ALL Recipes in Category : Main Courses

  • 1/2 pound butter
  • 1 onion, chopped
  • 3 cloves garlic chopped
  • 1/2 pound proscuitto, chopped
  • 1/2 pound mushrooms
  • 1/2 cup sherry
  • 1 & 1/2 cups chicken broth
  • Cornstarch for thickening
  • 1/2 cup heavy cream
  • 3 ppounds tortellini

Saute first four ingredients until soft.

Add mushrooms–cook until soft

Add the Sherry and Broth.

Thicken with cornstarch.

You can make the above ahead of time. Then add the heavy cream and reheat.

Pour over 3 pounds cooked tortellini

This is the epitome of comfort food. Really good.

 

 

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Watermelon, Cucumber and Jicama Salad

  • 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
  • 2   cups cubed ( 1/2 inch) peeled jicama
  • 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
  • 1/2   cup fresh lime juice
  • 1/4   cup chopped fresh mint
  • 1/4   cup chopped fresh cilantro
  • 1/4   cup chopped fresh basil
  • 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!

 

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SAUTEED CHERRY TOMATOES

This accompanies the Spinach Ring

  • 3 Cups Cherry Tomatoes
  • 2 Small Cloves of Garlic, Minced
  • 2 Shallots or Green onions, Finely Chopped
  • 1/3 / Cup Butter
  • Salt and Freshly Ground Pepper
  • 2 Tablespoons Finely Chopped Chives or Parsley

In a heavy skillet sauté garlic and shallots in the butter over low heat for 1 minute.  Add the cherry tomatoes and cook, shaking pan frequently until they are just heated through and slightly soft, but not mushy.  Sprinkle with salt, pepper, chives or parsley,  serve at once.

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SPINACH RING WITH SAUTEED CHERRY TOMATOES

Just served this dish for a ‘pre Easter Sunday Buffet’ dinner at our house.  It got great reviews.  It served 13 with some leftovers.  There were several other side dishes, but I think this would have been enough to serve 10 easily.  I used 4 cups of frozen spinach, thawed with the moisture squeezed out.  I used a dish towel to do this—did not cook the spinach.  It didn’t come out of the ring mold easily and had to be pieced together. I put it on an oven proof dish and baked it about 30 minutes more.  After reading this, if you still want to try this dish, read on.

Ingredients:

  • 1 1/2 Cups Milk, Scalded
  • 4 1/2 Tablespoons Butter
  • 1 1/2 Tablespoons Minced Onion
  • 1/2 Cup Parmesan Cheese
  • 4 1/2 Tablespoons Flour
  • 1 1/2 Teaspoons Salt
  • 3/4  Teaspoon Nutmeg
  • 3 Eggs, Well Beaten
  • 1 1/2 Tablespoons Lemon Juice
  • 3 3/4 Cups Well Drained  Spinach

Butter a 2 quart ring mold generously. Bring the milk to a boil with the butter.  Sauté the onions with a small amount of butter until transparent.  Scrape onions into a mixing bowl and add the parmesan cheese, flour, salt and nutmeg.  Mix well and add the beaten eggs.  In a thin stream, add the hot milk and the butter mixture, beating constantly.  Add the lemon juice and spinach, mix well.  Turn into the prepared mold and set in a pan of boiling water.  Place in lower third of preheated 350 degree oven for approximately 1 hour or until firm.  Remove from water and let set for 5 minutes.  Run knife around edge and reverse on a  warm platter.  Fill center with sautéed cherry tomatoes.  Serve immediately.

I made this early in the day and reheated before adding the cherry tomatoes.  See separate recipe for Sautéed Cherry Tomatoes.

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ZUCCHINI PARMESAN CRISPS

Cooking Spray

  • 2 Medium Zucchini (about 1 pound)
  • 1 Tablespoon Olive Oil
  • 1/4 Cup Grated Parmesan Cheese (3/4 pound)
  • 1/4 Cup Dry Bread Crumbs
  • 1/8 teaspoon Salt
  • Freshly Ground Pepper

Preheat Oven to 450 degrees.  Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4 inch rounds—In a bowl toss with olive oil.

In another bowl, combine parmesan, bread crumbs, salt and pepper.

Dip each round into the Parmesan mixture, pressing mixture to stick on both sides. Place on baking sheet.

Bake Zucchini rounds until browned and crisp–about 25-30 minutes.  Serve immediately.

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TURKEY and RED PEPPER MEAT LOAF

Serves 4-6

Total time 1hr 30min

Ingredients

  • 1 & 1/2 pounds ground turkey
  • small yellow onion, chopped
  • 1/2 cup bread crumbs, plain or seasoned
  • 1 egg, beaten
  • 1 cup grated parmesan
  • 2 Tbs  Dijon mustard
  • 1 cup flat leaf parsley, chopped
  • 1 7oz jar roasted red peppers, cut into 1/2 sized pieces
  • salt and pepper

1.  Heat oven to 400 degrees

2.  Combine turkey, onion, bread crumbs, egg, parmesan, mustard, parsley, red peppers, 3/4 tsp. salt and 1/2 tsp. pepper in a large bowl.  Scrape the meat onto a sheet pan with short sides, (I  line the pan with foil). Shape into something resembling a loaf.  Optional:  I push 4 or 5 cherry tomatoes into the loaf–end to end–looks cute, and they taste pretty good as well.

3. Bake until no trace of pink remains. (165 degrees internal). About 45 min. (I bake it at 350 for an hour).  Transfer to a cutting board and let sit about 10 min. before slicing.

Ceci brought this recipe to Book Club and it was a big hit.  It’s become one of my ‘go to’ recipes.  I’ve never thought a loaf pan was right for meat loaf, but if you like go ahead and use a loaf pan. Meat Loaf makes great sandwiches!

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Holiday Sweet Potato Casserole

  • 3 pounds sweet potatoes, baked until just tender
  • 2 pears, cut lengthwise into eights
  • 2 golden delicious apples, cut as the pears
  • 1/4 cup lemon juice tossed with apples
  • 1/4 pound butter
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 Tablespoons rum
  • 1/2 teaspoon cinnamon

Cook, in a sauce pan, the butter, brown sugar, honey, rum and cinnamon on the stove until the sugar dissolves. 

Peel and slice potatoes diagonally, 1/4 inch thick. Arrange the fruit and potatoes standing up in a 13 inch pan.  Spoon sauce over all. Bake in a 400 degree oven 20 minutes, basting, until bubbling.  Brown under a broiler if desired. You can garnish with orange zest. 

I give Sharon Walters credit for this recipe.  Always a winner that can be prepared– up to the baking part– in advance.

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FRESH KALE SALAD—SESAME DRESSING

  • 8 oz Fresh Kale
  • 1/4 cup coarsely grated carrot
  • 1/4 cup shredded red cabbage
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 & 1/2 tsp Sugar
  • 2 Tbsp toasted sesame seeds
  • 1/2 tsp good salt
  • 1/2 tsp freshly ground pepper

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.

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GRILLED BOK CHOY

bok choy and peppers

Baby Bok Choy and Peppers

I didn’t know how this would work, but it did.  I did not add as much chili sauce as listed. You must grill with care because it cooks fast. Try it!

