VOTING HAS CLOSED, BUT YOU CAN STILL BROWSE THE RECIPES!

 

Congratulations to Bryan Nader of Trinity Health Grand Rapids for getting the most votes with his Cauliflower Parmesan recipe! Kyle Murray was our runner-up with his Shrimp Creole recipe. We are so grateful to all the amazing chefs who participated in our competition. Thanks also to everyone who voted! We hope you continue to enjoy these recipes for years to come. 

 

 

 

Chef Jenna Arcidiacono

Amore Trattoria Italiana

Meals on Wheels West Michigan: Chef's Specialty 2022

Elote Salad

Chef Jenna Arcidiacono's Elote Salad

Serves 6-8

For the Dressing

  • 1 1/4 c mayonnaise
  • juice of 1 lime
  • 1 fresh jalapeño, diced finely (add more if you like it spicier)
  • 1 head roasted garlic
  • smoked paprika to taste
  • cumin to taste
  • Adobo seasoning to taste
  • 1/2 bunch fresh cilantro, chopped

For the Salad

  • 10-12 ears of fresh sweet corn, boiled and cut off of the cob
  • 1 medium red onion, diced
  • cotija cheese to taste
  • Tajín to taste

For the Dressing

  1. Mix together all dressing ingredients. Set aside.

For the Salad

  1. Combine corn and onion in a large bowl.
  2. Pour dressing on top. Mix until evenly distributed.
  3. Top with cotija cheese and Tajín.

Summer Gazpacho

Chef Spencer Drudy's Summer Gazpacho

For the Soup Base

Makes 6 cups

  • 3 cantaloupe
  • 12 large heirloom tomatoes
  • 1 oz sherry vinegar
  • 3 oz EVOO
  • 4 dash hot sauce
  • 1 Tbsp salt
  • 1 tsp pepper

For the Summer Gazpacho

  • 6 c soup base
  • 2 cucumbers
  • 2 red onion
  • 4 jalapeño
  • 1 c mint
  • 2 lemons
  • 1 Tbsp salt

 

For the Soup Base

  1. Score, blanch, shock, peel and core tomatoes.
  2. Rough chop cantaloupe.
  3. Blend together with immersion blender or high speed blender.
  4. Add remaining ingredients.

For the Summer Gazpacho

  1. Small dice cucumber, red onion, and jalapeno.
  2. Juice and zest lemons.
  3. Mince mint.
  4. Mix all evenly.
  5. Pour cold soup base into bowls.
  6. Top with mixture.
  7. Serve.

Chef Spencer Drudy

Terra GR

Chef Spencer Drudy

Chef Jameson Ewigleben

Social Misfits

Chef Jameson Ewigleben

Kare Raisu

(Japanese Style Curry and Rice)

Chef Jameson Ewigleben's Kare Raisu

Serves 4-6

  • 1/4 c vegetable oil
  • 2 lbs stew beef (chuck roast, english roast, eye of round) (diced into 1 inch cubes)
  • 1 1/2 lbs Yukon potatoes (peeled and diced into ¾ inch cubes)
  • 1 lb Spanish onions (diced into ½ inch cubes)
  • 3/4 lbs carrots (peeled and cut into ½ inch thick rondelles)
  • 1/2 lbs shitake (or button) mushrooms (quartered and with the stems removed)
  • 4 beef bullion cubes
  • 1/4 c curry powder
  • 1 tsp ground black pepper
  • 1 Tbsp granulated sugar
  • 2 Tbsp Kosher salt
  • 4 qt water
  • 1/2 lb unsalted butter, unsalted
  • 1/2 lb all purpose flour
  1. Add the ¼ cup of vegetable oil to a large saucepan ( 6-8 qts)  and heat up over medium flame. Once the oil is ready add the cubed beef.
  2. Use a large spoon or high temperature spatula to turn the beef until it is browned. Now add the mushrooms.
  3. Once the beef and mushrooms have browned add the ¼ cup curry powder and black pepper. Continue to cook for approximately one minute. Add 2 qts of water and beef bullion, and turn down the heat to a low simmer. Simmer for 30-45 minutes and then add the onions and carrots and continue to simmer for another 30 minutes or until the beef begins to turn tender.
  4. While the beef is simmering, melt the butter in a large saucepan. Over medium flame use a whisk to stir in the ½ lb of flour. Continue stirring until the flour and butter begin to turn a light tan and smell like buttered popcorn. This is roux and will be used to thicken the curry sauce. Let the roux cool while the beef simmers.
  5. When the beef is tender add the roux. Using a spatula to stir, add the kosher salt, granulated sugar, and 2 quarts of  water. Now add the peeled and diced potato.
  6. Heat the curry over medium heat until the potatoes are done and the sauce has thickened.
  7. Serve with white rice.

