from..."Miss Mary's Kitchen"
#mb-08-11
NORM’S WANDERING WALLABY BAKED PASTA
Tasting new wines that come on the market has always been a way of life at our house. Sometimes, we invite friends and family over to help us “judge” the various bottles that Norm has been asked to consider for the store or to write about for one of his wine columns.
After reviewing a number of inexpensive offerings one afternoon (with one being called “Wandering Wallaby”), we found ourselves without a dinner entrée. Always the creative talent, Norm came up with a ‘tongue-in-cheek’ rendition of a beef-noodle casserole using the ingredients he found in the refrigerator. We have often laughed at the name, and fondly recalled that wine!
NORM’S WANDERING WALLABY BAKED PASTA
Serves 6
16 oz. penne pasta
8 oz. ground wallaby (or ground chuck if wallaby is not available)
8 oz. mild/sweet Italian sausage
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
8 slices American cheese
12 oz. petite diced tomatoes
12 oz. tomato sauce
½ c. chopped red onion
2 T. chopped garlic
1 T. virgin olive oil
1 T. sugar
1 t. salt
Prepare the penne pasta according to the package directions, cooking it slightly less than instructed. Drain, and set aside. Brown the meats in a skillet with 1 T. garlic. In a large saucepan, pour in the olive oil. Sauté the onion and remaining 1 T. garlic until softened, then add in tomatoes, sugar and salt and simmer for 30 minutes.
To the pasta, combine the meat mixture, sauce and half of the shredded cheese, mixing well. Pour into a lightly greased casserole or lasagna dish. Over the mixture, arrange the American cheese slices then the remaining shredded cheeses. Cover the dish with aluminum foil, bake for 45 minutes at 350 degrees. Remove the foil the last 10-15 minutes of cooking.
Serve with a tossed salad lightly dressed with olive oil and vinegar, and hot garlic bread.
Saturday, December 3, 2011
Monday, September 19, 2011
El Biggero Shrimp Creole
from..."Miss Mary's Kitchen"
#mb-07-11
EL BIGGERO SHRIMP CREOLE
When we go to our cottage in Matlacha, FL, eating fresh seafood is high on the list of priorities for us. There are three purveyors of fresh seafood in this little Gulf of Mexico community, a number which would be highly envied in most anyone’s hometown! It is extremely easy to find the “freshest” of most any local sea creature, and we take full advantage of it on each visit. We often bring back a supply that helps us keep the memory of our last visit ever near, and makes the next visit even more enticing.
Norm donned his El Biggero hat, and chose to turn a package of the Gulf crustaceans into a delightful Cajun-inspired dish.
EL BIGGERO SHRIMP CREOLE
Serves 4
1 lb. Gulf Shrimp, 20-30 count (medium)
1-2 T. olive oil
1 yellow bell pepper, diced
1 medium onion, chopped
3 garlic cloves, minced
1 -12 oz. can petite diced tomatoes
6 oz. tomato sauce
1 T. Louisiana hot sauce
1 T. chopped cilantro
1 t. sugar
1 t. salt
1 T. Italian herb mix
½ lime, juiced
Peel and devein the shrimp, set aside. In a large saucepan, sauté the bell pepper, onion and garlic until softened. Add all remaining ingredients except shrimp. Simmer over low heat 30 minutes. Add the shrimp, stir to combine. Cook for 5 minutes, or until the shrimp turn pink – no longer.
Serve over jasmine rice.
#mb-07-11
EL BIGGERO SHRIMP CREOLE
When we go to our cottage in Matlacha, FL, eating fresh seafood is high on the list of priorities for us. There are three purveyors of fresh seafood in this little Gulf of Mexico community, a number which would be highly envied in most anyone’s hometown! It is extremely easy to find the “freshest” of most any local sea creature, and we take full advantage of it on each visit. We often bring back a supply that helps us keep the memory of our last visit ever near, and makes the next visit even more enticing.
Norm donned his El Biggero hat, and chose to turn a package of the Gulf crustaceans into a delightful Cajun-inspired dish.
EL BIGGERO SHRIMP CREOLE
Serves 4
1 lb. Gulf Shrimp, 20-30 count (medium)
1-2 T. olive oil
1 yellow bell pepper, diced
1 medium onion, chopped
3 garlic cloves, minced
1 -12 oz. can petite diced tomatoes
6 oz. tomato sauce
1 T. Louisiana hot sauce
1 T. chopped cilantro
1 t. sugar
1 t. salt
1 T. Italian herb mix
½ lime, juiced
Peel and devein the shrimp, set aside. In a large saucepan, sauté the bell pepper, onion and garlic until softened. Add all remaining ingredients except shrimp. Simmer over low heat 30 minutes. Add the shrimp, stir to combine. Cook for 5 minutes, or until the shrimp turn pink – no longer.
Serve over jasmine rice.
Monday, July 4, 2011
Dutch Baby Pancake
from..."Miss Mary's Kitchen"
#mb-06-11
DUTCH BABY PANCAKE
Norm and I have always enjoyed visits to the West Coast to see his relatives, particularly spending time with his brother and sister-in-law in Benicia, CA. There is such a comfort derived from spending time with family members, especially when they are such gracious hosts as Jim and Bonnie. On a whirlwind trip several years ago, we were able to spend a few days with them. One morning for breakfast, Bonnie prepared a scrumptious treat for us, something she called a Dutch Baby Pancake. Having never had one before, I perched on a stool in the kitchen and intently watched as she quickly mixed up the ingredients that would soon go into the cast iron skillet heating in the oven. What came out of her oven was this delightfully fluffy pancake, and my, was it an impressive sight to see! She served it with sausage links and bacon. I can still warmly recall that delicious meal.
