MAIN DISH
Recipe Name: Pantry Quiche Lorraine Submitted by: Prologue Theatre Recipe Author: Eileen Mandell Ingredients: CRUST: Preheat oven to 450 degrees 1 8” Pie crust. Can be formed in a tart shell or traditional pie pan. Fit unbaked shell with parchment. Add uncooked rice or beans (keeps the shell from bubbling up and becoming distorted). Bake 10 minutes, remove paper and pie weights, and bake 5 more minutes to LIGHTLY brown crust. Cool. Reduce oven temp to 375. * Can use purchased pie crust. FILLING: 8 slices well cooked crisp bacon. Crumbled 1 small onion, chopped and sautéed until soft and edges brown a bit 1 cup grated Gruyere or Swiss cheese Sprinkle above on cooled pie crust. Reserve 1TBSP bacon for garnish. Combine below in bowl and beat until smooth: 1/2 cup milk 1 cup evaporated skim milk (or combine 1 c heavy cream and milk) 3 eggs A pinch each of Salt, pepper and nutmeg (optional-PINCH Cayenne or alleppo pepper) Pour this mixture over other ingredients in pie crust. Garnish with bacon and paprika or parsley. Bake for 35-40 minutes until the tip of a knife inserted in the center comes out dry and clean. Other quiche ideas are infinite, but asparagus and spinach come to mind. Use about the same volume of any other filling (i.e. no bacon/onion) with or without cheese, Use your imagination!
Recipe Name: Slow Cooker Korean Tacos Submitted by: Daniel Nie Recipe Author: Jasmin Sheree Ingredients: "1 (3 pound) beef chuck roast, trimmed ½ medium onion, diced ½ cup dark brown sugar ⅓ cup soy sauce 10 cloves garlic 1 medium jalapeno pepper, diced (Optional) 1 (1 inch) piece fresh ginger root, peeled and grated 2 tablespoons seasoned rice vinegar 1 tablespoon sesame oil salt and ground black pepper to taste 16 (6 inch) corn tortillas (Optional)" Directions: Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours. Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices. Serve with corn tortillas. Link: (copy & paste) https://www.allrecipes.com/recipe/237005/simple-slow-cooked-korean-beef-soft-tacos/
Recipe Name: Steak Rolendeli Submitted by: Jack Firestone Recipe Author: From Jim Enger’s “Eat Your Heart Out” Esquire November 1990 Ingredients: Have butcher cut and eight-pound sirloin steak. Need one chunk of boneless sirloin The best he has. Best to order in advance. 3 large containers of table salt, four pounds of butter and several loaves of good white bread. Instructions: Remove any excess fat. Place meat in a shallow roasting pan. Cover it completely with salt, hiding as much of the meat as you possibly can. The layer of salt should be thick. Don’t rub it in, just cover. Place the sirloin under a preheated broiler for 25 minutes. After the sirloin is done on one side, remove it from the broiler. The layer of salt will have hardened into a shell-like crust and will come off in a few large pieces. Remove them carefully and discard. Turn the sirloin over and again cover with salt. Return to the broiler for another 25 minutes. This business with the salt is one of the two secrets to steak Rolendeli. It completely seals in the juices. And the meat will not be salty. While the sirloin is broiling on the second side, melt the 4 lbs. of butter in a kettle, something the size you’d use for stew. Keep the butter warm, but don’t let it burn. Slice bread into half-sandwich-size pieces and stack them next to the stove. Get a large serving platter ready and command guest to roll up their sleeves. [Jack adds half a head to a full of crushed fresh garlic to the butter] highly recommended] Remove the sirloin for the broiler and again remove the salt crust. Cut the meat in to five or six chunks and drop them in the kettle of simmering butter. After the sirloin chunks have simmered in butter for a few minutes, remove one or two and carve half-sandwich-size pieces, thin or thick, whatever turns you on. [We prefer thin so we can eat more of them.] While you are carving an