Las Vegas Buffet Club Recipes

RECIPES

ENTREES

BEEF AND GUINNESS PIE

CHILAQUILE PIE

EGGPLANT PARMIGIANA

GNOCCHI di PATATE

PIZZADILLA™

RATATOUILLE

HOMEMADE RAVIOLI

SAUCES

OTHER

CREAM OF WHEAT PANCAKES

VANISHING OATMEAL RAISIN COOKIES

BEEF AND GUINNESS PIE

This recipe originates from County Tipperary, Ireland (according to SAVEUR'S, Food for the Holidays issue - Winter, 2004.) A hearty Snow/Rainy-day-comfort-food-treat, this savory beef-pie will beckon you back to the fridge at 1:00 AM, and again at breakfast time. Purchase, at least, two 6-packs of Guinness Stout for 6-8 guests.

Start early - allow 5-6 hours, from start to serving. Thaw pastry 1/2 hour before pie is done.
Serves 6-8

3 TBSP tomato paste
3 1/2 cups beef stock
4 lbs. beef chuck, cut into 1" cubes
1 1/2 lbs. white mushrooms, trimmed and quartered
1 large yellow onion, peeled and sliced
6 garlic cloves, peeled and chopped
2 cups Guinness Stout
1 1/2 cups flour
Salt and freshly ground black pepper
1 egg
1 lb. frozen puff pastry, thawed

1) Preheat oven to 325'. Put tomato paste into a large bowl, add stock and stir until paste dissolves. Add beef, mushrooms*, onions, garlic, thyme and stout, and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper and stir well. Transfer to a deep 10 1/2" x 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake, stirring occasionally, until meat is very tender, 3 1/2 - 4 hours.

(One-half hour before pie has finished cooking, thaw puff pastry.)

2) Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thickness, 2" wider than baking dish. Remove baking dish (fully cooked pie) from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearmint sprigs, if you like. (I prefer 4-leaf clovers if I can find them.)

*Hints and suggestions: a) If mushrooms are small (quarter-size) just halve them. If they are half-dollar size, quartering them is fine. Small bits of mushroom disappear after 4 hours of cooking. b) Guinness draft can be substituted for the stout, for a slightly milder version. c) Let the pie cool down before serving - 20 minutes. d) For two to four people use a round 8" x 4" deep baking dish and halve the recipe.

Serve with a glass of the Guinness or a solid Red wine.


CHILAQUILE PIE

(Mexican-style pie from Trader Vic's Pacific Island Cookbook)

	TRADER VIC'S PACIFIC ISLAND COOKBOOK - 1968
	"This recipe came to me labeled 'Tamale Pie' but it really is an Americanized version
	of 'Chilaquiles, a true Mexican dish made up of alternating layers of pieces of tortillas,
	a sauce consisting of Serrano chilies, green tomatoes, coriander, white onions,
	and layers of grated cheese. Frankly, I like this one better but I am going to change
	the name." Trader Vic speaks from the past...

		1/2 teaspoon oregano
		1/4 teaspoon garlic powder
		2 teaspoons salt
		1/4 teaspoon black pepper
		1 #2 can whole kernel corn
		1 small can pitted black olives, or more
	1/4 cup oil	10 soft tortillas
	1 large onion, chopped	1 pound *Tillamook cheese, grated
	1 green pepper, chopped	Chopped green onions
	2 pounds ground beef	Coriander sprigs
	2 teaspoons chili powder	Sliced radishes
	1 #2 1/2 can Las Palmas Red Chili Sauce
Preheat large skillet, add oil, onion and green pepper, and sauté until onion is transparent. Add beef and stir-fry until meat is crumbly and has lost it's red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top. Bake uncovered in 350' F. oven for 45 minutes. Garnish with chopped green onions, sprigs of coriander and sliced radishes.
*Mexican Asadero also works nicely. [LVBC]

Margaritas and Negra Modelo go well with this dish...




