8 slices bacon
2 pounds fresh green beans, trimmed or three 9-ounce packages frozen cut or French-cut
1/2 cup chopped onion
2 tablespoon butter
1/4 teaspoon ground black pepper
In a large skillet, cook bacon over medium heat until crisp, turning occasionally. Transfer bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
Meanwhile, cook green beans, covered, in lightly salted boiling water for 5 minutes; drain. Place beans in a large bowl of ice water for 5 minutes. Drain well.
Add the partially cooked green beans, onion and butter to the reserved drippings in skillet. Cook and stir over medium-high heat about 5 minutes or until crisp-tender. Stir in reserved bacon and pepper before serving.
12 carrots sliced with crinkle blade on mandoline – ¼” thick
2 tablespoons unsalted butter
pinch of salt
1 cup Sprite or other lemon lime soda
1/2 teaspoon chili powder
1 tablespoon fresh chopped parsley
In a pan over medium heat, combine the carrots, butter, salt and soda. Cover and
bring to a simmer, stir and then reduce the heat to low for approximately five
minutes. Remove the lid and add the chili powder returning the heat to high. Cook,
tossing occasionally until the Soda is reduced to a glaze, approximately four to five
minutes. Pour into a serving dish and sprinkle with parsley. Serve immediately.
3 zucchini squash halved and sliced ¼” thick
3 yellow squash halved and sliced ¼” thick
4 large carrots sliced on bias (mandolin)
2 Red onion wedges
2 yellow onion wedges
Salt & Pepper to taste
Parsley for garnish
Place all ingredients in a large bowl and coat with olive oil. Sprinkle cayenne pepper, salt and black pepper over the vegetables and toss to season evenly. Spread the vegetables evenly on a cookie sheet or baking pan. Roast for 1 hour at 450 degrees. Garnish with parsley and serve.
2 lbs green beans, ends trimmed, cut into 1 1/2-inch pieces
6 T salted butter, diced into 1 T pieces
1 T minced garlic
1 cup walnuts, toasted and chopped
2/3 cup dried cranberries
4 tsp lemon juice
Salt to taste
2/3 cup crumbled feta
4 tsp lemon zest
Bring a pot of water to a boil. Blanch green beans 3 - 5 minutes until tender crisp.
Drain then immediately rinse under cold water. Drain well.
Melt butter in a large skillet over medium heat. Add garlic and sauté 1 minute. Add
in drained green beans and sauté 1 minute or until heated through.
Toss in walnuts, cranberries and lemon juice and season with salt to taste.
Sprinkle in feta and lemon zest. Serve warm.
2 1/2 pounds peeled cubed sweet potato
2 (5-oz.) can evaporated milk
3 T maple syrup
1 tsp. kosher salt
¾ tsp. black pepper
3 T clarified butter, melted
Place sweet potato in a large saucepan; cover with water. Bring to a boil; cook until
tender, about 15 minutes. Drain and return to pan; add evaporated milk, maple
syrup, salt, and pepper. Mash with a potato masher to desired consistency. Drizzle
with melted butter.
1 pound bacon, chopped, and cooked crispy
1 onion, chopped
2 medium green bell peppers, chopped
2 (16 ounce) packages frozen corn
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
12 cups chicken broth
4 cups stone ground grits
2 tsp. salt
1 tsp. freshly ground pepper
8 T butter, melted (1 stick)
32 ounces shredded smoked gouda cheese
3-4 links of good andouille sausage, diced small and fried crisp
3 pounds medium shrimp, peeled and deveined
1 T Heatnik Red Cajun Rub
1 1/2 T lemon juice
1 T Worcestershire sauce
2 T chopped fresh parsley
8 green onions, chopped
3 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat; stir in grits. Reduce the heat slightly and cook, stirring occasionally, until thickened. Remove from heat; stir in salt, pepper, butter and smoked gouda cheese. Set aside and keep warm.
Cook andouille sausage in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove and let cool.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Season with Cajun Rub. Add lemon juice, Worcestershire sauce, parsley, green onion and garlic and cook 3 minutes more. Stir in the andouille sausage.
Spoon grits onto the plate beside the ribs. Top with the shrimp and andouille mixture.
1 – 15 oz. can of plums and juice
½ cup brown sugar
½ cup sugar
½ cup cider vinegar
½ cup raisins
1 teaspoons salt
1/4 cup chopped onion
1 teaspoons mustard seeds
1 tsp. ground ginger
1⁄4 teaspoon cayenne
Remove plums from the can reserving the liquid. Chop the plums into a rough dice.
3 tablespoons vegetable oil
Combine sugars and vinegar in a large saucepan.
Bring to a boil, stirring until sugars dissolve.
Add remaining ingredients; mix well and bring to a boil.
Reduce heat and cook gently 45-50 minutes until thickened.
Stir often to keep chutney from scorching.
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 T Patter Fam Heatnik Red Cajun Rub
1 tsp. salt
1 tsp. ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
In a large, heavy sauté pan, heat 2 tablespoons of the oil over medium-high heat.
Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Cajun Rub, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
2 pkg. Gnocchi
½ stick of salted butter
1 oz. olive oil
1 garlic clove minced
Salt and pepper to taste
Asiago Cheese or Parmesan Cheese
Par cook Gnocchi in 2 quarts of water until they begin to float. Immediately drain
in a colander. Heat oil and butter in a large skillet. Add the Gnocchi and garlic to
the skillet. Season to taste with the Italian Seasoning, salt and pepper. Sautee
until the Gnocchi slightly brown. Serve hot with grated Asiago Cheese.