CALIFORNIA PIZZA KITCHEN® CHERRY LIMEADE

California Pizza Kitchen® Cherry Limeade

1/4 ounces Monin Lime Syrup
3/4 ounces Monin Cherry Syrup
6 ounces Limeade

Fill a 14 ounce glass with ice.
Pour ingredients into glass.
Pour into mixing tin, then back into serving glass, to mix. Serve.

CALIFORNIA PIZZA KITCHEN® ORIGINAL BBQ CHICKEN PIZZA

California Pizza Kitchen Original BBQ Chicken Pizza

Source:



California Pizza Kitchen® Original BBQ Chicken Pizza


Makes two 9-inch pizzas
Chicken pieces:
2 boneless/skinless chicken breasts, cut into 1/4 inch cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (CPK uses a spicy-sweet sauce).

For the pizza:
1 basic pizza dough - recipe follows
Cornmeal, semolina or flour for handling
1/2 cup favorite BBQ sauce
2 tablespoons shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 cup small red-onion, sliced into 1/8 inch pieces
2 tablespoons chopped fresh cilantro

BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium high heat until just cooked, 5 to 6 minutes. Do not overcook.

Set aside in the refrigerator until chilled through.

Once chilled, coat the chicken with two tablespoons BBQ sauce; set aside in the refrigerator.

Pizza:
Place a pizza stone in the center of the oven and preheat to 500 degrees for once hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly (about 8 to 10 minutes).

When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface.

Repeat with the remaining ingredients for a second pizza. (The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.)


California Pizza Kitchen Pizza Crust
Source:The California Pizza Kitchen Cookbook
.
1 teaspoon Yeast
2 teaspoons Sugar
1/2 cup plus 1 tablespoon Warm water 105-110 degrees
1 tablespoon Extra virgin olive oil plus 1teaspoon for coating
1 1/2 cup Bread flour, or all-purpose

Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast.

IF USING UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

IF USING USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions.

IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. Lightly oil the ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now but it would be nothing special To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min.

PANERA BREAD® CREAMY TOMATO SOUP

Adding baking soda to the tomatoes keeps the milk from curdling.

Panera Bread Creamy Tomato Soup Recipe

Serves 6

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)

For Croutons
1 Loaf of Asiago Bread (sliced Thick)
Butter

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.

Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.

Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.

Stir the baking soda into the tomatoes.

Add the tomatoes to the milk, and bring just to a simmer.
Remove from the heat and put through a strainer.

Taste and correct seasonings.

Reheat before serving. Top with Asiago Croutons- The More the Better!

Croutons:
Cube Panera Bread Asiago Loaf into 3/4-inch thick slices.
Butter both sides of those slices, then cut the slices into bite-size cubes.
Bake the bread in a 425 degree oven for 15 minutes or until crispy.

LIKE PANERA BREAD CINNAMON CHIP SCONES

These scones are actually better than Panera's. I used a cookie cutter but you can cut pat the dough into a circle and cut the scones into wedges or pat into a rectangle and cut into rectangles to look like Panera's.

Like Panera Bread Cinnamon Chip Scones

Scones
1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter-cubed
1/2 cup heavy cream
1 cup cinnamon chips


Topping
1 tablespoon milk or cream
1 tablespoon granulated sugar
1/2 teaspoon (scant) cinnamon

Topping
Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon together until well mix. Set aside.

Scones:
Mix flour, sugar, baking powder, baking soda and salt in medium bowl.
Cut in butter until mixture resembles course crumbs. Add cream, stir just to moisten.

Fold in cinnamon chips.

Turn dough onto a lightly floured surface. Knead mixture about 6-10 times to incorporate dry crumbs into mixture.

Pat dough out into circle about 1 inch think.

Cut circle into 8-10 even "triangles" wedges.

Places wedges on parchment lined baking sheet about 1 inch apart.

Brush top of scones with milk and sprinkle with cinnamon sugar mixture.
Use a very rounded 1/4 teaspoon for each scone. Use all the cinnamon-sugar mixture.

Bake at 425 degrees 10-12 minutes or until golden brown.
Cool on wire rack 5-10 minutes before serving.

