Asparagus fritters

Ingredients

2 lbs asparagus
1-1/2 cup flour
2 tbsp fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

How to prepare

Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1″ pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

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Spicy cilantro butter

Ingredients

3-4 cloves garlic, minced
4 tbsp chopped fresh cilantro
1 or 2 jalapenos seeded and finely chopped
1 tsp lime zest
2-3 tsp fresh lime juice
salt to taste crushed

Dried red chile to taste
1/4 lb unsalted butter softened

How to prepare

Wonderful with grilled or broiled fish, shrimp, or steak; pasta; rice (add curry powder, pecans, and green onions); and squash, corn, or eggplant. Roll corn on the cob in this butter, then sprinkle with fresh lime juice and freshly grated parmesan.

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Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

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Roasted red pepper sauce

Ingredients

6-8 large red bell peppers
3 heads of garlic
8 oz canned crushed tomatoes or 2 roasted tomatoes
red wine or basalmic vinegar
salt, pepper and cayenne

How to prepare

Roast 6-8 large red bell peppers by placing them under your broiler until completely black and charred. Place them in a brown paper bag for a couple of minutes, then remove them one by one, rub off the black charred skin. Seed and tear into a few pieces. If possible, save the juices that come out of the peppers.
Bake 3 heads – around 30 cloves – of garlic at 350

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Chile Con Queso Crepes

Ingredients

16 oz chile (canned or homemade)
2 cup shredded Cheddar cheese
1 cup chopped onion
8 oz taco sauce
16 lg cornmeal crepes

How to prepare

If you like extra spice, add 1/2 tsp of chile powder to the cornmeal crepe recipe. Fill each crepe with about 2 tbsp each of chile and cheese and 1 tbsp each of the onion and taco sauce. Roll up. Arrange the crepes on a greased baking sheet. Cover them lightly with foil. Bake in a preheated 400

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Vanilla Bean Caramels

Ingredients

vegetable oil
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup plus 2 tsp whole milk
1/4 cup plus 2 tsp condensed milk
1/4 cup heavy (double) cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
pinch of salt

How to prepare

Line an 8″ square baking pan with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy 3-quart saucepan over med heat, combine the brown sugar, granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush, dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240 degrees Fahrenheit, about 10 minutes [ note: more like 15-20 minutes, by my tests]. from Williams Sonoma’s “Gifts from the Kitchen Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once; do not scrape the residue from the pan bottom. Let the caramel cool completely, about 2 hours.
Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a lg knife and cut the caramel into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, re- oiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen

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Chile- lime black bean salad

Ingredients

2 cup black beans, rinsed
1 small jicama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
chile-lime dressing (look up)
freshly ground pepper
salt to taste

How to prepare

Heat enough salted water to cover beans to boil. Add beans. Reduce heat to simmer, cover and cook 45 minutes or until beans are tender, but still whole. Drain and cool. Meanwhile combine jicama, tomatoes, green pepper, carrots, celery, red onion, green onions and parsley in large bowl. Add beans and chile-lime dressing. Season to taste with salt and pepper. Marinate several hours. Serve at room temperature. Makes 10-12 servings.

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Stuffed boneless lamb roast

Ingredients

1 boneless lamb shoulder
1 clove garlic, peeled and cut into slivers
2 cups fresh breadcrumbs
2 slices of bacon, chopped
Grated rind of 1 orange
1 egg
1 tsp dried basil
1 tbsp finely chopped fresh parsley
Juice of 1 orange
1 tbsp honey

How to prepare

1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers.
2. In a lg bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string.
3. On a rack in a roasting pan, roast shoulder in a 325 f oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with orange juice combined with honey. Serves 4 to 6.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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