bolognese sauce


the real thing,takes about 4-5 hours from start to finish including prep

1/4 pound pancetta diced
5 cloves garlic
6 Tbsp butter divided
1 onion deiced small
1 carrot diced small1 stalk celery diced small
1 Lb ground beef
1 lb ground pork
2 cups chicken broth
1 cup white wine
1 tsp salt
1 pinch nutmeg
2 Tbsp tomato paste
1 cup whole milk
15 oz can dice tomatoes
fresh ground pepper

put the garlic and pancetta in a mini food processor and process to a paste

melt 2 Tbsp butter in a dutch oven
add the paste and cook about 4 minutes until the fat is rendered
add the vegetables and cook over medium low heat for 15 minutes stiring often so it doesnt brown
add the pork and beef. cook on medium low for 1 hour stiring occasionally until evenly browned
while the meat is browning heat the broth in a saucepan
raise the heat to medium high and stir in the wine
cook 3 minutes
reduce the heat back to medium low and stir in the salt,nutmeg and milk
cook 3 more minutes
dissolve the tomato paste in the hot broth
stir the broth into the sauce
using the food processor puree the tomatoes and stir them in
partially cover and simmer slowly stirring occasionally for 2 hours. If the
uncover and cook 1 more hour. if the sauce looks dry stir in 1/2 cup or so of water
cut the remaining butter into pieces and stir into the sauce
add some fresh ground pepper

serve over papperadelli,bucatini or other thick pasta

makes enough sauce for 2 lbs of pasta

Bacon Wrapped Trout


2 butterflied whole trout
2 Tbsp olive oil
2 Tbsp fresh oregano chopped
1 Tbsp capers rinsed and chopped
3 cloves garlic diced
4 thin lemon slices
juice of 1.2 lemon
4 slices bacon

preheat the oven to 425
in a small bowl mix 1 Tbsp olive oil ,the lemon juice,garlic,oregano and capers with a pinch of salt
spread 1/2 the mixture into each trout
fold the trout back onto itself
place 2 lemon slices on each trout
wrap in bacon
heat 1 Tbsp olive oil in a cast iron skillet
place the trout in the skillet lemon side up and saute 3 minutes
place in the oven and roast 20 minutes or so until done,flipping 1/2 way thru

Trout Veracruz


2 trout filets
1 white onion thinly sliced
3 cloves garlic sliced
2 bay leaves
1/2 jalapeno pepper seeded and thinly sliced
16 oz can diced tomatoes
1 cup fish stock
1/2 cup white wine
1/4 cup capers drained and rinsed
1/4 cup chopped green olives
2 Tbsp oil

preheat the oven to 400
in a saucepan heat the oil
add the onion,garlic,bayleaves and jalpeno
cook 5 minutes over medium heat
add the wine and cook 1 minute
add the tomatoes and fish stock
bring to a boil,reduce heat and simmer 15 minutes
add the capers and olives and simmer 5 minutes more
season the trout with salt and pepper
spoon the sauce over the fish
bake 15 minutes or so until the fish is done

serves 2

Creamed Corn


20 oz frozen corn thawed
1 cup heavy cream
1 cup whole milk
2 Tbsp sugar
1 tsp salt
2 Tbsp flour
1/2 cup or so shredded parmesean cheese
2 Tbsp butter

in a large skillet melt the butter
add the salt,sugar,cream and corn.
cook for a coupl eof minutes
In a small bowl mix the flour into the milk
add to the corn mixtures and continue cooking until it thickens
stir in the cheese

serves 4

Pea Pesto


1/2 lb frozen peas
2 cloves garlic sliced
4 sprigs fresh basil
2 oz pine nuts
1/2 cup grated parmesean cheese
2Tbsp extra virgin olive oil
1/2 cup pasta water

blanch the peas in boiling water for 2 minyte
in a food processor blend the peas,garlic,basil pine nuts and cheese
add the olive oil and pasta water and process to chosen texture

serves 4 over pasta

greek style air fryer chicken wings


based on a bon apetit recipe
zest and juice of 1 lemon
1/2 cup olive oil
1 Tbsp ground black pepper
1/2 Tbsp kosher salt
2 tsp dried oregano
1 Tbsp minced garlic
3 lbs chicken wings