Asian Vinaigrette

Chef Tommy Fitzgerald's Asian Persuasion Vinaigrette

  • 2 c hoisin sauce
  • 1 c sesame oil
  • 1 Tbsp black sesame seeds
  • 1 Tbsp hulled seeds
  • crushed red pepper
  • salt and pepper
  • splash of lime juice
  1. Blend all ingredients thoroughly in a bowl.
  2. Let stand for 10 minutes then whisk again before using.
  3. Store leftover vinaigrette in an air tight container. Lasts 2 weeks in the refrigerator.

Chef Tommy Fitzgerald

José Babushka’s

Chef Tommy Fitzgerald

Chef Nicholas Gonring

Gordon Food Service

Chef Nick Gonring

Rotisserie Chicken Congee

Chef Nick Gonring's Chicken Congee

For the Chicken Bone Broth

Per pound of chicken bones

  • 16 oz chicken bones
  • 32 oz cold water
  • 1.5 oz onion (rough chop)
  • 3⁄4 oz celery (rough chop)
  • 3⁄4 oz carrot (rough chop)
  • olive oil as needed
  • salt anad pepper as desired
  • optional: sachet of thyme sprigs, bay leaves, peppercorns, cloves, and parsley stems

For the Chicken Salt

  • 180 g (6.3 oz) chicken skins
  • 80 g (2.8 oz) shiitake mushroom powder
  • 20 g (1.4 oz) garlic powder
  • 20 g (1.4 oz) onion powder
  • 20 g (1.4 oz) peppercorns (black, green, red, white)
  • 225 g (7.9 oz) Kosher salt
  • 32 oz (1 qt) chicken stock

For the Jasmine Rice

  • 12 oz (1.5 c) jasmine rice
  • 18 oz (2 c+ 1/4 c) chicken bone broth (made following recipe above)
  • 1.5 tsp peanut oil (or any neutral oil)
  • salt and pepper (as desired)

For the Six Minute Egg

  • 3 large eggs
  • tap water (as needed)

For the Rotisserie Chicken Congee

  • 1 Tbsp peanut oil (or any neutral oil)
  • 2 tsp ginger root (peeled and minced)
  • 1 tsp garlic (minced)
  • 80 oz (2 qt + 1 pint) tap water
  • 28 oz jasmine rice (cooked following recipe above)
  • 3 Tbsp rice wine vinegar (unseasoned or any white vinegar)
  • 2 Tbsp sugar
  • 1 tsp chicken salt (from recipe above)

For the Chicken Bone Broth

  1. Preheat convection oven to 400 degrees F on high fan.
  2. Fill your stock pot up with cold water.
  3. Coat the mirepoix (onion, carrots, and celery) with olive oil. Season with salt and pepper and place in a roasting pan. Roast at 400 degrees until caramelized (about 30 minutes). Ensure you stir them halfway through so their surfaces are exposed to the pan.
  4. Once caramelized, add to the stock pot.
  5. Add a sachet to the stock pot if using.
  6. Bring the water in the stock pot to a boil and then reduce the heat to a low simmer.
  7. Allow the stock to slowly simmer for 6 hours, skimming away any of the residual impurities that come to the surface with a fine mesh skimmer. Compost the impurities or discard.
  8. After 6 hours, strain the stock through a fine mesh strainer into a storage container. Discard the mire poix. If desired, save the chicken bones to make a remouillage (a second wetting of the bones).
  9. Allow the stock to cool down under refrigeration, optimally with a frozen ice wand in the storage container.
  10. When the stock has fully cooled under refrigeration and has congealed, remove the fat cap at the top of the stock’s surface. This will make your broth more pure when it’s reheated. Save the chicken fat for additional recipes.

