From Chef Ike's Kitchen to Yours: Recipes That are Sure to Become Your Family's Favorites - Softcover

Wessner, Chef Ike

Softcover

ISBN 10: 1475911157 ISBN 13: 9781475911152

Publisher: iUniverse, 2012

Synopsis

"So, Chef Ike, when are you going to write a cookbook" This is a question that Chef Ike, a popular culinary educator in North Carolina, has heard countless times over four decades in the kitchen and the classroom. Realizing that there's truly n

About this title

Excerpt. © Reprinted by permission. All rights reserved.

From Chef Ike's Kitchen to Yours

Recipes That Are Sure to Become Your Family's FavoritesBy Ike Wessner

iUniverse, Inc.

Copyright © 2012 Chef Ike Wessner
All right reserved.
ISBN: 978-1-4759-1115-2

Contents

Introduction.........................................1Chapter 1. Appetizers and Snacks.....................3Chapter 2. Salads and Dressings......................23Chapter 3. Soups and Stews...........................41Chapter 4. Breads....................................61Chapter 5. Seafood...................................81Chapter 6. Poultry...................................99Chapter 7. Meats.....................................117Chapter 8. Side Dishes...............................139Chapter 9. Sweet Treats..............................163Chapter 10. Beverages................................187Chapter 11. Basics...................................195Acknowledgments......................................211Abbreviations........................................213Volume Measurements..................................215Index................................................217

Chapter One

Appetizers and Snacks

Spinach Artichoke Dip 4 Benedictine (Cucumber) Sandwich Spread 5 Baked Pimento Cheese Dip 6 Corned Beef Reuben Balls 7 Italian-Fried Cauliflower 8 Spicy Buffalo Wings 9 Crab-Stuffed Mushrooms 10 Crustless Quiche Bites 11 Spanakopita (Greek Spinach Pie) 12 Hot Crab Dip with Sherry 14 Jelly Sauce Meatballs 15 Spicy Sausage Balls 16 Middle Eastern Cucumber Dip 17 Poppy Seed Fruit Dip 18 Pesto-Baked Oysters or Clams 19 Spinach Roulade with Virginia Ham Filling 20

Spinach Artichoke Dip

This recipe has been a country club favorite for years. I first learned about it while living in Cleveland, Ohio, where I had it at a church football party. Everybody went crazy over the dip.

1. With an electric mixer, combine the sour cream, cream cheese, mayonnaise, Parmesan cheese, garlic powder, and cayenne pepper.

2. Mix until well blended.

3. Combine the rest of the ingredients and mix until evenly blended.

4. Place the mixture into a greased baking pan, and bake at 350°F till bubbly. Timing will range from thirty to sixty minutes, depending on the size of your baking dish and the quantity you are making. (Note: The larger the baking dish, the longer the cooking time.)

5. Serve with crisps or toasted breads.

Variations:

You may add garnishes, such as pimentos, or add a crust to the top by sprinkling it with Parmesan cheese and bread crumbs. Add some zing to your dip by adding Dijon mustard, Cajun seasoning, or white pepper.

Benedictine (Cucumber) Sandwich Spread

Every country club and caterer in the South has a variation of this recipe. This is classic is always present at teatime in your better Southern tea houses.

1. Place the grated cucumber in a clean cloth and squeeze out the excess liquid. Place the cucumber in a bowl.

2. Add the cream cheese, onion flakes, seasoned salt, and hot pepper sauce. Mix well.

3. Add enough mayonnaise to give it a good spreading consistency.

4. Add green food color, then mix well until a pale light green. Chill for at least four hours to blend the flavors.

5. Use this mixture as a sandwich spread or as a dip for crackers.

Baked Pimento Cheese Dip

This recipe is a favorite party dip that I learned from Bill Hockenberry, a restaurant owner in Virginia Beach, Virginia. He was a retired sailor who decided to go into the restaurant business.

Mix the ingredients together and place in a baking dish. Bake at 350°F until the mixture is bubbly and the top has a browned crust. The times will vary depending on your oven and the size of the baking dish, usually between forty-five and seventy-five minutes. Serve with crackers or toast triangles.

Corned Beef Reuben Balls

This is a favorite hot appetizer around the holiday season and at sports get-togethers. The meatballs can be made ahead of time, frozen, and then thawed and fried just before serving.

