Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Jaybird :

the seller says it's impossible to cash US checks or money orders over (under?) there because the fees are outrageous, that it's nearly impossible to find an International Money Order for Australia, so send US cash by registered mail.

Okay, sure. Well, he's right, I tried 7 banks and couldn't get an Australian money order (my sister is VP at USBANK downtown), I tried to send $20 cash registered mail. Oh no. Tried 3 post offices. It's against Australian regulations to send currency into the country.

What about American Express Traveler's cheques ?

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[the fugative]

Todays Recipies


Pow-Wow Chicken


4 Medium (1/2 Lb. each) Boneless, skinless chicken breast halves
2/3 Cup Finely diced honey baked ham
3 Tbsp Bread crumbs
2 Tbsp Creamy horseradish
1/2 Tsp Dried thyme
1 Tbsp Applesauce
1/3 Cup Applesauce

Preheat oven to 350º. Wash and prep each chicken breast half. Flatten each breast and lightly sprinkle with salt and pepper; set aside. In a bowl, mix the next 5 ingredients together well. Divide mixture evenly between each breast. Place in center of breast and spread slightly, leaving a margin of approximately ¾" around the chicken. Roll each breast, starting with the wider end, and folding in the sides as you go. Use a toothpick to secure the ends and top of roll, if necessary. Please in a shallow baking dish, which has been lightly sprayed with cooking oil. Top each breast with a dollop of applesauce, dividing it evenly. Cover dish with foil, sealing edges. Place in oven and bake for 35 minutes. Remove foil and brown for an additional 5 minutes or until lightly brown and bubbly. Remove from oven and remove toothpicks. Slice each roll with a sharp serrated knife.






Breakfast Potatoes, Asiago



One 2-pound bag of 'salt' potatoes or small potatoes
3 Tablespoons olive oil
2 Tablespoons minced garlic
salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dill
1/2 teaspoon paprika
1/2 cup grated Asiago cheese
Cook 'salt' potatoes according to directions or using small, quality potatoes, wash and place in large pot covered with very highly salted water. Cook gently for 10 to 20 minutes until fork tenter, but not falling apart. Drain water and chill.

In a large skillet, add olive oil and minced garlic, slice potatoes about 1/4 inch thick cook slowly until potatoes are nice and warm. Season with pepper, additional garlic powder, dill and paprika. Add margarine to the cooking process to keep potatoes moist. Cooking potatoes covered is the best idea.

Place the potatoes on plates and immediately sprinkle with freshly grated asiago cheese.



Triple Chocolate Biscotti


5 cups flour
1-1/2 cups cocoa powder
2 Tablespoons baking powder
1 cup butter
2 cups sugar
6 eggs
1 Tablespoon vanilla extract
2 cups chocolate chips
12 ounces tempered chocolate


Cream butter and sugar. Beat in eggs one at a time until smooth; add vanilla extract. Sift dry ingredients together and combine with egg mixture. Stir in chocolate chips. Shape dough into 6 long loafs and brush each with beaten egg yolk. Bake at 400 degrees for 25 minutes. Remove loaves and let cool completely. Cut loaves diagonally into one inch pieces. Place pieces on baking sheet cut side down. Bake at 350 degrees for 15 minutes. Turn pieces over and cook for 10 minutes or until well cooked. Remove biscotti from baking sheet and cool on a rack. Dip top of biscotti in tempered chocolate.

[Jolie Rouge]

Fugie - you are up kinda late ...

found THE perfect recipe for you !

Bayou Cafe & Grill's Crawfish Boudin Balls


1 lb. peeled crawfish tails
4 cups cooked rice
4 tbs. crawfish fat
4 cloves of minced garlic
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
1 block of oleo or butter
1/2 cup green onions and parsley
2 cups water
1/2 tsp. cornstarch
salt, black pepper, and red pepper
fish fry
flour
milk

Melt butter and add onions, celery, bell peppers, and garlic. Cook on medium heat until onions are wilted. Add crawfish fat and 1/2 cup of water. Season with salt and peppers. Cook uncovered for 20 minutes while stirring. Add crawfish and cook for 10 minutes. Dissolve cornstarch in 1/2 cup of water. Add to crawfish mixture and cook for 5 minutes. Mix with cooked rice, green onions and parsley. Let cool for a 1/2 of an hour. Form into balls. Mix fish fry with flour. Dip balls into fish fry mixture. Then dip into milk. Then dip back into fish fry mixture. Fry in deep fryer at 350 degrees until golden brown.

