Mom's Recipes

Be as creative as you like with the fishes.  Mix and match as you see fit.

• 1 lobster or 2 lobster tails
• 6 medium size raw shrimp
• 6 small clams
• 6 mussels
• 1/2 lb chorizo or smoked sausage
• 1 1/2 lbs chicken cut up
• s&p
• 1/2 cup olive oil
• 2 oz cubed pork
• 1/2 cup onions
• 1 tsp garlic
• 1 G or R pepper cut into strips
• 1 lg tomato chopped
• 3 cups long grain rice
• 1/4 tsp saffron
• 6 cups boiling water
• 1/2 cup peas thawed
• 2 lemons

 Prep:

1. Shell Shrimp but keeps tails on
2. Cut lobster into serving pieces
3. Clean mussels and clams

In the same skillet:

1. Season chicken and then brown pieces - remove when cooked
2. Cook sausage, slice and brown slices. – remove when cooked
3. Cook lobster 2 – 3 mins – remove when cooked

Sofrito:

Remove remaining oil from pan.  Add olive oil and brown pork cubes.  Add the vegetables and cook until is is thickened

Cook Paella:

1. Heat oven to 400°
2. In 14″ pan or paella pan combine sofrito, rice, salt and saffron
3. Pour in boiling water and bring to boil, stirring constantly – then remove from heat immediately
4. Arrange the meat and fishes on top of the rice
5. Scatter peas on top
6. Set pan on the floor (or bottom) of oven.  Bake uncovered 25 – 30 minutes
7. Do NOT stir paella once it is in the oven
8. When done, remove from oven and drape a kitchen towel over paella and let it rest 5 – 8 minutes
9. Garnish with lemons and serve.

2 cups sugar
2/3 cup butter softened
15 oz can pumpkin
2/3 cup milk
4 eggs beaten
3 1/3 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/ cup raisins
2/3 cup nuts

Blend sugar and butter in a mixing bowl, add pumpkin, milk and eggs.  Set aside.  Combine flour, baking soda and powder, salt and spices in another bowl; stir into pumpkin mixture.  Add raisins and nuts.  Spoon into 2 loaf pans.  Bake at 350° for 70 minutes, until a toothpick comes out clean.

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8 medium ripe tomatoes
1 3/4 tsp salt
1 cup millet
2 cups chicken or vegetable stock
1 small shallot, finely diced
4 oz goat cheese, crumbled
1/2 cup olive oil
3 Tbsp lightly toasted pine nuts
1 Tbsp basil, chiffonade
1 Tbsp chopped fresh parsley leaves
2 tsp chopped fresh chives
1 1/2 tsp lemon zest
1/4 tsp fresh ground white pepper
1/4 cup grated Parmesan cheese

Preheat oven to 500 degrees F.

Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.

In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper.

Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.

Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.

Serve immediately.

1. Coat cauliflower with 1/4 cup of oil, stir fry 2 – 3 mins.
2. Add 1/4 cup soy sauce, 1/4 tsp sugar, stir fry 2-3 mins
3. Add 1/2 cup water and cook 2-3 more mins
4. Thicken slightly with cornstarch dissolved in water
5. Cauliflower should still be crunchy

24 cups popped popcorn
2 cups firmly packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 tsp salt
2 Tbsp molasses
3/4 tsp baking soda
1 1/2 tsp vanilla
1 cup nuts

1. Heat oven to 250°.
2. Place popcorn in  large roasting pan
3. Melt brown sugar, butter, corn syrup, salt and molasses.
4. Cook on medium until full boil (8 – 12 mins)
5. Cook until 238° or soft ball (2-6 mins)
6. Remove from heat.
7. Stir in baking soda and vanilla
8. Pour over popcorn, sprinkle nuts over all.
9. Mix and bake 20 mins
10. Stir and bake 25 more minutes
11. Remove from oven
12. Immediately place popcorn on foil.
13. Cool and break apart

1 Tbsp kosher salt
2 tsp black pepper
2 tsp italian seasonings
2 tsp paprika
2 tsp finely grated lemon zest
1 tsp garlic powder
1 whole chicken (about 3 1/2 lbs)
1 can ale or beer

Mix spices and rub on chicken, including inside.  Let stand on wire rack for a few hours.  Set chicken on open beer can 2/3 full.  Turn off center burner, place chicken over the center burner.  (or charcoal grill – charcoal-less part of grill).  Cover and cook until brown and coked through, 50 – 60 mins

Let rest for 10 mins before carving

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2 heads of broccoli cut into florets
6 slices of bacon
2  Tbsp chopped red onion
1/2 cup toasted sesame seeds
* (toast in oven 300° for 5 mins or in a ramekin w/pat of butter in microwave for minute)
1/2 cup raisins
1/4 cup mayo
pinch sugar
1 1/2 tsp cider vinegar

TOSS and chill

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1/2 lb large mushrooms
2 Tbsp butter
4 Tbsp grated swiss
1/4 cup bread crumbs
1 clove minced garlic
lemon juice
2Tbsp parsley
1 Tbsp grated onion
s&p
Heavy cream or chicken broth

1. Mince and saute mushroom stems
2. Toss w/other ingredients
3. Add enough cream or broth for good texture
4. Saute mushroom caps til tender and browned
5. Stuff, dot with butter
6. Bake at 350° for 15 mins

2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
1 Tbsp grated orange rind
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 Tbsp milk
1 Tbsp sugar

1. Combine first 6 ingredients, cut in butter with a pastry blender utnil mixure is crumbly.  Add buttermilk and dried cranberries, stirring just til moistened.
2. Turn dough out onto a lightly floured surface; knead 5 – 6 times.  Pat into 8 inch circle.  Cut into 8 wedges, and place one inch apart on a lightly greased baking sheet.  Brush with milk and sprinkle with 1 Tbsp sugar.
3. Bake at 425° for 15 mins or untiil scones are golden brown.
4. 8 servings

(If you cannot find buttermilk, try these buttermilk substitutes)

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1 lb chicken breasts pounded thin
6 large eggs, lightly beaten
1 cup flour
s&p
Vegetable oil
1/2 cup mixed fresh parsley, rosemary, and thyme sprigs
3 Tbsp unsalted butter, softened
1 to 2 Tbsp fresh lemon juice
1 – 2 lemons sliced
1 chicken bouillon cube or packet
2 Tbsp finely chopped fresh parsley

1. Pound chicken breasts thin in between 2 sheets of wax paper or plastic wrap:  add a few droplets of water to the paper and pound with rolling pin or meat mallet.
2. Make an egg wash with the eggs and water
3. Mix flour, salt, pepper and parsley
4. Dip chicken in egg wash, then flour mixture
5. Saute in oil until light brown
6. Remove from pan and drain
7. In same pan add 1 cup water, lemon juice, buillon, s&p, thicken – add softened butter as you remove from heat
8. Arrange chicken in baking pan – pour sauce over the top, and top with lemon slices
9. Bake at 350° for 20 minutes
10. Meanwhile heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat until a deep-fat thermometer registers 350 degrees F. Working in batches, drop mixed herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. They will bubble up furiously. Drain on paper towels and sprinkle with salt.
11. top cooked chicken with fried herbs – serve

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