Category: Main Course

King Ranch Javelina

9/6/2022

Ingredients

1 10 ¾ oz. can cream of mushroom soup
1 10 ¾ oz. can cream of chicken soup
1 can rotel tomatoes (If you want it more mild, use either the mild rotels or simply
use chopped tomatoes and add a can of mild green chilies.) Of course, if you
want it hotter, then go for the gusto and add chopped jalapeños and/or Tabasco.
½ cup chicken or beef broth (If you like it more moist use more broth.)
12 corn tortillas ripped into 1 ½ to 2 inch pieces
½ cup chopped onions
2 to 2 ½ cups of shredded cheddar cheese

Method

Preheat oven to 350 degrees F.
Lightly mist 9X13 inch Pyrex baking dish with non-stick spray. Blend soups, rotels & chicken or beef broth until smooth but not too watery.
Cover dish bottom with ½ the tortillas and layer with ½ the meat, onions, cheese & soup mixture, in that order. Apply the remaining tortillas and layer, but ending this last layer with the remaining cheese.
Bake 1 hour at 350 degrees F. uncovered. Serve with warm corn or flour tortillas.

Source: Joe K. Moody
Note: This recipe is is originally for chicken but Joe made it using javelina. In fact he thinks it’s about the best way to
fix javelina unless you Bar-B-Que it.

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Using the chili recipe, take large bowls and mound one handful off fritos into bottom of bowl. Add a layer if chili over the fritos. Grate 1/3 cup of aged or sharp cheddar cheese over the top of the chili. Add a large dal of source cream. Garnish with minced green onion, 1 palmful roughly chopped cilantro, and pickled jalapeños.

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Jay's Chili

8/4/2022

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Ingredients

1 12 oz cans Hormel Chili, with Beans
1 12 oz cans Hormel Chili, no Beans
1 lbs ground pork mild sausage
Two 1.5" thick rib-eye
1 12 oz can Black Beans
2-3 Garlic Cloves, minced
1/2-2/3 jar salsa, prefer Chi Chi Restaurant Style Salsa
2 TBS tomato paste
2 TBS BBQ sauce, prefer bullseye
2 tsp Smoked Paprika
2 tsp fresh black powder
1 tsp Chipotle powder, more per taste

Method

Sear both stakes to medium-rare.
Let rest, and cut into 1/4" ribbons.
Brown sausage in a sauce pan, over medium-high heat.
Mix all ingredients with browned sausage and heat over medium heat.
Add steak to chili.
When it starts to bubble, turn off heat and serve.

Source: Jay Moody
Note: To make queso version, add 1 lbs cubed velveeta before you add steak.

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Pan Seared Bone-In Ribeye

7/24/2022

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Ingredients

2 Bone-In Ribeye, 1.5-2 inches thick
3 TBS Butter
2 TBS Olive oil
Kosher salt
Coarse ground black pepper
Smoked paprika
Garlic powder
Chipotle powder

Method

As local butcher to cut two 1.5-2 inch thick bone-In ribeyes.
Take out of refrigerator and allow to come to room temperature before cooking, about 3-4 hours.
Pat steaks dry.
In a large skillet that can fix steaks at same time, add olive oil and butter, until starts smoking on medium high.
While skillet is hearing, season both side of the steaks with Kosher salt, coarse ground black pepper, smoked paprika, garlic powder, chipotle powder. Press seasoning into steaks by hand.
Add steaks to pan, carful not to splatter hot butter/olive oil.
Sear 5-6 minutes. Check that a crust has formed before flipping.
Add 1 TBS butter before flipping.
Sear 7-10 minutes depending on doneness.
Let rest on cutting board or plate covered in foil for 5 min before serving.
Place dollop of garlic-herb compound butter on each steak before serving.

