One of the most crowd-pleasing recipes happens to be one of the easiest recipes ever made. Molly suggested this too me and I laughed thinking no customer would ever like such an easy appetizer. So I did these as a joke for a ‘elegant” tasting and much to my surprise, they chose this recipe. I ended up producing about 32,400 of these in a 17-week period. It took almost a year before I was ready to see another one, though everyone keeps asking over and over for this recipe. Every time I get an order for these I hear my wife in the back of my head saying, “ I told you so”.
Artichoke Puffs
1 loaf sliced white bread
3/4 cup mayonnaise
1/3 cup parmesan cheese
1/3 cup parsley
1/4 tsp onion powder
1 can (14 oz.) artichoke hearts, chopped
1-2 lbs. Shredded cheddar
cookie sheet
Preheat your oven to 400. Slice your bread in 2 inch cubes. Place them on cookie sheet and toast in oven for 5 minutes.
Take "toast pints" out of oven. Set your oven to broil. In a large bowl mix mayo, parm, parsley, onion powder Artichokes and cheddar together.
Turn toast points over and place artichoke mixture on top of the toast points. Place in broiler for roughly 3 minutes. You want the cheese to start to brown and become a little bubbly. Serve immediately
Monday, December 20, 2010
Roasted Pepper Artichoke Dip
Here is another great holiday recipe idea. Roasted Pepper Artichoke Dip is easy to make and fun to eat. Goes great with some garlic toast points, crackers and even some fried ravioli!
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
1/8 teaspoon garlic powder
1/8 teaspoon onion powder, optional
1/4 cup minced roasted red pepper
Combine all ingredients. Spread in a pie plate or shallow baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°.
Keep is Simple, Keep it Local!
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
1/8 teaspoon garlic powder
1/8 teaspoon onion powder, optional
1/4 cup minced roasted red pepper
Combine all ingredients. Spread in a pie plate or shallow baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°.
Keep is Simple, Keep it Local!
Mushroom Caps
Here is an easy appetizer for any occasion. Great for the Holidays and perfect for a New Years Eve Appetizer!
Cheers!
Crab Stuffed Mushrooms
1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
4 tablespoons minced red bell pepper
4 ounces Jumbo Lump crab (found in most grocery stores)
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun seasoning
2 tablespoons Parmesan cheese
• Wash and trim the end of stems from mushrooms. Take remaining stem out. Chop stems and set aside.
• Melt 2 tablespoons butter to brush over the mushrooms.
• Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until tender. Combine all with bread crumbs, crab meat, and seasonings.
• Fill each mushrooms, piling up. Sprinkle mushrooms with Parmesan cheese.
• Place in greased baking dish.
• Bake at 350° for roughly 15 minutes or until mushroom caps are tender.
Cheers!
Crab Stuffed Mushrooms
1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
4 tablespoons minced red bell pepper
4 ounces Jumbo Lump crab (found in most grocery stores)
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun seasoning
2 tablespoons Parmesan cheese
• Wash and trim the end of stems from mushrooms. Take remaining stem out. Chop stems and set aside.
• Melt 2 tablespoons butter to brush over the mushrooms.
• Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until tender. Combine all with bread crumbs, crab meat, and seasonings.
• Fill each mushrooms, piling up. Sprinkle mushrooms with Parmesan cheese.
• Place in greased baking dish.
• Bake at 350° for roughly 15 minutes or until mushroom caps are tender.
Tuesday, December 14, 2010
On the 3rd day my True Love gave to me 3 Swedish meatballs
During the Holiday season one of the most commonly found recipes in any Midwestern celebration is Swedish Meatballs. Some serve as simple appetizers, some as a meal, -though all are a little different. Most are heirloom recipes passed down from generation to generation. I have been handed recipes with Beef, Pork and even Lamb while every grandmother, cook & chef states that theirs is the “real” Swedish meatball. I once had a chef tell me that his original recipe was over 200 years old, though I became suspicious after noticing that the recipe called for Campbell’s Cream of Mushroom soup.
Some recipes are more complex than others, though all are fun to try. When you are handed a recipe for this dish, you have more than likely been handed someone’s tradition.
Below is an easy Swedish Meatball recipe. I was given this recipe from a friend that claims this too is the “real” Swedish Meatball recipe, though I suspect that somewhere out there the original recipe remains a mystery….
Keep it Fresh, Keep it Local!
