Month: November 2010

Roasted Butternut Squash & Poblano Soup

  • Yield: 1 quart
  • Servings: 6
  • Total Time: 2 hours

Ingredients:

  • 2 large butternut squash roasted
  • 1 white onion chopped
  • 2 poblano peppers roasted
  • 6 ounces amber beer
  • 2 cups vegetable stock
  • 1/2 cup brown sugar
  • 1 tablespoon garlic minced
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 serrano chili minced
  • 1 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Cut the squash in half and remove it’s seeds.
  2. Roast squash in roasting pan with water at 400 for 45 minutes or until tender.
  3. Remove squash from oven and allow to cool.
  4. Roast, peel, and de-seed poblano chiles.
  5. Preheat skillet until scorching hot.
  6. Saute onions and chiles.
  7. Deglaze skillet with beer.
  8. Add all remaining ingredients except for the cream.
  9. Simmer for 30 minutes and puree when done.
  10. Remove soup from heat and slowly fold in the heavy cream.
  11. Garnish with sliced green onion

Authentic Italian Tomato Sauce

  • Servings: 10
  • Prep Time: 20 mins
  • Total Time: 3 1/2 hrs

Ingredients:

  • 2 (28 ounce) cans tomato puree
  • 1 (28 ounce) can peeled plum tomatoes
  • 2 cloves garlic
  • 1 small onion, diced
  • 6 cloves
  • 1 teaspoon basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated cheese

Directions:

  1. In a large pot, saute onion and garlic in olive oil.
  2. Empty plum tomatoes into large bowl and squash with your hands.
  3. Add all ingredients to pot and simmer for 3 hours.

Authentic Italian Meatballs

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Servings: 4

Ingredients:

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon fresh oregano
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons olive oil

Directions:

  1. Mix all ingredients in a large bowl by hand.
  2. Divide meat into 4 equal parts and form meatballs by hand. Do not over work them.
  3. Simmer garlic in a fry pan until slightly browned.
  4. Add meatballs to pan and brown on two sides for a couple minutes. The garlic should encrust itself on the meatballs.
  5. Add meatballs to a large pot of your favorite tomato sauce.
  6. Simmer for at least 30 minutes.

Crema Catalana

Ingredients

  • 2 C Milk
  • 1 Cinnamon Stick
  • Rind of 1 Lemon
  • 1 t Vanilla Extract
  • 4 Egg Yolks
  • 1 T Cornstarch
  • 3/4 C Sugar
  1. In a double boiler, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.
  2. In a bowl, whisk the egg yolks, cornstarch, and sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.
  3. Slowly heat the mixture until it begins to thicken. Do not let boil.
  4. Portion into cups and refrigerate for at least 3 hours.
  5. Sprinkle the top with a thin layer of sugar. Using a torch, caramelize the sugar being careful not to scorch.

Louisiana-Style Crawfish Etouffee

Prep Time: 1 Hour
Yields: 6 Servings

Ingredients

  • 2 pounds crawfish tails, cleaned
  • 1/4 pound butter
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tbsps minced garlic
  • 2 bay leaves
  • 1 cup flour
  • 1/2 cup tomato sauce
  • 2 quarts crawfish stock or similar
  • 1 ounce sherry
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and cayenne pepper to taste
  • 2 cups steamed white rice
  • Louisiana hot sauce to taste

Directions

  1. In a 2-gallon saucepot, saute onions, bell peppers, tomatoes, garlic, and bay leaves until wilted (3-5 minutes).
  2. Whisk in flour until a white roux is achieved.
  3. Blend crawfish tails and tomato sauce into mixture, cook 5 minutes, stirring to prevent scorching.
  4. Slowly add stock until a sauce-like consistency is achieved.
  5. Add more stock as needed to retain consistency.
  6. Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally.
  7. Add sherry, green onions, and parsely.
  8. Cook 5 minutes and season with salt and cayenne pepper
  9. Thank you get eat!

Patty’s Sweet Potato Casserole

Filling Ingredients

  • 1 (2.5 lb) Can of Yams (drained)
  • 1 Cup White Sugar
  • 1/4 Cup Butter
  • 2 Eggs
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Topping Ingredients

  • 1 Cup Shredded Coconut
  • 1/4 Cup Butter
  • 1/3 Cup Flour
  • 1 Cup Chopped Pecans
  • 1 Cup Firmly Packed Light Brown Sugar

Directions

  1. Preheat oven to 350°
  2. Combine filling ingredients with a mixer until smooth
  3. Pour filling into a greased 2 quart casserole dish
  4. Mix topping ingredients thoroughly and spread evenly over filling
  5. Bake at 350° for 30-35 minutes

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