In a Large Mixing bowl whip together the half and half, milk sugar and vanilla until well blended.
The pour the mixture into 1 quart I used a one gallon bag Squeeze air out of bag and seal. Then in another bag add 1/3 full of ice add the other bag with liquid mixture then start adding salt and ice until the bag with ice and salt is filled I did not have to use all of the ice and salt . Seal and close.
Shake bag for ten minutes we had multiple people shake it. After 10 minutes it will no longer be a liquid.
Solid cream mixture rest covered with ice another 5 minutes. We put the ice cream bag in the freezer, while we made the microwaveable cakes to serve the ice cream.
In a large saucepan, cook beef green pepper and onion over medium heat until meat is no longer pink, drain. Stir in tomato sauce and tomato juice, water, chili powder, oregano, paprika, cumin and salt.
Bring to a boil. Reduce heat, simmer uncovered for 45 minutes or to desired thickness. Yield 2 to 3 portions.
Grind this until this becomes a fine powder it will make about one cup of powder.
Add all wet ingredients and mix well, then add all dry ingredients to the wet ingredients and mix well until all lumps are out then pour mixture into a greased 9×13 pan. Bake at 375 for 35 to 40 minutes check after 30 minutes with a toothpick if it comes out clean take it out of the oven.
You are never to old to learn, which is what I was doing for some of the recipes for this show. Thankfully, I have many friends in the Hispanic community who helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.
Place oil & rice in a skillet and stir until a golden brown. Drain off some of the excess oil. Add cumin, water, onions, and carrots. Cover & cook with a tight-fitting lid (about 15 minutes). Add English peas and cover and cook another 5 minutes or until all of water is consumed.
1Head Red and Green Lettuceoptional Mixed lettuce rinsed, dried and torn
3-4cocktail tomatoescut in quarters
1English cucumberseeded and chopped
¼large red onionthinly sliced- spread apart
1miniature red pepperchopped (optional)
1miniature Yellow pepperchopped (optional)
1/2cupblack olivescut in half
Zest of one limeoptional
Chop or tear lettuce and put into the salad bowl,
Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.
To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.
Step 2: Meat
For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
Once the pork is done, remove from the liquid and either shred or cut into small pieces.
Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.
Step 3: Corn Shucks
Soak shucks in hot water.
Step 4: Masa Dough
Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.
Step 5: Assemble and Cook
Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.
1Lg onion – cut into 8 pieces but with root end intact.
2tspTabasco sauceor more to taste
Aluminum FoilAlt – 4 precut Aluminum foil
Lay the Aluminum foil on a flat surface and put one cabbage wedge sprinkle lightly with Tabasco, salt and pepper, a pat of butter, and drizzle lightly with olive oil. Repeat on the other side. Next, put two pieces of the onion and close the foil packet. Repeat three more times and place it on the grill. Ready in 25 minutes turning once. Serve with Chicken and Cooked Kale.
Put the chicken in a deep dish. In a small bowl or measuring cup add Soy Sauce, minced garlic, pepper, Olive Oil, and White Vinegar. Stir marinade and pour over chicken. Cover with Saran Wrap and refrigerate for 8 hours or overnight. Turn the Chicken Breast at least once during the process so the marinade is absorbed into the chicken breast.
Grill on outside grill or stovetop Grill if breast are medium size 5 minutes on each side check to make sure that they are thoroughly done by cutting into them and if red juice come out keep them on for another minute or so. Put on serving plate and serve with Cabbage Wedges and Sautéed Kale.
2bunchesFresh Kale – cut off stems –Chop KaleMay also use 1 large bag of baby kale
2Tbspof Virgin Olive oil
1tspof Crushed Red Pepper
2Clovesgarlic – mincedAbout 1 Tbsp
In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.
1qtr pkgFresh Strawberries – cut in halfreserve two (2 strawberries for garnish)
1qtr pkgFresh Blueberries
16ozcontainer Light Cool Whip
Cut up cake into squares – Use large Trifle Container or glass bowl.
Place a layer of cake in the bottom of the dish, sprinkle sherry over the first layer, and then add strawberries, blueberries, and raspberries. Then add three large spoonsful of Cool whip on top of the berries and cake.
Repeat till you have at least three (3) or four (4) layers. Then at the top use one or two Strawberries on top of the top layer. Refrigerate for at least 1 hour before serving.
On today’s show, I have a real treat for you. First I will be making Gazpacho soup. This is one of my favorite things to make on a hot summer’s day because it is fast, easy, and since there is no cooking, the kitchen stays cool.
