Keiths' Family Recipes

Best Ever Chicken Broth

2008-06-17T14:57:00.001-07:00

1 small Hen (cheaper the better)
2 medium onions
2 Tbsp Dry Rub mix
4 celery stalks
2 Tbsp Crushed garlic
2 tsp Worcestershire sauce
1 stick butter
2 bell peppers

Don’t peal onion; don’t discard any part of celery or peppers.
Cut onions in to quarters, cut each celery stalk into three peaces, cut bell peppers in quarters. Cut hen into four peaces, place in large stock pot, place onion, peppers, celery and garlic in pot cover with water add butter, Worcestershire sauce, and dry rub mix.

Bring to a rolling boil, the reduce heat and cook over medium heat for 3-4 hours or until chicken bones are rubbery, should be able to bend the leg bones without breaking them. Add water as needed to keep chicken fully covered. Drain broth into containers. Broth can be frozen for long term storage.

Barbeque Pork or Beef Ribs

2008-06-17T10:24:00.000-07:00

1 rack of ribs, cut into single units.

Place in zip lock bag pour marinade (see blog for recipe) over ribs simi-seal bag and squeeze out air, seal bag. Let stand over night (12 hours) in refrigerator.

Remove from frig place ribs in a large pot, pour marinade from bag over ribs, add water to fully cover meat. Cook for 1 to 1-1/2 hours or until meat is almost falling off the bone, but not quite. Drain and let stand to cool.

Brush with Barbeque sauce (see marinade recipe) and grill, brushing with sauce and turning meat a few times. About 3 minuets per side each, at least grill each side twice with sauce. Cover with more sauce and eat

Marinade

2008-06-17T10:16:00.000-07:00

1 cup Ketchup
¼ cup spicy mustard
¼ cup honey
¼ cup brown sugar
¼ cup lemon juice
2 tbsp white vinegar
1 tbsp Worcestershire sauce
1 tsp liquid smoke
1 tbsp Soy sauce
1-2 beers
3 Tbsp dry rub mix (see blog for recipe)
1 small onion finely diced
3 tbsp crushed garlic

In a bowl combine all ingredients except the beer, and whisk together. Once everything is combined fully and all lumps are dissolved add the beer and mix well.
Place your meat (chicken, pork ribs, beef roast) in to a one gallon size zip lock bag and pour marinade over, zip bag almost closed allowing a small opening, squeeze out all the air and close bag. Let stand in refrigerator over night (at least 12 hours).

For a great barbeque sauce, (this is a must do, drink the beer do not add to mixture, must drink), and brush mixture over one side of meat place meat sauce side down, brush top of meat. After 1-2 minuets turn meat and repeat. Constantly brushing meat with sauce and turning every 1-2 minuets until meat is cooked to your desired doneness.

Lobster Cakes

2008-06-17T09:07:00.000-07:00

1-2 lobster tails
1 egg beaten
2 cups bread crumbs
1 Tbs Italian seasons
1-¼ Tsp salt
¼ Tsp black pepper
½ Tsp cayenne pepper
1 Tbs crushed garlic
1 small onion diced
2 celery stalks diced
2 Tbs mayonnaise
1 cup chicken broth
½ cup extra virgin olive oil

Fill a 2 quart pot with water, about 1 inch from the top add 1 table spoon of salt and bring to a hard boil. Place lobster tails in boiling water and cook for 3 minuets. Remove and place in cold water bath to stop cooking. Remove lobster meat from the shells and chop into ¼ inch peaces.

In a large bowl combine lobster meat, 1 cup bread crumbs, Italian seasoning, salt, pepper, garlic, onions, celery, mayonnaise, egg, and mix well. Pour in a little chicken broth at a time until you can form mixture into ball. Mix should be slightly most. if to most add more bread crumbs. With a ice cream scooper dish out one scoop of mixture and form into a patty and repeat.

In a medium size skillet heat 2 table spoons of olive oil over medium heat, place patties in skillet and brown on each side, about 1-2 minuets each sides.

Serve on top of pasta with your favorite sauce. Top with grated cheese.

