Crab & Artichoke Dip

I put this together in less than 10 minutes, it was so easy and taste soooooo good! My dinner guest was so impressed, as well as my co-workers two days later. I got this one from another big chain restaurant that shall remain nameless, and it was so much better. The only thing I done different was doubled the recipe because I had a pound of crabmeat, however I didn’t double the artichoke portion. I also added about ½ tbsp more of Old bay, and a few more dashes of Tabasco and Worcestershire sauce. I also used Romano cheese instead of Parmesan, because that’s all I had, and a little bit of red bell pepper for more flavor and color. I think this is it! I’m so excited; I’ll definitely try it again, thinking about adding it to the tasting menu as well. If you think you have a better recipe, please post it, or send it to me, I’d love to try it!

1 tbsp

Butter

1/2 cup

Finely minced onion

1 tbsp

Finely minced Red Pepper

2

8 oz. packages cream cheese

1 tsp

Worcestershire sauce

1 tsp

Horseradish sauce

1/2 tsp

Old Bay seasoning

5 dashes

Tabasco sauce

1

14 oz. can artichoke hearts

1/2 lb.

Crab meat, cartilage removed

1/4 cup

Parmesan cheese

1. In a saucepot sauté the onions and red peppers in the butter until they are soft but not brown.2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.3. Fold in the artichokes and crabmeat.4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.5. Sprinkle the Parmesan evenly over the top.6. Bake in a 400ºF oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.

--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Mini Sausage Quiches

My friend and I had a very interesting conversation about quiche. From what I’ve seen in the past, quiche was just a pie crust, filled with eggs, milk, and any other ingredients you wanted to throw in there, and baked. This is essentially what it is. She said someone taught her how to make it years ago, it was this long drawn out process, and the woman used cream cheese, and some other ingredients. I was wondering what she was talking about, but thought it sounded rich and delicious, and now I have Quiche on the brain, I gotta have some. I’ve recently been on a hunt for a rich quiche recipe, and I think I’ve got it! This one is awesome, because they’re mini’s, that’s when you can eat double the portions, because they’re so small (lol!). This will also be a very sophisticated Hors d’ oeuvre to serve at your brunch or dinner party, quiche is very versatile. I think you’re going to like these (wish you could see the picture). When you try it, be sure to let us know how it turns out, and if you made any modifications.



½ c butter or margarine, softened

3 oz cream cheese, softened

1 c all-purpose flour

½ pound loose Italian Sausage

1 c Swiss cheese, shredded

1 tbs snipped fresh chives

2 eggs

1 c half-and-half

¼ tsp salt

Dash cayenne pepper



1. Beat butter and cream cheese in a medium bowl until creamy. Blend in flour; refrigerate 1 hour. Roll in 24 (1-inch) balls; press each into ungreased mini-muffin cup to form pastry shell. Preheat oven to 375ºF.

2. To prepare filling, crumble sausage into a small skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings.

3. Sprinkle evenly into pastry shells in muffin cups; sprinkle with Swiss cheese and chives.

4. Whisk eggs, half-and-half, salt and cayenne until blended; pour into pastry shells.

5. Bake 20-30 minutes or until set. Remove from pans. Serve hot. Refrigerate leftovers.

Tip: Pour mixture into 12 standard 2 ½ inch muffin cups to make larger individual quiches. Serve for breakfast.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Chicken Empanadas

I love me some empanadas! I love me some bread, crust, dough, anything that uses flour. Carbs are our friend (lol), in moderation. I don’t know why, but I love bread, I can survive off of bread alone. So this little treat is right up my alley. A friend of mine used this recipe for her Christmas party, and she said everyone loved them. I made some spicy beef empanadas last year, and made it with homemade pie dough, and that recipe said to fry them, they were delicious. There are pictures of them in the photo gallery on my website. These are perfect appetizers for parties, they hold well on the buffet station, and they’re eloquent enough to be tray passed. You can do some nice designs in the dough to make them more fancy. They actually can be made in advance and froze; they go directly from the freezer to the oven with no problem. Try it and let us know how it comes out!



