Apple Pandowdy

Fall for me means comfort foods and that includes sweets. There is one classification of desserts that are similar in ingredients but different in the way that they are finished. All three forms start with a fruit filling but each differences in the way that they are covered . These include cobblers that are covered with a pie type crust, there is the crisp or crumble that is covered with a crumb type topping and then there is the Pan dowdy  that has a cake crust topping.   

All Purpose Flour                               3 Tbl.
Apple Juice                                         1 cup
Brown sugar                                      ½ cup
Butter                                                 1 stick
Sugar                                                  3/4 cup
Cinnamon                                          1 tsp.
Ground Cloves                                   ½ tsp
Ginger                                                 1 Tbl.
Golden Raisins                                   ½ cup
Granny Smith Apples Sliced               6 Lbs.
Box Spice Cake                                    1 Package

Saute the apples in the butter until they start to soften. Add the flour and cook for 2 min. Add the
apple juice and cook until it thickens. Season the mixture to cool completely before continuing.
In a mixing bowl prepare the cake mix by box directions, substituting apple juice for the liquid
indicated. Pour the batter over the apples and cover with Foil and bake at 350 for 20 min.
Uncover and cook for an additional 10 min. or until the cake is cooked and the top is Golden
brown.

Corn Chowder

Well, with the close of the Fair we can expect the weather to turn cooler which means the we have finally made it to Fall. Nothing says fall more to me than comfort foods such as stews and soups. This chowder is one of my favorites. The panchettta adds a richness that is nice but you can substitute regular bacon if you need to . 

5 ears                 Sweet corn (Kernels removed)
1 ea.                   Yellow onions diced
1 rib                   Celery diced
4 oz.                   Carrot diced
2 oz.                    Panchetta diced
2 ea.                   Yukon gold potatoes diced
1 Qt.                   Corn Liquor
1 cup                   Heavy cream
1 tsp.                   Thyme
TT                       Salt and pepper
as needed             Flour

Place the corn on a cookie sheet. Roast the corn for 5 min. at 350. Puree all but 1 cup of the corn in a mixer until smooth. In a medium sauce pan render the panchetta. Add the onions, celery and carrots sweating the vegetables. Sift in 2 tbl. Of flour and cook until lightly browned, stir constantly. Add the Liquor, puree and the potatoes. Bring the mixture to a boil and reduce to a simmer cook for twenty min. Adjust the seasonings and finish with the cream.

Corn Liquor- Ruff chop the corn cobs and add to 6 cups of water and a bay leaf. Bring the mixture to a boil and reduce to a simmer and cook for 30 min. Strain through a mesh sieve.

Summer Lovin

There is nothing quite like summer. After a long winter, we look forward to the thaw of summer. Nothing says summer like picnics and Bar-B-Ques.  These three recipes are the best sides of summer. No B-B-Q should be without them.  

                                        

Cole Slaw

Green Cabbage                                                     1 Head shredded

Radicchio                                                            1 Head shredded

Carrots                                                                2 each grated

Green Onion                                                         1 bunch bias cut greens only

Mayonnaise                                                          1 cup

Red wine vinegar                                                  ½ cup

Poppy Seeds                                                         2 Tbl.

Salt                                                                     1 tsp

Pepper                                                                  ½ tsp

Sugar                                                                   1 Tbl 

In a large mixing bowl combine the cabbage, radicchio, carrots, and green onion. In a separate bowl combine the mayo, wine, poppy seeds and salt and pepper. Dress the cabbage mixture with the dressing. Allow the slaw to refrigerate for at least two hours. Mix again before service.

Red Jacket Potato Salad

Red Potatoes                                                          1 lbs.

Mayonnaise                                                            1 cup

Mustard                                                                 2 tbl.

Sweet Relish                                                           2 oz.

Red Onion diced                                                      4 oz.

Parsley chopped                                                      2 tbl.

Bacon  diced                                                           2 slices            

Salt and Pepper                                                        TT

Boil the potatoes until they are fork tender. In a mixing bowl and combine all of the

Ingredients. Adjust the seasonings.  Makes 6 servings

B-B-Que Beans

Vegetarian Beans                                                      2  16oz. Cans

Mustard                                                                  1 tbl.

B-B-Que Sauce                                                        2 oz.

French fry Shake                                                      TT.

Chopped Parsley                                                       1 tbl.

Onion Diced                                                             2 oz.

Apple wood Bacon Diced                                           2 slices diced

Combine all the ingredients and simmer for 20 min.  Serve as a side

dish or with your favorite B-B-Que.   Makes 8 servings. 

Skirt Steak with Chimichurri Sauce

Chimichurri sauce is a sauce that originated in Argentina and is used in the flavoring for beef. The sauce can also be used for other kinds of meat such as chicken and pork. 