Serves 4

  • 4 heads of baby bok choy(about 1 pound)
  • 1/4 cup white wine vinegar
  • 2 tablespoons tomato-based chili sauce
  • 2 teaspoons light brown sugar
  • 2 tablespoons canola oil
  • coarse salt and ground pepper

1.  Heat the grill to low.  Trim large leaves from baby bok choy; halve the heads lengthwise.  Rinse well under cold water to remove grit.

2.  In a large bowl, whisk the vinegar, chili sauce, sugar and oil; season with salt and pepper.  Add bok choy, toss to coat.  Remove from bowl but reserve the sauce.

3.  Place bok choy cut sides down on grill, cover and cook until tender..about 5-10 minutes.  Serve bok choy drizzled with reserved sauce.

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YUKON POTATO, MUSHROOM AND GORGONZOLA GRATIN

Serves :  8                                   Preparation Time : 30 Minutes

Ingredients

  • 1   1/2 cups (approx 5 oz)           Crumbled Gorgonzola (or Stilton, or Blue)
  • 2   1/2 cups                                   whipping cream
  • 1 teaspoon                                     salt
  • 1/2 teaspoon                                 pepper (white is nice)
  • 1  /12 tablespoons                        butter
  • 1 lb                                                  mixed fresh wild mushrooms, thickly sliced.
  • -                                                           (such as stemmed shiitake, oyster or cremini)
  • 1  1/2 teaspoons                           fresh thyme, or 1/2 teaspoon dried thyme
  • 4  lbs                                              Yukon Gold Potatoes, peeled, thinly sliced into rounds

The cheese should be at room temperature.

Preheat oven to 400 degrees, and position the rack in the top third of the oven. Butter a 13 x 9 x 2 ” glass baking dish. Place cheese into a bowl, add 1/2 cup of the cream. Using a fork, mash mixture into a chunky past. Mix in salt and pepper and then the remaining 2 cups of cream.

Melt butter in a heavy skillet over a medium heat. Add mushrooms and herbs. Saute until the mushrooms are tender and the liquid cooks away (about 10 minutes).

The cheese sauce and mushrooms can be made ahead, cover separately and chill

Arrange half the potatoes on the bottom of a prepared dish. Spoon 3/4 cup cheese sauce evenly over the potatoes. Top with all the mushroom mixture, 3/4 cup of sauce, then the remaining potatoes. Top with remaining cheese sauce. cover dish with foil

Bake Gratin for 30 minutes. Uncover and bake until the potatoes are tender, top is golden brown and the sauce is thickened, about another 30 minutes.

NOTES : This dish serves a crowd well, and is a good dish to take to a dinner party someone is having. Make it as large as you wish, but remember the cooking time increases with the amount of potatoes. I bake the potatoes at home, timing it to be finished just before we leave the house.

Reheat about 20 minutes before dinner is served (Men seem to love these potatoes, must be the richness of the sauce !)

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ONIONS IN CREAM SAUCE

Serves : 1 (cup)                      Preparation Time : 10 minutes

Ingredients

  • 2 tablespoons              butter
  • 1 1/2 tablespoons        flour
  • 1 cup                              milk
  • 1/2 small                      bay leaf
  • 1 lb                                small onions
  • 1 grating                       of nutmeg
  • +                                    salt and pepper to taste

Use either boiling onions or pearl onions.

Steam the onions, unpeeled. Cook until just tender, and cool. You should be able to squeeze the onions out fo their skins by holding the pointed end. It’s hard not to lose some of the good onion, as well as the skin.

Melt the butter over a low heat. Add and blend flour (making a roux) over a  very low heat for 3-5 minutes. Stir in milk slowly. Or, you may cool the roux and add scalded milk, for better consistency.

Cook and stir the sauce with a whisk until thickened and smooth,. Season with salt, pepper and nutmeg. Nutmeg can be overpowering, so use sparingly.

This sauce makes 1 cup. Gently stir in the onions, heat through, and serve.

NOTES : This can be prepared a day in advance, put in a casserole dish. Refrigerate and reheat in the oven or microwave before serving.

The frozen onions are OK, but the fresh are wonderful. I’m not recommending the canned onions, but in a pinch….

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GRILLED CORN

Remove all but the innermost layer of husk from each ear of corn (kernels will be covered by, and be visible through the last layer of husk).

Use scissors to snip off long silk ends at tips of ears.

Grill corn, turning ears every 1& 1/2 to 2 minutes, until kernels have left dark outlines in the husk, and the husks are charred and beginning to peel away at tip to expose some kernel. Takes about 8-10 minutes.

Remove and discard charred husks and silk.

NOTES : Use this method to make the GRILLED CORN SALSA <– Click link for recipe

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CHARRED ONION MASHED POTATO

Serves : 4

Ingredients

  • 1  1/2 lbs                              All purpose potatoes, unpeeled and cut into 1″ cubes
  • 1 teaspoon                           salt
  • 4 tablespoons                     butter
  • 2 tablespoons                     butter
  • 1                                            onion, minced
  • 3/4 cup                                hot milk

Boil the potatoes over a moderate heat in salted water until tender (about 15 minutes). Drain and return to the pan to keep warm. Melt 4 tablespoons butter in a skillet, add minced onion and cook over moderate heat until well browned (about 20 minutes) .

Mash the potatoes with hot milk and the additional butter. Stir in onions and season with salt and pepper.

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BROCCOLI SOUFFLE WITH CHEESE SAUCE

Serves : 4                 Preparation Time : 30  minutes

Ingredients

  • 10 oz package                      frozen chopped broccoli, thawed
  • 3 tablespoons                      butter or margarine
  • 3 tablespoons                      flour
  • 1 cup                                     milk
  • 1 teaspoon                           salt
  • 1/4 teaspoon                       grated nutmeg
  • 1/8 teaspoon                       pepper
  • 1/4 cup                                 shelled sunflower seeds
  • 1 tablespoon                        shelled sunflower seeds for topping (optional)
  • 5                                            eggs, separated
  • +                                            butter or margerine
  • +                                            grated Parmesan cheese
  • +                                            Cheddar cheese sauce

Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle or casserole dish. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides. Set aside.

Drain the thawed broccoli in a colander, and press out any excess liquid with a spoon. Set aside

In a 2-qt pan over medium heat, melt the 3 tablespoons of butter (or margarine). Blend in the flour and cook, stirring, until bubbly. Gradually pour in the milk, and continue cooking and stirring until the sauce boils and thickens. Stir in salt, nutmeg, pepper and the 1/4 cup of sunflower seeds and broccoli. Remove from the heat.

Add the egg yolks, beating vigorously with a wooden spoon. Whisk egg whites until stiff moist peaks form. Carefully fold egg whites in the sauce.

Pour the mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered, in the preheated oven for about 30 minutes, or until a wooden pick inserted in the center comes out clean. While the souffle bakes, prepare the cheese sauce to serve at the table.

Serve the souffle immediately with CHEESE SAUCE <- click for recipe

NOTES : Option to use fresh broccoli, use 1 1/2 heads, 12-15 oz, trimmed and steamed for 5 minutes.

