Halloween Devilled Spider Eggs

Halloween Devilled Spider Eggs

spider3 slices bacon (3 oz.)

8 hard-cooked large eggs

1/3 cup mayonnaise

2 tablespoons thinly sliced green onions

1 teaspoon prepared mustard

Salt and pepper

8 large  black olives

 

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.   Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.  Then:  cut pitted black olives in half lengthwise and nestle one half on top of an egg for the body, and then cut the other half crosswise into thin slices to form the creepy legs.

 

 

 

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Raspberry Ginger Mustard Chutney

Raspberry Ginger Mustard Chutney

chutney2 tsp. olive oil

1 small onion, diced

1 bay leaf

1 C. frozen raspberries

1 date, pitted and minced

1 T. rice vinegar

1 T. honey (more or less to taste)

1 tsp. Dijon mustard

1 tsp. tamari sauce (or soy sauce)

1/2 tsp. Chinese five spice powder

1/2 tsp. ground ginger

Generous pinch each salt and pepper

 

Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally.  Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently.  Taste and add more salt, pepper, and honey as desired.  Remove bay leaf before serving.

 

Serve with Garlic-y Mashed Potato Cakes or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.

 

 

 

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Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

soup1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)

2 large tomatoes, peeled, seeded and diced (about 1 1/2 cups)

1 small sweet onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

2 tablespoons olive oil

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

1 pound cooked shrimp, peeled, deveined and coarsely chopped

4 slices Pepperidge Farm® Texas Toast Parmesan

 

Heat the oven to 425°F. Place the asparagus, tomatoes, onion and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes or until the vegetables are tender. Heat the broth in a 4-quart saucepan over high heat to a boil. Add the vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste. Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among 4 serving bowls and top with the toast pieces.

Chicken Françese

Chicken Françese

2 T. extra-virgin olive oil

5 T. unsalted butter

1 1/2lb very thin chicken cutlets

Salt and freshly ground pepper

All-purpose flour, for dredging

4 eggs, beaten until frothy

2 pinches ground nutmeg

1 lemon

1/2 c dry white wine

2 T. capers, coarsely chopped

3 T. fresh flat-leaf parsley leaves, chopped

 

Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 T. of the oil and 2 T. of the butter to the skillet. Season the chicken with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Saute the cutlets for 2-3 minutes on each side, until golden and puffy. Transfer the cooked meat to the warm platter and repeat with the remaining cutlets, using the remaining T. of oil and 2 more T. of the butter. Once all of the meat has been cooked, add the nutmeg, the juice of half the lemon and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir in the capers and parsley and the remaining T. of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets. Serve immediately with crusty bread and greens.

 

 

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ABM Cheese ‘n Onion Bread

ABM Cheese ‘n Onion Bread

1 1/4 C. Milk

2 T. Butter

1 T. Sugar

1 tsp. Salt

1/2 tsp. Garlic powder

1/8 tsp. Paprika

3 1/2 C. Bread flour

1 pkg. Yeast

1 C. Cheddar cheese, shredded

1/3 C. Red onion, minced

 

Measure ingredients into baking pan according to order recommended by your machine.  Select sweet bread setting.

Rabbit braised with artichokes (Lapin braisé aux artichauts)

Rabbit braised with artichokes (Lapin braisé aux artichauts)

1 rabbit (or chicken) cut in serving-sized pieces

flour for dusting with salt and pepper

1/4 c. extra virgin olive oil

6 artichokes

2 1/4″ thick slices of slab bacon, diced

1 small sweet onion, diced

4 cloves garlic, minced

1 carrot, diced

1 lemon

3 small tomatoes, peeled, seeded, and diced

1/2 c. dry white wine

2-4 c. homemade chicken broth

Bouquet garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine

Salt and pepper

1/4 c chopped flat-leaf parsley (optional)

 

Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin (“hay”) and drop them into a bowl of water acidulated with the juice of half a lemon.  Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the rabbit pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove rabbit pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not “crisp”. Add the remaining T of oil and the onion and carrot. Sauté for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the rabbit pieces on top, together with any juice accumulated in the plate.  Pour in enough broth to come halfway up the sides of the rabbit pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The rabbit should be just tender and part readily from the bone. Don’t overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the rabbit pieces once. When done, remove the rabbit pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

