SHE COOKS

DESIGNER QUICHE

2012-02-07T17:07:00.000-05:00

DESIGNER QUICHE

SERVES: 6-8

INGREDIENTS:

1 Pie crust (Pillsbury All-Ready)

1 TBSP Butter

4-5 Mushrooms – wipe clean and slice thin

3 Green onions – wash and pat dry – slice thin, tops too

5 large Eggs

1 tsp. Salt

1/2 tsp. Fresh ground black pepper

1/4 tsp. Cayenne pepper

3/4 C Heavy cream

1 TBSP All-purpose flour

2 C Grated sharp cheddar cheese

2 C Grated Swiss cheese

OPTIONAL:

Cooked meat – about 3/4 C : Crumbled cooked bacon (6-8 strips), cooked and crumbled sausage, cooked chopped shrimp, baby canned clams (drained and chopped), canned smoked oysters (drained and chopped), chopped cooked ham, chopped country ham (yum)

Veggies: Chopped fresh spinach , sautéed squash or zucchini, sautéed bell pepper, steamed broccoli, etc. – use your imagination – just NOT poultry, as it’s tasteless!

CAUTION - just don't over do - 2-3 add-ins max (onions, 'shrooms + one other)

DIRECTIONS:

Preheat oven to 400°

Melt butter in wok or heavy pan until bubbly – add onions and mushrooms and sauté until tender – about 4 minutes. Drain on a paper towel.

Line 9” pie plate with a single pastry crust – crimp edges and spread onion/mushroom sauté evenly in the bottom; add meats or other veggies if desired

Sprinkle cheeses evenly over the onions/mushrooms/meat

Combine eggs and next 5 ingredients and whisk until blended – pour over cheeses

Bake 45-60 minutes until golden and a knife inserted an inch from the center comes out clean. Let sit 5 minutes before serving. Wonderful with a fruit salad and a croissant drizzled with honey - and a good Riesling, of course!

ORIENTAL PAN-SEARED SHRIMP

2011-12-31T14:50:00.000-05:00

SERVES: 2-4

INGREDIENTS:

3-4 Scallions – thinly sliced

3 T. Hoisin sauce

2 shakes Cayenne pepper flakes

2 T. Soy Sauce

1 tsp. Lemon juice

Zest of 1/2 lemon

2 tsp. Grated fresh ginger

1-1/2 lb. Shrimp – peeled and deveined – 21-25 count or larger

1/4 tsp. Sea Salt

1/8 tsp. Fresh ground black pepper

2 T. Oil - divided

1 T. Butter - divided

DIRECTIONS: [Cook shrimp in a SINGLE layer – directions are for two batches]

Combine first 7 ingredients in a small bowl and whisk to blend. Set aside.

Combine shrimp with salt and pepper and toss to coat.

In a heavy skillet, heat 1 TBSP oil to shimmering – add butter and half the shrimp in a single layer and cook just until they begin to turn pink – about a minute.

Turn shrimp and cook another 30-40 seconds. Shrimp should still be opaque inside – about half done. Transfer first batch to a plate and repeat with remaining shrimp, oil and butter

When second batch is partially cooked, return the first batch of shrimp to the pan, along with sauce mixture. Stir cook over medium heat for about a minute. Remove from heat and cover for 1-2 minutes. Shrimp are done when no longer translucent inside. Do NOT overcook.

Serve over pasta or rice that has been cooked in shrimp stock.

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

RAW VEGGIE SQUARES

2011-12-05T16:47:00.000-05:00

YIELD: 20-24 PCS.

INGREDIENTS:

8 oz. Philly Cream Cheese

1 C Mayonnaise

8 oz. Sour cream

1 pkg. Hidden Valley Ranch dressing mix

1 pkg. Good Seasons Italian dressing mix

2 pkg. Crescent Rolls

12 oz. Grated Cheddar cheese (or Philly Three-Cheese combo)

Assorted raw veggies – chopped small:

Green onions – sliced thin

Broccoli flowerets

Cauliflower flowerets

Bell pepper (Red and green)

Carrots

Celery

DIRECTIONS:

The day ahead, combine first five ingredients and whisk until smooth. Cover and chill overnight. Veggies can be prepared the day ahead also, but pat dry with a paper towel before using.

Preheat oven to temperature 375°

Grease a baking sheet lightly with PAM. Roll out both cans of crescent rolls to cover the sheet – pinching all seams closed. Pound them THIN with the heel of your hand and pinch up a tiny crust around the perimeter. Bake approx. 14-15 minutes until golden brown. Cool completely.

Spread cream cheese mixture evenly over cool, baked crust. Press veggies into topping. Sprinkle with grated cheddar cheese. Chill at least an hour before cutting into squares.

Note: The cream cheese/mayo/sour cream/dressings mixture is a great veggie or pita chip dip.

Caution: Since this contains mayonnaise, keep refrigerated until serving time.

CRABS - A PRIMER.... ALL YOU NEED TO KNOW AND PROBABLY MORE THAN YOU WANT TO KNOW!

2011-10-09T09:07:00.001-04:00

SOFT-SHELLED CRABS:

Soft-shell crabs are one of America's favorite seafood delicacies. While all crabs shed their shells to grow, only a few species of crab can actually be eaten in this form. The blue crab is the only commercially available soft-shell product.

Blue crabs grow rather rapidly, 12 - 18 months, from the juvenile stage to adulthood. A full-grown blue crab will measure nearly 8 inches across. During its lifetime the blue crab will go through several growth stages. In order for a blue crab to lose its shell, the body of the crab physically grows 30%. The commercial crabbers will harvest the blue crab and place it in floating tanks according to its expectant shed dates. The crab expert looks for a faint line next to the crab's paddle-like finlet (backfin). The color of this line will determine when the crab is about to shed its shell. What crabbers refer to as a "green" crab (also called a ‘peeler’ around here) is a crab that is just entering the shedding stage. The "green" crab will have a white line on the backfin and will most likely shed its shell in approximately 7 - 10 days. If the line is pink, the crab is likely to shed within 2 days and probably not longer than one week. If the little line on the backfin is red the crab is likely to shed its shell at any time.

Soft-shell crab is shipped live but typically marketed as fresh. In many cases, the soft-shell crab move when touched. If they are hearty and strong they will arrive live. However, it is most common for them to perish in transit. Motion and heat are the biggest factors affecting the Blue Crabs mortality. The only real indicator to determine the freshness of the blue crab is the smell. Blue crabs that have a distinct ammonia odor should not be served. Blue crabs that have perished but have no odor are still fresh enough to eat. A much-debuted measure of freshness is firmness and texture. Firmness is debated because it can be influenced by temperature. A 50-degree "still" will be softer than a 36-degree "still", yet both can have equal freshness.

The best way to store a soft-shell crab is in cool, moist packaging. Wet newspaper and straw have all been used to maintain the moisture content. If the product is to be held live it will be important to store it in a 50-degree temperature. If the product is to be held as fresh, standard coolers of 36-degrees are acceptable. Holding live crab at 36-degrees will ultimately kill the product and move it to the fresh category. While producers suggest that the shelf life for soft-shell crabs is 5 - 6 days that includes all of the shipping and processing time. In the Midwest a shelf life of 2 - 3 days can be expected and on the West Coast a shelf life of 1 - 2 days can be expected.

Soft-shell crabs can also be cleaned (dressed) and then frozen for consumption later.

Ultimately, soft-shell crabs are a delicacy that require appropriate handling and care to insure a quality product. Understanding the crab’s nuances will certainly improve the chef’s ability to satisfy those discriminating taste buds.

CLEANING SOFT-SHELLED CRABS:

Cut crab across the face at an upward angle so that the eye sockets and scaly section of the lower mouth are removed. Lift each side of the shell and remove the gills. Turn the crab over and cut off the bottom apron (that’s the little flap on the underside at the opposite end from the claws) – VOILA!

CRABMEAT TERMINOLOGY:

Lump crabmeat consists of the two large muscles connected to the swimming fins of the crab. Jumbo lump should never be broken up for a recipe; they are best used in upscale cocktail presentations or in sautés, where the size of the lumps can really shine.

Backfin is a blend of broken pieces of jumbo lump and special grade crab meat. It is perfect for use in crab cakes, dips, salads, and casseroles. Backfin makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood.

Picked from the swimming fins of the crab, claw meat is a brown meat with a stronger flavor profile. Its stronger flavor makes claw meat ideal for dishes with heavy sauces or in dips and soups, where appearance is not as important and the flavor of the crab still comes through.

CRAB INFO

To tell a male crab from a female crab – just flip them over and look at the underside. A male blue crab, known as a "Jimmy" to watermen, has a long, narrow, inverted "T" shaped apron, and it looks like the Washington Monument. The male’s claws are blue-tipped.

An immature (adolescent) female blue crab, known as a "Sally" or "She-Crab" to watermen, is easily identified as having an inverted "V" or triangular shaped apron and red-tipped claws. Her apron is tightly sealed to her body and does not open since she cannot mate or carry eggs.

A mature (adult) female blue crab, known as a "Sook" to watermen, is identified as having an inverted "U" or bell-shaped apron. Her broadly rounded abdomen is free to open and is not sealed shut as before. She must open her apron in order to mate and to carry eggs. This apron looks like the Capitol building! The females also have a lightish red coloring on the claws – think of it as fingernail polish. Easy enough!

Note: When crabbing, if you want to catch ‘she-crabs’, catch a male and put him in the pot…. Or vice versa if you are crabbing for males. (And BTW – ‘she-crab soup’ often contains both sexes – just so you know) However, since adult female crabs are fertilized early in the season but do not ‘spawn’ (she mixes the sperm with her eggs when she’s ready) until late in the summer, it’s best to release females to insure continued reproduction. In some states, like Maryland, it may even be illegal to possess a female crab. Female crabs with external roe must be returned to the water.

When buying crabs, select ones that are most active and heavy for their size. They can be steamed alive or cleaned and then steamed. Either prep method should be done as soon as possible after obtaining the crabs.

STEAMING LIVE CRABS: (serves 4-6)

1/4 C plus 2 TBSP coarse sea salt

1 C plus 2 TBSP Old Bay seasoning

3 TBSP pickling spice

2 TBSP celery seeds

1 TBSP cayenne pepper flakes

1/2 C Vinegar

1 C Beer or Water

1 dozen Live large blue crabs

Combine first 5 ingredients in a ZipLoc bag and shake to blend.

Add water and vinegar to a 12-16 quart stockpot. Place a rack in the bottom and bring to a boil. Add 6 live crabs and sprinkle with seasoning – repeat with remaining crabs. Cover and cook 20-25 minutes until crabs are bright red. Rinse with cold water and drain.

To get to the meat, twist off legs and claws. Crack claws and remove meat with a pick – keep claw meat separate if you plan to use the meat in other recipes. Next, remove the apron (tail flap on underside) and discard. Insert thumb under shell by apron hinge to remove the top shell. Pull away the grey gills and internal organs and discard. Break the body in half and remove meat from pockets. Pick thru the meat to remove any shell or cartlidge fragments.

To clean LIVE crabs BEFORE COOKING (my preference because it’s less messy), first, carefully twist off the claws and rinse under running water. Next, remove the back shell from body by standing the crab on end with one shell point on a piece of wood. Grasp the four swimmer legs in one hand while pushing the shell away until the shell pops off***. Under running water, remove the ‘tab’ on the underside, remove the gills and organs. Trim away the mouth with kitchen shears. If desired, break/cut the body in half along the centerline.

Steam as above but for 6-10 minutes. Meat is done when it’s opaque. (omit pickling spice and celery seeds and cayenne flakes when cooking this way)

*** Crab shells MUST be scrubbed absolutely clean under running water with a stiff brush, sterilized for 10 minutes in boiling water before using to serve deviled crab on them. If you aren’t using them right away, freeze immediately)

HOW TO BAKE A ‘HOME MADE’ PIE THAT TASTES JUST LIKE MRS. SMITH’S

2011-09-10T13:27:00.001-04:00

First of all, buy yourself a beautiful 8” baking dish/pie plate. Spritz it with the tiniest spray of Pam.