Dry Rub

2008-06-17T06:13:00.001-07:00

1 tsp ground cayenne pepper
3 TBS garlic powder
2 TBS onion powder
1/4 tsp salt
1/2 tsp black pepper
1 dried chill pepper (remove seeds)
1 dried Jalapeno (remove seeds)
½ tsp ground cumin
½ tsp thyme
½ tsp basil

Chop the chills, and Jalapenos peppers into small peaces, place in a spice grinder or food processor and combine with the remaining ingredients and finely grind to combine.

Bacon wrapped Chicken Remoulade.

2008-06-17T06:10:00.000-07:00

4-6 boneless skinless chicken breasts
1 LB thinly sliced Bacon or Italian ham
2 cups of dry white wine
1/2 cup Feta Cheese

Remoulade Sauce
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds or until blended. Use immediately or store, will keep for several days in an airtight container in the refrigerator.

Wash chicken and pat dry, dust both sides with dry rub and rub into each breast. Wrap each breast with 2 slices of bacon and place in skillet and brown on all side, (don not cook completely). Place browned breasts in backing dish and pour the Remoulade Sauce
And white wine. Let stand in refrigerator for 1 hour.

Preheat over to 375, cook chicken until done, about an hour.

Pour remaining juices from pan into a sauce pan, bring to a boil, in a cup of water add 1 tbs of corn starch and stir until smooth, pour corn starch mix into sauce a little at a time and stir to combine, until it reaches the desired thinness.

Slice cooked breast and place over pasta or rice, spoon on sauce. For a bit of a twist add crumbled feta cheese to finish off the plating.

Drunken Orange Glazed pork Tenderloin

2008-05-12T12:29:00.000-07:00

1 pork tenderloin
1 medium onion chopped
3 table spoons minced garlic
3 cups Orange juice
1 Beer
1/4 cup Vodka
Salt & pepper
1 teaspoon cyan pepper
1 teaspoon Italian seasoning
3 table spoons Extra Virgin Olive Oil
4 medium potatoes (sliced)

In large skillet heat Olive oil over medium heat, add onion, garlic and cook until translucent. Add pork tenderloin and brown on all sides. Add ½ the juice, beer, vodka and remaining seasonings and cover and cook till pork is about half done, basting about tree to four times during cooking. Remove pork and slice into ½” peaces return to pan add potatoes and remainder of the juice, cover and cook until potatoes are fork tender and pork is completely cooked. Remove cover and reduce the remaining sauce. Serve over steamed rice or pasta.

Mexican Stuffed Burgers

2008-02-11T06:14:00.000-08:00

2 pound ground beef
1 pack sliced Monterey-jack cheese
1 pack sliced cheddar cheese
1 cup Chipotle sauce
1 can pickled jalapeño peppers
1 small onion diced
1 bell pepper diced
2 Table spoons minced garlic
1 pack bacon
Salt and Pepper to taste
1 egg
1 pack of you favorite buns

In a skillet fry half the bacon to desired doneness. In a larger bowl mix ground beef, ½ cup chipotle sauce, onions, bell peppers salt and pepper, garlic, about ¼ of the pickled jalapeno peppers diced, and egg and mix well. Make mixture in to patties. Cut both cheeses to fit with in the patty, place one slice of Monterey-jack cheese, two slices of cooked bacon and 1 spoon of Chipotle sauce and top with cheddar cheese, cover with another patty and seal edges. Grill burger to desired doneness, place Cooked burger on bun top with Monterey-jack cheese, bacon, and any other toppings you like.

Seafood Stuffed Wrapped Chicken Breast

2008-02-11T05:32:00.000-08:00

4-6 servings

4-6 boneless chicken breasts
1 cup breadcrumbs (Italian)
1 pack bacon slices or prosciutto ham (this is the best)
½ pound small shrimp (chopped)
2-3 oz of lump crab meat
2 can’s of your favorite marinara sauce (home made is best)
1 pack Mozzarella cheese
1 package of ricotta cheese
¼ cup of Parmigiano cheese (fresh is best)
1 small onion (diced)
2-3 table spoons garlic
1 bell pepper (diced)
3 celery stalks (diced)
2 eggsSalt & pepper to taste

In a bowl mix onions, bell peppers, celery, ricotta cheese, shrimp, crab meat breadcrumbs, salt and pepper, garlic, eggs. Add enough of the sauce to moisten the mixture. Cut small pocket in each of the chicken breast. Place one slice of Mozzarella cheese in the pocket and one to two heaping spoons of stuffing mixture and wrap chicken with prosciutto ham or bacon slice.

