cumin lamb steaks with smashed potatoes, wilted spinach and red sauce

Ingredients

• Servings: 4
• 20 new potatoes, halved
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 cup red
• 4 (6 ounce) lamb shoulder steaks
• salt and pepper to taste
• 1 tablespoon cumin seeds
• 1 tablespoon vegetable oil
• 2 bunches fresh spinach, cleaned
• 1/4 cup sour cream
• 2 tablespoons softened butter

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place potatoes into a large saucepan and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• melt the butter in a saucepan over medium heat. stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. add the brown sugar and red , then bring to a boil over medium-high heat. allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
• meanwhile, season the lamb steaks with salt and pepper to taste. press the cumin seeds into the steaks on both sides. heat the vegetable oil in a large skillet over medium-high heat. add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. remove the steaks to rest in a warm spot. place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
• mash the potatoes with the sour cream and butter; season to taste with salt and pepper. to serve, mound a serving of mashed potatoes the center of a dinner plate. top with the spinach and a lamb steak. strain the red sauce overtop.

basic microwave risotto

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 clove garlic, minced
• 1 onion, chopped
• 1 1/2 cups vegetable broth
• 1 cup uncooked arborio rice
• 3/4 cup white
• 1/4 cup grated parmesan cheese

Recipe

• in a 3 quart, microwave safe casserole dish combine butter, garlic and onion. place dish in microwave and cook on high for 3 minutes.
• place vegetable broth in a microwave safe dish. heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. cover the dish tightly and cook on high for 6 minutes.
• stir into the rice. cook on high for 10 minutes more. most of the liquid should boil off. stir the cheese into the rice and serve.

Kobete Chicken

Ingredients

• Servings: 10
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup warm water
• 1 (2 to 3 pound) whole chicken
• water to cover
• 1 teaspoon salt
• 1 onion, peeled
• 2 tablespoons butter
• 3 cups uncooked white rice
• 1/2 teaspoon salt
• 6 cups water
• freshly ground black pepper
• 1 egg, beaten
• 1 (10 inch) unbaked pie crust

Recipe

• to make dough: combine flour, 1/2 teaspoon salt and 1 cup water. mix together. dough should be as soft as an ear lobe. divide the dough into two pieces, cover with a wet cloth and set aside.
• fill a large pot with water. add 1 teaspoon salt and a whole peeled onion. bring water to a boil and boil whole chicken in water until it is tender. remove chicken from pot, remove bones and cut chicken meat into small pieces.
• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter/margarine in pot over medium heat. add rice, turn heat to high and cook rice, stirring, for about 2 minutes. add 1/2 teaspoon salt and 6 cups water. cover pot. bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
• roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. lay one round of dough in the lightly greased pie dish. spoon in the rice mixture and season with fresh ground black pepper. spread the chicken pieces on top of the rice and cover with the second dough round. pinch the sides closed, trimming off any excess dough. brush top with egg and bake in the preheated oven for about 30 minutes. kobete is ready when the top is a nice yellowish brown.

southern spicy fried chicken

Ingredients

• Servings: 10
• 1 (3 pound) whole chicken, cut into pieces
• salt and ground black pepper to taste
• 1 quart buttermilk
• 2 tablespoons hot pepper sauce
• 1 teaspoon cayenne pepper
• 3 cups all-purpose flour
• 1 tablespoon cayenne pepper
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• salt and ground black pepper to taste
• vegetable oil for deep frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. refrigerate for about 2 hours to marinate.
• remove the chicken pieces from the buttermilk mixture, and shake off excess. discard the remaining buttermilk mixture.
• place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). drain the fried chicken on paper towels.

Cheesy Cauliflower Couscous

Ingredients

• Servings: 6
• 2 cups cauliflower florets
• 1 cup shredded cheddar cheese
• 1 1/2 cups cooked couscous
• 1/4 teaspoon ground nutmeg
• butter to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
• place the cauliflower into a microwaveable dish, and microwave on high 3 to 4 minutes, until tender. place the cooked cauliflower into the baking dish, sprinkle with cheddar cheese and couscous, and dust the top with nutmeg.
• bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. stir in butter to taste.

yellowtail a la gruntag

Ingredients

• Servings: 8
• 1/2 cup white
• 2 tablespoons -based orange liqueur (such as grand marnier®)
• 1 tablespoon grated fresh ginger root
• 1 cup hollandaise sauce
• 1 tablespoon frozen orange juice concentrate, thawed
• 8 (3 ounce) fillets yellowtail flounder
• 4 tablespoons orange juice
• 8 pinches dried thyme
• 8 teaspoons butter

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a small saucepan over medium heat, combine the white , grand marnier, and grated ginger. bring to a boil, and reduce the mixture by one half. strain, and set aside to cool slightly. whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate.
• preheat your oven's broiler. place the filets a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.
• broil the fillets for 3 to 5 minutes, or until just barely done. fish should be opaque and flake with a fork. ladle sauce plates, and place yellowtail fillets sauce.

Baked Butterfish Saratoga

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced fresh chives
• 1 1/2 pounds butterfish fillets
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• 1 bunch fresh parsley
• 1 lemon, cut into wedges

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a bowl, cream together the butter, chopped parsley, and chives.
• arrange the butterfish in the prepared baking dish. sprinkle with lemon juice, and season with salt and pepper. dot the fish with about 2 tablespoons of the butter mixture.
• bake 5 minutes in the preheated oven, until the butter is melted. turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. garnish with parsley sprigs and lemon wedges to serve.

