Crab in Baking Shells

1 lb lump crabmeat
1/2 cup butter, melted
1/4 cup dry sherry or white wine
2 tsp Worcestershire sauce
4-5 drops hot sauce
Pepper to taste
Buttered bread crumbs
Paprika

In a heavy skillet, combine the first 5 ingredients, mixing very gently. Spoon the mixture into 4 individual seafood baking shells. Sprinkle each liberally with the breadcrumbs and lightly with paprika.

Bake in a 325 oven for 10-15 minutes until crumbs are lightly browned and the crab mixture is hot. Serve immediately.

GranDuddie

Cheddar Filled Beef Rolls

1 ½ lbs ground beef
½ cup dry bread crumbs
2 tbsp Kraft Barbecue Sauce
1 egg
1/2 tsp salt
1 cup (4oz) shredded Cracker Barrel Cheddar Cheese
¼ cup dry bread crumbs
¼ cup chopped green pepper
2 tbsp water

Combine meat, bread crumbs, bbq sauce, egg and salt; mix well. Pat meat mixture into 14x8 inch rectangle on foil or waxed paper. Combine cheese, bread crumbs, green pepper and water; pat cheese mixture over meat. Roll meat jelly roll fashion beginning at narrow end. Chill several hours or overnight. Slice into 6 servings. Bake in shallow pan at 350°, 25-30 min.
6 servings

Auntie Bev

Hamburger Stew

1 lb ground beef
1 tbsp olive oil
1 onion, sliced
1 ½ tsp salt
1/4 tsp pepper
1 tbsp steak sauce
1 can (19 oz) tomatoes
3 med potatoes, peeled & sliced
3 med carrots, sliced
2 stalks celery, diced
Split hot biscuits (optional)

Brown beef lightly in oil, stirring with fork to break up meat. Add onion & cook a few minutes longer. Add remaining ingredients, except biscuits. Bring to a boil & simmer covered 30 min or until vegetables are tender. Serve on biscuits. Serves 4 – 6.

Laura

A Man’s Barbecued Chicken (It’s good)

2 tsp salt
1/4 tsp pepper
1-1/2 cup canned tomato juice
1/4 tsp cayenne pepper
1/4 tsp dry mustard
1 bay leaf
4-1/2 tbsp Worcestershire Sauce
3/4 cup cider vinegar
1 tsp sugar
3 cloves garlic
3 tsp butter
2-1/2 - 3 lb broiler fryer, quartered3 med onions, thinly sliced

Early in the day or the day before, make barbecue sauce by combining in a saucepan the salt, pepper, tomato juice, cayenne, mustard, bay leaf, Worcestershire, vinegar, sugar, garlic and butter. Simmer uncovered, 10 min. Refrigerate about 1 hour and 30 min.

Heat oven to 425°. Arrange chicken, skin side down, in single layer in shallow open pan. Sprinkle lightly with some salt & pepper. Arrange onions on chicken, tucking a few slices under wings, legs. Pour on barbecue sauce. Bake uncovered basting often 1/2 hour. Turn, bake basting for 45 min or until fork can be inserted easily into legs.

Makes 4-6 servings.

Ed & Rhonda

Pisco Sour

A family favorite from the years spent in Chile. Pisco is a distilled liquor (brandy) produced in the wine growing regions of Chile and Peru. If your local liquor store doesn't carry Pisco, a specialty store usually will.

2 oz. Pisco
2 tbsp sugar (superfine works best)
1/2 egg white
2 oz lime juice

Shake with ice pour into sugar rimmed glass add dash of angostura bitters.

Granduddie

Tartar Sauce

1 cup mayonnaise
1/4 cup sweet pickle relish
1 tsp lemon juice
2 tbsp minced onion
2 tsp minced capers
dash of paprika
dash of black pepper
dash of dry mustard
salt to taste

Put all ingredients in a bowl and whisk together.

GranDuddie

Chicken with Avocado Lime Sauce

1 bunch fresh cilantro, stemmed and chopped
6 tbsp lime juice
2 tsp finely grated lime zest
1 cup lemon juice
2 tbsp olive oil
2 tsp minced garlic, divided
Salt
8 boneless chicken breasts pieces
2 ripe avocados, peeled and seeded
2 green onions, finely chopped
Tabasco sauce
1 red pepper, quartered, cored, and seeded

In a medium bowl, combine cilantro, lime juice, lime zest, lemon juice, olive oil, 1 tsp of the minced garlic, and salt to taste. Remove 1/4 cup for use in the avocado sauce. Arrange chicken in a shallow dish and cover with the remaining cilantro mixture. Cover and marinate in the refrigerator for 2 hours.

