Best 8 Local Recipes

LOCAL FIREMAN CHICKEN BARBECUE SAUCE

Steps:

• In blender, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.
• Blend together and baste on the chicken when grilling, or marinate chicken in the sauce in the refrigerator 1-1/2 hours.

LOCAL KINE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
• In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.

*PORK GUISANTES*...(PEAS) A LOCAL FAVORITE!

Steps:

• 1. SAUTEED ONIONS & GARLIC IN COOKING OIL
• 2. ADD PORK (DRAIN)
• 3. ADD TOMATO SAUCE & BELL PEPPERS
• 4. COOK ON MEDIUM HEAT TILL BELL PEPPER SOFTEN
• 5. ADD PIMENTO
• 6. FROZEN PEAS
• 7. BAY LEAF
• 8. SIMMER
• 9. SALT & PEPPER TO TASTE
• 10. LOWER HEAT
• 11. ENJOY!

CARAMEL-DIPPED LOCAL APPLES

Steps:

• Line a baking sheet with a silicone baking mat or wax paper. Place the ice pop sticks into the stem ends of the apples and place on the prepared baking sheet.
• In a heavy medium pot over medium heat, melt the butter and then stir in the brown sugar until completely combined. Whisk in the sweetened condensed milk, corn syrup, honey, cinnamon and salt until smooth.
• Bring the mixture to a simmer and cook, stirring occasionally with a rubber spatula, until the temperature registers 238 degrees F on a candy thermometer. Remove from the heat and let the caramel cool for about 2 minutes.
• Holding an ice pop stick, carefully dip an apple in the caramel up to the stem, then roll in the desired toppings and place on the prepared baking sheet. Repeat with the remaining apples. Chill the apples until the caramel and toppings are set, at least 1 hour and up to overnight.

"FINADENE" LOCAL DIP

Steps:

• 1. Using a medium bowl, mix all ingredients together and stir well to blend all the flavors. Chop 3 red hot peppers and add into the sauce.
• 2. Garnish with the remaining whole red hot peppers, lemon slices and lemon zest.
• 3. Serve over rice, meat, chicken, fish, eggs, avocados...or almost on everything! Great when drizzled over rice

LOCAL BALTIMORE CRAB CAKES

Steps:

• 1. Mix all ingredients together.
• 2. Form mixture into 6 patties.
• 3. Place onto well greased cookie sheet (I line my cookie sheet with alumnium foil and then spray it with PAM).
• 4. Bake at 350 degrees or broil until golden brown on both sides.

LOCAL LAMB WITH RASPBERRY BLACK PEPPERCORN SAUCE

Steps:

• Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
• NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
• RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:.
• Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.

LOCAL HARVEST RATATOUILLE

Steps:

• Place olive oil in a large sauce pan. Heat oil on medium high heat, add garlic, onions, and shallots. Stir and reduce heat to low. Do not let them brown. Season with salt and pepper cook for about 45 minutes or until the are soft and brown and all the flavors have melded together. Roughly chop peppers (any combination of bell peppers will work). Place peppers in a blender and puree. You should have about 1 cup of pureed peppers; if you need more, add a few jarred roasted red peppers and puree them as well. Add peppers puree to onions. Stir often (about 45 more minutes) and let cook down. Add the homemade tomato sauce and more salt and pepper to taste. Bring to a boil and then simmer while you do the next steps. Stir often. (OK, at this point, it smells wonderful and would make a great pasta sauce!) Preheat oven to 450 degrees. (Keep stirring the tomato/pepper mixture). Toss the chopped veggies in olive oil and salt and pepper. Place in a large baking dish and roast for about 45 minutes. Stir about three times during cooking. Remove veggies from oven and set aside. Stir herbs into tomato/pepper base. Carefully stir in veggies. Enjoy!