Oven Home Fries

Ingredients

6 large firm potatoes white or sweet
1 tablespoon olive oil
2-1/2 teaspoons paprika
salt and pepper to taste
3/4 teaspoon garlic powder not garlic salt
1/4 teaspoon Old Bay
1/4 teaspoon oregano

Directions

Cut each potato into wedges. In a large bowl, combine the oil, and seasonings except salt. Add potatoes; toss to coat.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-45 minutes or until tender, turning once. Salt after removing from oven.

Yield: 6 servings.

Crab and Spinach Frittata

“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” - Adelle Davis

Ingredients

2 tablespoons olive oil
1 clove garlic, mashed
2/3 cup chopped onion
1/2 cup sliced  white mushrooms
1/2 cup red and green sweet peppers
1 cup chopped fresh spinach, wash and dried
1/4 teaspoon pepper
4 large eggs, 5 medium, 6 small or egg whites read carton for measure
1/2 cup milk
1/4 cup freshly grated Parmesan cheese
1 can of crabmeat

Directions

Preheat oven to 350°F (175°C).

Heat oil in large skillet. Add garlic, onion, and mushrooms. Sauté until tender. Remove garlic and spinach. Add pepper. Cook, covered, 5 to 7 minutes. Beat together eggs, milk and cheese. In an oiled use a cast iron pan if possible (1 1/2-quart shallow casserole or ovenproof skillet), layer crab and egg mixture.
Bake for 20 to 25 minutes or until firm.

Note: Frittata can be made as individuals in a muffin pan for ease

Makes 6 servings.

Grill Shrimp Caesar Salad

 Ingredients

1 1/2 pounds peeled and deveined medium or large shrimp
1/4  teaspoon cayenne pepper
5 tablespoons olive oil
sea salt and black pepper to taste

2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)

1 teaspoon Worcestershire sauce

1/4 jalapeño pepper, finely chopped  Note: wash hands after handling and avoid touching your face
1 clove garlic, finely chopped
1 small head romaine lettuce, cut up
1 Granny Smith apple, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup crumbled choose:

Queso cotija: this is a sharp, crumbly goat cheese.
American Goat cheese or
1/4 cup freshly grated Parmesan

4 whole anchovy fillets optional

Directions

Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

opaque throughout, 2 to 3 minutes per side. Let cool

In a large bowl, combine the vinegar, mustard, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and salt and black pepper to taste. Whisk well. 

If using anchovy Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. 

Add the lettuce, apple, onion, and shrimp and toss to combine. Sprinkle with the cheese

Garden Salsa

Ingredients

1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 medium zucchini, cut lengthwise into 1/2-inch-wide strips
1 small red onion, sliced
1 medium-size red bell pepper, quartered
2 tablespoons olive oil
1/2 cup chopped fresh basil

Note: add any vegetables desired

Directions

1. Preheat grill to 300° to 350° (medium) heat.

2. Toss zucchini, onion, and bell pepper in olive oil.

3. Grill vegetable mixture at the same time, covered with grill lid. Grill vegetable mixture 2 to 3 minutes or until crisp-tender. Chop vegetable mixture, and toss with basil. Add salt and pepper to taste.

Suggestion: Serve vegetable mixture with grilled chicken.

Greek Salsa Salad

Ingredients

1 (8-oz.) round artisan bread loaf optional
2 tablespoons butter, melted optional
1 teaspoon minced garlic
1 (5-oz.) container mixed salad greens with herbs
2 large tomatoes, quartered
1 cucumber, seeded and thinly sliced into half moons
1/2 cups chopped assorted bell peppers
1-3 sliced green onions
1 cup refrigerated Greek vinaigrette with feta cheese and garlic or cucumber ranch dressing
1/2 cup black and green olives, pitted
1/2 cup celery sliced
1 small red onion sliced thin
1/2 cup feta cheese
1 cup chopped romaine lettuce

Directions

1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 cups), and place in a single layer on a jelly-roll pan. Combine butter and garlic; drizzle over bread cubes, and toss to coat. Bake 5 to 7 minutes or until lightly toasted, stirring twice. Transfer bread to a wire rack, and cool completely (about 5 minutes).
2. Arrange salad greens and remaining ingredients on individual serving plates. Top with bread cubes, and serve with vinaigrette/salad dressing.