In a large bowl, mash the avocados. Add the 1/4 cup cilantro mixture, green onions, the remaining 1 tsp minced garlic, salt, and Tabasco sauce to taste. Stir until well blended.

Preheat the grill to medium. Grill the chicken about 7 minutes on each side or until thoroughly cooked. Add the bell pepper to the grill halfway through. Place chicken breasts on the serving plate. Spoon the avocado sauce on top. Slice the red pepper in strips and place on top of the sauce. Garnish with tomato salsa.

GranDuddie

Saucy Short Ribs

3 ½ - 4 lbs beef short ribs, cut into 2 inch pieces
1 bottle Heinz Barbeque sauce with onions
¼ cup honey
¼ cup orange or pineapple juice
2 slices pineapple, drained and cut into small pieces, or 1 Tbsp orange rind

Brown ribs in preheated 500°F oven, uncovered, for 30 min. Pour off fat.

Sprinkle with salt and pepper. Combine barbeque sauce with remaining ingredients and pour over ribs. Cover and return to 350 degree oven for 45 minutes. Baste well. Continue to bake an additional 15 minutes or until very fork tender.

Uncover, place under broiler for 5-10 min, turning frequently until well glazed and crusty.

If making ahead, remove ribs from the sauce after baking and chill separately. Then remove layer of fat that forms on top of sauce. Reheat meat in sauce for 15 minutes before serving. Serves 4-6.

Sarah & Jason

Lamb Osso Bucco from Piccolo Piccolo Ristorante

Piccolo Piccolo was a favorite Pittsburgh restaurant, now closed. This recipe brings memories of Frank greeting us at the door, great meals, then Eddie, the grouchy bartender, serving grappa at the bar afterward.

1 ½ cups chopped carrot
1 ½ cups chopped celery
2 Tbsp margarine
¼ cup vegetable oil
1 (1 ½ - 2 lb) large lamb foreshank or 2 lamb hindshanks (can sub veal)
2 tsp salt
2 tsp fresh ground pepper
2 tsp garlic powder
1 cup flour
1 cup beef stock
1 cup dry red wine, preferably Burgundy or Chianti
1 cup marinara
1 long stem of fresh Rosemary, cut in half
1 tsp chopped fresh Italian (flat-leaf) parsley, plus garnish
2 cloves whole garlic, smashed with side of knife

In a pan, sauté carrots and celery in margarine until they begin to soften. Set aside. Heat oven to 300 degrees.

Pour vegetable oil into a skillet large enough to hold the shanks and heat on high until it is hot, but not smoking. Sprinkle lamb with salt, pepper, and garlic powder; dust with flour and sear on all sides in the skillet until golden brown. Place shanks in a roasting pan that will allow the liquid to be halfway up the side of the pan when it is added.

Reduce heat to medium and add sautéed vegetables and beef stock. Add the red wine and deglaze the pan, scraping up any brown bits on the bottom. Add marinara and blend. Put the resulting sauce in the roasting pan with the shanks. Add half piece of Rosemary, 1 tsp parsley, and the garlic cloves.

Cover and cook in the oven for 4 hours, basting every half hour. When lamb is tender, skim the oil from the drippings. Place shanks on a plate and garnish with defatted drippings, a pinch of parsley, and the remaining half piece of Rosemary. Serve with roasted potatoes or risotto. Serves 2.

Sarah & Jason

Marinated Mozzarella Brochettes

1 lb marinated mini mozzarella balls*
½ lb (about 25) brine-cured black olives, pitted and halved (can sub Kalamatta olives)
8-12 oz jar roasted red peppers**, cut into ¾ inch squares
wooden party picks or toothpicks

Thread an olive half, a roasted pepper square, and a mini mozzarella ball onto each of the wooden picks. Arrange brochettes on a platter garnished with leaf lettuce or parsley.

*If marinated mozzarella is unavailable, combine ¼ cup extra-virgin olive oil, 1 minced garlic clove, 1 Tbsp white wine vinegar, ½ tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme and marinate plain mozzarella balls or fresh cubes chilled overnight.

