Well-known and unknown restaurant recipes -

Hoppin John
Hoppin John is a recipe using black eyed peas and rice and is traditionally prepared in parts of the south (USA) on New Years Day. It is said that as a meal or side dish it brings luck and wealth. The traditional dish is also usually served with collard greens and cornbread.

Ingredients:

•1 pound bulk, lean pork sausage, hot or regular
•1 cup of onion, chopped
•1 cup of green bell pepper, chopped
•1 cup of celery, chopped
•1 14-ounce can of chicken broth
•1 cup of converted rice
•1 tablespoon of garlic powder
•1 teaspoon salt
•1 teaspoon black pepper
•1 bay leaf
•2 14-ounce cans of black-eyed peas, rinsed and drained


Instructions:

•Saute the sausage, onion, green pepper and celery in a large pot over medium-high heat
•Drain the mixture and then put it back into the pot
•Add the chicken broth, rice, garlic powder, salt, black pepper and bay leaf
•Bring to a boil and then reduce the heat and simmer for about 15 minutes
•Add the black-eyed peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into the rice)


If you'd like to "go Southern" all the way, serve this dish with some collard greens. Simply saute some onion and bacon together, then add the greens and some water and cook for several hours. And don't forget the cornbread.

Italian Sausage Lasagna

Ingredients for Italian Sausage Lasagna:

•1 pound of Italian bulk sausage (or substitute Polish sausage, breakfast pork sausage or ground chuck)
•Lasagna sauce (recipe below)
•One 15-16 ounce container of ricotta cheese
•One 10 ounce package of frozen spinach, thawed and the moisture squeezed out (take it out of the freezer and put it in the refrigerator the night before)
•1/2 cup Parmesan cheese, freshly grated (use your Microplane grater)
•3 eggs
•8 ounces of lasagna noodles,cooked and drained
•2 cups of shredded Mozzarella cheese
Ingredients for Lasagna Sauce:

•2 tablespoons extra virgin olive oil
•1/2 cup grated carrots
•1/2 cup minced celery
•1/3 cup minced onions
•2 minced garlic cloves
•1 (14 ounce) can tomato sauce
•1 (10-14 ounce) can of tomato soup
•2 teaspoons sugar
•1 1/2 teaspoons Italian seasoning
•1 teaspoon dried basil
•1 teaspoon Kosher salt (or to taste)
•1/4 teaspoon crushed red pepper (or a pinch more)
•1 Bay leaf
Instructions for Italian Sausage Lasagna and Sauce:

•In a heavy saute pan, brown the meat over medium heat
•While the meat is browning, heat 5 quarts of water in an 8 quart pot with 1-2 tablespoons of salt and 1 tablespoon of olive oil
•Remove the meat from the pan and drain
•When the water is boiling, add the lasagna noodles one at a time and cook according to package directions
•Heat olive oil over medium-low heat in the same pan as the meat was cooked in, add the carrots, celery, onion and garlic
•Saute until the vegetables are soft
•Add the remaining ingredients and heat to boiling over medium heat
•Reduce the heat, cover and simmer for 30 minutes, stirring occasionally
•Remove and discard Bay leaf
•Before adding the meat to the sauce, spread a thin layer of sauce in the bottom of a 9 X 13 inch lasagna pan (baking pan)
•Combine the meat with the remaining sauce


•In a large mixing bowl, combine the ricotta cheese, spinach, Parmesan cheese and eggs until well blended
•In the lasagna pan, layer half of the noodles, half of the meat mixture and half of the spinach mixture over the thin layer of sauce, then repeat the process
•Cover and refrigerate up to 24 hours if desired
•Bake the lasagna, uncovered, in a pre-heated 350 degree F oven for 50-55 minutes or until heated through
•Sprinkle with Mozzarella cheese and bake 5-7 minutes longer or until the cheese melts
•Let stand for 10 minutes before serving
Serve the Lasagna with a side dish of freshly grated parmesan cheese for the perfect added touch.



This lasagna recipe may be frozen for up to 3 weeks (without the shredded Mozzarella on top). Simply thaw in the refrigerator and bake as above.