BRENNAN'S BANANAS FOSTER

Brennan's Bananas Foster
Serves 4

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
1/4 cup dark rum
4 scoops vanilla ice cream
4 bananas, cut in half, lengthwise, then halved

Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat on an alcohol burner or on top of the stove, and cook, stirring until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

WHOLE FOOD SPRING SPINACH SALAD WITH CHICKEN

Whole Foods Spring Spinach Salad with Chicken
Source: Whole Foods

Serves 4
Perfect served with crusty bread.

3/4 pound boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 teaspoon Mediterranean seafood seasoning
4 slices cooked bacon, chopped
2 cups sliced button mushrooms
4 cups baby spinach
1/2 cup blue cheese crumbles
1 cup cherry tomatoes, halved
1 cup canned corn, drained
1 small red onion, thinly sliced
Dressing of your choice

Preheat broiler. Place oven rack about 7 inches from heat source. Brush chicken breasts with oil and sprinkle with seasoning. Broil on a baking sheet for about 15 minutes, turning once, until nicely browned and cooked through. Remove from oven and set aside. In a large salad bowl, toss together bacon, mushrooms, spinach, blue cheese, tomatoes, corn and onions. Arrange salad on plates, then cut warm chicken into bite-size strips and place on top. Serve with your favorite dressing.

BIG BOWL SPICY SESAME PEANUT NOODLES

Big Bowl's Spicy Sesame Peanut Noodles
Serves: 4
This sauce, native to Sichuan China, is best made starting from scratch with raw peanuts, and it is best served at room temperature.

2 cups fine peanut oil
1 cup raw blanched and peeled peanuts (available at Chinese markets)
½ cup freshly brewed Chinese black tea
1 tablespoon chopped ginger
6 garlic cloves
1-2 fresh red chili peppers
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons dark soy sauce
2 tablespoons light soy sauce
¼ cup rice wine vinegar
3 tablespoons sesame oil

Heat the peanut oil in a pan to nearly smoking. Add the peanuts, stir once and turn off the heat. Allow to sit about 10 minutes in the oil until the peanuts are a light golden color. Remove the peanuts with a slotted spoon to a food processor and reserve the oil.
Grind the peanuts to a coarse paste. Add ¼ cup of the reserved oil, a splash of the tea, the ginger, garlic, chili peppers, salt and sugar and continue to grind. Add the soy sauces and vinegar and grind some more. Remove to a mixing bowl and stir in the oils by hand. Stir in the remaining tea until the sauce is smooth.

Serve over Chinese egg noodles that have been cooked, drained, run under cold water to stop the cooking, drained again, then tossed with 1 teaspoon of sesame oil per ½ pound of cooked noodles. Use 2/3 cup of peanut sauce for every pound of cooked noodles and serve with a garnish of finely julienned seeded and peeled cucumber

ANDERSON'S PEA SOUP ONION CHEESE BREAD

Andersen's Pea Soup Restaurant Onion Cheese Bread
Buellton, CA
This tasty onion cheese bread is served with Andersen's famous split pea soup.

3/4 cup dry milk powder
2 Tablespoons dehydrated onion
2 Tablespoons granulated sugar
1 1/2 packets dry yeast (3 1/2 teaspoons)
2 1/2 cups water, warm but not hot
8 cups all-purpose flour
4 1/2 teaspoons salt
1/4 cup shortening, softened or melted and cooled
1/2 cup grated Cheddar cheese
3 Tablespoons poppy seeds

Stir dry milk, onion and sugar into 2 1/2 cups warm (not hot) water, then sprinkle with yeast. Let mixture stand for 5 minutes until surface is frothy. Gently stir to moisten and soften all of the yeast.

Sift flour and salt into a large bowl. Stir in the shortening. Combine the liquid mixture with the flour. Add cheese and mix well until dough takes form.

Turn dough out onto a floured board. Knead dough for 5 to 10 minutes or until smooth and elastic. Place into a greased bowl. Cover and let rise in a warm place for 30 minutes.

Preheat oven to 350 degrees F.

Punch dough down and remove from bowl to floured board. Knead the dough lightly, then divide into 3 equal pieces. Shape into loaves, and place on a floured baking sheet. Cover and let rise in a warm place for 30 minutes.

