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, peeled and diced medium

2 med. garlic cloves, minced

1/2 tsp Cayenne pepper

1/2 cup fresh ground peppercorn mix* (about 1/2 tsp)

Salt to taste

1 Tbsp unsalted butter

1 inch of vegetable or canola oil in large frying pan

2 Tbsp all purpose flour

1/4 cup dry white wine or dry sherry

1 tsp granulated sugar

Garnish for each plate:

2 sprigs of lemon grass and a wedge of fresh lemon (if you don’t have lemon grass you can use a leaf of lettuce or kale)

Preparation:

Pat the snapper fillets dry with a paper towel and press fleshy side down into the ground peppercorn mix* until well coated. Place the cooking oil in a large non-stick fry pan and heat on med-high to 300º before adding the fillets, pepper side down. Cook the fish for 3 minutes and turn once and continue to cook for 3 more minutes until flesh flakes when fork is inserted and slightly twisted.  Remove the fish and set aside in a warm oven.

Pour off all but 2 Tbsp of the oil and reduce the temperature to med before adding the butter. When the butter is melted and mixed into the oil, sauté the garlic, mushrooms, peppers, onions, cayenne pepper, sugar and salt for two minutes until they are near tender but still retain most of their crispness. Slowly whisk in the flour and continue to cook until the flour turns light brown.  Add the wine (or sherry) and let reduce until thickened, stirring constantly. (approximately1 minute) Gently stir in the diced tomatoes and turn off the heat.

Place a serving of the rice pilaf in the center of each plate from top to bottom leaving 2 inches on one side for garnish. Retrieve the fillets and place them peppered side up, on each plate over the rice. Cover with the vegetables and sauce. Garnish and serve immediately.

**If this dish sounds too hot for your taste (it really isn’t because the rice and the wine calm the heat) you can adjust the heat by reducing the amounts of cayenne pepper or by using a little less of the blackening peppers.  One thing you might also need to be aware of is that Cayenne pepper comes in several degrees of heat. The average you’ll easily find is from 40 to 90.

• The peppercorn mix can be found in most grocery stores in the spice section. It usually consists of a black, red, white, pink and green peppercorn medley.

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 milk and cream in a heavy bottom saucepan until it comes to a simmer

Slowly whip in the cheeses and then remove from heat

In a separate bowl, place the egg yolks and slowly whip in a portion of hot milk and cream mixture

Season to taste with salt and fresh cracked pepper

Cook fettuccine until el dente

Add cooked fettuccine to the saucepan. Sprinkle in the garlic powder and stir until the sauce thickens to just under the desired consistency (sauce will thicken more as it cools)

Sprinkle with parsley and serve immediately

Serves 6

 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 Hoisin sauce (available in the international or Asian food isle at most grocery stores)

1 teaspoon red food coloring

1 Tbls red pepper flakes

Preparation:

Mix all the ingredients, except the ribs, in a bowl and pour off 1/2 cup marinate to use for basting later. Cut the ribracks in 2 to 3  pieces and add the remaining marinate to the ribs in large freezer bags and place in the fridge to marinate for at least 6 hours. (overnight is best)  The extra marinate you’ll use for basting should also be refrigerated. 

When you’re ready to prepare these ribs, bake in a foil covered baking dish in 350* oven for 1 and 1/2 hours. Let them cool for at least 20 minutes then remove the ribs from the pan and place on a foil covered broiler pan and brush the marinate on one side, (the foil saves on cleanup time). Set oven to broil with the ribs on the center rack and an oven mitt stuffed in the door to hold it open just enough to keep the oven from cycling off.  When the ribs start to darken to your taste, turn them over, brush and broil till done.  Serves 4 to 6

This is a wonderful marinate for pork tenderloin for restaurant style BBQ pork. Cooked the same way except the broiling part, and for 2 hours covered, with the extra sauce in the bottom of the roasting pan.  It is cooled in fridge before cutting into 1/4 inch slices and usually served as an appetizer. 

