Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

okay, okay ... I will find a "real Recipe" for you ...

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[the fugative]

Originally posted by Jolie Rouge
okay, okay ... I will find a "real Recipe" for you ...

Pounce
Pounce

cantaloupe Cherry Smoothie

1/2 cantaloupe (peeled, seeded, and sliced)
1/2 cup apple or apricot juice
2-3 pitted cherries
1/4 cup raspberries or blackberries
3-4 ice cubes


Put all ingredients into blender.
Blend until smoothie consistency is reached!

[Jolie Rouge]

Louisiana crab cakes

These delicious crab cakes can be made ahead and frozen. Thaw them in the refrigerator before cooking. Serve warm.

1 bunch green onions
1 red bell pepper, chopped
2 stalks celery, chopped
1/2 cup butter
1 lb. lump crabmeat
1/2 cup mayonnaise
1/2 cup Dijon mustard
2 tsps. chopped tarragon
Cavender's Greek Seasoning, to taste
2 eggs, beaten
2 cups Italian bread crumbs
Vegetable oil

Roasted Pepper-Caper Tartar Sauce, recipe follows...

Chop green onions, keeping tops and bottoms separate. Sauté bell pepper, celery and green onion bottoms in butter for 5-7 minutes. Place crabmeat (which has been picked for shells) into large bowl. Add sautéed vegetables and fold in mayonnaise and mustard. Add green onion tops, tarragon and Cavender's. Add bread crumbs to desired consistency. Form mixture into 3-inch (or smaller) cakes. (Can be frozen at this point if desired.) Dip each cake in beaten egg and roll in bread crumbs. Place in refrigerator until firm. Sauté in vegetable oil until brown, about 4-5 minutes on each side. (Can be cooked an hour or two ahead. Warm in oven at 350 degrees for about 10 minutes.) Serve warm with Roasted Pepper-Caper Tartar Sauce.

Makes 16-18 (3-inch) cakes, or at least 2 dozen minicakes.


ROASTED PEPPER-CAPER TARTAR SAUCE

1 cup mayonnaise
Juice of 2 lemons
1/2 cup chopped roasted red peppers
1/2 medium purple onion, finely chopped
1/2 cup capers, drained
1/2 cup chopped parsley
Creole seasoning, to taste

Mix all ingredients and refrigerate overnight to intensify flavors. The sauce will keep for 3-4 weeks in the refrigerator.

-- "Culinary Secrets" cookbook




Shrimp rounds

2 1/4 cups water
1 tsp. crab boil
3/4 lb. unpeeled, medium shrimp
18 (1/4- to 1/2-inch thick) baguette slices
3/4 cup shredded Cheddar cheese
3 tbls. minced celery
1 tbl. minced onion
2 tbls. mayonnaise
1 tsp. chopped fresh dill
Dash of ground pepper
Fresh dill sprigs for garnish


Boil shrimp in water with crab boil until shrimp turn pink. Drain and rinse in cold water. Peel shrimp, devein and dice. Bake baguette slices on a baking sheet at 350 degrees for 5 to 10 minutes or until lightly toasted. Stir together the diced shrimp, cheese, celery, onion, mayonnaise, chopped dill and pepper. Spread on toasted baguette slices. Bake at 350 degrees for 5 minutes or until lightly brown. Top each baguette with a fresh dill sprig, placing the stem into the mixture so it stands up like a feather.

Makes 18 slices.

Note: This recipe can be altered in several ways:
· Serve cold as a dip with crackers.
· Serve on bread or croissants as a shrimp salad sandwich.
· Serve in puff pastry shells.
· Spread in uncooked crescent rolls and bake as directed on package.




Bananas Foster, Doc's Style

2 diced bananas
1/2 orange
1/2 a lemon, juice of
1 tbsp. butter
1/2 cup brown sugar
1 1/2 grand mariner or orange liqueur
1 1/2 oz dark rum
1 1/2 oz. banana liqueur
Vanilla Bean Ice Cream - 2 scoops
1/4 cup chopped pecans

Roll ice cream balls in pecans. Sauté all other ingredients in butter until mixed and heated well - 4-5 minutes. Flame with all liquor
Pour over ice cream and serve

[Jolie Rouge]

Barbecued shrimp

1 1/2 tsp. red pepper
2 1/2 tsp. black pepper
1 1/4 tsp. salt
1 1/4 tsp. thyme
1 1/4 tsp. rosemary
3/8 tsp. oregano
1/4 cup minced garlic
1 oz. Lea & Perrins
1 lb. unsalted butter

Let butter soften to room temperature. Put it into a bowl with all of the other ingredients. Using a small hand-held mixer, mix on medium speed until all of the ingredients are thoroughly incorporated and the butter is light and fluffy. Place into a plastic container and refrigerate until needed. This mixture can be frozen in smaller containers and thawed out as needed.

