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Begin by trimming about 1/2 inch off each end and cutting the onion in 1/2 through the equator. Remove the outer paper like skin separate each half into 4 or 5 rings.

Mix the bread crumbs, ground almonds, parley, chives and cheese in a large bowl.

Begin the breading process by dredging each ring in flour, dip in the egg, coat with breading mixture, allow to set for at least 5 minutes before frying.

Deep fry at 350° until golden brown, turning an necessary.

The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Many items being deep-fried require only a depth of oil about one inch. Heat oil to desired temperature. Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

Yield: "24 each"

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Amish bread pudding

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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2 Cups Milk

1/4 Cup Butter

2 Each Eggs

1/2 Cup Sugar

1/4 Teaspoon Salt

1 Teaspoon Ground nutmeg

1 1/2 pounds Bread -- Torn into small pieces

1/2 Cup Raisin

Combined the milk and butter in a saucepan over medium heat stirring until butter is melted. Remove the pan from the heat and cool to room temperature.

Using a hand mixer and large bowl, or in a stand mixer, cream the eggs, sugar, salt and nutmeg together until light and fluffy.

Slowly add the milk mixture to the egg mixture.

Place the bread in a lightly greased 3 quart baking dish, sprinkle with the raisins, and pour the egg/milk mixture over all.

Bake at 350 ° for 50 minutes or until set.

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Amish oven fried chicken

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/3 Cup Vegetable oil

1/3 Cup Butter

1 Cup flour, all-purpose

1 Teaspoon Salt

2 Teaspoons Ground black pepper

2 Teaspoons Paprika

1 Teaspoon Garlic salt

1 Teaspoon marjoram

2 Each Chicken

Cut chicken into 8 pieces -- two legs; two thighs; cut each breast into two pieces for a total of 4 pieces

Preheat the oven to 350 °

In a small sauté pan, combine oil and butter and heat to melt.

In a bowl or large plastic bag, combine the flour, salt, black pepper, paprika, garlic salt and marjoram.

Dip or brush each piece of chicken in the oil/butter mix then coat with flour/spice mix

If using a conventional oven, bake at 350 ° for 20 minutes; increase the heat to 425 ° and cook for fifteen minutes more. If using convection oven, adjust the temperature to 325 °, and 400 ° respectively

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Apple dumplings

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic C -- American - Midwest/Plains

Desserts

Amount Measure Ingredient -- Preparation Method

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Pâte Brisée

8 each Granny Smith apple -- peel, core

2 each eggs

2 tablespoons water

16 tablespoons sugar

1 1/3 tablespoons ground cinnamon

Prepare dough, roll out 1/8" thick and cut into 6 squares about 5" square

Beat the eggs and water together to make egg wash.

Peel and core the apples and place one of the apples in center of each square.

Mix sugar and cinnamon together and spoon some into each hollow core of each apple.

Fold the dough up around the apples and brush the edges with the egg wash to seal.

Bake in preheated 350° oven for 25-30 minutes.

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Apple sauce

Recipe By : Chris Koch

Serving Size : 18

Categories : C -- American - mid Atlantic C -- American - Midwest/Plains

Sauces Sides

Amount Measure Ingredient -- Preparation Method

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6 pounds Braeburn apples -- peel, core and quarter

1 cup apple juice -- or cider

3/4 cup sugar

2 tablespoons lemon juice

1 each cinnamon stick

1 teaspoon ground ginger

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground mace

1/4 teaspoon ground cardamom

Use an apple variety that will lose its shape and texture when cooked such as the Braeburn, Crispin, Mutsu, Empire, Fuji, Jonathan, Rome or Winesap

Place all the ingredients in heavy pot. Slowly bring the pot to a boil, reduce to simmer and cover for 40 minutes, stirring occasionally.

Remove cinnamon stick, mash the apples to the desired consistency. Serve warm or chilled.

Yield: "9 cups"

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Apple-Cranberry Crisp

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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2 28 oz cans Apple pie filling

1/2 cup Dried Cranberries

1 Cup Flour, All-Purpose

1 Cup Brown Sugar

1/4 Cup Butter

1 Teaspoon Salt

1 teaspoon ground cinnamon

This can be made as individual desserts by using ceramic ramekins or family style using baking dish.

Preheat oven to 350°

In a bowl, combine apple filling and dried cranberries, transfer to baking dish(es)

In a separate bowl, combine the flour, sugar, salt and cinnamon. Cut in the butter and top filling with this mixture.

Bake for about 30 minutes or filling is bubbly and browns.

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Bacon wrapped turkey "Filet mignon"

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces turkey tenderloin -- or as many 3 oz portions as needed

8 strips bacon

2 tablespoons olive oil

Cut each tenderloin into 3 oz portions. Wrap each piece with bacon and secure with toothpick

Heat the oil in a skillet and cook pieces for 4 minutes on each side. Turn on edge to brown bacon

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Baked Flounder with lemon butter

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each flounder fillets -- 6 to 8 ounces each

4 tablespoons shallots -- minced

1/4 cup white wine

1/4 quart heavy cream

1/2 each lemons -- juiced

1/4 pound Butter -- softened

5/8 tablespoon flour

Salt -- to taste

white pepper -- to taste

Preheat the oven to 400°

In a sauté pan over medium high heat, add shallots and white wine. Bring to a boil and continue cooking until the volume has been reduced to the consistency of a syrup

Off the heat, add the heavy cream and lemon juice. Reduce the volume by half, reduce the heat to low.

Cube the butter and place in a shallow bowl. Sprinkle the flour over the butter and toss to coat the butter

Whisk or swirl the pan to incorporate the butter into the cream over low heat

Strain the sauce and season with salt and white pepper. Keep the sauce warm.

Grease a lipped baking sheet and place the fillets skin side downon the sheet. Season with salt and pepper and bake for about 8 minutes, remove from the oven.

Carefully transfer the fillets to plates, ladle 2 ounces of sauce over each.

Garnish with lemon slices, fresh parsley or dill

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Baked Stuffed Whole Rockfish (striped bass)

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 4-5 pound rockfish -- dressed

1 tablespoon lemon juice

Skipjack oyster dressing

4 tablespoons butter -- melted

Wash and dry fish thoroughly. Sprinkle inside the cavity with salt, pepper and lemon juice.

Place in shallow pan lined with foil. Stuff cavity with stuffing and press to close.

Brush the fish with melted butter and bake at 350° for 45-60 minutes.

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Batter for deep-frying vegetables

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Sides

Amount Measure Ingredient -- Preparation Method

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1 C Flour

3/4 Tsp Baking Powder

1/4 Tsp Salt

1 Cup Milk

Combine the dry ingredients in one bowl. Add the milk and whisk until smooth and about as thick a pudding.

Enough to coat about a pound of vegetables

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Breaded Chicken cutlets - reduced fat method

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces chicken breast, no skin, no bone, R-T-C -- 6 oz each

4 tablespoons flour

3 each egg whites -- whisked

1 tablespoon water

1 cup bread crumbs

Butterfly each chicken breast. Pieces of meat are sometimes butterflied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

Preheat oven to 425°. Spray a sheet tray with oil spray. Place the breaded chicken on the tray and spray with oil. Place in the hot oven and cook for 10 - 12 minutes.

