POTATO SALADIngredients y y y y y y Boiled potatoes, peeled and cut into large chunks -- 2 pounds Red onion, thinly sliced -- 1/2 Mayonnaise -- 1 cup Red or white vinegar -- 2 tablespoons Salt -- 1 1/2 teaspoons Pepper -- 1/2 teaspoon Method 1. Add the potatoes to a large pot and cover with cold water. Bring to a boil over medium-high flame. Then reduce heat to low and simmer until cooked through and tender. Drain in a colander and let steam dry for about 5 minutes. 2. Place the potatoes and the remaining ingredients in a large bowl and stir together. Lightly mash the potatoes, leaving chunks. 3. Adjust seasoning and serve well chilled. 1 of 34(AMERICAN CUISINE) OYSTER ROCKEFELLER Ingredients y y y y y y y y y y Small oysters in their shell -- 24 Butter -- 6 tablespoons Onion, minced -- 1/2 cup Spinach, stems removed, finely chopped - 6 ounces, or about 3 cups Parsley, stems removed, finely chopped -- 1 bunch Breadcrumbs -- 1/2 cup Anise-flavored liqueur, like Pernod (optional) -- 2 teaspoons Salt and white pepper -- to season Rock salt -- for serving (about 2 pounds) Lemons, cut into wedges 4 Method 1. Use an oyster knife to open the oysters and remove them from their shells to a bowl. Reserve any oyster liquor and discard the top shells. Scrub, rinse and dry the bottom shells. 2. Heat the butter in a skillet over medium heat. Add the onions and saute until just translucent, 2 to 3 minutes. Add the spinach and parsley and saute for another 1 to 2 minutes. Stir in the breadcrumbs, optional anise liqueur, salt and white pepper. Add a little water if necessary to make a thick sauce. 3. Preheat oven to 450°F. Put a 1-inch layer of rock salt in an ovenproof serving platter or plate. Set the oyster shells into the rock salt and put a little of the reserved oyster liquor into each shell. Add an oyster to each shell, then top each oyster with 2 to 3 tablespoons of the spinach mixture, spreading it to the edge of the shell. 4. Set the oysters in the oven and cook for about 10 to 12 minutes, or until the edges of the oysters curl and the spinach mix is bubbling. Serve immediately with lemon wedges. 2 of 34(AMERICAN CUISINE) BUFFALO WINGS Ingredients y y y y y y y Chicken wings -- 2 pounds Butter or margarine -- 4 tablespoons Hot pepper sauce -- 5 tablespoons Salt and pepper -- to season Oil for deep frying Celery sticks -- about 12 Blue cheese dressing -- 1 cup Method 1. Cut off the wing tips and discard them or freeze them for stock. Cut the wings into two pieces at the joint. These are called drumettes and flats. 2. Place the butter, hot pepper sauce, salt and pepper in a saucepan and bring to a simmer, whisking the ingredients together. Remove from heat and set aside. 3. Heat the oil to 375°F in a large, deep pot or deep fryer. Deep fry the chicken wings in small batches until they are cooked through and crispy on the outside, around 4 to 5 minutes. Remove to a paper towel-lined baking pan and hold in a warm (200°F) oven while you deep fry the rest. 4. Pour the sauce into a large mixing bowl. Add the cooked chicken wings to the bowl and toss to coat with the sauce. Serve immediately with celery sticks and blue cheese dressing. 3 of 34(AMERICAN CUISINE) finely chopped -. then reduce heat to low and simmer for 4 to 5 minutes. Whisk in the chicken stock and beer. Adjust seasoning with salt and pepper and serve hot in bowls with croutons. stirring until it is melted and smooth.1 cup Pilsner beer -. 2. 3 to 4 minutes. 3. Sprinkle the flour over the top and cook for another 1 to 2 minutes.1 (12-ounce) bottle or can Milk or half-and-half -. 4 of 34(AMERICAN CUISINE) .1 cup Worcestershire sauce -.1/2 pound Salt and pepper -. finely chopped -.to taste Method 1.1/3 cup Chicken stock -.1 Flour -. Heat the butter in a large saucepan over medium flame. finely chopped -.2 stalks Carrot. or until the vegetables are cooked through and tender.4 tablespoons Onion. Add the onion. shredded -. 4. cheese-flavored crackers or popcorn to garnish.1 teaspoon Sharp Cheddar cheese. celery and carrots and saute until the onions are translucent and softened.2 teaspoons Dry mustard -.1 Celery. Take care not to overheat the soup after the cheese is added or it could curdle. bring to a boil. Remove from heat and slowly add the Cheddar cheese.WISCONSIN BEER CHEESE SOUP Ingredients y y y y y y y y y y y y y Butter -. Add the half-and-half. Worcestershire sauce and dry mustard and return to a simmer. Cut the chicken into 8 pieces. cooled. do not remove them. cut into 1/4-inch rounds 3 celery ribs. Bring to a boil over high heat. or frozen for up to 3 months. Add enough cold water to cover the ingredients by 2 inches. and bay leaf.CHICKEN NOODLE SOUP Ingredients: y y y y y y y y y y y y y 2 Tablespoons vegetable oil 2 medium onions. about 2 hours. skimming off the foam that rises to the surface. Let stand 5 minutes and degrease the soup. Heat the oil in a broth pot over medium heat. 2. If there are any pads of yellow fat in the tail area. about 10 minutes. thyme. Add the chicken to the pot and pour in the broth. uncovered. Add the onions. until softened. Remove and discard the parsley and thyme sprigs and bay leaf. (The soup can be prepared up to 3 days ahead. 4. until the chicken is very tender. Remove the chicken from the pot and set aside until cool enough to handle. and refrigerated. cut into 1/4-inch thick slices 1 (6. reserving the fat if you are making matzo balls. or as needed 4 sprigs of fresh parsley 3 springs of fresh thyme or 1/2 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper 2 cups egg noodles Chopped fresh parsley. covered. chopped 3 medium carrots. Add the parsley. Simmer.) 