Bake for 45 to 50 minutes or until browned on top. Cool on racks.

CHICKEN CORDON BLEU SANDWICH

Chicken Cordon Bleu Sandwiches
4 servings
Source: Food Network

4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 slices Black Forest ham
8 slices smoked mozzarella
1 baguette
3 tablespoons unsalted butter, softened
3 tablespoons dijon mustard
1 bunch watercress or arugula, tough stems removed

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

PANERA BREAD® WILD BLUEBERRY SCONES

Panera's Wild Blueberry Cream Scones

3 3/4 cups all purpose flour
2 Tablespoons baking powder
3/4 teaspoon salt
1/2 cup sugar
2 1/2 cups heavy cream
1 cup frozen wild blueberries

1/2 cup half and half (for brushing)
1 Tablespoon granulated or coarse sugar

Pre heat oven to 350 degrees.

In a large bowl, combine the flour, sugar, baking powder and salt.
Add the heavy cream and frozen wild blueberries to the dry mixture and combine until a homogenous batter is formed. This step is done best with a wooden spoon.

Place the fairly wet batter onto a lightly floured surface forming a round disc about 10 inches round by 2 inches high.

Using a sharp knife, cut the disc into 10 or 12 triangles.

Lightly brush the triangles with half and half, sprinkle with sugar and place on a cookie sheet.

Place the scones in the oven and bake for approximately 25-30 minutes or until golden brown on top.

Cool 15 minutes before serving.

Variations: substitute blueberries with 1 cup of golden raisins, cranberries,chocolate chips or cinnamon chips. Makes 10-12

MILL CASINO BUTTERNUT AND ACORN SQUASH SOUP

The Mill Casino in North Bend Oregon is on the water of the Coos Bay in an old lumber mill. The casino is 40,000 sq ft and has 4 restaurants. This is there popular butternut and acorn squash recipe.

Butternut and Acorn Squash Soup
Serves: 8 people
Chef: Dan Catanio
Restaurant: The Mill Casino

1 tablespoon unsalted butter
1 onion, diced (about 1 1/4 cups)
1 carrot, diced (about 1/3 cup)
1 celery stalk, diced (about 1/2 cup)
1 clove garlic, minced
3 cups chicken broth
1 cup heavy cream
2 cups cubed butternut squash
1 cup cubed acorn squash
1/2 yellow potato, peeled and diced
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon grated orange zest
1 teaspoon honey

Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5-6 minutes.

Add the broth, squashes and potato. Bring the broth to a simmer and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.

Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a soup consistency. Blend well. Return and simmer. Add the cream and seasonings to taste.

LOS ANGELES COUNTY SCHOOLS CRUMB CAKE (from the 60's)

Here is a stroll down memory lane for my fellow Los Angeles County Schools alumni from the 60's and early 70's. This crumb cake was served at my Junior High (you remember JR High, 7th, 8th and 9th grades?) during the morning break, Nutrition. It was from 10:12 AM-10:24 AM. You could buy Hot Chocolate (.05), Orange Juice (.05), Milk (.06) or this Crumb Cake (.10) which was sold as Coffee Cake back then. Fifteen cents and I was a happy camper with my square of Coffee Cake and the paper(no styrofoam back then) Dixie Hot Cup of Hot Chocolate. Coffee wasn't available on campus other than in the Teachers cafeteria, which was for staff only. There was also a Student Store that sold candy, pop corn and school supplies. Candy wasn't sold until lunch so if hard core sugar was your agenda durng Nutrition you would have to buy a box of Ludens Wild Cherry Cough Drops to hold you over until lunch.

LOS ANGELES CITY SCHOOL OLD-FASHIONED CRUMB CAKE
Source: Los Angeles Times

2 1/2 cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix. Spoon batter into greased 13x9-inch baking pan. Sprinkle with 1/2 cup reserved topping. Bake at 375 degrees 30 to 40 minutes.

OLIVE GARDEN® PARMESAN CRUSTED TILAPIA

Olive Garden® Parmesan Crusted Tilapia

Menu Description
Oven-baked delicate white fish crusted with parmesan cheese. Served with Italian vegetables over angel hair tossed in a light garlic-butter sauce.

