Beef and Wine Stew


Type: American
Creator: Jonathan John, Monroe, MI
Story Behind Recipe: A key to John's beef stew is to brown the beef in bacon fat to sear it. "Nicely browned beef means you keep more moisture in the beef," says John. "And the more moisture while it's cooking, the better."
Number Servings: 6
Ingredients:
1: 1 pound bacon, cut into pieces
2: 3 pounds boneless beef roast, cut into 1-inch cube
3: 1/2 cup flour, lightly seasoned with salt and blac
4: 1 cup sliced shallots
5: 2 ribs celery, cut into 1-inch pieces
6: 2 large carrots, peeled, cut into 1-inch pieces
7: 8 ounces cremini or white mushrooms, wiped clean,
8: 2 cloves garlic, peeled, minced
9: 1 1/2 cups full-bodied red wine or 12 ounces stout
10: 1 bay leaf
11: 1 tablespoon cornstarch mixed with 1 tablespoon wa
12: Salt and pepper
13: Cooked noodles or rice or garlic mashed potatoes,
Directions: 1. In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove the bacon pieces, leaving the drippings in the skillet and keep heated over medium heat. Reserve the bacon pieces for another use. Place the beef cubes in a large bowl and sprinkle with the seasoned flour. Toss to coat the beef cubes lightly with the flour. 2. Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the same skillet, saute the shallots, celery, carrots, mushrooms and garlic until just lightly browned, about 5 minutes. Transfer to the slow cooker. Add the wine, bay leaf, salt and pepper and stir. Cover and cook for 7 to 9 hours on the low setting (or 4 hours on the high setting). 3. The meat should be falling-apart tender. About 30 minutes before serving, if the sauce needs thickening, stir in the cornstarch mixture. Cover and continue cooking until thickened. Remove the bay leaf and serve the stew with some sauce, over cooked noodles, cooked rice or mashed potatoes.


Beer-Baked Mac 'N' Cheese


Type: American
Creator:
Story Behind Recipe: This dish is served at the Rackhouse Pub in Denver. FB
Number Servings: 12
Ingredients:
1: 1 cup (2 sticks) butter
2: 1/2 cup flour
3: 1/2 cup amber beer
4: 2 cups half and half
5: 1/2 pound Brie
6: 2 packages (16 ounces) cream cheese
7: 1 1/2 cups crumbled Gorgonzola cheese
8: 2 1/2 cups shredded cheddar cheese
9: 1 1/2 cups grated Parmesan cheese, divided
10: 1 box (16-ounce) penne pasta, cooked and drained
11: Salt and pepper
12: 1/2 cup panko or bread crumbs
Directions: 1. Heat the oven to 350 degrees. 2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half. 3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese. 4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any). 5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. 6. Cool slightly before serving.


Broccoli with Lemon, Olive and Caper Sauce


Type: American
Creator: FB
Story Behind Recipe: I found this recipe in the Seattle Times. To achieve the most evenly cooked broccoli, always cut the florets into consistently sized pieces. Since the tougher stalks take longer to cook, it is best to cut them into even smaller pieces. To steam, put broccoli in a steamer basket set over a large saucepan filled with about an inch of water. Cover
Number Servings: 4
Ingredients:
1: 4 cups fresh broccoli florets
2: 1 teaspoon butter
3: 1 tablespoon extra-virgin olive oil
4: 1 clove garlic, minced
5: 1/4 cup sliced Kalamata olives
6: 3 tablespoons lemon juice, or to taste
7: 1 tablespoon capers, rinsed
8: Ground black pepper, to taste
Directions: 1. In a medium saucepan fitted with a steamer basket, bring a 1 inch of water to a bowl. Steam the broccoli until tender-crisp, 4 to 5 minutes. Transfer the broccoli to a serving bowl, cover and set aside. 2. Meanwhile, in a small saucepan over medium heat, melt the butter. Add the oil and garlic and cook, stirring, for 1 minute. Stir in the olives, lemon juice and capers and cook until heated through, 1 to 2 minutes. 3. Pour the sauce over the reserved broccoli and season with black pepper. Toss well to coat.


