Northlake Hills

NORTHLAKE HILLS FAVORITE RECIPES

Beef / Fish / Poultry / Pasta / Starters / Desserts

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BEEF-FISH-POULTRY

Fish Recipe (It sounds awful but it's real tasty)
For a two pound bag of catfish, other filets, or whole frying fish for that matter mix:
	4 oz yellow mustard
	4 oz Mild Pace Picante sauce
	1 oz Louisiana Hot sauce
	Mix these ingredients together and add fish and let marinate for one to two hours in the fridge
	Mix a bag of Louisiana spice fish fry mix, a bag of white corn muffin mix, an equal amount of Italian bread crumbs equal to the amount of the corn muffing mix and add about three tablespoons of corn starch. Shake in a little salt and pepper, and I add a little Cajun seasoning as well.
	When you are ready to eat, dip the fish in the breading solution and drop in cooking oil that is held at a temperature of 350 degrees. If cooking filets, cook until they float. If cooking fish with the bone in, you will have to experiment a bit, but they do take longer than the filets. You will never go back to frying them any other way. It sounds and even smells awful, but you will be surprised at the results.
Recipe provided by: Rod Schaffner


Pork Chops (At least one inch thick butterflied pork chops)
	To eight cups of water, add one cup of kosher salt
	Soak pork chops for 2 to 2 1/2 hours (be sure salt is completely dissolved before adding to meat).
	Remove from solution and wash under tap water and then pat dry.
	Add your favorite seasoning. I use Harleys barbeque powder (available at HEB) and also a little garlic powder and pepper. DO NOT add any salt. Grill for about seven minutes on each side and serve. I think you will love these.
Recipe provided by: Rod Schaffner

Veal Frachese (You can use eye of round with all fat trimmed off)--Serves 4
	Eight slices veal the size of four silver dollars or there about. I sometimes use an eye of round roast, sliced in quarter inch thin slices. If you do this, sprinkle seasoned meat tenderizer on them with a little garlic powder and then pound both sides with a meat tenderizer hammer. Not as good as veal, but much less expensive. Do this and place in the fridge four to five hours ahead of cooking time. Veal needs no prep time.
	Garlic powder
	Salt/pepper
	Flour
	Block 1/4 lb of grana (Central Market) or parmesan cheese. (do not buy pre-shredded or packaged cheese; does not have near the flavor)
	2 eggs
	Milk
	Garlic oil (HEB)
	2 Lemons (slice paper thin)
	At a ration of three grana or parmesan cheese to one flour, mix together. Add about a teaspoon of garlic powder, a teaspoon of salt and a few shakes of pepper. Blend together well and set aside. Now beat together two eggs and a tiny splash of milk. Into a shallow skillet, add garlic oil until bottom is well covered. Cook over medium heat. I use setting 6 on my electric stove. Drag meat through egg solution and then through the powder mix. Drop in pan and saute for two minutes per side. When you turn the meat to cook the other side, place a paper thin lemon slice on each turned piece. Total cooking time is 4 minutes or until lightly brown on both sides. Serve immediately. My favorite Italian meat. You will love this.
Recipe provided by: Rod Schaffner

PASTA


Spaghetti Sauce
This is an all day cooking affair. Constant stirring is a must. I usually 4x the recipe and put any leftovers in the freezer for future use. I have found it to even taste better later. For best results, use the below ingredients, if possible and available.
	1/2 cup finely chopped onions
	2 tablespoons olive oil
	1 pound lean ground meat (or equal parts beef, veal and pork) I usually add some sliced and quartered Italian sausage to the ground meat.
	3 cloves garlic, finely chopped - I use more as we love garlic
	1/4 cup finely chopped green pepper
	2 cans tomatoes (1 pound each, crushed -- I use my hands; it relieves any tension)
	2 cans (8oz each) tomato sauce
	Five or six fresh mushrooms sliced -- more if you like mushrooms
	1/4 cup finely chopped parsley (don't be lazy and sue the canned stuff)
	1 1/2 teaspoon oregano
	1/2 teaspoon cumin
	salt to taste - usually several teaspoons
	1/2 teaspoon pepper or more if you like a little more spice -- I do
	1/2 teaspoon monosodium glutamate
	1/2 teaspoon thyme
	1/2 teaspoon sage
	1 bay leaf
	1/4 cup pitted and sliced ripe olives
	1/4 cup sliced pimento stuffed green olives
	1 teaspoon lemon juice
	2 tablespoons parmesan cheese -- the fresh grated stuff
	1 pound spaghetti -- I usually make my own pasta, but you can buy fresh at the store which is better and cooks in a much shorter period of time.
	Cook onions in the hot olive oil and brown slightly. Put aside. Cook meat and drain fat. Add all remaining ingredients. Add enough water to cover the mixture. I use 1 of the 1lb tomato cans filled. Simmer for at least 3 hours or longer. Stir very regularly and add water to keep the consistency of a nice sauce. Continue to taste for the proper salt/pepper combination you like. It takes long, slow cooking to make good sauce. I simmer mine about 6 hours. Remove bay leaf. Makes enough sauce for about 1 1/2 pounds of cooked spaghetti. I assume you know how to cook spaghetti. Bon appetite!!
Recipe provided by: Rod Schaffner

STARTERS


Stuffed Zucchini (and I don't even like Zucchini)
	Four zucchini
	1 white onion
	12 oz bread crumbs
	4 oz caciocavallo cheese -- buy at Central Market
	4 oz peeled tomatoes
	3 oz olive oil
	Cut the zucchini in half, lengthways, and scoop out the pulp. Cut in about two inch long pieces. Blanch in hot water for about 5 minutes; drain, and pat dry. In a bowl mix the diced onion, the bread crumbs, olive oil, peeled tomatoes and shredded cheese. Add a little salt and pepper to taste. Mix all ingredients together. I use my hands. Stuff the zucchini with the mix and place in a greased pan and bake in a pre-heated oven for about 15 minutes. Let cool for about 3 minutes prior to serving. YUMMY!!!!!
Recipe provided by: Rod Schaffner

Fried Portobello Mushrooms (these are to die for)
	3 or 4 Portobello mushrooms
	Buttermilk -- a pint if you can find that size
	Flour
	3 eggs
	Panko flakes -- buy in the oriental food section in a plastic bag
	Liter of cooking oil
	Buy three or four large mushrooms being very careful not to break them.
Recipe provided by: Rod Schaffner

DESSERTS


Ice Cream Dessert (this is awesome)
	Put about 2 tablespoons of butter in a skillet, melt, and add about 1/4 to 1/2 cup of brown sugar -- mix
	Add about two lids of balsamic vinegar to mixture and blend
	Add sliced strawberries, bananas, peaches, blueberries, raspberries, blackberries, i.e. your favorite fruit
	Blend all together until warm
	Hand dip mixture over homemade Bluebell Vanilla ice cream -- then grind some coarse pepper -- Yes, pepper over the top and serve immediately. The pepper is a must as it adds that "something" to set the flavor off.
	This is our favorite dessert and our guests have loved it.
Recipe provided by: Rod Schaffner