Million Dollar Spaghetti

“Coach” John Petercuskie is 90 years young and you can find him in the local gym in Centerville, Massachusetts on beautiful Cape Cod.  He is always surrounded by young jocks, older guys who want to talk football and even lovely young ladies who just adore “Coach”.
You see, “Coach” is a living legend down here.  He began his career coaching at Neshaminy High School in Pennsylvania, where he coached for 11 years.  But Coach was no ordinary coach; he coached his players to a 51 game winning streak.  In 2010, his devoted fans erected a bronze statue in his likeness in Langhorne, PA so that he will never be forgotten.
Coach left Neshaminy to become an Assistant Coach at Dartmouth College for 3 years, then went on to Boston College for 4 years, on to Princeton for 4 years and then, in 1978 Coach Petercuskie became the Special Teams Coach for the Cleveland Browns where he remained until 1984.  He then went on to coach at Harvard University for 2 years and then to Liberty University for 6 more years.  So you can imagine that he knows a little something about football.
Coach was always concerned about his players.  He made sure they were game ready by eating well.  When they came to his house for dinner, his lovely wife Dorothy was instructed to make a big bowl of Million Dollar Spaghetti.  Dorothy is a wonderful cook and she is very focused on healthy eating – so these days the Coach and his 3 handsome sons only get Million Dollar Spaghetti on his birthday.  And Dorothy also makes the best apple pies that you have ever tasted.  (Watch our Events page for the St. Michael’s Orthodox Church Bake Sales where Dorothy’s pies sell out quickly.)
So tuck this recipe away for football season and invite a house full to watch the game.  Your guests will be in heaven eating Million Dollar Spaghetti.
P. S.  Don’t even think about counting the calories – football players need lots of them.

MILLION DOLLAR SPAGHETTI                                                                                             
Serves 4

7 oz. package thin spaghetti
1 Tablespoon butter
1 1/2 lbs ground beef
Salt and Pepper
1/2 lb. Italian sausage, cut in small pieces
1 Tablespoon minced green pepper
2 – 8 oz cans tomato sauce
8 oz. cream cheese
1/4 cup sour cream
1/2 lb. cottage cheese
1/3 cup cut up scallions
2 Tablespoons melted butter

Cook spaghetti and drain.  Saute beef in butter until brown.  Add tomato sauce, salt and pepper.  Remove from heat.  Combine cottage cheese, cream cheese, sour cream, scallions, and green pepper.  In a square 2 quart casserole spread one half of the spaghetti and cover with cheese mixture and fried sausage.  Add remainder of spaghetti and pour butter over spaghetti.  Spread tomato meat sauce over top.  Chill.  Remove from refrigerator 20 minutes before baking.  Bake at 350 degrees for 45 minutes or until hot and bubbly.  Serve with green salad and garlic bread.  Fabulous!


The Kasbah Chronicles / Kitty Morse / July 2015

Recipes for  Brochettes à la chermoula and Fresh Tomato Salsa  from Chef Kitty Morse’Cooking at the Kasbah: Recipes from my Moroccan Kitchen. http://www.kittymorse.com/

                                                    Brochettes à la chermoula

Ingredients

Substitute boneless chicken thighs for the lamb.
Makes about 15 kabobs

One 3-pound leg of lamb
1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh flat-leaf parsley
1/2 onion, grated
1 tablespoon sweet Hungarian paprika
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1 teaspoon pepper
Fresh mint leaves or lettuce leaves for garnish
Ground cumin and salt for serving
Harissa, for serving (North African hot sauce, readily available)

Trim the lamb of fat and cut the meat into 1/2-inch cubes. In a large bowl, combine the meat, olive oil, cilantro, parsley, onion, paprika, garlic, cumin, lemon juice, and pepper. Cover and refrigerate for at least 2 hours or overnight.

Prepare a fire in a charcoal grill or preheat the broiler. Thread 8 to 10 pieces of meat on metal skewers. Grill about over a medium fire, turning occasionally, about 6 to 8 minutes for medium rare. To serve, line a large platter with mint or lettuce leaves and top with the skewers. Serve with plenty of crusty bread, and little saucers filled with cumin, salt, and harissa on the side, for dipping.

 

                                                          Fresh Tomato Salsa

Ingredients
In Djemaa el Fna Square, this refreshing salsa usually accompanies brochettes:

2 very ripe tomatoes, peeled, seeded, and coarsely chopped
2 green onions, tops included, finely chopped
4 fresh mint leaves, minced
1/4 teaspoon sugar

Directions
Salt and freshly ground pepper to taste in a small bowl, combine all the ingredients.

Bon Appetit!!!!