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ASPARAGUS WITH LEMON-HERB SAUCE

Serves : 8

Ingredients

  • 3 cups                                    low salt chicken broth
  • 1  1/2 lbs                               thin asparagus spears, trimmed
  • 2 teaspoons                           good olive oil
  • 1   1/4 cups                           chopped green onions
  • 1/3 cup                                  minced shallot
  • 1 teaspoon                             sugar
  • 1 tablespoon                          minced garlic
  • 1  1/2 tablespoons                Dijon mustard
  • 1 tablespoon                          fresh lemon juice
  • 1 teaspoon                             grated lemon peel, zest for extra garnish
  • 1/2 cup                                  diced seeded red bell pepper
  • +                                             thyme

Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)

Heat 1 tablespoon olive oi in a medium nonstick skillet over medium heat. add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel.  Simmer until slightly thickened and liquid is reduced to 1  1/4 cups (takes about 5 minutes).

Season with salt and pepper. Cool to room temperature.

Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

Serving Suggestion : Great side dish for brunch as well as any other meal

NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.

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TIAN PROVENCALE

Serves : 8

Ingredients

  • 2                        large onions, thinly sliced
  • 2                        large eggplants, cut into julienne
  • 2                        cloves of garlic (or more to taste), sliced
  • tomato              sliced into rounds
  • zucchini            same amount as tomato, also sliced into rounds
  • olive oil
  • fresh thyme
  • fresh rosemary  (optional)
  • salt and pepper to taste

Heat oven to 375 degrees.

In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.

Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.

Add salt and pepper as you wish.

Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.

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SWEET POTATO GRATIN

Serving Size  : 8                         Preparation Time : 30 minutes

Ingredients

  • 2  cups                     heavy cream
  • 1/2                           chipotle pepper, see notes
  • 3  large                    sweet potato, peeled & thin sliced
  • salt and freshly ground pepper

Preheat oven oven to 350 degrees.
Puree the cream and chipotle in a blender or processor until smooth: be careful not
to over-process or the cream will turn to butter.
Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
Season with salt and pepper and cover with one fourth of the cream.
Repeat the process until all the potatoes and cream are used.

Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

- – - – - – - – - – - – - – - – - -

NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

Recipe By     :  Jeffrey

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POTATO, SPINACH AND ONION GRATIN

Serves : 8

Ingredients

  • 1  3/4  lb                  meduim sized Yukon Gold Potatoes, unpeeled
  • 2                               large onions, halved and thinly sliced
  • 1/4   cup                  water
  • 2 tablespoons         extra virgin olive oil
  • 8 oz                          mushrooms, thinly sliced
  • 10 oz                        (1 package) of  thawed, drained, chopped spinach
  • 4                               cloves of garlic, minced
  • 1/4 teaspoon          ground nutmeg
  • 4 teaspoons            chopped fresh thyme 
  • 1 cup                        non fat sour cream
  • 1/2 cup                    low fat milk
  • 2 oz                          Gruyere cheese

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain and cool. cut the potatoes into 1/3 ” slices, removing any loose peel. Set aside.

Combine the onions and 1/4 cup of water in a large nonstick skillet. cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoons if mixture is dry, about 12 minutes. Increase heat to medium-high, add 2 tablespoons oil, then mushrooms, saute uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg, stir  3 minutes. Remove from heat.

Stir in sour cream and milk. Season with salt and pepper

Preheat oven to 350 degrees. Lightly oil 11 x 7 x 2″ glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of the onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake gratin until hot, about 30 minutes. Let stand 5 minutes and serve.

Serving suggestion : Great with grilled salmon

NOTES : This is a great buffet dish, we doubled it fro a crowd of 16 people. I admit to using full fat sour cream though, and we substituted Swiss cheese for the Gruyere, which is hard to find here on Maui.

Recipe by : Barb

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JASMINE RICE

Serves : 4

Ingredients

  • 2 cups                        Jasmine Rice
  • 2   1/2 cups               water
  • 2  tablespoons         olive oil
  • 1/4 cup                      finely chopped onion
  • 1/4 cup                      apple, peeled, cored and finely diced
  • 2 tablespoons          red bell pepper, seeded and finely chopped
  • 2 tablespoons          orange segments, finely diced
  • 3 tablespoons          fresh basil, minced
  • salt and pepper to taste

Thoroughly rinse the rice in cold water, until the water runs clear, and drain. Put the rice in a saucepan with 2  1/2 cups of fresh water and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. until the water has evaporated and the rice is just cooked but firm to bite and not soft (the rice should have a risotto-like texture). You can also cook the rice in a rice cooker, but it may take longer.

Heat the olive oil in a saute pan or skillet and saute the onion, apple, bell pepper and orange over a medium high heat for 30 seconds. Remove from the heat, add the cooked rice and the basil, mix thoroughly, and season with salt and pepper.

NOTES : My rice was softer than the directions implied it should be, but it was good. Wonder if the “5 minutes” in the recipe should be 25 minutes? I prepared this dish hours in advance and put it in a casserole dish to be heated later. Also, I am sure this recipe would feed more than 4 people.

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CARROT PUDDING

Serves : 8                                       Preparation time : 45 minutes

Ingredients

  • 2 cups                        Matzo cake meal
  • 2 teaspoons              cream of tartar
  • 2 teaspoons              baking soda
  • 1 cup                          brown sugar
  • 1 cup                          shortening
  • 6                                 eggs, separated
  • 6 cups                        carrot, grated
  • 2 teaspoons              salt

Sift together dry ingredients. Cream sugar and shortening. Beat egg yolks until pale. Alternately add yolks and dry ingredients to creamed mix. Stir in carrots and fold in beaten egg whites. Grease loaf pan and pour mixture into a pan. Cook at 350 degrees for 40 minutes.

NOTES : Well, I think this is Nana’s recipe. She doesn’t say what pan to use, but as I recall it was a loaf pan. also don’t forget to beat the egg whites until stiffish. I wonder if the cream of tartar is beaten with the whites, or added with the dry ingredients? I’m sure the cream of tarter is beaten with the whites! I think it stabilizes the whites. Whatever, it probably doesn’t matter. This has always been a favorite passover dish of mine, but not too many other people seem to like it very much. And note that this ‘pudding’ is not a dessert, but a side dish.

Recipe by : Nana

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BAKED BEANS

Serves :

Ingredients

  • 4                           Bacon slices
  • 1                            onion, large
  • 1                            green bell pepper
  • 1                            red bell pepper
  • 1 bottle                 chili sauce – Heinz
  • 2 jars                    B&M Baked beans
  • 1 can                     kidney beans, drained
  • 1 can                     baby Lima beans, drained
  • 1/4 cup                 brown sugar, or more to taste
  • 2 tablespoons      Dijon mustard, or more to taste

Fry the bacon until crisp. Drain the bacon but save enough grease in the pan to saute the onion and peppers which have been roughly chopped. Saute until just barely cooked. Add chili sauce, about 2 tablespoons of mustard and about 1/4 cup brown sugar. Stir and taste. If its too sweet, add more mustard. Or, if it needs to be sweeter, add more brown sugar. Add all the beans. Stir and taste again. Simmer for 5 minutes. Pour into a baking pan. Lay bacon on top of beans and bake at 350 degress for about 45 minutes to 1 hour, uncovered.

