mobile fixtures contactlogo

Contact Lisa Ramsey for Sponsorship Opportunities

MTCA Sidemenu





The recipes will be broken out with a link to each one individually from this page. This will make the page easier to navigate.

Baptist Church Fried Chicken Wings

Teriyaki Chicken Wings

Hot Spinach and Artichoke Dip

  Recipes 2006

Hogs In a Sleeping Bag

1 (16-ounce) package polska kielbasa
2 sheets puff pastry, thawed and lightly rolled out
1 egg
Honey mustard, barbeque sauce or apricot jam, for serving, optional

Preheat oven to 400 degrees F.

Cut kielbasa into 6 (4-inch) pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbasa in puff pastry and place on a baking sheet.

Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbeque sauce, or jam, if desired.

The Original BBQ Nachos

2 pounds corn tortilla chips
2 pounds pulled pork shoulder, recipe follows
1 pint BBQ sauce
1 quart Nacho Cheese/Queso Sauce
3 tablespoons your favorite dry rub

Arrange chips on a large serving platter. Cover with BBQ pork shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.

Nacho Cheese/Queso Sauce:
1 pound pasteurized cheese
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ground chile pepper
Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.

Chili in a Biscuit Bowl

Vegetable oil cooking spray
2 cups biscuit baking mix
2/3 cup whole milk
1/2 teaspoon cayenne pepper

1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

Spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Smoked Chicken BBQ Pizza

1 (12-inch) pizza dough
2 (8 ounce) boneless chicken breast
1 tablespoon olive oil

3 cups ketchup
1 cup light brown sugar
1/2 cup Worcestershire sauce
2 tablespoons sesame oil
2 ounces molasses
1 tablespoons chili powder
1 tablespoon ground mustard
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
2 ounces balsamic vinegar

6 ounces Fresh Mozzarella cheese, recipe follows
1 small red onion, julienned
1/4 cup chiffonade of basil

Preheat the oven to 450 degrees. Sprinkle the chicken breast with olive oil. Place on the grill and cook for 5 to 6 minutes on each side. Remove from the grill and julienne. In a food processor, combine the ketchup, brown sugar, Worcestershire sauce, sesame oil, molasses, chili powder, ground mustard, garlic, ginger, and balsamic vinegar. Puree until the sauce is smooth. Season with salt and pepper. Spoon the sauce over the dough. Layer the cheese over the sauce. Sprinkle the chicken, red onion, and basil over the cheese. Place in the oven and bake for 15 to 20 minutes, or until the crust is golden brown. Remove the pizza from the oven.

Smoked Jack D’s Barbequed Ribs

½ cup BBQ Rub
2 racks pork spare ribs, about 3 pounds each, trimmed of fat, membranes removed from underside
Jack D’s Barbecue Sauce, recipe follows

Rub the ribs evenly on both sides and wrap in plastic wrap. Place on a baking sheet and refrigerate at least 6 hours or overnight.

Prepare a smoker according to the manufacturer's instructions. Remove the ribs and unwrap. Place on the grill of the smoker and cook for 1 1/2 hours, replenishing the coals as needed during the cooking time.

Place the ribs on the grill and baste with the Barbecue Sauce. Cook, turning and basting once, until cooked through, 10 to 15 minutes. Remove from the grill and serve with additional sauce on the side.

BBQ Rub :
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper

Jack Daniels BBQ Sauce

1 Tbls shallots
1 tsp garlic
1/2 bottle Worcestershire sauce
2 oz. Jack Daniels whiskey
4 oz butter
1 tsp black pepper

Saute shallots and garlic in a small amount of oil or butter. Add to Worcestershire sauce and simmer until reduced by half. Add black pepper and whiskey. Iginite to burn off alcohol. Remove from heat and whisk in cold butter until mixed.

Nashville Fried Catfish Fingers with Fried Pickles

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons Southern Seasoning
2 large eggs
1/2 cup milk
1 teaspoon salt
6 (6 to 8-ounce) catfish fillets cut in fingers
2 cups vegetable oil
Fried Pickles, recipe follows

Combine the flour and 1 tablespoon of Southern Seasoning in a shallow dish. In a second dish, combine the cornmeal with the remaining Southern Seasoning. In a third dish or bowl, beat the eggs with the milk and salt. Dredge the catfish 1 at a time first in the flour, then the eggwash, then the cornmeal, shaking to remove any excess.

