Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Blueberry Salad


1 6-ounce package raspberry-flavored gelatin
2 cups boiling water
1-1/2 cups cold water and ice
2 cups blueberries or 2 cups canned blueberry pie filling
1 8-ounce can crushed pineapple
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup coarsely chopped pecans

In a bowl, mix gelatin and boiling water until combined. Add ice water, stirring until ice melts. Stir in berries and undrained pineapple. Transfer to a 3-quart rectangular baking dish. Cover and chill until set.
In bowl, combine cream cheese, sour cream, sugar and vanilla. Spread over gelatin mixture. Sprinkle with nuts. Cover and chill up to 12 hours.





Blues Salad


1/4 cup Blueberry Vinegar (recipe follows)
2 tablespoons walnut oil or olive oil
1/4 teaspoon salt
1/4 teaspoon coarsley ground pepper
4 cups torn mixed greens
1 cup fresh blueberries
1/2 cup walnut halves, lightly toasted
1/4 cup crumbled Stilton or blue cheese (1 ounce)
2 tablespoons snipped chives or thinly sliced green onion tops
Fresh chives with blossoms

For dressing, in a screw-top jar combine Blueberry Vinegar, oil, salt, and pepper. Cover; shake well.
In a large bowl combine greens, blueberries, walnut halves, crumbled cheese, and snipped chives. Pour desired amount of dressing over salad. (Cover and refrigerate remaining dressing.) Toss lightly to coat. Divide salad mixture evenly among 4 individual bowls. Garnish with fresh chives and blossoms, if desired.

Blueberry Vinegar: In a stainless-steel or enamel saucepan combine 1-1/2 cups fresh blueberries with 2 cups rice vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in 2 tablespoons honey. Remove from heat. Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries. Transfer strained vinegar to clean 1-quart jar or bottle. Add 1-1/2 cups additional blueberries to jar or bottle. Cover tightly with a nonmetalic lid (or cover with plastic wrap and tightly seal with a metal lid). Let stand at least 8 hours before using. (Store vinegar in a cool, dark place for up to 6 months.) Before using vinegar, discard berries. Makes about 3-1/2 cups

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[the fugative]

Originally posted by jaybird
Ummm, Mr. Fugi Sir, should I use the whip or beat cycle on my blender?

Adolf sez all of the above


Seriously, Depends on how smooth you want it to end up, experiment to find which consistency you like I like them SMOOOOOOOOTH most of the time unless sitting outside on a hot day then chunks of ice seem to taste better

[jaybird]

The mocha frappe sounds WONDERFUL! Ummm, but what's vanilla syrup?

The fruity ones sound good too. Sounds like a nice treat after my run at night!

[Jolie Rouge]

Kiwifruit Frappe

1/2 cup ice cubes
2/3 cup milk
1 tbsp maple syrup

Combine all ingredients in a food processor or blender and process until smooth.
Pour into juice glasses and serve chilled

I sense something is missing .....

[jaybird]

Might it be - ummmmmmmmmmmmm..............kiwi? ROFLMSAO!

[the fugative]

Originally posted by Jolie Rouge



I sense something is missing .....

Originally posted by jaybird

Might it be - ummmmmmmmmmmmm..............kiwi? ROFLMSAO!

OOPS, I fixed it (2 kiwis peeled & chunked)

[the fugative]

Originally posted by jaybird
The mocha frappe sounds WONDERFUL! Ummm, but what's vanilla syrup?

It syrup made with vanilla, most good specialty food & beverage stores carry it I suppose you could make a simple syrup and flavor it with a vanilla bean or two

[jaybird]

Vanilla syrup. Like I use when I make cappuchino? That sort of stuff? Ah, if so, I have that!

[the fugative]

Originally posted by jaybird
Vanilla syrup. Like I use when I make cappuchino? That sort of stuff? Ah, if so, I have that!