Pienapple-Glazed Chicken with Grilled Fruit


Type: American
Creator: Kim Cutts
Story Behind Recipe: Found this recipe in a flyer for Market of Choice Supermarket
Number Servings: 2
Ingredients:
1: 4 split chicken breasts
2: Marinade:
3: 1 cup soy sauce
4: 1 cup brown sugar
5: 1 cup pineapple juice
6: Glaze:
7: 1 tbspn minced garlic
8: 1 tbspn minced gingler
9: 1 tbspn soy sauce
10: 1 12oz jar of Pineaple-Apricot preserve
11: 1 12oz jar Orange-Peach-Mango concentrate
12: 1 tbspn brown sugar
14: Use sliced pineapple, pitted peaches, sliced straw
Directions: 1. Combine marinade ingredients in a large resealable plastic bag and add chicken. 2. Marinade for 6 hrs or more, turning occasionally. 3. Combine glaze ingredients in a saucepan and simmer until lightly reduced and thickened. (10 min) 4. Grill chicken over indirect heat until internal temp reaches 165F (25 min), turning often and glazing 2 or 3 times.


Sausage, Tomatoes, and Cream Sauce


Type: Italian
Creator: Shad
Story Behind Recipe: One of the first meals Shad made for Julie.
Number Servings: 8
Ingredients:
1: 2 tablespoons olive oil
2: 1 pound sweet Italian sausages, casings removed
3: 1/2 teaspoon dried crushed red pepper
4: 1 cup chopped onion
5: 3 garlic cloves, minced
6: 1 28-ounce can crushed tomatoes with added puree
7: 1/2 cup whipping cream
8: 1/2 cup (packed) chopped fresh basil
Directions: Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with wooden spoon, about 5 minutes. Add onion and saute until onion is tender and sausage is browned, about 3 minutes longer. Add garlic and cook for 30 seconds or until fragrant. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper. We like the sauce over farfalle (bow-tie) pasta. Sprinkle basil over sauce once plated. Enjoy!!


Purple Potato Salad


Type: American
Creator: Jamie Oliver
Story Behind Recipe:
Number Servings: 6
Ingredients:
1: 6 tbspn of olive oil
2: juice of 1-2 lemon
3: 1/2 cup creme fraiche
4: 1 lbs new potato
5: 1 lbs purple potato
6: sea salt and black pepper
7: radished, finely sliced
8: handful of fresh mint leaves, chopped
9: handful of fresh chives, chopped
Directions: 1. Mix olive oil, lemon juice, and creme fraiche 2. Cook potatoes in salted water for about 20 min or until tender. 3. Drain well and rub the skin off and cut into bite size. 4. Mix with the dressing. 5. Add radished and other herbs. 6. Add salt and pepper to season.


Pasta with Prosciutto, Turnips and Greens


Type: American
Creator: FB
Story Behind Recipe:
Number Servings: 6
Ingredients:
1: 1 lbs penne pasta
2: 3 tbspn olive oil
3: 5 slices of prosciutto, cut in thin slivers
4: 1 1/2 cups small-diced turnips
5: 3 cups finely chopped turnip greens
6: 2 cloves garlic, minced
7: 1/3 cup white wine
8: 1/4 cup pecorino Romano cheese, grated
Directions: 1. Cook pasta in salted water. Reserve 1/2 cup or the cooking water after pasta is cooked. 2. Heat prosciutto in olive oil over medium heat until prosciutto loses color (3-4 min). 3. Add diced turnips and cook for about 10 min until they turn golden. Stir only occasionally. 4. Add the turnip greens and garlic, and stir. 5. Add white wine and cook until it has evaporated. 6. Add the cooked pasta and the reserve water to the pan. 7. Turn up the heat to high and stir constantly until ligquid is reduced to a light sauce. 8. Add salt if needed. 9. Serve with grated pecorino Romano cheese.


Open Faced Primavera Sandwiches


Type: American
Creator: FB
Story Behind Recipe: A blanket of melted cheese tops roasted veggies, while a smear of pesto and a slice of prosciutto up the flavor quotient and add heartiness.
Number Servings: 4
Ingredients:
1: 16 thin asparagus spears
2: 1 1/2 tspn olive oil
3: 1/8 tspn coarse salt
4: 1/8 tspn pepper
5: 4 slices of artisan bread
6: pesto spread
7: 4 slices of prosciutto (deli ham may be used as su
8: 1 jar of roasted red bell peppers
9: 4 slices of mozarella cheese
Directions: 1. Rince the red bell peppers and patted dry. Then slice about 1/2 inch thick. 2. Preheat over to 450. 3. Spread asparagus on a baking sheet and drizzle with olive oil. 4. Sprinkle with salt and pepper. 5. Bake 10 mins...then remove asparagus from the baking sheet. 6. Reduce oven temperature to 400. 7. Place bread on the baking sheet and bake until toasted, turning the bread only once. 8. Turn oven to broil. 9. Spread pesto sauce over the bread. 9. Top with prosciutto, sliced peppers, asparagus spears and then cheese. 10. Broil for 3-5 minutes...or until cheese is bubbly and begins to brown. Serve warm. 11. Serve with a lightly oaked white like Chardonnay, or Sauvignon Blanc.


