April 20, 2014

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Listen for U2's "Beautiful Day" during the month of April...then be caller #25 at 866-649-1079 OR 622-1079 to win $1,000! 

Chef Brian Every Thursday on The Morning Mix

 

Join the Morning Mix with Hanson & Verzoni every Thursday for another delicious visit with Chef Brian.   Get enticed and view some of his previous recipes here, and be sure to try some for yourself!


A nice spring spin, courtesy of our very own Chef Brian!

Sesame & Ginger Crusted Tuna

Sushi Grade Tuna 8 oz
All Purpose Flour ¼ cup...
Beaten Eggs 2 ea
Milk ¼ cup
Unseasoned Bread Crumbs 4 oz
Toasted Sesame Seeds 2 tbsp
Fresh Grated Ginger 1 tsp
Dried Parsley 1 tbsp
Kosher Salt TT
Hite Pepper TT
Cayenne Pepper TT
Vegetable Oil 4 oz

Season flour with salt, white pepper and cayenne. Set aside. Beat eggs with milk until well blended. Set aside.  Combine bread crumbs, sesame seeds, ginger, parsley, salt, white pepper and cayenne.
Be sure tuna steak is dry. Dredge in flour mixture being sure to cover all. Shake off excess and place in egg mixture being sure to coat completely. Place in bread crumb mixture and cover completely, being sure to pat coating on all sides. Refrigerate if not cooking immediately.  Heat oil to medium high heat. Gently place crusted tuna in oil and cook only until lightly browned. Flip to opposite side and brown. Remove from oil and cool.



American chop suey...with a twist! Courtesy of our very own Chef Brian!

Johnny Mazetti
Wide Egg Noodles 2 pkgs
Green Peppers 1 lb
Diced Celery 1 stalk
Tomato Sauce 1 can
Tomato Soup 1 can
Mushrooms 1 large can
Ground Hamburger 1 1/2 lb
Onions 1 lb
Green Olives 1 jar
Tomato Paste 1 can
Shredded Cheese 1/2 lb

Saute vegetables and meat separately. Mix with cooked noodles and tomato soup, sauce, mushrooms, and olives. Top with grated cheese. Bake at 350 degrees until cheese browns
 
 
 
 
 
 
 
Some finger lickin' good ribs and rubs to start the New Year off RIGHT! Courtesy of our very own Chef Brian.

Jazzed Up Bone-In Beef Ribs

Bone-In Beef Ribs 12 ea
Memphis Jazz Rub 1 cup
Barbecue Sauce 2 cups

Rub the rub all over each rib. Wrap individually in foil. Slow cook for 3 hours at 275 degrees. Unwrap and use barbecue sauce for dipping.

Memphis Jazz Rub:

1/2 cup Smoked Paprika 1/2 cup
1/4 cup Garlic Powder 1/4 cup
1/4 cup Chili Powder 1/4 cup 
Salt 4 tbsp
Black Pepper 4 tbsp
Onion Powder 3 tbsp
Celery Seeds 2 tbsp
Brown Sugar 2 tbsp
Dried Oregano 1 tbsp
Dried Thyme 1 tbsp
Ground Cumin 3 tsp
Dry Mustard 2 tsp
Ground Coriander 2 tsp
Ground Allspice 2 tsp

Mix together all ingredients.

Kansas City-Style Barbecue Sauce:

Butter 2 tbsp
Finely Chopped Yellow Onion 1 ea
Minced Garlic 3 cloves
Ketchup 2 cups
Molasses 1/3 cup
Dark Brown Sugar 1/3 cup
Cider Vinegar 1/3 cup
Yellow Mustard 2 tbsp
Chili Powder 1 tbsp
Freshly Ground B
lack Pepper 1 tsp
Cayenne Pepper 1/2 tsp
  
Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.  Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Memphis-Style Barbecue Sauce:

Unsalted Butter 2 tbsp
Finely Chopped Onion 1 ea
Minced Garlic 2 cloves
Tomato Sauce 2 cups
Cider Vinegar 1/2 cup
Rice Vinegar 1/3 cup
Molasses 1/3 cup
Worcestershire Sauce 3 tbsp
Dark Brown Sugar 2 tbsp
Yellow Mustard 2 tsp
Louisiana Hot Sauce 1 tsp
Kosher Salt 1 tsp
Ground Black Pepper 1 tsp
Cayenne Pepper 1/4 tsp

Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.  Add tomato sauce, cider vinegar, rice vinegar, molasses, Worcestershire sauce, brown sugar, mustard, hot sauce, salt, black pepper, and cayenne and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.  Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.


 
 
There has always been a tendency to name foods that brings us good luck during the year.  The list may vary from 7 to 15 foods, but year to year most of the same ones wind up back on the list.  Generally because they somehow, someway involve cash.  Foods that look like cash, smell like cash or even remotely remind you of cash, are on the list. 

So here are 7 of these lucky foods, why they might brings us luck and a recipe to go with each one.  Some of them we have seen before but they are worth repeating!

7 LUCKY NEW YEAR'S EVE FOODS

Greens: eaten on New Year's Eve because they resemble paper money.

