So You Want to Be a Gourmet

By Floyd J. Hall

So You Want To Be A Gourmet incorporates a selection of recipes from the author's personal collections. The author's recipes are basic with spectacular sauces. With the use of fresh herbs, spices, oils, citrus zest, sauces and marinades, all recipes reflect the author's passion for taste in his food. Floyd believes food should taste delicious and entices us with a Jack Daniel's Sweet Potato Pie. Try a Spinach Salad with A Feta Cheese Vinaigrette, Grilled Salmon with steamed Asparagus, Pears and Raspberry Sauce or his famous Spaghetti Sauce. Even dishes such as Italian Sausage Calzones and Melanie's Coconut Shrimp with a Pineapple Dipping Sauce are a casual delight for family and special occasions.

• Language: English
• Publisher: Xlibris US
• Release date: Oct 31, 2009
• ISBN: 9781462800995

Floyd J. Hall

Floyd J. Hall was born in Mound bayou Mississippi and grew up in Clarksdale Mississippi. Floyd attended Macalester College and completed his undergraduate education in December 1973. Hall later joined the U.S. Air Force. After serving in the U. S. Air Force Hall returned to civilian life later moving to Cordova Tennessee where he currently resides. His best early work appeared in the Lincolnian newspaper,The Sounds of Blackness magazine and the Crevice of Illusion, (volume 2). Among Them Brown 5 I Am Concerning A Rose Bud I Be Runnin' Additional published materials includes, The Autobiography Of Rudolphia Rodgers Hall,(2008) So You Want To Be A Gourmet,(2009) Les Copains S'amusent,(2010) The Incredible Adventures of Willie B. entices the imagination with an electrifying journey. Willie B.'s outlandish voyage unveiles both an exciting yet comical expedition. The Incredible Adventures of Willie B. features the return of The Holy Man and Reverend Nap from Les Copains S'amusent. With a surprising conclusion children of all ages will relish every moment as the explore the path taken by the courageous hero and friends.

Book preview

BEEF CHEESE QUICHE

6 slices of beef bacon, (cut into 1 inch slices)

¼ cup of onion, diced

¼ cup of bell peppers, diced

¼ cup of mushrooms, sliced

3 garlic cloves, minced

½ cup of ground beef

3 eggs, beaten

½ cup of milk

½ cup of cheddar cheese, shredded

½ cup of mozzarella cheese, shredded

1 teaspoon of sea salt

½ teaspoon of ground black pepper

piecrust, (see index)

Preheat the oven to 350 degrees. (Meanwhile line the pie crust with foil and bake for 10 minutes. Remove the crust from the oven and set aside.)

Place the bacon in a skillet over medium high heat and cook until brown. Remove and set aside. Add onion and sauté for 2 minutes. Add the bell peppers, mushrooms, garlic and sauté 2 additional minutes. Remove the mixture and set aside.

Cook the beef until brown. Drain beef and add to the vegetable mixture. Add bacon and mix well.

In a bowl add eggs, milk, cheese, salt, black pepper and blend well. Add the beef mixture and mix well. Remove foil and pour the mixture into pie crust. Bake for 45 to 50 minutes.

Variations 1) Omit bacon, bell peppers, mushrooms, ground beef, mozzarella cheese and substitute 1 cup of chopped broccoli, use 1 cup of cheddar cheese total. (Sauté the broccoli with the onion for 4 minutes.)

BEEF LOG

1 flank steak, (2 lbs)

2 sheets of plastic wrap

¼ teaspoon of sea salt

¼ teaspoon of ground black pepper

kitchen cord

BEEF LOG STUFFING

Pesto, (see index)

½ cup of pepper jack cheese, shredded

1 small bag of spinach

½ cup of provolone cheese, shredded

2 tablespoons of canola oil

Flatten the flank steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick. Cut the ends to square the meat. Season both sides of the meat with salt and pepper. Spread a layer of pesto on meat leaving ½ inch borders. Sprinkle with pepper jack cheese, then spinach leaves and top with provolone cheese. Roll the steak into a log. Tie the steak with kitchen cord. (Preheat the oven to 350 degrees.) Place oil in a cast iron skillet over medium high heat. Sear the steak on all sides. Remove and place in the oven. Roast the steak for 20 minutes. Remove and cool for 10 minutes. Cut into ½ inch slices. Garnish each slice with ½ teaspoon of pesto.

BEEF STEW

2 tablespoons of olive oil

1 ½ lbs of round steak, (cut into ½ inch cubes)

2 cups of carrots, diced

3 stalks of celery, diced

1 large onion, diced

6 garlic cloves, minced

1 teaspoon of basil, chopped

1 ½ teaspoon of sea salt

3 large tomatoes, peeled, seeded and diced

4 cups of potatoes, peeled and diced

1 cup of red wine

6 cups of beef stock, (see index)

½ teaspoon of ground black pepper

In a large deep saucepan heat oil and beef cubes together over medium high heat. Sauté for 6 minutes, (or until brown). Remove beef and set aside. Add carrots, celery, onion, garlic and sauté for 5 minutes. Return the beef and cook 1 additional minute. Add basil, 1 teaspoon of salt, tomatoes, potatoes, wine, stock and bring to a boil. Reduce the heat to low and simmer for 90 minutes. Stirring occasionally. Season with ½ teaspoon of salt, and pepper just before serving.

BOW TIE PASTA, PEPPERS AND MEATBALLS

½ small onion, (chopped)

3 garlic cloves, (minced)

3 tablespoons of olive oil

½ lb of ground chuck or sirloin

½ lb of ground pork

1 cup of breadcrumbs

1 cup of chicken stock, (see index)

1 egg

½ teaspoon of sea salt

½ teaspoon of black pepper

¼ teaspoon of cayenne pepper

1 tablespoon of oregano

2 cups of bow tie pasta

1 small red bell pepper, (julienned)

1 small yellow bell pepper, (julienned)

1 cup of button mushrooms, (sliced)

½ cup of white wine, (Zolo Chardonnay)

½ cup of Parmigiano-Reggiano, (grated)

Preheat oven to 350 degrees.

Sauté ½ onion, and garlic together in 1 tablespoon oil over medium high heat until onion is translucent. Remove from heat and set aside.

Mix beef and pork together in a medium size bowl. Add