Primavera Potato Salad


Type: American
Creator: FB
Story Behind Recipe: A tangy and light vinaigrette gives this potato salad a decidedly spring-like character.
Number Servings: 10
Ingredients:
1: 1 1/2 lbs small new potatoes, unpeeled
2: 1 cup sliced green beans
3: 1/2 cup thinly sliced carrots
4: 2 cups baby spinach
5: 1/2 cup thinly sliced radishes
6: 1/2 cup thinly sliced green onions
8: Vinaigrette
9: 1/3 cup extra virgin olive oil
10: 3 tspn red wine vinegar
11: 1 clove of gralic, minced
12: 1 tspn Dijon mustard
13: 1 tspn chopped fresh thyme
14: 1 tspn coarse salt
15: 1/8 tspn pepper
Directions: 1. Cook potatoes in large pot of boiling salted water for 10 mins...then 2. Add green beans and carrots and cook for 5 mins longer or until potatoes are tender. 3. Drain and cool under cold running water. 4. Whisk vinaigrette ingredients in a small bowl until well blended. 5. Cut potatoes into halves or quarters. 6. Place potatoes in a large bowl and mix in beans, carrots, spinach, radished and green onions. 7. Toss with enough vinaigrette to lightly coat. 8. Serve at room temperature.


Shepherd Pie


Type: American
Creator: Gordon Ramsay
Story Behind Recipe: I was watching the show called the F Word. Unfortunately the chef never said how much ingredients were needed. Frederic
Number Servings: 2
Ingredients:
1: Gound beef/lamb
2: Chopped Onion
3: Grated carrots
4: Worcestershire Sauce
5: Tomato Paste
6: Red Wine
7: Thyme, Rosemary
8: Chicken Stock
9: Potatoes
10: Egg Yolks
11: Parmesan cheese
12: Garlic - grated
Directions: 1. Boil potatoes until cooked...then turn them into mashed potatoes. Add egg yolks to the mashed potatoes and then lots of parmesan cheese. 2. Fry ground beef or ground lamb, seasoning with salt and pepper. 3. Add onions and carrots, stir, then add garlic. You want the vegetables to mix into meat and not being sauteed. 4. Add worcestershire sauce and tomato paste. 5. Add red wine, thyme, rosemary. 6. Add chicken stock and cook until thickened. 7. Put the meat mixture in a baking dish. 8. Cover with the mashed potato from earlier. 9. Bake at 300 for 18-20 minutes.


Pomidori Pasta Sauce


Type: Italian
Creator: Jean Christophe Novelli
Story Behind Recipe: This recipe appeared in the show Chef Academy.
Number Servings: 4
Ingredients:
1: 6 lb Beef or Heirloom tomatoes
2: 4 Star anise
3: 1 Vanilla pod
4: Sea salt & cracked black pepper to season
5: Sugar
6: 2 sprigs of fresh thyme
7: 1-2 Bay leaves
8: Fresh garlic
9: Fresh basil
10: Extra Virgin Olive Oil
Directions: 1. Wash the tomatoes and halve roughly 2. Place into the hot pan and season with salt, pepper and a touch of sugar. 3. Add the star anise and vanilla 4. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice 5. Reduce the heat down to just simmering and continue for about 1-2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness 6. Crack the garlic and add to the tomato mixture along with the fresh basil. 7. Mix the warm paste well and add a good amount of olive oil to finish the infusion. Allow to cool before storing. 8. If you added too much sugar to start, this can be balanced out with a touch of vinegar. 9. The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. 10. Additional seasoning such as cumin, fennel seeds, chili etc may be added for personal taste.


Cranberry Walnut Scones


Type: Other
Creator: Matt Keene
Story Behind Recipe: This recipe was compiled from a few existing recipes found on-line
Number Servings: 12
Ingredients:
1: 2 tablespoons plus 1 cup sugar
2: 2 tablespoons fresh lemon juice, divided
3: 3 cups all purpose flour
4: 1 tablespoon baking powder
5: 1 tablespoon finely grated lemon peel
6: 1 teaspoon salt
7: 3/4 cup (1 1/2 sticks) chilled unsalted butter, di
8: 1 cup dried sweetened cranberries
9: 1/2 cup coarsely chopped walnuts
10: 3/4 cup (or more) chilled half and half, divided
11: 1 large egg
12: 1 large egg yolk
Directions: Position rack in top third of oven; preheat to 375F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. In another small bowl lightly beat egg and yolk and stir in cream and lemon juice. Add egg mixture to flour mixture and stir until just combined. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze. Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.


