How to make Red Beans and Rice Recipe
4 SERVINGS
Ingredients:
2 cups Red kidney beans, soaked overnight
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Green onion, chopped
1/4cup Green bell pepper, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, minced
1 cup Ham, in 1-inch (2.5 cm) cubes
3/4 cup Bacon, in 1/2-inch (1.2 cm) cubes
1 Ham hock
1/2 tablespoon Salt
1/2 teaspoon Black pepper
1/2 tablespoon Garlic, minced
pinch Cayenne
pinch Red pepper flakes
1 Bay leaf, broken into quarters
1/4 teaspoon Thyme (dried)
pinch Basil (dried)
1 1/4 quarts Water or chicken or vegetable stock, cold
Method:
Drain the soaked beans. Combine with all the other ingredients and add just enough cold water to cover.
Bring to a boil over high heat. Reduce heat to a simmer and cook 2 to 3 hours or until beans are tender and a thick natural gravy has formed. Add 1 cup water toward the end of the cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom to prevent scorching.
Remove the ham hock and cut meat into 1/2-inch (1.2 cm) cubes; return to the beans.
Serve with rice.
Monday, December 1, 2014
Whiskey Sauce
How to make Whiskey Sauce Recipe - For a nonalcoholic version, add a teaspoon of rum, or orange or vanilla extract.
4 SERVINGS
Ingredients:
1/4 cup Unsalted butter
1/4 cup Confectioners’ sugar
1 Egg, beaten
1/4 cup Bourbon
Method:
Melt the butter over low heat.
When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
Remove pan from heat and whisk in the beaten egg. Beat until emulsified, about 2 minutes.
Whisk in the bourbon and serve warm.
4 SERVINGS
Ingredients:
1/4 cup Unsalted butter
1/4 cup Confectioners’ sugar
1 Egg, beaten
1/4 cup Bourbon
Method:
Melt the butter over low heat.
When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
Remove pan from heat and whisk in the beaten egg. Beat until emulsified, about 2 minutes.
Whisk in the bourbon and serve warm.
Bread Pudding with Whiskey Sauce
How to make Bread Pudding with Whiskey Sauce Recipe - This is the classic New Orleans bread pudding. Use half-and-half instead of milk, and an extra egg to make it even richer. You can add different fruits, nuts, and liqueurs, if desired.
4 SERVINGS
Ingredients:
1 cup plus Milk
6 tablespoons
2 cups (1/4 baguette) French bread, day-old, cut into 11/2- to 2-inch (38 to 5 cm) cubes
1 Egg, beaten
1/3 cup Granulated sugar
1 1/2 teaspoons Vanilla extract
1 tablespoon Raisins, soaked in Cointreau or Kirsch
1 teaspoon Ground cinnamon
1/4 teaspoon Grated nutmeg
2 tablespoons Dark brown sugar
1 1/2 tablespoons Unsalted butter, in small cubes
Method:
Soak the bread in 6 tablespoons (84 ml) of the milk for 1 hour.
Preheat oven to 300°F (149°C). Butter a 1-quart (32 ounce, 1 l) pan.
Beat the remaining milk, egg, sugar, and vanilla to combine well. Add the milk-soaked bread, then add the raisins and mix well.
Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg, and brown sugar. Top with butter cubes.
Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.
Serve with Whiskey Sauce
4 SERVINGS
Ingredients:
1 cup plus Milk
6 tablespoons
2 cups (1/4 baguette) French bread, day-old, cut into 11/2- to 2-inch (38 to 5 cm) cubes
1 Egg, beaten
1/3 cup Granulated sugar
1 1/2 teaspoons Vanilla extract
1 tablespoon Raisins, soaked in Cointreau or Kirsch
1 teaspoon Ground cinnamon
1/4 teaspoon Grated nutmeg
2 tablespoons Dark brown sugar
1 1/2 tablespoons Unsalted butter, in small cubes
Method:
Soak the bread in 6 tablespoons (84 ml) of the milk for 1 hour.
Preheat oven to 300°F (149°C). Butter a 1-quart (32 ounce, 1 l) pan.
Beat the remaining milk, egg, sugar, and vanilla to combine well. Add the milk-soaked bread, then add the raisins and mix well.
Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg, and brown sugar. Top with butter cubes.
Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.
Serve with Whiskey Sauce
Smothered Okra
How to make Smothered Okra Recipe
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 cup Onion, thinly sliced
4 cups Okra, whole, stems removed
3/4 cup Tomato, peeled, seeded, chopped
to taste Salt and black pepper
1/8 teaspoon Cayenne
1/8 teaspoon Chili powder
1/8 teaspoon Thyme (dried)
Method:
Heat the oil in a sauté pan. Add the onion and sauté over low heat until lightly brown.
Add the okra, tomato, and seasonings; cover and smother until the okra is tender. Smaller okra will take less time to cook than larger pods.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 cup Onion, thinly sliced
4 cups Okra, whole, stems removed
3/4 cup Tomato, peeled, seeded, chopped
to taste Salt and black pepper
1/8 teaspoon Cayenne
1/8 teaspoon Chili powder
1/8 teaspoon Thyme (dried)
Method:
Heat the oil in a sauté pan. Add the onion and sauté over low heat until lightly brown.
Add the okra, tomato, and seasonings; cover and smother until the okra is tender. Smaller okra will take less time to cook than larger pods.
Basic Boiled Rice
How to make Basic Boiled Rice Recipe - Firm, fluffy, freshly prepared boiled rice is an essential accompaniment for gumbos, bean dishes, bisques, étouffées, and many other dishes.
4 SERVINGS
Ingredients:
1 cup Long-grain rice
2 cups Water, cold
1 teaspoon Salt
1 teaspoon Butter
Method:
Combine all the ingredients in a heavy 3-quart (3 l) saucepan with a tight-fitting cover and bring to a boil over high heat.
Stir once with a fork, then cover tightly and reduce the heat to very low. Cook, covered, for 15 minutes. Do not lift the cover during the cooking.
Remove pot from heat, let stand (covered) 5 to 10 minutes longer. Uncover, and fluff the rice gently with a fork.
4 SERVINGS
Ingredients:
1 cup Long-grain rice
2 cups Water, cold
1 teaspoon Salt
1 teaspoon Butter
Method:
Combine all the ingredients in a heavy 3-quart (3 l) saucepan with a tight-fitting cover and bring to a boil over high heat.
Stir once with a fork, then cover tightly and reduce the heat to very low. Cook, covered, for 15 minutes. Do not lift the cover during the cooking.
Remove pot from heat, let stand (covered) 5 to 10 minutes longer. Uncover, and fluff the rice gently with a fork.
Crawfish Etouffee
How to make Crawfish Etouffee Recipe
Ingredients:
6 tablespoons Butter
1/4 cup All-purpose flour
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
1 1/2 cups Crawfish tails
6 tablespoons Crawfish fat, or butter
1 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 teaspoon Lemon juice
1/3 cup Green onion tops, thinly sliced
1 tablespoon Parsley, minced
1 cup Fish stock or cold water
Method:
Melt the butter over low heat in a heavy pot.
Gradually add the flour and cook over low heat until a medium brown roux is formed.
Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
To serve, heat the étouffée slowly over low heat, thin with hot water if needed. Serve over boiled rice.
Ingredients:
6 tablespoons Butter
1/4 cup All-purpose flour
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
1 1/2 cups Crawfish tails
6 tablespoons Crawfish fat, or butter
1 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 teaspoon Lemon juice
1/3 cup Green onion tops, thinly sliced
1 tablespoon Parsley, minced
1 cup Fish stock or cold water
Method:
Melt the butter over low heat in a heavy pot.
Gradually add the flour and cook over low heat until a medium brown roux is formed.
Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently. Set aside.
To serve, heat the étouffée slowly over low heat, thin with hot water if needed. Serve over boiled rice.
Remoulade Sauce
How to make Remoulade Sauce Recipe
4 SERVINGS
Ingredients:
4–5 Green onions, coarsely chopped
1/2 cup Celery, coarsely chopped
2 Parsley sprigs, coarsely chopped
3 tablespoons Creole mustard
1 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
1/3 cup White wine vinegar
1 1/2 tablespoons Lemon juice
1 teaspoon Basil, chopped
3/4 cup Olive oil
1 Green onion, 1/4 inch (.6 cm) dice
2 tablespoons Celery, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, finely diced
Method:
In a food processor or blender, grind the green onions, celery, and parsley to a puree.
Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well.
Add the vinegar, lemon juice, and basil. Blend well.
Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1 hour to combine flavors.
4 SERVINGS
Ingredients:
4–5 Green onions, coarsely chopped
1/2 cup Celery, coarsely chopped
2 Parsley sprigs, coarsely chopped
3 tablespoons Creole mustard
1 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
1/3 cup White wine vinegar
1 1/2 tablespoons Lemon juice
1 teaspoon Basil, chopped
3/4 cup Olive oil
1 Green onion, 1/4 inch (.6 cm) dice
2 tablespoons Celery, 1/4 inch (.6 cm) dice
1 tablespoon Parsley, finely diced
Method:
In a food processor or blender, grind the green onions, celery, and parsley to a puree.
Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well.
Add the vinegar, lemon juice, and basil. Blend well.
Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1 hour to combine flavors.
Fried Fish in Pearly Meal with Remoulade Sauce
How to make Fried Fish in Pearly Meal with Remoulade Sauce Recipe - Yellow corn flour may be found in most gourmet shops. It may be sold as packaged, pre-seasoned seafood breading, such as Zatarain’s Fish Fry. If unavailable in your area, use 1/3 part cornstarch, 1/3 part flour, and 1/3 part yellow cornmeal as a substitute.
Ingredients:
4 total Whitefish fillets, (Speckled trout or freshwater bass, grouper, perch, brook trout)
1 cup Milk, cold for soaking
As needed Vegetable oil, for deep-frying
1 cup Yellow corn flour
1 cup Yellow cornmeal
1 1/2 teaspoons Salt
1/4 teaspoon Black pepper
Pinch Cayenne
1 cup Romaine lettuce, coarsely chopped
1 cup Remoulade Sauce
Method:
Rinse the fillets; remove any bones or skin, and dry the fillets.
Cut the fish into strips measuring 1/2 x 1/2 x 2 inches (1.2 x 1.2 x 5 cm). Lay strips in a pan and add cold milk to just to cover fish. Soak 30 minutes.
Preheat the fryer to 375°F (190°C).
Combine the corn flour and cornmeal with the seasonings and mix well.
Drain fish. Dip in seasoned flour to coat evenly.
Fry fish until golden brown.
Serve with romaine lettuce and Remoulade Sauce.
