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.

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.

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.

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.

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.

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.

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.