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ABC’s
of Food Safety
- Cool it, thaw in
refrigerator
- Keep cold foods cold,
hot foods hot, clean it!
- Keep all surfaces and
utensils clean
- Wash hands before and
after handling fresh meat.
- Cook it, use within 2
days of purchase or "sell by" date.
- Cook ground beef until
middle is light grey.
- Cover it, Keep cooked
foods wrapped and separate from raw foods
- It's Simple, it's
Safe, and when in doubt, THROW IT OUT!
Purchasing At the Grocery Store
-
Pay attention to
sell by and
use by
dates on perishable products. If the "sell by" date has expired, do not buy the
product. The "use by" date applies to use at home after purchase. It's important
to note that these dates refer to quality of food (taste, texture, smell,
appearance) and are not a guarantee of an uncontaminated product, particularly
after the original package seal is opened.
-
Be sure that packaging/storage is as it should be: refrigerated foods should be
kept cold; frozen foods should be frozen solid; there should be no holes or
tears in the packaging.
-
When possible, put raw poultry, meat or fish in separate plastic bags before
setting in your cart with other unprotected foods. Occasionally, packaging on
these products may allow leakage.
-
Select perishable food products, including meat, last before checking out, and
place them in the coolest spot in your car for the trip home. If food will be
held in the car for longer than thirty minutes, store it in a cooler immediately
after purchase to keep it cold.
Home
Storage
-
Place perishable foods immediately into the
refrigerator or freezer upon returning home from the grocery store.
-
Place meat, fish and poultry in the coldest
part of the refrigerator (on a low shelf at the back). Use beef steaks, roasts
and deli meats and poultry within 3 to 4 days. Ground meat, ground poultry and
fish should be used within 1 to 2 days.
-
Place uncooked meat, fish and poultry products
in separate plastic bags and set on a plate on the lowest shelf of the
refrigerator so raw juices do not drip onto other foods.
-
Using a refrigerator thermometer, check the
refrigerator's temperature to ensure that it is cooling at 35°F
to 40°F and the freezer is at or below 0° F.
-
Space items in the refrigerator and freezer so
that air can circulate freely around them.
-
Keep the interior of the refrigerator/freezer
clean. Pack perishables in coolers when cleaning or defrosting your
refrigerator/freezer.
Freezing and Defrosting
-
To preserve food quality, traditional plastic
wraps are not suitable for long-term freezing. Rewrap or over wrap meat with
freezer storage bags, protective moisture or vapor-proof freezer or foil wrap
for freezer storage. Wrap raw meat, fish and poultry carefully to protect other
foods from juices that may leak.
-
To thaw meat, fish and poultry safely, take it
out of the freezer and place in the refrigerator. Place in a plastic bag or in a
pan or dish to prevent juices from dripping onto other foods. A one-inch steak
will thaw in 12 to 14 hours. Allow 4 to 7 hours per pound to thaw a large roast
and 3 to 5 hours per pound for a small roast. A one-inch thick package of ground
beef will defrost in 24 hours. For quick thawing, use the microwave oven
according to manufacturer's directions and then cook defrosted food immediately.
-
Never defrost meat, poultry or fish on the
kitchen counter or in warm water. Bacteria multiply rapidly at temperatures 40°
- 140°F.
Food
Preparation
-
Keep everything that touches food clean -
hands, utensils, bowls, and countertops. Wash hands with warm, soapy water prior
to preparing any food, and after handling raw meat, poultry and fish. Use
separate platters, cutting boards, trays and utensils for cooked and uncooked
meat, poultry and fish.
-
Keep juices from raw meat, poultry and fish
from coming into contact with other foods, cooked or raw. Always wash contact
surfaces and utensils with warm, soapy water immediately after preparing these
products.
-
When using a cutting board, it is best to use
separate boards for each food type. Never use the same cutting board for raw
meat or poultry that is used for cooked and ready-to-eat foods. Wash food
preparation surfaces thoroughly with warm, soapy water and then sanitize the
surface after each use. To sanitize cutting surfaces, wash with a solution of 2
to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain
hot water.
-
Never eat raw seafood, meat, poultry, eggs (or
foods containing raw eggs such as homemade salad dressing, mayonnaise, ice cream
or cookie dough). Never drink unpasteurized milk or other unpasteurized dairy
products.
-
Direct sneezes and coughs away from food; cover
mouth and nose with tissue when sneezing or coughing; wash hands after sneezing
or coughing. Thoroughly wash all produce with clean, drinkable water; use a
brush if necessary.
-
When marinating meat, seafood or poultry, use a
covered, non-metallic container and place it in the refrigerator. Ingredients in
marinades such as wine, vinegar and lemon juice are acidic and will cause a
chemical reaction with some metals. When this happens the metal will leach into
the food being marinated.
-
Avoid mixing dark colored sauces (such as
teriyaki, Worcestershire or soy sauces) in with ground meat or poultry as they
make it more difficult to judge doneness. Instead, brush sauces on the cooked
surface of the patty about midway through the cooking cycle. Be careful not to
re-contaminate fully cooked meat or poultry by adding sauce with a brush which
was used on raw or undercooked foods.
