A Taste of the World

Ray & Betsy Williams

30 Aug 2010

Preface

These recipes have been gathered by all members of the family over the years. They had been kept in hand written notes, newspaper cuttings, and verbal tradition. Some of the British recipes have been salvaged and modified from Pam's old school cookbook called the "Battersea Cookbook". Recipes that are more recent have come about by finding, modifying recipes from restaurants, friends, magazines and newspapers and others by sheer trial and error. The traditional British cooking originally used a large number of herbs. As people moved into the cities and could no longer have access to garden fresh herbs, the cooking had become very bland. Many of the herbs that we use are fresh from the kitchen window. British cookery is sometimes regarded as a source of fun but actually, it ranks with the best cuisines in the world. British cooking is not just traditional 'Roast Beef and Yorkshire Pudding'. It reflects and incorporates something from all the cultures and countries Britain has had contact with throughout her long history. Indeed British cooking has inspired many culinary traditions around the world.

When Pam and I came here from England in 1967 as a family, our food tastes changed and included many different cuisines, Thai, Chinese, Mexican, Cajun, Japanese, and Southern etc. Additionally we have been trying to preserve some of the traditional British recipes and adapt them for American ingredients. We decided that it was time that these recipes were written down so that our children and friends could share in the pleasure of enjoying many different types of food from around the world. Our friends will recognize their contributions. When we were traveling we collected recipes from the countries we visited.

After Pam's untimely death in February 2008, I married Betsy, an old friend of ours who we had known for many years. Betsy is a Virginian, a Southerner who brought to our marriage many fine Southern dishes. Our tastes changed and this revised version reflects in some small measure this change to our table. More recently we have become very interested in Thai, Chinese and Indo Chinese cuisine. Most of the oriental ingredients are Thai.

Recently we have been concentrating on providing haute cuisine at low cost using local fresh ingredients where available with as few prepared foods as possible. The emphasis is on:

• No hydrogenated or partially- hydrogenated oils (added trans-fats)

• No high fructose corn syrup

• No artificial colors, flavors, sweeteners & preservatives

• No antibiotics, synthetic growth hormones or animal by-products in the feed (fresh meats & milk)

• No bleached or bromated flour

The result is an eclectic collection of tastes from around the world.

Most of the recipes have been modified to serve two people.

• All teaspoon (tsp) and Tablespoon (Tbs) measurements are "level"

• All pints, quarts and gallons are American not Imperial

• Temperatures are in Fahrenheit

• The salt used is Kosher salt which is coarser than table salt.

For what it is worth here are a few of our recipes.

Table of Contents

Preface

Breakfast

Drinks

Appetizers and Starters

Marinades, Sauces and Salad dressings

Soups and Chowders

Vegetables and Side dishes

Salads

Quiche and Cheese Dishes

Fish and Seafood

Entrees

Poultry

Sausages, Variety Meats, and Leftovers

Oriental Dishes

Desserts

Cakes and Cookies

Breads and Pastries

Christmas

Candy

Pickles, Preserves and Relishes

Miscellaneous

Breakfast

Egg and Ham Rolls

Origin: USA

These were inspired by breakfast at the Tranquil House Inn, Manteo, NC.

Ingredients:  

• 1 Tbs Unsalted Butter

• ¼ Sweet Red Pepper, chopped or 1 Tbs diced Pimentos

• ¼ Green Pepper, chopped

• 1 Clove of Garlic, crushed

• ¼ lb Ham, cut into about ¼ inch squares

• 1 small Onion, chopped fine

•   Scrambled Eggs

• 2 Tbs Cream Cheese

• 4 Egg Roll wrappers (Defrosted)

Directions:  

1. Heat butter in omelet pan or skillet

2. Fry the onion, peppers, garlic and ham until the onion is wilted

3. Start the "Scrambled Eggs"

4. As it starts to curdle add the cheese

5. As it begins to firm up add the rest of the ingredients

6. Continue stirring until cheese begins to melt and the eggs are done to the desired degree of firmness

7. Roll mixture in egg roll wrappers. See 10

8. Heat oil in a cast iron pan until it bubbles a bit on top

9. Add 2 or 4 egg rolls at a time to the oil and fry for 2 minutes on each side.

Serves 2

Eggs Benedict

Origin: England

A quick and tasty breakfast

Ingredients:  

• 2 English Muffins, split

• 4 Eggs

• 4 Slices of Canadian Bacon (Meaty piece of the English Back Bacon)

•   "Quick Hollandaise Sauce"

Directions:  

1. Lightly poach the eggs using a poacher or rings.

2. Toast the 4 halves of the English muffins.

3. Fry the bacon

4. Make Hollandaise Sauce

5. Butter the muffins.

6. Place the bacon on top and then the eggs.

7. Cover with the sauce.

Serves 2

Instant Omelet

The basic omelet is great by itself or one can add a filling. The cast iron pan must be hot! This keeps the pan from sticking and the omelet cooks almost instantly. One size feeds one or two people. I have been unable to turn out the same quality if half or double the quantities. The filling can be added while you mix the eggs or as I prefer right after you have poured the egg mixture into the pan.

Ingredients:  

• 1 Tbs Oil

• 3 Eggs

• ¼ tsp Salt

• 2 Tbs Water

•   Freshly ground Black pepper to taste

Directions:  

1. Heat cast iron pan with oil on high

2. Mix rest of the ingredients with a fork in bowl

3. Beat until just mixed.

4. Pour into pan turning down the heat as you do

5. Shake pan and stir until cooked about 45 seconds hence the "Instant Omelet"

Omelette au Fine Herbs

Filling:   The herbs should be fresh if possible (One should sound the "h" on herbs).

• ½ tsp Chopped Chives

• ½ tsp Chopped Parsley

• ½ tsp Dried (1 tsp fresh) Chopped Tarragon

• ½ tsp Chopped Chervil

Scrambled Eggs

We serve this with kippers (smoked herrings). It is also used in Egg and Ham Rolls.

Ingredients:  

• 3 Tbs Unsalted Butter

• 4 Eggs

• ¼ tsp Salt

• 2 Tbs Milk

•   Freshly ground Black pepper to taste

Directions:  

1. Heat butter in small pan until bubbling

2. Mix rest of the ingredients with a fork in bowl

3. Turn down heat to warm.

4. Beat until just mixed.

5. Pour into pan turning down the heat as you do

6. Shake pan and stir for about 30 seconds

7. Let set, stirring once

8. Serve on hot buttered toast

Serves 2

Buttermilk Pancakes

Ingredients:  

• 3 cups all-purpose flour

• 3 Tbs white sugar

• 3 tsp baking powder

• 1½ tsp baking soda

• 3/4 tsp salt

• 3 cups buttermilk

• ½ cup milk

• 3 eggs

• 6 Tbs butter, melted

Directions:  

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

3. Keep the two mixtures separate until you are ready to cook.

4. Heat a lightly oiled griddle or frying pan over medium high heat.

5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

6. Stir until it's just blended together. Do not over stir!

7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.

8. Brown on both sides and serve hot.

Serves 4

Drinks

Eggnog

No comment needed. Try it, you will like it.

Ingredients:  

• 12 Egg Yolks

• 1 lb confectioner's' sugar

• 4 cups Rum, brandy, bourbon or rye

• 2 qts Whipping Cream

• 12 Egg Whites, beaten until stiff

•   Nutmeg

Directions:  

1. Beat egg yolks until light in color

2. Gradually beat in sugar

3. Pour in 2 cups of liquor very slowly beating constantly

4. Let stand in refrigerator for 1 hour

5. Pour in remaining liquor very slowly beating constantly

6. Add Whipping Cream slowly, beating constantly

7. Refrigerate for at least 3 hours

8. Fold in egg whites

9. Sprinkle nutmeg over the top

Ginger Beer

Ingredients:  

Origin: England

• 1 Ginger root (½ lb)

• 1 Tbs Powdered Lemon rind

• 1 oz Cream of tartar

• ¾ lb Sugar

• 2 qts Boiling Water

• 1½ tsp Instant Yeast

Directions:  

1. Grate and thoroughly mash the ginger root in a bowl.

2. Place in a large pot and add all ingredients except the yeast.

3. Stir until sugar and cream of tartar is dissolved.

4. Allow mixture to cool,

5. Add yeast which has been dissolved in a little lukewarm water

6. Cover tightly for 6 hours,

7. Then filter first through a tea strainer or similar,

8. Then through cloth.

9. Bottle and cap tightly, sealed.

10. Place in dark, cool (60 degree) place for two weeks.

11. Chill fully before opening to drink.

Makes ½ gallon

Lamb's Wool

Ingredients:  

• 6 Apples, baking; cored

• ¼ tsp Nutmeg

• 4 Tbs Brown Sugar

• ½ tsp Cinnamon

• 1 gal Cider, sweet; or hard cider

• ½ tsp Ground Ginger

Directions:  

1. Roast the apples in a baking pan at 450°F for about an hour, or until they are very soft and begin to burst. You may leave the apples whole, or break them up.

2. In a large saucepan, dissolve the sugar a few tablespoons at a time in the cider, tasting for sweetness.

3. Add the spices.

4. Bring to a boil and simmer for 10 to 15 minutes.

5. Pour the liquid over the apples in a large punch bowl, or serve in large heat resistant mugs.

Makes: 16 1 cup servings

Kentucky Spiced Tea

This recipe has been handed down through a Kentucky family for almost 100 years and is delicious.

Ingredients:  

• 2 cup Sugar

• 4 cup cold water

• 1 tsp nutmeg

• 1 tsp cinnamon

• 1 tsp Allspice

• 1 tsp cloves

• ¼ cup tea leaves

• 12 cups boiling water

• 1/3 cup fresh orange juice

• 2/3 cup fresh Lemon Juice

•   Lemon slices and cinnamon sticks - Optional

Directions:  

1. Put sugar, cold water and spices (tied in a bag) in enamel or stainless steel boiler

2. Bring to the boil and gentle boil for 10 minutes

3. Turn off heat

4. Put in tea leaves tied in bag

5. Add 12 cups of boiling water and orange and lemon juice

6. Steep for 5 minutes

7. Strain

8. Serve with optional lemon slices and cinnamon

Makes 12 cups

Wassail

Origin: England

This is a modern version of an old English recipe

Ingredients:  

• 1 cup Honey (Not too strong)

• 4 inch Cinnamon Stick

• 2 Lemons, sliced to make 16 slices

• ¼ Water

• 6 Dry Red Wine

• 2 cups Unsweetened Pineapple Juice

• 2 cups Orange Juice

Directions:  

1. Combine honey, cinnamon, four lemon slices and water in a small saucepan

2. Cook for 3 to 5 minutes stirring

3. Strain to remove lemon slices and cinnamon

4. In a large saucepan heat but do boil the remaining ingredients

5. Combine with spiced syrup

6. Ladle into warmed mugs and served garnished with addition lemon slices

Yields 10 cups

Hot Bishop

Origin: England

"A merry Christmas, Bob!" said Scrooge, with an earnestness that could not be mistaken, as he clapped him on the back. "A merrier Christmas, Bob my good fellow, than I have given you for many a year! I'll raise your salary and endeavor to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop." (A Christmas Carol, Charles Dickens).

Ingredients:  

• 2 Thin skinned oranges

• 4 oz Sugar

• 1 Bottle Red Burgundy Wine

Directions:  

1. Bake the oranges at 300°F until pale brown

2. Pierce each orange several times

3. Place oranges in bowl and pour over the wine and add the sugar

4. Cover and let stand for at least 24 hours

5. Reheat before serving

6. Serve with a Ladle to avoid spilling the oranges

Yields 10 cups

Appetizers and Starters

Cheese

Blue Cheese Dipping Sauce

Ingredients:  

• ¼ lbs Blue Cheese, Roquefort or Gorgonzola

• ½ cup "Mayonnaise"

• ½ cup Sour cream

• 1 tsp Lemon Juice

• 1 tsp Wine vinegar

•   Dash Tabasco

Directions:  

1. In a small bowl, mash the blue cheese, leaving some clumps.

2. Whisk in the mayonnaise until blended.

3. Add remaining ingredients and whisk to blend well.

4. Cover and refrigerate until serving time.

Serve with vegetables or buffalo wings.

Boursin

Ingredients:  

• 1 lb Farmers, or Cottage and Ricotta Cheese

• ½ lb Cream Cheese

• ¼ lb Unsalted Butter, soften

• 4 Large Cloves of Garlic Crushed

• 2 Shallots, chopped fine Crushed

• ¼ cup Parsley, finely chopped

• 3 Tbs Chives, minced

• ¼ tsp Fresh Ground Black Pepper

• ¼ tsp Cayenne

• 2 Tbs Thyme, finely chopped

Directions:  

1. Mix all ingredients with mixer until creamy.

2. Refrigerate for 3 to 4 hours.

3. Form into a ball.

4. Serve with crackers.

Cheese Balls

This recipe was given to us by a friend at Christ Episcopal Church in Raleigh, NC but is a very traditional English Appetizer.

Ingredients:  

• 1 cup Unsalted Butter, softened

• ½ lb Sharp Cheddar Cheese, grated

• 2 cups All Purpose Flour

• ½ tsp Salt

• ¼ tsp Ground Red Pepper

• 1 tsp Lemon Juice

Directions:  

1. Preheat oven to 300°F

2. Beat butter at medium speed with an electric mixer until creamy

3. Gradually add cheese, beating well

4. Add flour, salt and pepper

5. Beat on low speed until blended

6. Add lemon juice and beat for 20 minutes

7. Pipe by level tablespoon size on to ungreased baking sheet

8. Bake for 20 minutes or until set

9. Transfer to wire racks to cool

Makes 72 Balls

Cheese Puffs

This recipe was given to us at a friend's mountain house in Little Switzerland by Margaret Brickell, a travel writer and broadcaster.

