Category Archives: Main Courses

GRILLED LAMB WITH ROASTED GARLIC-MINT SAUCE

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Maridade

  • ¼ cup reduced-salt soy sauce

  • ½ cup red wine

  • 1 T. olive oil

  • ½ cup sliced yellow onions

  • 1 T. chopped fresh mint

  • 1 ½ T. Chopped fresh oregano (3/4 T. dried)

Lamb:

  • ½ leg of lamb, boned, butterflied, and trimmed of most fat (about 2 pounds)

  • 1 large whole head of garlic, unpeeled

  • ½ t. extra-virgin olive oil

  • Kosher salt and freshly ground pepper

Sauce

 

  • ½ T. olive oil

  • 1 T. minced shallots

  • 1 ¼ cups red wine

  • 1 ½ cups beef or chicken stock

  • 3 T. chopped fresh mint

  • 1 T. chopped roasted garlic

  • ¾ t. Dijon mustard

  • Kosher salt and freshly ground pepper

Mix all marinade ingredients together.  Place lamb in sealable bag, add marinade and refrigerate at least 2-3 hours turning bag occasionally.  Remove lamb from bag and pat dry.

Preheat oven to 350 degrees.  Cut off very top of garlic, drizzle with olive oil, sprinkle with salt and pepper, cover in foil leaving a small area open at top, and roast 45-50 minutes.  Remove from oven and cool slightly.  Squeeze cloves out of head, discard skin, keep covered in refrigerator for up to a week.

Heat olive oil, add shallots and sauté for 2-3 minutes.  Add wine, bring to simmer and reduce by half.  Add stock, mint, garlic and mustard and simmer until sauce is reduced by half.  Season to taste.

HUNGRY BOYS CASSEROLE

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  • 1 ½ # ground chuck

  • 1 cup diced celery

  • ½ cup chopped onion

  • ½ cup chopped green pepper

  • 1 clove garlic minced

  • ¾ cup (6 oz can) tomato paste

  • ¾ cup water

  • ½ T. MSG

  • 1 t. salt

  • 1 t. paprika

  • 1 can Campbell’s pork and beans

  • 1 can chick peas

Sauté chuck, celery, onion, green pepper and garlic until tender.  Add paste, water, and seasonings.  Add undrained cans of beans.  Simmer for 15 minutes.

 Biscuits

 

  • 1 ½ cup flour

  • 2 t. baking powder

  • ½ t. salt

  • ¼ cup butter

  • ½ cup milk

  • 4 drops yellow food coloring

Sift dry ingredients.  Combine milk and coloring.  Add to dry ingredients and mix until dough clings.  Knead on floured surface 12 times.  Roll out to 12” x 9” rectangle. 

Take 1 cup of meat mixture and add ½ cup blanched slivered almonds.  Spread over rectangle of dough.  Roll up starting on 12” side.  Seal edges.  Cut into one inch pieces.  Place remaining meat mixture in Pyrex dish.  Top with biscuits.  Bake at 425 degrees for 25-30 minutes.

GRILLED FISH IN A SPICY CITRUS MARINADE

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  • 4 firm mild white fish fillets such as grouper, sea bass, flounder, halibut

  • Kosher salt to taste

  • 1 small onion diced

  • 1 walnut sized piece fresh ginger, peeled and thinly sliced

  • 1 small bunch fresh cilantro chopped

  • 1 T. chopped garlic

  • 2 t. minced jalapeno chile

  • 2 t. grated lime zest

  • 1 t. ground pepper

  • ¼ cup lime juice

  • ¼ cup olive oil

  • 1 lime quartered

Place fish fillets in a nonaluminum container and sprinkle lightly with salt.  In a food processor, combine the onion, ginger, cilantro, garlic, chile, lime zest, pepper, lime juice and olive oil.  Using on and off pulses, pulse until a paste forms.  Rub the paste evenly over both sides of each fish fillet.  Cover and marinate in frig for at least 2 hours.

Sprinkle fish with salt again.  Place on oiled grill rack and grill, turning once, until opaque throughout when pierced with a knife, 3-4 minutes on each side.  Serve on warm plate with lime wedges.

DEVILED CRAB CAKES WITH AIOLI

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Aioli Sauce

  • 2 t. finely minced garlic

  • Coarse salt to taste

  • 1 cup mayonnaise

  • 3 T. lemon juice

  • 1 red bell pepper roasted, peeled, seeded, and pureed

Combine garlic and salt and grind together to form a fine puree.  Mix garlic puree, lemon juice and mayo.  Fold in roasted pepper mix.  Refrigerate until serving

