Fresh Homemade Ricotta

Yep, that's right - we made cheese!  Be impressed...

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
  
• Special equipment: large sieve, fine-mesh cheesecloth

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

 

Stuffed Zucchini

Ingredients:
2 large zucchinis
1 tablespoon oil
2 Italian Sausage (casings removed)
1 small onion (chopped)
2 cloves garlic (chopped)
2 tablespoons white wine
2 tomatoes (diced)
1/2 teaspoon oregano
salt and pepper to taste
1 tablespoon basil (chopped)
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)

Directions:
1. Cut the zucchini in half lengthwise and scoop out the middle.
2. Chop the zucchini that was scooped out and set aside.
3. Heat the oil in a pan.
4. Add the sausage and brown.
5. Add the onion and saute until tender.
6. Add the garlic and saute until fragrant.
7. Add the wine and deglaze the bottom of the pan.
8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
9. Remove from the heat and stir in the basil.
10. Let the stuffing cool.
11. Mix in half of the cheese.
12. Stuff the zucchinis with the stuffing and top with the remaining cheese.
13. Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.

Apricot Chambord Brie

Ingredients:

• 3/4 cup chopped fresh apricots
• 1/3 cup chopped baking apple
• 4 teaspoons chopped pecans, toasted
• 1 tablespoon seedless raspberry jam
• 1 8-ounce Brie round
• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1 tablespoon milk
• 3 tablespoons Chambord (raspberry brandy)
• 2 tablespoon apple cider or strong apple juice
• Toasted baguette slices for serving

Preparation:

Heat an oven to 425F. Arrange the chopped apricots and apples in a single layer on a lightly greased baking sheet. Roast the fruit in the oven for 15 to 20 minutes, or until it turns light brown and caramelizes. Allow the roasted fruit to cool for 5 minutes.

Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed.

Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich.

Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry.

Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown.

While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature.

Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it.

This apricot Chambord Brie recipe makes 8 to 10 servings.

Indian-Style Curry

Ingredients


1 13.5-ounce can coconut milk

1 tablespoon tomato paste

2 tablespoons curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

Few dashes hot sauce

1 medium onion, chopped

2 to 3 cloves garlic, finely chopped or grated

1-inch knob ginger, peeled and grated

1 green bell pepper, seeded and chopped

1/2 large eggplant, peeled and cut into chunks

2 medium sweet potatoes

1 14-ounce can chick peas, drained and rinsed

Salt and freshly ground black pepper

Jasmine rice


Preparation:

Saute the onion, curry, cumin and coriander in olive oil over medium heat until the onions soften.  Add the garlic and cook for 1-2 additional minutes.

Stir in the coconut milk and tomato paste.  Add the pepper, eggplant, sweet potatoes, ginger, chick peas and hot sauce.  Cook on medium low until potatoes are soft.  Serve over jasmine rice.

Alternate Crock Pot Preparation:

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes and chick peas. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours.   Alternatively, you could cook this on low heat for 8 hours.

*Adapted from a Rachael Ray recipe.

Brown Rice with Asparagus and Chickpeas

This is a healthy and delicious way to eat brown rice!

Ingredients:

3 tablespoons extra-virgin olive oil


1 cans of chickpea, drained

2 cloves garlic, minced

1 medium yellow onion, chopped

1 bunch asparagus, cut into 1-inch segments

3 cups pre-cooked brown rice

1 cup almond slivers, toasted

fine grain sea salt


If you're using frozen rice, heat it on its own in a pot or per package instructions.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely).

Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese

Ingredients

1 pound duck breast

2 teaspoons chipotle chili powder

1 teaspoon cumin, toasted and ground

1/4 teaspoon salt to taste

2 cups chipotle cherry salsa (see separate recipe - I used fig)

12 small corn tortillas, lightly toasted

2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream

4 ounces goat cheese, crumbed


Directions

1.Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.

2.Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to over night.

3.Heat an oven proof pan over medium heat.

4.Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.

5.Place the pan into a preheated 400F oven for 8 minutes.  Note:  It took me at least 20-25 minutes to cook the duck.

6.Remove and set the duck breast aside and let rest for 5 minutes before slicing.

7.Assemble the tacos and enjoy.


*Courtesy of closing cooking.

Stuffed Zucchini

Ingredients:


2 large zucchinis

1 tablespoon oil

2 Italian Sausage (casings removed)

1 small onion (chopped)

2 cloves garlic (chopped)

2 tablespoons white wine

2 tomatoes (diced)

1/2 teaspoon oregano

salt and pepper to taste

1 tablespoon basil (chopped)

1/2 cup mozzarella (grated)

1/4 cup parmigiano reggiano (grated)



Directions:

1. Cut the zucchini in half lengthwise and scoop out the middle.

2. Chop the zucchini that was scooped out and set aside.

3. Heat the oil in a pan.

4. Add the sausage and brown.

5. Add the onion and saute until tender.

6. Add the garlic and saute until fragrant.

7. Add the wine and deglaze the bottom of the pan.

8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.

