Mexican Lasagna

(Yield: 8 Servings)

 16 corn tortillas

1 cup Marinara sauce

2 cups whole kernel corn

2 cups black beans, cooked

2 cups pinto beans, cooked

1 cup Garbanzo beans, cooked

3 cups Monterey Jack cheese, shredded

Kosher Salt

Southwestern Seasoning

Fresh ground black pepper

Sour cream (optional)

Scallions, chopped (optional)

Preheat oven to 350 degrees F.

Prepare the tortillas by soaking them in hot water until they are slightly soft.

Coat the bottom of a 9 by 13-inch pan with about ¼ of the Marinara sauce.

Spread four tortillas down on top of the sauce in the pan.

Top the tortillas with about ¼ of the corn, beans and cheese.

Season to taste with salt, southwest seasoning, and pepper.

Place four more tortillas on top and repeat with the toppings.

After you have four layers spread the remaining Marinara sauce on top.

Finish by topping with more cheese.

Place in preheated oven and bake for 45 minutes.

Serve topped with sour cream and chopped scallions

Recipe: Loaded Potato Soup

by request, here's the recipe for my version of Loaded Potato Soup:

(Yield: 8 servings)


¼ cup Vegetable oil

2 cups small diced yellow onions

8 cloves garlic, minced

4 Tablespoons All purpose flour

2 quarts vegetable stock or water

2 cups dry white wine

1½ Tablespoons dried thyme

3 pounds Russet potatoes, peeled and diced

2 bay leaves

2 cups heavy whipping cream (may substitute half and half or milk to reduce fat content)

Kosher salt

Freshly ground black pepper

For Garnish:

Sharp Cheddar cheese, shredded

Sour cream

Bacon, cooked and chopped

Scallions, sliced


In a heavy stock pot, heat the oil over medium heat

Add the onions and sauté until soft, around five minutes.

Add the garlic and sauté one minute
Add flour and cook, stirring constantly, for one minute.

Control heat so that the flour does not brown.

Add the stock and wine, whisking to make sure lumps do not form.

Add potatoes, thyme, bay leaves, salt, and pepper, and bring to a boil over medium high heat.

Lower heat and simmer slowly for two hours.

Remove from the heat, remove bay leaves, and stir in whipping cream.

Season to taste with salt and black pepper.

To serve, ladle hot soup into a serving bowls.

Top with shredded cheese, sour cream, bacon, and scallions.

ORANGE CHIPOTLE HOLLANDAISE SAUCE

A very flavorful variation on one of the mother sauces.  For an even easier option, just add the pureed chipotle, the lime juice and cilantro to a good quality mayonnaise.

2 Tbsp chopped shallots

¼ cup dry white wine

¼ cup orange juice

3 egg yolks

1 cup melted unsalted butter

1 tsp pureed chipotle in adobo

1 Tbsp lime juice

1 Tbsp chopped fresh cilantro

Salt and freshly ground black pepper

In a small saucepan, combine the shallots, white wine, and orange juice.

Bring to a boil and cook until reduced to 2 tablespoons.

Remove from the heat and cool.

In the top of a double boiler over simmering water, whisk the egg yolks and wine reduction until ribbons start to form.

Whisking constantly, drizzle in the melted butter a bit at a time until all is added and an emulsion forms.

Remove from the heat.

Add the chipotle, lime juice, and cilantro, whisking to incorporate.


Adjust seasoning to taste with salt and pepper.

Cover and keep warm until ready to serve.

Makes 4 to 6 servings.

Chef Carl and Second Helpings On Television

Check out the August edition of Chef's choice by Citizens Gas, featuring yours truly.



Here's the recipe:

Scampi with Linguine and Vegetables

(Serves 6)

1 pound linguine
2 Tbsp kosher salt
6 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
2 Tbsp minced garlic
2 pounds large shrimp, peeled and deveined
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup freshly squeezed lemon juice
1 cup dry white wine
1 pound asparagus, cut into one inch pieces
1 red bell pepper, julienned
2 cups artichoke hearts, sliced
2 cups black olives, sliced
½ cup chopped fresh parsley leaves
2 Tbsp grated fresh lemon zest
¼ tsp red pepper flakes


Bring a large pot of water to boil and add 2 Tbsp Kosher salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-high heat. Add the shrimp, 1 teaspoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 3 - 5 minutes, stirring often. Add the garlic and sauté for 1 minute. Add the lemon juice, white wine, asparagus, artichoke hearts, olives, and red bell pepper and sauté for about 5 minutes. Add the cooked linguine, parsley, lemon zest, and red pepper flakes. Toss well to combine, and serve.