For the Chicken Salt

  1. Carefully remove the skins off the rotisserie chicken and place each piece flat on a piece of parchment with the surface of the skin facing down.
  2. Using a paring knife, scrape away any residual fat that is attached to the skin and discard.
  3. In a small sauce pot, add the chicken stock and the chicken skins. Gently simmer the skins until the liquid has reduced by half.
  4. Strain the skins through a mesh strainer, reserving the skins and the fortified stock separately.
  5. Place the skins on a sheet tray lined with parchment paper or on a silicone mat and place in an oven set to 155 degrees F. Bake until the skins are completely crisp and caramelized.
  6. Remove from the oven and place on a half sheet tray lined with paper towel to catch any residual moisture.
  7. Once cool, dry and crisp to the touch, add to a food processor and pulse the skins with the salt until they become very fine granules.
  8. Add to a mixing bowl with the mushroom powder, onion and garlic powders.
  9. Pan toast the peppercorns (black, green, pink, white). Once cool add to the mixing bowl and whisk until all the ingredients are completely incorporated.
  10. Store in an airtight container in your pantry and away from direct sunlight.

For the Jasmine Rice

  1. Boil the water, oil, salt and pepper together.
  2. Stir in the rice. Reduce the heat to low and cover the pot, allowing the rice to simmer for 10 minutes.
  3. Fork the rice to fluff, remove from the pot and reserve for additional recipe needs

For the Six Minute Egg

  1. Heat the water in a medium sized pot and bring to a boil.
  2. Create an ice water bath in a large bowl and reserve.
  3. Lower the eggs in the boiling water carefully with a large slotted serving spoon.
  4. Boil the eggs for 6 minutes exactly and time it with the stopwatch on your phone!
  5. Remove the eggs with the slotted spoon and add them directly to the ice water bath to shock and stop them from cooking.
  6. Tap the eggs with the back of a spoon on all sides of the eggs to gently crack the shell.
  7. Peel the eggs, starting with the lobe end that has the larger air pocket. This will make it easier to peel.
  8. Reserve the eggs for additional recipe needs.

For the Rotisserie Chicken Congee

  1. Heat a large pot on the stove with the oil.
  2. Sweat the garlic and ginger quickly.
  3. Stir in the water and the cooked rice.
  4. Boil the rice until it breaks down into a porridge consistency, stirring frequently (30 minutes) .
  5. Season with the vinegar, sugar and chicken salt. Stir in.
  6. Reserve for service.

Chocolate Chip Cookies

Chef Kristi Kriger's Chocolate Chip Cookies

Yields 30 cookies

  • 2 1/4 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c butter, softened
  • 3/4 c granulated sugar
  • 3/4 c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 c semi-sweet chocolate chips
  • Optional: 1 c coarsely chopped nuts
  1. Preheat oven to 375° F.
  2. In small bowl, mix flour, baking soda, and salt. Set aside.
  3. In large bowl, beat softened butter and sugars with electric mixer on medium speed until fluffy, scraping side of bowl occasionally.
  4. Beat egg and vanilla into butter mixture until smooth. Stir in flour mixture just until blended. Stir in chocolate chips and nuts (optional).
  5. Drop dough onto parchment lined cookie sheets using a 1 oz scoop. Evenly place 20 scoops on the sheet (4×5).
  6. Bake 8-10 minutes or until light brown (centers will be soft).
  7. Cool 2 minutes, remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  8. Store covered in airtight container.

