September 2014 recipe -Taste USA

Saturday, September 27, 2014

Maine Corn Chowder

How to make Maine Corn Chowder Recipe - Warming bowls of hot soup and a loaf of fresh-baked bread makes up the menu of many country suppers. This is quick to make with ingredients that can be easily kept on hand.

Makes 4 generous servings

Ingredients:
1 large onion, chopped
3 large potatoes, diced
Water
1 (16-ounce) can cream-style corn
1-1/2 cups evaporated milk or 1 (12-ounce) can, undiluted
2 tablespoons butter
Salt and freshly ground black pepper to taste

Method:
In a medium-sized saucepan, cook onion and potatoes in water to cover until vegetables are soft but not mushy.

Add corn and evaporated milk. Heat through. Stir in butter, salt and pepper.

Country Garden Vegetable Soup

How to make Country Garden Vegetable Soup Recipe - Use fresh garden vegetables or substitute an equivalent amount of frozen or canned, preferably home-processed vegetables.

Makes 10 to 12 servings

Ingredients:
1 large soup bone with meat
1 pound lean beef stew meat, cut into 2-inch cubes
2 tablespoons vegetable oil
2 quarts water
1 bay leaf
4 whole black peppercorns
1/3 cup pearl barley
1 medium-sized onion, chopped
2 cups mixed sliced carrots, chopped celery, whole-kernel corn and fresh or frozen green peas
1 quart chopped fresh tomatoes, or 1 quart home-canned tomatoes, or 2 (16-ounce) cans whole or stewed tomatoes
3 parsley sprigs, chopped
1/4 teaspoon each dried leaf rosemary, marjoram and thyme
Salt and freshly ground black pepper to taste

Method:
In a large, heavy, soup pot, brown soup bone and stew meat in oil over medium to high heat, slowly turning meat to brown on all sides.

Remove from heat and carefully add water, bay leaf and peppercorns. Reduce heat and simmer, covered, 1-1/2 to 2 hours.

Remove bone. Skim fat from top of broth. Add barley; simmer 45 minutes. Add onion, carrots, celery, corn, peas, tomatoes and herbs. Simmer, covered, 25 minutes or until vegetables are tender. Remove bay leaf. Add salt and pepper.

Wild Rice and Mushroom Soup

How to make Wild Rice and Mushroom Soup Recipe - These crispy morsels make great appetizers simply sprinkled with a bit of seasoning or eaten plain. They can also be used to garnish soup.

Makes 6 servings

Ingredients:
Popped Wild Rice, see below
1/2 cup uncooked wild rice
1-1/2 cups water
3 tablespoons butter
2 green onions, thinly sliced, including tops
1/2 pound fresh mushrooms, sliced
1/4 cup all-purpose flour
1 quart chicken broth
1/2 pint whipping cream or half and half (1 cup)
2 tablespoons dry sherry
Popped Wild Rice:
Vegetable oil
Wild rice

Method:
Prepare Popped Wild Rice; set aside. Wash 1/2 cup wild rice in 3 changes of hot tap water. Add to 1-1/2 cups water in a medium-sized saucepan. Bring to a boil.

Reduce heat and simmer, covered, 35 to 45 minutes or until rice is tender. In a medium-sized saucepan, heat butter. Add green onions and mushrooms.

Saute 3 to 5 minutes or until onions are transparent. Add flour and cook, stirring, 2 minutes. Stir in chicken broth.

Bring to a boil, stirring until thickened. Add boiled wild rice, cream or half and half and sherry, stirring until heated through. Garnish with Popped Wild Rice.

To prepare Popped Wild Rice:
Pour oil 1/2 inch deep in a large heavy skillet. Place a wire strainer in oil as you heat oil almost to smoking point. Add 1 tablespoon wild rice to oil in strainer. Remove with strainer as soon as wild rice stops popping. Drain on paper towels. Repeat. One tablespoon unpopped wild rice gives about 3 tablespoons popped.

Cheddar Cheese Soup

How to make Cheddar Cheese Soup Recipe - The idea of a cheese soup is one that comes from many cuisines. An Italian version is made with pepperoni and Parmesan cheese, another combines bourbon and Swiss cheese.

Makes 6 to 8 servings

Ingredients:
2 tablespoons butter
1 small onion, minced
1 small carrot, shredded
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
3 tablespoons all-purpose flour
5 cups chicken broth
2 cups (8 ounces) shredded Cheddar cheese
1 to 1-1/2 cups milk
Salt to taste
White pepper or red (cayenne) pepper to taste

Method:
In a 3-quart saucepan, heat butter. Add onion, carrot, green pepper and celery.

Saute 6 to 8 minutes or until soft but not browned. Turn vegetables into a blender or food processor fitted with the steel blade. While processing, add flour and broth.

Return to saucepan and bring to a boil, whisking constantly until soup thickens. Reduce heat and simmer, partially covered, about 10 minutes.

Whisk in cheese, a handful at a time. Cook until cheese dissolves, then pour in 1 cup milk, adding 1/2 cup more if soup is too thick.

Taste for seasoning and add salt and white and red pepper. Heat to serving temperature. Soup is good either hot or cold.

Variation
Milwaukee Beer-Cheese Soup: Substitute 1 (12-ounce) can or bottle dark beer for milk. Add 1 cup whipping cream to soup before serving.

Scandinavian Potato and Salmon Chowder

How to make Scandinavian Potato and Salmon Chowder Recipe - Poached fish left from an earlier meal is perfect to use in this soup. Besides salmon you could use any firm-fleshed fish such as cod, trout, whitefish or haddock.

Makes 4 generous servings

Ingredients:
1 pint milk (2 cups)
1 large potato, pared, diced
1/3 cup diced celery
1 small onion, minced
3/4 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15-ounce) can pink or red salmon, skin and bones removed
1 tablespoon tomato paste
Salt and freshly ground black pepper to taste

Method:
Scald milk by heating almost to boiling point. Put potato, celery and onion into a large saucepan.

Add water to barely cover vegetables. Simmer about 10 minutes until soft but not mushy. In a medium-sized pan, heat butter. Add flour and stir until blended.

Gradually stir in hot milk, whisking until smooth and thickened.

Add to vegetables with salmon, can juices and tomato paste. Taste and add salt and pepper if needed.

Texas Shrimp Gumbo

How to make Texas Shrimp Gumbo Recipe - Although we often think of Texas as a beef state, it does border Louisiana and a large part of it lies along the Gulf of Mexico. This gumbo is considered a Texan classic.

Makes 8 servings

Ingredients:
4 quarts water
1/4 cup shrimp or crab boil
2-1/2 pounds shrimp, peeled, deveined
3 tablespoons butter
3 tablespoons bacon drippings
1 cup each diced celery, onion and green green pepper
1 (28-ounce) can tomatoes
1 teaspoon dried leaf thyme
1 garlic clove, minced
1 bay leaf
1 teaspoon Worcestershire sauce
1 tablespoon file powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package thawed, frozen, cut okra
1/4 cup uncooked long-grain rice

Method:
In a large pot, bring water to a boil. Tie shrimp or crab boil in a cheesecloth bag. Add to water with shrimp. Bring to a boil. Reduce heat and simmer 10 minutes. Turn off heat; let stand 10 minutes.

Drain shrimp, reserving 2 cups broth. In a heavy Dutch oven, heat butter and bacon drippings. Add celery, onion and green pepper. Cook until tender.

Add shrimp broth, tomatoes with juice, thyme, garlic, bay leaf, Worcestershire sauce, file powder, salt and pepper to vegetable mixture. Simmer, covered, 45 minutes.

Add okra and rice. Simmer, covered, 30 minutes or until rice is tender. Add shrimp and heat through.

New Orleans File Gumbo

How to make New Orleans File Gumbo Recipe - This is an interesting dish to serve as a main course for supper during the holiday season when oysters and other seafoods are more available. Vary the seafood as you wish or follow this recipe for a tasty gumbo.

Makes 6 to 8 servings

Ingredients:
1 tablespoon butter
1 medium-sized onion, chopped
1 teaspoon minced fresh parsley
1 tablespoon all-purpose flour
1 quart oyster liquor
1 pint boiling water
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup peeled cooked shrimp
1 cup crabmeat
12 fresh oysters, shucked
1 cooked chicken breast, diced
1 tablespoon file powder
Hot cooked rice

Method:
In a large heavy skillet, heat butter. Add onion. Saute until lightly browned. Add parsley and flour. Gradually add oyster liquor, boiling water, salt, pepper and bay leaf, stirring constantly until blended and boiling.

