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Johnny's Sausage Bread
Bread Dough 1 pkg. yeast (active) Pork En Croute 1 cup mushroom duxelle 1 pork loin veins removed and trimmed 4 tbl extra virgin olive oil 2 eggs 1 package store bought puff pastry sheets as needed salt and pepper
Mushroom Duxelle 2 pounds assorted wild mushrooms 1 cup red wine 2 tbl minced shallots 1 tsp shaved garlic 1 tbl cracked black pepper 2 sprigs thyme 2 tbl sweet butter Sea salt as needed
Port Wine Sauce 1 cup port wine 1 ounces fresh cranberry 1 stick sweet butter 2 tbl minced shallots 1 tsp cracked black pepper
1 cup cranberry fresh 1 cup fresh orange juice 1 tbl fresh orange peel ½ cup cane sugar 1 tsp rice vinegar ½ tsp minced jalapeno
2 cups sliced fennel 2 cups baby spinach cleaned fresh 1 tsp shaved garlic 3 tbl extra virgin olive oil 2 tbl sweet butter 1 tbl minced shallots Sea salt and pepper as needed
September/October 2009 Recipes 2 tsp minced garlic 1 cup grated Monterey Jack Cheese 1/8 cup kalamata olives 6 tbl red wine 1 pound cooked rigatoni 1 tsp crushed red pepper flakes 1 cup spinach 1/8 cup extra virgin olive oil 1 tsp minced anchovies 3 tbl sweet butter 1 each fresh herb your choice 1. Add oil into pan
and heat 30 seconds. 2. Add in sausage, garlic, anchovies, olives, and sauté
additional 3-4 minutes 3. Add in spinach, red pepper flakes, and red wine and reduce
wine to half. 4. Add in pasta and butter and let reduce additional 1 minute.
5. Garnish with shredded jack cheese and fresh whole herb. 1
pound ground pork 1
can crushed tomatoes 28 oz Salt
and pepper as needed 1
tsp chopped fresh oregano 2
tbl chopped fresh basil 1
yellow onion diced ½
pound sliced mushrooms ½
cup ricotta cheese 1
pound ziti pasta 3
tbl extra virgin olive oil 1.
To sauce pan add meats and onions, garlic, and mushroom and sauté. 2. Drain
fat from meat and add in tomatoes and simmer down to low heat and cook 35-45 minutes. 3. Boil
ziti noodles and cook until al dante. Drain 4. Into a large bowl add pasta, sauce, ricotta
and herbs and mix well. 5. Season to your taste and serve with fresh herb garnish.
6. You may also place into 350 degree oven and bake for a baked ziti. 1/8 cup diced bacon 8 tomato wedges 1/8 cup diced yellow onion 6 tbl balsamic vinegar 3 tbl extra virgin olive oil 6 tbl goat cheese 1 tsp Dijon mustard 2 tbl chopped chives
1. Into sauté pan oil, bacon, onions, and cook until bacon is almost brown. 2.
Add in vinegar, mustard, and chives and stir well. 3. Place greens into bowl and add
goat cheese. Toss with warm dressing and serve with tomato wedges as a garnish.
Penne Pasta With Crab, Roasted Peppers and Gorgonzola
6 oz fresh jumbo lump crab meat 2 cup cream 1 each roasted red bell pepper sliced thinly 4 tbl gorgonzola cheese Cracked black pepper as needed Basil slices 3 tsp (fresh) Basil sprig 4 each
Spinach Salad with warm Pancetta Vinaigrette (serves 4) 2 cups spinach leaves Blue cheese as needed (you may also use feta or fresh mozzarella) 1/4 cup minced pancetta 3 tbl minced shallots 2 tbl mined garlic 2 tablespoons crumbled blue cheese 1/4 cup vegetable oil 3 tablespoons balsamic vinegar Salt and pepper to taste 1 cup sliced assorted mushroom 2 tsp. minced garlic 3 tbl sweet butter 2
tbl sherry wine
Ratatouille
⅛ cup sliced Yellow Onions ½ cup sliced Mushrooms ½ cup diced Roma Tomatoes 1 diced Yellow Squash 1 zucchini diced 2 tablespoons minced Garlic 3 tablespoons sliced fresh Basil 1 diced Red Bell Pepper 1 diced Green Bell Pepper ⅛ cup Extra Virgin Olive Oil Salt and pepper
Grilled Korean Pork Ribs
½ cup sweet chili sauce 2 tsp sesame oil 2 tbl vegetable oil 2 tsp minced ginger 1 tbl sesame seeds 2 # pork ribs 2 tbl hoisen sauce
Crab Fried Rice
½ cup crab meat 1/8 cup sliced mushrooms 1 bunch green onions 1 tbl minced garlic 2 tsp canola oil 1 egg 4 tbl sweet chili sauce 1 tsp minced ginger 1/8 cup shredded carrots 4 tbl chopped cilantro
Crème Brule
1 cup sugar 1 vanila bean peel of one orange 5 egg yolks 1/2 shot Grand Marnier 4 mint sprigs As needed fresh raspberries 1. In a large bowl combine the yolks, and sugar. Mix until thoroughly blended, but do not whip. 2. In a thick bottom saucepan add heavy cream, half and half, orange peel, and vanilla bean. 3. Heat cream mixture and let simmer for a few minutes. 4. Gradually pour the cream mixture into the egg mixture, while stirring constantly. Add Grand Marnier and stir. 5. Arrange custard cups in a shallow bake pan. Pour custard mixture into the cups. 6. Pour enough water into the pan around the cups about 1/2 way up. Bake at 350 degrees until set. (45 minutes - 1 hour) Let cool. 7. Sprinkle sugar atop Brule and using your hands smooth sugar out. Carefully using a Brule torch caramelize sugar making certain hot sugar does not make contact with your hands. 8. Garnish with mint and berries if so desired.
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