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Culinary Prepar8tions

Recipes to Coincide with your Beautifully Dressed Table

SuChef

 Food provides such enjoyment for me... I love preparing it, consuming it and presenting it. 

Growing up Italian, I watched as my dad created mouthwatering dishes then emulated his techniques to build flavors and texture when preparing meal.  To understand the techniquies of the art,  I took a comprehensive culinary course at The New School Of Cooking in Culver City, CA,  


One of my many collections includes recipes.  I don't mind borrowing from others, nor do I mind when people borrow from me.  If I like a recipe, I'll make it and I'll share it.  It's my way of paying it forward.   


So  I created this page.  Here I share original and collected delectable creations to accompany the meals at your well dressed table.

 

Photo Credit: Robert Tudisco

Photo Credit: Robert Tudisco

Photo credit: Robert Tudisco

Photo Credit: Robert Tudisco

 Master of the Grill

​ 

Growing up, when dad wanted to barbeque​, he poured charcoal briquettes inside the base of the charcoal barbeque or hibachi, doused the briquettes with lighter fluid, set them on fire and waited for the coals to heat up to a certain temperature, then placed the burgers, hot dogs, sausages and or chicken on the grate to cook. We ate it... We loved it...

it was all we knew.


Over the years, the term barbecuing began to evolve into a new culinary art form called Grilling.  While both terms are used interchangeably when referring to a meal cooked outdoors, the former is a low and slow form of cooking food, while the latter is done at a higher temperature for a faster time on the flame.  


Today, serious grillers might have an array of outdoor cooking vessels including, charcoal, gas, or pellet grills, hibachi's, smokers, even pizza oven attachments.  I know this because, while The Food Network has Bobby Flay, my family has our own Robert. 


in addition to his varied culinary attributes, my brother is the most amazing Grill Master I know.  He creates his own seasoned rubs and marinades, smokes his own salt crystals... ...YES, i said his own salt crystals!!!  He brines his own meats and seasons his own fruits and vegetables in preparation for the perfectly grilled masterpieces he produces.  Invitations from him are never followed by "what are you making?" from any family member or friend.  You just KNOW it's gonna be off the charts delicious, moist and perfectly seasoned.


The photos I have featured above are just some of his creations.  From top to bottom, they are his Brined Pork Chop, grilled Pineapple and Corn; Burrata and Basil Pizza in his outdoor KettlePizza Deluxe Oven Kit; Smoked Chicken halves (once cut the juices just ooze out) and his Pork, Peaches, Asparagus and Quinoa.


The only thing missing from these culinary delights are a warm and wonderful loaf of bread, which he also knocks out of the park.... stay tuned for a future feature when Cre8tively Yours salutes the wonders of his baking abilities.  


Thanks for letting me showcase an array of your grilled wonders, Rob.  Hope your Father's Day is as Amazing as you are!




 


Photo credit: cool.navy.mil

Photo credit: library.uta.edu

Photo credit: afpc.af.mil

Photo credit: hqmc.marines.mil

 Cooks of the Military 

 

​ 

When members of the military come to mind, we immediately think of all the steps they take to protect us.  It never occurs to us that there are those assigned to the kitchen to prepare the meals that give their fellow service men and women the sustenance needed to remain vigilant.


The recipes and menus these cooks plan are not as elaborate as the ones designed by their civilian counterparts. They don't have the ability to go shopping for that special ingredient that woud "kick it up a notch"' as Emeril would say.  It's as though they were appearing in daily episodes of "Chopped" where baskets are filled with nutritious, ordinary ingredients, and with these, they are to create 3 palatable meals a day.   


And, still, these meals are relatively gourmet compared to MRE's (Meals Ready to Eat) served to soldiers out in the trenches.  These are so unsavory, they are brutally nick-named, Meals, Rarely Edible or Meals, Ready to Expel.


Raise a glass to the Cooks of the Military who work effortlessly to provide Great Grub for our men and women of the armed forces.  