[flute]

Salsbury Steak
2 lb ground beef
1 egg, beaten
1/2 tsp salt
1/4 tsp black pepper
1C bread crumbs
2 tsp onion, minced
1/2 C oatmeal
1 can cream of mushroom soup
1/2 can milk
mushrooms, to taste
lil oil

Mix ground beef, egg, salt, b. pepper, crumbs, onion, & oatmeal. Form into patties. Brown patties in oil on skillet on stove. Drain oil off burgers. Mix soup & milk, & mushrooms together. Put patties back in skillet on stove, cover w/milk/mushroom combination, cook on low about 1/2 an hour.

GREAT served w/mashed potatoes

jolie-your baby still drinks similac 2 right??

[the fugative]

Originally posted by Jolie Rouge
Fugie - you are up kinda late ...

found THE perfect recipe for you !

Bayou Cafe & Grill's Crawfish Boudin Balls

Yep Didn't go out so wasn't tired,
The recipie sounds delish


Maple Pecan Sticky Buns


Ingredients for Dough
1/4 cup warm water (105 to 115 degrees)
1 envelope yeast
1/3 cup oats
1/3 cup sugar
3 Tablespoons unsalted butter, cut in pieces
1-1/2 teaspoons salt
1-1/4 cups milk (regular)
1 egg
1 egg yolk
2 teaspoons vanilla
4-1/2 cups flour
3 Tablespoons unsalted butter, melted (to be used in assembly)

Ingredients for Syrup
1 cup pure maple syrup
9 Tablespoons unsalted butter (1 stick plus 1 Tablespoon)
1 cup golden brown sugar
1/2 cup pecans, coarsely chopped

Ingredients for Filling
3/4 cup pecans
1/2 cup golden brown sugar
1/2 cup raisins
2 teaspoons cinnamon

Dough: Place water in a small bowl. Sprinkle yeast and stir to blend. Let stand about 8 minutes. Combine oats, sugar, butter, and salt in mixer bowl. Heat milk until it starts to bubble. Pour over oat mixture and stir until butter melts and sugar dissolves. Cool about 10 minutes (to 105 to 115 degrees). Add egg, yolk, vanilla, and yeast mixture to oat mixture; stir to blend. Mix in 3 cups flour. Add remainder 1/4 cup at a time to form dough. Knead in mixer 5 minutes. Lightly oil large bowl. Place dough in bowl and turn to coat with oil. Cover with plastic wrap and let rise until doubled (about 1-1/2 hours).

Syrup: Grease two 13 x 9 x 2-inch pans (or use 1 pan). Combine syrup and butter and microwave until butter melts. Mix in brown sugar. Pour 1/2 in each prepared pan (if using 2); tilt to coat evenly. Sprinkle with nuts.

Filling: Combine all ingredients in processor. Blend until pecans are finely chopped. Transfer to bowl.

Assembly: Carefully turn out dough onto floured surface (do not punch down). Roll out to 12 x 8-inch rectangle. Brush with 3 Tablespoons melted butter. Sprinkle filling evenly on dough, leaving 1/2-inch plain border on long side. Starting at opposite side, roll up jelly roll fashion. Pinch seam to seal. Using large, heavy knife, score in 12 equal pieces. Cut log at scores. Arrange 6 pieces (or 12) in prepared pan(s). Lightly press down with palms of hands. Cover with plastic and let rise 50 minutes.

Baking: Heat oven to 375 degrees. Bake uncovered until tops are golden brown and syrup bubbles thickly, about 25 minutes. Remove from oven. Immediately turn out (using baking sheet inverted over pan, turn over and release buns and topping onto sheet. Cool 5 minutes.

