This is more about the concept than the recipe.
1 dozen fresh shucked oysters
corn meal
buttermilk
Frank's hot sauce
vegetable oil
Place oysters in a bowl and cover with buttermilk. Add a few dashes of Frank's. Refrigerate for 2 hours.
Heat oil in a small pot to 370 F. Remove oysters from BM and coat with corn meal. In small batches fry oysters in oil for about 2 minutes each or until done. They cook quick and don't over cook. Drain on rack.
Make whatever kind of fresh salad you want with whatever dressing you like. Simple salads with a vinaigrette seems to work best.
Hearts of Romaine
tomatoes
green olives
cucumber
crumbled Cotija Fresco
Top with fried oysters.
Saturday, May 2, 2009
Sunday, April 12, 2009
Deviled Eggs
Base
12 eggs
3 teaspoons Dijon mustard
1/2 cup of mayo
1 tablespoon minced shallot
5 dashes Franks hot sauce
salt
pepper
paprika
chopped fresh parsley
Options
green olives
sweet pickle relish
Hard boil eggs. Cool, peel, halve. Remove yolks and place in bowl. Mash 24 halved yolks with a potato masher until smooth. Add and blend in mayo, mustard, shallot, Franks, salt and pepper. Place whites on a bitchin' deviled egg plate. Fill the halved egg whites with yolk mixture. Dash on paprika and scatter parsley. Chill 3 hours. Serve.
This dish needs a pic.
12 eggs
3 teaspoons Dijon mustard
1/2 cup of mayo
1 tablespoon minced shallot
5 dashes Franks hot sauce
salt
pepper
paprika
chopped fresh parsley
Options
green olives
sweet pickle relish
Hard boil eggs. Cool, peel, halve. Remove yolks and place in bowl. Mash 24 halved yolks with a potato masher until smooth. Add and blend in mayo, mustard, shallot, Franks, salt and pepper. Place whites on a bitchin' deviled egg plate. Fill the halved egg whites with yolk mixture. Dash on paprika and scatter parsley. Chill 3 hours. Serve.
This dish needs a pic.
Saturday, February 14, 2009
Saturday, January 31, 2009
Sunday, January 11, 2009
Summer Pasta
A salute to the Silver Palate Cook Book.
4 large tomatoes, de-seeded and cut into 1/2 inch cubes (about 2-2.5 lbs)
1 lbs Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, rinsed, patted dry and cut into strips
1 cup olive oil
3 cloves of garlic minced
24 oz linguine
freshly-ground Parmigiano-Reggiano cheese
About 4 hours before serving, combine tomatoes, Brie, basil, olive oil, garlic, salt and pepper in a large mixing bowl. Let it sit out on the counter. Stir every hour or so. Don't cook it and don't put it in the fridge!!
Boil pasta until al-dente. Drain pasta and immediately toss with tomato sauce. Top with PR cheese and serve.
4 large tomatoes, de-seeded and cut into 1/2 inch cubes (about 2-2.5 lbs)
1 lbs Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, rinsed, patted dry and cut into strips
1 cup olive oil
3 cloves of garlic minced
24 oz linguine
freshly-ground Parmigiano-Reggiano cheese
About 4 hours before serving, combine tomatoes, Brie, basil, olive oil, garlic, salt and pepper in a large mixing bowl. Let it sit out on the counter. Stir every hour or so. Don't cook it and don't put it in the fridge!!
Boil pasta until al-dente. Drain pasta and immediately toss with tomato sauce. Top with PR cheese and serve.
Thursday, January 1, 2009
Marinated Roasted Stuffed Chicken
1 roasting chicken (approx 4½ lbs)
Marinate
olive oil
2 lemons halved
Montreal chicken seasoning
salt
pepper
dried parsley
dried thyme
Stuff
2 cups of Cornbread Dressing (I hope)
2 cups Italian Sausage
1/2 onion chopped fine
olive oil
salt
pepper
dried parsley
dried thyme
dried sage
Roast
1 stick of unsalted butter
1 lemon
Montreal chicken seasoning
salt
pepper
dried parsley
dried thyme
1/2 cup of white wine
Wash and dry chicken and remove the stuff inside. Cut way any excess skin or fat around the openings. Slide you fingers between the skin and the breast meat creating some separation. Do the same thing around the thigh. Place the chicken in a large mixing bowl.
Liberally and individually coat the bird inside and out with olive oil, juice from one of the lemons, Montreal chicken seasoning, salt, pepper, dried parsley, dried thyme. Use your best judgement as to what is enough of each. Put a spent lemon inside your chicken. Cover with a paper towel and refrigerate for 4-8 hours. Rotate chicken every hour to recoat with marinade. Add more of any of the ingredients as needed.
In a medium sauce pan soften the chopped onion in olive oil over medium heat. Add two cups of bulk Italian sausage. Break-up and brown. Add salt, pepper dried parsley, dried thyme, dried sage. Drain excess fat (but not too much). Combine cornbread dressing and saute for another 5 minutes.
