Victoria’s Classic Potato Salad
There are many versions of potato salad both family varieties and ethnic varieties. Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients. This accounts for regional potato salad variations in the U.S. Potato salad became popular in the second half of the 19th century. Cold potato salads evolved from British and French Recipes. Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes.
INGREDIENTS
2 Pounds Peeled & Diced Potatoes
½ Cup Mayonnaise
2 Tablespoons Cider Vinegar or Malt Vinegar
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Cup Finely Diced Celery
½ Cup Finely Chopped Onions
½ Cup Chopped Hard Boiled Eggs
2 Tablespoons Freshly Chopped Chives
Place the potatoes in a large pot of water. Bring to a boil over high heat. Cook the potatoes for 15 minutes until they are tender. Drain the potatoes and set aside. In a large bowl combine the mayonnaise, vinegar, salt and pepper. Add the potatoes, celery, onions, hard boiled eggs and chives. Toss and coat thoroughly. Serve immediately or refrigerate for at least 2 hours. Serves 6
Southern Fried Chicken
Before World War II, the only times most families had chicken were special occasions like holidays and Sunday dinners. Fried chicken used to be an expensive treat only eaten a couple of times a year. Due to the creation of large scale chicken farms chicken has become much more affordable. As a child I remember eating fresh killed chicken at my grandmother’s house in Nebraska. She had a special tree stump that she used as her chopping block.
INGREDIENTS
4 Pounds of Chicken Pieces
1 ½ Cups Whole Milk or Buttermilk
2 Large Eggs
2 ½ Cups Unbleached Flour
2 Tablespoons Kosher Salt
2 Teaspoons Freshly Ground Black Pepper
3 Cups Vegetable Oil
Rinse and pat dry the chicken pieces. Set aside. Combine the milk and eggs in a medium sized bowl and mix well. In a large zip lock bag combine the flour, salt and pepper. One at a time dip the chicken pieces in the milk mixture and let the excess drip off into the bowl. Put one or a few of the chicken pieces in the zip lock bag with the flour and shake lightly to coat thoroughly. Remove to a plate and repeat with the remaining chicken pieces. In a fryer or in a heavy skillet heat the oil to 350° F. Fry a few pieces of the chicken at a time for 10 minutes on each side until golden brown and cooked through. The breasts should take a bit less time than the other pieces. Test with a fork to see if the juices run clear to check for doneness. Remove to a plate covered with paper towels to drain the excess oil. Sprinkle with additional salt if you like. Serves 4
Cincinnati Chili
There are many variations on this dish all over Cincinnati. A “three-way” is over spaghetti with shredded Cheddar on top. Add chopped onion and it becomes a “four-way.” For a “five-way” add cooked red kidney beans.
INGREDIENTS
3 Teaspoons Olive Oil
2 Medium Chopped Yellow Onions
4 Teaspoons Finely Chopped Garlic
2 Pounds Ground Sirloin
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
½ Teaspoon Oregano
½ Teaspoon Cayenne Pepper
16 Ounces Canned Tomatoes
15 Ounces Beef Stock
1 ½ Cups Water
½ Ounce Chopped Unsweetened Chocolate
16 Ounces Spaghetti
Heat olive oil in a Dutch oven over medium heat. Add the onions and cook for 5 minutes until tender. Transfer to a small bowl and set aside. Add the garlic to the Dutch oven and cook 1 minute longer. Transfer to the bowl of cooked onions. In the same Dutch oven, cook the ground sirloin over high heat. Break up the meat and cook until the meat is browned. Stir in the chili powder, cumin, cinnamon, salt, oregano and cayenne. Cook 1 minute longer. Next, add the tomatoes with the juice to the Dutch oven. Break up the tomatoes. Stir in the beef broth, water, chocolate, browned sirloin, onions and garlic. Heat to a boil and then reduce the heat. Cover and simmer for 3 hours. Remove the cover and simmer another 30 minutes until thickened. Meanwhile cook the spaghetti. Drain and serve the chili over the pasta. Serves 8