-
Do not use marinade which has been in contact
with raw meat, fish or poultry as a sauce for the cooked food without first
bringing the marinade to a boil for at least one minute.
Cooking
-
Cook ground meat thoroughly, to a uniform
internal temperature of 160°F, or until the center is no longer
pink. Ground poultry should be cooked to at least 165 °F.
Juices in done ground meat and poultry will run clear.
-
Use a meat thermometer for roasts, thick steaks
(over two inches thick) and poultry, placing it at the thickest portion of the
meat, not touching bone or fat.
-
Cook roasts to 5°F below the
following recommended internal temperatures for doneness of meats: medium rare
(150°F), medium (160°F), well done (170°F).
Roast temperatures rise approximately 5 during standing time (allow 10 - 15
minutes). Poultry should be cooked to 170°F and pork to 160°F.
-
Avoid very low oven temperature roasting
methods (below 300°F) and long or overnight cooking of meats,
which may encourage bacterial growth before cooking is complete. Do not use
brown paper bags for roasting - they may not be sanitary and are not recommended
for use as cooking material.
-
Cook stuffing for turkey or chicken separately
from the poultry instead of in cavity of bird.
-
Don't interrupt cooking by partially cooking
food and then finishing later. Partially cooked food may not reach a temperature
sufficient to destroy bacteria and may even encourage bacterial growth.
-
When basting or applying a sauce during
grilling or broiling, brush the sauce on cooked surfaces only. Be careful not to
re-contaminate fully cooked meat or poultry by adding a sauce with a brush
previously used on raw or undercooked foods.
Serving
-
Do not leave cooked meat or other perishable
foods out at room temperature for longer than two hours.
-
When serving from a buffet, keep cold foods on
ice at a temperature below 40°F, and keep hot foods at an
internal temperature of at least 140°F. When replenishing the
buffet, do not mix fresh food with food that has already been out for serving.
-
If a marinade that has been in contact with raw
meat, poultry or fish is to be served as a sauce, heat to a rolling boil and
boil for at least one minute. A better alternative is to mix a double batch of
marinade; reserve half for marinating the food and half to use as a sauce. Use
separate plates, platters or trays for holding raw and cooked meat, fish and
poultry. Utensils and knives should be washed with warm soapy water in between
contact with raw and cooked foods.
Leftovers
-
Freeze or refrigerate leftovers immediately.
For more rapid cooling, use small shallow containers (less than two inches deep)
to freeze and refrigerate leftovers. Cut large portions into smaller portions to
speed cooling time. Leftover meat, fish and poultry should be wrapped securely
before refrigeration, eaten within 3 to 4 days, and reheated to 160°F
or until steaming hot at time of consumption.
-
Sauces and gravies should be reheated to a
rolling boil for at least one minute before serving.
Ground
Beef
-
Ground beef is more susceptible to harmful bacteria than other beef cuts such as
roasts and steaks because during grinding, surface bacteria are mixed throughout
the meat. Therefore, prompt and proper storage and cooking are especially
important.
-
Irradiation, sometimes called “cold pasteurization,” also can help assure ground
beef safety. Food irradiation is approved in more than 40 countries around the
world and has long been approved and used for wheat, spices and fresh fruits and
vegetables in the United States. Irradiation was approved for beef in 1997.
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During irradiation, foods are exposed briefly to an ionizing energy source, such
as x-rays or electron beams, to kill harmful bacteria that would otherwise cause
food borne illness. Irradiation can virtually eliminate E-coli 0157:H7 and
greatly reduce other disease-causing germs. Remember, though, irradiation
complements but does not replace proper food handling practices. For example,
ground beef patties, meatloaves and meatballs still need to be cooked to an
internal temperature of 160 degrees F.
-
Foods treated with irradiation are labeled with the statement irradiated for
food safety or treated by irradiation.
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When you go to the meat case to purchase beef,
there are a wide variety of options from which to choose. All of these options
can make it confusing if you don't know what to look for. If you understand what
the names mean, you'll be one step closer to proper selection.
More
Do’s & Don’ts
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Your biggest culprit for tough grass fed beef is overcooking. This beef is made
for rare to medium rare cooking. If you like well done beef, then cook your
grass fed beef at very low temperatures in a sauce to add moisture.
-
Since grass fed beef is extremely low in fat, coat with virgin olive oil,
truffle oil or favorite light oil for flavor enhancement and easy browning. The
oil will, also, prevent drying and sticking.
-
We recommend marinating your beef before cooking especially lean cuts like NY
Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor
of grass fed beef but enhances the moisture content. A favorite marinade using
lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their
favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar,
use slightly less than you would use for grain fed beef. Grass fed beef cooks
quicker so the liquor or vinegar won't have as much time to cook off. For safe
handling, always marinate in the refrigerator.
