Scalloped Oysters

 

Recipe Name: Scalloped Oysters

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.

Years you've been making it: 1960s

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Pint oysters plus liquor
• 1/4 lb mushrooms
• 6 Tbls of butter
• 3 Tbls of flour
• Milk
• 1/4 tsp oregano
• 2 Tbls parsley
• Salt and pepper
• 8 oz large egg noodles, cooked
• 4 hard boiled eggs, chopped
• 1 cup buttered bread crumbs

Directions: 

1. Set overn to 400
2. Drain oysters, save liquor. Set aside
3. Melt butter in saucepan, add mushrooms. Take mushrooms out of butter.
4. Blend in flour.
5. Measure oyster liquor and add milk to make 1 3/4 cups liquid.
6. Slowly add and stir liquid into flour mixture.
7. Stir in oregano, parsley, and seasonings.
8. Cook and Stir until sauce is thick, 3 mins.
9. In shallow baking dish, alternate layers of cooked noodles, eggs, oyster and mushrooms.
10. Pour sauce overtop, sprinkle with bread crumbs.
11. Bake 15 mins.
12. 4 to 6 servings.

Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning. 

Blender Hollandaise Sauce

 

Recipe Name: Blender Hollandaise Sauce

Story: As I was planning to make Eggs Benedict for John’s birthday this year, I was reminded of my mom’s blender Hollandaise (taken from Joy of Cooking).  She used the recipe for artichokes (we were the odd family that actually ate artichokes in our time), and occasionally to pour over asparagus or broccoli.  My dad especially liked it over broccoli, a vegetable he was not overly fond of, due to his mother overcooking it when he was growing up.  But crisply cooked and with hollandaise, he was a fan!

Author / Creator: Adapted from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1964 edition).

Submitted by: Kristy

Ingredients: 

• 3 egg yolks
• 2 Tbsp. lemon juice
• Pinch of cayenne pepper
• 1/4 tsp. salt
• 1/2 cup butter (1 stick)

Directions: 

1. Put the egg yolks, lemon juice, cayenne, and salt in a blender. 
2. Melt the butter until it is hot and bubbling (this is easiest to do in a microwave). 
3. Blend the egg yolks on high for a few seconds, and then pour in a steady stream of hot bubbling butter. 
4. The hollandaise should now be done; if it isn’t thick enough, continue to blend for a few more seconds. If the sauce is too thick add a tiny amount of lemon juice or water. 
5. Taste and add salt, cayenne, or lemon juice as needed.

Notes: 

The sauce must be hot when served; either make it at the very end or keep it warm by putting the blender container in warm (not hot) water. This makes enough for 3 servings of Eggs Benedict or Rockefeller and I usually only make it for 2. I’ve tried making a smaller amount and it doesn’t work; without the full amount of bubbling hot butter, there isn’t enough heat to cook the eggs. Leftover hollandaise makes a terrific sauce for asparagus or other green vegetables. To use leftover hollandaise, slowly reheat the sauce in a water bath.

Shepherd's Pie

 

Recipe Name: Shepherd's Pie

Story: I really enjoy shepherd's pie, and although technically it is supposed to be made with lamb, I will make this with ground beef or venison most of the time since I usually have that on hand.

Years you've been making it: Since 2017

Author / Creator: Some combination of online recipes that I've tweaked over the years

Submitted by: Dudstin

Ingredients: 

• 1 package of ground beef, venison, or lamb (roughly 1 to 1.5 lbs)
• 3 tbls butter
• 1 large yellow onion, chopped
• 2 carrots, cut small (peeled if preferred)
• 4 cloves of garlic, minced
• 2 tbls tomato paste
• 1/4 cup flour
• 2 cups beef (or chicken or lamb) stock
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 4 or 5 sprigs thyme, fresh
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 cup frozenpeas
• 2 pounds russet potatoes, peeled and diced
• 5 tbls butter
• 1/2 cup cream, milk, or salted water
• Optional: 2 egg yolk
• Optional: Shredded cheese or grated parmesan cheese
• Kosher salt and black pepper

Directions: 

