Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Garlic toast

Ingredients

4 slices good quality white or egg bread
1 clove garlic, crushed
4 tbsp butter
1 tbsp finely chopped parsley

How to prepare

Remove crusts from bread. Melt butter in small skillet. Add garlic and cook over low heat for 2 minutes. Add parsley and salt to taste. Dip the bread into the garlic butter, coating each side, place on a baking sheet. Bake at 375 f. For 10 minutes, then turn and bake an additional 5 minutes. Drain on paper towels. May be frozen makes 12 to 16 toasts.

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Polish dumplings

Ingredients

1-1/3 cup flour
1 tbsp baking powder
1 tbsp parsley
1/2 tsp basil (to taste)
1/2 tsp salt
1 egg beaten
1 tbsp oil

1/2 cup water

How to prepare

Combine flour, baking powder, parsley, basil and salt. Stir in egg, oil and water. Drop into six mounds onto boiling stew. Cover and cook 10-12 minutes or until done. Do not lift cover!

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Pizza dough & sauce

Ingredients

1 1/2 cups very warm water
3 tbsp sugar
1 tsp salt
3 pkgs. Active dry yeast
5 cups unbleached flour
1/4 cup melted crisco
2 tbsp melted butter
1 egg white, slightly whipped
pizza sauce 888
3 (6 oz. Cans) tomato paste
3 1/2 cans water
2 tbsp chervil leaves
1 tbsp parsley flakes
2 tbsp italian seasoning

1 tsp powered oregano
1/2 tsp ground pepper
3/4 tsp paprika
1 medium onion minced
1 clove crushed garlic
1 tbsp butter
1/4 tsp white pepper

How to prepare

Mix in warm water (not hot), sugar and salt in a medium bowl stir add yeast stir let stand in a warm place for 10 minutes. (mixture will become very foamy.) In another bowl add the 3 cups flour, crisco, butter and the egg white mix yeast mixture in with the flour combination and mix with an electric mixer until it appears to be creamy. Add 2-3 cups more flour add the flour until the dough is just firm, but not sticky. Shape into ball and let it rise for 1 1/2 hours. Remove from bowl and knead for 2 to 5 minutes. Shape into ball again let it rise for another 1 1/2 hours cut into 3 equal sections roll into 3 pizza pans. Preheat oven to 375

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Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

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Orange chicken

Ingredients

1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken, cut into 1/2″ cubes
Sauce
2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
Pinch freshly ground white pepper
1/4 cup peanut oil
6 to 8 snow peas
Cooked rice
2 tsp minced fresh orange peel

How to prepare

Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peas and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings

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Herbed focaccia

Ingredients

1 pkg dry yeast
1 tsp sugar
1 cup warm water (105-115f)
2 1/3 cups bread flour
1/3 cup cornmeal
1 1/4 tsp salt
1/2 cup light-tasting olive oil

2 lg garlic cloves, minced
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
kosher salt
1 tbsp fresh chives, snipped
1 tbsp fresh parsley, minced

1 tbsp red pepper flakes

How to prepare

Preheat oven to 450f. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 lg baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tbsp oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it’s dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to lg plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tbsp oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12″ round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300f. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12″ focaccias.

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Citrus- mint salsa

Ingredients

2 large pink grapefruit
2 large oranges
2 large limes
1 medium jalapenos
2 tbsp minced fresh mint
2 tsp finely minced shallots
1/4 tsp salt

1/4 tsp cayenne pepper

How to prepare

Cut a slice off the ends of each grapefruit down to the pulp. Sit grapefruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Cut each section in half and place in bowl. Follow the same procedure with the oranges and limes. Add to grapefruit. Stir in rest of ingredients and refrigerate for about an hour. Pour off some of the liquid if salsa is too runny. Serve with fish or chicken. Makes 6 servings.

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