Recipes

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2018 winning pie recipes

Our Chef’s Demonstration Recipes

Orecchiette with Asparagus & Prosciutto Cream Sauce by James Tamayo

(From May 24, 2014)

Serves 6

Ingredients

10 ounces asparagus, trimmed, cut into ½-inch lengths

2 ounces unsalted butter

4 ounces thinly sliced prosciutto, cut into ¼-inch strips

1 cup heavy cream

1 pound Orecchiette

2 ounces grated Parmigiano cheese

salt and pepper to taste

Preparation

Bring 3 quarts of lightly salted water to a boil. Add Orecchiette and cook until tender. In the meantime cook asparagus in a large sauté pan with a ½ cup of water until tender, and the water has evaporated. Add butter, and melt over medium heat. Add prosciutto, and stir for one minute. Then add cream, and simmer until reduced by half. Then add cooked pasta. Turn off heat and add Parmigiano cheese. Then season with salt and pepper to taste.

Ultimate Cheater Pulled Pork by Joe Hernandez

(From June 14, 2014)

Serves 12

For the Pulled Pork – Ingredients

One 5 – 6 pound boneless Boston butt pork roast
1/4 cup Cheater Basic Dry Rub (recipe below)
1/2 cup bottled liquid smoke
Barbecue sauce of your choice

For the Cheater Basic Dry Rub – Ingredients

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon dry mustard

For the Pulled Pork – Procedure

1 Cut the pork butt into medium (2 to 3 inch) chunks
2 Put the pieces in a large slow cooker (5 quart minimum). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3 Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4 Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands (it should shred very easily). Serve the barbecue piled on buns with your favorite barbecue sauce.

For the Dry Rub – Procedure

1 Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Notes

To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer at the top.
To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally.
While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

better hens and gardens – http://www.betterhensandgardens.com/

Easy Slow Cooker Barbecue Beef Brisket by Joe Hernandez

(From June 14, 2014)

Beef brisket is rubbed down with spices and cooked low and slow in an amazing barbecue sauce.

Yield: 6-8 servings depending

Prep Time: 25 minutes

Cook Time: 10-12 hours

Total Time: 10-1/2 hours to 12-1/2 hours

Ingredients:

FOR THE BARBECUE SAUCE:
1-1/2 cups Ketchup
1/2 cup packed Dark Brown Sugar
1/2 cup Water
1/4 cup grated Yellow Onion
2 Chipotle Peppers in Adobo Sauce, finely chopped
3 tablespoons Cider Vinegar
3 tablespoons Worcestershire sauce

1 teaspoon Garlic Powder
3/4 teaspoon Freshly Ground Black Pepper

FOR THE BRISKET:
1/4 cup Paprika
1 tablespoon Chili Powder
1 tablespoon Ground Cumin
1 tablespoon packed Dark Brown Sugar
1 tablespoon Kosher Salt, plus more as needed
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Powder
1 teaspoon freshly Ground Black Pepper, plus more as needed
1 (5-pound) Beef Brisket

FOR THE SANDWICHES:
6-8 Sturdy, crusty Hoagie Rolls

Crock Pot Barbecue Brisket

6-8 slices Smoked Provolone Cheese

1 large Sweet Onion, sautéed until golden in olive oil

Pickled Jalapenos {optional}

Recipe adapted from Chow.com http://www.chow.com/recipes/30796-easy-slow-cooker-bbq-beef-brisket

Directions:

FOR THE BARBECUE SAUCE:
Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.

RUB FOR THE BRISKET:
In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.

Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.

Remove the brisket to a cutting board and either shred or slice.

Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.

Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.

FOR THE SANDWICHES:

I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.

Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sautéed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.

And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!

Enjoy!

This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2014/03/easy-slow-cooker-barbecue-beef-brisket.html

Fat and furious, the ratios of the perfect marinade

Chef Diane Reeder knightlydi@yahoo.com

Fat and furious, the ratios of the perfect marinade

what creates an emulsification?

