Wednesday, August 31, 2011

I, SO, miss Becky/Decolady...

I miss her posts whether on the boards or on her blog! I'm sure I'm not the only one as so many of us came to know her over the years...whether through the food boards, dish boards or live as a friend or family member.

Becky was a trooper! She shared so much of herself with all of us! Damnit, Girl, I miss you!

As I prepared dinner, I used some of my version of Marcella's Amazing Tomato Sauce with some Linguine, Sauteed a Chicken Breast with Penzey's Greek seasoning in Plugra and sauteed some spinach with Plugra/salt/pepper. Delish!

Thinking of you, I ate it on my Homer Laughlin Gothic plate! ;)

Thank you, Becky, for passing through my life! I will always cherish your friendship!

Love ya!
mecookin



Monday, August 29, 2011

Happy Birthday to you, Happy Birthday, Dear Becky...

Gosh, I sure do miss you, Girlfriend...just as so many of your loving family, friends and online friends will continue to miss you...yet, we have the beautiful memories that you left us and know that we are blessed having had you pass this way.

There are so many that can only imagine the opportunity of having you as their mother...I know wholeheartedly that Abbey & Tori cherish the love and guidance that you gave to them.

Abbey & Tori, I know you always know...

Your Mother's Love...
From the moment I learned of the life I carried within me...I already knew I'd love you,
Even before I knew if a little boy or little girl is coming into my life.
Before I even met you, my heart was stirred; you had your Mother's love...
Knowing I had been blessed to carry and give birth to a little one.
From the moment you were born, you stole my heart, you'd always know your Mother's love.
There may have been some long nights, as you were unsure about this place!
Yet, there were many moments...a smile, a coo...even that sparkle in your eyes...
And I knew, even in those earlier days, you'd always know your Mother's love.
Childhood, adolesence, young adult, even becoming a wife...I knew there would be
Trying times, times of training and discipline; yet all were given with your Mother's love.
I'm sure as the years have passed, and, now that you're a young adult, these things are seen more clearly.
Wherever life made lead you...although sometimes, not easy, nothing will change!
And should the path we're given take one of us from this earthly walk...
You'll Always Have My Love, from the moment you were conceived, You've had Your Mother's Love!
Paula
August 2011

I first met Becky online through the Food Network Boards...then onto various Food Boards that formed at their closing. I think it was 2003, when I met Becky in person. She, Bev (gatorbites) and I met in Huntsville for lunch and shopping. We wheeled around Huntsville in Sebring Convertible. We planned to make a stop at Garden Cove (Seventh Day Adventist store)...Becky said they had a farm near them in Coldwater and began describing their farm. As she spoke of a Pioneer Days they held for one of the girl's classes, I knew that I had been there! Small world! My DH at the time, had participated in the Pioneer Days with another friend. Doug and Al set up with a covered wagon and demonstrated flintnapping. I told Becky that he had driven me by the farm and shown it to me.

There were several other times that Becky and I met for lunch in Huntsville. As many have said, she was always the same...so vibrant, so full of life and love for her family!


Earlier, I posted the recipe that Becky and I deciphered at Romano's Macaroni Grill for their Mushroom Ravioli. Such a fun day at lunch!

I think everyone that knew Becky looked forward to her culinary expertise and advice! Whether it was a special  dinner, a party, decorating or just time with her family...maybe just her & the "guy"!

Although I got in late today, I do have plans for dinner! I am having Marcella's Amazing Tomato Sauce with Linguine...also, like Becky, I will make a bit of a change. As Becky said, she sauteed the onions in the butter and didn't remove them...I also plan to add a bit of garlic and then garnish with fresh basil and Parmagiana Reggiano. This will be a side dish for me!



Marcella Hazan's Tomato Sauce with Onion and Butterfrom Essentials of Classic Italian Cooking

2 cups canned Italian plum tomatoes, cut up with their juice
5 Tbsp butter
1 medium onion, peeled and cut in half
Salt

Put canned tomatoes in saucepan, add butter, onion and salt and cook uncovered at a slow and steady simmer for 45 minutes or until fat floats from tomato. Stir from time to time, mashing any large piece of tomato in pan with a wooden spoon. Taste and correct for salt. Discard onion and serve sauce with pasta.

