Veggie Pot Pie

Coconut Crusted Mahi Mahi with peanut rice and poblano avocado sauce

Sauce:

poblanos

jalapeno

cilantro

coconut milk

oil

garlic

avocado

Fish:

1/4 cup coconut

1/2 cup panko

1 Tbs flour

2 Tbs butter, melted

salt, pepper

Preheat oven to 425.

Combine the coconut, panko, flour, butter.  Place mahi mahi on a greased, foil-lined sheet pan and salt and pepper.  Bake for 5 mins and then remove from oven.  Coat the top of each piece of fish and pat down.  Return to the oven and bake until flaky.

Thanksgiving

Asparagus sauteed with leeks

Asparagus
1 Leek
Garlic
White wine
Crushed red pepper


Garlic and Leeks sauteed in oil.  Crushed red pepper, salt, pepper added.  Deglazed with white wine when necessary.  Asparagus added and cooked until tender.

Chicken Caccitore? with Guy's Chipotle Cranberry Sauce

Squash Gnocchi with Sweet Red Pepper Sauce

Waldorf Salad with Grilled Chicken

Salmon with Creamed Leeks

Stuffed Buffalo Burgers

Broccoli

Cajun Shrimp & Chicken Pasta

Afghani Pumpkin

Jamie's Ugly Breakfast Scrambler

Roasted Root Veggies

Salmon with Something

Brussel Sprout Hash

Wild Grape Wine

Plumb Dumplings

Cajun Shrimp & Chicken Pasta

2 chicken breasts
shrimp
cajun spice mix
fettucine
onion
garlic
red bell pepper
broccoli
kale
2 cups chicken stock
white wine

Cut chicken into small pieces and coat with cajun spice mix.  Sautee in olive oil until mostly cooked and add shrimp also coated in spice mix.  When meat is cooked remove from pan and add a little more olive oil and sautee onions, garlic and then add the rest of the veggies.

Lentil cakes (first attempt)

lentils
onion
chick peas
garlic
carrot
egg
bread crumb
yogurt
(flour)
chiles
ginger
walnuts
lemon
turmeric
sesame seeds
cumin
garam masala
cardamom
cayenne
celery seed

Cook lentils according to package.
Sautee onions, garlic, ginger, chiles, carrots in olive oil.

Zucchini Cakes Maryland-Style

Zucchini, grated

1 Egg white

Ritz crackers

panko bread crumbs

Old Bay

oregano

dijon mustard

Salmon with Soy and Citrus Glaze

Ginger, finely chopped
Salt, pepper
Orange juice
Soy Sauce
Bok Choi
Shallots
Garlic
Scallions
Red bell pepper

Salmon was rubbed with ginger, salt and pepper and pan fried, 3-4 minutes per side and then put in the oven to keep warm.  Soy sauce and orange juice were reduced by about half and all veggies were added and cooked until tender.

Cheesy Collard Artichoke Dip

1 Bunch collard greens
Butter
2 Cloves garlic, chopped
1 Shallot, chopped
1/2 cup flour
2 cups skim milk
parmesan
cheddar
gruyere
1/2 package cream cheese
1/2-1 jalapeno
Hot Sauce
Worcestershire sauce
salt, pepper

Preheat oven to 425 degrees.
Remove stems of collard greens and chop coarsely.  Microwave, covered with a little water for 5 minutes.
Sautee garlic and shallots in a  little butter until tender.  Stir in flour until smooth.  Add in milk slowly while stirring.  Stir until smooth.  Add in all of the cheeses and stir until melted and incorporated.  Add in a dash of hot sauce and a dash of worcestershire sauce, and salt and pepper to taste.  Blend in the collards and artichokes, jalepenos.  Move mixture to a baking dish and bake for 15 minutes.

Suffed Zucchini

2 Round zucchinis

panko bread crumbs

ground turkey?

trying to remember how we made this... the stuffing was pretty close to sloppy joe in the end...

Chicken Fried Buffalo Steak

2 Buffalo cube steaks
Flour
2 Egg whites
salt, pepper
Cayenne pepper
Canola oil


For Gravy:
Green onions
Scallions
Garlic
Butter
Veggie stock


Just enough oil to cover the bottom of a skillet heated.  Cayenne, salt, pepper mixed in with some flour for dredging.  Steaks dredged: flour, egg, flour.  Steaks then fried until nicely browned and a little blood beads up on the top and then flipped and browned.  Steaks then covered with foil and placed in a 250 degree oven for 10-15 minutes.


Oil drained from sautee pan.  Green onions, butter, garlic, scallions added and sauteed until tender.  The pan was then deglazed with a little white wine, veggie stock added, thickened with flour/water mixture and a little milk added.


