Broccoli Pasta
Ingredients:
half a package of thick pasta
big bunch of broccoli crowns
half a package of blueberries
half a package of cherry tomatoes (cut in half)
one medium vidalia onion
two cups of chicken stock
Italian bread crumbs
butter
EVOO
salt and pepper
Directions:
Cook the pasta to al dente.
In a separate skillet heat medium hot and fire the broccoli and onion in EVOO and butter. Sauté until almost cooked but still crunchy. Add in the tomatoes.
Increase the heat and add the chicken stock. Reduce by half and add some more butter to thicken the mixture. Add just enough prepared bread crumbs to make it thick enough to become a sauce. Add the blueberries. Toss with the pasta, plate and serve with garlic bread.
Three Cheese Seafood Burrito
Ingredients:
1 stalk of celery chopped fine
1 poblano pepper diced fine
1 small white onion
1 small red pepper diced fine
1 ear of corn off the cob
12 small shrimp de-veined and shelled
1/2 cup of cream
white wine for deglazing
1/4 stick of butter
and extra virgin olive oil (EVOO)
12" tortillas
Packaged grated cheese - 3 cheese Mexican
salt and pepper to taste
Directions:
Whack up all the veggies on your cutting board. De-vein and remove the shells from the shrimp.
Microwave the tortillas for about one minute.
While the tortillas are cooking heat up your skillet on high. Hit the skillet with the butter and EVOO and look for small smoke. Drop the shrimp and when they flash off remove and hold.
Add the veggies to the hot pan and cook two minutes. Deglaze with white wine, reduce and add back the shrimp.
Add the cream and reduce by half. Add half the cheese (about a fist full) and stir to incorporate.
Let it cook a small bit and put the tortilla on your plate. Add half the cooked product and fold in the ends as you roll.
Number Of Servings: 2
Preparation Time:10 mins
Slow Cooked Pork with Molé Sauce
Ingredients:
1 can fire roasted tomatoes (14.5 ounces)
3/4 cup of sliced Vidalia onions
1/4 cup of raisins and toasted almonds
2 tbsp of chili powder and sliced garlic
1/4 tsp of ground cinnamon
1 2.75 lb boneless pork roast
1.5 oz of bittersweet chocolate
Directions:
Mix all ingredients except the pork and chocolate in a 3 qt or larger slow cooker. Add pork. Spoon some of the tomato mixture over the meat.
Cover and cook on low for 5-8 hours until the pork is fork tender. Remove the pork to a cutting board. Add the chocolate to the cooker and let it melt, stir.
Transfer half the sauce from the cooker to a food processor, process to smooth. Stir pureed mix back into the cooker.
Cut into thick slices plate up using some of the sauce under the meat and some over the top in an attractive manner.
Number Of Servings: 6-8
Preparation Time:10 mins, cook time 5-8 hours
Poached Macaroni and Cheese
Ingredients:
Butter 1/2 stick
Flour 3 tbsps
whole milk 2 cups
chicken stock 1/2 cup
elbow macaroni 1/3 box
shallots 1 fine diced
cheddar cheese 1 pkg
soy sauce
s & p
In a tall sauce pan melt butter and add flour over med heat .......... stir and incorporate making a roux.... slowly add chicken stock until it makes a paste........ add milk a little at a time stiring frequently.........as the mixture thickens add anough pasta , enough to equal the volume of milk mix........ cook slowly feeding in the cheese a little at a time ....taste pasta for doneness add soy sauce and taste .... add salt and pepper ....
serve pasta al Dente ...... should be a little bit sloppy on the spoon ..... serve hot with a basil garnish.....
Variation - with chicken and broccoli
Ingredients
half a box of elbow pasta
2 cups of whole milk
equal parts of butter and flour ( probably half a stick and two heaping
tablespoons of flour)
fresh broccoli
fresh parsley
chicken stock enough to make the roux thicken
chicken tenderloins
cheddar cheese fresh graded
pepper Jack cheese fresh graded
Add salt and pepper to both sides of the chicken tenders .......add
real butter and olive oil, heat and get ready to fry the chicken.....
place in the hot frying pan and cook the first side until you can see
the edges turn white... turn them over and cook until the juices of the
chicken run clear.... set aside on the clean cutting board and hold.....
remember hot roux plus cold cheese equals no lumps.....
In a high sided pot preferable with a heavy bottom make a roux......
melt the butter and add in the flour .. cook on low heat until the
flour turns a light brown ..... add in a little bit of chicken stock
preferable organic ....... let it cook and keep adding stock until the
mix looks like wall paper paste it will be thick in the pot ...... and
after it is thick add some more stock to begin making it thin......
from there add the whole milk a little bit at a time until the 2 c are
in .....gradually increasing the temperature of the poaching
liquid....... if ya boil it ya wrecked it ! .......when all of the milk
is incorporated add in all of the pasta and cook to al dente.....shred
a brick of cheddar cheese and half a brick of pepper jack cheese add
the cheese a little bit at a time and then soy sauce and paprika...
.....if the mix is too thick thin it with more stock .....when the
pasta is almost al dente go back to the cutting board and using two
forks rip the chicken apart into ribbons .... then add it to the
cooked pasta..... add in some fine diced parsley and a head of broccoli
florets ( those are the top of the head of broccoli)... you want
little pieces that cook quickly in the poaching fluid....let the
mixture steep like tea for a bit stirring frequently on a very low
flame and then add salt and pepper ... taste, taste, taste make sure it
tastes good ......
| 
