2 T olive oil 2 cups basmati long grain white rice 4 cups water (normally chicken stock) 1 teaspoon salt Zest of one lime 3 T lime juice 1 cup lightly packed chopped cilantro, leaves and tender stems
Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown, about 1 minute.
Add water, salt, zest, then simmer: Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes, then remove from heat and fluff with a fork. Stir in lime juice and cilantro and serve.
1 T Butter 1 T Olive Oil ½ yellow onion, diced 1 Red Bell Pepper diced 1 cups basmati rice 2 cups chicken stock 1 tsp. salt pince cayenne pepper 1 – 1” wide strip of lemon peel ½ cup frozen peas
In a large skillet melt the butter over medium low heat. Add the olive oil. Saute the onion and bell pepper until they are softened, about 3 minutes. Add the salt, cayenne pepper and lemon peel. Mix in the rice and chicken stock and frozen peas. Increase heat to high and bring to a boil. Reduce heat to simmer, cover and let cook until all the liquid is absorbed, 15-20 minutes.
3 pounds of potatoes 1 cup sour cream 1 stick salted butter, clarified 3 garlic cloves minced Milk (if potatoes are too dry) 4-5 slices of Bacon – cooked crisp and diced
Peel and 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 butter. Add the garlic and sour cream and whip until smooth. Add more sour cream or a little milk if it’s too thick. Top w/ bacon bits.
3 lbs Green Beans 2 T Olive oil for cooking 2 T Clarified Butter for cooking 1 T minced garlic 1 cup sliced almonds 2 T lemon juice Salt and Pepper to taste
Clean and stem green beans. They can be blanched in boiling water for 3 minutes prior, but I prefer heating them through in the pan. Heat oil and butter in a large skillet over medium heat. Add the green beans and sauté for 3-4 minutes. Add the garlic and almonds and continue to sauté until the almonds begin to lightly brown. Finish with the lemon juice, toss quickly and remove from the heat. Season with Salt and pepper.
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 cup vegetable stock 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries salt and pepper to taste 1/4 cup sliced almonds 1 tsp. red pepper flakes
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and vegetable stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds and red pepper flakes before serving.
1 cup water 1 cup sugar 1-12 oz. package of cranberries 1 cup Patter Fam Spicy Orange Glaze 1 cinnamon stick
Bring water and sugar to a boil in a medium sized pot. Add the cranberries, Orange Glaze and cinnamon stick and return to a boil, reduce heat and simmer for 10 minutes. Stir occasionally. Pour into a bowl, cover and allow to cool to room temperature before serving. Refrigerate until serving time.
Make 9 x 13 pan 1 pounds elbow and Shell Pasta Water Salt
Bring enough water to completely cover the pasta to a boil. Salt liberally. Add the macaroni and cook until just tender. It will continue to cook in the oven.
Béchamel Sauce 5 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg ½ cup shredded cheddar cheese (plus 2 cups for topping) ½ cup shredded Monterrey Jack cheese ¼ cup grated parmesan cheese Toppings 8 strips of bacon cut crossways into thin strips and fried to nearly crispy 1 onion diced 1 T minced garlic 1 tsp. thyme leaves
In a saucepan, begin heating the milk until just about to boil. While the milk is heating, in a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and add the cheeses, stirring to melt and combine.
Place the cooked macaroni in a large baking dish. Pour the cheese sauce over the macaroni and stir to combine.
Sauté the onion, garlic and thyme leaves for about 5 minutes until the onion softens. Season with salt and pepper. Remove from heat and add the chopped bacon back to the skillet. Stir to combine.
Top the macaroni with 2 cups of shredded cheddar cheese. Do not stir!
Add the bacon onion mixture. Torch the top lightly to brown the cheese, or place under a broiler.
Serves 8 1 1/2 lbs of Brussel sprouts (about 70) 1/2 cup red onion diced 1 1/2 T minced garlic 3 slices of bacon diced and partially fried crisp Olive Oil Salt and pepper to taste Red pepper flakes
Using a mandolin or sharp knife, slice the Brussel sprouts thinly. Place them in a large bowl and add the onion and garlic. Drizzle with olive oil and toss to coat. Arrange the Brussel sprouts, onion and garlic in a baking dish or pan. Sprinkle the bacon over the top, season with salt and pepper. Sauté in a large skillet or wok in two batches. Remove and plate. Garnish with a few red pepper flakes. Serve.
5 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg ½ cup shredded cheddar cheese ½ cup shredded Monterrey Jack cheese ¼ cup grated pecorino or Parmesan cheese ½ cup spicy pimento cheese spread
In a saucepan, begin heating the milk until just about to boil
While the milk is heating, in a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and add the cheeses, stirring to melt and combine.
3 – 16 oz. cans of pork and beans rinsed 2 bottles of Sweet BBQ Sauce Brisket tip pieces or Bacon
Rinse pork and beans. Place all ingredients in a 10” cast iron skillet and bake at 350 degrees for approximately 45 minutes to one hour or until the sauce on top is syrup in consistency. Check periodically to make sure the beans aren’t burning.