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Dr. Paul Carey's Summer Recipes

Moms Crock Pot

  848 dogs

1. SEAFOOD PAELLA

2. Moms  Crockpot Hot Dogs

• 1 30yr old crock pot
• 1 bag of sauerkraut, drained
• 1 large onion cut in half and sliced thin.Vidalia is best but 2 yellow onions will work
• 1 can of dark beer. As much as you want don't waste any.
• 1 envelope,Knorr Sazon,(condiment criollo)HUH!!ya got that.
• Place all of the above in the pot on high for 4 hours if you can't wait don't worry just stick the dogs in standing up (don't ask me why I just write the stuff )but thats what Dr. Paul does.After about 2 hrs. they're good to go. After about 12 hrs they're great.

Hints

• Refill the above each morning so they are ready for lunch
• Have ample supply of dogs because between midnight and 3pm they seem to disappear.
• Skinless dogs can stay in the pot for many hours.Dogs with casings breakdown after a few hours.
• Bloody Mary Mix can be substituted for the dark beer
• Potato rolls are the most popular but any kind will do.
• Dark mustard is used 2 to 1 over light mustard.    

 3. HOT DOG ONION SAUCE                                               

• 6 larrg. Vidalia Onions. (sweet mayan or red is o.k.)                   

• 3 Tbs Olive Oil (for sweating onions)

• ½ Cup Ketchup (not Heinz, “take that John Kerry !”)

• 3 Tbs  Dijon Mustard, 2 Tbs Oregano, 2 tsps Kosher Salt, 1 tsp Cinnamon, 2 Tbs Honey

• 1 can Beer or more (some for the onions, some for the chef !)

 Skin and cut onions in half. Slice halves into thin slices.Put oil into large sauté pan, heat to medium temp.Add onions and oregano, cook till translucent and soft adding beer as needed to keep moist. Cook the onions without browning.Add remaining ingredients. Salt and ketchup may be adjusted as needed.

  

 Soak bread in some of the juice. Puree all ingredients in food processor, leaving as course a consistency as you like. Put mix in bowl and refrigerate over night.

 HINTS:

 Correct seasonings and consistency the next day. The flavors develop over night.

 The more bread you add the thicker the soup will be. Garnish with fine diced cucumber before serving, it gives a nice crunch. A small dollop of sour cream is also a nice touch. The flavor is intense, serve small portions. Be careful who you choose to deliver the Gazpacho

4. ZUCCHINI BREAD                        

                      3 1/4 cups all purpose flour,  1 1/2 teaspoon salt,  ½ teaspoon nutmeg,  1 teaspoon cinnamon,  2 teaspoon baking soda,  3 cups sugar,  1 cup vegetable oil, 4 eggs beaten,  1/3 cup water,  2 cups grated zucchini,  1 teaspoon lemon juice,  1 cup chopped walnuts

 Preheat to 350 degrees                              

Mix all dry ingredients in large bowl.

Mix all wet ingredients, (including zucchini) in separate bowl. Fold in walnuts then add wet to dry.

2 standard loaf pans sprayed with Pam for baking. Split mix between the two.

Bake for 1 hour (approx)

 5.   PASTINA TIMBALE                             

FOR 8 SERVINGS

2 Tbs unsalted butter (just soft),  6 Tbs olive oil,  1 lb Italian sausage links, cut to bite size pieces,       2 tsps minced garlic,  1 Cup bread crumbs,  ½ Cup minced Parsley *        1 Cup grated Parmesan *,      1 lb pastina

Bring a large pot of salted water to a boil. A “Timbale” is a molded presentation of food. Here it can be molded in individual 12oz. ramekins or one large bowl. The ramekins would be inverted onto individual serving plates or the large bowl onto a serving platter.

 Heat a Tbs of oil in a saucepan and brown the sausage pieces. Add the garlic and cook until just browned, set aside.

Rub the interior of the ramekins or bowl with the butter to coat.

Add ¼ cup of the Parmesan and ¼ cup of the Parsley to the bread crumbs, pour into molds and press into the butter to adhere. Pour out remaining crumb mix for later use.

PASTINA SAUCE 

Preheat oven to 400                             

3 lbs canned diced tomatoes, drained *,   3 red hot Cherry Peppers minced,  3 Tbs olive oil,  Salt & Pepper to taste,  1 cup minced onion,  1 Tbs minced garlic,  1 Tbs oregano

Combine the above in a bowl and pour out onto a rimmed cookie sheet to roast. Place in oven for 15 to 20 minutes

Remove from oven and mince the tomato mix. Add ingredients below. Mix well to distribute cheese

2Tbs Red Wine Vinegar,  4 Tbs Gorgonzola cheese crumbled,  1 small jar roasted peppers, julienne,  1cup minced parsley or to taste

 Boil the Pastina until AlDente.

Add pastina , pastina sauce and all remaining ingredients in large bowl to combine. Press mixture into ramekins or bowl lined with the bread crumbs. Keep warm until ready to serve. Invert mold and garnish the Timbale.

 * (HINTS)

TuttoRosso or Red pack taste the best

Parsley should always be flat leaf parsley unless being used as garnish, and then curly may be used

Parmesan should always be grated at home from a block. The pre-grated cheese is always cut with dried whey protein as filler.

                                                                                              

                                                                                             

6.  Crab Cakes

½ STICK BUTTER, MELTED & COOLED

4 LRG EGGS BEATEN

6 TBS SOUR CREAM

¼ CUP MINCED FLAT LEAF PARSLEY

2 TBS LEMON JUICE

1 TSP WORCESTERSHIRE SAUCE

1 TBS OLD BAY SEASONING

1 TSP SEA SALT

3 FINELY MINCED SHALLOTS SAUTEED TILL TRANSLUCENT

2 LBS JUMBO LUMP CRAB MEAT

2 CUPS PANKO BREAD CRUMBS

1/3 CUP CORNMEAL

½ CUP VEGETABLE OIL FOR FRYING                                                  

LEMON WEDGES

TARRAGON TARTAR SAUCE (RECIPE FOLLOWS)

 

In a bowl whisk together the butter, eggs, sour cream, parsley, lemon juice, Worcestershire, old bay, shallots, salt and pepper to taste. Fold in the crab and bread crumbs gently so as to not break up the lumps of crab meat. Use 1/3 cup measure to make cakes about ¾" thick. Place cakes on cookie sheet sprinkled with cornmeal. Sprinkle cakes with remaining cornmeal. Plastic wrap and refrigerate at least 1hr if not overnight. Fry in oil in nonstick skillet until golden brown. Can be held in 200 degree oven. Serve with lemon wedges and tarragon tartar sauce.

TARRAGON TARTAR SAUCE

1 ½ CUPS MAYONNAISE

3 SHALLOTS, MINCED

4 CORNICHONS, MINCED

18 GREEN OLIVES MINCED

1 ½ TBS CIDER VINEGAR, MORE TO TASTE

TOBASCO, SALT & PEPPER TO TASTE

Mix all ingreadients in a bowl until combined. Chill well.

 

7. PIZZA Pie

 

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last updated Sept 11st 2008