Yield 20 each



1 Box (15 oz) refrigerated piecrusts (two 11 inch rounds)

4 oz cream cheese

2 tbs Fresh cilantro, finely chopped

2 tbs Salsa

½ tsp ground cumin

½ tsp salt

¼ tsp garlic powder

1 c finely chopped cooked chicken

1 egg, beaten

Additional Salsa



1. Remove piecrust pouches from box; let stand at room temperature 15 to 20 minutes.

2. Heat cream cheese in a small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, cumin, salt and garlic powder; stir until smooth. Stir in chicken; remove from heat.

3. Preheat oven to 425ºF. Line 2 baking sheets with foil. Unfold piecrusts; remove plastic film. Roll out slightly on a lightly floured surface. Cut crusts into 3-inch rounds using a biscuit cutter. Reroll piecrust scraps and cut enough additional to equal 20 rounds.

4. Place about 2 tsp of chicken mixture in the center of each round. Brush edges lightly with water. Pull one side of the dough over filling to form half circle; pinch edges to seal.

5. Place 10 empanadas on each prepared baking sheet; brush lightly with egg. Bake 16-18 minutes or until lightly browned. Serve with salsa.



Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5, baking 18 to 20 minutes.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Creamy Chicken Ravioli

was going through a true Italian cookbook today, trying to find some new ideas. Those who know me know that Italian food is my favorite. I’ve never made authentic Italian food that hasn’t been “Americanized”, but these recipes are the real deal. It includes lots of pasta and rich sauces. The one thing that intrigued me about Italian food is when a friend told me a story about her trips to Italy, and how all they use is fresh ingredients. They go to the market everyday to buy ingredients for the meals for the day. They spend hours at dinnertime, not like American’s we sit down for 20-30 minutes at the most. They have barrels of the table wines, and you bring your jug and fill it up daily. That sounds so quaint and simple. I’m sure it’s like that in tiny little villages, where everyone smells like olives, because they eat so much olive oil. Sorry, I was watching Under the Tuscan Sun a few days ago and got a little caught up (lol). Italy is number one on my list of places to visit. Any place that’s so passionate about their food is fine with me. Try this simple but yet rich ravioli dish and tell me what you think!



Yields 4



4 oz cooked skinless boneless chicken breast, coarsely chopped

2 oz cook spinach, chopped

2 oz Prosciutto, coarsely chopped

1 shallot, coarsely chopped

6 tbsp freshly grated Romano cheese

Pinch freshly grated nutmeg

2 eggs, light beaten

1 quantity basic pasta dough (recipe below)

All-purpose flour for dusting

1 ¼ c Heavy cream or panna da cucina

2 cloves garlic, finely chopped

4 oz cremini mushrooms, thinly sliced

2 tbsp shredded fresh basil

TT salt & pepper (to taste)

Fresh basil Springs, to garnish



1. Place the chicken, spinach, prosciutto, and shallot in a food processor and process until chopped and blended. Transfer to a bowl, stir in 2 tbsp of the Romano cheese, the nutmeg, and half the egg. . Season to taste with salt and pepper.

2. Halve the pasta dough. Wrap on piece in plastic wrap and thinly roll out the other on a lightly floured counter. Cover with a dish towel and roll out the second piece of dough.

3. Place small mounds of the filling in rows 1 ½ inches apart on one sheet of the dough and brush the spaces in between with beaten egg. Lift the second piece of dough to fit on top. Press down firmly between the mounds of filling, pushing out any air. Cut into the squares and place on a floured dish towel. Let the ravioli rest for 1 hour.

4. Bring a large pan of lightly salted water to a boil. Add the ravioli, in batches, return to a boil, and cook for 5 minutes. Remove with a slotted Spoon and drain on paper towels, then transfer to a warm dish.

5. Meanwhile, to make the sauce, pour the cream into a skillet, add the garlic, and bring to a boil. Simmer for 1 minute, then add the mushrooms and 2 tablespoons of the remaining cheese. Season to taste and simmer for 3 minutes. Stir in the basil, and then pour the sauce over the ravioli. Sprinkle with the remaining cheese, garnish, with basil sprigs, and serve.



Pasta Dough



1 1/3 c all-purpose flour (plus extra for dusting)

pinch of salt

2 eggs lightly beaten

1 tbsp olive oil



1. Sift the flour into a food processor and add the salt. Pour in the eggs and olive oil and process until the dough begins to come together.

