I put together this collection of recipes for Ken “Touchdown” Dehler, a fireman – and the chef -- at the Downtown Station in Los Angeles.

 

            Before I was even halfway into doing it, I realized it’s probably something of value to many who do the cooking at fire stations everywhere.

 

 

            What I’ve done, with Ken’s input, is put together big pot recipes that aren’t too difficult to make, that aren’t too expensive to make (mostly), that are hearty and, most importantly, that are beyond typical firehouse food.

 

            Instead of collecting “firehouse recipes”, for which there are a gazillion available on-line and in some fun cookbooks, I put together recipes that I’ve used in many of my cooking classes. Most of my classes are “epicurean”. Not over-the-top super gourmet cuisine but certainly something more than what I’ve found at the fire stations here. 

 

            I then tweaked most of my recipes for this collection. I simplified them in some cases, mostly because of the cost or availability of certain ingredients.

 

            With 95% of the recipes, the biggest change was that I changed the “Serves” number. My assumption is that most of you are not a station family of but 4 (as most recipes, including my originals, serve).  Sixteen was closer to what most of your stations employ and a good multiple of 4.

 

            The idea here is to give you a wider palette, a more fun palette.

 

            Your comments – of any kind – are welcome. thegardenguru@yahoo.com

 

           

 

           
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes 3 cups

 

 

1 ½      lb                                 tomatillos

½         cup                               chopped white onion

½         cup                               cilantro leaves

1          Tbs                              fresh lime juice

¼         tsp                                sugar

2          medium                        Jalapeño peppers OR 2 Serrano peppers,

Salt to taste

 

 

 

Remove papery husks from tomatillos and rinse well.

 

Roasting method: Cut each tomatillo in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

 

Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

 

Place roasted or boiled tomatillos, lime juice, onions, cilantro, chili peppers and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.

 

Season to taste with salt.

 

Cool in refrigerator.

 

 

Serves 16

 

 

1-½     cup                               chopped white onion

3          medium                        jalapeno or Serrano peppers, seeded or not

12        medium                        fresh tomatoes, seeded and diced

1-½     cup                               minced cilantro

1-½                                         lime, juice of (or 1 Tbs of rice wine vinegar)

 

 

Mix all ingredients together in large glass bowl.

 

Let stand, covered, in refrigerator for 2 hours to meld flavors.

 

Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.

Makes 3 quarts or 6 pints

 

 

8          cups                             tomatoes, peeled, chopped and drained

2 ½      cups                             white or yellow onions, chopped

1 ½      cups                             green peppers, finely chopped

1          cup                               jalapeno or Serrano pepper or combination, chopped

6          cloves                           garlic, minced

2          tsp                                cumin

2          tsp                                pepper

1/8       cup                               canning salt

¼ to 1/3           cup                   sugar (or none)

1/3       cup                               white vinegar

1          15-ounce can               tomato sauce

1          12-ounce can               tomato paste

 

 

 

Mix all together and bring to a slow boil for 10 minute.

 

Seal in jars and cook in hot water bath for 10 minute.

 

This is a medium-heat (“picante”) chunky salsa. If you want it hotter, use only Serrano peppers and maybe use more of them). If you want a smoother, salsa cut your veggies into smaller pieces.

Serves 16 as an appetizer, 8 as a side

 

 

2-½     cups                             black-eyed peas (fresh cooked or canned)

1          Tbs                              olive oil

3          small                             green chilies, chopped

Dash of cayenne pepper or your favorite hot sauce

3          Tbs                              minced onion

2          Tbs                              minced celery

2          Tbs                              apple cider vinegar

½         tsp                                salt

Freshly ground black pepper, to taste

3          medium                        Roma tomatoes, seeded and diced

2          Tbs                              minced fresh cilantro

 

 

Drain peas, rinse with cold water and drain again.

 

Combine olive oil, chilies, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.

 

Refrigerate for several hours or overnight.

 

At serving time, add chopped tomatoes and cilantro and mix carefully.

 

Serves 16 as an appetizer

 

 

2          lb                                             fresh shrimp, cooked & peeled

(or buy already-cooked shrimp, size: 20-25)

¼         small                                         onion, shredded

½         small                                         green bell pepper, shredded

½         small                                         red bell pepper, shredded

2          cloves                                       garlic, minced

3          Tbs                                          fresh parsley, minced

1          cup                                           Italian salad dressing, Zesty

½         tsp                                           salt

½         tsp                                           black pepper

4         Tbs                                         paprika

2          small jars                                 artichoke hearts, 1 drained

2          small jars                                 button mushrooms, drained

24        large                                         black olives, pitted

 

 

 

 

 

Cover and marinate in refrigerator for at least 24 hours before serving, stirring occasionally.

 

 

Serves 16

 

 

2          lb                                 medium-large shrimp,

6          large cloves                  garlic, sliced thinly
6          Tbs                              olive oil  

3          Tbs                              butter
                                                salt and freshly ground black pepper
1                                              lemon, juice from…
½         cup                               dry white wine
8          large sprigs                   parsley, chopped

 

 

Split the olive oil into three 12-inch skillets over medium heat.  (Or cook in three batches.)

 

Divide the shrimp and garlic and cook, stirring or tossing frequently, for 3 to 4 minutes. No more.

 

Season them with salt and pepper to taste.

 

Add the lemon juice and wine to the skillets, divided evenly. Raise the heat to high and cook for 2 minutes, stirring to mix well.

 

Add the parsley and the butter to the skillets. Stir just until the butter is melted and incorporated, giving the sauce a creamy texture.

 

 

 

 

 

 

 

 

 

Makes two 12-inch pizzas; each serves 2 to 4

 

 

1          package (2 ¼ tsp)                    active dry yeast

1 1/3    cups                                         warm (105-115°F) water

3 ½ -3 ¾ cups                                     all purpose flour

2          Tbs                                          olive oil

A healthy pinch of salt

           

Begin by dissolving the yeast in the water, in a large mixing bowl; let it stand for 5 minutes.

 

Add the remaining ingredients and mix, either by hand or with a mixer set to low speed, until the ingredients are blended.

 

Hand-knead the dough or mix it with a dough hook setting the speed to low for about 10 minutes, or until the dough is smooth and elastic.

 

Coat the insides of another bowl with olive oil and turn the dough in it to coat it too, then cover with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.

            For the baking, if you have a wood-fired pizza oven, fire it up. If you are instead using your kitchen oven, preheat it to 475°F -- if you are using a baking stone it should heat for at least 45 minutes. Otherwise grease and dust two flat baking sheets with corn meal.

 

Divide the dough in half, shape each half into a ball and let them sit for 15 minutes. Then shape them into disks, stretching them out from the center on a floured surface. Do not roll them, because rolling toughens the dough.

            Ladle and spread a half cup or so of tomato sauce or chopped canned tomatoes over the disks, leaving an inch of sauce-free rim, add the toppings (see PIZZA TOPPINGS), and bake.

 

 

 

 

 

 

            If you're using a baking stone and have a baker's peel (a thin metal disk with a handle), lightly flour it, slide the pizza onto it, and transfer it to the stone with a deft yank -- the flour will keep the dough from sticking. If you don't have a peel, use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone.

If you're using a metal baking pan you should bake the pizza towards the bottom of the oven.

 

 

The pizza will be done when the crust is browned and the toppings are cooked; this takes 3 minutes in a wood-fired oven and about 15 at home. If you discover that the mozzarella begins to brown before the other ingredients are cooked to your satisfaction, the next time add it after the pizza (with the other toppings) has baked for about 5 minutes.


 

 

Covers 1 or 2 pizzas

 

 

2          Tbs                  good olive oil

1          Tbs                  butter

½         cup                   onion, chopped

¼         cup                   celery, chopped

1          clove                garlic, minced

8          oz                     tomato sauce

6          oz                     tomato paste

2          Tbs                  fresh-grated parmesan cheese

1          tsp                    dried basil

1- ½    tsp                    dried oregano

½         tsp                    salt

½         tsp                    sugar

¼         tsp                    black pepper

1          small                 bay leaf

1          tsp                    fennel seed

 

 

 

In a large skillet over medium-high heat, melt butter with the oil. Add the onion and celery and sauté until soft and transparent.

 

Add the garlic, tomato sauce and tomato paste and stir until smooth.

 

Add remaining ingredients and bring to slow simmer.

 

Simmer for 60 minutes.

 

Remove the bay leaf.

 

 

 

To a layer of tomato sauce, add about a quarter pound of shredded mozzarella, drizzle with a few drops olive oil, and top with 3-4 fresh large basil leaves.

Pizza al Prosciutto

 

Spread tomato sauce, sprinkle with ¼ pound shredded mozzarella, 2-3 ounces finely sliced prosciutto ham, drizzle with a few drops olive oil and bake.

Pizza Prosciutto e Funghi

Top with sauce and add about a cup of finely sliced mushrooms, 2-3 ounces finely sliced ham, and ¼ pound shredded mozzarella.

La Napoletana

 

Sauce plus ¼ pound shredded mozzarella, 3-4 anchovy filets or more to taste, 1 tablespoon or so rinsed salted or pickled capers, a dusting of oregano.

Pizza Quattro Stagioni

 

Sauce and 3-4 canned artichoke hearts, quartered, 5-6 black olives packed in brine (you'll want the sweet variety), ½ cup finely sliced mushrooms, 2 ounces finely sliced ham, shredded, and ¼ pound shredded mozzarella. Arrange the four toppings each in its quarter of the pizza; drizzle with a few drops olive oil and bake.


 

 

Sauce plus ¼ pound shredded mozzarella, 1 finely sliced hot dog (yep), 1 link sweet Italian sausage (about 2 inches long), skinned and shredded, 8 thin slices pepperoni, 2 ounces thinly sliced ham, shredded, 2 canned artichoke hearts, quartered.

Pizza ai Quattro Formaggi

 

Sauce topped with ¼ pound shredded mozzarella, 1/3 cup (each) shredded pecorino, gorgonzola, groviera (Swiss Cheese), and fontina or asiago, one black olive.

Pizza alla Bismark

            Sauce and 2-3 ounces thinly sliced ham, shredded, and an egg. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, crack the egg over the middle of the pizza, drizzle with a few drops olive oil and bake.

Pizza Vegetariana

Begin with the standard ½ cup tomato sauce or chopped canned tomatoes and

¼ pound shredded mozzarella, and go from there, adding the cooked vegetables you prefer (stewed peppers, stewed eggplant, artichoke hearts, spinach, and what have you). Drizzle with a few drops olive oil and bake.

Serves 16

 

 

6          large                             ripe avocados, cut into ½-inch cubes
1          medium                        onion, finely diced
1 or 2  small                             Serrano chili, seeds removed and finely diced
2          cloves                           garlic, crushed with 1/8 teaspoon coarse or sea salt
¼         tsp                                red chili powder
2          tsp                                freshly-squeezed lemon juice
2          small                             firm but ripe tomato, diced

1          Tbs                              cilantro, finely chopped

 

 

 

Place the avocado cubes into a medium sized bowl. 

            Add the onion, jalapeño chile peppers, garlic, salt and chili powder. Mix with a fork, mashing some but not all of the cubes of avocado.

 

Add the lemon juice, tomato and cilantro and stir well. The lemon will help delay some of the oxidation. 

 

 

 

Makes about 24 fritters

 

 

3          cups                             corn kernels (thawed, if frozen)
¾         lb                                 shrimp, coarsely chopped
2          tsp                                garlic, minced
¾         cup                               shallots, finely chopped
1-½      tsp                                ginger root, minced

1-½      tsp                                ground coriander
½         tsp                                ground cumin

3          Tbs                              cilantro leaves, chopped
9 to 12 Tbs                              flour (regular or rice flour or mixed)
1-½      tsp                                salt
3          whole                           eggs, beaten

¾         cup                               peanut and/or vegetable oil

 

 

 

In a large bowl, combine corn, shrimp, garlic, shallots, ginger root, ground

coriander, cumin, cilantro leaves, flour, salt and eggs.

 

Heat a thin layer of oil in a skillet over medium-high heat.

 

Pour ¼ cup of corn mixture into pan. 

 

Add as many as will fit into the pan with at least ½-inch of space between the

fritters.

 

Fry until golden brown and crisp; turn. Cook about 1 minute on each side.

 

Remove and drain on paper towels.

 

Keep warm while frying remaining fritters.

 

Serve hot or at room temperature with sambal ulek (Indonesian chili sauce; available in the ethnic food aisle of most stores) for dipping and with cucumber batons.

 

 

 

Makes 16 fritters

 

 

1          pound                           warm mashed potatoes

4          Tbs                              butter, cut into bits

2          Tbs                              butter, for sautéing

1          cup                               Muenster Cheese, grated

1          large                             egg yolk

¼         cup                               parsley, chopped

1 ½      tsp                                salt

¼         tsp                                white pepper

1          pound                           raw shrimp, peeled and de-veined

1          cup                               onions, diced

½         cup                               flour

1          large                             egg, lightly beaten

1          cup                               fine bread crumbs

 

 

 

To the warm mashed potatoes, add the 4 tablespoons of butter bits, cheese, egg yolk, parsley, salt and pepper. Mix the ingredients together until smooth. Cover and set aside.

 

Chop the raw shrimp into coarse bits. In a heavy skillet, melt the 2 tablespoons of remaining butter. Sauté the onion until it is translucent (about 2-3 minutes). Add the shrimp and sauté until the shrimp just turns pink (about 2 minutes). Do not overcook.

 

Add the shrimp and onions to the potato mix and stir together.

 

To form the fritters, lightly flour your hands. Scoop out 3 tablespoons of the shrimp and potato mix, and shape into a cylinder (bomba) about 1-½ inch long by ¾ inch round.

 

Gently roll the bomba in flour and shake off the excess flour.

 

Dip a pastry brush into the beaten egg. Gently brush the egg onto the bomba and then roll the cylinder in the bread crumbs.

 

 

 

 

 

Place the coated bomba on wax paper. When you are finished shaping all the bombas, place them in the refrigerator for about 30 minutes before frying.

 

Deep fry the bombas at 375°F for about 2 minutes and then turn them over and fry another 2 minutes. They should be golden brown on both sides. Only fry 4 or 5 at a time.

 

Serve the bombas at once with drinks, as appetizers or as a snack.