5 of 34(AMERICAN CUISINE) . 5. 3. Discard the chicken skin and bones and cut the meat into bite-size pieces. and celery and cook. carrots. Reduce the heat to low. Serve hot. about 10 minutes. Add the noodles and cook until done. for garnish Method 1.to 7-pound) chicken 2 quarts chicken broth or canned low-sodium broth 1 quart cold water. stirring often. Stir the meat back into the soup and season to taste with salt and pepper. slowly pour in the oil through top opening. 6 of 34(AMERICAN CUISINE) . Adjust seasoning of the emulsified dressing to taste. sugar. Place the onion. With the blender still running.1/2 cup Oil -. celery seed. Cover and chill well before serving. shredded -.1/2 cup Cabbage.1 head Method 1.1-2 teaspoons Salt and pepper -. chopped -. Place the shredded cabbage in a large bowl and toss it with the dressing.to season Cider vinegar -.1 cup Dry mustard -. 2.SWEET COLESLAW Ingredients y y y y y y y y Onion. mustard.1/2 Sugar -. salt and pepper into a blender and puree on high.2 teaspoons Celery seed -. 3 to 4 minutes. Break the body into halves or quarters. 3.1/4 cup Onions. chopped -.2 Garlic. Heat the olive oil in a large pot or Dutch oven over medium-high flame.1 (28-ounce) can Red or white wine -. basil. Add the garlic and saute for another minute. 4. pushing them down into the soup a little.1/4 cup Basil. Add the onion and saute until translucent. Stir in the fish and shrimp and simmer for about 3 to 5 minutes.1 cup Fish or shellfish stock. minced -. Add the tomatoes and wine and cook until the liquid is reduced by about half in volume.2 pounds Cooked dungeness crab -. then reduce heat to medium and simmer for 15 to 20 minutes.CIOPPINO (American fish and seafood stew) Ingredients y y y y y y y y y y y y y Firm white fish fillets -.2 tablespoons Salt and pepper -. Cut the fish fillets into bite-sized chunks. Next add the crab and clams or mussels. salt and pepper. chopped -.3 to 4 cloves Crushed tomatoes -. Set all the seafood aside. garnish with a little chopped parsley and serve with thick slices of sourdough bread.1 1/2 pounds Shrimp -. Scrub the clams or mussels clean under running water and debeard the mussels. Scoop the stew into large bowls.1 pound Olive oil -.3 cups Parsley. 7 of 34(AMERICAN CUISINE) . or clam juice -. or until the clams or mussels are steamed open and cooked through. Cover the pot and simmer for another 3 to 4 minutes.to taste Method 1. Bring to a boil.1 (2-pound) Clams or mussels -. chopped -. It's best to have a side plate for each diner to hold empty shells. Add the stock or clam juice. 2. parsley. 5. Clean the crab. remove its legs and crack them with a nutcracker to allow easy access to the meat. Peel and devein the shrimp. This could take up to 45 minutes and is a crucial step in making gumbo. Next brown the chicken pieces and remove to paper towels to drain. Simmer for 30-45 minutes. Meanwhile.1 cup Celery.3 tablespoons Onion. 7. minced -. salt.1 to 2 pounds Hot cooked rice -. and simmer until it is just cooked through. Add the onions. 3-4 minutes. heavy-bottomed skillet. 5.2 teaspoons Thyme. 3.2 to 3 pounds Oil -. Add the stock or water. if using.1/4 teaspoon Shrimp (optional). Remove from heat and adjust seasoning. until the flour turns a rich reddish-brown color. oregano and thyme and sauté for 3-4 more minutes. Heat the 2-3 tablespoons of oil over medium-high heat in a large. bay leaf. Add the okra. celery and bell pepper and sauté until the onion is translucent. and then rapidly whisk in the cooled roux a little at a time to avoid lumps. Stir in the flour and cook. cut up -.to taste Cayenne pepper (optional) -.2 cups Method y y y y y y y y y y Garlic. stir in the shrimp.1 cup Green bell pepper. dried -.3 cloves Oregano. A little filé powder may be sprinkled over each serving. Remove to a bowl and set aside to cool. Place a mound of hot rice in large individual serving bowls and ladle the gumbo over the rice.1 teaspoon Tomatoes (optional). pepper and cayenne.1/2 cup Flour -. Set aside while you make the roux. whisking often. This is your roux.GUMBO (American Cajun-Creole meat and shellfish stew) Ingredients y y y y y y y y y y Oil -. garlic.1 pound Chicken (optional). Bring to a boil. dried -. Do not let the flour burn. As soon as all the roux has been added and the stew has thickened. 4. sliced into rounds -. heat another 3 tablespoons of oil over medium-high heat in a large pot. 6.1 cup Stock or water -.7 cups Bay leaf -. chopped -.2 to 3 tablespoons Andouille sausage (optional).6 cups 1. if using. Stir in the tomatoes. and cook to reduce the liquid somewhat.1 cup Okra (optional). 8 of 34(AMERICAN CUISINE) . stir in the browned sausage and chicken and reduce heat to low.2/3 cup Oil -. sliced in rounds -. minced -. minced -. Add enough oil to the skillet to make about 1/2 cup and reduce heat to very low. In the last five minutes. peeled and deveined -. Brown the sausage and remove to paper towels to drain. minced -. 2.1-2 Salt and pepper -. or until the peppers are very tender. A little additional cheese can be grated over the top if desired.BEEF AND RICE STUFFED BELL PEPPERS Ingredients For the sauce: y y y y y y For the peppers: y y y y y y y y y y 1 tablespoon olive oil 1 onion. Cut the bell peppers in half lengthwise. Stir in the rest of the sauce ingredients and bring to a simmer. 