Ingredients:  

• 1 sheet, Pepperidge Farm Puff Pastry at room temperature

• ½ cup Sharp Cheddar Cheese

• ½ cup Swiss or Semi Soft Cheese

• ½ cup small curd Cottage Cheese or Ricotta

• 1 egg yolk

• ¼ tsp Tabasco

• 1 Tbs Chopped Chives

•   Kosher Salt

Directions:  

1. Preheat oven to 425°F

2. Mix cheese, dash Tabasco, beaten egg yolk, pinch of Salt, and chives.

3. Cut pastry into 3-4 inch squares.

4. Fill half a square with a tablespoon of mixture.

5. Fold over square to form a triangle.

6. Press edges together with a fork.

7. Bake on an ungreased cookie sheet for 8-10 minutes until golden brown.

Spanakopaetas

Remove Phyllo pastry from freezer at least 12 hours before use.
Store for 8 hours in refrigerator and 4 hours at room temperature.

Ingredients:  

• 2 9oz Package Frozen Chopped spinach, (in pouch "No Sauce"), thawed, drained, and squeezed dry

• 6 Tbs Olive oil

• 1 Large Onion (2 medium), finely chopped

• 1 lb Feta cheese

• 12 oz Cottage cheese

• ½ cup chopped parsley

• 2 tsp dried Dill

• 1 tsp Salt

• ¼ tsp Pepper

• 2 Eggs

• ½ cup cornflake crumbs

• 1 lb frozen Phyllo

• ½ lb Unsalted Butter

Directions:  

1. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

2. Heat oil and sauté onion until wilted.

3. Add spinach and simmer, stirring occasionally until moisture evaporates.

4. Crumble Feta cheese in a bowl.

5. Blend in cottage cheese, parsley, dill, salt, and pepper.

6. Beat eggs and mix with cheese.

7. Add spinach mixture and crumbs and blend thoroughly.

8. Thaw phyllo sheets at room temperature just enough to spread the sheets.

9. Cut in thirds.

10. Wrap two-thirds in a towel and refrigerate until needed.

11. Wrap one-third in a dampened towel.

12. Remove 1 sheet at a time to work with.

13. Melt Butter.

14. Lay 1 phyllo sheet on wax paper and brush liberally with butter.

15. Fold in the 2 long sides towards the middle making a strip about 2 inches wide by 11 inches long.

16. Brush liberally with butter again.

17. Place 1 tablespoon of spinach-cheese mixture in a bottom corner of strip.

18. Fold pastry (with filling) over, so that the bottom edge meets a side edge and forms a right-angle triangle shape.

19. Continue folding over from side to side into neat triangles until end of strip. Just like folding a flag.

20. Brush finished triangle with butter.

21. When refrigerated pastry is needed, remove half at a time and wrap in a dampened towel.

22. Follow preceding process until all ingredients are used.

23. Freeze on flat surface.

24. Pack frozen triangles in a freezer bag or container.

25. Place plastic wrap or grease-proof paper between layers for easy removal.

Serving day:   Place triangles on a baking pan (not a cookie sheet because butter melts) Bake at 425°F for 20-25 minutes, turning once, until browned

Make about 72

Bacon and Horseradish Dip

Ingredients:  

• ½ lb thick-sliced Bacon, diced

• 1 large Red Onion, minced

• 2 cups Sour Cream

• 1 Tbs Worcestershire sauce

• 1 tsp Dijon mustard

• 3 Tbs prepared Horseradish

•   Kosher Salt

•   Freshly Ground Black Pepper

Directions:  

1. In a large skillet over medium heat cook the bacon and onion together until bacon is crisp and onion is golden.

2. Remove from heat.

3. Stir in remaining ingredients, adding Horseradish, salt and freshly ground black pepper to your taste.

4. Transfer dip to a serving bowl.

5. Chill for at least 1 hour before serving.

Makes about 2 cups.

Spinach and Artichoke Dip

Serve with tortilla chips for dipping and sour cream and salsa

Ingredients:  

• 10 oz box frozen Spinach - thawed

• 2 Tbs unsalted Butter

• 1½ tsp minced fresh Garlic

• 1 Tbs minced Onion

• 1½ Tbs all-purpose flour

• 1 cup Heavy Cream

• 1½ Tbs "Chicken Broth"

• 1 tsp. fresh Lemon Juice

• ¼ tsp Tabasco Sauce

• ¼ tsp Salt

• 1/3 cups grated fresh Pecorino Romano Cheese

• 1½ cup Sour Cream

• ¼ cup shredded White Cheddar

• 6 oz Artichoke Hearts - drained, coarsely chopped

Directions:  

1. Strain spinach and squeeze through cheesecloth to remove as much liquid as possible; mince; set aside.

2. In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 minutes.

3. Stir in flour and cook for 1 minute.

4. Slowly whisk in cream and stock and continue cooking until boiling.

5. Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; until cheese has melted.

6. Remove from heat and allow to cool for 5 minutes.

7. Stir in sour cream, then fold in dry spinach and artichoke hearts.

8. Sprinkle cheddar evenly over top.

9. Microwave to melt cheese and serve

Serves 6

Curry Dip

Ingredients:  

• 2 cups "Mayonnaise"

• 1 cup Sour Cream

• 2 Tbs Curry Powder (use a good one)

• 2 tsp Seasoned salt

• ½ tsp White Pepper

• 1 tsp Basil

• 1 tsp Thyme

• 1 tsp Rosemary

Directions:   Mix and chill

Hot and Spicy Dip

Ingredients:  

• 1 lb Hamburger or Ground Beef

• 1 lb Sausage Meat See "English Bangers"

• 2 cans Green Chilies, chopped

• 1 lb Pace Piquante Sauce

• 2 lb Velveeta Cheese

Directions:  

1. Brown hamburger and sausage in skillet

2. Add chopped Chilies

3. Cook for a few minutes

4. Remove with a slotted spoon to mixing bowl

5. Cut cheese into cubes and melt in microwave

6. Mix cheese into browned meat and Chilies

7. Mix in Piquante sauce

8. Serve warm or freeze until needed

Black Bean Salsa Dip

First, prepare the black beans.

Ingredients:  

• 2 cups washed/cleaned black beans

• 6 (or so) C water

• 1 medium onion, chopped

• 1 Tbs minced or granulated garlic

• 2 Tbs salt

Directions:  

1. Put all ingredients in a suitable pot.

2. Bring to boil,

3. Reduce heat to low and simmer 2-3 hours, or until tender.

4. Add more water if needed, and skim foam off the top.

This will make about 6-7 cups of cooked beans.

Ingredients:  

• 6 cups of cooked black beans

• 1 medium onion, finely chopped

• l small green pepper, chopped

• 2 cloves minced garlic

• 1 lb Chorzio Sausage

• 1 Tbs Canola. oil

• 2 cups thick and chunky salsa

• 2 tsp. ground cumin

• ½ tsp salt

• ¼ cup chopped cilantro

• 1 cup shredded cheddar or monterey jack cheese

• ½ cup chopped fresh tomatoes

• l cups sour cream

Directions:  

1. Place beans in blender or food processor and blend until smooth.

2. In 10 in. skillet, cook onion, green pepper and garlic in oil until tender.

3. Add pureed beans, salsa, sausage cumin and salt and mix well.

4. Bring to a boil.

5. Reduce heat and simmer uncovered 12 to 15 minutes or until thickened.

6. Stir in half the cilantro.

7. Transfer dip to 9 in pie place or shallow baking dish.

8. Sprinkle evenly with cheese.

9. Garnish with tomato, remaining cilantro and sour cream.

10. Serve warm with chips and vegetable dippers.

Meat and Eggs

Buffalo Wings

After baking, the chicken wings can be covered and refrigerated no longer than 24 hours. To heat, bake uncovered in 375°F oven until hot, about 7 minutes

Ingredients:  

• 24 Chicken Wings (8 to the pound)

•   "Buffalo Marinade"

Directions:  

1. Separate chicken wings at the joint.

2. Mix ingredients together

3. Marinate the chicken wings for at least 1 hour in refrigerator or overnight.

4. Preheat the oven to 375°F

5. Drain the chicken wings, reserving the marinade

6. Place the chicken wings on rack in foil lined broiler pan

7. Bake for 30 minutes

8. Turn and bake for another 30 minutes or until tender, brushing occasionally with reserved marinade

9. Serve with "Blue Cheese Dipping Sauce"

Buffalo Marinade:  

Origin: America

Purpose: Buffalo Wings:  

Ingredients:  

• 1 cup Dark Soy Sauce (Superior Soy Sauce)

• ½ cup Canola Oil

• 12 oz Chili Sauce

• 2 Tbs Hot Chinese Chili Paste

• ½ cup Honey

• 1 tsp Ground Ginger

• 1 tsp Garlic Powder

Directions:  

1. Combine the marinade ingredients

Serves 15

Teriyaki Sausage

Ingredients:  

• 2 lb Smoked Sausage, cut in ½ inch slices

• 15 oz x 2 Teriyaki Sauce

• 20 oz Can of Crushed Pineapple

Directions:  

1. Mix teriyaki sauce and pineapple

2. Add Hotdog pieces

3. Simmer for until warmed through

4. Serve in chafing dish with toothpicks

Bourbon Hotdogs

Ingredients:  

• 1 lb Beef Wieners, cut in ½ inch slices or "Little Smokeys"

• ½ cup Brown Sugar

• ¼ cup Bourbon

• 1½ cup Ketchup

• 1 Tbs Grated Onion

• 2 Cloves of Garlic, crushed

Directions:  

1. Mix sugar, bourbon, ketchup, onion, and garlic

2. Add Hotdog pieces

3. Marinate overnight

4. Simmer for 1 hour

5. Serve in chafing dish with toothpicks

Deviled Eggs

Ingredients:  

• 12 Hardboiled eggs

• 3 Tbs "Mayonnaise"

• 2 tsp Lemon Juice

• 2 tsp Dry Mustard

• 2 tsp Worcestershire Sauce

• 2 tsp Tabasco

• Paprika

Directions:  

1. Cut eggs in half lengthwise

2. Remove yolks carefully so as not to damage the whites

3. Crush yolks without packing them and mix in ingredients except paprika

4. Put the filling back in whites and sprinkle with paprika

Sausage Rolls

These can be assembled ahead of time and arranged on sheets the night before.

Ingredients:  

• 2 lb "Little Sizzlers" skinless breakfast sausage or equivalent

• 2 frozen puff pastry sheets

• 1 egg white beaten

Directions:  

1. Rollout the pastry sheet to 11 x 14 inches

2. Cut into three strips lengthwise

3. Roll up a sausage with a single layer with slight overlap of edges and cut strip. You should get four rolls out of each strip

4. Seal edge with brushed on egg white

5. Cut each roll into half

6. At this point they can be frozen until needed

7. To serve, preheat oven to 400°F

8. Bake for 10 to 12 or until golden brown

Makes 48

Swedish Meatballs

Ingredients:  

• 1½ lb Meat; beef, veal or pork, finely grounded

• 2 eggs

• 1 cup Bread crumbs

• 3 Tbs Unsalted Butter

• ¼ cup Onions, finely chopped

• 3 Tbs Parsley, chopped

• 1 tsp Salt

• ½ tsp Paprika

• ½ tsp Lemon Peel

• 1 Tbs Worcestershire Sauce

• ½ tsp Allspice

• 2 cups stock

• 1 cup "Gravy"

• 1 Tbs Sherry

Directions:  

1. Sauté onions until golden in 1 tablespoon of butter

2. Mix all ingredients except stock and butter.

3. Shape mixture into 1 inch balls

4. Brown in remaining butter

5. Simmer closely covered for about 15 minutes in stock

6. Make gravy

7. Reheat the meat balls in the gravy

8. Serve in chafing dish with toothpicks

Clams

Stuffed Clams a'la Mexico

Ingredients:  

• 12 little neck Clams

• 3 slices of bacon, chopped fine

• 3 Shallots, chopped fine

• 2 Cloves of Garlic, crushed

• ¼ cup Green Pepper, diced fine

• 1 Tbs Diced Pimentos

• 1 Tbs Chili Paste

•   Cooking Salt

Directions:  

1. Preheat oven to 450°F

2. Fry bacon and shallots until the shallots are wilted

3. Add the garlic, peppers and the pimentos and continue to cook for another 5 minutes.

4. Add the chili paste, stir and set aside

5. Meanwhile open the clams and discard one side of the shell

6. Place a layer of cooking salt in a baking dish

7. Arrange the clams on the salt and top with a teaspoon of the onion and bacon mixture

8. Bake for about 10 minutes

Serves 2

Oysters Rockefeller

Ingredients:  

• 12 Oysters

• ½ lb Fresh Spinach

• ¼ cup Coarsely Chopped Celery

• ¼ cup Coarsely Chopped Green Onions

• ¼ cup Finely Chopped Parsley

• 1 Tbs Finely chopped Parsley

• 1 Large Clove of Garlic, crushed

• 1 Anchovy Fillet

• 2 Tbs Unsalted Butter

• 2 Tbs All Purpose Flour

• ¼ cup Heavy Cream

• ¼ tsp Tabasco

• ¼ cup Grated Parmesan Cheese

• 2 Tbs Rum

• ¼ tsp Salt

•   Freshly Ground White Pepper

Directions:  

1. Preheat oven to 450°F

2. Open the oysters, leaving them on the half shell

3. Reserve the oyster liquid

4. Arrange them in a baking dish; chill until ready to use

5. Pick over the spinach and remove tough stems and blemished leaves

6. Rinse well and place in saucepan, cover and cook, stirring until wilted

7. Drain well and squeeze to remove all moisture

8. Place in blender, place spinach, celery, green onions, parsley, garlic and anchovy fillet

9. Blend until smooth

10. In a skillet, heat 1 tablespoon of butter, add spinach mixture

11. Cook and stir for about 1 minute

12. Heat remaining butter, add flour, blend

13. Add the oyster liquid, stirring briskly

14. Stir in the cream and rum

15. Add the spinach mixture and cheese

16. Blend well and let cool

17. Add salt and pepper

18. Spoon equal amounts of the mixture over the oysters

19. Bake for 20 to 25 minutes or until piping hot

Serves 2

Oysters Bienville

Ingredients:  

• 36 Oysters on the Half Shell

• 12 finely chopped mushrooms

• ½ lb Seasoning bacon

• 1 bunch Green Onions, diced fine

• 2 Sweet Red Peppers, diced

• ¼ lb Fresh Shrimp, diced

• 2 Cloves of Garlic, crushed

• 1 tsp Cayenne Pepper

•   Kosher Salt & Freshly Ground Pepper

• 1 qt Heavy cream

•   White cheddar cheese, shredded

Directions:  

1. Sauté all ingredients, except cream (and the oysters), in butter or olive oil which should cover the bottom of the pan.

