Tag: paprika

Recipes I have used in the some restaurants & at home.

Stuffed Acorn Squash

Stuffed Acorn Squash

2 Medium Acorn Squash cut in half and seeds removed
1 lb Ground pork
1 small red onion peeled and small dice
2 Cloves garlic minced
1 T Fennel seeds
1 T rubbed sage
1 T Hungarian paprika
1 T Chili Powder
1 T Canola Oil plus additional to brush the edges of the squash
Salt and pepper to taste

In dry non stick pan over medium heat, toast fennel seeds and grind seeds. Brown pork in canola over medium low heat. Add onion and garlic. Cook to soften veg. Drain mixture and allow to cool. Add Seasonings to combine. Preheat oven to 350. Arrange the squash cut side up on baking sheet. Brush edges of cut side of squash. Fill squash cavities with sausage mixture and cover with heavy aluminum foil. Bake for 45 minutes or until squash flesh is soft when touched.

Recipes I have used in the some restaurants & at home.

Braised Round Steak

2 lbs Round Steak
3 Carrots Rough Chop
3 Stalks Celery Rough Chop
1 Small Red Onion Rough Chop
1 8oz Can Stewed Tomato
1/4 C Bacon Drippings or Canola Oil
2 Cloves Garlic Rough Chop
2 T Smoked Paprika
1 T Dried Oregano
1 T Golden Raisins
1 Sprig Fresh Rosemary
1 Jalapeno Rough Chop
S/P to taste
Flour for dusting.

Cut edges of steak to prevent curling. Dust with flour. In dutch oven, brown steak in bacon fat over medium heat. Add veg and seasonings, cover and simmer for at least 2 hours. Remove meat to a warm sheet tray. Strain veg and return liquid to dutch oven on medium heat. Reduce sauce by 1/2. Serve sauce over meat and mashed potatoes.

Recipes I have used in the some restaurants & at home.

Cajun Seasoning Blend

1 C Chili Powder*
1 C Paprika Powder*
1 C Garlic Powder*
1 C Onion Powder
1/4 C Cayenne Pepper
1/4 C Ground Pepper
3 T Dry Mustard
3 T Kosher Salt
1/4 t sugar

Blend together and store in air tight container.
* Read the label and skip buying the ones that list salt OR, omit the 3 T of Kosher salt.

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.