Braciole

• 3-4 beef cutlets or thin round steak
• 5-6 cloves garlic, chopped
• 1 red pepper, sliced thin about 1" long
• 1 green pepper, sliced thin about 1" long
• Italian Leaf Parsley
• Mrs Dash's Table Blend seasoning
• Olive oil for browning
• Parmesan cheese, grated
• String for tying (make sure it is regular old string and not some exotic plastic, polymer that is going to give you cancer if cooked!)
• Optional: use toothpicks instead of string 

Using a cutting board, cover with wax paper. Place one slice of meat on the wax paper and cover with Saran Wrap (works better than wax paper on top). Let all of your bad feelings and pent up emotions fly and pound the crap out of the meat until thin. Turn it over and pound it again. Inspect the Saran Wrap after each pounding to make sure no holes are in it, if so replace it.  Repeat with the remaining slices of meat, or until all of your frustrations have been released.

Cut pounded meat into about 3" wide and 4" long strips (depends on shape of meat) and sprinkle with Parmesan cheese and Mrs Dash's seasoning.  Put slices of red and green pepper, garlic, and parsley near one end of the meat and roll up like a burrito (fold side inward where mixture is at and then roll meat down toward the other end.  Try to keep stuffing from coming out of the sides).

Tie rolled meat in the middle first and then near the end of each side, or stab a toothpick through the middle and sides like a little voodoo doll.

When all of the meat has been rolled up, heat a frying pan with olive oil and brown the meat rolls on each side. Place on to a dish if the spaghetti sauce is not yet ready and cover.  Place in spaghetti sauce to simmer.  They should simmer in the sauce for a few hours (the right way to make spaghetti sauce).

Note: Remind people eating the braciole that it is tied with string, or has lethal toothpicks in them and not to eat either. 

Parmesan Panko Mushrooms

• 2 cups vegetable oil, for frying
• 2 eggs
• 2 cups panko (Japanese bread crumbs)
• 12 large white mushrooms, stems discarded
• 1/4 teaspoon Mrs Dash Table Blend seasoning
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• Parmesan or Mozzarella cheese, grated

In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Place the panko in a small plastic bag, add seasoning and shake until mixed. Dip each mushroom into the egg and let the excess drip off, then drop into the panko mixture into the plastic bag and shake to coat. Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side. Drain on a wire rack set over a baking sheet. Place on serving plate and grate Parmesan or Mozzarella cheese over tops of mushrooms and serve right away.

Note: I used a deep fryer to cook the mushrooms.  I put them in for 2-3 minutes, depending on how many mushrooms I put into the fryer. I think I will try Mozzarella cheese instead or Parmesan cheese next time. Plus add a little salt to the seasoning.

Caesar Salad Spears

• 1/4 cup extra-virgin olive oil
• 7 Belgian endives
• 1/2 teaspoon finely grated lemon zest
• 3-4 anchovy fillets, mashed
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 2 cups bread crumbs - see below
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 1/4 cup mayonnaise
• 4 small garlic cloves, smashed 

 Bread Crumbs

• 6 to 8 slices of Sourdough, French, or Italian bread
• 2 tablespoons butter or olive oil (optional)
• 3 tablespoons olive oil
• 2 teaspoons parsley, finely chopped
• 2 teaspoons thyme, finely chopped
• 1 teaspoon rosemary, finely chopped
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon Mrs Dash Table Blend seasoning

• Preheat your oven to 400 degrees.  Cut 6 slices of the bread, including the crusts, into 1/2-inch pieces.  In a large mixing bowl, toss the diced bread with 3 Tablespoons olive oil, and the parsley, thyme, rosemary, salt, and Mrs Dash Table Blend seasoning.  Mix the ingredients thoroughly, so that the bread is coated with the oil and seasonings.  Bake for 8  minutes, or until lightly browned.

 Caesar Salad

1. Meanwhile, in a bowl mash the anchovies to a paste with the garlic and a pinch of salt using a spoon. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
2. Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

Angel Hair Pasta with Squid, Mussels and Zucchini

• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 6 garlic cloves—4 minced, 2 thinly sliced (more garlic can be added according to personal preference- I'm going with 8 cloves)
• 1/2 teaspoon dried oregano
• 3/4 cup panko (Japanese bread crumbs)
•  Salt
• 1/2 teaspoon crushed red pepper 
• 1/2 teaspoon Mrs. Dash Extra Spicy seasoning
• 2 pounds mussels, scrubbed
• 1 cup dry white wine
• 1/2 pound baby squid, bodies cut into thin rings
• 1 pound angel hair pasta
• 1 pound small zucchini, julienned

1. In a large, deep skillet, combine 2 tablespoons of the olive oil with the minced garlic, oregano and panko and cook over moderate heat, stirring constantly, until golden and fragrant, about 7 minutes. Season the crumbs with salt and scrape them onto a plate; wipe out the skillet.
2. In the same skillet, heat the remaining 1/4 cup of olive oil with the sliced garlic, Mrs Dash seasoning and crushed red pepper until fragrant, about 30 seconds. Add the mussels and white wine. Cover and cook until the shells have opened, about 5 minutes; discard any mussels that don't open. Add the squid to the skillet and cook just until firm, 1 minute. Using a slotted spoon, transfer the seafood to a large bowl.
3. Meanwhile, in a large pot of boiling salted water, cook the pasta until barely al-dente. Drain; reserve 1/2 cup of the cooking water.
4. Add the pasta to the skillet, along with the cooking water and the zucchini. Add the seafood and any accumulated juices and toss over moderate heat until the zucchini is cooked, about 1 minute. Transfer the pasta and seafood to bowls. Drizzle with olive oil and sprinkle with the seasoned crumbs. Serve right away.

