Are you looking for that special dish tonight? How about these delectable looking corn dogs? No?
How about a listing of a few of our crowd pleasers..............
recipes
(in the future we will have all our recipes indexed, you know, organized.)
Pot Roast
28 ounces canned tomatoes whole
3 1/2 pounds boneless chuck roast very thick piece
trim off all fat
1 head garlic cloves separated
salt and pepper
Preheat oven to 300 degrees. Coarsely chop tomatoes with juice in food processor. Put roast in heavy pot or casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with s & p. Braise in the middle of oven, covered, until very tender, 3-4 hours. Cut roast into 1/4 inch thick slices and serve with sauce and garlic. I like it with homemade ravioli and sautéed spinach.
______________
Crab Cakes
1/2 whole red bell pepper finely chopped
2 stalks celery finely chopped
1 large onion finely chopped
2 tablespoons garlic finely chopped
2 tablespoons unsalted butter
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 tablespoons all-purpose flour
1/2 cup whipping cream
1/4 cup fresh coriander finely chopped
2 tablespoons fresh mint leaves finely chopped
1/4 cup fresh parsley leaves finely chopped
1/4 cup fresh chives finely chopped
1/4 teaspoon white pepper
4 large jalapeno chili finely chopped
2 large crabs picked and drained picked over
all-purpose flour w/lots of salt & pepper for dredging cakes
Progresso plain bread crumbs fine, for dredging
vegetable oil for deep frying
1/2 cup mayonnaise
1/2 cup Taco Bell hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon Villa de Vero or chervil or parsley flakes
1 teaspoon dijon mustard
Make the crab mixture: In a saucepan cook the bell pepper, celery, onion, and the garlic in the butter over low heat, stirring, until the vegetables are softened, about 5 minutes, then add the mustard, the Worcestershire sauce, and the Tabasco. Stir in the flour and cook the mixture, stirring, for 5 minutes. Stir in the cream and combine well. Remove from heat. Add the jalapeno, coriander, the mint, the parsley, the chives, the white pepper, let the mixture cool for 10 minutes. Fold in crab meat. Mix a little bread crumbs with each cake then dust with highly seasoned flour. Fry until golden brown. (Baking the crab cakes with a little non stick cooking spray would be a lo-cal way to go)
__________________
Lasagna
1 1/2 pounds hot Italian (turkey is best)
sausage casings removed
15 ounces ricotta cheese
10 ounces fresh spinach blanched, chopped
2 large eggs
3 tablespoons whipping cream
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
9 lasagna noodles uncooked
12 ounces provolone cheese shredded
3 tablespoons olive oil
1 large onion finely chopped
1 1/2 teaspoons oregano
1 1/2 teaspoons marjoram
1 1/2 teaspoons crushed red pepper
56 ounces canned tomatoes crushed
28 ounces canned tomatoes whole, no liquid
1/2 cup dry red wine
5 cups Arrabiatta recipe pureed
Cook sausage until done breaking up large pieces as it cooks. reserve
Make tomato sauce and Arrabiatta sauce. Reserve.
Position rack in center of oven, preheat oven to 375 degrees. Whisk ricotta, spinach, 1 cup parmesan, eggs, cream, basil, and oregano and pepper in large bowl. Set aside.
Spoon 1 cup sauce over bottom of 13x9x2 glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1 /4 cup parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup parmesan, and 1 cup provolone. Arrange 3 remaining noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta over mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil and place on cookie sheet to prevent the sauce from making a mess in your oven.
Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. (can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil in 350 degree oven about 45 minutes.)
Serve in a pool of pureed Arrabiatta sauce. and sprinkle basil over dish if desired.
Arrabbiata Sauce
1/2 cup olive oil
1/4 cup garlic finely chopped
1 tablespoon red pepper flakes
14 ounces tomatoes, canned crushed
28 ounces tomatoes, canned whole, imported
1 teaspoon sugar
1 teaspoon salt
Gently cook garlic, red pepper flakes, and oil in a large heavy saucepan over very low heat until garlic is soft (about 10 minutes). Add tomatoes, sugar, and salt. Simmer for 30-40 minutes or until thickened, breaking up the tomatoes with the back of a spoon or fork. —————
Notes: Arrabbiata means angry in Italian which is represented by the abundance of red pepper flakes in this recipe. Use less red pepper if you choose to be less "angry".