Coffee Crusted Roast Beef Tenderloin

Another recipe from Class 58's graduation.
(Serves 12)

1 4-lb. beef tenderloin roast
¼ cup finely ground coffee
¼ cup light brown sugar
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
2 Tbsp chili powder
2 Tbsp paprika
2 Tbsp rubbed sage
1 Tbsp onion powder
1 tsp cayenne pepper

Preheat oven to 400. Trim and tie tenderloin. Combine dry ingredients. Rub half over entire surface of the roast, covering generously. Let meat rest 15 minutes and then rub with remaining mixture. Place meat in roasting pan and roast on center shelf until the internal temperature reaches 135º F (for medium rare). Remove roast from oven, cover loosely with aluminum foil and let rest for 10 minutes. Cut into ¼-inch slices and serve immediately.

Key Lime Cheesecake

(Serves 12)

 For the crust:

1 ½ cups vanilla wafer crumbs

½ cup shredded coconut

¼ cup granulated sugar

¼ cup melted butter

For the filling:

24 oz cream cheese

1 ¼ cups sugar

4 large eggs

1 cup sour cream

1 Tbsp grated lime zest

½ cup Key lime juice

Preheat oven to 350°F.
Combine crust ingredients in a small bowl, mixing well.
Press mixture in bottom and 1" up sides of a buttered 10-inch Springform pan.
Bake crust at 350 degrees for 8 minutes. Cool thoroughly in pan on a wire rack.
Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
Add eggs one at a time, beating after each addition.
Stir in sour cream, lime zest, and lime juice.
Pour batter into prepared crust.
Bake at 350°F for 1 hour.
Turn oven off and allow cheesecake to cool in the oven door cracked for 20 minutes.
Remove from oven, and cool completely in pan on a wire rack.
Refrigerate for at least eight hours. Run a knife around the edge to loosen the Springform pan.
Cut into 12 slices. Garnish with whipped cream and lime wedges.

Coffee Crusted Roast Beef Tenderloin

1 4-lb. beef tenderloin roast
¼ cup finely ground coffee
¼ cup light brown sugar
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
2 Tbsp chili powder
2 Tbsp paprika
2 Tbsp rubbed sage
1 Tbsp onion powder
1 tsp cayenne pepper

Preheat oven to 400ºF. Trim and tie tenderloin. Combine dry ingredients. Rub half over entire surface of the roast, covering generously. Let meat rest 15 minutes and then rub with remaining mixture. Place meat in roasting pan and roast on center shelf until the internal temperature reaches 135ºF (for medium rare). Remove roast from oven, cover loosely with aluminum foil and let rest for 10 minutes. Cut into ¼-inch slices and serve immediately.

Black Olive and Sun-Dried Tomato Tapenade

This simple, but delicious, recipe makes enough to serve 12 people as an appetizer or dip with crackers, chips, or crudité.

3 cups of pitted medium black olives, drained
1 cup sun-dried tomatoes packed in olive oil
¼ cup Extra-virgin olive oil
Kosher Salt
Black Pepper

In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in.
Pulse until combuined, but still chunky.
Add more extra-virgin olive oil if mixture is too dry.
Season to taste with salt and pepper and spoon into a serving bowl.
If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days.

Banana Eggnog Pudding

This is one of the all-time favorite Southern dessert treats, but with a little holiday twist:

4 Eggs, separated
¾ cup Granulated Sugar, divided
½ cup Light Brown Sugar
2 ½ cups Whole Milk
1/3 cup All Purpose Flour
2 tsp Rum Extract, divided
1 tsp Nutmeg, divided
60 Vanilla Wafer Cookies
6 Ripe Bananas, sliced
Dash of Kosher Salt

Preheat oven to 350° F.

