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
Monday, January 31, 2011
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
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.
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.
Tuesday, December 21, 2010
Peppermint Cream Bites
Ingredients:
1-1/2 cups crushed Oreos (about 15 cookies)
3 tablespoons butter, melted
2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk
1 teaspoon peppermint extract
6 ounces bittersweet chocolate baking bar, chopped
2 teaspoons shortening
Directions:
1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.
2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.
3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.
4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.
* To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.
To Store: Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Great served frozen!
1-1/2 cups crushed Oreos (about 15 cookies)
3 tablespoons butter, melted
2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk
1 teaspoon peppermint extract
6 ounces bittersweet chocolate baking bar, chopped
2 teaspoons shortening
Directions:
1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.
2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.
3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.
4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.
* To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.
To Store: Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Great served frozen!
Pillow Cookies*
Ingredients;
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Directions:
Make brownies according to package and let cool. Cut about twenty 1/2 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth.
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/4 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1/2 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare twelve cookies at a time using a large baking sheet and bake at 350 degrees for about 12-15 minutes or until done. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.
*Courtesy of http://www.bakerella.com/pillow-cookies/
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Directions:
Make brownies according to package and let cool. Cut about twenty 1/2 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth.
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/4 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1/2 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare twelve cookies at a time using a large baking sheet and bake at 350 degrees for about 12-15 minutes or until done. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.
Roast Beef Stroganoff*
Ingredients:
1-2 lbs. roast beef (previously cooked - great for leftovers)
1 large onion, sliced
2 cups white wine
2 lbs. sliced mushrooms
4 cloves of garlic, minced
2 TBSP butter
2 TBSP flour
2-3 c. beef stock
1 c. softened cream cheese
2/3 c. sour cream
2 tsp. mustard
2 TBSP Worcestershire sauce
1 tsp. dill
salt and pepper to taste
egg noodles
Directions:
Warm/brown roast beef in a few tablespoons of olive oil.
Add sliced onion and continue to cook until the pan is dry and the onions are cooked down. The pan will looked like it is burnt, but it isn't.
Add white wine and bring to a simmer, scraping up all of the "burnt" stuff from the bottom of the pan.
Add sliced mushrooms and simmer until the wine is almost completely gone (this will take awhile).
Add minced garlic and simmer until liquid is completely gone.
Remove mushroom mixture from pan and melt butter in pan.
When the butter is melted, turn off the heat and whisk flour into the butter. Turn the heat back to medium and cook for just a few minutes while stirring so the flour doesn't burn. It'll be like paste.
Pour beef stock in a little at a time, whisking continuously to get all the lumps out. It will be thick.
When all the stock has been added, bring to a simmer and keep whisking. It will continue to thicken.
Stir in softened cream cheese and sour cream. Then add mustard, Worcestershire sauce and dill.
Stir mushroom mixture and beef into sauce. Add salt/pepper to your liking.
Serve with egg noodles.
*Courtesy of http://bowerfamilyhappenings.blogspot.com/2009/04/best-beef-stroganoff-ever.html
1-2 lbs. roast beef (previously cooked - great for leftovers)
1 large onion, sliced
2 cups white wine
2 lbs. sliced mushrooms
4 cloves of garlic, minced
2 TBSP butter
2 TBSP flour
2-3 c. beef stock
1 c. softened cream cheese
2/3 c. sour cream
2 tsp. mustard
2 TBSP Worcestershire sauce
1 tsp. dill
salt and pepper to taste
egg noodles
Directions:
Warm/brown roast beef in a few tablespoons of olive oil.
Add sliced onion and continue to cook until the pan is dry and the onions are cooked down. The pan will looked like it is burnt, but it isn't.
Add white wine and bring to a simmer, scraping up all of the "burnt" stuff from the bottom of the pan.
Add sliced mushrooms and simmer until the wine is almost completely gone (this will take awhile).
Add minced garlic and simmer until liquid is completely gone.
Remove mushroom mixture from pan and melt butter in pan.
When the butter is melted, turn off the heat and whisk flour into the butter. Turn the heat back to medium and cook for just a few minutes while stirring so the flour doesn't burn. It'll be like paste.
Pour beef stock in a little at a time, whisking continuously to get all the lumps out. It will be thick.
When all the stock has been added, bring to a simmer and keep whisking. It will continue to thicken.
Stir in softened cream cheese and sour cream. Then add mustard, Worcestershire sauce and dill.
Stir mushroom mixture and beef into sauce. Add salt/pepper to your liking.
Serve with egg noodles.
*Courtesy of http://bowerfamilyhappenings.blogspot.com/2009/04/best-beef-stroganoff-ever.html
Whipped Sweet Potatoes and Bananas with Honey*
Ingredients:
•5 medium sweet potatoes, scrubbed
•4 bananas, unpeeled
•1 cup (2 sticks) unsalted butter, at room temperature
•1/4 cup honey
•Kosher salt
•1/2 cup all-purpose flour
•3/4 cup dark brown sugar
•1 1/2 cups pecans, chopped
Directions:
Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
*Recipe courtesy of Tyler Florence.
•5 medium sweet potatoes, scrubbed
•4 bananas, unpeeled
•1 cup (2 sticks) unsalted butter, at room temperature
•1/4 cup honey
•Kosher salt
•1/2 cup all-purpose flour
•3/4 cup dark brown sugar
•1 1/2 cups pecans, chopped
Directions:
Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
*Recipe courtesy of Tyler Florence.
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