Custom Classic Construction, Inc.
12 Peppers roasted and peeled
Sliced Cheese I used Colby Jack
1 tsp Baking Powder
2 large Eggs
1 cup Frying oil (I use Peanut)
Insert cheese slices into the peppers.
Beat egg whites until stiff with Baking powder,
in a separate bowl beat the yokes.
Pat chili dry, and once the oil is at temperature
Fold the yellow into the whites.
Dip each chili the egg mixture coating all sides. This is messy but worth it
Fry until golden about 5 mins per side
Drain on a towel
Keep them warm in the oven or eat right away
NO FAIL STUFFED YEAST BREAD (makes 2 loafs)
4 cups plus 2 tbsp Bread Flour or an Artisan flour
1/2 cup All Purpose Flour
3 1/2 tbsp Dried milk powder
1 1/2 tsp salt
1 tbsp Instant Yeast
1 cup Milk
1/2 cup Sugar
1/2 cup whipping cream
Warm the milk to 95-105 F
add sugar and the yeast stir and let the yeast activate for 5 -10 min
Whisk together the flour, milk powder and salt
In another bowl combine whipping cream and egg
Add the yeast mixture and mix well
Slowly add the the wet mixture to the dry ingredients with a spoon.
The resulting mixture will be lumpy.
In your mixer set up with dough hook.
Start on slow and increase to med speed.
Mix for about 12 -15 mins or until the dough becomes smooth and if dented with your finger it springs back.
NOTE: If kneading by hand let the dough rest for 20 -30 mins. This will absorb some moisture and make it easier to knead It still will be sticky for the first 5 -10 minutes of kneading.
In an oiled bowl coat the dough with oil and cover with a damp cloth or plastic wrap Place in a warm spot to rise to double in size.
Once the dough has doubled gently press with the heel of your palm to force some gas out.
Transfer to a worktop and knead quickly for 1-2 mins
It makes 2 loafs so you decide what you want to use the dough for. I have baked them as regular slicing bread, used it for pizza dough, monkey bread calzones or dinner rolls or as in the photo above I rolled each half out and made stuffed bread.
One savory and one sweet .
Pepperoni roasted red peppers and Fontina Cheese in one and a mixture of melted butter, sugar, cinnamon and raisins in the other.
Then put them in an oiled loaf pan covered to rise again to double the size
Preheat the oven to 350
Bake for 35 -45 mins
Remove from pans immediately and for a soft crust either brush the tops with melted butter or whipping cream.
SWEET RICOTTA PEAR WITH ROASTED WALNUTS AND FRESH FIGS
pears, peeled and sliced thin
6 fresh figs, halved
1/2 cup ricotta cheese
1/2 tsp vanilla extract (to taste)
2 tbsp honey (to taste)
1/2 cup walnuts
more honey to drizzle
Preheat oven to 375 degrees.
Line baking tray with parchment paper . Coat the sliced side of your figs with honey, Cook for 10 minutes.
In the meantime toss the walnuts in honey coating all sides evenly. Three minutes before the figs are done, add in the walnuts.
Remove both from the oven when done and remove from parchment paper immediately and set aside on a plate or in a bowl.
While they are baking, pulse the ricotta cheese, honey and vanilla until whipped.
Arrange your pear slices on a plate.
Top with sweetened ricotta, walnuts and figs Drizzle with honey.
ST. PATTY'S DAY BROWNIES
**You can use a brownie mix
and skip down to the filling
1 stick of butter
1 cup granulated sugar
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt
Preheat oven to 350 degrees
F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set
In a medium bowl, combine
the flour, cocoa and salt. Set aside.
butter,add the sugar, stirring well to combine. Whisk in
vanilla and eggs.
Add dry ingredients to the
wet ingredients and mix well.
into the prepared pan and bake for 32-35 minutes.
2 1/2 cups powdered sugar
3 T butter, softened
3 T heavy whipping cream
2 oz cream cheese
1/8 -1/4 tsp mint extract
2-4 drops green food
coloring if desired
In a large bowl combine all
ingredients and whip until everything is well incorporated.
Continue mixing on medium-high speed until light and fluffy. Spread on
cooled brownies, refrigerate 1 hour or until set.