Heat about 1 cup of the oil in a large, deep castiron skillet.

Fry the fish in batches and cook until golden brown on 1 side, 4 to 5 minutes. Turn and cook until golden on the second side and completely cooked through, 4 to 5 minutes. Remove and drain on paper towels.

Fried Pickles:
1 (16-ounce) jar sliced dill pickles
1 cup buttermilk
2 tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons Southern Seasoning
4 cups vegetable oil, for frying

Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons Southern Seasoning.

Heat the oil in a medium pot to 350 degrees F.

Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients. Serve hot.

Southern Fried Chicken Fingers

2 lbs boneless, skinless chicken breasts, finger sliced
3 1/2 cups flour
2 large eggs
2 1/2 cup milk
2 tablespoons Southern Seasoning
2 cups vegetable oil

Whisk the eggs with 2 tablespoons of the milk. Season the beaten eggs and 3 cups of the flour with Southern Seasoning. Dredge the chicken pieces in the seasoned flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the seasoned flour, coating the chicken completely. Gently lay half of the chicken fingers in the hot oil, fry the chicken for 5 minutes. Turn the chicken over and continue to cook for 5 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-towel. Continue frying the remaining chicken.

Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan. Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes. Whisk in the remaining milk. Bring the liquid up to a boil and reduce to a simmer. Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If the gravy is too thick add a little water to thin the gravy

Country Ham and Biscuits with Red Eye Gravy

6 (1/2-pound) country ham steaks (uncooked)
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
3/4 cup very strong coffee
3/4 cup chicken stock
1/4 cup chopped green onions
1/4 cup heavy cream
Salt and freshly ground black pepper
Buttermilk Biscuits, recipe follows

Heat a large skillet over high heat and saute ham steaks 4 to 5 minutes on each side. Remove to a plate, cut into portions to fit on biscuits, and keep warm while you make the sauce.

Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper, to taste, and serve over ham steaks with buttermilk biscuits.

Buttermilk Biscuits:
2 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 teaspoons buttermilk

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough.

On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes.
Split biscuits and put a piece of country ham on each biscuit, serve with the red eye gravy.

Tortilla Wings

36 ounces plain tortilla chips
1 1/2 cups corn oil
1/4 cup mild chili powder
3 teaspoons dried oregano
3 teaspoons ground cumin
1 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
30 chicken wings, small wing joint removed

Preheat the oven 375 degrees F. Oil a large baking sheet.

Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl.

In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake in a preheated 350 degrees F oven for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking.

Grilled Chili Wings

1 cup pineapple juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanero chile, finely chopped
1/2 teaspoon ground allspice
24 chicken wings
Salt and freshly ground pepper

Combine all ingredients except chicken wings in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through.


3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Macho Nachos

1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 cup shredded pepper jack
1 jalapeno, sliced crosswise, plus extra for garnish
1 can chili, or Texas chili recipe (follows)
1 cup shredded Cheddar
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced

Have all the prepped ingredients easily accessible to assemble nachos.

Preheat the oven to 350 degrees F.

In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.

Texas Chili

3lb. Chuck roast cut into 1” chunk stew meat
2 medium onions, coarse dice
2 medium green peppers, coarse dice
4oz. can diced green chilis
4 Tbls. minced garlic
2 oz. Corn oil
2 14 oz. cans diced tomatoes
1-2 diced jalapenos or Serrano peppers
1 Tbls leaf oregano
4 Tbls ground chili powder
1 Tbls. Ground cumin
1 cups water
salt to taste
3-4 Tbls. masa harina to thicken

Pre-heat oven to 250 degrees. Heat oil in a large dutch oven on the stovetop, and sauté the onions, peppers, garlic and chilis until soft. Add canned tomatoes and spices, mix to combine. Stir in meat and bring to a boil. Cover and put in the oven for 3 hours. Bring back to stovetop on medium, sprinkle masa harina over top of chili and stir in to thicken. It will thicken within 30 seconds, add more or less to your desired consistency. Serve.

