Monthly Archives: August 2011

Sandwiches

Cheddar And Onion Burger With Homemade Ketchup

These burgers have great flavor and are easy to make with ingredients that you should have around your kitchen.

 

Ketchup Recipe

 

A Tablespoon Of Finely Diced Onion

A Minced Garlic Clove

A Teaspoon Of Canola Oil

6 Ounces Of Tomato Paste

6 Ounces Of Water

2 Teaspoons Of Worcestershire Sauce

2 Teaspoons Of Frank’s Louisiana Hot Sauce

A Tablespoon Of Balsamic Vinegar

½ Teaspoon Of Sea Salt

 

Combine the canola oil, the onion, the garlic, and the sea salt in a saucepan. Cook on medium heat for two minutes. Add the tomato paste, the water, the Worcestershire sauce, the hot sauce and the balsamic vinegar. Turn the heat down to low. Cook while whisking for three minutes. Refrigerate for at least 45 minutes before serving.

 

Burger Recipe

 

Two Pounds Of 85% Ground Beef

Six Kaiser Rolls

¾ Cup Of Finely Diced Onion

A Tablespoon Of Garlic Powder

A Tablespoon Of Worcestershire Sauce

A Tablespoon Of Mustard Powder

A Teaspoon And A Pinch Of Sea Salt, Divided

¼ Teaspoon And A Pinch Of Ground Black Pepper, Divided

6 Slices Of Sharp Cheddar Cheese

A Tablespoon Of Canola Oil

 

Combine the onion, the canola oil, a pinch of sea salt, and a pinch of black pepper in a sauté pan. Cook the onion and canola oil on low heat for five minutes stirring frequently.

 

Combine the cooked onion, the ground beef, the garlic powder, the Worcestershire sauce, the mustard powder, a teaspoon of sea salt, and a ¼ teaspoon of ground black pepper. Mix well. Form the meat mixture into six equal patties.

 

Cook the patties on a hot gas grill for five minutes on each side turning them only once. Add the cheese to the top of the burgers and close the lid. Cook for an additional two minutes until the cheese has melted. Remove the burgers from the grill. Put the rolls on the grill cut side down. Cook for not more than a minute. Place the burgers on the rolls and serve them with the homemade ketchup.

Soups and Stews

Shrimp And Potato Stew

Shrimp and Potato Stew

Two Pounds Of Peeled And Deveined Shrimp

Three Russet Potatoes Peeled And Cut Into About One Inch Cubes

Two Andouille Sausage Links Cut Into About ½ Inch Pieces

¾ Cup Of Diced Celery

¾ Cup Of Diced Green Bell Pepper

¾ Cup Of Diced Onion

Two Minced Garlic Cloves

A Quart Of Seafood Stock

A Whole Sprig Of Fresh Italian Parsley

Two Bay Leaves

1/2 Teaspoon Of Cayenne Pepper

A Teaspoon Of Sea Salt

A Tablespoon Of Worcestershire Sauce

Two Teaspoons Of Frank’s Louisiana Hot Sauce

½ Cup Of Finely Chopped Scallions

 

Into a Dutch oven, add the flour and the vegetable oil. Put the pot on medium heat. Start by whisking the flour and the vegetable oil to get out any lumps. Continue to cook the mixture while stirring constantly with a wooden spoon until it takes on a peanut butter color. This process will take about twenty minutes.

 

Turn the heat down to low. Add the diced onion. Cook while stirring for three minutes. Add the andouille sausage, the celery, the green bell pepper, the garlic, the parsley sprig, the bay leaves, the cayenne pepper, the sea salt, the Worcestershire sauce, and the hot sauce. Cook while stirring for four minutes. Turn the heat up to medium high. Add the seafood stock. Stir the mixture well while continuing to cook for about four minutes. The sauce will be fully thickened once it begins to boil. When the mixture begins to boil, reduce the heat to low. Taste and add more sea salt, cayenne pepper, and/or hot sauce, if desired. Cover the pot and simmer while stirring occasionally for 40 minutes.

 

Add the potatoes after the stew has simmered for 40 minutes. Continue to simmer until the potatoes are fork tender (meaning a fork can pierce the center of a piece of potato easily). Taste and add more sea salt, cayenne pepper, and/or hot sauce, to taste.

 

Add the shrimp. Cook the stew uncovered for an additional ten minutes until the shrimp turn pink in color.

 

Serve with white rice. Garnish with the chopped scallions.

Sauces and Dressings

Oriental Style Salad Dressing

Oriental Style Salad Dressing

This dressing will keep in the refrigerator for at least two weeks.