2. When shrimp turns pink, drain off excess liquid.

3. Add heavy cream.

4. Simmer over medium heat stirring occasionally, until volume is reduced by half (approximately 13 to 15 minutes).

5. Top oysters on the half shell

6. Add shredded white cheddar

7. Bake at 350°F until tops turn golden brown (approximately 7 minutes)

Recipe can be used to top crabmeat for an excellent crabmeat casserole

Crab

Deviled Eggs with Crab

Ingredients:  

• 6 Eggs

• 1 tsp Lemon Juice

• 2 Tbs Olive Oil

• 1 Tbs Chopped Flat Parsley.

• ¼ tsp Cayenne Pepper

• ¼ tsp Old Bay Spice

• 1 Tbs Minced Green Onions

• 1 Tbs Capers, drained

• ½ lb Lump Crab meat

•   Kosher Salt and freshly Ground Pepper to taste

Directions:  

1. Hard boil eggs by putting in saucepan and covering with 1½ inch of water

2. Bring to boil, remove pan from heat and let stand for 12 minutes

3. Put eggs in cold water

4. Crack and peel

5. Halve eggs and scoop out yolks into bowl

6. Using fork mash yolks with olive oil, lemon juice, cayenne pepper and Old Bay spice

7. Stir in capers, parsley and green onions

8. Fold in crabmeat.

9. Season with salt and pepper

10. Carefully fill egg halves

Makes 12

Hot Artichoke Crabmeat Dip

Ingredients:  

• 1 pkg (8oz) cream cheese softened

• 1 cup "Mayonnaise"

• 1 garlic clove, pressed

• 1 can (14 oz) artichoke hearts in water, drained and chopped

• 8 oz crabmeat, chopped

• ½ cup grated fresh parmesan cheese

• ½ cup thinly sliced green onions with tops

• ¼ cup chopped red bell pepper

• 1 tsp. lemon zest

• ¼ tsp ground pepper

Directions:  

1. Preheat oven to 350°F, combine cream cheese, mayonnaise and mix well.

2. Press garlic into mixing bowl.

3. Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest, and black pepper. To mixing bowl; mix well.

4. Spoon mixture into 2 quart casserole.

5. Bake 25-30 minutes until golden brown around the edges.

6. Sprinkle with red bell pepper and additional green onions.

7. Serve with crackers.

Crab, Shrimp and Mushroom Dip

Ingredients:  

• 2 Tbs unsalted Butter

• ¼ cup minced Celery

• ¼ cup minced Onion

• 1 tsp crushed Red Pepper Flakes

• 2 cups Heavy Cream

• 1½ cup sliced White Mushrooms

• 1 cup Blue Crab

• 1 cup small Shrimp, cooked

• ¼ tsp Salt

• 1 cup shredded Cheddar cheese

• 1 cup shredded Monterey jack cheese

• 2 Green Onions, sliced

• 2 loaves Italian bread

• ½ cup Butter, melted (1 stick)

• ½ tsp dried Parsley flakes

• ¼ tsp Garlic Powder

Directions:  

1. Melt 2 Tablespoons of butter over low heat in a large saucepan.

2. Add celery, onions and red pepper flakes and

3. Simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don't want the ingredients to turn brown, rather you want them to slowly cook until the celery softens and the onions begin to turn translucent.

4. Add cream, mushrooms, crab, shrimp and salt to the pan.

5. Turn the heat up a bit until the liquid begins to bubble,

6. Bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about ½ the volume and becomes thick.

7. Watch the saucepan carefully to make sure the mixture doesn't bubble over.

8. Set oven up to broil.

9. Prepare the bread by cutting the loaves into ½-inch thick slices.

10. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl.

11. Brush some of this garlic butter on each side of each bread slice.

12. Toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.

13. When the dip has thickened pour it into an 8x8-inch casserole dish.

14. Combine the shredded cheddar and jack cheese and sprinkle the cheese mixture over the dip.

15. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top.

16. Serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.

Serves 6 to 8

Crab Crostini

Ingredients:  

• ½ lb Lump Crab Meat, picked for shells

• ½ cup Diced Red Pepper

• 2 Tbs "Mayonnaise"

• 2 Tbs Chopped Parsley

• 1 Tbs Chopped Chives

• 1 Tbs Lime Juice

• 1 Tbs Dijon Mustard

• 2 tsp Grated Parmesan

• ½ tsp Tabasco

• 16 Slices Italian Bread

Directions:  

1. Preheat the broiler. Line a broiler pan with foil

2. In a medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Tabasco and blend well

3. Spread 1 tablespoon of the mixture on each slice of bread

4. Place the crostini on the broiler pan and broil 4 inches from the heat for 5 to 6 minutes or until lightly browned

Serves 8

Crab Pate

Ingredients:  

• 1 envelope unflavored gelatin

• ¼ cup Warm Water

• 1 lb Cream Cheese

• 2 Tbs Green Pepper, finely diced

• 2 Tbs Green Onions, finely diced

• 2 Tbs "Mayonnaise"

• 1 tsp Lemon Juice

• 1 tsp Worcestershire

• 1 tsp Tabasco

• 1 Tbs Clam Juice

• ½ lb Lump Crab Meat, picked for shells

•   Pam Spray

Directions:  

1. In a small saucepan, sprinkle gelatin over warm water and let stand for a minute or two

2. Stir over low heat until gelatin is completely dissolved

3. Soften cream cheese to room temperature

4. Beat in mixer at slow speed until creamy consistency

5. Add green pepper, green onions, mayonnaise, lemon juice, Worcestershire, Tabasco and clam juice and mix well

6. Pour dissolved gelatin over mixture and mix well

7. Gently fold crab meat into the mixture

8. Spray a mold with Pam

9. Spoon mixture into the mold

10. Chill until set

Serves 2

Chesapeake Bay Crab Stuffed Mushrooms

Ingredients:  

• 24 Large Mushrooms

• 3 Tbs Unsalted Butter

• 1 Small Onion, finely chopped

• 1 Large Celery Stalk, finely chopped

• 8 oz Fresh Lump Crabmeat

• 1 Tbs Flour

• ¼ tsp Freshly Ground White Pepper

• 1 cup Milk

• 2 Tbs Sherry

• 2 Slices, White Bread, crumbed

• 2 Tbs Freshly chopped Parsley

Directions:  

1. Preheat oven to 400°F

2. Remove stems from mushrooms by gently wiggling and twisting

3. Chop Stems

4. Arrange caps cavity side up in 15½ x 10½ Jelly roll pan

5. Melt butter over medium heat

6. Add onion, celery and mushroom stems

7. Gently fry until golden brown

8. Meanwhile pick over crabmeat to remove any cartilage

9. Sprinkle in flour, salt and pepper

10. Mix and cook for 1 minute

11. Gradually add milk, and then sherry

12. Bring to boiling, stirring constantly

13. Remove from heat

14. Stir in bread crumbs, crab and one tablespoon parsley

15. Stir to mix well and break up crabmeat

16. Fill the cavities with the crabmeat mixture

17. Spray large sheet of Foil with non-stick cooking spray

18. Place foil, sprayed side down, over mushrooms

19. Bake for 10 minutes

20. Remove foil

21. Bake for 10 minutes more

Serves 8

Mussels

Mussels with Arugula and Garlic

Origin: American

Ingredients:  

• 1 lb Mussels

• 4 Cloves of Garlic, finely chopped

• 2 Shallots, finely chopped

• ¼ cup Heavy Cream

• ½ cup White Wine

• ½ cup Chopped Tomatoes

• 1 cup Arugula

• 3 Tbs Unsalted Butter

•   Kosher Salt and freshly ground Black Pepper to taste,

Directions:  

1. Heat melt 1 teaspoon butter in sauté pan and

2. Gently sauté, garlic, shallots, mussels, wine and cream

3. Cover pan and cook for 2 minutes

4. Uncover pan and add tomato and remaining butter.

5. Cook until liquid is reduced by ½

6. Add arugula

7. Cook for a further 2 minutes.

8. Service in large bowl with crusty French bread.

Serves 2

Scallops

Pan-Seared Scallops with Thai Sauce

Origin: Thailand

Ingredients:  

• 16 medium

• 4 Tbs oil for frying

•   Salt and pepper

Directions:  

1. Rinse scallops and pat dry.

2. Place on a clean, dry surface.

3. Warm a large frying pan over medium-high heat (allow pan to warm up at least 1 minute).

4. While the pan is warming up, use a paper towel or clean tea towel to gently dab any remaining moisture from the scallops.

   Tip: The scallops must be very dry before frying in order to achieve a good sear.

5. Add 2 Tablespoon oil to the frying pan and swirl around.

6. Gently place the scallops in the pan, leaving enough space between so you'll have room to turn.

7. Allow the scallops to cook undisturbed for at least 2 minutes (trying to turn them too early will cause skin to tear). Larger scallops may take as long as 3-4 minutes per side.

8. While scallops are cooking, season with a pinch of salt and black pepper.

9. Gently turn the scallops.

10. Season once more with salt and pepper. Scallops are done when both sides have a nice crispy-looking crust and are firm to the touch.

11. Remove scallops from the pan and place on paper towel or clean tea towel to drain.

12. Place the scallops on a bed of lettuce and herbs such as fresh coriander and basil.

13. Pour or spoon the sauce over the scallops and serve with wedges of fresh cut lime

Thai Sauce:  

Ingredients:  

• 6 Tbs good-tasting olive oil

• 2 Tbs fish sauce

•   Juice of ½ lime

•   Handful of fresh basil, chopped

• 1 fresh red chilie, minced or 1/4 red bell pepper) chopped

• ½ tsp. cayenne pepper (if not using fresh chili)

• 4 cloves garlic, finely minced

• 4 Tbs coconut milk OR 2 tsp. butter

• ½ tsp. sugar (optional)

Directions:  

1. Place all sauce ingredients in a sauce pan over medium heat-high.

2. Stirring occasionally, warm the sauce for 1-2 minutes only - just long enough to bring out the flavor of the garlic and turn the fresh chili (or bell pepper) bright red. Avoid cooking the sauce.

3. Remove from heat and taste-test, adding a little more fish sauce if not salty enough (1 tsp.), or a little more lime juice if too salty. Add a little sugar if too sour.

Serves 8

Seviche

Ingredients:  

• 1 lb Bay or Sea Scallops

• "Seviche Marinade"

Directions:  

1. Marinate scallops in the refrigerator overnight

Serves 2

Dressing:  

Ingredients:  

• ¼ cup Red Onion, finely chopped

• ¼ cup Cucumber, finely diced

• 1 Tbs Capers

• 1 Tbs "Cornichons" finely chopped

• 2 Tbs "Mayonnaise"

•   Dash of Wine Vinegar

•   Kosher Salt & Freshly Ground Pepper

Directions:  

1. Combine the dressing ingredients

Serves 4

Shrimp

Lemongrass Shrimp Skewers

Origin: America

Ingredients:  

•   "Thai Shrimp Marinade"

• 1½ lb. medium shrimp, peeled and deveined

• 4 Lemongrass stalks

Directions:  

1. Put marinade in larger container.

2. Add the shrimp and stir to coat evenly with the marinade.

3. Cover and refrigerate for 1 to 2 hours.

4. Trim the top and root end of the lemongrass stalks, then carefully cut each stalk lengthwise into 2 pieces.

5. Remove the shrimp from the marinade; discard the marinade.

6. Thread the shrimp onto the lemongrass stalks.

7. Preheat grill on high heat.

8. Spray the grill with nonstick cooking spray.

9. Place the skewers on the grill and cook until the shrimp are opaque throughout, about 2 minutes per side.

10. Arrange the skewers on a warmed platter and serve immediately.

Serves 4

Shrimp Bourguignon

Origin: France

This really one of Ray's own inspired by his love for escargot and Betsy's love of shrimp.

Ingredients:  

• ½ lb unsalted butter, soft

• ¼ cup chopped Italian parsley

• 1 Tbs shallots, chopped fine

• 1 Tbs garlic, minced

• ¼ tsp. fresh thyme leaves

• 1 Tbs brandy

• 1 tsp lemon juice

• ½ tsp Kosher salt

•   Pinch of Cayenne Pepper

• ¼ cup bread crumbs, fresh white, trimmed of crusts

• 12 medium shrimp shelled and deveined.

• 8 small button mushrooms

• ½ cup white wine

• 1 Tbs Chopped Chives (optional)

Directions:  

1. Simmer mushrooms for 5 minutes in white wine.

2. Combine all ingredients down to the cayenne pepper and mix well.

3. Fold in the bread crumbs.

4. Place about 1 tablespoon of butter in a ramekin,

5. Then place 3 shrimp and 2 mushrooms in each ramekin

6. Seal with a tablespoon of butter

7. Preheat oven to 450°F

8. In all methods use a baking pan as an under-liner to prevent the butter from spilling on the oven bottom.

9. Cook for 10 minutes until hot and bubbly,

10. The finished dish should be served very hot, and sprinkled with a teaspoon of chopped chives.

11. Serve with warm baguettes to sop up the juices and butter.

Makes 4

Shrimp Bruschetta

Origin: America

Ingredients:  

• 1 (12-ounce) French baguette

• 1 lb fresh medium Shrimp, very lightly cooked and finely chopped

• 2 tsp Old Bay Seasoning

• ½ tsp Garlic Powder

• 1 plum Tomato, seeded and finely chopped

• 2 Tbs finely chopped green onion

• 2 tsp olive oil

• 1 egg white

• 3 to 4 Tbs mayonnaise

Directions:  

1. 1. Preheat broiler.

