Inauthentic Paella

1 onion, diced

1-2 red bell pepper, diced

1 chorizo sausage, 8 oz

2 C uncooked rice

4 C broth or water with bouillon

1-2 zucchini, cut into thin rounds

12 oz of a meat (such as a kielbasa), cut into bite-sized pieces

4-6 C finely chopped kale

1 lemon

 In a fry pan sear and cook the meat.

 In a non stick fry pan with high sides saute the onion, pepper and chorizo together on medium.  Once the onion and peppers have softened add the rice and stir to cote the rice.  Then add the water and stir, this will be the last time you stir. Layer in order the zucchini, meat, and kale. Cover with the lid and cook on medium until the water is absorbed and the bottom starts to brown/lightly char.  Finish by squeezing the lemon juice over the paella and serve.

Stovetop Rice Pudding

1.5 C uncooked rice

water to cook rice. 

2 x 12 oz cans evaporated milk

1 C brown sugar (maybe a bit more)

~3 tbsp cinnamon

~1 tbsp nutmeg

~2 tbsp butter

~1 tbsp vanilla

 ~1 tsp salt

5 eggs (beaten)

 

     Cook the rice.

     In a saucepan (4 Qt) put the milk, sugar, cinnamon, nutmeg, butter, vanilla, and salt.  Heat on low heat to dissolve.  Add the cooked rice and heat on medium low heat while constantly stirring.  Once the mixture is steaming and has started to thicken up scoop a good amount into the eggs to temper the eggs, then add the eggs and keep stirring.  Once the mixture has thicken up and the eggs are cooked take off the heat.

     Spoon into bowls and refrigerate before serving. 

 

Stamppot

 1/4 small red cabbage (diced)

2-3 small russet potatoes (diced)

1 carrot  (peeled and diced)

1 hand full chopped kale

1 yellow onion (julienned)

 1 red bell pepper (julienned)

1 Italian sausage sliced into rounds

salt to taste 

butter to taste

garlic powder to taste (optional)

Boil the cabbage, potatoes, carrot, and kale together until the potatoes are soft.  Drain, add butter & salt, and mash.  While the first part is boiling thoroughly saute the sausage, onion, bell pepper, and garlic powder. Serve the sauteed sausage, onion and peppers on top of the mash.

Egg Salad/Deviled Eggs

 ~ 7 eggs (hard boiled)

mayo

black pepper

salt

dill weed

celery seed

smoked paprika

horseradish (optional)

Hard boil the eggs and remove the shells. If making deviled eggs, cut eggs in half, put the yokes in a mixing bowl, and set the egg white halves aside. If making egg salad, put both the whites and yokes in the mixing bowl. Add the other ingredients (if making deviled eggs, don't add the paprika) to taste, and with a big fork, mix well, chopping the eggs in the possess to the desired consistency. If egg salad, it is complete. If deviled eggs, spoon mix into the egg white halves and dust with the paprika.

Note for deviled eggs: the yoke mix may not fill all of the egg white halves; discard/eat a about two of the egg white halves that were damaged when removing the shells.

Corn Pudding/Corn Casserole

1 stick of butter (1/2 C)

1 16 oz can whole corn (drained)

1 16 oz can creamed corn

1 box corn muffin mix

2 eggs beaten

1 C sour cream

Melt the butter.  Add corn, muffin mix and eggs then mix.  Add sour cream and mix.  Bake in a 9x9 pan at 350 F for 45 minutes.

Zucchini and Shrimp Bruschetta

Italian bread, sliced

Olive Oil

Small Shrimp

Parmesan Cheese, sliced

1 Yellow Onion, chopped

1 Zucchini, thinly sliced

1 Yellow Squash, thinly sliced

Garlic Powder

Black Pepper

Saute the shrimp and set aside.

Saute the shrimp, onion, zucchini, & squash together in a generous amount of olive oil and add black pepper & garlic powder to taste.  Saute until the variables are very tender, and set aside.

Oil one side of the bread and put in a fry pan, on medium low heat, oil side down.  Top with shrimp followed by cheese.  Cover the fry pan with a lid allow to cook until the bread is toasted and the cheese melted.

Serve by heaping the variables on top of the bread.

Prime Rib and Sweet Potatoes

 A standing rib roast

4-8 Sweet potatoes

Kosher salt

Black Pepper

Rosemary

Canola Oil

For a 5 lb roast start baking 5 hours before time to serve.

Note this is adapted from the Alton Brown method of cooking a standing rib roast.

     A week before cooking:  Make a small stand out of crumpled up aluminum foil and put on a plat.  Remove the roast from its packaging, wrap in 2-3 layers of cheesecloth, place on the aluminum foil stand and put in the refrigerator.  Note it is OK if the roast if frozen as it will thaw in the refrigerator.

     A day or so before cooking heavily salt the roast with kosher salt.

     A few hours before cooking remove the roast from the refrigerator and allow to come to room temp.  Wash the sweet potatoes, wrap the in aluminum foil, and put in a oven proof dish.

    When ready to cook preheat the oven to 250 F.  Oil the roast with a neutral oil such as canola oil.  Heavily season the roast with black pepper and rosemary.  Bake the roast for 40-45 min/lb.  About 3 hours before the roast is done put the sweet potatoes in the oven with the roast.

     When the roast has baked remove the roast (but not the sweet potatoes) from the oven.  Set the over to 350 F.  Put a tent of aluminum foil over the roast as it rests.  Wipe up extra fat in the pan or collect for gravy or Yorkshire pudding.

     After letting the roast rest & the sweet potatoes bake for 30-40 min remove the sweet potatoes from the oven and set the oven to 475-500F.  Once the oven is at temp remove the tent from the roast, and return the roast to the oven for 10-15 min to sear the outside.

     After the roast has seared, remove from the oven, slice, and serve.