INDEXBold Tomato SauceIngredients1 large yellow onion – chopped 2 or 3 carrots – sliced thinly, then chopped 1 to 2 garlic heads – chopped fine 2 or 3 hot red peppers – chopped 1 tablespoon fresh basil (5 or 6 large leaves) – chopped fine 2 tablespoons fresh oregano – chopped fine 2 tablespoons fresh Italian parsley – chopped fine 1 dash of dried crushed Thyme pinches of red pepper flakes salt and pepper 2 tablespoons olive oil 1 6 lb, 4 oz can Hunt's Angela Mia crushed tomatoes 1 28 oz jar Ragu Hearty Parmesan sauce Preparation Heat olive oil in a large heavy stock pot over medium heat. Fry the garlic until just turning light brown. Add onions, red peppers, carrots and the dash of red pepper flakes. Cook until onions are clear, stirring every so often. Add all of the remaining ingredients and bring mixture to boiling, stirring constantly. Reduce heat and simmer several hours. Salt and pepper and hot red pepper to taste. Serves up to ten hungry fishermen. Spicy Seafood MarinaraIngredients6 to 8 large garlic cloves – chopped fine 2 or 3 hot red peppers – chopped pinches of red pepper flakes 1 tablespoon fresh basil (5 or 6 large leaves) chopped fine 1 tablespoon fresh oregano – chopped fine 2 tablespoons fresh Italian parsley – chopped fine 2 tablespoons olive oil 1 26 oz jar Barilla Marinara sauce and an Equivalent amount of Bold Tomato Sauce Seafood 2 lbs. raw (uncooked) shrimp, peeled and deveined 1 lb fresh bay scallops or sea scallops 1 lb mussels, in shell, scrubbed, beards removed 1 box frozen squid, thawed, cleaned and cut into 1/4" circles Preparation In a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are covered with the garlic and spice. Add the mussels and the Tomato and Marinara sauces. Bring to a boil. Reduce heat slightly, constantly stirring until the mussels open. (Approx. 10 to 15 minutes). Discard any mussels that do not open. Serve over your favorite pasta. ENJOY! Serves up to 10 mildly hungry fishermen Nutritional Facts ( 1 serving ) Calories 325; Protein 40g; Fat 10g; Cholesterol 160mg; Carbohydrate 22g An Italian BouillabaisseThe Broth1/2 cup chopped fresh fennel weed 1/4 cup yellow cornmeal 1 8 oz bottle (1 cup) clam juice 1 medium (3/4 cup) yellow onion – chopped 1 bulb fresh fennel – sliced 1/4 in thick and separated into rings 2 bay leaves 1 6 oz can tomato paste 1 tablespoon dried basil leaves 2 14 oz cans of chicken broth 1 28 oz can Italian–style tomatoes – cut up 1/2 teaspoon salt and course ground pepper 2 or 3 hot red peppers – chopped fine 2 or 3 pinches red pepper flakes 5 or 6 garlic cloves – chopped fine 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 quart Bold Tomato Sauce or substitute 1 jar Ragu Hearty Parmesan Sauce Seafood 1 lb. fresh raw shrimp – cleaned and deveined 1 lb. swordfish steaks – cut into 1–1/2 in. pieces 1 lb. red snapper fillets – cut as above 1 lb. mussels – in shell and scrubbed 2 8 oz lobster tails – shelled & cut into 1 in. pieces Preparation In a Dutch oven or stock pot, heat the olive oil over medium heat. Fry the garlic until just light brown. Add the onions cook several minutes. Add the remaining ingredients and continue to cook over medium heat, stirring occasionally, until slightly thickened and the flavors are blended (approx. 1 hour 15 to 30 minutes) Meanwhile prepare the seafood leaving tails on shrimp. Scrub the mussels removing the beard and remove lobster shell. Add swordfish, Red Snapper, lobster and mussels to broth. Continue cooking, stirring occasionally, until fish flakes with a fork and mussels open (10 to 15 minutes). Stir in the shrimp. Continue cooking until shrimp turn pink. Remove bay leaves and discard any mussels that do not open. Add red pepper flakes as desired to spice'n the mixture. Spoon over your favorite pasta (Angel Hair) or just eat it out of a bowl as the soup de jour. Will feed 10 very hungry fishermen as the soup de jour only. Nutritional Facts ( 1 serving ) Calories 400; Protein 48g; Fat 12g; Cholesterol 150mg; Carbohydrate 28g Sautéed Sea Bass On BruschettaIngredients3 28 oz cans whole Italian tomatoes, drained, seeded, and cut into 1/4 in. dice. 1/4 cup cilantro tops – chopped 1 tablespoon freshly chopped basil 3 tablespoons minced shallots 3 garlic cloves – chopped finely 1 teaspoon freshly grated orange zest 3 tablespoons fresh lemon juice 3 tablespoons red-wine vinegar 8 to 10 diagonal 1/4 in. thick slices fat–free French or Italian bread – toasted 4 tablespoons all purpose flour 2 tablespoons unsalted butter 3 tablespoons fresh orange juice Seafood 8 ea 6 to 8 oz. sea bass, flounder, or sole fillets Preparation In a bowl stir together tomatoes, cilantro, shallots, zest, garlic, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, to divide among toasts, spreading to cover. (may be prepared several hours ahead) Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large nonstick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through. Arrange 1 fillet over each Bruschetta and keep warm. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/3 cup. Pour over fish Serve with your choice of vegetable ENJOY! Serves 8 extremely hungry fishermen only after a
large Caesar salad with garlic bread A Great Pepper PastaIngredients2 green sweet peppers – quartered and seeded 2 red sweet peppers – quartered and seeded 16 oz. Penne or ziti pasta 10 cloves garlic, cut into thin slices 2 tablespoons olive oil 1 28 oz can Italian style tomatoes – quartered 1 to 2 hot red peppers – chopped 1/3 cup fresh parsley – snipped 3 tablespoons capers – drained 1/3 cup fresh parmesan cheese – shredded Preparation Place green and red peppers in a foil-lined broiler pan. Broil about 5-inches from the heat for 5 to 8 minutes or until skins are blistered and brown. Transfer to a new, small paper bag; close bag and set aside till cool (about 15 minutes). Peel off skins and cut peppers into strips. Cook pasta according to label. Meanwhile, in a large skillet, cook the garlic slices in olive oil until golden brown. With a slotted spoon, remove the garlic from the skillet; set aside. In the same skillet, cook pepper strips, hot peppers and tomatoes in the garlic flavored oil for 1 to 2 minutes. Season with pepper. Stir in parsley and capers. Drain pasta and return it to the hot skillet. Toss together with tomato mixture. Garnish with the garlic slices; sprinkle with parmesan cheese. Add cooked chicken or shrimp for a heartier meal. Will feed 8 not so hungry fishermen so this is a side dish.
2 tablespoons olive oil 6 to 8 garlic cloves – minced Schilling Garlic Pepper 8 to 10 fresh Roma tomatoes – seeded and chopped into 1/4 by 3/4–inch pieces 1/3 cup chopped red onion red wine vinegar – sprinkled 1 8 oz package low fat mozzarella cheese 1 tablespoon freshly chopped parsley 1 quart Bold Tomato Sauce 8 boneless, skinless chicken breasts Preparation Place chopped tomatoes,parsley, and chopped red onions in a bowl. Sprinkle lightly with red wine vinegar, mix thoroughly and set aside. Flatten each chicken breast to 1/3 inch. Put 2 tablespoons of olive oil in a large skillet over medium heat. Place one minced garlic clove per chicken breast into the skillet and fry on each side for 3 or 4 minutes in the minced garlic/oil, coating each side. Sprinkle each breast with the Garlic Pepper and continue to fry until done. Ladle a small amount of tomato sauce onto a plate. Place chicken breast on the sauce and ladle a small amount on top also. Cover with the mozzarella cheese and place under the broiler until the cheese is melted. Top with tomato mixture and serve with pasta or your favorite vegetable. Serves as a main course for eight fishermen. Scallops, Tomatoes and ArtichokesIngredients1/2 cup green onions – sliced diagonal 1/4 teaspoon salt 1/4 teaspoon white pepper 4 cloves garlic – finely chopped 1 or 2 red hot peppers – chopped 2 tablespoons red wine vinegar or Balsamic vinegar 1 tablespoon lemon juice 2 9 oz packages frozen artichoke hearts, thawed and drained, or 2–14 oz cans artichoke hearts, drained and quartered 2 cups ripe cherry or Roma tomatoes – quartered If Roma are used seed them 2 cups spinach or romaine – shredded Seafood 2 lbs. fresh bay scallops as large as possible but not the large sea scallops Preparation In a large skillet over medium heat, cook the garlic in the olive oil until lightly brown. Add the scallops, onions, salt, red hot peppers, and white pepper stirring frequently, coating all scallops. Continue until the scallops are fully cooked (white). Stir in the artichoke hearts, tomatoes, red wine vinegar, and the spinach, until the tomatoes are hot and spinach is wilted. Sprinkle with lemon juice. Serve over cooked rice or your favorite pasta as a main dish or use as a vegetable compliment. I would encourage the substitution of marinated artichoke hearts for an added highly complimentary flavor. Serves 8 reasonably hungry fisher people as a main course