EGGPLANT PARMIGIANA

This recipe is from Leone's Italian Cookbook - Serves 6
2 medium-sized eggplants	1/4 cup butter, melted
1/2 cup sifted all-purpose flour	1 teaspoon salt
2 eggs well beaten	1 teaspoon freshly ground black pepper
1/2 cup sifted bread crumbs	3 cups Marinara Sauce, warmed - click
1 teaspoon crumbled dried oregano	1/2 cup freshly grated Parmesan cheese
6 tablespoons olive oil	Thin slices of mozzarella or Swiss cheese
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Leech the Eggplant Flour Eggs Bread-Crumbs Saute' 5 minutes Eggplant Parmigiana
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Wash and dry the eggplants but do not peal them. Cut into 1/2-inch slices. Sprinkle slices lightly with salt, place them on brown paper [or paper towel,] and let them drain for 30 minutes. Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano, then dip eggplant slices into bread crumbs. Combine olive oil and butter in a skillet and heat. Add eggplant slices and sprinkle lightly with the salt and pepper. Sauté to a medium brown, about 5 minutes on each side. Preheat oven to moderate (325' F.) Oil a baking pan and cover the bottom with a thin layer of the marinara sauce. Arrange browned eggplant slices on top of the sauce, and sprinkle them lightly with Parmesan cheese. Place a small slice of mozzarella or Swiss cheese on each eggplant slice. Spoon another thin layer of marinara sauce overall. Bake for 20 to 25 minutes. This dish is substantial enough to serve as an entree. Serves 6. Marinara Sauce for Eggplant Parmigiana

GNOCCHI di PATATE

(Potato Gnocchi or dumplings)

This recipe - sort of a Hybrid for Gnocchi - is from ADA BONI'S "ITALIAN REGIONAL COOKING" and ZIA JOSEPHINE'S recipes.

Serves 4 - 6

Gnocchi:

2 1/2 lbs. potatoes - boiled, peeled and mashed

2 cups all purpose (plain) flour

salt

1 tsp. baking powder

2 eggs, beaten

TOMATO SAUCE This meat sauce is fairly standard

GORGONZOLA-MUSHROOM Cream Sauce is an alternate sauce to use with Gnocchi

Boil potatoes (about 45 minutes or until a fork can be easily passed thru to the center)

Rinse under cold water and remove peel

In large mixing bowl, mash potatoes with potato masher or use food processor

Put the warm mashed potatoes into a bowl. Add the flour, baking powder, eggs,

salt to taste and work lightly into a smooth dough

(When you are ready to cut the dough, start boiling a large pan of water for cooking.)

On a lightly floured surface, roll pieces of the dough into 12 inch-long cylinders, about the thickness of a finger and cut these into inch-long pieces. Gently, roll and press the 1" pieces with the tines of a fork, ending ridges at mid-point (see Figure 1.) You can shape about 12 "dumplings" and cook them immediately or you can roll, cut and shape all the dough, and then cook the 1 inch pieces 12 at a time.

I find it easier to roll, cut, shape and cook 12 pieces at a time:

Drop 12 "dumplings" into the boiling water and cook until they float (1-2 minutes - then let them cook another minute)

Scoop the cooked gnocchi off the surface with a perforated spoon, drain well, then transfer them to a heated fireproof dish and keep warm in the oven. (The idea here is to remove most of the surface moisture.)

Roll, cut, shape and cook 12 more etc. etc. etc.

In a large bowl, mix cooked gnocchi with 1/2 of the tomato sauce, spoon onto plate, add more sauce and top with a generous portion of Fontinella cheese. Fig. 2

For the Coup de Gras, add a dab of butter on top of the cheese, sprinkle with Cayenne pepper and set under the broiler for a few minutes - until the butter starts to run.

Hints and Suggestions: 1) Mash the potatoes thoroughly, so there are no lumps. 2) Start boiling the gnocchi cooking water when you are ready to mix the dough. 3) Mix the dough ingredients very lightly, just enough to blend: Too much kneading creates a gooey, glutinous glob of mush.

PIZZADILLA™ (Tortilla / Quesadilla Pizza)

When I was living in Cabo San Lucas in the 90s, my friend Juan & his brother, who owned a restaurant in CSL, and I got together one evening. The subject was food. I was going to show them how to prepare an American Pizza. Well, because of the altitude & other factors, the pizza was a bust (it didn't rise to the occasion.) However I came up with an idea: The PIZZADILLA™ - a fusion of pizza and an open-faced quesadilla.

The reader is either going to hate this one or...A tortilla is substituted for the pizza dough. On the negative side, a pizza purist is not going to accept this as legitimate pizza. A connoisseur would insist on a thicker, yeast-dough. On the positive side, it's: 1) fast & easy, 2) inexpensive, and 3) less fattening & filling. You get most of the tastes, without the mass of (pizza) dough.

Don't get me wrong, I'm not anti pizza. Pizza is one of my passions.

Basically the PIZZADILLA™ is: pizza sauce, cheese, and pizza toppings on a tortilla.

