Category Archives: Breakfast

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs    Smoked and BBQed Lamb Ribs  lamb ribs (230x230)

Prep Time: 15 mins  Total Time: 1 hour 15 mins  Serves: 10, Yield: 8 pieces

About This Recipe

“The finest ingredients of the Caribbean prepared beautifully and complement the perfect lamb”

Ingredients

5 lbs. lamb ribs

Lamb Marinade

1 tablespoon red chili pepper flakes

3 garlic cloves

1 ounce grated ginger

2 ounces chopped onions

2 tablespoons olive oil

1 ounce spring fresh basil

1/4 teaspoon salt & pepper, to taste

1 ounce spring thyme Sauce

3 ounces chopped onions

3 cloves garlic cloves

1/2 cup tomato ketchup

2 tablespoons vegetable oil

8 ounces hot sauce ( sambol oelek)

8 ounces brown sugar

2 ounces lemon juice

2 tablespoons honey

1 tablespoon soya sauce

1/4 cup pineapple juice

1 tablespoon Jamaican jerk spice

Directions

1.Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.

2.In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.

Directions

3.In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.

4.Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.

 

Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.

 

 

Deep Dish Dutch Apple Pie

Deep Dish Dutch Apple Pie

 

dutch apple

 

 

A party, BBQ, or any get together would not be complete without a recipe for traditional Dutch Apple Pie. This is the one dessert you’ll come across again and again in cafes and at homey birthday parties and holidays all over the country. The Dutch are right to be proud of their pie. After all, they’ve been perfecting it for centuries.

Ingredients:
2 tbsp. brandy (or cognac or rum)
1 1/3 cup cubed ice cold butter (300 g)
1 cup brown sugar (175 g)
A pinch of salt
Zest of 1/2 lemon
4 lb. tart apples (1.85 kg)
Juice of 1/2 lemon
1/3 cup brown sugar (75 g)
2 tsp. ground cinnamon
1 tbsp. corn starch (corn flour)
1 9 or 10 inch deep dish pie pan

Topping:

Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted

Directions

In a large bowl, combine the flour, brown sugar, oats and butter; set for topping.

Preparation:

Preheat the oven to 360 degrees F.

Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the, lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.

Grease the pie tin and use the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Cover the pie with the topping.

Brush the pastry edges with the egg wash and place in the oven on a baking sheet to bake for approximately 1 hour. Allow the pie to cool. Serve Dutch Apple Pie with whipped cream, or vanilla ice-cream.

Apple Brown Betty

Apple Brown Betty

apple betty

Ingredients

10 -12 baking apples, peeled, cored and sliced

Lemon juice (for tossing apples)

2 teaspoons cinnamon

¼ to ½ teaspoon nutmeg (to taste, optional)

1 1/4 cups flour

3/4 cup brown sugar

1/4 lb. butter

Syrup

2/3 cup brown sugar

1/4 cup hot water

juice of 1/2 lemon

Directions

Preheat your oven to 350 degrees.  Toss apples in lemon juice to coat.  Arrange apples on the bottom covering all of a 12” x 9” loaf pan.  Sprinkle each layer with cinnamon to taste.  Mix the flour, brown sugar and nutmeg (optional) and cut the butter in until crumbly.  Mix the syrup, and pour ½ over the apples.  Sprinkle the flour mixture over the apples, and pour the remaining syrup over the top.  Bake at 350 for 1 hour, makes 5 servings.  Serve with ice cream of your choice.  Enjoy!

Southern Red Beans and Rice

Southern Red Beans and Rice

red beans and rice

Prep time: 10 min Cook time: 2 hours Yield: About 4 to 6 servings

Ingredients

1 pound of dried red kidney beans

1/2 pound of bacon, chopped

1 large onion, chopped

1 green bell pepper, chopped

1 large stalk of celery, chopped

2 cloves of garlic, minced

Freshly cracked black pepper, to taste

1/4 teaspoon cayenne pepper, or to taste, optional

1 teaspoon dried basil

2 bay leaves

1/2 tablespoon of canola oil

1 package (14 oz.) smoked sausage or Andouille sausage(very spicy), ham bone, ham hocks, hamchunks, or any combination

2 quarts of water

1/4 cup (1/2 stick) butter, optional

Kosher salt to taste, if needed – BUT ONLY AT THE END!