A toast to all of them...the Cooks of The Army, Navy, Air Force and Marines


 


Triple "O" Salad

(Oranges, Olives & Onions)

serves 6

 

Ingredients

4 Oranges   

Half of small red onion 

8 Kalamata Olives

8-10 basil leaves

Olive OIl

Half of Lemon

salt and pepper to taste


 
 

Peel oranges and remove most all of the pith. Lay orange on its' side and slice very thin circular pieces from the top.  Lay on a platter.


Peel onion and lay on its' side.  Slice very thin circular pieces from the top also.  Lay onion rings atop orange slices.


Cut olives into circular rings (possibly 5 sections per olive).  Place olive pieces onto onion slices. 


Place basil leaves on top of each other, roll and snip from the top.  Sprinkle on top of salad.


 Drizzle with Olive Oil...add juice from half a lemon...season with salt and pepper

  

Chicken & Waffles

serves 6


Ingredients


24 mini Eggo waffles

6 chicken cutlets pounded and cut into quarters

1 cup of Italian breadcrumbs

1 cup of panko breadcrumbs

4 eggs beaten

salt and pepper to taste

canola oil for frying

Maple syrup

Parsley for garnish

 

Pound 6 chicken cutlets and cut each into 4 pieces.  

Mix 3 eggs into a bowl and season with salt and pepper. 

Combine two types of breadcrumbs onto one platter.

Dip each chicken piece into egg batter, then into breadcrumbs.

Heat pan with oil on med heat and place breaded pieces into pan,  

Fry on each side until golden brown.


Toast waffles on medium.  Once done, move to a platter and drizzle each one with syrup.  Place a chicken cutlet on each sweet waffle.  Sprinkle with parsley and serve.


  

Caprese Crostini



Ingredients


2 French Baguettes
2 cartons of Cherry Tomatoes 

1 large box of Ciliegine Fresh Mozzarella (egg sized balls)

1 jar of pesto

Olive Oil

salt and pepper to taste
 


Cut the baguettes on the diagonal and lay top side up on a platter.  

Cut the cherry tomatoes into slices and lay them on top of the bread.

Cut the ciliegine mozzarella into slices and lay them on top of the tomatoes.

Dab a bit of pesto on top of the tomatoes, drizzle with Olive Oil and season with salt and pepper


 


Steak & Egg Volcanos

Makes 6


Ingredients


6 mini bundt molds
1 dozen eggs

1/3 cup of whole milk

Salt and pepper to taste

Half a London Broil
Cooking spray

Confectioners sugar 

 


Cook London Broil in oven (Broil setting) or on the grill for 7 minutes on one side and 2 on the other for medium rare results.

After meat has been cooked, adjust oven to 350 degrees.


In a bowl mix a dozen eggs with milk, salt and pepper.

Spray the interior of each mold with cooking spray and place molds on cookie sheet.  

Equally distribute egg mixture into each mold.  Bake for 15-20 minutes, until egg is firmly set.  Let cool.  


Cut london broil into slices ( about 12).  Roll 6 slices from one end to the other and insert into the center of egg mold.  Cut the remainder of slices into strips from top of long end to the other.  Add the thin strips to the center of the rolled slice and spear one or two with a toothpick (also inserted into the center) to keep strips from falling over.


Dust volcanos with confectioners sugar.



 

​Breakfast Kabobs



Ingredients


24 Skewers
8-10 Breakfast Sausages
2 cups of fresh blueberries
12 slices of bread (your preference)

4 eggs

splash of whole milk

salt and pepper to taste

Maple Syrup

Confectioners sugar 

 


Wash and drain the bluleberries.

Prepare the breakfast sausage and cut each link into quarters.

Prepare the French Toast the way you normally would.  I dip my bread in a batter of eggs containing salt, pepper and splash of milk then fry the pieces in oil vs. butter so it has a crispier finish.  Cut the bread into chunks and put aside. 


Alternating between the bread, the sausage and the blueberries, thread the skewers.


Place finished skewers on a platter, dust with confectioners sugar and drizzle with syrup.


