Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Todays Recipies


Double Chocolate Decadence Biscotti


2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 Tablespoons Amaretto, Kahlua, or double-strength coffee
2 cups plus 2 Tablespoons unbleached or all-purpose flour
1/3 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate (I use mini chocolate chips)
Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee. (I use Amaretto because that is what I have. I have never used coffee.)

In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (I use kitchen shears -- much better than a knife.) Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2-inch high, 1-1/2 inches wide, and 14 inches long, spacing them at least 2 inches apart.

Bake in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container



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.




Pistachio Nut Bread


1 package butter cake mix
One 4-ounce package instant pistachio pudding
3 drops pistachio oil
8 ounces sour cream
4 eggs
1/4 cup water
1/4 cup oil
1/2 cup chopped pecans

Topping
4 Tablespoons sugar
2 teaspoons cinnamon

Mix all ingredients together. Pour half of batter in 2 greased loaf pans. Sprinkle with half of topping. Pour in remainder of batter. Swirl batter to mix in topping. Sprinkle top with the remainder to the topping.

Bake at 350 degrees for 1 hour.





Scarborough Fair Bread


2 teaspoons active dry yeast
3 cups warm water
4 ounces whole wheat bread flour
2 ounces whole rye flour
30 ounces (approximately) all-purpose flour
1 Tablespoon salt
2 Tablespoons olive oil
1/2 cup fresh parsley, chopped
4 leaves fresh sage, chopped
leaves stripped from a sprig of fresh rosemary, chopped
leaves stripped from a sprig of fresh thyme, chopped
1/4 cup Parmesan grated cheese
Note- Fresh Herbs Only!! Dried just won't Do

In a large mixing bowl add 1 teaspoon of yeast to 2 cups of warm water and let stand for 5 minutes. Make a sponge by adding half the flours to the yeast and water and mixing thoroughly. Cover the bowl with plastic wrap and leave the sponge to mature for two to six hours. The yeast action will make the sponge surface bubbly. Mix the remaining teaspoon of yeast with 1 cup of warm water. Let stand for five minutes. Add the yeast mixture, oil, salt, herbs and cheese into the sponge. Gradually add the remaining whole grain flours, mixing well as you go. Add enough all-purpose flour so that the mixture starts to hold together. Turn it out onto a floured board. Knead the dough for five to seven minutes until it has a smooth, silky texture, adding just enough flour during the kneading to prevent the dough sticking to the board. Let the dough rest for five minutes, and knead it again for three more minutes.

Clean and lightly oil the inside of your mixing bowl. Put the dough back in the bowl, and spray it lightly with oil. (A Misto sprayer works well). Cover the bowl with plastic wrap and leave it in a draft-free place until the dough has doubled in bulk (about two hours on most days). Punch the dough down and shape it into three loaves. Put them on a lightly oiled baking sheet and cover loosely with plastic wrap until again they have doubled in bulk (about 3/4 hour). During the last ten minutes of this time preheat the oven to 380 degrees. Put an old baking tray with sides on the bottom shelf of the oven. Spray the tops of the loaves with water (use a Misto sprayer with water). Slash the tops of the loaves in several places to allow them to continue rising while baking. As you put the loaves in the oven, throw a cup of hot water into the tray at the bottom of the oven, which will create a burst of steam. Bake the bread for 30 minutes. The loaves should be nicely browned and sound hollow when tapped. Cool on a wire rack for 15 minutes, then serve and enjoy.

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[Jolie Rouge]

Cafe Des Amis and Grapevine Market and Cafe
BAKED GLAZED DUCK

Marinade:
2 1/2 oz. Creole all-purpose seasoning
1/4 cup Rouge spiced pepper sauce
4 oz. green spiced pepper sauce
3/4 cup chow chow pepper relish

Mix the above ingredients in a bowl and set aside.
*NOTE:* You will not use all the mixture. Save in a jar and use for later; it has a long shelf life.

