"Stuffed" Couples Night - Monica Bell and Hollie Andrus

Stuffed Peppers (click here for link)

Stuffed Pork Chops - Hollie Andrus

Red Onion Salad Dressing

¼ - ½ c. chopped red onion

½ c. red wine vinegar

1 tsp. salt

1 c. sugar

1 c. oil

Liquify red onion and red wine vinegar in food processor.  Add salt and sugar and blend well.  Slowly add oil and blend well.  

Poppy Seed Dressing

½ c. sugar

1/3 c. lemon juice

2 tsp. chopped green onion

½ tsp. salt

1 T. poppy seeds

1 tsp. dry mustard

2/3 c. vegetable oil

Mix dry ingredients well.  Add lemon juice and blend well.  Slowly add vegetable oil.  Blend well.

Salad

1 head Romaine

1 c. Swiss Cheese, cubed

1 c. cashews/cashew pieces

¼ c. craisins

1 apple, chopped

Stuffed Pork Chops

1 ½ c. diced butternut squash

1 c. diced celery

1 c. diced Granny Smith apple

6 T. olive oil

Kosher Salt & fresh ground pepper, to taste

1 Large Shallot, finely diced

1 ½ tsp. minced garlic

2 tsp. chopped fresh thyme

1 ¼ c. toasted bread crumbs

4 double-cut bone-in pork loin chops (I substituted the boneless chops from Costco—the only important thing is thickness—about 1 ½ inches thick)

In large bowl, stir together butternut squash, celery, apple, 2 T. oil, salt and pepper.  In large braising pan/skillet over medium-high heat, warm 2 T. oil.  Ad shallot; cook, stirring until softened, about 1 minute.  Add garlic and thyme; cook, stirring frequently, about 10 seconds.  Add squash mixture; cook until just softened, about 7 minutes.  Season with salt and pepper.  Let cool.  Stir in bread crumbs.

Season pork chops with salt and pepper.  Insert sharp knife into side of chop, making long slit along curve all the way to the bone.  Wiggle knife to form large pocket.  Pack stuffing into each chop.  Brown chops on grill at medium-high heat for 3-4 minutes per side.  Place chops in roasting pan (coated with oil) and roast in oven 20 minutes.

Sauce: (I didn’t do this because I couldn’t find any demi-glace)

1 yellow onion, cut into ½” dice

1 Granny Smith apple, peeled, cored, and cut into ½” dice

1 T. flour

2 T. chicken demi-glace

1 ½ c. water

3 tsp. chicken stock concentrate

1 T. apple cider vinegar

In small sauce pan over medium-high heat, warm 1 T. oil.  Add onion and apple; cook until softened, about 7-8 minutes.  Add flour and cook, stirring, 1-2 minutes.  Add demi-glace, water, stock concentrate; bring to a simmer.  Cook until sauce thickens, about 2-3 minutes.  Stir in vinegar.  Transfer to blender (or use immersion blender) to puree sauce.  Drizzle on pork chops.

Lion House Rolls

2 c. warm water

2/3 c. dry milk

2 T. yeast

¼ c. sugar

2 tsp. salt

2/3 c. unsalted butter, softened (about ¾ stick of butter)

1 egg

5-5 ½ c. flour, sifted

Whisk warm water and dry milk till frothy.  Add yeast and whisk some more.  Change mixer attachment from whisk to “paddle” (not the bread hook).  Add sugar, salt, butter, egg, and 2 c. flour.  Blend till smooth.  Add 1 c. flour, blend.  Add 1 c. flour, blend.  Add ½ c. flour, blend (dough should be tough for mixer to spin).  

Have remaining 1 c. flour on counter.  Dump dough from bowl to counter and continue to knead flour into dough until the dough is soft but not sticky.  Put dough in bowl coated lightly coated with vegetable oil.  Twirl dough around so it is coated with vegetable oil.  Cover in plastic and let rise till double in size (about 1 or 1 ½ hours).

To form rolls:  Roll dough on floured surface in a long, rectangular shape—not too thin, not too thick.  Once you’ve rolled it to desired length, thickness, gently lift dough so it “relaxes” (this keeps your rolls from shrinking when you shape them).  

Melt remaining butter and spread on dough with pastry brush.  Using a pizza cutter, cut off rough edges to have a clean rectangle.  Cut the rectangle in half length-wise then cut strips about 3” long.  You’ll have lots of little rectangles.  Roll up the rectangle and place on parchment paper on cookie sheet.  Once all rolls are formed, coat rolls with butter and cover in plastic.

Preheat oven to 375.  Remove plastic and bake rolls till golden brown.  About 13-15 minutes.  Coat with butter after removing from oven.  Serve.