 

 

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Brussels Sprouts with Shallots

Brussels Sprouts with Shallots

2 shallots, sliced thin

1 T. olive oil

3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded

1/2 C. water

2 tsp. balsamic vinegar, or to taste

 

In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

 

 

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Asparagus Parmesan with Roasted Chicken

Asparagus Parmesan with Roasted Chicken

1 lb. small to medium asparagus spears, rinsed and trimmed of woody ends

3 T. extra virgin oil

3 T. dry bread crumbs

3 T. grated Parmesan Cheese

3 strips of Prosciutto, separated and chopped

Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.

 

Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes.  Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.

 

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Baked Orzo with Shrimp and Lemon and Oregano

Baked Orzo with Shrimp and Lemon and Oregano

1 (1 pound) package orzo

Zest of 2 lemons

1/4 C. chopped parsley

3 T. olive oil

1 C. chopped onion

2 tsp. minced garlic

2 tsp. dried oregano

1/8 tsp. red chili flakes

1 (14.5 oz.) can diced tomatoes

1/8 tsp. salt

1 pound medium shrimp, peeled and deveined

1 C. crumbled feta cheese

1 ½ C. Tillamook® Shredded Mozzarella Cheese

 

Preheat oven to 400°F. Cook and drain orzo according to package directions, reserving 1½ C. cooking liquid. In small bowl combine zest and parsley, reserving 1 T. for garnish. Heat oil in large skillet over medium high. Add onion and cook until soft. Add garlic, oregano and chili flakes: cook for 2 minutes. Stir in tomatoes and salt and cook for 2 minutes; add shrimp and cook until just pink. In large bowl combine orzo, tomato-shrimp mixture, feta, parsley mixture and reserved liquid. Spread in greased 9 x 13” baking dish and top with mozzarella. Bake 20-25 minutes until bubbly and browned. Garnish with reserved parsley lemon mixture.

Basic Roquefort Dressing

Basic Roquefort Dressing

blue-cheese-21/2 lb. finely crumbled Roquefort cheese

1/2 C. chilled evaporated milk

2 C. mayonnaise

3 T. strained fresh lemon juice

2 T. very finely minced garlic

 

Whisk lemon juice into evaporated milk until thickened.  Stir in remaining ingredients and mix well.  Cover and chill in refrigerator.  Keep for up to 48 hours.

 

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Whole Citrus Margaritas

Whole Citrus Margaritas

Margarita2 navel oranges

1 lemon

1 lime

6 T. Cointreau orange liquor

4 T. Triple Sec

12 T. good quality tequila (preferably 100% agave-reposado)

4 T. superfine sugar

8 C. ice cubes

 

Cut the citrus into three-quarter inch pieces. Push the whole fruit through a juicing machine. The resulting juice will be a mixture of the juice and oils in the peel. Strain the juice into a medium-size mixing bowl. Mix in the Cointreau, Triple Sec, tequila and superfine sugar. This mixture can be made up  to one day in advance of serving and should be kept in the refrigerator until service. Put half of the ice cubes into a large blender then pour the mixture over the ice. Pulse the ice a few times then blend at high speed until it is mixed with the juice. Add the remaining ice cubes then continue to blend until the margarita mixture is smooth and can be poured, about two minutes. Pour into frozen glasses. Salted rim optional!

 

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Asparagus with Prosciutto Chips

Asparagus with Prosciutto Chips

asp3  ounces thinly sliced prosciutto

2  small bunches (about 1 3/4 pounds) asparagus, trimmed

1  tablespoon  extra-virgin olive oil

1/4  teaspoon  kosher salt

1/4  teaspoon  black pepper

 

Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate and let cool.  Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus.

 

 

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Tofu Blackberry Creme Brulee

Tofu Blackberry Creme Brulee

2 C blueberries (and 1/4 c extra for topping)

8 oz Silken tofu

1 tbsp maple syrup

1/2 tsp vanilla extract

1/2 C mixed nuts

1/2 C soft brown sugar

 

In a blender, mix 2 cups blueberries with tofu, syrup, and vanilla. Pour the mixture into four individual bowls. Top with the mixed nuts and a few blueberries. Chill for 1 hour. Heat the brown sugar in a small saucepan and cook until it dissolves. Pour it on top of each bowl and chill for another hour.