Add seafood and chicken; stir gently. Cook only until edges of oysters curl. Remove from heat.

Carefully sift or sprinkle in file, stirring gently to prevent file from lumping. Do not reheat once file has been added. Turn into a warmed tureen. Serve in soup bowls over hot cooked rice.

Oyster Stew

How to make Oyster Stew Recipe - This stew appears on Christmas Eve and was also traditionally served at New England community Watch-Party services on New Year's Eve. On one rule all agree, that the stew is not to be thickened. Milk, cream or half and half is the only liquid.

Makes 4 servings

Ingredients:
1 pint fresh shucked oysters in liquor
1/4 cup butter
1 cup half and half
3 cups milk
Freshly ground black pepper to taste
1/2 teaspoon salt
1/2 teaspoon paprika

Method:
Put oysters and butter into a medium-sized heavy saucepan and heat slowly until edges of oysters curl. Scald half and half and milk by heating almost to boiling point.

Add hot half and half and milk to oysters. Return to boiling point; remove from heat.

Add pepper, salt and paprika. Serve immediately with oyster crackers.

Manhattan Clam Chowder

How to make Manhattan Clam Chowder Recipe - This is the chowder that is made with tomatoes, an unthinkable ingredient to die-hard New Englanders!

Makes 6 servings

Ingredients:
1/2 pound bacon slices, chopped
4 medium-sized onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh parsley
1 (28-ounce) can tomatoes
1 pint fresh shucked clams in liquor
Water
1-1/2 teaspoons dried leaf thyme
1 bay leaf
3 medium-sized potatoes, diced
Salt and freshly ground black pepper to taste

Method:
In a large soup pot, cook bacon until crisp. Drain off all but 2 tablespoons bacon drippings. Add onions, carrots, celery and parsley. Cook on low to medium heat 8
minutes or until vegetables are soft.

Drain tomatoes and clams, reserving liquid. Add clam liquor to tomato liquid and enough water to equal 6 cups.

Add to pot with vegetables and thyme, bay leaf and potatoes. Simmer, covered, 40 minutes. Add clams, tomatoes, salt and pepper. Heat to serving temperature.

New England Clam Chowder

How to make New England Clam Chowder Recipe - It is natural that the native food of the Northeast should be fish.

Makes 4 servings

Ingredients:
1/4 pound salt pork, rind removed, pork cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 large potatoes, cut into 1/2-inch dice
Water
1 pint fresh shucked clams in liquor
1-1/2 cups half and half or 1 (12-ounce) can evaporated milk, undiluted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
Additional whole milk
Common crackers or soda crackers

Method:
In a medium-sized heavy skillet, cook salt pork until crisp. Meanwhile, in a mediumsized saucepan, simmer onion and potatoes in water to cover 10 minutes.

Add clams and cook 10 minutes longer. Add salt pork. Reduce heat to low. Add half and half or evaporated milk, salt, pepper, butter and additional whole milk, as desired.

Heat through; do not boil. Serve over split crackers.

Note:
The word "chowder" is thought to be derived from the French copper pot "la chaudiere." An old French custom was to greet a homecoming fisherman with a feast cooked in the pot. The tradition carried over to the eastern Canadian and New England coast where "la chaudiere" became "chowder."

Thursday, September 18, 2014

Cheddar Cornmeal Loaf

How to make Cheddar Cornmeal Loaf Recipe - This version is mixed with Cheddar cheese, another classic American product. The fried slices are served for breakfast or lunch with ham, sausages or crisp bacon.

Makes 4 to 6 servings.

Ingredients:
1 cup cornmeal
1 cup milk
2 cups boiling water
1 teaspoon salt
1/2 pound medium to sharp Cheddar cheese, cubed
Flour
1/2 cup butter, bacon fat or vegetable shortening

Method:
Lightly grease a 9" x 5" loaf pan. In a large heavy saucepan, combine cornmeal and milk. Add boiling water and cook, stirring, over medium heat until thick. Reduce to low and cook, covered, 10 minutes, stirring occasionally.

Remove from heat. Add salt and cheese, stirring until cheese melts. Spoon into greased loaf pan. Cool until solid. Turn out of pan and cut into slices about 3/4 inch thick.

Dust slices lightly with flour. In a large heavy skillet, heat fat. Fry slices in hot fat until crisp and golden on both sides.

