You let them into your living rooms every day. Are you ready to welcome them into your kitchen? The kitchen is the heart of the home; and February is all about heart. So, this is the perfect month to take a peek into the lives of these news professionals and local celebrities.
Growing up, I always loved when my Grandmother (who is Japanese American) would serve Gyoza, which is Pan Fried Wontons. In addition to being delicious, they would always signify a fun time for me. That’s because she would recruit me to help her in the kitchen making them, where we would laugh and share stories while folding the wontons. She passed the recipe on to my mother, and we too would create fun memories while making the delicious appetizer. We used to have to go to the Asian grocery store to buy the wonton skins, but today you should be able to find them at most grocery stores and/or Amazon. Let me know how you like them! Also, if your kids are picky (like mine) feel free to leave out the green onions and cabbage leaves.”
Gyoza:
• ½ lb. Ground Pork
• 3 Cabbage Leaves
• 2 Green Onions, Chopped
• 1 Clove Garlic, Minced
• ½" Square Piece Ginger, Grated
• 2 tbsp. Shoyu (Soy Sauce)
• 1 tbsp. Sesame Oil
• 20 Wonton Skins
• 2 tbsp. Vegetable Oil
Dipping Sauce:
• 2 tbsp. Dry Mustard
• 2 tbsp. Vinegar
• 2 tbsp. Soy Sauce
Lindsay’s heart healthy recipe contribution will help you hang on to those New Year’s resolutions. “I'm a huge fan of salads and this one never disappoints. This actually comes from Mrs. Powell, the mother of a friend of mine from college. I've been making it ever since. You can doctor this up in so many different ways, but this is the original version.”
Salad Mix:
• Romaine Lettuce or Mixed Greens
• 1 Apple (cut into small pieces)
• Gorgonzola or Goat Cheese
• Candied Walnuts
Dressing:
• ¼ cup Vegetable Oil
• ¼ cup Water
• ¼ cup Raspberry Vinegar
• 2 tbs Honey
• Salt and Pepper to taste
You bring dinner, I’ll bring dessert.” Matt Milosevich has a huge sweet tooth; so he chose to share the recipe for a southern staple, Chess Pie. Chess pie comes in many flavor variations; but the classic is characteristically very simple and sweet, and sometimes described as a “cheeseless cheesecake.” It is believed that chess pie originated in England, was brought into New England and Virginia, and then spread throughout the South. There are several possibilities as to the derivation of the name: after a town in England, from “pie chest” a piece of furniture once used to store pies after baking, or from a plantation cook who answered “Jes’ pie.” when asked what she was baking that smelled so delicious. “This is a recipe from my wife’s grandmother in Texas and a must-have at family gatherings,” says Matt. “There won’t be any leftovers!”
• 1 stick of Melted Butter
• 2 tbsp. Flour
• 1 ½ cup Sugar
• ½ cup Evaporated Milk
• 3 Eggs, Well Beaten
• 1 tsp. Vanilla
This is honestly the absolute easiest and best tasting bread pudding ever. I did not make it up; but I’ve made it so many times and play with it in so many ways I feel like it is mine. You have to make sure to let the Italian bread get hard a day or two before you make it because it keeps the bread pudding from being an absolutely soggy mess. Yes, soggy mess is a cooking term. You cook it for about 50-60 minutes or until it is nicely brown with no serious jiggling.”
Bread pudding:
• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 tsp. pure vanilla extract
• 3 cups cubed Italian bread,
allow to stale overnight in a bowl
• ½ cup light brown sugar
• 1/4 cup butter, softened
• 1 cup chopped pecans
Sauce:
• 1 cup granulated sugar
• ½ cup butter, melted
• 1 egg, beaten
• 2 tsp. pure vanilla extract
• ¼ cup brandy
I first made this recipe in 2010 after I saw it published by Martha Stewart. So EASY! Made me look like Vincenzo! It’s perfect if you have coffee in the house that you decided you didn’t like anymore. The coffee barbecue sauce is amazing and keeps the brisket moist and bursting with flavor. You’ve also GOT to make mashed potatoes with it…soaks up that great coffee sauce.”
• 3 lbs beef brisket (first-cut)
• Salt and pepper to taste
• 2 tbsp. canola oil
• ½ cup brewed black coffee
• ½ cup ketchup
• ½ cup chili sauce
• ½ cup honey
• ¹⁄³ cup Worcestershire sauce
• 1 garlic clove, minced
• 1 tbsp. soy sauce
