Free Cooking Programs

Casual, informative, Savory and By far the most fun cooking presentations


ENHANCERS


ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED & TESTED IN MY KITCHEN.
 

PALATE PLEASER SEASONING BLEND
  2T Dry Mustard
  4T Granulated Onion
  2T Granulated Garlic
  2T Basil                       
  2T Chervil (substitute Parsley if not available)
  1T Thyme                    
  1T Oregano                  
  1T Marjoram
  2t White Pepper 
  1T Celery Salt             
  1T Sea Salt
Mix and use for burgers, croutons, grilled fish, steaks, fries, oil & vinegar dressing, stuffing, vegetables, soup, rice, pasta or even stewed beans.
 

La Grillade House Marinade
  1 cup soy sauce
  1 cup orange juice fresh is best
  4oz olive oil
  1 6oz can tomato paste
  ¼ cup chopped fresh parsley
  2oz lemon juice fresh
  ½ cup fresh chopped garlic
  1T oregano dried
  1T black pepper
BLEND INGREDIENTS WELL.  BRUSH ON AND LEAVE OR IMMERSE.  THE LONGER THE TIME MARINADED THE DEEPER THE FLAVOR.  WORKS WELL FOR FISH, STEAK, VEAL, LAMB, POULTRY, PORK & VEGETABLES.
 

  SUN DRIED TOMATO PESTO
  2 CUPS CHOPPED RIPE RED SUN DRIED
  TOMATOES
  1 CUP CRATED ROMANO CHEESE
  3t SALT
  1t GROUND BLACK PEPPER
  1 CUP WALNUTS HALVES & PIECES
  1 CUP VIRGIN OLIVE OIL
  1/2 CUP CHOPPED FRESH GARLIC
  1 CUP WATER
  2T BASIL - DRY
  4T FRESH CHOPPED PARSLEY OR 3T
  PARSLEY LEAVES DRY
  Add all of the above ingredients into a 7 cup or larger food processor.  Puree until relatively smooth, check for lumps.  Store in airtight container at 38 degrees or less best.  Holds well frozen.  Excellent for pasta, pizza, rice pilaf, soup topper, spread over grilled anything, rubbed under chicken or turkey skin for roasting,  stuffing mushrooms or baked with cheese au gratin.  Just a few ideas how
to use this recipe. 
  

CAJUN SEASONING BLEND OR BLACKENING SEASONING
  3T PAPRIKA
  2T SEA SALT
  1T ONOIN POWDER
  1T GARLIC POWDER
  1T GROUND CAYENNE PEPER
  2t WHITE PEPPER
  2t BLACK PEPER
  1½ t THYME
  1½ t OREGANO
  Mix well and use for rice, chicken, pork, beef, lamb, venison, mushrooms, or omelet’s
 

CHIVE & GARLIC BUTTER

1 POUND SALTED BUTTER
 3 TABLESPOONS DRIED CHOPPED CHIVES OR 2 1/2 TABLESPOONS FROZEN OR 4 T FRESH
 1/2 TEASPOON SALT
 1 TEASPOON BLACK PEPPER
 1 TEASPOON ENGLISH MUSTARD- COLEMANS
 2 ROUNDED TABLESPOONS CHOPPED GARLIC
 1 ROUNDED TABLESPOON PARSLEY FLAKES OR FRESH FINE CHOPPED PARSLEY

