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.
Serves 10-12
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.
Serves 12
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.
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.
Serves 8
2 pkg. Gnocchi
Water
½ stick of salted butter
1 oz. olive oil
1 garlic clove minced
Italian seasoning
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.
Serves 8
8 whole Roma Tomatoes, Halved
1 bunch Fresh Italian Parsley
1 bunch Fresh Basil
2 - 3 Cloves Garlic, Minced
1-1/2 cup Ricotta Cheese
Panko Bread Crumbs
Kosher Salt To Taste
Olive Oil
Wash and halve tomatoes. Remove the seeds and membranes from the inside of
the tomatoes with a spoon. Sprinkle with a small amount of Kosher Salt to help
draw some moisture from the tomatoes. Turn them upside down on a paper towel
Chop up the herbs and garlic and mix with the Ricotta cheese. Add salt and pepper
to taste.
Fill each tomato half with a nice heap of the Ricotta mixture. Press each halve into
the bread crumbs to top. Place face up on a baking sheet and drizzle with a small
amount of olive oil.
Place in 400º oven for 25-30 minutes.
Makes 12
1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion
2 teaspoon minced garlic
4 cups medium diced eggplant, skin on
1/2 teaspoon dry thyme leaves
2 cup diced green bell peppers
2 cup diced red bell peppers
2 cup diced zucchini squash
2 cup diced yellow squash
3 cups peeled, seeded and chopped tomatoes
2 tablespoon thinly sliced fresh basil leaves
2 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a 2 large 12-inch sauté pans over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Make 12 - 16
3-4 large green tomatoes sliced ½” thick
1 ½ cup AP Flour
1 cup yellow cornmeal
Salt to taste
1 cup cornstarch
3 cups buttermilk
Oil for frying
Patter Fam Orange Glaze
1 large navel or blood orange
Mix the flour, cornmeal, and salt together. Add the buttermilk and whisk until
smooth. Dust sliced tomatoes in cornstarch and shake off the excess. Dredge into
batter and fry at 375 degrees until golden brown. Remove to a paper towel and
lightly salt.
Serve with Spicy Orange Glaze and an orange slice garnish
Serves 8 to12
2 cups Basmati Rice
1 T Olive Oil
1 T Butter
4 cups chicken stock or water
½ cup finely diced red bell pepper
½ cup finely diced onion
¾ tsp. Turmeric
¼ tsp. Cumin
In a medium saucepan heat 1 tablespoon of olive oil over low heat. Sauté finely
diced bell pepper and onion until slightly softened. Add turmeric and cumin and
heat for about 30 seconds. Add the water, salt and butter and bring to a boil.
Add the rice and stir will. Cover and reduce heat to a low simmer for 15-20
minutes or until all the water is absorbed.