Purchase your favorite Mrs. Smith’s pie (fruit pies work best because they have to be baked – cheesecake, eh not so much). Remove it from the box, the shrink-wrap AND the aluminum pan and place it in your lovely pie plate. Let it sit at room temperature for a couple of hours – until crust edge is malleable. Using your fingertips, rework the edge of the crust to make it look hand made. ;-)

Preheat oven as directed on the box. Brush the crust with 2-3 TBSP of melted butter and sprinkle with 2 TBSP of sugar. Cut 5-6 vents.

Bake as directed on the box. (you may want to put a piece of heavy duty foil on the bottom rack to catch any filling that bubbles over) Fruit pies are usually done about 10 minutes after they start to bubble.

Remove from oven – cool on a wire rack for at least 30 minutes. SMILE AND SERVE! (Bury all store wrappings in the bottom of the trash can)

http://www.blogger.com/profile/01379814857388579908

CHICKEN POT PIE

2011-08-14T17:00:00.001-04:00

RECIPE MAKES TWO 9" PIES - COOK ONE AND FREEZE ONE!

TWO PIES SERVES: 8

INGREDIENTS:

1 – 4 to 5 pound Chicken – cleaned, trimmed of excess fat/skin

Fresh thyme

1 Lemon, quartered lengthwise

1 head Garlic, sliced horizontally across the cloves

Butter at room temperature

Salt and pepper

2 boxes Pillsbury All-Ready Pie Crusts (2 crusts/box)

2 TBSP Oil

8-12 White mushrooms, wiped clean and sliced

2 medium Onions, chopped

4-5 stalks Celery, sliced on the diagonal

2 med Russet potatoes, peeled and diced

4 carrots, peeled and sliced into 1/4” discs

1 – 10 oz box frozen baby green peas (use 1 C of the peas, freeze the remainder for another use)

4 TBSP flour

2 tsp. Cayenne pepper flakes

2 tsp. salt

1 tsp. Fresh ground black pepper

Chicken stock (from baking the bird)

DIRECTIONS:

Preheat oven to 425° - Loosely fill cavity of chicken with thyme, garlic and lemon wedges. Spread butter on chicken and shake on salt and pepper. Place in a rimmed baking pan and bake an hour and 15 minutes. Remove the stuffing and place chicken on a plate to cool. (Note: at this point you have a delicious baked chicken!)

Pour pan drippings thru a fine sieve to remove solids. Add about a cup of water to the pan and rinse out the remainder of the pan juices, sieving them as well. Discard veggies and set drippings aside.

Removed the chicken from the bone and cut into chunks – I include the skin because it tastes so good – and place in a large mixing bowl.

Preheat oven to 400°

Put the carrots on to boil – after they have been cooking for 8 minutes, add the potatoes – cook an additional 5 minutes. Add 1 C of peas and bring back to a boil. Remove from heat and drain; add veggies to the chicken.

Heat the oil in a wok or large skillet over medium high heat – add onions and sauté for 3-4 minutes; add mushrooms and celery and cook for 3-4 more minutes. Add to chicken mixture. Sprinkle cayenne, salt and fresh ground pepper into mixture.

Stir chicken/veggie mixture gently to blend. Sprinkle flour and stir to coat. Mixture should be very thick. Add chicken drippings, about 1/4 C at a time, blending after each addition. Continue GENTLY blending until mixture is thoroughly dampened and ‘gloppy’ but not runny.

Line pie plates with one pastry crust. Pile and press half the mixture into each plate and drizzle about 1/8 C of drippings over each plate. Top each with remaining crust. Pierce crusts 5-6 times to vent.

Bake 50-60 minutes until pies are golden brown and bubbly. Let sit about 10 minutes before serving.

If you prefer, bake one pie and freeze the other one – let thaw in refrigerator overnight and then a couple of hours on the counter before baking.

Freeze any remaining drippings and use as a base liquid for cooking rice or pasta.

FRENCH QUARTER STEAK

2011-08-10T16:56:00.000-04:00

SERVES: 4

INGREDIENTS:

1-1/2 lb. Boneless round steak – trimmed of fat and cut into serving size portions

1/3 C Flour

1 tsp. Salt

2 tsp. Paprika

2 tsp. Fresh ground pepper

1 medium Onion – chopped

2 ribs Celery – sliced on the diagonal

1 medium Bell pepper – chopped

3 TBSP Canola oil

1 C Raw rice

1 – 28 oz. can Tomatoes – undrained

1 tsp. Crushed red pepper flakes

1 tsp. Old Bay Seasoning

1-1/2 C Water

DIRECTIONS:

Combine flour, salt, paprika and pepper – dredge steak.

Heat oil in heavy skillet – sauté onions, celery and peppers – remove to a plate. Add steak to skillet and brown on both sides. Return peppers and onions to skillet and sprinkle with remaining dredge mixture.

Add rice, tomatoes, red pepper flakes and water and stir gently. Bring to a ‘boil’ and reduce heat. Cover and simmer an hour, adding more water if necessary to prevent sticking

GLAZED HAM

2011-08-10T15:58:00.001-04:00

SERVES: 20-24

INGREDIENTS:

1 – 6 oz. Frozen orange juice concentrate – thawed and undiluted

1-3/4 C Water

1/2 C Honey

3 TBSP Cornstarch

1 tsp. Dry mustard

1/2 tsp. Salt

1/2 tsp. Fresh ground nutmeg

1 – 3” stick Cinnamon

1 – 7 to 9 lb. Smoke FULLY COOKED whole boneless ham

Whole cloves

2 Oranges (zest removed) peeled and sectioned

DIRECTIONS:

Combine juice, water and honey in a medium saucepan. Remove 1/4 C of mixture and combine with cornstarch and stir until smooth. Add back into saucepan and stir well. Add mustard, salt, nutmeg and cinnamon stick and cook over medium heat until mixture begins to boil – stir constantly – cook about a minute longer and remove from heat and discard cinnamon stick. Stir in orange zest and set aside.

Score the fat side of the ham in a diamond design and push cloves into the ham where score marks intersect. Place ham on a rack in a foil lined baking pan – fat side up. Insert a meat thermometer.

Preheat oven to 325°. Bake uncovered about 18 minutes per pound - about 2-1/4 hours. Internal temperature should reach at 140°. After the first hour, baste the ham with the juice/honey mixture about every 15 minutes until ham is done.

Add orange slices to remaining sauce and reheat… serve sauce on the side.

For an artery-clogging delight, pour the pan drippings into a LARGE measuring cup – rinse pan 2-3 times with a small amount of water, adding this to the cup until you have about 4 cups of ‘drippings’…. Bring to a boil; add salt, plenty of fresh ground black pepper and 2 C of long-cooking rice. Cook about 18-20 minutes, until all the liquid has been absorbed. Let rice stand for 5-10 minutes before serving.

HONEY GRILLED PORK LOIN

2011-08-10T14:25:00.000-04:00

SERVES: 6-8

INGREDIENTS:

1 C Beer or ginger ale

1/2 C Honey

1/2 C Dijon mustard

1/4 C Canola oil

2 TBSP Onion powder

1-1/2 tsp. Rosemary leaves – snipped into small pieces

1 tsp. Garlic powder

1 tsp. Salt

1/4 tsp. Fresh ground black pepper

1 – 3lb Rolled and tied boneless pork loin roast

DIRECTIONS:

Combine first 9 ingredients in a large ZipLoc bag and massage to blend ingredients. Pierce roast on all sides with a fork and place in bag. Massage to cover roast. Refrigerate for 4 hours, turning occasionally.

Remove roast and drain, reserving marinade. Grill over indirect heat for about 2 hours, basting occasionally. Cook to an internal temp of 160°. Remove and let ‘rest’ for 15-20 minutes before serving.

NOTE: use a few sprigs of rosemary bound with floss as a disposable basting brush

DELUXE HOMEMADE VANILLA ICE CREAM

2011-08-10T13:26:00.000-04:00

YIELD: 4 QUARTS - ALSO SHOWING FOR 6 QUARTS in ( )

INGREDIENTS:

8 (12) Eggs – separated

2 (3) C Sugar

2 (3) C Heavy cream

2 (3) TBSP Vanilla

1/8 (1/4) tsp. Flour

1/8 (1/4) tsp. Cream of Tartar

Dash (2 dashes) salt

2-1/2 (3-3/4) C Whole milk – not skim, 2%, etc.

DIRECTIONS:

Beat egg YOLKS with mixer until frothy – gradually add sugar and beat until thick.

Add cream, vanilla, flour and Cream of Tartar and beat until well blended.

In another bowl – combine egg WHITES and salt and beat until stiff peaks form. Gently fold the whites into the yolk mixture and stir gently.

Pour into 4-QT (6-QT) freezer and churn until hard – use plenty of rock salt.

When done, unplug freezer and remove motor, leaving the cylinder in place. Pack the top completely with ice and cover with a thick towel and let ice cream ‘ripen’ for an hour before serving.

EASY HOMEMADE ICE CREAM

2011-08-10T13:21:00.002-04:00

YIELD: 4 QUARTS (ALSO SHOWING FOR 6 QUARTS)

INGREDIENTS: FOR VANILLA ICE CREAM (SEE ***NOTE FOR FRUIT)

2 (3) Eggs

2 (3) C Sugar

2 (3) cans Pet/Carnation Evaporated milk (13 oz can)

2 (3) qts. Whole milk***

1 (2) tsp. Vanilla

DIRECTIONS:

Beat eggs with mixer until frothy – gradually add sugar and beat until thick.

Add remaining ingredients and beat until well blended.

Pour into 4-QT (6-QT) freezer and churn until hard – use plenty of rock salt.

When done, unplug freezer and remove motor, leaving the cylinder in place. Pack the top completely with ice and cover with a thick towel and let ice cream ‘ripen’ for an hour before serving.

***If adding fruit, like peaches, bananas, strawberries – pulse the fruit in a food processor until ALMOST a puree to make 3 (4) cups of fruit (add about 1/4 C of sugar if fruit isn’t completely ripe) – add the fruit to the egg mixture and pour into the freezer – THEN ADD THE WHOLE MILK TO BRING THE MIXTURE UP TO THE FILL LINE

Do NOT use sweetened condensed milk.

POTS DE CREME AU CHOCOLAT

2011-07-22T08:05:00.001-04:00

Servings: Six 2-1/2 oz cups

Description:

A very rich bite of chilled chocolate creme to make you say mmmmmmm

Ingredients:

1 C Sugar

4 TBSP Dry cocoa

2 Egg yolks

3 TBSP Flour

1-1/4 C Milk

2 TBSP Butter

1 tsp. Vanilla

Suggested toppings: Toasted almonds, caramel sauce, whipped cream, mint leaf, mascarpone

Directions:

Sift dry ingredients; add egg yolks and milk – cook in top of double boiler, stirring constantly and scraping sides and bottom to prevent sticking. When thickened, remove from heat and add butter and vanilla. Blend well and pour into tiny bowls.

Let cool uncovered to room temperature - then cover and chill. Add desired topping just before serving

Note: I got these tiny bowls at Walmart - they are about 1-1/2" deep and only hold 4 oz. when totally filled. Perfect for this dessert, for melted butter or seafood sauces, etc.

DON’T WASTE THE BOUNTY OF SUMMER….

2011-07-20T12:47:00.001-04:00

If you’re like me and have a small, small garden, I can’t bear to see ANYTHING go to waste! Especially if I’ve spent $3000 on watering! I have 5 tomato bushes that have become prolific producers, and I’ve given away tomatoes to everyone I know. I’ve canned jars full AND stewed ‘em. Stewing is easy – you can pop ‘em in the freezer to add to chili and spaghetti on cold winter nights. Canning is time-consuming (tho totally rewarding) but freezing tomatoes is a snap!

