Chile Relleno Casserole

Chile Relleno Casserole

3 poblano peppers
12 ounces ground chuck
1/2 cup chopped onion
1 clove garlic, minced
5 small corn tortillas, cut into 1" pieces
1 tablespoon flour
1 cup milk
1 egg
3 ounces mild cheddar cheese
3 ounces monterey jack cheese
salt and pepper, to taste
sour cream

Preheat broiler to high. Place peppers on a broiler pan close to the heat and cook, turning several times, until charred and soft. Remove to a bowl, cover with plastic wrap and let steam for several minutes, until cool enough to handle. Peel the charred skin from the peppers, pull off the stem, then slice peppers in half. Remove the seeds and ribs from peppers, then cut peppers into chunks. Set aside.

Change oven temperature to 325 degrees.

Brown the ground chuck with the onions and garlic until the meat is well browned and the onions are tender. Season lightly with salt and pepper; drain well.

Put the flour in a small bowl and slowly whisk in the milk until blended. Add the egg and whisk until incorporated. Season milk mixture lightly with salt and pepper.

Lightly grease a 9" square baking pan. Place half the cut up tortillas in the bottom of the pan. Put half the meat over tortillas, then put half the peppers on top of the meat. Top with half the cheeses. Repeat layers, ending with cheese. Pour the milk mixture evenly over the casserole.

Cover baking dish with foil and bake for 30 minutes, then uncover dish and bake another 15 minutes, until set and browned. Let sit for 10 minutes before serving. Cut into squares and serve with a dollop of sour cream if desired.

Makes 4 servings

Fried Okra

Fried Okra

8 to 12 ounces okra pods
plain corn meal
vegetable oil
salt

If okra is dirty, give it a quick rinse. You may only need to rub the pods in a clean kitchen towel. Cut off stem ends of okra. Slice okra into about 3/8 to 1/2 inch slices, but no thicker. Place cut okra into a bowl Sprinkle in enough corn meal to cover; toss well and make sure all okra slices are well coated. You may need to separate okra pieces that stick together. This step can be done ahead of time and okra can sit on the counter, even hours, until you are ready to fry it.

Heat about 1/4 inch of oil in a skillet to between 360 and 365 degrees. I use an electric skillet because I can control the heat. When oil is hot, add okra to pan in ONE LAYER. If you are planning on serving a lot of people, PLEASE do this in batches, adding extra oil as needed and REHEAT between batches. Fry the okra, stirring once in a while to make sure it turns over and cooks evenly. Remove from skillet and drain well on paper towels. Season with salt and enjoy.

Okra cooked this way should be crispy and NOT slimy. :)

Note: The amount of okra in this recipe will serve 2 to 3 people...depending on how many other sides you are serving.

Peach Ice Cream

Peach Ice Cream

4 cups peeled and chopped fresh peaches, 6 to 8
2 cups sugar, divided
2 tablespoons flour
1/2 teaspoon salt
3 eggs, beaten
1 cup heavy cream
2 teaspoons vanilla
1 teaspoon almond extract
1 quart whole milk

Combine the chopped peaches with 1 cup of the sugar. Let sit at room temperature for several hours until the peaches have rendered a good amount of liquid and have softened.
Mash or puree the peaches using a potato masher or blender; set aside.

Over low to medium heat, cook the remaining sugar, flour, salt, and beaten eggs. Cook very slowly, stirring, until mixture begins to thicken slightly, about 20 to 25 minutes.

Pour into a large bowl and allow to cool to room temperature.
When cool, add the whipping cream, vanilla and almond extracts. Whisk together to lighten the egg mixture.

Stir in the milk and pureed or mashed peaches.
Place in refrigerator until thoroughly chilled, several hours or overnight.

Pour into ice cream freezer and freeze according to manufacturer's instructions.

Basil Pesto

Basil Pesto

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts, toasted

2/3 cup extra virgin olive oil

kosher salt, to taste

black pepper, to taste

1/2 cup freshly grated parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until smooth. Season with salt and pepper. Transfer to a serving bowl and mix in the cheese.

Try this delicious pesto tossed with freshly cooked pasta or sauteed or roasted vegetables, or stir a bit into mayonnaise to make a yummy sandwich spread.