Baked Risotto with Asparagus

3 T. olive oil

2 leeks, white and light green portions, halved, rinsed well, and thinly sliced

4 garlic cloves, minced

1 tsp. chopped fresh thyme

Kosher salt and fresh ground pepper, to taste

1 ½ c. Arborio or Carnaroli rice

½ c. dry white wine (I used cooking wine)

4 ¼ c. chicken broth

1 ½ lb. asparagus, tough ends trimmed

½ c. grated Parmigiano-Reggiano cheese

3 T. cold unsalted butter, cut into 6 pieces

In a 3 1/2-quart dutch oven over medium heat, warm 2 T. oil.  Add leeks and cook, stirring occasionally, until soft, about 8 minutes.  Add garlic, thyme, and salt and cook for 1 minute.  Add rice and cook, stirring occasionally, until lightly toasted, 2-3 minutes.  Add wine and cook for 1 minute.  Stir in 3 c. of broth, increase the heat to medium-high and bring to a simmer.

Cover the pot, transfer to the oven and bake, stirring once 1/2-way through, until the rice is tender and liquid is absorbed.  About 25-30 minutes.

Coat asparagus with remaining oil and season with salt and pepper.  Preheat skillet over medium-high heat.  Grill the asparagus, turning occasionally, until tender, 7-8 minutes.  Cut the asparagus on the bias into 2-inch lengths.

Stir the remaining 1 ¼ c. broth into the risotto.  Then stir in the cheese, butter, asparagus, salt and pepper.  Serve immediately.

Strawberry Truffle

1 angel food cake (I used a mix), torn into bite-size pieces

1-2 lb. strawberries, cleaned, hulled, and sliced

1 small Cool Whip

2 pkg. cream cheese, softened

1 cup sour cream

2 c. powdered sugar

1/4 tsp. almond extract

Blend well cream cheese, sour cream, powdered sugar, almond extract.  Fold in cool whip.  Alternate layers of angel food cake, strawberries, and cream-finishing with cream on top.  Keep refrigerated.

BBQ - Hollie Andrus

Appetizers

Bagna Calda

1 ½ c. peeled garlic cloves

1 ½ c. extra virgin olive oil

2 oz. butter

1 can (2 oz.) anchovies—I omitted these

Place all ingredients in oven casserole and cover.  Bake @ 275 for 1 ½ hours—till cloves are soft.

Corn-stuffed Zucchini Blossoms (from tastingtable.com)

2 ears fresh corn 1 c. whole-milk ricotta cheese

¼ c. fresh basil, thinly sliced 1 egg 

1 egg yolk 2-3 T. cornmeal

Salt and Pepper, to taste 16 zucchini blossoms

Cook corn in boiling water till tender (about 7 minutes).  Let cool then cut kernels from cob.  Combine well corn, ricotta cheese, and basil.  In separate bowl, whisk egg and egg yolk.  In another bowl (or pie tin), mix cornmeal and salt/pepper.

Gently open zucchini blossom and add cheese/corn mixture, about 2 tsp. depending on size of blossom.  Twist tips of blossom leaves to close.  Using pastry brush, coat blossom with egg mixture then roll in cornmeal.  Place in 9 x 13 pan.  

Cook uncovered @ 400 degrees for about 20 minutes—until cornmeal is lightly browned.

Main Course

Grandpa AK’s Marinade 

3 cloves garlic, minced ¼ c. red wine vinegar

2 T. onion, minced ¾ c. vegetable oil

2 tsp. Thyme 3 T. lemon juice

1 tsp. Marjoram ¼ c. peppercorns

2 bay leaves, crushed 2 T. course ground pepper, to taste

Sprinkle meat tenderizer on flank steak and sporadically pierce steak with a fork.  Put in Ziploc with marinade for 18-24 hours.  Turn occasionally.  Grill/sear on each side for 3 minutes @ 450+. Then lower grill temp to 350.  Continue grilling for another 6-7 minutes, flip, and grill for another 6-7 minutes.  Let sit on cutting board for 5 minutes.  Then slice perpendicular to grain of meat.

Grilled Baby Potatoes

8 baby or fingerling potatoes, each at least 1 ½ to 2 inches long

1 T. salt 2 oz. pancetta, diced

2 tsp. olive oil 2 cloves garlic, minced

1 tsp. fresh rosemary, minced 2-3 T. milk

¾ c. grated Tillamook Sharp Cheddar cheese Salt, Pepper to taste

2 tsp. fresh chives, minced

Place potatoes in water.  Add salt and bring to boil.  Cook till tender, careful not to crack the skin, about 10-15 minutes.  Drain and cool to lukewarm.

Sauté pancetta in olive oil over medium heat till crisp.  Remove with a slotted spoon and drain on a paper towel.  Remove all but 2 tsp. of oil from pan; add the garlic and sauté until softened but not brown.  Add rosemary and continue to cook about 2 minutes.  

