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Frutti Di Mare
Cuilliam Yund
Fannie’s

  • 1 dozen green-lipped mussels
  • 1 dozen littleneck clams, cleaned well
  • 8 large shrimp, peeled and deveined
  • 8 sea scallops
  • 2 pounds squid (cut tubes into rings)
  • 4 cloves finely chopped garlic
  • 2 stalks celery, finely chopped
  • 1 large white onion, finely chopped
  • 4 cups tomatoes, crushed
  • 1 cup dry white wine
  • 1 pound linguine
  • 2 tablespoons oregano
  • 2 tablespoons parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon crushed red pepper

Place mussels, clams, shrimp, squid and sea scallops in a large pot. Add garlic, celery, tomato, onion and spices. Cook for about 10 to 15 minutes until the shells open. Cook your linguine pasta and place in a large bowl. Add your frutti di mare. Serves 4.


Chicken Pizzaila
Sam Vardaro

Maggie’s Café

  • 1 pound boneless chicken breast
  • ¼ red onion
  • 1 cup plum tomatoes, crushed
  • 1 tablespoon olive oil
  • garlic, crushed
  • oregano to taste
  • salt and pepper to taste

Filet chicken breast into 4 pieces. Sauté in garlic and oil until golden brown. Add salt, pepper and oregano. Add plum tomatoes and cook for 20 minutes. Serves 2.


Baked Stuffed Southwest Chicken
Jose Baqueriz and Marcia Tolive

El Loco Mexican Cafe

Chicken Breasts

  • 4 whole skinless chicken breasts
  • 1 cup seasoned Italian bread crumbs
  • 1 cup shredded Monterey Jack cheese
  • 1 large red bell pepper, minced
  • 6 sprigs of cilantro, minced
  • 1 large Anaheim (or Ancho) chili pepper, minced
  • ¼ teaspoon each cayenne pepper, chili powder, cumin and coriander, mixed together

Coat both sides of the chicken breast in breadcrumbs. Stuff the breasts with equal parts cheese, red pepper, chili pepper and cilantro. Fold the breasts over and coat the tops with the spice mixture. Sprinkle the chicken with vegetable oil and bake on an oiled baking sheet at 350 degrees for 10 to 12 minutes on each side. While the chicken is in the oven you can prepare the salsa.

Red Pepper and Garlic Salsa

  • 4 cups chicken stock
  • 5 shallots, diced
  • 6 cloves garlic, minced
  • 1 or 2 jalapenos, diced fine
  • 4 red bell peppers, seeded and diced

Bring chicken stock to a boil. Add the shallots, garlic and jalapenos. Simmer for about 15 minutes until the shallots become transparent. Remove from the stove and blend with the diced red bell peppers. Pour salsa over the stuffed chicken breasts and serve. Serves 4.


Frost on the Pumpkin Cookies
Ken Schweizer

DeJohn’s Restaurant and Pub

Cookies

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup pumpkin pie filling
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Preheat over to 375 degrees. Cream together shortening, sugar and pumpkin pie filling. Mix in egg. Combine dry ingredients and slowly add to creamed mixture, forming dough. Roll dough into balls about 1 to 1½ inches in diameter and place on an ungreased cookie sheet. Bake for about 8 to 10 minutes. Remove from oven and let cool while you make your icing.

Icing

  • 3 pounds butter, salted
  • 4 teaspoons milk
  • ½ cup brown sugar
  • 3 teaspoons vanilla extract
  • 1 cup powdered sugar

Heat butter, milk, and brown sugar in medium saucepan. Add vanilla extract and powdered sugar and mix thoroughly. Remove mixture from heat. Spoon icing over cooled cookies, Yields 2½ to 3 dozen cookies.