Note: This pesto freezes WELL!  If freezing, process with only 1/2 cup of the oil and OMIT the cheese. Season with salt and pepper. Transfer to an airtight container and drizzle the remaining oil over the top. Freeze for up to 3 months. Thaw when ready to use and stir in the cheese.

Rocky Road Fudge Brownies

Rocky Road Fudge Brownies

Brownies:
4 ounces Ghiradelli unsweetened chocolate, chopped
3/4 cup unsalted butter
2 cups sugar
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
1 cup flour
1 cup chopped toasted pecans

3 cups miniature marshmallows

Icing:
2 ounces unsweetened chocolate
1/3 cup milk
1/2 cup butter
1 pound confectioner's sugar
1 teaspoon vanilla

Brownies:
Heat oven to 325 degrees. Microwave chocolate and butter in a large microwave safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.

Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each.  Stir in flour until thoroughly combined.  Add vanilla and pecans and mix well.  Spread in greased and foil lined 12x8-inch glass baking pan.

Bake 35 to 40 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE.  Remove from oven to a wire rack and sprinkle miniature marshmallows over hot brownies.

Icing:
Combine chocolate, milk, and butter in a heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often.

Remove from heat and transfer to a medium mixing bowl. Add confectioner's sugar and vanilla; beat at low speed with an electric mixer until smooth. (If frosting is too stiff for spreading consistency, add milk, 1 TBSP. at a time, stirring until smooth.)  Spread over brownies.

Cool completely in pan on rack. Remove from pan (lifing out with the foil) and cut into squares.  I like to make these small as they are rich.

Makes 2 to 4 dozen brownies.

Stuffed Eggplants

Stuffed Eggplants

2 small long eggplants, about 1 pound, halved lengthwise
oil
2 green onions, thinly sliced
1/2 cup finely minced onion
12 ounces (3/4 pound) ground chuck
9 ounces (about 1 cup) diced canned tomatoes
1/4 cup finely chopped fresh parsley
1/4 teaspoon dried oregano
salt and pepper
1 egg white
3/4 cup grated parmesan cheese, divided
white sauce, recipe follows
1 tomato, thinly sliced

Make 2 or 3 slashes in the flesh of each egglant half with a knife, being careful not to cut through the outer skin. Sprinkle liberally with salt and let drain in a colander for 1 to 2 hours. Rinse under cold running water and gently squeeze out excess moisture.

Heat 1/4-inch oil in a skillet over medium heat. Add the eggplants and cook, turning occasionally, for 6 to 8 minutes, until lightly browned, then remove from the skillet and drain, flesh side down, on paper towels. Place the eggplant halves in an ovenproof earthenware dish, side by side, flesh side up, alternating wide and thin parts of the eggplants so that they sort of "spoon" with each other.

Pour off the oil in the skillet, and add the onions and ground chuck, stirring to break up the meat. Cook for 10 to 15 minutes over medium heat until lightly the meat is browned; drain off excess grease. Add the chopped tomatoes, parsley and oregano, season with salt and pepper; mix well. Cook, stirring frequently for another 10 minutes, or until most of the liquids have evaporated. Remove from heat and let cool.

Preheat the oven to 350 degrees. Lightly beat the egg white and stir into the meat mixture. With the back of a spoon, gently press a cavity in the center of each eggplant half and divide the meat filling evenly into each eggplant shell, heaping it up. Whisk 1/2 cup of the parmesan cheese into the white sauce, then sread it evenly over the stuffed eggplants.

Garnish with the tomato slices, sprinkle with the remaining cheese, and season with pepper. Bake for 45 minutes to 1 hour, or until the tops are golden brown. Let cool for 5 minutes before serving.

White Sauce:
1 cup milk
1 tablespoon butter
1 tablespoon flour
pinch of ground nutmeg
salt and white pepper
4 tablespoons heavy whipping cream
1 egg yolk, lightly beaten

Pour the milk into a small pan and bring just to a boil, then remove from the heat. Melt butter in a heavy pan over medium heat, stir in the flour and cook, stirring constantly for 1 minute.

Remove pan from heat and gradually pour in the hot milk, stirring constantly with a whisk until the mixture is smooth. Return the pan to medium heat and cook, stirring constantly, for about 15 minutes, until thickened and smooth.

Remove from heat, season with the nutmeg, salt and white pepper. Whisk in the cream, then the egg yolk.

