Kai's "Old-Fashioned" Recipe Thread

[flute]

some of these are actually pretty cheap...99 for one of them

ty jaybird too

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[flute]

are the plastic cutters better than tin?

& what about metal??

[Jolie Rouge]

Unique Cuisine, Chef David Resch

RARE TUNA SALAD ASIAN STYLE

For the Tuna Rolls:

12-oz. fresh tuna loin in 1-inch strips seared medium rare
1 cucumber julienne
1 avocado julienne
1 carrot julienne
1 cup rice noodles soaked
4 rice paper wrappers soaked in hot water
Wasabi to taste

In the middle of the rice paper, place a small amount of tuna, noodles and vegetables. Spread a little of the wasabi on one end of the rice paper. Roll tightly, then roll tightly in food wrap and twist on both ends. Refrigerate.

For the Salad:

8 oz. Mache lettuce
1 cup julienne dikon radish
1 cup julienne carrots
1 cup julienne green onions

For the Vinaigrette:

2 Tbs. sesame oil
2/3 cup soy sauce
4 Tbs. lime juice
2 Tbs. brown sugar
1 tsp. Thai chili flakes
2 Tbs. fish sauce

Mix well.

To assemble, place a mound of salad in the middle of a small dinner plate. Cut spring rolls in half and place against the salad. Garnish with 1 oz. of vinaigrette.


SEARED RED SNAPPER WITH YELLOW TOMATO BLUE CRAB GAZPACHO and CILANTRO SPOUT SALAD

For the Snapper:

4 6-oz. snapper filets
1 Tbs. cracked black pepper
1 Tbs. Kosher salt
1 Tbs. chopped fresh chives
1 tsp. coriander
2 Tbs. olive oil

Mix pepper, salt, chives, and coriander. Rub snapper with olive oil. Season with spice mixture. Sear on both sides for 3 minutes. Finish in a 400-degree oven for 5 minutes.

For the Gazpacho Sauce:

1 cucumber diced
1 large yellow tomato diced
1 small onion diced
1 red bell pepper diced
1 Tbs. chopped fresh basil
1 oz. olive oil
1 oz. rice wine vinegar
1 tsp. garlic chili paste
1 tsp. sugar
½ lb. jumbo lump blue crab meat
salt and pepper to taste

Mix all ingredients well.

For the salad:

6-oz. fresh cilantro washed
6-oz. dikon or radish sprouts
1 Tbs. olive oil
½ Tbs. soy sauce
½ Tbs. rice wine vinegar
salt, pepper, and sugar to taste

Mix well.

To assemble, place warm snapper filet in the center of a large dinner plate. Top with 2 tablespoons crab gazpacho and garnish with sprout salad. Serve at once.



CRISPY SOFT SHELL CRAB SANDWICH

For the Crabs:

4 soft-shell crabs, cleaned
2 cups flour
2 Tbs. corn starch
salt, pepper, and cayenne pepper to taste
2 cups peanut oil

Mix flours, seasoning and cornstarch. Dredge crabs in flour and pan fry shell on both sides for three minutes in peanut oil. Keep warm.

For the Corn Scallion Cakes:

2 whole eggs
1 cup milk
1 tsp. baking powder
½ cup corn kernels
1 bunch chopped scallions
1 tsp. chopped garlic
2 cups flour
salt and pepper to taste

Mix well. Place three tablespoons in a hot, well-oiled skillet and sauté as you would a pancake.

For the Confit:

4 seeded and skinned tomatoes quartered
1 Tbs. olive oil
1 tsp. cracked black pepper
½ tsp. kosher salt
1 tsp. fresh thyme

Mix well and roast in a 300 degree oven for 1 hour.

For the Aoli:

2 egg yolks
2 chopped garlic cloves
1 tsp. lemon juice
1 ½ cups olive oil
1 tsp. sugar
1 roasted Habanero Chile pepper smashed
3 Tbs. heavy cream
salt and pepper to taste

Place egg yolks in a medium bowl. Slowly whisk in garlic, lemon juice, sugar, and Habanero. Very slowly, drizzle in oil until you reach a mayonnaise consistency. Whip in heavy cream. Season.

To assemble, place a tablespoon of aoli on a small dinner plate. Place one corn cake over the sauce. Fold crab in half and place on top of cake. Top with tomato confit and arugala. Top with a second corn cake.



SUMMER VERTICAL SALAD

4 select Roma tomatoes
1 lb. baby mixed greens
2 large yellow tomatoes thinly sliced
2 lobes fresh mozzarella cheese thinly sliced
12 large grilled ****ake mushroom caps
2 oz. extra virgin olive oil
4 oz. balsamic vinegar reduced by half
1/25 cup chiffonade of fresh basil
1 Tbs. cracked black pepper
1 Tbs. kosher salt

To Assemble:

Sprinkle a generous amount of basil on the inside rim of a small dinner plate. Fan tomatoes, cheese, and mushroom over the basil. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Let stand at room temperature for one hour. Cut both ends of the Roma tomato. Core a small hole in the top of one end. Place in the center of the plate cored side up. Arrange a bouquet in the center of the tomato with the greens and serve immediately.



