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!

Tigga buttercream

 

• BUTTERCREAM RECIPE! •
180g Pasteurized egg whites
300g superfine sugar

500g Unsalted Butter
120g Vegetable Shortening 
240g 10x sugar
1Tbsp Vanilla (or any flavoring)

shrimp etouffee and jalapeno cornbread

 

Coconut Pastry Cream

1 cup coconut milk 1 cup half-and-half 1 vanilla bean, split and scraped 4 egg yolks 1/2 cup sugar 1/4 cup cornstarch 2 teaspoons vanilla 1 1/2 cups coconut  whisk sugar and cornstarch together in a bowl.  Add eggs and whisk until smooth. Place coconut milk, half and half and vanilla bean in a saucepan. Heat to simmering. Ladle out about 1/3 of the liquid and stir into the egg mixture. Pour egg mixture back into saucepan and heat, stirring constantly until it boils.  Let boil for 1 minute stirring all of the time. Pour through a strainer into a bowl and stir in vanilla and coconut. Place plastic wrap over custard so that it is touching the surface. Refrigerate overnight.

Chiqui's Ice Water cake

I quote the recipe in its entirety from my old favourite, the long out-of-print A World of Baking by Delores Casella, page 14. (Published by David White, New York, 1969).” 

ICE WATER WHITE CAKE 

The lady who gave me this excellent recipe called it "Sweet Water Mountain Cake." We find that it makes a very good tiered cake. If multiplied five times, the recipe will make a 3-tier cake, with a 4-inch, an 8-inch, and a 12-inch layer. It also makes very good cupcakes, and a good loaf cake. With the exception of the water, which should be ice cold, all ingredients should be at room temperature. 

• 3 and 1/4 cups sifted pastry or cake flour 
• ½ teaspoon salt 
• 4 teaspoons baking powder 
• ½ cup butter or margarine 
• 2 cups superfine granulated sugar 
• 1 and ½ cups ice water 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon almond extract (optional) (I used ½ tsp. almond extract) 
• ½ cup (about 4) egg whites 

Sift the flour with the salt and baking powder. Cream the butter or margarine and gradually add 1 and ½ cups of the sugar. Beat until mixture is light and fluffy. Combine ice water and flavourings. Add sifted dry ingredients to the creamed mixture alternately with the ice water, beginning and ending with dry ingredients. Beat until smooth, but do not overbeat. In another bowl, beat the egg whites until foamy, gradually beat in the remaining ½ cup sugar, and beat until stiff and glossy. Very carefully fold this meringue into the batter, folding just until no traces of white can be seen. Turn batter into 2 9-inch round layer pans that have been buttered and floured. 

Bake in 350 degree oven for 25 to 30 minutes, or until cake tests done. Cool in pans for 5 minutes before turning out onto racks. Fill and frost as desired. 

Mexican Rice

Ingredients:

•  2 Tbsp neutral oil like canola or extra light olive oil

• 2 standard cups of long grain enriched white rice

• 2 Tbsp tomato bouillon with chicken flavor

• 2 Tbsp better than bouillon chicken base

• 3 cups water, boiling

• 1/2 tsp salt

• 4 oz roasted green chiles (I like 505 Southwestern medium)

• 3 cubes of Dorot frozen garlic 

Preheat dutch oven on medium heat, then add oil to heat until shimmery. Add rice and stir to coat each grain. Saute rice grains for 3-5 minutes on medium heat until opaque. Add tomato bouillon, chicken base, and salt and saute until fragrant. Add green chiles and garlic, being careful not to scorch. Then add boiling water and deglaze the bottom of the pot, stirring constantly. Once the water is thoroughly incorporated, reduce heat to Low (i use 3) and cover, cooking for 20 minutes.  

Butter Pecan Cookies

 1 box butter pecan cake mix

1/2 c oil

2 eggs

Beat together, then add 

1 cup pecans

1 pkg Toffee and Chocolate bits (I have trouble finding these I use Heath English Toffee bits)

Bake at 350 10-12 minutes

Breakfast casserole

cooking spray

1  8 oz can crescent rolls

1/2 lb Jimmy Dean breakfast sausage, browned and drained

4 oz sharp cheddar, shredded

8 eggs

1 c milk

dry mustard, salt and pepper

Preheat oven to 375F. Spray 9x13 pan or half-size disposable steam pan with cooking spray. Beat eggs and milk together in a small bowl. Press crescent rolls into bottom of pan so that perforations are sealed. Sprinkle the crumbled sausage and cheddar over the crescent rolls. Pour egg/milk mixture over the meat and cheddar. Season liberally with salt, pepper and dry mustard. Bake time depends on size pan used (usually 20-25 minutes). 

Pecan Tassies in Cream Cheese Pastry

 

Ingredients

Ingredient Checklist

• Pastry:
• 1 cup flour
• 1 tablespoon  sugar
• Dash of salt
• ¼ cup (2 ounces)  cream cheese, softened
• 2 tablespoons butter  softened
• 2 tablespoons milk
• Cooking spray
• Filling:
• ⅓ cup finely chopped pecans
• ½ cup packed brown sugar
• ⅓ cup light-colored corn syrup
• 1 teaspoon vanilla extract
• 1/8 tsp salt
• 1 large egg
• 1 large egg white

• Directions

  Instructions Checklist

  • Step 1

    Preheat oven to 350°.