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Breaded Chicken cutlets - traditional fried method

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces chicken breast, no skin, no bone, R-T-C -- 6 oz each

1 cup flour

2 each eggs -- whisked

2 cups bread crumbs, seasoned

1/4 cup olive oil

Pieces of meat are sometimes butter-flied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Heat the oil in a heavy skillet to 350° and fry the breasts about 4 minutes each side until browned and internal temperature of 165°

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Broiled Steaks a la Neil

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Beef

Amount Measure Ingredient -- Preparation Method

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4 each beef steak - your choice

kosher salt and fresh cracked black pepper

1 tablespoon fresh basil -- minced

1 clove garlic -- minced

4 tablespoons extra virgin olive oil

1 tablespoon fresh thyme -- minced

Sprinkle each side of the steaks with salt and pepper -- pat into meat.

Combine basil, garlic, oil, thyme in bowl. Mix well. Place steaks in bowl and turn to coat.

Preheat broiler. Place top rack so that food will be approximately 4 inches from the heat.

Transfer steaks to broiler pan. Most broiler pans have two pieces: a pan, and a rack that fits into the pan. When roasting or broiling, add a couple cups of water to the pan below the rack to assist in clean-up. When roasting, use liquid to make gravy.

Cooking time varies, but a rule of thumb, for a 1" thick steak, the approximate total cooking time is: rare - 7 minutes, Medium, 10 minutes, and Well, 15 minutes.

Plan to turn at least twice in cooking -- judge by surface color.

Use a thermometer and the internal temperature will be 120° for Rare, 130° for medium rare, 140° Medium, 150° for medium well and 160° for well. Federal recommendations are to cook beef steaks to 145° minimum temperature.

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Carrot cake with cream cheese icing

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - mid Atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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2 cups flour, all-purpose

2 teaspoons Ground cinnamon

1 teaspoon Baking powder

1/4 teaspoon Salt

5 ounces Butter

1 cup Sugar

3 each Large eggs

2/3 cup Milk

2 cups Carrots -- Grated

1/2 cup Chopped walnuts

For the icing

1/2 cup Soft butter

4 ounces Cream cheese -- Softened

1 teaspoon Vanilla extract

2 1/2 cups Powdered sugar

For the topping

1/4 cup Walnuts -- Toasted and chopped fine

2 tablespoons Light brown sugar

Preheat the oven to 350°. Butter and flour 2 - 9 in. cake pans. Place a disk of buttered and floured parchment paper in the bottom of the pan

Mix and sift the dry ingredients together

In a stand mixer with the whip attachment, cream the butter and the sugar together to light yellow and fluffy. Begin adding the eggs one at a time, adding the next after the previous egg is completely incorporated.

Beat in the flour mixture and the milk alternating each 1/3 of the time. Stir in the carrots and the nuts. Divide the batter among the pans to no more then half full

Bake for approximately 40 minutes, allow the cool for 20 minutes on wire racks

In the stand mixer blend the cream cheese and butter together until smooth. Beat in the vanilla, and then the sugar

Spread the frosting between teh layers and overall the cake, garnish with a topping of crushed walnuts and light brown sugar mix together

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Cauliflower soup with pan seared mushroom

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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3 Tablespoons Butter

3 Each Yellow onions -- Sliced thin

3 Pounds Cauliflower -- Chopped

4 Cups Chicken stock

3/4 Cup Heavy cream

4 Each Portobello mushroom -- Stem and gills removed

2 Tablespoons Extra virgin olive oil

Melt the butter in a heavy pan. Cook the onions for 5 minutes over medium heat

And the cauliflower and chicken stock and bring to a boil. Cover, reduce the heat to simmer for 30 minutes

Working in batches, purée the soup in a blender. Return the soup to the saucepan, stir in the cream and season with salt and pepper

Brush the mushrooms with olive oil, season with salt and pepper, and sear in a hot pan on both sides. Slice each into thin slices

Ladle soup into shallow bowls, garnish with sliced mushrooms

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Cheesy broccoli casserole

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Sides

Amount Measure Ingredient -- Preparation Method

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1 pound broccoli

1 can cheddar cheese soup

1/2 cup milk

1 cup Durkee cheese onion rings

Preheat the oven to 350° and bring a quart of water to a boil in a sauce pan

Cut the broccoli into small florets. Peel the stems and cut into 1/4 inch rounds. Place in boiling water and cook for 5 minutes, drain.

Return the pan to the heat and whisk together the soup and milk, add the broccoli and stir well. Stir in 2/3 of the cheesy onion rings and transfer to baking dish. Cover and bake for 30 minutes.

Uncover and top with remaining onion rings, bake for 5 minutes longer

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Chicken Caprese Roulades

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic C -- Italian

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each tomato -- sliced in 8 slices

4 each chicken breast half without skin

8 each fresh basil leaves

8 ounces fresh mozzarella -- cut into 2 oz sticks

1 cup bread crumbs

1/4 cup flour

2 each eggs -- beaten

oil for frying

Slice the tomato into 8 slices. Sprinkle with salt and place on paper towel to drain

Preheat the oven to 400°

Butterfly each breast. Pieces of meat are sometimes butterflied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped. If too thick pound to flatten to 1/4" thickness.

Position the breast with the "pointed" end away from you on the work surface. On the lower third of the breast, place two slices of tomato, top with two basil leaves and one piece of cheese.

Fold over the sides and roll up from the bottom.

Bread the roulades. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

In heavy skillet heat 1/2 inch deep oil to 350°

Fry the rolls on all side until browned, transfer to baking sheet. Finish in 400° for 10-12 minutes.

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Chicken Pesto pinwheels

Recipe By : Chris Koch

Serving Size : 60

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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2 chicken breast -- rough cut

1 1/2 bunches Basil, Fresh

1/8 cup Pine nuts

2 1/2 garlic cloves

1/8 cup Parmesan cheese

1/2 cup olive oil

salt and pepper

2 puff pastry sheets -- thawed

In a food processor, combine the chicken, salt and pepper, basil, garlic, pine nuts, and cheese and puree.

Roll the puff pastry out slightly; spread the chicken mixture onto the puff pastry. Roll up tightly and press slightly to remove any air pockets

Freeze the roll for 20 minutes, then slice in 1/4" rounds and transfer to a parchment covered sheet tray

Bake at 400° for 7-10 minutes or until golden brown. Serve warm

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Chicken Pesto Puffs

Recipe By : Chris Koch

Serving Size : 50

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 chicken breast -- rough cut

1 1/2 bunches Basil, Fresh

1/8 cup Pine nuts

2 1/2 garlic cloves

1/8 cup Parmesan cheese

1/2 cup olive oil

salt and pepper

1 puff pastry sheets -- thawed

In food processor combine the chicken, salt and pepper, basil, garlic, pine nuts, and cheese and puree.

Roll the pastry out slightly, spread the mixture onto the puff pastry. Tri-fold the puff pastry. Fold one side over to cover the middle and then fold over the other side. Press down to remove air pockets and roll out slightly to a 5 x 10".

