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Begin by making the vinaigrette. Whisk together the vinegar, cider, spices and honey. Slowly drizzle the oil in while whisking. Season with salt and pepper

Peel the lettuce leaves from the core, wash and dry each leaf. Arrange the leaves on the plates with the stem ends to the center.

Drain and dry apples slices. Arrange - alternating with the onion and fennel.

Drizzle the salad with the vinaigrette

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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

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

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

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

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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Baked Ham Cathleen

Recipe By : Chris Koch Chris Koch

Serving Size : 12

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

1 Ea Whole Ham -- smoked

1 C Water

1 C Honey

1/2 C Apple Butter -- can sub apple sauce

1 Tsp Crushed Red Pepper

1/2 C Pickled Watermelon Rind

1/2 C Dried Cranberries

Preheat the oven to 325°

Score the fat cap on the ham to form crosshatch pattern. Place the ham on a rack in a roasting pan, fat side up.

In a saucepan, combine the water, honey, apple butter, stir to blend.

Add the crushed peppers, dried cranberries and diced watermelon rind. Bring to boil, cover, remove from the heat and let rest for 10 minutes.

Pour 1/4 of the liquid over the ham, and place in a 325° oven

Bake the ham for 10-12 minutes per pound

Divide cooking time by 4, pour 1/4 of the remaining glaze over ham after each quarter of time.

Injected meats should be cooked to an internal temperature of 155°

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BBQ - Kansas City Apple cider barbecue sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Sauces

Amount Measure Ingredient -- Preparation Method

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

1 1/2 Cups catsup

2/3 Cup Apple cider

2 Tablespoons Worcestershire sauce

1 Tablespoon Molasses

1 Tablespoon Cider vinegar

1 Tablespoon Soy sauce

1 Tablespoon Brown sugar

1 Tablespoon Sugar

1 Teaspoon Cayenne pepper

1/2 Teaspoon Fresh ground black pepper

1/2 Teaspoon Celery seeds

1/2 Teaspoon Ground cinnamon

1 Pinch Ground clove

Place all the ingredients in a heavy non-reactive saucepan, bring to a boil, reduce to a simmer for 30 minutes

Let sauce cool completely, and transfer into a jar. Allow at least 24 hours for the flavors to develop

Yield:

"1 1/2 Cups"

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BBQ - Kansas City barbecue sauce

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sauces

Amount Measure Ingredient -- Preparation Method

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

1/4 teaspoon ground allspice

1/4 teaspoon Ground cinnamon

1/4 teaspoon Ground mace

1/4 teaspoon Fresh ground black pepper

1/2 teaspoon Curry powder

1/2 teaspoon Chili powder

1/2 teaspoon paprika

1/4 cup Distilled white vinegar

1/2 teaspoon Hot pepper sauce

1 cup Ketchup

1/3 cup Molasses

Sift all the dry spices together and place in stainless steel bowl

Stir in the vinegar, hot sauce, ketchup and molasses. Mix until very well combined.

Transfer to a non-reactive container and refrigerate for at least 24 hours

Yield:

"1 pint"

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BBQ - Rancher BBQ Sauce for Veal

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - Midwest/Plains Sauces

Amount Measure Ingredient -- Preparation Method

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

3/4 cup yellow onions -- diced

2 tablespoons garlic -- minced

1/4 cup olive oil

2 cups brewed coffee

2 cups orange juice

1 1/2 cups ale

1 3/4 cups canned diced tomatoes

1 1/4 cups ketchup

1 cup brown sugar, packed

3/4 cup molasses

1/2 cup honey

1/4 cup red wine vinegar

2 tablespoons dijon mustard

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons cayenne

salt and pepper -- to taste

Heat oil in heavy non-reactive pan. Add onions and garlic and cook until translucent

Add remaining ingredients, bring to boil.

Reduce to simmer, uncovered, and reduce to 1/3 of total volume, or until very thick.

Yield: "1 quart"

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Beer-Battered Onion Rings

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

10 ounces flour

2 teaspoons baking powder

2 teaspoons salt

1/4 teaspoon white pepper

1 egg

1 pint beer

flour, as needed for dredging

4 pounds onions -- whole

Sift the dry ingredients together.

Beat the egg in a separate bowl. Add the beer to the beaten egg.

Add the egg-and-beer mixture to the dry ingredients; mix until smooth.

Peel the onions and cut in 1/2-inch (2-centimeter) thick slices.

Break the slices into rings and dredge in flour.

Dip the rings in the batter a few at a time. Using the swimming method, deep-fry at 375ºF until done. Drain on absorbent paper, season with additional salt and white pepper and serve hot.

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Bigos

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains C -- Polish

Amount Measure Ingredient -- Preparation Method

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

1 Pound Pork ribs

1/2 Pound Fresh kielbasa -- Sliced into rounds

2 Pounds sauerkraut

1 Tablespoon Butter

1 Each Yellow onion -- Minced

2 Cloves Garlic -- Minced

2 Cups Roast duck -- Chopped

1 Pound Green cabbage leaf -- Shredded

1 Each Carrot -- Grated

1 Each Celery root -- Grated

1 Each Parsnip -- Grated

1/4 Teaspoon Ground nutmeg

1 Teaspoon dried marjoram

2 Each Bay leaves

1 Pinch ground allspice

In a large heavy pan, brown the pork ribs and transfer to a lipped sheet tray or large bowl

Add the kielbasa rounds to the pan and brown both sides, add to the rib tray

Sauté the onions and garlic. Add the shredded cabbage and sauté until limp

Add the pork ribs, and 4 c. of water. Bring to a boil, cover and reduce to a simmer for 20 minutes

Remove the bones from the pork, and shred the meat. To the pot add the duck, and vegetables. Add the seasonings, partially cover, reduce heat to the lowest setting, and simmer for three hours

Remove the bay leaves before serving

Description: "Polish hunters stew - popular at Christmas"

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Bison Stew

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

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

1/2 cup lard

2 pounds bison meat -- cubed

3 each white potato -- diced

3 each carrots -- diced

8 ounces tomatoes -- diced

12 ounces tomato sauce

1/2 cup water

Melt lard in large pot. Season the meat with salt and pepper and brown in lard, remove.

Add the onions and carrots and cook, stirring until tender and lightly browned.

Add the tomatoes and tomato sauce. Return the meat and any liquid to the pot and simmer covered for 1 hour.

Add the potatoes and water, simmer for 30 minutes more. Adjust seasoning.

