ITALIAN CALAMARI, BREADED WITH BREAD CRUMBS ASHTON STYLE #(114)

Calamari is one of those dishes that can be delicious or lousy.  The recipes I am talking about are breaded rather than in a sauce.  The first way of breading Calamri is using Italian style bread crumbs which you should add 1/4 cup of  parmesean cheese and about 2 good tablespoons of Italian spices.  The second way of breading Calamari is to mix a cup of cornmeal with a half a cup of all purpose flour.  Both of these recipes are delicious if you are careful on how you cook them.  One other item you might wish to use is for a pound of cooked Calamari sprinkle a half or more of lemon juice. (after a sprinkle of salt has been added as soon as it has come out of the oil).

RECIPE # 1 CALAMARI WITH BREAD CRUMBS, PARMESEAN CHEESE AND ADDITIONAL ITALIAN SPICES

INGREDIENTS:
1 lb of fresh Calamari from a good fish store or an equal amount frozen
2 cups of good bread crumbs
1/4 cup of parmesean cheese
2 tab of Italian spices
16 oz of peanut oil or canola oil

DIRECTIONS:
1. pour the oil into a fairly large fry pan (some 12 inches in diameter) and place over a moderate high burner and let it heat up to about 350 degrees
2. cut the calamari into rings about a quarter inch in thickness just as you are going to make this recipe.
3. In a large bowl, mix the bread crumbs, 1/4 cup of parmesean cheese and Italian spices until all is incorporated
3. bread a small amount of the Calamari at a time (about 6 or 8 rings)
4. using a screen sifter let the excess breading fall back into the bowl
5. carefully add the breaded Calamari into the oil and let cook for some 4 minutes until the Calamari is
    is light in color but crispy in looks and put it on a paper which you have put onto a plate to catch the
    excess oil (you do not want the Calamari to be greasy)
6. sprinkle some salt on the Calamari and then if you wish the juice of a half a lemon or more if you
    wish. (you may also wish to have a small dish of good spaghetti sauce for dipping)

YORKSHIRE PUDDING ASHTON STYLE # 113

One can't read any book by James Herriot without reading how much he loved roast beef and Yorkshire pudding.  Certainly he loved the farmers of Yorkshire around Thirsk the real town that he was a veternarian for so many years. (Darrowby to his readers). Yet I have a feeling he loved their wives as much or more who would serve him mountains of roast beef, potatos, and of course Yorkshire pudding and rivers of gravy after he finished caring for the livestock.   Its my belief that the only reason he didn't get fat is due to the miles of walking he did as he made his rounds curing the farmers animals.  The recipe I am giving you is a combination of several Yorkshire pudding recipes that I have combined and tried baking.  As many people have said "The proof is in the pudding-Yorkshire pudding"! Try the recipe and let me know what you think!

pre heat the oven to 450 degrees

INGREDIENTS:
1 cup of all purpose flour
4 eggs
1 cup of milk
1 tsp of water put in at the end
1/2 tsp salt
1/2 tsp sugar (optional)
Yorkshire pudding muffin tins 6 or 8 cups
beef drippings about 2 tab into each cup

DIRECTIONS:
pre heat the oven to 450 degrees

1. first mix the flour and salt and sugar
2. mix the eggs and milk in a large bowl and
    mix until well incorporated
3. now mix the flour mixture into the egg mixture
    and pour into  a Kitchen Aide mixer and add
    the tsp of water at the end and then mix until
    the batter is smooth as heavy cream
4. put about 2 tab of beef drippings or oil if necessary
    into each cup and then put it into the oven
5. remove when the drippings are smoking and pour
    the batter into the cups
6. return to the oven and bake for about 20 minutes until
    the Yorkshire pudding is a rich brown color
7. this recipe will make 6 Yorkshire puddings

LEMON PICATTA, WITH CAPERS AND ARTICHOKE HEARTS ASHTON STYLE #111

Most Italian restaurants offer veal picatta as one of the entrees.  One mistake that they sometimes make is to over flour the meat which makes it look and taste heavy. Veal Scallopini is a close relative. The following recipe has its roots in my mothers recipe.  Included in it is the addition of capers which are a small round green vegtable that usually comes in a jar with vinegar.  Why it adds something to the recipe is a mystery but it does and I recomend its use.  I also recommend using pork sirloin if one can't afford veal or are cooking for 8 to 10 guests.  If you pound it very thin without tearing; you will have a difficult time tasting the difference with veal.  I also use this same pork sirloin to make Italian cutlets and German schnitzel.  If you disagree and can afford veal by all means do so.  However, if your not an arrogant purist try the pork sirloin! I would also suggest an optional ingredient that you might wish to add; artichoke hearts.  This is a nice touch that your guests might enjoy!