Freeze for 20 minutes, cut into squares about 1" square and transfer to parchment covered sheet tray

Bake at 400° for 7-10 minutes

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Chicken sausage

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - mid Atlantic Charcuturie

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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5 tablespoons olive oil

15 ounces onion -- chopped fine

36 ounces chicken -- fat and scinew removed

12 ounces veal

1 1/4 teaspoons garlic -- minced

4 3/4 fluid ounces lard

3 tablespoons dried basil

9 fluid ounces ice water

1 1/4 teaspoons salt

1/4 teaspoon black pepper

In a skillet heat the oil over medium heat and cook the onions for 3 minutes without browning. Remove and cool

Grind chicken and veal with garlic, lard and basil, once through the large die and once through the small die

Add the cooled onions, water, mix well, chill

Poach a small amount of the mixture and correct seasoning

Stuff into casings or use plastic wrap and foil. Begin by tearing a sheet of plastic wrap about 1 foot long and laying it on the work surface. Divide the mixture by 4 and place 1/4 of the mixture on the plastic and form into a long loaf shape in the middle of the sheet. From the long edge nearest you fold the plastic over the sausage and place your hands in the middle. With gentle pressure, pull toward both ends and smooth the mixture into a log then roll up tightly -- repeat as necessary to make a sausage shape. Fold the end over. Now tear a sheet of foil 4 to 6" longer than the plastic sausage. Roll the foil around the sausage and seal the ends by twisting the excess foil. Fold twisted ends onto the roll.

Bring a large pan of water to about 180° (less than a simmer) and poach to an internal temperature of 165° (approximately 30 minutes)

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Cranberry Chutney

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Sauces

Amount Measure Ingredient -- Preparation Method

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2 cups Dried Cranberries

1 tablespoon Vegetable Oil

4 tablespoons Fresh Ginger Root -- peel and mince

1/2 each Red Onion -- julienned

4 tablespoons Balsamic Vinegar

1/2 cup Brown Sugar

1 cup Orange Juice

2 cups Chicken Stock

1 each Bay Leaf

2 tablespoons Fresh Rosemary -- chopped

4 tablespoons Scallion -- slice thin

2 tablespoons Fresh Cilantro -- chopped

1/2 each Scotch Bonnet Peppers -- seeded and minced

NOTE: CAUTION>>>>>>>>>>CAUTION

This recipe calls for Scotch Bonnet Peppers. These peppers are EXTREMELY HOT. They may well be too hot for you to eat. To reduce the heat, substitute jalapeno. When working with peppers such as habañero, scotch bonnet, cayenne, Serrano and jalapeno, it is advisable for you to wear plastic gloves. Be careful not to touch any sensitive areas while wearing these gloves and dispose of the gloves carefully

Place the cranberries into a heat proof bowl, cover with boiling water and soak for 1 hour

In a heavy pan, heat the vegetable oil. Add the ginger and onions and continue to cook, stirring, until onions begin to brown

Add the vinegar, sugar and orange juice and reduce the volume to 1/2 by simmering the mixture

Add the stock, bay leaf, rosemary, scallions, cilantro and peppers, reduce the volume by 1/2 by simmering the mixture

Drain the cranberries and add the berries to the pan.

Stir to combine and cool

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Cream of Mushroom Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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3 ounces butter

1 pound button mushroom -- thinly sliced

2 tablespoons flour

5 cups chicken stock

1/2 cup heavy cream

1 cup fresh flat-leaf parsley

1 each scallion -- julienned

In a soup pot, melt the 1/2 the butter, add the mushrooms to the pan and cook for only 1 minute, remove to separate bowl with a slotted spoon and set aside. Leave any liquid in the pan.

Add the other 1/2 of butter, melt and stir in the flour to blend evenly

Whisk in the stock, bring to just a boil, reduce to a simmer for 10 minutes, remove from heat

Add 3/4 of the mushrooms, stir to steep, cool slightly

In blender, purée the mix in batches, or use immersion blender

Return the soup to a clean pan, add the cream and season. Bring up to simmer over very low heat

Garnish with mushroom slices and julienne scallions

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Creamy Orzo with fresh corn and greens

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Starch

Amount Measure Ingredient -- Preparation Method

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3/4 cup orzo

2 tablespoons butter

1 clove garlic -- minced

4 cups greens -- collard, kale , mustard or turnip

2 cups fresh corn kernels

2/3 cup heavy cream

2 teaspoons fresh lemon juice

1/4 cup parmesan cheese -- grated

Cook the orzo until al dente. Drain

Remove the stems from the greens and chop the leaves roughly

Melt the butter in a sauté pan and cook the garlic for 1 minute without browning

Add the greens and corn and cook until the greens are wilted - about 3 minutes

Stir in the cream, lemon juice and then the cooked orzo

Stir in the cheese and serve immediately.

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Creamy Scallion Mushroom Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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3 ounces butter

2 pounds scallion -- approximately 5 bunches

2 tablespoons flour

5 cups chicken stock

1 pound button mushroom -- thinly sliced

1 cup fresh flat-leaf parsley

1/2 cup heavy cream

Rough chop all but ONE OF THE SCALLIONS. Julienne this one

In a soup pot, melt the butter, cook the scallions without browing, season with salt and pepper, and transfer to a bowl

Add the mushrooms to the pan and cook for only 1 minute, remove to separate bowl and set aside.

Return the scallions to the pan and stir in flour to blend evenly

Whisk in the stock, bring to boil, reduce to a simmer for 10 minutes, remove from heat

Add 3/4 of the mushrooms, stir to steep, cool slightly

In blender, purée the mix in batches, or use immersion blender

Return the soup to a clean pan, add the cream and season. Bring up to simmer over very low heat

Garnish with mushroom slices and julienne scallions

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Deviled crab

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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5 tablespoons butter

1/2 cup yellow onion -- minced

1/2 cup green bell pepper -- minced

1/2 cup celery -- minced

1 pound crab meat -- cleaned and flaked

6 tablespoons mayonnaise

4 each scallion -- green parts only, sliced finely

6 tablespoons fresh bread crumbs

1 teaspoon Worcestershire sauce

4 tablespoons fresh flat leaf parsley -- minced

4 tablespoons roasted red peppers -- minced

2 pinches cayenne

1/2 cup water

Preheat oven to 400°

In skillet, heat the butter and cook vegetables until softened.

Transfer to a mixing bowl and add the crabmeat, mayonnaise, scallions, fresh bread crumbs, Worcestershire sauce, parsley, roasted peppers and cayenne, mix well. The mixture should be very moist. Add as much water as necessary.

Fill crab shells or ramekins. Bake in upper third of the oven for 12 minutes or until an internal temperature of 145°.

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Drop dumplings

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - mid Atlantic Amount Measure Ingredient -- Preparation Method

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2/3 cup buttermilk

3 tablespoons butter

1 1/2 cups cake flour

1 tablespoon fresh flat leaf parsley -- minced

2 1/2 teaspoons baking powder

2 teaspoons kosher salt

In a small sauce pan, heat the buttermilk and butter until butter is melted

In a separate mixing bowl, whisk together the flour, parsley, baking powder and salt.

Stir the buttermilk/butter into the four mixture to form a soft wet dough

Drop tablespoon portions into simmer brother and cook covered for 15 minutes or until a tester comes out clean

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Fast Jack's Chicken

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each Chicken Breast -- butterflied

4 ounces sliced deli ham, smoked

4 ounces Swiss Cheese

8 ounces Asparagus -- trimmed to fit in each roll with only a little poking out of each end of the rolls.

1 1/2 tablespoons flour

1 1/2 tablespoons clarified butter

1 cup chicken stock

Preheat oven to 375°

Butterfly breast, season with salt and pepper. Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Lay the butterflied breast on the work surface with the pointy end pointing away from you. Place one ounce of ham and one ounce of cheese on each breast. Arrange 2 ounces of asparagus in the center.

Roll up, place on oiled pan, seam side down

Bake 30-45 minutes until internal temp 165°

While chicken is cooking make a Veloute sauce. Begin by making a blond roux by melting the the butter in a sauce pan. Add the flour all at once and stir over medium high heat for about 5 minutes, constantly. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in the stock, simmer for 30 minutes, thin with additional stock or water if it becomes too thick, adjust seasoning

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Fresh mint and rosemary sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic

Amount Measure Ingredient -- Preparation Method

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4 cups fresh mint leaves

1 tablespoon fresh rosemary leaves

2 tablespoons sugar

1/4 cup balsamic vinegar

Place the herbs and sugar in a food processor and minced finely. Transfer to a bowl

Heat the vinegar in a sauce pan or microwave and pour over the herb mix. Stir to combine

Use over lamb or venison

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Funnel cakes

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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2 each egg

2 cups milk

4 tablespoons sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

2 2/3 cups flour

powdered sugar for dusting

honey for drizzling

Fill a large skillet { at least 12" } with 2 inches of oil. Heat to 360°

Beat the eggs then whisk the eggs into the milk. Sift the dry ingredients together

Blend the wet into the dry and beat until smooth. When making batter, liquid needed will vary due to many factors, adjust liquid if too stiff. Should be very pourable

Place a finger over the tip of a funnel and add 1/2 cup of the batter to the funnel

Release the batter in a very thin stream swirling around to create a spider web effect

Fry for 2 minutes on each side, drain and cover with powdered sugar and or drizzle with honey

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German-Style Pork Chops 'n Red Cabbage

Recipe By : Chris Koch

Serving Size : 6 Preparation Time :0:15

Categories : C -- American - mid Atlantic C -- German

Entree, Pork

Amount Measure Ingredient -- Preparation Method

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2 teaspoons lard

6 each center loin pork chops -- cut 1/2-inch thick

1 teaspoon salt

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1/8 teaspoon pepper

2/3 cup water

2 slices bacon -- cut in 1-inch pieces

4 cups coarsely shredded red cabbage

1 cup onion -- julienned

1/2 cup water

1/4 cup vinegar

1/4 cup packed brown sugar

2 cups sliced pears

Melt the lard in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender.

Meanwhile, cook bacon in Dutch oven until crisp. Add the red cabbage and onions. Cook and stir occasionally over medium heat 5 minutes. Add the water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add the pears; bring to a boil. Serve pork chops on top of cabbage.

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Grilled Chicken Breasts

Recipe By : Chris Koch

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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1/2 cup Olive Oil

1/2 tablespoon Dried Thyme

1/2 teaspoon Kosher Salt

1/2 tablespoon Dried Rosemary

1 clove Garlic -- minced

4 each Whole Chicken Breast -- 4-6 oz each

in a mixing bowl, whisk together the oil, thyme, salt, rosemary and garlic.

Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Add the chicken breast to the bowl and turn to coat. Let sit for at least 1 hour, or cover with plastic and refrigerate overnight.

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Harrison Valley Stuffed Turkey Roll

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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20 ounces fresh spinach -- or sub frozen, thawed, squeeze dry

2 tablespoons butter

3/4 pound mushrooms -- sliced thin

1/2 cup green onion -- chopped

1 stalk celery -- diced

1/4 teaspoon kosher salt

2 each eggs -- beaten

1 cup bread crumbs

1/4 teaspoon granulated garlic

1 teaspoon dried parsley

1 teaspoon dried rosemary -- crushed fine

1 teaspoon ground sage

1 teaspoon dried thyme

1/4 teaspoon fresh ground black pepper

2 pounds turkey breast -- ground, or sub ground turkey

In a large skillet, add 1 cup of water and bring to boil. Add the spinach is batches and wilt. Transfer to strainer over bowl and allow to drain. Squeeze out excess liquid. Chop fine

Dry the skillet, melt the butter over medium heat and add the mushrooms, green onions, celery and salt. Cook, until tender, stirring.

Add the chopped spinach and heat through. Transfer back to the strainer and cool completely

In large bowl, combine eggs, bread crumbs, herbs; stir well to combine. Add the ground turkey and mix well.

Tear a large piece of aluminum foil -- about 18" long, place on work surface, shiny side down and so that it lays lengthwise in front of you (long side on top and bottom).

Spread turkey mixture evenly in a 12 x 9" rectangle on the foil. Spread spinach mixture on turkey to the edges and bottom -- leave 2" along top side.

Holding the long bottom side edges, fold 1/3 toward the middle, and pull back the foil to reveal top. Fold back the foil and make another third turn to the top to form a jelly roll. Reposition the roll in the center of the foil. Roll again from the bottom to completely cover roll. Fold over sides and place on baking sheet.

Bake in 350° for 60 minutes or until the internal temperature reaches 165°, remove and carefully remove foil, return to oven uncovered for 15 minutes, remove, rest for 10 minutes before slicing.

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Irish potatoes

Recipe By : Chris Koch

Serving Size : 40

Categories : C -- American - mid Atlantic C -- American - NE

Cookies and candy Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 Cups Grated coconut

1 1/2 Cups Powdered sugar

3 Tablespoons Heavy cream

1/2 Teaspoon Vanilla extract

1 Teaspoon Cocoa powder

2 Tablespoons Ground cinnamon

2 Tablespoons Powdered sugar

In a food processor combine coconut and sugar and process into very fine meal

Add the heavy cream and vanilla, pulse to mix well

Combined the cocoa, cinnamon and sugar in a separate bowl

Form the coconut mixture into small football shaped portions about 1 ounce each, and roll in the cocoa mixture

Place on a parchment paper lined baking sheet, cover and refrigerate.

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Italian hoagie

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic C -- Italian

Sandwiches

Amount Measure Ingredient -- Preparation Method

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4 each foot long hoagie rolls

1 pound cappocola

1 pound mortadella

1 pound genoa salami

1 pound porvolone

1 head iceberg lettuce -- shredded

2 each tomatoes -- sliced thinly

2 each roasted red pepper -- sliced in strips

2 ounces italian salad dressing

Split the rolls lengthwise and divide the ingredients among rolls. Drizzle with the Italian dressing.

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Just north of Lancaster Chicken and dumplings

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 3 pound Chicken -- in pieces

2 Each Carrots -- Large chunks

1 Rib Celery -- Large chunks

2 Each Yellow onions -- Chopped

6 Cups Water

3 Each Carrots -- Sliced diagonally

1 Rib Celery -- Sliced diagonally

2 1/4 Cups flour, all-purpose

Salt and pepper to taste

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. Turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Place your hand on the backbone of the bird and wiggle one of the legs. You can feel the points were the thighbone and the pelvis come together. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

In a stockpot, combine the chicken, large chunks of carrot and celery, half of chopped onions. Add the water, bring to a boil, reduce to a simmer for about 20 minutes.

Transfer the chicken into a plate to cool then remove the meat from the bones.

