12 oz. bag semi-sweet chocolate chips
1 quart heavy cream
1/4 cup sugar
1/4 cup Grand Marnier or your favorite liquor
Melt chocolate chips over a double boiler, or use a bowl over simmerming water. While the chocolate is melting whip 1 cup of the heavy cream to soft peaks. Cream that is whipped too stiff will produce a grainy mousse. Use a whisk to make sure all the chips have melted. Remove from heat.
***Makes 12 Servings***
2 lbs. ground lamb or ground beef (for vegetarian, use 6-8 small zucchini)
2 onions, chopped
1 garlic clove, minced
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fines herbs
2 tablespoons parsley
1 8oz. can tomato sauce
1/2 cup red wine
salt and pepper
Bechamel Sauce (recipe follows)
egg yolks (optional)
*** Makes 1 10": round cake ***
1 cup sugar
3 large eggs, separated
2 tablespoons unsalted butter, softened
1 cup yogurt
1 cup fine semolina
1 cup all purpose flour
2 teaspoons baking powder
1/3 cup brandy
1 cup coarsely chopped unblanched almonds
grated zest of one lemon
2 eggs, beaten
cup cocoa powder
cup all propose flour
2.25oz. semi sweet chocolate
2 cups heavy cream
4oz. semi sweet chocolate, chopped
teaspoon vanilla extract
6-8 large scallops, dry and connective tissue removed
1 tomato, cut into 6 scallop sized pieces
1 tablespoon fresh herbs
1/8 teaspoon salt
pinch white pepper
pinch curry powder
1 cup chardonnay (use decent wine)
1 teaspoon lemon juice
1 tablespoons heavy cream
1 tablespoon seasoned panko bread crumbs (recipe follows)
1 1/2 cups oil
2 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
3 cups carrots, grated
1 1/2 cups pecans or walnuts, coarsely chopped
Muddy Rudder’s Bruschetta
1 loaf French bread, sliced
3 tomatoes, sliced
1 lb. fresh mozzarella, sliced
1 cup garlic infused oil
2 teaspoons celery salt
cup fresh basil, cut chiffonad
1.Slice French bread about 1/8 thick. Brush one side of each slice with garlic oil. Either bake or grill bread until crispy. Let cool.
2. Place one slice of mozzarella then one slice of tomato on each piece. Top with basil and sprinkle with celery salt.
3.Bake at 350 for approximately 10-15 minutes or until golden brown.
1 lb. tomatoes, sliced in half
1 large yellow onion, chopped
1 head of garlic, cloves peeled and left whole
1/2 cup plus 2 tablespoons virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
4 leeks, cleaned and thinly sliced, white parts only
8 oz. dried chickpeas (soaked in cold water, drained and rinsed well)
6 cups light chicken stock or water
1 bay leaf
salt, freshly ground black pepper, and sugar, to taste
4- 8oz. center cuts filet mignon of beef
3 tablespoons mixed chopped herbs (oregano, rosemary, thyme)
Fresh cracked pepper & salt to taste
Rub filets with olive oil and season with herbs, salt & pepper. Sear filets in hot cast iron skillet until first side has a golden brown crust then turn and place whole pan in oven @ 350 until desired temperature.
8 oz. salmon filet, skin off, pinbones removed
lemon, diced tomatoes, chopped scallions for garnish
remoulade sauce (recipe follows)
horseradish sauce (recipe follows)
seasoned panko bread crumbs (recipe follows)
Place salmon filet into a shallow pan such as a pie plate. Coat with an even layer of horseradish sauce. Sprinkle with seasoned panko bread crumbs to coat. Fill pan with some water to 1/3 the height of the salmon filet. Cook in preheated oven at 400 until fish is just firm. Serve with lemon, surround with dollops of remoulade sauce and garnish with diced tomatoes and chopped scallions. Enjoy!