9. Remove from the heat and stir in the basil.

10. Let the stuffing cool.

11. Mix in half of the cheese.

12. Stuff the zucchinis with the stuffing and top with the remaining cheese.

13. Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes
 
*Courtesy of:  http://cookingcross-country.blogspot.com/2011/06/stuffed-zucchini.html

Dolce & Gabbana Brownies

BROWNIES with HAZELNUT BUTTER and CHOCOLATE LACE




Ingredients



For Brownies:



■10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped

■2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan

■3/4 cup (105 grams) all-purpose flour

■1/2 cup (35 grams) Dutch-process cocoa powder

■1/2 teaspoon salt

■1+1/2 cup (300 grams) granulated sugar

■5 large eggs

■2 teaspoons vanilla extract

For Hazelnut Butter Frosting:



■One 14-ounce (400 grams) jar smooth hazelnut butter

For Chocolate Lace Decoration:



■4.5 ounces (150 grams) bittersweet (%70 cacao) chocolate, chopped

Method



1.To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.

2.Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.

3.Sift together the flour, cocoa, and salt into a medium bowl and set aside.

4.In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.

5.Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.

6.To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.

7.To make the chocolate lace decoration, place the chopped chocolate in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.

8.Place a 16-inch-long parchment paper on your work surface. Draw an 8-by-12 inch rectangular with a pencil, turn the other side and place it on a baking tray. Pour the melted chocolate into a piping bag fitted with the smallest (about 1 millimeter) plain tip and pipe the lace decoration the size of your brownie. Place the baking tray together with a large offset spatula in the refrigerator and wait until the chocolate is set, for about an hour.

9.Transfer the brownie on your serving plate. Remove the chocolate decoration from the refrigerator and with the help of a large chilled offset spatula go underneath the decoration, pick it up and place it on the brownie. Heat the blade of a large knife with a heat gun or stick it in a cup of hot water for a few minutes and then wipe off the water (heating the blade helps with cutting through the chocolate decoration without breaking it into pieces), cut the brownie into 12 identical squares and serve.

*Courtesy of:  http://cafefernando.com/brownies-for-dolce-gabbana/

Better Than Crack Brownies

1 batch brownies


1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

*Courtesy of:  http://www.foodbuzz.com/recipes/2810163-pumpkin-cream-cheese-muffins

Slow Cooker Reuben Dip

Ingredients


1 (16 ounce) jar sauerkraut, drained

1 (8 ounce) package cream cheese, softened

2 cups shredded Swiss cheese

2 cups shredded cooked corned beef

1/4 cup thousand island dressing

Directions


1.In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

*Courtesy of:  http://allrecipes.com//Recipe/slow-cooker-reuben-dip/Detail.aspx

Marshmallow Milkshakes

Stand's Marshmallow Shakes




3 scoops vanilla ice cream (they use Laboratorio del Gelato)



1 tablespoon whole milk



I large dollop, er, Wookstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt up at your corner store, feel free to use a substitute yogurt—it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)



5 Kraft Jumbo Jef-Puffed marshmallows



Whipped cream



1) Toast marshamllows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).



2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "donut"—when you see the shake holding to the sides of the blender with a hollow core.



3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.



4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.



5) Repeat if necessary. And it will probably be necessary

*Courtesy of:  http://www.gourmet.com/food/2007/06/mshakes?currentPage=2

Red Velvet Valentine Macarons

Red Velvet Valentine Macarons


adapted from Kitchen Musings



for the TPT (tant pour tant)

300 grams almond flour

300 grams confectioner's sugar

110 grams aged egg whites

1/2 teaspoon cocoa powder

red food coloring (I used a gel coloring)



Sift together the almond flour and confectioner's sugar. Mix in the egg whites to create the "mass" (mixture will be very thick). Add in your desired amount of red food coloring and mix well. Note: I didn't measure the amount I used, I just kept adding until I had a bright red color, keeping in mind that the color will be diffused a bit when the Italian meringue is added.



for the Italian meringue

300 grams granulated sugar

75 grams water

110 grams aged egg whites



Bring water and sugar to a boil until it reaches 239F on a candy thermometer. Start whipping your egg whites in a stand mixer to soft peaks once your sugar/water mixture reaches 239F. Continue boiling your sugar/water mixture while simultaneously whipping your egg whites.



Once the sugar/water mixture reaches 245F, remove from the stove and let bubbles settle. Turn your mixer to low-medium speed and slowly pour in your sugar syrup mixture while continuing to beat the whites. Beat until you get soft peaks that gently food over when you turn the whisk upside down.



Preheat your oven to 350F



Fold in 1/4 of your meringue mixture into the TPT "mass" to lighten the mixture. Gently fold in the remaining meringue until the mixture "flows like magma". Transfer to two pastry bags with a plain tip.



A note on how to pipe heart shaped shells: This takes some finesse. I started out with heart shapes drawn on parchment underneath my silpat which helped somewhat. This particular batter was more 'oozy' than the French meringue method I typically use, so it was a bit difficult to pipe them exactly into the shapes I traced. I ended up piping them freehand in a gentle 'V' shape that turned out well.



Allow for shells to dry at room temperature for at least 30 minutes (I almost always wait 1 hour) then bake at 350F for 12-20 minutes (depending on your oven).



Cinnamon Buttercream

adapted from Baked: New Frontiers in Baking



NOTE: I halved this recipe which made plenty for the amount of macarons I had. Double the amounts below if you want to make a full batch



3/4 cup sugar

1/8 cup flour

3/4 cup milk

1/8 cup heavy cream

3/4 cup (1 1/2 sticks) unsalted butter, soft but cool, cut into small pieces

1/2 teaspoon vanilla extract

1 teaspoon cinnamon



In a saucepan, whisk the sugar and flour together. Add the milk and cream and cook, whisking occasionally, until mixture comes to a boil and thickens. (recipe states "about 20 minutes" but my mixture thickened in under 10)



Transfer the mixture to the bowl of stand mixer and beat on high, using the paddle attachment, until cool. Reduce mixer speed to low and add the butter, piece by piece, beating until thoroughly incorporated. Add the vanilla and cinnamon. Increase speed to medium-high and beat until frosting is light and fluffy. If frosting is too soft, chill in the refrigerator and then beat again until proper consistency.