Strain the broth into a grease separator and discard the vegetables

In a stand mixer with a paddle attachment, combine the flour with 1 c. of the chicken broth. Add 2 tbsp. of chicken fat from the broth. When dough starts to form, changed to a dough hook and knead the dough for five minutes. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes

Roll the dough out to a quarter inch thick. Cut the dough into large pieces and transfer to a sheet of parchment paper. Cut the dough into 3 in. squares and then diagonally. Continue rolling and cutting dough until all the dough has been cut. Transfer the sheets to a baking sheet and freeze for at least four hours

In the stock pot combine 4 c. of the chicken broth with sliced carrots, celery and remaining onions, taste and adjust seasonings. Bring to a boil, cook for 7-8 minutes, add the cooked chicken, return to a boil, reduce to a simmer.

Separate the frozen dumplings and add them to the simmering broth a few at a time submerged in the broth. Bring the broth to a simmer and cook the dumplings until tender for about fifteen minutes. Serve

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Marinated Mushroom Salad Easy, quick and simple

Recipe By : Chris Koch Serving Size : 4

Categories : C -- American - mid Atlantic Salads

Amount Measure Ingredient -- Preparation Method

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1 Lb Button Mushrooms

1/2 C Roasted Red Peppers -- cut into thin strips

1 C Italian Salad Dressing

Mix everything together and chill

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Maryland Crab Cakes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 Slices Bread -- small pieces

3 Tbsp Milk

1 Ea Egg -- beaten

1 Tbsp Worcestershire Sauce

1 Tbsp Parsley -- chopped

1 Tbsp Baking Powder

1 Tbsp Old Bay Seasoning

1 Lb Lump Crabmeat -- cleaned

1 cup flour -- for dredging

1/4 cup clarified butter -- or more for frying

Mix milk and bread together to form a panada. This mixture with help to bind the crab together

Mix in all other except crab, blend well.

Add the crabmeat being careful not to destroy the lumps.

When crabs are processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Form into the mixture balls (1 - 2 oz for amuse bouchee, 4 oz entree). Form into cakes and cover and refrigerate for at least 1 hour.

Dredge the cakes in flour and fry until golden both sides in clarified butter

Sauce with beurre blanc or grapefruit sauce

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Maryland crab soup

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 1/4 each Carrots -- peeled and chopped

3/4 each Large white potato

3/4 each Yellow onion -- Diced

3/4 stalk Celery -- Diced

3/8 pound Green beans -- Cut into 1 in. pieces

3/4 cup Fresh corn kernels

3/4 cup lima beans

3/8 cup Green peas

3 tablespoons Worcestershire sauce

1 1/2 tablespoons Old bay seafood seasoning

1 1/8 tablespoons Dry mustard

3/4 pinch Crushed red pepper

6 cups water

28 ounces Whole peeled plum tomatoes

3/4 pound Jumbo lump crab meat

In a large soup pot, combine the carrots, potatoes, onions, celery, green beans, corn, lima beans, peas and seasonings with water

Add the tomatoes crushing them with your and add the juice from can. Bring to a boil over medium high heat a reduced to a simmer for 30 minutes

Clean the crabmeat. When crabs are commercially processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Add the crab meat to the soup and simmer for 45 minutes stirring often. Season with salt and pepper

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Maryland Oyster stew

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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6 tablespoons butter

1/2 cup celery -- diced

1/2 cup carrot -- diced

1 cup onions -- diced

4 tablespoons flour, all-purpose

1 quart milk

2 tablespoons fresh flat leaf parsley -- minced

1 pint shucked oysters

8 teaspoons dry sherry

Melt the butter in soup pot. Add the vegetables and cook over low heat until tender.

Increase the heat to medium high and stir in the flour. Continue stirring for 2 minutes, and then begin whisking in the milk. Continue whisking gently until almost t boiling and beginning to thicken.

Reduce the heat to low, and cook, stirring occasionally for 15 minutes.

Add the parsley and oysters and cook for 5 minutes longer.

Ladle into bowls and garnish with 1 tsp of sherry per bowl.

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Molten Chocolate Cakes With Mint Fudge Sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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4 1/2 ounces Bittersweet Chocolate -- chopped

2 ounces Unsweetened Chocolate -- chopped

1/3 cup Hot Water

1/4 cup Light Corn Syrup

3/4 teaspoon peppermint extract

5 ounces Bittersweet Chocolate -- chopped

5 fluid ounces Unsalted Butter

3 each Eggs

3 each Egg Yolk

1 1/2 cups Powdered Sugar

1/2 cup Flour

Create the sauce. Stir the chocolates in double boiler until melted. Add hot water, corn syrup and extract. Whisk until smooth. Remove and cool slightly

Preheat the oven to 450°. Butter as many 6oz soufflé dishes or ramekins as needed

Stir chocolate and butter in heavy sauce pan over low heat until melted. Cool slightly.

In bowl, whisk the eggs and yolks together. Whisk in the sugar, then the chocolate mixture and then flour

Pour into the buttered dishes. Bake until sides are set but center soft and runny 11-14 minutes

Run knife around edges, and invert onto plates, spoon sauce around. Garnish with the fresh mint

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Mushroom And Barley Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 pound Button Mushrooms

1/4 cup Butter

1 each Onion -- chopped

1 each Leek -- white and lite green

8 cups brown stock -- or chicken stock

1 pound Potato -- peel and dice

1 each Carrot -- diced

1/2 cup Barley

3 each Bay Leaf

Remove the stems from each of the mushrooms. Slice the mushroom caps and mince the stems

Melt the butter in a sauté pan and cook the stems, onions and leeks until tender

Add the stock, bring to a boil, and reduce to simmer for 30 minutes

Add the potatoes, carrot, barley and bay. Cover and simmer for 30 minutes

Uncover, add the mushroom slices, and simmer for 25 minutes. Season with salt and pepper.

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Mushrooms stuffed with Crab

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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18 large stuffing mushroom

1/3 cup olive oil

3/8 each white onions -- minced

1 pound crab meat -- cleaned

1 1/16 tablespoons parsley -- minced

1/4 cup bread crumbs

salt and pepper

Remove the stems from the mushrooms. Chop the stems in food processor

Heat the oil in a sauté pan and cook the mushroom stems until all of the liquid is evaporated

Add the onion and cook 2 minutes. Add the parsley and salt and pepper to taste. Remove from heat and transfer to a large mixing bowl.

Fold in breadcrumbs and crab meat

Wipe the pan clean, heat over high heat and coat the bottom with oil. Place the mushroom caps in the pan and brown the tops, remove the pan from the heat.

Divide the mixture and fill the mushroom caps with the filling

Bake at 400° for 10-12 minutes

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Oatmeal Craisin cookies

Recipe By : Chris Koch

Serving Size : 18

Categories : C -- American - mid Atlantic Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 cup flour, all-purpose

1/2 teaspoon Baking soda

1/2 teaspoon Baking powder

1/2 teaspoon Kosher salt

1/2 cup Unsalted butter -- Softened

1/2 cup Sugar

1/2 cup Dark brown sugar

1 each Eggs

1 teaspoon Vanilla extract

1 1/2 cups Rolled oats

3/4 cup craisins

Preheat the oven to 350°

In a large bowl, whisk together the flour, soda, powder, salt. Set aside

In a stand mixer with a paddle attachment, cream the butter and sugars. Add the eggs one at a time until combined, add the vanilla

Stir the flour mixture into the butter mixture, then add the oats and craisins

Line a baking sheet, scoop the balls of the cookie dough 2 in. apart onto the baking sheet, bake at 350° for eleven to thirteen minutes

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Oysters brie

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - mid Atlantic

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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24 each oysters -- in shell

4 ounces brie -- thin sliced to fit into oyster shell

2 2/3 tablespoons roasted red pepper -- minced

Preheat the oven to 450°

Shuck the oysters, discard the top shell, loosen and leave the oyster in deeper shell and arrange on baking sheet.

