Friday, October 9, 2020

Sunday Dinner October 11, 2020

 On the Menu

New Orleans Fried Chicken
  5 - 8 Servings

1 fryer chicken cut into 8 pieces or 8 pieces of chicken
Sea salt and pepper to taste 
1½ cups all purpose flour
½ cup corn meal
2 teaspoons sea salt 
½ teaspoon cayenne pepper 
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon Cajun or Creole Seasoning
4 large eggs
3 tablespoons water 
1 cup peanut oil 

Season chicken with salt and pepper cover and refrigerate for 2 hours or overnight.
Place chicken in large pot with enough water to cover by 1 inch and bring to a boil for 6 minutes.
Remove chicken from water drain, let cool then pat dry with a paper towel.
Mix together the flour, corn meal, salt, cayenne pepper, granulated garlic and onion in a shallow dish. 
Mix together eggs and water in a medium bowl. 
Heat oil in a large skillet.
Dip the chicken in the egg wash, shake off any excess then dip it in the flour mixture. 
Place chicken in the hot oil and fry until chicken is golden brown and done.
Drain on a paper towel. 

6 – 8 Servings
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced 
16 ounces frozen lima beans
16 ounces organic frozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups of water
2 bay leaves
⅓ cup chopped fresh parsley leaves

Heat olive oil in large sauce pan, add the onions, garlic, and jalapeno and saute until onions are translucent. 
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium.  Cook uncovered 30 minutes or until beans are tender.
Remove bay leaves and mix in parsley.

 Spanish Rice – Vegan
6 Servings 
2 tablespoons grapeseed oil
½ teaspoon crushed red chili peppers
2 teaspoons ground cumin
1 large onion, diced
1 tablespoon minced garlic
1½ cups basmati rice
2 tablespoons tomato paste
2 Roma tomatoes, diced
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano
3 cups water
1 large bay leaf

In a large sauce pan, heat oil, add crushed red chili peppers and saute until peppers turn slightly brown. 
Add ground cumin and saute until the fragrance of the cumin is released.
Add the onion, garlic and saute a few minutes.
Add the rice, mix thoroughly and continue sautéing 3 minutes.
Add tomato paste mix thoroughly add tomatoes, sea salt, granulated, garlic, granulated onion, oregano, water and bay leaf.  Bring pan up to a boil, stir, reduce heat to the lowest setting and cover.
Cook undisturbed 16 minutes.  Remove from heat, leave lid intact and let pan sit 10 minutes before removing the lid.
Remove bay leaf and fluff rice before serving.

6 Servings

2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Cut broccoli into florets, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.

Skillet Cornbread
8 Servings
¼ cup shortening 
1½   cups yellow cornmeal
½ cup all-purpose flour
¼  - ½  cup sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten

Preheat oven to 450 degrees F. Add the shortening to a well-seasoned 10-inch cast-iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!

Saturday, October 3, 2020

Sunday Dinner October 4, 2020

On the Menu

Kale and Red Cabbage with an Orange Ginger Sauce
4 Servings 


1 tablespoon olive oil
½ medium sweet onion, sliced thin
1 medium jalapeno pepper, seeded, deveined, sliced, thin
4 large garlic cloves, smashed, sliced
1 celery stalk, sliced thin
1 scallion/green onion, cut on the bias
1 cup orange juice
¼ teaspoon liquid smoke
1 tablespoon rice vinegar
¼ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
1 bunch of kale, shredded
1 small head of red cabbage, shredded

Heat a large sauté pan over medium high heat, add the olive oil let it get slightly warm. Add the onions, jalapeno, garlic cloves, celery, and scallions, Sauté until aromatics are wilted and lightly brown. Add the orange juice, liquid smoke, vinegar, ginger, salt granulated garlic and onion, and oregano mix thoroughly and bring to a boil. Reduce the heat to medium, mix in the red cabbage, cover and cook for 6 minutes. Add the kale, mix thoroughly and cook 15 minutes or until kale is tender, stirring occasionally. 

Poached Salmon with Mango Habanero Sauce
6 – 8 Servings
½ cup white wine
¼  cup olive oil 
2 lemons, juiced
1 orange juiced
1 small onion, coarsely chopped
1 habanero chili, seeded and chopped
½ teaspoon sea salt 
Freshly ground black pepper
4 – 6 pound salmon fillet
fresh cilantro, coarsely chopped - optional

Using a food processor or blender, puree the wine, olive oil, lemon juice, orange juice, onion, habanero, salt and pepper, to taste.
Place the salmon fillets in a baking 9 x 13” dish, add the marinade, cover with foil and refrigerate.
Marinate for at least 1 hour, preferably several hours.
Remove from refrigerator and let it come to room temperature about 1 hour.
Place covered dish over two jets cook on medium for approximately 13 minutes depending on how thick the salmon is.
Remove from heat and let it rest covered for about 8 minutes before serving. Garnish with cilantro is optional.

Bleu Ribbon Potato Salad
6 – 8 Servings

3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in the refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo, and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

Roasted Butternut Squash Soup
Yields 8 - 10 servings

4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Preheat oven to 450 degrees
Slice squash lengthwise and remove seeds 
Wash sweet potato and cut in half lengthwise
Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder. 
Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done. 
Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat. 
Add mashed vegetables to the broth. 
Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly. 
Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally. 
If you have an immersion blender (hand blender), puree the soup in the pot. 
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot. 
Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed. 
Bring the soup back up to a boil then reduce heat to medium low. 
Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.