2. Turn out into a lightly floured counter and kneed until smooth.
3. Wrap in plastic wrap and let rest for at least 30 minutes.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering

www.divinecuisineepc.com

info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Kalua Pork Spring Rolls

This is one of my all time favorites. The Kalua Pork is good with some white rice, or some fresh potato rolls and some plum sauce. But the Spring rolls are best when served with the pineapple dipping sauces. Ironically when I made it, I also made some mango chutney completely separate, and people were pairing the two. So I guess tropical fruit dips go good with these spring rolls. I’m sure some simple duck sauce will also suffice. Enjoy, if you come up with some good pairs, post it, and let us know how it turned out!



Yield 4 servings



1 tbs Vegetable Oil

1 c Kalua Pig

¼ c Onion, small dice

1 tsp Garlic, minced

¾ c water chestnuts (optional I don’t like these, so I omitted them)

2 c Napa Cabbage, shredded

½ c red cabbage shredded

¼ c Green onion, chopped

1 tbs Carrot, finely grated

1 tbs Oyster sauce

TT Salt & Pepper (to taste)

10 Spring Roll wrappers

1 ea Egg, beaten with 1 tbs water (egg wash)

As needed Vegetable oil, for frying



Heat the oil and sauté the pork, onions, and garlic or 2 minutes

Add the water chestnuts, cabbages, green onion, carrot, and oyster sauce, and cook 3 minutes, until cabbage is tender. Remove from the heat. Adjust seasoning. Drain excess liquid. Cool.

Separate the spring roll wrappers and keep under a slightly damp towel.

Place 2 tbs of filling on a wrapper. Fold the nearest edge of the wrapper over the filling; fold left to right corners toward the center. Roll tightly and seal with the egg wash.

Heat the oil to 375ºF.

Deep-fry the spring rolls until golden brown. . Place on paper towels to drain. Serve with pineapple dipping sauce. (recipe below)



Pineapple Dipping Sauce



For Sambal

10 Hot Chilies (Long Hots or 15-20 Serrano)

2 tbs Shrimp Paste (toasted)

¾ tsp salt



For the Sauce

½ c Pineapple, peeled, small diced

¼ c Granulated sugar

4 tbs Cider Vinegar

4 tbs Water

1 tbs Fish Sauce



1. Wash chilies and discard stems, and dry. Roughly cut up the chilies and put in a blender with shrimp paste and Salt. Process until ingredients are in very small pieces

2. Spoon into clean container and keep refrigerated

3. Combine remaining ingredients, add 1 tbs sambal, and chill for 1 hour before serving
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Kalua Pig

This is one of my favorite Hawaii dishes. In Hawaii history, a hole is dug in the sand, and it’s filled with coals and wood, and a fire is built. The pig is covered in pink Hawaiian salt, wrapped in Ti leaves, lowered on top of the heat and covered to cook for 24 hours. It comes out good and flavorful! When I worked in Hawaii, we had Luau’s three times a week, and there was a Hawaii family that made 1 pig for each event, in the traditional manor, you can tell the difference between the traditional one and the oven baked one. Or at least I could, the tourist wouldn’t know that there was a difference. The difference between this recipe and the one in the book is we use banana leaves since Ti leaves, because they’re hard to come by on the mainland. If you know any place in the DC Metro area that carries them, let me know.



Today I’ll post two recipes, one to make the stove version of the Kalua Pig, and the other to make Kalua- Pig spring rolls. Which I love! Hawaii has a huge Asian population, mostly Japanese, so you’ll see a lot of Asian flavors in their cooking. I made them for a menu tasting last year, and people raved over them. The one thing I omit is the liquid smoke, because I don’t like it. Try it, and tell me what you think.



Yields 4 Servings



3 lbs Boneless pork butt

2 tbs if Hawaiian salt

2 tbs liquid smoke (optional)

8 Ti leaves or Banana leaves



1. Preheat the oven at 250ºF.

2. Score the pork on all sides, with ¼ inch slits about 1 inch apart.

3. Rub salt all around the pork butt (mix salt with liquid smoke if you decide to use it)

4. Wrap the pork butt in the Ti leaves and tie with a string to hold in place. Place In a pan, and cover tightly with lid or foil.

5. *Bake for 8-10 hours (we baked it for 24 hours in class)



** The book says to cook at 400ºF and bake for 1 hour, then lower it to 350ºF and bake for 2 more hours or until tender. I never tried it that way, but you’re welcome to try it if you’re short on time, and let me know how it turns out.