Cut potatoes in half and gently scoop out the centers.  Place centers in small bowl; add 2 T. milk; and, mash with fork.  Add more milk if needed to make creamy.  Stir in pancetta, garlic, rosemary, and cheese.  Season to taste with salt and pepper.  Stuff the cheese mixture into the potato skins.  

Place stuffed potatoes on a small-holed grill rack (I used a pie pan with holes poked in it).  Grill for about 8 minutes on medium heat—until skins are crisp and filling is warm. 

Savory Southwest Bread Pudding

2 c. corn kernels, fresh or frozen 2 tsp. olive oil

1 ¼ tsp. salt, divided 2 T. butter

1 ¼ c. chopped onion 2 tsp. garlic, minced

2 ½ tsp. ground cumin ½ tsp. fresh ground black pepper

2 c. cream 5 large eggs

2 tsp. Tabasco sauce 2 T. fresh lime juice

½ c. diced green chiles 1 c. grated Tillamook Pepper Jack cheese

1 c. grated Tillamook Sharp Cheddar

8 c. ¾-inch cubed day-old French bread (I use 4 loaves from a 6-loaf pack of demi-baguettes @ Costco)

Preheat oven to 400.  Place corn on a baking sheet, drizzle with olive oil and ½ tsp. salt.  Roast for 15 minutes, or until kernels begin to brown.  Let cool.

Melt butter in skillet.  Sauté onion til soft.  Add garlic and cook 3 more minutes.  Stir in cumin, ½ tsp. salt and pepper.  Let cool.

Whisk cream and eggs in large bowl.  Add Tabasco, lime juice, green chiles, remaining salt.  Stir in corn and onion.  Add bread cubes and mix until all ingredients are evenly distributed.  Mix in the cheese.

Place in buttered ramekins, muffin cups, or 9 x 13 casserole pans—just depends on how you want to serve it.  Bake at 375 degrees for 25-30 minutes—till golden brown.

This reheats well @ 400 degrees or in the microwave.

Squash

Cube squash, sprinkle McCormick’s Mesquite Chicken seasoning.  Sauté in olive oil on medium high heat.  

Dessert

Pie Crust (for a single pie crust)

1 1/3 c. all-purpose flour 1 T. sugar (optional, omit for a savory pie)

¼ tsp. salt 5 T. cold unsalted butter

3 T. cold vegetable shortening 4 T. ice water

With electric mixer, using the paddle attachment:  Mix flour, sugar, and salt on low speed till blended.  Add butter and shortening and continue mixing until dough forms large, course crumbs.  Add ice water 1 T. at a time until mixture begins to hold together.  Do not let it form a ball.  Transfer dough to lightly-floured work surface.  Wrap tightly in plastic wrap and chill in fridge.  Roll and form pie shell as desired.  Bake @ 375 for 20-25 minutes—until light brown.

Peach Pie Filling

2 c. boiling water

½ c. cold water 2 ½ c. sugar

¾ c. cornstarch 1 small package peach jello

¼ c. lemon juice Fresh peaches (4-6 depending on size and size of pie shell)

Blanche and peel peaches, careful not to cook peaches (put in cold water if needed).  Cool and slice.

Make a paste with the ½ c. cold water, sugar, and cornstarch.  Add to boiling water.  Stir constantly till mixture is very thick.  Add jello and stir for 1 more minute.

Remove from heat and add lemon juice.   Let cool and allow to set a bit.  Then either (1) Add sliced peaches and stir well, then pour into baked pie shell or (2) place peach slices in baked pie shell and pour jello mixture over.  Either way, chill in fridge to finish setting pie.

French Silk Pie

1 c. heavy cream 3 large eggs

¾ c. sugar 2 T. Water

1 T. vanilla 1 stick unsalted butter, cut into ½-inch pieces, softened

8 oz. bittersweet chocolate, melted & cooled (the magazine recommends Ghiradelli 60% Bittersweet Chocolate baking bars; recipe would take 2 whole bars)

Whisk cream till stiff peaks are formed.  Transfer to small bowl and refrigerate.

Melt chocolate in double boiler and cool.  

Combine eggs, sugar, and water in large, heatproof bowl set over bottom pan of double-boiler.  Don’t let the bowl touch the water.  Beat egg mixture on medium heat till it thickens and registers 160 degrees (about 7-10 minutes).  Remove from heat and continue to beat until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cooled egg mixture.  Then beat in butter, a few pieces at time, until well combined.  Fold in whipped cream until no streaks remain.  Scrape filling into pie shell and refrigerate until set—at least 3 hours.  Can also pour into ramekins if you just want to serve the custard part.  

Whipped Cream

1 ½ c. heavy cream, chilled

1 ½ tsp. sugar

½ tsp. vanilla

Add cream, sugar, vanilla to chilled bowl.  Beat on low till small bubbles form, then increase speed to medium and beat until beaters leave a trail.  Increase speed to high and continue beating till stiff peaks form.