Chocolate Layer Cake
I love this cake. It’s my go to cake for special occasions and birthdays. Everyone seems to enjoy this cake and wants the recipe!
INGREDIENTS
Cake
½ Cup Shortening
2 Cups Sugar
4 Eggs
2 Teaspoons Vanilla Extract
2 (1 Ounce Each) Squares Unsweetened Chocolate (Melted & Cooled)
2 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
1 ½ Cups Buttermilk
Frosting
½ Cup Softened Butter
1 (3 Ounce) Package Softened Cream Cheese
½ Teaspoon Vanilla Extract
2 Cups Confectioners’ Sugar
2 Tablespoons Milk
2 Squares (1 Ounce Each) Unsweetened Chocolate (Melted & Cooled)
Preheat the oven to 325° F. To make the cake: cream together the shortening and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted & cooled chocolate. In a separate bowl sift together the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Bake for 40 minutes until done. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
For the frosting: combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the confectioners’ sugar slowly. Beat on low speed. Stir 2 tablespoons of milk and the melted & cooled chocolate. Beat until fluffy.
To assemble place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting. Frost the top layer. Serves 8
**If you do not have buttermilk just measure out 1 1/2 cups regular milk and add 2 tablespoons of lemon juice or vinegar. Let sit for a few minutes.
Oven Baked Chicken
Parmesan cheese mixed with breadcrumbs creates a golden brown crunchy coating on this oven baked chicken. If you add herbs to the recipe it can change the way it tastes. For flavor variations try mixing ½ teaspoon dried herbs, such as rosemary or sate, into the melted butter mixture.
INGREDIENTS
½ Cup Dried Breadcrumbs
¼ Cup Grated Parmesan Cheese
2 Tablespoons Finely Chopped Fresh Parsley
½ Teaspoon Freshly Ground Pepper
¼ Teaspoon Salt
½ Cup Melted Butter
3 Teaspoons Finely Chopped Garlic
6 (4 Ounce) Boneless Skinless Chicken Breasts
Preheat the oven to 375° F. Combine the breadcrumbs, Parmesan cheese, parsley, pepper and salt in a shallow bowl. Set aside. Combine the butter and garlic in a pie pan. Dip 1 chicken breast at a time into the butter mixture. Place into the breadcrumb mixture. Turn to coat evenly. Place the chicken breasts into an ungreased medium sized baking pan. Drizzle with any of the remaining butter mixture. Bake for 30 minutes until chicken is lightly browned and the juices run clear when pierced with a fork. Serves 6
Sourdough Rolls
INGREDIENTS
2 Cups Flour
2 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
3 Tablespoons Sugar
1 Cup Sourdough Starter
¼ Cup Melted Butter
Combine the dry ingredients in a medium size bowl. Mix well and make a hole in the center and pour in the starter. Knead the dough in the bowl for 3 minutes. Pinch off golf ball size pieces and shape them into biscuits. Line a baking sheet with parchment paper. Place the rolls on the baking sheet and brush the tops with the melted butter. Put in a warm place to rise for 1 ½ hours. Bake in a preheated oven at 350° F for 20 minutes. Remove from the oven sand serve warm. Makes 12 rolls.
Pounded Pork
One of my all time favorite “go to” recipes!
INGREDIENTS
4 (1 Inch Thick) Center Cut Pork Chops
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Lightly Beaten Large Eggs
1 Cup Bread Crumbs (Lightly Toasted)
¼ Cup Plus 3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Bunch Arugula
1 Diced Tomato
1 Tablespoon Fresh Lemon Juice
Using a meat mallet, carefully pound the pork chops until they are ¼ inch thick. You can remove the bone if you want, but you don’t have to. Season the pork chops with the salt and pepper. Dip each pork chop into the beaten eggs. Allow the excess to drip off . Dredge each pork chop in the bread crumbs and set on a plate. In a large skillet heat ¼ cup of the olive oil over a medium heat until just smoking. Add the butter and allow it to foam for 15 seconds. Place the chops in the pan and cook for 5 minutes until golden brown on one side. The trick is to cook the chops slowly over an even medium heat so that they cook through without burning the bread crumb crust. Using tongs carefully turn the chops and cook on the other side for 5 more minutes until light golden brown. Add more oil if necessary (1/2 tablespoon at a time to avoid scorching the breading).
In a large bowl combine the arugula (remove the stems) and tomatoes. Add the remaining 3 tablespoons of olive oil, lemon juice, salt and pepper and toss to coat the greens. Place one pork chop on each of the four warmed dinner plates. Divide the arugula salad evenly among the plates and serve immediately. Serves 4
Marinara Sauce
INGREDIENTS
2 (28 Ounce Each) Cans Crushed Plum Tomatoes
1/3 Cup Olive Oil
2 Thinly Slice Garlic Cloves
10 Chopped Basil Leaves or 1 Tablespoon Dried
½ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
Heat the oil in a saucepan and add the garlic, salt and pepper. Cook slowly on low for 5 minutes. Add the remaining ingredients and bring to a simmer. Make sure to stir often. Cook for 30 minutes and serve over pasta or as a dipping sauce. Serves 4
Hanger Steak
Hanger Steak (also known as butcher’s steak, hanging tender or bistro steak) is a cut of beef steak that comes from the diaphragm of a steer or heifer. Hanger Steak used to be called, “Butcher’s Steak,” because the butchers would keep it for themselves rather than sell it to their customers. Hanger Steak typically weighs about 1 to 1 ½ pounds and resembles flank steak in texture and flavor. Hanger steak is a “V-Shaped pair of muscles with a long membrane down the middle. It is best marinated and cooked quickly over high heat because this cut is not particularly tender. To avoid toughness grill and broil and serve rare or medium rare.
