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Recipes
Pistol Pete's Asparagus Soup
By UncleDick
Chef Mark's Recipe from Pistol Pete's Restaurant in Citrus Heights, Circa 1984
- 2 cloves garlic minced
- 2 potatoes diced
- 4 C chicken broth
- 1 bunch asparagus- cut and save tips
- 1 yellow onion diced
- 1 C Cream
- S & P
- 3 T EVOO
- pinches of: taragon, paprika, old bay, crushed red pepper ,
- 2 whole cloves
- Buerre Manie (equal parts butter and flour to thicken sauces)
Sauteed Grape Tomatoes w/ Shallots
By UncleDick
Wonderful as a side dish, or on top of grilled Salmon, also can be used as a pizza base
- 2 pints grape type Tomatoes
- 6 Shallots quartered
- 1/4 Cup white wine
- 2 T Capers
- S & P
- EVOO
Tandoori Chicken Dipping Sauce
By UncleDick
sweet and spicy
- 1/2 T Red Wine Vinegar
- 2 T honey
- 2 t Dijon
- 1 t Cayanne
- 1 t Madras Curry Powder
Cassoulet Reeshod
By UncleDick
Classic French Dish made simple and cooked for up to 4 hours
- 1 Lb Dried White Beans. (Navy or Great Northern)
- 1 Lb Ham Hock or Smoked Shank
- 1 Lb Italian Sausage Links or other sausage.
- 4-6 Chicken Legs or Thighs, (can use Duck, Duck Confit, or other Fowl for classic touch)
- 2 Med. Onions chopped
- 4 Cloves Garlic pressed
- 3 Peeled and Quartered Tomatoes
- 2 lg Carrots Sliced
- Bouquet Garni (I used Rosemary, Thyme, Oregano and Parsley)
- Kosher Salt and Peppercorns (15)
Chipotle Hot Sauce
By UncleDick
Homemade hot sauce using dried chipotle and smoked Morito chilies
- total of 5 oz. chilies:
- 3 Cups water
- 2 cups white vinegar
- 3/4 cup Seasoned rice vinegar
- 1 oz dried chile de Arbol
- 1 oz. chile Morita
- 2 oz. dried chipotle
- 1 oz. dried Serrano
- 3 cloves garlic
- 2 slices red onion
- 1 1/2 t salt
- later added: 1 cup water and 1 cup vinegar
Herbed Shell Pasta Salad a la Ricardo
By UncleDick
Fresh Herbs give this Pasta Salad a nice Spring-time flavor with a hint of spiciness
- Sauce:
- 1/2 C mayo
- 2 T Dijon
- Olive oil
- Pasta:
- 1 pkg Small Shell Pasta (cooked per instr.)
- 1/4 C finely chopped Green onions
- 1/4 C finely chopped Celery
- 1/3 C chopped Multi-colored Bell Peppers (Yellow, Orange and Red)
- 1/2 cup finely chopped Fresh Herbs, (combo of Fresh, rosemary, oregano, thyme and basil)
- 1 Sm Can Sliced Olives
- 2 pinches of Cumin Seed
- 2 Sprinkles Cayenne
- 1/4 C chopped Pepperincini
- fresh ground pepper to taste
- Kosher Salt to taste
Stuffed Mushroom Appetizer
By UncleDick
Adapted from Genius Kitchen’s ‘Tuscan Mushroom Hors D’Oeuvres’
- 1/2 Cup diced roasted red peppers ( from the jar is ok)
- 1/2 Cup diced pitted kalamata olives
- 1/2 Cup Romano ( or Parmesan cheese )
- 1/2 Cup Italian cooked sausage, chopped to small pieces
- 1/2 Cup crumbled Bleu Cheese
- 2 scallions diced
- 2 T olive oil
- 1/4 t fresh gr pepper
- 1 Lb white button mushrooms stemmed and cleaned
- 1/4 Cup chopped fresh basil
Saute'd Chard and Broccoli Leaves
By UncleDick
Fresh from the garden, Broccoli leaves are from the Mustard Greens family and are edible and mixed with Chard makes...
- 6-7 Chard leaves
- 6-7 Broccoli leaves
- Kosher Salt and Fresh Ground Pepper
- 3 cloves garlic rough chopped
- 1/2 onion thin sliced
- chicken broth
Alton Brown's Fish and Chips
By UncleDick
Heat oven to 200 degrees F
- For the fries:
- 6 cups safflower oil/ or 4 cup Safflower and 2 cups Peanut oil
- 4 large Russet potatoes
- Kosher salt
- For the batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- Cornstarch, for dredging
Best Food's Original Potato Salad
By UncleDick
The Potato Salad I grew up on, made by Grandma Pat
- 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. vinegar
- 1-1/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. ground black pepper
- 1 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 hard-cooked eggs, chopped (optional)