Rustic Southwestern Sheppard Pie

Rustic Southwestern Sheppard Pie1
1 ½ pounds potatoes Yukon gold skin on
1 tablespoon olive oil extra virgin
1/2 cup onions chopped
1 pound ground beef 93/7
8 oz. can Spanish style tomato sauce
½ cup canned black beans rinsed and drained
½ cup can corn drained
4 tablespoons canned chopped green chiles
½ cup cilantro chopped
4 oz. Colby jack cheese shredded
1 cup French fried onions
½ cup sour cream
Preheat oven 375 degrees. Coat a baking casserole with non-stick cooking spray set aside.
Boil the potatoes in salted water until fork tender drain well add 2 tablespoons of the green chiles and ½ cup sour cream. With a potatoes smasher roughly mash the potatoes they will be a little bit chunky. Set aside.
In a non-stick sauté pan add oil and onions sauté until the onions are tender. Add ground beef and cook until no longer pink while breaking the meat apart with a spatula. Add to the beef, tomato sauce, black beans; corn the remaining chilies and ¼ cup cilantro. Mix well.
Pour meat mixture at the bottom of the casserole dish top with potatoes and sprinkle with the cheese. Bake 15 minutes.
Remove Sheppard pie from oven top with French fried onions return to oven and bake an additional 5 minutes until onions are crispy and a golden brown.
Top Sheppard pie with the remaining cilantro.

Josee’s Fish & Chips with Remoulade

fish-chips-with-remoulade-2-2
Fish & Chips with Remoulade
2 russet potatoes
Salt for seasoning of the fries
1 tablespoon fresh chives
3 (6. oz) pieces cod
2 eggs
½ teaspoon old bay seasoning
½ teaspoon sea salt
Zest of a lime
½ cup original Ritz crackers
½ cup- instant potato flakes
1/2 cup plain bread crumbs
½ cup mayonnaise
3 tablespoons lime yogurt
2 tablespoons dill relish
2 teaspoons creamy horseradish
1 teaspoon Worcestershire sauce
2 tablespoons Italian flat parsley chopped fine
Pinch salt & pepper
Preheat some oil in a deep pan on stove top about 1 ½ inch high to 375 degrees.
Drop the temperature of the deep fryer to 325 degrees.
Peel potatoes and cut into fries.

In a shallow dish whisk eggs, old bay, sea salt and lime zest add pieces of fish let soak in egg mixture turn once to coat both sides. Crush the crackers into a separate shallow dish add potato flakes and bread crumbs mix the breading together. Set aside
Add potatoes to deep fryer and fry about 4 minutes remove fries place on paper towel to drain excess fat turn up the deep fryer to 375 degrees and return fries to deep fryer and fry until golden brown.
While the potatoes are on their second fry take fish out of the egg wash mixture add fish to the breeding and coat fish on both side add to the frying oil let fry until a golden edge appear on the outside of the fish pieces turn pieces of fish and fry until golden brown on the second side.
While the fish and potatoes are finishing frying to a mixing bowl add the last 8 ingredients mix well.
Remove fries and fish out of the oil and let drain on paper towel take fries add to a mixing bowl season with salt toss well.
Plate same amount of fries in Individual small upright dishes top fries with chopped chives add to serving plates. Place a piece of fish on each dish and scoop equal amount of remoulade in individual small dishes add to each plate.

Crab Quiche

My crab quiche is perfect for a Sunday brunch accompanied with fresh fruits and a good cup of coffee you will enjoy it so much you will want to make this quiche a Sunday tradition! Enjoy..
crab quiche
Prep: 15 min cook: 35 min Serves: 8
1 ready pie crust
10 oz cooked crab (claws) meat chopped small
8 eggs
¾ cup heavy cream or half and half
1 ½ cup of shredded Swiss cheese
½ cup red bell pepper dice small
¼ green onions finely chopped
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper

Preheat oven at 400 degrees. In a frying pan add oil, red bell peppers and onions and cook for about 3 minutes until tender.
In a deep 9 inch pie plate line your pie crust set aside. In a bowl whisk, eggs, cream well. Next add peppers, onion, crab meat and Swiss cheese season with garlic powder, salt and pepper to taste mix well pour in pie shell and bake 30 to 40 minutes or until eggs are set and quiche is golden!

Bon appétit!

Asian Inspired Red Chili Apricot Pork Spareribs

Asian Infused Pork Spare Ribs

3 pounds pork spareribs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion chopped
12 ounce domestic beer
Sauce-
2 clove garlic minced
1 red chili pepper deseeded chopped fine
½ cup chili sauce
½ cup apricot preserve
1/3 cup red wine
1 tablespoon ginger minced
2 tablespoons low sodium soya sauce
2 tablespoons fish sauce
1 tablespoon Worcestershire sauce
2 tablespoon cilantro chopped fine
1 tablespoon rice wine vinegar
Garnish-
2 green onions chopped
1 tablespoon sesame seeds
Preheat oven at 350 degrees.
Mix salt, pepper and garlic powder together. Sprinkle ribs on both side with the seasoning salt. Place the onions in a 9 x 13 baking pan sprayed with cooking spray place the rib rack on top of onions pour beer around the rib rack. Cover with foil and bake 1 hour 30 minutes.
While ribs are cooking add sauce ingredients in a small sauce pan and simmer on low heat for 30 minutes whisking the sauce a few times.
Preheat grill to medium low heat. Remove ribs from oven and let them cool slightly or just until you can handle them. Cut ribs into individual ribs brush both side of ribs with sauce place on grill and cook 10 minutes turn ribs and brush again with sauce and cook an additional 10 minutes repeat these steps one more time. Brush ribs with remaining sauce before plating top ribs with sesame seeds and chopped green onion. Serve immediately.

