Wednesday, March 14, 2007

Shrimp Enchildas Rancheros

Your friends will love you for preparing this.

Ingredients

2 pounds wild shrimp with heads (You probably won't need this much.)
cayenne pepper
garlic powder
onion powder
black pepper
white pepper
1 pound Poblano Chile
1 pound tomatillo
1 onion diced
1 teaspoon salt
1 bay leaf
3 cups shrimp broth *
3 cloves garlic minced
1 cup cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup black olive sliced
1 tablespoon cornstarch
10 flour tortilla

Instructions

Peel, remove heads, and devein shrimp. Season with garlic powder, onion powder, red, white, and black pepper. Set aside until sauce is ready. Make a stock from the peels and heads. I use a potato masher to squeeze fats, brains, etc., out of them. Go for it. This is your flavor base.

Roast chiles over open flame one at a time until blackened all over. Place in plastic bag and allow to steam in their own heat for about 15 minutes. Peel and clean out the seeds and membranes. Cut into a large dice.

Peel and wash tomatillos and parboil for about 5 minutes. Cut up onion and garlic. Place onion, garlic, tomatillos, salt, and chiles into a blender and add a bit of broth. Blend until a coarse consitency is achieved - - about like the consistency of a regular red salsa you'd find on the store shelf. You may have to do this in batches, depending on the size of your blender.

Place in a pot along with the rest of the broth and bay leaf and simmer for 30 minutes. Remove from heat. Blend cornstarch with equal amount of water and add to sauce. Set aside and cover. Let sit for about 15 minutes or so.

To assemble enchiladas get cheeses and shrimp ready to go. Pan fry the shrimp in butter until just barely done.

Heat up a dry skillet over low to medium heat. Place a flour tortilla in skillet and turn frequently until warmed up and softened a bit. (Or to make this easier, just zap a tortilla for about 10 seconds in the microwave.)

Drop into green sauce and use spoon to ladle sauce on top of tortilla. You want to get the tortilla coated with the sauce on both sides.

Carefully transfer tortilla to a plate where you'll build the enchilada. It helps if you have an extra set of hands. One to do the clean work, and one to do the messy part.

The messy partner then places three or four shrimp across the middle of the enchilada and then a bit of both cheeses. Roll up the enchilada and place seam side down in a baking pan or shallow Corningware.

Continue until pan is filled with rolled enchiladas. Ladle green sauce over all making sure to cover ends of the enchiladas. Garnish with some black olives and a bit of grated cheese. Bake uncovered in a medium oven for about 20 minutes or until heated through. Be careful not to scorch.

Serve up with sour cream if desired. Good with Spanish rice and refried beans and a salad. Be sure and have some good cold beer and some Mexican music on hand.

Enjoy!!

*For years I made this sauce with chicken broth. It works just fine. But believe me -- once you do this with real home-made shrimp stock, you will never want to go back to the chicken stock.
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Ocean Perch with Creamed Corn

Ingredients

1 pound ocean perch
14 ounces corn
1 cup sour cream
3/4 cup Swiss cheese ; grated
butter
salt and pepper

Instructions

Preheat oven to 375. Butter a baking dish. Lay the perch filets in the buttered baking pan. To a sauce pan, add the corn, sour cream and grated cheese. Heat, stirring constantly until cheese is melted and well blended.

Pour sauce over fish filets. Bake uncovered for 20 to 25 minutes.

The original recipe, which I got from a package of frozen ocean perch filets, called for 3/4 cup of creamed corn and for 3/4 cup of swiss cheese. I upped it for convenience, and it's fine.

A bit soupy, perhaps, but someone will want to finish off the soup. I guarantee it.

Enjoy!
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Ocean Perch with Creamed Corn

Ingredients

1 pound ocean perch
14 ounces corn
1 cup sour cream
3/4 cup Swiss cheese ; grated
butter
salt and pepper

Instructions

Preheat oven to 375. Butter a baking dish. Lay the perch filets in the buttered baking pan. To a sauce pan, add the corn, sour cream and grated cheese. Heat, stirring constantly until cheese is melted and well blended.

Pour sauce over fish filets. Bake uncovered for 20 to 25 minutes.

The original recipe, which I got from a package of frozen ocean perch filets, called for 3/4 cup of creamed corn and for 3/4 cup of swiss cheese. I upped it for convenience, and it's fine.

A bit soupy, perhaps, but someone will want to finish off the soup. I guarantee it.