3. Preheat oven to 375 degrees F. minced very fine 1 can 10-oz diced tomatoes 2 tsp salt 1 tsp freshly ground black pepper pinch of cayenne 4 large red bell peppers Method 1. Tip: you can cook a small piece of the filling to test the seasoning. and stir with a fork. Best to let rest for 10 minutes before serving. and lightly brown the onions with a large pinch of salt over medium-high heat. diced 1 cup beef broth 2 1/2 cups prepared marinara sauce. seeds and white membrane from each pepper. along with the reserved onions. Remove foil and bake uncovered for another 20-30 minutes. optional 1 1/2 pound lean ground beef 2 cups cooked rice 1 cup finely grated "real" Parmesan cheese (Parmigiano Reggiano) 1/4 cup chopped Italian parsley 4 cloves garlic. 4. Serve with the sauce spooned over the top 9 of 34(AMERICAN CUISINE) . until the mixture is combined. Cover with foil and bake for 45 minutes. and fill each pepper with the stuffing. Pour the sauce into the bottom of a large deep casserole dish. Place the bell peppers in the casserole dish. 5. Use a spoon to remove the stem. Remove half and reserve for the stuffing. shape and thickness of the peppers. Add the olive oil to a saucepan. or other tomato sauce 1 tablespoon balsamic vinegar 1/4 tsp red pepper flakes. Add all the filling ingredients to a mixing bowl. Exact cooking time will depend on size. or your hands. 2. or until the mushroom juices have evaporated. When the butter starts to sizzle. and as soon as it starts to boil. over medium-high heat. thickly sliced 3 tablespoons sherry vinegar 2 garlic cloves. 10 of 34(AMERICAN CUISINE) . Add the tarragon. Pour in the vinegar. stirring. and they're very well browned. and allow to cool to room temperature. Turn off the heat and the mushroom mixture. Add the oil. 5. Place the steaks on warm plates and spoon over the warm mushrooms. Add the broth and use a wooden spoon to scrap the bottom of the pan. Stir in the garlic. and when hot. Melt the butter in the olive oil. 3. add the butter and stir until it disappears. Once the broth has deglazed the caramelized meat juices from the bottom of the pan. Season the steaks generously on both sides with salt and coarse-ground black pepper. Place a large heavy skillet over medium-high heat. Reserve until needed. and cook for 2 minutes. salt. 4. add the mushrooms and cook. Serve immediately. 2. Remove to a plate to rest. Taste and adjust seasoning.NEW YORK STRIP STEAKS WITH WARM MUSHROOM SALAD Ingredients y y y y y y y 1/4 cup olive oil 2 tablespoon butter 2 pounds large button mushrooms. Transfer into a bowl. sear the steaks for about 5-6 minutes per side for medium-rare. Stir to combine. Turn the heat to low. in a large frying pan. turn off the heat. minced fine 1 tablespoon fresh chopped tarragon salt and fresh ground black pepper to taste For the steaks: y y y y y 4 thick-cut (10-ounces) New York strip steaks salt and coarse-ground black pepper to taste 1 tablespoon vegetable oil 1/4 cup chicken broth 1 tablespoon cold butter Method 1. for 10-15 minutes. and freshly ground black pepper to taste. While the pot roast is cooking. carefully turn the beef over. minced 1/2 cup red wine 2 tablespoons fresh chopped parsley Method y y y y y y y y y 2 teaspoon tomato paste 2 cups chicken broth 1 bay leaf 1 teaspoon dried thyme 1/2 teaspoon salt 1 1/2 pounds new potatoes. and place the beef back into the pot. pour in the chicken broth. 6. Preheat oven to 425 degrees F. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper. and season with salt and fresh ground black pepper. carrots. Add the tomato paste. Toss the vegetables to coat. Cook stirring for 2 minutes. Add the potatoes. Add the bay leaf. chopped 2 tablespoons flour 3 cloves garlic. then add the flour. peeled. 5. Roast in the oven for 20 minutes. celery. prepare the vegetables. When the oil is hot. When the liquid comes to a simmer. Saute for 4-5 minutes to brown slightly. 3. about 5 minutes per side. diced 2 ribs celery. washed 4 carrots. and salt. and add the vegetable oil. thyme. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. and turn the heat down to medium. 4. Add the butter. and simmer gently for about 45 minutes per pound. Drizzle it over the vegetables. brown the beef very well. Remove the meat to a platter. cut in large chunks 1 pound parsnips. and continuing cooking until done. or until fork tender. Continue cooking until the beef and vegetables are tender. along with the melted butter. It's important to get a nice brown crust on the meat. Whisk in the wine. 2. After 2 hours. and parsnips to a shallow roasting pan. stir well. or until the vegetables are almost tender. and a pinch of salt. peeled. and when the mixture begins to boil. cut in large chunks 1 tablespoon melted butter 1. Add the garlic. Generously season both sides of the beef with salt and fresh ground black pepper. Remove and reserve. About 30 minutes before the beef is done. or any large chuck roast (about 5 pounds) salt and fresh ground black pepper to taste 2 tablespoons vegetable oil 1 tablespoon butter 1 large onion. Turn the heat down to very low. uncover and add the vegetables to the pot. 11 of 34(AMERICAN CUISINE) . scraping to deglaze the browned bits from the bottom of the pot. cook stirring for 1 minute. diced onions. Place a Dutch oven on high heat.YANKEE POT ROAST Ingredients y y y y y y y y y y "7-bone" beef chuck roast. cayenne. Top with fresh parsley. tomato paste. drained. stirring occasionally for 60 minutes. and cook for about 10 minutes. and water. Add the vegetable oil and onions to a Dutch oven. or other heavy pot. tomato sauce. Remove the beef to a large platter. seeded and diced 1 (15 oz) can tomato sauce 2 tablespoons tomato paste 3 cups water. Add the ground beef. uncovered. not rinsed 1 (15 oz) can kidney beans. add more water anytime during the cooking to adjust desired thickness. and adjust. and served along with the vegetables and gravy.7. black pepper. Serve hot. garnished with sour cream. diced 2 1/2 pounds lean ground beef 3 cloves garlic. and sugar. FIREHOUSE CHILI CON CARNE Ingredients y y y y y y y y y y y 1 tablespoon vegetable oil 1 large yellow onion. It can be cut into thick slices or simply torn into large chucks. 