"The torch of love is lit in the kitchen." French Proverb

Cooking in American Regional Cuisine - Maple-Soy Ozark Trout & Brussels Sprout with Mushrooms

 Maple-Soy Ozark Trout &   

Brussels Sprout with Mushrooms

MAPLE-SOY GLAZED

OZARK TROUT

Yield: 6

INGREDIENTS:

            4 ea                  Pan-dressed trout

            ½ tsp               Salt

            ¼ tsp               Ground black pepper

            1/3 cup                        All-purpose flour

            1 ½ tsp                        Butter

            1 tblsp             Vegetable oil

            ¼ cup              Maple syrup

            4 tsp                Soy sauce

            4 tsp                Sesame seeds

METHOD:

1.      Rinse the trout well in cold water.

2.      Combine the salt, pepper, and flour in a shallow pan.  Dredge the trout in flour and shake off any excess.

3.      Heat the butter and oil in a skillet over high heat until very hot.  Add the trout and reduce to medium-high heat.  Sauté without moving on the first side for about 4 minutes, or until the skin is golden brown.  Turn the fish once and finish cooking on the second side for another 3-4 minutes.

4.      Remove the trout from the skillet and keep warm.  Add the maple syrup and soy sauce to the pan.  Increase the heat to high and reduce the mixture until thickened, about 2 minutes.

5.      Return the trout to the skillet and turn to coat evenly with maple-soy glaze.

6.      Serve trout sprinkled with sesame seeds.

BRUSSEL SPROUTS WITH MUSHROOMS

Yield: 6

INGREDIENTS:

            24 oz               Brussels sprouts

            2 oz                 Bacon, diced

            4 oz                 Butter

            4 oz                 Onion, cut into small dice

            1 tsp                Garlic, minced

            6 oz                 Mushroom, quartered

            To taste           Salt and black pepper

           

METHOD:

1. Trim the bottom of the Brussels sprouts and score an X into the bottom of each one with a pairing knife.
2. Cook the Brussels sprouts in boiling water until tender in the center.  Shock.
3. Sauté the bacon over medium-high heat in sauté pan until it is crisp.
4. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions are translucent.
5. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
6. Cut the Brussels sprout in half and add to the onions and mushrooms.
7. Season to taste with salt and pepper and sauté until thoroughly heated.

Cooking in Global Cuisine - Shrimp Risotto and Cheese Manicotti

Cooking in Global Cuisine

MANICOTTI WITH RICOTTA FILLING (Italy)

and SAFFRON RISOTTO WITH SHRIMP (Italy) 

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

2.                 Add rice; stir until grains are coated with butter.

3.                 Add one-third of the stock, stir until rice absorbs liquid.

4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and sautéed                shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.  

MANICOTTI WITH RICOTTA FILLING (Italy)

Yield: 4 - 8

INGREDIENTS:

            1 ½ cup           Ricotta

            ¼ cup              Parsley, chopped

            ½ tsp               Salt

            1 ea                  Egg, slightly beaten

            8 ea                  Manicotti shells

            1 cup               Marinara sauce

            ½ cup              Shredded mozzarella cheese

            ¼ cup              Grated parmesan cheese

METHOD

1. Combine ricotta, parsley, salt, and egg; refrigerate.
2. Boil manicotti according to package directions.
3. Drain and cool in cold water.
4. Pour half of marinara sauce into 9” x 9” baking dish.
5. Stuffed drained manicotti with filling and place on sauce on dish.
6. Top with remaining marinara sauce.
7. Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
8. Bake in preheated 350 degree oven for 35 to 30 minutes.

HAM TETRAZENEE

Graden Family Farm est. 1872

This is from my families cookbook that my mother put together many years ago...  

My Grandmother made this every family holiday by request as my mother, aunts, and many others tried to make it but it never seemed to be as good as Grandma's.  One year, she had me come over when I was a teen and showed me how to make it.  I think that I have come pretty close to Grandma's and have shared this recipe with a few people and they have all loved it.

So I share this family secret with you all, enjoy!

HAM TETRAZENEE

(Grandma Graden)

1/4 cup finely chopped onion      

1/2 cup melted butter     

1/2 lb. fresh mushrooms sliced

1/3 cup flour                  

2 cups milk 2 cups half n half 

2 T. cooking cherry (optional)

1/4 tsp. salt          

dash of garlic salt & pepper        

3/4 shredded Parmesan cheese

1 (7 oz.) pkg. spaghetti cooked         

2 cups small thinly sliced cooked ham pieces

Directions:

Sauté onion in butter until transparent.  

Add mushrooms and cook until tender.  

Blend in flour.  

Stir in milk and half n half slowly, so it doesn't lump.  

Continue stirring until mixture is smooth and thickened.  

Add sherry, salts, and pepper.  

Mix together 1/2 cup shredded Parmesan, spaghetti in bottom of 2 qt. greased shallow baking dish.  

Cover with alternative layers of sauce and ham ending with sauce.  

Sprinkle with remaining cheese over top.  

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.  

Makes 6 to 8 servings or more.

(When doubling use a 2 lb. box.)

I dug this up and posted it last night cause a friend of mine that lives down in the Gulf was looking for something to make with some ham she had and needed to use.  Today she posted a pic of what she ended up with and I am going to share it here.  She ended up adding Peas to it and thought it was really good.  I am looking at it like my Chef Instructor would and thought what is it missing?  Some red, right!  I think some Red Bell Peppers, roast and diced into small dice would compliment it and provide the red it needs...

Picture compliments of Lisianna Emmett