Storm the Cassoulet

Mom’s French Meat Stuffing

Ingredients

2 lbs. lean ground beef (or use half pork)

2 large onion, chopped fine

8 stalks celery, chopped fine

2 eggs

parsley

2 tablespoons of Bell’s Seasoning

1 – 2 cans beef broth

1 cup of breadcrumbs  (can substitute rice, stale bread, or crackers)

Directions

Fry the hamburger (dairn fat).  Fry onion and celery.  Put meat, onion and celery into a mixing bowl, and add 2 eggs, parsley, Bell’s Seasoning, beef broth and the breadcrumbs.

Add salt and pepper to taste.

Bake at 350 degrees for 20 minutes

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Frankie’s Shrimp & Pasta Salad

Ingredients:

1 pound large cooked shrimp (16 to 20 shrimp per pound)

1 cup of light mayonnaise

1 teaspoon Dijon mustard or dry mustard

2 teaspoons of fresh lemon juice

½ teaspoon of Worcestershire sauce

1 tablespoon of minced fresh dill

1 tablespoon of celery seed

1 cup minced red onion (1 onion)

1 cup minced celery (6 stalks)

½ box of Ronzoni #32 rings

Kosher salt & freshly ground black pepper, to taste

Method:

Cook the pasta, and peel & remove veins from the shrimp.  Chop the shrimp into pieces.  Whisk together the mayonnaise, mustard, lemon juice, Worcestershire, dill, & celery seed.  Combine with the peeled shrimp. Mix in the onion, celery & cooked pasta.  Serve or cover and refrigerate for a few hours.

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How To Cook Golden, Juicy Chicken Breast on the Stove

per Kitchn

Serves 2 to 4

What You Need

Ingredients
2 boneless, skinless chicken breasts (about 1 pound total)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 tablespoon unsalted butter

Equipment
Measuring cups and spoons
Knife and cutting board
Paper towels
10-inch or larger skillet (not nonstick)
Timer
Instant-read thermometer

Instructions

  1. Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.
  2. Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
  3. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip.
  4. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
  5. Slice and serve. Remove the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.
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BLACK DOG QUAHOG CHOWDER

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INGREDIENTS:

2 ounces salt pork, rind removed (or bacon) & diced
2 cups diced onion
1 cup diced celery
3 cups diced red potatoes (keep skin on)
1 teaspoon dried thyme
1 teaspoon ground black pepper
4 cups shelled quahogs with juice (about 6 pounds in shell) – or sub 4 cans chopped clams
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 quarts whipping cream

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DIRECTIONS:

  1. Sauté salt pork or bacon in a large pot until translucent.
  2. Add the onions and celery and sauté for 5 minutes.
  3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
  4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
  5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced “rue.”
  6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
  7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
  8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
  10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
  11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
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TOP THIS! PIZZA

5 EASY STEPS TO A CRISP TOP THIS! PIZZA

PINPRICK THE CRUST
CHEESE FIRST, THEN THE SAUCE
LESS IS MORE – DON’T OVER TOP
BAKE OR  GRILL FOR 8 – 10 MINUTES
TEST FOR DONENESS

PINPRICK THE CRUST​

​To prevent the crust from bubbling in the oven, pierce it several times with the tips of a dinner fork. These holes will allow air to escape rather than forming bubbles.

CHEESE FIRST … THEN THE SAUCE​

​This is not mandatory but it’s a good tip. The wetter the sauce, the more you should heed this advice. Place sauce on top of the cheese by using a spoon to dollop — or a squeeze bottle to zigzag or spiral.

LESS IS MORE — DON’T OVER TOP​

Very thin crusts such as Top This! should be topped lightly. Use about one cup (5-6 oz.) of cheese per 13″ pizza. Add any other toppings sparingly … a little goes a long way.

