Jul 162018
 

It’s really starting to get hot here in Arkansas. One of the best ways to cool off is be eating ice cream. This week, I will share with you two different recipes. Ice cream machines are not expensive. I think every home in the south should have one.

3 cups Sugar, divided

6 large Eggs, slightly beaten

Pinch of Salt

2 quarts Heavy Whipping Cream, divided

2 teaspoons Pure Vanilla Extract

In a heavy skillet over medium heat, cook 2 cups of the sugar, stirring, until it caramelizes and is nicely brown. Remove from heat and set aside. In the top of a double boiler, combine beaten eggs, 1 cup sugar, salt and 1 quart whipping cream. Simmer gently and stir until the custard has thickened. Carefully add the caramelized sugar and stir to blend. Strain and cool. Meanwhile, beat 1 quart whipping cream until slightly thick. Add vanilla to the cooled custard and fold in the beaten whipped cream. Freeze according to ice cream machine’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 122018
 

As the saying goes, real men don’t eat quiche. I guess that means I am not a real man. Quiches are a delicious part of any breakfast or brunch. Here is a great dish for almost real men who can quickly eat their quiche in a couple of bites.

2 sheets frozen Puff Pastry, thawed

1 cup Andouille, finely chopped

1 cup Sharp Cheddar Cheese, shredded

1/2 cup Red Bell Pepper, minced

1/4 cup green Onion, thinly sliced

1 cup Half-and-Half

3 large Eggs

1 teaspoon Creole Seasoning

1/2 teaspoon Granulated Garlic

Preheat oven to 375℉.

Lightly spray 2 12-cup muffin tins with nonstick cooking spray.

Unfold pastry sheets, and using a 3 1/2-inch cutter, cut 12 rounds from each sheet. Press pastry round into the bottom and up sides of prepared muffin cups. In a medium bowl, combine sausage, cheese, bell pepper, and green onions. Divide sausage mixture among prepared muffin cups. In a small bowl, whisk together half-and-half, eggs, Creole seasoning, and granulated garlic. Pour half-and half mixture evenly in muffin cups. Bake until set, 15 to 20 minutes. Let cool in pans for 2 minutes.Remove from pans and serve warm.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 092018
 

While looking thru my kitchen equipment, I ran across some muffin tins. Since I am not a big baker, they don’t get used much. This week, I am resurrecting my pans with two recipes that require using muffin pans.

6 ounces Cornbread Mix

2 tablespoons Sugar

1/2 teaspoon Cinnamon

2/3 cup Milk

1/2 cup cooked mashed Yams (Sweet Potatoes)

1 large Egg, slightly beaten

Preheat oven to 400℉.

Spray a 24 cup mini-muffin pan with nonstick cooking spray.

In a medium bowl, combine cornbread mix, sugar, and cinnamon. In a small bowl, combine milk, yams, and egg. Add milk mixture to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin cups, filling two-thirds full. Bake until light brown and a wooden toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool in pan for 5 minutes. Remove from pan and serve warm or place on wire rack to cool completely.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

Jul 052018
 

Lemonade is a great summertime refresher. This recipe is a couple of steps up from what you will find the neighborhood kids selling.

4 ounces fresh Cherry Purée

1 ounce Meyer Lemon Juice (you can sub regular Lemon Juice)

1 ounce Simple Syrup

2 ounces Club Soda

1 Cherry, for garnish

Pour all ingredients into a shaker. Shake well. Pour over ice and garnish with cherry.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 022018
 

The summer heat is upon us. Everyone is looking for a way to cool off. This week, instead of sharing recipes that require you to heat up your kitchen, I am taking a different approach. My two recipes this week will be non-alcoholic drinks to refresh you during the hottest parts of the year.

3 slices Lime

7 fresh Mint Leaves

1/2 ounce Simple Syrup (see below)

4 ounces Club Soda

Simple Syrup

Combine sugar and water in sauce pan and heat until sugar is dissolved. Remove from heat.

Muddle the limes and mint leaves. Add simple syrup, half a glass of crushed ice, and then fill the rest of the glass with club soda.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 282018
 

Bérnaise sauce is a kicked-up version of Hollandaise sauce. It is a great accompaniment to steaks, grilled seafood and vegetables. It is one of my favorite sauces to serve.