This is my first year planting Roma tomatoes, and I’ve noticed that you can stare at them and they will ripen…. I’ve never seen a tomato go from solid green to ripe overnight. So those are the ones I’m freezing.

Read on……

FROZEN TOMATOES WITH BASIL

INGREDIENTS:

(I cook this down to yield about a PINT of REALLY THICK tomatoes)

1 armload of ripe tomatoes (probably 30-40 Romas or a dozen of the big variety)

1/2 – 3/4 C Fresh basil, chopped or julienned

Kosher salt

1 pot boiling water

1 bowl ice water

DIRECTIONS:

Rinse the tomatoes. Place them in boiling water (one row deep) for about 30-45 seconds. Fish ‘em out and plunge in the ice water. Now pop the skins off.

Cut tomatoes into small chunks, removing most of the seeds and any green stem stuff. Place in a heavy pot and squeeze ‘em with your hand to mush them a bit.

Add 1 TBSP kosher salt and 1/2 C of chopped fresh baby basil (or more) for each (estimated) quart of uncooked tomatoes. Bring to a slow boil and simmer on LOW, covered, for about 30 minutes. Stir often to make sure they don’t stick.

Uncover and simmer another 30 minutes to let the juice reduce and concentrate.

Remove from heat and let cool to room temperature. Pour into freezer ZipLoc bags and freeze flat (makes for easier storage).

FROZEN BLOODY MARY (SERVES 4)

4 oz ABSOLUT CITRON VODKA

1 pint +/- FROZEN tomatoes with basil

2 TBSP Frank’s Original Hot Sauce

1 dash Worcestershire sauce

1 pinch Kosher salt (to taste)

4 stalks Celery – with leaves

DIRECTIONS:

Place everything (except celery) in a blender and whiz until just slushy

Pour into a frosted glass and add celery stalk

Try adding 1 TBSP of clam juice to each glass for a little different taste; also try popping a couple of cooked, chilled fresh shrimp on the rim of the glass

MOM'S SWEET PICKLES

2011-07-14T16:19:00.001-04:00

This recipe requires big, yellow, overgrown-in-the-field-almost-as-big-as-small-watermelon size cucumbers. I can't find these so I grow my own - resist the temptation to pick them before they are huge and starting to turn yellow - this is what you want, when 8-10 cucumbers weighs about 8 pounds.

Peel, split lengthwise, and scrape out seeds with a spoon. Cut into small finger size strips – like French fries. Rinse well.

TIME: 3 DAYS (mostly waiting around)

YIELD: 6-7 pints

INGREDIENTS FOR SOAKING/PREP:

7 lb cukes – cut as noted above

2 C loose pickling lime (found in the spring in the canning department)

2 gal cold water/ice

pint canning jars, rings and seals

DIRECTIONS:

DAY 1: Combine water and lime and pour over cukes. Soak for 24 hours, stirring often. (I use a cooler – keeps ‘em colder and easy to handle)

DAY 2: Rinse well, until all lime is removed. Cover with cold water/ice and soak for 1-1/2 hours. Drain and repeat, soaking for another 1-1/2 hours.

Drain well before pickling – pat dry if necessary.

INGREDIENTS FOR PICKLING LIQUID:

2 qts. cider vinegar (NOT White Vinegar)

4-1/2 lb. sugar (5 pound bag minus 1 full cup)

1 tsp. salt

1 tsp. celery seeds

4 tsp. pickling spice

DIRECTIONS:

Combine spices and celery seeds loosely in a double layer of cheesecloth and bind with string/dental floss.

Add spice mix to vinegar, salt and sugar and bring to a rolling boil. Pour over cukes and let stand overnight, stirring from time to time.

DAY 3: Next morning, bring to a boil again; reduce heat and simmer 30 minutes. Pack tightly in pint canning jars and process in water bath for 15 minutes.

These are wonderful with BBQ and in potato or chicken salad because of their sweet tang!

CHICKEN MARSALA

2011-06-09T16:40:00.000-04:00

CHICKEN MARSALA

SERVES: 4

INGREDIENTS:

4 boneless chicken breasts

1/2 C Marsala wine (from a wine shop - not the ‘cooking’ variety)

6 oz. can tomato paste

1/2 C chopped onion

2 TBSP butter

1 TBSP olive oil

12 oz mushrooms

4 cloves garlic

2 TBSP butter

1 TBSP olive oil

1/2 C Marsala wine

DIRECTIONS:

Pound chicken breasts thin – dredge in flour.

Combine 1/2 C wine and tomato paste; blend well and set aside

Saute 1/2 C onions in 2 TBSP butter and 1TBSP olive oil.

Add chicken and brown well on both sides. Pour wine/tomato paste mixture over chicken and cook on low heat to reduce liquids – about 15 minutes, turning chicken once.

In separate pan, sauté mushrooms in 2 TBSP butter and 1TBSP olive oil. Add garlic and cook an additional minute; add remaining wine and mix well. Pour over chicken and simmer 3-5 minutes.

Excellent over rice.

CANTADOU CHEESEBALL

2011-05-09T16:11:00.002-04:00

YIELD: 12 OZ.

INGREDIENTS:

1 – 8 oz. Philly – room temperature

1 stick unsalted butter

2 cloves garlic – finely minced (or 1/4 tsp. garlic powder)

1/4 tsp. salt

1/4 tsp. dried thyme

1/2 tsp. white pepper

1 tsp. dried basil (or 4 TBSP. fresh julienned fresh)

1/2 tsp. marjoram

1 TBSP chopped chives

1 tsp. dill weed

DIRECTIONS:

Blend cream cheese and butter until fluffy. Add remaining ingredients and blend by hand. Shape into a ball or disk and wrap tightly in plastic wrap. Chill overnight but let stand at room temperature about 30 minutes before serving.

SHRIMP MOLD

2011-05-09T16:08:00.001-04:00

SERVES: 8-12

INGREDIENTS:

1 can Cream of Tomato soup – undiluted

1 C mayonnaise

3 oz. Philly cream cheese

1 pkg. unflavored gelatin dissolved in 1/4 C warm water

1 C minced celery

1/2 C minced onion

10-12 oz. frozen shrimp - small

DIRECTIONS:

Heat the soup in a saucepan – remove from heat and all mayonnaise, cream cheese and gelatin. Beat on low until smooth.

Add remaining ingredients and pour into a well-oiled mold. Refrigerate until firm.

Serve with crackers

BACON WRAPPED DATES

2011-05-09T16:06:00.002-04:00

This is sooooo easy and your guests will be asking for the recipe!

YIELD: 30+/- PCS.

INGREDIENTS:

2 boxes dried PITTED dates

6 oz. bag slivered almonds (freeze any leftovers in an airtight container)

Bacon strips

DIRECTIONS:

Preheat oven to 425°

Separate dates and lay on a rimmed baking sheet sprayed very lightly with PAM

Count dates – you will need a strip of bacon that can be wrapped around the date and secured with a toothpick, so based on bacon length, cut into 3 or 4 pieces (err on the long side with the bacon so that it overlaps just a bit)

Stuff each date with 2-3 pieces of almond. Wrap in length of bacon and secure with a toothpick.

Bake until bacon is crispy – 7-10 minutes. Transfer to paper towels to remove excess bacon grease. Serve warm.

Note: dates are an excellent source of potassium

DRY-AGING BEEF....

2011-05-08T19:33:00.003-04:00

If you’ve had the good fortune of tasting dry-aged beef, then you know that it has a remarkable depth of flavor. Unfortunately for those of us who don’t have a high-end butcher or serious steakhouse nearby, dry-aged beef can be hard to come by without involving FedEx and a big credit card charge. But the good news is that if you have a refrigerator, you can dry-age beef at home.

WHY DRY-AGED BEEF TASTE BETTER

All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.

Dry-aging should be done for a minimum of 3 days but up to 7 days for the most intense flavor. Despite the loss of 20% of its original weight, dry-aged beef is worth the time and expense.

HOW TO DRY-AGE BEEF AT HOME

Tip: Home refrigerators aren't as consistent or as cold as commercial meat lockers. Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°F. Cook or freeze the meat within seven days of beginning the dry-aging process.

FIRST: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area. (Ask your butcher if it’s been dry-aged, as you don’t want to age it twice) If it HAS been dry-aged, move down to the cooking process.

SECOND: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.

THIRD: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.

FOURTH: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.

DRY-AGED BEEF RIB ROAST WITH A MUSTARD, GARLIC AND THYME CRUST

Select a 6-1/2 – 7 lb CHOICE grade boneless rib roast if you are going to dry-age it at home – proceed as directed above. (4-1/2 – 5 lb roast if you don’t have the time for the dry-aging process)

INGREDIENTS:

2 large cloves garlic

2 Tbs. kosher salt

2 Tbs. whole grain Dijon mustard

1 Tbs. lightly chopped fresh thyme

1 Tbs. extra-virgin olive oil

2 tsp. freshly ground black pepper

Horseradish-Chive Crème Fraîche for serving (recipe below)

DIRECTIONS:

Mince the garlic cloves with a chef’s knife and sprinkle with the salt. Using the side of the knife, scrape and mash the garlic and salt together until they turn into a paste. In a small bowl, combine the garlic paste with the mustard, thyme, olive oil, and pepper. Rub the garlic mixture over all sides of the beef. Put the roast, fat side up, on a rack set in a heavy-duty rimmed baking sheet or small roasting pan. Let the roast sit at room temperature for 1 hour. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.

Roast the beef for 15 minutes. Without opening the door, reduce the oven temperature to 375°F. Continue to roast until a thermometer inserted in the center of the roast registers 130°F for medium rare, 1 to 1-1/2 hours.

Let the beef rest for 20 minutes. (When meat is cooked, the juices tend to concentrate in the center – by letting the meat ‘rest’ the juices have time to redistribute and spread the moisture and flavor evenly)

Meanwhile, transfer the crème fraîche to a small serving dish. Carve the beef into thin or thick slices and pass the crème fraîche on the side.

Smile, *clink* and accept kudos for a divinely flavored beef dinner!

HORSERADISH-CHIVE CRÈME FRAICHE

1/4 cup prepared horseradish

1-1/2 Tbs. thinly sliced chives

8 oz. crème fraîche (OR 2/3 C sour cream plus 1/3 C good mayonnaise)

Kosher salt to taste

DIRECTIONS:

Stir the horseradish and chives into the crème fraîche. Season to taste with salt, cover, and refrigerate for at least 6 hours or until needed. (Best made a day ahead)

http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx

GRILLING TIPS FROM A REDNECK WOMAN

2011-05-04T17:54:00.001-04:00

SAFETY FIRST

Always keep the grill at least two feet from any combustible material or structure, such as your house, garage or deck/rails. NEVER use a grill indoors (they suck up oxygen) or under a covered patio.

Never add lighter fluid to lit fire/coals.

Never use a grill that wobbles, leans or is otherwise unstable.

Never spray or brush cooking oil on a hot cooking grate – oil the food instead.

Don’t wear loose or highly flammable clothing when grilling – always use heat-resistant barbeque mitts and long-handled tools when tending to the fire or the food on the fire.

Keep a fire extinguisher handy – and never pour water on a grease fire. Instead, cover the grill with the lid and cut off the source of fuel, such as the gas, at the source.

Never allow children or pets near a hot grill. (duh)

MASTERING FIRE (a/k/a/ - cranking up that caveman gene)

Managing the heat inside a gas frill is fairly straightforward – just lift the lid, open the valve on the top of the tank, turn the knob a time or two, and push a button. The temperature is easily adjusted from there.

When it comes to charcoal, you need to be a bit more savvy. The opportunity to show off your mastery of fire is one of the advantages of cooking with charcoal.

What is charcoal? If you burn hardwood in a kiln with very little air, charcoal is that lump of black stuff left in the bottom. What you find in bags in stores are ‘briquettes’ and contain fillers – not true charcoal. Solid hardwood charcoal briquettes are your best bet but I defy you to find them! Briquettes don’t burn as long as lump charcoal but they are cheaper. AVOID BRIQUETTES MADE WITH LIGHTER FLUID (Matchlight) – you will get the flavor of the chemicals in whatever you cook.

The easiest way to get your charcoal ready is to have a Weber Performer Grill – I have one and I love it! You put the briquettes in a pair of ‘D’ shaped baskets, push a button to ignite a gas flame, and *clink* until the coals are lit. Then turn off the gas and cook!

The second best way is to use a chimney type lighter – newspaper in the bottom – coals on top – strike a match, and when they are lit, pour them in to the grill. Remove the cooking grate from your grill and set the chimney on the charcoal grate below. Takes about 20 minutes for the coals to be glowing red. Be sure to wear your mitts when dumping the coals (and set the chimney on something like concrete to cool – again, away from kids and pets).

One other way, which isn’t my fav at all – is to light a few paraffin cubes in the bottom of the grill and build a pyramid of coals over them – when the coals glow red, they’re ready.

Use the bottom vents to adjust the heat – the more oxygen the hotter the fire.

Test the temperature of the grill to make sure it is at the right temperature for your meat. The grill is at low heat (225 to 250° F) if you notice a thick ash covering and light orange coals. If you hold your hand 4 inches over the coals, you should only be able to stand the heat for 11 to 14 seconds. For medium heat (325 to 350° F), the coals will be a glowing orange, and you should only be able to hold your hand 4 inches above the coals for 6 to 8 seconds. At high heat (450 to 650° F), the coals will be bright orange and you will only be able to stand the heat for 2 to 3 seconds.

Things that cook fast (burgers, steaks, etc.) are cooked over direct heat, meaning the meat is directly above the coals. INDIRECT cooking is for larger cuts of meat, such as turkeys or chickens (see my earlier recipe for grilling turkeys – it’s to die for!)

Create different grilling zones in your BBQ by raking the coals. One thin layer of coals over the entire grate will create only one overall grilling temperature. You can create three different zones by raking a double layer of coals over one-third of the grill, covering one-third with a single layer and leaving the last third bare. This is ideal for meat that needs to be cooked at different temperatures throughout the cooking process.

Before turning in for the night, place your hand on the bottom of the grill – it should be cold to the touch.

Happy and safe grilling!

ELEPHANT STEW

2011-04-12T15:37:00.000-04:00

Secure one elephant. Kill, clean, and cut into small pieces (this will take about two months).

Place in a really large kettle and simmer over open flame for 15 weeks, until meat is tender.

Add flour to the pot to thicken gravy - make enough to cover all the meat.

Serves 3,685.

If more is needed, add six rabbits. Do this sparingly, as few people care for hare in their stew.

HOT WINGS

2011-04-12T15:25:00.006-04:00

SERVES: 4-6

INGREDIENTS:

1-2 large packs of wings – disjointed (toss little end)

1- 12 oz. bottle Frank’s Original Hot Sauce

2-3 TBSP Old Bay Seasoning (more=hotter)

1 stk Margarine (not butter)

2 TBSP Fresh lemon juice

2 TBSP Vinegar

DIRECTIONS:

Wash and pat dry wings.

Cook the chicken until done – can be grilled, baked in the oven, or batter fried.

As soon as the chicken is done, combine all remaining ingredients in a sauce pan and bring to boil over medium heat – stir until margarine is melted. Taste for ‘heat’ - add more Old Bay for more heat, or 1/2 C of honey to tone it down a notch

Put wings in a LARGE bowl and pour sauce over – toss to coat. (Don’t reuse the sauce for another meal)

Excellent with rice, celery sticks, and Ranch or Blue Cheese salad dressing for dipping

BARBECUED PORK RIBS - WITH DRY RIB RUB AND SAUCE

2011-04-02T20:43:00.000-04:00

RUB RECIPE MAKES: 2+ C

INGREDIENTS:

1 C brown sugar

1/2 C paprika

1/4 C sugar

1/4 C powdered cocoa (yep – chocolate!)

1/4 C seasoned salt

1/4 C dried minced onions

2 TBSP garlic salt

2 TBSP onion salt

1 TBSP chili powder

1 TBSP coarse black pepper

1 TBSP cayenne pepper flakes

1 tsp. ground cayenne pepper

1 tsp. dry mustard

1 tsp. ground allspice

1/2 tsp. ground cumin

1/2 tsp. ground sage

1/2 tsp. ground cloves

DIRECTIONS:

Combine all ingredients and store in an air-tight container.

COOKING RIBS WITH DRY RUB:

1 – RACK OF RIBS (4-1/2 – 5 LBS) SERVES 2 HUNGRY OR 3 REGULAR PEOPLE

Line a heavy, large baking sheet with heavy duty foil – leaving about 4” excess on each end

Sprinkle each side of ribs with 4-5 tablespoons of rub. Place ribs in the pan (don't overlap) – cover with another sheet of foil and crimp edges with bottom sheet of foil to seal all the way around.

Bake at 250º for 2-1/2 – 3 hours.

Baste with your favorite BBQ sauce (Try Sweet Baby Ray’s Honey) and grill 10-15 minutes on each side over medium coals

As an option - use more of the dry rub when you move them to the grill and skip the wet sauce

THE BEST TURKEY YOU WILL NEVER COOK IN YOUR OVEN AGAIN!

2011-03-30T17:05:00.001-04:00

EQUIPMENT:

A KETTLE CHARCOAL GRILL – WEBER IS THE BEST YOU CAN GET

A LARGE BAG OF CHARCOAL

A TURKEY (with me so far?)

It takes a turkey about as long to cook on the grill as is does in the oven – and by cooking it outside, it frees up the oven for the yummy stuff like casseroles and pies. And remember the USDA HAS CHANGED ITS INTERNAL TEMPERATURE FOR WHOLE POULTRY TO 165º

OOOOOOOOK….. first of all, the bird needs to be 100% thawed – best way for this – buy a fresh bird! About 20 minutes before the ‘start cooking time’, remove the innards (from both openings – OMG, I’ve cooked one with the stuff still inside! LOL) and thoroughly wash the bird inside and out, scraping out any leftover bits of organs that are always left behind from processing – pat dry with paper towels inside and out. Place the turkey in a shallow pan (just for transport) and grease the entire exterior surface with Crisco solid shortening, sprinkle LIGHTLY with kosher salt and ground black pepper, and insert the thermometer in the thickest part of the breast.

Wrap the OUTSIDE of a 9x13 brownie pan with heavy duty aluminum foil – this will be your drip pan – drippings make great gravy, especially after you fish out the 1-2 lumps of charcoal that inevitably fall in the pan.

Prepare the grill for INDIRECT cooking. Most may know this already, but ‘indirect’ means the charcoal is NOT directly below the meat. Weber has rails or ‘D’ shaped baskets for indirect cooking – you place the baking rack over these and there are little hinged thingys built into the rack you can lift to add charcoal (which you need to do every 30-45 minutes.)

Light the grill and get the coals white hot – spread them behind the rails or if you have the ‘D’ baskets, set the baskets against opposite sides. Put the drip pan down the center and put the grill rack on top – and place the bird over the drip pan. Add 6-8 new briquettes to each side and close the lid (making sure the bottom and top vents are open.) Set the timer for about 40 minutes and add 6-10 briquettes to each side, depending on how much they have burned down. Continue adding charcoal every 45-60 minutes until the bird is done.

[Editorial comment: One charcoal briquette will provide roughly 25º for half of a kettle grill, so start with 14 pieces on EACH SIDE – this yields about 350º of heat inside the kettle. DON’T BE TEMPTED TO SNEAK PEEKS AT THE THERMOMETER…. It will seem like forever before it starts to move but once it does, it will move rapidly. Add your charcoal quickly and close the grill as fast as possible]

APPROXIMATE GRILLING TIME [UNSTUFFED]

10-11 pounds 1-3/4 – 2-1/2 hours

12–14 pounds 2-1/3 – 3 hours

15-17 pounds 2-3.4 – 3-3/4 hours

18-22 pounds 3-1/2 – 4 hours

When thermometer reaches 165º in the thickest part of the breast, check the knee joint – juices should run clear and there should be no redness at the bone

REMOVE BIRD FROM THE GRILL AND LET IT SIT UNCOVERED IN THE CORNER AT LEAST 30 MINUTES BEFORE CARVING.

The hardest thing about this turkey will be keeping people from picking at it before you carve it!

I make gravy with the pan drippings, including any ashes I can’t fish out. Use a little of the fat to make a roux with flour over medium high heat. Gradually whisk in a mixture of pan drippings and turkey stock.*** When gravy is nice and thick, add the meat pieces and cook another minute to warm them up. Season gravy with salt and pepper to taste.

Stand back and enjoy the oooooooh’s and aaaaaaaaaaaaaah’s from your family and guests, and have a wonderful meal.

*** STOCK:

Rinse those things you took out of the cavity - the neck, gizzard, and heart (TOSS THE LIVER IN THE GARBAGE). Add these to a heavy saucepan along with a quartered onion, 2-3 stalks of celery with leaves, and 10-12 whole peppercorns. Bring to a boil and then reduce to simmer for about an hour - until the meat on the neck in tender. Fish out the neck, gizzard and heart with tongs and set aside. Strain the liquid into a bowl and toss the veggies in the garbage. Voila - Stock!

P.S. Cut the gizzard and heart into tiny pieces; pull the meat from the neck and pitch the bones. Set the meat aside to add to the gravy.

P.F. CHANG’S LETTUCE WRAPS

2011-03-20T09:33:00.001-04:00

SERVES: lots

INGREDIENTS (FILLING):

8 dried shiitake mushrooms

1 tsp. cornstarch

2 tsp. dry sherry

2 tsp. soy sauce

2 tsp. water

Salt and pepper

1 1/2 lbs boneless, skinless chicken

5 TBSP vegetable oil

1 tsp. fresh minced ginger

2 cloves garlic, minced

2 green onions, minced

2 small dried chiles or dash of Chipotle pepper(optional)

1- 8 oz. can bamboo shoots, minced

1 -8 oz. can water chestnuts, minced

1 pkg cellophane Chinese rice noodles, prepared according to package

COOKING SAUCE:

1 TBSP Hoisin sauce

1 TBSP soy sauce

1 TBSP dry sherry

2 TBSP oyster sauce

2 TBSP water

1 tsp. sesame oil

1 tsp. sugar

2 tsp. cornstarch

Iceberg or bibb lettuce leaves

DIRECTIONS:

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

SWEET AND SOUR STICKY CHICKEN

2011-03-16T17:59:00.000-04:00

SERVES: 4-6
INGREDIENTS:

1/2 C Dark brown sugar
2 TBSP Soy Sauce
1 clove Minced garlic
1/2 tsp black pepper
1/4 C Fish sauce
1/3 C Water
1 TBSP minced fresh ginger
1/2 tsp red pepper flakes
3 TBSP Rice wine vinegar

1 TBSP oil
3 scallions – sliced
12 chicken thighs (deboned)

DIRECTIONS:

Combine first nine ingredients in a bowl and whisk until blended.

Remove fat and skin from chicken

Heat oil and sauté scallions until tender. Add chicken and cook until slightly brown

Add sugar mixture. Turn heat to high and bring to a boil. Reduce heat to low and simmer 25-30 minutes, turning often.

Remove meat from pan and reduce sauce by half.

Serve over chicken

CRAB CAKES

2011-03-12T14:40:00.005-05:00

INGREDIENTS:

1 lb Lump crab meat
2-1/2 Soft bread crumbs
1 Egg, beaten
3/4 C Mayonnaise
1/3 C Chopped celery
1/3 C Chopped bell pepper
1/3 C Chopped green onion
1 TBSP Fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Old Bay Seasoning
2 tsp. Yellow mustard
1/4 tsp. Fresh ground black pepper
Dash Franks Original Hot Sauce

DIRECTIONS:

Combine all ingredients EXCEPT CRAB in a bowl and blend gently with a fork. Add crab meat and toss gently just to blend.

