Crab Stuffed Flounder

6 oz. fresh flounder
2 oz. crab imperial
3 tbsp. imperial sauce

Preheat oven to 350 degrees.  Take 2 equal size pieces of flounder, top one piece with crab imperial.  Cover the imperial with the other piece.  If one piece is smaller, place smaller piece on top.  Coat baking sheet with non stick spray.  Place 1 tbsp. butter on sheet and top with stuffed flounder.  Bake in oven for about 15 minutes.  Spread imperial sauce on top of fish and bake another 5 minutes or until it browns. 

Imperial Sauce

Use to top Crab Imperial or when stuffing fish or shrimp.

3/4 cup egg whites
2 cups mayo
2 tbsp. lemon juice
3/4 tbsp. Old Bay
1 tsp. paprika

Whip egg whites until stiff.  Mix mayo, lemon, old bay and paprika.  Fold in egg whites.  Refrigerate.
When cooking, top crab dish with 1/4 inch coating of sauce and bake until sauce browns. 

Crab Imperial

Fine for dinner or used to stuff flounder, shrimp or lobster

1 lb. jumbo lump crab, picked and patted dry
1/4 cup diced Smithfield ham
1/4 cup diced red bell pepper
1/4 cup green onion, diced
1/2 cup mayonaisse
1 tbsp. Old Bay

Mix all ingredients, gently.  Preheat oven to 350 degrees and bake for 15 minutes.  Top with Italian bread crumbs and bake until brown.  The following recipe is for Imperial sauce which can replace the bread crumbs.

Oyster Rockefellar Sauce

1/2 cup Pernod
1 cup diced, cooked bacon
2 cups chopped, cooked spinach

In a sauce pan bring Pernod to a boil.  Add rest of ingredients and heat.  Add to mornay recipe.

Mornay Sauce

Not the classic recipe, much quicker and cheaper.  Delicious with eggs, chicken and seafood.

1 cup white wine
1 cup chicken stock
1 cup heavy cream
2 cups grated swiss cheese
1 tsp. salt and pepper
pinch nutmeg

Bring wine and stock to boil.  Simmer 20 minutes.  Add cream and return to boil.  Reduce heat and add cheese while whisking.  Thicken with cornstarch and water (slurry).  Season with salt, pepper and nutmeg. 

Dock Street Eggs

Sunday brunch is only 2 days away!

3 eggs, beaten
2 oz. jumbo lump crab meat, picked and patted dry
2 oz. diced Smithfield ham
1 slice swiss cheese

Heat omelet pan to medium high heat.  Coat with pan release spray and add 1 tbsp. butter.  When butter is melted add eggs and turn heat down to medium.  When eggs begin to set, add ham and crab meat.  Flip the omelet, fill with swiss cheese and fold over to serve. 

Diablo Sauce

One of the most versatile sauces I've ever made.  Can use it on beef, chicken, seafood and pasta.  Try it with jumbo lump crab and shrimp over angel hair pasta, or with diced up grilled chicken tossed with penne. 
1 onion, diced
1/2 tsp. minced garlic
1/3 cup teriyaki sauce
1 pint plus 1 cup heavy cream
1/2 tsp. crushed red pepper
1 tsp. Montreal Steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1/2 cup green onion, chopped
1/4 cup fresh cilantro, minced
1/2 cup parmesan cheese
1 can Rotel tomatoes, drained
3 tbsp. butter

Saute onion and garlic in olive oil until tender.  Add next 6 ingredients.  Bring to boil and simmer 20 minutes.  Thicken with cornstarch and water(slurry).  Off heat add rest of ingredients, swirling butter in last.

Red Clam Sauce

This is a more flavorful sauce than just dumping chopped clams into spaghetti sauce.  I will post a "semi-homemade" version later.

1/4 cup olive oil
2 tbsp. minced garlic
1/2 cup onion, chopped
1/4 cup celery, diced
1 tsp. Italian seasoning
1 tsp. basil
1 tsp. crushed red pepper
2 cans diced tomatoes (16 oz. cans)
1/2 can tomato paste
1/1/2 cup chicken stock
1 cup clam juice
3 cans chopped clams (6.5 oz.)
1/4 cup butter
1/4 cup parsley

Heat oil, add garlic, onion and celery.  Cook until soft.  Add seasonings, tomato, paste and stock.  Bring to a boil and simmer 1 hour.  Add clam juice adn chopped clams, simmer 15 minutes.  Stir in butter and parsley off the heat.  Serve with steamed shellfish over linguine or spaghetti. 