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| Fried Fish in Pearly Meal with Remoulade Sauce |
Tomato and Haricot Vert Salad
How to make Tomato and Haricot Vert Salad Recipe
4 SERVINGS
For the Dressing:
1 tablespoon Mayonnaise
1 teaspoon Dijon mustard
2 tablespoons Red wine vinegar
1 tablespoon Lemon juice
1 Garlic clove, mashed with salt
1/2 cup Olive oil
To taste Salt and black pepper
For the Salad:
1 cup Fennel, stemmed, sliced paper-thin
1 cup Haricot vert, blanched
1 1/2 cups Tomatoes, peeled, seeded, julienned
1 teaspoon Chives, chopped
1 teaspoon Basil, cut in chiffonade
Method:
Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.
While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick. Season with salt and pepper.
Toss salad ingredients with dressing and serve on a chilled plate.
4 SERVINGS
For the Dressing:
1 tablespoon Mayonnaise
1 teaspoon Dijon mustard
2 tablespoons Red wine vinegar
1 tablespoon Lemon juice
1 Garlic clove, mashed with salt
1/2 cup Olive oil
To taste Salt and black pepper
For the Salad:
1 cup Fennel, stemmed, sliced paper-thin
1 cup Haricot vert, blanched
1 1/2 cups Tomatoes, peeled, seeded, julienned
1 teaspoon Chives, chopped
1 teaspoon Basil, cut in chiffonade
Method:
Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.
While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick. Season with salt and pepper.
Toss salad ingredients with dressing and serve on a chilled plate.
Chicken and Andouille Sausage Gumbo
How to make Chicken and Andouille Sausage Gumbo Recipe - Gumbo comes in many varieties, but every one reflects certain fundamental cooking techniques. First, most gumbos have a roux base that is cooked slowly to a rich brown, giving gumbo much of its characteristic thick texture and smoky taste.To prevent the roux from burning once it is done, add the cold vegetables all at once.
For the Seasoning Mix:
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne
1/2 teaspoon White pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
For the Gumbo:
2 cups Chicken thigh meat, skin removed, 1-inch (2.5 cm) pieces
1 cup Onion, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Celery, 1/4 inch (.6 cm) dice
1 1/4cups All-purpose flour
As needed 11/2 cups, 352 ml Vegetable oil
7 cups Chicken stock
1 1/2 cups Andouille smoked sausage or any other pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4-inch (.6 cm) cubes
1 teaspoon Garlic, minced
To taste Salt and black pepper
Method:
Combine the ingredients for the seasoning mixture. Divide in half.
Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
Combine the onion, green pepper, and celery in a bowl and set aside.
Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
Heat 11/2 inches (3.8 cm) oil in a heavy skillet until very hot, 390°F (199°C).
Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.
Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
Return 1/4 cup (2 ounces, 56 ml) hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, 3 to 4 minutes, being careful not to scorch the roux.
Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
In a separate pot, bring the stock to a boil, then reduce to a simmer.
Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
Add the fried chicken and adjust the seasoning with salt and pepper.
To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 11/4 cups (10 ounces, 293 ml) gumbo around the rice. For an appetizer, place 1 heaping teaspoon (5 ml) of cooked rice in a cup and ladle about 3/4 cup (6 ounces, 178 ml) gumbo on top.
Notes:
Filé powder, when used to thicken gumbo, should be added only after the gumbo is finished and removed from the heat. Once filé powder is stirred in, the soup cannot be reheated, as the filé will either turn stringy or solidify at the bottom of the pot. For the best results, let the gumbo stand in the pot for 5 minutes after adding
the filé powder.
For the Seasoning Mix:
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne
1/2 teaspoon White pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
For the Gumbo:
2 cups Chicken thigh meat, skin removed, 1-inch (2.5 cm) pieces
1 cup Onion, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Celery, 1/4 inch (.6 cm) dice
1 1/4cups All-purpose flour
As needed 11/2 cups, 352 ml Vegetable oil
7 cups Chicken stock
1 1/2 cups Andouille smoked sausage or any other pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4-inch (.6 cm) cubes
1 teaspoon Garlic, minced
To taste Salt and black pepper
Method:
Combine the ingredients for the seasoning mixture. Divide in half.
Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
Combine the onion, green pepper, and celery in a bowl and set aside.
Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
Heat 11/2 inches (3.8 cm) oil in a heavy skillet until very hot, 390°F (199°C).
Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.
Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
Return 1/4 cup (2 ounces, 56 ml) hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, 3 to 4 minutes, being careful not to scorch the roux.
Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
In a separate pot, bring the stock to a boil, then reduce to a simmer.
Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
Add the fried chicken and adjust the seasoning with salt and pepper.
To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 11/4 cups (10 ounces, 293 ml) gumbo around the rice. For an appetizer, place 1 heaping teaspoon (5 ml) of cooked rice in a cup and ladle about 3/4 cup (6 ounces, 178 ml) gumbo on top.
Notes:
Filé powder, when used to thicken gumbo, should be added only after the gumbo is finished and removed from the heat. Once filé powder is stirred in, the soup cannot be reheated, as the filé will either turn stringy or solidify at the bottom of the pot. For the best results, let the gumbo stand in the pot for 5 minutes after adding
the filé powder.
Tropical Tuber Torta
How to make Tropical Tuber Torta Recipe - The sweet potatoes can be kept covered with a moist towel while layering the torta, but the yucca, boniato, and purple potatoes must be kept soaking. For a taller presentation, you can stack the section like checkers. Russet potatoes can be substituted for half the boniato or yucca.
4 SERVINGS
Ingredients:
3 tablespoons Vegetable oil, plus extra for brushing
1 cup Red onion, thinly sliced
1/4 cup Sherry vinegar
2 cups Peruvian purple potatoes, peeled, very thinly sliced
1 cup Boniato, peeled, very thinly sliced
1 cup Yuca, peeled, very thinly sliced
1 cup Manchego cheese, finely grated
1 cup Sweet potato, very thinly sliced
2 cups Water
To taste Salt and pepper
Method:
Preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking pan with parchment paper.
Heat the oil; add the onion; season and cook over medium heat until caramelized, about 15 minutes.
Arrange the sliced potatoes in layers in a paper-lined baking pan. Season each layer, brush with oil, and spread a few onion pieces over each layer.
Do the same with the boniato, yuca, and sweet potatoes.
Add the cheese to the top layer and then top the cheese with one more layer of sweet potato.
Brush top with oil and season. Cover with parchment paper and then aluminum foil.
Place another pan on top of the torta and add water to gently compress the torta. Bake for 70 minutes. Remove and let cool for 10 minutes.
Remove foil and parchment covering, then cut into sections.
4 SERVINGS
Ingredients:
3 tablespoons Vegetable oil, plus extra for brushing
1 cup Red onion, thinly sliced
1/4 cup Sherry vinegar
2 cups Peruvian purple potatoes, peeled, very thinly sliced
1 cup Boniato, peeled, very thinly sliced
1 cup Yuca, peeled, very thinly sliced
1 cup Manchego cheese, finely grated
1 cup Sweet potato, very thinly sliced
2 cups Water
To taste Salt and pepper
Method:
Preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking pan with parchment paper.
Heat the oil; add the onion; season and cook over medium heat until caramelized, about 15 minutes.
Arrange the sliced potatoes in layers in a paper-lined baking pan. Season each layer, brush with oil, and spread a few onion pieces over each layer.
Do the same with the boniato, yuca, and sweet potatoes.
Add the cheese to the top layer and then top the cheese with one more layer of sweet potato.
Brush top with oil and season. Cover with parchment paper and then aluminum foil.
Place another pan on top of the torta and add water to gently compress the torta. Bake for 70 minutes. Remove and let cool for 10 minutes.
Remove foil and parchment covering, then cut into sections.
Avocado Salsa
How to make Avocado Salsa Recipe - The red onions add a measure of sweetness to the tart salsa. Florida avocados typically have a higher water content than avocados from California, and a much milder flavor. If Florida avocados are not available, the California variety can easily be substituted. If cubanella peppers are not available, substitute 1 seeded and diced jalapeño pepper.
4 SERVINGS
Ingredients:
1 cup Avocado, peeled, seeded, 1/2 inch (1.2 cm) dice
1 Cubanella chile,minced
1 tablespoon Cilantro leaves, chopped
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 teaspoon Ground cumin
1 tablespoon Lime juice
1 tablespoon Red onion, 1/4 inch (.6 cm) dice
Method:
Combine all ingredients and mix well; keep chunky.
4 SERVINGS
Ingredients:
1 cup Avocado, peeled, seeded, 1/2 inch (1.2 cm) dice
1 Cubanella chile,minced
1 tablespoon Cilantro leaves, chopped
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 teaspoon Ground cumin
1 tablespoon Lime juice
1 tablespoon Red onion, 1/4 inch (.6 cm) dice
Method:
Combine all ingredients and mix well; keep chunky.
Shrimp with Roasted Garlic and Papaya
How to make Shrimp with Roasted Garlic and Papaya Recipe
4 SERVINGS
Ingredients:
24 ounces Shrimp (16–20 count)
1 head Garlic
1/4 cup Vegetable oil
1/4 cup Celery, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
1 cup Dry white wine
1 Bay leaf
1 cup Fish stock
2 cups Heavy cream
To taste Salt and black pepper
1 1/2 cups Papaya
1 teaspoon Basil, chopped
1 teaspoon Thyme, chopped
Method:
Peel and devein the shrimp; refrigerate until needed.
Cut the top off the head of garlic and wrap the garlic in aluminum foil. Roast in a preheated 375°F (190°C) oven for approximately 30 to 45 minutes.
Heat the oil over medium heat.
Squeeze the cooked garlic pulp into the oil. Add the celery and onion. Cook 5 minutes or until the vegetables are soft.
Add the wine, bay leaf, and stock. Reduce the volume by half.
Add the cream and reduce the volume by half again, or to the nappe´ stage. Remove the bay leaf.
Add the shrimp and cook 2 to 3 minutes, until they are pink (do not overcook).
Correct seasoning. chef tip
Cut the papayas in half, remove the seeds, peel, and slice into long, thin strips; toss with the basil and thyme.
Spoon approximately 1/4 cup (2 ounces, 56 g) of the sauce into the center of each warm plate. Decoratively place the papaya strips around and on top of the sauce.
Top the papaya with 2 tablespoons (1 ounce, 30 ml) Avocado Salsa (below) and 6 cooked shrimp.
4 SERVINGS
Ingredients:
24 ounces Shrimp (16–20 count)
1 head Garlic
1/4 cup Vegetable oil
1/4 cup Celery, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
1 cup Dry white wine
1 Bay leaf
1 cup Fish stock
2 cups Heavy cream
To taste Salt and black pepper
1 1/2 cups Papaya
1 teaspoon Basil, chopped
1 teaspoon Thyme, chopped
Method:
Peel and devein the shrimp; refrigerate until needed.
Cut the top off the head of garlic and wrap the garlic in aluminum foil. Roast in a preheated 375°F (190°C) oven for approximately 30 to 45 minutes.
Heat the oil over medium heat.
Squeeze the cooked garlic pulp into the oil. Add the celery and onion. Cook 5 minutes or until the vegetables are soft.
Add the wine, bay leaf, and stock. Reduce the volume by half.
Add the cream and reduce the volume by half again, or to the nappe´ stage. Remove the bay leaf.
Add the shrimp and cook 2 to 3 minutes, until they are pink (do not overcook).
Correct seasoning. chef tip
Cut the papayas in half, remove the seeds, peel, and slice into long, thin strips; toss with the basil and thyme.
Spoon approximately 1/4 cup (2 ounces, 56 g) of the sauce into the center of each warm plate. Decoratively place the papaya strips around and on top of the sauce.
Top the papaya with 2 tablespoons (1 ounce, 30 ml) Avocado Salsa (below) and 6 cooked shrimp.
Rice and Peas
How to make Rice and Peas Recipe
4 SERVINGS
Ingredients:
1/2 cup Kidney beans, dried
1 1/2 cups Coconut milk
1/2 cup Green onions, thinly sliced
1 Thyme sprig, chopped
1 Garlic clove, minced
1 1/4 cups Long-grain rice
1/2 teaspoon Salt
1/2 teaspoon Granulated sugar
Method:
Rinse the beans and cover with cold water. Soak overnight. Drain.
Combine the beans and coconut milk; simmer until beans are almost tender.
Add the green onions, thyme, garlic, rice, salt, and sugar.
Cook, covered, over medium heat for 15 minutes. Remove from heat and let stand, covered, for 5 to 10 minutes.
4 SERVINGS
Ingredients:
1/2 cup Kidney beans, dried
1 1/2 cups Coconut milk
1/2 cup Green onions, thinly sliced
1 Thyme sprig, chopped
1 Garlic clove, minced
1 1/4 cups Long-grain rice
1/2 teaspoon Salt
1/2 teaspoon Granulated sugar
Method:
Rinse the beans and cover with cold water. Soak overnight. Drain.
Combine the beans and coconut milk; simmer until beans are almost tender.
Add the green onions, thyme, garlic, rice, salt, and sugar.
Cook, covered, over medium heat for 15 minutes. Remove from heat and let stand, covered, for 5 to 10 minutes.
Fried Plantain Chips
How to make Fried Plantain Chips Recipe
4 SERVINGS
Ingredients:
2 Green plantains
to taste Coarse salt
as needed Vegetable oil, for deep frying
Method:
Using a paring knife, score the plantain skin enough to barely go into the flesh from one end to the other.
Deep-fry at 325°F (163°C) until the slit on the side opens significantly.
Remove from oil and allow to cool enough to handle, then remove the peel.
Raise temperature of oil to 375°F (190°C).
Slice the plantains on a mandolin or electric slicer 1/8 inch (.3 cm) thick.
Fry the plantain chips for 2 to 3 minutes. Move them around in the fat for even cooking. Remove them to paper towels to drain. Season before serving.
4 SERVINGS
Ingredients:
2 Green plantains
to taste Coarse salt
as needed Vegetable oil, for deep frying
Method:
Using a paring knife, score the plantain skin enough to barely go into the flesh from one end to the other.
Deep-fry at 325°F (163°C) until the slit on the side opens significantly.
Remove from oil and allow to cool enough to handle, then remove the peel.
Raise temperature of oil to 375°F (190°C).
Slice the plantains on a mandolin or electric slicer 1/8 inch (.3 cm) thick.
Fry the plantain chips for 2 to 3 minutes. Move them around in the fat for even cooking. Remove them to paper towels to drain. Season before serving.
Spicy Orange Carrot Sticks
How to make Spicy Orange Carrot Sticks Recipe
4 SERVINGS
Ingredients:
1/2 cup Orange juice
2 tablespoons Granulated sugar
1 tablespoon Ginger, grated
3 cups Carrots, julienned
to taste Salt and white pepper
2 teaspoons 2 g Parsley, chopped
Method:
Combine the orange juice, sugar, ginger, and carrots.
Cover and cook over medium-high heat until the carrots are tender.
Season the carrots with salt, white pepper, and parsley.
4 SERVINGS
Ingredients:
1/2 cup Orange juice
2 tablespoons Granulated sugar
1 tablespoon Ginger, grated
3 cups Carrots, julienned
to taste Salt and white pepper
2 teaspoons 2 g Parsley, chopped
Method:
Combine the orange juice, sugar, ginger, and carrots.
Cover and cook over medium-high heat until the carrots are tender.
Season the carrots with salt, white pepper, and parsley.
Mango and Jalapeño Mojo
How to make Mango and Jalapeño Mojo Recipe
4 SERVINGS
Ingredients:
1 cup Mango, peeled, 1/4 inch (.6 cm) dice
1/2 cup Dry white wine
1/2 cup Orange juice
1 Jalapeno pepper, seeded, minced
1 cup Cilantro leaves, chopped
Method:
Combine half the mango, the white wine, and orange juice; puree.
Bring to a boil. Cool. Combine with remaining ingredients.
4 SERVINGS
Ingredients:
1 cup Mango, peeled, 1/4 inch (.6 cm) dice
1/2 cup Dry white wine
1/2 cup Orange juice
1 Jalapeno pepper, seeded, minced
1 cup Cilantro leaves, chopped
Method:
Combine half the mango, the white wine, and orange juice; puree.
Bring to a boil. Cool. Combine with remaining ingredients.
Roasted Pork Loin Cuban Style
How to make Roasted Pork Loin Cuban Style Recipe
For the Pork:
1/4 cup Garlic cloves, chopped
1 tablespoon Black pepper
1 tablespoon Ground cumin
1 teaspoon Salt
1/8 teaspoon Cayenne
2 pounds Pork loin, boneless, preferably shoulder end
2 tablespoons Vegetable oil
1 cup Orange juice
For the Sauce:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/3 cup Black beans, soaked overnight, drained
1 1/2 cups Chicken stock
pinch Cayenne
to taste Salt and black pepper
Method:
Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with the seasoning and marinate for at least 1 hour.
Preheat the oven to 375°F (190°C).
Heat the oil and sear the meat on all sides.
Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce.
Roast the pork until it reaches 145°F to 160°F (60°C to 71°C) internal temperature. Let rest for at least 10 minutes before slicing.
While meat cooks, heat the oil for the sauce over medium heat. Add all the vegetables and cook 5 minutes or until soft.
Add the beans, and stock; bring it to a simmer. Simmer the sauce for about 45 to 60 minutes, until the beans are tender.
Add the reserved pan juice and season with salt and pepper.
Puree half of the sauce and combine with remaining beans; bring back to a simmer.
Season with a pinch of cayenne, salt, and pepper. Serve sauce with the sliced pork.
 |
| Roasted Pork Loin Cuban Style |
Mango Chutney
How to make Mango Chutney Recipe
4 SERVINGS
Ingredients:
1/2 cup Cider vinegar
2 tablespoons Lime juice
1 tablespoon Honey
1 cup Mango, peeled, sliced
2 tablespoons Currants
2 tablespoons Raisins
2 tablespoons Red onion, minced
1/4 cup Green bell pepper, seeded, 1/4 inch (.6 cm) dice
2 tablespoons Almonds, slivered
1 teaspoon Ginger, peeled, minced
1 teaspoon Mustard seeds, crushed
1 Jalapeño pepper, minced
Method:
Combine all the ingredients and bring to a boil.
Reduce to a simmer, and cook 30 minutes.
Drain off the liquid and reduce by half.
Return the liquid to the chutney and stir to combine. Cool before serving.
4 SERVINGS
Ingredients:
1/2 cup Cider vinegar
2 tablespoons Lime juice
1 tablespoon Honey
1 cup Mango, peeled, sliced
2 tablespoons Currants
2 tablespoons Raisins
2 tablespoons Red onion, minced
1/4 cup Green bell pepper, seeded, 1/4 inch (.6 cm) dice
2 tablespoons Almonds, slivered
1 teaspoon Ginger, peeled, minced
1 teaspoon Mustard seeds, crushed
1 Jalapeño pepper, minced
Method:
Combine all the ingredients and bring to a boil.
Reduce to a simmer, and cook 30 minutes.
Drain off the liquid and reduce by half.
Return the liquid to the chutney and stir to combine. Cool before serving.
Warm White Beans, Mesclun Salad, and Mango Chutney
How to make Warm White Beans, Mesclun Salad, and Mango Chutney Recipe
For the Beans:
1 1/2 cups White beans, picked over, soaked overnight
1/4 cup Olive oil
3 Garlic cloves, minced
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
2 cups Chicken stock
1 Bay leaf
1/2 teaspoon Ground cumin
For the Vinaigrette:
1/4 cup Sherry vinegar
3/4 cup Olive oil
2 tablespoons Lemon juice
1/2 teaspoon Dry mustard
To taste Salt and black pepper
3 cups Mesclun (baby field greens) mix
Method:
Drain beans.
In the olive oil, sauté the vegetables for 3 minutes or until just soft.
Add the bay leaf and cumin, and sauté 1 minute.
Add the beans and stock, and simmer 30 minutes or until beans are tender. Add more liquid if necessary.
Combine all the vinaigrette ingredients; whisk to combine well.
Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup (2 ounces, 58 ml) of the vinaigrette.
Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plates with the warm beans. Garnish with Mango Chutney
For the Beans:
1 1/2 cups White beans, picked over, soaked overnight
1/4 cup Olive oil
3 Garlic cloves, minced
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
2 cups Chicken stock
1 Bay leaf
1/2 teaspoon Ground cumin
For the Vinaigrette:
1/4 cup Sherry vinegar
3/4 cup Olive oil
2 tablespoons Lemon juice
1/2 teaspoon Dry mustard
To taste Salt and black pepper
3 cups Mesclun (baby field greens) mix
Method:
Drain beans.
In the olive oil, sauté the vegetables for 3 minutes or until just soft.
Add the bay leaf and cumin, and sauté 1 minute.
Add the beans and stock, and simmer 30 minutes or until beans are tender. Add more liquid if necessary.
Combine all the vinaigrette ingredients; whisk to combine well.
Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup (2 ounces, 58 ml) of the vinaigrette.
Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plates with the warm beans. Garnish with Mango Chutney
Puff Pastry Straws (Paillettes)
How to make Puff Pastry Straws (Paillettes) Recipe - These "little straws" are not dessert, but are one of the best known and best loved puff pastries.Traditionally served with clear soups, they are also an excellent cocktail pastry. Use only the best Parmesan cheese and Hungarian paprika (the word Szeged appears on the label) to complement the delicate flavor of the puff pastry.
4 SERVINGS
Ingredients:
6 ouncesPuff pastry
1 Egg
Pinch Salt
1/3 cup Parmesan cheese, grated
1 teaspoon Hungarian paprika
Method:
Preheat the oven to 400°F (205°C).
On a lightly floured surface, roll dough evenly to approximately an 8-inch (20 cm) square.