3  Pounds                   Skirt Steak
2/3 Cup                      Red Wine Vinegar
1 Cup                          Olive Oil
½ Cup                        Parsley  Chopped
¼ Cup                        Basil  Chopped
¼ Cup                        Oregano Chopped
2 Tablespoons             Minced Garlic
2 Tablespoons             Crushed Red Pepper
1                                 Juice of one Lime
1 Tablespoon              Grain Mustard
To Taste                      Salt and Pepper

      Using a blender or a food processor combine the vinegar and mustard. Add the herbs and garlic blending well. Slowly add the oil to emulsify. Season the skirt steak with the salt and pepper. Place the seasoned skirt steak in a casserole dish and pour half of the sauce over the skirt steaks and make sure that the steaks are covered with the sauce and marinate for at least two hours in the refrigerator. Refrigerate the rest of the sauce for service. Heat the grill to 400 degrees. After the steak has marinaded grill the steak for three minutes per side this should give you a good medium temperature. Slice the steak against the grain and arrange the slices on a platter. Pour the remaining sauce down the center of the slices and serve.

Black Bean Quesadillas with Grilled Pineapple Salsa

 

1 can                                                      Black beans drained and washed

4 oz                                                        Roasted Corn Kernels

4 oz                                                        Red onion diced

4 oz.                                                       Red bell pepper diced

2 oz                                                        Cilantro chopped

To taste                                                   Salt and pepper

1 tsp.                                                      Fajita seasoning

½ lb.                                                       Pepper Jack cheese shredded

20 ea                                                       9” Flour Tortillas

As needed                                                Butter

Combine all of the ingredient for the filling. Place six of the flour Tortillas on a cookie sheet . Spoon 3 oz. of the filling on the tortillas and cover with A second tortilla. Repeat until all of the filling is used. Melt a little of the butter on a Griddle or in a skillet and brown each side of the quesadillas. Place back on the cookie sheet and bake in a 350 oven until the cheese melts. Cut into 6 pieces. Serve with Pineapple salsa. Makes 10 quesadillas

Grilled Pineapple Salsa

1 ea.                                                       Pineapple (Peeled,cored,sliced,grilled)

1 ea.                                                       Red onion diced

2 ea.                                                       Serrano chili minced

1 bunch                                                  Cilantro chopped

2 oz.                                                       Lime juice

To taste                                                  Salt

Dice the grilled pineapple and place into a mixing bowl. Add the rest of the ingredients and chill until use. Allow the flavors to marry.        

Grilled Shrimp Quesadillas with Mango Salsa

 

Quesadilla:

8 ea.                                                   9 inch Sun Dried Tomato Tortillas

12ea.                                                  Grilled Tiger Shrimp halved (peeled, deveined, and grilled)

4 oz.                                                   Red onion thin sliced

2 cups                                                Shredded Pepper Jack Cheese

To taste                                              Salt and pepper

As needed                                           Butter

Salsa:

1ea.                                                    Mango diced

1/3 cup                                               Red onion diced

1 ea.                                                   Serrano pepper minced

½ cup                                                 Cucumber diced

¼ cup                                                  Lime juice 

¼ cup                                                 Cilantro chopped

To taste                                               Sea salt

In a large mixing bowl combine the ingredients for the salsa. Mix well and set aside to allow the flavors to marry.

Place four of the tortillas on your cutting board. Add to each of the tortillas two oz. of the cheese. On top of the cheese place eight of the shrimp halves. Cover the shrimp with a little of the sliced onion and season to taste. Cover with the remaining cheese and cover with the remaining tortillas.  On a griddle set to 350, brown one side of the quesadilla in a little of the butter. Flip the quesadilla over and continue to cook until the cheese is well melted. Serve the quesadilla by cutting the quesadilla into 6^th and spooning about a ¼ cup of the salsa into the center of the plate. Garnish with a Tortilla chip and cilantro sprig.  

Mustard Sauce

    This is a pretty standard version of this sauce. It is basically a veloute sauce with a flavoring added, in this case mustard.  

2 Tbl.                                                                Whole Grain Mustard

1 cup                                                                 Water

2 oz.                                                                  Cider Vinegar

2 tsp                                                                  Sugar

1 Tbl.                                                                 Cornstarch

1 Tbl.                                                                 Butter

½ tsp.                                                                Salt     

1 tsp.                                                                  Grated Horseradish

2 ea.                                                                   Eggs beaten

In a medium saucepan combine the water, corn starch, sugar, and salt.  Cook over medium heat until the mixture thickens. Stir in the vinegar, butter and horseradish. In a mixing bowl temper the eggs with a little of the mustard mixture.  Return the egg mixture to the saucepan and mix well. Do not boil or the sauce may break. Makes 1 ½ cups.  

Serve this sauce with corned beef or bangers along with braised cabbage and mashers. 

Happy St. Pat’s