JON ASHTON:
Chef Jon Ashton began his story in the cold, gray, port city of Liverpool, England. As a young lad Jon learned about the joy of cooking in his grandmother's cottage kitchen. Granny Ashton taught him one of the most important lessons... to share what one has with others and through cooking and feed their souls with love, happiness and laughter .
Jon signed up for home economics classes and cooking soon became his passion. Winning first place in an all-county cooking competition gave young Jon momentum to pursue his love of cooking in college. Upon graduation Jon started his career in noted restaurants such as the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows where audiences fell in love with his wit, charisma and genuine love of food. Soon, America discovered him and Jon was featured in publications from New York to California. With America calling, Jon left everything he knew to pursue his dream with $2000 in his pocket.
Landing in Florida, Jon began producing and starring in his own local access TV show, "The Mad Chef", and soon after became the mid-day chef on Orlando's FOX affiliate. That same year he found himself appearing on " The Tonight Show with Jay Leno." Jon stays busy as CEO of Jon Ashton Enterprises, LLC offering professional services including media appearances, group demonstrations and culinary consulting to diverse clients in the food industry.
Jon has cooked with an impressive repertoire of culinary icons including Emeril Lagasse , Wolfgang Puck, Jacque Pepin, Martin Yan , Jay Leno, Bobby Flay, Alton Brown, Gail Gand , Roy Yamaguchi, Norman Van Aken , Kat Cora, and George Foreman . He has also had the honor of launching his Chocolate Soufflé into space at Kennedy Space Center!
To visit Jon's site go to www.jonashton.com
3/3/10 Cheeky Chicken Wings
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Put the wings on a sheet pan and brush them with the melted butter, season with salt and pepper. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
Meanwhile, in a large saucepan, heat oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
Toss wings in sauce and serve.
makes 16 wings
2/23/10 Nutty Banana Bread
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
¾ cup walnuts, toasted, chopped coarse
¾ cup pecans, toasted, chopped coarse
3 ripe bananas, very ripe, mashed well
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Pre heat oven to 350 degrees.
Combine first seven ingredients together in large bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Look at the date, if you can smell it, milk will always tell the truth.
- BREAD
Freshly baked bread will go hard, then it will mold... Wonder Bread lasts for bloody months.
- LETTUCE
Lettuce has a tendency to go brown, the leaves will pull all the food from the roots.
- CHICKEN
Chicken will go darker in color and it will start to get slimy.
- RED MEAT
Red meat will go brown, always make sure the package is not puffed up.
- FRUIT
Pre packaged fruits will start to lose there water content and this will cause them smell and deteriorate.
- EGGS
Fresh eggs will sink to the bottom of a bowl filled with water and lie on their sides.
Slightly older eggs (about one week) will lie on the bottom but bob slightly.
If the egg balances on its smallest end, with the large end reaching for the sky, it's probably around three weeks old.
Eggs that float at the surface are bad and should not be consumed.
- BANANAS
Bananas will go black. However, that is when they are really tasty.
2/16/10 Mashy Mouse Potatoes
4 medium sized potatoes
1 tbsp oil
1oz butter
6 tbsp low fat milk
1/2 cup grated cabot 50% light cheese
4 cherry tomatoes
1/4 cup chopped chives
8 raisins
2 radishes
4 scallion tails
Directions
Preheat the oven to 400F
Give the potatoes a jolly good wash the potatoes and pat them dry. Prick the skins with a fork and place the potatoes on a baking tray. Brush them all over with oil.
Bake the potatoes for 1 hour, or until soft, let them cool? cut a whole in potato and carefully scoop out the soft potato centers.
In a bowl mash the soft centres with the butter, milk and cheese. Add a pinch of salt and pepper, then spoon the mixture back into the potato jackets. Sprinkle with cheese and cook your potatoes under the broiler for a few minutes until they are golden.
Make a nose and whiskers with half a cherry tomato held in place with a cocktail stick and chives tucked behind. Finish decorating with raisin eyes, radish ears and spring onion tails.
Serves 4 people.
2/2/10 Good Things Chicken wings
· 1 teaspoon black pepper
· 1 teaspoon cumin
· 1 teaspoon chile powder
· 2 teaspoons garam masala
· 1/4 cup fresh cilantro
· pinch salt
· 11 bottle hot sauce (not tabasco)
· 1 1/4 cups plain yogurt
· 1/2 cup heavy cream
· 4 garlic cloves, minced
· 1/4 tablespoons soy sauce
· 50 chicken wings
To make the marinade, In a large bowl whisk all ingredients until smooth and well blended, add chicken thighs.
Preheat oven to 450°F.
Pour the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
Remove the chicken from the marinade and arrange the pieces on a baking pans Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
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1/27/10 Winter Warming Chilli
8 large ancho chiles, stemmed and seeded
8 garlic cloves, roughly chopped
1 tablespoon ground cumin
2 tablespoons olive oil
11/2 pound Ground pork
11/2 pound Ground Chuck roast beef
2 medium onion, diced
Generous pinch salt & pepper
1 28-ounce can fire roasted diced tomatoes, drained
1 tin red kidney beans
3 cups butternut squash, diced
1/4 masa harina flour
1 cup cheddar cheese
1/2 cup chopped green onion
1/3 cup cilantro chopped
Directions
In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to insure even soaking. Drain. place In a blender with a little water, garlic, and cumin. Blend to a smooth puree, scraping down a couple times.