2. Stir in the bell peppers. Cook. Add the garlic. drained. oregano. Bring up to a simmer. stir in the beans and simmer for another 30 minutes. reduce the heat to medium-low and cook. 4. Place over medium-high heat and saute for about 5 minutes. chipotle. or until the onions begin to soften. seeded and diced 1 large red bell pepper. 3. use a wooden spoon to break the meat into very small pieces. or more as needed 1 (15 oz) can pinto beans. grated pepper jack. stirring. Taste for salt and pepper. ground cumin. minced 1/4 cup ancho chili powder 1 tablespoon ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon chipotle pepper 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon sugar Method y y y y y y y 1 large green bell pepper. and fresh cilantro leaves. As the beef browns. 12 of 34(AMERICAN CUISINE) . for 2 minutes. After 60 minutes. If needed. not rinsed 1. chili powder. GRILLED SKIRT STEAK Ingredients y y y y y y y y 2 tbsp soy sauce 2 cloves mashed garlic 1/2 tsp white pepper 1/2 tsp cayenne pepper 1 tbsp vegetable oil 2 lbs beef skirt steak. Season with freshly ground black pepper and kosher salt. combine all the marinade ingredients and whisk together thoroughly. Remove skirt steak from marinade and pat dry with paper towels. Cover the bowl and let sit. cut in 6-inch pieces 1 tbsp freshly ground black pepper kosher salt to taste Preparation 1. Cook about 3 minutes per side for medium-rare on a very hot. In a large mixing bowl. Add the skirt steak. Be sure to slice against the grain for the tenders results. preheated outdoor grill. at room temperature for 20 minutes. and toss in the marinade until all the pieces are coated evenly. 13 of 34(AMERICAN CUISINE) . 2. Let rest for 5 minutes before serving. or on a grill pan indoors. COENED BEEF HASH Ingredients y y y y y y y y y 1 tbsp butter 1 tbsp olive oil 1 1/2 pounds cooked corned beef. 3. Transfer to plates. Taste for salt and pepper. crushed 1 bunch green onions. green onions. Turn heat to medium-low and cook. Do this several times until the mixture is well crusted and browned. stirring occasionally. garlic. white parts chopped. until partially cooked. cold. green parts reserved for garnish salt and fresh ground black pepper to taste 6 poached eggs. In a saucepan. and adjust if necessary. and corned beef to a large. and press down with a spatula to flatten. diced 1 1/2 pounds white potatoes. but still very firm. optional Preparation 1. 14 of 34(AMERICAN CUISINE) . salt and pepper. and top with a warm poached egg. non-stick or cast iron skillet. Every 10 minutes or so. 2. oil. Continue to cook slowly over med-low heat. Serve hot. up to the top. boil the potatoes in salted water for about 15 minutes. Add to the skillet along with the salsa. Drain well and chop potatoes into small pieces. turn the mixture over with a spatula to bring the crusty bottom. Mix together thoroughly with the hot corned beef. peeled quartered 1/4 cup prepared roasted tomato salsa 1 clove garlic. Add the butter. Garnish with sliced green onion tops if desired. brown sugar. or until most of the liquid has been evaporated. Worcestershire. mustard. and last cup of water. Stir in the ketchup. minced 1 diced green bell pepper 2 cups water. Serve hot on soft rolls. Taste and adjust the seasoning. Cook stirring until the beef begins to brown. Bring to a simmer. reduce heat to low. Add 1 cup of water. scraping the bottom of the pan with a spatula to dissolve any browned bits. pepper. cook stirring for 2 minutes. diced 2 cloves garlic. and simmer for 30-45 minutes. break the meat into very small pieces with a spatula. divided 3/4 cup ketchup 2 tablespoons brown sugar 1 teaspoon Dijon mustard dash of Worcestershire sauce 1 1/2 teaspoon salt. As it cooks. Place the ground beef and onions into a cold. Bring to a simmer.SLOPPY JOES Ingredients y y y y y y y y y y y y 1 1/2 pound lean ground beef 1/2 onion. large skillet and put over medium heat. 15 of 34(AMERICAN CUISINE) . 3. salt. and the meat mixture is thick. The smaller the better. rich and tender. Add the garlic and green pepper. or to taste 1/2 teaspoon ground black pepper cayenne to taste Preparation 1. 2. halved. bring the sauce to a boil. fat trimmed off salt and fresh ground black pepper to taste 1 tsp paprika 1 tbsp vegetable oil 4 slices Italian bread. Over medium heat. Season both side with salt. 2. black pepper. 4. whisk together the garlic. 3. for about 3-4 minutes for medium-rare. and whisk in the cold butter. and paprika. place two pieces of toast on each plate and top with the steak. Add the oil. mustard. and pour the sauce mixture into the hot pan. mashed 1/3 cup balsamic vinegar 1 tbsp Dijon mustard 1 tbsp ketchup 1 tsp Worcestershire sauce 1/2 cup water 2 tbsp cold butter 4 (8 oz) New York strip steaks. turn off heat.NEW YORK STEAK SANDWICH with GARLIC BALSAMIC PANSAUCE Ingredients y y y y y y y y y y y y 4 cloves garlic. Boil for a few minutes until the sauce reduce by half. and sear the steak on both sides. Wipe out any excess oil. Place a large heavy skillet over med-high heat until very hot. When the butter is incorporated. while scraping off any of the browned bits from the bottom of the pan with a whisk. add the steak. Remove to a plate to rest. Turn the steak pieces to coat with the hot sauce. 