2. 2. Cut baguette into 24 (½-inch-thick slices.

3. Place on a baking sheet, and broil until lightly toasted, 4 to 5 minutes per side.

4. Let cool.

5. Preheat oven to 350°,F.

6. In a medium bowl, combine shrimp, Old Bay Seasoning, garlic powder, tomato, green onion, olive oil, and egg white, mixing until blended.

7. Spread each slice thinly with mayonnaise, and then

8. spoon shrimp mixture evenly over bread slices.

9. Bake until heated through and lightly browned, 10 to 12 minutes

Yield: 24 servings

Shrimp Dumplings

Origin: China

Sauce:  

Ingredients:  

• ½ cup Water

• ¼ cup Light Soy Sauce (Superior Soy)

• 2 Tbs Sugar

• 1 Tbs Rice Vinegar

• 1 Tbs Chopped Green Onion (green part only)

• ½ tsp Chili Oil

Directions:  

1. Make dipping sauce by simmering ingredients over medium heat for 1 minute.

2. Remove the sauce from the heat and set it aside to cool.

Filling:  

Ingredients:  

• ½ lb raw Shrimp (peeled and deveined)

• 1 Tbs finely minced Carrot

• 1 Tbs finely minced Green Onions

• ½ tsp minced fresh Ginger

• ½ tsp minced fresh Garlic

• ¼ tsp salt

• ¼ tsp sugar

• 8 Wonton wrappers

• 1 egg, beaten

Directions:  

1. Make shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste.

2. Add carrot, green onions, ginger, garlic, salt, and sugar and pulse the food processor a couple times to mix.

3. Measure a heaping Tbs of this filling into the center of a wonton wrapper.

4. Brush additional beaten egg on each of the top four edges. Bring two opposite corners up to meet in the middle and press together over the filling. Bring the other two opposite corners up and pinch all the edges together making a square package with sealed edges. Repeat with the remaining ingredients and let the dumplings sit for about ten minutes in the refrigerator so that the "egg glue" sets up.

5. Prepare a steamer with hot water.

6. When the water is simmering and steaming nicely drop in the dumplings (four at a time if your steamer is small) and steam them for 15 minutes.

7. Heat up some vegetable oil that's about ¼ inch deep in a skillet over medium heat.

8. When the oil is hot place the steamed dumplings with the flat side down in the oil and sauté for a couple of minutes or until the bottom is golden brown. Serve with the dipping sauce.

Serves 2 to 4 (makes 8 dumplings).

Broiled Shrimp Cockaigne

Origin: Italy

Ingredients:  

• 1 lb Shrimp

• 3 Cloves of Garlic, crushed

• 1 cup of Olive oil

• ½ cup Sauterne or dry White Wine

• Juice of ½ Lemon ( ½ Tbs juice)

• 3 Tbs Parsley and Basil chopped together

• 1 tsp Salt

• ¼ tsp Pepper

Directions:  

1. Marinate Shrimp for several hours (or overnight) in refrigerator.

2. Broil Shrimp for about 10 Minutes. DO NOT overcook!!!!

3. Serve with "Cocktail Sauce" or lemon butter.

Ecuadorian Shrimp Seviche

Origin: Ecuador

Ingredients:  

• 1 lb Shrimp, peeled and cleaned

• 1 large Tomato, roasted, peeled and seeded

• 2 Jalapeno Peppers, roasted, peeled and seeded

• 2 Red Peppers, roasted, peeled and seeded

• 1 Small Onion or Shallot, roasted

• ½ cup Lime Juice

• ½ cup Orange Juice

• ¼ cup Tomato Juice

• 1 dash Tabasco

• 2 tsp Sugar

•   Kosher Salt to taste

•   "Garnish"

Directions:  

1. Place the shrimp in boiling water for 1 minute or until pink

2. Remove to ice bath, cool and drain

3. Place all other ingredients in blender and liquefy

4. Pour over shrimp and marinate shrimp for at least one hour

5. Toss with Garnish and serve on lettuce

Garnish:  

• 1 Small Red Onion

• 2 Tbs Chives Chopped

• 2 Tbs Green Onions, Chopped

• 1 Large Tomato, Chopped

• 5 Cilantro Leaves

Serves 4

Potted Shrimp

Origin: England

Ingredients:  

• 2 Sticks (½ lb) Unsalted Butter

• 1 tsp Mace

•   Pinch Cayenne Pepper

•   Pinch Freshly Ground Nutmeg

• ½ tsp Salt

• 1 lb Fresh Small Shrimp, cooked and shelled

Directions:  

1. Clarify 1 stick of butter by melting slowly in a saucepan

2. Skim off the surface foam and let butter cool slightly off the heat for a couple of minutes

3. Spoon the clear butter on top into a medium skillet

4. Discard milky solids at the bottom of the saucepan

5. Melt the other stick of butter over moderate heat in a medium saucepan

6. When the foam begins to subside, stir in mace, cayenne, nutmeg and salt

7. Add the cooked shrimp, stirring with a spoon to coat them evenly

8. Spoon the shrimp and butter mixture into storage container

9. Seal by pouring the clarified butter in a thin layer over the shrimp

10. Refrigerate for 6 hours or overnight

11. Serve with melba toast or cracker thins

Shrimp Rounds

Origin: England

Ingredients:  

• ½ lb Unsalted Butter

• 1½ cup All Purpose Flour

• ½ cup Sour Cream

• ½ cup shredded Cheddar Cheese

Pastry:  

Directions:  

1. In bowl, cut butter into flour until mixture resembles small crumbs.

2. Stir in sour cream and Cheddar Cheese.

3. Chill 4 hours or overnight.

4. Preheat oven to 350°F

5. Working with half the dough at a time, roll out on floured surface until 1/16 inch thick.

6. With 2 inch floured cutter, cut out 24 rounds.

7. With 1 inch floured cutter, cut out center of 16 rounds.

8. Place remaining 8 rounds on baking tray.

9. Brush these with milk.

10. Place 8 of the remaining rounds on top.

11. Brush these with milk.

12. Place the 8 remaining rounds on top making 3 layers in all.

13. Repeat with the remaining half of the dough.

14. Bake for 22 to 25 minutes.

15. Remove and cool on wire rack.

Filling:  

Ingredients:  

• ½ lb pkg Cream Cheese, softened

• ¼ cup Milk

• 1 tsp Lemon Juice

• 1 tsp Worcestershire Sauce

• ½ tsp dried Dill weed

• 1/8 tsp Garlic powder

• 4½ oz can small Shrimp, drained

Directions:  

1. Beat together cream cheese and milk.

2. Add lemon juice, Worcestershire Sauce, dill weed, and garlic.

3. Stir in half the shrimp.

4. Cover and chill.

Just before serving, fill rounds with shrimp and cheese filling. Top with remaining shrimp.

Filled rounds may be kept up to 2 hours in refrigerator. Remove 10 minutes before serving.

Swedish Pickled Shrimp

Origin: Sweden

Ingredients:  

• 3 lb Shrimp peeled

• ½ cup Celery Tops

• ½ cup Pickling Spice

• 3 Tbs Old Bay Spice

•   "Pickled Shrimp Marinade"

Directions:  

1. Bring water, celery, picking spice, and Old Bay Spice to boil.

2. Boil together for 5 minutes.

3. Add Shrimp and bring back to boil.

4. Boil for 1-2 minutes until just pink Do not overcook

5. Drain shrimp

6. Marinate overnight.

7. Serve with "Cocktail Sauce"

Pickled Shrimp Marinade:  

Ingredients.:  

• 2 cups sliced Onion

• 7 Bay Leaves

• 2 cups Olive or Salad Oil

• 1 cup White Vinegar

• 3 Tbs Capers and juice

• 3 tsp Celery Seed

• 1 tsp Salt

• ½ tsp Tabasco

Directions:  

1. Mix all the ingredients

Salmon

Salmon Ball

Origin: America

This came from someone who worked with Pam.

Ingredients:  

• ½ lb Cream Cheese

• ¼ lb Cheddar Cheese

• ¼ cup Sour Cream with Onion Salad Dressing (from packet)

• 7½ oz can Salmon

Directions:  

1. Mix all ingredients with mixer until creamy.

2. Refrigerate for 3 to 4 hours.

3. Form into a ball.

4. Sprinkle with dill weed or parsley.

5. Serve with crackers.

Gravid Lax (Swedish Marinated Salmon)

Origin: Sweden

Ingredients:  

• 2 Salmon Steaks Tail Filets

• ¼ cup Non Iodized Salt

• ¼ cup Sugar

•   Freshly Ground Black Pepper

•   Fresh Dill

Directions:  

1. Combine salt and sugar with plenty of ground black pepper

2. Rub filets well with salt and sugar mixture

3. Lay one filet in the center of large piece of plastic wrap

4. Cover with the fresh dill

5. Lay second filet on top

6. Wrap tightly

7. Wrap package in foil

8. Place in shallow casserole

9. Place a weight on top

10. Marinate for 48 hours turning once

Serving:  

1. Serve as an appetizer with "Swedish Mustard Sauce" and bread or Swedish Vasa Bread

2. With Salad

Vegetables

Spinach-Cheese Swirls

These can be assembled up to one week before serving and arranged on sheets the night before.

Ingredients:  

• 1 17¼ oz pkg frozen puff pastry

• 5 Tbs Unsalted Butter

• 1 Egg, beaten

• 1 Tbs Water

• ½ cup Shredded Muenster or Monterey Jack cheese (2 oz)

• ¼ cup Grated Parmesan cheese

• 1 Green Onion, Chopped

• ¼ tsp Garlic Powder

• 1 pkg Frozen Chopped Spinach

Directions:  

1. Thaw out the puff pastry sheets

2. Preheat oven to 400°F

3. Mix egg and water

4. Mix Muenster cheese, Parmesan cheese, onion and garlic and set aside

5. Unfold pastry on lightly floured surface

6. Brush with egg mixture

7. Top with cheese mixture

8. Starting at one side, roll up like a jelly roll

9. Cut into ½ inch slices (20)

10. Bake until golden brown, about 15 minutes

Makes 20 appetizers

Mushroom Palmiers

These can be assembled up to one week before serving and arranged on sheets the night before.

Ingredients:  

• 5 Tbs Unsalted Butter

• 1¼ lb Mushrooms, finely chopped

• 1½ medium Onions, finely chopped

• 1 tsp fresh Lemon Juice

• 2 Tbs flour

• 1½ tsp dried thyme, crumbled

• 3 frozen puff pastry sheets

• 2 eggs beaten with 4 tsp Water for glaze

Directions:  

1. Melt butter in heavy skillet over medium-high heat

2. Add mushrooms and onions and cook until juices evaporate, stirring occasionally, about 8 minutes

3. Mix in lemon juice, and then flour and thyme

4. Stir 2 minutes

5. Season with Salt & Freshly Ground Pepper

6. Cool

7. Thaw out the puff pastry sheets

8. Roll out the puff pastry to 14 x 11 inch

9. Spread one third of mushroom mixture evenly over one pastry sheet

10. Starting from one short side, roll up jelly roll fashion to Center

11. Starting at second short side, roll up to center

12. Press sides together and transfer to baking sheet

13. Cover; chill until firm, at least one hour or overnight.

14. (Can be prepared 1 week ahead and frozen, Thaw slightly before continuing)

15. Preheat oven to 400°F

16. Using serrated knife, slice pastry into ¼ inch thick slices.

17. Keep chilled in between cooking batches

18. Arrange cut side down on ungreased baking sheets, spacing 1 inch apart (Can be prepared 1 day ahead. Wrap tightly and refrigerate)

19. Brush with glaze

20. Bake until golden brown, about 20 minutes. Serve warm

Makes about 5 dozen

Pickled Mushrooms a'la Grecque

Ingredients:  

• 1 lb fresh medium Mushrooms

• 1/8 tsp Thyme

• 2 or 3 whole Black Peppercorns

• 1/8 tsp Fennel seed

• 1 piece (1 inch) Bay Leaf

• 4 Cloves of Garlic, crushed

• 1 small Onion, chopped fine

• 3 Tbs Red Wine Vinegar

• 2 Tbs Olive Oil

• ¼ tsp Lemon Peel

• 3 tsp Seasoned Salt

• ½ tsp parsley

Directions:  

1. Wash mushrooms in cold water; trim off tip of the stalk.

2. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan.

3. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley.

4. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes.

5. Pour mushrooms and marinate into glass jar or refrigerator dish.

6. Chill for several hours or, preferably overnight.

Serving day:   Drain and serve cold with party picks

Marinades, Sauces and Salad dressings

Barbecue Sauces

Chili's Baby Back Rib Sauce

This is Ray's variation of the commercial product

Ingredients:  

• 3 cups water

• 2 cups white vinegar

• 2 12 oz tomato paste

• 2 Tbs yellow mustard

• 8 oz dark brown sugar

• 1 Tbs liquid smoke hickory flavoring

• 3 tsp salt

• 1 Tbs onion powder

• 1 Tbs garlic powder

• 1 tsp paprika

Directions:  

1. Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.

2. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

Masterpiece Barbecue Sauce

• 1½ cups dark corn syrup

• 2 cans (10½ oz) tomato sauce

• 1 cup vinegar

• ½ cup molasses

• 8 oz dark brown sugar

• 2 Tbs liquid smoke

• 1 tsp salt

• 1 Tbs onion powder

• ½ tsp pepper

• 1 tsp paprika

• 1 Tbs garlic powder

Directions:  

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.

2. Bring mixture to a boil, and then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.

3. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.

Makes 1½ cups.