1 whole duck
1/3 cup minced garlic
1 large naval orange, cut into 6 slices
3/4 cup pineapple juice
1/3 cup orange juice
1/2 onion, vertically sliced thin
1/2 bell pepper, vertically sliced thin
sprinkles of paprika
5 1/2 oz. cane syrup
5 1/2 oz. McIlhenny's Pepper jelly


Cut duck in half. Rinse and clean. Remove any excess fat. Take a stainless steel full-size baking pan and arrange onions and bell peppers on the bottom. Place the duck on top. Gently massage enough marinade and minced garlic into the backside and front side of the duck. Place orange slices on top of duck. Pour in pineapple juice and orange juice. Cover pan with aluminum foil and bake duck for about 1 hour at 350 degrees. Uncover and baste duck with juices in the pan every 30 minutes for about another hour or until duck is tender. Duck is ready when the leg begins to come loose from the joint. Uncover and sprinkle with a little paprika for color and cook until browned. Mix cane syrup and pepper jelly in a bowl until blended. Pour a small ladle of this mixture over the duck. Bake until this mixture creates a glaze over the duck, about 5 minutes. Pour some of the cane syrup/pepper jelly mixture into a small ramekin and warm in the microwave for about 15 seconds. Serve as a dipping sauce for the duck.

[Jolie Rouge]

Satterfields of New Roads

PA JOE'S PORK TENDERLOIN

4 pork tenderloins

Marinade:
1 cup Italian Dressing
1 cup Teriyaki Sauce
1/2 onion, chopped
6 cloves garlic, crushed

Mix all ingredients in a bowl. Whisk until dressing mixes with Teriyaki Sauce. Pour over meat and refrigerate overnight.

Sauce:
1/2 onion, diced
1/2 cup sliced mushrooms
1/2 cup brown gravy
1 oz. Olive Oil
1/4 cup Burgundy wine


Cook pork on grill or in oven to 165 degrees internal temperature. In a separate skillet, saute onions in the olive oil until clear. Add mushrooms and cook for 2 minutes. Add wine; cook until reduced by half. Add brown gravy; bring to a boil and pour over meat. Salt and pepper to taste.


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

SHRIMP ARTHUR

12 large shrimp
1/4 stick butter
1 tsp. salt
1 Tbls. coarse black pepper
1/4 cup Lea & Perrin Sauce
1/4 cup white wine
1/4 onion, chopped
6 garlic cloves, crushed


In a medium pan, add onion and cook for 1 minute. Add garlic, shrimp, salt and pepper and cook for 2 minutes. Add wine; cook for 1 minute. Add Lea and Perrin Sauce. Cook for 2 minutes and serve with bread.


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RIBEYE SHRIMP CHARDONNAY

1 10 to 12 oz. beef ribeye
1/2 oz. Olive Oil
4 oz. small shrimp
1 1/2 tsp. cracked black pepper
3 Tbls. butter
1/4 cup Chardonnay


Cook ribeye to desired temperature. Saute shrimp over medium fire. Add pepper and Lea & Perrin sauce; cook on high for 1 minute. Add wine; then cook for 2 minutes. Add butter. Swirl around in skillet until melted. Top steak and serve immediately.


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CATFISH BOUANCHAUD

1 medium size catfish
2 cups flour
salt & pepper to taste
2 oz. Olive Oil
4 oz. jumbo lump crab meat
4 oz. sliced mushrooms
1/4 cup White Zinfandel wine
1/2 oz. lemon juice
1/2 cup heavy cream


Dredge catfish in flour. In a medium skillet over medium fire, add 1 oz. olive oil and cook fish 3 minutes on first side and 2 minutes on second side. Fish should be turned and checked to see if done. Put fish on a plate and reserve to be topped with sauce. In a separate skillet over medium fire, add olive oil and mushrooms. Cook for about 2 minutes. Add wine and reduce by half about 2 minutes. Add lemon juice and cream; reduce by half. Add the crabmeat swirl in skillet for 1 minute. Add salt and pepper to taste. Top fish and serve.




