Monthly Archives: October 2013

Challah and apple poultry stuffing


a nice change from a traditional stuffing. challah is a jewish egg bread

1 lb loaf of day old challah cut into 1″ cubes (or cut fresh challah into cubes,spread on a cookie sheet and bake at 250 for 30 minutes or so until dry)
1 stick butter
1 celery stalk small dice
1 medium onion small dice
1 medium leek (white part only) thinly sliced
1 large granny smith apple,diced
1 Tbsp fresh rosemary,chopped
1 tsp dried thyme
1 tsp dried marjoram
1 tsp ground black pepper
1 14 1/2 oz can chicken broth

in a large skillet melt the butter.
add the onion,celery and leek,saute until just starting to brown (8-10 minutes or so) stir in the herbs and pepper
in a large bowl add the cubed challah and the cooked vegetables . add the chicken broth and stir to mix well and moisten the bread

pour the mixture in to a baking dish.
cover and cook in a 375 oven for 1 hour

serves 4-6


Creole green beans


this is an easy twist for green beans. not spicy at all,if you want spicier add more cayenne

1lb fresh green beans,trimmed
6 slices bacon diced
1 medium onion,diced
1 green bell pepper,diced
2 Tbsp flour
2 Tbsp brown sugar
1Tb worcestershire sauce
1/4 tsp ground black pepper
1/8 tsp cayenne
1/2 tsp yellow mustard powder
16 oz can diced tomatoes

preheat oven to 350
microwave the fresh green beans for 3 minutes. set aside
in a skillet cook the bacon until crisp. remove from the skillet and set aside,leaving the bacon grease behind
add the onion and green pepper to the bacon grease. cook until the onion is translucent
add the flour,black and cayenne pepper,mustard,brown sugar and worcestershire sauce
add the tomatoes and cook over medium head until thickened,stiring constantly
add the green beans and mix well
pour into an oven safe dish,sprinkle the bacon on top and place in oven
cook 20 minutes,uncovered

serves 4




Seafood veracruz


this is an easy mexican recipe for fish. i used black drum fillets but you could use tilapia,snapper or any thin filets

4 black drum fish filets (about 1 lb total) you can use any thin filets like snapper,tilapia etc in place of the drum
1/3 cup flour for dredging
2 Tbsp butter

8 roma (sauce)  tomatoes chopped
3 jalapenos ribs and seeds removed,chopped
1/2 onion diced
1/2 bunch cilantro chopped
1 tsp salt
1/2 tsp garlic powder
1 1/2 tsp dried oregano
1/2 cup chopped green olives
1 Tbsp capers

place the chopped tomatoes and jalapeno in a medium sauce pan
add the oregano,salt and garlic powder. cook over medium heat until the tomatoes break down (about 10 minutes or so)
using an immersion (stick) blender puree the tomatos. if you dont have a stick blender let cool 10 minutes and puree in a regular blender before returning to the sauce pan
add the onions,cilantro,olives and capers and mix well. keep warm while you cook the fish

for the fish
heat 2 Tbsp butter in a large skillet.
dredge the fish in the flour and place into the butter.
cook 3 minutes,flip and cook 2 minutes more or until the fish is cooked through. you may have to cook the fish in 2 batches depending on your skillet size,you dont want to crowd  the fish.

pour the sauce over the fish to serve. serve with rice

serves 4