Sarah & Jason

Buffalo Chicken Dip

2 cups cooked chicken, diced or chopped
4-8 oz Frank’s Buffalo Wing Sauce
12-18 oz cream cheese, softened
½ cup blue cheese or ranch salad dressing
2 cups shredded Cheddar cheese, divided
1 bunch of celery, washed and cut into sticks

Preheat oven to 350 degrees. In a large bowl, combine chicken, hot sauce, cream cheese, dressing, and 1 cup of cheddar cheese. Adjust amounts of hot sauce and/or cream cheese to make the dip mild, medium, or hot! Pour mixture into a greased baking dish and sprinkle with remaining 1 cup of cheddar cheese. Bake for 25-30 minutes until bubbly and cheese is melted.

Serve with celery sticks and crackers.

Sarah & Jason

Crème Brulee French Toast

Originally from The Hearstone Inn, Eureka Springs, Arkansas


1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.

Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.

Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.

Laura

Moroccan Beef Kefta with Chopped Vegetable Salad

For Beef Kefta

1½ pounds Ground beef
½ cup Grated onion
2 Cloves garlic, finely minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Finely chopped fresh coriander
3 teaspoon Finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoon Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
½ teaspoon Ground cumin
½ teaspoon Paprika
¼ teaspoon Cayenne

For Chopped Vegetable Salad

1 Seedless cucumber, peeled and finely diced
1 large Tomato, seeded and finely diced
1 Green bell pepper, seeded and finely diced
1 Hot italian-style pepper, seeded and finely diced
2 Cloves garlic, finely minced
3 tablespoon Finely chopped fresh mint
2 tablespoon red wine vinegar
2 tablespoon Olive oil, (up to 3)

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. Yield: 6 servings.

Laura

Grilled Hamburgers

Hamburgers on the grill were never like this!

2 lbs ground sirloin
4 shallots, minced
1-1/2 tbsp capers
5 tbsp dry red wine
1-1/2 tsp salt
5 tbsp grainy Dijon mustard
5 tbsp coarsely ground peppercorns

Mix the sirloin, capers, wine, and salt together in a large bowl until well combined. Divide the meat mixtures into 8 equal parts and shape each part into a hamburger patty.

Spread each side of the patties with 1 teaspoon of the mustard (2 teaspoons per patty), then press 1 teaspoon of the ground peppercorns lightly into each side of the patties (again 2 teaspoons per hamburger). Let stand at room temprature for 30 minutes.

Prepare charcoal or wood chips for grilling.

Meanwhile, prepare the tomato-leek sauce:

4 tbsp butter
2 leeks, quartered and minced
5 ripe tomatoes, diced
3 tbsp cognac
2 tbsp fresh tarragon
3 tbsp cream
Salt to taste

Melt the butter in a saucepan over medium-high heat. Add the leeks and cook for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Stir in the Cognac, tarragon, cream, and salt to taste. Reduce the heat and simmer for 5 minutes and keep warm until ready to serve.

When the coals are hot, grill the hamburgers to desired doneness. Serve on a bed of the tomato-leek sauce or, if preferred, serve with the sauce alongside.

Makes 8 hamburgers.

Sarah & Jason

Chicken Enchilada Soup

1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can diced tomatoes
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken or shredded chicken breasts
1 1/2 c. water
1 can coconut milk
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1 tsp. Chipotle chili powder
1/8 tsp. pepper
3 c. shredded cheddar cheese
Paprika

Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Serve with bowls for the chips and cheese, sprinkle them, along with paprika, over the soup once it has been served. Yield: 8 cups.

Laura

Cucumber Spread

2 cups (1 pound) creamed cottage cheese
1 package (3 oz) cream cheese, softened
1 package (.56 oz) green onion dip mix
1/2 cup minced peeled cucumber
1/2 cup chopped watercress
1/2 tsp dill weed
chopped radishes

In a bowl, mix all ingredients except radishes. Chill at least one hour. Garnish with radishes and serve with crackers. Makes about 3 cups.

Mimi

Southern Cheese Grits

1 cup stone-ground grits
4 cups boiling water
2 cups grated cheddar cheese
1 stick of butter
2 tsp garlic powder
hot sauce to taste

Preheat oven to 350 degrees. Stir grits slowly into salted boiling water. Skim any chaff. Return to boiling; reduce heat, cover and cook slowly, stirring occasionally until thick and cooked through, about 18-20 min. Slowly stir cheese, butter, garlic powder and hot sauce into cooked grits. Pour mixture into a lightly buttered casserole dish and bake at 350 degrees for 1 hour. Serves 4-6.

Jason