 

 

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Grilled Shrimp with Cilanto, Lime and Peanuts

Grilled Shrimp with Cilanto, Lime and Peanuts

griled2 limes

2 teaspoons fish sauce

1/2 teaspoon sugar

1 pound (about 15) jumbo shrimp, shells on

2 teaspoons safflower oil

Coarse salt and freshly ground pepper

1 1/2 cups coarsely chopped fresh cilantro

1/2 cup salted peanuts, coarsely chopped

2 scallions, finely chopped

 

Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.  Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.  Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

Sweet Pickled Cherry Tomatoes

Sweet Pickled Cherry Tomatoes

4 lb Firm Cherry Tomatoes

4 C. Water

2 ea Lemon

3 1/2 lb Sugar

1 ea Fresh Ginger Root, Grated

1 tsp Pickling Salt

 cherry

Use only the juice and grated zest of the 2 lemons. Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal.

 

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Zucchini, Cheddar and Bacon Cakes

Zucchini, Cheddar and Bacon Cakes

4 slices of bacon chopped into small pieces and fried until crisp

1 small zucchini shredded in a box grater

1 C shredded cheese

2-3 scallions, thinly chopped, white and green parts

2 eggs separated

½ C white flour

½ C yellow corn meal

2 T sour cream

dash of cayenne pepper

salt

 

Garnish: Fresh tomato, avocado, sour cream

Oil and Butter for frying

 

In a large mixing bowl, combine all ingredients except the egg whites. You will want to whip those up until soft peaks form and gently fold those into the mixture. Play with the batter until it is the texture of thick pancake batter. Heat up a large flat skillet with both a pad of butter and some olive oil until it is hot. Add a generous dollop of the batter to the hot pan and watch carefully (I lost a few because they burned!) and flatten into discs with a spatula. Be sure to fiddle with the cakes so that they don’t stick to the bottom. Once they get brown on one side flip. Place on a plate with paper towels. Serve warm with fresh tomatoes, avocado and sour cream!

 

 

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Beet Tabbouleh with Lemon, Mint and Feta

Beet Tabbouleh with Lemon, Mint and Feta

Vinaigrette:
3 TBS lemon juice
2 TBS minced shallots
2 tsp honey
salt and pepper to taste
1 TBS olive oil
1 TBS walnut oil

Tabbouleh:
2 cups presoaked bulgur (1:1 bulgur/water soak one hour)
1 cup diced cooked beets (boil beets until tender)
1/3 cup chopped fresh parsley
1/3 cup chopped mint leaves
¼ cup chopped toasted walnuts
¼ cup crumbled feta cheese

Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Add olive and walnut oils and whisk until blended. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette.

Garnish salad with feta cheese.

Spinach and Cheese Strata

Spinach and Cheese Strata

spinachcheese3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk

 

Melt the butter in a medium skillet over medium heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

Spicy Cilantro Garlic Shrimp

Spicy Cilantro Garlic Shrimp

5 tablespoons olive oil
2 tablespoons butter, softened
2/3 cup finely chopped cilantro
Juice of 1 lime
4 tablespoons Worcestershire sauce
4 cloves garlic, minced
cilshrimp1 Habanero pepper, minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound large shrimp, cleaned, peeled, tails on (you could leave the shells on if you prefer)

Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer. Notes: Serve with sliced baguette for soaking up broth or warm tortillas and salsa.

Tube-Shaped Pasta with Wild Mushrooms

Tube-Shaped Pasta with Wild Mushrooms

4 T. olive oil

1 clove garlic, minced

1/2 medium onion, finely chopped

1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces

2 T. fino sherry

1 T. parsley, chopped

1/2 pound tube-shaped pasta (such as rigatoncini or penne)

1 1/2 ounces Parmigiano-reggiano, freshly grated

Salt and pepper

tube

Bring a large pot of water to a boil. Toss in about 3 T. of salt.  Meanwhile, pour 1 T. of the oil into a large skillet over medium heat. Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until the onions are translucent. Remove the vegetables from the skillet and set aside. Pour another T. of olive oil to the now empty skillet, turn the heat to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes.  Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon, dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the heat to medium-low.  While the mushrooms are cooking, start the pasta. Cook according to package instructions, subtracting about a minute off the finished time. When ready, scoop out about a quarter C. of the pasta water and set aside. Drain the pasta and then immediately toss with the mushroom sauce. Add the water if it needs to be more substantial. Sprinkle with Parmesan.

