Monday, October 12, 2015

Red Curry Halibut

4 cups butternut squash puree (peel, dice, steam & mash a butternut squash)
1/2 tube lemongrass paste
3 cups coconut milk
1 cup cream or milk
4 6-oz halibut filet
1/4 cup lime juice
2 Tbsp. red curry paste
Salt & pepper
Cooked rice
Fresh basil

Combine squash puree, lemongrass, cream and coconut milk in saucepan.  Bring to a simmer to incorporate, while continually stirring.  Do not let boil or it will scorch.  Simmer for about 20 minutes or until it begins to reduce.

Meanwhile, season fish filet with salt and pepper.  In a hot pan with a bit of oil, sear fish until golden.  Leave fish until it lifts easily from pan with a spatula.  Turn filet over and cook other side.  Place fish in oven for 3 minutes to finish cooking.  It should be medium.  Remove from oven and allow to rest and finish cooking.

When curry mixture has reduced, pour through a fine mesh strainer.  Return bisque to clean pot and add curry and lime juice; stir.  Season with salt and pepper.

Serve rice topped with fish and red curry sauce.  Garnish with fresh chopped basil.

Ranch Dressing Mix

2 Tbsp. dried parsley
1 tsp. dried dill
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. pepper

Mix ingredients in a jar or container with a tight fitting lid.  Dried mix makes approximately 4 Tbsp.

To make dressing, whisk together 1/3 cup mayonaisse with 1/4 cup milk (more or less depending on desired consistency) and 1 Tbsp. ranch mix.  Season with salt to taste.

Thursday, September 24, 2015

Lemon Bars

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Cream butter and sugar. Add flour and form a stiff dough (best to use your hands).  Bake at 325   for 15 - 20 minutes or until lightly golden brown.  While crust is baking, prepare next layer:

2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
Grated rind of 1/2 lemon (optional)
Powdered sugar

Beat eggs; set aside. Mix sugar and flour in separate bowl and gradually beat into eggs.  Add lemon juice and rind and mix until incorporated.  Pour over hot crust after it has finished baking.  Bake another 15 - 20 minutes at 325  .  Remove from oven and sprinkle with sifted powdered sugar.

Let cool and set for several hours before serving.

Monday, September 21, 2015

Refried Beans

1 1/2 cups dry pinto beans
4 1/2 cups water
5 jalapeno rings (more or less for more heat)
3/4 tsp. seasoning salt
1/2 tsp. onion powder
1/4 tsp. cumin
1 1/2 tsp. chili powder
1 cup shredded cheese (optional)

Place beans and water in crock-pot on high for 5-6 hours.  Drain water (but reserve) and place in food processor.  Add rest of ingredients except cheese and pulse in food processor until smooth (adding bean water to make desired consistency).  Mix in cheese.

Serve with chips or make burritos/quesadillas on tortillas with cheese.  Top with lettuce, tomatoes, sour cream, avocados, corn, cilantro, and homemade ranch HERE.

Friday, July 17, 2015

Sloppy Joes

1 lb. ground beef
1 15-ounce can tomato sauce
1/2 tsp. sage
2 Tbsp. yellow mustard
1 1/2 tsp. onion
1/3 cup ketchup
1 tsp. chili powder
1 tsp. salt
1 1/2 tsp. corn starch
brown sugar (optional and to taste)

Brown beef then add remaining ingredients and stir well.  Simmer for 10 minutes. Serve with buns.

Thursday, March 26, 2015

Cafe Rio Sweet Pork

2 pounds pork roast
2 cans Coke (not diet)
½ cup brown sugar
½ tsp. garlic salt
1/4 cup water
1 4-oz can diced green chilies
1 10-oz can Old El Paso enchilada sauce
1 cup brown sugar

Put the pork in a re-closable bag to marinate, pour in one of the cans of Coke and 1/2 cup brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock-pot on high for about 3-4 hours.

Remove pork from crock-pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.

Put shredded pork back in the crock-pot, cover with sauce, heat just until warmed through.  Serve with tortillas, cheese, cilantro rice, black beans, lettuce, Pico de Gallo and tomatillo dressing.

Saturday, February 21, 2015

Funeral Sandwiches

24 Dinner rolls
24 slices Ham
24 slices Swiss cheese
1 cube butter, melted
¼ cup brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. poppy seeds
1 tsp. onion powder

Make sandwiches with rolls, ham and cheese.  Place on jellyroll pan with edges all touching.

Mix together the rest of ingredients and brush tops of sandwiches liberally with sauce, then pour remaining sauce over all.  Cover pan with foil and refrigerate for 4 to 24 hours.  Preheat oven to 350 degrees.  Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.