Shrimp ScampiIngredients2 lbs. pealed (leave tail on), deveined raw shrimp (gulf shrimp are preferable) 6 cloves garlic – minced 4 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1/4 freshly snipped parsley 1 teaspoon dried basil 1/4 teaspoon cayenne pepper Preparation In a large nonstick fry pan heat the olive oil, seasonings and butter. When hot, add the shrimp and continue frying until the shrimp turn pink. Serve immediately after draining the shrimp in a colander. Serves 8 to 10 not very hungry fishermen as an appetizer only! Lasagna - My WayIngredients2 lbs. fresh ground hot Italian sausage 3 or 4 cloves garlic – minced 1–1/2 cups onion – chopped 1 small red hot pepper – finely chopped 1 teaspoon salt 1 tablespoon dried basil – crushed 1 teaspoon dried oregano – crushed 1 tablespoon brown sugar A pinch of dried Thyme – crushed 1 28 oz can Roma tomatoes (Progresso with/basil) 2 6 oz cans tomato paste 10 lasagna noodles 4 cups fresh Ricotta cheese 3/4 cup freshly grated parmesan or Romano cheese 2 tablespoons dried parsley flakes 3 eggs – beaten 1 teaspoon salt 1/2 teaspoon pepper 24 oz. shredded mozzarella cheese Preparation In a large nonstick fry pan cook the Italian sausage, onion, garlic and red pepper over medium heat until the meat is browned. Spoon off excess fat. Add the seasonings (basil, salt, oregano, thyme, brown sugar), the tomato paste and cut up Roma tomatoes. Simmer uncovered for 30 minutes, stirring occasionally. In the meantime, cook the lasagna noodles in a large amount of boiling salted water until tender. Drain and rinse noodles. Combine the Ricotta and Romano cheeses, eggs, salt and pepper, and dried parsley flakes in a large bowl; mix thoroughly. Place half of the noodles on the bottom of a 13x9x2–inch baking dish. Spread with half of the cheese filling, then add half the meat sauce, top it with 1/3 of the mozzarella cheese. Repeat for the second layer, using the remaining mozzarella cheese. Bake for about 30 minutes at 375°F. Let stand for 20 minutes before cutting in squares. Makes enough only if the fishermen are already full Linguine PestoIngredients2/3 cup packed coarsely chopped fresh basil leaves 1/3 cup grated fresh parmesan cheese 1/3 cup olive, vegetable or garlic flavored grape seed oil 2 tablespoons pine nuts or chopped walnuts 1/2 teaspoon salt 1/8 teaspoon pepper pinches of ground red pepper (optional) 6 large peeled cloves garlic 1 tablespoon margarine 1 package linguine noodles Preparation Place all ingredients except linguine and margarine in a blender. Cover and blend on high speed until mixture is uniform consistency. Cook linguine as directed on the package. Drain and drizzle a little a oil over the linguine. Toss with the basil mixture and margarine in a large serving platter. Garnish with freshly grated parmesan cheese. Makes a nice compliment to any main course Nutritional Facts Freshly Baked Focaccia BreadIngredients for the Starter1/2 teaspoon active dry yeast 1/4 cup warm water, 105 to 115°F 1–1/4 cups plus two tablespoons water, room temperature 3–3/4 cups (500 grams) unbleached all purpose flour Ingredients for the Dough 3/4 teaspoon active dry yeast 1–1/2 cups warm water, 105 to 115°F 7 tablespoons (100 grams) Starter above, for Focaccia 2–1/2 tablespoons extra-virgin olive oil 3–3/4 cups (500 grams) unbleached all-purpose flour (Use the best stone ground organically grown flour) 1–1/2 teaspoons sea salt Several strips of your favorite vegetable for topping Preparation For the Starter Sprinkle the yeast over the warm water in a large mixing bowl. Whisk and let stand until creamy. Stir in the remaining water and flour, mixing with a wooden spoon for about 100 strokes until a sticky dough is formed. Cover it tightly with plastic wrap and let it rise at room temperature for 6 to 24 hours. Cover and refrigerate for up to 4 days or freeze it for later use. For the Dough Makes three 9–inch rounds or two thicker 10–inch rounds. Chicken with ArtichokesIngredients1 cup yellow onion – chopped 1/4 cup carrot – chopped 1 cup fresh mushrooms – sliced 1/4 cup sweet green pepper – chopped 4 garlic cloves – chopped fine 1 hot red peppers – chopped 1 tablespoon fresh basil (5 or 6 large leaves) – chopped