Michael’s Brush Basa Nova

Brush Basa Nova is a Vietnamese fish that is available in many fishmongers and grocers. Catfish fillets are a perfect sub-in for Brush Basa Nova.

The following is a technique that may be applied to any quantity of fish. Mustard and seasoning should be used in amounts to suit your palate.

Technique template: Brush, sprinkle, and pan sear. Delicious with avocado wedges. Michael promises a picture the next time he makes it!

Michael’s Brush Basa Nova 

Ingredients:

Brush Basa Nova fillet

Honey Mustard

Cajun Seasoning Mix

Optional: garlic powder

Michael’s Hot ‘n Sweet Chile Pork

We’ve all eaten Tex-Mex food, a style of eating that is not quite firmly in one cuisine or the other. Michael’s awesome take on pork is Tex-Asian cooking at its finest. Make a big pot and enjoy. (picture coming soon!)

The nutrition facts were created at Calorie Count!

Michael’s Hot ‘n Sweet Chile Pork 

Ingredients:

1-1/2 - 2 lbs. lean, trimmed pork chunks

1 packet of your favorite Taco seasoning (rec. Lawry's or Old El Paso)

1/2 yellow onion, peeled and coarsely chopped

1  med. clove garlic, minced

2 Tbsp. good olive oil

2- 3 cups good quality bottled red chili salsa (chunky is best; rec. Pace Chunky Medium or Hot)

2/3 cup of good peach jam

4 - 6 cups jasmine rice, cooked

salt and pepper to taste

a dash or two of cayenne pepper (optional, for real spice fans!)

Directions:

Begin cooking the rice per cooker instructions or your usual method.

Empty the contents of the taco seasoning packet into a large freezer bag.  Add the trimmed pork chunks, seal the bag and shake, to thoroughly coat the pork.  Set aside.

In a large nonstick skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sautee until the onion begins to look translucent.  Raise the heat level a bit, add the spice-coated pork.  Cook over medium heat for four to six minutes, until the pork is well browned on all sides.

Once the pork has browned, remove from heat and use a large spoon to remove as much of the pork fat as possible. 

Return the meat to the burner and add the salsa and peach jam, mixing thoroughly.  (Add salt and pepper to taste, and the cayenne, if desired.)  Cover the pan and simmer the meat/salsa mixture for five or ten minutes, stirring occasionally to prevent sticking.

Serve over hot rice.  Goes well with steamed or sauteed yellow squash or zucchini, carrots, green beans, or garden salad.

Serves six.

Michael’s Poached Zucchini Salad

This salad is delightful as a lunch main dish or side dish at your next grill out. The nutrition facts were designed by Calorie Count! Michael says he will send a pic of the complete dish soon!

Poached Zucchini Salad

Ingredients:

1 med. to large zucchini, cut into 1-inch chunks

6 - 8 med. fresh button mushrooms (caps and stems), cut into chunks

1/2 cup of sweet onion, very coarsely chopped

1 medium red tomato, cut into 6 or 8 wedges

1/2 tsp. garlic powder

2 Tbsp. chicken or beef bouillon

1/2 cup hot water

1 Tbsp. dried oregano leaf

3 or 4 dashes of salt-free, all-purpose herb seasoning

1 small bay leaf

1/2 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinaigrette dressing

fresh ground black pepper to taste

grated Parmesan/Romano cheese for garnish

Directions:

Dissolve the bouillon in the hot water.  Pour into a medium sized skillet or wok, and add onions, garlic powder, bay leaf and oil.  Bring the liquid just to a boil.  Add the zucchini chunks and cook until they begin to soften, about 4 minutes.  Raise the heat to keep a low boil going. 

Add the mushrooms, oregano, black pepper and herb seasoning, stirring to coat the mushrooms with liquid.  Cook for another 2 or 3 minutes, until the mushrooms are reducing and the zucchini chunks are tender.

Pour the entire mixture into a colander to drain the liquid.  Remove the bay leaf and quickly transfer the vegetables to a serving dish.  Add the fresh tomatoes and balsamic vinegar and toss.  Top with generous sprinkles of the grated cheese, and serve immediately.  Serves two generously

Serves 2 generously.