MARINATED SHRIMP AND ARTICHOKE SALAD
Chef Patrick Mould - LA School of Cooking

2 cups water
1 lb. peeled shrimp
1 tsp. & 1 Tbs. Tony Chachere's creole seasoning
1 Tbs. Dijon mustard
1 Tbs. minced garlic
2 Tbs. balsamic vinegar
1 1/2 tsp. dried basil or 1 Tbs. fresh basil
1 tsp. dried oregnao or 1 Tbs. fresh oregano
1/2 tsp. dried thyme or 2 tsp. fresh thyme
1/4 tsp. black pepper
1/4 tsp. sale
1/4 cup chopped green onions
1 cup extra virgin olive oil
2 - 14 oz. cans artichoke hearts, quartered
assorted greens
tomato garnish
goat cheese garnish

Bring 2 cups of water to boil in medium pot. Add 1 Tbs. of Tony's seasoning. Add shrimp, bring back to boil and simmer for 2 minutes. Strain over sink and cover shrimp with ice to cool. Chill in refrigerator. In a medium bowl, whip together mustard, garlic, balsamic vinegar, Tony's seasoning, basil, oregano, thyme, black pepper, salt and green onions until blended. Slowly pour in olive oil while whipping constantly until all of the oil is incorporated. Stir in shrimp and artichoke hearts marinate in refrigerator for 2 hours. Serve marinated shrimp and artichoke over bed of greens. Garnished with tomatoes and goat cheese.



CAJUN POTATO SALAD
Chef: Carolyn Shelton ~ Angelina's Zydeco Gumbo

8 medium white potatoes
1 tsp. creole seasoning
1/2 tsp. black pepper
1 Tbs. sugar
7 hard boiled eggs
1 cdup celery, chopped
1 Tbs. parsley, chopped
1 Tbs. green onion, chopped
1 small jar sweet pickle relish
2 Tbs. yellow mustard
1 cup Miracle Whip

Boil potatoes in their jackets. Drain, peel and cut into very small pieces. Take a fork and mash against bowl. Peel boiled eggs. Separate yolk from white. Add the white of egg to potatoes. Mash yolk separately and add mustard and relish to yolk. Add onions, parsley, celery, sugar, pepper and creole seasoning to potatoes. Fold in the yolk mix.


'Nite !

[flute]

g'night Jolie!

[the fugative]

Originally posted by Jolie Rouge
'Nite !

Nite Jolie

Originally Posted by Flute

are the plastic cutters better than tin?

& what about metal??

good metal lasts longer, plastic tends to break, tin tends to bend and loose shape easily. It all depends upon the care given to them as to how long they will last, if you dont mind the plastic or tin are least expensive and work fine for most uses but heavier metal cutters are easier to use with stiff doughs such as dog treat recipies.

[flute]

awww..man..well i can start w/plastic & work my way up to metal

[Jolie Rouge]

Pecan Muffins

1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1 egg, slightly beaten
1/2 cup milk
1/4 cup vegetable oil

Sift together dry ingredients.
Stir in pecans.
Make a well in center.
Combine egg, milk, and oil.
Add to dry ingredients, stirring just until moistened.
Fill paper-lined muffin pans two-thirds full.
Bake at 400 degrees for 20 minutes.
Remove from pan immediately.

YIELD: 10 muffins

[the fugative]

Todays Recipies



GENUINE SPONGE CAKE--RECIPE



3 c. flour
3 c. sugar
10 eggs

3 cups of flour, 3 cups of sugar, and ten eggs.
Wisconsin State Agriculture Society--1860,the winning recipe at the Wisconsin State Fair of that year.


LOL

WIGGS



4 lb. flour
1 lb. butter
1 lb. sugar
6 eggs
1 pint milk
1/2 pint yeast (use 2 cakes or packets commercial yeast)
Carroway seeds as desired

Four pound flour, 1 pound butter, 1 pound sugar, 6 eggs, 1 pint milk, half pint yeast; mix the flour and sugar with carrowar seed, melt the butter, and with the milk mix it all together; bake them quick.
From American Cookery by Amelia Simmons ("An American Orphan"), 1796



GRITS BREAD


1 egg, yolk only
3/4 c. hominy
1 tbs. butter
Salt
1 pint grits, raw and washed

Break up the yolk only of one egg, with a large breakfast cup of cold hommony, mashed up with a spoonful of butter, and a little salt, to which add a pint of fine, washed, raw grits, well drained from the water. Make it into a loaf, and bake about half an hour.
From The Carolina Housewife by Sarah Rutledge, 1847



