The Scarecrow (watch this short video) #Organic #Healthy

BACON WRAPPED MEATLOAF

INGREDIENTS

1.5 C Panko Bread Crumbs
8 oz Roasted Red Pepper Minced (drain excess moisture)
6 oz Sliced Black Olives (drained)
2 Eggs
1Tablespoon Minced Garlic
2 Tablespoon Worcestershire Sauce
1 teaspoon Soy Sauce
2 Tablespoons Grey Poupon Horseradish Mustard
1 Tablespoon Regular Mustard
3 Tablespoons Butter (cut in small pieces)
1 C Golden Raisins (rehydrated in beef broth)
1 Red Onion Minced
10 oz Center Cut Bacon (use enough to cover the loafs completely)

DIRECTIONS:
Mix all ingredients very well first. Now, add ground meat and 2 eggs (fold in with clean hands--don't squeeze or overwork). Next, fill in greased bread pan and form a loaf. Line a cooling rack with foil and poke holes in it to let bacon grease drain off--place it on a half sheet pan. Finally, put meatloaf on rack and wrap with bacon--tuck in the ends so they won't curl up. Cook at 325 degrees until it reaches meatloaf reaches an internal temperature of 155 degrees. Let the meet rest for a few minutes before slicing. Or, cut generous sized slices and butter up a griddle to crisp up both sides.

Quick Easy Pasta

Boil water for the pasta (works best with fresh pasta).
In a pan, cook down 3oz of pancetta until it is crispy--about 10 on medium heat.
Saute, 1/4 of a small red onion with pancetta. Add 1 Tablespoon of good olive oil and a pinch of red pepper flakes. After onion is translucent add 1 Tablespoon of minced garlic to the pan. Cook for no more than 5 minutes. Now, add 2 Tablespoons of white wine and cook off alcohol. Lastly, add 1/2 Cup of cream and 1 pinch of fresh nutmeg. Sauce is done when it coats your spoon and has thickened up.
(Remember the pasta should never wait for the sauce, but the sauce can wait a little for the pasta)
Toss pasta in sauce immediately for a minute. Finally, mix in two eggs off the heat and mix thoroughly. Finish with 1/4 Cup of grated Reggiano, Parmesan, or your favorite cheese. Add 2 Tablespoon of pasta water to loosen up if needed. Mangiare!!

GRUYERE POPOVERS

SET YOUR OVEN TO 400 DEGREES

1. GREASE PANS 

2. MIX THE FOLLOWING IN BLENDER FOR 30SECS

*1CUP OF WHOLE MILK AT ROOM TEMP

*2 EGGS AT ROOM TEMP

*4 3/4 OZ ALL PURPOSE FLOUR

*1 1/2 TEASPOON KOSHER SALT

3.MAKE SURE OVEN IS VERY HOT BEFORE PUTTING IN THE TINS

4. FILL IN HALFWAY WITH MIXTURE THEN PUT 1 TABLESPOON OF GRATED GRUYERE

5. PUSH IT DOWN IN THE MIXTURE WITH THE SPOON

6. COOK FOR 35-40 MINS UNTIL DARK BROWN ON SIDES, MAKES 6 POPOVERS

7. BEFORE DUMPING THEM ONTO A COOLING RACK, PIERCE WITH A KNIFE ON TOP TO LET STEAM ESCAPE--OTHERWISE THEY WILL GET SOGGY

8. YOU CAN STORE IN ZIPLOCK BAG FOR A WEEK AFTER THEY ARE COOLED OFF

** You don't have to use a popover tin, you can use a muffin tin but you just won't get the height

HOMEMADE TAMALES

INGREDIENTS:

• 10 lbs of pre-made La Gudalupana Masa
• 6 lbs of pork shoulder 
• 6 Ancho chiles 
• 3 Guajillo chiles 
• 3 Pasilla chiles
• 1/4 Cup of dark brown sugar
• 1/4 teaspoon Victoria Gourmet Chipotle Flakes ( these taste great on pizza)
• 1 Habanero chile (fresh)
• Dried corn husks
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DIRECTIONS

Place pork shoulder in a pot covered with water. Add in 4 garlic cloves and 2 tablespoons of salt, now cook on medium heat for 3hrs to 4hrs (until you can easily pull apart--like for pulled pork). Moisten dried corn leaves in warm water for 30 minutes to soften and make pliable. 

Put all the chiles (except Habanero) in a pot of water and cook on low temp for 10 minutes to rehydrate. 