Hot, cooked rice

Sliced green onion, for garnish, optional

Hot sauce, for the table

Instructions:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Discard any malformed or floating beans. 

Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside in a large pot.In a separate skillet, cook the bacon until lightly cooked and still limp. Add the onion, bell pepper, and celery to the bacon and sauté the veggies until tender. Add the garlic, black and red pepper, basil and bay leaf into the vegetable mixture and let seasoning meld with the veggies for about 3 minutes, stirring. Add the bacon, veggie & seasoning mixture to the pot of beans. Meanwhile slice sausage in half lengthwise and cut into 1/4-inch chunks. Add oil to skillet you used for the veggies and lightly brown the sausage. Transfer to the bean pot. If you have any leftover ham chunks, cut those up too, brown them and add them in.

Add 2 quarts of fresh water and bring to a boil. Reduce heat to a simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are tender and slightly thickened. When beans are just about done, slide in a half stick of butter. The butter adds richness to the beans and makes them just super delish, but is totally optional if you want to leave it out. They are good without it. If you need to thicken them up more, just remove about a cup of the beans and mash them with a fork, returning them to the pot. Serve over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

~Cook’s Notes~

Note: Do not add any salt until the end, and then only if it needs it. There is some salt present from all the meats involved, so taste and adjust your seasonings toward the end of cooking, adding salt here if needed. I very often find that the pot needs no additional salt at all. Taste, add salt if needed, taste again and adjust seasoning as needed.

Serving  Suggestion:

 

 Southern Red Beans and Rice and cornbread

BBq Chicken

Bbq Split Chicken

 

 

 

Ingredients

1 (4 to 6-pound) chicken

 

Marinade:

3 tablespoons olive oil

2 ounces honey

1 bunch freshly chopped cilantro leaves

1 quart buttermilk

 

Rub:

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons paprika

4 tablespoons ground cumin

Salt and freshly ground black pepper

4 cloves fresh minced garlic

 

Basting liquid:

1/2 cup olive oil

3 tablespoons ground cumin

3 tablespoons fennel seed

 

For the marinade:

Mix olive oil, honey and cilantro in a bowl, add buttermilk and mix well.

 

Directions

 

For the rub:

Mix ingredients in a small bowl and set aside until ready to use.

For the basting liquid:

Combine the ingredients in small bowl and place by the grill with a brush for basting.

Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.

Add the marinade to a resealable bag and add the chicken.  Let marinate for 1 to 2 hours in the refrigerator.

Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.

Remove the chicken from the refrigerator and place the bone sides down. Tuck legs and wings to breast. Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill. Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.

After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.

When cooked through, Place the chicken, flesh side down, on the grill over high heat to get grill marks.

Serving Suggestion:

 

New Orleans Louisiana Shrimp Etouffee

shrimp EtouffeeNew Orleans Louisiana Shrimp Etouffee

    I made Shrimp Etouffee’ for a southern style banquet in 1986.  This one is just Louisiana Shrimp recipe I have.  The shrimp  are great! Flavorful, tender, great! I figured what better dish to give the Shrimp a test run than the New Orleans Cuisine classic, Etouffee.  Be forewarned, this dish is not for the health conscious; as a matter of fact, you may want to keep a defibrillator in the dining room. There’s butter and plenty of it!
I always buy shell on shrimp, why? For the same reason I buy bone in cuts of meat. Stock. The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below). Shrimp stock only needs to cook for about 45 minutes to 1 hour.

Shrimp Stock

The Shells and tails from 1 or more pounds of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
1/4 Cup chopped Carrot
2 Garlic Cloves
2 Fresh Bay Leaves
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 2 – 2 1/2 Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
The Etouffee recipe:

New Orleans Cuisine’s Louisiana Shrimp Etouffee Recipe

2 tbsp. plus 1 tsp. Creole Seasoning
4 tbsp. Vegetable Oil
3/8 Cup A.P. Flour
1/4 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
2 tbsp. Minced Garlic
1 1/2 Cups Shrimp Stock
2 tsp. Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1 Stick Unsalted Butter
1/2 Cup Green Onions, thinly sliced
1 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock (I use Wild-Caught Louisiana Shrimp)
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

While your stock is simmering heat the oil over medium heat. Add the flour and stir to make a red-brown Roux 7-10 minutes. Remove the pan from the heat and stir in 1 Tablespoon of the seasoning, the Holy Trinity (Onions, Celery, Bell Pepper), and the Garlic. Set aside. (Up to This step can be done in advance.)

