Sides & Vegetables
Gingered REAL Carrots
Ingredients & Measurements:
1 Pound of small carrots cleaned with tops. (In produce section of Publix)
2 TBSP Margarine
1 tsp fresh ginger ground
1 TBSP fresh parsley chopped
Process:
In small skillet add ½ cup of water and bring to boil, add
carrots and steam for about 3 minutes or until fork enters carrot easily.
Drain water and return skillet and carrots to the stove and add your
margarine and ginger and bring up to medium heat. Toss carrots in
margarine to coat and then add parsley and serve.
Lima Beans
Ingredients / Measurements
1 1/2 lb frozen lima beans, defrosted
3 ounces thick cut bacon
1 yellow onion finely chopped
1/2 red bell pepper seeded and cored and chopped
2 TBSP garlic
2 1/2 tsp fresh thyme leaves chopped
1/14 tsp salt
1 1/4 tsp pepper
2 cup chicken broth (use paste and add water)
1/4 cup olive oil
1/2 tsp white pepper
chopped parsley for garnish
Process:
In a small Dutch Oven cook the bacon until fat is rendered and it is crispy 4 to 6 minutes. Add the onion, bell pepper and cook stirring until soft, add 1 tbsp of garlic 1 tsp of thyme and 2 tsp of cajun seasoning stir for 1 minute. Add lima beans, 1/2 tsp of salt, the black pepper and chicken broth and bring to a boil. Reduce heat to medium and cook for about 15 minutes. Taste and adjust seasoning.
Navy Bean Raugout
Ingredients / Measurements
2 cups beef base (use paste and add water)
1/4 cup EV Olive Oil
1/2 cup chopped shallots
1 tsp garlic
1 cup chopped roma tomatoes ( more meat less juice)
1 tsp chopped thyme
1 cup dried navy white beans cook until tender (yields 2 cups cooked)
1/2 cup dry red wine
2 TBSP cold butter
1 TBSP fresh chopped parsley
Process:
In a saute' pan heat 2 TBSP of olive oil, when oil is hot add the shallots and season with S&P, saute' for 1 minute. Add the garlic, tomatoes, thyme and beans. Season again and saute' for 2 minutes. Deglaze the pan with the wine and cook until most of the liquid has evaporated about 1 minute and then add the beef stock and bring to a simmer. Simmer 2 to 3 minutes.
Olive Oil Smashed Potatoes
Ingredients / Measurements
2 pounds small yukon gold potatoes
3/4 cup EV Olive Oil
1 zest of Lemon (keep lemon)
Salt & Pepper to taste
Process:
Put potatoes in a 2 qrt microwave casserole dish and cover with 1 cup of water and lid. place in microwave and cook on high for 4 minutes or until potatoes or tender. Place potatoes into a large bowl and smash with fork while adding ingredients. Fold all the ingredients into potatoes mixture and add salt & pepper to taste. Serve.
Fennel Roasted Veggies
Ingredients / Measurements
2 large carrots peeled and cut 1/2 inch thick
1/2 pound red onions halved and cut into 6 wedges
1 fennel bulb halved and cut into 1/2 inch wedges
2 each zucchini halved and cut 1/2 inch wide
1/2 cup EV Olive Oil
1 tsp Italian bread crumbs (magic dust)
1 TBSP Parmigiano Cheese
1 1/2 TBSP fennel spice
1 Tsp garlic
Sea Salt & Pepper to taste
Process:
In large sauce pan heat olive oil and then add garlic and veggies, toss until golden brown and then transfer veggies to baking pan and bake at 350 degrees for 15 minutes. Remove and top with fresh grated parmigiano cheese and 1 tsp of magic dust(italian bread crumbs). Serve.