Roasted Red Pepper Sauce

What you are basically doing in this recipe is making a red pepper stock.  Then creaming it to make a sauce.  This procedure can be used with many different ingredients.  This sauce is great with cajun or blackened tuna.

3 red peppers
1/2 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 tbsp. fresh parsley, minced
1/2 tsp. fresh grated garlic
1 pint chicken stock
1 cup heavy cream

Preheat oven to 450 degrees.  Coat red peppers with olive oil and broil until skin blisters and blackens.  Remove from oven and place in a paper bag, sealing tightly.  The steam will make the skin easier to peel.
When cool enough to work with peel and seed the peppers.  Place all ingredients in stock pot except for cream.  Bring to boil and simmer for 15 minutes or until veggies are soft.  Puree in blender.  Immersion blenders won't get the sauce as smooth as you would like it.  Return to pot and add cream.  Bring to boil and thicken with cornstarch slurry, if necessary.  Adjust seasoning with salt and pepper.

White Clam Sauce

Serve this traditional sauce over linguine with some littleneck clams and garlic bread.

1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup green pepper, diced
1 cup mushrooms,sliced
Puree vegetables in food processor.

16 oz. clam juice
16 oz. white wine
1 tsp. basil
1 tsp. thyme
1 tsp. black pepper
3 6.5 oz. cans chopped clams
16 oz. heavy cream
3 tsp. parsley

Saute pureed vegetables in olive oil with 1 tbsp. garlic in oil.  When veggies are tender add clam juice, white wine and seasonings.  Simmer for 30 minutes.  Add clams and heavy cream, bring to a boil.  Thicken with slurry of cornstarch and water.  Add parsley, salt and pepper to taste.  Serve over linguine or spaghetti with steamed clams, mussels, shrimp, etc.

Milanese Salmon

2- 6oz. salmon fillets
1/2 cup cooked spinach
4 thin slices plum tomatoes
2 slices provolone cheese
Italian bread crumbs
grated parmesan cheese
Spaghetti sauce

Preheat oven to 350 degrees.  Heat spaghetti sauce and reserve.  mix 1/4 cup bread crumbs and 1/4 cup parmesan cheese.  Split salmon fillets in half, not cutting all the way through.  Stuff with spinach, tomato and provolone.  Place on non stick pan and bake in oven for about 7 minutes.  Top with bread crumb mix and drizzle with olive oil.  Bake for another 7 minutes or until fish is at desired doneness and bread crumb mix is browned.  Serve on bed of spaghetti or marinara sauce.

Tuna Marinade

A quick and easy marinade for tuna. 

1/2 cup Wishbone Italian dressing
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp. minced onion
1 tbsp. minced garlic
1 jalapeno, diced
1/4 cup teriyaki sauce

Mix all ingredients.  Marinate tuna for at least 2 hours or overnight.

Crab Salad

Mardi Gras is over and Lent has begone.  Time to get started on some great seafood recipes. 

1 lb. crab meat, picked and patted dry
1/4 cup celery, diced very fine
1/2 cup green onion, diced very fine
1/2 lemon, juiced
1 tbsp. Old Bay seasoning
1 cup mayo

mix mayo, celery, onion and seasonings.  Gently fold with crab meat and refrigerate. 

Chicken and Sausage Stew

Snow's coming to Maryland.  Need a hearty stew to get through the next few hours!  This recipe was inspired by an Emeril Lagasse dish.  So it even has a New Orleans connection for Mardi Gras.

2 lb. chicken breast, boneless, cut into bite sized chunks
1 lb. smoked sausage
2 onions, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 jalapeno, seeded, ribbed and diced
2 cans Rotel tomatoes
1 qt. chicken stock
1 can Navy beans
2 red potatoes, diced
2 bay leafs
1 tbsp. Italian seasoning
1 tsp. thyme
1 tbsp. black pepper
1 tsp. minced garlic

On the day before, season chicken chunks with cajun seasoning in a large freezer bag.
In stock pot, saute vegetables in olive oil until tender.  While veggies saute, add 1/2 cup flour to freezer bag and toss chicken to cover.  Add to vegetables and saute for 5 minutes.  Add tomatoes and seasonings, bring to boil and simmer 5 minutes.  Add stock, beans and potatoes, bring to boil and simmer 30 minutes or until potatoes are done.  Adjust seasoning and thicken if necessary with cornstarch and water mixture. 