Wild Rice Chowder

Ingredients

• Servings: 6
• 2 tablespoons margarine
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 1/2 cups uncooked wild rice
• 8 cups chicken stock
• 1 bay leaves
• 1/2 cup heavy cream
• 1 cup boneless chicken breast half, cooked and diced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• melt the butter or margarine in a large pot over medium heat. add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
• add the rice and stir to coat. then add the chicken stock and the bay leaf. reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
• add the heavy cream and puree 2 cups of the soup in a blender or food processor. return this to the pot and add the chicken. stir well and allow to heat through. season with salt and pepper to taste.

Fish Chowder Ii

Ingredients

• Servings: 6
• 4 tablespoons margarine
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 4 cups water
• 2 (15 ounce) cans creamed corn
• 5 cups milk
• 2 pounds cod fillets, cubed
• salt and pepper to taste

Recipe

• melt the butter or margarine in a large pot over medium heat. add the onion and saute for 5 to 10 minutes, or until tender. add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
• add the creamed corn and milk, stirring until smooth. finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. season with salt and pepper to taste.

gourmet thai chicken pizza

Ingredients

• Servings: 2
• pizza dough
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 tablespoon honey
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• pizza sauce
• 3 1/2 tablespoons peanut butter
• 3 tablespoons brewed black tea
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons chili oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons honey
• pizza topping
• 1 boneless chicken breast half, cooked and sliced into thin strips
• 2 tablespoons toasted sesame seeds
• 1 tablespoon paprika
• 1 small fresh red chile pepper, finely chopped
• 1 teaspoon salt
• 4 green onions, sliced
• 1 cup grated mozzarella cheese
• 1 carrot, peeled and grated
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• pour warm water into a small bowl; stir in honey until dissolved. add the yeast, stirring until dissolved. let stand until creamy, about 10 minutes.
• in a large bowl, combine the flour and salt. add yeast mixture and olive oil; stir well to combine. when the dough has pulled together, turn it out a lightly floured surface and knead in more flour until the dough is no longer sticky. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• punch down the risen dough on a floured surface. divide into two equal portions. allow the dough to relax for a minute, then roll each portion out into a thin circle. place on lightly oiled pizza pans.
• to make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. add chili oil, ginger, and honey; process until smooth.
• in a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. mix until the chicken is evenly coated. spread the remaining peanut sauce evenly over pizza dough. top with chicken, green onions, and cheese.
• bake in preheated oven for 20 minutes or until cheese is lightly browned. garnish with carrots and cilantro.

Tuna Dip I

Ingredients

• Servings: 11
• 1 (6 ounce) can tuna, drained
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 2/3 cup yogurt
• 1 teaspoon fresh lemon juice
• 2 teaspoons sweet pickles, chopped

Recipe

Preparation Time: 7 mins Ready Time: 7 mins


• in a medium bowl, mix together tuna, mayonnaise, mustard, yogurt and lemon juice. blend until smooth. stir in the sweet pickles. keep chilled until serving.

pan roasted halibut with calvados and serrano ham-butter sauce

Ingredients

• Servings: 4
• 1/4 cup canola oil for pan-frying
• 4 (7 ounce) halibut fillets
• kosher salt and fresh cracked pepper to taste
• 1/4 cup all-purpose flour for dredging
• for the sauce:
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 2 ounces thickly sliced spanish serrano ham (or prosciutto) cut into 1/4-inch dice
• 1/4 cup golden raisins, soaked in hot water to soften
• 2 tablespoons capers, rinsed and patted dry
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup calvados (apple )
• 1/2 cup chicken stock
• 1/2 cup cold unsalted butter, cut into pieces
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh thyme
• kosher salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 450 degrees f (230 degrees c).
• heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. season halibut to taste with salt and pepper. dredge in flour, and shake off the excess. sear the halibut until golden brown on both sides, about 1 minute per side. pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
• when cooked, remove fish from skillet, and keep warm. melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. pour in calvados, and cook until reduced by half. add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
• remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. whisk in the parsley and thyme; season to taste with salt. to serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. serve immediately.

Chef John's Cream Of Asparagus Soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, finely diced
• salt to taste
• 4 cups chicken broth
• 2 cups water
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1 pinch cayenne pepper, or to taste
• freshly ground black pepper to taste
• 1 pinch ground nutmeg
• 1/2 cup heavy whipping cream
• cream topping:
• 1/4 cup heavy whipping cream (optional)
• 1 tablespoon freshly grated parmigiano-reggiano cheese
• 1 teaspoon lemon zest (optional)
• 1 pinch cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr


• melt butter in a soup pot over medium heat. add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
• pour chicken broth and water into pot. bring to a boil, reduce heat to medium, and simmer 15 minutes.
• place asparagus pieces in simmering broth. cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. remove from heat.
• use an immersion blender to blend soup until smooth, about 3 minutes.
• for a finer texture, strain soup through mesh strainer. return strained soup to pot and place on stove.
• turn heat to low. season with cayenne pepper, black pepper, and nutmeg. adjust salt to taste. whisk 1/2 cup cream into soup.
• place 1/4 cup cream, parmigiano-reggiano cheese, and lemon zest in a small bowl. whisk until frothy and slightly thickened, about 1 minute.
• ladle soup into bowls. drizzle a spoonful of parmigiano-reggiano-lemon cream on top of each serving and swirl to form a random design.
• sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

orange herb roasted chicken

Ingredients

• Servings: 6
• 1 cup chicken broth
• 1 (4 pound) whole chicken, rinsed and patted dry
• 1/2 cup butter, cut into 1 tablespoon sized pieces
• 2 navel oranges, halved
• salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). pour the chicken broth into a small roasting pan, and set aside.
• loosen the skin from the breasts and thighs of the chicken. stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. tie the legs together with kitchen twine. sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. drizzle the melted butter all over the chicken, then lay the herb sprigs the breast and around the legs.
• cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. uncover and baste the chicken with the pan juices. continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees f (74 degrees c), 1 to 2 hours. baste the chicken every 10 to 15 minutes after you uncover it. once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

thai quivering tenderloins

Ingredients

• Servings: 6
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1/2 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 3 tablespoons brown sugar
• 2 tablespoons peanut butter
• 2 teaspoons minced fresh ginger root
• 2 (1 pound) lamb tenderloins
• 1/2 cup chicken stock