--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Chicken with Tamarind Ginger Sauce

I was just going through my American Regional Cuisine Text book, from culinary school, and I came across a region called Floribbean Cuisine. I have to admit it’s only been about two years since school, but I don’t remember going over Floribbean cuisine. Florida is such a mixing bowl of different cultures; I could only imagine how diverse the culture and food is. In this textbook, there is the history of how Florida got started, and the number of influences there are in today’s cuisine. Then there’s a list of other countries and Islands that migrated there, it’s very interesting, how certain dishes, can stem from so many different places. I can’t wait to visit, to try some of it. I found this one recipe that really stood out to me, I haven’t cooked with tamarind in a long time, but I love ginger, and the two together, with citrus is awesome. Try it out and let me know what you think.

Yields 4

4 Chicken Brest, boneless, skinless

2 tbs Lemon Juice

1 tbs Lime juice

2 tbs vegetable oil

As Needed All-Purpose Flour, for dusting

2 ea Garlic cloves, minced

2 c Onions, small dice

2 tsp Ginger, grated

2 tbs Tamarind paste

½ c Chicken Stock

¾ c Red bell pepper, fine julienned

¾ c Yellow bell pepper, fine julienned

1 tbs Olive oil

as needed Salt & Pepper



1. Rub the chicken breast with lemon and lime juices; let marinate for at least 15 minutes.

2. Heat the vegetable oil over medium heat.

3. Season and dust the chicken breasts with flour, shake off excess flour and sauté until lightly browned, 2 to 3 minutes per side.

4. Remove browned chicken, and pour off excess oil.

5. Reduce heat to low, add garlic and onions, cook until onions are lightly colored, 3-5 minutes.

6. Add ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer. Cover the ban and reduce the heat. Simmer until the chicken is cooked.

7. In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.

Serve the chicken breast coated with the sauce and topped with the pepper julienne.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Garlic Risotto

Risotto, what can I say about Risotto, but, it’s Mmm, Mmm, good! Risotto is an Italian cooking method; you add a little liquid at a time, instead of all at once, as we traditionally cook rice. You also need to us Aborio rice; it is larger grained rice that produces a creamy texture when cooked. Risotto is universal, the rice adapts flavors very well, and it takes on beautiful colors. I once made Carrot Risotto, using carrot juice, and some of the pulp. The rice came out a bright orange color, with was wonderful for plating, and the flavor was awesome. Try it out; I’m sure you’ll love it! Don’t forget to share your thoughts with the group.

Yield 4 servings

1 c Aborio Rice

3 ½ Chicken Broth

2 tbs Garlic finely minced

2 tbs Onions finely minced

1 tbs butter

1 tbs Olive Oil

1 c Romano Cheese, shredded



1. Melt butter over medium heat, and add olive oil. Once the oil is hot add onions and garlic, and cook until soft (do not brown). Add rice and stir to coat with the oil.

2. Once rice is well coated, add one cup of chicken broth, and stir. Allow rice to absorb about 80% of the liquid, and then add ½ c more at a time, until the remaining liquid is added and absorbed.

3. The rice should be creamy, but still aldente. Remove from heat, add cheese immediately and stir until fully melted. Serve immediately.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
www.divinecuisineepc.com
info@divinecuisineepc.com
"All things are possible through Christ who strengthens me"!

Sea Scallop Shooters Layered with Spinach & Roasted Mushrooms

This one you’ll have to see to believe, I wish I could scan the picture and post it. It immediately made my mouth water when I flipped the page in this cookbook. Mmm, Mmm, Mmm. Scallops and Mushrooms are two of my favorite items. Add baby spinach and you’ve got a winner. Try it and let me know what you think. I think this would be a nice starter, in a romantic setting. I think you’re date would be very impressed. ENJOY!

