Monthly Archives: March 2013

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Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes

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Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes

Barbecued Pork Chops

Ingredients

2 pork chops

BBQ Sauce

Salt and Pepper

Directions

Season chops with salt and pepper. Marinate in BBQ sauce for an hour. Heat charcoal in BBQ grill. Grill chops approx. 5 minutes per side.

Sauteed Turnip Greens

Ingredients

4 cups turnip greens, stem removed and chopped

3 cloves garlic, minced

2 tbsp olive oil

salt and pepper to season

Directions

Heat oil in pan and cook garlic until light brown. Add greens and cook until wilted. Season with salt and pepper.

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Lobster Thermidor

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Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.

Ingredients:

Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice
Paprika

Directions:

Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!

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Almond Flour Waffles

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Almond Flour Waffles

Ingredients:

1/2 cup almond flour
1/4 cup milk
1 egg
1 Tb brown sugar (Splenda blend optional)
1 Tb wheat germ
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
Pinch salt

Directions:

Mix all the ingredients. Let it sit for at least 5 minutes while your waffle iron heats up. Cook them the way you like them. If you don’t know how long that is, try going until they stop releasing steam.

Commentary: This will make about 3 waffles. You might need to at least double this recipe but this works for us as part of a complete breakfast. We use Splenda brown sugar blend to keep these low in carbs.

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Crab Cake Eggs Benedict

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Crab Cake Eggs Benedict

Ingredients

4 frozen crab cakes
4 poached eggs
4 pieces of grilled ham
1 cup Hollandaise Sauce

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback

 

 

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Barbecued Pork Ribs and Grilled Artichokes

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Barbecued Pork Ribs

Ingredients

5 pounds pork spareribs, cut into serving size pieces
2 cups of BBQ Sauce
salt and pepper

Directions

  1. Place ribs in large pot. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
  2. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.
  3. Preheat grill for medium-high heat.
  4. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Inspired by: http://allrecipes.com/recipe/barbequed-pork-ribs/

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Shrimp Creole Spinach Cannelloni

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Delicious solution for leftover Shrimp Creole! 

Shrimp Creole Spinach Cannelloni

Ingredients

Leftover Shrimp Creole
Cannelloni Shells
Half diced onion
4 oz Ricotta Cheese
1/2 cup Parmesan Cheese
1/2 Can Spinach, drained
Directions

Preheat oven to 350 degrees. Cook cannelloni shells per box directions. Spoon shrimp, peppers, and onions from leftover shrimp creole and put in bowl. Mix with spinach, diced onion, ricotta cheese, parmesan cheese, dash of hot sauce, salt and pepper to season.

Fill cannelloni shells with mixture. Place in baking dish. Cover with sauce from shrimp creole leftovers. Sprinkle with more parmesan. Cover with foil and bake for 30 minutes.

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Shrimp Creole

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Shrimp Creole

Ingredients

2 lbs. Peeled and Deveined Shrimp
2 Tbsp Butter
1 Large Onion, finely chopped
2 Ribs Celery, finely chopped
1 small Green Pepper, finely Chopped
2 Tbsp Creole Seasoning
2 Tbsp Tomato Paste
28 oz Can Crushed Tomatoes
1/2 Cup Dry White Wine
2 Cups Shrimp Stock (can)
2 Tbsp Garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp Black Pepper
1 bunch Fresh Thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire Sauce
1/8 Cup Flat Leaf Parsley, minced
Brown Rice

Directions

Melt the butter in a large sauce pan over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add tomatoes.  Stir well.

Add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining parsley.

Inspired by: http://www.nolacuisine.com/2008/04/13/shrimp-creole-recipe/