Wasabi Mashed Potatoes
Ingredients / Measurements
1 TBSP EV Olive oil
1 tsp anise
1 tsp fresh tarragon chopped
2 TBSP Fresh Grated Parmigiano Cheese
1 pound baking potatoes
4 TBSP butter cut into squares
2 TBSP heavy cream heated
1 TBSP roasted garlic ( buy in the produce section)
1/2 pound fresh spinach, stems removed
11/2 tsp wasabi powder
salt & pepper
Process:
Cut the potatoes in large equal pieces. Cover with salted water and bring to a boil and cook until tender. Drain. Put potatoes aside.
In large sauce pan heat olive oil and garlic, add spinach, butter, wasabi powder, anise and then potatoes, saute' for two minutes and then add heavy cream and reduce for two more minutes until cream has coated the potatoes, add cheese and let melt. Serve topped with fresh chopped tarragon
Asparagus wrapped in Proscuitto Ham
Ingredients / Measurements
1 pound of fresh Asparagus
1 pound proscuitto ham
1 TBSP EV Olive Oil
1/4 tsp kosher salt
1 tsp fresh cracked black pepper
Process:
Blanch Asparagus in hot water for 60 seconds. Cool on pan and lightly salt. Wrap each [piece with one piece of ham. Sprinkle with black pepper and bake for 5 minutes at 350 degrees. Remove and sprinkle with fresh parmigiano cheese and serve.
Pesto Crushed Potatoes
Ingredients / Measurements
1 sprig fresh parsley
2 bunches fresh basil leaves
1 cup Extra virgin olive oil
2 TBSP fresh pine nuts (need to toast with butter)
2 tsp minced garlic
1/2 cup fresh grated parmigiano cheese
1 pound Yukon Gold potatoes(buttery note)
Process:
In a blender puree herbs with oil and 1 TBSP of toasted pine nuts, garlic,salt & pepper to taste. When well blended add the cheese and pulse one more time until it is mixed in. Transfer to a bowl and adjust seasoning.
Potato Process: Bring 1 gallon of water to a boil and place potatoes in water and cook until fork enters the potatoes with ease. Remove from the heat and place in large bowl and use a fork to crush them leaving the skin and large pieces. Add the above mixture and fold into your potatoes and season to taste and serve.
Sauteed Broccoli Rabe with Vinegar
Ingredients / Measurements
4 Sprigs of Baby Broccoli
1/4 Cup Extra Virgin Olive Oil
1 1/2 TBSP minced Garlic
Sea Salt & Pepper to taste
1/4 Cup red wine vinegar
Process:
Heat oil in large skillet when oil is almost smoking add the garlic and cook a few seconds until light brown add your baby broccoli stems and toss using tongs, incorporating the garlic so it does not burn on the bottom of the skillet.
Serve on platter topped with fresh grated Parmigiano Cheese
French Onion Soup
Ingredients / Measurements
1/2 cup unsalted butter
4 sweet onions sliced
2 TBSP fresh copped garlic
2 bay leaves
2 fresh sprigs of thyme
1tsp kosher salt
1tsp fresh ground black pepper
1 cup red wine
3 TBSP all purpose flour
2 qrts of beef stock (beef base add water)
1 french baguette (crouton)
1/2 pound grated Gruyere Cheese (gotta have it)
Process:
Melt butter in large pot over medium heat, butter needs to get golden brown, then add the onions, garlic,bay leaves, thyme and salt & pepper and cook until onions are soft and caramelized about 25 minutes. Add the red wine bring to a boil and then reduce the heat to a simmer until wine has evaporated completely and the onions are dry about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir while turning down the heat so the flour does not burn and cook for about 10 minutes so that we cook out the flour taste. Add your beef stock and bring soup back up to a simmer and cook for 10 minutes. Season to taste.
SERVING SOUP:
Ladle soup into bowl and add one slice of the baguette to the top of soup, add fresh grated Gruyere cheese to the bread and place in broiler to brown up and melt. Serve.