Easy Curried Chicken
1 tablespoon olive oil
3 cups chopped onion
1/4 cup fresh ginger root, minced
5 medium garlic clove, minced
3 tablespoons curry powder
1 teaspoon cumin
1/4 teaspoon cinnamon
2 tablespoons flour
1 cup nonfat yogurt, plain
3 tablespoons tomato paste
1 cup unsweetened applesauce
3 cups lo salt chicken stock
3 pounds skinless boneless chicken breast cut cross-wise in 1/2" thick slices
10 ounces frozen peas
1/2 cup sour cream
1/2 cup coconut milk unsweetened
cilantro chopped
Heat oil in heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add ginger and garlic; saute 1 minute. Add curry, cumin, and cinnamon; saute until fragrant, about 1 minute. Add flour then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to a simmer before continuing.
Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Add some cayenne pepper if you like. Season with salt and pepper. Sprinkle with cilantro. Serve over jasmine rice. The cucumber salad shown below is a perfect accompaniment. If you are here in Ketchum for dessert try Toni's ice cream in ginger and coconut . If you are elsewhere you have equally wonderful local ice cream in exotic flavors from which to choose.
Cucumber Salad w/ Yogurt and Dill
4 cucumbers peeled and thinly sliced
2/3 cup plain nonfat yogurt
1 tablespoon lemon juice
2 tablespoons fresh minced dill
3 garlic cloves, pressed
1 tablespoon olive oil
salt and pepper to taste
Overlap cucumbers on a serving dish in your own creative style. Mix all ingredients in a small bowl until well combined. Pour dressing over cucumbers then chill until serving.
—————
Mulligatawny Soup
Serving Size: 4 main courses
2 cloves garlic chopped
1 piece ginger 1-2"chopped peeled
1 large onion chopped
1 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon coriander ground
1 whole bay leaf broken into pieces
2 tablespoons vegetable oil heated
1 whole skinless boneless chicken breast cut into big pieces
4 cups chicken broth more for thinning
6 tablespoons lentils
3 tablespoons white rice long grain
lemon juice
salt to taste (lots)
1 bunch scallions chopped
sour cream
1. In a blender puree garlic, a chopped peeled 1-inch piece of gingerroot, onion, cayenne (more if you want a spicier soup), turmeric, coriander, and bay leaf. You will need to scrape down the side with a spatula from time to time.
2. In a large heavy saucepan cook the spice paste in oil over moderate heat, stirring, for 2 minutes. Add the meat from chicken, cut into big pieces, and cook and stir the mixture for 1 minute.
3. Stir in chicken broth (or water) and picked-over and rinsed lentils and simmer for 15 minutes, stirring once in a while. Stir in rice and simmer about 15 minutes more, until the rice is tender.
4. Remove and set aside the chicken in a bowl. In the blender puree the rest of the soup in batches and return it to the pan. Stir in the chicken, cut into bite-size pieces, and lemon juice, season the soup with salt, and serve it sprinkled with scallion. Makes about 4 cups.
Ragu d'Agnello
3 tablespoons olive oil
2 cloves garlic minced
2 sprigs rosemary
3 tablespoons parsley chopped
1 teaspoon red pepper flakes
1 pound ground lamb
1/2 cup dry white wine
2 pounds tomato peeled,seeded,puree
1 pounds pasta rotelli
Combine the oil, garlic, rosemary, parsley, and red pepper in a large saute pan. Cook over low heat for several minutes or until the garlic releases its fragrances. Add the lamb and saute gently until the meat loses its raw color. Season with salt and pepper. Add the wine, raise the the heat to medium, and cook until the wine evaporates. Add the pureed tomatoes. Cover and cook over medium low heat until the tomatoes thicken into a sauce, about 20 minutes. Remove the rosemary sprigs. Cook the rotelle in abundant salted water until al dente. Drain well and toss with the sauce. Serve with Pecorino or Reggiano.
—————
Chinese Chicken Noodle Soup
1 pound skinless boneless chicken breast cut thin and crosswise
3 tablespoons light soy sauce
2 tablespoons dry or cream sherry
2 tablespoons sesame oil
3 large garlic clove minced
3 tablespoons toasted tahini
2 tablespoons ginger, minced
1 tablespoon sugar
1 tablespoon seasoned rice wine vinegar
2 tablespoons chile garlic paste
4 cups napa cabbage or green cabbage
6 green onions, thinly sliced
8 cups low sodium chicken broth
14 ounces noodles (Yakisoba are best)
1/2 cup cilantro chopped
Stir chicken, soy sauce, sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or up to two hours in the fridge.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and saute until cabbage and green onions are tender, about 5 minutes. Add broth and bring to a boil. Add chicken and marinade and tahini garlic mixture. Reduce to low and simmer until chicken is cooked through about 5 minutes. (Can be made 1 day ahead. Cool Slightly; cover and refridgerate. Bring to simmer before continuing.)