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
• preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
• transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
• cook until the lamb is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• while the lamb cooks, combine the reserve marinade and chicken stock in a saucepan. bring to a boil. allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced lamb to serve.

Turkey Tetrazzini I

Ingredients

• Servings: 6
• 1 (8 ounce) package angel hair pasta
• 2/3 cup sliced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground mustard
• 2 cups milk
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped pimento peppers
• 1 (4.5 ounce) can sliced mushrooms
• 1 pound cooked turkey, chopped

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat the oven to 400 degrees f (200 degrees c). bring a large pot of lightly salted water to a boil. add the pasta and cook for 4 minutes, or until almost tender. drain.
• melt the butter in a saucepan over medium heat. add the onion; cook and stir until tender. stir in the flour until blended, then gradually stir in the milk so that no lumps form. season with salt, pepper, poultry seasoning and mustard. cook over medium heat, stirring constantly until the mixture thickens. remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. add undrained mushrooms to cheese sauce.
• place a layer of pasta in the bottom of a 9x13 inch baking dish. cover with a layer of turkey, and then a layer of cheese sauce. repeat the layers. sprinkle remaining 1/3 cup cheese over top.
• bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

turkey cream cheese enchiladas

Ingredients

• Servings: 2
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground chipotle chile pepper
• 1/2 teaspoon ground ancho chile pepper
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 cup sour cream
• 1/3 cup heavy cream
• 1 (8 ounce) package cream cheese, cut into pieces
• 5 cups shredded cooked turkey
• 2 1/2 cups shredded cheddar cheese
• 1 teaspoon hot pepper sauce, or to taste
• 22 (6 inch) corn tortillas
• 1 cup vegetable oil for frying
• 1 1/2 cups shredded cheddar cheese, divided

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs


• preheat an oven to 375 degrees f (190 degrees c). grease 2 9x12 inch baking pans.
• heat the butter and olive oil in a large skillet over medium heat. stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. cook and stir until seasonings start to become fragrant, about 5 more minutes.
• pour in the sour cream and heavy cream, and add the cream cheese. stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. remove pan from heat and allow mixture to cool about 10 to 15 minutes. divide mixture, and reserve half for topping.
• combine shredded turkey with 2 1/2 cups of shredded cheddar cheese in a large bowl. add in half of the cooled cream and pepper mixture, and stir lightly to mix. set aside.
• heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. stack the warmed tortillas and cover to retain heat.
• to assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. top each dish with half of the reserved cream and pepper mixture. bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
• remove the pans from the oven, sprinkle each with about 3/4 cup of shredded cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. let stand about 10 minutes to rest before serving.

cauliflower and tofu masala

Ingredients

• Servings: 4
• 1 (16 ounce) package tofu
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 tablespoon minced fresh ginger root
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 3 serrano peppers, seeded and minced
• 4 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1/2 teaspoon salt
• 1 (16 ounce) can tomato sauce
• 1 small head cauliflower, cut into florets
• 2 cups half-and-half cream
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• place the block of tofu a plate and place another plate on top. set a 3 to 5 pound weight on top (a container filled with water works well). press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
• preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet.
• whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. arrange the tofu cubes the prepared baking sheet so they do not touch each other.
• bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. gently turn the tofu every 15 minutes during baking.
• meanwhile, melt the butter in a large skillet over medium heat. cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. cook another minute to release the fragrance of the spices. add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
• once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

Marci's Noyo Harbor Pan Roast

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup sliced yellow onion
• 2 red potatoes, cubed
• 3 cloves garlic, minced
• 2 (14 ounce) cans vegetable broth
• 1 cup water
• 1/4 cup heavy cream
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon sea salt
• 2 tablespoons all-purpose flour
• 1 pound firm white fish, such as cod or halibut, cut into 2-inch chunks
• 8 ounces langostino or shrimp

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the butter in a stock pot over medium heat. stir in the celery, onion, and potato; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the garlic and cook for about 1 minute.
• pour in the vegetable broth and water. bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
• combine heavy cream, paprika, cayenne pepper, black pepper, and sea salt in a small bowl. pour 1/2 cup of hot broth into the cream mixture; stir. whisk in the flour. stir the cream mixture into the soup and bring to a boil. add the fish and shellfish, cover and simmer until the fish flakes easily with a fork, about 3 to 4 minutes.

