Archives for Entrees category

Chop House Slider

Ingredients:

Grill caramelize onions

Prime rib sliced thin in a pan with beef brothVersion 2

Tomato

Mayo with horseradish

Buttered Brioche bun

Sharp cheddar cheese

Directions:

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

 

Pork Schnitzel

Pork Schnitzel

Ingredients:

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

Directions:

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

MeatBalls in Tomato Sauce

MeatBalls:

2 # Ground chuck

1/2 Cup Italian bread crumbs

2 eggs

Sauce:

2- – 28OZ cans Tomato Puree

1 Tbs Oregano

1 Tbs Basil

1 Tbs Garlic

1 Tbs Salt

1 Cup Grated Parmesan

Directions: 

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.

Notes:

Makes great meatball sandwiches, or pour over cooked spaghetti.

Four Season’s Tamale

Four Season’s Tamale Dough

 

Ingredients:

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.

 

Directions:

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.

Fillings:

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.

Note:

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

Comments:

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

Crescent Wreath

Ring

Eggs Au Gratin

Ingredients:
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

Directions:
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.

Prime Rib Sliders

IMG_1909Ingredients:
Grill caramelize onions
Warmed Prime rib sliced thin in a sauce pan with beef broth
Sliced Tomato
Mayo with horseradish
Brioche bun
Grated Sharp cheddar cheese

Directions:
Layer the ingredients onto the rolls and place onto a cookie sheets. Brush melted butter on top of the rolls and bake in a 375 degree oven for 5 to 7 minutes or until the cheese is melted. Serve hot.

Salmon with Mustard and Brown Sugar Glaze

Salmon with Mustard and Brown Sugar Glaze

Ingredients:
3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet

1/3 cup spicy brown mustard (such as Gulden’s)
1/4 cup (packed) golden brown sugar

Directions:
Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet with non stick Foil. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

Serves: Makes 6 servings

WFT 21

Seafood Jambalaya

Seafood Jambalaya

Ingredients:
1 tablespoon olive oil
1 pkg Polska Kielbasa,chopped
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
2 tbsp Old Bay Garlic & Herb Seasoning, divided
salt & fresh ground pepper to taste
2 tbsp flour
1 cup uncooked white rice
1 (14.5 can) Diced Tomatoes with juice
1 tbsp minced garlic
48 oz chicken broth
1/2 tsp thyme
1/2 tsp basil leaves
12 oz flake crab meat
14 oz peeled deviened, tail off shrimp. 60-80 count
16 oz scallops 100-200 count
Directions:
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and 1/2 old bay seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, add flour, cook for 3-5 minutes stirring constantly. Add garlic, saute for 1minute. Add tomatoes, add thyme & basil. Saute for 1 minute, add 32oz of chicken broth. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, stir in the shrimp, crap, scallops. Add more broth if needed. Cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Add Old Bay to taste. Remove the pot from the heat, and let stand 5 minutes.
As always this dish makes alot.Leftovers are better the next day.

WFT Member 73

Bloody Mary Flank Steak

Bloody Mary Flank Steak
Ingredients:
1 cup vegetable juice (V8 type)
½ cup vodka
1 tsp. sea salt
1 tsp. ground black pepper
1 tsp. hot sauce
1 Tb. lemon juice
1 Tb. Worcestershire sauce
2 garlic cloves, crushed
1 tsp. onion powder
1 tsp. celery seed
1 Tb. prepared horseradish
4 Tbs. olive oil
1 Tb honey (optional)
1 lb flank steak

Directions:
In a bowl, thoroughly mix all ingredients, except steak.  (Warning:  it tastes terrible at this point.) Pour half of the marinade over the flank steak, save half.  Marinade in refrigerator for at least 8 hours.
Pour remaining marinade into saucepan over medium-high heat, bring to boil and simmer until reduced by half, about 15 minutes.
Preheat grill to high or heat a skillet over high heat.  Remove steak from marinade and wipe off excess. Grill both sides, then reduce heat to medium and cook to medium rare—8-10 minutes.
Let steak rest, covered for  5- 10 minutes.  Cut the steak thinly on the bias, against the grain, serve  with the reduced marinade.

WFT 71