When the stock is finished and strained, bring 1 cup of it to a boil. Whisk the Roux and vegetable mixture in and reduce the heat to a simmer. Add 1 Tablespoon of the seasoning, Worcestershire, and the Hot Sauce. Simmer for 5 minutes.

Have your Creole Boiled Rice ready and your serving dishes warmed before starting the next step.

In a large Cast-Iron frying pan, melt 1/2 stick of the butter over medium heat. Add the Green Onions, Shrimp, and remaining 1 tsp. Creole Seasoning. Sauté until the Shrimp just start to turn pink. Add 1/2 Cup more of the Shrimp Stock and the remaining 1/2 stick butter; cook until the butter is melted and incorporated into the sauce, 3-5 minutes, constantly shaking the pan back-and-forth (versus stirring). If you sauce starts to separate, add a splash of stock and continue shaking the pan.

Mound 1/2 cup of Creole Boiled Rice on each serving plate (2), Divide the Etouffee onto the two plates. Serve immediately.

Creole Boiled Rice

2 cups salted boiling water with 2 tablespoon butter melted in it.
1 cup medium grain white rice
4 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)

Bring the water to a boil with the bay leaves.  Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, cover it with a tight fitting lid. Cook for about 11 minutes, but taste it, when the water is absorbed, the rice should be tender  and fluffy.

Genoa Style Minestrone Soup

Genoa Style Minestrone Soup

minestrone-soup

Cook Time 2 – 3 hours, Serves 6 – 8

Ingredients:

4 quarts water

1 pound ham

1 pound bony chicken parts

1/4 pound sliced prosciutto or bacon

2 cups diced potato

2 cups sliced celery

1 16 oz. can stewed tomatoes with juice (unseasoned)

4 small zucchini, sliced in 1/2 -inch pieces

1 1/2 cups sliced leeks

1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.

1/2 cup salad

macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)

1 pound fresh peas, shelled

3 to 4 cups shredded white cabbage

2 teaspoons salt

1 teaspoon oregano

½ teaspoon basil

Pesto sauce

Directions:

Combine water, ham, chicken, and prosciutto, and bring to boiling.

Cover and simmer 2 hours.

Strain and reserve stock; discard bones.

Bring stock to boiling and add potatoes; cover and simmer 10 minutes.

Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.

Stir in peas and cabbage and cook 4 or 5 minutes more.

Salt and pepper to taste.

Braised Chicken Legs with White Wine, Bacon, Sweet Onions & Mushrooms

Braised Chicken Legs with White Wine, Bacon, Sweet Onions & Mushrooms

Braised Chicken Legs

A large, straight-sided-ovenproof sauté pan with a lid is ideal for making this chicken braise.

 

Ingredients

8 small sweet onions

4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 pounds)

4 chicken drumsticks (1-1/4 to 1-1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

8 medium cremini mushrooms, trimmed and halved

3 ounces bacon (3 strips), cut crosswise into 1/4-inch strips

1 medium carrot, peeled and sliced in 1/4-inch rounds

1 cup dry white wine

3 large thyme sprigs

1 cup homemade or low-salt canned chicken broth

2 teaspoons fresh thyme leaves

Directions

Position a rack in the center of the oven and heat the oven to 350 degrees F.

Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, and then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole while cooking.

Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are browned. 3 to 5 minutes more.

Transfer to a plate. Pour out and discard all the fat from the pan.

Put the pan over medium heat. Add the peeled onions, mushrooms, bacon, and carrot to the pan and cook until the bacon is crisp and the vegetables are browned, 8 to 10 minutes. Add the wine and thyme sprigs and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Boil until the wine has reduced to 1/2 cup, about 5 minutes. Add the chicken broth and bring to a boil.

Return the chicken pieces to the pan, along with any accumulated juices, and cover. Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.

With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering the dish loosely with foil. Discard the thyme sprigs. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce will be nicely salted at this point, if not adjust to your own taste). Pour the sauce over the chicken, sprinkle with the thyme leaves, and serve.

 

SERVING SUGGESTIONS:

Serve with mashed potatoes.

 

DRINK SUGGESTIONS:

Pair this braise with a crisp, semi sweet white wine from northern Italy, such as the Gini Soave Classico.