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Serves : 10                                  Preparation time : 1 hour

Ingredients

  • 3                               Large green, red and yellow bell peppers, roasted and peeled
  • 1                                Large tomato
  • 1                                medium sweet onion, or Maui Onion
  • 1 teaspoon               sugar
  • 1 lb                            pasta – tortellini, penne or farfalle (bow ties)
  • 1/4 cup                     balsamic vinegar
  • 1/2 cup                     pesto sauce or more to taste
  • 7 0z                           crumbled Feta cheese
  • 3/4 cup                    Greek olives, pitted or not
  • fresh basil
  • salt and pepper to taste
  • fresh grated Parmesan cheese

To roast the peppers :  Put directly over flame or broil whole peppers. I  usually use the outdoor grill. Char and turn until the peppers are blackened evenly. Remove to a bowl and cover tightly with plastic wrap. Let steam until cool enough to handle. Slip the charred skin off the peppers, open and remove seeds and then rinse gently. The less water you use in this process, the more flavor the peppers will have.

In a bowl, mix the sugar, vinegar, salt and pepper. Trim off the rough edges of the peppers and cut into narrow strips. Put them in the bowl with the vinegar mixture. Cut a tomato in half, place cut side down on a cutting board and slice into thin strips. This also goes into the bowl. Do the same with the onion and *1 Macerate all this together.

Boil the past, salt the water while the pasta is boiling, drain, and mix with the pesto. Start with a 1/2 cup of pesto, but you might want more. Remember the past will absorb the sauce as it sits. Add a little freshly grated Parmesan cheese.

Pour the past into a shallow bowl. Spoon the pepper mix all around the edges. Top the past area with the crumbled feta cheese. Throw a handful of olives over the top, add more gratings of Parmesan cheese, and garnish with fresh basil leaves. Use the entire leaf to garnish, also cut some leaves in *2 Chiffonade to garnish. Separate, or not, and put a little on the salad

*1 Macerate means to mix it up good, even using your hands to blend all the flavors, but dont mash the ingredients).

*2 (Chiffonade means “made of rags” in French). Roll a few leaves together cigar style and then cut across the roll to make strips

NOTES : David Paul, a chef who has a wonderful and trendy restaurant in Lahaina, gave cooking classes once a month at the Kaahumanu Mall in Maui. These were free demonstrations. This salad was one of his lessons. I’ve made enough changes to have it now be my own pasta salad. To make a hardy salad, use tortellini pasta, fresh or dried. Farfalle (bow ties) are my pasta of choice, but penne pasta works as well. I use whatever prepared pesto looks good to me and a pinch, just use the roasted peppers from a jar.

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VEGETABLE GARDEN LASAGNA

Serves : 6

Ingredients

  • 1                               Eggplant
  • 1 teaspoon              Salt, coarse
  • 6 + tablespoons     Olive oil
  • 1                                green bell pepper, cored, seeded and cut into julienne strips
  • 1                                red bell pepper, cored, seeded and cut into julienne strips
  • 1                                large onion, slivered
  • 12 oz                         fresh cultivated mushrooms, sliced thinly
  • 1/4 cup                    flour
  • 8 oz                          lasagna noodles
  • 3 cups                      tomato sauce
  • 1  1/2 cups              Bechamel Sauce
  • 1/4 cup                    freshly grated parmesan cheese for garnish
  • 5 oz                          goat cheese
  • 1/2 cup                   fresh basil, slivered
  • 8 oz                         mozzarella cheese
  1. Slice the eggplant into 1/4 ” slices. Sprinkle them with the coarse salt, and let drain in a colander for one hour. Wipe off the salt and pat dry
  2. Heat 2 tablespoons of the olive oil in a large skillet. Add the peppers and onion, and saute over medium low heat for about 10 minutes,  until cooked through but not browned.
  3. Using a slotted spoon, remove the peppers and onion from the skillet. Add another 1 tablespoon olive oil and saute the mushrooms for about 5 minutes, until cooked.
  4. ** SEE NOTES **  Remove the mushroom from the skillet and add 3 more tablespoons olive oil. Dredge the eggplant with the flour, shaking off the excess and saute the slices on both sides, over a medium heat until lightly browned, adding more olive oil as needed. Transfer the cooked eggplant to paper towels.
  5. Preheat oven to 350 degrees
  6. Bring 4 quarts of salted water to a boil in a large pot. Add the lasagna, and cook at a rolling boil until just tender. Drain and rinse under cold water and drain again.
  7. Spread a small amount of tomato sauce on the bottom of a 13 x 9 ” dish. Arrange half the lasagna noodles over the sauce. Cover with the peppers, onion, mushroom and eggplant in layers. Mix the béchamel sauce and parmesan together, and spoon half of it on top of the vegetables. Crumble the goats cheese over the béchamel sauce, and sprinkle on half the basil. Top with more tomato sauce, and then layer the remainer  of lasagna noodles. Spread the remaining béchamel over the lasagna noodles, and sprinkle with the remaining basil. Top with remaining tomato sauce and sprinkle with mozzarella.
  8. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until brown and bubbly for another 15 minutes.

NOTES : Here is my variation to this recipe. In step #4, Broil the eggplant, eliminating the flour and all that oil. Spray or brush the eggplant with olive oil lightly on both sides. Put the slices on a foil covered cookie sheet and broil on both sides. Be careful, it broils very fast. Also, you could use commercial sauces instead of preparing from scratch. This recipe is labor intense but the finished product is worth it….Also, it serves more than 6.

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PASTA WITH FRESH SAUCE

Serves :   1                        Preparation Time : 20 minutes

Ingredients

  • 1 pint                       Cherry Tomatoes halved or Roma tomatoes cubed
  • 1 head                      roasted garlic
  • 2 tablespoons        drained capers
  • 2 tablespoons        olive oil
  • 1 tablespoon          balsamic vinegar, or more to taste
  • 1/2 cup                   calamata olives, pitted and chopped
  • 1/2 cup                   parsley, chopped
  • 1/2 cup                   basil, cut into thin slivers
  • salt and pepper to taste
  • fresh mozzarella, as much as you like, cubed
  • fresh parmesan for garnish
  • To roast the garlic : Wrap the entire head of garlic in foil and bake for about 30-45 minutes in a 450 degree oven. You should be able to pierce the head easily with a fork. Let cool.
  • Cut the garlic head in half (across) and squeeze the pulp out. The cloves should ooze out easily. Combine all the rest of the ingredients with the garlic in a glass bowl and let it sit at room temperature while you boil the pasta of your choice. We like bow ties. Reserve 1/2 cup of the cooking water to use if pasta nee Quickly drain the past and toss in the sauce. Grate fresh Parmesan on top.

    Serving Suggestion : We serve this with crusts of bread and a green salad

    NOTES: Be creative with this recipe. Change the cheese to smoked Gouda or whatever. You can add hot pepper flakes for more punch. All the quantities can be to your taste.

