Chocolate Chip Cookies

Simple and delicious but they're gone in a flash! It's easy to make these cookies turn out perfectly; just carefully follow the instructions.

Ingredients:

2 1/4 cups All-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Eggs; if you have large, extra-large or jumbo use 2. If using medium or small, use 3.
1 cup vegetable shortening (recommended - Crisco butter flavored)
1 cup brown sugar firmly packed
1 cup white sugar
1 teaspoon pure vanilla extract
2 cups chocolate chips (more or less to taste)
1 to 2 cups walnuts or pecans - meduim choped (optional)

Instructions:

1. Preheat oven to 350 F.
2. In meduim bowl whisk together flour, salt and baking soda, set aside.
3. In large mixing bowl add shortening, white sugar, brown sugar, eggs and vanilla. Blend with mixer until fluffy - at least 3 to 4 minutes. Occasionally scrape down the sides of the bowl with a rubber spatula. The longer you blend - the lighter the texture of the cookies. I use a hand mixer. If you have a stand mixer it will come in handy for the next step.
4. Combine flour mixture into large mixing bowl. At this point I switch to a large wooden spoon - combine ingredients well. If using a hand mixer be careful, mixing heavy dough can burn out the motor. If you smell smoke, unplug mixer.
5. Add nuts and combine well.
6. Add chocolate chips and combine well.
7. Prepare a heavy gauge baking sheet lined with parchment paper. Using a thin baking sheet causes uneven baking - usually burning on the bottom. Parchment paper allows them to slide off without falling apart and reduces clean up time.
8. Shape dough into balls and place on baking sheet. I scoop up a large ball of dough with the wooden spoon and break off smaller sections - about 1 1/2 inches in diameter, and press them down, but not flat. Allow adequate spacing on the sheet for expansion. I go with 3 rows across the pan and 4 rows in the long direction.
9. Bake for 9 - 11 minutes until lightly browned on the middle rack. (Some ovens are hotter near the top and bottom)
10. Remove from oven and place on cooling rack for 10 minutes. Serve with milk or coffee.

Chicken Carbonara

I first had a vision of making this dish from the sub sandwich at Quizno’s. Strangely, it’s the bacon that sets it apart. It became an instant classic. When I give my wife or daughter their choice of what to have for dinner – this one’s their favorite.

Ingredients:
1 pound of pasta; fettuccini, linguini or spaghetti
1 large or 2 small chicken breasts
6 to 8 strips of bacon browned, drained and finely chopped (I use pre-cooked)
2 to 3 cups of heavy cream, depending on your preference
1 cup grated Parmesan cheese
2 to 3 tablespoons of olive oil
3 cloves (1 tablespoon) of garlic – minced
1 shallot or ¼ of an onion – finely minced
1 teaspoon fresh chopped or dry sage (more or less to taste)
Salt and pepper to taste
Fresh chopped (or dry) parsley for garnish

Directions:

1. Prepare pasta according to directions on package and drain
2. Rinse chicken breast and dry with paper towel. Cut into ½ to ¾ inch cubes and season to taste with salt, pepper and sage.
3. Heat oil in 10 or 12 inch skillet over medium-high heat and sauté chicken until browned – about 8 to 10 minutes, adding bacon when done.
4. Add garlic and onion to pan and sauté another 2 to 3 minutes.
5. Reduce heat to low and add cream. Bring to a gentle simmer, stirring occasionally.
6. Add Parmesan cheese when cream begins to simmer. Be careful not to overheat or cream will bubble over onto stove.
7. When cream sauce has reduced to a thick gravy consistency, (about 15 to 20 minutes) add pasta to chicken and cream sauce.
8. Mix ingredients well, garnish with parsley and serve.
   

Dave's Barbecued Ribs

Everyone who makes ribs has their own recipe. Here's mine; a hint of sweetness from brown sugar and cinnamon; and cayenne pepper for heat. Throw in some ginger for a unique twist; they're irresistible.

Ribs are a labor of love. They take time and the process needs to be followed closely. But the reward is worth your effort.

Ingredients:
Pork ribs - the amount is up to you. I use boneless and typically make 5 to 8 lbs. They're great as leftovers. You might prefer baby back ribs which will work fine.
Kosher or sea salt
Fresh ground black pepper
Barbecue sauce (recomended - Cattleman's)
Dry Rub:
I make this in a 1 gallon zip-top bag. It keeps well for months in the pantry.