 

 

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Asian Sticky Salmon

Asian Sticky Salmon

compsalmon1 whole side salmon

2 T. each soy sauce, honey and rice wine vinegar

4 T. hoisin sauce

2 star anise

2 tsp. each Thai 7 spice and Thai fish sauce

2 garlic cloves, crushed

Chopped coriander, finely chopped red chile and lime wedges, to serve

 

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight if you have time.

To cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7. Remove the salmon from the marinade and place on a very well-oiled double piece of foil, in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then when sticky and slightly caramelized, transfer to a serving platter and scatter with coriander and chile. Serve this simply delicious salmon recipe with lime wedges on the side.

 

Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

candycorn

1 package (8 oz.) cream cheese

1/2 cup powdered sugar

1/4 cup milk or cream

1 teaspoon vanilla

1 small container (8 oz.) Cool Whip, thawed

orange and yellow food color

candy corn (for garnish)

 

Beat cream cheese in the bowl of an electric mixer until fully smooth.  Slowly add powdered sugar, then milk (or cream).  Add vanilla.  Continue mixing.  Beat about 1 minute on medium to medium-high speed.  Fold cool whip into cream cheese mixture, and stir until fully combined. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange.  Color another third of the mixture yellow.  Leave the remaining third white.  One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice.  Repeat with orange and then white Mousse. Refrigerate 30 minutes (or up to 1 day) before serving.  Garnish with candy corn if desired. Recipe yields 4 moderate servings or 6-8 mini servings.

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

wings2 pounds chicken wings

2 tablespoons olive oil

2 teaspoons brown sugar

2 teaspoon garlic powder

2 teaspoon chili powder

2 teaspoon smoked paprika

1 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

 

 

For the Roasted Red Pepper Cream Sauce

1/3 cup roasted red pepper, chopped

2 ounces goat cheese

2 tablespoons sour cream

1/4 teaspoon salt

 

Preheat oven to 425 degrees F. Line a baking sheet with foil.  To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.  In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.  Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.  Serve wings immediately with dipping sauce.

Preserved Lemon Dressing

Preserved Lemon Dressing

1 preserved lemon

7 T. olive oil

¼ tsp. ground cumin

¼ tsp. coarsely ground pepper

 

Cut lemon in half. Roughly chop one half and place in blender. With a spoon, remove the pulp from the remaining half and add the pulp to the blender. Return the remaining peel to the jar for another use. Add olive oil, cumin and pepper to blender and process until smooth.

 

 

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Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

gumbo1 1/2 lb. of medium shrimp, peeled

1 container of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)

2 quarts of shrimp stock, at room temperature

1 small bottle of clam juice (8 fl oz)

1/2 C. of vegetable oil

1/2 C. of flour

2 large yellow onions, chopped

1 red bell pepper, cored, deseeded, and chopped

2 celery stalks, chopped

1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds

5 large garlic, minced

1 tsp. dried thyme

1 T. of Creole seasoning

1/4 tsp. of California red pepper powder

2 bay leaves

1 1 lb pkg of andouille sausage

parsley, to garnish

scallions, to garnish

 

In an enameled cast iron dutch oven, heat the vegetable oil on high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot.  Carefully add the “holy trinity” of New Orleans cooking (onions, bell pepper, celery) and the garlic, thyme, California pepper powder, and Creole seasoning until the vegetables begin to soften, wilt, and glisten.  Then, add the room temperature shrimp in a steady stream while again, stirring methodically. After incorporating the ingredients, add the bay leaves, sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the crawfish tails (or crab meat pieces) and stir it in the gumbo to warm. Serve the gumbo with chopped parsley and scallions, over a bowl of cooked long-grain white rice.

 

 

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Jalapeno Popper Grilled Cheese Sandwich

Jalapeno Popper Grilled Cheese Sandwich

jala4 Jalapenos (small)

1 T. Cream Cheese

½ T. Ranch Dressing

1-2 T. Chives (chopped)

Sun-dried Tomato (two slices)

Cheese

Butter

Bread

First roast your jalapenos. While the jalapenos are roasting combine the cream cheese, ranch dressing, chives and dehydrated tomato in a bowl, mixing until smooth. Once the jalapenos are done roasting, place them in a Ziploc bag for a few minutes, then peel the skins off, cut them in half and remove the seeds and spines.   On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of. Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown.

Crispy Sauteed Potatoes

Crispy Sauteed Potatoes

1 lb. sm. round red-skinned potatoes

1 T. goose fat (or clarified  butter)

1 plump fresh garlic clove, minced

Sea salt to taste

 

Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. This will eliminate some of the starch and prevent the potatoes from sticking to the pan.  Set aside.  In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately.

 

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Preston Bentley’s Cheese Straws

Preston Bentley’s Cheese Straws

1 C. sifted all-purpose flour

1/2 tsp. salt

1/4 tsp. dry mustard

1/2 tsp. cayenne pepper (or more if you like spicy food)

1/3 C. butter, melted

1 C. shredded sharp cheddar cheese

1 1/2 T. ice water, or, as needed

Celery seeds to sprinkle over top of cheese straws

cheese straws

Pre-heat oven to 350F°. In a medium bowl, sift flour with salt, dry mustard and cayenne pepper. With pastry blender, cut in butter and cheese until mixture resembles coarse crumbs. Add water and stir to blend. Shape into ball. On lightly floured surface, roll out 1/8″ thick wide. Cut into strips about 3″ long and 1/2″ wide with pastry wheel. Sprinkle with celery seeds. Transfer to ungreased baking sheet and bake about 10 to 12 minutes, or until crisp.

 

 

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Chai Raisin Oatmeal

Chai Raisin Oatmeal

3/4 C. of 1 minute oatmeal

1/4 C. of chai instant mix

1/4 C. raisins

2 tsp. of sugar or Splenda

1 1/2 C. of skim milk

 

Combine all ingredients and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.

chairaisin

 

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Ramp and Potato Soup with Saffron, Chives and Tomatoes

Ramp and Potato Soup with Saffron, Chives and Tomatoes

1/2 tsp. saffron threads

2 T. boiling water

2 T. butter

About 4 C. ramps, or 4 bunches, trimmed of the root end and chopped (including leaves)

2 medium sized russet potatoes, peeled and diced

5 C. vegetable broth

2 C. milk

Salt and Pepper to taste

1/4 tsp. Tabasco

1/4 C. snipped chives

Good handful cherry tomatoes, quartered

 

In a small glass, combine the saffron and the boiling water and allow to steep for 10 minutes. In the meantime, melt the butter in a large Dutch oven over medium heat. Add the ramps and sauté until wilted, about 5 minutes. Add the potatoes and cook for 1-2 minutes before adding the stock and the saffron along with its liquid. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. With an immersion blender, purée the soup to your desired consistency. Add the milk and season to taste with salt, pepper and Tabasco. Heat until it is warmed through, then ladle into bowls and serve sprinkled with chives and topped with tomatoes.

 

 

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Asparagus & Cheese Tart

Asparagus & Cheese Tart

1 frozen puff pastry

2 C. Shredded Gruyere Cheese

1 Lb. of Thin to Medium Asparagus

1 T. Olive Oil (a drizzle)

Salt and Pepper to taste

 

Follow the instructions on the package to thaw out pastry sheet. Preheat the oven to 400 degrees. Sprinkle flour down on work surface and roll out the pastry sheet to form a rectangle. (I made mine about 8″ x 16″. This size worked well with the size of asparagus I had). Place the formed dough on a cookie sheet. With a knife score the edge of the rectangle about one inch from each side. This will form your outer crust. With a fork, poke inside the scored crust to allow the outer crust to puff in the oven but keeping the center a flat surface. Pre-cook the dough for 15 minutes. Pull out of oven to assembe the tart ingredients. Wash and prepare the asparagus trimming the ends at least by an inch. Trim it to the proper length to fit within your designed rectangular shape. Place cheese at center of crust and along the rectangular length. Add salt and fresh ground peppercorns. Place each asparagus piece on top of cheese. You will need to alternate between the top and the bottoms of the piece of asparagus to allow the asparagus to better sit on top of the tart. After the tart is assembled, drizzle olive oil on top of the asparagus. Bake for 25 minutes. The tart can be served immediately or is great served room temperature.

