Mct’s Conch Chowder Recipe
Ingredients:
2 pcs of onions (large); cut to dices
1 pc of bell pepper (medium); cut to dices
2 pcs of potatoes (large); peeled and cut to cubes
8 oz of bottled juice (clam)
8 oz of tomatoes (canned, with juice); cut to dices
2 lbs of conch (or clams); cut to dices
1 Tbsp of thyme (fresh)
1 Tbsp of salt
2 tsps of pepper (black)
1 pc of crushed bay leaf
4 Tbsps of hot sauce (or salsa)
1 pc of pepper (jalapeno); diced finely
6 oz of bacon; diced to 1/4 inch
15 oz of tomato puree (canned)
Instructions:
Saute the bacon till almost cooked then add onion and bell pepper; saute till tender-crisp.
Transfer on a pot then add pureed tomato, tomatoes, bottled juice of clam, (bay) leaf, potatoes, thyme, jalapeno, conch, hot pepper sauce, salt, and pepper; let it boil gently for fifteen mins. Simmer it for one hr.
>> Mct’s Conch Chowder Recipe
Mashed Potato Crust Recipe
Ingredients:
2 pcs of potatoes (large); scrubbed clean and cut to chunks
2 Tbsps of butter (unsalted)
1/4 tsp of salt
Pepper (black, freshly ground)
1/2 c of onion; chopped very finely
Instructions:
Boil potatoes till tender; drain then mash them. Add butter, onion, salt, and pepper; mix thoroughly. Spoon onto pre buttered pie dish; press firmly to form crust.
Bake inside the oven for 45 minutes. Gently brush oil on the top, at halfway of baking.
>> Mashed Potato Crust Recipe
Perogies Recipe
Ingredients:
For the Dough:
3 c of flour (all purpose)
1-1/2 tsps of salt
1 pc of egg
3/4 c of water
4 tsps of oil (vegetable oil)
For the Filling:
1 Tbsp of butter (unsalted)
1/3 c of onion; chopped finely
1 c of potatoes (cold mashed)
3/4 c of shredded cheese (Cheddar)
1/2 tsp of salt
1/4 tsp of pepper
For the Garnish:
2 Tbsps of butter (unsalted)
1 pc of onion (medium); sliced
Sour cream
Instructions:
(Dough)
Combine salt with flour inside a mixing bowl; stir them well. Combine water, oil, and egg; beat thoroughly and add onto the mixture of flour.
Stir thoroughly till dough becomes firm. Turn it out onto slightly floured board and knead till smooth. Wrap with a plastic film an let it rest, at about 20 mins.
(Filling)
Heat the butter inside the skillet above moderate heat. Add onion and cook for 3-5 mins until tender then transfer onto clean bowl.
Mix with the salt, pepper, cheese, and potatoes; mix thoroughly.
Roll a portion from dough on slightly floured board into 1/6-inch thick. Cut to rounds, with a 3-inch pastry cutter. Place a teaspoon of filling onto each of round.
Slightly moisten water on the edges of half the dough; seal by pinching the edges then crimp.
Transfer them onto a clean cloth then cover them with a moist cloth; do the same to remaining wrapped dough.
(Cooking)
Cook the perogies, by batches, inside a pot with salted boiling water for 2 mins until floating on surface; stir gently so they won’t stick together.
Transfer on the colander; let them drain. Melt the butter on a skillet; cook the onion, about five mins until golden then add the perogies. Toss till coated well.
Serve together with (sour) cream.
>> Perogies Recipe
Mustard Potato Salad Recipe
Ingredients:
2 cups of potatoes; peeled and diced
Old-Fashioned Egg Salad
1/4 cup of mayonnaise
1 teaspoon of mustard (prepared)
1/2 teaspoon of onion (dried minced)
1/4 teaspoon of salt
Lettuce
Radishes; sliced
Instructions:
Place the potatoes inside the saucepan and cover water on them. Cook till softened but still firm then drain. Let them cool. Combine salad, mustard, mayonnaise, salt, and onion inside a mixing bowl; mix thoroughly.
Add (cooled) potatoes and stir gently. Cover then place inside the refrigerator till chilled. Serve over lettuce then garnish radish slices.
>> Mustard Potato Salad Recipe
Potato Pan Rolls Recipe
Ingredients:
4-5 oz of potato (all purpose); peeled
1 pk of active yeast (dry)
1 Tbsp & 1/4 tsp of sugar (granulated)
2 Tbsps of water (warm)
1 c of milk
1-1/4 tsps of salt
4 Tbsps of butter (unsalted)
3-1/4 to 3-1/2 c of flour (unbleached or all purpose)
1 pc of egg; beaten slightly
4 Tbsps of melted butter
Instructions:
Boil potato inside a saucepan till softened. Drain well and discard water. Mash potato using the fork. Set on the side.
Dissolve yeast and quarter teaspoon sugar with two tablespoons (warm) water. Set on the side for 5 mins till bubbly. Heat milk together with salt and remaining sugar.
Take out from heat then add butter; stir thoroughly till melted. Add potatoes; stir thoroughly.
Combine three cups flour, the mixture of milk, the mixture of yeast, and egg inside a mixer bowl; stir thoroughly till well combined. Knead onto a floured surface for eight mins; add enough flour, making the dough pliable.
Transfer dough onto an oiled bowl then cover. Let it rise, at about 1.5 hrs till volume has doubled. Punch down dough. Slightly butter 2 8-inch (or 9-inch) round pans; set on the side.
Divide dough equally to 24 pieces then shape them individually to balls. Place balls on the pans, at 1/4-inch apart. Brush butter on them then let them rise again for half an hour.
Preheat oven (375 degrees F). Brush butter again onto rolls. Bake for 25-30 mins till golden. Serve at once.
>> Potato Pan Rolls Recipe
Old Fashioned Scalloped Potatoes Recipe
Ingredients:
3 Tbsps of butter (or margarine)
2 Tbsps of flour; sifted
1 tsp of salt
1/8 tsp of pepper
1/8 tsp of paprika
1-3/4 c of milk
1 tsp of salt
1-1/2 c of onions; sliced thinly
4-1/2 c of potatoes; sliced thinly
1/2 c of water
2 Tbsps of parsley; chopped finely
Instructions:
Melt the butter inside a saucepan; add flour, paprika, one teaspoon of salt, and pepper then blend thoroughly. Slowly add the milk; cook above moderate heat till thick. Combine potatoes, onion, water, and a teaspoon of salt inside the saucepan; increase the heat into high till steaming. Reduce the heat then cook them for ten mins.
Drain well then arrange on-third of mixture onto a buttered 1.5 quart baking dish. Sprinkle one-third the parsley, then pour one-third the sauce. Repeat the layering twice. Bake (325 degrees F) for 45-60 mins till browned and tender.
>> Old Fashioned Scalloped Potatoes Recipe