6 filets tilapia, approx. 6 ounces each
1 1/4 cups alfredo sauce, homemade or store-bought
8 ounces angel hair pasta, cooked

Fresh parsley sprigs
6 lemon wedges

Tilapia Crusting Mixture
3/4 cup Italian bread crumbs
3/4 cup grated Parmesan cheese
3 Tbsp vegetable oil

Italian Vegetables
4 cups zucchini, cut into 1/4 inch slices and halved
4 cups yellow squash, cut into 1/4 inch slices and halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
1/4 cup extra-virgin olive oil

Tilapia Crusting Mixture
Using a spoon, thoroughly mix all ingredients in a large bowl. Cover and refrigerate until ready to use.

Italian Vegetables
In a large bowl, combine all ingredients and mix thoroughly. Place onto a baking sheet, forming a single layer. Set aside until ready for baking with tilapia.

Parmesan Crusted Tilapia
Preheat oven to 450 degrees F. Place Tilapia fillets in a non-stick, shallow, baking pan. Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish. Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce. Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven. After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter. The vegetables should bake for an additional five minutes, or until tender, and remove from oven. Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.

BJ'S RESTAURANT & BREWHOUSE® BJ'S IRISH ROOT BEER

You may not have BJ's root beer or cream on hand. Use your favorite root beer and non dairy cream in a pinch. It just won't be exactly like BJ's.

B. J.'s Restaurant and Brewhouse® B.J.'s Irish Root Beer

1 ounce Jameson Irish Whiskey
1/2 ounce Baileys Irish Cream
1/2 ounce Bols Butterscotch Schnapps
1/2 ounce cream
13 ounces root beer

Add ingredients into chilled root beer mug in order given. Top with root beer.

THE BERGHOFF RESTAURANT CORNED BEEF AND CABBAGE

Berghoff Restaurant Corned Beef and Cabbage
Serves 8

4 pounds corned beef
2 cloves garlic, smashed
1 tablespoon pickling spices, tied in cheesecloth
Cold water, an needed
1 head green cabbage, corned and cut into 8 wedges
16 small whole, unpeeled red potatoes
2 tablespoons cider vinegar
Salt and pepper
1/4 cup minced fresh parsley, for garnish

In a large, heavy pot, place the corned beef, along with any of its brine, plus the garlic and bag of pickling spices. Cover completely with cold water. (Make sure the pot is large enough that corned beef is covered, with 3 to 4 inches of space remaining below the rim.) Bring to a boil. Decrease the heat and simmer for 2 1/2 to 3 hours. The corned beef is done when an inserted fork come out easily. Remove the meat from the broth and discard the spice bag. Set aside the broth in its pot. Set the meat aside and keep warm.

In the same pot with the broth, add the cabbage wedges, potatoes, and vinegar. Simmer over low heat for 30 minutes, or until the cabbage and potatoes are tender. If needed, add salt and pepper.

Thinly slice the corned beef, cutting against the grain of meat. Serve in soup plates with cabbage wedges and potatoes, and ladled with broth. Sprinkle with parsley and serve.

Using your leftovers from this dish you will be able to make the following!

CABOT CHEESE CHEDDAR ALE SOUP

Cheddar Ale Soup
Makes 6 servings
Source: Cabot Cheese
4 slices bacon
4 tablespoons Cabot Salted Butter
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
1 small bay leaf
1/3 cup King Arthur Unbleached All-Purpose Flour
1 (12-ounce) bottle Harpoon Celtic Ale
2 1/2 cups low-fat (1%) milk
1 (14-ounce) can 99% fat-free chicken broth
1 teaspoon dry mustard
1 pound Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups)
Salt and ground black pepper to taste.


In skillet or microwave, cook bacon until crisp; crumble and set aside.

In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4minutes.

Stir in flour and cook, stirring, about 3 minutes longer.

Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn't scorch on bottom of pan.

Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper.

Serve topped with crumbled bacon.

IRISH SODA BREAD

Irish Soda Bread
This is one of only a few recipes I could find that include Caraway Seeds. If you like Caraway you can add 1-3 Tablespoons to this recipe depending on your taste.