Southwestern Pizza (Spicy Pizza with Monterey Jack, Peppers, and Fresh Coriander)

Yellow cornmeal for sprinkling the pan
1 recipe pizza dough
2 tablespoons olive oil
1/2 cup tomato pizza sauce
3/4 teaspoon ground cumin
1 tablespoon minced seeded pickled jalapeno (wear rubber gloves)
1 cup finely diced Monterey Jack (about 1/4 pound)
1/2 cup thinly sliced red onion
1 small red bell pepper, cut crosswise into thin rings
1 small yellow bell pepper, cut crosswise into thin rings
1 tablespoon minced garlic
1/3 cup pitted black olives, sliced crosswise
3 tablespoons chopped fresh coriander, or to taste

Sprinkle an oiled pizza pan baking sheet with the cornmeal.Roll out the dough on a lightly floured surface into a 14-inch round, fit it into the pan, and brush it with 1 tablespoon of the oil. In a small bowl whisk together the tomato sauce, cumin, and jalapeno pepper and spead the mixture evenly on the dough. Sprinkle the Monterey Jack over the mixture and arrange the onion and the bell pepper rings on the pizza. Sprinkle garlic and olives on the pizza, season the pizza with salt and black pepper, and drizzle it with the remaining 1 tablespoon oil. Bake the pizza on the bottom shelf of a preheated 500 degree F electric oven or on the floor of a preheated 500 degree F gas oven for 10 to 15 minutes, or until the crust is golden brown. Transfer the pizza with spatulas to a cutting board, sprinkle it with the coriander, and cut it into wedges.

Grilled Shrimp with Spicy Tomato Horseradish Dip

20 large shrimp, shells removed, deveined
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper

6 plum tomatoes, cut in half, seeds removed and grilled
2 tablespoons of prepared ketchup
1/4 cup fresh horseradish
2 tablespoon fresh lime juice
2 tablespoon fresh lemon juice
Dash of hot pepper sauce
2 dashes of Worcestershire sauce
Salt and freshly pepper

Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

Sweet Potato Skins

4 sweet potatoes
Pinch salt and freshly ground black pepper
2 tablespoons melted butter
8 ounces marshmallow cream
2 cup walnuts in syrup
Grated orange peel for garnish

Preheat the oven to 400 degrees F.

Wash and dry potatoes. Bake in the oven for 35 to 45 minutes, or until tender and not mushy. Remove from the oven and let cool.

Cut the potatoes in half. Scoop out the flesh of the potatoes and reserve for another use. Season with salt and freshly ground black pepper, and drizzle with melted butter.

Place the skins on a baking sheet and return to the oven to bake for about 10 minutes, or until crisp.

Top each skin with 1 ounce of marshmallow cream and 1/4 cup walnuts. Place the skins on a baking sheet and broil until the filling is bubbly; about 5 minutes. Cut each skin in half and arrange on a serving plate. Garnish with grated orange peel.

Seafood Chile Rellenos

4 large pasilla or poblano chile peppers
4 ears corn, husks and silk removed

1/2 cup extra-virgin olive oil
1 onion, sliced
2 garlic cloves, whole
1 pound tomatoes, cut in halves or fourths
1 cup water
1 ounce capers

4 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
4 large fresh epazote leaves, whole
1 pound medium shrimp, peeled and deveined
1 pound crab meat

8 ounces Crema Mexicana or sour cream
1 ounce capers
Picked cilantro leaves, whole, for garnish

Roast the peppers over a gas burner or on the grill, turning each chile until it is charred all over. Place in a closed plastic bag, 10 to 15 minutes. Peel the skin and rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the chile. Carefully remove the seed sack and the veins.

Roast the corn over grill or a dry skillet on high heat until golden brown. Be careful not to overcook. Remove from heat and set aside. When cool enough to handle, cut the kernels from the cob.

In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish.

For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water, and half of the capers. Process until blended, but not completely smooth. Add mixture to onions. Bring to a boil and simmer over low heat for 10 minutes.
For the Filling: In a large skillet, heat olive oil over medium heat. Saute onions, garlic, and epazote until transparent. Add shrimp and cook until pink. Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through. Remove from heat and cool down slightly. Carefully stuff each chile with 1/4 of the filling. Place the stuffed chilies on a platter. Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves.

