Author: Robert Andrews

Enchilada Sauce – From recipe at this site

1/2 breast leftover chicken
4 Corn Tortillas
Grated cheese (to taste)

Instructions

See recipe for Enchilada Sauce – Prepare before proceeding.

1. Spray individual serving casserole bowl with oil
2. Place tortilla in bottom of each bowl
3. Put cheese on (top of) tortillas
4. Place shredded chicken on top
5. More cheese on top
6. Spoon hot sauce over top of what you’ve done so far
– Wiggle stuff around so it leaks into the cracks between ingredients
7. Put tortilla over top of mixture and spread liberally with more sauce
8. Sprinkle with more cheese
9. (Cover to minimize splatter and) Cook in microwave for 90 seconds
10. Remove and serve

Option: Add some chopped cilantro just after you add the chicken.

Recipe from Emeril Legasse

1 TBL each of:
paprika,
cayenne pepper,
black pepper,
white pepper,
thyme,
onion powder,
garlic powder

Use for any soup or meat
Store for up to 6 months

1 CU 1 jar peanut butter (creamy)
1 CU granola or other “grainy” cereal
1 bag Nestles chocolate morsals

1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them into irregular shapes onto waxed paper
4. Melt chocolate in small sauce pan
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it into the chocolate.
6. Set on waxed paper to cool.

Like this? See the recipe for Buckeyes or Dipped Chocolate Delight

Cooking on an electric stove:

Electric Stove Tip

Use 2 burners. One on high to bring up to heat, one on medium.

1/2 CU peach nectar
1/2 CU cantalope nectar
1/2 CU orange juice

If you have a juicer, juice the ingredients, then mix and serve.
If you have only a blender, you can liquify the ingredients.

1 hand of garlic per person
olive oil

Instructions
1. Peel garlic to the point where each clove is still wrapped in its skin
2. Put each hand in its own custard cup
3. Pour olive oil so that all pieces are saturated
(alt) Have olive oil in a bowl and baste garlic, then remove to cup
4. Microwave each cup 1 min 15 seconds on high
5. Serve

Chicken breast
Thyme
Rosemary
Bay leaf
¼ cu vermouth
garlic
shallots
parsley
olive oil
salt & pepper

1. (Roast garlic first) in pan place garlic with 2 shallots, toss w/ 2 tsp olive oil, salt & pepper. Roast at 400° for 45 min in covered pan/uncover last 10 min.
2. Brine the chicken breast, cut backbone out, cut along fat lines, wings & backbone become stock.
3. Rinse & dry chicken, add sprig (thyme rosemary, bay leaf tied together as sprig) cook on med/high in oil, skin done 4-5 min.
4. Flip and cook 4 more minutes, remove chicken, pour off standing grease.

Sauce
1. ¾ cu stock, ¼ cu vermouth, serape bottom into sauce, add sprig.
2. Cook @ med heat & add garlic, shallots (peel and all).
3. Return chicken to pan, leave skin on & up above liquid line. Cook @ 450° for 10 min.
4. Remove chicken take out 10 cloves, place remaining around chicken. Squash garlic out, remove paper skin (strainer?), put pure into pan.
5. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp nutmeg
2 tsps black cumin seeds (shahjeera)
2 tsps dry ginger
1 tsp black cardamom (3-4 large pods approx)
1 tsp cloves
1 tsp cinnamon (2 X 1” pieces)
1 tsp crushed bay leaves

Instructions
1. Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally.

Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

2. When the spices are roasted turn of the flame and allow them to cool.
3. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
4. Grind them all together, to a fine powder in a clean, dry coffee grinder.
5. Store in an air-tight container in a cool, dark place.

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Mango cubed
Pineapple cubed
Kiwi cubed
Papaya cubed
Egg yolk
Sugar
Whipped cream

Instructions
1. Mix fruit & put into bottom of bowl.
2. Custard- cook into custard egg yolk, sugar and whipped cream.
3. Spoon custard over top of fruit and broil till browned.

Sprinkle wilth powdered sugar and top w/ mint

Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado

Instructions
1. ½ black bean, ½ tortilla, could be almost anything, i.e., squash? Pour into bowl @ save time.
2. Black bean, cook beans in broth, blend & strain.
3. Cut tortilla into strips (red and white) fry in skillet to make crisp.
4. Crema Mexicana drizzle, then score w/ toothpick.

Garnish w/ greens and tortilla chips and ranchero cheese and avocado.

Ingredients
1 KG Ground lamb shoulder
1/2 onion (diced, strained)
2 tsp garlic
1 tsp rosemary
1 tsp marjoram
1/2 tsp salt
1/2 tsp black pepper

Instructions
1. Combine all ingredients
2. Roll in plastic wrap and tightly shape
3. Refrigerate overnight

ON A SPIT OR ROTISSERIES
4. Roast on spit / rotisseries till center of meat is 165 degrees
5. Remove from heat and wait for final internal temp of 175 degrees

IN YOUR OVEN
4. Cook at 325 degrees in a loaf pan inside a larger pan with water (1″ water bath)
5. Cook 75 minutes or until internal temperature is 170 degrees
6. Pour off fat and add weight (brick?) to compress 1 hour

Or do like in Turkey and cut off the outside as you go.

Sandwich in pita – Lamb, onion, tomato, tzatziki

Tzatziki
16 OZ goat or sheep yogurt (drained in tea towel 2-4 hours)
1 cucumber (deseeded and diced)
4 cloves garlic (minced)
6 mint leaves (minced)
2 tsp red wine
1 TBL olive oil

Ingredients
1 lb. Shrimp or Chicken Stock
1 lb andouille sausage (alt. Kielbasa) (slice 1/l8” thick)
veg oil
all purpose flour
2 med diced onions
scallions
1 celery rib (diced thinly)
6-8 okra
6 cloves garlic (minced)
1 tsp thyme
1 tbl cayenne

Instructions
1. Peel shrimp and put shells in cook pot OR skin & bone chicken and put in cook pot.
2. Cook in 4 ½ cu water, simmer 20-30 min, strain add 1 (8oz) bottle clam juice and 3 ½ cu ice water.

Roux;
1. ½ cu veg oil, ½ cu flour, whisk to elimate lumps.
2. cook on medium heat until turns copper or mahogany (no smoke) about 20 min. stirring constantly.
3. When roux is brown, add to roux 2 med diced onions, 1 diced rib celery, 6-8 okra, 6 cloves minced garlic, thyme, cayenne.
4. Cook stirring frequently 10-15 min. Add stock 1 cup at a time. Bring to boil, skim foam off w/ spoon, simmer 30 min.
5. ½ hour later add 1 lb Andouille sausage and simmer 30 min.
6. Add 1 ½ meat (don’t over cook) add ½ cu parsley @ end and ½ cu scallions.