October 5th, 2012
It’s a holiday week-end and this recipe is one of those that it is so easy to prepare. Perfect for guests. Once made, just let it sit for some time so the marinade takes hold and then voila! Use it just as an appetizer, on a salad, accompanying meats. You’ll see how good it, actually, is.
Pickled Shrimp
2 lbs large shrimp, (easy peel are the best)
2 tablespoons pickling spices
2 tablespoons Dijon mustard (Emeril’s has a gluten free one)
2 teaspoons prepared horseradish
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon celery salt
1 cup white wine vinegar
10 green onions (chopped)
Pull shrimp from shells; discard shells. In a good size saucepan, place shrimp and sprinkle with the pickling spices.
Cover the shrimp with water. Bring to a boil; simmer over medium heat for about 2 or 3 minutes. Strain water, leaving spices on shrimp; set aside.
In a small bowl, combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight.
Serve cold, as an appetizer.
Or, like I above mentioned, accompanying meats. If you like shrimp, it will be a winner.
September 9th, 2012
The dark meat has always been more economical. Dark meat aficionados will tell you that it is low in carbs, moist, and, definitely, more flavorful. The only thing is that if you do not like dark meat, then skip this post. Because this post only uses leg quarters.
I will be the first one to tell you, that my preference is the white meat. Crispy fried chicken? I’ll eat either one. Barbecued? Yes, probably, the same. You can get these leg quarters nice and brown in the oven; the combination of the stuffing and the meat will win you over.
The leg quarters are stuffed with grated zucchini, grated Swiss cheese, your own spices, homemade breadcrumbs….and I am not kidding, they are good enough to serve at a party. Oh, and so easy make too. Assemble ahead of time, place in the oven. Enjoy your company and serve.
So, if you are looking for a tasteful and delicious dish, then, read on.
Zucchini Stuffed Chicken Leg Quarters
4 large chicken quarters (there were 5 in my package)
2 cups grated zucchini (1 or 2, depending on the size)
2 cups grated Swiss Cheese (grate your own)
2 eggs
salt (use your own judgement)
Pepper (same as salt)
1/4 teaspoon of garlic powder (optional)
1 tablespoon butter, melted
Paprika
1 1/2 to 2 cups of homemade breadcrumbs. Note: To make this recipe gluten free you need to use gluten free bread. I toasted the bread and crumbled it. Depending on the size of your bread, you might have to use 3 slices. If you do not have a gluten allergy or intolerance, you may use commercially prepared stuffing.
I really don’t like to touch raw chicken with my hands, but you really need to get your fingers on this chicken. Separate the skin, gently. You want to create a pocket so the stuffing stays in place. Get your fingers in there and work it. Set them on a lightly greased baking sheet.
Pre-heat oven to 350 degrees.
In a bowl mix the rest of the ingredients; the zucchini, the grated cheese, etc. etc.
Slowly, and in small amounts start stuffing the leg quarters. You want them full, but you also want the skin to cover all the stuffing.
Do you mind the skin? It turns a beautiful color and I don’t think there would be any other way to stuff them.
Once they have been assembled, melt one tablespoon of butter and brush the top of the quarters. Then, sprinkle a little paprika on top for added color and taste.
Place in the middle of the oven and bake for about 45 minutes to 1 hour. If you want them to brown even more after cooking, just turn the broil on and give it a couple of minutes; just a couple, though.
Take them out…add your sides…and enjoy!
My sides: asparagus, new potatoes, and…..canned cranberry sauce!!
Note: This recipe doubles easily. It is one of those that you can start adding different ingredients to the stuffing, making it your own!!
August 30th, 2012
How can one tree produce that many figs? Over 100 per day. I have my whole neighborhood eating them. I have given them to restaurants; they are never ending. I have had this fig tree for about 11 or 12 years. Believe me, every year it has been producing a consistently good crop. But, this year, it went all out. It has also been the year when I have not been that into them. Let me tell you, I am fig-ed out, and my friends are too!!
So, tonight, as I picked another hundred, I decided I was going to do something with them. Bear with me, this recipe is not going to be too organized, but it turned out to be quite easy. And, it was delicious!! It really was.
