8 oz Cream cheese
6 Cups mashed potatoes
1 cup sour cream
1/2 teaspoon garlic powder — finely chopped
1/4 cup onion
1/4 cup butter or margarine
1 teaspoon salt
Cook onion until soft but not colored. Mix all together. Bake at 350 in
buttered shallow pan
until lightly browned, just yellowing in spots and tanning edges 40 -50
minutes. More brown is
better than less.
A shallow dish is best. Like a cake pan. You don’t want a thick layer. The
cheese needs to cook,
not just warm up.
May be frozen in freezer bag. Thaw and put in pan. It will be watery. Do
not pour off the
liquid- it will go back into the potatoes.
may use fresh garlic or dried onionsto =1/4 Cup
18 potatos made 2 batches
2 tbsp peanut oil
1 onion, medium dice
1 stalk celery, medium dice
1 small carrot, medium dice
4 cloves of garlic
6 pieces of beef short ribs
2 tbsp of tomato paste
1 cup of all-purpose flour
1 bottle of cabernet sauvignon
1 bunch of fresh thyme
2 fresh bay leaves
Salt and black pepper
Heat a large braising dish to medium heat and add the oil. Season the
short ribs with salt and black pepper and brown them in the hot oil on
all sides. Remove the ribs.
Add the onion, celery, carrot, and garlic to the oil and saute until
softened and then browned.
Add the tomato paste to the vegetables, and then cook the tomato paste
for about another 4 minutes.
Add the flour and mix thoroughly with the vegetables. The mixture will
become dry in clumpy in appearance. Add the wine and mix in well.
Let this cook until it become very thick.
Add the short ribs to the mix and then add enough water just to cover
the meat.
Bring the meat up to a boil and then lower the heat to a slow
simmer. Let cook on the low heat for roughly 3 hours or until the meat
is fork tender. If you wish, you could also place in a oven for to 3
hours.
Remove the meat from the dish and then, if necessary, put the dish back
on the stove to reduce the liquid to the desired thickness. Strain the
sauce and then either serve or cook until later use.
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup butter, melted
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
From Primehouse New York
Ingredients
¼ cup Panko (Japanese style Bread Crumbs)
1 tablespoon AP Four
2 Organic Eggs, one beaten and one whole
2 tablespoons Anson Mills Grits
¾ Cup Milk
1 tablespoon sweet butter
1 tablespoon grated extra Sharp Cheddar
Salt and pepper to taste
1 slab double smoked bacon cut into a one by three inch portion
3 cups chicken stock
1 chive point
2 cups vegetable oil
Instructions
1. In a small pot place chicken stock and pork on low heat and cover. Slowly Braise the bacon in chicken stock until fork tender (about 2 hours). Remove from the broth and coat the fatty side with cracked peppercorns. Take two plates and place pork between, pressing side with peppercorns into the fat to help pork keep its shape. Refrigerate until ready to serve.
2. Fill a small bowl with warm water. Place whole egg in the bowl and allow it to sit for one minute.
3. Meanwhile, bring a small pot of water to a boil. When water is boiling place egg into the water for exactly 5 minutes and 30 seconds.
4. Create an ice bath (one bowl filled with cold water and ice). When egg is cooked, place egg immediately into ice bath and let it sit for 10 minutes. Meanwhile, setup your breading station in three shallow bowls-one filled with flour, one with a beaten egg, and one with bread crumbs.
5. Once egg has cooled, peel the egg carefully. Roll the egg first in flour, next in egg, next in bread crumbs.
6. In a small pot, bring vegetable oil to 350 degrees for frying.
7. While oil heats begin making the grits. In a small pot bring milk to a boil. Whisk in grits, add salt and pepper and simmer on low heat for 15 minutes. Make sure grits maintain a smooth consistency. If they begin to lump up, add a little milk at a time to allow grits to absorb liquid and remain silky smooth. When grits are cooked, stir in the butter and cheese and whisk until ingredients have completely melted. Cover and remove from heat until ready to serve.
8. Heat up a small skillet on medium heat and place a dollop of oil. Sear the pork for a minute and a half on each side until crispy.
9. Meanwhile when oil for frying is hot, slowly drop in the breaded egg and fry for 45 seconds (until golden brown).
10. To plate the dish spoon the grits onto a plate, creating a divot in the middle of the grits. Place the seared bacon on the back third portion of the grits. Lean the egg against the bacon and place the chive leaning against the egg. Instruct your guest to crack the egg and incorporate the egg yolk throughout the dish.
1 tbsp olive oil
1/2 cup minced onion
14.5 oz crushed tomatoes
1/2 tsp sugar
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp cayenne
1 cup couscous
4 eggs
1 cup shredded cheese (chedder, montery jack, etc)
Cilantro (optional)
Preheat oven to 400.
Heat oil in wide sauce pan.
Saute onion until soft.
Add tomatoes, sugar, cumin, cinnamon, cayenne. Bring to simmer and cook for 5 minutes.
Put couscous in a 8-9″ baking pan (round or square). Add 1.25 cups boiling water. Cover with foil and let sit 5 minutes.
Fluff couscous. Make 4 indentations and place eggs there. Cover with sauce and cheese.
Bake 10 minutes or until eggs are done.
Cut into quarters and loosen edges, then serve. Garnish with cilantro.
4 cups chicken stock
1/2 tsp ground saffron
salt/pepper
8 bone in skin on chick thighs (about 3.5 pounds)
1 tsp smoked spanish paprika (igourmet.com)
2 tsp olive oil
12 oz dried chorizo, sliced into 1/8in thick on bias
1 white onion, minced
4 garlic cloves, minced
3 medium vine ripe tomatoes, coarsely chopped
2.5 cups arborio rice (I bet plain is fine too)
1 cup fresh shelled peas
Preheat over to 400.
Warm stock, saffron, and 1/2 tsp salt in a saucepan over medium heat.
Season chicken with 2 tsp salt, 1/2 tsp pepper, and the paprika.
Heat oil in a 14″ paella pan over high heat (if not non-stick!, also, must be over safe. Maybe dutch oven?). Brown chicken, then move to plate.
Pour out all but 1 tsp oil. Cook chorizo over medium high heat until lightly browned. Add onion and garlic. Cook until soft, about 5 minutes. Add tomoatoes. Cook, stirring until thick, about 5 minutes.
Add rice, then broth mixture. Bring to boil. Cook for 2 minutes. Add chicken and peas. Bake for 20 minutes, let stand for 10.
2oz bread, cut into 1/2 in cubes
1/2 cup whole milk
4 slices bacon, chopped
1 small onion, minced
1 small celery stalk, finely minced
1 garlic clove, minced
1 package (5oz) wild mushrooms, trimmed and thinly sliced
1/4 cup dry marsala or white wine
2 large eggs, lightly beaten
2 tsp chopped fresh thyme
salt/pepper
1) In a large bowl, toss bread with milk. Set aside.
In a large skillet, cook bacon over medium until crisp.
Add onion, celery, and garlic. Cook until softened.
Add mushrooms, cook until they’ve release their liquid, about 4 minutes.
Add marsala, cook until evaporated, 2-3 minutes
Let cool to room temp (about 10 minutes).
Squeeze excess milk from bread, return to bowl. Add everything else to bowl and mix thoroughly.
Boyd Recipes 