Jambalaya

Ingredients:

•1 1/4 tablespoon of vegetable oil and 1 1/4 tablespoons of butter
•8 ounces of Andouille sausage (my favorite, but you can use Kielbasa or your favorite smoked sausage), sliced about 1/4 inch thick
•1 1/2 cups diced onion
•2 cups diced celery
•1 1/2 cups diced green peppers
•1 tablespoons Cajun seasonings (or to taste)
•1 1/2 - 2 tablespoons minced garlic
•2 1/2 teaspoons Old Bay seasoning
•1 pound chicken breasts, diced
•1 1/2 cups uncooked converted white rice
•4 cups of chicken stock


Instructions:

•In a large heavy skillet, add the vegetable oil and butter over medium heat
•Add the Andouille sausage and cook until crisp (about 5 minutes), stirring constantly
•Add onion, celery, peppers and seasonings to the pan
•Stir well and cook until browned (about 10 minutes) scraping the pan bottom as needed
•Add the chicken and raise the heat to high and cook 1 minute, stirring constantly
•Stir in the rice and garlic and cook 5 minutes, stirring and scaping the pan bottom occasionally
•Add the chicken stock, stirring well
•Bring the mixture to a boil, reduce the heat and simmer until the rice is tender but still has a little bite to it (about 20 minutes), stirring occasionally toward the end of the cooking time (See Option below)
•Add salt if desired
•Serve on heated plates, about two cups per serving

Cornish Pasty

Ingredients for pasty recipe:

•4 cups packed of thinly sliced potatoes (1 cup per pasty)
•2 cups packed of thinly sliced or chopped rutabaga (1/2 cup per pasty --may substitute carrots. Some recipes call for turnip in place of rutabaga. Actually a rutabaga --or swede or (yellow) turnip --is a root vegetable that is a cross between the cabbage and the white turnip. In places where white turnips are unknown, rutabagas are known as turnips.)
•1 1/3 cups chopped onion (1/3 cup per pasty)
•2 2/3 cups (about 1 pound) cut up (cubed) meat --(lean pork and beef flank steak or round steak or skirt steak --2/3 cup per pasty, often more beef than pork)
•Parsley to taste
•2 teaspoons salt (1/2 teaspoon per pasty or to taste)
•1 teaspoon pepper (1/4 teaspoon per pasty)
•4 ten inch pie crusts (1 per pasty)
Instructions for pasty recipe:

•Layer ingredients, placing on bottom half of each pie crust and top with a pat of butter
•Moisten the edges and fold the unfilled half of the pie crust over the filling to enclose it
•Pinch the edges together to seal them and crimp them decoratively with a fork or your fingers
•Transfer the pasty to a lightly butter baking sheet pan and cut (slit) vent in the top
•Bake in a pre-heated 375 degrees F oven for about 1 hour
•May serve with ketchup or Toivo and Eino Pasty Sauce or gravy
Pie Crust Recipe
Enough for 4 pasty crusts


Ingredients:

•4 cups flour
•2 teaspoons salt
•1 cup plus 2 2/3 tablespoons Crisco shortening (or lard in the old days)
•1/2 + cup of ice water


Instructions:

•Place flour and salt in a large bowl
•Cut in the shortening (or lard) with a pastry blender or a mixer or with your fingers until the size of peas
•Add ice water a tablespoon at a time until the mixture begins to leave the sides of the bowl when stirred
•Knead into a ball and divide into four pieces
•Refrigerate until ready to use
•Roll pastry out on a lightly floured surface or pastry cloth to make four 10 inch size crusts

If you are short of time you can buy ready-made pie crusts and form pasty crusts out of them. The pie crusts you should buy are the kind that come two in a box, and are not the frozen kind that come with pans.




Although not traditional, some people use this same basic pasty recipe but combine the ingredients into a pie (see picture) and cut serving sizes from that pie.

Blue Cheese Hamburger

Ingredients:

•2 pounds ground chuck (buy natural beef, or better yet - organic)
•3/4 teaspoon onion powder
•1/3 cup blue stilton cheese, crumbled
•1 tablespoon Worcestershire sauce
•1 1/2 tablespoon horseradish sauce (optional)
•1 teaspoon salt
•1/2 teaspoon coarse black pepper
•6 hamburger buns
•6 slices tomato
•Sliced red onion (optional)
•Butter
•Mayonnaise
•Lettuce

Instructions:

•In a mixing bowl, combine the ground chuck, onion powder, blue cheese, Worcestershire sauce, salt and pepper (horseradish sauce if using) and mix thoroughly
•Form into 6 equal size patties
•Grill over hot heat the the barbecue or in a heavy skillet (I use a cast iron skillet) until the burgers reach 160 degrees F on a meat thermometer (about 4 minutes per side)
•Butter the buns and grill them on the barbecue or wrap them in foil and warm them in a 300 degree F oven
•Spread the mayonnaise on the hamburger buns and top with the burger patties, lettuce (red onion if using) and tomato slices