Easy Easter Ham
INGREDIENTS
1 Whole Bone in Ham
12 Ounces of Pineapple Juice
2 Cups Packed Brown Sugar
1 Cup Water
½ Teaspoon Ground Cloves
Place the ham in a large roasting pan. In a saucepan bring pineapple juice, brown sugar, water and ground cloves. Bring to a boil. Pour mixture over the ham and bake uncovered in a preheated oven at 350° F for 2 to 2 ½ hours. Baste occasionally. Cover the ham with a foil tent if the ham is getting too brown. Remove from the oven and let cool a bit before carving and serving. Serves approximately 12 depending on how large of a ham you purchase.
Grilled Spiced Salmon Steaks
INGREDIENTS
1 Tablespoon Chili Powder
2 Teaspoons Brown Sugar
1 Teaspoon Ground Cumin
1 Teaspoon Dried Thyme
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
4 (8 Ounces Each) Salmon Steaks – ¾ Inch Thick
Lemon Wedges
Prepare outdoor grill for covered direct grilling over medium heat. In a bowl, combine chili powder, brown sugar, cumin, thyme, salt and olive oil. Use mixture to rub on both sides of salmon steaks. Place salmon on the grill, cover and cook until just opaque throughout. Approximately 4 minutes per side. Serve with lemon wedges. Serves 4
Classic Italian Hero
INGREDIENTS
¼ Cup Vinaigrette
One 12 Ounces Loaf Italian Bread
5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi
5 Ounces Sliced Mozzarella Chesese
Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes
Add to or leave out any ingredient to this classic.
Vinaigrette
1/3 Cup Wine Vinegar
2 Crushed Garlic Cloves
1 Tablespoon Fresh Oregano
½ Tablespoon Fresh Basil
2 Drops Tabasco
2/3 Cups Olive Oil
In a container with a tight fitting lid, add all of the ingredients and shake well.
Prepare vinaigrette. Cut bread horizontally in half. Remove enough soft center from each half to make a 1 inch shell. Brush vinaigrette evenly over cut sides of the bread. Layer meats and cheese on the bottom half of the bread. Top with additional ingredients of your choice. Replace top half of the bread. If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours. Cut into 4 pieces. Makes 4 sandwiches.
Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
INGREDIENTS
2 Racks of Baby Back Ribs
POACHING
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
MARINADE
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4
Garlic Shrimp
This dish is super easy to make and everyone will love it!
INGREDIENTS
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
Chicken Tikka Masala
INGREDIENTS
1 Cup Basmati Rice
1 Tablespoon Olive Oil
1 Chopped Onion
2 Teaspoons Grated & Peeled Fresh Ginger
1 Crushed Garlic Clove
2 Tablespoons Indian Curry Paste
1 ¼ Pounds Skinless & Boneless Chicken Breast Halves (Cut Into 1 Inch Chunks)
¼ Teaspoon Salt
¼ Teaspoon Fresh Ground Black Pepper
1 Cup Crushed Tomatoes
½ Cup Half & Half
¼ Cup Chopped Fresh Cilantro (A Bit More For Garnish)
Prepare rice.
In a large skillet heat olive oil on medium for a minute. Add onion and cook for about 6 minutes. Stir frequently. Add ginger, garlic and curry paste. Cook 3 minutes longer. Add chicken, salt & pepper and cook about 2 minutes or until no longer pink on the outside. Stir occasionally. Add tomatoes. Cover and cook 3 to 4 minutes longer or until chicken loses its pink color throughout.
Uncover and stir in half & half and cilantro. Spoon rice into 4 shallow bowls. Top with chicken mixture and garnish with extra chopped cilantro. Serves 4
Veal Piccata
INGREDIENTS
¼ Cup Unbleached Flour
½ Teaspoon Salt
¼ Teaspoon Fresh Ground Black Pepper
1 Pound Veal Cutlets
4 Teaspoons Olive Oil
1/3 Cup White Wine
1 Cup Chicken Broth
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Capers
1 Tablespoon Butter (NOT Margarine)
1 Tablespoon Chopped Parsley
Place cutlets between two sheets of plastic wrap or waxed paper. With a meat mallet, pound cutlets to ¼ inch thickness. On waxed paper, combine flour, salt and pepper. Coat cutlets with seasoned flour. Shake off the excess.