Next, I get to make pineapple upside-down cake with my 360 saute pan. Lastly, we will be making Chocolate, Chocolate chip ice cream with my grandaughter, Cassie who is visiting from New Orleans.
2cucumbersseeded and chopped (I used English Cucumbers)
1yellow mini sweet Pepper – chopped
3red Mini sweet Peppers – chopped
½small red onion or ¼ of large red onion
¼cupWhite wine vinegar
Juice one lemon
2stalks celery chopped
2teaspoonsground black pepper
1 ½teaspoonof Kosher salt
If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.
In a Mixing bowl, whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
In another large bowl, beat the heavy cream until it forms stiff peaks then mix in the vanilla. Fold the cocoa powder mixture into the whipped cream until all cocoa mixture is incorporated. Store mixture in the in refrigerator for about 20 minutes. Then pour mixture into the cold canister follow the directions for your ice cream maker. Once the ice cream is complete, place the mixture in a covered container to chill in the freezer. Once it is set, enjoy!
*Directions for ice cream makers vary, so please follow the directions for your machine.
If you are using the old fashion type of ice cream maker, you will also need rock salt and lots of ice (3-4 gallons of ice). I froze my canister for 30 minutes to an hour before use.However, this recipe works well will most ice cream makers. Just remember to follow the instructions provided with your type of ice cream maker.
120 oz canPineapple Rings or can crushed pineappledrained, reserve juice
1box Yellow Cake mix
1cuppineapple juice plus water
Using a 360 Sauté pan or similar heavy pan, melt the butter over medium-high heat. Once the butter is melted, add the brown sugar, and let it dissolve completely. Next, add the pineapple rings or crushed pineapple and simmer until lightly caramelized.
While the pineapple is caramelizing, mix the cake mix with the eggs and liquid (Reserved juice and water).
Once the pineapple mixture is ready, poured the cake mix into the Sauté pan on low heat for 45 to 60 minutes. Let it cool and then take a plate put it on the top of the Pan and invert it.
Add Whip cream and maraschino cherries to the top of the Pineapple Upside Down Cake to complete it.
On today’s show of The Chef, You, and I, I will be preparing a couple of recipes from renowned, Chef Jamie Gwen. Check out her website for more delicious seasonal recipes that will please the whole family.
1lbLarge fresh shrimpI used frozen, deveined and peeled cooked shrimp
1Tbspfreshly grated lemon zest
Salt and freshly ground pepper
Extra Virgin Olive oil
2tspsherry wine vinegar
Lay a small bed of arugula on 4 serving plates (I used 3 plates).
Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks or use already crumbled
Over the watermelon, top each plate with the strips of mint. Chill the plates uncovered, the fridge for at least 15 minutes before serving.
Heat Barbeque or stovetop grill to high. Season the shrimp with salt and pepper and lemon zest. Grill shrimp quickly and if they were raw you will see them turn pink. (I used frozen already cooked so it only took a few minutes.)
Remove the plates from the fridge and top each salad with a drizzle of oil and few drops of sherry vinegar. Top with shrimp and serve.
Grilled Pesto-Marinated Skirt Steak -With Blue Cheese Fondue
Recipe provided by Chef Jaime Gwen
Course: Main Course
2 to 2 ½lbsskirt steak
2cupspestohomemade or store-bought
Salt and freshly ground pepper
Blue Cheese Fondue
6oz.Cambozola blue cheesecrumbled, or other blue cheese (I substituted Feta)
¼tspfreshly ground pepper
Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.
Blue Cheese Fondue
Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.
What an exciting show I have for you today. I will be cooking with stainless steel cookware manufactured and provided by 360 Cookware located in West Bend, WI. While I’m demonstrating my versions, you can find the original recipes on their website at www.360cookware.com/pages/recipes
1bunch Kale or Swiss Chardstems removed, leaves washed and coarsely chopped
1Red or Yellow Bell Pepperseeded and diced- (substitute celery to replace pepper)
128 oz canDiced Tomatoes with juice
2cupsChopped Cooked Chicken –19 oz can Beans for vegetarian-rinsed/drained
4cupsLow-Sodium Chicken BrothWater or Vegetable broth if vegetarian
Freshly Ground Black Pepper
Freshly Grated Parmesan Cheese – optional
Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.