Grilled Romaine Salad
: a great base for a number of savory toppings

Ingredients
Romaine Lettuce 1 large or 2 small heads
Extra Virgin Olive Oil 2 tbsp.
Balsamic Vinegar 1 tbsp.
Salt & Pepper TT ea

Split the head(s) of romaine down the center.  Liberally drizzle each cut face with oil, vinegar, salt and pepper.  Set aside for ten minutes.  Preheat your grill to medium high.  Be sure your grill rack is clean and lightly oiled.  Place the lettuce on the grill, cut side down, and grill for about 2 to 3 minutes or until you can see grill marks on the lettuce and it has wilted only slightly.  Remove from the grill and plate grilled side up.  Top with your combination of the following ingredients (crumbled gorgonzola; crumbled feta cheese; crumbled goat cheese; diced smoked gouda; shaved parmesan; diced pancetta; crumbled bacon; thin sliced prosciutto; capers; minced garlic; diced red onion; sundried tomatoes; grape or cherry tomatoes; smoked sea salt; balsamic glaze; pesto) and be prepared for a trip to taste bud nirvana!
 
 
 


Beans: like greens, they resemble money.  More specifically, they symbolize coins.  Black-eyed peas are considered auspicious based on their resemblance to coins.  Lentils resemble what? money!  These coin-shaped legumes are considered lucky in Brazil and Italy, and are said to have been eaten for luck since the Roman times.

Hoppin' John:
recipe courtesy of Emeril Lagasse.  Total time is 1 hr 5 min with prep time taking 15 mins and cooking time taking 50 mins.  Finished dish yields 10 servings.

Ingredients
Olive Oil 1 tbsp.
Ham Hock 1 large
Chopped Onion 1 cup
Chopped Celery 1/2 cup
Chopped Green Pepper 1/2 cup
Chopped Garlic 1 tbsp.
Black-Eyed Peas Soaked Overnight and Rinsed 1 pound
Chicken Stock 1 quart
Bay Leaf 1 ea
Dry Thyme Leaves 1 tsp
Salt, Black Pepper, Cayenne TT ea
Finely Chopped Green Onion 3 tbsp.
Steamed White Rice 3 cups

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.  Add the onion, celery, green pepper, and garlic and cook for 4 minutes.  Add the black-eyed peas, stock, bay leaf, thyme, and seasonings.  Bring to a boil, reduce the heat, simmer for 40 minutes or until the peas are creamy and tender, stirring occasionally.  If the liquid evaporates, add more water or stock.  Adjust seasonings and garnish with green onions.  Serve over the steamed white rice.
 
 


Fish: it is lucky in three ways.  Their scales resemble coins, they travel in schools which represents prosperity, and they swim forward which symbolizes progress.

 Smoked Haddock Chowder

Ingredients
Vegetable Oil 1 oz
Butter 1 oz
Onion 6 oz
Celery 6 oz
Carrot 6 oz
Diced Red Skin Potato 8 oz
Diced Sweet Potato 8 oz
Diced Yukon Gold Potato 8 oz
Fish Stock To Cover
Smoked Haddock 16 oz
Fresh Haddock 16 oz
Heavy Cream 2 qt
Salt TT
Black Pepper TT
Cayenne Pepper TT

Cut onion and celery to a medium dice. Heat oil and butter in med hot pot. Add onion
and celery and cook two minutes. Add potatoes and stock. Bring to a boil, reduce to a
simmer until potatoes are ¾ cooked. Cut haddock into 1 inch cubes. Add both haddocks
to pot.. Simmer until haddock is cooked through. Add cream, return to a simmer and
season.
 
 

Fruit: many kinds are consumed on New Year's Eve.  The pomegranate's many seeds symbolize prosperity.  Figs are a symbol of fertility.  The Spanish and Portuguese eat twelve grapes as the clock chimes twelve times at midnight, which symbolizes the twelve months of the incoming new year.

Baked Brie with Harvest Chutney

Baked Brie Ingredients
Puff Pastry
Brie Cheese
Egg Wash

Your choice, prepare puff pastry from scratch or buy sheets of frozen puff pastry at the supermarket.  If the former, have at it.  If the latter, allow to thaw.  Encase the Brie cheese completely in the puff pastry.  Brush with egg wash.  Using bits of the puff pastry, decorate the brie as you choose.  Egg wash the decorations as well.  Bake at 350 degrees until golden brown.  Let cool for 20 minutes.  Serve with chutney and crackers.  Be careful as the Brie stays runny for a long time after it is removed from the oven.

Harvest Chutney Ingredients
Granny Smith Apples 2 ea
Pears 2 ea
Brown Sugar 2 cups
Lemon Juice 1 tbsp.
Granulated Sugar 1 cup
Cider Vinegar 1/2 cup
Cinnamon 1/2 tsp
Ground Cloves 1/4 tsp
Curry Powder 1 tsp
Fresh Ginger 1 tbsp.
Kosher Salt 2 tsp
Craisins 1/2 cup

Peel and dice the apples and pears.  Combine with all other ingredients except craisins and cook on stove top until liquid is mostly gone.  Add craisins and cook an additional 5 minutes.  All to cool.
 

Noodles & Grains: noodles and grains (rice, quinoa, barley) are symbols of long life and abundance respectively.  In Japan, long buckwheat noodles symbolize long life and are therefore lucky-but only if you eat them without chewing or breaking them. 

Southwestern Quinoa: total time is 45 minutes with prep time taking 20 minutes

Ingredients
Quinoa 2 cups
Chicken or Vegetable Stock 4 cups
Corn 4 tbsp
Black Beans 6 tbsp
Minced Onion 3 tbsp
Diced Red Pepper 3 tbsp
Mild Green Chillies 2 tbsp
Green Onion 2 tbsp
Chopped Cilantro 2 tbsp
Ground Cumin 2 tsp
Sea Salt Salad 1 tsp
Lime Juice ½ lime

Combine quinoa and stock in a sauce pan. Bring to a boil. Once boiling drop heat to a light
simmer. Cover. Cook for about 40 minutes or until all liquid is absorbed. It is OK to look
periodically but do not stir until 10 minutes after removing from the heat. While the quinoa is
cooking prepare remaining ingredients. After the quinoa has set 10 minutes, fluff with fork
then add all other ingredients. Mix well. Hold warm or reheat to order.
 