Kebab Sauce

This one from Awful Arthur's Restaurant in Kill Devils Hills, NC. It can be used for fish, meat, or chicken. Marinate for two hours.

Ingredients:  

• ½ cup Canola Oil

• 2 Tbs Worcestershire

• 2 Tbs Light Soy Sauce (Superior Soy)

• 1 Clove of Garlic, crushed

• 2 Tbs Lemon Juice

• ¼ tsp Chopped Oregano

• ¼ tsp Crushed Red Pepper

Directions:  

1. In a small saucepan combine ingredients

2. Bring to boil and simmer uncovered for 30 minutes

Eastern North Carolina Barbecue Sauce

Ingredients:  

• 1 cup White vinegar

• 1 cup Cider vinegar

• 1 Tbs Sugar

• 1 Tbs Crushed red pepper flakes

• 1 Tbs Tabasco sauce

• ½ tsp Salt

• ¼ tsp Freshly Cracked black pepper

Directions:  

1. Mix Ingredients in blender and keep in refrigerator for up to 2 months

Lexington Barbecue Sauce (Western North Carolina Style)

This is the Western North Carolina barbecue sauce for pork. This is Ray's variation.

Ingredients:  

• 1½ cups White or Cider Vinegar

• 1 cup Ketchup

• ½ tsp Cayenne Pepper

• ½ tsp Ground Ginger

• 2 tsp Crushed Red Pepper

• 3 Cloves of Garlic, crushed

• 1 Tbs Sugar

• ½ cup Water

Directions:  

1. Mix in the blender

2. Brush on pork during the cooking

Texas Beef Bar-Q-Que Sauce

Ingredients:  

• 12 ounces Beer

• 12 ounces Tomato Sauce

• 1/2 cups chopped Onion

• 6 cloves Garlic, minced

• ¼ cup Worcestershire sauce

• ¼ cup Ketchup

• 2 Tbs Light Brown Sugar

• 1 Tbs Lemon Juice

• 1 Tbs Paprika

• 2 tsp Dry Mustard

• 1 tsp Salt

• ½ tsp Tabasco

• ½ tsp Ground Black Pepper

Directions:  

1. In a medium saucepan, combine beer, tomato juice, chopped onion, garlic, Worcestershire sauce, ketchup, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, salt and pepper.

2. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1½ cups.

Makes 1½ cups

Salad Dressings

Blue Cheese Dressing

This comes from the NCSU Faculty Club

Ingredients:  

• 1½ cups "Mayonnaise"

• 1 cup buttermilk

• 2 Tbs sour cream

• 8 oz blue cheese, crumble or more to taste

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp Tabasco, or to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried minced onion

Directions:  

1. Place all ingredients in a sealable container and stir or cover and shake vigorously.

2. Refrigerate for at least 4 hours before serving. (24 hours is optimal refrigeration to allow all the flavors to blend.)

Creamy Tarragon Mustard Dressing

Origin: America

Ingredients:  

• 1 whole Egg

• 1 Egg yolk

• 2 Tbs prepared Tarragon mustard, or Dijon-style mustard

• 2 Tbs Tarragon vinegar

• 1 tsp crumbled dried Tarragon

•   Kosher Salt and freshly ground black pepper to taste

• 1 cup Olive oil

Directions:  

1. In a blender, or in the bowl of a food processor fitted with a steel blade, combine whole egg, egg yolks, mustard, vinegar and tarragon.

2. Season to taste with salt and pepper and process for 1 minute.

3. Measure out the oil and with the motor still running, dribble the oil into the processor or blender in a slow, steady stream Shut off the motor, scrape down sides, taste, and correct seasoning.

4. Transfer to a storage container, cover, and refrigerate until ready to use.

Makes 2 Cups

French Dressing (Sauce Vinaigrette)

Ingredients:  

• ¼ tsp Salt

• 1/8 tsp freshly ground Pepper

• ¼ cup Vinegar

• 2 Tbs Lemon Juice

• ½ tsp Dijon Mustard

• 1 cup Olive Oil

Directions:  

1. Put all ingredients except the oil in a jar

2. Shake until all these ingredients are mixed

3. Add the oil gradually, shaking between additions

Dijon Vinaigrette

Ingredients:  

• ¼ cup Dijon Mustard

• 1 cup Olive Oil

• ¼ cup Red Wine Vinegar

• 1 Tbs Shallot, finely chopped

• 1 Clove of Garlic, crushed

• ¼ tsp Salt

• 1/8 tsp freshly ground Pepper

Directions:  

1. Put all ingredients in a blender

2. Mix until all these ingredients are well mixed

Yield: 1½ Cup

Fresh Basil Vinaigrette

This has become one of our signature recipes using home grown basil.

Ingredients:  

• ¾ cup olive oil

• 2 cups chopped fresh basil

• 1 Shallot, peeled

• 1 clove garlic clove, peeled

• ¼ cup red wine vinegar

• ¼ cup water

• ½ tsp salt

• ¼ tsp pepper

• 2 tsp Dijon mustard

Directions:  

1. Heat ½ cup of oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes.

2. Turn off heat and steep 5 minutes.

3. Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds.

4. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds.

5. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.

Yield: 1½ Cups

Japanese Ginger Salad Dressing

Origin: Japan

Ingredients:  

• 4 Tbs Rice Wine Vinegar

• 6 Tbs Canola oil

• 2 tsp Sesame oil

• 2 tsp Thin Soy Sauce

• 1 tsp Sugar

• 2 tsp Rice Wine or Sake

• 2 tsp Grated Ginger

• 1.Clove of Garlic (minced)

Directions:  

1. Mix all the ingredients other than oil in a bowl.

2. Add oil gradually into a bowl and mix well.

Yield: ½ Cup

Mayonnaise

Ingredients:  

• 2 Eggs

• 1 Clove of Garlic, crushed

• 1 tsp Dry Mustard

• 1 tsp Salt

•   Freshly ground Black Pepper

• 1 cup Canola Oil

• 2 Tbs White Wine Vinegar

Directions:  

1. Put the eggs, garlic, mustard, salt, and pepper in Blender

2. Cover and process on MIX

3. Remove feeder cap and add the oil in a steady stream

4. Add the vinegar

5. Process until thick

Yield: 1 Cup

Poppy seed Dressing

This dressing has an intense flavor; you will not need much, maybe 3 tablespoons per serving. Remaining dressing will keep refrigerated for 10 days.

Ingredients:  

• 1 cup Honey

• 1¼ tsp Salt

• ½ cup Wine Vinegar

• 1¼ tsp Dried Mustard

• 1¼ cup Olive Oil

• 1 Tbs Grated Onion

• 2 tsp Poppy seeds

Directions:  

1. Combine honey, salt, vinegar, salad oil, onion, mustard and poppy seeds in a

2. 3 cups or larger jar.

3. Cover and shake well to mix.

4. Shake before serving.

Makes 2½ cups.

Ranch Dressing

Ingredients:  

• ½ cup "Mayonnaise"

• 1 cup sour cream (or substitute plain yogurt)

• ¾ cup buttermilk

• 3 Tbs minced red bell pepper

• 2 Tbs minced onion

• 2 Tbs minced fresh cilantro

• 1 Tbs minced garlic

• ½ tsp freshly ground black pepper

• ½ tsp salt

Directions:  

1. Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth.

2. Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well.

3. The dressing will keep for a week in a sealed container in the refrigerator.

Yield: 1½ Cups

Roasted Garlic Aioli

Origin: Italy

Ingredients:  

• 1 head of Garlic

• 1 tsp Olive Oil

• 1 cup Mayonnaise

• 1 Tbs fresh Lemon Juice

Directions:  

1. Preheat the oven to 400°F.

2. Slice the top off the head of garlic.

3. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil.

4. Wrap tightly.

5. Roast for 35 to 50 minutes, depending on the size of the garlic, until the garlic is soft and deep golden brown.

6. Let cool completely.

7. Squeeze the peel of each clove to release the garlic.

8. In a food processor, combine the roasted garlic, mayonnaise, and lemon juice.

9. Pulse until garlic is completely incorporated.

Yield: 1 Cup

Russian Dressing

Ingredients:  

• 1 cup "Mayonnaise"

• 1 Tbs Grated Horseradish

• 1 tsp Worcestershire Sauce

• ¼ cup Chili Sauce

• 1 tsp Grated Onion

Directions:  

1. Mix all the ingredients

2. Serve on salads

Salad Cream

Ingredients:  

• 1 Egg

• ½ tsp Salt

• ½ tsp Dry Mustard (Colman's of course)

• ¼ tsp Paprika

• 1 Tbs Lemon Juice

• 1 Tbs Malt Vinegar

• 1 cup Olive or Salad Oil

Directions:  

1. Put the egg, seasonings, vinegar, lemon juice, and 4 Tbs of the oil in to Blender

2. Cover and process on MIX

3. Immediately remove feeder cap and add the remainder of the oil in a steady stream

4. Serve as usual.

Seafood Salad Dressing

Ingredients:  

• 3 Tbs "Mayonnaise"

• 1 Tbs Lemon Juice

• ½ tsp Dijon Mustard

• ½ tsp Worcestershire Sauce

• 1 tsp Capers

• 2 Drops Tabasco

Directions:  

1. Combine mayonnaise, lemon juice, mustard, Worcestershire sauce and Tabasco

2. Blend well

3. Add the capers

Simple Dressing

Ingredients:  

• ½ cup Olive Oil

• 2 Tbs White Wine Vinegar

• 2 Tbs Fresh Lemon Juice

• ¼ tsp Cinnamon

• ½ Dry Mustard

• ½ tsp Sea Salt

•   Kosher Salt & Freshly Ground Pepper.

Directions:  

1. Put all ingredients except the oil in a jar

2. Shake until all these ingredients are mixed

3. Add the oil gradually, shaking between additions

Thai Dressing

Origin: Thailand

Ingredients:  

• 1 clove garlic, minced very fine

• ½ tsp Garlic chile paste (adjust to your taste)

• 4 Tbs Thai fish sauce

• 2/3 cup water

• 1/3 cup rice or cider vinegar

• 3 to 5 Tbs sugar

Directions:  

1. Mix all ingredients in blender

Thousand Island Dressing

Ingredients:  

• ½ cup "Mayonnaise"

• 2 Tbs Ketchup

• 1 Tbs White Vinegar

• 2 tsp Sugar

• 2 tsp Sweet Pickle Relish

• 1 tsp finely minced White Onion

• 1/8 tsp Salt

• dash of Black Pepper

Directions:  

1. Combine all of the ingredients in a small bowl. Stir well.

2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Makes about ¾ cup.

Sauces for Chicken

Barbecue Sauce for Chicken

This is a very subtle barbecue sauce for chicken and pork. This is enough for one chicken.

Ingredients:  

• 2 Tbs Olive Oil

• 2 Cloves of Garlic, crushed

• ½ tsp Red Pepper Flakes

• 2 Tbs Dijon Mustard

• 4 Tbs Honey

• 6 Tbs Lemon Juice

• ½ cup Tomato Sauce

• 2 tsp Worcestershire Sauce

Directions:  

1. Heat oil in small pan

2. Add garlic and sauté over low heat 1 minute

3. Add red pepper flakes, mustard, honey, lemon juice, tomato sauce and Worcestershire Sauce

4. Simmer 5 minutes

Chasseur's Sauce

For chicken or duck. To make a white variation leave out the tomatoes

Ingredients:  

• 2 Tbs Olive Oil

• 8 Button Mushrooms sliced thin

• 1 Medium Shallot, chopped fine.

• 1 Clove Garlic crushed

• 3 Tbs Brandy

• ½ cup White Wine

• 2 cups "Chicken Broth"

• ½ cup Diced Tomatoes drained (optional)

• 1 Tbs Chopped Tarragon

• 1 Tbs Chopped Parsley

• 1 Tbs Rice Flour (optional)

• ½ tsp Salt

•   Ground Pepper to taste

• 3 Tbs unsalted butter

Directions:  

1. Sauté mushrooms until just started to brown

2. Reduce heat and add shallots and garlic

3. Cook for about one minute until softened

4. Remove pan from heat

5. Add brandy

6. Light brandy

7. Return pan to heat

8. Add wine and heat until liquid has evaporated

9. Add broth, tarragon, paisley and tomatoes and simmer until liquid reduced

10. Thicken if needed with rice flour

11. Add butter and heat until melted

12. Salt and pepper to taste

Dijonnaise Sauce

Ingredients:  

• 4 shallots

• 2 Tbs Unsalted Butter

• 2 cups heavy cream

• ¾ cup Dijon mustard

• 1 cup defatted chicken stock

• 1 cup white wine

•   Kosher Salt and pepper to taste

Directions:  

1. Finely chop shallots and place in a medium sauce pan

2. Sauté in butter until soft

3. Add cream, mustard, stock and wine

4. Bring to a boil

5. Lower heat to simmer and reduce by half. (Watch carefully as sauce reduces and stir occasionally. Reduction will take place quickly once it begins.)

6. Salt and pepper to taste.

Cumberland Sauce

This can served hot or cold with game or ham

Ingredients:  

• 1 cup Red Currant Jelly

• 1 Tbs chopped Shallots

• 1 Tbs Orange Zest

• 1 Tbs Lemon Zest

• 1 tsp grated Ginger

• 1 tsp English Mustard

• ½ cup Port Wine

• 2 Tbs Orange Juice

• 1 Tbs Lemon Juice

• 2 Tbs Grand Marnier

• ½ tsp Salt

•   Cayenne pepper

Directions:  

1. Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger.

2. Mix mustard in port and add to currant jelly.

3. Add Grand Marnier, orange and lemon juice and simmer for 5 to 10 minutes.

4. Season with salt and cayenne pepper.

Makes 1 ½ cups

Curried Ketchup

Origin: America

Ingredients:  

• 1 pt cherry tomatoes

• ½ cup red wine vinegar

• ¼ cup sugar

• 2 tsp curry powder

• 1 tsp salt

• ¼ tsp pepper

•   Pinch ground cloves

Directions:  

1. Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat.

2. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes.

3. Pour the mix into a food processor and pulse until smooth.

4. Let cool to room temperature before refrigerating.

5. Place in a decorative bowl to serve.

Yield: 1 cup

White Wine Mushroom Sauce

Ingredients:  

• 3 Tbs unsalted butter

• 3 shallots, minced (about ¾ cup)

• 1 Clove Garlic, crushed

• 6 oz shiitake or other mushrooms, stemmed, caps wiped clean with a damp towel, and thinly sliced

• 2 cups White wine

• 1 cup Chicken stock

• 1 tsp Rice Flour dissolved in 1 tablespoon White Wine

•   Coarse sea salt

•   Freshly ground Black Pepper

Directions:  

1. Melt 2 tablespoons butter in a heavy saucepan.

2. Add the shallots and garlic and cook over medium heat, stirring often, until soft but not brown, about 3 minutes.

3. Add the sliced shiitakes and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.

4. Add the wine and bring to a boil.

5. Briskly simmer the wine until reduced by half, about 5 minutes.

6. Add the stock and briskly simmer until the mixture is reduced to about 1½ cup and is the consistency of heavy cream, 5 to 10 minutes.

7. If necessary to thicken, whisk the rice flour-wine mixture into the sauce, and boil for 1 minute.

8. Remove the pan from the heat and whisk in the remaining 1 tablespoon butter.

9. Whisk in salt and pepper to taste; the sauce should be highly seasoned.

Sauces for Meat

Beekeeper's Jezebel Sauce

This sweet-and-spicy sauce is delicious served with pork tenderloin and grilled chicken or as a dipping sauce for fried shrimp.

Ingredients:  

• 1 jar apricot preserves

• ¼ cup "Chicken Broth"

• ¼ cup honey

• 3 Tbs Horseradish

• 1 Tbs chopped fresh parsley

• 2 Tbs Dijon mustard

• 1 tsp chopped fresh thyme

• ¼ tsp dried crushed red pepper

Directions:  

1. Whisk together all ingredients in a small saucepan.

2. Cook over medium heat, whisking frequently, 3 to 4 minutes or until thoroughly heated and sauce is a pourable consistency.

3. Use immediately, or store in an airtight container in refrigerator up to 1 week.

Curry Sauce

Ingredients:  

• 2 Tbs Unsalted Butter

• ½ cup Onion, chopped

• ½ cup Mushrooms, chopped

• ½ cup Celery, finely chopped

• ¼ cup Green Peppers, finely chopped

• 1 Apple, peeled and cubed

• 3 Cloves of Garlic, crushed

• 3 Tbs Curry Powder

• 1 can Diced Tomatoes

• ¼ cup "Chicken Broth"

• 1 Bay leaf

• ½ tsp Salt

•   Freshly Ground Pepper

Directions:  

1. Heat butter in a saucepan

2. Add onions, mushrooms, celery, apple and garlic.

3. Stir until wilted

4. Add curry powder

5. Stir

6. Add tomatoes, chicken broth, bay leaf, salt and pepper

7. Bring to the boil and simmer for 15 minutes

8. Discard the bay leaf

9. Put mixture through food processor and process to fine texture

Gravy

This served with all our beef roasts.

Ingredients:  

• 2 Tbs of meat drippings or fat

• 2 Tbs Flour

• 1 cup water from cooking vegetables or other available liquid.

Directions:  

1. Blend fat and flour to make Roux

2. Stir in liquid slowly stirring

3. Season with Salt & Freshly Ground Pepper to taste.

4. Heat gently until thickened

Horseradish Sauce

A good complement to corned beef. (See "Corned Beef")

Ingredients:  

•   "White Sauce"

• 4 Tbs Prepared Horseradish

• 2 Tbs Heavy Cream

• 1 tsp Sugar

• 1 tsp Dry Mustard

• 1 Tbs White Wine Vinegar

Directions:  

1. Prepare "White Sauce"

2. Mix the rest of the ingredients and stir

3. Remove the white sauce from the heat

4. Add the rest of the ingredients and stir

5. Reheat but do boil

6. Serve immediately

Mushroom Merlot Sauce

Ingredients:  

• 3 Tbs unsalted butter

• 3 shallots, minced (about ¾ cup)

• 1 Clove Garlic, crushed

• 6 oz shiitake or other mushrooms, stemmed, caps wiped clean with a damp towel, and thinly sliced

• 2 cups merlot or other full-bodied dry red wine

• 1 cup beef, veal, or chicken stock

• 1 tsp Rice Flour dissolved in 1 tablespoon Merlot (optional)

•   Coarse sea salt

•   Freshly ground black pepper

• 2 Tbs finely chopped Italian parsley

Directions:  

1. Melt 2 tablespoons butter in a heavy saucepan.

2. Add the shallots and garlic and cook over medium heat, stirring often, until soft but not brown, about 3 minutes.

3. Add the sliced shiitakes and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes.

4. Add the wine and bring to a boil.

5. Briskly simmer the wine until reduced by half, about 5 minutes.

6. Add the stock and briskly simmer until the mixture is reduced to about 1½ cup and is the consistency of heavy cream, 5 to 10 minutes.

7. If necessary to thicken, whisk the Rice Flour-wine mixture into the sauce, and boil for 1 minute.

8. Remove the pan from the heat and whisk in the remaining 1 tablespoon butter.

9. Whisk in salt and pepper to taste; the sauce should be highly seasoned.

10. Add chopped parsley and stir

Madeira Sauce

This served with Lamb

Ingredients:  

• ¼ cup Shallots, Chopped

• 2 Tbs Unsalted Butter

• 2 tsp Fresh (1 tsp dried) Rosemary

• 1 Bay Leaf

• ¼ cup Madeira (Red) Wine

• 1 cup Beef (or Lamb) Stock

Directions:  

1. In a heavy saucepan, sauté shallots in tablespoon of butter until soft but not browned

2. Stir in rosemary and bay leaf

3. Sauté over medium heat for two minutes

4. Add wine and simmer until reduced to two tablespoon

5. Add the beef stock and simmer until slightly thickened, about 10 minutes

6. Strain the sauce, discarding the vegetables

Whisky Jus

Ingredients:  

• 2 oz butter

• 2 oz chopped vegetables (e.g. carrot, leek, onion, celery)

• 4 Tbs Malt Whisky

• 1 pts beef stock

•   salt and pepper

Directions:  

1. Melt half butter in thick bottomed pan.

2. Add chopped vegetables and cook gently for 2-3 minutes.

3. Add malt whisky and flambé.

4. Add brown stock and reduce by two-thirds.

5. Remove from heat,

6. Strain out vegetables, season and whisk in remaining butter.

7. Keep warm without boiling.

Mustards

Dijon Mustard

Origin: France

Ingredients:  

• 2 cup dry White Wine

• 1 large Onion, chopped

• 2 cloves Garlic, minced

• 4 oz Coleman's dry mustard

• 2 Tbs Honey

• 1 Tbs Olive oil

• 2 tsp. Salt

•   Few drops Tabasco sauce

Directions:  

1. Combine wine, onion, and garlic in a saucepan:

2. heat to boiling.

3. Lower heat

4. Simmer for 5 minutes.

5. Pour mixture into a bowl: cool.

6. Strain into dry mustard in a saucepan, beating constantly with a wire whip.

7. Blend oil, honey, salt and red pepper sauce into mixture.

8. Heat slowly, stirring constantly, until mixture thickens: cool.

9. Place in a container (not metal): cover.

10. Chill at least 2 days to blend flavors.

Serves 2

Horseradish Mustard

Origin: England

Ingredients:  

• 3 Tbs Dry Mustard powder

• 2 Tbs Dry White Wine

• 1 Tbs Prepared Horseradish

• 1 tsp Coarse ground Mustard Seed

• ¼ tsp Salt

Directions:  

1. Put all ingredients in mini food processor and process until smooth

2. Store in refrigerator

Sauces for Pasta

Alfredo Sauce

Ingredients:  

• 6 Tbs Unsalted Butter

• 6 oz Heavy Whipping Cream

• ¼ lb Grated Parmesan Cheese

• ½ tsp Basil

• ½ tsp Oregano

• ½ tsp Parsley

• ½ tsp Red Pepper Flakes

• ½ tsp Garlic Powder

•   Freshly Ground Black Pepper

Directions:  

1. Melt butter in small saucepan

2. Add cream stirring until well blended

3. Add cheese and herbs slowly, stirring constantly until desired consistency is obtained

4. Remove from heat

5. Add pepper, salt, and garlic

6. Stir until smooth

Marinara Sauce

A very simple sauce that is a favorite of ours.

Ingredients:  

• 3 Tbs Olive Oil

• 1 Medium Onion, chopped fine

• 1 Medium Leek, sliced fine

• 6 Cloves of Garlic, crushed

• 3 cups Fresh Tomatoes, cored, peeled and cut into small cubes or 1 Can (14½ oz) Diced Tomatoes, drained

• 1 12oz can Tomato Sauce

• 2 Tbs Tomato Paste

• 1 cup "Chicken Broth"

• ½ cup Peppers, chopped

• 4 oz Mushrooms, sliced thin

• 1 tsp (½ tsp dried) Chopped Fresh Basil

• 1 tsp (½ tsp dried) Chopped Fresh Oregano

• 1 Bay Leaf

• 1 Tbs Worchester Sauce

• 1 tsp Salt

• ½ tsp Crushed Red Pepper

•   Freshly Ground Black Pepper

Directions:  

1. Place oil in a saucepan

2. Add the onion, leek and garlic and cook for about 3 to 4 minutes, or until it colors slightly

3. Remove from heat and add tomatoes sauce, paste, broth, peppers and mushrooms

4. Return the pot to the medium heat

5. Add the basil, oregano, bay leaf, Worchester Sauce, salt and pepper

6. Cook sauce slowly, stirring occasionally, for 20 minutes

Parmesan Sauce

Ingredients:  

• 1 small onion, peeled and chopped fine

• 1 Clove of Garlic, crushed

• 1 Tbs Olive Oil

• 1 can (15oz) Tomato Sauce

• 1 can (6oz) Tomato Paste

• ¼ cup "Chicken Broth"

• 1 Tbs Brown Sugar

• 1 Tbs Chopped Parsley

• ½ tsp Oregano

• ½ tsp Salt

• ¼ tsp Cayenne pepper

• 1 Bay leaf

• ¼ cup Parmesan Cheese

Directions:  

1. In a saucepan, cook onion and garlic in oil until tender

2. Add tomato sauce, tomato paste, broth, brown sugar, parsley, salt, pepper, oregano, bay leaf and half the cheese

3. Heat to boiling over high heat

4. Reduce heat to medium low and simmer for 30 minutes

Spicy Spaghetti Sauce

A more robust sauce

Ingredients:  

• 4 rashers or pieces of seasoning bacon

• ½ cup chopped Onion

• ¼ cup chopped Green Pepper

• ½ lb sliced Fresh Mushrooms

• 4 Cloves of Garlic, crushed

• 1 can of Roma Tomatoes

• 1 can Tomato Paste

• 1 tsp Salt

• ½ tsp Oregano

• ½ tsp Thyme

• ½ tsp Black Pepper

• 1 Tbs Worcestershire Sauce

• ¼ tsp Basil

Directions:  

1. Fry the bacon until pan is greased

2. Brown the onion and green pepper until onion is tender

3. Add tomatoes and cook for 5 minutes

4. Stir in remaining ingredients and simmer for 5 minutes.

5. Place in blender and process until smooth

6. Return to saucepan

7. Stir in remaining ingredients and simmer for 30 minutes.

8. Serve over pasta

Sauces for Seafood

Béarnaise Sauce

This is used for Poached Salmon or London Broil

Ingredients:  

• ¼ cup White Wine

• 2 Tbs Tarragon Vinegar

• 1 Tbs Shallots, finely chopped

• ½ tsp Freshly Ground White Pepper

• 2 tsp Tarragon, finely chopped

• 2 Sprigs (or ¼ tsp) Chervil

• 3 Egg Yolks

• ¾ cup Unsalted Butter, melted

Directions:  

1. Mix wine, vinegar, shallots, pepper, tarragon, and chervil in the top of double boiler

2. Cook down over direct heat until reduced by half

3. Add eggs yolks and melted butter slowly over hot (not boiling) water, beating constantly

Chili Sauce

This is chunkier and spicier than Ketchup and can be used the base for "Cocktail Sauce" or a Spicy Ketchup

Ingredients:  

• 15 oz Tomato Sauce

• 6 oz Tomato Paste

• ½ cup light corn syrup

• ½ cup white vinegar

• 2 Tbs dried minced onion

• 1 tsp salt

• 1 Tbs Lemon Juice

• 1 Tbs Garlic Chili Paste

• 1 tsp garlic powder

Directions:  

1. Whisk together all ingredients in a small saucepan and place it over medium/low heat.

2. When mixture begins to bubble reduce heat to low and simmer uncovered for 30 minutes.

3. Cover and cool, then refrigerate until cold.

Cocktail Sauce

Ingredients:  

• 12 oz "Chili Sauce"

• 3 Tbs Lemon Juice

• 3 Tbs Prepared Horseradish

• 3 Tbs Worcestershire Sauce

• 1 tsp Onion Powder

• ½ tsp Tabasco

Dill Sauce

Ingredients:  

• 1 cup Sour Cream

• ½ tsp Dijon-style Mustard

• 1 Clove Garlic, crushed

• ¼ tsp Salt

•   Freshly Black Pepper

• 1 tsp or more Dill weed

• 1 Tbs fresh Lemon Juice

• ½ Tbs Capers

Directions:  

1. In a medium-size bowl, sour cream, Dijon-style mustard, salt, white pepper, dill weed, garlic, fresh lemon juice, and capers.

2. Store in refrigerator until ready to serve.

Makes 2 cups.