An emulsion is a mixture of two or more liquids that are normally unmixable or unblendable. In an

emulsion, one liquid is dispersed in the other. Examples of emulsions we will be doing today

include vinaigrette and mayonnaise.

Oil and water can form different types of emulsions. An oil-in-water emulsion, wherein the oil is

dispersed IN water forms our vinaigrette. The emulsion is not stable and will eventually separate

back into its parts. Oil and water can also form a water-in-oil emulsion, wherein water is dispersed

IN the oil and create a more stable emulsification as in the mayonnaise or aioli we will make today.

Multiple emulsions are also possible, including a “water-in-oil-in-water” emulsion and an “oil-in-

water-in-oil” emulsion but that’s too much science for a Farmers’ Market demo!

Kind of crazy that we can use the same ingredients and create something completely new just by

changing one simple thing like a method of mixing or adding one ingredient!

Today we are using simple herbs, oil and vinegar to create a marinade paste, a vinaigrette, an aioli, a dip

and a spread. We will begin with the paste and progress to the spread by simply changing our method

and ratios of fat to acid.

Ingredients:

 Your favorite herbs. I like to use thyme, oregano, basil and rosemary.

 Acid. You can use citrus juice, vinegar or wine.

 Fat, usually oil. A non descript vegetable oil will give you more options, keep in mind that good

olive oil doesn’t like to be “abused” and will become bitter when emulsified. Be prepared to

compensate for that flavor profile change.

Equipment

 Bowl (try not to use a reactive metal)

 Whisk (or food processor for large batches)

Vinaigrette

2:1 ratio of oil to acid (1/4 cup vinegar to 1/2 Cup oil)

Place vinegar into a glass bowl with a damp cloth set underneath to help the bowl grip your surface.

Slowly add the oil and begin to whisk. When halfway incorporated add minced herbs. Continue to slowly

add the oil and whisk until emulsified. Use immediately.

Mayonnaise

Ratio of approximately 16:1 fat to acid (1 TBSP vinegar to 1 Cup oil)

In a glass bowl add 1 egg yolk and 1 TBSP vinegar (or lemon juice), whisk until thick and frothy. SLOWLY

add the oil, drop b drop and continue to whisk as emulsification comes together. As the mayo starts to

come together you can add the oil in a slow steady stream. Fold in herbs for herbed aioli. Allow the

mayo to sit at room temp for 1 hour. Refrigerate for up to a week.

*Alternate method, place yolk, acid and oil into the processor and combine by pulsing until thick.5

Dip

Add 1-2 TBSP of herbed aioli to 8oz yogurt. More or less aioli to taste.

Spread

Add 2 TBSP of your herbed dip to 4oz of soft cheese (goat cheese or cream cheese)

Tomatoes!

Chef Diane Reeder knightlydi@yahoo.com

Tomatoes!

How to peel a tomato

Place a pot of water on the stove and bring it to a boil. Score the bottom end of the tomato then place

the tomato into the boiling water. You will remove it after 30 seconds or when the skin begins to peel.

Immediately pull the tomato from the boiling water and plunge into an ice bath. The skins should slip

right off. Use peeled tomatoes in recipes, can, dry or freeze.

* To freeze place on cookie sheet and when frozen place into freezer bags. Label with the date and

use within 8 months.

* To dry in the oven place halves seed side down on a silpat or parchment lined baking sheet. Set in

225 degree oven over night. Turn in the morning and continue to dry if needed. Tomatoes should

remain pliable. Place in a glass jar and cover with olive oil. Refrigerate until ready to use up to 1 year.

*Dried tomatoes can be processed into a powder and used to add a high note to recipes such as stews

and soups.

Cherry tomato saute

2 Cups assorted small whole tomatoes

2 cloves garlic, crushed

2 Tablespoons fresh herbs, minced

2 Tablespoons olive oil

Salt and pepper to taste

Heat olive oil over medium flame. Add garlic and saute until fragrant. Add tomatoes and saute until

skins just begin to pop. Remove from heat add herbs and salt and pepper. Serve over pasta warm or

chilled. Serve with crostini with a drizzle of reduced balsamic vinegar and shaved cheese (optional).