 

Pork: lots of people consider pork to be the luckiest of all foods to eat on New Year's Day...why?  Pigs are fat and rotund which represents prosperity.  They also "root forward" with their noses which is supposed to symbolize progress.

Rat Toes

Ingredients
Jalapeno Peppers 6 ea
Smoked Gouda 3 oz
Sliced Bacon 12 slices

Split each jalapeno lengthwise.  Remove seeds and ribs.  Place enough smoked gouda inside to fill cavity.  Cut bacon slice in half and wrap around jalapeno to seal in cheese.  Bake in a 350 degree oven until bacon is lightly crisped. 
 


'Tis the season...for roast and pudding, of course!  Brought to you by our very own Chef Brian!

Ribeye Roast with Yorkshire Pudding

Ribeye Roast:

Ribeye Roast 3-5 lbs
Garlic Cloves 8-10 ea
Sea Salt 1 tbsp
Cracked Black Pepper 1 tbsp
Horseradish 2 tbsp.

Preheat the oven to 325 degrees.  Cut small slits in the top of the rib roast.  Insert a clove of garlic into each slit.  Rub the roast with the salt, pepper and horseradish.  Place the roast in a 9x13 shallow pan and place in center rack of oven.  Cook for approximately 18 minutes per pound for a medium rare to medium roast.  Remove from oven and let sit for 10-15 minutes to settle.  Save the pan!!

Yorkshire Pudding:

Flour 2 cups
Salt 1 tsp
Milk 2 cups
Melted Butter 1/4 cup
Beaten Eggs 5 eggs

Sift the salt and the flour and add the melted butter, the milk and the beaten eggs to the flour mix.  Whip until smooth like heavy cream.  Refrigerate for 1 hour.

Preheat the oven to 450 degrees.  Place the roast pan in the oven until the drippings are sizzling hot.  Pour the pudding mix into the pan and place back in oven.  Cook until nicely risen and browned.  Remove from oven and slice.  Serve warm with a bit of maple syrup or grave, and a nice rare slice of ribeye roast accented with a dollop of nice fresh horseradish.



Some great dip ideas to show off to the family for the holidays!  Courtesy of our very own Chef Brian.

Spinach, Lobster & Artichoke Dip

Baby Spinach 8 oz
Artichoke Hearts 8 oz
Sour Cream 6 oz
Mayonnaise 6 oz
Parmesan Cheese 4 oz
Worcestershire 1 oz
Salt/White Pepper/Cayenne TT
Minced Lobster 8 oz

Chop spinach and squeeze out water.  Roughly chop artichoke hearts.  Mix all ingredients, place in a oven proof dish and place in a 350 degree oven until heated through and bubbling.
 
 

Mediterranean Crab Dip

Minced Onion 1/2 cup
Minced Garlic 1 tbsp.
Baby Spinach 2 cups
Artichoke Hearts 1 1/2 cups
Parmesan Cheese 1 cup
Diced Roasted Red Pepper 3 tbsp.
Drained Capers 1 1/2 tbsp.
Kalamata Olives 3 tbsp.
Mayonnaise 1 cup
Sour Cream 1 cup
Crabmeat 2 cups
Lemon Juice 1 tsp
Worcestershire Sauce 1 tbsp.
Salt TT
Black Pepper TT
Panko Bread Crumbs 1/2 cup

In a bowl combine all ingredients but crab and panko.  When mixed well fold in drained crabmeat.  Place in an oven-able baking dish and scatter the top with the panko crumbs.  Bake in a 350 degree oven for 40 minutes or until bubbling and nicely browned.  Serve with sliced baguette, crackers, pita or whatever you desire.  If a vegetarian version is what you seek, omit the crabmeat and Worcestershire Sauce.
 
 


Getting into the holiday spirit with a delicious dessert, courtesy of our very own Chef Brian! 

(Stuff) Crème Brulee
Yield: 6 - 6oz portions

Egg Yolks 10 ea
Granulated Sugar 1 cup
Vanilla Extract 1 tsp
Heavy Cream 32 oz
(Stuff) 2 to 3 oz
Brown Sugar 4 oz

What is (Stuff) you may ask..it can be any number of things.  Amaretto is divine.  Kaluha works great too.  Consider Bailey's Irish Cream or Grand Marnier.  Chocolate Syrup or strong espresso are worth a try as well.

In a mixer, cream the egg yolks and the granulated sugar until they are well combined and begin to lighten in color.  Add vanilla and then slowly pour in the cream and (Stuff).  Scrape down the sides of the mixing bowl and mix until very smooth.  Prepare oven proof ramekins and, through a sieve, pour the egg mixture to within 1/4 inch of the top.  Bake the ramekins in a water bath for about 40 minutes at 325 to 350 degrees.  If they develop too much color then cover with a sheet of foil and bake until a probe comes out completely clean.  Remove from oven and let cool in the warm bath.

When ready to serve spread a tablespoon of granulated or brown sugar across top of custard and brown with a torch.  Allow a few minutes for the new shell to harden before serving.
 




Mashed potato mayhem, courtesy of our very own Chef Brian! 

Mashed Potatoes

We've all had them.  Some are good, some are great, some just don't make the grade.  Let's see how many ways we can make them great.