Spicy Fried Turkey Wings

8 turkey wings, separated at joints, tips removed, rinsed well and patted dry
5 tablespoons Old Bay Seafood Seasoning, plus 3 tablespoons, plus more for seasoning
2 1/2 cups buttermilk
3 tablespoons hot sauce
Peanut oil, for frying
3 cups all-purpose flour
4 teaspoons salt

In a large bowl toss the wings with 5 tablespoons of the Old Bay. Place in a large plastic freezer bag.
Add the buttermilk and hot sauce and seal, forcing out as much air out as possible and turning to coat evenly. Refrigerate for at least 2 hours or overnight.
Fill a large pot halfway with peanut oil, and heat to 360 degrees F. In a clean large freezer bag, combine the flour, the remaining 3 tablespoons Old Bay, and salt. Remove the turkey wings from the buttermilk, and transfer 2 at a time to the bag with the seasoned flour. Shake to coat and remove, shaking to remove any excess flour.
Preheat the oven to 350 degrees F. Place coated wings on a large wire rack set over a sheet tray and let rest, un-refrigerated, for 20 minutes. Add to the hot oil and fry until golden brown, 5 to 6 minutes per side. Drain on paper towels and season with Old Bay. Place on a baking sheet and bake for 20 minutes, or until cooked through.

Veggie Crudites with Light Dip

1 (3-ounce) package light cream cheese, softened
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 cup crumbled Roquefort cheese

Salt, for blanching water
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, peeled and sliced into sticks
1 red bell pepper, cut into sticks
Cherry tomatoes

In a mixing bowl, beat all ingredients except Roquefort until smooth. Add pepper, to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble the cheese too much. Chill for 2 hours before serving with vegetable crudites.

Blanch broccoli, cauliflower, and carrots for 1 minute in boiling salted water; transfer to an ice water bath to stop cooking process. Arrange vegetables on a round platter and place dip in a bowl in the center.

Barbecued Shrimp and Bacon

30 (31 to 35) shrimp, peeled and deveined
15 strips bacon, partially cooked and cut in half
Vegetable oil, as needed
1 cup barbecue sauce
Equipment: Small bamboo skewers

Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.
Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.
Cook's Note: Soak the skewers in water before using to prevent them from catching fire when the shrimp are cooking.

Turkey and Hot Sausage Chili

1 tablespoon vegetable oil
1 pound ground turkey
12 ounces hot smoked sausage, removed from casings and crumbled
1 1/2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped, roasted and peeled green poblano or Anaheim chiles
2 tablespoons minced garlic
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 (12-ounce) lager beer
1 (28-ounce) can chopped tomatoes with their juice
2 cups cooked pinto beans, or canned beans, rinsed and drained

2 cups grated Monterey Jack cheese, garnish
Tortilla chips, accompaniment

In a large pot, heat the oil over medium-high heat. Add the turkey, and sausage, and cook, stirring, until the meat is no longer pink, 6 to 8 minutes. Add the onions, bell peppers, and chilies, and cook, stirring, until soft, about 3 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute. Add the beer and tomatoes, stir well, and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Remove from the heat and adjust the seasoning, to taste, and cover to keep warm until ready to serve.

To serve, ladle into large bowls and sprinkle each serving with 1/4 cup of cheese. Serve tortilla chips on the side.

Recipes from the January 21st Chapter Meeting - Central American Cooking

Hearts of Palm Salad (COSTA RICA)

4 servings
2 16-ounce cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
2 tablespoons chicken broth (remove fat)
1 tablespoon olive oil
ground pepper to taste
very small amount of salt (optional)
lettuce leaves

1. Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.

2. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil.
Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

Pupusas from El Salvador

2 c. masa harina
2 c. A.P. flour
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening (not liquid oil - lard's best)
1 1/2 c. warm water (approximately)
1/2 lb. shredded Quesadilla cheese (Meunster subst.)

Combine dry ingredients, cut shortening into dry ingredients with pastry blender; add warm water
a few drops at a time and work dough with hands until manageable. Knead dough 15-20 times then allow to stand for 10 minutes.

