Recipes by their Ingredients


  • Aioli

    (makes 3-4 cups)
    1½ heads of garlic (about 14 cloves)
    5 eggs
    3 tblsp Dijon Mustard
    1 cup lemon juice
    about 1-2 cups salad oil

    NOTES: Excellent as a side for roasted potatos or as a dip for fried calamari!


    In a food processor, process the garlic until finely minced.

    Add in the eggs, mustard and lemon juice and process until blended.

    Now, slowly, in a very thin stream, add the salad oil into the processor while it is on.

    Once the aioli begins to come together (emulsify) you are finished.

    Keeps up to a week, refrigerated and covered.


  • Bread Pudding (New Orleans's Style)

    Bread Pudding (New Orlean's Style)
    Bread Pudding (New Orleans's Style)
    (Serves 12)
    2 loaves, Stale french bread
    ¼ lb butter
    ¼ cup brown sugar
    1¼ cup white sugar
    3 eggs beaten
    ¼ lb raisins
    1 can crushed pineapple, 8 ozs
    1 can evaporated milk
    3 tblsp vanilla
    ½ tsp nutmeg
    ½ tsp cinnamon


    Pre-heat the oven to 350° F.

    Melt the butter, and set aside, tear bread into chunks, douse with water, then squeeze the water out.

    Mix all the ingredients together.

    Grease a 9" x 5" or similarly sized baking dish with butter.

    Spread the mix evenly into the dish. Place in the center of the oven, for 40-45 minutes.

    Serve with Bourbon or Rum sauce. (¼ cup liquor, ¼ cup sugar, ¼ lb butter all melted together in a blissful-scintillating way!)


  • Latkes

    (Serves 4-6)

    2 medium russet potatoes (or 3-4 white potatoes), peeled and shredded
    ½ yellow onion, shredded
    3 tblsp matzo meal
    1 egg
    black pepper to taste
    ½ to ¾ cup vegetable oil
    OPTIONAL: ¼ cup sour cream


    Shred the onion first, once shredded squeeze the liquid out using your hands or a sieve.

    Now shred the potatoes while you can squeeze some excessive juice from the potatoes do not squeeze them all out of juice, you want some to stay with the potatoes.

    Mix the onion, potato, egg, salt, pepper and matzo meal together.

    Heat up a medium fry pan to medium add the oil and bring to temperature.

    Add about 4 ounces of the latke batter to the fry pan in even, thin pancakes. Fry until golden on both sides, about 1-2 minutes.

    Set them on paper towel to drain the excess oil, serve with a dollop of sour cream and a sprinkling of chives or parsley.


  • Pastry Dough

    Pastry Dough
    Pastry Dough
    (Makes 1 pie shell)
    1½ cups flour
    5½ tblsp butter, cold, in ½ inch bits
    2 tblsp lard or shortening
    1 whole egg
    3 - 6 tblsp water
    NOTES: Can be used for both sweet and savory pies or tarts.


    Sift the flour into a mixing bowl and cut in the butter and shortening/lard.

    Mix together the egg and water and gradually stir it into the butter/flour mixture, until a solid mass forms, adding more water if necessary.

    Shape the dough into a ball. Knead for several seconds, then wrap in plastic or wax paper and refrigerate for an hour.

    If the dough is to be pre-baked, roll out first, line the pie pan with it, prick all over with a fork and return to chill for another hour before using. This helps to prevent the pastry case from shrinking during pre-baking.


  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses


    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Stuffed Mushrooms

    Stuffed Mushrooms
    28 Fresh Button Mushrooms (Not bigger then a .25)
    1/3 lb. Ground Pork
    6 leaves fresh sage (about 2½ tsp)
    2 tblsp fresh or dried parsley
    2 green onions, minced fine
    4 cloves garlic (minced)
    1 tsp Tony Chacheres Creole Seasoning
    fresh ground pepper
    1 tsp salt
    1 red jalapeno (stemmed and seeded)
    6 oz. Havarti w/Dill Cheese (tiny diced)
    splash of liquor (I used some Madeira)
    1 egg
    ¼ - 1/3 cup bread crumbs
    1 tblsp butter
    1 tblsp olive oil

    NOTES: This is a great experimental ground for just about anything mixed together into your mushroom! Try omitting the sausage and sauteing some celery, root vegetables and spinach!


    Snap/Pull the stems out of the mushroom heads and set aside.
    Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
    [A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.
    I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]

    Now chop, very finely the stems and top pieces. Set aside
    Assuming all the other ingredients are prepped... Brown the pork with some Tony Chacheres Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

    Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chacheres Cajun Spice.
    Saute this mix for 2-3 minutes and then add the other spices (sage, parsley), saute for another 2 minutes, then add a splash of liquor. Mix well and toss in with the ground cooked pork.

    Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

    Pre-heat the oven to 350 degrees.

    Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
    Place in center of the oven and heat for 20 minutes.

    Yum! Best enjoyed within ten minutes of exiting the oven!