Monday, August 4, 2014

Recipes from yesterday's show...brunch :)







1 frozen pie crust, partially baked

3 or 4 ripe tomatoes sliced thick

½ cup green onions, chopped

1 Tablespoon fresh basil, chopped

1 cup mayo

Salt and pepper to taste

8 ounces shredded Monterey Jack Cheese

Place pie crust on a cookie sheet and bake at 375 for 7 minutes.  Remove from oven and set aside to cool.  Slice and salt and pepper tomatoes and place on paper towels or rack to remove some of the moisture.   Place ½ cup of the cheese to cover bottom of pie crust and place tomatoes on top of the cheese.   Mix together mayo, remaining cheese, salt and pepper and spread evenly over tomatoes sealing edges.  Bake at 400 for 30-35 minutes or until browned on top.  Serves 6


2 lbs. ground pork

2 teaspoons each of salt and pepper

2 tablespoons brown sugar

2 teaspoons sage

1 teaspoon marjoram

2 teaspoons fennel seed

½ teaspoon ground cloves

Dash of crushed red pepper flakes (optional)

In a large bowl, mix the ground pork and all other ingredients very well and form into patties.  Cook in a large skillet over medium-high heat (black skillet works best) for 8 to 10 minutes on each side or until nice and browned and cooked through.  This recipe makes 12-14 silver-dollar size patties.


2/3 cup quick grits (I like Jim Dandy)

1 1/3 cup water

1 1/3 cup whole milk

2 teaspoons each salt and pepper

½ stick real butter

1 cup panko crumbs

½ cup all-purpose flour

2 eggs

¼ cup milk

Vegetable oil for frying

In a saucepan, bring the water and milk to a boil and slowly stir in the grits, salt and pepper and butter.  Cook for 5 to 7 minutes, stirring often.  Remove the cooked grits from the heat and pour evenly into a small baking dish.  Cover and place in the fridge for at least 2 hours or overnight.  Once the grits are set, slice the grits and remove from the pan with a spatula or use a biscuit cutter if you would like a round grit cake.  Place 2 eggs and milk in a shallow dish and place the panko and flour in another dish.  Place enough oil in the skillet just until the bottom is covered and heat over medium-high heat.  Dip each grit cake first into the egg wash then into the panko, dipping each side.  Place in the hot oil and cook for 2 to 3 minutes on each side or until browned.  Drain on a wire rack.  This is also delicious served with a piece of grilled fish. Makes about 5 grit cakes.


1 sheet puff pastry dough, thawed

½ can blueberry pie filling

2 tablespoons melted butter



1 cup powdered sugar

1 to 2 tablespoons whole milk

1 teaspoon vanilla

Mix all together until silky smooth.

Roll out the puff pastry and brush with melted butter.  Place blueberry pie filling evenly over pastry.  Be careful not to place too much filling onto the pastry.  Carefully roll up the dough and slice ½” slices with a bread knife.  Place in a cake pan and bake at 375 for 20 minutes or until browned.  Remove from the oven and drizzle icing over rolls.  Makes 5 to 6 rolls.

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