Pineapple Foster

1/2 Fresh Pineapple, cut into 1/2 thick slices
4 Tablespoons butter
1/2 cup brown sugar
1/2 cup gold rum or spiced rum
4 - 1 inch slices angel food cake

In large non-stick pan melt butter. Turn heat to high.
Add pineapple slices. Toss to coat with butter. let cook on high for two minutes per side. A light gold crust will start to form. Remove pan from heat. Add Rum and sugar. return pan to heat. Boil until the liquid coats the back of a spoon. Spoon pineapple and liquid over slices of angle food cake.
Serves 4

If you have a grill handy you can cook the pineapple on the grill to give it even more flavor. Cut the pineapple lengthwise into quarters. Remove the core. Put it right on the grill. When it gets slightly browned turn it. once it is browned on all sides, remove it and slice it into 1/2 inch pieces. Prepare the sauce in a pan and add some of the pineapple juice. When it is thick enough add the pineapple to the pan to coat it with the sauce. Then plate it.

chicken stroganoff

1 pound Chicken, diced (Dark meat, like thighs, works very well.)
1 cup Seasoned flour ( see below)
1/2 pound mushrooms, sliced
1 clove garlic, minced
1 cup sour cream
1 large onion, sliced
2 teaspoon balsmic vinegar
2 Tablespoon olive oil
1 Tablespoon butter
2 Tablespoon each vodka &vermouth
thickening flour (like Wondra™) or cornstarch

Dredge chicken in flour mixture. Heat olive oil & half butter in HOT pan. Brown chicken. When 3/4 done remove chicken. In same pan add remaining butter, saute mushrooms onions and garlic until wilted. Add vodka & vermouth, sour cream and vinegar. Return chicken to pan. If needed, use flour or corn starch our to thicken sauce (to coat back of spoon, see notes). Simmer for 10 mins. Serve over mashed potatoes, noodles or rice.

What the heck is seasoned flour you ask? Dip your finger in flour and taste it. Pretty bland, isn't it. Think about adding some flavor to it. Start with a cup of flour. Now add some of your favorite seasonings. Try a teaspoon of salt, a half teaspoon of garlic powder, a half teaspoon of paprika, a pinch of white pepper and a grate or two of fresh nutmeg. Ummmm. That's better. Use whatever spices you like. Try some cayenne if you like things a bit hotter.

Thickening. Sticky subject, if you do it wrong. Your liquid isn't sticking to the spoon , or your meat. Push the solid bits to the side and tilt the pan so the liquid runs into the empty space. Sprinkle some thickening flour like, Wondra™, or corn starch into the juice a little at a time, say a half teaspoon. Keep stirring. Let it come to a boil. if it isn't thick enough add more, let it boil. If you don't let it boil it won't get thick. Then you just get lumps or stuff that tastes like glue without the nice texture. If it gets too thick add a bit more liquid like chicken stock or wine.

Golden Herbed Potoatoes

6 Yukon gold potatoes, diced
1/4 cup Onion, finely diced
1 Tablespoon Butter
1 teaspoon Olive oil
1 teaspoon Seasoned salt Like Miracle Blend™ or Lawery's™
1 teaspoon Fresh Thyme
1/8 cup Parsley
1/8 cup Chives
2 teaspoon Oregano

Heat oil and butter in large frying pan over high heat. Add potatoes toss to coat with butter and oil on all sides. Add onions cook for 3 minutes with out turning. Add remaining ingredients and toss to coat all sides of potatoes. Continue cooking, turning potaotes every two minutes until cooked through and golden brown on all sides. More oil may be added to keep potratoes from sticking to pan.

Variation: After removing potatoes from pan de-glaze pan. With heat on high add 1 cup port of sherry to pan, simmer one minute. Add 8 oz. chopped mushrooms,1/4 cup brown sugar, 2 cloves minced garlic. Cook until liquid is reduced by half. Pour over cooked potoatoes or over chicke or pork.

Variation 2: Instyead of using thyme, Parsley and Oregano use 3 Tablespoons of minced rosemary.