Chef Kristi Kriger

Meals on Wheels Western Michigan

Chef Kristi Kriger

Chef Monica Mitidieri

Koeze and Monica’s Gourmet Cookies

Chef Monica Mitidieri

Dark Chocolate Cashew-Pistachio Nut Cookies

Chef Monica Mitidieri's Dark Chocolate Cashew-Pistachio Nut Cookies

  • 1/2 c non-salted butter
  • 1 1/2 c all purpose flour
  • 1/2 c powdered sugar (NOT granules or sugar replacements)
  • 1-2 Tbsp milk or as needed
  • 2 1/2 Tbsp vanilla custard powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 c dark chocolate morsels
  • 1/2 cup each chopped cashews plus extra for garnish
  • 1/2 cup chopped pistachios plus extra for garnish (we used our local favorite Koeze nuts!)
  1. Combine butter and powered sugar in a mixer.
  2. Add 1 Tbsp milk and the rest of the ingredients. If too stiff, add a little more milk to reach a smooth consistency.
  3. Make a log shape with dough and wrap in plastic wrap. Refrigerate 1-2 hours (or overnight).
  4. Unwrap dough after chilling and cut into round or oval shapes.
  5. Bake at 300 degrees for approximately 12 minutes.
  6. Cool for 15 minutes.

Manchamanteles

“Tablecloth Stainer”

Chef Oscar Moreno's Manchamanteles

  • 1 lb pork loin center cut
  • 1 lb pork neck bones or country ribs
  • bouquet of fragrant herbs (bay leaves, oregano, thyme—3 stalks of each)
  • 6 bay leaves wrapped in cheesecloth or coffee filter
  • 3 ancho chiles
  • 3 mulato chiles
  • 1 large Spanish onion, chopped
  • 3 Roma tomatoes, roasted and peeled
  • 3 Tbsp lard
  • 1 tart apple, peeled and cored
  • 1 pear, peeled and cored
  • 3 peaches, peeled and sliced
  • 4 oz pineapple, peeled and cut in 1/2 inch cubes
  • 1 semi-ripe plantain, peeled and cut
  • 1 Tbsp sugar
  • 2 Tbsp white vinegar
  1. Place the pork and bones in a large saucepan and cover with water. Add the herbs and salt to taste. Simmer until pork is tender.
  2. Remove from heat. Discard the bones.
  3. Strain the broth. Set aside.
  4. Slice the meat. Set aside.
  5. Puree the chiles with the onions and tomatoes.
  6. Drain the puree and saute in a large, hot pot.
  7. Add the pork broth and simmer for 10 to 15 minutes to blend the flavors.
  8. Add the meat and the fruit except for the plantains. Simmer for 5 minutes.
  9. Add the plantains, sugar and vinegar. Simmer for 2 minutes.
  10. Season to taste. Serve hot.

Chef Oscar Moreno

Mexo

Chef Oscar Moreno

Chef Kyle Murray

City Built Brewing Company

Chef Kyle Murray

Shrimp Creole

Chef Kyle Murray's Shrimp Creole

For the Creole Seasoning

(You can also use a store brand)

  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 2 Tbsp oregano, dried
  • 2 Tbsp basil, dried
  • 1 Tbsp thyme, dried
  • 1 Tbsp black pepper
  • 1 Tbsp white pepper
  • 1 Tbsp cayenne
  • 5 Tbsp paprika
  • 3 Tbsp salt

For the Black Roux

  • 2 oz butter
  • 1/3 c flour

For the Shrimp Creole

  • 2 c celery, diced
  • 2 c onions, diced
  • 2 c green peppers, diced
  • 2 c tomatoes, diced
  • 2 c tomato sauce (use your favorite. I use a chunky peeled tomato sauce)
  • 2 c chicken stock (you can substitute your favorite stock)
  • 2 Tbsp creole seasoning (use the recipe above, or use your favorite store bought brand. Add more if you like it spicier.)
  • 2 bay leaves
  • 8-10 shrimp
  • 2-3 Tbsp of green onion cut on a bias

For the Creole Seasoning

  1. Mix all the spices together.

For the Black Roux

  1. Melt butter in a small sauté pan on medium heat.
  2. Slowly add in flour.
  3. Stir frequently for about 10 minutes or until the roux is a deep brown color. If you do not continue to stir, the mixture will burn.