Yields 4

Spinach Filling

1 tbs Olive oil
¼ c Red onion. minced
2 tbs garlic, minced
4 oz baby spinach
½ c heavy cream
1 tbs Parmesan cheese, grated
1 tsp unseasoned dry bread crumbs
Pinch Salt (to taste)
Pinch Pepper (to taste)

Roasted Mushrooms

½ c shiitake mushrooms, minced
½ c portabella mushrooms, minced
½ c Crimini mushrooms, minced
½ tsp garlic, minced
½ tsp Olive Oil
Pinch Salt (to taste)
Pinch Pepper (to taste)

Scallops

12 ea Sea Scallops
1 tbs sugar
1 tbs salt
1 tbs pepper
1 tbs Olive Oil

1. Preheat oven at 375ºF.
2. To prepare the spinach filling, heat olive oil over medium heat in a sauté pan. Add onions and garlic, cook until tender. Add spinach and cook until soft. Add cream and cook until reduced by half. Lower heat and add Parmesan, breadcrumbs, and salt and pepper to taste. Let cool.
3. To prepare the mushrooms, toss mushrooms with garlic, olive oil, and salt and pepper to taste. Roast in oven for 15 minutes, let cool.
4. To prepare scallops, season scallops with sugar, salt and pepper. Coat a sauté pan with oil and fry scallops over medium heat until golden brown. Let cool.
5. Cut each Scallop into thirds horizontally, Add 1 tsp of mushrooms to the bottom layer and 1 tsp of spinach filling to the middle layer. Stack spinach layer on mushroom layer, and top with the third slice.Place the assembled scallops on a baking sheet. Bake for 10-12 minutes, or until hot and bubbly. Serve immediately.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning & Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Spaghetti & Meat Sauce

This is my go to meal, when I'm looking for something quick and easy, yet filling. The family loves it! I made some on Tuesday, and was gone and 3 days. I usually make a huge pot of it, to last throughout the week, but it was that good, we tore it up! This time I omitted the mushrooms, because my brother doesn't like them, but that was a mistake, I need that ummami flavor it makes a difference. If you don't like mushrooms, it'll still be good, but if you're a mushroom lover, that usually sets it off just right. I also add some smoked sausages to the mix, when I'm feeling a little meaty. I've also heard of friends adding pepperoni to it, sounds tasty, but I've yet to try it. Enjoy, if you have some other spaghetti recipes you'll like to share, please do so, I'd like to try them.

Yields 10 servings

3 lbs Ground meet (beef or turkey)\
1 ea (med) Onion, small diced (1 c)
2 tbs Garlic minced
1 ea med Green bell pepper (1 c)
2tbs Italian Season (dried)
1 tbs Basil (fresh) minced
2 qts Tomato sauce
1 small can Tomato Paste
½ c water
2 c Mushrooms thinly sliced
2 tbs Season All
1 tbs Salt
1 tsp crushed Red Peppers
1 tbsp black pepper
1 tbs Olive Oil
¼ c Sugar
1 box Spaghetti

1. Boil about 3 quarts of water, with 1 tsp salt.
2. In a large sauté pan heat oil over medium heat. Add onions, green pepper, and garlic, and mushrooms, and cook until soft.
3. Add ground meat and brown, drain excess fat, then add dried herbs and mix well.
4. In a separate pan add tomato sauce, crushed red peppers, Season All, salt, pepper, and bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, stirring frequently, to prevent burning on the bottom of the pan.
5. To finish off the sauce, add the fresh herbs, and sugar, tomato paste, and about 1/2 c water, and allow it to simmer for another 10 minutes.
6. Pours sauce over prepared meat mixture, and mix well. Allow it to simmer for another 10-15 minutes, and taste. Add more season if necessary.
7. Combine meat sauce with cooked spaghetti noodles, and allow to it simmer for 10 minutes. (Optional) You can serve right away, but my spaghetti get’s better by the day.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Baked Mac & Cheese

I've tried for years to find a good recipe for Baked Mac & Cheese. My mom and my grandmother would make it so good, but I could never get the hang of it. I mean, mines came out good, but not as good as theirs. Finally about six months ago, I was catering a party, and I decided to try it with Velveta and Cheddar cheese. Cheddar cheese and be really greasy and clump up when melted, so I knew I had to get some other kind of cheese to balance it out. Velveta and Mac & Cheese goes hand and hand. so voila, the best mac & cheese ever!

If you have another super recipe that might top mine, post it and I'll try it.