Serves 6

I plan on serving this with a Crabcake stuffed Tilapia and Spinach Salad with Artichoke Hearts & Grape Tomatoes drizzled with Balsamic Vinegar & EVOO. Maybe some Reggiano Curls! :)

Another new recipe that I plan to try is an Old Bay Mayo to serve with the Tilapia.

3/4 cup Mayo
zest & juice of one lemon
1 tsp. Old Bay seasoning
1 minced scallion and a few drops of hot sauce
salt & pepper to taste

I started to edit this picture, but decided to leave it, as is! I'm sure, Becky, the photographer would find it amusing that I can't even edit a picture!!!

Again, Happy Birthday, Becky! Thank you for being a part of my life and our paths having crossed. God's Speed, decolady! You will always have a special place in my heart! Love & Hugs!!! mecookin

Continued thoughts & prayers to Mike, Abbey, Tori, Donnie, your Mom, Sally and your many family and friends! You left them a wealth of love and happiness in your lifetime here on earth!

Had to come back and add the finished product...thanks, Becky, fantastic! :)





Thursday, August 25, 2011

Deviled Crab...and more

from Momma's kitchen...

I have always loved Momma's Deviled Crabs...earliest memories are that they frequented our table, especially when we would spend a month on the Bayside of Pensacola Beach during the summer. Daddy was an architect and would drive into town each day.

More often than not, the Deviled Crab might also be served when a Shrimp or Crab boil was going on at the beach! Surprisingly, at that time, blue crabs were more plentiful and we would drop cages at the end of the pier to collect our bounty...we would also wade out into the water with our nets and scoop them up!



In later years, Momma moved to LA (Algiers) not Lower Alabama! The same recipe held a fond place for all whether we were visiting there or they had come to Alabama. Not having the supply of fresh crab, Momma would buy the foil shells at Schwegman's (sp?) and bring to me so that I could make them any time of year. My children also love them and request them for any seafood meal we are having. They then hurry to gather up any that might be left to go home with them!

Momma's Deviled Crab
Abby Richardson aka Little MawMaw

2 Tbsp. flour
2 Tbsp. butter
1 cup milk
1 sleeve of saltine crackers, finely crushed
1 small onion, finely diced
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. parsley flakes
1 pound flaked crabmeat
Melt butter in small saucepan, add flour and stir well. Add milk and bring to a boil over medium low heat, stirring with a whisk until thickened. Remove from heat and cool slightly.
Mix with remaining ingredients. Shape into small mini loaves, spoon into ramekins or spoon into the foil shells. Place on cookie sheet and bake at 400 degrees 15-20 minutes until golden.
Serve with bottles of Worcestershire and hot sauce on the side! Enjoy!

I think the simplicity of this recipe is one thing that makes it so tasty! Unlike most crab cakes, it really lets the taste of the crab shine through!



Speaking of crab, another favorite now added to my repertoire is Crab Au Gratin! Rick talked of Crab Au Gratin that he had in Thibodaux years ago, so I ventured to make it for his birthday! Definitely, another keeper!!!

Crab Au Gratin 
Ingredients:
4 oz grated American cheese
1 tbsp garlic
1/4 lb butter
1/2 cup flour
1 cup milk
1 lb lump crabmeat
1 cup whipping cream
1/2 tsp each of red & white pepper
2 tbsp parsley
1 tsp salt
3 sticks finely chopped celery
1 tbsp Lea & Perrins Worcestershire sauce
Instructions:
1. Melt butter in medium saucepan over low heat.
2. Add flour until thickened.
3. Cook this roux over low heat, stirring often for 10 minutes.
4. Be sure not to brown your roux, it should be a white roux.
5. Add celery, stir and cook for 3 minutes.
6. Add cheese, whipping cream, milk, parsley and seasonings.
7. Cook until cheese is melted and sauce thickens.
8. Fold in crabmeat and transfer to 4 - 6 oval ramekins.
9.  Top with sprinkling of additonal cheese. Brown in oven and serve.
Bon Appetit!