Simple, Baked Finnan Haddie

Ingredients

• Servings: 6
• 2 pounds smoked haddock fillets
• 2 tablespoons all-purpose flour
• 1/4 cup melted butter
• 2 cups warm milk

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 325 degrees f (165 degrees c).
• place smoked haddock into a glass baking dish. whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

salmon in lemon-dill sauce

Ingredients

• Servings: 4
• 4 (5 ounce) salmon fillets
• 5 tablespoons fresh lemon juice, divided
• 3/4 teaspoon dried dill weed
• 3/4 teaspoon lemon pepper
• 10 tablespoons butter, divided
• 1 shallot, minced
• 1 tablespoon white vinegar
• 5 tablespoons white , divided
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon dill weed
• 1 teaspoon parsley
• 1 teaspoon dried thyme
• salt and white pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. season with dill weed and lemon pepper. cover, and allow to stand 10 to 15 minutes.
• heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. mix in remaining lemon juice, vinegar, and 1/4 cup . simmer until reduced by at least 1/2. stir in cream and milk. season with dill, parsley, thyme, salt, and white pepper. cook and stir until thickened. whisk in 1/4 cup butter. set aside and keep warm.
• heat remaining 1/4 cup butter in a skillet over medium heat. place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. set salmon aside. deglaze the skillet with remaining 1 tablespoon , then mix in the cream sauce. return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. serve with the sauce.

Easy Weeknight Tuna Pot Pie

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 small onion, diced
• 2 (6 ounce) cans tuna, drained
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup shredded cheddar cheese
• 1 (8 ounce) package refrigerated crescent rolls

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over medium heat. add onions and cook until soft and translucent. mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. stir in the cream of mushroom soup. pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• unroll and separate the crescent rolls. lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. let the pie sit for 5 to 10 minutes before cutting and serving.

salmon with white sauce and fettuccini

Ingredients

• Servings: 4
• 1 (750 milliliter) bottle dry white
• 2 medium onions, chopped
• 20 fresh basil leaves, chopped
• 20 whole green peppercorns
• 1 quart fish stock
• 4 (8 ounce) salmon fillets
• 1 1/4 cups heavy cream
• 1 tablespoon cold butter
• 1 (16 ounce) package dry fettuccini pasta
• salt to taste
• 4 sprigs fresh dill weed, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large saucepan over medium-high heat, combine the white , onions, basil and peppercorns. bring to a boil and cook until reduced by half, about 20 minutes.
• meanwhile, heat the fish stock in a large skillet over medium-low heat. add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. remove the salmon to a plate, and cover with aluminum foil to keep warm.
• remove about 3/4 cup of the fish stock, and stir it into the white reduction. transfer the white sauce to a blender, and puree until smooth. strain through a sieve back into the saucepan, and stir in the cream. bring to a boil, and reduce by half again. whisk in cold butter, and season with salt and pepper.
• meanwhile, bring a pot of lightly salted water to a boil. add the pasta and cook until tender, about 8 minutes. serve pasta with salmon fillets and spoon sauce over the top. garnish with a piece of dill.

spicy cuban mojo chicken with mango-avocado salsa

Ingredients

• Servings: 4
• 1 teaspoon cumin seed
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 5 teaspoons orange juice
• 5 teaspoons lemon juice
• 2 (8 ounce) boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1 teaspoon sweet soy sauce
• 1/4 cup cold, unsalted butter, cut into pieces
• 1/2 cup diced mango
• 1/2 avocado
• chopped fresh cilantro to taste
• chopped fresh parsley to taste

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 3 hrs 35 mins


• toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• heat a skillet over medium-high heat. cook the chicken for 2 to 3 minutes on each side until browned. place into the oven, and cook until the juices run clear, about 8 minutes. when the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
• while the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
• to serve, place chicken on the plate and sprinkle with mango and avocado. drizzle with the sauce, and garnish with cilantro and parsley.

grandma's homemade pizza ala 'da boys'

Ingredients

• Servings: 3
• 2 (.25 ounce) packages fast-rising dry yeast
• 1 teaspoon white sugar
• 2 1/2 cups warm water (110 degrees f/45 degrees c), divided
• 1/3 cup olive oil
• 1 tablespoon salt
• 1 pinch garlic powder, or to taste
• 5 cups all-purpose flour, or more if needed
• 2 tablespoons butter, melted
• 1 tablespoon dried oregano, or to taste
• 2 tablespoons ricotta cheese (optional)
• 1 (29 ounce) can tomato puree (such as contadina® tomato puree)
• 1 teaspoon onion powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon white sugar, or to taste
• 1 1/2 teaspoons olive oil, divided
• 3 italian sausage links, casings removed
• 1 pinch dried oregano, or to taste (optional)
• 1 pinch crushed red pepper flakes, or to taste (optional)
• 1 1/2 teaspoons melted butter, divided
• 1 cup shredded pizza cheese blend, or as needed
• 24 slices pepperoni sausage, or as needed
• 3/4 teaspoon crushed red pepper flakes, or as needed
• 3 dashes louisiana-style hot sauce, or to taste

Recipe

Cook Time: 40 mins Ready Time: 2 hrs 10 mins


• in a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
• turn the dough out a floured surface, and knead until smooth and elastic, about 10 minutes. form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
• melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
• preheat oven to 375 degrees f (190 degrees c). coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
• place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. set the sausage aside.
• place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. press the folded dough together to seal. repeat for the other 2 crusts.
• bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see notes for details).
• using a large spoon, spread a layer of sauce over each crust. sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. shake 1 or more dashes of hot sauce over each pizza. return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

Lobster Tails Steamed In

Ingredients

• Servings: 2
• 2 whole lobster tail
• 1/2 (12 fluid ounce) can

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• in a medium saucepan, over medium to high heat, bring the to a boil.
• if lobster tails are still in the shell, split the shell lengthwise first.
• place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. reduce heat and simmer for 8 minutes.