[the fugative]

Todays Recipies


Tomato Tart with Balsamic Reduction


1 recipe pastry
4 cups tomatoes
2 shallots, minced
2 cloves garlic, minced (or 5 cloves, roasted)
1/4 cup olive oil
1/4 cup Parmesan cheese
2 Tablespoons basil chiffonade
Salt and pepper
1 cup balsamic vinegar

Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry to 1/4 inch thickness and line 6 individual shells or 1 large removable-bottom tart shell. Chill 1/2 hour. Blindbake shell for 15 minutes. Remove weights and bake an additional 5 to 10 minutes until golden brown. Allow pastry shell to cool before filling.

Increase oven temperature to 400 degrees. If using large tomatoes, cut into wedges, or in half if using cherry tomatoes. Toss tomatoes with remaining ingredients except balsamic vinegar. Fill tart shell generously and bake for 12 to 15 minutes, just to warm tomatoes through and brown cheese slightly. Serve warm.

For balsamic reduction, place vinegar in a small saucepot and simmer over medium-low heat until reduced by half. Glaze will become thicker as it cools. Drizzle around the tart on each plate.






Cheddar Apple Crunch


6 Rome Beauty or Cortland apples
1/2 cup white granulated sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
3/4 cup softened butter
1-1/3 cups sifted flour
1-1/4 cups light brown sugar
2 teaspoons lemon rind
1 cup grated sharp New York cheddar cheese

Mix apples, sugar, cinnamon, nutmeg, and salt and pour into a buttered 9 x 13-inch pan. In a food processor, combine butter, flour, brown sugar, and grated lemon rind and process until crumbly. Sprinkle cheddar cheese and then the flour mixture on top of apples. Bake at 350 degrees for 40 to 50 minutes.






Asparagus Cheese Strata


1 pound fresh asparagus or 2 packages (9 oz. each) frozen asparagus pieces
Boiling, salted water
6 slices whole wheat bread
Butter or margarine
2 1/4 cups (9 oz.) shredded cheddar cheese
1 cup coarsely chopped cooked ham
5 eggs
2 Tablespoons instant minced onion
3/4 teaspoon each dry mustard and Worchestershire
1/4 teaspoon each salt and garlic powder
Dash of cayenne
1 3/4 cups milk
Remove tough ends from fresh asparagus and cut diagonally into 1-inch pieces. Drop into boiling salted water to cover; cook rapidly just until tender (about 4 minutes). Lift from pan with slotted spoon, drain, and set aside. (If using frozen asparagus, cook as directed on package; drain and set aside.)

Trim crusts from bread. Butter slices lightly and fit into a lightly buttered 7 by 13-inch baking dish. Sprinkle 1½ cups of the cheese over bread slices. Top with ham and asparagus pieces in even layers.

In a bowl, stir together eggs, onion, mustard, Worchestershire, salt, garlic powder, and cayenne. Add milk and beat together until mixture is well blended. Pour evenly over layered ingredients. Cover and refrigerate for at least 8 hours or overnight

Bake, uncovered, in a 350 degree oven for 30 minutes; then top with the remaining 3/4 cup cheese. Bake for an additional 10 minutes or until center of strata appears firm when dish is gently shaken. Let stand for 5 minutes before cutting into squares.

[Queensown]

Originally posted by flute
Salsbury Steak

My Grandma made this when I was young, and I haven't had it or thought about it in years... Maybe I'll have to try it =)

[Jolie Rouge]

Flute :

jolie-your baby still drinks similac 2 right??

Yes ... I picked up something for you this weekend ~~ expect a surprise package later this week !

Fugie ~~

Maple Pecan Sticky Buns

I *LOVE* these ! Watch your mailbox too Toe is feeling much better - except I have to watch out for Michael. He runs in the walker now, but he has no idea how to control direction, speed, or stopping. VERY dangerous to walk around barefoot these days.


Dinardo's Italian Restaurant
CREOLE CARBONARA

½ cup chicken thigh meat
2 ½ Tbs. Creole seasoning
1 Tbs. olive oil
2 oz. andouille sausage, chopped
8 oz. medium shrimp, peeled & deveined
¼ cup green onions, chopped
1 Tbs. garlic, chopped
1 ½ cups heavy whipping cream
¼ Tbs. Worcestershire Sauce
dash of Tabasco
½ Tbs. salt
½ cup Parmesan cheese
½ lb. Fettuccine, cooked

Coat the chicken with one teaspoon of the Creole seasoning. Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute. Add andouille and continue cooking one additional minute. Season shrimp with remaining Creol seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled. Add green onions, garlic and whipping cream. Bring mixture to a boil then reduce heat to medium. Add Worcestershire, Tabasco, salt and half of the Parmesan cheese. Coat fettuccine with sauce and top with remaining cheese.