*Courtesy of:  http://delectabledeliciousness.blogspot.com/2010/02/red-velvet-valentines-macarons.html

Cafe Rio Creamy Tomatillo Dressing

Ingredients:


•3 tomatillos, peeled and cut into 1/4's

•juice of 1/2 lime

•1/2 c. buttermilk

•1/2 c. mayo

•1/2 c. sour cream

•1 pkg. dry ranch buttermilk dressing

•1 c. fresh chopped cilantro

•6 green onions, with ends

•2 cloves crushed garlic

•3 t. sugar

•1 jalapeno, sliced thin

Directions: Mix well in blender (I used my food processor). Refrigerate for at least one hour.

*Note: When buying tomatillos, peel the skin back to the top of the tomatillo to make sure it is good. I have found some that look good until I peel the skin all the way back.

Broccoli-Cheddar Soup

Ingredients


6 tablespoons unsalted butter

1 small onion, chopped

1/4 cup all-purpose flour

2 cups half-and-half

3 cups chicken broth

2 bay leaves

1/4 teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

4 cups broccoli florets (about 1 head)

1 large carrot, diced

2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions


Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves.

Lightly puree the soup in batches in a blender until smooth - only a few pulses - you will still want to have some chunks of broccoli and carrot.  Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls, if desired, and garnish with cheese.

Chilled Strawberry Soup

Ingredients


1 (16-oz.) container fresh strawberries, sliced 2 cups half-and-half
1 1/4 cups sour cream
3/4 cup powdered sugar
2 tablespoons white balsamic vinegar

Preparation

1. Process strawberries in a food processor until smooth, stopping to scrape down sides as needed; pour into a large bowl. Whisk in half-and-half and remaining ingredients. Cover and chill at least 2 hours or up to 3 days. Stir just before serving.

Briami (Greek Vegetable Casserole)

I've been making this recipe for years - it is surprisingly good!  I serve it either as a side dish with feta cheese or I serve it as a veggie pizza.  Simply spread hummus over pita, generously top the hummus with the briami, top with feta cheese and bake for a few minutes.  Makes a great appetizer!

Ingredients:

INGREDIENTS (Serves 6)


1 eggplant

2 lbs zucchini

4 medium potatoes

2 green peppers

1 red pepper

2 medium onions

1 cup olive oil

4 medium tomatoes (I have used canned, diced tomatoes in the winter)

2 cloves garlic

1 tsp sugar

salt and pepper to taste

PROCEDURE

(1) Prepare the vegetables: Cut the eggplant,

zucchini

and potatoes in bite sized chunks (do

not peel the

zucchini). Remove the

stems and

seeds from the peppers and slice them

into strips.

Peel and slice the onions. Dice the tomatoes.

(2) Sauté the vegetables except the

tomatoes in the

olive oil in small batches. Sauté

each batch for 2

or 3 minutes, then remove from the pan,

trying to

drain some of the oil so that enough

oil is left

for the next batch. When you're done,

most (if not

all) of the oil should be gone from the

pan.

(3) Place the sautéed vegetables in

a baking dish and

toss them briefly so that you won't get

only one

kind of vegetable in one place.

(4) Add the tomatoes into the pan and sauté

for a cou-

ple of minutes. Crush the garlic and

add to the

tomatoes. Add the sugar, salt and pepper

to taste

and simmer for another minute.

(5) Pour the tomato sauce on top of the vegetables

and

bake at 350 deg. F or until the vegetables

are

tender.

(6) Serve with plenty of fresh bread and,

if you like,

some feta cheese on the side.

Italian Green Beans

1 pound fresh green beans, trimmed
handful cherry or grape tomatoes
fresh mozzarella cheese
olive oil
2 large cloves garlic

Saute green beans in olive oil for 3 minutes, until they start to brown just a bit.  Pour 2 TBSP water into saute pan and cover, allowing beans to steam for a few minutes.  When beans are soft, pour out excess water.  Move beans to the side of the pan, add a little more olive oil and saute garlic for 2 minutes.  Add tomatoes and saute for 1-2 minutes.

Remove from heat and add chunks of fresh mozzarella.

Easy BBQ Brisket

3 lb brisket
2 bottles Heinz chili sauce
1 packet dry onion soup mix
2 TBSP garlic powder

Whisk chili sauce, onion soup mix and garlic powder in bowl.  Place brisket, fat side down, in crockpot.  Pour sauce over brisket.  Cover and cook on low for 8 to 10 hours.

Beet Risotto

Ingredients:

1 lb fresh beets, trimmed
2 tbsp extra virgin olive oil, plus extra for brushing
sea salt and freshly ground black pepper
6 TBSP sunflower oil (or vegetable oil can be substituted)
20 fresh sage leaves
1 medium sweet onion, diced
1 1/2 cups arborio rice
4 cups chicken stock, heated
1/2 cup fresly grated Parmesan cheese
8 oz firm goat cheese, cut into 1/2 in. cubes

Directions:

1.  Preheat oven to 400 degrees.  Toss the beets in a little olive oil, salt and pepper.  Wrap them in foil and bake in the oven for 30-40 minutes until soft.