Brown meat and onion over medium-high heat in a dutch oven. Stir, breaking up clumps, until browned thoroughly,this takes about 10 minutes.
1/21/10 Baked Tilapia with Toasted Almond Salsa
4 garlic cloves, peeled
3 fresh serrano chiles, stemmed and chopped
1/2 cup coarsely chopped sweet onion
pinch salt
2 tomato
2 tablespoons olive oil
1/4 cup fresh lime
1/4 cup chopped cilantro
1/2 cup chopped toasted almonds
Tilapia
4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)
Directions
Preheat oven to 400°F.
Combine all topping ingredients in a bowl. Season with salt and pepper
to taste. Place a fillet on each a piece foil and divide topping
evenly among them, spreading it over the top. Fold foil over to form a
packet around each fillet and seal the edges by crimping it tightly.
Place on a baking sheet and bake 20 minutes.
1/15/10 Golden Globes Flat Bread (Garlic Flat Bread with Parma Ham)
Garlic Oil
6 tbsp extra-virgin olive oil
Place dough on a floured countertop; roll the dough out into a large circle. Brush pizza with garlic oil, the tomatoes and arrange them on top of the pizza and sprinkle over the sugar. Season with salt and freshly ground black pepper and extra drizzle garlic oil.
Place on a pizza paddle or back of a tray. Pop onto a pizza stone. Bake for about 5-7 minutes, or until the pizza is crisp and the tomatoes have begun to brown.
When the flatbread is cooked, remove it from the oven, place onto a chopping board and top with Parma ham slices and thin slices mozzarella and with scatter with arugula and capers over Bread.
Drizzle over some extra olive oil and serve.
Serves 8.
1/4/2010 Asian-Style Broiled Chicken Wings with a Honey Chili Sauce
6 Tablespoons soy sauce $0.52
2 Tablespoons rice wine or wine $0.26
2 teaspoons black pepper
2 teaspoons Chinese five spice powder or cinnamon
2 teaspoons dark sesame oil
2 garlic clove, crushed
2 lb chicken wings $3.86
Dipping Sauce
1 teaspoon dried hot red pepper flakes
1/3 cup honey $0.72
1/2 cup distilled white vinegar $0.67
Directions
12/9/09 Caribbean Pineapple Shrimp Skewers
1 cup tomato ketchup
1/4cup soy sauce (low sodium)
1/4 cup Smucker's marmalade
1 tablespoon Dijon mustard
1/4 cup brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
2 whole garlic cloves, minced
1
32 shrimp, peeled and deveined
32 pieces Nature’s Peak frozen pineapple
16 wooden skewers, soaked in water for 30 minutes
olive oil, for brushing
salt and ground black pepper
In a medium saucepan over medium heat, add the ketchup, soy sauce, marmalade, mustard, sugar, garlic, pepper flakes and cinnamon. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool. Place about half the sauce into a small bowl with chopped cilantro.
Heat a grill pan. On a skewer, alternating between the shrimp and pineapple, thread 2 pieces shrimp, and two pineapple pieces on each skewer. Brush them with olive oil and season them with salt and pepper. Brush skewers with some of the sauce. Cook them in grill pan, basting frequently with the sauce, until cooked through, about 3 minutes per side. Serve on a platter with reserved sauce on the side for dipping.
Prosciutto-wrapped Chicken Skewers with Sweet Cranberry Dipping Sauce
4 chicken boneless breast, halved and skin removed
16 very fine slices prosciutto
18 sage leaves, finely chopped
4 tablespoons olive oil
salt
pepper
Cranberry Dipping Sauce:
11/23/2009 Pumpkin Cheesecake Dessert Shots
1 (14-ounce) can pumpkins or yams, chilled
3 ounces reduced-fat cream cheese
6 ounces lowfat vanilla yogurt
1 cup low fat milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs optional
Directions
In a blender, whirl all ingredients except the graham cracker crumbs. Blend until silky. Pour into shot glasses. Top each serving with 1 teaspoon of the graham cracker crumbs.
Serves 6
10/30/2009 Naughty Deviled Eggs
12 large eggs, cooked
3 roasted red peppers, minced
1 cup mayonnaise
1 tablespoon
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon franks hot sauce
Fresh chives, cut into 1/2-inch pieces, for garnish
Directions
Peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make a naughty devil face.
10/19/2009 Whole Wheat Linguine with Arugula and Shallots
1/3 cup extra-virgin olive oil, divided
1 tablespoon sugar
2 cups diced shallots or 1 red onion
1 teaspoon kosher or sea salt
½ teaspoon coarsely ground black pepper
½ teaspoon crushed red pepper flakes
1 pound whole-wheat linguine
10 ounces arugula, washed, spun dry, and stemmed if needed
1 bunch Italian flat-leaf parsley, leaves picked, cleaned, coarsely chopped
2 cups toasted bread bits-cut like baby croutons-use a good crusty loaf
½ pound Pecorino Sardo or Romano cheese, grated
Directions
1. Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes.
Add salt, pepper and red pepper flakes.
2. Bring 6 quarts of lightly salted water to a boil in a stockpot. Add linguine and cook until al dente, about 10 minutes. Drain, reserving 2 cups of cooking water, and return to pan. Scrape shallots and oil into pan; toss until linguine is well coated.
