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Recipes
Chorizo Cheese Grits
By á-30
Prepare the grits according to the package directions; set aside when done and keep warm
- 1 cup grits (uncooked regular)
- 1 chorizo sausage (link 3)
- 23 cup red bell pepper (diced)
- 34 cup diced onion
- 2 cloves cloves garlic (minced)
- 34 cup sharp cheddar cheese (shredded)
- salt
- 14 tsp black pepper
- 14 tsp ground cumin
- 14 tsp tabasco sauce (hotter)
- 3 tbsps butter
Oven Roasted Red Potatoes with Rosemary and Garlic
By á-30
Preheat the oven to 350 degrees F
- 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary
Bookbinder's Philadelphia Snapper Soup
By á-30
This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia
- 1 pound turtle meat or lean stewing beef
- 1/4 cup butter
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 1/3 cup carrots, diced
- 1/3 cup flour
- 1 teaspoon paprika
- 1 quart beef stock
- 1/2 cup tomato puree
- 1 clove garlic, crushed
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon parsley, chopped
- 1/3 cup cream sherry
- 1/4 teaspoon whole mixed pickling spice
Smoked Salmon Hash Browns
By á-30
In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat
- 2 tablespoons olive oil
- 1 medium Red Onion
- 1 large baking potato, baked, peeled, and diced
- Kosher salt and freshly cracked black pepper
- Smoked Salmon
- Cream cheese
- Capers
Chilean Sea Bass with Spinach and Mushrooms
By á-30
Preheat the oven to 375 degrees
- 1 pound wild caught Chilean Sea Bass or another white fish
- ½ lemon juiced
- 3.5 ounces Oyster Mushrooms
- 3.5 ounces Shitake Mushrooms
- 1 large bunch fresh organic spinach, stems off and rough chop
- 3 cloves organic garlic, minced
- 4 shallots minced
- 1 cup white wine
- Arrowroot slurry (arrowroot and cold water mixed together)
- Parsley
- Celtic Sea salt and pepper to taste
- Virgin organic coconut oil
- Extra virgin olive oil
Peas Au Gratin
By á-30
To make the cheese sauce: In small saucepan over medium heat, melt the butter
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon salt (regular iodized salt)
- 1/8 teaspoon of white pepper (or finely ground black pepper)
- 1 1/4 cups whole milk
- 1 1/2 cups shredded cheddar cheese, divided (I used an aged New York sharp cheddar cheese)
- 2 cups shelled fresh green garden peas OR one 16-ounce bag of frozen peas (either will work well), see Cook's note
English Onion Soup with Sage and Cheddar
By á-30
1. Put the butter, 2 glugs of olive oil, the sage, and garlic into a heavy-bottomed, non-stick pan
- A good knob of butter
- Olive oil
- A good handful fresh sage leaves, 8 leaves reserved for serving
- 6 cloves garlic, peeled and crushed
- 5 red onions, peeled and crushed (about 2 pounds)
- 3 large white onions, peeled and sliced
- 3 banana shallots, peeled and sliced
- 11 ounces leeks, trimmed, washed and sliced
- Sea salt and freshly ground black pepper
- 2 quarts good-quality hot beef, chicken, or vegetable stock
- 8 slices good-quality stale bread, 3/4 inch thick
- 7 ounces freshly grated Cheddar cheese
- Worcestershire sauce
Potato Pancakes
By á-30
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium potatoes, peeled and shredded
- 1/2 cup finely chopped onion
- 1/4 cup vegetable oil
Asparagus Ravioli
By á-30
In a food processor, combine tofu and lemon zest
- Asparagus Ravioli
- Makes about 30 ravioli
- 1/2 pkg extra-firm tofu
- zest of 1 lemon
- 2 cups chopped asparagus
- 1/2 c romano cheese
- 1/2 tsp salt
- Pepper to taste
- 1 pkg wonton or potsticker wrappers
Mushroom Hash Browns
By á-30
n a heavy medium skillet, heat 1 tablespoon olive oil over medium heat
- 2 tablespoons olive oil
- 1 large baking potato, baked, peeled, and diced
- Kosher salt and freshly cracked black pepper
- Mushrooms
- Caramelized Onions
- Applewood bacon
- Cream Cheese