1. Sauté the onions in butter. Add the corned beef and cook until hot.

2. Add the flour to coat the onions and beef. This will cause the mixture to thicken. Add the sauerkraut, mustard, and beef stock. Cook the mixture until it becomes very thick and forms a paste. Spread the paste on a sheet pan and chill.

3. Mix the cheese into the chilled paste. If the paste is too loose, add bread crumbs to bind it.

4. Form the paste into one-inch balls. Dip the balls in an egg wash and roll them in bread crumbs.

5. Fry at 350°F until golden brown. Serve hot.

Italian-Fried Cauliflower.

I learned this recipe while working at Sabatini's Restaurant in Niles, Ohio, from Grandma Sabatini herself. It works as a great first course or as an interesting side dish.

1. Thaw cauliflower.

2. Make a batter of eggs, Parmesan cheese, water, garlic powder, chopped parsley, salt, and pepper.

3. Dust cauliflower with flour and dip into egg-cheese batter. Deep fry at 375°F until golden brown.

4. Drain and serve with lemon wedges and hot marinara sauce.

Spicy Buffalo Wings

As I hope you know, buffaloes do not have wings. The name comes from the town in New York where they were invented.

1. Make the sauce: Combine sauce ingredients. Mix, chill, and1. reserve.

2. Prepare chicken drumettes: There are two ways to cook the drumettes. The first way is to deep fry them in 375°F oil until the juices run clear. The second way is to bake them on a baking sheet at 425°F for thirty minutes.

3. Combine hot sauce, butter, and seasoned salt. Mix well, and toss with chicken wings. Place on a baking sheet and bake at 425°F for ten minutes.

4. Remove from the oven and serve with sauce and celery sticks.

Crab-Stuffed Mushrooms

Crabmeat and mushrooms are always a winning combination. These freeze very nicely and can be cooked to order as needed. At the holidays, I always keep these in my freezer for unexpected guests.

1. Clean mushrooms quickly under cold water, remove stems, and dry tops. Leave caps whole. Chop and reserve stems to use later in stuffing.

2. Heat (first portion) butter, onions, and mushroom stems until onions are transparent. Cool.

3. Combine onions, chopped mushroom stems, crabmeat, lemon juice, parsley, bread crumbs, Worcestershire sauce, salt, and pepper. Mix and stuff into mushrooms caps.

4. Mix bread crumbs and Parmesan cheese and sprinkle on stuffed mushroom caps. Place in a sided baking dish.

5. Sprinkle with melted butter and place dry wine in bottom of baking dish.

6. Bake at 350°F for twenty-five to thirty-five minutes.

Crustless Quiche Bites

This quick appetizer is a great way to use what you have on hand in the refrigerator. The fillings are changeable—your imagination and taste are the only limitations.

1. In a food processor combine the eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, and salt. Blend until smooth.

2. Spray nonstick mini-muffin tins and place shredded cheese evenly in bottom.

3. Pour blended mixture evenly over cheese and top with finely chopped filling ingredients.

4. Bake at 350°F for twenty-five to thirty minutes. For a single large quiche, bake fifty to sixty minutes.

Spanakopita (Greek Spinach Pie)

I first learned about this dish while working at Trumbull Country Club in the mid-seventies. The manager's niece, Effie Gianoutsos, taught me this recipe, and I ate it for the first time at their church's Greek festival in Warren, Ohio. I fell in love with it.

1. Preheat the oven to 375°F.

2. Sauté oil, scallions, and garlic. Cook two minutes. Remove from heat and cool for twenty minutes. Mix in garlic powder, dill weed, spinach, cottage cheese, salt, white pepper, feta cheese, eggs, and chopped parsley.

3. Melt remaining butter. Brush one sheet of phyllo dough with butter and sprinkle with breadcrumbs. Place another sheet of phyllo, making a double layer on top, then cut the double layered sheet of phyllo in half the long way. You will now have two strips. Place filling at one end and fold the dough as you would fold a flag (folding corner to side, forming triangles). Repeat this for each halved-section of phyllo until the dough and filling are used up.

4. Brush the tops of the triangles with butter and bake at 375°F for twenty to thirty minutes or until golden brown. Serve hot or at room temperature.