16 of 34(AMERICAN CUISINE) . ketchup Worcestershire. and water. Serve immediately. To serve. and any juices on the plate. Set aside. back into the pan. balsamic vinegar. Cut each steak in half to make eight pieces. toasted Preparation 1. In a small mixing bowl. Spoon the remaining sauce evenly over each plate. In a sauté pan. remove the meatloaf from oven and evenly spread the glaze over the top with a spoon. Wet your hands again and smooth the surface so there are no cracks. After 30 minutes. While it's baking combine the brown sugar. by about 3 to 4 inches high. 6. 2. Do not over-mix! Remember. onion. for about 1 minute to start to incorporate the ingredients. In a large bowl add the ground chuck. 17 of 34(AMERICAN CUISINE) . celery. 4. and white mushrooms into 1-inch pieces. on medium heat. about 6 inches wide. as they are going to cook in the meatloaf. peeled 1 rib celery 1/2 onion 1/2 red bell pepper. Cut the carrot. and pulse on and off until the vegetables are finely minced. and all the remaining ingredients except the breadcrumbs. Bake for 30 minutes. peeled 1 carrot. we still have to form the mixture into a loaf. Preheat oven to 325 degrees F. ketchup. The vegetables do not need to be completely cooked. and then STOP. 5. If you like. you can paint a little of the glaze on the sides. but most of it should go on the top. the vegetables. Add to a food processor with the garlic. Wet your hands with cold water and form the meatloaf mixture into a loaf shape. Mix gently with your hands. Add the vegetable mixture and sauté for about 5 minutes. and Dijon mustard in a small bowl for the glaze. 3. seeded 4 white mushrooms 2 tbsp olive oil 1 tbsp butter 2 1/2 pounds ground chuck (80% lean) 1 tbsp Worcestershire sauce Preparation y y y y y y y y y 1 tsp dried Italian herbs 2 tsp salt 1 tsp black pepper 1/2 tsp cayenne pepper 2 eggs 1 cup plain bread crumbs 2 tbsp brown sugar 2 tbsp ketchup 2 tbsp Dijon mustard 1. Add the breadcrumbs and mix until everything is just combined. which requires additional handling. red bell pepper. but not quite a puree. but we do want to give them a head start. Lightly grease the bottom of a shallow roasting pan with a few drops of olive oil. melt the butter with the olive oil. Remove from the heat and let cool to room temperature.ALL AMERICAN MEATLOAF y y y y y y y y y y Ingredients 3 cloves garlic. which can cause a loss of moisture. In a medium bowl. Enclose cube steak pieces in sheets of wax or parchment paper. Set up a breading station by mixing 2 cups of flour with salt and pepper in large bowl. about 3 to 4 minutes per side. COUNTRY FRIED STEAK WITH GRAVY SAUCE Ingredients For the country-fried steak: 1 1/2 pounds cube steak pieces Kosher salt Freshly ground pepper Canola oil. 5. transfer to a baking sheet and place in oven to keep warm. dredge cube steak pieces into the milk mixture and then dredge with seasoned flour. Warm over medium-high heat. 4. whisking to incorporate it with roux until gravy comes to a boil. add flour. Preheat oven to 275°. 2. Using a meat tenderizer or rolling pin.7. gently pound the meat to tenderize it. In a large sauté pan or cast-iron skillet. Add the milk and chicken stock. This should take another 35 to 45 minutes. Add the breaded meat into the warmed oil in batches (do not overcrowd). Do not over cook. Reduce heat to low. or simmer country-fried steak in the gravy for a couple minutes and serve. mix 2 cups milk with salt and pepper. 6. Remove country-fried steak from oven. and whisk to combine to create a roux. fill with canola oil until 1/4-inch deep. Warm over medium-high heat. 7. 18 of 34(AMERICAN CUISINE) . While the oil is heating. Serve country-fried steaks with brown gravy spooned over it. about 8 to 10 minutes. Remove. Put back in the oven and continue baking until you reach an internal temperature of 155 degrees F. Remove the meatloaf from the oven and let rest for at least 20 minutes before slicing and serving. Remove all but 2 tablespoons of canola from sauté pan. A good digital thermometer is the best tool for this procedure. Season with salt and pepper. letting gravy cook and thicken to desire consistency. Season cube steak with salt and pepper. or bacon fat 1 1/2 tablespoons flour 1/2 cup milk 1 1/2 cups chicken stock Kosher salt Freshly ground pepper y y y y y y y y y y y y Preparation 1. 8. Cook cube steak until golden. as needed 1 1/2 cups all-purpose flour 1 1/2 cups milk For the brown gravy: 2 tablespoons reserved canola oil from chicken-fried steak. 3. Return to the oven. Shake the bag gently to distribute the sauce evenly. 2. and seal tightly. divided 1 tablespoon brown sugar 1 tablespoon cider vinegar 1 teaspoon salt. and repeat this brushing process 3 more times. 4. Pour into the bag of chicken. make 2 slashes. 19 of 34(AMERICAN CUISINE) . Transfer the chicken to a large sealable plastic freezer bag.BARBECUE CHICKEN DRUMSTICKS Ingredients y y y y y y y y 12 chicken drumsticks. cutting to the bone. Preheat oven to 400 degrees F. for a total cooking time of about 50-60 minutes. 