3. At serving time, gently warm linguine; fold in arugula, parsley and a little cooking water. (The heat will wilt the greens.) Add bread bits and cheese, folding until evenly distributed throughout the pasta.
Serves 8.
9/28/2009 Presto Pesto Pasta Salad
3 cups lightly packed fresh basil leaves, washed & dried
2 cloves garlic, peeled
1/2 cup virgin olive oil
1/4 cup walnuts
pinch of salt
3/4 cup freshly grated Parmesan cheese
Cooked whole wheat penne pasta
Directions
Process the mixture until fairly smooth, stopping occasionally to scrape down the sides with a rubber spatula. Transfer the mixture to a small bowl and stir in the Parmesan cheese. Now pour in hot cooked penne pasta and toss.
9/28/2009 Pesto Pita Pocket
1 oz raisins & dried cranberries
2 tbsp pesto
1/2 pita pocket
1/2 cup spinach leaves
2 slices lean turkey or ham
2 slices low fat cheddar cheese, cut up
Directions
Stuff pita pocket with spinach, turkey & cheese . Add a little pesto that you made for the in the pita pocket.
Kids can enjoy ants on a log with with the celery, raisins, and peanut butter. They can even have red ants using cranberries.
9/22/2009 - Rosemary Pork Loin with Apricot Glaze
3 tablespoons rosemary, finely minced
3 garlic cloves, minced
Salt and pepper to taste
3 tablespoons olive oil
1 - 1 1/4-pound pork filet
1/2 cup Smuckers Apricot Preserves
1 1/2 tablespoons freshly squeezed lemon juice
1 garlic clove, peeled, and pressed
Directions
Serves 4
Preheat oven to 400°F.
Brush pork with 1 tablespoon oil; sprinkle with rosemary and garlic. Season with salt and pepper.
Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat.
Add pork and cook until brown on all sides, turning often, about 5 minutes.
Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.
In the meantime, combine preserves, lemon juice, and garlic.
Remove skillet from oven and hand brush glaze all over, let pork rest 10 minutes.
Cut pork crosswise into 1/2-inch-thick slices.
Serve with Spanish rice & beans
9/16/2009 - French Fondue
4 cups Comté cheese, 12 to 18 months aged & cut into small cubes
1/2 cup white wine
2 clove of garlic, bruised
1/4 teaspoon baking soda
Freshly ground black pepper to taste
Cubes of country bread or steamed potatoes for dipping
Directions
Rub the bruised garlic inside the fondue pot, then discard. Put the cheese, cut into small cubes, and the white wine into the pot. Cook over medium heat. Stir continuously. When the cheese has melted, add the bicarbonate. Stir. Remove from the burner when smooth. serve with bread and steamed potatoes
Serve the fondue
serves 4 people
8/24/2009 - Sweet N Spicy Rum Chicken
Chicken
1 pound chicken breast, cut into 3/4-inch cubes
2 chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
pinch of kosher salt
pinch black pepper
Marinade
5 tablespoons soy sauce
2 tablespoon water
2 tablespoons mount gay rum
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce
3/4 teaspoon red chilli flake
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips
Directions
In a large bowl add chopped chicken garlic powder, salt, and black pepper. saran wrap and place in refrigerator. Combine the soy sauce, mount gay rum, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
Heat a 4-quart sauce pot over low heat. Add brown sugar and melt slowly over medium heat, stirring frequently( being careful it does not burn). When sugar comes to a slow boil, carefully add fish sauce. Add the rum mixture, chile flay, garlic, and ginger. Add chopped chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 6-8 minutes.
Makes 4 servings
Serve with rice
8/4/2009 Turkey Burgers with Acai Blueberry Jam
For Jam
1 (15-oz.) package frozen blueberries, thawed
1 cup sugar
1/2 cup Van Gogh Aca Blueberry vodka
1/2 cup chicken stock
1/2 cup fresh lemon juice
3 sprigs fresh rosemary
2 sprig fresh thyme
For Burger
1 pound ground turkey
2/3 cup finely chopped red onion
1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping
1 small garlic clove, pressed
1/2 teaspoon chopped fresh rosemary
1 1/2 teaspoons olive oil plus additional for brushing
Directions:
Stir together blueberries, sugar, wine, stock, lemon juice and herbs in a medium saucepan. Bring to a boil; reduce heat to medium-high. Cook, stirring frequently, for about 40 minutes or until mixture is thickened and reduced to a jam-like consistency. Let cool, then remove herb stems.
Mix turkey, onion, 1/3 cup feta, 1 1/2 teaspoons olive oil, garlic, rosemary, pinch coarse salt, and pinch pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
serves 4
7/28/2009 Herb pesto penne
1 cup parsley leaves
2 Tablespoons rosemary
1 cup basil leaves
1/4 cup pecan nuts
2 small garlic clove, smashed
1/2 teaspoon finely grated lemon zest
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup sliced mushrooms $1:25
Directions
1. In a food processor, combine the parsley, rosemary, celery basil, garlic, lemon zest, crushed red pepper and 1/4 cup of the olive oil. Pulse until the herbs and garlic are coarsely chopped. Transfer to a bowl and stir in the remaining oil. Season the pesto with salt and pepper.