Canal St. Eggs

Still getting ready for brunch and Mardi Gras!

1/4 lb. tasso ham, sliced thin and julienned
1 crab cake, split in half
2 poached eggs
creole sauce


Preheat oven to 400 degrees.  Split crab cakes in half and bake until golden brown, about 15 minutes.  When almost done, poach eggs.  Place crab cakes on bed of creole sauce.  Indent crab cake so poached egg won't slide off.  Top with julienned ham. 

Quick Creole Sauce:
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 cup black olive rings
1 can Rotel tomatoes
1 can tomato sauce
1 tbsp. creole seasoning

Saute vegetables until tender.  Add rest of ingredients and simmer 20 minutes.

Huevos Montelenos

Are you getting ready for Sunday brunch yet?  Here's a quick breakfast that's easy to whip up.

2 corn tortillas
3 eggs
1/2 cup salsa
1/2 cup Mexican cheese blend, shredded
sour cream
guacamole

Preheat oven to 350 degrees.  Spray tortillas with non-stick spray.  Bake until crispy.  Cook eggs sunny side up, or however you prefer.  Overlap tortillas on a baking pan.  Spread salsa over tortillas, like you would pizza sauce.  Top with eggs and cheese.  Bake in oven until cheese melts.  Serve with sour cream and guacamole.

Honga Bay Chicken

This is a specialty of the Honga Bay Inn.  It creates a very moist and succulent chicken breast. 

1/2 cup onion, diced

1 tbsp. tomato paste
1/2 cup chicken stock
1/4 cup white wine
1/4 cup heavy cream
1 cup parmesan cheese

2 tbsp. crumbled bleu cheese

2 boneless, skinless chicken breasts

1/2 lb. jumbo lump crab meat, picked and patted dry

1 cup all purpose flour seasoned with 2 tbsp. Old Bay seasoning

 

In a sauce pan, over high heat.  Saute onions in olive oil until tender.

Add tomato paste and cook 1 minute.

Add wine, stock and cream, bring to a boil.

Reduce heat and whisk in cheeses.  Keep warm.

Heat large sautepan to medium high heat.

Rinse off chicken breasts then place in a plastic bag with flour.

Toss gently until the chicken is evenly coated.

Saute chicken in olive oil until browned well on each side.  About 4 minutes each side.  Add reserved sauce and simmer for 10 minutes or until chicken is done.  Add crab meat and simmer till hot, being careful not to break up lumps.

Sauce should thicken.  If you desire thicker sauce, mix in a corn starch and water mixture.  About 1 to 2 tbsp. 

Crawfish Etouffee

Mardi Gras is getting close.  Hope everyone is as excited about it as I am.  Here's a "semi-homemade" version of crawfish etouffee that Sandra Lee would be proud of.  Let's face it, who wants to eat pancakes on Mardi Gras when you can have great New Orleans fare?!

1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1/4 lb. Prosciuttini ham, diced
2 1/2 cups chicken stock
2 tbsp. tomato paste
2 tbsp. butter
1 tbsp. gumbo file powder
1 tsp. thyme
1 tsp. minced garlic
1 tsp. crushed red pepper
1 can Rotel tomatoes
1 package Zatarain's Etouffee base
1 lb. frozen, cooked crawfish tail meat, thawed

Under medium high heat saute vegetables in butter until tender.  Add ham and saute for about 1 minute.  Turn heat down to medium and add tomato paste, saute until paste starts to brown, stirring constantly.  Add seasoning and tomatoes, turn heat back up to medium high.  Add stock and Zatarain's base, stir to dissolve lumps.  Bring to boil and reduce heat, cover and simmer for 10 minutes.  Add cooked crawfish tails and return to boil.  Simmer 10 minutes then serve over rice.

Muffaletta

5 Days until Mardi Gras.  A muffaletta is a must for any Mardi Gras party!!  Here's a link if you want to order your olive salad or you can make it fresh.  http://www.nolacajun.com/Olive-Salad

1 Large round Italian Bread
1 lb. mortadella
1 lb. salami
1 lb. capicola ham
1/2 lb. swiss cheese
1/2 lb. provolone cheese
1 cup olive salad

Preheat oven to 350 degrees.  Cut bread in half, arrange with slice meats and cheeses.  Top with olive salad.  Put sandwich together and wrap tightly in foil.  Bake in oven for 20 minutes or until hot.  Cut into 4 sections, like a pie and serve.   Can also be served cold.

Olive Salad:
1 cup olives (assorted green and black)
1/4 cup diced onion
1/2 cup Italian Giardiniera mix
1/2 cup Wishbone Italian dressing
1 tbsp. hot pepper relish

Place all ingredients in food processor and pulse until chopped fine but not pureed.  Refrigerate.

Shepherd's Pie

This is a brilliant meal on a cold winter’s day.   Traditionally, this was made with ground lamb, but it works great with ground beef.   You can also substitute ground chicken or turkey. 

1 lb. Ground beef
1 cup celery, diced
1 cup carrot, diced
1 onion, diced
1 tsp. Thyme
1 tbsp. Garlic
1 cup frozen pearl onions, thawed
1 tbsp. Black pepper
1 tsp. Salt
Beef stock
 

Saute beef and veggies together till brown.  Drain.

Add rest of ingredients and enough beef stock to cover.

Bring to boil.  Thicken with corn starch and water slurry.  Place in casserole dish.  Top with mashed potatoes and bake in preheated 350 degree oven till potatoes brown. 

Manhattan Clam Chowder

You have to have Manhattan chowder if you have New England Chowder.  It’s only fair!  No cream in this one so it’s much lighter.

1 onion, chopped
2 stalks celery, chopped
2 yellow peppers, chopped
2 carrots, chopped
6 slices bacon, diced
2 cans tomatoes, diced
2 cans chopped clams
2 bay leafs
2 tsp. thyme
1 quart chicken stock
1 tsp. sugar
2 potatoes, peeled and diced

Brown bacon and sauté vegetables in grease until tender.  Add tomatoes, spices and stock.  Simmer 15 minutes.  Add potatoes, clams and desired seafood (scallops, fish, crab, etc.)  simmer 15 minutes or until potatoes are done.  Thicken with cornstarch and water if desired.

Spinach Artichoke Dip

Excellent on a chicken sandwich.  Great for parties.  Serve with pita chips. Or Tortilla chips.

I like to spice this up sometimes with some Tabasco.

Make sure you really wring out as much moisture as you can from the spinach.

2 cups shredded cheddar

1 cup green onion, sliced

1 1/2 cup tomatoes, chopped

1 package frozen spinach, thawed and drained, 10 oz.

8 oz. cream cheese

1 can artichoke hearts, drained and chopped

 

Soften cream cheese.  Combine with rest of the ingredients. 

Variation: you can also add some crab meat to this for a quick crab dip or chicken topper.

Mulligatawney (Chicken Curry) Soup

This is a soup of Indian origin, hence the curry.  It was brought over by the British and is very popular in Australia.  Haven’t seen it at Outback yet.  This is basically a cream of chicken with curry, very tasty.  I like it with some cooked white rice.

2 onions, chopped

3 ribs celery, chopped
3 carrots, chopped
3/4 cup cocktail sherry
1 tsp. garlic
1 tsp. thyme
1 pound cooked, diced chicken breast
1 bay leaf
1 tbsp. curry powder
1 cup heavy cream
1 quart chicken stock
 
Sauté vegetables in butter until tender.  Add sherry and reduce by 1/2.  Add garlic and seasoning.  Add stock and chicken, bring back to boil and simmer 15 minutes.  Add cream.  When soup returns to boiling, thicken with cornstarch and water mixture (should be consistency of heavy cream). 
Add 1/4 cup parsley flakes. 

Barbecue Shrimp Po'boy

Not you're traditional barbecue shrimp from New Orleans.  I'll post a recipe for that soon but cooking with the shell on isn't conducive to sandwich making.