Start with the basics:

All Purpose or Chef Potatoes 2 lbs
Butter 3 tbsp.
Milk 1/4 cup
Salt TT
White Pepper TT

Dice potatoes into 3/4 inch cubes.  Place in a saucepan and add water to cover.  Bring to a boil and then simmer for about 15 minutes or until done.  Drain water from the potatoes.  Add milk and butter then mash with a potato masher to your desired level of mashedness.  Add seasonings and adjust with milk if too dry.  Now the fun begins! 

Add Ins

Mashed potatoes are great with the addition of any number of other foods.  Some you might know, some you may not have thought of.  Start with the recipe above and once you have your perfect batch of mashed spuds add in any or all of the following...

Roasted Garlic:  Great with just about anything!  Cut off the top of a head of garlic, douse it with extra virgin olive oil and a little sea salt.  Wrap it in foil and roast in the oven at 350 degrees for 45 minutes.  Remove, cool and unwrap. Squeeze the soft sweet garlic cloves out of the head and mash them into the potatoes.

Sauted Garlic:  Mince 4 or 5 cloves of garlic rather fine and slowly sauté in melted butter.  When the garlic is soft and the room is filled with the aroma, add the butter and garlic to your pre-made mashed potatoes and mix well.

Garlic Powder:  Open the cupboard, pull out that way-too-old garlic powder with the grimy top, sprinkle about a tablespoon in the potatoes.  Mix well then go sit in a closet and eat it...you should be ashamed of yourself.

Horseradish! (fantastic with beef):  Couldn't be much simpler.  Start with the basic mashed recipe above and add 1 to 2 tbsp. of grated horseradish.  Tastes great with just a bit in the background or even better up in your face!

Minced Onion! (because my honey makes it for me):  Tiny minced onion add little bursts of flavor and sparkle.  Add about 1/2 of a medium onion raw but minced just as finely as you can get it.

Roasted Onion! (good for beef, pork):  These onions aren't gently caramelized.  (Not that there is anything wrong with that.)  These are cooked at a high heat so the edges crisp and you get some black spots.  Very different flavor from caramelized, more aggressive.  Grrrr yum.

Loaded! It's got bacon, it must be good!:  Just like a crazy baked potato with all the toppings.  Add 1/4 cup sour cream, 1 cup chopped bacon, 1/2 cup shredded cheddar, 1/4 cup minced green onions.

Bleu Cheese! Great with everything!:  Some delicious bleu cheese or gorgonzola crumbled into hot mashed potatoes.  Imagine the heady smell and the sharp bite mixed with the rich and creamy.  Add 4 ounces crumbled into the recipe above and call it good...very good.

Spinach!  Beautiful and iron rich!:  Even if you're not the biggest spinach fan you'll love the three way marriage of potatoes, spinach and garlic.  Saute 8 ounces of baby spinach with the garlic and stir into the mashed.

And for another twist..Mashed Potato Salad!:  Pretty neat spin on the classic.  Start with the mashed potato recipe above and let it cool.  Stir in 1 small diced onion, 1/2 cup diced celery, 3 chopped hard-cooked eggs, 1/4 cup chopped pickles, 1 cup mayonnaise, 1 teaspoon yellow mustard, add salt and black pepper to taste.



A delicious seafood twist, brought to you by our very own Chef Brian!

Seafood Cioppino

Olive Oil 2 tbsp
Medium Diced Onion 1 ea
Minced Garlic 3 cloves
Sliced Fennel 1/2 bulb
Dry White Wine 4 oz
Whole Tomatoes in Juice 28 oz can
Fish Stock 5 cups
Sea Salt 2 tsp
Cracked Red Pepper 1 tsp
Ground Black Pepper 1 tsp
Chopped Cilantro 2 tbsp.
Bay Leaf 1 ea
Medium Shrimp 6 ea
Scallops 4 ea
Squid 1 ea
Swordfish 4 oz
Mussels 6 ea
Red Crab Claws 2 ea

Heat oil in a large sauce pan.  Add onion, fennel and garlic.  Cook until onions are translucent.  Add crushed red pepper, salt and black pepper.  Cook one minute.  Add wine, tomatoes, bay leaf, fish stock and cilantro.  Simmer 30 minutes.  Add remaining fish.  Simmer 3 minutes until all are cooked.   

 

 


No ghosts, ghouls, goblins or politicians.  This week the focus is on comfort food...with a twist!

Roasted Chicken Noodle Soup

Chopped Onion 1 ea
Chopped Celery 2 stalks
Chopped Carrots 2 ea
Vegetable Oil 2 tbsp.
All Purpose Flour 1/4 cup
Dried Oregano 1/2 tsp
Dried Thyme 1/4 tsp
Poultry Seasoning 1/4 tsp
Chicken Stock 6 cups
Diced Red Skin Potatoes 4 cups
Kosher Salt 1 tsp
Diced Roasted Chicken 2 cups
Evaporated Milk 1 can

Saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.  Stir in the flour, oregano, thyme and poultry seasoning until blended; sauté 1 minute longer.  Gradually add stock, potatoes and salt; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. 

Stir in the chicken and simmer for 5 minutes.  Reduce heat.  Stir in the milk; heat through (do not boil).



BLT with Avocado & Spicy Mayonnaise

Finely Minced Garlic 1 clove
Kosher Salt 1/2 tsp
Chili Powder 1 1/2 tsp
Ground Cumin 1/2 tsp
Lime Juice 1 tbsp
Mayonnaise 1/2 cup
Toasted Hearty Bread 8 slices
Bacon 12 oz
Ripe Avocado 1 ea
Ripe Tomato 2 ea
Green Leaf Lettuce 1 head

Finely mince the garlic.  Place in small mixing bowl with mayonnaise, salt, chili powder, cumin and lime juice.  Mix well and set aside.