 

Growing Lavender for Lavender Creme Brulee

While Chef Bill Atwood takes the classics and updates them to keep them fresh and    new, it’s his partner and spouse Denise Atwood who tends the lovely gardens surrounding the Red Pheasant Inn in addition to managing the front of the house.  The gardens produce lots of wonderful greens and many herbs that Chef Atwood uses in his menus.  Denise loves lavender and last week she harvested some for Bill to use in a fabulous Creme Brulee.  If you are not able to visit the Red Pheasant Inn in Dennis:  http://www.capecodrestaurants.com/dining-guide/all/48_red_pheasant_inn/,  Chef Atwood was generous enough to share his Lavender Creme Brulee recipe with you.

Chef Atwood feels it is very important to measure precisely when he is baking but, for the home baker, we’ve converted his measurements.

                                                       Lavender Creme Brulee

Makes 10 -11 Brulee depending on your dish size

Ingredients

750 grams of heavy cream (3 1/4 cups & 1 Tablespoon)
250 grams milk (1 cup & 2 Tablespoons)
200 grams sugar (3/4 cup & 2 Tablespoons)
10 egg yolks
1/4 to 1/2 cup lavender flowers (no stems which are bitter) -
use less lavender flowers for dried, more for fresh
Sugar for caramelizing top

Directions

Add the lavender flowers to the cream and milk and scald.
Whip egg yolks with sugar to a soft ribbon.
Temper with cream and milk mixture
Strain through a chinoise (or a fine strainer)
Fill ramekins and bake @ 350 1/2 hour in water bath until set
Make a day ahead of time for best flavor.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle with sugar on top.  Using a torch, melt the sugar and form a crispy top.  Garnish with a lavender flower.   Allow the creme brulee to sit for at least 5 minutes before serving.
Bon appetit!

 

Cucumber Appetizer

Here’s another summer recipe from Chef Alan Zox.  Chef Zox has recently rolled out a new program called “Cuisine for Seniors”: https://zoxkitchen.com/cuisine-for-seniors/.  The idea is that you can have gourmet quality meals cooked for you in your home for a reasonable cost ($45 for 3 meals).  Meanwhile as the cucumbers come rolling into your garden, how about a nice simple summer appetizer recipe from Chef Zox that is cool and refreshing.

                                                          Cucumber Appetizer
Serves  6

Ingredients
-3 European cucumbers, slice 1/4 inch wide without peeling or deseeding
-1/4 cup champagne vinegar; and 1/4 cup balsamic vinegar
-1/4 cup sesame seeds
-sea salt and fresh ground black pepper
-red chili flakes served in a small ramekin

Directions
Add the champagne and balsamic vinegar to a medium size (non-metal) bowl
Add the cucumber slices cut 1/4 inch wide
Add sesame seeds, salt and pepper.
Place the seasoned cucumbers, vinegars and seasoning in an attractive bowl with a large spoon and small plates on the side.

Allow your guests to serve themselves with toothpicks, forks or chop sticks. Other spices may be appealing to some guests and not others. For example, serving chili flakes in a small ramekin is appreciated. Eating alone is another time to enjoy this treat.

Enjoy!!!

Portuguese Style Little Necks Tomatoes Chorizo Over Linguine

       For 33 years, Bob Silva worked with International Packaging in Pawtucket, Rhode Island, ultimately as Corporate Vice President heading up the International Accessories Division. In 1992, Bob and his wife purchased their home in Hyannis Port where, every weekend after a full and hectic week, they would come down to the year round summer house and, as Bob puts it, “recharge his batteries.”  After making the decision to retire in 2003, Bob and his wife renovated their summer home so it would have a new kitchen for Bob’s cooking pleasures and a Great Room to relax in.

Bob’s passion for cooking soon became a retirement commitment.  He took over the day to day cooking in his new kitchen complete with a Viking range (a commercial range made for residential living) and has been making gourmet meals ever since.  Bob testifies that he can actually taste a meal before he even makes it.

Shellfishing was an early childhood requirement for Bob as his grandmother would task him to go and dig up steamers as well as periwinkles before they started to cook together.  This is how he combined shellfishing with his cooking skills.

Bob’s recipe can also be found in “The B.A.R.S. Book of Favorite Shellfish Recipes”  available for $17.00 by clicking this link to the B.A.R.S. website . http://shellfishing.org.  All proceeds from this cookbook go to  scholarships and the promotion of the BARS Mission Statement.

Now enjoy Bob’s recipe for Portuguese Style Little Necks Tomatoes Chorizo Over Linguini.  Yum!!!