Oven Chicken Cacciatore

Check it out here also: Southern Plate Meal Planning

This is a great meal for entertaining...put the cacciatore together and get it in the oven, make a nice salad, some crusty bread and something yummy & delish for dessert (maybe Tiramisu!).

Oven Chicken Cacciatore
Paula Davis George
published in
 "Favorites Around the Table" 2000
1 lb. vermicelli or your favorite pasta
6 chicken breast halves
(or 1 cut up chicken, 8 pieces)
1 medium onion, sliced
1 medium bell pepper, cut in strips
1 medium zucchini, sliced
1 (1 lb.) pkg. sliced fresh mushrooms
1 (4.25 oz.) can sliced black olives, drained
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
Fresh Grated Parmesan Cheese
1. Cook vermicelli or other pasta according to package directions. Prepare last 15 minutes of Cacciatore cooking time.
2. Heat oven to 350 degrees. Sear chicken pieces in large skillet 5 minutes per side to crisp skin. Place chicken in a large casserole (I use my large Cuisinart pan). Cover with onion,  bell pepper, zucchini, mushrooms and olives.
3. In large bowl, combine tomatoes, tomato paste, salt, pepper, basil, oregano and garlic powder;
   mix well. Pour over chicken and vegetables. Cover casserole with foil.
4. Bake 1 hour. Remove foil; bake an additional 30 minutes. Spoon chicken mixture over vermicelli.
   Sprinkle with cheese.
Yields: 6 servings
***After making this for years, these are the adaptations that I have made.
   I also add 1 Tbsp. sugar to the sauce, to cut the acidity of the tomatoes and use 2 tsp. minced garlic instead of the garlic powder. Of course fresh herbs can also be used for the basil and oregano!




Thursday, August 18, 2011

Heirloom Cakes

One Another...

Drifting along the ocean blue waters,
underneath the starlit skies...
Like two ships passing in the night,
we happened upon one another.
The fragrance of the rocky, salted seas,
that have purged us deep within...
Leaving refreshed and cleansed hearts,
seeking love, we discover one another.
The moonlight surrounds you with a shining aura,
the stars twinkling in your eyes...
Your eagerness and searching heart unfolds,
we find love for one another.
And now we sail along those same waters,
never more to pass in the night...
Our hearts revealed, our course is set,
Together sailin' forever, with love for one another.
Paula

******************************************************************************
Yellow Cake with Cooked Peanut Butter Frosting
(One of Jeremy's favorites)


1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter
until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,
1 at a time, beating well after each addition. Add flour and milk alternately to
creamed mixture, beginning and ending with flour. Add vanilla and continue to
beat until just mixed. Divide batter equally among prepared pans. Spread batter
in each pan to level. Bake for 25 to 30 minutes or until done. Cool in pans 5
to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake
layers with your favorite frosting to make a 3-layer cake.


Peanut Butter Frosting

2 cups light brown sugar
1 cup cream or evaporated milk
pinch of salt
1/2 cup peanut butter
2 Tbsp. unsalted butter
1 tsp. vanilla extract

Combine sugar, cream and salt in heavy saucepan. Cook over medium heat, stirring
continually until mixture reaches soft ball stage of 240-245 degrees. Remove
from heat, add remaining ingredients and whip until mixture is of spreading
consistency.

Frost tops and sides of cooled layers.


Nut Cake
Pennsylvania Dutch Cooking (like my grandmother used to make)

1/2 cup shortening or lard
1-1/2 cups sugar
3 eggs, separated
2-1/2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
1 cup chopped pecans
1 tsp. vanilla extract

Cream shortening and sugar until light and fluffy.
Add egg yolks and beat until light lemony color.
Sift flour; add salt and baking powder, sift again.
Add dry ingredients alternately with milk/vanilla, beginning and ending with
flour.
Beat thoroughly after each addition.
Fold in chopped nuts and stiffly beaten egg whites.
Pour into 2 greased and floured 9 inch pans.
Bake at 350 for 30 minutes.
Turn on wire rack to cool.
Cool completely and frost with Seven-Minute Frosting.