 

 

 

 

 

Makes 6 dozen appetizers

 

 

2          lbs                                ground beef
2          medium                        onions, chopped finely
2          cups                             shredded cheese
½         tsp                                leaf oregano
½         tsp                                cumin
Dash                                        garlic salt
1          medium                        green chili, roasted, minced

1          package                       won ton wrappers

 

 

Brown and drain beef.  Combine beef, onion, cheese, oregano, cumin, garlic salt and chilies.

 

Place a small spoonful of meat mixture on each won ton wrapper and follow package directions for folding and sealing.

 

Deep fry 1-½ minutes or until golden brown, drain on paper towels.

 

Serve warm.

 
ELOTE EN TORTITA

 

 

Makes about 16 fritters

 

 

2          cups                             sifted all-purpose flour

1          Tbs                              baking powder

1 ½      tsp                                salt

¼         tsp                                chili powder

4                                              eggs, separated

2/3       cup                               milk

2          Tbs                              melted butter

1          cup                               small-diced ham

1          cup                               corn kernels

2          Tbs                              cilantro, chopped

 

 

 

Into a large mixing bowl, sift together the flour, baking powder, salt, and paprika.

 

In a separate bowl or large measuring cup, beat egg yolks; whisk in milk.

 

Stir egg mixture into the dry ingredients until all ingredients are moistened.

 

Beat egg whites until stiff peaks form.  Fold egg whites into the batter, along with ham, corn, and cilantro.

 

Drop by tablespoonfuls into hot deep fat at about 370°.  Fry for 4 to 5 minutes, until crisp and browned.

 

 
 

 

 

Serves 16

 

 

1          cup                               extra virgin olive oil
8          Tbs                              white wine vinegar
6          tsp                                chopped fresh oregano
3          small cloves                  garlic, minced

12        cups                             romaine lettuce hearts, chopped
12        small                             tomatoes, quartered

30        oz                                garbanzo beans (chickpeas), drained
2          small                             sweet onions, very thinly sliced (“shaved”)
2          small                             fresh fennel bulbs, very thinly sliced
8          oz                                 ricotta salata (a dried ricotta cheese)

(you can sub crumbled feta cheese)

 

 

 

Whisk oil, vinegar, oregano and garlic in small bowl to blend well. Season dressing to taste with salt and pepper.

 

Combine lettuce, garbanzo beans, tomatoes, onion, fennel and ricotta cheese in large bowl.

 

Pour dressing over and toss to coat.

 

Mound salad onto a serving platter and serve. Or plate up, divided among 16 individual plates.

 

 

 

Serves 16

 

 

2          lbs                                cooked tri-tip beef,

2          heads                           broccoli, florets divided,

1          large                             red onion, sliced very thinly

 

 

1          cup                               peanut oil

4          stalks                            green onion, very finely chopped

6          Tbs                              cilantro leaves, chopped

½         cup                               apricot-pineapple preserves

2-inch piece                              ginger root, peeled, finely minced

2          medium                        Meyer lemon, juiced

4          Tbs                              rice wine vinegar (or white vinegar)

1          tsp                                crushed red pepper flakes

2          tsp                                sesame seed

 

2          lb                                 mixed baby greens

 

 

In a saucepan, bring 1-inch of water to a boil. Add a pinch of salt and broccoli stem pieces and steam for 1 minute. Add florets and steam an additional 2 to 4 minutes, until cooked but still firm.

 

Drain broccoli and run cold water over it to stop the cooking process. Mix dressing and toss with broccoli and sliced red onion.

 

Lift broccoli and onion from dressing with slotted spoon and place

on bed of baby greens.

 

 

Serves 16

 

 

¾         cup                               sour cream
1-½     cup                               olive oil
¾         cup                               fresh lime juice (about 2 medium limes)
¾         cup                               roughly chopped fresh cilantro
6          Tbs                              chili powder
3          tsp                                minced garlic
3          Tbs                              minced fresh chile pepper of your choice
Salt and freshly cracked black pepper to taste

1          cup                               olive oil
3          tsp                                minced garlic
3          Tbs                              ground cumin
4          cups                             diced cornbread, in ½-inch cubes,

 

In a small bowl, combine the sour cream and olive oil and whisk together (it will

look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.

 

In a large bowl, combine the olive oil, garlic and cumin and mix well. Add the cornbread cubes and toss well to coat. Put the seasoned cubes on an un-greased baking sheet and bake in a 350° F. oven until crisp on the outside but still chewy inside, about 10 minutes.

In a large bowl, combine the romaine lettuce, avocados, tomatoes and onion. Stir

the dressing well, add just enough to moisten the ingredients (there will be some dressing left over) and toss to coat. Sprinkle with cheese and croutons and serve.

 

Serves 16

 

 

4          medium                                    cucumbers, peeled, seeded and diced

8          medium                                    fresh tomatoes, seeded and diced

8          stalks                                        scallions, trimmed and chopped

4          medium                                    sweet yellow pepper, seeded and chopped

12        Tbs                                          black olives (Kalamata or oil-cured,

if possible), pitted and chopped

8          Tbs                                          fresh parsley, chopped

¾         cup                                           fresh lemon juice

8          Tbs                                          extra-virgin olive oil

1          cup                                           feta cheese, crumbled (optional)

 

Salt and black pepper to taste

 

 

 

Combine all ingredients, toss well.

 

Season to taste with salt and pepper and serve.


 

 

 

 

Serves 16

Ingredients

 

8          Tbs                              lemon juice
4          Tbs                              country-style whole-grain mustard

12        Tbs                              olive oil
4          cups                             corn kernels

4          medium                        ripe avocados, diced
4          cups                             diced red bell pepper
1          cup                               fresh cilantro, chopped.
1          cup                               diced celery
1          cup                               thinly-sliced “cebolla Mexicana” (or green onions),

Optional additions: cooked or canned beans, shredded cheese, crushed tortilla chips, fresh chopped tomatoes

 

Directions

 

 

 

 

 

 

 

 

Makes about eight cups

 

 

2          lbs                                fish bones, heads, and skin from non-oily fish such

1          pound                          shells of shrimp and/or crab

2          medium                        onions, coarsely chopped

3          stalks                            celery, coarsely chopped

1          small                             fennel “bulb”, coarsely chopped

 

 

6          sprigs                          parsley

1          whole                           Bay leaf

1          sprig                             fresh thyme (or 1/2 tsp dried thyme)

6          whole                          black peppercorns

2          cloves                          garlic, peeled and slightly crunched

 

1-½     cups                             dry white wine

9          cups                             water

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

8          Tbs                                          olive oil
2          small                                         leeks, finely sliced (crosswise)
4          medium                                    carrots, diced
2          stalks                                        celery, diced
4          cloves                                       garlic, sliced
4          small                                         zucchini, diced
1         small                                         red sweet pepper, finely diced

 

 

16        cups                                         seafood stock (in a pinch, sub:

6          cups                                         water
2          cans                                         crushed tomatoes
4          oz                                            fresh green beans, chopped

2          cups                                         small pasta (ditalini, small shells,

 

1          lb                                             shrimp, cleaned and coarsely chopped

1          lb                                             scallops, coarsely chopped

1          lb                                             whitefish (non-oily, firm), cut into

salt and pepper to taste

 

4          Tbs                                          parsley and/or basil

olive oil, to drizzle

4          Tbs                                         parmesan, freshly grated

 

 

 

 

 

 

 

 

 

 

 

Heat oil in a large stockpot.

 

Add the vegetables and garlic, and sweat for a couple of minutes over low-medium heat until slightly softened.

 

            Remove from heat, stir in parsley, basil and/or fennel leaf and serve in bowls, drizzled with olive oil and sprinkled with parmesan cheese.

 

 

Serves 16

 

 

2          large heads                   broccoli, chopped small
2          large                             red bell pepper, chopped
3          cups                             corn kernels (drained, if canned)
10        cups                             chicken broth
4          cups                             mild to medium-hot salsa
1          Tbs                              grated orange peel
48        ounces                          cheese tortellini
15        oz                                 evaporated milk
Salt , to taste
1-½     cup                               grated Parmesan cheese (optional)

¾         cup                               cilantro, chopped

 

 

 

Lightly steam broccoli, pepper and corn.

 

In a very large pot, bring broth, salsa, orange peel to a boil; simmer for 3 minutes.

 

Stir in tortellini and vegetables. Cook over medium heat for 6 to 8 minutes, until tender.

 

Stir in milk and salt; cook for 1 to 2 minutes. DO NOT BOIL or milk will curdle.

 

 

Top each serving with Parmesan cheese and cilantro.

 

Serves 16

 

 

4          links                             linguiça, sliced cross-wise into ¼-inch coins
4          medium                        yellow onions
1          cup                               olive oil
24        cloves                           garlic, peeled and thinly sliced

4          quarts                           chicken broth
3          whole                           bay leaves
4          lbs                                fresh kale
12        medium                        wax potatoes, peeled, cubed
3          small                             hot peppers (such as jalapeno or Serrano),

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

8          medium                        ripe tomatoes (about 2 pounds), seeded

2          large                             red bell pepper, seeded

and cut into 1-inch pieces

3          stalks                            scallion, white and green parts,

a good drizzle               extra virgin olive oil

3          Tbs                              red wine vinegar
1-½     cup                               tomato juice

1-½     tsp                                red pepper flakes
Salt
freshly ground black pepper

 

 

 

Combine the tomatoes, cucumber, bell pepper, scallion, and garlic in a food processor or blender and process until semi-smooth.

 

Add the vinegar, tomato juice, pepper flakes and continue processing just until thoroughly combined with the vegetable puree.

 

Transfer the soup to a bowl and season with salt and pepper to taste.

 

Refrigerate until thoroughly chilled. Check the seasonings before serving.

 

Serve in chilled bowls with a table set with condiments…

 

 

 

 

 

 

 

 

 

-- Tabasco sauce or similar hot sauce

 

-- finely diced vegetable mix (Roma tomatoes, red onion, green and

red peppers, celery and cucumber.

 

-- avocado, diced

 

-- herbed croutons

 

-- chopped cilantro

 

-- sour cream (or, better yet, sour cream whipped with fresh basil)

 

-- salt and pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

12        cups                             chicken stock or canned low-salt chicken broth
12        cups                             beef stock or canned broth
4-½     cups                             dried lentils

6          tsp                                fennel seeds

6          Tbs                              olive oil
1          cup                               chopped celery
1          cup                               chopped carrot
1          cup                               chopped onion

1-½     lbs                                Andouille sausage, halved lengthwise,

cut into ½-inch pieces

6          tsp                                dried thyme
1-½      tsp                                Cajun/Creole seasoning

 

 

 

Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.

 

Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.

 

Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.

 

Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.

 

Season soup to taste with salt and pepper.

 

(Can be prepared 1 day ahead. Cover and chill. Re-warm over medium heat, stirring occasionally.)

Serves 16

 

 

4          cups                             tomato puree
6          cups                             fresh squeezed orange juice
4          tsp                                granulated sugar
Grated zest of 2 oranges
Grated zest of 2 limes
4          cups                             diced cantaloupe
4          cups                             diced honeydew melon
2          medium                        mangos, peeled and diced
2          medium                        apples, peeled and diced
2          cup                               fresh blueberries
2          cup                               halved green or red seedless grapes
16        large                             fresh strawberries, hulled and cut in half for garnish
3          medium                        kiwis, peeled and sliced for garnish

 

 

 

Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl.  Process half of the mixture in a food processor until smooth. Stir the puree into the remaining mixture.

 

Stir in the apple, blueberries, and grapes. Refrigerate, covered, for several hours.

 

Ladle soup into bowls, garnishing each with strawberries and kiwi slices.

 

 

 

Serves 16

 

 

8          pieces               skinless, boneless chicken – your choice

½         cup                   olive oil

½         stick                 butter

2          Tbs                  pepper

1          medium            lemon, zest of

4          bulbs                fennel, trimmed and thinly sliced

1          cup                   cream sherry

1          lb                     sliced crimini mushrooms

1          cup                   diced red bell pepper

½         cup                   finely minced fresh parsley

3          cups                 buttermilk

1          cup                   half-and-half cream

5          cups                 chicken broth

 

 

 

 

 

 

Serves 16

 

 

15        cups                             water
2          lb                                 dried green split peas (about 2 ¼ cups)
4          lb                                 smoked pork hocks
12        medium                        leeks
8          stalks                            celery (with leaves), sliced
4          cloves                           garlic, thinly sliced

1          Tbs                              crushed dried savory leaves
1          Tbs                              salt
1          Tbs                              pepper
1          lb                                 cooked smoked sliced sausage
                                                (such kielbasa, knockwurst or even frankfurters)

 

 

 

 

 

 

 

Serves 16

 

 

8          medium                        leeks

12        slices                            bacon, chopped

12        cups                             chicken or vegetable stock

¾         cup                               butter

8          Tbs                              plain flour

3          cups                             heavy cream

3          large                             egg yolks

 

 

 

 

 

 

 

 

 

 

 

 

* a roux is a blend of a fat (usually butter) and a starch (usually flour), combined in equal parts, and cooked until the “flour-y” smell is gone. When added cold to a hot liquid (or when a cold liquid is added to a hot roux), it thickens the liquid. You need to bring the liquid to a boil to get the full effects of a roux.

 

Serves 16

 

 

 

1          Tbs                              oregano
3          small                             onions, chopped
6          medium                        carrots, chopped/sliced
½         small head                    cabbage, shredded

6          whole                           chayote squash, peeled, seeded,

2          whole                           Serrano peppers, roasted, peeled, seeded, chopped

4          cloves                           garlic, sliced thin

3          cans                             tomatoes, diced, with liquid

6          stalks                            celery, chopped (save leaf for garnish)
8          cups                             chicken broth
8          Tbs                              cilantro, chopped
Salt/pepper to taste

 

 

 

2/3       pound                           ground chuck

1/3       pound                           ground pork
1-½     cups                             cooked rice
1          tsp                                salt

1          tsp                                fresh ground pepper

1          tsp                                cumin

1          tsp                                chili powder

2          cloves                           garlic, peeled and minced

1          Tbs                              cilantro, chopped

1          whole                           egg, slightly beaten

½         cup                               corn flour (not the same as corn meal Nor corn starch)

 

 

 

 

 

Combine broth ingredients. Bring to a boil and immediately reduce heat to a

simmer. Cook for 30 minutes.

 

Combine all albondigas ingredients. 

 

Roll into one-inch balls and then roll each ball in the corn flour to coat lightly. 

 

Place them on a deep cookie sheet and bake in the oven at 375° F for 15 minutes.