INGREDIENTS:
2 lbs of pork sirloin or thinly sliced veal pounded about 1/8th of an inch
3 tab Millers (or equiv)Chicken base (not boulion) there is enough salt in chicken base
so you do not have to add salt to sauce
3 egg whites mixed with 2 tab of water
1 cup of flour for dredging
1/4 cup of virgin olive oil in a large fry pan
3 tab additional warm water to mix with flour to thicken sauce juice of one lemon
zest of one lemon
3 lemon slices
3 tab of capers (rinsed in water to eliminate
the strong vinegar it is packed in)
1 can of quartered artichoke hearts which
you can cut in half again and soak overnight in water
3 tab of fresh parsley
4 cloves of garlic, peeled and minced
1 stick unsalted butter
2 tab flour for thickening
1 tsp whitpepper
1 cup white sparkling wine (I use Ruinite Bianco but I also use a 1/2 cup of white port and a 1/2 cup of pinot grigio
1/2 lb of buttered linguini as a side dish
OPTIONAL: a can or jar of artichoke hearts, soaked overnight in water, drained and cut in half

DIRECTIONS:
1. using a gallon size plastic Zip Lock bag; put each piece of meat, about a 4 inch by 4 inch in the bag and using a good wooden food mallet or a glass bottle with a flat bottom to pound meat to about 1/8th inch without tearing holes in meat
2. dredge each piece of meat first in whipped a white egg mixture then in a shallow bowl of flour and then either put into the fry pan or set aside between plastic wrap
3. lightly brown each piece of meat in large fry pan containing <1/4 cup virgin olive oil (don't crowd) over medium (not to hot, burner) about 2 to 3 minutes on each side
4. put meat aside until all the meat is browned
5. mix sauce: * in a large saucepan, mix 3 tab of chicken base in a cup of sparkling white wine (I use Ruinite Bianco)
* mix flour into 1 cup warm water and combine until all is incorporated
* add flour mixture to stock and then add butter, lemon juice and pepper until combined
* reduce stock about half or so
6. without crowding, put pieces of meat back into the fry pan (add some oil if necessary)
7. pour stock over meat and saute turning meat at least once and repeat cooking all the meat with sauce (mix a little more sauce if necessary)
8. on a very warm platter arrange meat and put the slices of lemon on the cooked meat, pour any extra sauce over meat and sprinkle fresh parsley over meat and serve immediately so the meat doesn't get cold.
9. serve with parmesean buttered linguini which you may mix with the sauce before serving
10. will serve 6 or more people generously

OPTIONAL: add the quartered artichoke hearts at number 7 and stir in and saute about 10 minutes before pouring over meat

ITALIAN BROCCOLI BISQUE, ASHTON STYLE #(110)

INGREDIENTS:
     1 whole chicken fryer
     2 lbs of brocoli which
     1 cup of white port wine
     1 cup of Pinot Grigio white wine
     1/2 cup of virgin olive oil
     2 tab of Millers Chicken Base or equiv
     2 medium onions, peeled, cut in half and
     sliced
      4 cloves of garlic, peeled and smashed
      2 tab of fresh parsley that you have cut
     up into small pieces
      1 tsp of white pepper
DIRECTIONS:
     1. cut the brochli into quarters
     2. put the chicken into 2 1/2 qts of water
         and cook about 2 hrs; and save the
         chicken for chicken salad and put
         about 2qts of the broth into a fairly lg soup pot
     3. pour the virgin olive oil into a large fry
         pan over moderately high heat
     4. add the onions and smashed garlic into
         the fry pan and saute until the onions are
         slightly brown (don't burn the garlic)
     5. add the brochli and stir in and simmer about
         10 minutes
     6. add the two wines, the  Millers Chicken Base
         or equiv, the white pepper and parsley into
         the fry pan and saute about an addtional 10
         minutes and pour into the soup pot
     7.  cook the soup about an hour, stiring occasionaly
     8.   after the soup has cooked about a half hour add the heavy cream
           to this broth and stir in until incorporated
    9.   taste for flavor and salt and adjust if neccesary
   10.  using a stand mixer (motor boat mixer); mix the
          bisque until it is smooth and ready to serve
   11. this recipe will easily serve 8 or more people
         
