Beet Green Cavatelli with tomato basil anchovy sauce

Cavatelli:
1 1/4 cups ricotta cheese
1/4 cup chopped beet greens
1 large egg yolk
1 tablespoon olive oil
1 3/4 cups all-purpose flour
1 cup semolina
salt, ground white pepper

Sauce:
1/2 cup sun-dried tomatoes
2 teaspoons olive oil
1 qt canned tomatoes
3-4 cloves garlic, chopped
1 cube of basil/olive oil
Salt and pepper
freshly grated Parmesan cheese
1/2 cup Chicken Stock
1 tin of anchovies
crushed red pepper
red wine

Put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste. Add the flour, semolina, salt and white pepper and process until the mixture comes together to form a ball. Scrape the dough out onto a lightly floured work surface and knead briefly. Wrap the dough in plastic and let stand at room temperature for 30 minutes.

Standing Rib Roast with Bordelaise

baked brie

Thymey Sea Bass

best paella

based on food and wine recipe

1 teaspoon paprika
1/4 cup extra-virgin olive oil
Salt
8 bone-in chicken thighs, with skin
Four 6-ounce sole fillets, halved lengthwise (we had 1 lb)
2 large pinches of saffron threads
4 cups vegetable stock, chicken stock or low-sodium broth
Freshly ground pepper
1 pound dry chorizo, sliced 1/4 inch thick
8 small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved
1 lb medium shrimp
lobster
2 medium yellow onions, finely chopped
4 garlic cloves, minced
2 cups arborio or other short-grain rice

We didn't use:
1 cup frozen peas
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1/2 pound lump crabmeat, well-drained and picked over
2 tablespoons chopped flat-leaf parsley


In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight.

Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffron. Drizzle the oil over the fish and let stand at room temperature for 30 minutes.

In a saucepan, combine the vegetable stock with the remaining pinch of saffron and season with salt and pepper. Bring to a simmer, cover and keep warm.

In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until browned all over, about 15 minutes; transfer to a platter.

Add the chorizo to the pan and cook until lightly browned, about 3 minutes. Transfer the chorizo to the platter with the chicken. Pour off and reserve any excess fat in the pan; leave a thin layer of fat coating the bottom. Add the squid and cook until just white throughout, about 2 minutes. Transfer the squid to the platter with the chicken.
Return 2 tablespoons of the reserved fat to the pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Transfer the onion mixture to the platter.
Return 2 additional tablespoons of the reserved fat to the pan. Stir in the rice and cook over moderately high heat for 2 minutes. Add the chicken, chorizo, squid and onion mixture to the pan along with any accumulated juices. Stir in the peas. Gently pour the warmed stock into the pan. Cover and cook for 10 minutes.
Using tongs, nestle the clams and mussels into the rice. Cover and cook for 10 minutes. Arrange the sole fillets and the crabmeat on the rice. Cover and cook for 5 minutes longer, until the sole is cooked through and the rice is tender. Remove the pan from the heat and let the paella stand for 5 minutes. Discard any mussels and clams that have not opened. Sprinkle the paella with the parsley and serve right away.

Turkey Day

15.71 lb turkey
14.29 lb turkey



9 lbs ground turkey (breast meat)
3 lbs ground andouille
2 x 2.5 lb andouille in casing
17 qts stock


andouille recipe:

1 boneless pork butt, cut into 1-inch cubes (about 5 pounds)
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup paprika
1 1/2 teaspoons filÈ powder
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
1/4 cup chopped garlic

rustic rub:

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
(makes 2 cups)

Peirogies, Sprouts, Apple sausage

Cauliflower Gratin

Salt and Vinegar Taters

Calvados Chicken, Roasted Fall Veggies

chicken:
3 chicken breasts
pearl or cipollini onions, whole
olive oil

roast the chicken breasts and onions with a little oil in a dutch oven, uncovered

sauce:
1/2 cup chicken stock
1/3 cup apple cider
1/2 cup calvados

reduce to 1/3 of a cup
add 3/4 cup half and half

veggies:
head of garlic
potatoes, cut into pieces
sweet potatoes, whole (they were very small)
beets, cut into pieces
leeks, sliced lengthwise
celeriac, chopped
kale, large chop

oven at 375.  garlic wrapped in foil, all other veggies except kale oiled and placed on a cookie sheet lined with parchment paper.  cook ~45 minutes adding the kale for the last 10 minutes.  Chop up veggies and mash in the roasted garlic.

