Veal Meatballs with Tarragon and Tomato Sauce

 Adapted from a recipe by Craig Claiborne in the book Herbs by Emelie Tolley. Rustic veal meatballs seasoned with tarragon, parsley, and Parmesan, simmered in a fresh tomato sauce and served over pasta. 

 

Veal Meatballs with Tarragon

Ingredients:

1 lb ground veal 

1 Tablespoon butter

3/4 cup finely chopped onion

2 cloves garlic, pressed

1/2 cup fine fresh breadcrumbs

3 teaspoons finely chopped fresh tarragon on 1 heaping teaspoon dried

1/4 cup chopped parsley

1/4 teaspoon nutmeg

1 egg. lightly beaten

1/2 cup freshly grated Parmesan cheese

2 Tablespoons heavy cream

1/2 teaspoon each of S &P (more if desired)

1/2 cup all purpose flour

5 cups of tomato sauce (recipe follows) 

Tallow or olive oil and butter (for frying meatballs) 

1 pound of spaghetti or linguine, cooked to the desired degree of doneness

Directions:

Place meat in a bowl. 

In a small skillet, heat the butter and saute the onion and garlic until wilted. Add to the veal in the bowl.

Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream and S&P .

Blend well. Chill to make the meatballs easier to handle.

Shape the meatballs in 20 balls. Dredge lightly in flour, shaking off excess.

Heat enough oil in the skillet, about 1/8 of a inch.

Cook meatballs until browned all over and add to the tomato sauce for 30 minutes.

Serve over cooked pasta.  

Tomato Sauce 

Ingredients:  

2 Tablespoons olive oil

3/4 cup chopped onion

2 cloves garlic, minced

1 28oz can imported tomatoes

1 6 oz can tomato paste (3/4 cup)

S&P to taste

1 1/2 cups water

2 Tablespoons of chopped fresh parsley (we add a 1-2 large springs in the sauce)

1/2 cup chopped fresh parsley 

1-2 bay leaves

1/2 teaspoon dried thyme

Directions:

Heat the oil in a large saucepan or Dutch oven. Add the onion and garlic. Cook until wilted.

Stir the tomatoes, tomato paste, S&P, water. Stir well. 

Add the basil sprig, parsley, bay leaves and thyme.

Simmer for a few minutes and add the cooked meatballs.

Simmer for about 30 minutes.  

 

 

 

 

Poached Salmon with Horseradish Sauce

This elegant poached salmon is surprisingly easy to prepare and perfect for both casual dinners and special occasions. Pairs especially well with Salt and Pepper-Crusted Baked New Potatoes and creamed spinach. 

 

Ingredients for the Horseradish Sauce:

1/4 cup mayo

1/4 cup yogurt (Greek works well)

2 teaspoons horseradish, drained

1 1/2 teaspoons chives (dried works well) 

1 1/2 teaspoons fresh lemon juice

Ingredients for Poaching Liquid:

4 cups water

1/2 cup dry white wine

1 sprig fresh dill 

1 teaspoon peppercorns

1 lemon sliced

1 stalk of celery, chopped in large pieces 

1 carrot sliced or in large chunks

1 side of salmon 

Direction for Horseradish Sauce:

Combine the 5 ingredients. Cover and chill.

Directions for the Poached Salmon:

Combine water and next 6 ingredients in a large saucepan or deep skillet. Bring to a simmer. Cover and let simmer for 10 minutes.

Add the salmon and low simmer for 8 minutes.  Remove from the heat and let stand covered for 8 minutes. 

Remove salmon from skillet and serve with the horseradish sauce.  

 

Laura's Sausage, Mushroom & Swiss Quiche

 

This sausage, Swiss, and mushroom quiche is rich, savory, and perfect for breakfast, brunch, or a light supper.

Ingredients:

1 unbaked deep-dish pie shell

1 pound Jimmy Dean bulk sausage (regular or hot)

8 oz button mushrooms, coarsely chopped

1 Tablespoon butter, if needed

1 to 1 1/4 cups grated Swiss cheese

4 eggs

1 cup half-and half or heavy whipping cream

2 Tablespoons fresh parsley, chopped

1/4 teaspoon dried sage

Pinch of nutmeg

1/2 teaspoon black pepper

Directions:

Preheat oven to 375 degrees.

Partial bake the pie shell for 8-10 minutes, then set aside.

In a large skillet over medium heat cook the sausage until browned and fully cooked, breaking it into small pieces. Drain well on paper towels.

In the same skillet, saute the mushrooms until they release their moisture and begin to brown. Add butter if needed. Cook until most of the liquid has evaporated.

