I ran across this recipe on the website for Criolla's, a restaurant in Grayton Beach, Florida, which is about 2, maybe 2.5, hours down the road. Grayton Beach sits in the middle of one of the most beautiful parts of the entire state of Florida, between Destin & Panama City. State Road 30-A runs directly along the beach, passing through places such as Seaside, Watercolor, Rosemary Beach, and, of course, Grayton Beach. You can read all about the places along this stretch of beach and look at lots of photos right here.
Aunt Irma's Banana & Pecan Beignets
3 cups All Purpose Flour
1.5 Tablespoons Baking Powder
6 Tablespoons granulated sugar
1 cup whole milk
2 Tablespoons vanilla extract
6 large eggs
1/2 cup pecans, chopped and roasted
6 bananas
4 cups vegetable oil for frying
2 cups confectioner's sugar
In a medium mixing bowl whick together the flour, baking powder and sugar. Add the milk, vanilla and eggs, and whisk until the batter is smooth. Stir in the pecans. Slice bananas into 3/4 inch slices and dip them into the batter, making certain they are well coated. Heat 4 cups of vegetable oil in a saucepan on medium-high heat until the temperature reaches 350 degrees. Fry the coated bananas until golden brown, remove to paper towels to drain. Dust liberally with confectioner's sugar and enjoy!
Be careful - banana beignets can be very hot! And very addictive!
Wednesday, May 27, 2009
Friday, May 22, 2009
Deviled Crab Bites with Remoulade Sauce
Deviled Crab Bites with Remoulade Sauce
1 pound lump crab meat
2 cups bread crumbs (we make our own from fresh wheat bread)
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp season salt
½ tsp old bay seasoning
½ cup diced bell pepper
½ cup diced celery
½ cup diced onion
4 tsp butter
Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about ½” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 1½ diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.
Remoulade Sauce
12 oz mayonnaise
3 tbsp olive oil
½ tbsp paprika
1 tbsp horseradish
¼ cup diced green onions
½ tbsp hot sauce
1 tsp old bay seasoning
Mix all ingredients well.
1 pound lump crab meat
2 cups bread crumbs (we make our own from fresh wheat bread)
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
½ tsp hot sauce
½ tsp season salt
½ tsp old bay seasoning
½ cup diced bell pepper
½ cup diced celery
½ cup diced onion
4 tsp butter
Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about ½” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 1½ diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.
Remoulade Sauce
12 oz mayonnaise
3 tbsp olive oil
½ tbsp paprika
1 tbsp horseradish
¼ cup diced green onions
½ tbsp hot sauce
1 tsp old bay seasoning
Mix all ingredients well.
Shrimp Enchiladas
Shrimp Enchiladas
1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper (substitute black pepper if necessary)
1 ½ pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping
Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.
Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.
1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
½ teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper (substitute black pepper if necessary)
1 ½ pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping
Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.
Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.
Wednesday, May 13, 2009
Rum Sauce.
Rum Sauce
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum (I use coconut rum.)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
2 tablespoons butter
1 tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 tablespoons white or dark rum (I use coconut rum.)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Monday, May 11, 2009
Butter Fingers.
Over the weekend, I found a treasure in a local antique store. It is a cookbook from 1962 entitled "Fascinating Foods from the Deep South" by Alline P. Van Duzor. She was the food director at the University Club in Tuscaloosa at the time, and the book is a collection of her recipes that were much south after. Tonight, I made this cookie, and it is exquisite. Lorraine assures me that it is the cookie from her youth that a neighbor made, and has been mightily missed over the years. These are somewhat fragile when taking off the cookie sheet, as they want to crumble. As they cool, they get firmer. I paid a whopping $3.95 for the book, and it has been worth much more already!