2 Cook penne pasta according to package directions without salt or fat, Over a medium-high heat, in a large skillet add a drizzle olive oil, Add sliced mushrooms Cook 2 minutes until mushrooms are tender Add several tablespoons herb pesto, Cook mixture, stirring occasionally, 2 to 3 minutes until it thickens Add cooked penne pasta and heat through and serve.
7/21/2009 Smokey Bacon Macaroni Salad
1 1/2 cups uncooked medium pasta shapes (such as elbow macaroni)
1/2 cup Fat Sour Cream
1/2 cup light mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 cup coarsely chopped fresh basil
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic paste
4 cups torn romaine, butter or iceberg lettuce
4 thick bacon slices, cooked and crumbled
1 pint cherry tomatoes, halved (about 1 1/2 cups)
1 cup grated Cabot 75% or 50% Reduced Fat Sharp Cheddar (about 4 ounces)
1. Cook pasta according to package directions; drain well and set aside to cool.
2. Stir together sour cream and next 6 ingredients until well blended.
3. Toss cooled pasta, lettuce, bacon, tomato and cheese in large bowl; add sour cream mixture and toss to coat. Sprinkle with croutons and serve immediately.
Makes 4-6 main course servings
7/7/2009 Cinnamon Chicken Salad
1/4 cup rice wine vinegar $0.25
2 teaspoons sesame seed oil
1 tablespoon honey $0.15
2 teaspoons Dijon mustard $0.36
1 teaspoon soy sauce
1/2 teaspoon cinnamon
2 tablespoons olive oil
Salt, preferably sea or kosher, to taste
Freshly ground black pepper to taste
1 medium cabbage, cored and thinly sliced $1.26
3 medium carrots, peeled and coarsely grated $1.50
1 mango diced small $0.89
1/2 cup chopped toasted walnuts $1.23
2 cups cooked chicken shredded $2.24
Directions:
1. To make dressing: In blender, combine vinegar, sesame oil, honey, mustard, soy sauce and cinnamon; blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.
2. To make salad: In large bowl, combine all salad ingredients. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.
7/2/2009 Two-Cheese Burger with Tomato and Balsamic Glaze
Pair with Mirassou Cabernet Sauvignon
Prep time: 15 minutes
Cook time: about 10 minutes
1/3 cup Mirassou Cabernet Sauvignon
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
4 tablespoons gournay cheese, a spreadable cheese wrapped in foil, found in the cheese case $1.25
4 (1-ounce) slices mozzarella cheese $1.86
8 large or 4 small tomato slices
1 cup Arugula leaves $0.82
4 Ciabatta rolls or Focaccia squares, toasted if you like $1.00
Purchased balsamic glaze for drizzle
7/2/2009 Herb Scented Blueberry S'mores
Pair with Mirassou Pinot Grigio
Cook time: 45 minutes total
(15-oz.) package frozen blueberries, thawed $1.84
1 cup sugar
1/2 cup Mirassou Sauvignon Blanc $0.84
1/2 cup chicken stock
1/2 cup fresh lemon juice
3 sprigs fresh rosemary
2 sprig fresh thyme
16 bite-sized mozzarella balls $2.25
16 garlic rubbed grilled baguette slices $0.78
16 oil packed sun-dried tomato halves, chopped $2.25
Stir together blueberries, sugar, wine, stock, lemon juice and herbs in a medium saucepan. Bring to a boil; reduce heat to medium-high. Cook, stirring frequently, for about 40 minutes or until mixture is thickened and reduced to a jam-like consistency. Let cool, then remove herb stems. Place mozzarella balls onto skewers and toast over an open flame, turning skewers to evenly melt cheese. Top grilled baguette slices with a little of the sun-dried tomatoes, a spoonful of blueberry mixture, then a melted cheese ball.
Makes 8 servings
6/24/2009 Grilled Fish Tacos
1/2 cup fat-free sour cream $0.67
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
1 pound firm white fish fillets $4.99
4 fat-free flour tortillas
1/2 cup Cabot 50% Reduced Fat Cheddar, grated cheese $0.89
Optional toppings: fresh
lime wedges, diced tomato, finely shredded red cabbage, sliced green
onion, chopped fresh jalapeno salsa
1. Prepare and preheat grill.
2. Combine sour cream, cilantro and lime juice in a small bowl; set
aside.
3. Sprinkle seasoning over fish. Cook fish on grill over medium-high
heat just until opaque in center (about 2 to 5 minutes per side
depending on thickness of fillets.) Transfer fish to bowl and flake into
bite-size pieces with fork.
4. Place tortillas on grill and cook until lightly charred on both
sides, about 20 seconds per side.
5. Divide fish among tortillas; top evenly with sour cream mixture and
cheese. Serve with toppings, as desired.
6/17/2009 Spanish Garlic Shrimp
1 lb shrimp $3.00
4 large cloves of garlic, finely minced $0.35
1 tsp sweet smoked Spanish paprika
1 tsp red pepper flakes
2-3 oz of sherry $0.74
1/4 cup virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 Baguette
Preparation:
In a large frying pan, warm the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about one minute or until they begin to color.
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pinkish – about 3 minutes.
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
Serve with fresh sliced bread.
