Nemo’s Pizza Meatloaf

Vote for my nephew Nehemiah Arndt in the St Louis Post Dispatch's Kid Chef Contest.  Nemo is 12, and makes a killer meatloaf in his video submission!

Please click the badge on my blog page and vote, you may vote once per day and registration is easy and can be done through Facebook...

(The following has been copied from the St Louis Post Dispatch web page)

Recipe:	Nemo’s Pizza Meatloaf Hello, my name is Nehemiah Arndt – my friends call me Nemo. I am twelve years old and I live in Collinsville, IL. Today, I am making my pizza meatloaf. I came up with this signature dish so I could have two of my favorite dishes at the same time. Ingredients 1 lb of fresh ground chuck 1 lb of fresh Italian sausage 1 t. salt 1 t. pepper 1 med finely chopped onion 3 cloves of garlic, minced 2 eggs ½ c. milk 2 c. Italian bread crumbs 1 c. shredded mozzarella cheese, with ½ c. in reserve for garnish 3 c. marinara sauce with 1 c. held in reserve 30 slices of pepperoni optional ingredients may include chopped green peppers, mushrooms, olives, or other favorite pizza toppings Directions 1. In a large bowl, combine the first set of ingredients. Hand-mix until fully mixed. Divide the meat mixture in two. 2. Place the first half of meat and gently press into 7 x 11 dish. 3. Spread 2 c. of marinara sauce over the meat. 4. Layer the cheese over that and then top with pepperoni and other pizza toppings. 5. Top with a little more cheese 6. On a clean surface, smooth out the second portion of meat and then lay it over the pizza toppings. 7. Bake at 350 degrees for 45 minutes. 8. Top with remaining sauce, cheese and other toppings as desired. 9. Bake for 15 more minutes. Serve with side salad and garlic bread. Enjoy Nemo’s Pizza Meatloaf!
Your Kid Chef's First Name:	Nehemiah
How old is your Kid Chef?:	12

Vegetable Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

2 fluid ounces Vegetable oil
1 pound Onions, sliced
1 pound Leeks, chopped
8 ounces Celery, chopped
8 ounces Green Cabbage leaf, chopped
8 ounces Carrots, chopped
8 ounces Tomato, chopped
3 each Garlic cloves, crushed
5 quarts Cold water
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)

Process:

1. Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.

2. Add the water and sachet; simmer for 30 to 40 minutes.

3. Strain the stock. It may be used now, or it may be cooled and stored for later use.

PAELLA A LA VELENCIANA (Spain): Chicken and Seafood Rice

Tonight a friend of mine from Jersey was asking me about Paella.  Last spring, I cooked some paella dishes and here are the recipe in this blog post.

PAELLA A LA VELENCIANA (Spain)

Chicken and Seafood Rice

Yield:  4 Portions

INGREDIENTS:

12 oz.	Pork, lean, diced
4 ea.	Chicken legs, cut into thighs and drumsticks
3 oz.	Olive oil
2 ea.	Garlic cloves, chopped
6 oz.	Onion, small dice
6 oz.	Red pepper, small dice
6 oz.	Green pepper, small dice
3/4 lb.	Rice, short grain
1/2 tsp.	Saffron, crushed
1/4 tsp.	Salt
1/2  cup	Chicken stock, hot
2 lb.	Clams, fresh littleneck, cleaned
2 lb.	Mussels, fresh, cleaned
2 lb.	Shrimp, 16/20, P&D
1 lb.	Chorizo link, cooked, sliced
8 oz.	Tomato concasse, small dice
4 oz.	Carrots, small dice
4 oz.	Peas (garden)
4 oz.	Scallions, sliced
2 ea.	Lemons

Method:

1.                  Brown the chicken and pork in the olive oil. Remove and reserve.

2.                  Sauté the garlic, onion, and peppers in the reserved oil.

3.                  Add the rice, saffron and salt. Stir until the rice is coated with oil.

4.                  Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400- degree F.          oven. Cook the rice mixture for 8 minutes.

5.                  Place the clams and mussels on top the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.

6.                  Add the shrimp, chorizo, tomato concasse, carrots and peas. Return the pan to the oven and cook paella until the shrimp is cooked through and all the ingredients are very hot.

7.  Garnish the paella with the scallions and strips of roasted red pepper. Drizzle with juice of 1 lemon. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.

