Author: Kirk

Swedish Meatballs and Gravy

Ingredients

Meatballs – 16 to 18 ping-pong ball sized meatballs

  • 1/2 Lb Ground Beef
  • 1/2 Lb Ground Pork
  • Alternative: 1 Lb Pre-mixed Ground Beef, Pork, Veal
  • 1 Russet Potato – cooked, peeled, riced
  • 1 Egg
  • 1/2 Medium White Onion – diced
  • 1 Tbs Flat Leaf Parsley – chopped
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Garlic Powder

Gravy

  • 2 Tbs Butter
  • 1/4 Cup Flour
  • 2 Cups Beef Stock
  • 1 Cup Heavy Cream
  • 2 Tsp Worcestershire
  • 2 Tsp Yellow Mustard
  • 1 Tsp Ground Black Pepper

Noodles

  • 1 Large Bag of Egg Noodles
  • 4 Qts Water
  • 2 Tbs Salt

Directions

  1. In a large bowl, combine all of the meatball ingredients and mix well. Cover with plastic wrap and let it sit in a refrigerator for at least 1 hour.
  2. Using your hands or a small ice cream scoop, form the mixture into meatballs.
  3. In a large pan over medium heat, coat the pan with cooking spray or 2 Tbs of oil. When the pan is hot place the meatballs into the pan. You may have to do this in two batches depending on the size of the pan you are using.
  4. Cook the meatballs in the pan, turning them every 3 to 5 minutes to brown all sides. The meatballs don’t have to be cooked all the way through as they will simmer in the gravy later to complete the cooking process. As you finish a batch of meatballs place them on a dish to the side.
  5. While you cook the meatballs, fill a large pot with water and put it over high heat to get the water boiling. Don’t forget to season your water with the salt.
  6. After all of the meatballs have been cooked and set to the side and add the butter to the pan. You do not have to drain the fat from the pan as that will be used to help the butter create the roux.
  7. When the butter has melted add the flour and whisk to combine and brown, forming the roux.4
  8. Add the beef stock to the pan to deglaze (get all the bits off of the bottom of the pan) and whisk together.
  9. After whisking for 2 to 3 minutes, add the heavy cream and continue to whisk to combine.
  10. Add the Worcestershire, mustard, and seasonings. Continue to whisk often to avoid burning. The gravy will thicken as it comes to a simmer.
  11. Cook the egg noodles as directed on the package.
  12. When the gravy stars to simmer, return the meatballs and any juices from them into the gravy.
  13. Gently fold the meatballs within the gravy to cover. Simmer in the gravy for 10 minutes to develop flavor between the meatballs and the gravy.
  14. Plate the noodles and cover with some meatballs and gravy. Enjoy! Skol!

Sloppy Joe

Ingredients

  • 1 Lb Ground Beef
  • 1 Cup Green Bell Pepper – diced
  • 1 Cup Medium White Onion – diced
  • 2 Garlic Cloves – minced
  • 1 Cup Ketchup
  • 2 Tbs Mustard
  • 2 Tbs Worcestershire
  • 1 Tbs Brown Sugar
  • 1 Tbs White Vinegar
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Paprika

Directions

  1. Cook the ground beef in a pan over medium heat. Break up the ground beef while it browns. Drain the fat.
  2. Add all of the remaining ingredients and bring to a simmer.
  3. Simmer the sloppy joe mixture on low heat for 30 to 45 minutes to thicken.
  4. Serve on your choice of bread or lettuce wrap.

Pao de Queijo, Brazilian Cheese Bread (Found at Fogo de Chao)

Ingredients

  • 1.5 Cups Tapioca Flour
  • 2/3 Cup Milk
  • 1/3 Cup Olive Oil
  • 1/3 Cup Cheddar Cheese – shredded
  • 1/3 Cup Mozzarella – shredded
  • 1 Egg
  • 1 Tsp Salt

Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Grease a mini muffin pan.
  3. Combine all of the ingredients into a food processor and pulse until smooth.
  4. Pour the batter into the mini muffin tins up to about 3/4 of the way to the top.
  5. Bake for 16 to 18 minutes and cool them on a rack, but not too long they are best served warm. Enjoy!

