Recipies Vol. #1:
Chef Ken's Specialty Roast Turkey
Ingredients:
* 1 turkeys, about 14 lb each
* 1/4 cup unsalted butter, melted
* 1-1/3 cups chicken stock
Instructions:
Preheat oven to temperature 325°F. Season inside of turkey cavity with salt and pepper to taste. Pat skin dry with paper towels. Brush turkey with melted butter. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per 1 lb, basting with chicken stock and brushing with butter every 25 minutes, until a meat thermometer registers 175°F when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled). Remove turkey from oven. Let turkey stand 20 minutes before carving.
(Serves 12)
Chef Ken's Lasagna
Ingredients:
* 3/4 lb. ground beef
* 3/4 lb. lean ground pork
* 1 large onion\cooked, chopped
* 2 cloves garlic, minced
* 3-1/3 cups canned tomatoes, with added purée
* 6 oz. tomato paste
* 1/2 cup dry red wine
* 2 tsps. Italian herb seasoning
* 1/4 tsp. crushed red pepper
* 1 lb. part-skim ricotta cheese
* 1/2 cup grated Parmesan cheese
* 2 eggs
* 1/4 cup parsley, chopped
* 12 no boil lasagne noodles
* 1 lb. fat-free mozzarella cheese, sliced
Instructions:
Cook first 4 ingredients in a large heavy pot over medium high heat about 7 minutes, stirring frequently to break up meat, until browned. Discard excess fat. Stir in tomatoes with purée and next 4 ingredients. Bring to a boil, stirring to break up tomatoes. Reduce heat to low and simmer, uncovered, about 45 minutes, until sauce is slightly thickened. Preheat oven to temperature 375°F. Combine ricotta cheese, next 3 ingredients and salt and pepper to taste in a large bowl. Cover bottom of a lightly oiled 9x13 inch baking dish with a thin layer of meat sauce. Arrange 4 lasagne noodles in dish. Spoon half of ricotta filling over noodles. Cover with half of mozzarella slices. Spread a third of meat sauce over cheese. Arrange another layer of 4 lasagne noodles in dish. Cover with remaining ricotta filling, remaining mozzarella, then half of remaining sauce. Add a final layer of noodles and top with remaining meat sauce. Cover with foil. Bake 30 minutes. Remove foil and bake another 15 minutes, until bubbling throughout. Let stand 10 minutes before serving.
(Serves 12)
Chef Ken's Beef Pochero
Ingredients
* 2 1/2 lbs stew beef, cut into cubes
* 1 small head of a cabbage quartered
* 1/4 kilo Chinese cabbage krinkley edged
* 2 medium sized potatoes quartered
* 5 plantains peeled and sliced in the middle
* 1 big can of pork and beans
* 1/2 cup tomato paste
* 2 cups water
* 1 small onion sliced
* 3 cloves garlic minced
* salt and pepper to taste
* i like to add a selection of hot peppers.
Directions
1. Start by frying the plantains.
2. fry until slightly golden brown.
3. Drain off the oil and set aside.
4. Saute the garlic and onions.
5. add in the beef.
6. Saute until it changes color.
7. Season with some salt and pepper.
8. Next add in the tomato paste and water.
9. Mix and let it boil.
10. Cover and simmer over low medium heat until beef is tender.
11. Once the beef is tender, add in the potatoes.
12. Let it simmer some more until the potatoes are cooked.
13. At this point you can add in the rest of the ingredients.
14. The veggies, pork and beans and plantains.
15. I usually just pile them in and cover for a few minutes allowing the veggies to wilt a bit.
16. Afterwards I gently mix them until their well incorporated into the sauce.
17. Serve with crunchy rolls or bread.
