Recipes

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Makes a dozen
 

1 cup flour
1 cup cornmeal
2 lbs chicken
 

Heat frying oil to 350 F / 175 C.
Use thawed wings, drumsticks, cut up chicken breast or thigh meat for nuggets.
 

Mix flour and cornmeal together in a one gallon plastic bag or container.
Add the chicken and until completely coated.
 

Add to oil. About 7-10 minutes in the oil. Rule of thumb; once they float they are done. Golden brown.
 

Dunk in your favorite sauce.
 

Jasa’s Famous Wing Sauce
 

3 cups Franks Red Hot
1 bulb garlic
1 stick of butter
2-3 drops liquid smoke
 

over medium heat melt a stick of butter in a sauce pan. Take a bulb of garlic, smash it, clean it and mince and add to sauce pan. Or, add a fat table spoon of minced garlic from a jar. 1 or 2 minutes should be plenty. Add the Franks and a couple drops of smoke. Stir it and set it aside. Dunk the wings in the sauce. Serve hot.

Pasta Carbonara 

8 oz. Pancetta 

6 egg yolks
1 onion
2 cups of cream
1 box fettuccine
Parmesan, salt and pepper to taste 

An Italian classic. Boil off the pasta until al dente. Run under cold water and set aside. Do not use bacon believing you will save money instead of using pancetta. Small dice the pancetta and onions and add to medium heat. Once the pancetta and onions begin to turn a golden brown turn the temp down to low and add the pasta, egg yolks and cream. If you do not turn down the heat the cream and egg will begin to firm up like scrambled eggs. Plate. Pinch of salt and pepper and shave Parmesan on top.

1 Cup mayonnaise 

2 Grilled chicken breasts

2-3 Celery stalks stalks

1-2 tsp Curry

I use my sesame marinade on the chicken over night before I grill it. Simple; soy sauce, mirin and sesame oil. Once the chicken is grilled off let it cook down or use left overs. chop up the chicken and celery a little smaller than small diced. Stir in the mayonnaise  and curry. Serve on your favorite cracker.

1 lb. of ribeye or sirloin

2 Red peppers

10-12 mushroom caps 

1 Red Onion

1 pineapple

You can use my Asian Marinade with almost anything. I have used chicken, pork, squash, yellow peppers, asparagus, you name it. I like the ones I have listed above. Cut everything up into bite sized pieces. Put everything in the Asian Marinade overnight except the pineapple pieces. Skewer the pieces alternating items now using the pineapple too the following day.

Throw those babies on a hot grill and serve with a fat, dry, red wine! 

1 28 is. can whole peeled tomatoes

2 tomatoes

1/2 lime

1 garlic bulb

1 jalapeño pepper

1 shallot

1/4 cup fresh cilantro 

salt and paper to taste

This one is simple but effective. A big part of your salsa is consistency. Do you want a thin picante sauce or a chunky tomato salsa? This one allows you to choose. Boil some water and throw in the two tomatoes after you have made thin slices on the skins. This helps the skin remove after blanching. Put the tomatoes in cold water and peel off the skins. Throw all the remaining ingredients in a food processor and pulse until it becomes the consistency you like. You can adjust the heat by the amount of jalapeños. Serve with chips or put in container in the refrigerator. This is easy to pour over burritos, tacos, enchiladas, chimichangas or tortillas. 

3 eggs

2 cups of milk
1 cup of flour

1 teaspoon of salt

1 tablespoon of sugar

1 teaspoon of cinnamon

1 teaspoon of vanilla
1 stick of butter

Berries and Fresh Whipped Cream

Put all of these ingredients,  except the butter, in a mixer on medium high until all flour is incorporated into the batter. should be thinner in consistency when compared to American pancake batter. Use a small omelette pan with non stick surface. Butter the surface of the pan over medium heat well. Pour just enough batter into the pan to cover the bottom with about 1/8th of an inch in thickness. .
Move the batter around in the pan by taking it off the heat and moving the batter in the pan to even out the layer firming up. Set it back down on the heat. When you begin to see bubbles forming pick up an edge of the pancake to see if it is firm enough to flip. If it is you loosen the edges with a spatula. I use my fingers most of the time. It is kind of tricky in the beginning but you will get the hang of it. Serve rolled up with berry preserves and fresh whipped cream.