Skirt Steak with Mustard Sauce
Serves 2
For the marinade:
1 bottle (16-ounce) Newmann’s Own Parmesan and Roasted Garlic Dressing
½ cup Pinot Grigio
1 lime, sliced
1-1/2 pounds skirt steak
For the mustard sauce:
1/2 cup Emeril’s Kicked Up Horseradish Mustard
1 clove garlic, finely minced
2 Tablespoons butter, softened
2 Tablespoons Pinot Grigio
1 teaspoon lime juice (about ½ lime)
1 teaspoon dark brown sugar
½ teaspoon paprika
Make the marinade:
Pour the dressing and ½ cup Pinot Grigio into a large resealable plastic bag. Add the lime slices and the skirt steak. Seal the bag and refrigerate for 12-24 hours.
Remove the steak from the bag and discard the marinade. Heat the grill to medium-high heat.
In a small saucepan on the stove, over medium-high heat, combine the mustard, garlic, butter, 2 Tablespoons Pinot Grigio, teaspoon of lime juice, brown sugar and paprika. Bring to a boil and stir until smooth, approximately 1 minute. Turn heat to low.
Grill the steaks to taste, approximately 5-6 minutes per side for medium. Remove from heat and let them sit for 5 minutes. Slice on the bias, against the grain. Drizzle with the mustard sauce.
2/19/07
Easy Sauteed Scallops with Garlic
Easy Sautéed Scallops with Garlic
Serves 4
2 pounds sea scallops
¼ cup all-purpose flour
½ teaspoon white pepper
½ teaspoon paprika
¼ teaspoon salt
4 Tablespoons olive oil
3 cloves garlic, minced
½ cup fresh parsley, chopped
Wash and dry the scallops. Put flour, pepper, paprika and salt in a large plastic resealable bag. Add the scallops and shake to coat.
Heat the oil in a large sauté pan over medium high heat. Add the garlic and sauté approximately 1 minute. Add the scallops and brown on all sides, about 7 minutes.
Toss the scallops with the parsley just before removing from heat. Serve hot with roasted potatoes or rice.
Serves 4
2 pounds sea scallops
¼ cup all-purpose flour
½ teaspoon white pepper
½ teaspoon paprika
¼ teaspoon salt
4 Tablespoons olive oil
3 cloves garlic, minced
½ cup fresh parsley, chopped
Wash and dry the scallops. Put flour, pepper, paprika and salt in a large plastic resealable bag. Add the scallops and shake to coat.
Heat the oil in a large sauté pan over medium high heat. Add the garlic and sauté approximately 1 minute. Add the scallops and brown on all sides, about 7 minutes.
Toss the scallops with the parsley just before removing from heat. Serve hot with roasted potatoes or rice.
Hot Clam Dip
Hot Clam Dip
½ cup (1 stick) butter
1 medium onion, chopped fine
2 cloves garlic, minced
2 cans (6-ounce) chopped clams, drained
1 sleeve Ritz crackers, crushed
3 Tablespoons parmesan cheese
2 Tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon ground oregano
Preheat the oven to 350 degrees
Heat the butter over medium heat in a sauté pan. Saute the onion and garlic until tender, about 5 minutes.
In a medium bowl combine the clams, crackers, parmesan cheese, lemon juice, pepper, salt and oregano.
Add the onion mixture and toss.
Pour mixture into a 9-1/4 inch square baking dish. Bake for 20 minutes until bubbly. Serve hot with crackers.
½ cup (1 stick) butter
1 medium onion, chopped fine
2 cloves garlic, minced
2 cans (6-ounce) chopped clams, drained
1 sleeve Ritz crackers, crushed
3 Tablespoons parmesan cheese
2 Tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon ground oregano
Preheat the oven to 350 degrees
Heat the butter over medium heat in a sauté pan. Saute the onion and garlic until tender, about 5 minutes.
In a medium bowl combine the clams, crackers, parmesan cheese, lemon juice, pepper, salt and oregano.
Add the onion mixture and toss.
Pour mixture into a 9-1/4 inch square baking dish. Bake for 20 minutes until bubbly. Serve hot with crackers.
2/4/07
Conch Fritters with Dipping Sauce
Conch Fritters with Dipping Sauce
Conch Fritters are very popular in the seafood restaurants here in South Florida and in the Caribbean. Sometimes they’re served with a dipping sauce or cocktail sauce, and sometimes just with lemon or lime wedges. They’re a great appetizer and easy to make. If you can’t find conch, you can also substitute shrimp and they’re just as delicious. The dipping sauce adds some zest to the fritters. You can adjust the heat to your own taste by adding more or less of the hot sauce in the dipping sauce.
Yield: Approximately 36 fritters
1 cup fresh conch meat
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, chopped
1 medium purple onion, chopped
1 rib celery
2 cloves garlic
¾ cup bread crumbs
2 eggs
¼ cup milk
3 Tablespoons lime juice
1 Tablespoon parsley
1 Tablespoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
oil for frying
1 lemon, cut in wedges
For Dipping Sauce:
1 cup mayonnaise
2 Tablespoon hot sauce
Juice of 3 limes
1 Tablespoon ketchup
Put conch, red pepper, yellow pepper, onion, celery and garlic in food processor. Process for approximately 30 seconds, until everything is minced.
Stir in bread crumbs, eggs, milk, lime juice, parsley, hot sauce, salt and pepper.
For dipping sauce, combine mayonnaise, hot sauce and lime juice in a small bowl and set aside.
In a large pot heat oil to 350 degrees. Drop conch mixture by heaping tablespoons into the hot oil. Fry until golden, about 3-4 minutes. Drain on paper towels. Garnish with lemon wedges and serve hot with dipping sauce.
Conch Fritters are very popular in the seafood restaurants here in South Florida and in the Caribbean. Sometimes they’re served with a dipping sauce or cocktail sauce, and sometimes just with lemon or lime wedges. They’re a great appetizer and easy to make. If you can’t find conch, you can also substitute shrimp and they’re just as delicious. The dipping sauce adds some zest to the fritters. You can adjust the heat to your own taste by adding more or less of the hot sauce in the dipping sauce.
Yield: Approximately 36 fritters
1 cup fresh conch meat
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, chopped
1 medium purple onion, chopped
1 rib celery
2 cloves garlic
¾ cup bread crumbs
2 eggs
¼ cup milk
3 Tablespoons lime juice
1 Tablespoon parsley
1 Tablespoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
oil for frying
1 lemon, cut in wedges
For Dipping Sauce:
1 cup mayonnaise
2 Tablespoon hot sauce
Juice of 3 limes
1 Tablespoon ketchup
Put conch, red pepper, yellow pepper, onion, celery and garlic in food processor. Process for approximately 30 seconds, until everything is minced.
Stir in bread crumbs, eggs, milk, lime juice, parsley, hot sauce, salt and pepper.
For dipping sauce, combine mayonnaise, hot sauce and lime juice in a small bowl and set aside.
In a large pot heat oil to 350 degrees. Drop conch mixture by heaping tablespoons into the hot oil. Fry until golden, about 3-4 minutes. Drain on paper towels. Garnish with lemon wedges and serve hot with dipping sauce.
2/1/07
Creamy Potato Salad
Creamy Potato Salad
Serves 8
2 pounds Yukon Gold or round white potatoes
1 teaspoon salt
5 eggs, hard boiled
½ cup celery, minced
½ cup red onion, chopped
5 slices bacon, cooked until crisp
½ cup sour cream
3/4 cup mayonnaise
1 Tablespoon plus 1 teaspoon Dijon mustard
2 Tablespoons white vinegar
1 teaspoon sugar
Salt and pepper to taste
¼ cup green onions finely sliced
1 teaspoon paprika
Put the potatoes in a large pot. Fill with water, enough to cover the potatoes by at least an inch. Add the teaspoon of salt and bring water to a boil. Cook the potatoes in their skins until tender, about 20-25 minutes. Do not overcook. Drain completely and return the potatoes to the pot.
Allow the potatoes to cool 10-15 minutes and then peel and cut into 1-inch cubes.
Peel 3 of the eggs and place in a large bowl. Using a fork, mash the eggs. Add the potatoes, celery and red onion to the bowl.
Crumble 3 of the bacon slices and add to the bowl.
In a small bowl mix the sour cream, mayonnaise, mustard, vinegar and sugar. Pour over the potato mixture and stir gently.
Season with salt and pepper to taste
Slice the remaining 2 eggs and lay the slices over the potato mixture.
Crumble the remaining 2 bacon slices over the potato mixture.