fine 1 tablespoon fresh oregano – chopped fine 2 tablespoons fresh Italian parsley – chopped fine pinches – red pepper flakes dash – of Thyme 1/4 teaspoon crushed fennel (anise) salt and pepper 2 tablespoons olive oil or grape seed oil 1/4 cup all purpose flour 1/2 cup dry white wine 1 28 oz jar Patsey Marinara Sauce 2 lbs. boneless skinless chicken breasts – quartered 1 14 oz can artichoke hearts – drained & halved Preparation Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion, mushrooms, garlic, sweet pepper, carrot, and red pepper until vegetables are tender, but not brown. Remove from skillet. Combine flour, salt and pepper in a medium bowl. Add chicken pieces a few at a time, coating all sides. Cook chicken in remaining hot oil, turning occasionally (use all of the flour). Return vegetables to skillet; add the marinara sauce, artichoke hearts, wine and remaining seasonings (basil, parsley, fennel, etc.). Heat to boiling. Reduce heat and simmer, covered for 30 minutes or until chicken is tender and no pink remains, stirring once or twice. Transfer chicken to serving platter, keep warm. Boil sauce gently, uncovered, for 5 minutes more or until desired consistency. In another pan, cook your favorite pasta or rice. Spoon sauce over the pasta or rice and add the chicken. Serves up to six hungry fishermen, but only if it has been calm and sunny and lazy day without much calorie burning action. Nutritional Facts Grilled Swordfish with Tomato-Orange SalsaSalsa Ingredients3 oranges, peeled, pith removed, seeded and diced 1–1/2 cups vine ripened, peeled, seeded tomatoes – chopped 1/4 cup red onion – minced 1/4 cup fresh Italian parsley – finely chopped 2 tablespoons fresh orange juice 1 tablespoon garlic – minced 1 tablespoon balsamic or red wine vinegar 1 teaspoon peeled fresh ginger – minced 1/8 teaspoon cayenne pepper Marinade Ingredients 3/4 cup bottled Teriyaki sauce 2/3 cup dry sherry 2 tablespoons garlic – minced 1 tablespoon peeled fresh ginger – minced 1 teaspoon oriental sesame oil Seafood 6 8–oz swordfish steaks (1–inch thick) Preparation For the salsa Toss all ingredients in a large bowl. Season to taste with salt and pepper. Let stand for at least one hour. (can be prepared hours ahead. Cover and refrigerate, but bring to room before using.) For the marinade Combine all of the ingredients in a small saucepan. Bring marinade to boil and set aside to cool. Place swordfish in a single layer in a shallow baking dish and pour the marinade over swordfish; turn to coat evenly. Cover and refrigerate for several hours, turning often. Prepare the charcoal grill, barbecue or broiler with medium-high heat. Remove fish from marinade and grill until opaque in center, about 4 minutes per side. Transfer to a platter and top with salsa! 6 Servings Nutritional Facts An Italian Bean SoupIngredients8 ounces dry navy beans 4 cups of water 1 tablespoon imitation bacon bits 1–1/2 cups celery – chopped 1/2 cup carrot – chopped 1/2 cup onion – chopped 2 cloves garlic – minced 1 tablespoon olive oil (or grape seed oil) 6 cups of water 1/2 cup dry white wine 1 tablespoon instant beef bouillon 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried tarragon – crushed 1/2 teaspoon dried basil – crushed 1/4 teaspoon black pepper 1 head escarole or spinach – torn 6 plum tomatoes, peeled, seeded and chopped 2 medium potatoes peeled and cubed 1/2 cup ditalini or any tiny tube shaped pasta 1/3 cup tomato juice Preparation Rinse the beans. In a saucepan, combine beans and 4 cups of water. Bring to a boil; reduce heat and simmer for several minutes. Remove from heat, cover and let stand for one hour (or skip boiling water and soak beans overnight in a covered pan. In a Dutch oven, cook celery, carrots, onion, bacon bits and olive oil till vegetables are tender, but not brown. Add 6 cups of water, wine, beans, bouillon crushed red pepper and spices. Bring mixture to a boil; reduce heat, cover and simmer for one hour. Add the escarole, tomatoes, potatoes, ditalini, and tomato juice. Cover and simmer 15 – 20 minutes more or until the potatoes are tender. ENJOY! Makes 6 Servings Nutritional Facts Good For You Pork Medallions with MarsalaIngredients24 oz. lean pork tenderloin 4 cups fresh mushrooms – sliced 1 cup beef stock or beef broth 1 cup dry Marsala wine 2 teaspoons brown sugar 2 teaspoons Dijon–style mustard 2 tablespoons