 

Add albondigas (meat balls) and simmer for an additional 15 minutes.

 

 

 

This is great served with fresh-made tortilla strips.

 

 

 

Serves 16

 

 

4          Tbs                              olive oil
2          cups                             fresh pumpkin, peeled and diced ½ inch
1          cup                               red onion, diced ½ inch
2          cloves                           garlic, thinly sliced
1          medium                        jalapeno, seeded, chopped
16        cups                             chicken broth
3          cups                             corn kernels (if canned, drained)
4          medium                        tomatoes, ½-inch diced
1          small                             jicama, ½-inch diced
Salt to taste
½         cup                               lime juice, fresh squeezed
1          Tbs                              fresh oregano, removed from stem, chopped
2          lbs                                fully cooked chicken, sliced/shredded

 

 

 

Heat the oil in a large pot until hot. Add the pumpkin, onions, jalapenos and garlic, then sauté until they lose their raw appearance.

 

Add the chicken broth, corn, jicama and tomatoes and bring to a boil.

 

Reduce the heat and simmer until the pumpkin is tender.

 

Season to taste with salt and then add the lime juice, oregano and fully cooked sliced chicken breast. Simmer for an additional 5 minutes, then cut the heat.
 
 

 

 

 

Serves 16

 

 

6          Tbs                              extra virgin olive oil

4          small                             leeks, quartered

4          stalks                            celery, diced

2          medium                        onions, chopped

1         Tbs                              salt

4          cloves                           garlic, minced

4          small                             zucchini, quartered, then sliced

2          medium                        potatoes, peeled, diced

16        cups                             beef stock**

2          cups                             ditalini pasta, or elbow macaroni, shells

8          cups                             chopped chard leaves (white stems removed)

1         cup                               Italian-style tomatoes, diced
2          cups                             cooked white beans (if canned, rinsed and drained)
3          Tbs                              chopped fresh basil
1         Tbs                              chopped fresh oregano
1          Tbs                              chopped fresh rosemary (leaf only, not stem)
1          Tbs                              chopped fresh thyme

Freshly ground black pepper, to taste

 

1         cup                               Parmesan cheese, freshly grated

½         cup                               fresh parsley or basil or both, chopped

 

 

 

In a soup pot or large Dutch oven, heat the olive oil over medium heat.

Add the leeks, celery, and onions and season with a bit of salt

(about a teaspoon).

 

Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

 

Add the garlic, zucchini and potato.

 

Continue to cook, stirring occasionally, for about 5 minutes.

 

 

 

 

Add the stock and remaining salt.

 

Bring the mixture to a boil and then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.

 

Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes.

 

Add the tomatoes, canned beans and herbs and continue to simmer until the pasta is cooked to the “al dente” stage.

 

Adjust the seasoning with salt and pepper.

 

Ladle soup into bowls.

 

Drizzle each bowl with olive oil, if desired, and garnish with freshly grated Parmesan cheese and fresh parsley and/or basil.

 

Serve immediately.

 

 

 

 

Serves 16

 

 

6          lbs                                fresh medium-sized clams, scrubbed

2          cups                             water

1          cup                               white wine

½         cup                               parsley stems

2          cloves                           garlic

1          leafy stalk                     celery

1          thick slice                     lemon

 

1          lb                                 bacon, chopped
2          large                             onions, chopped

8          stalks                            celery, chopped, leaf saved
4          large                             russet potatoes, cubed
4          small                             leeks, white and light green part only, sliced cross-wise

1          large bulb                     fennel (“anise”), chopped

¾         cup                               flour

4          whole                           bay leaves

6          Tbs                              chopped fresh thyme

4          Tbs                              chopped fresh fennel leaf

¼         cup                               chopped fresh parsley
6          cups                             fish stock (or sub chicken stock)

3          cups                             clam liquid

1          cup                               heavy cream

1          cup                               half-and-half

4          Tbs                              sherry

3          Tbs                              fresh-milled black pepper

 

 

 

Into a large pot with cover, put in the clams, water, wine, parsley, garlic, celery and lemon. Cover, turn heat to high, bring to boil and turn heat down to low for 5 minutes or until all clams have opened. Remove from heat, strain liquid and save it. Remove clams from shells, cut off hinge area (tough little strip along one edge) and cut in half.

 

 

 

 

 

 

 

 

Brown bacon slowly until not quite crisp and remove with slotted spoon to drain.

 

Pour off all but about 8 tablespoons of bacon fat.

 

Sauté onion, celery potato and leek in bacon fat until limp.

 

Add flour and cook, stirring regularly until flour is lightly browned and no longer smells “flour-y”. Add bacon fat or butter if floury coating seems too dry.

 

Add herbs, stock and clam liquid and simmer until vegetables are tender.

 

Add cream, sherry, pepper and clams and heat through.

 

Return bacon to mixture and serve.

 

 

Serves 16

 

 

4                      Tbs                             olive oil

2                      medium                        onions, finely chopped

2                      cups                             vegetable stock

4                      cups                             chicken stock

30                    ounces              diced tomatoes, with juice

30                    ounces                        cooked (canned) black beans, plus liquid

60                    ounces                        pumpkin puree

2                      cups                             cooked corn (drain and rinse if canned)

2                      cups                             heavy cream

2                      Tbs                             curry powder

1                      Tbs                             ground cumin

1                      tsp                               cayenne pepper

Coarse salt, to taste

 

 

 

 

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes.

 

Add broth, tomatoes, black beans, pumpkin puree and corn.

 

Stir to combine ingredients and bring soup to a boil.

 

Reduce heat to medium low and stir in cream, curry, cumin, cayenne and

salt, to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

2-½     lbs                                dried beans*, washed

3          lbs                                boneless pork leg meat, cut into small chunks

12        large cloves                  garlic, peeled and chopped

1-½     lbs                                tomatoes, roasted and peeled

2                                                          1 or 2   small                             habanero chiles, lightly roasted, seeded or not

Salt to taste

 

3          medium                        white onions, peeled and chopped

16        large                             radishes, chopped

2          bunches                        cilantro, washed well, stemmed and chopped

 

 

 

Place beans in a large pot and cover with 2 inches of water. bring to boil and boil for 2 minutes. Reduce heat to lowest and simmer, covered, for 1 hour.

 

Drain the beans (saving liquid) and place them along with the pork and garlic into a large pot with 2 quarts water. Cover and cook 1-½ to 2 hours or until tender.

 

Puree the roasted tomatoes and one or two of the chiles, add to the beans and continue cooking for 15 minutes.

 

Add salt to taste.

 

Place the chopped onion, chopped cilantro and chopped radishes on a platter, so that each diner may garnish the beans to taste.

 

 

 

* beans can be pinto, peruana, pinquito, “pink bean”, borlotti

 

 

Serves 16

 

 

8          Tbs                              butter

4          medium                        green bell peppers, seeded and sliced

2          medium                        yellow bell peppers, seeded and sliced

2          medium                        red bell peppers, seeded and sliced

2          large                             onions, sliced

4          cloves                           garlic, minced

1          pound                           mushrooms, sliced

2          medium                        zucchini, julienned (or Mexican, gray, Lebanese)

1          teaspoon                      chili powder

½         teaspoon                      ground cumin

Fresh ground pepper, to taste

2          cans                             enchilada sauce (mild or medium, your choice)

½         cup                               oil

16        large                             flour tortillas

4         cups                             shredded Asadero or Oaxaca cheese,

½         cup                               Cotija cheese – grated (or sub Parmesan cheese)

 

 

 

Melt butter in two very large skillets over medium-high heat and add bell peppers and onion. Sauté until just soft.

 

Add garlic, mushrooms and zucchini. Sauté until just browned. Remove from heat and add chili, cumin, pepper, and 6 tablespoons of the enchilada sauce. Mix thoroughly.

 

Heat enchilada sauce in a wide skillet over low heat. 

 

Pour about 2 tablespoons of the sauce into each of two rectangular casserole dishes or baking pans (about 9” x 13”).

 

In another skillet, heat oil on medium high.  Quickly slide the tortillas, one at a time, through the hot oil, to soften them, making sure both sides get covered.

 

Dip the tortillas into the enchilada sauce to cover at least one side. On a plate, fill the center of each tortilla with 1/16th of the vegetable mix. Roll it and place it aligned from side-to side into a casserole dish. Repeat with all 16 tortillas, with 8 enchiladas per pan.

 

 

 

 

Pour remaining enchilada sauce around the edges of the tortillas. Mix the cheeses and cover the tortillas completely.

 

Place in pre-heated 400°F oven for 15 to 20 minutes, until cheese becomes bubbly. 

 

 

 

Serves 16

 

 

2          cup                               cornmeal

2/3       cup                               all-purpose flour

4          Tbs                              sugar

1          tsp                                salt

1          tsp                                white pepper

4          tsp                                double-acting baking powder

1          tsp                                baking soda

4          large                             eggs, beaten

2          cups                             buttermilk

1          cup                               vegetable oil

2          cups                             creamed corn

1          medium                        yellow onion, minced

4          Tbs                              minced hot chili peppers (jalapeno or Serrano)

2          Tbs                              minced red bell pepper

1          cup                               Monterey jack cheese, shredded

 

 

 

Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder.

 

Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not over-mix.

 

Bake in two large iron skillets -- Melt two tablespoons butter in each pan on the stovetop first. Off the heat, pour in the mixture and finish in the oven.

 

OPTIONAL: Place mixture in two 10-inch greased baking pans.

 

Bake in a preheated 350°F oven for 35 minutes or until golden brown.

 

 

Serves 16

 

 

2          lb (4 cups)                    small navy beans, soaked overnight

½         cup                               olive oil

2          large                             onions, finely diced

6          small                             dried red chilies, seeded

20        cloves                           garlic, minced

2          Tbs                              sweet paprika

1          tsp                                freshly ground black pepper

2          Tbs                              ground cumin

12        oz                                 tomato paste, canned

4          medium                        tomatoes, coarsely chopped

12        cups                             water or vegetable broth

3          whole                           bay leaves

¼         tsp                                cayenne; or to taste

10        whole                           flat-leaf parsley sprigs

¼         cup                               chopped fresh flat-leaf parsley

1          Tbs                              salt

¼         cup                               chopped fresh cilantro

Cider vinegar (optional)

 

 

 

Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe.

 

(For the quick-soak method, place the beans in a large soup pot and cover with 3 inches of hot water. Bring them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the beans stand in the cooking water for at least 1 hour, preferably longer. Drain the beans and proceed with the recipe. The older the beans, the longer they will take to cook.)

 

In a large soup pot over medium high heat, heat the oil, then cook the onion, stirring occasionally, until tender; 6 to 8 minutes.

 

Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes.

 

 

 

 

 

 

Add the tomato paste and cook, stirring, until the mixture thickens, 1 to 2 minutes.

 

Stir in the tomatoes and 2 cups of the water or broth and bring to a boil.

 

Add the beans, the remaining water or broth, the bay leaves, cayenne, and the 10 whole parsley sprigs tied together with cotton string.

 

Lower the heat to medium low, cover, and cook the beans until tender, 1 to 2 hours.

 

Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley along with the cilantro.

A dash of vinegar is traditionally added to each bowl of Loubia on serving.

 

 

 

 

Serves 16

 

 

2-½      lb                                 baking potatoes, cut into ¼-inch slices

Oil, for baking sheets

30        oz                                 puff pastry shells

1          cup                               olive oil

2          lbs                                onion, finely sliced

3          cloves                           garlic, thinly sliced

1          Tbs                              marjoram

Salt and Pepper to taste

5          large                             egg yolks

¾         cup                               half-and-half

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

½         cup                                           olive oil

2          medium                                    onions, finely diced
3          small cloves                              garlic, crushed fine
3          cups                                         roasted corn, removed from the cob

9          large                                         poblano chilies (at least 4 inches by 5 inches

in size), roasted and peeled

3          Tbs                                          flour
½         cup                                           milk
¾         cup                                           firm white cheese (Monterrey Jack,

Queso Quesadilla and Asadero work well)

 

 

To roast the chilies: place them over medium high heat, under the broiler, or over an open flame (such as your grill). Turn the chilies frequently to prevent over cooking on any one side, and let the entire chile pepper become charred and blackened.  Remove from the heat and place in a slightly damp towel, allow to cool to loosen the skin.  Once cool, carefully peel the skin from the chili, remove the stem end, and slice open to remove the seeds. Dice the chili into ½-inch by ½-inch pieces; set to the side.

            Heat the olive oil in a large heavy skillet over medium high heat.  Add the onion and sauté until just beginning to become translucent, and then add the garlic. Sauté for another minute.

 

Add the corn and chili and sauté these for 1 to 2 minutes, just enough to heat thoroughly and slightly brown the edges. Remove the onion, garlic, corn and chile from the pan and set to the side. 

 

Add the flour and stir constantly until it begins to brown slightly.

 

 

 

 

 

 

 

Slowly pour the milk into the cooked flour while stirring constantly. Continue to stir until the mixture begins to form a thickened “gravy”. 

 

Add the cheese and stir until melted.

 

Return the onion, garlic, chili and corn to the pan and stir until all of these are covered with the cheese sauce.

 

Add salt and pepper to taste.

 

Serve as a side dish as is or use it as sauce over potatoes, meat or other vegetables.

 

 

Serves 16

 

 

8          cups                             fresh corn kernels (or 1 pound frozen corn kernels,

thawed, divided)

¾         cup                               sugar
1 ½      Tbs                              salt
3          cups                             milk
2          cups                             heavy cream
12        large                             eggs
1          whole                           vanilla bean, split lengthwise and seeds scraped

(or 1-½ teaspoon pure vanilla extract)

1 ½      cups (3 sticks)              unsalted butter, melted and cooled to touch
12        Tbs                              all-purpose flour
¾         cup                               chopped green chilies (2 or 3 roasted Anaheim or

poblano chiles), peeled, and seeds removed*

½         tsp                                freshly ground nutmeg

 

 

 

 

Preheat the oven to 350°F and butter a 4-quart shallow casserole or quiche dish. Or three 1-½-quart dishes or pans.

            In the food processor, pulse ½ of the corn until it forms a paste (this will take approximately 8 to 10 pulses on most food processors).

            In a medium-sized bowl, mix the corn paste, the remainder of the whole corn kernels, sugar, salt, milk, cream, eggs and vanilla seeds or extract. Mix well, taking care to make sure the processed corn paste is mixed in thoroughly.

