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.
Monday, September 19, 2011
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.
Subscribe to:
Posts (Atom)