Source: Jay Moody

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Scallops Provencal

7/24/2022

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Ingredients

1 lb fresh bay or sea scallops
kosher salt and freshly ground black pepper
all-purpose flour , for dredging
4 tbsp (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Method

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Source: Ina Garten, Barefoot Contessa

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Seafood Gratin

7/24/2022

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Ingredients

1 cup seafood stock (Bar Harbor brand)
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Method

Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

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Carbonara

7/18/2022

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Ingredients
3 Tbsp. kosher salt, plus more
4 oz., pancetta (Italian bacon) OR thick cut bacon
2 oz. Parmesan
4 large egg yolks 2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni

Optional:
1/2 cup frozen green peas
1 cup sliced Baby Bella Mushrooms, Sauteed

Method

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for late
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, about 10 minutes.
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat
Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Source: CLAIRE SAFFITZ, February 5, 2018

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Tomato Zucchini Pasta

7/2/2022

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Ingredients

2 medium-size zucchini (1 pound)
1-1/2 lbs ripe tomatoes (4 to 5 medium-size)
6 T olive oil
3 medium-size garlic cloves, crushed
1/2 t crushed dried red pepper flakes
1/4 c chopped fresh basil
20 small pitted black olives (preferably imported)
salt & pepper to taste
fusilli pasta (or spaghetti)
parmesan cheese on the side

Method

Trim the ends from the zucchini. Cut each zucchini crosswise into 2-inch slices. Cut each slice into sixths. you should have about 3-1/2 cups.
Remove the cores from the tomatoes and cut into 1/2-inch cubes.
Heat 4 T of the olive oil in a large skillet over medium heat. Add the zucchini and saute just until the zucchini is tender, 3 to 5 minutes. Remove from the skillet and set aside. Add the remaining 2 t olive oil to the skillet. Then add the garlic and saute briefly. Add the tomatoes and cook, stirring often, for 5 minutes,. Add the hot pepper, basil, black olives, and zucchini. Simmer for 10 minutes. Season with salt and pepper.
Serve over hot pasta (fusilli is recommended) and pass grated Parmesan cheese on the side.

Yield: 4 to 6 servings
Source: Shari Kendall

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Pumpkin Lasagna

7/2/2022

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Ingredients

1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 (4-ounce) can sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried Italian seasoning
1 (15-ounce) can mixed greens, drained
1 (15-ounce) can 100 percent pure pumpkin
1 (15-ounce) container ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions

Method

Heat oven to 350 degrees F. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through. Set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each.
Top with the remaining 3 noodles and spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes or until bubbling around the edges. Remove foil and top with remaining Parmesan cheese. Return to the oven for about 15 minutes or until lightly browned. Rest for 15 minutes and cut into 12 squares.

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Orange Roasted Shrimp Salad

7/1/2022

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Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Method

Preheat the oven to 400 degrees F.
Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Source: Barefoot Contessa: Modern Comfort Food; Season 1, Episode 22 "Pack and Go Party." 2008, Ina Garten.

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Roasted Salmon with Green Herbs

7/1/2022

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Ingredients

1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoons dijon mustard
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Method

Preheat the oven to 425 degrees.
Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil, lemon juice, and dijon and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Source: Barefoot Contessa: Modern Comfort Food; Season 5, Episode 5 "Make It Fast." 2010, Barefoot Contessa How Easy is That?

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Truffled Mac and Cheese

7/1/2022

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Ingredients

Good olive oil
3/4 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
2 tablespoons unsalted butter
3/4 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3/4 pound oyster mushrooms, rough chop
3 tablespoons cream sherry
Kosher salt
1 pound pasta such as cavatappi
3 ounces white truffle butter, such as D'Artagnan
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley
1 1/2 cups Panko bread crumbs

Method

Preheat the oven to 375 degrees.
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Source: Barefoot Contessa: Modern Comfort Food; Season 6, Episode 5 "Dare to Be Different." 2008, Ina Garten.
Note: Moody has modified QTY of shiitake and cremini mushrooms, and added oyster mushrooms to the original recipe.

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Herb-Marinated Pork Tenderloins

7/1/2022

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Ingredients

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Method

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Source: Barefoot Contessa: Modern Comfort Food; Season 2, Episode 5 "What are Friends For."

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Sour Cream Noodle Bake

7/1/2022

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Ingredients

1 1/4 lb. ground chuck
1 can 15-ounces tomato sauce
1/2 tsp. salt Freshly ground black pepper
8 oz. egg noodles
1/2 c. sour cream
1 1/4 c. small curd cottage cheese
1/2 c. sliced green onions (less to taste)
1 c. grated sharp cheddar cheese
1/4 c. flat leaf parsley, chopped

Methods

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar and parsley. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Source: Ree Drummond; Mar 17, 2011
Note: Moody added the parsley to the original recipe

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Meat Loaf

7/1/2022

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Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Cognac
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Method

Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Add cognac. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Source: Barefoot Contessa: Modern Comfort Food; Season 3, Episode 4 "Cooking for Beginners." 2010, Ina Garten.
Note: We modified the recipe, and added the Cognac.

