Season 2 Recipes

Lemon Chicken and Sauteed Green Beans

Lemon Chicken

  • 3-4 lbs. Of chicken pieces
  • 1 large onion, cut into ½ in pieces
  • 2 clove garlic, minced
  • 1 c chicken broth
  • 1 c white wine
  • 3 lemons
  • 1 TBLS tyme
  • 1 TBLS oregano
  • 2 ½ to 3 lbs. Potatoes, peeled and cut into ½ inch cube
  • olive oil
  • salt and pepper

Preheat oven to 350*. Heat oil in large oven safe skillet. Fry chicken until just browned. Remove from skillet, add onion, and cook until lightly browned. Add garlic, broth, wine, and spices. Grate peel from lemons into skillet. Cut lemons and add juice into mixture. Bring to boil. Add potatoes. Add chicken back to skillet. Cover and place in oven for 1-1 ½ hour, or until cooked through. Remove from oven and season to taste with salt and pepper.

  • Green Beans
  • 1 to 1 ½ lbs of green beans, ends trimmed
  • 2 clove garlic, sliced very thin
  • 1 shallot, minced
  • 10-14 cherry or grape tomatoes, cut in half
  • olive oil
  • lemon peel, grated
  • salt and pepper

Start a large pot of boiling salted water. Put beans in water for about 2 min. Remove promptly. Set aside. Heat oil in a pan. Add garlic, and shallot. Cook until translucent. Add bean and tomatoes, stirring until heated through. Grate peel onto beans and season with salt and pepper. Serve.

Cornbread Strawberry Shortcake

  • Cornbread
  • 1 c yellow cornmeal
  • 1 c flour
  • 1 TBLS baking powder
  • ½ tsp. salt
  • ¼ c sugar
  • ½ c melted butter
  • ¼ c honey
  • 1 c whipping cream
  • 2 eggs, lightly beaten
  • 1 ear fresh corn

– Preheat oven to 350*. Lightly grease a 12-cup muffin pan. 

Mix all dry ingredients together, with a whisk. Mix butter though eggs in separate bowl.

Make a well in dry bowl, pour wet mix into dry and mix just until no dry streaks remain. Fill in muffin tin and bake 18-22 min or until toothpick comes out clean. 

Strawberries

  • 2 lbs. Strawberries
  • ¼ c orange liquor
  • ½ c sugar

Scant 1 tsp. minced fresh basil

Clean, cut the stems off the berries, and slice into ¼ to ½ in slices. Place in bowl and mix with liquor and sugar. Let sit for 45min to 1 hour.

Whipped cream

  • 1 c heavy whipping cream
  • 2 TBLS sugar
  • 1 tsp. vanilla

Whip the cream until soft peaks form. Add sugar and continue whipping, Add vanilla and whip until combined.

Assembly

Cut a slice of cornbread, ladle strawberries over, and top with a dollop of whipped cream. Serve.

Orange Tart

Crust

  • 1 ¼ c flour
  • 3 TBLS sugar
  • ½ tsp. salt
  • 7 TBLS butter (cold)
  • 3 TBLS vodka

Preheat oven to 350*.

In food processor, combine all dry ingredients, pulse. Add butter process. While machine is on, add vodka, and continue processing until dough comes together.

Roll dough out and place in 10” tart pan. Prebake for 10-15 min. Remove, cool.

Filling

  • 2 c fresh orange juice, reduced to 2/3 c
  • 1 can sweetened condensed milk
  • 5 egg yolks
  • Juice of ½ lemon
  • 1 tsp. vanilla
  • Zest of 1 orange

Wisk all together and pour in prepared shell. Bake 20-30 min or until tart is just set. It will firm up as it cools.

Blueberry Cobbler

  • Filling
  • 1 tsp. Grated lemon peel
  • 3 pints blueberries, rinsed
  • 1 c sugar
  • ¼ c Chambord
  • ¼ c flour
  • Batter
  • 2 c flour
  • 1 c sugar
  • 1 TBLS baking powder
  • 1 tsp. salt
  • 1 c milk
  • 8 TBLS butter (1 stick) melted, but cooled
  • ½ tsp. Nutmeg
  • ¼ c turbinato sugar
  • Whipped sweetened cream for serving

Preheat oven to 350*. In large bowl mix the filling, carefully, not squishing the berries. Set aside. In food processer, begin the batter. Add the flour, sugar, baking powder, salt and nutmeg. Pulse several times. Add milk and batter, and process until smooth and creamy.