Form dough into balls the size of an egg; roll out one at a time until they are 6 inches in diameter.
Add some of the cheese on top then put another layer of the tortilla. Place on a hot ungreased skillet (one at a time). Cook 2 minutes on each side until done.
Serve with cabbage and shredded carrots on top.

Cooks' notes:
•Putting two rolled out tortillas together is considered the young child's or beginners way of
   making Pupusas. They are normally hand formed and thrown by the Mamacita.
•They are usually cooked on a flat-top grill or a portable grill called a Comal.
• Pupusas can be formed (but not cooked) 2 hours ahead and chilled, covered with plastic wrap.
• Pupusas are best eaten right away but can be kept warm in a 250°F oven while cooking remaining batches. Recrisp on comal 1 minute per side before serving.

Chicharron for Pupusas (Pork Rind Filling)

1 cup cooked bacon (cooked with garlic, see below).
    (Bacon is used as a substitute for Chicharron which is pork skin and a large layer of fat from
     under the skin including some meat that is fried up crisp - it is not the bagged pork rinds)
3 tomatoes seeded
1 jalapeno pepper
salt to taste.

Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until it has a soft consistency.

Salsa Roja

3 Large tomatoes, peeled
olive oil
1 jalapeno pepper.
1 medium onion.
2 garlic cloves.
1 chicken flavored bouillon cube.
2 tsp.oregano
Cilantro (optional).
Salt to taste.

Cook all the ingredients with a little water. Put everything in a blender and blend. Cook for another
10 minutes, stirring occasionally

Curtido (El Salvadoran cabbage salad)
Yield: 4-6 servings

Cabbage shredded 1/2 head
Carrot peeled, grated 1 each
Water boiling 4 cups
Scallions minced 3 each
Vinegar, white 1/2 cup
Water 1/2 cup
Oregano, fresh or dried minced or crumbled
2 tablespoons, or 2 teaspoons
Crushed red pepper flakes 1 teaspoon


Place cabbage and carrots in a large heat-proof bowl.
Pour boiling water over the cabbage and carrots and
let set for about 5 minutes. Drain well in a colander,
pressing out as much liquid as possible.
Return the cabbage to the bowl and mix with the rest
of the ingredients. Chill and serve as an
accompaniment to pupusas or as a side dish.

Frijoles Refritos

2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)

Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.
Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Baked Sweet Plantains

4 very ripe plantains (black)
1 cup (low fat) milk
1/2 cup sugar or brown sugar
4 tbsp.margarine

Oven: Peel plantains, place them in a bakingdish and pour the milk and sugar over them.
Spread one tbsp. of margarine over the top of each plantain. Bake at 400 for about 1/2 hour.


Take three kilos of tripe, (menudo), wash it off well, trim out most of the fat, cut it into one inch squares. Drop into a pot of boiling water, simmer a few minutes and drain. Put back into pot, and add one calf foot, or two pigs feet, cut up a bit. Cover well with water,
and add:
½ head garlic, whacked
several small hot red chiles
2 onions, sliced
3-4 bay leaves
1 tsp salt
tsp black peppercorns, broken
2 Tbl dry leaf oregano
2 tsp cuminos seed, crushed
Put this on a very slow fire for several hours until very tender. Drain, saving liquid. Wash tripe. Remove bones from feet, or can leave feet whole until served. Return feet and tripe to liquid, cool and reserve.

a gallon can of posole/ hominy corn. Drain the corn and wash well. Cover with water. Bring to simmer and add a half head of garlic, whacked up a bit. Simmer gently till tender.

Take one half pound of whole dry red large chiles Put the whole dry chiles on a hot dry grill or frying pan and toss around a bit until just barely beginning to color. Be careful, they scorch easily. Remove, let cool, remove stems and most of the seeds. Cover with boiling water and let
steep 15-20 minutes. Run through a food mill or a food processor, discard skins.
To chile pulp add:
2 clove garlic, minced
pinch cumin seed
Tbl vinegar
tsp oregano
pinch of salt
tsp sugar

Simmer up gently for a few minutes. Cool and refrigerate.