Alice Springs Chicken and Fries, Copycat and Delicious

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 8 Pieces of Cooked Bacon
  • 2 Cups Button Mushrooms – Sliced
  • 3 Cups Cheddar Jack Cheese – Shredded
  • 2 Tbs Butter
  • 1 Bottle Honey Mustard (Your Favorite Brand)
  • 1 Bag Frozen French Fries
  • Salt and Pepper

Directions

Alice Springs Chicken

  1. Place the chicken in a large ziplock bag and add 1 Cup of honey mustard. Toss to coat the chicken and refrigerate for at least one hour.
  2. Pre-heat the oven to 400 degrees F.
  3. In a medium sauté pan over medium heat, melt 2 Tbs of butter and add the sliced mushrooms.
  4. Sauté the mushrooms for 10 to 12 minutes, or until the mushrooms are tender.
  5. Cook the chicken either on a 400 degree F grill for 3 to 5 minutes per side, longer if the chicken breasts are large; or in a large skillet over medium-high heat for 4 to 6 minutes per side, longer if the chicken breasts are large.
  6. Place the chicken on a baking sheet lined with aluminum foil or in a casserole dish.
  7. Brush the top of the chicken with more honey mustard and spoon mushrooms on top of the chicken breasts.
  8. Cover the mushrooms with two strips of bacon per chicken breast and spread the cheddar jack cheese evenly over the chicken.
  9. Bake the chicken in the oven for 10 to 12 minutes, longer if the chicken breasts are large, or until the internal temperature of the chicken reaches 165 degrees F and the cheese has melted.
  10. Season with salt and ground black pepper to your taste
  11. Serve with a side of honey mustard and the accompaniment of your choice, for Alice Springs French Fries see below!

Directions

Alice Springs French Fries

  1. Cook the bag of french fries according to your preferred method and instructions on the bag. Season with salt and ground black pepper to your taste.
  2. Pre-heat the oven to 400 degrees F.
  3. Place the cooked fries on a baking sheet lined with aluminum foil.
  4. Drizzle the honey mustard over the fries and spoon the remaining mushrooms on top of the fries.
  5. Cover the fries with the remaining cheddar jack cheese.
  6. Place the fries in the oven and bake to melt the cheese.
  7. Serve with a side of honey mustard, your Alice Springs Chicken, and enjoy!

Simple and Quick Pizza Sauce

Ingredients

  • 28 Oz Crushed Tomatoes (Large Can)
  • 1 Tbs Dried Oregano
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Crushed Red Pepper
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Garlic Powder

Directions

  1. Combine all ingredients in a bowl and mix well.
  2. Use immediately or store in a jar.

Simple Salsa, Great For Chips

Ingredients

  • 28 Oz Whole Peeled Plum Tomatoes (1 Large Can)
  • 20 Oz Mild Rotel (2 – 10 Oz Cans)
  • 2 Jalapenos (Adjust Number And/Or Pepper Type For Heat)
  • 2 Tbs Lime Juice (1 Lime)
  • 1 Garlic Clove
  • 1 Cup Chopped Cilantro
  • 1/2 Tsp Cumin
  • 1/4 Tsp Salt
  • 1/4 Tsp Sugar

Directions

  1. Combine all ingredients in a blender.
  2. Blend for 1 to 2 minutes, until smooth.
  3. Poor the salsa into a serving bowl or other container.
  4. Refrigerate for at least 4 hours before serving.

Chicken Spaghetti

Ingredients

  • 1 Rotisserie Chicken – Pre-cooked and shredded
  • 16 Oz Spaghetti
  • 2 Cans Cream of Chicken – Low Sodium
  • 1/2 Cup Milk
  • 1 Red Bell Pepper – diced or a 4 oz jar of pimentos
  • 1 Green Pepper – diced
  • 8 oz Can Sweet Corn – drained
  • 4 oz Can Chopped Green Chili – drained
  • 1 Tbs Black Pepper
  • 2 Tsp Paprika
  • 2 Tsp Cayenne
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 3 Cups Cheddar Cheese – shredded

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. In a large pot boil the 16 oz of spaghetti to al dente according to the package instructions of the brand you are using.
  3. While you are boiling the spaghetti, remove the skin from the chicken and shred the chicken.
  4. Once the spaghetti is done, strain the spaghetti and place back in the large pot off of the heat.
  5. Add the shredded rotisserie chicken to the spaghetti.
  6. Reserve half of the cheddar cheese (1 Cup).
  7. Combine the rest of the ingredients to the large pot and stir to combine well.
  8. Pour the mixture into a casserole dish or lasagna pan.
  • Top the casserole with the remaining cheese and cover with tin foil.
  1. Bake at 350 degrees for 30 minutes.
  2. Remove the casserole from the oven and set the oven on broil.
  3. Remove the tin foil and broil the casserole on the highest rack until the cheddar is melted and golden brown (2 to 3 minutes).
  4. Let the chicken spaghetti casserole cool for 15 minutes before serving.
  5. Serve up by way of a large spoon or cut it like a lasagna, chef’s choice. Enjoy!