small capers salt and pepper to taste 2 tablespoon cornstarch 4 tablespoons water Preparation Trim any fat from the pork. Cut the tenderloin into 3/4–inch slices. Place between 2 pieces of plastic wrap and pound lightly with a mallet to form 3/8–inch thick medallions. Sprinkle with pepper. Spray an unheated large nonstick skillet with nonstick cooking spray. Over medium heat, add the medallions and cook for about 3 minutes on each side. Remove meat from skillet; cover with foil to keep warm. In the same skillet cook the mushroom for 3 minutes, stirring occasionally to brown slightly. Carefully add the stock, Marsala wine, brown sugar, mustard, and capers. Bring to a boil; reduce heat and simmer uncovered for 5 minutes. In a small bowl, combine the water and cornstarch. Stir into mushroom mixture. Cook and stir till the mixture is thickened and bubbly. Add the pork to the mixture and heat through. Transfer to a serving platter. Serves up to eight. Nutritional Facts Penne Pasta Sautéed with white wine,
Ingredients
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Veal Scaloppini |
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Ingredients
Up to 1 lb. veal, sliced very thin and pounded
Kosher salt, to taste
Fresh ground pepper, to taste
2 8 oz package mushrooms – sliced thin
2 large shallots – julienned
3 tablespoons capers with juice
3/4 cup flour
1/2 cup beef broth – as required
Pinch ground red pepper(optional)
6 large garlic cloves, pressed
1 lemon – juiced plus pulp
3 tablespoons unsalted butter(or more)
3 tablespoons olive oil plus more if needed
2 tablespoons finely chopped parsley or scallions
Preparation
Prepare the veal and cut into approximately 4–inch by 6–inch pieces. Pour flour onto a large plate, dredging veal slices with an even but light coating. Heat olive oil (or substitute grape seed oil) in a large skillet over medium-high heat. When hot, add the veal, in batches, without overcrowding and fry each side for 2 to 3 minutes or until golden brown. Add additional oil as necessary. Place veal pieces on a warmed plate and continue until all veal is done. Pour off any excess oil and add butter, shallots and mushrooms to the skillet. Saute' over medium heat for several minutes until slightly browned, scrapping up the browned bits from the bottom. Add the garlic, lemon juice and capers and bring to a boil. Thin the sauce by adding the beef broth or thicken with flour. Transfer the veal to a serving platter and top with the mushroom/garlic/lemon sauce. Season with salt, fresh cracked pepper and sprinkle with parsley or scallions.
Serves eight famished muskie hunters as a main course along with garlic mashed potatoes and a side of garlic and spice pasta.
Nutritional Facts
( 1 serving )
Calories xx; Fat, littleg; Protein, heavyg; Cholesterol xxmg; Carbohydrates OKg;
Sweet and Spicy Butterflied Hens
IngredientsThe Marinade
1 1/2–inch thick peeled sliced ginger root
2 small dried chilies
2 plump shallots – peeled
6 to 8 plump garlic cloves
2 bulbs lemon grass
1 zest of lime and juice plus pulp
1 large fresh orange – juiced plus pulp
3 tablespoons dark soy sauce
1/4 cup hoisin sauce
2 tablespoons dry sherry vinegar
2 teaspoons dark sesame oil
1 teaspoon ground cardamom
2 teaspoons fresh mint – chopped
1 teaspoon ground white pepper
1/4 teaspoon nutmeg – grated
The Stock
2 tablespoons olive oil
2 carrots – each quartered
1 onion – quartered
1 clove
5 cups water
The Garnish
1 bunch scallions – chopped
2 tablespoons fresh cilantro – chopped
The Fouls
4 to 6, 1 to 1–1/4 lb Cornish Hens
Preparation
Prepare to Butterfly and Marinate Cornish Hens
Remove giblets, rinse Hens and pat dry. Using a sharp knife, carefully butterfly the hens by cutting through backbone on each side without cutting bird in half. Once cuts are made, use your fist to pound bird open. Remove backbone and wing tips and set aside with giblets. In a food processor or blender combine ginger, chilies, shallot, garlic and lemon grass Pulse until fine. Add lime zest and orange and lime juices(including pulp), soy sauces, sherry, sesame oil, cardamom, mint, white pepper and nutmeg. Pulse/blend until a thick sauce is formed. Place hens in a large plastic bag(s). Divide, if necessary, the sauce and pour marinade over the hens. Close bag and shake to coat evenly. Refrigerate for at least 2 and up to 6 hours, turning occasionally.
