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Archive for the ‘Main Dish’ Category

1 rotisserie chicken, picked

2 regular Cans cannelini beans

1 quart chicken stock

1 Mexican  beer (minus a few sips for you)

A lot of cumin. More than you think-Like 1-2 tablespoons.

Simmer those.

Roast or blacken 10-15 tomatillos

One whole onion raw or roasted/grilled

1-2 serrano (or other spicy pepper)  (roasted and seeded)

One ancho or Anaheim pepper (roasted and seeded)

Cilantro-a bunch, stemmed mostly

Salt to taste

Lime juice from 2-4 limes

Put in food processor. Put most in pot (hold some back for spooning over each bowl) Simmer that too.

Serve with tortilla chips and sour cream and avocado and a spoonful of the fresh salsa. Easy football season food- I’ve doubled it for big crowds and its great!

Recipe from one of our market customers, Willow 

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Ingredients:

1 1/2lb boneless, skinless chicken thighs (cut into 1 1/2-in. pieces)

6 plums (cut into wedges)

2 cloves of garlic, chopped

2 Tbsp olive oil

2 Tbsp oregano, chopped

Directions:

Heat grill to medium-high.  Toss together 1 1/2lb boneless, skinless chicken thighs (cut into 1 1/2-in. pieces), 6 plums (cut into wedges), 2 chopped cloves garlic, and 2 Tbsp olive oil.  Season with salt and black pepper.  Thread onto 8 skewers.  Grill, turning occasionally, until the chicken is cooked through, 8-10 minutes.  Sprinkle with 2 Tbsp chopped oregano.

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Apple Spice Meatballs

Ingredients:

1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage

Sauce:

1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes

Directions:

In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

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Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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In a large roasting pan, toss on 1 ½-pound diced peeled squash with 3 diced peeled Fuji apples, 1 T chopped sage and ¼ C olive oil.  Top with 6 whole chicken legs and season with salt and pepper.  Dot with butter and roast for 1 hour and 15 minutes.  Transfer the chicken to a plate; reduce juices in pan over high heat for 5 minutes.  Serve with the chicken.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Active: 25 minutes; total: 45; serves 6

2 T unsalted butter
2 apples – halved, peeled, cored and sliced ½ inch thick
3T sugar
1T freshly squeezed lemon juice
¼ cup pure maple syrup, plus warmed syrup for serving
1 C all-purpose flour
1 tsp baking powder
Pinch of salt
4 large eggs, separated
1 C milk

  1. Preheat the oven to 375. In a 10 ½ inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 T of the sugar, and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the ¼ C of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 T sugar. Whisk the liquid into the dry ingredients.
  3. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
  4. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Le the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan, cut the pancake into wedges and serve at once with the warmed maple syrup.

Food and Wine December 2012 Grace Parisi

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Enchiladas Suizas

Serves 4; 2 hrs 20 mins prep time

Tomatillo cream sauce

3/4lb tomatillos, husked and rinsed
1T vegetable oil
1T minced shallot
2 thyme sprigs
¾ tsp kosher salt
½ tsp pepper
¼ C dry white wine
1 pt heavy whipping cream
¼ tsp sugar

Enchiladas

Vegetable oil
8 white corn tortillas (7” diameter)
2 C thinly sliced cooked chicken breasts
8oz queso fresco, crumbled
4oz Oaxaca cheese, pulled into shreds

Garnishes

½ C crumbled queso fresco
2T chopped cilantro
¼ red onion, thinly sliced
¼ C crema, thinned with a little mil, if needed, so it’s pourable
8 oz chorizo or longaniza, removed from casings, crumbled, and cooked; optional
Pico de gallo

  • Make sauce: Preheat broiler with rack on rung closest to heat. Set tomatillos on a foillined rimmed baking sheet. Broil, turning once, until blackened, 10 minutes. Puree in a blender. Measure ¾ C and set aside. Set oven to 350.
  • Heat oil in a medium sauce-pan over medium heat, then add shallot and cok until transclucent, 2-3 minutes. Add thyme, salt, and pepper and cook until shallot startst o brown, 1 minute. Immediately add wine and reduce until almost gone, 2 minutes. Stir in cream tomatillo puree, and sugar. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a metal spoon, 3-5 minutes more. Set aside.
  • Make enchiladas: heat 2 large frying pans over medium-high heat. In first pan, pour ¼” oil and heat until shimmering. Work with 1 tortilla at a time, cook in dry pan, turning once, until softened, 10=20 seconds, then in oil, turning once, until puffy and softened but not crisp, 10-14 seconds. Arrange in a single layer on paper towels.
  • Lay tortillas flat on a wok surface. Arrange chicken and queso fresco down the centers. Roll closed and set, seams down, in a 9×13 baking dish (with no sauce on the bottom). Pour sauce over enchiladas; top with Oaxaca cheese.
  • Bake until cheese melts and sauce is bubbling, 20 minutes.

Garnish with queso fresco, cilantro, onion, and drizzle with crema (from a squeeze bottle, if you have one).  Add chorizo if you like and serve with salsa.

From Sunset Magazine, March 2013

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