Source: Taste of Home

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/3 cup raisins
3 tablespoons butter


In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. In a small bowl, whisk 1 egg and buttermilk. Stir into flour mixture just until moistened. Fold in raisins.

Knead on a floured surface for 1 minute. Shape into a round loaf; place on a greased baking sheet. Cut a 1/4-in.-deep cross in top of loaf. Beat remaining egg; brush over loaf.

Bake at 375° for 30-35 minutes or until golden brown. Yield: 6-8 servings.

THE BERGHOFF RESTAURANT CORNED BEEF AND HASH

The Berghoff Restaurant Corned Beef and Hash

Serves 8

1 tablespoon canola oil
1 cup diced white onions
1/2 cup thinly sliced scallions
8 cups finely diced cooked corned beef (80% corned beef, 20% fat)
4 cups cooked diced potatoes
Salt and ground black pepper

Preheat the oven to 325 degrees.

In a 12-inch skillet, heat the oil until hot. Over medium heat, sauté the onions until transparanent, 3 to 4 minutes. Remove from the heat and add the scallions.

In a large bowl, stir together the corned beef and potatoes. Add the onion mixture and toss to mix. Season with salt and pepper, and toss again.

Transfer to a deep 3-quart baking dish and bake for 30 to 40 minutes, or until heated through.

Serve with your favorite style eggs.

MCORMICK & SCHMICK IRISH COFFEE

Adjust the Irish Whiskey to your taste and please remember to drink responsibly.

McCormick & Schmick's Irish Coffee

1 Sugar cube or 1 teaspoon of sugar
6-8 oz. Coffee
1 oz. Bushmills Irish Whiskey
1 oz. Fresh whipped cream

In a heated Irish coffee glass or mug, add one sugar cube and coffee. Muddle the sugar with a spoon, and then add Bushmills. Top with fresh whipped cream.

WING STOP® LEMON PEPPER WINGS

Wing Stop® Lemon Pepper Wings
You can use any oil to coat your wings with the seasoning, but why not use a good quality and healthy oil. Feel free to substitue your choice of oil. Also use a god quality seasoning, it will make all the difference.


2 lbs chicken wings
Oil for frying

2 Tablespoons extra virgin olive oil
2 1/2 teaspoons lemon pepper*
1/4 teaspoon garlic granules or powder

Clean and separate wing drummette from flap. Pat dry.
Fry the wings in the shortening at 350 degrees for 10 to 12 minutes or until light golden brown.

While wings are cooking add olive oil, lemon pepper and garlic powder to a large bowl and stir to mix.

When wings are cooked, drain on paper towel briefly. Add hot, cooked wings to oil seasoning mixture. Toss wings to coat evenly.

* Adjust amount to your personal taste.


This is an original recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

MCDONALD'S® SHAMROCK SHAKE

For over forty years this seasonal shake from McDonald's has appeared on the menu at select locations from February through March. If you're not sure where you can find a Shamrock Shake before they are gone for another year try Shamrockshake.com.

McDonald's® Shamrock Shake
2 Cups vanilla ice cream
1-1/4 Cups low fat milk
1/4 Teaspoon mint extract (not peppermint)
8 Drops green food coloring

Using a blender mix all ingredients on high speed until smooth. If necessary, stop blending to stir ingredients and blend again briefly to insure ingredients combine well.

Makes 2 shakes

THE GUMBO SHOP SEAFOOD OKRA GUMBO

The Gumbo Shop's Seafood Okra Gumbo
This make about 6 entrees or 12 appetizers


2 lbs fresh or frozen shrimp, head on about 40-50 count per pound
2 small blue crabs, fresh or frozen
3 quarts water 2 tablespoons cooking oil
1 quart fresh or frozen okra, sliced into ½ inch rounds
2/3 cup cooking oil
1/2 cup all purpose flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
1 teaspoon garlic, finely shopped
1 16oz can chopped tomatoes
2 bay leaves
2 teaspoons salt, or to taste
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon white pepper (or to taste)
1/4 teaspoon cayenne pepper (or to taste)


Peel and de-vein the shrimp, and set aside, covered in the refrigerator. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. Strain, discard the shells and heads and set the stock aside. meanwhile, wash the crabs well under running water, pace in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20-30 minutes. Strain, reserving stock and crabs. When the crabs are cool enough to handle, snap both claws off then break the body in half. Set aside.

