Wardy

This is our first video in viewer's choice month. Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding stock and rice. Hope you enjoy the show.

In this episode, we demonstrate how to change recipes.

In this episode we show you how to make Chicken Romano Ingredients: 1 skinless boneless chicken breast 2 eggs 1/4 cup Romano cheese 1 cup (approx) oil for frying 1/4 cup flour

In this episode, we demonstrate how to create homemade dips. Spinach Dip: 1 pkg frozen spinach 1/2 pkg cream cheese 1/4 cup milk 1/8 cup bread crumbs 1/8 cup parmesan cheese 1 tbs garlic bacon bits and cheese to top if desired Broccoli Salad: 1 cup broccoli florets 1 cup cauliflower florets 1/2 cup frozen peas 1/4 red onion sliced 3 tbs bacon bits- as much as you like 1/4 cup shredded cheese- as much as you like 1/4 to 1/2 cup of your favorite salad dressing (thin dressings use less) Candied Kolbasi: 1 lb fully cooked sausage, kielbasa, smoked sausage, etc. 1 cup brown sugar 2 tbs jam 1/4 onion 2 tbs of your favorite hot sauce

This week we demonstrate how to make Alfredo Sauce from scratch. Alfredo 1 (roux style) Pasta- As much as you want to cook. I used 1 pound. Butter- 2-3 tablespoons for the roux Flour- 2-3 tablespoons for the roux Milk- About 16oz More or less depending on the thickness of sauce you want. Grated cheese- About 1/2 cup Salt & Pepper to taste. Dash of nutmeg. Alfredo 2 (Real way) As above except no roux. (Flour and butter) Change milk to cream and let the sauce reduce.

This week we show you how to create Tomato Basil Cream Sauce Tomato product 8-12 oz (any type you prefer, spaghetti sauce is easiest, but it works with anything) Milk or cream 12-16 oz Garlic 2-3 teaspoons Basil 1-2 teaspoons Grated cheese 1/4 cup Salt & Pepper to taste

This week we show you how to cook Stroganoff and Spatzel 8 oz beef -any kind you have, leftovers, ground meat 1/4 cup mushrooms 16 oz sour cream 1 small onion diced You might need a little beef stock about 1/4 cup salt and pepper to taste

In this episode, we show you how to create Chicken Sofrito. 1- skinless boneless chicken breast 1-2 tbs. garlic 1/8 cup diced peppers. (Any kind you like) 1/8 cup diced onion 1 tsp cumin salt and pepper to taste

This week we finally make the promised Mac and Cheese. Macaroni and Cheese Macaroni- 1lb Butter- 2 tbs Flour-2 tbs Milk- about 16 oz (more or less according to how thick you want it.) Cheese- 1-2 cups shredded Salt and pepper to taste Dry mustard- 1/4 tsp if you have it. Easy recipe. Cook pasta. Make roux (flour and butter), add milk a little at a time until you reach the desired consistency. At this point you have made a bechamel sauce. Add the cheese, let it melt and incorporate, then taste. If you find that you need more flavor you can add a little chicken stock, for some reason this helps cheese sauces. Pour your sauce over the macaroni and mix, tah-dah you're basically done. If you want to take it another step and bake it "homestyle", put some more cheese on top and perhaps some breadcrumbs. You can now broil it quickly, just to get the crust, or you can bake it at 350 for a while. Baking will make it a little drier. Scalloped Potatoes This recipe is exactly the same as the Mac and Cheese recipe. Only you use cooked potatoes instead of macaroni. As with any of the recipes that we do in the podcasts, changing things is good. If you use the basic recipes and add ingredients that you like, it personalizes the dish. Don't be afraid to try new things when you cook. The mac & cheese that I made on the show wasn't great. I wanted to try the jalepenos because they are normally a good marriage with cheeses. In this case, not so much. Don't get me wrong, it wasn't bad, it just wasn't what I was looking for. But that is what cooking is all about. Here are a few additional things that I have tried with these recipes that I know work well. Use the scalloped potato recipe and add ham and broccoli. Or cooked onions and peppers. Or Kolbasi, or smoked sausage, or bacon. I think you get the idea. Remember, your recipes are only limited by your imagination.

