COLD RICE IS THE KEY
3 T sesame oil, divided
6 large eggs
3 cups frozen peas and carrots
6 green onions, thinly sliced, white and green parts divided
6cloves garlic, minced
2 T peeled and minced ginger
8 cups cooked long grain rice (make in advance) w/1 tsp turmeric
3 fl.oz. low-sodium soy sauce
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoons oil. Beat egg with 4 teaspoons water and a teaspoon of salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the peas and carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
Serves 8 - 10
4 T butter
4 T all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 cups whole milk
1 ½ cup shredded cheddar cheese
5 medium thinly sliced peeled potatoes
3/4 cup chopped onion
Additional pepper, optional
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
Transfer to a greased 10” Cast Iron Skillet. Cover and bake 1 hour. Uncover; bake 40 minutes or until the potatoes are tender. If desired, top with additional pepper.
3 cups flour
6 teaspoons baking powder
1/3 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons butter
1/12 tablespoons shortening
3/4 cup buttermilk, chilled
1 jalapenos, diced
1 cup shredded cheddar cheese
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk and jalapenos and cheddar cheese. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself a few times. Don’t overwork the dough or it will be tough. Press into a 1-inch thick round. Cut out biscuits with a biscuit cutter or drinking glass (like my mother always did), being sure to push straight down through the dough. Place biscuits on pizza stone so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, about 15 minutes. Brush with melted butter.
2 T Olive Oil
2 T salted butter
4-5 medium baking potatoes, peeled and cut into 1/2-in. dice (2-3 lbs)
1/2 yellow onion diced
1/2 tsp pepper
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cup chopped parsley
Preheat a 3-qt. sauté pan on medium-high heat until the rim of the pan is hot to the touch. Add the oil and butter allow to heat for an additional minute. Add the potatoes, onion, pepper, paprika and salt and sauté until the potatoes reach a crisp, golden brown, about 15 - 20 minutes.
Garnish with lots of fresh parsley. Great with Patter Fam Sauces Breakfast Blend Sauce.
Makes Approx 4 cups
1 lb. of sausage
3 T Salted Butter
510 T AP Flour
3 cups whole milk (heated)
Salt and Pepper to taste
Fry sausage in a large high sided skillet, crumbling the sausage as it browns. Add the butter and let it melt. Sprinkle flour over the entire mixture and stir until the flour browns for a dark gravy. Heat milk to scalding. Set aside.
Gradually add the milk, stirring as you go. The gravy will thicken when it comes to a boil. Season with salt and pepper. Serve over biscuits.
1 cups cooked Basmati Rice
2 Tablespoon Olive Oil
1/2 Onion sliced
1 Tablespoon Garlic finely chopped
1 1/2 Tablespoon Oregano
1/4 Teaspoon Black Pepper
¾ cup Tomato Sauce
1/2 Teaspoon Salt
1 Tablespoon Basil leaves freshly chopped
2 Bell Peppers, cut in half top to bottom
some more olive oil to drizzle over stuffed peppers.
Preheat your oven to 350 F. Cook the rice soft, strain and keep aside.
Heat up a pan and add the oil and sliced onions. Fry your onions and then add the garlic as well to fry. Cook till done. Season with oregano and black pepper. Stir cook for a minute on medium heat. Pour in the tomato paste and add the salt and chopped basil leaves as well. Mix it all well and let it cook for about 3 minutes. Take the sauce from the heat.
In a bowl add the previously cooked rice and the tomato sauce that you just cooked. Mix it all together. This will be your filling.
Wash your bell peppers well. Cut in half from top to bottom take out the seed pods.
Arrange the peppers in a casserole dish. Stuff the peppers with the rice tomato sauce mixture. Stuff the peppers as much as possible so that all the filling is used up. Drizzle some of the olive oil over the peppers.
Cook the vegan stuffed peppers in the oven for about 50 mins or until done. Serve hot as a main dish or as a side dish.
2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
4 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 strips Bacon, diced and fried crisp
1 cups Dried Cranberries
Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.
Toss in cranberries and bacon immediately when it comes out of the oven. Serve immediately.
Serves 8 - 10
Rustic Mashed potatoes
4 pounds of potatoes
1 cup sour cream
2 sticks salted butter, clarified
Salt and Pepper to taste
Milk (if potatoes are too dry)
Dice and boil the potatoes in salted water for 10-15 minutes until tender and cooked through. Drain and dump the potatoes in a large bowl. Add the clarified butter. Add the sour cream and whip until smooth. Add more sour cream or a little milk if it’s too thick. Top w/gravy and chives.
4 T Salted Butter
4 T Flour
2 cups whole milk (heated)
Salt and Pepper to taste
Heat milk to scalding. Set aside.
Melt butter in a large high-sided skillet. Sprinkle flour over melted butter and whisk constantly until roux browns to desired color (dark brown but not burned).
Gradually add the milk, whisking as you go. The gravy will thicken when it comes to a boil. Season with salt and pepper. Serve over mashed potatoes
Corn on the Cob w/compound butter
12 1/2 ears of corn
Salt and Pepper to Taste
Boil water and cook corn for 15 minutes. Season with salt and pepper. Serve with compound herb butter.
1 stick salted butter
Dried herbs: rosemary, thyme, parsley
Mix herbs and butter together until well combined. Remove to a piece of cling wrap and roll into a 1” diameter log. Twist the ends and freeze. Remove from freezer at least 30 minutes prior to needing and spread over the corn.
2 pounds baby red or gold potatoes, cut into quarters
2 tbsp olive oil
1/2 cup breadcrumbs
2 tsp Italian seasoning
1 tsp salt
1/3 cup grated Parmesan cheese
Preheat oven to 425-degrees F and lightly grease a large baking sheet. Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet.
Bake for 20 to 25 minutes, stirring the potatoes at least once halfway through. The potatoes should be golden brown and crispy on the outside, soft on the inside.