Tag: Lunch

Stovetop Mac & Cheese

Ooey-gooey, cheesy goodness.

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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

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She Crab Soup

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

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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

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Hollandaise Sauce

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

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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

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Chicken Sandwich

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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