This recipe is from one of my friends that I have known and worked with on the ambulance for many years. It is inspired from The Palace Hotel in San Francisco. Don’t let the “casserole” title put you off, this is not a true casserole other than you cook it in a casserole shaped dish.
This recipe can also be found in the cookbook titled Code 7 Recipes for the Soul: Cooking with First Responders. (Ruby played a huge part of putting this book together). The book is dedicated to all First Responders and their families. Proceeds will provide funding for the San Mateo County Firefighters, IAFF L2400 Behavioral Health Program for firefighters, paramedics, and Emergency Medical Technicians (EMT). If you would like to purchase, click the link below:
On to the recipe:
8 hot links
4 medium russet potatoes, peeled and quartered
1 medium onion. quartered
4-6 cloves of garlic, minced
1/4 tsp dried rosemary
Salt and pepper to taste (Ruby uses Lawry’s seasoning salt and so did I)
1/4 cup olive oil
Preheat oven to 400 degrees. Lightly oil 9 X 13 pan.
In large bowl place the first six ingredients and drizzle with oil while mixing well. Put in prepared pan and cook for 1 hour and 20 minutes. Turn potatoes several times during cooking and test for doneness. They should be golden brown. Ruby serves this with a green salad and French bread. Yes, its that easy. Enjoy!
This fried rice was a hit with my family and is super easy to make. The secret to this rice is that when you go to fry the rice, you do so in the bacon grease. Definitely not for the vegetarian.
White rice, cooked (amount depends on how many people you are feeding)
4-5 slices bacon, cooked and cut up into small pieces, reserve bacon grease
Bunch of green onion, chopped
Soy sauce to taste
Pepper to taste
Make white rice, fry bacon and reserve grease, chop onion, scramble eggs and set aside. Place white rice in bacon grease to fry, add bacon and onion, make some space in the pan and add eggs, scramble those eggs and combine. Begin adding soy sauce and pepper to taste. Do not use salt due to soy sauce having a lot of salt in it. Be sure not to burn rice while frying because it will dry out.
Another recipe from my best friend’s mom. I had never made homemade sweet and sour sauce before and was surprised by the amount of vinegar, but it worked and it is delicious. Georgette advised me to double the ingredients so that is what I have listed below to assure you have plenty of sauce.
3/4 cup ketchup
3/4 cup white sugar
1/2 cup white vinegar
4 TBS soy sauce
4 TBS Worcestershire sauce
1 can pineapple chunks in heavy syrup
Ground ginger to taste
Salt and pepper to taste
1-2 red, yellow or green peppers, sliced
1 onion, cut up in big chunks
5-6 stalks of celery, sliced
A slab of ribs, type is your choice
Cut ribs into individual pieces. Sprinkle with salt, pepper, and ground ginger. Heat oil in a pan and brown ribs. Set aside. In same pan saute vegetables until softened. Mix ketchup, sugar, vinegar, soy sauce, Worcestershire sauce and combine with vegetable, return ribs to the pan. Add juice only of pineapple, save pineapple to add later. Cover and simmer until ribs are tender. Add pineapple chunks at the end.
I love Cajun and Creole food. I went to New Orleans for the second time and this time I had the opportunity to take my first cooking class. I took a hands-on class at the New Orleans School of Cooking and it was amazing. I really enjoyed learning about the cuisine of NOLA and meeting my 9 new friends. Chef Matt was an amazing teacher with a great personality. My favorite dish that we made was the bisque; so spicy, creamy and delicious. We used an immersion blender to puree. If you don’t have one of those you could use a food processor or blender in its place.
1 medium sweet potato
1 TBS unsalted butter
1/2 cup onions, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
1/2 TBS garlic, minced
2 cups chicken stock
1/2 cup heavy cream
1/2 cup tasso (if your grocer doesn’t carry this you can use bacon or prosciutto in its place)
1/4 cup green onions, sliced thinly
1 TBS Joe’s Stuff seasoning (I have the link to order down below, but you can use a combination of salt, garlic salt, paprika and onion powder in its place)
Preheat oven to 425 degrees and cook sweet potato for 45 minutes or until tender, remove from oven and let cool (poke holes in the potato prior to cooking and beware that it will leak all over your oven, so place it on a pan).