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If you do not have time to marinate, just coat your thawed steak with your
favorite rub, place on a solid surface, cover with plastic and pound your steak
a few times to break down the connective tissue. As an added benefit your
favorite rub will be pushed into your grass fed beef. Don't go overboard and
flatten your beef unless your recipe calls for it. If you don't have a meat
mallet, use a rolling pin or whatever you feel is safe and convenient.
-
Stove top cooking is great for any type of steak including grass fed steak. You
have more control over the temperature than on the grill. You can use butter in
the final minutes when the heat is low to carry the taste of fresh garlic
through the meat just like steak chefs.
-
Grass fed beef has high protein and low fat levels, the beef will usually
require 30% less cooking time and will continue to cook when removed from heat.
For this reason, remove the beef from your heat source 10 degrees before it
reaches the desired temperature.
-
Use a thermometer to test for doneness and watch the thermometer carefully.
Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to
overcooked in less than a minute.
-
Let the beef sit covered and in a warm place for 8 to 10 minutes after removing
from heat to let the juices redistribute.
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Never use a fork to turn your beef precious juices will be lost. Always use
tongs.
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Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275
degrees for roasting or at the lowest heat setting in a crock pot. The cooking
time will still be the same or slightly shorter even at the lower temperature.
Again . . . watch your meat thermometer and don't overcook your meat. Use
moisture from sauces to add to the tenderness when cooking your roast.
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Never use a microwave to thaw your grass fed beef. Either thaw your beef in the
refrigerator or for quick thawing place your vacuum sealed package in water for
a few minutes.
-
Bring your grass fed meat to room temperature before cooking . . . do not cook
it cold straight from a refrigerator.
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Always pre-heat your oven, pan or grill before cooking grass fed beef.
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When grilling, sear the meat quickly over a high heat on each side to seal in
its natural juices and then reduce the heat to a medium or low to finish the
cooking process. Also, baste to add moisture throughout the grilling process.
Don't forget grass fed beef requires 30% less cooking time so watch your
thermometer and don't leave your steaks unattended.
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When roasting, sear the beef first to lock in the juices and then place in a
pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make
great healthy luncheon meats with no additives or preservatives.
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When preparing hamburgers on the grill, use caramelized onions, olives or
roasted peppers to add low fat moisture to the meat while cooking. We add zero
fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed
to compensate for the lack of fat. Make sure you do not overcook your burgers
30% less cooking time is required.
Beef
Information
Loin and Rib are clues that
the beef is a tender. Chuck, Round and Flank
indicate a less tender cut. Less tender cuts will
require marinating or a slower, moist cooking method.
The USDA has three grades
that they generally give beef:
- Prime
- Choice
- Select
Grades are determined by
the amount of marbling (flecks of fat within the meat), the texture of the meat
and its color and appearance. Prime meat has the most marbling and Select has
the least.
Less marbling means less
fat, therefore Select has fewer calories. But remember, it may not be as tender,
juicy or flavorful as Choice or Prime.
- When purchasing beef, there
are a few things to watch for no matter what grade or cut you choose:
- Choose beef that is bright
red in color in the fresh meat case. Remember, vacuum packaged beef in the
self-serve case will be maroon because it has not been exposed to oxygen.
- Choose beef that is firm to
the touch.
- Choose beef that has little
or no excess liquid in the package.
- Look for packages that are
cool to the touch and have no wear or punctures.
- Always check the sell-by
date.
- With beef and all
perishable foods, proper care must be taken to ensure safety and maintain
quality. Try to buy your meats last on your trip through the grocery store.
- After you buy beef, be sure
to refrigerate or freeze your meat as soon as you get home. If you live far from
the grocery store or meat market, bring a cooler for the ride home.
Freezing tips for uncooked beef:
- Beef steaks and roasts
can be frozen for 6 to 12 months.
- Ground beef can be
left in the freezer for 3 to 4 months.
- Wrap meat in white
freezer paper or freezer aluminum foil to protect against freezer burn.
- Do not bring meat to
room temperature before cooking. Most recipes are based on taking meat
directly from the refrigerator. In fact many recipes call for steaks to be
partially frozen when cut (for easier cutting) and then immediately cooked.
- Everyone loves the
great taste of beef, so you often won't have any leftovers. But if you do:
- Promptly refrigerate
or freeze all perishable foods after the meal is over.
- Don't cool leftovers
on the kitchen counter.
- Divide and wrap
leftovers into smaller portions that you'll use at one time.
- Leftover, cooked beef
can be stored in the refrigerator for 3 to 4 days and in the freezer for 2
to 3 months.
- Date leftovers so you
know when you put them in the refrigerator.
Freezing & Defrosting
- Freezing tips for
uncooked beef: Beef steaks and roasts can be frozen for 6 to 12 months.
Ground beef can be left in the freezer for 3 to 4 months. Wrap meat in white
freezer paper or freezer aluminum foil to protect against freezer burn.