Lay a slice of brie over each oyster and sprinkle with peppers.

Bake for about 10 minutes or until cheese is melted and oysters have plumped.

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Oysters William

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - mid Atlantic

Amount Measure Ingredient -- Preparation Method

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12 each oysters

1 1/2 cups flour

6 tablespoons butter

3 tablespoons shallots -- minced

3/4 cup white wine

3 tablespoons parsley -- minced

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell. Remove the oysters from the shell, save the shells. Dredge the oysters in flour.

Sauté the oysters in butter until golden, set aside

Deglaze the pan with white wine, add parsley.

Place each oyster back in shells, spoon sauce over each, serve immediately

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PA Dutch style chicken and corn soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 Each Chicken, 4 - 6 pounds -- -

5 Cups Water

1 Each Onion -- Chopped

2 Tablespoons Parsley -- Chopped

1/2 Cup Celery -- Chopped

4 Each ears of corn -- husk, kernels removed

1 Cup flour, all-purpose

1 Each Eggs -- Beaten

1/4 Cup Milk

Break the chicken down into pieces. To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Place the chicken in a pot, barely cover with water, bring to a boil, reduce to a simmer for approximately 30 minutes. Transfer chicken to a plate to cool and strain the broth. Remove the skin and bones from the chicken and discard, dice the meat.

Return the broth to the pot, add the onions, celery and corn. Simmer until the vegetables are tender; about 10 minutes

In a small bowl, mix the flour with the egg and milk. Rub this mixture with a fork until it forms crumbles. These are called Rivels and are used to thicken the soup.

Add enough broth to the rivels to create a smooth paste and whisk the mixture into the soup, return cooked chicken into the pot and simmer for 20 minutes more covered.

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Peace maker

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 loaf Italian bread

8 slices bacon

1 pint shucked oysters

1/2 cup flour, all-purpose

2 medium tomatoes

1/2 cup sour cream

1 teaspoon horseradish

Slice the bread lengthwise and scoop out the soft middle making a shell

In a skillet, fry the bacon, remove and drain on paper lined plate.

Dredge the oysters in the flour and fry until browned, remove to bacon plate

Dredge the tomatoes and fry until browned

Place bacon in bread, add oysters and then tomatoes, close and slice into portions

Combine sour cream and horseradish and serve on side.

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Pennsylvania Dutch Pickled Egg And Beets

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Salads

Sides

Amount Measure Ingredient -- Preparation Method

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16 Oz beets -- fresh

1/2 C Sugar

1/2 C Cider Vinegar

6 Ea Peppercorns

6 Ea Whole Allspice

4 Each Hard cooked eggs, Peeled

1 Ea Onion -- slice thin

Remove the greens from the beets. Place the beets in a pan and cover with water, bring to a boil, reduce to simmer for about 45 minutes to 1 hour. Remove the beets, stain and reserve the cooking liquid and when cool enough to handle, peel and slice the beets

In the pot, combine the beet juice, sugar and spices in pan, cover and bring to a boil, remove

In a container, place the sliced beets, eggs and onions.

Cover with liquid, chill over-night

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Philly cheese ball

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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3 ounces pecans

24 ounces cream cheese

1 jar dried beef -- Chopped fine

1 tablespoon seasoning salt -- accent

1 tablespoon Worcestershire sauce

1 bunch scallions -- chopped

Place the pecans in the food processor and pulse to grind small, transfer to a bowl

In a food processor, add cream cheese, let run until loosened.

Add all other ingredients except pecans and pulse to combine.

Form into ball or log and roll in pecans to coat. Chill until firm.

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Philly Cheese steaks

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Sandwiches

Amount Measure Ingredient -- Preparation Method

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6 tablespoons soybean oil

1 each yellow onion

1 each green bell pepper

1 each red bell pepper

8 ounces mushrooms

1 jar Cheeze Whiz™

32 ounces beef eye of round -- or thin sliced ribeye

4 each hoagie roll

Heat cast iron skillet over medium high heat

Add enough oil to coat bottom of the pan, add onions and cook for 3 minutes. Add sliced peppers and cook for 3 minutes more, transfer to bowl and keep warm

Add a bit more oil and sauté mushrooms until limp, transfer to separate bowl

Place cheeze-whiz™ in double boiler to melt and loosen

Add a bit more oil to the pan and add the steak meat, cook, turning often until well done

Open roll, place a layer of meat in the roll, top with choice of onions and peppers, mushrooms, top with melted cheeze whiz™

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Philly stuffed mushrooms

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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24 large mushrooms

6 tablespoons butter

8 ounces Philly cream cheese

4 ounces blue cheese

2 tablespoons yellow onions -- minced

Remove the stems from the mushrooms and chop fine.

Melt the butter in a large skillet and cook the top of the mushroom caps for 3 minutes until lightly browned. Cook in batches if necessary and remove to baking dish.

In the same pan sauté the chopped stems and onions until limp, about 3 minutes. Remove from the heat and combine with cheese and mix together well.

Divide the filling into equal portions so you don't end up over or under filling each cap, and then preheat the broiler

Fill each of the caps with the mixture and broil until browned, about 3 minutes.

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Pickled Crab Apples

Recipe By : Chris Koch from the Victory Cookbook 1943

Serving Size : 1

Categories : C -- American - mid Atlantic Condiments

Sides

Amount Measure Ingredient -- Preparation Method

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4 Qt Crab Apples

2 C Vinegar

5 C Brown Sugar

1 Tbsp Whole Cloves

2 Sticks Cinnamon

1 Tbsp Whole Allspice

2 Slices Ginger Root -- julienned

Wash the crab apples and remove blossom end. DO NOT PARE

Combine the remaining ingredients in a sauce pan, bring to a boil, reduce the heat and simmer together for 20 minutes.

Add the apples and simmer, covered until tender ( begin checking after 15 minutes - a paring knife should slide into the apple easily). Remove the apples and reduce the cooking liquid to 1/4 the volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Cover apples with syrup.

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Poached Chicken W/Herb Mayo

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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2 each Egg Yolk

1/2 teaspoon Dijon Mustard

4 teaspoons Lemon Juice

1 1/2 cups Oil

4 tablespoons Fresh Tarragon -- chopped

2 cloves Garlic -- minced

4 tablespoons Fresh Parsley -- chopped

1 quart stock -- chicken or court bouillon

4 each Chicken Breast

Mayonnaise is an Emulsion sauce and is created when two different liquids are "attached" to each other - Oil and Vinegar or egg yolk and butter. The key is to combine the non-fat ingredients well and then slowly…very slowly whisking in the fat. If the fat is added too quickly the two liquids will separate again and this is known as "breaking". To insure the proper amount of oil is being added, dip a fork into the fat and allow the droplets to fall into the other ingredients while whisking. Once the emulsion begins to form, the fat can be added in a slow and stead stream.