Dipping Sauce

Ingredients:  

• 7 oz Ketchup

• 6 oz Chili Sauce

• 2 Tbs "Mayonnaise"

• 2 small White Onions, finely chopped

• ½ Green Pepper, finely chopped

•   Juice of ½ lemon

• 1½ Tbs Horseradish, or to taste

• 1 tsp Worcestershire sauce

• ¼ tsp Tabasco sauce

•   Kosher Salt and pepper, to taste

Directions:  

1. Mix all ingredients.

2. Season to taste.

Serve with oysters or other seafood.

Key Lime Coconut Curry Sauce

Ingredients:  

• 2/3 cup canned cream of coconut (such as Coco Lopez)

• ½ cup Key lime Juice

• 7 Tbs minced green onions

• 2 teaspoon curry powder

• ½ tsp cayenne

• ½ tsp salt

• ¼ tsp freshly ground pepper

Directions:  

1. Whisk the cream of coconut and lime juice in a bowl.

2. Stir in the onion, curry powder, cayenne, salt and pepper.

3. Store, covered, in the refrigerator for up to 1 day.

4. Brush the sauce over fresh seafood before and during grilling.

5. Be sure to reserve some of the sauce to serve with the seafood.

Makes 1½ cups.

Nicoise Sauce

Ingredients:  

• 2 Tbs unsalted butter

• 1 Tbs sliced garlic

• 1½ cups ½ inch-diced peeled tomatoes

• 2 tsp capers

• 2 tsp chopped fresh flat-leaf parsley

• 1 tsp chopped fresh basil

• 20 Nicoise olives

• 1 tsp freshly squeezed Lemon Juice

• 1½ cups "Chicken Broth"

•   Pinch of Cayenne Pepper

•   Kosher Salt and freshly ground black pepper to taste

Directions:  

1. Sauté the butter and garlic over medium heat until the garlic is lightly browned.

2. Add the remaining ingredients except salt and pepper, and bring to the boil.

3. Season with the salt and pepper.

4. Set aside and keep warm.

Sauce Louis

Ingredients:  

• ½ cup "Mayonnaise"

• ¼ cup Sour Cream

• 2 Tbs Ketchup sauce

• ½ tsp Hot Chili Sauce

• 1 tsp Worcestershire sauce

• 1 Tbs fresh Lemon Juice

• ¼ cup diced (¼inch) Green Bell Pepper

• 2 Tbs chopped Green Onions (green and white part)

• 1 Tbs snipped fresh Chives

•   Kosher Salt and freshly Ground Black Pepper to taste

Directions:  

1. Mix all ingredients and refrigerate until needed

Serves 4

Tomato and Caper Sauce

Ingredients:  

• 2 Tbs extra-virgin olive oil

• ½ cup finely chopped onions

• 2 Garlic cloves, crushed

• 1 can diced tomatoes and green chilies (Ro*tel), drained (10 oz)

•   Kosher salt and freshly ground pepper

• ¼ cup Dry White Wine

• ¼ cup "Chicken Broth"

• 1 Tbs cups capers, drained and coarsely chopped

• ¼ cup coarsely chopped basil

• 1 Tbs unsalted butter

Directions:  

1. In a large deep skillet, heat 2 tablespoons of olive oil.

2. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.

3. Add the garlic and cook until fragrant, about 1 minute.

4. Add the tomatoes to the skillet and break them up with a fork.

5. Season with salt and pepper and cook over low heat until most of the liquid has evaporated, 15 to 20 minutes.

6. Add the wine, stock and capers and cook over low heat for 10 minutes.

7. Stir the chopped basil and the butter into the sauce.

Make 1 cup

Joe's Stone Crab Sauce

This is the sauce served at Joe's Stone Crab in Miami.

Ingredients:  

• 1 Tbs Colman's dry mustard, or to taste

• 1 cup "Mayonnaise"

• 2 tsp Worcestershire sauce

• 1 tsp A-1 Sauce

• ¼ cup heavy cream or milk

•   Kosher Salt to taste

Directions:  

1. Place mustard in a mixing bowl

2. Add the mayonnaise and beat for 1 minute

3. Add the remaining ingredients and beat until mixture is well blended

4. Cover and chill

Makes 1 cup

Remoulade Sauce

This is for crab cakes or shrimp

Ingredients:  

• ¾ cup "Mayonnaise"

• 2 Tbs minced red onion

• 2 Tbs chopped fresh parsley

• 1 Tbs capers, chopped

• 1 Tbs fresh Lemon Juice

• ½ tsp freshly ground black pepper

Directions:  

1. Combine the ingredients in a small mixing bowl.

Makes ¾ cup

Red Pepper Sauce for Grilled Fish

Ingredients:  

• 2 medium red bell peppers

• 2 cloves garlic. minced

• 1 tsp fresh basil

• 1 shallot. minced

• 1 Tbs fresh lemon

• ½ cup extra virgin olive oil

• 1 Tbs thyme

• 1 Tbs Lemon Juice

• 1 Tbs red wine vinegar

•   Kosher Salt and pepper to taste

Directions:  

1. Roast peppers over gas flame, slowly turning until skin is blistered (if you don't have a gas stove, you can do this under the broiler)

2. Under running warm water, peel the peppers and remove stem, seeds and membrane

3. Puree in o blender or food processor with basil, lemon thyme, garlic, shallot, olive oil and vinegar until smooth. Adjust seasoning with salt and pepper

Swedish Mustard Sauce

Ingredients:  

• 4 Tbs Dijon Mustard

• 1 tsp Dry Mustard

• 1 Tbs Sugar

• 2 Tbs White Wine Vinegar

• 3 Tbs Olive Oil

Directions:  

1. Combine all the ingredients and mix well

Sauce Béchamel

This used for baking any firm white fish.

Ingredients:  

• 4 Tbs Unsweetened Butter

• 3 Tbs Flour

• ½ cup Fish Stock

• 1 cup Milk

• ½ tsp Salt

•   Freshly ground Pepper

• ¼ tsp Ground Nutmeg

Directions:  

1. Melt butter over low heat

2. Blend in flour, salt, and pepper

3. Cook until slightly browned

4. Stir in fish stock

5. Stir until smooth

6. Gradually add milk

7. Stir until nicely thickened

8. Simmer for 5 minutes

9. Stir in nutmeg

Shrimp, Lobster, Clam, Crab and Oyster Sauces

Sauce Mornay

Note: Fish stock should be substituted for Chicken broth if the sauce is to be used for fish.

Ingredients:  

• 2 Tbs Flour

• 2 Tbs Unsweetened Butter

• 1 cup "Chicken Broth"

• ¼ tsp Salt

•   Freshly ground Pepper

• 1 cup of cream

• ½ cup Grated Parmesan Cheese

• 3 Egg Yolks

Directions:  

1. Melt butter over low heat

2. Blend in flour, salt, and pepper

3. Stir in broth

4. Simmer for 10 minutes

5. Beat cream and egg yolks together

6. Remove sauce from heat and stir in cream and egg yolks

7. When the sauce thickened, stir in the grated cheese and continue to stirring lightly until the cheese is melted.

Sauce Veloute

Is used for "Sauce Mornay" or any poached fish.

Ingredients:  

• 2 Tbs Flour

• 2 Tbs Unsweetened Butter

• 1 cup Fish Stock

• ¼ tsp Salt

•   Freshly ground Pepper

• 1 cup of cream

• 3 Egg Yolks

Directions:  

1. Melt butter over low heat

2. Blend in flour, salt, and pepper

3. Stir in fish stock

4. Simmer for 10 minutes

5. Beat cream and egg yolks together

6. Remove sauce from heat and stir in cream and egg yolks

7. Continue stirring until thickened

Tartar Sauce

Ingredients:  

• 1 tsp Dijon Mustard

• 1 Tbs Parsley, Finely chopped

• 1 tsp Shallots, Finely chopped

• 1 Tbs Sweet Pickle, drained

• 1 Tbs Stuffed Green Olives, drained and chopped fine

• 4 "Cornichons", chopped fine

• 1 Tbs Capers, drained

•   Kosher Salt & Pepper to taste

• 1 cup "Mayonnaise"

Directions:  

1. Mix all ingredients except for mayonnaise

2. At this point the mixture can held as a base for two weeks adding mayonnaise as needed prior to serving.

Thyme Leek Sauce

Ingredients:  

• 6 oz Bacon

• 1 Medium Leek

• ½ cup White Wine

• 1 tsp Fresh chopped Thyme leaves

• 1 cup Heavy Cream

•   Kosher Salt & Pepper to taste

Directions:  

1. Cook the bacon

2. Remove bacon crumble and drain

3. Add leeks and sauté until tender

4. Add wine and simmer until evaporated

5. Add thyme and cream

6. Bring to boil and simmer until thicken

7. Salt and Pepper to taste

8. Add bacon and pour over fish

Salsa

Hot Salsa

Ingredients:  

• 3 Tomatoes (about 12 oz), seeds and pulp removed, chopped fine

• 2 Shallots, chopped fine

• 1 Clove of Garlic, crushed

• 2 Green Onions, cut into fine pieces

• 1 Jalapeno Pepper, seeds and pulp removed, chopped fine

• ½ tsp Salt

• ½ tsp Sugar

• ¼ tsp Freshly Ground Pepper

•   Dash of Tabasco

• 1 Lime

Directions:  

1. Mixed all the ingredients in a bowl except the lime

2. Cut the lime in half and squeeze over the salsa

3. Cover and refrigerate for 24 hours

Pepper Salsa

Ingredients:  

• 2 Tomatoes, peeled, seeded, coarsely chopped

• ¼ Red Bell Pepper, cut into ¼ cubes

• ¼ Green Bell Pepper, cut into ¼ cubes

• ¼ Yellow Bell Pepper, cut into ¼ cubes

• ¼ Red Onion, Chopped

• 2 Tbs Olive Oil

• 2 Tbs Lime Juice

• 1 Tbs White Wine Vinegar

• 1 Clove of Garlic, crushed

• 1 Tbs Chopped Fresh Basil (1 tsp dried)

• ¼ tsp Chopped Fresh Thyme (Pinch dried)

•   Dash of Tabasco

Directions:  

1. Mix all ingredients

Basil Cheese Pesto

Origin: Italy

This pesto is equally at home on pasta, fluffed into hot rice, or stirred into homemade mayonnaise.

Ingredients:  

• 2 cups fresh basil leaves, thoroughly washed and patted dry

• 4 good-size garlic cloves, peeled and chopped

• 1 cup shelled Walnuts

• 1 cup best-quality olive oil

• 1 cup freshly grated imported Parmesan cheese

• ½ cup freshly grated imported Romano cheese

•   salt and freshly ground black pepper, to taste

Directions:  

1. Combine the basil, garlic and Walnuts in the bowl of a food processor-or halve the recipe and use a blender-and chop.

2. Leave the motor running and add the olive oil in a slow, steady stream.

3. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper.

4. Process briefly to combine,

5. Then scrape out into a bowl and cover until ready to use.

6. If not using immediately transfer to a freezer-safe container or Foodsaver bag and freeze.

7. Use a tablespoon scooped out from frozen pesto. Do not thaw out at all, it will turn black. It can now be added to pasta, bruscetta, salads etc,

Makes 24 servings

Tomato-Corn Confetti

Origin: America

Ingredients:  

• ½ cup thawed frozen whole-kernel Corn

• 1 Green Onion, thinly sliced

• 1 Tbs fresh Lemon Juice

• 1 tsp Honey

• 1 tsp Old Bay Seasoning

• 1 tsp finely chopped Jalapeno Pepper

Directions:  

1. In a medium bowl, combine tomatoes, corn, onion, lemon juice, honey, Old Bay Seasoning, and jalapeno, mixing well.

2. Refrigerate until ready to serve.

Serves 2

Sauces for Vegetables

Blooming Onion Dipping Sauce

Ingredients:  

• ½ cup "Mayonnaise"

• 2 tsp Tomato Ketchup

• 2 Tbs cream-style Horseradish

• ½ tsp Paprika

• ½ tsp Salt

• ½ tsp Oregano

• Dash of Black Pepper

• Dash of Cayenne Pepper

Cheese Sauce

Ingredients:  

• 1 cup "White Sauce"

• 1 cup Grated Cheese

• ¼ tsp Salt

• ¼ tsp Paprika

• ¼ tsp Dry Mustard

• ¼ tsp Tabasco

Directions:  

1. Make up the white sauce

2. Blend in cheese, salt, paprika and mustard

3. Stir until smooth

Florentine Sauce

Ingredients:  

• 2 Tbs Unsalted Butter

• 2 Tbs Flour

• 1 cup Milk

• ¼ tsp Salt

•   Freshly Ground Black Pepper

• ¼ cup Green Onions, chopped

• 9 oz Package Frozen Chopped spinach, thawed, drained, and squeezed dry

• or

• 1 cup Finely Chopped Spinach

• ¼ Ground Nutmeg

Directions:  

1. Thaw frozen spinach at room temperature (about 3 hours) and squeeze package to drain very thoroughly.

2. Melt butter over low heat

3. Add the green onions

4. Cook 1 minute

5. Blend in flour, salt, and pepper

6. Stir in milk

7. Cook until thickened

8. Stir in spinach and nutmeg

Quick Hollandaise Sauce

This is used for Eggs Benedict.

Ingredients:  

½ Cup	1 Cup
2 Small Eggs yolks	3 Eggs yolks
1 Tbs Lemon Juice	2 Tbs Lemon Juice
1/8 tsp Salt	¼ tsp Salt
2 drops Tabasco	4 drops Tabasco
½ stick hot butter	1 stick hot butter

Directions:  

1. In blender, mix all ingredients except butter.

2. Slowly pour in bubbling butter while mixing on low speed.

Serves 2

White Sauce

This used in a number of different recipes such as Shrimp Florentine (See "Shrimp Florentine") and Scalloped potatoes (See "Scalloped Potatoes").

