Enchilada Pie

Our family and friends know we love to travel.  Whether trams-Atlantic or the all-American road trip, we have had our share of adventures and misadventures.  On cross country trips to Canada or out west to California, we have broken down in such notable places as Johnson City, TN; Amarillo, TX;  and Grand Junction, CO.  Our first big family road trip was taking our then 3 year old daughter to the Grand Canyon.  On our way back we rode the Combres-Toltec Railroad from NM into CO, stopping for lunch in Osier, CO.  We had this delicious enchilada pie for lunch and it has been a family favorite ever since.  Hope you like it, and Happy Trails!

Prep Time 20 min
Cook Time 15 min
Serves 6-8

Filling
2 lbs ground chuck
1 onion
1 T minced garlic
2 T flour or masa
1 T chili powder
Salt and pepper to taste
3/4 cup water

Sauce
2 T vegetable oil
3 T flour
1 can Rotel tomatoes
2 cups beef broth
Chili powder
Cumin
Oregano

8-12 corn tortillas
2 cups grated or shredded cheddar cheese


Heat oven to 375. In Dutch oven brown meat, add onion and garlic and cook until translucent.  Add flour and seasonings.  Then add water to give meat a  cohesive consistency.  Place 4-6 corn tortillas in greased casserole pan, cover with 1/2 of meat, reserve other 1/2 in a bowl.  Using same Dutch oven, add oil and heat over medium heat.  add flour and stir until browned.  Add tomatoes and let stir and thicken.  add broth and spices.  Sauce should be a nice gravy consistency.  Place 1/2 of sauce over meat.  Cover layer with 1 cup shredded cheddar.  repeat all 4 layers, tortillas, meat, sauce and cheese and bake for 10-15 minutes until cheese is bubbly and lightly browned.

Strawberry Bellini

The Bellini is the classic drink of Venice. Made from Prosecco, a slightly sweet sparkling white wine/champagne and pureed white peaches, it was developed at Harry's bar in Venice and named for the great artist. I first had a Bellini in Venice 10 years ago, while there with my daughter. We spent a sunny afternoon on the Piazza San Marco. On this sunny afternoon, my daughter and I shared a lovely strawberry Bellini made with fresh LA strawberries.

Purée a 1/2 pint of cleaned, whole strawberries with 11/2 tablespoons simple syrup.  Place about 1-2 tablespoons of purée in a champagne glass and fill with champagne or prosecco.  You may need to give it a little stir to incorporate the strawberries.  It has a lovely, fresh fruit flavor.  Salute!

Shrimp Fra Diavolo

This is a delicious easy recipe that I got from Cooks Illustrated.  I made a few simple changes to the recipe.  I made it yesterday with some fresh shrimp and it turned out just right.  Enjoy!

1 1/4 pound large shrimp (26 to 30 per pound), peeled and deveined, shells reserved

Salt

1 (28 ounce) can whole peeled tomatoes

2 Tablespoons olive oil

1 cup dry white wine

4 garlic cloves, minced

 1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1 tablespoon anchovy paste

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 lb linguine

INSTRUCTIONS

1. Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander.

2. Heat 1 tablespoon vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.

3. Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes.

4. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil and serve. 

Easy Chicken Noodle Soup

This is an easy version but if you have more time, use dark meat, esp. wings as they are said to have medicinal qualities.  It's also nice to make homemade stock by boiling the chicken with a quartered onion, a carrot, celery and peppercorns.

1 large breast boneless skinless chicken cooked and diced

1 T butter or olive oil

1 medium onion minced

1 t minced garlic

2 medium carrots diced

2 stalks celery diced

4 cups chicken stock

2 cups egg noodles

Chopped fresh parsley

Heat oil in soup pan. Sauté onion and then garlic until translucent. Add carrots and celery and cook until softened, 5-8 minutes.  Add stock and bring to a boil.  Add noodles and cooked chicken.  Garnish with fresh parsley. 

Thai Salad

This makes a nice crunchy salad similar to one served at Kona Grill.  Chopped Napa cabbage is great instead of cole slaw mix.  This is also great with chicken or fish.  We often serve it with crispy oven baked cod.