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Broccoli And Cheese Sauce

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

2 heads Broccoli

2 cups Milk

2 tablespoons Butter

2 tablespoons Flour

12 ounces Cheddar Cheese

1/2 teaspoon Nutmeg

S/P

Blanch and refresh broccoli. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Reserve liquid in pan

In a separate sauce pan, make a white roux. 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.

Make white sauce by whisking in milk, cook for 10 minutes

Remove from the heat and stir in cheese and stir to blend, add nutmeg, season with salt and white pepper

Bring reserved blanching liquid to boil and re-heat broccoli, place in bowl, pour sauce over

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Brunch Casserole

Recipe By : Chris Koch Chris Koch

Serving Size : 12

Categories : Brunch/breakfast C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

2 pounds Breakfast Sausage

1 each Onion -- diced

8 each Eggs

2 1/2 cups Milk

2 teaspoons Dry Mustard

1/4 teaspoon Salt

1/8 teaspoon Pepper

1 cup Monterey Jack Cheese -- shredded

1 cup Cheddar Cheese, Shredded

7 slices white bread slices -- cubed

Brown the sausage in heavy skillet

Butter a 9 x 13" baking dish bottom and sides

Beat the eggs, add the milk, mustard and salt/pepper.

Add the cheeses and stir to combine

Place bread in the baking dish, top with sausage, pour egg mixture over all

Chill for at least 3 hours

Bake at 350° for one hour or until set.

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Buckeyes

Recipe By : Chris Koch

Serving Size : 30

Categories : C -- American - Midwest/Plains Cookies and candy

Amount Measure Ingredient -- Preparation Method

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

4 cups sifted powdered sugar

1 1/2 cups smooth peanut butter

8 tablespoons unsalted butter -- softened

1 teaspoon vanilla

1/2 teaspoon salt

12 ounces semisweet chocolate -- chips or shred bar

1 teaspoon vegetable shortening

In a large bowl, add sugar, peanut butter, butter, vanilla and salt. Using a wooden spoon beat the mixture to combine well. Line a tray with wax paper.

Divide the mix into equal portions and roll into balls. Place on lined tray and freeze for 20 minutes

Melt the chocolate and shortening over a double boiler or for 2 minutes in microwave. Line a tray with wax paper.

Insert a toothpick into a ball, and dip in chocolate about 3/4 of the way to leave a "bald" spot at the top, place on tray lined with wax paper. Slide toothpick out and repeat for all balls.

Freeze until firm, smooth over the holes at the top. Store in refrigerator for up to two weeks.

Yield:

"60 each"

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Caraway Potato Chowder

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- German

Soup/stock

Amount Measure Ingredient -- Preparation Method

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

1 cup chicken stock

2 each white potato -- peeled and diced

1/4 cup yellow onions -- chopped

1 1/4 cups milk

2 tablespoons flour, all-purpose

1 teaspoon caraway seed

1/8 teaspoon ground pepper

1/2 cup ham -- diced

4 ounces sauerkraut -- drained and rinsed

Place the stock in medium saucepan. Add the potatoes and onions and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes. Remove cover and slightly mash solids

In a small bowl, stir the milk and flour together. While stirring, add the mixture to the stock, add the caraway and pepper and continue to stir until thickened

Stir in the ham and sauerkraut and stir to heat through.

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Cheddar and Ale Soup

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

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

3 Tablespoons Chicken Stock

1 Cup Ale

1/2 Cup Onion -- minced

1/2 Cup Celery -- minced

1/2 Cup Carrot -- grated

2 Tablespoons Worcestershire Sauce

1 Teaspoon Hot Sauce

1 Teaspoon Paprika

1 Teaspoon Dry Mustard

6 Tablespoons Butter

1/2 Cup Flour

2 Cups Milk

1 Pound Sharp Cheddar Cheese -- shredded

Bring the stock, ale, vegetables, Worcestershire and hot sauces, paprika and mustard to a boil. Reduce the heat to a gentle simmer.

In another pan make a white roux. A roux is used to thicken liquids to make sauces or soups 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 milk and cook for 10 minutes. Remove from the heat and stir in the cheese.

Blend the cheese sauce into the soup base.

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Chicken dinner with mustard sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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

5 tablespoons Dijon mustard

1 1/2 tablespoons sugar

1 tablespoon lemon juice

1 3/4 cups water

4 each chicken breast half without skin

4 cups frozen mixed vegetables

1 cup couscous

2 cups water -- or use chicken stock or broth

1 teaspoon salt

In a skillet or sauté pan, stir together the mustard, sugar, lemon juice and 1/4 cup water. Bring to boil over high heat

Add the chicken to the sauce then reduce the heat to medium, cover and simmer for 5 minutes

Turn the chicken then add the vegetables and cook, uncovered for 5 minutes, taste and adjust seasoning

While chicken is cooking, bring the water or stock to a boil. Add the couscous, stir, cover and remove from heat for 5 minutes. Remove lid and fluff with fork

Serve chicken and vegetables over couscous

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Cincinnati Style 5 Way Chili

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Entree, Beef

Soup/stock

Amount Measure Ingredient -- Preparation Method

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

1/2 cup olive oil

2 pounds ground beef

4 medium yellow onion -- chopped

4 cloves garlic -- minced

2 cups ketchup

1 cup water

1 ounce unsweetened chocolate

2 tablespoons chili powder

2 teaspoons ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamon

1 teaspoon kosher salt

2 cups tomato juice

1 pound spaghetti

31 ounces cooked kidney beans

2 pounds shredded cheddar cheese

4 cups oyster crackers

Cincinnati style chili was developed by a Macedonian (Greek) and is actually a Mediterranean dish

In a soup pot, heat the oil. Add the meat, brown and crumble the meat fine. Add 1/2 of the onions and cook until onions are just tender. Drain excess fat.

Add the ketchup and water and bring to just a boil. Add all the chocolate and spices. Reduce to a simmer, cover and cook for 30 minutes stirring occasionally.

Add tomato juice and stir well. Let chili rest off heat while you cook the spaghetti

This style of chili is served in a number of "ways" Chili by itself is "1-way". Ladle over spaghetti and it is "2-way". Add cheese and it is "3-way". Add onions and it is "4-way". Add beans and it is "5-way"

Serve with oyster crackers on the side.

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Corn Pudding

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons flour

3/8 teaspoon salt

1/4 cup sugar

2 eggs

3/4 cup milk

6 ears corn -- kernels removed

3 ounces melted butter

2 ounces Shredded Sharp Cheese

Add the melted butter and vanilla.

