Wednesday, May 25, 2016
Shrimply Amazing - Pirate and Prince, Bourbon and Tarragon, Colonel Sassy's Grilled, Island Skillet and more shrimp recipes
|PIRATE and PRINCE SHRIMP|
2 pounds large shrimp with the shell on
2 cups Pinot Grigio (or other sweet white wine)
2 tablespoons chopped garlic in oil
2 tablespoons creole seasoning
8 cups water
4 tablespoons butter
1 stick unsalted butter
1 cup Captain Rodney's Peach BBQ Boucan Sauce
1-1/2 or 2 cups Pinot Grigio (or other white wine)
1 tablespoon fresh squeezed lemon juice
Place butter into a small sauté pan over medium heat. Once butter has melted, add wine, seasoning and chopped garlic. Once mixture begins to boil, reduce heat to medium and continue to sauté for 4-5 minutes until garlic has begun to turn brown, and to give the wine a chance to reduce.
1 lb. (26/30 count) shrimp, peeled and deveined
1/4 cup bourbon
2 shallots, diced
6 oz. white mushrooms, sliced
4 tbsp. butter
3 tbsp. sliced scallions
1 tbsp. chopped fresh tarragon
Juice of 1/2 lemon
1/4 cup cream
Salt and pepper, to taste
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
1/2 cup Russian salad dressing
1/4 cup Italian vinaigrette dressing
1 tsp. garlic, minced
½ tsp. ginger, minced
5 tbsp. honey
2 tbsp. soy sauce
2 tbsp. catsup
1 tbsp. lime juice
Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade.
Over medium high heat in an iron skillet, pan sear the shrimp in some oil on both sides in two batches until browned; about 1 minute per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.
Dish and serve hot drizzled with the remaining sauce and a tropical salsa such as pineapple.
1 (7-oz.) package Martha White® Sweet Yellow Cornbread & Muffin Mix
1/2 cup milk
1 egg, beaten
Bake cornbread mix according to package directions, using milk and 1 egg. Cool and crumble.
3 cups peeled and chopped mango
2 tbsp. red onion, finely chopped
Juice of 1 large lime
1 jalapeno, seeded and finely chopped, or to taste
1/4 cup chopped cilantro (optional)
Mix together salsa ingredients. Allow to chill for 30 minutes in refrigerator or until serving time.
3/4 cup finely chopped celery
1 lb. uncooked shrimp, peeled, deveined and coarsely chopped
1-1/2 tbsp. seafood seasoning
2 large eggs, beaten
1/3 cup mayonnaise
2 green onions, white and light green parts only, minced
Salt and fresh ground pepper, to taste
Butter for sautéing shrimp cakes
1 stick butter, at room temperature
2 to 3 cloves garlic, peeled and minced
1 tsp. parsley, chopped
1 tsp. chervil, chopped
1 tsp. shallots, chopped
1 tsp. tarragon, chopped
Salt, to taste
Freshly ground black pepper, to taste
Pinch of nutmeg
Pinch of mace
2 pounds shrimp
2/3 cup bread crumbs
1/2 cup dry sherry
Shell and clean the shrimp and cook in boiling salted water for 3 minutes until they are pink. Butter 6 to 8 ramekins, individual baking dishes, or a single baking dish. Arrange layers of shrimp and the herbed crumb mixture alternately in the ramekins. Top with remaining buttered crumbs and bake in the oven for 10 to 15 minutes, until the dish is barely bubbling and the crumbs are lightly browned.
3 lbs. cooked shrimp
2 package cheese tortellini
1 med red bell pepper, cut into strips
4 cloves garlic
4 tsp. Dijon mustard
2/3 cup seasoned rice vinegar
½ cup olive oil
½ cup vegetable oil
1 tsp. dried tarragon
Salt and pepper, to taste
1 cup mayonnaise
2 tsp. fresh lemon juice
3 tsp. chopped parsley
2 tsp. brown mustard
1 tsp. horseradish
1 dash paprika
1/4 cup prepared horseradish
1 tsp. freshly squeezed lemon juice
1 tbsp. sugar
2 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper, to taste
Dash cayenne, to taste
Wednesday, March 16, 2016
Anna, 7th Duchess of Bedford and a lifelong friend of Queen Victoria, is credited with the creation of the social event in the 1840s that we know as Afternoon Tea. It began as a 4:00 o'clock snack to tide her over until the customary supper around 8:00. The Duchess began to invite other high society ladies to join her, and over time, the practice became steeped in tradition, etiquette, accoutrements, and favorite recipes.
As it became the "national habit", tea houses and tea rooms sprang up over Britain and the custom circled the globe. The English writer, Lewis Carroll made the tea party famous with his writing of Alice’s Adventures in Wonderland.
