Stuffed Green Cabbage & Potatoes

Ingredients: serve 6

• 1 Organic Green Cabbage (2.5 to 3 lb)
• 3 large Potatoes
• 3 medium organic Carrots
• 1 small organic white Turnip
• 1 medium size red organic Onion
• 1 free range Egg
• 1 lb natural Ground Pork
• 1/2 lb natural Ground Beef (85% lean)
• 1 cup organic Chicken Broth
• 1/2 cup of organic Half & Half
• 1/4 cup of organic virgin Olive Oil
• 2 tablespoons of Bread Crumbs (from Ezekiel Bread)
• 1 tablespoon of organic Garlic Granules
• 1 tablespoon of organic Italian Seasoning 
• Kitchen Twine
• Sea Salt - Black Pepper - Cayenne Pepper to taste

How to do it:

Stuffing: In a large bowl mix Meat, Egg, chopped half Onion, Garlic,
Italian Seasoning, Half & Half, Bread Crumbs,
Salt & Pepper (to taste).

Cut the Potatoes in half (peeling optional)
 Cut the bottom so they will lay flat in the roasting pan. 

Slice and dice the Carrots & the Turnip,
add the Potatoes and boil for 10 minutes in water
with Salt and Garlic Granules to taste. 

In the roasting pan pour the Chicken Broth and half of the minced Onion.
Add the Carrots and the Turnip that you boiled.

Remove the leaves from the Cabbage and steam them for 10 minutes.
Steam the Cabbage heart for 15 minutes.

Let the Cabbage leaves and Cabbage heart cool 

Spanish Omelet

Spanish Omelet

Ingredients: Serve 4

• 6 Eggs free range
• 1/2 Onion (medium size)
• 1/2 lb Button Mushrooms
• 3 Roma Tomatoes Organic
• 5 small Organic Potatoes
• Cilantro and Chive to taste (fresh)
• 1 teaspoon of Garlic Granules
• 1/3 cup of Premium Organic Olive Oil
• Cayenne Pepper and / or Black Pepper to taste
• 1/4 cup of 3-Cheese Blend grated
• 1/4 cup of Organic Half & Half
• Sea Salt
• Option: 1/ 4 cup chopped mixed Olives, 1 small Anaheim Pepper

How to do it:
The day before: 

• Brush the Potatoes, do not peel them and cut them in 1" pieces
• Put Sea Salt, Garlic Granules  and water in a large sauce pan, add the Potatoes
• Boil for 12 minutes, then remove the Potatoes.  When cold, put them in a container in the fridge overnight

The day you cook the Spanish Omelet:

Red, yellow or white Onion

Mince the Onion

Slice the Mushrooms

Dice the Tomatoes

6 Eggs in a bowl

Add the Half & Half

Add Cilantro, Basil, Salt, Pepper to taste 

Beat the Eggs and Spices into an homogeneous mixture

Brandade de morue (Cod & Potatoes Mediterranean style)

Ingredients:

Major Ingredients

Optional Boned Salted Codfish

• 2 lb Wild Caught Cod (Optional Boned Salted Codfish)
• 1.5 lb of Organic white Potatoes
• 5 cloves of Garlic
• Garlic Granules.
• 1/2 cup of Half & Half
• 1/2 cup of Virgin Olive Oil
• 1/2 cup of dry White Wine
• 2 tablespoons of Lemon Juice
• Organic non-salt Butter
• Bread Crumbs
• Salt & Papper to taste
• Garlic Bread
• Optional: 1 dozen Shrimp and Cognac.

VIDEO

How to do it:

• In a large pot pour the Wine and add the Cod. When you reach boiling, simmer for 10 minutes.

• Optional: if you are using Boned Salted Codfish put the Cod in a large water bowl for 24 hours, then remove the Cod and pat it dry with paper towels. Remove all the small bones you can see.

• Put 2 tablespoons of Olive Oil in a small cast-iron skillet and add the minced Garlic. Heat until the Garlic is tender.

• Flake the Cod, add the Garlic, what is left of the Olive Oil, the Lemon Juice, Salt and Pepper. 

• Start the heat and when it starts boiling simmer for 5 minutes.

• Peel and cut the Potatoes in small pieces. Boil them in water with Salt and 1 teaspoon of Garlic Granules for 15 minutes.

• Remove the Potatoes from water, add the Half & Half and 2 tablespoons of Butter. Mash the Potatoes until creamy, then add the Cod and mix well.

• Drop the mixture in a baking pan, brush melted butter on top, dust lightly with Bread Crumbs.

• Cover and put in the pre-heated oven at 300 for 30 minutes.

• Optional: Put the shrimp in a skilled with 1 tablespoon of Butter and 1/2 a teaspoon of Garlic Granules. Cook the Shrimp at high temperature.  When they are done pour in the pan 2 oz of Cognac and strike a match. Be careful, the flames can be very high for about 30 seconds.

  
  
• Before serving decorate the top of the Brandade de Morue with the Shrimp.

• Serve with Garlic Bread.

Serving of the Brandade de Morue on a dish.