Yield 10 servings


1 box Macaroni Pasta

1 block Velveta Cheese cut in ¼ in dice

2 c Cheddar Cheese (medium), shredded

2 c milk

3 eggs

2 tbs season all

2 tsp salt

1 tsp pepper

1. Bring to a boil about 3 quarts of water, add 1 tsp salt. Cook Macaroni pasta to aldente

2. Drain noodles and put in a full pan. Add both cheeses, and mix evenly.

3. In a separate bowl mix milk, eggs, season all, remaining salt and pepper.

4. Pour custard over pasta and cheese until covered.

5. Bake at 350F for 30-45 minutes, or until firm.

--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Cider-Glazed Ham with Fuji Apples

I was flipping through yet another cookbook, and I came across this recipe. I love ham! When was the last time you just cooked a ham? We usually only have ham for as special large Sunday dinner, or holidays like Christmas or Thanksgiving. Well when you come across recipes like this, it’s time to invite family and friends over have a ham that Sunday, or simply cook if for your family, maybe get a smaller ham. You should see the picture, mmm, mmm, mmm. Enjoy, and as usual if you try it before me, let me know how it comes out.

Yields 8-10 servings

1 10lb ham
3 c Nonalcoholic Sparkling cider, divided
1 tbs Dijon mustard
1c Brown sugar (packed)
20 cloves

Apples

8-10 (about 4 lbs) small Fuji apples
½ c golden raisins
½ c packed brown sugar

Sauce

¼ c Brandy
3 tbs golden raisins
½ tsp grated nutmeg
½ tsp ground cloves

1. Preheat oven to 350ºF.
2. Place ham in a roasting pan; pour half of the cider over it. Bake for 3-3 ½ hours, or until internal temperature is 170ºF. Pour additional cider over ham every 30 minutes.
3. Remove ham from the oven and let cool slightly, carve off visible fat.
4. Combine mustard and brown sugar; spread over ham. Push cloves into meat evenly, return ham to the pan.
5. Prepare apples, score in a horizontal circle with a knife to prevent bursting. Remove core from apples, cut off end of each core and replace in the bottom of the apples. Combine raisins and sugar; stuff into apples. Arrange apples around the ham.
6. Increase oven temperature to 400ºF. Bake until ham’s surface is glazed, about 30 minutes, basting with pan juices every 10 minutes, adding more cider if necessary. Transfer to a board and carve.
7. To prepare the sauce, pour drippings into a saucepan, skim off grease. Add Brandy and whisk while bringing to a boil. If sauce is too thick, add cider. Add Raisins and simmer for 2 minutes. Whisk in nutmeg and cloves. Transfer to a sauceboat for serving.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Pound Cake

I found this flipping through Family Circle magazine. I cannot wait to try it. I've always been wanted to make a pound cake. I don't really like to bake, but when I find simple recipes like this one I don't mind. If you try it, let us know of it comes out!

Pound Cake


1 c Butter

2 ¾ c AP Flour

½ tsp Baking Powder

½ tsp Salt

1 ¾ c Sugar

6 Eggs

1 tbs Vanilla Extract

1c Sour Cream blended with ¼ c milk

1 c Confectioners Sugar



1. Heat Oven 350F, grease pan with butter, and dust with flour

2. Mix dry ingredients, flour , salt, and baking soda,.

3. Beat butter and sugar in a bowl, on high until pale and fluffy. Beat in eggs on eat a time until smoother, and add vanilla

4. On low speed beat in remaining mixture

5. Spoon batter into the pan. Bake at 350F for 1 hour


--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
"All things are possible through Christ who strengthens me"!

Crab, Shrimp, & Artichoke Dip

I went out ot dinner to Phillips in Rockville, MD, and let me start off by saying, the food was AWESOME! Kudos to Phillips! They didn't have the buffet at this one, but it's an elegant place, that I recommend to everyone. Anyway, long story short, the crab dip was off the hook! Long story short, my brother turned to me, the Chef, and said, "can you make this for us at home?". He was really excited, so I set out to find a recipe. I've never made it before. So I picked up my book, the one from the nice chain seafood resturant I was telling you about, and came across this recipe.

I did a few things wrong, becauase I didn't feel like going back out to the grocery store. lol! I used yellow mustard instead of Dijon, and miricle whip instead of mayo. The yellow mustard made it a little too sour (like vinager is in it), and I bet the mayo would give it a fuller taste, and creamier texture from the eggs. I also added about 1 more tsp of Old Bay, 1 tsp of garlic powder, and add salt & pepper. Overall it came out wonderful for it being the first time, but i know the next time, when I actually follow the instructions, it'll be perfection! Try it and let me know how yours come out.

