ROASTED BRUSSEL SPROUTS

Most of us didn't like Brussel Sprouts when we were kids.  I was one of them.  Now that I am an adult with an improved palate, I love them.  Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste.  Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts.  Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch.  Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate.  If only I had Brussel Sprouts like this when I was a kid.  When you are Cooking The Amazing, even your kids will want to eat Roasted Brussel Sprouts.

Here is the recipe.

1 lb.  Fresh Brussel Sprouts

3 T  Olive Oil

1 t  Fine Grain Sea Salt

1 t  Fresh Ground Black Pepper

1 T  Fresh lemon Juice

1.  Preheat your oven to 400 degrees.   Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.

2.  Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet.  Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well.  Then turn the Brussel Sprouts cut side down and space about an inch apart.  Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them.  Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.

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MASHED POTATOES

Preparing Mashed Potatoes sounds easy enough but how many times have you eaten pasty thick under seasoned Mashed Potatoes?  Mashed Potatoes must be the ultimate of American Comfort foods.  They go with almost anything and if prepared right are flavorful and silky and often are the star of the meal, outshining the main dish.  Topping Mashed Potatoes with Homemade Gravy can only improve on perfection.  Mashed Potatoes go perfect with Butter Roasted Chicken and the ultimate classic Meatloaf . The key to a great Mashed Potato is not over mixing and using a ricer or food mill to mash the Potatoes.  Lots of Butter and Cream don't hurt either.  When you are Cooking The Amazing your Mashed Potatoes will be perfect and delicious every time.


Here is the recipe.


2 1/2 lbs  Yukon Gold Potatoes
1 T  Fine Grain Sea Salt
Water For Cooking
4 T  Cold Butter
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
1/2 c - 1 c  Heavy Cream or Half and Half



1.  Get a large pot of cold Water and set aside.  As you peel your Potatoes and dice them, place them in the cold Water.  Potatoes will be less mealy if you start them in cold Water.

2.  Peel and dice your Potatoes into about 2 inch chunks.  Place them into the cold Water off heat.

3.  Place the pot of cold Water and Potatoes on the stove and bring to a boil on high heat.  Once boiling add 1 T Sea Salt to the pot and stir and reduce the heat to a rolling simmer.  Simmer for approximately 15-20 minutes or until the Potatoes are tender and easily pierced with a fork.  Remove from the heat and allow the Potatoes to set aside in the hot Water while you heat the Cream.

4.  Dice 4 T of cold Butter into small cubes and set aside.  In a small pot bring the Cream or Half and Half to a gentle simmer and remove from the heat. 

5.  Drain the Potatoes well and place through a ricer or food mill or use an old fashioned hand Potato masher and mash the Potatoes then place them back into the original pot off heat.

6.  Add the cold Butter and 1 t Sea Salt and 1 t Black Pepper and 1/2 c hot Cream and mix with a large spoon gently.  Be careful to avoid over mixing or the Mashed Potatoes will be gummy.  Lightly mix until just incorporated.  Add more hot Cream if needed in small amounts until you get the desired consistency you prefer.  Taste and add more Sea Salt or Black Pepper if needed.  Serve immediately with  Homemade Gravy or a just a pat of Butter.

Serve your Mashed Potatoes with Butter Roasted Chicken for the perfect compliment or the classic Meatloaf.

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MEATLOAF

Meatloaf is one of those easy to prepare but not so easy to make taste so good recipes.  It is usually lacks flavor and is dry and dense, to say the least.  We all want easy to prepare recipes that taste Amazing and satisfy everyone in the family.  To make this Meatloaf very tasty I've added lots of flavor with savory Thyme, Oregano and sauteed Onions simmered in Worcestershire and traditional Ketchup.  A tangy Glaze on top that is lightly sweetened with Brown Sugar tops it, making it even more Amazing.  My secret, that I learned after a few dense Meatloafs while I was testing this recipe, is to not pack it in the loaf pan.  Meatloaf must be treated gently and it will be light and delicious.  None of a good Meatloaf will ever go to waste.  I mean, who can resist a cold Meatloaf sandwich slathered with a little extra Ketchup the next day?   Nobody can when you are Cooking The Amazing!