Ingredients:
A reduction of balsamic vinegar. A week or so ago, I made a balsamic reduction by emptying a bottle of balsamic vinegar in a saucepan; cooking on low for about 1 1/2 hours, until a thick consistency. I keep it in the refrigerator. For this recipe only a few dots here or there of this reduction.
Green tomatoes; some already were turning.
1 ear of corn
4 slices of bacon cut in half
corn starch
pepper
butter
honey
About a cup of figs cut in half
Okay. Here it goes.
The first thing I did was cook the bacon in a large pan. Place the cooked bacon on paper towels to drain. Keep the dripping on the frying pan intact. Oh, I guess I forgot to tell you that this recipe is not low in calories, by any means.
Peel the corn husk from the corn and cut the kernels off. Set aside.
Use a gallon plastic bag and put about 1 cup of corn starch and about a teaspoon of pepper. If you want more, you know what to do.
Cut the green tomatoes in slices. Place in the plastic bag to coat with corn starch.
To the bacon drippings in the pan add 2 tablespoons of vegetable oil. Heat to medium high. Fry the green tomatoes. Turning them over once after about 4 minutes or so. Just check that they have a nice color before turning them over.
Once the tomatoes are done, then take them out of the frying pan and place on paper towels.
Heat about 1 tablespoons of butter in a smaller frying pan and add the corn that you had set aside. Quickly cook it for a few minutes. Take it out and put on a plate.
Put another tablespoon of butter in that same smaller frying pan and add the figs. They will cook quickly. Add about 2 teaspoons of honey to the pan. Turn it off. Move from the heat.
Get ready to assemble the Stack.
On you dinner plate, first start with the corn, then put a fried green tomato, followed by a couple slices of bacon, adding a few figs and repeat again, ending with a fried green tomato.
The extra figs can be put around the stack with some of the butter/honey drippings.
A little drizzle of balsamic here or there will be a great addition to your dish.
Then, all you have to do is enjoy!! If I say so myself, it was really good. It was also gluten free!!
Make it your own!!
August 19th, 2012
It is just right that floral aroma, the softness of its skin; biting into its juicy flesh, is just delicious. Peach season is July and August. Stores and markets are showing their best.
This recipe, actually serves 4 if served as a side dish. I served it as an entree, so it served only 2 with a little bit leftover. You can also have a good artisan bread to go along. But, to tell you the truth, it is just perfect by itself. Hope you like it.
Grilled Peaches over Arugula and Prosciutto
Prepare your grill. I have a charcoal grill so I let the coals go to a medium level.
3 medium halved peaches, pitted.
1 tablespoon olive oil
3 to 4 cups arugula
3 ounces prosciutto, torn
4 tablespoons toasted pine nuts (To toast them, place on a medium dry skillet until lightly toasted.)
Dressing:
2 teaspoons Dijon mustard
4 tablespoons champagne vinegar
4 tablespoons extra virgin olive oi.l
Whisk the dressing ingredients and put aside.
Assemble arugula and prosciutto in a salad bowl.
Before grilling the peaches, use that 1 tablespoon of olive oil to smear the peaches so they do not stick. Grill them, turning here or there until golden, about 4 or 5 minutes. Cut into quarters. Toss gently with the salad, add dressing, finish it off by adding the pine nuts. Again, a gentle toss.
Serve and enjoy.
Remember to make it your own….a little bit of this a little bit of that.
Note: This recipe is gluten free!!
July 20th, 2012
The Spanish word “picar” means to “mince” or “chop”…..A picadillo is just that; everything is either minced or chopped. It is made with spices, tomato sauce, raisins, olives, garlic, and pretty much, beef is what it is used.
The plantains are so versatile. They are from the banana family; they are a starch, but they do have less sugar than the banana. When they are green they are used to make “tostones” and “mofongo”. But as they ripen, they can be stuffed and even made into a dessert.
Considered a comfort food for so many that have plantains available year-round.
So, there I was looking at two ripe but firm plantains with spots on them. They were not totally ripe, which is exactly how you want them when making Stuffed Canoes. Green plantains are my favorite but I was not going to let these ones go to waste.
The first thing you need to do is peel them. They are much easier than the green ones. A few slits here or there and the skin comes off.
Deep fry them until a golden color. Drain on paper towels and then put aside until ready to stuff.
As I was looking for items to make the picadillo I had to do with what I had on hand. So, basically, the picadillo was made with pork sausage. Actually, it turned out pretty good.