Ingredients:  

• 2 Tbs Unsalted Butter

• 2 Tbs Flour

• 1 cup Milk

• ¼ tsp Salt

•   Freshly Ground Black Pepper

Directions:  

1. Melt butter over low heat

2. Blend in flour, salt, and pepper

3. Stir in milk

4. Cook until thickened

Marinades

Bourbon Marinade

Origin: America

Purpose: London Broil:  

Ingredients:  

• 1 cup Bourbon

• 1 cup Brown Sugar

• ½ cup Dark Soy Sauce (Superior Soy Sauce)

• 1 bunch Cilantro, leaves chopped

• ½ cup Lemon Juice

• 1 Tbs Worcestershire sauce

• 4 Sprigs of parsley

• 2 Garlic Cloves finely chopped

• 2 Garlic Cloves finely chopped

Directions:  

1. Combine the marinade ingredients

Lamb Marinade

Purpose: Lamb:  

Ingredients:  

• ½ cup (packed) fresh cilantro leaves

• 3 Garlic cloves, peeled

• ¼ cup dark raisins

• ¼ tsp Garam Masala

• 1½ Tbs Lemon Juice

• ½ cup Olive Oil

• 1 tsp Salt

• ¼ tsp Ground Black Pepper

Directions:  

1. Process all ingredients in work bowl of Food processor fitted with steel blade until smooth, about 1 minute, stopping to scrape sides of work- bowl with rubber spatula as needed.

Lemon-Soy Marinade

Origin: America

Purpose: Steak Fish:  

Ingredients:  

• ½ cup Freshly squeezed Lemon Juice (or bottled)

• ¼ cup Light Soy Sauce (Superior Soy)

• ½ cup Olive Oil

• 4 Cloves of Garlic, crushed

• ½ tsp Tabasco

• ¼ tsp Freshly Ground White Pepper

Directions:  

1. Mix all the ingredients except the olive oil in blender for 10 seconds

2. Slowly add the olive oil

Seviche Marinade

Ingredients:  

Origin: Peru

Purpose: Scallops:  

• 1 cup Lime Juice

• ¼ Red Onion, thinly chopped

• ½ Serrano or Green Chili, seeded and minced

• ½ cup Tomatoes, chopped, peeled, seeded

• ½ tsp Salt

•   Cayenne Pepper to taste

Directions:  

1. Combine the marinade ingredients

Szechuan Marinade

Origin: China

Purpose: Tuna:  

Ingredients:  

• ¼ cup olive oil

• 2 Tbs White Wine Vinegar

• 1 Tbs Dijon mustard

• 2 Cloves of Garlic, crushed

• ¼ tsp salt

• ¼ tsp White Pepper

Directions:  

1. Mix in a large bowl:

Serves 4

Tarragon Marinade

Origin: America

Purpose: Salmon:  

Ingredients:  

• ½ cup Lemon Juice

• 1 Tbs dried Tarragon leaves

• ¼ tsp salt

•   Freshly Ground White Pepper

Directions:  

1. In shallow dish, combine lemon juice, tarragon, salt, and pepper.

2. Place washed salmon steaks in the marinade for about 1 to 1½ hours turning steaks once or twice.

3. Top with a small pat of butter and broil, 4 inch from flame brushing with reserved marinade.

Teriyaki Marinade

Origin: Japan

Purpose: Chicken:  

Ingredients:  

• 4 cups Dry White wine

• ½ cup Lemon Juice

• ¼ cup Teriyaki Sauce

• 1 Small Onion, finely chopped

• 2 Cloves of Garlic, crushed

• 2 Bay Leaves

•   "Bouquet Garni"

• ½ tsp Seasoned Salt

• ½ tsp Freshly Ground Pepper

• ½ tsp Ground Ginger

Directions:  

1. Combine ingredients

Thai Beef Marinade

Origin: Thailand

Purpose: Beef:  

Ingredients:  

• 2 green onions, chopped

• 1 lemon grass, cut into 1 inch pieces

• 1 cup chopped fresh cilantro

• 1 cup chopped fresh mint leaves

• 1 cup lime juice

• ½ cup fish sauce

• 1 Tbs sweet chili sauce

• ½ cup white sugar

Directions:  

1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved.

2. Adjust the flavor, if desired, by adding more sugar and/or fish sauce.

Thai Shrimp Marinade

Origin: Thailand

Purpose: Shrimp:  

Ingredients:  

• ½ cup coconut milk

• 1/4 cups fish sauce

• 3 Tbs firmly packed light brown sugar

• 1 tsp. grated fresh ginger

• 2 Tbs chopped fresh cilantro

• 1 Tbs curry powder

Directions:  

1. Combine the marinade ingredients

Soups and Chowders

Chicken

Jean-Claude's Chicken and Vegetable Soup

This is my variation of the excellent soup served at Jean Claude's North Raleigh Restaurant modified for our taste.

Ingredients:  

• ¼ lb butter

• 1 Yellow Onion, diced

• 1 Leek, sliced thin

• 5 cloves of garlic, peeled and sliced

• 2 Tbs Flour

• 2 whole carrots, peeled and diced

• 3 stalks celery

• 1 green pepper, diced

• ½ red pepper, diced

• ¼ lb Mushrooms, sliced

• 2 qts "Chicken Broth"

• 1 tsp basil

• 1 tsp oregano

• 1 tsp thyme

•   Dash of red pepper sauce

•   Pinch of crushed red pepper

• 2 tsp Kosher Salt

• 1 Tbs Light Soy Sauce (Superior Soy)

• 6 Boneless Skinless Chicken thighs: cut into bite sized pieces

• 1 cup Heavy Cream

Directions:  

1. In a skillet over medium heat sauté onions, leek and garlic a few minutes until garlic is browned.

2. Add the flour to the pan and stir briskly to make a roux (it will not be smooth).

3. Add the remaining vegetables and the stock and stir well.

4. Add chicken

5. Increase the heat to high and bring the stock to a boil.

6. Then reduce to simmer.

7. Season the soup to taste with basil, oregano, thyme, red pepper sauce, crushed red pepper, salt and soy sauce.

8. When vegetables are to desired tenderness about 30 minutes stir in the cream and continue to simmer on low heat until soup has reached desired consistency. Do not boil after adding the cream.

Makes 12 servings

Italian Sausage Tortellini Soup

Ingredients:  

• 1 Tbs olive oil

• 1 lbs. mild sweet Italian sausage (skins removed, crumbled)

• 1 medium onion diced

• 3 carrots diced

• 4 cloves garlic, minced

• 1 tsp dried oregano

• ¼ tsp red pepper flakes

• 2 14oz cans diced tomatoes

• ¼ cup red wine

•   Parmesan cheese rind

• 4 cups "Chicken Broth"

• 4 cups water

• 1 tsp salt

• 9 oz Tortellini (The frozen kind, stuffed with cheese)

•   Pepper to taste

Directions:  

1. Heat olive oil in large stock pot over medium heat.

2. Brown the crumbled sausage and onion until the sausage is no longer pink at all.

3. Add carrots and cook until tender (about 5 minutes).

4. Add garlic, oregano, and red pepper flakes and cook until fragrant (about 1 minute).

5. Add tomatoes and scrape the bottom of the pot to loosen any browned bits of sausage. Cook 1 minute more.

6. Add red wine and cheese rind. Lower heat to low and simmer for 10 minutes until flavors meld.

7. Add chicken broth, water, and salt. Raise heat to high. Cook until it comes to a boil.

8. Add tortellini, lower heat to medium, and cook until tender (about 9 minutes).

9. Remove from heat, add pepper to taste, and additional salt if needed.

10.   Serve with grated parmesan cheese sprinkled on top.

Italian Wedding Soup

Origin: Italy

There are many versions of this soup. This our version

Ingredients:  

• 12 oz "Chicken Broth"

• 12 oz Beef Broth

• 2 oz Orzo

• 4 oz White Cannellini Beans (Canned)

• 1 Tbs Chopped Fresh Herbs (Parsley, Thyme, Oregano, Basil)

• 2 oz Frozen (or fresh chopped) Leaf Spinach

• 1 Small Carrot, chopped

• 1 Stick Celery, chopped fine

• 1 Small Onion, chopped fine

• ¼ Cup Sweet Bell Peppers (Frozen), chopped fine

• 1 Clove Garlic, crushed

• ¼ tsp Salt

•   Freshly Ground Black Pepper

• ¼ lb Italian sausage, cut into ¼ inch slices or 8 small meatballs

• 1 Egg Beaten

•   Parmesan Cheese

Directions:  

1. Put all ingredients in saucepan except egg and cheese

2. Bring to boil and simmer for 60 minutes

3. Just before serving, beat egg and slowly pour into soup stirring slowly

4. Serve immediately garnishing with Parmesan cheese

Serves 2

Seafood

Ariel's Seafood Bisque

Origin: America

This comes from the Ariel's Restaurant in the Beach Club, Disney World, Florida. This is as close as we can get it.

Ingredients:  

• 1 Tbs Unsalted Butter

• 1 Tbs Flour

• 1 pt Heavy Cream

• 1 pt Half and Half

• 2 oz Sherry

• ¼ tsp Cayenne

• ½ tsp Blackening Spice

• ¼ tsp Tabasco

Directions:  

1. Combine butter and flour to make a roux

2. Cook for 2 minutes over medium heat

3. Slowly add cream and half and half

4. Stir until no lumps are apparent

5. Add Sherry

6. Add Tabasco

7. Cover and simmer over low heat for 10 minutes

8. Stir occasionally to prevent sticking

9. Turn up heat to medium

10. Add drained "Seafood"

11. Cook until heated through

Seafood:  

• 1 Large Shallot, chopped fine

• 1 Clove of Garlic, crushed

• ¼ lb Shrimp

• ¼ lb Bay Scallops

• ½ lb Mussels

• 2 Petite Lobster Tails

•   Fish Stock

Directions:  

1. Lightly steam seafood taking care not to overcook.

2. Drain, discarding most of the shallot

Clam Chowder

Ingredients:  

• ¼ lb of Seasoning Bacon, diced into ¼ inch cubes

• 3 Onions, sliced thin

• 2 cups potatoes, diced into ¼ inch cubes

• 1 tsp salt (or less to taste)

• ¼ tsp ground black Pepper

• 1 cup "Chicken Broth"

• 16 oz Clam Juice

• 2 Tbs Unsalted Butter

• 2 Tbs Flour

• 2 cups Milk

• 1 cup Half-and-Half

• 1 qt/lb Minced Clams

Directions:  

1. Fry salt pork and onions until brown.

2. Strain into a saucepan and add the broth, clam juice, potatoes, salt, pepper

3. Cook until the potatoes are soft.

4. Melt the butter in a separate pan, add the flour and blend until smooth.

5. Add the milk and half-and-half.

6. Bring to the boil and add to the chowder.

7. Add the clams to the chowder

8. Bring to the boil and simmer for 2 minutes

9. Serve Hot.

Conch Chowder

Origin: Jamaica

Ingredients:  

• 4 slices bacon, diced.

• ½ cup chopped onion.

• ¼ cup chopped green bell pepper.

• ¼ cup chopped red bell pepper.

• 1 jar (4 ounces) chopped pimientos, drained.

• 1 14½ can diced tomatoes

• 2 small garlic cloves, minced.

• 2 ribs celery, with leaves, chopped.

• 1 large baking potato, peeled and diced.

• 1 Tbs minced parsley.

• 1½ pounds ground conch meat.

• ½ cup dry white wine.

• 5 cups clam juice or seafood broth.

• ½ tsp finely ground black pepper.

•   a few dashes Tabasco sauce.

•   salt, to taste.

• 2 Tbs chopped green onions, white and green parts.

Directions:  

1. Cook diced bacon in a heavy 4-quart pot over medium heat until crisp and fat is rendered.

2. Add onion, bell pepper, pimientos, tomatoes, garlic, celery, potatoes and parsley.

3. Cook, stirring frequently, until onion is transparent, about 7 to 9 minutes.

4. Add the ground conch, wine, clam juice or broth, black pepper, Tabasco sauce and salt.

5. Bring to a boil; reduce heat, cover, and simmer for about 1½ hours, until potatoes have broken down, serving as a thickener for the chowder.

6. Serve hot, garnished chopped green onions.

Serves 4

Crab Soup

Origin: America

Ingredients:  

• 1 cup Crab Meat

• 1 Tbs Unsalted Butter

• 1½ Tbs Flour

• 3 Eggs, hardboiled

• ½ tsp Grated Lemon Rind,

• ½ tsp Salt

•   Freshly Ground Pepper

• 3 cups Milk

• 1 cup Heavy Cream

• 1 tsp Sherry

• ½ tsp Worcestershire

• 6 Green Onions, cut into ½ inch pieces

Directions:  

1. Combine butter, flour, mashed boiled eggs, lemon rind, salt and pepper in a large saucepan

2. Bring the milk to the boil in a separate pan

3. Slowly pour the boiling milk into the butter and flour mixture

4. Add the crab meat

5. Stir and cook at medium heat for 5 minutes

6. Add the cream

7. Stir and remove from the heat before the soup reaches full boil

8. Add sherry and Worcestershire sauce

9. Serve very hot

Serves 6

Sea Mussel Soup

Origin: Norway

Ingredients:  

• 3 lbs. fresh sea mussels (alive if possible)

• 4 Tbs butter

• 3 shallots

• 3 cloves of garlic

• ½ cup white wine

• 1½ cup heavy cream

• 1 pinch crushed saffron

• ½ teaspoon curry

•   Fresh herbs (finely chopped)

•   Kosher Salt and pepper to taste

Directions:  

1. Wash the mussels well in cold water.

2. In a pan, fry finely chopped shallots, crushed garlic, herbs and spices in butter.

3. Add the mussels and white wine.

4. Let it steam under a lid for 4-5 minutes (until all mussels are open).

5. Add the cream and let cook for 3-4 minutes without the lid.

6. Season with salt and pepper.

7. Serve the soup with the mussels (with shells) in it and some bread and butter.

Serves 4

Vegetable

Green Pea and Ham Soup

This is our version of an old favorite

Ingredients: