FARM FRESH CHORIZO EMPANADAS

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RECIPE

FOR THE CHIPOTLE LIME COLESLAW DRESSING (best if made the day before)

INGREDIENTS

• 1/2 Cup Mayonnaise
• 1/4 Cup Sour Cream
• 1 Tablespoon Lime Juice
• 1 teaspoon Honey
• 1-2 teaspoons Chipotle in Adobo Puree (to your heat tolerance)
• 1 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Smoked Paprika
• 1/8 teaspoon Chili Powder

DIRECTIONS

Blend all the ingredients in a small bowl. Cover and refrigerate for several hours or overnight.

FOR THE COCONUT CATFISH NUGGETS

INGREDIENTS

• 1 Pound Fresh Catfish Pieces
• Salt and Pepper to taste
• 2 Large Eggs beaten with 2 Tablespoons Cream of Coconut
• 1 Cup All Purpose Flour
• 1 Sleeve Buttery Crackers (like Ritz or Town House) crushed
• 1 Cup Panko Bread Crumbs
• 11/2 Cup Shredded Coconut
• 2 cups Canola Oil (for frying)

DIRECTIONS

Mix together the crushed Crackers, Panko and Coconut and place in a bowl. Pat the Catfish pieces dry with paper towels. Working in batches coat the fish with flour. Shake off any excess flour and dip the pieces in the Coconut Egg Mix until well coated. Let any excess egg drip off the Catfish and Place in the Coconut Crumb mixture. Coat the fish pieces well pressing lightly to adhere the crumbs. Repeat this process with all of the Catfish pieces and lay on a sheet pan or plate. Heat the oil to 325 to 350 degrees. If you do not have a high heat thermometer, you can test the oil with a few drops of water. If the water droplets bounce and dance when added to the oil, it is hot enough to fry. Drop the Coconut crumb coated Catfish in small batches to the hot oil and fry, gently stirring occasionally for 5-8 minutes until the catfish pieces float to the surface of the oil. Remove with a slotted spoon to a paper towel lined sheet pan or plate. Repeat with the remaining catfish pieces and keep warm in a 150 degree oven if serving right away.

FOR THE CRUNCHY PINEAPPLE CORN COLESLAW

INGREDIENTS

• 1 Cup shredded Cabbage and Carrots (coleslaw mix)
• 1 Cup this sliced Bell Peppers and Onions
• 1/2 Cup diced Fresh Pineapple
• 1 ear Fresh Corn kernels removed
• 1 Tablespoon chopped Fresh Cilantro
• 1/2 - 3/4 Cup Chipotle Lime Coleslaw Dressing (recipe above)

DIRECTIONS

In a mixing bowl, add the Cabbage, Carrots, Peppers, Onions, Pineapple and Corn and toss to mix well. Add the chopped Cilantro and 1/2Cup of the Chipotle Lime Dressing and toss to coat. Add more dressing if desired.

MAKE THE TACOS

Place a few Corn or Flour Tortillas on a work surface. Place 3-4 of the fried Coconut Catfish nuggets on each Tortilla. Top with 1/4 to 1/2 Cup of the Crunchy Pineapple Corn Coleslaw. Fold or wrap each Taco and Serve with additional salsa if desired.

RECIPE

INGREDIENTS

• 1/4 Cup BBQ Sauce mixed with 12 ounces of water (poaching liquid)
• 4 boneless skinless Chicken Thighs
• 1/2 medium Onion sliced
• 4 Slices Bacon diced
• 2 Tablespoons Butter
• 1 Cup Bell Peppers (any color) sliced into thin strips
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 ear fresh Corn kernels cut off
• 1 Tablespoon All Purpose Flour
• 2 Cups Chicken Stock
• 1/2 Cup BBQ Sauce
• 1/2 Cup Ranch Dressing
• 2 Cups Corn Meal Mix
• 2 Large Eggs beaten
• 1 Cup Milk
• 1/4 Cup Butter melted and slightly cooled
• 1 ear fresh Corn kernels cut off
• 1 Cup Shredded Cheddar Cheese
• Extra Flour as needed for Thickening

DIRECTIONS

Pre heat the oven to 350 degrees. Place the Chicken Thighs in a baking dish and add the Poaching Liquid to cover. Cover the baking dish and poach the Chicken Thighs for 40-45 minutes until an internal temperature of 165 degrees  is reached. While the Chicken is cooking, place the diced bacon in an oven proof skillet (preferably cast iron) and cook over medium heat until crispy, about 10-15 minutes. Remove the bacon from the skillet and drain on paper towels. In the same skillet, melt the butter. Add the Peppers, Onions, and Corn kernels. Season the Vegetables with Salt and Pepper and saute’ for 10-15 minutes until beginning to soften. Sprinkle the Vegetables with the flour and stir to incorporate. Add the Chicken Stock and stir constantly until the sauce begins to thicken. Remove the Chicken Thighs to a cutting board and shred, reserving the poaching liquid. Add the shredded Chicken and Bacon to the Vegetables and Sauce and stir to blend. Thin the Sauce with the reserved Poaching Liquid to a moderately thin consistency. Remove from the heat.

Increase the oven temperature to 400 degrees. In a mixing bowl, place the Cornmeal Mix. Add the Eggs, Milk, and Melted Butter and whisk until mixed well. Add the Corn and Cheddar Cheese and stir until blended. 

If not using an oven proof skillet transfer the BBQ Chicken Vegetable mix to a baking dish.  Scoop 1/2 Cup Spoonfuls of the Cornbread batter and place on top the Chicken Vegetable mixture leaving a few spaces for the filling to show through. Bake for 20-25 minutes until the cornbread topping is nicely browned and cooked through (test by inserting a knife into the cornmeal topping. It should come out clean of any cornbread batter.) 

RECIPE

INGREDIENTS

• 1 Pack Graham Crackers crushed (about 1 1/2 Cups)
• 7 Tablespoons Butter melted
• 2 Tablespoons Light Brown Sugar
• 1/2 teaspoon ground Cinnamon
• 1/4 teaspoon Salt
• 16 ounces Cream Cheese at room temperature
• 2/3 Cup Sugar
• 1 Tablespoon all Purpose Flour
• 2 Large Eggs
• 1/4 Cup Sour Cream
• 1 1/2 teaspoon Vanilla Extract
• 1 1/2 Cups Blueberry Compote*

DIRECTIONS

*FOR THE BLUEBERRY COMPOTE

• 1/2 Cup Simple Syrup (equal parts sugar and water heated until the sugar is completely dissolved)
• 3 1/2 inch wide strips Lemon Zest
• 2 Cups Fresh Blueberries
• 1 1/2 Tablespoons Lemon Juice

Place all of the ingredients (except the Lemon Juice) in a sauce pan and cook over medium heat until the Blueberries pop. Remove the Lemon Zest. Add the Lemon Juice and cool completely.

Note: If the Compote is too thin, thicken with a slurry of corn starch and water before removing from the heat.

FOR THE CHEESECAKE BARS

Mix the Graham Cracker crumbs, Brown sugar, melted ButteR, Cinnamon and Salt in a bowl and stir to blend well. Line an 8 X 8 baking dish with aluminum foil overlapping the sides. Spray the foil with  non stick cooking spray. Press the crumb mixture into the bottom of the baking dish using your fingers or the bottom of a coffee cup. Bake at 350 degrees for 5 minutes and cool on a wire rack.

Reduce the oven heat to 325 degrees.  In a mixing bowl, beat the Cream Cheese with a mixer until smooth. Beat in the Sugar and Flour until well mixed. Beat in the Eggs, one at a time making sure not to over beat. With the mixer on a lower speed, beat in the Sour Cream and Vanilla Extract until smooth. Pour the Cheesecake batter into the baking dish over the crumbs spreading it so that is evenly distributed. Drop 1/4 Cup dollops of the Blueberry Compote over the batter. Using a knife, swirl the Compote all over creating a marbling effect. Bake 30-40 minutes until the Cheesecake is slightly puffed around the edges and firm in the center. Cool on a wire rack for about 1 hour. Transfer to the refrigerator and cool 4 additional hours or overnight. Cut into 2 inch Bars and serve.

RECIPE

INGREDIENTS

• 1 Package Butternut Squash Ravioli Fresh or Frozen 
• 1 Granny Smith Apple diced
• 1/4 Large Sweet Onion diced
• 1/4 Cup Pecans chopped
• 5-6 Fresh Sage Leaves
• 3 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon ground Nutmeg
• 1/4 teaspoon ground Cinnamon
• 1 Tablespoon dried Chives
• 1 Tablespoon All Purpose Flour
• 1/2 Cup Apple Cider
• 1 Cup Half and Half
• 1 teaspoon Chicken Base or 1 Bullion Cube
• 3 Tablespoons Maple Syrup

DIRECTIONS

Melt the butter in a skillet over medium heat.When the butter bubbles, add the diced Onion and Apple. Season with salt, Pepper, Cinnamon, Nutmeg, and Dried Chives and saute’ 10-15 minutes until the Apple and Onion have softened. Sprinkle the Apple and Onion with the flour and stir to thoroughly coat. Continue cooking about 5 minutes to cook out the starchy taste. Pour the Apple Cider and Half and Half into the pan with the Apple and Onion and stir to blend. Add the Chicken Base or Bullion and continue stirring until dissolved. Cook 5-10 minutes stirring constantly until the Sauce has thickened (add more Half and Half if necessary). Add the Maple Syrup and stir to blend. The sauce should be the consistency of cream because the Pasta will absorb a lot of the sauce when added. If the Sauce is too thick the dish will be pasty when the Ravioli is added. Remove from the heat.