Michael’s Relatively Low Fat Guacamole

The nutrition facts for this delicious guacamole were designed using the great tools at Calorie Count!

Michael’s Relatively Low Fat Guacamole

Ingredients:

1 med. to large avocado, well ripened

1 tsp. Tony Chachere's salt substitute

1 tsp. garlic powder or 1 large clove, peeled and minced (to taste)

1/3 cup finely diced onions

1 - 2 Tbsp. bottled or canned NM green chili (you choose the heat level; recommend Hatch)

1/8 tsp. "all purpose" seasoning herbs (McCormick's, for example)

1/8 tsp. cumin

1/4 cup fresh tomato, seeded and finely chopped

dash of black pepper

1 tsp. lime juice + zest of one or two limes

3 oz. plain, no fat Greek yogurt (Fage recommended)

1 Tbsp. plain sweetened almond milk

Directions:

Split the avocado length-wise and remove the pit. Scoop the avocado out of the peel and place into a small mixing bowl.  Mash it up thoroughly with a fork. Add all the other ingredients and mix well, using the almond milk to bring the mixture to the desired thickness/consistency.

Cover the container and chill for at least a half hour.  If you are going to be keeping the guacamole longer, return the pit to the mixture; this will keep it from turning dark.  This recipe should be enough for two people or four light nibblers as an appetizer.

Serve with GREAT chips!

Michael's Green Chili Chicken Enchilada Casserole

Michael's Green Chili Chicken Enchilada Casserole

The nutrition facts were created at Calorie Count

2 cans low sodium cream of chicken soup

1 can Hatch medium hot green chili sauce

12 oz. chicken breast meat, cut into small chunks (tenders work well)

8 oz. ricotta cheese lite

8 oz plain Greek yogurt (or sour cream)

8 oz. mixed, shredded "Mexican-style" cheese

1/2 cup sweetened, unflavored almond milk

1 doz. fresh corn tortillas

1 bunch green onions

2 garlic cloves minced

4 - 5 hot green chilis, roasted, seeded and diced

1/4 tsp. black pepper

1 tsp. cumin

1 Tbsp. parsley flakes

1 Tbsp. dried oregano

Preheat oven to 350 degrees.

In a large bowl, combine ricotta, yogurt, finely-chopped green onions, garlic and mix well.  Set aside; works best if you refrigerate for about 15 minutes for the flavors to blend.

Combine the 2 cans of soup, 1 can green chili sauce, oregano, parsley, pepper and almond milk and whisk to mix well.

Spray a wok or deep frying pan with olive oil flavored Pam; add the chicken and brown completely over medium heat.  Set aside to cool.

Spray a 13 X 9 X 2 glass casserole with Pam.  Coat the bottom of the dish with a thin layer of the soup mixture.  Layer SIX of the tortillas in an overlapping pattern to pretty much cover the bottom of the dish.  Spoon 1/2 of the ricotta/yogurt mix over the tortillas and smooth into an even layer.  Sprinkle well and evenly with 1/2 the grated cheese.  Add the browned chicken and spread evenly.

Add another layer of the other six tortillas.  Add the rest of the soup/sauce mixture and spread evenly over the tortillas.  Add the final 1/2 of the ricotta/yogurt mixture and spread evenly.  Sprinkle the remaining grated cheese evenly over the top.

Place in the oven and cook for 45 minutes, or until the cheese begins to brown. Upon removing let the dish sit uncovered for about 10 minutes before serving.  Serves 8.  Or 6 really hongry people!

Michael's Cucumber Yogurt

This is a delightful garnish for lamb, beef, burgers or other sandwiches... or just eat it right out of the bowl!

Michael's Cucumber Yogurt
nutrition facts

Ingredients:

1 large cucumber
1 cup plain yogurt
1 pinch dill
1 T white wine vinegar
Optional: 1/2 t sugar or packet of Splenda

Directions:

Rinse and slice a few pieces of cucumber to serve as the garnish. Then peel and slice the cucumber in half. Remove seeds with melon baller - or just use an English or seedless cucumber.

