Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Tim: 0:35

Categories: Appetizer

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¾    cup bleu cheese, crumbled

½    cup mayonnaise

½     cup sour cream

1    tablespoon milk

½    teaspoon Worcestershire sauce

1 ¾    teaspoons salt

½    teaspoon black pepper — freshly ground

16    each chicken wings

8    tablespoons unsalted butter

1    teaspoon cayenne pepper

1    teaspoon Tabasco sauce

Make the dipping sauce: Place the blue cheese, mayonnaise, sour cream, milk, Worcestershire sauce, 3/4 teaspoon salt, and black pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth; set aside. Meanwhile, preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Lay the chicken pieces in a baking pan, and set aside.

Melt the butter in a small saucepan over medium heat. Add the cayenne pepper, Tabasco, and 1 teaspoon salt; stir to combine. Brush onto the pieces of reserved chicken pieces. Place the chicken about 3 inches below the broiler, and broil until golden brown, about 8 minutes. Turn the chicken pieces over; brush with butter mixture, and return to the broiler until golden brown, about 5 minutes more. Remove from the broiler, and transfer to a serving platter. Serve the chicken hot or at room temperature with the dipping sauce.

Recipe By: N. Jay Sorensen, RD

Yield: 2 cups Preparation Time: 0:10

Categories: Sauces, Stocks and Accompaniments

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2    cups mayonnaise

1     cup ketchup

½    cup sweet relish

1    tablespoon lemon juice — fresh

¼    teaspoon salt

In a large bowl, combine the mayonnaise, ketchup, sweet relish, lemon juice, salt and mix well. Store in an airtight container in the refrigerator.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 2:40

Categories: Soup

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3    cups dried pinto beans

3    slices bacon — diced

3    medium onion — finely chopped

6    cloves garlic — minced

2    teaspoons Spanish smoke paprika

8    cups chicken stock

2    each bay leaves

2    teaspoons salt

½    teaspoon black pepper

Sort and wash beans; place in a large saucepan. Cover with cold water to 2-inches above beans, bring to a boil. Cook 2 minutes and remove from heat. Cover and let stand for 1 hour. Drain.

In a clean large saucepan; add bacon and sauté over medium heat until crisp. Add onion, garlic and sauté until translucent. Add paprika and cook for 30 seconds. Stir in beans, chicken stock, and bay leaves; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until beans are tender. Season with salt and pepper. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 14 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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1    pint heavy cream

½    teaspoon salt

¼    teaspoon white pepper

2    dashes Tabasco sauce

1    teaspoon Gray Poupon Mustard

6    ounces prepared horseradish

Chill medium size bowl. Whip heavy cream in bowl until stiff. Add ingredients and fold into whipped cream. Refrigerate until served.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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6    each egg yolks

1    ounce water

16    ounces clarified butter — hot

1    tablespoon lemon juice – fresh

dash tobasco sauce

¼    teaspoon Worcestershire sauce

½    teaspoon salt

¼    teaspoon white pepper

In a small stainless steel mixing bowl, add egg yolks and a 1/2 ounce water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs using a 4 ounce ladle and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Hold in a double boiler (warm) until needed. A safe time limit is two hours.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:30

Categories: Soup

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1    pound mushroom — sliced

1    medium onion — diced

3    stalks celery — diced

2    cloves fresh garlic — finely chopped

4    tablespoons whole butter

4    tablespoons flour, all-purpose

1 ½    teaspoons chicken bouillon

¼    teaspoon white pepper

1 ¼    quarts water

1    cup heavy cream

In a medium sauce pan, sauté garlic in butter. Add onions and celery, cook until soft. Add mushrooms, cook until soft. Add flour and mix well, cook for 5 minutes over medium heat, stirring constantly. Add water and chicken bouillon and mix well. Bring to a boil. Using a hand held mixer, blend until smooth. Bring to the boil. Add heavy cream and white pepper.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

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2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 1:35

Categories: Meats

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8    pounds prime rib of pork

½    pound hot Italian sausage

1    ounce pine nuts — toasted

½    ounce sun-dried tomatoes — dice 1/4-inch

2    ounces garlic

2    tablespoons fresh black pepper

For Stuffing:

Cook sausage, drain oil and set aside to cool. Toast pine nuts in small sauté pan. In a medium size bowl combine pine nuts, sun-dried tomatoes, garlic, and fresh black pepper; mix thoroughly.

For Pork:

Preheat oven to 350°F. Place Prime Rib of Pork on a clean work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using a boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2-inches of meat attached to bones (do not cut meat off bones completely). Using a long slender knife, carve out ¾-inch-diameter horizontal tunnel through the center of the pork. Using a wooden spoon, firmly pack the sausage and pine nut stuffing into tunnel of roast. Tie meat back onto bones with kitchen string at 2-inch intervals. Place stuffed Prime Rib of Pork on rack in a large roasting pan; rub with 1 tablespoon Olive oil and generously cover with fresh cracked black pepper. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven and let roast rest for 30 minutes. Remove kitchen string, cut pork between ribs into chops and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:45

Categories: Desserts

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2    cans condensed milk, sweetened — 14 ounce

8    ounces lime juice — * see note

½    cup sugar

6    each egg yolks

1    each egg white

1    each graham cracker pie crust, 9 inch

1    pint heavy whipping cream

2    tablespoons powdered sugar

1    each lime — grated

Preheat oven to 350°F. Place condensed milk, lime juice, sugar, and egg-yolks in to a medium mixing bowl. Mix together well. With a pastry brush, lightly brush egg white all over the inside of the pie shell. Bake for 5 minutes. When the pie shell is baked. Place the ingredients into the pie shell. Place in oven and bake for 30 minutes or until the middle is solid and nothing sticks to a tooth pick. Let cool before serving. Meanwhile, place heavy whipping cream in a mixing bowl. Mix on medium high, adding the powder sugar. Mix until firm peaks form. Place evenly on the top of the pie. Grate the lime on top of the whip cream.

NOTES: Real Lime Brand

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:35

Categories: Rice, Potatoes and Beans

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1 ½    pounds russet potatoes — peeled and cubed

4    tablespoons unsalted butter — softened

1    cup whole milk

1    teaspoon coarse salt

½    teaspoon freshly ground black pepper

parsley — garnish

In a large heavy saucepan, add cubed potatoes and cover with cold water by at least 1-inch. Bring to a boil. Cover partway, reduce heat to medium and cook until potatoes are tender. Drain the potatoes and return to the pot. Mash potatoes until smooth with a hand masher. Add the butter and mix thoroughly. Add the milk in small amounts, ¼ cup at a time, mixing until milk is absorbed. Continue adding milk until desired consistency is reached. Season with salt and fresh ground black pepper. Garnish with chopped parsley and serve warm.