Enjoy!
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Kung Pao Shrimp

Ingredients

1 1/2 pounds shrimp ; peeled and deveined
8 dried red chiles; seeds removed
1/2 cup peanuts
1 teaspoon ginger ; minced
1 1/2 tablespoon cornstarch
1 1/2 tablespoon water
1 tablespoon soy sauce
4 tablespoon peanut oil
2 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon sesame oil

1 red bell pepper; cleaned and cut into 1" pieces
1 yellow bell pepper; cleaned and cut into 1" pieces
1 large carrot; cut into 1/8" slices on the bias
1 cup snow peas cut in half
1 stick celery; sliced in 1/4 inch slices on the bias

Instructions

Combine sherry, soy sauce, sugar, ginger, and cornstarch. Pour over shrimp and stir to coat. Allow to marinate at least 30 minutes

Wipe the chiles clean; remove seeds, and cut into 1/2 to 1 inch long pieces. Heat the oil in the wok. Add chiles and cook briefly; then add peanuts.

Add carrots to wok and stir-fry briefly. Add remaining vegetables and stir-fry until they're tender-crisp.

Stir in shrimp, and stir-fry until they turn pink.

Serve over rice.
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Ken Brown's Grilled Salmon

Ingredients

1/4 cup olive oil
1/2 cup teriyaki sauce
juice of 1 lemon
5 garlic ; minced
salt and pepper ; to taste
2 pounds Salmon fillets

Instructions

Combine marinade ingredients and place in a zip lock bag. This can be done with only one pound if desired. Squeeze the air out, and refrigerate 6-8 hours or over night. Turn it over from time to time.

Remove the salmon from the zip lock, pepper with a pepper mill and salt with sea salt to taste, and let come to room temperature.

Cook on a very hot grill (Ken uses a fish grilling basket sprayed with Pam) or a stove top griddle. It should be brown on the outside and pink on the inside.

Works great with garlic mash potatoes and sautéed spinach. Ken recommends cooking twice what's needed for one meal. Refrigerate the left over and later pull it out for a cold snack.
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Catfish Courtbouillon

Ingredients

1 pound catfish
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Red pepper
1 cup Flour ; or corn meal
1 tablespoon corn oil ; for frying
2 cup onion ; chopped
1 tablespoon garlic ; minced
1 1/2 cup green bell pepper ; chopped
1 cup celery ; chopped
1/2 cup green onion ; chopped
2 tablespoon parsley
14 ounce tomato ; canned - no salt
1 cup water
salt and pepper

Instructions

Allow 1/2 pound catfish per adult. I use nuggests. Season well with garlic powder, onion powder, salt, and red pepper . Dust with either corn meal or flour.

Heat the oil and saute all the vegetables.Season with salt and pepper. I like to
Catfish Courtbouillone red, black, and white peppers. Lower the heat; add water, and bring to a mild simmer. Cook thoroughly for at least 15 - 20 minutes.

In a seperate pan, heat some oil over medium high heat. Shake off excess flour or meal from fish pieces and brown the fish in the oil. Move fish from frying pan into the sauce pan.

Carefully ladle sauce on each piece of fish. Be careful not to agitate too much so as to avoid breaking up the fish. Allow to cook for about 25 to 30 minutes. More or less depending on the size of the fish pieces.

When ready to serve, spoon the fish pieces and the sauce over hot rice and enjoy!
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Baked Stuffed Flounder

I watched an episode of Good Eats on Food TV and decided to try this recipe. It was easy to make and tasted awesome! There were no leftovers and everybody had seconds including my 7 year old! It also works well with Tilapia and boneless, skinless Chicken Breasts although you do have to pound them out to flatten.

Ingredients

2 tablespoons unsalted butter
1 medium onion ; chopped
1/2 teaspoon kosher salt ; plus extra for the sweat and for seasoning fillets
1 clove garlic ; minced
1 10 oz. Frozen spinach ; thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper ; plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup White wine
10 ounces Cheddar ; grated
1 1/2 lbs to 2 pounds flounder fillets
3 cups leftover cooked rice

Instructions

Preheat the oven to 350 degrees F.
In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.

Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.

If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

Shrimp and Sausage Creole

Back in Memphis, we had a cooking team called "Boogie-T-Roux & the Mempho Crew." We cooked gumbo along side teams from Louisiana, Mississippi, and even some self-proclaimed Gar enthusiasts from Arkansas. The best we ever managed was a third place finish, but considering we were going up against some of the best reastaurants in town, we thought that was pretty good. This recipe isn't really a gumbo, but is a "Creole." I adapted this recipe from Patout's Cajun Home Cooking by Alex Patout (Random House, 1986).