Also made:  brussel sprout hash and rosemary garlic mashed potatoes

Cilantro Vinaigrette (Hog Island Oyster Co)

1 cup rice wine vinegar
1/3 cup chopped green onions
1/3 cup cilantro
1 tsp cracked black peppercorns
2 jalapeno peppers, seeds removed 

Pour 1/2 cup vinegar into a food processor or blender with all other ingredients and blend until they are finely chopped. Add the rest of the vinegar. Store in refrigerator until ready to use. 

Salmon with Mustard Sauce

2 Salmon Steaks
salt and pepper
1/4 cup sour cream
3 Tbs Dijon mustard
1 Tbs Stone ground mustard
2 Tbs Shallots, minced


Season the salmon with salt and pepper and place in a baking dish.  Mix together the remaining ingredients and cover the salmon with the sauce.  Bake at 425 degrees for 15 to 20 minutes.

Kimchi

1 Napa Cabbage
1/4 cup salt
1/4 cup Red Chili Paste
1 Tbs Garlic, Minced
1 Tbs Ginger, minced
3-4 Green onions, chopped
1 Tbs Fish sauce
2 Tbs Honey
Water


Chop up the cabbage and brine for 4-5 hours in salt water.  Rinse well several times.  Add the chili paste, garlic, ginger, green onions, fish sauce and honey.  Add a little water if necessary.  Put in a sealed jar and allow to sit at room temperature overnight to ferment before moving to the fridge.

Eggplant Parm

Winter Squash Ravioli

For the Filling:
1 Acorn Squash
1 Butternut Squash
Olive Oil
2 Shallots, coarsely chopped
3 Cloves Garlic (large cloves), coarsely chopped
Nutmeg
1/3-1/2 cup Parmesan Cheese, grated
salt, pepper


Quarter and seed the squash and drizzle with olive oil.  Roast the squash at 400 degrees for 20-30 minutes until tender.  Meanwhile sautee the shallots and garlic in a little oil and set aside.


Let the squash cool, remove skin and blend in food processor with the shallots and garlic.  Add salt, pepper, nutmeg and parmesan cheese in small batches, blend and taste.


To Make the Ravioli:
Wonton Wrappers
Water


Place about 1 Tbs of the filling in the center of a wonton wrapper, brush all the edges with water, fold over into a triangle and seal the edges with your finger tips.  Keep a wet paper towel over the wonton wrappers.


Made 87 Ravioli


Brown butter sauce:
(this was way too heavy... would not make it again)
Butter
Sage
Shallots


Heat butter in pan, add chopped shallots, sautee until the butter starts to brown, remove from heat, add sage.  Serve over the ravioli with grated parmesan cheese.

Porkapalooza

Pulled Pork:
Rub
2 teaspoons dry mustard 
2 teaspoons sweet paprika 
2 teaspoons salt 
1 teaspoon freshly ground black pepper 
1 teaspoon ground white pepper 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1/2 to 1 teaspoon cayenne pepper 

The night before bbqing the bone-in pork shoulder was trimmed and rubbed and left overnight in the fridge.  Be sure to leave some of the fat on the shoulder for basting.  

Ribs:

Rub


Mop Sauce for pulled pork and ribs:
2 cups distilled white vinegar 
1/2 cup Dijon-style mustard 
1/2 cup water 
1 tablespoon salt 
2 teaspoons freshly ground black pepper 

Raichlen Nashville Sweet and Lemony BBQ Sauce:

Nashville Sweet Barbecue Sauce
Yield: 3 cups
2 cups ketchup
1/2 cup firmly packed brown sugar
6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
1 teaspoon grated lemon zest
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper

1. Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
2. If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving; the sauce will keep for several weeks. Bring to room temperature before using.

Collard Greens

1 1/4 pounds collard greens
1 tablespoon water
2 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 teaspoon hot red pepper flakes
3/4 cup low-sodium chicken broth
Salt

Directions

Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.

In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Beans

BEST BARBECUED BEANS ON THE PLANET
	Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003) Method: Indirect grilling Serves: 12 to 16 as a side dish 1 pound smoked bacon cut into 1/4 inch slivers 1 can (15 ounces) black beans 1 can (15 ounces) dark red kidney beans 3 cans (each 15 ounces) baked beans or pork and beans 1 large sweet onion, finely chopped 1 red bell pepper, cored, seeded, and finely chopped 1 poblano pepper or green bell pepper, seeded and finely chopped 4 cloves garlic, minced 3 to 6 jalapeno peppers, seeded and diced (for hotter beans, leave the seeds in) 2 cups sweet red barbecue sauce (your favorite commercial brand) 1-1/2 cups firmly packed light brown sugar, or more to taste 1/2 cup Dijon mustard, or more to taste 2 teaspoons liquid smoke (optional; see Note) Coarse salt (kosher or sea) and freshly ground black pepper You’ll also need: 1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in water to cover then drained Place the bacon in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste. The beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (You can drizzle a few tablespoons of bacon fat over the beans for extra flavor.) Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve. Potato Salad Cole Slaw Jalapeno Cornbread