Exactly

[Jolie Rouge]

Duck Quesadillas With Louisiana Tomato & Okra Pico de Gallo

2 breast of duck, skin removed
1 red onion, julienne strips
½ cup green pepper, julienne strips
½ red pepper, julienne strips
½ tsp. chopped garlic
1 Tbls. Chopped fresh cilantro
½ tsp. cumin
½ tsp. chili powder
½ tsp. salt
1 cup Monterey Jack cheese, shredded
½ tsp. white pepper
8 (6 inch) corn tortillas
2 cups pico de gallo

Heat medium skillet over medium-high heat with just enough oil to coat bottom. Salt and pepper both sides of duck breast. When the oil starts to smoke, add the breast and sear until golden brown on both sides, for about 2 minutes in all. Remove breast and slice into strips. Add the remaining ingredients to skillet. Sauté 1-2 minutes and add duck strips. Cook 1 - 2 minutes more. Lay tortillas flat and spread duck mixture and cover with cheese; top with another tortilla. Press together lightly. Heat a non-stick skillet over medium-high heat. When the skillet is hot, place quesadilla in center, turn often to heat through or place in an oven to heat all at once. To serve, cut each quesadilla into 4 wedges and arrange on a dinner plate. Place ½ cup of the pico de gallo over the quesadilla wedge.




Sassafras Pork Chop

4 10 oz. center cut pork chops
1 tsp. salt
1 tsp. white pepper
1 tsp. chopped garlic
1 Tbls. Chopped shallots
1 10 oz. bottle root beer
6 oz. demi-glace or low sodium beef broth
¼ Tbls. Butter

Season pork chop with salt and pepper and a little garlic. Grill over hot coals. Turn several times until meat thermometer reaches 130-140 degrees (about 4 minutes on each side.) In a non-reactive sauce pan, add ½ Tbls. Butter, then add shallots and garlic. Allow to sweat 1 minute. Deglaze pan with root beer and allow to reduce by half. Add demi-glace and reduce by 1/3 and then add butter. Swirl pan until butter is incorporated. Place cooked pork chops on warm plate and spoon sauce over them.



Trout Adrian

eggwash (made of 1 beaten egg & 1 cup water)
6 - 8 oz. trout
flour
1 - 1 ½ oz. oil or butter
1 oz. demi-glace
shot lemon juice
shot white wine
2 oz. butter
2 oz. mushrooms
2 oz. green onions
garlic
salt and pepper to taste
cayenne pepper
1 to 1.5 oz. lump crabmeat

Make eggwash of 1 beaten egg and 1 cup water. Whisk well. Dip trout filet in eggwash, then dredge in flour. Shake well.

Add small amount of oil (cottonseed oil or olive oil) or clarified butter to skillet. Heat until hot. Then add trout. Sauté on each side 2 - 3 minutes. Remove trout from pan.

To be drippings in the pan, add mushrooms, green onions, and garlic and sauté about 1 minute. Deglaze with a small amount of white wine and lemon juice. Stir in demi-glaze. Add crabmeat and butter. Swirl pan until the butter has been incorporated. Careful not to break up crab. Season to taste with salt, pepper and cayenne.

Place filet on warm plate and top with Adrian topping.




Bayou Pearls

1 lb. Crabmeat
4 oz. tasso, ground
1 red pepper, diced
1 bunch green onions, sliced thin
1 Tbls. Garlic, chopped
2 whole eggs
3 oz. heavy cream
1 cup Italian bread crumbs
salt and pepper to taste
8 oz. angel hair pasta oil

Combine crabmeat, tasso, diced red pepper, green onions, chopped garlic, eggs and cream in large mixing bowl. Mix thoroughly. Add bread crumbs to tighten mixture. Season with salt and pepper. Add pasta and mix well. Roll all into 1 ½ inch balls. Fry in deep skillet at 350 degrees until golden brown (about 2 - 3 minutes).




Shrimp Marsala

24 21-25 count shrimp
1 red onion, julienne
1 tomato, coarsely diced
1 cup sliced mushrooms
1 Tbls. Garlic, chopped
2 Tbls. Green onions, chopped
4 Tbls. Butter
4 oz. Marsala wine
salt & pepper to taste
6-8 oz. pasta, angel hair cooked

In a sauté pan, melt 1 Tbls. Butter, heat over medium-high heat. Add onion, tomato, mushrooms, and garlic. Sauté 1-2 minutes. Add shrimp and sauté 2 minutes. Deglaze with Marsala wine. Allow to reduce by 1/3, Add remaining butter, swirl into pan until all is incorporated. Season to taste with salt and pepper. Place 2 oz. warm pasta in 4 bowls. Divide shrimp mixture equally and garnish with green onions. You may want to sprinkle with grated Romano or parmesan cheese.

[Jolie Rouge]

ooopppps - I forgot dessert ....

Chocolate Pecan Pie

9-inch pie crust, unbaked
2 squares bitter chocolate
3 tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped

Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell. Bake at 375 degrees for 45 to 50 minutes. Cool. Top with unsweetened whipped cream.

SERVES: 8