Shape into patties – DO NOT OVERWORK OR COMPACT MIXTURE. [I use a tuna can with both ends removed - set it on a lightly greased baking sheet - add the crab mixture and gently tamp it down - do NOT compact. Remove the can and repeat]

Bake 6-9 minutes in a 425 degree oven........

CHOCOLATE SOUR CREAM POUND CAKE AND FROSTING

2011-03-12T08:08:00.000-05:00

SERVES: 12

INGREDIENTS (SHOULD ALL BE AT ROOM TEMP):

1 C butter

2 C sugar

3 large eggs

4 square semi-sweet baking chocolate – melted

2 tsp. vanilla

2 tsp. baking soda

2-1/3 C all-purpose plain flour – sifted after measuring

1/4 tsp. salt

8 oz. sour cream

1 C boiling water

DIRECTIONS:

Preheat oven to 325º. Grease and flour a Bundt pan.

Combine flour, salt, and baking soda and set aside.

Cream the butter and sugar until light and fluffy. Add eggs, one at the time, beating well after each addition.

Add chocolate and vanilla and beat well

Add flour ALTERNATELY with sour cream – beginning and ending with flour. Beat well after each addition.

REDUCE MIXER TO LOWEST SPEED and very slowly add the boiling water. Batter will become very thin. Scrape bottom of bowl to make sure batter is well blended.

Pour batter into pan and bake 45-55 minutes until a bamboo pick inserted just off-center comes out clean. Remove from the oven and let cool 5 minutes in the pan. Turn out onto a plate and PLACE IN AN AIRTIGHT CONTAINER AND LET THE CAKE ‘SWEAT’ UNTIL COMPLETELY COOL.

Frost or dust with powdered sugar.

FROSTING FOR SOUR CREAM POUND CAKE

INGREDIENTS:

1 stick butter – room temperature

1 box 10X powdered sugar

1 egg – room temperature

1/4 C hot water

4 squares Semi-sweet baking chocolate – melted

DIRECTIONS:

Cream butter, egg, and melted chocolate until smooth. Gradually add powdered sugar, blending well. Add hot water A FEW DROPS AT THE TIME if needed to make smooth.

SPAGHETTI SAUCE

2011-03-10T08:59:00.003-05:00

SERVES 6-8

INGREDIENTS:

1 lb. Italian sausage (hot or mild)

1-1/2 lbs. Ground beef (73%)

16 oz. carton Mushrooms (use at least 3/4 of the box) – wiped off and sliced (never rinse a ‘shroom)

1 large Bell pepper - chopped chunky

2 large Yellow onions - chopped chunky

10-12 cloves Garlic – peeled and sliced

3 T Canola oil

1 - 28 oz. can Petite diced tomatoes

1 – 14 oz. can Tomato paste

2 shakes Red pepper flakes (optional)

4 Tbsp. Dried basil leaves (or half a bush if you have fresh!)

2-3 Tbsp. Fresh ground black pepper (more if desired)

1 C Red wine – one you would drink WITH the spaghetti

Kosher salt to taste

Grated (real) parmesan cheese

DIRECTIONS:

Cut each sausage link into thirds; combine sausage with hamburger in a large pot (pressure cooker or Dutch oven works well) – cook over medium heat, stirring to prevent sticking, until beef is grey and sausages are a bit browned. DRAIN AND DISCARD FAT

Meanwhile, in a WOK or large frying pan, sauté the onions and bell pepper about 3-4 minutes; add the mushrooms (and another T. of oil if the pan seems dry) – sauté 2-3 minutes and then add the garlic – cook ALL the veggies about another minute or two and remove from the heat. (DO NOT let the garlic brown, as it will get really bitter)

Add the diced tomatoes and the tomato paste to the meats and stir. Rinse the paste can with a little water and add to the pot.

Put on medium heat and add the sautéed veggies, red pepper, basil, and black pepper. Add 1/2 C of red wine, bring to a boil and reduce heat to a low simmer. Cover and cook 30 minutes, stirring occasionally to prevent sticking on the bottom. After 30 minutes add remaining 1/2 C of wine. Simmer another 10-15 minutes and remove from heat.

Salt to taste.

Note: if you like oregano, toss some in - I don't care for it so it's not listed above

Serve over WELL DRAINED, UNRINSED pasta with grated parmesan cheese on top

CRAB STUFFED MUSHROOMS

2011-03-08T18:06:00.004-05:00

SERVES: 6-10

INGREDIENTS:

1-16 oz box White mushrooms – medium size

2 T. Butter
1 T. Oil

1 small Onion – minced

4-5 cloves Garlic – minced

6 oz can Crabmeat – drained *** (check for bits of shell)

1/2 C Bread Crumbs

Grated FRESH Parmesan Cheese

DIRECTIONS:

Remove and save stems from mushrooms; mince stems

Heat butter and oil over medium high heat; add stems and onions and sauté for 2-3 minutes; add garlic and sauté another 2-3 minutes. Remove from heat and gently stir in crab meat and bread crumbs - do NOT overwork or it will become gooey

Arrange mushroom caps on a greased baking sheet; fill with stuffing; top with grated parm

Bake 20 minutes at 350º

*** can be made with a can of tiny shrimp, but rinse, drain well and chop ‘em

KITCHEN TIPS FROM A REDNECK – Chapter 1

2011-03-07T19:57:00.006-05:00

A shake or two of salt on top of your coffee maker (on the grounds) will keep the coffee from becoming bitter if it’s not drunk right away – ESPECIALLY if you are using a 30-40 cup coffee maker

Always store spice SEEDS (caraway, sesame, celery) in the refrigerator to prevent them from becoming rancid

NEVER let mayonnaise stay out of the refrigerator more than 15 minutes – whether in the jar on in a recipe… the eggs in is are very quick to spoil and can cause severe food poisoning

Before slicing meat for fajitas or stir fry, freeze it for 30 minutes – it slices much easier

Turn your oven on for 3-4 minutes – then turn it off and put your plates in it – warm plates are a really nice touch, especially for a winter breakfast.

NEVER cook a shrimp more than 4 minutes!

The best coffee you will ever brew at home is Dunkin’ Donuts Whole Bean… grind your own…

To quickly scale a fish – add vinegar to a large bowl of water and slosh the fish in it – the scales will wipe right off

When making deviled eggs, add a packet of Equal or Sweet ‘n Low to the filling – it’s delicious!

Try adding chopped green olives to your chicken salad for a tangy surprise

Every kitchen needs 6 GOOD KNIVES – a 7” HOLLOW EDGE Santoku for chopping EVERYTHING; a serrated bread knife, that doubles as a slicing knife; a paring knife for peeling, etc.; a 6-7” utility knife for slicing cheese, small meats, etc.; an 8” chef’s knife for everything else, including protection, and an electric carving knife to use at Thanksgiving and Christmas to carve the ham or turkey – BUY GERMAN (Wusthof or Henckels) KNIVES – THEY ARE THE BEST ON THE MARKET and they will last forever! Throw out every other knife you own! (Seven knives if you want to add a pizza wheel !!!)

A vinaigrette bottle ($3 at Bed, Bath and Beyond) makes an attractive bottle by the sink for dishwashing liquid – dilute the liquid half/half with water – makes it go further and looks soooo much better than a bottle of Palmolive Liquid sitting there!

PAM your baking sheet when making homemade ‘frozen’ biscuits so they won’t stick (even tho the package doesn't say that)

A stick of cinnamon in boiling water will really make the kitchen smell wonderful

Cloth napkins are wayyyyyy cheaper in the long run than paper ones

Freeze ginger root in an airtight bag – then when a recipe calls for it, grate it FROZEN – you don’t even have to peel it – and it keeps for ages

Always toss your citrus garbage in the disposal – it freshens the disposal and the kitchen

You can easily make ‘utility’ ice by filling 3-4 clean gallon plastic milk cartons (or half-gallon ones) to within an inch of the top and putting them in the freezer overnight – next day – bust ‘em with a hammer over a cooler and voila! Free Ice!

Almost anything can be improved by adding Old Bay or sour cream or lemon zest (and wine, of course)

When grilling with bamboo skewers, use in pairs – it makes the food easier to turn

A shot of sugar-free whipped cream and a squirt of Smucker’s Caramel Sauce on top of a cup of coffee……… to DIE for

SPRAYWAY brand foaming glass cleaner cleans the HELL outta windows and mirrors! (ok – that’s not a kitchen tip but I had to throw it in cause it works!)

BLACKENED FISH

2011-03-05T16:43:00.006-05:00

INGREDIENTS:

2 fillets/person Orange roughy or other medium thick fillet

4 Tbsp Paprika

1 Tbsp Onion powder

1 Tbsp. Garlic powder

1 tsp Dry mustard

2 tsp Cayenne pepper

1 Tbsp White pepper

1 Tbsp. Black pepper

1 tsp Ground cumin

1 Tbsp Ground oregano

1 Tbsp Crushed basil

1 Tbsp Ground thyme

2 tsp Ground sage

1 Tbsp Sea Salt

1 C Melted UNSALTED butter

DIRECTIONS:
Combine all the spices in a Ziploc bag and massage to blend.

Heat a heavy cast iron skillet until extremely hot – 10 minutes

Rinse fillets and pat dry.

Pour 3/4 C melted butter in a shallow dish. Dip each fillet into the butter, turning once to coat both sides. Using a spoon, sprinkle with spice mixture on both sides (don’t dip the fish in it), patting gently into the fish (Store any remaining mixture in an airtight bag)

Place fillets in hot pan – do not crowd. Pour about a teaspoon of melted butter over each fillet. Cook until fish has a charred appearance (about 2 minutes). Turn fillets and repeat adding butter. Cook until charred. Remove and serve.

AN EXHAUST FAN IS A MUST, AS THIS WILL SMOKE!

NOTE:

Can also be used for blackened shrimp (15-20 count.... cook 1-2 minutes on each side)

SHRIMP GUMBO

2011-03-01T20:26:00.001-05:00

Category: Meat & Seafood
Style: Cajun
Servings: ***

*** 8 as an appetizer or 4 as a meal

Ingredients:
1/2 lb Smoked Kielbasa sausage – sliced
1 large Onion – chopped
1 medium Bell pepper – chopped
3 T. Oil

3 TBSP Old Bay Seasoning
1 tsp Cayenne pepper flakes
1 - 14 oz Diced tomatoes
4 C Stock – shrimp or chicken (I use 3C shrimp and 1 C water)
3/4 C Rice (20 minute kind)

2 C Sliced, frozen okra (NOT breaded) *
2 lb Shrimp – peeled and deveined
Sea salt

( *for fresh okra, sauté in a tablespoon of oil 10-15 minutes before adding to mixture)

Directions:

Saute first three ingredients in oil until tender
Add next five ingredients – bring to a boil and reduce to low – simmer 15 minutes
Add okra and simmer 4 more minutes
Add shrimp and simmer 3-4 minutes
Salt to taste

Serve with cornbread.

