 cup Half & Half
1 TBS chopped Basil
¼ cup Parmesan cheese
S & P to taste
Candies Slivered Almonds
**make a roux with equal amt of butter & flour, and put aside.**
DIRECTIONS:
START WATER TO BOIL FOR RAVOLI THEN TIME ACCORDINGLY!!!
Melt Butter & EV olive oil in saute pan. Then add shallots and garlic and cook about 2” until shallots are softened. Next, add the red peppers and cook another 2-3 minutes until soft.
Add mushrooms and continue cooking, and season with S & P for about 2-3 mins.
Now add wine and turn up the heat. Stir & scrape the bottom of the pan and stir until liquid reduces to half.
Now add ½ & ½ and turn heat down, and stir until that liquid reduces. If mixture is too watery, add some of the roux to thicken.
Add the Parmesan cheese, basil and take off heat. Place Ravioli’s on plate and cover with sauce, add parsley and top with candied almonds!!!!!!
• 2 lb beef tenderloin or flat iron steak or sirloin steak
• Marinade of ¼ c red wine, 3 TBS Worcestershire, 1 TBS minced garlic
• 6 TBS butter
• 1 ½ cup finely chopped onion (about 1 large onion)
• 2- 8oz pkgs of mushrooms. Button or Bella or Cremini or whatever you want, SLICED
• 2 cans of 14.5 oz beef broth
• 2 TBS of Cognac or Brandy or red wine or Worcestershire
• 2 TBS (or more if you like) Paprika
• 1 TBS Nutmeg
• ¼ to ½ cup of Fresh or Dry DILL. THIS IS THE BEST PART OF IT!!
• 1 pint (16 0z) sour cream *** at room temperature***
• 2-3 TBS Dijon mustard (depending on your taste)
• 2-3 tsp sugar
• ¼ cup fresh parsley or dry if you don’t have fresh
• Cornstarch on hand, to thicken when needed
• 1 – 1 ½ packages of 16 oz wide egg noodles
NOW go get ALL ingredients and put on counter. Then chop, slice, mix, measure, take sour cream and leave on counter and have everything ready to go….THEN READ THE RECIPE SLOWLY!!!! Then start!!
DIRECTIONS:
1. Put large pot of water on to cook the egg noodles & follow directions to cook noodles
2. Slice the BEEF in 2” strips (I prefer thin slices)
3. Mix the marinade and put sliced beef into marinade and refrigerate for 15 mins to an hour
• Melt 3 TBS of butter in large skillet over med heat. Make sure not to burn the butter. Add marinated slices of BEEF into the pan, single layer. Do not crowd. You will do this in batches. Cook until browned (lightly) on both sides and then put in bowl and repeat process until done.
• In the same pan add the ONIONS and cook for a few minutes until soft and add to the bowl with the meat.
• In the same pan, add another 3 TBS of butter , increase the heat, and add the SLICED MUSHROOMS. Stirring occasionally, cook for 6-8 mins then add the NUTMEG & PAPRIKA, then the MUSTARD & SUGAR and continue stirring.
• Now add the BEEF BROTH, COGNAC or BRANDY whatever alcohol substitute you have on hand, stir and bring to a boil.
• Now add the room temperature SOUR CREAM and stir to mix
Nothing says “comfort food” like a hearty soup such as Beef Barley Soup. It is made with beef chuck roast but it is also a great way to use up left over Prime Rib from those “special occasion” dinners!! I hope you enjoy!!!
Beef Barley Soup
Serves 6-8 people
INGREDIENTS:
• 3 lbs beef chuck roast , trimmed and cut into ½ inch cubes put in bowl & seasoned with Salt & Pepper
• 2 TBS vegetable oil
• 2 medium onions, minced
• 2 medium carrots, peeled and chopped fine
• 2 celery stalks with ribs, chopped fine
• ½ c dry red wine…the GOOD stuff!!