Spicy Shrimp with Ginger-Garlic Long Beans

Spicy Shrimp with Ginger-Garlic Long Beans

12 ounces extra large shrimp, peeled and deveined

1/4 cup mirin (sweetened rice wine)

2 tablespoons soy sauce

1 large scallion, thinly sliced (white and green parts)

1/4 teaspoon crushed red pepper flakes

2 tablespoons untoasted sesame oil (I couldn't find that so I used 2 teaspoons toasted sesame oil and 4 teaspoons peanut oil)

1/2 pound Chinese long beans, trimmed and cut into 4-inch lengths

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

In a nonreactive medium bowl, combine the shrimp, mirin, soy sauce, scallion, and red pepper flakes. Marinate in the refigerator for at least 1 hour and up to 6 hours.

Heat a 12 inch skillet over medium-high heat. Add the oil and then the beans and cook, stirring, until they start to turn bright green, 1 to 2 minutes.

Add the garlic and ginger, cook and stir for about 30 seconds.

Add the shrimp and marinade (the liquid hitting the hot pan will create steam, so be careful). Cook, stirring constantly, until the juices have reduced and thickened slightly and the shrimp are pink and curled, an additional 3 to 4 minutes.

Serve immediately.

Serves 2

Rustic Peach Tart

Rustic Peach Tart

1 cup flour
1/2 teaspoon salt
3 tablespoons shortening
2 to 3 tablespoons ice water
2 to 3 ripe peaches, peeled and sliced 1/4" thick
1/4 cup sugar
1 teaspoon flour
1/4 to 1/2 teaspoon cinnamon
1 tablespoon butter

Combine the 1 cup of flour with the salt. Cut in the shortening until it is in small pea-like pieces. Using a fork, toss in the ice water a little at a time, until the dough just begins to come together. Gather up the dough and form into a ball, then flatten into a circle and wrap with plastic and let rest for 30 minutes.

Place a piece of parchment paper on the counter, and place the circle of dough on the paper. Lightly flour the top of the dough and roll out to about 1/4" thick. You will have a rough circle about 12" around.

About 1 1/2" in from the outside edge of your circle of dough, begin laying the peach slices in a circle, over-lapping them slightly, and continue until you fill the whole center of the dough.

Combine the sugar, 1 teaspoon of flour and the cinnamon and sprinkle all but about a teaspoon over the sliced peaches. Dot with bits of butter. Carefully pull up and fold over the edges of the dough, pinching lightly to seal. Sprinkle that part of the dough with the remaining sugar mixture. Carefully slide the parchment onto a baking sheet.

Bake in a preheated 400 degree oven for 30 minutes. Remove from oven and place the baking sheet on a cooling rack. Cool long enough for the peaches to stop bubbling, then you can remove the tart and parchment from the pan and place on the cooling rack. Serve warm or at room temperature with a scoop of ice cream or some whipped cream.

Serves 4

Baked Pasta with Meat Sauce and Cheese

Baked Pasta with Meat Sauce and Cheese

4 ounces pasta, cooked and drained (I used rotini)
2 cups leftover spaghetti sauce (see the recipe below this one)
6 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish; set aside.

Put the cooked pasta, meat sauce and half of both cheeses in a bowl; mix well. Put into prepared baking dish and top with remaining cheeses. Cover with foil and bake for 30 minutes; remove foil and bake another 10 to 15 minutes, or until browned and bubbly.

Serves 2 to 3

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

2 pounds ground chuck
1 1/4 pounds hot Italian sausage
1 tablespoon olive oil
1 large Spanish onion, chopped
3 cloves garlic, minced
1 1/2 tablespoons dried parsley
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
2 large cans tomato sauce
1 large can crushed tomatoes
1 large can diced tomatoes
1 1/2 pounds spaghetti

Brown the ground chuck and sausage in batches to avoid "boiling" the meats; drain well.

Heat a large dutch oven over medium heat; add the oil and onions and cook until onions are tender, about 5 minutes. Add garlic and herbs; cook till fragrant, about 2 minutes. Add the tomato sauces and tomatoes, then add the meats to the pot. Simmer with the lid slightly ajar, several hours...stirring once in a while.

Cook spaghetti and serve sauce and meatballs over with a nice tossed salad and crunchy bread.

Serves 12