Here are some of my favorite recipes, I hope you enjoy them.
I will be adding new recipes all the time. If you are looking for one in particular just fire off an email to me and I will see what I can do for you.
I start with a boneless pork butt. Rinse and dry to start. I make deep knife cuts into the pork and push in olives and garlic slivers. The olives are Manzanilla and I cut them in half. Now rub the outside with Sazon a spice you will find in the Goya section at your market. Next liberally apply Adobo seasoning. Roast the pork at 350D for 2 1/2 hours. Now add a can of beer and cover with foil. Roast another 1 1/2 hour and remove to allow the meat to cool. Put in the fridge over night and then slice the meat. Put the meat in a mix of chicken stock with chopped and sauteed onion and carrot. in a crock pot on low to warm all day and then for dinner use a really good hard roll to make your sandwich's
you can bbq sauce or simply pile it high on your grilled and buttery rolls for a real treat.
you can bbq sauce or simply pile it high on your grilled and buttery rolls for a real treat.
Arancini
Sicilian rice balls filled with cheese, breaded and fried golden brown. I serve with a sauce such as creamy cheese, marinara or a spicy chipoltle mayonnaise:
Start by making a risotto and after cooling make a patty on your hand place a square of cheese in the center and close around into a ball. Now roll in egg wash and then into bread crumbs. Fry in olive oil to brown, drain, cool slightly and serve with sauce.
Start by making a risotto and after cooling make a patty on your hand place a square of cheese in the center and close around into a ball. Now roll in egg wash and then into bread crumbs. Fry in olive oil to brown, drain, cool slightly and serve with sauce.
Bougatsa
Bougatsa is a wonderful Greek pastry and here is how to make it.
1 pak of phyllo dough, 1 tub of marscapone, 1 tub of ricotta, lemon zest, nutmeg, pinch of salt and butter. Lay out your sheets of dough one at a time and brush with melted butter. three or four layers will do. Whip the cheese together until light and creamy. Add your zest, nutmeg and pinch of salt. Spoon onto the dough in the center just enough for each packet. Fold the dough over to form a square and place on a baking sheet. Bake at 250d until golden brown and then brush the top with melted butter. Cover with sugar and cut to serve. Serve warm.
1 pak of phyllo dough, 1 tub of marscapone, 1 tub of ricotta, lemon zest, nutmeg, pinch of salt and butter. Lay out your sheets of dough one at a time and brush with melted butter. three or four layers will do. Whip the cheese together until light and creamy. Add your zest, nutmeg and pinch of salt. Spoon onto the dough in the center just enough for each packet. Fold the dough over to form a square and place on a baking sheet. Bake at 250d until golden brown and then brush the top with melted butter. Cover with sugar and cut to serve. Serve warm.
Eggs Sardou
Two poached eggs on a bed of creamed spinich covered with hollandaise:
Here is what you need, 2 holland rusks, 1/2C creamed spinich, 2 artichoke bottoms and 1/4C hollandaise sauce.
Here is what you need, 2 holland rusks, 1/2C creamed spinich, 2 artichoke bottoms and 1/4C hollandaise sauce.
Creole Shrimp
Big shrimp, kind of an oxymoron, butter, worcestershire sauce, onion, garlic, parsley, tomato, hot sauce, capers, lemon zest and shrimp stock thickened with just a little roux and you have a bread soaking, tongue teasing, mouth watering batch of shrimp to serve over rice or pasta. The amount depend on how many shrimp you are doing.
San Antonio Chili
Beef chuck a little fatty and country style pork ribs cut into big bite sized chunks. Dusted in seasoned flour, browned and then braised with peppers, onions, garlic, chili peppers, hot peppers and a bit of tomato. Does it get any better than a bowl of Texas Red and a ice cold long neck? I dont think so.
Huevo's Ranchero's
Eggs done any style with tortillas, salsa, black beans, avocado, cheese and a nice spicy creamy ranchero sauce. Nice brunch item.
Salmon Eggs Benedict
Great twist on an old favorite. Simply use smoked salmon instead of that tired old ham slice.
Eggs Creole
A toasted English muffin, ham, poached egg and covered with a creamy spicy sauce, maybe I need two.
Firehouse Potatoes
Simply an Au Gratin potato with a bit of hot pepper flakes and some chopped tomato. Its easy as can be.
Oysters Rockefeller
Fresh shucked oysters covered with a rich sauce of creamed spinich, shallot, Pernod, cracker crumbs and butter. Topped with Asiago cheese and baked.
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Jam Thumbprints
This an easy cookie to make. Butter soft and just melts in your mouth.
JAM THUMBPRINT COOKIES 1 c. butter 1/2 c. sugar 2 c. flour 2/3 c. jelly or jam Soften butter. Add flour and sugar; mix well. A small amount of water may be added to the dough to facilitate mixing. Roll into 1/2 inch balls. Flatten with a glass dipped in sugar. Indent center. Add 1/2 teaspoon jam or jelly. Bake at 350 degrees until slightly brown. Makes 3 dozen |
My Roman style leg of lamb is an old recipe. This one has all the pizzaz that could have served one of the Caesars.
LEG OF LAMB ROMAN STYLE
This is an ancient recipe. You need a boneless leg of lamb. Cleaned and trimmed. Rub the meat with salt & pepper and then brush with stone ground mustard on the inside. Roll and tie. Now stud the leg with whole cloves of garlic and rub with fresh herbs. Thyme, rosemary and parsley. Place the leg in a roasting pan with a lid. I place my plums over the top now and pour on the Port wine. Into an oven at 225d for 2 -21/2 hrs. Check your liquid. If you are not juicy you need more wine. This leg needs to braise for about 5 hrs at this low temp but always you need the liquid.
Allow the meat to cool a bit before you try and slice. Remove the string and carefully slice the meat.
Thicken the juices with a bit of corn starch and water for a velvety sauce. Slice and arrange the meat on a platter and pour the sauce over for presentation family style.
1 boneless leg of lamb
1C stock
1C red port wine
Corn starch
12 to 15 garlic cloves
herbs
Seasonings to taste
LEG OF LAMB ROMAN STYLE
This is an ancient recipe. You need a boneless leg of lamb. Cleaned and trimmed. Rub the meat with salt & pepper and then brush with stone ground mustard on the inside. Roll and tie. Now stud the leg with whole cloves of garlic and rub with fresh herbs. Thyme, rosemary and parsley. Place the leg in a roasting pan with a lid. I place my plums over the top now and pour on the Port wine. Into an oven at 225d for 2 -21/2 hrs. Check your liquid. If you are not juicy you need more wine. This leg needs to braise for about 5 hrs at this low temp but always you need the liquid.
Allow the meat to cool a bit before you try and slice. Remove the string and carefully slice the meat.
Thicken the juices with a bit of corn starch and water for a velvety sauce. Slice and arrange the meat on a platter and pour the sauce over for presentation family style.
1 boneless leg of lamb
1C stock
1C red port wine
Corn starch
12 to 15 garlic cloves
herbs
Seasonings to taste