  

​7 Layer Dip



Ingredients


1.Shredded Cheese
2.Olives
3.Corn
4.Salsa
5.Sour Cream
6.Guacamole
7.Refried Beans
8.Tortilla Chips


Fill the clear serving cup starting with the 7th ingredient first (refried beans), followed by the 6th (guacamole) and work your way up so that the top layer is the shredded cheese. You might need to wipe the sides of the cup as you move up so that the layers are clean.


 Top the layers off with a tortilla chip (I prefer the one with a hint of lime). Serve with chips and a long spoon (so you can dig deep and grab all the ingredients in one fell swoop).


​Shrimp & Slaw Tacos

Serves 2



Ingredients

16 frozen raw shrimp (31 count)

1/2 lime

Cooking Spray

Lemon Pepper

8 oz red shredded cabbage

1/2 small red onion finely diced

2 Tablespoons of chopped cilantro

1 teaspoon sesame Oil

2 Tablespoon Rice Wine Vinegar

7 oz corn

1.5 teaspoon sesame seeds

2 Tablespoon Agave

1/2 fresh jalapeno (seeded and diced very fine)

1/4 teaspoon kosher salt

Half of an avocado sliced

4 soft 6 inch tortillas (flour or corn)

Cleaning the shrimp

 Deveined shrimp means only one side of the shrimp has been cleaned. Thaw shrimp. Remove the tail and check the portion that has been cleaned. Sometimes it needs a bit more vein removal. More importantly, slit the underside of the shrimp with the tip of a knife and remove that vein as well.

Squeeze the lime over the shrimp and let marinate in the fridge for about 30 minutes.


Preparing the Slaw

In a bowl combine all the ingredients toss and set aside.

Remove the shrimp from the fridge. Coat saute pan generously with cooking spray and heat on medium/high. Drain the shrimp of the lime juice, add to the pan seasoning with lemon pepper. Cook till shrimp has a bit of a char, approximately 1 to 1.5 minutes. Flip and cook alternate side of shrimp till seared (about 1 minute).


Heat 4 tortillas in microwave (2 per person). Fill each tortilla with prepared slaw, top with 4 shrimp per tortilla and slices of avocado

 

​Sombrero Cookies




Ingredients

Flat cookies (I used Tate's Lemon Cookies)

White icing in a tube

Confetti sprinkles

Multi colored Gum Drops

 

 

Place a blob of icing in the center of the cookie and place gum drop on top of icing.  Make a ring around both the gum drop and the rim of the cookie.  Sprinkle confetti around both outlines and set aside to dry.  Chill until ready to serve.  


 

​Octopus Salad

Serves 2

Ingredients for cooking octopus

•1.5 lbs frozen octopus

•½ cup white wine

•4 small garlic cloves (3 peeled and left whole, 1 peeled and minced)

•1 t peppercorns

•1 bay leaf

•Salt for water


Ingredients for salad

•6 mint leaves chopped

•12-15 leaves of parsley chopped

•4 springs of dill (leaves only)

•Handful of cilantro leaves chopped

•2 T capers

•½ cup small green pimento-stuffed olives

•¼ small red onion (finely chopped)

•½ fresh squeezed lime

•1 Tablespoon of Olive Oil

Instructions:

Boiling the Octopus:

Place the octopus in a pot and fill with water and wine until liquid is about an inch above the octopus. Add bay leaf, peppercorns and 3 whole peeled garlic cloves. Cook on medium-high heat until water comes to a boil. Lower heat to a simmer and cook for 40-45 minutes covered. At end of cooking, place octopus on cookie sheet to cool (Octopus will shrink considerably during cooking).


Making the Salad:

Once cooled, cut octopus into bite sized chunks. Place into bowl and mix all salad ingredients together.   Refrigerate for a minimum of 2 hours or overnight for best results.