After falling down the rabbit hole into Wonderland, Alice encounters The Mad Hatter, The Dormouse, and The March Hare at a table set beneath a tree. The Mad Hatter explains to Alice that he and the March Hare are always having tea because, when he tried to sing at a celebration for the Queen of Hearts and she sentenced him to death for "murdering time."
Tea has always been a stylish way to spend time with family, friends, and associates in a ritual appreciated around the globe. Children can learn manners and etiquette at a tea party with their dolls or teddy bears. What woman hasn’t attended a mother and daughter, sorority, or bridal tea, which have long been an endearing custom in our society.
Tea sandwiches, scones, and pastry make up the three courses of an Afternoon Tea. The Light Tea requires only scones and pastry. High Tea is served later, usually around 6:00 and consists of a full menu or what we would call supper.
The important thing is that you enjoy the tea. So with a nod to tradition, to Queen Victoria’s life-long friend, Anna, to other cultures, and to connoisseurs, serve what you and your guests will enjoy most.
Full Afternoon Tea is served in three courses – sandwiches, scones and desserts.
The sandwiches are small and range in flavor from Dijon egg salad with baby watercress on toasted brioche to smoked salmon and horseradish cream on pumpernickel or even country ham and Havarti on wheat tied with chive ribbons. Cucumber is still the quintessential tea sandwich recipe.
Tea sandwiches are usually savory, crustless, small, often cut into shapes and thin-sliced. Each tea sandwich can be spread with soft butter or cream cheese to prevent soggy sandwiches. Peanut butter (with banana slices or jelly) is just right for a child’s tea party.
Appetizers are also appropriate. Next are the scones, or other tea breads such as (English) muffins or crumpets. The final course is Tea Cakes, which may include most any small pastry.
Serve a beverage such as champagne or punch, in addition to tea if the gathering is very large. Fruit and cheese are also welcome additions.
Light Afternoon Tea requires only scones and tea cakes to be served. Another version of Afternoon Tea is called Cream Tea. Serve only scones with clotted cream and jam.
Amazingly, all tea comes from the same basic plant. Depending upon the extent the leaves are fermented, all teas are either black (fully fermented), green (unfermented), or oolong (partially fermented). Some refer to this process as oxidation, rather than fermentation. It takes several hours at most.
There are many variations of these three teas based on growing area, climate, use of young leaves or older ones, blending, and so on. One such class uses only very young leaves that are processed so little they come practically in their natural state.
The important thing is that you enjoy the tea. So with a nod to tradition, to the Victorian ladies, to other cultures, to connoisseurs, and to the merriment enjoyed by Queen Victoria and the Duchess of Bedford over 150 years ago, serve what you and your guests will enjoy most.
1/2 cup fresh grated Parmesan cheese
4 oz. cream cheese, softened
1 small jar diced pimientos, drained
4 tablespoons mayonnaise (I use Duke’s)
2 tbsp. Jack Daniel’s Tennessee Whiskey
Splash Worcestershire sauce
1/2 teaspoon chili powder
Pinch ground cumin
Mix and melt cheeses in microwave; stir to blend. Add remaining ingredients and stir lightly to mix. Spread pimento cheese onto thin white bread; remove crust and cut into desired shapes.
No tea party recipe page would be complete without these.
1 large cucumber, peeled and sliced very thinly
Salt and white pepper, to taste
1/2 cup soft butter
1/4 cup soft cream cheese
1 tsp. minced fresh garlic
1/2 tsp. chopped dill
Good quality white bread slices
1 tbsp. fresh lemon juice
1 tbsp. olive oil
Fresh parsley leaves or tiny sprigs of fresh dill for garnish (optional)
Process cream cheese and butter in a blender or food processor until smooth, stopping once to scrape down sides.
Combine cream cheese mixture, cucumber, garlic and dill. Spread mixture evenly onto white bread slices. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Garnish with leaf of parsley or dill. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.
1 1/2 cups chicken, finely chopped
1/2 cup almonds, roughly chopped
5 tbsp. mayonnaise, or to desired consistency
1 tbsp. sour cream
1 large shallot, finely chopped
4 large sprigs of tarragon, roughly chopped
1/2 tsp. ground black pepper
8 slices of sandwich bread, frozen
Mix chicken, almonds, mayonnaise, sour cream, shallot, tarragon, and pepper. Roughly divide the filling into 4 portions, then place one portion atop each of 4 slices of bread, filling in the edges. Top the filling with another slice of bread, then use the serrated knife to remove the crusts. Cut the large sandwich into three equal finger sized sandwiches.
Ham and Havarti Tea Sandwiches
1 cup butter, softened
1 small yellow onion, minced
1 tbsp. poppy seeds
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 lb. ham, thin slice or shaved (or country ham)
12 oz. Havarti cheese slices
Bread, thin slices
Fresh chives for garnish
Beat butter and next 4 ingredients at medium speed with an electric mixer until blended.