In a blender place all chiles (including fresh habanero), 1/4 C of brown sugar, and 4 cloves of garlic--mix well. Then cook contents in a saucepan with a little warm oil for 6 minutes.  Now, add this to the shredded pork. Continue to cook for 1 hour on low heat, until sauce is reduced significantly--too wet will prevent the tamales from holding. 

Grab a large corn husk (or two small ones) and place 1/4 C of masa--spread with a knife.  Do not place masa too close to top edge, leave about 1 inch from top empty. Finally, add a tablespoon pork filling in the middle. Fold long sides of corn husk right to left, now from narrow bottom fold under. Place tamales in steamer basket in standing position over one another--cook for 45 minutes and don't open right away. Please leave them alone for 10-15 minutes. Enjoy the fruits of your labor with a nice cold margarita !!

 

CHICKEN BRACIOLE WITH LEMON SAUCE

Ingredients

• 1/4 cup dried bread crumbs
• 1/4 cup golden raisins
• 1/3 cup grated Parmesan 
• 1/3 cup grated Iberico
• 1/3 cup grated Manchego 
• 10 slices of prociutto
• 2 cups of spinach (remove all water with a cheese cloth) 
• 2 small lemons
• 3 cups of chicken stock
• Salt and freshly ground black pepper
• 5 chicken breasts (butterflied and pounded flat)
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Directions

Stir the spinach, bread crumbs, raisins, and cheeses in a medium bowl and mix well.

Place the flattened chicken breast on a cutting board and place 2 strips of prosciutto lengthwise. Now put the spinach mixture at the short end of the breast and roll it up carefully.  Use toothpicks or butcher's twine so it stays secure. Sprinkle the braciole with salt and pepper.

In a hot saute pan, quickly sear all sides of the braciole (especially the seams). Don't cook all the way.

In a deep pan, heat 2 cups of chicken stock until it is at a rapid boil (you want to reduce and concentrate the flavor). When it has reduced by half add the juice from 2 lemons. Continue to reduce until it coats your spoon.

Preheat the oven to 325 degrees F. 

Add the braciole to a casserole dish and put 1 cup of chicken stock on the bottom of pan. Cover partially with foil and bake until the meat is tender, turning the braciole and basting with the sauce every 10 minutes. After 30 minutes, uncover and continue baking for 10 minutes. Let the braciole rest for a few minutes. 

Using a large serrated knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the warm lemon sauce over and serve with wild rice. Bon Appetit !!

GOAT CHILI RECIPE (AWARD WINNING)

INGREDIENTS: 

• 1.5 BOTTLES OF PUMPKIN ALE
• 2 TBSPNS OLIVE OIL
• 1 TBSPN OF BUTTER 
• 1 POUND OF BEEF, PORK, AND GOAT 
• 5 MINCED GARLIC CLOVES
• 1/2 TBSPN CURRY POWDER
• 2 TBSPNS CHILI POWDER
• 1 TBSPN ADOBE POWDER
• 1 TBSPN CAYENNE PEPPER
• 1 TBSPN GROUND CUMIN
• 2 TBPSN OF BROWN SUGAR
• 1 POBLANO CHILI (CHARRED & PEELED)
• 1 JALAPENO 
• 1 SERRANO
• 3 CUPS OF RED ONION
• 3 SWEET PEPPERS (TRADER JOE’S) OR ANY BELL PEPPER EXCEPT GREEN
• 2 LARGE CANS OF PLUM TOMATOES (USE THE POTATO MASHER ON THEM)
• 12 OZ CAN OF TOMATO PASTE 
• 4 CANS OF CUBAN BEANS (TRADER JOE’S) 
• 1 CAN OF KIDNEY BEANS 
• 1 BAG OF 4-CHEESE MEXICAN MIX  (TRADER JOE’S)
• 2 CUPS OF BEEF BROTH
• 1/2 CUP OF GOLDEN RAISINS
• 1 PLANTAIN (FRY AND MASH IT)

DIRECTIONS:

Warm the olive oil and butter in a large stock pot on medium. Add all the meat, onions, and garlic—saute until brown. Now, put in the tomatoes and paste and mix. Then the curry, chili, cayenne, cumin, adobe followed by the golden raisins, brown sugar, and sweet peppers (diced). Cook for 20 minutes on medium heat then add the pumpkin ale. Wait 10 minutes and add the beef broth, minced chilis and plantain mash to the party. Now, place in slow cooker on low heat and forget about it for 4-6 hours. The chili is best when made the day before. Top it off with some sour cream, mexican cheese, a few corn chips—you can substitute fresh cilantro for this. The key to making a memorable chili is to cook it for as long as you can. I made it more rich by adding a few small pieces of roasted marrow bones (optional).