Photo and recipe credit to Suzy Karadsheh of themediterraneandish.com

​Baked Sole Fillet

Serves 6

INGREDIENTS

•1 lime or lemon, juice of

•½ cup extra virgin olive oil

•3 tbsp unsalted melted butter

•2 shallots, thinly sliced

•3 garlic cloves, thinly-sliced

•2 tbsp capers

•1 tsp seasoned salt, or to your taste

•¾ tsp ground black pepper

•1 tsp ground cumin

•1 tsp garlic powder

•1.5 lb Sole fillet (about 10-12 thin fillets)

•4-6 green onions, top trimmed, halved length-wise

•1 lime or lemon, sliced (optional)

•¾ cup roughly chopped fresh dill for garnish


INSTRUCTIONS

Preheat your oven to 375 degrees

 In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.

 In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.

Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.

Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.

Remove the fish fillets from the oven and garnish with the chopped fresh dill.

 

​Black Bottom Cupcakes

Makes 18

Cheesecake Topping:

  • 8 oz softened cream cheese
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/8 t salt
  • ¼ t vanilla extract
  • I cup of mini chocolate chips
Stir cream cheese and sugar until well combined (no lumps).
Stir in egg, salt, vanilla and stir
Fold in chocolate chips

Cupcake Batter:


  • 1.5 cups all purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unswseetened cocoa powder
  • 1 t baking soda
  • ½ t salt
  • 1 cup of milk
  • 1/3 cup of canola oil
  • 1T white vinegar
  • 1t of vanilla extract
  • 18 muffin tins with paper or foil liners

Preheat Oven to 350 degrees.  In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt until smooth

 In a separate bowl, mix together Add Milk, oil, vanilla extract and vinegar until smooth

Combine dry and wet ingredients until smooth (no lumps)

Line tin wells with paper cups and fill each no more than 1/3 cup 

Dollop 1.5 T cheesecake batter on top of each batter filled well

 Bake at 16-18 minutes until cheesecake is set and cooked through

 Chill in fridge for best results

​Ricotta & Herb Fritatta

Individual Serving


  • 3 large eggs
  • 1 Tablespoon of each fresh parlsey, fresh basil and fresh mint
  • 1/2 cup of fresh whole milk ricotta cheese
  • 1 Tablespoon of Canola Oil
  • 8 inch frying pan
  • Salt and Pepper to taste

Coat an 8 " frying pan with 1 Tablespoon of oil.  Cut your fresh herbs to measure one tablespoon each.   In a bowl, mix your eggs with the ricotta cheese, herbs and salt and pepper and toss into pan on medium to low heat.  As egg begins to set, move sides to inner circle so that loose egg mixture gets a chance to cook.  You want to be sure that egg retains the form of the skillet.  Once all the egg is beginning to set, remove the pan from the burner momentarily so you can place a plate over the pan and flip the fritatta so that the uncooked side is at the bottom of the plate.  Place the pan back on the burner and

slide the fritatta back into the pan for about 15 seconds.  Plate and enjoy!


​Garden Antipasto

(serves 8)

 

 

  • 3 lb tub of Marinated Bocconcini  (tiny mozzarella balls)
  • 1 jar of Peppers Peppadew
  • i tub of Orange grape tomatoes
  • 2 links of dried sausage  (1/4 " thick round slices)
  • 9 oz package of fresh tortellini
  • 1 jar of kalamata olives
  • l loaf of Italian Bread (6.5" wide x 12" long, x 5" high - approx)
  • 24 7-inch bamboo skewers
  • 1 bunch of fresh basil

Slice an inch off the top of the bread (lengthwise) and cut into chunks.  Leave the bottom portion of the bread open and do not remove the dough.


Begin building your skewers, alternating the bocconcini, peppers, grape tomatoes, dried sausage, tortellini and olives.  You can duplicate an item where you need to, so long as the skewers are full with the various cheeses, meats and vegetables, etc.


Once all skewered, lay each one on a cookie sheet and brush the marinated mixture from the bocconcini tub over each side of the kebab. 


Place the open bread on a platter.  Lay basil leaves on the exposed portion of the loaf of bread to create a bed of leaves.  Insert the marinated skewers into the bread and cover any remaining space with various items you have left over.  Not only will you enjoy each skewer individually, but the drippings from the marinade onto the bread will be incredible.