6/8/2009 Penne Shrimp Arrabiata
Makes 4 Servings
* Coarse salt
1/2 pound shrimp, sliced vertically in half ($3.00)
1 pound penne pasta, cooked to box instructions $1.20
2 cups of your favorite tomato sauce (see the recipe included with the Eggplant Parmesan) $1.20
1 long red chili, cut into quarters $0.43
4 tablespoons olive oil
1/2 cup firmly packed, finely grated parmesan cheese $1.82
Directions
Heat a large frying pan, add 2 tablespoons of oil, and saute shrimp for 2 minutes. Add tomato sauce, chopped chili give a good stir. Add a small amount boiling water from your pasta pot, stir the pasta and sauce together with the olive oil and let it cook on low heat for for a couple minutes. You want the pasta to be just coated by the sauce, not doing the back stroke in it. Turn off the heat, remove the pieces of chili, stir in the pecorino and serve.
6/3/2009 Beer and Maple Grilled Pork Loin with Corn Relish
Makes 8 servings
Marinade
1 (12-ounce) bottle Harpoon Brown Session Ale - $0.89
1/2 cup maple syrup - $0.52
1/4 cup fresh lime juice $0.72
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ” pork tenderloin - $3.26
Relish
1 1/2 cups fresh corn kernels (or frozen corn kernels, thawed) $092
1/2 cup finely diced jarred roasted red bell peppers $058
1/2 cup finely diced Cabot Sharp Cheddar $0:68
1/4 cup chopped fresh cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
To make pork:
1. In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight.
2. Remove tenderloins from marinade, shaking off excess. Preheat one side of gas grill or prepare coals on one side of charcoal grill (high heat). When hot, place tenderloins directly over heat, turning 1/4 turn until browned on all 4 sides, 2 to 3minutes per side.
3. Transfer tenderloins to indirect portion of grill; close lid of grill or tent with heavy foil or inverted foil roasting pan and continue cooking until only slightly pink in center and 145°F degrees on instant-read thermometer inserted in thickest part, 3 to 5 minutes longer. Remove from grill and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.
To make relish:
1. Place large nonstick or cast-iron skillet over high heat. When
skillet is hot, add corn and cook, stirring occasionally, until corn
is nicely browned, about 2 minutes (be prepared for some to pop out
of skillet).
2. Transfer corn to bowl. When cool, add remaining ingredients and
combine well. Serve spooned on top of sliced pork.
4/10/2009 Herbed Spinach & Goat Cheese Strata
1 package frozen spinach, thawed
1 large onion finely chopped
3 tablespoons olive oil
1/4 teaspoon freshly grated nutmeg
8 cups cubed rustic bread such as Ciabatta
1 cup goat cheese, crumbled
1 cup cabot Sharp Cheddar cheese, grated
2 3/4 cups milk
8 extra large eggs
1 tablespoons fresh rosemary, minced
2 Tablespoons fresh Thyme, minced
2 tablespoons whole grain mustard
Directions
Place thawed spinach in colander and squeeze excess water out, then finely chop.
Place a large heavy skillet over moderate heat, Cook onion in olive oil, stirring, until soft, 4 to 5 minutes. Add a generous pinch of salt and pepper, now add nutmeg. Stir in spinach, then remove from heat.
In a large bowl, toss bread cubes, spinach mixture and cheeses. place mixture in a buttered 3-quart gratin dish
Whisk together milk, eggs, mustard, and chopped herbs, add a generous pinch salt and pepper, pour evenly over strata. Chill strata, covered with plastic wrap, let sit over night.
Preheat oven to 350°F. remove strata from fridge let stand at room temperature 30 minutes.
(these can be made in muffin tins for individual potions)
Remove plastic wrap and Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 minutes.
Makes 8 happy potions.
4/1/2009 Recipe - Chicken in Red Wine
1 tbsp olive oil
2 onions chopped
6 garlic cloves chopped.
5 strips bacon
4 chicken legs
2 tablespoons all pupose flour
1/2 cup mirrasou red wine
1 cup mushrooms, quartered
1 cup chicken stock
fresh italian parsley, chopped
Directions
Heat the oil in a large saute pan and cook the onion and bacon for 2-3 minutes. Meanwhile, dust the chicken in the seasoned flour, shake off any excess, add to the pan, and cook for 5 minutes until golden brown.
Add the Red wine and bubble vigorously for 5 minutes, now add the mushrooms along with the hot stock. Cover and simmer gently for 10-15 minutes, or until the mushrooms are tender and the chicken is cooked through with no pink meat. taste for seasoning, top with chopped parsley.
3/4/09 Recipe - Spaghetti Puttanesca
1/2 cup olive oil ($1.20)
2 anchovy filets, rinsed Coarsely chopped ($0.22)
1 shallot, finely chopped ($0.12)
2 fresh cloves garlic, finely minced ($0.12)
1/2 teaspoon crushed red pepper
1 tablespoon capers ,rinsed ($0.45)
2 tablespoons black olives, pitted and quartered ($0.52)
1 cup cherry tomatoes, halved ($1.25)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 pound cooked spaghetti ($0.89)
Directions
In a large sized saute pan, warm the olive oil over medium heat. Add the anchovies and cook, mashing them up with a wooden spoon, until they have melted into the olive oil. Add the chopped shallot, minced garlic, and red pepper and cook, stirring, until they just begin to turn golden. Add the capers and olives and remove the pan from the heat.
