SUNDRIED TOMATO PIZZA BITES
Preparation time: 15 minutes. Cooking time: 15 minutes. Makes: 20.
6 oz Sharp Cheddar Cheese*, grated (about 2 cups)
1/3 cup finely chopped pepperoni
1/3 cup finely chopped sun dried tomatoes
2 (7.5-oz) tubes regular-size refrigerated buttermilk biscuits
(20 biscuits total)
Olive oil
Marinara sauce
In a bowl, toss together cheese, pepperoni and sun dried tomatoes; set aside. On a floured work surface, stretch or roll each biscuit into an approximate 3-1/2 inch circle. Moisten half of edge with water and place heaping tablespoon of filling in center. Fold circle in half over filling, pressing edges firmly together to seal.
Place a large skillet over medium-low heat until hot. Lightly brush skillet with oil and add as many filled biscuits as will fit. Cook until browned on underside, about 2 minutes. Turn over and cook until browned on second side and cooked through to center, about 2 minutes longer. Meanwhile, heat small bowl of marinara sauce in microwave. Transfer filled biscuits to a warmed serving platter, brush skillet again and repeat with remaining biscuits (keep cooked ones warm in 200F oven if not serving immediately).
*I like to use Cabot Cheddar Cheese with Sun-dried Tomato Basil or Roasted Garlic. You can also use 50% Light Cheddar Cheese or Extra Sharp
MINT JULEP GLAZE OVER PORK CHOPS
AND SUGAR SNAP PEAS
Preparation time: 20 minutes. Cooking time: 20 minutes. Serves: 4.
1 cup bourbon, divided
1 cup beef broth
2 Tbsp (packed) dark brown sugar
1/2 cup white wine vinegar
4 (3/4 inch) pork chops
Ground Sea Salt
Freshly ground black pepper
1/2 tsp Ground allspice
2 Tbsp butter
1 Tbsp olive oil
1/2 lb sugar snap peas
1/2 cup chopped fresh mint
In a small bowl mix together 1/2 cup bourbon, broth, sugar and vinegar, until sugar dissolves. Sprinkle pork with salt, pepper and allspice. In a medium sized skillet over medium high heat, melt butter and oil; add pork. Sauté until just cooked, about 4 minutes on each side. Transfer pork to a warmed platter. Add bourbon mixture to skillet and bring to a boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using a slotted spoon, scatter peas over pork. Remove skillet from heat. Add remaining bourbon to sauce in skillet. Return to heat and boil over high heat until sauce is reduced to thin glaze and lightly coats spoon, about 2 minutes. Mix in mint then spoon over pork and serve.
SWEET AND SOUR CABBAGE
Preparation time: 5 minutes. Cooking time: 20 minutes. Serves: 4.
2 Tbsp olive oil
1/2 head green cabbage,
quartered through the core
1/2 cup cider vinegar
2 Tbsp sugar
1-1/2 cups water
Course ground salt
Freshly ground pepper
In a skillet over medium heat put olive oil and heat. Add the cabbage and cook until it is golden brown, about 3 minute on each side. Add vinegar, sugar and water. Bring to a simmer. Cook the cabbage until tender, about 15 minutes.
THE BEST MASHED POTATOES
Preparation time: 10 minutes. Cooking time: 20 minutes. Serves: 4.
1-1/2 lbs Yukon Gold potatoes,
peeled and cut in four
1/2 tsp salt
Water
5 Tbsp heavy cream or
half and half, room temperature
3 Tbsp butter
Freshly ground pepper
Place potatoes in saucepan, sprinkle with salt then completely cover potatoes with cold water. Bring water to boil then reduce to simmer and cook potatoes until very tender, about 15 minutes. Drain potatoes thoroughly, then place saucepan over very low heat to make sure all water is evaporated. Remove from heat. Add cream and butter. Mash potatoes until you get the desired smoothness. Season to taste with salt and pepper.
Note: Can be prepared a few hours before serving. Cover; let stand at room temperature. Re-warm over low heat, stirring often, adding a little more cream if necessary.
MINT OREO CHOCOLATE PUDDING PIE
Preparation time: 10 minutes. Chilling time: 2 hours. Serves: 6 to 8.
20 Double Stuf Cool Mint Cremé Oreos
1 stick (1/2 cup) unsalted butter
1 (3.9 oz) box Jell-O Chocolate Pudding
1-3/4 cups cold milk
Garnish: Extra Oreos
Place 20 Oreos in food processor and process until crumbs. Cut butter in pieces and melt in microwave for about 50 seconds. Add the butter to the Oreos in the food processor, and process until mixed. It will look like the consistency of wet cement. Press mixture into 9-inch pie plate. Beat the pudding mix and cold milk in a medium-sized bowl, with a whisk until slightly thickened, about 2 minutes. It should thicken slightly. Pour the pudding into the pie crust, scraping the sides of the bowl and making sure the pudding is uniformly distributed. Refrigerate for at least 1 hour, preferably 2-3 hours.
Garnish: Add more Oreos. Submerge whole Oreos halfway, in a decorative pattern.
Note: You can refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 15 minutes before serving; let stand at room temperature to soften slightly. Store leftovers (if any) in refrigerator or freezer.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.
