Thursday, December 31, 2009

Short Ribs with Chocolate and Fettucini


3 Tablespoons olive oil
4 ounces chopped Turkey bacon (optional)
2.5 - 3 pounds short ribs or chuck roast, cut into chunks
salt to taste
Black pepper to taste
all purpose flour for dredging


1 large onion
1-2 carrots
handful of parsley leaves
4 cloves garlic
1 15 ounce can tomatoes
4 Tablespoons tomato paste
1 Tablespoon dutched process cocoa


1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Italian Herb mix
1 teaspoon granulated garlic
2 bay leaves or 1/8 teaspoon powdered bay leaf
1 cup beef broth
1 cup red wine
1 cup hot water with dried porcini mushrooms soaked in it
1 teaspoon chopped FRESH rosemary leaves, added in the last 30 minutes
Serves / Yields

Preparation Instructions
Make the Soffrito and set aside Brown the bacon Then flour the meat and brown very well in olive oil

Mix soffrito, herbs and meat and add to slow cooker Soak the mushrooms in hot water and chop ( reserve water)

COOK IN SLOW COOKER – 8 hours on low ( or 2 hours on High and 5 hours on low)….till meat falls apart.

Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with S&P

Thursday, November 12, 2009

Cranberry Conserve in Mulled Wine

1 c. red wine
1/2 c. water
4 tbsp. mulling spices (i.e. cinnamon, cloves, nutmeg)
1/2 c. dried cranberries
3/8 c. sugar
1/2 c. orange marmalade
1. Mix all ingredients. Stir well and simmer for 30 minutes.
2. Turn off heat.

3. Let stand for 30 minutes.

4. Refrigerate and serve with Roast, Turkey or Chicken.

Wednesday, October 21, 2009

Shrimp Curry


Yield: 6 Servings
6 tablespoon butter
1 small onion
2 green peppers
2 clove garlic
2 tablespoon ginger powder
2 tablespoon curry powder
1 qt sour cream

Cooked rice
Peanuts (chopped)


Saute the onion, garlic, and bell pepper in the butter until soft and brown. Add curry powder, and ginger and stir until mixed. Add shrimp and stir until warm and soft. Add sour cream and heat just until warm all the way through. Do not boil

Serve over cooked rice and complement with chopped peanuts or coconut

Your shrimp curry is ready. Bon appetit!

Thursday, September 17, 2009

Easy Lamb Creole Gumbo


2 tablespoon Vegetable oil
2 lb Lamb riblets
2 can Stewed tomatoes(16oz)
4 cups Chicken broth
1 cups White wine
½ cups Chopped parsley
½ Lemon,sliced/seeded
2 teaspoon Salt
1 teaspoon Thyme
1 Bay leaf
1 teaspoon Instant minced garlic
1 package Frozen sliced okra(10oz)
1 can Black-eyed peas(15oz)


1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.

3. Cover and simmer 1½ hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes well.

Bay Leaves:

Saturday, September 12, 2009

Butter Chicken Curry

You will need:

8 skinless chicken pieces (any combination of breast, leg or thigh will do)
2/3 cup plain yogurt
2 tbsp. tomato paste
2/3 cup cream
2/3 cup butter
1 tbsp. olive oil
2 yellow onions, finely chopped
1 tsp. fresh ginger, peeled and finely grated
1 tsp. Garam Masala
2 tsp. ground coriander
1 tsp. chili powder
1 tsp. cumin seeds
1 clove garlic, crushed
½ tsp. cardamom
2 bay leaves
fresh chopped cilantro, to garnish
freshly ground black pepper
salt, to taste


Mix the ginger, Garam Masala, coriander, chili powder, cumin, garlic, cardamom, salt and ground pepper in a large bowl.Add the yogurt and tomato paste and mix thoroughly.
Add the chicken pieces to the spice mixture and stir until they are evenly coated.
Heat the butter and oil in a large skillet.Add the onions and cook on medium-high heat until golden but not dark, stirring often.
Add the chicken to the onions and stir-fry vigorously, stirring often, for 5-7 minutes.
Add the bay leaves and 2/3 cup water to the chicken mixture.Reduce the heat to medium-low and let it simmer, covered for 30 minutes.
Increase the heat slightly.Add the cream and cook, uncovered, for another 10-15 minutes.
Garnish with the fresh cilantro and serve over hot, fluffy rice.Naan, dal, or curried chickpeas all make excellent side dishes. Enjoy!