Cook noodles in a large pot of salted boiling water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half the cilantro. Taste for seasoning. I thought it didn't need any salt. Pass cilantro.
—————
Notes: yakisoba or Chinese pan-fry noodles
Coq au Vin
Serving Size: 6
3 cups red wine, the best you can afford (we used Franciscan merlot and it worked beautifully)
marinade:
1 cup chopped onion
1/2 cup carrot sliced
1/2 cup celery sliced
3 cloves garlic chopped
2 tablespoons olive oil
2 teaspoons fresh whole parsley leaves
8 whole black peppercorns
1/2 teaspoon salt
6 pounds chicken assorted pieces
coq au vin:
4 slices bacon chopped
1 tablespoon olive oil
2 cups carrots 1 inch cubes
1 cup celery sliced
3 cloves garlic chopped
3 small shallot chopped
1/4 cup flour unsifited
3 cups chicken broth
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon fresh thyme chopped
1/2 teaspoon salt
1/4 teaspoon pepper fresh ground
1 pound red potatoes small
1/4 pound mushrooms sauteed
1. Prepare marinade: Combine red wine, onion, carrot, celry, garlic, oil, parsley, peppercorns, and salt in a 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Remove pan from heat and let marinade cool to room temperature.
2. Arrange chicken pieces in a large non reactive container and pour cooled marinade over them. Cover and refridgerate at least 4 hours or overnight.
3. Prepare coq au vin: Remove chicken from marinade and pat dry. Strain marinade and reserve liquid; discard the vegetables.
4. in a 6-quart heavy kettle or Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels. Brown chicken parts in bacon drippings in Dutch oven. Remove chicken from Dutch oven and discard all but 1 tablespoon fat. Add olive oil and cook carrots, celery, garlic, and shallot for 5 minutes.
5. In a medium bowl, combine the reserved marinade liquid and the flour. Add mixture to the Ductch oven with the chicken broth, vinegar, bay leaf, thyme, salt, and pepper. Return chicken to Dutch oven and cook covered, for 45 minutes. Add potatoes and cook until potatoes are fork tender-about 20 minutes more. Divid the mixture evenly among six serving bowls. garnish each serving with reserved chopped bacon.
___________
White Trash Dinner
1 tablespoon packed brown sugar
2 teaspoons paprika
2 teaspoons cumin seed toasted and ground
2 teaspoons coriander seed toasted and ground
2 teaspoons kosher salt
1 teaspoon chili powder
1/2 teaspoon pepper freshly ground
1/4 teaspoon cayenne or more to taste
3 pounds pork butt bone in or out
2 cups water
1 cup apple cider
1 orange sliced
1 onion sliced
2 packages coleslaw
3/4 cup mayo
1/4 cup white vinegar
2 T sugar
1/2 small red onion chopped fine
salt and pepper to taste
1 bottle bbq sauce
chipotle in adobo to taste
1. fire up your grill.
2. combine all the spice rub ingredients in a bowl. Rub the pork butt allover with the spice mixture. Grill the pork butt over indirect heat, with grill covered and the vents fully open. To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam. If your grill has a thermometer, keep the temp of the grill at about 350 degrees. Barbewue the pork slowly, turning occasionally and adding coals as necessary, for 2 1/2 - 3 hours, until the meat is very tender and shreds easily with a fork. Slice it or shred it.
Make cole slaw dressing at least one hour before serving. Combine all ingredients just before serving. Keep chilled.
Serve slaw, pork, then sauce in that order.
A cold Bud would be a nice accompnyment
____________
Enchiladas
4 pounds boneless skinless chicken breast halves
58 ounces chicken broth lo salt
8 tablespoons olive oil
2 cups onion finely chopped
3 tablespoons garlic chopped
1 teaspoon oregano
1 teaspoon ground cumin
5 tablespoons chili powder best tasting found
3 tablespoons all-purpose flour
16 corn tortillas 5"-6"
3/4 pound sharp cheddar cheese shredded
3/4 pound Monterey jack cheese shredded
1 cup sliced black olives or more
Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 10 minutes. Cool chicken in broth. Spoon off any fat (there shouldn't be much). Reserve broth. Remove chicken from broth and shred or chop (I like it chopped, shredding is more traditional); transfer to large bowl.