Here is the recipe.



1 T  Olive Oil
1 T  Butter
1 1/2 c   Onion, Diced Medium
2  Cloves of Garlic, Finely Chopped
1/2 c  Ketchup
1/4 c  Worcestershire Sauce
3 T   A1 Steak Sauce
3/4 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
1 t  Cumin
1 1/2 t Dried Thyme
1 t Dried Oregano
1 t Paprika
2 lbs  Ground Beef Chuck 80-81% Fat
1/4 lb Ground Mild Italian Sausage
3/4 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
1/2 c  Grated Parmesan Cheese
1 c  Crushed Ritz Crackers (20 Crackers)
1/2 c  Whole Milk
2  Large Eggs


FOR THE GLAZE:
1 c  Ketchup
5 T  Dark Brown Sugar
1 T  Worcestershire Sauce
1/2 t  Fresh Ground Black Pepper









1.  Prepare your Meatloaf pan.  Use a large loaf pan approximately 8 1/2" x 4 1/2" x 2 3/4" high.  Lining the loaf pan with aluminium foil and then make a sling of aluminum foil to lay over the lined part which will help remove your Meatloaf in one piece once cooked.  To make a sling tear off about 20 inches of foil and fold it in half long ways and mold it into the prelined pan.  Fold the ends down that stick out leaving a handle to use to remove the Meatloaf.  Also, line a rimmed baking sheet with aluminum foil to catch all the fat that cooks out.  These steps will save you cleaning up a lot of mess because there is a lot of fat that renders as the Meatloaf cooks.   If you do not have a loaf pan you can free form the Meatloaf and circle it in a ring of foil to hold it's shape and place it on a lined rimmed baking sheet.

2.  Preheat oven to 350 degrees.  Prep all of the chopping of the Onions and Garlic and measure all ingredients out and set aside, leaving the meat for last to avoid contamination.

3.  In a medium pan over medium heat on the stove, heat Olive Oil and Butter then add diced Onion and Garlic and saute until Onions just begin to soften.

4.  Add to the Onion: 1/2 c Ketchup, 1/4 c Worcestershire Sauce, 2 T A1 Steak Sauce, 3/4 t Fine Grain Sea Salt, 1 t Fresh Ground Black Pepper,
1 t Cumin, 1 t Dried Thyme, 1 t Dried Oregano, 1 t Paprika.  Stir in well and cook over medium heat for 2 minutes.  It will bubble and thicken.  Set aside to cool some.

5.  Place 20 Ritz Crackers in a zip lock bag and seal it tight with all the air out.  Use a rolling pin or a big can and crush the Crackers into fine crumbs. A few big chunks won't hurt anything.  Set aside.  In a medium bowl (or the measuring cup you use for the Milk), add 2 large Eggs to 1/2 c Milk and mix well with a fork and set aside.

6.  In a large mixing bowl add all of the Ground Beef Chuck and Italian Sausage.  You want high fat Meats in your Meatloaf to prevent dry Meatloaf.  Add the 3/4 t Sea Salt and 1/2 t Black Pepper, 1/2 c grated Parmesan Cheese, crushed Ritz Crackers, Milk and Eggs mixture and the cooked Onion and Ketchup/Worcestershire mixture.  Use a large wooden spoon and "cut" across several times mixing everything together.  The goal is to not compact the Meat but to keep it "light and fluffy" and not dense.  I used to use my hands but I find it compacts the Meatloaf making a hard dense loaf that doesn't have a good mouth feel.  After you "cut" across a few times use the wooden spoon and mix everything well, still keeping the Meat "light and fluffy".

7.  Once mixed, scoop spoonfuls into the loaf pan gently.  Add scoops of the mixture filling the bottom but do not press it into the pan.  Lightly tap the mixture into the corners.  Once the bottom is covered begin layering the mixture by the spoonful until you have a mound and all the mixture is in the loaf pan.  Resist pressing the mixture down with the spoon because this is what makes a dense, tough Meatloaf.  Use the back of the spoon to lightly smooth the top and shape it into a loaf shape.

