Italian Wedding Soup


Serves 2

Meatballs
4 oz. ground beef
4 oz. ground pork
¼ cup ground saltine crackers
1 tsp. dried parsley
1 tsp. fresh oregano
¼ cup parmesan
1 egg mixed
S&P
1 Tbsp. olive oil

Mix all together in a mixer, I used a KitchenAid. Used a TBSP and measure out 1 TBSP of meat and then another one top (2 TBSP) and then roll the meat with a little water in your hand to perfect meatballs.

In a large Dutch Oven iron pot and the oil and brown the meatballs on medium heat. Remove.

Then add
2 small carrot skinned and cut into 1/2” pieces
½ yellow onion chopped
1 large celery stalk skinned and chopped into 1/4 inch pieces
1 large garlic clove cut into thin slices using setting 1 on a banjo slicer

Add to the meatball oil and sauté. Add

½ cup of dry white wine and scrape the bottom of the pot for the fond
Then add 2 cups of chicken broth

Add ½ cup of precooked small bowtie pasta (Farfalle)
Add 5 oz. of chopped fresh spinach
And then gently cook for one hour and serve.

Crab Cakes

3 cans of 6 oz. crab meat (thoroughly drain all the liquid = 12.7 oz. of crab meat)
1/2 cup of Saltine Cracker crumbs (break up crackers and place in a small food processor)
1.5 TSBP mayonnaise
1.5 tsp. Old Bay
1.5 tsp. dried parsley
½ tsp. Dijon mustard
1 egg – beaten
Salt and pepper
½ cup oil

Lemon slices
Tartar sauce

In a small food processor add mayo, Old Bay, parsley, mustard and egg and blend.

In a large bowl, mix everything except oil and make patties. In order to get the perfect form I got I cut the bottom out of a crab can and used the can as a form.

In a cast iron skillet, add the oil and brown the cakes.

I served them with a squeeze of lemon and tartar sauce.

As of 8/2/20

 

 

 

 

 

 

 

Fish w/Lemon, Butter, Garlic Sauce

Serves 2

Preheat oven to 400°

1.
Slice 1 large or 2 medium size russet potatoes cleaned with skin on. (Like thick French fries)
Olive oil
Salt

In a large bowl, mix the potatoes, oil and salt with your hands
In the large rimmed baking pan, I used a large Pyrex, spread the potatoes and cook in oven 20 minutes.

2.
Fish
1 Lb. of fish, (usually frozen) any kind.
Salt and Pepper

Asparagus
1 bunch to serve two people

3. Move the potatoes to one side of the pan
S&P fish
Lay the fish in the center of the pan skin side down. (Easier to remove after cooking)
Add the asparagus to the other open side of the pan

4.
Sauce
2 TBSP lemon juice
2 TBSP dry white wine
½ tsp chopped garlic
½ tsp chopped shallot
5 TBSP very cold butter
Dash of parsley
4 lemon slices

Add lemon juice, then garlic and shallots to small fry pan and sauté.
Add the butter 1 TBSP at a time a swirl into the lemon juice until it melts. Swirl pan to keep from sticking
Once the butter is melted add a dash of parsley to it and pour some of it over the fish and asparagus.
Place the lemon slices on top of the fish.

5.
More Sauce
Add white wine to the remainder of the butter sauce, heat into the butter and pour the remainder over the fish.
Add little more parsley on top and salt and pepper to taste

6.
Add the pan w/the fish back into the oven and cook until the fish is firmly cooked. (~15 minutes)

Serve Hot

Caribbean Cole Slaw


I will give props for this recipe to https://www.africanbites.com/caribbean-cole-slaw/
Imma cooks Caribbean, African and Southern Creole

Salad:
• ½ small Napa Cabbage, first cut long ways, then ¼ cross cuts
• 2 carrot – shredded in a food processor
• 2 scallions ¼” chopped on an angle
• ¼ cup minced parsley leaves
• ¼ cup honey roasted sliced almonds
• ½ mango. (Cut bottom of mango to sit flush. Cut the meat from the meat sides. Skin the mango. Chop in thin slaw slices

In a large metal bowl toss the salad ingredients

Salad Dressing:
In a blender chop:
• 1 TBSP Dijon mustard
• 2 TBSP honey
• 1 TBSP dry red wine
• 1 TBSP white vinegar
• 1 large clove of garlic minced
• 2 TBSP olive oil

This is served with Jamaican Jerk which is hot so no addition heat was put in the sauce. However, you add a little heat with Jalapeno or a hot sauce.

As of 3/8/20

Mango Chutney Chicken

Mango Chutney Sauce
1 tsp oil
¼ finely chopped onion
1 garlic clove finely chopped
3 TBSP mango chutney
½ tsp curry powder
1 dash cayenne powder
1 dash sea salt

3 chicken thighs

Veggies
3 cut carrots
1cup green beans
¼ red onion
½ orange bell pepper thinly sliced
½ yellow bell pepper thinly sliced
1 clove garlic chopped

In a bowl combine all the veggie ingredients above but the chicken. Add oil and mix.

With a large knife cut the thighs twice down into the bone perpendicular to the bone.

Rub the chicken with the Mango sauce.

Place the veggies at the bottom of a Pyrex dish. Spread the mango sauce over the chicken and place the chicken on top of the veggies.

Bake for 60 minutes at 400°.

Serve the veggies and chicken

As of 12/31/19