(Adjust the following ingredients for tortilla size & personal preferences. These are just suggestions.)
	Suggested ingredients for one 8" PIZZADILLA™ :
	1 8"	Tortilla
	1 tsp.	Olive Oil
	2-3 oz.	Pizza Sauce or Tomato Paste
	3-4 oz.	Mozzarella Fresca cheese
	1	thinly sliced, peeled, garlic clove
	1-2 TBS	chopped black olives
	2-3	sliced mushrooms
	6-8 thin slices	medium tomato
	6-8 or more	Jalapeno slices
	1 TBS	Grated Fontinella, Romano or Parmesan cheese
	6-8	medium fresh Oregano leaves (or 1 tsp. dried Oregano)
	1/4 tsp.	Cayenne pepper
	1/4 tsp.	Garlic powder
	*See below for extra ingredients


First of all place the tortilla on an ungreased, flat baking pan or foil. You can place the Pizzadilla™ directly on an oven rack to bake.

Use your imagination to create a Pizzadilla™ from any combination of items.
		Here are a few of my suggestions:
	A.)	I start with a larger (quesadilla, enchilada or burrito size) tortilla (8-12 inches)
	B.)	Brush Olive Oil or garlic infused Olive Oil on the surface (top only) of a tortilla
	C.)	Spread your favorite pizza sauce, or undiluted tomato paste on the oiled tortilla
	D.)	Arrange slices or shreds of your favorite pizza cheese (I recommend Mozzarella Fresca)

		Top with your favorite pizza toppings (here's what I might do:)
	1.)	Slice a glove of garlic (very thin slices) and distribute evenly
	2.)	Add chopped black olives
	3.)	Add sliced mushrooms
	4.)	Add thin tomato slices
	5.)	Add Jalapeno slices
	6.)	Sprinkle a bit of *grated cheese on the pizza: Fontinella, Romano or Parmesan**
	7.)	Spread a few fresh ****Oregano leaves on top

Bake in a toaster oven or standard oven (at about 375 degrees) until the cheese is melted and the underside of the tortilla starts to brown (just a few minutes,) remove, slice and pig out.



		Hints, Tips and Suggestions:
		I like to use packaged Boboli Pizza Sauce or Tomato Paste** straight from the can
		*I prefer grated Fontinella** but you can use Romano or Parmasan
		**Use dried Oregano if you don't have fresh Oregano**
		Add a pinch of Cayenne pepper and garlic powder
		For a rich, creamy Pizzadilla™: Instead of brushing Olive Oil* on the tortilla, spread a thin layer of cream cheese on a naked tortilla, add the sauce and continue from step D (above)
		*If you want more quesadilla than pizza, use Mexican Asadero cheese, salsa, taco toppings and cilantro - but then you would have a Mexican pizza or open faced quesadilla.
		*Use a taco size tortilla for a quick snack

These are suggestions only, use your imagination to create your own Pizzadilla™...

RATATOUILLE A

RATATOUILLE, the recipe…
This is an old French recipe for Ratatouille, which is basically a medley of cooked veggies,
from Larousse Gastronomique, by Prosper Montagne (Prefaces by Auguste Escoffier and Phileas Gilbert) - c. 1961 by Crown Publishers.

Peel and slice 6 aubergines [eggplant] and 6 Italian marrows (courgettes,) [zucchini] sprinkle with salt and leave covered with a weighted plate for 1 hour.
Slice 2 large onions. Skin, remove pips and cut up 8 tomatoes. Slice 2 peppers [green bell] very thinly, removing core and seeds. Chop 3 garlic cloves.
Heat 1 cup olive oil in a heavy pan, fry onion until slightly colored, add the garlic. Cook for 5 minutes, then add aubergines, courgettes, peppers and tomatoes. Season with salt and pepper, add a bouquet garni [bundle of herbs: thyme, bay leaves, and sage, tied with a string] and cook, covered for an hour. This dish may be served hot or cold.

Take me to the LVBC's BLOG page for Ratatouille, the movie...

HOMEMADE RAVIOLI from Leone's Italian Cookbook by Gene Leone - Harper & Row, Publishers

RAVIOLI STUFFING
1 package (10 ounces) fresh spinach
Half of meat from sauce, chopped
1 cup grated Parmesan cheese
3 eggs
Pinch of Black pepper
Pinch of freshly grated nutmeg
salt

Wash the spinach, cook it until tender, then drain thoroughly and chop fine. Mix with
meat, cheese, eggs, pepper and nutmeg. Add salt to taste. Mix well and your stuffing
is ready.