Place the yolks in a mixing bowl, and whisk to pale yellow and thickened. Whisk in the mustard and lemon juice. Work in the oil then whisk in the tarragon, garlic and parsley. Cover and chill.

Bring the stock to 165-180°. Add the chicken breast and poach for 10 minutes or until an internal temperature of 165°

Remove the chicken and slice form end to end 6 times. Fan on plate, serve with herb mayonnaise

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Puréed cauliflower

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Sides

Amount Measure Ingredient -- Preparation Method

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1 head cauliflower

1 clove garlic -- minced or pressed

1/3 cup chicken broth -- more or less

2 ounces heavy cream

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 teaspoon light butter

Remove the outer leaves from the cauliflower and chop into small pieces.

Place in pot and just cover with water. Bring to boil, reduce to simmer for 10 minutes.

Strain and pass though a ricer or food mill into a large mixing bowl. OR place in mixing bowl and mash with potato masher.

In a small sauce pan, bring stock to boil, remove and stir in the cream and butter. Stir in the salt and pepper and pour over purée. Stir to mix well

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Roasted Tomato and Thyme Coulis

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Sauces

Amount Measure Ingredient -- Preparation Method

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1 pound tomatoes

2 tablespoons fresh thyme -- remove leaves from stem

2 tablespoons olive oil

Cut the tomatoes in half, remove the seeds and place in a mixing bowl

Add the thyme and olive oil, toss to coat

Place tomatoes cut side down in oven safe dish, pour liquid over top and roast in 400° oven for 20 minutes

Place roasted tomatoes in a food processor and purée until smooth, strain through chinois into clean pot

Simmer to reduce slightly and thicken

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Sausage Stuffed Mushrooms

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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24 Ea Large white Mushrooms -- large, perfect

8 Oz Italian Sausage -- sweet

2 Tsp Garlic -- minced

2 Tbsp Shallot -- minced

1 C Soft Bread Crumbs

1/4 C Parmesan Cheese

2 Tbsp Fresh Parsley -- minced

2 Tbsp Clarified Butter

1 Oz Fresh Parsley -- springs

1 Ea Plum Tomatoes -- rose

Wipe mushrooms clean, remove and chop stems.

Remove sausage from casings and sauté until browned in a heavy skillet. Remove the meat, drain and reserve fat

Add the mushroom stems and cook until wilted. Add the garlic and shallots, sauté a few minutes more.

Add the bread crumbs and sauté until golden, adding some sausage fat as needed to keep very moist.

Mix in sausage meat, cheese and parsley.

Using a tablespoon, stuff mix into mushroom caps.

Sauté the bottom of the mushroom for 1 minutes, transfer to a baking sheet

Bake at 400° until tender but still firm, about 7 minutes.

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Scrapple

Recipe By : Chris Koch

Serving Size : 14

Categories : Brunch/breakfast C -- American - mid Atlantic

Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 pound pork butt -- trim off fat, cube

2 quarts water

1 tablespoon salt

1/2 teaspoon dried sage

1/2 teaspoon dried marjoram

1 teaspoon fresh ground black pepper

1 cup yellow cornmeal

1 cup whole wheat flour

In a large pot, bring the pork and water to boil. Reduce to simmer and cook partially covered for 1 hour. Remove the pork and reserve the liquid.

Transfer the pork to a grinder or food processor and mince finely

Place 6 cups of the cooking liquid, pork, salt, and dried herbs in the pot. Whisk in the cornmeal and flour and bring to a boil. Reduce to a simmer and cook partially covered for 30 minutes, stir now and again.

Pour the mixture into a greased loaf pan 9x5", cool then cover with plastic. Refrigerate overnight.

Slice the loaf into 1/4" thick slices and fry in butter or drippings for 8-10 minutes, then turn and cook for 5-6 minutes longer.

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Skipjack oyster dressing

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Starch

Amount Measure Ingredient -- Preparation Method

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1/2 cup butter

2 stalks celery -- diced

1 medium yellow onion -- diced

1 teaspoon salt

1/2 teaspoon lemon pepper

1/8 teaspoon mace

1/8 teaspoon dried tarragon

1/8 teaspoon poultry seasoning

1/2 teaspoon lemon juice

1 pint shucked oysters

1/2 pound day old bread, sliced -- torn in small pieces

Melt the butter in a skillet. Add the celery and onions and cook until tender.

Add the spices, lemon juice and oysters and simmer for about 4 minutes.

Place the bread in a large mixing bowl, pour in oyster mixture and combine. Adjust moisture with water if desired

Preheat oven to 350°

Transfer the mixture to a baking dish, cover with foil and bake for 40 minutes.

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Smoked Tomato And Mushroom Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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5 Ea Tomatoes -- peel, halve seed

3 Tbsp Olive Oil

2 Ribs Celery -- chopped

1 Ea Onion -- chopped

1 Ea Leek -- white and lite green

1 Ea Shallot -- chopped

1 Clove Garlic -- chopped

12 Oz Shiitake Mushrooms

3/4 C White Wine

2 C Chicken Stock

1 Tbsp Lemon Juice

1 Tbsp Fresh Thyme

1 Ea Bay Leaf

1 Pinch Saffron

1/2 C Heavy Cream

Remove the stem core from each tomato. Slice in half across the middle and remove the seeds.

Smoke the tomatoes for 1 hour at 225°, remove and dice

Heat the oil in a soup pot and cook the celery, onion, leeks, shallots and garlic for about 5 minutes stirring every so often.

Remove the stems from the fresh mushrooms and save for stock. Set aside a nice mushroom cap for every planned serving. Slice the remaining mushrooms and add to soup pot , bring to boil

Add the wine, stir, add the stock, diced smoked tomatoes, lemon juice, thyme, bay and saffron, bring to a boil, reduce to a simmer for 30 minutes.

Remove the bay leaf and purée the soup in batches if necessary, and return to clean pot. Stir in the cream and heat through.

Sauté the reserved mushroom caps in butter and slice

Ladle the soup into bowls and garnish with slices of mushrooms

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Soft Pretzels

Recipe By : Chris Koch

Serving Size : 16

Categories : Baked Goods C -- American - mid Atlantic

Amount Measure Ingredient -- Preparation Method

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2 Cups Warm Tap Water -- 115 °

1 Teaspoon Molasses

1 Packet Active Dry Yeast

5 Cups Flour -- 4-5 cups

2 Tablespoons Rye Flour

1 Tablespoon Kosher Salt

3 Tablespoons Baking Soda

1/2 Cup Milk

In a glass-measuring cup, whisk the warm water, molasses and yeast. Let sit for 5 minutes and it should become foamy

In a large mixing bowl, combine the flours and salt. Stir the yeast mix into the bowl.

Turnout onto the work surface and knead for 10 minutes. Place in a bowl, cover and rise to double

Punch down, press into disc, cut into 16 pieces with bench knife, cover with a clean dry kitchen towel

Roll out one ball at a time into 24" length

Form "U" shape, take ends together and twist once, bring ends to loop end and press together

Place on greased tray, cover and proof for 15 minutes

Preheat oven to 450°. Place roasting pan of ice in bottom to create steam

In large pan, bring 10 cups of water and 3 TBL of baking soda to boil.