5. Discard the contents of the bag. When done. 3. and brush generously with more sauce. With a sharp knife. Brush both sides of the drumsticks with barbecue sauce. remove. about 1-inch apart into the thickest part of the drumstick. Refrigerate for at least 4 hours. press out most of the air. Remove the chicken from the bag with tongs and space evenly on the pan. about 3 1/2 pounds 1 cup barbecue sauce. mix together 1/4 cup of the barbecue sauce with the rest of the ingredients. the chicken will be fork tender. and be sporting a thick. beautiful glaze. In a small bowl. Line a baking sheet with foil and grease lightly with vegetable oil. plus more as needed 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce vegetable oil to grease pan Preparation 1. Bake for 15 minutes. or until done (internal temperature of at least 165 degrees F). reserve. Season with salt and fresh ground black pepper to taste. Toss to coat thoroughly. and pour over the garlic marinade. Transfer to a serving platter. With a sharp knife. Add the first seven ingredients to a blender and puree until smooth. 3. Remove the chicken from the garlic marinade. Preheat oven to 425 degrees F. being sure to get some of the marinade into the slashes. 20 of 34(AMERICAN CUISINE) . Transfer to a large sealable plastic bag and refrigerate overnight. 4. Best if allowed to rest for a few minutes before service.GARLIC CHICKEN Ingredients y y y y y y y y y 20 cloves garlic. 2. cut into serving pieces salt and fresh ground black pepper to taste Preparation 1. peeled 1/4 cup red wine vinegar 2/3 cup olive oil 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried oregano 1/2 tsp red pepper flakes 1 large whole chicken. scraping off any excess. Roast for 45 minutes. and spoon over any accumulated juices. Place the chicken pieces in a large mixing bowl. make several slashes in each chicken piece to allow the marinade to penetrate. Arrange on a foil-lined baking pan. about 10-15 minutes. Mix in the flour and let it cook for a minute. Line a deep pie plate with one of the thawed piecrusts. sliced 1 carrot. 21 of 34(AMERICAN CUISINE) . and carrots and cook until tender. celery. Place the pie onto a baking sheet and bake in a preheated 400 degrees F. Add the onions. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste. Add the chicken. Cut three 1-inch slits on the top. beaten 1 tsp water 1. sliced 1/2 cup all-purpose flour 1 1/2 cups chicken stock 1 cup milk 1 pound cooked chicken. thyme.CHICKEN POT PIE Ingredients y y y y y y y y 2 tablespoons butter 1 onion. Mix the egg and water. Pour the filling in. Mix in the chicken stock followed by the milk. and corn. shredded or cut into bite sized pieces Preparation y y y y y y y y 1 teaspoon thyme. chopped 1/4 cup dry sherry 1 cup frozen peas 1 cup frozen corn salt and pepper to taste 2 portions frozen piecrust dough. diced 2 stalks celery. Crimp the top and bottom crusts together to seal well. about 25-30 minutes. 2. and brush it on the pie crust. peas. thawed 1 egg. Melt the butter in a large pan over medium heat. and place the second piecrust over the top. oven until the crust is golden brown. sherry. Mix in the bananas. 22 of 34(AMERICAN CUISINE) . or until a toothpick inserted in the center comes out clean. mixing thoroughly before adding the next. Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Preheat oven to 325 degrees F. Add the flour mixture. reserve until needed. 4. Let cool 20 minutes before removing from the pan. Bake for about 1 hour and 10 minutes.BANANA WALNUT BREAD Ingredients: y y y y y y y y y y 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup unsalted butter. salt. and milk until combined. stirring just until combined. Cream the butter and sugar together until light and fluffy. Whisk together the flour. baking powder. 2. and baking soda in a mixing bowl for a minute. walnuts. softened 1 cup white granulated sugar 2 large eggs 1 1/2 cups mashed banana (usually 3 bananas is perfect) 1 cup chopped walnuts 2 tablespoons milk Preparation: 1. 3. Beat in the eggs one at a time. reserve until needed. Preheat oven to 350 degrees F. pineapple. 2. baking soda. cream cheese. Spread evenly over the cooled cake. To make the frosting: Use an electric mixer to beat together the butter. Gradually beat in the powdered sugar to form a smooth frosting. and ginger in a mixing bowl for a minute or two. and eggs. Use a spatula to stir in the carrots. softened y 1/2 teaspoon ground ginger y 8 ounces cream cheese. Scrape the batter into a lightly greased 13 x 9 baking dish. and vanilla until light and fluffy. oil. y 2 cups all-purpose flour drained y 1 teaspoon salt y 1/2 cup chopped pecans y 2 teaspoon baking powder y 1/2 cup chopped walnuts y 1 teaspoon baking soda y For the frosting: y 2 teaspoon cinnamon y 1/2 cup unsalted butter. 4. Bake for about 40 minutes. milk. softened y 2 cups sugar y 1 tablespoon milk y 1 1/4 cups vegetable oil y 1 tsp vanilla y 4 large eggs y 1/4 cup melted butter y 1 pound powdered sugar y 2 cups raw grated carrots Preparation: 1. combine the sugar. baking powder. Whisk in the melted butter. 23 of 34(AMERICAN CUISINE) . Remove and allow to cool completely before frosting. Whisk together the flour. 3. Whisk until thoroughly combined.CARROT CAKE Ingredients: y 1 can (8 ounce) crushed pineapple. Stir in the flour mixture in two additions. cinnamon. and nuts. 5. or until the top springs back slightly when gently touched with your finger. In another mixing bowl. salt. sugar. Stir in the remaining sour cream. Fill each to the top with batter. 24 of 34(AMERICAN CUISINE) . In a mixing bowl. Brush the lemon glaze evenly over the top of each muffin. and baking soda in a bowl. Add half of the remaining flour mixture. salt. baking powder. 