5 lbs. potatoes, cubed
1/4 tablespoon dry mustard
1-2 tablespoons celery salt
1-2 tablespoons garlic powder
1/2 cup green pepper, minced
1/2 cup onion, minced
Approximately 3/4 cup of Hellman’s Mayonnaise
salt and pepper to taste
paprika for color
*** All ingredients are approximate. Season more or less, depending on your tastes ***
*** A variation for this would be to add fresh peas instead of the green peppers ***
*** Serves 4 ***
4- 7 oz. salmon filet
4 teaspooons fig puree (available at specialty food stores)
2 teaspoons aged balsamic vinegar
4 tablespoons red pepper oil (recipe follows, make 3 weeks ahead of time or substitute a quality extra virgin olive oil)
fried lotus root or leeks or onion rings as a crunchy garnish
cup heavy cream
8 oz. cooked, chopped lobster meat
pinch of saffron, (stamen of a Mediterranean crocus flower)
salt and pepper to taste
2 cups water
1 cup white wine
8 tablespoons lemon juice
1 cup extra virgin olive oil
1 roasted red pepper
1 teaspoon paprika
lb. fresh Maine crab meat
cup fresh picked Maine lobster meat small diced
2 tablespoons red onion, small diced
3 tablespoons red bell pepper, small diced
of a jalapeo pepper, seeded and small diced
1 tablespoon fresh chives, minced
1 tablespoon fine chopped cilantro
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice of 1 lime
1 large egg
1 cup Panko crumbs
pinch of salt and pepper
7 oz. butter
2 cups brown sugar
2 cups whole rolled oats
1 1/2 cups all purpose flour
2 teaspoons baking soda
1 tablespoon vanilla
16 oz. date filling
1.Cream together butter, vanilla, and brown sugar.
2.Add oats, flour and baking soda. Mix well until only small lumps remain.
3.Spread 1/2 of oat mixture on a 9×13 baking pan. Press down well.
4.Spread the date filling and top with remainder of the oat mix. Pat down again.
5.Bake at 325 for 30-35 minutes.
pork butt (approximately 5lbs.)
dry rub of your choice
1.Season pork butt with dry rub of your choice. Wrap in foil and let sit in fridge overnight.
2.1.Turn on one side of gas grill and heat to 225. Put a pie tin or cookie sheet over flame and sprinkle with wood chips. This will help to create smoke.
3.Remove foil and place pork butt in grill, not over the fire.
4.Cook for 8-10 hours or until pork butt reaches an internal temperature of 170.
5.When done, pork butt can be sliced or pulled apart. Serve as is or on sandwiches with your favorite barbeque sauce.
*** Makes 4 servings ***
8 diver scallops (U-10 really big ones, u-10 means there are fewer than 10 scallops per pound)
8 tablespoons butternut squash vinaigrette (recipe follows)
small amount of greens or watercress for garnish
4 teaspoons wasabi tobiko (seasoned flying fish roe, available in the fish/sushi section at the grocery store)
1 28oz. can diced tomatoes
1 46oz. can tomato juice
1 large cucumber, diced
1 medium red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
2 tablespoons finely chopped garlic
8-10 shakes Tabasco
1 tablespoons salt
5 cups Maine wild blueberries, fresh or frozen
1 cups sugar
juice and rind of one lemon
2 envelopes unflavored gelatin
1 1/3 pints medium cream, whipped
1.Grate the lemon rind.
2.Combine blueberries, lemon juice, lemon rind, sugar, cinnamon, and gelatin in a saucepan. Stir and cook at a low boil until the berries are soft and the mixture is thick and syrupy.
3.Force blueberry mixture through a sieve and chill the liquid until it begins to set.
4.Whip cream to stiff peaks. Fold blueberry mixture into whipped cream.
5.Spoon into parfait glasses. Chill until set, garnish with whipped cream and fresh blueberries or other fresh fruit.
2 slices of your favorite bread
green leaf lettuce
swiss &: cheddar cheese mix, melted
condiments of your choice
1.On one slice of bread, layer in this order… lettuce, alfalfa sprouts, sliced tomato, sliced pickles, sliced onion, shredded carrots, and marinated mushrooms.
2.On the other slice of bread spread the melted swiss/cheddar mix then place on top to complete the sandwich.
full rack of pork ribs
dry rub of your choice (there’s lots of books on dry rubs, etc.)
small bottle of maple syrup
your favorite barbeque sauce
1.Turn on one side of gas grill and heat to 225. Put a pie tin or cookie sheet over flame and sprinkle with wood chips. This will help to create smoke.
2.Season ribs generously with your favorite rub. Wrap with foil and let sit in the fridge overnight.
3.Remove foil and place ribs in grill, not over the direct heat. Cook at 225 for 4 hours, mopping with your favorite barbeque sauce twice during the last 2 hours.
4.Remove from grill. Glaze with maple syrup then wrap ribs in aluminum foil.
5.Turn heat up a bit then put ribs back on grill and cook for 2 more hours at 250.
6.Remove from heat, remove foil and enjoy! Serve with barbeque sauce on the side.