 HEAT-DON'T COOK THE GARLIC AND CHIVES IN SEVERAL TABLESPOONS OF THE BUTTER.  LET COOL.  IN A FOOD PROCESSOR (BEST) OR MIXING BOWL BLEND IN ALL OF THE INGREDIENTS
 UNTIL THOROUGHLY MIXED-(DO NOT MELT).
 SCOOP OUT WITH A SPATULA.  PLACE IN AN EVEN "LOG" ON BAKING  PAPER.  ROLL UP INTO A STICK AS TIGHT AND EVEN AS YOU CAN (2 INCH  DIAMETER IS GOOD).  KEEP YOUR HANDS CLEAN FOR THIS PART.  DO NOT USE FOIL YOU WILL REGRET IT!  PLASTIC FILM CAN BE USED, BUT NOT ADVISED.  LABEL THE OUTSIDE PART OF THE ROLLED PAPER WITH A MARKER.  FOLD THE ENDS  CLOSED AND ROLL THIS IN PLASTIC AND PLACE ON A TRAY, SLIDE IN COOLER OR  FREEZER TO FIRM AND HARDEN.  CUT OFF SLICES AS NEEDED, REMOVE ANY PAPER THAT MAY STICK.  LAY SLICES ON TOP OF STEAKS, FISH, VEGETABLES, RICE, PORK, SHRIMP-TOMATO BREAD-SOME EXAMPLES- AND LET MELT SLOWLY ONTO THE FOOD YOU CHOOSE.  THIS WILL ALLOW YOU TO ENJOY ALL THE FLAVORS OF THE BUTTER.  TO BE ENJOYED BOTH SEPARATELY AND TOGETHER.  GREAT FOR TOPPING GRILLED FOODS.
 

 GINGER SOY MARINADE

  1 CUP SOY SAUCE
  4 OUNCES CORN OIL
  4 OUNCES DARK MOLASSES
  2 TSP GROUND GINGER
  1 TABLESPOON GRANULATED ONION
  1 TEASPOON DRY MUSTARD - COLEMANS

MIX THE INGREDIENTS THOROUGHLY.  COVER MARINADED FOOD-FISH-CHICKEN-PORK-STEAK-VEGETABLES.  THE LONGER THEY SOAK THE DEEPER THE FLAVOR.  DRAIN AND GRILL., OR BAKE!

SOUPS & SAUCES!




