Entree Recipes

Turkey Bacon Club Meatballs

Ingredients 2 lbs ground turkey 1 lb bacon 1.5 cups sharp yellow cheddar cheese, shredded 2 cups sweet onions, chopped .5 cups fresh parsley 3 eggs Hot sauce, to taste 1.5 cups breadcrumbs (I love challah breadcrumbs in this recipe.) 1 tbsp salt 1 tbsp pepper Your favorite bread or roll Lettuce 1 tomato, sliced Instructions Bake the bacon in a 350F oven until crisp. Once cooled, chop coarsely and put aside. Reserve 3 tbsp of the rendered bacon fat and put aside. Combine chopped bacon, bacon fat, cheese, parsley, eggs, breadcrumbs, salt, pepper and hot sauce in a bowl. Add ground turkey to the mixture and combine thoroughly. Form the meatballs, about 2oz each and place on a sheet pan. Bake at 350F for about 15 minutes, or until cooked through. Use the meatballs to make a sandwich how you like, with lettuce, sliced tomato, mayonnaise or your favorite condiments.

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Red Snapper Tacos

For the Fish: Ingredients: 2 lbs Red Snapper, cut into 1” x 3” in strips. 1 Tbsp Paprika 1 Tbsp Coriander ½ Tsp Cumin Salt & Pepper to taste Red Pepper Flakes to taste 1 C Flour Extra Virgin Olive Oil for Frying Directions: Preheat a sauté pan or flat griddle with oil. In a small bowl, mix all of the spices together with the flour. Dredge the strips of snapper in the spice mixture and sauté them in the preheated pan. *If you are making this dish in batches, you can fry the strips and put them into a preheated oven at 350F, but be careful to not overcook the fish. For the Sour Cream: Ingredients: 1 Cup Sour Cream 3 Tbsp Scallions, thinly sliced 2 Tbsp Cilantro leaves, picked & coarsely chopped 2oz Freshly Squeezed Lime Juice Salt & Pepper to taste Directions: Mix all ingredients together in a small bowl. For the Guacamole: Ingredients: 2 Ripe Avocados, smashed with a fork. 3oz Red Onion, diced 1 Tbsp Garlic, finely chopped 2oz Cilantro Leaves, chopped 2oz Freshly Squeezed Lime Juice 1 Tomato, chopped Salt & Pepper to taste Extra Virgin Olive Oil Dash of Hot Sauce Directions: In a medium-sized, microwave safe bowl, add the chopped garlic, drizzle with EVOO and microwave for 30 seconds. In a separate bowl, add diced red onion, drizzle with EVOO and microwave for 1 minute. Next, mix it with the garlic. In a separate bowl, add the tomato, cilantro and lime juice and mix. Then, add the onion and garlic and mix. Add in smashed avocado, salt, pepper and hot sauce to taste. For the Garnishes: Ingredients: Cilantro Leaves Lime Wedges Radishes, thinly sliced Cucumber, thinly sliced White Wine Vinegar Salt and Pepper to taste Directions: The cilantro leaves and lime wedges […]

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Award-Winning Chili

Ingredients 6 ancho dry chilies 6 guajillo dry chilies 3 sweet onions (like vidalia) 2 bulbs whole garlic 2 green peppers 12 oz. bottle stout beer (like Guinness) 2 tbsp vegetable oil 2 @ 28 oz. canned tomatoes (pureed or chopped) 8 oz tomato Paste 2 @ 15-oz cans white beans, with juice 3 lbs. beef short ribs or beef shanks 1.5 lbs. sweet or hot Italian sausage, casings removed. (or buy in bulk without casing) 2 tbsp ground coriander 2 tsp ground cumin 2 tbsp paprika 5 whole bay leaves 2 tbsp kosher salt 2 tsp freshly ground black pepper 1 or 2 jalapeño peppers (depending on how hot you like your chili), seeds and ribs removed, finely chopped For Garnish: green onions, thinly sliced sour cream shredded sharp cheddar cheese fresh cilantro leaves hot sauce crusty bread Instructions Preheat your oven to 350F In a medium saucepan, simmer beer, ancho and guajillo chilies together for about 15 minutes until the chilies are tender. Place mixture in a blender and puree for 30 seconds, then, using a strainer, strain the blended mixture. Reserve the liquid and discard the solids. Cut onions in quarters with skin left on and place into a Pyrex baking dish with whole garlic bulbs. Add 4oz of water to the dish, drizzle the onions and garlic with EVOO and sprinkle with kosher salt. Cover dish tightly with foil, place in preheated oven and bake for about 90 minutes at 350F, until the onions and garlic are tender. Allow onions and garlic to cool completely, then remove skin from the onions and garlic. Coarsely chop the onions and smash the garlic cloves into a paste and set aside. Roast green peppers whole on a baking sheet in the oven until skin turns brown on all sides. […]

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