As a special addition to the Dutch Baby, consider preparing a fruit topping to pass around the table. I suggest an apple topping but most any seasonal fruit could be substituted. This would make a great brunch entree for your family or a special breakfast for guests (like us!). Bonnie was kind enough to share her recipe with me, and I hope you find it as delicious as Norm and I did.
DUTCH BABY PANCAKE
3 eggs
3/4 c. milk
3/4 c. unbleached bread flour
1/4 t. vanilla extract
Pinch nutmeg
Pinch salt
2 T. butter
Powdered sugar
Topping *
3 peeled and cored apples, sliced into wedges
2-3 T. butter
¼ c. sugar
pinch cinnamon (optional)
½ lemon, juiced
Place a 10-inch cast-iron skillet (or any oven-proof shallow container) in the oven while it preheats to 425 degrees. Beat eggs until they are pale and frothy (electric mixer, blender, food processor or whisk). Add milk, flour, vanilla, nutmeg and salt and blend until smooth, about 2 minutes. Remove the heated skillet from the oven and add butter. When melted, swirl to coat the bottom and sides of the pan (this will help the pancake rise as it cooks). Pour batter into skillet, return to oven. Bake for a total of 20-25 minutes, or until pancake is golden brown and has risen in the pan.
While the pancake is baking, prepare the topping. Melt butter in a skillet over medium heat, add apples. Stir to coat with butter. Saute for 2-3 minutes, then add sugar, cinnamon and lemon juice. Reduce heat to low and simmer 5 minutes, stirring to prevent sticking. Set aside, keep warm.
Remove pancake from oven. Dust with powdered sugar over top. Serve immediately, passing the apple topping.
Serves 4
*apple pie filling can be substituted
#mb-06-11
DUTCH BABY PANCAKE
Norm and I have always enjoyed visits to the West Coast to see his relatives, particularly spending time with his brother and sister-in-law in Benicia, CA. There is such a comfort derived from spending time with family members, especially when they are such gracious hosts as Jim and Bonnie. On a whirlwind trip several years ago, we were able to spend a few days with them. One morning for breakfast, Bonnie prepared a scrumptious treat for us, something she called a Dutch Baby Pancake. Having never had one before, I perched on a stool in the kitchen and intently watched as she quickly mixed up the ingredients that would soon go into the cast iron skillet heating in the oven. What came out of her oven was this delightfully fluffy pancake, and my, was it an impressive sight to see! She served it with sausage links and bacon. I can still warmly recall that delicious meal.
As a special addition to the Dutch Baby, consider preparing a fruit topping to pass around the table. I suggest an apple topping but most any seasonal fruit could be substituted. This would make a great brunch entree for your family or a special breakfast for guests (like us!). Bonnie was kind enough to share her recipe with me, and I hope you find it as delicious as Norm and I did.
DUTCH BABY PANCAKE
3 eggs
3/4 c. milk
3/4 c. unbleached bread flour
1/4 t. vanilla extract
Pinch nutmeg
Pinch salt
2 T. butter
Powdered sugar
Topping *
3 peeled and cored apples, sliced into wedges
2-3 T. butter
¼ c. sugar
pinch cinnamon (optional)
½ lemon, juiced
Place a 10-inch cast-iron skillet (or any oven-proof shallow container) in the oven while it preheats to 425 degrees. Beat eggs until they are pale and frothy (electric mixer, blender, food processor or whisk). Add milk, flour, vanilla, nutmeg and salt and blend until smooth, about 2 minutes. Remove the heated skillet from the oven and add butter. When melted, swirl to coat the bottom and sides of the pan (this will help the pancake rise as it cooks). Pour batter into skillet, return to oven. Bake for a total of 20-25 minutes, or until pancake is golden brown and has risen in the pan.
While the pancake is baking, prepare the topping. Melt butter in a skillet over medium heat, add apples. Stir to coat with butter. Saute for 2-3 minutes, then add sugar, cinnamon and lemon juice. Reduce heat to low and simmer 5 minutes, stirring to prevent sticking. Set aside, keep warm.
Remove pancake from oven. Dust with powdered sugar over top. Serve immediately, passing the apple topping.
Serves 4
*apple pie filling can be substituted
Monday, June 13, 2011
"Wacky Cake"
from..."Miss Mary's Kitchen"
#mb-05-11
WACKY CAKE
The company that I work for has an on-line blog that allows associates to communicate with each other, both for business and social interaction. One segment has nothing but recipes and food preferences, comments being both good and bad. It’s always fun to read the stories behind someone’s favorites. I was drawn to this recipe because the writer described it as a memorable part of all the things prepared by his mother (I figured it had to be good). Secondly, I wanted to see how this one actually turned into a cake because of the intriguing ingredients, and the method of preparation. I am certainly glad I had the curiosity to try it!
WACKY CAKE
Serves 9-12
1-1/2 c. all-purpose flour
1 c. sugar
3 T. cocoa
1 t. baking soda
½ t. salt
1 T. vinegar
1 t. vanilla
6 T. vegetable oil
1 c. cold water
Measure the dry ingredients into a 9” baking dish, mixing everything together well. Make 3 holes in the dry mixture, and put vinegar, vanilla and oil into the holes. Pour water over everything. Mix well with a fork, paying close attention to the corners and edges.
Bake at 350 degrees for 40 minutes. Sift powdered sugar over the cake when it comes out of the oven.
The recipe can be doubled using a 9”x13” pan.