Add the cherry tomatoes, parsley, and oregano to large skillet over medium-high heat. Add a couple tablespoons of the olive oil, add spaghetti to the skillet and use tongs to toss it with all of the ingredients. Add a little of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley.
2/18/09 Recipe- Strawberry Marga-Reader
2 cup frozen strawberries
1 cup tequila
2 limes, juiced
Splash Triple Sec
1 tablespoon honey
Combine all ingredients in a Vita-Mix, Puree until smooth.
Saving Spoiled Milk-
If you have milk about to go out of date, this recipe will amaze you, it is so simple.
1 gallon whole milk
4 TBSP lemon juice or vinegar
In a large saucepan, bring milk to a boil. (When it has reached full boil, be careful it doesn't boil over.) Add the lemon juice or vinegar and stir until small curds separate from the whey, about couple minutes.
Let it rest for 10 minutes so curds can develop, then drain into a colander lined with 2 layers of Bounty kitchen towel. When it has cooled enough to handle, squeeze out remaining liquid.
Place cheese, still in Bounty kitchen towel, on a plate. Flatten to 1/2" thick and top with another plate. Rest something heavy on top (such as several tins of food) and let sit 20 minutes.
Pour off any liquid that remains cut cheese into 1/2" cubes and frying gently in oil, turning to brown each side. Makes 1 1/2 cups.
Homemade Cheese & Peas
1 bag frozen peas, defrosted
3 tbsp canola oil
1 tsp cumin seeds
1 large onion,finley chopped
1 tablespoon minced ginger
4 garlic cloves, minced
1 green chillie, thinly sliced
1 tablespoon cilantro, finely chopped
2 cups cubed homemade cheese
6 tablespoons heavy cream
juice of half lemon
Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about 5 minutes, until golden. now add the ginger, garlic and chillies and cook for another minute.. Add pinch of salt and pepper. add the peas and a splash of chicken stock. Add the cheese cubes, Garam masala and cream. Stir and cook for a few minutes. add the lemon juice. Serve with cooked rice.
2/9/09 Recipe Romantic Linguine with Pancetta
9 oz linguine pasta, previously cooked al dente
5 oz pancetta or bacon, cubed
1 medium red onion, sliced
3 oz defrosted green peas
3 tablespoon olive oil
1 tablespoon sun-dried tomato, chopped
1/2 teaspoon chili flake
salt, to taste
Directions:
1. In a large pan fry the onions, chili flake, pancetta and peas in the olive oil
2. Allow to cook for apprimately 2 minutes until crispy.
3. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well.
4. add chopped sun dried tomato and some ripped basil leaves, top with parmesan cheese.
Caribbean Chocolate Fondue
1 can sweetened Coco López
1/4 cup heavy whipping cream
1/4 teaspoon coconut extract
Ideas for Dipping:
4 1-inch pieces pound cake
4 1-inch pieces angel food cake
4 fresh strawberries, hulled
1 kiwis, peeled, each cut into 4 rounds
1 small pear, cored, cut into 1-inch pieces
1 large banana, cut into 8 rounds
4 Marshmallows
4 dried apricot halves
In a Medium saucepan combine coco López and chocolate, melt mixture over a low heat heat, until chocolate melts and mixture is smooth. now heaving whipping cream and coconut extract, stir to mix well. Transfer mixture to fondue pot and enjoy.
2/4/09 Recipe: Chilly day Chili con Carne
2 tbsp olive oil
1 large onion, chopped $0.32
2 garlic cloves, chopped
1Lb lean minced beef $2.96
1 tbsp tomato purée $0.05
1 large red chillies, halved, deseeded and chopped $ 0.32
2 tsp hot chilli powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp ground cumin
1 cup chicken stock $0.56
1 tin chopped tomatoes $0.89
3 Tablespoons dark chocolate, broken $0.34
1 tin red kidney beans, drained and rinsed $0.62
Total is $6.06
Heat the oil in a large, deep saute pan. Add the chopped onion and garlic and fry gently until golden and soft. Add the ground beef and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
Now add the chicken stock, tomatoes and chocolate, and season with salt and pepper. Bring to the boil, place cover on and simmer for 30 minutes until the meat is tender.
Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the kidney beans to the meat. Bring the juices to the boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season. Serve rice or nachos
1/28/09 Recipe: Penne with Grilled Vegetables and Prosciutto Di Parma
Ingredients
10 cups mixed vegetable chunks, such as eggplant, squash, peppers and onions
(about 2 pounds) $3.50
1/3 cup olive oil
2 tablespoons minced fresh rosemary or thyme or 1 teaspoon dried
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound penne pasta $1.20
3 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1 cup) $2.80
Grated Parmigiano–Reggiano (optional)
Preparation:
Preheat oven to 450ºF. Meanwhile, in a large bowl, toss vegetables with oil, rosemary, garlic, salt and pepper; spread in a single layer on pan or a rimmed baking sheet. Roast, stirring vegetables occasionally, until tender and lightly browned, about 20 minutes. Meanwhile, cook pasta according to package directions; drain. Return pasta to pan; stir in vegetables and Prosciutto di Parma®. Serve with grated Parmigiano-Reggiano, if desired
1/13/09 Recipe: Tasty Chicken N Rice
6 tablespoons canola oil
4 small potatoes, peeled and halved $0.80
2 large onions, finely chopped $0.73
4 cloves garlic, minced $0.12
1 tablespoon minced fresh ginger root $0.23
1/2 teaspoon chili powder
1 tablespoon curry powder
2 medium tomatoes, peeled and chopped $0.85
2 tablespoons plain yogurt $0.12
3 tablespoons chopped fresh mint leaves
1 (2 inch) piece cinnamon stick $0.08
4 chicken Thighs $2.39
2 cups basmati rice $0.96
4 cups chicken stock or water
In a large non stick skillet, in 2 tablespoons oil fry add the chicken pieces for 2 minutes per side, remove from pan, place on Bounty Paper towel. Add 2 tablespoons oil, fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, curry powder, pinch of salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cinnamon stick. Add rice, cook for 2 minutes, place chicken and potatoes on back in, Cover and cook over low heat, stirring occasionally until the the rice is cooked, about 15 minutes.
