Ingredients:
6 eggs, hard boiled, cooled, and peeled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon finely chopped chives
Hot pepper sauce
Paprika
Salt and pepper
Variation: add 1 teaspoon chopped canned jalapeno peppers
Directions:
Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika.
[Full Story »]
Food - Topics from March, 2010
New Orleans Barbecue Shrimp
Ingredients:
4lbs. unpeeled large fresh shrimp
1/2 c. butter
1/2 c. olive oil
1/4 c. chili sauce
1/4 c. worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tbsp. creole seasoning
2 tbsp. lemon juice
1 tbsp. chopped parsley (optional)
1 tsp. paprika
1 tsp. oregano
1 tsp. ground red pepper
1/2 tsp. hot sauce
French bread
Spread shrimp in shallow, aluminum foil-lined broiler pan or roasting pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts. Pour over shrimp. Cook shrimp at 375 degrees until they turn pink, turning ocassionally.
Use the French bread to dip in the sauce. [Full Story »]
4lbs. unpeeled large fresh shrimp
1/2 c. butter
1/2 c. olive oil
1/4 c. chili sauce
1/4 c. worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tbsp. creole seasoning
2 tbsp. lemon juice
1 tbsp. chopped parsley (optional)
1 tsp. paprika
1 tsp. oregano
1 tsp. ground red pepper
1/2 tsp. hot sauce
French bread
Spread shrimp in shallow, aluminum foil-lined broiler pan or roasting pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts. Pour over shrimp. Cook shrimp at 375 degrees until they turn pink, turning ocassionally.
Use the French bread to dip in the sauce. [Full Story »]
Colcannon/St. Patrick's Day Milkshake
With St. Patrick's Day coming up, here is a traditional Irish dish. This would go great with corned beef or a nice Irish beef stew. May the luck of the Irish be with you!
Ingredients:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions:
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Milkshake
Ingredients:
1 cup whole milk (or 2% milk)
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions:
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
[Full Story »]
Ingredients:
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions:
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Milkshake
Ingredients:
1 cup whole milk (or 2% milk)
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum
Directions:
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
[Full Story »]
Sweet and Spicy Grilled Cheese
Ingredients:
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 or 2 large tomatoes, sliced
Cooking spray
Directions:
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread.
Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot. [Full Story »]
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 or 2 large tomatoes, sliced
Cooking spray
Directions:
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread.
Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot. [Full Story »]
Shrimp with Rice
Ingredients:
Two 6 oz. boxes Uncle Ben's long-grain and wild rice
2 lbs. shrimp, cleaned, peeled and deveined
1 onion, diced and sauteed in 2 tbsp. butter
1 bell pepper, chopped
Two 10.75 cans condensed cream of mushroom soup
16 oz. grated cheedar cheese; reserve 1/2 cup for top
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice and remaining ingredients in a baking dish and sprinkle with reserved cheese. Bake for 45 minutes. [Full Story »]
Two 6 oz. boxes Uncle Ben's long-grain and wild rice
2 lbs. shrimp, cleaned, peeled and deveined
1 onion, diced and sauteed in 2 tbsp. butter
1 bell pepper, chopped
Two 10.75 cans condensed cream of mushroom soup
16 oz. grated cheedar cheese; reserve 1/2 cup for top
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice and remaining ingredients in a baking dish and sprinkle with reserved cheese. Bake for 45 minutes. [Full Story »]
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