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Doug
Hoffman,
owner
of Hoffy Dawgs and Knollenberg's Catering, brings his
talent to the Electric Gourmet Show!
Doug and Norma Schroeder
fixed a 4-course meal in a half an hour! And you can do
it too!
 Hoffy
Dawgs
817 E. Main St.
Richmond, IN
765.939.7560
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Roma Tomato Salad |
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4
large roma tomatoes
2 cans jumbo black olives
1 - 16 oz. jar stuffed green olives
1 bag Kraft cubed cheese (Cheddar & Monterey Jack)
1 tub whipped cream cheese
1 - 16 oz. jar pepperoncini
2 large green peppers
1/4 cup shredded parmesan cheese
1 regular bottle of zesty Italian dressing
1 cup shredded crab meat
In a colander put 1 cup of crab meat, pepperoncini, green
olives, cubed cheeses, and set aside. Open and drain black
olives. With the back of a teaspoon, stuff cream cheese
into the center of the black olives (does not need to
be packed tight). Place into the colander.
Wash
and core all peppers. Then cut peppers into 1/2-inch squares.
Once done, place in colander. Wash roma tomatoes and cut
into 1/4-inch round slices and arrange on a 9-inch plate
until plate is covered. Take the contents of colander
and pour in large mixing bowl. Add 1/2 bottle of zesty
Italian dressing (be sure to shake the bottle well before
pouring). Stir contents in bowl with a large spoon. Place
contents of bowl over tomatoes. Sprinkle parmesan cheese
on top and serve.
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Hand
Rubbed Italian Bread and Olive Oil Dipping Sauce |
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To
Prepare the Bread:
1 loaf Italian Bread
1 stick butter
salt
aluminum foil
Lay foil out twice the length of the bread, and place bread
on the foil. Wash hands and break the stick of butter in
half. Pick up the bread and massage 1/2 stick of butter
into bread (use more if needed). Put bread back on foil.
Lightly sprinkle a pinch of salt on bread. Wrap tightly
in foil and place into preheated oven at 200 degrees. Bake
for 12 to 15 minutes. When done, remove from the oven and
place on a plate and cut.
To Prepare the Olive Oil Dipping Sauce:
1 regular bottle of Extra Virgin Olive Oil
shredded parmesan cheese
Place the bottle of olive oil in a pan or bowl of hot water
for 10 minutes to warm. Take a 9-inch plate and cover the
bottom of the plate to the depth of 1/8-inch with parmesan
cheese. Take oil out of pan or bowl, and dry the bottle.
Pour oil over parmesan cheese until completely submersed
and the oil is about 1/8-inch over the cheese. Serve with
hot bread.
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Fettuccine
Alfredo with Garlic Shrimp |
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8-10
fully cooked cocktail shrimp (tail off)
1 & 1/2 TBS fresh minced roasted garlic
3/4 stick of butter
4 cups of heavy whipping cream
12 oz. cooked and cooled fettuccine (to cool, place fettuccine
in
a colander and rinse thoroughly with cold water).
6 cups of shredded parmesan cheese
Place butter and garlic in large skillet. Turn heat to
medium. Once butter has completely melted turn heat to
medium-high. Watch garlic when garlic starts to cook visibly.
Add shrimp and turn the heat up to high. Cook shrimp 2
& 1/2 minutes. Reduce heat to medium-high. Add 3 cups
of cream and stir. Let cook for 2 to 3 minutes until cream
begins to steam. Reduce heat to medium. Add 4 cups of
parmesan cheese. Stir constantly. To allow parmesan cheese
and cream to blend.
If
the sauce is too thick, add more cream and cook until
hot. If sauce is too thin and milk-like, add more parmesan
cheese. Sauce is correct when it appears to be thick and
a cream-like sauce.
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