1/2 cup Red Wine Vinegar

1/4 cup fresh Tarragon Leaves, chopped

2 large Shallots, finely chopped

1/2 teaspoon coarsely ground Black Pepper

5 large Egg Yolks

1 1/4 cups Clarified Butter, melted

Kosher or Sea Salt and White Pepper, preferably freshly ground

In a medium saucepan, combine the vinegar, tarragon, shallots and pepper. Place pan over high heat, bring to a boil and cook until the liquid has almost completely evaporated, leaving a moist, but not wet mixture. Remove from heat and set aside at room temperature until just barely warm.

Transfer mixture to the top of a double boiler. Over gently simmering- but not boiling- water, add the egg yolks and whisk for a minute or two, until the mixture is pale yellow, slightly thickened and the base of the pan is visible as you whisk. Begin adding the clarified butter very slowly in a thin stream, continuing to whisk all the time. After about 1/3 of the butter has successfully been whisked into the emulsified sauce, you may add the butter a little bit more quickly. Season to taste with salt and white pepper.

Enjoy!!!

Good Cooking, Good Eating and Good Living

Jun 252018
 

Grilling is a summer sport. From burgers to steaks to seafood and all meats and vegetables in-between, grilling adds a unique flavor to your meals. This week, I want to take your grilled dishes a step further by posting a couple of sauces to elevate your outdoor meals. The first one is a red wine reduction sauce from the old Brennan’s restaurant. It is great on steaks.

6 tablespoons Butter

1/2 cup Onion, finely chopped

1 1/2 teaspoons Garlic, minced

1/2 cup Scallions, finely chopped

1/2 cup boiled Ham, finely chopped

1/2 cup Mushrooms, finely chopped

1/2 cup All-purpose Flour

2 tablespoons Worcestershire Sauce

2 cups Beef Stock

1/2 cup Red Wine

1 1/2 teaspoons Thyme Leaves

1 Bay Leaf

1/2 cup fresh parsley, finely chopped

Salt and Black Pepper to taste

Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes. Add mushrooms, reduce heat to medium and cook 2 minutes. Blend in flour and cook, stirring 4 minutes, then add the Worcestershire, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 212018
 

Here is a take on the traditional sweet calas. The addition of the protein of your choice makes this a great traditional New Orleans appetizer.

2 cups Cooked Rice

6 tablespoons Flour

2 teaspoons Baking Powder

1/4 teaspoon Salt

Chopped Shrimp, Crabmeat, Tasso or Andouille, to taste

3 to 4 Green Onions, thinly sliced

Pinch of Parsley and Thyme

Creole Seasoning to taste

Hot Sauce, to taste

2 Eggs

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice, dry ingredients and whichever meat you choose to use together in a bowl. Add eggs and mix thoroughly. Drop by tight spoonfuls into fryer and fry until brown. Drain on paper towels and serve while hot. Use your favorite dipping sauce for an added flavor burst.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Jun 182018
 

Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to almost fall off of menus after World War 2. However, there seems to be a rebirth. So this week, I am sharing 2 Calas recipes, one traditional and one savory.

2 cups Cooked Rice

6 tablespoons Flour

3 tablespoons Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 teaspoon Vanilla

Nutmeg, to taste

2 Eggs

Powdered Sugar, for topping

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice and dry ingredients together in a bowl. Add vanilla and nutmeg. Add eggs and mix thoroughly. Drop by spoonfuls into fryer and fry until brown. Remove and drain on paper. While hot, sprinkle powdered sugar and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 142018
 

This is an example of a burger called a Juicy Lucy. Originally in Minneapolis, someone put cheese in between two patties instead of on top of the patty. This burger takes the Juicy Lucy more upscale with the inclusion of Blue Cheese.

2 pounds lean Ground Beef

1/2 pound lean Ground Pork

1 tablespoon chopped fresh Chives

Salt and Black Pepper, to taste

2 tablespoons Soy Sauce

1 tablespoon Olive Oil

4 to 6 tablespoons crumbled Blue Cheese

4 to 6 Toasted Buns

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of blue cheese. Close the pocket by pinching the meat together. Grill for 5 to 6 minutes on each side; or until all pink disappears. Serve on toasted buns with whatever condiments strike your fancy.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!