San Jose Gourmet Supper Club Recipes

• 4 small - medium red potatoes; cooked and chopped into bite sized pieces
• 4 hard boiled eggs; coarsely chopped
• 12 black dry cured Nyon olives; pits removed, finely chopped
• 1/2 - 3/4 cup Best Foods mayo

Fold gently until mayo is well distributed.

Note: I actually created this recipe on my own and was completely surprised how well the four ingredients blend together. You see, I'm not an olive lover, but I love this recipe.

Filling

• fresh peaches, 8-10 med, peeled & sliced, freestone, ripe
• ¾ cup sugar
• ¼ cup tapioca, small beads
• 2 tsp brown sugar

mix all ingredients, let set for 15 minutes

crust:

• 1 cup all purpose flour
• ¼ tsp salt
• ¼ cup plus a scant more canola oil
• 2 tsp milk

make a well in the flour, add liquids; use a fork to stir until ball forms; cut 2 sheets wax paper, flatten dough ball with hands, sandwich it between wax paper roll with pin until a little larger than 9” pie pan put filling into pie pan, add dots of butter, place crust on top; pierce crust with fork bake at 400 degrees in preheated oven ; bake 60-90 minutes, when filling starts to ooze out, it’s done; let cool 1-2 hours to set filling.

Ingredients

• 8 servings cooked cornbread
• 2 largeonions or leeks
• 2/3 cup olive oil
• 2 cans tomato paste
• 3 cups chicken broth
• 1 cup Port
• 2 heads garlic, sliced
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• fresh oregano
• 1 pound raw jumbo shrimp, shelled or not, as you please
• 4 ounces Portuguese linguica sausage, roughly sliced (optional)
• 1 bunch fresh cilantro
• butter

Steps
Brown thin slices of linguica sausage on medium heat in olive oil until brown, slightly crispy. Remove sausage.

Lower heat. Add garlic, half the onions, crushed peppercorns and coriander to flavored olive oil until garlic is golden.

Into stew pot, add tomato paste, port, fresh oregano, remaining chopped onions/leeks, chicken broth and sautéed garlic, onions, peppercorns and coriander. Let gently simmer 60 minutes.

Add shrimp and sliced sausage. Cook for another 20 minutes. Remove from heat. Serve in bowls with buttered cornbread along side in bowl. Finish with fresh chopped cilantro.

Ingredients

• 3-4 lbs meat, bite sized pieces (lamb, beef, chicken, turkey)
• 1 medium red onion, finely chopped
• 1 bunch fresh chopped cilantro
• ½ cup Sugar
• ½ cup Oyster sauce
• ½ cup Nuoc Mam (Viet Huong Three Crabs brand fish sauce)
• 1 cup fresh lime juice
• ½ cup Rice vinegar
• 12 cloves Minced garlic
• Salt
• Ground white pepper
• oil
• Fresh Mint and/or cilantro to garnish
• Vietnamese hot sauce
• Rice

Steps

Vacuum seal marinate lamb in sauce – sugar, oyster and fish sauces, lime juice, vinegar, garlic and pepper; add chopped cilantro and shallots’ place in fridge for 24-48 hours.

Stir fry the lamb in oil (high heat), sans marinade, until nearly cooked. Remove lamb, set aside.

Add marinade, reduce until thick, add to meat, finish cooking

Pour the lamb over the rice.

Garnish with chopped onion, cilantro