2 cups flour 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup butter 1 cup buttermilk Preheat the oven to 425 F Combine the flour, baking powder, soda and salt. Cut in the butter until crumb like and then stir in the buttermilk. Turn out the dough onto a lightly… Continue reading Buttermilk Biscuits
Author: David
Magic Cookie Bars
1/2 cup butter, melted 1 1/2 cups graham cracker crumbs 1 can sweetened condensed milk 1 cup chocolate chips 3/4 cup flaked coconut 1/2 cup pecans, chopped Preheat the oven to 350 F. Mix the butter and the crumbs together and press into a 9 by 9 inch baking pan. Pour the condensed milk over… Continue reading Magic Cookie Bars
Pan Roasted Sea Bass
olive oil butter 1 shallot, minced 1/4 cup marsala 1/2 lb mushrooms, sliced 1/2 cup chicken stock 2 fillets of sea bass 1 tbsp parsley, minced salt and pepper Preheat the oven to 450 F. Heat 1 tbsp of olive oil in a skillet on medium high. Saute the shallot until tender. Add the marsala… Continue reading Pan Roasted Sea Bass
Chicken Orzo
2 chicken breasts, pounded to 1/4 inch thick between waxed paper salt and pepper 2 garlic cloves, minced 1/2 onion, minced olive oil butter 1 tsp dried sage 28 oz. canned tomatoes, crushed 1 cup chicken stock 1 1/2 cups dry orzo 4 cups baby spinach, fresh 1/4 cup parmesan, grated Lemon juice Heat 1… Continue reading Chicken Orzo
Mozzarella Salad
mixed salad leaves shaved mozzarella 2 hard boiled eggs, quartered 2 oz. sundried tomatoes in oil, minced 1 tbsp basil, minced 1 tbsp parsley, minced 1 tbsp balsamic vinegar 1 tbsp capers, minced salt and pepper Combine the salad leaves, cheese, and eggs between 2 plates. Combine the remaining ingredients and season to taste. Serve… Continue reading Mozzarella Salad
Duck Breasts in a Port and Orange Reduction
1/2 cup port 1/2 cup orange juice 1 tbsp soy sauce 1/2 tbsp lime juice 2 tbsp olive oil 2 boneless duck breasts, fat scored 3/4 cup chicken stock salt and pepper Combine the port, orange juice, soy sauce, lime, and olive oil. Add the duck and marinate 4 hours to overnight in the fridge.… Continue reading Duck Breasts in a Port and Orange Reduction
Yam with Bacon Vinaigrette
2 lb yams, peeled, cut into spears 1/4 lb bacon, diced large 1/2 tsp salt 1/2 tsp cracked pepper 2 tbsp olive oil 1 scallion, minced 1 tbsp sherry vinegar 1/2 tbsp water Preheat the oven to 450 F. Arrange the yam in 1 layer on a large baking sheet. Cook the bacon in a… Continue reading Yam with Bacon Vinaigrette
Lamb Burgers with Harissa Aioli
1 cup mayonnaise 1/2 tsp ground cumin 1/2 tsp cayenne 3 garlic cloves, minced 1 1/2 tsp lemon juice 1 tsp red wine vinegar 1/2 tsp dijon salt and pepper 1 tbsp olive oil 1 shallot, minced 1 lb ground lamb 1/4 cup parsley, minced 2 tbsp pine nuts 1 tsp paprika 1/4 tsp chili flackes… Continue reading Lamb Burgers with Harissa Aioli
Fettucine with Spinach and Bacon
1 lb spinach 1 tbsp lemon juice 1 scallion, minced 1 garlic clove, minced 2 tbsp flour 2/3 cup light cream salt and pepper 1/2 lb fettucine, uncooked 1/3 cup diced bacon 1/3 cup panko paprika Cook the pasta in boiling salted water. Wilt the spinach in a sauce pan. Add the lemon juice and set aside.… Continue reading Fettucine with Spinach and Bacon
Baked Potato Strips
2 baking potatoes, cut in thin strips, lengthwise 1 egg, beaten 2 tbsp parmesan, grated 1 tsp garlic powder Preheat the oven to 375. Combine the egg, parmesan, and garlic powder. Add the potatoes and toss to coat. Place in a single layer on a greased baking sheet. Bake for 40 minutes. Serve.