Tilapia Poached in Coconut, Ginger and Basil Broth

Serves 4

4 good size tilapia fillets (2 if they are connected, and cut them apart)
Salt and pepper
1 Tbls. grated fresh ginger
1 cup roughly chopped basil
1 Tbls. vegetable oil
1 large shallot, thinly sliced
One 2-inch piece fresh ginger, peeled and cut into matchsticks
2 cloves garlic, finely minced
4 celery stalks, thinly sliced on the diagonal
1 small fresh hot chili, sliced into thin rings
1 cup chicken broth
5 1/2 ounces lite coconut broth
4 scallions, thinly sliced on the diagonal
2 Tbls. fish sauce
The zest of one lime
2 Tbls. fresh lime juice
1 Tbls. mirin
2 cups jasmine rice, cooked according to directions

Spread the fillets on a work surface, skin side down.  Season with salt and pepper.  Spread the grated ginger on the fillets.  Sprinkle about 1 Tbls. of the chopped basil on the fillets.  Place two of the fillets on top of the other two, with the basil and ginger on the inside.

In a Dutch oven (or something similar), heat the oil.  Add the shallot, ginger matchsticks, and garlic.  Saute for 1 minute.  Add the celery and chili and saute for about 2 minutes.  Add the chicken broth and heat for 2 minutes.  Arrange the fish “packages” on top of the celery mixture.  Pour the coconut milk over the fish and turn the heat to high.  As soon as the coconut milk simmers, reduce the heat to medium low and cover.  Simmer until the fish is cooked through, about 10 minutes.

Carefully transfer the fish to a plate.  Increase the heat to high.  Add the remaining basil, scallions, fish sauce, lime zest and juice, and mirin.  Bring the broth to a simmer.

For each serving, place a small mound of rice in a bowl, top with 1/2 of one of the fish “packages”, ladle the hot broth and celery over the fish and serve immediately.

This was my great grandmother’s recipe.  Her original hand written recipe included steps like “add enough flour to make a dumpling”.  After a few attempts, we figured out the measurements to make it a little more consistent and easier to make.

Caramel Dumplings

For the caramel:

1 1/2 cups sugar
2 1/2 cups hot water
3 Tbls. butter
1/2 tsp. salt
1 tsp. vanilla

Melt 1/2 cup of the sugar in a heavy skillet until golden color.  Add the remaining ingredients, including the additional cup of sugar.  Don’t worry about the first 1/2 cup of sugar being hard - it will soften up.  Boil 10 minutes or until all of the sugar has melted. 

For the dumplings

1/2 cup sugar
2 Tbls. butter
1 tsp baking powder
1 1/4 cups flour
1/2 cup milk (you may need more)

Cream the sugar and butter.  Sift the baking powder and flour and stir into the sugar and butter mixture.  Add the milk until it’s stiff enough to push off the spoon with your finger but it should be sticky.  Add more milk if you need to.

Drop dumplings (approximately eight) into the caramel mixture and bake 15 minutes in the oven at 350 degrees.  Serve warm.

Rick’s Bone-In Rib Eye

Generously serves 2

Mesquite chips
1 bone-in rib eye, about 2 inches thick
1 tsp. butter

Soak the mesquite chips in water for at least 30 minutes

Preheat the oven to 450 degrees

Light your charcoal.  When the charcoal is hot, add the mesquite chips.  Grill the steak on each side for 6 minutes.  Remove from the grill and put it in an oven proof skillet.  Bake in the oven for 8 to 12 minutes, with 8 minutes for rare.

Remove from the oven, melt the butter on top of the steak, and let rest for about 5 minutes.

Smoked Pheasant Crostinis

Makes 36

1 baguette, cut into 36 slices
olive oil
5 onions, peeled, halved and sliced thin
1/2 cup orange juice
1 smoked pheasant, meat removed into chunks
1/2 cup dried cherries

Place the baguette slices onto cookie sheets and baste lightly with the olive oil.  Bake in a 250 degree oven until firm, about 20 minutes.

Saute the onions in some olive oil until caramelized, and light brown, about 20 minutes.  Add the orange juice and continue to cook until the juice has been absorbed and evaporated.

Mound some of the onion mixture on top of each baguette slice, add a few dried cherries and top with a bite of the smoked pheasant.

Ham & Gruyere Palmiers

Makes about 40 appetizers

1 sheet frozen puff pastry, thawed
2 Tbls. Dijon mustard
1 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
4 oz. very thinly sliced deli ham

On a lightly floured surface, roll the pastry to a 10 x 14 inch rectangle.  Spread the Dijon evenly over the pastry.  Sprinkle on the Gruyere and Parmesan.

Arrange the ham in a single, even layer.  Lay a piece of waxed paper on top and gently roll and press with the rolling pin to compress the layers.  Peel off the paper.