1/3 cup heavy whipping
1 1/3 cups (8 oz) good
quality semi sweet chocolate
1/3 cup butter
Heat ganache ingredients
over medium heat stirring constantly. When
chocolate is melted and everything is combined, set aside to cool about 10
minutes. When still slightly warm,
pour over the cooled filling spreading evenly.
Return the pan to the refrigerator.
To serve allow to sit at
room temperature about 10-15 minutes. Cut
into bars and ENJOY!
Barley or Farro
small onion, chopped
cups sliced fresh mushrooms ( canned mushrooms
drained works )
cup slivered almonds,
(sometimes I toast them first)
envelope onion soup mix
tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
to 3-1/2 cups Chicken or Vegetable broth
In a skillet saute barley, mushrooms and onion in butter
uncovered, at 350° for 1-1/4 hours
Mario G's Moms Eggplant recipe
Small eggplants Cut lengthwise Bake at 325 until soft
the meat out and chop
chopped Egg plant
or moistened bread crumbs
Grated Romano Cheese
pork, bread, Romano Cheese and eggplant
and pepper to taste.
preheat 325 degree oven
Sauce on bottom of baking dish
stuffed eggplant RIGHT side up
more sauce on top.
Mozzarella or any Italian cheese
until cheese is melted and bubbly Brown
1 1/2 pounds large shrimp (16/20 count), peeled and deveined
Spicy Tartar Sauce:
Blend all ingredients together in a bowl. Cover and refrigerate at least 3 hours
3/4 cup mayonnaise
5 tablespoons dill pickles. finely chopped
3 tablespoons green onions, finely chopped
3 tablespoons lemon juice
2 tablespoons whole grain mustard
1/3 teaspoon dried dill
1 teaspoon Worcestershire sauce
1-1/2teaspoon Hot sauce
1/2 teaspoon each sea salt and freshly ground black pepper
In a bowl whisk together
1 1/4 cups flour
1 cup yellow cornmeal
1 tablespoon granulated garlic powder
1 tablespoon granulated onion powder
1 teaspoon sea, Kosher or other salt
1 teaspoon freshly ground black pepper
3/4 teaspoon cayenne
In another small bowl, whisk together eggs and milk.
4 tablespoons heavy cream
Peanut oil for frying
4 Crusty French or Italian rolls. Slice, butter and grill rolls in a non-stick skillet
Finely shredded lettuce
Sliced tomatoes splashed with a bit of hot sauce and a sprinkling of sea salt
Heat 1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F.
Dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely.
Fry the shrimp until golden and crispy, about 2-4 minutes.
Remove from oil and drain on paper towels.
Slather both cut sides of bread or rolls with tartar sauce.
Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce.
SPAGHETTI SQUASH PARMESAN
3 Tbsp minced garlic
1 tps olive oil
6 oz chopped spinach
1/2 cup heavy cream
2 Tbsp cream cheese
1/2 cup Romano
salt and pepper to taste
Preheat the over to 350F
Cut the spaghetti squash lengthwise and remove the seeds Then Rub some oil on each cut side of the squash and place cut side down in a lipped pan.
Pierce the skin a few times
Roast in the oven for about 40 minutes or if you are in a hurry cover with plastic wrap and microwave I check it every 8 minutes. It is done if the fork slides in with ease.
While the squash is roasting drizzle of olive oil to a skillet on Med High
saute the garlic until fragrant
melt the cream cheese in the pan
Add the heavy cream and reduce the sauce for a few minutes
Then add the chopped spinach, salt and pepper and the Romano cheese stir well
When the squash is done turn it over and with a fork pull it away from the edges
Pour the sauce on and combine gently
Top with the mozzarella and bake for 20 minutes
Turn the broiler on and brown the top just a little
STUFFED ACORN SQUASH
Squash cut scoop out the seeds and stringy stuff
1/2 cup quinoa
1 Tab garam marsala
2 cups of chicken broth
1/2 pound of loose breakfast sausage or Italian sausage
1 red bell pepper diced
1/2 sweet onion
Preheat oven to 400 F (204 C)
Boil quinoa in chicken broth for 15 minutes.
Add red pepper and onion to the cooked sausage until the onions become transparent and sweet.
Add the Garam marsala pour in the quinoa and chicken broth reduce by a third
Place Squash in a baking pan Fill with the mixture Sprinkle with brown sugar Pour the remaining liquid into the pan.