Smothered Pork Chops
Jasper Alexander

Hattie’s Restaurant

  • 4 pork chops (approximately 1 inch thick)
  • ½ cup flour
  • 1/8 cup vegetable oil
  • 6 slices bacon sliced into ¼-inch strips
  • 1 large yellow onion, sliced
  • 2 green bell peppers, sliced
  • 2 cloves garlic, chopped
  • ¼ cup apple cider vinegar
  • 1 cup beef or chicken broth
  • 1 cup apple cider
  • Salt and pepper to taste

Season pork chops with salt and pepper and coat with flour. Sear pork chops in oil on medium/high heat until golden brown on both sides and remove from pan (approximately 5 minutes on each side). Pan should be just large enough to accommodate the 4 pork chops. Add bacon to pan and cook over medium heat until fat has rendered (approximately 5 minutes). Add sliced onion, green bell pepper and garlic and cook until onion is translucent and green peppers begin to soften (approximately 5 minutes). Sprinkle remaining flour over the vegetables and cook for an additional 2-3 minutes.

Place pork chops back in pan on top of the vegetables. Add the vinegar and reduce until liquid is reduced by half. Add beef or chicken broth and apple cider and bring to a simmer (liquid should cover the pork chops). Place the pan uncovered in a preheated 325-degree oven for approximately 1½ to 2 hours or until pork chops are very tender (occasionally stir and flip pork chops). Serve on top of mashed potatoes or grits. Serves 4.


Texas “Pale Ale” Chili
Brian La Mora

Malt River Brewing Company

  • 1 quart pale ale
  • 2 cups chopped tomatoes
  • 6 cups chopped red and green bell peppers
  • 3 cups diced red onions
  • 1 cup diced jalapenos
  • ½ cup fresh garlic, chopped
  • 1 cup Cajun seasoning
  • 1/3 cup cayenne pepper
  • 1 quart water
  • 2 cups pureed tomato
  • ¼ cup salt and pepper
  • 4 pounds stew beef or 90% lean ground beef
  • roux (flour and butter mix)

The first step is to put the peppers and onions in your 2-gallon pot with oil. Cook the onions and peppers until caramelized; add the garlic and seasonings to observe flavor. The next step is to add the beef and remainder of ingredients. Cook for 1½ to 2 hours, then add your flour and butter mix (roux). Put the heat on simmer for 5 to 10 minutes, stirring occasionally until thick. Serves 4.


Country Vegetable Soup
Carol Blyth

Yellow Rock Café & Bakery at Indian Ladder Farms

  • 2 pounds frozen carrots, broccoli and cauliflower blend
  • 1 pound frozen peas
  • 2 large peeled potatoes, cut into chunks
  • 1 onion, diced
  • 1 teaspoon salt (optional)
  • ¼ teaspoon white pepper
  • ½ teaspoon fresh parsley, chopped
  • 2 tablespoon chicken or vegetarian soup base
  • ¼ pound butter or margarine
  • ½ gallon water
  • 1 quart half & half
  • 3 tablespoons flour to ¼ cup water (to thicken)

Place water in a large pot. Add all ingredients except half & half and flour-and-water mixture. Cook on medium heat until vegetables are slightly limp. Turn off burner. In small pot heat the half & half. Mix in flour-and-water mixture. Beat with whisk until lumps are all dissolved. Pour mixture into soup while stirring. Turn burner to low and let soup thicken. Serves 4.


Quesadilla Wedge Appetizer
Claire Cortelyou

Mexican Radio

  • 1 8-ounce package of cream cheese, softened
  • 2 jalapeño peppers, finely chopped
  • 1 medium onion, sliced fine
  • 1 red and 1 yellow pepper, cleaned, seeded and sliced fine
  • 1 garlic clove, finely chopped
  • 2 ears of corn, kernels sliced off
  • 1 cup Muenster cheese, shredded
  • 4 12-inch flour tortillas

Mix chopped jalapeño peppers into softened cream cheese and set aside at room temperature. Sauté corn kernels in a little oil until tender. Set aside. Sauté onion, garlic, red and yellow peppers until slightly softened. Set aside to cool slightly.