Cut the rectangle in half width-wise to make two 10 x 7 sheets.  Roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the middle.  Repeat with the second sheet.  (The rolls can be make to this point and kept in the fridge for several hours).

Slice each roll into about 20 pieces, just under 1/2 inch thick.  Arrange the palmiers on parchment or silpat lined baking sheets and bake until deep golden brown and no longer doughy in the center, about 10 to 12 minutes.  Serve warm or at room temperature.

The mushrooms can be stuffed a day ahead and refrigerated - just let them come to room temperature before baking.  Hold off on drizzling them with the olive oil until just before baking.

Stuffed Mushrooms with Pancetta, Shallots and Sage

Makes about 35 appetizers

1 1/2 lb. cremini mushrooms
3 Tbls. butter
1 1/2 oz. pancetta, finely diced (about 1/4 cup)
5 medium shallots, finely diced
2 tsp. chopped fresh sage
Pinch of crushed red pepper flakes
Salt and pepper
2/3 cup Panko breadcrumbs
1/4 cup grated Parmesan
2 to 3 Tbls. EVOO for drizzling

Heat the oven to 425 degrees.  Remove the mushroom stems and chop them finely, along with five of the largest mushroom caps.

Heat 2 Tbls. of the butter in a saute pan.  Add the pancetta and cook until it starts to render some of its fat, 1 to 2 minutes.  Add the shallots, sage, and red pepper flakes.  Cook until the shallots are tender, about 4 minutes.  Add the chopped mushrooms and stems and 1/2 tsp. salt.  Cook until the mixture is tender, about 3 minutes.  Add the remaining 1 Tbls. butter.  When it has melted transfer the mushroom mixture to a bowl and stir in the breadcrumbs and Parmesan cheese.  Season with salt and pepper.

Arrange the mushrooms in a baking dish and season the cavities with salt.  Stuff each cavity with the filling to form a tall mound.  Drizzle the mushrooms with the olive oil and bake until the mushrooms are tender and the breadcrumbs are golden brown, 20 to 25 minutes.

Roasted Beets with Reduced Balsamic Vinegar

1 to 2 beets per person, depending on the size
1 cup balsamic vinegar
fresh thyme

Wash the beets, dry them, wrap them in foil and bake in a 375 degree oven for about an hour - less is small, longer if large.  Cool.

Meanwhile, place the vinegar in a pan over medium heat and boil until it’s reduced by about 1/2 and is thick and syrupy.

Peel the beets and cut either into coins or quarter them.  Drizzle them with the reduced balsamic and sprinkle with the thyme.

Serve either room temperature or warm.

Figs in Marsala Sauce

10 figs, quartered
2/3 cups Marsala
2 Tbls. honey
The zest of one lemon

Place all of the ingredients in a sauce pan.  Bring to a simmer and cook for about 10 minutes, until the sauce thickens a bit and the figs have softened.

I’m sure you could use a store bought crust but I’ve included my Mom’s recipe for homemade crust.  It’s actually pretty easy to make from scratch.

Peaches ‘n Cream Pie

Pastry

1 cup flour
1/2 tsp. salt
1/3 cup plus 1 Tbls. shortening
2 - 3 Tbls. water

Mix flour and salt.  Cut in shortening.  Sprinkle with the water.  Form a ball and roll out on a lightly floured board.  Fit into a 9 inch pie dish.  Trim, leaving a 1/2 inch overhang.  Tuck overhang under and flute the edge to your own design.

Tip:  Cut the center out of an aluminum pie pan.  Place the rim over the crust when baking to prevent burning.  Remove the aluminum pan before the pie is done to brown properly.

Peaches ‘n Cream Pie

Pastry for a 9 inch pie
4 generous cups of peeled, sliced peaches
3/4 cup sugar
3 Tbls. flour
3/4 cup whipping cream
1/4 tsp. cinnamon

Heat oven to 400 degrees.  Stir flour and sugar together.  Spread some, about 1/4 cup, on the bottom of the pastry.  Add the peaches.  Mix the remaining sugar mixture with the cream and pour over the peaches.  Sprinkle with cinnamon.

Bake 10 minutes.  Reduce the heat to 350 degrees and bake 40 minutes longer, until the pie is bubbly.

Fancy Baked Beans

Serves 4

1/3 lb. bacon, cooked and crumbled
1 medium onion, sliced
1 can kidney beans, drained and rinsed
1 can butter beans, drained and rinsed
3/4 cup grated cheddar cheese
2 Tbls. brown sugar
1/3 cup catsup
2 Tbls. Worcestershire sauce

Combine all ingredients in a baking dish or bean pot.  Bake 1 hour at 350 degrees.