Note:  You can substitute or add as many items to the skewers as you would like, including marinated artichoke hearts, mushrooms, roasted peppers, etc.  Even a dusting of grated cheese on each skewer before inserted into the loaf will add another layer of flavor.



​Chicken PIcatta

(makes 2 servings)


  • 2 boneless, skiness chicken breasts, cut in half and pounded
  • Salt and Pepper to taste
  • All purpose flour 
  • Non-stick cooking spray
  • 2 Tablespoons of canola oil
  • 1 teaspoon of minced garlic
  • 1/4 cup of dry white wine
  • 1/2 cup of chicken broth
  • 2 Tablespoons of fresh lemon juice
  • 1 Tablespoon of drained capers
  • 2 Tablespoons of unsalted butter
  • 6 - 8 fresh lemon slices

Season chicken with salt and pepper then dredge in flour.  Coat a saute pan with non-stick cooking spray, add oil, and heat over medium-high.  Saute cutlets 2-3 minutes on one side.  flip and saute the other side, covered, 1-2 minutes.  Transfer to a warmed platter and remove the fat from the pan.


Deglaze pan with wine and add minced garlic.  Cook until liquid is nearly evaporated (about 2 minutes) without burning the garlic.  Add broth, lemon juice and capers.  Return chicken to pan and cook on each side for one minute.  Transfer cutlets to warm plates.  


Finish the sauce by adding buter and lemon slices to the pan.  Once butter melts, pour sauce over chicken.  


Serve immediately!

 

 

​Asparagus Risotto


  • 1 lb of Asparagus trimmed, cut in 2 inch segments
  • 5 cups of chicken broth
  • 2 Tablespoons of Olive Oil
  • 1/2 cup of chopped onion
  • 1.5 cups of Arborio Rice
  • 1/2 cup of dry white wine
  • 3 Tablespoons of butter
  • 3/4 cup of pecorino romano cheese
  • Ice and cold water in large bowl (ice bath)



Place Chicken broth in sauce pan and bring to a simmer.  Keep on very low heat so that broth continues to remain heated.


On another burner, blanch asparagus by adding pieces to a boiling pot of salted water.  Drain and place segments into ice bath to stop the cooking.   


Heat oil in saucepan (med heat) .  Add onion and saute until translucent, about 4 minutes.  Add rice and stir 3 minutes.  Add dry white wine and cook until liquid evaporates.  Add a cup of heated chicken broth to saucepan, stirring constanting until most of the liquid is almost gone, then add another cup of broth, stirring until almost evaporated.  Repeat this process for no more than 20 minutes, using all of the chicken broth.   

Rice will become creamy and tender but still slightly firm in the the center.


Add the asparagus segments into the rice and stir for about 2 minutes.  Remove from the heat.  Add 3 Tablespoons of butter and all of the cheese.  Season with salt and pepper.  Plate onto platter and serve!


 

​Stuffed Mushrooms


  • 2 lbs of whole mushrooms (caps separated from stems)
  • 3 cloves of garlic, minced
  • 1 cup of bread crumbs
  • 1 Tablespoon of pecorino romano grated cheese
  • 2 Tablespoons of Olive Oil (separated)
  • Salt and Pepper to taste

Preheat oven to 350 degrees.  

Remove stems from mushrooms and put aside.  Rinse mushrooms to remove all dirt inside and out and place caps over paper towels to drain.  


Cut the stems into small pieces and place in a bowl.  Add minced garlic, bread crumbs, cheese, and 1 tablespoon of oil.  This mixture will create a bit of a paste like substance.  If the consistancy is too dry, add a bit more oil.  If too wet, add a bit more bread crumbs.

Once the mushroom caps have completely dried, fill them with the stuffing.



Line a cookie sheet with foil and drizzle a little oil so it is thinly coated.  Add the mushroom caps, face up, and drizzle those with a bit of oil.  Bake at 350 for 15-20 minutes, until mushroom as tender.