To prepare the dish, peel and devein 48 jumbo shrimp. Heat the BBQ butter in a large skillet. When melted, add the shrimp and saute until the shrimp are cooked. The size of the shrimp will determine the cooking time. Shrimp are cooked when they are no longer clear in the middle. Place 12 cooked shrimp on each of four dished and divide the sauce evenly between them. Serve with hot French bread for dipping.

Louisiana Lagniappe Restaurant



BBQ shrimp

1 lb. butter
1 tsp. rosemary
1 tsp. white pepper
1 tsp. Tony's
1 tsp. cumin
1 Tbs. chili powder
2 Tbs. lemon juice
2 Tbs. Worsteshire sauce
2 Tbs. flour
2 Tbs. chopped garlic
2 lbs. Louisiana shrimp

Preheat oven to 350 degrees. Place shrimp and compound butter in a baking dish. Bake 15 minutes or until shrimp are opaque.

Boutin’s




Blackened Shrimp

20 peeled, butterflied and deveined jumbo shrimp
1/2 cup oil
4 pineapple rings
1 recipe of blackening mix
1 recipe of pineapple rum butter sauce

Heat a large black iron skillet until it is very hot. Dredge the shrimp in the blackening seasoning and dip in the oil. Place the shrimp, split side down, into the hot skillet. After approximately 30-seconds, roll the shrimp onto their sides. After another thirty seconds, roll them to their other side. Do not burn. Shrimp size will determine cooking times. The shrimp are cooked when they are no longer clear in the middle. Put the four rings of pineapple in the skillet and cook on each side for approximately one minute. Put approximately 2-oz. of the pineapple rum butter sauce on each plate. Put a pineapple ring in the center of the sauce and surround with the blackened shrimp.


Blackening spice mix

1/4 cup paprika
1/4 cup chili powder
1/8 cup ground cumin
1/8 cup garlic powder
1/8 cup onion salt
1/8 cup cayenne pepper
1 1/2 tsp. ground basil
1/2 tsp. nutmeg
1 1/2 tsp. ground oregano
1 Tbsp. + 1 1/2 tsp. gumbo file powder

Mix all ingredients in a small mixing bowl.


Louisiana Lagniappe Restaurant

[Jolie Rouge]

Red Beans

1 onion
1 bell pepper
2 stalks celery
Bacon grease
1 lb. dried beans
Lawry's Seasoned Salt

Chop onion, bell pepper and celery in food processor. Cover bottom of skillet with bacon grease and sauté chopped seasoning until soft and transparent. Soak and wash beans, removing impurities. Place beans in a large pot (about 10 inches in diameter). Fill halfway to top with water. Add sautéed seasonings. Bring to a boil. Cover and reduce heat, allowing beans to continue to boil slowly for about 2 hours.
When beans are tender, skim grease from top of pot. Add seasoned salt as needed. Serve over rice.

Serves about 6.

[Jolie Rouge]

Refreshing Watermelon Delight

This fruit-flavored water, or aguas frescas, is especially delicious, and it looks beautiful served in a clear glass pitcher.

2 lbs. watermelon
3 1/2 qts. water
2 cups sugar


Remove the seeds from the watermelon, slice the flesh from the rind and cut it into chunks. Transfer to a blender, in batches if necessary, and blend for a few seconds; there should still be some small chunks of watermelon. Combine the water and sugar in a large pitcher, stirring to dissolve the sugar. Stir in the watermelon purée, blending thoroughly. Refrigerate until chilled before serving.
Makes 1 gallon.

Variation: You can substitute cantaloupe for the watermelon.


-- "Los Barrios Family Cookbook

[Jolie Rouge]

Grammie's Okra

2 pounds fresh young okra
2 Tablespoons salad oil
1 large onion, chopped
1 clove garlic, chopped
Salt and pepper to taste
1 cup tomatoes, canned

Do not use an iron skillet or okra will darken.