1 package cole slaw mix

3-4 chopped green onions

1/2 cup sliced almonds

1 package ramen noodles

Dressing:

1/3 cup olive oil

1/3 cup soy sauce

Ramen chicken sauce mix

A dash of Tabasco

A pinch of sugar

Toss salad ingredients, mix dressing and combine, tossing well.  

Pastalaya for a crowd!

Serves 20

2 lb. boneless, skinless chicken breast, cubed

2 lb. Richards sausage, cut in 1/2 inch slices

2 tbls. vegetable oil

3 (1-lb.) containers of Guidry’s Seasonings (diced onion, bell pepper and celery)

1 rounded tablespoon minced garlic

2  bay leaf

1 t each thyme and basil dried (1 T fresh)

1 T parsley 

Mr. B's or Tonys to taste

3tbls. Worcestershire sauce

3  tbls. A-1 Steak Sauce or BBq sauce

A dash of Liquid Smoke or Kitchen Bouquet

 2 28 oz cans diced tomatoes and sauce

6 cups chicken stock

4 lbs penne pasta

1. In a Dutch oven, brown chicken, and sausage in vegetable oil. 

2. Add onions, bell pepper and celery and sauté until softened but not browned. Add garlic and all seasonings.

3. Add tomatoes and stock and bring to roiling boil, add pasta.

4.Reduce heat to simmer and cook, covered, for about 20 minutes. 

4. Adjust seasonings with salt, pepper and garlic powder to taste.

Nana's Irish Soda Bread

My mother- in- law had an Irish father and and a half Irish mother.  Pat loved St. Patrick's Day, traditions, and most of all, family. She typed her recipe out for me when I was a newly-wed and wanted to cook her son some of his mom's home cooking.  She shared her recipes with love, as she did with all things for her kids.

Prep time 15 min

Cook time 1 hour

Pre-heat oven to 375'

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

2/3 cup sugar

1 teaspoon salt

1 tablespoon baking powder

1 1/2 cups seedless raisins

1 tablespoon caraway seeds

2 tablespoons butter, melted 

1 1/2 cup buttermilk

2 eggs

Grease loaf pan, mix dry ingredients, add raisins. In a small bowl mix butter, milk and eggs. Add to dry ingredients, mix well.  Pour into loaf pan and bake at 375' for one hour.

Mom's Irish Stew

Mom's Irish Stew with Dumplings

My parents grew up in New Orleans and had French heritage, but both also have some Irish lineage too. My mom was a great cook and always made a great Irish stew.   I learned how to cook from Mom, who always prepared great meals for us. Here is her Irish stew (with a couple of additions from me) Of course on St. Patrick's day, aren't we all a little Irish anyway?

Prep Time 30 min

Simmer 1 1/2- 2 hours

Serves 8

INGREDIENTS

1 1/2- 2 lbs. round steak, cut in 1 " cubes

Salt and pepper to taste

1/4 cup olive oil and 1/4 cup olive oil again if needed

1/2 cup flour

1 large onion chopped

2 t minced garlic

1-2 tablespoons tomato paste

1 cup of Guinness or 1 cup of dry red wine

1 teaspoon dried thyme

1 tablespoon dried parsley 

1 tablespoon Worcestershire sauce

1 1/2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups

2 cups 1/2 " pieces carrots

1 small bag frozen peas

Beef broth or water as needed to thin- about 4 cups

Dry beef, salt and pepper and brown in heated olive oil in Dutch oven. Remove when browned.  Add oil and flour and brown to make roux. When roux- gravy base- is a nice dark brown, and onion and garlic and brown. Add a spoon of tomato paste. De-glaze pan with Guinness or wine.  Add the meat back in.  Add seasonings and veggies. Add salt and pepper and a dash of cayenne to taste. Add about 4 cups broth or water to bring gravy to right texture. Sauce should just cover meat and veggies. Simmer on low heat for about 1 1/2hours until meat is tender.

Dumplings

In my house, one son likes potatoes,  the other likes dumplings- so my stew has both- these are simple Bisquick  ones that you can make in a minute!

Prep 2 min

Cook time 15 min

2 cups Bisquick mix

2/3 cups milk

1 t dried parsley (or another favorite herb - but Mom always used parsley!)

Mix, drop by rounded tablespoons into boiling stew. Cover pot and reduce heat to low simmer. Do not open for 15 minutes until cooked. 

