Good Food Hour Recipes Stories 1 to 10 of 51  
9/17/2014
Pimento Cheeseburgers
Chef John Ash
With the return of football, fall is tail gating time. With a portable grill there are all kinds of possibilites. Here is one of my favorites based upon the “Pate of the South”, Pimento Cheese. We think of pimento cheese as classically Southern but actually it probably has its roots in the north. One of my favorite food websites, Serious Eats, has a lively discussion of the history of pimento cheese at www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html. So for your next tailgate (or any time) try one of my favorite burgers: Pimento Cheeseburgers. Makes 6 You’ll have some pimento cheese left over unless you really pile it on your burger. Not a bad thing . It keeps nicely refrigerate for up to a week. Though its definitely not traditional, I often put a little sweet pickle relish in my pimento cheese. 1 pound grated sharp cheddar cheese 1 cup good-quality mayonnaise One 7-ounce jar pimentos, drained and finely choppedBig pinch of cayenne and drops of hot sauce to taste2-1/2 pounds 80% lean ground chuckKosher salt and freshly ground black pepper6 hamburger buns, preferably onion flavoredSlices of tomato and iceberg lettuce leaves In a medium bowl mix together the cheese, ...
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4/5/2014
Grilled Cheese
Grilled Cheese
KSRO GRILLED CHEESE RECIPES  CRAB (OR SHRIMP) GRILLED CHEESE SANDWICH   Makes 4 sandwiches 1 pound cooked crab or shrimp, coarsely chopped 1/4 pound herbed brie or goat cheese, chopped as finely as you can 1/4 cup mayonnaise 3 tablespoons finely sliced green onions 1 tablespoon grainy mustard 2 teaspoons lemon juice, or to taste Salt and pepper to taste 8 slices rustic or whole grain bread 4 generous slices of gruyere or your favorite melting cheese 1/4 pound butter, melted   Mix the crab, brie, mayonnaise, green onions, mustard, lemon juice, salt and pepper in a bowl. Brush one side of each slice of bread with the butter and assemble sandwiches with the buttered sides of the bread facing out. Fill with a slice of cheese and a quarter of the crab mixture.   In a heavy bottomed skillet or flat top cook over medium high heat until the bread is golden brown on both sides and the cheese is melted on the inside.         GRILLED APPLE JACK SANDWICH   Serves 2   This is a simple sandwich made delicious by grilling it.  You can make even more delicious by including one or more of ...
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1/25/2014
Sonoma Chicken Pot Pie
Recipe Courtesy of Chef John Ash
Serves 6   I love homey, one dish meals like this.  You can use whatever combination of vegetables you like and also substitute turkey or even  sautéed or grilled tofu for the chicken.  For the pastry topping I’ve chosen a tender buttermilk biscuit dough.  You can make this in one large baking dish approximately 9-by-12 or in individual baking dishes as you choose.   1 ½ cups rich chicken stock or broth 1/2 cup dry white wine 1 ½ pounds boneless and skinless chicken breast and/or thighs 2 tablespoons olive oil 1 cup finely diced onion 1 ½ cups quartered crimini or shiitake mushrooms 3/4 cups each diced parsnips, fennel and carrots 4 tablespoons butter 1/2 cup flour 1 ½ cups light cream 1 teaspoon whole thyme leaves Salt and freshly ground pepper 2 tablespoons dijon mustard (or to taste) 1/4 cup chopped parsley 3/4 cup fresh or frozen whole peas Buttermilk Biscuits (recipe follows)     Combine the stock and wine in a stock pot and bring to a simmer over medium heat.  Add chicken and return to a simmer.  Cover and cook until meat is just done about 8 minutes.  Strain, reserving stock separately and allow chicken to ...