Suadero Tacos with Serrano-Cilantro Salsa

Featured in The Truck Food Cookbook by John T. Edge 

Note: Use the leftover Cumin Beef and add salsa for no cooking

Ingredients

1/2 cup fresh lemon juice
1 teaspoon salt
1 teaspoon dried Mexican oregano
1 teaspoon fresh minced garlic
1 teaspoon freshly ground pepper
6 tablespoons vegetable oil, divided
1 (2-lb.) flank steak, diagonally cut into 1/4-inch slices
12 (6-inch) fajita-size corn tortillas, warmed
1/2 cup chopped white onion
1/2 cup chopped fresh cilantro
Lime wedges

Directions

1. Whisk together first 5 ingredients and 4 Tbsp. oil; drizzle lemon juice mixture over steak in a large shallow dish or zip-top plastic freezer bag. Cover or seal, and chill 1 to 12 hours. Remove steak from marinade, discarding marinade. Pat steak dry.

2. Heat remaining 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add steak, and cook, stirring occasionally, 5 to 8 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Chop steak.

3. Spoon steak into warm tortillas; top with chopped onion and cilantro. Serve with Serrano-Cilantro Salsa and lime wedges.

Serrano-Cilantro Salsa

Serrano-Cilantro Salsa

Can be used with Suadero Tacos with Serrano-Cilantro Salsa or Cumin Beef

Ingredients

10 serrano peppers, stemmed and seeded
1/2 cup diced onion
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup chopped fresh cilantro
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin

Directions

1. Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes). Wash your hand and/or use gloves when handling peppers.

Pictured w/grilled shrimp

2. Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth. Less water and blending makes a chunky salsa.

Cumin Pork Tenderloin with Apricot Chutney

Ingredients

2 tablespoons cumin seeds

1/2 teaspoon crushed red pepper

1 clove garlic, smashed and finely chopped

1-inch piece ginger, peeled and grated on a zester

Kosher salt

2 pork tenderloins

Extra-virgin olive oil

Directions

Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight.  Remove from the fridge half an hour before you want to cook it.

Preheat the oven to 400 degrees F.

Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.

Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

Apricot Chutney

Ingredients

1/3 cup sweet sherry Don't use cooking sherry.

1 cup fat free chicken broth

1 tablespoon sugar

7 oz dried apricots

2 tablespoons cold butter cut into pieces

Directions

Stir sherry into hot saute pan over medium heat.  Scrape browned bits from bottom of pan. Stir in broth, apricots an sugar. Bring to a boil; reduce heat to simmer. Simmer to reduce by half. Stir in butter until melted and sauce is slightly thickened. Serve with pork.

Cumin Beef

Ingredients

Cooking spray

3 tablespoons cooking oil (high heat tolerate)

1 tablespoon brown sugar

1/4 teaspoon salt           

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander seeds

1/4 teaspoon ground red pepper

2 pounds boneless sirloin steak (about 1 1/4 inches thick), trimmed

Directions

Preheat oven to 450°.

Coat an 8-inch cast-iron skillet with cooking spray add oil to coat. Place the pan in a 450° oven for 5 minutes. Pan will be HOT! Use caution.

Fried Plantains

Combine brown sugar and next 4 ingredients except salt. Massage over both sides of steak. Place steak in preheated pan.

Bake at 450° for 7 minutes on each side or until desired degree of doneness.  Let stand 5 minutes. Salt to taste.  Cut steak diagonally across grain into thin slices.

Serve with yucca fries and fried ripe plantains. 

Yucca Fries

Mediterranean Chicken

Ingredients

4 boneless skinless chicken breast halves, flatten/pounded to even sides

Salt and pepper to taste

3 tablespoons olive oil

1 cup teardrop tomatoes (red and yellow)

16 pitted Kalamata olives, sliced

3 tablespoons capers, drained

3 garlic cloves, minced

1 tablespoon chopped shallot

3 tablespoons chopped fresh parsley

½ pound assorted mushrooms (such as Portobello, white, and stemmed shiitake), sliced

 ½ cup or more low-salt chicken broth

Directions

Preheat oven to 200°F. Heat 3 tablespoons oil in large ovenproof skillet.  Sprinkle chicken with salt and pepper. Cook chicken in oil over medium heat for 2-3 minutes on each side or until golden brown.  Transfer to ovenproof plate and place in oven to keep warm.