In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra and sauté over medium high heat for about 10 – 15 minutes or until all the "ropiness" is gone. The step may take a little longer if fresh okra is used.

Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. Add the flour and, over a medium high fire make a dark brown roux. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and sauté, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes. Add the sautéed okra and cook for 10 more minutes.

Add the crab stock and half of the shrimp stock to the pot. Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. If the gumbo appears too thick, add more stock to adjust. Add salt to taste and adjust the pepper if desired. Add the broken crabs and simmer for about 10 minutes. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Remove the pot from heat.

Serve in large bowls over steamed rice.

MARDI GRAS KING CAKE

King Cake

From the kitchen of David Guas

Chef David Guas, former Executive Pastry Chef at Acadiana and Passion Food Hospitality in Washington, D.C. Now runs DamGoodsweet Consulting Group.
Source: ABC News


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Servings: Over 8
Difficulty: Easy
Cook Time: 30-60 min

This traditional cake is the perfect way to celebrate any occasion with your family.

2 ounces fresh compressed yeast
1 Cup warm milk (105-115 degrees Fahrenheit)
.25 Cup honey
8 ounces bread flour
4 teaspoons salt
4 ounces granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
8 each eggs
1 pound cake flour
1.25 pounds bread flour
8 ounces soft unsalted butter
4 each baby figurine (to hide in each cake)

Egg Wash
1 each large egg
1 Tablespoon milk

Icing
1/2 Cup egg whites
1 1/2 pounds powdered sugar, sifted
1/4 Cup light corn syrup
2 Tablespoons warm water
1/2 teaspoon vanilla extract

Decoration
6 Cups granulated sugar (divided into 3 2-Cup portions)
liquid food coloring (green, gold or yellow, and purple or red + blue)


Dissolve the yeast in the warm milk in the bowl of a mixer. With mixer on low speed, add the honey and 8 ounces bread flour. Mix until soft and smooth. Cover and let rise until it has doubled in volume.

When above has doubled in volume, add the salt, granulated sugar, cinnamon, vanilla and almond extracts, and 8 eggs. Mix in the cake flour and all but a handful of the remaining bread flour. Gradually mix in the butter, adding it in small pieces.
Knead with the dough hook until the dough forms a ball. The dough should not stick to the sides of the bowl and should have a slightly shiny appearance. Adjust the consistency by adding the reserved bread flour if needed.

Place the dough in a greased bowl. Cover with a damp cloth and leave in a warm, dry place for about an hour, during which the dough should double in size. If you are not going to shape the dough within a few hours after it has risen, freeze it to prevent souring.

Turn the dough out onto a floured cutting board. Punch down the dough and divide into four equal pieces. Set three pieces aside.

Take one segment and, on the floured cutting board, roll into an oblong shape, rolling the dough as thin as possible and maximizing the length. Take the wide side of the dough and roll into a long, tight roll, similar in look to a baguette. When the dough is rolled, crimp the edge to the rest of the dough.

Lay the dough down on the floured board. Holding one end, roll the dough with your hands to elongate the dough into a thin rope of consistent diameter (approximately 1 to 1.5 inches). Pull the two ends of the dough together to form a circle or oval, tucking the ends into one another.

Put dough onto sheet pan lined with greased parchment paper. Cover with a damp cloth and leave in a warm, dry place for about an hour. Repeat for each of the other segments of dough.

Variation: You can also make a braided cake with the remaining three segments of dough. For each of the three segments, repeat the steps above, making an oblong shape, rolling the dough tight, and then elongating the dough into a thin rope (diameter approximately 1 inch). Take each of the three segments and pinch together at one end. Hold the pinched end in one hand and braid the three segments, repeating until done. When all of the dough has been braided, join together the two ends to form a circle. Put dough onto sheet pan lined with greased parchment paper. Cover with a damp cloth and leave in a warm, dry place for about an hour.
Preheat the oven to 375 degrees Fahrenheit.

In a small bowl, whisk together the egg and milk for the egg wash. Uncover the dough and brush the tops and sides of the formed dough with egg wash. Bake in 375-degree oven until brown and cooked through, about 25 to 35 minutes.

