The Author's famous Fried Chicken, for sensitive stomachs

One of the author's favorite dishes.....

Fried chicken, potato and asparagus

Dark Meat Chicken
Breaded with flour, egg and bread crumbs
Canola Oil, butter and olive oil

Potato and asparagus

Salmon and Howard's Caesar Salad

Howard's Original Caesar Salad from "scratch"

1 Egg White
1 Can of Anchovie
1 Garlic clove
1 Lemon
Virgin olive oil
Balsamic Vinegar
Cheese

8 oz of Wild Salmon
1 Head of Lettuce

In a mixing bowl empty the contents of one can of anchovie, add the white from the egg, one clove of garlic, cleaned and pressed in your garlic press, squeeze one lemon.
Gently chop and mix this mixture until textured.
Add 4 parts olive oil to one part balsamic vinegar
Mix

Gently poach the salmon under cooked in boiling water. Remove skin. Let cool on counter.

Add lettuce to salad dressing, mix.
Add cooled Salmon to salad, mix gently.

Florida Lobster Tail and Shrimp

Florida Lobster Tail and Shrimp with Scallops......delicious

Boil 2 small Florida lobster tails for 8 minutes.

Cook half pound of shrimp, cleaned, de-veined, tailless for 7 minutes

Add half pound of scallops to shrimp cooking for 5 minutes.

Cook yellow rice for 20 minutes until water is absorbed.

Mix together

Florida Lobster Tail, Shrimp and Scallops

Howard and Diana Goldstein

Fish Veracruz style.....

This Veracruz sauce, served with red snapper, features olives, jalapeños, and, capers.

2  1-lb. red snapper filets or sea bass steaks
Salt
1 lemon
2 tbsp. extra-virgin olive oil
2 white onions, peeled and chopped
3 garlic cloves, peeled and chopped
2  28-oz. can crushed tomatoes
10 large green olives
1 tbsp. capers, rinsed
2 pickled jalapeño peppers, chopped
3 tbsp. pickled jalapeño juice
2 tbsp. of fresh cinnamon
2 tbsp. chopped fresh parsley
1⁄2 tsp. dried oregano
1 bay leaves
Freshly ground black pepper

DIRECTIONS

1. Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.

2. Heat oil in a large sauté pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.

3. Add tomatoes; cook for 10 minutes. Add olives, capers, cinnamon, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.

4. Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately.

Most Delicious Paella for $10

Howard's Famous Paella

Here is a dish that will titillate any palette.

one tablespoons olive oil

1 tablespoon paprika

2 teaspoons dried oregano

salt and black pepper to taste

one pound of chicken

2 tablespoons olive oil, divided

3 cloves garlic, crushed

1 teaspoon crushed red pepper flakes

2 cups uncooked short-grain white rice

1 pinch saffron threads

1 bay leaf

1/2 bunch Italian flat leaf parsley, chopped

1 quart chicken stock

one lemon

2 tablespoons olive oil

1 Spanish onion, chopped

1 red bell pepper, coarsely chopped

1 pound sausage, casings removed and crumbled 1 pound of shrimp peeled and deveined

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

The Senior Utenlsil checklist - "tools by Howard" Line

All good chefs need the "tools of the trade".

To cook or not to cook, that is the real question. In order to cook these tools are necessary for my recipes.

1. 6 inch fry pan

2. 12 inch fry pan

3. 3 pc Mixing Bowl set

4. Several wooden spoons

5. Spatula

6. 14 inch cooking skillet (picture to come)

7. Small Broiler Pan

8. Carving knife set including fork

9. Can opener

10. Garlic Press

11. Slotted spoon and solid spoon, plastic

12. Scooper (picture to come)

13. Double boiler for spagetti

The author and his wife, dinner for two

Introduction to my Senior Cookbook on a fixed budget

Greetings fellow seniors.....

This cookbook is dedicated to those of us on a fixed income, and more importantly, those of us who have digestion issues which prevent us from enjoying the rich and expensive dishes prepared in from of our very eyes on the Food Network.

I am sure all of you watch the cooking shows on the Food Network.

The Author, Howard Goldstein, Senior Chef

Who does not enjoy talented chefs like Rachel Ray, Paula Dean, Bobby Flay, Giada De Laurentiis, Jeffrey Zakarian, Guy Fieri, Emeril Lagasse, Sunny Anderson, Sandra Lee, Alton Brown, Anne Burrell, Aaron Sanchez, Bobby Deen, Jaimie Deen, Cat Cora, Ina Garten, Jaimie Oliver, Jeff Corwin, Mario Batali, Mark Dacascos.

These chefs prepare the most elegant tasty dishes money can buy, but who can eat the food on a regular basis?

We, seniors, cope with weight issues, blood pressure issues, sleep deprivation, digestion issues....on and on.

Recently  I watched Rachel Ray prepare Garlic Chicken. It was beautifully done. The only problem for me was that I would be popping Prilosec for 7 days after eating, working the treadmill for 2 hours to work off the calories, and taking stool softeners to rid myself of the delicious food.

My MISSION STATEMENT for this cook book:

1. The most delicious recipes using the most wholesome food money can buy.

2. No recipe will cost over $10 for two people.

3. The preparer and the mate will NOT knowingly need any drugs to aid digestion. 

 

Now to the piece de resistance......the recipes