Combine horseradish and mustard and stir well. Slowly wisk in the melted butter until it is fully incorporated and emulsified. Add poppy seeds. Open hamburger buns and brush both sides of the inside with the poppy seed dressing. Place two ounces of ham and one slice of cheese on bottom part of bun. Repeat withContinue reading “Freezer Sandwiches”
Recipe Archives
Robert’s Turnip Greens
In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes. Add the vinegar, brown sugar, and crushed red pepper. Cook until the sugar has dissolved completely. Add in the turnip greens and mix them well with the bacon mixture. Add the hot pork stock, andContinue reading “Robert’s Turnip Greens”
Dr. Pepper Glazed Ham
Prepare grill for low heat cooking and soak 4 cups of wood chips. Combine all ingredients for the glaze in a small saucepot. Place over medium heat and simmer 30 minutes. Strain the liquid and discard the solids. Return the mixture to the stove and reduce to 3/4 cup liquid. Place the ham on aContinue reading “Dr. Pepper Glazed Ham”
Tartar Sauce
Combine all ingredients, mix well, and refrigerate four to six hours before serving. Yield: 2 1 /2 cups
Italian Cream Cake
Grease and flour three nine-inch round cake pans. Line pans with wax paper; grease paper, and set aside. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks one at a time, beating after each addition. Combine flour and baking soda. Add buttermilk and flour alternately,Continue reading “Italian Cream Cake”
Tomato Sauce
In a large heavy duty saucepot, heat olive oil over medium heat. Add onions, carrots and garlic. Cook vegetables 10 minutes stirring often. Add herbs and tomato paste and cook for five to six minutes (This helps to caramelize the tomato paste resulting in a sweeter tomato sauce). Add remaining tomato products and the water.Continue reading “Tomato Sauce”
Mega Guacamole
Combine the lemon and lime juice, garlic, salt, pepper, hot sauce and sour cream and blend together well. Remove the skin and seeds from the avocados and rough chop the pulp. Quickly fold the avocado pulp in to the citrus mixture. Fold in the remaining ingredients. Yield: 3 cups
Crawfish Cardinal
In a large sauté pan, melt butter over medium-high heat. Add shallots, onion and garlic and cook, stirring often, until soft, about three minutes. Add flour and cook for 2 minutes, stirring constantly. Add tomato paste and cook one more minute. Add the wine and sherry and cook 3-4 minutes. Whisk in the cream, lemonContinue reading “Crawfish Cardinal”
Southern Hummus
Using a blender, puree all ingredients except for the parsley and pine nuts. Add the water only as needed to keep the puree from becoming too thick. Store in an airtight container in the refrigerator. Before serving, garnish with chopped parsley and toasted pine nuts. Serve with herbed pita triangles.