 


​Asparagus Au Gratin Tart


  • 1 lb of Asparagus trimmed
  • 1 sheet of frozen puff pastry, thawed
  • All purpose flour for dusting
  • 1 cup of Monterey Jack Cheese and 1 cup of Cheddar Cheese mixed together
  • 1 Tablespoon of Olive Oil
  • 1 teaspoon of lemon zest
  • Salt and Pepper to taste
  • Parchment paper and a cookie sheet
  • Bowl of water with ice

Preheat oven to 400 degrees.  Trim asparagus and break off bottoms.  Bring a pot of water to a boil with a bit of salt.  Blanch asparagus by tossing into water for 2-4 minutes (depending on thickness), removing immediately and placing them in an ice bath.  This will stop them from cooking.


Dust a board with flour and roll out the puff pastry into a rectangle (apx  11" x 15").  Line your baking sheet with parchment paper and place the pastry on top.  Create a one inch margin from the edge of the pastry very carefully, creating an inner border on the pastry.  You do not want to cut through the dough, but penetrate it enough so that, once baked, the one inch perimeter with puff up a bit.  Prick the inside portion of the margin with a fork and bake about 10 minutes or until golden brown.  


While this is baking, place your asparagus in a bowl and toss with olive oil, salt and pepper.


Once the pre-baked pastry has cooled a bit, place the asparagus in the inner section of the rectangle.  It is possible your asparagus will be laying in opposite directions as pictured above so that they all fit.  Liberally add your mixture of cheese.  Bake for 15 minutes or until cheese is completely melted.


Once out of the oven, sprinkle with lemon zest and serve hot.


​Corned Beef and Cabbage


  • 2 Carrots
  • 2 Celery Stalks
  • 1 Onion quartered
  • 1 Corned Beef (3 lbs)
  • 1 Head of Green Cabbage quartered
  • One Bay Leaf
  • 4-6 Small Potatoes (whole - skin off)
  • Spicy Mustard as a condiment at time of serving (optional)

Heat oven to 500 degrees. Place corned beef dressed with seasoning, on a small rack in a large dutch oven so that meat is lifted from the bottom of the pan.  Fill pan with water only a tad above the top of the rack so that just a bit of the bottom of the beef is submerged.  Add the bay leaf, carrots, onion and celery to the water.  Watch carefully for water to come to a boil (about 20-30 minutes). Once it does, lower oven to 250 degrees for a slow cook ( apx 5-6 hours).  One hour before cooking time ends, remove carrots, celery, onion and bay leaf and replace quartered cabbage and potatoes.


Remove from pan, cut corned beef in slices and plate with cabbage quarters and potatoes.


​Shamrock Pasta Salad


  • 1 package of Shamrock Ravioli from Costco
  • 3 lb tub Marinated Bocconcini  (tiny fresh mozzarella balls)
  • 1 package of Orange Grape Tomatoes 
  • I package of Red Grape Tomatoes
  • White Balsamic Vinegar (optional)

      Cook the Ravioli as directed on package, rinse under cool water and drain.  In large 

      bowl, add Ravioli, Bocconcini that have been removed with slotted spoon and both 

      color grape tomatoes.  Season with Salt and Pepper, then dress all contents with 

      seasoned oil from bocconcini container, little by little, so that all contents are coated

      liberally.  Pasta Salad should not be soaking in oil.  Drizzle white balsamic vinegar

      just before serving for a touch of sweetness (optional)


             Photo Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Beignets

INGREDIENTS

•3/4 cup water

•1/2 cup whole milk

•1/3 cup granulated sugar

•1 1/2 teaspoonsactive dry yeast

•1 large egg, beaten

•2 tablespoons unsalted butter, very soft

•3 1/2 cups all-purpose flour, divided, plus more for kneading and cutting

•1/2 teaspoon kosher salt

•1 quart peanut or vegetable oil, plus more for the bowl

•1 cup powdered sugar

INSTRUCTIONS

1.Warm the water and milk. Place the water and milk in a large microwave-safe bowl and microwave for 1 1/2 minutes on full power. Alternatively, you can warm the milk and water in a small saucepan over medium heat for about 1 minute. The mixture should be warm but cooler than 100°F.