Slow-Cooker Sour Cream Cheesecake

• 3/4 cup graham cracker crumbs
• 2-1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon cinnamon 
• 1 Tablespoon dark rum 
• 1/2 cup plus 1 tablespoon sugar
• Salt
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 2 large eggs
• 1 teaspoon pure almond extract
• 1 cup sour cream

 Note: Once covered - DO NOT open the lid to take a look at it. The temperature must remain constant.

1. In a medium bowl, mix the graham cracker crumbs with the melted butter, rum, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve

Rum-Mocha Walnut Layer Cake

Cake

• Fine dry bread crumbs, for dusting
• 2 cups walnut halves (about 7 ounces)
• 1/4 cup unsweetened cocoa powder (not Dutch process)
• 1/2 cup cake flour
• 1 teaspoon instant espresso powder
• 8 large eggs, separated
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Filling

• 6 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons instant espresso powder dissolved in 1/4 cup dark rum
• 1 pound unsalted butter, softened
• 3 tablespoons coffee liqueur
• 1 tablespoon pure vanilla extract
• 1/2 cup dark rum, for brushing 
• 1/2 cup dark rum for sipping 
• 1-1/2 cups finely chopped walnuts (about 5 ounces), plus walnut halves for garnish 

 

1. Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs, tapping out any excess. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, cake flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.
2. In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, 3 minutes. Beat in 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes. Beat in the vanilla. In a medium bowl, using clean beaters, beat the egg whites and salt at medium speed until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Fold the egg whites and ground walnuts into the yolk mixture in 3 batches; fold just until no streaks remain.
3. Divide the batter between the prepared pans; smooth the tops. Bake for about 20 minutes, until the cakes are golden and springy. Transfer to a rack for 10 minutes, then invert the cakes and cool completely. Peel off the parchment; turn the cakes right side up.
4. Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a saucepan of barely simmering water and cook, stirring with a spatula, until the yolks are thick enough to coat the spatula and an instant-read thermometer inserted into the mixture registers 175°, about 10 minutes. Set the bowl in the ice bath and cool, stirring occasionally.
5. In a large bowl, using an electric mixer, beat the butter at medium speed until smooth. Beat in the yolk mixture in 4 batches, beating well between additions. Beat in the liqueur and vanilla.
6. Using a serrated knife, split each cake in half horizontally. Set a top layer, cut side up, on a cake plate; brush it with 2 tablespoons of the rum and spread with 1/2 cup of the filling. Top with a bottom cake layer; brush with 2 more tablespoons of rum and spread with another 1/2 cup of filling. Repeat with the remaining top cake layer, ending with the bottom layer, cut side down. Brush the top of the cake with the remaining 2 tablespoons of rum and spread the sides of the cake with a thin layer of filling. Spread the remaining filling on the top. Press the chopped walnuts around the side of the cake. Refrigerate the cake for at least 4 hours or overnight. Let the cake stand at room temperature for 15 minutes, then scatter the walnut halves on top before serving.

Make sure everyone is over 21 or has a designated driver. Server with coffee. The cake can be made ahead of time and refrigerated for up to 2 days.

Hot Dog Creole

• A package of 8 good quality hot dogs like Nathan's or Hebrew National
• 1-12 oz can whole corn
• 1-15 oz can tomato sauce
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 2 teaspoons instant minced onions
• 1 package (5 oz) corkscrew macaroni

1. Cut hot dogs into 1/2 inch pieces.
2. Cook and stir hot dogs in a large skillet over medium heat until cooked through.
3. Stir in corn (with liquid), tomato sauce, chili powder, salt and onions.
4.  Heat until boiling. Simmer uncovered for 10 minutes.
5. Cook macaroni as directed on package and drain.
6. Server hot dog mixture over the macaroni and sprinkle with grated Parmesan cheese.

New England Pot Roast

• 1/4 cup flour
• 2 teaspoons salt
• 1-1/4 teaspoon pepper
• 4 pounds beef chuck pot roast
• 2 Tablespoons olive oil
• 1-5oz jar horseradish
• 1 cup water
• 8 small potatoes, cut in halves
• 8 small carrots, cut in halves
• 8 small onions (pearl onions)

1. Mix flour salt and pepper and rub mixture on the pot roast. 
2. Cook beef in olive oil in Dutch Oven over medium heat until brown (about 15 minutes)
3. Reduce heat.
4. Spread horseradish on both sides of the beef.
5. Add water, cover and simmer for about 4 hours.
6. 1 hour before the end of cooking, add vegetables and adjust seasoning.

Gravy

1. Pour beef drippings into a bowl, leaving the brown particles left behind in the Dutch Oven. 
2. Let fat rise to the top of the drippings and skim off, reserving 1/4 cup.
3. Return the reserved fat to Dutch Oven and blend in 1/4 cup flour.
4. Cook over low heat stirring constantly until mixture is smooth and bubbly.
5. remove from heat.
6. Add enough water to the beef juice to make 2 cups of the liquid.
7. Stir into the flour mixture.  Heat to boiling, stiring constantly.
8. Boil and stir one minute.
9. Adjust seasoning.