Bake 1 hour basting a few times with the liquid.
CAPTAIN'S CUT BAKED COD
thick piece of cod.
cup bread crumbs
clove of garlic, minced
tablespoons grated Romano cheese
tablespoons melted butter
cup white wine
oven to 350 degrees.
a glass baking dish.
cod pieces in dish and pour wine over them.
bread crumbs, minced garlic, cheese and melted butter.
Sprinkle crumbs on top of fish.
for 35-30 or until fish flakes easily in the middle
(Mock) Mac and Cheese
1 large head of Cauliflower cut into to bite size pieces
1/2 sleeve of Saltine Crackers Crushed in your hands (some bigger pieces are good)
1 cup Sour Cream
12 ozs of Grated Cheeses We like any combination of Fontina, Extra Sharp Cheddar, Monterey Jack,Provolone and or Gruyere
1 TSP of Mustard
1/2 cup Heavy Cream ( Milk or pasta water can be substituted )
Salt and Pepper to taste
Combine 1 Tab of melted butter with 1/3 cup of bread crumbs
Steam cauliflower till fork tender Do not overcook or it will be mushy
Combine the ingredients
Pour into a casserole dish
Sprinkle on the topping
Bake uncovered at 350 until bubbly and the breadcrumbs start to brown 20 mins or so
1 Large Eggplant
1-3.4 cups of crushed Ritz Crackers
1 1/2 cup shredded Cheese ( I use a combination of Cheddar Monterey Jack and Fontina)
1 stick of Butter ( I use only 1/2 a stick)
2/3 cup milk
sea salt, black pepper and cayenne
Pre -heat oven to 350 degrees F ( 176.7 degrees Celsius )
Peel, Dice and boil eggplant until fork tender.
Drain well and season with sea salt, black pepper and cayenne to taste
Melt butter and mix with the crumbled crackers and shredded cheeses I set a third aside. (The original recipe says divide in half)
Mix together the cooked eggplant, milk.2/3rd of the cracker/cheese mixture
Pour into a greased casserole dish ( I do Not grease the dish It has plenty of butter)
Top with the remaining cracker/cheese mixture
Bake uncovered until golden brown about 25-30 minutes
1 - 9" pie shell baked (I stopped using the crust for this dish)
6 tomatoes sliced thin
1 onion sliced
1 Tab butter
1/2 cup Mayonnaise
1/3 cup grated Romano Cheese
1/3 cup Mozzarella Cheese
Fresh Ground pepper to taste
10 Fresh Basil leaves sliced thinly
Preheat oven to 350 degrees F (176.7 degrees C)
Saute the onion in the butter on medium low heat until translucent and soft
Place them in the bottom of the pie pan ( or on top of the cooked shell if you are using a pie crust)
Place the sliced tomatoes in layers on the onions.
Top with lots of ground black pepper
In a medium bowl mix the cheeses, Mayonnaise and basil Spread this evenly over the tomatoes
Bake for 20 -25 minutes until golden brown.
Since I do NOT use a pie crust any more I drain off the liquid before serving. (The pie crust absorbs the liquid).
2 cups cauliflower florets
1 large egg
½ cup onion, minced
½ cup cheddar cheese, shredded
¼ cup Romano cheese
¼ cup breadcrumbs (I use Panko)
¼ minced parsley
salt and pepper to taste
cooking spray or oil
Preheat oven to 375°F.
Steam cauliflower in hot water for 3-5 minutes or until soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
Place on the cookie sheet ½ inch apart and bake for about 30 minutes, turning every 10 minutes through cooking until golden.
Sweet and Spicy Cucumber Slices
lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)
teaspoons kosher salt (if using table salt, use only 1 teaspoon)
cup rice vinegar, seasoned or regular
tsp red pepper flakes (optional if you don't want any heat.)
tablespoons minced red onion
cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss
well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they
drain if you remember. While cucumber slices are draining, prepare marinade.
vinegar, water, sugar and red pepper in a small saucepan; bring to a boil.
Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some
reason you boil for too long, just add a little water until you have 1/3 C.
Remove reduction from heat and add onion. Let mixture cool to room temp.
cucumbers are done resting, pat them dry with a few paper towels and then
combine with the vinegar reduction. Chill for at least a few hours before
serving. They improve with time!
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