Cook bacon in oven until crisp.  Lay the bacon on paper towel to absorb fat.  While bacon is cooking slice tomato, slice avocado and sprinkle with a few drops of the lime juice. 

Toast bread.  Spread the spicy mayonnaise on toast.  Lay avocado on mayonnaise.  Arrange the bacon, tomato and lettuce on top of avocado.  Top with toast.  Serve with pickle and a bit of potato salad or pasta salad.

 


Tomato & Roasted Red Pepper Soup

Oil 1 oz
Large Tomatoes 4 ea
Medium Onion 1 ea
Garlic Cloves 2 ea
Roasted Peppers 3 ea
Paprika 2 tsp
Sugar 1/2 tsp
Chicken Stock 4 cups
Thyme 1 tsp
Cayenne Pepper TT
Salt TT
White Pepper TT
Sour Cream as needed


Peel, de-seed and chop tomatoes.  Set aside.  Chop roasted red pepper.  Set aside, reserving 1/2 cup for garnish.  Chop onion and garlic.

Heat the oil over moderate heat.  Add onion and garlic and cook until soft but not brown, about 5 minutes.  Stir in tomato, peppers (except reserved 1/2 cup), thyme, paprika and sugar.  Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes. 

Stir in chicken stock, salt, pepper and cayenne pepper.  Bring to a boil, lower heat and simmer partly covered for about 25 minutes, or until vegetables are tender.

Using a kitchen wand, puree soup.  Add reserved 1/2 cup chopped pepper and bring to boiling.  Lower heat and simmer 10 minutes.  Ladle into bowls and add 1 tablespoon of sour cream to each bowl.



Finnan Haddie with Egg Sauce

Smoked Haddock 1 lb
Whole Milk 2 cups
Butter 1/4 stick & 1 oz
Red Skin Potatoes 5 ea
Water
Flour 2 tbsp
Heavy Cream 16 oz
Hard Boiled Eggs 6 ea
Salt TT
Black Pepper TT
Cayenne Pepper TT

In a small roasting pan combine smoked haddock, milk and butter.  Cover with foil and bake in a 350 degree oven until flaky.  Boil potatoes until tender.  Gently melt butter in sauce pan.  Add flour and cook for 2 to 3 minutes, stirring.  Add heavy cream.  Bring to a simmer.  Add a little of the cooking liquid from the smoked haddock and stir.

Chop eggs, add and stir.  Season to taste.  Cut or smash cooked potatoes on plate.  Place smoked haddock on top of potatoes.  Top with egg sauce.


 

Stewed Chicken with Dumplings

Chicken 1 ea
Oil 2 oz
Onion 1 ea
Carrot 2 ea
Celery 3 stalks
Chicken Stock 2 qt
Salt 1 tsp
Black Pepper 1 tsp
All Purpose Flour 2 cups
Baking Powder 4 tsp
Salt 1 tsp
Fresh Minced Parsley 1/2 cup
Milk 1-2 cups

Cut chicken into serving portions and clean chicken by rinsing under cold running water.  Pat chicken pieces dry with paper towels.

Heat oil.  Brown chicken pieces, add vegetables.  Saute 3 to 4 minutes.  Place chicken in large boiling pot.  Cover chicken with stock, add salt and pepper and then stir.  Place lid on pot and simmer over low heat until chicken is tender about 2-1/2 to 3 hours.  Throughout cooking remove any foam that develops.

In a medium bowl, form dumpling dough by mixing together flour, baking powder, salt, parsley and milk.  Drop batter by teaspoon into pot containing chicken.  Cover with lid and cook for an additional 20 minutes.

Serve by spooning chicken with broth and drop dumplings into a soup bowl.   

 

 


Delicious pappardelle and sauce courtesy of our very own Chef Brian!  For 4 more sauce ideas, check us out at www.mixmaine.com!

Pappardelle Pasta
Yield: 6 servings
Time: 1 hour

All Purpose Flour 2 cups
Large Eggs 3 ea
Salt 1 1/2 tsp

Place the flour in a large bowl.  Make a well in the center and crack three eggs into it.  Sprinkle the salt across the flour.  Start beating the eggs with a fork and as they become blended, start to work in flour from the edge of the well.  Gradually incorporate all the flour into the egg.  It should look awful.  Turn it out onto a floured board and lightly knead all the loose flour into the ball.  Place back in the bowl, cover with a towel or plastic wrap and let sit for thirty minutes.  Meanwhile prep the other ingredients for the dish. 

After thirty minutes take off the cover and cut the dough ball into quarters.  Lightly dust with flour and pass in through the widest setting on a pasta maker.  Fold in half and pass through.  Fold and repeat.  Continue until you have gone through the smallest width.  Lay out the pasta sheet and lightly dust with flour.  Roll up like a carpet and then cut 1 inch wide slices.  Unroll each one and hang on a dowel until slightly dried.

Boil a large pot filled with water and a bit of salt.  Drop in the pappardelle and cook for three minutes after it has returned to a boil.  Immediately remove from water and place in cold water to arrest cooking.  When cool, drain and toss with a bit of olive oil.  Reserve.

Basically A Bolognese
Yield:  2 servings
Time:  20 minutes

Olive Oil 1 oz
Ground Beef 4 oz
Diced Onion 1 oz
Diced Celery 1 oz
Diced Carrots 1 oz
Minced Garlic 2 cloves
Diced Tomato 2 oz
Red Wine 2 oz
Tomato Sauce 4 oz
Cream 2 oz
Salt TT
Ground Pepper TT
Red Pepper TT

Heat oil in a sauté pan.  Add ground beef and spread it about.  Cook for 2 minutes and add the diced vegetables.  Cook for another 3 minutes.  Add salt, ground pepper and red pepper.  Mix.  Add wine and cook until reduced by half.  Add tomato sauce and simmer for 6 to 8 minutes.  Add cream.  Simmer until thickened.