Reuben Soup

1/2 cup beef broth
1/2 cup chicken broth
1/4 cup celery, coarsely chopped
1/4 cup onion, coarsely chopped
1/4 cup bell pepper, coarsely chopped
1 Tbs cornstarch dissolved in 2 Tbs water
1 cup shredded corned beef (~1/4 lb)
1 cup shredded swiss cheese
3/4 cup sauerkraut, drained
1/4 cup butter
2 cups half and half
salt and pepper to taste

Bring broths, celery, onion and green pepper to a boil in a heavy saucepan.  Reduce heat and simmer until veggies are tender, about 5 minutes.  Blend in dissolved corn starch and cook until soup thickens, about 5 minutes.  Remove from heat.  Add beef, cheese, kraut.  Melt butter in saucepan and slowly blend in half and half.  Carefully add to soup, stirring to blend until smooth and heated through.  Do not boil.

Black Beans

1 Can black beans (almost fully drained)
1 red onion
2-3 cloves garlic
pablano pepper
hot pepper

Sautee garlic and onion in oil, add the peppers, then the beans.  Mash the beans a little with a spoon.

Rhubarb Stuffed Chicken Breasts

General Tso's Chicken

Eggplant thingies

Jalapeno Poppers on the grill

Jalapeno peppers, halved lengthwise
cream cheese
cumin
spanish smoked paprika

Let cream cheese warm to room temperature, mix in cumin and spanish smoked paprika.  Deseed the jalapenos and spread the cream cheese mixture in place of the seeds.  Grill over medium to low heat to slightly char the peppers.

Veggie pizza on the grill

Toppings:
eggplant
tomatoes
summer squash
zucchini
spinach
mozzarella cheese
fontina cheese

Sauce:
canned tomatoes
tomato sauce

Dough:
flour
olive oil
salt

Grilled Salmon, grilled potatoes with green onions, grilled broccoli

Pad Thai

2 chicken breasts

1/2 lb shrimp

Rice noodles

bean sprouts

cilantro

peanuts, chopped

soy sauce

fish sauce

Tomato, Basil, Mozzarella, Baslamic

Tomatoes

Fresh basil

Balsamic vinegar

Fresh mozzarella

We used your everyday balsamic vinegar and compared it to a 10 year old balsamic vinegar.  Yeah, that's how we roll.

Dahl

1 cup red lentils
1 tsp mustard seed
2 Tbs ginger root (grated or tube)
2 medium onions, chopped
3-4 small serrano peppers (or jalapeno)
3-4 cloves garlic
1 Tbs cumin
1 Tbs ground coriander
4 tomatoes, chopped
1 cup water
salt and pepper
olive oil

Cook lentils according to the package directions.  (1 cup lentils, 3 cups water, 15-20 minutes)  Heat oil in a skillet, add mustard seeds and then onions, ginger, garlic, peppers and cook until tender.  (I also did carrot slices here)  Add the cumin and coriander, tomatoes and sautee until tomatoes are cooked.  Add water (may need less depending on the water from tomatoes), Cook 10 minutes to thicken, and add lentils.

(Could also add fresh cilantro at the very end)

Blanch fresh tomatoes, peel and deseed.  Cook in pot with salt and olive oil, mash, cook 40 mins.  Infuse olive oil with garlic, crushed red pepper and fresh basil.  Strain oil and add to tomatoes.  Cook pasta til almost done and then sautee with sauce in a separate pan, add fresh basil and a little more crushed red pepper.

Grilled Cedar Plank Salmon with Jalapeno Apricot Sauce, Broccoli Gratin and Salt Fingerling Potatoes

For the Broccoli:

1 1/2 quarts broccoli

1/2 cup milk

2 Tbs flour

1 tsp mustard

1 cup cheddar cheese

1/4 cup parmesan cheese

1 Tbs panko

1 Tbs bread crumbs

crushed red pepper

Boil or steam broccoli until tender.  Drain and add to a dutch oven.  Mix flour and milk in a sauce pan until thickened.  Pour over broccoli and sprinkle cheese over broccoli.  Sprinkle with crushed red pepper, bread crumbs and panko.  Broil, uncovered until the cheese is melted and slightly browned.

For the Potatoes:

Fingerling Potatoes

Salt

Butter

Boil potatoes in well salted water until tender.  Serve with melted butter.

