Recipes

Recipe of the Month

Simple Recipes by David Grillo, CEC:

Honey Mustard

4 cups of Dukes Mayo (no substitutions)
1 cup of Grey Poupon Dijon Mustard
1 cup of Honey
1 tsp of Sriracha (Huy Fong Brand. no substitutions)

Buffalo Wing Sauce

5 cups of Frank’s Red Hot Sauce
½ LB of Un-Salted Butter (Plugra) very cold
Slowly heat ingredients & stir constantly until butter is blended with hot sauce

Cole Slaw Dressing

2 cups of Dukes Mayo (no substitutions)
1 cup of Sugar
1 cup of Cider Vinegar
S&P TT

Marinara Sauce

12 Roma tomatoes (oven roasted & pealed)
3 Cloves of Roasted Garlic
2 Tsp of EVOO
1 tbls of Balsamic Vinegar
1 tbls of Sugar
Salt to taste
¼ cup of Fresh Chiffonade Basil
Puree all ingredients (except for Basil)
Simmer until sauce thickens
Add fresh basil when completed

Recipe of the Month

Guinness® Corned Beef

Prep Time: 20 Min Cook Time: 2 Hrs 30 Min Ready In: 2 Hrs 50 Min

Original Recipe Yield 16 servings

Ingredients

· 4 pounds corned beef brisket
· 1 cup brown sugar
· 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Directions

Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Footnotes
· Editor’s Note
· During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Recipe of the Month

Behind the Scenes of…..

ICE CREAM

The origins of ice cream can be traced back to at least the 4th century B.C. The Roman emperor Nero had ice brought to the mountains where it was combined with fruit, a version of sorbet perhaps. King Shang of China was probably the first to combine ice and milk concoctions around 600 A.D. Ice cream recipes eventually made their way from China to Europe where it was served in the royal courts of Italy and France.

George Washington and Thomas Jefferson served their guests ice cream and the first ice cream parlor in America opened in New York City in 1776. American colonists were actually the first to use the term “ice cream.” A major breakthrough in ice cream technology occurred when ice was used with salt to lower the temperature of the mixture. Also the hand – cranked freezer, patented by Nancy Johnson, was significant and it is still used today.

INTERESTING FACTS:
-Edible cone debuted at St. Louis World‘s Fair in 1904.
-Eskimo Pie created in 1934.
-Haagan Dazs invented in 1960
-Ben and Jerry‘s made its debut in 1978
-First commercial ice cream freezer invented by Clarence Vogt in 1926

Recipe of the Month

TOMATES PROVENCALE
Baked Tomatoes with Garlic, Parsley and Bread Crumbs

6 large, firm ripe tomatoes
Salt
2 fl oz olive oil
Salt and freshly ground pepper
3 cloves garlic, minced
½ cup chopped fresh flat-leaf (Italian) parsley

Preheat oven to 375*F. Lightly oil a baking dish. Cut the tomatoes in half crosswise. Sprinkle with salt and drain, cut sides down, in a colander, for about 10 minutes. Dry well with paper towels.In a large sauté pan over medium-high heat, warm 2 tablespoons of olive oil. Add the tomato halves, cut side down and 4-6 at a time, and fry until golden, about 5 minutes.

Place the tomatoes, cut side up, in the prepared baking dish. Sprinkle with salt and pepper. In a small bowl stir together the bread crumbs, garlic and a little of the parsley. Spread atop the tomatoes. Drizzle with remaining 2 tablespoons oil. Bake until the tips are golden, 10-15 minutes. Transfer to a platter and sprinkle with the remaining parsley. Serve warm or at room temperature. Serves 6.

 

Recipe of the Month

Hot Chili Relish

10 large red chilies, seeded and chopped finely
6 garlic cloves, shopped finely
½ cup water
½ tsp salt
2 tsp sugar
Juice of 1 lime
1 tbsp fish sauce
1 tbsp vegetable oil
Put all the relish ingredients in a pan and bring to a boil. Cover and simmer for 10 minutes.
Transfer the mixture to a food processor and blend until smooth.
Transfer the relish to a bowl and serve with vegetables.

