Spicy Shrimp & Noodles

Sat, 9 Jan 2010 15:22:17 -0700

This recipe has been adapted from one found in Sunset a few years ago. I been grilling the shrimp instead of deep frying them. Although they are not at crisp the taste is just as good.

2 lbs. shrimp (uncooked)
1/2 cup butter
2 Tablespoons olive oil
4 bunches green onions - chopped
4 fresh jalapenos - sliced
2 garlic cloves - crushed
salt & pepper to taste

Saute onions, jalapenos, butter, garlic & 1/2 teaspoon salt just until onions have wilted and peppers are soft, set aside. This is the sauce.

Melt 1 stick of butter to dip scrimp into before being dredged in the flour mixture.

Dredge
1/2 cup flour
1/2 cup corn meal
1/2 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper

Dip each shrimp in butter and then dip in the flour mixture, place on a platter for the grill.

Spray grill with nonstick spray before lighting it then heat grill to med/high. Cook each shrimp for about 5-7 minutes or until pink throughout the flesh.

Cook Angel Hair pasta until done, drain and toss with green onion and pepper sauce. Lay your cooked shrimp on top and serve.

Beautiful!!

Crepe Brunch

Fri, 1 Jan 2010 16:15:24 -0700

Happy New Year!!!

Although I am quite sure I could eat pie for every meal - I most certainly have enjoyed it for breakfast during the holidays when pie has been readily available. :) This is my second favorite morning meal, but you need to prep a bit to pull if off without aggravation.

Crepes with Orange Syrup & Crepes Florentine

Since you are already making the crepes it’s best to make a few selections since there are a lot of crepes and you may not want to only enjoy the sweet ones.

Really Good Stuffing!

Fri, 27 Nov 2009 17:20:02 -0700

This is our version of stuffing. I do not put it in the turkey, because I baste often and do not want to slow the cooking time down anymore than I need to. You can use pre dried bread cubes or slice your own up and dry them in a 170 degree oven the day before making the stuffing. I usually buy one loaf each of multigrain, potato and black bread, cut into chunks, place on cookie sheets in thin layers and dry them out. But since we’re back to baking our bread, I’ll dry that instead.

For a large pan: approx. 13 x 17

Cut this in half for a 9 x 13

Three loaves dried bread cubes

Saute:

1 Bunch celery - chopped
2 med. onions - diced
2 sticks butter
2 Tbsp. oil olive (lowers burn temp for butter)
1/2 t. dry garlic or one clove mashed
2 tart apples - diced
4 Tbsp. poultry seasoning
salt & pepper to your taste

Add to saute to heat up:

2 quarts stock ( I use either veggie, chicken or turkey if you can find it)

When warm add to bread cubes in large casserole. I pour about half all over the bread and work in with a spoon. Let it set for a couple of minutes to let it soak in and and then check for dry spots and add more of the saute. If you get it all damp and there is still stock/veggies left, ladle out the veggies & apples, mix into the bread without adding more liquid. If it is not wet enough just open another container of stock, add as needed. Bake at 350 for 30 - 45 minutes. I cover it with foil for the first 20 minutes.

Iron Cupcake Competition

Mon, 9 Nov 2009 20:13:01 -0700

Who does not love a cupcake? My life involves so much food and all the things that go with food, therefore I must blog about it. As a former chef at my own restaurant I often wonder why I never thought of cupcakes back then. But, oh how I love them now! Here is my contribution to the cute, irresistible, perfect cupcake. This months challenge is

APPLE

... and these are the generous prize sponsors! Yes, you can join too... I know you want to !!

No One Puts Cupcake In A Corner is the inventor of this awesome challenge!

Our Generous IronCupcake: Earth Prize Providers:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne
Beautiful Baking Liners by Vestli House
Sweet Cuppin' Cakes Bakery & Cupcakey Supply

Here is my creation that ended up taking most of the day, since the presentation had to be altered a few times. OH, but what a tasty success! I am not a huge fan of traditional accoutrements like “frosting”. I prefer:

ganache
glazes
spun sugar
simple syrups

... therefore my cupcakes are not very traditional as a result.

Apple Pumpkin Creme Cakes

In a large bowl, mix:

1 ¾ cups flour
2 teaspoons cinnamon
½ teaspoon cloves
¼ teaspoon ginger
⅛ teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda

In a medium bowl, mix:
1 14oz. can of pure pumpkin
1 large apple diced small
2 eggs
1 stick of butter (melted)

In a mixer with a flat blade, cream:
4 oz. cream cheese
1/2 c. sugar
1/2 of a beaten egg (1 oz.)
zest of one lemon
1 tablespoon lemon juice

Combine pumpkin mixture with the dry ingredients. Fold just until combined, over mixing cake batter makes it tough and rubbery.

Using a muffin tin with paper liners, spoon in enough batter to fill half way, then add about 1 1/2 tablespoons of the cream batter on top and cover with more pumpkin batter. The paper liners will be full. The cake is very dense and does not raise very much.

I sliced another apple and used a tiny apple cookie cutter to make a cute embellishment for the top of the cakes. Sprinkle with a little sugar and a pinch of nutmeg. Bake.

Oven at 350, bake for about 30 minutes but start checking at 20 minutes. Since every oven is different, never assume that baking times are static, always check your baked goods early to avoid getting dry with over baking.

These cakes are very moist and absolutely delectable as is or “frost” them with spun sugar as I did!

The Best Whole Grain Bread

Sat, 17 Oct 2009 13:23:53 -0600

When I am “prosperous” financially, I buy bread. It may seem silly or simple, but money brings me peace only because I can buy all the food we “want”. Then when things get tight, I go back to baking all our breads, making more stews and soups and being far more creative in my meal preparation. Guess what? It’s BETTER! I’m always surprised at how much better our bread is and how I love the creations we can muster. I am re-posting this recipe because I really want to people to enjoy the beauty and flavor of fresh homemade bread! I make two recipes for a total of 4 loaves, twice a week.

1 pkg. dry yeast
1/4 c. warm water
1/3 c. boiling water
2 TBSP. oil
1/3 c. plus 1 teas. sugar
1 teas. salt
1/3 c. cold water
1/3 c. wheat bran
1/3 c. ground flax meal
1 c. whole wheat bread (sometimes I use oat flour, it changes the density, but I like the flavor)
1 3/4 -2 c. bread flour

Remember, if you buy specialty flours, they need to be refrigerated, this is an expensive lesson, that I have learned myself.

In a small bowl: dissolve yeast in warm water - set aside.

In the mixer bowl: stir boiling water, oil, sugar & salt together until dissolved. Stir in cold water, bran & flax. Add yeast mixture

Add wheat flour & 1 1/2 c. of the bread flour, beat on medium for 2-3 minutes. Add the rest of the flour to make a stiff dough. Knead by hand or with the dough hook for 8 minutes.
Let rise in a greased bowl until the dough doubles in size, divide into loaves, put them in two greased loaf pans and let rise again for at least an hour in a warm place. Bake at 350 degrees for 35 - 45 minutes. Absolutely delicious!