Chef Lyons Award Wining Recipes

Crab Recipes

Central Virginia Crab Cakes

Ingredients

1 whole egg, 1/4 cup mayonaisse, 1 teaspoon Old Bay Seasoning, 1 dash Tobasco, 1/2 teaspoon Worcestershire Sauce, juice from 1/2 lemon, 1 tablespoon minced chive, 1 tablespoon Dijon mustard, 1 slice of fresh white bread (crumbed), 1 pound jumbo lump Blue Crab meat.

Procedure

Combine all ingredients except bread and crab. Pick crab gently to remove shell. Combine mayonaisse and seasoning mix with bread crumbs and gently fold in Crab. Form into small cakes and griddle in butter until golden brown on each side. Makes about six 3 ounce cakes.

2 cups backfin crab meat (about 3/4 pound), picked over
1 cup fresh bread crumbs
2 large eggs
1/2 cup heavy cream
a dash of hot sauce, or to taste
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley leaves
2 teaspoons grated onion
2 tablespoons unsalted butter

In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.

In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

24 small crab cakes

Award Winning Recipes

1996 Virginia State Fair Chili, First Place Trophy

Ingredients

1 tablespoon peanut oil, 2 pounds diced beef, 1 pound diced pork, 1 cup diced onion, 1 cup diced green pepper, 2 tablespoons minced garlic, 1 cup Salsa, 1/2 cup tomato paste, 1/2 cup red wine, 2 bay leaves, 2 tablespoons ground cummin seed, 2 Chipotle peppers (minced) , 2 fresh Ancho peppers (diced), 1 cup strong coffee, 1/2 gallon beef stock, 2 cups par cooked black beans, 2 cups par cooked Anasazi beans, 1/2 gallon diced tomatoes, 2 tablespoons dried oregano, 1 tablespoon black pepper, 1/4 cup malt vinegar,

Procedure

In a heavy bottomed stock pot brown the beef and pork in the oil. Add onion and garlic and saute until the garlic is browned. Add tomato paste and cook for 5 minutes. Deglaze with red wine and cook, stirring, for about 5 minutes. Add the remaining ingredients and cook for about 1 hour or until the meat and beans are tender and the sauce thickens. Serves about 24

More of Our Favorites

Rofumo and Apple Cheesecake

Ingredients

8 ounces grated Rofumo or other semi soft cheese, 8 ounces grated apple, 1/4 cup minced shallots, 1/4 cup heavy cream, 1/4 cup flour, 2 pounds cream cheese, 3 whole eggs, 3 egg yolks, 2 tablespoons minced chives,1/4 cup finely chopped pistachio nuts.

Procedure

In a mixing bowl, combine the cream cheese, eggs, flour, and cream. Blend until well mixed and smooth. Sweat the apples with the shallots until the shallots are clear. Fold the shallot mixture, the Rofumo, and the chives into the cream cheese mix. Spray the inside of a spring pan and coat the sides with pistachio nuts. Fill the pan with the mixture and bake in a water bath at 250 degrees for 1 hour and 40 minutes. Turn off the oven and let the cheesecake sit for 1 hour. Remove the cheesecake from the oven and from the waterbath. Chill, in the pan, for at least 1 hour before unmolding. Cut into wedges for service, or present whole for spreading on crackers.

Serves 16 for lunch or appetiser, many more as hors d'ouerve

East West Partners Shrimp and Cous Cous
(Hello Shannon)

Ingredients

1 teaspoon Saffron threads.
1/4 cup white wine.
2 Tablespoons light flavored olive oil.
1 Tablespoon minced garlic.
1/2 cup 70/90 count shrimp, peeled and deveined.
1/4 cup tomatoes, peeled. seeded, and diced (concasse)
1/4 cup diced ham (sugar cured).
1 cup cooked Israeli cous cous
2 Tablespoons Herbs de Provence.
Salt and pepper to taste.

Proceedure

Simmer the saffron in the white wine just enough so that the saffron releases its flavor into the wine. Heat a saute pann and add the olive oil. Saute the garlic until it begins to soften and add the shrimp and ham. When the shrimp are done, add the tomatoes and deglaze the pan with the saffron wine. Add the cous cous and the Herbs de Provence and stir to mix thouroughly. Adjust the seasoning with salt and pepper.

Serves 4 as a lunch or 8 as an hors douerve

A slightly simpler version
Cook the cous cous in chicken stock. Heat 1/4 cup garlic infused oil in a saute pan or wok. Saute 1 tablespoon of minced garlic and 2 tablespoons of chopped shallots in the oil. When they are clear and almost done, add 1 pound of peeled 50-60 count shrimp. Saute the shrimp until done and add the cous cous. Stir in 2 tablespoons of tomato pesto and serve hot. Garnish with chopped chives.


Sweet Potato and Quinoa Casserole
2 tablespoons canola or light olive oil
1 tablespoon minced garlic
1 tablespoon chopped shallots
4 large sweet potatoes
1/2 cup Quinoa
2 tablespoons Allspice
2 tablespoons Thyme
Salt and pepper
1/2 cup water
Heat a casserole dish on medioum heat and add the oil. Saute the garlic and shallots and remove the pan from the heat. Slice the sweet potatoes into rounds about 1/2 inch thick. Layer the sweet potatoes in the casserole dish and sprinkle them with 1/2 of the spices and the Quinoa. Add another layer of sweet potatoes, Quinoa, and spices. Cover the casserole and bake about 30 minutes at 350. 

Wild Rice Pancakes
1 cup cooked wild rice
2 tablespoons butter, melted
2 eggs, beaten
1 cup milk or cream
1/2 cup flour (all Purpose)
Salt and pepper 
1 tablespoon minced chives
1 tablespoon cornstarch
Beat the eggs in a bowl and add the mild or cream. Add the flour and cornstarch and whisk until the flour is well blended. Add the melted butter, the chives, and the wild rice. Stir to combine all ingredients well. Drop by the spoonfull onto a lightly greased griddle at 300 degrees and cook on each side until browned and set.

Our Special Recipes For 01/11/2000

  Easy Turkey Divan

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
 
 

Per serving: calories 272, fat 15.5g, 50% calories from fat, cholesterol 37mg, protein 12.4g, carbohydrates 22.2g, fiber 3.4g, sugar 3.7g, sodium 1049mg, diet points 6.6.

The recommended wines are: Chenin Blanc, Chianti, or Sauvignon Blanc.

Classic Jewish Chicken Soup

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
 
 

Per serving: calories 395, fat 27.2g, 63% calories from fat, cholesterol 124mg, protein 29.9g, carbohydrates 6.5g, fiber 1.5g, sugar 3.3g, sodium 156mg, diet points 10.4.

The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.

Country Style Potatoes

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.
 
 

Per serving: calories 228, fat 7.0g, 27% calories from fat, cholesterol 58mg, protein 6.0g, carbohydrates 36.2g, fiber 3.4g, sugar 5.6g, sodium 153mg, diet points 5.0.

Cranberry Turkey Muffins

Per serving: calories 276, fat 5.6g, 18% calories from fat, cholesterol 30mg, protein 18.4g, carbohydrates 39.5g, fiber 3.0g, sugar 15.5g, sodium 864mg, diet points 5.9.

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.

Cream Biscuits

Per serving: calories 338, fat 19.2g, 50% calories from fat, cholesterol 58mg, protein 3.6g, carbohydrates 39.9g, fiber 1.1g, sugar 16.3g, sodium 93mg, diet points 8.6.

One Pot Coco Citrus Chicken Stir-Fry

Per serving: calories 339, fat 12.2g, 34% calories from fat, cholesterol 102mg, protein 36.8g, carbohydrates 16.3g, fiber 2.6g, sugar 10.4g, sodium 213mg, diet points 7.8.

The recommended wines are: Riesling, White Zinfandel, or Chablis.

Cheesy Burgers

Per serving: calories 452, fat 22.8g, 46% calories from fat, cholesterol 71mg, protein 34.2g, carbohydrates 26.6g, fiber 1.6g, sugar 2.4g, sodium 663mg, diet points 11.1.

The recommended wine is: Chianti.

Creamy Asparagus Fettuccine

Prep: 10 min, Cook: 10 min.
2-3/4 Tbs. unsalted butter
1/4 cup spring onions, chopped SCALLIONS?
1 tsp. garlicPOWDER OR CLOVE AMT?
1/3 cup plus 3 Tbs. almonds, ground
1 cup creamHEAVY?
1 Tbs. plus 1 tsp. parsley, chopped
2 tsp. basil
1/4 cup grated Parmesan cheese
3/4 lb. asparagus cuts & tips, drained
9 ounces mixed green and white fettuccine, cooked
Melt butter in a heavy nonstick skillet over medium high heat. Sauté spring onions, garlic, ground almonds 3 minutes, stirring frequently. Add cream, parsley, basil, Parmesan and asparagus and heat through gently. Spoon sauce over pasta and serve.
 

Per serving: calories 654, fat 41.7g, 56% calories from fat, cholesterol 106mg, protein 16.9g, carbohydrates 56.3g, fiber 5.3g, sugar 6.1g, sodium 361mg, diet points 16.0.

The recommended wine is: Chenin Blanc.

Couscous Salad Deluxe

Per serving: calories 196, fat 4.5g, 20% calories from fat, cholesterol 0mg, protein 6.9g, carbohydrates 32.9g, fiber 3.6g, sugar 4.8g, sodium 269mg, diet points 4.1.

Meal of the Day for Saturday, January 1, 2000

Prep: 15 min, Cook: 45 min.
oven roasting bag
1 Tbs. all purpose flour
11 ounces condensed cream of mushroom soup
9 ounces green beans, thawed if frozen
1/2 cup chicken stock
2-1/2 lbs. skinless chicken pieces
1/8 tsp. paprika
1 lb. potatoes, scrubbed and cut into 2 inch pieces
Preheat oven to 350°F. Place flour in oven bag. Add next 3 ingredients and salt and pepper to taste. Squeeze bag to blend mixture. Place bag in baking pan and arrange ingredients in an even layer. Sprinkle chicken with paprika and salt and pepper to taste. Add chicken and potatoes to bag. Close bag and cut 4-5 1/2 inch slits in top. Bake 45-50 minutes, or until chicken is tender.
 

Per serving: calories 474, fat 6.8g, 13% calories from fat, cholesterol 165mg, protein 70.5g, carbohydrates 29.5g, fiber 4.2g, sugar 3.6g, sodium 573mg, diet points 9.7.

The recommended wines are: Sauvignon Blanc, Zinfandel, or Pinot Noir.
 

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Steamed Carrots

Prep: 5 min, Cook: 10 min.
1-1/2 lbs. carrots, peeled and sliced
1 tsp. unsalted butter
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until carrots are tender. Drain and transfer to a serving bowl. Add butter and salt and pepper to taste.
 

Per serving: calories 85, fat 1.3g, 13% calories from fat, cholesterol 3mg, protein 1.9g, carbohydrates 17.9g, fiber 5.6g, sugar 7.0g, sodium 112mg, diet points 1.2.
 
 

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Lower Fat Creamy Cinnamon Rolls

Prep: 15 min, Cook: 25 min, plus rising time.
1 lb. loaves frozen white bread dough, thawed
2 Tbs. unsalted butter, melted
2/3 cup brown sugar, packed
1/2 cup chopped walnuts or pecans
1 tsp. ground cinnamon
1/2 cup evaporated skim milk
2/3 cup powdered sugar, sifted
1 Tbs. nonfat milk
Roll dough to an 18x6 inch rectangle. Brush with melted butter. Combine next 3 ingredients in a bowl and sprinkle evenly over dough. Roll up jelly roll fashion starting with long side and seal seam. Cut into 20 slices. Place rolls, cut side down, in two 8 inch round baking pans. Cover and let rise 1-1/2 to 2 hours or until almost doubled in size. Pour evaporated skim milk over rolls. Preheat oven to 350°F. Bake 25 minutes. Combine powdered sugar and milk in a bowl. Drizzle rolls with sugar mixture while still warm.