    Recipe By : Linda McBride

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    PASTA WITH BUTTERNUT SQUASH AND SPINACH

    Serves : 2                             Preparation  Time : 45 minutes

    Ingredients

    • 6 oz                          Cavatappi or other spiral shaped pasta
    • 1                                small butternut squash (1 pound approx)
    • 5 cups                      fresh spinach leaves
    • 3 cloves                   garlic, minced
    • 2 teaspoons            lemon juice, fresh
    • 1/2 cup                    freshly grated Parmesan cheese
    • 1/4 cup                    chopped parsley or basil for garnish
    • salt and pepper to taste

    Fill a 4 quart kettle three quarters full with salted water and bring to the boil for cooking the pasta.

    Peel and quarter and seed the butternut squash. Cut into 1/2 cubes. Coarsely shop the spinach and mince the garlic.

    In a large heavy skillet heat some oil over a moderately high heat until hot but not smoking and saute the squash with salt to taste, stirring occasionally, until tender (about 7-10 minutes). If more liquid is needed to avoid the squash from sticking to the skillet, add a little white wine, broth or water.

    While the squash is cooking, cook the past in boiling water until al dente. RESERVE 1/2 cup of cooking water and drain pasta in a colander

    Add spinach and garlic to the skillet with the squash and cook over moderately high heat, stirring, until all liquid has evaporated. Add pasta and reserved cooking water and bring to boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan. Garnish with freshly chopped parsley and/or basil.

    Suggested Wine  : White

    Serving suggestion : Great as an entre, or side dish with chicken or port

    NOTES : The butternut squash is labor intensive. I used a potato peeler to peel it. You may want to quarter and seed it first, but I think peeling the whole squash is easier.

    Recipe by : A variation from Gourmet Magazine

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    PORK TENDERLOIN

    Serves : 4

    Ingredients

    • 2   1/4 lbs                             Pork Tenderloin
    • 1/2 teaspoon                       course salt
    • 1/2 teaspoon                       freshly ground black pepper
    • 5                                            bay leaves, preferably fresh
    • 3 sprigs                                fresh thyme
    • 2 tablespoons                     olive oil
    • 1/4 cup                                 fresh tangerine or orange juice

    *** See recipe for Onion and Raisin Conserve

    Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves and thyme. Let rest at room temperature for 30 minutes.

    Preheat oven to 375 degrees.

    Scrape the marinade off the pork and reserve it. Heat the olive oil in a large skillet and add the tenderloin. Sear the meat quickly over the high heat until well browned on all sides.

    Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour the tangerine (or orange) juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return it to the oven for  30-40 minutes or until the meat registers 160 degrees on a thermometer. Let rest at least 10 minutes before slicing.

    While the tenderloin is resting make the Onion-Raisin Conserve, it complements the pork tenderloin.

    Recipe by : Ceci, adapted from Martha

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    GRILLED FILLET OF BEEF

    Ingredients

    • Whole Fillet of Beef
    • Kosher salt or sea salt
    • Lots of pressed garlic
    • Good Olive Oil
    • One lemon

    Have the fillet at room temperature. About 30 minutes to 1 hour before grilling, make a pile of the salt and garlic and pour the oil over that, to make a thick paste. Rub this mixture all over the beef. Grill to desired doneness. Let it stand covered with foil, loosely, for about 15 minutes, before slicing.

    Slice and place on a platter

    SQUEEZE THE JUICE OF ONE LEMON OVER THE MEAT BEFORE SERVING !!!!!

    NOTES : Present this dish on a platter dressed with fresh watercress. Place Tomato wedges or slices around the edge of the platter.

    Recipe by : Paul Slocum

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    BBQ RIBS

    Serving size : Figure 1 lb of ribs per person if ribs are the ONLY entree.

    Ingredients

    • Baby Back rib slabs halved
    • Your favorite BBQ sauce
    • Dash HOT pepper sauce
    • Garlic cloves

    EARLY IN THE DAY (or the day before)

    Cover the ribs with water. Season the water with some splashes of BBQ sauce, serveral garlic cloves and dashes of hot pepper sauce. Bring to a boil and simmer for 45 minutes.

    Pour off the water and put the ribs in a shallow pan. Smear the ribs with more BBQ sauce. Let marinate for a few hours or over night in the fridge.

    Preheat the grill on a high heat. Adjust the temperature to low. As the ribs cook, baste with more sauce. Remember that the ribs are Pre-cooked, so they don’t need very long on the grill.

    To Serve : cut the ribs apart.

    NOTES : Jon really knows how to cook these ribs! In the past he has liked the Lee and Perrins BBQ sauce, but it’s hard to find, so just use a sauce that appeals to you.

    Recipe by : Jon McBride

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    TURKEY LOAF

    Serving Size : 1 large loaf

    Ingredients

    • 2 teaspoons             olive oil
    • 1 cup                         onion, finely chopped
    • 3/4 cup                    carrot, finely grated
    • 1/2 cup                     green onion, finely chopped
    • 1/2 cup                     celery, finely chopped
    • 1/2 cup                     red bell pepper, finely chopped
    • 2                                garlic cloves, minced
    • 2   1/2 cups              raw turkey, ground
    • 1 cup                         bread crumbs, plain or seasoned
    • 1/3 cup                     ketchup
    • 1 teaspoon               salt
    • 1 teaspoon               pepper
    • 1/4 teaspoon           nutmeg, ground
    • 1/4 teaspoon           cumin powder, ground
    • 1/4 teaspoon           cilantro, ground
    • 2 tablespoons          parsley, fresh, chopped
    • 4                                egg whites, lightly beaten
    • 1 tablespoon            Worcestershire Sauce
    • 1/2 cup                     Chili Sauce
    • 3 tablespoons          brown sugar
    • spray                         vegetable cooking spray

    Heat oil in a large non-stick skillet over a medium heat. Add onion, carrot, green onion, celery, red bell pepper, and garlic. Saute for 5 minutes, or until tender. Combine onion mixture, turkey, crumbs, ketchup and all the spices with eggs, in a large bowl. Stir Well.

    Coat 9 x 5 ” loaf pan with cooking spray, or shape mixture into  9 x 5 ” loaf on a sprayed pan. Bake at 350 degrees for 30 minutes (see my notes below).

    Combine ketchup or chili sauce with brown sugar, brush over turkey loaf.  Bake another 30 minutes or until done. Let stand 10 minutes before slicing.

    SERVING IDEAS : How about with mashed potatoes or jasmine rice?

    NOTES : I did not use both types of onion, just one or the other, but not both. Also, I cooked the loaf a little longer during the first half of the cooking, maybe 45 minutes instead of 30 minutes. This cooks nicely as a free form loaf, or you can make a couple of smaller loaves instead.

    Recipe by : Joyce

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    TURKEY CHUTNEY BURGERS

    Serves : 3

    Ingredients

    • 12 oz                     Ground Turkey meat
    • 2 teaspoons         curry powder
    • 1/4 cup                 chutney (chop large pieces)
    • 1 dash                    hot pepper sauce
    • 1.2 cup                   plain yogurt
    • freshly ground pepper to taste

    Combine the ingredients, except the yogurt, and shape into three patties.

    Either grill on a top-of-the-stove grill or saute in a non-stick pan that has been lightly filmed with oil.

    Allow 6-7 minutes per side, until the meat is no longer pick.

    Serve topped with yogurt.