​BAKE OR GRILL

In your oven:
Preheat to 450°. Bake directly on the middle oven rack or on a pizza stone (the pizza stone must be 450 degrees or hotter for at least 45 minutes). Cook 8 to 10 minutes. Do not use a pizza pan (even a perforated one), sheet pan or anything else to cook these pizzas.

On your outdoor gas grill:
​Preheat to 450° then turn one half of the grill very low and leave the other side on high heat. Cook pizza on low half of the grill, lid closed, checking often to be sure pizza is getting charred but not burnt. You may need to rotate the pizza to cook it evenly. ​​

TEST FOR DONENESS​

When you think the pizza is done, use kitchen tongs to lift it up about 6-8 inches on one side while still baking or grilling: IF IT BENDS, IT’S NOT DONE.​ Keep cooking until it does not bend.

 

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Homemade Mozzarella Cheese

Ingredients:

1 Gallon of Milk (Not Ultra Pasteurized)

1 1/2 tsp Citric Acid

1/4 Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet

1 teaspoon kosher Salt

Purified or Distilled Water (Make sure water is not tap water.  Cannot use water that has any chlorine in it)

Equipment

Food Thermometer

Knife to Cut Curds

Spoon or Ladle to Stir Curds

5 quart Stainless Steel Pot

Large Stainless steel Colander

Large Glass bowl

Food grade, heat resistant gloves for stretching the curds

Method:

Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved (mix the rennet just before you use it – potency expires in 20 minutes).

Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

Microwave the Curds:  Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

 

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Roasted Potatoes with Montreal Steak Seasoning

Ingredients:
2 lbs baby potatoes, sliced or cut into pieces
1⁄2 thinly sliced onion
1 each red & green pepper, thinly sliced
4 tablespoons McCormick’s Montreal Brand steak seasoning
1⁄4 cup olive oil

Method:
Wash and slice/cut baby potatoes.
Put in roasting pan along with thinly sliced onion and peppers.
Sprinkle with the Montreal Steak seasoning.
Pour oil over top, toss to coat well.
Bake in 400°F oven for approximately 30 minutes, turning once.
Potatoes are done when they are golden brown, with soft centres.

 

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New England Clam Chowder

 Ingredients

1 1/4 pound canned clams, minced, juices reserved

2-3 cups bottled clam juice

2 bacon slices, minced

1 onion, diced

2 tablespoons all-purpose flour

1 bay leaf

1/2 teaspoon thyme leaves, chopped

1 pound potatoes, peeled, diced

3 cups heavy cream or half and half

6 tablespoons dry sherry, or to taste

Salt, to taste

Freshly ground black pepper, to taste

Tabasco sauce, to taste

Worcestershire sauce, to taste

Oyster or saltine crackers, as needed

 Method

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books

 

 

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Knox Blox

Ingredients

3 (1/4 ounce) envelopes unflavored gelatin (Knox)

4 (3 ounce) boxes Jell-O gelatin (any flavor)

4 cups boiling water

Method

 Put Jell-O and Knox gelatin into a bowl.

 Add water and stir until dissolved.

 Pour into 9×13 inch pan. Cool in refrigerator.

 When firm, (4 to 5 hours) cut into squares.

 

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Scrambled Eggs (Bobby Flay)

The secret to Flay’s scrambled eggs is similar to Chef Ramsay’s: he also uses butter, crème fraîche, and chives in his basic soft-scrambled eggs.  The difference, however, is all in the process.

Flay starts by melting equal parts crème fraîche and unsalted butter in a non-stick pan over medium, then adding eggs (that have been pre-whisked in a bowl) and pepper right as it melts. He then continuously stirs, until he gets the soft, small-curd texture of soft-scrambled eggs, and finishes it with kosher salt and chives. Ramsay, by comparison, puts butter and eggs straight into a cold pan and cooks for 3 minutes, 30 seconds on, 30 seconds off, and only adds the salt and pepper and crème fraîche at the very end.

“No salt right until the finish, due to the fact you want people sleek curves on the eggs, and the salt will ruin that.” – Bobby Flay

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