2007 Recipes
January
Crunchy Surprise Chocolate Cupcakes
Serves 8
Ingredients
  • 3 sq. semisweet chocolate
  • 2 sticks butter or margarine
  • 1 1/2 cups chopped dry roasted Virginia peanuts
  • 4 large eggs
  • 1 cup flour
  • 1 3/4 cups sugar
  • 1 tsp. vanilla
  • 1 cup crunchy peanut butter
  • 3/4 cups finely chopped dry-roasted peanuts for topping
    Procedure
    Melt chocolate and butter or margarine in a heavy pan; add peanuts to mixture; combine eggs, flour, sugar, vanilla in medium bowl; stir, but do not beat. Add chocolate peanut mixture, combine, but do not beat. Fill paper lined muffin tins half full; spoon 1/2 teaspoon peanut butter in center of batter; pour enough remaining batter to cover peanut butter. Sprinkle with chopped peanuts. Bake in 325° oven for 25-30 minutes. Yield: Makes 8 large or 10 smaller muffins.
    February
    Sweet Potato Pancakes
    Serves 8
    Ingredients
  • 3 medium sweet potatoes (about 1 pound)
  • 2 eggs, slightly beaten
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sliced green onions
  • 1/2 cup cooking oil
  • crème fraiche or sour cream
  • minced fresh chives for garnish Procedure
    Combine flour, lard, and baking powder.
    Cut or rub the mixture until lard is incorporated and the mixture is crumbly.
    Add the buttermilk and mix until the dry ingredients are moistened.
    Fold in the sweet potatoes and the pecans.
    Pat the dough out until it is ¾ inch thick and cut with a 2 inch round cutter.
    Place on papered or greased baking sheet and bake at 475 for 10 minutes or until lightly browned.
    . Crème Fraiche
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
    Procedure
    Heat whipping cream in a small saucepan over low heat until warm (90-100°). Pour into a small bowl, and stir in sour cream. Cover with plastic wrap, and let stand at room temperature 2 to 5 hours or until mixture thickens. When thickened, cover and chill until serving time or up to a week. Stir before serving.
    March
    Sweet Potato Pancakes
    Serves 8
    Ingredients
  • 3 medium sweet potatoes (about 1 pound)
  • 2 eggs, slightly beaten
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sliced green onions
  • 1/2 cup cooking oil
  • crème fraiche or sour cream
  • minced fresh chives for garnish Procedure
    Combine flour, lard, and baking powder.
    Cut or rub the mixture until lard is incorporated and the mixture is crumbly.
    Add the buttermilk and mix until the dry ingredients are moistened.
    Fold in the sweet potatoes and the pecans.
    Pat the dough out until it is ¾ inch thick and cut with a 2 inch round cutter.
    Place on papered or greased baking sheet and bake at 475 for 10 minutes or until lightly browned.
    . Crème Fraiche
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
    Procedure
    Heat whipping cream in a small saucepan over low heat until warm (90-100°). Pour into a small bowl, and stir in sour cream. Cover with plastic wrap, and let stand at room temperature 2 to 5 hours or until mixture thickens. When thickened, cover and chill until serving time or up to a week. Stir before serving.
    April
    Spanokopita
    Serves 8
    Ingredients
  • 3 4 ounces onion, small dice
  • 6 ounces unsalted butter, melted
  • 24 ounces fresh spinach, cooked and cooled, or frozen spinach, thawed
  • 1 tablespoon fresh mint, chopped
  • 1 pound feta cheese, crumbled
  • 3 eggs, beaten
  • salt and pepper, to taste
  • 1 pound phyllo dough Procedure
    Sauté the onions in 1 tablespoon (15 milliliters) of butter until tender. Remove and cool. Combine the cooled onions, spinach, mint, feta and beaten eggs. Season with salt and pepper and mix well. Spread one sheet of phyllo dough on the work surface; brush with melted butter. Place another sheet of phyllo on top of the first; brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well. Cut the dough into 2-inch (5-centimeter) wide strips. Place 1 tablespoon (15 milliliters) of the spinach on the end of each strip of phyllo. Starting with the end of the dough strip with the spinach, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding the dough, keeping it in a triangular shape, like point-folding a flag. Place the phyllo triangles on a sheet pan and brush with melted butter. Bake at 375ºF (190ºC) until brown and crispy, approximately 20 minutes. Yield: 90 Pieces
    .
    May
    Spinach Salad
  • 12 cups spinach leaves, Salad style
  • 1 1/2 cups Mushroom, Sliced
  • 12 strips Bacon, cooked crisp and broken into pieces
  • 12 Spears asparagus, Peeled, trimmed, blanched
  • 6 egg, hard-boiled, Peeled, diced
  • 1 whole Red onion, Sliced thin into rings.
  • 3 Tomato, Cut into wedges
  • 1 1/2 cups Hot Bacon Dressing
    Procedure
    Arrange spinach, asparagus, and tomato wedges on chilled plates. Top with crumbled egg, bacon, onion rings, and mushrooms. Dress with hot bacon dressing. .

    Hot Bacon Dressing
    Serves 8
    Ingredients
  • 2 ounces Bacon, Diced
  • 1 Tablespoon Shallot, minced
  • 2 teaspoons Garlic, minced
  • 1 cup Chicken stock
  • 1/2 cup vinegar, cider
  • 1 Tablespoon Cornstarch, Dissolved in 3 Tablespoons of water
  • 2 Tablespoons Brown sugar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon chives, minced
    Procedure
    Sauté the bacon in a medium sauce pan until the bacon is crispy. Remove the bacon and reserve. Sauté the onions, garlic, and shallots in the bacon fat until they are soft, but not brown. Add the stock and the vinegar and bring the mixture to a boil. Whisk in the cornstarch slurry. Return to a boil and reduce the heat. Add the brown sugar and simmer about 5 minutes. Remove from the heat and whisk in the Dijon mustard. Before service add the bacon bits and the minced chives.
    June
    Herbed Orzo Salad
    Serves 8
    Ingredients
  • 1 pound orzo
  • 3 tablespoons extra virgin olive oil
  • 8 ounces fresh or frozen green peas
  • 4 ounces celery, small dice
  • 12 ounces plum tomatoes, medium dice
  • 1/2 ounce fresh oregano, chopped
  • 1/2 ounce fresh chives, chopped
  • 1/2 ounce fresh parsley, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 4 tablespoons fresh lemon juice
  • salt and white pepper, to taste
    Procedure
    Cook the orzo in lightly salted boiling water until al dente. Drain in a colander and rise well with cold water. Remove the orzo to a large bowl and drizzle 1 tablespoon (15 milliliters) of olive oil around the orzo and toss well.
    Cook the peas in slightly salted boiling water for 1 to 2 minutes, drain, and rinse with cold water. Toss the peas, celery, tomatoes and orzo together.
    Combine the remaining olive oil with the herbs, garlic, vinegar, lemon juice, salt and white pepper. Pour over the salad and toss gently to combine. Serve chilled.

    Skewered Chicken with Tuscan Salsa
    Serves 8
    Ingredients
  • 12 oz. sun dried tomatoes
  • 1 cup capers
  • 2 jars roasted red peppers
  • 1/2 cup toasted pine nuts
  • 1/2 Tbsp. roasted garlic (1/2 to 1)
  • 1/2 cup olive oil
  • 1 jar pitted Kalamata olives
  • 1 pound Boneless Skinless chicken breast
    Procedure
    Combine the sun dried tomatoes, capers, roasted red peppers, pine nuts, roasted garlic, olive oil and olives. Cut the chicken into 1 inch square cubes and coat with salsa. Thread the chicken onto skewers and grill or sear until done. Top the skewered chicken with the salsa when serving.

    Roasted Vegetable Salad
    Serves 8
    Ingredients
    MARINADE:
  • 4 ounces rice wine vinegar
  • 8 ounces vegetable oil
  • 1 ounce garlic, chopped
  • 2 teaspoons dried thyme
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 6 ounces zucchini
  • 6 ounces yellow squash
  • 12 large broccoli florets
  • 12 large cauliflower florets
  • 24 pieces onion, large dice
  • 12 pieces red bell pepper, large dice
  • 12 mushroom caps, medium
    Procedure
    Combine all ingredients for the marinade and set aside. Cut the zucchini and yellow squash into 1/2-inch (1.2-centimeter) thick semicircles. Blanch and refresh the zucchini, yellow squash, broccoli florets, cauliflower florets, onions and red bell pepper. Drain the vegetables well and combine them with half the marinade. Add the mushroom caps to the marinade. Marinate the vegetables for 30-45 minutes, remove and drain well. Place the vegetables on a hot grill or in a hot oven, turning as needed. The vegetables should brown and char lightly during cooking. Chill the vegetables and season with the remaining marinade.
    July
    Peach Tart
    Serves 8
    Ingredients
  • 2 1/2 pounds Fresh ripe peaches, peeled and sliced thin
  • 4 ounces Granulated sugar
  • 3 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 2 fluid ounces Lemon juice
  • 1 each Pie shell (Use Basic Pie Dough), see recipe, mealy dough, partially baked
  • 1 ounce Unsalted butter
  • 8 ounces Streusel Topping, see recipe Procedure
    Combine the peaches, sugar, cornstarch, salt and lemon juice in a large bowl. Let sit for 15 minutes. Spoon the peach mixture into the pie shell. Cut the butter into small pieces. Dot the filling with the butter. Cover with the prepared Streusel Topping. Bake at 400°F until the filling is bubbling hot and the topping is lightly browned, approximately 45 minutes.
    . Streusel Topping
  • 2 pounds All-purpose flour
  • 2 teaspoons Cinnamon, ground
  • 2 teaspoons Salt
  • 11 ounces Brown sugar
  • 8 ounces Granulated sugar
  • 1 1/2 pounds Whole butter, cold
    Procedure
    Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
    Sprinkle on top of muffins or quick breads prior to baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before use.
    August
    Corn Chowder
    Serves 8
    Ingredients
  • 3 1 large onion, cut into small dice
  • 1 tablespoon ground coriander seeds
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 cup dry white wine
  • 3 cups fresh corn kernels (5 or 6 large ears)
  • 6 cups light chicken stock or low-salt chicken broth
  • 2 cups heavy (whipping) cream 1
  • pint cherry tomatoes, stemmed and quartered
  • 2 cups firmly packed fresh sweet basil leaves, cut into thin strips
  • salt and pepper
    Procedure
    In a very large pot, sauté the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately.
    2006 Recipes
    January
    Sweet Potato Biscuits
    Serves 8
    Ingredients
  • 4 cups Southern Biscuit Flour
  • 2 Tablespoons single acting baking powder
  • 1 1/2 teaspoon salt
  • 1/2 cup lard, chilled and cut up
  • 1 ½ cups buttermilk
  • 1 cup Sweet Potato, cooked, peeled, diced
  • 1/2 cup pecans, toasted and chopped coarsely
    Procedure
    Combine flour, lard, and baking powder.
    Cut or rub the mixture until lard is incorporated and the mixture is crumbly.
    Add the buttermilk and mix until the dry ingredients are moistened.
    Fold in the sweet potatoes and the pecans.
    Pat the dough out until it is ¾ inch thick and cut with a 2 inch round cutter.
    Place on papered or greased baking sheet and bake at 475 for 10 minutes or until lightly browned.
    . Honey Mustard Mayonnaise
    Serves 3
    Ingredients
    Ingredients
  • ¾ cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon style mustard
  • 1 teaspoon prepared horseradish
    Procedure
    Combine all ingredients

