CDFREAKS CHEFS

Harley's Famous Gumbo
(serves 15)
3 gallon cooking pot (or smaller if you cut recipe in 1/2)
4 large chicken breasts
4 anduille sausages (can substitute most any smoked or flavored sausage)
1 onion
3 green peppers
1 bunch of celery
1 bag of cut frozen okra
2 large cans of chicken broth or 8 smaller cans
creole seasoning

add about 1/2" of cooking oil to 3 gallon pan and heat it up

cut chicken breasts into small bite sized pieces - dip them in a mixture of flour and cajun spice. Cook until they brown (remember that they will cook more in the gumbo mix)
After you have all of the chicken cooked keep the cooking oil hot, and slowly add flour (from the mix you used to coat the chicken with), stirring constantly You want it to get nice and brown, and you want it like wall paper paste.
After you get this done, remove it from the heat and let it cool.
while the roo is cooling, cut up the sausage into bite sized pieces and set aside.
wash the celery and cut up into bite sized pieces
wash the green peppers and cut up into bit sized pieces
dice the onion..
take the onion, green pepper and celery, and place in a frying pan with butter. You only want to partially cook these...
Now that the roo has cooled a bit, put it back on the hot plate on medium heat, and start adding the chicken broth. I generally start by putting in about 5 of the smaller cans of broth, and then stir until the roo and broth are well blended.
add in the cooked chicken and some cajun spice. Feel free to add a bit of garlic or any other spices you like (in moderation).
add in the veggies (except for the okra), and stir. You should have a nice thick soupy mix (thick and chunky)
Let this cook for about an hour, and then add the anduille sausage and the okra ( I use 3/4's of the bag of okra). I usually cut my frozen okra pieces into smaller chunks..
Cook on low heat for at least 2 hours, preferably 3 - 4 hours. ( I usually start this process at about 10am in order to have it ready by about 5pm...)
If the mixture is too thick, add a bit of water, and more broth. Remember, you want it thick and chunky...
When you are about done, cook up a pot of rice. Put about one ladle full of rice into a bowl, and add the gumbo to make a nice soupy mix.. You will need to add salt to taste, and I usually add a about a teaspoon full of franks red hot sauce, and tabasco (for hot and flavor), to my own bowl. It should already have a bit of spice.
Don't worry about having a bunch for leftovers. It seems the more times you heat it back up, the better it gets..

I will add some when I can find the disc.

Sausage stuffed mushrooms #
Pork Chops and scalloped potatoes #
Marinated Short Ribs on the grill #
Bacon wraped Eye of The Round roast with roasted potatoes #
Clam Chowder manhattan style #
Meat Lasagna deluxe #
Italian style sausage and peppers #

# posted here

one of my fav is

Taco soup
2 pounds lean ground beef
one small onion....diced
brown the meet in the onion
then add
3 cans (4oz each) chopped green chilies
1 teaspoon of salt and pepper
1 can (16 oz) lima beans drained
1 can(15-16 oz) pinto beans rinsed and drained
1 can (14 1/2 oz) hominy drained
3 cans (14 1/2 oz)stewed tomatoes
1 can red kidney beans (14-15 oz)
1 pkg taco seasoning
1 pkg of Ranch dressing mix

makes a big batch....but its soo good..you'll want to share with your neighbors and friends...
top with some cheese and tortilla chips..

My Favourite salad...

Serves 4 side dishes: (or 1 meal for me )

1 cubed fresh Mango (aprox 1/2inch square) Or any and all sweet fruits welcome
2 chopped fresh green onions
1/4 cup julienned fresh Jicima
2 julienned fresh Roma tomatoes
1 cup fresh bean sprouts
1/4 cup cooked pork cut into 1/4 inch strips
30 grams of Pine nuts whole

Dressing:

3 to 4 tablespoons of black sesame seed oil (or to taste... regular sesame seed oil will do just use more)
3 to 4 tablespoons of Mirin
3 to 4 tablespoons seasoned rice vinegar ...

It may take a bit of tasting and adjusting from here to find a flavour balance you like

I usually just add the dressing ingredients straight into the salad Mix it in big bowl...
sprinkle with Pine nuts and enjoy!

Bacon Wrapped, Orange Glazed, Spicy Pork tenderloin

Servings will depend on size of tenderloin(s)

1 (or more if needed) Pork tenderloin (any size)
uncooked bacon strips (amount will depend on size of tenderloin(s)
4 cups cooked rice ( I prefer Basmati )
toothpicks
1 teaspoon Cayenne pepper
1/2 tsp Salt & Pepper
1 - 6oz jar of orange marmalade
(count on using at least 2 OZ of orange Marmalade per tenderloin)

Hand rub cayenne/S&P onto tenderloin
Wrap totally with bacon strips using toothpicks to secure them in place
Put into baking dish
Spread marmalade over top of tenderloin... cover and put in fridge overnight

Place covered dish into 325 degree oven for approx 45 minutes to 1 hour... again depending on size of tenderloin(s) (take off cover for last 10 minutes)
( I use the foil loaf tins I can get at the $ store ... I hate washing baked on stuff )

Drain off liquid and reduce in pan, then thicken with tapioca or corn starch

Arrange pork slices (aprox 3/8 - 1/2 inch thick medallions) on rice bed then pour sauce over and serve with veggies of your choice

I always eat wayyy too much of this

This one's for Bob

Cheese-Stuffed Jalapeños

25 medium fresh jalapeño peppers
1 package (8 ounces) cream cheese, softened
3 cups (12 ounces) finely shredded cheddar cheese
1 ½ teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled

Cut jalapeños in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become.) Drain and rinse in cold water; set aside.

