Monthly Archives: May 2011

Fish and Seafood

Skate Wings with Cabbage and Leeks

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I’ll bet you thought, “you can’t eat skate wings”. You just never had the right recipe.

INGREDIENTS:
4 skate wings
2 large yellow onions, halved
1 bunch fresh thyme or 2 Tablespoons dried thyme, crumbled
1 head garlic, separated into cloves, peeled and crushed
Salt and freshly ground pepper
1/2 small head of savoy cabbage, cut lengthwise into eighths
1/3 cup good quality sherry wine vinegar
6 Tablespoons unsalted butter, chilled and cut into small pieces
2 medium leeks, white and pale green parts only julienned, sauteed in butter

DIRECTIONS:
Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add the skate wings and cover with cold water. Cover skillet and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 cup of the liquid into a small non-reactive saucepan and set aside. Cover the skillet and set aside until the fish is cooked through, about 10 minutes.

Steam cabbage until cooked, about 10 minutes. Bring the reserved cup of liquid to a boil over high heat. Boil until reduced by half, about 5 minutes. Add the vinegar and boil for another minute. Swirl in the butter a few pieces at a time, and keep the sauce warm over very low heat.

To serve, drain the skate on a towel. Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place skate on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.

Fish and Seafood, Side Dish

Barbecued Oysters

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Oysters on the grill? Just don’t let them slip through the grate. I’m kidding, these BBQ oysters are made great in a pan.

INGREDIENTS:
Two dozen large shucked oysters, reserve the liquid
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon minced garlic
2 Tablespoons minced sallots
1/4 cup chopped yellow onions
3 bay leaves
3 lemons, peeled and sectioned
2 cups shrimp stock
1/2 cup Worcestershire sauce
1/4 cup dry white wine
2 cups heavy cream
2 Tablespoons butter
Salt and pepper, freshly ground

DIRECTIONS:
In a large saucepan, heat olive oil. When the oil is cracking hot, saute the shallots, garlic and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid.

Season with salt and freshly ground black pepper. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. strain the liquid into a saucepan to fill about 1 – 1/2 cups. Bring the sauce to a boil and reduce heat to a simmer. Simmer for 15 minutes, 4 to 5 Tablespoons of the liquid should be left.

In a saute skillet, bring the cream to a boil and reduce to a simmer. Stir in the barbecue base, Add the oysters and simmer for 2 to 3 minutes. Stir in butter. Season to taste if required.

Remove from heat and pile the oysters in the center of a serving plate. Spoon the sauce over the oyster. Serve with fresh French bread or slices of Sourdough.

Fish and Seafood

Baked Fish

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Makes 4 servings

You can roast these fish on a roasting pan on the grill or in the oven for a crispy delight.

INGREDIENTS:
4 or 5 pounds of your favorite fish
1 recipe of Tomato Gravy (find the Tomato Gravy recipe under Sauces at Outdoor Cooking World.com)
Panola Cajun Sauces brand PANOLA POULTRY SEASONING
2 Tablespoons chopped parsley

DIRECTIONS:
Season the fish with Panola Poultry Seasoning and place in roasting pan. Pour on tomato gravy and bake, uncovered in 325 degree grill or oven. Baste frequently with Tomato Gravy.

Do not overcook. Fish is done when meat is tender and flaky when tested with a fork. Top off the fish with chopped parsley. Garnish with lemon slices. Serve gravy with rice.

Credited to: Panola Pepper Corporation, Lake Providence, Louisiana

Desserts, Misc. Recipes, Sauces and Marinades, Side Dish, Tips and Tricks

Apple-Cinnamon Butter

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Makes 1/3 cup serving

I love home-made butter. When you don’t have time to churn, bring butter to room temp. and mix with delicious ingredients.

INGREDIENTS:
2 oz. dried apples
1/2 teaspoon cinnamon powder
1 Tablespoon brown sugar
1/2 cup (1 stick) unsalted butter

DIRECTIONS:
Allow butter to soften. Mix all the ingredients in a food processor until well combined. Serve with fresh scones, muffins or other breakfast breads.

Inspired or Credited to: Executive Chef, Peter Roelant. Four Oaks Restaurant in Bel Air, Ca

Desserts, Side Dish

Sweetie French Toast

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A special French toast favorite from way down upon the Mississippi river.

INGREDIENTS:
2 eggs, separated
1 cup evaporated milk
4 Tablespoons Chef Paul Prudhomme’s Sweetie Magic(tm)
1 teaspoon vanilla extract
4 Tablespoons unsalted butter
6 slices white sandwich or raisin cinnamon bread

DIRECTIONS:
In a medium mixing bowl, add egg yolks, evaporated milk, vanilla and Sweetie Magic. Whisk until blended thoroughly. In a smaller bowl, whip egg whites until thick and frothy. Fold into egg/milk mixture. Dredge each slice of bread into batter.

In medium skillet melt butter and cook each slice of bread until golden brown. Sprinkle with powdered sugar if desired or serve with preserves or warm syrup.

Attributed to: Chef Paul Prudhomme. (c)2001. Reprinted with permission.

Poultry

Chicken Curry – Chef Paul Style

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Serve this magic curry over rice with lots of sauce and your friends and family will love you more.

