Ceviche

Serves 4-5, prepare ahead of time

Ingredients

• 2 Cups Lemon Juice
• Cayene Pepper
• Black Pepper
• 2 Large Onions
• 1 Lb. Corvina (Bay scallops work well too)
• Crackers

Preparation

1. Dice the Corvina and the onions
2. Place the lemon juice, corvina and onions in an airtight container
3. Add water to the mixture till the onionand corvina are just covered
4. Add Black Pepper and Cayene Pepper to individual preferences
5. Seal container and let mixture sit in refrigerator for 24 Hours
6. Drain, and serve in a small bowl with crackers

Cream of Onion, Garlic and Mushroom Soup

Serves 6-8

Ingredients

• 1.5 Lbs Mushrooms, diced
• 3 Large Onions, Diced
• 1.5 Sticks Butter
• 4 Sections of garlic, diced
• 1+ Cups Flour
• 1 Pint Chicken Broth
• 1 Bullion Cube
• 1 Pint Milk
• 1 Pint Heavy Cream

Preparation

1. Combine 1/2 stick butter, onions and mushrooms in pan. Saute till onions are translucent
2. Add garlic and saute 2 more minutes
3. Remove from heat and put mixture into a large pot.
4. Melt remaining butter. Once melted, slowly add flour till the butter and flour form a roux.
5. Add Chicken Broth, Bullion Cube and Milk to Onion, Mushroom, and Garlic mixture. Place on stove over low heat.
6. Add Cream to pot.
7. Slowly stir roux into pot.
8. Continue to simmer for 4-6 more hours over low heat. If the mixture becomes too thick, thin by adding more milk.
9. Serve hot,

Turkey Breast EnCroute

Ingredients

1. Diced Mushrooms (1 Lb.)
2. 2 Medium Onions, Diced
3. 2 cloves Garlic, Diced
4. Dijon Mustard
5. 1/2 sick Margarine (For the filling)
6. 6 Teaspoons Margarine (For the crust)
7. 6 tablespoons Vanilla (or unflavored) Yogurt
8. 2 Cups Flour
9. 4 oz Turkey breast cooked and diced. For this you can use regular turkey breast, the prepackaged, pre-cooked turkey breast or even get turkeybreast at the store and cook it yourself.

Preparation

1. Crust
1. Completely mix Flour and Margarine
2. Add in Yogurt, mix completely
3. Place mixture in bowl, cover with clear plastic wrap and place in refrigerator
2. Filling
1. Saute Mushrooms Mushrooms, Onions till the onions are translucent
2. Add garlic and Dijon Mustard and saute for two more minutes
3. Final Preparation
1. Pre-heat oven to 400 degrees
2. Roll out crust till it is thin, cut three-four circular pieces of dough
3. Place Mushroom, Onion, Mixture in 1/2 of each dough circle. top with some of the diced turkey
4. Fold over 1/2 of circle with no toping. Cover the Turkey, Onions, Mushrroms. Fold and dough and pinch the edges to seal the mixture inside the dough.
5. Place the pockets on a greased cookie sheet. Place the cookie sheet in the oven and cook for about 20 Minutes or untill the crust is golden brown.
6. Serve Hot

Yum Yum Sauce

Ingredients

1. 1/2 cup mayonnaise
2. 1 tbsp tomato paste
3. 1 tsp garlic powder
4. 1 tsp white sugar
5. 2 tbsp butter, melted
6. 1 tbsp rice vinegar
7. 1 tbsp water
8. 1/2 tsp sesame oil
9. 1 tsp paprika

Preparation

1. Completely mix ingredients
2. Place mixture in bowl, cover with clear plastic wrap and place in refrigerator

No Churn Pineapple Ice Cream

Ingredients

1. 1 medium (or large) pineapple
2. 1 can condensed milk
3. 1 tsp vanilla
4. 1 pinch salt
5. 1 cup heavy cream

Preparation

1. Cut off the top of the pineapple
2. Completely remove the pineapple leaving the outside intact (this will become your 'container'
3. mix (in a blender) the pineapple, condensed milk, vanilla, a pinch of salt
4. mix (in a bowl with a mixer) the heavy cream till it forms peaks
5. gently fold in the pinapple mix to the cream
6. pour the mix back into the pineapple shell (the outside of the pineapple you kept)
7. cover the top of the pineapple (with the mix inside) with plastic wrap
8. freeze for at least 6 hours
9. slice the pineapple and enjoy

Smoked Shotgun Shells

Ingredients

1. 2 lbs (1 each) ground meat (Bison? Beef? Turkey? Pork?)
   i.e. 1 lb ground beef and 1 lb pork
2. 1 package cream cheese
3. shredded cheese (cheddar)
4. 1 package Manicotti
5. 1 package bacon
6. your favorite BBQ rub (not sauce - yet)
7. your favorite BBQ sauce

Preparation

1. Mix the ground meat, cream cheese and shredded cheese in a bowl
2. stuff the ground meat mixture into the manicotti
3. wrap the stuffed manicotti with the bacon
4. Place the suffed manicotti into a baking dish
5. cover with the BBQ rub
6. cover and place in refrigerator for 6-8 hours (soften the manicotti)
7. cook at 250 for 90 minutes
8. brush on BBQ sauce
9. turn heat up to 350 for 10 minutes

Garlic Confit (con fee)

Ingredients

1. clarified butter (how to make coming soon)
2. whole garlic cloves
3. rosemary
4. chilis
5. salt

Preparation

1. Put all ingredients in a baking dish, clarified butter (not melted yet)
2. put in oven at 275 degrees for 90 minutes
3. enjoy on toasted bread (toasted bagel?)

Pickled Onions

Ingredients

1. Half cup water
2. Half cup vinegar (you’ll have to find which you like best but I use apple cider)
3. 1 tsp salt
4. 1 tsp sugar

Preparation

1. Peal and slice the Onion (lenghtwise)
2. put onions in a heatproof glass jar
3. with a 1-to-1 ratio of water to vinegar, fill the jar/container that has the onions in it.
4. empty the liquid (water and vinegar) into a pan
5. add the sugar and salt to the liquid
6. heat the liquid till the sugar disolves (bring to a simmer)
7. pour into the container with the onions
8. refigerate at least 48 hours