        
   
    
   

LINGUINI WITH TOMATO, ASHTON STYLE #(109)

INGREDIENTS:
     2lbs calamari (squid) cleaned but
     leave the skin on
     2 6oz cans of Contadina tomato paste
     1 large can of Contadina crushe tomatoes
     6 cloves of garlic, peeled and smashed
     1 medium onion, cut in half, peeled and
     sliced
     1 cup of good dry red wine (Merlot)
     1/2 cup of extra virgin olive oil
     3 tab of dried basil
     1/2 tsp black pepper
     1/2 tsp garlic salt
           1/4 cup sugar
     1 lb of linguini pasta broken in half
DIRECTIONS:
     1. cut the cleaned calamari into pieces,
         leaving the skin on to darken and
         flavor the sauce
     2. put the extra virgin olive oil into a
         large fry pan over moderately hot
         heat
     3. add the onions and garlic into the
         fry pan and saute until the onions
         are slightly brown but don't burn
         the garlic
     4. add the tomato paste into the same
         fry pan with the onions and saute
         and continue to stir about 10 minutes
     5. add the 3 tab of basil, 1/2 tsp each of
         pepper and salt, and the 1/4 cup of
         sugar and continue to stir about
         an additional 10 minutes
     6. add 2 tomato paste cans of water and
         after putting the sauce from the fry pan
         into a soup pot add the red wine to the
         fry pan and stir until all the sauce is
         incorporated with the wine and then
         add this to the soup pot
     7. add the calamari pieces to the soup pot
         reduce the heat to simmer and cook
         about 2 hrs
    8. this recipe will serve 6 to 8 people    

FETTUCHINI WITH GORGANZOLA CREAM SAUCE #(108)

INGREDIENTS:
     1 lb fettucini pasta
     1 lb gorganzola Italian cheese
     and crumble
     1 qt heavycream
     6 oz sour cream
     1/2 tsp white pepper
     2 tab of Millers Chicken Base or
     equiv
     1/4 lb of unsalted butter
     1/2 cup white port wine
     1/2 cup of pinot grigio white wine
     1 cup of freshly ground Parmesean cheese
DIRECTIONS:
     1. boil the fettucini pasta according
         to directions on the box and drain
     2. mix 1/4 lb of butter with the fettucini
         until well mixed
     3. mix 1 qt heavy cream with 6 oz of sour
         cream to make creme fraiche; let stand
         on counter about 3 hrs and then place in
         the refridgerator until it thickens
     4. mix 1/2 cup of hot water with chicken base
         and the pepper and stir until incorporated
     5. mix the creme fraiche with with the fettucini
         and add the Parmesean cheese, the chicken
         base mixture, the wines,and the pepper to the
        fettucini and mix until all is incorporated
    6. this recipe will serve 6 generously

CHICKEN SALAD SUPREME, ASHTON STYLE (#107)

      Chicken salad is one of those dishes that is equally at home at an afternoon wedding or a Saturday luncheon for friends and neighbors.  What goes into this dish can be varied from cheese, peppers, grapes, tomatoes, bacon, garlic, bean sprouts, peanut butter, curry, and oh yes-chicken. The dish I am giving you is a rather simple one compared to some recipes which have a chinese, India, English, even American as inspirations. I hope if you havn't tried the ingredients that I am suggesting you will give it a try. Let me know what  you think and ENJOY

INGREDIENTS:
     a half of a whole frying chicken which you boil in about 3 qts
        of water for about 1 1/2 hours.  This is one of the
        few times that I want you to save the liquid and put
        it in a container for a future soup. cut the chicken into
        small pieces and set the chicken aside as this is what
        we will be using
     16 oz of original Miracle Whip salad dressing (better
     then regular mayonise)
     1 large or two medium onions minced
    4 stalks of celery cut into small pieces
    1 tab of salt
    1 tsp of black pepper
    (optional: about 10 black or red grapes cut in half)
DIRECTIONS:
    1. mix all the ingredients in a large bowl, cover,  and put
        into a refrigerator for at least an hour or even
        overnight.
    2. this will serve 8 people generously. for 16 people, use
        the whole chicken cut into small pieces, 3/4 of the Miracle
        Whip, 1 1/2 large onions minced, 6 stalks of celery, 1 1/2 tab
        of salt, 1 tab of black pepper, and about 20 grapes
        cut in half
    3. taste for salt (too much is a killer)