SWEET POTATO WAFERS

2 large sweet potatoes, or 4 small
1/4 c. lard
Pinch (1/8 tsp.) salt
1/2 lb. wheat flour
1/2 c. milk (optional)
1 egg (optional)
1-2 tbs. sugar (optional)
"When flour is so high priced as at present, sweet potatoes can be used to great advantage in a variety of breads. Boil two large or four smaller sweet potatoes. Peel and mash them. Put in a large spoonful of lard, a little salt, and knead into them half a pound of wheat flour. Cut into small pieces and bake in a waffle iron, or roll out thin, cut into squares, and bake in an oven as biscuits. A little milk--an egg--or one or two tablespoons of sugar may be added--at will or possession, but simply made as above they are excellent tea cakes."
The Edgefield Adviser, March 1, 1863

[the fugative]

Boston Bean Bake Soup


4 Slices Bacon, diced
2 Cloves Garlic, minced
1 Onion, chopped
1 (28 oz.) Can Ready-cut peeled tomatoes
4 Cups Water
2 Tbsp Brown sugar
2 Tbsp Molasses
2 Tbsp Dijon mustard
2 Tbsp Tomato paste
1/4 Cups Chopped parsley
1/4 Tsp Liquid hickory smoke
1/4 Tsp Hot sauce
1 (16 oz.) Can Small red beans, drained
1 (16 oz.) Can Black beans, drained
1 (16 oz.) Can White beans, drained
1/4 Cup prepared horseradish

In a Dutch oven, cook the bacon over medium high heat until crisp. Add garlic and onion. Sauté 5 minutes. Add tomatoes, water, brown sugar, molasses, mustard, tomato paste, hickory smoke and hot sauce. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir in beans, parsley and horseradish. Heat through





Garides Tourkolimano


3 lg Tomatoes; peeled, in wedges
3 lb Raw large shrimp
1 tsp Oregano
1/2 cup Lemon juice
Salt & pepper
1/2 cup Butter; whipped
1 lb Feta cheese, crumbled
1 Garlic clove; minced
3/4 cup Cream sherry
1 cup Chopped green onion tops

Peel and devein shrimp. Sprinkle with lemon juice and set aside.

Melt butter in large skillet. Saute garlic, green onion tops and
tomato wedges. Add shrimp and season with oregano, salt and pepper
to taste. Turn shrimp frequently and saute until pink. Add feta
cheese and cream sherry. Bring to boil and cook 3 to 4 minutes.
Remove shrimp carefully to casserole. Spoon cheese-sherry mixture
over shrimp.

[Jolie Rouge]

BAKED LASAGNA

1 lb. ground beef
1 clove garlic, minced
1 Tbs. parsley flakes
1 Tbs. basil
1 ½ tsp. salt
2 cups tomatoes
2 6-oz. cans tomato paste
1 10-oz. pkg. lasagna noodles
2 12-oz. cartons large curd cream-style cottage cheese
2 beaten eggs
2 tsp. salt
½ tsp. pepper
2 Tbs. parsley flakes
½ cup Parmesan cheese
1 lb. Mozzarella cheese

Brown meat slowly.
Add next 6 ingredients to meat.
Simmer uncovered until thick, 45 minutes to 1 hour, stirring occasionally.
Cook noodles until tender; drain; rinse in cold water.
For lasagna, combine cottage cheese with next 5 ingredients.
Place ½ noodles in 13” x 9” x 2” baking dish; spread ½ of cheese mixture over noodles; add ½ Mozzarella cheese and ½ meat mixture. Repeat layers.
Bake at 375 degrees for 30 minutes.



SHRIMP AND CORN CHOWDER

3 Tbs. vegetable oil
2 cups finely chopped onions
1 cup finely chopped celery
½ cup grated carrots
12 cup finely chopped bell pepper
1 bay leaf, crumbled
2 cups diced potatoes
¼ cup water
2 Tbs. flour
1 tsp. garlic granules or 1 clove garlic, minced
4 cups shrimp stock, reserved from boiling shrimp
1 16 ½-oz. can cream-style corn
1 12-oz. can evaporated skim milk
¼ cup parsley
1 tsp. salt
1 tsp. lemon juice
½ tsp. cayenne pepper
½ tsp. black pepper
Tabasco sauce to taste
2 lbs. shrimp, cooked and peeled

In a 10-quart stockpot, sauté onions, celery, carrots and bell pepper in oil.
Wipe pot with paper towel to remove oil left from sautéing.
Add bay leaf, potatoes, and water.
Cook for 5 to 10 minutes.
Sprinkle flour and garlic over mixture, stir well and add shrimp stock.
Bring to a boil.
Add corn, milk, parsley, salt, lemon juice, pepper and Tabasco sauce. Simmer over low heat for 30 minutes.
Add the boiled shrimp 5 to 10 minutes before serving.