For the Shrimp Creole

  1. Add a little bit of your favorite cooking oil, celery, onions, green peppers, and tomatoes into a stock pot over medium heat.
  2. Sweat for 5-8 minutes or until onions become translucent.
  3. Deglaze the pan with tomato sauce.
  4. Cook for 1 minute and then add your favorite stock.
  5. Bring to a simmer and add the creole seasoning and bay leaves.
  6. Now you can add your black roux (see above). If the sauce is thicker than desired, add more stock to thin out.
  7. Add shrimp and simmer until fully cooked (3-5 minutes).
  8. Serve over your favorite rice. Traditionally, it is served over white rice. Garnish with green onions.

Cauliflower Parmesan

Chef Bryan Nader's Cauliflower Parmesan

For Marinara Sauce

  • 2 each 28oz cans San Marzano tomatoes with basil
  • 1/4 c extra virgin olive oil
  • 1/4 c grated onion
  • 2 cloves of garlic, grated
  • 1/4 tsp dried oregano
  • ¼ c torn fresh basil leaves

For Cauliflower Parmesan

Yields 6 servings

    • 1/2 c all-purpose flour
    • 4 large eggs, lightly beaten
    • 3 c panko or plain unseasoned breadcrumbs
    • 1/4 tsp Kosher salt
    • 1/4 tsp Black pepper
    • 1 medium head cauliflower, trimmed and cut into 2-inch florets
    • 1/2 c olive oil
    • 1 c finely grated Parmesan, preferably Parmigiano-Reggiano
    • 8 oz fresh mozzarella, torn into bite-sized pieces
    • 5 c marinara, see recipe above or use your favorite brand

For Marinara Sauce

  1. Pour the tomatoes into a large bowl, reserving the juice. Hand crush the tomatoes and remove any tough membranes.
  2. Add the olive oil to a large pot and place over medium heat. Once the oil is shimmering, add the onion and cook for 2-3 minutes, until they just start to brown. Add in the garlic and cook for 30 seconds.
  3. Carefully add the tomatoes and their juice to the pot. Stir, bring mixture to a boil and then reduce the heat to low. Simmer for 1 hour to allow the flavors to come together.
  4. Remove the pot from the heat and stir in the oregano and fresh basil.
  5. Serve.

For Cauliflower Parmesan

  1. Heat the oven to 400°F. Place the flours in a large resealable plastic bag. Place the egg and panko into separate wide, shallow containers. Season each with the salt and pepper.
  2. Place the cauliflower pieces first into the plastic bag, seal the bag and shake to coat the cauliflower with the flour. Remove the cauliflower from the bag, shaking off any excess flour, then dip the cauliflower into the eggs, then coat with panko. Place the coated pieces on cauliflower onto a baking tray and into the refrigerator for 15-30 minutes.
  3. Fill a large skillet with 1/2-inch olive oil. Place over medium heat. When oil is hot, carefully fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined baking tray.
  4. Spray a 9×13 inch baking pan with nonstick cooking spray and spoon a thin layer of sauce (approximately 1 cup) over the bottom. Sprinkle one-third of the Parmesan over sauce. Scatter half of the cauliflower mixture over the Parmesan and top with half of the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
  5. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes.
  6. Let cool for 10 minutes before serving.

Chef Bryan Nader

Trinity Health Hospitality Services

Chef Bryan Nader

Chef Salvadore Oliveros

LA Huasteca

Chef Salvadore Oliveros

Torta Loca

Chef Salvadore Oliveros' Torta Loca

  • telera (Mexican buns)
  • ham
  • carnitas (roasted pork, available at any Mexican deli)
  • onion
  • avocado
  • chipotle sauce (bottled)
  • refried beans
  • sour cream
  • queso Chihuahua
  1. Split the telera in half lengthwise.
  2. Smear the chipotle sauce and sour cream on the top half of the bun.
  3. Layer the ham, carnitas, onions, and avocado on the bottom half of the bun.
  4. Sprinkle the cheese over the top of the layers of ingredients.
  5. Place the top of the telera on the sandwich and enjoy!