Aebleskiver (danish Pancakes)

Ingredients

• Servings: 14
• 1 cup whole wheat flour
• 2 tablespoons white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1 dash ground cloves
• 1 egg, lightly beaten
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• heat an aebleskiver pan over medium heat; prepare with cooking spray.
• pour the batter into each cup to about 2/3 full. allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. don't forget which cup you placed the batter in first, it's all about rotation! use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. the uncooked batter will spill over into the cup, and cook. continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. drain on paper towels.

lau lau

Ingredients

• Servings: 4
• 1/2 pound salt butterfish, rinsed several times to remove excess salt
• 1/2 pound lamb butt, cut into 1 inch cubes
• 4 boneless chicken thighs
• 1 tablespoon hawaiian sea salt
• 8 leaves ti leaves
• 1 pound taro leaves

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• season fish, lamb and chicken with hawaiian sea salt. place 2 ti leaves in an x on a flat surface for each of the 4 servings.
• place 1/4 of each of the fish, lamb and chicken the center of 3 or 4 taro leaves. wrap securely with the taro leaves, then place each wrap on a set of ti leaves. tie the ends of the ti leaves together with a piece of string.
• place the bundles in a large steamer, and steam for 3 to 4 hours.

Cola Roast Turkey

Ingredients

• Servings: 1
• 1 (16 pound) whole turkey - thawed, neck and giblets removed
• 1/2 cup butter, softened
• 2 cups cola-flavored carbonated beverage (such as coke®)
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• wash the turkey well, and pat dry with paper towels. use your hands to slather the whole turkey, front and back, with butter. make sure to butter the wing tips and leg ends. place the turkey into a roasting pan, and pour the cola over the turkey. sprinkle the whole turkey with salt and black pepper.
• roast the turkey for 4 to 5 hours, checking for doneness after 4 hours. baste the turkey every 30 minutes with the turkey drippings. if the breast skin browns too quickly, cover it with aluminum foil. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Cheesy Stuffed Lobster

Ingredients

• Servings: 4
• 4 (6 ounce) raw lobster tails, shelled
• 2 cups crushed buttery round crackers
• 1/2 cup chopped cooked shrimp
• 1/2 cup butter, melted
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 cup milk
• 8 ounces processed cheese food, cubed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat the oven to 325 degrees f (165 degrees c).
• in a medium bowl, combine the crackers and shrimp. stir in the melted butter to form a stuffing. spread on top of the lobster tails and roll from one end of the tail to the other. if the tails are too thick, slice them in half horizontally to make them thinner. secure the rolls with toothpicks and place in a greased 8 inch square baking dish.
• in a saucepan over medium heat, combine the cream of shrimp soup, milk and cheese. cook and stir until cheese has melted. pour over the stuffed lobster tails. top with any stuffing mixture that you may have left over.
• bake for 25 minutes in the preheated oven, or until sauce is hot and lobster meat is opaque.

Polynesian Chicken Fafa

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 cup coconut milk
• 2 cups water
• 1 1/2 cups uncooked long grain white rice
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/3 cup shredded coconut

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large, deep skillet over medium-high heat, melt the butter. stir in the onion and garlic, and cook 2 minutes. mix in the coconut milk, water, rice, and chicken, and bring to a boil. reduce heat to low, cover, and simmer 20 minutes, until rice is tender and chicken juices run clear.
• stir the spinach into the skillet, and cook just until heated through. sprinkle with coconut, and serve.

Potato Soup With Ham

Ingredients

• Servings: 8
• 5 potatoes, diced
• 1 cup diced fully cooked ham
• 2/3 cup finely chopped leek
• 1/3 cup diced celery
• 1/3 cup diced carrots
• 1/4 cup butter
• 1 tablespoon garlic powder
• 1 teaspoon dill
• 1 bay leaf
• salt to taste
• coarsely ground black pepper to taste
• 48 fluid ounces low-sodium chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• combine potatoes, ham, leek, celery, carrots, butter, garlic powder, dill, and bay leaf in a slow cooker; season with salt and pepper. pour chicken broth over the mixture.
• cook on low for 8 hours.

tuna lasagna casserole

Ingredients

• Servings: 12
• 12 lasagna noodles
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1 cup milk, divided
• 2 cloves garlic, minced
• 12 soda crackers
• 1 pinch italian seasoning
• 3 (6 ounce) cans tuna, drained
• 1 1/2 cups frozen mixed vegetables
• 1 egg white
• 1/4 teaspoon salt
• 1/2 cup grated cheddar cheese
• 1/8 teaspoon black pepper
• 1/2 cup grated cheddar cheese

Recipe

Preparation Time: 35 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the lasagna, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 9 minutes. drain well in a colander set in the sink.
• melt the butter in a saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the chicken broth and 1/2 of the milk, into the flour mixture, and bring to a simmer over medium heat. cook and stir until the mixture is thick and smooth, 10 to 15 minutes. stir in the remaining milk and 1/2 of the minced garlic.
• place soda crackers in a resealable plastic bag. finely crush the crackers, then add the italian seasoning. combine tuna, mixed vegetables, egg white, salt, 1/2 cup of cheddar cheese, 1/4 cup of the cracker crumbs, 1/2 cup of the flour mixture, and the remaining minced garlic in a large bowl.
• spread a thin layer of the white sauce the prepared baking dish, followed by a layer of lasagna noodles. spread about 1/3 of the tuna mixture over the noodles. repeat the noodle and tuna layering three more times, topping with the remaining flour mixture. sprinkle the pepper evenly on top of the casserole. cover with aluminum foil.
• bake in the preheated oven for 35 minutes. remove from the oven and top with 1/2 cup of cheddar cheese and the remaining cracker crumbs. change the oven setting to broil and return the casserole to the oven. broil until lightly brown, 2 to 3 minutes.