For the Apricot Jalapeno Sauce:

oil

1-2 jalapeños thinly sliced

2-4 cloves garlic

1/2 cup white wine

3 Tbs coarse ground mustard

1 cup apricot preserves

Heat oil in a sauce pan, add jalapeños and cook until caramelized.  Add garlic and cook a few minutes and deglaze the pan with white wine before the garlic starts to brown.  Add apricot preserves and mustard and simmer until sauce thickens, about 20 minutes. 

For the Salmon:

Soak cedar plank in water for a few hours.  Place salmon on plank, sprinkle with salt and pepper and chopped fresh rosemary.  Coat with jalapeno apricot sauce.  Set up grill with with coals on one side.  Cook salmon over hot coals in order to get the most smoked flavor.  Move plank over to cool side if the plank starts to burn too much.

Chicken Chimichangas and Guacamole

(recipe not complete)
For the Chimichangas:
2 Chicken breasts
large flour tortillas
1 can pinto beans
1 jalapeno
2-3 poblano peppers (we used anaheim)
pablano salsa verde
cumin
coriander
cinnamon
cloves
oil for frying

Boil chicken breasts, let cool and shred with 2 forks.  Saute onion and garlic in oil until tender, add peppers, cook a few minutes, add pinto beans, salsa and spices and then chicken and stir well and cook until warmed.

For the Guacamole:
2 ripe avocados
lime
garlic
tomato
cilantro

Chicken Artichoke Tomato Goat Cheese Pasta

Leftover chicken from grilled lemon chicken
2 cans artichokes
4-5 small red onions, sliced
3-4 cloves garlic, minced
sun-dried tomatoes, chopped
1 quart canned tomatoes
linguine
white wine
balsamic vinegar
oregano (or fresh basil)
crushed red pepper
parsley
olive oil

Start the pasta.  Saute garlic and red onion in olive oil until tender (3-5 minutes).  Deglaze with white wine and balsamic vinegar (4-5 minutes).  Add sun-dried tomatoes, canned tomatoes, red pepper, oregano, parsley and cook 5 minutes.  Add leftover chicken and cook til warm.  Strain pasta and return to pot.  Add the sauce and a little more balsamic vinegar and goat cheese and stir to combine.  Sprinkle a little goat cheese, crushed red pepper and oregano on to serve.

(fresh tomatoes and mushrooms would be good, smoky flavor of the grilled chicken is awesome)

Lemon Grilled Chicken, Asparagus, Fingerling Potatoes and Cheddar Jalapeno Corn Bread

For the Marinade:
2 lemons, zested
juice of 1 lemon
olive oil
rosemary

Ina's Cornbread:

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Roasted Fingerling Potatoes:

Toss potatoes with olive oil and rosemary and spread out on a baking sheet.  Bake at 350 until tender.

Grilled Asparagus:

Lightly toss the asparagus in olive oil, grill in grill basket with 2 lemon halves.

notes:

next time use chicken halves, indirect grilling and treat like chicken bbq, mopping with marinade.

Easter Bunny Crab Pretzels

Soft Pretzels:

1 1/2 cups warm water

1 Tbs sugar

2 tsp kosher salt

1 pack dry yeast

4 1/2 cups flour

4 Tbs butter

oil

1 egg, whisked

Add water, sugar and salt to the bowl of a stand mixer, sprinkle yeast on top and let stand for 5-10 minutes until foamy.  Add the butter and flour and mix (dough hook) on low until everything is combined, then switch to medium speed until the dough is pulling away from the sides.  (we needed to add a little more flour)  Remove dough from bowl, oil the bowl, return dough to bowl and let the dough rise for 50 minutes to an hour so that the dough doubles in size.

Preheat oven to 450 degrees.  Line 2 sheet pans with parchment paper and grease with oil.

Break the dough into 8 equal parts and roll out to the desired length.  Shape into an Easter-themed pretzel shape.  Place pretzels on the baking sheets and brush with egg wash.  Bake 12-15 minutes until golden brown.

Crab Pretzels:

8 Soft Pretzels

3 ounces cream cheese

1 tablespoon Old Bay Seasoning

2 teaspoons onion powder

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

8 oz  crab claw meat

6 oz can jumbo lump crab

6 oz can white crab meat

shredded cheddar and colby cheeses

Preheat oven to 350 degrees.  Leave cream cheese at room temperature to soften up.

Place cream cheese in a large mixing bowl and add Old Bay, onion powder, Worcestershire sauce and Frank's Red Hot and blend until smooth. Fold in crabmeat last to avoid breaking it up too much. Place mixture in a plastic bag with one corner cut off. Pipe mixture onto pretzels.
Cover the crab dip with shredded cheese. Bake until cheese is melted and slightly browned.