Beat the egg and salt together, then paint the surface of the dough.
Cover half the dough with an even layer of cheese, then paprika. Fold the other half of the dough over it and press to adhere the dough together. If the dough is soft or resistant, slide it onto a pan and chill briefly to firm.
Roll the dough back to an 8-inch (20 cm) square. Chill until firm.
Cut the chilled dough into 1/2 x 8-inch (1.2 x 20 cm) strips. Twist the strips, one at a time, into corkscrew shapes: Position the strips at a 45-degree angle to left edge of the surface. Hold down the left end of the strip with the left hand.With the right hand, roll the right end of the strip until the strip is parallel to the edge of the surface, forming a corkscrew shape. Place on a paper-lined 10 x 15-inch (25 x 37 cm) pan, pressing the edges to the rim of the pan to prevent the straws from unraveling during baking.
Bake in the middle level of the oven for about 10 to 12 minutes, or until they are deep golden color. Immediately remove to a cutting board and trim off ends; cut the straws into 4- to 6-inch (10 to 15 cm) lengths. Cool.
4 SERVINGS
Ingredients:
6 ouncesPuff pastry
1 Egg
Pinch Salt
1/3 cup Parmesan cheese, grated
1 teaspoon Hungarian paprika
Method:
Preheat the oven to 400°F (205°C).
On a lightly floured surface, roll dough evenly to approximately an 8-inch (20 cm) square.
Beat the egg and salt together, then paint the surface of the dough.
Cover half the dough with an even layer of cheese, then paprika. Fold the other half of the dough over it and press to adhere the dough together. If the dough is soft or resistant, slide it onto a pan and chill briefly to firm.
Roll the dough back to an 8-inch (20 cm) square. Chill until firm.
Cut the chilled dough into 1/2 x 8-inch (1.2 x 20 cm) strips. Twist the strips, one at a time, into corkscrew shapes: Position the strips at a 45-degree angle to left edge of the surface. Hold down the left end of the strip with the left hand.With the right hand, roll the right end of the strip until the strip is parallel to the edge of the surface, forming a corkscrew shape. Place on a paper-lined 10 x 15-inch (25 x 37 cm) pan, pressing the edges to the rim of the pan to prevent the straws from unraveling during baking.
Bake in the middle level of the oven for about 10 to 12 minutes, or until they are deep golden color. Immediately remove to a cutting board and trim off ends; cut the straws into 4- to 6-inch (10 to 15 cm) lengths. Cool.
Golden Gazpacho
How to make Golden Gazpacho Recipe
4 SERVINGS
Ingredients:
1 cup Yellow beefsteak tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 cups Yellow bell peppers, seeded, 1/4 inch (.6 cm) dice
3/4 cup Papaya, peeled, seeded, 1/4 inch (.6 cm) dice
2 Shallots, peeled, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
2 Garlic cloves, 1/4 inch (.6 cm) dice
2 tablespoons Tequila or water
2 slices White bread, crusts removed
1 tablespoon Lime juice
1 tablespoon Sherry vinegar
2 tablespoons Olive oil
Dash Tabasco
To taste Salt and black pepper
For the Garnish:
1/4 cup Sour cream
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
Method:
Combine all the ingredients except the seasonings and garnish in a blender or food processor. Blend to desired consistency.
Correct seasoning and add Tabasco. Chill well.
Garnish with the sour cream and green bell pepper.
Notes:
Gazpacho began centuries ago as a poor people’s food and consisted of nothing more than leftover bread, olive oil, vinegar, garlic, and water. Over the centuries, each region of Andalusia, Spain, developed its own distinctive version of gazpacho based on the same simple ingredients.The discovery of the New World introduced Spain to tomatoes and peppers, and later in the 19th century, Eugenia de Montijo, empress of France and Andalusian by birth, made the foods of her homeland fashionable throughout the French Empire. Gazpacho, traditionally being red or white, was one of those foods.Today there are as many varieties of gazpacho as there are towns in Andalusia, but the local chefs usually do not use cucumbers or onions in gazpacho. Some are like a chopped salad and others are made with almonds or lima beans or even sorbet of gazpacho.
 |
| Golden Gazpacho |
American Key Lime
How to make American Key Lime Pie - The Key lime is smaller than the more common Persian lime and is rounder, with a color more yellow than green. Outside of Florida and Mexico, where it is called limon, the Key lime is usually available only in Hispanic specialty markets.
For the Crust:
1 cup plus Graham cracker crumbs
1 tablespoon
1/4 cup Granulated sugar
1/4 cup Butter, melted
For the Filling:
2 cups Sweetened condensed milk
6 Egg yolks
3/4 cup Key lime juice
1 tablespoon Key lime zest
For the Topping:
1 cup Heavy cream
1/2 cup Confectioners’ sugar, sifted
Method:
Preheat the oven to 350°F (175°C).
Combine the graham cracker crumbs and sugar.
Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch (22.5 cm) pie pan.
Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the piecrust.
Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour. Be careful not to overbake the pie.
Prepare the topping by whipping the cream with the sugar, be careful not to overmix the cream.
Garnish pie with whipped cream.
For the Crust:
1 cup plus Graham cracker crumbs
1 tablespoon
1/4 cup Granulated sugar
1/4 cup Butter, melted
For the Filling:
2 cups Sweetened condensed milk
6 Egg yolks
3/4 cup Key lime juice
1 tablespoon Key lime zest
For the Topping:
1 cup Heavy cream
1/2 cup Confectioners’ sugar, sifted
Method:
Preheat the oven to 350°F (175°C).
Combine the graham cracker crumbs and sugar.
Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch (22.5 cm) pie pan.
Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the piecrust.
Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour. Be careful not to overbake the pie.
Prepare the topping by whipping the cream with the sugar, be careful not to overmix the cream.
Garnish pie with whipped cream.
Corn Custard
How to make Corn Custard Recipe - To unmold the custard, make a small cut around the rim of the mold with a paring knife, hold the mold upside down with your fingers over the custard, and gently shake sideways until the custard releases.
4 SERVINGS
Ingredients:
1 cup Corn kernels (2 ears, on the cob)
2 tablespoons Butter
1/4 cup Carrot, minced
1/4 cup Celery, minced
2 tablespoons Leek, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 Eggs
2 Egg whites
3/4 cup Heavy cream
1 tablespoon Parsley, chopped
To taste Salt and white pepper
Method:
Preheat the oven to 350°F (175°C).
Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath.
Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out
clean.
Take the molds out of the water bath. Let rest 5 minutes and unmold.
4 SERVINGS
Ingredients:
1 cup Corn kernels (2 ears, on the cob)
2 tablespoons Butter
1/4 cup Carrot, minced
1/4 cup Celery, minced
2 tablespoons Leek, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 Eggs
2 Egg whites
3/4 cup Heavy cream
1 tablespoon Parsley, chopped
To taste Salt and white pepper
Method:
Preheat the oven to 350°F (175°C).
Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath.
Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out
clean.
Take the molds out of the water bath. Let rest 5 minutes and unmold.
Tropical Fruit Salsa
How to make Tropical Fruit Salsa Recipe
4 SERVINGS
Ingredients:
1/2cup Mango, 1/4 inch (.6 cm) dice
1/2 cup Orange sections
1/2 cup Pineapple, 1/4 inch (.6 cm) dice
1/2cup Papaya, 1/4 inch (.6 cm) dice
1/2cup Green seedless grapes, cut in half
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1 teaspoon Jalapeño pepper, seeds removed, minced
1/4 cup Red onion, minced
1/4 cup Rice wine vinegar
1 tablespoon Cilantro, chopped
To taste Salt and black pepper
Method:
Combine the mango, orange, pineapple, papaya, grapes, bell pepper, jalapeño, and red onion in a bowl and stir to mix.
Add the vinegar, cilantro, salt, and pepper and stir well. Adjust seasoning to taste and serve. (The salsa can be made up to 4 hours in advance and refrigerated in an airtight container.)
4 SERVINGS
Ingredients:
1/2cup Mango, 1/4 inch (.6 cm) dice
1/2 cup Orange sections
1/2 cup Pineapple, 1/4 inch (.6 cm) dice
1/2cup Papaya, 1/4 inch (.6 cm) dice
1/2cup Green seedless grapes, cut in half
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1 teaspoon Jalapeño pepper, seeds removed, minced
1/4 cup Red onion, minced
1/4 cup Rice wine vinegar
1 tablespoon Cilantro, chopped
To taste Salt and black pepper
Method:
Combine the mango, orange, pineapple, papaya, grapes, bell pepper, jalapeño, and red onion in a bowl and stir to mix.
Add the vinegar, cilantro, salt, and pepper and stir well. Adjust seasoning to taste and serve. (The salsa can be made up to 4 hours in advance and refrigerated in an airtight container.)
Black Bean, Jicama, and Corn Relish
How to make Black Bean, Jicama, and Corn Relish Recipe
4 SERVINGS
Ingredients:
1 cup Red onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Corn kernels (2 ears, on the cob) roasted
1 cup Jícama, peeled, 1/4 inch (.6 cm) dice
1 Serrano chile, seeded, minced
1/3 cup Black beans, cooked
1 tablespoon Lime juice
1/4 cup Olive oil
To taste Salt and black pepper
Method:
Combine all ingredients and let flavors develop 1 hour.
4 SERVINGS
Ingredients:
1 cup Red onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Corn kernels (2 ears, on the cob) roasted
1 cup Jícama, peeled, 1/4 inch (.6 cm) dice
1 Serrano chile, seeded, minced
1/3 cup Black beans, cooked
1 tablespoon Lime juice
1/4 cup Olive oil
To taste Salt and black pepper
Method:
Combine all ingredients and let flavors develop 1 hour.
Pan Seared Grouper
How to make Pan Seared Grouper Recipe
For the Marinade:
1 tablespoon Ginger, grated
1 tablespoon Garlic, minced
1 tablespoon Shallots, minced
1 tablespoon Lemon zest
1/2 cup Olive oil
2 tablespoons Lemon juice
To taste Salt and black pepper
For the Fish:
4 each Grouper fillets, skinless and boneless
2 tablespoons Olive oil
4 Cilantro sprigs
Method:
Combine marinade ingredients in a food processor or blender and process to a paste.
Spread over the grouper fillets and let rest for at least 1 hour.
Heat a pan with the oil until it begins to smoke.
Add the fish skin side down; sauté until it browns, 2 to 3 minutes, then turn over and brown other side for 1 minute. Finish in oven if necessary.
Serve with lime wedge, cilantro sprig, and Black Bean, Ji´cama, and Corn Relish (page 160) or Tropical Fruit Salsa
 |
| Pan Seared Grouper |
Hearts of Palm Salad
How to make Hearts of Palm Salad Recipe - Hearts of palm are also referred to as "swamp cabbage" because they come from the cabbage palm tree and usually grow in swamps in southern Florida. Fresh hearts of palm are frequently available in Cryovac bags and will last up to two weeks in a refrigerator. Canned hearts of palm may be substituted for fresh.