Pomme Frete ( Fried Potato)
Ingredients / Measurements
2 pounds baking potatoes, sliced paper thin
2TBSP Butter
1 TBSP fresh chopped chives
2 cloves garlic chopped
4 sprigs fresh thyme
1 cup grated Parmigiano-Reggiano Cheese
pinch of sea salt
fresh ground black pepper
Process:
In heavy skillet heat butter until it turns golden brown and then add your potatoes, garlic, thyme and brown potatoes on both sides, add salt & pepper to taste. When finished place on paper towel and then transfer to a platter and top with fresh Parmigiano Cheese and Fresh chopped Chives.
Risotto Cabernet
Ingredients / Measurements
12 cups chicken stock ( use chicken base paste and follow yield instructions
1/4 cup Olive Oil
1 cup minced yellow onion
3 cups Arborio Rice
1 cup dry white wine
3 TBSP unsalted butter
1 cup grated Parmigiano cheese
1 cup Cabernet Red Wine
Process:
Bring chicken stock to a boil in a large saucepan, reduce to a simmer and keep warm. Heat oil in a 4 quart saucepan add onion salt & pepper and saute" over medium heat until onions are translucent not brown. Add rice and continue to saute' coating the rice with the oil until grains are lightly toasted about 4 to 6 minutes. Adjust heat to keep pan constant. Add white wine and stir until it is completely absorbed. Begin adding stock to rice 1 ladel at a time, stirring rice. Let simmer and add more stock as needed until completely absorbed about 15 minutes. You should feel a little bite when you try .Remove risotto from heat and add in your butter, parmigiano and Cabernet until butter, cheese are melted. Adjust seasoning and transfer to a platter and garnish with some fresh grated Parmigiano.
Wild Vidalia Onions:
1 lb wild Vidalia Onions (cleaned)
Process:
In skillet add one TBSP of olive oil and bring up to temp. Add onions and sweat them for about 1 minute adding 1 tsp salt & pepper combo.; When somewhat limp and have a little bit of brown appearance serve with Chops as an accompaniment.
Fresh Green Beans with Shallots
Ingredients/Measurements:
1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot
1 to 2 tablespoons extra-virgin olive oil
1 tsp Freshly ground black pepper
Process:
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2-teaspoon salt and some pepper and serve immediately.
Sweet and Sour Red Cabbage with Cranberries
Measurements/Ingredients:
1 small red cabbage
2 tablespoons canola oil
Sea salt and freshly ground pepper
1/4 teaspoon ground mace
2 tablespoons balsamic vinegar
1 1/2 ounces brown sugar
3 tablespoons red wine
2 bay leaves
1/3 cup dried cranberries
Process #1: Discard the outer leaves of the cabbage, quarter it, remove the hard core and finely slice the leaves. Heat the oil in a saucepan and sweat the cabbage with the salt and pepper and mace until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate it. Add the red wine and bay leaves, cover the pan, turn the heat down low and braise for 17 minutes, stirring halfway through. Add the cranberries, cover the pan, and cook for another 10 minutes, stirring halfway through.
Rosemary Potatoes
Ingredients/Measurements:
10 Red “B” size potatoes (halved and par cooked in micro for 4 minutes)
2 Tbsp olive oil
½ cup fresh chopped rosemary
1 tsp salt & pepper combo
1 tsp fresh chopped garlic
Prepartion Directions:
Wash and cook potatoes until fork goes into potatoes with a little force and take from the microwave. In small skillet add olive oil, garlic and bring up to temp, add in the potatoes and rosemary and begin the browning process. Add salt & pepper to taste and serve with just a pinch of fresh Romano cheese.
Sauteed Asparagus
Ingredients/Measurements:
1 lb of fresh Asparagus
1 tsp roasted garlic
1 tsp olive oil
1 pinch salt & pepper
Preparation Directions:
In a small skillet add your olive oil and bring up to temp, add your garlic and Asparagus and simmer for 2-3 minutes. And you salt & pepper and 1 tsp of fresh butter and serve.