My recipe for Picadillo is called “What kind of Picadillo is that?
2 tablespoons Olive Oil
1/2 lb. pork sausage (I used Jimmy Dean, which is gluten free.)
1/4 cup chopped onion
1/4 cup sliced manzanilla olives with pimiento
1/4 cup chopped sun dried tomatoes in oil
4 ounces of tomato sauce
A few dashes of Tabasco (optional)
Pepper to taste
A couple of ounces of Velveeta Cheese chopped
Grated Parmesan (about 1/4 cup)
Pre-heat oven to 350 degrees.
In a frying pan, add the Olive Oil, heat and add the pork sausage. Cook for a few minutes and then add the onion. Continuing cooking until sausage is totally crumbled and the onion is soft.
Add manzanilla olives, sun dried tomatoes, and stir.
Add tomato sauce, pepper and Tabasco. Stir and remove from heat.
Add the Velveeta Cheese. Mix it in. (If you want to add another kind of cheese, you know what to do.)
Make a slit in each plantain from top to bottom but careful not to go completely through. You will find that the plantain is very pliable. It will give as you stuff it. Put enough picadillo, just like in the picture.
Then, sprinkle Parmesan cheese on top.
Bake for about 20 minutes or until completely heated through.
To serve you can do several things. You can give one to each person, which looks nicer, or just a half. You can serve it with a green salad. The colors would be really nice.
Make them your own. Remember I just kept adding ingredients that I usually like when cooking. I did not have raisins but I would add a couple of tablespoons, as well.
Enjoy them. It is a good combination. The sweetness of the plantains with all those other ingredients make them “deliciosos”.
Have a good one!!
July 14th, 2012
Is it French or American? The debate is still going on. Doesn’t matter; this is one of those soups that is refreshing during the hot summer season. It is sooooo easy to make. I do it all in the blender; 2 batches. If I have leeks; I add them, if not I improvise. As long as it is velvety smooth, we are in business.
I was looking at the little creamery potatoes on my counter. They were not completely round; elongated, mostly. The first thing I did before assembling the ingredients was boiled them in low sodium chicken broth until fork tender. No peeling either; I like the skin. Put them aside.
Vichyssoise
3 medium size leeks; white part only, chopped (If you don’t have them, improvise with shallots or green onions.)
2 tablespoons butter
1 medium size onion, chopped
1 container of the creamery potatoes (Other small white potatoes will do or about 4 medium size potatoes.) Already cooked in low sodium chicken broth; chop for easier blending.
3 cups of chicken broth (I used low sodium.) Note: Use more if needed.
1 cup of half and half
1/4 teaspoon mace
Salt and white pepper to taste
1 tablespoon chives (I did not have fresh, so I used dried.)
Sautee the onions in butter for a few minutes. Place aside.
In the blender, add about 1 cup of chicken broth, then add the potatoes. Process them, adding more broth, if needed.
Add the rest of the ingredients, including the chives. I know, the chives are supposed to be a garnish, not this time, though. Blend. If it gets too thick then, do it in two batches and add more broth and cream. You want it to be smooth; not lumpy.
Taste and adjust seasonings.
Garnish:
I have been in a roasting pepper frame of mind. I had roasted the peppers on a 375 degree oven by first cutting them in half, seeding them and then cutting them again in quarters. Olive oil and a little salt and pepper. In the oven until nice and soft for about 25 to 30 minutes.
I have also been making my own balsamic reduction. One bottle of Pompeian balsamic vinegar on medium low until it completely reduces to about 1/2 cup. It takes some time before it reduces, though. Great on veggies and I even drizzled some on the Vichyssoise.
That was it!!
Serve and enjoy…plenty of leftover soup to be eaten on the next heat wave, which I hear is coming way too soon.
Talk to you later and Happy Bastille Day!!
July 7th, 2012
A scorcher, that’s for sure!! 101 degrees at the Delaware Beaches. I am not kidding when I tell you that a Gazpacho would be the perfect hot summer meal.
I was looking for some local vine ripe tomatoes; they burst with flavor. Our local tomatoes, at the Delaware Beaches, are coming in and one of the first to have them is Fifer Orchards. Even though their farm is in Camden-Wyoming, they do have a Fresh Market located on Rt. 1 North at the corner of Cullen Street, in Dewey Beach. They looked gorgeous!!