These sauces have been designed to cook quickly and are made for two servings.  Convenient, fast and fun.  And, only one pot for the pasta and one for the sauce.

 


Some spectacular risotto ideas!  Brought to you by our very own Chef Brian.

Risotto Base Recipe
Serves 8

Extra Virgin Olive Oil 4 oz
Diced Onion 2 medium
Minced Garlic 3 cloves
Arborio Rice 20 oz
White Wine 1 cup
Chicken Stock 4 cups
Salt TT
White Pepper TT

Heat oil in heavy bottomed pan over med-high heat.  Add onion and sauté for 2 minutes.  Add garlic and sauté for 1 minute.  Add rice and sauté until all the grains are coated with oil.  Add white wine and stir until absorbed.  Add the heated chicken stock one cup at a time, stirring until each is absorbed before adding next.  Once all stock has been absorbed add sage and squash.  Stir well.  Remove from heat and adjust seasoning if needed.

Additions

Butternut Squash Diced 10 oz
Dried Sage 1 tbsp.
Toss the butternut squash with 2 oz of oil and the salt and white pepper.  Roast in a 350 degree oven for 20 minutes or until just tender to the bite.

Dried Cranberries 8 oz
Fresh Mint 4 tbsp.
Chop the mint finely.  Add cranberries and mint to the hot risotto base.  mix well.

Diced Bacon 4 oz
Shredded Cheddar 1 cup
Blanched Broccoli 1 cup
Add to hot risotto base. Mix well.

Roasted Corn 4 oz
Diced Onion 6 oz
Heat cast iron pan to med-high heat.  Put in corn and do not disturb until you get a slight browning.  Stir and let set until you get more browning.  Reserve.  Add onion to pan and cook for a few minutes.  Add to corn mix.  Add to hot risotto base.  Mix well.

Baby Spinach 4 oz
Gorgonzola 4 oz
Chop the spinach.  Add spinach and gorgonzola to hot risotto base.  Mix well.



Straight-forward, but SO GOOD.  Brought to you by our very own Chef Brian.

Grilled Chimichurri Style Chicken Thighs
Prep:  20 mins
Marination:  1 hr
Yield:  4 servings

Boneless Chicken Thighs 8 ea
Extra Virgin Olive Oil 6 tbsp
Balsamic Vinegar 1 tbsp
Minced Garlic 4 cloves
Chopped Cilantro 2 tbsp
Minced Jalapeno 1 tsp
Minced Onion 2 tbsp
Green Onion 1 tbsp
Ground Cumin 1 tsp
Sea Salt 2 tsp
Lime Juice 1/2 lime

Peel and mince garlic.  Medium rough chop cilantro.  Mince onion, mince jalapeno and chop green onion.  Mix oil and vinegar in bowl and whisk until combined.  Add all other ingredients except chicken and mix very well.  Add mix to chicken thighs, being sure that all parts are exposed to the marinade.  Set aside for one hour.

Preheat grill to high.  Mark chicken thighs well on each side then drop heat to medium and cook until they reach an internal temperature of 165 degrees.  About 1 minute.




What a great spin!  Brought to you by our very own Chef Brian.

Ideally suited as an appetizer or a small plate, start with the base and suggestions below and expand it so it evolves into something that's personal and ultimately perfect...and there are SO many versions of perfect with this one!

Potato Pizza Base

9" Flatbread or Rustic Pizza Crust  2 each
New Red Skin Potatoes 3 medium size
Extra Virgin Olive Oil 1 1/2 oz
Freshly Cracked Black Peppercorns TT
Crushed Red Pepper TT
Maine Sea Salt TT
Minced Fresh Garlic TT
Fresh Basil Chiffonade TT
Fresh Rosemary TT

Clean your new potatoes but do not peel.  Slice as thinly as possible with a mandolin, electric slicer or a very sharp knife.  Toss with the olive oil, herbs and spices, being sure to cover all surfaces for best flavor distribution and to avoid oxidation.  Set aside.
Place the flatbread or crust in front of you.  Brush it with some of the seasoned oil from the potatoes to help the slices adhere.  Start in the center of the crust and place the potato slices in an overlapping spiral radiating out to within 1/2 inch of the outer edge of the crust.  On each turn overlap the potatoes about half way up the slice.  You don't want the potato slices to be piled too thick at any point.  Even distribution is the key to even cooking.  Loosely top the finished base with you own custom finishing.  Bake on the center rack of a 375 degree oven until the toppings are cooked and the potatoes are cooked through and crisping along their edges.
Remove from oven.  Cut into desired number of slices and enjoy.

Consider these toppings:  Diced pancetta, smoked bacon, diced pepperoni, capers, artichoke hearts, roasted red peppers, kalamata olives, sundried tomatoes, scallions, feta cheese, chevre, and anything that YOU like.

 



WOW! A delicious heart (and belly) warming chutney for the cool months ahead.  Brought to you by our very own Chef Brian

Harvest Chutney

Granny Smith Apples 2 ea
Pears 2 ea
Brown Sugar 2 cups
Lemon Juice 1 tbsp.
Granulated Sugar 1 cup
Cider Vinegar 1/2 cup
Cinnamon 1/2 tsp
Ground Cloves 1/4 tsp
Curry Powder 1 tsp
Fresh Ginger 1tbsp
Kosher Salt 2 tsp
Craisins 1/2 cup

Peel and dice the apples and pears.  Combine with all other ingredients except craisins and cook on stove top until liquid is mostly gone.  Add craisins and cook and additional 5 minutes.  Allow to cool.