When ready to serve, spread ½ of the cream cheese mixture onto one tortilla and place on top of dry grill, griddle or into sauté pan at medium heat. Spoon on half of the onion-pepper mix, half of the sautéed corn and ½ of the shredded Muenster. Top with second tortilla and heat gently until cheese begins to melt. Carefully flip tortilla stack over to grill/sauté on the other side. When cheese is completely melted, remove from pan and cut into 6-8 wedges.

Repeat with second pair of tortillas, using the remainder of the ingredients. Top with salsa, sour cream, and/or favorite hot sauce. Serves 4-6.

NOTE: You may add any filling to this basic quesadilla. Sautéed shrimp, spinach, Portobello mushrooms or grilled chicken all work very well.


Paul Parker’s Stollen
Paul Parker

Chez Sophie Bistro

  • 6 cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground mace
  • ½ teaspoon ground nutmeg
  • 20 ounces assorted dried and/or candied fruit
  • 6 ounces blanched almonds, coarsely chopped
  • zest of 2 lemons
  • zest of 1 orange and ½ cup juice of one orange
  • ¼ cup brandy or rum
  • 1 yeast cake
  • 1 cup warm milk (103 degrees F.)
  • 1 teaspoon sugar
  • 4 ounces melted butter
  • 3 eggs

Sift together flour, salt, sugar, mace and nutmeg.

Combine dried and/or candied fruit (Paul loves to concentrate on two or three candied or dried fruits rather than use a mix of everything), almonds, lemon and orange zest, orange juice, and rum; toss together and allow to macerate.

Dissolve yeast cake in warm milk with sugar and melted butter. Lightly beat the eggs.

In a strong mixer with a dough hook (or in a large bowl by hand), mix the flour mixture together and slowly add the milk. After the milk has been absorbed, add the eggs. After the eggs have been absorbed, add the fruits and their liquid. Continue kneading. Dough should be soft but not sticky. Knead until dough is stretchy, pounding on table several times. Make noise.

Set dough to rise in a warm place until doubled in bulk, 1 to 3 hours depending on the room. Punch down and form into 1 or 2 flat ovals. Fold not quite in half lengthwise. Place on buttered baking sheet and allow dough to rise for at least another 15 minutes. Bake in preheated 350-degree oven for 35 to 45 minutes or until golden brown and hollow sounding. Allow bread to cool, brush with melted butter and sprinkle with confectioner’s sugar. This bread is better after one or two days. Yields 1 or 2 loaves of bread.


Fettuccini Frutta Di Mare
Richard Vanne

Nicole’s Italia Restaurant & Nicole’s Italia Restaurant II

  • 4 ounces fresh lump crabmeat
  • 4 ounces fresh scallops
  • 5 large shrimp
  • 1 pinch fresh basil, chopped
  • 3 ounces white wine
  • 4 ounces heavy cream
  • 1 pinch of pepper

Sauté crabmeat in light butter with scallops and basil. Add white wine, pepper and cream. Sauté for 5 minutes on medium and add shrimp. Pour over fettuccini and serve. Serves 5.


Torta Di Formaggio
Carmelo LoPorto

LoPorto Ristorante

  • 3 pounds ricotta cheese, low moisture
  • 1 cup granulated sugar
  • ¾ cup all-purpose flour
  • zest of 1 lemon
  • 1 tablespoon vanilla extract
  • 5 large eggs
  • ¼ pound butter
  • graham cracker crumbs

(equipment needed: 1 9” springform pan mixer, 1 2” pan for water bath, 2 sheets 12x12 aluminum foil)

Combine cheese, sugar, flour, eggs, vanilla and lemon zest into a mixing bowl. Mix ingredients on medium speed until all dry ingredients are incorporated. Let stand 10 minutes. Preheat oven to 375 degrees.

Melt butter and line springform pan with butter throughout. Pour out the remaining butter and dust with graham cracker crumbs. Be sure to cover the pan generously.