 

 

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Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Mexican Grilled Corn

Mexican Grilled Corn

mexican grilled corn4 large ears corn, with husks still attached

1/2 cup mayonnaise

1 1/2 cups crumbled cotija cheese

4 tbsp. minced fresh cilantro

4 tsp. ancho chile powder

Kosher salt and freshly ground black pepper, to taste

1 lime, cut into four wedges

 

Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base; remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle. Repeat with remaining ears. Transfer corn to a large bowl or pot of water and let soak for 30 minutes.  Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes. Remove corn from grill and brush with mayonnaise. Place cheese on a plate and roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, chile powder, and salt and pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Serve with lime wedges.

Pumpkin Pasta with Sausage and Wild Mushrooms

Pumpkin Pasta with Sausage and Wild Mushrooms

2 T. extra-virgin olive oil

1 lb. bulk sweet Italian sausage

1/4 lb. shiitake mushroom caps

2 Portobello mushroom caps, halved and thinly sliced

3 garlic cloves, minced

1 medium yellow onion, chopped

Salt

Fresh ground black pepper

1/2 C. dry white wine

1 C. chicken stock

1 (14  oz. ) can pumpkin puree

1/2 C. cream

2-3 T. thinly sliced fresh sage

1/2 tsp. freshly ground nutmeg

ground cinnamon (a pinch)

3/4-1 lb. penne or cellantani pasta

grated parmigiano-reggiano cheese

1/4 C. finely chopped fresh chives

 

Bring a large pot of water to a boil. Meanwhile, heat a deep skillet over med-high heat; add in olive oil and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan; add in the mushrooms, garlic, and onion to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and veggies; deglaze the pan with the wine. Add in the chicken stock; heat for 1 minute. Stir in the pumpkin; it will be thick; stir in the cream, sage, nutmeg, and cinnamon; adjust seasoning with salt and pepper; reduce heat to low. Add salt and pasta to the boiling water; cook until al dente. Drain the pasta well and add it to the pumpkin mixture; top with cheese and chives.

 

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One-Pan Potatoes and Chicken Rosemary

One-Pan Potatoes and Chicken Rosemary

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.

 

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Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

1 C. pancetta, finely diced (you can use bacon if you want, but make it good bacon)

1/2 medium onion, diced

5 cloves of garlic, smashed

1 small leek, diced

1/4 C. dry white wine

6 C. chicken broth

1 can whole peeled tomatoes, drained and coarsely chopped

1 1/2 C. shitake mushrooms, sliced into 1/8” strips

1 package portobello mushroom ravioli (or any other ravioli that sounds good to you – lobster, pesto or spinach all work)

Finely chopped flat-leaf parsley, to garnish

1/4 C. shaved parmesan, to garnish

Sea salt and freshly ground black pepper, to taste

soupwithmushroomravioli

Heat a large stockpot over medium heat. Add the pancetta and cook for 2-3 minutes, or until the pancetta has started leaving brown bits on the bottom of the pot. Add the onion, garlic and leek and continue to cook over medium heat for another 5 minutes, stirring occasionally. Add the white wine to deglaze the pot – the acid in the wine will let the brown bits on the bottom become unstuck. Scrape them up with a wooden spoon or spatula. Add the chicken broth and bring to a boil. Cover the pot and reduce the heat to a simmer. Let simmer for at least 20 minutes, or up to 4 hours for maximum flavor. Season to taste with salt and pepper. When you are about ready to serve, bring the soup to a boil and add the mushrooms. Cook for 1 minute, then add the ravioli and cook according to the package directions, usually about 3 minutes. Add the tomatoes. To serve, ladle a generous serving of broth and a few ravioli into a bowl and top with a little parsley and parmesan cheese.