The Finish

Now you have all the parts together. To finish the Menudo,
take a nice heavy dutch oven or saucepan, and add:
4 Cups Menudo tripe and liquid, divide it out evenly.
3 Cups drained Posole Corn
1 to 2 Cups Red Chile Sauce
Enough water, stock or even a bit of beer if needed to make a fair bit of juice. These proportions are, of course, strictly to taste. Bring all gently to simmer, while adding:
2 cloves garlic, fine chop
1 Tbl vinegar
1 Tbl leaf oregano
1 tsp cumin seed
grind of black pepper
dash of salt
Simmer for a few minutes. Serve with hot tortillas, and a small plate with a pile of dry oregano, some lime slices, piles of chopped cilantro, chopped onion, salt and some hot chiles.

Menudo has been called "Breakfast of Champions", and as noted, there is no better cure for a hangover.

Culinary Feature:   Journey to Persia
Prepared by Chef Owner Mehrdad Alviri of Hot Kabobs Restaurant (336 White Bridge Rd. 352-7271) - and the Culinary students of the Nashville State Community College

Fesenjan - Pomegranate Walnut Chicken Stew

5 lbs. Onions medium dice
½ cup oil
3 lb shelled walnuts - ground
3 bottles (36 oz.) Pomegranate Syrup
2 Tbls. Turmeric
½ tsp cinnamon
½ cup brown sugar
10 lb. Chicken Meat – cubed (dark meat is traditional- but Americans are hooked on breast meat.)
Salt & Pepper to taste

In a large pot, caramelize the onions with the vegetable oil. Add the ground walnuts and cook 10 minutes, then add the pomegranate syrup or molasses. Mix in the turmeric, cinnamon and brown sugar and slow simmer for 2-3 hours. The walnut oil will accumulate on the top of the stew as it simmers. Stir in the chicken meat 15-20 minutes before serving. Simmer until tender and done, this keeps the chicken meat from getting tough. Dark meat is more authentic and tends to be more moist and flavorful.

Khoresht Ghormeh Sabzi – Beef 5-Herb Stew

1-cup vegetable oil
10 lbs. Onions –small dice
15 bu Parsley - minced
10 bu. Cilantro -minced
1 bu Chives (the chives he uses are larger than the fine little chives – can use green onions- green part only)
2 Tbls. Fenugreek leaves
2 Tbls Turmeric
½ tsp. cinnamon
½ lb Dried Lime (10 to 15 crushed)
#5 can Kidney Beans (or 5 small cans)
10 lbs. Beef – 1” cube.
Salt & pepper to taste

In a large pot, heat the vegetable oil and sauté the chopped onions until lightly caramelized. Add the cubed beef and brown, and then add the turmeric and cinnamon. In a separate dry skillet, heat and toss the parsley, cilantro, chives and fenugreek for about 10 minutes. Combine with the beef and onion mixture. Crush the dried limes and add to the pot. Simmer for 3 hours until very tender stirring occasionally. Add kidney beans, and salt & pepper to taste. Serve with Adas Polo.


1 cs Eggplant
10 lbs. Onions
1 lb. Garlic
1 cup Olive Oil
2 Tbls. Turmeric
2 cups Cream of Whey (you can use yogurt cheese)
3 Tbls. Dried Mint Leaves
¼ cup olive oil

Place eggplants on sheet pans and roast in a 350º F oven for an hour and a half. (until you hear them give off a little pop ). Scoop out the pulp and place in a saucepan with a cup or two of water. Reduce to a lumpy mash. Sauté 10 lbs of chopped onions with a cup of olive oil, caramelize and work into the eggplant mash. Cook minced garlic in olive oil until lightly browned and roasted. Fold into the eggplant. Add turmeric, salt & pepper to taste. Stir in the Kashk and place in a serving bowl.

Make mint oil by adding dried mint leaves to olive oil and simmering on medium to low heat for 20 minutes.

Drizzle mint oil over the eggplant mash and serve with flatbread.

Persian, Kabab E Bareh (Lamb Kabob)

15 lb boneless Leg of Lamb cut into 2” cubes
Onion Juice - 10 lbs onions pureed and strained through Cheesecloth
½ cup turmeric
½ cup salt

Mix the onion juice with salt and turmeric and cover the lamb cubes in the liquid. This should be done at least one day in advance – perhaps even 2 days prior.