8.  In a small bowl make the Glaze by mixing the 1 c Ketchup, 5 T Brown Sugar, 1 T Worcestershire Sauce and 1/2 t fresh ground Black Pepper.  Spoon 1/3 of this mixture over the entire top of the Meatloaf.  Reserve the other 2/3 for later in the recipe.  Place the Meatloaf pan on the lined Cookie sheet and bake for 1 hour 15 minutes at 350 degrees.

9.  After 1 hour and 15 minutes of cooking, spoon and spread another 1/3 of the Glaze over the Meatloaf and return to the oven and cook at 350 degrees for 15 minutes more.   You will see all of the fat that has cooked out of the Meatloaf at this point and will be thankful when clean up time comes that you lined everything with foil.  Who's got time to scrub pots and pans all day? Not me!

10.  After 15 minutes remove from the oven and check the temperature using a Meat thermometer in the center of the Meatloaf.  It should register at least 165 degrees when done.  If not, place back into the oven at 350 degrees and recheck in 10 minutes or until it is 165 degrees in the center.  Once done, let the Meatloaf rest in the pan for 15 minutes on the counter before removing by the aluminum sling and allowing any fat to drain off before serving.  While it is resting, microwave the last 1/3 of the glaze for 45-60 seconds on high and use as extra Sauce to spoon on the Meatloaf for those that like more glaze when serving.

COPYRIGHT (c) 2012

LINGUINE WITH PROSCIUTTO AND MINT

On my last visit to Italy I ate one of the most delicious Pasta dishes of my life.  That is saying a lot having been to Italy many times over the years and eating my way across the country and back.  It was one that I had to recreate a recipe for when I came home because I could not get that Amazing flavor combination of Linguine in a Cream Sauce of Spring Peas, Mushrooms, Prosciutto and Mint out of my mind.  The Mint was, at first, something that I thought would not be good in a savory dish, but it works.  The Mint gives a great fresh bright taste to the Cream Sauce and rounds out the flavors of the Prosciutto, Mushrooms and Peas well.  This is a quick cooking dish that requires all of your prep work to be done ahead of time.   Being able to eat the best dishes from Italy is easy when you are Cooking The Amazing. 


Antica Trattoria Tritone in Rome.  An amazing restaurant where we ate this delicious Pasta.




The real dish from Italy that insptired this recipe.  This one uses Tagliatelli Pasta.





Here is the recipe.




1 lb.  Fresh Linguine
2 T  Butter
2 T  Extra Virgin Olive Oil
4 T  Finely Diced Onion
1 c  Fresh Mushrooms Sliced
1  Clove of Garlic, Peeled
1/2 t  Fresh Ground Black Pepper
1 c  Heavy Cream
4 oz.  Prosciutto, Sliced In Strips
1 c  Parmesan Cheese, Grated Fine
1 c  Fresh Peas (or Frozen Thawed)
1/2 c  Reserved Pasta Water
40  Mint Leaves, Chopped Fine
Fine Grain Sea Salt To taste
Parmesan Cheese To Finish



1.  Plan ahead and prepare all of the chopping, dicing, slicing etc. and set aside.  This dish cooks fast and everything needs to be ready to go.  Finely dice 4 T of Onion (approximately 1/2 of a medium onion).  Slice fresh Mushrooms thin to equal 1 c.  Peel one clove of Garlic and make a slice with a knife in the end.  Later you will be pulling the Garlic out so keep it whole to find it easily.  Slice the Prosciutto into 2 inch strips.  It will get sticky and ball up as you slice it, don't worry.  Grate 1 c of Parmesan Cheese finely.  Parmigiano Reggiano is the best choice for the cheese but it is expensive and worth it for the flavor it provides.  (Whole Foods Market sells it by the chunk.)  Measure out 1 c of Fresh Peas (or Thawed frozen Peas works well, too).  Chop finely 45 Fresh Mint leaves (see below).    Put a large pot of Salted Water on high heat on the stove to boil for the Pasta.

Stack 10 of the Mint Leaves in a pile. 

Fold the stacked leaves over in half and cut crosswise into thin ribbons.

Cut the ribbons into smaller pieces.  Repeat with the remaining Mint leaves.