• 2 (14.5 oz) cans diced tomatoes
• 1 tsp dry thyme
• 4 cups/32 oz beef broth
• 4 cups/32 oz chicken broth
• ¾ c pearl barley
• ¼ cup minced fresh parsley
• 1/3 cup dry dill (optional)
DIRECTIONS:
1. Take the bite size pieces of beef and season generously with salt & pepper. Heat 2 tsp of vegetable oil in a 12 inch skillet over med-high heat until just smoking. Add “HALF” the meat to the skillet and cook..”without stirring”, until well browned on one side..about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 5-7 minutes. Then transfer to soup pot and repeat process.
2. Now as the meat is simmering in the soup pot, add the onions & celery & ¼ tsp of salt. Cook, stirring occasionally, until softened about 4-6 mins. Next stir in the wine, scraping the bottom of the soup pot, and add carrots & stir. Then add tomatoes and thyme, bring to a boil.
3. Once boiling, add the chicken & beef broth and the pearl barley. Cover, and put on low and cook for about 1 to 1 ½ hours…check it!! The MOST IMPORTANT thing is that the meat is tender….don’t ever rush it!!!! And don’t ever boil soup thinking that it will cook faster!!!
*******After 1 1/2 hours the meat was still NOT tender so I continued cooking on a low heat, like you would with a slow cooker, for another 3 hours and then it was PERFECT!! Infact, it was even better the second day!!! ****
Enjoy the final days of fresh summer corn in this recipe
Spicy Shrimp/Corn & Potato Soup
• 5 slices bacon saving the grease OR use 1 TBS of oil
• 2 TBS butter
• 1 c chopped green onion
• ½ c chopped celery
• 1 red pepper, chopped
• 1 lg potato peeled and diced
• 1- 7oz can of mild green chilies
• 2 cups milk (I used skim milk & ½ & ½ because that’s what I had)
• 3 TBS flour
• 3 cups of chicken broth
• 2 cups of fresh corn kernels (I used 4 ears of white corn)
• 1 lb of thawed peeled and deveined “small” shrimp
• 1 tsp of cumin
• 1 tsp of Mexican seasoning
• ½ tsp of cayenne pepper
• ¼ c of fresh cilantro
• Salt & pepper to taste
DIRECTIONS:
1. GO GET ALL YOUR INGREDIENTS…and now open, measure, chop, and get everything all done and ready to go…
2. Now, in a large dutch oven or soup pot, take the slices of bacon and cook them. Once cooked remove the bacon, and chop and put aside…but keep the bacon grease in the pot! Now add 2 TBS of butter to the bacon grease (yes, you can leave the whole bacon process out if you wish) and sauté the onions, celery, red pepper for 2-3 minutes until tender.
3. Now add the canned green chilies and cook another minute.
4. Take the milk and put in a bowl & add the 3 TBS of flour and whisk the flour together with the milk and pour on top of the veggies.
5. Then add the Chicken broth, corn, potatoes and seasoning and bring to a boil.
6. Continue cooking for another 20 mins on medium heat, stirring intermittently.
7. As potatoes get soft, add the shrimp and continue to cook another 10 minutes.
8. Add Cilantro and then serve
9. Add cheese Quesadillas to make it a great meal!!! Enjoy!!!
***** thanks to Cooking Light for the recipes***
Black Truffle Vinaigrette
Bon Appetit January 2005
Vinaigrette:
* 2 ounces fresh or jarred black truffles
* 1/2 cup Tuscan-style extra-virgin olive oil, divided
* 1/4 cup minced shallots
* 1 cup Cabernet Sauvignon or other dry red wine
* 2 tablespoons Banyuls vinegar**( I used balsamic)
* 1 tablespoon fresh thyme leaves
* Coarse kosher salt
For vinaigrette:
Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
Read More http://www.epicurious.com/recipes/food/views/Black-Pepper-Crusted-Wagyu-New-York-Steaks-with-Black-Truffle-Vinaigrette-231430#ixzz1Vv5pfXpc
Basic Ingredients for Pico De Gallo
How to seed tomatoes
All ingredients diced & chopped
Your Finished Product!!!
Chef Boy-R-D2
