Trinchero Family Caramel French Toast by Jeanne Cox
4 Tbsp corn syrup
1 cup butter (2 sticks)
2 cups brown sugar packed
1 loaf of bread (sweet french, croissants or raisin bread)
10 – farm fresh eggs
1 3/4 cups half and half
2 tsp vanilla
1/2 tsp salt
Cinnamon to taste
Combine the syrup, butter, and brown sugar in a small saucepan and simmer until the sugar is completely dissolved, stirring continuously until mixtue is smooth and not too thick.  Pour into a greased 9″ x 13″ baking dish (Pyrex or Stoneware) and set aside.  Layer the bread on the syrup in the baking pan; you will need about 12 slices of bread (6 slices per layer).  In a large bowl, beat together eggs, milk, vanilla, salt and cinnamon.  Cover and refrigerate overnight.
In the morning, remove from refrigerator while oven is pre-heating to 350 degrees.  Bake uncovered for about 45 min or until golden brown.  Serves 12
 
 
 
 Stuffed Acorn Squash – Emeril Lagasse, adapted by Jamie Stratton
Ingredients:
  • 4 medium acorn squash, halved and cleaned
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1 pound Italian sausage, casing removed and cut into 1/2-inch pieces
  • 1 cup sliced red onion
  • 4 cups basic tomato sauce, recipe follows
  • 1/2 pound orecchiette pasta, cooked until tender, tossed in olive oil and cooled
  • 1/2 pound mozzarella, cut into 1/2-inch cubes
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat Oven to 350F

Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.

In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese. Season with salt and pepper. Mix well.

Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts, about 20 minutes.

Place the filled squash in the center of each plate. Garnish with parsley and serve.

Tomato Sauce:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 2 1/2 cups chopped, peeled tomatoes with juice
  • 1/4 cup chopped fresh basil
  • 1/2 cup chicken stock
  • Black pepper
  • Pinch sugar

Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

 

 
Good Life Guy’s Blackbean Sirloin Chili
1/3 cup olive oil
2 lbs boneless sirloin, cut into 1/2-in. cubes
2 cups chopped yellow onion
2 Tbsp minced garlic
5 fresh jalapeno peppers, seeded and chopped fine
1/3 cup Masa Harina (corn tortilla flour mix)
1/3 cup plus 1 tsp chili powder
1/2 tsp cayenne
1/2 tsp ground cumin
1/2 tsp white pepper
2 tsp. salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild Cheddar for Garnish
minced red onion & cilantro for garnish

In a heavy kettle heat the oil over moderately high heat until it
is hot but not smoking and in it brown the sirloin in batches,
transferring it as it is browned with a slotted spoon to a bowl.
In the fat remaining in the kettle cook the yellow onion, the garlic
and the jalapenos over moderate heat, stirring, until the onion is
softened, add the Masa Harina, the chili powder, the cayenne, the
cumin, the white pepper, and the salt, and cook the mixture, stirring
for 5 minutes. Add the broth and the sirloin and simmer the mixture,
uncovered, stirring occasionally for 45 minutes, or until the meat
is tender. Stir in the beans, simmer the mixture for 15 minutes,
and serve the chili garnished with the Cheddar, cilantro and the red onion.
Serves 8.