Friday, December 18, 2009
Tuesday, December 8, 2009
Monday, December 7, 2009
Thursday, November 26, 2009
Wednesday, November 18, 2009
Thursday, November 5, 2009
Tuesday, November 3, 2009
Friday, October 30, 2009
Monday, October 26, 2009
Creole Barbecued Shrimp
2 lbs head on shrimp, heads and shells removed and set aside
1 ¼ small onion, finely chopped
1 large head garlic, ¾ chopped, ¼ diced
2 sticks butter
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ pint heavy whipping cream
½ 750 ml bottle of chardonnay
1 quartered lemon
(note: use spice amounts at own discretion, these are just approximations)
1 ½ teaspoons cayenne pepper
1 ½ teaspoons thyme
1 ½ tablespoons paprika
1 ½ teaspoons ground mustard
1 ½ tablespoons salt
1 ½ tablespoons pepper
1 ½ teaspoons chili powder
In a large sauce pan on medium heat, sauté 1 small onion and ¾ head of garlic in 1 stick of butter and 2 tablespoons of olive oil. Once tender, add quartered lemon, heads and tails of shrimp, ½ bottle of chardonnay, ½ pint cream, ½ stick butter, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon cayenne, 1 teaspoon thyme, 1 tablespoon paprika, 1 teaspoon ground mustard, 1 tablespoon salt, 1 tablespoon pepper, 1 teaspoon chili powder. Cover and simmer 30 to 45 minutes. Strain contents of pan in to a large bowl. Set broth to the side and discard head, shell, lemons, etc.
In the same large sauce pan, melt ½ stick butter and sauté ¼ chopped onion and ¼ diced head of garlic. Add shrimp and remaining seasoning, ½ teaspoon cayenne, ½ teaspoon thyme, etc. Then, return broth to the pan and cook 1 or 2 minutes, just until the shrimp turn pink, don’t overcook the crustaceans!
Serve in a bowl with French bread and garnish with chives and parsley.
Tuesday, October 20, 2009
For the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch spring form pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides.
Wednesday, October 14, 2009
4 6oz salmon fillets with skin
1 large red onion cut into 8 wedges
5 or 6 small red potatoes, quartered
2/3 cup balsamic vinegar
1 teaspoon sugar
2 teaspoon fresh chopped rosemary
2 teaspoon salt
2 teaspoon pepper
1 tablespoon unsalted butter
About 3 tablespoons of olive oil
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add potatoes seasoned with 1 teaspoon rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Cook potatoes for about 10 to 15 minutes before adding onion. Continue to cook until onions are crisp-tender, about 6 to 8 minutes. Stir in vinegar, sugar, and a little salt, cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Meanwhile, heat 1 tablespoon of olive oil in nonstick skillet over medium heat until hot. Sprinkle salmon with remaining salt, pepper, and rosemary, then cook, skin side up for about 12 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
In the picture, I have the onions and potatoes served on top of the fish. But for a prettier presentation, spoon potatoes and onions with sauce onto plates and top with salmon. Don't forget to remove the skin before serving!
Suggestion: Start cooking salmon after you've begun cooking the potatoes.
1 ¼ cup granulated sugar
½ cup butter, softened
½ cup shortening
2/3 cup unsweetened baking cocoa
2 extra large eggs
2 teaspoons vanilla
½ teaspoon salt
1 ¼ cup all purpose flour
5 fl oz can evaporated milk
1/3 cup dark cocoa (I prefer using dark chocolate cocoa in this icing, but using regular unsweetened cocoa works as well.)
4 Tablespoons butter, melted
1 cup powdered sugar
4 Tablespoons milk
Once mixed, pour into a greased 13x9 inch pan. Bake for 20 to 25 minutes.
Wednesday, October 7, 2009
1 lb ground beef
1 small onion, chopped
6 cloves of garlic, chopped
1/4 cup teriyaki sauce
1/2 cup Worcestershire sauce
1/4 cup ketchup
1/2 tablespoon salt
1/2 tablespoon garlic salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup Italian style bread crumbs
1 cup shredded Parmesan
1/2 tablespoon Italian seasoning or fresh herbs, like rosemary, basil, and oregano, if you have them.
Preheat the oven to 425 degrees F.
Combine all ingredients in a large bowl. Using hands, mix the ingredients well. Then, form into a loaf and place in a large baking pan.
Bake the loaf for about 45 minutes. Enjoy!
Monday, October 5, 2009
Wednesday, September 30, 2009
I don't believe that a pot roast is one of those types of food that necessarily requires a recipe, so I'm not giving one. I'll dwell more on the process.
I finely chop several cloves of garlic and add them to about half a cup of olive oil. Then, I add Italian herbs to that mixture. These herbs consist of rosemary, basil, oregano, and you can use anything else that suits your fancy. I massage the olive oil, herb, and garlic mixture onto the meat. I also salt and pepper the meat (I prefer on using garlic salt). I put about 1/4 cup of olive oil in a stock pot and heat it up nice and hot on a high setting. If a sprinkle of water makes the oil pop, I know it's ready. I sear b about both sides of my meat. Then, I pour about 1/2 a bottle of wine into the pot, bring it to a boil, cover it, set it to low, and let it simmer for 2 to 3 hours.
During this long period of cooking, the metamorphosis takes place. The tough steak turns into meats so tender, your fork breaks it apart like softened butter.
After this initial cooking period, I add vegetables. Chopped potatoes, carrots, green beans, whatever you feel like adding will work. Tomatoes would be nice. There are so many possibilities at this point. You can add more liquid. Beef stock or water, maybe more wine, but be sure to add more seasoning. I like using crushed red pepper flakes because of the nice heat that they add to a dish. If you want to thicken your broth, you can mix a little starch and water, then pour that in. Mixing the starch with liquid before putting it in the pot is not necessary, but it will ensure that it won't clump up.
After I've added what I like, I let everything cook covered on low heat for an hour longer. The vegetables become tender and the flavors marry.
I serve the roast in a bowl over white rice. A dash of Louisiana hot sauce works well as a condiment for this dish.
One thing is certain, everyone who eats this dish will love it and feel the love in it. It's magical!
Tuesday, September 29, 2009
This recipe for cookie cake is positively the best I have found. It has a fantastic flavor (the dough is also one of the tastiest) and a perfect moist and chewy cookie texture. Just don't over bake it!
With this recipe, I only bake it for 20 minutes, then it comes right out of the oven! If it stays in the oven longer than that, it loses it's fabulous texture. You've been warned!
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
Preheat the oven to 375 degrees F. Greased 9x13 inch pan.
In a large bowl, cream butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in chocolate chips. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, about 20 minutes. Cool completely before decorating, if desired. Enjoy!