Add corn. Add cheese

Pour into baking dish. Bake at 350° for 45 minutes or until set

Preheat oven to 350°

In a mixing bowl, combine flour, sugar and salt. Add eggs and milk and beat well.

Add fresh corn kernels, 1/2 of the shredded cheese, melted butter and stir to combine

Top with cheese and pour into baking dish. Bake at 350° for 45 minutes or until set

NOTES : 1 ear of corn equals 1/2 cup of kernels. Substitute frozen corn for fresh is not available.

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Corn Salad

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Salads

Amount Measure Ingredient -- Preparation Method

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

2 cups frozen corn -- thawed

2 each tomatoes -- chopped

1/2 cup bell pepper -- chopped

1/2 cup red onion -- chopped

1/2 cup cucumber -- chopped

-----SAUCE:-----

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons wine vinegar

1/2 teaspoon celery seed

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

1/2 tablespoon Chris's Spicy Seasoning For Vegetables

In a large mixing bowl, stir together the corn, tomatoes, bell peppers, onion and cucumber.

In a separate bowl, combine the sauce ingredients ns whisk to blend.

Pour the dressing mixture over the vegetables and stir to combine.

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Corn Dawgs

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

5 cups Cornmeal

5 cups Flour

2 tablespoons Baking Powder

2 teaspoons Salt

1/2 cup sugar

12 each Egg -- beaten

6 cups Milk

16 each pork hot dogs

16 each wooden skewer

1 btl mustard

1 btl ketchup

vegetable oil for deep frying

Place oil in deep pot and bring to 375°

In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar together.

In a separate bowl whisk together the eggs and milk. Stir into the cornmeal mixture until smooth

Slide each hot dog onto a wooden skewer and dry the surface of each dog very well or the batter won't stick.

Dip each dog into the batter and turn to coat.

Quickly add to the hot oil and cook, turning as needed to golden brown.

Yield:

"16 each"

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Country Corn Chowder

Recipe By : Chris Koch based on Bob Evan’s recipe

Serving Size : 8

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

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

1 pound country sausage

5 cups whole milk

30 ounces creamed corn

1 medium yellow onion -- diced

1 each red bell pepper -- seeded and diced

4 tablespoons flour, all-purpose

1/4 teaspoon garlic powder

1 each scallion -- sliced

Heat a heavy soup pot and add the sausage. Brown the meat and crumble, draining off excess fat. Add the onions and peppers and cook until vegetables are soft.

Add the flour and stir to coat the meat mix. Add the milk while stirring and bring to boil. Add the corn and garlic powder. Cook for 10 minutes and adjust seasoning with salt and pepper.

Garnish with scallions

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Dagwood sandwich

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sandwiches

Amount Measure Ingredient -- Preparation Method

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

16 slices white sandwich bread

16 each dill pickle slice

16 leaves green leaf lettuce

16 each tomato slices -- very thin

4 ounces bologna

4 slices red onion

4 ounces sliced turkey

4 ounces American cheese -- yellow

4 ounces salami slice

4 ounces ham

4 ounces Swiss cheese

16 tablespoons mayonnaise

4 large green olive

Place the four slices of bread in a vertical row on the work surface

On the bottom slice, place lettuce leaf to cover; add two of tomatoes slices, top with bologna.

Spread the second slice of bread with a tablespoon of mayo and place over bologna.

Add the red onions, turkey, and American cheese. Cover with lettuce leaf.

Spread the third slice of bread with a tablespoon of mayo and place over lettuce.

Add the salami, ham, Swiss cheese, 2 tomato slices and lettuce.

Spread the top slice of bread with a tablespoon of mayo and place over lettuce.

Spear olive with toothpick and secure sandwich

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Deep Dish Chicago Style Pizza

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sandwiches

Amount Measure Ingredient -- Preparation Method

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

2 packages yeast

2 cups warm water

1/2 cup olive oil

1/2 cup cornmeal

5 1/2 cups flour, all-purpose

1/2 pound slice mozzarella

2 cups Italian style whole canned tomatoes -- drained and squished

1 teaspoon dried basil

1 teaspoon dried oregano

2 cloves garlic -- minced or pressed

3 tablespoons grated parmesan cheese

3 tablespoons olive oil

Combine the yeast and the water and let sit for 5 minutes to proof. Transfer the yeast mixture to a stand mixer with dough hook. Add the oil and start at medium speed. Add the cornmeal and 1/2 of the flour. Let run for 10 minutes then work in the remaining flour. Continue to run for 7 minutes more.

Oil a large bowl, transfer the dough to the bowl and turn to coat. Cover with a clean kitchen towel and let stand in warm place until doubled. Punch down, cover and let rise again for 1 hour.

Preheat the oven to 475°

Oil a 9 or 10" deep pizza pan and press the dough into the bottom and up the sides at least 1/2 inch up the side

Arrange the sliced cheese in the bottom, top with tomatoes, basil, oregano, salt and pepper and then grated cheese. Drizzle with oil. Bake for 35-40 minutes or until golden and bubbly

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Deviled Cauliflower

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

1 head Cauliflower

2 2/3 fluid ounces Dijon Mustard

1/2 cup Mayonnaise

3/4 cup Soft Bread Crumbs

1/8 cup Melted Butter

1/2 cup Gruyere Cheese -- shredded

1/3 cup Heavy Cream

Blanch the cauliflower. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Bring a pot of salted water to boil. Place the cauliflower in boiling water for 5 minutes. Transfer to strainer to drain.

While the cauliflower cooks, combine the mustard, mayo and milk; blend well. Pour over cauliflower.

Place the cauliflower in a shallow baking pan; sprinkle with salt and pepper. Pour the mustard/mayo mixture over cauliflower and stir to coat.

Cover and bake at 350° for 20 minutes. Uncover. Mix bread crumbs, butter and cheese; sprinkle over cauliflower and bake 20 minutes longer uncovered.

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Per Serving (excluding unknown items): 416 Calories; 42g Fat (86.9%

Ebelskiver

Recipe By : Chris Koch

Serving Size : 10

Categories : Brunch/breakfast C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

1 3/4 cups flour, all-purpose

3/4 teaspoon baking soda

1 teaspoon baking powder

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/2 each lemon -- zest

3 each egg yolk

1 1/3 cups buttermilk

3/4 cup ricotta cheese

5 each egg white

4 tablespoons unsalted butter

4 ounces cherry jam

1 cup powdered sugar

In a bowl, whisk the flour, soda, powder, sugar, salt and zest.

