Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

This classic Caesar salad comes from "From Julia Child's Kitchen", published in 1975. Ceasar Cardini, a San Diego restaurateur, created the recipe in Tijuana and tossed it table side for an added flair.
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Course Salad
Servings 6

Equipment

  • 1 Large Wooden Bowl
  • 8 Chilled Salad Plates

Ingredients
  

  • 4 heads Hearts of Romaine Lettuce
  • 2 med Garlic Cloves
  • tsp Dry Mustard Substitute 1 tsp Dijon Mustard
  • 1 can Anchovies Drained
  • 2 tbsp Worcestershire Sauce
  • ¾ cup Extra Virgin Olive Oil
  • 2 Egg Yolks
  • 2 tbsp Fresh Squeezed Lemon Juice
  • ¾ cup Parmesan Cheese Freshly Grated
  • Croutons

Instructions
 

  • At least 30 minutes before preparing salad, wash, dry and chill lettuces.
  • Smash garlic cloves and rub throughout the bowl.
  • Add mustard, anchovies and Worcestershire sauce to bowl and mix into a paste.
  • Tear lettuce into larger bite size pieces and add to the bowl.
  • Add olive oil, egg yolks and lemon juice and toss gently until thoroughly mixed.
  • Add parmesan cheese and toss gently.
  • Add croutons and toss gently.
  • Serve on chilled plates.
Keyword Caesar Salad, salad
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Legal Seafood’s Crab Cakes

Legal Seafood’s Crab Cakes with Spicy Chipotle Aioli

Jumbo crab cakes with lots of crab and very little filler!
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Prep Time 1 hr 15 mins
Cook Time 25 mins
Course Main Course
Servings 2

Equipment

  • Mixing bowl, spatula, measuring spoons and cups, whisk
  • Large frying pan or skillet

Ingredients
  

  • 1 TSP Dry mustard
  • 1/2 TSP Prepared horseradish
  • 1/2 TSP Dijon mustard
  • 1/3 Cup + 1 TSP Mayonnaise
  • 1 Large Egg, lightly beaten
  • 1 TSP Worcestershire sauce
  • 2 TBSP Tabasco
  • 1 TSP Old Bay seasoning, or more to taste
  • 12 OZ Fresh lump crab meat
  • 1/2 Cup Saltine cracker, crushed finely

Spicy Chipotle Aioli

  • 1/2 Cup Mayonnaise
  • 1 Large Clove Garlic, minced
  • 1 1/2 TBSP Chipotle peppers in adobe sauce, minced
  • Juice from 1/2 of a Lemon
  • A few grates of the lemon rind
  • 1/8 TSP Coarse salt

Instructions
 

  • For the crab cakes, whisk together the dry mustard, horseradish, dijon, mayonnaise, egg, Worcestershire, tabasco, and old bay together. Fold in the crab meat and crackers. Cover and refrigerate for 1 hour.
  • While the crab cakes are resting, whisk together the ingredients for the aioli, cover, and refrigerate.
  • After an hour, preheat oven to 400 degrees and prepare a baking sheet with a silpat mat.
  • Divide the mixture into 4 equal crab cakes. Bake for 20-30 minutes until browned. Serve immediately with the aioli.
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Smoked Chicken Wings

Smoked Chicken Wings

Tested Recipe from Cook's Country. I am posting the link to the recipe as it provides more information. https://www.cookscountry.com/recipes/11597-smoked-chicken-wings
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Prep Time 1 hr 20 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4
Keyword Chicken Wings
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Chicken and Sausage Gumbo

Chicken and Andouille Sausage Gumbo

It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • Large Sauce pan, 10 inch skillet,
  • large mixing style bowl
  • Measuring spoons, cups,
  • Knife, cutting board,
  • Glass of wine or beer,

Ingredients
  

  • 2-3 LBS Cut up chicken I'm using boneless/skinless chicken thighs
  • Salt to taste if desired
  • 1 TSP Fine ground black pepper
  • 1 1/4 TSP Fine ground white pepper
  • 1 TSP Mustard powder Try to use freshly opened/bought
  • 1 1/2 TSP Cayenne pepper
  • 1 1/2 TSP Paprika
  • 1 TSP Garlic powder
  • 1 TSP File powder A spice made from the leaves of the sassafras tree
  • 1 1/2 Cup Flour
  • 2 1/2 Cups Vegetable or peanut oil I'm using avocado oil
  • 3/4 Cup Finely chopped onion
  • 3/4 Cup Green pepper
  • 3/4 Cup Chopped celery
  • 9 Cups of Chicken stock
  • 1 3/4 Cups Thinly sliced andouille or kielbasa sausage
  • 1 Whole Bay leaf
  • 1 TSP Minced fresh garlic
  • 2 Cup Cooked rice

Instructions
 

  • Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
  • When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
  • Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
  • Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
  • Meanwhile, bring the broth to a boil in a large saucepan.
  • This is a good spot to take a sip of your drink.
  • Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
  • Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice spooned into the gumbo.
    If you are not using bone-in chicken then adjust accordingly.
  • Add fife powder the last five minutes before serving and stir well.
Keyword Gumbo
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Five Bean Soup

Five Bean Soup

A family favorite all year long! It is so easy to throw together, and full of delicious flavor.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 107 kcal

Equipment

  • 6 Quart pot
  • Cutting board and sharp knife
  • Measuring spoons, measuring cup.

