Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

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Tomato – basil shrimp with wine

Ingredients

12 oz shelled shrimp
1 cup chopped onion
2 tbsp butter
1 tbsp olive oil
1 cup white wine
1 tbsp instant chicken bouillon
1 tsp dried basil
2 med tomatoes peeled, seeded and chopped
10 oz hot cooked pasta
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup parsley, fresh, chopped

How to prepare

Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4
serve with a lg green salad and some crusty french bread and it’s just about the perfect meal.

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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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Best ever baked beans

Ingredients

5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half

How to prepare

Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours
note: if you don’t have a smoker, you can cook at about 350f for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without! Makes 8 to 10 servings.

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Deep fried french toast

Ingredients

2 eggs
1/3 cup milk
1/4 tsp salt
4 slices bread (1″ thick)
maple syrup
honey
fruit syrup

How to prepare

Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices

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Aloo gobi – spiced cauliflower

Ingredients

2 tsp oil
2 onions, sliced and fried
2 tsp sugar
2 tsp crushed red chile
1 large cauliflower divided into florets
1/2 lb tomatoes, peeled, seeded and coarsely chopped
1 cup plain yogurt
2 tsp cardamom powder
1/4 cup cream
chopped cilantro
salt to taste

How to prepare

Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med

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Potato latkes

Ingredients

1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into smallish chunks

How to prepare

Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2″ oil in large skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4″ circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.

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Dirty rice

Ingredients

2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil

1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice

How to prepare

Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more. Thirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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