           

                 Portuguese Style Little Necks Tomatoes Chorizo Over Linguine

Serves 3 – 4

Ingredients

  1. 1 tablespoon extra-virgin olive oil
  2. 3/4 pound chorizo, sliced 1/4 inch thick
  3. 1 large onion, thinly sliced
  4. Pinch of cayenne pepper
  5. 2 dozen little neck clams, scrubbed
  6. 4 medium tomatoes, coarsely chopped
  7. 4 garlic cloves, minced
  8. 1/2 cup shredded basil leaves
  9. 1 cup dry white wine
  10.  3/4 pound linguine
  11.  Salt and freshly ground pepper

Directions

  1. Preheat the oven to 450°. Heat the olive oil in a large, deep ovenproof skillet. Add the chorizo and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chorizo begins to brown, about 5 minutes. Stir in the cayenne. Arrange the clams in the skillet and scatter the tomatoes, garlic and 1/4 cup of the basil on top. Add the wine and roast in the oven, uncovered, for 5 minutes. Stir the clams and roast for about 20 minutes longer, the clams have opened.
  2. Meanwhile, cook the linguine, or your favorite pasta, in a pot of boiling salted water until al dente.
  3.  Drain the pasta and transfer it to a large serving bowl. Pour the chorizo clam sauce over the linguine, season with salt and pepper and toss to combine. Garnish the linguine with the remaining 1/4 cup of basil and serve.

Enjoy!!!!!

Peach and Blueberry Crumble

It seems that the markets down here are overflowing with both Eastern peaches and New Jersey blueberries.   A fabulous idea for a Fourth of July dessert!

                                                PEACH & BLUEBERRY CRUMBLE
Ingredients:
6 large  peaches (about 5 1/2-6 cups), peeled and cut into 1/2 ” wedges
1 pint blueberries
1/2 cup very cold butter (1 stick), cut into small pieces)
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
2 Tablespoons maple syrup (the secret ingredient)

Blanch the peaches for 30-90 seconds in boiling water and put in an ice bath to cool.  The skins will slide off nicely.  Cut into 1/2″ wedges.  Preheat the oven to 375 degrees.

Combine the butter, flour, and sugars.  Mix well.  Put the peaches and blueberries in a bowl and sprinkle the cornstarch over them.  Add the lemon juice and maple syrup and mix gently.  Transfer to an oven proof baking dish (Corning Ware works great) and top with the crumbs.  Bake at 375 degrees for about 40 minutes.  Serve warm with a dollop of ice cream on top.

Enjoy!!!!

 

 

 

Halibut & Tomato on a Stick

Chef Alan Zox gives us another of his healthy, flavorful recipes.  For Chef Zox profile see May 18 posting or click on https://zoxkitchen.com/.

                                         Halibut or Bluefish Seafood Skewers

Serves 4 – 6

Ingredients:
2 lbs. Halibut and/or Bluefish, cut into 2″ chunks.
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
Zest and juice of 1 lime
2 Tablespoons Canola oil
1 Vidalia onion, cut into chunks
1 green pepper, cut into chunks
1 tomato, cut into chunks
Hot dog buns or optional cooked yellow rice seasoned with tumeric and thin slices of 4 garlic cloves

Mix the soy sauce, rice wine vinegar, sesame oil, lime juice and zest and 2 tablespoons canola oil in a large non-reactive bowl.  Add the chunks of halibut and vegetables and marinate 15-20 minutes.  Soak wooden skewers in water for 10 minutes so they don’t catch fire.

Finally skewer with alternating pieces of Vidalia onion, green peppers, tomato and 2 inch square chunks of halibut.  Grill the skewers for 1 minute on each of two sides. Remove and stuff hot dog buns with the mixture or place skewer on side of cooked yellow rice seasoned with turmeric, and thin slices of 4 garlic cloves.

Enjoy!!!!

Grilled Pork Chop with Pineapple-Rosemary Salsa

Meet Executive Chef Christopher Oliveri

Executive Chef Christopher Oliveri grew up in a family-owned foodservice business.  His love of cooking began in his grandmother’s kitchen; there was lots of love in the food prepared in that kitchen.  Chef Oliveri learned how to make his own sausage, pasta and lots of other delicious Italian delicacies.  His family was using local ingredients before it became popular to do so.  His passion to use fresh, local ingredients supporting the local community is evident in every inspired dish he creates.

Chef Oliveri knew at a young age that all he wanted to do was cook.  He worked in many fine restaurants throughout the country, working his way up.  He owned his own restaurant, was a Caterer, a Private Chef and a lecturer at Johnson and Wales University.