Ingredients

2 pounds shrimp ; head on
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
1/2 teaspoon White pepper ; ground
1/2 teaspoon Onion powder
1/2 teaspoon Red pepper ; ground
1 tablespoon Corn oil
1 pound Andouille sausage ; diced (or any good smoked sausage)
1 onion ; chopped
4 garlic ; minced
2 stalks Celery ; chopped
1 pound okra, sliced (frozen is fine)
1 sweet pepper ; chopped
28 ounces canned tomatoes
5 bay leaf
1 1/2 teaspoon Sugar
1 tablespoon Basil ; dried
1/2 teaspoon Thyme

Instructions

Peel and devein the shrimp, reserving heads and shells. Season shrimp with red, white, and black peppers, some garlic powder, and onion powder too. Set aside.

Throw shrimp heads and peels into a stock pot. Cover with water and begin heating. Simmer for at least a half hour.

In large pot, heat up a bit of oil; add sausage pieces and cook until nicely browned. Remove sausage and set aside.

Add onions to the pot and cook for a couple of minutes. Add okra, stirring constantly until most of the "strings of slime" disappear. Add celery, green peppers and garlic. Cook until translucent. Add the tomatoes and cook until heated through, and all the vegetables are tender.

Add the shrimp stock, Add basil, thyme, sugar, and bay leaf. Correct the seasoning with additional red, white, and black pepper if needed. Stir in the cooked sausage. Continue simmering about 20 minutes or so. Bring to a high simmer, and add shrimp. Cook just until shrimp turn pink.

Serve over rice with file powder as a garnish.

Enjoy!

Tuesday, March 13, 2007

Amy's BBQ Chicken Salad

Ingredients

2 skinless, boneless chicken breast halves
1 head red leaf lettuce ; rinsed and torn
1 head green leaf lettuce ; rinsed and torn
1 fresh tomato ; chopped
1 bunch cilantro ; chopped
1 (15.25 ounce) can whole kernel corn ; drained
1 (15 ounce) can black beans ; drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

Instructions

1. Preheat the grill for high heat.

2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.

3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.

4. In a small bowl, mix the Ranch dressing and barbeque sauce.
Serve on the side as a dipping sauce, or toss with the salad to coat.
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Chicken Crepes

I used to make this from scratch. That is I made crepes the traditional French way. Now, I just use a good flour tortilla. Not as delicate, but very delicious.

Ingredients

1/2 pound Mushrooms ; sliced
2 cups Chicken breast ; cooked, and diced
1 cup frozen green peas ; thawed
1 tablespoon sweet green pepper ; minced
1/4 cup tomato ; diced
8 flour tortilla
1 cup Swiss cheese ; grated
1 cup white sauce

Instructions

Mix together all ingredients except the tortillas and the white sauce, and the Swiss cheese. Stuff the crepes with the chicken mixture and place seam side down in a baking dish.

Stir the cheese into the white sauce and blend until
melted. Pour the sauce over the crepes and bake at 350 until heated through (about 20 minutes).
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Chicken Tetrazinni

Ingredients

4 pounds chicken leg quarters ; skinned
8 ounces Spaghetti
1 cup Parmesan cheese ; grated
1 pound Mushrooms ; sliced
1/2 pound Bacon
1 Onion ; chopped
4 Garlic ; minced
1 cup Chicken broth
3 tablespoon Butter
3 tablespoon Flour
1 cup 2% lowfat milk
1 ounce Pimento ; diced
Salt and pepper

Instructions

Preheat oven to 350 degrees and prepare to cook spaghetti according to package instructions.

Place bacon in dutch oven and cook until crisp and brown. Remove with a slotted spoon to a paper towel to drain. Set aside. Remove all but 2 tablespoons of the bacon drippings and discard.

In the remaining drippings begin cooking the onion. After it has cooked for a couple of minutes, add the garlic and continue cooking until the onion softens. Do not brown.

Meanwhile prepare spaghetti according to package instructions. Do not overcook. Drain well and do not rinse.

After the onions are cooked, add the butter and stir it into the onion mixture to melt it. Then gradually add in the flour stirring constantly to incorporate the flour into the mixture and cook it. Do not allow it to burn or brown.

After this roux is done, gradually stir in the milk to make a creamy sauce. Adjust the amount of milk if needed to thin the sauce to the desired consistency. Season with salt and pepper to taste. When all is well incorporated, add the grated cheese blending until smooth.

Add the mushrooms and stir till well blended. After the mushrooms have been in the pot for a few minutes, add the chopped chicken pieces, the bacon, and the pimiento. Blend well.

Lightly grease a baking dish and pour the noodles and the cheese/chicken sauce into it. Stir until well blended.