Wash whole okra and dry thoroughly with paper towels. Slice into 1/8-inch rounds. Sauté in oil over medium heat until okra stops "stringing." This usually takes 20 to 30 minutes, sometimes longer. Don't let it brown. Stir very frequently. Add onion and garlic and sauté until they soften. Then add seasonings and tomatoes and a little liquid from the tomatoes. Allow to simmer for another 5 minutes.

SERVES: 4

[Jolie Rouge]

FOOD-HANDLING TIPS

Sometimes it's easy to tell that your food is no longer edible. But before the obvious signals present themselves, how do you know when food has crossed the line to fertilizer? Check out these tips for preventing food from going bad and recognizing when it spoils.

Everyone should know these four basic food-handling rules:

Cook. Always cook your food to the appropriate internal temperature.

Prevent cross-contamination. Never store raw food with cooked food. Always wash any surfaces thoroughly after preparing raw or cooked food.

Clean. Clean your hands, all utensils, your workspace and anything else you used to prepare food.

Chill. Refrigerate all foods within two hours of cooking them.



If you're unsure how to handle specific meats in your kitchen, call the USDA Meat and Poultry hotline at 1-800-535-4555.


Some helpful tips to keep your dairy products safe:

Buy milk and other dairy products pasteurized. Unpasteurized products can contain harmful pathogens and aren't safe to drink, eat or cook with.

Keep cheese and cheese dishes covered with plastic wrap and don't leave any cheese out at room temperature for more than two hours.

Buy dairy products toward the end of your shopping trip.

Discard all milk one week after opening, even if the sell-by date hasn't passed yet.

Use yogurt by the expiration date.

Remember this rule: The softer a cheese's texture, the shorter its shelf life. Soft cheeses, like ricotta and cottage cheese, will go bad before hard cheeses do.

[Jolie Rouge]

Cheese and Green Chili Dip[

2 Tbsp. butter
2 Tbsp. flour
1 cup light cream
1 15-oz. can chopped tomatoes
2 cloves garlic, minced
1 4-oz. can green chilies, drained and chopped
2 cups Monterey Jack cheese, shredded

Melt butter in a saucepan, add flour and mix well. Pour in cream and stir until mixture starts to thicken. Remove from heat. Combine tomatoes and garlic in a saucepan and cook over medium heat until mixture starts to thicken, stir in cream sauce and chilies. Slowly add cheese and continue stirring until cheese melts. Serve hot with tortilla chips.




Cornell Barbeque Chicken

2 cups vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Pepper to taste
6 to 8 Chicken Breasts (not boneless)

Put all ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1 - 2 hours (we allowed the chicken to marinate overnight). Cook chicken over charcoal grill until done. Baste often while cooking. Chef's Note: I basted the chicken almost continuously during the cooking process. The recipe makes plenty of marinade so be generous with your basting. I would cook the chicken for a few minutes after the last dose of basting, however, since there is raw egg in the marinade.


Eggplant Steaks

1 - 3 cloves garlic, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 Tbsp. sugar
1 tsp. oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant or 1 large eggplant, sliced in 1/2-inch rounds
4 plum tomatoes, sliced
1 roll (8 oz) soft goat cheese
Fresh basil leaves

In a large bowl, mix together the garlic, lemon juice, olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).

Tomato-Basil Topper

5 plum tomatoes
1/2 cup finely chopped fresh basil
2 Tbsp. balsamic vinegar
1 Tbsp. finely chopped onion
Salt and freshly ground pepper to taste

Mix all ingredients together and let stand at room temperature for 1 hour.





Peppermint Milkshakes

4 cups vanilla ice cream
1 cup milk
4 large peppermint patties
Peppermint sticks

Combine all ingredients in a blender and blend until smooth. Garnish with peppermint sticks.

[magicwoman19]

All this talk of shrimp is making me hungrey. Who is bringing it over to me????

[magicwoman19]

Vanilla Sugar Cookies

2 1/2 c. all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup room temp butter
1 cup granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
Granulated sugar for sprinkling

COmbine flour, baking powder, and salt.
In large bowl, cream butter and sugar. Beat in egg yolks. Beat in the vanilla extract. Gradually blend in the dry ingredients. Cover and chill for one hour.
Preheat oven at 375 degrees. Lightly grease 2 baking sheets.
On a floured surface, roll out dough to a thickness of 1/4 inch. Using a 2 inch cookie cutter, cut out cookies and place 1 inch apart onto the perpared cookie sheets.
Bake for 10-12 minutes, until lightly colored. Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool!