by Mike Malloy
Ingredients:
1/2 to 3/4 “ wood planks, enough to hold fish, preferably fruit wood like cherry or
apple, or alder or cedar
frozen salmon fillets, thawed
salt
pepper
herbs of your choice, optional
lemon juice
olive oil
Directions:
1. Soak planks in water for 1-2 hours.
2. Place soaked wood on the grill, set at medium (350°) with the lid closed until wood starts smoking, about 10 minutes.
3. Season fish as desired. Coat top surface of plank with olive oil and place fish on top.
4. Close lid. For thin filets, cook about 10 minutes. Thicker filets will take longer.
Spaghetti with Clam Sauce
by Bill Malloy
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Shrimp with Garlic
from Marco Valenzuela's Family Cookbook
Garlic sauce may be served with shrimp or as a dip.
Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)
Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.
Garlic sauce may be served with shrimp or as a dip.
Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)
Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.
Chicken and Dumplings
by Dorothea Brandt Malloy
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Turkey Soup
By Febrina Malloy
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Stuffing for Turkey
By Febrina Malloy
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Thanksgiving Turkey
By Dorothea Brandt Malloy
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
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