Traditional Shepherd's Pie (STLCC-Culinary)

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:

SHEPARD’S PIE

Yield: 6

INGREDIENTS:

            15 oz               Lamb stock (or light beef stock)

            1 oz                 Dried wild mushrooms

            1 ½ lb              New red potatoes, cut into medium dice

            4 ea                  Garlic clove, minced

            8 oz                 Sweet butter

            2 oz                 Heavy cream

            1 oz                 Scallion, finely chopped

            1 ½ tblsp         Parsley, chopped

            To taste           Salt and black pepper

            4 oz                 Onion, medium dice

            6 oz                 Button mushrooms, sliced

            1 ½ lb              Ground lamb

            1 oz                 All-purpose flour

            4 oz                 Dry sherry

            1 tsp                Dried thyme

`           15 oz               Corn kernels

           

METHOD:

1. Bring the lamb stock to a boil and add the wild mushrooms.  Remove from heat and let rest.
2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
3. Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.  Reserve.
4. Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
5. Add the ground lamb and continue to cook until it is browned.
6. Strain the wild mushrooms from the stock and finely chopped.  Reserve the stock and mushrooms until needed.
7. Sprinkle the flour over the lamb mixture and stir until incorporated,
8. Cook while stirring over medium heat for 3 minutes.
9. Add the sherry and the reserved wild mushrooms and stock.
10. Continue to cook over medium heat, stirring, until the mixture thickens slightly.
11. Add the thyme.  Season with salt and pepper.
12. Melt the remaining butter in another sauté pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until tender.  Season.
13. Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
14. Spread the sautéed corn kernels over the lamb.
15. Spread the potatoes over the corn kernels.  Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

Mushroom and Asparagus Pasta

Mushroom and Asparagus Pasta

By Skip Graden in Central Illinois Vegans and Vegetarians 

This is a replication of Healthy Choice: Portabella Marsala Pasta, if you would like to try this, I would appreciate anyone willing to be my test kitchen.  I just ask for your honest feed back and any suggestions you may have.  Also any pictures of the process from start to finish would be much appreciated.

Servings: 6

Categories: Vegan

Source: To Vegan or Not to Vegan

Copyright: Self

3 medium Shallots, minced or small dice

1 large Red Bell pepper, diced small

2 cloves Garlic, crushed and minced

2 tablespoons olive oil, more if needed

1/2 teaspoon Sea Salt, Season to taste

1/4 teaspoon fresh ground black pepper, Season to taste

1/8 teaspoon crushed red pepper flakes, Season to taste

8 ounces porcini mushroom, diced/reconstituted and rough chopped of using dried and reserve liquid

1/2 cup Marsala wine

1/2 cup vegetable stock, or use liquid reserved from dried mushrooms

1 pound Asparagus, blanched/shocked cut into 2" lengths

2 tablespoons parma Vegan Parmesan, reserve half

16 ounces whole wheat pasta, Penne or Wide Noodles

2 tablespoons fresh parsley, minced fine

1. Prepare pasta as directed on box and shock and hold

2. Prepare Shallots, red pepper, garlic, mushrooms, and asparagus.  Blanch and shock asparagus and hold.

3. Heat 2 tablespoons of oil in a large saute' pan and saute' shallot and red pepper 3-4 minutes until shallot is translucent.  Add garlic and saute' until fragrant.

4. Add mushrooms, saute 3-4 minutes until juice is released.

5. Add Marsala and either vegetable stock or mushroom liquid.  Cook until liquid is reduced by approximately half and add asparagus and toss in pasta and parmesan.Season to taste with Salt, pepper, pepper flakes and any other seasoning desired.

6. Garnish with additional parm and parsley.

Cooking in American Regional Cuisine - Maple-Soy Ozark Trout & Brussels Sprout with Mushrooms

 Maple-Soy Ozark Trout &   

Brussels Sprout with Mushrooms

MAPLE-SOY GLAZED

OZARK TROUT

Yield: 6

INGREDIENTS:

            4 ea                  Pan-dressed trout

            ½ tsp               Salt

            ¼ tsp               Ground black pepper

            1/3 cup                        All-purpose flour

            1 ½ tsp                        Butter

            1 tblsp             Vegetable oil

            ¼ cup              Maple syrup

            4 tsp                Soy sauce

            4 tsp                Sesame seeds

METHOD:

1.      Rinse the trout well in cold water.

2.      Combine the salt, pepper, and flour in a shallow pan.  Dredge the trout in flour and shake off any excess.

3.      Heat the butter and oil in a skillet over high heat until very hot.  Add the trout and reduce to medium-high heat.  Sauté without moving on the first side for about 4 minutes, or until the skin is golden brown.  Turn the fish once and finish cooking on the second side for another 3-4 minutes.

