Chiles rellenos de elote con crema – chiles stuffed w/corn & cream

Ingredients

4 tbsp sweet butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
4 cups corn kernels
1 1/2 tsp salt, or to taste
1/3 cup water, if necessary
3 tbsp finely chopped epazote (optional)
12 small chiles poblanos, charred, peeled, and cleaned
1/2 lb queso fresco or farmer cheese, cut into thick slices
2 cups sour cream or creme fraiche
3 oz chihuahua cheese or mild cheddar, grated

How to prepare

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350

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Green Beans with Lemon Sauce

Ingredients

2 cups chicken broth
2 cups water
1 poundgreen beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoononion – thinly sliced
3 tablespoons lemon juice
1 egg – beaten
1 tablespoonparsley – chopped

How to prepare

Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley

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Greek baked prawns with feta and tomatoes

Ingredients

1/2 cup + 3 tbsp olive oil, divided use
1 medium onion, finely chopped
1 lb tomatoes, chopped
4 tbsp chopped parsley , divided use
2 clove garlic, minced
dash cayenne
freshly ground pepper

1 lb uncooked large shrimp, peeled
1/4 cup ouzo
4 oz feta cheese, crumbled

How to prepare

Heat 1/3 cup oil in a heavy medium saucepan over medium heat. Add onions and saut

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LINGUINE W/MUSHROOMS & GARLIC

Ingredients

1 poundLinguine – cooked al dente
1 poundMushrooms – thinly sliced
4 cups Garlic – sliced thin
4 tablespoons Butter
3 tablespoons Olive oil
Salt & pepper

How to prepare

Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add mushrooms & saute until they are beginning to dry out a bit. Add the remaining butter and oil and allow to melt. Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients. Taste, adjust seasoning & enjoy!

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Linguine frittata with clams

Ingredients

6 garlic cloves, minced
6 tbsp olive oil
1/4 cup fresh italian parsley, minced
3/4 tsp hot red pepper flakes
24 small hard-shelled clams, shucked, reserving liquor, and chopped
1/2 lb linguine

4 large eggs, beaten lightly

How to prepare

In a small heavy skillet cook garlic in 3 tbsp of oil over moderately low heat, stirring, until softened but not browned. Add parsley and red pepper flakes and cook, stirring occasionally, 3 minutes. Stir in clams and 1/4 cup of reserved liquor and cook 1 minute. In a kettle of salted boiling water cook linguine until al dente and drain. In a large bowl toss linguine with clam mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Fettucine with lemon and vodka sauce

Ingredients

Fettucine
4 quarts – water
2 tbsp kosher salt
1 lb fettucine
sauce
2 lg lemons – rind washed
1 cup heavy cream

1/4 cup vodka
1/2 tsp fresh ground black pepper
1/4 cup parsley, chopped for garnish
3/4 cup parmesan fresh grated, for serving
cooked scallops (optional)
cooked asparagus (optional)

How to prepare

Bring the water to a boil, add the salt, and cook the pasta at a rapid boil until ‘al dente’, 8 to 10 minutes. Drain. While the pasta cooks, prepare the sauce. Finely grate the rind of 1 lemon, then squeeze the juice out of this lemon and reserve. Combine the cream and vodka in a 10-” skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with parsley, and serve immediately on warmed plates. Serve the parmesan separately. Variations: add cooked scallops, and/or cooked asparagus, cut in 1″ pieces, into the sauce, just before tossing with pasta.

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A 20-MINUTE CHICKEN PARMESAN

Ingredients

4 Boneless and skinless – chicken breast halve
1 Egg – slightly beaten
1/2 cup Seasoned bread crumbs
2 tablespoons Butter or margarine
1 3/4 cups Spaghetti sauce
1/2 cup Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
1/4 cup Chopped fresh parsley

How to prepare

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

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New york style oyster stew

Ingredients

1-1/2 doz large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream to taste
old bay spice
2 oz celery, diced, blanched

Salt and cayenne

How to prepare

Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don’t boil. Add blanched celery and seasoning. Serve at once. Serves: 4

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Italian-Style Red Sauce

Ingredients

1 14 Oz Can Chopped Plum Tomatoes
1 6 Oz Can Tomato Paste
2 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Dried Parsley
2 Medium Cloves Garlic
1 Cube Beef Bullion
1/4 Tsp Ground Ginger
1/8 Tsp Ground Black Pepper
Salt – to taste

How to prepare

Mix everything together in a small saucepan on medium heat until it
starts bubbling. Reduce to simmer for 30 minutes to 1 hour, stirring
occassionally

This recipe works well as a spagetti sauce, a pizza sauce, a topping for baked chicken, or just about anything else you need a red sauce for. Easy to make and much better than anything from the store

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Leek and potato soup

Ingredients

2 large leeks
1 lb baking potatoes, such as russets or idaho
4 tbsp butter
1 cup finely chopped onions
3 cups chicken stock
2 cups water
1 bay leaf
salt and pepper to taste
croutons 8888
1/2 loaf french or italian bread
1 garlic clove, peeled
2 tbsp olive oil
1/4 cup grated parmesan

How to prepare

Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-” pieces. Peel the potatoes and cut them into 1/4″ cubes (about 2 cups). Melt 2 tablespoons of the butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown. Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Taste and adjust the seasonings. Serve piping hot with croutons. For a richer version, stir in 1/2-cup drained plain yogurt or 1/2-cup heavy cream just before serving. Makes 4 to 6 servings.
To make croutons rub the crust of the bread all over with the garlic clove. Cut the bread into 1/8″-thick slices and arrange the slices on a baking sheet. Sprinkle with the oil and the cheese. Broil until golden on both sides, then cut into 1″ squares. Makes about 12 croutons.

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