Archives for Recipes category

Chop House Slider


Grill caramelize onions

Prime rib sliced thin in a pan with beef brothVersion 2


Mayo with horseradish

Buttered Brioche bun

Sharp cheddar cheese


Assemble the sandwiches, brush with butter and bake at 400 degrees for about 10 minutes.


Strawberry and Cream

Strawberry and Cream


Pint of Strawberry cleaned and quartered

1 1/2 Tbl good balsamico

1 Tbl Agave Nectar

Pinch Cardamom, salt and Pepper


Mix all the ingredients and store in the fridge for about an hour.

Serve with Whipped cream

Pork Schnitzel

Pork Schnitzel


4 pork loin cutlets

1 Tbl flour

1 egg beaten

2 Tbl milk

¾ Cup bread crumbs

1 tsp paprika

3 Tbl olive oil

1 cup chicken stock

½ tsp dill weed

1 cup sour cream


Pound pork into ¼ to ½ “ thickness.  Dust with flour salt and pepper mixture.

Combine egg and milk in shallow bowl.  Dip the cutlets into egg mixture, then into mixture of bread crumbs and paprika.

Heat oil in a large skillet on medium to medium high.  Sauté about 6 minutes per side or until golden brown. Remove from skillet and keep in a 350 degree oven.

Pour chicken stock into the skillet that you sautéed the pork in.  Stir the scraping to loosen the brown bits.  Reduce the stock by half.  Reduce the heat on the skillet and stir in sour cream, dill weed, salt and pepper.  Mix but do not boil.

Serve the cutlets with lemon wedge and sauce with a side of angel hair pasta.


MeatBalls in Tomato Sauce


2 # Ground chuck

1/2 Cup Italian bread crumbs

2 eggs


2- – 28OZ cans Tomato Puree

1 Tbs Oregano

1 Tbs Basil

1 Tbs Garlic

1 Tbs Salt

1 Cup Grated Parmesan


Mix the meatball mixture and with a 1 ounce ice cream scoop make 1.5” meatballs, (golf ball size).  Place on a cooky sheet.  bake for 20 minutes.  Put the cooked meatballs in a crock pot.

Mix all the ingredients for the sauce together and pour over the meatballs in the crock pot.  Cook on high for about 2-3 hours.


Makes great meatball sandwiches, or pour over cooked spaghetti.

Four Season’s Tamale

Four Season’s Tamale Dough



2 ½ Cups Sweet Corn

¾ Cups of Corn Meal

1 Teaspoon of Baking Soda

1 Teaspoon of Baking Powder

½ Cup of Shortening

12 dry corn husks.



In a clean sink cover the corn husks with warm tap water.  Place a plate on top to help keep the husks under the water.

Place corn in a Robo Coupe or Blender with all of the remaining ingredients.

Pulse well until all is completely pureed. Allow to rest for about 20 minutes.

Lay the husks out on the counter, and place a kitchen spoonful of the Tamale dough in the middle of the cornhusk and spread the dough out a bit.  Place 2 tablespoons of your favorite filling on top of the dough.  Roll and fold the husks.  You can tie them if you want but I don’t.  They tend to hold their shape.  Place a steaming basket into a large covered pan with a cup or more of water depending on the pan.  Stack the tamale into the basket and steam for 10- 15 minutes.  Remove the husks and serve hot.


Roasted Corn and Green Chili Spiced with a pinch of Salt and Cumin.

Roasted Mexican spiced pork or beef.

Roasted Shredded Chicken  Spiced with Salt & Pepper.


I let them cool and freeze them in their husks and store in a Ziplock bag.  Reheating in the microwave.


I like these because the masa is a little fluffy and lighter than the normal tamale you see at resturants.

Chocolate Mousse Sandwiches

10 to 12 oz Dark Chocolate Chips
1 pint heavy cream
2 Tablespoons sugar
1 Teaspoon vanilla
Package of chocolate wafer

Microwave the chocolate until just melted. Add the vanilla and sugar to the cream and whip to stiff peeks. Spoon about a quarter of the whipped cream to the chocolate and fold. Add the chocolate and whipped cream mixture into the remaining whipped cream and whip until almost all the white is gone. Put mousse into a piping bag. Pipe onto the chocolate wafers and then place another wafer on top of the mousse to make a sandwich. Freeze for about 20 minutes. Wet your hand with water and pat the top of the wafers. Return to freezer for about an hour. Serve Frozen.
Makes about 18 Sandwiches


No Knead Bread

• 3 cups all-purpose or bread flour, more for dusting009
• ¼ teaspoon instant yeast
• 1 ¼ teaspoons salt
• Cornmeal or wheat bran as needed

1 In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2 Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3 Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Crescent Wreath


Eggs Au Gratin

1.5 cups onions, sliced
2 Tbs butter
1 Tbs flourIMG_2087
1/2 t salt
1/4 t pepper
1.5 cups creams
1/2 cup cheese – grated
7 hard boiled eggs

Saute onions in butter. Add flour, salt & pepper. Then add the cream. Slice the eggs and layer in a casserole, sprinkle half of the cheese. Pour the sauce over the eggs and top with the remaining cheese. Bake uncovered for about 12 minutes at 400 degrees or until the cheese is golden brown.

Tomato Basil Soup

1 onion Diced
2 cloves garlic minced
1 28 oz can Cento Crushed tomatoes
2 cups chicken broth
1/2 tsp dried thyme
8 to 10 basil leaves chopped, or 2 tsp of basil paste
1 cup half and half cream or milk

Directions: Sauté the onion in good quality olive oil until good and soft, add the garlic and sauté another two minutes. Add the rest of ingredients except the cream and simmer for twenty minutes. Blend the mixture, return to pot, add the cream. Bring to heat and serve.