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QUICK & EASY SHRIMP DIJON
- from the Shrimp & Petroleum Festival
1 lb. raw, peeled shrimp
1/2 cup red bell pepper, chopped
1/2 cup parsley
3 cloves garlic, chopped
2 sticks butter

Melt butter in skillet and cook vegetables for 2 to 3 minutes. Add shrimp and cook for an additional 4 to 5 minutes, or until shrimp is done.

[Jolie Rouge]

(AND SINCE I CAN'T LEAVE YA WID OUT DESERT ...)



BLACKBERRY MERINGUE TRIFLE

1 - 10" angel food cake
2 egg whites
2/3 cup sugar
1 tsp. almond flavoring

In a mixer, beat egg whites until stiff. Add sugar slowly. Fold in flavoring. Draw two 8-inch circles on a piece of parchment paper. Using a pastry bag, squeeze meringue to line the circle, filling it in with a coil-like design. Bake in a 200 degree overn for one hour or place in 350 degree oven overnight turning off the oven when the meringue is placed in it.

FILLING:
12 oz. package frozen blackberries
1/3 cup sugar
2 Tbls. cornstarch
2 Tbs. Kirsch

Cook blackberries with sugar and cornstarch until slightly thickened. Add Kirsch. Remove from heat and cool.

TOPPING:
2 cups heavy cream, whipped
2 Tbls. Kirsch

Fold Kirsch into cream. Slice angel food cake into two layers. Place one layer in a trifle bowl, top with half of blackberry filling. Place meringue on top and one cup of whipped cream. Repeat procedure. Top with fresh blackberries for garnish. Refrigerate overnight.

[Jolie Rouge]

The second day of a diet is always easier than the first. By the second day you're off it.
-- Jackie Gleason --

[Gumball1960]

Homestyle Chicken Noodle Soup

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2-teaspoon black pepper
1 1/2 cups medium egg noodles

In a Dutch oven, bring chicken and water to a boil over high heat. Add
carrots, celery, onions, parsley sprigs, bay leaves, salt, and black
pepper. Return the mixture to a boil. Reduce heat to low, cover, and
simmer 1 hour, or until the chicken is no longer pink inside and the
vegetables are tender. Remove and discard the bay leaves and parsley
sprigs. Remove the chicken from the soup. Skim the fat from the top of
the soup with a large spoon. Remove and discard the chicken skin.
Remove the meat from the bones. Cut the chicken meat into 1-inch
pieces and return to the soup. Add noodles and return the soup to a boil.
Reduce heat to medium and cook 5 minutes, or until the noodles are
tender. 4 Servings

[Gumball1960]

Peachy Bread Pudding

1 Loaf French bread, cut into 1 inch cubes
1 16-ounce can light sliced peaches, drained
1/2 c. Raisins
2 Eggs
2 Egg whites
3/4 c. Sugar
1 12-ounce can evaporated skim milk
2 c Skim milk
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Butter flavoring
1 tsp Coconut flavoring
1 tbl Vanilla

Place bread cubes in a 3-quart baking dish. (I spray with Pam first).
Add peaches and raisins to bread, mixing gently. In a bowl, combine
eggs and egg whites with sugar and mix well. Add evaporated milk, skim
milk, spices and flavorings, and blend well. Pour egg mixture evenly
over bread, and press bread with fork so it will soak up liquid (I use
my hands). Bake for 30 to 40 minutes. Insert knife near center; if it
comes out clean, its done. Yield: 10 servings Preheat oven to 350'F.

Sauce
2 Tablespoons light margarine
2 Tablespoons flour
1 1/3 cup skim milk
1 Tablespoon rum flavoring

Melt margarine in a small saucepan and add flour and sugar, mixing
well. Add milk, stirring constantly. Cook until mixture comes to a
boil; boil 1 minute. Remove from heat and stir in flavoring. Serve
over hot bread pudding.

[Jolie Rouge]

Gummie : I tried to make your Bread Pudding recipe - unfortunately I had a minor emergancy which took me out of the house suddenly and I forgot to turn off the oven before I left.

