Recent Posts

Beer Battered Pan Fish (White Fish)

Beer Battered Pan Fish (White Fish)

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Fish and Shellfish —————————————————- 2    pounds pan fish fillets (blue gill, crappies or any white fish) 12    ounces pale ale beer 1 ¼    cups all-purpose flour 2    teaspoons salt 1    teaspoon paprika ¼    teaspoon cayenne pepper ½    teaspoon baking 

Sweet and Sour Cucumber Salad

Sweet and Sour Cucumber Salad

With the bounty of cucumber from your garden, farmers market or CSA box. Toss together this summer time classic in fewer than 15 minutes. The marinated sweet and sour cucumbers are ready to eat in 30 minutes or better yet let cucumbers mix and mingle overnight. Refrigerator for up to 3 days for the best favors and crispness. Serve as a side dish or a topping on your favorite barbecue. Enjoy!

Steak and Chop Rub

Steak and Chop Rub

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

—————————————————-

5    tablespoons black peppercorns — fresh-ground

3    tablespoons onion powder

2 ½    tablespoons coarse salt

2    tablespoons garlic powder

1    tablespoon Worcestershire power — La Chateau brand

2    teaspoons ground ginger

2    teaspoons dry mustard

1    teaspoon sugar

Mix ingredients together and store in dry container.

BBQ Rub

BBQ Rub

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices ————————————————– 2    tablespoons granulated garlic 2    tablespoons granulated onion 1    tablespoon cayenne pepper 2    teaspoons white pepper 1    tablespoon black pepper 4    tablespoons salt 4    tablespoons paprika 3    tablespoons brown sugar — packed Mix ingredients together and store in dry 

Prime Rib of Pork with Sausage and Pine Nut Stuffing

Prime Rib of Pork with Sausage and Pine Nut Stuffing

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 1:35

Categories: Meats

—————————————————-

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.

Potatoes Au Gratin

Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick 1    pint whole milk 1    pint heavy cream ½    teaspoon salt ¼    teaspoon pepper pinch nutmeg 6    ounces Gruyere cheese — grated 

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD Serving Size: 15 Preparation Time: 0:15 Categories: Meats —————————————————- 7    pounds bone-in beef rid roast — external cap of fat removed 3    tablespoons seasoning salt — to taste 2    pounds rock salt — to cover Before cooking the prime rib, bring the 

Oven Roasted Turkey

Oven Roasted Turkey

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 3:00

Categories: Poultry

—————————————————-

16    pounds whole turkey

6    ounces Lawry’s seasoning salt

Thaw frozen turkey 2 – 3 days prior to cooking in refrigerator. Preheat oven to 325°F. Meanwhile, prepare the turkey by rinsing under cold water and pat dry. Generously rub the seasoning into to skin of the bird. If the turkey does not have a leg clam, tie the legs together with kitchen string. Twist wing tips under. In a shallow roasting pan with rack, place turkey breast side up. Cover turkey loosely with foil. Roast turkey at 325°F until an instant read thermometer registers 180°F in the thigh and the juices run clear; about 3 to 3 ½ hours. Remove turkey from oven, cover with foil and let stand for 20 minutes. Begin craving the turkey and serve.

Wild Rice with Mushrooms

Wild Rice with Mushrooms

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 40:00 Categories: Rice, Potatoes and Beans ————————————————— 4    tablespoons butter ½    cup onion — chopped fine ¼    cup celery — chopped fine 8    ounces Chanterelle mushrooms — 1/4″ thick 2    cups wild rice 4    cups chicken broth ¼    teaspoon salt —