2 tablespoons dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon ground ginger
1 tsp turmeric (optional)
1 teaspoon ground mustard (optional)


Directions:

1. Preheat oven to 180 F.
2. Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. For easier cooking, you might cut ribs into smaller sections of 3 ribs each. Not needed if boneless ribs are used.
3. For boneless ribs; cut them into pieces 2 -3 inches long and 1-2 inches wide.
4. Dust ribs well with black pepper and salt.
5. Sprinkle dry rub generously on ribs and rub to coat them well.
6. Tear 2 sheets of aluminum foil at least 15 inches long. Place one on top the other. For every 2 lbs of ribs you'll need 2 sheets of foil. I typically make about 8 lbs and use 8 sheets of foil.
7. Place 4 or 5 sections of boneless or 2 sections of bone in ribs in the middle of the foil.
8. Taking the top sheet of foil from the ends lift and bring the ends together above the ribs.
9. Roll the ends of the foil downward to enclose the ribs.
10. Roll up the sides of the foil to seal the ribs inside.
11. Repeat this process with the bottom sheet of foil being careful not to puncture foil with the bones. The idea is to keep the juices inside.
12. Place the ribs on a broiler pan
13. Bake in oven at 180 degrees for 31/2 hours.
14. About 20 minutes before ribs are done, remove ribs from oven. Carefully remove them from foil. Save juices if you want to make an awesome gravy.
15. Place ribs back on broiler pan. Discard foil.
16. Baste ribs with barbecue sauce.
17. Broil about 10 minutes until sauce has darkened. Do not burn.
18. Remove pan and turn ribs over and brush on more sauce and repeat.
19. Broil an additional 10 minutes. Cut into portions and serve hot.

Gravy:
Put rib juice in blender and add about 1-2 tablespoons of flour, blend for 5-10 seconds. Transfer to sauce pan and bring to simmer over medium heat. Serve over ribs and mashed potatoes.

New York Cheesecake

Classics never go out of style - this rich and creamy cheesecake is irresistible.

Ingredients:
1 1/4 cups honey maid graham cracker crumbs
1/4 cup butter, melted
5 packages Philadelphia brick cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling

Directions:

1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
3. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
5. Pour over crust.
6. Bake 1 hour 10 minutes or until center is almost set.
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Refrigerate 4 hours or overnight. Top with pie filling before serving.
   Store leftover cheesecake in refrigerator.

Southern Buttermilk Biscuits and Gravy

I fell in love with biscuits and gravy while at school in Tennessee. My life's goal for cooking was to find a good biscuit recipe. After years of experimenting I came up with this one. It's my son's Saturday morning favorite. The recipe is easy and the biscuits will magically disappear before your eyes.

Ingredients:

2 cups all-purpose flour plus some for dusting cutting board

1 teaspoon baking soda

1 teaspoon salt

1/3 cup sugar

1/2 stick butter, cold

1 cup buttermilk, (shaken) plus some for basting

4 teaspoons baking powder (recommended - Rumford, it contains no aluminum which is suspected of contributing to Alzheimer's disease)

Gravy recipes below

Note: recipe may be increased or decreased as follows:
For more biscuits, use 3 cups of flour, 4 teaspoons baking powder, and 1½ - 2 cups buttermilk.
For a larger batch – 4 cups of flour and 2 cups buttermilk.
For a smaller batch; 1½ cups of flour; 3 teaspoons baking powder and ¾ - 1 cup buttermilk

Directions:

• Preheat the oven to 400 degrees F. Baking rack in middle of oven.
• In a large mixing bowl (the largest one you have), whisk together the flour, baking powder, baking soda, sugar and salt. Mix well.
• Cut butter into thin slices then into smaller squares, avoid handling butter too much with your hands as it will soften – the butter needs to remain firm.
• Add butter pieces to flour mixture and ‘cut in’ with a pastry cutter or fork. The goal is to break up the butter into smaller pieces and incorporate with the dry ingredients. The butter will stick to the metal, scrape it off with a knife and keep going.
• After a few minutes of ‘cutting in’ the butter, its time to use your hands. Place a handful of the mixture between your hands and rub it back and forth over the mixing bowl. The idea is to break up the butter and coat it with the dry ingredients, until the mixture resembles coarse bread crumbs.
• Once this is done, make a shallow bowl shaped depression in the dry ingredients. Pour the buttermilk in. Gently mix with a spatula (a silicone spatula works great). Don’t overwork the dough, just until buttermilk is well mixed. The dough should be sticky. If there are dry parts in the dough add more buttermilk a little at a time and mix gently.
• Place parchment paper on heavy gauge (preferably steel) baking sheet.
• Dust your work surface with some flour. A large cutting board or pastry mat works well.
• Turn the dough onto the floured surface. 
• Knead dough for 3 - 4 minutes, folding each side toward the center and flattening repeatedly. Lightly dust the dough with additional flour as needed to keep it from sticking to the work surface
• I prefer to shape the dough into a long, thin roll about 2 inches wide for cutting. Some prefer a round shape. It’s your call. Shape the dough with your hands, pressing it down gently until it’s roughly ¾ to 1-inch in thickness.
• With a 2 -inch round cookie or biscuit cutter, cut the biscuits pressing the cutter straight downward. Place them on the parchment lined baking sheet. If you want larger biscuits, a 2 ½ or 3 inch cutter may be used.
• Re-shape leftover dough into a 1 inch thick piece and cut the last biscuits, placing them on the baking sheet.
• Using your fingers or a basting brush, lightly coat the tops of the biscuits with remaining buttermilk.
• Bake until golden brown, about 15 to 17 minutes.
• Serve with gravy.

