Monday, April 19, 2010

Garlic Buffalo Shrimp

Sauteed shrimp with minced garlic, red pepper flakes, s & p, and some A$$ Kickin' Roasted Garlic Hot Sauce. Cooled it down with a side of creamy ranch dressing with blue cheese.

Saturday, April 17, 2010

Hot Hamburger

pretty self-explanatory. I used a bit of onion soup mix, balsamic vinegar, olive oil, and pepper in the ground beef, a 91% lean grind. We cheated and bought a jar of gravy. Occasionally, while the patties were cooking, I would deglaze the pan, and pour into the gravy.
We decided to use a brand-name "fast food" style crispy french fry, oven baked.
diner style.
(thanks, Stan, for snapping a few pics!)

Sunday, April 4, 2010

Kitchen window...

Easter Lunch

Biscuits, a classic from the red and white checked cookbook... you know the one. I rolled the dough out, spread with butter, folded, repeated several times. I let the dough rest for a while in plastic wrap in the fridge. When ready to bake, roll out, cut, bake 450 degree oven for 8-10 minutes.
The ham was roasted on a rack, then poured a jar of simple apple butter/sauce over the top. Towards the end, drizzled with orange blossom honey. Basted. Add water to pan as needed.
Served with scalloped corn. I had some corn from last fall's farmer's market in the freezer. I made scalloped corn, using fresh breadcrumbs, dried minced onion, pepper, the corn, couple of eggs, milk, grated sharp cheddar. Top with more grated cheese towards the end of baking.


Made a cheese fondue (a couple of different cheeses, madeira, shallots, garlic, chicken stock, tossed grated cheese in corstarch), dipped bread, hot link sausage cut into 1 inch pieces, lefotver parmesan steak cut into strips and fried, roasted potatoes (seasoned with dry ranch mix and truffle oil).
Served with a green salad with bleu cheese and dried cranerries.

Carrot Cake

Carrot Cake with crushed pineapple, walnuts, coconut. For 2 9-inch pans I used a recipe that called for 3 cups flour, 1 T. baking soda, 1 t. salt, 1 T. cinnamon, (and some other, unmeasured spices: cardamom, nutmeg, cloves), 2 1/2 cups sugar, 1 1/2 cup oil, 4 eggs, vanilla.
Sift dry ingredients together. Beat eggs, add oil and sugar, add vanilla. Stir in 2 cups grated carrot, one cup coconut, 8 oz. crushed pineapple with juice. Add dry ingredients and walnuts. Stir to mix.
I prepared the pans by coating with crisco, then placing a coffee filter (didn't have waxed or parchment paper) in the greased pan, turn over so it is also greased; flour.
350 degrees for close to an hour... watch, test with toothpick and cake should pull away form the edges. Cool on a rack (or a couple of wooden spoons on the counter).
Before frosting the cakes, spread with a mixture of orange marmalade )sunshine in a jar, see earlier blog)and corn syrup that has been heated to spreading consistency. Let sit and soak into the cake, refrigerate.
Frosting: 2 pkg. cream cheese, one stick butter, whipped with bag of powdered sugar, vanilla, some milk if too thick.
Press toasted coconut/walnuts onto sides, sprinkle on top.
Quite rich.

Tomato Sauce

Saute shallots in olive oil, add madeira; reduce. Add crushed tomatoes (with basil), add fresh basil (chiffonade).
Drain cooked pasta, toss with olive oil (truffle), and chili flakes.
Served with steak parmesan.


Yep, forgot the peas, again...
Brown chicken (boneless, skinless thighs) in oil, seasoned with smoked sweet paprika. Add beef hot links, cut into 1-inch pieces, diced green and red bell pepper, onion, minced garlic. Add rice to the pan, coat with oil, heat until fragrant. Add crushed tomatoes, saffron, chicken stock. Stick some lobstertails and large peeled and deveined raw shrimp down into the rice.
Cook in oven (check at 20 minutes, depending on type of rice)
(would have added frozen peas at the end, too, but forgot to do so...)

Served with crusty bread.