3/7/2011
I made this and it's great.

South of the Border Veggie Chili with Fixins Recipe courtesy Emeril Lagasse, 2007

Prep Time:10 minute Prep Time:--Cook Time:50 min Level:Easy Serves:about 2 1/2 quarts chili Ingredients

• 1/4 cup olive oil, divided
• 2 1/2 cups diced yellow onions
• 1 poblano pepper, stemmed, seeded, and chopped
• 3/4 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 large or 2 small jalapeno peppers, seeded and minced
• 2 tablespoons minced cilantro stems
• 1 1/2 tablespoons minced garlic
  
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled Mexican oregano
• 2 teaspoons salt, divided
• 2 cans diced tomatoes, with juices
• 6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock
• 2 cups cooked kidney beans, drained
• 4 cups diced (1/2-inch) zucchini
• 4 cups diced (1/2-inch) yellow squash
• 1 tablespoon masa harina or yellow cornmeal
  
• 2 tablespoons freshly chopped cilantro leaves
• Sour cream, for serving
• Grated sharp Cheddar cheese, for serving
• Chopped green onions, for serving
• Fried tortilla chips or strips, for serving

Directions Preheat the oven to the broil setting.

In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic,chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a summer until the flavors come together, 30 to 40 minutes longer.

While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes. Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.

Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary.

Serve the chili hot, with bowls of the sour cream,cheddar cheese, green onions and crispy tortilla chips or strips for guest to garnish their bowls, as desired.

Chef's Note: this chili is best made a day in advance.

2/18/2011
This is my mom.  She made the best simplest fudge ever.

2/16/2011
Slow Roasted Pork

1 cup Roasted Garlic Rub, recipe follows
1 (6-pound) boneless pork shoulder or butt roast (not tied)

 
Preheat oven to 275 degrees F.
If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
 
Roasted Garlic Rub:
2 cups roasted minced garlic
5 tablespoons salt
1/4 cup coriander seeds, ground and toasted
2 tablespoons mustard powder
4 tablespoons dried chipotle pepper, ground
2 tablespoons dried thyme
5 tablespoons dried rosemary, finely chopped
5 tablespoons lemon zest
2 1/2 teaspoons black pepper
 
Combine all ingredients in a food processor.
 Can also be mixed by hand in a bowl, but make sure to combine well.

This is really really good! 

2/15/2011
Apple Enchiladas

1 1/3 cans (21 oz.) apple-pie filling
8 flour tortillas (8 inches wide)
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 cup and 3 tbsp. margarine
2/3 cup white sugar
2/3 cup packed brown sugar
2/3 cup water
1/4 cup confectioners´ sugar

Preparation: Preheat oven to 350°F. Spoon apple pie filling evenly onto each tortilla;
 sprinkle with cinnamon, nutmeg, and allspice. Roll up tortillas with ends tucked in and
place seam-side down on lightly greased 8-by-8-inch baking pan.

In medium-sized saucepan bring to boil margarine, sugars, and water. Reduce heat and simmer,
stirring constantly 3 minutes. Pour sauce evenly over rolled up tortillas.
Bake in preheated oven 20 minutes. Sprinkle with extra cinnamon and confectioners´ sugar.
Makes 8 servings.

These are soooo good!!!  A great desert.

'

2/15/2011
Crème ala Shrimp and asparagus

1 lb. Cooked and peeled shrimp
8 or 10 cooked cut-up asparagus
3 cloves garlic
¾ c. chopped roasted red pepper
½ c. Parmesan cheese
1 cup whipping cream     (you can use fat free)
1 cup half and half    (this can be fat free also)
3 or 4 cubed mushrooms
Salt and pepper to taste

Parboil the cut-up asparagus in a frying pan.  Drain and set aside.  Put a small pat of butter in the pan and sauté the cut-up mushrooms.  Cook them til slightly brown.

Add the roasted peppers, asparagus and garlic.  Sauté for about a minute.  Add the whipping cream and half and half.  Reduce down for about 3 minutes at a small rolling boil. Add the shrimp and cook for a minute or so.   Add the cheese and cook for 1 more minute.  Pour over noodles or rice.  It is excellent!!

             Created by
Jo Rockafellor  April 1,  2000  

2/15/2011
Ruby's Clam Chowder
This was my mothers clam chowder

Now remember, all these ingredients are approximate, you adjust them as you see fit. If you desire more bacon, add it.  Same thing with celery, potatoes, and onions.  Or clams, whatever.
   
This is just the “base”.  When finished, take a portion and put it into a pan and add whole milk to the desired consistency you like.   Heat, to just below boiling point. Do NOT boil.

     Pour into bowls and add a dollop of butter to top (let it melt, do not stir it in) and add a smidgen of paprika to top for color.

Ingredients:

½ to a pound of Bacon – sliced up into small pieces.
1  Onion – chopped up 
3 or 4 stalks of Celery – chopped up
4 or 5 potatoes – cubed, but not too small
5 or 6 cans of clams, reserve the juice, you will use it also
Flour, amount to be determined after you render the bacon
Salt and pepper to taste
Butter, not much – just for taste and garnish
Paprika for color only

Directions:

   Put potatoes, celery and onions into pot, salt the water. (Cover with water until JUST covered) and boil until tender. Do NOT drain. Usually takes around 15 minutes to boil. Don’t let them get mushy.

While the potatoes are cooking, cook your bacon so that both are done at approximately the same time.
Put bacon in frying pan and render down until crispy.  Reserve all the drippings.  I remove the bacon to a to a paper towel.
After bacon has been rendered, add enough flour to soak up all the drippings.  It might be only a ¼ cup to ¾ of a cup.  It all depends on how much oil you got from the bacon.  If your bacon wasn’t very fatty, you may add some corn oil if desired. Stir so that it doesn’t burn.

After you have added flour, stir and cook on low heat for a couple of minutes.  The idea is to “cook” the flour.

When this is all done, you will add SLOWLY the bacon and flour mixture into the potatoes.  This will spatter so be careful.  (Hot bacon flour into water…)

Gently stir mixture until all the flour is incorporated into the potatoes.  Add enough milk to the right consistency that you like.  Have your heat on medium.  Add the clams and their juice. Cook for maybe 2 minutes.

You never overcook clams because they get real tough.

Salt and pepper to taste.     There you have it…easy isn’t it?

 Also if you so desire, leave out the clams and put a bunch of fresh or frozen corn in it.

Whaa la…….. Corn chowder.