Mango Citrus Chicken Kabobs
INGREDIENTS
5 Pounds Boneless & Skinless Chicken Breasts
1 Large Orange or Red Bell Pepper
MARINADE
½ Pound Peeled/Pitted/Diced Fresh Ripe Mango
1 Pound Spicy Mango Chutney
1 Diced & Cleaned Green Bell Pepper
1 Teaspoon Fresh Cilantro
1 Teaspoon Fresh Chopped Jalapeno Pepper
1 Teaspoon Fresh Lime Juice
4 Teaspoons Teriyaki Sauce
1 Teaspoon Thai Chili Sauce
1 Teaspoon Salt
Combine all of the marinade ingredients in a food processor and blend for 20 seconds. Cut the chicken breasts into 1 ½ inch cubes. Place chicken cubes in a large zip lock bag or a square pan. Pour marinade over chicken cubes and place in the refrigerator. Marinade for at least 3 hours. In the meantime cut up the bell pepper into pieces. Soak 10 wood or bamboo skewers in water for 20 minutes. This prevents the skewers from burning on the grill. Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers. Place on a medium-high heat grill and grill for 6 to 8 minutes on each side. Serve warm. Serves 4
Favorite Taco Salad
There are many variations of the taco salad. Often served as a fried flour tortilla shell stuffed with shredded lettuce and topped with diced tomatoes, shredded cheddar cheese, sour cream, guacamole and taco sauce. The salad is topped with taco meat which is often times ground beef or seasoned shredded chicken. The salad also may have a base of refried beans on the shell before the lettuce is added. Here is my recipe for taco salad.
INGREDIENTS
Dressing:
¼ Cup Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
1 Teaspoon Sugar
1 Tablespoon Chili Powder
¼ Teaspoon Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
½ Cup Olive Oil
Beef:
1 Chopped Medium Onion
4 Finely Chopped Garlic Cloves
2 Fresh & Finely Chopped Serrano Chiles
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
2 Tablespoons Olive Oil
1 ½ Pounds Ground Sirloin
8 Ounces Tomato Sauce
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
Salad:
1 Large Avocado
1 Thinly Sliced Head Iceberg Lettuce
1 Chopped Large Tomato
1 ½ Cups Grated Extra-Sharp Cheddar Cheese
6 Ounces Sliced & Pitted Black Olives
15 to 19 Ounces of Black Beans (Drained & Rinsed)
To make the dressing: whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt and pepper. Next add the oil in a stream while whisking. Whisk until emulsified.
To cook the beef: in a large heavy skillet cook the onion, garlic, chilies, chili powder and cumin the oil over medium heat. Stir occasionally and cook for 6 minutes until the onion is softened. Next add the beef and cook for 5 minutes. Stir occasionally and break up any lumps. Cook until meat is no longer pink and then spoon off any excess fat from the skillet. Add the tomato sauce, salt and pepper to the beef and cook for 3 minutes. Remove from heat.
Assemble the salad: peel and pit the avocado and then cut into ½ inch pieces. Spread the lettuce over bottom of a shallow 4 quart dish. Spoon beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives. Drizzle the dressing over the salad and serve. Serves 6
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Basic Yellow Cake
I love this recipe. It is incredibly versatile. If you want to add fruit or flavorings to the cake you can. Use whatever frosting that you wish. Dress this cake up or dress it down. You can use this recipe for layer cakes, cupcakes, loaf cakes or specialty pan cakes. It suits all occasions from everyday to a special occasion.