- Defrosting tips for
uncooked beef: Never defrost frozen beef on the kitchen counter. The best
way to defrost is to plan ahead a bit and place the meat in the refrigerator
overnight. Larger items may take two nights. If you're pressed for time, use
the defrost setting on your microwave - a pound of ground beef can be thawed
and ready to cook in 5 minutes. Defrosting timetable: Large Roast 4-7
hrs./lb, Small Roast 3-5 hrs./lb. 1" Thick Steak 12-14 hrs.
Beef
Cuts
Starting the Fire
Before you start the fire, if your grill has
bottom vents, open them.
For a more even-burning fire, use high-quality
charcoal.
To determine the number of briquettes needed,
spread briquettes one layer deep on the fire grate, extending them one to two
inches beyond the area the food will cover on the cooking rack. Then arrange
those briquettes in a pyramid shape.
-
Add lighter fluid and carefully light.
-
In about 30 minutes the coals should be
ash-covered.
-
Carefully spread them in a single layer with a
long-handled tongs and set the cooking grid in place.
-
Temperature
Beef should be grilled at medium temperature. To
check the temperature of coals, hold the palm of your hand 4 inches above the
coals. If heat forces you to pull your hand away, after 2 seconds the coals are
high, after 4 seconds the coals are medium, after 5 seconds the coals are low.
Actual cooking time will vary depending on the
position of the meat on the grill and the degree of doneness desired.
Beef Doneness Guide
The best way to determine doneness is to use a
meat thermometer. Always cook ground beef to medium doneness (160 degrees F). If
you don't have a meat thermometer, cook ground beef until the center is no
longer pink and the juices run clear. Test burgers by cutting them in half.
It's perfectly safe to enjoy steaks while
they're still pink in the middle. Use the following guidelines to determine your
preference:
-
Rare - bright red in the center and lighter pink
towards the outside, 140 degrees
-
Medium - light pink in the center and brown
towards the outside, 160 degrees
-
Well done - brown consistently throughout, 170
degrees
Grilling is a low-fat cooking method, because as
the meat cooks, the excess fat drips off the meat and into the fire. Of course
steaks and burgers are the standard grilling favorites, but don't forget about
beef kabobs and ribs! Grilling even gives beef roasts a great smoky flavor.
Simon's Shrimp Low Boil
 
-
3 to 4 gallon pot
-
1 gallon water
-
1 quart beer
-
10lbs red potatoes
-
8 to 12 half ears of corn
-
At least 4 packs of a kielbasa type
sausage
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3 whole onions
-
4 cloves garlic or more to your taste
-
5lbs shrimp
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Spices or favorite low boil mix
Directions:
1)
Put your water and beer in the pot
over high heat.
2)
Add onions, garlic and spices.
3)
Once water is rolling add the
sausage (Cut it into bite size pieces) and cook for ten minutes.
This allows the spices to absorb in the sausage.
4)
Add potatoes and I usually cut in
half to allow for spice soaking. Cook for 15 minutes or until
slightly tender.
5)
Add corn and cook it depending on
whether it’s frozen by directions or, if it’s fresh about 7
minutes.
6)
Add the shrimp and cook five to ten
minutes more.
Notes:
1)
You need a big pot or you will have
to remove all the other ingredients before cooking the shrimp.
With all recipes it’s up to the cook to decide what he likes
best and add more of that to the pot, which would also include
crab if available. This recipe will feed two hungry families.
2)
Now don’t get in a tizzy about the
beer. It’s a must and the alcohol cooks out.
3)
Fresh is always better with corn
and potatoes but its seasonal. Leave the onions whole or you end
up with a paper thin mess.
4)
Spices / I use a mix I came across
many years ago called Swamp Fire. For my taste there is no
better. It’s spicy hot. There are many brands and any are fine
because you can always add pepper corns, red pepper, paprika and
bay leaves by the tablespoon to get the desire spiciness.
5)
Lastly enjoy cooking and have
passion with it. Don’t be afraid to add a spice or ingredient
that you like. Having your friends or family come together and
enjoy a meal is what life is about.
Cocktail Sauce
A dash or two hot sauce /
mix and chill for one hour at least.
GRILLED GROUPER
-
Grouper fillet about 1” thick or
thicker if you like.
-
Garlic Salt, Black Pepper, Lemon Pepper
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Spray oil or Olive Oil
-
Fresh lemon wedges
DIRECTION’S:
1) I prefer using a good
olive oil, but you can use spray oil if you so choose. Coat both sides of the
grouper with the oil and then sprinkle your spices on both sides
liberally. (Lots of cracked black pepper) I let it marinade for
a couple of hours in a plastic bag.
2) Start your Grill; I am a
charcoal man, who also uses wood when I cook. But I have found
if you use a gas grill you can take a small piece of wet hickory
or mesquite and lay in the bottom of your grill on top of the
rocks for a smoky flavor. If this makes you nervous you can use
aluminum pan and place wet wood in it on top of the rocks.
3) Once your grill is ready
and I prefer again to let the coals cook down some, from the
time I start the grill till I put the fish own is usually 1
hour. With a gas grill use the medium heat setting.