1/7/09 Recipe: Asian Chicken & Vegetable Salad
Salad Ingredients:
1 cup grated carrots $0.48
1 cup diced green beans, steamed $0.55
1/2 cup diced red onion $0.38
1 cup diced radicchio $0.96
1 cup frozen corn kernels, cooked $0.45
1/2 cup diced celery $0.23
1/2 cup diced ripe avocado $0.80
1/2 cup peeled, seeded, and chopped tomato $0.52
1 cup mixed greens of your choice $0.43
2 cups steamed cooked chicken, sliced thinly $1.92
When ready to serve, dice the avocado and the tomato and add to the other vegetables and chicken, mix with enough Japanese dressing to coat salad.
Japanese Style Dressing:
2 teaspoons finely red onion
1 inch piece of ginger, minced/chopped finely
1 small clove garlic, minced/chopped finely
1 1/2 tablespoons white wine vinegar
1 tablespoon tomato ketchup
1 tablespoon water
100 ml olive oil
3 tablespoons light soy sauce
Whisk the ingredients together with a small hand whisk.
12/30/08 Recipe: Shrimp Potato Cakes
1/2 pound cooked large shrimp , peeled, deveined, chopped $2.95
1 large egg $0.09
2 garlic cloves, minced $0.08
2 tablespoons fresh lemon juice $0.30
1 tablespoon wholegrain Dijon mustard
2 tablespoon minced fresh cilantro
pinch of salt
Pinch of ground black pepper
2 cups cooked hungry jack Instant potatoes $0.72
2 tablespoon Eagle brand sweet concensed milk $0.45
1/2 cup flour
Combine the all ingredients in a large bowl, if it seems to wet, add a little flour, mix by hand until well combined (do not overmix). Season to taste. If the mixture is too dry at this point add some of milk.
Divide the mixture into eight equal amounts. and shape into patties. Refrigerate for two hours before use. Pan-fry in olive for five minutes each side, then keep warm in the oven.
Serve with a sweet garlic chili mayonnaise
12/19/08 Recipe: Barbados Bread Pudding
1 cinnamon raisin loaf , cut up into cubes(enough for about 5 cups, diced)
3 whole eggs
3 egg yolks
3/4 cups brown sugar
2 cups half-and-half
1/4 cup mount gay rum
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon freshly grated nutmeg
cooking spray
Directions
Preheat oven to 475 degrees F.
Remove the crusts from the the bread. Cut into 3/4 -nch dice. Place the cubed bread in a large mixing bowl.
in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, Mount Gay rum, vanilla extract, and a generous grating of fresh nutmeg. Pour eggnog mixture over bread cubes.
Spray a 12 hole muffin tin with cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin into a roasting pan. Transfer to the preheated oven and carefully pour enough hot water into roasting pan to come up half way.
Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean when inserted into center.
12/5/08 Recipe: Grilled Shrimp with Orange-Chardonnay Mojo Glaze
1/3 cup fresh orange juice
¼ cup Mirrasou Chardonnay
Juice of 1 lime
Juice of 1 lemon
1 tablespoon freshly chopped Jalapeño
2 teaspoons finely minced garlic
3 tablespoons chopped cilantro
Salt and pepper
Shrimp:
16 jumbo shrimp, peeled and de-veined
8 wooden skewers, soaked in water 1 hour
Directions:
Place first 6 ingredients in a small pan and reduce by half. Then, add cilantro and season with salt and pepper.
For the shrimp, mix garlic and oil together. Skewer each shrimp from top to tail (shrimp will be straight), and brush both sides with oil mixture. Season with salt and pepper
Rosemary-Garlic Beef Bouchette
Marinade:
3 tablespoons fresh lemon juice
½ cup Mirassou Cabernet Sauvignon
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary
3 tablespoon sugar
1 sirloin or fillet of beef, cut into 1 inch cubes
6 tablespoons olive oil (preferably extra-virgin)
Bamboo skewers
Place marinade ingredients in a small pan and cook for 3 minutes. Let cool.
Add olive oil to pan and transfer to zip lock back with cubed meat. Cover mixture and refrigerate at least 4 hours and up to 8 hours.
Preheat broiler or prepare grill (medium-high heat). Divide beef among skewers. Sprinkle with salt and pepper. Broil or beef to desired doneness, turning occasionally, about 5 minutes.
