Garlic Cheese Grits Casserole
4 cups water
1 cup quick grits
1 tsp salt
5 slices American cheese
1 tsp minced garlic
1 cup milk
2 eggs
Preheat oven to 350 degrees. Cook grits as directed on package. Then stir in the cheese and garlic and let the cheese melt. Separately, combine the milk and eggs, and then stir into the grits mixture. Pour mixture into a baking pan and cook for 40 - 50 minutes or until browned.
Tuesday, September 30, 2008
New Orleans Style Grits and Grillades.
Thomas Hospital hosts a "Cajun Cookoff" each year where the various departments form cooking teams who prepare a Cajun dish. These dishes are then judged, and then sold as a fundraiser for charity. This year's cook-off was a few days ago, and this recipe was requested by many people.
New Orleans Style Grits and Grillades
The term “grillades” comes from the French word for “grill,” but the dish itself is pure New Orleans. It seems to have originated from the farms where pigs were slaughtered and tiny slivers of the pork were then “grilled” in cast iron skillets, seasoned and served to workers throughout the day. It is used for breakfast or supper in all rungs of the social ladder.
3 lbs. pork tenderloin, cut into bite-size cubes or strips
1 cup flour
2 tsp. black pepper
2 tsp. salt
1 cup butter
4 TBSP olive oil
1 cup diced onion
1 cup green pepper, diced
2 cloves garlic, pressed
1 14 oz. can petite diced tomatoes
4 TBSP fresh parsley, snipped
1 tsp. ground thyme
1 cup dry red wine
1 13 oz. can beef broth
2 tsp Luzianne Cajun Seasoning
Put the flour, salt and pepper in a large plastic Ziploc bag. Add the pork, all at once, and shake to coat. Melt the butter in a large, non-stick skillet. Add the oil and heat. Add the meat, half at a time and brown on all sides. Remove from skillet and set aside.
Reduce the heat and add the onion and bell pepper to the same skillet and sauté until tender.
Add the garlic and sauté briefly. Add remaining ingredients and stir well. Return the pork to the skillet and stir. Simmer, uncovered, over a low heat for 1.5 hours, stirring occasionally.
Serve over Southern Cheese Grits Casserole.
New Orleans Style Grits and Grillades
The term “grillades” comes from the French word for “grill,” but the dish itself is pure New Orleans. It seems to have originated from the farms where pigs were slaughtered and tiny slivers of the pork were then “grilled” in cast iron skillets, seasoned and served to workers throughout the day. It is used for breakfast or supper in all rungs of the social ladder.
3 lbs. pork tenderloin, cut into bite-size cubes or strips
1 cup flour
2 tsp. black pepper
2 tsp. salt
1 cup butter
4 TBSP olive oil
1 cup diced onion
1 cup green pepper, diced
2 cloves garlic, pressed
1 14 oz. can petite diced tomatoes
4 TBSP fresh parsley, snipped
1 tsp. ground thyme
1 cup dry red wine
1 13 oz. can beef broth
2 tsp Luzianne Cajun Seasoning
Put the flour, salt and pepper in a large plastic Ziploc bag. Add the pork, all at once, and shake to coat. Melt the butter in a large, non-stick skillet. Add the oil and heat. Add the meat, half at a time and brown on all sides. Remove from skillet and set aside.
Reduce the heat and add the onion and bell pepper to the same skillet and sauté until tender.
Add the garlic and sauté briefly. Add remaining ingredients and stir well. Return the pork to the skillet and stir. Simmer, uncovered, over a low heat for 1.5 hours, stirring occasionally.
Serve over Southern Cheese Grits Casserole.
Thursday, September 25, 2008
Bananas Foster Ice Cream Pastry.
Bananas Foster Ice Cream Pastry
1/2 cup chopped pecans
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed*
Parchment paper
1/4 cup butter
1/2 cup firmly packed brown sugar
1 TBSP orange juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
4 bananas, cut into 1/3-inch-thick slices
Vanilla ice cream
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.
2. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet.
3. Bake at 400° for 10 to 15 minutes or until golden brown and puffed.
4. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.
5. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.
*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.
1/2 cup chopped pecans
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed*
Parchment paper
1/4 cup butter
1/2 cup firmly packed brown sugar
1 TBSP orange juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
4 bananas, cut into 1/3-inch-thick slices
Vanilla ice cream
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.
2. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet.
3. Bake at 400° for 10 to 15 minutes or until golden brown and puffed.
4. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.
5. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.
*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.
Tuesday, September 23, 2008
Onion Pie.
Onion Pie
5 large yellow onions, chopped
salt & pepper to taste
3/4 stick butter
1 package crackers, crushed
10 slices thin bacon
3/4 pound Swiss cheese
3 eggs
1 cup sour cream
paprika
Slice onions, then add salt & pepper, and saute in butter until tender. Cover bottom of casserole dish with cracker crumbs. Broil bacon until crispy. When onions are very tender, place on top of cracker crumbs along with the butter they were sauteed in. Crumble bacon on top. Cover with shredded Swiss. Beat the eggs well, then add sour cream and blend well. Pour over the cheese. Sprinkle top with paprika. Cover dish with foil and bake at 350 for about 35 minutes, or until set.
5 large yellow onions, chopped
salt & pepper to taste
3/4 stick butter
1 package crackers, crushed
10 slices thin bacon
3/4 pound Swiss cheese
3 eggs
1 cup sour cream
paprika
Slice onions, then add salt & pepper, and saute in butter until tender. Cover bottom of casserole dish with cracker crumbs. Broil bacon until crispy. When onions are very tender, place on top of cracker crumbs along with the butter they were sauteed in. Crumble bacon on top. Cover with shredded Swiss. Beat the eggs well, then add sour cream and blend well. Pour over the cheese. Sprinkle top with paprika. Cover dish with foil and bake at 350 for about 35 minutes, or until set.
Tennessee Shrimp & Grits.
This one is from James Villas' masterpiece, The Glory of Southern Cooking. I'm linking to it on another site, because I like the way that it is laid out there.
Tennessee Shrimp & Grits
Tennessee Shrimp & Grits
The Quintessential Southern Fried Chicken.
As I have mentioned before, I have all of James Villas' books. I think that there are currently 15 of them. He is an amazing food writer, and has won numerous awards in the culinary world. As a clean freak, I almost never fry. There is just no way to prevent a huge mess in the kitchen with the flour batter and cooking oil. But my mother always did a very good job frying chicken, and one of these days, I'm going to take my electric skillet, run an extension cord outside, and fry all day long.
The Quintessential Southern Fried Chicken
From Between Bites by James Villas (John Wiley & Sons, Inc. 2002)
1 (3 ½ pound) chicken
3 teaspoons salt
Freshly ground black pepper, to taste
3 cups buttermilk
Juice of ½ a lemon
3 cups (1 ½ pounds) shortening
1 ½ cups flour
¼ cup lard
Method:
Divide chicken into 8 pieces. Rinse under cold water and pat dry with paper towels. Season with 1 teaspoon of salt plus pepper. Combine buttermilk with lemon juice in large bowl. Add chicken to bowl, cover, and refrigerate at least 2 hours, and up to overnight.
Remove chicken from refrigerator and bring to room temperature. Melt shortening in large heavy skillet. Make sure shortening is ½ inch deep, if necessary, add more shortening to pan. Combine flour, remaining salt, and more pepper in heavy brown shopping bag. Remove dark meat pieces of chicken from buttermilk. Let excess buttermilk drain from each piece, before placing it in bag. Shake bag vigorously to coat. Add lard to skillet and when small bubbles appear on surface, reduce heat slightly. Remove chicken pieces from bag one by one, shaking off excess flour, and using tongs, lower gently into hot fat.
Arrange pieces in skillet for even cooking. Reduce heat to medium, and cook 11-17 minutes. Reduce heat slightly, turn with tongs, and fry 11-17 minutes longer. Quickly repeat all steps with white pieces, adjusting heat as needed, frying 2 minutes less than needed for dark pieces.
Drain chicken at least 5 minutes, then transfer to serving platter without reheating. Serve hot, or at room temperature.
The Quintessential Southern Fried Chicken
From Between Bites by James Villas (John Wiley & Sons, Inc. 2002)
1 (3 ½ pound) chicken
3 teaspoons salt
Freshly ground black pepper, to taste
3 cups buttermilk
Juice of ½ a lemon
3 cups (1 ½ pounds) shortening
1 ½ cups flour
¼ cup lard
Method:
Divide chicken into 8 pieces. Rinse under cold water and pat dry with paper towels. Season with 1 teaspoon of salt plus pepper. Combine buttermilk with lemon juice in large bowl. Add chicken to bowl, cover, and refrigerate at least 2 hours, and up to overnight.