 

¼ Cup Of Soy Sauce

½ Cup Of Peanut Butter

The Juice Of ½ Lime

A Minced Garlic Clove

A Teaspoon Of Finely Chopped Fresh Ginger

A Tablespoon Of Sriracha Chili Sauce

A Tablespoon Of Brown Sugar

½ Cup Of Canola Oil

½ Teaspoon Of Sea Salt

A Tablespoon Of Sesame Oil

 

Combine the garlic, the ginger, and the sea salt in a mixing bowl. Mash the garlic and the ginger with a fork to form a paste. Add the brown sugar. Mash again. Add the Sriracha sauce, the peanut butter, the juice of the lime, and the soy sauce. Whisk well. Add the canola oil and the sesame oil. Continue to whisk until the mixture is smooth and well blended.

Vegetables

Lo Mein With Baby Eggplant And Zucchini

Lo Mein With Baby Eggplant and Zucchini

A Pound Of Linguine Pasta

¼ Cup Of Soy Sauce

½ Cup Of Peanut Butter

The Juice Of ½ Lime

A Minced Garlic Clove

A Teaspoon Of Finely Chopped Fresh Ginger

A Tablespoon Of Sriracha Chili Sauce

A Tablespoon Of Brown Sugar

½ Cup And A Tablespoon Of Canola Oil, Divided

A Teaspoon Of Sea Salt, Divided

A Pinch Of Crushed Red Pepper Flakes

A Tablespoon And A Teaspoon Of Sesame Oil, Divided

¼ Cup Of Diced Red Or Orange Bell Pepper

½ Pound Of Zucchini Cut Into About ½ Inch Cubes

½ Pound Of Baby Eggplant Cut Into About ½ Inch Cubes

¼ Cup Of Chopped Peanuts

¼ Cup Of Finely Chopped Scallion

½ Cup Of Cold Water

 

Combine the garlic, the ginger, and 1/2 teaspoon of sea salt in a large pasta bowl. Mash the garlic and the ginger with a fork to form a paste. Add the brown sugar. Mash again. Add the Sriracha sauce, the peanut butter, the juice of the lime, and the soy sauce. Whisk well. Add ½ cup of canola oil, a tablespoon of sesame oil, and the water. Continue to whisk until the mixture is well blended. Set the bowl with the sauce aside.

 

Add ½ teaspoon of sea salt, the crushed red pepper flakes, a tablespoon of canola oil, and a teaspoon of sesame oil to a 12-14 inch non-stick sauté pan. Put on medium high heat for three minutes. Add the eggplant, the zucchini, and the bell pepper to the hot oil. Cook the vegetables while stirring frequently for 5 minutes. Turn off the heat.

 

In the meantime, cook the linguine in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.

 

Add the drained linguine to the pasta bowl with the sauce. Mix well. Add the zucchini, the eggplant, and the bell pepper. Mix again. Garnish with the chopped peanuts and the scallions. Serve at once.

Pasta

Orzo, Roasted Corn, And Tomato Salad

Orzo, Roasted Corn, and Tomato Salad

Take advantage of summer’s bounty of corn and tomatoes with this fresh tasting salad.

 

¾ Pound Of Orzo Pasta

Three Ears Of Fresh Shucked Sweet Corn

A Pint Of Grape Tomatoes Cut In Half

A Finely Chopped Jalapeno Pepper

A Minced Garlic Clove

A Tablespoon Of Finely Diced Red Onion

The Juice Of A Lime

A Teaspoon Of Cumin

A Tablespoon Of Chili Powder

½ Cup And A Tablespoon Of Canola Oil, Divided

¾ Teaspoon Of Sea Salt, Divided

¼ Teaspoon Of Black Pepper

A Cup Of Mexican Queso Fresca Cheese Crumbled (Feta Cheese Can Be Substituted)

½ Cup Of Diced Scallions

Five Fresh Basil Leaves Shredded

 

Preheat the oven to 425 degrees.

 

Brush the ears of corn evenly with a tablespoon of canola oil. Sprinkle the corn with a ¼ teaspoon of sea salt and ¼ teaspoon of black pepper. Wrap the ears of corn in aluminum foil. Roast the corn in the preheated oven for 30 minutes. Let the corn cool. Cut the kernels of corn off of the cobs by moving your chef’s knife lengthwise from top to bottom. Use the flat part of the cob as your base. Set the corn kernels aside.

 

Combine the garlic, the red onion, and ½ teaspoon of sea salt in a large salad bowl. Mash with a fork to form a paste. Add the cumin, the chili powder, the jalapeno pepper, and the lime juice to the bowl. Whisk well. While whisking, slowly drizzle in the canola oil. Continue to whisk until the dressing is well blended and thickened slightly. Taste and add more sea salt, if needed.

 

Cook the orzo in a pot of boiling, salted water according to the package instructions. Drain the pasta well in a colander.

 

While the pasta is still hot, add it to the bowl with the dressing. Mix well. Add the corn and the tomatoes. Mix again. Let the salad sit at room temperature for at least 60 minutes before serving. Just before serving, add the cheese, the chopped scallion and the shredded basil to the top of the salad.

Pizza

Naan Bread Pizza With Roasted Red Pepper Pesto, Roasted Eggplant And Provolone Cheese

Naan Bread Pizza with Red Pepper Pesto, Roasted Eggplant and Provolone Cheese

If you cannot find naan bread in your local supermarket, pita bread will work fine.

