I PUT A LOT OF STOCK IN STOCK

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! (And you should start this in the early morning so it will have time to cool before bedtime)

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 on simmer 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 even close to 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

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

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 [REVISED 4/8/2019]

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

1/2        lemon sliced into 4-5 pieces

1/2 head garlic - cloves separated and smashed 

3-4     fresh sprigs of thyme

2 T      butter at room temperature

kosher salt

fresh ground pepper

Directions:

Preheat oven to 425°  Line a large shallow baking pan with heavy duty foil and spritz with PAM

Rinse chicken and pat dry inside and outside. Trim off excess fat around the cavity and lay around the edges of the baking pan.  Wash all the pieces of innards in the cavity EXCEPT DISCARD THE LIVER.  Lay these around the edges of the pan.

Add a small rack - the kind you'd cool a cake pan on and spray it with PAM.

Sprinkle cavity with a shake or two of salt and pepper; layer the lemon pieces in the cavity and cover with the garlic and 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 kosher salt on all sides

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

Remove from the oven.  Lift the chicken with grilling forks and gently shake the stuffing onto the baking sheet, draining all the liquid onto the pan as well.  Quickly remove the bird to clean plate and cover with foil; let rest about 15-20 minutes before slicing.  

For a wonderful chicken stock:  (This is the fun part)

After the pan has cooled, place a fine mesh strainer over an 8C bowl.  CAREFULLY pour the pan drippings into the strainer, using a spatula to gently scrape the foil covering clean.  Add about 1C of very hot water to the pan and swish to remove any tasty bits and pieces that remain and pour through the strainer.  Throw the solids in the strainer in the trash.  Add enough water to the liquid to make about 3-1/4 cups of stock.  Stir with a whisk to blend.  Cover and refrigerate overnight. (note: don't add any salt or pepper to this liquid)

The next morning, remove the congealed fat on top of the liquid and discard.  The remaining liquid is an intensely flavored chicken stock you can use for cooking soups, rice, pasta, etc. (divide into 1C portions and freeze in a ZipLoc freezer bag)

Note:  This makes an AMAZING start for chicken soup - my family's favorite.  It's also wonderful to use with an equal part of water for making long-cooking rice.  (not instant or quick rice!)

Also - I always boil whatever's left of the chicken carcass for about 30 minutes and pick the bones of any meat for my soup - lots of good stuff in the nooks and crannies of the bird's skeleton!

SHRIMP STOCK

This is truly worth the effort!

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)
8-10 whole peppercorns

Combine shrimp shells and heads and next five ingredients in a large pot and bring to a boil - cover and reduce heat and simmer for 45 minutes; remove from the heat and let sit another 45 minutes to cool  - strain, discarding veggies - stock will be a greenish/golden color



Freeze in 2C measures and label



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!

Note:  For a more intensely flavored stock, return the strained stock to the pot and simmer for another hour, uncovered, to reduce it a little - then freeze.

GRILLED SHRIMP AND PINEAPPLE

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

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

Serves 6 as an appetizer
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 dry whitewine/dry vermouth and simmer another 15 minutes


Add salt to taste
Can be stored 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....... add 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

I’m fortunate to have access to a relatively inexpensive supply of shrimp, oysters, scallops, crabs and clams…. so...SHE COOKS!

[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 - $7.00/lb heads OFF (When I'm buying a 50 pound box, I get heads OFF, but I get heads ON for another 10-15 pounds because the heads make wonderful shrimp stock - see below) - this size is perfect for QUICK grilling)  Prices are seasonal.

21-25 count: perfect for creoles, soups and chowders and other recipes where they are served OVER something like pasta; can be used for peel and eat as an appetizer/cocktail if it's the only size available

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  

For BAIT, buy the 26-30 shrimp WITH HEADS ON - they are great for fishing. Spread on a tray so they are not touching and freeze over night. Then place in gallon bags and keep frozen.  Since they aren't stuck together, it's easy to pull out 6-8 shrimp for an hour on the pier.... or a quart freezer bag for a couple of handfuls for a day on the water.

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 and is usually the first shrimp the boats bring in. 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 start coming in around the very end of July 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, as that effects their flavor.


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 1-1/4 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 6-9 months.


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 very 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 in COLD water 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 try to buy some 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 many recipes…. Try it before discounting it - you won’t be sorry………… [Also, when you're cooking, if you have part of an onion, or a stalk of leftover celery, or leaves, put that in the freezer with the shells.  It will work fine in the stock.]

Here’s my illustrated recipe for shrimp STOCK:

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

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

Description:

SPICY SHRIMP AND CAJUN HOT SAUSAGE SERVED OVER A PLATE OF CREAMY GRITS..... COULD IT GET ANY BETTER? Serves 4

(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://atkinsonmilling.com/Breakfast_Pack.html
http://atkinsonmilling.com/Stone_Ground_Grits/

Recipe calls for 4 CUPS of stock - use shrimp stock if you can, or chicken stock will work.  Make it a day ahead if possible and refrigerate.  Or make he any time and freeze in 2C portions.  Here's the link to my shrimp stock recipe:  

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

And finally - the Outer Bankers add white cheddar cheese to their grits - I don't - there is enough flavor going on without that for me! And I serve this with cornbread and a sweet cole slaw on the side....and a nice white, dry Pinot or Cab Sav ......... enjoy!

INGREDIENTS:

GRITS:        

1 C              Milk

2 C              Shrimp stock

1 C              Heavy cream

1 C              White grits (NOT instant!)

2 TBSP         Unsalted butter

                    Kosher salt

                    Fresh black pepper

         

SHRIMP:     

2 TBSP         Oil

1 med          White onion – minced

6-8 Cloves    Garlic - minced

1 Pound       Andouille Sausage (cut into 1/4" disks)

1/4  C          All purpose flour

2 C              Shrimp stock

2-3              Bay leaves

2 lb.             Shrimp – large – peeled and deveined

Pinch            Cayenne pepper

1 TBSP         Franks Original hot sauce

1/2              Lemon - Juiced

                   Kosher salt

                   Fresh ground black pepper

2 TBSP         Fresh parsley – chopped

6-8              Green onions - sliced

  

DIRECTIONS: 
Have everything cut up and ready before starting anything.  If cooking cornbread with this (as you should) get that in the oven first.  

Place a 3-quart pot over medium-high heat.  Add the milk, 2C shrimp stock,  and cream. Slowly whisk in the grits - when the grits begin to bubble, turn the heat down to low and simmer, stirring often with a wooden spoon or a wire whisk.  Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.   Add more cream as necessary – grits should have consistency of thin mashed potatoes that will fall out of a spoon in a 'plop' - NOT run out in a stream.  If the grits are ready early, remove from the heat and cover with a lid.

Stir in the butter, and thin it out with a little extra cream if needed. Season with salt and pepper. 

Start the shrimp after the grits are cooking

Place a deep skillet over medium heat and coat with the oil. Add the onion and sauté until tender and clear; add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.  Add garlic and saute for a minute to soften.  Do not let the garlic get brown as it will be bitter.

Sprinkle in the flour and stir with a wooden spoon to create a roux. Gradually add the shrimp stock and continue to stir to avoid lumps.  You want this to be the consistency of gravy, so add stock sparingly.  Toss in the bay leaves.  Add the cayenne pepper, Tabasco and lemon juice.  Season with salt and pepper to taste. Simmer for 2-3 minutes and then remove bay leaves.

At this point, you are about 3 minutes from the shrimp being ready – and the grits should be done.  If not, turn off the gravy and wait for the grits.

Bring the gravy to a simmer and add the shrimp. Poach the shrimp in the gravy for 2 to 3 minutes, until they are firm, opaque and pink, and the gravy is smooth and thick.  Check for seasonings and heat (cayenne) and adjust to taste.    

Spoon the grits into a serving bowl and top with the shrimp mixture.  Garnish with parsley and chopped green onions. 

Serve immediately with hot cornbread and cole slaw.

FISH ON THE HALF SHELL

Wonderful for ANY type THICK fillet of fish.... grill over hot charcoal fire and serve with a good pilsner  or white wine....

Recipe serves 6 - it was in a North Carolina Wildlife magazine (I think!)

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

This recipe makes 4-6 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 HEADS AND SHELLS!  Below is my recipe for shrimp stock - it adds a wonderful layer of flavor to your creole....

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

INGREDIENTS FOR THE CREOLE:
1 large white onion - chopped
1 medium bell pepper - chopped
6 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)
3 Tbsp Old Bay Seasoning
1 - 28 oz can diced tomatoes - drained
1- 15 oz can tomato puree
1/2C shrimp stock or 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 [REVISED]

RUM CAKE
SERVES 16-20
(BEST MADE THE DAY BEFORE SERVING)

FOR THE CAKE:

4              eggs
1/2 C        water
1/3 C        vegetable oil
1/2 C        dark rum
1/2 C        chopped pecans (add another 1/2 cup if desired - I love the pecans in this cake)

One box of DUNCAN HINES CLASSIC YELLOW CAKE MIX (not the butter recipe)

1 small box Jello INSTANT vanilla pudding and pie filling (3.4 oz size)

DIRECTIONS:
FOR THE CAKE: 

Pre-heat oven to 350° - grease and flour a Bundt pan. 