There are some good packaged white gravy mixes available. I like them and they're easy to make. If you want to make your own there are 3 recipes below. The first is an authentic southern- style method. The second is probably the easiest. The 3rd adds a kick with some herbs and aromatics.

White Sausage Gravy
Ingredients:
1/2 lb pork sausage
Salt and Freshly ground pepper, to taste
4 tablespoons flour
Milk or half and half.
Directions:

• Brown sausage in a large skillet, on medium - high heat, breaking and crumbling as it browns.
• Add flour, stirring constantly with a whisk to make a roux.
• Season to taste with salt and pepper.
• Reduce heat to low. Add a little milk at a time while stirring constantly until creamy.
• Serve over biscuits.

Easy White Gravy
Ingredients:
4 tbsp. butter
4 tbsp. flour
Salt
Pepper
2 1/2 cups milk
Directions:

• Melt butter in medium saucepan over low heat.
• Mix in flour, salt and pepper; cook, stirring frequently until smooth and bubbly.
• Stir in milk. Heat to boiling on medium heat, stirring constantly. Stir and boil 1 minute.
• Serve over biscuits.

Spicy White Gravy
Ingredients:
2 cups whole milk
1/2 cup cream
1/2 stick butter
1 tablespoon olive oil
3 tablespoons flour
1 tablespoon diced chives
1 shallot finely chopped or 1/4 small onion
Salt and freshly ground pepper to taste
1 or 2 cloves of garlic, minced
1/2 teaspoon sage
Directions:

• In a large saucepan on medium heat melt butter with olive oil.
• Sauté onions and chives, until onions are translucent.
• Add garlic and sauté another 2 minutes.
• Add flour; stir for about a minute to make a roux.
• Quickly whisk in milk and cream. Add salt and pepper to taste. Whisk gravy constantly until it becomes thick and creamy.
• Serve over biscuits

Mocha Chip Scones

A wonderful morning treat - great with coffee.

Ingredients:
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups Bisquick baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White sugar
1/4 cup brewed coffee, double strength, cooled

Directions:

• Preheat oven to 350 degrees F.
• In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
• In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
• Add wet ingredients to dry ingredients and work into a crumbly dough.
• On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.
• In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.
• Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Beer Battered Cod and Grilled Pineapple

As good as you'll find at any restaurant.
One of my wife's favorites. You've gotta try it!

Ingredients:
Olive oil (spray can works well)
11/2 cups all-purpose flour, divided
2/3 cup beer (a good ale or stout)
1 egg, lightly beaten
2 teaspoons baking powder
Salt and fresh ground pepper
1 - 2 lemons
2 or 3 slices of fresh pineapple
Cooking oil - a deep fryer works best. Walgreen's usually has a good one for less than $30. Once you have it, you'll use it a lot. Otherwise heat the oil in a kettle.
1 pound of fresh cod cut into strips about 3 inches long and 1-2 inches wide.

Note on buying fish: Smell it before you buy it. Fresh fish should have a clean aroma, if it has a 'fishy' odor, it isn't fresh.

Directions:

• Heat deep fryer to highest setting or heat vegetable oil in kettle. The oil should be 2 inches deep, heat to 350 to 370 degrees (use candy thermometer), be careful not to overheat oil or it will smoke.
• Heat grill surface on high.
• In a dish, whisk together 3/4 cup of flour, beer, egg, and baking powder. Beer will foam up, and may flow over sides if dish is too shallow, you may want to whisk in a sink. Batter should have thick consistency, similar to that of shampoo.
• Place remaining 1/2 cup flour in a separate shallow dish.
• To prepare the food in the right sequence so that everything is done at the same time, take note of the following sequence and cook both the pineapple and fish simultaneously, both will cook in about 5 to 6 minutes:

1. Preheat oven to 200 F.
2. Season both sides of fish fillets with salt and black pepper.
3. Dredge the fish in flour, turn to coat both sides and then shake off excess flour.
4. Lightly coat pineapple slices with olive oil and place on grill that is on high heat.
5. Allow 3 to 5 minutes per side, until good grill marks appear on both sides. As soon as pineapple is on the grill:
6. Dunk fish in beer batter and turn to coat both sides. Keep batter dish near oil, as batter will drip from fish.
7. Add fish to hot oil, turn them over after a couple of minutes to cook evenly, until coating is golden brown. Depending on size of filets and temperature of the oil they should take 5 to 7 minutes to cook.
8. Remove fish from oil. If using a kettle with oil, use metal slotted spoon or "spider". Place on a paper towel lined plate for a minute.
9. The fish is cooked in several batches. To keep it hot and crisp, transfer fish to a baking rack on top of a cookie sheet in oven @ 200 F.
10. When all the fish is done, transfer to dinner plate and serve with pineapple. Slice lemons in half and squeeze juice over fish.