pepper chicken piccata

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 red bell peppers, seeded and diced
• 2 large sweet onions, peeled and cut into wedges
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
• 2 cloves garlic, minced
• 1 pinch ground cayenne pepper
• 1 lemon, juiced
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Recipe

• in a large skillet, heat oil. saute red bell peppers and onions until they begin to soften. remove from skillet with a slotted spoon and set aside. add cubed chicken to skillet and brown lightly. add garlic and ground red pepper. reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
• using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). add butter/margarine, stirring and blending well into the sauce. return bell pepper and onion to skillet, stir all together and add parsley. season with salt and pepper to taste and serve.

grilled flat iron steak with blue cheese-chive butter

Ingredients

• Servings: 4
• 2 tablespoons red vinegar
• 2 cloves garlic, minced
• 1 tablespoon cracked black pepper
• 1 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil
• 1 1/2 pounds flat iron steak
• 3 tablespoons softened unsalted butter
• 1 ounce crumbled blue cheese
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon cracked black pepper

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. squeeze the excess air from the bag and seal. marinate in the refrigerator 30 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil grate. remove steak from the marinade, shake off excess, and discard the remaining marinade. allow the steak to stand at room temperature for 15 minutes as the grill warms.
• mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. serve with a dollop of blue cheese-chive butter.

Broccoli Lasagna

Ingredients

• Servings: 1
• 9 lasagna noodles
• 3 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 1 teaspoon salt, divided
• 1/8 teaspoon ground nutmeg
• 2 1/2 cups milk
• 2 tablespoons chopped fresh parsley
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 1/4 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a medium saucepan over medium heat, melt butter. cook onion and garlic in butter until tender. stir in flour, pepper, 1/2 teaspoon salt and nutmeg. stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. bring to a boil for 1 minute, then remove from heat and stir in parsley. set aside.
• in a medium bowl, combine ricotta, broccoli, parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. stir until well blended.
• in a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. sprinkle with remaining mozzarella. cover with foil coated with cooking spray.
• bake in preheated oven 30 minutes. let stand 10 minutes before serving.

Crawford Polish Bake

Ingredients

• Servings: 6
• 5 small potatoes, scrubbed and cubed with skin
• 2 tablespoons butter, softened
• 1/2 cup cream
• 1 pinch ground nutmeg
• salt and freshly ground black pepper to taste
• 1 (14.5 ounce) can sauerkraut, drained and rinsed
• 1 pound turkey kielbasa sausage, sliced 3/4-inch thick
• 2 tablespoons butter, softened

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• place potatoes into a large saucepan. add water to cover and bring to a boil over high heat. reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. place the drained sauerkraut into a casserole dish and top with sliced kielbasa. spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
• bake in preheated oven until heated through, 20 to 30 minutes.

Steamed Clams In Butter And

Ingredients

• Servings: 4
• 4 teaspoons
• 4 teaspoons mirin (japanese sweet )
• 2 teaspoons rice vinegar
• 1 1/4 pounds clams in shell, scrubbed
• 3 tablespoons butter
• 1 teaspoon soy sauce
• 1 green onion, chopped

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• scrub and rinse clams. soak in a large bowl of cold water for 5 minutes. drain thoroughly.
• heat a wok or large saucepan over high heat. quickly pour in the , mirin and rice vinegar. add the clams; cover and cook until the clams open, 3 to 4 minutes. discard any clams that do not open.
• remove any scum that forms on the surface using a spoon or paper towel. stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. arrange clams on a serving plate and drizzle the sauce over them. serve immediately.

Baby Swiss Cheese Fondue

Ingredients

• Servings: 5
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 4 cups milk
• 1 teaspoon mustard, or to taste
• 1 1/2 pounds baby swiss cheese, grated

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a saucepan over low heat. whisk flour and salt into butter until mixture is smooth and bubbly, about 1 minute. remove from heat and whisk milk into butter mixture.
• bring mixture to a boil, whisking constantly; cook at a boil for 1 minute. stir in mustard.
• reduce heat to low and stir swiss cheese into milk mixture 1/4 cup at a time until cheese is melted and fondue is smooth, 5 to 10 minutes.

a lot more than plain spinach pie (greek batsaria)

Ingredients

• Servings: 1
• 3 eggs
• 1 pound chopped fresh spinach
• 3 leeks, chopped
• 5 green onions, chopped
• 2 1/3 cups crumbled feta cheese
• 1 bunch parsley, chopped
• 1 bunch dill, chopped
• 1 bunch spearmint, chopped
• 1 teaspoon white sugar
• 1 cup milk
• 3/4 cup olive oil
• 1 pinch salt and ground black pepper to taste
• 2 1/2 cups all-purpose flour
• 1/2 cup semolina flour
• 1 pinch salt
• 1/4 cup olive oil
• 2 cups water
• 1 1/4 cups grated parmesan cheese (optional)
• 2 tablespoons cold butter, cut into pieces
• 2 tablespoons olive oil

Recipe

Preparation Time: 50 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a deep 9x9 inch baking dish.
• beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. season to taste with salt and pepper; set aside. whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. stir in 1/4 cup of olive oil and the water until no lumps remain. pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. spoon the spinach filling over the batter, then spoon the remaining batter overtop. sprinkle with the parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
• bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

Chicken Alfredo With Fettuccini Noodles

Ingredients

• Servings: 8
• 1 pound fettuccini pasta
• 1 1/2 cups butter, divided
• 1 pound skinless, boneless chicken breast halves - cut into cubes
• 2 (16 ounce) containers whole milk ricotta cheese
• 1 pint heavy cream
• 1 teaspoon salt
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• melt 2 tablespoons butter in a large skillet over medium heat. saute chicken until no longer pink and juices run clear.
• in a large saucepan combine ricotta cheese, cream, salt, parmesan cheese and remaining butter. cook over medium heat until well combined, about 10 minutes. stir in cooked fettuccini and chicken; cook until heated through.