In a large skillet heat 2 teaspoons olive oil over medium-high heat until very hot. Add half of the cutlets and cook until brown (for about 2 minutes). Turn cutlets and cook 1 minute longer. Using tongs, transfer cutlets to platter and keep warm. Repeat with remaining 2 teaspoons olive oil and remaining veal. Transfer to plate with the other cooked veal.
Increase heat to high and add wine to skillet, stirring until browned bits are loosened from the bottom of the skillet. Add the broth and heat to boiling. Boil until sauce has reduced to ½ cup (4 to 6 minutes). Stir in lemon juice, butter, capers and parsley. When butter has melted pour sauce over veal. Serves 4
Chicken Mole
INGREDIENTS
15 Ounces Diced Tomatoes
4 Ounces Chopped Mild Green Chiles
½ Cup Whole Blanched Almonds
½ Cup Coarsely Chopped Onion
1 Peeled Garlic Clove
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
¾ Teaspoon Ground Cinnamon
1 Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Olive Oil
½ Ounce Chopped Unsweetened Chocolate
¼ Cup Water
2 Tablespoons Chopped Fresh Cilantro
3 Pounds Bone-In Skinless Chicken Parts
To prepare mole sauce, in a blender or food processor with a knife blade attached, puree tomatoes, chilies, almonds, onion, garlic, chili powder, cumin, coriander, cinnamon, salt and sugar until smooth.
In a large skillet, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown (about 5 minutes per side). Use tongs to transfer chicken pieces to a large bowl.
Pour mole sauce, chocolate and water to the skillet. Cook while stirring until chocolate melts. Return chicken to skillet and heat until boiling. Reduce heat and cover. Simmer for 30 to 35 minutes or until chicken juices run clear when pierced with tip of a knife. Remove from skillet and serve with rice and/or tortillas. Garnish with cilantro. Serves 6
Salmon Tetrazzini
INGREDIENTS
½ Pound Spaghetti
15 Ounces Cooked Salmon
12 Ounces Cream
½ Cup White Wine
1 Minced Garlic Clove
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Salt
¼ Cup Italian Breadcrumbs
½ Cup Grated Parmesan Cheese
Cook the spaghetti and drain (do NOT overcook). Coat a 9×13 inch baking dish with olive oil. Place the spaghetti in the baking dish so that it is spread along the bottom. Preheat the oven to 375° F. Remove any skin and bones from the salmon. Place salmon in a medium sauce pan and add the cream and wine along with garlic, black pepper and ¼ cup Parmesan cheese. Cook over medium heat until everything is blended and the cheese has melted and the mixture begins to boil. Pour the mixture evenly over the noodles. Mix the bread crumbs with the remaining Parmesan cheese and sprinkle over the top. Bake for 25 minutes or until the top is crisp and browned around the edges. Remove from oven and serve hot. Serves 4
Naughty Nachos
If I had to pick my last meal on earth it would be Naughty Nachos!
INGREDIENTS
1 Pound Ground Sirloin
2 Teaspoons Chili Powder
2 Teaspoons Cumin
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
½ Teaspoon Salt
8 Ounces Refried Beans
15 Ounces Black Beans
¾ Pound Grated Monterey Jack Cheese
1 Pound Grated Cheddar Cheese
1 Large Chopped Red Onion
½ Cup Chopped Green Onions
2 Chopped Tomatoes
8 Ounces Chopped Black Olives
3 Diced Jalapeño Peppers
16 Ounces Tortilla Chips
Iceberg Lettuce
Sour Cream (optional)
Guacamole (optional)
Salsa (optional)
Brown ground sirloin in a medium skillet. Drain and add chili powder, cumin, paprika, garlic powder and salt. Set aside. Spread the refried beans over the bottom of a platter or shallow heat proof dish. This is to anchor the first layer of tortilla chips. Next, spread a layer of chips over the refried beans, top with layers of cheeses, ground sirloin, black beans, red onion, green onions, diced jalapeño peppers, tomatoes and olives. Repeat until all ingredients are used. Bake in preheated oven at 375° F for 20 minutes. Remove from oven and serve warm. Top with lettuce, guacamole, sour cream and salsa. Serves 6