 

Two 8 Inch Naan Breads

8 Slices Of Provolone Cheese (Four Slices Per Pizza)

Two Roasted Red Peppers

Two Roma Tomatoes

A Minced Garlic Clove

¼ Teaspoon Of Crushed Red Pepper Flakes

¼ Teaspoon Of Ground Black Pepper

3/4 Teaspoon Of Sea Salt, Divided

Three Tablespoons Of Olive Oil, Divided

Four Fresh Basil Leaves

A Large Eggplant Peeled And Cut Lengthwise In About ½ Inch Thick Slices

 

Preheat the oven to 425 degrees.

 

Place the eggplant on a sheet pan. Brush the eggplant slices uniformly with a tablespoon of olive oil. Sprinkle the eggplant with ¼ teaspoon of sea salt and ¼ teaspoon of black pepper. Roast in the preheated oven for 15-20 minutes until the eggplant is browned slightly. Allow the eggplant to cool and then cut the eggplant slices into about one inch long, ½ inch wide strips.

 

Combine the roasted red peppers, the tomatoes, the garlic, the crushed red pepper flakes, ½ teaspoon of sea salt, two tablespoons of olive oil, and the basil leaves in a food processor. Pulse until smooth. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

 

Spread the red pepper pesto evenly in a thin layer on the naan breads. Note: you do not have to use all of the pesto. Place the eggplant strips in equal amounts on each pizza. Top the eggplant with the provolone cheese (four per pie).

 

Bake in a preheated oven set at 375 degrees for 15 minutes until the cheese becomes bubbly.

 

Allow the pizza to cool for 10 minutes before slicing.

Vegetables

Ham, Cheddar Cheese, And Broccoli Frittata

Ham, Cheddar Cheese, and Broccoli Frittata

I conceived this recipe when I decided to use up leftovers that were in my refrigerator. I had some baked Virginia ham, some chopped onions, and some cooked broccoli that I did not want to waste.

 

Eight Beaten Eggs

1 ½ Cups Of Chopped Broccoli (Frozen Broccoli Cuts That Are Thawed Would Work Perfectly Fine)

A Cup Of Ham Cut Into About ¼ Inch Cubes

½ Cup Of Finely Diced Onion

A Minced Garlic Clove

Three Tablespoons Of Olive Oil

¼ Teaspoon Of Black Pepper

½ Teaspoon Of Sea Salt, Divided

A Pinch Of Crushed Red Pepper Flakes

3/4 Cup Of Shredded Sharp Cheddar Cheese

 

Preheat the oven to 250 degrees.

 

Combine the beaten eggs, the cheddar cheese, the black pepper, and ¼ teaspoon of sea salt in a bowl. Mix well and set the egg mixture aside.

 

Into a 12-14 inch non-stick sauté pan, add the olive oil, the red pepper flakes, ¼ teaspoon of sea salt, and the diced onion. Cook on medium high heat while stirring frequently for three minutes. Add the garlic, the ham, and the broccoli. Stir well and then spread out the mixture evenly in one layer. Add the egg mixture. Continue to cook on medium high heat until the edges begin to set.

 

Place the pan in the preheated oven. Bake for 15-20 minutes until the eggs are firm to the touch in the middle.

 

Cut into wedges and serve.

Pork and Lamb

Brined Grilled Pork Chops

Brined Grilled Pork Chops

Four Center Cut Pork Chops

Two Tablespoons Of Brown Sugar

Three Tablespoons Of Sea Salt

Four Cups Of Water

Two Fresh Thyme Sprigs

A Tablespoon Of Red Onion

A Whole Garlic Clove

Six Whole Black Peppercorns

Two Tablespoons Of Spice Rub (You Can Use Your Favorite Spice Rub Or My Spice Rub Recipe Published On This Web Site On 8/24/10)

 

Combine the water, the brown sugar, and the sea salt in a large bowl. Whisk well to dissolve the salt and the sugar. Add the pork chops, the fresh thyme, the red onion, the garlic, and the black peppercorns. Place the bowl in the refrigerator.

 

Refrigerate the pork chops in the brine mixture for at least one hour before cooking. When you are ready to cook them, pat the pork chops dry with a paper towel. Apply the spice rub equally on one side of each pork chop.

 

Cook the pork chops on a hot gas or charcoal grill for 5 minutes on each side. Allow the pork chops to sit at room temperature for 5 minutes before serving.

Sauces and Dressings

Russian Dressing

This classic dressing is great on sandwiches or salads.

 

¾ Cup Of Mayonnaise

½ Cup Of Ketchup

A Minced Garlic Clove

¼ Cup Of Finely Chopped Dill Pickle

¼ Teaspoon Of Sea Salt

A Pinch Of Ground Black Pepper

 

Combine all of the ingredients in a mixing bowl. Mix well. Refrigerate for at least one hour before serving.