Friday, May 25, 2012

Cobb Potato Salad


Ingredients:
3 lbs red potatoes, cubed, cooked and drained
6 hard boiled eggs, diced  (more or less to your liking)
1/4 cup red onion
salt and pepper, to taste

Dressing:
2 cups mayonnaise
1/3 cup sugar
3 TBS cider vinegar
1/4 cup fresh parsley
salt and pepper, to taste

Topping:
1 cup tomatoes, chopped
1 cup bacon, fried and diced
1 cup cooked turkey or chicken, cubed
4 hard boiled eggs, peeled and diced
1 large avocado, cubed
1/2 cup blue cheese crumbles
2 TBS scallion, diced (for garnish)
Italian or Balsamic dressing (in a spritz bottle)

1.  In large pot of water cook potatoes until soft, not mushy, drain.  Add to large mixing bowl.
2.  Mix all ingredients for dressing, toss into potatoes.  Mix well.  Add eggs
3.  Add to serving bowl, for cleaner presentation.
4.  Layer toppings accordingly from order listed above.  Or to your preference.
5.  Chill for at least 4 hours before serving.
6.  Spritz top of salad before serving


Notes:
1.  Make sure not to over cook potatoes.  Potatoes should be soft but not mushy to point of falling apart.
2.  Salad can be made day before, adding toppings next day.  Stir well before adding toppings.
3.  I like to spritz the top of garnishes with an Italian dressing or a balsamic dressing for additional taste.
4.  Turkey or Chicken can also be switched out for bbq pulled protein.

Thursday, May 17, 2012

Steak Pizzaiola with Pasta


Ingredients:
2 large rib eye steaks, or other favorite steaks
olive oil, for sauteing
2 TBS butter
1/2 cup onion, chopped
3 garlic cloves, chopped
1/4 cup white wine
1/2 - 1 cup cherry tomatoes, sliced
1/2 cup black olives, sliced
2 large basil leaves, chopped
grated cheese
salt and pepper, to taste

Directions:
1.  Broil or grill steak, cover put aside.
2.  Heat oil and butter in saute pan.  Add onion and garlic, season.  Cook until soft. 
3.  Add wine then add tomatoes, olives and basil.  Saute for about 2 mins, stirring.  Add grated cheese, salt and pepper, toss.
4.  Slice steak, served on favorite pasta.  Top with tomato and olive mixture.  Sprinkle with extra grated cheese.

Note:  Optional herbs, oregano
           Pasta may also be tossed with olive oil, salt, pepper and/or grated cheese for extra flavor.

Rustic Seafood Pasta



1/2 pound each of shrimp (shelled), squid (cleaned and sliced approx 1/4 slices), little neck clams and mussels.
4 TBS olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
2 sprigs thyme
2 large basil leaves
2 bay leaves
1 sprig rosemary
1 can tomato paste
1/4 cup red cooking wine
1/2 tsp crushed red pepper
salt, to taste
2 cans crushed tomatoes

In large sauce pot, on medium to low heat add oil.  Add seafood, starting with clams and mussels, cook until shells open.  Add remaining seafood, cook until shrimp is pink.  Remove all seafood from pot.  Add onions and garlic.  Saute until soft.  Add all herbs and paste.  Deglaze by adding wine to the pot, season with salt and pepper.  Add tomatoes and simmer for 20 mins.  Add seafood and simmer for addition 10 mins.  Serve with favorite pasta.

Note:  Sauce is enough for approx 2 pounds of pasta.
Can substitute other seafood, if you like.
Crushed red pepper is optional.

Sunday, May 13, 2012

Candy Bar Brownies



  • 1/2 cup melted butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 1 cup chopped up candy bars, (I used Nestle Crunch, Babe Ruth and Butterfingers)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.  Sprinkle candy bar on top.  With a spoon or knife gentle press candy bar into batter.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Thursday, May 10, 2012

Artisan Blackberry Lambrusco French Toast







1 cup Lambrusco red wine
1/4 cup brown sugar
1 TBS butter
1 cup blackberries, fresh
pinch sea salt
2 Egg Land's Best Eggs
4 slices Artisan Bread, or other thick sliced bread

1.  In medium sauce pan over medium to low temperature, add wine and sugar.  Stir until sugar is dissolved.  Add butter, stir then add blackberries and salt to taste.  Simmer to reduce liquid in half.
2.  In small bowl, beat eggs
3. On medium, heat saute pan.  Lightly grease with cooking oil and slab of butter.
4.  Dip bread into beaten egg, covering both sides.
5.  Place in saute pan, season with salt and cook until lightly browned on both sides.
6.  Drizzle with blackberry syrup, top with whipped cream.

Note:  Recipe makes 4 pieces of French Toast and serves 2 people.

Mascarpone and Date Quiche with Escarole





1 cup escarole
2 TBS onion, diced
1/2 cup tomatoes, diced
5 Egg Lands Best ex-large eggs
1 cup buttermilk
4 dates
4 ozs mascarpone cheese
4 ozs feta cheese
1/4 cup grated cheese
3/4 cup flour
1/2 tsp baking powder
salt and pepper, to taste

1.  In large skillet, saute escarole and onion until soft, season with salt and pepper.  Add tomatoes and saute for additional 2 mins.
2.  In blender or food processor add eggs, milk, dates, cheeses, flour, baking powder, salt and pepper.  Blend until full blended.
3.  Add to greased pie dish (recipe makes two pies).
4.  Add contents of escarole, onion and tomatoes in pie batter, spreading evenly.
5.  Bake in oven at 350 degrees for approx 50 mins, or until done.

Note:  You will know the quiche is done by stabbing a knife in the center of the quiche and it comes out clean, not wet.

Friday, May 4, 2012

Goat Cheese Chicken Cherry Pepper Pizza



1 pkg Stonefire Naan Flatbread (2 flatbreads)
1 small egg , beaten
4 TBS Grated Parm Cheese
1/4 cup prepared pizza sauce
8 tsp Fresh Goat Cheese
1/4 cup Fresh Chicken Breast
1 Red Cherry Pepper, diced
2 TBS Black Olives, sliced
2 TBS Green Onion, sliced
1 TBS Fresh Thyme

1. Preheat oven to 450 degrees.
2.  Brush flatbreads with egg wash, sprinkle with grated cheese.
3.  Place 4 dollops of pizza sauce on each bread.  Place about 1/2 tsp Goat Cheese in center of sauce.
4.  Sprinkle with Chicken Breast meat.
5.  Add peppers, olives, green onions and thyme.
6.  Bake approx. 12-15 mins


1 pkg Stonefire Naan Flatbread (2 flatbreads)
1 small egg , beaten
4 TBS Grated Parm Cheese
1/4 cup prepared pizza sauce
8 tsp Fresh Goat Cheese
1/4 cup Fresh Chicken Breast
1 Red Cherry Pepper, diced
2 TBS Black Olives, sliced
2 TBS Green Onion, sliced
1 TBS Fresh Thyme

1. Preheat oven to 450 degrees.
2.  Brush flatbreads with egg wash, sprinkle with grated cheese.
3.  Place 4 dollops of pizza sauce on each bread.  Place about 1/2 tsp Goat Cheese in center of sauce.
4.  Sprinkle with Chicken Breast meat.
5.  Add peppers, olives, green onions and thyme.
6.  Bake approx. 12-15 mins