4 SERVINGS
Ingredients:
1/4 cup Lemon juice
2 Oranges, sections and juice
2 cups Hearts of palm, fresh, 1/2 inch (1.2 cm) dice
1/2 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/2 teaspoon Tarragon, chopped
1/4 cup Mayonnaise
2 teaspoons Honey
To taste Salt and black pepper
4 Bibb lettuce leaves, washed and dried
1/4 cup Walnuts, chopped
Method:
Combine the lemon and orange juices with the diced hearts of palm.
Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
Place a lettuce leaf on each chilled plate, add some hearts-of-palm salad, and garnish with the orange sections and chopped walnuts.
4 SERVINGS
Ingredients:
1/4 cup Lemon juice
2 Oranges, sections and juice
2 cups Hearts of palm, fresh, 1/2 inch (1.2 cm) dice
1/2 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/2 teaspoon Tarragon, chopped
1/4 cup Mayonnaise
2 teaspoons Honey
To taste Salt and black pepper
4 Bibb lettuce leaves, washed and dried
1/4 cup Walnuts, chopped
Method:
Combine the lemon and orange juices with the diced hearts of palm.
Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
Place a lettuce leaf on each chilled plate, add some hearts-of-palm salad, and garnish with the orange sections and chopped walnuts.
Candied Sweet Potatoes
How to make Candied Sweet Potatoes Recipe
4 SERVINGS
Ingredients:
2 Sweet potatoes
4 tablespoons Butter
1/4 cup Brown sugar
Pinch Nutmeg
As needed Water
Method:
Preheat the oven to 350°F (175°C).
Wash the sweet potatoes and bake in the oven until tender.
Cool and peel the sweet potatoes, cut them into 1/2-inch (1.2 cm) slices.
Layer the sliced sweet potatoes in a buttered casserole dish. Dot each layer with the butter, and sprinkle with brown sugar and nutmeg.
Add a little water and bake until the top is crisp. Serve immediately.
4 SERVINGS
Ingredients:
2 Sweet potatoes
4 tablespoons Butter
1/4 cup Brown sugar
Pinch Nutmeg
As needed Water
Method:
Preheat the oven to 350°F (175°C).
Wash the sweet potatoes and bake in the oven until tender.
Cool and peel the sweet potatoes, cut them into 1/2-inch (1.2 cm) slices.
Layer the sliced sweet potatoes in a buttered casserole dish. Dot each layer with the butter, and sprinkle with brown sugar and nutmeg.
Add a little water and bake until the top is crisp. Serve immediately.
Key West Conch Chowder
How to make Key West Conch Chowder Recipe
4 SERVINGS
Ingredients:
8 ounces Conch meat, frozen, thawed
1/2 cup Lemon juice
1 quart Clam juice
1 Thyme sprig
1 Bay leaf
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 cup Carrots, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 1/2 cups Russet potatoes, 1/4 inch (.6 cm) dice
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
To taste Salt and black pepper
To taste Tabasco
Method:
Thoroughly wash the conch in lemon juice. 156 FLORIBBEAN CUISINE
Grind the conch meat through a medium die in a grinder.
Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
Render the bacon in a sauté pan; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
Combine the vegetables, conch, potatoes, and tomato. Return to a simmer and cook until the potatoes are tender.
Season with salt, pepper, and a dash of Tabasco.
Notes:
Celebrity chef Norman Van Aken says,“Conch chowder is to Key West what cioppino is to San Francisco.” This unique mollusk is so intwined with the folklore and diet of Key Westerners that the people who were born and raised there in the late 1800s became known as “conchs” (pronounced konks).
Conch meat has a rich, exotic, clamlike taste and can be used in salads, fritters, and chowders. Conch meat is almost always purchased frozen, even in Florida.Try to select Grade A quality conch and be sure to check for freezer burn, which can be identified by white spots. Do not buy the conch if you see indications of freezer burn.
Conch meat can be extremely tough, even if you dice it very small.We recommend grinding conch meat in a meat grinder using a medium die. Before grinding, cut away and discard any orange, flaplike meat attached to the conch.
4 SERVINGS
Ingredients:
8 ounces Conch meat, frozen, thawed
1/2 cup Lemon juice
1 quart Clam juice
1 Thyme sprig
1 Bay leaf
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 cup Carrots, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 1/2 cups Russet potatoes, 1/4 inch (.6 cm) dice
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
To taste Salt and black pepper
To taste Tabasco
Method:
Thoroughly wash the conch in lemon juice. 156 FLORIBBEAN CUISINE
Grind the conch meat through a medium die in a grinder.
Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
Render the bacon in a sauté pan; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
Combine the vegetables, conch, potatoes, and tomato. Return to a simmer and cook until the potatoes are tender.
Season with salt, pepper, and a dash of Tabasco.
Notes:
Celebrity chef Norman Van Aken says,“Conch chowder is to Key West what cioppino is to San Francisco.” This unique mollusk is so intwined with the folklore and diet of Key Westerners that the people who were born and raised there in the late 1800s became known as “conchs” (pronounced konks).
Conch meat has a rich, exotic, clamlike taste and can be used in salads, fritters, and chowders. Conch meat is almost always purchased frozen, even in Florida.Try to select Grade A quality conch and be sure to check for freezer burn, which can be identified by white spots. Do not buy the conch if you see indications of freezer burn.
Conch meat can be extremely tough, even if you dice it very small.We recommend grinding conch meat in a meat grinder using a medium die. Before grinding, cut away and discard any orange, flaplike meat attached to the conch.
Chayote with Tomatoes Mushrooms and Cheese
How to make Chayote with Tomatoes Mushrooms and Cheese Recipe - Manchego cheese is a Spanish-style sheep’s milk cheese. If manchego cheese is not available, a mild feta can be used as a substitute. Goat cheese is also frequently used. Shiitake mushrooms come from the Orient, but have been grown in Florida since immigrants from China came to Florida.
4 SERVINGS
Ingredients:
2 Chayote, split, seeds removed
2 tablespoons Olive oil
1 Garlic clove, minced
1/4 cup Red onion, 1/4 inch (.6 cm) dice
1 3/4 cups Shiitake mushrooms, cleaned, stems removed, thinly sliced
3/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 teaspoon Parsley, chopped
to taste Tabasco
to taste Salt and black pepper
1/4 cup Manchego cheese, grated
Method:
Preheat the oven to 350°F (175°C).
Put the chayote in a heavy-bottomed pot and add about 1 inch (2.5 cm) of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
Spoon the stuffing into the chayote halves and top with the grated cheese.
Bake until the chayote is tender and thoroughly heated.
4 SERVINGS
Ingredients:
2 Chayote, split, seeds removed
2 tablespoons Olive oil
1 Garlic clove, minced
1/4 cup Red onion, 1/4 inch (.6 cm) dice
1 3/4 cups Shiitake mushrooms, cleaned, stems removed, thinly sliced
3/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 teaspoon Parsley, chopped
to taste Tabasco
to taste Salt and black pepper
1/4 cup Manchego cheese, grated
Method:
Preheat the oven to 350°F (175°C).
Put the chayote in a heavy-bottomed pot and add about 1 inch (2.5 cm) of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
Spoon the stuffing into the chayote halves and top with the grated cheese.
Bake until the chayote is tender and thoroughly heated.
Stewed Pink Beans
How to make Stewed Pink Beans Recipe - This dish can be made with virtually any variety of dry beans.The West Indian pumpkin is typically available in specialty markets in South Florida. Regular pumpkins are an excellent substitute. If pumpkins are not available, try using yams.
Ingredients:
1 cup Pink beans, dried
1 quart Water, cold
1 cup Pumpkin,West Indian pumpkin (calabaza) or domestic, peeled, 1/2 inch (1.2 cm) dice
1 cup Russett potato, peeled, 1/2 inch (1.2 cm) dice
For the Sofrito:
1 tablespoon Vegetable oil
2 tablespoons Salt pork, 1/4 inch (.6 cm) dice
1/3 cup Ham, 1/4 inch (.6 cm) dice
Pinch Oregano (dried)
1 cup Onion, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
2 Cilantro sprigs, chopped
1 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1/2 Scotch bonnet or Jalapeño pepper, seeded, minced
2 teaspoons Cider vinegar
to taste Salt and black pepper
Method:
Rinse the beans under cold running water. Place them in a container, cover with cold water, and soak overnight. Drain and discard any beans that did not swell.
Place the beans in a large saucepot and cover with the cold water. Bring to a boil andturn the heat down to a simmer. Simmer for 30 minutes.
Add the diced pumpkin and potato and simmer an additional 30 minutes or until the beans are almost tender.
Heat the oil for the sofrito, add the salt pork and ham, and cook until browned.
Add the oregano, stir, and continue to cook for 30 seconds.
Add the onion, garlic, and cilantro; reduce the heat to low and cook, stirring frequently, until the onion is soft.
Mash some of the pumpkin and potato against the side of the pan. Add the sofrito mixture, the tomato, and the jalapeño. Simmer for 30 more minutes or until the liquid thickens.
Add the vinegar and season with salt and pepper.
Notes:
The procedure uses an important element of Latin and Caribbean cooking sofrito.The term is derived from the Spanish word sofreir, meaning “to fry lightly.” Sofrito is an essential flavor element and can be prepared in large amounts and stored in the refrigerator until needed.
Ingredients:
1 cup Pink beans, dried
1 quart Water, cold
1 cup Pumpkin,West Indian pumpkin (calabaza) or domestic, peeled, 1/2 inch (1.2 cm) dice
1 cup Russett potato, peeled, 1/2 inch (1.2 cm) dice
For the Sofrito:
1 tablespoon Vegetable oil
2 tablespoons Salt pork, 1/4 inch (.6 cm) dice
1/3 cup Ham, 1/4 inch (.6 cm) dice
Pinch Oregano (dried)
1 cup Onion, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
2 Cilantro sprigs, chopped
1 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1/2 Scotch bonnet or Jalapeño pepper, seeded, minced
2 teaspoons Cider vinegar
to taste Salt and black pepper
Method:
Rinse the beans under cold running water. Place them in a container, cover with cold water, and soak overnight. Drain and discard any beans that did not swell.
Place the beans in a large saucepot and cover with the cold water. Bring to a boil andturn the heat down to a simmer. Simmer for 30 minutes.
Add the diced pumpkin and potato and simmer an additional 30 minutes or until the beans are almost tender.
Heat the oil for the sofrito, add the salt pork and ham, and cook until browned.
Add the oregano, stir, and continue to cook for 30 seconds.
Add the onion, garlic, and cilantro; reduce the heat to low and cook, stirring frequently, until the onion is soft.
Mash some of the pumpkin and potato against the side of the pan. Add the sofrito mixture, the tomato, and the jalapeño. Simmer for 30 more minutes or until the liquid thickens.
