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Samples Recipes from the
2011 "TASTE of Cape Cod"®Cookbook
A unique collection of recipes from listeners and viewers of the
"Fooding & Dining Around"
Radio /Television Shows.
Contributors include local and regional Restaurant Chefs, Cookbook Authors, Food Journalist and Foodies just like you.
Roast Leg of Lamb with Pesto Stuffing
From Chef/Owner Paul McCormick
|1 cup dried basil||1/4 cup pine nuts|
|1/4 cup freshly-grated Parmesan||4 cloves garlic|
|2 T hot water (for pesto)||1/2 cup Bertolli®
Virgin Olive Oil
(plus additional for brushing leg of lamb)
|1 cup dried bread crumbs||1 1/2 to 2 pound leg of
butterflied and well-trimmed
|1 medium firm eggplant||4 ripe red tomatoes|
|4 onions, peeled|
Slice eggplant in half, lengthwise and slice crosswise into 1/2-inch slices, reserve. Slice tomato into !/2-inch slices, reserve.
Preheat oven 425 degrees.
Butternut Squash Soup
From Chef/Owner Paul McCormick
|4 T unsalted butter||2 cups chopped onions|
|5 teas. curry powder (good quality)||3 pounds butternut squash|
|2 Macintosh Apples
cored, peeled & chopped
|3 cups chicken stock|
|1 cup pure apple juice|
|Sauté onions and curry
for 20 minutes until tender. Add stock, butternut squash and apples. Cook until all
ingredients are tender, about 25 minutes. Puree in food processor until smooth. Add
apple juice to desired consistency.
If you wish, garnish with sour cream, chives or grated apples. (It is worth the small effort. Your taste buds will agree.)
Note: Other traditional family recipes are available at the restaurant.
A flavorful blend of sausage, crawfish and chicken
|1/2 pound Andouille
(Kielbasa may be substituted)
|1/2 pound cleaned
(or substitute small shrimp)
|4 boneless Chicken breasts, in 1-inch dice||1 1/2 quarts chicken stock|
|4 T oil, divided||1/4 cup flour|
|1 cup chopped onions||1 cup chopped celery|
|1 cup chopped green pepper||2 garlic cloves, minced|
|2 T chopped fresh parsley||2 Bay leaves|
|1/2 tsp dried thyme||1 T Louisiana hot sauce (Tabasco® or similar)|
|1/4 tsp kosher salt||1/4 tsp black pepper|
|1/2 cup chopped green onions||Cooked white rice (1/4 cup per serving)|
|Over medium-high heat,
brown sausage in 2 tablespoons of oil in a medium-size stockpot, about 7 minutes. Remove
with slotted spoon and reserve. Add chicken pieces and cook until golden brown, turning
occasionally, about 10 minutes. Add stock, cover and cook until chicken is tender, about
15 minutes. Remove chicken, leaving liquid in pan.
In a skillet over medium heat, mix remaining 2 tablespoons oil and flour, creating roux. Cook until roux is dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes until vegetables are tender. Add vegetables to liquid in stock pot along with Bay leaves, hot sauce, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, about 30 minutes. Add crawfish (or shrimp), reserved chicken and sausage. Simmer 15 minutes.
Serve over hot cooked rice. (Reprinted with permission from "Food With An Attitude.")
A Basic Sauce For Beef, Pork or Chicken
|1 stick butter||
1 teaspoon salt
|1 yellow onion, diced||2 T Hungarian Paprika|
|4 cloves garlic, chopped||1 whole tomato, seeded & diced|
|2 - 4 Jalapeño peppers, seeded & chopped||2 cups ketchup|
|4 T Worcestershire Sauce||1 12-ounce can beer|
|Juice of two lemons||1 1/2 T Old Bay® seasoning|
|1/2 teaspoon coarsely-ground black pepper||1/4 cup dark brown sugar|
|1/4 cup molasses|
|In a medium size
stockpot, melt butter and sauté onions until tender, about 7 minutes. Add garlic and
Jalapeños, cook until pepper is tender.
Add remaining ingredients and bring to boil. Reduce heat and simmer one hour. Baste meats with sauce during final minutes of cooking to prevent burning. Serve warmed sauce at table. (Reprinted with permission from "Food With An Attitude.")
