Author Archives: Andy

CHICKEN CYNTHIA

Posted on by

 

  • 3 T. flour
  • 1 t. salt
  • 2 chicken breasts, skinned, boned and halved
  • 4 chicken thighs, skinned and boned
  • 1 T. butter
  • 1 T. oil
  • 2 T. curacao
  • ¾ cup dry Champagne
  • 1 cup chicken bouillon
  • 1 cup sliced fresh mushrooms
  • 1 T. butter, melted
  • ½ cup whipping cream

Combine flour and salt.  Coat chicken pieces with flour mixture.  Heat 1 T. butter and oil in large skillet.  Add chicken and cook for 5 minutes on each side.  Place chicken in 9x9x2 baking pan and bake at 350 degrees uncovered.  Pour fat from skillet and add curacao, champagne and bouillon.  Bring just to a simmer.  Add chicken and simmer uncovered for 20 minutes or until tender.  Cook mushrooms in 1 T. butter and add to chicken along with cream. 

BANANA CARMEL PIE

Posted on by

1 can Eagle Brand milk

  • 1 graham cracker crust in 9” pie dish
  • ½ cup finely chopped walnuts
  • 3-4 ripe bananas
  • 1 package dream whip

 Cover can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water as it will boil away.  Be sure can is always covered.  Then refrigerate can for 24 hours.  Open can at both ends and slide out carmel roll.  Cut in ½” slices and place on pie crust bottom.  Sprinkle chopped nuts over carmel, then sliced bananas.  Cover with dream whip.  Refrigerate 3 hours.

ROASTED TOMATOES

Posted on by
  • 12 plum tomatoes
  • ¼ cup olive oil
  • 1 ½ T. balsamic vinegar
  • 2 large garlic cloves minced
  • 2 t. sugar
  • salt and pepper
  •  

Preheat oven to 275 degrees

Cut tomatoes in half lengthwise and scoop out seeds and pulp, leaving core intact. Drizzle evenly with oil and vinegar.  Sprinkle garlic, sugar, and salt and pepper.  Place on cookie sheet and roast for 2 hours.  Let cool and store at room temp or in refrigerator.

TOASTS FOR COCKTAILS BHCC STYLE

Posted on by
  •  
  • 1 loaf of thin sliced Pepperidge Farm white bread
  •  
  • ½ – ¾ melted butter
  •  
  • 1 clove garlic crushed
  •  
  • 1-2 tsp of herbs (tarragon, thyme, parsley)  all dried and mixed.  This is 1-2 tsp. Total.
  •  

Butter each side of bread, stack 5-6 high and cut diagonally or in half length wise.

 Place on cookie sheet in 400-degree oven for 15-20 minutes.  Turn once and reverse pan on rack so it doesn’t burn.

MOUSSAKA (2015)

Posted on by
  • 3 large eggplants
  • salt
  • 2 pounds lean ground lamb
  • ¼ -1/2 cup olive oil
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 1 ½ T. ground cinnamon
  • ½ T. grated nutmeg
  • 2 t. dried oregano
  • 1 can (14.5 oz) whole tomatoes, un-drained
  • 1 cup dry red wine
  • Freshly ground pepper to taste
  • 5 cups (3/4 pound) grated Kasseri cheese or Italian sharp.
  •  

Peel eggplant in lengthwise strips leaving a strip of skin every so often.  Cut in ½ inch slices, sprinkle with salt and let sit on paper towel for a while to absorb moisture.

Place lamb and 1 T. oil in skillet.  Cook, crumbling meat with a fork over high heat until just brown (3-4 minutes).  Add onions and garlic and cook for 10 minutes.  Season with herbs and cook 1 minute.  Stir in tomatoes, wine, salt and pepper.  Simmer uncovered 25-30 minutes.  Remove from heat.

 Pat eggplant dry with paper towel.  Dribble little olive oil in pan and sauté in batches until lightly browned on both sides.  Don’t add too much oil.  Heat oven to 300 degrees.

 Prepare béchamel sauces:

  •  
  • ½ cup unsalted butter melted
  • 6 T. flour
  • 4 cups hot milk
  • ½ t. grated nutmeg
  • salt and pepper
  • 3 large eggs beaten
  •  

Add flour to butter and whisk until smooth.  Cook, stirring constantly for 1 minute.  Gradually whisk in milk and cook stirring constantly until smooth and thickened.  Season with nutmeg, salt and pepper.  Stir ½ c. hot sauce into beaten eggs and then add egg mixture to remaining sauce.  Cook several minutes longer, stirring constantly.  Remove from heat.

 Arrange ½ eggplant in rectangular casserole.  Spread lamb sauce over eggplant and sprinkle with 1/2mcheese.  Top with remaining eggplant.  Pour the béchamel over all and sprinkle with remaining cheese.  Bake for 1 hour.  Let cool to room temp, then refrigerate overnight.  Let come to room temp before baking in 350 degree oven about 30 minutes.  Makes 12-14 servings

CHILI ALA SUE JONES FROM ALTAIR

Posted on by

  • 2 pounds ground bee
  • 1 large onion chopped
  • 2 stalks celery, sliced
  • 1/4 t. garlic powder
  • 1 T. Franks Red Hot Sauce
  • 1 T. Worcestershire sauce
  • 1 envelope Chili seasoning (McCormick’s)
  • 2 cans dark red kidney beans un-drained
  • 2 cans diced tomatoes, chili ready (14.5 oz size)
  • 2 cans diced tomatoes with mild green chilies (14.5 oz size)
  • 1 small can tomato paste (6 oz)

 Brown meat with onion, celery, garlic powder, hot sauce and Worcestershire.  Transfer to largo pot.  Add chili seasoning, beans, tomatoes and tomato paste and enough water to rinse all the cans.  Simmer for 1-2 hours.  Serve with shredded cheddar and sour cream.

TILAPIA COUSIN ROSE STYLE

Posted on by

Coat a no stick frying pan with olive oil.  Add:

  • ½ t. of the following:  oregano, parsley
  • ¼ t. of the following:  salt, pepper, red pepper flakes
  • 1/3 cup white wine
  • A little bit of lemon juice

 Adjust seasonings and liquid until it tastes right, i.e. no bitterness from the lemon and not too salty.  Bring to a slow boil.

 Wash thawed Tilapia fillets and shake excess water off and put in pan.  Cover pan and cook for 3 minutes on medium.  Turn and cook for 3 minutes on other side on medium.  Done!

TUNA-PAN SEARED WITH GINGER SOY SAUCE

Posted on by
  • Leaves from 1 bunch fresh cilantro, chopped (you can substitute parsley)
  • 2 jalapeno peppers sliced (I take out the seeds and actually chop the peppers)
  • 4 t. grated fresh ginger
  • 4 garlic cloves, grated
  • 4 limes, juiced
  • ½ cup soy sauce
  • 1/8 t. sugar
  • salt and fresh ground pepper
  • ¼ cup plus 2 T. EVO
  • 4 6 oz. Pieces of ahi tuna or 24 ounces of a tuna loin
  • 2 ripe avocadoes, halved, pitted, peeled and sliced.

Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of EVO.  Mix well.  Place a large skillet over medium-high heat and coat with remaining 2 T. EVO.  Season the tuna piece(s) generously with salt and pepper.  Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.  Pour half of the cilantro mixture into the pan to coat the fish.  Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.

TUNA TARTARE

Posted on by
  • 3/4 pound ahi tuna raw
  • 4 T. olive oil
  • 1 lime grated zest
  • 3T. lime juice
  • ½ t. wasabi powder
  • 1 ½ t. soy sauce
  • 6 dashes tobacco
  • 1 ½ t. salt
  • pepper
  • 1/4 cup minced green onion
  • 2 t. minced jalapeno (I take out the seeds)
  • 1 ripe avocado
  • 1 t. sesame seeds

 Cut tuna into ¼ inch dice.  Mix with olive oil, lime zest, lime juice, wasabi powder, soy sauce, tobacco sauce, salt, pepper, green onion and jalapeno.  Mix well.  Dice avocado and fold in gently.  Toast sesame seeds and add at last minute.  Serve in lettuce cups as a starter course.