12/2/08 Recipe: Honey Chili Chicken
Honey Chili Chicken
1 pound boneless, skinless chicken thighs, cut into strips of 1/2-inch by 2-inch
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping tablespoon baking powder
1 egg white
2/3 cup water
Pinch of salt
Honey Chili Sauce
Ingredients
3 tablespoons honey
1/4 cup sugar
2 tablespoons ketchup
1 tablespoon white vinegar
Pinch of salt
1 small packet white rice
For chicken
1. Mix together the flour, cornstarch, and baking powder.
2. Add in egg white and water
3. place mixture aside for 30 minutes. now Make the honey sauce (recipe follows) while the batter is resting.
4. Pour enough oil into a large saucepan to come to a depth of 2 inches. Heat over medium-high heat to 320°F.
5. Place chicken pieces into batter mixture and coat well.
6. Using tongs or chopsticks, drop chicken pieces into hot oil and fry until golden brown, about 2 minutes.
7. Drain chicken pieces on paper towels.
8. Serve immediately with honey sauce.
For honey sauce
1. Mix all ingredients in a bowl and set aside for use when chicken has been prepared.
2. After chicken is fried, heat honey sauce mixture in a clean frying pan over medium-high heat. Stir until mixture bubbles.
3. Mix chicken pieces into sauce with a spatula.
4. Place on serving dish and serve immediately.
11/5/08 Recipe: Braised Beef with vegetables
5 Tablespoons olive oil
3 lb Brisket steak
Kosher salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
1 head of garlic, peeled and thinly sliced
2 1/2 cups Mirassou Cabernet Sauvignon wine
3 cups homade tomato sauce or your favorite brand
2 cup chicken stock
½ bunch thyme
½ bunch oregano
Preheat oven to 285 degrees F
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the brisket with salt and pepper and cook it over high heat until deep brown all on sides. Remove the brisket to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and add the Cabernet Sauvignon, tomato sauce, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the Brisket to the pan. Cover with pot aluminum foil and place in the oven. Cook overnight or until tender.
Remove brisket, place on chopping board, remove any excess fat from top, add some chopped potatoes and cook until tender and serve. Serves 8
10/30/08 Recipe: Mac and cheese with Sausage
7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 tablespoon dijon mustard
1 pound elbow macaroni
3 cups coarsely grated cabot extra-sharp cheddar cheese
4 sausages, cooked and sliced thinly
In a heavy saucepan, melt butter over moderately low heat. Add flour and cook roux, whisking for 3 minutes. Add milk in a stream, whisking and bring to a boil. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened for about 2 minutes.
In a kettle of salted boiling water, cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, cheddar, and 1 cup parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven
10/22/08 Recipe: Polenta with Walnuts and Parmesan Reggiano
2 garlic cloves minced
2 cups chopped cooked chicken
4 cups cups milk
1 cup coarse cornmeal
3 ounces goat cheese
1/4 cup freshly grated parmesan reggiano cheese
1 cup pecans roughly chopped
2 tablespoons chopped fresh parsley
Pour milk into a sauce pan, when very warm, add minced garlic and bring to almost a boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently for about 20 minutes. Add feta and parmesan, stirring until melted, for about 2 minutes. Season to taste with salt and pepper. Stir in chopped pecans and chopped parsley. Transfer to bowl, add grated parmesan cheese and serve hot.
10/15/08 Recipe: Shrimp and Squash Fettuccine
1 cup diced butternut squash, peeled
2 tablespoons olive oil
12 shrimp, chopped small
1 cup Madeira wine
1 packet fresh pasta, cooked to box instructions
1 sprig fresh thyme
Place oil in pan and saute squash over medium heat until nicely browned in a sauce pan, reduce Madeira by half (takes 5 about 5 min's)
Add shrimp to saute pan, saute for 2 minutes, now add reduced Madeira, thyme and butter. toss in pasta and serve.
10/9/08 Recipe: Fresh grilled peach and Fruit Salad
1/4 cup fresh raspberris
1/2 cup chopped strawberries
1 zucchini finely sliced
2 peaches, sliced and grilled
1/2 cup grapes, sliced in half
4 cups mixed lettuce leaves
For the dressing:
1/4 level teaspoon salt
2 tablespoons sherry vinegar or balsamic
1/4 cup olive oil
1/2 tablespoon honey
1/2 teaspoon freshly minced garlic (not jarred)
4 level tablespoons double cream
9/24/08 Recipe: Braised chicken and vegetables with steamed rice
6 chicken thighs
3 tablespoons extra-virgin olive oil, divided
2 yellow onions, finely chopped (1 cup)
2 garlic cloves, minced
4 cup water
2 potatoes, peeled and chopped
3 sprigs fresh thyme
1 tomato, chopped
juice of 1 lemon
Heat 2 tablespoons of oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken thighs skin sides down, without turning for 8-10 minutes. Transfer to a plate. Add chopped carrots and onions and remaining tablespoon oil over medium heat, stirring frequently, until soft for 5 minutes. Add garlic, potatoes, thyme and cook… stirring for 3 minutes.
Now add chicken with any juices from plate. Add water and bring to a boil, cover, then cook to a simmer covered for 20 minutes.
Remove lid and check that vegetables are cooked, top with chopped tomatoes and juice of lemon.
Serves 4.
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