Griff's Kitchen

Ingredients

Olive Oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8oz Pasta of choice

Lemon Juice

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Ingredients

1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Directions

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.

2. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
3. Reduce heat to low, and simmer for up to 20 minutes.

Notes: For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.

Ingredients

28 oz. Whole Tomatoes [canned] [puree in a blender]

1 lb Okra [cut into discs]

1 Onion [large] [chopped]

1 Bell Pepper [chopped]

2 stalks Celery [chopped]

2-3 cups Roux [medium/dark color]

Flour

Cooking Oil

3 lbs. Shrimp [medium] [headed] [shelled]

1 lbs. Crab Meat [picked through for shells/cartilage]

Salt [to taste]

Pepper [to taste]

1/4 cup Tony Chachere’s Creole Seasoning

Crab Boil [Rex or Old Bay spice bag]

3 Bay Leaves

1 Lemon [juiced] [strained]

1/2 tsp Gumbo Filè

Procedure

Fill a large stock pot with 12 quarts of water

Add the shrimp boil pouch, Tony Chachere’s, bay leaves, and lemon juice.  Bring to a boil.

Add the shrimp (with shells on) and cook until done

Remove shrimp and set aside.

Discard Bay leaves and seasoning pouch.

Add the onion, green pepper, celery, tomato puree, and okra to the stock pot

In a separate pan, make the roux

Whisk in two cups of stock and then add back to the stock pot

Simmer for an hour

Peel the shrimp

Add the shrimp and crab. Continue to simmer for another hour

Stir in the gumbo filè

Serve hot, over white rice

Source: Janie Griffin

Ingredients

Red Kidney Beans – (1 lbs)

Ground Beef – (1 lbs)

Large Yellow Onion

Canned Diced Tomatoes – (14.5oz)

       Pickled Jalapeño Peppers – (1/4 cup)

Canned Rotel Tomatoes

Chili Powder – (1.5 teaspoons)

Salt

Black Pepper

Cheddar Cheese

Procedure

Soak Beans for 6 hours (or you can leave them overnight)

Drain beans and add to a large stock pot or a slow cooker.  Set heat on high to begin warming the base of the chili.

Add the diced tomatoes, chili powder and a bit of salt and stir.

In a large pan, brown the ground beef on high heat.  Add the beef to the chili base

Sauté the onion in the beef drippings until they become soft and translucent.  Add to the chili base.

If any fond is left in the pan, deglaze with a bit of wine.  Add this liquor to the chili.

Season with salt and pepper (to taste), and then add a bit of water to thin the chili (and prevent it from scorching)

When the chili begins to bubble, reduce the heat to low and gently simmer until the beans become soft. Stir every 30 minutes.

Serve with grated cheddar cheese.

Notes:

Only brown a third of the ground beef at a time to avoid cooling the pan.

Ingredients

Cakes

1.5 cups Sugar

1 cup Butter or Shortening

3 Eggs

1/2 cup Milk

1 tsp Cardamom [ground]

1 tsp Vanilla Extract

3 tsp Baking Powder

5 cups Flour

Filling

2 lbs Prunes

1 cup Sugar

1 tsp Cardamom

3 oz Rum

Icing

2 cups Powdered Sugar

1 tsp Almond Extract

2 tbsp Water

 

Procedure

Cakes

1. Combine the flour and baking powder and whisk until homogeneous

2. Cream the sugar and butter in a mixer

3. Add the eggs and beat until a creamy texture is achieved

4. Slow the mixer to the lowest setting and add the vanilla and cardamom

5. Alternately add the milk and the flour until a cookie-dough consistency is achieved

6. Roll the dough into thin sheets and cut into desired shape for the finished cake.

• Make 5-7 layers per cake
• This recipe will make 15-18 discs with 8 inch diameter
• Use a salad plate as a template and a scalloped pasta/pastry wheel for a decorative edge
• Cut and bake on parchment paper for easy transport and less breakage

7. Bake on a sheet pan, just until set (only a few minutes) at 375F

8. Remove from parchment and allow to cool on a wire rack

Filling

1. Place prunes in a stock pot and just cover with water. Boil until soft.

2. In a food processor or food mill, combine the prunes, sugar, cardamom, and rum.  Blend into a spreadable paste

3. Portion the filling equally between the layers

Icing

1. In a mixer add the powdered sugar.

2. Add the almond extract

3. Add the water slowly. Stop when the icing is thick and pours slowly.

4. Ice only the top of the cakes (pour only, do not spread)

Notes: Vinurterta can be kept in the refrigerator for a week or two if wrapped tightly in plastic film.