Meanwhile, make stock
Heat olive oil until hot in a medium-sized skillet. Add reserved giblets, wing tips and backbones, as well as the carrot and onion stuck with a clove. Stir over medium-high heat until browned, 5–8 minutes. Transfer mixture to a saucepan and add water. Cook over high heat until liquid boils; reduce heat and simmer for 1–1/2 hours. Remove solids and discard. Increase heat and briskly simmer until reduced to 1 cup. Chill until needed. Skim off any fat before using.
Get Ready to Bake and Serve
Preheat oven to 425 degrees. Pour all excess marinade into a small bowl. Carefully arrange hens skin side up. Roast for 15 minutes, then baste with some marinade. Continue roasting for 30 minutes more, until hens are fork-tender and crisp. Transfer hens to heated serving plates. Add stock to pan and de glaze over high heat, scrapping loose all browned bits. Cook briskly until sauce has reduced and thickened, about 5 minutes. Spoon sauce over hens, sprinkle with scallions and cilantro and serve.
Add your choice of vegetable, potato and a glass of Chateau Tahbilk Shiraz Gouldburn Valley, Australian wine that bring the best out of a long days fishing Fit For A King; How About a Duke; O.K. a Jester; Well, Maybe Jest or "pheasant".
Garlic Mashed Potatoes
Ingredients1, 5 lb bag russet potatoes
2 turnips – peeled and diced(optional)
5 to 7 heads garlic – peeled
1, 8 oz package low fat cream
2 tablespoons butter(or substitute)
1 teaspoon salt
1 teaspoon ground white pepper
Preparation
Wash and scrub the potatoes. Do not peel. Place in a suitable stock pot along with the turnips and peeled garlic cloves(delete garlic here and substitute roasted garlic cloves during mixing, if desired. Cover with water, add the salt and bring to boil until the potatoes are fork tender. Empty the stock pot into a colander and let stand until well drained. Return to the stock pot and whip the potatoes with the wire whisk attachment of an electric hand mixer. Add slightly heated cream and melted butter and mix until smooth. Season with additional salt and pepper to taste. Garnish with parsley.
Makes a Heaping Bunch - more than your everyday side dish. If, and I mean IF, any potatoes are left over, they will make the beginnings of great tasting garlic potato pancakes the next morning. Ahhhhhh! Warms the soul (among other things).
Onion Relish Accompaniment
Ingredients2, medium red onions – cut into 1–inch pieces
1 medium yellow onion – cut into 1–inch pieces
1 cup leeks – cut into 1/2–inch slices
6 garlic cloves – finely chopped
1 teaspoon mustard seed
1/4 teaspoon coarse salt
1/4 teaspoon coarsely ground pepper
2 tablespoons balsamic or red wine vinegar
2 tablespoons chives – chopped
Preparation
Place all onion relish ingredients, except the chives in a small skillet. Stir to blend. Fry the onions under medium–high heat, stirring occasionally until the onions are tender about 10 to 15 minutes. Place in serving bowl. Season with additional salt and pepper to taste. Garnish with the chives and sprinkle with additional vinegar. Spice it up with a little ground red pepper
Onion Relish is more than your everyday side dish. It goes well with any grilled meat, fish or fowl. You may find yourself frying up another batch under threat of annihilation from your fishing buddies???