    NOTES : I haven’t actually tried this recipe yet, but it sounds good

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    GRILLED GAME HENS

    Serves : 4

    Ingredients

    • 4 x 1 lb                       Cornish Game Hens
    • Papaya salsa             See Basic Fruit Salsa Recipe
    • For the marinade
    • 1/2 cup                        Fresh lime juice
    • 1/4 cup                        Extra Virgin olive oil
    • 1 tablespoon               minced garlic
    • 2 teaspoons                cumin
    • 1/2 teaspoon              ground cinnamon
    • salt and pepper to taste

    Combine the marinade indredients in a small bowl and reserve.

    Remove innards from the game hens and save for another use or discard. Butterfly the hens by cutting along the back. Trim away the backbone and discard. Snip off the wing tips. was the hens well under cold water and pat dry. Place in a bowl and coat with the marinade. Cover and let rest at room temperature for 1 hour, or overnight in the refrigerator.

    Preheat the grill to a medium heat. Place the hens skin-side down on the well oiled grill 3 ” from the heat source and cook for 10 minutes on the first side, basting (be sure the hens are spread out). Turn the hens and cook, basting constantly for another 10 minutes or until the juices run clear and when the thickest part of the thigh is pierced. (This could take another 10 minutes). Serve immediately with papaya relish.

    NOTES : Chutney makes a wonderful condiment with this dish. I can easily eat an entire hen on my own, but I’m a pig. The flavor is great. Plain, curried, or saffron rice is a good side dish, or scalloped potatoes.

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    FRICASSEE OF CHICKEN WITH WINTER VEGETABLES

    Serves : 6

    Ingredients

    • 12                                     Skinless Chicken Thighs
    • 3 tablespoons                olive oil
    • 3 cups                              sliced leeks, white and pale parts only
    • 2 cups                              chopped peeled parsnips
    • 3 cups                              thinly sliced carrot
    • 2 tablespoons                thinly sliced garlic
    • 3 cups                              low salt chicken broth
    • 1 cup                                dry white wine
    • 2 teaspoons                    dried oregano
    • 1 teaspoon                      dried fennel seed, optional
    • 1/8 teaspoon                  dried crushed red pepper
    • For the Garnish
    • Chopped fresh parsley
    • Grated lemon peel

    Sprinkle the chicken with salt and pepper.

    Heat 2 tablespoons oil in a large heavy pot over a medium heat. Add 1/2 of the chicken, brown on all sides for about 8 minutes. Transfer to a plate, and repeat with the rest of the chicken. Discard drippings from the pot.

    Heat 1 tablespoon oil in the same pot over a medium heat. Add leeks, parsnips, carrots and garlic. Saute until the vegetables are tender and beginning to brown, about 6 minutes. Add broth, wine, oregano, fennel seed, and red pepper. Bring to a simmer. Stirring to deglaze all the browned bits from the pot. Add chicken, cover, and simmer until the chicken is tender, about 30 minutes.

    Transfer to a serving bowl. Sprinkle with lemon peel and parsley and serve.

    NOTES : This is kind of a winter dish, but really yummy and not too heavy. Serve with mashed potatoes, rice, or just some crusty bread and a green salad. If you like sweet potatoes, try having a boiled one in the bowl with the fricassee.

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    CHICKEN THIGHS WITH HONEY GINGER GLAZE

    Serves : 2

    Ingredients

    • 4 pieces  (3/4 lb)              skinless, boneless chicken thighs
    • 1/4 cup                               honey
    • 1 tablespoon                      fresh lemon juice
    • 1 tablespoon                      low-sodium soy sauce
    • 2 teaspoons                       fresh ginger, peeled and grated (or from a jar)
    • 1 teaspoon                         Worcestershire Sauce
    • 1 dash                                  hot sauce
    • 1 teaspoon                          vegetable oil

    Heat oil in a medium non-stick skillet over medium-high heat. Add chicken, cook for 5 minutes on each side or until browned.

    Combine remaining ingredients in a small bowl and then cover the chicken with the sauce, reduce heat, and simmer for 10 minutes or until done.

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    SEARED AHI

    Serves : 4                       Preparation time : 5 Minutes

    Ingredients

    • 1   block of raw Ahi, Sashimi grade
    • Sesame oil
    • Volcano spice or equivalent ie Cajun Spice
    • napa cabbage, shredded
    • pickled ginger
    • Wasabi
    • soy sauce

    Rub the Ahi Block with a few drops (use sparingly) of sesame oil. Roll the block in the spice, pressing the spice onto the block. Sear in a seasoned iron skillet at a very high temperature for 30 seconds per side. Now, if the block is thin, sear it for less time.

    Refrigerate the block, it’s easier to slice when chilled.

    Presentation : Lay the thin slices of Ahi on a bed of shredded cabbage. Make a pile or two of pickled ginger on the same platter. Have a bowl of Wasabi mixed with soy on the side.

    NOTES : Jon, our son, perfected this recipe when he lived with us on Maui in 1995-1996. It was nine months of great hikes, picnics, and entertaining. My mouth is watering just writing this recipe. We use a mild hot spice mix, but suit your own taste. Also, chili sauce that is sweet/hot is good with this recipe. Find it in the Oriental section of the grocery store, the same with wasabi. The Volcano Spice is made here on Maui, right in Haiku.

    Recipe by : Jon McBride

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    LEMON DILL SHRIMP with GRECIAN ORZO SALAD

    Serves : 4                            Preparation Time : 30  minutes

    Ingredients

    • For the Vinaigrette
    • 1 teaspoon                 lemon zest
    • 1/2 cup                       fresh lemon juice
    • 1/4 cup                       olive oil
    • 1 tablespoon              finely chopped fresh dill
    • 1 teaspoon                 minced garlic
    • 1/2 teaspoon             kosher salt
    • 1/4 teaspoon             freshly ground pepper
    • For the Salad
    • 16                               Jumbo shrimp , peeled and deveined
    • 1 cup                          orzo pasta
    • 2 oz                            feta cheese
    • 3/4 cup                      finely diced red bell pepper
    • 1/3 cup                      pitted kalamata olives, quartered
    • 2 tablespoons           thinly sliced scallions, including tender green parts
    • 1 1/2 tablespoons     finely chopped fresh oregano
    • 4 METAL SKEWERS, or bamboo skewers soaked in water for at least 30 minutes.

    To make the vinaigrette : In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.

    Bring a medium saucepan 3/4 full of salted water to the boil. Add the Orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions and oregano. Toss again.

    Thread shrimp onto skewers. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

    Serve the shrimp immediately with the pasta.

    NOTES : This is a fun recipe. You can change the seafood, (I used both shrimp and scallops), and change the cheese in the salad to suit your taste. Be generous with the herbs, salt and pepper. Prep all the ingredients early in the day, so all you have to do is throw the past salad together and then cook the seafood. The hot pasta kind of melts the cheese. You could even do this recipe with grilled chicken

    Suggested Wine : A fresh crisp Pino Grisio compliments this meal.

