What's Cooking at Lajes Recipes | Lajes Force Support

Whats Cooking at Lajes Recipes

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What's Cooking at Lajes Recipes

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Alcatra - Sushi - Crockpot Curry Chicken

Shrimp Scampi - Restaurant Style Salsa - Jambalaya
Peach Cobbler - 
Fettuccine AlfredoZucchini Crust Pizza

 (Prep 15 min.)

Chef: José Leal 
Sous Chef: Diana Sousa


1 – Pre soaked unglazed 4 quart red clay pot or 4 quart dutch oven or casserole pan *soaking instructions below*

1   Stick of soft butter

3  Large onion, thinly sliced

½  Pound slab bacon cut into 1 inch pieces

6   Cloves garlic

2   Bay leaves

1    5 Pound rump or chuck roast, bone in, cut into 4 inch pieces

1   Pound shin bone (if using rump roast)

½  tsp whole allspice (Jamaican is best)

½  tsp black peppercorns

1   tsp coarse salt

4   tbsp firm butter, cut into pieces

1   cup water

4-6 Cups medium bodied red or white wine


Generously grease the interior of the pot with the soft butter.

Place half of the onions in the bottom of the pot followed by half of the bacon, garlic and 1 bay leaf. Add the meat, including the bone from the roast or shin bone. Followed by the second bay leaf, the garlic and remaining bacon. End with the remaining onions. Scatter the allspice and Peppercorns over top along with the salt. Dot the top with pieces of the cold butter.

Mix the water with 1 cup of the wine, pour over the ingredients followed by enough additional wine to cover everything by 1 inch. Place in refrigerator for 24 hours before cooking.

Place the pot in a cold oven. Set the temperature to 400 degrees F. When the liquid begins o boil, reduce the temperature to 300 degrees, cover the pot with foil and cook, without stirring the ingredients until tender -  about 3-3 1/2 hours more.

Turn off the heat. Uncover the pot and remove some of the broth for cooking the rice. Leave the uncovered pot in the oven just until the oven heat has dissipated. The top will brown a little. Serve meat with rice cooked in the broth.

Soaking & Seasoning Pot – Notes:

A new unglazed clay pot needs to be seasoned to avoid passing an earthy flavor to food. To season; fill the pot with water and add several cabbage or collard leaves and and some onion peelings. Then place the pot on a flame diffuser over medium heat. Bring to a boil then reduce to a simmer. Simmer for about 2 hours and then drain. When you want to cook in the pot, immerse it in water and soak for 72 hours. Then proceed with the recipe by generously greasing the interior with butter.



Chef: Mui Brungardt
Sous Chef: MSgt Brungardt

Cooked Rice (Sticky rice includes rice vinegar, salt, and sugar)
Nori (Seaweed) Wraps
Asparagus Spears

Chopped vegetables into long thin pieces. Wet fingers with water. Spread rice across the Nori wrap leaving 1-1 1/2 inches rice-free. Place a couple pieces of each vegetable on end with rice. Add crab meat next to vegetables. To roll the Nori, place both thumbs under the wrap with rice on end and lift. While rolling, use your fingers to keep vegetables and meat tightly in place. When you reach the rice-free section of the Nori wrap, add a small amount of water. This will help the sushi stay wrapped. Wet the end of a sharpknife with water. Cut the sushi roll in half and cut several pieces out of each half. Wet knife before each cut. Serve with wasabi, ginger or soy sauce. 


Crockpot Curry Chicken
(Prep 5-7min)

Chef: CMSgt David Klink
Sous Chef: Airmen Rodriguez

 (amounts are approximate)

3 lbs frozen chicken pieces, bone in

1/3 brick (Curry Sauce Mix) curry paste

8 medium potatoes

6-8 small onions

Lots of garlic salt

Jalapeno peppers ---approximately 1/3 of a 12 oz  jar plus 1/3 liquid from jar 



Cut potatoes (skin on) in big chunks. Cut onions in similar size large chunks (big pieces keep the onion from liquefying). Fill bottom of pot with onion chunks. Add garlic salt and curry. Add potato chunks to pot. Place frozen chicken parts on topof potatoes. Add jalapenos and enough water to pot (no more than ½ of the pot).

Cook on high for four hours or low for 8 hours. Meal is done when the chicken falls from the bone and the potatoes are soft.

Remember not to lift the lid during the cooking process!  Only lift the lid to taste about an hour before serving.  At this point you can add other seasonings such as salt, pepper and crushed red pepper. 

Serve over rice. Enjoy!


Shrimp Scampi (Prep 5-7 min)

Chef: Ricardo Woods
Student: Cameron Tippins


1 cup rice
1 1/2 cup water
1lb shrimp
2 tbs. vinegar
black pepper
Adobo seasoning
Old Bay
Hot Shot
4 Cloves Garlic
1 Tomato
1 Green Bell Pepper
1 tbs. Virgin Olive Oil
Dash of Cinnamon
Dash of Cumin
1 lemon
1 tbs. Red Chili Sauce
Dash of Curry
1/3 cup water

Cook rice and 1 1/2 cup water in rice cooker. Clean 1lb shrimp with vinegar.

Add a few dashes of each: black pepper, salt, Adobo seasoning, Goya, Old Bay, Hot Shot, Paprika to shrimp. Cut 1 onion into large pieces. Mince 4 cloves of garlic. Cut 1 tomato and bell pepper into chunks.

Heat 1 tbs. virgin olive oil in skillet. Add garlic and half of onion to hot pan. Add couple dashes of cinnamon and cumin. Cook for about 3 minutes. Add Shrimp mixture. Add juice of 1 lemon, bell pepper, half of onion, tomato, red chili sauce, couple dashes of curry and 1/3 c. of water to pan.

Cover and cook for 5-7 min or until shrimp is done.


Restaurant Style Salsa (prep: 5 min)

Chef: Carrie Hamann

Sous Chef: Laci Hicks


Handful Cilantro
1 Cyrano pepper (or pepper of choice)
2 cans Rotel
Garlic Salt


Wash cilantro and cut the Cyrano pepper (or pepper of choice) into small chunks. Blend cilantro and pepper in food processor until there are no chunks. Add 2 cans of Rotel to mixture and several dashes of garlic salt (to taste). Blend until no chunks


 (Prep 15 min)

Chef: TSgt Devin Blue
Sous Chef: SSgt Douglas Pierre

1 lb. andouille sausage, or smoked sausage, sliced
1 lb. chicken breast, boneless, skinless, cut into 2″ chunks
14 oz. can of diced tomatoes
1 6oz. can tomato sauce
32 oz. chicken broth
3 cups long grain rice, uncooked
1 bell pepper, diced
1 white onion, diced
3 stalks celery, diced
4 cloves garlic, minced
1/4 cup Italian parsley, chopped
1/2 bunch of green onions
1 bay leaf
4 tablespoon butter, unsalted
4 tablespoon extra virgin olive oil
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoon black pepper
1 teaspoon paprika
pinch of cayenne pepper

Mix seasoning blend and set aside. Slice sausage and set aside. Rinse, pat dry chicken, dice into 2 inch chunks, place in a medium bowl. Season chicken with 1 tablespoonful of seasoning blend, mix well and set aside.

In a large pot add butter and olive oil over medium heat. Add sausage and brown for 5 minutes. Add chicken and brown for 10 minutes more. Add all the vegetables to the pot, except garlic and season with half the seasoning blend.

Cook for about 10 minutes. Add garlic and cook 1 minute more. Add rice to pot and toast for about 4 minutes. Add remaining seasoning blend and mix well. Add broth, tomatoes, and tomato sauce. Mix well. Bring mixture to a boil, stir, making sure to scrape the bottom of the pot. Discard bay leaf.

Reduce heat to simmer, cover pot and  cook for 30 minutes. After 30 minutes, stir mixture, scarping the bottom of the pot, cover and cook about 10 minutes more.

Remove pan from heat and allow food to rest covered for about 10 more minutes.  Serve with some nice toasted garlic bread and enjoy.

Peach Cobbler (Prep 10 min)

Chef: 1st Lt Andy Neal
Sous Chef: TSgt Latasha McKnight

1 stick butter
1/4 tsp. cinnamon
16 oz. can of peaches, drain some liquid
1 cup self-rising flour
1 cup sugar
1 cup whole milk

Mix all dry ingredients in baking dish.  Add butter and milk.  Whisk until smooth, with no clumps.  Stir peaches into mixture.  

Bake at 375º for 45 minutes.  Serve wtih vanilla ice cream and enjoy.


Fettuccine Alfredo

Chef: MSgt James Lundblade
Sous Chef: SrA Miguel Rangel

2 Servings
3 Tablespoons Butter
8 Fluid ounces heavy whipping cream
¼ Cup Parmesan
¼ Cup Romano (Or substitute Parmesan)
1 Egg Yolk

1. Fill a large pot with salt and water and bring to a rolling boil and add 2 servings of Fettuccini noodles for about 10-12 minutes while you make the sauce.
2. Separate your egg and keep the yolk and set aside
3. Add butter into a saucepan over medium heat, stirring the butter.
4. As soon as the butter is melted add the cream, a dash of salt and stir until bubbling
5. Add ¼ cup of cheese and stir in until completely melted
6. Add the rest of the cheese and stir until melted
7. Use a fork to scramble the egg yolk and add to the sauce and stir
8. Simmer and stir your sauce for 3-4 mins
9. Drain your pasta and add to the sauce
10. ENJOY!


Zucchini Crust Pizza

Chef: TSgt Zachary Gale
Sous Chef: Catia Relvas


3 cups shredded zucchini  (can be shredded 1 day ahead  to reduce moisture)
1 egg
1/3 cup all-purpose flour
½ - 1 teaspoon salt
2 cups (8 ounces) shredded mozzarella cheese or more!!
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper & yellow peppers
½ -1 teaspoon dried oregano
½ - 1 teaspoon dried basil
3 tablespoons shredded Parmesan cheese or more!!

1. In a large bowl, combine zucchini and egg. Stir in flour and salt and mix well. Spread onto a 12-in. pizza pan coated with cooking spray.
2. Bake at 450° for 8 - 10 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese (and more mozzarella if you want).
Bake for 15-20 minutes or until onion is tender and cheese is melted.

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