I feel that a Gazpacho is a liquid salad. It is so refreshing and it takes very little time to make. The ingredients are found most everywhere.
The Gazpacho is typically Spanish but it certainly has traveled the globe. Its origin is the South of Spain. From Andalusia, which is in the southernmost province of Spain.
We all have a variation of this delicious soup; mine is no different. I sort of borrowed the recipe from a friend, Sherrie. Then, I made it my own.
The garnish of jumbo Maryland lump crabmeat rolled on Old Bay seasoning, definitely says Southern Delaware!! Hope you like it.
Summer Gazpacho
3 ripe tomatoes (depending on the size you might need 4)
1 cucumber, peeled and diced
1/2 green pepper, diced
1/2 sweet onion, diced
1 cup Low Sodium V-8 Juice
2 tablespoons Olive Oil
2 tablespoons apple cider vinegar or red wine vinegar (I used Pompeian red wine vinegar.)
A couple dashes of Tabasco (or maybe more)
2 teaspoons of Worcestershire Sauce
Salt (optional)
Pepper to taste
Jumbo lump crabmeat rolled on Old Bay Seasoning (My crabmeat was from Jimmy Lynn’s Seafood on 18226 Coastal Highway, Lewes, DE)
Garnish: Diced vegetables; peppers, all colors, tomatoes, avocado, green onions, cilantro
Place all ingredients in the blender, except the crabmeat.
Cover and blend until smooth.
Adjust seasonings.
Chill
Garnish, serve and enjoy!!
This recipe serves 4. It can easily be doubled; just do it in batches.
Note: In many recipes, a slice of day old bread is also added. I have done it in the past but not this time. Please use a gluten free bread if you decide to do so, and have to follow a gluten free diet.
This gazpacho can be just your meal but it can also be the start of a great summer dinner, as well. Just use small bowls; it will serve about 6 people then.
Stay cool!!
June 19th, 2012
Where can I get good crab cakes in Delaware? I was asked that question a month ago. Did not even know what to tell her. Everyone has a special recipe…restaurants boasts that they have the best.
Jumbo lump vs. lump? At times your wallet will have a say on that question. Crab meat is expensive. It did not used to be, but it is now.
To me, there is nothing like the Maryland blue crab. There is such a sweetness to it; so delicious. The taste is unique. I love everything crab; love to pick crabs and truly love softshells the best.
I have been trying some of the crab cakes at the Delaware Beaches. They have all been different. Some better than others, but all equally good.
When I make crab cakes, I add a little bit of this and a little bit of that. It depends on my mood. At times I add Old Bay; others more lemon juice, or both.
The same with the cooking method. Some are sauteed in butter; I mean real butter. Others, are broiled. Such were the ones I fixed the other day.
This recipe is easy. It calls for 5 saltine crackers. There is a gluten allergy in my house, so I substituted the crackers for gluten free ones.
I Love Crab Cakes Recipe
1 pound Jumbo Lump or Lump crab meat
5 saltines (If eating gluten free, substitute with your favorite cracker.)
1 egg beaten
2 teaspoons dry mustard
2 teaspoons Dijon Mustard (I used Emeril’s because it is gluten free.)
1/4 teaspoon Old Bay Seasoning
Pepper to taste
A couple of dashes of Tabasco (optional)
2 tablespoons good quality mayonnaise (more, if desired). I make my own or use Duke’s.
1 1/2 teaspoon lemon juice
1 tablespoon of butter
A sprinkle of paprika
Turn the oven to Broil
Line a cookie with foil. I used non-stick foil, otherwise, oil it a bit.
Go through the crab meat carefully and discard any shells found. Make sure you do this gently because you want to preserve the crab lumps.
Add all the ingredients, except the butter and paprika.
If you like big crab cakes, then out of the pound, form 4 cakes. If you want slightly smaller ones, then form 6 cakes. At times you can squeeze one more cake.
You can sprinkle them with paprika and dot the crab cakes with the butter. Place them in the middle rack in the oven.
Depending on the size of the crab cake, it will take probably 8 to 10 minutes. But, it could take also a couple of minutes longer, depending on the oven. You just want a light crust on them.
Serve them with your favorite summer vegetables…..if local corn is available, then that would be my other side dish.
Enjoy and make them your own!!
 
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