Richard
The What:
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 eggs
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
2/3 c. milk
2 tablespoons fresh chopped parsley
1 1/2 teaspoons dill
1 teaspoon garlic powder
1/2 teaspoon salt
Sauce Ingredients:
2 cups Half & Half
1 cup Sour Cream
1 small can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon caraway seed
Heat oven to 400°F. Combine all meatball ingredients in 3-quart bowl; mix lightly. Shape mixture into 18 balls. Place meatballs in ungreased baking dish. Bake for 35 minutes. Remove from oven.
Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking, stirring occasionally, 20 to 25 minutes.
Serve Meatballs over cooked Egg Noodles, and garnish with a little fresh chopped parsley.
Some recipes are more complex than others, though all are fun to try. When you are handed a recipe for this dish, you have more than likely been handed someone’s tradition.
Below is an easy Swedish Meatball recipe. I was given this recipe from a friend that claims this too is the “real” Swedish Meatball recipe, though I suspect that somewhere out there the original recipe remains a mystery….
Keep it Fresh, Keep it Local!
Richard
The What:
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 eggs
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green bell pepper
2/3 c. milk
2 tablespoons fresh chopped parsley
1 1/2 teaspoons dill
1 teaspoon garlic powder
1/2 teaspoon salt
Sauce Ingredients:
2 cups Half & Half
1 cup Sour Cream
1 small can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon caraway seed
Heat oven to 400°F. Combine all meatball ingredients in 3-quart bowl; mix lightly. Shape mixture into 18 balls. Place meatballs in ungreased baking dish. Bake for 35 minutes. Remove from oven.
Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking, stirring occasionally, 20 to 25 minutes.
Serve Meatballs over cooked Egg Noodles, and garnish with a little fresh chopped parsley.
Friday, December 10, 2010
On the Second day of Christmas my True Love gave to me, Two Cornish Game Hens!
Entertaining or even a small dinner for two, Cornish Game Hens make a perfect meal. They are light, easy to cook, and great to display on a plate -- transforming the novice of cook into the classic trained chef!
Less than a hour to prepare, this recipe will surely be a hit. Great with herb roasted potatoes, a simple rice pilaf or a creamy risotto.
The What:
4 Cornish game hens
Sea salt and pepper to taste
1 Orange, quartered
4 Tablespoons dried apricots
4 Sprigs fresh rosemary
3 Tablespoons olive oil
12 Cloves garlic
1/3 Cup Crofut Prairie Blanc wine
1/3 Cup chicken broth
4 Sprigs fresh rosemary, for garnish
The How
Heat oven to 450 degrees. Rub hens w/ 1 tablespoon of the olive oil. Lightly season hens with S&P. Stuff orange wedge and 1 sprig rosemary in of each bird. Arrange in a large, heavy roasting pan, and arrange apricots and garlic cloves around hens. Roast in oven for roughly 25 minutes, then reduce oven temperature to 350.
In a mixing bowl, whisk together wine, chicken broth, and 2 tablespoons of oil then pour over the birds. Continue roasting about 25 minutes longer, or until the birds are golden brown and juices run clear. (If nervous about the birds being done, place a meat thermometer directly into the thickest part of the breast and be sure it reads 165.)
Transfer hens to a large platter, pouring any cavity juices into the roasting pan. Transfer pan juices and garlic & apricots to a medium saucepan and boil until liquids reduce by half (about 7-8 minutes).
Cut birds in half (lengthwise). Pour sauce over the birds and garnish.
Keep it Simple, Keep it Local!
Richard
Less than a hour to prepare, this recipe will surely be a hit. Great with herb roasted potatoes, a simple rice pilaf or a creamy risotto.
The What:
4 Cornish game hens
Sea salt and pepper to taste
1 Orange, quartered
4 Tablespoons dried apricots
4 Sprigs fresh rosemary
3 Tablespoons olive oil
12 Cloves garlic
1/3 Cup Crofut Prairie Blanc wine
1/3 Cup chicken broth
4 Sprigs fresh rosemary, for garnish
The How
Heat oven to 450 degrees. Rub hens w/ 1 tablespoon of the olive oil. Lightly season hens with S&P. Stuff orange wedge and 1 sprig rosemary in of each bird. Arrange in a large, heavy roasting pan, and arrange apricots and garlic cloves around hens. Roast in oven for roughly 25 minutes, then reduce oven temperature to 350.
In a mixing bowl, whisk together wine, chicken broth, and 2 tablespoons of oil then pour over the birds. Continue roasting about 25 minutes longer, or until the birds are golden brown and juices run clear. (If nervous about the birds being done, place a meat thermometer directly into the thickest part of the breast and be sure it reads 165.)
Transfer hens to a large platter, pouring any cavity juices into the roasting pan. Transfer pan juices and garlic & apricots to a medium saucepan and boil until liquids reduce by half (about 7-8 minutes).
