4 cups dried black beans -- rinsed
2 tablespoons cumin seed
2 tablespoons dried oregano -- mexican
1/2 cup olive oil
2 large onions -- chopped
1 1/2 cups green bell peppers -- finely diced
3 tablespoons minced garlic
4 1/2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
3 cups crushed tomatoes in puree
4 each fresh jalapeno peppers -- seeded and deveined, finely diced
1 large red bell pepper
6 ounces goat cheese -- crumbled
sour cream
warm flour tortillas
Place beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.
Drain beans and return to pot. Add enough cold water to cover by two
inches. Cover and bring to a boil. Reduce heat and simmer until beans are
tender but not mushy, about 2 hours. Add water as necessary.
Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup
of the cooking liquid.
Meanwhile, preheat the oven to 325 degrees.
Place cumin and oregano in small baking pan. Roast until fragrant, shaking
occasionally, about 10 minutes.
Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over
medium high heat for 3 minutes. Add cumin and oregano mixture, paprika,
cayenne, and salt. Cook until onions are soft, about 10 minutes.
Mix in tomatoes and jalapenos. Bring to a boil. Gently stir into the
beans. If necessary, thin with reserved liquid.
Char and peel the red bell pepper. Dice into 1/4" pieces.
Place 1 oz goat cheese in each bowl. Top with chili. Garnish with sour
cream and diced red bell pepper. Pass warm tortillas separately.
Recipe By Chef Bill Bailey
Copyright: 2002
Friday, March 16, 2012
Antipasto-On-A-Stick
8 slices cooked beef -- cut in 1" strips
16 pitted ripe olives
8 small cherry tomatoes
8 provolone cheese cubes
8 canned artichoke heart quarters -- drained
1/2 cup Italian salad dressing
2 cups bibb or romaine lettuce
Roll up beef strips pinwheel fashion. Alternately arrange beef pinwheels,
olives, tomatoes, cheese, artichoke hearts on eight 9" skewers. Place
kabobs in shallow container; pour dressing over kabobs and refrigerate
several hours or overnight. To serve, arrange on top of lettuce. Pour
remaining dressing over all.
Per Serving (excluding unknown items): 201 Calories; 16g Fat (70.0%
calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 570mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat
Recipe By: Chef Bill Bailey
Copyright: 2008
16 pitted ripe olives
8 small cherry tomatoes
8 provolone cheese cubes
8 canned artichoke heart quarters -- drained
1/2 cup Italian salad dressing
2 cups bibb or romaine lettuce
Roll up beef strips pinwheel fashion. Alternately arrange beef pinwheels,
olives, tomatoes, cheese, artichoke hearts on eight 9" skewers. Place
kabobs in shallow container; pour dressing over kabobs and refrigerate
several hours or overnight. To serve, arrange on top of lettuce. Pour
remaining dressing over all.
Per Serving (excluding unknown items): 201 Calories; 16g Fat (70.0%
calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 570mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat
Recipe By: Chef Bill Bailey
Copyright: 2008
Fresh Basil Pesto
cups fresh basil leaves, packed
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.
Recipe from CHEF BILL BAILEY
Copyright: 2010
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.
Recipe from CHEF BILL BAILEY
Copyright: 2010
Vegetable Lasagna
Use your favorite frozen mix vegetables if you want. I like grilling or roasting eggplant, peppers, onions, mushrooms, carrots, zucchini and yellow squash.
Serving Size : 40
24 each lasagna noodles
2 1/2 quarts Alfredo sauce
3 1/2 pounds mixed vegetables
1 1/2 pounds ricotta cheese
1 1/4 pounds provolone cheese -- shredded, reserve 1/2#
1 1/4 pounds mozzarella cheese -- shredded, reserve 1/2#
1 pound Parmesan cheese -- reserve 4 oz.
6 large eggs
1 tablespoon granulated garlic
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper
In a large bowl mix vegetables, 1 1/2 qts. Alfredo sauce, ricotta cheese,
1 1/2 # provolone/mozzarella mix, 12 oz. Parmesan cheese, eggs, and
seasonings. Blend well.
using vegetable spray, spray a 2" full hotel pan. start with a thin layer
of Alfredo sauce, followed by a layer of lasagna sheets.
Add 1/3 of the vegetable mixture and spread evenly, cover with lasagna
sheets.
Add another 1/3 of the vegetable mixture, spread evenly and top with
lasagna sheets.