    February
    Cajun Eggplant Beignets
    Serves 15
    Ingredients
  • 3 medium eggplant, peeled, diced
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup milk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • ¼ cup raisins
  • ¼ cup pecans, chopped
  • 1 cup powdered sugar
  • oil or fat for frying
    Procedure
    In a stockpot, cover eggplant with cold water.
    Bring water to a rolling boil and cook for about 30 minutes.
    Drain and cool the eggplant.
    In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and nutmeg..
    Add the eggplant, milk, eggs, and vanilla..
    Blend into a soft dough. Add raisins and pecans and drop the dough into hot oil or fat by the heaping tablespoon.
    Cook the beignets until golden on all sides. Drain and serve with spicy honey sauce.

    Spicy Honey Sauce
    Makes 1 cup
    Ingredients
    Ingredients
  • 1 tablespoon cooking oil
  • 3 cloves garlic, minced
  • 2 ounces fresh ginger, grated
  • 1 ½ teaspoons ground cumin
    March
    Hoppin John with Spinach
    Serves 8
    Ingredients
  • 2 pounds black eye peas, frozen or fresh
  • 2 quarts chicken stock
  • 1 ham hocks, smoked
  • 3 bacon slices, chopped
  • 8 ounces Smithfield style ham, Diced
  • 8 ounces onions, chopped
  • chicken stock, as needed
  • 2 cups long-grain rice
  • salt and pepper, to taste
  • 2 cups tomato concasse
  • 1 pound Spinach, stems removed and cut chiffonade
    Procedure
    Cook the beans in chicken stock with ham hock until tender. Drain the peas, reserving the cooking liquid.
    Fry the bacon in a large sauté pan. Add diced ham and fry until slightly browned. Add the onions and cook until tender. Add 28 fluid ounces (840 milliliters) of the reserved cooking liquid from the peas. If there is not enough cooking liquid available, use chicken stock as necessary.
    Stir in the rice and the cooked peas. Bring to a boil, reduce the heat, cover and simmer without stirring until the rice is cooked and the liquid is absorbed, approximately 20 minutes.
    Stir in the tomato concasse and the spinach. Season to taste with salt and pepper.
    .

    Roast Chicken with Apple Glaze
    Serves 4-6
    Ingredients
    Ingredients
  • 1 @4 pound chicken, whole, thawed
  • 1 medium Granny Smith Apple, quartered
  • 1 medium onion, quartered
  • 1 bunch parsley sprigs
  • salt and pepper
  • 1 cup chicken stock 1/2 cup apple cider
  • 1/2 cup cream
    Procedure
    Rinse bird well. Stuff the cavity with apple, onion, and parsley.
    Season the bird with salt and pepper. Place it on an oiled rack in a roasting pan. Add the chicken stock and roast in a pre-heated 325 degree oven for about 1 hour or until the temperature in the deepest part of the breast reaches 160.
    Remove the Chicken to a platter and drain the roasting pan. Separate the fat from the broth left in the pan. Combine 1 cup of broth, the cider and the cream. Bring to a boil and reduce to simmer. Add stock as needed to make enough sauce for use. Season with additional salt and pepper.

    April
    Strawberry Salsa
    Makes 3 cups
    Ingredients
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thin julienne red bell pepper
  • 1 jalapeno pepper, seeded and minced
  • 1 pint fresh strawberries, hulled and sliced
  • 1/4 cup orange juice
  • 1/8 cup lemon juice
  • 1/8 cup extra virgin olive oil
  • salt and pepper
    Procedure
    Combine all ingredients and chill for two to four hours .
    .
    May
    Seared Rockfish with Mushroom Crust
    Serves 4
    Ingredients
    Ingredients
  • 1 1/2 pounds Rockfish or other white fish fillets
  • 2 ounces dried and powdered mushrooms
  • 1 tablespoon vegetable oil
  • salt and pepper
    Procedure
    Wash and trim fillets; remove skin. Season with salt and pepper and coat with mushroom powder. Heat oil in a nonstick pan, and sear fillets, cut side down, until browned. Turn fillets gently and brown on second side.
    .
    JUNE 2006
    Croaker Escabeche
    Serves 4
    Ingredients
  • 4 whole croaker, 2 pounds each, cleaned, scaled, head and tail on
  • 1 cup flour
  • salt and pepper
  • 1/2 cup corn starch
  • 8 strips Surry Bacon, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons shallot, minced
  • 1 teaspoon mustard seed
  • 1/2 cup onion, sliced
  • 1/4 cup cider vinegar
  • 1/4 cup apple cider
  • 1 pound collard greens, fresh
    Procedure
    Remove the stems from the collards. Wash them well and cut into chiffonade.
    Wash the fish well and make 2 cuts on each side. Season the fish with salt and pepper. Combine the flour and cornstarch and dredge the fish in the mixture.
    Cook half the bacon in a skillet until the fat is rendered and the bacon is crisp. Remove the bacon pieces and reserve. Brown the fish on each side. If the fish is very thick, finish cooking in the oven.
    Wipe the skillet clean and render the remaining bacon. Add the garlic and shallots. Cook until just done.
    Add the mustard seeds and the onions. Deglaze with vinegar and cider.
    Add the chiffonade collards and quickly stir to wilt. Remove from the heat. Pour the cooking liquid over the fish and arrange the collards on plates. Top the collards with a fish and sprinkle with the reserved bacon crisps.

    JULY 2006
    Fried Green Tomatoes
    Serves 4
    Ingredients
  • 2 Tomatoes, Very firm
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup flour, seasoned with salt and pepper
  • 2 egg, well beaten
    Procedure
    Slice the tomatoes into 1/2 inch thick slices. Season with salt and pepper. Dredge the tomato slices in flour, then dip them in egg and dredge again in flour Sauté the tomatoes until golden brown on each side.
    .

    Sauté Soft Shell Crab
    Serves 4
    Ingredients

  • 4 Soft Shell Crab
  • 1/2 cup All purpose flour
  • salt and pepper
  • 1/2 cup vegetable oil
  • 2 tablespoons butter
    AUGUST 2006
    Grilled Chicken with Smoked Tomato Sauce
    Serves 4
    Ingredients
  • 4 skinless boneless chicken breast halves, boneless, skinless
  • salt and pepper, to taste
  • 1 teaspoon garlic, chopped
  • 1 tablespoon vegetable oil
  • 8 ounces Smoked Tomato Sauce
  • 4 ounces Diced fresh tomato
  • 1 Tablespoon Minced Thyme
  • 1 teaspoon Minced fresh rosemary
    Procedure
    Trim any excess fat from the breasts. Split each breast into two pieces by removing the small piece of cartilage that joins the halves. Season the breasts with the salt, pepper and garlic. Coat the breasts on all sides with the vegetable oil. Heat and prepare the grill. Grill the chicken breasts until done, turning them to produce attractive cross-hatch markings. Put 2 ounces of Smoked Tomato Sauce on a plate and spread the sauce out to coat the plate well. Remove the chicken from the grill and place on the sauce. Combine the diced tomato, minced thyme, and minced rosemary. Top each breast with a spoonful of the mixture and garnish the plate with a sprig of thyme or rosemary

