Chipotle Lime Aioli

Chipotle Lime Aioli

 1/2 c. real mayonnaise

1 T. garlic, minced

1 1/2 t. lime juice

1 1/2 T. adobo sauce

 

Blend well, then chill.  Use as a garnish for crab cakes, as a spread on a burger, or as a veggie dip.

Almost-Martha's Crab Cakes

Almost-Martha's Crab Cakes

 

Yes...THAT Martha.  My usual practice is to read cookbooks and food magazines for inspiration and ideas, then run off and make a derivative creation.  However, some years ago, when I was making crab cakes for the very first time, I decided it was best to follow Martha Stewart's recipe exactly.  I made zero alterations and thought they were perfect.  Oh wait...I DID change the lemon juice to lime juice.  There was that.

 

Recently, I attempted a lower-carb version by eliminating the bread and adding a second egg.  The taste was perfectly good, but it required some effort to keep the cakes nicely formed without the consistency of the bread.  Here is the lower-carb version if you have the patience for it, or the need for fewer carbs (if not, eliminate 1 egg and add 2 slices of diced bread):

 

12 oz. lump crabmeat

2 md. jalapenos, minced

1/4 c. onion, minced

3 T. fresh cilantro, minced

1 T. spicy brown mustard

1 T. Worcestershire

2 t. Old Bay seasoning

2 large eggs

2-3 T. real mayonnaise

1 T. lime juice

 

Place all ingredients in medium size bowl and mix with a fork, or better yet, your hands.

 

Form into cakes, then fry over medium-high heat, using your favorite oil and your best skillet.  Cakes should be nicely browned on both sides.

 

Serve with Chipotle Lime Aoili.

Tres Leches

They tell me that's Spanish for Three Milks, but I don't believe them.  I think it's Universal for DIVINE.

 

Tres Leches

 

In a large mixing bowl, combine:

2 1/4 c. flour

1 1/2 c sugar

3 1/2 t. baking powder

1/2 t. salt

1/2 c. butter, softened

1 1/4 c. whole milk

1 t. 100% vanilla

3 eggs

 

Pour into greased and floured 9x13 pan and bake at 350 degrees for 30-40 minutes.  Knife inserted in center should come out completely clean.  The cake will seem dry and spongy.  That's OK!

 

Cool cake for about 10 minutes, then use a fork to poke holes all over the top of the cake.

 

Now...for the 3 milks, combine:

2 c. heavy cream

1 1/4 c. whole milk

1 can sweetened condensed milk

 

Pour slowly and evenly over top of cake.  Let cake sit for a few minutes to absorb all the liquid.

 

Icing:

2 c. heavy cream

3-4 T. sugar

 

Whip until firm and somewhat shiny.  Spread over cooled cake.

 

Refrigerate.  Serve cold.  And by all means...SHARE it.  You will make many friends, I promise!

Pozole

This spicy Mexican stew inspired me to purchase a dutch oven...and there's no turning back. Overnight, it became my primary weapon in the kitchen.  Pozole is traditionally served with cabbage, avocados, radishes and other garnishes, but I kept it simple this time and served the dish all by its lonesome.  It was wonderful.

Pozole

 

2 1/2-3 lbs. pork butt, shoulder, or roast - cubed and coated in salt & pepper

 

In a dutch oven over med-high heat, brown pork cubes.

 

Add and sautee until caramelized:

1 med onion, sliced

2-3 t. garlic, minced

 

Add and simmer for a couple of minutes:

1 chipotle chili

2 T. adobo sauce

1 T. cumin

5-6 sprigs oregano

 

Stir in until contents are coated:

3 T. flour

 

Add:

2 c. beef broth

(1) 15 oz. can hominy

(1) 15 oz. can fire roasted tomatoes

 

Cover and bake at 300 degrees for 3-4 hours. 

 

Just before serving, stir in:

1/4 c. lime juice

1/4 c. brown sugar

1 t. salt

1 t. liquid smoke

 

Fill bowl with pozole.  Eat until bowl is empty. Repeat. 

But don't forget to save room for a cool and creamy serving of Tres Leches!

Creamy Cilantro Goat Cheese

Creamy Cilantro Goat Cheese

4 oz. goat cheese, softened

1/2 c. sour cream

2 t. fresh dill

2 T. fresh cilantro

2 T. lime juice

1/4 c. Splenda (or sugar)

2 T. heavy cream

 

Blend all ingredients in a mixing bowl, then cover and chill until ready to use.  This makes a great garnish or accompaniment for a variety of appetizers and soups!