A Spicy Garlic Soup
Ingredients1, 8 oz package mushrooms – sliced thin
1 bunch scallions – sliced thin, including greens
1 lb medium peeled, deveined and uncooked shrimp
2 heads of garlic – peeled and minced
2 tablespoons all purpose flour
4 14.5 oz cans beef broth
4 cups of water
2 tablespoons butter
2 tablespoons fresh parsley - minced
1 plump shallot – minced
pinches ground red pepper – to taste
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Preparation
In a large saucepan, melt the butter and saute' the garlic and shallot until very lightly tan. Stir in the flour until blended. Gradually add the beef broth, water, salt, red pepper, pepper, parsley and mushrooms and bring to a boil. Lower heat and simmer for thirty minutes, or until the mushrooms are cooked. Bring back to a boil, and add the shrimp and scallions. Remove from heat just before it returns to a boil. Season if necessary and ladle into cups and garnish with grated parmesan cheese.
Makes enough so that at least eight fishermen can have a cup to warm those cold, chapped and sore hands just before dinner after a day of fall muskie fishing.
Garlic Green Beans
Ingredients1–1/2 cups water
1/4 teaspoon salt
1 lb fresh green beans – trimmed
1 cup leeks – cut into 1/4-inch slices
4 garlic cloves – finely chopped
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon coarsely ground pepper
2 tablespoons butter or substitute
1 tablespoon sesame seeds (optional)
Preparation
In a 10–inch skillet bring water to a full boil and add the beans. Cook over medium heat stirring occasionally, until the beans are crispy tender, about 10 – 15 minutes. Drain. In the same skillet add the leeks and butter. Saute' the leeks until tender crisp about 5 minutes. Add the beans and remaining ingredients and cook over medium heat until the garlic is tender, about 3 minutes. Garnish with the sesame seeds, if desired.
Garlic Green Beans go especially well with fishermen who don't give a damn what they eat as long as it fills the void left by bringing that record-breaker to the boat and then watching it fall back into the water, unlanded.
Caramelized Garlic Vegetables
Ingredients1 small zucchini – sliced thin crosswise
1 small yellow squash – sliced thin crosswise
1 small yellow onion – julienned
1/2 small red onion – julienned
5 carrot sticks – specially cut
6 to 8 fresh mushrooms, sliced thin
8 cloves garlic – chopped
2 tablespoons extra virgin olive oil
Sprinkle of Red Wine vinegar
2 tablespoons sugar, reserved
1/4 head freshly snipped broccoli
salt and pepper
pinch of cayenne pepper
Preparation
Prepare the vegetables (carrots should be 1/8" diameter strips), place in a bowl and sprinkle with the sugar. Toss to coat. In a large nonstick fry pan heat the olive oil under medium high heat. When hot, add the onions and carrots, fry for two minutes. Add the remaining vegetables, pinch of cayenne pepper, salt, pepper and remaining sugar to the skillet. Stir from time to time, for six minutes until the onions turn a golden brown and caramelize. Add the garlic and broccoli, sprinkle with the vinegar and cook two more minutes. Remove pan from heat. Divide vegetables evenly on plates and top the vegetables with sautéed garlic scallops and shrimp or your favorite fish. Garnish with Minnesota wild rice and serve immediately.
Serves up to --- BOY --- your guess is as good as mine! The flavor of the dish while cooking can drive a hungry fisher person to scrape everybody else's plate on his.
Serves one for sure!!Nutritional Facts
( 1 serving )
Calories 320; Fat 10g; Protein 9g; Cholesterol 2mg; Carbohydrates 48g;
Minestrone – The Way I Like It
Ingredients2 cups chopped turkey meat from
leftover meaty turkey carcass
1/4 cup chicken base
1 bay leaf
10 cups water
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3 cans stewed tomatoes, undrained
1,15–1/2 oz can great northern beans
1 small zucchini, sliced thin crosswise
1 small yellow squash, sliced thin crosswise
1 large yellow onion, chopped – about 2 cups
2 large potatoes, peeled, cubed – about 2 cups
1, 9–oz package frozen Italian green beans
2 tablespoons chopped/minced garlic
1 cup broken fettuccini noodles
1 tablespoon dried basil, crumbled
1/4 teaspoon pepper
salt to taste
Preparation
Combine turkey carcass, chicken base, bay leaf and water in a large stockpot or Dutch oven. Bring to a boil; reduce heat and simmer covered for 1 hour. Remove turkey carcass from broth; cool. Strain broth and return to the stockpot. Remove turkey from the bones and chop turkey – 2 cups. Return to broth. Stir in tomatoes, beans, zucchini, squash, potatoes, onion garlic, basil, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Stir in broken fettuccini and green beans continue cooking until potatoes and pasta are tender. (About 10 minutes)
Serves up to ten 2 cup servings.