In a 9×12 baking dish, dump berries, and evenly place along the bottom of pan. Drop the batter around the top of the berries. Carefully spread the batter, making sure to leave the berries on bottom, and going all the way to the sides. Sprinkle with turbinato sugar.

Bake until browned and cooked through, about and hour. Serve immediately, or cool.

 

Fish Tacos

  • 1 avocado
  • Hard or soft tacos for serving.
  • Extra lime for seasoning.

Salsa

  • 5-6 Roma tomatoes
  • 1 onion
  • 3 clove garlic
  • 1 jalapeno
  • ½ of 1 lime, juice and zest
  • 1 TBLS oil
  • 1 handful cilantro
  • Salt and pepper to taste

Place all ingredients in food processer, pulse until finely chopped.

Slaw

  • ½ head cabbage, shredded
  • 2 carrots, shredded
  • ½ of 1 lime, juice
  • 1 TBLS oil
  • ½ tsp. cumin
  • Salt and pepper

Mix all together in bowl. Serve with fish.

Crema

  • 3 TBLS cilantro
  • ¼ c mayo
  • 3 TBLS sour cream
  • 1 TBLS lime zest
  • 1 ½ TBLS lime juice
  • 1 clove garlic
  • Salt and pepper

Place all ingredients except salt and pepper in food processer. Process until smooth and creamy. Salt and pepper to taste. Serve with fish.

Fish

  • 2-2 ½ lbs. Flakey fish (grouper)
  • ½ tsp. cumin
  • ½ tsp. annatto
  • Salt and pepper
  • 2-3 TBLS oil

Heat oil in large skillet over medium high heat. Lightly dust fish with spices and salt and pepper. Trim fish into 1 ½ “- 2” pieces. When oil is to temp, fry fish until just cooked through. Serve by placing, slaw, then fish, salsa, then crema in soft or hard taco, with a slice of avocado.

Black Beans

Black beans 2 cups dried

  • 2 bay leaves
  • 1 onion
  • 2 carrots
  • 1 tsp. of coriander
  • 2 tsp. of cumin
  • 1 TBLS annatto powder

Soak bean over night. The next morning, drain, discard water. Place bean over low heat, adding water and broth in equal parts. Add all ingredients, and cook until beans are tender.

Make white rice according to directions.

Serve with beans and rice.

Orange French Toast and Maple pepper Bacon

Bacon

  • 1 lb. thick cut bacon
  • ½ c maple syrup
  • 2 TBLS black pepper

Preheat oven to 350*. In rimmed pan. Place bacon. Pour maple syrup over bacon. Sprinkle with pepper. Flip bacon and put on rack placed on cookie sheet, and sprinkle other side with pepper. Put in oven for 20 min or until desired level of crispness.

French Toast

  • 8 thick slices of bread preferably challah
  • ½ milk
  • 2 eggs
  • 2 TBLS melted butter
  • 2 TBLS Grand Mariner or other orange flavored liquor
  • ½ c sugar
  • 2 c crushed crisped rice cereal

3 TBLS butter

Whisk milk though sugar together. Put in large rimmed container, and crushed cereal in another. Dip bread on each side in wet mixture, then in cereal. Set aside to ‘dry’ for 5-10 min. Melt remaining butter in large skillet. Brown the bread on both sides, serve immediately.

Syrup

  • ½ jar of good quality orange marmalade
  • 2 TBLS grand marnerier
  • 2-3 TBLS water

Mix all together in small pan and heat. Serve over toast.

Braised Pork Shoulder with Roasted Veggies

  • 4-7 lb. Pork shoulder
  • 1 onion, diced
  • ½ lb. Bacon
  • 1 beer
  • 1 orange, zested and juiced
  • 2 TBLS ground mustard
  • 1 TBLS cumin
  • 1 TBLS coriander
  • 1 c chicken broth

Preheat oven to 325* in large, oven safe Dutch oven, place onion and bacon. Fry until onion is beginning to brown and bacon has rendered most of its’ fat. Place pork in pot and brown on all sides. Add beer, through broth. Put on a tight fitting lid and place in oven. Cook 1 hour for every pound, basting every hour.