GRILLED TUNA WITH SUNDRIED TOMATO BASIL BUTTER

2 lemons, peeled
2 sticks of butter
Kosher salt and white pepper to taste
1 ox. Sun-dried tomatoes, julienned
½ oz. fresh basil
4 (8 oz) Yellowfin Tuna steaks
Olive oil
Salt and pepper to taste
2 Tbs. chopped garlic
1 lb. fresh spinach

For the sauce: Cut the lemons in half and squeeze them into a skillet. Place the skillet over medium-high heat and slowly add the butter one-tablespoon at a time swirling the pan to keep the butter from separating. Season to taste with salt and pepper and strain into a clean pan. Add the sun-dried tomatoes and basil and set aside.

For the spinach: Heat one tablespoon of olive oil in a pan over medium-high heat. Add the garlic and cook for one minute. Add the spinach and toss the spinach so it wilts evenly. Season with salt and pepper. Set aside.

For the tuna: Heat one tablespoon of olive oil in a skillet over medium-high heat. Season the tuna liberally with salt and pepper. Add the tuna and sear on each side to medium rare. To serve, place some spinach on the center of each plate. Top with a piece of tuna and spoon on two ounces of sauce over the tuna.



CAPELLINI GAMBERI

2 Tbs. extra virgin olive oil
9 (21-25) shrimp, peeled and deveined
Creole seasoning to taste
2 Tbs. sun-dried tomatoes, julienned
1 Tbs. minced garlic
2 Tbs. lemon juice
1 Tbs. sliced green onions
1 Tbs. Creole seasoning
2 Tbs. chopped basil
¼ lb. Angel hair pasta

Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside.

Heat olive oil in a sauté pan over medium-high heat. Season the shrimp with Creole seasoning. Sauté shrimp until they begin to turn pink. Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. It may be necessary to add a little water to the skillet. Serve immediately.



REDFISH POMODORO

1 pint cherry tomatoes, quartered
4 sun-dried tomatoes, chopped
1 Tbs. garlic, chopped
12 basil leaves, chopped
½ tsp. oregano, dry
1 Tbs. Kosher salt
½ tsp. ground black pepper
¼ cup extra virgin olive oil
8 (8 oz) redfish fillets
8 sheets of parchment paper, cut into a large heart
Creole seasoning

For the Marinated Tomatoes: Combine the cherry tomatoes, sun-dried tomatoes, garlic, basil, oregano, salt, pepper and olive oil in a large stainless bowl and let it marinate for 2 hours.

For the Fish: Place 2 tablespoons of marinated tomatoes and juices on one-half of the parchment. Season the fish on both sides with Creole seasoning and place presentation side down on the tomatoes. Fold the parchment in half over the fish. Beginning at the seam, make a small fold and press the crease. Make the next fold by folding the previous fold in half. Continue along the edges creating a continuing seam. When you get to the end, fold the last piece under the fish. Turn the fish over so the presentation side is facing up. Bake in a preheated oven at 400 degrees for twelve to fifteen minutes. The parchment bag should be puffed up and not leaking and beginning to brown slightly. Serve immediately.




MIXED BERRY TIRAMISU

1 ½ boxes Lady Fingers
1 cup crème de cassis
2 pints strawberries
2 pints raspberries
2 pints blackberries
2 pints blueberries
2 cups sugar
2 quarts heavy cream
1 ½ lbs. Mascarpone cheese
1 ½ cups sugar

Place all the berries in a large mixing bowl and stir in 2 cups of sugar. Allow the berries to marinate while you prepare the remainder of the dish. In another mixing bowl, beat the heavy cream and remaining sugar to stiff peaks form. Fold in the softened Mascarpone cheese. Set aside. Layer half of the Lady Fingers in a baking pan and drizzle with 4 ounces of crème de cassis. Layer half of the berries and juices over the moistened Lady Fingers. Spread half of the Mascarpone/whipped cream mixture over the berries and even out using a spatula. Repeat the process with Lady Fingers, cassis, berries, and whipped cream. Smooth out the top; cover and refrigerate.