In another bowl, whisk the yolks. Whisk in the buttermilk and ricotta. Whisk this into the flour mix -- will be lumpy

In another bowl, use the electric mixer to neat the white to stiff -- fold into batter in turns

Coat each well of the puff pancake pan with butter. Place pan over medium heat until butter bubbles. Pour 1 tbl of batter in each well, add 1/2 tsp of cherry jam on top and top with 1 tbl of batter. Cook until bottoms are golden and crispy - 3-5 minutes. Use skewers to turn and cook for 3-5 minutes more

Dust with powdered sugar.

Description:

"Filled puffed pancakes"

This recipe requires a special pan. It can be ordered at

www.freshfinds.com

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Egg And Ham Strata

Recipe By : Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

1 1/3 cups Milk

4 each Eggs

2/3 teaspoon Dry Mustard

2/3 teaspoon Salt

8 slices Bread

1/2 cup Green Bell Pepper -- diced

1/2 cup Onion -- diced

2/3 cup Ham -- diced

1/2 cup Cheddar Cheese, Shredded

Butter a baking dish either 8 x 8 or 9 x 13

Whisk the eggs then combine with the milk, mustard and salt. In a separate bowl combine the onions, bell peppers and ham.

Dip the bread in egg mix, place a layer of bread in baking dish, top with 1/2 of diced onions and bell peppers and ham

Top with a row of bread, add remaining vegetables and ham

Pour the remaining egg mix over the top, cover with plastic wrap and chill overnight

Place in a 375° oven. Remove the plastic wrap and bake for 50 - 60 minutes or until set in a water bath. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Top with cheese and bake 5 minutes more

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Elephant ears

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - Midwest/Plains Desserts

Amount Measure Ingredient -- Preparation Method

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

1 1/4 oz package yeast

2 tablespoons sugar

1 cup warm water

2 each eggs -- beaten

4 cups flour

4 tablespoons sugar

Dusting

1 tablespoon ground cinnamon

6 tablespoons sugar

Mix yeast, a the first measure of the sugar and water. Proof for 10 minutes.

Combine the yeast mix, eggs, flour and first measure of sugar in stand mixer with dough hook and knead for 10 minutes after mix forms a ball.

Divide into portions (12 for every 4 cups of flour used), roll out into circles about 1/4 inch thick.

Heat 1 inch of oil in 12" skillet to 350°

Fry to light brown, turning once - surface will bubble. Remove drain, sprinkle with sugar/cinnamon dusting mix. Serve hot

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Fresh Kielbasa

Recipe By : Chris Koch

Serving Size : 21

Categories : C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

7 1/2 pounds pork butt

2 1/2 pounds lean beef

1/2 pound veal cubes

1/2 tablespoon garlic salt

1/2 teaspoon fresh ground black pepper

1 tablespoon salt

1 tablespoon mustard seed

10 cloves garlic

1/2 quart water

1/4 teaspoon paprika

pork casings

Grind all meat together using large hole die.

Mince or press the garlic and mix with the other seasonings. Add to the meat

Knead the water into the meat mixture slowly.

Rinse the pork casings in cold running water. Slide onto sausage stuffer and forcemeat into links

Prick the casings along the length and braise to cook through, or bake at 325° for 1 hour.

Yield: "10 1/2 pounds"

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Fried Ravioli

Recipe By : Chris Koch

Serving Size : 5

Categories : 1st Course C -- American - Midwest/Plains

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

Fresh Tomato Sauce

vegetable oil for frying

1 cup bread crumbs

1/4 cup grated parmesan cheese

1 tablespoon paprika

3 each eggs -- beaten

3 tablespoons milk

1 cup flour, all purpose

1 9 oz package frozen ravioli

Prepare the sauce per recipe.

Heat the oil in a large pot for deep frying. 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. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch 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.

Combine the bread crumbs, grated cheese and paprika in a resealable plastic bag. Place the flour in a bowl and whisk the eggs and milk together in another bow.

Dredge the frozen ravioli in the flour, then into the eggs and then into the bag of crumb mixture and coat completely. Place on rack over a tray and repeat to coat all. Chill for 15 minutes.

Fry in batches until golden - about 2-3 minutes per batch.

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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

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

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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Ginger scented tomato and cabbage soup with fresh mint

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

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

4 ounces pasta -- small size - tubitini, orzo, shells

1 tablespoon butter

2 cups yellow onion -- chopped small

2 cloves garlic -- minced

2 teaspoons ground ginger

1/2 cup carrot -- diced

2 cups plum tomato, diced

2 cups green cabbage leaf -- sliced thinly into bite size length

6 cups stock -- chicken or vegetable

15 each fresh mint leaves

salt and pepper to taste

Cook the pasta al dente and refresh in ice water to halt the cooking process. Set aside

Melt the butter and cook the onions and garlic until tender.

Stir in the ginger and carrots and cook for 5 minutes.

Add the tomatoes, cabbage and stock. Bring to boil, reduce to a simmer for 15 minutes

Add the pasta and mint and heat through. Adjust seasonings

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Glazed Carrots

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

2 pounds Carrots -- roll cut

4 tablespoons Butter

2/3 cup Honey

2/3 cup Orange Juice

Blanch and refresh the carrots. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the carrots in boiling water for 3 minutes. Carefully transfer to ice water and chill. Transfer to drain in strainer, on paper towels or clean kitchen towel.

Melt the butter in a saucepan, add the honey and OJ. Bring to a boil

Stir in the carrots and simmer for 5 minutes

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Green bean casserole

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

1 can cream of mushroom soup

1/2 cup milk

1 can green beans, canned

1/2 can Durkee™ onion rings

In a sauce pan, combine soup and milk, whisk to blend well. Bring to a boil, stir in the beans and 2/3 of the onion rings

Transfer to baking dish, cover and bake for 30 minutes at 350°

Remove cover, top with the remaining onion rings and bake for 5 minutes longer

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Grilled Chicken Breasts

Recipe By : Chris Koch

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

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

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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Ham and cheese tartlets

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - Midwest/Plains Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 package buttermilk biscuits

6 ounces cream cheese

1/2 cup French onion dip

1 tablespoon milk

1/4 teaspoon dry mustard

1/4 teaspoon orange zest

1/2 cup baked ham -- minced

1/4 teaspoon paprika

In a mixer, combine the cheese, dip, milk, mustard and zest. Stir in the ham

Preheat the oven to 375°

Divide each biscuit into third, roll into ball then flatten into a disk.

