Cajun Popcorn
It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack. Here is a good treat that is worth a little splurge.
INGREDIENTS
2 1/4 Teaspoons Kosher Salt
1 1/4 Teaspoons Paprika
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Onion Powder
3/4 Teaspoon Ground Pepper
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Ground Thyme
3/4 Teaspoon Cayenne Pepper
1/4 Cup Melted Butter
24 Cups Plain Popped Popcorn
Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn. Personally I think the stovetop is a better way to pop popcorn. In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper. In an extra-large size bowl drizzle the butter over the popcorn and toss. Add the spice mixture and toss well to coat. Serves 12
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
Bourbon Blizzard
Let’s be honest, New Year’s Eve is the drinking holiday for many party goers around the world. Whiskey isn’t just a man’s drink anymore and with the comeback of traditional cocktails you just may want to try your hand at the Bourbon Blizzard. Remember to drink responsibly.
INGREDIENTS
3 Ounces Bourbon
1 Ounce Cranberry Juice
2/3 Ounce Lemon Juice
1 Ounce Simple Syrup
Lemon Twist
Ice
Place ice into a cocktail shaker. Pour the bourbon, cranberry juice, lemon juice and simple syrup into the shaker. Secure the lid and shake well. Strain the liquid into a cocktail or martini glass and garnish with a lemon twist. Makes 1 Bourbon Blizzard.
Fresh Blueberry Waffles
Dust off that waffle iron because these Fresh Blueberry Waffles are a wonderful way to start your day! If your family doesn’t eat all of the waffles then freeze the leftovers to use throughout the week. When there is a morning rush it’s so easy to heat up individual servings in the toaster.
INGREDIENTS
1 3/4 Cups Unbleached Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
2 Eggs
1 3/4 Cups Milk
1/4 Cup Oil
1/4 Cup Sugar
2 Cups Fresh Blueberries
Preheat your waffle iron. In a large size bowl combine the flour, baking powder and kosher salt. In a medium size bowl mix together the eggs, milk, oil and sugar. Slowly add the wet ingredients to the dry ingredients. Stir to combine. The batter will be a bit lumpy. Fold in the blueberries. Bake in your waffle iron until golden brown and serve warm. Makes 10 waffles.
Pineapple Guacamole
If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring. It’s easy to make and the pineapple dresses up a basic guacamole. It’s best to use fresh pineapple for this dip.
INGREDIENTS
3 Diced Avocados
1 Cup Diced Pineapple
1/2 Cup Diced Onion
1/4 Cup Fresh Lime Juice
1/4 Cup Chopped Fresh Cilantro
2 Minced Jalapeno Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chop and dice all of the ingredients that need chopping and dicing. Set aside. In a large size bowl mash the avocados with a potato masher. You will want the avocados to be somewhat chunky. Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple. Stir until just combined. Serve immediately. Serves 10
Homemade Country White Bread
I made a turkey pasta soup with leftover turkey and needed a nice hearty bread to go with it. This bread recipe isn’t hard. It just takes a bit of time is all. It’s worth the time and effort.
INGREDIENTS
6 Cups Unbleached Bread Flour or Unbleached All-Purpose Flour
1 Package Active Dry Yeast
2 1/4 Cups Buttermilk or Sour Milk
2 Tablespoons Sugar
2 Tablespoons Butter
2 Teaspoons Kosher Salt
In a large size bowl combine 2 1/2 cups flour and the package of yeast. Set aside. In a medium size saucepan combine the buttermilk, sugar, salt and butter. Heat just until it the buttermilk mixture gets warm and the butter almost melts. You will want the buttermilk mixture to be in the 120º to 130º F. range. Slowly add the milk mixture to the flour mixture. Stir with a wooden spoon. Stir in as much of the remaining flour as you can. Don’t worry if you cannot get all of the flour mixed in. Stir until the dough looks ropey and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough, but is smooth and elastic. Again, don’t worry if you don’t use all of the flour. Knead for six minutes by pushing the dough with the heel of your hand. Turn the dough over and do push with the heel of your hand. Shape the dough into a large ball and place into a lightly grease d bowl. Turn the dough to grease both sides of the dough. Cover the bowl with a clean kitchen towel and let it rise for 1 hour in a draft free place. After 1 hour punch the dough down. You will know when the dough is ready to punch down when after poking your fingers into the dough the indentations stay. To punch the dough you just punch your fist into the center of the dough. Now turn the dough out onto a lightly floured surface and divide in half. Cover the dough the dough and let it sit for 10 minutes. Grease two loaf pans (8×4 inches). After sitting for 10 minutes shape each dough half and place into the prepared loaf pans. Place the two loaf pans in the same warm, draft free place and cover with the same clean kitchen towel. Let rise again for 45 minutes. Preheat your oven to 350º F. Bake for 40 minutes or until the bread sounds hollow when lightly tapped. Remember that not all ovens are created equal and heat differently from the next so set your timer for 35 minutes to check for doneness. Remove from the oven and immediately remove from the loaf pans. Cool completely on wire racks and serve. Makes 2 loaves. 
Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
Blackberry Crumble
Here is an easy dessert to make during the holidays. Whether you are having a dinner party or just want to serve a special dessert to family or friends this is so easy, but looks like you worked all day on it.
INGREDIENTS
4 Cups Fresh Blackberries
3/4 Cup Sugar
2 Tablespoons Fresh Lemon Juice
1/2 Cup Rolled Oats
1/2 Cup Unbleached Flour
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/2 Cup Softened Butter
Preheat your oven to 350º F. In a large size bowl place the fresh blackberries. Add the lemon juice and 3/4 cup sugar to the blackberries and gently toss. Let stand for 10 minutes. In a separate large size bowl combine the rolled oats, flour, brown sugar and ground cinnamon. Mix well. Add the softened butter until the flour mixture becomes crumbly. Spoon the blackberries into four large greased ramekins. Spoon the oats mixture over the blackberries and distribute evenly among the four ramekins. Place the four ramekins on a baking sheet and put in the oven. Bake for 35 minutes. Remove from the oven let cool for 10 minutes before serving. Serve plain or with 1 scoop of ice cream. I served it with salty caramel gelato and it was a nice compliment to the blackberry crumble. Serves 4
Victoria’s “Baked” Sticky Toffee Pudding
If you’re looking for a stunningly delicious Christmas dessert this is the one for you. No need to steam in a water bath, but just pour the batter into ramekins and bake.
INGREDIENTS
8 Ounces Pitted & Chopped Dates
6 Ounces Boiling Water
2 Teaspoons Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
3 Large Eggs
3 Ounces Softened Butter
5 Ounces Demerara Sugar
1 Tablespoon English Golden Syrup (Lyle’s Is Good)
2 Tablespoons Unsulphured Molasses
3 1/2 Ounces Milk
Sauce:
6 Ounces Muscovado Sugar
2 Ounces Softened Butter
8 Ounces Heavy Cream
1 Tablespoon English Golden Syrup
1 Tablespoon Unsulphured Molasses
Preheat your oven to 325º F. Grease 6 individual ramekins and set aside. Place the chopped dates into a large size glass bowl and fill with boiling water. Soak the dates for 20 minutes. When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together. Add the eggs one at a time and beat after each addition. Add the golden syrup and molasses. Beat well. In a large size bowl combine the self-rising flour and baking soda. Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added. Add the chopped dates including the liquid in the bowl and stir gently. The mixture should resemble a thick batter. Divide the batter between the ramekins and place on a parchment covered baking sheet. Bake for 40 to 50 minutes. Remember that all ovens bake differently so make sure to test to determine doneness. The cakes should be raised and firm to the tough. Make sure not to over bake. Remove from the oven and cool for 10 minutes before tuning out.
To make the sauce: In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved. Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
For serving place and individual pudding onto a warm individual dessert plate. Drizzle a generous amount of sauce over the pudding. Serve and listen for your guests’ applause! Serves 6
Calamari Pasta
Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style. Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.
INGREDIENTS
1 Pound Penne Pasta
6 Tablespoons Olive Oil
9 Minced Garlic Cloves
1 1/2 Teaspoons Red Pepper Flakes
6 Diced Plum Tomatoes
2 Pounds Calamari (Squid)
Juice of One Lemon
1 Cup Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Clean and slice the calamari tentacles and tubes into rings. Set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain the pasta. Do not rinse the pasta. In a large size skillet heat the olive oil over a medium high heat. Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes. Cook for 2 minutes. Stir occasionally. Add the calamari and cook for 3 minutes. Stir in the lemon juice and cook for another 4 minutes. Add the parsley. Add the drained pasta to the skillet and toss until heated through. Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Serves 8
