ook over moderate heat, stirring, for about 2 minutes, or until
ill use for each food
b>recipes of cornbread according to the mix directions (amounts listed are for
o 3 quarts of water for the pasta. Add 1 tsp
Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup.
Stir in the remaining ingredients and heat through, about 2 minutes.
Serve over salmon or other fish as desired.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
ver the shrimp.
Bake for 10-12 minutes until hot
ook, covered, over medium heat for 5 minutes.
Add the
Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes.
Transfer garlic and stock to a blender or food processor and process until smooth.
Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
Remove from heat and add remaining ingredients.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
When the mixture is fully combined, add salt and pepper to taste.
Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
Keeps in the refrigerator for a week.
ork until protein is dissolved. For a smoother consistency, mix powder
ize freezer bag and freeze for at least 30 minutes.
stir thoroughly. Save remaining oil for other recipes.
otatoes at 375F to 400F for about 45 to 60 minutes
ho depend on me for made-from-scratch recipes. Also, it's
rgan meat to make stock for other recipes. Cut the last joint
n pan on wire rack for 1 1/2 hours, then