4.      Remove the trout from the skillet and keep warm.  Add the maple syrup and soy sauce to the pan.  Increase the heat to high and reduce the mixture until thickened, about 2 minutes.

5.      Return the trout to the skillet and turn to coat evenly with maple-soy glaze.

6.      Serve trout sprinkled with sesame seeds.

BRUSSEL SPROUTS WITH MUSHROOMS

Yield: 6

INGREDIENTS:

            24 oz               Brussels sprouts

            2 oz                 Bacon, diced

            4 oz                 Butter

            4 oz                 Onion, cut into small dice

            1 tsp                Garlic, minced

            6 oz                 Mushroom, quartered

            To taste           Salt and black pepper

           

METHOD:

1. Trim the bottom of the Brussels sprouts and score an X into the bottom of each one with a pairing knife.
2. Cook the Brussels sprouts in boiling water until tender in the center.  Shock.
3. Sauté the bacon over medium-high heat in sauté pan until it is crisp.
4. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions are translucent.
5. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
6. Cut the Brussels sprout in half and add to the onions and mushrooms.
7. Season to taste with salt and pepper and sauté until thoroughly heated.

Chicken Fricassee from Culinary Fundamentals pg 536

Chicken Fricassee from Culinary Fundamentals pg 536

I cooked this for my family the day after Thanksgiving 2011, also cooked it in class a few weeks ago.  Served this with Steamed Brocolli, Spatzel, and Redskin Mashed Potatoes...

Chicken Fricassee 

The American Culinary Federation

Servings: 10

 Categories: Main Dish

Source: Culinary Fundamentals

Copyright: Prentice Hall

2 4 lb each Chickens, skinned (4-4 1/2 pounds each)

1 1/2 tablespoons Salt

1/4 teaspoon White pepper, freshly ground

1/2 ounce All-purpose flour

5 ounces Unsalted butter

1 1/8 pounds Onion, medium dice

2 teaspoons Garlic, minced

8 fluid ounces White wine

16 fluid ounces Chicken Stock

1 1/2 pounds Leek, diced

12 ounces Carrot, medium dice

2 each Bay leaf

2 each Thyme sprig

12 fluid ounces Heavy cream

1/2 ounce Parsley, chopped

1. Cut the chicken into eighths. Rinse the chicken pieces and blot dry. Season well with salt and white pepper and dust lightly in flour. 

2. In a large braising pot, over low-medium heat, heat the butter and sauté the chicken pieces until they stiffen slightly, but do not brown. Remove the chicken from the pan and reserve. Add the onions and garlic to the pan and cook stirring frequently until the onions are translucent, about 5 minutes. Deglaze the pan with white wine and add the chicken stock, leeks, carrots, bay leaf, and thyme.

3. Bring to a simmer and return the chicken to the pan along with any juices released while the chicken was held. Cover the pot and braise the chicken on the stovetop over low to medium heat, until the chicken is fork-tender, about 30 to 40 minutes.

4. To finish the sauce, remove the chicken and hold it warm. Add the cream and simmer until the sauce has thickened slightly, about 5 to 7 minutes. Return the chicken to the sauce and continue to simmer. Garnish with chopped parsley. Serve immediately.

Tuscan Seasoning Mix

Anne Kinsey, eHow Contributor

Servings: 216 Yield: 2 1/4 cups

Difficulty: Easy

Bring the flavors of Italy to your kitchen by creating your very own Tuscan Seasoning Mix. This seasoning mix can be used to season poultry, beef, or fish. It can also be mixed with focaccia breads or incorporated into olive oil for a delicious dipping sauce.

Its versatility will make cooking special dinners a breeze.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html


Tuscan Seasoning Mix

2/3 cup oregano
6 tablespoons kosher salt
3 tablespoons paprika
4 tablespoons fennel, ground
4 tablespoons garlic powder
3 1/2 tablespoons minced onions, dried
2 tablespoons cayenne pepper
3 tablespoons sugar

1. Purchase fresh spices to ensure all your herbs and spices have the best flavor possible. Using fresh spices and dried herbs also means your seasoning will have a longer shelf life. Tuscan Seasoning can keep for up to 6 months when fresh herbs and spices are used.

2. Combine all herbs and spices in a bowl and mix weel. Transfer to a air tight container when thoroughly combined.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html

Per Serving (excluding unknown items): 2 Calories; trace Fat (14.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

White Chilli

This is from my mother's family cookbook... Enjoy!

