Recipes

1lb to 1¼lb (500g to 750g) center-cut beef fillet
2 large portobello mushrooms, washed & unpeeled
2 cloves garlic (optional)
4 tablespoons olive oil
knob butter
1 tablespoon brandy
½ cup (4 fl oz) Madeira Wine (or red wine if you prefer)
salt and freshly milled black pepper

METHOD

For this chateaubriand recipe, you will need a large cast iron or steel frying pan or skillet - one without a wooden or plastic handle that can go inside the oven. If you don't have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stove top cooking.

• Preheat the oven to 450°F, 230°C, gas mark 8. If you are using a different pan for the oven cooking, put it in the oven to get really hot.
  

• Unwrap the chateaubriand and season with freshly milled black pepper.
  

• Put the pan that you are using on the stove over a medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.
  

• Keeping the heat on high, add the beef fillet to the pan and quickly sear on one side, and then the other. This should only take a minute or two at the most to achieve a crusty golden seal.
  

• Now put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 12 to 15 minutes for medium-rare, 20 minutes for medium and about 23 minutes for medium-well.

While that's happening, cut the mushrooms into thick slices. If you are using the garlic (some folk prefer not to mix romance with garlic!), chop it finely. Now pour yourself a glass of wine and relax for a few minutes....this chateaubriand recipe virtually cooks itself!

• When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of tin foil. Then leave it to rest for 15 minutes.
  

• Reheat the stove top pan or skillet with about 2 tablespoons of the fat and juices from the beef pan. When it's hot, add a knob of butter.
  

• Add the garlic to the pan and quickly stir through the hot fat to color slightly. Then add the sliced mushrooms and a seasoning of salt and freshly milled black pepper.
  

• Now sauté the mushrooms for about 2 minutes turning frequently adding a little more oil if the pan becomes too dry.
  

• Turn the heat up to maximum and deglaze the pan by adding the brandy. If you are feeling like a professional chef by now (!), and you are heating by gas, tilt the pan towards the open flame to let it flambé.
  

• Once the brandy has all but evaporated, turn the heat down to low and add the Madeira wine. Allow it to simmer gently and reduce for about a minute. Check the seasoning.

Carve the beef fillet in thick slice and arrange on a warm serving plate. Pile the mushrooms on top and drizzle the Madeira jus over.

• 1 pound fresh or dried black-eyed peas, rinsed and picked over 
  
• 1 cup chopped yellow onions 
  
• 2 whole garlic cloves, peeled 
  
• 1 quart water, or more as needed 
  
• 3/4 teaspoon salt 
  
• 1/2 teaspoon freshly ground black pepper 
  
• 1 teaspoon Tabasco
• 1/2 pound smoked sausage or smoked ham, chopped 
  
• 1/4 cup chopped fresh parsley leaves 
  
• 1/2 cup chopped green onions (green and white parts) 
  
• Hot cooked long-grain white rice 
  

Combine the peas, onions, garlic, water, salt, black pepper, TABASCO Sauce, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried.

Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mix together with it.

• 1/4 cup vegetable oil 
  
• 3/4 pound salt meat, trimmed, cut into 1-inch cubes, boiled in enough water to cover for 30 minutes, and drained 
  
• 1 head white cabbage (about 2 pounds), cored and coarsely chopped 
  
• 1 cup chopped yellow onions 
  
• 1 cup water 
  
• 1 tablespoon sugar 
  
• 1/4 teaspoon salt 
  
• 1/4 teaspoon freshly ground black pepper 
  
• 1 teaspoon Tabasco

Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the salt meat and cook, stirring, for 2 minutes. Add the cabbage, onions, and water; stir to mix, cover and reduce the heat to medium-low. Cook, stirring occasionally, for 30 minutes.

Add the sugar, salt, black pepper, and TABASCO Sauce, and stir to mix. Cover and cook, stirring often, for 30 minutes longer. Serve hot.

Ingredients:

1 Egg
2 T Canola Oil
1 T Molasses
1/2 Cup Wheat Flour
1/2 Tsp Baking Soda
1/2 tsp Cinnamon
1 Cup finely chopped applePreheat oven to 350 degrees. Combine wheat flour, baking soda,and cinnamon in a small bowl, stir with a whisk. Place egg, oil, and molasses in a medium bowl; Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until combined. Stir in apple.

Directions:

Spoon batter into prepared muffin tin, dividing evenly to make four pupcakes. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick inserted in center cake comes out clean. Remove from oven and let sit for five minutes. Remove from pan and allow to cool completely on a wire rack.

Decorate as desired with dog treat icing.

In a medium bowl combine the 1 1/4 cup wheat flour, oats, wheat germ, brewers yeast, and cheese. In a separate bowl beat together egg, oil and chicken broth. Add liquid to the dry ingredients and mix together. Use remaining 1/4 cup flour as needed to form stiff dough.