REMOULADE SAUCE

2011-03-01T15:11:00.001-05:00

Category: Meat & Seafood
Style: American
Special Consideration: Quick and Easy
Servings: About 3/4 C

Description:
TRUST ME! THIS STUFF IS AMAZING - PERFECTION FOR A LUMP CRABMEAT SALAD OR FOR GRILLED SHRIMP (OR GRILLED CHICKEN) - I CAN EAT THIS WITH A SPOON

Ingredients:
1/4 C FRESH Parsley – finely chopped
1 tsp Crushed Garlic (2-3 cloves or used bottled)
2/3 C Mayonnaise (Hellmanns)
3 TBSP Creole Mustard
2 tsp FRESH SQUEEZED Lemon Juice
1 tsp Worcestershire Sauce
1 tsp Tabasco

Directions:
MAKE A DAY AHEAD

Combine all ingredients a day before you want to serve the sauce. Keep refrigerated for 1-2 weeks

SAUTEED SEA SCALLOPS

2011-03-01T15:08:00.002-05:00

Category: Meat & Seafood

Style: American

Special Consideration: Quick and Easy

Servings: 4-6

Description:

A WONDERFUL WAY TO ENJOY SUCCULENT SEA SCALLOPS - I SERVE OVER LINGUINI (BOILED IN SHRIMP STOCK, OF COURSE) WITH CRUSTY BLACK BREAD AND A SWEET COLE SLAW

Ingredients:

1 pound fresh bay scallops

Salt

Pepper

4 TBSP. butter (divided into two pieces)

1 tsp. oil

4-6 cloves garlic - minced

1/3 cup dry white wine or Vermouth

2 TBSP Fresh lemon juice

2 tsp chopped fresh thyme

Directions:

Rinse scallops and pat dry. Sprinkle with salt and pepper.

Add oil and 2 tablespoons butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.

Return skillet to burner and add garlic and cook for about 2 minutes. Do not let the garlic brown. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes to reduce by half. Remove from heat and stir in remaining butter. Return scallops to the pan and toss with the sauce. Serve immediately.

[As a delicious alternative.... roll the SIDES of the scallops in finely ground pecans before cooking]

I PUT A LOT OF STOCK IN STOCK

2011-02-25T14:00:00.002-05:00

Those of you who read my recipes know I love using home-made stock to cook. Here’s one you may like… and while it’s very TIME intensive, there’s not a lot of WORK. And you may only have to do this every 6 months….. enjoy!

BEEF STOCK AND AU JUS

BEEF STOCK

Makes about 3-4 quarts
Time: 2 DAYS!

INGREDIENTS:

4-6 pounds meaty beef MARROW bones (see picture below), including some knucklebones if possible. Ask your butcher to cut the bones lengthwise to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin. (Save and freeze any raw beef trimmings from other meats you cook and toss them in this as well)

2-3 shank bones

Oil
2 medium onions, peeled and quartered
10 peppercorns

DIRECTIONS:

Preheat oven to 400°F. Rub a little oil over all the bones and onions. Place everything EXCEPT PEPPERCORNS in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones halfway through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.

When the bones and meat are nicely browned, remove them and the roasted onions and place them in a large (12 to 16 quart) stockpot. Deglaze the roasting pan by placing it on the stove-top on very low heat (may cover 2 burners), pour 1/2 cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stockpot.

Add peppercorns to the stockpot. Fill the stockpot with cold water, to 1 to 2 inches over the top of the bones (4-6 qts probably). Put the heat on high, bring the liquid to a low simmer, and then reduce the heat to low. If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp). Cover the pot loosely and let simmer for 4-8 hours. DO NOT STIR THE STOCK while cooking. Stirring will mix the fats in with the stock, clouding up the stock.

As the stock cooks, fat will be released from the bone marrow and any meat pieces and will rise to the top. From time to time, check in on the stock and use a large metal spoon to scoop away the ‘scum’ that rises to the surface. Discard that.

After about 3 hours, remove one bone and see if the marrow is soft. If it is, use a crab pick or a long, thin knife to scrape out the marrow from all the bones into the pot. (Return bones to the pot.) Continue cooking the as long as you can.

At the end of cooking time (4 hours minimum, 8 hours if you can do it) use tongs or a slotted spoon to gently remove the bones and onion pieces from the pot and discard. DON’T STIR! Let the stock cool completely and then cover the pot and refrigerate overnight.

Once the stock has chilled, the fat will have risen to the top and solidified. Remove it and discard – or save for some other project.

At this point, you have a rich beef stock, suitable for soups, and you can freeze it in 2C portions. OR you can continue to the good stuff below!

REDUCING THE STOCK

After removing the fat, heat the stock to barely WARM – not boiling. Place a colander on the top of another large pot (8-quart) and line with 3-4 layers of cheesecloth. Pour the stock SLOWLY through this to strain it of remaining solids.

Return the stock to the burner and bring to a boil. Reduce to a slow gentle simmer and cook UNCOVERED until the volume has been reduced by half. (Measure depth of liquid with a knife – then check depth every 20-30 minutes (I had about 1-1/2 quarts of stock when I finished the reduction, but this will vary)

AU JUS (makes about 4 – 2 oz servings)

INGREDIENTS:

Pan drippings from roast
1/2 C QUALITY red wine (one you would drink)
1-1/2 C reduced beef stock
S&P to taste

Bring beef stock to a simmer – add about 1/2 C to the roasting pan and scrape to deglaze the pan – return stock and pan juices to pot – add wine and bring to a boil – cook over med/low heat until reduced by about half.

Remove from heat and add kosher salt and fresh ground pepper to taste

Serve warm. Freeze any leftover au jus in little plastic ‘bathroom’ cups – these are about a one-serving size. (I use leftover au jus to warm up a slice of Deli roast beef. Just heat it in a shallow pan and add the beef slices – Voila!)

CRAB SPREAD

2011-02-23T13:29:00.001-05:00

Category: Hors d'oeuvres
Style: American
Special Consideration: Quick and Easy
Servings: 12-16 BITE SIZE MUNCHIES

Description:
Made from stuff you can always have on hand - best if made a day ahead - and this is WONDERFUL as a stuffing for large grilled shrimp or rolled up in a fish filled and broiled! This is one of my signature party items! (I suggest doubling this as it goes really fast)

Ingredients:
1 - 6 oz can Crab meat
1/2 C Dried minced onions (spice department)
2 tsp. Lemon juice
2 TBSP. Fresh parsley - chopped (or 1 TBSP dried)
1/4 tsp. Curry powder
Mayonnaise to make spreadable

Directions:
Drain crab meat and check for shell pieces - combine with other ingredients and refrigerate over night!

Serve with Ritz crackers

Told you it was easy!

LOW COUNTRY BOIL

2011-02-23T13:26:00.001-05:00

Category: Meat & Seafood
Style: Cajun/Creole
Special Consideration: Quick and Easy
Servings: 8-12

Description:
This boil is done best on an outdoor cooker. I use a blue/white speckled enamel waterbath canner over a propane flame (outdoor fish cooker thing) but I think a turkey fryer works great too. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Ingredients:
water
6-8 TBS Old Bay Seasoning
3 TBS Sea salt
4-5 Bay leaves
2 bottles Beer
++++++++++++
5 pounds new potatoes (small red ones) – scrubbed but not peeled
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed – break in half
15-18 blue crabs – cleaned, shell removed, body broken in half
4 pounds fresh shrimp, peeled and deveined
newspapers

Directions:
Fill a huge pot about half full of water and add next four ingredients – bring to a rolling boil on an outdoor cooker, or medium-high heat indoors. Taste water mixture for salt and add more if necessary – you don’t want this overly salty.

Add potatoes, and sausage, and cook for about 10 minutes.

Add the corn and crabs; cook for another 5 minutes.

Add the shrimp when everything else is almost done, and cook for another 3 minutes.

Drain off the water immediately and dump the contents out onto a picnic table covered with newspaper. Serve with cornbread, fresh sliced tomatoes, and cocktail sauce on the side.

DO NOT DUMP THE WATER ON YOUR GRASS OR YOU WILL HAVE A 2-YEAR DEAD SPOT!

BAKED CHICKEN

2011-02-22T17:59:00.003-05:00

Category: Meat & Seafood

Style: American

Servings: 4-6

Description:

A beautiful, juicy bird that will have family and friends oooohing and aaahhhing! And so very easy!

Ingredients:

4-6 lb Chicken - thoroughly washed and patted dry - inside and out

1 lemon - ends removed; cut into quarters

4-6 cloves Garlic - smashed with a flat knife

3-4 fresh sprigs of Thyme

2 T soft butter

kosher salt

fresh pepper

Directions:

Preheat oven to 425.... line a 9x13 pan with heavy duty foil and spritz with PAM

Sprinkle cavity with a shake or two of salt and pepper; stuff cavity with lemon wedges, garlic and sprigs of thyme - do NOT pack tight

Put a dab of butter in each hand and give the bird a body rub all over; sprinkle liberally with fresh ground pepper and a few shakes of salt

BAKE 1-1/4 - 1-1/2 hours at 425, until juice at the thigh/body joint is no longer pink

Remove stuffing and discard; drain cavity, and place bird on a serving plate - let sit 10 minutes before carving

***** drain the juices from the baking pan into a (4C) pyrex cup or metal bowl - add a bit of water to the pan and add this to the cup; repeat until you have all the pan drippings - add water to make 4C of liquid - refrigerate overnight

remove the congealed fat - the remaining liquid is an intensely flavored chicken stock you can use for cooking soups, rice, pasta, etc. (divide into 1C portions and freeze)

SHRIMP STOCK

2011-02-18T15:46:00.001-05:00

Shrimp shells and heads, if possible - about a gallon Zip-loc bag full
2 onions - quartered
2 T sea salt
6-8 ribs of celery plus any leaves
enough water to cover everything - at least 3 qts (4 qts if you have shrimp heads)
5-6 whole peppercorns

Combine shrimp shells and heads and next four ingredients in a large pot and bring to a boil - cover and reduce heat and simmer for 30 minutes; remove from the heat and let sit another 30 minutes to cool - strain, discarding veggies - stock will be a greenish/golden color

Freeze in 2C measures (I use the 16 oz Solo plastic cups with a piece of Stretch & Seal over the top - once frozen, place in Zip-Loc bags to keep from getting freezer burn

I use full strength for cooking pasta or rice or grits for a seafood meal - the flavor is very intense so dilute if you are chicken! LOL

GRILLED SHRIMP AND PINEAPPLE

2011-02-18T15:19:00.002-05:00

Category: Barbecue & Grilling

Style: American

Servings: 4

(see http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html for additional information)

Description:

Quick and easy with a Hawaiian flair - serve over rice with a salad or cole slaw and a crusty brown bread - and a divine riesling (or A chard, if you must!)

Ingredients:

1-1/2 lb fresh shrimp in shells (15-20 count) 24 shrimp total

fresh pineapple (I use the fresh chunks in the produce department) - 24 pcs

1 med. Onion - peeled, quartered and separated into single pieces

8 T Orange marmalade (5 T + 3 T)

4 t. Soy Sauce

1/3 C Water

1/4 C Fresh cilantro - chopped

Note: Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant.

8 long bamboo skewers (soaked in water for 30 minutes) - I use double skewers about 1/2" apart - then you can turn them on the grill without the stuff spinning around

2 C long-cooking rice (Basmati is VERY good for this recipe if you opt NOT to use the shrimp stock)

2 C shrimp stock (http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html)

2 C water

2 t. sea salt

Directions:

Peel and de-vein shrimp ahead of time - use shrimp shells/heads to make stock - rinse shirmp and pat dry - keep cold until cooking time
Fire up the CHARCOAL grill - coals should be ready about the time the rice is done.
Cook the rice by boiling stock and water and salt; add rice and cook according to package directions

Combine 5 T. marmalade, 1/3 C water and soy sauce in a small pan - heat until marmalade has dissolved and sauce is blended - pour into a bowl and add shrimp, pineapple and onions - toss to coat (this can be done earlier in the day and refrigerated)

Thread onto skewers alternating shrimp, pineapple and onions - grill over medium hot fire 4-6 minutes, until shrimp are opaque - turn once

Just before serving, return remaining marinade to saucepan and add 3 T marmalade - bring to a boil - remove from heat and add cilantro

Place rice on four plates or pasta bowls - top rice with skewered shrimp and drizzle with hot sauce over all - serve immediately

THIS IS TO EASY IT'S A CRIME!

BAKED ONIONS

2011-02-08T09:18:00.001-05:00

Category:		Side Dishes & Condiments
Style:		American
Special Consideration:		Low Calorie

Description:
This is so good and soooo easy.... it will become a must with every steak you cook!