Tomato Toast with Chives and Dukkah

Chef Jeremy Paquin's Tomato Toast with Chives and Dukkah

For Dukkah Spice

Yields 1 1/4 cups

  • 1/2 c almonds
  • 1/4 c pistachios
  • 1/4 c sunflower seeds
  • 2 Tbsp sesame seeds
  • 2 Tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

For Tomato Toast with Chives and Dukkah

Yields 4 servings

  • 4 cloves roasted garlic
  • 1 c ricotta cheese
  • kosher salt
  • 1/2 lemon
  • 4 thick slices of sourdough bread (toasted)
  • 3 heirloom tomatoes (thinly sliced)
  • 2 Tbsp chopped chives
  • 4 Tbsp dukkah spice (recipe below)
  • Sea salt
  • Fresh ground black pepper
  • Extra virgin olive oil (for drizzling)

For Dukkah Spice

  1. Gently pulse nuts and seeds in a food processor.
  2. Add mixture to a dry sauté pan set over low heat. Toast for 3 to 4 minutes stirring every 30 seconds.
  3. Add remaining ingredients and stir for an additional 3 to 4 minutes until mixture becomes slightly fragrant.
  4. Remove and let cool.

For Tomato Toast with Chives and Dukkah

  1. Mix roasted garlic, ricotta, and juice of half lemon in a small bowl. Season with kosher salt to taste.
  2. Spread ricotta mixture over toast and shingle tomato slices on top. Sprinkle with chives, dukkah, sea salt and black pepper. Finely grate lemon zest from reserved lemon half over and drizzle with the extra virgin olive oil.
  3. Cut and serve.

Chef Jeremy Paquin

Bistro Bella Vita

Chef Jeremy Paquin

Chef Chris Perkey

Taverna Rossa

Chef Chris Perkey

Meatballs

Chef Chris Perkey's Meatballs

Yields approximately 14-16 meatballs

  • 1/4 c 100% olive oil
  • 1/2 c chopped Spanish onions
  • 2 Tbsp chopped garlic
  • 1/2 c diced bacon
  • 1 tsp ground fennel
  • 1 tsp ground coriander
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1/4 c gluten free flour
  • 1/4 c gluten free bread crumbs
  • 1 Tbsp chopped parsley
  • 2 Tbsp chopped basil
  • 1/2 c grated Parmigiano-Reggiano
  • 1/2 c ricotta cheese
  • 1 tsp black pepper
  • 3 eggs
  • 1 Tbsp Kosher salt
  1. Preheat oven to 400 degrees.
  2. In medium sauté pan, warm the oil over medium high heat. Add the onions, garlic, and bacon. Cook and stir this for 6 minutes until the bacon renders its fat and the vegetables are translucent. Let this cool for 5 minutes.
  3. While the bacon mix is cooling, mix the rest of the ingredients in a large mixing bowl.
  4. Let the mix rest for 2 hours, then scoop it into 2 oz portion balls.
  5. Cook in the oven at 400° in a 9×13″ (or casserole dish) pan for 20 minutes.
  6. Warm in your favorite tomato sauce and serve. Chef Perkey highly suggests San Marzano tomato sauce. Top with grated Parmigiano-Reggiano cheese.

