Spice-Guy’s Kitchen

Ingredients:

2 large Idaho Russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and Pepper
1/4 cup freshly grated Parmesan Cheese
2 tbs. Chives, chopped
1 tbsp. parsley, chopped

Directions:

Preheat your oven to 450 degrees.

You’ll need a 9-inch cast iron pan or saute pan that has an ovenproof handle.
Melt 1 tbsp. of the butter in the pan.
Remove from stove and line the bottom of the pan with sliced potatoes, slightly overlapping them.
Melt the remaining butter in your microwave or a small pan on the stove.
Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley.
Drizzle lightly with some of the melted butter and repeat these steps until all potatoes are used, about five layers.
Cover the skillet with foil and place in your oven for 25 minutes.
Remove foil and continue cooking for about 25-30 more minutes.
Test for tenderness with a fork and remove from oven if done.

To serve, gently loosen potatoes with a spatula if needed, place a dish over the pan and invert the pan.
Garnish with a little fresh chopped parsley and serve.

Simple and delicious, serve with bangers and mash and a good Irish Stout.

Ingredients:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions:
Preheat oven to 375 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
Stir in 1 cup of buttermilk and egg.
Turn dough out onto a lightly floured surface and knead slightly.
Form dough into a round and place on prepared baking sheet.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture.
Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes.
You may continue to brush the loaf with the butter mixture while it bakes.

Ingredients:

4 large baking potatoes, peeled and quartered
1 teaspoon butter, divided
1/4 cup milk, or as needed
salt and pepper to taste
3/4 pound beef sausages
1/4 cup diced onion
1/2 (.75 ounce) packet dry brown gravy mix
1/2 cup water, or as needed
Directions:

 Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess.
Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender.
Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom.
Place sausages in a layer over the gravy (you can butterfly the sausages if you wish).
Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Crust topping:
2 1/2 cups flour, all purpose
2 teaspoons baking powder
1/2 teaspoon Salt 
1 cup sugar 
1/2 cup Crisco shortening 
1 teaspoon vanilla extract 
3/4 cup milk

1 box yellow cake mix (dry part only) 

Cut the shortening into the dry ingredients, add milk and mix to a smooth batter.  Set aside. 

Filling: 

1 number 10 can sliced cling peaches in light syrup 
9 tablespoons cornstarch 
2 cups brown sugar 
1/2 cup sugar 
1/2 teaspoon cinnamon, ground 
1 stick of unsalted butter 

Directions:

• Make crust topping and set aside. 
• Drain peach syrup and place into a medium size sauce pot.  Set peaches aside. 
• Add all of the cornstarch to the peach syrup and whisk until all lumps of cornstarch are dissolved. 
• Cook the syrup and cornstarch with both sugars and cinnamon until it becomes thickened. 
• Mix in the drained peaches and place into a large dutch oven or large casserole dish or dishes. 
• Sprinkle all of the yellow cake mix on top of the peaches. 
• Cut pieces of butter and distribute evenly on top of cake mix. 
• Drop spoonfuls of crust topping batter over the entire surface. 
• Bake at 350F until the top crust is golden brown and delicious, takes about an hour.

Thanks Glenn.

Ingredients:

4  tuna steaks,  about 1-inch thick

Marinade:

1/4 cup soy sauce or tamari

1/4 cup cooking sherry

1 tablespoon fresh lemon juice plus 1/2 teaspoon zest

1 small clove garlic, crushed and minced

3 tablespoons olive oil

Directions:

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.

Serves 4.

Ingredients:

2 Tbsp butter, divided
1 clove garlic
1 Tbsp teriyaki sauce
2 Tbsp lemon juice
1 tsp. honey
1 Tbsp sesame seeds

Directions:

In skillet set at 250 or medium heat, melt 1 Tbsp butter; add
garlic, saute until tender. Remove from heat.
Stir in teriyaki, lemon juice, honey and sesame seeds.
Pour over fish, marinate 30 minutes.
Heat 1 Tbsp butter in skillet. Set at medium heat.
Add fish, saute 4-5 minutes on each side, basting with marinade.
Garnish with parsley. Makes 4 servings.