4) Cooking time is quick, no
more than 8-10 minutes a side at 1” thick and only turn it over
once. If it looks like the center is not done then move the
fillet off the direct heat for a few minutes. That’s were the
spray oil can come in handy and give the fillet a quick spray
and let it cook a few more minutes. Don’t over cook it, there
nothing worse than dry dish. You might as well make a casserole
with it then.
Notes:
1) I buy my sea fish at a
place in Destin called Sexton’s and I usually buy several large
fillets of grouper, mahi-mahi, cobia or amberjack while I am
getting my supply of shrimp for the summer, the market will sell
you a cooler and pack it with ice for the ride home. Once home
all this can be frozen in bags with water and used all summer
long. A Cajun I worked with in New Orleans showed me how to use
heavy duty freezer bags, (About 2.5 pounds of shrimp in each
bag) and add about a quart of water. The fish fillets you cut to
fit, with less water.
2) I don’t use a lot of
condiments on my fish (Fresh Lemon), I think it’s a waste, but
we all have our own individual taste so have at it. Tarter sauce
or cocktail sauce is good.
3) I also like to use red pepper or
Blacken Spice on occasion when I want it
spicy.
*****For a side dish with
this recipe I like to make a veggie mix and grill it also.*****
VEGGIE MIX
-
2 yellow squash
-
2 zucchini squash
-
2 bell peppers / red and green
-
1 onion
-
1 package of fresh mushrooms
-
1 large bottle of Italian dressing
-
1 cup white wine
-
2 tablespoons garlic
-
1 Fresh lemon or bottled juice is ok
-
Garlic / a tablespoon or two
Directions:
1) Cut veggie’s into pieces
and put in bowl.
2) Add other ingredients.
3) Marinade all day. When
ready to cook drain the marinade. It only takes about 10 minutes
to cook. Or if you like them cruncher then less cooking time.
You should know what your family and friends like and cook it to
their taste.
Notes:
1) Its a very simple recipe.
And it is great on the grill, but can be done in a wok if your
grill is small. I have a special non stick pan with holes (14 X
24) that I brought at a supply store at the mall. It’s perfect
for this kind of cooking.
FRIED SEA FISH
-
Fish fillets (any sea fish works)
-
Zip Lock Bag
-
Quart of Butter milk
-
2 cups Bisquick
-
Swap Fire Seafood Boil, garlic salt and
pepper
-
Half bottle of your favorite cooking
oil. (I don’t like a lot of oil)
-
Fresh lemon cut in wedges
Directions:
1) Cut the fillets in 2 X 2
squares
2) Put in bag with quart of
buttermilk, all day if possible.
3) Take the two cups
Bisquick and add two tablespoons of the Swamp Fire Mix. (More if
you prefer). When it comes to salt and pepper it’s usually by
the teaspoon.
4) Drain off buttermilk and
dredge in dry ingredients.
5) Fry till brown.
6) Serve with lemon wedges.
I
also use this recipe for cooking Calamari (Fried Squid). This
was a favorite while living in Sicily. Have lots of fresh
lemon!!! Add shrimp to this also.
BROILED LOBSTER
Directions:
1) In a large pot add
1-gallon of water and a teaspoon of salt. Once the water is
rolling put the Lobsters in headfirst. Cooking time is 10
minutes, use a set of tongs, and remove them from the water and
set aside. Let them cool enough so you can handle them.
2) Turn your oven broiler on
and line a cookie sheet with foil. The lip on the sheet doesn’t
need to be more than a 1/2 inch high.
3) While the Lobsters are
cooling take a small saucepan and the melt butter, then add the
juice of one lemon, garlic and wine.
4) Cut remaining lemon into
wedges.
5) The fun part now, turn
the lobster over and cut up the tail towards thorax with a pair
of scissors, you want to able to pour or brush the tail meat
with your sauce as its broiling. Then take a dishtowel and put
each claw in it and smack it with a hammer or the backside of a
stout knife to crack the claws.
6) Cooking time is only 10
minutes since you have already pre cooked the lobster by boiling
it. I pour a third of the sauce on the lobsters and put them in
the oven. After 5 minutes I pour another third of the sauce on
the tails and then again when I take it out of the oven.
Notes:
1) I prefer killing my
lobster by boiling them and it also cuts down on cooking time,
if you want to do it the old fashion way then here’s the how
too.
a) Lay the victim on the
cutting board and flatten him out by pressing down about
half way back from the thorax and tail. Hold firmly.
b) Take a large knife at
least a 10” blade and press the point of the knife about 2”
back from the eyes in the center of his body pushing down
and forward between the eyes splitting his body down the
middle. (Now you now why I prefer to boil his butt!!)
c) This way kills
quickly and then the insides may be clean out if you want to
stuff it or take the raw meat from the tails and claws to
make a Newberg or Bisque. You are the cook so you decide
which way is best “bon appetite”.
2) If you want to try
something different and enjoy the taste of the grill then
instead of the broiler you can use your grill.
3) If you prefer another way
is do use the SwapFire Mix and just boil it and you can add
potatoes and corn to it.