6 oz. 16-20 ct. shrimp, peeled and deveined
Butterball turkey bacon
Tabasco Chipolte sauce
barbecue sauce

French Roll
cole slaw
tomato
onion

Preheat oven to 400 degrees.  Wrap shrimp in bacon and place on a non-stick baking sheet.  Drizzle shrimp with Chipolte sauce.  Bake in oven for about 5 minutes.  Pour barbecue sauce on shrimp, just a drizzle, and bake another minute.  Assemble the sandwich.

Shrimp Po'Boy

Only 11 days until Mardi Gras. 

4 oz. Gortons Popcorn Shrimp
Remoulade sauce (see Oysters Remoulade post)
lettuce
tomato
red onion

Prepare shrimp according to package directions.  When placing in oven, spray with non-stick cooking spray and dust with cajun spice.  Spread remoulade on both sides of a French roll.  Dress with lettuce, tomato and onion.  Also good with cole slaw, tomato and onion. 

Huevos Pollo Asada

Never too early to start thinking about brunch.  This recipe will use up your leftover jambalaya.  It's actually so good you may want to put some on the side just for this.

1 lb. diced cooked chicken
1/2 cup diced onion
1/2 cup diced tomato
1 cup refried beans
2 cups jambalaya rice
2 cups Mexican cheese blend (Kraft)
4 large flour tortillas

Spread refried beans over tortillas.  Fill with chicken, onion, tomato, rice and cheese.  Roll up.  Heat in microwave or bake in 350 degree oven.  Serve with eggs(your style) salsa and sour cream.

If you don't have jambalaya, mix some white rice with diced smoked sausage, creole/cajun seasoning and salsa.

Crab Stuffed Chicken

A restaurant favorite, scaled down for home cooking.  Ideal recipe to do in steps so you can relax when preparing the dinner.  Suggestion: make the sauce and prepare the crab meat the day before.

Easy Mornay Sauce:
2 cups double strength chicken stock
1 cup wine
1 cup heavy cream
1 1/2 cups grated swiss cheese (optional: Gruyere)
1/2 cup grated parmesan
salt and pepper to taste
1/4 cup cornstarch disolved in 1/4 cup COLD water

In a sauce pan, bring stock, wine and cream to a boil.  Turn down and simmer 5 minutes.  Add cheese, a little at a time, stirring constantly.  Thicken with cornstarch and water.  Season with salt and pepper.

Stuffing:
1 lb. crab meat, picked for shells and towel dried(backfin or claw meat)
1/2 cup onions, diced
1/2 cup mushrooms, sliced
1 cups mornay sauce
Seasoned Italian bread crumbs

Saute onions and mushrooms in butter until tender.  Add mornay sauce and crab meat.  Take off heat and add bread crumbs till at your desired consistency.  Serve stuffed between a grilled chicken breast split in half.  Top with mornay sauce.

Variation: Add fresh basil, tarragon and tomato to mornay sauce when topping chicken.

Roast Beef Po'boy

Only 14 days until Mardi Gras!!

First make an easy beef gravy.
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
1/2 tsp. thyme
1 cup water
1/4 cup red wine
3 tbsp. brown gravy mix
1 tbsp. butter

Puree onion, celery, carrot and thyme in processor.
In a sauce pan, saute pureed veggies and thyme in olive oil for about 3 minutes.  Add red wine, bring to boil and reduce until almost evaporated (au sec).  Add water and gravy mix, stirring constantly.  When gravy thickens, swirl in butter and reserve.

French Roll
6 oz. thinly sliced roast beef
1/4 cup gravy
2 slices swiss cheese
horseradish sauce
lettuce, tomato, onion (optional if you want your po'boy dressed)

In a sauce pan, heat gravy till almost boiling.  Add roast beef.  Liberally spread horseradish sauce on top and bottom of roll.  Place swiss cheese on bottom (fixins on top if desired), then cover with roast beef and gravy.  Cut in 1/2 and serve.

Ambrocio's Black Bean Chili

Winter warmer stew with a Cajun kick.  You can adapt this for the slow cooker.  Since you're going to use an immersion blender later, don't stress on how small your dicing is.

