Friday, September 29, 2017

Sunday Dinner october 1, 2017

On the Menu


Engagement Chicken 6 - 8 Servings
Ingredients
1 [4 to 5 pound] roasting chicken
4 lemons - divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]

Method Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let chicken marinate  2 – 3 hours.
Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.


Garlic Mashed Potatoes
4 - 6 Servings
Ingredients
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves ¼ teaspoon mustard powder ½ teaspoon sea salt ½ cup vegan mayonnaise ¼ cup of the liquid potatoes were cooked in
  Method
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle. Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.   If you process too long potatoes will become sticky and gooey rather than light and fluffy. You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.


 Israeli Carrots
8 servings
Ingredients
2 cups water
1 ½ pounds baby carrots, trimmed and halved lengthwise
3 garlic clove, chopped
½ cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 orange, juiced
½ teaspoon ground cumin
½ teaspoon sea salt

Method
Bring water and bay leaf to a boil in a saucepan.
Add carrots; cook 3 minutes or until crisp-tender. Drain and discard bay leaf.
Place garlic, cilantro, dill, olive oil, orange juice, cumin and salt in a food process and pulse until all ingredients are well combined. 
Spoon the mixture over carrots; toss gently to coat.
Serve hot or warm.


2 Servings
Ingredients
10 ounces baby spinach
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup almond slithers
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
   For the dressing
2 tablespoons raspberry vinegar
¼ cup orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
1 teaspoon black pepper
Method
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat. 
Add the strawberries and almonds and toss again.

Place on platter and top with feta cheese and chives.
 The Best Tomato Soup Ever 
10 – 12 Servings


 Ingredients
¼ cup olive oil
½ cup chopped onions
⅔ cup chopped garlic
1 quart vegetable broth
2 quarts crushed tomatoes
1 teaspoon sugar
2 teaspoons basil, dried
¼ teaspoons salt – dependent upon type of broth used
¼ teaspoon black pepper
½ cup Greek yogurt, plain
¼ cup fresh chopped basil leaves

Method
In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.
 Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.
Taste for season and adjust salt and pepper as needed.
Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.
If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.

Friday, September 22, 2017

Sunday Dinner September 24, 2017

On the Menu


Black Eyed Peas
8 Servings
Ingredients
¼ cup vegetable oil
1 large onion, chopped
1 large bell pepper, chopped
1 to 2 jalapenos, ribs and seeds removed and chopped
3 large bay leaves
½ cup of chopped celery
3 large cloves of garlic, minced
2 quarts water
1 pound dried black eyed peas, rinsed and picked through
1 – 2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon red pepper flakes
2 teaspoons of Cajun seasoning

Method
In a tall stockpot heat the oil; add the onion, bell pepper, jalapeno, bay leaves, celery and garlic and cook until onions are tender.
Add the water, peas, seasonings and mix thoroughly.
Bring pot to a boil, reduce heat to medium, cover pot and allow peas to cook for an hour; stirring occasionally.
Reduce to a medium simmer and partially cover, cooking for about ½ - 1 hour or until peas are tender and creamy.
 Add additional water if needed.
Taste for seasoning and adjust as needed.
Serve over hot cooked rice or mix peas with rice. 


 


Collards for the New Age
4 – 6 Servings

Ingredients
1 ½ pounds collard greens, chiffonade
1 tablespoon grapeseed oil
½ teaspoon crushed red chili peppers
1 medium onion, sliced thin
4 large garlic cloves sliced
1 large red bell pepper, sliced thin
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon liquid smoke [too much will turn food bitter]
1 cup freshly squeezed orange juice

Method
Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll length wise like a cigar. Then cut roll into ¼ inch wide strips [like a thin ribbon].
Continue down the length of the stalk. As the stalk becomes thicker, cut the strips even thinner.  Discard the portion of the stalk where there are no leaves.
Heat a large sauce pan or wok on medium high; add the oil and chili peppers saute until peppers turn brown.
Add the onions and saute until onions are caramel in color about 6 – 8 minutes.  Take care not to burn them.
Add garlic and red peppers and saute until peppers are limp.
Add greens, salt, pepper, liquid smoke and orange juice.  Mix thoroughly and bring to a boil.  Reduce heat to medium, cover and cook 30 minutes undisturbed.
After 30 minutes has elapsed, taste for seasoning and adjust seasonings accordingly.
If you want more of a smoked flavor add another ¼ teaspoon at the most, mix in thoroughly and let it sit another 10 minutes covered. 

Note:  cooking greens for hours and removing the stems rob them of much nutrients.  So stop cooking the greens while they are slightly firm. Keep them covered and they will continue to cook at least 10 minutes from the residual heat.
 
  
Chiffonade:
Is a slicing technique in which herbs or leafy green vegetables are cut into long, thin strips.
Here's all you need to know about making a chiffonade: Stack, Roll, Slice. Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into  thin ribbons.
 
 Southern Style Macaroni and Cheese
12 - 14 Servings
Ingredients
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2 - 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Method
Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to pot.   
Add butter then season with salt, chili peppers and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs.Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or top is golden brown.
 
 
 Oven Fried Deep South Pork Chops
6 Servings

Note: This is the traditional Deep South fried pork chop recipe.  We’re just going to make it a little healthier by not submerging it in all that oil!  And tastier by adding garlic and homemade Cajun seasoning

Ingredients
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning

Please Note:  If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.
Method
Rinse pork chops and season both sides lightly with, sea salt, granulated garlic and granulated onion, set aside for an hour.

Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.

Select 3 bowls/containers large enough to hold a single chop and ingredients.

1.    Place ½ cup of flour in 1st bowl.
2.    In the 2nd bowl, whisk together the eggs and cold water
3.    In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion and Cajun seasoning with 1 cup of flour and the cornmeal.

From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.  
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops from pan with tongs and let them rest 6 minutes before serving.
 
                                                         Deep South Ice Tea
                                                                 8 Servings
 
Ingredients
  5 to 7 tea bags, (Luzianne brand preferred)
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 (4-cup) glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1/2 to to 1 cup granulated sugar, or to taste
Fresh lemon, sliced or wedges, and some mint sprigs, optional

Method Boil one quart of cool filtered or bottled water, bringing to a full, rolling boil then turn off heat. Steep tea bags in the hot water for 9 minutes. Gently squeeze bags of excess water and remove. Whisk in sugar (and baking soda if using) until dissolved and set aside. Fill pitcher with ice, and carefully pour the hot tea concentrate over the ice. Stir well and pour over ice filled glasses, garnishing with a sprig of mint leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.

Cook's Notes: For a milder tea, use 5 bags; for a more robust tea, go with 7. Increase sugar as needed to your sweetness level. Never pour hot tea directly into a glass pitcher without ice in it! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.

Source: http://deepsouthdish.com