Corned Beef Hash
Corned Beef Hash is a breakfast tradition, especially with a freshly poached egg on top. You can purchase cooked corned beef or use leftovers.
INGREDIENTS
6 Tablespoons Butter
1 Large Chopped Onion
3 Cups Chopped Lean Cooked Corned Beef
3 Cups Cooked Potatoes
1 Red Bell Pepper
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Fresh Chopped Parsley
In a large skillet melt the butter over medium heat. Add the onion and cook for 5 minutes until tender. Stir often. Stir in the corned beef, potatoes, red pepper and pepper until well combined. Cook for 15 minutes and press the hash down firmly with a spatula until the bottom of the hash has browned. With the spatula, turn the hash over one small section at a time. Cook for another 10 minutes and, again, press down with the spatula and cook until the second side has browned. When finished cooking remove from the stove and sprinkle with parsley. Serves 4
Mango Citrus Chicken Kabobs
INGREDIENTS
5 Pounds Boneless & Skinless Chicken Breasts
1 Large Orange or Red Bell Pepper
MARINADE
½ Pound Peeled/Pitted/Diced Fresh Ripe Mango
1 Pound Spicy Mango Chutney
1 Diced & Cleaned Green Bell Pepper
1 Teaspoon Fresh Cilantro
1 Teaspoon Fresh Chopped Jalapeno Pepper
1 Teaspoon Fresh Lime Juice
4 Teaspoons Teriyaki Sauce
1 Teaspoon Thai Chili Sauce
1 Teaspoon Salt
Combine all of the marinade ingredients in a food processor and blend for 20 seconds. Cut the chicken breasts into 1 ½ inch cubes. Place chicken cubes in a large zip lock bag or a square pan. Pour marinade over chicken cubes and place in the refrigerator. Marinade for at least 3 hours. In the meantime cut up the bell pepper into pieces. Soak 10 wood or bamboo skewers in water for 20 minutes. This prevents the skewers from burning on the grill. Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers. Place on a medium-high heat grill and grill for 6 to 8 minutes on each side. Serve warm. Serves 4
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Beantown Baked Beans
This recipe is so easy. All you need is simmering time!
INGREDIENTS
1 Pound Dried Navy Beans
2 Chopped Onions
1 Cup Water
½ Pound Diced Bacon
½ Cup Brown Sugar
1/3 Cup Ketchup
¼ Cup Molasses
5 Cloves Crushed Garlic
1 Tablespoon Kosher Salt
1 ½ Teaspoons Dry Mustard
¼ Teaspoon Freshly Ground Black Pepper
Soak the beans in enough water to cover plus three inches over night. Drain the beans and place in a large pot. Bring to a boil for 15 minutes. Turn heat down to simmer and add onions, water, bacon, brown sugar, ketchup, molasses, garlic, salt, dry mustard & black pepper. Cover and simmer for 8 to 10 hours. After cooking for some time add water as needed. Serve hot as a side dish. Serves 6
Baba Ghanoush
INGREDIENTS
2 Small Eggplants (1 Pound Each)
2 Thinly Sliced Garlic Cloves
2 Tablespoons Olive Oil
4 Teaspoons Fresh Lemon Juice
¼ Cup Tahini (Sesame Seed Paste)
½ Cup Plain Yogurt
½ Teaspoon Ground Cumin
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Preheat oven to 400° F. With a knife, cut slits all over eggplants and insert garlic slices in the slits. Place the eggplants in a baking pan and roast for 1 hour until the eggplant is collapsed and tender. Remove from the oven and cool enough to handle. Cut the eggplants in half. Scoop out the flesh and place in a colander se over a bowl. Discard the skin and let drain 10 minutes.