2.Proof the yeast in the warm milk mixture for 15 minutes. Whisk the sugar into the milk mixture, then sprinkle with the yeast and set aside for 15 minutes until the yeast has become foamy.


3.Beat in the the egg, butter, and flour. Add the egg, salt, butter, and 2 cups of the flour to the milk mixture. Beat with a wooden spoon or sturdy spatula until the mixture is thick but smooth. Add the remaining 1 1/2 cups flour and beat again until just combined. You’re looking for a thick batter-like consistency that is closer to drop biscuits than bread dough here.


4.Cover a work surface with flour and knead the dough. Dust a work surface with about 1/4 cup more flour and dump the dough onto it. Gently fold the dough over itself 3 to 4 times (the dough will be sticky and a little loose). Gently shape the dough into a round and place in a well-oiled bowl (you can reuse the mixing bowl if it is mostly scraped clean). Cover with a clean kitchen towel.


5.Let the dough rise for 1 1/2 to 2 hours or overnight. Set the bowl in a warm place to rise until doubled in size, 1 1/2 to 2 hours. Alternatively, you can cover the bowl with plastic wrap and let it rise overnight in the refrigerator for 8 to 10 hours. 


6.Heat the oil in a large Dutch oven to 370°F. Heat the oil in a large Dutch oven fitted with a deep-fry thermometer over medium-high heat until 370ºF. Line a baking sheet with two layers of paper towels. If the dough is in the refrigerator, pull it out just before you heat the oil to give it 20 to 25 minutes to lose its chill while the oil warms up.


7.Roll out and cut the dough. While the oil is heating, dust a work surface with about 1/4 cup of flour and dump the dough onto it. Roll the dough out to a 17x11-inch rectangle that is about 1/4-inch thick. Use a pizza cutter or sharp knife to cut the dough into 20 to 22 (about 2-inch square) pieces. Don’t fret if some of the corner pieces are more triangular, and don’t reroll the dough.


8.Fry 3 to 4 pieces at a time for 2 to 3 minutes. Fry 3 to 4 squares at a time: Gently add the beignets to the oil (you can use your hands or tongs). Immediately use a large heatproof spoon to ladle the hot oil over the pieces. Fry the first side until golden brown, 1 to 2 minutes. Using the spoon or tongs, flip the beignets and fry until the second side is golden brown, 1 to 2 minutes more.


9.Transfer the fried beignets to the baking sheet. Transfer the pieces to the baking sheet and repeat with the remaining dough.


10.Dust the beignets heavily with powdered sugar just before serving. Just before serving and while still warm, use a large fine-mesh strainer to generously dust the beignets with powdered sugar.

RECIPE NOTES

Make ahead: These beignets are best eaten fresh, but the dough can be made the night before and proofed in the refrigerator overnight.


Strawberry Cheesecake Pancake Stacks & Poppers

 Two Great brunch items with hardly any work at all.  

 


Ingredients:  

  • Frozen Mini Pancakes
  • Cheese Cake Filling (8 oz pkg cream cheese, softened, 1/2 cup granulated sugar and teaspoon of vanilla)
  • 1 lb of Strawberries, hulled
  • Graham Cracker crumbs

         

Pancake Towers:

 are frozen mini pancakes that I let thaw and then place on a cookie sheet to heat up in the oven just enough to get a wee bit toasty.  

Place a schmear of filling between each layer of your mini pancake tower (3-4) and top with a final schmear, a slice of strawberry and dusting of powdered sugar.  

Hold tower together with long toothpick.


Strawberry Poppers

Hull a bunch of strawberries and fill cavity with cream cheese filling (above) then roll on a bed of ground graham crackers

​Asian Cornish Hens with Mushrooms 

& Sugar Snap Peas


  • 2 Cornish Game Hens
  • 1/4 cup Hoisen Sauce
  • Olive Oil
  • 4-6 Pats of butter
  • Package of Bella Sliced Mushrooms
  • Package of Sugar Snap Peas
  • Salt and pepper to taste
  • Sesame Oil (dash)

Thaw the hens in cold salted water.  Once defrosted, remove innerds, and cut the back bone of the hens so that your hen is now butterflied open.  Pat birds with paper towel until completely dry. 