7. mix the lemon juice and powdered sugar together for form a thin glaze. but just a very light glaze to give the tops a little shine and extra kiss of lemon flavor. Stir in 1/3 of the flour mixture until just combined. Preheat your oven to 350 degrees F. 4. While the muffins are baking. Beat in the eggs one at a time. This is not intended to be a frosting. and lemon zest. Remove the muffins from the oven when ready. and reserve until needed. Bake about 30 minutes. beat the butter. softened 1 cup white granulated sugar finely grated zest from 2 lemons 2 large eggs 2 tablespoon lemon juice 1 cup sour cream 2 tablespoons poppy seeds For the glaze: 1 tablespoon lemon juice 3 tablespoons powdered sugar Preparation: 1. until light and creamy. and stir until combined. 5. or until golden brown and a toothpick inserted in the center comes out clean. 3. 2.LEMON POPPY SEEDS MUFFIN Ingredients: y y y y y y y y y y y y y y 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 stick (1/2-cup) unsalted butter. and 1/2 of the sour cream until combined. When cool enough to handle. Whisk together the flour. remove muffins from the tins and cool completely on a rack before serving. 6. mixing thoroughly before adding the next. Stir in the lemon juice. Line a 12-muffin tin with paper baking cups. Stir in the rest of the flour mixture. and then the poppy seeds. and allow cooling for 5 minutes. beaten together 1 tsp vanilla extract 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1 cup all-purpose flour 1/2 cup butterscotch chips 1/4 cup milk chocolate chips 1/4 cup chopped dry-roasted cashews Preparation: 1. Reserve. 25 of 34(AMERICAN CUISINE) . With a spatula. Add the eggs and vanilla. and stir to combine. Switch to a wooden spoon and stir in the flour mixture. or until the top is golden brown and a toothpick inserted in the center comes out clean. chocolate chips. Cool before cutting into 9 bars. Smooth to distribute evenly. 2. scrap the batter into a lightly greased 8 x 8-inch in pan or glass baking dish. In another large mixing bowl. Fold in the butterscotch chips. Add the flour. 3. and cashews. melted 3/4 cup packed brown sugar 1/4 cup white granulated sugar 1 large egg plus 1 egg yolk. baking soda. whisk together the melted butter and sugars until combined.BUTTERSCOTCH CASHEW BLONDIES Ingredients: y y y y y y y y y y y y 1/2 cup butter. Preheat oven to 350 degrees F. and salt to a mixing bowl. Bake for about 30-35 minutes. Stir with a whisk to combine. baking powder. 4. 26 of 34(AMERICAN CUISINE) . or until the filling is set. Turn down the temperature to 350 degrees F and bake for another 40 minutes. Preheat oven to 425 degrees F. Place in the middle of the preheated oven and bake 15 minutes.PUMPKIN PIE Ingredients: y y y y y y y y y 1 (9-in) unbaked. Pour into prepared pie crust. not pie filling) 2 large eggs 1 (14-oz) can sweetened condensed milk 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Preparation: 1. Let cool completely before trying to cut and serve. 2. Add all the ingredients to a large mixing bowl and whisk together until very smooth. prepared pie crust shell 1 (15-oz) can pumpkin puree (pure. 3. pour into a bowl and let cool to room temp. Cook. 2. Brush the edges of the tartlets with egg wash and sprinkle a little sugar over each. halved. cut 8 circles. or until the edges are golden brown. 27 of 34(AMERICAN CUISINE) . until the sugar melts and begins to caramelize. Serve warm or room temperature. 4. Brush each circle with the egg wash. oven for 15 minutes. The rim formed around each will keep the liquid from spilling out. and the pie dough is cooked. add the peaches. Place 3 slices of peach in the center of each tartlet. Go around each circle and fold over about 1/2-inch of the edge to form a crust. turning the peaches once. beaten plus 1 tsp water Preparation: 1. Bake in a preheated 375 degrees F. Place them on a silicon lined baking sheet. pitted. Melt the butter in a saute pan over medium heat. Drizzle a little bit of the peach syrup over the peaches on each tartlet. Remove from the heat. pressing with your finger tips to seal (see photo). 3.PEACH TARTLETS Ingredients: y y y y y y y y 2 tbsp butter 3 large peaches. When the butter foams. each half cut into 4 pieces (24 slices total) 1/4 cup sugar 1/8 tsp cinnamon 1/8 tsp ground ginger 1/8 tsp allspice 1 box (15-oz) ready-to-use piecrust (2 sheets) 1 egg. sugar. and spices. Unroll the piecrust and using a large ring cutter (4 1/2-inch). stirring occasionally. 2. until the caramels are completely melted. and place over very low heat. Combine the caramels and water in a heavy-bottomed saucepan. and keep chilled until ready to eat. Lift up and let the excess caramel drip into the saucepan. unwrapped 1 1/2 tablespoons water 1/2 teaspoon vanilla extract very tiny pinch of salt 6 wooden popsicle sticks 6 large crisp apples (Granny Smith work well) Preparation: 1. or lightly greased aluminum foil. Cook. and salt. Insert the wooden popsicle sticks 2/3rds into the stem end of the apples. until coasted. 28 of 34(AMERICAN CUISINE) . Dip the apples into the caramel sauce and roll around. Stir in the vanilla. Place on wax paper.CARAMEL APPLES Ingredients: y y y y y y 1 (14-oz) package caramel candies. tilting the pan. Scrape down the bowl in between additions. until the mixture is pale and fluffy. Add the die to the buttermilk for easier incorporation later. Preheat the oven to 325 degrees F. Add the last half of buttermilk. at room temp 1/4 teaspoon baking soda y 1/2 teaspoon vanilla 1/2 teaspoon kosher salt y cream cheese frosting (see link below) 3/4 cup buttermilk y chocolate syrup or chocolate fudge 2 tablespoons red food coloring 1/2 cup (1 stick) unsalted butter. 4. 