Cakes

  • 2 T. unsalted butter

  • 1 yellow onion finely minced

  • 2 celery stalks, chopped

  • 2 t. dry mustard

  • ¼ -1/2 t. cayenne pepper

  • 1 # lump crab meat

  • 14 cup mayo

  • 1 egg lightly beaten

  • 6 T. fresh breadcrumbs

  • 3 T. chopped fresh flat-leaf parsley

  • 1 t. grated lemon zest

  • Salt and ground black pepper to taste

  • 1 cup fine dried bread crumbs

  • 2-4 T. olive oil

In a medium sate pan over medium heat, melt butter.  Add onion and celery and sauté about 5 minutes.  Add mustard and cayenne, stir well and cook about 2 minutes longer.  Transfer to bowl and let cool.  When cool, stir in crabmeat, mayo, egg, bread crumbs, parsley and lemon zest.  Season with salt and pepper.  Spread dried bread crumbs on a plate.  Line a baking sheet with parchment paper.  Divide crab mix into 4 or 8 equal portions and shape each into a cake.  Dip cakes into bread crumbs, coating completely.  Add enough olive oil to a large frying pan over medium heat to film bottom lightly.  When hot, add cakes and fry, turning once golden brown, 3-4 minutes each side.
Transfer to warm plates and spoon a dollop of aioli on each plate.

CHOP SUEY

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  • 1 pound of pork diced

  • 3 cups celery sliced thin on bias

  • 1 cup onion sliced thin

  • 2 ½ T. cornstarch

  • 1 can beef broth

  • ¼ cup soy sauce

  • 1 one pound can bean sprouts drained

  • 1 five ounce can water chestnuts drained

  • Can of fried Chinese noodles

  • Rice as desired

Cook meat in oil for 10 minutes.  Set aside.  Cook celery and onion in oil until crispy tender.  Blend cornstarch in ¼ cup water.  Add broth and soy to cornstarch water and stir into vegetables .  Add meat, bean sprouts and chestnuts.  Heat until thick.  Serve over hot rice, top with fried noodles.

 

CHICKEN WITH CHIPPED BEEF

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  • 1 package of sliced dried beef

  • 4 boneless chicken breasts cut in half

  • 1 # bacon cooked and crumbled

  • ½ pint sour cream

  • 1 can cream chicken soup

  • 1 t. Worcestershire

  • 2 T white wine

  • Pepper

Lay slices of dried beef on bottom of Pyrex casserole.  Lay chicken pieces on
top.  Crumble bacon over chicken.  Mix remaining ingredients and pour over the
top.  Bake at 350 degrees for 30 minutes.

CHICKEN TORTELLINI ALA AUNT BOBBIE

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  • 3-4 boneless chicken breasts cut in bite-sized pieces

  • ¼ cup butter

  • 1 # fresh mushrooms sliced

  • 1 can artichoke hearts cut up

  • 1 T. Italian seasoning

  • ½ cup (or more) of white wine

  • 3 T. butter

  • 3 T. flour

  • 1 pint Half & Half

  • 8 oz. sour cream

  • 1 T. garlic powder

  • ¾ cup parmesan cheese

  •  One & ½ # of cheese tortellini cooked al dente

Sauté chicken pieces in butter.  Add mushrooms and cook 15 minutes.  Remove chicken and mushrooms.  Add artichoke hearts, Italian seasoning and wine.  Cook 10 minutes.  Add chicken and mushrooms.  Put in a large Pyrex casserole.  Make a white sauce with butter, flour and half & half.  Add sour cream, garlic
powder and cheese to white sauce.  Pour over chicken mixture.  Add tortellini and
back at 300 degrees for 45 minutes.  Make sure mixture is real juicy as tortellini will soak it up in the oven.  Serves 8-10 people.

Chicken – St.John’s

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  • 3 cups of cooked chicken breasts, cut in bite size pieces

  • 1 ¼ cups Hellman’s mayonnaise

  • 1 can chow mien noodles (#303 size)

  • 1 can mushrooms, sliced and sautéed (you can use fresh also)

  • 1 can cream of chicken soup undiluted

  • 3 eggs well beaten

  • Slivered almonds

Beat eggs well.  Add mayonnaise and beat.  Add egg mixture to undiluted chicken soup.  Add remaining ingredients except almonds.  Grease a 9×12 casserole dish well.  Add mixture and bake 1 hour at 350 degrees.  Refrigerate and reheat the next day for 1 hour at 250 degrees.  Put almonds on top before reheating.  Cut into squares and serve with the following sauce:

  • 1 can of cream of mushroom soup

  • 1 can of cream of celery soup

Heat both soups undiluted in a double boiler.  Do not stir too often as this tends to thin the sauce too much.  Serves 6-8.

CHICKEN SQUARES (SANDY JASON)

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  • 6 oz. cream cheese

  • 2 cups cooked chicken

  • ¼ cup half and half

  • ¼ t. salt

  • 1/8 t. pepper

  • 1 T. chives

  • 1 T. chopped pimento

  • 1 8 oz. can refrigerator crescent rolls

  • ¾ cups bread crumbs

Make up a chicken salad with chicken, cream cheese, half and half, salt, pepper, chives and pimento.  Make four rectangles from refrigerator rolls.  Divide chicken onto rectangles.  Bring corners together and close seams.  Flatten down.  Dip in 3 T. melted butter, and then bread crumbs.  Bake 20-25 minutes on an un-greased
cookie sheet at 350 degrees.