Remove chicken from refrigerator and bring to room temperature. Melt shortening in large heavy skillet. Make sure shortening is ½ inch deep, if necessary, add more shortening to pan. Combine flour, remaining salt, and more pepper in heavy brown shopping bag. Remove dark meat pieces of chicken from buttermilk. Let excess buttermilk drain from each piece, before placing it in bag. Shake bag vigorously to coat. Add lard to skillet and when small bubbles appear on surface, reduce heat slightly. Remove chicken pieces from bag one by one, shaking off excess flour, and using tongs, lower gently into hot fat.
Arrange pieces in skillet for even cooking. Reduce heat to medium, and cook 11-17 minutes. Reduce heat slightly, turn with tongs, and fry 11-17 minutes longer. Quickly repeat all steps with white pieces, adjusting heat as needed, frying 2 minutes less than needed for dark pieces.
Drain chicken at least 5 minutes, then transfer to serving platter without reheating. Serve hot, or at room temperature.
Monday, September 22, 2008
Creamy Pasta & Chickpeas
Creamy Pasta & Chickpeas
from Family Circle magazine, Oct.1.08
The carnivores at our house like to add steak or shrimp to this easy meal.
Makes: 6 servings Cook: 18 minutes Prep: 10 minutes
Ingredients
1 pound asparagus, cut into 1-inch pieces
1 red pepper, chopped
1/2 teaspoon each salt and black pepper
8 ounces fiber-enriched penne pasta (such as Barilla Plus)
1 can (15.5 ounces) chickpeas, drained and rinsed
1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
from Family Circle magazine, Oct.1.08
The carnivores at our house like to add steak or shrimp to this easy meal.
Makes: 6 servings Cook: 18 minutes Prep: 10 minutes
Ingredients
1 pound asparagus, cut into 1-inch pieces1 red pepper, chopped
1/2 teaspoon each salt and black pepper
8 ounces fiber-enriched penne pasta (such as Barilla Plus)
1 can (15.5 ounces) chickpeas, drained and rinsed
1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
White Bean Stew & Greens
White Bean Stew & Greens
from Family Circle magazine, Oct.1.08
We had never eaten kale before making this, but we will be having it more often now!
Makes: 4 servings Cook: 17 minutes Prep: 10 minutes
Ingredients
4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, chopped
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
1 teaspoon chopped fresh rosemary
1 cup low-sodium chicken broth
1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
1/8 teaspoon each salt and black pepper
Directions
1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.
2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.
3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.
from Family Circle magazine, Oct.1.08
We had never eaten kale before making this, but we will be having it more often now!
Makes: 4 servings Cook: 17 minutes Prep: 10 minutes
Ingredients
4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, chopped
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
1 teaspoon chopped fresh rosemary
1 cup low-sodium chicken broth
1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
1/8 teaspoon each salt and black pepper
Directions
1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.
2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.
3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.
Shrimp Locksley.
This is a signature sauce by a local caterer. It is fabulous over pasta, grilled veggies, or just about anything.
Shrimp Locksley
Using a large sauté pan or small stock pot heat about ½ cup of olive oil.
Add 2 cups chopped celery, 2 cups diced onions, and 2 cups diced bell peppers.
Add 1 cup melted butter and cook veggies about 3 minutes.
Add 2 cups sliced mushrooms and 2 or 3 lbs. of peeled shrimp.
Add garlic, season salt, pepper, hot sauce, Worcestershire sauce and Cajun seasoning to taste.
Cook until shrimp are done.
Add 2 cups heavy cream and stir often.
Bring to a boil and add a mixture of cornstarch and water to achieve desired thickness.
Shrimp Locksley
Using a large sauté pan or small stock pot heat about ½ cup of olive oil.
Add 2 cups chopped celery, 2 cups diced onions, and 2 cups diced bell peppers.
Add 1 cup melted butter and cook veggies about 3 minutes.
Add 2 cups sliced mushrooms and 2 or 3 lbs. of peeled shrimp.
Add garlic, season salt, pepper, hot sauce, Worcestershire sauce and Cajun seasoning to taste.
Cook until shrimp are done.
Add 2 cups heavy cream and stir often.
Bring to a boil and add a mixture of cornstarch and water to achieve desired thickness.
Sunday, September 21, 2008
Garbanzo Bean Chocolate Cake
Garbanzo Bean Chocolate Cake
*Note: the whole family loved this cake - even the ones who knew what was in it! It is rich, dense, & creamy.
from Peggy's kitchen at Mothering magazine
Ingredients:
1 1/2 cups semisweet chocolate chips (try gluten-free)
1 can of garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Preheat oven to 350°F
Grease and flour one 9-inch round cake pan. Melt the chocolate chips either in a double broiler or in a microwave, being sure to stir every 20 seconds to avoid burning.
Combine the beans and eggs in either a food processor or a blender, and blend until smooth. Add the sugar and baking powder and blend. Finally, add the melted chocolate, and once again, blend until smooth. Pour the batter into the cake pan.
Bake for 40 minutes or until a fork or toothpick inserted into the center of the cake comes out clean. Place cake (still in pan) on a wire rack to cool for 10 to 15 minutes. Invert cake onto a serving plate. Dust with confectioners' sugar just before serving. Berries are an excellent option to add sweetness and color.
*Note: the whole family loved this cake - even the ones who knew what was in it! It is rich, dense, & creamy.
from Peggy's kitchen at Mothering magazine
Ingredients:
1 1/2 cups semisweet chocolate chips (try gluten-free)
1 can of garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Preheat oven to 350°F
Grease and flour one 9-inch round cake pan. Melt the chocolate chips either in a double broiler or in a microwave, being sure to stir every 20 seconds to avoid burning.
Combine the beans and eggs in either a food processor or a blender, and blend until smooth. Add the sugar and baking powder and blend. Finally, add the melted chocolate, and once again, blend until smooth. Pour the batter into the cake pan.
Bake for 40 minutes or until a fork or toothpick inserted into the center of the cake comes out clean. Place cake (still in pan) on a wire rack to cool for 10 to 15 minutes. Invert cake onto a serving plate. Dust with confectioners' sugar just before serving. Berries are an excellent option to add sweetness and color.
Thursday, September 18, 2008
Alton's Tres Leche Cake.
Alton is my food hero, so I hope that no one tires of his recipes showing up here.
I tried to make a Tres Leche cake last year, and it was an abysmal failure. The recipe that I used was from Southern Living, but I just have to believe that I failed to add something somewhere along the way. I mean, it was inedible. But, I saw Alton make this one on Good Eats tonight, so I'll have to use this one and try again sometime.
Tres Leche Cake
Recipe courtesy Alton Brown, 2007
Episode: Milk Made
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
I tried to make a Tres Leche cake last year, and it was an abysmal failure. The recipe that I used was from Southern Living, but I just have to believe that I failed to add something somewhere along the way. I mean, it was inedible. But, I saw Alton make this one on Good Eats tonight, so I'll have to use this one and try again sometime.
Tres Leche Cake
Recipe courtesy Alton Brown, 2007
Episode: Milk Made
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Wednesday, September 17, 2008
Scotty's Chicken Enchiladas.
Our dear friend, Scotty, used to make these before she abandoned meat. They are divine!
Chicken Enchiladas
2 chicken breasts - bite sized pieces
1/2 med onion finely chopped
2 cloves garlic pressed
1/2 cup rice - cook per directions on bag
1/2 bag frozen white shoepeg corn
1 tsp ground cumin
salt and pepper to taste
1 can chopped green chilies
2 cups shredded cheese- 1/2 mozzarella and 1/2 med or sharp cheddar cheese
14-16 corn tortillas ( or flour tortillas)
Saute onion in oil. Add chicken, cumin, garlic, salt, and pepper. Saute until done (be careful not to over cook).Turn heat off. Add corn and cooked rice, and green chilies. In separate pan on high, heat a small amount of oil and heat tortillas one at a time. Flip over several times. Will puff up slightly when nice and hot. Place a spoonful or so of filling and small amount cheese to tortilla, role and place in baking dish. I am able to fit 14-16 in large baking dish. Make sauce and pour over tortillas, add cheese to top. Bake at 350 until bubbly around the edges, about 40 min.
Red Chile Sauce
3 Tbs. flour
4 Tbs. chile powder
1 clove garlic
1/8 tsp oregano
2 1/2 cups warm water
2 Tbs. cooking oil
1 1/2 tsp salt
Brown flour in cooking oil. Blend in chile powder. slowly add water and stir until lumps are gone. Add garlic, salt, and oregano. Simmer on med heat for 15 min, stirring to prevent scorching. If desired, add about 1/2 pound of browned ground beef to the sauce.
Chicken Enchiladas
2 chicken breasts - bite sized pieces
1/2 med onion finely chopped
2 cloves garlic pressed
1/2 cup rice - cook per directions on bag
1/2 bag frozen white shoepeg corn
1 tsp ground cumin
salt and pepper to taste
1 can chopped green chilies
2 cups shredded cheese- 1/2 mozzarella and 1/2 med or sharp cheddar cheese
14-16 corn tortillas ( or flour tortillas)
Saute onion in oil. Add chicken, cumin, garlic, salt, and pepper. Saute until done (be careful not to over cook).Turn heat off. Add corn and cooked rice, and green chilies. In separate pan on high, heat a small amount of oil and heat tortillas one at a time. Flip over several times. Will puff up slightly when nice and hot. Place a spoonful or so of filling and small amount cheese to tortilla, role and place in baking dish. I am able to fit 14-16 in large baking dish. Make sauce and pour over tortillas, add cheese to top. Bake at 350 until bubbly around the edges, about 40 min.
Red Chile Sauce
3 Tbs. flour
4 Tbs. chile powder
1 clove garlic
1/8 tsp oregano
2 1/2 cups warm water
2 Tbs. cooking oil
1 1/2 tsp salt
Brown flour in cooking oil. Blend in chile powder. slowly add water and stir until lumps are gone. Add garlic, salt, and oregano. Simmer on med heat for 15 min, stirring to prevent scorching. If desired, add about 1/2 pound of browned ground beef to the sauce.
Brooklyn Blackout Cake.
Brooklyn Blackout Cake
8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat, or 1 percent fat milk
Custard, recipe follows
Custard:
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.
To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat, or 1 percent fat milk
Custard, recipe follows
Custard:
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.
To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
Spoon Cornbread.
I've had this recipe for ages, but have only made it once. After having a craving for it today, I dug the recipe out and there is a pan currently cooking. This is ridiculously easy, and very good!
Spoon Cornbread
1 box Jiffy cornbread mix
8 oz. Sour cream
2 eggs
1 can cream corn
1 can whole kernel corn, undrained
1 stick butter, melted
Mix together, bake for 45-50 minutes at 375 in 8 by 10 pan.
Spoon Cornbread
1 box Jiffy cornbread mix
8 oz. Sour cream
2 eggs
1 can cream corn
1 can whole kernel corn, undrained
1 stick butter, melted
Mix together, bake for 45-50 minutes at 375 in 8 by 10 pan.
Tuesday, September 16, 2008
Strip Steak with Pepper Cream Sauce.
Strip Steak with Pepper Cream Sauce
Recipe courtesy Alton Brown 2004
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed
Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
Recipe courtesy Alton Brown 2004
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed
Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
Sunday, September 14, 2008
Lemon & Herb Chicken Log.
Lemon & Herb Chicken Log
2 cups finely chopped pecans
1/4 cup butter, melted
1 & 1/2 tsp seasoned salt, divided
1 eight-ounce package cream cheese, softened
2 ounces goat cheese, softened
2 five-ounce cans chicken breast in water, drained
1 cup shredded white cheddar cheese
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chives
2 TBSP minced shallot
2 TBSP Worcestershire sauce
2 TBSP lemon zest
Assorted crackers
Preheat oven to 350. In a large bowl, combine pecans, butter, & 1 tsp seasoned salt. Place on a baking sheet. Bake for 10 minutes. Set aside.
In a medium bowl, combine cream cheese & goat cheese. Beat at medium speed with an electric mixer until creamy. Add chicken, cheese, tarragon, chives, shallot, Worcestershire, zest, & remaining seasoned salt, stirring to combine. Cover, and refrigerate for four hours, or until firm.
Form mixture into 2 eight-inch logs. Coat each log with pecan mixture. Cover, and refrigerate for 2 hours, or until firm. Serve with assorted crackers.
(This can be made a day ahead so that the flavors have time to develop.)
2 cups finely chopped pecans
1/4 cup butter, melted
1 & 1/2 tsp seasoned salt, divided
1 eight-ounce package cream cheese, softened
2 ounces goat cheese, softened
2 five-ounce cans chicken breast in water, drained
1 cup shredded white cheddar cheese
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chives
2 TBSP minced shallot
2 TBSP Worcestershire sauce
2 TBSP lemon zest
Assorted crackers
Preheat oven to 350. In a large bowl, combine pecans, butter, & 1 tsp seasoned salt. Place on a baking sheet. Bake for 10 minutes. Set aside.
In a medium bowl, combine cream cheese & goat cheese. Beat at medium speed with an electric mixer until creamy. Add chicken, cheese, tarragon, chives, shallot, Worcestershire, zest, & remaining seasoned salt, stirring to combine. Cover, and refrigerate for four hours, or until firm.
