Snapper Diablo

Ingredients:                                                               Yield: 2 Servings 2 Snapper fillets, skinned and cleaned Rice pilaf, your own or packaged 1/3 red bell pepper, cut julienne 1/3 green bell pepper, cut julienne 1/3 orange or yellow bell pepper, cut julienne 1 small onion, cut julienne 6 med. white cap (button) mushrooms, sliced 2 medium Roma tomatoes, [...]

Fettuccine Alfredo

  Ingredients: 1 1/2 cups whole milk 1 1/2 cups heavy cream 1/2 cup Parmesan cheese grated 1/2 cup Romano cheese grated 6 jumbo or 8 large egg yolks salt and peper 1/2 teaspoon fresh or dried cut parsely 1 tsp garlic powder or granulated 1 pound fresh or dried fettuccine   Preparation: Heat the [...]

CHINESE BARBECUE

 Ingredients:  4 pounds pork fresh spareribs (You can use any style of rib you prefer but it must never have been frozen) 2 Tbls fresh ginger, minced 1/2 med onion, chopped fine 4 or 5 cloves fresh garlic, mined 3/4 cup soy sauce(light) 1/3 cup rice wine or dry sherry 5 Tablespoons sugar 3 Tablespoon [...]

Chicken Monterey:

My Church had a monthly social they called their “International Pot Luck Dinner”. One month, it was “Mexican Night” and I had spaced the event until I was reminded at that morning service.  I wanted to do something a little different than the standard Mexican dishes, which I was sure most others would be preparing.  This is [...]

BOEUF BOURGUIGNON:

This recipe will serve eight:   INGREDIENTS: Lardon… or 1/4 lb thick-sliced bacon, cut into 1-inch pieces3.5 lb boneless beef chuck or Bottom Round cut into bite-size pieces1/3 cup all-purpose flour2 tablespoons vegetable oil4 1/2 tablespoons unsalted butter1/2 cup brandy (some people use cognac)                       [...]

Gratinée de Coquille St Jacques

Scallops gratinéed   Ingredients Serves 4 people 6 large scallops, preferably fresh from shell 20 small shrimp (already cooked, peeled and cleaned) 3 oz White or Cremini mushrooms 1 oz butter + a bit more 1 1/2 oz all purpose flour
 1 cup of water 1/2 cup dry sherry or dry white wine  2 Tbls + a couple [...]

Cashew Chicken

I first enjoyed this dish while in Hong Kong in the late 60’s and quickly adopted it to my recipe book.  It is a bit different than what you’ll find in your local Chinese Restaurant, but I believe it to be wonderful in its simplicity and taste. Ingredients: 1 whole boneless/skinless chicken breast cut into 1 [...]

General Tso’s Chicken:

 Ingredients:  2 whole boneless/skinless chicken breasts or 4 thighs cut into1 inch cubes 3 eggs beaten 1/2 cup + 2 tsp cornstarch 4 or five dried red pepper pods (1 to 2 Tbls red pepper flakes may be used instead) 1 1/2 Tbls rice wine vinegar 2 Tbls dry sherry or rice wine 3 Tbls  granulated [...]