Adolfo’s Crab and Corn Cannelloni 


Adolfo’s Crab and Corn Cannelloni

Adolfo’s on Frenchmen Street is one of our favorite restaurants in New Orleans. Here’s the recipe for their famous cannelloni appetizer we found on Nola.com thanks to an interview with Doug MacCash. 

Ingredients 

Can of creamed corn
1 tbsp minced garlic
2 tbsp butter
6 heads of garlic
small container of la crab claw meat
package of italian sheedded cheese
1 cup of half and half
fresh lasgana sheets
1 cup breadcrumbs
1/2 jar marinara sauce

Directions: http://videos.nola.com/times-picayune/2011/09/the_secret_behind_the_crab_can.html

Mouthfools Christmas Eve Dinner

xmas eve

Christmas Eve 2014

I read online that the key to make a ham taste like the ones from Honey Baked Ham Company was to broil the glaze after baking with a cooking torch…so we went for it! Not only was it fun, but cooked the glaze that we used from our Cosco ham to perfection. The menu consisted of our blow torch ham :), Three Cheese Au gratin Potatoes, Homemade Green Bean Casserole (no Campbells) and Kale and Cranberry Salad.

Honey Baked Ham (The Real Thing!)

Ingredients

1 9.5 lb. honey ham from Cosco
3 tbps. of orange juice

Directions

Cook ham according to directions. Prepare glaze on stove top with orange juice and spice packet. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture).

Three Cheese Au Gratin Potatoes

Ingredients

  • 2 tsp. unsalted butter, at room temperature
  • 1-1/2 cups whole milk
  • 1 cup heavy cream
  • 2 large cloves garlic, smashed and peeled
  • 2 to 3 sprigs rosemary, 3 inches long
  • Pinch freshly grated nutmeg
  • 4 oz. grated extra sharp cheddar cheese (about 1 cup)
  • 2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
  • 2 lb. russet potatoes (3 to 4 medium), peeled and sliced about 1/8-inch thick
  • Kosher salt and freshly ground white pepper
  • 4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Directions:

  • Preheat oven to 400° F. Rub the inside of an 8- × 8-inch baking dish with 1 tablespoon of the butter. Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.
  • Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons butter (cut into 1/2-inch pieces) in a pot; stir. Season with salt and pepper and grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Taste and adjust the seasoning as you like. Turn off heat and add cheddar and goat cheese
  • Transfer the mixture to the prepared dish; smooth the top as much as possible. At this point you can hold the dish until you’re ready to bake, even overnight in the refrigerator. Cover the gratin with Parmigiano-Reggiano and bake until deeply golden brown, about 20 to 30 minutes (longer if chilled overnight). Let the gratin cool and set a little before serving

Inspired by: http://food52.com/recipes/32682-todd-coleman-s-potato-gratin

Green Bean Casserole with Sherry Mushrooms

Ingredients:

1 1/2 pounds green beans, trimmed and halved crosswise $
2 tablespoons olive oil
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
1/3 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1 cup (about 2 ounces) canned fried onions (such as French’s)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Directions:

1. Preheat oven to 425°.

2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.

Inspired by: http://www.myrecipes.com/recipe/green-bean-casserole

Kale Salad with Goat Cheese and Cranberries

Salad
  • ½ cup pecans (toasted)
  • 8 ounces kale (trimmed and massaged)
  • ½ cup dried cranberries (or dried cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled

Dressing

  • 1 tbsp minced shallot
  • 1/2 cup champagne vinegar
  • 3/4 cup olive oil
  • 1 tsp dijon mustard
  • 1 tsp brown sugar
  • salt and pepper

Directions:

  • Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
  • In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Inspired by: http://cookieandkate.com/2012/debs-kale-salad-with-apple-cranberries-and-pecans/

 

 