Combine the Swiss cheese, sausage and mushrooms. Spread evenly into the bottom of the pie shell.

In a  large mixing bowl, whisk the eggs, half-and-half or cream, parsley, sage, nutmeg and black pepper. Mix well and pour over the sausage, mushroom and cheese.

Bake for 40-50 minutes or until the center is set. 

Let quiche rest for 10-15 minutes before slicing.  

 

 

 

Martini Shrimp

Elegant and easy.  Martini Shrimp is a retro-inspired shrimp dish with a cocktail-hour twist. Vodka and dry vermouth are simmered into a silky cream sauce with sun-dried tomatoes, garlic, and a touch of cayenne for just the right amount of warmth.

 

 

Ingredients:

1/4 cup olive oil

2 pounds shrimp, peeled

Slap Ya Mama Cajun seasoning 

1 Tablespoon shallots

2 garlic cloves, minced

1/4 cup dry Vermouth

1/4 cup vodka or gin

1/8 teaspoon cayenne pepper

1/2 cup drained sun-dried tomato, coarsely chopped

1 cup heavy cream

1/2 cup Parmesan cheese, grated 

1/2 teaspoon salt

White pepper to taste (about 1/4 teaspoon)

Directions:

Heat the olive oil in a large heavy skillet. Add the shrimp and dust lightly with Slap ya Mama seasoning (not a lot as you add cayenne later). 

Saute the shrimp until pink. Remove to a platter and set aside. 

Add the shallots and garlic to the pan and saute for a few minutes. 

Add the vermouth and vodka/gin, cayenne and sun-dried tomatoes. Cook until the mixture is syrupy and reduced. 

Add the cream, Parmesan cheese, salt and white pepper. Cook until thickened. 

Return the shrimp to the skillet. Cook until heated through.

Serve over pasta.  

 

 

County Captain (Updated Recipe) and a Old Georgia Recipe from 1939

A staple of Southern Junior League cookbooks and long cherished by Southern home cooks.  Country Captain is a classic dish believed to have originated in Savannah, where returning sea captains brought curry and other spices to the United States. This version is my adaptation of several recipes. A favorite of James Beard, it was further popularized by The Joy of Cooking. Country Captain was said to be a favorite of President Franklin D. Roosevelt and General George S. Patton. 

Ingredients:

4 chicken breasts

S&P

All-purpose flour

3-4 Tablespoons olive oil

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced or pressed

1-1/2 teaspoons Madras curry powder 

1 teaspoon thyme

1 Tablespoon tomato paste

1 Tablespoon all-purpose flour

1 14 oz can whole tomatoes, crushed into pieces, reserve the juice

1 cup white wine

1-2 Tablespoons brandy 

3 Tablespoons dried currents (or raisins), plumped in hot water then drained 

Toppings: sliced toasted almonds, chopped parsley

Directions:

Rinse and dry the chicken and season well with S &P. Dust the chicken lightly with flour. In a large skillet or Dutch oven heat the olive oil and saute the chicken until it is golden brown, turning frequently so all pieces are done. Do two batches if necessary. Don't crowd the skillet  or the chicken will steam and not brown.  When done, remove the chicken to a plate and set aside.

In the same skillet, saute the onions and green bell pepper until softened and slightly browned. Add the garlic and cook for one minute. 

Add the curry powder, thyme, salt, pepper and cook for a minute or so, allowing the spices to bloom. Then add the tomato paste and flour, stirring to incorporate. Cook for a additional few minutes, then add the wine, brandy and crushed tomatoes. Stir well and simmer for 10 minutes. Add the currents (or raisins), the chicken and simmer for 30 minutes. Make sure not to over cook the chicken. If you need to thin the sauce add some of the reserved tomato juice. 

When the chicken is cooking, carefully brown almonds in a small skillet. Set aside.

Plate the chicken on top of some white rice and sprinkle with toasted almonds and chopped parsley. 

 

Country Captain From Georgia in 1939

Mrs Brad Dye, Jr,  From Southern Sideboards, Mississippi Junior League of Jackson, Mississippi.

This recipe was given to President Roosevelt at Warm Springs, Ga. It was President Roosevelt's favorite, so Daisy Bonner went to Washington to show the chef how to make it. My mother received this recipe from Mrs. Melville Dye, Roosevelt's secretary when he was a Warm Springs, Georgia, December 21, 1939.  