Source: Joy of Baking

Ingredients

Graham Cracker Crust

1.25 cups Graham Cracker Crumbs

2 tbsp Sugar

5-6 tbsp Butter [unsalted] [melted]

Filling

3 large Egg Yolks

14 oz. Sweetened Condensed Milk

1/2 cup Key Lime Juice

2 tsp Lime Zest [grated]

Topping

1 cup Heavy Whipping Cream

2 tbsp White Sugar

Procedure

Graham Cracker Crust

1. Mix together the graham cracker crumbs, sugar, and melted butter

2. Press into the bottom and up the sides of a 9 inch pie or tart pan

3. Cover with plastic wrap and place in the refrigerator to chill for 30 minutes

Filling

1. Beat Eggs until pale and fluffy – use whisk attachment on mixer

2. (continue whisking) Gradually add the sweetened condensed milk until you have a light and fluffy mixture

3. Scrape down the sides of the bowl then beat in the lime juice and zest

Bake the Pie

1. Pour the filling into the crust and bake for 10 minutes at 350F

2. Remove from oven and allow to cool on a wire rack

3. Once cooled, place in refrigerator until ready to serve

Topping

1. Beat whipping cream until soft peaks form

2. Add the sugar and continue beating until stiff peaks form

3. Pipe the whipped cream onto the surface of the pie

Ingredients

Vodka

Apple Schnapps

Apple Juice

Cointreau

Maraschino Cherry

Apple Slice

Procedure

1. Fill shaker with ice and add all ingredients

2. Shake well and pour into martini glass

3. Garnish with maraschino cherry and apple slice

Source: Food.com

 

Ingredients

2 Butternut Squash [medium sized] [cubed]

6-8 tbsp Unsalted Butter [melted + re-cooled]

1/4 cup light brown sugar [packed]

1.5 tsp Kosher Salt

.5 – 1 tsp Black Pepper

Procedure

1. Cut Squash into 1 – 1.5 inch cubes

2. Stir in  butter, brown sugar, salt and pepper until all of the cubes are coated evenly

3. Place cubes on a baking sheet – space evenly

4. Bake for 45 – 55 minutes – until squash is tender and glaze begins to caramelize

5. Turn Squash periodically to facilitate caramelization

6. Serve  Hot

Source: Patsy Fesperman

 

Ingredients

2 cups Bisquick

2 cups Sharp Cheddar Cheese [grated]

1 lbs Pork Sausage [uncooked]

 

Procedure

Blend all ingredients in a mixer or a food processor until homogeneous

Portion into 1.5 inch balls and place on non-greased baking sheet

Bake at 375 for 18 minutes

 

Source: Mario Napolitano (Owner of Creative Shears Salon – Wake Forest, NC)

Ingredients

Eggplant

Bread Crumbs

Egg

Olive Oil

Prosciutto

Mozzarella Cheese

Basil

Parmigiano-Reggiano

Procedure

1. Beat egg and set aside in a small bowl

2. Brush the strips of eggplant with the egg

3. Coat eggplant with breadcrumbs

4. Heat oil in a skillet and lightly fry eggplant on both sides

5. Drain the eggplant on paper towels and allow to cool for a few minutes

6. Place Prosciutto and mozzarella on each strip of eggplant and roll up gently

7. Top the rolls with grated parmigiano-reggiano and fresh basil

8. Bake at 350 just until cheese is melted

9. Serve hot

Options: Pesto