Butter Fingers
1 cup butter, softened to room temperature
5 TBSP powdered sugar, plus more for rolling
2 cups all-purpose flour
2 cups finely chopped pecans
1 tsp. vanilla
Work butter, sugar, and flour together in a bowl. Add vanilla and nuts. Form into fingers. Bake in slow oven at 300 degrees until brown & crispy, about 45 minutes. Let cool briefly, then roll in powdered sugar and store in airtight container.
Butter Fingers
1 cup butter, softened to room temperature
5 TBSP powdered sugar, plus more for rolling
2 cups all-purpose flour
2 cups finely chopped pecans
1 tsp. vanilla
Work butter, sugar, and flour together in a bowl. Add vanilla and nuts. Form into fingers. Bake in slow oven at 300 degrees until brown & crispy, about 45 minutes. Let cool briefly, then roll in powdered sugar and store in airtight container.
Wednesday, May 6, 2009
Pecan Date Honey Balls
This recipe was feature in The Healthy Alternative, the bi-monthly newspaper from our nearby food co-op, Ever'man.
Preparation time: 10 minutes
1 cup raw pecans, chopped
3/4 cup pitted dates, chopped
1 to 2 tablespoons crystallized ginger
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 tablespoon honey (or agave nectar)
1/3 cup shredded, unsweetened coconut
Put all ingredients in food processor. Pulse until you have an even, mealy texture. With moistened hands, roll the mixture into 1-inch balls. Spread the coconut onto a plate and roll each ball into the coconut to cover each one evenly.
Recipe by Ami Karnosh, PCC Cooksinstructor, March 2009
Friday, May 1, 2009
Ybor City Deviled Crab Croquettes.
In honor of my recent trip to Tampa, I'm posting this famous classic from the Columbia Restaurant. I got it out of the Tampa classic, "The Gasparilla Cookbook." While I didn't get to stop in at the Columbia to dine, I did drive by it. It is on the short list of must-dos the next time I'm in town.
Ybor City Deviled Crab Croquettes
**Croquette Dough**
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
**Crabmeat Filling**
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
**Croquettes**
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying
Directions:
About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Makes 12.
Ybor City Deviled Crab Croquettes
**Croquette Dough**
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
**Crabmeat Filling**
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
**Croquettes**
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying
Directions:
About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours.
After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again. Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place croquettes a few at a time in the hot oil, fry until light brown.
Makes 12.
Thursday, April 30, 2009
The Cookie Jar.
I love cookies. I ran across this site, and knew that it must be shared immediately! It has cookie recipes from all around the world.
Monday, April 27, 2009
Wicker's-style Marinade.
I love Wicker's Marinade & Sauce, but it is not widely available. I ran across the recipe that is said to simulate it. Enjoy.
This vinegar based barbecue sauce works just as well as a mop as it does a table sauce.
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.
This vinegar based barbecue sauce works just as well as a mop as it does a table sauce.
1 1/4 cups cider vinegar
1 teaspoon black pepper
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
4 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon ground cumin
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.
Tuesday, April 7, 2009
Lower Alabama Breakfast Pie.
Lower Alabama Breakfast Pie
presented by Bay Breeze Bed & Breakfast
(The Bay Breeze Guest House is getting more national attention on PBS.)
3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento
Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned - cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen - has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.
We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.
presented by Bay Breeze Bed & Breakfast
(The Bay Breeze Guest House is getting more national attention on PBS.)
3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento
Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned - cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen - has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.
We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.
Friday, April 3, 2009
Chicken Finger Dipping Sauce.
This is the basic version of the sauce that most of the great chicken finger chains use - Zaxby's, Raising Cane's, Guthrie's, Abners, Foosackly's, etc. It is delicious, and so easy to whip up. (And, as of the end of 2011, this recipe has been on my blog for almost three years, and is easily the one that generates the most traffic from search engines.)
Chicken Finger Dipping Sauce
1/2 cup mayonnaise
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper
optional: some places also add 1 tsp paprika
Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir untilblended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!
Chicken Finger Dipping Sauce
1/2 cup mayonnaise
1/4 cup Heinz ketchup
1/2 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
lots of black pepper
optional: some places also add 1 tsp paprika
Mix together the mayo, ketchup and garlic powder blending well. Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir untilblended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!
Wednesday, April 1, 2009
Walnut Butter Cookies.
Walnut Butter Cookies
1 pound of butter, softened
4 cups of all purpose flour
3/4 cup of powdered sugar
2 tsps of vanilla
2 Tbls of water
1/2 tsp of salt
8 to 12oz of chopped walnuts
Extra powdered sugar for dusting.
Pre-heat the oven to 350 degrees
Using a wooden spoon, mix together the butter, flour, powdered sugar, vanilla, water and salt in a large mixing bowl
Mix together until the mixture forms a doughy consistency. If the dough if too sticky to handle just add a little more flour.
Pinch the dough and roll it in long shape about the size of you finger.
Curve into a crescent shape and place on a buttered cookie sheet.
Bake for 12 to 14 minutes.
Let the cookies cool before dusting them with powdered sugar.
Makes approximately 6 dozen cookies.
1 pound of butter, softened
4 cups of all purpose flour
3/4 cup of powdered sugar
2 tsps of vanilla
2 Tbls of water
1/2 tsp of salt
8 to 12oz of chopped walnuts
Extra powdered sugar for dusting.
Pre-heat the oven to 350 degrees
Using a wooden spoon, mix together the butter, flour, powdered sugar, vanilla, water and salt in a large mixing bowl
Mix together until the mixture forms a doughy consistency. If the dough if too sticky to handle just add a little more flour.
Pinch the dough and roll it in long shape about the size of you finger.
Curve into a crescent shape and place on a buttered cookie sheet.
Bake for 12 to 14 minutes.
Let the cookies cool before dusting them with powdered sugar.
Makes approximately 6 dozen cookies.
Chicago-Style Italian Beef Sandwich.
Chicago-Style Italian Beef
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.
Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!
5 pound rump roast
6 cloves of garlic chopped fine
1 tsp dried oregano
1 tsp of dried basil
1 tsp of dried thyme
1 onion slice
1/4 cup of vegetable oil
2 cups of beef broth
1/2 cup of red wine
1/2 cup of water
1 tsp fresh ground black pepper
1 tsp salt
3 red and green bell peppers
Italian Rolls
Mix garlic, oregano, basil, thyme, salt and pepper.
Rub mixture into beef. Massage it thoroughly. Like you're on a date.
Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.
Let marinate in the refrigerator for about 4 hours or overnight.
Heat oven to 350 degrees
Place roast in a roasting pan and pour the marinade over the roast.
Add the remaining broth and water.
Roast with no lid for about 2 to 2 1/2 hours turning once within that time.
Remove roast and let stand till cool. Reserve juice.
Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef.
Place beef in juice.
Cut peppers into slices and saute in oil until done.
Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!
Monday, March 9, 2009
Cock of the Walk Cole Slaw.
Cock of the Walk Cole Slaw
1 head of cabbage chopped (or 2 bags of ready made)
2 grated carrots
3 green onions chopped
1/4 green bell pepper chopped
1 small white onion or 1/2 medium yellow onion chopped
2 1/2 TBSP sugar
1 TBSP black pepper
2 tsp garlic powder
1 TBSP Lawry's Season Salt
1 TBSP white vinegar
2 cups Mayo
Mix all ingredients except Mayo. Add Mayo last. Refrigerate until ready to serve.
1 head of cabbage chopped (or 2 bags of ready made)
2 grated carrots
3 green onions chopped
1/4 green bell pepper chopped
1 small white onion or 1/2 medium yellow onion chopped
2 1/2 TBSP sugar
1 TBSP black pepper
2 tsp garlic powder
1 TBSP Lawry's Season Salt
1 TBSP white vinegar
2 cups Mayo
Mix all ingredients except Mayo. Add Mayo last. Refrigerate until ready to serve.
Spinach Salad.
