Ingredients:
1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3-6 cups of your favorite marinara sauce

Procedures:
Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not over mix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide sauté pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.

Ingredients:
5 egg yolks
1/3 cup sugar
1/3 cup dry or sweet Marsala wine*
1 cup heavy (whipping cream), whipped until stiff
5 1/4 cups fresh berries (blackberries, blueberries, quartered strawberries, and/or raspberries)
* Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine.
Procedure:
Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 to 4 minutes or until pale yellow and well creamed.
Slowly whisk in the Marsala wine and set the bowl over the simmering water.
Continue to beat, approximately 8 to 10minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, and then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. Whisk until the eggs coat the back of a spoon. Note: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking).
Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, fold in prepared whipped cream.
Note: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.
In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries.
Makes 6 to 8 servings.

About this recipe:
Prep Time: 5minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients:
4 cups heavy or whipping cream
2 cloves of garlic chopped fine
1 teaspoon of dried thyme leaves
1 teaspoon of kosher salt
½ teaspoon of fresh ground black pepper
1 pound of baked ham, sliced
2 pounds of Idaho potatoes, peeled and thinly sliced
1 large sweet onion, thinly sliced
1 tablespoon of Italian parsley chopped fine

Procedures:

1.    Preheat oven to 350 degrees
2.    Combine the heavy cream, garlic, thyme, salt and pepper in a heavy sauce pan. Bring to a slight boil, and reduce the heat to a simmer and cook the sauce until it has reduced by 1/3rd, 10 to 12 minutes. NOTE: Do not let the cream boil over, watch carefully.
3.    Spray a 14 x 8 inch baking dish with cooking spray and lay half the ham slices in the pan. Then layer half the potatoes, followed by half the onion. Pour half the reduced cream mixture over these layers. Repeat the layering until you finish all of the product.
4.    Place the dish in the center of a rimmed baking sheet in case it bubbles over. Bake on the center rack of the oven until the potatoes are tender and the top is golden brown and bubbly -1 hour.
5.    Remove the dish from the oven and let  it rest for 10 minutes before serving. Sprinkle with the chopped parsley.

Serving suggestions:
Great way to use leftover ham for a wonderful weekend luncheon or Sunday night supper.

Ingredients:

Dry:
4 cups old-fashioned oats-Publix brand
2.5 cups of your favorite nuts- total
1 cup walnuts rough chopped
1/2 cup whole flax seeds
1 cup whole almonds rough chopped
1/4 cup light brown sugar
1/2 cup wheat germ
1 teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons coconut oil
Wet:
1/2 cup honey
1/2 cup maple syrup
1/4 cup coconut oil
2 tablespoons vanilla extract
Fruit:
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup cranraisins
1/2 cup dried cherries
Cooking Spray for Roasting Pan

* Nuts can vary but keep the same quantity. Sunflowers, pumpkin, almonds, peanuts can be substituted.
* Option on wet can add molasses

Procedure:

Preheat oven to 300 degrees.
Mix the dry ingredients well. Sauté the dry ingredients in a large non stick pan with the coconut oil for about 5 minutes on medium heat. Do not burn. Light golden brown is what you are looking for.
Mix the wet ingredients real well and add the wet to the dry and mix all real well.
Spray a large roasting pan with edges with cooking spray.
Add the granola to the pan and spread out into evenly distributed layer.
Place in oven in the middle rack.
Stir every 15 minutes for approximately one hour.
Remove from the oven, immediately add the fruit portion and let cool.
Granola can be stored in airtight containers for about 1 month.

Tenderloin of Beef with Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

Ingredients:
2 cloves of garlic, minced or garlic press
1/2 cup roasted red pepper, very small diced
1 cup small grape tomatoes, cut into slices
2 tablespoons chives, thinly sliced
2 tablespoons Italian parsley, finely chopped
3/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
Pinch of crushed red pepper
kosher salt and freshly ground black pepper –too taste

Procedures:
In a mixing bowl or plate add the garlic, roasted red pepper, grape tomatoes, chives and Italian parsley.
Fold in the olive oil, vinegar and crushed red pepper. Add the kosher salt and black pepper and taste.