 

 

 

 

 

 

 

 

Add the flour, butter and diced green chilies, stirring until combined. 

 

Pour the mixture into the prepared casseroles or quiche dishes or pans. Sprinkle the nutmeg over the custard.

 

Bake on the middle rack of your oven until the center is just set, about 40 to 45 minutes (30 minutes at the same temperature if you are using a convection oven). Remove from oven.
 

Allow to the corn custard to set for approximately 5 minutes before serving.

 

 

 

Serves 16

 

 

1          large                 yellow onion, chopped
2          medium            fresh poblano/pasilla chili, chopped small

1          large                 red bell pepper

6          Tbs                  olive oil

4          medium            Mexican squash (or zucchini), cut lengthwise

Salt and pepper to taste

Chopped cilantro for garnish

 

 

 

 

Cook onion, chilies and peppers in a large skillet in some oil on medium heat until softened.

 

Add squash and cook on medium-low heat for about 10 minutes.

 

Add the corn and butter, season with salt and pepper, and toss until heated through.

 

For extra heat, add a bit of chili powder with the salt and pepper.

 

Garnish with chopped cilantro (optional).

 

 

 

 

Ribbon pastas – such as fettuccine, linguine, tagliatelle, spaghetti - take thin clingy sauces, like Bolognese or Alfredo, very well, but because of the need to roll them, make it awkward to get bites of stuff in the same bite as the pasta, so aren't good for sauces that have a lot of chunks in them.

Open, flat shapes - bowties, for example - are good for chunkier sauces, where the pasta is another kind of chunk, and salads. They're not perfectly flat because perfectly flat pasta sticks to itself in unpleasant kinds of ways (try boiling broken up pieces of lasagna to see what I mean), so the bit of shape gives it enough structure to stay separated, even in a light oil dressing. Scoop or closed shapes on the other hand, aren't great for oil dressing because they tend to hide unpleasant pockets of oil, and not allow even distribution of it.

Open scoop shapes - shells, cavatelli, for example - are used where you have sauce you want to get inside the shape band be scooped up with it. Thicker sauces, with small bits of stuff in them, or baked pastas where you want cheese to ooze inside the shells.

Closed shapes - penne, trenne, macaroni - hold shape well against heavy sauces and baking. The strongest use for them is sauces that will thicken with time - so baked pastas, or cheese sauces - because the initial thin sauce will get inside the shape, and then thicken there, somewhat filling it with saucy goodness.

Spiral pastas - fusilli, radiatore - are the most structured and hold their shape best for things like baked dishes where most pastas would lose form. Chunks of sauce get caught up in the spirals and they'll hold thicker sauces, as well.

Most of the basic shapes come in multiple sizes, and you're looking for a size such that whatever openings or cavities exist in your pasta are about the same size as the chunks in your sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

** can be served with peas (if frozen, thaw) at less cost.

Serves 16

 

 

3          lbs                                ziti pasta

6          tsp                                chopped jalapeno or Serrano peppers

1          cup                               chopped fresh cilantro

1          cup                               sliced ripe olives

1-½     cup                               prepared basil pesto

1-½     cup                               evaporated milk or heavy cream

1          cup                               grated Cotija cheese

4          Tbs                              olive oil

3          lbs                                chicken breasts, skinless, boneless,

2          medium                        onions, chopped

6          cloves                           garlic, thinly sliced

2          medium                        green bell pepper, sliced

2          medium                        red bell pepper, sliced

 

 

 

Bring a large pot of water to a boil.

 

In small bowl combine peppers, cilantro, olives, pesto, milk and Cotija cheese; set aside.

 

Heat olive oil in 2 or 3 large skillets and add chicken. Stir fry over medium high heat until light brown.

 

Add onion, garlic and peppers and stir fry until chicken is thoroughly cooked and peppers are crisp tender.

 

When you start cooking the chicken, start cooking the pasta in the boiling water. When al dente, drain, reserving ¼ cup pasta cooking liquid.

 

Mix the cooked and drained pasta with the pesto mixture along with enough pasta cooking liquid to make a sauce. Cook and stir for 1-2 minutes until heated through.

 

Combine the pasta and the chicken and vegetables.

 

Serve immediately.

 

 

 

Serves 16

 

 

3          lbs                                pasta (orecchiette or farfalle, penne)

4          Tbs                              light olive oil

2          lbs                                mild Italian sausage, bulk or skinned links

8          Tbs                              butter

2          small                             onions, sliced thinly

1          large bulb                     fennel, sliced very thin

3          cups                             heavy cream

¼         cup                               mascarpone cheese

4          Tbs                              grated parmesan

1          cup                               chopped pistachio nuts

Salt and white pepper to taste

 

 

 

Put on pasta water to boil.

 

Heat a couple of large skillets with the olive oil. Cook crumbled sausage until done but not overly browned. You can mop up the drippings if you don’t want this dish overly oily.

 

Add butter, onion and fennel and cook until soft.

 

Add heavy cream and cook on medium heat to reduce by 1/3.

 

Cook pasta.

 

Add mascarpone, parmesan and pistachios and stir until mascarpone and parmesan become creamy with the sauce.

 

Season.

 

Add cooked pasta and toss well.

Serves 16

 

 

2          lbs                                            penne pasta (or spaghetti, rigatoni,

 

¾         cup                                           extra virgin olive oil      

3          small                                         onions, sliced very thin

12        cloves                                       garlic, sliced very thin               

16        whole                                       anchovy fillets, chopped/smashed

pinch of red pepper flakes                               

¼         cup                                           capers, rinsed and drained

8          oz                                             pitted black olives, quartered (such as Gaeta,

Alfonso or Kalamata)

56        oz                                             canned diced tomatoes            

2          tsp                                            sea salt

1          Tbs                                          dried oregano

1-½     Tbs                                          freshly ground black pepper

4          Tbs                                          finely chopped fresh flat-leaf parsley

to sprinkle on top

 

 

 

Divide between two large skillets.

 

Heat the oil in the skillets over medium heat and cook the onion until slightly soft, stirring occasionally.

 

Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.

 

Add the pepper flakes, capers, olives, tomatoes, salt and pepper and oregano and bring to a boil.

 

Immediately reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.

 

While the sauce is simmering, cook the pasta.

 

Drain the cooked pasta into a colander and toss with the sauce.

 

Serves 16

 

 

2          lbs                                cavatappi pasta (or farfalle, mostaciolli, mezze rigatoni)
4          medium                        leeks, white and light green parts
3          Tbs                              extra-virgin olive oil
8          oz                                 crimini mushrooms, sliced thick

8          oz                                 shiitake mushrooms, sliced thin

1          oz                                 dried porcini mushrooms (soaked in 1/2 cup water)
5          cloves                           garlic, sliced thinly
2          medium                        shallots, finely chopped
1          Tbs                              butter
8-10     large                             whole fresh sage leaves
1          cup                               heavy cream
4          oz                                 plain goat cheese, crumbled
1/2       bunch (1/3 cup)            chopped fresh parsley
1          tsp                                truffle oil (or 1 tablespoon butter, melted)

2          Tbs                              freshly-grated parmesan
Fresh sage leaves, for garnish

 

 

            Soak porcini mushrooms in warm water. Remove, squeeze out liquid and chop biggest pieces. Reserve liquid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Each pan serves 8; double this exact recipe for 16

 

 

1          medium                                    onion, chopped

3          Tbs                                          olive oil

½         lb                                             ground beef

½         lb                                             Italian sausage, casings removed

½         lb                                             ground veal

2          cloves                                       garlic, minced

4          oz                                             mushrooms, chopped

15        oz                                             tomato sauce

12        oz                                             tomato paste

½         cup                                           dry red wine

½         cup                                           water

1          tsp                                            oregano, leaves

1          tsp                                            basil, crushed

1          tsp                                            salt

½         tsp                                            pepper

½         tsp                                            sugar

8          oz                                             mozzarella cheese, thinly sliced

1          lb                                             Ricotta cheese

½         cup                                           freshly-grated Parmesan cheese

12        oz                                             lasagna noodles

 

 

 

Sauté the chopped onion in the olive oil. Add and cook the ground meats, garlic, and mushrooms. Drain.

 

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

 

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles (use more wide noodles). Drain, rinse, and drain again.

 

 

 

 

 

 

Butter a 9 x 13-inch baking dish.

 

Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the ricotta cheese (in dollops), 1/3 of the mozzarella. Repeat twice more. Cover with the Parmesan cheese.

 

Bake uncovered in a 350°F oven for 40-50 minutes, or until bubbly.

 

 

 

 

 

Each pan serves 8; double this recipe exactly to serve 16

 

 

8-12     uncooked                     lasagna sheets
           

4          Tbs                              butter

2          Tbs                              olive oil
2          tsp                                garlic, very thinly sliced
2          small                             yellow onion, finely chopped
1-½      cup                               “wild” mushrooms**
2          medium-large                zucchini, sliced
2          pounds                         spinach, blanched, drained and finely chopped
2          cup                               fontina, taleggio, provolone or Asiago cheese,

or any combination thereof; shredded/chopped

1          Tbs                              fresh basil, shredded
½         tsp                                dried thyme

2          Tbs                              flour
2          cups                             hot milk
1          cup                               Parmigiano-Reggiano
2          cups                             mozzarella cheese, shredded
                        salt and freshly ground pepper to taste (I like lots of pepper)

 

 

Cook the lasagna sheets in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well.

 

Melt half the butter in a pan with the olive oil. Sauté the garlic, onions and mushrooms on low heat for about 3 minutes.

 

Add the zucchini and sauté on low heat for about 3 minutes or until they are tender.  Stir in the spinach, cheeses (except PR and mozzarella), basil, thyme, salt, and pepper.

 

To make the white sauce, heat the remaining butter in a saucepan and stir in the flour. Cook on low heat for about 1 minute. Gradually mix in the hot milk stirring constantly till smooth. Stir in the parmesan cheese, salt and pepper.

 

 

 

 

 

Spread a little bit of the white sauce on the bottom of a buttered/oiled 9x13, tall baking dish.

 

Place a layer of cooked noodles (about 1/3 of them) on top of this.

 

Over this, spread half of the zucchini, spinach and mushroom mixture.

 

Then 1/3 of the mozzarella and parmesan.

 

Cover with another layer of the lasagna and then with half the white sauce.

 

Repeat to end – zucchini, spinach, mushroom mixture, then mozzarella-parmesan, then noodles – then finish with a layer of the remaining white sauce and the remaining mozzarella and parmesan cheese.

 

Bake in a preheated oven at 400°F for about 30 minutes or until golden brown.

 

 

 

** NOTES: Good "wild" mushrooms include matsutake, chanterelle, portabello, crimini (“baby bellas”), reconstituted porcinis (good luck finding fresh ones).

 

Serves 16

 

 

4          Tbs                                          olive oil

3          large                                         mild Italian sausage links

2          medium                                    yellow onion, chopped

30        oz                                             tomato, peeled and diced

30        oz                                            tomato sauce

24        oz                                             tomato paste

4          cloves                                       garlic

1          stalk                                         celery, cut in half

1          whole                                       bay leaf

3          sprigs                                       parsley, Italian flat leaf

3          sprigs                                       oregano

1          cup                                           Chianti

2          tsp                                            sugar

¼         cup                                           basil, fresh, chopped

1          tsp                                            crushed red pepper flakes

Fresh ground black pepper to taste

Salt to taste

 

3          lb                                             spaghetti

 

 

 

Heat olive oil in bottom of large stock pot on medium-high. Brown sausage and remove with slotted spoon.

 

Put in onion and sauté until soft.

 

Add tomato (with juices), tomato sauce, tomato paste and a bouquet garni of garlic, parsley, oregano, and the bay leaf (enclosed within the halves of the celery stalk).

 

Bring to a boil, reduce heat, and simmer for 2 hours on low. Keep a lid on the pot but keep it slightly askew.

 

Return sausage to pot, add Chianti, pepper flakes, sugar, basil, pepper and salt. Simmer for another 2 hours. Keep a lid on the pot but keep it slightly askew.

 

If you've made meatballs (recipe follows), add them to the last hour of cooking.

 

Makes about 6 dozen meatballs

 

 

½                                             baguette, crust removed
1-¼      cups                             milk
1-½      pounds                         ground beef sirloin
1-½      pounds                         ground pork (or mild Italian sausage or ground veal or

 

 

Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft.  In a second bowl mix the beef and pork together.

 

Twist up the parsley and the basil into a little pile, roughly chop it and add to the meat.

 

Add garlic and mix thoroughly with your hands.

 

Squeeze the milk out of the bread and add it in small pieces.

 

Add eggs, parmesan, salt and pepper and mix everything together thoroughly.

 

Shape the meatballs into 1-½-inch balls and then roll them in the bread crumbs.

 

(For uniformly-sized meatballs, press the meatball mix into a lightly oiled [olive oil] ice cube tray.)

 

In a large skillet, heat the olive oil over medium high heat until it begins to smoke

slightly.  Fry the meatballs to seal the crust, turning them to brown all over.

 

Or bake the meatballs for about 25-35 minutes in a 375°F oven, on a lightly oiled baking sheet with raised sides.

 

 

Makes about 1-½ cups pesto; 1 cup of pesto will cover about 1 pound of pasta;

1 pound of pasta – with pesto -- will feed 4

 

¼         cup                               pine nuts

6          cloves                           garlic, peeled and coarsely-chopped
2-½    cups                             fresh basil leaves
½         cup                               fresh Italian flat leaf parsley
¾         cup                               extra virgin olive oil
1          tsp                                lemon juice (about ¼ lemon)
1          cup                               Parmigiano Reggiano, freshly grated

 

 

Get a small skillet extra hot. Add the pine nuts, immediately remove from heat and occasionally toss to toast all over.

 

Remove the pine nuts from the pan, return the pan to medium heat and add about ¼ cup olive oil and the garlic. When the garlic just begins to sizzle, turn off the heat.

 

When the olive oil with garlic cools, place all ingredients in a blender and blend until smooth.