Spinach Salad
1 bag Spinach
1 can Mandarin oranges in light syrup drained
1/4 - 1/3 cup sliced almonds
Dressing:
1/3 cup sugar
3/4 tsp salt
2 tsp paprika
1/4 tsp yellow mustard
1/4 cup Tarragon Wine Vinegar
1/8 yellow onion chopped
1/2 cup vegetable oil
2 tsp celery seed
Place all ingredients in blender and process. Refrigerate unused portion.
1 bag Spinach
1 can Mandarin oranges in light syrup drained
1/4 - 1/3 cup sliced almonds
Dressing:
1/3 cup sugar
3/4 tsp salt
2 tsp paprika
1/4 tsp yellow mustard
1/4 cup Tarragon Wine Vinegar
1/8 yellow onion chopped
1/2 cup vegetable oil
2 tsp celery seed
Place all ingredients in blender and process. Refrigerate unused portion.
Sunday, March 8, 2009
Fried Stuffed Avocado.
A friend was just in Austin, TX, and reported the phenomenon of the stuffed avocado. I found this recipe online. Trudy's seems to be one of the epicenters of this dish.
Fried Stuffed Avocado
1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or pasilla chili sauce
artichoke heart, if desired
Take the ½ avocado and remove the skin, leaving avocado ½ whole. Use a scoop and remove some of the flesh around the seed hole to allow for more filling. Dust with flour and wrap in plastic and freeze. Dip the avocado in the relleno batter removing excess batter from the hole and deep fry. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened. Fill the hole with the shrimp mixture and pour sauce around rim and serve. Garnish with fresh cilantro.
Relleno Batter
2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Fry in oil at 360°F.
Fried Stuffed Avocado
1/2 avocado
3 shrimp, chopped
1/2 teaspoon fresh pressed garlic
2 tablespoons pico de gallo
10 ounces white wine
3 ounces cream
2 tablespoons manchego cheese
2 ounces salsa or pasilla chili sauce
artichoke heart, if desired
Take the ½ avocado and remove the skin, leaving avocado ½ whole. Use a scoop and remove some of the flesh around the seed hole to allow for more filling. Dust with flour and wrap in plastic and freeze. Dip the avocado in the relleno batter removing excess batter from the hole and deep fry. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened. Fill the hole with the shrimp mixture and pour sauce around rim and serve. Garnish with fresh cilantro.
Relleno Batter
2 eggs, separated
3/4 cup beer, room temperature
2 tablespoons vegetable oil
3/4 cup flour
1 1/2 tablespoons salt
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Fry in oil at 360°F.
San Antonio Chocolate-Cajeta Flan Cake.
San Antonio Chocolate-Cajeta Flan Cake
1 (18.25-ounce) box chocolate or devil's food cake mix, plus ingredients needed to make cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup regular milk or water
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
5 eggs
1 (10.9-ounce) jar cajeta
Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray. Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.
Prepare chocolate cake batter according to package instructions.
Set aside.
Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside. Soften the cajeta in its jar (no lid) in the microwave. Pour into prepared Bundt pan and tip the pan so it runs around the sides. Add the cake batter. Add the flan mixture. It will come nearly up to the brim. It's OK if you have a little flan left over. Now use the prepared aluminum foil to seal the Bundt pan tightly.
Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan. Bake cake for 2 hours. Do not uncover during baking time. After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.
Remove foil seal and invert the cake onto a platter with a good rim. The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.
Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.
Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.
1 (18.25-ounce) box chocolate or devil's food cake mix, plus ingredients needed to make cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup regular milk or water
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
5 eggs
1 (10.9-ounce) jar cajeta
Preheat oven to 350 F. Spray a 12-cup Bundt pan (see note) with nonstick cooking spray. Spray nonstick cooking spray on one side of a piece of aluminum foil large enough to cover the Bundt pan and form a tight seal. Set aside.
Prepare chocolate cake batter according to package instructions.