Dice the cucumber and mix with the plain yogurt. Add a pinch of dill, a bit of chives, and/or a splash or two of white wine vinegar and stir.

Michael’s Theater Tour Shepherd’s Pie

About 200 years ago, I won a collegiate playwriting contest, for which the prize was $1,000.  My ex-wife and I used that money to go on a "Theater Tour" of London and environs ...during which glamorous visit I first tasted old-school Shepherd's Pie.  In those days, it wasn't as easy to find recipes, never mind popping online to find dozens of variations...so, when I got home, my ex and I came up with this recipe, which is in my opinion a very tasty replica of the Pub-style working man's Shepherd's Pie we had Over There.

The nutrition facts include the mashed potato recipe below and were created at Calorie Count! This dish will be easy to adjust downward for sodium and fat if you make a simple potato and buttermilk mash-up. Or just use a bit less butter and use your favorite salt substitute.

Michael’s Theater Tour Shepherd’s Pie

Ingredients:

3 Tbsp. extra-virgin olive oil

3 Tbsp. unsalted butter

1 medium onion, diced

3 medium carrots, peeled and sliced

1 rib celery, sliced

1/2 pound small crimini mushrooms, quartered

2 cloves garlic, minced

1 Tbsp. kosher salt, divided

3/4 tsp. dried oregano

1 tsp. brown sugar 

3 Tbsp. tomato paste

1 pound lean, trimmed beef, cut into 1” chunks

1 cup sifted all-purpose flour

1/2 cup Guinness Stout (or canned low sodium beef broth)

1/2 tsp. Worcestershire sauce

freshly ground black pepper

4 cups mashed potatoes, Michael’s recipe follows the directions for meat.

3/4 cup grated Cheddar and/or Stilton cheese

Directions:

Preheat oven to 375°.

Cut the well-trimmed beef into short strips, as you would for stroganoff.  Place the beef into a large, sealable plastic bag with the flour, 1/2 Tbsp. salt and black pepper.  Seal the bag and shake the beef until it is coated with the flour mixture.

Heat the olive oil and 1 Tbsp. butter in a large skillet over medium heat.  Place the floured meat in the skillet and brown on all sides.  Remove and set aside to drain.  (If using Guinness, add a splash to the hot skillet and scrape the skillet to loosen the meat residue before adding veggies!)  Add the onion, oregano, garlic, celery and carrots to the skillet and cook until vegetables begin to soften, about 6 minutes.  Add a bit more olive oil if necessary.  Stir in the tomato paste, brown sugar and mushrooms, cooking for about 8 more minutes, until mushrooms are soft and tomato paste has turned brick red.

Stir in the Guinness (or broth), the remaining salt, the Worcestershire, a bit more pepper, and the drained beef, stirring until the alcohol has cooked out of the liquid.  (Discard the remaining flour.)

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch border around the edge.  Sprinkle with the grated cheese, and dot with the remaining butter.  Bake until potatoes brown lightly and the juices bubble around the edge, about 40 minutes.  Let cool for 10 minutes before serving.

Mashed Potatoes

Ingredients:

1-1/2 lbs. Yukon gold potatoes, quartered (peels left on if desired)

2 tsp. kosher salt, plus more for seasoning

3/4 cup whole milk   

6 Tbsp. unsalted butter

2 Tbsp. chopped fresh flat-leaf parsley

freshly ground black pepper

Directions:

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt.  Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes.  At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan.  Toss the potatoes over medium heat until dry.  Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Michael's Savory Crab Meat Egg Scramble

This morning, Michael got up and did not just automatically reach for that box of cereal. Instead he put on his creative Chefing hat and got to work! The nutrition facts were made at Calorie Count. Enjoy.

Savory Crab Meat Egg Scramble

Ingredients:

3 or 4 eggs, beaten for scrambling (or equiv egg substitute)
1/2 cup surimi (faux crabmeat) chopped
1 Tbsp. fat free half-and-half
1 Tbsp. Dijonaisse mustard
1 thick slice onion, minced
1 tsp. dried parsley flakes
1 tsp. canola oil
1 spray round the pan with butter-flavored cooking spray
salt and pepper to taste

Directions:

In a mixing bowl, combine the egg, salt and pepper and half-and-half and blend well.