Place in oven and bake about 15-20 minutes or until hot and bubbling. Do not allow to scorch.
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Chipotle BBQ Chicken

Ingredients

Reynolds ; Wrap® Release® Non-Stick Foil
1/2 cup barbecue sauce
2 tablespoons packed dark brown sugar
2 tablespoons lime juice
1 tablespoon chopped chipotle peppers in adobo sauce
6 chicken pieces

Instructions
HEAT grill to medium (350° to 400°F). Make drainage holes in sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside. Combine barbecue sauce, brown sugar, lime juice and chipotle peppers.

PLACE foil sheet on grill grate with non-stick (dull) side towards food; immediately place chicken, skin side up, on foil.

GRILL covered 15 minutes. Turn chicken; brush chicken with half of sauce. Grill 10 minutes; turn chicken. Brush with remaining sauce; continue grilling 5 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts, 180°F for other pieces.

*REYNOLDS KITCHENS TIP: For drainage holes, lay a sheet of foil over a cold grill grate, broiler pan or cooling rack. Make holes in the foil with a large fork.

Col. Benjamin's Curry Chicken

Ingredients

1 1/2 teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ginger
1/4 teaspoon turmeric
1 teaspoon vegetable oil
4 cups onion ; chopped
2 cloves garlic ; minced
3 1/2 cups tomato ; chopped
2 tablespoon lemon juice
3 pounds chicken leg quarters ; diced
1 1/2 pounds baking potato
1/4 cup cilantro
3 cups rice

Instructions

Combine 1 teaspoon of the salt with the coriander, cumin, chili powder, ginger, and turmeric, and set aside.

Heat oil in the dutch oven and cook onion and garlic till tender.Add seasoning mix, tomatoes, and lemon juice. Reduce heat to a simmer and cook about 10 minutes.

Sprinkly chicken with remaining salt and add to pot along with the potatoes. Stir in cilantro. Bring to a boil, cover, reduce heat, and simmer until chicken is done (maybe 50 minutes).

Serve over rice garnished with extra cilantro sprigs.
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Enchiladas Rancheros

Ingredients
3 pounds chicken leg quarters ; skinned
1 pound Poblano Chile
1 pound tomatillo
1 onion ; diced
1 teaspoon salt
1 bay leaf
3 cups chicken broth
3 cloves garlic ; minced
1 cups cheddar cheese ; grated
1 Swiss cheese
1 cup black olive ; sliced
4 tablespoon cornstarch
10 flour tortilla

Instructions

Cook chicken. I like to grill or smoke mine. Debone and set aside.

Roast chiles over open flame one at a time until blacked all over. Place in plastic bag and allow to steam in their own heat for about 15 minutes. Peel and clean out the seeds and membranes. Cut into a large dice.

Peel and wash tomatillos and parboil for about 5 minutes. Cut up onion and garlic. Place onion, garlic, tomatillos, salt, and chiles into a blender and add a bit of broth. Blend until a course consitency is achieved - - about like the consistency of a regular red salsa you'd find on the store shelf.

Place in a pot along with the rest of the broth and bay leaf and simmer for 30 minutes. Remove from heat.Blend cornstarch with equal amount of water and add to sauce. Set aside and cover. Let sit for about 15 minutes or so.

To assemble enchiladas get cheeses and deboned chicken ready to go. Heat up a dry skillet over medium to low heat. Place a flour tortilla in skillet and turn frequently until warmed up and softed a bit.

Drop into green sauce and use spoon to ladle sauce on top of tortilla. You want to get the torilla coated with the sauce on both sides.

Carefully transfer tortilla to a plate where you'll build the enchilda. It helps if you have an extra set of hands. One to do the clean work, and one to do the messy part.

The messy partner then places a tablespoon or two of chicken across the middle of the enchilda and then a bit of both cheeses. Roll up the enchilda and place seam side down in a baking pan or shallow corningware.

Continue until pan is filled with rolled enchiladas. Ladle green sauce over all making sure to cover ends of the enchiladas. Garnish with some black olives and a bit of grated cheese. Bake uncovered in a medium oven for arout 20 minutes or until heated through. Be careful not to scorch.

Serve up with sour cream if desired. Good with spanish rice and refried beans and a salad.

Be sure and have some good cold beer and some Mexican music on hand.

Enjoy!!
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Grilled Duck "A L'Orange"

They say that in Paris, duckling à l’orange was the highest test of a chef’s mettle. The duck had to be roasted just so-skin crackling crisp, meat tender and juicy-and the orange sauce had to strike a perfect balance between the sweetness of the caramelized sugar, the acidity of the fresh orange juice, and the bitterness of the orange peel and marmalade. The garnish involved all sorts of surgical legerdemain, from decoratively fluting orange rinds to placing candles in the hollowed fruit like a jack-o’-lantern. It’s a lot easier, and just as tasty, to cook duck on the grill-especially upright on an open beer can. So, here’s an orange duck that a bubba can relate to (after all, it’s made with orange soda) but that would do a Frenchman proud.