Garnish with green onions and paprika
Cover and refrigerate for at least 2 hours to allow flavors to blend. Serve chilled or at room temperature
1/31/07
Grilled Chicken Empanadas
Grilled Chicken Empanadas
This recipe is best if the chicken is marinated for at least 8 hours prior to grilling it.
Yield: 20 empanadas
4 chicken breast fillets
1 Tablespoon Mrs. Dash Garlic and Herb seasoning
2 teaspoons parsley
2 teaspoons garlic powder
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
3 Tablespoons olive oil
15-20 pitted green olives stuffed with pimientos
1 Tablespoon lemon juice
1 teaspoon parsley
1 teaspoon black pepper
2 Tablespoons olive oil
½ large yellow onion, diced
4 hard boiled eggs, peeled
1 (15-ounce) jar roasted red peppers, drained and diced
1 Tablespoon oregano
1 Tablespoon garlic powder
1 Tablespoon paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 (10-count) packs prepared frozen dough for empanadas, thawed
1 egg white, beaten
Small bowl of warm water
In a large resealable plastic bag, mix the garlic and herb seasoning, parsley, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss to coat. Refrigerate overnight.
With a sharp knife, dice the olives. Mix with the lemon juice, parsley and black pepper. Set aside.
Heat the oil in a sauté pan over medium heat. Saute the onions until soft, about 5 minutes. Add the olives and sauté another 2 minutes. Pour into a large mixing bowl.
Put the eggs in a food processor and process for 10 seconds. Add the eggs to the mixing bowl.
Add the red peppers, oregano, garlic powder, paprika, salt, black pepper and garlic powder to the bowl and mix with a wooden spoon.
Preheat oven to 350 degrees.
Grill the chicken over medium heat until cooked through, about 5-6 minutes on each side.
Cut each chicken breast into quarters. Process in food processor for 30 seconds, until minced. Add chicken to the mixing bowl. Use wooden spoon to combine.
Drop 2 Tablespoons chicken mixture on a dough round. Dip your finger in the warm water and dampen the edge of the dough all the way around. Fold dough in half over the chicken mixture to form a half-moon shape.
Using the tines of a fork, press firmly all the way around the open edges to form a seam. Make sure there are no openings left around the edges of the dough.
Using your fork poke a hole through the top of the empanada. Fill the rest of the dough rounds using the same method.
Place a Silpat on a large baking sheet. Lay the empanadas side by side on the Silpat. Brush the top of each empanada with the egg white.
Bake at 350 degrees for 30 minutes, or until golden brown. Cool on a wire rack for 10 minutes and serve warm with hot sauce or a dish of salsa.
These can be frozen in an airtight container. To reheat, defrost completely and bake for at 350 degrees for 10 minutes or until heated through.
Key Lime Pie
Key Lime Pie
Serves 6
1 box (13.5-ounce) graham cracker crumbs
½ cup sugar
5 Tablespoons butter, melted
8 Tablespoons fresh key lime juice
1 teaspoon grated key lime zest
1 (14-ounce) can sweetened condensed milk
4 egg yolks, beaten
Preheat oven to 350 degrees
Combine graham cracker crumbs, sugar and butter. Press into a 9-inch pie pan.
With an electric mixer, combine key lime juice, key lime zest, milk and eggs. Beat until frothy. Pour filling into pie crust.
Bake for 12-15 minutes, until set. Cool completely on a wire rack and then refrigerate at least 3 hours.
Serves 6
1 box (13.5-ounce) graham cracker crumbs
½ cup sugar
5 Tablespoons butter, melted
8 Tablespoons fresh key lime juice
1 teaspoon grated key lime zest
1 (14-ounce) can sweetened condensed milk
4 egg yolks, beaten
Preheat oven to 350 degrees
Combine graham cracker crumbs, sugar and butter. Press into a 9-inch pie pan.
With an electric mixer, combine key lime juice, key lime zest, milk and eggs. Beat until frothy. Pour filling into pie crust.
Bake for 12-15 minutes, until set. Cool completely on a wire rack and then refrigerate at least 3 hours.
1/28/07
Traditional New Orleans Beignets
Traditional New Orleans Beignets
Beignets are a New Orleans staple and if you’ve never tried one of these hot doughnuts, you’re truly missing out. Beignets are the New Orleans version of a French fritter. They’re served hot, usually 3 or 4 per serving, and they’re topped with lots of powdered sugar. Café du Monde is probably the most famous place in the city to buy these but there are plenty of other quaint little places to try them. Beignets are traditionally enjoyed with a good cup of hickory coffee or café au lait.
Yield: approximately 2 dozen
1 cup warm water
1 package active dry yeast
1/4 cup sugar
1 large egg, beaten
1/2 cup evaporated milk
1 teaspoon salt
3-1/2 cups all-purpose flour
3 Tablespoons butter, softened
Vegetable oil for deep frying
Confectioner’s sugar
Dissolve yeast in warm water. Let stand for 10 minutes. Add sugar, egg, milk and salt. Whisk until combined. Gradually stir in 2 cups of flour and stir until smooth.
Stir in butter and slowly add the rest of the flour, ¼ cup at a time. Mix by hand until butter is completely incorporated. Cover and refrigerate at least 4 hours.
Place dough on a floured cutting board, punch down and roll out to 1/8 inch thick.
Using a pizza cutter, cut into rectangles, approximately 2 x 3 inches.
Heat the oil in a large pot to 360 degrees.
Gently drop the dough in, a few at a time, and fry until they puff up and are golden brown, about 2 minutes
Drain on paper towel and top with plenty of Confectioner’s sugar. Serve hot with a cup of hickory coffee or café au lait
Beignets are a New Orleans staple and if you’ve never tried one of these hot doughnuts, you’re truly missing out. Beignets are the New Orleans version of a French fritter. They’re served hot, usually 3 or 4 per serving, and they’re topped with lots of powdered sugar. Café du Monde is probably the most famous place in the city to buy these but there are plenty of other quaint little places to try them. Beignets are traditionally enjoyed with a good cup of hickory coffee or café au lait.
Yield: approximately 2 dozen
1 cup warm water
1 package active dry yeast
1/4 cup sugar
1 large egg, beaten
1/2 cup evaporated milk
1 teaspoon salt
3-1/2 cups all-purpose flour
3 Tablespoons butter, softened
Vegetable oil for deep frying
Confectioner’s sugar
Dissolve yeast in warm water. Let stand for 10 minutes. Add sugar, egg, milk and salt. Whisk until combined. Gradually stir in 2 cups of flour and stir until smooth.
Stir in butter and slowly add the rest of the flour, ¼ cup at a time. Mix by hand until butter is completely incorporated. Cover and refrigerate at least 4 hours.
Place dough on a floured cutting board, punch down and roll out to 1/8 inch thick.
Using a pizza cutter, cut into rectangles, approximately 2 x 3 inches.
Heat the oil in a large pot to 360 degrees.
Gently drop the dough in, a few at a time, and fry until they puff up and are golden brown, about 2 minutes
Drain on paper towel and top with plenty of Confectioner’s sugar. Serve hot with a cup of hickory coffee or café au lait
Citrus Shrimp
Citrus Shrimp
Serves 4
2 Tablespoons olive oil
3 Tablespoons unsalted butter
1 medium onion, chopped
½ cup yellow bell pepper, chopped
½ cup red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1(16-ounce) bag frozen green peas
¼ cup orange juice
¼ cup dry white wine
1-1/2 pounds large (16-20 count) shrimp, peeled and deveined
Juice of one lime
1(16-ounce) bag frozen green peas
4 cups white rice, cooked
1 lime, cut in wedges
Put oil and butter in a large sauté pan on medium-high heat. When oil is hot add onion, yellow and red peppers, pepper flakes and garlic. Saute until the vegetables are soft but not browned, about 4 minutes.
Add peas, orange juice and wine to the pan. Bring to a boil, and cook for 1 minute.
Add the shrimp and lime juice to the pan. Stir to combine. Cook 3-5 minutes until shrimp just turn pink.
Spoon shrimp over rice and garnish with lime wedges
Serves 4
2 Tablespoons olive oil
3 Tablespoons unsalted butter
1 medium onion, chopped
½ cup yellow bell pepper, chopped
½ cup red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1(16-ounce) bag frozen green peas
¼ cup orange juice
¼ cup dry white wine
1-1/2 pounds large (16-20 count) shrimp, peeled and deveined
Juice of one lime
1(16-ounce) bag frozen green peas
4 cups white rice, cooked
1 lime, cut in wedges
Put oil and butter in a large sauté pan on medium-high heat. When oil is hot add onion, yellow and red peppers, pepper flakes and garlic. Saute until the vegetables are soft but not browned, about 4 minutes.