[Jolie Rouge]

LAGNIAPPE RECIPES

Coffee Banana Shake

1 cup chilled CC's Louisiana Blend coffee
2 medium-ripe bananas, sliced
1 pint good quality ice cream
2 tablespoons sugar
1 or 2 drops of almond flavoring

Pour the coffee into a blender, then add the bananas, ice cream, sugar and almond flavoring. Cover and blend at high speed until thick and fluffy.

Pour into chilled glasses. Serves 3-4)


----------------------------

Strawberry Breeze

1 cup chilled CC's Louisiana Blend coffee
1 cup light cream
3 tablespoons of sugar
1 cup of strawberries
1/2 cup of crushed ice

Combine the coffee in a blender with the light cream, suger, strawberries and crushed ice. Cover and blend at high speed until foamy. Pour into chilled tall glasses. Serves 3 or 4 people)

[flute]

Originally posted by Jolie Rouge
Flute : Yes ... I picked up something for you this weekend ~~ expect a surprise package later this week ! [/COLOR]

DITTO! Ok, well maybe not exactly a "package"-I'll send one of those later. LOL. But, expect a lil somephin, somephin in the mail from me


Queensown, the recipe didn't originally call for the extra mushrooms or oatmeal, so if you wanted to leave those out, I suppose they're optional. (I'm just a big mushroom freak, & the oatmeal seemed to help hold the patties together )
It is a really good recipe

[the fugative]

Todays Recipies



Sweet Corn and Tarragon Soup
with Tomato Watercress Dumplings



1-1/2 Tablespoons unsalted butter
6 medium garlic cloves
1 small yellow onion, diced
1 Tablespoon fresh tarragon, chopped
3 russet potatoes, peeled and quartered
9 cups chicken stock
1-1/2 cups ground chicken
Salt and pepper to taste
1/3 cup) watercress leaves, chopped (reserve some for garnish)
2 medium roma tomatoes, blanched and peeled, seeded and finely diced
1-1/2 cups whipping cream
4 ears of corn, blanched whole and kernels removed

Using a heavy-bottomed pan, melt the butter over medium-low heat and saute the whole garlic cloves and diced onion until transparent. Add the tarragon, potatoes, and 6-3/4 cups of chicken stock. Simmer for 20 to 25 minutes, blend using a food mill or electric mixer, then return the soup to the pot over low heat.

Meanwhile, mix the chicken with the salt, pepper, watercress and tomato. Roll into 18 small balls and poach for 2 to 3 minutes in the remaining chicken stock (stock should be simmering). Dumplings should be firm and cooked through. Remove the dumplings and set aside to cool. (Cool the stock in the refrigerator and freeze for future use.)

Add the whipping cream, salt and pepper to the soup. Divide the corn among six bowls. Add soup and three dumplings to each bowl, garnish with remaining watercress leaves and serve.






Smokey Cheddar Potato Soup


1/4 cup butter
1 onion, diced
3 stalks of celery, diced
2 cans of chicken stock
4 cups of potato, peeled and diced
1 can cream of chicken soup
1 Tablespoon liquid smoke
1 cup of cheddar cheese, shredded


Brown onion and celery in butter in large dutch oven pan. Add chicken stock and soup along with potatoes. Add water to completely cover the potatoes. Cook 'til potatoes are tender. Add liquid smoke and cheddar cheese just before serving. Stir to melt cheese.

I like to give it a few dashes of Tabasco pepper sauce, too.






Rosemary Roast Pork


Pork roast, 3 pounds or more
1 teaspoon rosemary
3 sprigs of rosemary
1/2 teaspoon sage
1 bay leaf
1-3 clove(s) garlic, chopped
1 cup broth
1/2 cup white wine
Salt and pepper to taste


Heat broth to boiling. Add herbs and wine. Cover and let steep for at least 5 minutes. Use a basting sauce. Preheat oven to 350 degrees. Put roast in pan with fat side up.Place rosemary sprigs on top of roast.
Roast until tender, about 35 minutes per pound for a large roast, 45 minutes per pound for a smaller one.