UncleDick's profile page
Recipes
Cioppino ala Lee
By UncleDick
Cioppino from Lee Walters recipe, served at Pistol Pete's Restaurant, Citrus Heights Ca
- In 3 tablespoons of olive oil chop and sauté:
- CIOPPINO
- 2 Onions
- 3 Stalks of Celery
- 3 Cloves of Garlic
- 1 (juice of) Lemon
- 6 Pitted Prunes
- Add:
- 4 Lbs. Roma Tomatoes – Seeded and Diced
- 1/2 Cup Wine
- 2 Bay Leaves
- 1 Tbsp. Basil
- 1 Tbsp. Oregano
- Salt & Pepper to Taste
- Cook until tomatoes breakdown.
- Add:
- 1 Gallon Water
- 2 12 oz. Tomato Paste
- Cook 20 -25 minutes. Add fish to order.
- Suggested per serving:
- 2 Scallops
- 2 Prawns
- 3 Clams
- 1 oz. Crab
- 2 oz. Snapper
- Chopped parsley and pinch of bay shrimp on top just before serving with garlic bread, salad, wine!
Countdown to Turkey
By UncleDick
This is an Hour by Hour guide to a NO STRESS perfect Thanksgiving or any Holiday Dinner
- Possible Thanksgiving Menu:
- Appetizers
- Turkey
- Stuffing
- Gravy
- Mashed Potatoes
- Yams
- Green Bean Bake
- Rolls
- Salads
- Pies
Broccoli / Brie Soup
By UncleDick
Serve at the Dunsmuir Brewery Works
- 1 1/2 pounds broccoli florets
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- Fine sea salt
- 1 clove garlic, grated
- Freshly cracked black pepper
- 2 tablespoons unbleached all-purpose flour
- 2 1/4 cups low-sodium chicken broth, preferably organic
- 2 1/4 cups whole milk
- 6 ounces brie
- 1/4 cup heavy cream
Cream of Broccoli Soup
By UncleDick
nice
- 2 T butter
- 1/2 C heavy Cream
- 1 yellow onion diced
- 1 russet potatoe peeled and diced
- 1 pinch of nutmeg
- 6 C chicken stock
- S & P
- 3 C broccoli flowerettes
Porcini Al Cartoccio (Porcini in Foil Package)
By UncleDick
simple 'small dish'
- per serving:
- 1 large piece of foil
- 1 large porccini top cut-up into 1 inch pieces
- EVOO
- Salt
- Pepper
- 1 clve garlic chopped
- splash of white wine
- 2 or three leaves of Mint or Basil (fresh), torn
Grandma Pat's Clam Dip
By UncleDick
another recipe we grew up on
- Splashes of:
- 3 - 8oz pkgs cream cheese
- 2 cans Snow's chopped clams / drained **
- 2 lrg spoonfuls of Mayo
- 3 clves garlic crushed
- Tobasco or Frank's hot sauce
- worcestershire sauce
- clam juice from can
- —
- 1 10 oz can of Geisha whole clams works well**
- —
- Dick's version.. dbl the garlic and hot sauce
Apple/Chipotle BBq Sauce
By UncleDick
Wonderful sweet and spicy sauce perfect for Babyback Ribs, great fall flavors
- 1/2 onion
- 4-6 Chipotle peppers in Adobo Sauce
- 3 cloves garlic
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 to 1 cup honey
- 1 t cinnamon
- 1/2 t cumin
- 1 can of frozen apple juice concentrate
- * Can add liquid smoke to sauce 2-3 drops?
Lee Walters Cioppino
By UncleDick
Originally tried this at Pistol Pete's Restaurant in Citrus Heights California
- #1
- 2 Onions
- 3 Stalks of Celery
- 3 Cloves of Garlic
- 1 (juice of) Lemon
- 6 Pitted Prunes
- #2
- 4 Lbs. Roma Tomatoes – Seeded and Diced
- 1/2 Cup Wine
- 2 Bay Leaves
- 1 Tbsp. Basil
- 1 Tbsp. Oregano
- Salt & Pepper to Taste
- #3
- 1 Gallon Water
- 2 12 oz. Tomato Paste
- #4
- 2 Scallops
- 2 Prawns
- 3 Clams
- 1 oz. Crab
- 2 oz. Snapper
Hog Island Oyster Co. --- Hog Wash
By UncleDick
Dipping sauce for oysters and other seafood
- 1/4 cup seasoned rice vinegar
- 1/4 cup natural rice vinegar
- 1 large shallot, peeled and finely diced
- 1/2 large Jalapeno pepper, seeded and finely diced
- 1/4 bunch of cilantro, finely chopped
- juice of 1 lime
Corning the Beef Brisket
By UncleDick
Alton Brown’s Good Eats
- 1 (4- to 5-lb) beef brisket, trimmed
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 cinnamon stick, broken into several pieces
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 tsp ground ginger
- 2 pounds ice (optional)