Best Macaroni & Cheese.

Ruth Reichl had delcared this to be the world's BEST Macaroni & Cheese.....

Macaroni and Cheese

Topping:
¼ stick (two tablespoons) unsalted butter, melted
2 cups panko (Japanese bread crumbs)
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

Mac & Cheese:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon red pepper flakes
2 ¾ cups whole milk
¾ cups heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 ½ teaspoons salt
¼ teaspoon freshly ground black pepper
¾ pound elbow macaroni

Preheat oven to 400 degrees. Butter a 3-quart shallow baking dish.
Stir together butter, panko, and cheese in a bowl until well combined.
Melt butter in a 5-quart heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pot from heat and cover surface of sauce with wax paper to prevent a skin from forming.
Cook macaroni in a 6-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts of water) until al dente. Reserve 1 cup pasta cooking water and drain macaroni.
Stir together macaroni, reserved cooking water, and sauce in a large bowl, then transfer to baking dish (mixture will be loose).
Sprinkle topping evenly over macaroni. Bake until top is golden and bubbling, 25 to 35 minutes.

Smoked Tuna Dip

2 small cans tuna, drained well
1 8oz. package of cream cheese, softened slightly
2 teaspoons liquid smoke
1 teaspoon worcestershire
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
dash (or two) of pepper sauce (like Tabasco or Sriracha)
Juice of half a lime
paprika or smoked paprika

Mix all ingredients until well incorporated. Adjust seasonings to taste. Serve with crackers.

Sprinkle with paprika for decoration.

Energy Bars

These is the recipe our kids begged their Uncle Matt to share with us after they tried his Energy Bars.

1 c. uncooked oats (Matt uses old fashioned oats)
1/2 c. wheat bran
1/2 c. oat bran
1 c. crunchy peanut butter
2 T. Margarine
1/2 c. protein powder
1 c. raisins (Matt prefers only 1/4 cup)
1 c. coconut
1 c. chocolate chips
1 c. light Karo syrup

Here is the original link.

Coconut-Lime Cheesecake.

I ran across a recipe last week on another blog that I enjoy and made it immediately. It was truly delicious, but I want to modify it into a traditional cheesecake form. While I have not tested this version, I believe that it will work very well.

Coconut-Lime Cheesecake

Graham Cracker crust:

1 stick butter, melted
2 1/4 cups graham cracker crumbs
1/4 cup sugar

In a bowl, stir together melted butter, sugar, & graham cracker crumbs. Press the mixture onto the bottom and two-thirds of the way up the sides of a 9" round springform pan. Bake at 350 for 10 minutes. Remove from oven, leaving oven temp at 350.


Filling:

3 (8-ounce) packages softened cream cheese
1/4 cup cornstarch
1 (16-ounce) can cream of coconut
4 tablespoons lime juice
1 TBSP vanilla
2 eggs

In a very large bowl (preferably a stand mixer), put one package of cream cheese and the cornstarch and beat on low until creamy, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time.

Increase the mixer speed to medium and beat in the cream of coconut, vanilla, and eggs. Beat in the lime juice until just completely blended, being careful not to overmix. Pour the batter into the crust.

Wrap the outside of the pan in aluminum foil, to prevent water intrusion into the bottom of the pan. Place the cake into a large shallow pan, and add hot water into the pan until it comes about 1 inch up the side of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 60-75 minutes. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for two hours (walk away from it, and do not move it!) Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least four hours and preferably overnight.

Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 cup heavy cream, whipped
1 1/4 cup toasted coconut
2 teaspoons lime zest

For the frosting, beat the cream cheese and butter until fluffy. Add the powdered sugar and beat until creamy and smooth. Gently fold in the whipped heavy cream and lime zest. Carefully spread frosting over cooled cheesecake. Sprinkle with coconut.

Almond Tart.

The Fresh Market used to have the most amazing "almond creme torte" in their bakery. Sadly, it was discontinued a year or so ago, and it was a dark & depressing day when I went in for my usual indulgence only to find that it was a memory. But, last week Isabelle had a sample of this creation at a school function and came home to report that it tasted just like the one that we both loved. She brought home the recipe, and I was amused to find that I already owned the cookbook that it came from. I would have probably never found the recipe though if she hadn't brought it to my attention. I plan to make this in the very near future.

Almond Tart

3/4 cup melted butter
1 1/2 cups sugar
2 eggs
1 1/2 cups flour
pinch of salt
1 tsp. almond extract
1/2 cup sliced almonds
sugar to taste

Beat melted butter and measured sugar in a bowl until well mixed. Beat in the eggs one at a time. Add the flour, salt, and almond extract and beat well. Pour into a foil-lined 10 or 12 inch cast iron skillet. Sprinkle with almonds and sugar to taste. Bake at 350 for 40 minutes or until light golden brown.

While not part of this recipe, I would consider making an almond cream filling, split the tart, and make a center layer of filling.

Almond Cream

1/4 c Butter

1 c Almond paste

1 c Rich milk or light cream

1/2 c Sugar

1/2 c Toasted almonds, ground

6 Egg yolks

1 ts Vanilla

Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.

Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.

30-Minute Chili.

30-Minute Chili

2 pounds lean ground beef
1/3 cup Chili Seasoning Mix
2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion
2 (8-oz.) cans tomato sauce
1 (16-oz.) can black beans, undrained
1 (15.5-oz.) can small red beans, undrained
1-2 onions, chopped
1-2 bell peppers, chopped

Brown beef in a Dutch oven, then drain well. Return beef to Dutch oven; sprinkle evenly with seasoning mix, and sauté 1 minute over medium-high heat.

Stir in diced tomatoes and remaining ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Chili Seasoning Mix.

Chili Seasoning Mix

3/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons dried minced onion
2 tablespoons seasoned salt
2 tablespoons sugar
2 teaspoons dried minced garlic

Yield: Makes about 1 1/3 cups

Stir together all ingredients. Store seasoning mix in an airtight container up to 4 months at room temperature. Shake or stir well before using.

Rosemary Chicken Salad

from Cooking Light


3 cups chopped cooked chicken (about  3/4 pound)
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayo
1 tsp chopped fresh Rosemary
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper

Coffee Daiquiri

from Carnival Cocktails

1 fl oz Kahlua
1/4 fl oz Dark Creme de Cacao
1/4 fl oz Triple Sec
2 fl ozs cream - half & half

Mix together, pour over ice.

Cajun Shrimp & Grits.

Cajun Shrimp & Grits

2 tablespoons vegetable oil
2 teaspoons minced garlic
½ cup finely julienned country ham
¼ cup diced celery
¼ cup diced onion
¼ cup diced green bell pepper
1 cup chopped tomato
2 tablespoons Paul Prudhomme's Cajun spice mix
¼ cup white wine
1 ½ cups heavy cream
1 ½ pounds large shrimp, peeled and deveined
4 cups hot cooked stone-ground grits
1 bunch scallions, chopped

Heat the oil over medium heat in a large large heavy-bottomed frying pan. Sauté the garlic and ham lightly for 30 seconds. Add the rest of the vegetables, sprinkle in the Cajun spice, stir to combine, and sauté for 2 to 3 minutes.

Add the wine to the pan to deglaze it, scraping up any browned bits on the bottom of the pan. Add the cream and cook until the sauce is reduced and thickened to the desired consistency. If the sauce separates, whisk in more cream to bring it back together. Add the shrimp and simmer them in the sauce for 3 to 4 minutes, or until the shrimp turn pink.

Divide the hot grits between four bowls, spoon the shrimp and sauce over them, sprinkle with scallions, and serve immediately.

Shrimp Newburg.

Shrimp Newburg

3 Tbsp. butter or margarine
1/2 lb. fresh mushrooms, sliced
3 lbs. wild-caught shrimp, cooked, peeled and deveined
2 10-oz. cans mushroom soup
1/2 cup light cream
1/3 cup sherry
2 tsp. dry mustard
4 tbsp. grated parmesan cheese
Salt and pepper to taste

Melt butter in double boiler. Add soup, mustard, salt and pepper. Simmer for 15 minutes. Whip cream. Add mushrooms, shrimp, and sherry to mixture in double boiler and continue to cook over low heat. Add parmesan cheese. Fold in cream. If sauce is too thick, thin with milk. Serve over rice, in pastry shell, or over toast. Serves 8

Shrimp Boiled in Beer.

Alabama Wild Shrimp Boiled in Beer


5 lbs. wild-caught shrimp
2 cans beer
2 whole lemons, cut up
1 piece celery, diced
2 onions, cut up
2 large cooking spoons salt
2 large cooking spoons olive oil
Red pepper to taste
1 bay leaf
enough water to cover shrimp

Bring everything to a boil. Add 5 pounds of headless shrimp. Cover, return to a boil, and boil 5 minutes. Stir, then let stand covered off the heat for 6 more minutes. They should be just right to peel and easily eat.

Alton Brown's Ginger Almonds

Ginger Almonds

Recipe courtesy Alton Brown, 2009

From the Good Eats episode, Live and Let Diet.

Prep Time:

10 min

Inactive Prep Time:

30 min

Cook Time:

27 min

Level:

Easy

Serves:

1 pound or approximately 4 cups

Ingredients

• 1 tablespoon ground ginger
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 teaspoon dark sesame oil
• 1 dried arbol chile, stemmed and broken into small pieces
• 1 pound whole natural almonds
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon Worcestershire sauce

Directions

Heat the oven to 250 degrees F.

Combine the ginger and salt in a large mixing bowl and set aside.

Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.

Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

Alton Brown's Sherried Sardine Toast

Sherried Sardine Toast

Recipe courtesy Alton Brown, 2009
From the Good Eats episode, Live and Let Diet.

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

5 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
• 2 tablespoons finely chopped parsley leaves, divided
• 1 tablespoon sherry vinegar
• 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
• Freshly ground black pepper
• 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
• 1 ripe Hass avocado
• Coarse sea salt

Directions

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

Alton Brown's Buff Smoothie

Buff Smoothie

Recipe courtesy Alton Brown, 2009
From the Good Eats episode, Live and Let Diet.


Ingredients

• 4 ounces plain, low-fat soy milk
• 4 ounces acai, grape, or pomegranate juice
• 4 ounces frozen banana
• 4 ounces frozen strawberries
• 4 ounces frozen blueberries
• 4 ounces frozen peaches

Directions

Combine the soy milk, juice, banana, strawberries, blueberries, and the peaches in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours.

In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately.

Comeback Sauce #2.

Condiment, salad dressing, whatever.......


Comeback Sauce

1 cup Mayonnaise
1/2 cup Ketchup
1/2 cup Chili Sauce
1/2 cup Cottonseed Oil
1/2 cup Yellow Onion, grated
3 tbl Lemon Juice
2 tbl Garlic, minced
1 tbl Paprika
1 tbl Water
1 tbl Worcestershire
1 tsp Pepper
1/2 tsp Dry Mustard
1 tsp Salt

Combine all ingredients in a food processor and mix well.

Corn & Crab Bisque.

Corn & Crab Bisque
from the Purple Parrot Cafe

1/2 tsp Clarified Butter
1/3 cup yellow onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup celery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp thyme
1 1/2 qts Chicken Stock or low sodium chicken broth
1/4 cup white wine 1 Tbl brandy
2 tsp Worcestershire
2 tsp Crescent City Grill Cayenne and Garlic Sauce
3 cups fresh corn kernals, scraped with pulp (or 2 cans whole kernal corn, drained)
1/2 cup margarine
1/2 cup flour
3 cups heavy cream
1 cup Half-n-Half
1 Tbl Crescent City Grill Creole Seasoning
2 lbs jumbo lump Crabmeat, picked of all shell

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon

Cloud Biscuits.

Cloud Biscuits
From James Villas

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup chilled vegetable shortening
2/3 cup whole milk
1 large egg, beaten

Preheat oven to 475. In large mixing bowl, whisk together the two flours, sugar, baking powder, and salt. Add the shortening and cut it in with a pastry cutter or rub with your fingertips until the mixture is mealy. (Or use a food processor.)

In glass measuring cup, whisk together the milk and egg, add to the flour mixture, and stir with a fork just till the dough follows the fork around the bowl. Transfer the dough to a lightly floured work surface and knead gently four to five times.

Roll out the dough about a quarter-inch thick and cut out rounds with a two-inch biscuit cutter (you can use a small juice glass if you don’t have a biscuit cutter). Roll the scraps together and cut out more rounds. Arrange the rounds fairly close together on two baking sheets. Bake in the center of the oven till just golden, 10 to 12 minutes. Serve with butter and honey!

Crab Imperial.

Crab Imperial
from James Villas

1 lb. fresh lump crabmeat, picked over for shells
1 cup homemade or Hellman’s mayonnaise
1 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Salt and freshly ground black pepper to taste
Fine dry bread crumbs
1/4 cup (1/2 stick) butter, melted
Lemon wedges for serving

Preheat oven to 375. Put crabmeat in a large bowl and add mayonnaise, lemon juice, Worcestershire, salt, and pepper. Mix everything gently with your hands, lifting the crabmeat up and down in the air the way a child lifts soapsuds to play with them (this motion separates the mixture in such a way that the crabmeat has the airy texture of a souffle).

Divide equal handfuls of the mixture among four ovenproof seafood shells and sprinkle the top of each with a few bread crumbs. Now drizzle some of the butter over the tops and place the shells on a heavy baking sheet. Bake them up 15 to 20 minutes, till just lightly browned and crusty on top but not at all burned.

Serve with lemon wedges for people to squeeze on top.

Caramel Chewies.

This recipe makes something similar to a "blondie", but taken to a whole other level. The brown sugar magically transforms into pockets of caramel during the cooking process, and the flavor is simply addictive. It takes less than 10 minutes to stir up a batch, and a half-hour of cooking. Let them cool for about an hour for the flavor & texture to properly synthesize. And then watch them disappear. I used an 8.5 X 11 pan so that they would be a little thicker, so the cooking time was about 35 minutes. You do not want to overcook these.


Caramel Chewies
from James Villas

1/2 cup (1 stick) butter, softened
2 cups firmly packed light-brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt
1 cup chopped pecans

Preheat oven to 350. Grease a 9X13 baking pan and set aside.

In large mixing bowl, cream butter and brown sugar together. Add eggs one at a time, beating till well blended. Add vanilla, flour, and salt and beat till well blended. Add one-half cup pecans and stir till blended.

Spread the batter in the pan and sprinkle remaining nuts on top. Bake just till the cake is slightly firm, about 30 minutes, cool a bit, then cut into chewies.