BBQ Meatballs

BBQ Meatball Ingredients (or buy frozen meatballs from Costco)
2 lbs. lean ground beef
1/3 cup ketchup, divided
3 tablespoons seasoned dry bread crumbs
1 egg, slightly beaten
2 tablespoons dried instant minced onion
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt

BBQ Sauce Ingredients
1 cup ketchup
1 cup packed brown sugar
1 can (6 oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 teaspoon hot pepper sauce, or more, to taste

Preheat oven to 350°. In a large bowl, combine ground beef, 1/3 cup ketchup, bread crumbs, egg, dried minced onion, garlic powder, black pepper, and salt. With hands or wooden spoon, mix lightly but thoroughly; shape into 1-inch meatballs.

Place meatballs in two 15 x 10-inch jelly-roll pans or shallow roasting
pans. Bake 20 minutes, or until meatballs are nicely browned. Transfer
meatballs to slow cooker. Or skip this section and buy frozen meatballs at Costco.

For the BBQ sauce, mix remaining 1 cup ketchup, brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in a medium bowl. Pour over meatballs. Cover and cook on LOW 4 to 5 hours. Serve with cocktail picks.

Makes about 4 dozen 1-inch meatballs

Osso Buco (Braised Veal Shanks)

2 sprigs fresh rosemary
2 sprigs fresh thyme
2 cloves of garlic
1 dry bay leaf
Cheesecloth
Kitchen twine, for bouquet garni
2 veal shanks (about 1 pound per shank)
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
2 carrots, diced into 1/2-inch cubes
2 stalks celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped

Place the rosemary, thyme, bay leaf and garlic cloves into cheesecloth and secure with twine. This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

When done, garnish with chopped parsley.

Chicken Tortilla Soup

Ingredients
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
2 poblano peppers, seeded and chopped

3 jalapeno peppers, chopped (w/ seeds)
1 1/2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound cooked, shredded chicken (left over from chicken stock)
1 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Creole seasoning
Sour Cream
Shredded cheddar cheese

In a large pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add 1/2 cup of cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Creole seasoning.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the rest of the cilantro, sour cream, shredded cheddar cheese, and the fried tortilla strips.

Moroccan Lamb Chops

Ingredients
8 lamb chops
2 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
Handful of parsley
1 lemon, wedged

Combine dry spice blend in a small bowl, stir to combine.

Preheat pan over high heat. Brush chops with 1 tablespoon of olive oil. Rub spice blend into the chops on both sides.

Add remaining 1 tablespoon of olive oil to pan. Cook chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well.

Sprinkle parsley on top and serve with wedges of lemon.

Penne with Fennel, Onions, and Sausage

Ingredients
1 pound penne pasta
Salt
3 tablespoons extra-virgin olive oil, divided
1 pound bulk hot Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Pepper
1 cup dry white wine or stock, eyeball it
1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
Crusty bread, for mopping

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate.

Return pan to heat and add 2 tablespoons extra-virgin olive oil, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown – reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.

Meanwhile, place a large pot of water on to boil for pasta. Salt water and add penne and cook to al dente.

Drain pasta and add to the sauce. Sprinkle the pasta with 1 cup cheese, then toss pasta with thick sauce to combine. Sprinkle basil leaves on top. Serve with extra cheese and pass crusty bread at the table to mop up the plates.

Beef Stroganoff over Buttered Noodles

Ingredients
3.5-4 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
6 cloves garlic, chopped
2 tablespoons cognac or brandy
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3-4 tablespoons sour cream, plus more for garnish
1.5 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.

Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and 3 cloves of chopped garlic and cook about 5 minutes. Pour in the cognac/brandy and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

While meat is cooking, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil in a large skillet. Add the mushrooms, remaining 3 cloves of chopped garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When meat is almost done, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper.

When the meat is done, fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper. Remove from heat.

Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

New Orleans Style BBQ Shrimp

Ingredients
1.5 pounds shrimp, in their shells
1 tablespoon Creole seasoning
Cracked black pepper
2 tablespoons olive oil, divided
1/4 cup chopped onions
4 cloves of garlic, minced
3 bay leaves
1.5 lemons, peeled and sectioned
1 cup water
1/4 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
1 cup heavy cream
1 tablespoon butter
1 tablespoon chopped chives
Cooked White Rice, to serve

Peel the shrimp. Reserve the shells and set aside. Sprinkle the shrimp with 1/2 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.

Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 3/4 of a cup. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 5-8 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.

Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Server shrimp over white rice. Spoon sauce over the shrimp, garnish with chopped chives.

Creole Seasoning

Ingredients
1 1/4 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Combine all ingredients thoroughly.

Yield: 2.75 tablespoons of creole seasoning

Beef Noodle Soup

Ingredients
1 celery
1/2 cabbage, cut into quarters
1 onion
1 pound of carrots, peeled, halved
2 potatoes, peeled, halved
1-2 pound eye roast, with fat
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
salt
pepper
paprika
water
16 ounces egg noodles

Directions
Put beef into a large stock pot. Fill up 3/4 with water. Turn on stove burner.

Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.

Bring to a boil. Remove beef fat that comes to the top of the pot. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.

Remove beef from pot, shred, place in a bowl.

Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.

Cook noodles according to package directions. Place in a bowl.

Make a bowl of soup by adding beef, noodles, your choice of vegetables, and broth.

Yields 8 servings.

Penne a la Carbonara

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, minced
4 garlic cloves, minced
8-10 ounces pancetta or prosciutto, diced
1 pound penne pasta
3 large egg yolks, at room temperature
1/2 cup heavy cream, at room temperature
1 cup finely grated Parmigiano-Reggiano, at room temperature, divided
2 teaspoons crushed red pepper
Freshly ground black pepper
Salt
Chopped fresh parsley leaves

Heat oil and butter in a large saute pan over medium heat. Add the onion and pancetta. Cook for 5 minutes. Add garlic. Continue to cook until the onions are translucent and the pancetta is beginning to crisp. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain pasta in a colander (reserve a small amount of the cooking liquid in a small bowl) and return pasta to the pot. Return the pot to the heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.

In a bowl, whisk together the egg yolks and heavy cream and add to the pasta, along with 3/4 cup of the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt, freshly ground black pepper, and crushed red pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry.

Top with parsley and serve immediately.

Scallops Bonne Femme with Crispy Prosciutto

Ingredients
3 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
8 button mushrooms, thinly sliced
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup chicken stock
1 cup cream
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper
1 or 2 dashes hot sauce
4 slices prosciutto
10 large sea scallops, trimmed of any connective tissue and patted dry
1/2 cup plain bread crumbs
Handful parsley leaves, chopped

Preheat broiler.

Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.

While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.

Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.

Serve scallops topped with broken pieces of crispy prosciutto. Server steamed vegetables and a salad on the side.

Chicken Enchiladas with Salsa Verde

Ingredients
1 cup chopped onion
1/2 cup chopped fresh cilantro
2 garlic cloves, minced
15 oz. (usually one bottle) salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/2 cup (4 ounces) cream cheese, softened
2 jalapeño peppers, chopped
8 (6-inch) corn tortillas
Cooking spray
1 cup crumbled queso fresco, divided
1 teaspoon chili powder
1/2 cup pecan chips, toasted
4 lime wedges

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken, cream cheese, 1/2 cup queso fresco chees, and jalapeño peppers in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Working in batches, soften tortillas in microwave for 30 seconds. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with remaining queso fresco and chili powder. Top with toasted pecans.

Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges.

Mexican Lasagna

Ingredients
2 cups shredded cooked chicken
1 - 1.5 cups canned Mexi-Corn
1/3 cup sliced green onions
4 teaspoons ground cumin
3 teaspoons dried oregano
2 teaspoons chili powder
1/2 - 1 teaspoon cayenne pepper
1 package taco seasoning
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (4.5-ounce) can chopped green chiles
1 cup fresh cilantro, chopped, divided
4 (8-inch) flour tortillas
2 cups preshredded Mexican cheese blend
Vegetable Oil
Cooking spray
Sour cream

Preparation
Preheat oven to 400°.

One at a time, fry flour tortillas in vegetable oil until golden brown. Set aside.

Combine first 11 ingredients in a bowl. Add 1/2 cup fresh cilantro. Mix well.

Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 1 cup of cheese and 1/4 cup of remaining cilantro. Repeat layers, ending with cheese/cilantro.

Bake at 400° for 25-30 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon sour cream.