Notes:
This is a variation of Hasty Pudding which was a loaf of cooked cornmeal, chilled and cut into slices, dipped in batter and fried in hot butter or bacon fat until crisp and golden. It was served with maple syrup.

Bennys Mothers Filled Polenta

How to make Bennys Mothers Filled Polenta Recipe - This is a "filled polenta." The vegetable filling can be varied as desired, and you can also adjust the amount of cheese.

Ingredients:
Filling, see below
Polenta, see below
2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese

Filling:
1 red bell pepper
2 tablespoons olive oil
1 small red onion, chopped
1 garlic clove, minced or pressed
3 tomatoes, peeled, seeded, diced (1-1/2 cups diced)
1/4 cup chopped fresh basil or 1 tablespoon dried leaf basil
1 teaspoon sugar
Salt and freshly ground black pepper to taste

Polenta:
1-1/2 cups cornmeal
5 cups water
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese

Method:
Preheat oven to 450F (230C).

Grease a shallow, 1-1/2-quart, baking dish. Prepare Filling; set aside. Prepare Polenta.

Pour half of polenta mixture into greased dish. Top with half of filling, then remaining polenta. Top with remaining filling.

Sprinkle with 2 tablespoons Parmesan and 1/2 cup mozzarella cheese. You can do this ahead; refrigerate. Before serving, bake 20 minutes or until cheese is melted and polenta is bubbly around edges. If refrigerated, it will take 5 to 10 minutes longer. Makes 6 servings.

To prepare Filling:
Preheat broiler. Broil red pepper 3 inches from source of heat, turning, about 10 minutes or until evenly charred. Place in a paper bag; cool. Peel pepper; discard core and seeds. Chop pepper. In a large heavy skillet, heat olive oil over medium to low heat. Add onion and garlic. Saute 3 minutes or until soft and aromatic. Add red pepper, tomatoes, basil, sugar, salt and black pepper. Simmer 3 minutes longer or until watery liquid has evaporated. Remove from heat; set aside.

To prepare Polenta:
In a medium-sized bowl, mix cornmeal and 1 cup cold water. In a large saucepan, bring remaining 4 cups water with 1 teaspoon salt to a boil. Slowly whisk in cornmeal and cook, whisking constantly, 20 minutes or until thick and smooth. Remove from heat; stir in 2 tablespoons Parmesan and 1/2 cup mozzarella cheese.

Spatzle

How to make Spatzle Recipe - This cross between noodles and dumplings was brought to the United States by immigrants from Austria and Hungary.

Makes 4 servings

Ingredients:
2 cups all-purpose flour
2 teaspoons salt
1 tablespoon farina
2 eggs
Water
1/4 cup butter, melted

Method:
In a medium-sized bowl, combine flour, 1 teaspoon salt and farina.

Blend in eggs and enough water to make a thick stiff dough. Bring a pot of water to a boil and add remaining salt to it.

Turn dough onto a board. Cut into almond-sized pieces. Drop into boiling water to make dumplings. Or, press through a spatzle maker into boiling water.

After dumplings rise, cook 1 to 2 minutes longer. Remove from water with a slotted spoon. Turn into a warm serving dish. Toss with melted butter.

Macaroni and Cheese

How to make Macaroni and Cheese Recipe - is an enormously important Italian contribution to American cooking. Macaroni, shaped in long sticks, could have been the first pasta to be in general use among Americans of all ethnic backgrounds.

Makes 4 to 6 servings

Ingredients:
2-1/2 cups elbow macaroni, or long macaroni, broken into 1-inch pieces
1 small onion, peeled
1/4 cup butter
1/4 cup all-purpose flour
2-1/4 cups milk
1 teaspoon mustard powder
1 teaspoon salt
Dash of freshly ground black pepper
2 eggs
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup dry bread crumbs
Butter

Method:
Cook macaroni in boiling water with 1 onion added, until macaroni is tender but firm to the bite. Drain macaroni; discard onion.

Preheat oven to 400F (205C). While macaroni cooks, heat butter in a small saucepan. Stir in flour and cook 1 minute. Add milk, a little at a time. Cook, stirring, until sauce thickens and bubbles.

Add mustard, salt and pepper. In a small bowl, whisk eggs. Add a small amount of sauce to eggs, then mix egg mixture into sauce. Set aside about 1/4 cup cheese for top.

In a 2-quart baking dish or casserole, arrange alternate layers of macaroni and cheese.