Cook the Ravioli according to packages directions, drain and add to the sauce.

In a small dry skillet over medium heat toast the Pecan pieces stirring frequently until slightly browned and fragrant. Remove the Pecans from the skillet and set aside. Add the Olive Oil to the same skillet and when the oil is hot, add the Sage Leaves and fry about 1 minute on each side. Drain on paper towels.

Plate the Butternut Squash Ravioli with Apple Maple Cream Sauce and garnish with the toasted Pecans and crushed Fried Sage Leaves.

RECIPE

INGREDIENTS

• 1 Pound Mixed Seafood (I used Scallops and Shrimp) roughly chopped
• 1/2 Sweet Onion diced
• 1 Celery Stalk diced
• 1 Banana or 1/2 Bell Pepper diced
• 1 Jalapeno Pepper minced
• 2 Cloves Fresh Garlic Minced
• 1 Handful Baby Spinach Chopped
• 1 Tablespoon Butter
• 1/2 teaspoon Seasoned Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Chives
• 1/2 Cup Smoked Gouda shredded
• 1/2 Cup Sharp Cheddar shredded
• 1/4 Cup Shredded Parmesan
• 4 ounces Cream Cheese at room temperature
• 1/4 Cup Real Bacon Bits

DIRECTIONS

Pre-heat the oven to 350 degrees. Melt the butter in a skillet over medium heat. Add the vegetables (except the spinach) to the pan and season with the seasoned salt and dried chives.When the vegetables begin to soften, add the Seafood to the skillet and stir tabled with the vegetables. season with Black Pepper. Cook the Seafood mixture for 5-10 minutes, stirring frequently until the Shrimp begins to turn pink. Add the chopped Spinach to the skillet and stir until wilted. Add the Bacon Bits and Stir to blend. Add the Cheeses, turn off the heat and stir the mixture until the Cheeses are melted the the mixture is creamy. Pour the Seafood Dipping an oven proof baking dish and bake for 15 minutes until the dip is slightly browned and bubbly. Serve hot with Baguette Slices or Crackers.

RECIPE

INGREDIENTS

• 4 Ears Fresh Corn 
• 2 Large Russet Potatoes peeled and cut into 3/4 inch pieces
• 4 Celery stalks cut into medium dice
• 1/2 Large Sweet Onion cut into medium dice
• 4 Tablespoons Bacon Fat or Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 1 Tablespoon Dried Chives
• 1/2 teaspoon Garlic Powder
• 3 Cups Chicken Stock
• 2-3 Tablespoons All Purpose Flour
• 1-2 Cups Cream or Half and Half

DIRECTIONS

Cut the Corn Kernels the cobs. Add the Bacon Fat or Butter to a Stock Pot over medium heat. When the fat has melted and started to bubble, add the Celery and Onions and stir to blend. Season the Celery and Onions with Salt, Pepper, Red Pepper Flake, Chives, and Garlic Powder and sauté for 5 minutes. Continue to cook the vegetables for 10-15 additional minutes stirring occasionally until the vegetables are slightly softened. Add the flour and stir until it is well incorporated into the Celery and Onion mixture. Add the Corn and Potatoes and stir to blend all of the vegetables. Add the Chicken Stock to cover the vegetable mixture by one inch and stir constantly until the Chowder becomes thickened. Turn the heat down to medium low and simmer the Chowder for 20-25 minutes stirring occasionally until the Potatoes are knife tender. Add the Cream or Half and Half and stir until heated through. Adjust the Chowder thickness as necessary

RECIPE 

INGREDIENTS

• 1 Large Zucchini shredded
• Salt (for Zucchini prep)
• 4 Large Eggs
• 2 Cups Milk or Cream
• 2 Tablespoons Butter
• Salt and Pepper to taste
• 1 Cup All Purpose Flour

DIRECTIONS

Generously salt the shredded Zucchini and refrigerate overnight. Place the prepped Zucchini on a clean kitchen towel lined with paper towels and squeeze dry extracting as much liquid as possible. In a mixing bowl add the eggs and milk and whisk until well incorporated. Pre-heat the oven to 400 degrees.  Add the flour to the milk and  egg mixture and whisk until the batter is smooth and has no lumps. Spray a muffin pan with non stick cooking spray and place a dollop of butter in each cup. Place the muffin pan in the oven for about  5 minutes to melt the butter and pre-heat the pan. Place an equal amount of the shredded Zucchini in each muffin cup and season with salt and pepper. Pour the Yorkshire Pudding batter into each cup to 2/3rds full. Place the muffin pan in the oven and bake 20-25 minutes until the Yorkshire Pudding is Puffed and Golden Brown and a cake tester inserted into the center comes out clean.

