Irish Stew

Carrot, potato, Irish Brisket, Cabbage, beer, Spices

Potato Bacon Soup

Creole Shrimp Gumbo

Probably south Louisiana’s most famous dish, there are almost as many recipes for gumbo as there are cooks in south Louisiana. It is often made with leftovers or whatever is on hand in the kitchen: chicken, susage, duck, shrimp, or a combination of seafoods. The powder or okra as a thickener or it may be used as broth. File is made from ground sassafras leaves. It was used by the Choctaw Indians who lived in Louisiana. File is never put into the gumbo until the last minute of cooking. Boiling the gumbo after the file has been added will cause the gumbo to get stringy. For a casual party, make a big stockpot of gumbo, a big green salad, some crusty garlic bread, a pecan pie and be prepared for  a wonderful evening filled with fun and compliments

Creole Shrimp Gumbo

1 1/2 of shrimp

1 package of chicken, skinless boneless breast

3 quarts of water

1 cup of celery, cut into chunks

1 cup green onions, diced reserve some for garnish

1 cup of bell peppers

1 bay leaf

salt and pepper to taste

4 Tablespoons of flour

4 Tablespoons of olive oil

2 cloves of garlic, minced

2 Tablespoons of butter

1/4 chopped parsley

1 lb of fresh sliced okra (may use frozen)

1/4 teaspoon  cayenne pepper , or to taste

1/4  teaspoon hot sauce, or to taste

1 teaspoon worcestershire sauce

1 pound crabmeat

1 Tablespoon file powder, (optional)

4 cups of freshly made fluffy white rice

Black Eye Pea Soup

1 bag of Black eye peas

1 Sweet potato, chopped

1 onion, chopped

Cilantro, chopped

5 strips of Bacon, cooked and chopped

2 tomatoes, chopped

corn kernals

carrots

cilantro

6 cups of water

Seasoning

Cornish Game Hen Bean Soup

1 package of beans, rinsed

1 onion, chopped

2 cloves of garlic, minced

dried whole red peppers

1 bay leaf

Chicken stock cube

Spices: sea salt, peppercorn, turmeric, curry, onion powder, fennel

6 cups of water

Cook on high for 4-6 hours

Remove the bones before eating.

Chicken Pho Soup

CHICKEN PHO SOUP

2 Chicken breast cooked and cut up

1 pack of pho noodles

1 Portobello mushroom

1 sliced jalapeno

1 bunch green onion scallion chopped (save diced green ends for garnish)

1 liter of chicken stock

1 cup of water

Bring all to a boil and simmer 20 minutes. Garnish with sprout.

Spicy Chili Beans

 

Spicy Chili Beans

2 cups of  dried Pinto Beans

4 cups of water

1 Table spoon of olive oil

1 Table spoon Red cayenne Pepper

1 Table spoon garlic powder

1 Table spoon curry powder

1 Table spoon salt

1 Table spoon fennel seed

1 Table spoon cumin

1 Table spoon Marsala

10 small dried red pepper

10 small cherry dried red pepper

1 lbs ground turkey

4 sliced jalapeno

1 bunch of green scallion onion diced

1 can la costena pickled jalapeno and carrots

1 package of taco seasoning

1 small can of green salsa verde

1 small can embasa smoked chipolte pepper

Toppings: Slice of cheddar cheese, a dollop of sour cream served with garlic toast.

Put the rinsed beans in the crock pot with water and cook for an hour. Brown the ground turkey in a skillet and drain fat. Add a tablespoon of olive oil and saute the jalapeno, scallions, and turkey. Add to the beans in the crock pot with the canned peppers and the taco seasoning. Salt and pepper to taste. Cook for 4 hours on high stirring occasionally.

Spicy Chili and Jalapeno Cornbread Muffins

From the Kitchen of: Jessica Brainard

Spicy Chili & Jalapeno Cornbread Muffins

 1 pound of ground Turkey

2 cans of Kidney Beans (drained)

1 can of diced green chilis

1 large can of whole stewed tomatoes

1 package of taco seasoning

1 diced onion

1 diced Green Bell Pepper

4 cloves of garlic minced

1 Jalapeno diced

salt and pepper

Garnish

Greek Yogurt and Shredded Cheese

Serve with a cornbread muffin.