Pour sauce over all; sprinkle with reserved cheese, bread crumbs and some small pieces of butter. Bake 35 minutes or until top is browned.

Classic New England Baked Beans

How to make Classic New England Baked Beans Recipe - This is the most frequently copied of the New England foods.

Makes 10 to 12 servings

Ingredients:
1 pound pea beans, navy beans or great northern beans
Water
2 teaspoons salt
1/2 teaspoon mustard powder
1/4 cup molasses
1-1/2 to 2 tablespoons brown sugar
1/4 pound salt pork, rind scored

Method:
Wash beans and pick over, removing any pebbles or dirt. Place in a large pot.

Add cold water to cover. Soak overnight. Drain. Add fresh water to cover. Bring to a boil; boil about 1-1/2 hours or until bean skins begin to break but beans are intact. To test, remove a few beans with a spoon.

Blow over them, skins should ruffle. The quick-soak method can be used. Turn beans with their liquid into an earthenware pot. Add salt, mustard, molasses and brown sugar. Press piece of salt pork, rind-side up, into center of beans so it is even with top of beans. Add enough water to not quite cover beans.

Place in oven and set at 300F (150C). Bake, uncovered, just until beans begin to simmer, 45 minutes to 1 hour. Cover.

Bake 8 hours, adding more boiling water occasionally as liquid evaporates. Remove lid for last 30 minutes so juices will boil down. Don't stir, this would
mash up beans and they should remain whole.

Variations:
Connecticut-Style Beans: Bury a large peeled onion in beans before baking. Some cooks
first stick onion with 4 or 5 whole cloves.

Cape Cod Beans:
Pour 1/2 cup whipping cream over beans during last 30 minutes of baking.

Vermont-Style Beans:
Substitute maple syrup for molasses and brown sugar.

Autumn-Style Beans:
Bury a bay leaf in beans below salt pork. Add 4 cups fresh whole-kernel corn to beans during last 30 minutes of baking.

Souffleed Grits

How to make Souffleed Grits Recipe - To serve it plain and buttered, the hominy is soaked overnight in fresh water. Then it is boiled until all the water has evaporated, buttered while hot and served in place of potatoes. Ground hominy is called grits and has a texture slightly coarser than cornmeal.

Makes 4 servings

Ingredients:
5 cups water
1 cup hominy grits
2 eggs, separated
1/2 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper

Method:
Boil water in a medium-sized saucepan. Stir in grits.

Cook over low heat 25 to 30 minutes, stirring occasionally. Cool. Preheat oven to 350F (175C). Grease a 1-quart casserole.

Blend yolks into cooked grits. Add cream, salt and pepper. In a medium-sized bowl, beat egg whites until they stand in peaks; fold into grits. Spoon into greased casserole.

Bake 35 to 40 minutes or until puffed and golden. Serve immediately.

Pilaf

How to make Pilaf Recipe - a variation of pilaf, is a favorite main dish. Still another variation of pilaf, Limping Susan, is a combination of rice, bacon, okra, salt and pepper.

Makes 4 to 6 servings

Ingredients:
2 tablespoons butter
1 small onion, chopped
1 cup uncooked long-grain rice
2 cups chicken, beef, clam or vegetable broth
1/2 teaspoon salt
1/2 teaspoon paprika (optional)
1/4 cup chopped fresh parsley

Method:
In a 2-quart saucepan, heat butter. Add onion. Cook over medium heat about 5 minutes or until onion is translucent.

Add rice. Stir until golden, about 5 minutes. Add broth, salt and paprika, if desired. Cover and bring to a boil.

Reduce heat and simmer 20 to 25 minutes or until all liquid has been absorbed. Fluff rice with a fork; mix in chopped parsley.

Friday, September 12, 2014

Cajun Dirty Rice

How to make Cajun Dirty Rice - Despite the unattractive name, which by the way is classic, this is a favorite, economical, main dish in the South. The method is the same as for Pilaf, with meats and vegetables being cooked with onion as the first step.

Makes about 6 main-dish servings

IngredientS:
6 chicken gizzards
Water
1/2 cup chicken fat or vegetable oil
2 chicken livers
1/2 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
2 garlic cloves, minced or pressed
1/4 teaspoon red (cayenne) pepper
1 to 2 teaspoons salt
2 bay leaves
1/2 teaspoon dried leaf thyme
2 cups water
2 cups uncooked long-grain rice
4 green onions, chopped
1/4 cup chopped fresh parsley

Method:
Place gizzards in a medium-sized saucepan. Add water to barely cover. Bring to a boil; reduce heat and simmer about 30 minutes or until gizzards are tender. Set aside with cooking liquid.

