Week 26 Recipes

Pierogies serve with steamed vegetables

Yields 30

Ingredients

3 cups all-purpose flour plus flour to dust the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

  
Instructions
1.Combine flour, salt sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

2.On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.

3. Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream

Source:  Emeril Lagasse/About.com

Chinese Chicken Salad

Yields 4 servings

Ingredients

4 Chicken Breasts cooked, cut into bite sized pieces
1/2 head Lettuce chopped
3 Green onion chopped
1 teaspoon Sesame seeds
16 ounces Bean sprouts (can)
1 teaspoon Coriander
8 ounces Water chestnuts chopped
1/4 cup Celery chopped
DRESSING 4 tablespoon Sugar
4 tablespoon Vinegar
1/2 teaspoon Ginger
1/2 cup Oil
2 teaspoons Salt
1/4 teaspoon Pepper

Instructions
Heat dressing ingredients together in microwave. Stores well in refrig. Shake well before mixing in with salad.
Source:  unknown

Shrimp de Joe serve with crusty bread

Yields 4 servings

Ingredients

1/2 cup Butter
1/2 teaspoon Garlic powder
1 teaspoon Dried basil
1 tablespoon Fresh parsley chopped
1/4 teaspoon Salt
3/4 cup Green onion chopped
10 ounces Fettuccine
2 tablespoon Chablis
1/2 teaspoon Dried thyme
1/2 teaspoon Chicken bouillon
1/8 teaspoon Pepper
1 1/4 pound Shrimp peeled and deveined
1 1/4 cup Mushroom sliced

Instructions
In large skillet, combine butter, wine and seasonings. Bring to boil and simmer 5 mins. Add shrimp and cook until translucent, 4-5 mins. Add onions and mushrooms and heat through, 2-3 mins. While heating onions and mushrooms, cook pasta. Put hot pasta on serving dish and top with shrimp/vegetable mixture. Serve immediately.
Source:  Chancery Restaurant

Beef and Sausage Kebabs with Salsa and Chimichurri serve with a garden salad

Yields 6 servings

Ingredients

For the Kebabs:1 tablespoon extra-virgin olive oil plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
For the Salsa:1 large tomato finely chopped
1 green bell pepper finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
For the Chimichurri:1 cup fresh parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

Instructions
Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.

Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.

Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.

Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.

Source:  Food Network Magazine

Biscuits and Gravy

For the biscuits:

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

  
Instructions
1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2.Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.
Source:  allrecipes.com

Sawmill Gravy:

Ingredients

1 pound ground sausage
4 slices thick-cut bacon
1/2 medium onion diced
2 garlic cloves minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 cups half-and-half
2 tablespoon unsalted butter

  
Instructions
1. In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles. Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.
Recipe courtesy Paula Deen