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Archives For May 2008

Shrimp Scampi

May 6, 2008 — Leave a comment

Mark gave me this recipe & I thought it was pretty unique what what was written in the e-mail describing how his friend got ahold of this one:
“Guys, I received this recipe from an ex FBI agent who is recently dying who worked with my Father-in-Law. I’ve been using this recipe for many years now at xMas time (and in an Italian family, that is major!). It is that good. Use good quality, fresh ingredients and you won’t be disappointed. Enjoy. ”

Ingredients:

¾ LB. Shrimp
6 TBLS Butter
1 TBLS Minced Green Onions
1 TBLS Olive Oil
4 – 5 cloves of garlic pressed
2 tsp Lemon Juice
¼ tsp salt
2 TBLS Minced Parsley
¼ tsp Grated Lemon Peel

Method:

Combine Butter, Green Onions, Olive Oil, Garlic, Lemon Juice, salt and cook over medium heat until bubbly. Add Shrimp and cook until desired doneness (don’t overcook). Add Parsley and toss lemon Peel, immediately remove from heat.
Makes 4 servings.

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Mama Bianco’s Spaghetti Sauce

May 6, 2008 — Leave a comment

Ingredients:

1lb   Ground Beef
½ lb Ground Veal
(6) Italian Sausages (hot or sweet)
½ lb Mushrooms of your choice
(1) Large Can Tomato Sauce
(1) Can Tomato Paste
(8) Cloves Garlic
(1) Onion, diced
(1) Bulb Fennel
(2) Bay Leaves
1 TBSP Oregano (fresh if you have it)
1 TBSP Basil   (fresh if you have it)
Salt and Pepper to taste
Method:
Brown beef, veal and sausages in sauce pan. Drain, set aside. Cut sausages into ½ in. pieces.  Sauté’ onions and mushrooms in a good olive oil until tender.  Add can of tomato sauce, tomato paste, garlic and meats to pot with enough water to make good sauce. Trim fennel bulb top and bottom and add whole to sauce. Add bay leaves and herbs to sauce. Simmer for up to 3 hours. Remove bay leaves and fennel before serving. Serve with any good pasta especially heavy ones like farfalla, linguine, and rotini.  Pass the parmesan and Romano cheeses

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Mexican Meatball Soup with Rice & Cilantro

May 6, 2008 — Leave a comment

This is one of my favorite soups. Holly Olson is credited with finding it. If you want a good sense of it’s aroma Adam Eshenroder’s fleece jacket is drenched in the smell, 2 Months & 4 washes later, I think it’s now a part of the jacket.

Ingredients:

2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin1/2 cup long-grain white rice
Method:

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.

Makes 6 to 8 (main-course) servings.

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Feijoada

May 6, 2008 — Leave a comment

This stew is best prepared over slow fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and a peeled and sliced orange. Other common side dishes are boiled or deep-fried cassava, deep-fried bananas, and pork rinds (torresmo). A pot of hot pepper sauce is often provided on the side

This recipe is courtesy Julie Beck.

Ingredients:

1 bag dried black beans
1-2 frozen chicken breasts, whole kielbasa, cut into pieces
1 large onion chopped
2-3 glarlic cloves, chopped
salt and pepper to taste

Method:

Rinse and sort beans.  Cover with 2 inches of water and let soak over night, if you have time.  Drain and rinse beans; put in crock pot and cover with water.  Add onions, peppers, garlic, meat and cover.  Cook all day on high, until beans are soft and meat falls apart.  Add water through the day if necessary.  Serve over rice with finely chopped tomatoes and onions in an oil vinegar dressing mixed with salt and pepper.

Heidi (Julie’s daughter) says that you do not have to use the crock pot,  she typically uses the stove at lower temperatures until the beans are soft.  You can also use other meats, like pig ears too.