When each cake comes out of the oven, immediately make a small slit with a paring knife and insert a baby figurine. Cool thoroughly on racks, at least one hour.
While cakes are cooling, make icing. Add .5 cup egg whites and sifted powdered sugar into electric mixer with paddle attachment. Mix on low speed. Once the sugar has been absorbed completely, add corn syrup, water, and vanilla extract. Continue mixing until smooth. Remove from mixer and cover the bowl with a damp cloth until you are ready to glaze the cakes.

To make colored sugars to decorate the cakes, place 2 cups of granulated sugar into each of 3 plastic bags with zipper tops. Into one bag, put four drops of green food coloring, put four drops of gold or yellow into another bag, and four drops of purple food coloring into the last bag. (If you don't have purple food coloring, put 2 drops of red food coloring and 2 drops of blue food coloring onto a spoon and mix with a swizzle stick or straw. Put into the last bag.) Close each bag securely and shake to mix in the food coloring.

Drizzle icing on the cooled cakes. Cover with colored sugar, alternating in 2.5 inch sections with purple, then green, and then fold, repeating until the cake is covered.

CAFE DU MONDE BEIGNETS

I haven't tried this recipe. I am including the notes that were included with the original recipe.
For the Cafe du Monde experience serve with Cafe Au Lait .

Cafe du Monde Beignets
Posted by LladyRusty at recipegoldmine.com - May 9, 2001

Source: gumbopages.com

NOTE: It seems that for home preparation the dough works better in the large quantity given here, enough for about 5 dozen beignets. Don't worry, though ...the dough keeps well under refrigeration for about a week. Just cut off some dough when you want to make beignets - roll it out, cut it up, and fry for about 3 minutes per batch. Don't forget the powdered sugar, lots of it. Or, just invite enough people over to eat all 5 dozen.

1 package active dry yeast
1 1/2 cups warm water (100 to 115 degrees F)
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup vegetable shortening
Oil for deep frying
Confectioners' sugar for dusting (or
burying, depending on taste)

Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes.

Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 1/2 inches by 3 1/2 inches with a sharp knife.

Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degrees F oven until they're all done.

Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.

Servings: 60

RAMOS GIN FIZZ

The Ramos Gin Fizz, the drink of Mardi Gras.
Source: New Orleans online

Ramos Gin Fizz Recipe
3 dashes Lemon Juice
2 dashes Lime Juice
3 dashes Orange Flower Water
1 1/4 oz. Dry Gin (Gordon's)
1/4 of the White of one egg
1 Tbsp Powdered Sugar
3 oz. Milk

Add all ingredients to a cocktail shaker with plenty of ice.
Shake until frothy.
Strain into cocktail glass.

MIMI'S CAFE JAMBALAYA

Mimi's Cafe Jambalaya

Serves 4-6

4 ounces diced red pepper, 1/2 inch
4 ounces diced green pepper, 1/2 inch
4 ounces diced yellow onion, 1/2 inch
8 ounces diced cooked pork, 1/2 inch
8 ounces diced cooked Andouille sausage, 1/2 inch
10 ounces diced chicken breast, ¾ inch
12 ounces peeled shrimp

Sauce:
2 cans diced tomatoes
3 cans tomato sauce
1 can tomato paste
2 cloves garlic diced 1/8"
Creole seasoning (to taste)
Salt and pepper (to taste)

32 oz. cooked penne pasta (or 4 cups cooked rice)

Add 1 oz. olive oil to a large sauce pan and heat to medium heat.
Sautee garlic briefly, add rest of sauce ingredients, season to taste, keep hot.

In large sauté pan heat 1 oz olive oil over medium heat
Add chicken, sauté 1 minute.
Add vegetables, cooked pork and sausage cook 1 minute stirring
Add shrimp, cooking and stirring till shrimp is cooked about 2 minutes
Add 3 cups of hot sauce to meat and veggies, stir till boiling about 2 minute, turn off heat.
Add pasta to remaining hot sauce, stir till well covered.
Divide pasta and sauce mix into 4 large bowls, top with meat and veggies (if rice is used, skip mixing with sauce, place hot rice in bowl, top with sauce, then meat and veggies.)