Spread butter mixture thinly over one side of all slices of bread; top with ham, cheese and top with slice of bread with butter mixture inside. Remove crusts and cut into finger sandwiches; tie one piece of fresh chives around each sandwich. Note: I used Tripp country ham that was sliced thin and cooked. They were gobbled up!
2 cups flour
1/2 tsp. salt
5 tbsp. shortening
1/2 cup cream
3 tsp. baking powder
1 tbsp. sugar
2 beaten eggs
Mix and sift dry ingredients. Cut in shortening. Beat together eggs and cream and stir into dry ingredients. Toss on lightly floured board and roll out to ½ inch thickness. Cut three sided, brush with butter, sprinkle with sugar. Bake in hot oven for 15 minutes.
Priscilla Nuckolls Ingram passed this favorite recipe down to all eight of her children. She lived at The Columns from 1909 until her death in 1951 at the age of 92. “Miss Elizabeth” Ingram of Bolivar
English Royalty Chocolate Chip Scones
1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
5 tbsp. unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 tbsp. orange juice
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form dough. Turn out the dough on a floured surface. Pat or roll into a 9-inch circle about ½-inch thick. With a 2-1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Pam McCarty of Jackson
Lemon Sandwich Cookies
1 stick unsalted butter, softened
1/3 cup sugar
1/8 tsp. salt
1 large egg yolk
2 tsp. fresh lemon juice
1 tsp. grated lemon zest
½ tsp. pure vanilla extract
1 cup plus 2 tbsp. all-purpose flour
Place butter, sugar and salt in a large bowl and beat until the mixture looks smooth, about 1 minute. Add the egg yolk, lemon juice, lemon zest, and vanilla until they are blended into the mixture. On low speed add the flour, mixing just until a smooth dough forms. The dough forms large smooth clumps.
Place dough on plastic wrap and form it into a log about 10 inches long. Roll up the dough in the wrap and roll it back and forth on the counter until the log is smooth and about 1 ¼ inches in diameter. Chill the log of the dough until firm, about 2 hours or overnight.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap the cold dough log and cut into ¼” thick rounds. Place the cookies 1 inch apart on the prepared baking sheets. Bake about 15 minutes just until the edges are light brown. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Lemon Butter Cream Frosting
3 tbsp. soft unsalted butter
½ cup powdered sugar, sifted
¼ tsp. vanilla
1 tsp. fresh lemon juice
½ tsp. grated lemon zest
Place all ingredients in a small bowl and stir until smooth.
Turn half of the cooled cookies bottoms side up. Spread a thin layer of frosting on the bottom of these cookies. Press a plain cookie, bottom side down, onto each frosted cookie.
1 6oz. can frozen lemonade
1 lg. can pineapple juice
3 qt. ginger ale
3 cups sugar
2 qt. water
Add carbonated beverage just before serving. Can also float ice ring, fruit or sherbet in punch bowl.
The proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance.
Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does means slightly tilted, not straight up. It is a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.
Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Never leave your tea spoon in your tea cup, rather, place it on the right side of the tea saucer.
When not in use, place the tea cup back in the saucer. If you are at a buffet hold the tea saucer in your lap with your left hand and the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap. The only time a saucer is raised together with the teacup is when one is at a standing reception.
Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.
When serving lemon with tea, lemon slices are preferable, not wedges. Provide a small fork for your guests to pick up the slices, or the tea server can place a slice in the cup after the tea has been poured. Be sure never to add lemon with milk since the lemon's citric acid will cause the proteins in the milk to curdle.
Sunday, January 10, 2016
Saturday, November 21, 2015
Two of the Best Cherry Pie recipes for Thanksgiving - take time out for a slice of life, Southern Style
2-1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoon sugar
1 cup butter, chilled, and cut into 1 inch pieces
1/4 to 1/2 cup ice water
Secrets to a good pie crust: chilled ingredients and chilled dough.
4 cups pitted sweet or tart canned or bottled cherries, drained with 1/3 cup cherry juice reserved
1 cup sugar, or to taste
2-1/2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
2 tablespoons butter, cut in small pieces
2 tablespoons cream
Softly whipped cream or vanilla ice cream
Preheat the oven to 425 degrees and place the oven rack in the lower third of the oven.
1-¾ cup graham cracker crumbs, crushed
¼ cup butter, melted
1 ( l-lb.) box powdered sugar
1 (8-oz.) pkg. cream cheese, softened
1 pint whipping cream
3 tbsp. granulated sugar
1 tbsp. vanilla flavoring
1 (21-oz.) can cherry pie filling
Mix graham cracker crumbs and butter to form crust in 9-inch pie shell or 9x9-inch pan. Soften cream cheese and mix with powdered sugar. When thoroughly mixed, spread over pie crust. Mix whipping cream, adding sugar and vanilla flavoring. Spread over cream cheese and powered sugar mix. If time permits, refrigerate until whipping cream is firm before topping with cherry pie filling. Add cherry pie filling and serve.