Pour contents of filling into springform pan; it should fill up about ¾ of the pan.

In a 2-inch pan, put about 1 inch of water. Line outside of springform pan with aluminum sheets so the water does not penetrate through. Set springform pan into the water bath and place it in the preheated oven. Cook for 1 hour; rotate the pan after ½ hour of cooking. (Cooking time may vary depending on oven.) Remove after 1 hour or when cake is golden brown. Let stand in water bath until water is cooled. Remove pan from water, remove foil and refrigerate.

Cake should be served chilled. Serves 8-10.


Bacon Wrapped Pork Chops, Dried Fruit Compote & Gruyere Potato Quiche
Chris Sisinni

Justin’s

Pork Chops

  • 4 2-inch-thick boneless center-cut pork chops
  • 8 pieces bacon
  • 1 carrot
  • 1 celery stick
  • 1 onion

Quiche

  • 1 prepared pie crust, frozen
  • 2 large baking potatoes, diced
  • 1 large Spanish onion
  • 4 cloves garlic
  • 2 tablespoons butter
  • 2 sprigs rosemary
  • 1 teaspoon nutmeg
  • 8 extra large eggs
  • 2 cups heavy cream
  • ¾ cup Gruyere cheese, grated
  • salt and pepper to taste

Compote

  • 2 cups water
  • ½ cup sugar
  • 2 tablespoons champagne vinegar
  • 1 tablespoon orange rind, chopped
  • ½ cup dried cranberries
  • ¼ cup apricots
  • ¼ cup raisins
  • 2 ounces butter
  • 3 ounces Madeira wine
  • 2 bunches asparagus
  • 2 large carrots
  • 6 tablespoons stone ground mustard

Preheat oven to 400 degrees.

Salt and pepper the pork chops. Wrap each chop in 2 pieces of bacon. Place on top of chopped carrot, onion, celery in baking pan. Bake until internal temperature of the pork is 155 degrees. Remove from oven.

For the filling, boil diced potatoes in salted water until al dente, then cool. Whisk eggs and heavy cream together. Fold in potatoes, vegetables, Gruyere cheese, nutmeg, salt and pepper. Mix well and pour into the pie shell. Bake at 400 degrees for 40 minutes or until inserted knife comes out clean. Remove and let stand for 15 minutes before cutting.

For the sauce, combine sugar and water together. Simmer until mixture turns amber and starts to caramelize. Add the butter and stir until completely melted. Add vinegar and stir; add orange rind and stir; add shallot and stir; add fruit and stir; add Madeira wine and stir. Make sure each element is incorporated before adding the next ingredients.

Blanch asparagus and carrots in boiling salt water until tender. Sauté in butter.

Serve each pork chop with a wedge of quiche, buttered vegetables and dried fruit compote and garnish with your stone ground mustard. Serves 4.


Autumn Chicken & Shrimp Penne
Paul Centi

The Ginger Man

  • 2 pounds penne
  • 1 dozen large shrimp, peeled and de-veined
  • 1 pound chicken breast, cut into strips
  • 12 ounces roasted butternut squash, cubed
  • 12 ounces dried plums, pre-soaked
  • 12 ounces roasted shallots, halved
  • 1½ pints chicken broth
  • 4 scallions, julienne
  • 2 ounces fresh herbs, chopped
  • 8 ounces clarified butter
  • 3 ounces sherry
  • flour
  • salt and pepper to taste

Heat butter in a large saucepan. Dredge chicken and shrimp in flour and add to butter. Cook on one side, turn, and add squash, plums, shallots, scallions and herbs.

Deglaze with sherry. Add chicken stock and reduce. Add salt and pepper to taste and serve over cooked penne. Serves 4.