In a Dutch oven or other heavy pot, heat chicken fat or oil. Add chicken livers. Saute 10 minutes or until livers are cooked through. Remove livers; set aside.

Add ground beef and onion to pot with oil. Cook, breaking meat apart until no longer pink.

Add green pepper and celery. Cook 10 minutes or until vegetables are tender but not brown. Put chicken livers and gizzards with cooking liquid into a blender or food
processor fitted with the steel blade. Process until finely chopped.

Add to beef mixture with garlic, red pepper, salt, bay leaves, thyme and 2 cups water. Stir in rice. Simmer, uncovered, 30 minutes or until rice is tender and liquid is absorbed. Remove bay leaves.

Add chopped green onions and parsley. Let stand 10 minutes before serving.

Wild Rice and Pecan Dressing

How to make Wild Rice and Pecan Dressing Recipe - The Algonquin Indian word "paccan" or the Cree Indian word "pakan" are believed to be the origin of the name for the nut.

Makes 6 servings

Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
6 tablespoons butter
1 large onion, thinly sliced
1 cup coarsely chopped pecans
1 slice whole-wheat bread, crumbled
2 ounces turkey ham
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh parsley, packed into a cup

Method:
Wash wild rice in 3 changes of hot tap water. Place in a medium-sized saucepan with water.

Simmer, covered, 45 minutes or until water is absorbed. In a large skillet, heat butter. Add onion and pecans. Saute over low heat 20 minutes or until pecans are
toasted and onion is soft.

Preheat oven to 400F (205C). Meanwhile, combine bread, turkey ham, garlic, salt, pepper and parsley in a food processor fitted with the steel blade. Process until finely minced.

Add onion and pecans; process using on/off pulses until coarsely chopped. Turn into a medium-sized bowl.

Fold in cooked wild rice. Turn into a 1-1/2-quart casserole. Bake, covered, 30 minutes.

Hopping John

How to make Hopping John Recipe - A variation, Red Beans & Rice, is also a popular Southern main dish. It may be cooked with a ham hock instead of bacon. To complete either menu, serve with a green salad and freshly baked biscuits or bread.

Makes 6 servings

Ingredients:
1 cup dried black-eyed peas or 2 cups shelled, fresh,
black-eyed peas
4 thick bacon slices, cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
About 2 cups water
1 teaspoon salt
1 bay leaf
1/16 teaspoon red (cayenne) pepper
3 cups cooked long-grain rice

Method:
Wash beans and pick over, removing any pebbles or dirt. Add cold water to cover.

Soak 12 hours or overnight. The quick-soak method can be used. If using fresh peas, this is not necessary. Rinse peas and drain. Cook bacqn in a Dutch oven until browned.

Add onion, green pepper and garlic. Saute until onion is tender. Add beans or peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans or peas are tender, adding water as necessary.

Remove bay leaf. Stir in cooked rice. Cover and continue simmering about 10 minutes or until liquid is absorbed.

Variation
Red Beans & Rice: Soak red beans as directed in Hopping John, above. Drain beans and place in a large pot. If desired, add 1 (1-pound) smoked ham hock. Add cold water to cover. Omit bacon and green pepper. Add onion, garlic, salt, bay leaf and red pepper. Bring to a boil, then reduce heat and simmer, covered, about 3 hours or until beans are tender. Serve over hot cooked rice. Makes about 6 servings.

Monday, September 8, 2014

Crab Cakes

How to make Crab Cakes Recipe - Crab cakes have been a favorite in Southern cooking since early Colonial days.

Makes 6 servings

Ingredients:
1 pound fresh or thawed, frozen crabmeat
2 tablespoons unsalted butter
1/2 cup each chopped onions, chopped celery, chopped green
bell pepper
2 garlic cloves, minced or pressed
1/4 cup all-purpose flour
1/2 cup whipping cream or milk
3 eggs, beaten
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
2 cups soft bread crumbs
1/2 teaspoon freshly ground black pepper
1 cup soft bread crumbs
Vegetable oil

Method:
Pick out and discard any shell or cartilage from crabmeat. In a large heavy skillet, heat butter.