Add the vinegar and season with salt and pepper.
Notes:
The procedure uses an important element of Latin and Caribbean cooking sofrito.The term is derived from the Spanish word sofreir, meaning “to fry lightly.” Sofrito is an essential flavor element and can be prepared in large amounts and stored in the refrigerator until needed.
Chicken with Tamarind Ginger Sauce
How to make Chicken with Tamarind Ginger Sauce Recipe
4 SERVINGS
Ingredients:
4 each Chicken breasts, boneless, skinless
2 tablespoons Lemon juice
1 tablespoon Lime juice
2 tablespoons Vegetable oil
As needed All-purpose flour, for dusting
2 Garlic cloves, minced
2 cups Onions, 1/4 inch (.6 cm) dice
2 teaspoons Ginger, grated
2 tablespoons Tamarind paste
1/2 cup Chicken stock
3/4 cup Red bell pepper, finely julienned
3/4 cup Yellow bell pepper, finely julienned
1 tablespoon Olive oil
As needed Salt and black pepper
Method:
Rub the chicken breasts with lemon and lime juices; let marinate for at least 15 minutes.
Heat the vegetable oil over medium heat.
Season and dust the chicken breasts with flour, shake off excess flour and sauté until lightly browned, 2 to 3 minutes per side.
Remove browned chicken and pour off excess oil.
Reduce the heat to low, add the garlic and onions, and cook until onions are lightly colored, 3 to 5 minutes.
Add the ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer. Cover the pan and reduce the heat. Simmer until the chicken is cooked.
In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.
Serve the chicken breast coated with the sauce and topped with the pepper julienne.
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| Chicken with Tamarind Ginger Sauce |
Floribbean Slaw
How to make Floribbean Slaw Recipe
4 SERVINGS
Ingredients:
2/3 cup Green cabbage, julienned
1/2 cup Red bell pepper, julienned
1/2 cup Green bell pepper, julienned
3/4 cup Carrots, julienned
3/4 cup Yellow squash, julienned (do not use center)
1/4 cup Mayonnaise
1/4 cup Sour cream
1/2 cup Cilantro, chopped
To taste Salt and black pepper
Method:
Combine all ingredients and mix thoroughly. Let flavors combine for at least 1 hour.
Taste and adjust seasoning; serve cold.
4 SERVINGS
Ingredients:
2/3 cup Green cabbage, julienned
1/2 cup Red bell pepper, julienned
1/2 cup Green bell pepper, julienned
3/4 cup Carrots, julienned
3/4 cup Yellow squash, julienned (do not use center)
1/4 cup Mayonnaise
1/4 cup Sour cream
1/2 cup Cilantro, chopped
To taste Salt and black pepper
Method:
Combine all ingredients and mix thoroughly. Let flavors combine for at least 1 hour.
Taste and adjust seasoning; serve cold.
Ceviche of Gulf Shrimp
How to make Ceviche of Gulf Shrimp Recipe
4 SERVINGS
Ingredients:
1/2 cup Red bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Yellow bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
12 ounces Shrimp (16–20 count)
1/4 cup Lime juice
2 tablespoons Lemon juice
1 tablespoon Orange juice
2 tablespoons Olive oil
1/4 cup Cilantro, chopped
Pinch Ground coriander
To taste Salt and white pepper
Method:
Roast the peppers over an open flame and turn as needed to char surface of each pepper. Remove from the fire and wrap each pepper in plastic; steam for 10 minutes.
Remove the charred skin, stem, seeds, and dice. (Do not wash or you lose the roasted flavor.)
Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.
Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimp in the marinade. Marinate for approximately 2 hours.The shrimp will turn pinkish and become firm.
Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigerator until needed.
4 SERVINGS
Ingredients:
1/2 cup Red bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Yellow bell pepper, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
12 ounces Shrimp (16–20 count)
1/4 cup Lime juice
2 tablespoons Lemon juice
1 tablespoon Orange juice
2 tablespoons Olive oil
1/4 cup Cilantro, chopped
Pinch Ground coriander
To taste Salt and white pepper
Method:
Roast the peppers over an open flame and turn as needed to char surface of each pepper. Remove from the fire and wrap each pepper in plastic; steam for 10 minutes.
Remove the charred skin, stem, seeds, and dice. (Do not wash or you lose the roasted flavor.)
Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.
Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimp in the marinade. Marinate for approximately 2 hours.The shrimp will turn pinkish and become firm.
Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigerator until needed.
Black Bean Soup
How to make Black Bean Soup Recipe
Ingredients:
2 cups Black beans
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 1/2 cups Onions, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1 teaspoon Ground cumin
1 teaspoon Oregano (dried)
2 quarts Chicken stock
1 Ham hock
2 tablespoons Sherry wine
To taste Salt and white pepper
For the Garnish:
1 cup Onion, 1/4 inch (.6 cm) dice
1 tablespoon Olive oil
2 tablespoons Sherry vinegar
2 cups Boiled rice
1 tablespoon Sour cream
2 tablespoons Green onions, sliced
Method:
Pick over the beans and soak overnight in cold water to cover. Drain.
Render the bacon over medium heat, add the onions and garlic, and cook 3 minutes or until soft.
Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat, and simmer for approximately 1 to 11/2 hours or until beans are tender.
Remove ham hock; cool, remove the meat, dice, and reserve.
Puree the soup and bring back to a simmer.
Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check the consistency of the soup; adjust with more chicken stock if too thick.
For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.
Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.
Ingredients:
2 cups Black beans
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 1/2 cups Onions, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1 teaspoon Ground cumin
1 teaspoon Oregano (dried)
2 quarts Chicken stock
1 Ham hock
2 tablespoons Sherry wine
To taste Salt and white pepper
For the Garnish:
1 cup Onion, 1/4 inch (.6 cm) dice
1 tablespoon Olive oil
2 tablespoons Sherry vinegar
2 cups Boiled rice
1 tablespoon Sour cream
2 tablespoons Green onions, sliced
Method:
Pick over the beans and soak overnight in cold water to cover. Drain.
Render the bacon over medium heat, add the onions and garlic, and cook 3 minutes or until soft.
Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat, and simmer for approximately 1 to 11/2 hours or until beans are tender.
Remove ham hock; cool, remove the meat, dice, and reserve.
Puree the soup and bring back to a simmer.
Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check the consistency of the soup; adjust with more chicken stock if too thick.
For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.
Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.
Rutabagas with Bacon and Thyme
How to make Rutabagas with Bacon and Thyme Recipe
4 SERVINGS
Ingredients:
4 cups Rutabaga, peeled, 1-inch (2.5 cm) cubes
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 teaspoon Thyme, chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Butter
Method:
Par boil the rutabaga in salted water; drain.
Over medium heat, render the bacon until crisp.
Add the rutabaga, garlic, thyme, salt, and pepper. Cook over low heat until tender, approximately 10 minutes.
Season to taste and toss in butter.
4 SERVINGS
Ingredients:
4 cups Rutabaga, peeled, 1-inch (2.5 cm) cubes
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 teaspoon Thyme, chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Butter
Method:
Par boil the rutabaga in salted water; drain.
Over medium heat, render the bacon until crisp.
Add the rutabaga, garlic, thyme, salt, and pepper. Cook over low heat until tender, approximately 10 minutes.
Season to taste and toss in butter.
Frogmore Stew
How to make Frogmore Stew Recipe
4 SERVINGS
Ingredients:
1 Vidalia onion, peeled, halved
2 Garlic cloves, minced
1 tablespoon Old Bay seasoning
1 quart Clam juice
2 cups Water
1 teaspoon Salt
2 Ears of corn, shucked, cut into 3-inch (7.6 cm) pieces
1 pound New potatoes, scrubbed, cut in half
12 ounces Kielbasa or andouille sausage, cut into 1-inch (2.5 cm) pieces
12 ounces Crawfish
12 ounces Shrimp, unpeeled (20–24 count)
1/4 cup Green onions, thinly sliced
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
Method:
Combine the onion, garlic, Old Bay seasoning, clam juice, water, and salt; bring to a boil.
Add the corn and cook until tender.
Lower to a simmer and add the potatoes and sausage; cook until tender.
Add the crawfish and shrimp. Cook until shrimp and crawfish are just done, about 4 minutes.
Divide the shellfish, corn, sausage, and potatoes evenly into the bowls. Ladle broth evenly over mixture.
Garnish with sliced green onions and tomato.
4 SERVINGS
Ingredients:
1 Vidalia onion, peeled, halved
2 Garlic cloves, minced
1 tablespoon Old Bay seasoning
1 quart Clam juice
2 cups Water
1 teaspoon Salt
2 Ears of corn, shucked, cut into 3-inch (7.6 cm) pieces
1 pound New potatoes, scrubbed, cut in half
12 ounces Kielbasa or andouille sausage, cut into 1-inch (2.5 cm) pieces
12 ounces Crawfish
12 ounces Shrimp, unpeeled (20–24 count)
1/4 cup Green onions, thinly sliced
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
Method:
Combine the onion, garlic, Old Bay seasoning, clam juice, water, and salt; bring to a boil.
Add the corn and cook until tender.
Lower to a simmer and add the potatoes and sausage; cook until tender.
Add the crawfish and shrimp. Cook until shrimp and crawfish are just done, about 4 minutes.
Divide the shellfish, corn, sausage, and potatoes evenly into the bowls. Ladle broth evenly over mixture.
Garnish with sliced green onions and tomato.
Smothered Pork Chops
How to make Smothered Pork Chops Recipe
4 SERVINGS
Ingredients:
4 each Pork chops, 3/4 inch (1.9 cm) thick
1/2 cup All-purpose flour
4 tablespoons Bacon fat or vegetable oil
2 cups Leeks, white and light green parts only, halved lengthwise, cleaned, thinly sliced
6 Garlic cloves, slivered
3/4 cup Chicken stock
3/4 cup White wine
To taste Salt and black pepper
Method:
Dredge the pork chops in the flour, shaking off excess.
Heat the bacon fat over medium heat. Add the pork and cook until golden brown on both sides.
Remove pork chops and add leeks and garlic. Cook for 10 minutes, stirring occasionally, until they just begin to brown.
Add chops back to leek mixture. Add stock and wine. Stir and smother the chops with leek mixture.
Reduce heat to a simmer and cover. Cook until chops are very tender, 30 to 45 minutes.
Season with salt and pepper.
4 SERVINGS
Ingredients:
4 each Pork chops, 3/4 inch (1.9 cm) thick
1/2 cup All-purpose flour
4 tablespoons Bacon fat or vegetable oil
2 cups Leeks, white and light green parts only, halved lengthwise, cleaned, thinly sliced
6 Garlic cloves, slivered
3/4 cup Chicken stock
3/4 cup White wine
To taste Salt and black pepper
Method:
Dredge the pork chops in the flour, shaking off excess.
Heat the bacon fat over medium heat. Add the pork and cook until golden brown on both sides.