Roll out on floured surface and cut into desired shapes. Bake at 350 degrees for 30 – 35 minutes or until golden brown.

Tip: After shutting off the oven I leave the dog biscuits in the oven for a couple hours to make sure they are completely dry and crunchy. Then they can be stored for a long time with out worrying about spoilage.

INGREDIENTS

• 1 can of salmon - 14-15 ounces (remove bones)
• 1 beaten egg (or if intolerant to eggs could use egg substitute)
• 3 tablespoons cornmeal - I prefer using the coarser kind
• Canola oil or other oil - or use cooking spray
• 1 potato
• 1 carrot
• 1 stalk of celery

DIRECTIONS

1. Combine the salmon, egg or substitute and cornmeal - mix well.
2. Form this mixture into patties.
3. Coat them with a little more cornmeal.
4. Then fry in a tiny amount of canola oil until brown on both sides.
5. Chop potato, carrot and celery into chunks.
6. Boil potato, carrot and celery until soft but not mushy.
7. Chop the salmon patties into small bites and stir together with the chopped and boiled vegetables.
8. A spoonful of cottage cheese can be added for moisture if needed.

NOTE: Feeding RAW salmon to dogs if never recommended. Canned salmon is okay to use because it has been heavily cooked - just remember to remove the bones! You can substitute fresh salmon (as from a fillet) but make sure that it is cooked, then flaked, removing all bones.

Ingredients:

Ingredients

• 1 egg, beaten
• 1/3 cup applesauce
• 1 cup cooked vegetables*, mashed or grated small
• 1 cup cooked rice
• 1 tbsp. brewers yeast
• Any desired veggies can be used, such as zucchini, Peas, carrots, potatoes, etc...

Directions

1. Mix all ingredients well.
2. Drop by rounded teaspoonfuls onto a greased cookie sheet. >
3. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm.
4. Cool. Store in your fridge, or freeze.

Ingredients

• 3 tbsp. olive oil 3 garlic cloves, crushed
• 1 large pepper (sweet, not hot), sliced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 medium Eggplants, peeled & cubed
• 1 Potato, peeled & cubed
• 1 tsp. oregano or basil
• salt/pepper

Directions

1. Heat oil; add garlic and saute for 2-3 minutes until softened.
2. Add all of the vegetables.
3. Mix thoroughly.
4. Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes.
5. Add the seasonings to taste.
6. Simmer 15 minutes more. Let cool.
7. Top with grated Cheese, if desired.

INGREDIENTS

• 1 pound Brussels sprouts, trimmed and quartered
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons slivered almonds, toasted (see Tip)
• 1 tablespoon white-wine vinegar
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

PREPARATION

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
2. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.

TIPS & NOTES

• Tip: To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

INGREDIENTS

• 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
• Canola or olive oil cooking spray
• 2/3 cup soft sun-dried tomatoes (see Tip)
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon lightly packed flat-leaf parsley leaves
• 2 teaspoons rinsed capers
• 1 small clove garlic, chopped
• Pinch of freshly ground pepper

PREPARATION

1. Preheat broiler. Coat a baking sheet with cooking spray.
2. Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more.
3. Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped.
4. Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate the tapenade for up to 3 days.

• Tip: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

INGREDIENTS

• 1 pound delicata squash (about 1 large)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider or apple juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup chopped dried apricots
• 1/4 cup dried cranberries
• 2 tablespoons finely chopped chives
• 2 tablespoons toasted sliced almonds

PREPARATION

1. Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
2. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes.
3. Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds.

Ingredients:

3/4 lb sea scallops, cut in half or quartered if very large 

3/4 lb medium shrimp, peeled and deveined 

1/4 teaspoon pepper 

1/2 teaspoon salt 

1 cup Romano cheese, grated 

2 1/2 cup half-and-half 

3 tablespoon all-purpose flour 

2   cloves garlic, minced 

1   small onion, finely chopped 

3 tablespoon butter 

12   lasagna noodles 

1/2 cup Parmesan cheese, grated

Directions

Preheat the oven to 375 degrees.  Spray a 13x10 inch aluminum foil pan with vegetable oil cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.  Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.  Add the garlic and cook about 1 minute more.  Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.  When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well.  Add the salt and pepper and stir again.  Add the scallops and cook for about 3-4 minutes, then add shrimp and cook for 1-2 minutes or just until the shrimp turn pink.  Turn off the heat.

Spoon about 2 tablespoons of sauce from the skillet into the prepared pan.  Cover the bottom of the pan with 4 noodles, placing them side by side.  Spoon one-third of the sauce over the noodles, distributing half of the seafood evenly.  Layer 4 more noodles, one-third of the sauce with half the seafood, the remaining 4 noodles, and the remaining sauce.  For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.  Tuck in any edges of the noodles so they’re all coated with sauce.  Top with Parmesan cheese.

Bake for 20 to 25 minutes, uncovered, until bubbly.  Allow to sit for 10 minutes before slicing.