"Recipes from the Chef's Kitchen"

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"Chef for Hire"
703-724-0123
EMAIL: cheflinda4u@aol.com

Linda Ruiz - Chef/Owner


Chef Linda’s Sweetest Potatoes

Ingredients:
(yield 12 portions)
1)   3 Large Can Sweet Potatoes
2)   1 stick Butter - softened
3)   3  Eggs
4)   1 tsp. Salt
5)   1 tbs. Cinnamon

For the Topping
1)   2  Cups Bisquick
2)   1 stick Butter
3)   1 cup Brown Sugar
4)   1 tbs. Cinnamon

Preparation:
1)   Preheat oven to 350 deg. F.
2)   Place first 5 ingredients in mixing bowl.  Mix well.
3)   Spread evenly into a 9” by 13” baking dish.
4)   Combine topping ingredients until crumbly.
5)   Spread topping evenly on top of sweet potato mixture.
6)   Place in oven for 30 minutes.
7)   Serve hot.


Cranberry Relish

Ingredients:
1)   1 can of whole Cranberries
2)   1  stalk of Celery
3)   1  cup of Walnut Pieces
4)   ½ tsp. Salt

Preparation:
1)   Chop celery and walnuts.
2)   Place cranberries, jelly, celery and walnuts in a sauce pan.
3)   Add salt.
4)   Bring mixture to boil while stirring occasionally.
5)   Boil mixture without stirring for 2 minutes.
6)   Cool for 20 minutes and then place in service bowls.
7)   Chill until service.


Cornbread Stuffing

Ingredients:
(serves 8)
1)   4 tbs. Unsalted Butter
2)   1 large Yellow Onion - diced
3)   4 Celery stalks - diced
4)   1/3 cup Orange Marmalade
5)   Salt and freshly ground Pepper - to taste
6)   4 cups Corn Bread
7)   1 ½ cups Chicken Stock

Preparation:
1)   Preheat the oven to 375 degrees F.  Lightly butter a 2 -quart baking dish.
2)   In a large sauté pan over medium heat, melt the butter.
3)   Add the onion, celery and cook, stirring occasionally, until soft and
       translucent, about 7 minutes.
4)   Add the orange marmalade, salt and pepper and stir to combine.
5)   Transfer the onion mixture to a large bowl.
6)   Add the corn bread and the stock.
7)   Stir to completely moisten.
8)   Let stand for 10 minutes to allow the cornbread to absorb the liquid.
9)   Transfer the stuffing to the prepared baking dish and cover with buttered
       aluminum foil.
10) Bake for 10 minutes, then remove the foil and continue baking until the top
       is golden brown and crispy, about 15 minutes more.
11) Let rest for 5 to 10 minutes before serving.


Sausage and Apricot Dressing
for Turkey or Chicken

Ingredients:
1)   1 lb. Pork or Turkey Sausage
2)   2 tbs. Canola Oil
3)   1  Yellow 0nion - diced
4)   2  Stalks of Celery - diced
5)   1 loaf  Rustic Style Bread - cubed
6)   1 cup Dried Apricots - diced
7)   1 tsp. Fresh Sage - chopped
8)   1 ½ tsp. Fresh Thyme - chopped
9)   1 ½ cup Chicken Broth
10) ½ cup Fresh Cilantro - chopped
11) Salt and Pepper to taste

Preparation:
1)   Pre-heat oven to 350 deg f.
2)   Heat canola oil and fry sausage
3)   Add onion and celery and cook until onion is translucent.
4)   Add apricots, sage, thyme, and chicken broth to pan.
5)   Bring mixture in pan to a boil.
6)   Remove from heat and add bread cubes.
7)   Toss bread and mixture together until the bread has absorbed all
       of the liquid.
8)   Place mixture into a casserole and put in the pre-heated oven.
9)   Heat for 20 minutes.
10) Remove from oven and top with cilantro.
11) Serve hot.


Oven Roasted Herb Root Vegetables

Ingredients:
1)   2 lbs.  Assorted Potatoes, Turnip, Rutabaga, Celeriac, Carrots, etc.
2)   ½ cup Olive Oil
3)   2 tsp. Sea Salt
4)   1 tsp. Coarse ground Black Pepper
5)   ½ cup Chopped fresh Basil
6)   ½ cup Chopped fresh Rosemary
7)   ½ cup Chopped fresh Thyme
8)   ½ cup Chopped fresh Cilantro
9)   6 cloves Garlic

Preparation:
1)   Pre-heat oven to 350 deg. F.
2)   Wash vegetables.
3)   Cut vegetables into 1 inch cubes.
4)   Put the next 8 ingredients in a food processor
5)   Process ingredients to a thin paste.
6)   Pour herb paste into a large bowl.
7)   Add diced vegetables to bowl.
8)   Toss vegetables until they are all evenly coasted with paste.
9)   Divide vegetables onto sheet pans so that they are in a single layer.
10) Place sheet pans in preheated oven.
11) Roast vegetables for 45 minute.
12) Remove vegetables from oven and serve hot.
13) Add more sea salt if needed.


Oven Roasted Turkey made by Lindsey Gustin

Ingredients:
1)   2 tbs. Canola Oil
2)   1 tbs. Thyme -chopped
3)   1 tbs. Sage- chopped
4)   2 tbs. Parsley - chopped
5)   1 Turkey (12 lb.)

Preparation:
1)   Brush the turkey with the other ingredients.
2)   Bake in the oven at 325 degrees for 3 hrs.
3)   When 3/4 done,  put foil on the top.
4)   When the inside temperature of the turkey is 180 degrees, the turkey is done.



In the Studio Kitchen with Linda Ruiz
(left) and Lindsey Gustin (right)


Good Eating!!!