Tag: recipe cooking

4 lbs pork loin brined over night (for this particular brine I used 1/2 c brown sugar, 1/2 c kosher and 1/2 gallon of water)
2 C Zante currants
3 C port wine
1 large ancho chili peeled, seeded and diced
1 orange zested and juiced
1 shallot minced
1/2 C evoo
2 T dry mustard
2 sprigs ea, rosemary and thyme stripped and minced
2 large cloves garlic cut in 1/2
1 coin fresh ginger
S/P to taste

Soak currants over night in orange juice port wine, garlic, herbs and ginger. Strain currants remove garlic and ginger coin and reserve liquid.

Pat loin dry, sprinkle with dry mustard and S/P. In large dutch oven with olive oil, brown loin on all sides. Cover and into 350 convection oven for 45 minutes. Remove from pot and let rest 10 minutes. In same dutch oven, saute shallots, anchos and deglaze with reserved currant liquid, reduce by 1/2. Serve sauce over loin and garnish with currants and orange zest

Hush your mouth and just read. I am not talking cheddar or anything. Just a basic cheese that requires no funky equipment. It is a multi use. Think ricotta.

1 gallon whole milk or goat milk (I prefer goat)
1/4 cup fresh squeezed lemon juice
3 T kosher salt
Addl kosher salt
3 layers of cheese cloth unfolded and draped over a strainer set inside a bowl in the sink (that is the most complex part) Be sure there is enough cloth that it hangs outside the bowl.
In a large enamel lined or non reactive (stainless) pot, add milk. Allow to simmer on low for 20 min and then add juice and salt. Continue to allow to simmer over low heat stirring with a slotted spoon (be gentle) to bring curds to the top. When you notice the liquid below the curd is light yellow, you are done. Allow to cool. Set up the bowl. Pour the whole pot into the bowl set up in a slow stream. When you get to the point that there is nothing but the yellow liquid in the pot, stop. Gather the sides of the cheese cloth and lift. Pour out the liquid in the bowl and return your cheese to the bowl set up. Let it drain. You may have to dump out the liquid in the bowl from time to time.

Last, leave the cheese in the cloth and tightly tie the top. Sprinkle additional salt on the out side and into the fridge over nite.

Basic Fried Catfish or Talapia

8-10 filets
Canola Oil ( amt depends on selecting a cast iron skillet or a deep fryer)
1/2 C ea. yellow mustard and creole mustard
3 C flour
2 C cornmeal
1/2 C of basic creole or cajun seasoning-see my house blend

In large plastic container (use one that has a lid!), mix 1/4 c season blend and mustards, add fish filets mix to coat fish. Let stand at least 30 minutes (covered) at room temp-trust me.

Using a large cookie sheet or square sheet cake pan, mix the flour, cornmeal and season blend. Dredge fish in flour and fry hot oil in batches for 3 minutes each batch

I fail to understand why folks don’t enjoy making use of the lesser cuts because that is where the flavor is to me and generally take very little attention to cook. Adapt this to your crock pot if you like.

6 beef shanks (about the size of your hand when relaxed)
1 large acorn squash peeled and cut into large dice
1 large white onion large dice
6 large cloves garlic rough chop
4 parsnips peeled and large dice
4 carrots peeled and large dice
1 lb Swiss chard, rinsed and thick stems removed roughly chopped
1 rutabaga peeled and large dice
1 quart red wine
2 cups beef stock
2 T ea. canola and olive oil
1 T ea., dried rosemary, oregano, and thyme
flour for dusting
salt and pepper to taste
balsamic vinegar for finishing

Salt and pepper shanks and dust with flour.
In 4 quart dutch oven over medium low heat, add oil, brown shanks in batches on both sides adding addl oil if needed (this depends on how much marrow is in the shanks) setting aside the browned shanks on a plate. In same dutch oven, over low heat, add onions and garlic allow them to carmelize. Turn heat up to medium-high and add stock and deglaze pot to loosen bits on bottom of pot. Return beef shank and all the wine and dried herbs. Reduce heat to low, cover and allow to simmer 3 1/2 hours. Add all remaining veg ending with the chard on top, a couple sprinkles of salt. Cover and allow to continue on low for 30 minutes or until veg is fork tender. Finish with several drops of balsamic and adjust seasonings if needed.

I serve this with toasted sour dough bread slices for those that enjoy spreading the meat butter (marrow)

2 lbs brisket trimmed and diced
16 oz. can whole peeled tomato
16 oz. beef stock
1 large onion diced
1 cup fresh sweet basil chopped
1 sprig fresh rosemary stripped and minced
1 sprig thyme stripped
2 cloves garlic minced
2 C red wine
1 T crushed red pepper
1 pinch brown sugar
1/4 c olive oil
salt and pepper to taste

In large pot over low heat, sweat onion and garlic in olive oil. Add meat and stir to brown. Add remaining ingredients. Allow simmer for 4-6 hrs adding water or additional stock as needed or until meat is tender.

still don’t advocate the jar stuff but here goes

5 lb can of pasteurized crab claws
1 6oz jar of basil pesto
1 c extra virgin o.o.
4 cloves garlic minced
2 green onions thinly sliced
4 T minced parsley
2 T capers
2 T crushed red pepper flakes
juice of 2 lemons
salt to taste

Mix everything together and chill in covered non metallic container over night. The marinade will cook the claws. Serve with french bread slices to soak up the juices.

This is better 2nd day, freezes well and left over T-giving turkey can be used in stead of chicken; however, still follow the instructions as if using a raw chicken. Trust me.

1 whole chicken (2-3 lbs)
1 lb andouille sausage sliced
2 bell peppers seeded and diced
2 large onions diced
2 jalapenos seeded and diced
6 stalks celery (3 left whole and 3 diced)
4 cloves garlic minced
1/4 lb okra sliced
3 carrots peeled and broken in 1/2
3 T paprika
3 T garlic powder
3 T onion powder
3 T red pepper (or to taste)
3 T parsley chopped
3 green onions thin sliced
2 bay leaves
salt/pepper to taste

In large stock pot, whole chicken, the carrots, 1/2 cup onion, the whole celery and bay leaves. Add enough water to cover bring to boil and reduce to simmer*. Cook for 45 minutes Remove chicken and set aside to cool. Strain liquid to remove debris, celery, onions, celery and bay leaves and discard. Allow stock to cool and skim fat.

Remove skin and bones and discard the bones/skin and return meat to stock, add sausage, peppers seasonings, diced celery, onion, bell peppers, jalapenos, garlic and dry seasonings. Bring to simmer and skim fat. Allow simmer for 20 minutes. Add cooled roux and bring back up to boil stirring to dissolve roux. Add okra. Serve over rice and garnish with green onions and parsley.

* while the chicken is simmering, make the roux. Equal parts flour and fat (1/2 cup each), whisk to blend and over low heat, cook (stirring often) until mixture is the color of a dirty penny. I generally do this in a 350 oven and don’t have to stir it very often. Allow to cool.