Ingredients
  

  • 2/3 Bell pepper OPTIONAL: I like to spice it up by adding in a little hot peppers, such as jalapeno, cotch bonnet, etc .
  • 1 TBSP Olive oil
  • 1/2 Onion diced
  • 2 TSP Garlic minced
  • 4 Cups Chicken broth I use unsalted or low sodium.
  • 1 Cup Tomato sauce
  • 1 Can Black beans–drained and rinsed well until no bubbles form when running water over them.
  • 1 Can Cannellini beans –drained etc
  • 1 Can Great Northern beans – drained etc
  • 1 Can Red Kidney beans – drained etc
  • 1 Can Pinto beans -drained etc.
  • 2 TSP Cumin
  • 1 Tsp Coarse salt
  • 1 TSP Black pepper
  • 1 Tsp Paprika
  • 2 TSP Garlic powder
  • 1 TSP Onion powder

Instructions
 

  • Heat large pot to medium high heat. Add olive oil and saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add chicken broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot. I do this ahead of time so i can just add them right in as called for.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

Notes

You can also add in a smoked ham hock to add some smokiness. Or saute some diced up bacon when you are sauteing the bell pepper and onion
i typically serve this with a mixed green salad, cornbread and cut up fruit for dessert. 
This soup will freeze great in an airtight storage container for up to one month.
Serve a white or rose wine with this. 

Nutrition

Serving: 6gVitamin A: 475IUCalories: 107kcalFat: 1gProtein: 21gCarbohydrates: 21g
Keyword Bean Soup
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Mike’s Homemade Pizza Dough

Mike’s Homemade Pizza Dough

This recipe makes excellent dough for pizza and calzones and flatbreads. This recipe is for one large 16 inch. You become the creative genius by selecting the toppings you want and how much. We love making pizza here at home. Well, everyone loves me making them i guess you could say.
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Prep Time 30 mins
Cook Time 9 mins
Course anytime
Cuisine Italian

Equipment

  • Mixing bowl
  • Measuring cups and measuring spoons, mixing spoon or carving fork
  • Pizza stone or baking pan (try to use a stone if you have one) I've attached a link below of the stones we have.
  • Hot Oven

Ingredients
  

  • 2 1/2 Cups Bread or all purpose flour
  • 1 TSP Course salt
  • 1 1/2 TSP Yeast-dry. Make sure it's fresh/not expired.
  • 3/4 Cup Plus 2 TBSP of warm water. This will depend on the type of crust you desire. (See below) Temp should be 105-115. Not hotter, you don't want to kill the yeast.
  • 2 TBSP Olive Oil – Not EVOO. Not EVOO.
  • 3 TBSP +/- Flour for kneading
  • Corn meal for the paddle
  • Cheese, bacon, onions, mushrooms…whatever you want to top your pizza with.

Instructions
 

  • Mixing is where you can begin giving the pizza your own personal touch. Most recipes use a 1/4 inch thickness as general guide. We prefer a thinner crust. To achieve that, make the dough a little drier and shape to 1/8 inch thickness. Increase the over temp to 475-500F (246- 260C for our european friends). For a thicker crust, make the dough moister and softer. Whichever you choose, allow the dough to rise again for about 30 more minutes.
  • Bowl/Hand: Mix flour and salt in your bowl. Make a small well in the center, distributing the flour around the side so the water does not run out. Sprinkle yeast into the well, pour about 2 tablespoons for water into the well and mix with your fingertips until yeast is dissolved. Pour in remaining water with olive oil. Starting from the inside of the circle, gradually brush the flour into the liquid with your fingers.
    When the flour is all incorporated, gather the dough into a ball. Knead until smooth and elastic, occasionally slapping the dough on the counter top surface. This should take about 10 minutes for you to properly knead the dough. I any dry particles remain, sprinkle with a few drops of water. If dough is too sticky, knead in some additional flour.
    Dough should be soft, and easy to work; however, dough will become softer as it rises and if it's too soft, it's more difficult to work.
  • Food-Processor: Mix flour and salt thoroughly using several pulses or quick on/offs. Sprinkle yeast over water in your measuring cup and mix well. Add olive oil and mix again.
    With machine running, now carefully pour the water, yeast, olive oil mixture through the feed tube and continue processing until the dough is smooth, moist and well mixed about 10 seconds. Dough should NOT form a BALL.
    Turn dough out onto your work surface and knead until smooth, and silken. About 3-5 minutes
  • Rising: Form dough into a circle makes for eventual shaping of the pizza easier. Basically you are tucking the dough ends underneath and slightly stretching it as you do so. Arrange the dough tucked side down on a baking pan or cutting board with a little rice flour sprinkled on it, as rice flour is not readily absorbed by the dough. Otherwise, I will sometimes just spray it using cooking spray. Cover with saran wrap so the dough doesn't dry out or get crusty, but allowing enough space so the dough can rise. Allow to sit in a cold oven for 1 1/2 -2 hours.
    Notes: we usually make smaller/individual size pizzas, so i'll cut the dough into smaller pieces and allow them to rise. So i might have four dough balls that I'll allow to rise.
  • Once your ready to start making your pizzas, adjust your oven racks. I like one at the top and one at the bottom. This way i can rotate the pizza to adjust how fast it's baking. I start at the bottom for a few minutes to get a crispy crust, then move to the top shelf where the heat rises to finish the toppings. Always rotate the pizza regardless of the shelf as the back is always hotter than the front.
Keyword Pizza
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