Chef Oliveri is now the Executive Chef and Manager at the King’s Way Grille in Yarmouth Port.  He shares with you his fabulous recipe for Grilled Pork Chop with Pineapple-Rosemary Salsa. http://rvmpga.wix.com/kwgrille

                             Grilled Pork Chop with Pineapple-Rosemary Salsa

Serves 4

Ingredients:

4 – 12 ox center cut, bone-in Frenched pork chops
4 T your favorite Creole or Cajun spice mix
1/2 pineapple, peeled, cored and diced
6 scallions, sliced thinly
1 red fresno chile, seeded, minced
2 T fresh lime juice
2 ounces pineapple juice or orange juice
1 T rosemary, chopped
2 tsp. light brown sugar or honey
Salt & pepper, to taste
Rosemary sprigs, charred over a flame just until leaves start to smoke
Jalapeno peppers or Fresno chiles, charred over a flame

Method:
1.  Get a grill hot.
2.  Pat pork chops dry with a paper towel and generously season with Creole spice (use more if you like it spicy).  Place on grill and cook 7-8 minutes on each side to desired doneness.
3.  For Salsa:  Combine diced pineapple with remaining ingredients except sale and pepper and mix well.
4.  Adjust with salt and pepper.
5.  When chops reach desired doneness, allow to rest 5 minutes tented with foil.  Plate chops atop you favorite sides and top with salsa, a spring of charred rosemary and a charred jalapeno.

Enjoy!!!!

The Kasbah Chronicles / Kitty Morse

Chef Kitty Morse’s Couscous Paella from her cookbook “Couscous: Fresh and Flavorful”.     http://www.kittymorse.com

Couscous Paella

Serves 4

Moorish and Andalusian cultures reunite when couscous takes the place of rice in one of southern Spain’s most famous dishes. Omit the chicken and the seafood for a vegetarian paella.

 Ingredients

4 tablespoons olive oil
1/2 red bell pepper, seeded and cut into 1/4-inch strips
2 medium onions, finely diced
4 chicken legs
1 chicken sausage or turkey sausage, thinly sliced
One 14 1/2-ounce can diced tomatoes
10 threads Spanish saffron
3 garlic cloves, minced
12 littleneck clams, scrubbed
12 mussels, byssal threads removed
1 cup chicken or fish broth (see Note)
One 14 1/4-ounce can artichoke hearts, drained and rinsed
1/2 cup frozen petite peas
8 medium shrimp, shelled and deveined
1 cup couscous
Lemon wedges for garnish

 Directions

In a large skillet or paella pan over medium-high heat, warm the olive oil. Add the pepper strips. Cook,stirring, until tender, 3 to 4 to minutes. With a slotted spoon, transfer the strips to a small bowl. Cover and set aside.

Preheat the oven to 200 degrees F. To the same skillet, add the onions. Cook, stirring until they wilt, 3 to 4 minutes. Add the chicken legs. Cook,stirring, until lightly browned on all sides, 3 to 4 minutes. Add the sausage, tomatoes, saffron, and garlic. Reduce the heat to medium. Cover and cook until the chicken is tender, 15 to 20 minutes. With a slotted spoon, transfer the chicken legs to an ovenproof dish and keep warm in the oven.  Keep the sausage-tomato mixture simmering on the stove.

Meanwhile, in a small saucepan over high heat, place the clams and the mussels. Cook, covered, until the shellfish open, 6 to 8 minutes. Discard any shellfish that do not open. With a slotted spoon, transfer the shellfish to a steamer or a colander set over gently simmering water, and keep warm.

Pour the shellfish cooking liquid into a large measuring container. Add enough broth to make 1 1/2 cups, and add liquid to the skillet. Add the artichoke hearts, peas, and shrimp. Cover and cook until heated through, 2 to 3 minutes.

Sprinkle the couscous evenly over the dish. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Using tongs, arrange the reserved chicken legs, shellfish, and pepper strips over the couscous. Garnish with lemon wedges.

Note: Fish bouillon cubes are available in Asian and Mexican markets.

Scallops with Asparagus Sauce

Private Chef David Klug, Wisconsin native, spends many summer days on Cape Cod and the Islands.   Here is Chef Klug’s recipe for Sea Scallops with Asparagus Sauce..

                                           Sea Scallops with Asparagus Sauce

Ingredients

1/3 cup olive oil
8 oz thin asparagus, cut diagonally into 1/2 inch pieces
3 large cloves garlic, minced
8 ounces sea scallops, rinsed and quartered
1/8 tsp pepper
1/2 cup basil, finely chopped
1/3 cup pine nuts, toasted
8 oz cooked Pasta shells

Directions

Heat oil in large skillet over medium heat.  Add asparagus and garlic.  Cook, stirring frequently until asparagus is crisp tender (4 – 5 minutes).

Add sea scallops and pepper.  Cook 2 minutes longer.  Remove from heat and stir in basil.

Add sea scallop mixture to hot cooked pasta shells and toss gently to combine.  Sprinkle with pine nuts.  Serve hot.  Serves four.

Bon Appetit!!!