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A Few Good Recipes

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I made a conscious decision years ago that my website would not be a recipe bin; however, I am always happy to share a tasty treat.  With that said here are a few to try if you've the mind.

This recipe is the corrected and complete version of the Mango Tamale from my most recent class at Jungle Jim's in Fairfield, OH. While I encourage any site visitor to use this recipe it is being put on this website especially for all my new and long time friends at Jungle Jim's in Fairfield, Ohio. I think I had thorns twisted on my brains when I presented this recipe in class. Hopefully you'll find this version much more to your liking. If you'd like to see what's happening at the Jungle just click here and go to their website.

Recipe By     : Stephen Lee
Serving Size  : 24   

   6                        Mangoes -- peeled and seeded
   1 1/4  Cups            Butter, unsalted -- at room temperature
   4       Cups            Masa Harina
   1       Tablespoon    Baking Powder
     1/4  Teaspoon      Allspice Powder
   1 1/2  Cups           Coconut, flaked
   4       Large          Egg Whites
     1/2  Cup             Sugar
     1/8  Teaspoon      Salt
   2       Tablespoons  Butter -- melted & cooled
     1/4  Teaspoon      Vanilla Extract

Put mangoes into food processor with knife blade and process to smooth, scraping down the sides as necessary.  Set aside.
Put the butter into the bowl of a stand mixer and beat until creamy, slowly add the masa harina and baking powder and mix well - the mixture will be crumbly.  Stir in 2 cups of the Mango puree and 1 cup of the coconut.  The mixture should not be sticky - add a small amount of additional masa harina if necessary.

Divide this mixture evenly onto greased 6X8-inch parchment squares (or soaked corn husks) and form into rectangles that are about 3X4-inches. 

Using an electric mixer beat the egg whites to soft peaks.  Gently combine the beaten egg whites with the sugar, salt, butter, vanilla extract and remaining coconut.  Spoon equal portions of this mixture down the center of each of the mango masa harina rectangles.  Bring the long sides together, pressing to seal in the filling.  Fold to seal the parchment and tie loosely with kitchen twine.

Steam in a standing position over boiling water for 10 minutes, remove from heat and let stand for 10 minutes more.
Serve warm from the steamer with portions of the remaining mango puree.

Recipe By     : Stephen Lee
Serving Size  : 1    

   2      Cups          Lemon Balm, fresh -- using leaves only
   2      Cups          Basil, fresh -- using leaves only
   2      Cloves        Garlic -- chopped
   1/4   Cup           Olive Oil
   1      Cup           Romano Cheese -- freshly grated
   1/2   Cup           Pine Nuts
   1                       Lemon, zest and juice of
                           Kosher Salt -- to taste
                           Black Pepper, freshly ground -- to taste
Combine the lemon balm, basil and garlic in the bowl of a food processor.  Process to chop and combine.  Slowly add the olive oil and form into a paste.  Add the Romano cheese, pine nuts and zest and juice of the lemon and process until smooth.  Season with kosher salt and black pepper.

This, as any pesto, freezes well.  Can be made several days ahead and kept refrigerated.  Use over any pasta, as a dip or in sauces and soups.  Use to stuff inside chicken breasts or pork chops.  Wonderful as a marinade for shrimp or fish before grilling.


Recipe By     : Stephen Lee
Serving Size  : 2  
2      Cups          Kosher or Sea Salt, coarse
1      Bunch         Dill, fresh -- chopped
1      1 1/2  Pound  Salmon Fillet, center-cut
                        White Pepper, freshly ground -- to taste
1/2                  Lime, juice of

Combine the salt and dill in a 10-inch cast iron or other heavy skillet.  Spread evenly and place the pan over medium-high heat.  Heat until the salt is hot to the touch, but not smoking, about 5 minutes.
Pat the salmon fillet dry and season with pepper.  Place on the hot salt, skin side down, cook, covered and without turning, until the salmon is almost cooked through about 12 minutes.  Remove from heat, but leave covered and let stand for a 3 minutes more.
Uncover and drizzle with fresh lime juice.  Use a spatula to remove the fish flesh from the skin and transfer to a serving platter.  Garnish with a sprinkling of additional chopped dill over the fish and dill sprigs on the serving platter.

Recipe By     : Stephen Lee
Serving Size  : 18  

1      Cup           Butter, Unsalted, at room temperature
1      Cup           Sugar
1/4  Cup           Honey
5      Large         Eggs, at room temperature
2      Cups          Cake Flour
1      Teaspoon      Baking Powder
1 1/2  Teaspoons     Rosemary, Dried
1                    Orange -- Zest From
2      Tablespoons   Orange Juice
1      Cup           Powdered Sugar
5      Tablespoons   Orange Juice

Combine the butter and sugar and beat together until light and creamy.  Beat in the honey.  Add the eggs, one at a time, beating for 1 minute after each addition.
Sift the flour and baking powder together.  Gradually add the flour to the sugar mixture, beating just until blended.  Add the rosemary, orange zest and 2 tablespoons of orange juice.
Pour batter into 2 well-greased and floured 8 X 4-inch loaf pans and bake in a preheated 325° F. oven for 45 minutes or until the cakes are golden and spring back when touched in the center.  Cool in the pans for 10 minutes then remove from pans and cool on a wire rack.
Combine the powdered sugar with the orange juice and pour over the cooled cakes.  Thin glaze with a little water if needed.

Recipe By     : Stephen Lee
Serving Size  : 4   

1      4-Pound       Chicken, cut into 8 pieces
                        Kosher Salt -- to taste
                        Black Pepper, freshly ground -- to taste
2      Tablespoons   Olive Oil
6      Tablespoons   Butter, unsalted
2      Cloves        Garlic -- peeled and minced
4                    Shallots -- peeled and minced
1      Cup           Basil-Garlic Herb Vinegar
1      Teaspoon      Honey
1      Cup           White Wine
1      Tablespoon    Tomato Paste
1      Cup           Chicken Stock/Broth
1      Tablespoon    Italian Parsley, fresh -- chopped

Season chicken with salt and pepper.  Heat the olive oil and 2 tablespoons of the butter in a large heavy skillet over medium-high heat.  Add the chicken skin side down and brown, turning once about 10 minutes per side.  Remove chicken from pan and reserve.
Reduce heat to medium, add the garlic and shallots and cook, stirring often, until slightly soft, about 5 minutes.  Combine the vinegar with the honey and use it and the wine to deglaze the pan, scraping any browned bits from the bottom of the pan.  Reduce mixture by one-third, about 3 minutes, then stir in the tomato sauce.
Return chicken to the pot and pour in the chicken stock/broth.  Continue cooking over medium heat until juices from the chicken run clear, about 15 minutes.  Add more chicken stock/broth if the sauce becomes too thick.
Remove chicken to a deep serving platter.  Increase heat to high and continue cooking until the sauce is thick and glossy.  Remove from heat and add the remaining butter.  Whisk well and adjust seasoning with salt and pepper.  Pour over plattered chicken and sprinkle with the parsley.



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