Serve the Zucchini Yorkshire Pudding with a Beef Roast or Ste

RECIPE

INGREDIENTS

• 5-6 Large Empanada Wrappers (such as Goya discos Grande) or Pie crust cut into 4 inch circles.
• 4 Boneless Skinless Chicken Thighs cooked (or the meat from a Rotisserie Chicken) chopped
• 2 Bell Peppers (any color) diced
• 1 Plum Tomato diced
• 3 cloves fresh Garlic minced
• 1 small Sweet Onion diced
• 1 Tablespoon Canola Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon each Onion and Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• Zest of 1 Lime or Lime seasoning (such as True Lime)
• Pinch of Crushed Red Pepper Flake
• 1/2 Cup Chicken Stock mixed with 1/4 cup Tomato Sauce
• 1 Egg beaten

DIRECTIONS

Heat the oil in a skillet over medium heat. add the Onion, Peppers, Tomato and Garlic. Season with the salt, pepper, chili powder, garlic and onion powders, cumin, paprika, red pepper flake and lime and saute’ for 5-10 minutes until the vegetables begin to soften. Add the diced chicken and stir to blend with the vegetables and spices. Increase the heat to medium high and add the Tomato Chicken stock and cook stirring occasionally for about 20 minuses until all of the liquid has cooked out. Cool the filling. 

While the filling cools, pre-heat the oven to 400 degrees and lay out the Empanada Dough on a baking sheet lined with parchment. 

Place 3/4 Cup of the filling in the center of each circle. Fold the dough in half to form a half moon shape and press the edges with your fingers. Using a Fork, crimp the edges forming a nice tight seal. Brush with the Egg Wash. Poke or Cut 2-3 vents in the top of each Empanada using a knife or a pair of kitchen shears. Bake for 20 minutes until browned and makes a hollow sound when tapped.

FOR THE SAUCE

INGREDIENTS

• 1 Cup Greek Yogurt or Sour Cream
• 3 Tablespoons Chopped Fresh Cilantro or 1 Heaping Tablespoon Dried Cilantro
• 2 Tablespoons fresh or bottled Lime Juice
• Zest of 1 Lime or 1 teaspoon Lime Seasoning to taste

DIRECTIONS

Blend all of the sauce ingredients in a bowl until smooth and well incorporated.*

*HINT..Make the sauce the day before to give the flavors time to really pop!

RECIPE

INGREDIENTS

BACON BLUEBERRY BBQ SAUCE

• 2 Cups fresh or frozen Blueberries
• 4 strips Bacon diced 
• 1/2 Sweet Onion diced
• 4 cloves fresh Garlic minced
• 2 Hot Peppers minced or 1 teaspoon Hot Pepper Relish
• 1/2 Cup Light Brown Sugar
• 1/4 Cup Balsamic Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 2 Tablespoons Dijon or Deli Mustard
• Juice of 1/2 Lemon

DIRECTIONS

Cook the bacon over medium heat stirring occasionally until crispy. Remove the bacon from the pan and drain on paper towels. To the bacon fat left in the pan, add the onion, garlic and peppers. Season with salt, pepper and smoked paprika. Sauté until the vegetables are softened. Deglaze the pan with the balsamic vinegar making sure to scrape up all the browned bits. Add the blueberries, brown sugar and mustard and cook stirring frequently for 5-10 minutes until the blueberries begin to pop. Remove from the heat and add the lemon juice. Cool and puree in a blender or with an immersion blender until smooth. If you want to use the sauce as a topping instead of a sauce, skip the last step.

FOR THE PORK CHOP

• 2 Tomahawk or Center Cut Pork Chops
• Salt and Pepper to taste
• Non Stick Cooking Spray

DIRECTIONS

Pre-heat your grill. Spray the chops with the non stick cooking spray and season on both sides with salt and pepper. Place the chops on the hot grill and cook about  5 minutes per side to mark. Transfer to a baking dish and pre-heat the oven to 375 degrees. Brush both sides of the pork chops with the BBQ sauce. Bake on one side for 10 minutes. Increase oven temperature to 425 degrees. Turn the pork chops over and cook an additional 5-10 minutes until an internal temperature of at least 145 degrees is achieved.

