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.
Monday, June 13, 2011
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
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