Add 2 or 3 pretzels to water and boil for 30 sec., flip and boil for 30 seconds more, return to greased trays

Brush with milk, sprinkle with salt, seeds or cheese

Bake one sheet at time in the center oven for approximately 20 minutes.

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Southern Maryland Perch

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 pounds perch fillet

1 1/2 teaspoons salt

1/4 teaspoon fresh ground black pepper

3 each mushroom -- sliced thin

1/2 cup yellow onions -- sliced thin

1/4 cup green bell pepper -- diced

2 tablespoons cream sherry

1 tablespoon flour, all-purpose

1 cup orange juice

1 teaspoon lemon zest

Preheat oven to 450°

Place fish in baking dish, season with salt and pepper

In a bowl, combine mushrooms, onions and peppers. Spread this mix over fish in dish

Dissolve the flour in the sherry. Bring the orange juice to almost a boil and quickly whisk in sherry mixture. Add zest and cook until thickened. Pour over fish and bake for about 8 minutes.

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Striped Bass Felix

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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Sauce

1 tablespoon butter

1/4 cup yellow onion -- diced

1 tablespoon flour, all-purpose

1 cup milk

1/2 teaspoon Italian herbs

4 ounces crab meat

8 ounces shrimp, cooked -- 31-40 count per pound

4 each striped bass fillets

1/2 cup flour, all-purpose

1/4 cup olive oil

1/2 cup dry white wine

Begin by preparing the sauce. Melt butter in sauce pan. Add onions and cook for 3 minutes over medium high heat. Increase heat to high. Stir in the flour and cook for 1 minute. Begin adding the milk and whisk until near boiling and thickened. Add herbs. Turn heat to lowest setting and simmer for 20 minutes.

Heat the olive oil in heavy skillet. Place the flour in a zip-lock bag. Add the fillets and toss to coat. Carefully place the fish in the skillet and cook about 10 minutes total ( turn fish after every 3 minutes or so). Remove the fish to a platter and keep warm.

Remove the skillet from the heat and add the wine. Return to the heat and whisk to combine the cooked flour and wine in skillet. Add to cream sauce.

Add the crab and shrimp to the sauce and heat through. Adjust for salt and pepper as desired

Plate the fish and ladle sauce with two shrimp per person.

Description:

"Pan fried striped bass in a creamy white wine, crab and shrimp sauce"

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Stuffed Flounder Imperial

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/2 pound crab meat

1/4 each red peppers -- diced

1/8 each white onions -- diced

1/4 cup mayonnaise

Salt and pepper -- to taste

1 each eggs

Worcestershire sauce -- to taste

Hot pepper sauce -- to taste

1/4 teaspoon dry mustard

4 each whole flounder -- fillet removed

Combine all ingredients except the flounder in a mixing bowl and mix well

Lay the bottom fillet on work surface, top with 2 oz imperial and cover with upper fillet. Transfer to greased sheet tray of large baking dish. Can also be prepared in individual gratin dishes and served oven to table.

Bake at 350° for 12 - 15 minutes

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Sweets and chunky apple butter

Recipe By : Chris Koch

Serving Size : 32

Categories : C -- American - mid Atlantic Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Granny Smith apples

2 Pounds McIntosh apples

1 Cup Apple cider

2 Cups Sugar

1/4 Cup Lemon juice

Core, peel and dice the apples, place in heavy saucepan and bring to a boil with the apple cider, sugar and lemon

Reduced to a simmer for a minimum of 30 minutes stirring often

Yield: "1 Quart"

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Tomato soup - basic

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 ounces butter

4 ounces onion

24 ounces tomato -- seeded and diced

1/2 cup rice

2 quarts chicken stock

In a heavy sauce pan, cook the onions until tender but not browned about for 3 minutes; add tomato cook stirring for 3 more minutes. Add the rice and stock, simmer for 30 minutes or until the rice is super soft - to the point of being mush.

Lift the solids into a food processor, purée, add the liquid and then strain into a cleaned pan, season with salt and white pepper

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Tricolor Roasted Peppers

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Condiments

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 each red bell pepper

1 each yellow bell pepper

1 each green bell pepper

1 each poblano peppers

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 1/2 tablespoons basil, fresh

1 tablespoon fresh lemon juice

1 clove garlic -- minced

Char all peppers and chilies. Place in large bowl and cover tightly with plastic wrap. Let peppers steam for 30 minutes.

Peel and seed. Cut into strips.

Mix all remaining ingredients in large bowl. Add peppers, season and toss.

Cover and rest at least 3 hours.

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US Senate Bean Soup

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - mid Atlantic Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried navy beans

1 tablespoon kosher salt

water to cover the beans

2 quarts water

1 1/2 pounds ham hocks

1 cup onion -- chopped

2 cloves garlic -- minced

1 cup celery -- chopped

2/3 cup potato flakes -- or 1 1/2 cup mashed potatoes

1/4 cup fresh flat-leaf parsley -- chopped

1/4 teaspoon salt

1 teaspoon fresh ground black pepper

1 teaspoon nutmeg

1 teaspoon dried oregano

1 teaspoon dried basil

1 each bay leaf

Wash and sort beans. Place the beans in a soup pot, cover with water, add salt and bring to a boil for 2 minutes. Remove from heat, cover and let rest for 1 hour. Drain after 1 hour

In separate pot, add water, beans and ham hocks. Bring to boil and reduce to simmer for 1 1/2 hours, remove hocks and remove meat from the hocks and set aside and reserve liquid.

Combine all ingredients together and bring to a boil, reduce to simmer for about 30 minutes.

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Whole wheat pancakes

Recipe By : Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- American - mid Atlantic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup flour, all purpose

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 each egg

1 cup buttermilk

1 tablespoon vegetable oil

2 tablespoons molasses

butter and syrup

In a large mixing bowl, whisk together the flours baking soda and salt

In a smaller bowl, beat the egg and whisk together with the buttermilk, oil and molasses

Stir the wet into the dry

Preheat griddle, oil and pour 1/4 of batter onto griddle. Cook until the bubbles just begin to pop and turn for 30 seconds longer.

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Wild Mushroom and sage ravioli

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - mid Atlantic Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds wild mushrooms -- mixed

2 tablespoons olive oil

1 teaspoon garlic -- minced

4 tablespoons shallots -- minced

1/2 cup brandy

1 cup dry sherry

1 cup dry white wine

1 cup chicken stock

1 bunch fresh sage -- chop 10 leaves, chiffonade 5 for garnish

1 teaspoon fresh thyme

2 cups ricotta cheese -- drained

Egg Pasta

4 cups chicken stock

2 cups heavy cream

Remove stems from mushrooms and set aside. Chop caps by pulsing a couple of time in the processor ( not too fine)

Sweat shallots in olive oil, add caps and garlic and cook for 5 minutes over high heat stirring

Flambé with brandy, deglaze with wine and sherry. Add first portion of chicken stock and reduce mixture to dry. Remove 1/4 of the mix and reserve

Stir in the herbs and cook for another minute. Remove to large bowl to cool briefly

Stir in the cheese, season with salt and pepper and chill completely

Make desired shape filled pasta, set aside

Bring chicken stock to boil, add mushroom stems and stems from the sage leaves, reduce to 1/2 and strain through fine chinois or cheese cloth

Add to pan and add cream, bring to steady simmer and cook ravioli 3-4 minutes

Serve 4-5 per, sauce and garnish with chiffonade sage

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