Shrimp & Sausage Gumbo

Oil 6 oz
Flour 6 oz
Celery, small dice 8 oz
Onions, chopped 8 oz
Green Bell Pepper, chopped 4 oz
Red Bell Pepper, chopped 4 oz
Bay Leaves 2 ea
Salt 1 tbsp.
Oregano 1 tbsp.
Cayenne Pepper 1 tsp
Chicken Stock 32 oz
Diced Tomatoes 1 large can
Smoked Adouille Sausage, 1 1/2 1b sliced
Fresh Okra 2 lbs
Shrimp 2 lbs
Long-grain White Rice, cooked 1 lb

Combine oil and flour in a large sauce pan over medium high heat.  Cook, stirring constantly until roux develops a mahogany like color and smells nutty.  Ad the celery, onions and red and green peppers.  Cook 5 minutes, stirring often.  Mix in herbs and spices then add the chicken stock, canned tomatoes and sliced sausage.  Simmer for about 20 minutes.  Add sliced okra and simmer 20 minutes more.  Add the shrimp and cook another 5 minutes.  To serve place a scoop of rice in bowl and surround with the gumbo.





Pork chops, ratatouille, and a perfect sauté to compliment...What's NOT to love?  Compliments of our very own Chef Brian!

Grilled Pork Chops with World Wide Ratatouille and Smokey Spinach & Rocket Saute
Time:  45 minutes
Yields:  4 servings

World Wide Ratatouille
Olive Oil 1 oz
Diced Onion 2 oz
Minced Garlic 4 cloves
Plum Tomato 2 ea
Yellow Tomato 2 ea
Japanese Eggplant 1 ea
Trombetta di Albenga 1 ea
Fresh Basil Shredded 2 Tbsp
Sea Salt TT
Cracked Pepper TT
Red Crushed Pepper TT
Crumbled Feta 2 oz
Shredded Parmesan 1 oz

Heat oil in a heavy bottomed pan over medium high heat.  Add onion and garlic. Saute for 2 minutes, stirring often.  Add remaining vegetables and sauté for 4 minutes.  Reduce heat to medium and cook until tomatoes breakdown and most of the water is evaporated.  Add basil and spices.  Simmer for 2 more minutes.  Keep hot.  (You can always use Italian eggplant and zucchini in place of the Japanese eggplant and the trombetta.  Replace the oil with a bit of water to steam the veggies and use a fat free cheese for a non-fat dish.)

Grilled Pork Chops
Pork Chops 4 ea
Sea Salt TT
Cracked Black Pepper TT

Season pork chops with salt and pepper.  Grill over medium heat until cooked to your preference.  Let sit for 5 minutes before serving.  (Grilled chicken breast would be equally as good!)

Spinach & Rocket Saute
Olive Oil 1 oz
Diced Smoked Ham 2 oz
Diced Onion 2 oz
Minced Garlic 4 cloves
Baby Spinach 1 1/2 lb
Baby Rocket 1/2 lb
Cracked Black Pepper TT
Crushed Red Pepper TT

Heat oil in heavy bottomed sauté pan on medium high heat.  Add onion and ham and sauté for a few minutes until ham becomes aromatic.  Add spinach and rocket.  Stir and cook until lightly wilted.  Add garlic and spices.  Cook for 2 minutes more until most water has evaporated.

To assemble plate to serve:

Place about 4 ounces of the spinach mixture in center of plate.  Lean a beautifully grilled pork chop against it.  Top the pork chop with a few ounces of the world wide ratatouille and sprinkle that with a bit of feta and parm.

 

Amazing stuffing starters to get you rolling on making some awesome dishes!  Brought to you by our very own Chef Brian.

Super Supreme Savory Stuffing Starter and the XXXXX All-Stars!

XXXXX All-Stars!
Shredded Parmesan 4 oz
Crabmeat 8 oz
Fantastic in stuffed mushrooms, baked stuffed haddock, lobster and shrimp

Crumbled Feta 4 oz
Chopped Spinach 8 oz
Try this in stuffed mushrooms or with a nice white fish

Shredded Cheddar 4 oz
Hot Italian Sausage 8 oz
Best for a robust stuffed mushroom

Shredded Gruyere Cheese 4 oz
Chopped Spinach 8 oz
Delicious with fish and topped with a mornay sauce

Super Supreme Savory Stuffing Starter
Onion 4 oz
Celery 4 oz
Butter 8 oz
Ritz Crackers 1 lb
Mayonnaise 4 oz
Chopped Parsley 2 tbsp.

Dice onion and celery fine.  Put in pan with butter, simmer over low heat until the butter is melted and the onions & celery are translucent. 
Crush the ritz crackers in a bowl.  Add onion/celery/butter mixture, mayo and parsley.  Mix well.  Add an XXXXX All-Stars and fold in.  Refrigerate 20 minutes until butter sets up and binds the ingredients.

 

Some delicious ideas to keep you warm going into fall!  Brought to you by our very own Chef Brian.