#mb-05-11
WACKY CAKE
The company that I work for has an on-line blog that allows associates to communicate with each other, both for business and social interaction. One segment has nothing but recipes and food preferences, comments being both good and bad. It’s always fun to read the stories behind someone’s favorites. I was drawn to this recipe because the writer described it as a memorable part of all the things prepared by his mother (I figured it had to be good). Secondly, I wanted to see how this one actually turned into a cake because of the intriguing ingredients, and the method of preparation. I am certainly glad I had the curiosity to try it!
WACKY CAKE
Serves 9-12
1-1/2 c. all-purpose flour
1 c. sugar
3 T. cocoa
1 t. baking soda
½ t. salt
1 T. vinegar
1 t. vanilla
6 T. vegetable oil
1 c. cold water
Measure the dry ingredients into a 9” baking dish, mixing everything together well. Make 3 holes in the dry mixture, and put vinegar, vanilla and oil into the holes. Pour water over everything. Mix well with a fork, paying close attention to the corners and edges.
Bake at 350 degrees for 40 minutes. Sift powdered sugar over the cake when it comes out of the oven.
The recipe can be doubled using a 9”x13” pan.
Monday, May 2, 2011
Shrimp and Asparagus Casserole
from..."Miss Mary's Kitchen"
#mb-04-11
SHRIMP AND ASPARAGUS CASSEROLE
For many years, before the cable channel chefs came into being, I enjoyed the cooking shows on Public Broadcasting stations. While today’s PBS offerings are still enjoyed, I particularly miss the ones produced in Louisiana featuring The Cookin’ Cajun, Justin Wilson.
When this show was aired, I was usually seated in front of the TV with pen in hand, ready to capture whatever special recipe he was preparing for that episode. Besides his obvious enjoyment of the bountiful seafood available in the Bayou state, the tales he told as he prepared a dish added great ‘flavor’ to the food. We truly lost an artist when Mr. Wilson passed away, but his memory and cherished recipes will remain with us forever.
The following recipe brings together a unique combination of ingredients, asparagus and shrimp. The casserole is an easy one to prepare, and is especially flavorful. True to the ingredients Justin Wilson often incorporated into his recipes, Louisiana hot sauce and wine are prominent in the makeup of this entrée. There’s just enough hot sauce to give you a hint of heat as you savor each bite, and the wine nicely complements the melding of the asparagus and shrimp flavors.
Add a Caesars salad, and you have a recipe fit for most any Cajun, or whoever is feasting with you.
SHRIMP AND ASPARAGUS CASSEROLE
Serves 4 - 6
1-15 oz. can green asparagus spears, well drained, or 1 lb. fresh asparagus, trimmed
1 c. grated cheddar
½ c. grated Romano or Parmesan cheese or a combination of the two
1 lb. medium shrimp, boiled, peeled and deveined
2 eggs
1 c. Sauternes or Riesling wine (Justin always used Sauternes in his seafood recipes)
1 T. Worcestershire sauce
1 t. Louisiana hot sauce
Salt to taste (optional)
1 can mushroom soup (I like to substitute a medium white sauce with sautéed mushrooms to reduce the sodium)
¾ c. dry bread crumbs
In a greased 2 quart casserole, layer asparagus, half of the cheeses, shrimp, and then the remaining cheeses. Beat together the eggs, wine, Worcestershire and Louisiana sauces. Pour this over the layers. Spread the mushroom soup over all, and then top with the bread crumbs. Bake in a 350 degree oven for approximately 25 minutes until browned and bubbly. If you choose to use fresh asparagus, increase the cooking time to 45 minutes.
#mb-04-11
SHRIMP AND ASPARAGUS CASSEROLE
For many years, before the cable channel chefs came into being, I enjoyed the cooking shows on Public Broadcasting stations. While today’s PBS offerings are still enjoyed, I particularly miss the ones produced in Louisiana featuring The Cookin’ Cajun, Justin Wilson.
When this show was aired, I was usually seated in front of the TV with pen in hand, ready to capture whatever special recipe he was preparing for that episode. Besides his obvious enjoyment of the bountiful seafood available in the Bayou state, the tales he told as he prepared a dish added great ‘flavor’ to the food. We truly lost an artist when Mr. Wilson passed away, but his memory and cherished recipes will remain with us forever.
The following recipe brings together a unique combination of ingredients, asparagus and shrimp. The casserole is an easy one to prepare, and is especially flavorful. True to the ingredients Justin Wilson often incorporated into his recipes, Louisiana hot sauce and wine are prominent in the makeup of this entrée. There’s just enough hot sauce to give you a hint of heat as you savor each bite, and the wine nicely complements the melding of the asparagus and shrimp flavors.
Add a Caesars salad, and you have a recipe fit for most any Cajun, or whoever is feasting with you.
SHRIMP AND ASPARAGUS CASSEROLE
Serves 4 - 6
1-15 oz. can green asparagus spears, well drained, or 1 lb. fresh asparagus, trimmed
1 c. grated cheddar
½ c. grated Romano or Parmesan cheese or a combination of the two
1 lb. medium shrimp, boiled, peeled and deveined
2 eggs
1 c. Sauternes or Riesling wine (Justin always used Sauternes in his seafood recipes)
1 T. Worcestershire sauce
1 t. Louisiana hot sauce
Salt to taste (optional)
1 can mushroom soup (I like to substitute a medium white sauce with sautéed mushrooms to reduce the sodium)
¾ c. dry bread crumbs
In a greased 2 quart casserole, layer asparagus, half of the cheeses, shrimp, and then the remaining cheeses. Beat together the eggs, wine, Worcestershire and Louisiana sauces. Pour this over the layers. Spread the mushroom soup over all, and then top with the bread crumbs. Bake in a 350 degree oven for approximately 25 minutes until browned and bubbly. If you choose to use fresh asparagus, increase the cooking time to 45 minutes.