2.  In a heavy large skillet, heat the vegetable or canola oil over high heat until smoking-hot.  Drop in the sage leaves and cook for 5 seconds, or until they stop sizzling.  Remove and drain on paper towels.

3.  Remove the beets from the oven and let cool slightly.  Remove skins and slice if large.  Puree in a blender or food processor with 4 TBSP water, 2 of the fried sage leaves and salt and pepper.

4.  Add the onions to the remaining oil in the skillet and cook over medium heat for 5-7 minutes or until soft.  Add garlic and cook 1 minute.  Stir in the rice to coat.

5.  Keeping the stock on a low simmer, add a ladle at a time to the rice, stirring continuously for about 15 minutes until the rice is almost cooked.  Add the beet puree and cook, stirring, for another 5-10 minutes until the rice is tender.  Note:  I have no patience and thus did not stir for 15 minutes - I just stirred every minute or so.  The risotto turned out fine, but it did stick alot to the bottom of the pan, so be prepared for that if you're not willing to stir continuously.

6.  Remove the rice from heat, season and stir in two-thirds of the Parmesan.  Fold in the goat cheese.  Serve garnished with the sage leaves and remaining Parmesan.

Mango Coconut Rice Pudding

Ingredients:

1 14 ounce can coconut milk

1/4 cup arborio rice

1/8 teaspoon salt

2 tablespoons sugar

2 pods cardamom (ground)

1/4 cup mango (pureed)

some macadamia nuts (chopped, optional)



Directions:

1. Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.

2. Reduce the heat and simmer for 25-35 minutes stirring occasionally.

3. Remove from heat and let cool.

4. Mix in the mango and garnish with chopped macadamia nuts.

Chipotle Cherry Salsa

Chipotle Cherry Salsa


A savoury cherry salsa with the heat and smokiness of chipotle chillies, the freshness of basil and the subtle hint of balsamic vinegar.

Servings: makes 2 cups

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes


Ingredients

2 cups cherries, pitted

1 chipotle chili in adobo or to taste, chopped

1/4 cup red onion, diced

1 small clove garlic, grated

1 handful basil

1 tablespoon balsamic vinegar

salt and pepper to taste

Directions

1.Puree everything in a food processor until smooth.

2.Simmer the salsa to remove excess liquid. (Optional: This salsa is great fresh but if you are going to use it in something like tacos you will want to simmer it a bit to remover the excess liquid.)  I made this using figs because I was too late to buy cherries.  It was delicious!

Peach Salsa

Ingredients:


•4 small peaches, peeled and diced

•Juice of 2 limes, about 1/4 cup juice

•2 teaspoons honey

•2 to 3 tablespoons diced red bell pepper

•1 tablespoon finely minced jalapeno pepper, or to taste

•1 heaping tablespoon chopped cilantro

•1 small clove garlic, finely minced

•2 tablespoons finely chopped sweet onion

Preparation:

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.

Makes 1 1/2 to 2 cups.

Grilled Chili-Lime Tilapia with Peach Salsa

Grilled Chili-Lime Tilapia with Peach Salsa


1 lb. fresh tilapia (2 filets)

1 tablespoon chili powder

1 teaspoon garlic powder

1/4 teaspoon salt (optional)

2 tablespoons olive oil

1 tablespoon lime juice

peach salsa (see recipe)

Directions:

Rinse & pat dry the tilapia and set on a large plate. In a small bowl stir together the dry rub: chili powder, garlic powder, and salt. Rub the spice mix over the fish until they are fully coated. Cover plate of fish with plastic wrap and refrigerate for 30 minutes to allow the spices to meld. Heat grill pan 10 minutes before cooking. Get the grill pan very hot (a droplet of water should sizzle immediately). Brush olive oil on the spice-rubbed fish and place onto the grill. Cook 3-4 minutes on each side until the fish is fork tender & gently flakes. Plate grilled fish and sprinkle each serving with lime juice. Add peach salsa on top of each filet and serve.

Spicy Salmon with Cucumber Sauce

Ingredients:

2 pounds salmon

creole seasoning (I use Tony Chachere's)

2 lemons, one sliced, one wedged

extra virgin olive oil

Cucumber Sauce:

1 cup plain yogurt

1/2 medium cucumber, seeded and diced small

dill weed

sugar

salt and pepper, to taste

Directions:

Rub olive oil generously on salmon.

Sprinkle creole season on salmon to taste.  The more you add the spicier the salmon, so use your judgment.

Place lemon slices on top of salmon.

Bake at 350 for approximately 15 minutes or until cooked through.

Cucumber sauce:

Mix together yogurt, cucumber, a generous amount of dill (this should form the basis for the flavor - so use alot), sugar (approximately 1/2 tsp or so), salt and pepper to taste.

Greek Orzo Pasta Salad

Ingredients:

5 cups cooked orzo

1 pint cherry tomatoes, halved

2 TBSP minced sundried tomatoes (packaged in olive oil)

3/4 cup toasted pine nuts

1/2 lb cubed feta

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil (good quality)

2 TBSP chopped fresh basil

2 tsp chopped fresh oregano

salt and pepper to taste

Directions:

Mix all above ingredients together in large bowl. 

Granny Beans (Baked Beans)

Ingredients:

1 pound bacon

1 yellow onion, diced

2 large cans Campbell's baked beans

1/3 c. Heinz ketchup

2 TBSP yellow mustard

1/4 c. brown sugar

Directions:

1.  Cook bacon until nearly cooked through.  Add onions and saute with bacon until bacon is crisp and onions are soft.  Crumble bacon, reserving some for topping.