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Roasted Shrimp and Orzo

7/1/2022

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Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Method

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Source: Barefoot Contessa, Season 8, Episode 6 "All Aboard"

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Zesty Ham Balls

7/1/2022

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Ingredients
Ham Balls

2 lb. ground beef
2 lb. ground sausage (mild)
2 lb. ground ham
3 cups crushed graham crackers
3 eggs, beaten
2 cups milk

Sauce

1 can tomato soup
1 cup brown sugar
1/3 cup white vinegar
1 tsp. dry mustard

Reheated Sauce

3/4 cup ketchup
4 tbs plain yellow mustard
2 tbs maple syrup
3 tbs honey
1/2 tbs garlic powder
1 tsp chipotle powder

Method
Combine all and form into balls about the size of a tennis ball (or large ice-cream scoop). Bake covered for 30 min. at 350 degrees. Drain grease in pan.
While baking, mix sauce. Pour over baked balls and bake, uncovered, additional 30 min at 350 degrees.

Reheat Sauce for 6 ham balls.
Mix together and pour over reheated ham balls.

Story: This has been a family favourite for years. It makes a big batch (about 30-36 balls), which are good for freezing. Make the "reheat sauce" when you warm them from the freezer (about 30 min. at 350 degrees).
SOURCE: Barbara Moody
Reheated Sauce Source: Joe W. Moody

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Baja Fish Tacos

7/1/2022

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Ingredients

3/4 lbs Mahi-Mahi, fresh filet
3/4 cups mayonnaise
1 teaspoon Tabasco sauce
1 teaspoon capers
2 teaspoons garlic, minced
2 banana peppers, hole (no juice)
1/2 onion, julienne
1 cup lettuce, shredded
1 cup red cabbage, shredded
1/8 cup cilantro
2 limes
4 tortillas
pepper and salt to taste

Method

On medium heat, grill the Mahi-Mahi 4-5 min on each side, only flip once
While grilling, blend mayonnaise, Tabasco, capers, garlic, and banana peppers in food processor
Saute onion until transparent
Mix the lettuce, cabbage, and cilantro in a bowl with the juice of one lime
Evenly distribute and spread the sauce on each tortilla
Cube the grilled Mahi-Mahi and distribute between the tortillas
Place about 1/4 cup of mixed lettuce/cabbage/cilantro on top of Mahi-Mahi on each tortilla
Serve with half a lime

Yield 4 tacos, 2 people
SOURCE: Devon Moody

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White Enchiladas

7/1/2022

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Ingredients

2-1/2 cups Cooked, Shredded Chicken
2 cups Chicken broth
3 Tablespoons Olive Oil
8 whole medium flour Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
4 teaspoon Cumin, Ground
1 teaspoon Chipotle, Powder
1/2 cup Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-1/2 cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped

Method

Heat 1 tablespoon olive oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, 1/2 teaspoon paprika, and 2 teaspoons Cumin. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika, 2 teaspoon cumin, and 1 teaspoon Chipotle. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you like, then bake at 350 for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired

NOTE: Because Monterey Jack Cheese is hard to find in Italy, I use 8 oz. Cheeder and 8 oz. Emmentaler.
SOURCE: Ree Drummond (some ingredients altered by Devon Moody)

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Chicken Marbella

7/1/2022

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Ingredients

½ cup good olive oil
½ cup good red wine vinegar
1½ cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
½ cup capers, including the juices (3½ ounces)
6 bay leaves
1 lemon sliced thinly
1½ heads of garlic, cloves separated, peeled, and minced
¼ cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
½ cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Method

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, lemon, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
Preheat the oven to 350 degrees.
Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

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DELICIOUS

King Ranch Javelina

Frito Pie

Jay's Chili

Pan Seared Bone-In Ribeye

Scallops Provencal

Seafood Gratin

Carbonara

Tomato Zucchini Pasta

Pumpkin Lasagna

Orange Roasted Shrimp Salad

Roasted Salmon with Green Herbs

Truffled Mac and Cheese

Herb-Marinated Pork Tenderloins

Sour Cream Noodle Bake

Meat Loaf

Roasted Shrimp and Orzo

Zesty Ham Balls

Baja Fish Tacos

White Enchiladas

Chicken Marbella

Ingredients

Method

Categories

Authors

DELICIOUS

​Ingredients

Method

Categories

Authors

Ingredients