Dipped Ginger Crinkles

2 cups sugar

1-1/2 cups vegetable oil

2 eggs

½ cup molasses

4 cups all purpose flour

4 tsp baking soda

1 Tbsp ground ginger

2 tsp. ground cinnamon

1 tsp salt

Additional sugar

Vanilla Almond Bark

In a mixing bowl, combine sugar and oil; mix

well. Add eggs, one at a time, beating well after

each addition. Stir in molasses. Combine dry

ingredients; gradually add to creamed mixture

and mix well. Shape into 1 inch balls and roll in

sugar. Place 2 inches apart on ungreased baking

sheets. Bake at 350 degrees for 8-10 minutes

or until about a minute after they start to

crackle on top. Remove to wire racks to cool.

Melt almond bark according to directions on

package. Dip the cookies halfway, shake off

excess. Place on waxed paper to cool and

harden.

Makes about 5 dozen.

Gluten-Free Chocolate Chip Cookies

GF Version of David Leite’s 36 hour GF chocolate chip cookies from Gluten Free Girl. By the way, do not double this recipe!

• 1 cup sorghum flour
• 1 cup tapioca starch
• 1 cup potato starch
• 1 cup amaranth flour
• 1 Tbsp xanthan gum
• 1½ tsp baking soda
• 2 tsp baking powder
• 1½ tsp kosher salt
• 2½ sticks (10 ounces) butter, softened (original uses unsalted butter) (for parve cookies, use Earth Balance Vegan Buttery Sticks instead) (latest discovery: Miyoko’s “Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt” is fantastic if you want to make them parve!)
• 1¼ cups brown sugar
• 1 cup plus 2 Tablespoons granulated sugar (original uses bakers’ sugar, which is extra fine)
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 16 ounces chocolate chips (original uses Dagoba chocodrops)
• sea salt

Sifting the dry ingredients. Sift each of the four flours/starches, individually, into a large bowl. Sift in the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.

Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.

Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mix after each addition. When all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don’t want broken chocolate here.

Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn’t touch the dough for 36 hours. Really.

Preparing to bake. 36 hours later (or as long as you could stand it – it’s OK with less time), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350 °. Line a baking sheet with parchment paper or a non-stick baking mat.

Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet, not pressing down, just keeping the sphere shape. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt. See notes below for different sizes I’ve tried.

Bake the cookies for 18 minutes, or until the cookies have flattened and spread, and the edges have started to turn golden brown. Don’t overcook! The middles should still be somewhat soft. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.

Eat warm chocolate chip cookies and feel grateful. Why not?

Eve found this recipe on glutenfreegirl and the chef, which, I’m sad to discover, is no longer active. Fortunately, I had copied it here in order to add a few little modifications.

Update February 2023: I made these parve using Earth Balance sticks and dairy free chocolate chips, and they are still delicious. I weighed the dough balls at 3.4 – 3.5 oz each. The cookies are quite large, and I made 17 of them.

Wedding Festival April 2023: I made these parve using Miyoko’s vegan butter mentioned in the ingredients. Balls are 1.7-1.9 oz each, and I put 12 on a cookie sheet, and baked them for 18 minutes. Also I forgot to sprinkle them with sea salt but since the butter was salted that’s probably a good thing. They came out perfect!

Do not double this recipe, unless maybe you have an extra large mixer!

Grilled Red Snapper with Cajun Cream Sauce

 

Red Snapper is a great fish for grilling. For this recipe you can substitute just about any white fish with this technique, served with a Cajun Cream Sauce over grilled Asparagus.

Total Time

35min

5.0 

1 Rating

Author: How to BBQ Right

Servings: 

4

Ingredients

Grilled Red Snapper

•

4

Red Snapper Fillets

•

1/2 cup

Cajun Seasoning

•

8 oz

Lump Crab Meat

•

2 Tbsp

Olive Oil

•

2 Tbsp

Butter

•

to taste

Lemon Wedges

Cajun Cream Sauce

•

2 Tbsp

Butter

•

3 cloves

Garlic , minced

•

1 tsp

Minced Fresh Parsley

•

1/4 cup

White Wine

•

1 cup

Heavy Cream

•

1 Tbsp

Cajun Seasoning

•

1/2 tsp

Lemons , zested

•

1

Lemon Wedge

•

2 Tbsp

Grated Parmesan Cheese

Cooking Instructions

1. 

Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.

2. 

Drizzle Olive Oil (2 Tbsp) over the skin side of each Red Snapper Fillets (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (1/2 cup) .

3. 

While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (2 Tbsp) in a small sauce pan over medium heat. Add Garlic (3 cloves) and Fresh Parsley (1 tsp) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.

4. 