    Smoked Tomato Sauce
    Makes 1 quart
    Ingredients
    Ingredients
  • 3 tomatoes, peeled
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 1 Tablespoon Black Peppercorns
  • 1 teaspoon garlic, minced
  • 1 tablespoon shallots, minced
  • 3 tablespoons olive oil
  • 6 fluid ounces white wine
  • 12 fluid ounces vegetable stock
  • salt and pepper, to taste
    Procedure
    Soak the rosemary, thyme, and peppercorns in water for about 30 minutes to 1 hour. Cut the tomatoes in half. You will need a wok with a cover and a round rack that fits into the wok. Squeeze the water out of the herbs. Place the tomato halves on the rack, cut side up. Heat the wok very hot and put the in the bottom of the wok. Put the rack, with the tomatoes on it into the wok and cover the wok. Smoke the tomatoes for about 10 minutes. In a medium saucepot, sauté the garlic and shallots in the olive oil until translucent. Deglaze with the white wine and reduce by half. Roughly chop the tomatoes and add them to the pot. Add the stock. Simmer for 25 minutes. For a more elegant sauce, puree the sauce and strain through a fine chinois. Adjust the seasoning with salt and pepper.
    September
    Nicoise Salad
    Serves 6
    Ingredients
  • 4 ounces red wine vinegar
  • salt and pepper, to taste
  • 12 ounces virgin olive oil
  • 12 basil leaves, chiffonade
  • 1 head chicory
  • 6 tomatoes
  • 1 1/2 pounds cucumbers
  • 12 ounces green beans
  • 6 hard-boiled eggs
  • 6 artichokes
  • 12 large romaine lettuce leaves, washed
  • 2 green bell peppers, batonnet
  • 1 1/2 pounds tuna, fresh, grilled and chilled
    Procedure
    Make a vinaigrette dressing using the red wine vinegar, salt, pepper, olive oil and basil leaves. Wash and dry the chicory. Core and cut each tomato into 8 wedges. Peel and slice the cucumbers. Trim and cook the green beans al dente. Peel the eggs and cut into wedges.
    Cook the artichokes. Trim the outer leaves from each artichoke, leaving only the heart. Remove the choke from the heart and cut each heart into quarters. Line each cold plate with two romaine lettuce leaves, then arrange the remaining ingredients artistically. Use the contrasting shapes, colors and textures to create an attractive presentation. At service, whisk the dressing to combine the ingredients and pour approximately 2 1/2 ounces (75 milliliters) over each salad.
    Dijon Mustard Vinaigrette
    Serves 12
    Ingredients
  • 6 fluid ounces cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic, mashed
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 12 fluid ounces olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon sugar
    Procedure
    Combine everything except the olive oil in a bowl. Beat in the oil, by droplets at first, then in a thin stream. This dressing is great on nearly everything. It is simple enough in its flavors to be used on several items in the same meal without making everything taste the same. For a southwestern flavor add 1 tablespoon of ground cumin. Use this for fajitas, for taco salads, and for marinating vegetables for the grill. For a more Florida or Caribbean flavor use lime juice instead of lemon juice. For a more trendy flavor use balsamic or raspberry vinegar instead of cider. There are any little substitutions you can make, just remember to keep the basic recipe and just change one or two ingredients. BR>
    October
    Tangier Crab Soup
    Serves 8
    Ingredients
  • 1 quart Chicken or Fish Stock
  • 3 pounds Canned tomato , Quartered
  • 8 ounces corn kernels
  • 1/2 cup lima bean
  • 1 cup green beans
  • 1 cup peas
  • 1 cup red potato, diced
  • 3/4 cup celery, chopped
  • 3/4 cup onion, diced
  • 3/4 tablespoon Old Bay Seafood seasoning
  • 1 pound Claw Crab meat
    Procedure
    1. Sauté the onions and celery in a little oil. Add the stock, the potatoes, the corn, and the lima beans. Simmer for about 15 minutes.
    2. Add the tomatoes and the remaining vegetables and bring the soup to a boil. Reduce heat to simmer for 30 minutes or until the vegetables are soft.
    3. Add the seasoning and the crab meat and simmer for an additional 15 minutes.
    BR>
    November
    Pan Seared Scallops and Sauteed Spinach
    Serves 4
    Ingredients
  • 2 ounces smoked bacon, diced
  • 1/4 cup diced onion
  • 1 pound sea scallops
  • 1 pound spinach, washed and stemmed
  • 1/2 cup apple cider
  • salt and pepper to taste
    Procedure
    Render the bacon until crisp..
    Add onions and sauté until clear..
    Sear the scallops in the bacon fat, remove from the pan and set aside..
    Add spinach to the pan and stir to coat the leaves with bacon fat.
    Add the cider and braise the spinach for about 5 minutes or until the leaves are bright green and tender.
    Arrange the scallops over the spinach and top each serving with apple salsa
    .

    Apple Salsa
    Serves 8
    Ingredients
    Ingredients
  • 4 Granny Smith apples, small dice
  • 1 teaspoon orange zest, chopped
  • 1 teaspoon lemon zest, chopped
  • 1 teaspoon lime zest, chopped
  • 2 fluid ounces water
  • 1 teaspoon jalapeños, minced
  • 4 tablespoons cilantro, chopped
  • 6 green onions, sliced thin
  • 1 cup cranberry sauce, jellied, canned
  • salt and pepper, to taste
    Procedure
    Combine ingredients and chill well before serving.
    BR>
    December
    Apple-Steamed Oysters
    Serves 1
    Ingredients
  • 6 whole oysters, in shell, cleaned well
  • 2 cups apple cider
  • 1/4 Granny Smith apple, coarsely chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 tablespoon butter
  • 1 tablespoon garlic, minced
  • 1 tablespoon onion, minced
  • 1/2 cup heavy cream
  • salt and pepper
  • 1 tablespoon chives, minced
    Procedure
    Put the apple cider, chopped apple, thyme and rosemary in a wok or similarly shaped pan with a lid. Arrange the oysters on a cake rack that fits in the wok but keeps the oysters out of the cider. Cover the pan and steam the oysters until they pop open but are still plump and moist. Set the oysters aside and strain the remaining liquid through a fine sieve lined with cheesecloth. Repeat if necessary and reserve.
    In a skillet, heat 1 teaspoon of butter or oil and sauté the garlic and onions. Add the heavy cream and a 1/4 cup of the reserved liquid. Simmer until the mixture is thick.
    Remove the oysters from 4 of the shells and add them and their liquor to the sauce. Be careful not to heat the sauce too much after the oysters are added, because the oyster liquor could cause the sauce to break.
    Arrange the remaining two oysters on a plate. Spoon the sauce and oysters over the shells. It’s OK if the sauce spills onto the plate. Garnish with minced chives.
    2005Recipes
    January
    Braised Chicken with Apples and cream
    Serves 8
    Ingredients
    Ingredients
  • 2 1/2 ounces clarified butter
  • 2 3 1/2-pound chickens (1.6kg each)
  • flour for dredging, as needed
  • 12 ounces mirepoix (2 parts diced onion, 1 part diced celery, 1 part diced carrot)
  • 1 garlic bulb, cut in half
  • 1 pint apple cider
  • 1 tablespoon cider vinegar
  • 2 pieces heavy cream
  • 1 pint chicken stock
  • 2 bay leaves
  • 1 sprig fresh thyme
  • blond roux, as needed Procedure
    Season the chicken with salt and pepper and dredge in flour. Brown the chicken evenly in the butter.
    Remove the chicken. Add the mirepoix and garlic to the pan; sauté for 1 minute. Add the cider and vinegar; reduce by half.
    Return the chicken to the pan and add the chicken stock and herbs. Cover and braise until done, approximately 15 minutes. Remove the chicken from the pan. (The breasts and wings will cook more quickly and must be removed before the thigh and leg pieces.)
    Add the cream and Reduce the stock by one half. Use the roux to thicken to a light consistency.
    Strain the sauce,season to taste with salt and pepper. Ladle the sauce over the chicken and serve at once.
    February
    Peanut Brittle
    Serves 6
    Ingredients
    Ingredients
  • 2 1/2 cups Virginia peanuts
  • 1/4 pound butter
  • 1 3/4 cups sugar
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1/4 teaspoon baking soda Procedure
    Combine butter, sugar, lemon juice and water and stir until sugar is dissolved. Continue to cook without stirring until 300 degrees or hard crack stage.
    Remove from heat and stir in Peanuts and baking soda.
    Pour into a greased baking sheet. When slightly cooled pull the edges thin. When completely cool, crack into pieces.
    March
    Spinach and Mushroom Crêpe with Red-Wine and Brown Butter Sauce
    Serves 10
    Ingredients
    CREPES:
  • 2 eggs
  • 4 ounces flour
  • 4 fluid ounces milk
  • 2 ounces butter, melted FILLING:
  • 1 teaspoon unsalted butter
  • 2 portobello mushrooms, medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic, minced
  • 1/2 pound spinach, stemmed RED-WINE AND BROWN BUTTER SAUCE:
  • 1 tablespoon granulated sugar
  • 1 pint red wine
  • 1 1/2 ounces whole butter
    Instructions
    To make the crepe batter, whisk the eggs together. Add the flour and whisk in the milk until smooth. Whisk in 1 tablespoon (15 milliliters) of melted butter. If the batter is too thick, adjust the consistency with water or additional milk.
    Heat a 10-inch (25-centimeter) nonstick pan over moderate heat. Brush it with a portion of the remaining melted butter. Add I fluid ounce (30 milliliters) of batter to the pan. Swirl to cover the entire bottom of the pan with the batter. Cook the crepe until lightly browned, turn and cook for a few seconds on the second side. Remove and reserve. Repeat with the remaining batter.
    In a saucepot, melt the unsalted butter and sauté the mushrooms until soft. Season with salt and pepper, add the garlic and sauté for a few seconds. Add the spinach and cook until wilted. Remove from the pan. Season with salt and pepper.
    Place a portion of the spinach mixture on each crepe and roll the crepes around the mixture (the browned side of the crepe should be on the outside).
    April
    Grits and Cheddar Souffle
    Serves 8
    Ingredients
  • 1 1/2 cups grits
  • 1 1/2 pints water
  • 1 1/2 pints milk
  • 4 ounces unsalted butter
  • salt, to taste
  • 8 ounces sharp cheddar cheese, grated
  • 1/2 teaspoon tabasco sauce
  • 6 eggs, separated
  • 2 teaspoons sugar
  • 2 pounds asparagus, trimmed and blanched
    Procedure
    1. Combine the grits, water, milk, butter and salt in a heavy saucepan. Bring to a simmer and cook, stirring constantly, until thick, approximately 5-10 minutes.
    2. Remove from the heat and stir in 6 ounces (180 grams) of the cheese and the Tabasco sauce.
    3. Whisk the egg yolks together, then stir them into the grits mixture.
    4. Whip the egg whites to soft peaks, add the sugar and whip to stiff peaks. Fold the egg whites into the grits mixture .Cut the tips from the asparagus and dice the stalks. Fold the stalks into the grits mixture.
    5. Pour the souffle into a well buttered 2-quart casserole or souffle dish. Arrange the asparagus tips in a pattern on top of the grits. Top with the remaining 2 ounces (60 grams) of cheese. Bake at 350°F (180°C) until set and browned, approximately 30 minutes.
    Serve immediately
    May
    Crab and Collard Spring Rolls
    Serves 3
    Ingredients
    Ingredients
  • 6 ounces crab meat, picked clean
  • 1/2 cup carrot, julienned 1/2 cup celery, julienned 1/2 cup leek, julienned
  • 2 cups Napa Cabbage, shredded
  • 4 green onion, sliced thin 6 collard leaves
  • 6 spring roll wraps
  • 2 tablespoons Hoisin sauce 2 egg yolk
  • 1 teaspoon water Procedure
    Blanch the carrots, celery and leeks. Toss with the cabbage and green onions. Fold in the crab meat. Combine the egg yolks and the water to make a paste.
    Lay out the six spring roll wrappers with one point towards you. Spread a teaspoon of hoisin in the center of each and dab the edges with the egg yolk glue.
    Lay one collard leaf, picked free of stem and trimmed to size, in the center of each wrap, covering the hoisin sauce.
    Put 2 tablespoons of the crab and cabbage mixture in the center and, begining with the point closest to you, roll the wrapper tightly half way. Fold the ends in and continue to roll making sure the finishing point is well sealed. Fry in deep or shallow fat until browned on all sides.
    .
    June
    Cabbage Salad with Cucumber, Peanuts, and Cilantro
    Serves 10
    Ingredients
  • 1 head white cabbage, cored and shredded
  • 3 tablespoons garlic, minced
  • 2 cups cucumber, seeded and diced
  • 1 cup carrot, shredded
  • 1/2 cup white vinegar
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons jalapeno, minced
  • 1/4 cup vegetable oil
  • 2/3 cup dry roasted peanuts, chopped
  • 3 tablespoons cilantro, minced
    Instructions
    Combine all ingredients reserving 1/2 of the peanuts and cilantro. Refrigerate well Garnish with remaining peanuts and cilantro.
    July
    Pico de Gallo
    Serves 8
    Ingredients
  • 1 cup Roma tomato, diced
  • 1/2 cup white onion, finely chopped
  • 2 Jalapeno pepper, finely chopped
  • 2 tablespoons cilantro, minced
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
    Procedure
    Seed the tomatoes. Dice the tomatoes very fine. Combine all ingredients and chill for about 1/2 hour. Yield: 2 cups

