Tag: Dinner

Stovetop Mac & Cheese

Ooey-gooey, cheesy goodness.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stovetop Mac & Cheese

★★★★★

5 from 1 review
  • Author: Bruce Hartman
  • Total Time: 17 minutes
  • Yield: 4 servings 1x

Description

Ingredients

Units Scale
  • 1 1/2 cup Water
  • 1 ea Evaporated Milk, 5 ounce can
  • 1 1/2 cup Cavatappi dry pasta
  • 1 tsp Salt
  • 3/4 cup Cheddar Cheese, grated
  • 3/4 cup Pecorino Romano, grated
  • 1 tbsp Corn Starch
  • 3 tbsp Butter
  • 1/4 tsp Black Pepper

Instructions

  1. Add water, milk, pasta, and a large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling. Use the time on the noodle package to gage how long it will take. Remove from heat.
  2. In a separate bowl, mix cheeses with cornstarch to coat.
  3. Remove from heat. Add butter and black pepper.
  4. Add cheese mixture to pot and stir to melt. Return to low heat if you need to finish melting.
  5. Taste for seasoning & add additional salt if needed. Garnish with additional shredded cheeses, black pepper.

Notes

  • Toasted panko crumbs are a great garnish. Add a half cup panko to a couple tablespoons of ghee in a sauté pan on medium high until golden brown.
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes

Keywords: mac and cheese, macaroni

She Crab Soup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

She Crab Soup

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Units Scale
  • 3/4 cup Whole Milk
  • 3/4 cup Heavy Whipping Cream
  • 1 ea Sweet Onion, small, diced
  • 1 ea Celery Stalk, diced
  • 2 ea Garlic Cloves, minced
  • 1 ea Small Lemon
  • 1/2 pound Lump Crab Meat
  • 2 tbsp Butter
  • 1/2 tsp Salt
  • 1/4 tsp Ground White Pepper
  • 1/8 tsp Ground Nutmeg
  • 2 tbsp All-Purpose Flour
  • 1/2 cup Clam Juice (or Chicken Stock)
  • 2 tbsp Dry Sherry (plus some for garnish)
  • Fresh Parsely, chopped (plus some whole sprigs for garnish)

Instructions

  1. Add milk and cream to a bowl and allow to sit at room temperature while you prepare the remaining ingredients.
  2. Finely dice the sweet onion and celery and add to a separate bowl. Mince and add the garlic as well.
  3. Zest the lemon and set aside.
  4. Coarsely chop the parsley and set aside.
  5. Pick through the crab and remove any shell pieces. Reserve 3 ounces of the crab for serving (1-1/2 ounces per person).
  6. Melt the butter in a cast iron pot. Add the onion, celery, and garlic. salt, ground white pepper, and nutmeg. Cook until the onions and celery are softened, but not browned. 5-10 minutes.
  7. Add the all-purpose flour to the cat iron pot, stirring to coat the onions and celery. Cook gently, making sure not to brown the flour too much. Deglaze the pot with half of the clam juice or chicken stock. Cook until the liquid mostly evaporates. 2-3 minutes.
  8. Add the milk, whipping cream, remaining clam juice or chicken stock, and the lump crab meat to the pot. Make sure to stir very lightly so as not to entirely break up the crab meat. Bring to a light simmer and cook, whisking often. About 10 minutes.
  9. Remove pot from the heat, add lemon zest, chopped parsley, and dry sherry. Stir to combine. Taste and season with additional salt or white peppers as needed.
  10. Add 1-1/2 ounces of crab meat to the bottom of each of the serving bowls. Ladle the warm soup on top. Float a teaspoon or two of the dry sherry on top of the soup and garnish with remaining whole sprigs of parsley.
  11. Serve.

Notes

Serve with toasted crusty bread or oyster crackers.

Leftovers can be stored in the fridge for up to two days.

  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours

Hollandaise Sauce

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hollandaise Sauce

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Description

This is a basic blender recipe aimed at

Ingredients

Scale
  • 4 ea Egg Yolks
  • 2 tbsp Lemon Juice
  • 1 tbsp Worcestershire Sauce
  • 3/4 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • Pinch of Cayenne Pepper (optional)
  • 8 tbsp Butter (1 stick)
  • 2 tbsp Water

Instructions

  1. Heat butter in medium in a small sauce pan.
  2. Add egg yolks, lemon juice, Worcestershire sauce, Dijon mustard, salt, and cayenne pepper to the Aer Disc Vitamix Blender container.
  3. Start the blender on the lowest speed and raise to 8. Blend for 30 seconds.
  4. Remove the pour stopper, and slowly stream hot butter into the blender.
  5. Once fully incorporated, add water as needed to bring the hollandaise to the right consistency.
  • Prep Time: 5 minutes
  • Additional Time: 0 hours
  • Cook Time: 10 minutes

Chicken Sandwich

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Sandwich

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Units Scale

Marinade

  • 2 ea boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper

Breading

  • 1 cup flour
  • 1/2 cup corn starch
  • 1 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt

Instructions

  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours

Bolognese Bianco

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Bolognese

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Units Scale
  • Extra virgin olive oil
  • 1/2 sweet onion, peeled and finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • Sea salt
  • Freshly ground black pepper
  • 1 pound mild Italian pork sausage meat, removed from casings
  • 1 pound ground beef (not lean)
  • 1 1/2 cups dry Italian white wine
  • 1 cube beef bouillon dissolved in 2 cups simmering water
  • 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
  • 1/3 cup heavy cream
  • 1 pound rigatoni
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1½ cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
  3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
  4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours

Crab Cakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crab Cakes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Units Scale
  • 1/2 pound Lump Crab Meat
  • 1 each Egg
  • 2 tbsp Duke’s Mayonnaise
  • 1 tsp Dijon Musard
  • 1 tsp Worcestershire Sauce
  • 1/8 tsp Salt
  • 1/8 tsp Old Bay Seasoning
  • 1 tbsp Celery, finely chopped

Instructions

  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours