Jeff Green Recipes

Tuscan Potato Salad
2 pounds small new potatoes
13 cup olive oil
1 tablespoon salt
2 tablespoons fresh rosemary
12 cup chopped red onion
12 cup green olives, chopped
14 cup jarred roasted red peppers, diced
14 cup chopped gherkin sweet pickles
1 small bunch fresh basil, chopped
Homemade mayonnaise (recipe follows)

Dice potatoes, with skin, into 1⁄2-inch cubes. Place in a mixing bowl. Add olive oil, salt and rosemary and toss. Transfer to a baking sheet. Bake at 425 degrees about 30 minutes, until potatoes are golden brown and tender.
While potatoes are in the oven, chop red onion and place in a large mixing bowl and set aside.
In a small mixing bowl, combine green olives, red peppers, sweet pickles and basil.
When potatoes are done, transfer to mixing bowl with onions. Toss. Let rest for 15 minutes. Add remaining ingredients and mix with mayonnaise. Serve warm or at room temperature.

Homemade Mayonnaise
2 egg yolks
1 teaspoon lemon juice
12 to 34 cup olive oil
1 tablespoon salt

In a glass bowl, place egg yolks. Add lemon juice and beat with a wire whisk. Slowly incorporate olive oil, whipping the entire time. Once oil is incorporated, add salt.
Mayonnaise will keep in the refrigerator up to 10 days.

Brussels Sprouts
6 thick slices of bacon
12 cup olive oil
8 cups water
3 cups fresh Brussels sprouts
Crumbled feta cheese
Salt and pepper to taste

Dice bacon. Sauté in oil until crispy. Remove bacon, leaving drippings and oil in pan. Set aside.
In a stock pot, bring 8 cups of water to a boil. Place Brussels sprouts in water and boil for 5 minutes. Drain and chill.
Once chilled, slice sprouts in half. Reheat bacon drippings and oil over medium-high heat. Sear sprouts in mixture for 5 minutes. Remove from heat. Add bacon to pan and toss. Transfer to a serving bowl. Sprinkle with crumbled feta cheese. Season with salt and pepper.

Portobello-Stuffed Chicken
1 stick butter
Salt and pepper to taste
2 tablespoons fresh rosemary
12 cups chopped portobello mushrooms
1 cup breadcrumbs or cracker crumbs
1 whole chicken, cut in half

Preheat oven to 375 degrees.
In a sauté pan, place butter, salt, pepper, rosemary and mushrooms. Sauté until mushrooms are tender. Add cracker/bread crumbs to make stuffing. Set stuffing aside to cool.
Place chicken halves on cutting board. Loosen the skin on each half, but do not remove, leaving it attached to the leg bone. Debone the chicken, except for the leg bone, and remove all the meat except for that on the leg bone. Discard unused meat or use for another purpose.
Take the chicken leg with the hanging skin and place stuffing on top of the chicken leg, folding the skin over the pocket of stuffing. Use a toothpick to hold everything in place. Salt and pepper the top of the chicken. Place in a baking dish with the meatiest portion of the leg piece down. Bake covered for 40 minutes. Uncover and bake an additional 20 minutes or until golden brown.

2 ounces espresso
2 ounces vodka
2 ounces Kahlua
2 ounces cream

Combine all ingredients and pour over ice. Serves 2.

Salad with Tangy
Walnut Vinaigrette
34 cup olive oil
1 tablespoon freshly chopped garlic
1 tablespoon kosher salt
34 cup walnut pieces
12 tablespoon Dijon mustard
12 cup white vinegar
Romaine lettuce or spring greens, torn into pieces

In a sauté pan, place oil, garlic, salt and walnuts and cook over medium heat until nuts begin to brown. Add mustard and stir to incorporate. Mix in vinegar. Reduce heat to a simmer until mixture gets thicker. Remove from heat and let cool. Serve over a bed of lettuce.

Southern Seafood Pasta
34 cup olive oil
1 tablespoon minced garlic
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
12 ounces country ham, diced
34 cup chopped sweet onion
2 tablespoons cornstarch
2 cups heavy whipping cream
12 cup vodka
12 pounds peeled, deveined shrimp
1 pound penne pasta, cooked and drained

In a large sauté pan, place oil, garlic, salt, red pepper flakes, ham and onion. Sauté until all are tender. Add cornstarch, then cream and vodka. Add shrimp last, reduce heat and simmer for 5 minutes until thick and shrimp are done. Toss with pasta and serve.

NEMS Daily Journal

Click video to hear audio