LOBSTER
NEWBURG
Directions:
1) You have you choice of
boiling the lobster and taking the meat out or doing the second
way and use the knife. It is really better to use the knife for
this recipe.
2) Sauté lobster meat in
large heavy bottom pan using the olive oil. As soon as the meat
turns red remove and deglaze pan with white wine and add garlic.
3) Add cream and sherry and
other seasonings. I like to shred the lobster meat and then ad
back in to pan. Simmer for 5 minutes on medium low heat stirring
frequently.
4) This is where you want to
add either a cornstarch mixture or a light roux to the pan, so
it will thicken slightly. It’s easier to use the cornstarch, (2
tablespoons cornstarch to 2 Tablespoons water and stir) You will
need to bring the Newburg back to a low boil before add the
cornstarch mixture. Only add about half, you don’t want to over
thicken it. If you do then add more cream and readjust you r
spices.
5) Once you have it complete
the thicken step, pour into a baking dish add the shredded
cheese and bake at 350 till cheese melts. Something else that
cam be added before the cheese is a tablespoon of butter for
added flavor.
6) With this dish I like
only a French or Italian bread to soak of the juice with.
*****For a side dish*****
GARLIC CHEESE GRITS
-
1 Cup cooked grits
-
2 Eggs
-
2 Cups sharp cheddar cheese
-
1 Teaspoon garlic powder or chopped
garlic (Perhaps just a bit more for garlic lovers)
-
1 Stick butter or margarine
-
*Optional a little can of green
chilies.
Directions:
1) Mix ingredients and bake
uncovered at 400 degrees in oven until firm about 30-40 minutes.
2) You can omit the garlic
if you don’t like it.
*****A side dish for those
who love more fried food. This dish helps absorb the grease of fried food.*****
HUSH PUPPIES
-
1 Cup self rising cornmeal
-
½ Cup grated sharp cheddar cheese
-
1 Chopped jalapenos pepper (deseeded)
-
2 Bunches green onions chopped
-
2 Eggs
-
1 12 oz stale beer (Not a cold one,
that’s for the chef)
Directions:
1) Mix with stale beer to
thickness enough to drop from tablespoon into deep fryer.
2) Put on paper towels for
quick drain and they are ready to eat.
*****A side dish if eating
fried fish.******
SLAW
Directions:
Mix all the ingredients and
let sit for 1 hour in frig.
*****Side dish for the
grilled fish if you don’t want the veggies*****
MANDARIN ORANGE SALAD
-
1 Head of Lettuce or bag of leaf style
-
1 Can of Mandarin Oranges
-
1 Batch green onions
-
1 Package of slivered almonds / Toasted
-
Dressing: (Make at least 1 hour ahead
of time)
-
Combine whisk and chill
-
½ Cup oil
-
4 Tablespoons apple cider vinegar
-
2 Tablespoons sugar
-
3 Tablespoons Soy Sauce
-
2 Teaspoons Sesame Seeds
Directions:
1) This isn’t a hard one,
tear your lettuce and layer the oranges and then the toasted
almonds. Can be made as one large salad or individually, pour
the desired amount of dressing on top. Enjoy.
2) I like a little less oil
and I usually us olive oil.
*****For a side dish*****
JALAPENO POTATOES
-
5 Large potatoes
-
1 or 2 Jalapeno peppers
-
1 Package sliced pepperoni, divided
into to piles
-
1 Cup sharp cheddar cheese
-
1/3 cup mayonnaise
-
½ Stick butter or margarine
-
Salt & Pepper to taste
Directions:
1) Peel, dice and boil
potatoes till soft, and then drain.
2) Mix all ingredients to
consistency of thick potato salad (For those who don’t what
potato salad is just mash it good). Spray backing dish and pour
in mixture. Top with second pile of pepperoni and then bake at
350 degrees for 20-30 minutes.
*****For a side dish*****
TOMATO PIE
-
9 Inch pie shell
-
3-4 Tomatoes, peeled and sliced
-
2-3 Tablespoons fresh basil chopped
-
2-3 Tablespoons fresh chives chopped
-
or green onions in a pinch.
-
2 Cups shredded Cheddar/Monterey Jack
cheese
-
½ Cup Mayonnaise
-
¼ cup Sour Cream
Directions:
1) About 1 hour ahead of
time peel and slice tomatoes and put on top of several layers of
paper towels. This takes a lot of the water out of them.
2) Bake pie shell by
directions on box.
3) Mix all other ingredients
and set aside.
4) Once pie shell is finish
browning, add tomatoes layering with salt and pepper. Then
spread you mixture on top and bake at 400 degrees for 30
minutes. I let it cool for about 10 minutes after baking.
5) To always have crisp pie
crust, before baking brush with egg white!
6) This is a great dish in
the summer when you have home grown tomatoes and fresh herbs.
The herbs can usually be purchased year round if you don’t grow
them.