Butternut Squash Pizzas With Rosemary

Ingredients

• Servings: 4
• 1 cup thinly sliced onion
• 1/2 butternut squash - peeled, seeded, and thinly sliced
• 1 teaspoon chopped fresh rosemary
• salt and black pepper to taste
• 3 tablespoons olive oil, divided
• 1 (16 ounce) package refrigerated pizza crust dough, divided
• 1 tablespoon cornmeal
• 2 tablespoons grated asiago or parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (205 degrees c). place sliced onion and squash in a roasting pan. sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
• bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• increase oven temperature to 450 degrees f (230 degrees c). on a floured surface, roll each ball of dough into an 8 inch round. place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. sprinkle with cheese and remaining tablespoon olive oil. cut into quarters, and serve.

moong dal with spinach

Ingredients

• Servings: 4
• 4 cups water
• 1 cup split yellow lentils (moong dal)
• 1 bunch fresh spinach, shredded
• 2 green chile peppers, halved lengthwise
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon ground turmeric
• salt to taste
• 1 tablespoon vegetable oil
• 1 tablespoon ghee (clarified butter)
• 6 fresh curry leaves
• 2 dried red chile peppers, broken into thirds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seed
• 1 pinch asafoetida powder
• 1/2 teaspoon ground red pepper

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
• heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. stir the mixture into the lentil mixture. sprinkle the ground red pepper over the mixture and cook another 5 minutes. serve hot.

coconut chicken stir fry

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 teaspoon cumin seeds
• 4 large skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 large carrots, thinly sliced
• 4 cloves garlic, diced
• 1 tablespoon grated ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon curry powder, or more to taste
• salt and ground black pepper to taste
• 1 (14 ounce) can coconut milk

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• melt butter in large frying pan over medium heat.
• cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. drain any excess juices, if any.
• pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• stir in coconut milk and simmer until flavors have blended, about 10 minutes.

moong dal with spinach

Ingredients

• Servings: 4
• 4 cups water
• 1 cup split yellow lentils (moong dal)
• 1 bunch fresh spinach, shredded
• 2 green chile peppers, halved lengthwise
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon ground turmeric
• salt to taste
• 1 tablespoon vegetable oil
• 1 tablespoon ghee (clarified butter)
• 6 fresh curry leaves
• 2 dried red chile peppers, broken into thirds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seed
• 1 pinch asafoetida powder
• 1/2 teaspoon ground red pepper

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
• heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. stir the mixture into the lentil mixture. sprinkle the ground red pepper over the mixture and cook another 5 minutes. serve hot.

grilled flat iron steak with blue cheese-chive butter

Ingredients

• Servings: 4
• 2 tablespoons red vinegar
• 2 cloves garlic, minced
• 1 tablespoon cracked black pepper
• 1 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil
• 1 1/2 pounds flat iron steak
• 3 tablespoons softened unsalted butter
• 1 ounce crumbled blue cheese
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon cracked black pepper

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. squeeze the excess air from the bag and seal. marinate in the refrigerator 30 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil grate. remove steak from the marinade, shake off excess, and discard the remaining marinade. allow the steak to stand at room temperature for 15 minutes as the grill warms.
• mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. serve with a dollop of blue cheese-chive butter.

Aunt Erma Lee's Smooth And Creamy Pimento Cheese

Ingredients

• Servings: 11
• 1 (2 pound) loaf processed cheese food (such as velveeta®), cut into 8 pieces
• 2 (7 ounce) jars pimento peppers, drained and chopped
• 1/4 cup tarragon vinegar
• 1/4 cup mayonnaise
• 1/4 cup unsalted butter
• 1/4 cup white sugar

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 4 hrs 25 mins


• combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes.
• pour mixture into sealable containers and refrigerate at least 4 hours before serving.

Trinidad Stewed Chicken

Ingredients

• Servings: 8
• 1 (4 pound) whole chicken, cut into pieces
• 3 tablespoons finely chopped green onion
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1 teaspoon chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup brown sugar
• 1 cup water
• 1/2 cup canned coconut milk (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons ketchup
• 1 tablespoon butter

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• place chicken on a plate. sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. cover, and marinate for 30 minutes.
• heat the vegetable oil in a deep pot over medium heat. stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. add the chicken pieces, and brown quickly while turning continuously. cover the pot, and let it cook for 2 minutes.
• pour in 1 cup of water, coconut milk and pepper flakes. replace the lid, and cook over medium heat for 10 minutes. stir in the ketchup and butter. continue cooking until chicken is fork tender, 20 to 30 minutes. taste and season with additional salt and pepper if needed. serve chicken with the sauce in the pot as a gravy.

shrimp and crab stuffed flounder

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 cup chopped onion
• 2 (4.5 ounce) cans small shrimp, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 pound cooked crabmeat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 8 (6 ounce) fillets flounder
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup chicken broth
• 2 tablespoons water
• 2/3 cup shredded cheddar cheese
• 2 tablespoons minced fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x13 inch baking dish and set aside.
• in a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. stir in crabmeat, salt, pepper, and paprika; heat through.
• spoon the shrimp and crab mixture each flounder filet. roll the filet up and fasten with toothpicks. place rolled filets in prepared baking dish.
• in a small bowl, whisk together soup, chicken broth, and water until smooth. pour over the filets. sprinkle cheese over the top.
• cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. remove from oven and remove foil. sprinkle the parsley over the top of the filets. return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.