Combine first 4 ingredients and blend with a mixer.  Add cake mix, and pudding mix and beat on medium for about a minute. Fold nuts in by hand and pour into prepared pan.

Bake 50-55 minutes until center tests done.

Turn cake out very carefully, onto a plate and let cool completely in a sealed container so the cake 'sweats'.  (P.S. - this sweating applies to any Bundt cake - makes it more moist)  Slice the cake into 16-20 pieces.

DIRECTIONS: 
FOR THE GLAZE:  (Cake should be completely cooled before making the glaze!!!)

1-1/2 stk             butter

1-1/2 C               sugar

3/8 C                 water

3/4 C                 dark rum

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 AND CAREFULLY add the rum - stirring because this will bubble up with steam!



GLAZING METHOD #1 (my new favorite!!)

Slice the cake completely into 16-20 slices (or more)

Array 4-5 slices in a circle on a platter that has a little rim, overlapping about a fourth of each slice.  Generously drizzle glaze over those slices.  Repeat with another layer of cake slices and drizzle those.  Repeat until all the cake slices have been layered and drizzled.

Seal cake in an airtight (Tupperware, Rubbermaid) container until ready to serve.  Any remaining glaze can be saved and warmed up and used at serving time.

GLAZING METHOD #2

Poke large holes all over the top of the cake – I use the end of an electric mixer beater…. Pour glaze in all the holes and brush glaze over the rest of the cake.  Keep brushing the glaze over the surface until none is left standing in the plate.  

After a day, store leftovers in the fridge

BEEF BUL-KOGI

SERVES:  4-6

DESCRIPTION:

A stir-fry dish (Korean) that's great over rice as a main course, or totally wonderful as 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

1 TBSP.   Oil 

5-6          Fresh mushrooms - wipe clean with a damp paper towel; sliced

1 medium  Onion - sliced and separated into rings

3-4         Cloves of garlic - finely minced (or 1 tsp. garlic powder)

4-5         Green onions with tops - sliced

1/4 tsp.   Fresh ground black pepper

DIRECTIONS:

Combine beef and sugar and let stand at room temperature for 20 minutes, tossing 2-3 times.

Add next 5 ingredients and let stand for 30-45 minutes, tossing occasionally (can marinate in fridge for up to 2 hour)

Heat wok over medium high burner - add 1 TBSP oil  - add mushrooms and SLICED/SEPARATED onions - stir fry over medium heat 1-2 minutes - remove to a large bowl.  

*** Add half of the meat plus about half of the marinade and cook until meat is just grey (about 4-5 minutes) .  Scrape into bowl with veggies; repeat with remaining meat, adding a tiny bit of oil if necessary.  Return meat and veggies to wok

Add minced garlic and green onions; stir-fry for about a minute - DO NOT LET GARLIC BROWN or the green onions get too soft

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

TIP: add a tablespoon of canola oil as needed to stir fry - don't use additional sesame seed oil - it's very strong!

*** By cooking the meat in smaller portions, the meat will 'fry' rather than steam

BAR-B-Q'D SHRIMP

SERVES:  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 - RINSE AND PAT DRY BEFORE COOKING (never EVER let shrimp sit in water or ice, or become warm before cooking - always rinse in cold water and pat dry AT THE LAST MINUTE!)

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 minced fresh garlic (4-6 cloves)

4 TBSP      Lea & Perrins Worcestershire Sauce

1 TBSP        Franks Original Hot Sauce or Tabasco

1/2 tsp.       Cayenne Pepper

2 TBSP      Old Bay Seasoning

1 - 8 oz.     stick BUTTER (NOT margarine!) cut into 8 slices

DIRECTIONS:  Have everything pre-cut and pre-measured, as this goes quickly!

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, Worcestershire sauce, Franks, cayenne 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 shrimp back to the pan and cook for an additional MINUTE until shrimp are done, stirring to coat - do NOT overcook!

Place shrimp in a shallow single serving plate and ladle pan sauce over the shrimp - garnish with a few of the raw, sliced onions and serve immediately.

EXCELLENT with crusty artisan bread chunks and your favorite white wine!