The Hanger Steak is said to “hang” from the diaphragm, which is one muscle, commonly cut into two separate cuts of meat. The Hanger Steak is traditionally considered more flavorful and the outer skirt steak is composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. Hanger Steak is also a very traditional Mexican cuisine, especially in the north, where it is called arrachera and is marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas for tacos. In South Texas, this cut of beef is known as fajitas arracheras. Historically Hanger Steak has been more popular in Europe. In England it is referred to as skirt steak; in France onglet; in Italy lombatello; in Spain solomillo de pulmon. In America, Hanger Steak formerly was not separated as an individual cut, but today is extremely popular. Here is an easy recipe to follow that is sure to please!
INGREDIENTS
4 (6 Ounces) Hanger Steaks
8 Tablespoons Olive Oil
1 Sprig Rosemary (Leaves Removed & Chopped)
5 Thinly Sliced Garlic Cloves
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
Mix the olive oil, chopped rosemary leaves, garlic slices, salt and pepper in a large bowl. Place the steaks in the bowl and cover the bowl with plastic wrap. Place in the refrigerator and marinated for 3 hours. Heat your grill, cast iron pan or oven broiler. Add the steaks and cook for 2 to 3 minutes on each side. Slice and plate. Serves 4
Bolognese Meat Sauce
INGREDIENTS
1/3 Cup Olive Oil
2 Ounces Salt Pork
1 Clove Finely Chopped Garlic
½ Cup Chopped Onion
1 Cup Chopped Carrot
1 Cup Chopped Celery
1 Pound Ground Sirloin
½ Cup White Wine
½ Cup Light Cream
1 (28 Ounce) Can Peeled Crushed Tomatoes
1 Tablespoon Tomato Paste
1 Cup Peas
2 Ounces Butter
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
½ Teaspoon Ground Nutmeg
In a medium size saucepan, heat the diced salt pork in the oil until the pork is light brown in color. Remove the salt pork and add the finely chopped garlic to the oil. Brown to taste. Add the onion and cook until translucent. Add the carrot and celery and cook until they are softened and begin to change color. Add the ground sirloin. Stir and cook until the sirloin turns brown in color. Pour in the wine and increase the heat to get a boiling action while stirring. Pour in the light cream and bring to a boil for 3 minutes. Dilute the tomato paste in the peeled crushed tomatoes and add to the saucepan. Add the peas to the saucepan and color. Allow to simmer over a low heat for 55 minutes. Add the butter, salt, pepper and nutmeg. Stir well and allow to cook at a simmer for another 15 minutes. Serves 4
Fettuccine Alla Carbonara
INGREDIENTS
1 Pound Fettuccine
8 Strips Bacon
8 Ounces Unsalted Butter
2 Tablespoons Finely Chopped Onion
6 Ounces Thickly Sliced Prosciutto
1 Tablespoon Finely Chopped Parsley
½ Cup White Wine
½ Cup Heavy Cream
½ Cup Milk
½ Cup Grated Parmesan Cheese
1 Egg Yolk
½ Teaspoon Freshly Ground Pepper
While the water is set up to boil, cook the bacon and drain it thoroughly. Cut the prosciutto and bacon into half inch squares. Melt the butter in a medium size saucepan. Add the minced onion and sauté over a low heat until the onion is translucent. Add the cut up bacon and prosciutto and stir over a low heat for 3 to 4 minutes. Pour the wine into the saucepan and raise the heat to bring the mixture to a low boil for 5 minutes while stirring. Add the cream and milk and bring to a low boil again for 5 minutes. Cook and drain the fettuccine. Lower the heat and add the parsley and ½ of the grated Parmesan cheese. Pour the mixture over the boiled and drained fettuccine. Add the whisked egg yolk and toss the pasta and sauce together thoroughly. Add the grated cheese and freshly ground pepper. Serve immediately. Serves 4
Ginger Shrimp
INGREDIENTS
24 Shrimp With Shells On
1 Tablespoon Vegetable Oil
4 Cloves Chopped Garlic
4 Tablespoons Julienned Fresh Ginger
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Cup Soy Sauce
¼ Cup Brandy
Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2
Glazed Ham
A Boxing Day Tradition!
INGREDIENTS
1 Five Pound Cooked Ham
¼ Cup Whole Cloves
¼ Cup Maple Syrup
2 Cups Honey
2/3 Cup Butter
Score the ham and stud with the whole cloves. Place the ham in a foil lined pan. Preheat the oven to 325° F. Using a double boiler, heat the maple syrup, honey and butter. Keep the glaze warm while baking the ham. Brush the glaze over the ham and bake for 1 hour and 15 minutes. Baste the ham every 10 minutes with the glaze. During the last 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven and let stand for 5 minutes before serving. Serves 15