    Zuchini Salsa
    Serves 8
    Ingredients
  • 2 cups tomato, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 1 cup zuchini squash, diced
  • 1/2 cup corn kernels
  • 1 tablespoon garlic, minced
  • 1 tablespoon lime juice
  • 1 jalapeno, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano, fresh
    Combine all ingredients and mix well. Chill for 1 hour before serving.
    August
    Peach and Blackberry Beurre Blanc
    Servings: 6
    Ingredients
  • 1 cup peaches, peeled, diced
  • 1 pint blackberries
  • 1 tablespoon garlic, minced
  • 2 ounces onion, minced
  • 1 tablespoon salad oil
  • 2 tablespoons basil, shredded
  • 2 ounces white wine
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 2 ounces vinegar
  • 4 tablespoons butter, softened

    Instructions
    Heat the vegetable oil in a skillet. Saute the onions and the garlic until clear. Add the white wine and reduce by half. Add the sugar, vinegar and lime juice. Heat to dissolve the sugar. Remove from heat and whisk in butter a knob at a time until the sauce thickens. Add the basil , peaches and blackberies. Adjust seasoning and serve with fish.
    Corn Fritters
    Servings: 6
    Ingredients
  • 2 cups corn, cut from cob and chopped 2 eggs, separated
  • 1/4 cup cream
  • 1/4 cup flour
  • salt and pepper
  • 1/2 cup lard , or vegetable oil
    Procedure
    Beat egg yolks until frothy and combine with cream, flour, salt, and pepper. The mixture should be a light batter. Stir in the chopped corn. Whip the egg whites until stiff. Gently fold into the corn mixture. Drop the batter by spoonfuls into hot fat and fry until golden brown on both sides.
    September
    Peanut Butter 'n Honey Cookies
    Serves 12
    Ingredients
  • 3/4 cup honey
  • 1/4 cup butter or margarine, softened 1 egg
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

    Instructions
    In medium bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter and vanilla. Add flour, salt and baking soda; mix until combined. Drop dough, one tablespoon at a time, onto well-greased baking sheet. Dip fork into flour and press flat on each cookie to form an "x." Bake at 350°F for 10-12 minutes. Remove cookies from sheet and cool on wire rack.
    October
    Dijon Mustard Vinaigrette
    Serves 8
    Ingredients
  • 6 fluid ounces cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic, mashed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 fluid ounce olive oil.
  • 1 tablespoon Italian seasoning
  • 1 tablespoon sugar.
    Procedure
    Combine everything except the olive oil in a bowl. Beat in the oil, by droplets at first, then in a thin stream..

    2004 Recipes
    January
    Rofumo and Apple Cheesecake
    Serves 16
    Ingredients


  • 2 pounds cream cheese
  • 3 whole eggs
  • 2 each egg yolks
  • 1/4 cup heavy cream
  • 1/4 cup flour
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chives, minced
  • 1 cup apples, diced
  • 2 tablespoons butter
  • 1 pound Fontina cheese, smoked
  • 2 each shallots, minced
    • Procedure
    In a mixing bowl combine the first six ingredients. Mix on medium speed for 2 minutes and on high speed for 2 minutes.Saute shallots and apples in butter. Shred the Rofumo (smoked fontina)Combine all ingredients and pour into a buttered spring pan coated with bread crumbs and minced pistachio. Bake in a waterbath at 240 degrees in a conventional (still) oven for 1 hour and 30 minutes. Allow the cheesecake to cool in the water for 1 hour. Chill the cake well before serving.

    February Recipe
    Sweet Potato Bread Pudding
    Serves 12
    Ingredients
  • 6 ounces bread, dried and chopped coarsely
  • 4 whole eggs
  • 2 each egg yolks
  • 1 cup sugar
  • 2 cups sweet potatoes, Cooked, peeled and coarsely diced
  • 2 tablespoons honey
  • 4 cups milk
  • 1 teaspoon cardamom, decorticated
    • Procedure

    Heat the milk and the cardamom and add half the sugar. When the sugar is dissolved, remove the milk from the heat. Whisk the eggs and egg yolks with the remaining sugar until light and ribbony. Combine the milk with the eggs, stirring well to prevent the eggs from cooking. Combine the persimmon and the honey. Toss the bread and the persimmon mixing well. Add the milk mixture and let the bread soak up the milk. Stir and pour into a buttered baking dish and bake at 350 for about 25 minutes or until a knife comes out clean.
    March Recipe
    Spinach and Peanut Dip
    Serves 8
    Ingredients
  • 2 pounds spinach, Washed, with stems removed
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cup onions, chopped
  • 1/2 tablespoon chopped green chilies
  • 1 cup coconut milk
  • 1/2 cup peanuts, chopped fine
    Procedure
    Blanch and drain the spinach. Chop it coarsly and put it aside. Melt the butter in a stockpot. Add the onion and chili and stir as they cook. Do not brown them. Add the coconut milk and peanuts and simmer over low heat for 2 or 3 minutes. Add the cooked spinach and heat through. Use as a side dish or as a dip.
    April
    Asparagus Soup
    Serves 6-8
    Ingredients
    Soup Ingredients
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Leeks, white part only, diced
  • 2 Tablespoons Shallots, minced
  • 1 Celery Stalk diced
  • 1 medium Carrot, peeled and diced
  • 1 teaspoon Garlic, minced
  • 2 Bay Leaves (fresh preferred)
  • 1 ¼ teaspoons Mustard Seeds
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon White Pepper, ground
  • 6 cups Chicken Stock or Vegetable Broth
  • 2 lbs. Asparagus (thin), cut 'into 1 "-2" pieces (tips removed and saved)
  • 2 medium Yukon Gold Potatoes, peeled and roughly chopped
  • 1 ounce Sherry Garnish Ingredients
  • 1 tablespoon Olive Oil
  • 8-10 Shallots, peeled and cut in half Instructions
  • 1. In a saucepan over medium heat, add oil and sweat the leeks, shallots, celery, carrots and garlic for 3 to 4 minutes.
  • 2. Add the asparagus and cook for an additional 4 to 5 minutes, stirring occasionally.
  • 3. Add the chicken stock, bay leaves, mustards seeds, salt, pepper and potatoes. Bring to a boil, reduce heat and simmer for approximately 20 minutes or until asparagus is tender.
  • 4. Remove bay leaves and puree soup thoroughly in blender.
  • 5. Strain through a china cap, return to saucepan over low heat.
  • 6. Stir in Sherry. Garnish Instructions
  • 1. Heat olive oil in a sauté pan. Add shallots and cook until they begin to brown.
  • 2. Blanch asparagus tips in boiling water until crisp-tender.
  • 3. Add shallots and asparagus tips to hot soup, and serve. <

    May Recipe
    Potato and Cabbage Croquettes
    Serves 4
    Ingredients
    Ingredients
  • 1 pound cooked potatoes, mashed
  • 8 ounces cabbage, cooked and shredded
  • 1 whole egg, beaten
  • 4 ounces cheddar cheese, grated
  • Salt and pepper to taste
  • 1 cup all purpose flour, for coating
  • 1 dash nutmeg
  • oil for frying
    Procedure
    Combine all ingredients except oil and flour. Refrigerate for about 1 hour. Shape the croquettes as flat cakes and coat in flour.
    Fry the croquettes in deep fat until they are golden brown.