 2.  In a large pan over medium heat add the Extra Virgin Olive Oil and Butter.  Once the Butter has melted add the finely diced Onions and Mushrooms, the whole Garlic clove and the fresh ground Black Pepper.   Saute for 4-5 minutes until the Onions and Mushrooms are softened with just a little brown color beginning to emerge. 

3.  Your Pasta water should be well Salted and boiling now.  Add your Linguine and cook until almost soft and cooked (al dente).  Later you will use 1/2 c of the Pasta Water after the Pasta is done in the Sauce so do not pour it all down the drain.  Cook the Pasta while you finish the Sauce.

4.  Add 1 c of Heavy Cream to the sauteed Onions and Mushrooms and stir in well.  Simmer for 2 minutes stirring constantly.  Remove the Garlic Clove and discard after simmering.

5.  Add the Prosciutto and Peas and stir in well and turn off the heat. 

6.  With the heat remaining off, add the Parmesan Cheese and stir in well then add 1/2 c of Pasta Water direct from the pot of boiling Pasta.  This is a very Italian cooking technique that binds the Sauce using the starches from the Pasta.  Stir until the Parmesan Cheese incorporates into the Sauce.

7.  Keep the heat off.  To the Sauce add all of the cooked Pasta immediately at once.  Do not strain it, just pull it out directly from the boiling pot and toss it in the Sauce, dripping wet and all.  Quickly stir in well and then add the chopped Mint and stir well.  Taste the Sauce and add Sea Salt if needed.   Serve immediately and sprinkle with Parmesan Cheese on top.

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MAPLE ROASTED ACORN SQUASH

There are many different types of nutritious Squash that can be used for this easy to prepare recipe.  Use your favorite like Butternut or Sugar Pie Pumpkin or what ever looks best at the market.  I grew this Acorn Squash in my garden and thought it would make a great side dish in place of traditional Sweet Potatoes for a holiday dinner.  It can be served sweet with the Maple glaze or savory by using just the Butter, Olive Oil and Sage or Cayenne to really Spice it up.  The leftovers can be pureed into my recipe for Roasted Squash Soup by adding Chicken Stock and a touch of heavy Cream.   Serve this along your holiday Roast Turkey and your family table will look Amazing with a delicious side dish that even Aunt Pearl will love.  Maple Roasted Acorn Squash is a nutritious and easy dish to prepare.  When you are Cooking The Amazing even the good for you food can be the best tasting food, too!


Here is the recipe.



2  Acorn Squash
2-3 T Olive Oil
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
1/4 c  Dark Brown Sugar
4 T  Maple Syrup
4 T  Butter



TIP:  This can also be made savory without the sweet Maple glaze and roasted with just Olive Oil, Butter, Salt and Pepper.  Make as directed and add 1/4 t Cayenne Pepper or 1 t Sage to the melted Butter for a kick of flavor.




1.  Preheat oven to 400 degrees.  Prepare a Cookie sheet by covering it with aluminum foil or parchment paper for easy clean up. 

2.  Using a large knife cut the Acorn Squash in half and remove all the seeds using a large spoon and place flesh side up on a Cookie sheet.  Brush Olive Oil over the entire top surface then sprinkle with 1/2 t of Sea Salt and 1/2 t fresh ground Black Pepper.
Roast in the oven on middle rack at 400 degrees for 45 minutes.   Later you will add the Maple glaze and roast again.

3.  Remove from the oven after 45 minutes of roasting.  In a small pot over medium low heat add the Dark Brown Sugar, Maple Syrup and Butter and simmer for 2 minutes or until the Butter and Brown Sugar have melted and combined.  Mix well with a spoon and brush evenly on the Acorn Squash.  Pour any left over into the well of the Squash.

4.  Place back into the oven and continue roasting at 400 degrees for 12-25 more minutes or until the Acorn Squash is soft and a fork easily pierces the flesh and it has well browned areas on the surface.   The outer skin should be soft and pliable.  Remove from the oven and brush any Syrup that has collected in the well of the Squash over the surface again and serve immediately.

*Click here for my Amazing Roasted Squash Soup recipe.

Click here for my Amazing Roast Turkey recipe.

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