    Recipe by : Weber Grill

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    Serves :     4

    Ingredients

    • 4 X  7 oz                 Ahi Tuna or Salmon fillets
    • For the Marinade
    • 1 cup                        Soy Sauce
    • 1 tablespoon           chopped garlic
    • 1 tablespoon           minced ginger
    • 1/2 cup                    sliced scallions
    • 1/2 cup                    sugar
    • For the Maui Onion Salad
    • 1                                large sliced carrot
    • 1                                small Maui onion
    • 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
    • 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
    • 1/4 cup                    Pink pickled ginger
    • 4 oz                          bean sprouts
    • 1 tablespoon           canola oil
    • 1/2 tablespoon       toasted white sesame seeds for the garnish
    • 1/2 tablespoon       black sesame seeds for the garnish
    • 1                                juice from one lemon
    • + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

    Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

    Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

    About 30 minutes before serving, get the barbecue grill ready .

    To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

    Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

    To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

    (I doubled this recipe and served 10 people)

    NOTES : Japanese spice sprouts are Daikon sprouts, I substituted with sunflower sprouts. You can zap the carrot and onion in the microwave for about one minute just to get the bit of crunch away. The julienne should be fairly thin. There is a lot of prep to this recipe, but it is well worth it.
    You can plate the food for your guests or if you double the recipe, as I did, pile the salad on a large platter with the fish on top. Doubling the ingredients serves 10. I garnished with tomato, lemon and lime wedges.
    This recipe was prepared for Jack and I at Marty and Bino’s house up the road from us. We’ve just recently begun a nice friendship with them and are happy to have them as neighbors. The care in which dinner was prepared and resented from pupus to dessert was inspiring. The dessert was a chocolate souffle cake and the pupus were chunks of Reggio parmesan cheese and focaccia bread.

    Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

    Recipe By : Adapted from Roy’s Feasts from Hawaii

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    FITZ’s FISH STEW

    Ingredients

    • 1/3 lb                       Fish per Person – eg Ahi, Mahi, Ono, snapper (choose 3)
    • 1                                Onion
    • 1                                clove of garlic per piece of fish
    • 1                                sliced tomato
    • red and green bell peppers
    • clam juice
    • cucumber
    • parsley, chopped
    • thyme
    • cayenne (just a little)
    • parsley or cilantro to garnish
    • salt and freshly ground pepper to taste

    Rub fish with grated onion and garlic. Layer fish in a stew pot with sliced tomatoes, cucumber and red and green bell peppers. Let this stand for a few hours. Pour on bottled clam juice and sprinkle on chopped parsley. Cook until the fish is done. This an be done a day ahead. Re-heat carefully and do not overcook.

    Serve in a shallow bowl and cooked brown rice that has grated carrot cooked in it. A chunk of boiled sweet potato on the side, garnish with fresh cilantro or parsley and offer hot sauce on the side.

    NOTES : Well, this recipe has a lot of history. It came from a dear friend of ours on the island of Montserrat in the British West Indies. His name is Fitzroy and I don’t know what in the world has become of him. He prepared this fish stew for us, our family and friends many times. He even visited us in Michigan and prepared it for about 50 of our friends. It was a wonderful evening full of Caribbean spirit and what else?? Rum !!!

    Recipe By :  Fitzroy

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    SCALLOPED TOMATOES

    Serves :   8

    Ingredients

    • 12  - 16                            medium Tomatoes
    • 3                                      onions, sliced
    • 1 tablespoon                  fresh basil OR 1 teaspoon dried basil
    • butter
    • buttered bread crumbs
    • salt and pepper to taste

    Peel tomatoes and cut out the cores. Then cut them in quarters. Peel and slice the onions and saute them in  3 tablespoons butter until transparent but not brown.

    Butter the casserole dish, and put a layer of tomato quarters on the bottom. Top with part of the sliced onions, dot liberally with butter and sprinkle with salt and freshly ground pepper and some of the basil.

    Repeat the layers until all the vegetables have been used. Top with a layer of bread crumbs that have been browned in plenty of butter.

    Bake in a 375 degree oven for 30 minutes or until the tomatoes and onions are thoroughly tender.

    NOTES : This casserole can be prepared up to the baking part on the day before the brunch.

    Recipe By :  Linda McBride

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    SAUSAGE RING

    Serves :     8-10                                         Preparation Time :

    Ingredients

    • 1 1/2 – 2 lbs                           bulk sausage pork
    • 3/4 cup                                   uncooked oats
    • 2/3 cup                                   peeled apple, chopped
    • 3/4 teaspoon                         salt
    • 1/2 teaspoon                          sage, crushed
    • 1/2 teaspoon                          basil, crushed
    • 1                                               egg
    • 2/3 cup                                   milk
    • 1 can                                        peach halves, drained
    Combine all ingredients, not the peaches! Mix thoroughly. Place peach halves, cavity up in the bottom of an un-greased 6 cup ring mold. (I spray some Pam on the mold). Spoon sausage mixture over and between peaches, packing firmly.
    Bake for one hour at 350 degrees, longer if necessary. Invert the mold on a shallow pan lined with paper towels. Do not unmold. Let stand until grease drains off. Turn sausage ring (still in mold) right side up and then invert and remove from mold onto serving dish. See notes!

    NOTES : I have my own way of serving this recipe. First of all I never use the peach halves. Tried it and the ring looked icky. Ann uses the peaches and cooks this recipe in a Bundt pan, it turns out just fine. I always prepare this recipe the day before.

    Follow all the above directions and then invert the ring onto an oven proof dish and refrigerate overnight. In the morning, melt a little peach or apricot preserve with a little juice and brush over the sausage ring. Reheat and serve. Fill the center of the ring with sauteed cherry tomatoes or scrambled eggs. (not necessary but looks nice). This dish freezes well. I prepare it for Jack often and cut the ring serving size pieces, wrap each piece in Saran wrap and fill a zip lock full of the individual servings and freeze. Whenever you want to, just microwave as many servings as you need.

    Suggested Wine : Mimosas

    Recipe By :  Linda McBride

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    TABLECLOTH STAINER STEW

    Serves : 8

    Ingredients

    • 4              ancho peppers+ 4 passila peppers  (all dried)
    • OR 1/4 cup            chili powder
    • 2-3 lbs                    broiler chicken, cut into 8 pieces (cut breast pieces in half crossways)
    • 1/2 lb                      lean pork, cubed 1″
    • 2 tablespoons        oil
    • 8 0z can                  tomatoes
    • 1                               large onion, diced
    • 3                              cloves garlic, minced
    • 1 teaspoon             oregano
    • 1/4 teaspoon         salt
    • 1/4 teaspoon         cinnamon
    • 1/4 teaspoon         pepper
    • 3 cups                     chicken broth
    • 1                               medium jicama, cubed
    • 1                               ripe plantain, or two bananas, peeled and sliced
    • 1                               tart apple, peeled and cored and sliced
    • 1                               firm pear, peeled and cored and sliced
    • 8 oz                         pineapple, chunked and drained
    • 2 tablespoons        cilantro or parsley

    If using dried peppers instead of the chili powder, cut them open and discard stems and seeds. Cut pepper into small pieces with scissors or a knife. Place in a bowl and pour boiling water over the peppers. Let sit for 45-60 minutes. Reserve 1/3 c water, drain the rest.