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 what I threw together and even the kids loved it because I didn’t make it very hot ‘n spicy.  It became one of my family’s favorites.

Ingredients:

4 Boneless/Skinless chicken breasts cut into 1/2 inch pieces 

1 reg. can cream mushroom soup

1 reg. can cream celery soup *

4 to 6 green onions (depending on size) slant cut in1/4 inch pieces until you reach the green ends.  Dice those ends at 1/16 inch and set aside. 

1 small can of mild diced green chilies

1 pkg or 4 Tbls of your favorite taco seasoning mix

2 Tbls chili powder

4 fresh garlic cloves, minced…(1 tsp granulated garlic will work just fine)

1 tsp Mexican oregano (optional)

1 tsp onion powder

1 Tbls cooking oil (Vegetable. Canola, etc.)

8 to 12 ozs shredded cheddar/jack or med/sharp cheddar cheese

1 large bag Tortilla chips

Preparation:

In a 12 non-stick skillet or wok, sauté garlic in the cooking oil on low heat for 2 minutes. Add the chicken pieces, chili powder, onion powder and oregano and sauté over med heat for 3 minutes thoroughly blending the spices with the chicken. Cover and reduce heat to low, let simmer until chicken is cooked through (about 5 more minutes).

Completely cover the bottom of a 9×12 baking pan with broken tortilla chips, (not small crumbs) retaining the whole chips for later. In a large bowl whisk the condensed soups and taco seasoning mix with 1/2 soup can of water (no more!) until the mixture is smooth. 

Stir the cooked chicken, diced chilies and the white part of the green onions into the soup mixture and spread evenly over the broken taco chips covering them completely.  Cover this with all the shredded cheese and then sprinkle the green onion ends over the cheese. 

Finally, stand up a row of chips end-to-end all the way around the inside edge of the pan and place in a 350º oven for 25 min or until the tips of the standing chips start to turn dark.  Remove from the oven and let cool for 10 minutes before plating to set the sauce.  Put some of the chips you used to line the pan sides on each plate and serve the other bagged chips on the side. My Kids like to use the chips as their fork to eat this dish. After plating, I reheat each plate in the microwave for 20 to 30 sec.   Serves 6.

*You can use all mushroom or all celery if you like or make your own fresh. It really doesn’t affect the final product, however if you are tempted to use cream of chicken…don’t! 

** If you enjoy your food a little hotter, add cyan pepper to the chicken while sautéing, and or to the soup mix.  If you want only your portion hotter, use a hot salsa or diced jalapeño at the table. ENJOY!

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)                                                           1 bouquet garni  (1/2 stalk of celery (about 4 inches),  4 sprigs fresh parsley, 4 fresh thyme sprigs, 2 bay leaves, 2 cloves )2 onions, finely chopped3 large garlic cloves, finely chopped2 carrots, cut into 1/4-inch-thick slices1 tablespoon tomato paste1 (750-ml) bottle dry red wine (preferably Burgundy) 1 lb small (1 1/2-inch) boiling onions or pearl onions1 lb mushrooms, quartered if large

Accompaniment: peeled boiled new potatoes tossed with butter, garlic rosemary and or parsley.

preparation

Cook bacon in boiling salted water 3 minutes, then drain.

Pat beef dry and season with salt and pepper. Place flour and beef in 2 quart plastic bags and shake to coat meat.  You can use two 1 quart bags if you don’t have larger bags.

Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a 6- to 8-quart cast iron pot over moderately high heat until hot but not smoking.  Brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer meat to a bowl and pour off any excess oil from the pot.  Now add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.

If you have cloth garni bags… or tie celery, parsley, thyme, bay leaves, and cloves together and tuck cloves into celery so they don’t fall out).

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are a light golden color (about 5 minutes).  Now add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.