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3/9/2012
Lemon Pound Cake
Recipe Courtesy of Chef John Ash
This is a terrific cake as is or as a foil for fresh fruits. The recipe makes one large 10 inch tube cake or two 9x5 inch loaf size cakes. Wrap the cake in plastic after glazing and allow it to sit for a day to allow flavors to penetrate and develop. Store at room temperature up to 3 days. 12 ounces (3 sticks) unsalted butter, softened3 cups sugar5 eggs2 teaspoons vanilla extract3-1/3 cups sifted cake flour1 teaspoon baking powder1 tablespoon finely grated lemon zest1 cup buttermilk Glaze 1/3 cup fresh lemon juice (2 lemons)1/3 cup sugar Preheat oven to 300 degrees. Butter and lightly flour a 10 inch tube pan. In a large mixing bowl using an electric mixer, combine the butter with 3 cups of the sugar and beat at high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. In a medium bowl, combine the flour, baking powder and lemon zest. Beat the flour mixture into the butter in 3 batches, alternating with the buttermilk. Scrape down the sides of the bowl and beat ...
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12/31/2011
Hoppin' John
Serves 4 generouslyHoppin' John is the pre-eminent rice and pea dish of the Western world, a nutritional marvel, the culinary touchstone of the African diaspora and a hangover remedy without equal.  In the American South its traditionally consumed on New Year’s Day and guaranteed to bring 365 days of good luck! 2 smoked ham hocks, about 2 pounds 1 bouquet garni: 1 celery rib, 4 thyme sprigs, and 1 bay leaf tied together with twine 2 large onions, chopped 1/4 teaspoon crushed hot red pepper 2 tablespoons vegetable oil 1 cup long grain rice1 14-ounce can diced tomatoes with juice 4 cups frozen black-eyed peas or 2 15-ounce cans, drained and rinsedSalt and freshly ground pepper1/4 cup chopped parsley Hot pepper sauce, to serve Put the ham hock in a large saucepan and add enough cold water to cover. Slowly bring to a boil over high heat, skimming the surface as necessary. Reduce the heat to low, add the bouquet garni, half the onions and the hot pepper. Re-cover the pan again and simmer for 2½ hours, or until the meat is very tender when pierced with the tip of a knife.  Place a colander ...
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11/23/2011
Charlie’s Sausage Date and Fig Muffin Stuffing Turkey Stuffing
10 Servings 6 cups country bread, in 1" cubes 1 package Jiffy cornbread, cut into 1" cubes 1/4 cup butter 1/2 pound kielbasa, small dice 4 cups large onions, diced, 2 large onions 1 1/4 cups celery 3 cups portabella mushroom, or porcini, large dice 2/3 cup port wine 2 cloves garlic, minced 1/2 cup parsley, minced 1 1/2 tablespoons fresh thyme, 1 1/2 tsp dried 2 tablespoons fresh sage, 2 tsp dried 1 teaspoon nutmeg 1 teaspoon ground coriander 1/2 cup chopped dates 1/2 cup chopped fresh figs 2 eggs 1 1/2 cups Vegetable Broth Spread bread on a cookie sheet and lightly toast in 250 degree oven for about 20 minutes. Place it in a large bowl and set aside. Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Add the onion, celery and garlic until the start to soften, add mushrooms and cook, stirring often, for about 15 minutes. Add the vegetables to the bread bowl and pour the wine and 1 cup of the vegetable stock into the skillet. Stir it around to loosen all the browned ...
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8/19/2011
Mama Bear’s Gravenstein Apple Pie
Recipe Courtesy of Carolyn Bowen
Sebastopol Area Chamber of Commerce Presents…2011 Grand Champion Apple Pie BakerCarolyn BowenMama Bear’s Gravenstein Apple Pie Filling: 7 cups sliced organic Gravenstein Apples½ cup granulated sugar½ cup loosely packed light brown sugar2 tablespoons unbleached all purpose flour2 teaspoons freshly squeezed lemon juice1 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmegDash salt1 tablespoon pure maple syrup* 1 tablespoon butter (divide and dot on top of filling before placing top crust on pie). ** Be sure to toss apples and ingredients well, making sure to break up brown sugar and          evenly coat syrup throughout entire mixture. Pie Crust: 2 cups unbleached all purpose flour½ teaspoon salt½ cup unsalted butter – chilled1/3 cup vegetable shortening – chilled¼ cup ice water, plus 2 tablespoons Combine dry ingredients, butter and shortening in food processor until crumbly texture.  Add ice water and continue to process together to form a ball.  Remove from processor, divide in half and wrap in plastic wrap or cheesecloth.  Chill in refrigerator 30 minutes. Fill unbaked pie shell 2/ apples filling, dot w/butter, cover 2/top curst.  Fold and crimp edges.  Brush top crust w/egg wash (1 ...