VIDALIA
ONION PIE
-
½ Stick butter or margarine
-
2 Eggs lightly beaten
-
¼ tsp salt and 1/2 tsp pepper
-
½ Cup parmesan cheese
-
3 Medium onions, thinly sliced
-
1 Cup sour cream
-
1 Tablespoon minced garlic
-
3-4 Drops hot sauce
-
9 Inch pie shell
Directions:
1) Sauté sliced onions and
garlic in butter until soft.
2) Mix all ingredients
except cheese
3) Pour onion into unbaked
pie shell and then pour other ingredients and top with cheese.
4) You can elect to brown
pie shell ahead of time if you do don’t for get the egg white to
make it crisper.
*****For a side dish*****
ITALIAN TOMATOES
-
2-3 Tablespoons fresh Basil
-
1-2 Tablespoons fresh Parsley
-
1 Tablespoon minced garlic
-
5 Tablespoons olive oil
-
2-3 Tablespoon Red wine vinegar
-
4 Tomatoes sliced
-
1 Purple onion or Vidalia onion sliced
Directions:
1) Mix liquids and herbs and set aside.
2) Arrange tomatoes and onion in shallow dish
and pour dressing of it, salt and pepper to taste. Put in frig
and let marinate for at least 1 hour.
CHICKEN & SAUSAGE
GUMBO
-
1 whole chicken
-
2 pounds sausage, use either Andouille
for a spicier taste or a good kielbasa or a pound of both.
-
2-4 pounds shrimp (optional)
-
3 pounds okra
-
2 cans tomatoes (28oz size diced)
-
2 large onions
-
1 large bell pepper
-
4-6 stalks of celery
-
4 cloves garlic
-
3 bay leaves
-
Seasoning to taste / I like Tony
Chachere’s Original Creole Seasoning
-
Salt and cracked black pepper
-
¼-teaspoon red pepper
-
Couple of dashes of you favorite hot
sauce
-
1-cup white wine
Directions:
1) Boil chicken in 1 gallon of water (with
1-teaspoon salt &pepper) until tender. Remove chicken and let
cool. Let the stock continue to boil and reduce.
2) While chicken boils you can go ahead and
sauté onion, celery, bell pepper, and garlic with sausage in
large skillet. Sprinkle a little “season” on ingredients while
they are cooking. Add ¼ cup of white wine for deglazing.
3) Shred chicken and add back to pot along
with sautéed ingredients. Add tomatoes, okra, bay leaves,
remaining white wine, red pepper and stir.
4) Now its time to add the seasoning, I
usually start with a ¼ cup and then give it 20 minutes of simmer
on medium-low heat. Then will add additional seasoning if needed
by the tablespoon. Let the gumbo cook for an additional twenty
minute and taste again.
5) The three to four dashes of your
favorite hot sauce go in last.
6) Add the shrimp (which is optional) the
last 10 minutes. You don’t want to cook the shrimp long or they
get mushy.
7) Total time cooking in only an hour, less
if you don’t add the shrimp, this is a recipe that gets better
the more times you cook it.
8) Be creative and try different sausages
or double the amount of chicken, the recipe can be doubled or
tripled, just get you low boil pot out and invite the whole
neighborhood or you coworkers. I like a fresh French bread with
this. It freezes easily also.
RED BEANS & RICE
-
1 lb dried red beans
-
1 1b Kielbasa Sausage or the spicier
Andouille
-
1 large onion chopped
-
½-cup bell pepper
-
2 tablespoons celery
-
2 cloves garlic finely chopped
-
1 bay leaf
-
1-tablespoon parley (fresh if you have
it)
-
½ table spoon red pepper
-
3-4 dashes hot sauce
-
Salt and pepper to taste
Directions:
1) The night before or first thing in
morning, pour beans in bowl and check for rocks. Then rinse with
water. Add enough water to cover beans plus a couple of inches
and let sit for at least 4 hours.
2) Drain water and put beans in deep
1-gallon pot. Add 1.5 quarts water and turn heat to medium high
and bring it to a boil then turn down to medium heat.
3) Sauté onion, bell pepper celery, garlic,
and sausage, when finished sautéing pour into pot with beans,
add remaining ingredients. Put lid on pot and turn down to
simmer for 2-3 hours stirring occasionally. Beans are ready when
soft.
4) Cook rice and serve by pouring beans
over rice.
5) You can substitute the red pepper with
Creole seasoning or use both and adjust to taste.
6) I also use pintos for this recipe and
really like them better.
TEXAS
PINTOS
-
1 pound dried pinto beans
-
3 pounds ground beef
-
1 large onion
-
2 jalapeno peppers diced
-
2 cans Rotel tomatoes (use either
original, hot or mild)
-
1 tablespoon minced garlic
-
1 package of taco seasoning
-
1-teaspoon cumin
-
1-tablespoon sugar
-
1-tablespoon chili powder
-
½-teaspoon salt
Directions:
1) The night before or first thing in
morning, pour beans in bowl and check for rocks. Then rinse with
water. Add enough water to cover beans plus a couple of inches
and let sit for at least 4 hours.
2) Drain water and put beans in deep
1-gallon pot. Add 1.5 quarts water and turn heat to medium high
and bring it to a boil then turn down to medium heat.
