Almost Bunyan’s Hot Slaw Recipe

Posted by on Jul 3, 2017

2 cups   – Finely Grated green cabbage 2 Tbs    – Finely Grated carrot 1 Tbs    – Finely Grated onion 1 Tbs    – Finely Grated green pepper (no seeds or membrane) 1/4 tsp  – Paprika 1/2 tsp  – Red cayenne pepper 1/2 tsp  – Salt (non-iodized) 1/4 cup  – Sugar 1 Tbs    – Louisiana hot sauce (more if you like it spicier) 2 Tbs    – Ketchup 4 Tbs    – French’s yellow mustard 1/4 cup  – White vinegar (add last, stir-in) 1/4 cup  – Apple cider vinegar (add last, stir-in) Add cabbage, carrots, onion, and bell pepper to a stainless steel bowl and mix well. Separately, add paprika, cayenne, salt, and sugar and blend. Stir in the hot sauce, ketchup, and mustard into the dry ingredients until well blended and paste-like. Stir in the vinegars a little at a time to avoid clumping. In a medium-sized sauce pan, heat to just short of boiling, stirring occasionally (3 minutes). Remove from heat and let cool Pour sauce over the veggies and stir well. It may seem like there’s not enough sauce for all the veggies, but once stirred well it should cover everything. Cover and refrigerate a minimum of 24 hours, allowing time for the flavors to blend, soften and pickle the veggies, and generally thicken...

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RSJ’s Stuffed Peppers

Posted by on Jun 27, 2017

1 Tbl bacon fat 1 cup yellow onion, small dice 1 tsp steak seasoning 1 tsp kosher salt 2 Tbl sugar 1 tsp black pepper, freshly ground 2 tsp fresh garlic, minced fine 1/4 tsp dry basil 1/4 tsp dry oregano 1/8 tsp dry thyme 2 Tbl tomato paste 1 egg, slightly beaten 1 1/2 pounds lean ground beef 1 28 ounce can diced tomatoes, drained very well 6 large bell peppers, tops and seeds removed Preheat the oven to 350 degrees. In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly. Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely. Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture. Place in an ovenproof Pyrex dish Cook the peppers in the oven for 25-30 minutes (or until medium-well). Remove from the oven and serve. Yield: 6...

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Amaretto-Brûlée Breakfast Bread

Posted by on Jun 20, 2017

1 /3 cup           Butter, melted 3 /4 cup           Brown sugar 2 Tbl                Honey 2 Tbl                Pecans, chopped (optional) 2 Tbl                Almonds, slivered and blanched (optional) 8                       French bread croutons, cut into 1-inch thick rounds 4                       Eggs 2 /3 cup          Milk 1 /4 cup           Heavy cream 1 /8 tsp            Cinnamon 1 /8 tsp            Nutmeg 1 Tbl                 Vanilla 1 Tbl                Amaretto   French bread croutons should be cut out of a baguette-style French bread loaf. Slices should be one inch thick. In a cast iron skillet, combine butter, brown sugar and honey over medium-high heat. Cook mixture, stirring constantly until bubbly and sugar has dissolved. Add nuts. Pour Brulee into the bottom of a round, two-quart Pyrex baking dish. Allow Brûlée to cool slightly then top with the French bread croutons. In a large mixing bowl whisk eggs, milk, heavy cream, cinnamon, nutmeg, vanilla and Amaretto. Pour mixture evenly over the croutons. Using the tips of your fingers, press bread down gently to force custard into croutons without breaking. Cover dish with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Allow custard to come to room temperature one hour before baking. Bake uncovered until French bread is puffed and edges of croutons are golden brown, (approximately 40 minutes). Place a plate on top of the baking dish. Using dish towels or pot holders, invert dish onto a plate. Top with powdered sugar. Yield: four to six...

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Buttermilk Dressing

Posted by on Jun 19, 2017

(It Ain’t Ranch) 1 cup               buttermilk 8 oz.                Sour cream 1/2 cup            cider vinegar 1 Tbl.               Sugar 2 tsp.               Creole Seasoning 2 tsp                Onion, chopped 2 tsp.               Garlic, minced 1 tsp.               Jalapeno, chopped 1 tsp                Dry Mustard 1 tsp                Paprika 1 1/2 cups       vegetable oil Salt and Black pepper to taste (probably more than you think) Combine all the ingredients except the oil in a food processor. Slowly add the oil with the motor running. Store in airtight container in the refrigerator. Yield: 3 cups...

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Robert’s Summer Ceviche

Posted by on Jun 6, 2017

2 lbs                Large Shrimp, peeled, deveined ½ lb                Red Snapper filets, cut into 1/2-inch cubes 1/2 cup           Freshly squeezed lime juice 1/4  cup          Freshly squeezed lemon juice 1/3 cup           Freshly squeezed orange juice 3                      Roma tomatoes, diced 1/2                  Red Onion, small dice 1/4 cup          Cucumber, diced 1/2 cup         Green olives, diced, drained 1                     Jalepeno pepper, seeded, ribbed, small dice 1/2 cup         Cilantro, chopped fine 1 Tbl              Extra Virgin Olive Oil Salt and pepper to taste Avocado for garnish In a large bowl, carefully toss the shrimp and fish with the citrus. Place in the refrigerator for one hour until the seafood is opaque. In a separate bowl, mix the tomato, onion, cucumber, green olives jalepeno, and cilantro. Add the seafood to the vegetable mixture, season with salt and pepper, and serve immediately garnished with fresh avocado. Serve with tortilla chips or crusty bread. Serves four as an entrée or six as an...

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Caprese Crostini

Posted by on May 22, 2017

Capri, and the surrounding mainland and rocky coast are home to beautiful vistas and amazing food. This is a perfect start to a dinner party. 1 loaf               Ciabatta bread, sliced ¼” thick, about 16 slices 3 cups              Roma tomatoes, small diced 2 TB                Extra virgin olive oil 1 TB                Balsamic vinegar 1 tsp                Kosher salt ½ tsp               Fresh ground black pepper 6-8 each           Large fresh basil leaves. chiffonade Preheat oven to 300. To make the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until crispy, about 15-20 minutes. Allow to cool completely at room temperature. If you are doing this ahead of time, store at room temperature in an airtight container for 2-3 days. Stack the basil leaves, roll them tight, and slice thin with a sharp knife (chiffonade). Combine with tomatoes, oil, vinegar, salt and pepper in a mixing bowl. Divide the mixture among the crostinis, about 3-4 TB per crostini. Drizzle with more extra virgin olive oil and balsamic vinegar as...

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