ALL RECIPES LISTED HERE ARE BY MY HAND AND EITHER HAVE A PROVEN SUCCESSFUL POPULAR SALES RECORD FROM PREVIOUS FOOD SERVICE ESTABLISHMENTS I PLIED MY CRAFT AT OR THEY ARE NEWLY CREATED & TESTED IN MY KITCHEN. Polish Potato Chowder About 2 +1/2 quarts yield 1+ ¼ cups diced onion                       ½ cup celery                          ½ cup red bell pepper ½ cup sliced mushroom               1+1/2 cups cabbage sliced thin and short              2T chopped garlic 3+ cups cooked mashed potatoes                                              1# small diced red potatoes ¼ pound diced raw bacon-trimmed ½# cooked sliced Kielbasa sausage ½ # diced Krakus Ham 3 cups chicken stock                  1 quart whole milk                 6T cornstarch ¼ cup chopped parsley   1T dried marjoram                     1t sea salt ½ t white pepper                    1T dry mustard               4oz corn oil or canola oil In a 1 gallon soup pot saute the celery, bacon, ham and sausage first.  When bacon is about ½ done add onion and bell pepper.  When onions start to turn translucent add mushrooms.  Several minutes later add garlic.  After another minute or so add the diced potatoes to the pot.  In a small bowl mix cornstarch with just enough water to make a runny mix with it.  Add milk and chicken stock to soup pot.  Add seasonings, when soup simmers for several minutes whip into the soup while stirring the cornstarch mix and mashed potatoes.  When the soup simmers again for several minutes add cabbage, simmer for another 5-6 minutes until cabbage wilts and diced potatoes soften.  Add chopped parsley last and mix in before serving.  Thicken or thin as you see fit.  Can be served with bread, crackers, croutons or biscuits.  When cooled, store in clean container, sealed air tight at 40 degrees or less in your refrigerator.  GAZPACHO 4-5 nice sized plum tomatoes -ripe & diced 1 medium cucumber-seeded & diced 1 medium Pablano bell pepper seeded &  diced  1 medium yellow bell pepper- diced  1 medium red onion diced  16oz tomato juice 16oz V8 or similar vegetable juice  1/2 T salt  1/2 T black pepper  1/2 T Chili Powder 1 small Jalapeno seeded & minced small 1T chopped garlic 1/4 bunch chopped fresh cilantro OPTIONAL-fresh oregano 2 sprigs cleaned OPTIONAL-2 stalks celery-diced
In a 4 quart or larger mixing bowl place tomato & vegetable juice, all seasonings, garlic, fresh herb(s) and jalapeno.  Mix well and chill.  Cut and dice your vegetables.  Try to cut them in a uniform size.  A good measuring stick is:  How many fit on your soup spoon at one time?  If the answer is one, consider cutting them smaller:)  Add the diced vegetable to the broth, mix well again, cover and chill well.  This recipe works well folded into Spanish, Cajun or Mexican rice pilafs. Shelf life is about 6-7 days before noticeable deterioration of vegetables occurs.  If you notice any froth or air bubbles/carbonation in the soup after it has been refrigerated, dispose of and sanitize utensils.  This is a sure sign of spoilage.
Cream of Broccoli and Cheddar 1/4# peeled thin sliced carrots                                           1/3 cup thin sliced celery 2/3 cup small diced onion                                                    1+1/4# broccoli crowns chopped small & stems sliced thin-peeled 4oz chopped frozen spinach squeezed dry or 4oz fresh baby spinach 2oz thin sliced mushroom                                                    4oz peeled thin sliced potato 1+ 1/2 T fresh chopped garlic 1 cup H&H cream                                                                    1 quart chicken broth 4oz shredded sharp cheddar, yellow or white either will be fine
1T dry basil               3T chopped parsley fresh                    1/2T ground black pepper 1+1/2 T salt-TO TASTE!                                                             1T marjoram 
1/4t Nutmeg                                                                                  1t English mustard(powder) Saute carrots and celery in enough vegetable or corn oil to prevent sticking in a 1 gallon pot.  Several minutes later add the onion, several minutes later add the mushrooms and follow lastly with the garlic.  Add the potatoes, cover with the chicken stock and bring to a boil.  when the carrots START to become soft, add the broccoli thin sliced stems first.  Give them a head start, and finish off by adding the broccoli buds and spinach.   When the carrots and potato mash evenly and easily into a paste by pressing on them with any kitchen utensil like a spoon or fork, remove from the fire and begin to puree your soup base in a blender until smooth.  Straining is an option for a smoother texture.  Return to pot.  Season, add H&H(optional-more stock can be used), simmer, adjust seasonings, whip in cheddar cheese(optional).  Save a bit or shred more for a garnish when serving.  Adjust thickness of soup-add stock to thin it down.  Your soup should be a nice brighter green color when done.  The darker the green color, the harsher the soup will ultimately taste.  Store at 40 degrees or lower, covered, in sanitized airtight container after cooling soup to at least room temperature or lower(preferred).  Soup will cool quicker in refrigerator if left uncovered for a couple of hours in cooler before sealing for extended storage.  Average shelf life 1 week-10 days max.  This recipe will make about 9 cups of soup.
STEWED BLACK BEANS-THE BASE 1# DRY BLACK BEANS-not soaked 48oz. WATER   - 
1T salt  -  12oz Tomato Juice  -  1/2 T black Pepper 1T Granulated Onion  - 1 + 1/2 T Cajun Seasoning or Blackening Seasoning 1T Granulated Garlic 