Place in small muffin tins to form a shell.

Spoon a scant tablespoon of the cheese/ham mixture into each. Sprinkle with paprika

Bake for 12-17 minutes or until golden brown.

Yield: "24 each"

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Horseradish - walnut sauce for beef

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sauces

Amount Measure Ingredient -- Preparation Method

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

1/4 cup Heavy cream

1/4 cup Sour cream

1/4 cup Mayonnaise

2 tablespoons Horse radish

3/4 teaspoon Fresh lemon juice

1/4 teaspoon Sugar

1/2 cup Walnuts -- Toasted, chopped

Whip heavy cream to stiff peaks

In a bowl combine the sour cream, mayonnaise, horseradish, lemon juice, and sugar. Blend well and add the toasted/chopped walnuts. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Fold heavy cream into sour cream mixture chill and serve

Yield: "1 cup"

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Indiana Sweet Corn Ice Cream

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - Midwest/Plains Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

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

6 Ea corn on cob -- remove kernels

2 C heavy cream

1/4 C sugar

2 C milk

2 Tbsp bourbon

9 Ea egg yokes

3/4 C brown sugar, packed

Shuck the corn. Remove the kernels and reserve the cobs. Cut or break the cobs into 1/2 or 1/3rd

In a heavy sauce pan, combine corn kernels, corn cobs, cream, sugar - simmer covered for 20 minutes

Remove the cobs. In a food processor, purée the corn mixture and strain. Press the solids to remove all the liquid and discard the solids

Return the liquid to the pan, add the milk and bourbon, bring to just boiling.

In a mixing bowl, whisk the brown sugar and yolks together then temper with hot corn mix. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the the remaining hot dairy.

Return to the pan and bring to 170°, strain and chill completely.

Make ice cream according to machine directions

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Kohlrabi slaw

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains C -- German

Salads

Amount Measure Ingredient -- Preparation Method

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

3 Tablespoons White wine

1 Tablespoon Paprika

1/2 Cup Olive oil

2 Teaspoons Fresh horseradish -- sub prepared horseradish

1/2 Teaspoon Sugar

2 Each kohlrabi -- Sliced thin

1 Each Carrot -- Shredded

Combine the first five gradients

Place the vegetables in a large non reactive bowl, add the dressing, and toss to combine

Cover with plastic wrap, and let marinate for at least one hour

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Lemon Shake-ups

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - Midwest/Plains Misc/snacks

Amount Measure Ingredient -- Preparation Method

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

6 cups sugar

2 gallons water

16 each lemons

Begin by creating a simple syrup. Combine the sugar and 1/2 of the water in a pot, bring to boil, dissolve sugar, remove from heat, cool. Chill

Halve the lemons. Juice the lemons into large container through a strainer to catch the seeds.

Add the syrup, and remaining water.

Fill glass with ice. Add two of the squeezed lemon halves and pour lemonade over. Shake to combine.

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Mini cheese cakes

Recipe By : Chris Koch

Serving Size : 18

Categories : C -- American - Midwest/Plains Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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

18 Each Vanilla wafers

18 Each Muffin cups

16 Ounces Cream cheese

1/2 Cup Sugar

1 Teaspoon Vanilla extract

2 Each Eggs

Place one vanilla wafer in each muffin cup in a muffin pan

This stand mixer beat the cream cheese, sugar and vanilla. Add one egg at a time and incorporate completely

Portion filling on top of each wafer, bake at 325° for approximately 25 minutes.

If desired, top each cooled cheesecake with a teaspoon of fruit preserves or fresh fruit of your choice

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Minnesota wild rice

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Starch

Amount Measure Ingredient -- Preparation Method

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

1 Cup Wild rice

2 1/2 Cups Water

1/2 Cup Chicken stock

1 Tablespoon Butter

2 Cups shiitake mushrooms -- Sliced

3/4 Cup Celery -- Chopped

3/4 Cuts Yellow onions -- Chopped

1/4 Cup Dry sherry

Rinse the rice three times, drain

Combine the rice, water and stock in a saucepan with a lid. Bring to a boil, cover, and simmer for one hour, drain

In a heavy skillet, melt the butter, sauté the mushrooms, celery and onions together

Add the sherry, pepper, rice, and cook until dry

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Mock Boar Stew

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

2 pounds Lean Pork

salt and pepper as needed

3/4 cup flour

Oil as needed

1 5/8 cups Pearl Onion

3/4 cup Carrots -- roll cut

3/8 cup Fresh Italian Parsley -- chopped

3/8 cup Celery -- diced

1 5/8 cloves Garlic -- minced

4 cups Chicken Stock

1 cup White Wine

1 small Bouquet Garni

1 cup Heavy Cream

3/8 tablespoon Lemon Juice

Season the pork with salt and pepper. Place the flour in a resealable plastic bag. Add the pork to the bag, coat the pork in flour, shake off excess.

Heat enough oil in a soup pot to coat the bottom and brown the pork in batches. Remove cooked pork to a mixing bowl and hold until all the pork is browned. Return all the pork to the pan.

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom. Add the other vegetables to the pot and garlic.

Add stock, wine and bouquet

Bring to boil reduce to simmer for 1 1/2 hour

Add the heavy cream and return to boil, season and sprinkle with lemon juice, stir

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Old Fashioned Strawberry Preserves

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Misc/snacks

Amount Measure Ingredient -- Preparation Method

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3 Pt strawberries -- cleaned

2 C sugar

Place the berries in a heavy non-reactive pan and mash coarsely.

Cook over medium heat for about 6 minutes.

Add the sugar and stir until dissolved.

Increase heat to boil, stir constantly for 20 minutes

Remove from heat, cool.