Add onions, celery, green pepper and garlic. Saute over low heat about 5 minutes or until soft. Stir in flour. Add cream or milk. Cook, stirring, until thickened.

Remove from heat; pour into a medium-sized bowl. Blend in eggs, crabmeat, parsley, Worcestershire sauce, 2 cups bread crumbs, salt and pepper. Refrigerate mixture until stiff.

Shape into 12 equal-size cakes. Press 1 cup bread crumbs onto both sides of cakes.

In a large heavy skillet, heat 1/4 inch vegetable oil over medium heat. Add crab cakes, a few at a time.

Cook 3 to 4 minutes on each side or until browned. Remove to a warm platter. Serve immediately.

Baked Scallops with Crumbs and Cheese

How to make Baked Scallops with Crumbs and Cheese Recipe - American scallops range from the tiny bay scallops to very large varieties, and are usually not sold in the shell or with the coral.

Makes 4 servings

Ingredients:
1 pint scallops
10 butter crackers, crushed
2 eggs, beaten
1/2 cup butter, cut into pieces
Grated Parmesan cheese (optional)

Method:
Preheat oven to 350F (175C).

Grease 4 shallow, individual, baking dishes. Roll each scallop in cracker crumbs, then dip in beaten egg and roll in cracker crumbs again.

Place in 4 greased baking dishes in a single layer. Top each with pieces of butter and sprinkle with Parmesan cheese, if desired.

Bake 25 minutes or until tops are golden.

Hangtown Fry

How to make Hangtown Fry Recipe - The dish consists of fried oysters and scrambled eggs. When the scrambled eggs are piled into a prebaked pie shell and the fried oysters laid on top, it becomes a "Hangtown Pie."

Makes 4 servings

IngredientS:
4 bacon slices
1 pint (about 24) fresh shucked oysters
1 egg, beaten
1/2 cup dry bread crumbs
4 eggs
2 tablespoons milk

Method:
In a medium-sized skillet, cook bacon until crisp.

Remove to a warm plate. Dip oysters in beaten egg, then in bread crumbs. Fry on both sides in hot bacon drippings until golden.

In a small bowl, beat 4 eggs and milk together. Add to oysters in skillet.

Gently stir egg mixture around oysters without disturbing them. Turn mixture out of skillet omeletstyle and top with crisp bacon.

New England Scalloped Oysters

How to make New England Scalloped Oysters Recipe - Before baking, they are layered with crumbs mixed with butter, salt and pepper, and whole milk or cream is poured over along with a touch of sherry.

Makes 3 to 4 servings

Ingredients:
1/4 cup butter
2 cups coarsely crushed saltines (about 24 crackers)
1/2 cup chopped fresh parsley
Dash of salt and freshly ground black pepper
1 pint (about 24) fresh shucked oysters with liquor
1/2 cup half and half
1 tablespoon sherry
1 teaspoon Worcestershire sauce

Method:
Preheat oven to 350F (175C).

In a small saucepan, heat butter. Remove from heat and stir in cracker crumbs, parsley, salt and pepper. Drain and reserve 1/4 cup liquor from
oysters.

Sprinkle one-third of crumb mixture into a 9-inch pie pan. Layer half of oysters on top, then half of remaining crumbs, and remaining oysters.

In a small bowl, combine oyster liquor, half and half, sherry and Worcestershire sauce. Pour over oysters in pan.

Sprinkle with remaining crumbs. Bake 30 minutes or until top is golden. Serve hot, plain or with a chili sauce.

Baked Whole Salmon, Coho Salmon or Trout

How to make Baked Whole Salmon, Coho Salmon or Trout Recipe - The cooking of any variety of fish is the same if the sizes are the same.

Makes 4 servings

Ingredients:
1 whole 3- to 5-pound salmon, Coho salmon or Lake Superior
trout
Salt and freshly ground black pepper to taste
Butter
Celery tops
Curled parsley

Method:
Preheat oven to 350F (175C). Wash fish inside and out.

Dry cavity and outside with paper towels. Sprinkle inside and out with salt and pepper.

Place on a rack over a shallow baking pan. Dot with bits of butter. Cover with waxed paper or parchment paper.

Bake, uncovered, 45 minutes to 1 hour or until flesh flakes when probed with a fork. Garnish with celery tops and curled parsley.