Pre-heat oven to 350 degrees.

Place wrapped and stuffed chicken in skillet and sear on all sides. Once this is done place all chicken breast in a backing dish and cover with the remaining stuffing mixture and any slices of mozzarella cheese and poor the remaining marinara sauce over the chicken. Place dish in pre-heated oven and back for 1 hour or until chicken is done. Serve over your favorite pasta.

Italian Wrapped Shrimp

2008-02-11T05:28:00.000-08:00

1-2 pounds of Jumbo or the largest shrimp you can get.
1 package of prosciutto ham (if you can’t get this use your favorite sliced ham)
½ cup graded Parmigiano cheese
1 package of mozzarella cheese
3 eggs
2 table spoons of crushed garlic
Pepper to taste
¼ cup Extra Virgin olive Oil
2 oz of lump crab meat

Beat the two eggs. Combine crab meat garlic and pepper, and the last egg. Dip shrimp in egg bath,Take crab mixture and spread on to one slice of Ham. Place mozzarella cheese on ham and crab mixture and wrap around one Jumbo shrimp, and dip in egg and dust with Parmigiano cheese. Place in skillet and sear on all side in the olive oil, reduce heat and cook till shrimp is completely done. Serve as an appetizer or as a second main dish.

Lobster & Shrimp chowder

2008-02-11T05:24:00.000-08:00

2-3 Lobster tails (frozen or fresh)
1 small onion chopped (save the peals)
4 celery stalks diced (save the ends)
2 bell peppers chopped (save the veins and tops)
1 can of evaporated milk
1-1/2 stick of butter
SaltPepper
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon rosemary
4 medium potatoes diced
1 to 1-1/2 pounds of shrimp
4 cups of chicken broth
3-4 table spoons of flower.

Remove lobster meat and the shrimp from their shell, chop lobster in ½” peaces and set a side.In a large pot with chicken broth, place lobster and shrimp shells, onion, celery and pepper scraps and salt pepper, thyme, rosemary, and bring to a boil. Lower heat to medium simmer for 30 minuets, drain and save broth. Place the diced potatoes, celery, peppers, onions, paprika, and 1 stick butter in the pot with the chicken broth, cook until the veggies are tender, add the evaporated milk.

In a small pan and melt the remaining butter, add flower a table spoon at a time until the roux is to the thickness you like. A heavy roux for a think chowder and Lightly think roux for thin chowder. Once you have made the roux, place the lobster and shrimp in the pot and cook on medium heat, once the lobster and shrimp are about half way cooked add the roux a little at a time stirring constantly to blend well, if there are any lumps us a whisk to help combine the mixture better. Once the chowder has reached the thickness youLike remove from the heat and let stand for 5 minuets. Sever with your favorite bread.

Italian Stuffed Burgers

2008-02-11T05:22:00.000-08:00

2 pound ground beef
1 pack of pepperoni
1 pack sliced mozzarella cheese
1 small onion diced1 bell pepper diced
2 Table spoons minced garlic
2 Table spoons Italian seasoning
1-½ cup marinara sauce (your favorite)
Salt and Pepper to taste
1 egg
1 pack of you favorite buns

In a large bowl mix ground beef, onion, bell pepper, garlic, Italian seasoning, salt and pepper, ½ cup marinara sauce and egg.

Make in to patties, cut cheese to be smaller the patty. Place on patty cheese, pepperoni and one spoon of marinara sauce.Place another patty on top and pinch edges together to seal.Grill until burger is complete done to your taste.Place cooked patty on bun and top with cheese and sauce.

Marinated Deep Fried Turkey

2008-02-07T14:58:00.000-08:00

I know, Turkey is for the holiday’s right, wrong.