1/2 cup olive oil
juice of 1 lemon
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp ground black pepper

3 Oz crumbles feta

mix the marinade
pour over wings
chill from 4-12 hours

preheat the air fryer to 400
working in batches in necessary air fry for 30 minutes flipping miday
no extra oil needed
while they are cooking whisk the sauce ingredients together

place cooked wings in a bowl pour the sauce over the wings and mix well
sprinkle the feta on top

Black eyed peas


1 lb dry black eyee peas
4 cups chicken broth
1 onion diced
12 oz bacon diced
2mall bunch swiss chard or other greens
1/2 cup honey
1 1/2 tsp dry mustard
3 cloves garlic minced

sift the peas toget rid of any stones or foreign objects
in a large pot add the peas and 6-8 cups hot water
bring to a boil for 2 minutes
cover ban and remove from heat
let sit 1 hour

saute the bacon and onion until bacon is crisp
add the garlic and saute 30 seconds more
add the rest of the ingredients
bring to a boil an simmer with a lid slightly ajar for 1 1/2 -2 hours until the beans are tender

chicken with mushrooms and bacon


8 boneless chicken thighs
12 oz bacon diced
1 cup panko
1/2 tsp black pepper
1/4 cup Parmesan cheese
1 onion diced
3 cloves garlic diced
1 green bell pepper diced
1 lb mushroom sliced
1/2 cup cream
1/2 cup wine
1/2 cup milk
1 cup chicken stock
2 oz cream cheese

mix the panko with the parmesan cheese and black pepper
in a large saute pan cook the bacon until crisp
remove and set aside leaving the bacon grease in the pan

dip the chicken in the milk and then coat with panko/cheese mixture
cook in the bacon grease until done turning occasionally (15 minutes or so)
remove from the pan and set aside in a warm (175 oven)
add the onion,bell pepper and mushrooms to the pan
cook until soft
add the garlic and cook 1 more minute
remove from pan

add the chicken stock,cream and wine to the pan to the pan and cook until the cheese has melted
stir in the bacon and vegetables
add the chicken and simmer until heated thru

serves 4

kimchi soup (jigae)


1 lb pork belly cut into 1/2 inch cubes
1 tbsp oil
1 Tbsp minced garlic
1 Tbsp grated ginger
3 Tbsp soy sauce divided
2 tsp fish sauce divided
1 tsp sesame oil
1 onion thinly sliced
1 cup kimchi
1/4 cup kimchi juice
1/4 cup gochujang (korean red pepper flakes)
1 tsp gochugaru (korean chile flakes) *
1 qt vegetable stock
1 lb firm tofu cut into 1/2 inch cubes
1 baby bok choi roughly chopped

Marinate the pork belly with 2 tbsp soy sauce,1 tsp fish sauce,the sesame oil,garlic and ginger for 10 minutes
heat a stock pot over medium heat with the oil
add the kimchi and saute 5 minutes
add th eonion and saute 5 minutes more,until the onion is soft and translucent
add the pork belly mixture and cook 5 minutes
add the stock and kimchi juice and stir to mix
add the gochujang and gochugaru
bring to a boil
stir in the bok choi and tofu
reduce heat to simmer and cook 10 minutes

serves 4

if you want it hotter add 1 Tbsp flakes instead of 1 tsp. if gochugaru is not available use 1/2 as much red pepper flakes or less since red pepper flakes are 2-3x as hot

horseradish mashed potatoes


5 lbs peeled potatoes
3 bay leaves
2 Tbsp salt
24 oz container sour cream
1 1/2 stick butter melted
4 Tbsp horseradish

place the peeled potatoes in a large pot. cover with cold water
bring to a boil and cook 20 minutes or so until tender
drain and remove bay leaves

use a potato masher or ricer to mash
stir in the remaining ingredients

serves 8