    June Recipe
    Strawberry Filling For Crepes
    Serves 4
    Ingredients
  • 4 Servings (8 crepes, filled)
  • 1 pint Strawberries
  • 1 cup White Wine (sweet)
  • 1 cup sugar
  • 1 tablespoon butter, melted
  • 1/2 cup Basil, chiffonade >
    Procedure

    Heat the white wine. Add the sugar and simmer until the sugar is dissolved. Meanwhile, cut the strawberries into quarters. Combine the sugared wine and the cut strawberries. Add the basil and stir. Remove from heat and add the butter. Allow to cool.
    Heat 2 tablespoons of butter in a skillet. Add the cooked crepes folded into quarters. Serve 2 crepes over vanilla ice cream and spoon filling over all.
    Or
    Spread crepe flat. Spoon filling into center and roll the crepe around the filling. Serve 2 crepes in a dish and top with more filling. Finish with a dollop of whipped cream.
    >
    July
    Crab and Corn Tart
    Serves 6
    Ingredients
    Soup Ingredients
  • 8 ounces crab -- Lump meat only
  • 2 tablespoons chives -- minced
  • 5 egg
  • 1 pint heavy cream
  • 1 cup corn niblets
  • 1 ounce sherry
  • 3 ounces prosciutto -- sliced very thin
    Instructions
    Pick the crab free of any shell or cartilage.
    Gently combine the crab, corn and chives.
    Beat the eggs and add the cream and sherry
    Butter six ramekin molds and line them with the prosciuto. Divide the crab mixture evenly between the molds and fill each with the cream and egg mixture.
    Bake at 350 for about 30 minutes or until the top is slightly browned and the custard is set. Cool slightly and unmold for service <

    August Recipe
    Peach Fritters
    Serves 10
    Ingredients
    Ingredients
  • 6 peach -- peeled and seeded
  • 1/3 cup sugar
  • 1/3 cup brandy
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 3/4 cups flour, all-purpose
  • 1/2 teaspoon salt
  • 2 egg -- separate out yolks
  • 1 cup milk
  • 2 tablespoons butter -- melted
  • oil for frying
    Procedure
    Cut the peaches into 1 inch thick wedges
    Combine the sugar, brandy and cinnamon.
    Add the peaches and toss to coat.
    Combine the baking powder, flour and salt. Whisk together the egg yolks and milk and stir into the dry ingredients. Stir in the butter.
    Whip the egg whites into soft peaks and fold them into the batter. Dip the peaches into the batter and fry them in hot fat until browned.

    Almond Cream
    Serves 10
    Ingredients
    Ingredients
    1/2 cup Mascarpone cheese
  • 1/4 cuu sugar
  • 1 teaspoon almond extract
  • 1 teaspoon amaretto
  • 1 cup heavy cream
    Procedure
    Combine the moscarpone and sugar in a blender and process until smooth Add the almond and amaretto
    Add the heavy cream 1/3 at a time and mix to combine


    September Recipe
    Roasted Tomato and Basil Soup
    Serves 24
    Ingredients
  • 2 pounds tomatoes -- Roma
  • 1/4 cup peanut oil
  • 2 tablespoons garlic -- minced
  • 2 tablespoons shallot -- minced
  • salt and pepper -- to taste
  • 1 1/2 gallons chicken stock
  • 1 cup tomato paste
  • 2 quarts heavy cream
  • 2 tablespoons basil -- minced
  • 2 tablespoons parmesan cheese
  • 1/2 cup red wine
    Procedure

    In a saute pan heat all but 1 tablespoon of the oil. Saute half the garlic and half the shallots until they are clear. Cool the mixture and use it to season the tomatoes.
    Sprinkle the tomatoes with salt and pepper and roast them at 350 for about 20 minutes or until the skins begin to blister and brown.
    Heat the remaining oil in a stockpot Asute the remaining shallot and garlic. Add the tomato paste and cook for about 3 minutes.
    Deglaze the pan with red wind and add the chicken stock. Reduce by about 1/4
    Process the roasted tomatoes and add them to the soup. Simmer for about 10 minutes.
    Add the heavy crea and heat through. Add the basil and simmer for aabout 10 minutes.
    Sprinkle each serving with a little chees.
    October
    Clam, Mushroom, and Potato Chowder
    Serves 6
    Ingredients
    Ingredients
  • 48 small clams tablespoon butter
  • l medium onion, chopped
  • 1 stick celery. sliced
  • 1 medium carrot, peeled and sliced
  • 8 ounces mushroom chantrells, oyster, or cerimini
  • 8 ounces potato, peeled and sliced
  • 2 pinches chicken stock
  • 1 sprig thyme
  • 1 tablespoon parsley, minced
  • salt and pepper
    Procedure
    Wash the clams well and place them in a large stock pot with 1/2 inch of water.
    Steam the clams until they open. Reserve the liquid. Remove the clams from the shell.
    In a stockpot heat the butter and saute the onion, celery and carrot until soft.
    November Recipe
    White Bean and Sweet Potato Cakes
    Serves 4
    Ingredients
  • 2 tablespoons Canola oil, Or other vegetable oil
  • 1/4 cup onion, minced
  • 1 tablespoon garlic, minced
  • 2 cans Northern Beans, about 15 ounce each
  • 1/4 cup cilantro, chopped 114 teaspoon black pepper 1 Teaspoon salt
  • 5 1/2 Cups sweet potato, blanced and diced
  • 1 teaspoon cumin, ground 112 cup cornmeal
  • 1 egg white
    Instructions
    Saute the garlic andonions in half of the oil. Drain and mash the beans.
    Combine all ingredients except cornmeal and oil.
    Shape the bean mixture into flat cakes and coat with cornmeal Heat remainingoil in a skillet and brown the cakes on both sides.
    December Recipe
    Pumpkin Risotto with Hominy and Apples
    Serves 6
    Ingredients
  • 1 cup pumpkin puree
  • 8 cups chicken stock
  • 1/4 cup olive oil
  • 1/2 cup onion, finely chopped
  • 3 cups Arborio rice
  • 2 tablespoons butter
  • 1 clip hominy, white or. yellow
  • I cup apple, diced
  • 1/2 cup heavy cream Instructions
    Heat the oil in a 3 quart saucepan. Saute the onions until clear but not browned Add the rice and stir coating each grain with oil. Cook until a tiny white spot develops on each grain. Add hot stock a ladle at a time allowing each ladle full to be absorbed by the rice before adding the next. Stir the rice frequently to develop a creamy texture. In a saute pan heat the butter and saute the hominy and apple. When the rice is creamy add the pumpkin and stir to incorporate. Add the hominy apple mixture and stir to incorporate. Add the cream just before serving.
    2003 Recipes
    January's Recipe
    Virginia Brunswick Stew
    Makes 2 Gallons
    Ingredients
  • 3 slices of bacon, diced
  • 1 pound cubed pork
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 quart chicken stock
  • 1 whole (about 4 pounds)chicken including neck and giblets but not the liver.
  • 1/2 cup sliced carrots
  • 2 bay leaves
  • 1 cup lima beans
  • 1 cup white corn kernals
  • 3 pounds Roma tomatoes, diced
  • salt and black pepper to taste
    • Procedure
    Cook the bacon in a stockpot until the bacon is crispy and the fat has melted. Brown the cubed pork in the bacon fat. Add the onions and celery and saute until the vegetables begin to clear. Add the chicken stock, the chicken, and enough water to cover the chicken. Add the remaining ingredients and simmer for at least 2 hours. Remove the chicken from the pot and allow to cool slightly. Remove the leg quarters and wings. Return the legs and wings to the pot and continue to simmer for an additional 2 hours. Remove the breast meat from the bones and coarsly chop the meat. Return the breast meeat to the pot and simmer for an additional hour. The stew should cook until the limas, potatoes and corn have spun off enough starch to thicken the stew.


    February's Recipes
    Crab and Sweet Potato Soup
    Makes 2 Gallons
    Ingredients
  • 1 teaspoon butter
  • 1 teaspoon shallots, minced
  • 1/2 pound Virginia lump crab
  • 1 teaspoon chives, minced
  • 2 slices bacon, diced
  • 1/2 cup diced onion
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1 medium Granny Smith apple, peeled, cored and diced
  • 2 1/2 pounds sweet potatoes, peeled and diced
  • 1/2 tablespoon tarragon
  • 1/2 tablespoon oregano
  • 1 1/2 quarts chicken stock
  • 1 quart heavy cream
    • Procedure
    Heat the butter in a small sauce pan. Add the 1 teaspoon of shallots and saute until clear. Add the crab and toss t heat through. Add the chives and toss again. Reserve for service.
    In a stockpot render (heat to melt the fat)the bacon and cook until crispy. Add the onions, shallots and garlic and saute until clear.. Add the sweet potatoes and apples and saute for 3 minutes. Add the chicken stock and simmer until the potatoes are soft. Puree the soup and retu;rn to the stockpot and heat to simmer. Add the cream and herbs. Reduce to the desired thickness and test for seasoning.
    Ladle the soup into a warm soup plate and garnish in the center with a generous spoon full of the crab mix.




