Printable View
CHICKEN JENEE
1 boneless chicken breast, grilled
½ cup chopped artichoke hearts
1 cup mornay sauce
1 cup chopped spinach
½ cup bacon bits
½ Tbls. Creole seasoning
2 oz. butter
6 shrimp
Sauté shrimp in butter. Add spinach, artichoke hearts, seasoning, and bacon bits. Heat until spinach is wilted. Add mornay sauce and stir. Serve over the chicken breast.
---------------------------------------
G'NITE ALL ....
g'night jolie OHH TY For the carD!!! {{{{{JOLIE}}}}}}
;) Nite Jolie ;)
Shrimp in Dijon Vinaigrette
3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 tablespoon fresh lemon juice
Cook shrimp in boiling salted water until pink. Drain and transfer to a large bowl. Combine remaining ingredients and pour over warm shrimp. Toss well so that every shrimp is coated. Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving. Serve in a large bowl lined with lettuce and kale.
SERVES 8 TO 10
Brentwood Pasta
thanks to J Bucks Restaurant
INGREDIENTS
8 oz. spicy cream
5 shrimp
2 oz. andouille sausage
1 teas. chopped garlic
2 oz. roasted peppers
12 oz. linguine
1 tbsp. chopped tomato
2 oz. shredded parmesan cheese
PREPARATION
Saute shrimp and andouille sausage in olive oil. Add garlic and saute for another minute. Add spicy cream and roasted peppers and cook to reduce by half. Add cooked linguine and toss all ingredients together. Top with chopped tomato and cheese.
SPICY CREAM
1 quart 40% heavy cream
1/2 cup onion (rough cut)
1 jalapeno (rough cut)
1 tbsp. chipolte puree (whaddaheck is that??)
1 teas. cumin
1teas. chili powder
3 tbsp. roasted garlic puree
Saute jalapeno and onion in olive oil. Add cumin, chili powder, chipolte puree. Stir in heavy cream and roasted garlic puree. Reduce to simmer and cook an additional 10 minutes. Strain.
((I want to make this but I don't know what chipolte is or how to get roasted peppers or to make garlic puree, but I can prolly buy the garlic puree))
Roasted Bell PeppersQuote:
Originally posted by jaybird
((I want to make this but I don't know what chipolte is or how to get roasted peppers or to make garlic puree, but I can prolly buy the garlic puree))
Red, yellow and orange bell peppers are virtually identical in flavor and are interchangeable. Green peppers aren't as sweet, so keep this in mind when making substitutions.
• 4 large bell peppers (about 2 lb.)
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until thoroughly blackened.
Immediately place peppers in a large paper lunch bag; seal. Let stand 20 minutes. Peel peppers (the skins will almost fall off); discard skins. Chop peppers according to recipe directions.
andouille sausage
andouille = Cajun andouille = Louisiana andouille Pronunciation: ahn-DWEE or ann-DO-ee Notes: This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage. Substitutes: kielbasa
Garlic puree
1 each Garlic, head, peeled, crushed
1/2 c Oil, olive
In a blender Puree the garlic with 1/2 cup of olive oil.
Drizzle a little clear olive oil over the top of the puree and refrigerate overnight or for up to two weeks if desired.
You can store this puree in the refrigerator for up to three weeks with little loss in flavor or aroma
;)
Thank you thank you.
But what's chipolte? I've heard of it before, but I don't know what it is, if I buy it or make it? Aren't chipoltes peppers of some sort?
Todays Recipies
Spinach Salad with Cherries
1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp honey
1/8 tsp black pepper
5 cup cleaned torn spinach leaves, stems removed
1 cup bite-size fresh pineapple wedges
1/2 cup dried tart cherries
1/2 cup thinly sliced red onion
crumbled feta cheese
For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well.
For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese
:D
Lemon-Garlic Chops
8 ea boneless pork chops, 1-inch thick
2/3 cup lemon juice
1/2 cup olive oil
1 ea jar (4 1/2-ounce) chopped garlic (or 3 oz of garlic puree)
2 tbsp dried tarragon, crushed
For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon.
Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight.
Drain chops, discarding marinade.
Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika.
Broil for 5 to 6 minutes or until brown.
Turn chops and sprinkle with paprika.
Broil for 5 to 6 minutes more or until chops are just done
:D
Tropical Sunshine Cake
1 pkg (18.25 ounces) yellow cake mix
1 1/2 cups (12 fluid-ounce can) Evaporated Milk
2 large eggs
1 can (20 ounces) crushed pineapple in juice, drained (juice reserved), divided
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
Whipped Cream
PREHEAT oven to 350° F.
Grease 13 x 9-inch baking pan.
COMBINE cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes.
Stir in 1 cup pineapple.
Pour batter into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes.
COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
Spread over warm cake, sprinkle with coconut and remaining pineapple.
Cool completely before serving.
Top with whipped cream.
:D
I think chipolte is a Mexican Sausage (like andouille is Cajun and kielbasa is Polish) - its all in the seasonings.
Its a dried pepper med hotQuote:
Originally posted by jaybird
Thank you thank you.
But what's chipolte? I've heard of it before, but I don't know what it is, if I buy it or make it? Aren't chipoltes peppers of some sort?
chipotle pepper (chile) = smoked jalapeno pepper = chile seco Pronunciation: chuh-POT-lay Notes: These lend a wonderful smoky flavor to sauces. They're usually canned in adobo sauce, but you can also buy the dried peppers in cellophane bags. Substitutes: (for chipotles in adobo sauce) 1 tablespoon catsup + 1/2 teaspoon liquid smoke + 1 jalapeno pepper OR morita (smaller) OR mora OR ancho (larger and milder)
Check at mexican markets or the mexican section in supermarket :D
Okay. If I can't find it (we have a couple ethnic markets in the area) what could I substitute?
Thank you OH WIZARD OF THE KITCHEN!