Ingredients

1 duck ; (about 5 pounds), thawed in the refrigerator if frozen
1 can ; (16 ounces) beer (see Note)
1 can ; (12 ounces) orange soda
Coarse ; salt
2 strips orange zest ; (1/2 by 11/2 inches each, removed with a vegetable peeler)
1 orange, cut in half
1 tablespoon olive oil
1 batch Apricot-Orange Sauce ; (See Sauces recipe box.)

Instructions

Remove the packet of giblets from the body cavity of the duck and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the duck, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Prick the duck skin all over with a sharp fork, like a carving fork, taking care not to pierce the meat. Place the duck on a wire rack on a tray in the refrigerator and let dry out, uncovered, overnight (this is optional, but it will help give you crisper skin).

Pop the tab off the beer can, pour out three quarters of the beer (1 1/2 cups), and reserve for another use. If cooking the duck on the can, using a church key-style opener, make 2 additional holes in the top of the beer can. Using a funnel, add 1/2 cup orange soda to the beer can. Don’t worry if the beer foams up a bit: This is normal. Reserve the remaining orange soda for the sauce.

Season the body and neck cavities of the duck very generously with salt and pepper. Place a strip of orange zest in the body cavity and in the neck cavity. Rub the outside of the duck all over with the cut orange. Drizzle 1 1/2 teaspoons of olive oil over the duck and rub it all over the skin. Very generously season the outside of the duck with salt and pepper.

If cooking on a can: Hold the duck upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. You’ll need to do some twisting. Pull the duck legs forward to form a sort of tripod so the bird stands upright. The rear leg of the tripod is the can. If cooking on a roaster: Fill it with1/2 cup beer and 1/2 cup orange soda and position the duck on top, following the manufacturer’s instructions.

Tuck the tips of the wings behind the duck’s back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, carefully stand the duck up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the duck until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/2 to 2 hours. After 1 hour, prick the duck skin again with a sharp fork, taking care not to pierce the meat. This helps release the fat. Baste the duck with the remaining 11/2 teaspoons of olive oil, taking care not to knock the bird over. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the duck skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the duck by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the duck from the grill while it’s still on the vertical roaster.

Present the duck to your guests. Let the duck rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot beer or otherwise burn yourself. Carve the duck or cut it in half or quarters and serve with Apricot-Orange Sauce.

Serves 2

Note: Because of the duck’s elongated shape, you’ll need a “tall boy”-a 16-ounce can of beer.
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Joel's Jambalaya

Our neighbor, Joel, is a chef by profession. Now and then he delights us by bringing something he's just whipped up or by inviting us to his house to dine. This is not Joel's recipe, but is my version of how to copy the flavor of his.

Ingredients

4 chicken leg quarters ; skinned
1 1/2 tablespoon corn oil
1 onion ; chopped
3 celery ; chopped
2 Poblano Chile ; chopped
1 pound Andouille sausage ; diced
1 1/2 cups rice
28 ounces canned tomatoes ; chopped
black pepper
1/2 teaspoon thyme
4 bay leaf
1 tablespoon basil
1 teaspoon garlic powder
1/2 teaspoon rosemary
6 ounces tomato paste
salt
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon onion powder

Instructions

Preheat oven to 350.

Season the leg quarters with salt and garlic powder, red, white, and black pepper and some onion powder. Grill until done. Remove to platter, debone and chop into a dice when cooled.

Begin heating cooking oil in cast iron dutch oven. Add onion and cook for a couple of minutes. Then add celery and poblano peppers. Continue cooking until the vegetables begin to soften.

In the meantime, in a separate pan, saute the sausage until lightly browned. Drain and set aside.

To the main pot, add tomatoes, reserving their juice in a large measuring cup.Pour can of tomato paste over into reserve juice. To vegetables, add seasonings to taste. Continue cooking and stirring the vegetables until well blended and soft. Add a bit of water or juice if necessary to prevent sticking.

Add enough water to the tomato juice - tomato paste mixture to make up 3 cups of total liquid. Stir into the vegetable mixture and bring to a light simmer.

Then add the liquid and stir to blend. Add the cooked chicken and sausages. Cover pot and bake for 45 minutes or until most of the liquid is absorbed and the rice is tender.

This can be finished out on the stove top if the heat
is very low and you stir occasionally to prevent sticking. It may require the
addition of some boiling stock along the way if done on the stove top.
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Kung Pao Chicken

Hot and spicy! I fixed this for Mary Ann Murphy and she almost turned Chinese!

