INGREDIENTS for meat tarts

* 1 pound boneless chicken or turkey, diced or cut into narrow strips

* 6 slices thick cut bacon

* 1 tablespoon butter

* 1 small onion, finely chopped

* 2 tablespoons flour

* 1½ cups stock (match to meat)

* 2 ounces of better quality mushrooms finely sliced

* 1/3 cup crème fraiche or heavy whipping cream

* 1½ tablespoons chopped parsley

* Salt and pepper to taste

* 1 package frozen puff pastry dough

* 2 egg yolks beaten

MEAT FILLING DIRECTIONS

Cut the met into very thin strips or small cubes. In a medium sized sauce-pan on medium heat, melt the butter and add the onion; fry until golden, about 4 minutes. Remove the onion and reserve. Add bacon and fry until crispy; remove and break into smaller pieces. Increase the temperature to medium high and add the meat to the pan. Brown all sides, about 3 minutes. Add the onion and bacon back to the pan, add salt and pepper and mix all ingredients thoroughly. Add the flour and stir into mixture until all is incorporated. Add the broth a little at a time and bring to a simmer. Add the mushrooms and let simmer uncovered on low for 30 minutes stirring occasionally. Sauce should be fairly thick when hot and very thick cooled. Can be chilled overnight at this point in the recipe. If assembling same day, allow to cool at least 30 minutes transferring from pan to new cool dish.

ASSEMBLY

Thaw the puff pastry follow manufacturer’s directions. Preheat oven to 400º. Cover work surface with parchment paper; use same paper to assemble and cook tarts. Unfold the pastry and trim edges so that you have an 9” x 9” square; reserve removed dough and place dough squares on parchment paper. Fill centers of cut dough with cooled mixture. Brush edges with egg yolks. Pull up opposite corners of each sheet to make an envelope then carefully pinch together the seams. Cut a small hole in the top of the pastry to vent steam. Cut reserved dough pieces to resemble leaves and crease to resemble leaf veins. Coat back of leaves with egg yolks and arrange on top of the tart.

At this point, you can wrap the tarts in parchment paper and store in the refrigerator for a few days. If stored, bring to room temperature for 30 minutes prior to baking. Either way, brush tops of tarts with egg yolks. Bake on parchment paper covered jelly-roll

pan for about 30 minutes or until the pastry is dark golden brown. Allow to cool 5 minutes before serving. Can easily be split into 4 portions.

INGREDIENTS for veggie tarts

* 2 tablespoons butter or olive oil

* 1 zucchini sliced very thin

* 3 small gold potatoes sliced very thin

* 1 small onion sliced very thin

* 1 carrot or similar root vegetable sliced very thin

* 3 ounces shitake mushrooms in larger slices

* ¼ of a red pepper cut into thin strips and diced into 1” pieces

* 1 stalk celery sliced very thin

* 3 tablespoons flour

* 1½ cups low sodium vegetable stock

* 1/3 cup crème fraiche or heavy whipping cream

* 1½ tablespoons chopped parsley

* Salt and pepper to taste

* Louisiana Hot Sauce to taste

VEGGIE FILLING DIRECTIONS

In a medium sized sauce-pan on medium-high heat, melt the butter and add the carrot, potatoes and celery, fry for about 3 minutes. Add the onion, pepper and zucchini, continue to fry for an additional 2 or 3 minutes then add the mushrooms and fry an additional 2 minutes or until all veggies are tender crisp. Add the flour and stir into mixture until all is incorporated. Add the broth a little at a time and bring to a simmer. Let simmer uncovered on low for 30 minutes stirring occasionally. Sauce should be thick when hot and very thick cooled. Can be chilled overnight at this point in the recipe. If assembling same day, allow to cool at least 30 minutes transferring from pan to new cool dish. Following assemble instructions above.