    Potato Soup
    Makes 12 servings
    Ingredients
  • 1 pound red potatoes, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallot, minced
  • 1/2 cup onions, diced
  • 1/2 cup diced celery
  • 2 Bay leaves
  • 1 Tablespoon thyme
  • 1 gallon chicken stock
  • 2 cups mashed potatoes
  • salt and pepper
  • 1 tablespoon chives, minced
  • 1 tablespoon parsley, minced
    Procedure
    In a stock pot, heat one tablespoon of butter or oil. Add the garlic and shallots and saute until clear. Add the onions, celery, and diced potatoes and cook until the onions begin to clear. Add the stock and the bay leaf and cook until the volume reduces by 1/4 and the potatoes are just done.
    Add the mashed potatoes and stir frequently. Add the thyme and cook until the mixture resembles a cream soup in sonsistency. Correct the seasoning with salt and pepper. Remove from heat and garnish with chives and parsley.

    March's Recipes
    Apple Braised Collards
    Serves 4
    Ingredients
  • 1 pound collards, picked, cleaned, and cut into pieces
  • 2 ounces bacon, Smoked
  • 2 ounces onions, diced
  • 1/2 cup apple cider
  • 1 dash salt and pepper
    • Procedure
    Chop the bacon and render it in a skillet until the bacon is crisp. Add the onions and saute until they are clear. Add the collards and stir to coat well with bacon fat. Add the cider and braise the greens for about 5 minutes until they are bright green and tender. Season with salt and pepper.

    Collards
    The Old Fashioned Way
    8 Servings
    Ingredients
  • 4 pounds collard greens
  • 4 ounces bacon, diced
  • 2 cups onions, sliced
  • 1 pound Smithfield ham, cubed
  • 1 quart chicken stock
  • 1 ham hock, or ham bone
  • 1 dash Tobasco Sauce, or other hot sauce <
    Procedure
    Trim the greens free of large stems and yellowed leaves. Wash the greens three times in cold water, rubbing gently to remove dirt. Cut the greens into large pieces. Cover the greens with warm water and soak for about 10 minutes.
    In a large stockpot render the bacon until it is crispy. Add the onions and saute until clear. Add the ham and saute until just browned. Add the greens and toss to cover with the fat. Add the chicken stock and the ham hock or bone. Cook the greens for about 30 to 45 minutes. Season with tobasco and serve with corn dumplings.


    Collard Slaw
    8 Servings
    Ingredients
  • 4 each bacon, strips, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons shallots, minced
  • 1 tablespoon mustard seeds
  • 1/2 cup onions, sliced thin
  • 1/4 cup rice wine vinegar
  • 1/4 cup apple cider
  • 1 pound collards, fresh
    • Procedure
    Remove the stems from the collards and chiffonade the leaves. In a skillet cook the bacon until it is crispy. Add the garlic and shallots. Cook until just done. Add the mustard seeds and the onions. Deglaze with vinegar and cider. Add the chiffonade collards and quickly stir to wilt. Remove from the heat and season with salt and pepper. Serve hot. >
    May Recipes
    Strawberry Pie
    Serves 8
    Ingredients
  • 1 cup pastry flour (or 1 cup all purpose flour with 1 tablespoon cornstarch added
  • 1/2 cup butter, softened
  • 3 1/2 tablespoons confectioner's sugar
  • 2 pints fresh Virginia strawberries
  • 3 tablespoons cornstarch
  • Whipped cream for topping
    • Procedure
    Blend the flour, butter and confectioners sugar. Press the dough into a 10" pie pan using your fingers to push the dough into the corners. Bake the crest at 350 for about 20 minutes. Wash,hull and drain the strawberries. Place one pint of the strawberries, hulled side down, into the pie crust. Cut the remaining strawberries into quarters and heat with sugar and cornstarch in a sauce pan. Boil this mixture until it is clear and thick. If it is too thick, thin it with orange or apple juice. Pour over the berries in the crust, chill and top with whipped cream.

    Strawberrie Relish

    4 Servings
    Ingredients
  • 2 table spoons balsamic vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon Dijon style mustard
  • 1 tablespoon honey
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon red pepper flakes
  • 2 cups fresh Virginia strawberries, sliced
  • 3 tablespoons raisins
  • 3 tablespoons walnuts or pecans
    Procedure
    Combine the first 6 ingredients and whisk to blend thorooughly. Add the remaining ingredients and toss. Serve with grilled fish, crab cakes, or chicken.


    June's Recipes
    Dijon Vinaigrette
    Serves 16
    Ingredients
  • 1 tablespoon salad oil
  • 2 cloves garlic, minced
  • 2 tablespoons shallots, minced
  • 1/2 cup chicken stock
  • 1 cup extra virgin, first cold pressed, olive oil
  • 1/4 cup lemon juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon sugar
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
    • Procedure
    Heat 1 tablespoon of oil in a sauce pan. Add the garlic and shallots and saute until they begin to clear but do not let them brown. Add the chicken stock and simme rto reduce by half. Remove from the heat and allow to cool. Combine the olive oil, lemon juice, vinegar, thyme and sugar in a bowl. Whisk in the Dijon mustard. Slowly add the stock mixture. Adjust the seasoning with salt and pepper.

    Bean and Potato Salad

    8 Servings
    Ingredients
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1/2 cup Kalamata olives, pitted
  • 1 pound green beans, stemmed, snipped and blanched
  • 1 pound red potatoes, blanched and sliced
  • 1 cup red onions, sliced
  • 1 pound cucumbers, peeled, seeded and diced
  • 1 cup tomatoes, peeled, seeded and julliened
  • 1 cup Dijon Vinaigrette
  • salt and pepper to taste
  • 1/2 cup feta cheese, crumbled
  • 6 ounces bacon, cooked crisp and crumbled.
    Procedure
    Trim the rosemary and thyme free from stems and mince. There should be about a tablespoon of each herb.
    Combine the olives, onions, green beans, potatoes, cucumbers and tomatoes in a bowl and toss gently to mix the ingredients. Drizzle the vegetables with the dressing and chill for about an hour. Arrange the bean and potato salad over thinly sliced yellow and green squash and top with cheese and bacon.


    July Recipes
    Cucumber Gazpacho
    with Lump Crab Meat
    Serves 10
    Ingredients
  • 6 cups Roma tomatoes, diced small 3
  • 3/4 cucumbers, peeled, seeded, diced small
  • 1/2 red onion, large, diced small
  • 1 ounce basil leaves, chiffonade
  • 3/4 ounce cilantro, minced
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 3/4 sweet red pepper, large, diced small
  • 1/2 ounce lump crabmeat, per order
  • 2 cups rice wine vinegar
    Procedure
    Combine all ingredients. Remove 1/4 of ingredients and process in blender until smooth. Recombine and chill well before serving. Garnish with crabmeat.

    Tomato-Cucumber Salad

    4 Servings
    Ingredients
  • 2 teaspoons wine vinegar
  • 1/2 teaspoons sugar
  • 3 tablespoons olive
  • 3 cups quartered cherry tomatoes
  • 3 cups sliced, peeled and seeded English cucumbers
  • 1 cup crumbled feta cheese
  • 1/2 cup finely minced fresh basil leaves
    Procedure
    Combine the vinegar, sugar, and olive oil, mix well. Season to taste with salt and pepper Add the tomatoes, cucumbers, and feta cheese. Toss to mix well. Arrange onto a serving platter, serve slightly chilled.


    August Recipe
    Maque Choux Corn
    Serves 24
    Ingredients
  • 24 pieces corn on the cob
  • 4 ounces bacon fat
  • 2 cups onions, chopped
  • 2 cups celery, chopped
  • 2 cups red pepper, diced
  • 3 tablespoons garlic, minced
  • 8 ounces andouille, sausage
  • 1 quart tomatoes, diced
  • 1 cup green onions
    Procedure
    Remove shuck and silk from the corn. Rub 12 ears with 1/4 of the bacon fat and roast those ears at 350 for about 20 minutes or until they just begin to brown. Using a sharp knife remove the kernels from the remaining ears being careful to collect the milk as well as the kernels Heat the remaining bacon fat in a large pot over high heat. Sautee the garlic. Add the onions, celery, pepper, sausage and corn and cook until the onions begin to clear. Add the tomatoes. Remove the kernels from the roasted ears and add them to the pot. Cook for about 10 minutes.

