January 19th, 2008 by alice
Tags: Cornbread, Skillet, Supper
INGREDIENTS
- 1lbground chuck
- 2mediumonions, coarsely chopped
- 1mediumgreen pepper, coarsely chopped
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1cupplain cornmeal
- 1teaspoonsalt
- 1/2teaspoonbaking soda
- 1cupmilk
- 1/4cupbacon drippings
- 2largeeggs, lightly beaten
- 1 (15 ounce)cancream-style corn
- 2cups shreddedcheddar cheese, divided
DIRECTIONS
- Preheat oven to 350°.
- Cook first 3 ingredients in a large skillet over medium-high heat until meat is browned, stirring until it crumbles.Drain; return to skillet.Stir in 1 teaspoon salt and 1/4 teaspoon pepper.Set aside.
- Place a well-greased 10-inch cast-iron skillet in oven for 5 to 7 minutes or until hot.
- Combine cornmeal and next 6 ingredients in a large bowl, stirring until dry ingredients are moistened.Pour half of cornmeal mixture into hot skillet; sprinkle with 1 cup cheese and all of meat mixture.Pour remaining cornmeal mixture over meat mixture; sprinkle with remaining cheese.Bake for 45 to 55 minutes or until golden.Let stand 5 minutes before serving.Cut into wedges to serve.
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January 19th, 2008 by alice
Tags: Cream, Oyster, Saffron, Soup, Wine
INGREDIENTS
- 12largeoysters
- 8ounces matchstickfrozen mixed vegetables
- 4saffron strands
- 1fish bouillon cube
- 1tablespoonbutter
- 1/2cupdry white wine
- 2tablespoonscream
- 1/4teaspoonsalt
- 1/4teaspoonwhite pepper
DIRECTIONS
- Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint.
- Pour this into a wide pot, bring to the boil.Add the bouillon. Simmer around 30 minutes over low heat.
- While it’s cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek).Cook this about 5 minutes. Salt and pepper the vegetables.
- After the soup broth has cooked 30 minutes, add the matchstick vegetables.Add the cream and the saffron.Blend this all, at a low simmer, and taste for seasoning.
- Add the 12 oysters.
- Cook only 30 seconds to 1 minute.
- Serve.
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January 19th, 2008 by alice
Tags: Cheese, Creablue, Vermicellie
INGREDIENTS
- 2ouncesvermicelli, uncooked
- 1teaspoonbutter
- 1/4cupmushrooms, sliced
- 2teaspoonsonions, chopped
- 1teaspoonparsley, chopped
- 1/4cupwhipping cream
- 1tablespoonblue cheese, crumbled
DIRECTIONS
- Cook pasta according to package directions.
- Meanwhile in a small skillet melt butter, add mushrooms and onions. Cook until onion is tender.
- Stir in whipping cream and blue cheese. Cook stirring constantly until cheese is melted and mixture thickened.
- Season to taste.
- Serve sauce over hot pasta.
- Sprinkle with parsley.
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January 19th, 2008 by alice
Tags: Cheese, Pimiento
INGREDIENTS
- 2cupsextra-sharp cheddar cheese, shredded
- 1 (2 ounce)jardiced pimentos, drained
- 1/4cuppecans, chopped
- 1/4-1/2cupmayonnaise
- 1/4teaspoongarlic powder
- 1/4teaspoondry mustard
- 1/4teaspoonblack pepper
- 1pinchsugar
- 1/4teaspoonworcestershire sauce
- 1/4teaspoonTabasco sauce
DIRECTIONS
- Combine cheese, dry spices and sugar, tossing well so spices are thoroughly distributed throughout the cheese.
- Add in the drained pimientos, Worcestershire & Tabasco, mixing well.
- Begin adding in mayonnaise, starting with 1/4 cup.
- Mix well & continue adding until it is a stiff, chunky paste.
- Take 1/3 to 1/2 the mixture and process it in a food processor or blender until it is a smooth, creamy paste.
- Add the processed paste back in to the chunky paste and add in the pecans.
- Mix so the pastes and the pecans are well combined.
- Store in air-tight container in fridge.
- It is best if you let it sit overnight so the flavors can combine, but if you can’t help yourself just go ahead and have some now.
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January 19th, 2008 by alice
Tags: Chipotle, Pistachioions
INGREDIENTS
- 3red onions, peeled and cut in to 1/2-inch rounds
- 2tablespoonssugar
- 1/4cupbalsamic vinegar
- 2chipotle chiles in adobo, chopped with sauce
- 3tablespoonsolive oil
- 1/4cup crushed androasted pistachios
DIRECTIONS
- 1. In a hot sauté pan, quickly caramelize red onions in olive oil for 2
- minutes. Don�t let onions cook too much�they need to slightly crunchy.
- 2. Sprinkle sugar over onions, stir and quickly add vinegar.
- 3. Stir in chipotles, season with salt and pepper then remove onions from heat. (Adjust the amount of chipotles to the amount of heat
- desired). Add pistachios and serv.
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