Yield 8 generous servings

¾ c cream cheese
¼ c Dijon mustard
1/3 c Mayonnaise
2 tsp Old Bay Seasoning
½ tsp garlic powder
1 c coarsely chopped artichoke hearts
¾ lb blue crab meat
¾ lb bay shrimp
80 pieces fried pita, crustini, or tortilla chips
½ c pico de gallo, for garnish *Optional

Preheat oven at 350F degrees
Beat the cream cheese with an electric mixer for 1 to 2 minutes until smooth. Combine the mustard, mayonnaise, and seasonings, and blend thoroughly.
Fold in the artichokes, the crab and the shrimp. Do not over-mix.
Place mixture in a casserole dish, topped with mozzarella cheese, and back for 20-30 minutes, or until the cheese browns on the edges.
Serve with crustini, fried pita chips, or tortilla chips.

--

Sincerely,

Saundra D. Jones, CC

Chef/Owner

Divine Cuisine Event Planning & Catering

www.divinecuisineepc.com

info@divinecuisineepc.com

301-326-7555

"All things are possible thorugh Christ who strengthens me"!

Shrimp Rosė

There's this nice Italian restaurant in downtown Bethesda, MD called Olazzo's. Mmm Mmm, Mmm. If you know me well, then you know Italian is my favorite. My friend suggested I have their Shrimp Rose dish over a year ago. I tasted it, and it was just alright. But I had it at another restaurant called Mama Lucia's and it was the bomb! Well, I tried it at home, and it was just OK, I made some mistakes, biggest thing was I was missing the cream, and some tomato paste to thicken. I think I tweaked it correctly, you'll have to try it and let me know. This one is under construction, so I'm gonna need ya'll to try it, play with it a little bit, and post some comments about it. By the way, I had some at Olazzo's for lunch today, and it was WONDERFUL! I think I may have the science down, with my own little twist to it. Enjoy!

Shrimp Rosė



Yield 6 Servings



1 box Penne Pasta

2 lbs Shrimps, peeled and deveined

2 tbs Shallots

2 tbs Garlic

1 c Rosė Wine

1 tsp Basil fresh, minced

1 tsp Parsley (fresh flat leaf) minced

1 can Petite diced tomatoes

½ c Heavy Cream

3 tbs butter

1 c Romano Cheese (or Parmesan)

2 tbs Tomato Paste

1 tsp salt

½ tsp Black Pepper

1 tsp of Italian Season (dried herbs)

½ tsp old bay season





1. Boil about 3 quarts of water, with 1 tsp of salt. Cook Penne Pasta aldente, while putting together main ingredients.

2. Melt butter over medium heat in a large sauté pan. Add garlic and shallots, and cook until soft.

3. Turn the heat to medium high, and add Shrimp. Saute until pink, but not cooked all the way through. Add the wine and reduce by 3rd. Add diced tomatoes, reduce by 3rd.

4. Add herbs, and cream, tomato paste, salt, pepper, old bay and season all, mix well. Bring to a boil, and then reduce to a simmer. Simmer for 10-15 minutes, or until sauce is thickened.

5. Add cooked pasta to the shrimp and sauce and mix well.

Top with cheese, and serve immediately.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!

Apple Halibut

I must confess, although I'm a Chef, I can't stand cooking fish, because it never comes out right for me. Or, there's only three real ways to cook it, fried, broiled, or grilled. I like quick and easy, so I don't have time for all of the rigmarole, that comes with the crusted or stuffed dishes. I will cook them for clients, but I won't be cooking them during the week, when I'm trying to make something quick for the family. Without further ado, I was going through this cook book (from a very fancy seafood restaurant chain, that shall remain nameless, so I don't get into trouble.. lol!), and came up with this dish. Mmm, Mmm, Mmm, tasty. Try it, and tell me what you think, and if it should become a menu item.

APPLE HALIBUT

4 (6 to 7 oz) fresh Halibut fillets

1/2 tsp Salt

1/2 tsp Pepper

6 tbs flour

6 tbs vegetable oil

4 tbs butter

6-8 baby red potatoes, quartered and grilled

3 strips smoked, diced bacon

1 c thinly sliced red onion

2 medium apples, peeled and thinly sliced

1 c lemon butter sauce (see below)

3 tbs chopped chives

1) Season the halibut with salt and pepper. Lightly dust in flour.

2) Heat the oil in a saute pan. Sear Halibut over medium-high heat until golden brown. Remove from the pan and hold in a warm oven.