Beet Soup

Beet Soup

3 XL beets

Wash. Remove leaves and root.  Slice in half, wrap in parchment paper and roast at 350 degrees for 2 hours.  Meanwhile...

Sautee in skillet:

3-4 T. coconut oil

1/4 c. butter

1 lg. leek, thinly sliced

1 lg. carrot, thinly sliced

1/4 lg. onion, sliced

Add to skillet and simmer until very tender:

(1) 15 oz. can mandarin oranges, with juice

1 T. lime juice

1 T. vinegar

2 heaping T. vegetable broth base

2 cubes chicken bouillon

Puree beets and sautéed veggies with broth in a food processor or blender. 

Gradually add:

1 1/2 c. water

Soup can be served warm or cold.  Take it up a notch by adding a generous dollop of Creamy Cilantro Goat Cheese.

Corn Pudding #1

Corn Pudding #1

I'm designating this as Corn Pudding #1 because A) it was pretty good,  B) a couple of my co-workers loved it, but C) I wasn't entirely satisfied, so I intend to try a couple more times til I get the result I was hoping for.  I hope to be posting a Corn Pudding #2 that I LOVE.  In the meantime...

Combine the following ingredients in a mixing bowl:

5 eggs
1/3 c. butter
5 T. sugar
3 T. whiskey
1/2 c. cream
4 T. cornstarch
(2) 15 oz. cans sweet white corn
(2) 14 oz. cans creamed corn
1 small jalepeno, minced
1/2 t. pepper
2 dashes nutmeg

Blend well.  Pour into buttered 2 qt. casserole dish and bake at 400 degrees for 1 hour, or until set in the middle.

Simple BBQ Sauce

Simple BBQ Sauce

1/2 c. ketchup

1 T. spicy mustard

3 T. Worcestershire

2-3 T. brown sugar

1 T. vinegar

 

In small saucepan, bring all ingredients to a boil for 1-3 minutes, stirring constantly.

 

Use as you would any BBQ sauce!

Fried Sweet Potato Medallions

Fried Sweet Potato Medallions

 

 

2 large sweet potatoes, sliced into 1" medallions

1/2 c. melted butter

 

Line 9x13 baking dish with foil.  Pour in 1/2 c. melted butter, then lay medallions on top.

 

Roast in oven at 350 degrees until tender...about 35 minutes.

 

Remove from oven.  Heat oil to 350 degrees in your favorite deep fryer.   

 

When ready, using a fryer basket, submerge medallions a couple at a time until crisp on the outside...approximately 3 minutes worked for me.

Southern Collard Greens

Southern Collard Greens

 

Pickled Onions:

1 c. apple cider vinegar

2 T. sugar

1 t. salt

1 t. pepper

1 med onion, sliced

 

Combine all ingredients in ziplock, seal, and let marinate for 3 hours to 2 days (refrigerate if marinating for longer than 3 hours).

 

In skillet, saute until soft:

4 T. bacon grease

6-7 c. chopped collard greens

 

Add to skillet:

1/2 c. pickled onions

1/2 c. onion marinade

 

Simmer for 10-15 minutes until collards are wilted and dark green.

 

Just before serving, top with 6 slices crumbled bacon.

Smoky Pork Steaks

Smoky Pork Steaks

 

2 XL pork steaks

 

Rub:

1 T. smoked salt

1 T. paprika

1 t. cayenne

 

Marinade:

1/2 c. Worcestershire sauce

1 c. Coffee stout

2 T. liquid smoke

1/4 c. dark molasses

 

Coat both sides of pork steaks with rub, then sear in skillet with hot oil until nicely browned on both sides.

 

Place seared pork steaks in baking dish with marinade (steaks should be buried in the marinade).  Cover and bake at 200 degrees for 2 hours. 

 

Baste with your favorite BBQ sauce (or mine!) for final 20 minutes.

 

Suggested accompaniments:  Southern Collard Greens and Fried Sweet Potato Medallions (recipes to follow...)

Granny's Butter Beans

Granny's Butter Beans

1 lb. dry XL Lima Beans

Clean and sort beans.  Place in large pot.  Fill with water to cover, plus about 2" more.  Bring to boil, cover, and soak for 1 hour.