Ricotta Fettuccine Alfredo With Broccoli

Ingredients

• Servings: 4
• 8 ounces fettuccini pasta
• 2 cups fresh broccoli florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups skim milk
• 2/3 cup part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain.
• melt the butter in a saucepan over medium heat. add flour and cook for 1 minute, stirring constantly. gradually add milk, stirring with a whisk until blended. cook 15 minutes or until thick, stirring constantly. stir in ricotta cheese, parmesan cheese, salt, and pepper. cook 5 minutes or until cheese melts. stir in steamed broccoli and cooked pasta. sprinkle with parsley.

Elvis Smoothie (almond And Banana)

Ingredients

• Servings: 1
• 2 large ripe bananas, peeled and cut into chunks
• 2 cups skim milk
• 1 tablespoon almond butter
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• place banana chunks into a sealable plastic bag and freeze until solid, 1 to 2 hours to overnight.
• place frozen bananas into a blender with skim milk, almond butter, and vanilla extract; blend until smooth. pour into a large glass and garnish with a pinch of ground cinnamon to serve.

seared salmon with indian-inspired cream sauce

Ingredients

• Servings: 4
• 4 (6 ounce) fillets fresh salmon
• salt and black pepper to taste
• 1 tablespoon butter
• 2 medium onions, diced
• 8 cloves garlic, minced
• 1 cup chopped portobello mushrooms
• 1 cup fresh porcini mushrooms, cleaned and sliced
• 1/2 cup diced fennel bulb
• 1/2 cup diced celery
• 1 teaspoon curry powder
• 1/2 teaspoon saffron
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon butter
• 4 sprigs chopped fresh parsley for garnish
• 4 lemon slices for garnish
• 2 tablespoons thinly sliced green onion for garnish

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• season each fillet with salt and pepper; set aside.
• melt 1 tablespoon butter in a large skillet over medium heat. stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. add garlic and cook 1 minute more. combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. pour in chicken broth and cook 5 minutes longer, stirring occasionally. stir in heavy cream and simmer 5 minutes.
• meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. turn up heat to high to sear fillets; cooking two minutes on each side.
• prepare serving platter by spooning mushroom sauce over the bottom. place salmon fillets on top, drizzling additional sauce over fish. garnish with parsley, lemon slices, and green onions.

knoephla soup

Ingredients

• Servings: 10
• soup:
• 1/2 cup butter, cut into cubes
• 3 baking potatoes, peeled and cut into cubes
• 1 small onion, diced
• 1 1/2 teaspoons ground black pepper
• 3 cups whole milk
• 6 cups water
• 2 tablespoons chicken bouillon
• knoephla:
• 1 1/2 cups all-purpose flour
• 7 tablespoons whole milk, or more as needed
• 1 egg, beaten
• 2 teaspoons dill weed
• 2 teaspoons parsley
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. remove skillet from heat.
• bring water and chicken bouillon to a boil in a dutch oven or heavy pot.
• combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. add more milk, 1 tablespoon at a time, if needed. roll dough into ropes about 1/2-inch thick on a work surface. cut ropes into 1/4-inch pieces and drop into boiling broth. reduce heat, cover dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
• stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

lamb loin chops in apple cream

Ingredients

• Servings: 2
• 4 (4 ounce) boneless lamb loin chops
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch ground allspice
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup apple
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 1/2 cup half-and-half or cream

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• season lamb chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. toss lamb with seasoned flour to coat, and shake off excess.
• heat butter and olive oil in a skillet over medium-high heat until lightly smoking. sear lamb until golden brown on each side, about 3 minutes per side. pour in apple and bring to a boil. turn heat to medium-low, cover, and simmer until lamb is fork tender, 15 to 20 minutes. remove lamb and keep warm; increase heat to medium-high. dissolve cornstarch in the chicken broth, and stir into simmering ; cook for a minute or two until thickened. stir in the half-and-half and simmer until hot. serve sauce over the lamb chops.

tangy chicken ii

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/4 cup lemon juice
• 1/4 cup vinegar
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1/2 teaspoon black pepper
• 1 whole chicken, cut up

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a saucepan over low heat, mix the butter, lemon juice, vinegar, garlic salt, onion salt, and pepper. cook and stir until butter is melted.
• arrange chicken pieces in the prepared baking dish. pour the butter mixture over the chicken.
• bake 20 minutes in the preheated oven. turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.

sauteed grouse with peach-balsamic sauce

Ingredients

• Servings: 2
• 2 tablespoons butter
• 2 cloves garlic, sliced
• 2 (1 pound) grouse, cut into quarters and patted dry
• 1/4 cup dry or white
• 1/4 cup chicken stock
• 2 teaspoons chopped fresh tarragon
• 1/4 cup peach or apricot jam
• 1 teaspoon balsamic vinegar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt the butter with the garlic in a large skillet over low heat. allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.
• increase the heat to medium-high. when hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
• pour the into the skillet and allow to simmer for 20 seconds. stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. add the balsamic vinegar, and cook, covered for 2 minutes. return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.