Left in the oven for three and a half hours LONGER than the reccomended time - it makes a great brick ! LOL Hopefully it will come out better next time....



SHRIMP STUFFED CATFISH

4 6-8 oz. catfish filets
1 cup small/medium shrimp
1 medium onion, diced
1/2 cup celery
1/2 cup bell pepper
1/4 cup red bell pepper
1 stick butter
1 Tbls. garlic powder
1 Tbls. Tony's
1/2 cup bread crumbs
1/2 cup chicken broth, if needed
paprika


Melt butter. Add onion and celery; cook till almost tender. Add green bell pepper, garlic and Tony's. Add shrimp and cook till done. Add red bell pepper and cook 1 minute longer. Remove from heat. Add bread crumbs. Stir until moistened. If moisture is needed, stir in some of the chicken broth. Chill stuffing mixture. Slice catfish down the middle of the filet being careful not to slice opening too deep. When chilled, stuff catfish filets with mounded tops. Sprinkle with Tony's and paprika. Place on greased pan or cookie sheet. Bake at 375 degrees for about 18 minutes or until done. Catfish should be firm and stuffing hot.


ALMOND CRUSTED CHICKEN WITH ROASTED PEPPER SAUCE

4 boneless chicken breasts, pounded flat
1/2 cup milk
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup chooped or sliced almonds


Mix milk and eggs. Mix flour, salt, pepper and almonds. Coat breast in milk bath, then dredge in flour mixture. Fry breast in cooking oil till done. Place breast on spanish rice. Top with Roasted Pepper Sauce below.


Roasted Pepper Sauce:

Cut 2 red bell peppers and 2 Poblano peppers in half. Seed and place on a greased sheet pan. Place peppers in a 350 degree oven for 20 minutes or until skin blisters. Allow to cool. Peel skin from peppers. Cover bottom of medium sauce pan with oil. Place pan on low heat. Saute together the following for 8 minutes:
1/2 cup chopped red onion
2 red bell peppers
2 Poblano peppers
6 cloves chopped garlic


Add:
2 tsp. chicken base or 2 chicken boullion cubes
1 cup chicken stock
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. coriander, ground


Simmer all ingredients 10 minutes. Adjust seasoning to taste. Allow to cool 10 minutes. Pour mixture in blender. Puree till smooth. Pour into serving container and stir in 1/2 pint whipping cream.



GRILLED DRUM WITH PINEAPPLE SALSA

Seasoning Mix:

3 Tbls. sweet paprika
2 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano


Thoroughly combine the seasonings. Mix ingredients in a small bowl.


Salsa:

1 red bell pepper, seeded and diced
2 avocadoes, chopped medium
1/4 to 1/2 cup cilantro, washed and chopped
1 Habanera pepper, minced
1 lime, juiced
1 20-oz. can pineapple chunks
1 or 2 ripe Mangoes, sliced and chopped


Mix ingredients for salsa in a bowl. Refrigerate until needed.


Fish:

8 oz. drum filets, 1/2" thick
1/2 stick butter, melted


Heat a large cast iron skillet until it is almost smoking. Dip each filet in melted butter. Coat both sides well; then sprinkle seasoning evenly on both sides of fish. Place fish in the hot skillet. Cook over medium-high flame for 1 to 2 minutes, depending on filet thickness. Carefully turn with a spatula. Cook until fish is done, about 2 more minutes. Top fish filet with pineapple salsa. Serve with rice pilaf.

[Gumball1960]

Originally posted by Jolie Rouge
Gummie : I tried to make your Bread Pudding recipe - unfortunately I had a minor emergancy which took me out of the house suddenly and I forgot to turn off the oven before I left.

Left in the oven for three and a half hours LONGER than the reccomended time - it makes a great brick ! LOL Hopefully it will come out better next time....

Which bread pudding was it? I've posted 4 or 5 of them by now. Even found a Peach one today..