Veggies

  • 1 head of cauliflower
  • 2 heads of broccoli
  • 1 tsp. Smoked paprika
  • ½ tsp. Annatto
  • ½ tsp. Cumin
  • Zest of 1 orange
  • 3 TBLS oil

Preheat oven to 325*. In large baggie, place cut up broccoli and cauliflower. Put in oil and spices. Close bag and shake to distribute the spices. Spread on a large rimmed cookie sheet. Cook until just tender. Zest orange on top and serve.

Cous Cous

Prepare according to directions.

Pineapple Fish and Squash Salad

Sauce

  • ½ a fresh pineapple
  • 1 jalapeno
  • Juice of ½ a lime
  • 2 clove garlic
  • Pinch of salt
  • 1 TBLS tequila
  • 1 bunch cilantro

Salad

  • 2 zucchini, julienned
  • 3 yellow squash, julienned
  • 1-cup pineapple, cut finely
  • Juice of ½ a lime
  • Half a head of Napa cabbage, shredded
  • ½ a red pepper, finely chopped
  • 3 TBLS of above sauce
  • 2 TBLS white wine vinegar
  • 2 TBLS olive oil

Fish

  • 1 sleeve of butter crackers
  • ½ c mayo
  • 6 6oz. Fillets of fish (snapper or grouper)
  • Salt and pepper
  • Oil
  • Rice
  • 1 ½ c water
  • 1 ½ c coconut milk
  • ½ c chopped pineapple
  • 1 ½ c white rice

Preheat oven to 350* For sauce, place all ingredients in blender, and blend until smooth. Set aside. Start rice, add water, milk and pineapple to large pot, bring to boil add rice cover and cook over low heat, 20 minutes or until done. Combine zucchini though pepper in large bowl. In smaller bowl, whisk sauce, vinegar, and oil. Dress salad. Crush crackers and place in shallow dish. Heat oil in large skillet. Spread thin layer of mayo on each fillet, press into crushed crackers. Sear in skillet, coated side down. Place in oven safe dish and finish in oven for 15-20 min.

Dried Plum Chicken

  • 20 prunes
  • ¾ c Armagnac or cognac
  • 1 chicken, cut up
  • 3 red onion, minced
  • 4 carrots. Cut into pieces
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 lb. baby potatoes, washed and cut in half
  • 2 clove garlic, cut into small pieces
  • 1 c water
  • 2-3 TBLS olive oil

Heat oven to 325* Place prunes in small bowl, and cover with liquor. Set aside. Heat oil in oven safe skillet, fry chicken, skin side down just until browned. Remove from skillet and set aside. Add onion, carrot and potato to hot skillet. Cook until onion translucent.  Add garlic. Add chicken back to pot. Place herb on top, and pour liquor and prunes over chicken. Add water and put on a tight fitting lid. Place in oven and cook 2-2 ½ hours.

When done, remove chicken from pot, tent with foil and set aside. Place pot on stove and reduce over med-high heat. Serve sauces vegetables with chicken.

Polenta y Cerdo

  • 1/3 c orange juice
  • ¼ c lemon or lime juice
  • 1 tsp. Paprika
  • ½ tsp. Cumin
  • ½ tsp. Oregano
  • ¼ tsp. Annatto
  • 1 lb. Pork loin, cut into 1” cube
  • 1 onion chopped
  • 1 green pepper, chopped
  • 2-3 TBLS olive oil
  • 1 can tomato sauce
  • 1 c white wine
  • 1 bay leaf
  • 1 lb. Fresh chorizo sausage
  • 2 quarts (8 cups) mix of broth and water
  • 2 tsp. White wine vinegar
  • 1 ½ c polenta

Mix orange juice though annatto. Place pork loin in shallow dish and pour mixture over to marinate, 30-60 minutes. Set aside.

In large pot, heat broth and water mixture with the vinegar. When boiling, add polenta, stirring until it begins to boil again, then turn down heat, cover and let cook, stirring occasionally, so that it doesn’t stick. Cook 30-45 min or until done. (this is a soft polenta and will not ‘set up’)

Heat oil in skillet, add onions and pepper, cooking until soft. Remove sausage from casing (if there is one) and fry until cooked though. Add bay leaf, tomato sauce and wine. Simmer until sauce thickens, about 30 minutes.

In a separate skillet, heat 1 TBLS oil and sear pork loin. 3-5 min. Add to sauce, when combined, serve over polenta.

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