Heat 3 T oil in large saucepan over med-low. Add 1 cup onion, garlic, oregano, and cumin. Cover. Cook until onion is almost tender stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir 3 minutes. Gradually whisk in 4 1/2 cups broth (reserve remaining for three chili rice or freeze for later use). Increase heat to med-high. Boil until reduced to three cups, stirring occasionally, about 35 minutes. Remove from heat; season with salt and pepper. Cool. If the sauce tastes too spicy or piquant, don't worry. It will mellow considerably after it is cooked in enchilada form. If it already tastes very mild you might consider adding some cayenne to boost it up.
Heat 1 T of oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper towel lined baking sheet. Repeat with remaining tortillas adding oil as needed.
Spread 1/3 cup sauce in each of two 13x9x2 baking dishes. Mix 1 cup of sauce with chicken. Arrange 8 tortillas on work surface. Spoon 3 T cheese, 1 T olives, 1 T onion, and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in one prepared dish. Repeat with remaining ingredients. Reserve any leftover sauce, cheese, onions, olives, and chicken. (Can be made one day ahead. Cover sauce and enchiladas separately; chill).
Preheat oven to 375 degrees. Top enchiladas with remaining sauce, then onions, chicken, olives, and finally cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.
—————
Notes: The better tasting the chili powder the better the recipe. Sweet with some heat is best.
_____________
Lobster Ravioli
FILLING:
1 1/2 cups cooked lobster meat chopped
1/3 cup ricotta cheese
1 tablespoon parmesan cheese
1 tablespoon scallion minced
1 teaspoon parsley minced
1/2 teaspoon fresh dill chopped
1/2 teaspoon worcestershire sauce
1/2 teaspoon salt
RAVIOLI
1/4 cup semolina flour
3/4 cup all-purpose flour
3 large eggs
1 large egg
1/2 cup water
1 teaspoon olive oil
flour as needed
2 cups roasted tomato sauce, recipe follows
1 cup heavy cream
2 teaspoons fresh tarragon chopped
SAUCE:
1 tablespoon olive oil
1 cup onion finely chopped
2 teaspoons garlic minced
1 cup roasted plum tomatoes
1 cup tomato sauce (homemade or store)
1/2 cup chicken stock
1/4 cup fresh basil chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Make pasta. In a mixer with dough hook conbine the flours well. Mix 3 eggs with 1/2 cup water until combined thn slowly add to flour. Drizzle olive oil. Add flour as needed to use smoothly in pasta machine. Make filling. Place all the filling ingredients in a large bowl and stir to combine. Fill ravioli. Refridgerate or freeze.
Make sauce. Roast 5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roast at 325 for about 45 minutes, skin and core, and chop the flesh. Heat oil in large skillet and saute the onion and garlic over medim heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust for seasonings with salt and pepper.
Put it all together. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10-12 minutes until tender. When ready, the pasta will rise to the surface of the water. Meanwhile, heat the tomato sauce to a simmer. Stir in the cream and the tarragon and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioili and serve with the tomato cream sauce and garnish with chopped lobster, chopped tomato and or chopped tarragon.
Lo-Cal Minestrone Soup
2 teaspoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
4 cups low sodium chicken broth
28 ounces tomatoes, whole,cut up
1/2 cup pasta (ditalini or small shells)
2 large carrots, diced
2 large celery stalk, diced
1 large russet potato, diced
1 bunch escarole, cleaned and chopped
19 ounces cannellini beans, rinsed and drained
2 tablespoons fresh oregano or 2 tsp dried
1/4 teaspoon coarsely ground pepper
1 piece parmesan cheese rind
1/4 cup parmesan cheese, grated
1. Heat a non stick Dutch oven over medium-high heat. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until golden, 7-10 minutes. Add the broth, tomatoes, pasta, carrots, celery, parmesean rind, and potato; bring to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until the vegetables and pasta are just tender, about 20 minutes.
2. Stir in the escarole, beans, oregano, and pepper; return to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the escarole is wilted and softened, 3-4 minutes. Serve with parmesean.