While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan (I prefer cast iron) over moderately high heat until foam subsides, then sauté

 boiling onions, stirring occasionally, until browned in patches.  Season with salt and pepper.  Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil uncovered,  stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.

Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté

mushrooms,  stirring, until golden brown and any liquid mushrooms give off is evaporated; about 8 minutes.  Season with salt and pepper.

Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew.  Season with salt and pepper.

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (use plastic wrap under any other cover to keep out other refrigerator tastes. This dish is even better made ahead because it gives the flavors time to develop). If making ahead it’s also easier to remove fat from surface after chilling.    

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 of drops olive oil

2 drops of lemon juice

1 large shallot 

1 bay leaf

1 Tbls sour cream

6 Tbls of dry breadcrumbs (not Japanese)

grated nutmeg, salt & pepper

Recipe :

Peel the shrimp and the shallot then cut the shallot in quarters.Wash and remove the beard on the scallops if necessary and cut them in half cross-ways. Thinly slice the mushrooms.

Place the water and wine in a small saucepan,; add the shallot, bayleaf, the drops of oil and lemon juice and salt. Add the scallops  (they should be entirely covered by the liquid). Gently bring to a simmer and cover. Let this cook for another 5 minutes then remove the scallops from the cooking liquid and place on a rack or paper towel reserving the cooking juice for later.

Sauté the sliced mushrooms in the 2 Tbls of olive oil, for about 5 minutes (medium-high heat, stirring often). Prepare your 4 individual plates by placing the 3 slices of scallop in the bottom of each and surround them with the 5 shrimp.  Divide the mushrooms and place on top of the shrimp and scallops.

In a medium saucepan, prepare a white sauce :

Melt the butter, medium flame, and add the flour while stirring until well blended. Lower heat and slowly add the cooking juice a little at a time until it is incorporated (the sauce will thicken slightly. The quantity of liquid you have might be more than needed, so don’t hesitate to leave some out. Season with salt, pepper and nutmeg. Finally add the cream and warm until it coats the back of a spoon and stays separated when you drag a finger through it. Pour the white sauce equally in each individual scallop dish and sprinkle with breadcrumbs. Place one or two thin pats of butter on each plate and place under broiler until golden brown. Serve immediately.

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 to 2 inch nuggets

2 whole eggs beaten

1 Tbls soy sauce

1/2 tsp powdered ginger (don’t use fresh)

1/2 tsp granulated garlic (don’t use fresh)

2 cups + a little, all purpose flour

2 cups Asian chicken stock * (see recipe below)

Cornstarch mix *

4 green onions diced small including 1/2 inch of the chive-like end.

1 cup cashew halves

4 servings of fried rice plain or chicken* (see recipe below)

Enough peanut or canola oil to be the depth of 2 inches or more in your wok

Preparation:

In a medium saucepan heat about 2 cups of your chicken stock to a boil and thicken with the cornstarch mix* to the consistency of gravy. And keep warm on lowest heat.

Prepare the fried rice as below and also keep warm on low heat.

In a medium bowl, add soy sauce, ginger, eggs, garlic and whisk to blend well. Add the flour a little at a time until the mixture becomes a very thick batter like consistency. Place the chicken pieces into the bowl and coat thoroughly.

Heat the cooking oil in your wok to 350º and fry the well coated chicken nuggets in small batches until they are golden brown and cooked through (about 4 or five minutes each batch), then place on a draining rack or paper towels to drain. They should appear puffy and soft to the touch.

Spoon about1 cup fried rice on each plate and place 6 to 8 chicken nuggets on top of the rice.  Stir the cashew halves into the warmed stock, then sprinkle fresh green onions over the top of the nuggets and ladle enough stock over the chicken to cover but not soak the rice.  Add a few more onion pieces on top just before serving.

Serve immediately.  With this dish I usually serve egg-drop soup as the first dish and spring rolls with the main course.  Serves 4 very hardily. 