Roasted Asparagus
Ingredients & Measurements
1 lb of fresh Asparagus
1 tsp garlic
1 tsp olive oil
1 pinch salt & pepper
Process:
In a small skillet add your olive oil and bring up to temp, add your garlic and Asparagus and simmer for 2-3 minutes. And you salt & pepper and 1 tsp of fresh butter and serve with Chops.
Tex Mex Rice
Ingredients/Measurements:
2 cups parboiled Rice
1 Tbsp Cumin
1 Tbsp All Spice
1 Tbsp Tabasco
2 cups Water
1 tsp salt & pepper combo
2 Tbsp Soy Sauce
Process:
Bring water to boil and add all ingredients. Cover and cook for 20 minutes on low heat. Uncover and let stand for 5 minutes and serve.
Fresh Zucchini & Squash Sauteed
Ingredients/Measurements:
2 medium sized zucchini (halve & sliced)
4 small yellow squash (halved & sliced)
1tsp salt & pepper combo
½ cup olive oil
1TBSP chopped garlic
1TBSP fresh-chopped rosemary
1 TBSP lightly salted butter
2TBSP Fresh Grated Parmesan Cheese
Preparation Directions:
Place olive oil in skillet and bring to temp saute your garlic, add your zucchini & squash toss gently and let cook until golden brown add fresh rosemary salt & pepper finish with fresh butter and toss with freshly grated parmesan cheese. Serve
Italian Snap Peas
Ingredients/Measurements:
1 lb of Italian Beans
Snap and clean
Preparation Directions:
Steam Beans in Microwave for 2 minutes drain and bring to skillet, finish the beans off by saute them in ½ cup olive oil, 1tsp chopped garlic, 1tsp pine nuts, tsp fresh chopped basil and finish off with 1TBSP of fresh butter and top with Grated Parmesan Cheese and serve.
Mexican Couscous
Ingredients/Measurements:
¾ cup chopped onion
1 tbsp chopped garlic
1 tbsp olive oil
½ tsp ground cumin
1-cup chicken stock
1 cup frozen peas
1-cup cherry tomatoes
2 TBSP fresh Cilantro
¾ Cup uncooked plain couscous
Preparation Directions:
Process #1: Cook onion and garlic in oil until tender and then add cumin and cook 30 seconds. Add chicken stock, peas, tomatoes and cilantro. Bring to boil; stir in couscous. Remove from the heat. Cover and let stand about 5 minutes; fluff with fork Garnish with Cilantro.
Tabboleh
Ingredients/Measurements:
1-cup cracked Wheat (burghul)#2
4 bunches of Parsley (chopped fine)
1 bunch fresh mint (chopped fine)
2 bunches Green Onions (chopped)
4 large tomatoes (chopped)
1 cup Olive Oil
½ Cup Lemon Juice
1 tsp Salt & Pepper Combo
Preparation Directions:
Step #1: Soak Cracked Wheat for about 30 minutes and then drain water off. Squeeze wheat dry with hands. Add wheat into mixing bowl along with the rest of the ingredients and mix well. Serve with unleavened bread; lettuce leaves or fresh grape leafs.
Grilled Roasted Veggies
Ingredients/Measurements:
1 each Zucchini (cubed)
1 each yellow squash (cubed)
3 each red “B” size potatoes
1-cup baby carrots (whole)
1 stalk broccoli (florets)
½ head of cauliflower
½ pound asparagus (whole)
1 each Red Pepper (cored and julienne)
1 each yellow Pepper (cored and julienne)
1-cup olive oil
1 TBSP chopped Garlic
1 tsp Salt & Pepper Combo
2 TBSP Italian Breadcrumbs
2 TBSP Parmesan Cheese
Preparation Directions:
Potato Process: Quarter Potatoes and place in a microwave dish with water for about 5 minutes.
Vegetable Process: Place olive oil and garlic in skillet and bring up to temp. Once the oil is hot add in your vegetables, drain and add in the potatoes from the microwave, salt & pepper and begin the browning process. Saute’ for about three minutes and then place vegetable in a roasted dish top with bread crumbs and parmesan cheese and place in 350º oven for about 10 minutes until breadcrumbs and cheese are slightly browned.