Discard oil from skillet.  Add 3 tablespoons oil to same skillet over medium heat.  Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes.  Add olives, tomatoes, garlic, shallot, and capers. Return chicken to skillet.

Bake, uncovered, at 375° for 10-14 minutes or until a meat thermometer reads 170°.

Spoon mushroom mixture over chicken.  Serve with brown rice or couscous and Greek salad.  

Avocado-Tuna Sandwich

Makes 4 sandwiches

Ingredients
2 Hass avocados or 1 large Florida avocado, cut into slices
1 family size can or 2 - 5oz cans of albacore tuna in water, drain well and flaked
1/4 cup of Greek yogurt
1/4 cup low fat mayonnaise
1/2 cup of chopped celery
1/4 cup green onions, chopped white and green part
1/4 parsley
4 slices whole grain bread or rolls
lettuce leaves
slice tomato optional
salt & pepper to taste

Directions

Mix mayonnaise, yogurt and small amount of mashed avocado in a bowl.
Combine tuna, celery, green onions, parsley and salt and pepper with the mayonnaise mixture.
Divide tuna mixture on 4 slices of bread. Top with sliced avocado, tomato, lettuce and slice of bread.
Cut sandwich in half and enjoy!

Potato Salad

Ingredients

8 medium red potatoes in skin - boiled, cooked and diced 

1 cup real mayonnaise

1 tablespoon yellow mustard

1 teaspoon salt

1 teaspoon Old Bay

1/2 teaspoon pepper

3 celery ribs, sliced

1 cup onion, minced

1 hard-boiled egg

1 teaspoon paprika

¼ cup of parsley

¼ cup of sweet relish, drained

Directions

Boil peeled potatoes in salted water until done. Cool to room temperature.

Peel and place diced potatoes in large bowl.

Mix mayonnaise, mustard, seasonings, and pepper in another bowl. Mash boil egg combine

Add to potatoes.

Add celery, parsley, relish and onions and mix well.

Sprinkle a little paprika on top.

Shrimp and Crab Salad

Ingredients

4 celery ribs, sliced including green leaves  

1 medium onion, finely chopped

3 green onions sliced including white

½ cup sliced ripe olives

¼ cup of Italian parsley

¼ cup real mayonnaise

2 tablespoons prepared horseradish

1 teaspoon Old Bay

Black pepper

2 tablespoons of capers

2 pounds cooked medium shrimp, peeled and deveined              

16 ounces imitation crabmeat or can of crab claw meat (pick through for shells)

Romaine lettuce

Directions  

In a large bowl, combine the first ten ingredients.  If shrimp are frozen make sure they thaw and drain well.  In a small bowl, combine the shrimp and crab; mix well. Combine all ingredients and stir well. Cover and refrigerate. Serve on a lettuce-lined plate with slice of lemon.

Serve with paste or potato salad and/or soft rolls.

Rib Roast

Start with one nicely 

marbled butcher tied standing rib roast. Most supermarket butchers will prepare the roast when asked, if you don't have a butcher store near. Keep the roast tied, don’t remove the twine until after cooked.

Roast size:

• 6 people – three ribs roast – 7-8.5 lbs
• 8 people – four ribs roast – 9-10.5 lbs
• 10 people – five ribs roast – 11-13.5 lbs
• 12 people – six ribs roast – 14-16 lbs
• 14 people – seven ribs roast – 16-18.5 lbs

MARINATED

INGREDIENTS:

1 cups of dry wine – red or white Use an inexpensive wine, cooking wine which has salt added

½ cup onion, chopped

Juice of 2 lemons

1 tablespoon Worcestershire sauce

½ teaspoon dried rosemary, crushed or sprig of fresh rosemary

½ teaspoon dried marjoram, crushed

4 cloves of fresh garlic, chopped

1 cup low sodium beef broth

Black pepper, ground or 1 tablespoon whole black peppercorns, cracked

¼ cup chopped fresh Italian parsley

2 tablespoons olive oil

6 pounds beef prime-rib roast

Cooking spray

2 teaspoons salt, divided

1/2 cup sliced shallots (about 2 medium)

3 garlic cloves, crushed

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

DIRECTIONS:

For marinade, in a mixing bowl stir together wine, onion, lemon juice, Worcestershire sauce, rosemary, marjoram, garlic, and broth.