WHITE CHILLI

1 # navy beans or 2 jar of prepared beans – drained and rinsed
Cook 3 cups cut up chicken breast in water – save broth (will need 6 cups of broth later)
Cook 1 Tbl olive oil, 2 onions, 2-3 garlic cloves, 1 ½ oregano pepper, 1 tsp. Cumin, dash of Tabasco sauce and 2 4 oz. of chopped chili peppers 1-2 cans chicken broth (approx. 40 oz)

Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.

Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.

Italian Seasoned Cheesy Hashbrowns with Proscuito

So my friend came back from a trip and said how she loved this dish that the chef at a place she visited fixed. I promised her that I would make it for her. Here is my version of what she told me that he made for her party.






Cheesy Garlic Hashbrowns & Prosciutto

Bag of Frozen Hashbowns
Cracked Black Pepper (to taste)
Riley's Seasoning Salt (to taste)
Granulated Garlic (to taste)
Italian Seasoning Blend (fresh ground)(to taste)
4 TB Olive Oil (reserve half)
4 tsp Butter (half reserved)
1/2 Onion (chopped)
2 TB Fresh Minced Garlic
8 oz Prosciutto (diced)
2 C Italian Cheese Blend

Prepare Frozen Hashbrowns as directed on package by pre-heating a pan with olive oil then placing hashbrowns in a flat layer on bottom of pan. Season with Black Pepper, Seasoning Salt, Granulated Garlic, and Italian Seasoning Blend. Cook til browned on one side and turn.
Then, saute' Onion and Prosciutto in a small saute' pan with olive oil and reserved butter. Once onions are translucent and fragrant, add fresh minced garlic.
Second side of hashbrowns should be browned at this time. Spoon onion and prosciutto mixture on hashbrowns and cover generously with cheese blend.
Season to taste and put in oven set on warming setting to melt cheese and hold.
Remove from oven and plate with garlic cheese toast.
Serve and enjoy!



You can add mushrooms to the Onion and Prosciutto if you wish and before adding the cheese blend, top with warm pizza sauce, then top with cheese. Great as breakfast or a dinner entree!

Shallot-Garlic Chutney by J_in_OFallon (twitter)

Shallot-Garlic Chutney
by J_in_OFallon (twitter)

2 medium shallots, minced fine
2 medium cloves of garlic, crushed and minced fine
1c White wine, Chardonnay
2c Orange Juice
2TB fresh Lemon Juice
2TB Clover Honey
Sea Salt

Warm olive oil in a medium sauce pan. Add shallot and sweat with a pinch of sea salt until clear and tender. Add garlic and sweat until soft and fragrant.
Deglaze with 1c of white wine. I used Chardonnay. Add 2c orange juice, 2TBS lemon juice and 2TBS clover honey. Stir well.
Reduce to 1/4 of original volume or until liquid is thick and syrupy. Salt and pepper to taste. Tart/sweet/savory.
Mmmm Gahhlic! Serve on fish or poultry either as a thick chunky sauce or use the syrup as a glaze and a large dot of the garlic/shallot "chutney" as a garnish.

J_In_OFallon Was awesome on grilled Mahi-Mahi. (2:54 PM Sep 3rd)

J_In_OFallon One reason I shared it. I am having fun taking risks in the kitchen... (11:18 PM Sep 3rd)

Pan Roasted Cherry Tomato Marinara

This is a recipe, that I conceptualized with my buddy Jim while hanging out one evening. He made it the other evening for a date and both he and her were thoroughly impressed! He says, when he wrote down exactly what he did, to serve with favorite pasta and to invite Skip over for dinner to thank him... So if you try it and like it, just let me know and I like Hand Cut Dry Aged Rib eyes - Medium Rare... LOL!

Pan Roasted Cherry Tomato Marinara


2 pints of Cherry Tomatoes washed and drained.


Blanch and peel if a less rustic sauce is desired.


3 cloves Garlic, peeled, crushed and finely minced


2-3 medium shallots, finely minced


1 pinch Sea Salt (more if desired)


2 tbsp Rustic Tuscan Seasoning mix. (see recipe for Tuscan Seasoning Mix)


Large pinch of sugar.


Small tomato sauce (12 oz or less)


2c Semi sweet red wine. (I prefer Sangiovese or Chianti)


Red pepper flake to taste


1/2 tsp of fresh Black Pepper, coarse ground





Sweat the shallots with the sea salt in olive oil until clear and tender.

Add minced garlic and heat until fragrant.

Do not brown or burn or the garlic will be bitter.

Add tomatoes and gently heat until they burst.