Simmer slow until beans are tender, stir regularly.  If mix is getting thick and beans are still a bit hard, add discretionary amount of water to it and continue simmering.  Avoid boiling, if pot can be covered, even better. Cool quickly in a cold water bath or spread out in a pan and slide into refrigerator if not used at that time. Shelf life is a solid 6-7 days when cooled, covered and refrigerated promptly.  Dried spices like onion and garlic will extent shelf like.  Fresh will deteriorate and hasten spoiling for intended use for following recipes.      
BLACK BEAN CHICKEN CHOWDER 1/4  BUNCH CELERY, CLEANED AND DICED 1 LARGE RED OR YELLOW OR ONE EACH SMALL DICED SAME SIZE 1 MEDIUM LARGE ONION DICED  -  1/4 POUND SLICED MUSHROOMS  - 
1T Fresh Garlic Chopped In 3oz Olive Oil Sauté in order until translucent the vegetables.  Then Add: One 26oz. can crushed tomatoes 
One 12 oz. can small diced tomatoes 
48oz Chicken Stock 4 cups cooked black beans (recipe is above)
  3 cups tomato juice or V8 Juice -  1/2 T ground Cumin  -  1 bay leaves   
1/2 T salt 1/4 T black Pepper     1t Marjoram           1t Basil 3 cups diced chicken meat cooked- boneless & skinless When soup comes off the fire add ¼ of a large bunch chopped
fresh cilantro, oregano leaves,  or green onion if you please.
    THE
BLACK BEAN RECIPE CAN BE A STAND ALONE SIDE DISH, FOLDED INTO RICE BAYOU STYLE, ADD MEAT TO IT FOR BRUNCH LIKE BACON, HAM, SHELLFISH, SAUSAGE, PORK, TURKEY, ETC.

CREAM OF POTATO & LEEK SOUP 2# PEELED IDAHO OR RUSSET POTATOES, SLICED ABOUT 3/8 INCH THICK 1/2 # DICED WHITE ONION SLICED OR DICED 1 LARGE WHITE MUSHROOM SLICED THIN 1/4 # SLICED LEEK-WHITE END 1/4# PARSNIP PEELED AND SLICED THIN 4oz RAW BUTTER ( or 3 oz. veg/corn oil. your choice) IN A 1 GALLON SAUCE POT BOIL POTATOES UNTIL ALMOST DONE IN 1 QUART OF CHICKEN STOCK (OR WATER FOR VEGETARIAN VERSION). IN A SAUTE SKILLET; SAUTE THE PARSNIPS AND ONION FIRST UNTIL ONIONS ARE TRANSLUCENT, ADD MUSHROOMS AND LEEKS AND SAUTE UNTIL LEEKS AND MUSHROOM WILT.  ADD ALL TO THE BOILING POTATOES.  SIMMER UNTIL EVERYTHING IS WELL DONE AND EASY TO PUREE IN A FOOD PROCESSOR. PUREE AND ADD BACK TO SOUP/SAUCE POT. ADD 1 PINT H&H CREAM,
1/4t NUTMEG 1/2t WHITE PEPPER GROUND
2T DRY OR FRESH CHOPPED PARSLEY (CHERVIL IS ALSO A GOOD CHOICE) DICE 1# OF POTATOES PEELED, SMALL, ABOUT 3/8 INCH SQUARE.  SPLIT IN TWO PIECES LENGTHWISE THE REST OF THE LEEK (GREEN PART ABOUT 6OZ.) AND SLICE THIN, ABOUT 1/4 INCH WIDE.  SAUTE THE LEEKS IN ABOUT 2oz BUTTER, ADD DICED POTATOES AND CONTINUE SAUTEING. ADD TO THE SOUP, AND BRING TO A SIMMER FOR ABOUT 10 MINUTES.  STIR WITH A WOODEN SPOON OR HEAT TREATED RUBBER SPATULA TO HELP PREVENT ACCIDENTAL SCORCHING.

FREEZES WELL.  CHICKEN OR SEAFOOD, PASTA OR VEGETABLES CAN BE ADDED FOR A HEARTIER MEAL.  THIN BY ADDING A BIT OF STOCK, WATER OR MILK, OR CHICKEN STOCK IF YOU WISH.  ADJUST YOUR SEASONINGS AS YOU SEE FIT TO MATCH YOUR TASTE
(BASIL, GARLIC, MARJORAM, CHIVES).