Buttercup Squash Soup

Ingredients: 

3 buttercup squashes 

1 package of naan bread 

2 limes 

1 package of spinach, rinse with water and dry 

1 can of kidney beans, rinse with water 

1 can of chickpeas, rinse with water  

Pepper flakes 

Salt and pepper to taste 

4 cups of Chicken stock or 4 tsp of better than bullion chicken base to 4 cups of water. 

1 plum tomato 

3 Carrots, chopped 

1 Onion, chopped 

4 cloves of Garlic, minced 

1 tbsp butter 

Directions: 

1. Choose 3 nicely shaped buttercup squashes. Ones with a flat bottom and an even top work best. Wash the squash and dry with a paper towel. With a sharp knife, carefully cut around the lid. Once the lid is off, remove and discard the guts. Place the lid to the side.

 

2. Wash the inside of the squash with water and dry with a paper towel. Brush the insides with melted butter and salt. Place into a ceramic tray 2 inches deep. Fill with 1- 2 cups of water so the squash cooks evenly and doesn't burn. Place into oven at 350 degrees for 45 minutes. 

3. While the squash is cooking, melt the butter in a Dutch oven. Sautée the carrots, onions and garlic. Sprinkle in a pinch of pepper, red pepper flakes and salt. After the onions have become translucent, add in your chicken broth (I use bullion base and water) and diced tomato. Keep covered on medium low heat.

4. Remove the squash from the oven. Let cool and then gently scoop out the squash. Be careful not to make a hole in the side of the buttercup. Add the squash to the soup. 

5. Take 2 cups of the broth out and blend in a blender. Make sure u get most of the prices of squash that may be too big. Return the blended mixture to the pot. 

6. Add into the soup a handful of spinach, the can of chickpeas and the can of kidney beans. Raise heat to medium and cook for another 15 minutes. 

7. Open the package of Naan bread and cut into triangles. Place into oven on foil at 350 degrees for 5-10 minutes or until toasted. 

8. Wash the limes and cut into wedges. 

9. Prepare each plate with a buttercup squash. Using a ladle, spoon enough soup to fill each buttercup squash. 

10. Remove naan triangles from the oven. Place the naan triangles around the buttercup and add a few lemon wedges. 

11. Serve with the tops on and enjoy! 

Short Ribs

Ingredients: 

12-14 short ribs 

3/4 cup of pearl onions 

1/4 cup of chopped carrots 

6 garlic cloves 

Fresh thyme 

Olive oil, enough to circle 3 times around the pot 

1 can of plum tomatoes 

1/4 cup of flour 

1. Preheat the oven to 350 degrees. Salt and pepper the short ribs. In a large Dutch oven heat olive oil, and sear 6 ribs. meatier side down. After 4 minutes, sear the other side for 2-4. Remove and place on plate and sear the remaining ribs. 

2. Into the same pot, add your onions, carrots, garlic and thyme on high heat for 5 minutes until browned. 

3. Chop the tomatoes and add them in, along with flour. Continue to heat on medium high heat until the flour has evenly dissolved. 

4. Add in 3 cups of red wine, chianti or another dark red wine. Return the short ribs to the pot. Bring to a boil and then let simmer until the liquid has reduced by half. 

5. Transfer the pot into the oven and let cook for 3 hours covered. 

6. Prepare pasta or mashed potatoes to serve with the short ribs. 

George's Blue Fin Tuna Nachos

Ingredients: 

1 lb of fresh blue fin tuna 

1 package of seasoned seaweed salad 

1 package of masago (orange) or flying fish roe (red) 

1 bag of tostidos chips 

1 small package of ginger or peel your own ginger from the root 

1 tube of wasabi 

Soy sauce 

1. Put the seaweed salad in a bowl. Cut it up so that there are not extra long strands. 

2. Cut the tuna into strips or squares. Place it over the seaweed. 

3. Place the roe in a small dish 

4. In a small bowl, mix soy sauce, ginger and small peice wasabi. Mix well. 

5. Put out tostidos cup nachos. Have your guests assemble the nachos themselves. First with the seaweed tuna salad, add fish roe and spoon on the soy sauce mixture. Enjoy! 

Turkey and Aunt Irene's Greek Stuffing

Ingredients:  

4 cups Uncle Bens rice

5-6 medium onions (diced)

2 stalks celery (diced)

2 packages pork sausage meat (total 2lbs) – Jamestown

1 tablespoon pepper or more

1 tablespoon salt

¼ cup parsley

¼ cup of fresh dill or more see how you like it

8 chicken bouillon cubes

4 cups of hot water

23 ounces of apple sauce

¼ cup of oil

 

(Serves 20 people, I usually half the recipe.) 

Directions: 

1. In one pan sauté sausage meat until brown, drain grease.

2. In large pan sauté onions and celery in ¼ cup of oil until golden brown.

3. Add rice, sauté for a few minutes adding the some water as needed to prevent sticking to pan.

4. Add 4 cups hot water, apple sauce, bouillion cubes, cooked sausage, pepper, salt & Dill.

5. Mix well cook about 10 minutes or until rice can be pinched. Add more water if necessary.

6. Stuff the turkey and you can put the extra rice in the pan. If your not stuffing the turkey you can just cook it on top of the stove till finished but try and pour some turkey drippings into the mixture as it gives a good taste to the stuffing. Best if stuffed. When turkey is done, remove stuffing to a bowl. 

Pot Roast

Ingredients: 

4-5 lb rump roast 

4 large potatoes, quartered 

4 carrots, halved 

4 celery stalks, halved 

4 cloves of garlic, whole

1 large onion, whole 

6 bullion cubes 

6 cups of water 

1 cup of red wine, Malbec 

Olive oil 

Salt and pepper 

If you choose to marinate the pot roast for a few hours, cover the meat with meat tenderizer, onion salt, and pepper. Cover in a bowl with Saran Wrap and place in fridge until ready. 

Directions: 

1. Pour some olive oil into a large pot, enough to coat the bottom. Heat on high and sear the meat on each side. 

2. Lower the heat and add in 2 tablespoons of flour, bullion cubes and 2 cups of water.  

3. Cut your vegetables and add them in. Sprinkle salt and cracked pepper over the vegetables. 

4. Pour your wine on top, coating the meat and potatoes. 

5. Add in the remaining water. Meat and potatoes should be covered. 

6. Cook for 4-5 hours. 1-2 hours on medium, the remaining hours on low. Half way through, cut the roast and return it to the pot so that it gets even more tender.