Moroccan Vegetable Stew
Time:  45 minutes
Yield: 8 8 oz servings

Extra Virgin Olive Oil 2 oz
Diced Onion 4 oz
Diced Sweet Potato 8 oz
Diced Red Skin Potato 8 oz
Diced Carrot 8 oz
Diced Butternut Squash 8 oz
Chopped Tomatoes w/juice 8 oz
Garbanzo Beans 15 oz can
Vegetable Stock 32 oz
Ground Cumin 2 1/2 tbsp
Ground Cinnamon 2 1/2 tsp
Salt 3 tsp
Red Pepper Flakes 1 tsp
Chopped Cilantro 5 tbsp

Heat oil in pan.  Add onion and sauté until translucent.  Add garbanzo beans, sweet potato, red skin potato, squash and carrots.  Stir well.  Add spices.  Stir well for 2 minutes.  Add tomatoes.  Stir. Add vegetable stock and simmer for 15-20 minutes.  Stir in cilantro, adjust spices.




Curried Cream of Butternut Squash Soup
Time: 30 minutes
Yield: 8 8 oz servings

Vegetable Oil 1 oz
Onion 6 oz
Celery 6 oz
Carrot 6 oz
Butternut Squash 32 oz
Curry Powder 2 Tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Chicken Stock 32 oz
Heavy Cream 8 oz
Honey 2 oz

Roughly chop the onion, celery and carrot.  Roughly chop the butternut squash.  Heat oil in sauce pan and sauté onion, celery and carrot until onion is translucent.  Add butternut squash and sauté 2 minutes.  Add curry powder and continue to sauté for 2 minutes, stirring constantly.

Add stock and bring to a boil.  Add salt, white and cayenne pepper and reduce heat to a simmer until the squash is very soft.  Remove from heat and puree the mix using a hand wand until very smooth.  Return to heat and add heavy cream and honey.  Adjust seasoning.  Enjoy.

You can use vegetable stock in place of chicken stock to make it a vegetarian soup.  Switch the cream for soy milk and the honey for brown sugar to make it vegan.

 

Butternut Squash and Sage Risotto
Time:  30 minutes
Yield: 6 8 oz servings

Extra Virgin Olive Oil 4 oz
Diced Onion 8 oz
Minced Garlic 1 oz
Arborio Rice 20 oz
White Wine 6 oz
Chicken Stock 32 oz
Butternut Squash Diced 10 oz
Salt TT
White Pepper TT
Dried Sage 1 Tbsp

Toss the butternut squash with 2 oz of oil and the salt and white pepper.  Roast in a 350 degree oven for 20 minutes or until just tender to the bite.

Heat oil in heavy bottomed pan over med-high heat.  Add onion and sauté for 2 minutes.  Add garlic and sauté for 1 minute.  Add rice and sauté until all the grains are coated with oil.  Add white whine and stir until absorbed.  Add the heated chicken stock one cup at a time, stirring until each is absorbed before adding next.  Once all stock has been absorbed add sage and squash.  Stir well.  Remove from heat and adjust seasoning if needed.




Roasted Fall Vegetable Hash
Time:  30 minutes
Yield: 5 6 oz servings

Extra Virgin Olive Oil 4 oz
Diced Sweet Potato 8 oz
Diced Red Skin Potato 8 oz
Diced Carrot 8 oz
Diced Butternut Squash 8 oz
Diced Onion 4 oz
Salt 3 tsp
Black Pepper 3 tsp
Red Pepper Flakes 1 tsp
Fresh Rosemary 2 tbsp

Toss sweet potato, red skin potato, carrot, squash and 1/2 of the oil, salt, black and red pepper.  Roast in a 400 degree oven until tender.  Heat remaining oil in a heavy bottomed skillet.  Add onions and sauté for 3 minutes.  Add diced vegetables and rosemary.  Toss until mixed and heated.  Adjust seasoning if needed.

 

MMMM! Some delicious crust ideas to go with your cooked meats, courtesy of our very own Chef Brian!!

 

Toasted Walnut Crust

Prep Time: 30 Minutes

Butter 1/2 oz

Vegetable oil 1.00 oz

Ground Walnuts 5.00 oz

Panko Bread Crumbs ¼ cup

Thyme ½ tbsp

Parsley ½ tbsp

Salt TT

White Pepper TT

Cayenne Pepper TT

 

Heat oil and butter in saute pan.  When butter has melted add walnuts and toss to coat.  Cook over medium heat until lightly browned and aromatic.  Add salt, toss and cool.  Mix nuts, panko and the rest of the seasoning.

 

Great with Salmon, Chicken

 

 

(Toasted Walnut Crusted Chicken)

 

 

Macadamia Nut Crust

Prep Time: 30 Minutes

Ground Macadamia Nuts 5.00 oz

Panko Bread Crumbs ¼ cup

Parsley ½ tbsp

Salt TT

White Pepper TT

Cayenne Pepper TT

 

Mix all ingredients

 

Great with Mahi Mahi, Salmon, Tuna, Chicken

 

(Macadamia Nut Crusted Mahi Mahi)

 

 

Toasted Almond Crust,

Prep Time:&, nbsp; 30 Minutes

Sliced Almonds 4.00 oz

Panko Bread Crumbs ¼ cup

Tarragon 1 tsp

Salt TT

White Pepper TT

Cayenne Pepper TT

 

Mix all ingredients. 

 

Great with Chicken

 

(Toasted Almond Crusted Chicken)

 

 

 

Black & White Sesame Seed Crust

Prep Time: , 30 Minutes

Black Sesame Seeds ¼ cup

White Sesame Seeds ¼ cup

Panko Bread Crumbs ¼ cup

Parsley ½ tbsp

Salt TT

White Pepper TT

Cayenne Pepper TT

 

Mix well

 

Great with Mahi Mahi, Salmon , Tuna, Chicken

 

(Black & White Sesame Crusted Salmon)


 

 



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