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Pork Chops And Sauerkraut

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Pressure Cooking

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons vegetable oil

4 Ea Pork Chops

16 ounces Sauerkraut -- drained

1 C White Wine -- sweet - Riesling

4 Sprigs Fresh Rosemary

Heat the oil in a skillet. Brown chops, remove, and degrease the pan

Add the sauerkraut, place chop on top, add sprig of rosemary to each pork chop

Pour in the wine

Cover and simmer for 30 minutes

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Pork Loin With Fall Fruit Stuffing

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

3 3/4 C Chicken Stock

1/2 C Dried Cherries

1/3 C Dried Apricot Halves -- diced

1/3 C Dried Apples -- diced

2 Tbsp Dried Currants

3 Tbsp Butter

1/2 C Shallot -- diced

1/2 C Fresh Bread Crumbs

3/4 Tsp Fresh Thyme

3/4 Tsp Fresh Sage

1 Tbsp Olive Oil

1 C White Wine

1/2 C Apricot Preserves

3 pounds pork loin, lean, boneless

Bring the stock to a boil, add the dried fruit, remove from the heat and steep for 20 minutes

Strain and press fruit to remove excess liquid, reserve the liquid

In a sauté pan, melt the butter; add the breadcrumbs and herbs and shallots stir to combine then add to fruit

Make tunnel from end to end, or butterfly the loin. Stuff in mixture. Tie every two inches along the length

Place the loin in roasting pan with a rack. Glaze the roast with the reserved liquid and roast at 325° for 15 minutes per lb or until an internal temperature of 165°

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Porkers In Blankets

Recipe By : Chris Koch Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

Pancakes

12 Ea Breakfast Sausage Links

1 1/2 Ea Oranges

1 C Strawberries

12 pounds maple syrup

Prepare pancakes per directions, need at least 1 cake for every link or 2 for each person

Place sausage on sheet tray, bake at 400° for 12-15 minutes

Place link on cake, roll up, place 2 on each plate

Garnish with orange slice, strawberry fan

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Potato Bacon Soufflés

Recipe By : Chris Koch

Serving Size : 6

Categories : Brunch/breakfast C -- American - Midwest/Plains

Starch

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons butter for ramekins

3 tablespoons butter

3 tablespoons Flour

1 cup Milk

5 each Eggs -- separated

1 teaspoon Kosher Salt

1/2 teaspoon Cayenne

1/4 teaspoon Ground Nutmeg

7 ounces Baked Potato -- peeled and crumbled

1 pound Bacon

1/2 cup Cheddar Cheese -- grated

3 tablespoons Fresh Chives -- chopped

Sauce

1 cup Heavy Cream

1/2 cup Cheddar Cheese

1 tablespoon Fresh Chives

These puffs are made in 4 oz ramekins. Begin by buttering the inside of the ramekin. If necessary, use a large muffin tin instead

Make white sauce. Begin by making a white roux. 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 milk and stir until thickened. Reduce the heat and cook for 10 minutes.

In a bowl, whisk egg yolks, season and temper with hot sauce. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot liquid or sauce into the eggs. Carefully and slowly, whisk in the the remaining hot liquid or sauce.

Cook bacon and dice. Combine with potatoes and fold into white sauce

Fold in cheese and chives.

Beat the egg whites to firm peaks, fold into mixture

Fill the ramekins or muffin tins with mixture, bake at 400° for 20 -25 minutes

Bring cream to almost a boil, reduce slightly and add cheese, reduce to nappe

Sauce the plate, place the soufflé on the sauce, garnish with chives

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Potato Salad

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - Midwest/Plains Starch

Amount Measure Ingredient -- Preparation Method

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

1 gallon water

1/4 cup white vinegar

3 pounds potatoes -- red or white, not russet

1/2 tablespoon salt

1/4 teaspoon fresh ground black pepper

3/8 cup onion -- minced

2 1/4 fluid ounces yellow Mustard

3/8 tablespoon paprika

3 each eggs, hard-boiled -- diced

3/8 cup chopped green pepper

1 cup celery -- diced

3/8 pint mayonnaise

Wash the potatoes and cut into 1/2" cubes. Place in a pot of water - add the salt and vinegar. The vinegar (acid) will keep the potatoes firm but tender. Bring to a boil, reduce to simmer for about 15 minutes. Pierce a cube with a paring knife. the tip should slip in effortlessly.

Drain the potatoes and place in a large mixing bowl. Add the salt, pepper, onion and mustard and marinate until cooled.

Add remainder of ingredients and mix carefully. (More mayonnaise may be added if wanted). Refrigerate well.

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Pressure cooker "Barbecued" Ribs

Recipe By : Chris Koch LS

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Pork

Pressure Cooking

Amount Measure Ingredient -- Preparation Method

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

5 Lb Spareribs -- cut in 3-4 rib piece

3 Tbsp Oil

2/3 C Cider Vinegar

1/4 C Soy Sauce

1/2 C Bourbon

1 C Water

1 C Catsup

1 Tbsp Dry Mustard

1/3 C Brown Sugar

1 Tbsp Garlic -- minced

1/2 Tsp Salt

3/4 Tsp Pepper

1 Ea Green Bell Pepper -- diced

1 Ea Onion -- chopped coarse

Brown ribs in pressure cooker 5 minutes on meat side, 2 minutes on other

Mix all the remaining ingredients in a bowl to create a sauce

Place the sauce in a pressure cooker, add the ribs, stir to coat ribs

Lock the lid, bring to pressure, reduce the heat to maintain pressure, cook for 12 minutes

Reduce pressure quickly, place ribs on platter, garnish. Serve sauce on the side.

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Reduced fat Deviled Cauliflower

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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

2 heads Cauliflower

1 teaspoon Cajun Seasoning -- optional

5 1/3 fluid ounces Dijon Mustard

1 cup light Mayonnaise

2/3 cup skim milk

1 1/2 cups Soft Bread Crumbs

1/3 cup light butter

1 cup Swiss cheese, low fat -- shredded

Blanch the cauliflower, transfer to baking dish, sprinkle with seasoning

Combine mustard, mayo. and milk; blend well. Pour over cauliflower.

Cover and bake at 350° for 20 minutes. Uncover. Mix breadcrumbs, butter and cheese; sprinkle over cauliflower and bake 20 minutes longer.

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Riverboat Biscuits And Sausage Gravy

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

2 pounds Pork Breakfast Sausage

4 tablespoons Butter

4 tablespoons Flour

2 cups Chicken Stock

2 cups Milk

Aunt Hattie's Biscuits

Brown and scramble sausage, remove, leave grease

Add butter, add flour, create a white roux. 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.

Gradually pour in milk and stock to create a medium sauce

Add cooked sausage, simmer while the biscuits bake

Bake biscuits per directions

Place two biscuits on plate, ladle gravy over top

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Sage dressing muffins

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Starch

Amount Measure Ingredient -- Preparation Method

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

8 6 oz ramekins -- or jumbo muffin tins

4 tablespoons butter

8 cups french bread -- cubed

3 each eggs

2 cups chicken stock

1/2 cup milk

3 tablespoons butter

1 cup yellow onion -- diced

1 cup celery -- diced

1/4 cup fresh flat leaf parsley -- minced

2 tablespoons fresh sage -- minced

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

Butter the ramekins or muffin tins

Preheat oven to 250°. Place bread cubes on baking sheet and place in oven for 1 hour to dry

In a mixing bowl, beat the eggs, whisk in the stock and milk.

