Jul 112019
 

I have a friend who recently challenged me. She is lactose intolerant and says that most of my food contains dairy. Here is a dish with no dairy at all.

Dressing

3//4 cup Olive Oil

1/3 cup Red Wine Vinegar

3/4 cup fresh Parsley, finely chopped

1/4 cup fresh Dill, finely chopped

Creole Seasoning to taste

Salad

4 1/2 cups Water

2 1/2 cups uncooked white Long-Grain rice

1 teaspoon Salt

2 cups tomatoes, diced and seeded (about 3 tomatoes)

1 1/2 cups Cucumber, peeled, diced and seeded

1/2 cup Red Onion, diced

1/2 cup Green Onions, sliced

To make the dressing, combine oil, vinegar, parsley, dill, and Creole Seasoning in a large bowl and whisk until well blended. Set aside.

Bring water to simmer in a heavy, large saucepan. Add rice and salt and stir to combine. Reduce heat to low, cover, and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand for 5 minutes.

Transfer rice to a large bowl. Fluff with fork. Pour dressing over hot rice and toss. Stir in tomato, cucumber, redo onion and green onion. Season to taste and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 082019
 

This week, I am sharing two recipes that work well with grilled foods. The first on is a dessert and the second is a side dish.

2 3/4 cups Strawberries

2 3/4 cups Blackberries

1 1/3 cups Blueberries

1/2 cup Sugar

2 tablespoons plus 3/4 cup All-Purpose Flour

1/2 cup packed Light Brown Sugar

3/4 teaspoon ground Cinnamon

1/4 teaspoon ground Ginger

1/4 teaspoon Salt

5 tablespoons Butter

Butter Pecan or Vanilla Ice Cream

Preheat oven ot 350℉. Butter an 8-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in a large bowl. Transfer to baking dish. Bake fruit until juices bubble, stirring occasionally, about 5 minutes. Remove from oven. Increase oven temperature to 400℉.

Meanwhile, whisk together remaining 3/4 cup flour, brown sugar, cinnamon, ginger, and salt in medium bowl. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish. Bake the crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Jul 042019
 

When it is hot, not many people want to stand in front of a stove, even to make ice cream. Here is a no-cook recipe.

2 (14-ounce) cans Sweetened Condensed Milk

1 pint Sour CReam

2 (12-ounce) cans Evaporated Milk

3/4 cup Sugar

1 tablespoon Vanilla Extract

2 cups chopped fruit (optional)

Combine all ingredients except the milk and pour into the canister of an ice cream machine. Then pour the milk to the line of the canister. Add optional fruit. Freeze, according to the manufacturer’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 012019
 

We are now in July and the heat is getting bad. Time to make some ice cream to cool things off.

6 Egg Yolks

1/2 cup Sugar

3 tablespoons Light Brown Sugar

3 cups Heavy Cream

2 tablespoons Instant Coffee Powder

1 cup brewed Expresso

3 tablespoons Creme de Cacao

2 teaspoons Vanilla Extract

1 teaspoon ground Cinnamon

IN a large bowl, beat egg yolks, sugar and brown sugar until well blended. In a saucepan, heat cream until almost boiling. Pour cream in a slow stream into the egg yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat to make a light custard, about 5 to 7 minutes. DO not boil. Remove from heat.

Dissolve instant coffee in the expresso. Stir in the creme de cacao, vanilla and cinnamon and whisk the coffee mixture into the custard. Cover and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer’s directions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 272019
 

I really love chicken cooked on the grill. More often than not, if I am turning on the grill, chicken will be on it. Here is a great dish not involving traditional BBQ sauce.

1 whole Chicken, 8 drumsticks, or 24 drumettes

1/4 cup Soy Sauce

3 tablespoons Honey

1 tablespoon Canola Oil

1 tablespoon Chili Sauce

1/2teaspoon Salt

1 tablespoon grated fresh Ginger

3 teaspoons fresh grated Garlic ( you can sub minced garlic)

Whisk together all ingredients except chicken. Add chicken to marinade. Refrigerate, covered for 1 to 4 hours. Preheat grill to medium-high. Grill chicken, basting constantly, until completely cooked through, about 30 to 45 minutes. Take care to protect chicken from flare-ups. The honey in the marinade burns easily. Leftover marinade can be boiled and used as a dip.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 242019
 

As hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the second one chicken.

2 pounds large Shrimp

1 cup loosely packed Sun-dried Tomatoes

2 tablespoons Lemon Juice

2 tablespoons Olive oIl

2 tablespoons Balsamic Vinegar

1 teaspoon Creole Seasoning

White or Blush Wine, as needed (optional)

Place sun-dried tomatoes in a small bowl. Cover with warm water.Let stand while preparing shrimp. If desired, peel and devein shrimp. Or, leave shell and head intact and, using a serrated knife, spilt the shrimp along the back, through the tail, exposing the dark vein. Rinse under water to remove vein. Place in a large bowl and set aside.

Drain sun-dried tomatoes, reserving liquid. In a  blender or food processor, process the sun-dried tomatoes until a large mass forms. Add the remaining ingredients, except shrimp. Add reserved sin dried tomato liquid to form a paste resembling chunky ketchup. Pour over shrimp. Let marinate while grill gets hot.

Preheat grill to medium-high. If desired, thread shrimp through skewers to make turning easier. Grill 8 to 15 minutes (depending on grill heat), turning as necessary to avoid charring, until shrimp are opaque. Remember, shrimp will continue to cook even after removed from the grill.

If desires, before serving, boil remaining shrimp marinade with enough white or blush wine to thin the marinade. Pour over shrimp before plating dish.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jun 202019
 

Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is a great copy of LeRuth’s wonderful dish, Soft Shell Crab topped with Crabmeat.

4 Soft Shell Crabs, cleaned

2 tablespoons White Wine

8 ounces Jumbo Lump Crabmeat, optional

Flour and Creole Seasoning for dredging

6 tablespoons Butter

1 cup Creole Meuniére, recipe to follow

Dust the crabs with Creole seasoning and flour. Melt the butter in a sauté pan and sauté the crabs at moderate heat for 3 minutes per side, remove from the pan and place on warm plates. Add crabmeat to the pan and deglaze with white wine. Add Creole meuniére and heat; be careful not to boil and serve over the crabs.

Creole Meuniére

1/4 cup White Wine

1/4 cup Worcestershire Sauce

1 tablespoon Shallots, minced

1/4 teaspoon Salt

1/8 teaspoon White Pepper

3 sticks Butter, chilled and cut into pieces

A squeeze of fresh Lemon Juice

In a heavy saucepan, simmer the first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Reduce heat. Immediately beat in half the butter until it forms a creamy paste. Continue cooking over low heat and continue heating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise. Remove from heat, season to taste with salt, white pepper and a squeeze of lemon.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

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!!!