Add butter spray and oil to a nonstick fry pan.  Add minced onions to the pan and cook over medium heat until the onions become translucent.  

Add the beaten egg mixture.  As the eggs begin to cook, sprinkle them with the parsley flakes.  

Just as the eggs begin to firm up in the pan, stir in the Dijonaisse mustard, then add the chopped faux crabmeat and stir it in as the eggs finish cooking.

Serve with a side of sliced ripe strawberries or a fresh cut melon slice. 

 Makes two generous servings.

Michael's Enchilada Lasagna

A great fusion of Mexican, New Mexican, Italian, and American cookery! The nutrition facts were made at Calorie Count.

Enchilada Lasagna

Ingredients:

For sauce:

2 dried, hot chopped red chilies, stems and seeds removed

3 large garlic cloves, minced

2 1/2 tsp. chili powder

1 1/2 tsp. ground cumin

2 cups chicken broth

3 cups tomato sauce

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

For filling:

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breasts or thighs, cubed

1 1/2 cups diced onion

pinch kosher salt

1 large clove garlic, minced

1 tsp. dried oregano

nonstick cooking spray

The finishing touches:

12 (6-inch) corn tortillas

3 cups shredded queso fresco or Monterrey Jack

Directions:

Combine the chilies, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chilis are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat.  Sauté the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl.  Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes.  Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more.  Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray.  Place 1/2 cup of the sauce into the bottom of the dish.  Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish.  Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese.  Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top.  Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Delicious!

Michael’s Green Chili Meat Loaf

Wonderful flavors of New Mexico in this delicious loaf!

Hatch Chilis make the BEST enchilada sauce!

The nutrition facts are at Calorie Count!

Michael’s Green Chili Meat Loaf

Ingredients:

1 Tbsp. olive oil
1/2 medium yellow onion, diced (about 3/4 cup)
1 garlic clove, minced

1 medium green bell pepper, finely diced (about 1 cup)

1 bay leaf

2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)

2 tsp. chopped fresh thyme  (or 1 tsp. dried thyme)

1 lb. ground beef, lean

1 lb. ground turkey, lean

2 large eggs, lightly beaten

1/3 cup Ritz crackers, crushed

1/3 cup old fashioned oat meal

1 cup mild or medium green enchilada sauce (I recommend Hatch)

1 Tbsp. Worcestershire sauce

1 tsp. kosher salt

1 tsp. freshly ground black pepper

Directions:

Preheat the oven to 350°.  Line a baking sheet with foil.  Spray a 6 X 10 inch baking dish with Pam cooking spray.

Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic, and bay leaf until the onions are tender, about 3 minutes.  Add the bell pepper and cook until the pepper is tender. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the turkey and beef, eggs, crackers, oats, 1/2 cup of enchilada sauce, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the baking dish and form into a loaf on the baking sheet. Coat the meat loaf with the remaining 1/2 cup of enchilada sauce.

Bake for 1 - 1-1/2 hours, until the meat loaf is firm. Let sit for about 5 minutes before slicing. I suppose you could also try this with red bell pepper and red sauce.

Michael's Kitchen Sink Red Chile Chicken Stew

A nice spicy dish! If you are not fond of hot spices, cut back on the cayenne, use mild or medium enchilada sauce, and use a mild version of chile powder. If you are not afraid of the heat, use the hot stuff!

The nutrition facts (set to the high end of all ranges) can be found at Calorie Count!

Kitchen Sink Red Chile Chicken Stew

Ingredients:

1 - 2 lbs. boneless skinless chicken breasts, cubed

2 or 3 large baking potatoes, scrubbed and cubed but not peeled

1 medium large onion, chopped

2 or 3 cloves garlic, minced

2 or 3 large yellow squash, coarsely diced

2 Tbsp. olive oil

1 cup leftover corn bread

(1) 14-oz. cans of sweet corn, drained

(1) 16 oz. cans red enchilada sauce (strongly rec: Hatch medium hot)

(2) 16 oz. cans water

1  small can tomato paste

2 Tbsp. chicken bouillon powder

1 tsp. dried rosemary

1/2 tsp. dried celery seed

1/4 tsp. oregano powder

1/4 cup dried parsley leaves

1/2 tsp. fresh ground black pepper

1 tsp. onion salt

1 Tbsp. dried cilantro

1 tsp. cayenne pepper

1 Tbsp. NM red chile powder (you choose how hot)

Directions:

In a large stew pot, sweat the onion and garlic in the olive oil until the onion is just transparent.  Add the chile sauce and water.  Heat for several minutes, stirring occasionally.  Add the chicken and potatoes and bring back to a boil.

