Jun 172019
 

Soft Shell Crabs are very abundant right now. It seems like every time I open Facebook, Chef Frank Brigtsen is posting pictures of these wonderful creatures. If you are fortunate to get you hands on some, this week, I will share with you one of my favorite ways to cook them. But first, you need to know how to clean them. So here you go.

1. To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made.

2. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side.

3. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Once cleaned, crabs should be cooked or stored immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 132019
 

No, this is not a reprinting of my Mom’s fabulous Fudge Pie. This recipe is made using a pre-made pie shell. Different from what I am used to but still delicious.

1 cup Sugar

3 tablespoons Cocoa Powder

1/4 cup Margarine, melted

2 Eggs

2/3 cup Evaporated Milk

1 tablespoon Vanilla

1 9-inch Pie shell, unbaked

Whipped Topping

Preheat oven to 425℉.

Mix all of the ingredients except the pie shell and whipped topping with an electric mixer. Place mixture in shell and bake for 12 minutes, turn oven down to 350℉, and bake about 30 minutes more. Serve with whipped topping.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 102019
 

It’s dessert time again. This week, two dessert recipes. The first one is an easy to assemble dessert using fresh strawberries, which are in peak season right now.

1 16 ounce Angel Food Cake

1 package Cream Cheese, softened

1/2 cup Sugar

1/4 cup Evaporated Milk

2 pints Strawberries, hulled and sliced

Slice the angel food cake horizontally into 3 equal layers with a serrated knife. Prepare the filling by creaming together the cream cheese, sugar and evaporated milk. Top the bottom cake layer with fill-in and strawberries. Repeat the layers. Frost top with remaining filling. Slice before serving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 062019
 

This is the recipe that Miss Leah demonstrated on stage at the 2005 Chef’s Charity for Children. She was a special lady who will be greatly missed.

2 pounds Beef, cubed

3 tablespoons Molasses

3 tablespoons Yellow Mustard

4 strips Bacon

2 tablespoons minced Garlic

2 tablespoons chopped Green Onions

2 tablespoons chopped Parsley

2 dried Red Peppers ( I believe it is 2 teaspoons Cayenne pepper)

1/2 teaspoon Paprika

1/4 cup Red Wine

1 cup Water

Salt and Black Pepper

Place the bacon in hot skillet. Cook until crisp. Remove bacon from skillet. Set aside.

Season beef cubes with salt and pepper. Place in bacon drippings. Brown beef on all sides. Remove from skillet. De-glaze skillet with water, scraping pot well.

Stir in molasses, mustard, garlic and green onions. Return beef to pot. Stir well. Add parsley, paprika and red pepper. stir in wine. Let simmer for 30 to 35 minutes until beef is tender. Serve over rice.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 022019
 

Saturday June 1st was a sad day in the culinary world. Miss Leah Chase passed away at 96 years young. Until recently, Miss Leah could be found almost daily in the kitchen of Dooky Chase. To honor her this week, I will post two of her recipes.

4 Salmon Steaks

Salt and Pepper to taste

1 stick Butter

1/4 cup chopped Red Onions

2 cloves Garlic, mashed nad chopped

1 cup dry White Wine

1 large Red Bell Pepper, diced

1/2 teaspoon Dill

1 cup Water

1 tablespoon chopped Parsley

Season salon with salt and pepper. Heat butter in a pot over a high fire. Place salmon steaks in hot butter. Cook for about 2 minutes on each side. Remove to warm platter.

lower fire and add onions and garlic to pot; stirring as you add them. Cook until onions are just soft, about 5 minutes. Add wine, bell pepper, dill and water. Bring to a boil.

Add steaks to liquid. Simmer steaks over a low fire for 5 to 6 minutes. Add parsley. Taste for seasoning.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!