Stuffed Artichokes
Ingredients
Sauce
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One half cup of extra virgin olive oil
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One half of a quarter stick of Butter
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One chopped onion
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One chopped garlic clove
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Tomatoes (finely chopped, purée, and sauce — enough to cover artichokes)
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Red wine (to taste)
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Dried sweet basil (to taste)
Stuffing
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Two pounds ground chuck (optional: or mix with ground pork)
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One half cup of Italian-seasoned breadcrumbs
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Four eggs
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One finely chopped onion
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One half cup of grated Parmesan cheese
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Seasoned salt (to taste)
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Seasoned pepper (to taste)
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Dried oregano (to taste)
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Dried sweet basil (to taste)
Artichokes
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6 large whole artichokes (about softball-sized)
Note: Ingredient amounts are approximate and can be adjusted to taste.
Instructions
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Prepare the Sauce
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In a large pan (wide enough to hold all the artichokes), heat olive oil and butter.
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Sauté chopped onion and garlic until caramelized.
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Add chopped tomatoes, tomato purée, and tomato sauce to cover the artichokes.
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Stir in red wine and sweet basil to taste.
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Simmer on low heat for 2 hours stirring often before putting the artichokes into the pan.
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Make the Stuffing
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Add Parmesan cheese, seasoned salt, pepper, oregano, and basil.
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Mix thoroughly — using your hands is most effective for even blending.
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In a large bowl, combine ground meat, breadcrumbs, eggs, and chopped onion.
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Prepare the Artichokes
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Rinse artichokes thoroughly.
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Trim one quarter inch of the top of the artichoke, the other sharp tips left on the artichoke and the stem on the bottom, so they sit flat.
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Gently spread the leaves apart without breaking them.
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Insert small portions of stuffing between each leaf.
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Add a bit of stuffing on top of each artichoke.
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Place stuffed artichokes into the simmering sauce.
Optional: If you have leftover stuffing, form meatballs and add them to the sauce.
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Serve
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After 90 minutes, remove the artichokes from the sauce.
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To eat: pull each leaf, scrape the stuffing off with your teeth, and enjoy.
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When you reach the heart, savor it as the delicacy it is!
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Tarragon Chicken
Ingredients [measurements are approximations]
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2 medium onions, thinly sliced
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2 large boneless & skinned chicken breasts
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Salt to taste
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Black pepper to taste
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4 tablespoons of Butter
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1 tablespoon Dried Tarragon
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1 cup of sour cream
Instructions
Sauté the onions. Add salt and pepper to the chicken. In the butter sauté the chicken until golden brown. Place the chicken in a baking dish and sprinkle the tarragon on the chicken. Add any of the juices from the frying pan. Place the sautéed onions and sour cream on the chicken and bake at 325 degrees for an hour.
Enjoy!
Grilling a Beef Tenderloin
After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat [always making sure to leave because it flavors the meat];
Also, remove the silver skin if it is still on the tenderloin;
Massage the tenderloin with a nice olive oil;
Season the meat with generous portions of Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper;
Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.
Once it is seared you can continue to cook the beef at the high temperature if you continue turning it and not abandoning the grill; If you have other cooking tasks to complete while you are grilling, you can turn the temperature down and cook it slower periodically turning it until it is evenly cooked.
Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 115 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness. I suggest serving them at a minimum of one-inch portions but thicker as the diner desires.
Grilling a Pork Tenderloin
After procuring your tenderloin, take the opportunity to trim it by cutting away a portion of the fat [always making sure to leave because it flavors the meat];
Massage the tenderloin with a nice olive oil;
Season the meat with generous portion of Emeril Lagasse’s spice mix entitled “Essence of Emeril” ;
Heat your grill to a hot temperature and place your tenderloin on the grill, turning it multiple times so that the meat can be seared on all sides and evenly charred.
Once it is seared you can continue to cook the beef at the high temperature if you continue turning it and not abandoning the grill; If you have other cooking tasks to complete while you are grilling, you can turn the temperature down and cook it slower periodically turning it until it is evenly cooked.
Use an instant meat thermometer and check the internal temperature of the meat at the center of the tenderloin. When it reaches 125 degrees, take it off the grill and rest for a few minutes then cut it into the desired thickness.
I suggest serving them at a minimum of ¾ inch portions but thicker as the diner desires.
Pan Fried Walleye
INGRDIENTS:
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Walleye filets
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Milk
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Canola oil, peanut oil, or vegetable oil
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Lemon
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Thyme
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1 cup flour
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Salt
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pepper
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chili powder
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paprika
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cumin
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oregano
DIRECTIONS
Rinse the fish under water and pat dry placing the fish in a Ziplock bag with milk for an hour.
Prepare your spice mix with the flour; half flour and half spice mix; any combination of your favorite spices works, but the list above is generally what I use. Make sure you are generous with salt and pepper. Mix the flour and spices thoroughly.
preheat a generous coating of oil in a pan with a lid.
Take the fish from the milk and generously coat both sides of the fish with the flour/spice mix
Fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
Place fish on a paper towel to absorb the excess oil and enjoy.
Foil Pouch Walleye
INGREDIENTS
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Walleye filets
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Milk
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Olive Oil
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Butter
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Caramelized onions
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Sun dried tomatoes
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Sweet red peppers
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Salt
Directions
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Rinse the fish under water and pat dry placing the fish in a Ziplock bag with milk for an hour.
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Prepare the foil pouch by placing a pad of butter on the bottom, covered generously with caramelized onions; place the fish on top of the onions and season with salt and pepper to taste; cover the fish with the sweet red peppers and sun-dried tomatoes; finally drizzle some olive oil over the entire contents of the foil pouch.
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Close up the pouch.
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You can cook the fish in the pouch on an outdoor grill, an air fryer or in a 350-degree oven. Depending on the size of the fish and the temperature of the cooking device, the pouch should be ready in 15 minutes.
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Enjoy the moist flavorful walleye with your favorite side dishes.
5411 Main Street
Sylvania, Ohio 43560
419.885.5791