Add all the other ingredients except the yellow squash.  Cover and simmer for a half hour or so, or until the potatoes are just slightly undercooked, stirring the mix frequently to keep it from sticking.

A few minutes before serving or refrigerating, turn the heat down to low and add the diced squash.  Let the stew simmer on low for 10 or 15 more minutes to permit the squash to cook in the “leftover” heat.  Serve with warm tortillas!

Michael's Spaghetti or Lasagna Sauce

Michael says he won his bride with this awesome recipe. This recipe makes 16 – 20 large servings, so start with a large pot. The sauce freezes very well and makes an excellent quick dinner for working folk.  The first time you prepare a meal with the sauce, count the number of ladles you use and put an equal amount into freezer containers.  After the first meal, there are usually about 8 containers of three servings each for later use. Serve with whole grain pasta.

The surprisingly awesome nutrition facts are at Calorie Count.

Michael's Spaghetti/Lasagna Sauce

Ingredients: 

                       

1/4 cup good olive oil

1/4 stick of butter or margarine     

4 – 5 large garlic cloves, minced  

1 large onion (or 2 med.) chopped

4 small cans mushroom stems and pieces, drained

2  28-oz. cans crushed tomatoes 

5  6-oz. cans unsalted tomato sauce

2 12-oz cans tomato paste

1  6-oz. can water (use a tomato sauce can)

3/4 cup of good burgundy wine (never use “cooking” wine)

1/2 cup dried parsley flakes

1 Tbsp. granulated beef bouillon

1/4 cup dried oregano leaves                               

1 packed Tbsp. of brown sugar

3 Tbsp. dried basil                                                               

1/3 cup grated parmesan cheese            

1/2 tsp. garlic salt                                                    

1/2 tsp. fresh ground black pepper

2 tsp. salt

a pinch of cayenne pepper

1 tsp. ground celery seed

3 lbs. lean ground beef

1/2 tsp. each EXTRA pepper and garlic powder used when browning the beef

Directions:

Heat the olive oil and margarine or butter in the pot, and sweat the onion and garlic until transparent.  Add all tomato ingredients, water, mushrooms, and wine.  Stir until blended.  Add all the dry ingredients, including parmesan cheese, and blend.  Cover and set aside on low heat, gradually bringing to a slow boil.

In a separate pot, brown the ground beef with a bit of oil.  As it cooks, sprinkle in an EXTRA 1/2 tsp. of garlic powder and an EXTRA 1/2 tsp. of black pepper.  Once the meat is brown, DRAIN IT THOROUGHLY or the sauce will be oily.  Then add the drained meat to the sauce.

Cover the meat/sauce mixture and simmer for at least three hours, stirring occasionally to keep it from sticking to the bottom of the pot. Taste and adjust seasonings.

Notes:

Here are several things I do that are optional, but which I believe add to the flavor:

Before adding the mushrooms, take the time to mince one of the cans of stems and pieces.  This gives a uniform mushroom flavor to the sauce.

Sliced fresh mushrooms can improve the appearance of the sauce.  If you elect to use them, lightly sauté about 1/2 to 3/4 of a lb. with the onion and garlic, rather than adding them later on.

Just after draining the ground beef, return it briefly to the browning pot, add a generous splash of burgundy and mix for an additional minute or so before adding the beef to the sauce mixture.)

Michael's Heavenly Breakfast Smoothie

This is one of Michael's favorite smoothies!

The nutrition facts are at Calorie Count.

Do not allow your smoothie
to blend unattended! 

Michael's Heavenly Breakfast Smoothie

Ingredients:

3 small pear halves, canned; rinsed clean of syrup, etc.