Tandoori Salmon with pumpkin cous cous

Cous Cous:
added processed pumpkin
pinch of saffron
pinch of turmeric
swiss chard
chicken stock

Salmon from Food and Wine:

1 large garlic clove, minced
1 1/2 teaspoons minced fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground fenugreek
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Pinch of ground cloves
Kosher salt
Freshly ground pepper
1 1/2 cups plain low-fat yogurt (not Greek)
1/4 cup canola oil, plus more for grilling
8 skinless center-cut salmon fillets (about 8 ounces each)
Grilled naan, for serving
Cilantro sprigs, for serving
Cucumber salad, for serving

Using the side of a chef’s knife, mash the garlic and ginger to a paste. Scrape the paste into a medium bowl and add the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves and 1/2 teaspoon each of salt and pepper. Add the yogurt and the 1/4 cup of oil and whisk until smooth. In a glass baking dish, coat the salmon with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
Light a grill. Oil the grill grates and oil a fish basket. Scrape off the excess marinade and lightly brush the fish with oil. Grill over moderate heat, turning once or twice, until golden in spots and nearly cooked through, about 8 minutes. Transfer the salmon to a platter and serve with grilled naan, cilantro sprigs and cucumber salad.

Cobb Salad

From Saveur


FOR THE DRESSING:
¾ cup canola oil
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tbsp. fresh lemon juice
¾ tsp. dry mustard
½ tsp. Worcestershire
¼ tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
½ head iceberg lettuce, cored and shredded
½ head romaine lettuce, chopped
½ bunch watercress, some of the stems trimmed, chopped
2 oz. blue cheese, preferably Roquefort, crumbled
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into ½" cubes
2 medium tomatoes, peeled, seeded, and cut into ½" cubes
1 boneless skinless chicken breast, cooked and cut into ½" cubes
1 avocado, peeled, pitted, and cut into ½" cubes
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced chives

INSTRUCTIONS
1. Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

2. Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Stuffed Pork Tenderloin

pork tenderloin
fennel
apple
rosemary
mushrooms

Sauteed Leeks and Bok Choi

1 leek
1 bok choi
5 Tbs red wine vinegar
2 tsp dijon mustard
oil
salt, pepper

based on saveur poireaux vinaigrette

sautee leeks, bok choi, mix other ingredients to make 'sauce'

Flank Steak Chimichurri Salad

Chimichurri

1 cup olive oil
1-2 cloves garlic
1/3 cup sherry vinegar
1/4 parsley
1/4 cup cilantro
pinch of cayenne

process all ingredients in food processor.  Use some as marinade, reserve rest for dressing.

kimchi III

1 head cabbage
1/4 cup salt
~12 cups of water

1/2 cup red pepper powder
2 large cloves garlic
1 in. ginger
2 Tbs sugar
1 Tbs lemongrass
1 med red onion
1/4 fish sauce
2 Tbs soy sauce

scallions, chopped
2 cucumbers, cubed
radish
1 Tbs sesame seeds
2 carrots, sliced

Coarsely chop cabbage and soak for at least 4 hours in salt water.  Rinse really well with cold water.

Bring 1.5 cups of water to a simmer and whisk in flour, followed by sugar.

Process the pepper powder, garlic, ginger, lemongrass, onion.  Add the paste and mix again.

Combine the cabbage, fish sauce, soy sauce, scallions, cucumbers, radish, sesame seeds, carrots in a large bowl and mix in the paste.