CARINO'S ITALIAN CHICKEN MARSALA

Carino's Italian Chicken Marsala

Menu description:Sautéed chicken breast with mushrooms and sweet wine sauce. Served with fettuccine or sautéed spinach


1 ounce olive oil
1 cup sliced fresh mushrooms
1/2 teaspoon pepper, salt, garlic granules (or garlic powder)
3 ounces Marsala wine
1/2 cup lemon butter
3 precooked breaded chicken medallions or butterfly 2 chicken breast and cut in half for 4 chicken medallions.

Into a heated saute pan combine oil, mushrooms, salt, pepper and garlic granules, and chicken medallions. Saute these ingredients until well heated and mushrooms begin to darken in color. Add Marsala wine and allow to reduce by 3/4. Remove from heat and fold in lemon butter. Serve over bed of precooked Fettuccine pasta.

Lemon Butter
1lb. Margarine
2lb. Butter
1/4 cup Lemon Juice
1/2 cup White Wine
2 teaspoons Chopped Garlic

Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.

Sauteed Spinach
2 ounces Olive oil 
2 teaspoons chopped garlic
4 cups fresh spinach
salt and pepper to taste

Add olive oil and garlic to a heated saute pan.  Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach slat and pepper.  Toss with olive oil until it becomes warm and starts to wilt.
Place wilted spinach on the side of a plate. 

THE COAST'S TURKEY CHILI

Coast's turkey chili

The Coast's at Shutters
Santa Monica CA

Total time: 3 hours
Servings: 8 to 12
Source: LA TIMES

Note: Adapted from Coast at Shutters on the Beach in Santa Monica. Garnish the chili as desired with shredded cheese, avocado, tortilla chips, sliced green onion, cilantro.

1 dried guajillo pepper
1/2 cup boiling water
1 chipotle pepper (canned and packed in adobo sauce)
2 (28-ounce) cans whole tomatoes
4 teaspoons tomato paste
1 tablespoon oil
1 pound ground turkey
1 1/2 cups diced onion
1 poblano chile, roasted, peeled and finely diced
3 cloves garlic, minced
3 tablespoons plus 1 teaspoon chile powder
1/2 teaspoon red pepper flakes
2 1/2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1 small bay leaf
1 cup tomato soup
Salt
Pepper
3 (15-ounce) cans kidney beans, drained and rinsed
2 (15-ounce) cans pink (or pinto or cranberry beans), drained and rinsed

Garnish:
shredded cheese
avocado
tortilla chips
sliced green onion
cilantro

In a dry skillet heated over high heat, toast the guajillo chile on both sides until darkened and fragrant, about 2 minutes. Remove from heat and place the chile in a small bowl. Pour over the boiling water and keep the chile submerged until it rehydrates and is softened, 10 to 15 minutes.

Pour the chile and water into a blender, along with the chipotle pepper, canned whole tomatoes and tomato paste. Puree the mixture (this might need to be done in 2 batches). Set the pureed chiles and tomatoes aside.

In a 6-quart heavy-bottom pot or Dutch oven, heat the oil over medium-high heat. Add the turkey and cook, stirring frequently, until the turkey is fully cooked, about 10 minutes. Remove the turkey and set aside. Drain the fat, leaving about 1 tablespoon in the pan (the rest can be discarded).

To the same pan, stir in the diced onion and poblano chile, and cook until the onion is translucent, 6 to 8 minutes, stirring frequently. Stir in the garlic and continue to cook until the garlic is aromatic, about 1 minute.

Stir in the chile powder, red pepper flakes, paprika, cayenne, garlic and onion powders and bay leaf. Continue to stir until the spices are aromatic, about 1 minute. Stir in the tomato soup, scraping the bottom of the pan to dislodge any flavoring. Stir the ground turkey back in, then stir in the pureed tomato and chile mixture. Season with 1 teaspoon salt.

Cook the chili at a very low simmer for about 2 hours to develop and marry the flavors. About 20 minutes before the chili is done, stir in the kidney and pink beans to warm through. Taste and adjust the seasonings and flavorings as desired.

Garnish as desired with above suggested garnishes.