Remove pork chops and add leeks and garlic. Cook for 10 minutes, stirring occasionally, until they just begin to brown.
Add chops back to leek mixture. Add stock and wine. Stir and smother the chops with leek mixture.
Reduce heat to a simmer and cover. Cook until chops are very tender, 30 to 45 minutes.
Season with salt and pepper.
Cauliflower with Curry
How to make Cauliflower with Curry Recipe
4 SERVINGS
Ingredients:
4 cups Cauliflower, cut into 1-inch (2.5 cm) pieces
1/4 cup Olive oil
2 Garlic cloves, peeled
2 tablespoons Parsley, chopped
To taste Salt
1 tablespoon Curry powder
2 tablespoons Sherry vinegar
1/4 cup Chicken stock or vegetable stock
Method:
Steam or parboil the cauliflower until just tender.
Heat the oil over medium heat with the garlic until the garlic has turned light brown. Remove from heat. Keep the oil; mash the garlic with half the parsley and few pinches of salt.
Return pan to low heat and add the curry powder; cook 1 minute. Add the vinegar, stock, and garlic-parsley mixture.
Toss cauliflower in the curry mixture and serve.
4 SERVINGS
Ingredients:
4 cups Cauliflower, cut into 1-inch (2.5 cm) pieces
1/4 cup Olive oil
2 Garlic cloves, peeled
2 tablespoons Parsley, chopped
To taste Salt
1 tablespoon Curry powder
2 tablespoons Sherry vinegar
1/4 cup Chicken stock or vegetable stock
Method:
Steam or parboil the cauliflower until just tender.
Heat the oil over medium heat with the garlic until the garlic has turned light brown. Remove from heat. Keep the oil; mash the garlic with half the parsley and few pinches of salt.
Return pan to low heat and add the curry powder; cook 1 minute. Add the vinegar, stock, and garlic-parsley mixture.
Toss cauliflower in the curry mixture and serve.
Peach Cobbler
How to make Peach Cobbler Recipe
4 SERVINGS
For the Pastry:
1 1/2 cups All-purpose flour
3/4 teaspoon Kosher salt
1/2 teaspoon Granulated sugar
1/2 cup Unsalted butter, in 1/2-inch (1.2 cm) pieces, cold
1/4 cup Water, very cold
For the Filling:
4 cups Peaches, firm but ripe, peeled, in 1/2-inch (1.2 cm)-thick slices
1/4 cup Granulated sugar
1 tablespoon All-purpose flour
1/8 teaspoon Salt
1/4 teaspoon Nutmeg, freshly grated
2 tablespoons Butter
As needed Granulated sugar to sprinkle top
Method:
Combine the flour, salt, and sugar. Cut in butter until it resembles coarse meal. Add the cold water and knead the dough about 15 times.
Shape into a flat disk, wrap, and let rest, at least 1 hour.
Preheat the oven to 425°F (220°C).
Roll out half the dough 1/8 inch (.3 cm) thick. Line 1 quart (32 ounces, 1 l), 2-inch (5 cm)-deep baking dish. Trim the edges as needed, leaving 1/2 inch (1.2 cm) of pastry hanging over rim. Cut any trimmings of pastry into 1-inch (2.5 cm) pieces and reserve.
Mix the sugar, flour, salt, and nutmeg and toss with peaches.
Fill the pastry-lined dish with peaches. Dot 1 tablespoon butter over peaches.
Roll out the second half of the dough 1/8 inch (.3 cm) thick large enough to cover the top of the cobbler. Moisten the rim of the dough in the baking dish with water, and lay the top dough over. Gently press the edges together to seal, then fold the edge over inside the rim.
Cut a few 1-inch (2.5 cm) slits in top dough to allow steam to escape. Sprinkle top with sugar and dot with remaining butter.
Bake 20 minutes, then reduce heat to 375°F (190°C) and cook 30 minutes longer, until the crust is deep golden brown and the filling begins to bubble through the slits.
Cool on a rack until warm; may be served with whipped cream or ice cream.
4 SERVINGS
For the Pastry:
1 1/2 cups All-purpose flour
3/4 teaspoon Kosher salt
1/2 teaspoon Granulated sugar
1/2 cup Unsalted butter, in 1/2-inch (1.2 cm) pieces, cold
1/4 cup Water, very cold
For the Filling:
4 cups Peaches, firm but ripe, peeled, in 1/2-inch (1.2 cm)-thick slices
1/4 cup Granulated sugar
1 tablespoon All-purpose flour
1/8 teaspoon Salt
1/4 teaspoon Nutmeg, freshly grated
2 tablespoons Butter
As needed Granulated sugar to sprinkle top
Method:
Combine the flour, salt, and sugar. Cut in butter until it resembles coarse meal. Add the cold water and knead the dough about 15 times.
Shape into a flat disk, wrap, and let rest, at least 1 hour.
Preheat the oven to 425°F (220°C).
Roll out half the dough 1/8 inch (.3 cm) thick. Line 1 quart (32 ounces, 1 l), 2-inch (5 cm)-deep baking dish. Trim the edges as needed, leaving 1/2 inch (1.2 cm) of pastry hanging over rim. Cut any trimmings of pastry into 1-inch (2.5 cm) pieces and reserve.
Mix the sugar, flour, salt, and nutmeg and toss with peaches.
Fill the pastry-lined dish with peaches. Dot 1 tablespoon butter over peaches.
Roll out the second half of the dough 1/8 inch (.3 cm) thick large enough to cover the top of the cobbler. Moisten the rim of the dough in the baking dish with water, and lay the top dough over. Gently press the edges together to seal, then fold the edge over inside the rim.
Cut a few 1-inch (2.5 cm) slits in top dough to allow steam to escape. Sprinkle top with sugar and dot with remaining butter.
Bake 20 minutes, then reduce heat to 375°F (190°C) and cook 30 minutes longer, until the crust is deep golden brown and the filling begins to bubble through the slits.
Cool on a rack until warm; may be served with whipped cream or ice cream.
Pan Roasted Butternut Squash and Turnips
How to make Pan Roasted Butternut Squash and Turnips Recipe - When roasting vegetables, it is important to give the vegetables lots of room so that they will color nicely and not just steam on top of each other.
4 SERVINGS
Ingredients:
2 cups Butternut squash, peeled and seeded,
1 inch (2.5 cm) dice
2 cups Turnips, peeled, 1 inch (2.5 cm) dice
1 tablespoon plus Honey
1 teaspoon
2 tablespoons Vegetable oil
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 teaspoon Thyme, chopped
1/3 cup Pumpkin seeds, toasted
1 tablespoon Chives, finely chopped
Method:
Preheat the oven to 425°F (220°C).
Toss the squash and turnips in the honey, oil, seasonings, and thyme. Place on a parchment-lined sheet pan with a sprinkle of water.
Roast, covered loosely for 30 minutes; gently turn the vegetables and cook 20 minutes uncovered or until vegetables are tender.
Toss with the toasted pumpkin seeds and chives.
4 SERVINGS
Ingredients:
2 cups Butternut squash, peeled and seeded,
1 inch (2.5 cm) dice
2 cups Turnips, peeled, 1 inch (2.5 cm) dice
1 tablespoon plus Honey
1 teaspoon
2 tablespoons Vegetable oil
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 teaspoon Thyme, chopped
1/3 cup Pumpkin seeds, toasted
1 tablespoon Chives, finely chopped
Method:
Preheat the oven to 425°F (220°C).
Toss the squash and turnips in the honey, oil, seasonings, and thyme. Place on a parchment-lined sheet pan with a sprinkle of water.
Roast, covered loosely for 30 minutes; gently turn the vegetables and cook 20 minutes uncovered or until vegetables are tender.
Toss with the toasted pumpkin seeds and chives.
Restaurant Southern Fried Chicken with Cream Gravy
How to make Restaurant Southern Fried Chicken with Cream Gravy Recipe - For a true Southern pan-fried chicken, combine 1 pound (453 g) lard, 1/2 cup (4 ounces, 115 ml) butter, and 1/2 cup (4 ounces, 113 g) diced country-style ham over low heat and simmer for 30 minutes, skimming as needed, until the butter is clarified. Strain and use for frying chicken.
4 SERVINGS
Ingredients:
1 Chicken, cut into 8 pieces, brined
1 quart Buttermilk
1 cup All-purpose flour
2 tablespoons Cornstarch
To taste Salt and black pepper
As needed Vegetable oil, for frying
For the Cream Gravy:
2 tablespoons Vegetable oil
1/4 cup All-purpose flour
2 cups Milk
To taste Salt and black pepper
Method:
Drain the chicken and soak in buttermilk for 1 hour at room temperature or 4 hours under refrigeration.
Combine the flour, cornstarch, salt, and pepper.
Remove the chicken from the buttermilk and drain. Dredge in the flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.
Heat oil to 335°F (168°C).
Add chicken pieces, skin side down; do not overcrowd the pan fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and
cooked.
Drain on rack and paper towels.
If shallow frying in a skillet, drain off all the oil from the skillet except 2 tablespoons (1 ounce, 28 ml).
Make a roux with the oil and flour and cook the roux to a light tan.
Add the milk and cook 5 minutes. Add the seasoning and cook until thick and smooth. Taste and adjust the seasoning.
4 SERVINGS
Ingredients:
1 Chicken, cut into 8 pieces, brined
1 quart Buttermilk
1 cup All-purpose flour
2 tablespoons Cornstarch
To taste Salt and black pepper
As needed Vegetable oil, for frying
For the Cream Gravy:
2 tablespoons Vegetable oil
1/4 cup All-purpose flour
2 cups Milk
To taste Salt and black pepper
Method:
Drain the chicken and soak in buttermilk for 1 hour at room temperature or 4 hours under refrigeration.
Combine the flour, cornstarch, salt, and pepper.
Remove the chicken from the buttermilk and drain. Dredge in the flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.
Heat oil to 335°F (168°C).
Add chicken pieces, skin side down; do not overcrowd the pan fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and
cooked.
Drain on rack and paper towels.
If shallow frying in a skillet, drain off all the oil from the skillet except 2 tablespoons (1 ounce, 28 ml).
Make a roux with the oil and flour and cook the roux to a light tan.
Add the milk and cook 5 minutes. Add the seasoning and cook until thick and smooth. Taste and adjust the seasoning.
Roasted Red Pepper Sauce
How to make Roasted Red Pepper Sauce Recipe
4 SERVINGS
Ingredients:
20 ounces Red bell pepper, 3-4 whole
2 tablespoons Olive oil
1 Garlic clove
2 Shallots, chopped
3 tablespoons Dry red wine
1/4 cup Chicken stock or vegetable stock
1/2 teaspoon Oregano, chopped
1/2 teaspoon Balsamic vinegar
1 teaspoon Granulated sugar
As needed Salt and pepper
Method:
Roast the peppers over an open flame and turn as needed to char the surface of each pepper. Remove from the fire and wrap each pepper in plastic wrap for 10 minutes.
