Monday, December 30, 2013

Salmagundi German Lentil Soup with Garlic Sausage

Serves 6


2 quarts beef or chicken broth
1 cup lentils, rinsed and sorted
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon freshly ground pepper
1 medium orange, quartered
3 parsley sprigs
1 teaspoon fresh thyme leaves or 1/2 tesapoon dried, crumbled
1 bay leaf
1/2 pound salt pork
2 tablespoons all purp. flour
1/2 cup sour cream
2 tablespoons dry Sherry
6 cooked unsmoked all beef garlic sausages, cut into 1/4 inch slices


Combine broth, lentils, chopped vegetables, and pepper in a large saucepan.
Tie orange, parsley, thyme, and bay leaf in cheesecloth bag. Add to saucepan.
Bring mixture to a boil over high heat.
Reduce heat and simmer until lentils are tender, about 45 minutes.

Meanwhile, bring large saucepan of water to boil over high heat.
Add salt pork and blanch for 10 minutes.
Drain well and cut salt pork into 1/2 inch cubes (about 1 1/2 cups).
Transfer to medium skillet.
Place over medium heat and cook utnil salt pork begins to render fat, then increase heat to medium high and saute until browned on all sides, about 20 minutes.
 Pour off all but 2 tablespoons of fat and reduce heat to medium.
Add the flour, stirring constantly, for 2 minutes.
Add to simmering lentil mixture and sontinue stirring for 15 minutes.
Discard cheesecloth bag.
Combine the sour cream and Sherry and stir into the soup.
Taste and adjust seasoning, adding more water if too thick.
Add sausage and heat through.

Old Gazpacho Soup (as served at Salmagundi, San Francisco)

found by Jonathan Sisk


1/2 cup olive oil
1/4 cup red wine vinegar
32 oz tomato juice
pinch cayenne pepper
1 tsp black pepper
1 Tbsp salt
8 whole tomatoes
4 cucumbers
2 red onions
3 bell peppers
1oz sliced almonds
3 cloves garlic, minced
Serves 6-8


Parboil tomatoes in boiling water until the skins begin to peel. Immediately remove from water and let cool.
Peel and dice the cucumbers into 1/2 inch size cubes and set aside.
Peel and fine dice the red onions and set aside.
Fine dice the bell peppers and set aside
Go back to the cooled tomatoes, peel and core and dice into 1/2 inch cubes and set aside
Whisk olive oil and vinegar together; add the tomato juice and seasonings and whisk well
Add all the set aside diced vegetables, sliced almonds and minced garlic cloves
Refrigerate overnight
Top with sour cream if desired

Salamagundi Restaurant Sopa De Tortilla

Source: Favorite Restaurant Recipes by Bon Appetit
Servings: 6-8


3 pounds chicken pieces
4 quarts water
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
2 garlic cloves, peeled
1 (1-pound) can whole peeled tomatoes, undrained
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch squares
3 sprigs fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 (10-ounce) package frozen corn
4 green onions, coarsely chopped
1 cup cooked rice
2 teaspoons minced fresh parsley
Tortilla chips and freshly grated cheddar cheese (garnish)


Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.

Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes.

Add corn and green onion and simmer 10 minutes more. Season with salt to taste.

Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through.

Ladle into warm bowls and garnish with tortilla chips and cheddar cheese.

Oven Baked ‪Fajita‬s


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder 
1 1/2 tsp cumin 
1/2 tsp garlic powder 
1/2 tsp dried oregano 
1/4 tsp seasoned salt 
1 (15 oz) can diced tomatoes with green chilies (Rotel) 
1 medium onion, sliced 
1/2 red bell pepper, cut into strips 
1/2 green bell pepper, cut into strips 


Preheat the oven to 400 degrees. 
Place chicken strips in a greased 13×9 baking dish. 
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. 
Drizzle the spice mixture over the chicken and stir to coat. 
Next add the tomatoes, peppers, and onions to the dish and stir to combine. 
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are done.

Saturday, December 28, 2013

Baked Fried Chicken

Baked...not fried and there isn't any skin! 

Place thawed chicken breast tenderloin strips in a bowl of milk. 
Let soak for 20-30 min. 

Mix in a Gallon Size Ziploc or Large Bowl
1/2 tsp. Salt 
1 T Season All 
3/4 tsp Pepper 
1 c. Flour 
2 tsp. Paprika 
1/2 stick of butter

Preheat oven to 400 degrees. 
Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. 
Melt butter in pre-heated oven. 
Spread melted butter around the bottom of the pan. 
Lightly spray the pan, if needed, to make sure that there are no dry spots. 
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. 
You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. 

Place each piece of chicken in the pan. 
Cook for 20 min. 
Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Friday, December 20, 2013



2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (*)
3 bay leaves (*)
3 tbsp soy sauce
1 tbsp house seasoning (*)
1 tbsp salt
2 cups elbow macaroni

* (sub) garlic powder, seasoning salt, and a little pepper 2 1/2 tblsp total

House seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

onion powder to taste
(age if desired, use in recipe for stock)


In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.

Add onion and garlic, saute until transparent.

Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if sub).

Allow to simmer for 15-20 minutes.

Add macaroni and allow to simmer an additional 20 minutes or until tender.

Remove bay leaves before serving.

Saturday, December 7, 2013

Pizza Casserole:










1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni


Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned. —

Friday, December 6, 2013


Fill crock pot with your favorite cereal, pretzels and nuts. 
Melt 1/4 cup butter, 
4 tsp worchestershire sauce, 
1 tsp salt, 
1 tsp garlic powders, 
1/2 tsp onion powder, 
1/4 tsp sugar, dissolve & stir. 

Pour over cereal & mix. 

Cook on LOW for 2.5 hours, 

open lid & stir every 30 minutes.

Thursday, December 5, 2013

Green Beans and Tomatoes


  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1 large onion, diced
  • 2 lb green beans, trimmed
  • 2 (14.5-oz) cans whole tomatoes
  • Kosher salt and freshly ground black pepper
  • ¼ to ½ tsp cayenne pepper


  1. Put bacon in a large pot over medium heat and cook for a couple minutes, until fat starts to render. Add onion and stir. Let onion cook with bacon another 3 minutes; drain off most of fat.
  2. Add green beans and pour in tomatoes (juice and all). Season with salt, black pepper, and cayenne. Stir gently to combine. Put lid on pot, reduce heat to low, and simmer 45 minutes to 1 hour, or until beans are tender, stirring occasionally.