HOMEMADE SAUCE FOR RAVIOLI

HOMEMADE DOUGH for RAVIOLI

3 1/2 cups sifted all purpose flour 4 to 5 tablespoons water
4 eggs 1 tablespoon salt

"Place flour on a long pastry or baker's board. (I use a bowl - see Fig. 2) Make a well in the center and drop eggs in. Add water, a little at a time, and the salt. Blend together and knead until smooth and elastic. Cover and let stand for 30 minutes. Divide into 4 parts. (Fig. 3) Roll out the dough, wrapping it around rolling pin until it is very thin, as thin as you can make it. Spread out dough on a flat surface." (Info. in white is mine!)


ASSEMBLING RAVIOLI

Make a row of little mounds of stuffing on the rolled out ravioli dough, using about 1 teaspoon for each. (Fig. 4) The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart. When row is complete, cover by folding dough over top; then press firmly between the mounds of stuffing with the side of your hand. Cut along the full length of strip and in between mounds with pastry wheel cutter, bearing down on wheel. Separate and allow to dry for at least 40 minutes. Continue until all dough and stuffing are used. (See fig. 5)

When ready to cook, place ravioli in boiling salted water and cook for about 12 minutes. Drain in a strainer, handling carefully, and place in a warm bowl. Spoon a little sauce over and sprinkle with grated Parmesan cheese. Mix gently. If you are making them for the next day or if you have some left over, refrigerate immediately, or freeze for future use. The sauce by itself and the uncooked ravioli freeze well. Serves 6 to 8.


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CREAM OF WHEAT PANCAKES / FARINA PANCAKES
As I'm getting older, I find that regular pancakes are too heavy. Pancakes made with
Cream of Wheat or Farina (cereal,) instead of plain, white flour allow me to still enjoy the ritual of pancakes in the morning without the letdown.


CREAM OF WHEAT PANCAKES		INGREDIENTS:

		BATTER
		3 TBL. Cream of Wheat or Farina
		1/2 cup water
		1/4 cup milk
		1 level tsp. Baking powder
		1 tsp. sugar (preferably raw)
		dash salt
		x

		TOPPINGS
		Raspberry jam
		honey / syrup
		powdered sugar
		fruit: strawberries-orange section


In blender, mix cereal, water, milk, Baking powder, sugar		10 inch skillet
and salt. Let set for five minutes while heating oiled pan.		oil to coat pan

Makes 1 10-inch. pancake

Just before pouring batter run blender or hand mix a few more seconds
pour batter into heated, greased pan covering bottom and 1/4 inch up the sides cook on med. heat until batter mixture is no longer runny lift side of pancake with spatula; when pancake is firm enough to flip, flip it over cook other side until batter is firm and pancake is browned remove from pan and turn one edge over to form half-moon spread on raspberry jam, pour on honey & sprinkle with powdered sugar
HINTS: Cook on lower heat than regular pancakesCooking is a bit tricky since you're basically cooking water mixed with a little wheat. You have to cook the pancake long enough so it won't fall apart, without browning it too muchWhen you're ready to flip the cake first pass the tip of a rubber spatula under the outside edges of the pancakeUse microwave recipe on box for larger quantitiesFor a lighter crepe-like pancake, add 1/2 egg to the above recipeYou can use more milk to make the batter thicker, however it is more prone to stick to the pan
One serving (3 TBS.) of Cream of Wheat: Ingredients: WHEAT FARINA, SALT, WHEAT GERM, GUAR GUM, NATURAL FLAVOR, BHT (TO PRESERVE FRESHNESS), MONO-AND DIGLYCERIDES (EMULSIFIER). VITAMINS & MINERALS: CALCIUM CARBONATE, FERRIC PHOSPHATE (SOURCE OF IRON), NIACIN, VITAMIN A PALMITATE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.

VANISHING OATMEAL RAISIN COOKIES

(This is a perfect recipe fresh off the lid of a Quaker Oats box.)

1 cup (2 sticks) margarine		*1-1/2 cups all-purpose flour
or butter, softened		1 teaspoon baking soda
1 cup firmly packed		1 teaspoon cinnamon
brown sugar		1/2 teaspoon salt (optional)
1/2 cup granulated sugar		3 cups Quaker Oats (quick
2 eggs		or old fashioned, uncooked)
1 teaspoon vanilla		1 cup raisins
(For High Altitude increase flour to 1 3/4 cups.)*
1. Heat oven to 350' F
2. Beat together margarine and sugars until creamy
3. Add eggs and vanilla; beat well
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet
7. Bake 10 to 12 minutes or until golden brown
8. Cool 1 minute on cookie sheet; remove to wire rack