Recipe of the Month

Red Dipping Sauce

1 tablespoon Key Lime Juice
½ cup Catsup
1 tablespoon Worcestershire sauce
1 dash Tabasco
Mix all ingredients and refrigerate.

Recipe of the Month

Easy Flag Cake

Need:
2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves 12

Mix up and bake your favorite cake mix or recipe. Let cool. Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside. Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

Recipe of the Month

Livoino Tuscany Gamberetti all’Agro

A headless 30 – 40 sized shrimp can be used if small ones are not available. The shrimp maybe left to marinate in a cool place for several hours, but should be refrigerated, as they lose their flavor at low temperatures.

4 cups water
2 lb small shrimp in the shell
Juice of 2 lemons
White pepper
2 tablespoons chopped fresh flat-leaf (Italian) parsley
¼ cup extra virgin olive oil

In a sauce pan, bring the water to a boil and add a little salt. Add the shrimp and cover the saucepan immediately. When the water returns to a boil, allow the shrimp to cook for only 2 minutes. Drain the shrimp and cool under running water.

Peel the shrimp, being careful not to tear the bodies. Put the peeled shrimp into a bowl, pour the lemon juice over them and season to taste with salt and pepper. Marinate in a cool place for 2 – 6 hours, turning gently from time to time.

Drain the shrimp. Arrange them on a serving dish. Sprinkle with the parsley, drizzle with the olive oil and serve. Serves 6

Mojo Sauce

 ACF - Midlands
This recipe is a great marinade for Mojo Roasted Pork (lechon) used in Cuban cuisine.
1 cup olive oil
1 ½ cups fresh lime juice
8 garlic cloves, minced
3 tablespoon dried oregano
5 tablespoon ground cumin
2 teaspoons ground black pepper
2 chili peppers, minced
Whisk all ingredients in a medium bowl. This makes about 3 cups.

Firecracker Rubbed Pork Loin

1 tbsp. fresh sage leaves, finely chopped
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 tsp. ground black pepper
2 tsp. dry mustard
2 tsp. paprika
1/2 tsp. ground red pepper
1 (4 to 5 lb) boneless pork loin, not rolled or tied

Mix herbs and spices in small bowl; rub over all surfaces of pork. Wrap in plastic wrap and refrigerate overnight (can be stored up to 2 days).

Prepare grill with a banked medium-hot fire.

Unwrap pork and place over indirect heat.

Grill for 1 to 1-1/2 hours or until thermometer registers 150°F to 155°F. Remove from grill; let rest 10 minutes before slicing.

Serves 8 to 12

NEW ENGLAND STYLE BOILED LOBSTER

Serves 6

1 Rib of celery
1 Leek
1 Carrot
2 tbsp Butter
TT Sea salt
6 Maine Lobsters (16 to 20 oz.)
2 Lemons, cut into thin slices
5 tbsp Melted butter

Clean and peel celery, leek and carrot; cut into 2 – inch-long strips. In large skillet, cook vegetables in butter until crisp – tender. Season with salt.

Bring salted water to a boil. Add live lobsters; reduce heat and simmer about 6 minutes. Remove lobsters form water. Cut into halves; break claws open. Place lobsters on serving plates. Garnish with vegetables and lemon twists.

Serve with melted butter.

 

West Indian Pumpkin Soup

A rich creamy soup provides a savory new way to bring out the classic pumpkin flavor.

3lb Onions, quartered
2lb Leeks
2oz Garlic Cloves
2 fl oz Olive Oil
7lb Pumpkin puree
3 1/2 gal Chicken stock
2 qt Half & half
1 qt Heavy cream
TT Salt
TT Black pepper

Heat oven at 300*F. Place onions, leeks and garlic in shallow roasting pan; drizzle with olive oil. Bake at 300*F for 30 minutes. Puree vegetables. Roast pumpkin puree at 300*F for 25 minutes. In large stockpot, combine pumpkin puree, pureed vegetables and chicken stock; bring to a boil. Simmer 1 hour. Add half & half and cream; simmer 5 minutes. Season with salt & pepper.

Serves 100.

October 3rd meeting Conquest Brewery

November 7th meeting TBD

November 20 Saluda Shoals Chairman's lighting

December 4th Sunday Holiday Party

January 29 President's Award Dinner

Resources