Ingredients

2 pounds boneless chicken ; cubed
8 dried red chiles
1/2 cup peanuts
1 teaspoon ginger ; minced
1 1/2 tablespoon cornstarch
1 1/2 tablespoon water
1 tablespoon soy sauce
4 tablespoon peanut oil
2 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon sesame oil

Instructions

Combine chicken pieces with water, 1 tablespoon soy sauce, minced ginger, and 1 1/2 tablespoon cornstarch. Stir and allow to soak for at least 1/2 hour.

Seasoning Sauce: Combine 2 tablespoons soy sauce, sherry wine, sugar, 1 teaspoon cornstarch, salt, and sesame oil. Blend well, and set aside.

Wipe the chiles clean; remove seeds, and cut into 1/2 to 1 inch long pieces. Heat the oil in the wok. Fry the peanuts until golden, and then remove.

Add the chicken and cook for 1/2 minute. Remove chicken and place aside to drain. Add the dried chiles to the oil and stir fry until they turn black. Add the ginger and chicken pieces stirring quickly. Then add the seasoning sauce, stirring until thickened and heated through.

Remove from the fire and add the cooked peanuts. Mix well and serve over rice.
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Mediterranean Meatloaf

Ingredients

1/4 cup sun-dried tomatoes
10 ounces frozen spinach ; thawed and drained
1/2 cup onion ; chopped
1/4 cup feta cheese ; crumbled
1 1/2 pounds Ground turkey
1 cup oatmeal
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup skim milk

Instructions

Heat oven to 400 degrees. Soften tomatoes according to package directions. Coarsely chop and set aside.

In a small skillet, cook spinach and onion until onion is tender. Remove from heat. Cool a bit; stir in cheese; set aside.

In large bowl, combine turkey, oats, garlic powder, oregano, salt, pepper, milk, and sun-dried tomatoes. Mix lightly but thoroughly. Shape 2/3 of the mixture into a 9 by 6 inch loaf in a 13 by 9 inch baking pan. Make a deep indentation down the center of the loaf; fill with the spinach mixture.

Top the loaf with the remaining meat mixture to completly cover the filling. Pinch edges to seal.

Bake 30 - 35 minutes or until juices run clear when pierced with a fork. Let stand 5 minutes before slicing.
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Pacific Rim Chicken

Ingredients

1 onion
1 sweet green pepper
5 chicken breast
1 ounce canned pineapple
3/4 cup chicken broth
1/4 cup dry sherry
2 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoon rice vinegar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/3 cups rice

Instructions

In crock-pot, combine onion and green pepper. Place chicken pieces over the vegetables. In separate bowl, combine pineapple, juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt and black pepper. Pour this mixture over the chicken.

Cover and cook on high for 1 hour. Reduce heat to low, stir and cook an additional 5 to 6 hours.

Remove and place chicken to the side.
Remove liquid and vegetables to anotehr pan and boil down the sauce a bit,
stirring frequently. Meanwhile, slice the chicken meat and arrange over bed
of rice. Pour sauce over the chicken and serve immediately.
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Rachel's Chicken And Squash Casserole

Ingredients

2 cups squash
2 cups cornbread
1/2 stick of butter
10 3/4 ounces cream of chicken soup
1 1/2 cups Cooked chicken thigh meat
1 onion ; chopped
salt and pepper

Instructions

Spread chicken in bottom of buttered backing dish.Combine other ingredients.

Pour over chicken and bake at 400 degrees for 35 to 40 minutes.

Satay Chicken

Ingredients

4 tablespoon Garlic ; minced
4 teaspoon coriander ; ground
4 teaspoon brown sugar
1 tablespoon black pepper
2 1/2 pounds chicken breast
1/2 cup soy sauce
4 teaspoon ginger ; minced
2 tablespoon lime juice
6 tablespoon oil
1/4 cup cilantro
2 teaspoon salt

Instructions

Combine garlic, corieander, brown sugar, pepper and salt in mixing bowl. Rub chicken pieces with mixture and placeon tray or large plate to marinate 45 minutes.

Combine soy sauce, ginger root, lime juice and oil in a nonaluminum pan. Add chicken pieces and marinate cvoered in refrigerator 6 hours or overnight. Turn several times during the process.

Put chicken on skewers and grill over hot coals 8 to 10 minutes. Cooking time will vary depending on the type of grill and intensity of heat. Also, if you prefer, you can use legs or drummies.