Wednesday, April 13, 2011
Food and Wine Parings
from..."Miss Mary's Kitchen"
Ever wonder which wine goes best with which foods? Here are some suggestions from my husband Norm the "wine expert". Next time you are serving those important guests, make sure you get the food and wine pairing right.
FOOD AND WINE PAIRINGS
Grilled Steak or Beef Tenderloin - Cabernet Sauvignon
Lamb Chops or Pork Loin Chops - Merlot
Barbecued Ribs or Spaghetti - Red Zinfandel or Chianti
Prime Rib or Roast Duck - Pinot Noir
Lobster, King Crab, Oysters on the Half Shell - Chardonnay
Oysters Rockefeller or Broiled Fish - Sauvignon Blanc
Shrimp Alfredo or Clams Marinara - Pinot Grigio
Baked Fish, Poached Flounder, or Fried Shrimp - Riesling or Pinot Grigio
Chicken La Orange or Cornish Game Hens - Chardonnay or Pinot Noir
Grilled or baked Salmon - Chardonnay, Viognier or Pinot Noir
Ever wonder which wine goes best with which foods? Here are some suggestions from my husband Norm the "wine expert". Next time you are serving those important guests, make sure you get the food and wine pairing right.
FOOD AND WINE PAIRINGS
Grilled Steak or Beef Tenderloin - Cabernet Sauvignon
Lamb Chops or Pork Loin Chops - Merlot
Barbecued Ribs or Spaghetti - Red Zinfandel or Chianti
Prime Rib or Roast Duck - Pinot Noir
Lobster, King Crab, Oysters on the Half Shell - Chardonnay
Oysters Rockefeller or Broiled Fish - Sauvignon Blanc
Shrimp Alfredo or Clams Marinara - Pinot Grigio
Baked Fish, Poached Flounder, or Fried Shrimp - Riesling or Pinot Grigio
Chicken La Orange or Cornish Game Hens - Chardonnay or Pinot Noir
Grilled or baked Salmon - Chardonnay, Viognier or Pinot Noir
Friday, February 18, 2011
STIFADO
from..."Miss Mary's Kitchen"
Stifado
This is a recipe that I got from our close friend Lenny, whose sister lived in the Philippines for years, and I believe that is the origin of this one. This is a great winter time recipe, and we have enjoyed it many times over the years. Lenny was the best man at our wedding and this is one of the best presents from him, since he is a very good cook!
STIFADO
1 large pork shoulder
3/4 cup soy sauce
juice of 2 lemons
black pepper to taste
2 cloves garlic
1 and 1/2 cups pineapple juice
water
Cook the pork shoulder in water in a Dutch Oven until done (2-3 hours) at 350 degrees
Save 3 cups of the liquid
Mix the other ingredients in with the 3 cups of liquid and pour over the pork shoulder
Continue cooking until the liquid has reduced down gravy
Serve with rice and fresh greens (we like Yellow Saffron rice with this dish)
Serves 6 to 8
Stifado
This is a recipe that I got from our close friend Lenny, whose sister lived in the Philippines for years, and I believe that is the origin of this one. This is a great winter time recipe, and we have enjoyed it many times over the years. Lenny was the best man at our wedding and this is one of the best presents from him, since he is a very good cook!
STIFADO
1 large pork shoulder
3/4 cup soy sauce
juice of 2 lemons
black pepper to taste
2 cloves garlic
1 and 1/2 cups pineapple juice
water
Cook the pork shoulder in water in a Dutch Oven until done (2-3 hours) at 350 degrees
Save 3 cups of the liquid
Mix the other ingredients in with the 3 cups of liquid and pour over the pork shoulder
Continue cooking until the liquid has reduced down gravy
Serve with rice and fresh greens (we like Yellow Saffron rice with this dish)
Serves 6 to 8
Friday, February 11, 2011
Crawfish Coquille
from..."Miss Mary's Kitchen"
Now here is something different from the New Orleans Old and New Cookbook from 1904, That is, if you can find "Craw-Dads" at your local market! If you like shellfish of any kind, you will like this recipe!
Recipes from New Orleans Old and New Cookbook (1904)
Crawfish Coquille
1 qt. picked and boiled crawfish
1 pt. cream
1Tb. flour
1/2 tsp. minced parsley
2 Tbs. butter
8 drops Tabasco
1 tsp. salt
1 tsp. grated onion
1 wine glass sherry
Boil cream, stir into it flour, onion, butter and parsley; add Tabasco and salt.
When thick, put in crawfish and wine.
Cook 5 mins. longer.
Serve in ramekins with bread crumbs on top with small pats of butter -- baked for 10 minutes.
Now here is something different from the New Orleans Old and New Cookbook from 1904, That is, if you can find "Craw-Dads" at your local market! If you like shellfish of any kind, you will like this recipe!
Recipes from New Orleans Old and New Cookbook (1904)
Crawfish Coquille
1 qt. picked and boiled crawfish
1 pt. cream
1Tb. flour
1/2 tsp. minced parsley
2 Tbs. butter
8 drops Tabasco
1 tsp. salt
1 tsp. grated onion
1 wine glass sherry
Boil cream, stir into it flour, onion, butter and parsley; add Tabasco and salt.
When thick, put in crawfish and wine.
Cook 5 mins. longer.
