Tuesday, February 21, 2012


Happy Mardi Gras.I'll write this recipe the way it is written, but we have a vegetarian home so I will () the veggie version. It is my favorite meal of all.

1 tsp salt 1 tsp Dried Thyme
1 tsp cayenne 1/4 tsp rubbed sage
1/2 tsp black pepper 2 bay leaves
1/2 tsp white pepper

2 tbs butter (olive oil)
1/2 lb ham (3 Morningstar Farms grillers (original))
1/2 lb chicken (6 Morningstar Farms Sausage Links)
(4 Morningstar Farms Original Sausage Patties)

1 cup celery, medium diced
1 cup onion, medium diced
1 cup green pepper, medium diced
1Tbs garlic, pared, minced
28oz can tomatoes, whole or chopped
2 1/2 cups chicken (vegetable) stock
1 1/2 cups long grain white rice cooked( brown rice and wild rice are also great)

1. Combine spices
2.Heat pan, melt butter
3. Add ham, stir 5 min
4. Add chicken, cook 5 min
5. Stir in seasonings and 1/2 celery, onion, green pepper and garlic for 6-8 min.
6. Stir in tomato juice
7. Add rest of veggies and tomato
7. Remove from heat. Add stock and rice, mix well
8. Put in 8x8 pan (11x13)
9. Bake for 30 min. at 350 degrees F (uncovered)

Thursday, February 09, 2012

Jesse's Stuffed Shells

More Jesse Supremo Stuffed Shells Recipe
You can make the components for this a couple days ahead of time if needed - i.e. sauce, filling. Also, you won't be able to fit 25-30 shells in your pan, but a few are always casualties of the boil, so I call for more than you'll likely need.
zest of one lemon
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, chives
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 45 minutes or until the shells are cooked through - uncover for the final 15 minutes. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6.
Prep time: 30 min - Cook time: 45 min

Thursday, February 02, 2012

Drunk'n Noodles by Jesse

Drunk’n Noodles

· 2 14-ounce packages 1/4-inch-wide flat rice noodles

· 2 tbsp cup olive oil

· 6 garlic cloves, chopped

· 3 chopped fresh Thai chiles

· 1 packet tofu (extra firm)

· Small Onion sliced in strips

· Red pepper cut in strips

· Green pepper cut in strips

· 2 cups chopped Mushrooms

· 3 tbsp black soy sauce

· 3 tbsp Golden Mountain sauce or light soy sauce

· 2 tablespoon palm sugar

· 4 plum tomatoes, each cut into wedges

· 1 1/4 cup fresh Thai basil leaves

· Crushed peanuts

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Sauté onions until translucent, then add garlic, mushrooms, peppers and Thai chilis; sauté for additional 2 minutes. Add tofu and sauté for another 4 minutes. Add noodles and tomatoes; toss to coat. Transfer to large platter, sprinkle with basil leaves and crushed peanuts, and serve.