2 onion, diced
1 cup celery, diced
1 green pepper, diced
1 fresh jalapeno, seeded, ribs removed, diced
1 lb. andouille sausage diced (reserve 1/2 lb.)
1 tbsp. cajun spice
3 cans black beans, Bush's
1 qt. beef stock
2 cans Rotel tomatoes
2 tbsp. chili seasoning
1 tsp. crushed red pepper
1 tbsp. Tabasco Chipolte sauce

In large stock pot, heat 2 tbsp. olive oil.  Add vegetables and diced sausage.  Saute until veggies are tender.  Add cajun spice, saute 1 minute to release flavor.  Add rest of ingredients(except reserved sausage) and bring to a boil.  Blend chili with immersion blender until at desired consistency.  Add reserved sausage, stir and serve with a dollop of sour cream and tortilla chips.
Lower heat and simmer for 45 minutes. 

Monte Crisfield

Here's an Eastern Shore version of the Monte Cristo.

2 slices thick sliced white bread
2 eggs
1 tbsp. milk
1/2 tsp. Old Bay seasoning

3 oz. shrimp salad
2 slices  cheddar cheese
3 slices cooked bacon
2 oz. crab salad
2 tomato slices
2 slices provolone cheese

Prepare bread as for French toast.  Once again, it's best to prepare ahead of time and lay on paper towels in fridge.
Preheat oven to 400 degrees.
Assemble the sandwich.  On bottom slice, in order, shrimp salad, cheddar slice, bacon, crab salad, cheddar slice, top slice of bread.  Microwave until hot, about 1 minute.  Top with tomato and provolone, bake until cheese melts and starts to brown.

Deli Cristo

This is a beefier version of the classic Monte Cristo.  Spiced up with some horseradish sauce and spicy brown mustard. 

2 sliced thick white bread
2 eggs
2 tbsp. milk
salt and pepper

3 oz. sliced turkey breast
2 slices swiss cheese
3 oz. sliced roast beef
2 slices provolone cheese
2 slices tomato

Prepare bread as you would French toast.  It's best to do ahead of time and let the bread sit on paper towels in the fridge. 
Preheat oven to 400 degrees. 
Assemble the sandwich.  On bottom slice of bread, spread 1 tbsp. horseradish sauce, then roast beef, swiss cheese and turkey.  On top slice spread 1 tbsp. spicy brown or dijon mustard.  Microwave for about 1 minute or until hot.  Top with tomato slices and provolone.  Bake in oven until cheese melts and starts to brown.

You can use a store bought "Tiger" sauce or make fresh.  Recipe for fresh horseradish sauce is posted on the Roast Beef wrap page.

Oaxaca Queso Dip

Very quick, very simple dip.  Perfect for parties and other such get togethers.

Serve with your favorite brand of tortilla chips.

I also use it as a filling in tacos, burritos and on sandwiches. 

 

1 cup red onion, diced

1/2 cup green onion, diced

1/2 cup diced pickled jalapenos

1/2 cup red pepper, diced

1 can Rotel tomatoes, drained

1 pound cream cheese

1 cup nacho cheese
1 cup salsa
 
Soften cream cheese.  Combine all ingredients. 

Fried Chicken Po'boy

This is a quick to prepare sandwich.  You can make several, cut into small portions and use for your Super Bowl party.  I recommend Murry's because it is a good quality product at a reasonable price.  No reason to break the bank while watching the Giant's crush the Patriots : )

6 oz. Popcorn Chicken (recommend Murry's)
1 French roll, split
cole slaw
diced tomato
diced red onion
1/4 cup mayo
1 tbsp. Tabasco red pepper sauce
1 tsp. Italian seasonings

Fry popcorn chicken until crispy, then toss with Old Bay seasoning.  While cooking mix mayo, Tabasco and seasonings.  Salt and pepper to taste.  Spread mayo mixture on both top and bottom of roll.  Dress roll with cole slaw, tomato and onion.  Fill with chicken, cut and serve.

Patriot Wings

These wings are hotter than Tom Brady's girlfriend.  Go Giants!!

2.75 lb. bag Murry's Buffalo WOW wings
1 cup Tabasco Buffalo Sauce
2 tbsp. Tabasco Habanero Sauce
1/4 cup melted butter or Smart Balance
1 tbsp. jerk seasoning

Bake or fry wings until crispy.  While wings cook, heat rest of ingredients in a saucepan.  Toss wings with sauce in a mixing bowl.  Serve with bleu cheese or ranch. 