    September Recipes
    Eggplant Napoleon
    Serves 1
    Ingredients
  • 2 slices eggplants
  • 2 mushroom cap, Portobello
  • 2 slices zucchini
  • 2 slices yellow squash
  • 1 red pepper, roasted
  • 1/4 cup Asiago, cheese
  • 1/4 CUP gouda, smoked, shredded
    Procedure
    Dust the eggplant, zucchini and yellow squash slices with seasoned flour and fry to golden brown. Oil and griddle the Portobello caps. Beginning with an eggplant slice and ending with a Portobello cap, layer the vegetable slices, evenly distributing the cheeses between layers. Bake the stacks until the cheese melts and the vegetables are hot. Sauce with tomato sauce, Caponata, brown sauce or other suitable sauce.
    Caponata
    Serves 12
    Ingredients
  • 3 each eggplants
  • 1 1/2 cups olive oil
  • 3 cups onions, minced
  • 1/3 cup garlic, minced
  • 1 cup celery, diced
  • 2 cups tomatoes in puree, peeled, seeded and diced
  • 3 tablespoons capers
  • 1/3 cup carrots minced
  • 1/2 cup pine nuts, toasted
  • 2 cups Kalamata olives, pitted and chopped
  • 1/3 cup sugar
  • 1/3 cup vinegar
  • 1/2 teaspoon cayenne pepper salt and pepper
  • 2/3 cup parsley minced
    Procedure
    Peel and dice the eggplant and toss with all but ¼ cup of the oil. Brown the eggplant in a 375 degree oven. Heat remaining oil in stockpot and sauté the onions and garlic. Do not brown the garlic. Add the tomatoes, celery, capers, carrots, pine nuts, olives, sugar, vinegar, and cayenne. Cook slowly for about 30 minutes. Add the eggplant and simmer. Dish is done after about 15 more minutes, but can cook for as much as another half hour. Dish is best cold as an appetizer
    October
    Saute Chicken with Apples
    Serves 6
    Ingredients


  • 2 pounds boneless chicken breasts, skin removed
  • 1 cup flour
  • salt and pepper
  • 1 tablespoon thyme
  • 6 eggs
  • 2 tablespoons butter, or oil
  • 1 tablespoon garlic, mince
  • 1 tablespoon shallots, minced
  • 2 cups apples, peeled, cored and sliced
  • 2 ounces apple brandy
  • 1/2 cup apple cider

    Procedure
    Cut the chicken into medalions and pound slightly to flatten. Season the flour with the salt, pepper and thyme. Heat the butter in a skillet. Dredge the chicken in the seasoned flour and then dip it in the egg. Saute the chicken breast in the skillet until brown on both sides. Remove the chicken, Add the garlic and shallots. When the vegetables are done, add the apple slices. Saute until just soft. Deglaze the pan with the brandy and cider.
    Serve the cutlets hot and pour the apples and sauce over.

    November Recipe
    Potato Crusted Fish Filet
    Serves 8
    Ingredients
  • 3 pounds fish fillets, Rockfish, Catfish or Sea Bass
  • 1 pound potatoes, sliced very thin
  • 2 tablespoons oil, garlic infused salt and pepper
    Procedure
    Wash and trim the filets. Remove the skin. Season with salt and pepper. Layer the potato slices like scales on the flesh side of the fish. Continue covering the fish with potato slices until the filet is wrapped completely. Heat the oil in a non stick pan and sear the filets, cut side down until browned. Turn the filets gently and brown on the second side. Cook on one side until the potato browns nicely and then turn. Turn only once..
    December Recipes
    Peanut Pie
    Serves 8
    Ingredients
  • 3 eggs, beaten slightly
  • 1 cup Karo dark corn syrup
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups peanuts, Dry Roasted 1 Ready made frozen pie crust
    Procedure
    Combine the lightly beaten eggs with the corn syrup, sugar, butter, vanilla and salt. Mix well. Add the ppeanuts and stir to combine. Pour the mixture into a pie shell and bake at 350 for between 55 and 60 minutes.
    Sweet Potato Pie
    Serves 8
    Ingredients
    Sweet Potato Pie
  • 2 cubes sweet potatoes, boiled and mashed
  • 1 1/4 cups sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla, extract
  • 1 teaspoon nutmeg
  • 3 eggs
  • 1 tablespoon heavy cream
  • 6 tablespoons butter
  • 1 teaspoon flour
  • 1 PIE CRUST
    Procedure
    Combine all ingredients except the crust in a mixer and at medium speed mix until smooth.Pour the filling into an unbaked pie shell and bake in a preheated 350 degree oven for about 1 hour
    2002 Recipes
    January's Recipes
    Turkey Piccatta
    Serves 8
    Ingredients
  • 2 pounds Shady Grove Boneless Skinless Turkey Breast
  • 1 cup all purpose flour
    • 2 tablespoons garlic infused peanut oil
  • 1 tablespoon minced garlic
  • 1 cup sliced mushrooms
  • 2 tablespoons Virginia Culinary Company Lemon Basil Vinegar
    Or lemon juice and vinegar mixed half and half
  • 1/2 cup chicken stock or broth
  • 1 tablespoon dried oregano or 2 tablespoons fresh
  • 2 teaspoons capers
  • Salt and pepper to taste
    •
    Procedure
    Cut the turkey breast into 2 ounce slices and pound them thin. Dredge them in flour that has been seasoned with salt and pepper and dip them in beaten egg. Heat the garlic oil in a saute pan and lightly brown the turkey slices. Remove the turkey to a plate and saute the garlic in the oil. Add the mushrooms and saute until just done. De-glaze the pan with the lemon basil vinegar and add the chicken stock. Reduce the liquid by about half and add the oregano and the capers. Season the sauce with salt and pepper and add the turkey back in to the pan. Serve over pasta or Saffron Grits.

    Saffron Grits
    Serves 8
    Ingredients
  • 2 Tablespoons garlic infused peanut or canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 3 cups chicken stock or broth
  • 1 cup Byrd Mill stone ground white corn grits
  • 1/2 cup heavy cream
  • 3 tablespoons grated parmesan cheese
  • 1/2 teaspoon saffron threads
  • Salt and pepper to taste

    • Procedure
    Heat the oil in a stock pot and saute the garlic and shallots. Add the chicken stock and bring to a simmer. Add the grits and cook at a simmer for about 30 minutes. Stir freqently to prevent sticking and to work the starch out of the grits (like rissoto). Steep the saffron threads in the heavy cream for about 5 minutes or until they begin to bleed their color. When the grits are soft add the cheese and the cream making sure to include all of the saffron threads. Stir frequently for about 5 minutes until the mixture is creamy and golden in color. Season with salt and pepper and serve very hot. The mixture may be poured into a casserole and chilled like polenta.

    Saute Spinach and Artichoke Hearts
    Serves 8
    Ingredients
  • 2 Tablespoons garlic infused peanut or canola oil
  • 1 tablespoon minced garlic
  • 1 cup artichoke hearts (poached fresh or well rinsed canned)
  • 12 ounces cleaned, picked, fresh spinach
  • Salt and Pepper

    • Procedure
    Heat the oil in a skillet and saute the garlic. Add the artichoke hearts and saute until heated through. Add the spinach and cook until just wilted. Season with salt and pepper and serve hot. Other herbs such as tarragon, oregano, thyme, or sage may be used. Parmesan or Asiago cheese may be added before serving
    February's Recipes
    Potato Tart
    Serves 8
    Ingredients
  • 3 pounds Virginia Potatoes
  • 16 Slices S. Wallace Edwards & Sons Bacon
    • 8 ounces gruyere cheese
  • Salt and pepper to taste
    •
    Procedure
    Line a buttered cast iron skillet with the bacon. Slice the potatoes very thin and place the potatoes and cheese in alternating layers in the pan. Season each layer with salt and pepper. Fold the ends of the bacon over the tart and place the pan in a pre-heated 425 degree oven. Bake for 45 minutes. Cool the tart on a rack for 10 minutes, invert and cut into wedges for service.

    Caesar Dressing
    Serves 15
    Ingredients
  • 6 egg yolks
  • 2 tablespoon minced garlic
  • 1 Tablespoon Dijon Mustard
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Lemon Juice
  • 1 teaspoon pepper
  • 1/2 cup grated parmesan cheese
  • 4 anchovy filets
  • 2 teaspoon salt
  • 2 cups Olive Oil

    • Procedure
    Combine all except the oil in a processor or blender. Whip until the garlic is very fine and the mixture is well combined. Add the oil in a thin stream. The mixture will become thick like mayonaisse. If you want a lighter color and less pronounced flavor, use cider vinegar or rice wine vinegar.

    March Recipes
    Virginia Peanut Soup
    Serves 12
    Ingredients
  • 2 ounces minced bacon
  • 1 tablespoon minced garlic
  • 1 1/2 pounds chicken thigh meat from Wampler)
  • 2 ribs celery, sliced thin
  • 3 quart chicken stock
  • 2 carrots, grated
  • 1 leek, white part only, sliced thin
  • 1 1/2 cups Virginia Peanuts, Dry Roasted, unsalted.
  • 1 quart heavy cream
  • 1/2 cup Smooth Peanut Butter
  • 1/2 cup chopped Smithfield Ham
  • 2 teaspoons minced chives

    • Procedure
    Cook the bacon until crispy. Saute the garlic in the bacon fat. Chop the chicken and add to the garlic. Saute until the chicken is done. Add the celery and saute until the celrey is soft. Add chicken stock and bring to a simmer. Add carrots, leeks, heavy cream and 1 cup of the peanuts. Simmer until reduced by 1/4. Add remaining ingredients and remove from eat. Decorate bowls with chives, ham and peanuts.