 

 

 

 

Serves 16

 

 

4          large cloves                  garlic, thinly sliced
3          medium                        onions, sliced thinly
¼         cup                               oil
2          tsp                                salt
1          Tbs                              freshly-ground pepper
1          lb                                 mushrooms, sliced

2          lbs                                peas, thawed if frozen

3          cups                             tomato sauce
2          lbs                                elbow macaroni*, cooked to al dente

 

 

 

 

 

 

 

 

 

Serves 16

 

 

2          pound                           hot Italian sausage links

2          lb                                 rigatoni pasta

6          cups                             marinara sauce (see Vittoria’s recipe)

2          bulbs                            fennel, trimmed and thinly sliced

2          medium                        roasted red bell peppers, chopped

1          large                             yellow onion, chopped

1          cup                               chopped fresh basil leaves

4          cloves                           garlic, thinly sliced

Salt and pepper to taste

2          cup                               shredded mozzarella cheese

1          cup                               freshly-grated Parmesan cheese

1          cup                               grated Asiago cheese

 

 

 

 

 

 

 

 

 

 

Serves 16

Ingredients

 
4          lb                                 shrimp (you can substitute with crab meat

 

 

 

Boil a large pot of water for the spaghetti.

 

Clean the shrimp well and place in a large saucepan with the olive oil and the tomato pulp.

 

Stirring constantly, add the pepper and curry, then pour in the bourbon and continue cooking on a low heat.

 

Once the pasta water starts boiling, add some salt and put in the spaghetti. When the spaghetti is al dente, drain the water and place it in a pot with the fresh cream and grated cheese, mixing well.

 

Pour the hot tomato shrimp (or crab/fish) sauce over the spaghetti, mix and serve hot.

 

Serves 16

 

 

5          medium                                    onions, chopped
5          lbs                                            tomatoes, chopped (can be canned)
3          tsp                                            dried basil
6          Tbs                                          olive oil
8          medium                                    carrots, chopped finely
1          tsp                                            sugar
6          cloves                                       garlic, thinly sliced
4          oz                                             tomato paste
Salt and pepper to taste

 

 

2          medium                                    onions, quartered
6          Tbs                                          olive oil
10        oz                                             mozzarella, cubed
1          cup                                           shelled pistachios, finely chopped
30        sheets                                       lasagna noodles (plus a couple extra)

1          cup                                           grated Parmesan or Asiago cheese
2-½     lbs                                            boneless chicken breast
5          large                                         eggs, beaten
5          oz                                            lean bacon
¾         cup                                           whipping cream
Salt and pepper to taste
½         tsp                                            freshly grated nutmeg

 

 

 

 

 

 

 

 

Tomato Sauce

In a large saucepan over low heat, combine the olive oil and onions. Sauté until the onions are translucent.

 

Add the garlic, tomatoes, carrots, tomato paste, and seasonings. Cook, stirring occasionally, until thick and the vegetables have softened (30-40 minutes).

 

Cool and place in food processor. Process the sauce until smooth; reserve.

 

Cut the chicken and bacon into chunks and quarter the onion. Place in a food

processor and process until finely chopped.

 

Heat the olive oil in a large skillet. Add the chicken mixture and sauté over low heat, stirring constantly to break apart any lumps, until cooked through. Remove from heat and cool slightly.

 

Combine the beaten eggs and cream and add to the cooled chicken mixture along with the mozzarella. Season to taste and add chopped pistachios.

 

Heat water in a large pot. Keep the water at a gentle boil and add the lasagna noodles with a good handful of salt. Simmer until just tender and remove to a bowl of cold water (this will keep the pasta from sticking).

 

Preheat oven to 375° F. Butter two large baking dishes.

 

Pat-dry the pasta and cut each piece in half to give you 60 rectangular pieces, each about 5 to 6 inches long. 

 

Fill each rectangle with 2-3 tablespoons of the chicken mixture. Roll up each rectangle into a cylinder and pack closely in the baking dish.

 

Top the cannelloni with the tomato sauce, covering completely. Sprinkle grated cheese over the top and bake until lightly browned and bubbling (20-25 minutes).

 

Serves 16

 

 

1          cup                               extra virgin olive oil

16        whole                           anchovy fillets

5          cups                             day-old breadcrumbs

4          cloves                           garlic, thinly sliced

1          lb                                 frozen peas

2 ½      lbs                                spaghetti

1          cup                               torn basil leaves

2          cups                             Kalamata olives, pitted and chopped

Salt and pepper to taste

 

 

 

Heat oil in two large frying/sauté pans and add the anchovy fillets. Stir over low heat for 1 minute or until broken up.

 

Add breadcrumbs, garlic and frozen peas. Stir until breadcrumbs are toasted and golden.

 

Meanwhile, cook spaghetti in plenty of salted boiling water for 10-12 minutes or until al dente. Drain and dump into a large serving bowl. Add basil leaves and olives and toss. Season with salt and pepper.

 

Serve immediately, with finely grated parmesan.

Serves 16

 

 

1          cup                               onion, finely chopped
1          cup                               celery, finely chopped
½         cup                               carrots, finely chopped
6          cloves                           garlic, finely minced
6          Tbs                              olive oil
4          cups                             canned crushed or petite-diced tomatoes

6          cups                             chicken broth

2          cans                             white (or cannellini beans) beans, rinsed and drained

4          cups                             ditalini (“salad”) pasta or small shells

½         tsp                                crushed red pepper flakes, or to taste (optional)
Coarse salt and fresh ground pepper to taste
8          Tbs                              fresh basil, chiffonade (thin cross cuts)

 

 

 

In large saucepan sauté onion, celery and carrots in olive oil until soft, about 8 minutes.

 

Add garlic for 30 seconds and then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes.

 

Add fresh basil just before removing from heat.

 

SKILLET LASAGNA


 

Serves 16

 

 

4          Tbs                              olive oil
3          lbs                                bulk sweet Italian sausage

3          medium                        onions, chopped
3          medium                        red bell peppers, seeded and chopped
6          medium cloves garlic, thinly sliced

2          tsp                                salt
1          Tsp                              freshly-ground black pepper
6          14.5 ounce cans           diced or crushed tomatoes, drained

1          lb                                 shredded mozzarella (about 4 to 5 cups)
24        oz                                 ricotta cheese (about 3 cups)
1          cup                               chopped fresh basil

 

 

            Heat the oil in two large, deep skillets over medium-high heat until shimmering. Add the sausage, breaking the meat into small pieces with a wooden spoon, and cook until it loses its raw color but has not browned, about 5 minutes. Transfer the sausage to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from each skillet and return to medium heat until shimmering.  

 

Add the onion, bell pepper, garlic, salt and black pepper; cook until the bell pepper begins to soften, about 4 minutes.

 

Add the tomatoes, reserved tomato juice and pasta; bring to a simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

 

Remove the skillet from the heat and stir in the mozzarella, and sausage.

 

Dot with heaping tablespoons of ricotta, cover and let stand off the heat for 3 minutes.

 

Sprinkle with basil and then serve.

 

 

Serves 16

 

 

2          lbs                                cooked penne rigate pasta

8          cups                             cheese sauce (recipe on next page)

 

4          oz                                 sharp cheddar (white or yellow), grated (about 1 cup)

4          oz                                 gruyere cheese, grated (about 1 cup)

4          tsp                                chili powder

 

 

 

Preheat oven to 350°F.

 

Oil or butter four 8-inch baking dishes or two 9 x 13 baking dishes.

 

Cook the pasta 2 minutes less than package directions. (It will finish cooking in the oven.) Drain and set aside.

 

Combine cooked pasta and cheese sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dishes.

 

Sprinkle the top with the cheeses and then the chili powder.

 

Bake, uncovered, for 25 to 30 minutes. Let sit for 5 minutes before serving.

 

 

 

 

 

 

CHEESE SAUCE (for Gourmet Mac and Cheese)
makes about 4 cups (to be double for the 16 servings above)

 

 

 

¼         cup (½ stick)                unsalted butter

1/3       cup                               all-purpose flour

3          cups                             milk

7          ounces                          Emmental cheese, grated/shredded

7          ounces                          Manchego cheese (not “aged” Manchego),

grated/shredded                                   

2          ounces                          Fontina cheese, grated/shredded

½         tsp                                kosher salt

1          pinch                            dry mustard
1          splash                           hot pepper sauce
1          splash                           Worcestershire sauce

 

 

 

Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour.

Continue whisking and cooking for 2 minutes.

 

Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10

minutes, stirring frequently. Remove from the heat.

 

Add the cheese, salt, mustard, hot pepper sauce and Worcestershire sauce. Stir until

the cheese is melted and all ingredients are incorporated, about 3 minutes.

 

Use immediately, or refrigerate for up to three days.

 

 

 

 

 

 

 

 

 

Serves 8; double this recipe exactly to serve 16

 

 

1          cup                               cornmeal, yellow, coarse grind

1          cup                               cold water

2 ½      cups                             vegetable broth, clear

1          tsp                                salt

2          Tbs                              olive oil

½         cup                               mozzarella cheese, part skim milk, grated

 

 

 

Mix corn meal and cold water thoroughly.

 

Bring vegetable broth, salt, and olive oil to boil. Add corn meal blend very slowly, stirring constantly. Reduce heat to medium and cook polenta for 20 minutes or until thick, stirring continuously. 

 

Polenta is done when it begins to pull from the bottom and sides of the pan.

 

Remove from heat, add mozzarella, cover, shake pan to loosen polenta from the bottom. Let stand for 5 minutes.

 

Pour polenta into shallow casserole dish (spray with olive oil spray).

 

Refrigerate for use later, serve as is with butter and parmesan, or broil or bake with topping.

 

 

 

 

 

 

Serves 8 (double exactly to serve 16)

 

 

2          Tbs                                          butter

4          Tbs                                          olive oil

1          small                                         onion, chopped

½         medium                                    green bell pepper, chopped

½         medium                                    red bell pepper, chopped

1          Tbs                                          hot green pepper, minced

1          small stalk                                 celery, chopped

1          cup                                           eggplant, cubed

2          small                                         zucchini, chopped

2          cloves                                       garlic, sliced thinly

¼         pound                                       mushrooms, quartered

1          medium                                    tomato, chopped, de-juiced

2          Tbs                                          parsley, fresh, chopped

½         tsp                                            black pepper, fresh milled

¼         tsp                                            basil

¼         tsp                                            oregano

6          large                                         Kalamata olives, pitted, sliced

 

 

 

Heat butter and olive oil in large skillet over high heat.

 

Add onion, bell peppers, hot pepper, and celery. Sauté 2-5 minutes until onion is soft.

 

Add eggplant, zucchini, garlic, and mushrooms. Toss regularly and cook 5 minutes.

 

Add tomato, parsley, black pepper, basil, and oregano. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

 

Add olives just before serving.    

 

 

Serve over polenta, rice, or potatoes, or as a side dish

 

NOTES: For topping polenta, broil already-set polenta first for 5 minutes, then top with vegetables and parmesan cheese, and bake altogether for 10 minutes at 400°F.

 

 

Serves 8; double the recipe for 16

 

 

10        cups                             low sodium chicken broth

1          cup                               white wine

pinch                            saffron

8          Tbs                              olive oil

1          small                             onion, finely chopped

2          small                             carrots, diced fine

2          cups                             Arborio rice

8          Tbs                              butter

8          medium                        mushrooms, chopped

2          small cloves                  garlic, minced

4          cups, loosely-packed    spinach, chopped

4          Tbs                              parsley, chopped

2          Tbs                              basil, chopped

3          Tbs                              freshly-grated parmesan cheese

 

 

 

Combine and heat chicken broth, wine and saffron in a large saucepan. Keep barely warm.

 

In a wide skillet over medium-high heat, heat six tablespoons of the olive oil to sauté the onion and carrots; sweat the onions until soft.

 

Meanwhile in a separate large sauté pan, heat butter and remaining olive oil. Quickly cook the mushrooms and garlic. Turn heat to low, add spinach, parsley and basil, toss, and cook until just wilted. Remove from heat.

 

Add the rice to the carrots and onions and cook, 3 to 4 minutes, stirring occasionally, until the rice is opaque.

 

Reduce heat to medium-low and add ½ cup of the stock-wine mix. Stir and cook until liquid is nearly gone. Add another ½ cup stock-wine, stir, cook, until liquid is nearly gone. Repeat until stock from the saucepan is used except for maybe ¼ cup.

 

Add mushroom and spinach mix plus the parmesan cheese and the remaining stock to the rice, mix thoroughly and serve immediately.

 

NOTES : Make your own chicken broth if you can.

 

Serves 8; double in two pans for 16 servings

 

 

4          Tbs                              olive oil

½         small                             onion, minced

4-6      cloves                           garlic, minced

4          Tbs                              finely-diced tomato

2          cups                             rice

3-¾     cups                             chicken stock

pinch                                        cumin

½         tsp                                chili powder

 

 

 

Heat olive oil in large skillet, add onion and cook on medium until soft.

 

Add tomato and garlic and mash until it’s all a smooth paste.

 

Add rice and coat well in tomato paste. Cook on medium-high until rice turns

opaque.

 

Add chicken stock and seasonings and cover. Turn heat to lowest setting.

 

Cook for 40 minutes.

 

Uncover and stir to make sure rice has absorbed all the liquid; it should be dry

fluffy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

2          tsp                                dried thyme

1          tsp                                dried rosemary

1          tsp                                dried sage

1          tsp                                dried oregano

1          tsp                                salt

1          Tbs                              freshly ground pepper

6          Tbs                              oil

16        medium                        boneless, skinless chicken thighs, quartered

1-½     cup                               dry white wine

1          28-oz can                     plum tomatoes in juice; chopped, juices reserved

2-½     cups                             canned reduced-sodium chicken broth

1          whole, medium             bay leaf

2          lbs                                bulk sweet Italian sausage

2          medium                        onions, chopped

1          large                             red bell pepper, cored, seeded and chopped

4          cloves                           garlic, thinly sliced

6          19-oz cans                   cannellini beans, drained and rinsed

¾         cup                               dried bread crumbs

¼         cup                               chopped fresh parsley

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

3          lbs                                Italian sausage links
6          stalks                            celery, chopped
2          medium                        onion, chopped
2          medium                        green pepper, chopped
2          28-oz cans                   crushed tomatoes
4          cups                             long grain rice
1          Tbs                              salt
2          Tbs                              ground red pepper

4          cups                             water
2          lbs                                large shrimp (I like size 21-25), peeled and de-veined
1          cup                               frozen peas

 

 

 

 

 

 

Cover and bake 10 minutes longer or until shrimp turns pink, rice is tender and liquid is absorbed.