Serve with Peanut Sauce.
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Sharli's Chicken Wings

Sharli's Chicken Wings

Sharli is a gal I knew in Arkansas. As country as the day is long.
But she knew a thing or two about wings.


Ingredients

5 pounds chicken wings
5 cloves garlic ; minced
5 1/2 inches ginger ; slices, peeled
1 cup soy sauce
4 teaspoon sugar

Instructions

Heat soy sauce, garlic, ginger, and sugar just to boiling point.
Add chicken wings. Cover and cook for 1/2 hour. Remove lid and
continue cooking for another 1/2 hour. During entire cooking time,
stir frequently.
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Smothered Chicken

Ingredients

4 pounds chicken leg quarters ; skinned
1/3 cup flour
1/4 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 onion ; chopped
1 can mushroom
1/4 cup white wine
1/4 cup cooking oil

Instructions

Cut chicken into serving pieces and remove skin. (I do this dish with whatever chicken I happen to have on hand. Sometimes I use leg quarters; sometimes I use the big baking hens.) Season evenly with the salt and the peppers.

These measures are approximates.I like mine spicy hot. Adjust the seasonings to your own taste. For variety, add other herbs, e.g., thyme, basil, oregano, etc.

Coat the pieces with flour. I just sprinkle mine with a shaker of flour.
In the meantime, heat oil (I use corn oil) in a heavy pot. Brown the pieces a few at a time, turning to cook on both sides. I continue to sprinkle more flour into the pot during this time.

When all the pieces have been browned, add the wine to the pot and scrape loose all the browned bits on the pan bottom. Return the chicken to the pot and add the mushrooms and onions. I sometimes add whole black olives and chopped bell pepper.

Cover the pot and cook in a medium oven until done. You can simmer on the top of the stove if desired.

When done, you might want to skim off some of the grease before serving.
Thicken the gravy if you like. Serve over rice.
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Spicy Hoisin Chicken

Ingredients

1/2 cup hoisin sauce
1 teaspoon ginger ; minced
1/2 teaspoon red pepper
4 cloves garlic ; minced
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
8 chicken thighs ; skinned

Instructions

Preheat oven to 500°F.

Whisk together all ingredients except chicken, then coat chicken all over with sauce.

Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

Makes 4 servings.
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Turkey Sausage and Vegetable Casserole

Ingredients

1 pound turkey sausage
4 cups cooked rice
2 chayote
1 tablespoon oil
1 onion ; chopped
1 sweet green pepper ; chopped
14 1/2 ounces canned tomatoes
10 3/4 ounces cream of chicken soup
16 ounces mixed vegetables
2 cups broccoli ; cut into flowerettes
2 tablespoon chicken bouillon
1 teaspoon garlic powder
1/2 teaspoon thyme

Instructions

Brown turkey sausage until done. Crumble and set aside.

Cook rice according to package instructions. Set it aside to cool. Make at least 3 or maybe 4 cups. Whatever you don't use now, you can use later.

Cook chayotes whole and set aside to cool. (I do mine in the microwave on the automatic vegetable setting.) In a soup pot, saute onion in oil for a few minutes. Add bell pepper.

When the vegetables are softened, add the can of tomatoes to the sauce. Add the canned soup, frozen mixed vegetables, broccoli, powdered bouillon, garlic powder, and thyme. Stir to blend well. Add the cooked turkey sausage. Reduce heat to a simmer and cover.

Peel the chayotes and dice the squash. Add to the pot. And stir.Simmer gently until the flavors are well blended - maybe 10 - 20 more minutes. It's up to you.

In a large mixing bowl. combine the can of soup with 2 cups of rice. Add a couple of cups of the vegetable/turkey sausage mixture. Blend well. Mix up enough to fill an 8 x 8 casserole. Cover and microwave 10 minutes at a power level of 3 (depends on your microwave.)
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Tamale Pie

Ingredients

12 ounces ground round burger
1 onion ; chopped
1 1/4 cups salsa
1/2 cup black olive ; sliced
1 cup frozen corn ; whole kernel, thawed
1/2 teaspoon cumin
4 cups cornbread ; crumbled
1 1/2 cups cheddar cheese ; grated
1/2 cup Light sour cream

Instructions

Heat oven to 425 degrees.

Heat a 10-inch oven proof skillet over medium heat. Add the ground meat and onions. Cook about 5 minutes and then drain off the fat. Stir in the salsa, olives, corn kernels and cumin. Mix until thoroughly blended, then set aside in a separate bowl.

Wipe out the skillet to remove excess oil. Place the cornbread crumbs in the skillet and press to form a crust covering the bottom of the skillet and moving about an inch up the sides. Sprinkle on about one cup of the grated cheese. Fill the pie with the meat mixture, then sprinkle on the remaining 1/2 cup of cheese.