Ingredients:  

1 (3 lb) hen, or larger 

2 medium onions, diced

1 large green pepper, diced

1 clove garlic, minced

2 Tablespoons butter

2 (16 oz) cans stewed tomatoes

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon powdered thyme

1 teaspoon curry powder

4 ounces slivered blanched almonds, toasted

1/2 cup raisins or currants

Directions:

Stew hen in seasoned water, remove meat from bone and cut into bite-sized pieces. Saute onions, green pepper and garlic in butter. Add tomatoes and cook 10 minutes. Add salt, pepper, thyme and curry powder. Cook 5 minutes longer. Pour sauce over chicken and bake 45 minutes at 325 degrees. When ready to serve, add almonds and raisins. May be prepared ahead. Freezes well. Serve with brown or wild rice. Serves 12. 

 

 

 

Linguine with White Clam Sauce

 

This recipe started as a version of The Old Spaghetti Factory’s Original Clam Sauce—but we’ve updated it with a few seasoning. It comes together in under an hour and is perfect over linguine or spaghetti.

Ingredients:

6 tablespoons butter

3 garlic cloves, minced

1 medium onion, chopped

3 celery stalks, finely diced

3 tablespoons all-purpose flour

4 (6-ounce) cans chopped clams, drained

1/4 teaspoon ground thyme (or dried thyme)

1/4 teaspoon cayenne pepper

3 cups half-and-half

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup dry white wine or Vermouth 

1/2 cup grated Parmesan cheese

1/4 cup chopped curly parsley

3/4 pound linguine or spaghetti, cooked and drained

Directions:

In a Dutch oven over medium heat, melt the butter. Add the garlic, onion, and celery and sauté until softened and fragrant, about 6–8 minutes.

Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste (you’re making a light roux).

In a separate saucepan, combine the reserved clam juice, half-and-half, thyme, cayenne, salt, pepper, and white wine. Heat until steaming—

Slowly ladle the hot half-and-half mixture into the roux, whisking as you go to keep the sauce smooth. Continue cooking, stirring often, until the sauce thickens, about 4–6 minutes.

Stir in the Parmesan until melted. Add the chopped clams and stir gently just until warmed through, 1–2 minutes.

Spoon the sauce over the cooked pasta. 

Garnish with parsley and serve immediately.

 

Poppy-Seed Chicken Casserole

 

Classic 80's Mom vibe comfort food; updated! Vermouth and mushrooms give it a more elegant, savory note, and rotisserie chicken makes it weeknight-easy.

 

 

Ingredients: 

1 rotisserie chicken 

1 can of cream of chicken soup

1 cup sour cream

1/4 cup vermouth (or white wine)

1 (4 oz) jar of sliced mushrooms, drained and reserve a splash of mushroom juice

S&P to taste  (1/4 teaspoon of each)

1 1/2 sleeves of crushed Ritz cracker 

4 Tablespoons butter, melted

1-2 Tablespoons poppy seeds

 

Directions: 

Preheat oven to 350.

Cut chicken into large pieces and place in greased casserole dish. A 7x11 dish is perfect. Combine soup, sour cream vermouth, mushrooms, mushroom juice from jar, S&P. Pour over chicken.

In another medium sized bowl, crush the Ritz crackers and stir in the melted butter. Mix in poppy seeds and spread the cracker mixture over the chicken.

Bake 30 minutes, uncovered until bubbly.

 

 

 

Grilled Molasses Flank Steak with Spicy Cherry Salsa

 Adapted from Southern Living.

 

 

 

Molasses Marinade:

Ingredients:

1 (2-3lb) flank steak, scored

3/4 cup molasses

1/3 cup soy sauce

1/4 cup olive oil

1/4 cup lemon juice

1 Tablespoons Worcestershire sauce

1 Tablespoons fresh ginger, grated or finely chopped

3 cloves garlic, minced

1 teaspoon crushed red pepper

S & P

Directions: 

Place ingredients except for flank steak in a medium bowl and mix well,  

Score the flank steak and place in a large zip-lock baggie. Pour marinade over the flank steak and seal the baggie. Place on a sheep pan and marinate in the fridge for 4-12 hours.

Grill until desired doneness. Let rest 10 minutes before carving. Cut diagonally across the grain into slices and garnish with the cherry salsa. 

 

Cherry Salsa:

Ingredients:

1/2 cup red pepper jelly

1 Tablespoon lime zest

1/4 cup fresh lime juice

1/4 teaspoon crushed red pepper, or to taste

2 cups pitted and coarsely chopped fresh cherries  

3/4 cup fresh diced peaches or nectarines (or mix the fruit)

1/3 cup cilantro, chopped 

1/3 cup chopped green onions

Directions: 

Whisk in a medium bowl the red pepper jelly, lime zest, lime juice and crushed dried red peppers.  

Stir in cherries, nectarines or peaches, cilantro and scallions. 