2.  Mix together in crockpot or roasting pan 2 cans of beans, onions, bacon, ketchup, mustard and brown sugar.  Measurements are very loose - just do what looks right to you.  You can never have too much ketchup or brown sugar, in my opinion.

3.  Roast in oven at 350 for 1 - 1 1/2 hours or simmer in crockpot on low for 3-4 hours.

4.  Top with reserved bacon and serve.

Southern Mac 'n Cheese

Ingredients:

1 lb elbow noodles

1/2 stick of butter

1 vidalia or sweet onion, chopped

2 cans unflavored tomatoes, drained

1/2 pint light cream

2 1/2 cups cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 carton plain feta

1 tsp paprika

Directions:

1. Boil elbow noodles in salty water


2. Rinse/drain, return to pot, stir in 1/2 stick of butter to coat all noodles

3. Sautee onion in butter and add to noodles

4. Mix toether noodles, onion, 1/2 pint of light cream, tomatoes, 2 cups cheddar, 2 cups mozarella, 1 carton plain feta, 1 teasoon paprika

5. Transfer to greased baking pan. cover with light sprinkling of cheddar

6. Bake on 375 for approximately 20 minutes or just until cheese starts to brown.

*Thank you Karalyn Emrich for this recipe!

Basic Creamy Southern Coleslaw

Ingredients:

1 head of green cabbage, shredded
2 carrots, shredded
1/2 small white onion, shredded
2 TBSP distilled vinegar
1 cup mayonnaise
2 TBSP white sugar
1/2 tsp salt
1/2 tsp ground black pepper

Directions:

Shred cabbage, carrots and onions.  Whisk vinegar, mayo, sugar, salt and black pepper together in large bowl.  Add the cabbage, carrots and onion.  Taste and adjust seasonings.  Cover and chill for at least 1 hour.

Tomato and Bean Bruschetta

INGREDIENTS




Bean Topping:

1 15-ounce can canellini beans, rinsed and drained well

3 Roma tomatoes, chopped

2 plump clove garlic, minced or pressed

1 celery stalk, chopped

2‑3 Tablespoons best quality fruity olive oil

2 teaspoons red wine vinegar, or to taste

1‑2 Tablespoons lemon juice, or to taste

1/4 cup basil, torn into small pieces or chopped

Salt and pepper, to taste

Grilled Bruschetta:

4 1/2" slices bread from crusty artisanal-style Italian loaf

1 plump, halved clove garlic (or more as needed)

Best quality extra virgin olive oil

PREPARATION:


Bean Topping:

1.In a medium bowl, place the cut tomatoes with a pinch of salt, toss to coat and allow to rest five minutes. Add two tablespoons olive oil and the garlic, toss to coat. Add the beans and celery and toss to coat. Add the red wine vinegar, some grindings of pepper and toss. Taste mixture -- should be flavorful and a little juicy. Adjust taste and texture with another splash of olive oil, vinegar, or pinch of salt. Fold in basil.

Grilled Bruschetta:

1.Heat grill pan to medium-high. Grill slices of bread until marked on both sides. Rub one side of each piece with the cut sides of the garlic. Drizzle with olive oil. Cut slices of bread in half, top each with a tumble of bean mixture, some juices.

*Courtesy of Kitchen Boss

Buddy Valastro's Italian Pot Roast

Ingredients:

2‑1/2 ‑ 3 pounds boneless chuck roast


1/2 pound pancetta, cut into 1/4" dice

4 peeled and smashed cloves garlic

1 medium Spanish onion, peeled and sliced lengthwise

1 large stalk celery cut widthwise into 1" pieces

1 bunch slender carrots peeled and halved widthwise, then lengthwise (4 longish pieces from each carrot)

2 cups Chianti or other dry red Italian wine

1 cup homemade (unsalted) chicken or beef stock or water

1/2 tablespoon balsamic vinegar

pinch sugar

1 14.5 ounce can diced tomatoes

1 sprig rosemary

2 tablespoons chopped Italian parsley

salt

pepper

neutral oil

egg noodles, cooked and tossed with butter and chopped parsley to serve

Directions:

1. Ahead of time, salt the roast on all sides, wrap in plastic and refrigerate overnight. Bring meat to cool room temperature before proceeding.


2. Preheat oven to 300. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of neutral oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.

3. In a 6 quart lidded braising vessel, heat pot to medium-high. Swirl a couple of tablespoons of oil in the pan and heat until shimmering. Sear the beef on all sides, turning with tongs until well-browned on all sides. Remove beef and set aside.

4. Add the pancetta, onion, celery and garlic cloves with a pinch of salt and saute until vegetables soften. Add the wine, stock, tomatoes, pinch of sugar, pinch of salt, some grindings of pepper and the vinegar. Bring to a boil, scraping browned bits from bottom of the pot into the sauce. Simmer high for a couple of minutes until liquid reduces almost by half. Snuggle the meat back into the pot with the rosemary and parsley, the liquid should come at least halfway up the sides of the roast, add more if needed. Bring to a boil, put the lid on the pot and place in the oven to roast for one hour.

5. After one hour, turn the meat over and replace the lid. Continue to roast another hour. At the two hour mark, turn the roast again and add the carrots, submerging in the pot liquid. Cover and roast an additional 30 to 45 minutes. The roast is done when it is fork tender.

6. Remove the meat and carrots to a platter. Return pot to the burner and on high, stirring, reduce until pot liquid reduces to desired consistency. Check seasoning. Stir in fresh parsley.