Mussels and Clams Marinara
Rosanna Bongiorno

Bongiorno’s Restaurant

  • 2 dozen mussels, cleaned well
  • 2 dozen clams, cleaned well
  • 1 cup dry white wine
  • ½ cup butter
  • 2 cloves garlic, finely chopped
  • 1 cup tomatoes, crushed
  • 2 sprigs of parsley

Place the mussels and clams in a large, deep saucepan. Add the butter, wine, tomatoes, parsley and garlic. Cook about 5 to 8 minutes, until shells open. Discard any that do not open and serve immediately. Serves 4.


Thanksgiving Artichokes Appetizer
Larry Scheipci

Sargo’s

  • 4 fresh artichokes
  • ½ pound small white mushrooms, chopped
  • 1 tablespoon garlic
  • 2 tablespoon Italian parsley, chopped finely
  • ½ cup fresh basil, chopped coarse
  • 6 cups fresh crusty bread, diced small
  • ¼ cup celery, diced small
  • 1 teaspoon salt
  • ¼ cup Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 1 lemon’s-worth lemon juice and zest
  • 1 pound sweet Italian sausage meat, 6 links
  • 2 teaspoons butter, lightly salted
  • 2 ounces dry white wine or sherry

To make the artichokes: Trim the top pointed leaves and pick off only the outside layer of the leaves. Split into quarters, length-wise. From the center of the heart, pick out all of the pinch leaves and any hairy parts with a pairing knife. Simmer for 20 minutes with half of the lemon and a half-teaspoon of salt. Drain and let cool.

To make the filling: In a large skillet, heat olive oil. Add onions, mushrooms, celery and sausage. Break up the sausage while stirring with a wooden spoon. Cook for about 5 minutes; then add your garlic, basil, parsley, wine and butter. Simmer for another 5 minutes; fold in your bread and cheese. Mix well. Check stuffing consistency and adjust seasoning while allowing everything to cool. Once the stuffing has cooled, fill in each leaf. Open center and fill with the stuffing. Drizzle a small amount of olive oil on the top of each artichoke. Finally, place on a flat pan and roast for 25 to 30 minutes at 350 degrees. Serves 4.


Chef El’s Famous Mexican Shrimp Cocktail
Elliot Heyman

Jake’s Round-Up

  • 2 yellow peppers, diced small
  • 1 red onion, diced small
  • 2 vine-ripened tomatoes, diced small
  • 2 pounds shrimp, boiled, peeled and de-veined
  • 1 large tablespoon fresh garlic, chopped
  • 2 large tablespoons cilantro, chopped
  • ½ cup orange soda
  • ½ cup ketchup
  • Salt and pepper to taste

Mix pepper, onion, tomato and shrimp. Add garlic. Add cilantro, salt and pepper. Add orange soda and ketchup. Mix together thoroughly and toss the entire mixture. Serve in martini or champagne glasses. Also makes a great filling for quesadillas. Serves 10.


Warm Apple Pudding
John LaPosta

Cambridge Hotel

  • 2¾ cups sugar
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla extract
  • 8 Granny Smith apples
  • 2 tablespoons unsalted butter
  • 2½ cups cream cheese
  • 6 fluid ounces crème fraiche
  • 7 eggs
  • 1½ fluid ounces lemon juice
  • 3 cups sifted flour
  • 3½ teaspoons baking powder
  • 4 fluid ounces salad oil, unflavored
  • 4 fluid ounces milk

Peel and core the apples. Cut 4 apples into ¼ inch cubes and cut the remaining into think wedges, place them into separate bowls. Sprinkle half the sugar-spice mixture on each.

Heat 1 tablespoon of butter in each of the 2 large sauté pans over medium heat. Add diced apples to one pan and the sliced apples in the other. Cook, stirring frequently, for about 5 minutes, or until apples are tender. Remove from heat. Scrape into separate bowls and allow cooling to room temperature.

Beat the cream cheese and 1¼ cups of sugar until smooth. Add marscapone and crème fraiche and beat until smooth, frequently scraping the bowl.

Beat in 5 eggs, one at a time, frequently scraping down the sides of the bowl. Gradually add lemon juice, beating until combined. Scrape into a non-reactive container and refrigerate until ready to use.