3 pineapple rings, canned

6 small strawberries

¼ cup blueberries

3 oz. plain Greek yogurt

1-1/2 Tbsp. ground flaxseed

1 tsp. Stevia or Splenda

¼ cup skim milk

Directions:

If using frozen ingredients, thaw overnight before using. 

Blend all ingredients until smooth.  

Makes about 16 oz.

Variations:

Use fresh or frozen fruit.

Eliminate the sweetener or replace it with your favorite (adjust the calories as necessary).

Michael's Skillet Frittata with Spinach and Cheese

Michael's recipe makes a nice skillet sized frittata that is so fast, you can make it on the most hectic of evenings. The nutrition facts are at Calorie Count!

Frittata with Spinach and Cheese

Ingredients:

2 Tbsp. extra virgin olive oil
1 onion, finely chopped
6 large eggs, beaten
1 lb. spinach, stems removed, washed and blanched, squeezed dry and finely chopped
salt and black pepper, to taste
1/4 cup grated cacio (sheep’s milk cheese from Rome)
1/4 cup freshly grated Parmigiano-Reggiano

Directions:

Squeeze the spinach dry and finely chop.
In a 9-inch skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes.

In a mixing bowl, combine the eggs, spinach, salt and pepper, to taste. Add the cheeses and mix well to combine. Pour this mixture into the skillet and cook until the bottom has set, about 5 minutes.

Holding a flat lid over the skillet, turn the fritatta over onto the other side and slide back into the skillet. Cook 5 minutes more and serve immediately.

EASY! ..and very tasty.

Michael's Kahlua Yams

Michael's yams are not really made with yams. They are made with what Americans call yams - a "soft" sweet potato. Michael's decision to add Kahlua to the mixture was an absolutely fantastic way to get creative in cookery.

Kahlua Yams

The nutrition facts are at Calorie Count!

Ingredients:

4 yams
2 T butter
2 T dark brown sugar
1/4 cup Kahlua

Directions:

Roast (or you can boil) the yams and then mash with the other three ingredients. Place in a Pam sprayed casserole and bake at 375 F for about 20 minutes. 

Options:

If you can afford the calories, during the last few minutes of baking, you can either top with more brown sugar or some of those mini marshmallows.

If you're pressed for time or oven space, use good quality canned yams, WITH the liquid. Put all ingredients in a saucepan, boil until the liquid reduces by about half, and pour into a serving dish.

Simple and delicious!

Michael's Speckled Puppy Beans

Speckled puppies or speckled beans? Ok, make this great dish with speckled beans and pet the speckled puppy on that cute belly.

Speckled Puppy Beans

12 servings

1 lb. dried navy beans, sorted and rinsed
1 lb. dried black-eyed peas, sorted and rinsed
1-14 oz. can low sodium chicken stock
1-10.5 oz. can cream of celery soup
4 oz. good white wine
1/4 cup butter or margarine
2 cups diced Canadian bacon or smoked ham
2 cups white or gold potatoes, peeled and diced into 1/2” squares
1 bay leaf
1/2 tsp. fresh ground black pepper

1/4 tsp. cayenne pepper
1 tsp. ground thyme
1-1/2 tsp. dried rosemary leaves
1 cup chopped celery
1/3 cup finely grated carrots
1 cup chopped onion
2 tsp. brown sugar
2 or 3 garlic cloves, minced
2 or 3 dashes Worcestershire sauce
salt, to taste

Speckled Beans using smoked sausage instead of ham

Place sorted beans and peas into a large pot. Add chicken stock, wine, butter, and cover well with water. Bring to a boil, then reduce heat to warm. Add ground pepper, cayenne, thyme, rosemary, and bay leaf. Cover and let sit for an hour or so until beans begin to swell. Add water as necessary, but do NOT over-water.

When the beans and peas begin to soften, add all the other ingredients and bring to a simmer until the beans are tender. Serve with warm cornbread or on top of long grained brown rice.

Notes:

If you don't want to use the Canadian bacon, GOYA makes a ham-flavored bouillon that's quite good. Use two or three packets of that, about a tsp. each.