7. Serve roast sliced with pot gravy and carrots.

Spaghetti Daube in Creole Gravy

Ingredients:

3 to 5 pound beef chuck or rump roast

2-3 tablespoons of canola oil

2 large onions, chopped

2 stalks of celery, chopped

1 large green bell pepper, chopped

4 cloves of garlic, minced

2 tablespoons of tomato paste

2 (28 ounce) cans of whole tomatoes

1 (8 ounce) can of tomato sauce

1 tablespoon sugar

1/2 cup of beef broth (or red wine)

Splash of Worcestershire sauce

1 teaspoon of salt

8 turns of the pepper grinder

1/2 teaspoon of Slap Ya Mama, or your

favorite Cajun/Creole seasoning

1 teaspoon of Italian seasoning

1/2 tablespoon of dried parsley

1 large bay leaf

Grated nutmeg

Cooked spaghetti noodles

Shredded Parmesan cheese, optional


Directions:

Set roast aside to come to room temperature.


Pour enough canola oil into the bottom of a heavy, stainless stockpot and heat to medium high. Add onion, celery and bell pepper and cook until softened, but not brown. Add the garlic and cook another minute. Stir in the tomato paste and cook and stir for about 5 minutes. Using a pair of kitchen shears, coarsely cut up both cans of the whole tomatoes right in the can; add to pot. Add the tomato sauce and sugar. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Add the salt, pepper, Cajun seasoning, Italian seasoning, parsley, and bay leaf. Pass a whole nutmeg over a microplane 3 or 4 times and stir in the beef broth and Worcestershire; bring up to a boil. Cut the roast in half, add it to the pot, cover, reduce heat to a low simmer, and cook for 2 to 3 hours or until beef is tender. Don't allow the meat to boil! Keep it at a very low simmer.

Remove the beef from the pot, slice into 1/2 inch slices (if you are making Daube Glace, reserve some of these whole slices) and then shred pieces with a fork, add the shredded beef back to the tomato gravy. Let it continue to low simmer, covered, another 15 minutes, or just hold the pot on very low until you are ready to serve. You can also leave it as whole slices if you prefer, returning the slices to the gravy to simmer a bit, and then serving the slices on top of the spaghetti noodles, with a bit of sauce spooned over the top.

Boil the spaghetti noodles according to package directions; drain well. Return noodles to pot and add a couple of scoops of the tomato gravy, stirring to coat all of the noodles. Turn the noodles out onto a large platter and pour sauce over the top, or plate noodles individually and add a couple of hearty scoops of the meat and sauce.

Serve with Parmesan cheese at the table for sprinkling on top. Add a mixed garden salad on the side and a nice chunk of hot, buttered French bread.




*Courtesy of Deep Dish South

Crab Cakes with Remoulade

Ingredients:

2 pounds russet potatoes, cut into 1-inch cubes


1 cup whole milk

2 garlic cloves, smashed

1/4 bunch fresh thyme sprigs

2 bay leaves

1/2 teaspoon whole black peppercorns

1 pound fresh jumbo lump crabmeat

2 teaspoons salt

2 tablespoons unsalted butter

1/2 bunch fresh chives, finely chopped

3 cups bread crumbs

5 tablespoons vegetable oil, for frying

Lemon slices, for garnish

Green salad, as accompaniment

Remoulade, recipe follows

REMOULADE:


2 cups mayonnaise

1 teaspoon Dijon mustard

2 tablespoons cornichons or sour gherkins, minced

3 tablespoons capers, minced

1 garlic clove, minced

2 tablespoons chopped parsley leaves

1 tablespoon chopped tarragon leaves

1 1/2 anchovies, minced

Several dashes hot pepper sauce

Directions:
 
Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.


Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.

While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.

Roll them in bread crumbs and shake off excess.

Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.

Garnish with slices of lemon and serve with a green salad.

Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.



Yield: 6 servings



 

*Courtesy of Tyler Florence

Thai Lemon Shrimp

Ingredients:

1 pound shrimp (shelled and deveined)


1/3 cup sweet chili sauce

1 lemon (juice and zest)

3 kaffir lime leaves (sliced, substitute lime zest)

1 teaspoon chili sauce

1 tablespoon fish sauce

3 cloves garlic (chopped)

1 teaspoon palm sugar (or brown sugar)

1/4 cup coconut milk

1/4 cup cilantro (chopped)

Directions:

Thursday, June 19, 2008


Thai Lemon Shrimp







In my never ending search for tasty shrimp recipes I came across this recipe for Goong Maa Now or Thai lemon shrimp. Like many Thai dishes this one is a perfect melding of sweet, sour, hot and salty. This recipe calls for kaffir lime leaves which were a bit difficult to find. Luckily they keep really well in the freezer and the bag that I picked up has lasted a long time. This is another super quick shrimp dish that takes almost no time to make. The lemon and coconut milk added an amazing flavour and aroma and of course this dish would not be complete without my favorite herb, cilantro. These lemon shrimp could easily be served as an appetizer or as a meal along with some rice or pasta.



Ingredients:

1 pound shrimp (shelled and deveined)

1/3 cup sweet chili sauce

1 lemon (juice and zest)

3 kaffir lime leaves (sliced, substitute lime zest)

1 teaspoon chili sauce

1 tablespoon fish sauce

3 cloves garlic (chopped)

1 teaspoon palm sugar (or brown sugar)

1/4 cup coconut milk

1/4 cup cilantro (chopped)



Directions:

1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.

2. Heat a pan.

3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.

4. Remove from heat and mix in the cilantro.

*Courtesy of Closet Cooking.