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Hot Turkey Sandwiches With Sherry Gravy

May 6, 2008 — Leave a comment

Ingredients

8 1/4-inch-thick turkey breast scallops (each about 2 1/2 ounces)
3 tablespoons chopped fresh sage or 3 teaspoons dried
1/4 cup (1/2 stick) butter
3 large green onions, thinly sliced
2 tablespoons all-purpose flour
1 14 1/2-ounce can low salt chicken broth
1/3 cup cream Sherry
4 1/2-inch-thick diagonal slices sourdough bread (each about 5×3 1/2 inches), lightly toasted, buttered

method:

Sprinkle turkey with half the sage, salt, and pepper. Melt butter in heavy large skillet over medium-high heat. Add 4 turkey scallops and sauté until lightly browned and cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with remaining 4 scallops. Add green onions to skillet and sauté 1 minute. Sprinkle with flour; stir 1 minute. Gradually mix in broth and Sherry. Increase heat to high and boil until gravy thickens, whisking constantly, about 2 minutes. Add remaining half of sage. Reduce heat to low. Return turkey and any accumulated juices to gravy; simmer 1 minute to heat through. Season with salt and pepper.
Place 1 bread slice on each plate. Top each with 2 turkey scallops and gravy.

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Butterscotch Sauce

May 6, 2008 — Leave a comment

Most people don’t eat enough butterscotch.

Ingredients:

Makes 2 cups
1/2 cup heavy cream
1/4 cup milk
1 teaspoon cornstarch
1 cup light-brown sugar
2/3 cup light corn syrup
4 tablespoons unsalted butter

Method:
In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

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Super Simple Nutella Ice Cream

May 6, 2008 — Leave a comment

This recipe is courtesy Clotilde Dusoulier.

Ingredients:
– 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
– 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk (a.k.a. unsweetened condensed milk or lait concentré non sucré; I used reduced fat)
Method:

Makes about 750 ml (3/4 quart).

Pre-freeze the bowl of your ice cream maker according to the manufacturer’s instructions.

Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you’re using, this may take a few minutes; don’t get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)

Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.

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Mom’s Lasagna

May 6, 2008 — Leave a comment

1lb ground beef
40 oz. can crushed tomatoes
8 oz. can tomato sauce – seasoned
2 – envelopes spaghetti sauce mix (yes, spaghetti!)
2 cloves of fresh garlic, minced
8 oz. lasagna noodles
8 oz. mozzarella cheese
16 oz. Cottage Cheese – Cream style (large curd)
8 oz. grated Parmesan cheese

Brown meat.
Add next 4 ingredients, cover and simmer 40 minutes.
Salt & Pepper to taste.

Cook noodles
rinse in cold water.
place 1/2 of noodles in lasagna pan.
cover with 1/3 sauce and 1/2 mozzarella and 1/2 cottage cheese.
end with the sauce on top.

Finish with Parmesan cheese.

Bake at 350 degrees for 30 minutes.

Tip: Let set for an hour before serving, it will still be hot; if you do not let it set it will be rather runny as it is cut.

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Carrot Cake

May 6, 2008 — Leave a comment

This recipe is courtesy of Brandon Johnson’s mom via Idaho Falls.

Cake: mix the igredients below & put into a 9×11 pan

1 3/4 c. sugar

4 eggs

1 1/3 c. cooking oil (when doubled use 1 c. applesauce)

2 tsp. baking soda

2 c. flour

2 tsp. baking powder

2 tsp. cinnamon

4 c. finely grated carrots

3/4 c. nuts (optional — I opt out)

Frosting:

1 LB powdered sugar

8 oz. cream cheese

1/2 c. margarine

1 tsp. vanilla

Bake @ 350 for 40 minutes. Frost after it has cooled

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Southern Sweet Potatoes

May 6, 2008 — Leave a comment

When we lived in Florida we picked up this recipe; growing up in California I had no idea Florida was considered the south.

3 c. sweet potatoes
2 eggs beaten
1/2 c evaporated milk
1 tsp vanilla
1 c sugar
1/2 tsp salt
1/2 stick melted margarine
combine above & mix w/ electric mixer. spread into 13×9 pan

1 c brown sugar
1 c chopped pecans
1/2 c flour
1/2 c soft margarine
combine & layer on top

bake @ 350 for 5 min
bake @ 300 for 45 min

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