Stir to break up the tomatoes.Add Tuscan Seasoning, pepper and sugar.

Add wine to De-glaze pan, let reduce by half.

Add Tomato Sauce and continue over medium heat about 20 minutes, reducing until thickened.

If to thick, thin with a little more wine.

This recipe is vegan as written, may add thinly sliced mushrooms if desired.



Serve over your favorite pasta and enjoy and garnish with a Fresh Basil and freshly shaved Parmesan Cheese. (optional or use a Vegan Alternative to Parmesan) 

May also add, Chicken, Shrimp, Bacon, or Italian Sausage for additional flavors. (this is for any meat eaters who read this)

I recently added this to my Master Cook program, here is the nutrition facts: (without meat)

Per Serving (excluding unknown items): 180 Calories; 5g Fat (34.3% calories from fat); 2g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2746mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutrition Warnings:

shallots: MasterCook assumes an average 'whole' size of this ingredient.
Tuscan seasoning mix: MasterCook uses fluid weight to scale this item. Nutritional calculation will be off to the degree that it differs in density from water.

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

(serves 20)
From: Tony Dinon of Destino’s Pizza

2# Ground Beef
1# Italian Sausage
1Lg Onion
1Lg Green Pepper
32 oz Tomato Paste
16 oz Crushed or Stewed Tomatoes
1 TB Brown Sugar
1 TB Salt
1 TB Pepper
1 TB Oregano
1 TB Garlic (minced)
1 TB Basil
60 oz of Long Spaghetti (3oz each)

Fresh Ground Parm for Garnish

Brown and drain meat, chop veggies, add veggies to meat and sauté for 3 minutes. Add Tomatoes and bring to a boil. Reduce heat to simmer for 2-3 hours. May add Sliced Mushrooms while browning the meat.

Ham Tettrazini

This is a family favorite, that we all used to beg my Grandma Graden to make for every family dinner! We could definantly count on having it almost every Easter. I think we all at one time or another went and made it with my Grandmother. Others tried to make this dish but it was never the same as when Grandmother made it! I enjoy making it and have shared it with others here in St Louis and it has always been well recieved!

I would suggest to use fresh fresh fresh! If you have any questions on how to prepare this feel free to ask!

Ham Tettrazini

From the Kitchen of Louise Graden

(I think she clipped it from a newspaper, when she first married my Grandpa)

1/4 cup finely chopped onion

1/2 cup melted butter

1/2 lb. fresh mushrooms sliced

1/3 cup flour

2 cups milk

2 cups Half n Half

2 T. cooking sherry (optional)

1/4 tsp. salt (I use Sea Salt)

dash of garlic salt & pepper

3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked (I use Whole Wheat)

2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent. Add mushrooms and cook until tender. Blend in flour. Stir in milk and half n half slowly, so it doesn't lump. Continue stirring until mixture is smooth and thickened.

Add sherry, salts, and pepper. Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish. Cover with alternative layers of sauce and ham ending with sauce. Sprinkle with remaining cheese over top.

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.

Makes 6 to 8 servings or more.(When doubling use a 2 lb. box.)

Fish Marinade

Simple little marinade I wrote and used last year (2008) when my brother and father returned from a Salmon Fishing trip to the Great Lakes.

Grilled over a medium heat and used wood chips in a packet.

Fish Marinade

1 1/2 Cup Extra Virgin Olive Oil

1 1/2 Cup Chardonay

1 Cup Apple Cider Vinegar

4 tspn. Old Bay Seasoning

4 tspn. Freshly Ground Black Pepper

1 tspn. Liquid Smoke (Hickory or Mesquite)

1 Tbl. of Sea Salt

2 tspn. Parsley Flakes

2 tspn. Garlic Powder

1 tspn. Onion Powder

2 tspn. Crushed Red Pepper

Zest of 1 Lime or Lemon (Sqeeze Juice into marinade)

Blend all ingredients and pour over fish until it is covered, let marinade for 30-45 minutes. Preheat grill to 400 degrees F. Place heavy foil on grill surface and on foil that fish will be placed on, spray with or brush with Olive Oil. Using Sea Salt & Freshly Ground Black Pepper season fish and place Lime or Lemon slices on fish while cooking.

Grill or smoke fish until done, fish will flake with a fork.(About 12-15 minutes)

Enough Marinade for 4-5 6oz. fresh fish portions.

Suggested sides: serve with Wild Rice medley, Steamed Vegetable Medley, Fresh Garden Salad, and Garlic Bread along with a lemon wedge as garnish.