    May's Recipes
    Creme Brule
    Serves 6
    Ingredients
  • 8 large egg yolks
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 tablespoon Grand Marnier
    •
    Procedure
    Scalt the cream with the sugar. Temper in the egg yolks and add the Grand Marnier. Pour the mixture into ramekins and put the ramekins in a shallow pan. Add water to the pan to come 3/4 up the sides of the ramekins. Cover the pan with Reynolds Foil in which several small holes have been punched. Bake at 325 for about 1 hour or until the Creme Brule jiggles when shaken gently. Do not brown. Remove the pan from the oven and uncover it. Cool the Cremes completely. Sprinkle the tops with sugar and brown them under a broiler or with a torch.
    Pecan Dacquoise
    Serves 8
    Ingredients
  • 1/2 cup sugar
  • 2 tablespoons sugar
  • 1 cup pecan or walnuts, ground fine
  • 1 tablespoon all purpose flour
  • 3 large eggs, whites only

    • Procedure
    Combine the first sugar with the ground nuts and the flour. Besure that the mixture is well blended and has no clumps. Whip the egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar and whip until the whites are stiff. Fold in the nut mixtue. Using a round tipped pastry bag pipe the merengue into small circles on a parchment lined pan and bake at 300 for about 40 to 50 minutes or until light brown and crisp. Dry on a rack and when cool, peel away the parchment.

    June Recipes
    Crab and Mushroom Cheesecake
    Serves 12
    Ingredients
  • 2 pounds cream cheese
  • 1/4 cup flour
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon mustard.
  • 3 egg yolks
  • 5 whole eggs
  • 2 ounces parmesan cheese
  • 1 pound Virginia Crab, picked free of shell
  • 1 pound mushrooms sliced thin.
  • 4 ounces cheddar cheese, shredded
  • 1 tablespoon garlic
  • 4 ounces chopped onion
  • 2 tablespoons butter

    • Procedure
    Saute the mushrooms, onions and garlic lightly in the butter. Beat the cream cheese in a mixer until smooth. Add the heavy cream, eggs and egg yolks. Add the mustard and mix well. Add the cream and flour and blend well. Fold in the mushroom mixture and the cheese except for 1 ounce of parmesan. Fold in the crab. Butter a spring form pan and sprinle the pan with the ramaining parmesan cheese. Fill thepan with the cream cheese mixture and bake in a water bath at 240 for 1 hour and 40 minutes. Turn of the oven and let the cheesecake sit in the water, in theoven for about 40 minutes. Remove from the oven and cool completely before slicing.
    Chocolate Pate
    Serves 12
    Ingredients
  • 1 pound dark chocolate
  • 1/2 cup pistachio nuts, chopped coarsly
  • 2 ounces dark rum
  • 1/2 cup currents or raisins
  • 6 ounces butter, unsalted
  • 1 1/2 cups heavy cream
  • 8 egg whites, beaten to a soft peak

    • Procedure
    Chop the chocolate coarsly and put it and the butter in a bowl over steaming water or soften it in a microwave on low power. Heat the cream. Heat the rum and burn off the alcohol. Combine the ingredients except the egg whites, beating well. Fold in the beaten egg whites and pour into suitable molds lined with plastic. Serve with a sauce such as Creme Anglaise or Grand Marnier Sauce.
    July's Recipes
    Barbeque Spice
    Makes 1 cup
    Ingredients
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Celery Seed
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Oregano
  • 2 teaspoon Sweet Paprika
  • 1 teaspoon Ground Cumin Seed
  • 2 teaspoons sugar
  • 1 teaspoon Salt
    • Procedure
    Combine all ingredients and store in an air tight container in a cool, dark place. BR>
    BBQ Sauce
    Makes 2 pints
    Ingredients
  • 1 tablespoon canola oil
  • 1/2 cup diced onions
  • 2 tablespoons minced garlic
  • 1/2 cup tomato paste
  • 1 pint chicken stock
  • 1/4 cup lemon juice
  • 1/4 cup Malt Vinegar
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup BBQ Spice

    • Procedure
    Heat the oil in a heavy bottom pot. Saute the garlic and onions until just done. Add the tomato paste and cook for 5 minutes, stirring frequently. Add the chicken stock, the lemon juice,and the two vinegars. Bring to a boil and reduce heat to simmer. Add the BBQ spice and cook for about 20 minutes.

    August Recipes
    Grits Spoonbread
    Serves 12
    Ingredients
  • 2 cups cooked stoneground grits
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cyo butter, melted
  • 8 eggs, slightly beaten
  • 1/2 teaspoon baking soda
  • 2 tablespoons baking powder
  • 1/2 cup grated asiago or other cheese
  • 2 tablespoons minced chives
  • 1/2 cup sugar
  • 1 tablespoon dried thyme
  • salt and pepper

    • Procedure
    In a bowl combine all ingredients and mix well. Pour into a buttered soufle dish or shallow baking dish and bake uncovered at 350 for about 40 minutes or until the top is well browned and a toothpick inserted comes out clean. The bread will rise as it bakes and will fall somewhat as it cools. The batter should look like it is much too thin. Make sure the cooked, stoneground grits are mixed well with the other ingredients. It is often helpful to combine the grits and the eggs before adding the other ingredients.
    Ham with Apples and Redeye Gravy
    Serves 4
    Ingredients
  • 4 slices Smithfield style breakfast ham
  • 2 red delicious or other apples
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 tablespoons minced onion
  • 1 cup strong coffee

    • Procedure
    Heat a cast iron skillet very hot. Fry the ham until browned on both sides. Remove the ham to a warm platter. Core and slice the apples to about 1/2 inch thick. Combine the sugar and cinnamon and dredge the apple slices in the mixture. Melt the butter in the skillet and fry the apple slices until golden brown on both sides. Remove the apples to the ham platter. Add the onions to the skillet and saute until brown. Stir in the flour and cook for about 2 minutes. Add the coffee and stir until the sauce begins to thicken.
    September's Recipe
    Championship Chili
    Makes 2 Gallons
    Ingredients
  • 1 Tablespoon peanut oil
  • 2 pounds cubed beef
  • 1 pound cubed pork
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 1 cup commercial salsa
  • 1/2 cup tomato paste
  • 1/2 cup red wine
  • 2 bay leaves
  • 2 tablespoons ground cumin seed
  • 2 chipotle peppers, minced
  • 2 Fresh Ancho peppers, diced
  • 1 cup strong coffee
  • 2 cups par cooked black beans
  • 2 cups par cooked Anasazi or Pinto beans
  • 1/2 gallon diced tomatoes
  • 2 tablespoons dried oregano
  • 1 tablespoon black pepper
  • 1/2 cup malt vinegar
    • Procedure
    In a heavy bottomed stock pot brown the beef and pork in the oil. Add the onion, green pepper and garlic and cook until the onions clear. Add the tomato paste and cook for 3 minutes. Add the wine, stirring well. Add the remaining ingredients and cook for about 1 hour or until the meat and beans are tender.
    October Recipes
    East Virginia Crab Cakes
    Serves 4
    Ingredients
  • 1/4 cup mayonaise (Dukes)
  • 1 tablespoon dijon mustard
  • 1 dash Lea and Perrins
  • 1 teaspoon Old Bay Seasoning
  • 1 egg, slightly beaten
  • 1/4 cup onions minced
  • 1 tablespoon chives, minced
  • 1 dash Tobasco
  • 2 tablespoons fresh bread crumbs
  • 1 pound Virginia Jumbo Lump Crab Meat
    Procedure
    In a bowl combine the first 8 ingredients.(All except bread and crab). Add the bread crumbs and let set for about 5 minutes. Gently pick the crab free of shell and fold into the mixture. Form into small cakes and griddle in butter.
    Red Bean and Rice Cakes
    Serves 8
    Ingredients
  • 2 tablespoons garlic oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallot
  • 1/4 cup diced green pepper
  • 1/4 cup celery diced
  • 1 teaspoon ground cumin
  • 1 cup cooked red beans
  • 1 cup cooked rice
  • dash of Tobasco
  • 1/4 cup minced green onions
  • 1/2 cup flour
  • 3 eggs, slightly beaten
  • salt and pepper
    Procedure
    Heat the oil in a sauce pan and saute the garlic and shallots. When they start to brown, add the green pepper and celery and saute until the celery is soft. Add the cumin, the red beans and the rice. Stir well and season with tobasco. Add the chives and green onions. Remove from the heat. Add the flour and salt and pepper. Add the eggs and mix well. Form into cakes and griddle until browned on both sides.
    Peach Beurre Blanc
    Serves 8
    Ingredients
  • 1 tablespoons garlic oil
  • 1 tablespoons minced garlic
  • 2 tablespoons minced shallot
  • 1/2 cup peeled and diced fresh peaches
  • 2 tablespoons peach preserves
  • 1 cup white wine
  • 1/2 cup butter, softened
  • 1 teaspoon minced chives
    Procedure
    Heat the oil in a sauce pan and saute the garlic and shallots. When they start to brown, add the peaches and the peach preserves. When the mixture is very hot, add the white wine and reduce by half. Remove from the heat and stir in the butter a little at a time. When all the butter is incorporated add the chives and serve within 1/2 hour.
    November's Recipe
    Apple and Oyster Dressing
    Serves 12
    Ingredients
  • 2 tablespoons butter
  • 2 tablespoons garlic, minced
  • 1/2 cup celery, diced
  • 1/2 cup diced onion
  • 1/2 cup diced apples
  • 1 pint Virginia Oysters, drained
  • 2 tablespoons poultry seasoning
  • 3 whole eggs, slightly beaten
  • 2 cup chicken stock
  • 2 tablespoons minced parsley
  • 6 cups corn bread, crumbled
    Procedure
    Heat the butter in a saute pan and cook the garlic until it begins to brown. Add the onions, celery and apples and cook until the celery begins to soften. Add the drained oysters and saute until the oysters begin to curl at the edges. Season the mix with the poultry seasoning. In a bowl combine the beaten eggs, the parsley and the chicken stock. Add the stock mixture to the conrbread. Add the oyster mixture to the conrbread mixture and pour into a casserole dish. Bake at 350 for about 40 minutes or until the stuffing is well browned and set.