In this episode we create stuffed pork chops. Ingredients: Pork Chops or cutlets- cut about 1 1/2 in. thick. As many as you would like to make. Bread- Approx. 1/2 cup per chop Butter- 1-2 tbs. per chop Stock- 1/2 cup Poultry seasoning, or an Italian blend, or a mix of sage, thyme, rosemary(not too much). This is to season the butter for the stuffing. Use more than you would think necessary. Directions: Lay the pork on a cutting board and put your knife flat next to it. The blade will normally come about half way up the chop. By keeping the knife flat on the board you assure yourself that you won't cut on an angle up through the wide side when you're making the pocket. Make a small entry into the fatty side of the chop, and by angling the blade, expand the pocket so it will fit about 1/8 cup of stuffing. Season the chops and quickly brown in a pan. You aren't trying to cook them completely. Start the stuffing by melting butter in a small saute pan and add the seasonings of your choice. Tear the bread into a bowl, add the seasoned butter and mix. To get the right consistency add a little stock. Jam the stuffing into the partially cooked chops and finish in the pan.

In this episode we make Seafood Concasse Ingredients: 2 lbs- Seafood, whatever you like. As long as it is not a flakey fish. 5-6- Med tomatoes for concasse 14 oz- diced or crushed tomatoes 1 large onion- diced 2-3 tbs - garlic 1/2 to 3/4 cup- butter 1/4- white wine, if you want to use it. Definition: To Concasse(v) is to chop or pound ( from French Concasser). When tomatoes are peeled, seeded and chopped, the product is called Concasse (n). Directions: For Concasse Boil water. Get a bowl of ice water. Cut a small X on the bottom of each tomato and place in the boiling water. When you see the skin pulling away from the X on the tomatoes, take them out and put them into the ice water. This stops the cooking. Peel off the skin and cut them in half. Take out the seeds by either squashing the tomatoes with your hands or by digging them out with your fingers. Dice the now seeded and peeled tomatoes. For Main dish In a large, wide pot or sauteuse, add a stick of butter of margarine. Dice the onion. Add the onion and the garlic to the pan and saute until they start to get a little color. Add all of the tomato products. (You can add the white wine at this point if you desire.) Add your seafood. Mollusks,e.g. clams, mussels etc., are done when they open. Let them cook for just a few minutes after they open to pick up some of the flavors in the sauce. If you cook them for too long they will become the consistency of truck tires. If you have any that won't open, throw them away because they were dead and should not be eaten. Take the seafood out of the pot, leaving as much of the sauce as you can. Place the sauce back on the heat and let it reduce for a few minutes. Finish it with more butter and pour it over the seafood. Serve hot.

This episode demonstrates how to create cream soups and clam chowder. Ingredients: 2-3 tbs flour 2-3 tbs butter 16-32 oz milk and or cream (less liquid = thicker soup, more = thinner) Whatever ingredient you would like the soup to be: clams, potatoes, broccoli, carrots, asparagus, tomatoes, etc. Directions: Make a roux with the flour and butter. Start thinning out the roux with liquid from your chosen ingredient. Clam juice from the cans, or some of the liquid from cooking the potatoes or broccoli etc. Add a portion of your dairy product and check the soups consistency right at the boil, as this is when it thickens. If the thickness is how you like it, just refrigerate the unused dairy. If it's still too thick add some dairy and recheck until you have found your creamy nirvana. Leave a little room for heavy cream at the end. Adding the heavy cream like this will add a new dimension to your cream soups, if you haven't tried it already. Smooth and rich. If you choose to use only heavy cream, and no milk, the soup will be incredible, but at the cost of a ton of calories from fat.