3) Drain oil from pain, and saute the bacon, red onion, and apples for 2 minutes.

4) Place the red potatoes in the center of your place. Pour the bacon, apples, and onions over the potatoes.

5) Place the warm halibut on top. Pour the lemon Butter sauce over the fish, and sprinkle with chives.

Lemon Butter Sauce ( Beurre blanc sauce)

Yield 1 cup

6 oz white wine

3 oz white wine vinegar

Juice of one lemon

3 whole black peppercorns

1 shallot, quartered

1 c heavy cream

6 oz cold, unsalted butter, cut into pieces

3 oz cold butter cut into pieces

Combine wine, vinegar, peppercorns, and shallot in a noncorrosive sauce pan. Reduce to 1-2 tbs. Add cream and reduce again, to 3-4 tbs and very syrupy. Remove the pan from heat. Add the butter, about 2 oz at a time, stirring constantly and allowing each piece to melt in before adding more. (if the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly.) Straining and hold warm over very low heat (in a double boiler), until ready to use.

I hope you enjoyy it, don't forget to share your fish dishes with us!

--

Sincerely,

Saundra D. Jones, CC

Chef/Owner

Divine Cuisine Event Planning & Catering

301-326-7555

www.divinecuisineepc.com

info@divinecuisineepc.com

"All things are possible thorugh Christ who strengthens me"!

Jambalaya

This is a Creole recipe has a specific cooking method. You brown need to brown your meat on medium heat to render the fat from it, and remove it from the pan. Add your veggies and seasonings, and brown it, then add your rice. Stir your rice, making sure it get's coated with the fat. According to my textbook, the rice needs to be coated with the fat to help it withstand the long cooking time, without losing its texture, and gaining lots of flavor. It's important to follow the steps, because you're building the flavors on top of one another. ENJOY!

Yeilds 4 servings

2 tbs vegetable oil
1 Chicken fryer, cut into parts
4 c Onions (diced)
2/3 c Green bell pepper (diced)
¾ c Green onion tops, thinly sliced
1 tbs Garlic minced
2 tbs Parsley minced
¾ c Baked Ham (diced)
1½ c Lean pork (diced)
3 c Smoked Sausages (Polish, French, garlic) sliced
2 tsp salt
½ tsp black pepper
¼ tsp Cayenne
½ tsp Chili powder
2 Bay Leaves, crushed
¼ tsp Thyme (dried)
1/8 tsp Ground cloves
¼ tsp basil (dried)
1/8 tsp Mace
1½ c Long-grain rice
3 c Chicken Stock

1. Heat oil over medium heat
2. Brown the chicken, then remove
3. Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for a bout 10 minutes or until everything is brown
4. Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.
5. add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scrapping the sides and bottom.
6. Return the chicken to the pot; add the stock. Mix well; bring to a boil.
7. Cover the pot and turn down to a simmer, or place in 350°F oven. Cook 35 minutes, stirring occasionally.
8. Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.Remove bay leaves and serve immediately.

Sweet & Sour Pork Chops (Spare Ribs)

I just made this Sunday for dinner, Mmmm, Mmmm, Mmmm, delicious!!!! The recipe orginally called for Spare ribs, and I made them on the grill in the summer, those were off-da-hook too! Try this recipe, it's simple and easy and takes less than an hour to do.

Serves 4

4 Pork Chops (center cut)
1/4 c flour
1 tbs Garlic
1 tbs ginger
2 oz soy sauce
2 oz Vinegar
1/2 c light brown sugar
1 c chicken stock
1 tsp salt
1 tsp pepper
2 tsp season all
1/c cup vegetable oil


1) Pour soy sauce over pork chops, set to the side. Mix flour, salt, pepper, and season all in a separate bowl.

2) In a sauté pan, heat oil over medium high heat. Dredge pork chops in flour, and fry, until golden brown on each side.

3) Remove pork chops from oil and set aside. Drain excess oil and add garlic and ginger, and sauté until soft.

4) Add chicken stock, vinegar, and sugar, and stir. Bring to a boil, reduce to a simmer, and add pork chops back to the liquid. Allow it to simmer for 30-35 minutes.


See I told you! Very easy, yet tasty, and I suggest you serve with some fried or white rice, and steamed broccoli.
--
Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible thorugh Christ who strengthens me"!