INGREDIENTS
3 Cups Sifted Cake Flour
2 ½ Teaspoons Baking Powder
½ Teaspoons Salt
1 ¾ Cups Sugar
2/3 Cup Softened Butter
2 Eggs
1 ½ Teaspoons Vanilla Extract
1 ¼ Cups Milk
Preheat the oven to 350° F and grease tow 8 inch round cake pans. Line prepared cake pans with parchment paper. In a medium bowl sift together the flour, baking powder and salt. Set aside. In a large bowl cream together the butter and sugar until light. Next, add the eggs and vanilla to the creamed butter and sugar mixture until thoroughly combined. Add the flour mixture to the creamed mixture alternating with the milk. Beat well after each addition. Continue beating for one minute. Spread the batter evenly in the prepared cake pans. Bake 30 to 35 minutes or until inserted wooden toothpick comes out clean. Remove from the oven and cool layers, in the pans, on wire racks for 10 minutes. Remove from the pans and cool completely. Fill and frost as you like. For a list of frosting click to the right of this page. Serves 12
Beantown Baked Beans
This recipe is so easy. All you need is simmering time!
INGREDIENTS
1 Pound Dried Navy Beans
2 Chopped Onions
1 Cup Water
½ Pound Diced Bacon
½ Cup Brown Sugar
1/3 Cup Ketchup
¼ Cup Molasses
5 Cloves Crushed Garlic
1 Tablespoon Kosher Salt
1 ½ Teaspoons Dry Mustard
¼ Teaspoon Freshly Ground Black Pepper
Soak the beans in enough water to cover plus three inches over night. Drain the beans and place in a large pot. Bring to a boil for 15 minutes. Turn heat down to simmer and add onions, water, bacon, brown sugar, ketchup, molasses, garlic, salt, dry mustard & black pepper. Cover and simmer for 8 to 10 hours. After cooking for some time add water as needed. Serve hot as a side dish. Serves 6
Cuban Pork Sandwiches
I love this sandwich. Easy to make and full of flavor. You can use a split baguette, Portuguese rolls, a split baguette or a rustic loaf such as ciabatta. After layering the ingredients in the loaf, cut into 4 individual sandwiches and serve. You will love this sandwich as much as I do!
INGREDIENTS
4 Crusty Rolls or Baguette
5 Tablespoons Dijon Mustard
2 ½ Cups Thinly Sliced Roasted Pork
1 Pound Thinly Sliced Genoa Salami or Smoked Ham
½ Pound Thinly Sliced Swiss Cheese
½ Cup Dill Pickle Slices
3 Tablespoons Melted Unsalted Butter
To assemble the sandwiches preheat a heavy skillet or grill pan over medium high heat. Spread the bottom of each roll with the mustard. Layer the pork, ham, cheese and pickles on the rolls (divide evenly). Set the top halves in place and press gently. Brush the tops of the rolls with the melted butter. To grill the sandwiches place in the heated pan and use either a second pan or a weighted press to press down the cooking sandwiches. Grill for 2 ½ minutes until the undersides are golden. Turn the sandwiches over, press with the weight again, and cook for another 2 ½ minutes until the other sides are golden and the cheese is melted. Serve immediately. Serves 4
Chicken Cacciatore
Braised in a tomato based sauce and often includes wild mushrooms, Chicken Cacciatore is an Italian dish that refers to as “hunter style.” It is said that “if a hunter came home empty handed his wife would kill a chicken for a meal instead.” For this recipe, I am using fresh tomatoes and am leaving out the mushrooms. You may add the mushrooms and vegetables such a zucchini or bell peppers if you wish.
INGREDIENTS
One 3 ½ Pounds Of Chicken (Cut Into Pieces)
3 Tablespoons Olive Oil
1 Cup Thinly Sliced Onions
3 Thinly Sliced Garlic Cloves
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
1/3 Cup White Wine
2 Cups Peeled & Chopped, Firm Ripe Tomatoes
You May Use Canned Plum Tomatoes In Their Juice
Rinse the chicken pieces and pat dry with paper towels. Heat the olive oil in a large skillet on medium heat. Add the onions and cook until translucent. Stir occasionally. Push the onions to the side and add the garlic & chicken pieces skin side down. Cook until the chicken skin is golden brown. Turn pieces over and brown on the other side. Season the chicken with salt and pepper on both sides. Add the wine and simmer until reduced by half. Finally, add the tomatoes. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken for 45 minutes in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones. If the sauce starts to dry add a couple of tablespoons of water. Serves 4