Put in jars to ferment.

skillet apple pancake

4 eggs
 1/2 cup unbleached all-purpose flour
 1/2 teaspoon baking powder
 1 tablespoon sugar
 1 pinch salt
 1 cup milk
 1 teaspoon vanilla extract
 2 tablespoons unsalted butter, melted
 1/2 teaspoon ground nutmeg

 1/4 cup unsalted butter
 1/4 cup white sugar, divided  (Original 1/2 cup)
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1 large tart apple - peeled, cored and sliced

In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/8 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

caprese chicken with veggie balsamic pasta

4 chicken breasts, pounded out
1 cup flour
salt, pepper
2 eggs
breadcrumbs
mozzarella
tomato
fresh basil
balsamic vinegar

Pasta:
oil
onion
garlic
broccoli
red bell pepper
summer squash
tomato
balsamic vinegar
parmesan cheese


Chicken cooked according to piccata recipe (dredged, browned, baked at 400 degrees on baking sheet lined with parchment)
Chicken was topped with tomato slices, drizzled with balsamic, then basil leaves and mozarella and put back into the oven to melt the mozzarella a little.

Shrimpy pasta

Enchilada Lasagna

Sauce:
1 pint tomato sauce
4 oz taco sauce
4 oz tomato paste
5-6 medium tomatoes, seeded
oregano
salt, pepper

Meat:
3/4 lb ground turkey
1 large chorizo sausage
garlic
medium onion
oregano
smoked spanish paprika
salt, pepper

corn
2-3 bell peppers
other medium heat peppers

queso blanco
cheddar
pepper jack
corn tortillas
arugula

Roast the corn and peppers on the grill, place in paper bag until ready to peal.
Sautee onions in olive oil, add garlic, then chorizo and turkey.

Guy's Onion Straws

2 cups canola oil
1 large egg
1/2 cup milk
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
Kosher or sea salt and freshly ground pepper
1 sweet onion (Maui or Vidalia)

We tried baking instead of frying.  It didn't quite work, they end up being floury.


Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl. Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak.

Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time.

Fancified Sloppy Joes

olive oil
2 bell peppers, chopped
1 jalapeno pepper, diced
1 onion, diced
2-3 celery stalks, chopped
1-2 medium carrots, chopped
1 lb ground turkey
2-3 cloves garlic
2 Tbs red wine
2 Tbs balsamic vinegar
2 Tbs worcestershire
1/2 tsp cayenne pepper
1 Tbs smoked Spanish paprika
1/2 tsp cumin
1/2 tsp dry mustard
1 can tomato paste
2-3 tomatoes, chopped in big chunks
2 Tbs brown sugar
salt, pepper

Heat oil in medium pan, add bell peppers, jalapeno and onion, cook 5-6 minutes. Add the turkey and cook until slightly browned, then add the garlic. Deglaze with red wine, then add all remaining ingredients. Reduce the heat and simmer 30-35 minutes.

Cheesy Scalloped Potatoes

Potatoes
Onion
milk
evaporated milk
flour
gruyere
asiago
salt, pepper

Sauteed Cucumbers

Butter
Cucumber
Salt, pepper

Grilled Oysters Rockafellah

oysters
spinach
fennel
panko
scallions
celery
cayenne
pancetta

Cocoa Mole Ale Marinated Flank Steak Fajitas

Marinade:
1 bottle cocoa mole ale (New Belgium)
2-3 cloves garlic, chopped
2-3 small shallots, chopped
olive oil

Spanish Rice

1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, seeded, ribs removed, and diced
2 ribs celery, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
One 8-ounce can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 tsp smoked Spanish paprika


Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.


Read More http://www.epicurious.com/recipes/food/views/Spanish-Rice-109084#ixzz222J1QvaN

lasagna

lasagna noodles
pumpkin puree
ricotta
egg
Parmesan cheese
eggplant
zucchini
onion
garlic
tomatoes
mozzarella
meat sauce


seeded tomatoes roasted on top of the lasagna

Cheesy Broccoli

1 large broccoli head
2 Tbs butter
2 Tbs unbleached white flour
1/4 tsp dry mustard powder
1/4 tsp cayenne pepper
salt, pepper to taste 
1 cup skim milk
1 1/2 cups sharp cheddar cheese, grated

Mix flour, mustard powder, cayenne, salt, pepper. Steam broccoli. Melt butter in a medium saucepan. Whisk in flour mixture. Gradually stir in milk, whisking over med-low heat until thickened. Add cheese, stirring til melted.