Bleu Cheese Mashed Potatoes

Ingredients:
3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Kings Choice Bleu from Denmark about 8 ounces)
1/2 cup (or more) whole milk                                                                                                                              kosher salt and freshly ground black pepper

Procedures:                                                                                                                                                      Cook potatoes in a large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Re-warm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)

Seared Tenderloin of Beef

Ingredients:
1 pound  of whole beef tenderloin, cut length wise                                                                                                                                                                Kosher salt and coarsely ground black pepper                                                                                                                                                                    2 tablespoons vegetable oil
1 tablespoon fresh thyme finely diced
1 tablespoon fresh rosemary finely diced

Procedures:

Preheat the oven to 400 degrees F. Pat the tenderloin dry with paper towels and sprinkle all sides with a generous amount of salt and pepper – you should see the seasoning on the meat. Place a large skillet or roasting pan over medium-high flame, drizzle with the oil, and just when it begins to smoke lay the tenderloin in the hot pan. Brown on all sides until a crust forms and the meat is well-seared, about 7 minutes total. Toss the fresh thyme and rosemary on top of the tenderloin and transfer the whole thing to the oven; roast for 15 to 20 minutes for medium-rare or a internal temperature of 130F.  Remove the tenderloin to a cutting board to rest for 10 minutes before carving.

Assembly:
In a martini glass, place a small scoop of warm bleu cheese mashed potatoes and then thinly slice a small piece of tenderloin and place on top of mashed potatoes. Drizzle a tablespoon of vinaigrette over the beef. Note: Make sure to stir the vinaigrette to incorporate all of the flavors before placing on the beef. Serve immediately.

Ingredients:
4 Eggs
1 cup Sugar
1 qt. Whole Milk
1 tsp. Vanilla Extract
1 tsp. Nutmeg
1 tsp. Cinnamon
1 large Panettone Bread- broken into medium sized pieces
Procedures:
Pre heat oven at 325 degrees.
Fill a greased 8” round pan with the panettone bread. In a mixing bowl whip eggs, add sugar, vanilla, nutmeg and cinnamon. Whip again and add milk. Pour over the bread making sure that everything is soaked with mixture. Place in the oven and bake until toothpick comes out clean, approximately 35 to 45 minutes.

Amaretto Sauce:
1 qt. Heavy Cream
1 tsp. Vanilla
1 cup Amaretto
1 cup Sugar
Cold Water
Corn Starch

Bring cream, vanilla and amaretto to a boil. Combine cornstarch and water mixture and slowly add to the sauce until desired consistency. Reduce the heat and add the sugar. Do Not Overcook.

Assembly:

Slice a portion of warm bread pudding and pour sauce over pudding or serve on the sauce on the side for your guests to enjoy.

The Chef Andy
Phone: 352-243-9655
www.TheChefAndy.com ~Chef@TheChefAndy.com
Food~Flavors~Life~Passion

Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Cook Time: 4 hours
Yield: 8 servings

Ingredients:
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

CHeF Andy’s Notes: I’ve been cooking turkeys for over thirty years. However, I’ve been cooking turkeys in private homes for nine. First, for a successful bird, check your oven temperature. Purchase an oven thermometer and check to see if your oven is accurate. Then open it for 2 minutes, close it, this will tell you how long it will take to get your oven back up to the original temperature. This will assist you in planning how long your turkey will take. I also brine my turkeys. I have found this is the best way to achieve a succulent turkey. Next, purchase a quality, fresh turkey. Self basting is fine, but if you want a great turkey your family will remember, purchase a turkey that is natural and not frozen. Last but not least. Don’t Do It All Your Self! Get help, ask friends and family to bring the sides and concentrate on the bird and stuffing. And by the way, baste, baste, and baste! And then let it rest for 15 minutes. Happy Thanksgiving.

Ingredients:

1 bunch scallions, sliced thin, white and green parts separated
1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
3 (6-inch) pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Procedure:

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions. You can also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp Soba Noodles.

Serves 4
Ingredients:
2 pounds white new potatoes, quartered and cut into ¾ inch chunks
Coarse salt
Fresh ground black pepper
3/4 cup real sour cream
1/4 cup real mayonnaise
1/4 cup celery, fine diced
1/2 cup thinly sliced scallions, plus more for garnish
4 slices of bacon, cooked and crumbled, for garnish
Procedure:

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired

Ingredients:
1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Procedure:
Preheat oven to 400F.
Combine dry flour, corn meal, sugar, baking powder and salt (if desired).
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into 12 greased or paper-lined medium muffin cups.
Bake 15-20 minutes or until golden brown.