In a heavy bottom pot, heat butter and brown tasso on all sides at medium-high. Remove half from pot and set aside for garnish.
Reduce heat to medium and add onions, bell peppers, celery, garlic; saute until soft. De-glaze with stock, scraping the bits of the bottom of the pot. Add Joe’s stuff or your own seasonings and allow to simmer.
After sweet potato has cooled, split it in half and scoop flesh out with a spoon. Add potato to simmering liquid. Using the immersion blender, puree the contents of the pot until smooth.
Add heavy cream and return to pot to simmer for 5 minutes. Add salt to taste. Garnish with tasso and green onions.
Here is where you can purchase the special creole seasoning:
My mom’s wonderful neighbor and friend, Patti, shared this delicious recipe for spaghetti sauce with sausage and pesto. The kind of chorizo sausage used in this one is not the same kind you can find in the grocery stores in the Bay Area of California. It is not the tubes of chorizo but actually sausage that stays bonded when cooked. At home, I used bratwurst or any kind of yummy sausage. In Canada, you can find the chorizo sausage in the original recipe:
1 jar Mezzetta Napa Valley Roasted Garlic and Caramelized Onions
5 Garlic cloves minced
1 yellow onion diced
8 oz. mushrooms sliced
2 chorizo sausages sliced and cooked
Sauté garlic, onion and mushrooms until tender. Cook sausages. Add all to sauce and simmer approx. 30 minutes. Add pesto to flavor. Serve over noodles of your choice.
This is a super easy crock pot recipe that makes tender pulled pork every time. Don’t be put off by the cola because it simply develops a sweet crust on the meat. I found this recipe on Pinterest and don’t have the original site it was found.
4 lb pork shoulder
1 cup BBQ sauce, plus more for serving
Coca cola (or any other cola)
1 onion, slices
Season pork with garlic salt and place it in the crock pot. Add BBQ sauce, cola to cover meat and sliced onion on top. Cook on low for 8 hours or until pork easily shreds, discard liquid and shred pork to mix with BBQ sauce as desired. Serve on buns.
This is the 2nd rib recipe I have placed on the website. The first called for most or all of the cooking time in the oven. This one is on the grill. BBQ weather has arrived and ribs are my all time favorite BBQ fare. This recipe is found in a BBQ cookbook called America’s Best BBQ. Slaughterhouse five ribs is a recipe feature from a restaurant called Oklahoma Joe’s Barbecue and Catering in Kansas City in the above described book. It’s a basic rub but has the best flavor I’ve tried so far.
2 TBS white cane sugar
1 TBS light brown sugar
2 TBS Hungarian paprika
2 TBS Lawry’s seasoned salt
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp white pepper
1 tsp finely ground black pepper
2 slabs spareribs
In a small bowl, combine all dry ingredients. Remove the membrane from the ribs, season the slabs all over with the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Cook the ribs using indirect method. They are done when you can easily tear or pull ribs apart.
I know I have been incognito for awhile but I am ready to get back to sharing recipes and cooking! I found this recipe on foodnetwork.com by Tyler Florence. They are really easy to make, tender and delicious. My son approves. My daughter has decided to become a vegetarian, so I will be trying to make more meatless dishes and sharing them with you if they are pleasing to the palate.
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
I found this unusual chili recipe in the Jan 2003 issue of GQ magazine. Titled “A Big Bowl of Love” and it truly is. Article by Terry Sullivan; he says he received the recipe from his accountant, Liz. Thank you Liz!
1 or 2 slabs baby back ribs, seasoned with salt and pepper
2 large white onions, diced
1 large bunch celery, diced
1/2 cup olive oil
2 cans (28 oz) whole tomatoes
1 can (28 oz) tomato sauce
1 can (40 oz) kidney beans, puree
1 palmful cocoa powder or 3 to 4 oz chocolate syrup
2 palmful chili powder
2 tsp each salt
1 tsp pepper
1/2 tsp cinnamon
1 tsp brown sugar
8 to 10 shakes Worcestershire sauce
Partially precook ribs in a 450 degree oven for 45 minutes. Meanwhile, saute the onions and celery in olive oil for 10 minutes. Add the remaining ingredients. Cook for 30 minutes or so, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections and add to the pot. Cook over medium heat for several hours stirring occasionally.