Sift together flour and baking powder into the bowl of an electric mixer fitted with the paddle. Stir in the remaining ¾ cups of sugar.

Whisk together 1 egg, vegetable oil, milk and vanilla. Add the liquid to the dry ingredients, mixing to just incorporated. Wrap in plastic and refrigerate for one hour.

Preheat oven to 300 degrees.

Divide the chilled dough in half and on a lightly floured board, roll each half approximately 1/8 inch thick. Cut ½ pieces to fit 6 4-inch round by 2-inch deep molds that have been lightly greased. Fit the dough into molds. Cut remaining half of dough into pieces to fit the tops of the molds. Fill each mold ¾-full of chilled filling. Place equal portions of diced cooked apples in each mold.

Lightly beat remaining eggs with 2 tablespoons of water. Using a pastry brush, lightly coat the edges of the lids. Gently press the lids on, egg side down. Cut a small slit in the center of each lid. Place in preheated oven and bake for 45 minutes, or until golden brown.

Just before the puddings are done, reheat sliced apples to garnish.

Serve with sliced apples, cream cheese ice cream and brown butter sauce. Garnish with cinnamon tulle cookies. Serves 6.


Bombers Holiday Chili
Timothy Courtney

Bombers Burrito Bar

  • 5 pounds ground beef
  • 3 large onions
  • 8 ounces tomato paste
  • 20 ounces water
  • 3 garlic cloves
  • 6 jalapeno peppers
  • 2 habanera peppers
  • 2 pounds crushed tomatoes, in juice
  • 2 pounds diced tomatoes, in juice
  • 2 10-ounce cans kidney beans
  • 1 teaspoon sugar
  • 1/8 cup salt
  • ½ cup black pepper
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ cup vegetable oil
  • 1 cup chili powder

Brown beef in a pan and drain in a pasta colander. Set aside.

Be careful to wear gloves when dicing hot peppers. Dice onions, peppers and garlic, set aside.

Sauté onions, peppers and garlic in a large stock pot, adding salt and pepper. Add ground beef to stock pot. Add cinnamon, nutmeg, sugar and chili powder and sauté for 5 minutes, stirring constantly.

Add tomatoes and pasta to stock pot. Add water and bring to a boil. Reduce heat and simmer for 3 hours. Drain bean cans and rinse in a colander. Add beans to pot right at the end. Heat for 5 minutes and serve over rice (rice optional). Add shredded cheddar cheese and sour cream for extra flavor. Serves 8-12.


Londonderry Vegetable Soup
Ronald Furam

Londonderry Café

  • 2/3 pounds carrots, medium to large dice
  • 1/3 bunch celery, sliced
  • 1 Spanish onion, medium to large dice
  • 1¾ quarts chicken stock
  • ¾ teaspoon granulated garlic
  • 1 teaspoon thyme
  • ½ teaspoon oregano
  • 1½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup honey
  • 3 bay leaves
  • 1 pound canned pumpkin

Chop all vegetables and place in a big pot together with chicken stock. Bring to a boil. Reduce heat to a simmer and add seasonings and pumpkin. Cook, stirring occasionally to keep pumpkin from sticking to the bottom, until carrots are tender.

Adjust seasonings with salt and pepper if needed. Serve or chill and save for later use.

(The original recipe is based in a No. 10 can of pumpkin and that doesn’t break down evenly to this small amount. 1½ teaspoons of fresh minced garlic may be substituted for the granulated garlic.)

Serves 8.


Trout Almandine
Serigne Sow

Larkin Restaurant & Lounge

  • 4 whole trout, cleaned and dressed
  • all-purpose flour
  • 3 tablespoons butter per trout (12 tablespoons total)
  • 4 tablespoons oil
  • sliced almonds
  • salt and pepper to taste

Immerse trout in all-purpose flour and shake off excess flour. Heat butter and oil in a large skillet. Add sliced almonds and trout. Cook for 5 minutes, or until trout is golden brown. Spoon almonds over fish. Turn fish over and season with salt and pepper. Cook 5 more minutes and season second side with salt and pepper. Place on a serving platter and spoon almonds and butter over the top of your trout. Serves 4.