[B]CRAWFISH ETOUFFEE PIE

¼ cup margarine
¼ cup oil
1 cup flour
2 bunches green onions
3 bell peppers
1 stalk celery
1 16-oz. can tomatoes
3 tsp. garlic powder
2 tsp. salt
1 Tbs. lemon juice
1 Tbs. black pepper
1 tsp. cayenne pepper
¼ cup fresh chopped parsley
3 Tbs. Worcestershire sauce
6 cups water (or homemade seafood stock)
3 lbs. peeled crawfish tails, lightly rinsed and drained


Heat oil and margarine preferably in an iron Dutch oven that has been sprayed with nonstick spray.
Add flour and brown lightly. (This is called "making a roux")
Chop green onions and reserve tops.
In food processor or blender chop the vegetables and tomatoes.
Add to the roux.
Add seasonings, cover and cook about 15 to 20 minutes, stirring frequently.
Add water and cook slowly for at least an hour.
Add crawfish tails and chopped onion tops and cook about 15 minutes. (For etouffee, cook 3 cups of rice. Serve crawfish over rice.}
For pies, use three 9-inch unbaked pie crusts.
Pour filling over bottom crust and cover with top crusts.
Cut slits in top.
Bake on cookie sheet at 350 degrees for 15 minutes.
Reduce heat to 300 degrees and bake for 15 minutes until golden brown.



STRAWBERRY CAKE

1 box white cake mix
3 Tbs. flour (heaping)
1 pkg. strawberry gelatin
1cup salad oil
4 eggs
½ cup water
½ pkg. frozen strawberries

Mix cake mix, flour, and gelatin.
Add oil.
Beat in eggs.
Add water and strawberries.
Mix well.
Bake in greased tube pan 35 to 40 minutes in 350 degree oven.
Frost with the following icing.

Icing

½ stick butter
½ pkg. strawberries
2 cups powdered sugar

Melt butter with ½ package strawberries.
Mash in.
Mix in the powdered sugar until spreading consistency.

[Jolie Rouge]

CRABMEAT AND BACON QUESADILLAS

For each Quesadilla:

3 oz. crabmeat
1 oz. bacon (chopped)
4 oz. jack cheese (grated)
2 flour tortillas (6-inch)
1 tsp. margarine

Brown bacon pieces in a skillet.
Add the crabmeat until warm.
Place cheese and crabmeat mix in the tortillas.
Brown the Quesadilla in a non-stick skillet or grease skillet with margarine and then brown.
Cook until golden brown and all cheese is melted.


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CUBAN PORK CARNITAS

2 lbs. pork loin, pork shoulder or Boston butt
¼ cup ground cumin
¼ cup granulated garlic
¼ cup black pepper
2 Tbs. salt
2 cups lime juice
2 cups orange juice

Combine all dry ingredients in a bowl.
Place pork in a deep baking dish.
Cover pork generously with the spices.
Add juices to the pan.
Marinate pork for several hours or overnight.
Cover and cook at 450 degrees for 3 hours or until tender.
Remove cover to brown about 10 minutes.
Remove from oven and allow to cool.
Slice into medallions and serve.


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GUACAMOLE

2 cups ripe diced avocado meat
½ ripe diced tomatoes
¼ cup diced onions
¼ cup fresh lime juice
¼ cup chopped cilantro
¼ cup chopped Serrano peppers
1 tsp. season salt

Mash the avocado meat.
Mix all ingredients together except the season salt.
Salt to taste.
Chill and serve.


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CHILE RELLENO

1 each Poblano pepper
3 oz. Jack cheese
1 ½ oz. diced yellow onions, sautéed
1 box Tempura batter

Blanch the Poblano pepper and peel the skin off.
Cut peppers long-ways and remove the seeds.
Mix onions and cheese together.
Stuff the cheese and onion mix in the pepper and wrap in plastic. Chill the pepper to hold its shape.
Make a tempura batter by following directions on the box.
Dip the pepper in the batter.
Fry the pepper until golden brown.


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EMPANADAS

1 lb. ground beef
1/3 lb. chorizo sausage
¼ cup walnuts, chopped
¼ cup raisins
½ cup chopped olives
1 tsp. ground cumin
1 tsp. season salt
½ cup sautéed chopped yellow onions

Brown ground meat and drain the grease.
Mix the chorizo sausage in and heat up.
Remove from heat and mix all ingredients together to make your stuffing.
Roll your dough (pie or tortilla) into 6 inch circles.
Place in the middle and fold over and fork close.
Fry until golden brown.