Three way Scallops


Type: French
Creator: Michael Mina
Story Behind Recipe: Tried this recipe and it came out great.
Number Servings: 4
Ingredients:
1: 4 Scallops, Preferably live or Dayboats
2: -Cocunut Jus-
3: *2 cups chicken stock
4: *3 cups coconut milk
5: *1 cup coconut juice
6: *1 teaspoon red curry paste
7: *1 tablespoon brown sugar
8: *2 Lemongrass-thinly sliced
9: *2 inches ginger thinly sliced
10: *6 lime leaves, can be bought at any asian market
11: *lime juice to taste
12: *sea salt
13: *1 baby fennel-thinly sliced
Directions: 1. In a medium sized pot, combine stock, coconut milk, coconut juice, red curry paste and brown sugar. Bring to boil over medium heat and return to simmer for 30 minutes. 2. Add lemongrass, ginger, and lime juice and infuse for 10 minutes. Add salt to taste. 3. Strain and return to a pan. Add 4 scallops and poach for about 4 minutes until just cooked through. Season with lime juice to taste. 4. Plate each scallop in a shallow dish. Add 1/4 of the shaved fennel to each dish. Pour 1/4 of the broth over each dish..


Farfalle with smoked salmon and dill


Type: Italian
Creator: Matt
Story Behind Recipe: Shad keeps on losing the recipe!
Number Servings: 4
Ingredients:
1: 4 cups farfalle
2: 1/4 cup butter
3: 6 scallions sliced
4: 6 tbsp dry white wine or vermouth
5: 2 cups heavy cream
6: fresh nutmeg
7: 8 oz smoked salmon and then another couple pounds
8: 2 tbsp fresh dill chopped
9: 1/2 lemon ...from your lemon trees!!!
10: salt and pepper
Directions: Heat butter and fry scallions for 'bout a minute.Add wine and boil away to 2 tbsp.Stir in cream and add nutmeg to taste.Bring to boil and then simmer 2-3 minutes until thickening.Cut salmon to one inch pieces. Stir in the sauce with dill. Squeeze in yer rad sour lemon from the trees out back.Drain the pasta when just tender. Stir in the luscious sauce.Garnish with the dang delicious dill!Recommended adjustments: When I made this last, I found that serving with bottles of wine was agreeable to my guests. One bottle per plate seemed to be preferred.


Lobster Newberg


Type: American
Creator: Christine Johannesson
Story Behind Recipe:
Number Servings: 4
Ingredients:
1: Butter
2: Flour
3: Milk
4: Salt to taste
5: Pepper to Taste
6: Cheddar Cheese
7: Lobster or Crabmeat Chunks
8: Sherry
Directions: Melt 4 tablespoon of butter in large pan. Stir in 4 tablespoons of flour (increase or decrease by tablespoon for desired amount of servings-- 1 tbsp. flour to 1 tbsp. butter to 1 c. milk), making a thick paste. Slowly stir in 4 cups of milk, keeping the paste as thick as possible. Stir in 2 cups of grated cheddar cheese. Add peices of either lobster or crabmeat. Add sherry to taste (1-2 tablespoons). Add salt and pepper to taste. Serve over pasta or rice.


Cajun Veggies with Bratwurst


Type: American
Creator: Adapted from Recipe by Jeff Hess
Story Behind Recipe: A friend who lived in Biloxi, MS showed me this recipe. I thought it was a tasty way to have some vegetables. He used steak instead of bratwurst.
Number Servings: 4
Ingredients:
1: 1 package uncooked bratwurst (5-6 links)
2: 8 redskin potatoes (sliced medium thin)
3: 1 medium yellow onion
4: 2 handfuls of fresh green beans
5: 3 tablespoons olive oil
6: Tony Chachere's Cajun Seasoning
7: 1/2 can of your favorite light beer
Directions: Prepare veggies: Slice potatoes. Slice onions in long, medium thick strips. Chop ends off green beans. Add 1 tablespoon olive oil to nonstick pan, covered. Cook bratwurst until done in nonstick pan on medium heat (10-15 min). While bratwurst is cooking, begin cooking potatoes in second pan. Add some Tony Chacheres seasoning and beer to potatoes. After 5 minutes, add onions and green beans. Cook to desired tenderness. After both bratwurst and veggies are done, add to plate and enjoy.