Bake about 10 minutes or until the cheese is melted. Cut into wedges, top with dollops of sour cream and lift out with a spatula!
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Mexican Style Cornbread

A delicious alternative to traditional cornbread.

Ingredients

1 batch Rachel's Cornbread
1 cup Cheddar grated
4 Jalapeno peppers seeded and minced
1 cup Corn cut from cob

Instructions

Preheat oven to 350. Gather ingredients for Rachel's cornbread batter. To Rachel's batter, add jalapenos, corn, and cheddar cheese.

Pour into a greased black cast iron skillet and bake 25 minutes or so or until lightly browned.
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Maple Glazed Ham

Ingredients

7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 cloves
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled

Instructions

Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.

Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.

When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.

Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.
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Dwayne's Ribs

Dwayne does almost as good a job on ribs as Daddy did.

Ingredients

2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil

Instructions

Rub ribs down with spicy BBQ rub and refrigerate over night.

When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.

Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.

Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.
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Flanagan Sauerkraut And Ribs

Very tasty!

Ingredients

32 ounces sauerkraut
2 pounds pork rib
1/4 cup brown sugar
10 ounces Canned French Onion Soup

Instructions

Preheat oven to 350 degrees. Place meat on bottom of a 9 by 13 casserole dish. Cover with the drained sauerkraut. Sprinkle with the brown sugar and top with the undiluted french onion soup.

Cover and bake for 3 - 4 hours or until tender. Uncover the last 1/2 hour for browning.
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Indonesian Style Satay Pork

Ingredients

2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey

Instructions

Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.

Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.
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Mexican Style Pork Stew

Delicious and easy!

Ingredients

2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish

Instructions

Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.

In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.

Serve up with a generous dollop of sour cream.Enjoy!
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Indonesian Style Satay Pork

Ingredients

2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey

Instructions

Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.

Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.
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Italian Sausage and Spinach Meatballs


Ingredients

2 pounds Italian sausage
10 ounces Frozen spinach, chopped ; thawed
1/2 cup Parmesan cheese ; grated
1/2 pound ricotta cheese
1/8 teaspoon nutmeg
3 cloves garlic ; minced
1 onion ; chopped
2 eggs
2 tablespoon olive oil
1 cup white wine

Instructions

Squeeze as much water out of the spinach as you can.

Combine all ingredients except wine and oil. Shape into one-inch balls.

Brown the meatballs on all sides in olive oil. Add wine to pan. Reduce heat, cover and allow to simmer gently for about 15-20 minutes.

[Note:] I did these once when I didn't have ricotta cheese. I added one cube of Swiss cheese to each meatball. Then I grilled them over indirect heat with hickory chips added to the fire. These turned out delicious!
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Italian Sausage Spaghetti Sauce

My son frequently asks for this one. Not your typical "church spaghetti."

Ingredients

1 pound Italian sausage
1 yellow onion; chopped
2 cloves of garlic; minced
1 8-ounce can of tomato sauce
1/2 teaspoon fennel seeds (or anise)
1/2 teaspoon oregano
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 tablespoon sugar
salt and pepper
2 bay leaf
1 pound fresh mushroom
Parmesan cheese ; grated

Instructions

Remove sausage from casings, breaking into small pieces. Cook sausage until browned. Drain thoroughly and reserve about 2 tablespoons of the drippings. In the reserved oil, cook the onion and garlic. Continue cooking until the onion begin to soften.

Add the canned tomatoes and the tomato sauce. With a spoon break the tomatoes into bite size pieces. Add the drained sausage back into the pot along with the seasonings. Cook for about 20 minutes stirring frequently and correcting the seasoning as needed.

Stir in the mushrooms and cook for another 10 minutes or so.

Serve over freshly cooked and drained pasta along with Parmesan cheese.
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Lamb and Artichoke Stew

Ingredients

4 tablespoon butter
2 pounds lamb
3 yellow onion ; chopped
2 garlic ; minced
1/2 cup parsley
salt and pepper
1 can tomato paste
1 cup dry white wine
2 cans artichoke
1/2 teaspoon dried dill weed
3 tablespoon lemon juice

Instructions

Melt the butter in a large skillet. Add the lamb and cook until browned. Remove meat and set aside. Add the onions and cook for a minute. Add the garlic and parsley.

In a separate Dutch oven, place the meat onions, garlic, tomato paste, white wine, and salt & pepper. Cover the pot and simmer gently for 1 1/2 hours or until lamb is tender.

Add the artichoke hearts, dill, and lemon juice. Simmer another hour or so until everything is tender. Serve over rice or pilaf.
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