August 2nd, 2006 by alice
Tags: Bbq, Cajun, Shrimp
INGREDIENTS
- 4lbslarge shrimpor large shrimp, in the shell, see note(21 to 25 count or per pound, fresh or frozen)
- 5tablespoonschili powder
- 1tablespoonsalt, plus
- 2teaspoonssalt, divided
- 1/2lbbutter
- 1largeonion, peeled and finely chopped
- 6garlic cloves, peeled and minced
- 1cupbeer
- 1cupextra-virgin olive oil
- 5tablespoonslight brown sugar
- 1cupworcestershire sauce
- 1lemon, sliced
- 3tablespoonsfresh lemon juice
- 3bay leaves
- 2teaspoonsdried oregano
- 2teaspoonsdried thyme leaves
- 1teaspooncayenne pepper
- 3-5dasheslouisiana hot sauce
DIRECTIONS
- Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl.
- Rub the shrimp with this mixture.
- Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
- In a saucepan set over medium-high heat, melt the butter.
- Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
- Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt.
- Stir to mix.
- Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
- Remove from the heat, uncover, and cool to room temperature.
- Remove and discard the lemon slices and bay leaves.
- Pour 1 1/2 cups of the sauce over the shrimp.
- Toss to coat well.
- Cover and refrigerate the shrimp for 1 to 2 hours.
- Cover and refrigerate the remaining sauce separately and save for dipping.
- Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
- While the grill is heating, reheat the remaining sauce making sure that it doesn’t burn.
- Remove the shrimp from the pan and discard the marinade.
- Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
- Don’t overcook or they will get tough.
- Serve with the warm sauce for dipping.
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August 2nd, 2006 by alice
Tags: Creaparmesan, Penne, Sauce, Sausage
INGREDIENTS
- 1lbpenne pasta, dry
- 1lbsweet Italian sausage links
- 2tablespoonsbutter
- 3clovesgarlic, chopped
- salt
- fresh coarse ground black pepper
- red pepper flakes
- 3tablespoonsall-purpose flour
- 1 1/2cupsmilk
- 1/2teaspoondried oregano
- 1/2teaspoondried basil
- 1/2cup fresh gratedparmesan cheese
- 3scallions, chopped
DIRECTIONS
- Remove sausage from casing if necessary and brown in 1 tbsp butter, preferably in a large wok or sauce pan.
- Meanwhile, cook penne in boiling salted water.
- Add chopped garlic to sausage and sautee 1-2 minutes.
- Add salt and black& red peppers.
- Add additional 1 tbsp butter and melt.
- Sprinkle with flour; stir well to ensure flour is absorbed.
- Add milk and bring to boiling.
- When the mixture starts to boil, reduce to low heat, add herbs and parmesan, and stir well.
- Simmer on low heat 2-5 minutes, stirring frequently (to desired thickness).
- Drain pasta and add to wok/skillet; stir to coat with sauce and heat through.
- Top with chopped fresh scallions and additional red pepper flakes and/or grated parm if desired.
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August 2nd, 2006 by alice
Tags: Stroganoff, Veal
INGREDIENTS
- 2tablespoonsvegetable oil
- 1 1/2lbs bonelessveal stew meat, cut into 1 1/2 inch cubes
- 3 mildItalian sausages, cut into 1 inch slices(I use turkey Italian sausage)
- 1mediumonion, chopped
- 1/2lbmushrooms, quartered
- 1cupbeef broth
- 1mediumred bell pepper, seeded and chopped
- 1/2cupdry sherryor additionalbeef broth
- 1cupsour cream
- 2tablespoonsflour
- ground nutmeg
- salt and pepper
DIRECTIONS
- Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
- Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
- In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.
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August 2nd, 2006 by alice
Tags: Cinnamon, Torte
INGREDIENTS
- 1cupbutter
- 1cupsugar
- 4eggs
- 1/3cup groundblanched almonds
- 2teaspoonscinnamon
- 1/2cupflour
- 1dashnutmeg
- 1/2cupmilk
- 1teaspoonvanilla
-
Crust
- 1 1/2cupsflour
- 1/2cupbutter
- 2tablespoonsbutter
- 1/2cupsugar
- 1egg
DIRECTIONS
- Prheat oven to 325F, grease a 9″ springform pan.
- CRUST: combine all crust ingredients in a food processor, pulse for 30 seconds.
- Roll dough out on a piece of cling film until it is 2 inches larger than the pan.
- Slide your hands carefully under the film, and quickly flip the dough onto the pan.
- Remove the clingfilm, push any parts of the dough that broke into place.
- In a large bowl, combine the butter and sugar, mix until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine almonds, cinnamon, flour and nutmeg.
- Combine milk and vanilla.
- Add alternately to the butter mixture.
- Pour over the crust and bake for 40 minutes.
- Turn heat down to 300 and bake until done, about 20 minutes.
- Cool and dust with confectioners sugar.
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August 2nd, 2006 by alice
Tags: Apple, Fritters, Than, Zrrr
INGREDIENTS
- 4red delicious applesor golden delicious apples
- 2teaspoonslemon juice
- 2cupspancake mix(”complete mix” type)
- 1 1/2cupswater
- 1/2teaspoonground nutmeg
- 1/2cupconfectioners’ sugar(powdered)
- 2cupsvegetable oil
DIRECTIONS
- Peel and core apples with apple corer.
- Slice apples into 1/4″ slices forming apple rings.
- Sprinkle apple slices with lemon juice to prevent browning.
- Mix together pancake mix, water and nutmeg.
- Add enough oil to fry pan to have at least 1″ oil (a deep fryer may also be used).
- Heat oil to approx 350 degrees F on medium heat.
- Coat 3-4 apple slices in batter and fry in oil about 1-2 minutes per side or until golden brown.
- Remove rings and place on a flat brown paper bag for draining.
- Repeat for all of the other apple rings.
- Let rings cool for about 5 minutes.
- Dust fritters with powdered sugar.
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