Kalbi (Korean Short Ribs) and Marinade

Ingredients – Beef

  • 2-4 Lbs Short ribs (LA Style shown below)

Ingredients – Marinade

  • 1 Cup Soy Sauce
  • 1 Can Lemon Lime Soda (Sprite, Chilsung Cider, etc.)
  • 1 Cup Water
  • 1/4 Cup Rice Wine Vinegar
  • 5 Garlic Cloves
  • 1 Onion – quartered
  • 1 Asian Pear – peeled and cut into pieces (substitute small jar of pineapple pieces)
  • 1 Kiwi – peeled cut in half
  • 2 Tbs Ginger – chopped
  • 1 Tbs Korean Red Pepper Flakes (substitute red pepper flakes)
  • 1 Tsp Sesame Oil

Directions

  1. Rinse your short ribs in the sink to remove any loose bone fragments from the butcher.
  2. Place into a container to marinade.
  3. Combine all of the marinade ingredients into a blender and blend on high up to 1 minute.
  4. Pour the marinade mixture over the short ribs and mix well. Cover and marinade for at least 6 hours and up to 24 hours.
  5. Grill the short ribs on a very hot heat source, at least 450 degrees.
  6. Grill for 3-5 minutes per side for great caramelization.
  7. Remove from heat and serve with your favorite side dishes.

Avocado Lime Salsa Verde, Great Summer Salsa For Chips

Ingredients

  • 10 Tomatillos
  • 2 Serrano Peppers (Adjust Number And/Or Pepper Type For Heat)
  • 1 Avocado
  • 1 Cup Cilantro
  • 3 Limes: Juice and Zest of 1
  • 1.5 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Tsp Cumin

Directions

  1. Peel the tomatillos and place them in a small pot.
  2. Remove the stems from the serrano peppers and add them to the pot.
  3. Cover the tomatillos and serrano peppers with water and bring to a boil.
  4. Boil for 5-7 minutes. Be careful not to burst the tomatillos.
  5. Drain the pot and add cool water to cool the tomatillos and serrano peppers.
  6. Once the tomatillos and serrano peppers are cool to the touch, drain them and add them to a blender.
  7. Add the inside of the avocado.
  8. Add the remaining ingredients except for the lime zest.
  9. Blend together until smooth.
  10. Poor the mixture into a serving bowl or other container and mix in the lime zest.
  11. If the mixture is too thick for your liking, mix in a tablespoon of water at a time until it reaches your desired consistency.

Maryland Crab Cake

Ingredients

  • 1 lb Jumbo Lump Maryland Blue Crab
  • 1/3 Cup Mayonnaise
  • 2 Tbs Dijon Mustard
  • 1 Tbs Old Bay
  • 2 Tbs Chopped Flat Leaf Parsley
  • 1Tsp Worcestershire
  • 1 Egg
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 1/8 Tsp Onion Powder
  • 1 Tbs Fresh Lemon Juice
  • 14 Saltines (Crushed into small pieces but not into crumbs.)

Directions

  1. Combine all ingredients except the crab and the crackers in a large bowl.
  2. Whisk the combined ingredients.
  3. Place the crab in a large bowl and add the mixture.
  4. Crush the crackers and add to the crab mixture.
  5. Gently fold all ingredients together to mix well.
  6. Cover with plastic wrap and chill for 60 to 90 minutes.
  7. Separate the mixture into 3 equal amounts and firmly create 3 large crab cakes. You can make more if you adjust the size of your crab cake.
  8. Wrap the cakes in plastic wrap and refrigerate for at least 2 hours to set.
  9. Remove the crab cakes from the wrap and place the crab cakes into a greased baking dish.
  10. Pre-heat the oven to 400 degrees F.
  11. Prior to baking, top the crab cakes with a dash of Old Bay and bake at 400 degrees for up to 13-15 minutes. Finish the crab cakes on broil for 2 to 3 minutes to crisp the tops if desired.