Mac & Cheese Serves 6
A creamy macaroni and cheese recipe, made with cheese sauce, cooked macaroni, and seasonings. Top this with buttered bread crumbs, if you wish.
Ingredients:
· 5 cups cooked macaroni (8 ounces raw)
· 4 tablespoons butter
· 4 tablespoons flour
· 1/4 teaspoon salt
· 1/8 pepper, or to taste
· 2 cups milk
· 3/4 cup shredded sharp Cheddar cheese, or a blend of cheddar, mozzarella, parmesan
· paprika, optional
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New England Clam Chowder (yield 1 gal)
1 large yellow onion diced
1/2 stalk celery diced
1 T ground or crushed fresh garlic
48 oz can chopped sea clams
48-60 oz clam juice
5-6 peeled and diced potato or you may substitute left over mashed potato
1 T chopped parsley
salt and pepper to taste
½ gal hot milk
1 ½ cups all purpose flour
1 cup melted butter
Today’s recipe is our Asian Beef Salad. It offers a blend of Thai flavors mixed in with the fresh herbs in the salad, basil, mint and cilantro with a tangy sesame dressing. I’m positive that you’ll love it.
Fog City Fish Cakes yield 8 servings (2 – 4 ounce fish cakes per person)
1 lb salmon filet
1 lb snapper or firm white fish
1 lb crab meat (canned, pasteurized or fresh are all ok)
2 cups mashed potatoes (great use for leftovers)
½ cup chopped yellow onion
½ cup chopped celery
¼ cup of chopped fresh herbs (parsley, and scallions)
1 teaspoon crushed fresh garlic
½ teaspoon black pepper
½ teaspoon ground mustard
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Sautéed Strawberries, Onions with Balsamic Vinegar served over Grilled Chicken Breasts.
4 chicken breasts skinless and boneless. Marinade in favorite Italian dressing or fruity marinade for up to 24 hrs. (Use a zip lock bag for a convenient marinating bag) just massage a couple of time over the course of marinating. Turn on or light barbeque and grill chicken like normal, I prefer to use a medium flame or semi indirect heat so that I don’t dry out the chicken. Remember when the chicken is cooked through, remove from the heat or you will begin to dry it out.
Here’s the recipe for my Avocado Chicken.
Avocado Chicken
Serves two
Ingredient List:
2 – eight ounce chicken breasts boneless and skinless if desired (marinated up to overnight in 2 T favorite Italian or balsamic vinaigrette dressing or marinade
1 whole bulb or head of garlic wrapped in foil with a few drops of olive oil and bake till the cloves are soft (this can be done ahead of time) you will need 5-6 cloves if small for this dish.
6oz milk or half and half
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Every holiday season I wrack my brain coming up with a very festive entrée to feature. One because it’s the holiday season and secondly because I want to show case something that is super delicious, tender and appealing to the eye. After much deliberation I’ve narrowed the choices down to our Pollo Bracioli which is a rolled chicken breast with a proscuitto and provolone cheese filling or a stuffed chicken breast with chevre, sweet red pepper, roasted garlic and pine nuts, rolled in panko and gently sautéed.