Yummy Yams
Debbie Klauber

Debbie’s Kitchen

  • 6 large yams or sweet potatoes
  • 6 bulbs garlic, sliced
  • 1 tablespoon oil
  • 1/8 pound butter
  • 1 cup orange juice
  • salt and pepper to taste

Peel and boil potatoes until tender. Drain and mash them with salt and pepper. Brown your garlic in a little butter or oil until crispy brown. Top your mashed sweet potatoes with the crispy garlic and add a pinch of cinnamon to nutmeg for taste.


Marinated Grilled Turkey Breast with Wild Mushroom Cranberry Chipotle Pepper Ragout and Candied Carrot Smashed Potatoes
Jose Maria Renteria

Pearl Restaurant & Lounge

Turkey Marinade

  • 6 8-ounce turkey breast cutlets
  • 1½ cups 10-percent olive oil blend
  • 3 sprigs fresh rosemary, chopped
  • ¼ cup fresh thyme
  • 1 tablespoon black pepper corns
  • 3 bay leaves
  • ¼ cup Worcestershire sauce
  • ½ cup Madeira wine
  • ½ cup cranberry juice

Ragout

  • ¼ pound Portobello mushrooms, destemmed, sliced
  • ¼ pound shitake mushrooms, destemmed, caps left whole
  • ¼ pound oyster mushrooms, destemmed, chopped
  • ¼ pound small white button mushrooms, left whole
  • ½ cup sun dried cranberries, rehydrated
  • 1 tablespoon garlic, chopped
  • 2 tablespoons ground chipotle peppers
  • ½ cup Madeira wine
  • ½ cup beef consommé
  • 2 ounces butter, rolled in flour
  • pinch of thyme, rosemary and basil
  • Salt and pepper to taste

Smashed Potatoes

  • 3 pounds Yukon Gold potatoes
  • 1 pound baby carrots
  • 3 cups water
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoon real vanilla extract
  • Pinch of dried garlic
  • ½ cup heavy cream
  • ¼ stick butter
  • salt and pepper to taste

Combine all ingredients for your marinade and whisk vigorously. Marinate turkey breast cutlets overnight.

For your ragout: Heat a large sauté pan and add olive oil and mushrooms. Cook until soft, then add garlic. Cook until mushrooms brown, then add wine and reduce until most of the liquid is evaporated. Add consommé and reduce slightly. Add cranberries, peppers and fresh herbs. Thicken with butter rolled in flour. Add salt and pepper to taste.

For your turkey-breast cutlets: Grill on an outdoor grill. Pour ragout over turkey marinade.

For your potatoes: Combine 3 cups of water and half-a-cup of brown sugar, honey, nutmeg, cinnamon and vanilla and bring ingredients to a boil. Add carrots and cook until tender. In a separate pot, boil potatoes until fork tender. Heat cream and butter. Combine carrots that have been strained with your potatoes and cream mixture and smash to desired consistency. Salt and pepper to taste.

Serves 6.


Butternut Squash Bisque
Keith Landry

Dine

  • 1 onion, chopped
  • 4 large carrots, chopped
  • 4 stalks of celery, chopped
  • 1 bunch sage
  • 3 quarts chicken stock
  • 1 ½ pounds butter
  • 4 butternut squash
  • garlic
  • salt and pepper to taste

In large stock pot add garlic, onions, carrots, celery, sage and 1 stick butter. Cook on medium heat until onions are clear. Add butternut squash and chicken stock. Simmer.

In a medium sauce pan cook 1 pound of butter on medium high heat until butter is brown and has hazelnut smell. Strain butter through a fine strainer.

When squash is soft strain through fine strainer. Add cooked butter to squash mixture. Season with salt and pepper to taste.

 


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