Set aside.
Prepare the flan by mixing in a blender the canned milks, regular milk or water, cream cheese, vanilla and eggs. Set aside. Soften the cajeta in its jar (no lid) in the microwave. Pour into prepared Bundt pan and tip the pan so it runs around the sides. Add the cake batter. Add the flan mixture. It will come nearly up to the brim. It's OK if you have a little flan left over. Now use the prepared aluminum foil to seal the Bundt pan tightly.
Carefully place the Bundt pan inside a larger baking pan in the oven. (A disposable pan works fine.) Pour hot water in the larger pan to a depth of 2 inches surrounding the Bundt pan. Bake cake for 2 hours. Do not uncover during baking time. After the baking time is up, remove Bundt pan from water and allow to cool for 15 minutes.
Remove foil seal and invert the cake onto a platter with a good rim. The cake will have migrated to the bottom, and the flan will end up on the top; the cajeta will drip down the sides. Makes 12 to 16 servings.
Note: If you don't have a 12-cup Bundt, you may use a 10-cup Bundt and bake the leftover batter in an 8x4-inch loaf pan.
Pour enough batter into the prepared 10-cup pan to come 2 inches from the rim of the pan. Pour remaining cake batter into prepared loaf pan. Pour flan mixture to come up within 1 inch of the prepared Bundt pan. Pour remaining flan mixture in loaf pan. Proceed with recipe, but bake 10-cup pan for 1 hour and 55 minutes, and loaf pan for 1 hour and 15 minutes.
Mexican Corn Stuffing Casserole.
Mexican Corn Stuffing Casserole
5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can diced green chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon ancho chile powder
Preheat oven to 350 F. Grease a 2-quart baking dish.
Bake the crumbled corn bread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted.
Combine remaining ingredients in a large bowl. Add corn bread; toss to evenly combine. Do not overmix. Transfer to prepared baking dish; cover. Bake for 35 to 40 minutes; uncover. Bake an additional 10 minutes or until heated through and top is brown. Makes 8 servings.
Note: If you like a moister stuffing, add up to 1/2 cup chicken broth to mixture before baking.
5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can diced green chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon ancho chile powder
Preheat oven to 350 F. Grease a 2-quart baking dish.
Bake the crumbled corn bread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted.
Combine remaining ingredients in a large bowl. Add corn bread; toss to evenly combine. Do not overmix. Transfer to prepared baking dish; cover. Bake for 35 to 40 minutes; uncover. Bake an additional 10 minutes or until heated through and top is brown. Makes 8 servings.
Note: If you like a moister stuffing, add up to 1/2 cup chicken broth to mixture before baking.
Avocado-Buttermilk Dressing
Avocado-Buttermilk Dressing
2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled
2 green onions, chopped
1/2 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 cups cultured buttermilk
In a food processor, combine all ingredients except the buttermilk. Process till smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until serving. May be prepared up to 1 day ahead. Makes 31/2 cups, or about 14 servings.
Presentation: Wash, dry and quarter a head of iceberg lettuce. Use one quarter per serving. After you've drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.
2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled
2 green onions, chopped
1/2 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 cups cultured buttermilk
In a food processor, combine all ingredients except the buttermilk. Process till smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until serving. May be prepared up to 1 day ahead. Makes 31/2 cups, or about 14 servings.
Presentation: Wash, dry and quarter a head of iceberg lettuce. Use one quarter per serving. After you've drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.
Mexican Coffee.
Mexican Coffee
3/4 cup coffee beans, ground
2 teaspoons ground cinnamon
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Makes 6 cups.
3/4 cup coffee beans, ground
2 teaspoons ground cinnamon
6 cups water
1 cup milk
1/3 cup chocolate syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Place coffee and cinnamon in the filter basket of coffee maker. Add water to coffee maker and brew as directed. In a saucepan, blend milk, chocolate syrup and sugar. Stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Makes 6 cups.
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