Place meat in a plastic bag in shallow dish. Add marinade; close bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

Drain meat, discarding marinade.

ROASTING

RUB PASTE:

• 5 cloves roasted garlic, crushed
• 3 tbsp. prepared horseradish
• Ground black pepper to taste
• 2 tbsp.  Extra-virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon paprika
• No salt added prior to cooking, it dries out the roast

Place meat, fat-side up, in a large roasting pan, sprayed with non-stick spray. Rub paste all over roast. Insert a meat thermometer into center, not touching bones.  Combine additional ½ cup beef broth and ½ cup red wine in a small saucepan; bring to a boil. Add to roasting pan with 3 additional fresh crushed cloves of garlic and sprigs of rosemary.  Tent roast with foil.

Start with a hot oven at 375 degrees. Turn down temperature and roast in a 325 degree oven to desired doneness, allowing  2 to 3 hours for rare (140 degrees), 2 ¼  to 3 ¾  hours for medium (160 degrees), or 3 to 4 ¼  hours for well-done (170 degrees).

Transfer meat to a cutting board. Cover with foil and let stand for 15-20 minutes before carving.  The roast will continue to cook slightly as it rests.   If desired, garnish with fresh rosemary.

Place pan drippings in a sauce pan and boil reducing to about half. Add 1 teaspoon butter is desire and serve with the roast.

SUGGESTIONS:

Serve with mashed potatoes, green vegetable or salad.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir or Cabernet Sauvignon

Simple Roast Chicken

Total Time:  2 hrs. 10 min

Prep:  20 min
Inactive:  20 min
Cook:  1 hr. 30 min
Yield:  8 servings

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates or Mrs. Dash)
2 Meyer lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
8 stalks celery, rinsed and trimmed, leaves chopped and reserved
Olive oil

Directions

Preheat the oven to 350 degrees F.

Remove the chicken giblets. Clean the chicken inside and out. Rinse well. Remove any excess fat and leftover pin feathers and pat the outside dry.

Salt and pepper the inside of the chicken.  Stuff the cavity with the bunch of thyme, both halves of one lemon, and all the garlic.

Brush the outside of the chicken with the butter and olive oil.

Lift breast skin and place olive oil and seasonings.  Sprinkle outside with thyme, salt, chicken seasoning, and cracked pepper.  Squeeze juice from one lemon over chicken. Rub all seasonings into skin.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and celery in a roasting pan. Toss with pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Tent chicken with foil. Roast the chicken for 1hour. Remove foil and continue roasting for 1/2 hours, or until skin browned and the juices run clear when you cut between a leg and thigh. Remove the chicken and cover with aluminum foil for about 20 minutes.  Slice the chicken onto a platter and serve it with the vegetables.
Pan drippings can be thickened and used for gravy.

Sweet Potato Casserole

Yield: Makes 6 to 8 servings

Ingredients

4-4 1/2 pounds sweet potatoes
1 cup brown sugar
1/2 cup butter, softened
2 tablespoons flour
1 teaspoon vanilla extract
1/4 teaspoon salt

1 1/2 cups miniature marshmallows + some for topping
1 can of apple pie filling or unsweetened apples
1 8oz can crushed pineapples
½ teaspoon each of nutmeg, cinnamon and ginger or ½-1 teaspoon apple pie spice

Preparation

Bake sweet potatoes at 350° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. Potatoes can be baked a day ahead and left unpeeled.

Beat mashed sweet potatoes, sugar, and next 4 ingredients at medium speed with an electric mixer until smooth.

Blend remaining ingredients.  Spray with non-stick and spoon potato mixture into a greased 11- x 7-inch baking dish.

Bake at 350° for 30 minutes.  Sprinkle marshmallows over casserole.

Bake at 350° for 10 minutes or until marshmallows are melted and brown

Remove from oven; let stand 10 minutes.