Crockpot Spaghetti with Terranova Italian Sausage

teranova

Spaghetti with Terranova Italian Sausage

I’m usually not a huge fan of Italian sausage, more of a meatball gal. Terranova’s Italian sausage has changed my mind. They don’t use a huge amount of fennel and have a perfect balance of spicy and sweet. I specifically go to Katie’s in Mid-City b/c they use Terranova’s sausage on their pizza (which is super tasty). Scott cooked up the sausages in his crockpot spaghetti recipe. So good……

Ingredients:

1 lb. Terranova Italian Sausage
Jar of your favorite marinara sauce
1 16 ounce can of diced tomatoes
1/2 cup beef stock
1/2 cup red wine
4 cloves minced garlic
1/4 cup fresh chopped basil and oregano
1 small onion, diced
2 cups of mushrooms
1 tbsp red pepper flakes
1 package of spaghetti
salt
pepper

Directions:

Saute onion with red pepper in 1 tbsp of olive oil. Add all ingredients (except for spaghetti) into crockpot. Cook 6 hours on high and switch to low.

Prepare spaghetti according to package. Season sauce to taste.

Al Pastor Tacos

Tacos

Al Pastor Tacos

Because it’s almost 80 degrees in December, we decided grill out and enjoy the unusual New Orleans weather. It’ pretty tough to get into the “holiday spirit” in shorts so rather than eggnog, we made up some margaritas and had a BBQ. 

Ingredients

  • 1 large white onion, halved
  • 1 can of pineapple chunks
  • 1/2 cup fresh orange juice
  • 1/4 cup distilled white vinegar
  • 3 tablespoons of chile powder
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon fresh oregano
  • 1 teaspoon ground cumin
  • 3 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
  • 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
  • 1/4 cup chopped fresh cilantro
  • Corn tortillas
  • Lime wedges
  • Shredded manchego cheese

Directions

Coarsely chop 1 onion half.  Place chopped onion and 1 cup of pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Prepare barbecue (medium-high heat). Prepare 2 pineapple skewers and grill pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, sour cream, cheese and lime wedges.

Inspired by: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132

Turkey and Sausage Gumbo

Turkey and Sausage Gumbo

Turkey and Sausage Gumbo

 This Emeril recipe was a great use of leftovers from Thanksgiving and a lot easier to make than seafood gumbo! We used stock from the turkey bones which I think added a robust flavor. 

Ingredients
1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish

Directions
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Recipe Courtesy of Emeril Lagasse

Inspired byt: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html?oc=linkback

Broccoli Rabe

Broccoli Rabe

Broccoli Rabe

This is exactly why we love the Hollygrove Market box. I’ve never tried broccoli rabe and it was in the weekend box – we found a recipe online, sauteed it up and are new fans of the tasty and easy vege.

Ingredients
Kosher salt
1 bunch broccoli rabe, tough, non-leafy stems removed
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
Half of a sliced onion

Directions
Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.

Coat a large saute pan with olive oil. Add onion and saute until translucent. Add smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).

Inspired by: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-broccoli-rabe-recipe2.html?oc=linkback

 

 

Julia Child’s Coq au Vin

image

 

Julia Child’s Coq au Vin 

All hail Julia! This tasted AMAZING. The only thing I would do differently is brown the chicken a bit more and use a better red wine. The chicken came out looking a bit purple..but delicious!

Ingredients
3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac ( I used brandy)
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 Brown-Braised Onions, recipe follows
1/2 pound Sauteed Mushrooms, recipe follows
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
Brown-Braised Onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter (I used frozen pearl onions)
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper

Directions
Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. THIS IS IMPORTANT. REMOVES THE SMOKEY TASTE FROM BACON

In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)

Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.

Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.

Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.

Brown-Braised Onions:
When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.

Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.

Sauteed Mushrooms:
Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

We placed the chicken atop mashed potatoes and served with green beans.

Inspired by: http://www.foodnetwork.com/recipes/chicken-in-red-wine-with-onions-mushrooms-and-bacon-coq-au-vin-recipe.html?oc=linkback