Dine Around: Recipes Du Jour

Recipes Du Jour...
Send Your Family Recipes to: foodie1@comcast.net FOR FREE COOKBOOK	Samples Recipes from the 2009 "TASTE of Cape Cod" Cookbook A unique collection of listeners and viewers of the "Fooding & Dining Around" Radio /Television Shows. Contributors include Restaurant Chefs, Cookbook Authors and Foodies just like you.
Roast Leg of Lamb with Pesto Stuffing From Chef/Owner Paul McCormick Ebb Tide Restaurant, Dennisport "Serving the dining public for over 50 years"
Ingredients
1 cup dried basil	1/4 cup pine nuts
1/4 cup freshly-grated Parmesan	4 cloves garlic
2 T hot water (for pesto)	1/2 cup Bertolli^® Virgin Olive Oil (plus additional for brushing leg of lamb)
1 cup dried bread crumbs	1 1/2 to 2 pound leg of lamb, butterflied and well-trimmed
Sea Salt	Pepper
1 medium firm eggplant	4 ripe red tomatoes
4 onions, peeled
Method
Slice eggplant in half, lengthwise and slice crosswise into 1/2-inch slices, reserve. Slice tomato into !/2-inch slices, reserve. Preheat oven 425 degrees. Blend ingredients for pesto in a food processor until a paste forms. Mix with dried bread crumbs. Lay lamb flat side up and season with salt and pepper. Spread Pesto evenly over entire lamb, and roll up and tie with baking string. Season with salt and pepper. Place in roasting pan and brush with olive oil. Arrange eggplant and tomato slices around lamb. Place in four whole onions and brush them with olive oil. Roast lamb 15 minutes at 425 degrees to sear; reduce heat to 375 degrees and roast for 30 minutes more until instant-read thermometer registers 140 degrees. Wait 10 minutes for carving. Pair with Australian Shiraz.
Butternut Squash Soup From Chef/Owner Paul McCormick Ebb Tide Restaurant, Dennisport "Serving the dining public for over 50 years"
Ingredients
4 T unsalted butter	2 cups chopped onions
5 teas. curry powder (good quality)	3 pounds butternut squash
2 Macintosh Apples cored, peeled & chopped	3 cups chicken stock
1 cup pure apple juice
Method
Sauté onions and curry for 20 minutes until tender. Add stock, butternut squash and apples. Cook until all ingredients are tender, about 25 minutes. Puree in food processor until smooth. Add apple juice to desired consistency. If you wish, garnish with sour cream, chives or grated apples. (It is worth the small effort. Your taste buds will agree.) Note: Other traditional family recipes are available at the restaurant. Chase Avenue, Dennisport, MA Opened May thru October for dinner only

N'awlins Gumbo A flavorful blend of sausage, crawfish and chicken in a savory, spicy sauce
Ingredients
1/2 pound Andouille Sausage, diced (Kielbasa may be substituted)	1/2 pound cleaned crawfish (or substitute small shrimp)
4 boneless Chicken breasts, in 1-inch dice	1 1/2 quarts chicken stock
4 T oil, divided	1/4 cup flour
1 cup chopped onions	1 cup chopped celery
1 cup chopped green pepper	2 garlic cloves, minced
2 T chopped fresh parsley	2 Bay leaves
1/2 tsp dried thyme	1 T Louisiana hot sauce (Tabasco^® or similar)
1/4 tsp kosher salt	1/4 tsp black pepper
1/2 cup chopped green onions	Cooked white rice (1/4 cup per serving)
Method
Over medium-high heat, brown sausage in 2 tablespoons of oil in a medium-size stockpot, about 7 minutes. Remove with slotted spoon and reserve. Add chicken pieces and cook until golden brown, turning occasionally, about 10 minutes. Add stock, cover and cook until chicken is tender, about 15 minutes. Remove chicken, leaving liquid in pan. In a skillet over medium heat, mix remaining 2 tablespoons oil and flour, creating roux. Cook until roux is dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes until vegetables are tender. Add vegetables to liquid in stock pot along with Bay leaves, hot sauce, salt and pepper. Bring to boil, reduce heat and simmer, uncovered, about 30 minutes. Add crawfish (or shrimp), reserved chicken and sausage. Simmer 15 minutes. Serve over hot cooked rice. (Reprinted with permission from "Food With An Attitude.")
Chef's Barbecue Sauce A Basic Sauce For Beef, Pork or Chicken
Ingredients
1 stick butter	1 teaspoon salt
1 yellow onion, diced	2 T Hungarian Paprika
4 cloves garlic, chopped	1 whole tomato, seeded & diced
2 - 4 Jalapeño peppers, seeded & chopped	2 cups ketchup
4 T Worcestershire Sauce	1 12-ounce can beer
Juice of two lemons	1 1/2 T Old Bay^® seasoning
1/2 teaspoon coarsely-ground black pepper	1/4 cup dark brown sugar
1/4 cup molasses

Method
In a medium size stockpot, melt butter and sauté onions until tender, about 7 minutes. Add garlic and Jalapeños, cook until pepper is tender. Add remaining ingredients and bring to boil. Reduce heat and simmer one hour. Baste meats with sauce during final minutes of cooking to prevent burning. Serve warmed sauce at table. (Reprinted with permission from "Food With An Attitude.")