Bibimbap

2 cups rice
chicken stock

peanut oil
red bell pepper (we only had 1/2)
swiss chard stalks (from 1 bunch)
1 kohlrabi
2-3 cloves garlic
1 Tbs soy sauce
1 Tbs mirin
1 tsp sugar
1 tsp sesame oil

2 portabella mushrooms
black pepper
mirin

swiss chard leaves
scallions

2 small cucumbers
2 radishes
2 eggs
scallions
gochujang

Mini Porkapalooza 2012

Salmon and Kohlrabi Cakes

Summer Veggie Risotto

Arborio rice
butter
onion
green beans
pea pods
fennel
chicken breast
chicken stock
cucumber

Another Paella

Stock:
snow crab shells
shrimp shells
chicken stock
carrots
fennel

Sofrito:

Paella:
arborio rice
chicken thighs
chorizo

Spaghetti

Spaghetti
Tomato paste
Canned tomatoes
Sausage
crushed red pepper
garlic
parmesan cheese
fresh basil

Semi-smashed potatoes

Salt potatoes
olive oil
garlic, sliced
thyme, whole sprigs
salt, pepper

Season oil, heating with garlic, thyme.
Parboil potatoes until just tender when stabbed with a fork.

Asparagus with Lemon Vinegairette

2 Lemons, halved
1 bunch asparagus
avocado oil
shallots

Cook asparagus in skillet with a little butter
Grill lemon halves. Juice lemons, mix with oil and shallots, toss with asparagus, season with salt and pepper

Salmon with Chimichurri

Chimichurri:
(Chuck)
2 cloves garlic
1 shallot
1 very small onion
1 bunch parsley
1/4 cup cilantro
1 Tbs red wine vinegar
1/2 cup olive oil
1 lemon, zest and juice
crushed red pepper
salt and pepper

Process garlic, onion, shallot.  Add parsley and cilantro and pulse a few times to chop, not puree.  Toss the herbs with remaining ingredients.

Grill salmon on cedar plank with some of the chimichurri spread on top.

Pea, Asparagus Risotto

Easter Eggs in a Basket

This year we did whisked eggs with cheddar/pepperjack and some with mushrooms and swiss, all topped with fresh chives from the yard.

Notes: line the muffin tin. We cooked the grated potatoes in a frying pan with onions for awhile before putting them into the muffin tin and browning a little more in the oven.  This cut down on the total cooking time.

Taco Salad

Basic taco turkey meat, this one was topped with crumbled cojita

Penne with Blue Cheese and Snausage

Pastitsio

Based on Saveur

MEAT SAUCE:

1⁄3 cup olive oil

2 green bell peppers, chopped

2 medium yellow onions, chopped
2-3 cloves garlic, minced

1 lb ground lamb

1 lb ground bison

1 qt tomatoes, processed
1⁄3 cup red wine

1⁄4 tsp red pepper flakes
1 tsp oregano

2 bay leaves

1  2" cinnamon stick

salt and pepper

nutmeg, to taste

BÉCHAMEL AND PASTA:

8 Tbs unsalted butter

1 cup flour

4 cups milk

1 cup grated Parmesan cheese

3 eggs, separated

Kosher salt and freshly ground black pepper

Freshly grated nutmeg, to taste

1 lb shells (pasta)

2 Tbs olive oil

Meat Sauce: 
Heat oil in dutch oven (red) over medium-high heat. Add peppers, onions and garlic and cook, until soft, 8–10 minutes. Add ground meat and cook, breaking meat up into tiny pieces, until browned, 6–8 minutes. Add tomatoes, wine, pepper flakes, bay leaves, oregano and cinnamon and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce thickens, about 15 minutes. Remove sauce from heat, discard bay leaves and cinnamon, and season with salt, pepper, and nutmeg; let cool.