Ingredients:
1 yellow onion per person
1 beef bouillon cube per person
salt
pepper
foil

(can this be any easier)

Directions:
Peel onions; slice off one end about 1/2" from tip to make flat; core out the other end with a paring knife, making room for one bouillon cube - press bouillon cube into the hole - add a shake of salt and a shake of pepper

WRAP LOOSELY WITH FOIL, GATHERING UP THE SIDES AND TWISTING THE TOP TO KEEP THE JUICES FROM LEAKING OUT

Bake SITTING UPRIGHT about an hour at 350 - or however long you may be baking potatoes... or cook on the grill over medium coals for about an hour

Serve wrapped, because it's full of juice and you want to unwrap it on your plate so you don't waste a drop

FRENCH ONION SOUP

2011-02-08T09:10:00.001-05:00

Category:		Soups & Stews
Style:		French
Special Consideration:		Low Carb
Servings:		6 - 6 OZ SERVINGS

Description:
A full-bodied onion soup with croutons and swiss/gruyere cheese - wonderful as a first course... or filling as a meal AND..... it can all be made a day ahead and then heated and assembled just before serving

(this recipe is easily halved)

Ingredients:
3 T oil
4 T butter (the real thing)
2 pounds YELLOW ONIONS (not the sweet ones, darlin) THINLY SLICED
2 T flour
1 tsp fresh ground black pepper - more if desired
2 quarts beef bouillon or beef stock (see below)
2 C dry white wine or vermouth (I use dry vermouth)
......... plus extra ounce per serving
salt to taste
dry croutons...... 5-8 per serving
16 oz grated swiss or gruyere cheese (I prefer gruyere)

Directions:
for beef stock.... boil a soup bone in 2 quarts plus 1/2 C of water for about an hour..... remove the bone and chill; remove about half of the fat from the surface
or make with bouillon
for bouillon (I use this because I'm lazy) bring 2 quarts of water to a boil and dissolve 10 beef bouillon cubes in it........ set aside

for croutons, cut a loaf of bakery bread (I use PAN BIGIO from the grocery bakery department) into 3/4" slices.... cut the slices into 6 squares.... bake at 300* for 30 minutes... turn off oven and leave bread in it... this can be done ahead and stored in a paper bag, as they do not have to be hot for serving

grate the cheese and store covered in the refrigerator until ready to serve
==============================
in a 4-6 quart HEAVY pressure cooker or dutch oven:

add butter and oil and place over high heat

add the sliced onions and cook on medium heat for about 30 minutes, stirring often to keep from sticking and to break rings apart - onions should be very soft and starting to brown

add 2 T flour and cook over high heat, browning the flour.... scrape the bottom of the pot often (onions will become pasty in the roux)

add pepper and bouillon/beef broth.... scrape the bottom of the pot to remove any caked on flour, onions, etc.

bring to a boil and reduce heat to low simmer and cook for 30 minutes

add 2C wine/vermouth and simmer another 15 minutes

add salt to taste
store for 1-2 days in the refrigerator prior to serving
=================================
when ready to serve:

preheat BROILER while you assemble

bring soup to a rolling boil for 3-4 minutes.. place serving bowls on a large rigid cooking sheet......... add 1-2 oz of wine/vermouth to each bowl (1 oz in small bowls)

fill bowl with soup to within one inch of the top....... and 4-6 croutons...... top with generous portion of shredded cheese

BROIL FOR 2-3 MINUTES, UNTIL CHEESE JUST STARTS TO BUBBLE AND BROWN

Serve with a dry white wine and enjoy (you can thank me later!)

SHRIMP - A PRIMER

2011-02-08T08:59:00.000-05:00

The reason is not important, but in 2005 I became obsessed with cooking as a type of therapy to get out of a severe depression….
And since I have forever loved shellfish, I dove in.

I’m fortunate to have access to a relatively inexpensive supply of shrimp, oysters, scallops, crabs and clams…. And my dad’s a bigtime fisherman.
[Note: ever wonder why the choicest seafood is often found in places like Kansas City or Atlanta or Chicago? It’s because, for the wholesaler, FREIGHT IS FREIGHT whether you are shipping select oysters or bait… and there’s more money on the ‘delivery’ end for the high end seafood.]
So - shrimp…. basically fat-free and high in omega-3 BUT ALL SHELLFISH IS HIGH IN CHOLESTEROL...

Now.... if you are gonna buy them, know the lingo. They are sold by ‘count’ - the approximate number of critters that make a pound.

10-14 count: huge, fairly scarce in my area, and mucho expensive - but wonderful stuffed with crabmeat and grilled…. 4 of these babies is a nice size serving

15-20 count: my favorite size for most of my recipes - I can get them off the boat for $2.75/lb with heads on and $5.00/lb headed (I get heads on because the heads make wonderful shrimp stock - see below) - this size is perfect for grilling)

21-25 count: perfect for creoles, soups and chowders and other recipes where they are served OVER something like pasta or for peel and eat as an appetizer/cocktail

26-30 - these are smaller and a pain in the butt to peel and devein - I never buy this size - far too much work……….. And there are even smaller sizes you could not PAY me to buy in the shells - the kind that you can put five in your mouth and have room for a cracker - LOL

31-35 - found quick frozen in super markets…. And in my opinion, totally without flavor

As for varieties of shrimp, here along the Atlantic seaboard, the Brown shrimp is the most abundant. Brown shrimp are also known as brownies, green lake shrimp, red shrimp, redtail shrimp, golden shrimp, native shrimp, and, in North Carolina, summer shrimp.

The boats started coming in about two weeks ago and will continue thru late fall (assuming no hurricanes interfere). We can also hope for white shrimp, a/k/a/ greentails…….. These are nearly white with a green mark at the base of the body - more expensive than browns. I’ve had both, and while some people tell you the greentails are better, I can’t tell the difference.

When buying shrimp, the best choice is straight off the boat as they are being graded…. Iced down, you can keep these for 3-4 days. When icing shrimp, put the shrimp in a bag and put the ice on top and bottom of the bag. The two worst things you can do to shrimp are allow them to sit/soak in water OR to let them change temperature.

If you are lucky enough to buy in bulk, get them in the freezer ASAP… and freeze them like they are - do NOT rinse, peel or otherwise handle them…. And don’t add water to the container you are freezing them in. I package mine in Zip-Loc quart bags, counting out about 1-½ pounds per package. And I keep them in a chest-type freezer, which prevents freezer-burn associated with frost-free freezers… Since most freezers ARE the frost-free type, double bag. Shrimp will stay quite nice for up to six months…. After that, you’re looking at soups or stews or bait!

When buying shrimp from the supermarket or fishmonger, ask to smell them. They should NOT have a fishy, strong odor….. And be sure you ask if they are ’previously frozen’. If they are, it’s not a good idea to refreeze them, so buy for immediate use. Always ask how fresh they are. Fresh shrimp shrink little, if at all, when cooked.

For preparation, thaw overnight in the refrigerator - then peel and devein up to 4 hours before cooking. HANDLE QUICKLY AND AS LITTLE AS POSSIBLE AND DO NOT CLEAN UNDER RUNNING WATER. Keep them very cold until cook time…. Then rinse quickly and pat dry. That’s the final step in not letting shrimp change temperature! They should be icy cold when they hit the pot.

Use the whole shrimp! As I mentioned, I buy with heads on and I keep a gallon size ZL bag in the freezer for shells and heads. When I get a bag full, I make shrimp stock and then freeze THAT for future recipes. Don’t make a face! Shrimp stock can be your secret ingredient for may recipes…. Try it before discounting it - you won’t be sorry………… Here’s my recipe:

SHRIMP STOCK:

Place a gallon Zip Loc bag of shrimp shells and heads in a large pot. Cover with 3 quarts of water (4 quarts if you have heads)

Add: 2 TBS sea salt, two chopped onions, 6-8 stalks washed celery, including leaves and 5-6 whole peppercorns.

Bring to a boil and reduce to a simmer - cook over lowest heat for about 30 minutes. Remove from heat and let sit another 30 minutes.

Pour thru a fine mesh sieve and discard veggies. Let stock cool and then freeze in 2C portions for later use (I use 16 oz Solo cups with a piece of Stretch and Seal over the top). Stock will have a greenish or golden cast and a divinely rich aroma. Stock made with shrimp heads is stronger than stock made with shells only - that’s why the extra quart of water listed above.

When cooking with the stock, use in lieu of water for cooking rice and pasta (or water it down if you‘re nervous!) Add additional salt to taste.

SHRIMP AND GRITS

2011-02-08T08:48:00.003-05:00

Category:		Meat & Seafood
Style:		Cajun/Creole
Servings:		6-8

Description:
SPICY SHRIMP AND CAJUN HOT SAUSAGE SERVED OVER A PLATE OF CREAMY GRITS..... COULD IT GET ANY BETTER?

(this looks a little complex, 'cause it is)

and if you're gonna do it right, order a 2 lb. bag of white grits - these have to cook about 45-55 minutes and are TO-DIE-FOR:

http://www.atkinsonmilling.com/cart-guru/cart.php?m=search_results&catID=3&shopByPrice=&venID=&search=

recipe calls for 5 CUPS of stock - use shrimp stock if you can, or chicken stock will work

and finally - the Outerbankers add white cheddar cheese to their grits - I don't - there is enough flavor going on with out that for me! And I serve this with sweet cole slaw on the side....and a nice white, dry Pinot or Cab Sav ......... enjoy!

Ingredients:
1 C REAL grits....... the kind you at LEAST have to cook 20 minutes
3 C shrimp stock (see previous posts for recipe)
1 pint (16 oz) HEAVY CREAM (a/k/a/ whipping cream)
1 TBS butter
2 tsp kosher salt
-----------------------------------------
2 TBSP oil - olive, canola - whatever you prefer
2 lb fresh shrimp (21-25 CT or larger) - peeled and deveined and KEPT COLD - see my blog on SHRIMP - A PRIMER
1/2 lb Andouille sausage (or hot Italian or smoked Polish) cut into discs about 1/4" thick
1 medium onion - minced
3-4 cloves garlic - minced
1/4 C all purpose flour
2C shrimp stock
2-3 bay leaves
pinch cayenne powder
2 TBSP Franks Original Hot Sauce
1/2 lemon - juiced
kosher salt
fresh ground black pepper
4 TBSP fresh parsley - chopped
6-8 scallions (green onions) sliced - tops too

Directions:
GET THE GRITS A'COOKIN
put grits in a heavy, 3-qt saucepan..... add about 3" of water and swish with a whisk..... as the grits settle, pour off the 'chaff'....... repeat, draining as much as possible - add shrimp stock and salt and bring to a boil... add 1C heavy cream and bring just to a wee simmer.... reduce heat to lowest temp and cook the grits for time on package.... stir OFTEN, thinning with additional cream as required - do NOT allow this to scorch on the bottom... final product should be the consistency of creamy potatoes - but not runny... when done, remove from heat and add butter... grits can sit 10-15 minutes if necessary
--------------------------------------------------
COOK THE GOOD STUFF - WHEN THE GRITS ARE NEARLY DONE, BEGIN:

put 2 TBSP oil in a large heavy skillet over med high heat - add minced onion and saute for 2 minutes to soften
add sausage pieces and cook until sausage is browned and most of the fat is rendered... add the minced garlic and saute for a minute (do NOT let the garlic brown or it becomes bitter)

add the flour and stir with a wooden spoon to create a nice, brown roux - slowly add the 2C shrimp stock, stirring to avoid lumps - toss in bay leaves - bring to a simmer and stir for 1-2 minutes

add the shrimp and cook another 2-3 minutes until shrimp are cooked through (white inside - no clearish meat visible) DO NOT OVERCOOK!

add cayenne, hot sauce and lemon juice...season with S&P to taste...

serve over bowls of grits... garnish with a sprinkle of parsley and green onions and serve immediately

TURTLE BURGERS

2011-02-08T08:44:00.000-05:00

Category:		Meat & Seafood
Style:		American
Special Consideration:		Kids
Servings:		4 adults or cut in half for 8 kids

Description:
TURTLE BURGERS! WHAT CAN I SAY!!!