Cut birds in half (lengthwise). Pour sauce over the birds and garnish.
Keep it Simple, Keep it Local!
Richard
Thursday, December 9, 2010
Tis’ Season For the Crofut - 12 Recipes Of Christmas!
On the first day of Christmas my truelove gave to me ...I big hunk of meat called prime Rib! (..Yeah me!!)
The Holidays are always about tradition and what is more traditional in the Midwest than Prime Rib on Christmas Eve? Some people may shy from this mammoth piece of meat, though it is the easiest to prepare of all red meats. All you need is some simple seasonings, a couple carrots, celery and onions on a bottom of a roasting pan and oven. What could be hard about that?
Start off with a raw prime rib. They're often around 16 pounds, but most butchers are more than happy to cut you a specific weight.
Prime Rib Rub
1 c. Montreal Steak Seasoning
1/4 c. Ground Coffee
Simply mix together the coffee grounds and the montreal seasoning. I know that some are hesitant to use coffee, but it intensifies the flavor of the beef in which the manner we are going to roast it.
In a roasting pan larger enough for the beef, place a couple handfuls of large chopped carrots, celery and onions. This is simply just lay the roast upon to not only keep the roast from sticking to the pan, to also give flavor to the sauce which we will talk about later...
Cover the roast with the rub, place in the pan and put it in a 500 degree oven for 20 minutes. I call this step “Blasting”. You are simply dry-searing the beef to lock in the juices. After 20 minutes, turn the oven down to 200 degrees for roughly 60 minutes or until the middle of the roast reaches the temperature of 135 degrees. Pull from oven and let rest for a minimum 10 minutes before slicing.
The outer cuts should be a perfect medium and the center should be a perfect medium rare for the die-hard carnivores.
Now lets talk sauce.
Most Prime Rib is served with a simple mixture of half sour cream and half grated horseradish mixed together. (Those of you that know me, know I’m not like most.)
Strain out the veggies and reserve the pan juices. Place a sauce pan on medium high heat and melt 2 tablespoons of butter. Stir in a couple tablespoons of flour to create a light roux. To the roux, add pan drippings and 2 cups Crofut North Woods or Frontenac and bring to a boil to thicken. Season with salt and pepper. I like to add a little horseradish to the wine sauce and serve on the side of the perfected cut of meat... Yum!
On A Side Note: Why start a new tradition and purchase your meat from many local farmers and growers listed on the Minnesota Grown Website?
Keep it Simple, Keep it Local
-Richard
The Holidays are always about tradition and what is more traditional in the Midwest than Prime Rib on Christmas Eve? Some people may shy from this mammoth piece of meat, though it is the easiest to prepare of all red meats. All you need is some simple seasonings, a couple carrots, celery and onions on a bottom of a roasting pan and oven. What could be hard about that?
Start off with a raw prime rib. They're often around 16 pounds, but most butchers are more than happy to cut you a specific weight.
Prime Rib Rub
1 c. Montreal Steak Seasoning
1/4 c. Ground Coffee
Simply mix together the coffee grounds and the montreal seasoning. I know that some are hesitant to use coffee, but it intensifies the flavor of the beef in which the manner we are going to roast it.
In a roasting pan larger enough for the beef, place a couple handfuls of large chopped carrots, celery and onions. This is simply just lay the roast upon to not only keep the roast from sticking to the pan, to also give flavor to the sauce which we will talk about later...
Cover the roast with the rub, place in the pan and put it in a 500 degree oven for 20 minutes. I call this step “Blasting”. You are simply dry-searing the beef to lock in the juices. After 20 minutes, turn the oven down to 200 degrees for roughly 60 minutes or until the middle of the roast reaches the temperature of 135 degrees. Pull from oven and let rest for a minimum 10 minutes before slicing.
The outer cuts should be a perfect medium and the center should be a perfect medium rare for the die-hard carnivores.
Now lets talk sauce.
Most Prime Rib is served with a simple mixture of half sour cream and half grated horseradish mixed together. (Those of you that know me, know I’m not like most.)
Strain out the veggies and reserve the pan juices. Place a sauce pan on medium high heat and melt 2 tablespoons of butter. Stir in a couple tablespoons of flour to create a light roux. To the roux, add pan drippings and 2 cups Crofut North Woods or Frontenac and bring to a boil to thicken. Season with salt and pepper. I like to add a little horseradish to the wine sauce and serve on the side of the perfected cut of meat... Yum!
On A Side Note: Why start a new tradition and purchase your meat from many local farmers and growers listed on the Minnesota Grown Website?
