If you need more info on how to do these…………..drop me a line or stick to the microwave popcorn
8 oz. Sauerkraut (rinsed if using canned) and drained
4 oz. Grated Swiss Cheese
1/2 C Panko Bread crumps
1 Egg beaten
1 T Fennel seeds, toasted and ground
S/P to taste
Blend kraut, cheese, fennel, egg, and panko. Adjust seasonings and form 1 oz. balls.
Standard breading of four, egg wash, and panko. Chill balls on a sheet tray for at least 1 hr. Deep fry balls in batches and drain on paper towels. Serve with Russian Dressing.
1 Lb Dry Orecchiette
4 oz each Pitted Kalamata Olives Pitted Black Olives roughly chopped
4 oz. Shaved Parmesan Cheese
3 oz. Capers
1 C Cherry Tomatoes Cut in 1/2
1/4 C Olive Oil
1/4 C Fresh Basil Leaves
1/4 C Dry White Wine
1 Red Onion roughly chopped
1 T Crushed Red Pepper Flakes
Salt and Pepper to taste
In large sauce pan, fry capers in 2 tablespoons of olive oil, drain and set aside. In large liberally salted water, boil pasta until ALMOST al dente. Drain (reserving 1 C of pasta water) and set aside. Add remaining olive oil to saute pan and caramelize onion on low heat. Add olives, tomatoes, pepper flakes and saute on medium heat for 3 minutes. Deglaze pan with red wine and allow to reduce by 1/3. Add pasta, basil leaves and add enough of the pasta water to make sauce desired consistency. Adjust seasonings. Garnish with Parmesan and capers. Can be served hot or room temp.
Preheat oven to 450
For filling:
1/2 Lb Chorizo
4 Oz. Goat Cheese
1 Scallion (white and green parts) chopped
1 Jalapeno, seeded and chopped
1 Clove Garlic minced
For batter:
1 C Yellow corn meal
1 C AP flour
1 Egg beaten
1 C Buttermilk
2 t Baking powder
In cast iron skillet, brown chorizo over medium low heat (use a spatula to break up meat). Remove meat and allow to drain and cool. Add scallion, garlic, and jalapeno. Cook for 2 minutes remove and allow to drain and cool with meat. Pour off fat from skillet and return to heat.
Mix all dry ingredients for batter and add milk and egg, stir well. Pour 1/2 the batter into the skillet and remove from heat. Add the meat mixture to the top of the batter, dot with goat cheese. Pour on remaining batter and bake for 20-25 minutes
3-4 Lb Whole Chicken brined over night
1/2 C Good Balsamic Vinegar
3 T Agave Syrup
2 T EVOO
1 T Paprika
1 Shallot minced
1 Sprig Thyme stripped
1 Clove Garlic minced
1/4 t Cayenne Pepper
Kosher Salt and Pepper to taste
In small sauce pan over low heat, sweat shallot and garlic, add thyme, cayenne, vinegar, and agave. Reduce glaze by 1/3. Allow to cool.
Rinse and pat dry chicken. Season chicken with salt, pepper and paprika. Truss or don’t and place chicken breast side up in roasting pan. Roast @ 450 degrees for 15 minutes. Brush chicken with glaze. Reduce heat to 350 and continue to cook for 40 minutes or until instant read thermometer inserted in the thigh reaches 165 degrees. Allow chicken to rest at least 15 minutes before carving.
Preheat oven to 400 degrees
3 C AP Flour
1/3 C Sugar
2 T Chai powder
1 T plus 2 t Baking powder
1 Stick very cold unsalted butter small dice
1 Egg beaten
1/2 t salt
1 C Milk
Combine all dry ingredients, cut in cold butter, add wet ingredients and gently mix until combined. Turn out scone mix onto floured surface. Roll or pat into 1/2 round. Cut into 8 wedges. Bake on greased sheet tray for 15 minutes.