Add the last of the vegetable mixture, spread evenly and top with lasagna
sheets.
Cover the pan with plastic food film and foil.
Bake in a 350 F. oven until the internal temperature reaches 160 degrees.
Remove the food film and foil, top with the reserved sauce and cheese and
bake until cheese is melted.
Cut into 20 portions VERY LARGE PORTIONS or 40 small portions.
Recipe By :Chef Bill Bailey
Source: www.playingwithknivesandfire.com
Copyright: 2003
Per Serving (excluding unknown items): 513 Calories; 26g Fat (44.9%
calories from fat); 24g Protein; 46g Carbohydrate; 3g Dietary Fiber; 107mg
Cholesterol; 922mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 3 1/2 Fat.
Serving Size : 40
24 each lasagna noodles
2 1/2 quarts Alfredo sauce
3 1/2 pounds mixed vegetables
1 1/2 pounds ricotta cheese
1 1/4 pounds provolone cheese -- shredded, reserve 1/2#
1 1/4 pounds mozzarella cheese -- shredded, reserve 1/2#
1 pound Parmesan cheese -- reserve 4 oz.
6 large eggs
1 tablespoon granulated garlic
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper
In a large bowl mix vegetables, 1 1/2 qts. Alfredo sauce, ricotta cheese,
1 1/2 # provolone/mozzarella mix, 12 oz. Parmesan cheese, eggs, and
seasonings. Blend well.
using vegetable spray, spray a 2" full hotel pan. start with a thin layer
of Alfredo sauce, followed by a layer of lasagna sheets.
Add 1/3 of the vegetable mixture and spread evenly, cover with lasagna
sheets.
Add another 1/3 of the vegetable mixture, spread evenly and top with
lasagna sheets.
Add the last of the vegetable mixture, spread evenly and top with lasagna
sheets.
Cover the pan with plastic food film and foil.
Bake in a 350 F. oven until the internal temperature reaches 160 degrees.
Remove the food film and foil, top with the reserved sauce and cheese and
bake until cheese is melted.
Cut into 20 portions VERY LARGE PORTIONS or 40 small portions.
Recipe By :Chef Bill Bailey
Source: www.playingwithknivesandfire.com
Copyright: 2003
Per Serving (excluding unknown items): 513 Calories; 26g Fat (44.9%
calories from fat); 24g Protein; 46g Carbohydrate; 3g Dietary Fiber; 107mg
Cholesterol; 922mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 3 1/2 Fat.
Mesquite Beef Skewers
1 pound top sirloin steak -- cut into chunks
1 12-ounce bottle Lawry's Mesquite Marinade with Lime Juice Wooden skewers
1 green bell pepper -- cored, seeded and cut into 1/2-inch pieces
1 red onion -- cut into chunks
16 mushroom caps
In resealable plastic bag, combine beef and 2/3 cup Marinade.
Seal andshake to coat.
Marinate in refrigerator for at least 30 minutes; discard used marinade.
On wooden skewers, thread beef, green pepper, red onion andmushrooms.
Grill or broil to desired doneness, turning once and basting often with additional Marinade.
Makes about 16 skewers
1 12-ounce bottle Lawry's Mesquite Marinade with Lime Juice Wooden skewers
1 green bell pepper -- cored, seeded and cut into 1/2-inch pieces
1 red onion -- cut into chunks
16 mushroom caps
In resealable plastic bag, combine beef and 2/3 cup Marinade.
Seal andshake to coat.
Marinate in refrigerator for at least 30 minutes; discard used marinade.
On wooden skewers, thread beef, green pepper, red onion andmushrooms.
Grill or broil to desired doneness, turning once and basting often with additional Marinade.
Makes about 16 skewers
Glazed Apricot Pork Kabobs
1 pound boneless pork loin -- cut into 1-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur
OR
4 tablespoons orange juice
2 tablespoons butter -- melted
Stir together all ingredients well; place in heavy plastic bag. Marinate
at least 30 minutes.
Thread pork onto 4 - 6 skewers (if using bamboo
skewers, soak in water for 30 minutes to prevent burning).
Grill over hot
coals 10-12 minutes, turning occasionally, basting often with the
marinade.
Per Serving (excluding unknown items): 372 Calories; 10g Fat (25.2%
calories from fat); 15g Protein; 50g Carbohydrate; 1g Dietary Fiber; 51mg
Cholesterol; 116mg Sodium. Exchanges: 2 Lean Meat; 1 Fat; 3 Other
Carbohydrates.