 

 

 

Alabama White BBQ Sauce

Alabama white barbecue sauce is a North Alabama original—a peppery, tangy, mayonnaise-and-vinegar sauce widely credited to Big Bob Gibson Bar-B-Q in Decatur, where it was created in 1925. It’s typically served cool or at room temperature, and it’s especially perfect with smoked chicken. 

 Ingredients:

1 1/2 cups mayo

1/4 cup water (optional for thinning)

1/4 cup white wine vinegar

1 Tablespoon fresh ground black pepper (this is crucial to the recipe)

1 Tablespoon Creole mustard

1 teaspoon salt

1 teaspoon sugar

2 garlic cloves, minced

2 teaspoons prepared horseradish.

Directions:

Combine all ingredients in a medium size bowls.

Whisk thoroughly to combine until the sauce is smooth. Your ant the mayo and vinegar to emulsify.

Chill covered in the refrigerator for at least 30 minutes for all flavors to meld.  

Picadillo

 From The New Cast Iron Skillet. I like to serve this with plantains (frozen international section at your grocer). And split toasted bolillo rolls. 

Comida cubana muy buena y auténtica.

 

Ingredients: 

2 Tablespoons olive oil, divided

1 pound ground chuck

1 medium onion, diced

3 cloves garlic, minced

1/2 green bell pepper, minced

1 jalapeno or Serrano chile, seeds and ribs removed and chopped

3 Tablespoons chili powder

1 Tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 cup beef stock

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1/2 cup dry red wine

1/2 cup golden raisins

1 (15 oz can) red kidney beans, drained and rinsed (optional)

1/2 cup sliced pimento-stuffed green olives

S & P (half teaspoon of salt and 1/4 teaspoon of pepper)

1/4 cup chopped cilantro (optional)

Directions:

In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Brown the beef breaking up lumps for 2 to 3 minutes or until browned. Remove the beef from the skillet and discard the grease. I wipe the pan with a few paper towels.

Add the addition 1 Tablespoon of olive oil to the skillet and cook the onion, garlic, bell pepper and jalapeno or Serrano chile. Cook for a few minutes until the onion is translucent. Add the chile powder, paprika, cumin, oregano, and cinnamon, cook for 30 seconds, stirring constantly.

Return the beef to the skillet and stir in the stock, tomatoes with their juice, tomato sauce, wine and raisins. Bring to a boil over high heat, stirring occasionally, then simmer uncovered for 30 minutes, stirring occasionally.

Add the beans and olives and cook for 15 minutes more. 

Season with S&P. Garnish with chopped cilantro.

Serve over white rice.  

 

 

 

 

German Sauerbraten and Potato Dumplings

A delicious old-world dish from Germany. From Taste of Home. 

Ingredients:

2 teaspoons salt

1 teaspoon ground ginger

1 beef top round or rump roast (about 4 pounds) 

2-1/2 cups water

2 cups cider vinegar

2 medium onions, sliced 

1/3 cup sugar

2 Tablespoons mixed pickling spices

1 teaspoons whole peppercorns

8 whole cloves

2 bay leaves

2 Tablespoons olive oil

14-16 gingersnaps. finely crushed

Directions:

Combine salt and ginger; rub over roast. Place in a deep glass bowl (not metal). In a saucepan combine water, vinegar, onions, sugar, seasonings; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days. Turning twice a day.

Remove roast, reserving the marinade; pat roast dry. In a large Dutch oven brown the roast on all sides in olive oil over medium-high heat.

Strain marinade , reserving half of the onions and seasonings. Pour 1 cup of reserved marinade and reserved onions and seasonings over roast (cover and reserve the remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.

Strain the cooking liquid, discarding the onions and seasoning. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan and bring to a full rolling boil, boil for 1 minute. Add the gingersnaps. Reduce heat; simmer, uncovered, until gravy is thickened. slice roast and serve with gravy.  

 

Potato Dumplings:

3-4 pounds starchy potatoes (russet or Yukon)

2 to 3 eggs  

1/2 to 1 cup all-purpose flour 

Salt to taste (about 1 teaspoon)

1/4-1/2 teaspoon nutmeg

1/4 cup chopped curly parsley

In a large pot, boil potatoes in salted water wit the skins on. Peel and process through a rice (if you don't have a ricer, use the back of a spoon to smash potatoes through a sieve). Let cool completely.

Refrigerate.

The next day, about 30 minutes before the roast is finished, set a large pot of salted water to boil.

To the cooled riced potatoes add eggs and 8 to 14 tablespoons of flour. Also, add salt, nutmeg and parsley. 

Using your hand form the potatoes into balls between the size of golf and tennis balls.