2 pounds asparagus w/ stem ends trimmed

4 – 5 tablespoons unsalted butter

2 small leeks, white & light green parts only, halved lengthwise & cut thin

4 cups low-sodium chicken stock

5/8 cup frozen peas

3 tablespoons grated Parmesan cheese

3/8 cup heavy cream

Juice of half a lemon

Cut tips off asparagus spears and reserve. Chop stalks into ½” pieces. Melt 1½ tablespoons of butter over medium-high heat. Add asparagus tips and cook, stirring occasionally until just tender, about 3 minutes. Remove from pan and set aside.

Add remain butter then the asparagus and leeks to pan along with around ½ teaspoon of salt and ¼ teaspoon pepper and cook over medium heat stirring occasionally until vegetables are softened, approximately 12 to 14 minutes. Increase heat to medium-high and add broth. Bring to a boil then reduce heat to medium-low and simmer until vegetables are tender, 5 to 8 minutes. Stir in peas and Parmesan. Pour mixture into a blender and puree until smooth. Stir in cream, lemon juice and asparagus tips. Cook until heated through (about 2 minutes) but don’t allow to boil. Season again with salt and pepper to taste and serve.

Soups lasts only about 2 days refrigerated

Black Bean Brownies

(aka 5-Bean Brownies)

Puree and blend together:

2 c cooked black beans

2 large eggs (or egg substitute)

*1/4 c carob syrup

1/4 c agave nectar or honey

1/4 c Kahlua liqueur (or brewed coffee)

2 tsp vanilla

1/3 c coconut oil or unsalted butter (melted)

Sift together, then blend into the wet ingredients:

1/2 c cocoa (preferably not Dutch cocoa)

2 Tbsp tapioca starch (or corn starch)

1 tsp cinnamon

1/4 – 1/2 tsp salt (use 1/4 tsp if your beans are salty or using salted butter, otherwise use 1/2 tsp)

Mix in:

1/3 – 1/2 c chopped dark chocolate

Grease and dust a smallish pan – I use a 10″ x 7.5″ stainless steel pan greased with coconut oil and dusted with icing sugar mixed with a bit of cinnamon (cocoa or carob works too). Bake in a pre-heated oven at 350º till set – about 20 min. Allow to cool to room temperature then cut into squares. Store in a sealed container in the fridge – they’ll firm up a bit – I really like these cold out of the fridge.

*If you can’t find carob syrup, substitute 2T honey or agave + 2T water + 3T carob powder

*If you can’t find carob powder, substitute 1/4 c honey or agave + 2T cocoa powder

Sugar-free: use brewed coffee instead of Kahlua. Substitute unsweetened carob chips (or sugar-free chocolate) for the chocolate.

Egg-free or vegan: Substitute ½ cup unsweetened applesauce, 2 Tablespoons cornstarch, and 2 Tablespoons of water for the eggs

Chocolate Coconut Frosting

Ingredients

1/4 cup Organic Virgin Coconut Oil

16 oz Powdered Sugar (make sure wheat is not in the ingredients if gluten free)

1/2 cup Cocoa Powder

1 tsp. Vanilla Extract

1/4 cup Cream (added 1-2 Tablespoons at a time)

Instructions

1. Cream Organic Virgin Coconut Oil.

2. Add powdered sugar and cocoa powder to Coconut Oil.

3. Add cream to the Coconut Oil mixture. ( I would start with 2 tbsp. of milk and add 1-2 tbsp. at a time to achieve the right consistency). MIX LIKE HELL!!!!!!!!

Cornish Pasty Pastry

• 400grams plain flour
• 100grams butter or margarine, chilled and cubed
• 100grams lard, chilled and cubed
• A pinch of salt to season

Cornish Pasty Filling

• 450grams beef skirt or chuck steak
• 1 large onion, finely chopped
• 200grams swede or turnip, peeled and sliced thinly – rutabaga in the States
• 200grams potatoes, peeled and sliced thinly
• A knob of Cornish butter (2tbsp)
• Freshly ground black pepper to season

Note:the vegetables should be sliced thinly, not cubed. Cube them if you like, but a genuine Cornish Pasty will use sliced veg.

