PORK TENDERLOIN & ITALIAN SAUSAGE IN A PORT WINE REDUCTION SAUCE (#12)

INGREDIENTS:
2 LB pork tenderloin
2 lbs Italian sausage
2 med onions peeled & sliced thin
2 green peppers cut into strips
2 yellow peppers cut into strips
2 red peppers cut into strips
1 jalapeno pepper minced no seeds
3 tab beef base (miller or equiv)
2 cups red port wine

DIRECTIONS:
1. slice tenderloin accross grain in 3/4 inch medalions
2. slice sausage into 1 inch pieces
3. brown sausage in olive oil covering bottom of fry pan
on medium heat (set aside)
4. dredge tenderloin medalions in flour and brown in same
fry pan as sausage, (set aside)
5. in the same fry pan sautee onions and brown until brown
then add peppers, & jalapeno pepper until all are slightly
al dente not too soft.
6. add beef base and wine and sautee addtional 5 minutes
7. add meat and cook in 350 degree oven about 20 minutes
(sauce should reduce slightly to make the reduction
sauce. you may make a paste of a 1/4 cup of flour, add
additional 1/2 cup of port wine and stir, then add to
pan and mix into dish.
8. this should serve 6 to 10 generously

IRISH AMERICAN" CORNED BEEF & CABBAGE ASHTON STYLE (#11)

First you should know that 10 years ago I was not very Irish but was
part Scotch. Today I am more Irish but no longer Scotch according to my
aunt. She is the one who told me that my great, great grandmother whose last name was Fitzpatrick came from Queenstown, which is West of Dublin. My wife and I also
visited Ireland and quickly found an affinity to that country. Now I also know
why I have always liked corned beef and cabbage and lamb stew;(My love for steak & kidney pie came from my English backround). I must also tell you that I also have a great grandfather that came from England and was a Methodist;that I am half Italian and one quarter German.
You also should know that if you find Corned Beef & Cabbage in Ireland its because someone brought it over from the United States. It is not an Irish dish! I'm sure there are similar "Boiled Dinners" that the Irish make but this dish is more American then Irish.
The recipe that follows is one that I have created and feel is a great rendition of what we call "Corned Beef & Cabbage". Some suggestions when making this dish: Pay for the more expensive flat cut of corned brisket (makes a better
dish); use about a 3 to 4 pound cabbage; remove the outer leaves if they are discolored or dry; cut from the bottom into four to six pieces leaving part of the core on each part so the cabbage doesn't fall apart; use large carrots scraped and cut in half; use whole red potatoes either small or cut larger ones in half; wait to cook vegtables until the last 45 minutes; mix 1/2 a half cup of flour with first enough water to make a paste and then add a half more water to the thickness of heavy cream, add this to water stiring as you add, to thicken the water slightly.

INGREDIENTS:
1. 3 to 4 lb corned beef brisket in lg 5 qt pot with 3 qts of water
(add water to keep level the same)
2. 3 TO 4 LB HEAD OF CABBAGE CUT INTO 4 to 6 PIECES WITH PART OF CORE
on each piece so the cabbage doesn't fall apart
4 lg carrots scraped and cut in half
5. 4 to 6 small red potatoes with skins; if larger, 3 cut in half
6. 1 lg onion, peeled and cut into 4 pieces
7. 3 tab chicken base from a jar (Millers or equiv)
8. 1/2 tsp pepper
9. 1/2 cup of flour for thickening

DIRECTIONS:
1. put the brisket in a lg 5qt pot with about 3 qts of water
(add water if necessary to keep water level the same throughout cooking)
2. add 3 tab chicken base from a jar (millers or equiv)
4. add 1/2 tsp of pepper
5. bring to a boil and reduce to simmer for about 3 hours or longer
then check meat and make sure it is tender; if not, cook additionally
until meat is tender
6. add cabbage and rest of vegtables and continue cooking at least 45 minutes
until cabbage, carrots,and potatoes are semi tender; check and
cook additionally if not done
7. add flour paste to thicken water slightly
8. slice meat cross grain and not to thick
9. serve on a plate with 3 slices of meat, 1 part of cabbage, potatoe,and
a piece of carrot
10. ladle some juice over all just before serving

WILL SERVE 4 TO 6 GENEROUSLY

NEW ENGLAND CLAM CHOWDER,

THE FOLOWING RECIPE WAS CREATED FOR A NEIGHBORHOOD CLAM BAKE; IT IS THE LATEST RECIPE TO PUT ON MY BLOG. MAKE SURE YOU SCROLL DOWN TO THE PHASE "OLDER BLOGS" FOR ADDITONAL RECIPES ALL OF THESE RECIPES ARE FOR EXPERIENCED BUT NOT NECESSARILY PERFECT COOKS! JUST FOLLOW THE RECIPES-FRANK
INGREDIENTS:
 3 lb fryer
3 qts of water with 3 tbls of Millers chicken base (or equiv)
 2 dz cherrystone or top neck clams; washed
5.5 qt pot (you will use 2 cups of dry white wine and a
qt of chicken stock to cook clams in)
 (optional, 1 lb of fish bones from a seafood store such
 as Euclid Fish in Mentor)
 1 dz little neck clams put into soup with shells
 2 lbs Idaho or good white potatoes;
 peeled and cut into 1/2 inch chunks
 3 oz of salt pork cut into small pieces
3 stalks of celery minced
3 carrots, peeled and minced
2 leeks cleaned and sliced in rings
 1 green pepper minced
  3 lg onions peeled and minced
 3 tbls of flour
 1/2 tsp pepper
 1 tsp hot sauce (franks hot sauce is good)
 2 qts half and half
16 oz of heavy cream
DIRECTIONS:
1. boil whole chicken in 3 qts of water with 3 tbls Millers chicken
    base and simmer 1 1/2 hrs. Remove the chicken and save
    for chicken salad
2. In a separate soup pot, cook 1 dz large neck clams in pot with 2 cups of
    dry white wine and one qt  of chicken stock; when they
    open remove clams from pot and mince;
   save liquid and clam juice; disgard any sand on bottom of pot
   and return  and all liquid to pot.
3. If you use fish bones add into the pot and simmer about a 1/2 hr
   (strain liquid and  throw the bones away)
4. cut salt pork into small pieces and fry in in a large fry
    pan that you put 1/2 cup of oil in  over medium heat in
    lg fry pan until brown
4. add minced onions, celery, carrots, green pepper,
    in same oil until onions are translucent, and rest
    are slightly soft, (set aside)
5. peel and cut 3 or 4 medium potatoes into 1/2 inch
    pieces and put into a lg soup pot and simmer about
    20 minutes, remove and set aside
6. in a large fry pan add 1/2 stick of butter and melt
   and add 2 tbls flour and stir to make a light roix
7. add clam stock a little at a time until smooth
8. pour in rest of liquid and cook over medium heat
for about a half hour
9. in separate pot heat half and half until almost boiling
10. pour cup hot soup into the half and half to temper
    it and then add half and half and cream a little at a time
    until all is incorporated.
10. return minced clams, potatoes.onions, minced celery,
     minced green pepper, minced carrots,cut leeks, potatoes,
    doz little neck clams with shells on, and hot sauce
11. cook over low heat using a defuser between the pot and the
      flame and keep stiring every once in a while for about 45 minutes;
     make sure potatoes are done but not too soft
12. check for taste only add salt if necessary)
13   This recipe will serve 8 to 10 generously