1. Preheat oven to 425
2. Brown ground beef, remove and set aside.
3. Add butter, sauté onions until soft, roughly 5 mins. Add garlic and sauté until soft, 2-3 mins.
4. Add tomato paste and stir until mixed, 2 mins.
5. Add flour and mix, this is the beginning of the gravy. Stir until just slightly blond.
6. Slow add in the beef stock until all is incorporated and no lumps of flour.
7. Add Worcestershire, dijon, thyme, sage, rosemary, and carrots.
8. Cook until somewhat thickened, about 10 to 15 mins.
9. Add black pepper, and then salt to taste (start with 1/2 tbls and add until preferred).
10. Remove from heat and mix in the frozen peas.
11. Grease a 9x11 baking dish, add meat mixture to dish.
12. Top with mashed potatoes, spreading over the top. Optionally - top with cheese.
13. Bake at 425 for 15 - 20 mins until top starts to brown.

Make mashed potatoes your desired way. You want it to be slightly loose so it is easier to spread. It will thicken up as it bakes. Adding the egg yolk to the mashed potatoes makes it richer, helps it thicken, and helps it turn golden brown, but this is optional.

Manhattan Tuna Chowder

 

Recipe Name: Manhattan Tuna Chowder

Story: Found among Grandma Bisset recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• 2 diced bacon slices
• 1 large onion sliced
• 2 cup cubed, pealed?, potatoes
• 1/2 cup diced celery
• 2 cup tuna drained
• 1 lb can tomatoes
• 2 cup water
• 1 tsp salt
• 1 tsp thyme
• 1/4 tsp pepper

Directions: 

1. Cook bacon until crisp. Add onion, cook until tender, but not brown.
2. Add potatoes, carrots, celery, tomatoes, water, salt, thyme, and pepper.
3. Simmer, uncovered, 30 minutes
4. Add tuna; simmer 5 minutes longer.
5. Serve hot.

Notes: 

For bacon, oil or butter may be substituted. You can use minced onions (dried), canned potatoes, and eliminate the carrots or celery if you don't have any. Just add a little more of something else.

Roasted Red Pepper Tomato Soup

Recipe Name: Roasted Red Pepper Tomato Soup

Story: Other than chicken and rice soup, I find this to be a very nutritious and soothing soup. Don't be fooled the red peppers do not make it spicey. So, if you want a little kick add crushed red peppers.

Years you've been making it: Since 2005

Author / Creator: Suzy / Mom

Submitted by: Suzy / Mom

Ingredients: 

• 3 red bell peppers, rinsed, stemmed, seeded, and halved
• 3 Tbs olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 can (28 oz.) whole tomatoes
• 1 Tbs Paprika
• 3 cup vegetable or low fat chicken broth
• 2 tsp. lemon juice
• Salt and pepper
• Creme Fraiche or plain yogurt
• Chopped parsley

Directions: 

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4-5 inches from the heat, until the skins are black and blistered, about 8 minutes. Let cool, uncovered 10-15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3-4 quart pan over medium heat, add the olive oil and the onion. Stir often until the onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1-2 minutes. Add the roasted peppers and tomatoes, along with their juices and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, puree the soup in small batches until smooth. Return puree to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.
4. Ladle into cups or bowls and garnish with a dollop of creme fraiche or plain yogurt and parsley.

Notes: 

This sounds labor intensive but it really is not. Roasting the red peppers as described makes it very easy to peel the skins off.

I use a wand to puree the tomatoes and red peppers and it makes a lot less mess.

Spicy Pulled Pork

 

Recipe Name: Spicy Pulled Pork

Years you've been making it: Long time

Author / Creator: Forest

Submitted by: Dustin

Ingredients: 

• 1 stick butter
• 2 cups vinegar, apple cider preferred, white works too
• 1/2 cup cayenne powder
• 1/2 cup crushed red pepper flakes
• Salt to test

Directions: 

1. Cook pork butt however your preference until fall apart tender. Easiest method is in a crock pot with some water.
2. Once pork butt is done, pull it / shred it (can just do it in the same crock pot)
3. Melt the butter in a small pot, then add all other ingredients.
4. Pour mixture all over the pulled pork and mix in.
5. Serve on hamburger bun / bread.

Notes: 

This sounds like it would be very spicy, and although it is pretty spicy, the vinegar does balance it out. It has an excellent "north carolina" pulled pork flavor.