1 pound ground sirloin burger
everglades seasoning
Form the hamburger into 4 patties. Sprinkle with Everglades . Grill until done – about 5 minutes each side.
4 Servings
Category: Main Dish
6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern. Stud with cloves in middle of each diamond. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Bake in a 325º oven until thermometer registers 125º. For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours. For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard. Heat until thickened and bubbly. Cook and stir 2 minutes more. Brush ham with some of the glaze. Bake 20-30 minutes more or ‘til thermometer registers 135º. Let stand 15 minutes more before carving. Serve with remaining glaze.
16 Servings
2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
2 tablespoons teriyaki sauce
1 teaspoon cornstarch
1/8 teaspoon red pepper, flakes
2 tablespoons oil
1 pound pork, thinly sliced
Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.
4 Servings
1 turkey, giblets removed, rinse and pat dry
salt and pepper, to taste
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird. If your pan is not marked, put the turkey in pot and add water to just above the turkey. Remove the turkey and mark the depth of the water. Pour our the water, dry out pot, then add peanut oil to the mark. Preheat the oil to 350º. Place the seasoned turkey on the stand, use the hook to lower into the preheated oil. Cook the turkey for 3 minutes per pound at 325º. Remove turkey and test for doneness with meat thermometer. The temperature should reach 170º in the breast and 180º in the thigh.
10 Servings
4 pork chops, trimmed of almost all fat
1/2 cup flour
1 teaspoon everglades seasoning
1/2 teaspoon paprika
Place about a 1/2 inch depth of cooking oil in a cast iron skillet and heat until oil splatters when one drop of water is flicked at the pan. Meanwhile…put the flour, Everglades seasoning and paprika in a zip lock bag. One at a time, shake the pork chops until well coated; place on a plate. Place no more than two pork chops into the hot oil at a time. Fry on one side until golden, then gently turn over and fry the other side. When they look done, remove to a paper towel lined plate. Repeat with remaining pork chops.*Everglades seasoning is our regional favorite seasoning – if it is not available in your store, you can order it online at http://www.evergladesseasoning.com/
4 Servings
1 1/3 cups French’s French Fried Onions
1 pound chicken breasts, boneless, skinless
1 egg
Crush French fried onions in plastic bag. Dip chicken into egg then coat in onion crumbs. Bake 20 minutes at 400 degrees until cooked through.
4 Servings
Salmon:
1 teaspoon olive oil
1/2 cup chopped shallots
2 garlic cloves, minced
2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
1/2 cup dry sherry
1 cup (4 ounces) cubed fontina cheese
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
2 teaspoons chopped fresh thyme
6 (6-ounce) skinned salmon fillets (about 1 inch thick)
Cooking spray
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
Hazelnut-Herb Couscous:
1/4 cup (1 ounce) shaved fresh Parmesan cheese
2 teaspoons chopped flat-leaf parsley
Basil sprigs (optional)
To prepare herb jus, combine first 4 ingredients in a saucepan over high heat. Bring to a boil; cook until reduced to 1/4 cup (about 8 minutes). Add fennel and broth. Bring to a boil. Reduce heat; simmer until reduced to 2 cups (about 30 minutes). Add 1 teaspoon thyme, chopped basil, and rosemary; simmer 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 375 degrees.
To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; saute 1 minute. Add mushrooms; saute 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely. Stir in fontina, shredded Parmesan, and 2 teaspoons thyme. Cut 1 (3/4-inch-deep) diagonal slit from the center of 1 fillet; cut another slit in the opposite direction to form an X. Pull back salmon to form a pocket. Repeat with remaining fillets. Stuff 1/3 cup cheese mixture into each pocket. Place fillets on a jelly-roll pan coated with cooking spray. Drizzle with white wine, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 375 degrees for 15 minutes or until the fish flakes easily when tested with a fork. Serve with herb jus and Hazelnut-Herb Couscous; sprinkle with shaved Parmesan and parsley. Garnish with basil sprigs, if desired.
6 Servings
2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through. While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
4 Servings
1/4 cup Spicy Sesame Sauce (see below)
4 teaspoons cornstarch
1 pound medium raw shrimp, shelled and deveined
4 tablespoons canola oil
1 tablespoon loose green tea, preferably gunpowder
1 medium green bell pepper, cut into 2-inch-long matchstick-size strips
2 medium red bell peppers, cut into 2-inch-long matchstick-size strips
1 medium white onion, cut into 2-inch-long matchstick-size strips
6 tablespoons cashew nuts, toasted
Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes. Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl. Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot
Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preheat oven to 375°.
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil and next 6 ingredients (through egg). To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
10 Servings