 

 

BLUEBERRY UPSIDE DOWN CAKE

BLUEBERRY UPSIDE DOWN CAKE

Here’s a recipe I picked up while traveling in Kentucky.  A little joint called Mom’ Place.  I’ve made this, there will be no leftovers….trust me on that.  I like it with Cool Whip and or Vanilla Ice Cream.

bluberry buttermilk upside down cake

 

 

 

 

 

 

BLUEBERRY UPSIDE DOWN CAKE

1 1/2 c. flour

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. allspice

3/4 tsp. ground ginger

1/2 c. butter, softened

1/2 c. sugar

1 egg

1/2 c. molasses

1/2 c. plus 2 tbsp. buttermilk

 

Sift together first 6 ingredients and set aside. Cream the butter and sugar. Add egg, beating well. Stir in molasses. Add flour mixture alternately with buttermilk.

TOPPING

2 tbsp. butter, softened

Grated rind of 1 lemon

2 c. blueberries

1/4 c. sugar

2 tbsp. corn syrup

Directions

1. Set the oven at 350 degrees.

 

2. With the mixer set on its lowest speed, beat in half the flour mixture, then the milk, followed by the remaining flour mixture and other spices, just until fully blended. Spread the batter evenly over the blueberries.

 

3. Bake the cake in the middle of the oven for about 45 minutes or until golden. Let sit for 10 minutes.

 

4. Run a blunt knife around the cake. Hold a large plate over the pan and invert the cake onto the plate. Remove the pan. (If there is any blueberry topping in the pan, spoon it onto the cake.) Serve warm or at room temperature.

 

Classic Eggs Benedict

Classic Eggs Benedict

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres.  And of course making the hollandaise sauce into a smooth, emulsified state.

eggs benedict

Classic Eggs Benedict

The secret to success with this dish is the quality of its parts. Adding a generous amount of vinegar to the poaching liquid—a restaurant trick—helps the eggs form into perfect spheres. Hollandaise sauce is luscious lemony, thick buttery make you want more sauce that is just plain good!

SERVES 4

INGREDIENTS

1 1/2 cups distilled white vinegar

2 1/2 tsp. kosher salt, plus more to taste

1 tbsp. vegetable oil

8 slices Canadian bacon

4 egg yolks

1 tbsp. plus 1 tsp. fresh lemon juice

1⁄4 tsp. Tabasco

8 tbsp. unsalted butter, melted

8 eggs, cracked into separate small bowls

4 English muffins, pulled apart by hand and toasted

Paprika or cayenne, for garnish

INSTRUCTIONS

1. Bring 12 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.

2. Combine yolks, lemon juice, 4 tsp. warm water (baby bottle), Tabasco, and remaining salt in a double boiler and slowly drizzle in butter mixing quickly to make the hollandaise. Transfer to a bowl; set aside, covered.

3. Heat oil in a 12″ skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.

4. Add eggs to the simmering water 2 at a time, gently swirling the water around them. Cook for about 2 1/2 to 3 minutes, depending on the doneness of the eggs desired.

5. Toast the English muffin golden brown, place 1 or 2 pieces of Canadian bacon on eash side. Remove eggs from water with a slotted spoon, place 1 egg on each muffin half, top each with Hollandaise sauce and serve.

Biscuits Gravy and Eggs (over easy) Bacon. The Perfect Breakfast!

Biscuits Gravy and Eggs (over easy) Bacon. The Perfect Breakfast!

  biscuts and gravy

1/2 pound of regular or hot breakfast sausage (bulk pack)

2 tbsp. butter

2 tbsp. flour

3 cups whole milk or half and half (room temp)

Biscuits in a tube (or make your own)

Salt and Fresh ground Pepper to taste

In a medium sauce pan cook sausage till done, do not drain. Add butter and let melt. Over low heat, mix in the flour stirring to coat all the sausage pieces. DO NOT LET IT BROWN! When meat is coated slowly add milk or 1/2 & 1/2, stirring to prevent lumps. Increase heat to medium and stir until gravy thickens and raw taste is gone. ADD A TOUCH MORE MILK IF MIXTURE IS TOO THICK. It doesn’t take much! Reduce heat, add salt and pepper to taste. Serve over hot fresh buttered biscuits, eggs how you like ’em, and bacon.

Good Morning and ENJOY!

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