Form mixture into 2 eight-inch logs. Coat each log with pecan mixture. Cover, and refrigerate for 2 hours, or until firm. Serve with assorted crackers.
(This can be made a day ahead so that the flavors have time to develop.)
Mushroom & Artichoke Cheesecake.
I've never made a savory cheesecake, but this one is going to be sampled soon. I hate mushrooms, but my wife will LOVE it.
Mushroom & Artichoke Cheesecake
1 & 3/4 cups bread crumbs
1 cup grated Parmesan cheese
2 TBSP lemon zest, divided
6 TBSP butter, melted
1 TBSP olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 four ounce packages gourmet blend mushrooms, chopped
1 fourteen ounce can artichoke hearts, drained & chopped
3 eight-ounce packages cream cheese, softened
4 large eggs
1 cup shredded Gouda cheese
2 TBSP fresh lemon juice
1 tsp salt
1 tsp black pepper
Assorted crackers
Preheat oven to 350.
In a medium bowl, combine bread crumbs, Parmesan, & 1 TBSP lemon zest. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, garlic, & mushrooms. Cook, stirring frequently, for 6 to 8 minutes, or until all veggies are tender and all liquid is absorbed. Stir in artichoke hearts. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in Gouda, lemon juice, salt, pepper, & remaining 1 TBSP lemon zest. Stir in veggie mixture. Spoon mixture into prepared crust; bake for 1 hour. Let cool completely. Serve at room temperature with assorted crackers.
(This can be made ahead & frozen. Allow to that to room temp before serving.)
Mushroom & Artichoke Cheesecake
1 & 3/4 cups bread crumbs
1 cup grated Parmesan cheese
2 TBSP lemon zest, divided
6 TBSP butter, melted
1 TBSP olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 four ounce packages gourmet blend mushrooms, chopped
1 fourteen ounce can artichoke hearts, drained & chopped
3 eight-ounce packages cream cheese, softened
4 large eggs
1 cup shredded Gouda cheese
2 TBSP fresh lemon juice
1 tsp salt
1 tsp black pepper
Assorted crackers
Preheat oven to 350.
In a medium bowl, combine bread crumbs, Parmesan, & 1 TBSP lemon zest. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, garlic, & mushrooms. Cook, stirring frequently, for 6 to 8 minutes, or until all veggies are tender and all liquid is absorbed. Stir in artichoke hearts. Set aside.
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in Gouda, lemon juice, salt, pepper, & remaining 1 TBSP lemon zest. Stir in veggie mixture. Spoon mixture into prepared crust; bake for 1 hour. Let cool completely. Serve at room temperature with assorted crackers.
(This can be made ahead & frozen. Allow to that to room temp before serving.)
Fried Okra Salad.
So, I was going through some old issues of Paula Deen's magazine, tearing out the things that I might use sometime. And I came upon this one. It looks quite yummy!
Fried Okra Salad
1.5 pounds breaded frozen okra (or homemade fried okra)
oil for frying
2 large tomatoes, seeded & chopped
1/2 green bell pepper, diced
1 bunch green onions, diced
6 slices bacon, cooked & crumbled
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup distilled white vinegar
Fry okra and drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions, & bacon. In a small saucepan, combine oil, sugar, & vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.
Fried Okra Salad
1.5 pounds breaded frozen okra (or homemade fried okra)
oil for frying
2 large tomatoes, seeded & chopped
1/2 green bell pepper, diced
1 bunch green onions, diced
6 slices bacon, cooked & crumbled
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup distilled white vinegar
Fry okra and drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions, & bacon. In a small saucepan, combine oil, sugar, & vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.
Wednesday, September 3, 2008
Alton's Dry Rub.
While the recipe below uses standard tablespoon & teaspoon measurements, the recipe only requires the use of "parts." Any measuring device will do, as long as you maintain the proper ratio: 8:3:1:1. Eight parts light brown sugar, 3 parts kosher salt, 1 part chili powder, and 1 part of your choosing. Alton uses several ingredients to achieve a 1-part measurement.
Alton's Dry Rub
Dry Rub
Recipe courtesy Alton Brown
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Alton's Dry Rub
Dry Rub
Recipe courtesy Alton Brown
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Alton's Hollandaise.
Hollandaise
Recipe courtesy Alton Brown, 2004
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
Recipe courtesy Alton Brown, 2004
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
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