Satriale's Eggs

An Italian deli omelet worthy of Tony Soprano.  Also a big breakfast to get the energy to make it through Super Bowl Sunday : )

4 eggs beaten with 1 tbsp. milk
2 slices mortadella, diced
2 slices capicola, diced
2 slices salami, diced
2 slices provolone cheese
1/4 cup tomato, diced
1/4 cup black olives, diced
1/4 cup red onion, diced

Spray a large non-stick pan with cooking spray.  Heat pan to medium high then add 2 tbsp. olive oil and meats.  Cook until hot, then add vegetables.  You don't want to over cook the veggies, just get them hot.  Finally add the eggs, you may want to add more olive oil or butter first to gurantee no sticking.  When eggs begin to set, turn down heat to medium.  Pull eggs from side to middle and let liquid eggs work to outside to set.   Place cheese on one side of omelet and fold over onto a plate.

Tuscan Eggs

Super brunch for Super Bowl Sunday!

4 slices proscuitto ham, very thin
2 slices Italian plum tomato
2 slices red onion
grated Italian cheese blend, Kraft
2 poached eggs
1/2 cup alfredo sauce
1 tbsp. tomato paste
1 English muffin, toasted

Preheat oven to 350.  Arrange muffin topped with ham, tomato, onion and cheese.  Bake until cheese is bubbly.  While baking, poach eggs and warm alfredo sauce ( I use premade unless I have leftovers), add tomato paste.  Top muffin with eggs then pour sauce over and serve.  Asparagus is a very nice pairing with this or you could use broccoli.

Polish Stew

This is an old family recipe passed down for generations.  Well not really, but it may become one.  I won’t lie, you have to like Polish sausage and sauerkraut to really enjoy this, but thinking about that, who doesn’t.

1 large onion, diced
1 tbsp. garlic
1 can tomatoes
3 cups beef broth
1 can sauerkraut, drained, rinsed then drained and rinsed
4 red potatoes, quartered
2 carrots, peeled and sliced
1 pound Polish sausage, 1/2 diced, 1/2 sliced
1 tsp. caraway seed
Salt and pepper
1 tbsp. Tabasco red pepper sauce
 
Sauté onions and carrots in olive oil until onions start to brown.  Add rest of ingredients except potatoes.  Bring to a boil and simmer for 15 minutes.  Add potatoes and cook until tender. 

Roast Beef Wrap

8 soft taco tortillas
1 lb. roast beef
1/2 lb. horseradish cheddar
shredded lettuce
diced red onion
horseradish sauce

Spread horseradish sauce on one side of the tortillas.  Divide meat and cheese, then top with shredded cheese and red onion.  Roll up tight in plastic wrap and refrigerate until set.

Horseradish sauce:
8 oz. cream cheese
1 cup sour cream
1/2 cup prepared horseradish
1/2 tsp. garlic in oil

Soften cream cheese.  Mix all ingredients and chill.

Major Deegan's Corned Beef Wrap

A Super Bowl call out to the New York Giants!  This is a reubenesque wrap perfect for Sunday gameday parties.

8 soft taco sized tortillas
1 lb. sliced corned beef
1/2 lb. sliced swiss cheese
Major Deegan mustard sauce
shredded lettuce

Spread mustard sauce on one side of the tortillas.  Divide corned beef and swiss, then top with shredded lettuce.  Roll up tight in plastic wrap.  Refrigerate until set.

Major Deegan Sauce:
1 cup dijon mustard
1 cup mayo
1 tsp. dry mustard
1 tsp. Tabasco Green Pepper sauce
2 tbsp. honey

Mix thoroughly and refrigerate.

Minestrone

I wanted to learn how to make this ever since I was a kid.  The canned variety always smelled so good but I couldn’t eat it due to a food allergy.  This is the recipe I came up with.  Full of vegetables and flavor with just the right amount of seasoning.  I also switch it around a little and make a chicken and seafood version also.  The secret is making a big batch and use a full range of ingredients.  Throw everything in there you can, kind of like an Italian gumbo.

