Wednesday, April 1, 2015

April 2015 Newsletter

I see Your Smiling Face in the beauty of the rose,
Your Voice as You whisper in the gentle breeze that blows.
The Warmth of Your Love surrounds me from the brilliant sun.
Peace and Tranquility abound as nature shows what You've done.
Everywhere we look, Your Presence can be seen.
From lofty mountain tops, to spacious meadows green.
Your Power and Your Majesty permeate my soul within
When I stop and let all Nature speak to me again.
Paula 1985
Restaurant Favorites
Joe's Crab Shack Blue Crab Dip
8 ounces cream cheese, softened
2 cups crab meat (canned works well)
1/4 cup diced green onion
1 tablespoon minced mild red chili pepper
1 tablespoon mild green chili pepper (Anaheim)
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons shredded Parmesan cheese
In bowl, combine first 7 ingredients. Mix well.
Transfer to oven safe dish (preferably a wide dish so that the dip
is only about an inch deep); sprinkle with Parmesan cheese.
Place in preheated broiler; broil for a few minutes until the top
begins to brown a bit.
Garnish top with a sprinkle of paprika a bit of minced fresh
Popeye's Extra-Crispy Spicy Fried Chicken with Delta Sauce
For the chicken:
3 eggs
1/3 cup water
1 cup Texas Pete hot sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2½-pound) chicken, cut into pieces
Peanut Oil, for frying
For the Delta Sauce:
½ cup mayonnaise
1 tablespoon lemon juice
¼ cup vegetable oil
¼ cup chili sauce
¼ cup ketchup
½ teaspoon paprika
½ teaspoon pepper
1 teaspoon onion powder
½ teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2-3 dashes hot pepper sauce
1 clove garlic, minced
For the chicken:
Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of chicken have been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
For the Delta sauce:
Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving.
Red Lobster Citrus Couscous
8 ounces dry couscous
1 1/2 cups water
1 tsp. fresh chopped dill
1 tsp. fresh chopped mint
1/2 tsp. salt
1 tbsp. brown sugar
1/8 tsp. white pepper
1 tbsp. olive oil
1 can mandarin oranges
Place water, salt, sugar, pepper and olive oil in a sauce pan and
bring to a boil.
Remove from heat and add couscous cover and let stand for about 7
Fold in oranges, juice, and fresh herbs.
Let stand for 2-3 minutes.
Serves 2
Olive Garden's
Herbed Risotto
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped
Hold the broth warm in a saucepan.
Heat oil in a separate pot, add onions and cook 3 minutes or until
onions are soft. Add rice to onions and stir for 2 minutes. Add
white wine and let evaporate. Add broth, about 1/2 cup at a time,
stirring frequently. Wait until each additional 1/2 cup is almost
completely absorbed by the rice. Continue to add until all of the
broth has been used, or until the risotto is cooked to desired
doneness. Turn off heat, add butter, Parmesan cheese and all herbs.
Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
NOTE: Finished risotto is creamy and rice is firm.
Serves 4
Banana Toffee Crépes
1 stick of butter
1 can of sweetened condensed milk
1/2 cup of light brown sugar
2 tbsp of light corn syrup
4 bananas, sliced
Whipped cream
Juice of one lemon
Chocolate shavings, for garnish
8 basic crepes (recipe below)
First, make crépes. Cover and keep warm. If you made your crépes
ahead of time, wrap them in foil and reheat in a 325 degrees F oven
for about 10 minutes or until warmed.
Combine butter, syrup, condensed milk and brown sugar in a medium
saucepan over medium low heat. Stir until butter melts and sugar
dissolves. Raise heat and bring to a low boil. While stirring
constantly, simmer for 8-10 minutes. The mixture will thicken and
turn a light caramel color.
Slice and peel bananas. Toss banana slices lightly with lemon juice.
Lay first crépe flat on serving plate. Spread 1/4 cup of crépe
filling across the crépe and layer 6-8 slices of bananas on top.
Fold in half and then again in quarters. Top with whipped cream and
chocolate shavings. Repeat with remaining crépes and serve
Serves 8
Basic Crépe Batter
3/4 cup of all-purpose flour
1 tbsp of melted butter
1 1/4 cups of skim milk
2 eggs
3/4 tsp of salt
Combine all ingredients into a blender and mix until well blended.
Refrigerate batter for at least 30 minutes.
Place a pan on a medium-hot burner. Once hot, brush with a little
butter or oil.
Pour 2-3 tablespoons of batter onto pan. Swirl the batter until it
covers the bottom of the pan.
Cook for 1-2 minutes on the first side until golden brown, then
flip and cook another 15-30 seconds on the other side.
Makes 8-10 crépes

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