Island Kitchen Party

A cool contest going on here on our small Island called Porktoberfest. Different restaurants compete http://www.peiporktoberfest.ca/restaurants I love sausages so I am thinking about joining the Home chef challenge. I am going to use all locally sources ingredients Have a few tasty ideas stay tuned for my creation.

I love shopping local, I shop for produce at the Charlottetown Farmers’Market . and at roadside stands all summer, I'm so happy that I discovered Bluefield Natural Products for Island beef, pork and chicken all grown natural and organic. At Bluefield they sell these amazing marinated steaks, I am hooked on the 3 pepper and the Monteral spice. I use the Monteral steak in my Philly's I slice it against the grain as thin as i can stir fry in a bit of butter and with some red and green pepper and onion, top it with some ADL Cheddar and Mozzarella cheese served on a hot dog roll baked at buns and things yum yum yum

From Cari's Kitchen 2 lbs White mini potatoes, halved 1 tsp Olive oil 1 red onion, peeled and chopped 1 tbsp Balsamic vinegar 1/2 cup Pesto Sauce 1/4 Parmesan cheese Cook potatoes until fork tender Meanwhile, heat oil in a skillet over medium high heat. Sauté onions until tender, about 3 minutes. Add cooked potatoes and cook long enough to get a golden crust Transfer to a bowl and while hot add the pesto sauce and Parmesan cheese toss to coat. Season with salt and pepper. Garnish with fresh basil.

From Cari's Kitchen 2 Tablespoon taco seasoning mix 1 Tablespoon olive oil 1/2 teaspoon cumin 2 - garlic cloves, minced 4 - fresh chicken leg quarters I prefer breast In a small bowl, add taco seasoning, olive oil, cumin and garlic. Stir until smooth. Rub spice mixture evenly over chicken. Let chicken stand 5 to 10 minutes or cover and refrigerate up to 8 hours. Preheat grill to medium-high, On the grill, lay on the chicken and cover. Cook for 25 to 30 minutes or until done (turn occasionally)

1 medium onion quartered 1 corned beef brisket (2 to 4 pounds) 3 carrots, sliced into 2-inch pieces 1 small turnip, sliced into 2-inch pieces 5 small potatoes, cut in half 1 cabbage,cored and quartered 1 Tablespoon, pickling spice place onions on the bottom Add the corned beef,place the pickling spice on top of meat and then top with carrots turnip and potatoes. Pour in enough water to completely cover the ingredients and meat, and then place the cabbage on top. Put the slow cooker on a low setting and cover. Cook until the beef is tender, about 8 to 10 hours. Plate corned beef atop of cabbage and vegetables, and serve warm.

Sometime before Christmas, My husband Mike and I are watching a show on the Food Network called Diners, Drive ins and Dives, and Guy is visiting a place called the Blue Moon Cafe. They make something that my husband turns to me and says "you have to make that"! So here it is... Capt'n Crunch French Toast 4 cups Capt'n Crunch (no Crunch Berries) 10 slices of toast (I used D'Italiano bread) 4 eggs 1/2 cup whipping cream 1/2 cup of sugar 1 tablespoon vanilla 1 teaspoon cinnamon 10 tablespoons butter whipped cream and mixed fruit for topping Place the cereal in a shallow dish and crush into crumbs with the bottom of a glass, set aside. In another shallow dish mix remaining ingredients. Melt one tablespoon of butter in a frying pan over medium heat, dip piece of bread in the egg mixture then coat with the crumbs. Cook each side for 2-3 minutes until light brown. Repeat for the other 9 slices. Stack 2 pieces of toast on a plate and top with the whipped cream and fruit. ...

Nanny’s Turkey Dressing 6 Slices semi-stale (fresh bread is too soft), cut the bread up into small cubes 2 Tablespoons of butter melted ½ Onion, chopped 1 Celery Stick, chopped fine Herbs are a matter of personal taste We use ½ an envelope of Summer Savory. Salt and Pepper to taste 2 beaten eggs to moisten. Directions Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Add the savory, and allow to cool until just warm. stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use. Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F for 30 to 40 minutes.