Keep it Simple, Keep it Local
-Richard
Wednesday, November 10, 2010
What is Booyah?
Booyah is a super “stick to your ribs” soup-stew made with chicken. While chicken soup is universal and variations of this dish can be found in many cultures world wide, northeastern Wisconsin is the only place in the world where Chicken Booyah is found. It is a favorite at the many festivals, church picnics, bazaars, and any other large gathering in the northeast part of Wisconsin. This chicken soup is typically made in large 10 or 20-gallon batches, cooked outdoors over a wood fire, and worked on by several people at once. Restaurants have their own special recipe. Booyah is lovingly called “Belgian Penicillin.”
The first Belgian immigrants arrived in Wisconsin in 1853. These immigrants were from the French-speaking part of Belgium, with their own language called "Walloon." Walloon is not a version of French. It is a language with its own grammar and vocabulary. Even today, the area settled by these people in Wisconsin, they settled in a corner of eastern Wisconsin near Lake Michigan, is known as the Walloon area. The theory is that the uneducated Belgian could not spell, thus writing down the word he heard.
It is believed that the word “Booyah” comes from the word “bouillon.” Another theory is that the word comes from the French word “bouillir,” but also like the Walloon word "bouyu" (pronounced like "boo-yu" with a "u" between and with the French pronunciation of the letter). For years people have been trying to figure out the origination and what makes it so special. Yannick Bauthière of Gembloux, Belgium sent me the following information:
In history, Walloons spoke Walloon. Only the most educated people (counts, dukes, scholars, monks, etc.) spoke French as a second language. Our people started to learn French when Belgium was created, in 1830. And even then, Walloon remained our main language until World War II. My grand father spoke Walloon much better than French. So, most settlers coming from Wallonia hardly spoke much French. That's why, in my humble opinion, "booyah" doesn't come from French "bouillon" or "bouillir" but from Walloon "bouyon" or "bouyu". But that's just my opinion !!!!
Chicken Booyah - How To Make Chicken Booyah
This is one of those delicious recipes that will make a large quantity. Plan to have family and friends over to help you eat it.
1 (4- to 5- pound) whole roasting chicken, cut into quarters
1 pound beef stew meat, bones included
1 pound pork stew meat, bones included
2 large onions, chopped and divided
4 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup fresh or frozen peas
1 small bunch celery, diced
1 (28-ounce) can whole tomatoes, undrained and cut up*
Salt and freshly ground black pepper to taste
* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
In a large soup pot or cast-iron Dutch Oven over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 2 quarts water; cover and bring to a boil, Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 10 to 15 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.
Makes 10 to 12 servings.
The first Belgian immigrants arrived in Wisconsin in 1853. These immigrants were from the French-speaking part of Belgium, with their own language called "Walloon." Walloon is not a version of French. It is a language with its own grammar and vocabulary. Even today, the area settled by these people in Wisconsin, they settled in a corner of eastern Wisconsin near Lake Michigan, is known as the Walloon area. The theory is that the uneducated Belgian could not spell, thus writing down the word he heard.
It is believed that the word “Booyah” comes from the word “bouillon.” Another theory is that the word comes from the French word “bouillir,” but also like the Walloon word "bouyu" (pronounced like "boo-yu" with a "u" between and with the French pronunciation of the letter). For years people have been trying to figure out the origination and what makes it so special. Yannick Bauthière of Gembloux, Belgium sent me the following information:
In history, Walloons spoke Walloon. Only the most educated people (counts, dukes, scholars, monks, etc.) spoke French as a second language. Our people started to learn French when Belgium was created, in 1830. And even then, Walloon remained our main language until World War II. My grand father spoke Walloon much better than French. So, most settlers coming from Wallonia hardly spoke much French. That's why, in my humble opinion, "booyah" doesn't come from French "bouillon" or "bouillir" but from Walloon "bouyon" or "bouyu". But that's just my opinion !!!!
Chicken Booyah - How To Make Chicken Booyah
This is one of those delicious recipes that will make a large quantity. Plan to have family and friends over to help you eat it.
1 (4- to 5- pound) whole roasting chicken, cut into quarters
1 pound beef stew meat, bones included
1 pound pork stew meat, bones included
2 large onions, chopped and divided
4 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup fresh or frozen peas
1 small bunch celery, diced
1 (28-ounce) can whole tomatoes, undrained and cut up*
Salt and freshly ground black pepper to taste
* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
In a large soup pot or cast-iron Dutch Oven over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 2 quarts water; cover and bring to a boil, Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 10 to 15 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.
Makes 10 to 12 servings.
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