Note: This filling can be used in omelets, pizza, and quiche. The filled triangles can be made ahead and frozen raw. Then just put the number you need on a baking sheet and heat when desired.

Hot Crab Dip with Sherry

Hot crab dip is always popular, so be sure to make plenty. This can be refrigerated up to four days.

1. Combine all ingredients. Put into an appropriate-size greased baking dish and bake at 350°F until hot and bubbling. Serve with toasted bread triangles or crackers. Baking times will vary according to the size of the baking dish, from thirty to sixty minutes.

Jelly Sauce Meatballs

The usual serving size is three one-oz. meatballs per person. These are a house favorite of youngsters and can be made in a slow cooker as well.

1. Heat meatballs in oven.

2. Mix remaining ingredients together in a pan and bring to a simmer.

3. Add meatballs and serve.

Spicy Sausage Balls

This is a classic Southern-style appetizer that is usually served around the holidays. I first had a variation of this recipe at the house of a volunteer fireman in Pollocksville, North Carolina. This is my version, which uses less baking mix than the standard. I like more meat and cheese.

1. Mix all ingredients and make into 1-inch balls.

2. Place on an ungreased baking pan with sides and bake at 350°F for twenty-five to thirty minutes until cooked throughout. Test before serving; meat should not be pink it should be well done. Serve hot.

Middle Eastern Cucumber Dip

This dip is wonderful when served with a platter of raw vegetables, cold cuts, roast lamb, or Gyro sandwiches. It is a wonderful change of pace as a hamburger topping as well.

1. Combine all ingredients in a bowl and mix well. Chill and serve as needed.

Poppy Seed Fruit Dip

This is a popular item on a cold fruit plate or on a platter of fresh fruits. I have served this as a standard for baby showers, wedding parties, and ladies' get-togethers.

1. Mix all ingredients and chill.

2. Serve with fresh melon and fruit wedges.

Pesto-Baked Oysters or Clams

This is a great recipe for people who do not like seafood. I have had many people have a change of heart over these little beauties. The smell of baked oysters with basil and cheese is fantastic and will start conversations.

1. Place the oysters or clams in a sink with cold water and scrub off any dirt or debris.

2. Place oysters or clams on a baking sheet; if they are too wobbly, put some kosher salt in the bottom of the pan to set them on and place in a 400°F oven until they just open. Immediately take out of the over. Discard any that didn't open.

3. Remove the top shell and leave the meat on the bottom. When you open them, try to keep their juices in the bottom half while you take off the top shell.

4. Top each oyster or clam with a dash of hot sauce, ½ t. of pesto sauce, and sprinkle with Parmesan cheese.

5. With a fork, mix the breadcrumbs and olive oil and place 1 t. of crumb mixture on the top of each oyster or clam.

6. Place the pan in a 450°F oven. Bake until golden brown. Serve hot, and enjoy them with a good white wine.

Spinach Roulade with Virginia Ham Filling

Depending on the fillings you make, this can be served as an appetizer, part of a salad, or as an entrée for a light lunch. This recipe is a little bit of work, but the outcome is spectacular. Looking like an interesting green jelly roll this savoy first course is wonderful when served with a glass of white wine.

1. In a sauté pan, heat the butter. Add the onions and cook until the onions are transparent.

2. Add spinach and cook for five more minutes, mixing together the onions and spinach mixture. Cook this mixture until all liquid has evaporated. Cool and reserve.

3. In a mixer, whip eggs for five minutes on high speed. In a separate bowl, mix the fl our, baking powder, seasoned salt, black pepper, and dill weed. Fold into whipped egg mixture.

4. Add spinach to the egg mixture. Fold until incorporated.

5. Spray a lined jelly roll pan with cooking spray and put in spinach.

6. Place in a preheated 400°F oven. Bake for twelve minutes or until a cake tester comes out clean from the center.

7. When spinach roulade is done baking, run a knife around the inside edges of the pan to loosen.

8. Place roulade face down on a clean, lint-free cloth. Remove parchment paper and tightly roll in cloth, allow roulade to cool. * Please note that the roulade must be rolled in cloth while warm to shape it like a jelly roll. If you allow it to cool too much it will crack and not be attractive.