Braising Liquid Ingredients
4 quarts beef stock	3/4 cup red wine vinegar
1 T Hungarian paprika	1 T cayenne pepper flakes
1 1/2 T ground cumin	3 T Louisiana hot sauce (Tabasco^® or similar)
1 1/4 T garlic powder	1 T ground ginger
1 cup tomato paste	1/4 cup honey
1 T kosher salt
4 racks Baby Back ribs (about 1 1/4 pounds each)
Method
Combine all the braising liquid ingredients in a large stockpot. Stir well and bring to simmer over medium heat. Rinse four racks of Baby Back ribs with solution of 1 quart water and 1 cup white vinegar. Remove silverskin (if desired). Add ribs to stockpot and simmer, covered, until tender, about one hour. Remove ribs from stock pot and cool. Rub spice mixture over both sides of ribs, wrap in heavy-duty aluminum foil and refrigerate. (These can be prepared four days in advance.) Preheat oven to 400ºF and prepare barbecue for grilling. Coat ribs with 2 cups barbecue sauce and reseal foil. Bake for 15 to 20 minutes until thoroughly heated and remove from oven. Transfer ribs to the grill and cook 5 - 10 minutes until sauce is slightly charred. Serve immediately with sauce on side. (Reprinted with permission from "Food With An Attitude.")

Rattlesnake Ribs Here's A Rub And A Sauce To Turn Your Pork Ribs Into A Fire-Breathing Treat!
Sauce Ingredients
1 cup chili sauce	2 T prepared horseradish, drained
1 cup ketchup	3 T dry mustard
1/4 cup steak sauce	1 T Louisiana hot sauce (Tabasco^® or similar)
1 T Worcestershire sauce	1 T dark molasses
1 T pressed garlic	1 T Jalapeño salsa
1 T red wine vinegar
Method
Combine ingredients in mixing bowl, let rest one hour to combine flavors.

Rub Ingredients
1/4 cup garlic powder	1 T ground black pepper
1/2 cup Hungarian paprika	1/4 cup dry mustard
1/4 cup red wine vinegar	1/4 cup Worcestershire sauce
1/2 cup beer
Method
Combine all ingredients in non-reactive mixing bowl.

ROADHOUSE CAFE since 1981 Hyannis Cape Cod CHICKEN HOMARD ROADHOUSE CAFE 488 SOUTH ST. HYANNIS www.roadhousecafe.com
Ingredients
CHICKEN	LEMON HERB BUTTER
4 OZ CHICKEN BREASTS	2 OZ MELTED BUTTER
12 SLICES SWISS CHEESE	2 OZ FLOUR
1 LB LOBSTER MEAT	1/2 CUP OF WHITE WINE
4 MED EGGS	1 OZ LEMON JUICE
1 CUP OF LIGHT CREAM	1 TSP CHOPPED GARLIC
1 CUP OF FLOUR	2 TSP CHOPPED SHALLOTS
1 CUP OF ITALIAN SEASONED BREAD CRUMBS 1 CUP OF PANKO CRUMBS ( JAPANESE)	1 TBSP CHOPPED BASIL
This is a very special menu item available Roadhouse Cafe , South St. Hyannis, Cape Cod www.roadhousecafe.com	1 CUP HEAVY CREAM 1/2 CUP PARMESAN CHEESE 2 TBSP CHOPPED PARSLEY
PREPARATION / CHICKEN & SAUCE
CHICKEN TRIM FAT FROM CHICKEN AND POUND THIN BEING CAREFUL NOT TO TEAR CHICKEN . PLACE SKIN SIDE DOWN LAYER 3 SLICES SWISS CHEESE ON EACH PIECE OF CHICKEN. ADD 4 OZ CHOPPED LOBSTER MEAT ON EACH AND ROLL TIGHTLY FOLDING SIDES OVER AS YOU ROLL. REFRIGERATE FOR TWO HOURS . WHISK EGGS AND ADD CREAM SLOWLY. COMBINE ITALIAN BREAD CRUMBS AND PANKO CRUMBS. COAT CHICKEN IN FLOUR THEN EGGWASH THEN CRUMBS.. SPRAY EACH BREAST WITH CLARIFIED BUTTER UNTIL WELL COATED . BAKE AT 425 DEGREES IN PRE-HEATED OVEN FOR APPOROXIMATELY 20 MINUTES . SAUCE: MELT BUTTER IN SAUCE PAN. STIR IN FLOUR. COOK FOR 1 MINUTE THEN ADD WHITE WINE, LEMON JUICE, GARLIC , SHALLOTS, SALT AND PEPPER TO TASTE. COOK UNTIL MIXTURE STARTS TO THICKEN . ADD CREAM AND BASIL , SIMMER UNTIL SAUCE JUST STARTS TO BOIL . ADD PARMESAN CHEESE AND COOK 2 MNUTES MORE. ADD PARSLEY, POUR OVER CHICKEN AND ENJOY. CHEF , ROADHOUSE CAFE, HYANNIS. AUNT WINNIE'S IRISH SODA BREAD (Submitted by E.T. Ruane) 4 C Sifted Flour 4 tsp. Baking Powder 1 C Sugar 1 C Raisins 1/2 tsp Salt 1 tsp Caraway seed (optional) 2 Eggs 2C Milk 3 tsp. Wesson Oil (vegetable) Beat the eggs , milk and oil together with electric beater if available. Add all other ingredients together. Grease the pan well ( I use an 11 inch cast iron skillet and bake at 350 for 1 hour, test with knife through the center. If it comes out clean, it is done. My Aunt Winified , who was born in County Galway, Ireland left this recipe with me and I have passed it to all family members. E. Ruane, So. Yarmouth 03/08