Add the dry bread cubes and stir to combine

In skillet, melt the butter. Cook the onions and celery until tender. Stir in the herbs, salt and pepper.

Add to the bread cubes and stir to blend

Increase the oven temperature to 375°

Fill the ramekins or tins mounding and bake for 45-60 minutes. Cool slightly to handle then invert onto serving platter or plate.

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Sauerkraut Balls

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - Midwest/Plains C -- German

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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

6 tablespoons Butter

16 ounces Onion -- finely chopped

16 ounces ham -- finely chopped

16 ounces Corned Beef Brisket -- finely chopped

2 teaspoons Garlic -- minced

12 tablespoons Flour

2 each Egg

32 fluid ounces Sauerkraut -- drain and fine chop

1/4 teaspoon Worcestershire Sauce

2 tablespoons Fresh Parsley -- minced

8 fluid ounces Beef Stock

20 ounces bread crumbs -- finely chopped

1 quart soybean Oil -- for deep frying

Melt the butter in a heavy skillet and cook the onions until soft

Add the meats and garlic, stir to blend well

Add the flour and the eggs. Mix until well blended

Add the sauerkraut, Worcestershire, parsley and stock. Season. Cook until thick paste forms. Spread on sheet pan to cool

Divide into 1" ball portions, roll in bread crumbs. Deep fry

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Sausage And Peppers

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Pork

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

2 pounds Italian Sausage

1/2 pound Green Bell Pepper

1/2 pound Onions

1/16 cup Garlic -- minced

In a heavy skillet, heat the oil, place sausage in pan, brown both sides

Add 2-cup water to pan, bring to boil, cover and simmer for 20 minutes

In other pan, sauté onions until tender, add peppers and garlic, simmer, stirring for 10 minutes

Cut sausage into links, return to the skillet and top with peppers and onions

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Sloppy Joes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- American South

Entree, Beef Sandwiches

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 cup onion -- diced

1 tablespoon pepperoncini pepper -- minced

1 clove garlic -- minced

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon yellow mustard

1 1/4 pounds ground beef

1/2 cup ketchup

1 1/2 cups tomato puree

1 tablespoon cider vinegar

salt and pepper to taste

pickles of choice - dill or bread and butter

4 each hamburger buns

Heat the oil in a heavy skillet. Add the onion, peppers and spices and cook for 5 minutes until lightly browned. Stir in the mustard.

Add the beef and cook until browned breaking up any clumps with a spoon

While the beef cooks, in a mixing bowl, whisk together the ketchup, purée and vinegar.

Add the ketchup mixture to the beef and simmer for 10 minutes.

Open the buns and portion the meat mixture on each. Add the top bun portion and serve with pickles.

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Smoked ribs

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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

Dry Rub for Chicken or ribs

1 rack ribs

Rub ribs with dry rub as directed if desired.

If using charcoal, prepare coals to one side of grill. Place meat on opposite side of grill. If using multi-burner gas grill, use only one or two burners {probably on low} to maintain heat.

Place a 2" chunk of desired wood on sheet of aluminum foil. Fold up into loose packet and using a fork, punch several holes into top of packet. Place directly over coals.

Maintain heat at 225-250° for 3-4 hours. Add additional charcoal as needed. As a rule of thumb, the ribs are done when 1/2" or so of the ends of the bones are exposed. Meat should be at lease 145° internal temperature

Sauce of choice may now be added.

If desired, spread coals and finish the ribs over the hot coals

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Snicker Bar Pie

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- American - Midwest/Plains Desserts

Amount Measure Ingredient -- Preparation Method

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

Crust

1 1/2 Cups Grandma cracker crumbs

1 Tablespoon Sugar

6 Tablespoons Butter -- Melted

For The Fudge Layer

6 Tablespoons flour, all-purpose

1/2 Teaspoon Baking powder

1/8 Teaspoon Salt

1/2 Cup Butter

4 Ounces Semi sweet chocolate

1 Ounce Bakers chocolate

1/2 Cup Sugar

1 Each Large egg

1 Each Egg yolk

1 Teaspoon Vanilla extract

For The Caramel Layer

1 Cup Sugar

3 Tablespoons Water

3/4 Cup Heavy cream

1 Cup Peanuts

For The Cream Cheese Layer

10 Ounces Cream cheese

1/3 Cup Sugar

1 Each Large egg

1 Teaspoon Vanilla extract

For The Drizzle

2 Ounces Semi sweet chocolate

2 Tablespoons Heavy cream

Preheat the oven to 350°, butter a 9 in. pie pan

Combine the crust ingredients in a food processor until moist. Press into pie pan

Bake for approximately five minutes or until the crust is set. Remove and cool completely

Sift thef lour, baking powder and salt together and set aside

Melt the chocolate and butter together and cool slightly. Easiest way to do this is place in a microwave bowl and microwave for 2 minutes, stir until smooth.

In a stand mixer, cream the eggs and sugar together. When a recipe calls for creaming eggs and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment.. The purpose is to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product.

Add the vanilla and chocolate mixture to the creamed sugar and then gradually add the dry ingredients until blended

Pour the mixture into the shell and bake for 20 minutes.

Remove from the oven and cool

Prepare the caramel mixture and pour over the fudge layer. Cool completely

In the stand mixer, cream the cream cheese and sugar together until smooth {about 10 minutes at medium speed}, add the egg, egg yolk and vanilla extract, mix well.

Carefully spread the cream cheese layer over the caramel layer and bake for approximately fifteen minutes

To prepare the drizzle, bring the cream to almost a boil; pour over chocolate and stir until smooth.

Drizzle over the top of the pie and refrigerate until well chilled and set

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Spice cake with sticky coconut-pecan filling and glaze

Recipe By : Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - Midwest/Plains

Desserts

Amount Measure Ingredient -- Preparation Method

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

1 cup rolled oats

1 cup boiling water

1/4 cup buttermilk

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/2 cup butter -- room temperature

1 cup sugar

3/4 cup brown sugar

2 each eggs

1 teaspoon vanilla extract

1 1/2 cups flour, all purpose

1 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded coconut meat -- toasted

3/4 cup pecan halves

1 cup brown sugar

1/2 cup heavy cream

1/2 cup butter -- cubed

3 each egg yolks

1 pinch salt

1 tablespoon dark rum

1 teaspoon vanilla extract

Preheat the oven to 350° and prepare two 8" cake pans with oil spray. Place a sprayed disk of parchment paper in the bottom of each cake pan

In a mixing bowl, combine the oats, boiling water, buttermilk and spices and let stand for 15 minutes

In a stand mixer (or in a bowl with hand mixer) cream the butter and both sugars for about 3 minutes. Add the eggs and vanilla and mix well

In another bowl, whisk together the flour, soda and salt. Add to the creamed butter and mix to just combine. Add the oat mixture and stir to just combine.