Add peas, orange juice and wine to the pan. Bring to a boil, and cook for 1 minute.
Add the shrimp and lime juice to the pan. Stir to combine. Cook 3-5 minutes until shrimp just turn pink.
Spoon shrimp over rice and garnish with lime wedges
Thai Red Chicken Curry
Thai Red Curry Chicken
Serves 2
¼ cup corn starch
¼ teaspoon paprika
¼ teaspoon black pepper
2 large chicken breast fillets, cut in 1-inch pieces
¼ cup vegetable oil
1 (13.5-ounce) can coconut milk
2 Tablespoons red curry paste
3 Tablespoons water
1 Tablespoon fish sauce
3 Tablespoons dark brown sugar
½ cup frozen green peas
½ cup chopped fresh carrots
1/3 cup water
6 fresh basil leaves, stems attached
1 Tablespoon chopped fresh cilantro leaves
4 cups Jasmine rice, cooked according to package directions
In a medium bowl mix corn starch, paprika and black pepper. Toss chicken pieces in mixture to coat.
Add oil to a large sauté pan. Swirl oil to coat the bottom of the pan and heat over medium heat. Sauté chicken about 5 minutes, stirring occasionally so chicken does not stick to pan.
Using a slotted spoon remove chicken and drain on paper towel. Discard oil and wipe out pan.
Return pan to heat. Add coconut milk. Add the 3 Tablespoons of water to the can, mix to remove any remaining coconut milk, and add the water to the pan. Stir in red curry paste. Simmer for 4 minutes.
Add fish sauce, brown sugar, peas, carrots and remaining 1/3 cup water. Stir and let simmer for 8-10 minutes.
Return chicken pieces to the pan. Cook for 5 minutes.
Divide rice and place in the middle of two serving plates. Spoon chicken mixture over rice. Garnish with basil and chopped cilantro.
1/26/07
Easy Ice Cream Pie
Easy Ice Cream Pie
This pie can be made with any combination of ice cream and sorbet flavors you like, or two different ice cream flavors. Sometimes I swirl some dulce de leche (caramel) through the pie, or some broken Reese’s Peanut Butter Cups. You can use your imagination!
Serves 8
1 prepared (8-inch) Oreo Cookie pie crust
1 pint vanilla ice cream, slightly softened
1 pint raspberry sorbet, slightly softened
2 Hershey milk chocolate bars, frozen
Scoop the ice cream into the pie crust. Scoop the sorbet into the pie crust. Use a fork to swirl the sorbet throughout the ice cream.
Put the Hershey bars in a resealable plastic bag and crack into pieces using a mallet or the bottom of a heavy pot.
Sprinkle the chocolate pieces on top of the pie. Cover tightly and freeze for at least two hours or until firm.
Remove from freezer and let it sit at room temperature for 10-15 minutes before serving.
This pie can be made with any combination of ice cream and sorbet flavors you like, or two different ice cream flavors. Sometimes I swirl some dulce de leche (caramel) through the pie, or some broken Reese’s Peanut Butter Cups. You can use your imagination!
Serves 8
1 prepared (8-inch) Oreo Cookie pie crust
1 pint vanilla ice cream, slightly softened
1 pint raspberry sorbet, slightly softened
2 Hershey milk chocolate bars, frozen
Scoop the ice cream into the pie crust. Scoop the sorbet into the pie crust. Use a fork to swirl the sorbet throughout the ice cream.
Put the Hershey bars in a resealable plastic bag and crack into pieces using a mallet or the bottom of a heavy pot.
Sprinkle the chocolate pieces on top of the pie. Cover tightly and freeze for at least two hours or until firm.
Remove from freezer and let it sit at room temperature for 10-15 minutes before serving.
1/25/07
Pico de Gallo
Pico de Gallo
Yield: Approximately 4 cups
7 plum tomatoes, seeded and diced
1 cup Vidalia onion, chopped
½ cup freshly chopped cilantro
2 jalapeno peppers, seeded and finely chopped
1 lime
Combine tomatoes, onion, cilantro and jalapenos in a medium size bowl.
Squeeze the lime over the mixture and stir gently. Season with salt to taste.
Cover tightly and refrigerate for at least one hour.
Serve with homemade tortilla chips (see recipe below)
Baked Tortilla Chips
Baked Tortilla Chips
Yield: 96 chips
1 (12-count) pack of flour or corn tortillas
Corn oil
Salt
Paprika
Cumin
Preheat oven to 400 degrees
Brush both sides of tortillas with oil. With a pizza cutter, cut stack of tortillas into 8 wedges.
Place the wedges on a large greased baking sheet in a single layer.
Sprinkle with salt, paprika and cumin.
Bake until golden brown and crispy, about 13 minutes, turning the wedges over halfway through the cooking time.
Serve with pico de gallo or your favorite cheese dip.
Yield: 96 chips
1 (12-count) pack of flour or corn tortillas
Corn oil
Salt
Paprika
Cumin
Preheat oven to 400 degrees
Brush both sides of tortillas with oil. With a pizza cutter, cut stack of tortillas into 8 wedges.
Place the wedges on a large greased baking sheet in a single layer.
Sprinkle with salt, paprika and cumin.
Bake until golden brown and crispy, about 13 minutes, turning the wedges over halfway through the cooking time.
Serve with pico de gallo or your favorite cheese dip.
1/24/07
Shrimp Stew
Shrimp Stew
Serves 4
2 Tablespoons olive oil
4 green onions, cut in ½ inch pieces
3 cloves garlic, minced
1 large carrot, peeled and sliced into ½ inch thick slices
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 Tbsp hot sauce
1 (14-ounce) can vegetable broth
1/2 cup diced onion
2 potatoes, peeled and cut into 1 inch pieces
1 cup frozen green peas
1 teaspoon salt
1-1/2 cups (2-14 ounce cans) chopped tomatoes with juice
1 cup white wine
1-1/2 pounds large shrimp, shelled and deveined, tails removed
2 Tablespoons fresh cilantro, chopped
4 cups hot, cooked rice
In a large pot, heat oil over medium heat. Add green onions and garlic. Sauté until soft but do not brown.
Add potatoes and vegetable broth and cook for 7 minutes.
Add hot sauce, carrot, peas, cayenne pepper, cinnamon, and salt. Mix and cook 4-5 minutes.
Add tomatoes and wine. Bring to a boil. Cover and lower heat to medium-low. Cook for 10 minutes or until potatoes and vegetables are fork tender.
Add shrimp and cook for 5 minutes or until shrimp are opaque. Do not over cook.
Add cilantro. Stir and cook for 1 minute.
Serve in individual bowls over rice.
Serves 4
2 Tablespoons olive oil
4 green onions, cut in ½ inch pieces
3 cloves garlic, minced
1 large carrot, peeled and sliced into ½ inch thick slices
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 Tbsp hot sauce
1 (14-ounce) can vegetable broth
1/2 cup diced onion
2 potatoes, peeled and cut into 1 inch pieces
1 cup frozen green peas
1 teaspoon salt
1-1/2 cups (2-14 ounce cans) chopped tomatoes with juice
1 cup white wine
1-1/2 pounds large shrimp, shelled and deveined, tails removed
2 Tablespoons fresh cilantro, chopped
4 cups hot, cooked rice
In a large pot, heat oil over medium heat. Add green onions and garlic. Sauté until soft but do not brown.
Add potatoes and vegetable broth and cook for 7 minutes.
Add hot sauce, carrot, peas, cayenne pepper, cinnamon, and salt. Mix and cook 4-5 minutes.
Add tomatoes and wine. Bring to a boil. Cover and lower heat to medium-low. Cook for 10 minutes or until potatoes and vegetables are fork tender.
Add shrimp and cook for 5 minutes or until shrimp are opaque. Do not over cook.
Add cilantro. Stir and cook for 1 minute.
Serve in individual bowls over rice.
Paella for a Crowd
Paella for a Crowd
Serves: 15-20
Total Prep Time: 45 minutes
Cooking Time: Approximately 45 minutes
Total Time: Approximately 1-1/2 hours
Paella is one of those dishes that is very versatile and there are many variations. You can add pieces of white fish such as Mahi Mahi, little neck clams, or lobster if you choose. This is the recipe we used to make Christmas dinner this year and it was a big hit. The key to making the paella is to prepare all the ingredients first and separate into individual bowls. It’s definitely time consuming to make the paella. However, you can prepare the whole dish and put it in the oven ready to serve. It’s a great dish for a party. This particular recipe calls for the rice to be made separately from the seafood and other protein. At the end everything is combined. If you happen to have a very large paella pan and paella burner that uses propane, then you can make this all in the same pan. If not, cook the rice separately on the stove as I did and use wide, flat bottom pans to cook the seafood, chicken and chorizo.
Ingredients:
2 red bell peppers, finely minced by hand
2 green bell peppers, finely minced by hand
1 large Vidalia onion, finely minced by hand
1 bunch cilantro, finely minced by hand
1 bunch green onions, green part only, finely minced by hand
2 heads garlic, peeled and chopped coarsely
Olive oil
4-5 pounds chicken tenderloins, cut into 1-1/2 inch pieces
1 (9 ounce) pack Cantipallo chorizo, cut into 1/4 inch thick slices and then each slice quartered
6 plum tomatoes, diced
8 cups dry medium-grain rice, such as Arborio or Valencia
1-1/2 cups dry white wine
1 (8-ounce) jar chicken base
5 (32-ounce) boxes chicken stock or broth
1 (1.41-ounce) box Sazon con Azafron
½ gram Saffron threads (this is usually sold in a small packet in the spice aisle – see note below)
1 (0.5 ounce) can Bijol (See note below)
2 Bay leaves
1 (14-1/2 ounce) can diced tomatoes
5 pounds extra large shrimp (11-15 count) peeled, with tails on
2 pounds sea scallops
2 pounds mussels
1(16-ounce) bag frozen green peas
4 lemons, cut into wedges
Cook’s Note: Bijol is a powdered coloring and seasoning condiment that is used in dishes such as paella and arroz con pollo. It gives the rice a deep yellow color. It is also known as “achiote” or annatto powder and is often used to replace saffron. Saffron is the most expensive spice in the world. I like to use both in my paella for the coloring and the taste. Bijol can be found in the spice section of most large grocery stores.
Cook’s Note: Sazon con Azafron can be found in the ethnic food aisle of most large grocery stores. It’s sold in boxes of individual packets.
Essential Utensils: large wooden spoon, a large caldera (aluminum pot commonly used to cook rice in) or a large Dutch oven, 2 large paella pans (12-inch) or two 14-inch sauté pans, 2 full-size deep-dish aluminum pans, a medium saucepan, long tongs
Preheat oven to 350 degrees
Prepare the ingredients:
1. Place the garlic in a food processor with the 3 Tablespoons olive oil. Process for 30 seconds. Divide into four equal size portions.
2. Put 2 Tablespoons olive oil in a large caldera (a large aluminum pot). Swirl the oil to coat the bottom of the caldera. Turn the heat on high. When the oil is hot add the yellow onion and cook until softened, but not brown, stirring occasionally.
3. Add one portion of the garlic. Stir. Cook for one minute.
4. Add rice. Mix and fry the rice for one minute.
5. Add wine, 2 Tablespoons chicken base, 2 boxes broth, a pinch of saffron, 1-1/2 teaspoons Bijol, and 2 packs Sazon. Stir. The liquid should completely cover the rice. Stir and let it cook for 5 minutes.
6. Turn heat to medium-high. Add 1 box of broth, bay leaves, 2 Tablespoons chicken base, 2 packs Sazon, and 1 teaspoon Bijol. Stir to combine.
7. When it reaches a boil turn heat to medium-low and cover. Cook for 15 minutes and then remove cover.
8. Meanwhile, in a medium saucepan, pour 1 box broth, one portion of garlic, the remaining saffron, 1 pack Sazon. ½ teaspoon Bijol, 1 Tablespoon chicken base, and canned tomatoes. Stir and let it cook for 5 minutes, and then turn off heat.
9. Divide the rice and transfer to the aluminum pans.
10. Divide the red peppers and add to the rice.
11. Divide the green peppers and add to the rice.
12. Divide the cilantro and add to the rice.
13. Put the two paella pans or sauté pans on two large burners. Add 2 Tablespoons olive oil to each. Turn heat to high.
14. Divide the chicken and add to each pan. Add 1 pack Sazon to each pan. Sear chicken on both sides, using tongs to turn.
15. Divide shrimp and add to each pan.
16. Divide scallops and add to each pan.
17. Stir and cook the shellfish for 2-3 minutes. Add one portion of garlic to each pan.
18. Divide the chorizo and add to each pan.
19. Divide the peas and add to each pan.
20. Divide the tomatoes and add to each pan. Stir to combine everything.
21. Add the seafood mixture in one pan to one pan of rice. Add the other seafood mixture to the other rice. Mix well.
22. Add 2 large ladles of the hot broth to each pan of paella. Stir to combine.
23. Divide the mussels. Push mussels into rice with the edge of the mussel that is going to open is face up.
24. Cover paella with aluminum foil and place in oven for 20 minutes.
25. Transfer to a large serving platter. Garnish with lemon wedges and green onions. Serve hot.
Serves: 15-20
Total Prep Time: 45 minutes
Cooking Time: Approximately 45 minutes
Total Time: Approximately 1-1/2 hours
Paella is one of those dishes that is very versatile and there are many variations. You can add pieces of white fish such as Mahi Mahi, little neck clams, or lobster if you choose. This is the recipe we used to make Christmas dinner this year and it was a big hit. The key to making the paella is to prepare all the ingredients first and separate into individual bowls. It’s definitely time consuming to make the paella. However, you can prepare the whole dish and put it in the oven ready to serve. It’s a great dish for a party. This particular recipe calls for the rice to be made separately from the seafood and other protein. At the end everything is combined. If you happen to have a very large paella pan and paella burner that uses propane, then you can make this all in the same pan. If not, cook the rice separately on the stove as I did and use wide, flat bottom pans to cook the seafood, chicken and chorizo.
Ingredients:
2 red bell peppers, finely minced by hand
2 green bell peppers, finely minced by hand
1 large Vidalia onion, finely minced by hand
1 bunch cilantro, finely minced by hand
1 bunch green onions, green part only, finely minced by hand
2 heads garlic, peeled and chopped coarsely
Olive oil
4-5 pounds chicken tenderloins, cut into 1-1/2 inch pieces
1 (9 ounce) pack Cantipallo chorizo, cut into 1/4 inch thick slices and then each slice quartered
6 plum tomatoes, diced
8 cups dry medium-grain rice, such as Arborio or Valencia
1-1/2 cups dry white wine
1 (8-ounce) jar chicken base
5 (32-ounce) boxes chicken stock or broth
1 (1.41-ounce) box Sazon con Azafron
½ gram Saffron threads (this is usually sold in a small packet in the spice aisle – see note below)
1 (0.5 ounce) can Bijol (See note below)
2 Bay leaves
1 (14-1/2 ounce) can diced tomatoes
5 pounds extra large shrimp (11-15 count) peeled, with tails on
2 pounds sea scallops
2 pounds mussels
1(16-ounce) bag frozen green peas
4 lemons, cut into wedges
Cook’s Note: Bijol is a powdered coloring and seasoning condiment that is used in dishes such as paella and arroz con pollo. It gives the rice a deep yellow color. It is also known as “achiote” or annatto powder and is often used to replace saffron. Saffron is the most expensive spice in the world. I like to use both in my paella for the coloring and the taste. Bijol can be found in the spice section of most large grocery stores.
Cook’s Note: Sazon con Azafron can be found in the ethnic food aisle of most large grocery stores. It’s sold in boxes of individual packets.
Essential Utensils: large wooden spoon, a large caldera (aluminum pot commonly used to cook rice in) or a large Dutch oven, 2 large paella pans (12-inch) or two 14-inch sauté pans, 2 full-size deep-dish aluminum pans, a medium saucepan, long tongs
Preheat oven to 350 degrees
Prepare the ingredients:
1. Place the garlic in a food processor with the 3 Tablespoons olive oil. Process for 30 seconds. Divide into four equal size portions.
2. Put 2 Tablespoons olive oil in a large caldera (a large aluminum pot). Swirl the oil to coat the bottom of the caldera. Turn the heat on high. When the oil is hot add the yellow onion and cook until softened, but not brown, stirring occasionally.
3. Add one portion of the garlic. Stir. Cook for one minute.
4. Add rice. Mix and fry the rice for one minute.
5. Add wine, 2 Tablespoons chicken base, 2 boxes broth, a pinch of saffron, 1-1/2 teaspoons Bijol, and 2 packs Sazon. Stir. The liquid should completely cover the rice. Stir and let it cook for 5 minutes.
6. Turn heat to medium-high. Add 1 box of broth, bay leaves, 2 Tablespoons chicken base, 2 packs Sazon, and 1 teaspoon Bijol. Stir to combine.
7. When it reaches a boil turn heat to medium-low and cover. Cook for 15 minutes and then remove cover.
8. Meanwhile, in a medium saucepan, pour 1 box broth, one portion of garlic, the remaining saffron, 1 pack Sazon. ½ teaspoon Bijol, 1 Tablespoon chicken base, and canned tomatoes. Stir and let it cook for 5 minutes, and then turn off heat.
9. Divide the rice and transfer to the aluminum pans.
10. Divide the red peppers and add to the rice.
11. Divide the green peppers and add to the rice.
12. Divide the cilantro and add to the rice.
13. Put the two paella pans or sauté pans on two large burners. Add 2 Tablespoons olive oil to each. Turn heat to high.
14. Divide the chicken and add to each pan. Add 1 pack Sazon to each pan. Sear chicken on both sides, using tongs to turn.
15. Divide shrimp and add to each pan.
16. Divide scallops and add to each pan.
17. Stir and cook the shellfish for 2-3 minutes. Add one portion of garlic to each pan.
18. Divide the chorizo and add to each pan.
19. Divide the peas and add to each pan.
20. Divide the tomatoes and add to each pan. Stir to combine everything.
21. Add the seafood mixture in one pan to one pan of rice. Add the other seafood mixture to the other rice. Mix well.
22. Add 2 large ladles of the hot broth to each pan of paella. Stir to combine.
23. Divide the mussels. Push mussels into rice with the edge of the mussel that is going to open is face up.
24. Cover paella with aluminum foil and place in oven for 20 minutes.
25. Transfer to a large serving platter. Garnish with lemon wedges and green onions. Serve hot.
1/23/07
How to make hard boiled eggs
Place eggs in a saucepan. Fill with water until the eggs are completely covered by approximately 1 inch. Turn heat to high and bring the water to a rapid boil. As soon as it begins to rapidly boil remove the saucepan from the heat and cover. Let it sit for 20 minutes. Drain and cool the eggs under cold running water.
Savory Summer Pie
Savory Summer Pie
I have had this recipe for years. I found it in Southern Living Magazine and I’ve adapted it slightly to my own tastes. It’s full of flavor and great for a brunch.
Yield: 8 slices
1 (9-inch) deep-dish pie crust
1 small red bell pepper, chopped
½ sweet Oso (or Vidalia) onion, chopped
3 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons chopped fresh basil
4 large eggs
3/4 cup half-and half
1/3 cup whole milk
1 teaspoon salt
1 teaspoon pepper
2 cups (8 ounces) Monterey Jack cheese
1/2 cup shredded Parmesan cheese
3 plum tomatoes cut into 1/4-inch-thick slices
Preheat oven to 375 degrees
Bake pie crust for 10 minutes. Remove from oven and set aside.
Add the oil to a large pan, turn heat to medium. Sauté bell pepper, onion and garlic in the oil until tender, about 5 minutes. Do not brown. Add the basil and stir.
In a large bowl whisk the eggs, half-and-half, milk, salt and pepper. Add the onion mixture and the cheeses. Stir to combine.
Pour into the pie crust and arrange the tomato slices on top of the egg mixture.
Bake for 30 minutes.
Remove from oven and place strips of aluminum foil around the edges of the crust. Bake for another 20-30 minutes or until set.
Serve hot.
I have had this recipe for years. I found it in Southern Living Magazine and I’ve adapted it slightly to my own tastes. It’s full of flavor and great for a brunch.
Yield: 8 slices
1 (9-inch) deep-dish pie crust
1 small red bell pepper, chopped
½ sweet Oso (or Vidalia) onion, chopped
3 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons chopped fresh basil
4 large eggs
3/4 cup half-and half
1/3 cup whole milk
1 teaspoon salt
1 teaspoon pepper
2 cups (8 ounces) Monterey Jack cheese
1/2 cup shredded Parmesan cheese
3 plum tomatoes cut into 1/4-inch-thick slices
Preheat oven to 375 degrees
Bake pie crust for 10 minutes. Remove from oven and set aside.
Add the oil to a large pan, turn heat to medium. Sauté bell pepper, onion and garlic in the oil until tender, about 5 minutes. Do not brown. Add the basil and stir.
In a large bowl whisk the eggs, half-and-half, milk, salt and pepper. Add the onion mixture and the cheeses. Stir to combine.
Pour into the pie crust and arrange the tomato slices on top of the egg mixture.
Bake for 30 minutes.
Remove from oven and place strips of aluminum foil around the edges of the crust. Bake for another 20-30 minutes or until set.
Serve hot.
Betty's Famous Meatballs
Betty’s Famous Meatballs
These are so good and they're easy to make. The meatballs are added directly into the sauce, rather that being browned first. Have a big pot of sauce simmering on the stove before you start making these.
Yield: Approximately 30
1 clove garlic, peeled
2 pounds ground beef
1-1/2 cups bread crumbs
½ cup freshly grated parmesan cheese
2 teaspoons onion powder
1 teaspoon parsley
1 teaspoon basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon minced garlic (or garlic powder)
2 eggs, beaten
¼ cup milk (if needed to moisten)
Cut the garlic clove in half and rub a large bowl with the cut side.
Put the ground beef in the bowl and make a “well” in the middle. Add the bread crumbs, cheese and the seasonings.
Pour the eggs over the meat mixture. Using your hands, mix just until it forms a ball. Do not over-mix. Slowly add the milk if the mixture seems too dry.
Gently shape mixture into 1-1/2 inch balls. Drop directly into sauce to cook. Cook for 1-1/2 hours on low heat.
These are so good and they're easy to make. The meatballs are added directly into the sauce, rather that being browned first. Have a big pot of sauce simmering on the stove before you start making these.
Yield: Approximately 30
1 clove garlic, peeled
2 pounds ground beef
1-1/2 cups bread crumbs
½ cup freshly grated parmesan cheese
2 teaspoons onion powder
1 teaspoon parsley
1 teaspoon basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon minced garlic (or garlic powder)
2 eggs, beaten
¼ cup milk (if needed to moisten)
Cut the garlic clove in half and rub a large bowl with the cut side.
Put the ground beef in the bowl and make a “well” in the middle. Add the bread crumbs, cheese and the seasonings.
Pour the eggs over the meat mixture. Using your hands, mix just until it forms a ball. Do not over-mix. Slowly add the milk if the mixture seems too dry.
Gently shape mixture into 1-1/2 inch balls. Drop directly into sauce to cook. Cook for 1-1/2 hours on low heat.
1/21/07
Batida de Lechosa Recipe
Batida de Lechosa
(Papaya Milk Shake)
Makes 2 (6-ounce) shakes
This is my husband’s recipe for what we refer to simply as “Lechosa.” It’s very popular in the Dominican Republic. We’ve had batidas all over Latin America and, as with most recipes, there are slight differences in the way they’re made, depending on who’s making them. Sal likes it very sweet but I prefer to taste more of the papaya. We’re lucky enough to have an endless supply of fresh papayas in South Florida. We always keep some in the freezer so we can make these. By freezing the papaya we don’t have to add ice to the batida.
Note: This recipe calls for fresh papaya that’s been peeled, seeds removed, cut into 2” chunks, and frozen in airtight containers.
2 cups frozen papaya
2 cups 1% milk
3-4 Tablespoons sugar (begin with 3 Tablespoons and add the last Tablespoon if you want it sweeter)
1 Tablespoon vanilla
½ teaspoon cinnamon
Put papaya in a blender. Add the remaining ingredients and blend on highest speed for 1 full minute. The batida should have the consistency of a frozen milk shake. Serve immediately in tall glasses.
Zucchini and Mozzarella Puff
Zucchini and Mozzarella Puff Recipe
Serves 6
I’ve had this recipe for about 12 years and it’s one of my favorite side dishes. I have no idea who created the recipe but it was given to me by one of my very best friends from college, Ravyn, who I still keep in touch with. Every time I make this dish it reminds me of her. It’s certainly not low fat but it’s very filling and flavorful so you really only need a small piece. Thanks Ravyn!
Note: An 8 or 9 inch round, shallow casserole dish works best for this recipe.
1 stick butter
1 large zucchini squash, unpeeled
1 large yellow onion, chopped
1 (8-ounce) package of refrigerated crescent rolls, unbaked
Cooking Spray
2-1/2 cups shredded mozzarella cheese (approximately 11 ounces)
1 egg, beaten
Preheat oven to 350 degrees
Melt the butter in a large skillet over medium heat.
Slice the zucchini into 1/4” slices. Add the zucchini and onion to the pan. Sauté until soft, but not browned.
Spray the casserole dish with cooking spray.
Separate the crescent rolls. Using your hands press each one to flatten and enlarge it, as if working with pizza dough. Lay them into the baking dish, with the widest ends of the triangles on the bottom of the dish. Piece them together, so the entire bottom of the dish and at least 1” up the sides is covered with the dough. (Don’t worry that the dough does not cover the sides of the dish, as long as the bottom and 1” up is covered). Pinch all the seams together so there are no holes.
Spoon a thin layer of the zucchini mixture, including butter, into the bottom of the dish.
Scatter one cup of cheese on top of it. Continue layering, using all of the zucchini mixture and cheese.
Pour the egg over the top.
Pull the thin ends of the dough triangles in towards the middle of the dish so they meet. Pinch the seams together. It does not matter if all the seams are sealed. Bake for 35 minutes or until golden brown.
Let stand for 10 minutes before serving. Slice as you would a pie.
1/20/07
Mom's Popovers
Mom’s Popovers
These popovers always remind me of winter in New York. When it was freezing outside my mother would make beef stew and popovers and both were so delicious. She served the popovers nice and hot, right out of the oven with a little butter on them. It was a great way to warm up.
3 large eggs
1-1/4 cup whole milk
1-1/4 cup all-purpose flour
1/4 tsp salt
1 Tbsp butter, melted
Preheat oven to 450 degrees.
In a small bowl beat the eggs with an electric mixer until creamy about 30 seconds. Add milk and continue to beat for 1 minute.
Add flour and salt. Mix by hand until all the ingredients are combined.
Generously grease 6 large muffin cups. Fill the muffin cups half full. Bake for 25 minutes and then reduce heat to 350 degrees. Bake for 15 more minutes until golden brown. It is important NOT to open the oven door during baking or the popovers will collapse in the muffin cups.
Serve immediately.
These popovers always remind me of winter in New York. When it was freezing outside my mother would make beef stew and popovers and both were so delicious. She served the popovers nice and hot, right out of the oven with a little butter on them. It was a great way to warm up.
3 large eggs
1-1/4 cup whole milk
1-1/4 cup all-purpose flour
1/4 tsp salt
1 Tbsp butter, melted
Preheat oven to 450 degrees.
In a small bowl beat the eggs with an electric mixer until creamy about 30 seconds. Add milk and continue to beat for 1 minute.
Add flour and salt. Mix by hand until all the ingredients are combined.
Generously grease 6 large muffin cups. Fill the muffin cups half full. Bake for 25 minutes and then reduce heat to 350 degrees. Bake for 15 more minutes until golden brown. It is important NOT to open the oven door during baking or the popovers will collapse in the muffin cups.
Serve immediately.
Baked and Stuffed French Toast
Baked and Stuffed French Toast
Serves: 6
8 oz. plain cream cheese, softened
1 large loaf French Bread – sliced into 22-24 slices, each approximately 1/2" thick
2 Tbsp butter
10 large eggs
1-1/2 cup whole milk
2 Tbsp vanilla extract
1/4 cup maple syrup
1 tsp cinnamon
1/4 cup confectioner’s sugar
Grease a 9 x 13 inch baking dish with the butter. Lay half of the bread slices in the baking dish, overlapping them if necessary.
In a medium bowl combine the cream cheese, maple syrup and cinnamon. Using a spatula spread the cream cheese mixture on one side of the remaining bread slices. Lay those slice on top of the ones in the baking dish, cheese side down.
Whisk eggs, milk and vanilla together in a large bowl. Pour egg mixture over bread making sure all of the bread gets coated. Cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Uncover bread and bake for 1 hour.
Sprinkle with confectioner’s sugar and serve hot with warm maple syrup or sliced fruit.
Serves: 6
8 oz. plain cream cheese, softened
1 large loaf French Bread – sliced into 22-24 slices, each approximately 1/2" thick
2 Tbsp butter
10 large eggs
1-1/2 cup whole milk
2 Tbsp vanilla extract
1/4 cup maple syrup
1 tsp cinnamon
1/4 cup confectioner’s sugar
Grease a 9 x 13 inch baking dish with the butter. Lay half of the bread slices in the baking dish, overlapping them if necessary.
In a medium bowl combine the cream cheese, maple syrup and cinnamon. Using a spatula spread the cream cheese mixture on one side of the remaining bread slices. Lay those slice on top of the ones in the baking dish, cheese side down.
Whisk eggs, milk and vanilla together in a large bowl. Pour egg mixture over bread making sure all of the bread gets coated. Cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Uncover bread and bake for 1 hour.
Sprinkle with confectioner’s sugar and serve hot with warm maple syrup or sliced fruit.
Thank you for your emails
I have to tell you that I am so surprised by the number of emails I've already received from people who have seen my blog. Thank you for the comments, questions and tips. One question that I've been asked a few times already is why my blog does not come up when they do a Google search for home cooking or cooking. Honestly, I'm trying to figure out how to do that myself. As I said in the beginning, this is my first blog and I am learning so much. I would love to have my site come up when you type in "cooking" or "home cooking" but I haven't been able to figure out how to do it yet. In fact, if there's a blogger out that willing to share some helpful advice I would be forever grateful. This is my first experience using HTML codes as well and it's completely foreign to me. Over time I hope to have it all down to a science and then I can provide many more links to websites and other blogs, my cookbook once it's published, and a multitude of other things. Thank you again. For now I hope you'll add my URL to your favorite places so you can access it.
Keep your cutting boards from slipping
To keep your cutting boards from sliding all over your counter while your dicing, slicing or chopping, just place a Silpat or rubber-type placemat under them. They'll hold the cutting board in one place.
1/19/07
Need to get your storage containers organized?
I don't know about you, but I have a big drawer full of Tupperware and other storage containers of all sizes and shapes. It used to drive me nuts trying to figure out which lid went with which container. I also had lids that had no container and containers that I had no lids for. Or my husband would put food in a container and then ask me which lid to use (as if I had some inside knowledge on it). I finally took everything out of the drawer, matched lids with containers, threw out all the odd pieces, and then numbered each one. I used a permanent marker on the bottom of each. Now it's a breeze to find things. If I put food in container #2, I just find the lid that has the same number on it. No more confusion. Believe me, it's simple and it works; even Sal can can find his own lid now and I told you how well acquainted he is with all things kitchen-related. If you need to get yourself organized in the kitchen it's a great way to start.
1/18/07
Thin Spaghetti and Basil Pesto
Thin Spaghetti and Basil Pesto
Serves 4
This is a very simple recipe to make. On nights when you don't have time to make a big meal, you can just serve this with a salad and some warm bread
16 oz (1 lb) box thin spaghetti (or linguine)
1-1/2 cups fresh basil leaves
2 large garlic cloves
2 Tablespoons pine nuts
4 Tablespoons freshly grated Parmesan cheese
2 Tablespoons freshly grated Romano cheese
1/3 cup extra virgin olive oil
Salt and pepper
Wash and dry the basil leaves. Place in a food processor with the garlic, pine nuts and cheese. Process until smooth. While the food processor is still running, slowly add the oil. Add salt and pepper to taste.
Fill a large pot with water and bring to a boil. Cook the pasta al dente, according to package directions. Drain well and place on a large serving platter. Toss with the pesto.
It's been a long day
I'm working on the "Using Fresh Herbs" section. I planned on doing it today but I'm exhausted from work and putting up with all the traffic on the way home. The traffic here in South Florida is brutal.
Over the weekend I'll fill that section in and I'll also show you some more gadgets and tools that I use in my kitchen. I have lots of them. I'm forever buying things for my kitchen. Thankfully we just completely remodelled ours so now I have twice as much storage space as I used to.
When I want new dishes or serving bowls, two of my absolute favorite places to go are Italy and Mexico. Not only do I love the people and the culture in both countries but the pottery they make is great. I've bought the most beautiful plates, dishes, bowls, platters, ladles and a number of other things on our many trips throughout both countries. I just bought the most adorable cazuela (like a gratin dish) there to make queso fundido in. Queso Fundido is basically a Mexican cheese fondue but I add chorizo and onion among other things. Delicious! When I make it again, I'll take a picture of it and post the recipe.
Over the weekend I'll fill that section in and I'll also show you some more gadgets and tools that I use in my kitchen. I have lots of them. I'm forever buying things for my kitchen. Thankfully we just completely remodelled ours so now I have twice as much storage space as I used to.
When I want new dishes or serving bowls, two of my absolute favorite places to go are Italy and Mexico. Not only do I love the people and the culture in both countries but the pottery they make is great. I've bought the most beautiful plates, dishes, bowls, platters, ladles and a number of other things on our many trips throughout both countries. I just bought the most adorable cazuela (like a gratin dish) there to make queso fundido in. Queso Fundido is basically a Mexican cheese fondue but I add chorizo and onion among other things. Delicious! When I make it again, I'll take a picture of it and post the recipe.