Seven Minute Frosting

2 eggs whites, unbeaten
1-1/2 cups granulated sugar
5 Tbsp. cold water
1 tsp. white corn syrup
1/4 tsp. cream of tartar
1 tsp. vanilla extract

Combine egg whites, sugar, water, corn syrup and cream of tartar in top of
double boiler.
Mix thoroughly.
Place over rapidly boiling water and beat continually with electric mixer or
rotary beater until mixture will hold a peak (about 7 minutes).
Remove from heat.
Add vanilla and beat until thick enough to spread.

Frost tops and sides of cooled cake.

Italian Coconut Creme Cake
(Momma's Favorite)

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tsp. baking soda
5 egg whites, stiffly beaten
2 cups plain (all-purpose) flour
1 cup buttermilk
1 tsp. vanilla extract
2 cups grated coconut
1 cup chopped pecans
Preheat oven to 350 degrees.
Cream butter and shortening. Add sugar and beat until fluffy. Add egg yolks and
beat well. Add vanilla and beat until smooth. Combine flour and baking soda. Add
alternately to creamed mixture with buttermilk. Stir in coconut and
pecans.Gently fold in beaten egg whites. Bake in 3 (9 in.) greased and floured
cake pans for 25 minutes. Remove to wire rack and cool.

Cream Cheese Frosting
8 oz. cream cheese at room temp
1 stick of butter at room temp
1 lb. confectioner's sugar
1 tsp. vanilla extract
1/2 cup finely chopped pecans
1 cup grated coconut

Cream butter and cream cheese together. Add confectioner's sugar and vanilla,
beat until smooth. Stir in coconut and pecans. Frost layers, sides and top.

CHOCOLATE ITALIAN CREAM CAKE
5 Eggs, separated
2 cups sugar
1 stick butter, softened
1/2 cup shortening
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/4 cup dry powdered cocoa
1 teaspoon vanilla extract
1 cup coconut(can omit coconut and use 2 cups pecans)
1 cup chopped pecans
Beat egg whites until stiff, set aside. Cream together sugar, butter and
shortening. Add egg yolks, buttermilk, baking soda, flour and cocoa. By hand add
vanilla, coconut and pecans. Fold in egg whites. Bake in 3 (9 inch) greased and
floured cake pans at 350 for 20-25 minutes. Cool.

1-1/2 boxes confectioner's sugar
1 stick butter
12 oz. cream cheese, softened
1/3 cup dry powdered cocoa
3 teaspoons vanilla extract
1 cup chopped pecans
Beat first 5 ingredients until creamy. Fold in pecans. Spread over tops and
sides of cooled cakes.



Wednesday, August 17, 2011

Red Beans and Rice!

Hodge Podge Recipe!
Saute 1 lb. smoked sausage, chopped
with 1/2 lb. country ham pieces. Chopped.Drain.
Add 1 cup chopped onion,
2 cups(red,green,yellow)peppers,
1 cup celery,
1 Tbsp. minced garlic.
1 lb. small red beans, rinsed.
1 can diced tomatoes and
1-1/2 quarts beef stock...more to come!


Actually, this was tonight's version of Red Beans, but called it Hodge Podge because I mostly eyeball it!
Add 4 bay leaves,
1 tsp. kosher salt,
1 tsp, fresh ground pepper,
3 Tbsp.(or more) Zatarains'Big & Zesty Original Creole seasoning.

Bring to full boil, reduce heat to medium and cook 2-3 hours, stirring occasionally until beans are tender and liquid has thickened. I usually mash some of the beans against the pot with a spoon to thicken the liquid.Remove bay leaves. Prepare white rice. Ladle beans into serving bowl, top with mound of white rice and garnish with snipped chives.


Everything's in the pot and simmering to deliciousness! :)

Bring to full boil and reduce heat!

Voila! Dinner! Wondomous, I Garrontee!!!

Sometimes a favorite food memory crosses my mind and I may prepare various recipes but still HUNGER for that certain something! This was one of those cravings, knew I had smoked sausage in the freezer and felt the NEED for Red Beans & Rice! Small Red Beans cooked with lots of meat, the Trinity, spices and herbs! Served with White Rice and Fresh Snipped Chives. This is comfort food...memories of Momma's kitchen! She lived in Algiers (across the river from NOLA) from the early 60's until '88 when she left this walk of life.

Having heard the loss of a young man that I have known for 20 years...I felt the need for Comfort Food! To me, memories from Momma's kitchen are comfort food. Having learned from her, Ma, MeMomma and Daddy as I began cooking, I am very much an "eyeball/wing it" cook. As some might say, "I learned to 'make do' with what I have! Over the years, I have learned very much from my experience and taste buds. I can eat something and recreate it (sometimes better ;) ) with my tastebuds. My tastebuds must have a million feelers/antennas as I rarely follow a recipe but know what flavors compliment one another...BTW, can you tell that I love ALL things culinary!!!

Monday, August 15, 2011

Eggplant Parmesan

Eggplant Parmesan
Paula George
2 medium size eggplants, peeled and sliced in 1/2" slices
salt

1-1/2 cups flour, seasoned with salt and fresh ground pepper
2 eggs
2 cups milk
3 cups Panko breadcrumbs
1 Tbsp. Italian seasoning
Oil for frying
3 cups of your favorite Marinara sauce
1 cup fresh shredded Parmesan, more, if desired
Prepare eggplant; peel, slice and sprinkle with salt on both sides; allow to sit in colander for at least 30 minutes. Make 3 separate dishes for dredging. 1) Seasoned flour 2)Eggs & Milk whisked together 3) Panko Bread crumbs and Italian seasoning.
Dredge each slice of eggplant in flour...egg wash and panko crumbs. Place on baking sheet until all are coaated.
Heat 3/4" vegetable or peanut oil in large skillet over medium - medium high heat.Fry eggplant slices in heated oil until golden, turning once. Drain on paper towels and layer fan style in large baking dish.
Preheat oven to 350. Heat marinara in saucepan. Top each slice of eggplant with Marinara and Shredded Parmesan. Bake 8-10 minutes until cheese is melted. Serve immediately.

Serving suggestion: Serve with a grilled chicken breast and side salad for a complete meal!

Thursday, August 11, 2011

Flounder with Fresh Tomato, Corn, Avocado Salsa

Flounder With Fresh Tomato, Corn and Avocado Salsa

There are no screaming flavors here, just a quiet partnership of components: delicately flavored white fish and a fresh, subtle salsa. Summer produce gets another chance to shine in this recipe, taken from a cookbook that focuses on ingredients easily found at farmers markets in Southern states.
Pacific flounder is preferred over Atlantic, which is being overfished, according to the Monterey Bay Aquarium's Seafood Watch list. Tilapia and halibut are sustainable substitutes.
MAKE AHEAD: If you don't have to put this together all at once, the salsa can be covered and refrigerated for up to 6 hours; bring it to room temperature before serving.

6 servings
Ingredients:
For the salsa
1/2 lime
1 small ripe avocado, or 1/2 medium avocado
3 scallions
Leaves from 4 or 5 sprigs basil, plus chopped basil for optional garnish
Small bunch chives
2 medium cloves garlic
1/4 cup good-quality olive oil
Dash honey, preferably local
Dash ground cumin
4 saffron threads (optional, not really! This is a must, IMO
Salt
Freshly ground black pepper
1 ear corn
4 medium tomatoes (about 2 pounds)
For the fish
6 Pacific flounder fillets (about 6 ounces each)
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
2 sundried tomato tortillas, cut in strips, fried until crisp and seasoned with salt
Directions:
For the salsa: Bring a medium saucepan of water to boil over medium-high heat.
Meanwhile, squeeze the juice from the lime into a medium bowl (2 teaspoons). Peel the avocado and discard the pit; cut the flesh into 1/2-inch dice and add to the bowl, stirring gently to coat evenly.
Cut the white and light-green part of the scallions in half lengthwise, then chop into small pieces and add to the bowl. Chop the basil (4 tablespoons) and chives (3 tablespoons); add to the bowl. Mince the garlic and add to the bowl. Add the olive oil, honey, cumin, saffron, if using, and salt and pepper to taste.
Cut the ear of corn crosswise in half. Once the water boils, add the corn cob halves and cook for 2 minutes, then use tongs to transfer the halves to a plate to cool. Let the water return to a boil.
Carefully drop a tomato into the boiling water for 30 seconds, then transfer it to a plate and let it cool slightly. Repeat with the remaining tomatoes. Peel and seed the tomatoes, then cut the flesh into 1/2-inch dice; add to the bowl. Use a knife to cut the kernels from the corn cob halves; add the kernels to the bowl and mix gently to incorporate. Taste and adjust seasoning as needed.
Just before serving, prepare the fish: Rinse the fillets and remove any bones. Pat dry with paper towels and season both sides with salt and pepper to taste.
Heat the butter and oil in a large nonstick skillet over medium-high heat. When the butter has melted, add the fillets in a single layer; cook for 2 minutes, then carefully turn them over and cook for 2 minutes, or until the fish is golden brown in spots and just opaque in the center.
When ready to serve, divide the salsa among individual plates. Place a fillet on top of each portion and garnish with chopped basil and tortilla strips, if desired.