  • Step 2

    To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

  • Step 3

    Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

  • Step 4

    To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

  • Step 5

    Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Pressure Cooker Black Beans

1 lb. dried black beans, rinsed and odd beans removed
1 small white onion, diced
3 cloves garlic, whole
3 cloves garlic, diced
1 jalapeno, seeds removed and diced
1 teaspoon cumin
1 teaspoon oregano, optional
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
6 cups chicken stock
cilantro

Add all ingredients to pressure cooker and cook at high pressure for 50 minutes. For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve. Remove lid and discard whole cloves and bay leaves. Season to taste with salt and serve. Sprinkle with fresh cilantro at the table.

Cilantro Chimichurri

• 1 cup packed fresh cilantro, washed and dried
• 5 medium cloves garlic, peeled
• 2 tablespoons fresh oregano leaves
• ½ cup avocado oil
• ¼ cup red wine vinegar
• 1/2 tsp salt
• fresh cracked pepper
• 1/4 teaspoon red pepper flakes

In food processor, pulse cilantro, garlic, and oregano until finely minced (scraping down bowl as needed). Add oil, vinegar, salt, pepper and red pepper flakes and stir until combined and cohesive.

Fried Shrimp

from Donald Link's Real Cajun

Southern-Fried Shrimp 

2 dozen large shrimp, peeled1/2 teaspoon plus 1 1/2 tablespoons salt (I thought this was too salty so will cut back to 1 Tbsp next time)1/4 teaspoon plus 1 tablespoon ground black pepper2 cups all-purpose flour2 teaspoons cayenne pepperPeanut oil, for frying1 cup well-shaken buttermilk2 teaspoons Creole (or whole-grain) mustard 


Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate bowl, whisk together the flour with the remaining salt, pepper, and the cayenne.

Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees F.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t overcrowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or nicely as they should.)

Lisa's refried beans

I use about 6 slices of bacon for a 26.5 oz can of pinto beans. Fry the bacon and retain the drippings. Add the can of beans including all the liquid and simmer in the drippings for several minutes. While simmering I add garlic salt and ground cumin. Let the mixture reduce slightly before mashing,  but there should still be a good amount of liquid. While still over heat, Mash the beans with a masher or immersion blender to get desired consistently, then remove from heat and let rest for at least 10 minutes before serving. I do not use oregano or onion in my recipe. 

Streusel Topping for Muffins

1 1/3 c sugar

3/4 c plus 1.5 Tbsp. flour

2 1/2 tsp cinnamon

1 stick butter

Mix sugar, flour and cinnamon, then cut in butter with pastry blender or in food processor until mixture is crumbly.  Store in freezer and thaw before spooning onto portioned muffin batter.

Blueberry Buckle

Dry:
3 1/2 cups all-purpose flour
5 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1 cup sugar

2 cups fresh blueberries

Wet:
1 1/2 c buttermilk
2/3 c vegetable oil
2 eggs, lightly beaten

Preheat oven to 375F and lightly grease a 9x13 pan.

Combine dry ingredients in a large bowl.  Add blueberries, tossing gently.  Make a well in the center of the mixture.  Whisk wet ingredients together in a different bowl, then add all at once to flour mixture, stirring just until moistened.

Spoon batter into prepared pan and top with streusel.  Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.  Cool cake in pan on a wire rack.

Streusel topping: 1/4 c sugar, 2 1/2 Tbsp flour, 1/2 teaspoon cinnamon, 1 1/2 Tbsp butter (Mix sugar, flour, and cinnamon. Cut in butter with pastry blender until mixture is crumbly.)

Trash

4 cups bite-sized tostitos
4 cups Crispix
3 cups nuts
4 cups popped popcorn
1 bag pretzel thins

1/2 c butter
1/2 c white corn syrup
1/2 c brown sugar
1/2 tsp cayenne
1/2 tsp cinnamon
1/2 tsp chili powder

In sauce pan combine other ingredients and slowly bring to a boil over medium heat.  Drizzle over other ingredients stirring as you do.

Bake in 250 degree oven for 1 hour, stirring ever 20 minutes.  Pour into parchment paper to cool.  Break up as it cools.  Store in airtight container.  

Bread Bowl Dip

2 c grated cheddar cheese
1 1/2 c sour cream
4 oz diced green chiles
1 jar dried beef, rinsed and chopped
1 bunch of green onions, sliced
1 Tbsp worcestershire sauce
2 oz jar of diced pimentos, drained

Combine ingredients and bake in bread bowl for 50-55 mins at 325F, covering with foil if needed to prevent excessive browning of bread.  

q39 slaw for pulled pork

1 c mayo
1/4 c sugar
1/4 c apple cider vinegar
1/2 tsp celery seed
1/2 tsp garlic salt
1 Tbsp yellow mustard
10 oz angel hair cabbage slaw mix
2 med granny smith apples, small dice
1/2 bunch green onions, sliced on bias

Dress just before serving.

Ranger Cookies

1 stick butter 1/2 c crisco 1 c brown sugar 1 c sugar 2 eggs 1 tsp vanilla 2 c flour 1 tsp baking soda 1 tsp baking powder 2 c corn flakes 2 c oatmeal 1 c coconut

Cream the fats and sugars for 5-7 minutes until the color changes and it's light and fluffy. Add eggs one at a time and vanilla. In a separate bowl mix flour salt baking soda and powder and add to dough. Stir in cornflakes oatmeal and coconut. Bake at 375 for 8 minutes.