Serve in ramekins with bread crumbs on top with small pats of butter -- baked for 10 minutes.
Tuesday, January 18, 2011
MA & PA SEAFOOD CHOWDER
from... Miss Mary's Kitchen
MA AND PA SEAFOOD CHOWDER
This recipe is from the “El Biggero” Collection, which are a number of dishes dreamed up by my husband under his chef name, El Biggero. This recipe is really for Bouillabaisse, but is named for my mother and father who he called “Ma and Pa”. The recipe was invented as a special treat on one of their visits to our home.
MA AND PA SEAOOD CHOWDER
Serves 6-8
Ingredients (A)
1 -14oz can chicken broth
1 - 8 oz bottle clam juice
1 - 14oz can diced tomatoes
1 - teaspoon salt
1 - tablespoon Louisiana hot sauce
1 - tablespoon extra virgin olive oil
1 - tablespoon chopped garlic
½ - stick butter
¼ - teaspoon saffron
1- medium potato (diced)
1 - large parsnip (diced)
½ - large red onion (diced)
1 - large celery stalk (diced)
1 - large carrot (diced)
Ingredients (B)
1/3 - Lb. Shrimp
1/3 - Lb. Catfish nuggets
1/3 - Lb. Bay scallops
1/3 - Lb. Fresh shucked Oysters
½ - cup dry Sherry
½ - cup dry white wine
Place all of Ingredients (A) in large stock pot. Bring to slow boil and reduce heat and simmer for 2 and ½ hours.
Next add all of Ingredients (B) to the stock pot and bring to a slow boil and reduce heat and simmer for 1 hour.
Serve with Sourdough French bread and Caesar Salad.
MA AND PA SEAFOOD CHOWDER
This recipe is from the “El Biggero” Collection, which are a number of dishes dreamed up by my husband under his chef name, El Biggero. This recipe is really for Bouillabaisse, but is named for my mother and father who he called “Ma and Pa”. The recipe was invented as a special treat on one of their visits to our home.
MA AND PA SEAOOD CHOWDER
Serves 6-8
Ingredients (A)
1 -14oz can chicken broth
1 - 8 oz bottle clam juice
1 - 14oz can diced tomatoes
1 - teaspoon salt
1 - tablespoon Louisiana hot sauce
1 - tablespoon extra virgin olive oil
1 - tablespoon chopped garlic
½ - stick butter
¼ - teaspoon saffron
1- medium potato (diced)
1 - large parsnip (diced)
½ - large red onion (diced)
1 - large celery stalk (diced)
1 - large carrot (diced)
Ingredients (B)
1/3 - Lb. Shrimp
1/3 - Lb. Catfish nuggets
1/3 - Lb. Bay scallops
1/3 - Lb. Fresh shucked Oysters
½ - cup dry Sherry
½ - cup dry white wine
Place all of Ingredients (A) in large stock pot. Bring to slow boil and reduce heat and simmer for 2 and ½ hours.
Next add all of Ingredients (B) to the stock pot and bring to a slow boil and reduce heat and simmer for 1 hour.
Serve with Sourdough French bread and Caesar Salad.
El Biggero Beef Stroganoff
From Miss Mary's Kitchen
El Biggero Beef Stroganoff
This is another recipe from my husband "Chef El Biggero"
El Biggero Beef Stroganoff:
1 - pound beef (good cut) cut in chunks (tenderloin is best)
8 oz. fresh mushrooms sliced
8 oz chopped onions
1/2 - 12oz jar creamy Alfredo sauce
1 - 8oz container of sour cream
1 - can of cream of mushroom soup
6 oz red wine
4 - cloves of fresh garlic, or1/4 cup crushed garlic ,or 1 tablespoon garlic powder
1 - tablespoon Worcestershire sauce
1 - teaspoon Louisiana hot sauce
1 - teaspoon salt
1 - 16 oz bag egg noodles
marinate beef, wine, and garlic for three hours.
Then combine all ingredients in a large sauce pan and cook
on low heat for one hour.
Serve over cooked noodles - serves 4-6
El Biggero Beef Stroganoff
This is another recipe from my husband "Chef El Biggero"
El Biggero Beef Stroganoff:
1 - pound beef (good cut) cut in chunks (tenderloin is best)
8 oz. fresh mushrooms sliced
8 oz chopped onions
1/2 - 12oz jar creamy Alfredo sauce
1 - 8oz container of sour cream
1 - can of cream of mushroom soup
6 oz red wine
4 - cloves of fresh garlic, or1/4 cup crushed garlic ,or 1 tablespoon garlic powder
1 - tablespoon Worcestershire sauce
1 - teaspoon Louisiana hot sauce
1 - teaspoon salt
1 - 16 oz bag egg noodles
marinate beef, wine, and garlic for three hours.
Then combine all ingredients in a large sauce pan and cook
on low heat for one hour.
Serve over cooked noodles - serves 4-6
Friday, January 7, 2011
Saucy Cornish Game Hens
From Miss Mary's Kitchen
Saucy Cornish Game Hens
I have always admired the culinary talents of my husband, Norm. He can open the refrigerator or pantry door, look at the contents, and quickly put together a recipe in his mind. Norm and I joke about this “talent.” One of the pitfalls is that the ingredients in his creations are rarely measured but are instead added until the right taste is achieved. The results are usually a one-of-a-kind treat that cannot be replicated!
Regardless, Norm’s ability to think on his feet in the kitchen is something I try to emulate, and I confess that I always enjoy the finished dish. In the case of the entrée below, the use of a leftover wine evolved into a favorite recipe often served at our house.
