John W's profile page
Recipes
Cajun Smashed Potatoes
By John W
Boil potatoes for 30 min in salted water drain potatoes and let steam off for 5 min add butter, onions and seas...
- 6-8 medium red potatoes
- 1 cup grated Co-Jack cheese
- 4 green onions Chopped
- 4 bacon strips – cooked crisp and crumbled
- onion powder
- garlic salt
- cajun seasoning
- 1/4 cup half and half
Cajun BBQ Shrimp
By John W
pre heat oven to 400 F put butter and garlic in a 10 x 18 casserole dish and heat until butter melts remove f...
- 2-2 ½ lbs 16-20ct jumbo raw shrimp ( peeled )
- 2 sticks butter
- 4-6 Tbl chopped garlic
- 3 Tbl paprika
- 2-4 Tbl Cajun seasoning – Tony’s or other ( depending on “heat” tolerance )
Beurre Blanc
By John W
So, beurre blanc means "white butter
- 1 cup of white wine
- 1/4 cup of white wine vinegar
- 2 tbsp finely minced shallots
- 8 oz of cold unsalted butter, which is 1 cup or 2 sticks, cut in cubes
Veal or Chicken Piccata Recipe
By John W
Squeeze the juice out of one of the lemons and set the juice aside
- 4 boneless, skinless chicken breast filets, about 4 oz. each
- 1 medium sweet onion finely chopped
- 2 cloves garlic, peeled and crushed
- 4 Tbl olive oil
- 3/4 cup all-purpose flour
- 5 Tbl butter
- 2 lemons
- 2 Tbsp capers
- 1/2 cup dry white wine
- 1 cup chicken stock or broth
- 2 Tbsp Italian parsley, finely chopped
- Kosher salt to taste
Italian Cupboard Soup
By John W
Put all ingredients into large pot except for spinach and cheese
- 3 10 oz cans Campbell’s Chicken broth
- 1 14 oz cans of Great Northern Beans
- 1 14 oz cans of petite diced tomatoes
- 2-3 cups diced ham
- 1 8 oz packages of fresh spinach ( chopped )
- 1/4 cup dried minced onions
- 3/4 cup shredded monterey jack cheese
- 1 Tbl garlic salt
Sesame Spinach Rice
By John W
I prefer aged basmati rice triple rinsed cooked in advance and cooled Toast pine nuts in a dry sauté pan Cook fr
- 2 cups cooked white rice
- 12-16 oz cooked chopped spinach
- 1/2 cup pine nuts toasted
- 1/4 cup sesame oil
- Garlic salt
Chicken Noodle Soup
By John W
Boil chicken/s in 2 qts water for 45 – 60 min remove chicken de-bone when cooled Add broth, bouillon and spice
- 1 whole chicken
- 6 oz fine egg noodles
- 3 cans chicken broth
- 1 chicken bouillon cube
- 2 “ slice velvetta cheese
- Garlic powder
- Salt
- Sage
Demi Glaze
By John W
Sweat miropoix in 2 tbl olive oil for 8-10 min till starts to brown Add 1 Tbl tomato paste Sauté another 3-4 min...
- 3 cups mirepoix ( onion-carrots-celery )
- 2 tbl olive oil
- sea salt
- 1 Tbl tomato paste
- 1 can chicken broth
- 1 can beef broth
- Thyme & rosemary
- ½ cup red wine
- veal stock paste
- kitchen bouquet
Puttanesca Sauce
By John W
Wash capers to remove salt then chop
- 1 28oz can of petite diced tomatoes
- 1/2 cup chopped Kalamata olives
- 1 oz chopped capers ( preferred packed in salt )
- 1 Tbl chopped garlic
- 4 leaves fresh Basil
- 1/4 cup Olive oil
Tomato Basil Soup
By John W
puree tomatoes in a food processor transfer to a large soup pot then mix in 1 can chicken broth add spices simmer f
- 2 28oz cans of crushed tomatoes
- 1 can chicken broth
- 1 Tbl Ground Basil
- 1 tsp Minced garlic
- 2 tsp Garlic salt
- 1 Tbl Coarse ground black pepper
- 1 cup Half & half
- 1/4 cup grated parmesan cheese