9. Make filling: Mix minced ham, cream cheese, and Dijon mustard until mixed well. It will have the consistency of a thick sandwich spread. Chill.

10. Unroll and put filling in center and re-roll. Chill in refrigerator, slice and serve as desired, warm or cold.

Chapter Two

Salads and Dressings

Ambrosia Salad 24 Tom Tate's Cranberry and Orange Thanksgiving Salad 25 Asian Vinaigrette 26 Waldorf Salad 27 Danish Potato Salad 28 Bill Hockenberry's Mexican Restaurant House Dressing 29 Broccoli Salad 30 Greek Salad Dressing 31 Italian Vinaigrette 32 Marinated Cucumber and Onion Salad 33 Rotini Pasta Salad 34 Rotisserie Chicken or Turkey Salad 35 Mrs. Zeno's Sauerkraut Salad 36 Watergate Salad (also known as Emerald Salad) 37 Southern-Style Potato Salad 38 Honey Mustard Dressing 39

Ambrosia Salad

This is a very popular salad on buffets and with children. Grapes, cherries, pineapple, and marshmallows make this salad a dessert as well.

1. In a bowl, mix the red grapes, maraschino cherries, pineapple, orange sections, fruit cocktail, marshmallows, and sour cream or whipped topping.

2. Top with toasted coconut garnish.

Tom Tate's Cranberry and Orange Thanksgiving Salad

Thanksgiving around my house wouldn't be Thanksgiving without this salad. I first had it at cooking school when Tom brought it to our group's Thanksgiving party. It is a wonderful side dish for turkey and gravy.

1. In a bowl, mix the gelatin, granulated sugar, and boiling water until the sugar is dissolved.

2. Add undrained crushed pineapple.

3. Refrigerate until the gelatin is almost set; it should still be loose. Using a meat grinder attachment, grind the cranberries and oranges together and mix with chopped celery and chopped nuts.

4. Mix ground mixture with gelatin mixture and place in molds. Allow to set in refrigerator at least four hours.

Asian Vinaigrette

This dressing is light and makes a delicate and fresh-tasting condiment to a green salad. I love to use it as a sauce on steamed fish as well.

1. Place all ingredients in a blender except the garnishes. Blend until well mixed.

2. Serve over salad.

Waldorf Salad

This is a summer favorite with everyone! What can you say about a classic? To dress it up a bit, serve it in a cocktail glass with a mint sprig for garnish.

1. Mix all ingredients in a bowl and chill for at least one hour.

Danish Potato Salad

In 1970 I went to Denmark for the first time and fell in love with this the country, the people, and Danish potato salad. This salad is great with cold-cut sandwiches, bratwurst, or hamburgers. The dressing without the potatoes is also a wonderful dip for chips and veggies.

1. Cook potatoes in lightly salted water until fork tender.

2. Drain potatoes well and chill. (Potatoes must be cold before mixing with dressing or it will curdle dressing.) Potatoes should have no surface moisture.

3. In a bowl, mix the dressing ingredients: dried minced onion, mayonnaise, sour cream, seasoned salt, dill weed, and green onions.

4. Mix with cold potatoes and chill.

5. When cold, serve.

Bill Hockenberry's Mexican Restaurant House Dressing

This was the house dressing for a Mexican restaurant in the early '70s owned by one of my best friends, Bill Hockenberry of Virginia Beach, Virginia. My friend would never give out the recipe while he was in business, but he has now allowed me to give it to you. This recipe is also a nice dip for veggies and tortilla chips.

1. * Prepare onion and milk puree: dice onions and place in blender.

2. Add just enough milk to puree. Reserve and use as needed.

3. In a container (see top of recipe beside ingredients), place salad dressing, onion puree, taco sauce, and spices. Mix well.

4. Top off with milk to fill container and mix again. Chill and allow flavors to blend at least one hour.

4. Serve over salads. This also makes a good dip for chips.

(Continues...)

Excerpted from From Chef Ike's Kitchen to Yoursby Ike Wessner Copyright © 2012 by Chef Ike Wessner. Excerpted by permission of iUniverse, Inc.. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Edition details

• Publisher: iUniverse
• Publication date: 2012
• Language: English
• ISBN 10: 1475911157
• ISBN 13: 9781475911152
• Binding: Paperback
• Number of pages: 236