3. Add the kosher salt after sifting and set aside. Mix to incorporate. Add the dry ingredients alternately with the wet ingredients. Check the cupcakes for doneness after 12 minutes. Start by adding one third of the flour mixture. Cream the butter and the sugar using an electric mixer. letting the eggs beat for 1 minute in between additions. Let cool completely before topping with cream cheese frosting. at sauce. optional room temp Preparation: 1. Sift together flour. and a drizzle of chocolate sauce. Mix just to incorporate. Add another one third of the flour mixture. Add the eggs one at a time. 2. Add half of the buttermilk. Measure out the buttermilk and red food coloring. baking powder and baking soda.RED VELVET CUPCAKES Ingredients: y 1 cup plus 2 tablespoons granulated 2 cups cake flour sugar 2 teaspoons baking powder y 2 large eggs. 5. y y y y y y y 29 of 34(AMERICAN CUISINE) . followed by the last third of flour. Spoon into paper lined cupcake pans. Drop by the spoonful onto a sheet of waxed paper. Melt butter in a saucepan over med-high heat. Add the sugar. Boil for one minute. 30 of 34(AMERICAN CUISINE) . May be kept refrigerated. parchment paper.NO-BAKE OATMEAL CHOCOLATE FUDGE COOKIE Ingredients: y y y y y y y 1 stick unsalted butter 2 cups sugar 4 tablespoons cocoa powder 1 teaspoon vanilla 1/2 cup milk 1/2 cup peanut butter 3 cup quick oats Preparation: 1. and milk. vanilla. 2. cocoa powder. and remove from heat. or aluminum foil. Stir in peanut butter and oats. cook until the mixture comes to a boil. Allow to cool until firm before serving. In a large mixing bowl. mixing just enough to combine. Chill completely in refrigerator before serving. crushed fine 2 tablespoons melted butter 2 lbs cream cheese (four 8-ounce packages) 1 1/2 cups granulated sugar 3/4 cup whole milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1 tsp freshly grated lemon zest 1/4 cup all-purpose flour Preparation: Preheat oven to 350 degrees F. Bake for 1 hour. Pour the filling into pan. Mix in the milk. mix the cream cheese and sugar until smooth. In a mixing bowl combine the graham cracker crumbs and melted butter. 2.NEW YORK CHEESECAKE Ingredients: y y y y y y y y y y 16 graham crackers. and then the eggs one at a time. Mix in the sour cream. turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. 31 of 34(AMERICAN CUISINE) . lemon zest. Press firmly into the bottom of a greased 9-inch round springform pan. 3. and flour until the mixture is smooth. vanilla. 1. vanilla 1 c. rum (optional) 1 or 2 drops yellow food coloring (optional) Half and half (optional) 4 scoops of both vanilla and eggnog ice cream (optional) Ground nutmeg Directions: 1. milk 1 T vanilla 2 c. 32 of 34(AMERICAN CUISINE) . Spread the remaining whipped cream into the eggnog and sprinkle nutmeg on top. stir with an egg beater until smooth. Take 2 cups of the whipped cream and lightly mix into the custard. Remove the custard from the heat. After the custard is prepared and just before the serving of the eggnog. 2. then cook over low heat. beat the whipping cream. Serve immediately and bask in the praise of your wonderful creation. Stir in rum and food coloring if desired. First. sugar and salt in a saucepan capable of holding at least 4 quarts. stirring constantly. Stir in milk slowly. chilled whipping cream 4 T powered sugar 1 1/2 t. powdered sugar and vanilla in a chilled mixing bowl until stiff. which should take between 15 and 20 minutes. Pour the eggnog into a large punch bowl and then cut with half and half until desired thickness is reached (if the thickness is to your liking to begin with no half and half is required). If the custard begins to curdle. Add 4 scoops vanilla and 4 scoops eggnog ice cream. to give the eggnog extra flavor and keep it cool. stir in the vanilla and place the saucepan in cold water until the custard is cool.EGGNOG Ingredients: Soft Custard: 6 eggs. until the mixture is thick enough to coat your stirring instrument. prepare the soft custard by mixing the eggs. easily found in most grocery stores. Cover and refrigerate for a minimum of 2 hours and for no more than 24 hours. slightly beaten 2/3 c. sugar a pinch of salt 5 c. add 8 cups of cold water.LEMONADE Ingredients: 1 cup sugar 1 1/2 cups fresh lemon juice 1 TBL lemon zest. 33 of 34(AMERICAN CUISINE) . Remove from heat & cool the syrup completely. Garnish & serve over ice. Combine the sugar & 1 cup water in a small saucepan over medium heat & bring to a boil. Combine the syrup with the lemon juice & zest. Reduce the heat & simmer 5-6 minutes. Spoon a scoop or two of vanilla ice cream into a tall glass. allowing the foam to rise and then recede before adding more root beer. ROOTBEER FLOAT Ingredients y y Vanilla ice cream Root beer Method 1. grated fine (yellow part only) Lemon slices & fresh mint leaves for garnish Directions: 1. Slowly pour root beer into the glass. Serve with straws and spoons. stirring occasionally. STRAWBERRY MILK SHAKE Ingredients: 1 cup fresh strawberries 4 cups milk Sugar to taste Ice cubes Directions: 1. the sugar and the ice cubes. In a blender. Serve chilled in tall glasses. Mix for another 30 seconds. ORANGE SMOOTHIE Ingredients: 1 (6 ounce) can frozen orange juice concentrate 1 cup milk 1 cup water Directions: 1. 2. until a smooth consistency is reached. Blend until smooth. vanilla. Place strawberries and 1 cups milk in a blender and blend for 30 seconds. Pour into glasses and serve. Add the remainder of the milk. water. sugar and ice. milk. 1 teaspoon vanilla extract 1/3 cup white sugar 10 cubes ice 34 of 34(AMERICAN CUISINE) . combine orange juice concentrate.