1 pound stew meat

1 onion, diced

3 stalks celery, diced

1 red pepper, diced

1/2 head cabbage, shredded

1 box frozen spinach, thawed and drained
1 can artichoke hearts, drained and diced
1 yellow squash, diced
1 can diced tomatoes with juice
1/2 gallon beef stock
1/4 cup Italian seasoning
2 tbsp. garlic, minced
1 tsp. crushed red pepper
2 cups pasta cooked (penne, macaroni, rotini, etc.)


Trim and cut meat into bite size pieces.  Heat 2 tbsp. olive oil in pot.  Dredge meat in seasoned flour, then brown in hot oil.  Remove from pot and set aside.  Add 2 tbsp. more olive oil to pot with onion, celery and pepper.  Sauté until tender. 
Add beef and remaining ingredients, except pasta.  Bring to a boil and simmer 90 minutes.  Add cooked pasta. 

Variations:

Seafood: substitute chicken stock for beef stock and replace beef with a combination of shrimp, crab, clams or scallops.

Chicken: Substitute chicken stock for beef stock and chicken for beef.

Vegetable:  Substitute V-8 or vegetable broth for beef stock.  Add variety of beans (kidney, pinto and black beans)

Queso Dip

Perfect dip for your Super Bowl party. 

1 cup red onion, diced
1/2 cup green onion, diced
1/2 cup pickled jalapenos, diced
1 can Rotel tomatoes
1 lb. cream cheese
1 cup nacho cheese

Soften cream cheese in microwave.  Drain tomatoes and jalapenos.  Mix all ingredients thoroughly.  Heat in microwave before serving with tortilla chips or pretzels.

Cocktail Meatballs

What's the Super Bowl without meatballs!

1 pound prepared, cooked meatballs

1 cup grape jelly

1 cup bbq sauce

Heat bbq sauce and jelly up in sauce pan.  Stir until smooth.

Pour over meatballs.  Bake in 350 degree oven until meatballs are hot.

Any prepared meatball is fine, but I like the Perdue Italian style turkey meatballs.

Here's a recipe for homemade.

1 lb. ground beef or turkey

1 egg

2 tbsp. milk

1 tsp. minced garlic

1 tbsp. minced onion

1 tbsp. Italian seasoning

1 tsp. crushed red pepper

1 cup Italian bread crumbs

Preheat oven to 350 degrees.  Spray baking sheet with non-stick spray.

Beat egg with milk, add rest of seasonings.  Mix egg mixture with ground beef thoroughly.

Add bread crumbs and mix completely.

Make into 1 to 2 oz. meatballs and place on baking sheet.  Bake for 15-20 minutes or until done.

Maryland style Buffalo Shrimp

A healthy snack for the big game!

1 lb. 21-25 shrimp, peeled
Old Bay seasoning
1 cup Frank's Red Hot sauce
1/4 cup Smart Balance butter substitute

Pat shrimp dry and place in a plastic bag.  Add enough Old Bay and toss around to coat shrimp.  Refrigerate for 15 minutes.  Heat sauce pan to medium high heat.  Spray pan with non-stick spray and add enough vegetable oil to cover bottom.  Saute shrimp till done, about 2 minutes on each side.  Add hot sauce and heat.  Add butter a little at a time, stirring to incorporate into sauce.  Serve over a platter of shredded iceberg lettuce or kale with bleu cheese dressing. 

Crab Nachos

Super Bowl week calls for making a batch of Hot Crab Dip.  Very versatile.

Bowl of tortilla chips
Crab Dip
Shredded Lettuce
Diced Tomato
Diced Onion
Pace Salsa
Sour cream
Guacamole

Bake tortilla chips in 350 degree oven until warm.  Place in a bowl and top with hot crab dip, lettuce, tomato and onion.  Serve with salsa, sour cream and guacamole on side. 

Chesapeake Wings

It's Super Bowl Week!!  Got to have some football party food recipes.

2 dozen chicken wings
1/4 cup Old Bay seasoning
2 tbsp. salt
2 tbsp. paprika
1 tbsp. garlic salt

In a large plastic bag, combine seasonings.  Rinse and pat chicken wings dry.  Add to the bag and shake.
Refrigerate for at least 1 hour.  Preheat oven to 400 degrees.  Spray baking sheet with non-stick spray.  Evenly place wings on sheet.  Spray tops of wings with spray and bake in oven 15 minutes or until crispy.  Serve with ranch, celery and carrot sticks.