The flavor of the soup, while cooking, can drive a hungry
fisher person to sample, while it is cooking.
CAUTION:
Too much sampling and there won't be enough to go around.
Nutritional Facts
( 1 serving )
Calories 210; Fat 4g; Protein 9g; Cholesterol 2mg; Carbohydrates 25g;
Flank Steak |
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1 or 2 flank steaks – tenderized
1 or 2 hot Italian sausage links – cooked
2 heaping tablespoons garlic – chopped
1 medium yellow onion – chopped
1/2 cup celery – chopped
1 bag unseasoned bread stuffing
1 teaspoon Italian seasoning
1 quart Bold Tomato Sauce
2 tablespoons butter
1 small can beef broth
1 8 oz package of shredded mozzarella
1 4 oz package of sliced mozzarella
1 tablespoon dried basil – crumbled
1/4 teaspoon pepper
salt to taste
Preparation
The flank(s) should be tenderized both with and against the grain by your butcher. In addition, lightly pound the steak to maximize its area, but not so much as to tear or mangle the meat. Cut a pealed garlic clove in two lengthwise and rub into the meat on both sides. Salt and pepper. Cook the Italian sausage in a large nonstick frying pan. Set aside. Remove any grease and saute' the butter, onions, celery, seasonings and garlic until onions are tender. Add the bread stuffing and saute' until the bread soaked up the liquid, adding beef broth if necessary to completely moisten the stuffing. Spread each flank steak on a suitable surface and cover the surface with mozzarella slices. Evenly spread the stuffing on top the cheese to about 1/2–inch thick. Place a sausage parallel to the "width side" and in combination with the flank steak, roll the sausage up in the flank steak. Fold up the ends and, using small skewers, close each end. Place in a "bread pan" and smother with Bold Tomato sauce or your favorite tomato sauce. Top with mozzarella cheese and bake for 1 hour at 350° F.
One flank steak will serve six famished muskie hunters.
Baked Manicotti
Ingredients1 package of 16 manicotti shells
8 oz grated parmesan cheese
6 cloves garlic – minced
1 16 oz tub Ricotta cheese
8–12 oz fresh hot Italian bulk sausage
1 heaping tablespoon freshly snipped flat-leaf parsley
1 quart Bold Tomato Sauce
1/4 teaspoon cayenne pepper
16 oz mozzarella cheese – shredded
Preparation
Cook the manicotti according to package directions. Be careful not to over cook. In a large nonstick fry pan thoroughly cook the sausage, breaking it into small bite–sized pieces – Drain. In a mixing bowl, whisk together the sausage, Ricotta, parmesan cheese, garlic, cayenne pepper, and parsley. Stuff each manicotti shell with the mixture and place in a non stick baking dish. Pour the tomato sauce over the manicotti, and top with the mozzarella cheese. Bake at 350° for 45 minutes, or until the cheese is bubbly.
Serves 8 to 10 muskie hunters that have been slinging bucktails all day without success and need to replenish their energy. Of, course, this dish does nothing for the soul.
Spaghetti Bolognese
Ingredients1 1 lb package spaghetti
2 lbs lean hamburger
2 lbs hot Italian sausage or pork sausage – bulk
1 large white onion – chopped fine
1 head garlic – chopped fine or minced
1 teaspoon Fennel seed – ground with mortar & pestle
1 teaspoon Schilling Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon Thyme
1 teaspoon salt
1 quart Bold Tomato Sauce
Preparation
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Hot Italian Sausage
Ingredients8 to 12 spicy fresh Italian sausages
1 each yellow, red and green bell pepper
4 shallots – julienned
2 tablespoons vegetable oil
4 cloves garlic – minced
1/4 teaspoon red pepper flakes
splash red wine vinegar
1/4 cup chopped flat leaf parsley
Salt and pepper
Preparation
Prick the sausages with a fork on all sides and add to a skillet with 1/4–inch layer of water. Cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. When the sausages are done, remove them and keep warm. Add oil to the same saute' pan. When hot add the pepper strips, shallots and saute' for 8 minutes or until tender. Add the garlic and saute' another half a minute. Do not brown. Add the vinegar and evaporate for a few seconds. Remove from heat and stir in half of the chopped parsley. Season with salt and pepper. Cut sausages on the bias and pile them up in the center of a mound of your favorite pasta. Wreath the sausages with the peppers and garnish with remaining chopped parsley.
Last Modified: March 25, 2004
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