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur
OR
4 tablespoons orange juice
2 tablespoons butter -- melted
Stir together all ingredients well; place in heavy plastic bag. Marinate
at least 30 minutes.
Thread pork onto 4 - 6 skewers (if using bamboo
skewers, soak in water for 30 minutes to prevent burning).
Grill over hot
coals 10-12 minutes, turning occasionally, basting often with the
marinade.
Per Serving (excluding unknown items): 372 Calories; 10g Fat (25.2%
calories from fat); 15g Protein; 50g Carbohydrate; 1g Dietary Fiber; 51mg
Cholesterol; 116mg Sodium. Exchanges: 2 Lean Meat; 1 Fat; 3 Other
Carbohydrates.
Thursday, March 15, 2012
Arugula & Prosciutto Pizza
Recipe By: Chef Bill Bailey pizza dough -- see recipe*
all-purpose flour -- for dusting board
1 ounce extra virgin olive oil -- for brushing
1/2 medium red onion slices
3 1/2 ounces mozzarella cheese
2 ounces black curd olives
6 ounces arugula leaves
2 ounces extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper -- to taste
2 ounces prosciutto -- thinly sliced (not the green can kind)
1 ounce Parmesan cheese
Prepare a hot oven pizza-stone 450F.
Using a rolling pin or your hands, gently roll out or stretch the dough
into a 10-inch round. (SEE RECIPE)
Lightly dust a pizza peel with flour and lay the dough on top. Lightly
brush the dough with olive oil.
Scatter the onion over the dough and top with the mozzarella cheese,
leaving a 1/2-inch border.
Carefully slide the pizza onto the preheated pizza stone, bake until the
crust is golden brown, 10 to 12 minutes.
Using a pizza peel, transfer the pizza to a cutting board and cut into
slices.
In a bowl, toss together the arugula, olives, olive oil, vinegar, salt and pepper
and scatter evenly over the pizza.
Cut each slice of prosciutto in half lengthwise and drape over the
arugula.
Top with the Parmigiano-Reggiano cheese and serve immediately.
PIZZA DOUGH*
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1 1/2 teaspoons salt
1 package Rapid Rise Yeast
2 cups water
1/4 cup olive oil or vegetable oil
Combine 2 cups flour, salt and yeast in large bowl.
Heat water and olive
oil to 125º to 130ºF.
Add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally.
Beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough
additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes.
Cover; let rest 10 minutes (20 minutes for Active Dry Yeast).
Shape and bake according to selected recipe.
Source: www.playingwithknivesandfire.com"
Copyright: 2008
all-purpose flour -- for dusting board
1 ounce extra virgin olive oil -- for brushing
1/2 medium red onion slices
3 1/2 ounces mozzarella cheese
2 ounces black curd olives
6 ounces arugula leaves
2 ounces extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper -- to taste
2 ounces prosciutto -- thinly sliced (not the green can kind)
1 ounce Parmesan cheese
Prepare a hot oven pizza-stone 450F.
Using a rolling pin or your hands, gently roll out or stretch the dough
into a 10-inch round. (SEE RECIPE)
Lightly dust a pizza peel with flour and lay the dough on top. Lightly
brush the dough with olive oil.
Scatter the onion over the dough and top with the mozzarella cheese,
leaving a 1/2-inch border.
Carefully slide the pizza onto the preheated pizza stone, bake until the
crust is golden brown, 10 to 12 minutes.
Using a pizza peel, transfer the pizza to a cutting board and cut into
slices.
In a bowl, toss together the arugula, olives, olive oil, vinegar, salt and pepper
and scatter evenly over the pizza.
Cut each slice of prosciutto in half lengthwise and drape over the
arugula.
Top with the Parmigiano-Reggiano cheese and serve immediately.
PIZZA DOUGH*
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1 1/2 teaspoons salt
1 package Rapid Rise Yeast
2 cups water
1/4 cup olive oil or vegetable oil
Combine 2 cups flour, salt and yeast in large bowl.
Heat water and olive
oil to 125º to 130ºF.
Add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally.
Beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough
additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes.
Cover; let rest 10 minutes (20 minutes for Active Dry Yeast).
Shape and bake according to selected recipe.
Source: www.playingwithknivesandfire.com"
Copyright: 2008
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