Béchamel: 
Heat butter in a 4-qt. saucepan over medium-high heat. Add flour and cook, whisking constantly, until smooth and slightly toasted, 1–2 minutes. Add milk; cook, whisking often, until sauce coats the back of a spoon, 8–10 minutes. Remove from heat, add 3⁄4 cup cheese and egg yolks; season with salt, pepper, and nutmeg. Stir until smooth; set aside. 

Pasta and Stuff:
Heat oven to 350°. Bring a large pot of salted water to a boil; add pasta and cook halfway through, about 5 minutes. Meanwhile, whisk egg whites in a large bowl until frothy. Stir in remaining cheese; drain pasta in a colander and then toss with egg white–cheese mixture to coat evenly. Set aside. 

baking dish with olive oil. Place half the pasta mixture on bottom of dish and cover evenly with meat sauce. Top with remaining pasta mixture. Pour béchamel over pasta, spreading it evenly with a rubber spatula. Bake until the top is golden brown, about 1 hour. Transfer to wire rack; cool 20 minutes before serving. 

Seared Ahi Tuna, Taters, Broccolini

Birthday Carrot Cake

Carrot Cake Recipe:

1 cup walnuts
3/4 lb carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup safflower, vegetable or canola oil
2 tsp vanilla

Frosting:
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups powdered sugar, sifted
1 tsp pure vanilla
1 tsp lemon zest

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter 2 - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

Toastthe pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. 

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to30 minutesor until a toothpick inserted in the center comes out clean.  

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting:In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.  

Read more:http://www.joyofbaking.com/CarrotCake.html#ixzz1qoakaGDM

Cheesed up Scalloped Taters

Butter
3-4 cloves garlic, chopped
1 onion, chopped (or strands)
2 Tbs flour
3 cups milk
salt, pepper
2 tsp spanish paprika
2.5 lbs taters, unpeeled, sliced
1 cup shredded cheese (gruyere, cheddar)
1/3 cup grated parmesan

Use big pot, thicken before adding taters.

Ceviche

0.4 lb Sea Bass
2 Tbs lemon juice
3/8 cup lime juice
1/4 green apple
1/3 jalapeno
1/3 cucumber, seeded
1/2 avocado (or maybe a full one)
cilantro

could add: bell pepper, habanero, red onion

jambalaya

• olive oil
• 2 chicken breasts, cubed
• 1 tablespoon Essence d'Emeril 
• 2 medium onions, chopped
• 1/2 pablano pepper, chopped
• 2 bell peppers, chopped
• 2 big stalks celery, diced
• 2 cloves garlic, minced
• 1 qt canned tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 cups rice
• 3 cups chicken stock
• 1 package Andouille sausage, sliced
• Salt and pepper

Note- rice ratio might be off

rub chicken with essence mix, heat oil in dutch oven and sautee chicken.  Add garlic, onions, peppers, celery and cook for a few minutes.  Add tomatoes, bay leaves, worcestershire and hot sauce.  Add rice, stock, sausage, and cook until rice is tender and it gets to the right consistency.  

Taco Salad

Mixed Greens
Carrots
Scallions
Cilantro
Flour Tortillas
Emu
Taco Seasoning
Taco Sauce
Sour Cream
Cheddar Cheese

Flour tortilla bowls were baked at 400 degrees for 8-10 minutes

Baked Buffalo Wings

The best we've come up with for baked (not fried) Buffalo wings.

Chicken Wings
Buffalo Sauce

Preheat oven to  400 degrees. Dry the wings with a paper towel. Toss the wings in sauce and place on a drying rack on top of a foil-lined cookie sheet.  Put wings on rack and bake for 45 mins to an hour until they are a little browned and crisped. Remove wings from the tray and toss again in sauce.  Serve with blue cheese, carrots and celery.

Buffalo Sauce:
We use either Franks wing sauce, Anchor Bar sauce or Franks Red Hot heated in a sauce pan with butter, garlic and cider vinegar.

Cowboy Surf and Turf