In large stockpot, saute the following until soft and aromatic:

1/2 c. butter

2 carrots, thinly sliced

2 celery stalks, thinly sliced

1 med onion, diced

2 t. garlic, minced

1 t. black pepper

2 bay leaves

 

Process in food processor until very finely diced OR until pureed.  Either option works well. Return to stockpot.

Add:

8 c. stock (any combination of chicken and vegetable)

2 cubes bouillon OR 2 t. base

1 1/2 lbs. smoked ham hocks

1 1/2 lbs. bone-in country ham

Simmer for 1 - 1 1/2 hours.  Remove ham hocks.  (I save mine for a secondary use.)  Remove country ham, shred and return to broth.

 

Drain soaked beans and add to broth.  Simmer for an additional 2-4 hours, covered.  If you prefer a thicker broth, simmer uncovered for the last hour to allow broth to reduce.

Cornbread Everybody Likes

This, my friends, is the most moistest cornbread in the history of modern man.  The simple superlative allowed by English grammar simply does not sufficiently describe this deliciously-sweet cornbread.   Thanks to my friend, Maggie, for sharing this recipe.

 

Cornbread Everybody Likes

2 boxes Jiffy cornbread mix

5 eggs

16 oz. sour cream

1 c. oil

2 t. salt

8 oz. can creamed corn

 

Mix all ingredients until just blended.  Bake in a 9x13 pan at 350 degrees for about 30-40 minutes...until golden brown, sides pull away from the pan, and inserted toothpick comes out relatively clean.

 

This bread is excellent warm or cold...with or without butter.  But be warned: It Is Addictive!

Creole Shrimp N Grits

Creole Shrimp N Grits

In a 12" deep skillet, bring to a boil:
2 c. heavy cream
2 c. water
3 chicken bouillon cubes

Gradually add and whisk in:
1 c. instant grits

Cover and simmer for 10 minutes, whisking 3-4 times throughout.

Stir in:
1 1/2 c. shredded Dubliner cheese

Remove from heat and set aside.

Bake or fry until crisp:
2 lbs. hardwood smoked bacon

In frying pan, saute until soft and slightly browned:
2-3 T. bacon grease
2-3 T. grapeseed oil
1/2 c each - red, yellow, orange peppers, thinly sliced
2 c. shitake mushrooms - sliced

Blend in:
3-4 T. Cajun Seasoning (I use Luzianne)

Stir in:
2 c. heavy cream

Simmer until reduced by about half.

Add 2 lbs. of raw, peeled, deveined, extra large Shrimp, and cook for about 3-5 minutes, until shrimp turn pink.

Just before serving, add 2 lbs. of crumbled bacon. 

Spoon warm grits onto plate, then drown with Creamy Creole Shrimp mixture. 

Excellent with a side of Cornbread Everybody Loves!

Lori's Turkey Gravy

Lori's Turkey Gravy
 

Melt in saucepan on Med-High heat:

1 c. butter

Whisk in:

1/2 c. flour

Whisk in:

2 c. turkey pan juices

2 c. water

The more herbs and spices in your pan juices, the more complex and flavorful your gravy will be.  If your turkey has been roasted without these, you may need to add them (rosemary, thyme, oregano, parsley, garlic, etc.)

Another way to add depth to the flavor (if needed) is to add a couple of tablespoons of broth base.  Turkey, chicken, and vegetable broth all work well.

Herbed Turkey Rub

Herbed Turkey Rub

1/2 c. coarse sea salt

1/2 c. brown sugar

1/4 c. minced garlic

2 T. tarragon

2 T. oregano

2 T. parsley

2 T. dill

2 T. rosemary

Combine all ingredients in small bowl.  Rinse turkey, pat dry, rub with herb mix inside and out before baking.

Quickest "Homemade" Salsa EVER

This salsa has a nice little kick to it and can be thrown together in about 5 minutes...or less.

Quickest "Homemade" Salsa EVER

 

(1) 15 oz. can Rotel, drained of excess liquid
(1) 7 oz can LaPreferida Chipotle Sauce HOT
Cilantro - 1 small handful of fresh leaves

Combine all three ingredients in a small bowl and serve! 

Optional: if you prefer thin salsa to chunky, thrown ingredients in your food processor for 3-5 pulses before serving.

Really good.  Really spicy.  REALLY easy.