CORNISH PASTY RECIPE: Pastry

1. Sift the flour into a large bowl and add the salt.
2. Add the butter, margarine and lard and use your fingers to work the flour into the fat until it is like fine breadcrumbs (you can use a food processor to do this).
3. Sprinkle cold water onto the mix, just a tablespoonful at a time, mixing it as you go until you have a stiff dough. You have to go slowly or you’ll end up with too much water in the dough, which causes a dry pastry.
4. Flour your worktop and knead the dough gently for a minute or two, then wrap it in clingfilm and place it in the fridge to rest for at least 30 minutes. Pastry stored like this will still be fine for a day or two, so you can make up a batch, or cook ahead.

Making Your Cornish Pasty Filling

In a Cornish pasty, all the ingredients are put into the pasty raw, they cook inside the pastry once in the oven.

• Peel and finely slice your vegetables. Slice the beef into small, thin pieces.

Building The Cornish Pasties

1. Remove your pastry from the fridge and cut it into quarters, rolling each one in your floured hands so they form four identical sized balls of dough.
2. Lightly flour your worktop and roll out each dough ball so it is round and about 3-4mm thick. Using a dinner plate, placed on the dough, cut out a circle. Keep the scraps for decorating the top of the pasties if you wish.
3. Layer each of the vegetables in the centre of each round of pastry.
4. Place the meat layer on top of the layered potato/onion/swede.
5. Season with salt and pepper.
6. Brush the edges of the pastry with water before folding one side right over, making a D-shape. Proper Cornish pasties are crimped at one edge, not in the middle at the top.
7. Crimp the edges together, folding it over piece by piece to seal the edge. Prick the pastry to let the excess steam out, not too much though as the ingredients cook inside the pastry.
8. Place all four pasties on a baking tray, brush with an egg wash, or some milk and cook in a pre-heated oven at 200°C/Gas Mark 6 for 30 minutes, then turn down the oven to 190°C/Gas Mark 5 and cook for a further 30 minutes, until the pastry is a golden brown and the filling cooked through.
9. Check your Cornish pasty is cooked by putting a fork in the middle to find out if it is tender. If the pasties need a bit longer, then give them another 10 minutes… if the pastry is looking a little over-cooked then simply cover them with foil.
10. Remove your hot pasties from the oven and put them to one side to cool down before eating.

CORNISH PASTY: cooking

1. Preheat the oven to 350°F/180°C/Gas Mark 4.
2. Make your Cornish Pasty pastry first, then put it into the fridge to rest while you prepare the filling. Pastry is better if it’s had time to rest and chill – it’s also easier to roll out.

• 1kg apples, peeled, cored, and roughly chopped (2 1/4 lbs)
• 500g onions roughly chopped (1lb)
• 500g granulated sugar (1lb)
• 900ml vinegar (3 3/4 cups)
• 500g raisins or sultanas (1lb)
• 60g white mustard seed (2.1 oz)
• Pinch salt

Ingredients

•  Kosher salt and pepper
• 3tablespoons minced fresh thyme
• 2tablespoons minced fresh rosemary
• 5garlic cloves, minced
• 1(8- to 10-pound) bone-in pork loin roast (chine bone removed), tied into crown
• 2pounds small red potatoes, scrubbed
• 10ounces shallots, peeled and halved
• 2Golden Delicious apples, peeled, cored, and halved
• 8tablespoons unsalted butter, melted
• 1/2cup apple cider
• 1cup low-sodium chicken broth

 

Ingredients

•  1-inch piece fresh ginger
• 3 cloves finely chopped garlic
• 1/2 cup apple cider vinegar
• 4 tablespoons sugar
• 1/8 tsp cayenne pepper
• 1- pound can cranberry sauce with berries
• 1/2 teaspoon salt (or less)
• ground black pepper

The Pan Con Lechón is one of the most popular Cuban Street Sandwiches.  Made with roasted Suckling Pig in Havana (with the skin on for crispiness) and a tangy Mojo garlic-citrus sauce, this version uses pulled smoked pork and adds a bit of crisp by refrying the meet, adds ham for saltiness, and substitutes lime juice and orange zest in the Mojo sauce.  A great late night snack.