Transfer the eggplant to a food processor with a knife blade attached. Add the olive oil, lemon juice, salt and pepper. Add the cumin, tahini and yogurt, pulsing to combine. Spoon into a bowl and cover & refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes 2 cups
White Bean Salad
INGREDIENTS
14 ½ Ounces of White Beans (If You Use Canned Drain, But Do Not Rinse)
2 Tablespoons Chopped Red Onion
2 Tablespoons Chopped Green Onion
1 Finely Chopped Carrot
3 Tablespoons Fresh Lemon Juice
2 Teaspoons Red Wine Vinegar
1 Tablespoon Olive Oil
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Chop the onions and carrots. Squeeze the lemon juice over the chopped onions and carrots and set it aside. Combine all ingredients into a serving dish. Chill in the refrigerator for 2 hours and the flavors will combine. Serves 4
Vegetable Curry
INGREDIENTS
½ Medium Eggplant (Aubergine)
2 Small Carrots
1 Cup Peas
1 Cup French Beans
1 Medium Potato
½ Cup Freshly Grated Coconut
2 Tablespoons White Poppy Seeds
4 Fresh Hot Green Chilies
1 ¼ Teaspoon Salt
3 Medium Tomatoes
1 Tablespoon Plain Yogurt
1 Teaspoon Garam Masala
2 Tablespoons Fresh Green Coriander
Place cut eggplant, carrots, peas, beans and potato in a medium saucepan. Add 1 cup of water and bring to a boil. Cover and turn heat to medium. Cook for 5 minutes or until vegetables are just tender. Do not overcook. Put the coconut, chilies, poppy seeds and salt in a food processor. Add 5 ounces of water and grind to a fine paste and set aside. When the vegetables are cooked, add the spice paste and another 5 ounces of water. Stir and simmer gently for 5 minutes. Add the tomatoes, yogurt and garam masala. Stir gently to mix well. Bring to a boil and simmer gently for 3 minutes. Turn into a serving dish and garnish with fresh coriander. Serves 4
Garlic Naan
INGREDIENTS
1 Package Active Dry Yeast (.25 Ounce)
1 Cup Warm Water
¼ Cup White Sugar
3 Tablespoons Milk
1 Beaten Egg
2 Teaspoons Salt
4 ½ Cups Bread Flour
4 Teaspoons Minced Garlic
3 Teaspoons Chopped Coriander
¼ Cup Melted Butter
In a large bowl, dissolve yeast in warm water (NOT hot water). Let stand about 10 minutes – until frothy. Stir in sugar, milk, egg, salt and enough flour to make soft dough. Knead for 6 minutes on a lightly floured surface until smooth. Place dough in a well oiled bowl and cover with a damp cloth. Set aside in a warm place to let rise. Let rise for 1 hour or until dough has doubled in volume. Punch the dough and knead in garlic and chopped coriander. Pinch off small handfuls of dough that are about the size of golf balls. Roll into balls and place onto a tray. Cover with a towel and allow rising again until doubled in size. This should take about ½ hour. During the second rising, preheat grill to a high heat. Lightly oil the grill and roll one ball of dough into a thin circle. Place dough on the grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned for another 2 to 4 minutes. Remove from grill and continue the process until all of the naan has been prepared. If you don’t have a grill you may cook in the oven on a pizza stone. Makes 14 garlic naan
Butter Chicken
INGREDIENTS
½ Cup Plain Yogurt
1 Tablespoon Lemon Juice
1 Teaspoon Turmeric
2 Teaspoon Garam Masala Powder
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin
2 Teaspoons Grated Fresh Ginger
2 Crushed Garlic Cloves
4 Chopped Chicken Breasts
4 Ounces Roasted Cashews
2 Ounces Unsalted Butter
1 Tablespoon Sunflower Oil
1 Finely Chopped Medium Sized Onion
1 Teaspoon Ground Cardamom
1 Cinnamon Stick
1 Bay Leaf
2 Teaspoon Sweet Paprika
14 Ounces Canned Crushed Tomatoes
5 Ounces Chicken Stock
1 Cup Thickened Cream
Combine yogurt, lemon juice, turmeric, garam masala, chili, cumin, ginger and garlic in a medium sized bowl. Add chicken and stir well. Cover and refrigerate overnight. Reserve half of the roasted cashews and place remaining cashews in a food processor. Process until finely ground.
Heat the butter and oil in a large skillet over medium heat. Add the onion, cardamom, cinnamon and bay leaf. Cook for 2 minutes until the onion starts to soften. Reduce heat to low and then add chicken and marinade, paprika, tomato puree, cashew powder and chicken stock. Simmer for 15 minutes. Stir in cream and cook for another 10 minutes. Garnish with remaining cashews, chopped coriander and serve with rice. Serves 4
Lamb Kebabs
INGREDIENTS
2 Pounds Boneless Lamb
1 Cup Yogurt
¼ Cup Lemon Juice
¼ Teaspoon Salt
To Be Ground Into Paste:
1 Cup Coriander Leaves
1 Cup Mint Leaves
3 Green Chilies
1 ½ Inches Ginger Piece
2 Garlic Cloves
1 Cup Raw Papaya
Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender. Combine paste, yogurt, lemon juice and salt. Coat the lamb pieces with the sauce and marinate overnight or at least five hours. I like to marinate in a large zip lock bag. When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown. Serve with onion pieces, lemon wedges and naan. Serves 4