    Meanwhile, rinse and pat the chicken dry. Season with salt and pepper. Brown in hot oil for 10-15minutes until light brown. Brown pork in drippings. Drain and return chicken and pork to the dutch oven.

    Process undrained tomatoes, onion, garlic, oregano, cinnamon, pepper and drained peppers or chili powder, and the reserved water. If using the chili powder, add 1/3 c water, cover, and blend until smooth.

    Stir tomato mix and chicken broth together into Dutch oven and with chicken and pork. Boil over high heat. Stir in Jicama and plantain (not the bananas). Simmer covered for 45 minutes. Stir in Apple and Pear and simmer for 5 minutes. Stir in pineapple and bananas, heat through.

    Sprinkle with parsley or cilantro to garnish.

    NOTES : Use fresh pineapple if possible, and add it when you add the Jicama

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    SWEET POTATO STEW

    Serving Size: 8                                    Preparation Time : 30 minutes

    Ingredients:

    • 5 cups                              Fresh spinach, or kale or Swiss chard
    • -                            (lightly packed and to torn into small pieces)
    • 2 medium large              sweet potatoes peeled and cut in 1″cubes
    • 1/4 cup                             Olive oil
    • 3                                        onions, finely chopped
    • 4                                        garlic cloves, minced
    • 2                                        celery ribs,sliced
    • 8 cups                               vegetable broth or water
    • 1 1/2 cups                         chopped canned tomatoes (Use large can) — with juice
    • 1                                         carrot sliced
    • 1/4 teaspoon                    nutmeg
    • dash cayenne and salt and pepper to taste

    Heat the oil in a large stockpot over medium heat, add onions, garlic and celery, and saute stirring often for 10 min. Stir in all the rest of the ingredients EXCEPT the greens.

    Bring the soup to a boil, then reduce the heat to a simmer and continue stirring occasionally for 45 min, or until the potatoes are tender.

    Remove 2 cups of the soup and puree it, then return it to the pot.

    Stir in the spinach, or other greens, and cook about 5 min. until the greens are tender.

    Recipe By: Joyce

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    CHICKEN MARSALA

    Serving Size  : 4                                    Preparation Time : 30 minutes

    Ingredients

    • 16                                               FRESH SAGE LEAVES
    • 8                                                THIN SLICES PROSCIUTTO
    • 8                                                LARGE CHICKEN BREASTS
    • 2  tablespoons                        ALL PURPOSE FLOUR
    • 1 tablespoons                          OLIVE OIL
    • 3 tablespoons                         BUTTER
    • 3/4  cup                                   MARSALA WINE OR SHERRY
    • 2  tablespoons                        CAPERS IN BRINE — COARSLY CHOPPED
    • 2  tablespoons                        CHOPPED FRESH PARSLEY
    • 1 1/2  teaspoons                     FRESHLY GROUND PEPPER

    Preheat oven to 350 degrees. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto.  Put the flour on a plate and season with the pepper.Dredge the prepared cutlet in the flour.  Heat the oil and 1 tablespoon butter in a large skillet.  Once the butter is foaming, add 4 of the cutlets, seam side down.  cook over medium high heat until golden brown, about 3 min. per side.  Transfer to a baking dish.  Add another tablespoon of butter to the pan and brown the remaining cutlets. Transfer to the baking dish then cover (foil) and  cook in the oven for 8 min. Reduce the pan heat to medium low and add the Marsala.  Stir constantly, scraping up the browned bits.  Simmer for 3 min.  Add the capers and parsley.  Stir in remaining butter.  Spoon the sauce over the chicken.

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    NOTES : This dish looks great with rice and sauted spinach.  Also, I have used rubbed sage instead of the fresh sage leaves.  Try to use fresh herbs whenever possible. This is a fancy dish that goes together quickly.

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    LETTUCE WRAPS for GIRLS NIGHT

    Serving Size  : 10      Preparation Time :20:00

    Ingredients:

    • 1 lb                                           ground turkey
    • 2 Tablespoons                       grated peeled fresh gingerroot
    • 4  Tablespoons                      teriyaki sauce
    • 4  Tablespoons                      rice vinegar
    • 2  Tablespoons                      honey
    • 1  teaspoon                             crushed red pepper, less or more to taste
    • 1  teaspoon                             corn starch
    • 1 1/2  Cups                              grated carrots
    • 1  Cup                                      fresh bean sprouts
    • 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
    • 1/2 Cup                                   sliced green onions
    • 1/4 Cup                                   sliced almonds, toasted
    • 12  leaves                                Bibb lettuce

    Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

    Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

    Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

    NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
    I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

    Recipe By : Dianne Holland

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    Serving Size  : 4                                    Preparation Time : 15 minutes

    Ingredients:

    • 2 pounds                            SHRIMP, (the larger the better)
    • 1/2 cup                               olive oil
    • 2 teaspoons                       finely chopped garlic
    • 2 tablespoons                   finely chopped fresh parsley
    • 2 tablespoons                   fine fresh bread crumbs
    • 1/8 teaspoon                    crushed red pepper
    • 1/2 teaspoon                    dried crushed oregano
    • Salt and fresh ground pepper to taste

    Preheat broiler to high.

    Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

    Add the remaining ingredients to the shrimp and toss to coat evenly and well.

    Line a baking dish with foil and arrange the shrimp over it.

    Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

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    NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

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    GAZPACHO

    Serving Size :  8                                           Preparation Time : 45 minutes

    Ingredients

    • 2                                      hot house cucumbers halved and seeded, not peeled
    • 3                                      red bell peppers , cored and seeded
    • 8                                      plum tomatoes
    • 2                                      red onions
    • 6                                      garlic cloves, minced
    • 46 oz                               tomato juice
    • 1/2 cup                           white wine vinegar
    • 1/2 cup                           good olive oil,  (not that much)
    • 1 tablespoon                  kosher salt
    • 1 1/2 teaspoons             pepper, freshly ground

    Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
    After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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    NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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    ASPARAGUS VICHYSSOISE

    Serving Size : 10

    Preparation Time : 30 min                  Cook time     : 30 minutes

    Ingredients

    • 2  lbs                       Asparagus, tips reserved, stalks cut into 1-inch lengths
    • 1/2 lb                      Yukon Gold potatoes, peeled and cut into 1-inch chunks
    • 2  tablespoons       unsalted butter
    • 3  medium              leeks, white and tender green parts only — thinly sliced
    • 2 1/2  cups              chicken broth(stock)
    • 2  cups                     water
    • 1 large                      thyme sprig
    • 1 1/2 cups                milk
    • 1 1/4 teaspoons      salt
    • 1/4 teaspoon          white pepper, freshly ground

    Chive oil (recipe separate)

    In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 min. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

    Melt the butter in a large saucepan (pot). Add the leeks and cook over moderate heat, stirring until softened, about 5 min. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 min.

    Discard the thyme sprig. Working in batches, puree the soup in a blender and then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temp, then refrigerate until chilled, at least 4 hours or overnight.

    Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.

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    Suggested Wine: Sauvignon Blanc–1999 Caymus Vineyards or 1999 Silverado

    NOTES : This creamy soup is the best the next day, after the flavors have gotten to know each other. Season generously before serving.

    Recipe By      : Bon Appetit

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    Linda McBride's Favorite Recipes and Photographs!