1/17/07
Bacon-Wrapped Prawns on a Bed of Tostones
Plantains (plátanos) are a staple in Latin American cooking. They are similar to a banana, but they must be cooked before you can eat them.
Yellow plantains are ripe and sweet, and can be baked or sautéed to make maduros (I promise to add the recipe for maduros on another post).
Green, or unripe plantains, are not sweet. They're peeled, sliced, and fried to make tostones (more commonly called fritos verdes in the Dominican Republic).
Tostones are as common a side dish in places like the DR, Puerto Rico and Cuba, as french fries are in the United States. They are crispy and delicious, and go great with just about any main dish.
Bacon-Wrapped Prawns on a Bed of Tostones
Serves 2
For the prawns:
8 large prawns, shelled and deveined, tails removed
2 Tablespoons bourbon
3 Tablespoons maple syrup (use real maple syrup if you have it)
1 Tablespoon Dijon mustard
2 Tablespoons orange juice
1 Tablespoon + 1 teaspoon soy sauce
4 slices bacon, uncooked
1 Tablespoon fresh cilantro, chopped
Non-stick cooking spray
1/2 lemon cut in wedges
For the tostones:
2 green plantains
vegetable oil
salt
In a bowl combine the bourbon, syrup, mustard, orange juice and soy sauce. Add the prawns to the bowl and coat the prawns completely. Tightly cover the bowl and refrigerate for 30-45 minutes.
Make the tostones:
Fill a medium bowl with water and add a teaspoon of salt. Set aside.
Peel the plantains and cut diagonally into 1" thick slices. Place the slices into the salt water and leave for 5 minutes or so. Remove from the water and dry completely on paper towel.
Peel the plantains and cut diagonally into 1" thick slices. Place the slices into the salt water and leave for 5 minutes or so. Remove from the water and dry completely on paper towel.
Heat approximately 1-1/2" of vegetable oil in a large pan over high heat. Fry the plantains in the oil just until they are a bit soft and a golden yellow color, about 3 minutes. Don't brown them. Leave the heat on and remove the plantains from the oil one by one. As you remove them, press to flatten them using either a tostonera (see *Gadgets and Kitchen Tools* on my blog) or the bottom of a heavy saucepan. Flatten to approximately 1/4" thick. Gently place them back in the pan again and fry until golden brown, turning to brown each side. Drain on paper towels and season with salt. Set them aside to keep them warm.
Meanwhile, remove the prawns from the marinade. Pour the marinade in a small sauce pan and heat on medium.
Cut each slice of bacon in half. Wrap bacon around each prawn diagonally so it covers most of the prawn.
Spray your broiler pan with the cooking spray. Broil approximately 4 inches from the element, until bacon is crispy and the prawns are opaque - approximately 6 minutes on each side. Brush with the marinade as they are broiling.
Place tostones on a plate and lay the prawns on top of the tostones. Sprinkle with cilantro and serve with a lemon wedge.
Buen provecho!
1/16/07
Potatoes Gratin Recipe
Potatoes Gratin
I made this recipe last night and had to share it with you because it was really good. It's a recipe that I've had for a long time but have never gotten around to making. The original recipe is from Martha Stewart but I needed to make a much smaller portion so I used the ingredients in smaller quantities. I also used a different type of potato. For her original recipe click on the Martha Stewart website and look under Potatoes Gratin.
My version:
1 Tablespoon butter
4 cloves of garlic, mince
3 large Yukon Gold potatoes
salt and pepper to taste
2 Tablespoons fresh rosemary, chopped
1 cup heavy cream
1 - 1/4 cup Gruyere cheese, grated
I made this recipe last night and had to share it with you because it was really good. It's a recipe that I've had for a long time but have never gotten around to making. The original recipe is from Martha Stewart but I needed to make a much smaller portion so I used the ingredients in smaller quantities. I also used a different type of potato. For her original recipe click on the Martha Stewart website and look under Potatoes Gratin.
My version:
1 Tablespoon butter
4 cloves of garlic, mince
3 large Yukon Gold potatoes
salt and pepper to taste
2 Tablespoons fresh rosemary, chopped
1 cup heavy cream
1 - 1/4 cup Gruyere cheese, grated
Pre-heat oven to 325 degrees
Butter a 9-1/4" baking dish
Scatter the garlic into the baking dish
Slice the potatoes as thin as you can. For this I used the side blade on my box grater and the slices were like paper which was great. If you don't have a box grater or a mandolin, just try to slice them as thin as possible.
Place a layer of the potatoes in the baking dish. Sprinkle salt and pepper and rosemary over the potatoes, and then top with approximately 1/3 of the cheese. Continue layering like this, finishing with a top layer of cheese. With your hands, press the potatoes down into the dish gently.
Pour the cream over the potatoes and cheese.
Bake, uncovered, for approximately 40 minutes or until brown on top. Serve hot.
Toasted Ravioli Recipe
Toasted Ravioli
These are a delicious side dish with dinner, or as an appetizer with a small bowl of marinara sauce to dip them in.
3/4 cup seasoned bread crumbs
1 (26-oz) package frozen ravioli (I like spinach and cheese but you can use any type you want)
5 Tablespoons butter
2 Tablespoons vegetable oil
Pour the bread crumbs into a large shallow dish and set aside.
Cook the ravioli according to the directions on the package, and drain. In the meantime melt the butter over medium/high heat in a large saute pan.
While the butter is melting, put the ravioli in a large resealable plastic bag. Add the oil. Seal the bag and gently turn so all the ravioli are coated.
Once the butter has begun to brown, put the ravioli in the pan, 7-8 at a time, and cook until brown on both sides, approximately 4 minutes. Remove from heat and toss in the bread crumbs.
Repeat with the remainng ravioli.
*You may need to add a little more butter to the pan after you cook the first batch.
Asian Citrus Dressing Recipe
Asian Citrus Dressing
Each time I post a recipe I will do my best to give credit to the person or source I got it from. I honestly do not remember where I got this recipe from or if I created it myself. I've had it for years and have used it on salads and as a marinade for chicken and seafood. It's very versatile and delicious.
2 Tablespoons toasted peanut oil
1 teaspoon toasted sesame oil
4 Tablespoons rice vinegar
4 Tablespoons orange juice (approximately 4 oranges)
2 Tablespoons fresh lime juice
2 Tablespoons soy sauce (I prefer low-sodium soy sauce but it's up to you)
2 Tablespoons honey
2 Tablespoons Dijon mustard
Whisk all ingredients together in a bowl or combine and shake vigorously in a jar with a tight lid. Cover tightly and refrigerate at least one hour.
*Note: To use as a marinade for chicken - marinate for at least 30 minutes. To use as a marinade for seafood - marinate for approximately 15 minutes. There is a lot of acid in this so it will "cook" the seafood if you leave it in much longer.
Each time I post a recipe I will do my best to give credit to the person or source I got it from. I honestly do not remember where I got this recipe from or if I created it myself. I've had it for years and have used it on salads and as a marinade for chicken and seafood. It's very versatile and delicious.
2 Tablespoons toasted peanut oil
1 teaspoon toasted sesame oil
4 Tablespoons rice vinegar
4 Tablespoons orange juice (approximately 4 oranges)
2 Tablespoons fresh lime juice
2 Tablespoons soy sauce (I prefer low-sodium soy sauce but it's up to you)
2 Tablespoons honey
2 Tablespoons Dijon mustard
Whisk all ingredients together in a bowl or combine and shake vigorously in a jar with a tight lid. Cover tightly and refrigerate at least one hour.
*Note: To use as a marinade for chicken - marinate for at least 30 minutes. To use as a marinade for seafood - marinate for approximately 15 minutes. There is a lot of acid in this so it will "cook" the seafood if you leave it in much longer.
1/15/07
Jelly Roll Recipe
Jackie's Jelly Roll
This is my mother's jelly roll recipe and by far it's my favorite. It's a simple and light dessert.
3 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup water
3/4 cup self-rising flour
1 (12 oz) jar Strawberry or Red Raspberry Jam
1/4 cup powdered sugar
Pre-heat oven to 375 degrees
In a large bowl, with an electric mixer, beat the eggs until they are smooth and a light lemon color, about 20 seconds. Gradually add the sugar while continuing to beat. Add vanilla, water and flour, and beat until smooth. The batter should be a thin, soupy consistency.
Spray a large cookie sheet with cooking spray. Place a sheet of wax paper on the cookie sheet and spray with cooking spray. Pour the mixture onto the wax paper and tap the cookie sheet lightly to release any air bubbles and evenly distribute the mixture.