2 Lbs Red potatoes
2 Stalks celery diced
5 Green onions chopped
3 Sprigs fresh parsley minced
1/4 C Mayo
2 T Sweet relish
2 T Sour relish
2 T Sour cream
2 T Fresh dill chopped
2 T of Favorite bottled BBQ sauce
Pinch of cayenne pepper
Salt and pepper to taste
In a large pot of cold salted water, add potatoes (add addl water if needed to insure the potatoes are covered. Bring to boil and cook until a toothpick is easily inserted in a potato-about 20 minutes. Drain and allow potatoes to cool enough to handle but not cold. Cut into quarters. In large bowl, toss potatoes with remaining ingredients. Cover and refrigerate at lest 2 hours. Adjust seasonings. Serve chilled.
1/2 lb dry white beans cleaned
3 C vegetable stock
2 Jalapenos seeded and diced
1 Small white onion diced
2 Cloves garlic minced
2 C packed dark brown sugar
1/4 C Tomato paste
4 Pieces bacon diced
2 T Mustard powder
Salt and Pepper to taste.
Soak beans over night in 3 cups of water.
In dutch oven, brown bacon and remove pieces with a slotted spoon. Set aside. Add onions, garlic, peppers, and tomato paste. Stir so that all the vegetables are covered with tomato paste. Drain beans and add to pot with the stock. Add mustard powder and brown suger. Bring to boil. Reduce to simmer. Add bacon. Cover and simmer for 5 hours or until beans are tender. Adjust seasonings.
For Dough
3 cups flour, plus extra for kneading and rolling
3 Russet Potatoes
1/2 teaspoon Kosher salt
1 large egg beaten
Peel and boil potatoes and mash potatoes. While the potatoes are still hot, add flour, salt, and egg. Turn out on floured surface and kneed until dough comes together. Form a ball cover with plastic and refrigerate for 30 minutes.
For Filling
2 Large yellow onions thinly sliced
3 T Butter
1/2 T dill weed
1 t fresh thyme chopped
salt and pepper to taste
In a heavy skillet over low heat, sweat onion with herbs until the onions become light brown, about 30 minutes. Adjust seasonings and allow mixture to cool.
Prep
Roll out dough and cut rounds with a biscuit cutter. Fill each round with 1/2 T of onion mixture. Fold dough in half to shape, pinch edges to seal (egg wash can be used to help seal the edges)
Drop dumplings into boiling salted water. When they float, remove with a slotted spoon or spider. Set aside.
To Serve
Melt 1/4 C butter in non stick skillet. Add dumplings in small batches to lightly brown dumplings on both sides. Remove batches to warm platter and keep warm in oven on low heat.
Can be served with the traditional sour cream or apple sauce mixed with sour cream
1 Small seed less yellow melon
2 Jalapeno
1 Small red onion
1 ancho chili pepper
1 Clove garlic
Juice of 2 limes
salt and pepper to taste
Remove seeds from peppers and rough chop. Dice onion. Mince onion. Remove rind from melon and rough chop. Add all to a glass or plastic bowl, add lime juice and toss. Cover and refrigerate for at least 1 hour. Adjust seasonings and serve chilled.
Note: I prefer a chunkier sauce.
1 C quinoa washed and drained at least 3 times.
1 Red bell pepper
1 Yellow bell pepper
1 Anaheim pepper
1 Shallot minced
1 Bay leaf
1 Clove garlic minced
1 Sprig fresh thyme
1 1/2 C vegetable stock
1/4 C olive oil
Salt and pepper to taste
Toss all peppers in olive oil (keep the unused oil to sweat shallot and garlic). Roast in 350 degree oven until the skin blisters. Put peppers in plastic bag for 10 minutes for easier peeling. Remove skin and seeds from peppers. Rough chop peppers. In heavy pot, sweat garlic and shallots. Add peppers and quinoa, stocks and herbs. Bring to boil and reduce to simmer. Cover pot and cook for 15 minutes. Remove herbs and adjust seasoning.
Chef En Fuego 