Salmon Sauce

 1/2 cup butter

garlic, crushed or powdered, to taste

1 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 Tbsp ketchup

3 tsp soy sauce

Mix all ingredients in a saucepan

Homemade Spaghetti Sauce with Fresh Tomatoes

 Prep Time:  15 minutes      Cook Time:  1 hour     Total Time:  1 hour 15 minutes

12-14 tomatoes (8-10 lbs)

2 Tbsp olive oil

1 large onion, chopped

8 oz fresh mushrooms, chopped

2 tsp soy sauce

6 garlic cloves

10-12 basil leaves, chopped

1 Tbsp oregano, finely chopped

2 Tbsp brown sugar

1 Tbsp Kosher salt, to taste

1 tsp pepper, to taste

1.  Bring a large pot of water to a boil.  Place tomatoes a few at a time in the water and remove after 10-15 seconds.

2.  Immediately place tomatoes in an ice-water bath adn remove skins and stems.  Cut tomatoes into fourths and place in a food processor or blender.

3.  Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process).  Set aside.

4.  Heat oil in a large skillet.  Add onions and saute until they become soft and transparent.

5.  Add mushrooms and cook for about 2-3 minutes.  Add soy sauce and garlic and continue to cook until mushrooms become soft.

6.  Add tomatoes, basil, oregano, brown sugar, salt and pepper.

7.  Bring to a simmer, stirring occasionally for at least one hour.  The longer the better.  Ideally 2+ hours.

8.  Serve over cooked pasta noodles.

Pork Schnitzel

 4 boneless pork steaks (loin, shoulder or cutlets)

salt and pepper

1/2 cup all-purpose flour

2 larage eggs, beaten

3/4 cup plain bread crumbs

corn oil or other neutral cooking oil

fresh lemon slices

fresh parsley

mushroom sauce (recipe below)

Pound meat with a meat pallet to 1/4 inch thickness. (needs to be very thin). Season with salt and pepper.  Heat 1 inch of oil in a skillet to 330 degrees.  Take one piece of pork and dredge in flour, dip into the egg and then throughly coat with bread crumbs.  Bread one at a time, don't bread all the pieces at once.  Only bread adn add pieces that will all fit into your skillet.  

Fry about 3 minutes, flip and fry 3 minutes on the other side.  The schnitzel should be floating in the oil to achieve the pillowy crumb.  Remove from oil and drain on paper towels.  lat up and add 1 lemon slice to each schnitzel with a sprig or parsley.  Alternative serving idea is to top with a rich mushroom sauce (below)

Mushroom Sauce:

3 Tbsp salted butter 1 small onion, chopped 

1/2 lb sliced mushrooms

2 Tbsp flour

2 1/2 cups beef stock

black pepper, to taste

1/4 cup heavy cream, room temperature

Add butter to a skillet, melt and add the onion and mushrooms.  Saute for 8 minutes.  Add flour to make a roux, cook for 2 minutes, stirring occasionally.  Whisk in the beef broth and pepper to taste.  Let cook until thickened, about 5 minutes, swirl in the cream.  Remove from heat. Serve over Schnitzel.

German Cream Dressing for Salad:

1/2 cup heavy whipping cream

4 tsp fresh lemon juice

4 tsp granulated sugar

In a small dish combine the heavy cream, lemon juice and sugar, whisk to combine.  Drizzle over lettuce greens of your choice, romaine lettuce, butter lettuce and fresh garden tomato

Zucchini Sauce

 2 zucchini, cut up

olive oil

1/2 bullian cube

1 cup water

In a pan on the stove add zucchini to olive oil.  Add bullian cube and water.  Cook on low for 4 hours.