Skewer the lamb on long steel skewers and grill over a high heat open-hearth grill.
Serve over Basmati rice.

Ada’s Polo – Rice Dish

10 lb bag Basmati Rice
1 lb Raisins
2 lb Dried Lentils
2-3 pinches of saffron
1 lb chopped onions
1 cup Vegetable oil
1-cup salt

This technique for cooking Basmati Rice insures a very tender fluffy rice dish. Rinse the 10lbs of rice with cold water twice, in order to remove surface starch. Bring 3 gallons water with 1 cup salt to a boil. Add rinsed rice and cook until half done. In the meantime, boil the dry lentils in water approx 45 minutes, or until tender. Set aside.

Drain the rice in a colander and rinse with cold water to wash off starch and stop the rice from continuing to cook. In rice pot, add 1” of water and ½ cup vegetable oil, then return rice to the pot and drizzle ½ cup more of oil over the top, cover and cook on low heat for 1 hour.

In a skillet, sauté onions in ½ cup oil until lightly caramelized, add raisins to soften. Simmer 1 cup of water with saffron to create saffron water.

To present dish. Layer rice, then lentils in alternating layers finishing up with a small amount of rice. Take 1 cup of rice and mix with half of the saffron water, turning it light crimson colored. Place on top of dish in center. Sprinkle raisins and onions over the top then pour remaining saffron water over the dish. Serve.

Salad Shiraz - Persian Tomato and Cucumber Salad

8 large cucumber
6 large tomatos
salt & pepper
1 cup lemon juice(can be adjusted to your taste)
½ cup olive oil
½ cup dried mint leaves.

Chop all the tomato and cucumber into a small dice. Mix chopped vegetables lemon juice and olive oil. Salt and pepper to taste. Rub dried mint leaves in hand to release oils and sprinkle over salad.

Cajun Recipes from other Sources

The Creole Remoulade Sauce
©2000 Gumbo YaYa Restaurant - Nashville TN - Robert Siegel

8 oz. Creole or whole-grain mustard
8 oz. ketchup
6 oz. prepared horseradish
8 cup mayonnaise
4 Tbl paprika
2 teaspoon cayenne pepper
salt & pepper (1 tsp ea.)
2 cup yellow onion, chopped
4 cup green onion (4 inches of the green plus 1 inch of the white), coarsely chopped
1 cup celery, chopped
1 cup flat leaf parsley, chopped
½ cup garlic, chopped

To prepare the Creole Remoulade Sauce, combine all of the sauce ingredients (except celery and parsley) in the work bowl of a food processor or blender. Process until fairly smooth, about 30 to 40 seconds. Add celery & parsley. Transfer to a container, cover tightly, and refrigerate for at least an hour.

For Traditional Shrimp Remoulade line a small salad plate with shredded head lettuce. Toss cold, peeled boiled shrimp in Remoulade Sauce and arrange on lettuce. Serve with Lemon wedge and Hot Sauce.

Jambalaya - Serves 6-8
©2000 Gumbo YaYa Restaurant - Nashville TN - Robert Siegel

green bell peppers - chopped


large yellow onions - chopped


celery- course chop


small bunch




andouille or smoked sausage



tasso or smoked ham diced



oyster liquid ( or Clam Juice)



crushed tomatoes


-16 oz can

chicken stock



lobster base



chicken base



garlic -chopped



Creole Seasoning



bay leaves




shrimp 20/30 size peeled



cut up chicken pieces



Oysters (optional)



Crawfish Meat (optional)






Preheat oven to 350 degrees. In a large pot or Dutch oven, soften the vegetables in margarine over med-high heat. Add all other ingredients, down to the bay leaves. Stir, and simmer until all has softened and dissolved. (about 10 minutes). Add Chicken, Seafood, and rice. Cover and place in oven for 45 minutes. (Open and Stir one time after 30 minutes). Let stand 10 minutes before serving.

Dirty Rice

8 lb

Chicken gizzards; or more

5 lb.