Wednesday, August 10, 2011

Chicken Rose' Scallopini and More!

Chicken Rosé Scallopine 

Stagman aka Tim Martin

I developed this dish through much experimentation, based on the combination of an Italian veal recipe and Provino's "Chicken Francese" dish. Guests always rave about the incredible sauce! I hope someone will cook it, review it and give me an opinion.

Chicken Rosé Scallopine

Ingredients
2 skinless, boneless chicken breasts (both halves)
2 Tablespoons, butter
1 Tablespoon Extra Virgin Olive Oil
Note: You will need to refresh oil and butter, so make sure you have extra butter and olive oil on hand.
About 1 dozen Capers (or more)
Kosher salt (for sauce) to taste & Kosher salt for chicken breasts, to taste
Black pepper (to season the breasts) to taste
1/3 cup Rosé *Other white wines work well, but there’s something about rosé.
Juice of 1 lemon
1 cup chicken stock
A couple Tablespoons Italian Parsley, chopped
½ cup all purpose flour
*Garnish  with chopped parsley

Directions
Scallop-slice chicken breasts into thin, flat cutlets. Each side of a breast should yield two to four 1/8- to ¼-inch thick pieces. Pound cutlets with a mallet between two sheets of wax paper or plastic wrap until tender. Season both sides of chicken with salt and pepper, then dredge lightly in flour.
In a Dutch oven, heat the butter and olive oil over med-high heat until butter froths. Brown the cutlets lightly on each side and transfer to a warm container, cover and reserve until you’re ready to make the sauce. This will take more than one batch because the butter and flour will eventually begin to scorch..
After removing the last batch of chicken, keep the oil/butter in the pan and make the sauce by deglazing the pan with wine, using a wooden spoon to loosen the fond (tasty bits of chicken) from the bottom. Reduce the heat a bit and add the chicken stock, simmer 4-5 minutes to reduce. Add lemon juice and capers, simmer for another minute or so, checking the sauce to see if it needs salt. Place all cutlets into the Dutch oven with the sauce, cover and simmer for an additional 15 minutes.

The cutlets should be plated with capers and sauce drizzled on top, with a little around the plate sides for dipping. Garnish with fresh, chopped parsley shortly before serving. You'll want an artisan bread to sop the sauce.
Chicken Scalloped and ready to tenderize!

Chicken seasoned and ready to dredge in flour.


Ingredients for Sauce!


Chicken browning in Butter and Olive Oil.

Voila! Ready to serve!



Stagman's Scallopini with Orzo/Basmati Pilaf and Lima Bean Salad! Enjoy!

Lima Bean Salad
from Kay Burlingame

1 pound Lima Beans, fresh or frozen
1/2 red onion, minced
1 cup mayonnaise
2 teaspoons grated horseradish
1 teaspoon worcestershire
2 Tbsp. fresh lemon juice
1/2 teaspoon kosher salt
Dash or two or Tabasco sauce
1 teaspoon crumbled fresh rosemary
3 slices bacon, fried crisp & crumbled

Cook lima beans covered in water until tender. Drain and rinse under cold water. Combine onion, mayonnaise, horseradish, Worcestershire, lemon juice, salt, Tabasco, rosemary and crumbled bacon in a bowl and mix well. Add cooked & drained lima beans; stir gently to coat. Chill, covered, overnight.

Yield: 8 servings

P.F. Chang's Gluten-free Mongolian Beef

This is on my must try list!

P.F. Chang's Gluten Free Mongolian Beef
Ingredients:
12 oz. Sliced Beef Tenderloin
1 tbsp. Soy Bean Oil
½ tsp. Garlic
2 fl oz. GLUTEN FREE soy sauce
2 tbsp. Sugar
1 tsp. Rice Wine
2 oz. Green Onion Sticks- 3" long, green part only!
½ tsp. Sesame Oil
Procedure:
1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.  Beef should be lightly browned around the edges and gray throughout the rest of the surface.

2. Add your garlic and toss.
3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.  The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.

5. Add the green onion sticks and toss to incorporate into the beef.  A few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil.
7. Place on a plate and enjoy!
8. May also add 3/4 cup chopped broccoli florets that have been steamed lightly.

Monday, August 8, 2011

Momma P's Meringue Pies & Fried Pies...

These are some favorites of family and friends over the years! Enjoy!

NANNY FAULK'S BUTTERSCOTCH PIE
3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.
* * * * * *  * * * * * * * * * * * * * * * *
MOMMA PAULA'S CHOCOLATE PIE
1 cup sugar
1/4 cup flour
1/2 cup dry cocoa
2 cups milk
3 eggs, separated
2 Tbsp. butter
1 teaspoon vanilla extract
6 Tbsp. sugar
1 teaspoon vanilla extract
1 pre-baked 9 inch pie crust.
In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.
Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and
then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.
Remove from heat and stir in butter and vanilla extract. Pour into baked crust.
Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.
Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.
* * * * * * * *  * * * * *
PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL
1 Pre-baked 9 inch Deep Pie Crust
Peanut Butter Layer:
1 cup confectioner's sugar
1/3 cup creamy peanut butter
Combine sugar and peanut butter until crumbly. Set aside.
Custard Filling:
1-1/2 cups sugar
6 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 Egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract
In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,
bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
into
beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
and
bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add
butter and vanilla.
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
1/2 tsp. vanilla extract
Beat until stiff peaks form.
ASSEMBLY:
Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.
Top with 1/2 of the cooked custard.
Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.
Fill crust with remaining custard.
Top with prepared Meringue.
Bake at 350 degrees for 12-15 minutes until golden.
Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.



* * * * * * * * * * * * * *
Fried Apple or Peach Pies
My Favorite Pastry:
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
4 Tbsp. ice water
1 Tbsp. vinegar
Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
until
crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours
or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10
fried pies or 1 deep dish pie pastry.
Filling:
3 cups peeled and diced apples or peaches
1/2 cup water
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. flour
Alternate Dried Fruit (use 2 pkgs.) chopped
and 1-1/2 cups water.
Cook fruit and water until tender but not mushy. Add remaining ingredients and
cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
hot
oil in iron skillet. Turn once.
Glaze if desired:
Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies.




Wednesday, August 3, 2011

Fiesta Shrimp Dip and more...

Being from Pensacola, seafood has always been a favorite of mine! Fiesta Shrimp Dip has to be one of my absolute favorites! I always double or triple the recipe, it's that good!

Fiesta Shrimp Dip
"Some Like It South" Pensacola Junior League Cookbook
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook my shrimp in water with
onions, lemons and Old Bay seasoning)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!


Another favorite is grilled fish or sauteed fish! Here's one of my favorites!

Spicy Grilled Fish
4 red snapper or orange roughy fillets (6 ounces each)
1 tablespoon Olive Oil
2 teaspoons Smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme
Optional Seasoning: Use 2 Tbsp. Caribbean Jerk seasoning.
Directions
Brush oil over fish. In a small bowl, combine the seasonings;
sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill.
Grill fillets, covered, over medium heat for 3-5 minutes on each side
or until fish flakes with a fork.
I use my grill basket for ease in turning fish.
Yield: 4 servings.

Not to forget...

> Jack Daniels Tipsy Grilled Salmon
> 1 lb. salmon fillets
> 1/3 cup Jack Daniels
> 1 Tbsp. lemon juice
> 2/3 cup brown sugar
> 2 Tbsp. butter, melted
> Mix last four ingredients. Pour over fish and 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.




Enjoy!