Here's A Rub And A Sauce To Turn
Your Pork Ribs
|1 cup chili sauce||2 T prepared horseradish, drained|
|1 cup ketchup||3 T dry mustard|
|1/4 cup steak sauce||1 T Louisiana hot sauce (Tabasco® or similar)|
|1 T Worcestershire sauce||1 T dark molasses|
|1 T pressed garlic||1 T Jalapeño salsa|
|1 T red wine vinegar|
Combine ingredients in mixing bowl, let rest one hour to combine flavors.
|1/4 cup garlic powder||1 T ground black pepper|
|1/2 cup Hungarian paprika||1/4 cup dry mustard|
|1/4 cup red wine vinegar||1/4 cup Worcestershire sauce|
|1/2 cup beer|
|Combine all ingredients in non-reactive mixing bowl.|
|Braising Liquid Ingredients|
|4 quarts beef stock||3/4 cup red wine vinegar|
|1 T Hungarian paprika||1 T cayenne pepper flakes|
|1 1/2 T ground cumin||3 T Louisiana hot sauce (Tabasco® or similar)|
|1 1/4 T garlic powder||1 T ground ginger|
|1 cup tomato paste||1/4 cup honey|
|1 T kosher salt|
|4 racks Baby Back ribs (about 1 1/4 pounds each)|
|Combine all the braising
liquid ingredients in a large stockpot. Stir well and bring to simmer over medium heat.
Rinse four racks of Baby Back ribs with solution of 1 quart water and 1 cup white vinegar. Remove silverskin (if desired). Add ribs to stockpot and simmer, covered, until tender, about one hour. Remove ribs from stock pot and cool.
Rub spice mixture over both sides of ribs, wrap in heavy-duty aluminum foil and refrigerate. (These can be prepared four days in advance.)
Preheat oven to 400ºF and prepare barbecue for grilling. Coat ribs with 2 cups barbecue sauce and reseal foil. Bake for 15 to 20 minutes until thoroughly heated and remove from oven. Transfer ribs to the grill and cook 5 - 10 minutes until sauce is slightly charred.
Serve immediately with sauce on side. (Reprinted with permission from "Food With An Attitude.")
ROADHOUSE CAFE since 1981
Hyannis Cape Cod
ROADHOUSE CAFE 488 SOUTH ST. HYANNIS
LEMON HERB BUTTER
|4 OZ CHICKEN BREASTS||2 OZ MELTED BUTTER|
|12 SLICES SWISS CHEESE||2 OZ FLOUR|
|1 LB LOBSTER MEAT||1/2 CUP OF WHITE WINE|
|4 MED EGGS||1 OZ LEMON JUICE|
|1 CUP OF LIGHT CREAM||1 TSP CHOPPED GARLIC|
|1 CUP OF FLOUR||2 TSP CHOPPED SHALLOTS|
1 CUP OF ITALIAN SEASONED BREAD CRUMBS
1 CUP OF PANKO CRUMBS ( JAPANESE)
|1 TBSP CHOPPED BASIL|
This is a very special menu item available
Roadhouse Cafe , South St. Hyannis, Cape Cod
1 CUP HEAVY CREAM
1/2 CUP PARMESAN CHEESE
2 TBSP CHOPPED PARSLEY
|PREPARATION / CHICKEN & SAUCE|
TRIM FAT FROM CHICKEN AND POUND THIN BEING CAREFUL NOT TO TEAR CHICKEN . PLACE SKIN SIDE DOWN LAYER 3 SLICES SWISS CHEESE ON EACH PIECE OF CHICKEN. ADD 4 OZ CHOPPED LOBSTER MEAT ON EACH AND ROLL TIGHTLY FOLDING SIDES OVER AS YOU ROLL. REFRIGERATE FOR TWO HOURS . WHISK EGGS AND ADD CREAM SLOWLY. COMBINE ITALIAN BREAD CRUMBS AND PANKO CRUMBS. COAT CHICKEN IN FLOUR THEN EGGWASH THEN CRUMBS.. SPRAY EACH BREAST WITH CLARIFIED BUTTER UNTIL WELL COATED . BAKE AT 425 DEGREES IN PRE-HEATED OVEN FOR APPOROXIMATELY 20 MINUTES .