Chicken livers; or more

3 lb


10 lb

Onion; chopped

10 lb

Green bell pepper; chopped

½ cup 

Gran. garlic

1 Tablespoon


½ cup


3 Tablespoon

Black Pepper

¼ cup

Thyme leaves; dry

¼ cup


½  cup

Parsley; chopped dry

 15 lb

Long grain rice

4 ½ gal


Mix the dried spices together and divide into 3 steam table pans 4” deep. Boil livers and gizzards in stock for 30 minutes until tender. Strain and reserve stock.
Grind livers and gizzards fine. Divide the ground meat into the three pans.Heat butter in a large pot and cook onions and peppers until soft and transparent. Divide into each of the three steam table pans.
Add 5 lb rice (about 12 cups) plus 1 ½ gal of reserved stock to each pan. Stir to mix thoroughly and cover with alum foil.
Place in 350 oven for 30 to 45 minutes until rice has absorbed all the liquid. Fluff once to mix.

Andouille Cream or Tasso Cream

1 teaspoon olive oil
2 ounces chopped andouille sausage or Diced Tasso
3 tablespoons peeled and chopped tomatoes
3 tablespoons chopped green onions
2 tablespoons chopped onions
1 tablespoon minced garlic
1/2 cup Stock
1 1/2 cups heavy cream
2 teaspoons Creole Seasoning
salt to taste

Heat the oil high heat. Add the andouille and sauté, breaking up the sausage with the side of a spoon, for 1 minute. Add the tomatoes, green onions and onions, and garlic and stir-fry for 1 minute.
Stir in the stock and deglaze the bottom of the pot. Add the cream, Creole Seasoning, and salt, and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Remove from the heat.

Creole Sauce
©2000 Gumbo YaYa Restaurant - Nashville TN - Robert Siegel

onions - coarse chop 2 large
green bell peppers- chopped 2 large
celery - chopped 5-6 stalks
garlic - chopped 1 Tbls
butter 1/4 lb.
tomato puree 1 10 oz. can
crushed tomatos 1 28 oz. can
creole seasoning 2 Tbls
black pepper 1 Tbls
salt 1 Tbls
garlic powder 1 Tbls
cayanne 1/4 tsp (to taste)
Chicken Base (bouillon cubes) 1 oz.
stock (chicken or seafood) 1 cup
brown roux to thicken (optional)

Heat vegetables in butter until softened, add tomatoes, purees, seasonings, bases and stock and bring to a simmer. Simmer 30 minutes then thicken with brown roux. The thickening with roux can be eliminated if you want by just simmering until it has reached the desired consistancy. This recipe makes about 3 Qts. Sauce.

Green Gumbo (Gumbo z’Herbs) ( Makes about 2 gallons)

1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
1 bunch spinach
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch radish tops

1 bunch flat-leaf parsley
1 bunch chicory
1 bunch arrugula
1 bunch sorrel
1 bunch dandelion greens
8 or 10 sprigs of tarragon
1 green cabbage

Total of 8 lbs of assorted greens – all of these can be used, the first 5 are the most popular – use at least 4 different ones or 5, 6, or all of them

1 gallon mild chicken stock
1 large smoked ham hock
2 lbs. Tasso Ham
1 tablespoon parsley, chopped
2 bay leaves
1 tsp dried thyme
1 head garlic - chopped
¼ cup fat or oil
2 large white onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
½ cup brown roux
File Powder
Salt and freshly ground black pepper to taste
Creole Seasoning to taste
Cayenne pepper to taste
6 cups cooked long-grain white rice
1 bunch green onions


Wash all greens thoroughly and remove all stems or hard centers

In a large pot, combine the ham hocks, tasso, bay leaf, garlic, parsley, thyme, and stock. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks and tasso for 30 minutes. With a slotted spoon remove the meat, chop. ( Remove Bay Leaves- discard ). Reduce the heat to medium, add the greens, a handful at a time, and blanch until they are wilted. Drain and set aside the reserved liquid.

Chop the greens. Set aside. Back in the big pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the tasso & hock meat, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add stock if to much steams off.

Adjust thickness with brown roux. Season with Creole Spice, cayenne, salt and pepper.

Add the file powder right before serving.

Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions. And a couple of Cajun Fried Oysters.

MTC-ACF        P.O.Box 22548         Nashville, TN 37202       615.865.2742

Other Recipe Pages

The Culinary Institute of America Recipe Page


retrun to top