Brown the ground turkey in a skillet. Dice the onion, garlic, and bell pepper. In a large stock pot heat a tablespoon of olive oil and saute the veggies in it until tender. Drain the fat from the turkey then add that to the stock pot. Stir in the beans, chilis, and tomatoes. Bring to a boil. Simmer for 10 minutes stirring occasionally.

Cheddar Cheese Cornbread

2 pk. Jiffy Cornbread Mix

2 eggs

1 cup Butter Milk

1 diced Jalapeno (optional)

Preheat oven to 400 degrees

Grease muffin pan or use paper muffin cups.

Blend ingredients batter will be slightly lumpy.

Shred yellow cheese and stir into the mixture. To spice up the cornbread muffins, spoon half the batter  into the muffin tin then sprinkle some diced jalapeno and cheese on top of the batter then cover with another spoonful of cornbread mixture.Bake 20 minutes.

Bake 15-20 Minutes

Enjoy!

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Popeye Chicken Dumplings

From the Kitchen of: Jessica Brainard

Popeye Chicken Dumplings 

 

BROTH:

“I still can remember my Great Grandma (Myrtle Mom) standing at the kitchen counter rolling out my favorite dish Popeye. Your grandpa says its not Popeye, but rolled dumplings. Coming from Ohio this is what it is called. Myrtle Mom would make a chicken broth to cook the Popeye. When I go to make it I fry some chicken legs the night before and before I fry ( bake with cornflake mixture) cut the fat off the chicken legs and I make my own broth. Bring the fat to a boil on the stove and pour in a container and keep refrigerated over night. The extra flavor in the noodles will be noted. The next night when I go to make it I take it out and add a leftover rotisserie chicken to the broth .I added two; one at a time and remove the bones and discard. Boil the chicken for 10 minutes and bring to a simmer to retrieve the carcass. Peel meat off bones with a fork and tongs. Fish out all remaining bones. When I clean a chicken I put the back, neck, ect. and all of the fatty skin that I don’t want in a pot with water. Add onion, celery, chicken soup base, what ever you have on hand for seasoning.Cook like you would a soup. Strain into a container and put in refrigerator or freezer. I skim off the fat befor I use it. Put the frozen broth in a zip lock bag to use later. “ -Grandma Gregory

While the chicken is boiling, combine the Noodle ingredients in a bowl and refrigerate 10 min. roll out half of the dough at a time on a floured surface with a flour-dusted rolling pin.  Cut into rows with a knife.

Add chopped carrots, onion, and garlic.  Add seasoning.( Onion powder, garlic powder, salt and pepper). Add 4 cups of water. Bring to a boil again and add the dough mixture in batches pushing the cooked dumplings to the bottom and then add the rest.

My modern approach: Cook the chicken breast in oil. Chop the vegetables and add the carrots, celery onion, and garlic to the chicken on the skillet on the stove. In a large stock pot boil the water and add the chicken broth bring to a boil. Add the sauted vegetables and cut up the chicken add that to the stock pot with seasoning and herbs.

Ingredients:

2 chicken breasts

1 rotisserie Chickens

32 oz organic Chicken broth

4-Cups water

1-cup chopped mini baby carrots

1-Red onion chopped

4-celery stalks, chopped

2 Tblspn. Onion powder

4 garlic cloves, minced

2 tblspn  garlic powder

1 tea spoon salt

1 tblspn. pepper

a pinch of thyme

a few basil leaves

Dumpling

2 1/4-cup flour

1 tbspn. salt

1 1/2 tblspn. Baking Powder

1 tblspn. Cornstarch

1 egg

1/3 cup egg nogg (optional)

dash salt and pepper

1/3 cup butter softened

A pinch of fresh tyme

ROLLED NOODLES: Mix ingredients and roll out with the rolling pin like you would for a pie crust. I f it is sticky keep adding flour until it gets to be like a pie crust. Roll out on a well floured counter and cut into 1 inch squares. Cook in hot simmering broth until they rise to the top. This is a recipe that tastes better the next day and is great served in the winter. Note: Don’t make this in the crock pot

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