 

 

Serves 16

 

 

1          stick                             butter
3          medium                        onions, minced

2          medium                        red bell pepper, cut into thin strips
½         cup                               Madras (red-orange) curry powder
1          cup                               flour
1          Tbs                              salt
1          Tbs                              sugar
1          tsp                                ground ginger

3          cups                             chicken broth
3          cups                             coconut milk
2          lbs                                boneless, skinless chicken thigh meat,

1          Tbs                              lemon juice
3          Tbs                              sherry (optional)

2          cup                               unsalted cashews, dry-toasted

 

 

 

 

 

 

 

 

 

Serves 16

 

 

2          pounds                         skinned and boned chicken thighs,

cut into 1-inch cubes

1          pound                           skinned and boned chicken breasts,

cut into 1-inch cubes
1          Tsp                              salt
1          Tbs                              ground black pepper
1          tsp                                ground red pepper
6          Tbs                              vegetable oil
1          lb                                 cooked ham, cut into ½-inch cubes
4          small                             yellow onions, chopped (about 3 to 4 cups)
3          medium                        green bell pepper, seeded and chopped
3          ribs                               celery, chopped (about 1 to 2 cups)
12        cloves                           garlic
3          16-ounce cans              diced tomatoes, with liquid

6          cups                             chicken broth
2          pounds                         medium-size (16-20) fresh shrimp,

peeled and de-veined
1          cup                               chopped green onion tops
4          Tbs                              chopped fresh parsley
2          tsp                                hot pepper sauce (or more)
3          cups                             uncooked long-grain rice, rinsed and drained

 

 

 

Sprinkle chicken evenly with salt and ground peppers.

 

Cook chicken in hot oil in two Dutch ovens over medium heat 8 to 10 minutes or until brown on all sides. Remove chicken with a slotted spoon to a large bowl.

 

Add ham to Dutch ovens and cook, stirring constantly, 5 minutes or until lightly browned. Remove ham and set aside with chicken.

 

Add onions and next 3 ingredients to Dutch ovens and cook 5 minutes, stirring to loosen any browned bits.

 

 

 

 

 

Drain tomatoes, reserving liquid and add to pots. Stir reserved liquid and chicken broth into Dutch oven. Add chicken and ham; cover and cook over low heat 45 minutes.

 

Mash cooked garlic against side of Dutch ovens and blend into the mixtures.

 

Add shrimp, green onions and remaining ingredients and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.

Serves 16

 

 

¾         cup                               oil
6          cloves                           garlic, thinly sliced
8          lbs                                chicken pieces (your choice)
1–½     lb                                 Italian sausage
3          cup                               sliced onions
3          cup                               sliced green pepper
1          lb                                 mushrooms, sliced
3          cans                             petite dice tomatoes
24        oz                                 tomato sauce
1          Tbs                              salt
1          Tbs                              dried basil leaves
½         Tbs                              dried oregano leaves
1          Tbs                              fresh-ground black pepper

 

 

 

 

 

 

Serves 16

 

 

½         cup                               olive oil
2          broiler-fryer chickens, about 2 ½ to 3 pounds each, cut into serving pieces,

or 6 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry

1-½      cup                               flour for dredging
Salt
Freshly ground black pepper
Paprika

 

 

½         cup                               olive oil

4          small                             yellow onions, fine chopped
4          cloves                           garlic, thinly sliced
3          cups                             medium or long-grain white rice
7          cups*                           chicken stock
4          Tbs                              tomato paste or

1 cup of diced fresh or cooked tomatoes, strained

1          tsp                                oregano
1          Tbs                              salt

 

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

 

 

 

Heat the olive oil in two large skillets (that have covers) on medium high heat.

 

 

 

 

 

 

 

 

Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper and paprika. Dredge the chicken pieces lightly in the flour mixture and put into the pans to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

 

Add the rice to the pans to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown.

 

Add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

Place the chicken pieces, skin-side up, on top of the rice.

 

In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock

mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.

 

Fluff the rice with a fork. If you want, you can sprinkle with some thawed peas as you fluff. Add more salt and pepper to taste.

 

 

 

Serves 16

 

 

8          halves                           chicken breast, boneless, skinless

 

 

1          cup                               olive oil

½         cup                               chicken broth

4          Tbs                              Santa Maria-style seasoning (a bottled blend of garlic,

2          small                             onions, sliced

 

 

1          cup                               almonds

8          oz                                 fresh basil

½         cup                               coarsely-chopped cilantro

16        cloves                           garlic

1          cup                               freshly-grated parmesan cheese

4          tsp                                Santa Maria-style seasoning

2          cups                             olive oil

1          cup                               tomato, peeled, seeded, diced

 

 

 

 

 

 

 

 

Serves 16

Ingredients

 

 

1          cup                               lime juice
½         cup                               olive oil OR vegetable oil

16        cloves                           garlic, crushed
3          Tbs                              soy sauce

1          Tbs                              salt
1          Tbs                              liquid smoke
1          Tbs                              cayenne pepper
1          Tbs                              black pepper

4          lbs                                boned, skinned chicken breasts OR skirt steak

 

½         cup                               water

1          Tbs                              soy sauce
1          Tbs                              lime juice
1          Tbs                              salt
1          Tbs                              black pepper

 

¼         cup                               oil

3          large                             yellow onions, sliced thin
1          large                             green bell pepper, seeded, sliced thin
1          large                             red bell pepper, seeded, sliced thin
1          large                            yellow bell pepper, seeded, sliced thin

 

 

For marinade: Combine lime juice, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper and black pepper in a sealable plastic container.

 

Add chicken/steak to container, cover and refrigerate for at least 2 hours or overnight (preferred).

            For sauce, combine water, soy sauce, lime juice, salt and pepper; set aside.

 

 

Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked

through.

 

Cut meat into thin strips; set aside and keep warm.

 

In two large skillets over medium-high heat, cook onion and peppers in oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.

 

Toss together meat, onions and peppers.

 

 

 

Serves 16

 

 

4 to 6   pounds                         chicken parts

 

 

 

2          cup                               buttermilk

½         cup                               lemon juice

1          cup                               olive oil

½         cup                               finely minced onion

1          Tbs                              dried leaf thyme

1          Tbs                              salt

2          Tbs                              chili powder (or more?)

 

 

 

1 ¼      cup                               grated Parmesan cheese

1 1/3    cup                               fine dry unseasoned breadcrumbs

1 1/3    cup                               yellow cornmeal

2          Tbs                              dried parsley flakes

1          Tbs                              chili powder

1          Tbs                              salt

1          Tbs                              ground black pepper

 

 

 

8          large                             eggs

½         cup                               melted butter

 

 

 

 

 

 

 

Wash chicken and pat dry.

 

In a container large enough to hold chicken pieces, whisk together the buttermilk, lemon juice, olive oil, onion, thyme, salt and chili powder.

 

Add chicken to marinade mixture; cover and refrigerate for 2 hours.

 

Oil a large baking sheet(s), such as a jelly roll pan or large roasting pan. Position rack in top third of oven.

 

In a large pie plate or wide shallow bowl, combine crumb coating ingredients.

 

In another wide shallow bowl, whisk together the egg batter.  

 

Remove chicken from marinade, shaking off excess, and dip each piece in the egg mixture.

 

Roll egg-coated chicken pieces in the bread crumb and cornmeal mixture, pressing crumbs in to make them adhere.

 

Place chicken on baking sheet and place in the refrigerator, covered, for 1 hour.

 

Preheat oven to 425°.

 

Bake for 40 to 50 minutes, until chicken is golden brown and crispy. Chicken juices should run clear when pieces are pierced deeply with a fork.

 

 

Serves 16

 

 

6          lbs                                fryer chicken pieces

 

4          cups                             buttermilk

2          Tbs                              salt

½         cup                               liquid hot sauce (or more)

 

4          cups                             flour

4          Tbs                              curry powder

2          Tbs                              pepper

1          Tbs                              salt

1          tsp                                cayenne (or more)

 

Enough oil to half fill a large cast iron skillet. For this recipe, I like a mix of 3 parts         shortening to 1 part vegetable oil.

 

 

 

Combine the buttermilk, salt and hot sauce. Add the chicken pieces to the mix and toss well to coat. Cover and refrigerate for at least 4-5 hours, preferably overnight but not longer than 24 hours. Shake occasionally.

 

Mix together flour, curry powder, salt, pepper and cayenne and place in a large shakable container.

 

Take the chicken out of the buttermilk, allow it to drain and toss it in the flour mixture until completely coated.

 

Place the chicken, covered, in the refrigerator for about an hour. This will help the flour to adhere and promote a better crust.

 

 

 

 

 

 

 

 

 

Heat the oil in a fryer or large pot over medium high heat.

 

If you have a deep frying or candy thermometer, keep the fat at about 350° F for the whole cooking time.

 

Heat the oil to about 375° (it will reduce in temperature when you add the chicken) and then add as much chicken as will fit in the pan without overcrowding.

 

Cook the chicken until nicely dark brown on the first side -- about 15 minutes -- before turning it over for another 10 minutes or so.

 

Use an instant-read thermometer to check the chicken a little before this point, and take it out when the internal temp is 165° F.

 

Alternatively, just cut into the chicken and when it is white to the bone, it is done.

 

Pull from pan and allow to drain before serving.

 

 

Serves 16

Ingredients

8          medium                        boneless chicken breasts, skinned, cut in half
1          bouquet garni                of parsley, marjoram, and bay leaf (in cheesecloth)
4          large                             eggs, beaten
2          cups                             half and half cream
3          Tbs                              cornstarch
1          lb                                 baby carrots, cut into thin sticks
3          large                             leeks, white only, cut into sticks
1          large stem                     lemon grass, trimmed and chopped into large pieces     

1          Tbs                              lemon zest, grated
1          Tbs                              salt
2          Tbs                              coarsely ground black pepper

Directions

            Put chicken breasts in a large pan. Add enough water to just cover them. Add bouquet garni, salt, and black pepper. Bring to a boil. Cover and cook for 30 minutes.

            Remove chicken. Keep in a covered dish in a lukewarm oven. Strain stock and put back in the pan until needed.

            Using a food processor, beat egg, cream, cornstarch, lemon grass leaves and zest for sauce.

 

 

 

 

Serves 16

Ingredients

 

8          whole                           boneless, skinless chicken breasts, cut into halves,

flour, spread on a plate
1          cup                               olive oil
2          lbs                                mushrooms, sliced
1          cup                               Marsala wine

1          cup                               dry white wine
8          Tbs (1 stick)                 butter
2          cups                             chicken broth
Salt and Pepper to taste

 

 

 

Heat olive oil in large sauté pans over medium-high heat.

 

When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Sauté chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.

 

Drain all but a good bit of the oil and add mushrooms. Sauté the mushrooms until they begin to release their juices.

 

 

Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.

 

Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour wine sauce over them and serve.

 

 

 

Serves 16

 

 

2          20-oz cans                   pineapple chunks

16                                            skinless, boneless chicken breast halves

1 ½      Tbs                              vegetable oil

1          Tbs                              ground cumin

2          tsp                                ground cinnamon

4          cloves                           garlic, thinly sliced

2          small                             onions, quartered

2          14.5-oz cans                stewed tomatoes

3          cups                             European-style black olives, pitted

1          cup                               salsa (your choice)

3          Tbs                              cornstarch

3          Tbs                              water

2          medium                        red bell peppers, thinly sliced

salt to taste

 

 

 

Drain pineapple, reserving juice. Sprinkle with salt.

 

In two large frying pans, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken.

 

Add garlic and onion; cook until onion is soft.

 

Add reserved pineapple juice, tomatoes, olives and salsa. Cover, and simmer 30 minutes.

           

Mix cornstarch with water; stir into pan juices.

 

Add bell pepper and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.

 

 

 

Serves 16

 

 

¾         cup                               sliced shallots

6          cloves                           garlic, sliced

4          Tbs                              peanut or corn oil

3          Tbs                              curry powder

8          pounds                         chicken, cut into frying pieces

1-½     cup                               water

3          Tbs                              salt

2          Tbs                              sugar

1          large                             lemon, zest of

2          stalks                            lemongrass

1-½     cup                               potato, cut into ½-inch cubes

1-½     cup                               carrots, sliced julienne

1-½     cup                               string beans, cut into 2-inch pieces

4          cups                             coconut milk

10        oz                                 cellophane noodles (optional)

 

 

 

Stir fry the shallots, garlic and oil in medium heat oil for two minutes.

 

Add the curry powder and stir well.

 

Add the chicken pieces.

 

When the chicken turn slightly brown, add the water. Bring it to a boil.

 

Add the salt, sugar, lemon, curry, lemon grass, potatoes, carrots and string beans. Stir well and bring to near boil.

 

Add the coconut milk and stir and baste frequently so that the milk does not curdle and the sauce dissolves smoothly. Cook the curry over medium-low heat for thirty minutes.

 

Add the cellophane noodles, if desired. Cook ten minutes more, or until the chicken is soft. This curry does have ample sauce.

 

 

 

Serves 16

 

 

6          Tbs                              peanut oil

3          lbs                                fresh asparagus, tough ends trimmed,

4          lbs                                chicken thighs, cut into bite-size pieces

1          bunch                           scallions, trimmed and cut into 1-inch pieces

6          Tbs                              minced fresh ginger

4          Tbs                              oyster-flavored sauce

2          Tbs                              toasted sesame oil

1          Tbs                              chile-garlic sauce (or more)

1          cup                               shelled salted pistachios, coarsely chopped

 

 

 

Heat oil in two large skillets over high heat. Add asparagus stems; cook, stirring, for 2 minutes.

 

Add chicken; cook, stirring, for 4 minutes.

 

Stir in scallions, asparagus tips, ginger, oyster sauce, sesame oil and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more.

 

Stir in pistachios and serve immediately.

 

Serves 16

 

 

16        medium pieces              chicken thighs, skinned

4          Tbs                                          salt
Juice of 3 lemons
4          Tbs                                          crushed coriander seeds

12        cloves                                       garlic, thinly sliced

40                                                        green olives, pitted, chopped
1 ½      cups                                         olive oil
3          medium                                    lemon, scrubbed and thinly sliced

 

 

 

Sprinkle chicken with salt and arrange in baking pan(s). Sprinkle with lemon juice, coriander, oregano, garlic and olives. Pour olive oil over it all.

 

Cover with lemon slices and bake at 325°F for 1 to 1-¼ hour.

 

Serve over couscous, rice or small pasta.

Serves 16 (as entree; many more as appetizer)

 

 

3          lbs                                ground chicken

8          Tbs                              peanut or vegetable oil
4          cloves                           garlic, finely chopped
2          cups                             finely sliced green onion,

white and pale green parts only

2          lbs                                exotic mushrooms (e.g., enoki, shiitake, oyster),

chopped

8          oz                                 bamboo shoots, chopped
8          Tbs                              oyster sauce
4          Tbs                              soy sauce
32        leaves                           iceberg lettuce, trimmed into circles and chilled

2          tsp                                sugar

2          tsp                                salt

2          tsp                                soy sauce

 

 

 

Mix marinade ingredients, add chicken and marinate chicken for one hour.

 

Heat wok and add oil. When hot, add the chicken, spring onions and garlic.

 

As the chicken colors, add the mushrooms and bamboo shoots, stirring for thirty seconds.

 

Add the oyster and soy sauces, mixing thoroughly.

 

 

 

Serves 16

 

 

½         cup                               olive oil

2          lbs                                skinless boneless chicken thighs, cut into 1-inch pieces

2          tsp                                cayenne (or to taste)

1 ½      tsp                                salt (or to taste)

4          large                             red bell peppers, seeded, cut in strips

2          large                             onions, cut in strips

16        large                             garlic cloves, thinly sliced

3          Tbs                              dried oregano leaves

2          Tbs                              paprika

2          cups                             long-grain white rice

3          cups (or a little more)    chicken broth

2/3       cup                               tomato sauce

2          cups                             frozen small peas, thawed

 

 

 

 

 

 

 

 

 

Serves 16

 

 

1          cup                               olive oil

3          medium                        onions, chopped

8          cloves                           garlic, thinly sliced

4          small                             green chilies, seeded and chopped

5          Tbs                              curry powder or paste

3          Tbs                              tomato purée

16        small                             skinless chicken breast halves, cut into bite sized pieces

1 ½      cups                             water

2          Tbs                              peeled and grated gingerroot

3          medium                        green peppers, seeded and sliced

 

 

 

Heat the oil in two large saucepans, add the onion and chili and fry for 4 minutes.

 

Stir in the curry powder or paste, the garlic and the tomato purée. Stir for 30 seconds and then add the chicken.

 

Brown the meat quickly on a high heat for 3-4 minutes, then add the water and cook for 6-8 minutes. Stir, add the ginger and green pepper and cook for 1 minute.

 

Serve with chapattis (Indian whole wheat bread) or naan (Indian flat bread).

 

Serve 16

 

 

12        slices                            bacon
1          cup                               all-purpose flour
2          tsp                                salt
1          Tbs                              pepper
3-4      lbs                                chicken thighs, quartered

2          lbs                                mixed fresh mushrooms*, sliced
1          lb                                 cipollini (small Italian onions)

16        baby                             carrots
4          cups                             dry red wine

½         cup                               dry sherry
3          cups                             chicken broth
6          cloves                           garlic, minced
2          tsp                                salt
Bouquet garni (thyme, parsley, bay leaf, celery stalk)
Minced parsley

 

 

 

Fry bacon in large Dutch oven until crisp; remove bacon.

 

Mix flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes.  Remove chicken.

 

Cook mushrooms, onions and carrots until light brown. Drain fat.

 

Return chicken to Dutch oven; crumble bacon over chicken and vegetables. Stir in wine, sherry, chicken broth, garlic, salt and bouquet garni. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, 25 to 30 minutes.

 

Skim fat; remove bouquet garni. Sprinkle with parsley; serve in soup bowls.

 

Serve over noodles or with parsleyed potatoes.

 

 

* NOTE: good mushrooms for this dish are crimini, chanterelle, porcini, matsutake.
CHINESE APRICOT CHICKEN

Serves 16

 

 

16        medium                        chicken thighs or breast halves

1-½     cup                               rice wine vinegar or white wine vinegar
1-½     cup                               water
1-½     cup                               sugar
½         cup                               soy sauce
6          Tbs                              sherry

½         cup                               catsup
6          Tbs                              cornstarch
6          Tbs                              peanut oil
12        medium                        fresh apricots (1 ½ lb), halved
1          small bunch                   green onions, cut into 2-inch slivers

 

 

 

Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone (or have a butcher do it for you).

 

Combine vinegar, water, sugar, soy sauce, sherry, catsup and cornstarch for sauce; set aside.

 

In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.

 

Add apricots; stir-fry 1 minute.

 

Pour sauce mixture over chicken; cook, stirring until thickened.

 

Garnish with green onion slivers.
 

 

 

 

 

Serves 16+

 

 

1 ½      head                 garlic, peeled and finely puréed

8          stems                fresh oregano

Coarse salt and freshly ground pepper to taste

¾         cup                   red wine vinegar

¾         cup                   olive oil

1 ½      cup                   pitted prunes

¾         cup                   pitted Spanish green olives

½         cup                   capers, with a bit of juice

6          whole               bay leaves

24        whole               chicken thighs, boneless, skin-on

1 ½      cup                   brown sugar

1 ½      cup                   white wine

6          Tbs                  fresh Italian parsley, finely chopped

 

 

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves.

 

Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

 

Preheat oven to 350°F.

 

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

 

Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

 

With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley.

 

Serve remaining juice in a gravy boat.

 

Serves 16

 

 

4          Tbs                              butter

8          Tbs                              vegetable oil

16        pieces                           chicken, your choice

12        cloves                           garlic, peeled

4          sprigs                           fresh rosemary broken in two,

OR 1 Tbs dried rosemary leaves

Salt

Freshly ground black pepper

2          cups                             dry white wine

 

 

Put the butter and oil into a large sauté pan(s), turn the heat to medium high, and when the butter foam begins to subside, put in the chicken quarters, skin side down.

 

Brown the chicken well on both sides and then add the garlic and rosemary.  Cook the garlic until it becomes colored a pale gold and add salt, pepper and the wine.

 

Let the wine simmer briskly for about 30 seconds, adjust heat to cook at a slow simmer, and put a lid on the pan, setting it slightly ajar. Cook until the bird’s thigh feels very tender when prodded with a fork and the meat comes easily off the bone, calculating between 20 and 25 minutes per pound.

 

If while the chicken is cooking, you find the liquid in the pan has become insufficient, replenish it with 1 or 2 tbsp water as needed.

 

When done, transfer the chicken to a warm serving platter, using a slotted spoon or spatula. Remove the garlic from the pan.

 

Tip the pan, spooning off all but a little of the fat. Turn up the heat to high, and boil the water away while loosening cooking residues from the bottom and sides with a wooden spoon. Pour the pan juices over the chicken and serve at once.

 

Serve with rice or pasta.

 

Serves 16

 

 

olive oil

4          medium                                    onions, diced

2          lbs                                            ground turkey

16        cloves                                       garlic, crushed
3          Tbs                                          fennel seeds
2          Tbs                                          dried oregano
1          cup                                           red wine
3          15-oz cans                               diced tomatoes (or whole plum tomatoes,

¾ cup fresh basil leaves to mix in with the arugula

 

 

 

Preheat oven to 350°F.

 

Sauté the onion in a tablespoon or so of olive oil, over medium heat. Let cook about 5 minutes, until onions are softened and starting to color a little.

 

Add the ground turkey, garlic, fennel seeds and oregano and cook until the turkey is browned and mostly done.

 

Add in the red wine and scrape any brown bits up with a wooden spoon or rubber spatula.

 

Add the canned tomato (if using canned whole tomatoes, break up a bit with your hands first) and Parmesan cheese.

 

 

 

 

Salt and pepper to taste and then stir in the orzo. Let simmer about 2-3 minutes and then remove from heat.

 

 

 

 

[You may have a little stuffing leftover. In which case, you can finish cooking the orzo through on the stove top.]

 

 

To serve, toss arugula and basil leaves and divide among plates.

 

Place a baked pepper on top of the greens. Drizzle with balsamic glaze and sprinkle with a bit more Parmesan.
 

Serves 16

 

 

4          lbs                                beef shoulder, cut into 1-inch cubes

1          cup                               flour

1          cup                               oil

¼         cup                               chili powder (make your own real ground chili)

2          Tbs                              ground cumin

6          cloves                           garlic, peeled, sliced thinly

2          small                             onions, minced

18        oz                                 tomato paste

4          cups                             water

salt and pepper

 

 

 

Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.

 

Brown the beef well in a heavy-bottomed pot(s) in the oil over medium-high heat.

 

Pour in the spices, garlic, onion, tomato paste and water. Bring this to a simmer, season with salt and pepper and cook low and slow for about 1 ½ to 2 hours, until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork; if it falls apart, it’s just right.

 

 

Serves 16

 

 

3          cups                             dried pinto beans, sorted, rinsed, and drained
6          lbs                                boneless chuck roast, well trimmed

and cut into 1-½-inch pieces

Salt and coarsely ground pepper to taste
Santa Fe seasoning (see recipe below)
¾         cup                               all-purpose flour  
¾         cup                               vegetable oil, divided
3          large                             onions, cut into ½-inch pieces
20        cloves                           garlic, minced
3          medium                        jalapeno chilies, minced, with seeds

½         cup                               tomato paste
3          cups                             red wine

5          cups                             beef stock
4          cups                             chicken stock
56        oz                                 plum tomatoes, chopped, with juices
2          medium                        smoked ham hocks
2          tsp                                red (cayenne) pepper
2          lbs                                smoked kielbasa sausage, cut into 1-inch pieces
3          medium                        red and/or yellow bell peppers, cored, seeded,

and cut into 1 ½-inch triangles

3          medium                        poblano/pasilla chili, cored, seeded,

and cut into 1 ½-inch triangles*

6          small                             zucchini squash, cut into 1-inch thick rounds
Minced fresh cilantro

 

 

 

In a large soup pot or cast-iron Dutch Oven over medium-high heat, place beans and cover with water. Bring just to a boil, boil for 2 minutes; reduce heat to lowest, cover and let simmer 1 hour.   Drain and rinse beans; set aside.

 

Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa Fe seasoning; toss well. Add flour and toss to coat.

 

 

Continued…
New Mexican Spicy Beef Stew

 

 

 

In a really large pot or a large Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef pieces in batches and brown well; using a slotted spoon, transfer to a bowl.

 

Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minutes.

 

Add red wine and bring to a boil, scraping up browned bits.

 

Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer.

 

Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.

 

Add beans, cover partially, and simmer another 1 hour.

 

Uncover, add remaining Santa Fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender, stirring occasionally. Degrease stew if necessary.

 

Remove ham hock.

 

In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate.

 

Add bell peppers, poblano chilies, and zucchini; sauté another 5 minutes or until crisp-tender.

 

Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender.

 

Ladle into soup bowls, sprinkle with cilantro and serve with sourdough bread or cornbread.

 

 

 

 

 

 

 

3 ½      teaspoons                                 ground cumin
2 ½      teaspoons                                 ground coriander
2 ½      teaspoons                                 chili powder
2          teaspoons                                 dried oregano, crushed
2          teaspoons                                 dried thyme, crushed
¼         teaspoon                                  ground allspice
¼         teaspoon                                  ground cloves
¼         teaspoon                                  ground cinnamon

 

In a small bowl, combine cumin, coriander, chili powder, oregano, thyme,

allspice, cloves and cinnamon.

 

Serves 16

 

 

2 ½      lbs                                lean ground beef

4          cups                             sharp cheddar cheese, shredded

1-½     cup                               chopped onion

4          cups                             milk

vegetable oil

¾         cup                               flour

1-½     tsp                                salt

10        large                             eggs, beaten

10        small                             green chiles, roasted, peeled,

seeded and halved crosswise

1          tsp                                salt

1          Tbs                              pepper

 

 

 

In skillet(s), brown beef and onion in a little oil; drain off excess fat.

 

Season with salt and pepper.

 

Place half the chiles into two greased 10 x 6 x 1-½ inch casserole dishes, sprinkle with cheese. 

 

Add meat mixture and another layer of chiles.

 

Combine remaining ingredients and beat until smooth. Pour over meat mixture and bake at 350°F for 45 to 50 minutes, until knife comes out clean.

 

Cool five minutes before cutting.

 

Serves 16

 

 

½         cup                               corn oil

2          medium                        onions, finely chopped

4          cloves                           garlic, chopped

4          medium                        green peppers, seeded and chopped

2          medium                        red peppers, seeded and chopped

5          lb                                 lean boneless beef chuck, cut into 1-inch cubes

1          lb                                 tomatillos with liquid

8          medium                        tomatoes, peeled and chopped

2          whole                           bay leaves

4          whole                           cloves

1          tsp                                oregano (preferably Mexican oregano)

Salt and Pepper

1          cup                               beef broth

4          small                             stale tortillas,

soaked in water, squeezed and crumbled

 

 

 

In a large heavy saucepan (or two), heat the oil and sauté the onion, garlic and peppers until soft.

 

Add the meat and all the other ingredients, except the tortilla. Add more broth if necessary. Cover and simmer gently until the beef is tender, about 2 hours.

 

Add the tortillas and cook, stirring, until the sauce is thickened.

 

Serve with rice.

 

 

Serves 5 (triple – kinda -- for 16)

 

 

5          pounds                         beef short ribs, cut through the bone

into 2 ½- to 3-inch pieces

½         cup                               all-purpose flour

1          Tbs                              salt

1          Tbs                              pepper

 

4          Tbs                              butter

4          Tbs                              olive oil

2          medium                        onions, chopped

8          cloves                           garlic, chopped

2 ½      cups                             Cabernet Sauvignon

2          Tbs                              Dijon mustard

1          cup                               dried apricots

 

 

 

Rinse ribs and pat dry. In a paper bag, combine flour with 1 tablespoon each salt and pepper.  Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture.

 

In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown on all sides, about 5 minutes total per batch. With tongs, transfer ribs to a bowl.  Discard all but about 3 tablespoons fat in pan.

 

Reduce heat to medium and add onions and garlic to pan; stir often until onions are limp, about 6 minutes.

 

Stir in wine, mustard and apricots and return short ribs to pan.  Cover and bring to a simmer, then reduce heat to maintain a low simmer and cook, turning ribs once or twice to submerge meat, until very tender when pierced, about 2 to 2 ½ hours.

 

With tongs or slotted spoon, transfer short ribs to individual wide, shallow bowls or a serving bowl. Skim off and discard any fat from pan juices.  Boil juices over high heat until reduce to about 3 cups. Season to taste with more salt and pepper.  Pour juices over ribs.