Ingredients:
1-1/2 lb ground chuck
1 - 8 ct beef hot dogs
1 lb bacon
1 C grated cheddar cheese
2 tsp salt

Directions:
Combine ground chuck, salt and cheese and blend with hands - divide into 4 equal parts and roll into balls.... mash into patties

cut each hotdog into 3 pieces and stuff into patties (see pictures) - slit each 'leg' twice to make toes - trim tail to a point

'weave' four strips of bacon and shape over top of burgers to form a 'shell' - trim away excess

Place a rack on a RIMMED baking sheet - place 'turtles' on rack and cover with foil - bake at 400* for about 30 minutes until bacon is crispy and burgers are done....... serve with fries and salad

FISH ON THE HALF SHELL

2011-02-08T08:36:00.000-05:00

Category:		Meat & Seafood
Style:		American
Special Consideration:		Quick and Easy
Servings:		6

Description:
Wonderful for ANY type THICK fillet of fish.... grill over hot charcoal fire and serve with a good pilsner (Abita's S.O.S. Charitable Pilsner) S.O.S = save our shores - they will donate $.75/bottle to gulf restoration

Ingredients:
six 7-oz Fillets (Bass, drum, redfish, salmon, etc) - talking THICK fillets....
1/4 tsp Kosher salt PER FILLET
1/4 tsp crushed red chili flakes PER FILLET
1/8 tsp fresh ground pepper PER FILLET
---------------
1/4 C oil TWICE (1/2 C total)
1 TBSP coarse sea salt
---------------
1/2 C chopped Italian parsley (optional)
2 large lemons
cayenne pepper flakes
grill (with lid)

Directions:
FIRST - TAKE PICTURES OF THE FISH! (the only thing that makes a fish grow, is almost catching it!)

*** DO NOT REMOVE THE SCALES FROM THE FISH ***... otherwise - clean and debone fish and rinse; pat dry and place on a baking sheet.... season each side with kosher salt, chili flakes, and pepper - drizzle 1/4 C oil over the fillets and use your finger to distribute the oil and seasonings evenly - set aside to marinate while you get the grill ready

Fire up the grill to a medium-high setting (scrape and wipe grill with an oily paper towel)

Place the fillets on the grill SCALE SIDE DOWN - AND DO NOT MOVE THEM - close the grill lid and cook 7-10 minutes, until the meat is flaky and all translucency is gone - meat will easily flake when tested with a paring knife

Transfer cooked fillets to serving plates and top with equal amounts of coarse sea salt, parsley and a trickle of oil (if fish is dry) - finally, squeeze lemon juice evenly over each fillet and serve immediately! (I prefer fresh dill weed to parsley...)

SHRIMP CREOLE

2011-02-06T15:26:00.001-05:00

Category:		Meat & Seafood
Style:		Cajun/Creole
Special Consideration:		Quick and Easy
Servings:		4-6 generous servings

Description:
A RICH, SPICY COLORFUL DISH, QUICK AND EASY - SERVE OVER MY SECRET RICE (see below)

Serve with a chilled pinot grigio or riesling

SHRIMP:
3-4 lbs shrimp IN THE SHELLS, headed (21-25 count or LARGER or you'll be peeling all day!)
Peel and devein shrimp, rinse and pat dry - keep refrigerated until time to cook them - SAVE THE SHELLS!

INGREDIENTS FOR THE SHRIMP STOCK: (make ahead - keep a supply frozen, too)
Shrimp shells (the more the better)
1 onion - quartered
2-3 ribs of celery plus any leaves
5 C water
5-6 whole peppercorns

Combine shrimp shells and next four ingredients in a large pot and bring to a boil - cover and reduce heat and simmer for 30 minutes - strain and set liquid aside - discard veggies

* * * * * * * * * * *
INGREDIENTS FOR THE CREOLE:
1 large onion - chopped
1 medium bell pepper - chopped
4 ribs celery - sliced on the diagonal
6-8 cloves garlic - minced
2 Tbsp oil
3 Tbsp butter
2 tsp cayenne pepper flakes (more if desired)
1 Tbsp Old Bay Seasoning
1 - 28 oz can diced tomatoes
1/2C water
2 Tbsp chopped fresh parsley (1 Tbps if using dried)
sea salt to taste

* * * * * * * * * * *
GET THE RICE COOKING: (takes about 20 minutes)

2 C long grain long cooking rice (I use Mahatma)
4 C shrimp stock (add water if necessary to make 4 C)
1-1/2 tsp sea salt

Bring stock to a boil and add salt and rice - reduce heat, cover and simmer on lowest temperature for 18 minutes.

* * * * * * * * * * *
COOK THE CREOLE:
Add oil and butter to a large, heavy pot or dutch oven - heat until butter just starts to bubble - add onions, bell pepper and celery and saute 4-5 minutes - add minced garlic and cook an additional minute - add canned tomatoes and water, cayenne pepper, Old Bay and parsley - bring to a gentle boil - reduce heat, cover and simmer about 15 minutes - salt to taste

** this can be done ahead and reheated before adding the shrimp**

Increase the heat and add the shrimp - stir and cook 2-3 minutes until shrimp are no longer grey and clear .......... serve immediately (over rice) DO NOT OVERCOOK SHRIMP!

Great with cornbread and cole slaw

RUM CAKE

2011-02-06T15:16:00.001-05:00

Category:		Desserts
Style:		American
Special Consideration:		Quick and Easy
Servings:		12+

Description:
SO EASY, EVEN A CAVEMAN CAN DO IT! (it ain't pretty but dayum, it's good!)

Ingredients:
CAKE:
One box of DUNCAN HINES CLASSIC YELLOW CAKE MIX (not the butter recipe)
1/2 C dark rum
1/2 C chopped pecans

GLAZE:
1 stick BUTTER
1/4 C water
1 C sugar
1/2 C dark rum

Directions:

CAKE: Pre-heat oven to 350 - grease and flour a Bundt pan. Prepare the POUND CAKE recipe on the side of the box, adding the pecans and SUBSTITUTING 1/2 C rum for 1/2 C water - bake according to package directions... Turn cake out onto a PLATE WITH A RIM and let cool completely in a sealed container.

Before glazing, poke holes in the cake (I use the end of a hand mixer beater to make holes about the size of a pencil)

GLAZE: combine the butter, water and sugar in a large heavy saucepan. Bring to a hard rolling boil over MEDIUM heat, STIRRING CONSTANTLY WITH A WIRE WHISK. Reduce heat and boil for 5 minutes - still STIRRING CONSTANTLY - remove from the heat and SLOWLY add 1/2 C rum (carefully stir because this will bubble up!)

Drizzle the hot glaze over the cake, taking care to pour it into the holes! Use a basting brush to wash the entire cake with glaze - keep spreading the glaze until none puddles in the bottom of the plate. Cake is best if left to 'marinate' over night!

BEEF BUL-KOGI

2011-02-06T15:13:00.000-05:00

Category:		Meat & Seafood
Style:		Korean
Special Consideration:		Quick and Easy
Servings:		4-6

Description:
A stir-fry dish that's great over rice as a main course, or wonderful on a sandwich with lettuce and tomato!

Ingredients:
2 lbs. round steak - thinly sliced (for sandwiches, have butcher make rouladen slices)
3 Tbsp Sugar
3 Tbsp Soy sauce
2 Tsp Sesame oil
2 Tbsp Sherry (optional)
1 Tsp Sesame seeds
1/2 Tsp MSG (Accent) *optional
5-6 Fresh mushrooms - wipe clean with a damp paper towel; sliced
4-5 Green onions with tops - sliced
3-4 Cloves of garlic - finely minced (or 1 Tsp garlic powder)
1/4 Tsp Fresh ground black pepper

Directions:

Combine beef and sugar and let stand at room temperature for 20 minutes
Add remaining ingredients and let stand for 30-45 minutes, tossing occassionally (can marinate in fridge for up to 2 hour)
Stir fry over medium heat until meat is just grey - about 4-5 minutes

Server over rice.......... or as a sandwich on a Kaiser roll

TIP: add a tablespoon of canola oil if needed to stir fry - don't overuse the sesame seed oil - it's very strong!

BAR-B-Q'D SHRIMP

2011-02-06T15:07:00.002-05:00

Category:		Appetizers & Snacks
Servings:		4

Description:
As an appetizer, will leave your guests wanting more! Cook and serve immediately - Best served with a crusty (unflavored) artisan bread cut into chunks (This is MY version of the shrimp appetizer served at Ruth's Chris Steak House)

Ingredients:
16-20 large (15-20 OR 21-25 count) shrimp (4-5 shrimp per serving - do not use SMALLER shrimp!) peel and devein, and keep refrigerated until ready to cook - PAT DRY BEFORE COOKING (never EVER let shrimp sit in water or become warm before cooking)

1 oz. Canola oil
6 green onions/shallots and tops.... thinly sliced (to be cooked)
2 green onions/shallots and tops thinly sliced (uncooked for garnish)
3 oz Dry white wine or Dry Vermouth
4 Tbsp finely chopped fresh garlic (4-6 cloves)
4 Tbsp Lea & Perrins Worcesthershire Sauce
2 tsp Franks Original Hot Sauce or Tabasco
1/2 tsp Cayenne Pepper
1 Tbsp Old Bay Seasoning
1 - 8 oz stick BUTTER (NOT margarine!) cut into 8 slices

Directions:

In a large cast iron skillet, heat oil on high - add shrimp and cook until almost done - max. 3 minutes, turning once.... remove from oil and set aside
Add (6 chopped) green onions to skillet and stir cook for 1 minute
Add white wine and cook over medium heat until reduced by half, stirring constantly, scraping bottom of pan
Add garlic, worcesthershire sauce, Franks, cayene and Old Bay and cook for about a minute - do not allow garlic to brown, as it becomes bitter
Reduce heat to LOW and add butter to the skillet, stirring to speed melting (do not allow butter to brown)
Add shimp back to the pan and cook for an additional minute until shrimp are done, stirring to coat - do NOT overcook!
Place shrimp on a serving plate and ladle pan sauce over the shrimp - garnish with a few of the raw, sliced onions and serve immediately with crusty artisan bread chunks and your favorite white wine!

NEW ENGLAND CLAM CHOWDER

2011-02-06T15:02:00.001-05:00

Category:		Soups & Stews
Style:		American
Servings:		8-12

Description:
WONDERFUL AS A FIRST COURSE OR HEARTY ENOUGH FOR A MEAL.... ENJOY! (BEST SERVED WITH A WHITE WINE... A RIESLING OR A GEWURZTRAMINER - or a Chard, if you must! lol)

Ingredients:
6 strips of bacon - sliced into 1/2" pieces
1 large onion - finely chopped
4 ribs celery - thinly sliced on the diagonal
3 - russet potatoes - peeled and diced
4 - 10 oz cans baby clams (drain, reserve liquid)***
3 - 7 oz bottles clam juice
3 TBSP. corn starch
16 oz HEAVY (WHIPPING) CREAM
1/3 C dry sherry
2-3 tsp red pepper flakes
1 tsp celery seeds
S&P to taste
*** set aside 1/2 C. of liquid

Directions:

In a large heavy pot, cook bacon pieces until nearly done but still soft
add onions and saute 2-3 minutes (SIP WINE)
add celery and saute another 1-2 minutes
add celery seeds and all the clam juice except for 1/2 C and bring to a boil
add diced potatoes and red pepper flakes and cook for 3-4 minutes (until potatoes are nearly cooked)
combine cornstarch and reserved 1/2 C clam juice and add to pot - boil for 2-3 minutes until slightly thickened
add clams and bring JUST to a boil (SIP WINE)
add cream and sherry and bring ALMOST TO A BOIL - DO NOT ALLOW TO BUBBLE
add S&P to taste and serve