Traditional Basil Pesto
• ¼ cup pine nuts
• 2 cloves garlic
• 2 cups lightly packed basil leaves
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon grated lemon peel
• ½ cup olive oil
• Salt and freshly ground black pepper
• ¾ cup freshly grated Parmesan
1. Place pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Pulse until the garlic and pine nuts are well chopped. Add the basil leaves, lemon zest and 1 teaspoon of the lemon juice. Pulse to combine.
2. With the processor on, slowly stream in the olive oil through the feed tube until a wet paste forms. Scrape down sides of the bowl of the food processor and pulse again until well combined.
3. Add the parmesan cheese. Pulse one more time. Transfer to a medium bowl and taste for seasonings.
Savory Monkey Bread
• 2 ¼ tsp. Yeast
• 1 1/3 Cup Water, very warm to the touch
• 3 ½ to 3 ¾ Cups Flour
• 2 Tbsp. Olive Oil
• 1 Tbsp. Sugar
• 1 Tbsp. Salt
• 1/2 Cup Pesto
1. Dissolve yeast in 110 degree water until frothy (about 5 minutes). Combine remaining ingredients with yeast mixture in a mixer, knead with dough hook for 10 minutes. Let rise in covered bowl sprayed with cooking spray until doubled in size in warm area.
2. Preheat oven to 450⁰. Punch dough down, and cut small balls of dough. Rub dough balls with pesto and place in a cake pan brushed with olive oil. Bake for 10 minutes or until dough has risen and is slightly browned.
Maranatha (Marinara) Sauce
• 1 Onion small dice
• 4 Cloves garlic, minced
• 2 Tbsp. Olive Oil
• 1/3 C. Dry White Wine
• 2-28 oz. Cans Diced Tomatoes (preferably fire roasted San Marzano)
• 1/4 C. Chopped Italian Parsley
• 1/2 C. Chopped Fresh Basil
• 1 Tbsp. Chopped Fresh Oregano
• 1 Tbsp. Fresh Ground Pepper
• 1/2 Tbsp. Sugar
• Salt to taste
1. Sweat onions in olive oil until translucent, add garlic. Add wine, cook 1-2 minutes.
2. Add tomatoes, simmer until sauce is reduced and slightly thick. Add sugar, herbs, and seasonings. Simmer 5 to 10 minutes more. Adjust seasonings to taste.
Broken Glasses Green Beans
• 1 Pound Haricots Verts (skinny French green beans)
• 1 Tbsp. Oil
• 2 Shallots, julienne
• 1 Cup Mushrooms, sliced
• 2 Cloves Garlic, minced
• 1/4 Cup Slivered Almonds, toasted
• Salt and Fresh Pepper to taste
1. Fill a pot with water, salt it, and bring it to a boil. Fill a bowl with salted ice water.
2. Plunge green beans into boiling water until bright green (1-2 minutes). Remove with a spider and place in ice water. After they cool down, drain and pat dry with a paper towel.
3. In a large sauté pan, heat oil and add shallots. Cook over medium heat until translucent. Add mushrooms and cook until browned. Add green beans and almonds. Cook 2-3 minutes and add garlic. Cook until you just smell the garlic and remove from heat.
4. Season with salt and pepper.
Randy’s Rosemary Mashed Potatoes
• 3 pounds russet potatoes, peeled and cut into large dice
• 3 cloves garlic
• Kosher salt
• Freshly ground black pepper
• 2 tsp. Fresh Rosemary, minced
• 1/2 Cup Heavy Cream
• 1 stick butter
1. Put the potatoes in a large saucepan and cover with cold salted water by at least 1-inch and bring to a boil over high heat. Lower the heat to maintain a gentle boil, cover the pan partially, and cook until the potatoes are quite tender, 10 to 15 minutes. Drain.
2. Pass the potatoes through a food mill and stir in butter, cream, and rosemary. Season with salt and pepper to taste.
Major Award Meatloaves
• ¼ cup ketchup or chili sauce
• 2 tablespoons light or dark brown sugar
• 2 teaspoons cider or white vinegar
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large eggs
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black paper
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot red pepper sauce
• 1/2 cup milk
• 2 pounds meat-loaf mix (beef, pork & veal)
• 1 1/3 cups fresh bread crumbs
• 1/3 cup minced parsley
• 6 ounces thin-sliced bacon
1. Mix first three ingredients in a small bowl; set aside.
2. Preheat oven to 350 degrees. Heat the oil in a medium skillet. Add onion and garlic, sauté until softened, about 5 minutes; set aside to cool.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce, and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl.
4. Place about 8 – 10 ounces of the meatloaf mixture in 4 mini muffin pans, divided equally. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 30 minutes. About 15 minutes through, remove from oven and CAREFULLY drain excess fat from the loaf pans. Cool for at least 10 minutes. Slice and serve