 

 

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One-Pan Harvest Supper

One-Pan Harvest Supper

1 1/3 pounds (4 medium) potatoes, sliced 1/3 inch thick
1 pound boned and skinned chicken breasts, cut into 1/2-inch strips
2 T. vegetable oil
1 red apple, cored and cut into 1/3-inch wedges
1/3 cup sliced green onions

1 T. cider vinegar

1 T. honey

1 T. prepared yellow mustard

Salt and pepper, to taste

 

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in 12-inch skillet over high heat toss and brown chicken in oil 3 minutes. Add apple; toss 2 minutes. Add potatoes; toss about 5 minutes until potatoes are lightly browned. In small bowl mix vinegar, honey and mustard. Drizzle over contents of skillet. Add green onions. Toss 2 minutes. Season with salt and pepper.

 

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Salsa Chili Pepper (Molho de Piri Piri)

Salsa Chili Pepper (Molho de Piri Piri)

Piri-piri is the Portuguese name for an extremely hot variety of pepper that traveled to Portugal via Angola. Much of the pepper’s heat comes from the seeds, so use all or part of them, depending upon how hot you want your sauce. Serve this fiery condiment as a marinade or sauce for grilled marinated shrimp (prawns), lobster or chicken.

molho1/2 C. coarsely chopped fresh hot red chili peppers

3 cloves garlic, finely minced

1 tsp. kosher salt

1 C. olive oil

1/4 C. red wine vinegar, optional

 

Combine all of the ingredients in a jar. Cover and let stand in a cool, dark place for at least 1 week or for up to 1 month. Shake well before using.

 

 

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Avocado and Mango Salad with Tequila-Lime Vinaigrette

Avocado and Mango Salad with Tequila-Lime Vinaigrette

avosaladFor the vinaigrette

1/2 teaspoon finely grated lime zest (use a microplane grater)

1/2 teaspoon finely grated orange zest (use a microplane grater)

2 teaspoons lime juice

1 tablespoon Reposado Tequila

1 tablespoon sherry vinegar

3 1/2 tablespoons extra virgin olive oil

1/4 to 1/2 teaspoon Tabasco to taste

1/8 teaspoon sea salt

 

For the tortilla strips

2 tablespoons olive oil

1 large flour tortilla – cut in 1/8” x 2” strips

Large pinch sea salt

 

For the salad

2 bunches arugula – root ends trimmed, rinsed and spun dry

1 firm, ripe avocado – peeled and cut in 1/8” slices

1 large ripe mango – peeled, cheeks cut in 1/8” slices

 

To make the vinaigrette – Place the zests, juice, Tequila, vinegar, oil, Tabasco and salt in a small bowl and whisk until well blended. Set aside. To make the tortilla strips – Heat a large heavy-bottomed skillet over medium-high heat. Add the oil and the tortilla strips. Sauté for 2 to 3 minutes until golden on all sides and crispy, tossing from time to time. Remove from heat, transfer to a plate, sprinkle with salt and cool to room temperature.  Cook’s note: Once cooled, the tortilla strips can be stored in an airtight container for up to 3 days. To serve – Place a few leaves of arugula in the center of each plate. Drizzle with half the vinaigrette. Top with slices of avocado and mangoes, alternating them and slightly overlapping the slices. Drizzle with the balance of the vinaigrette. Garnish with the tortilla strips and serve immediately.

Nutty French Toast

Nutty French Toast

12 slices French bread {about 1-inch thick}

8 eggs

2 C. milk

2 tsp. vanilla

1/2 tsp. cinnamon

3/4 C. butter, softened

1 1/3 C. packed brown sugar

3 T. dark corn syrup

1 C. chopped walnuts

 

Place bread in a greased 13×9-inch baking dish. In a large bowl, beat eggs, milk, vanilla, & cinnamon; pour over bread. Cover & refrigerate overnight. Remove from the fridge 30 minutes  before baking.  Meanwhile, in a mixing bowl, cream butter, brown sugar, & syrup till smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350~f. for 1 hour or till golden brown.

 

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