Place the Stir Fry Pan over medium heat and add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar, agave syrup, veggie broth, garlic, ginger and cornstarch. Bring to a simmer until the mixture thickens (about 3 minutes). Remove it from the heat and set aside.
Heat the remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce in the Stir Fry Pan over medium to high heat. Add the seitan and fry until lightly browned. Add the scallions, bell pepper, asparagus, shiitakes and broccoli and stir-fry another 2–3 minutes, until the veggies are crips-tender.
Add the sauce to the pan and stir well. Cook for another 2-3 minutes, until the broccoli has softened.
My friend, Marty Schultes and I, had a great time making a number of recipes for Father’s Day with some SkipKenny BBQ products. Check out the appetizers, slaw, burgers, and other summer foods we prepared.
Smoke Bacon at 300° F until cooked the way you like it.
Mix Beef Marinade and rub into the ground beef then form into patties for grilling.
Once Burgers are done, place on your favorite buns, add Bacon, and other condiments. You could also go bunless or use lettuce as a wrap. You can also use the Mustard Marinade or your favorite toppings to make delicious Burgers.
1 1/2poundsstewing beef trimmed and cut into 1" cubes
1cupRed Winesomething you would drink
2-3carrots or about 12 baby carrotscut in ¼ inch rounds
1 6ozcan tomato paste
3Tbspcorn starchif needed to thicken
1/2 16 oz pkgItalian Gnocchioptional
1can large biscuits (4 count)cut into small pieces, optional
In a large pot over medium-high heat, melt the butter adding a little Olive oil. When the butter is melted, add onions. Cook till translucent. Remove the onions and set aside.
Next, add flour to the meat on a plate or bowl. Add 2-3 Tbsp olive into the pot, letting it heat up before adding the floured meat. Season with salt and pepper and add extra flour onto of beef in the pan. Brown the meat on all sides.
Add wine to deglaze the pan, scraping all the browned bits. Once this comes to a boil, add 4 cups of water. Add tablespoon salt to the mixture. Add carrots and cooked onions to the pot. Add the can of Tomato paste and stir into the mixture, add 3 tablespoons of Paprika. Stir the mixture thoroughly. Add Cayenne Pepper, oregano, and Caraway seeds. Turn down heat low and simmer covered for 2 hours. Later, remove the grease that forms at the top.
At this stage, increase the heat and bring the goulash back to a boil and add the pasta for 5-6 minutes. Next to the Gnocchi and cook for about 3 min. While that is cooking, open the package of biscuits, cutting each biscuit into about 6-8 pieces, and add to the goulash.
If needed, make a slurry out of the corn starch and about ¼ cup water and mix until smooth. Add to the goulash and stir until combined. Once it is thickened, remove from heat and serve with Father Umberg’s Arugula Salad.
Note: The pasta, gnocchi, or dumplings can be left out, used in any combination, or by themselves.
In a small skillet pour the olive oil and heat up till hot then add your orange zest
Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins.
Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
In this show, Kathryn and her pastor and fellow chef, Rev Andrew Umberg prepare a couple of dishes. First, Father Umberg prepares his Lebanese Green Bean dish. Next, he makes one of his favorites, his Seafood Delight with Creamy White Sauce.
6Scallionssliced thin (only use the white part of the onion)
Peel potatoes and put them in cold water
Then when ready cut them into quarters and then put them into the pot with water and boil for about 20 25 minutes or when you can poke then with a fork and they are not hard but not too soft.
Then strain the boiled potatoes using a colander till no water is left then put them into a bowl and start mashing them add butter and cream add chopped green onions and mix. Put aside. Then take individual bowls and spread mashed potatoes around the bottom of the bowl and up the sides. As you will use these as a base for the Seafood Entrée.
Clean and chop up leeks, boil water for Lobster tails, then prepare one pan to sauté chopped mushrooms.
Rinse scallops, in a colander. Pull lobster out of the shells and chop into small pieces
In a small pan heat 2 tablespoons of oil and heat the pan then add 1/3 stick butter and heat then add the sliced mushroom cook a little then add scallops, then add lobster pieces add wine.
In the other pan heat the oil and butter add leeks then add flour and move around until you see no more white then slowly add cream and stir then add chicken broth keep stirring until thickened you want to boil the starch out of sauce once that is done add chopped parsley and stir into the white sauce. Pour the white sauce over the seafood mixture and stir.
Serve in large bowls that have the Duchess Potatoes that you have spread on the bottom and up the sides. Add about 1 cup of the seafood on top of the Duchess Potatoes.