Saturday, October 31, 2009
Thursday, October 29, 2009
1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
3 teaspoons minced garlic
3/4 cup grated Parmesan
Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, cheese, basil, garlic, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
Use a 2-inch diameter biscuit cutter and cut the polenta into round shapes.
Heat 2 tablespoons of extra virgin olive oil over medium high heat in a skillet. Place the polenta rounds in the skillet and cook until golden brown on each side. While the polenta is browning heat up your favorite marinara sauce.
I'm really slammed at work and I am hoping to be around this evening to visit all of your blogs.
Tuesday, October 27, 2009
Season one whole cut up chicken thoroughly with Cajun seasoning and sprinkle with Worcestershire sauce.
Add 1 cup of chopped onions, 1/2 cup chopped bell peppers, 1/2 cup chopped celery, and 1-1/2 tablespoons of minced garlic and saute and stir for about 3 minutes. Add one 16 ounce can of crushed or diced tomatoes and one 10 ounce can of Rotel tomatoes, 2-1/2 cups of chicken stock (and 1 cup of water if the sauce seems too thick). Stir until well blended and bring to a boil. Reduce heat and add chicken, 1 teaspoon of salt, a few shakes of cayenne, and 1 tablespoon of Worcestershire. Cover and simmer for 45 minutes, stirring occasionally.
Monday, October 26, 2009
3 cups milk
1/4 cup heavy cream
1/2 cup Kahlua or coffee flavored liqueur
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips
Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish. Place the bread cubes in the baking dish.
In a large bowl, whisk together the milk, cream, and Kahlua.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
Serve it warm or cold, with whipped cream or a dessert sauce. You will definitely want to add this to your holiday dessert list.
Friday, October 23, 2009
Rinse about 3lbs. of chicken drummettes with cold water and pat dry with paper towels. Place them in a bowl, season well with salt, pepper and garlic powder. Then drizzle them with extra virgin olive oil. Toss the drummettes with your hands to evenly coat them with the seasoning and olive oil. Then place the drummettes in a baking dish and spread them out. Bake them at 425 degrees for 30 to 35 minutes until the skin gets brown and crispy.
While the drummettes are baking, melt one stick of butter and combine with 1-1/2 tablespoons curry powder, 1 tablespoon of lemon juice, 1/4 cup of soy sauce and 1/4 cup of honey.
Garnish with sliced green onion. I forgot to get a picture of these plattered up.
These were a huge hit and so were the New Orleans Saints last Sunday over the New York Giants...sorry Eli! Look out Miami!
Have a great weekend!
Thursday, October 22, 2009
Dip the spears into an eggwash and the dredge through Italian style bread crumbs. Carefully place the breaded spears into the heated oil. These will fry pretty quick.
When the spears begin to brown as show, turn and fry a couple of minutes longer then remove them from the skillet to a paper towel lined platter.
Generously sprinkle the spears with grated parmesan cheese and serve with a side of your favorite marinara sauce for dipping.
Wednesday, October 21, 2009
Place about 2 to 2-1/2 lbs. of bottom round steak in a baking dish and slather on the garlic/herb paste. Bake on a pre-heated 300 degree oven for 2 hours. You want to cook this low and slow to tenderize the round steak. Look above and see how beautiful the beef turns out from the oven and talk about a wonder aroma wafting through your home!
Cook and drain 1 pound of your favorite curly pasta or you can use egg noodles. After the pasta is drain, place in a bowl and toss in 1 to 2 tablespoons of butter while the pasta is still hot.
Spoon pasta on a plate, top with a generous ladle full stroganoff sauce and beef. Garnish with sliced fresh parsley and green onions.
Tuesday, October 20, 2009
He asked me to post about a New Orleans favorite, Muffalettas. If you have ever enjoyed one then you will know what I am talking about. If you've haven't wrapped your chops around one yet, you don't have to visit New Orleans (although I highly recommend it) to enjoy a Muffaletta. Click the link and visit Dave's wonderful blog and learn how you can enjoy my all time favorite sammich!
Monday, October 19, 2009
Makes 6 biscuits
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Pinch black pepper
3 tablespoons cold butter, cut into chips
1/3 cup finely chopped roasted red bell peppers
1/4 cup freshly grated parmesan cheese
3 tablespoons milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Siplat .
In a large mixing bowl, combine flour, baking powder, salt, cayenne, black pepper and mix well. Cut in the butter until it resembles coarse meal. Add roasted peppers, cheese and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds, about 2 inches apart onto the baking sheet. Bake until they are golden, 15 to 18 minutes.