St. Joseph's Day Altars in South Louisiana

My day was a true gumbo of cultures, as only south Louisiana can provide! My Saturday began with watching Baton Rouge's St. Patrick's Day parade with my dear aunt and the CSJ (Sisters of St. Joseph) sisters at their home.  Our beloved Bishop, Bishop Robert Muench, was on hand to throw beads!

After a morning of Irish American fun, we sojourned to the home of a local family of Sicilian descent, via New Orleans, for an authentic, south Louisiana, St. Joseph's Day altar.  The friends of my aunt graciously welcomed me into their home as if I were a family member.  A local priest provided a beautiful blessing of the altar, the cooks, and all gathered there, reminding us of the baptismal vows that united us with Christ.   Fava beans, prayer cards, and medals were distributed and the feast began.

The tradition began in Sicily after the country was overcome by drought and famine.  The Sicilians prayed to their patron saint, San Giuseppe or St. Joseph, to intercede and relieve them.  When the famine abated, the people hosted feasts in celebration and prayed and offered thanks to St. Joseph for his intercession.  The tradition has evolved into people often asking for St. Joseph to intercede for them for special requests, and offering thanks (in the form of an altar and feast) in his honor.  Often 

tableaus of the Holy Family are presented and children depict the members of the Holy Family.

There are a multitude of symbols on the St. Joseph's altar.  I will explain just three.  From www.catholicculture.org - "The myth of the fava bean began during the famine in Sicily, where the bean was used as fodder for cattle. To survive, the farmers prepared them for the table. Hence, they considered themselves lucky to have them. The bean is also a symbol of fertility since it grows well even in poor, rocky soil. Italians would carry a bean from a good crop to ensure a good crop the following year. The blessed dried beans are distributed on the altars along with a piece of blessed bread." Everyone is encouraged to take one or a few.  I brought several to share with a couple of friends.  Another favorite symbol is the cracker crumbs, mudrica, to place on the  Pasta Milanese.  The crumbs represent the sawdust in St. Joseph's work place, and his humble beginnings as a 

carpenter.  I love the symbolism of St. Joseph, the man, and how he used his hands to build each day.  The same hands surely stroked the baby Jesus, his earthly son.  Finally, the symbol of St. Lucy's eyes is often present.  Santa Lucia, the patron saint of the blind, is an important saint in Italy. Her eyes are often depicted in bread or pie on the beautifully adorned altar.  

Today's altar was replete with beautiful breads, baked goods, produce, wine,

flowers, and statues.  The many hot foods were served on another table:

minestrone, bruschetta, stuffed shells, pasta Milanese with mudrico,

stuffed artichokes, cod fish, fried eggplant (the best I have ever had!), latkes, artichoke

casserole, spinach, and assorted antipasti to name but a few of the dishes.  The

baked goods included traditional fig and almond cookies, pignolias, sesame 

cookies, cannolis, Italian wedding cookies, Italian bread, sesame bread 

and the list goes on.  

Especially nice is the bag pressed into your hand as you prepare to leave,

You can't leave without taking a bag of wonderful Italian cookies with you.  

All strangers who come are fed, and donations are offered to the poor, along with 

the left over food.  The beautiful Italian hospitality is overwhelming.

Here are two websites with lots of information about the traditions:

http://voices.yahoo.com/pasta-milanese-saint-josephs-day-tradition-5647062.html

http://www.louisianafolklife.org/LT/Articles_Essays/Italians.html

Brucciloni Recipe

This recipe is NOT normally found on a St. Joseph's altar since they are 

traditionally meatless.  However, this is a favorite family recipe of mine that 

came from my Meremaw.  She was born and raised in New Orleans and 
this recipe was handed down through my mom.  It is not a quick recipe to 

make but is delicious and truly a labor of love.  There are as many spellings 

of this favorite as there are variations.  You can still find it on a few New 

Orleans menus, such as Vincent's, off of Carrolton or, Venezia in mid city.  

If you go there be sure and stop at Brocato's for gelato or cannolis. 

Here is my youngest enjoying Brocato's  Enjoy! 