MELT BUTTER IN SAUCE PAN. STIR IN FLOUR. COOK FOR 1 MINUTE THEN ADD WHITE WINE, LEMON JUICE, GARLIC , SHALLOTS, SALT AND PEPPER TO TASTE. COOK UNTIL MIXTURE STARTS TO THICKEN . ADD CREAM AND BASIL , SIMMER UNTIL SAUCE JUST STARTS TO BOIL . ADD PARMESAN CHEESE AND COOK 2 MNUTES MORE. ADD PARSLEY, POUR OVER CHICKEN AND ENJOY. CHEF , ROADHOUSE CAFE, HYANNIS.
AUNT WINNIE'S IRISH SODA BREAD (Submitted by E.T. Ruane)
4 C Sifted Flour
4 tsp. Baking Powder
1 C Sugar
1 C Raisins
1/2 tsp Salt
1 tsp Caraway seed (optional)
3 tsp. Wesson Oil (vegetable)
Beat the eggs , milk and oil together with electric beater if available.
Add all other ingredients together. Grease the pan well ( I use an 11 inch cast iron skillet and bake at 350 for 1 hour, test with knife through the center. If it comes out clean, it is done.
My Aunt Winified , who was born in County Galway, Ireland left this recipe with me and
I have passed it to all family members.
E. Ruane, So. Yarmouth
SWEET POTATO CASSEROLE
Southern Style from Jason's Grandma
Prepared by Jason (11years old) on "Fooding Around" Cooking Show www.foodingaround.com
Sweet Potatoes - Cooked in Water / drain water then peel off skin
To the peeled Sweet Potatoes in Pot
Add: 1 cup white sugar, 1/3 cup melted butter, 1/2 cup whole milk, 1ts vanilla, dash of cinnamon., dash of all spice,
Mix all together , place in square baking dish
In a seperate bowl: MIX 1 cup of brown sugar, 1/2 cup flour, 1/3 cup melted unsalted butter, 1 cup chopped Pecans, Mix ingredients.
Smooth the mixture on top of Sweet Potatoes
Bake at 350 / 30 minutes or until the top is bubbling.
Let stand for 10 minutes and serve.
CARROTS WITH BOURBON SAUCE
2 cups of Sliced Carrots
1/2cup of Water
2 tsp. Butter
2 tsp. Brown Sugar w/ pinch of Salt
3 tsp. Bourbon
Cook Carrots in water until tender, about 10 minutes
Add remaining ingredients and mix gently
Cook a few minutes to blend flavors.
Serve Warm / 2-3 servings ( excellent with STUFFED PORK ROAST)
GREEK MEAT LOAF With Tomato Sauce
The ingredients needed:
2 tablespoons plus 1 teaspoon light Olive Oil
(quality light olive oil stills has all the nutrients)
3 cloves of fresh garlic, chopped
2 – 11 – ounce can tomatoes, drained, seeded, and
1/4 cup quality red wine vinegar /
1 tablespoon honey (local)
Salt and freshly ground pepper
2 pounds of extra lean ground beef
(or 1 pound each of beef / lamb)
1 medium-sized onion, finely chopped
1 whole egg
1/2 cup of whole wheat bread crumbs
(about one slice of bread)
1/2 cup chopped parsley
1 tablespoon chopped FRESH oregano or teaspoon dried
HEAT the teaspoon of olive oil in a medium-size
Saucepan over moderate heat
ADD 1 clove of chopped garlic and cook
For 1 minute.
ADD the can of tomatoes and cook for about
ADD vinegar and honey and simmer for 20-25 minutes until
HEAT oven to 350 degrees F
COMBINE the remaining ingredients, adding 1 teaspoon
Salt and 1/2 teaspoon of pepper, being careful not to mash the
PACK the meatloaf mixture into LOAF PAN
BAKE for 30 minutes
SPREAD the meat loaf with a little more than half of tomato mixture and
BAKE for an additional 30 minutes
BRING the remaining tomato mixture back to a simmer
SLICE the meat loaf and
SERVE with tomato sauce on the side
Vegetable suggested, sauté Green Beans in Greek olive oil /tossed with Feta / salt –pepper to taste.
AND A GREEK SALAD!
Wine Suggested/ Nemea 2005 – Anastasi Greek Wine/ Dry Red
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