In a small mixing bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce. Spoon 2 teaspoonfuls in to each jalapeño half; sprinkle with bacon. Place on a greased baking sheet. Bake at 400 degrees for 5-10 minutes or until cheese is melted.
Serve and feast

Its funny, even though I am studying the culinary arts, and I am an extraordinary chef, I can't think of a recipe to post. Most of what I do is based on how it looks and feels when I make it.
Here's a good bread recipe though.
Focaccia.
the recipe is in two parts, the sponge and the dough.

Sponge-
40 g fresh compressed yeast (20 g if you use dry)
180 ml warm water (40-46 degrees C)
15 g granulated sugar.
225 g high gluten flour

Dough

480 ml warm water (40-46 degrees C)
180 ml Olive oil (extra virgin is the best)
85 g granulated sugar
30 g salt
455 g high gluten flour
400 g Bread flour
60 ml olive oil.

Process

1. To make the sponge, dissolve the yeast in the warm water. Add the sugar and high-gluten flour, and knead, using the dough hook, until the dough is smooth and elastic, about 5 minutes.

2. Cover and let rise in a warm place until the sponge starts to fall.

3. To make the dough, add the warm water to the sponge together with the 180 ml of olive oil, sugar, salt and high gluten flour. Start kneading with the dough hook. and then add enough of the bread flour to develop a very soft but, smooth, but still elastic dough. (you will probably use all of it)

4 Split the dough in half and let the dough rest on a floured surface for 30 min.

5 Using the 60 ml of olive oil, coat the bottom and sides of a full sheet pan. (you can split the dough prior to this and use a smaller sheet pan.) Do not use baking paper. Place the dough in the center of the pan. Oil your hands and stretch the dough as far as you can. Let the dough rise in a warm place until it has doubled in size.

6 Use your hands to stretch until it covers the entire pan. Let the dough relax for a few minutes, the press your fingers into the top to create dimples.

7 Let the dough rise until it is 1 1/2 times the original size.

8 Ok, so now you need to make a topping. You'll need olive oil. A lot. Then you can use any kind of herbs and veggies you like. I usually use oregano, fresh ground pepper, roasted bell peppers, and tomatoes. Use a lot don't let any of the bread show. It'll look like a lot at first, but once it bakes, it will spread out.

9 Place the dough in an oven preheated to 475 degrees F (246 C). Immediately reduce the heat to 375 F (190 C) and bake for 25 to 30 minutes or until baked through.

10 When the bread is done remove from the pan by placing a second sheet pan on top and inverting them. This helps to keep the bottom from getting soggy. Place bottom down onto a baking rack. Brush the entire thing with olive oil again.

Its a really good recipe, takes a lot of time and care. But remember to not be shy with toppings and olive oil.

short ribs marinate in Italian salad dressing for 48 hours in the frig

cook on the grill (med temp) 15 mins on side turning and basting each time.

beef ribs sould be pink inside.

server with baked potato, mushrooms, and corn

Sausage and peppers:

1 lbs Italian sausage (I use hot)
3 large green bell peppers sliced
1 med onion sliced
1 jar of sauce (I use Prago)

Brown sausage add to sauce
cook peppers and onions with some water till nearly soft drain and add to sauce.

Pork Chops and Scalloped Potatoes


INGREDIENTS


* 5 tablespoons butter or margarine
* 5 tablespoons all-purpose flour
* 1 1/4 teaspoons onion salt
* 1/2 teaspoon coarse ground black pepper
* 5 cups milk
* 6 cups pealed and sliced potatoes 1/4 inch thick
* 4-6 Center Rib cut Pork Chops (1/2 thick with nice rim of fat)
* Coarse ground Horseradish



DIRECTIONS

1. lightly spray Pam on the bottom of a glass casserole dish, dot with small pats of butter; layer sliced potatoes then sprinkle with flower, onion salt and black pepper, dot with butter and repeat with a second and third layers of potatoes. Pour milk into the dish so it just covers the top layer of potatoes, top with the pork chops.
2. Bake, uncovered, on the top rack at 325-350 degrees F for about 75 minutes or until potatoes are tender and top is lightly browned, turning the chops over once. Check to see the milk does not boil away. Serve immediately with Horseradish or Apple sauce.

Hints: Place a cookie sheet on the middle rack below the casserole. Par boil hard potatoes warm milk first, Don’t over do the butter or you may end up with fried not scalloped potatoes.