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
Key Lime Pie
INGREDIENTS
Crust
1 ¼ Cups Graham Cracker Crumbs
2 Tablespoons Sugar
6 Tablespoons Melted Butter
Filling
14 Ounces Sweetened Condensed Milk
5 Egg Yolks
½ Plus 2 Tablespoons Fresh Key Lime Juice
You May Use Bottled Key Lime Juice, But Fresh Is Always Better
TOPPING
¾ Cup Chilled Heavy Whipping Cream
Preheat oven to 350° F. Stir together graham cracker crumbs, sugar and butter in a medium size bowl until combined well. Press mixture evenly onto bottom on a 9 inch glass pie plate. Bake crust in the middle of the oven for about 10 minutes. Remove from the oven and cool in the pie plate on a wire rack. Leave the oven on.
Whisk together condensed milk and egg yolks in a large bowl until combined well. Add the lime juice and whisk until combined well. The mixture will be slightly thickened. Pour filling into the crust and bake in the middle of the oven for about 15 minutes. Remove from the oven and cool pie completely on a wire rack. The filling will set as it cools. Cover and chill for about 8 hours.
Just before serving, beat the whipping cream in a chilled bowl with an electric mixer until stiff peaks form. Serve pie topped with the whipping cream. Serves 6
Biscuits & Gravy
INGREDIENTS
Biscuits
2 Cups Unbleached Flour
4 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
3 Ounces Diced Cold Butter
8 Ounces Buttermilk
Combine the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured surface just enough to bring the dough together. Do not knead more than is necessary to prevent the biscuits from becoming tough. Roll the dough out and cut out biscuits with a biscuit cutter. Place on parchment paper on a baking pan and bake in a preheated 400° F oven. Bake for 10 minutes or until golden brown. Start gravy immediately.
Gravy
½ Pound Ground Breakfast Sausage
2 Tablespoons Butter
4 Tablespoons Unbleached Flour
3 Cups Cold Milk
¼ Teaspoon Salt
¼ Teaspoon Pepper
In a medium sized skillet sauté the sausage until it is cooked and has released as much fat as possible. Remove the sausage with a slotted spoon. Do NOT drain the grease as you will need it to make a roux. Add the butter to the grease and melt it. Next add the flour a little at a time over medium heat. Constantly whisk the roux and cook for about 2 minutes. Add the cold milk a bit at a time while continuing to whisk. Add the sausage into the roux mixture and cook for 3 minutes. Add the salt and pepper.
Remove biscuits from oven. Cut the biscuits in half and pour the gravy over them. Makes 8 to 10
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
Chocolate Waffles
INGREDIENTS
1 ½ Cups Semi-Sweet Chocolate Chips
1 Cup Unsweetened Cocoa
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
2 Tablespoons Sugar
½ Teaspoon Salt
4 Separated Eggs
4 Tablespoons Olive Oil
2 Cups Milk
Preheat waffle iron. Sift flour, cocoa and baking powder into a medium sized bowl. Mix in the sugar and salt. In a separate bowl, mix together the egg yolks, oil and milk. Add the egg mixture to the flour mixture and gently combine. In a clean, dry bowl, beat the egg whites with a mixer until they form soft peaks. Fold the beaten egg whites into the batter. Next mix in the chocolate chips. Ladle 1/3 of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides. Serve immediately with the toppings of your choice. Serves 6
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
Asparagus In Vinaigrette
I learned how to make this dish while living in France. It is so easy and tasty!
INGREDIENTS
2 Pounds Trimmed Fresh Asparagus
1 Minced Garlic Clove
1/3 Cup Olive Oil
2 Tablespoons Fresh Lemon Juice
¾ Teaspoon Salt
¼ Fresh Ground Pepper
Place trimmed asparagus in a steamer basket. Place in a saucepan over 1 inch of water and bring to a boil. Cover and steam for 6 to 8 minutes or until crisp and tender. Do not overcook! Rinse with cold water and drain well. Set aside.