Serves 8 (double, for two large skillets, to serve 16)

 

 

2          pounds                         beef boneless sirloin

 

 

 

Trim fat from beef; cut beef across grain into 1 ½ x ½-inch strips.

 

Place chopped peppers, jalapeño peppers, garlic, wine, gingerroot, salt, turmeric and cardamom in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until mixed, about 45 seconds.

 

Heat butter and oil in 14- to 16-inch skillet until hot. Cook and stir beef over medium-high heat until all liquid from beef is evaporated and beef is brown, about 15 minutes; remove beef with slotted spoon.

 

Cook and stir onions and pepper strips in remaining oil mixture over medium heat until tender.

 

Add blended pepper mixture and beef. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until beef is hot and sauce is slightly thickened, about 10 minutes.

 

Serve over hot cooked rice.

 

 

Serves 16

 

 

2          large                             onions, chopped

6          Tbs                              melted butter

3          lbs                                ground beef

8          cups                             extra-wide egg noodles, uncooked

6          cups                             tomato juice

3          Tbs                              salt

1          Tbs                              celery salt (optional)

2          Tbs                              Worcestershire sauce

2          Tbs                              freshly-ground black pepper

1          lb                                 mushrooms, thinly sliced

2 ½      cups                             sour cream

 

 

 

 

 

 

 

Serves 16

 

 

½         cup                               vegetable oil
16        lbs                                beef short ribs, cut into pieces
1          gallon                           water

4          large                             onions, sliced
4          large                             carrots, cut into 1-inch pieces
4          stalks                            celery, cut into 1-inch pieces
4          medium                        turnips, cut into 1-inch pieces
2          Tbs                              salt
30 to 40           whole               black peppercorns
4          whole                           bay leaves
Minced parsley
Horseradish Sauce

 

 

 

 

 

 

 

Serves 12 to 24

 

 

5          lb                                 pork shoulder picnic roast (“pork tri-tip”)
1          medium                       yellow/brown onion, chopped
1          Tbs                              salt
1          tsp                                pepper
juice of 1                                  lime
juice of 1                                  lemon

½         cup                               orange juice
6          cloves                           garlic, peeled and “cracked” (not smashed)

8          oz                                 salsa verde 

16-32 oz                                 chicken stock/broth

 

 

 

Put roast in slow cooker, fat side down, turn on low.

 

Add the onion, salt, pepper, combined juices, garlic, and salsa verde.

 

Pour in enough chicken stock to cover only slightly.

 

Let cook for about 6-8 hours on low. Allow to cool only slightly.


 

Pull apart meat into smaller pieces, removing excess fat.

 

Sear meat pieces quickly in hot shortening on high heat to create crispy edges. Drain well.

 

(Alternatively, bake meat in 425°F oven for 20-25 minutes to crisp the meat lightly.) 

 

Return to slow cooker and cover to keep warm.

 

Serve with flour or corn tortillas and salsa cruda (pico de gallo), finely chopped onions, cilantro and/or guacamole.

Serves 16

 

 

3          pounds                         tomatillos

10        cloves                           garlic, not peeled

4          medium                        jalapenos, seeds and ribs removed, chopped

4          medium                        Anaheim or Poblano chiles (optional)

2          small bunch                   cilantro leaves, cleaned and chopped

6 to 8   lbs                                pork shoulder (also called pork butt),

Salt

Freshly ground black pepper

Olive oil

4          medium                        yellow onions

6          cloves                           garlic, peeled and finely chopped

4          Tbs                              chopped fresh oregano or 1 Tbsp of dried oregano

5          cups                             chicken stock

1          tsp                                ground cloves

 

 

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side

down, along with 10 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

 

Roast fresh chilies over a gas flame or under the broiler until blackened all around.

Let cool in a bag, remove the skin, seeds, and stem.

 

Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

 

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

 

 

 

 

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it.

 

Add the oregano and tomatillo chile verde sauce to the pork and onions.

 

Add enough chicken stock to cover the meat, along with a pinch of ground cloves and just a little salt and pepper.

 

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

 

Adjust the seasoning to taste with salt and pepper.

 

Serves 16

 

 

 

3          Tbs                              dried minced garlic

2          Tbs                              salt

2          Tbs                              ground black pepper

4          tsp                                crushed red pepper flakes

1          Tbs                              white pepper

1          tsp                                cayenne pepper (or more?)

 

 

2          cup                               brown sugar

1          cup                               fresh lemon juice

1          cup                               white vinegar

1          cup                               apple cider vinegar

4          Tbs                              Worcestershire sauce

1          cup                               molasses

8          cups                             prepared mustard

 

8          racks                            thick pork spareribs

2          cup                               your favorite dry barbeque seasoning, or to taste

 

 

 

Preheat oven to 250° F.

 

Mix together the granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper. Rub ribs liberally with the dry seasoning and then place them in the smoker or grill, and cover. Cook for 4 hours, turning each hour, or until very tender.

 

While ribs are cooking, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard in a medium bowl.

 

Baste ribs with mustard sauce liberally during the final 30 minutes.

 

The meat will easily separate from the bone.

 

Heat remaining mustard sauce to a boil and serve on the side.

 

Serves 16

 

 

1          cup                               olive oil

4          medium                        onions, chopped

6          medium                        carrots, chopped

8          medium stalks               celery, chopped

8          large cloves                  garlic, thinly sliced

4          lbs                                pork, cut into ½-inch cubes

Salt and freshly ground pepper

4          tsp                                chili powder (or to taste)

2          tsp                                cumin

2          tsp                                dried oregano, crumbled

1          tsp                                ground sage

3          cup                               beef broth

4          14-½ oz cans               peeled tomatoes, un-drained

4          15-oz cans                   Great Northern or cannellini beans,

Cheddar and/or Monterey Jack cheese, shredded

Fresh cilantro, minced (optional)

 

 

 

Heat half of the olive oil in a large heavy stock pot over medium low heat. Add onion, carrots, celery and garlic; cook 10 minutes, or until tender.

 

Meanwhile, heat remaining oil in two heavy large skillets over high heat. Pat pork dry. Add pork to skillet, season with salt and pepper. Cook until pork is browned; stirring frequently (about 6 minutes).

 

Add pork to vegetables. Blend in spices and stir 5 minutes.

 

Add broth and tomatoes with liquid; bring to boil.

 

Reduce heat, cover and simmer until pork is tender; stirring occasionally. Cook 1 hour.

 

Add beans to mixture and heat thoroughly.

 

Serve with cheese and cilantro on the table.

Serves 16

 

 

2          lbs                                hot Italian sausage

2          cups                             chopped green bell pepper

 

 

 

Remove sausage from casing and brown the sausage in two large frying pans. Drain the excess liquid.

 

Add onion, green pepper, celery and garlic. Cook until pepper and celery are soft (about 5 minutes).

 

In a large saucepan or crock pot, add the remaining ingredients. Mix well.

 

Stir in browned sausage and cooked vegetables. Simmer 30 minutes or more (as much as two hours for maximum flavor).

 

Ladle the chili in bowl, sprinkle the grated Parmigiano Reggiano and serve.  Or serve with the cheese at the table for self service.

 

Serves 16

 

 

2          cups                             extra-virgin olive oil

4          lbs                                sweet Italian sausage (chicken- or turkey-based),

skins removed and shaped into mini-meatballs

16        medium cloves garlic, thinly sliced

1          Tbs                              dried red chili flakes, or to taste

2 ½      cups                             dry white wine

4          lbs                                cheese-filled cappelletti/tortellini pasta

Kosher salt

6          small bunches (or one large bunch)        gai lan (Chinese broccoli)

Freshly ground black pepper

2          cups                             fresh-grated Parmigiano Reggiano

2          cups                             chopped fresh flat-leaf parsley, for garnish

 

 

 

Set a large pot of salted water over high heat and bring to a boil.

 

Into two large sauté pans set over medium heat, add the olive oil and sausage “meatballs”. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate.

 

To the same pans, add the chopped garlic and red chili flakes and cook until just fragrant, about 30 seconds to 1 minute.

 

Turn up the heat, add the white wine and reduce by 1/3.

 

While the wine is reducing, cook the pasta. Add the pasta to boiling water and cook. With about 3 minutes left, add the gai lan to the same pot(s) and cook until tender. Drain pasta and gai lan and place into the saucepan along with the browned sausage.

 

Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine.

 

Place into a large serving bowl and smother with fresh-grated Parmesan and parsley.

Serves 16

 

 

½         cup                               vegetable oil
1 ½      cup                               all-purpose flour
2          tsp                                salt
6          Tbs                              black pepper
4          lbs                                pork tri-tip, cubed
24        small                             boiling onions, blanched and peeled
8          cloves                           garlic, thinly sliced

2          whole                           bay leaves
2          whole                           dried chipotle peppers,

            In a large stock pot(s) or Dutch oven, heat oil over medium-high heat.

            In a sealable plastic bag, mix together flour, salt and pepper.  Add a small handful of meat at a time and shake until well coated.

            Brown meat in hot oil, in batches, about one minute per side. Remove meat, reduce heat to medium and add onions. Brown onions, about 3 minutes total, then remove from pot and set aside

            Drain excess fat from pot. Add browned meat, garlic, bay leaf, chipotle pepper (if using) and beef broth to the pot. Stir and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

            Add potatoes, carrots, browned onions and celery; cook 30 minutes more.

 

 

Serves 16

 

 

¾         cup                               olive oil

8          stalks                            celery, finely sliced

4          medium                        leek, finely sliced

8          medium                        carrots, finely chopped

8          cloves                           garlic, thinly sliced

12        links                             Italian pork sausages, skinned

4          14-oz cans                   diced tomatoes

18        cups                             water or vegetable stock or combination

4          Tbs                              thyme leaves or rosemary sprigs

8          whole                           bay leaves

1          lb                                 soup-size pasta (such as ditalini)

4          14-oz cans                   borlotti beans (or cannelini or great northern), rinsed

2          small                             zucchini, finely sliced

sea salt and pepper

parmesan and extra virgin olive oil to serve

 

 

 

Heat half the olive oil in a heavy bottomed stock pot. Add the celery, leek, carrot and garlic. Sauté over gentle heat for 5 minutes. Remove.

 

Return the veggies to the pot and add the tomatoes, stock or water, thyme and bay leaves, and simmer, partly covered, for 30 minutes.

 

Cook the pasta in boiling salted water for 6 minutes, then drain.

 

Add the cooked pasta, beans, zucchini, sea salt and pepper to the soup, and simmer for a further 10 to 15 minutes.

Serve with extra herbs, grated parmesan and a drizzle of extra virgin olive oil.

 

Serves 16

 

 

½         cup                               extra-virgin olive oil

16                                            lamb shanks, each ½ to ¾ lb

2          medium                        yellow onion, finely diced

4          stalks                            celery, finely diced

6          large                             carrots, peeled and finely diced

24        cloves                           garlic, thinly sliced

6          cups                             dry white wine

4          cups                             chicken broth

4          cups                             peeled, seeded and chopped tomatoes

6          Tbs                              tomato paste

8          sprigs                           fresh thyme

4          whole                           bay leaves

Salt and freshly ground pepper, to taste

 

8          cups                             canned cannellini beans

 

 

 

In an extra-large roasting pan (or two) on the stovetop over medium-high heat, warm the olive oil.

 

Add the lamb shanks and brown on all sides, 10 to 12 minutes.

 

Transfer the shanks to a plate.

 

Add the onion, celery and carrots to the pan and sauté over medium heat, stirring occasionally, until the onion is soft, about 10 minutes.

 

Add the garlic and cook, stirring, for 1 minute.

 

Add the wine, broth, tomatoes, tomato paste, thyme, bay leaf and lamb shanks. Bring to a boil over high heat.

 

 

 

 

 

Reduce the heat to low, cover and slow-roast in the oven at 375° until the shanks can be easily pierced with a skewer, about 2 to 3 hours.

 

 

Season with salt and pepper. Remove and discard the bay leaf.

 

 

On each plate, create a bed of beans and sauce and place the shank on top.

 

 

 

 

 

Serves 16; serving size: 4 oz fillet with sauce

 

8          Tbs                              olive oil
3          large                             onions, sliced
2 - ½    lbs                                whole tomatoes, drained (reserve juice),

3          Tbs                              fresh thyme, minced
¼         cup                               fresh basil, coarse chopped
Black pepper to taste
4          lbs                                fish fillets (sole, flounder, pollack or cod),
                                                cut into 16 portions

 

 

Directions

 

Heat oil in large stovetop pot. Add onion and sauté over moderate heat 5 minutes or until soft.

 

Add all remaining ingredients except fish. Stir well and simmer 30 minutes, uncovered.

 

Arrange fish in one or two large baking dishes/pans; cover with sauce. Bake uncovered at 375°F about 15 to 20 minutes or until fish flakes easily.

 

Serves 16

 

 

¼         cup                               chicken broth

3          Tbs                              cornstarch
2          cups                             Chinese rice wine, mirin, sake or dry sherry
1          Tbs                              sugar

1          Tbs                              salt
1          cup                               bamboo shoots, drained
4          small                             onions, sliced
1 ½      lb                                 fresh shiitake mushrooms, stems removed, sliced
8          Tbs                              oil
3          lbs                                broccoli crowns, broken into small florets

3          lbs                                scallops

 

 

 

 

 

 

 

 

 

 

Serves 16

 

 

3          lbs                                            shrimp, shelled, tails removed, de-veined

2/3       cup                                           lime juice

2          cup                                           lightly packed chopped cilantro

8          cloves                                       garlic, thinly sliced

32        medium                                    flour tortillas

8          Tbs                                          vegetable oil

4          medium                                    green bell peppers, sliced

4          small                                         onions, sliced

½         cup                                           plain non-fat yogurt

Green salsa or pico de gallo for garnish

 

 

 

Marinate shrimp in lime juice with garlic, cilantro, chili powder and cumin for 20 minutes to an hour at room temperature. 

 

Warm tortillas in foil (4 packages) in oven.

 

Heat oil in two or more large skillets and sauté bell peppers and onions for 10 minutes, stirring occasionally. Remove vegetables from pans with slotted spoon and set aside; keep warm.

 

Drain shrimp, reserving juice. Return skillets to highest heat and toss in shrimp. Stir for 2 to 3 minutes to get a pink color on the shrimp, no more. 

 

Add marinating juices to the pans and cook on high heat another 2 to 3 minutes to thicken up the sauce a bit. 

 

Put vegetables back in pan, warm them up and completely stir in yogurt.