Gołąbki

Stuffed Cabbage Rolls

Chef Gary Szotko's Gołąbki

Yields 6-8 cabbage rolls

  • 2 c stewed tomatoes
  • 1 can of Campbell’s Tomato Soup
  • 3 Tbsp brown sugar
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 egg
  • 1/2 tsp marjoram
  • 1/8 tsp garlic powder or 1 clove fresh garlic
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/4 tsp poultry seasoning
  • 1/4 c cooked rice
  • 1 onion, finely chopped
  • 1 large head of cabbage
  1. Combine meat, egg, seasonings, onion, and rice. Let stand for 24 hours.
  2. Cut the core from the cabbage. Loosen the leaves and par boil in water until the leaves come apart easily and cut off as they become soft.
  3. Cool in cold water and pat dry.
  4. Cut out heavy ribs.
  5. Place equal amounts of meat in each cabbage leaf. Fold the two opposite sides and roll, starting with one of the open ends. Fasten with toothpicks if needed.
  6. Spread a small portion of the tomato soup on the bottom of a roasting pan.
  7. Combine the remaining soup, stewed tomatoes, and brown sugar.
  8. Place cabbage rolls over soup.
  9. Place cut-up carrots or baby carrots and cabbage leftovers over the cabbage rolls.
  10. Spoon sauce mixture over the cabbage rolls.
  11. If there are extra cabbage rolls, repeat above steps for an additional layer.
  12. Bake covered at 250 degrees, unsauced for 2 hours. Sauce and refrigerate overnight. Bake covered at 350 degrees for 1 to 1-1/2 hours.

Chef Gary Szotko

Lewandowski’s Market

Gary Szotko

Chef Jessica Ann Tyson

Candied Yam

Jessica Ann Tyson

Shrimp and Grits

Chef Jessica Ann Tyson's Grits

For the Shrimp Gravy

  • 1 lb jumbo raw shrimp deveined without heads and tails (heads/tail OFF)
  • 1/4 lb jumbo raw shrimp, heads and tails ON
  • 1/2 lb smoked beef sausage link sliced
  • The Trinity – because the smell is heavenly:
    • 3/4 c diced onion
    • 1/2 c diced red bell pepper
    • 1/2 c diced green bell pepper
  • 1 stick REAL butter
  • 2 Tbsp real butter
  • 1/4 c flour
  • 2 c Half & Half
  • 2 pressed fresh and minced garlic cloves
  • 1/2 tsp fresh black pepper
  • 1/2 tsp of Lawry’s Seasoned Salt
  • 1/4 tsp garlic powder
  • 1/4 Tbsp chicken bouillon
  • 1 Tablespoon hot sauce OR Tabasco
  • 2 scallions sliced thin

For the Grits

  • 1 c white old fashioned grits (NO instant or you will miss the party that’s going to take place in your mouth later, my dear)
  • 1 c whole milk
  • 3 c water
  • 2 tsp salt
  • 2 Tbsp of REAL butter (remember: butter is better, boo!)

For the Shrimp Gravy

  1. In heavy skillet, melt one stick of butter over medium high heat. Add fresh garlic and 1/4 lb shrimp with heads/tails ON. Stir constantly for 3 minutes.
  2. Remove shrimp from pan. Quickly add Trinity (onions and both peppers). Cook while stirring for another 3 minutes. You only want to unlock flavors—not sweat the veggies too much.
  3. Remove pan from heat and place all drippings aside.
  4. Peel shrimp. Discard heads/tails shells
  5. Place the SAME seasoned skillet back onto stove. Melt 2 Tbps of REAL butter in skillet. Add flour and whisk. Almost immediately, add Half & Half.
  6. Whisk until smooth.
  7. Add black pepper, Lawry’s Seasoned Salt, garlic powder, chicken bouillon, and hot sauce (or Tabasco).
  8. Continue to whisk for 3 more minutes.
  9. Add Trinity/butter mixture and sliced beef sausage. Let cook and stir for 5 minutes.
  10. Add all shrimp. Cook until shrimp are pink but not tough.
  11. Place Shrimp Gravy on top of old fashioned Grits. Sprinkle scallions on top and enjoy, honey! You’re welcome. 

For the Shrimp and Grits

  1. Add salt to water. Bring to a rolling boil over medium high heat.
  2. Whisk in old fashioned white grits.
  3. Let boil for 3 minutes while keeping an eye on them. No one likes clumpy or burnt grits, boo!
  4. Add milk and REAL butter. Whisk.
  5. Lower heat. Let cook 15-20 min, whisking when needed.
  6. Remove and immediately divide between four bowls to be topped with our Shrimp Gravy.

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