Preheat oven to 350 degrees.   With breast bone facing up, rub the birds with pieces of the butter so that the hen is well greased.  Season with salt and pepper.  Place in oven, breast side up for 10 minutes.


While hens are roasting, saute bella mushrooms in a bit of oil and butter.  As mushrooms begin to form a bit of a cripsy edge, add sugar snap peas and toss with mushrooms.  Add a sprinkle of sesame seeds and a dash of sesame oil.  Spoon in a tablespoon of hoisen sauce to vegetables.


At 10 minute interval, brush the hoisen sauce on the top side of the hens and bake another 5 minutes.  Finish hens off with more sauce if needed.  Broil for 2-4 minutes (checking often to prevent burning).


Plate with blanket of vegetable medley first and serve butterflied hen over medley.  Parsley or orange slices for garnish.



​Seasoned Edamame 


  • 1  10 oz. Package of Frozen Edamame
  • 1 Tablespoon of butter divided in two
  • 1 teaspoon of sesame oil
  • 1 1/4 teaspoons course salt divided
  • 1/4 teaspoon of Lemon Pepper
  • 3 small garlic cloves minced
  • 1 teaspoon of Kikkoman Ponzu Citrus Dressing and Seasoning sauce
  • 1 teaspoon of sesame seeds (optional)

Steam the Edamame according to package with 1 Tablespoon of salt.  Once cooking is completed and beans are drained of all water, heat a saucepan on medium heat with 1/2 Tablespoon of butter and the sesame oil.


Add Steamed Edamame to the pan and season with remaining 1/4 teaspoon of salt and lemon pepper.  Stir edamame so that they evenly coat with ingredients in pan.  You will begin to see a little charring which is exactly what you want.  Add Ponzu sauce and minced garlic (careful not to burn) and continue to toss.  Finish off the cooking with the remainder of the butter (1/2 Tablespoon).  Sprinkle pods with sesame seeds, give final toss/shake in pan and serve.





​Calamari Salad


  • 1 Package of Frozen Calamari (whole) 
  • Shredded Carrots
  • 3 Tablespoons of Capers
  • 1/4 cup of whole, pitted Kalamata Olives sliced after measured
  • 1 clove of garlic minced
  • Mint, Basil and Parsley leaves julienned (1 tablespoon each)
  • Vinaigarette Dressing (3:1 Oil to Vinegar ratio)
  • Lemon Juice
  • Salt and pepper to taste
  • Bowl of cold water with ice

   Thaw the calamari completely.  Once thawed, remove the cartilage from the inner tube and feel for any hardness around the tentacles.  Discard cartilage and hardness.  Lay the calamari down so it looks like a carrot and cut in 1/4 " pieces from the bottom tip to the top of the tenticles.  You will have circular rings.  Remove the tenticles from the body and retain with the circular rings.  


Toss calarmari pieces in boiling water for no more than 30-40 seconds.  Drain immediately and run place in ice bath to stop the cooking.  Place pieces into a large bowl and add shredded carrots, capers, olives, mint, basil, parsley and toss with vinaigrette.  Season with Salt and Pepper and plate onto platter.  

Once plated, squeeze lemon juice over salad and serve.


  Steam the Edamame according to package with 1 Tablespoon of salt.  Once cooking is completed and beans are drained of all water, heat a saucepan on medium heat with 1/2 Tablespoon of butter and the sesame oil.


Add Steamed Edamame to the pan and season with remaining 1/4 teaspoon of salt and lemon pepper.  Stir edamame so that they evenly coat with ingredients in pan.  You will begin to see a little charring which is exactly what you want.  Add Ponzu sauce and minced garlic (careful not to burn) and continue to toss.  Finish off the cooking with the remainder of the butter (1/2 Tablespoon).  Sprinkle pods with sesame seeds, give final toss/shake in pan and serve.





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