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4/2/2011
JOE’S SPECIAL WITH HOME MADE SPICY SAUSAGE
Recipe Courtesy of Chef John Ash
Serves 6 Every Joe's restaurant in the San Francisco Bay area has a version of this dish.  Some say it was devised by a San Francisco chef as a variation on the Italian frittata. Others insist it was created as an after-hours snack by dance-band musicians of the 1920's.  A third theory attributes the dish to miners who frequented the city's riotous Barbary Coast district in the1850's. Whatever its origin may be, this hearty mixture of meat, onions, spinach and eggs makes a satisfying meal any time, day or night.  Traditionally it’s made with ground beef.  Here I’m using a spicy pork mixture which also makes a delicious breakfast side dish on its own.  2 tablespoons olive oil  1 pound homemade spicy sausage (recipe follows) 2 cups finely chopped onions 2 teaspoons finely minced garlic  1/2 pound sliced mushrooms, sliced, (optional)     1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry  6 large eggs, lightly beaten Freshly grated parmesan cheese Heat oil in a wide frying pan over moderately high heat. Crumble in sausage and cook, stirring often, until browned. Drain excess fat. Add onions, garlic and mushrooms, if using, and cook stirring occasionally, until onions are softened ...
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4/2/2011
BUTTERMILK-CINNAMON COFFEE CAKE
Recipe Courtesy of Chef John Ash
Makes 12 servings 2-1/4 cups white flour1/2 teaspoon salt2 teaspoon cinnamon1/4 teaspoon ginger1 cup brown sugar3/4 cup white sugar3/4 cup vegetable oil1 cup chopped walnuts or pecans1 teaspoon baking soda1 teaspoon baking powder1 egg beaten1 cup buttermilk Mix together in a large bowl the flour, salt, 1 teaspoon of the cinnamon, ginger, both sugars, and oil.  Remove 3/4 cup of this mixture, and to it add the nuts and the remaining teaspoon of cinnamon.  Mix well, and set aside to use as a topping. To the remaining batter, add the baking soda, baking powder, egg and buttermilk.  Mix to combine all ingredients.  Small lumps in the batter are OK. Pour the batter into a well-greased 9 by 13 by 2 inch pan.  Sprinkle the topping mixture evenly over the surface.  Bake at 350 degrees for 40 to 45 minutes. John Ash (c) 1992Rev 10/09  
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3/23/2011
Wild Alaska Crab Deviled Eggs
Recipe Courtesy of Chef John Ash
Wild Alaska Crab Deviled Eggs Chef John Ash, Santa Rosa, CA. Yield: 8 deviled egg halves. 4 hard-cooked large eggs*1/4 cup mayonnaise2 tsp. Dijon mustardJuice of 1 lemon wedge1/4 tsp. each hot sauce and salt5 oz. Wild Alaska CrabmeatOptional Garnish: pimenton or paprika, and chervil sprigs Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl. Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon jUice, hot sauce and salt; blend. Fold in the crabmeat. Gently spoon mixture into egg whites. Garnish with sprinkle of pimenton or paprika, and chervil, if desired. *To make perfect hard-cooked eggs, place eggs in a single layer in a deep saucepan. Cover eggs by at least 1 inch of water. Bring to a boil; reduce heal to simmer and cook 3 minutes. Turn off heat; cover and let sit 15 minutes. Drain; add ice water to cover eggs. Gently crack eggs all over, then peel under cold running water.
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