Remove the lemon from inside and place the chicken in a large cast iron skillet. Cut the butter into table spoon size pieces and slide between skin and the breast and thigh meat. Fill the birds cavity 90% full with sausage and cornbread dressing stuffing. Don't cram it in there. Squeeze a lemon over the brid and put the halves in the skillet. Bake in a 400 degree oven for 30 minutes and then pour the white wine over the bird. Bake for another hour. Remove. Tent and let rest for 10 minutes. Carve and eat.
Marinate
olive oil
2 lemons halved
Montreal chicken seasoning
salt
pepper
dried parsley
dried thyme
Stuff
2 cups of Cornbread Dressing (I hope)
2 cups Italian Sausage
1/2 onion chopped fine
olive oil
salt
pepper
dried parsley
dried thyme
dried sage
Roast
1 stick of unsalted butter
1 lemon
Montreal chicken seasoning
salt
pepper
dried parsley
dried thyme
1/2 cup of white wine
Wash and dry chicken and remove the stuff inside. Cut way any excess skin or fat around the openings. Slide you fingers between the skin and the breast meat creating some separation. Do the same thing around the thigh. Place the chicken in a large mixing bowl.
Liberally and individually coat the bird inside and out with olive oil, juice from one of the lemons, Montreal chicken seasoning, salt, pepper, dried parsley, dried thyme. Use your best judgement as to what is enough of each. Put a spent lemon inside your chicken. Cover with a paper towel and refrigerate for 4-8 hours. Rotate chicken every hour to recoat with marinade. Add more of any of the ingredients as needed.
In a medium sauce pan soften the chopped onion in olive oil over medium heat. Add two cups of bulk Italian sausage. Break-up and brown. Add salt, pepper dried parsley, dried thyme, dried sage. Drain excess fat (but not too much). Combine cornbread dressing and saute for another 5 minutes.
Remove the lemon from inside and place the chicken in a large cast iron skillet. Cut the butter into table spoon size pieces and slide between skin and the breast and thigh meat. Fill the birds cavity 90% full with sausage and cornbread dressing stuffing. Don't cram it in there. Squeeze a lemon over the brid and put the halves in the skillet. Bake in a 400 degree oven for 30 minutes and then pour the white wine over the bird. Bake for another hour. Remove. Tent and let rest for 10 minutes. Carve and eat.
Sunday, December 21, 2008
Wing Bruschetta (accidental recipe)
2 dozen wing drumettes
olive oil
2 cloves garlic chopped fine
1/2 white onion chopped fine
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
juice of a lime
2 bottles of Franks Wing Sauce
salt, pepper
Montreal Chicken Seasoning
loaf of French bread
fresh blue cheese
Monterrey Jack cheese
This dish was an awesome recovery from an ill-conceived attempt at something completely different.
Cover bottom of a skillet with olive oil and heat over medium. Single layer many wings as you can in the oil. Season with salt, pepper and Montreal Chicken Seasoning. Brown about 4 minutes, turn, re season and brown for another 4 minutes. Remove wings from the skillet. Do as many batches as you need.
With all the wings browned, add the garlic and the onions to the skillet and cook for 3 to 4 minutes.
Add the wings, sautéed garlic and onions, Franks Wing Sauce, vinegars and lime juice to a Crock Pot. Cover and cook for 1 hour on high. Cook for 5 hours on low. Remove wings from the Crock. If the meat does not fall of the bone, you screwed up. Separate the bones from the meat.
Slice about 15 appetizer size pieces of bread, arrange on a cooking sheet and top with as much fresh blue cheese as you can stand. Add on chicken meat and top with a thin slice of Monterrey Jack cheese. Bake for 20 minutes on 300.
olive oil
2 cloves garlic chopped fine
1/2 white onion chopped fine
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
juice of a lime
2 bottles of Franks Wing Sauce
salt, pepper
Montreal Chicken Seasoning
loaf of French bread
fresh blue cheese
Monterrey Jack cheese
This dish was an awesome recovery from an ill-conceived attempt at something completely different.
Cover bottom of a skillet with olive oil and heat over medium. Single layer many wings as you can in the oil. Season with salt, pepper and Montreal Chicken Seasoning. Brown about 4 minutes, turn, re season and brown for another 4 minutes. Remove wings from the skillet. Do as many batches as you need.
With all the wings browned, add the garlic and the onions to the skillet and cook for 3 to 4 minutes.
Add the wings, sautéed garlic and onions, Franks Wing Sauce, vinegars and lime juice to a Crock Pot. Cover and cook for 1 hour on high. Cook for 5 hours on low. Remove wings from the Crock. If the meat does not fall of the bone, you screwed up. Separate the bones from the meat.
Slice about 15 appetizer size pieces of bread, arrange on a cooking sheet and top with as much fresh blue cheese as you can stand. Add on chicken meat and top with a thin slice of Monterrey Jack cheese. Bake for 20 minutes on 300.
Sunday, November 30, 2008
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