[the fugative]

Todays Recipies



Fried chicken breasts rubbed in ancho peppers


6 Ancho (or mulato) peppers
6 Cloves Garlic
1/4 tsp Oregano
1/2 tsp Sugar
1/2 tsp Salt
1/2 cup Fine corn meal
1/2 cup Coarse corn meal
1/2 cup Flour
1 tbsp Black pepper
1 tbsp Chile powder
2 Boneless skinless chicken br
White flour, (for dusting)
THE RUB
6 Ancho (or mulato) peppers
6 Clove Garlic, minced
1/4 tsp Oregano flakes
1/2 tsp Sugar
1/2 tsp Salt
SEASONED COATING
1/2 cup Fine corn meal
1/2 cup Coarse corn meal
1/2 cup Flour
1 tbsp Black pepper
1 tbsp Chile powder


Separate the tenderloins from each breast; you"ll now have 8 pieces of chicken .
Pound chicken flat to about 50% increase in size .
Score meat with sharp knife in a ½ inch criss cross pattern

rub: .
Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds .
Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour.

Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible.
Should be a thick paste.

coating: .
Mix ingredients thoroughly.

Lightly dust chicken meat on all sides with flour, allow to dry for 5 minutes.

With a butter knife, spread the ancho paste evenly on one side of the chicken pieces; rub into the scored pattern (should be enough paste to "hide" the chicken meat).

Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. .
Turn chicken pieces over and repeat the paste and coating process on other side of meat.

Pour 1 cup of olive oil into a hot iron skillet; add ¼ stick of butter; reduce heat to medium.

Don"t crowd the chicken in the pan (cook breasts first, followed by tenderloins); for each batch: cook, covered, for 5 minutes; turn the meat; cook for another 5 minutes.

Remove meat, place on a warming rack in a 300 degree oven.

Continue cooking remaining meat.




Ancho chile butter

2 large Dried ancho chiles -- see
Directions
1/2 cup Butter

Put chiles in a bowl and cover with boiling water.
When they are rehydrated, drain them and put them in a food processor or blender; process until finely chopped.
In a small saucepan over medium-high heat, melt butter.
With machine running, add hot butter to chiles in a fine stream.
Blend until color is homogeneous and mixture is smooth.
Let stand at room temperature until butter reaches a spoonable consistency.
Use immediately, or refrigerate or freeze for later use





Chipolte peppper stuffed flank steak


3 Chipolte Chillies
1 small Sweet onion (chopped)
6 Sun dried tomatoes (chopped)
1 tbsp Chopped fresh thyme
1 cup Grated fontina cheese
1/3 cup Bread crumbs
2 lbs Flank steak.


Saute the onion in olive oil until translucent add the tomato, chilli, and thyme and saute a couple minutes more.
Mix the cheese and bread crumbs with the sauted mixture.
Lay the steak flat and place the stuffing in a line down the long axis of the steak.
Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450°F for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglase with white wine.
Slice the roll into two inch medallions and top with the strained wine sauce.




Fiesta Meat Balls

1 pound lean ground beef
1 onion, minced and divided
3 garlic cloves
-- minced and divided
2 tablespoons chopped cilantro, divided
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 egg whites, slightly beaten
3/4 cup rice, uncooked
vegetable cooking spray
30 ounces tomato sauce
1 cup beef broth
2 chipotle chiles
1 tablespoon chili powder

Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs, and rice. Mix well and shape into 1-1/2-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder, and remaining garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium-high heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle with remaining cilantro. Serve hot.

[Jolie Rouge]

GUMMIE:

Originally posted by Jolie Rouge : I tried to make your Bread Pudding recipe - unfortunately I had a minor emergancy which took me out of the house suddenly and I forgot to turn off the oven before I left.

Left in the oven for three and a half hours LONGER than the reccomended time - it makes a great brick ! LOL Hopefully it will come out better next time....

Which bread pudding was it? I've posted 4 or 5 of them by now. Even found a Peach one today..

Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and 22 cups milk. Pour over bread. Add the raisins and the rest of the milk. Stir together gently. Bake for 50 minutes @ 350. This makes a wonderful, moist bread pudding.