Author Archives: Andy

BUTTERSCOTCH – BOURBON BLONDIES

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Cooking Spray

  • 1½ cups all-purpose flour
  • ¾   teaspoon baking powder
  • ½   teaspoon kosher salt
  • One stick (½ cup) butter, softened
  • ¾    cup butterscotch chips
  • ¾    cup lightly packed light brown sugar
  • One extra- large egg
  • ½    teaspoon pure vanilla extract
  • ¼    cup bourbon

1.     Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that too.

2.     In a medium bowl, whisk the flour, baking soda and salt.

3.     In a small saucepan over medium heat melt the butter and ¼ cup of butterscotch chips until the mixture is smooth. Transfer it to the bowl of a standard mixer.

4.     Beat the brown sugar into the butter mixture, than the eggs. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining ½ cup butterscotch chips.

5.     Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting

 

BROWN POTATOES – GRANDMA GALLAGHER’S

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  • 1/3-cup butter
  • 1/2-cup flour
  •  Salt and pepper
  • 1 tsp. Minced onion

Sauté above until brown (It wants to be quite brown). 

Add 2 1/3 cups of water and 3 cups largely diced potatoes. (They want to be stirred quite often or they will burn).

Put the potatoes in a casserole (It wants to be greased) and cover with crushed soda crackers. Bake until bubbly. (The potatoes want you to watch them so they don’t burn).

 

SOUR CREAM SUGAR COOKIES – BUD KANE’S

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  1. 4 Cups of flour;
  2. ½ teaspoon of baking power;
  3. 1 teaspoon of baking soda;
  4. 1 & ¼ Cups of granulated sugar;
  5. Mix the above dry ingredients; and
  6. Cut in Cup of butter.
  7. Beat with mixer

 

  • Beat 4 yolks with mixer, well;
  • Add ½ pint of sour cream into yolks after beaten;
  • Add vanilla and salt; and
  • Mix all of the dry and wet ingredients 
  • Roll out and sprinkle with sugar. 
  • Bake at 400 degrees for 10-12 minutes.

 

BREAKFAST CASSEROLE MARY KAY’S

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  • 2 Pounds of mild bulk sausage;
  • 1 30-32 ounce bag of frozen hash browns;
  • 1 Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • ¼ Teaspoon of garlic powder;
  • ¼ teaspoon of onion powder;
  • 2 Cups of shredded cheddar cheese;
  • 8 Eggs; and
  • 2 Cups of milk.

Cook sausage till brown &

Lightly brown hash browns in a separate pan.

Place hash browns in bottom of 9×12 Pyrex pan & pour eggs, salt, pepper, garlic powder, onion powder and milk over top of hash browns, & then add sausage and cheese. 

Cover & refrigerate overnight. 

Cook for 35-45 minutes in a 350-degree oven.

Serves 10.

 

WAFFLES

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  • 2 Cups of flour – sift;
  • 1 & ½ Teaspoons of baking power;
  • ¼ Teaspoon of baking soda;
  • 1 Tablespoon of sugar;
  • ½ teaspoon of salt;
  • Mix above ingredients in a bowl;

Beat 2-egg yolks;

Add 1 & ¾ Cups of buttermilk; and

6 Tablespoons of butter; and

Combine with above dry ingredients;

 Combine 2 egg whites by folding them in with above combined mixture.

 

BANANA CARMEL PIE

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  • One 15-ounce can of 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 closed 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 with boiling water.  Then refrigerate can (without water) for 24 hours.  Open can at both ends and slide out Carmel roll.  Cut in ½ inch round slices and place on piecrust bottom.

Sprinkle chopped nuts over Carmel, then sliced bananas.

Cover with Dream Whip.

Refrigerate 3 hours.

 

SPICY LAMB AND LENTILS APPETIZER FROM JEFF PARSIGIAN

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  • 1 T. olive oil
  • ½ pound ground lamb
  • 3-4 cloves garlic chopped
  • 1 t. crushed red peppers
  • ½ t. cumin
  • 1 cup cooked French green lentils (from ½ c. dried)
  • 1 English cucumber chopped
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • 1 ½ cups plain high fat Greek yogurt

Heat oil in medium skillet over medium high heat.  Season lamb with salt and pepper and arrange in pan in an even patty about ¼ inch thick.  Brown both sides, then add cumin, garlic and red peppers and continue to cook while you break up the meat into crumbs.  Transfer to bowl.  Place cooked lentils in the skillet and cook tossing occasionally until heated through and starting to crisp.  Return lamb mixture to skillet and mix well until all is warmed through.  Remove from heat and stir in cubes, cilantro, and parsley.  Spoon yogurt onto plates about 1/8 inch, then spoon on lamb mixture.  Serve with lemon wedges and homemade pita chips.

BRUSSEL SPROUTS SALAD (serves 4)

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  • 8 ounces fresh Brussels sprouts
  • 1-2 T. olive oil plus ¼ cup
  • Kosher salt
  • Cracked black pepper
  • 4 fresh radishes
  • Half small red onion
  • 1 Granny Smith apple sliced thin
  • 4 ounces bacon diced (I often use pancetta)
  • 2 T. brown sugar
  • 1 T. Dijon mustard
  • ¼ cup champagne vinegar
  • 2 ounces pistachios
  • 4 ounces of fresh greens (I use arugula)

Halve or quarter the Brussels sprouts and toss in oil, salt and pepper.  Either char sprouts on the grill or sauté in a skillet on the stove.  Shave the radish, onion and apple as desired and reserve.

Render the diced bacon in a sauté pan until cooked through.  Add sugar, mustard, and vinegar to the pan with the bacon and fat and bring to a boil.  Pour the mixture into a small mixing bowl.  Slowly add ¼ cup of oil while whisking to form an emulsification.  Once emulsified, add salt and pepper to taste and keep warm.  Mix Brussels sprouts, radish, apple, onion and pistachio with vinaigrette.  Once evenly distributed, fold in greens softly to prevent wilting.  I actually like the arugula to wilt a bit.

SPAGHETTI WITH CLAMS

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  • 1 pound dried pasta
  • ½ cup EVO
  • 2 shallots thinly sliced
  • 5-7 cloves of garlic finely chopped
  • 2 ½ pounds of clams scrubbed clean
  • ½ cup fresh parsley chopped
  • ½ cup dry white wine
  • 2 T. unsalted butter cut in small cubes

Heat oil in large sauté pan.  Add shallots and garlic and sauté until soft and translucent – about 3-4 minutes.  Add clams and wine.  Cover and simmer for 6-8 minutes until clams have opened.  Add chopped parsley.  Whisk in butter to thicken.  Open some of the clams, leave others in shell.  Cook pasta and add it to sauté pan and mix thoroughly.

WATERMELON SALAD (Serves 4)

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  • 6 T. EVO
  • 1 cub Israeli couscous
  • 2 cups water
  • 2-3 cups of watermelon, seeded, cubed, diced
  • ¾ cup feta, goat or mozzarella cheese
  • 1/3 cup chopped basil
  • 1 cup arugula chopped
  • ¼ cup white wine or sherry vinegar

Heat 1 T. oil, add couscous and brown until toasty (4-5 minutes).  Add 2 cups water and salt and bring to boil.  Reduce heat, cover and simmer 15 minutes.  Spread couscous evenly on baking sheet.  Drizzle 2 T. olive oil and stir.  Cover with plastic wrap and cool in refrigerator.  Prepare all remaining ingredients and combine in a large bowl.  Combine cooked couscous, watermelon, cheese, basil and arugula.  In separate bowl whisk 3 T. olive oil, vinegar, and salt and toss with watermelon mixture.