Faux Fried Rice
Ingredients/Measurements:
1 Cup Brown rice
1 Tbsp Soy Sauce
1 tsp Sesame Seeds
1 tsp ground ginger
2 cups Water
2 Tbsp diced carrots and onions
Preparation Directions:
Preparation Directions:
Rice Process: Bring water to boil and add all ingredients and cover and cook for 20 minutes. Simmer for 5 uncovered so that the rice can soak up all of the ingredients.
Hold and serve with Pork.
Baked Zucchini & Squash
Ingredients/Measurements:
2 each zucchini (quartered and sliced)
2 each yellow squash (quartered and sliced)
1 8 oz can of diced tomatoes (garlic & basil)
2 Tbsp Olive Oil
1 Tbsp Garlic
2 Tbsp Parmesan Cheese
2 Tbsp Italian Bread Crumbs (magic dust)
1 tsp salt & pepper combo
¼ cup Vidalia onion sliced
Preparation Directions:
Vegetable Process: in skillet bring you olive oil up to temp add your garlic and get some action going. Then add in veggies, onions and saute until they start to brown, add in the tomatoes (meat only / no juice) and salt & pepper. Leave in the skillet and top with the Parmesan Cheese and Italian breadcrumbs and place in 350 degree oven to bake about 5 minutes max. Turn on Broil at the end to add some color to cheese. Serve with Pork.
Grilled Vegetables
Ingredients/Measurements:
1 lb Asparagus (cut end off and blanch in microwave 2 minutes before grilling)
6 each large Portabella Mushrooms (remove stem)
2 each Idaho Potatoes (sliced ¼ inch thick) (pre cook in Microwave before grilling)
1 each Italian eggplant (sliced length wise) (place in colander and sprinkle with salt & pepper so that the bitter juices seep out before grilling)
Preparation Directions:
Grilling process: Pre blanch the asparagus for 2 minutes in microwave before grilling. Par cook the potatoes in microwave 8 minutes before grilling. Place all of the veggies on grill and brush with olive oil and salt & pepper. On the mushrooms add some garlic to where the stem was and let grill for 2 minutes on each side. Add some lea& perrins to mushrooms and let grill until soft to touch. Potatoes will take about 3-4 minutes on each side and the Asparagus will take only about 2 minutes total. Remove from grill and serve with a little salt & pepper and Parmesan cheese and magic dust.
Sauteed Italian Green Beans
Ingredients/Measurements:
1 lb fresh cleaned Italian green beans
3 Tbsp Olive oil
1 tsp salt& pepper combo
1 oz diced fresh red pepper (no seeds)
1 tsp diced Poblano Pepper (no seeds)
1 tsp garlic
Pasta Water from Above Recipe
2 tsp Parmesan Cheese
Preparation Directions:
Green Bean Process: place cleaned green beans into pasta water and blanch for about 2 minutes (check for snap appeal) place skillet on stove and add oil and saute’ garlic, red pepper, poblano pepper and remove beans from water and place into skillet and salt & pepper. Toss in skillet until beans become a little brown and they are ready to serve. Top with a little fresh Parmesan Cheese.
Primavera “Vegetables”
Ingredients/Measurements:
Fresh Broccoli, fresh carrots and fresh cauliflower cut and trimmed.
Preparation Directions:
In skillet place one cup of water, 1 tsp of salt & pepper combo, 1tsp of copped garlic and bring to boil. Add your 2 cups of vegetable mix and cover and steam for about 2 minutes or until fork pierces the carrot, (al dente’). Remove from the heat. Remember we are not boiling the vegetable we are merely steaming them. This cooking method helps keep the nutritional value of the vegetables. Remove from skillet when ready to serve and sprinkle with a little Parmesan Cheese and Italian Bread Crumbs.
