A collection of member's favorite recipes and reviews of area restaurants.

Saturday, November 29, 2008

Cornbread Salad

Cornbread Salad
Carlene and Tony

1 Box Jiffy Cornbread Mix
1 Can red kidney beans (drained)
1 Can whole kernel corn (drained)
1 Cup chopped tomatoes
1 Cup chopped green peper
2 bunches green onions (chopped)
1 lb bacon (fried crisp and crumbled) (we used soy bacon)

Bake cornbread-substitute buttermilk for regular milk. Let cool and crumble to cover bottom of pan. Layer the rest.

Mix dressing and pour on top:
1-1/2 cup mayo
1/4 cup Ranch dressing
1/4 cup Italian dressing

Saturday, February 25, 2006

Chicken Jambalaya

Chicken Jambalaya

2 Tbs vegetable oil
1 fryer or breasts and thighs (3 to 4 lbs)
4 C chopped onion
3/4 C chopped green pepper
3/4 C thinly sliced green onion tops
1 Tbs finely minced garlic
3 Tbs finely minced fresh parsley
1 lb smoked sausage or 1/2 lb smoked with 1/2 cajun spiced sausage
2 tsp garlic salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne
1/2 tsp chili powder
2 whole bay leaves crushed
1/4 tsp dried thyme
1/4 tsp dried basil
1-1/2 C long grain white rice
1- 12 oz beer
1-1/2 C water

In a heavy 8-quart pot, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning. As the pieces brown, (the smaller parts will do so more quickly), remove them to a platter. When all the chicken is browned and removed, add the vegetables and parsley to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables are browned. Add the sausage and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice, beer and water. Mix gently.

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.

Sunday, February 12, 2006

Fabulous French Onion Soup



I have been in love with this recipe for a long time and often, when I am on the road, make it for friends wherever I stop. Everyone agrees it is the best French onion soup they have ever had. It stems from my understanding the evolution of differences in men and women and how the blending of opposites and contraries can often be quite exquisite.

French onion soup for two:

One large red onion, one large yellow onion.
Red wine, good tasting of course and white wine.
An organic chicken stock base and a beef stock if you can find it or Nestle’s has a company, Miner’s, that makes great soup stocks. I only use the paste as it is easier to work with and I never use any that has msg.
Two totally different cheeses: one with strong flavor and one without.
Multi-grain bread.
Salt and caraway seeds (Russian of course).

Good water. Why make something good with bad water?

Here goes:

Slice the onions thin or as thick as you like. No I don’t have a magic trick to make you not cry when peeling these. The ying yang of onions is that you love them and they make you cry.

Always make sure your pan is really hot before adding anything. The secret to anything good is searing in the good qualities.

In a preheated wok or frying pan add some great olive oil, and heat until it sizzles. Add onions and stir always. When they are looking hot add a teaspoon each of the soup stocks and stir in with a little wine. They should caramelize and make your kitchen smell delicious as they do.

When they look translucent ( I love that word and don’t know what it really means, but I dated someone once I thought was translucent, didn’t last long), add some more wine and some water, not much of either, just enough to slow them down some and make you want to listen to good music at the same time.

Allow the mixture to cook down and add caraway seeds and some more water, enough water to make a good stock (for two I use two and a half cups of water..). Let this simmer slowly now until you feel like it is causing you to float a little with anticipation.

After about twenty minutes and a little more wine for you and a dash for the pot it should be looking pretty darn good. Shred your cheeses and mix them together so they marry each other. They should want to because you have been subliminally seducing them with all the aromas and music and happy thoughts.

I hope you have two beautiful soup crock type bowls. Mine are enough each for one person with a handle for sliding them in and out of the toaster oven. I don’t own an oven just one of those little toaster oven things that has two official settings.

Ladle the soup into each crock leaving enough room for the bread and cheeses.

I trim the crust off the bread and cut them into shape to fit into the crocks and then dump mounds of cheese on top. I preheat the toaster oven and then set the crocks in and set it to bake. mmmmmmmmmmmmmmmmmm!

When the cheese melts and starts to get brown and crispy on top I stop that process and remove them to the table.

Pour two glasses of wine and set the roses aside that you have lovingly placed on the table. You don’t need them right now. You have just made love to your food and now you can lovingly watch your partner ooze cheese without embarrassment as you too are oozing.

Follow this up with several delicious hours of wine and lovemaking!

Friday, February 10, 2006

Pesto Sauce

Pesto Sauce

2 C Fresh Basil
1 C Locatelli Romano
4 Tbs Chopped Garlic
1/2 C Olive Oil
2 Tbs Pine Nuts (or to taste)

Combine the first 4 ingredients in a food processor. Combine until a slurry. Add more olive oil if needed. Pour into a bowl and add the pine nuts. Stir to mix in the nuts. Pour pesto over angel hair pasta.

Excellent with blackened chicken on top of the pasta.

Sunday, March 13, 2005

Bean Salad - Texas Caviar or Redneck Caviar

Bean Salad - Texas Caviar or Redneck Caviar

2 cans (16 ounces) black-eyed peas or black beans - I used black-eyed peas
2 cans (16 ounces) whole kernel white corn
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
6 tomatillos (optional)
1 large purple onion, chopped
6 jalepenos, seeded and chopped - I didn't use these
6 roma tomatoes
1 large clove garlic, crushed
3 tsp. salt
2 tsp. pepper
1 TBsp. Tabasco
1/2 cup red wine vinegar
1/2 cup vegetable oil

Drain and rinse peas and corn. Combine in a large bowl with chopped peppers, onions, and tomatoes.
Mix oil, vinegar, Tabasco, garlic, salt and pepper. Pour over salad and stir gently to coat.
Refrigerate for several hours or overnight before serving.

Saturday, March 12, 2005

Corn and Black Bean Salsa

Corn and Black Bean Salsa
Linda and Brint

Makes 5 cups

1 can corn, drained or 1 1/2 ears fresh corn
3/8 cup water
1 1/2 medium tomatoes, seeded and chopped
1 (15 oz) can black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
2 T + 2 t chopped fresh cilantro
2 T + 2 t lime juice
1/2 t salt
1/4 t pepper
1 ripe avocado, chopped

Combine all ingredients except avocado; cover and chill 30 minutes. Stir in avocado. Servie with tortilla chips.