SEASONING MIX:
2 Tablespoons plus 1 – 1/4 teaspoons curry powder reserved
1 Tablespoon Chef Paul Prudhomme’s Poultry Magic(R) or Meat Magic(R) or Vegetable Magic(R)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground tumeric
1/2 teaspoon ground coriander

CHICKEN MEDLEY:
1 lb. boneless chicken, cut into bite-size pieces, about 2 cups
4 Tablespoons unsalted butter
3 cups chopped onions
5 Tablespoons chopped jalapeno peppers
2 cups unpeeled chopped apples
1 cup sliced bananas
1/3 cup raisins
1/2 cup pecan pieces, roasted
1 – 1/2 cups chicken stock
3/4 cup unsweetened coconut milk
1/2 cup coconut flakes, tightly packed

DIRECTIONS:
Thoroughly combine the seasoning mix ingredients in a small bowl. Season the chicken evenly with 1 Tablespoon of the seasoning mix.

In a 4-quart saucepan combine the butter, onions, jalapeno peppers and the remaining seasoning mix. Stir frequently over high heat until the butter melts, about 5 minutes. Reduce heat to medium and cook for 20 minutes, stirring and scraping occasionally. Add half of the apples, the bananas, raisins and pecans. Cook, stirring frequently, until mixture is fairly mushy, about 20 minutes. (Add a little more butter if the mixture seems too dry.)

Increase the heat to high and add the chicken and the remaining apples. Stir frequently until the chicken becomes opaque, about 3 minutes. Add the remaining ingredients except rice and stir and scrape the pan well. Reduce heat to medium and simmer for 15 minutes.

Serve 3/4 cup of sauce and 3/4 cup of hot cooked rice per person.

Prepare ahead of time: 4 – 1/2 cups hot cooked rice

Attributed to: Chef Paul Prudhomme, (C)1999. Reprinted with permission.

Poultry

Chicken with 40 Cloves of Garlic

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I think the name says it all…

INGREDIENTS:
One 3 – 1/2 pound chicken
Salt and freshly ground black pepper
1 bouquet garni (1 bay leaf, 1 sprig each fresh thyme, parsley, rosemary, tied into a bundle with string
1/4 cup Extra Virgin Olive Oil
40 unpeeled garlic cloves (about 4 small heads)
2 Tablespoons Pernod

DIRECTIONS:
Preheat oven to 350 degrees F. Rub chicken inside and out with salt and pepper. Place bouquet garni in the cavity, tuck the wings under the back, and tie legs with string.

Place chicken in an oven-proof casserole. Combine oil, garlic cloves and salt and pepper to taste in a small bowl. Then pour over chicken and around chicken. Sprinkle chicken with Pernod, cover, and roast for 1 hour. Remove cover, increase heat to 400 degrees F, and continue roasting until brown, about 20 minutes. Test for doneness by piercing with a fork: the juices should run clear.

Remove from oven and allow to rest for 15 minutes before carving. Carve chicken and arrange on a serving platter surrounded with cooked garlic cloves. To eat garlic, squeeze interior out of peel with flat side of a knife and spread on chicken or on toasted French bread.

Desserts, Misc. Recipes, Side Dish

Lemon Tart

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A chilled lemon tart served with fresh berries for a picnic or an outdoor feast is an taste treat most delicious.

INGREDIENTS:

PASTRY:
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup cold butter, cut into pieces

FILLING:
3 whole eggs plus 3 egg yolks
1/2 cup fresh lemon juice
1/2 cup butter, softened
1/2 cup sugar

DIRECTIONS:
For the pastry, sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse cornmeal. Sprinkle in 3 Tablespoons ice water and stir until mixture just holds together. Form a ball, wrap in plastic, and refrigerate for at least 1 hour.

For the filing, whisk together eggs, egg yolks, and lemon juice in the top of a double broiler placed over medium heat. Stir in butter and sugar. Cook, stirring constantly with a wooden spoon, until thick, about 15 minutes. Pour through a strainer into a mixing bowl and set aside.

Preheat oven to 375 degrees F. Roll out dough on a lightly floured surface, then fit into a 9-inch tart pan with a removable bottom. Press dough into a pan and prick bottom of dough all over with a fork. Chill dough in the freezer for 10 minutes, then line with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove foil and weights and bake until golden-brown, another 15-20 minutes. Allow to cool.

Pour lemon filling into shell. Chill for at least 1 hour in refrigerator and serve with fresh berries and whip cream if desired.

Poultry

Herb Roast Chicken from Grandma’s Kitchen

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A savory stuffed chicken for any occasion, not just special ones.

INGREDIENTS:
1 roasting chicken (about 4 pounds)
1 (12 oz.) package herbed bread stuffing
1 cup water
3 Tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 oz. prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 Tablespoons heavy cream
2 Tablespoons lemon juice

DIRECTIONS:
Preheat oven to 350 degrees F. Place roasting rack in large roasting pan. Rinse chicken and pat dry with paper towels.

In a large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.

Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

Roast chicken until an instant-read thermometer, inserted in the thigh, not touching bone, registers 180 degrees F. Chicken should be golden on the outside, about 1 hour and 45 minutes.

Pork, Side Dish

Chunky Potato Soup by Grandma

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This is just the kind of soup you need on a cold winter’s day. Or after a particularly long day of hunting or fishing, when nothing was walking by and nothin’ was biting.

INGREDIENTS:
3 medium red potatoes
2 cups water
1 small onion
3 Tablespoons all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
3 Tablespoons butter
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

DIRECTIONS:
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.