Add Heavy Cream (1 cup) and Cajun Seasoning (1 Tbsp) . Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemons (1/2 tsp) , squeeze in Lemon Wedge (1) , and add the Grated Parmesan Cheese (2 Tbsp) . Remove from heat and rest until ready to serve over fish.

5. 

Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.

6. 

During the last few minutes of grilling melt Butter (2 Tbsp) in a small sauté pan. Place the Lump Crab Meat (8 oz) into the pan and warm for 1-2 minutes tossing gently in the butter.

7. 

Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedges (to taste) . This dish is great served over grilled Asparagus or steamed rice.

Panang Curry

• 1 tablespoon oil
• 1 small onion , sliced
• ▢1 green bell pepper, thinly sliced
• ▢1 red bell pepper, thinly sliced
• 2 pounds boneless skinless chicken thighs, diced in bite size chunks
• ▢2 teaspoons freshly grated ginger
• ▢4 garlic cloves, minced
• ▢2 14 oz cans Chaokoh coconut milk
• ▢2 teaspoons cornstarch
• 1 can maesri panang curry paste
• ▢1 tablespoon brown sugar
• ▢1 tablespoons fish sauce
• 1 c frozen peas
• ▢1 tablespoon lime juice
• ▢1 cup loosely packed Thai basil leaves, roughly chopped
• 1 Tbsp finely minced lime kaffir leaves
• ▢Hot cooked rice white, brown or jasmine

Sauté onions in hot oil for a few minutes with salt and pepper, then add bell pepper slices. Sauté until desired tenderness. Turn up heat and sear chicken pieces. Add ginger and garlic and sauté until fragrant. Then add 1 1/2 cans of coconut milk, scraping up bits of flavor from the pan. Whisk cornstarch with the remaining 1/2 can of coconut milk and add, along with brown sugar and fish sauce. Reduce heat and cover, simmering until chicken is cooked through and tender. Add frozen peas and cook until heated through. Garnish with lime juice, basil leaves, and lime kaffir leaves. Serve over hot rice. 

 

Oven Rice at High Altitude

1 lb bag long grain white rice

1 Tbsp salt

4.5 c water

2 Tbsp butter (optional)

Preheat oven to 350F. Soak rice in cool water for 30 minutes. Drain well. Spray 9x13 aluminum pan with cooking spray and place on baking sheet. Spread soaked and rinsed rice in even layer in an aluminum pan. Bring water, salt, and (optional) butter to a boil. When water is boiling, pour evenly over rice and cover immediately with heavy duty aluminum foil. Make sure all corners are tightly sealed. Bake for 35-40 mins, then turn oven off and leave rice to sit for 10 additional minutes. Fluff with a fork. 

Strawberry margarita

 6 oz blanco tequila

2 oz cointreau

8 oz strawberries

4 oz lime juice

Crawfish étouffée

 YIELD 4 servings

INGREDIENTS

• 1 lb. packaged Louisiana crawfish tails, soaking in 1.5 c. water

• 3-5 cloves of garlic, minced

• 1 lg. onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2-3 stalks celery*, diced

• 2 tbsp. oil (canola or veggie, tho I used olive once and it was pretty good)

• 2 tbsp. butter

• 4 tbsp. flour

• cayenne

• white pepper

• salt

• garlic powder

• 3-4 scallions, chopped

• rice

• French bread

PREPARATION

• Ok, so first thing's first do NOT wash off the juices from the crawfish tails! Don't even worry about the tails just yet. Leave em in the fridge for now. In a cast iron skillet, add oil and get it hot over a medium-low heat, then add your butter. Once the butter's melted and mixed up into the oil, add your flour, constantly keep the flour-oil moving, to avoid burning. So, after a few minutes of moving the roux around, it should come to that nice light tan color. Toss in your veggies and saute in the roux until the onions are translucent. Now... as your veggies are cooking, get out your bag of thawed crawfish tails. Empty the bag into a bowl and add 1.5 cups of water to them. Stir them around so you get off all the juices. Strain the tails from the juice, and set them aside. Once you're veggies are cooked down a bit, add the juice to the pan. Bring this to a boil and add your salt, white pepper, garlic powder and cayenne. You pretty much have to eyeball it yourself, cuz I ain't got a clue how much I use. Add a bit, then taste test it til you got it where you want it. Bring it to a boil, lower to a simmer and let this cook for about 20 minutes. And, while that's cooking, make your rice. After 20 minutes, add your crawfish tails and your scallions, mix that up, and let cook another 5 minutes or so. (The tails are already cooked, so it's really just a heat up you need to do.) Heat up some bread in the oven, prep 1 part rice into a bowl for 2 parts etouffee, and get it!