In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper. Pour over asparagus and toss to coat. Cover and refrigerate until chilled. Makes a great side dish. Serves 8
Caramel Popcorn
Who doesn’t love caramel popcorn?! I have heard that there is a movie theater in LA that sells homemade caramel corn. I would go to the movies just for the caramel corn!
INGREDIENTS
3 Quarts Popped Popcorn
3 Cups Dry Roasted & Unsalted Mixed Nuts
1 Cup Firmly Packed Brown Sugar
½ Cup Light Corn Syrup
½ Cup Butter
½ Teaspoon Salt
½ Teaspoon Baking Soda
½ Teaspoon Vanilla Extract
Preheat oven to 250° F. In a large roasting pan combine the popcorn and nuts. You wish to leave the nuts out or just use one type of nut. Place in the oven while preparing the glaze. In a medium saucepan combine brown sugar, corn syrup, butter and salt. Bring to a full boil over medium heat, stirring constantly, and then continue to boil for 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Next pour over the warm popcorn and nuts. Toss to coat the popcorn well. Bake another 60 minutes. Stir frequently (about every 10 minutes). Cool and break apart. Store in an airtight container. Makes 4 quarts
Victoria’s Crab Cakes
INGREDIENTS
1 Pound Lump Crabmeat
½ Stick Unsalted Butter (Divided – 1 Tablespoon & 3 Tablespoon)
½ Cup Chopped Shallots
1 Teaspoon Sea Salt
2 Large Eggs
1 ½ Teaspoons Worcestershire Sauce
1 Teaspoon Paprika
½ Teaspoon Freshly Ground Black Pepper
2 Teaspoon Tartar Sauce
1 Teaspoon Lemon Zest
¼ Teaspoon Tabasco Sauce
2 Tablespoon Chopped Fresh Parsley
2 Cup Cubed White Bread (About 4 Slices)
2/3 Cup Bread Crumbs
Pick through crab to remove any bits of shell. Try not to break up the lumps of crabmeat as you pick through. Heat 1 tablespoon of butter in a small skillet over medium-high heat. Add the shallots and a half of teaspoon of salt. Cook until the shallots are translucent (about 2 minutes). Do not brown. Let the shallots cool. Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley and the cooked shallots. Gently fold in the crabmeat and bread cubes, taking care to not break up the lumps of crab meat. The mixture will be very wet. Using your hands, take a scoop of the crab mixture and gently form into a patty form about 2 ¼ inches across and ¾ inches thick. Continue until you’ve made 12 crab cake patties. Line a rimmed tray and a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
Heat the remaining 3 tablespoons of butter in a large skillet on medium-high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan. Make sure not to crowd the pan. Cook until golden brown – for about 3 minutes on each side.
Remove from skillet and serve. Makes about 12 crab cakes
INGREDIENTS
2 Limes
4 Cups Shredded Green or Purple Cabbage
½ Cup Sour Cream
1 Tablespoon Olive Oil
1 ¼ Pounds Tilapia Fillets
¼ Teaspoon Ground Chipotle Chile
¼ Teaspoon Smoked Paprika
¼ Teaspoon Salt 8 Corn Tortillas
1 Cup Salsa
Avocado Slices (Optional)
Grate 2 teaspoons lime peel and squeeze ¼ cup lime juice. Set aside. In a large bowl, combine cabbage and lime juice. Set aside. In a small bowl, stir lime peel and smoked paprika into sour cream and set aside. In a large skillet heat oil on medium-high until hot. On a sheet of waxed paper, sprinkle tilapia fillets with chipotle and salt to season both sides. Add fish to skillet and cook 5 to 6 minutes or until it turns opaque throughout, turning over once. Meanwhile, warm the tortillas. To serve cut fillets into 8 pieces. Place 2 pieces tilapia in each tortilla, top with cabbage, lime/paprika sour cream and salsa. Top with avocado slices if you wish. Serves 4
