INGREDIENTS
2 clusters frozen alaskan snow crab per person
1 lb jumbo fresh shrimp
3-4 red potatoes
2 yellow zucchinis
2 large yellow onions
1 beef polish kielbasa
Old Bay seasoning
DIRECTIONS
Wash and slice the zucchinis in 1/2 inch slices. Skin the onions and quarter. Slice the kielbasa into 1-2 inch pieces. Rinse the shrimp and put aside. Quarter the red potatoes. Fill a large steamer pot 1/4 with water. Add 3-4 tablespoons of Old Bay to the water set on burner on high and bring to boil. Add potatoes, onion, kielbasa. Let boil for 8 minutes. Add crab legs and more Old Bay to cover. Cover pot and boil 8 more minutes. Add zucchini and shrimp. Add a little more old bay, cover and boil 5 minutes. The shrimp should be pink throughout. Turn heat off. Remove the crab legs and shrimp and put in a large serving tray. Remove rest of ingredients with a slotted spoon or pour contents into a large strainer. Put the potatoes, onions, and kielbasa with the legs in the serving tray. You can also substitute fresh corn on the cob with the potatoes. Cut the cobs into 3rds and prepare as above.
INGREDIENTS
2 tablespoons vegetable oil
1 beef brisket (3 to 4 pounds), trimmed
1 cup red wine
1 cup Heinz chili sauce
1 cup water
1 envelope Lipton’s Golden Onion Soup dry mix
4 large carrots, sliced diagonally into 1-inch pieces
Handful of chopped fresh parsley leaves
DIERECTIONS
Set the oven at 325 degrees. In a large heavy skillet, heat the oil over medium-high heat. Add the brisket and brown 5 to 7 minutes on a side. Transfer the brisket to a platter and set aside. In a bowl, combine the wine, chili sauce, ketchup, and water; set aside. In an ovenproof enameled cast-iron pot or another heavy pot with a tight-fitting lid, which is just large enough to hold the brisket snugly, line the bottom with heavy-duty aluminum foil, leaving enough overhang to seal over the brisket. Sprinkle half the soup mix on the bottom. Add the brisket and sprinkle with the remaining soup mix. Place the carrots around the brisket. Pour the chili sauce mixture over everything. Sprinkle with parsley. Tightly seal the foil, encasing the meat and carrots inside the packet. Cover the pot, place in the oven, and cook for 3 1/2 hours or until tender when tested with a fork. Transfer the brisket to a cutting board and slice the meat against the grain. Serve with the sauce and carrots.
INGREDIENTS
2 tablespoons vegetable oil
5 lbs bone-in beef short ribs
Kosher salt
2 large heads garlic cut in half cross-wise
1 medium chopped onion
4 ribs celery chopped
2 medium carrots chopped
3 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
DIRECTIONS
Step 1
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Step 2
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Step 3
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Step 4
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 31⁄2 to 4 hours.
Step 5
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
INGREDIENTS
1 whole chicken cut up (4 – 6 lbs) or
1 package of chicken pieces (breasts, thighs, wings, legs)
2 cubes of beef broth or 2 cups of liquid beef broth
Kosher Salt
Pepper
Onion Powder
Garlic Powder
Paprika
DIRECTIONS
Place chicken pieces in a large baking pan. Season well on all sides with the salt, pepper, onion powder, garlic powder, and paprika. Turn oven on to broil and place rake on second level from top (not directly under the burner). Broil chicken until the skin turns dark brown, turn, and broil the other side. When both sides are dark brown (almost black) turn oven to 350 degrees, pour beef broth over the pieces and place the pan in the middle rack. Turn pieces over every 15 minutes until the liquid has almost evaporated from the pan and the pieces are beginning to stick to the pan. The chicken will be “fall off the bone” tender. Serves 4 – 6.
INGREDIENTS
1 pkg yeast
1 cup sour cream
4 cups un-sifted flour
3 egg yolks, well beaten
1/2 lb butter
1/2 cup sugar
pinch salt
Filling:
any flavor jam
raisins
ground nuts
cinnamon
sugar
shredded coconut
DIRECTIONS
Have all the dough ingredients at room temperature. Crumble yeast into cream. Alternately add the flour and the eggs. Cream together butter, sugar and salt and blend thoroughly into the batter. Divide the dough into 4 parts. Wrap each in waxed paper and refrigerate overnight. Roll out each part of dough into a strip 6″ x 1/8″ thick. Spread each with jam and sprinkle all or some of the filling ingredients. Roll up like a jelly roll and cut each roll into 1/2″ slices. Place on greased cookie sheets and bake 375 degrees for 20 – 30 minutes.
INGREDIENTS
30 cherrystone clams
1/4 cup olive oil
2 cloves garlic
4 Tbsp chopped fresh parsley
1/4 cup dry vermouth
black pepper
2 Tbsp butter
DIRECTIONS
Wash and clean clams. Cover and steam open. Heat oil, brown garlic and discard. Add clams, wine, and some steaming liquid, parsley and pepper. Cook 2 minutes. Add butter. Cook and drain 1 lb pasta. Top with clam mixture and serve. Serves 3.
INGREDIENTS
Stir together:
1 egg
1 cup brown sugar, packed
1 tsp vanilla
Stir:
1/2 cup flour
1/4 tsp salt
1/4 tsp baking soda
Add:
1 cup coarsely chopped walnuts
DIRECTIONS
Spread in buttered 8″ square pan. Bake 350 degrees 18 – 20 minutes. Cut in squares.
INGREDIENTS
2 pkgs raspberry gelatin
1 large can fruit cocktail
1/2 pint heavy cream, whipped
large box vanilla wafers
DIRECTIONS
Make gelatin using juice to make 2 cups liquid. When almost jelled, whip gelatin. Fold in whipped cream and add fruit. Line bottom of 9″ spring form pan with cookies and alternate layers of gelatin and cookies ending with gelatin.
INGREDIENTS
8 oz thin rice noodles
3 – 4 Tbsp oil
1/4 cup thinly sliced onion
1 tsp curry powder
1/2 cup sliced bok choy
1 cup bean sprouts
1/3 cup chicken broth
1/2 cup cooked roasted pork
1/2 cup small shrimp
1/3 cup shredded egg roll wrappers
salt and pepper
shredded green onions
dash of sesame oil
pinch of sesame seeds
DIRECTIONS
Soak rice noodles in cold water until they are soft. Drain. Heat 2 – 3 Tbsp oil in wok and pan fry noodles for a few seconds. Set aside. Heat another Tbsp oil and fry onions with curry powder for a few seconds. Add bok choy, bean sprouts and chicken broth. Cover and steam for a few seconds. Add pork, shrimp, and egg roll skins, salt and pepper. Mix with rice noodles. Add sesame oil and heat. Garnish with green onion and sesame seeds. Serves 2 – 3.
INGREDIENTS
1 quart vanilla ice cream, softened
1/2 cup slivered almonds
7/8 oz milk chocolate candy bar
2 Tbsp chopped cherries
1/2 tsp brandy flavoring
1/4 tsp grated orange peel
1/4 tsp grated lemon peel
DIRECTIONS
Stir all ingredients together. Pile into 10 individual muffin pans lined with muffin papers. Freeze until firm. Serves 10.