Add the potato balls to the boiling water, but do not let the water continue to boil (keep at a simmer). 

When they float to the top, they are done. About 15 minutes.

Serve with the roast and gravy over the top.  

 

Chopped Salad with Crab and Shrimp and Thousand Island Dressing

Serve this for a summertime lunch or a simple supper, with extra dressing on the side!

 

 FOR THE SALAD: 

1 head Romaine lettuce, chopped

 ½ head to 1 whole head iceberg lettuce, chopped 

1 cup halved yellow cherry tomatoes

 3 whole to 4 whole Roma tomatoes, seeded and diced

 4 stalks celery, diced 

1 whole large or 2 small European cucumbers, unpeeled, diced 

1 whole orange sweet pepper, stem and seeds removed then diced

½ pound to 1 pound cooked shrimp, peeled and deveined and coarsely chopped

½ pounds to 1 pound jumbo lump crab meat 

 4 whole hard boiled eggs, peeled, quartered lengthwise 

Chives, snipped for garnish (optional)

FOR THE THOUSAND ISLAND DRESSING: 

1 cup mayonnaise

 ¼ cups chili sauce

 2 Tablespoons sweet pickle relish

 2 Tablespoons white wine vinegar

 2 teaspoons sugar

 2 teaspoons finely minced white onion

 1 teaspoon Worcestershire sauce

¼ teaspoons salt

Ground black pepper

 

DIRECTIONS: 

For the Thousand Island Dressing:

Combine all ingredients well in a medium bowl. Cover and refrigerate for at least an hour prior to serving to allow flavors to blend. Serve with Crab and Shrimp Chopped Salad.

For the salad:

In a large bowl toss together the lettuces, tomatoes, celery, cucumbers and peppers. Set aside.

In another bowl, toss together the shrimp and crab.

Divide salad among four salad plates or bowls. Top each salad with the shrimp and crab mixture. Arrange quartered eggs around salad. Top with a dollop of dressing. Garnish with chopped chives if desired.

Classic Cuban Ropa Vieja

Ropa Vieja — Spanish for "old clothes" — is one of Cuba's most beloved national dishes. Caribbean soul food. 

 

Ingredients:

2 to 2 1/2 lb flank steak 

1 Tablespoon salt

1 teaspoon black pepper

2-3 Tablespoons olive oil

1 large onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 (14-15 oz) can crushed tomatoes ( or tomato sauce)

1 cup of beef broth or beer (I've used Fosters)

2 Tablespoons tomato paste

2 bay leaves

1/3 cup Spanish olives (include a splash of brine)

2 Tablespoons capers

2 Tablespoons red wine vinegar

1/4 cup chopped cilantro or parsley for garnish

Directions: 

Pat the flank steak dry and season all over with the S & P. Sear and brown in olive oil in a Dutch oven, 3-4 minutes per side. Remove to a plate.

Saute onion and peppers for 6-8 minutes. Add garlic, cumin and oregano and cook for 30 seconds, stirring.

Stir in tomatoes, broth or beer, tomato paste, bay leaves, olives with brine, capers. Simmer for a few minutes. Nestle the flank steak in the pot. Cover and simmer very gently or bake in a 300 degree oven for 2 1/2-3 hours until very fork tender.

Shred the steak with forks. 

Return to pot and simmer uncovered 10-15 minutes to thicken.

Stir in vinegar and cilantro or parsley. Adjust S & P if needed.

Serve with plantains and rice.  

 

Apricot Glazed Salmon and Roasted Broccoli Sheet Pan Dinner

 

Ingredients for the Sheet Pan:

4 salmon fillets

1 large broccoli crown, cut into medium or small florets

3 Tablespoons of olive oil

S & P

Apricot Mustard Glaze:

1/3 cup apricot jam

2 Tablespoons Dijon mustard or Dijon whole grain mustard or a mix

2 Tablespoons lime juice

1 Tablespoon soy sauce

1 Tablespoon freshly grated ginger

2 garlic cloves, pressed or minced

1 Tablespoon of olive oil

1/4 teaspoon red pepper flakes

Directions:

Preheat the oven to 400.

Line a sheet pan with aluminum foil.

Season the broccoli in a bowl with the olive oil and generous salt and pepper and toss well. Add to the sheet pan in an even layer and bake for 10-12 minutes.

While the broccoli is roasting, make the glaze. Combine all ingredients and mix well.

Remove the broccoli from the oven and add the salmon in the center of the sheet pan. Coat the fish with the glaze and roast another 10-12 minutes until the fish is done. 

Toss any pan juices with the broccoli.

Drizzle with lime juice. 

Serve with rice or orzo or couscous.