Divide between the two pans and bake for 30 - 35 minutes or until tester comes out clean.

Cool on racks for 10 minutes then invert to remove them from the pans and peel off parchment. Let cool completely before adding the filliing/glaze

To prepare the filling/glaze toast the coconut on a baking sheet in a 350° for 10-12 minutes and the pecans for 15 minutes. Coarsely chop the pecans after toasting

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a sauce pan, bring the brown sugar, cream, butter to a boil. Remove from the heat and whisk in the egg yolks. Return to the heat and cook, stirring constantly until the mixture thickens - about 8 minutes. Remove from the heat and stir in the rum and vanilla. Cool until just warm to the touch and stir in the coconut and pecans.

Spread the top of one of the cake layers with the filling. Top with second layer and use the remaining filling to glaze the top.

To cut, use and electric knife or a long sharp slicer dipped in hot water and wiped clean between slices.

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State Fair Fries

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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4 pounds white chef's potato -- sliced in sticks

4 quarts vegetable oil

Malt vinegar

Preheat fryer to 375°

Do not peel potatoes. Wash, use mandolin to cut into batonnet. Place in large bowl, cover with water.

Drain a batch of potatoes, shake off excess water.

Fry the potatoes in batches in 375° oil. 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. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch 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.

Sprinkle with salt and vinegar

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Sunflower crusted trout

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains

Amount Measure Ingredient -- Preparation Method

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4 each fresh trout fillets

2 tablespoons sunflower seeds

2 tablespoons cornmeal

2 tablespoons flour

salt and pepper

1/4 cup oil

Rinse and pat fish dry.

In a food processor, grind the seeds to a fine meal. Combine with cornmeal and flour and mix well

Season the fish with salt and pepper and dredge in dry mixture

Heat the oil in a skillet and cook the fish about 3 - 5 minutes per side

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Swedish Meatballs In Creamy Dill Sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Veal

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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16 ounces Ground Veal

2/3 cup Bread Crumbs

2/3 cup Onion -- minced

2 each Egg -- white

4 teaspoons Oil

4 tablespoons Fresh Dill -- minced

2/3 cup Half And Half

1/2 cup Heavy Cream

Combine the veal, crumbs, onion and egg whites. Blend very well using hands

Fill a small bowl with water so you can wet hands while forming the meatballs. Form into 1/2 oz balls, place on lightly greased baking sheet and bake at 350° for about 20 minutes

Combine dairy products and dill. Stir until thickened over medium high heat

Add the cooked meatballs to the sauce and stir to coat.

Serve with cooked egg noodles, or with toothpicks as hors d' oeuvres

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Tomato And Cucumber Salad

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Salads

Amount Measure Ingredient -- Preparation Method

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1 Lb Tomatoes, 6X6

2 Ea Cucumber

1 C Italian Salad Dressing

Core tomatoes, cut into quarters and then into 8ths

Peel cucumbers, halve lengthwise and remove seeds. Slice in 1/2 moons 1/2 inch thick.

Place all in bowl and mix to combine

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Veal and Noodles

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Entree, Veal

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 Pound egg noodles

2 cans cream of celery soup

2 cans cream of mushroom soup

3 cups milk

1 pound cooked veal

1 cup grated parmesan cheese

Preheat oven to 350°

Cook noodles ¾ done - should be firm, drain

In saucepan, combine soups and milk, stir, bring to boil, remove from heat

Add cooked veal and stir to combine

Mix with noodles and pour into large baking dish. Cover with foil and bake for 25 minutes.

Remove foil, sprinkle top with cheese and bake uncovered for 15 minutes more

NOTES : This recipes calls for leftover veal. Raw veal may be used. Add the raw meat to the milk and soups when bring to boil. The soups can be replaced with fresh made béchamel to which sautéed celery, onions and mushrooms are added.

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Walnut and Apple tart

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- American - Midwest/Plains Desserts

Amount Measure Ingredient -- Preparation Method

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Pâte Brisée

6 ounces Black walnuts

4 ounces Butter

1/3 cup Sugar

3 each Eggs

1 ounce nocello or frangelica

3 Each Gala apples

3 tablespoons sugar

1 1/2 teaspoons Ground cinnamon

Prepared dough, place in tart pan, line with foil or parchment paper and add pie weights or dried beans. Blind bake at 375 ° for fifteen minutes, remove cover bake for fifteen minutes more

In food processor, add walnuts, pulse to grind fine

Add butter, sugar, eggs and liqueur, pulse to combine, transfer to cool tart shell, smooth surface with wet spatula

Peel and core apples. Using a mandolin, slice apples 1/8 in. thick circles, coat with cinnamon and sugar mixture

Arrange apples over filling, bake at 350 ° for approximately 25 minutes

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Wild Mushrooms And Cheese Soup

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 Tbsp Butter

10 Oz Wild Mushrooms

1 Bunch Scallions -- slice thin

2 Tbsp Flour, All-Purpose

2 C Chicken Stock

2 C Milk

1 1/2 C Sharp Cheddar Cheese -- shred fine

In a soup pot, melt the butter and cook onions and mushrooms for about 5 minutes

Stir in flour, cook for 2 minutes

Stir in stock and milk, simmer for 20 minutes

Add cheese, stir until melted, season

Garnish with parsley

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Wild rice salad with dried sour cherries

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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1/2 cup wild rice

5 cups chicken stock

4 slices bacon -- chopped

3/4 cup dried sour cherries

1 rib celery -- diced

1 each scallion -- trim and chop

1 tablespoon fresh flat-leaf parsley -- chopped

salt and fresh ground black pepper

Place rice in strainer and rinse well

Place stock in pot, add rice, partially cover and bring to boil. Reduce to a simmer and cook about 50 minutes until grains are swollen but not burst.

Drain and let rest for 10 minutes.

In skillet, cook bacon until crisp, transfer to rice with 2 TBL of drippings

Stir in all other ingredients and stir to combine. Serve at room temperature.

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