FOR THE POTATOES

INGREDIENTS

• 2 medium Red Bliss or Russet Potatoes cut into 1 inch pieces
• Salt (for the cooking water)
• 2 Tablespoons Butter
• 1/2 Cup Garlic and Herb Cheese (such as Boursin or Rondele)
• 2 Tablespoons Half and Half
• Salt and Pepper to taste

DIRECTIONS

Place cold potatoes in a sauce pan and cover with water. Salt the water generously and bring to a boil. Boil the potatoes 15-20 minutes until a knife inserted slides in and out easily. Drain the potatoes. In the same sauce pan, add the butter and the garlic and herb cheese. Add the hot potatoes back to the pan with the butter and cheese. Season with salt and pepper and smash with a potato masher. Add the half and half and continue smashing to your desired consistency.

Serve with the Pork Chops and your favorite Vegetable

RECIPE

INGREDIENTS

• 1 9 ounce Package Cheese Tortellini cooked according to package directions
• 1 bunch Fresh Asparagus cut from the bottom to leave 3 inch tips
• 1/4 Red Onion diced
• 6 Paper Thin Slices of Proscuitto sliced into1/2 inch strips
• 2 Tablespoons chopped Fresh Herbs (I used Basil and Tarragon)
• 3/4 Cup Creamy Lemon Vinaigrette (*Recipe Follows)

*FOR THE DRESSING

• 1/4 Cup White Wine Vinegar
• the juice and zest of 1/2 Lemon
• 1/2 teaspoon Salt
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Honey (optional)
• 1/2 Cup Olive Oil

DIRECTIONS

Place all of the salad ingredients in a large mixing bowl. In a smaller bowl, add the Vinegar, Lemon Juice and Lemon Zest and stir to blend. Season with Salt. Add the Dijon Mustard and Honey and whisk to blend. Place a damp towel underneath the dressing bowl and add the Olive Oil in a slow steady stream while constantly whisking until the dressing is nicely emulsified. Add the Vinaigrette to the Mayonnaise and whisk to blend until the dressing is smooth and creamy.

Add the dressing to the salad ingredients in the larger bowl and toss well to fully incorporate the Tortellini, Vegetables, Proscuitto and Dressing. Let the Tortellini Salad sit in the refrigerator for 2 hours or overnight before serving to allow the flavors to fully come together. 

RECIPE

INGREDIENTS

• 2 Large Zucchini cut in half crosswise then lengthwise creating 8 pieces
• 1 Tablespoon Olive Oil
• 1 small Red Bell Pepper diced
• 1 small Green Bell Pepper diced
• 1 Roma Tomato diced
• 2 cloves Garlic minced
• 1/2 Vidalia Onion diced
• 1 Tablespoon chopped Fresh Basil
• 1 Tablespoon chopped Fresh Oregano
• Kernels cut from 2 Ears of Corn
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch Crushed Red Pepper Flake
• 1 teaspoon Cornstarch (optional) as a binder if needed
• 1/4 Cup Cream Cheese
• 1/2 Cup Shredded Cheddar Cheese
• 1/2 Cup Shredded Parmesan Cheese

DIRECTIONS:

Remove the Pulp from the Zucchini sections and chop into a chunky consistency. Set aside. Pre-heat the oven to 350 degrees. Slice a strip from the outside of each zucchini section creating a flat bottom. Place the zucchini sections cut side down on a baking sheet and par-bake for about 20 minutes until slightly softened. While the Zucchini is in the oven, heat the olive oil in a skillet over medium heat. Add the Peppers, Onions, Garlic and Tomatoes to the skillet and season with the salt, pepper, onion and garlic powders, and red pepper flake and sauté for about 5 minutes. Add the fresh herbs and stir to blend. Add the corn kernels and zucchini pulp and sauté, stirring often until the vegetables are softened, about 10 minutes. If a lot  of liquid has exuded from the vegetables, sprinkle the corn starch over them and stir to blend well. This will act as a binder so the filling won’t run out of the stuffed zucchini when cooking. Add the cheeses and stir until melted and the vegetable mixture is creamy.

Place the zucchini pieces cut side up in a baking dish that has been sprayed with non stick cooking spray. Fill each zucchini section with an equal amount of the vegetable mixture. Sprinkle the tops of the stuffed zucchini with the parmesan cheese. Bake the stuffed zucchini for 20-25 minutes until slightly browned and cooked through.