1 large Turkey Breast
Peanut Oil enough to cover turkey this will vary depending on pot size

Marinade
1 small onion coarsely chopped
3 celery stalks chopped
1 bell pepper chopped
2 beers (the kind you like) or your favorite Wine
5 cloves of garlic chopped
1 cup spicy brown mustard
3 Table spoons crushed cyan pepper
2 Table spoons Thyme (crushed)
2 Table spoons Rosemary (crushed)
½ cup honey
½ cup lemon juice
1 Table spoons salt
1 Table spoons black pepper
1 Large zip lock bag

Coating

3 Table spoons crushed cyan pepper
1 Table spoons Thyme (crushed)
1 Table spoons Rosemary (crushed)
1 Table spoon Slat
1 Table spoon Black pepper
1 Table spoon garlic powder
1 table spoon onion powder

Mix all ingredients for marinade in a bowl, place turkey in bag poor mixture over turkey. If there is not enough liquid to completely cover the turkey add water or more beer or wine to cove. Partially close bag and squeeze all the air from the bag and seal. Let stand in the refrigeratorFor 12-24 hours, the long it marinades the better.

Heat oil to 375 degrees
In a small bolw combine ingredients for the coating mix.

Remove turkey from bag, pat dry and dust with coating mix; the amount is up to you, if you like it spicy go heavy, if not go light.

Place turkey in oil and keep oil at no less than 350 degree. Cook 4-5 minuets per pound. Most turkey breast will take about 15-30 minuets. Once turkey is cooked remove from oil and let stand for 5 minuets before carving. The skin is the best part, nice and crunchy.

DO NOT COVER turkey while it is resting, covering will moisten the skin.

Super Pizza.

2008-02-07T12:57:00.000-08:00

I won’t give you a crust recipe, use your favorite or a premix.

1 small onion chopped
2 bell peppers chopped
1 cup sliced Mushrooms (can be left out)
¼ cup of your favorite Pizza sauce
¼ cup Extra Virgin olive oil
2 table spoons crushed garlic
4 garlic cloves sliced
1 table spoon Italian seasoning
1 package of prosciutto ham or any good Italian ham
1 package Pepperoni
1 pound ground beef
1 package sausage
½ cup graded Parmigiano cheese
mozzarella cheese (6-8 slices or graded 2 cups for topping) use more if you like lots of cheese
¼ cup mozzarella cheese graded

Preheat oven to 350 degrees

In a bowl prepare your pizza curst as you normally would but before adding the water to make the dough and ¼ cup Parmigiano cheese, Italian seasoning, ¼ cup mozzarella cheese, crushed garlic, and 2 table spoons Olive oil, and add your water and mix well. Let dough stand to rise.

In a large skillet combine ground beef and sausage and brown, drain and rinse.

Slice the onions and bell peppers in to rings.

Brush pizza pan or stone with olive oil, spread dough, brush dough with olive oil and pizza sauce, layer curst with mozzarella cheese, Brush with more pizza sauce, layer onions, bell peppers, mushrooms, garlic slices, ground beef/sausage mixture, and ham.
Layer with remaining mozzarella cheese and Parmigiano cheese

Back till crust is nicely browned on the bottom about 15 min. Let stand for 5 minuets, cut in to slices and serve.

Meatball Subs.

2008-02-07T12:48:00.000-08:00

1 small onion diced
1 bell peppers diced
4 cup of your favorite marinara sauce
2 table spoons crushed garlic
1 table spoon Italian seasoning
1 pound ground beef
Salt and pepper to taste
1 package sausage (Italian is best)
1 package mozzarella cheese (6-8 slices) use more if you like lots of cheese
1 egg¼ cup bread crumbs
1-2 packs of your favorite buns or Italian sub bread

Preheat oven to 350 degrees

In a bowl mix the ground beef and sausage, onion, bell pepper, garlic, Italian seasonings, egg, and salt and pepper. Take enough meat mixture and roll in your hands to make a ball.

In a large pot place your marinara sauce and 4 cups of water and bring to a boil, reduce heat to medium and place the meat balls in the sauce and cook until done (about a Hour).
Cut open one of the larger meatballs to check for doneness.

Place the bottom half of the bun on a cookie sheet and place 4 meatballs on the bun, spoon a little sauce over meatballs and layer with cheese. Back for about 5 minuets and eat.