appointed assistant should be lightly dipping one side of the bread in the melted butter. Free at last from the seal of the salt, the juices of the sirloin will commingle with the butter for a taste that . . .well, that’s the second secret of steak Rolendeli. As the assistant covers the platter with the hot bread, you cover each piece with a slice of sirloin. Eight pounds and eight guests works great. Or six there is more for each. Serve with a crisp lettuce salad and perhaps a green vegetable. Top off the meal with a dessert of raspberry sherbet or sorbet. Make indent with spoon fill with frozen Absolut Vodka. Great wines Rancho Zabaco Zinfandel or any fine Argentinean Malbec we drank Alamos from Mendoza Argentina
Recipe Name: Turkey Picadillo Chili Submitted by: Jennifer Gold Recipe Author: Jennifer Gold Ingredients: Vegetable cooking spray 1 pound freshly ground raw turkey breast ½ cup sliced green onions 1 (4-ounce) can chopped green chiles, undrained 1 clove garlic, minced ½ cup raisins 3 tablespoons slivered almonds 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground red pepper ¼ teaspoon black pepper 2 (8-ounce) cans no-salt-added tomato sauce 1 (14 ½-ounce) can no-salt-added whole tomatoes, undrained and chopped 8 pimiento-stuffed olives, halved Instructions: While this recipe is not a Gold family tradition, it was a hit at our Super Bowl party. It is quick, tasty, and can be modified easily. Picadillo is a traditional dish in many Spanish-speaking countries. Raisins and cinnamon make it sweet and spicy. Enjoy! Coat a large saucepan with cooking spray and place over medium-high heat until hot. Add ground turkey breast and cook until browned, stirring to crumble. Add green onions, chiles, and garlic; cook 3 minutes. Add raisins and remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Makes 6 (1-cup) servings.
Recipe Name: Squash, Bean, Spinach Curry Submitted by: Stephen Provasnik Recipe Author: Unknown Ingredients: 2 tablespoons coconut oil or mixed with avocado or grapeseed oil 1 small shallot and 1 medium yellow onion , diced 3-4 cloves garlic , minced 1 tablespoon fresh minced ginger (peeled first) Spice mix: 1 tablespoon curry powder 1 teaspoon each of cinnamon, cumin, paprika, saffron, and 1/2-1 t of cayenne pepper 1.5 tablespoons tomato paste 1 ½ cups (7 oz) diced butternut squash (peeled and cut into 1-inch cubes) 1 red bell pepper , deseeded + diced (about 1 cup) 1 teaspoon sea salt and fresh-cracked white and black pepper to taste 1 (14.5-ounce) can crushed tomatoes 1 (13.5-ounce) can full-fat coconut milk 2 (15-ounce) cans large butter beans or other large white bean, drained and well rinsed 2 cups packed spinach (rough chopped) 1 teaspoon garam masala and 1 tablespoon of brown sugar (to taste) Directions: * Heat oil in a 12-inch skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the onion and shallot and a tiny sprinkle of salt. Sauté until soft and slightly golden, 4 to 6 minutes. * Turn heat down to medium and add the garlic and ginger. Sauté for 1 minute until fragrant. * Add the tomato paste and spice mix to the pot. Stir well to coat the onions, and cook for 1 minute to toast the spices and reduce the acidity of the paste. Stir frequently. * Add the bell pepper and butternut squash. Stir well to coat in oil and spices. Cook for 1-2 minutes, stirring frequently. * Stir in the crushed tomatoes, coconut milk, salt, and pepper. Turn the heat up to get things moving, then turn back down to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender. * Add the pre-cooked beans and gently simmer for a few minutes until heated through. * Add the chopped spinach to the pot, stirring until it wilts into the curry (about 2-3 minutes). * Stir in the garam masala and season with sugar and more salt and pepper as needed. Remove from heat and let it sit for 1-3 minutes. Serve hot with rice or naan, garnished with cilantro and lime or lemon