Homemade Banana Pudding

Ingredients:

3/4 cup sugar, divided to 1/2 and 1/4 cups


1/3 cup all-purpose flour

Dash salt

3 eggs, separated

3 cups milk

1 overflowing teaspoon of vanilla extract

1 box of Nilla Vanilla Wafers, you won't use every one them

4 to 6 ripe bananas, sliced (as many as you want)

Pinch cream of tartar

Directions:

Separate the egg whites and yolks into separate bowls; set aside the whites to come to room temperature. You'll be making meringue with those in a bit. You'll need a mixer to whip the meringue.


Put water in the bottom of a double boiler (or pot) and bring to a boil. In the top section (or a bowl), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks and put on top of the double boiler. Continue stirring mixture constantly until it thickens and mixture reaches 170 degrees. Remove from heat, stir in the vanilla and set aside. Be sure to let the hot custard cool a bit before layering the dessert, otherwise the cookie wafers turn to mush. Mixture should not be thin, but should be thickened and look like a prepared pudding.

You'll need about a 1-1/2 quart baking dish for this, or I prefer to use a clear glass bowl to show off the layers, since banana pudding should be layered in my opinion, somewhat like a trifle is done. You'll be sticking the completed dessert under the broiler, but only for a few seconds; still you may want to make sure you are using a glass bowl that is oven safe. You can also bake it if you're worried about cooking egg whites, but I prefer the few seconds under the broiler.

Now you'll begin layering. Depending on the size dish you are using, you should have two or three layers of wafers, bananas and custard. Spoon a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. This just makes a pretty presentation from the outside of the bowl. Top the layer of wafers with banana slices, as thick a layer as you would like, top that with custard. Continue to layer wafers, bananas and custard so you have a total of 2 to 3 layers, ending with custard on top. Set aside.

Add the egg whites to the mixer bowl and beat on low speed until egg whites begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form. While you are making the meringue, move the oven racks to the lower section of the oven and preheat the oven to broil. If you prefer to bake the meringue, preheat to 350 degrees. You'll only need to bake it for about 15 to 20 minutes or until the peaks of the meringue brown.

Continue beating on medium, slowly and gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but don't beat it so much that it gets dry. You just want it to be beat to the point that it is soft, but stiff enough that if you turn the bowl upside down, the meringue will not leave the bowl.

Spread the whites all over the top of the last layer of custard, spreading it out to the edges. Using a spatula, create some swirls on top, because when you put it under the broiler, this will create brown edges and makes a beautiful presentation.

Stick the bowl in the oven under the broiler but only for mere seconds - so keep an eye on it. Don't walk away, don't answer the phone! You want to brown up the peaks and edges of the meringue where you made the swirls, and believe me it will absolutely only take a few seconds, so don't leave and risk burning the meringue. Alternatively, you can bake it and get the same result. Preheat the oven to 350 degrees for 15 to 20 minutes.

Remove and let sit for about at least 1 hour, or refrigerate for up to 4 hours before serving.

Garnish with a sprinkling of crushed wafers, if desired.

Makes about 12, 2/3 cup servings - double recipe for larger bowl and definitely double for the holidays!


*From the Kitchen of Deep South Dish

Rice Pudding

INGREDIENTS


1/2 cup Arborio rice

4 cups whole milk

1/2 cup sugar

1 vanilla bean

strip orange zest

pinch salt

2 large eggs

PREPARATION:


1. In a deep 3 quart saucepan place the rice, milk sugar, vanilla bean (seeds scraped into the pot, pod added, too), pinch salt and orange zest. Bring mixture to a boil, stirring.

2. Adjust heat to a low simmer and cook, stirring frequently, until rice is tender and mixture has thickened –- 30 to 40 minutes.

3. Whisk the eggs in a bowl and ladle in about a 1/2 cup of the rice pudding, whisking. Pour the egg/pudding mixture into the pot. Stir constantly for a couple of minutes longer. Mixture should be a beautiful creamy texture. Remove from heat and fish out the vanilla pod and orange zest. Allow to cool to room temperature.

4.Serve pudding chilled or at room temperature.

 

Pappardelle with Pulled Pork

STEP 1:

Pulled Pork:

Ingredients:

•3 pounds boneless pork shoulder

•Kosher salt and freshly ground black pepper

•2 tablespoons olive oil

•1 onion, root end attached and sliced into thin wedges

•1 large carrot, peeled and sliced on an angle

•2-3 small ribs celery from the heart, sliced on an angle with greens attached

•1 small bulb fennel, sliced

•4 large cloves garlic, sliced

•A small handful of fresh thyme sprigs, leaves stripped

•2 fresh bay leaves

•1 1/2 cups dry white wine

•4 cups chicken stock


Pat the pork dry of any juices and generously season with salt and pepper.  Heat the olive oil in a large skillet over medium-high heat.  Place the pork in the skillet and brown well on all sides.  The recipe says to braise the pork in the oven, however I didn't have time to do it that way so I just threw it all into the crockpot.

STEP 2:

Ingredients:

Kosher salt

1 pound pappardelle, or other wide ribbon pasta

1 to 1 1/2 pounds pulled braised pork

2 cups braising liquids

3 tablespoons butter, cut into pats

Juice of 1 lemon

Large bundle arugula, watercress, or spinach, washed and trimmed (I used spinach)

Freshly ground black pepper

Grated nutmeg

Parmigiano-Reggiano cheese, for garnish

A handful fresh flat-leaf parsley or celery greens, chopped, for garnish (I skipped this step)

Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.

Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.

Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese and parsley.

Becky's Italian Shower Menu

Mocktails on the deck:

1. 20 fancy glasses
2. ice
3. straws
4. Bellini's
1. sparkling grape juice or champagne 
1. 3 peach nectars;
2. 3 sparkling white grape juice
3. sliced peaches
2.  italian sodas
1. vanilla syrup
2. 2 half 'n halfs
3. 4 club sodas
4. raspberry syrup
3.  olive oil chocolates

Dinner

1. table setting - table cloth, napkins, silver, glasses, etc...
2. Limonata
1. lemonade
2. sliced fruit
3. vat
4. glasses
3. Lasagna - cook time for 2 people = 2 hours
1. ramekins
2. Recipe - 20 ramekins and 1 lasagna:
1. 2 butternut squash (peeled and cut into bite sized pieces)
2. olive oil
3. 4 onions (diced)
4. 8 cloves garlic (chopped)
5. 2 cups white wine
6. 4 (14 ounce) cans diced tomatoes
7. 4 tablespoon tomato paste
8. oregano
9. 4 rotisserie chickens
10. 2 sticks butter
11. 4 tablespoons flour
12. 8 cups milk
13. nutmeg
14. 4 cups cheddar cheese (grated)
15. 3 packages lasagne noodles (no-boil)
16. 4 cups feta (crumbled)
17. 2 cups mozzarella (grated)
4. Greens
1. dinner plates and silverware
2. greens
3. lemon olive oil
4. fresh lemon
5. fresh garlic
6. pepper
5. skewers
1. marinated cheese and tomatoes
2. long toothpicks
6. sorbet
1. sorbet spoons
7. bread
1. dipping oil or butter?

Devil's Food Cookies

Ingredients:

1 box devils food cake mix
2 eggs
1/2 cup vegetable oil
1 bag semisweet chocolate chunks

Preheat oven to 375.  Mix all ingredients together, roll into walnut-sized balls and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Remove from oven and let cool 2 minutes on cookie sheet, then move to wire rack. Makes 2-3 dozen cookies.

New Orleans Barbeque Shrimp

1 pound of large (21-25 count or larger) shrimp (I used peeled and deveined)

1 stick of butter

1/3 cup of olive oil

1 TBSP brown sugar

1 TBSP molasses

2 TBSP soy sauce

2 teaspoons of hot sauce

2 whole garlic cloves, diced

1/2 teaspoon of kosher salt

1 TBSP of big flake Creole seasoning (I actually used a red beans and rice seasoning that I had)

1 TBSP cajun seasoning

1 lemon, 1/2 juiced and the other 1/2 sliced thin

Freshly cracked black pepper

Hot French bread, for dipping in the sauce


Preheat oven to 375 degrees F.

In a saucepan, melt the butter together with the olive oil. Add in the molasses, brown sugar, soy sauce, hot sauce, garlic, salt, cajun and creole seasonings. Simmer for about 15 minutes and set aside to cool slightly.

Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat. Squeeze the juice of 1/2 lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 20 minutes, stirring halfway.

Serve the shrimp in large soup bowls, with plenty of juice, and slices of the hot French bread to sop up the juices.

Note:  Measurements are approximate (I didn't actually measure at all).  Adjust seasoning to suit your tastes.


Adapted from:  http://www.deepsouthdish.com/2011/01/new-orleans-style-bbq-shrimp-recipe.html

Thai Grilled Chicken Satay Salad

Ingredients:


1 batch Thai satay marinade (see below)

1 pound chicken breasts (boneless and skinless)

4 cups salad greens

2 avocados (stoned, peeled and cut into bite sized pieces)

1 small cucumber (sliced)

4 green onions (sliced)

1 handful cilantro (chopped)

1/4 cup peanut sauce

2 tablespoons unsweetened coconut milk

2 tablespoons lime juice

2 tablespoons fish sauce

2 birds eye chilies (sliced)

2 teaspoons sugar

2 tablespoons peanuts (roasted and chopped)


Directions:

1. Marinate the chicken in the Thai satay marinade in the fridge for 1 hour to overnight.

2. Grill the chicken over med-high heat until cooked and slightly charred, about 3-5 minutes per side.

3. Let the chicken rest for 5 minutes and then slice it thinly.

4. Mix the salad greens, avocado, cucumber, green onion and cilantro in a large bowl.

5. Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar.

6. Toss the salad and dressing.

7. Divide the salad between four plates, top with the chicken and garnish with the chopped peanuts.

Thai Satay Marinade:

2 teaspoons coriander seeds (toasted and ground)


2 teaspoons cumin seeds (toasted and ground)

1/4 teaspoon turmeric (ground)

2 stalks lemongrass (peeled & chopped)

1 shallot (diced)

1 tablespoon garlic (grated)

1 tablespoon galangal (or ginger, grated)

1 birds eye chili (sliced)

1 lime (juice and zest)

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon oil

Souvlaki Chicken Salad

Ingredients:


1 cup cooked shredded chicken (warm)

1 lemon (zest and juice)

1 teaspoon oregano

2 small cloves garlic (chopped)

2 tablespoons olive oil

salt and pepper to taste

1/2 small roasted red pepper (diced)

1 tablespoon red onion (diced)

2 tablespoons tzatziki

feta (crumbled)

sliced bread


Directions:

1. Mix the warm shredded chicken in the lemon, oregano, garlic, oil, drippings, salt and pepper.

2. Assemble Sandwich and enjoy.