Brown Sugar Coffee Cake

Brown Sugar Coffee Cake

Mix Together:
2 1/2 c. flour
1 c. brown sugar
3/4 c. sugar
2 t. cinnamon
3/4 c. oil

Remove and set aside 3/4 c. of mixture for streusel topping.

Add to remaining dry mixture:
1 c. buttermilk
1 egg
1 t. baking powder
1 t. baking soda

Stir until just blended.  Pour into buttered springform pan and sprinkle with streusel.

Bake at 350 degrees for 35-40 minutes, until browned and almost set.

Remove cake from oven, brush top with 1/2 c. melted butter.  Sprinkle with cinnamon-sugar:
1/4 c. sugar
2 t. cinnamon

Return to oven for another 6-10 minutes.

Let cake sit for 15-20 minutes before serving.

Carmelized Pear Sweet Potato Crunch

Caramelized Pear Sweet Potato Crunch

Layer the following in a large baking pan (about 9x13) 

Layer 1 - whip together in mixing bowl: 
8-10 lg sweet potatoes, baked until soft, cooled, and skinned
3/4 c. butter, melted
1 c. heavy cream
1 t. salt

Layer 2 - saute in skillet until soft:
5 bosc pears, sliced
1/4 c. butter
2 T. cinnamon-sugar mixture

Layer 3 - bring to a boil for 2-3 minutes:
1 c. butter
1 c. brown sugar

Layer 4 - mix together and sprinkle evenly over top
2 c. pecans, crushed
12 oz. box vanilla wafers, crushed
1 c. oats
2 T. flour
1 c. melted butter

Bake at 350 degrees for 35-40 minutes.  

Evangeline's Bistro

If you have a hankering for Creole, head down to Evangeline's Bistro in the CWE.  The entire menu was enticing, but I limited my taste testing to crab cakes, crawfish etouffee, and bread pudding.  I was not disappointed with any of my choices and would return in a heartbeat!  Check it out.

 

 

 

Creamed Rice

When I get takeout from the local Thai restaurants, they always include a side of sticky rice that I rarely use in my curry.  On days when I'm less worried about my caloric intake - usually lonely winter days! - I eat my "leftover" rice for dessert.

Creamed Rice

3 T. butter

1/2 c. heavy cream

1 T. brown sugar

3/4 c. sticky rice

Bring butter and cream to a boil in a small saucepan.  Stir in brown sugar.  When dissolved, add in sticky rice and heat until slightly thickened. 

Quick and easy!

Fresh-Squeezed Lemonade

Fresh-Squeezed Lemonade

7 quarts water (28 c.)

9 c. sugar

6 c. lemon juice

Boil water and sugar until sugar is dissolved.  Remove from heat, add lemon juice.  Chill...or FREEZE for lemonade slushy. 

Makes a little more than 2 gallons.

10 large lemons produce about 2 c. of lemon juice.  I used 3 c. of fresh-squeezed and 3 c. of bottled REAL Lemon Juice. 

This is a hearty-tasting lemonade so that when poured over ice and diluted, it maintains its flavor.  My boys used to sell this on the street corner and it was always a big hit!  Yes...folks stopped because they were CUTE.  They CAME BACK because the lemonade was superb!

Spicy Bacon Wrapped Shrimp

Spicy Bacon Wrapped Shrimp

6 raw, deveined jumbo shrimp

3 slices bacon, halved

Smoked salt

Cayenne pepper

Smear each bacon half with a mixture of smoked salt and cayenne pepper.  Wrap each bacon slice around 1 shrimp and secure with a toothpick.  

Bake at 425 degrees for 9-11 minutes.  Turn and bake for an additional 9-11 minutes until bacon is brown and crisp. 

Serve over a dollop of Chipotle sauce.

Chipotle Sauce

4-5 T. Mayo

2-3 T. Adobo sauce

Zen: Sashimi

If you like Asian cuisine, check out Zen in Crestwood on Watson Road (in the same strip mall as Aldi's).  This is another where they treat us like old friends because we frequent the place!

One of my favorite dishes is their Sashimi Appetizer.  TRY IT! 

You can check out their other menu offerings here.  

Personal Bread Loaf

Personal Bread Loaf

In a soup bowl, stir together with a fork:
1/4 c. warm water
1/2 t. yeast
1/4 t. salt
1/2 c. flour

Let rise for 30-60 minutes until about double in size.  Do not knead.  

Transfer dough lump to a baking dish and bake at 350 degrees until a light golden color.  

This serves 1-2 people