Basic Fried Rice

Ingredients:

4 cups cooked long grain rice (cooled in fridge overnight)

3 Eggs, beaten and seasoned to taste with salt and pepper

2 to 3 green onions (white part only) or 1/2 small regular onion finely diced

1/2 cup frozen peas

1/2 cup finely diced carrot

1/2 cup lightly chopped bean sprouts (optional)

2 Tbls soy sauce

2 garlic cloves, minced

1 Tbls fresh minced ginger

4 Tbls canola or peanut oil

Salt and pepper

Place the cooled rice in a bowl and add 2 Tbls of the oil and mix with your hands until most all of the rice is coated.

Heat remaining 2 Tbls oil in a wok or large skillet over high heat.

Add the garlic, ginger and onion and quickly stir-fry for 1 minute.

Reduce the heat to medium, and add the carrot, peas and rice, stirring for about 5 minutes.

Move everything up the sides of the wok to create a well in the center of the rice and pour the eggs into it. Let the eggs cook for 1 minute or so, then slowly stir and incorporate the scrambledeggs into the rice.

Add the soy sauce and bean sprouts and cook for 2 minutes longer, stirring and tossing with your wok tool or wooden spoon. Season to taste with salt and pepper.

Cornstarch mix; 

When I’m cooking certain Asian dishes that call for cornstarch as a thickener, I will usually use arrowroot powder instead of cornstarch because it is completely tasteless and also doesn’t break as easily.  Try this simple trick:; Use 3/4 of a cup of arrowroot or cornstarch to 1/4 cup cold water and mix well before adding it to a standard rubber or plastic mustard or catsup squeeze bottle (you can find these very cheep at your local dollar store).  When it comes time to thicken any dish you’re preparing, just shake the bottle well and squirt in a little at a time of the mix until you reach the thickness you’re looking for.

Asian Chicken Stock:

Ingredients:

3 –4 Lbs Chicken wings

4 qts water

2 stalks celery each cut into four pieces

2 med carrots each cut into four pieces

1 small onion quartered

2 Tbls soy sauce

2 Tbls powdered ginger

1 1/2 Tbls granulated garlic (Or Powder)

1 Tbls Salt 

1 tsp white pepper

1/4 cup dry sherry

Preparation:

Rinse the chicken thoroughly and add all ingredients to a large stock pot (at least 6 qts), Bring almost to a boil then lower heat and simmer without boiling for 1-1/2 hours.  Remove chicken, celery and carrot pieces and strain broth through a fine strainer and refrigerate for at least 4 hours (over night is better to allow the flavors to meld and the fat to coagulate on the surface).  Remove the fat from the surface, it should come off very easily when cold, and discard. Taste the stock and add more salt and pepper if needed.  Don’t add more garlic or ginger as the stock can be used for many other dishes in which you will most likely be adding additional spices.  This makes a great base for egg drop soup, stir-fries and many other Asian dishes. Store in fridge for up to 10 days…in freezer for 3-6 months.

 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 sugar

3 Tbls soy sauce

1-2 cups peanut or canola oil

 Preparation:

 In a bowl, thoroughly blend 1/2 cup of cornstarch and the 3 eggs.  (mixture should be thick).

Sauce:

In a separate bowl combine the sugar, vinegar, soy sauce, sherry and 2 Tbls cornstarch and set aside.

In a medium wok, heat about 2 inches of the peanut oil to 350º and fry the chicken pieces in small amounts until the chicken is cooked through but not browned (about 3 minutes per batch) then place on paper towels to cool.

After chicken is finished pour off all but 1 or 2 Tbls of the peanut oil and stir-fry the peppers for a few seconds, not letting them burn, before returning the cooked chicken pieces to the wok.  Stir-fry chicken until crisp and golden.

Pour the sauce you prepared earlier over the chicken and quickly stir-fry until the sauce caramelizes (1-2 minutes).

Remove to serving plate and serve immediately.

I like to serve this with steamed rice and a nice medley of my favorite stir-fried vegetables on the side.

Serves 4