Blackened Redfish with Grilled Corn Salad

There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!

Blackened Red Fish with Grilled Corn Salad
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
Blackened Redfish
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.

Sriracha Mango Wings with Lime Ranch Dipping Sauce

Superbowl is this weekend. Looking for a new flavor of wings to grill out this year well look no further I have the perfect flavor a little sweet a little heat and a little smoke they are finger licking good you may want to triple the recipe you are going to want more I promise and they are super easy to make. Enjoy!
Sriracha Mango Wings with Lime Ranch Dressing
10 oz. mango peeled and chopped (about 1 ½ fresh mango)
2 limes
2 tablespoons cilantro
1 tablespoon sriracha hot chili sauce
5 wings
¼ teaspoon pepper
¼ teaspoon sea salt
¼ cup extra virgin olive oil
½ cup ranch dressing
2 cups cherry wood chips
Preheat grill on medium high heat.
In a small food processer adds 8 ounces mango chunks, cilantro and sriracha. Blend until a smooth sauce.
With a meat cleaver cut wing tips off and separate the drumette from the wing season wings with salt and pepper.
In a medium bowl toss wings with half of the mango sauce. Let sit 10 minutes.
In the center of a large piece of aluminum foil place wood chips fold aluminum foil over the chips and seal to form a pouch with a sharp knife make a few cuts in the aluminum pouch so smoke can escape.
Place pouch on the right side on grill and cover for 10 minutes to get the wood chips to start smoking.
Brush the left side of the grill top with olive oil to prevent sticking. Reduce heat to medium place wings on the oiled side of grill close cover and grill 8 minutes. Turn wings and brush with some of the sauce close cover and grill 8 more minutes. Turn wings one last time brush more sauce close lid and cook an additional 5 minutes. Brush wings with the remaining of the sauce plate.
Zest & juiced one of the lime and add to ranch dressing and mix until well incorporated.
Roughly chopped the remaining 2 ounces of mango chunks and top the wings. Serve with lime ranch dressing and lime wedges.

Savory Chicken Stew

Hi everyone cold and windy weekend after weekend so no fishing rough seas out there so stew it is to warm us up this is a lighter stew because I use chicken and white wine but very filing and will most definitely warm your bellies up!!
Savory stew
Chicken Rosemary Wine Stew
¼ cup extra virgin olive oil
1 pound boneless chicken breast cubed
½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 ½ tablespoon tomato paste
3 carrots peeled and sliced
5 small potatoes cubed any kind you like
1 cup rutabaga cubed
8 oz. mushrooms
1 small onion finely chopped
¼ cup fresh parsley
2 rosemary springs
2 ½ cups low sodium chicken broth
2 ½ cup dry white wine
On medium high heat on stove top add ¼ cup oil to a Dutch oven. In mixing bowl mix flour, salt and pepper add chicken cubes to flour and coat chicken well.
Add chicken cubes to the Dutch oven but do not crowd the pan and braise chicken cubes in olive oil on both sides just until a nice crust forms on the chicken you may want to do this in two batches.
To the braise chicken add tomato paste, carrots, potatoes, mushrooms, rutabaga, onion and parsley. Mix until chicken and veggies are well coated with the tomato paste. Add chicken broth, wine and rosemary. Bring to a simmer, cover and cook for 2 hours or until vegetables are fork tender.

Beer and Smoked Gouda Seafood Bisque

Beer and Smoke Gouda Seafood Bisque

1 pound cod
1 pound crab meat
½ pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 carrot peeled and finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
12-ounce bottle lager such as Warsteiner Premium Dunkel
2 1/4 cups seafood stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 ounces sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed baguette toasts, for serving
If fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of seafood stock and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.

Inshore fishing trip ends with “Old fashioned pan friend trout recipe!”

Old Fashioned Pan Fried Trout
1 large (or )2 medium trout
2/3 cup flour
2/3 cup cornmeal
½ teaspoon sea salt
½ teaspoon pepper
¼ cup extra virgin olive oil
3 tablespoons butter
Lemon wedges
Chives
In a large zip lock bag add flour, cornmeal, salt and pepper. Add trout and coat well.
In a large cast iron pan add oil and butter on medium high heat when butter is all melted add trout and cook 10 to 12 minutes. Turn and cook an additional 10 minutes. Squeeze a lemon wedge over trout and garnish with chives serve with additional lemon wedges.
Old fashiong pan fried trout

Thanksgiving Turkey with a new approach!

This week it’s all about turkey! Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.

After turkey roasted for an 1 hour brush the rub on.
Ancho Chili Citrus Rub Turkey Breast rub

Perfectly roasted let it rest for 20 minutes.
Ancho Chili Citrus Rub Turkey Breast

Pull out the citrus wedges and add additional rosemary to the sliced turkey for a colorful presentation.
Ancho Chili Citrus Rub Turkey Breast rub plated
Ancho Chili Citrus Rub Turkey Breast
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange to equal 1 tablespoon
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.