• 4 mini French rolls or your favorite firm bread roll about  5” long
• ½ pound Pulled Pork
• 8 medium thin slices deli Ham
• 2 tablespoons Butter or olive oil
• 1 small Sweet Yellow Onion thinly sliced
• Mojo Sauce (see below)
• Manchego Cheese thin sliced
• Butter and Olive Oil for frying

Cut Rolls lengthwise and hollow out some of the bread from the bottom half leaving an indention for filling.  Heat pan on medium heat then add 2 tablespoons Butter.  When melted, add Pork and fry until crispy, turn and heat thru.  Also and the Ham and fry until slightly browned.   To assemble, place Ham then pile on the Pork. Cover with onion to taste and poured cooled Mojo sauce over the meats and Onion.  Add cheese and cover with bread top.  Heat pan to medium and add small amount of olive oil and butter.  Place sandwiches in the pan and place your bacon press or heaviest pan directly on top of the sandwiches to compress and evenly brown (hint: use a sheet of aluminum foil between your older charred pots and sandwiches to keep clean).  Fry until richly brown then turn; add oil and butter as necessary and recover with heavy pot browning.  Cut and serve with extra Mojo sauce on the side.

MoJo Sauce

• 1/3 cup olive oil
• 8 cloves garlic finely chopped
• 2/3 cut lime juice
• 2 tablespoons fresh orange zest
• ½ teaspoon ground cumin or to taste
• Sea salt and ground pepper

Heat pan to medium and add oil. When hot, add the garlic and fry only about 45 seconds to one minute limiting browning as much as possible.  Add the juice, zest and cumin – watch out for hot oil splatters.  Bring to a rolling boil; add salt and pepper to taste.  Remove from heat and immediately transfer to a shallow bowl to cool.  Use within 2 days, it does not keep well.

INGREDENTS

• 24 to 36 wings, cut at joints into thirds with tip section discarded (48 to 72 pieces of chicken)
• 1 10 ounce bottle WALKERSWOOD Traditional Jamaican Jerk Seasoning (www.walkerswood.com)
• 1 pint orange juice
• Juice of 2 limes
• ½ cup honey
• 4 tablespoons Worchester Sauce

DIRECTIONS

Mix all ingredients, add chicken, and marinade overnight.  Preheat oven to 350°.  Put wings on pan lined with foil then parchment paper.  Spray paper with non-stick cooking spray.  Bake 15 minutes, turn wings over, and bake an additional 20 to 25 minutes until juice runs clear.  Marinade with your favorite sweet BBQ sauce last 10 minutes of baking if desired.

Alternate method is to grill wings.  Place foil sheet on grill and coat with non-stick cooking spray.  Grill turning often and coating with sauce final 10 minutes.

This recipe is made to be adjusted to your tastes and spice level.  Add and subtract ingredients as desired

Hot From the oven - Slow Roasted Tomatoes

Ingredients:

• Ripe Tomatoes
• Seasonings (amounts to taste of Fresh Chopped Garlic, Fresh Chopped Basil, Kosher Salt, and Fresh Ground Pepper
• Olive Oil

Directions:

Cut tomatoes in half and place meat side up on heavy-duty foil-lined jellyroll pan.  Brush tops with olive oil and sprinkle with generous amount of seasonings.  Bake at 200° for 10 – 12 hours.  Grab tomato halves by the skins, invert and squeeze to peal.  Mix lightly in food processor as required by recipe to make pasta sauce, bruschetta topping, Mexican salsas, etc.   Freeze for quick usage.