London Broil au Montreal avec l'orange

Sounds fancy eh? especially since I don't speak Francais or Francois

2-3 TBS Olive Oil
1-2 tsp Wocestershire Sauce
2-? TBS Steak Montreal
1 Large Orange

Rub London broil in a mixture of Olive Oil and Wocestershire Sauce
Coat to taste with Steak Montreal mixture - McCormicks is fine Rub some more
coat with zest of 1/2 to one Orange on both sides rub some more
Use Sensei Kar'r San's 2 fork tenderizing style
Grill or Broil to desired temperature

Sensei Kar'r San worked in many kithchens and and taught me to hold two forks and repeatedly fork the beef to tenderize it, and allow the marinade to penetrate the meat.

Chicken Cordon Bleu Italiano

Substitute cooked Bacon and provolone for Ham and Swiss

4 chicken breasts
4 slices cooked bacon
6 slices provolone
1 egg
1/2 - 2/3 cup breadcrumb mixture
1/2 TBS Basil
2 TBS Romano Cheese
1 TBS Sweet paprika
1/2 TSP ground Pepper
1/2 TSP Oregeno

Preheat oven to 350

Pound chicken breasts to 1/4" using flat side of mallet (in plastic bag)
try slicing breasts in 1/2
beat 1 egg with water, coat chicken cutlet
coat baking sheet with oil or butter
roll up bacon & cheese in cutlet on wax paper
sprinkle with breadcrumb mixture, turn chicken to coat entire cutlet
place in pan, abt. 20 minutes

Stuffed Mushrooms - Emeril

http://www.emerils.com/recipe/6873/Sausage-Stuffed-Mushrooms

Went to the Boothwyn Farmers Market with Liam today. What to do with 2lbs of lovely large mushrooms and fresh sausage?

Potato Leek Soup

Rich in Creamy Goodness, Calories and Cholesterol

3 Leeks
4 Large Potatoes
1/4 C. Butter
1 C. 1/2 and 1/2
1 Qt. Stock (32 oz.) or 2 cans + 2 addl oz milk
1/4 tsp Parsley
2 tbs Shallot
2 tbs Celery
1/8 tsp celery seed
1/8 tsp SWEET Paprika NOT HOT Hungarian

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4-6 strips bacon cooked crisp and crumbled
1 oz. CREAM SHERRY not fino or manzilla or vermouth
cheddar cheese
parsley


quarter potatoes
Cut root tips and dark green off of Leeks, reserving for garnish if desired
cut in 1/2 and wash leeks
chop fine
Sautee shallots and leeks in 1/2 butter 5-7 min
add potatoes, celery, stock, simmer 20-25 min
remove vegetables to bowl, mash finely (puree), return to pot
stir in 1/2 & 1/2, remaining butter, sherry and bacon heat for additional minute

garnish with parsley & cheddar cheese

slightly modified from cooks.com
http://www.cooks.com/rec/view/0,191,133188-245192,00.html

Baked Pasta Experiment

Feeding four growing boys is a task unto itself. Ask any Army kitchen. So far they don't like Shepherd's Pie or Lasagna. Pulled Pork was a success. But what to keep in the fridge that they can reheat themselves. My mom made the best Tuna Casserole and I loved it cold or reheated. We actually had a built in Amanna Radar Range in the oven, but they bought a more modern microwave. So tonight is the first experiment in baked Pasta. Large shells (not jumbo for stuffing or tiny shells).

1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic

Preheat oven to 350

Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.

Bake for 35-40 min

Brine for poultry

1.5 Gallons (6 Qts, 24 cups) H20
1.5 cups Coarse Kosher salt (no iodine) less if finer
1 cup brown sugar
1 carrot
1 celery stalk
1 onion
1 tbs pepper corns
1 bay leaf
6 cloves garlic

chop vegetables, 1/8 onion
combine all ingredients in stock pot
bring to boil
cool to refrigerator temp

Brine poultry 1 hr per pound - in refrigerated space

Crockpot Roast Beef Deluxe

3-4 lb roast
3 med Potatoes cut into 1 inch cubes
1 sm - med Rutabaga cut into 1 inch cubes
4 Med Carrots halved then cut into 1 inch pieces
1 Med onion 12th'd
2 Ribs celery cut up 1/2 inch pieces
Olive oil
1/2 cup water
1/2 cup dry sherry
salt pepper to taste
dash of wocesteshire

Place vegetables in bottom of pot
coat roast in oil, rub with salt and pepper (or rub)
Brown on all sides in skillet, place in crock pot
dash of wosterschire
pour in water, then sherry over the roast

High 4 - 5 hours.