3) Brown meat (salt and pepper) and drain
add onion and garlic, cook onion till soft and add ingredients
to beans along with seasoning and diced peppers, canned
tomatoes.
4) Beans can be eaten as a side dish or
over a baked potatoes or hotdogs; this dish is almost like a
chili.
CHALUPAS
-
1 lb dried pintos
-
2 lb pork roast cut into cubes
-
3 cloves garlic minced
-
1 can Rotel tomato
-
1 bell pepper
-
2 onions
-
1-tablespoon cumin
-
3 tablespoons chili powder
-
1-tablespoon oregano
-
1-tablespoon basil
-
½-teaspoon thyme
-
½-teaspoon dry mustard
-
2 teaspoons brown sugar
-
1 package taco seasoning
-
1 small can green chilies
-
1 can enchilada sauce
-
1-tablespoon Worcestershire sauce
-
Salt and pepper to taste at end of
cooking cycle
Directions:
1) The night before or first thing in
morning, pour beans in bowl and check for rocks. Then rinse with
water. Add enough water to cover beans plus a couple of inches
and let sit for at least 4 hours.
2) Drain water and put beans in deep
1-gallon pot. Add 1.5 quarts water and turn heat to medium high
and bring it to a boil then turn down to medium heat.
3) Trim fat from pork roast and cut into
chunks (roughly 3by3 pieces), add salt and pepper to flour and
dust pork with mixture, brown pork in heavy skillet.
4) Add all ingredients to beans and cook
slowly for several hours. As meet gets tender use a couple of
forks and tear it apart.
5) You can add chicken broth as need if
beans get to thick. I have cooked this dish up 6 hours.
6) This dish is served on Fritos corn
chips. For toppings use grated cheese, black olives, sour cream,
green onions and salsa.
7) Its an all in one dish and is a great
comfort food.
Pico De Gallo (Fresh Salas)
-
6 medium tomatoes diced
-
¼-cup fresh chopped cilantro
-
1 medium onion diced
-
1-2 Serrano chili peppers or Jalapeno
-
1-tablespoon olive oil
-
2-tablespoon red wine vinegar
-
Salt and pepper to taste
Mix and chill for a couple of hours
CHICKEN ENCHILADAS
-
3 cups cooked chicken
-
2 cups Monterey Jack cheese with
peppers
-
1 can chopped green chili’s
-
1/3-cup chopped cilantro
-
1 or 2 finally chopped jalapeno pepper
-
½-cup sour cream
-
1 tablespoon Santa Fe Seasoning
-
1 can enchilada sauce
-
1 bottle taco sauce
-
1-package flour tortillas
-
Salt and pepper to taste
Directions:
1) Mix chicken, grated cheese, sour cream,
chopped pepper, chilies, cilantro, and ½ of the can of enchilada
sauce. If the mixture looks dry you can add a little chicken
broth to the mixture
2) Scoop about a half cup into each
tortilla and roll up. In a greased baking dish put the rest of
the sauce. Then lay the enchiladas on top of the sauce in the
baking dish. I use spray oil and coat the top of the tortillas
lightly. Bake uncovered for 30-40 minutes at 350 degrees.
3) While tortillas are baking take a cup of
sour cream and mix with equal amount of salsa for topping. When
I have time I try to make this while the chicken is boiling. The
longer it sits the better it is.
4) Serve the enchiladas hot and you can
also sprinkle grated cheese on top or guacamole.
GUACAMOLE
Directions:
1) Mix all the ingredients and chill for at
least an hour before serving.
MANDARIN PORK ROAST
-
3-4 lb boneless pork loin
-
1 can mandarin oranges
-
1/3 cup chopped green bell pepper
-
1/3 cup chopped red bell pepper
-
1 medium onion, chopped
-
1 tablespoon minced garlic
-
¼ cup apple cider vinegar
-
1-tablespoon soy sauce
-
½-cup chicken broth
-
2 tablespoons Dijon mustard
-
¼-cup brown sugar
-
2-tablespoon cornstarch
-
Salt and Pepper to taste
Directions:
1) Sprinkle roast with salt and pepper and
dust with flour and brown own all sides in skillet, then remove
from pan.
2) Spread mustard over roast and place in
large Pyrex dish and cover with foil and bake at 325 degrees
until tender, about 2.5 hours. (Temp. 155-160 on meat
thermometer)
3) Drain oranges, save juice and mix with
cornstarch, sugar, vinegar, garlic, soy sauce, and broth in a
pan on medium heat stirring constantly until it thickens.
4) Add onion, peppers, and oranges to sauce
and spoon over roast.
5) Bake uncovered at 400 degrees for 15
minutes.
TOMATO AND FETA
CHEESE SALAD
Directions:
1) Mix and chill for 2 hours, serve over
lettuce. Chop fresh basil and sprinkle over each dish.
GRILLED PORK TENDERLOIN
Directions:
1) Mix ingredients and pour over tenderloin
and marinate over night. I like to use a heavy-duty freezer bag.
2) Grill for thirty minutes | 
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