1 thin round steak (about 1/1/2 lbs)

2-3 T olive oil

2 cups seasoned Italian bread crumbs

1/2 cup Parmesan cheese

1/2 cup Pecorino Romano

1 cup shredded mozzarella

1 T basil

1 T parsley

1t oregano

salt and pepper to taste

1 onion chopped

1 cup green onions chopped

1 t minced garlic

2 hard boiled eggs chopped

blanched or canned plum tomatoes, cut in wedges, 1 cup or less

homemade red gravy

Sauté onions in 1 T olive oil.  Add garlic, bread crumbs, Romano and parmesan cheese and stir.  Add extra oil if too dry.  Add fresh herbs.  Remove from heat.  Add mozzarella cheese when cooled.  Add eggs and mix.  Spread on salted and peppered meat.  Place tomatoes on top.  Roll steak long wise and tie with kitchen twine.  Brown in Dutch oven in heated olive oil.  Cook in homemade red gravy for several hours over a low heat until tender.

New Orleans red gravy is a dark and slightly spicy red sauce.  Similar to a spaghetti sauce but not light like marinara.  It should cook slowly over a low heat until thick and dark.



Gordon Ramsay's Sheperd's Pie

We stayed outside of Dublin at Powerscourt a couple of years ago.  There was a Gordon Ramsay Restaurant in the hotel and it was fabulous.  While I did not eat Sheperd's Pie there, I loved the Irish Breakfast every morning and an incredible dinner menu.  My boys like meat and potatoes dishes and this one is easy as pie! Sorry - couldn't resist the pun!

Al fresco dining at Gordon Ramsay's Powerscourt - Facing the Wicklow Mountains

We enjoyed this view for a week! It was a fabulous resort.

Prep Time 20 min - Cook Time 20 min serves 6-8

Filling
1 T Olive oil
1 1/2 pound lean ground beef
1 large onion minced or grated
1 large carrot minced or grated
1 T minced garlic
Fresh thyme
Fresh rosemary
A few dashes Worcestershire sauce
Salt and pepper to taste
1 small can tomato paste

1/2 cup red wine

3/4-1 cup chicken broth

Mash
1 1/2 pounds small white potatoes, washed, covered with water, and boiled till soft
Salt and pepper to taste
4 T butter
1 cup fat free half and half
2 egg yolks
1/2 cup Parmesan cheese

Preheat oven to 400.  Heat oil in skillet.  Add meat and vegetables and sauté until browned.  Add seasonings.  Then add tomato paste and simmer, add wine and stock and simmer until a smooth consistency.

Drain softened potatoes and mash in pot, adding butter, half and half, egg yolks and seasoning.

Whip potatoes till fluffy.  Spread on top of meat in casserole pan and bake 20 minutes until lightly browned.

Bolognese Sauce

This recipe came from Cooks Illustrated and is a favorite at our  house. I double the recipe and freeze half. The slow simmering imparts a deep rich flavor to the sauce. 

Prep Time-15 min.  Cook Time 50 min. Simmer a couple of hours.  Makes sauce enough for 2 lbs. of pasta.

3 tablespoons unsalted butter

3 tablespoons olive oil

1/4 cup minced onion

1/4 cup minced carrot

1/4 cup minced celery

¾ pound ground beef chuck

3/4 pound ground pork

table salt

2 cups whole milk

2 cups dry white wine

2 (28 ounce) can whole tomatoes, packed in juice, chopped fine, with juice reserved

Salt to taste and a dash crushed red pepper

1. Heat butter and oil in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add ground meat and ½ teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.

2. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 20 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 20 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours. Adjust seasonings with extra salt to taste and serve. (Can be refrigerated for several days or frozen for several months. Warm over low heat before serving.)

Huevos Rancheros

Prep 10 min Cook Time 20 min

Rancheros sauce

1 tablespoon vegetable oil

1/2 onion minced

1 t minced garlic

1/2red pepper minced

1/2 green pepper minced

1 jalapeño seeded and minced

1 14 oz can diced tomatoes

Chili powder to taste

8 corn tortillas

8 eggs

Queso  fresco

Heat oil in pan

Sauté vegetables, add tomatoes and chili and let simmer.

Spray large frying pan with cooking spray and briefly crisp corn tortillas and place in warm oven.

Eggs are then fried sunny side up or can be poached on top of ranchero sauce. 

Place 2 crisp tortillas on each plate, place egg on each tortilla, cover with ranchero sauce and garnish with cheese.

Perfect with black beans and and sliced avocado or guacamole.