Garam Masala Blend

Monday, August 24, 2009

Star-Anise Beef with Snow Peas


3/4 pound beef fillet
2 Tbsp peanut or vegetable oil
1 Tbsp soy sauce
1 whole star-anise, ground
2 or 3 slices gingerroot, minced
1 clove garlic, minced
1 fresh red chili pepper, seeded and minced
1 Tbsp sherry
1 tsp sesame oil
1/2 cup snow peas


Cut beef into slices 1/4 inch thick. Place wok over high heat for about 1 minute. Pour in peanut oil, let heat, and add half the beef strips, stir-frying for about 5 seconds. Remove and repeat with remaining strips. Set strips aside.
Mix remaining ingredients, except for snow peas, add to wok, and stir-fry a few seconds. Add snow peas and stir-fry for 1 minute. Remove from heat, add beef, and turn mixture onto serving platter.

Monday, August 17, 2009

Grilled Salmon & Zucchini with Red Pepper Sauce

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

1/3 cup sliced almonds, toasted (see Tip)
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape tomatoes or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red-wine vinegar
1 teaspoon paprika, preferably smoked
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions
2 medium zucchini or summer squash (or 1 of each), halved lengthwise
Canola or olive oil cooking spray
1 tablespoon chopped fresh parsley for garnish

Preheat grill to medium.

Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.

Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.

Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Monday, August 3, 2009

Potato Gratin with Juniper Berries

Juniper berries add intrigue to potatoes baked with broth and topped with crisp golden bread crumbs. Serve this gratin with virtually any simply cooked meat or poultry.

3 tablespoons butter
1 cup canned low-sodium chicken broth or homemade stock
8 juniper berries
2 pounds baking potatoes, peeled and cut crosswise into 1/8-inch-thick slices
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups fresh bread crumbs

Heat the oven to 425 degrees F. Butter an 8-by-12-inch baking dish with 1/2 tablespoon of the butter. In a blender, puree 1/4 cup of the stock with the juniper berries. Put the mixture in a small saucepan with the remaining 3/4 cup stock; bring to a simmer.

Layer half of the potatoes in the dish and top with the garlic, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Dot with 1/2 tablespoon of the butter. Add the remaining potatoes to the dish and and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour the simmering broth over the potatoes. Dot with 1 tablespoon of the butter and cover the dish with aluminum foil. Bake the potatoes for 20 minutes. Remove the aluminum foil and bake 10 minutes longer.

Meanwhile, in a small saucepan, melt the remaining 1 tablespoon butter and stir in the bread crumbs. Sprinkle them on the potatoes and continue baking until the potatoes are tender and the bread crumbs are golden, about 15 minutes longer.

Creme Fraiche Ice Cream with Pink Peppercorns and Lemon Thyme

1 quart milk
1 1/4 cups sugar
1 bunch fresh lemon thyme
12 egg yolks
1/4 cup whole pink peppercorns
1 cup creme fraiche

Combine milk, sugar, and lemon thyme in a saucepan. Bring the milk to a simmer over medium heat, whisking occasionally, until the sugar dissolves. Remove the pan from the heat, cover it and allow the milk to steep for at least 30 minutes.

Return the milk to the stove and once again bring it to a simmer over medium heat. Meanwhile, in a large bowl beat the eggs. Once the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk into the yolks. Repeat, until half the milk has been added to the yolks. Whisk in the remaining milk then quickly pour the ice cream base through a fine strainer into a bowl set over ice.

Chill the ice cream base thoroughly; then add the pink peppercorns. Process the ice cream in an ice cream maker according to the manufacturer's instructions. When the ice cream is thick, but not yet fully frozen, fold in the creme fraiche, then continue to process the ice cream. Spoon the ice cream into containers and freeze until ready to serve.