Remove the charred skin, stem, seeds, and then dice. (Do not wash or you will lose the roasted flavor.)
Heat the oil over medium heat, add the garlic and shallots, and cook 2 minutes.
Add the red pepper and cook 2 minutes more.
Add the wine, stock, oregano, vinegar, and sugar; cook 1 minute.
Remove from the heat and puree with peppers until smooth. Strain through a fine strainer (optional).
Adjust seasonings if necessary.
4 SERVINGS
Ingredients:
20 ounces Red bell pepper, 3-4 whole
2 tablespoons Olive oil
1 Garlic clove
2 Shallots, chopped
3 tablespoons Dry red wine
1/4 cup Chicken stock or vegetable stock
1/2 teaspoon Oregano, chopped
1/2 teaspoon Balsamic vinegar
1 teaspoon Granulated sugar
As needed Salt and pepper
Method:
Roast the peppers over an open flame and turn as needed to char the surface of each pepper. Remove from the fire and wrap each pepper in plastic wrap for 10 minutes.
Remove the charred skin, stem, seeds, and then dice. (Do not wash or you will lose the roasted flavor.)
Heat the oil over medium heat, add the garlic and shallots, and cook 2 minutes.
Add the red pepper and cook 2 minutes more.
Add the wine, stock, oregano, vinegar, and sugar; cook 1 minute.
Remove from the heat and puree with peppers until smooth. Strain through a fine strainer (optional).
Adjust seasonings if necessary.
Fried Green Tomatoes with Blue Cheese
How to make Fried Green Tomatoes with Blue Cheese Recipe
4 SERVINGS
Ingredients:
8 slices Green tomatoes or firm red tomatoes
1/2 cup Buttermilk
1 Egg, beaten
1/2 tablespoon Tabasco
1/2 cup All-purpose flour
1 cup Yellow cornmeal, medium-grind
1/2 teaspoon Salt
1/8 teaspoon Black pepper
As needed Peanut oil, for pan-frying
1/4 cup Blue cheese
As desired Roasted Red Pepper Sauce
Method:
Core the top of each tomato and cut into 1/4-inch (.6 cm)-thick slices.
Combine the buttermilk, egg, and Tabasco.
Place the tomato slices in the mixture and marinate for 30 minutes, turning occasionally.
Combine the flour, cornmeal, salt, and pepper.
Drain the tomato slices and dredge in the breading mixture.
Place the slices on a baking sheet and refrigerate for 30 minutes to allow the breading to dry.
Heat the oil to 350°F (175°C).
Pan-fry for 45 seconds to 1 minute on each side or until they are golden brown. Do not overcrowd the pan or the temperature of the fat will drop and you will end up with greasy tomatoes.
Drain on paper towels.
To serve, place 2 tomato slices on each warm plate. Spoon on Roasted Red Pepper Sauce and sprinkle with blue cheese.
4 SERVINGS
Ingredients:
8 slices Green tomatoes or firm red tomatoes
1/2 cup Buttermilk
1 Egg, beaten
1/2 tablespoon Tabasco
1/2 cup All-purpose flour
1 cup Yellow cornmeal, medium-grind
1/2 teaspoon Salt
1/8 teaspoon Black pepper
As needed Peanut oil, for pan-frying
1/4 cup Blue cheese
As desired Roasted Red Pepper Sauce
Method:
Core the top of each tomato and cut into 1/4-inch (.6 cm)-thick slices.
Combine the buttermilk, egg, and Tabasco.
Place the tomato slices in the mixture and marinate for 30 minutes, turning occasionally.
Combine the flour, cornmeal, salt, and pepper.
Drain the tomato slices and dredge in the breading mixture.
Place the slices on a baking sheet and refrigerate for 30 minutes to allow the breading to dry.
Heat the oil to 350°F (175°C).
Pan-fry for 45 seconds to 1 minute on each side or until they are golden brown. Do not overcrowd the pan or the temperature of the fat will drop and you will end up with greasy tomatoes.
Drain on paper towels.
To serve, place 2 tomato slices on each warm plate. Spoon on Roasted Red Pepper Sauce and sprinkle with blue cheese.
Watermelon and Watercress Salad with Shallot Citrus Dressing
How to make Watermelon and Watercress Salad with Shallot Citrus Dressing Recipe
4 SERVINGS
For the Dressing:
1 1/2 tablespoons Shallots, minced
1 teaspoon Dijon mustard
1/2 teaspoon Honey
2 tablespoons Apple cider vinegar
1 tablespoon Orange juice
1 tablespoon Lime juice
1/4 cup Extra-virgin olive oil
1/4 cup Vegetable oil
To taste Salt and black pepper
For the Salad:
1 1/2 tablespoons White sesame seeds
1/4 teaspoon Roasted sesame oil
2 cups Watermelon, seeded, 1-inch (2.5 cm) pieces
3 cups Watercress leaves, washed, dried
1/4 cup Flat-leaf parsley
1/2 cup Green onions, white and green parts, sliced
1/4 cup Chervil tops, fresh (fresh oregano may be substituted)
Method:
Combine all the dressing ingredients except the oils and salt and pepper in a blender. Blend until smooth and add the oils slowly to make an emulsion. Correct seasoning.
Toast the sesame seeds in sesame oil until lightly toasted, and let cool.
Combine half of the seeds with the watercress, parsley, green onions, and chervil. Toss with half of the dressing.
Toss the watermelon with the remaining dressing.
Divide the greens among cold plates and top with watermelon.
Sprinkle with remaining sesame seeds.
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| Watermelon and Watercress Salad with Shallot Citrus Dressing |
Banana Pudding
How to make Banana Pudding Recipe
For the custard:
1 cup Milk
1 cup Heavy cream
1/2 Vanilla bean
6 Egg yolks
1/3cup Granulated sugar
2 tablespoons All-purpose flour
pinch Salt
1 teaspoon Vanilla extract
For the Meringue:
6 Egg whites, at room temperature
1/4 teaspoon Vanilla extract
1/2cup Granulated sugar
For the Filling:
2 cups Angel food cake, 1-inch (2.5 cm) cubes, lightly toasted, or vanilla wafers
2 Bananas, 1/2-inch (1.2 cm)-thick slices
Method:
In a nonreactive pan, combine the milk, 1/2 cup (4 ounces, 115 ml) cream, and the vanilla bean. Heat to just below a simmer, cover, and remove from heat; let set for 15 minutes to develop the vanilla flavor. Remove vanilla bean, wipe off, and retain for another use.
Whisk together the egg yolks, sugar, flour, and salt until smooth.
Whisk the warm milk into the egg yolk mixture, return to the heat, and cook until the custard thickens and begins to bubble. Cook for 1 minute after the custard comes to a boil. (It should be thick at this point.)
Strain through a fine-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.
Preheat the oven to 400°F (205°C).
Beat the egg whites until they begin to froth and add the vanilla. Continue beating until they make soft peaks. Gradually add the sugar a tablespoon at a time, and beat until egg whites are moist and very glossy.
Spoon a thin layer of custard onto the bottom of a 4-cup (32 ounces, 946 ml) ovenproof baking container. Top with layer of cake cubes and sliced bananas. Spoon more custard over and continue layering, ending with custard on top.
Top with meringue, making sure there is a good seal at the edges of the baking pan.
Bake for 5 minutes, until golden brown. Serve warm or at room temperature.
For the custard:
1 cup Milk
1 cup Heavy cream
1/2 Vanilla bean
6 Egg yolks
1/3cup Granulated sugar
2 tablespoons All-purpose flour
pinch Salt
1 teaspoon Vanilla extract
For the Meringue:
6 Egg whites, at room temperature
1/4 teaspoon Vanilla extract
1/2cup Granulated sugar
For the Filling:
2 cups Angel food cake, 1-inch (2.5 cm) cubes, lightly toasted, or vanilla wafers
2 Bananas, 1/2-inch (1.2 cm)-thick slices
Method:
In a nonreactive pan, combine the milk, 1/2 cup (4 ounces, 115 ml) cream, and the vanilla bean. Heat to just below a simmer, cover, and remove from heat; let set for 15 minutes to develop the vanilla flavor. Remove vanilla bean, wipe off, and retain for another use.
Whisk together the egg yolks, sugar, flour, and salt until smooth.
Whisk the warm milk into the egg yolk mixture, return to the heat, and cook until the custard thickens and begins to bubble. Cook for 1 minute after the custard comes to a boil. (It should be thick at this point.)
Strain through a fine-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.
Preheat the oven to 400°F (205°C).
Beat the egg whites until they begin to froth and add the vanilla. Continue beating until they make soft peaks. Gradually add the sugar a tablespoon at a time, and beat until egg whites are moist and very glossy.
Spoon a thin layer of custard onto the bottom of a 4-cup (32 ounces, 946 ml) ovenproof baking container. Top with layer of cake cubes and sliced bananas. Spoon more custard over and continue layering, ending with custard on top.
Top with meringue, making sure there is a good seal at the edges of the baking pan.
Bake for 5 minutes, until golden brown. Serve warm or at room temperature.
Potato Salad
How to make Potato Salad Recipe
4-6 SERVINGS
Ingredients:
3 cups All-purpose potatoes, cooked, in 1-inch (2.5 cm) cubes
2 Eggs, hard-cooked
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/4 cup Green onions, chopped
1/3 cup Bread-and-butter pickles, chopped
1/2 cup Red onion, 1/4 inch (.6 cm) dice
1/2 cup Red bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
to taste Salt
to taste Pepper
Method:
Boil the potatoes in their skins until tender, then peel and cube.
Separate the yolks from the whites of the eggs. Mash yolks and chop whites.
Combine the potatoes, chopped egg white, celery, green onions, pickles, red onion, and bell pepper
Combine the egg yolks, mayonnaise,Worcestershire sauce, and mustard; mix well.
Combine dressing with potatoes and stir gently to coat.
Correct seasoning with salt and pepper. Chill.
4-6 SERVINGS
Ingredients:
3 cups All-purpose potatoes, cooked, in 1-inch (2.5 cm) cubes
2 Eggs, hard-cooked
1/2 cup Celery, 1/4 inch (.6 cm) dice
1/4 cup Green onions, chopped
1/3 cup Bread-and-butter pickles, chopped
1/2 cup Red onion, 1/4 inch (.6 cm) dice
1/2 cup Red bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
to taste Salt
to taste Pepper
Method:
Boil the potatoes in their skins until tender, then peel and cube.
Separate the yolks from the whites of the eggs. Mash yolks and chop whites.
Combine the potatoes, chopped egg white, celery, green onions, pickles, red onion, and bell pepper
Combine the egg yolks, mayonnaise,Worcestershire sauce, and mustard; mix well.
Combine dressing with potatoes and stir gently to coat.
Correct seasoning with salt and pepper. Chill.