Recipes by Stephen Crout

United States Chef

	Turkey Roll-Ups by Stephen Crout This is a take on the classic beef roulades.	1 vote 1404 views
	My new cookbook by Stephen Crout For information regarding my new cookbook, please write to me here: [email protected] It's fun; it's full of guidance for delicious dishes; it's available now (published only as an e-book in PDF format).	1 vote 793 views
	Ham Burgers by Stephen Crout I like those ham steaks you get at the supermarket, the big ones with the little round bone. I like to grind them up and make burgers. The ham is quite salty, so I start with a 10-minute simmer in water, then cool down and put through my meat grinder. I suppose one could use a food processor, although the texture won't be as fine or…	1 vote 823 views
	My Cookbook by Stephen Crout The third of my cookbooks, replete with interesting one of a kind ideas for meals is now available. It is E-book only, with no plans for hard copies. To get a copy, send $4 to me via Paypal. [email protected] You'll receive yours within minutes (if I'm online) or a couple of hours.	1 vote 842 views
	Dim sum dip holders by Stephen Crout I used dim sum wrappers to hold a couple of different concoctions.	1 vote 996 views
	Chickpeas with mushrooms by Stephen Crout The source I originally saw for this idea suggested that an additional protein is unnecessary to make a complete meal. While that may be true, I like my proteins and insisted upon combining this with some seared scallops. Also, note the use of onion powder. A few months ago I got really bored with using garlic powder often. This was…	1 vote 1276 views
	Ham Stuff by Stephen Crout I love those ham steaks you can get at most any supermarket. One drawback is that the salt level is pretty high. I combat that by placing the ham in a large skillet filled with simmering water. Off heat I let it steep for 10-15 minutes. That does the trick. I trim out the little round bone and any extraneous fat or gristle. For…	1 vote 350 views
	Giant meatballs with spaghetti and a pattypan galette by Stephen Crout Even the best recipes can always be improved. On Jan. 19 of this year I posted a recipe for giant meatballs. They were made from Jimmy Dean sausage, which I happened to have had in the freezer, having bought it at a considerable saving.When I came home from Safeway last week with some pork loin chops I knew from the get-go I was going…	2 votes 735 views
	Orzo salad with tuna and fresh tomato by Stephen Crout Orzo salad with tuna and fresh tomatoDisclaimer: I didn't get a nice sharp picture of my own dish. However, this one looks a lot like it...thanks to FoodNetwork.The inspiration for this came from a trip to Denver's excellent farmer's market, Heinie's, where we found fresh Colorado tomatoes (ours in the garden aren't ready yet). The…	2 votes 808 views
	Pork chops with preserved black beans by Stephen Crout If you can get to a good Asian market, pick up some preserved black beans. They last forever in the fridge and, used in small amounts, provide a nicely different take on many dishes.The squash is delicata, the skin of which can be eaten.Brine the pork for 1-3 hours in the fridge in the water, in which you've dissolved the salt and…	2 votes 729 views