To prepare the custard, mix flour, brown sugar, salt, and ½ cup of the white sugar in the top of a double boiler. Blend in the egg yolks and milk. Cook over boiling water, stirring constantly, until thickened.

Remove from heat and stir in 1 tsp of the rum extract and 1/2 tsp of the nutmeg.

Spread 1/4 of the custard in the bottom of a 2 qt casserole or other similar sized ovenproof baking dish. Cover the custard with 1/3 of the wafers, followed by 1/3 of the sliced bananas. Continue to alternate layers, ending with a layer of custard on top.

With an electric mixer, beat the egg whites, the remaining ¼ cup granulated sugar and the remaining rum extract on high speed to stiff peaks to make a meringue.

Spoon the meringue on top of the custard and spread it evenly to cover the entire surface. Sprinkle the remaining nutmeg evenly over the top.

Bake at 350° F until meringue is golden brown. Refrigerate until chilled thoroughly.

Makes 12 Servings.

Mushrooms Provençale

24 large mushroom caps
¼ cup olive oil
½ cup fresh bread crumbs
½ cup grated parmesan cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 clove garlic, mashed
3 tablespoons minced shallots
Salt and pepper
Pinch of thyme

Preheat your oven to 400ºF.

Remove the stems of the mushrooms.

Blend the rest of the ingredients together in a bowl.

Fill each of the mushrooms with the mixture.

Sprinkle the mushrooms with olive oil.

Arrange the mushrooms in a baking or gratin dish not too close to each other.

Bake the mushrooms in the oven at 400º for 15 minutes.

Serve two mushrooms as a starter or as a side dish.

Serves 12.

Jicama Slaw with Chipotle Dressing

Here's the recipe for the slaw to accompany the crab cakes:
(Serves 8)

1 large jicama, peeled and finely shredded
½ Napa cabbage, finely shredded
2 carrots, finely shredded
1 cup mayonnaise
½ cup sour cream
¼ cup canned Chipotle peppers in adobo, mashed
1 tablespoon granulated sugar
Salt and freshly ground black pepper

Place jicama, cabbage, and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, chipotles in adobo, and sugar in a medium bowl.
Season with salt and pepper, to taste.
Pour the dressing over the jicama mixture and toss to coat well.
Refrigerate for at least 30 minutes before serving.

Maryland Crab Cakes

By request, here's the recipe for the crab cakes that Second Helpings served at Friday night's Harvest event:

Maryland Crab Cakes
(Makes 8 servings)

2 pounds jumbo lump crab meat
2 large eggs
1 cup mayonnaise
1/2 cup fresh bread crumbs
1/4 cup fresh lemon juice
1 Tablespoon Worcestershire Sauce
1 Tablespoon finely chopped parsley
1 Tablespoon Dijon mustard
1 Tablespoon baking powder
1 Tablespoon Old Bay Seasoning

Pick through crab and remove any shell pieces. Set aside.
In a large bowl, combine all ingredients except crab and mix to combine thoroughly.
Add crab and toss GENTLY to prevent breaking up the lumps.
Divide into eight equal portions and shape into one-inch thick patties. Place on an ungreased parchment lined baking sheet and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees F.

Bake the crab cakes for 12 - 15 minutes. Serve immediately.

Fantastic No-Knead Bread!

The Midwest has it's own culinary treasures, unfortunately bread doesn't seem to be one of them. My gift to my readers today is this recipe for a simple and fantastic loaf of bread. That a bowl of flour mixed with water and a sprinkle of yeast can result in something this wonderful seems to me to be simply magical.

This requires no special equipment or breadmaking machinery. The recipe is creative in its replacement of the labor intensive kneading process with time.

Time: About 1½ hours plus 14 to 20 hours’ rising.

Here's what you'll need:

- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1¼ teaspoons salt
- Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Remember that, when the loaf is hot out of the oven, don't cover it with anything as it cools. You'll end up with a wonderfully chewy French or Italian-like bread with a crunchy crust. A slice or two with a spot of butter and a bowl of a hearty soup or stew is the perfect lunch in Fall and Winter.

Enjoy.