This recipe serves 20 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 20.
 
 

Per serving: calories 140, fat 3.7g, 23% calories from fat, cholesterol 3mg, protein 3.0g, carbohydrates 24.3g, fiber 0.9g, sugar 12.1g, sodium 149mg, diet points 3.4.

~ Beef Recipes~

 Marinated Flank Steak

2 lbs. flank steak
1 10 oz bottle Teriyaki sauce
1 teaspoon sesame oil
1 teaspoon powdered ginger
1 tablespoon grated orange peel
1 scallion thinly sliced

Place steak in a marinating pan. Combine all ingredients in a medium bowl and mix together. Pour over steak and marinate overnight.  Preheat oven to 350 degrees or cook on grill over medium temperature. Grill until desired doneness.

Italian Pot Roast

1 Rump roast, 4-5 lbs.
1 teaspoon salt
2 tablespoons cooking oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1 tablespoon dried parsley flakes
1/2 teaspoon pepper
2 carrots, sliced
1 onion, cut up
1 can tomato puree (15 ozs)
1/2 cup water or red wine
1/2 teaspoon beef bouillon granules
1 lb box of egg noodles

Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining
ingredients except noodles. Bring to a boil; reduce heat and simmer,
covered, about 2-3 hours or until meat is tender. Remove
roast; cut into slices. Serve over noodles with gravy. Yield: 8-10
servings.

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Ingredients:
1 Standing Rib Roast
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Method:
Choose the cooking method according to how you like your beef -- pre-seared will produce a roast that is crisp on the outside with a well-done steak near the surface, and a rare eye of the rib. The slow roasted beef will be an even pink from fat to bone. Both are excellent eating! Carve thinly for best appearance, flavor and eating.

Pre-Searing Method
Rub the standing rib all over with freshly ground black pepper. Place it on a rack in a shallow pan, bone side down. Roast in a preheated 500°F oven for 35-40 minutes, basting twice with melted butter. Reduce the heat to 325°F and roast 30 minutes longer.

Baste the meat with pan juices and test the internal temperature of the meat by inserting a thermometer into the thickest part of the eye of the rib, not touching the bone. Continue to roast, basting every 20 minutes and checking the temperature until the thermometer registers 120°F - 125°F for rare or 130°F - 135°F for medium.

Remember that the roast will continue to cook as it rests before carving. (Total cooking time will be about 12-14 minutes per pound for rare). Remove the roast to a hot platter or cutting board and let it rest for 15-20 minutes before carving to allow the meat tissue to relax and reabsorb the juices.

Low Temperature Method
Have the roast at room temperature. Rub the meat all over with freshly ground black pepper. Place the roast, bone side down, on a rack in a shallow roasting pan and place in a preheated 250°F oven for 2 hours. Salt and pepper the meat and continue to roast for an additional hour. Insert a thermometer into the thickest part of the rib eye, not touching bone, and check the internal temperature. Remove the roast when the temperature is 120°F - 125°F for rare or 130°F - 135°F for medium. Remember that the meat will continue to cook as it rests before carving. (Total cooking time will be about 20 minutes per pound for rare.) Let the roast rest on a hot platter before carving -- this resting period is essential to allow the meat tissue to relax and reabsorb the juices.

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Herbed Beef And Vegetable Stew
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Ingredients:
1/2 cup all-purpose flour
1 1/2 teaspoons .salt
4 pounds well-trimmed boneless beef chuck -- cut in 1" chunks
1/4 cup olive or vegetable oil
1 can (35 oz.) imported Italian plum tomatoes
1 2/3 cups beef broth
1/2 cup dry white wine or beef broth
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
Two 1 1/2-inch-long bay leaves
1 pound carrots -- cut in 1/4" pieces
12 ounces sm. mushrooms -- halved
12 ounces fresh green beans -- cut in 2" pieces
4 large ribs celery -- diced
1/2 cup finely chopped parsley
For garnish: sprigs of fresh herbs

Method:
1. Mix flour and salt. Coat meat, shaking off excess.

2. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat until it looks thin and rippling but not smoking. Brown beef in 2 or 3 batches.

3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves. Bring to a boil, reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times.

4. Add carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender . Garnish with herbs. Makes 8 servings.
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Beef Stroganoff
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Ingredients:
1 package of Lawrys Beef Stroganoff mix.
1 1/2 lb round, chuck or sirloin steak.
1/2 lb mushrooms.
small head of onion chopped.
1/4 cup sherry.
1/4 cup butter or margarine.
1 cup of dairy sour cream.

Method:
Slice mushrooms into thin slices and sauté' in 3 TBs of butter, add to it seasoning (see season mix recipe) and about 3 TBs Worcestershire sauce, set aside.

Cut steak into thin strips (1/4" x 1/2" x 2" long), and in a large skillet , in 1/4 cup butter, brown the steak strips. while browning sprinkle with season salt (see recipe) pepper and garlic powder to taste.

Drain extra fat, add onions, mushrooms, 1 1/2 cups of water, bring to a boil, reduce heat to simmer covered for 1 hour, or till liquid is reduced to about 1 cup, remove from heat and drain liquid (save 3/4 cup) and add to it 1/4 cup sherry and set aside.

Sprinkle Lawrys mix (full package) over beef, add to it the saved liquid, bring to a boil and simmer covered for 10 more minutes, remove from heat, add sour cream, mix well and serve. Serve with noodles or wild rice.
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Ground Beef Stroganoff
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Ingredients:
1 lb ground beef
2 Tbsp dried minced onion
1 pkg or cube beef bouillon
1/8 t garlic powder
1 Tbsp ketchup
1 tsp Kitchen Bouquet or Gravy Master
1 can condensed cream of mushroom soup
4 oz can mushrooms, drained
1/2 cup sour cream

Method:
In a large skillet, brown beef. Drain. Stir in remaining ingredients, except sour cream, and heat to boiling. Cover and simmer 10 - 15 minutes. Remove from heat and stir in sour cream. Serve hot over wide egg noodles.
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Sweet Western Hot Wings
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Ingredients:
36 chicken wings (about 7 lb.)
vegetable oil for frying
1 c. butter
2/3 c. catsup
1/2 c. frozen concentrate
orange juice, thawed
3 Tbsp. hot pepper sauce
1 1/2 Tbsp. garlic salt

Method:
Remove tips from wings and discard. Separate first and second joints of wings with a sharp knife. Pat wings dry. Deep-fat fry at 350 degrees for 3 to 4 minutes or until golden and crisp; drain on paper towels. In saucepan, melt butter; add remaining ingredients. Toss wing pieces in butter mixture and coat evenly. Spread coated pieces evenly on sheet pan. Bake at 375 degrees for 15 minutes or until crisp. Serves 24 as appetizers (3 per person).

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Bacon Pizza Squares
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Ingredients:
6 slices bacon
1/3 cup green bell pepper, chopped
1/3 cup onion, chopped
4 plum tomatoes, seeded and chopped
1 teaspoon dried basil
2 tablespoons mayonnaise
1 clove garlic, crushed
1 (10 ounce) package refrigerated pizza crust
3/4 cup shredded Swiss cheese

Method:
Preheat oven 375 degrees F (190 degrees C).
Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

Makes 24 appetizers

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Mexicali Beef Bites
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Ingredients:
1 pound ground beef
1 cup (4-oz) shredded Cheddar cheese
1 cup (4-oz) shredded Monterey Jack cheese
1 can (4-oz) chopped green chilies, drained
1/2 cup bottled green taco or enchilada sauce
2 large eggs, beaten
Tortilla chips (optional)

Method:
Cook and stir beef in a large skillet over medium-high heat until beef loses pink color. Pour off drippings. Stir in cheeses, chilies, taco sauce and eggs. Transfer mixture to and 8- X 8-inch baking pan.

Bake at 350* F 35 to 40 minutes or until knife inserted in the center comes out clean and top is golden brown. Cool in pan 15 minutes. Cut into 36 squares. Delicious served with tortilla chips.