Bake for 12-15 minutes until a light golden brown and the edges just begin to curl up.
Remove from oven and lift the cake and wax paper off the cookie sheet. Lay a clean dish towel over the cake, turn it upside down and remove the wax paper. Roll the cake up tightly in the towel and leave on a wire rack until completely cool, approximately 1 hour.
Unroll the cake gently and place on a platter without the towel. Spread the jam over the cake, leaving a 1/4" margin on all sides. Roll back up and dust with powdered sugar.
Sangria Recipe
Sangria
3/4 bottle red wine (Merlot or Cabernet)
3 oranges, sliced
2 strawberries, washed and stems removed
1/4 cup sugar
1 and 1/2 cans lemon lime soda (the original recipe actually calls for carbonated lemonade but it is difficult to find in the United States. Lemon lime soda is a good substitute though)
1 cup Cointreau
Pour the wine into a large pitcher. Add 6 orange slices and 8-10 strawberries. Add the sugar. Mix well and let it sit for approximately 30 minutes. Just before serving, add the Cointreau, soda and a lot of ice. Mix well.
Fill tall, individual serving glasses with ice. Add an orange slice and 2 strawberries to each glass. Pour sangria over the fruit to serve.
**Note: Some people substitute Triple Sec for the Cointreau as the Cointreau can be quite expensive. Both are orange liqueurs but I definitely prefer the taste of the Sangria with the Cointreau. Rather than use Triple Sec, I suggest booking an international flight for yourself so you can buy the Cointreau in a Duty Free store. You'll save a lot of money and it's a great excuse for a weekend getaway!
Tip for reheating Pizza
The best way to reheat slices of pizza so the crust remains crispy and the toppings hot: Put pizza slices in a large pan on top of the stove. Turn heat to medium/low and cover the pan. Heat for 4-5 minutes, until the cheese is beginning to bubble. Be careful not to have the heat on too high or you will burn the bottom of the crust
This year I decided to do a Spanish theme for Christmas dinner at my house. Here's Edgard getting the Paella together. We did shrimp, scallops, chorizo and chicken this time.
For years now we have been making Sangria for the holidays, from a recipe we got while in the Mediterranean. It's our favorite Sangria and the recipe comes from a couple who owns a restaurant in the north of Spain. Everyone loves it and it's always a big hit when I make it. I wish I knew the couple's name so I could thank them.
Getting Started
Welcome to my cooking and travel blog; a place for home cooks to share ideas and recipes, ask questions, and just chat about all things kitchen related. I love cooking foods from a variety of cultures and I hope to share that passion with you. I also love to travel and learn about local cuisines.
I am NOT a trained chef. Sure, I've taken a variety of cooking classes over the years but in no way do I profess to be a professional chef - I am a home cook who enjoys putting my own "spin" on existing recipes.
My other passion is travelling. I've worked both onboard and shoreside for two major cruise lines, and I was a flight attendant with a major airline for 16 years. I had the opportunity to travel to many places throughout the world. Everywhere I go I try new and, sometimes, exotic foods. The more I travel the more I love what other cultures have to offer through their cuisine. I particularly enjoy the Latin American countries and I'm on a personal quest to speak Spanish fluently. It's been a long process but something I really enjoy.
My other passion is travelling. I've worked both onboard and shoreside for two major cruise lines, and I was a flight attendant with a major airline for 16 years. I had the opportunity to travel to many places throughout the world. Everywhere I go I try new and, sometimes, exotic foods. The more I travel the more I love what other cultures have to offer through their cuisine. I particularly enjoy the Latin American countries and I'm on a personal quest to speak Spanish fluently. It's been a long process but something I really enjoy.
I was born & raised in New York and then I moved to South Florida where the lifestyle is very different. Now I'm embedded in a community where words such as pastelitos, pan de bono, churasscarrias and arroz imperial are the norm. I also met my husband here in South Florida. He's a NY-Dominican, and that opened a whole world of foods, seasonings and methods of cooking that I'd never heard of before.
I'm of Irish descent, have 4 sisters and the greatest parents anyone could ask for. The foods I ate growing up are still my comfort foods; Beef Stew, Corned Beef & Cabbage, Irish Soda Bread, Jelly Roll, Steaks and Burgers on the grill, Bread Pudding, Roast Beef with Mashed Potatoes and so forth. My parents both worked full time for as long as I can remember and yet we all sat down to dinner every night at the kitchen table. When I was in 7th grade I took a Home Economics class and from then on I was hooked on cooking. I loved "getting dinner started" for my mother. To this day I still use the cookbook and recipes I used back then and will always treasure them. The pages are yellowed and many of the recipes are very simple but they hold so many good memories for me. My sisters and I share recipes and we're always looking for something new and exciting to cook.
For over a decade now we've lived in South Florida and this in itself has influenced the way I cook and the foods I eat even more. (Imagine my impression the first time I saw a whole pig being roasted in my neighbor's backyard, and to learn that they had "picked out the pig" from the farm that morning!).
My husband did not grow up eating the foods I did. His comfort foods are Locrio, Arroz con Gandules, Pernil, Chicharrones de Pollo and so forth. At first these were all foreign to me but at the same time intriguing. I learned to cook all them by asking questions and watching other people; and also by trial and error. These dishes are delicious and, in most cases, easy to make. Over the years I have falled in LOVE with the Dominican Republic and we travel there as often as possible. The people, the culture and the beauty of the country are irresistible and we've made a decision to retire in there; hopefully sooner. I like nothing more than to travel through the DR trying local dishes and learning more about the people.
My husband did not grow up eating the foods I did. His comfort foods are Locrio, Arroz con Gandules, Pernil, Chicharrones de Pollo and so forth. At first these were all foreign to me but at the same time intriguing. I learned to cook all them by asking questions and watching other people; and also by trial and error. These dishes are delicious and, in most cases, easy to make. Over the years I have falled in LOVE with the Dominican Republic and we travel there as often as possible. The people, the culture and the beauty of the country are irresistible and we've made a decision to retire in there; hopefully sooner. I like nothing more than to travel through the DR trying local dishes and learning more about the people.
I like to try the local foods when I travel and then recreate the same dishes at home. Has it worked right every time? No. Sometimes I've had to change things 3 or 4 times before it brings back memories from the trip. However, there have also been many times a new recipe was born by "mistake" as well in my kitchen.
Travelling has opened my eyes to so many great things and I have a lifetime of memories that I will share with you through this blog. There are many funny stories and lessons learned.
Cooking is not rocket science; there are endless ways to make the same dish and allows each cook puts his or her own personal touch into it. That's what makes it exciting.
I invite you to post comments, share a story or ask a question here. I will share my recipes with you and hope that you too can "travel to other places" through foods. If you've been intimidated by trying to cook ethnic foods I'm going to show you just how easy it is. I'll be honest with you - I don't do a lot of gourmet cooking. We love to entertain and I enjoy cooking all the food when we do, but we like to eat simple, everyday foods that taste good. You don't know what you're missing unless you've created your own Paella from scratch, cooked Thai Red Curry Chicken, or nibbled on homemade Pernil (pork roast).
My husband, for better or worse, is a very picky eater. However, I don't let it discourage me. Instead, I welcome the challenge to cook foods that he likes and to introduce him to new dishes. He's come a long way over the years and he's been my guinea pig every time I try a new recipe. He's both my biggest fan and, by far, my biggest critic. Some of the recipes he loves and others he'll politely tell me never to make again. That's part of cooking. Not everyone enjoys the same foods. We've had a lot of laughs in the kitchen and I'm on a quest to teach him to cook. Talk about a challenge! I'm determined to get him to a point that he can make a full meal on his own, although I truly doubt it will be any time soon.
Again, I want to welcome all the home cooks out there and I hope that you'll join me in learning to love foods from around the world.
My husband, for better or worse, is a very picky eater. However, I don't let it discourage me. Instead, I welcome the challenge to cook foods that he likes and to introduce him to new dishes. He's come a long way over the years and he's been my guinea pig every time I try a new recipe. He's both my biggest fan and, by far, my biggest critic. Some of the recipes he loves and others he'll politely tell me never to make again. That's part of cooking. Not everyone enjoys the same foods. We've had a lot of laughs in the kitchen and I'm on a quest to teach him to cook. Talk about a challenge! I'm determined to get him to a point that he can make a full meal on his own, although I truly doubt it will be any time soon.
Again, I want to welcome all the home cooks out there and I hope that you'll join me in learning to love foods from around the world.
Buen provecho y que tengan un buen viaje!
Colleen (AKA Mrs. Mangú)
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