Stuffed Acorn Squash

Prep time: 60 minutes
Servings: 6 cups

Ingredients

  • 2 large potatoes (2 cups cut into 1/2 inch cubes)
  • 1/2 cup carrots
  • 1 1/2 tsp salt
  • 2 cups water
  • 2 tbsp chopped onion
  • 3 tbsp butter
  • 2 tsbp flour
  • 2 cups milk
  • 1/2 lb tin salmon
  • small pinch marjoram
  • 4-5 drops worstershire sauce
  • 1/2 c thinly sliced celery

Directions

Put potatoes and carrots together in a small saucepan, add salt and water. Cover and cook gently until tender. Remove from heat, but do not drain. Meanwhile, saute onion in butter for 3 minutes. Blend in the flour until smooth and add milk gradually, stirring over medium heat until the mixture boils and thickens. Discard skin from salmon, crush the bones, and flake the fish. Combine fish, crushed bones, and cooked vegetables and their liquid with the thickented milk sauce. Add remaining ingredients. Heat thoroughly and serve at once.

Alternately: use fresh broiled salmon. De-bone, flake, and put into the chowder. Add corn, which will add some sweetness.

Prep time: 15 minutes

Ingredients

  • 1 1/2 tsp onion powder (non-granulated is preferred)
  • 1 1/2 tsp garlic powder (non-granulated)
  • 1 tsp allspice
  • 1 tsp cayenne pepper (reduce or omit for mild version)
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp curry powder
  • 1/2 tsp dried thyme (or 1/4 powdered)
  • 1/4 tsp paprika
  • 1/4 tsp ground ginger
  • 1/4 ground ginger

Directions

Mix well and put in a shaker.

Cover one side of chicken with a spice mix. There's no salt (the brine has plenty). Place that side down on the grill and repeat on other side. Grill 3-4 minutes per side.

Notes

This goes with the brine jerk recipe.

Prep time: 15 minutes

Ingredients

  • 2 cups fresh squeezed orange juice (about 5 large oranges)
  • 2 cups fresh squeezed lime juice
  • 4 cups cold water
  • 4 teaspoons dried thyme (or 2 tsp powdered, but a bunch of fresh thyme is superior)
  • A dozen or so allspice berries, crushed
  • 1/4 of sugar, if desired
  • Garlic, crushed. As much as you want
  • 1 cup kosher salt
60

Directions

This should be enough to brine about a dozen chicken breasts.

Mix well, making sure salt is dissolved. Flatten the chicken breasts. Put the chicken in and put something heavy on it to make sure it stays submerged. Brine overnight.

Notes

This goes in with Scott's chicken spice recipe.

Prep time: 30 minutes

Ingredients

  • 3 lbs prawns or shrimp, peeled and de-veined
  • 1/2 stick of butter
  • 2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp powdered ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp paprika

Directions

Combine all spices in a small bowl.

Melt butter in a skillet on high. When butter is mostly melted, drop in prawns and cover with spices. Stir-fry prawns for 3-4 minutes or until done. Remove from heat. Serve.

Optionally, double the butter and toss with noodles such as linguine.

Prep time: 60 minutes

Ingredients

  • One large pan tomato puree
  • One large can tomato paste
  • 1 lb chicken (marinate in rice vinegar for a couple of hours to tenderize)
  • 1 lb andouille sausage
  • 1 lb frozen shrimp
  • 8 oz sliced mushrooms
  • 1 tbsp dried parsley
  • t tbsp oregano
  • 1 tsp thyme
  • 1 tbsp salt
  • 3 or 4 drops tabasco sauce
  • chili powder
  • cayenne pepper to taste
  • 2 bay leaves
  • 1/4 cup white cooking wine
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 small (or 1/2 large onion), diced
  • 6 cloves (or so) garlic, minced
  • 3 cups uncooked white rice

Directions

Combine everything except the shrimp and rice in a pot. Simmer for at least an hour, or two.

Half an hour before serving, add the shrimp.

Cook the rice separately, just before serving, add the rice.

Prep time: 15 minutes

Ingredients

  • 1 cup light corn syrup
  • 1 cup whiskey or scotch (generic is best)
  • 2 tbs vanilla extract
  • 1 tbs coconut extract
  • 1 tbs instant powdered coffee
  • 2 tbs chocolate extract

Directions

Mix in a saucepan and warm a bit until the ingredients are well mixed.

Notes

This gets tastier as it ages. Mix in coffee, milk, make a milkshake with it, serve over ice cream, spike your cocoa with it.

Prep time: 15 minutes

Ingredients

  • 2 cups catsup
  • 1/4 cup cider vinegar
  • 3 tbs worcestershiire sauce
  • 1/4 cup molasses
  • 1 tbs chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp (or more) cayenne pepper
  • 1 tsp hot sauce (like tobasco)
  • 1/4 c prepared mustard
  • a few drops of liquid smoke
  • a generous pinch or two of kosher salt
80

Directions

Mix all ingredients in a saucepan. Simmer. Adjust until you're happy with it.

Prep time: 30 minutes

Ingredients

  • 3 large eggs
  • 1/3 cup fresh lemon juice (2-3 lemons, do not use bottled juice)
  • 1 tablespoon (4 grams) finely shredded lemon zest
  • 3/4 cup (150 grams) granulated white sugar
  • 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Directions

In a stainless steel bowl over a saucepan of simemring water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick (160 F or 71 C). This will take about 10 minutes. Remove from heat and immediately pour through a strainer to remove lumps. Cut the butter into small pieces and whisk into the mixture until the butter is melted. Add the zest and let cool. The curd will continue to thicken as it cools. Cover immediately and refrigerate up to two weeks.

Makes 1 1/2 cups

Notes

This is the easiest lemon curd recipe I could find.

Pages