This dish is suitable for a special dinner for friends and family. You might even consider this as an alternate to the traditional turkey served during the holiday season. If you have never enjoyed Cornish game hens, they are cross-bred chickens that are younger than the poultry we normally find in the meat department, and are both extremely tender and very flavorful. Because this recipe involves stuffing the birds with the long grain and wild rice mixture, the addition of a salad or green vegetable is all that is needed to complete the meal!
SAUCY CORNISH HENS
Generously serves 2
2 Cornish game hens
1 pkg. long grain and wild rice, prepared
1-6 oz. can orange juice concentrate, thawed
6 to 8 oz. dry red wine
¼ lb. butter or margarine
Preheat the oven to 375 degrees. Prepare a 9”x 12” baking dish by coating with oil. Remove the last joint of the wings of the Cornish hens, rinse and pat dry. Stuff each cavity with the prepared rice mixture, place in the baking dish. Put in the oven, and set a timer for 15 minutes.. While the hens are cooking, prepare the sauce that will be used to baste them. In a medium saucepan, mix together the orange juice concentrate, wine and butter. Heat over medium heat until all ingredients are blended together. Reduce to low, keep warm throughout cooking of Cornish hens. When the timer goes off, remove the hens, baste liberally with the sauce, and return to the oven. Repeat this process three additional times for a total cooking time of 60 minutes. These small birds can brown quickly between bastings. To prevent them from turning too brown, tent the dish with aluminum foil after the 30 minute basting.
Remove dish from oven, allow to sit approximately 5 minutes before serving. If there is remaining sauce, bring it to a boil, then turn down to simmer while the birds are resting, and then serve with the meal.
Saucy Cornish Game Hens
I have always admired the culinary talents of my husband, Norm. He can open the refrigerator or pantry door, look at the contents, and quickly put together a recipe in his mind. Norm and I joke about this “talent.” One of the pitfalls is that the ingredients in his creations are rarely measured but are instead added until the right taste is achieved. The results are usually a one-of-a-kind treat that cannot be replicated!
Regardless, Norm’s ability to think on his feet in the kitchen is something I try to emulate, and I confess that I always enjoy the finished dish. In the case of the entrée below, the use of a leftover wine evolved into a favorite recipe often served at our house.
This dish is suitable for a special dinner for friends and family. You might even consider this as an alternate to the traditional turkey served during the holiday season. If you have never enjoyed Cornish game hens, they are cross-bred chickens that are younger than the poultry we normally find in the meat department, and are both extremely tender and very flavorful. Because this recipe involves stuffing the birds with the long grain and wild rice mixture, the addition of a salad or green vegetable is all that is needed to complete the meal!
SAUCY CORNISH HENS
Generously serves 2
2 Cornish game hens
1 pkg. long grain and wild rice, prepared
1-6 oz. can orange juice concentrate, thawed
6 to 8 oz. dry red wine
¼ lb. butter or margarine
Preheat the oven to 375 degrees. Prepare a 9”x 12” baking dish by coating with oil. Remove the last joint of the wings of the Cornish hens, rinse and pat dry. Stuff each cavity with the prepared rice mixture, place in the baking dish. Put in the oven, and set a timer for 15 minutes.. While the hens are cooking, prepare the sauce that will be used to baste them. In a medium saucepan, mix together the orange juice concentrate, wine and butter. Heat over medium heat until all ingredients are blended together. Reduce to low, keep warm throughout cooking of Cornish hens. When the timer goes off, remove the hens, baste liberally with the sauce, and return to the oven. Repeat this process three additional times for a total cooking time of 60 minutes. These small birds can brown quickly between bastings. To prevent them from turning too brown, tent the dish with aluminum foil after the 30 minute basting.
Remove dish from oven, allow to sit approximately 5 minutes before serving. If there is remaining sauce, bring it to a boil, then turn down to simmer while the birds are resting, and then serve with the meal.
LOUISANIA STYLE BBQ SHRIMP
From Miss Mary’s Kitchen…
Louisania Style BBQ Shrimp
When Norm and I got married, he treated us to a memorable honeymoon in New Orleans , LA that began with a romantic train ride on the “Crescent” from Atlanta to New Orleans . Part of the plan (of course!) was to dine our way through as many of the wonderful restaurants as we could fit into our week’s stay in the city. Of particular note was dining at Pascal’s Manale, a restaurant in the Garden District of New Orleans. To get there, we took the famous St. Charles trolley almost to the front door of this long-standing establishment. Known far and wide for their Barbeque Shrimp, the quaint white tablecloth restaurant lived up to the pre-billing Norm had given. We later noticed that many French Quarter restaurants featured a version of this entrée but were told that Pasqual’s Manale was the inventor of the dish.
As you are served these huge Gulf prawns swimming in a big bowl of delectable smelling broth (it’s really not a barbeque sauce), they drape a bib over you, give you lots of crusty bread, and encourage you to ‘dig in’. I was a bit puzzled by the bib, but quickly came to understand the logic behind the offering. This meal is one of the messiest, most wonderful experiences anyone could ever hope to experience! The sensory explosion of spices of the sauce is fantastic, peeling the shrimp is an adventure, and the enjoyment of sopping up every last drop of that cooking liquid is truly a gourmet delight.
The memory of that stellar dining experience stayed with me, and through years of trial and error I came up with a version of my own. No, it’s not as messy as the Pascal’s Manale version (bibs are hard to find, and I peel the shrimp!), but much of the flavor is captured in my baked version – I believe the restaurant prepares theirs’ on the stovetop. The spicy heat of the sauce can easily be regulated by reduction of the freshly ground black pepper, but I invite you to try the recipe as I’ve written it before experimenting with the ingredients. Lots of crusty bread or an optional bowl of steaming rice and a salad are all that’s needed to take you away to a New Orleans inspired meal!
LOUISIANA-STYLE SHRIMP
Serves 2
¾ lb. medium to large shrimp
3 T. unsalted butter
1 t. chili powder
1 t. freshly ground black pepper
2 t. Worcestershire sauce
1/8 t. cayenne pepper
1 t. minced garlic
2 T. dry red wine
¼ t. salt
Preheat the oven to 400 degrees. Peel and devein the shrimp, arrange in a single layer in a 8”x8” glass baking dish. In a small saucepan, combine all other ingredients. Bring to a boil. Remove from the heat and pour over the shrimp. Bake for 8-10 minutes, watching so the shrimp don’t overcook. Serve over rice, or with bread to soak up the sauce.
Louisania Style BBQ Shrimp
When Norm and I got married, he treated us to a memorable honeymoon in New Orleans , LA that began with a romantic train ride on the “Crescent” from Atlanta to New Orleans . Part of the plan (of course!) was to dine our way through as many of the wonderful restaurants as we could fit into our week’s stay in the city. Of particular note was dining at Pascal’s Manale, a restaurant in the Garden District of New Orleans. To get there, we took the famous St. Charles trolley almost to the front door of this long-standing establishment. Known far and wide for their Barbeque Shrimp, the quaint white tablecloth restaurant lived up to the pre-billing Norm had given. We later noticed that many French Quarter restaurants featured a version of this entrée but were told that Pasqual’s Manale was the inventor of the dish.
As you are served these huge Gulf prawns swimming in a big bowl of delectable smelling broth (it’s really not a barbeque sauce), they drape a bib over you, give you lots of crusty bread, and encourage you to ‘dig in’. I was a bit puzzled by the bib, but quickly came to understand the logic behind the offering. This meal is one of the messiest, most wonderful experiences anyone could ever hope to experience! The sensory explosion of spices of the sauce is fantastic, peeling the shrimp is an adventure, and the enjoyment of sopping up every last drop of that cooking liquid is truly a gourmet delight.
The memory of that stellar dining experience stayed with me, and through years of trial and error I came up with a version of my own. No, it’s not as messy as the Pascal’s Manale version (bibs are hard to find, and I peel the shrimp!), but much of the flavor is captured in my baked version – I believe the restaurant prepares theirs’ on the stovetop. The spicy heat of the sauce can easily be regulated by reduction of the freshly ground black pepper, but I invite you to try the recipe as I’ve written it before experimenting with the ingredients. Lots of crusty bread or an optional bowl of steaming rice and a salad are all that’s needed to take you away to a New Orleans inspired meal!
LOUISIANA-STYLE SHRIMP
Serves 2
¾ lb. medium to large shrimp
3 T. unsalted butter
1 t. chili powder
1 t. freshly ground black pepper
2 t. Worcestershire sauce
1/8 t. cayenne pepper
1 t. minced garlic
2 T. dry red wine
¼ t. salt
Preheat the oven to 400 degrees. Peel and devein the shrimp, arrange in a single layer in a 8”x8” glass baking dish. In a small saucepan, combine all other ingredients. Bring to a boil. Remove from the heat and pour over the shrimp. Bake for 8-10 minutes, watching so the shrimp don’t overcook. Serve over rice, or with bread to soak up the sauce.
Christmas Seafood Salad
From Miss Mary's Kitchen
Christmas Seafood Salad
Pinpointing the time for Christmas Eve dinner has usually been a guessing game at our house. Norm is always working at the store on this evening. Never knowing when this day will end has meant we could only vaguely plan when he would get home. For the first couple of years of our marriage, I wound up with dinners that were more than a "bit" overdone! Needless to say, I wised up, and came up with a meal that fit the bill of being ready when my spouse arrived. It also added to my pleasure of having a meal ready without fretting over it. Proudly, my Christmas Seafood Salad has become our favorite for Christmas Eve.
Since this is a meal you can quickly have on the table, it might help reduce your stress during the holiday season when friends and relatives are arriving at "unknown" times. You can prepare everything in advance and then sit back and relax, knowing you only need to place the ingredients on the plate, and your meal is ready. The selection and quantity of seafood and garnishes can be adapted to fit your preferences, or those of your guests.
A simple dessert to accompany this would be ambrosia and/or pound cake.
CHRISTMAS SEAFOOD SALAD
Serves 2, easily multiplied
Salad
1/2 lb. large shrimp
6-8 king crab legs, shells removed
2 lobster tails (5-7 oz. each)
Old Bay Seasoning
2 eggs, hard boiled and peeled
gherkins (or any tiny pickles)
assorted olives
capers
red-tipped lettuce (to cover plates)
lemon wedges
Seafood Sauce
1 c. mayonnaise
1/4 c. tomato catsup
2 dashes Louisiana hot sauce
1/4 t. garlic powder
2-3 T. dill pickle relish
1 T. horseradish (or to taste)
1/2 t. sugar
assorted crackers
Boil shrimp and lobster tails until done (I use the recipe for cooking shrimp that is on the Old Bay Seasoning can). Drain, cover and place in refrigerator to chill. Mix all ingredients for the Seafood Sauce, cover and place in refrigerator. After the seafood is chilled, remove, peel, then return back to refrigerator. Place 2 dinner plates in the refrigerator to cool at that time.
When your guest arrives, remove the plates and lettuce from the refrigerator. Cover each plate with lettuce leaves to make a bed for the salad. Arrange seafood as desired on each plate. Cut eggs into wedges, place on each plate. Scatter the remaining ingredients on the plates.
Serve with Seafood Sauce and crackers.
Christmas Seafood Salad
Pinpointing the time for Christmas Eve dinner has usually been a guessing game at our house. Norm is always working at the store on this evening. Never knowing when this day will end has meant we could only vaguely plan when he would get home. For the first couple of years of our marriage, I wound up with dinners that were more than a "bit" overdone! Needless to say, I wised up, and came up with a meal that fit the bill of being ready when my spouse arrived. It also added to my pleasure of having a meal ready without fretting over it. Proudly, my Christmas Seafood Salad has become our favorite for Christmas Eve.
Since this is a meal you can quickly have on the table, it might help reduce your stress during the holiday season when friends and relatives are arriving at "unknown" times. You can prepare everything in advance and then sit back and relax, knowing you only need to place the ingredients on the plate, and your meal is ready. The selection and quantity of seafood and garnishes can be adapted to fit your preferences, or those of your guests.
A simple dessert to accompany this would be ambrosia and/or pound cake.
CHRISTMAS SEAFOOD SALAD
Serves 2, easily multiplied
Salad
1/2 lb. large shrimp
6-8 king crab legs, shells removed
2 lobster tails (5-7 oz. each)
Old Bay Seasoning
2 eggs, hard boiled and peeled
gherkins (or any tiny pickles)
assorted olives
capers
red-tipped lettuce (to cover plates)
lemon wedges
Seafood Sauce
1 c. mayonnaise
1/4 c. tomato catsup
2 dashes Louisiana hot sauce
1/4 t. garlic powder
2-3 T. dill pickle relish
1 T. horseradish (or to taste)
1/2 t. sugar
assorted crackers
Boil shrimp and lobster tails until done (I use the recipe for cooking shrimp that is on the Old Bay Seasoning can). Drain, cover and place in refrigerator to chill. Mix all ingredients for the Seafood Sauce, cover and place in refrigerator. After the seafood is chilled, remove, peel, then return back to refrigerator. Place 2 dinner plates in the refrigerator to cool at that time.
When your guest arrives, remove the plates and lettuce from the refrigerator. Cover each plate with lettuce leaves to make a bed for the salad. Arrange seafood as desired on each plate. Cut eggs into wedges, place on each plate. Scatter the remaining ingredients on the plates.
Serve with Seafood Sauce and crackers.
Special Shrimp Scampi
From Miss Mary's Kitchen
Special Shrimp Scampi
There are many versions of Shrimp Scampi, ranging from the very basic to the most elaborate, and I think I have tried most every one of them! I take great pleasure in finding ways to incorporate the wonderful smell and taste of garlic into a recipe, particularly when that includes my most favorite food, shrimp.
In this dish, I realized the basic importance of pairing wines to food as it plays out through the wine you use in the preparation versus the wine you serve with the food eaten. I mistakenly used a different variety of wine in the preparation from what I served with the Scampi. Guess what?! The food just didn’t taste right! The lesson I learned is that wines used in flavoring foods should compliment (or copy) the wine you serve with the dish.
SPECIAL SHRIMP SCAMPI
Serves 2, easily doubled
12-16 shrimp (16-20 count preferred), peeled and deveined
2 T. extra virgin olive oil
2 T. butter
4-6 cloves garlic, minced
¼ c. dry white wine (match to wine served with meal)
2 T. minced parsley (optional)
HELPFUL HINTS: have all ingredients prepared and assembled because this recipe is completed quickly once started. Adjust garlic to taste preference.
In a 10” skillet, melt butter with olive oil over medium heat. Add the garlic, stir until it begins to very lightly brown. Drop in shrimp in a single layer; allow shrimp and garlic to cook for 1 minute. Stir ingredients, flip shrimp over and cook 1 additional minute. Pour in wine, stir to mix, turn temperature down to simmer, cook 2 minutes. Stir in parsley, remove from heat.
Serve over rice or with crusty bread to absorb the sauce.
Special Shrimp Scampi
There are many versions of Shrimp Scampi, ranging from the very basic to the most elaborate, and I think I have tried most every one of them! I take great pleasure in finding ways to incorporate the wonderful smell and taste of garlic into a recipe, particularly when that includes my most favorite food, shrimp.
In this dish, I realized the basic importance of pairing wines to food as it plays out through the wine you use in the preparation versus the wine you serve with the food eaten. I mistakenly used a different variety of wine in the preparation from what I served with the Scampi. Guess what?! The food just didn’t taste right! The lesson I learned is that wines used in flavoring foods should compliment (or copy) the wine you serve with the dish.
SPECIAL SHRIMP SCAMPI
Serves 2, easily doubled
12-16 shrimp (16-20 count preferred), peeled and deveined
2 T. extra virgin olive oil
2 T. butter
4-6 cloves garlic, minced
¼ c. dry white wine (match to wine served with meal)
2 T. minced parsley (optional)
HELPFUL HINTS: have all ingredients prepared and assembled because this recipe is completed quickly once started. Adjust garlic to taste preference.
In a 10” skillet, melt butter with olive oil over medium heat. Add the garlic, stir until it begins to very lightly brown. Drop in shrimp in a single layer; allow shrimp and garlic to cook for 1 minute. Stir ingredients, flip shrimp over and cook 1 additional minute. Pour in wine, stir to mix, turn temperature down to simmer, cook 2 minutes. Stir in parsley, remove from heat.
Serve over rice or with crusty bread to absorb the sauce.
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