eggs

  • Aioli

    Aioli
    Aioli
    (makes 3-4 cups)
    1½ heads of garlic (about 14 cloves)
    5 eggs
    3 tblsp Dijon Mustard
    1 cup lemon juice
    about 1-2 cups salad oil

    NOTES: Excellent as a side for roasted potatos or as a dip for fried calamari!

    Instructions

    In a food processor, process the garlic until finely minced.

    Add in the eggs, mustard and lemon juice and process until blended.

    Now, slowly, in a very thin stream, add the salad oil into the processor while it is on.

    Once the aioli begins to come together (emulsify) you are finished.

    Keeps up to a week, refrigerated and covered.

     

  • Alligator Eggs

    Alligator Eggs
    Alligator Eggs
    (Serves 10-12)


    14 manicotti shells for stuffing

    3 links smoked alligator sausage (Andouille sausage if wanted)
    1 link Andouille sausage
    1 lb goat cheese
    1 lb Louisiana crawfish
    2 tbsp thyme
    1/2 tsp salt
    1/2 tsp pepper
    1 tsp Tony Chachere's Creole Spice

    1 tsp garlic (or more if you like)

    1 cup bread plain crumbs
    2 eggs

    1 cup heavy cream
    1/2 tsp smoked paprika
    1 tsp Tony Chachere's Creole Spice
    1 tsp Better than Bouillon lobster stock


    NOTES:
     

    Cook Pasta in salted, boiling water for 7 minutes and then drain the 14 manicotti shells. Set the drained Manicotti on cookie sheet to dry. Cook the Alligator sausage and let cool. If you want, you can make a slit length-wise into the sausage and peel off the casing and discard. This is harder to do with sausages that are pre-cooked or smoked. (Or if you use refrigerated sausage chopped in food processor). Two extra sausage link need to be cut and diced and set aside (do not stuff) along with half (8oz) of the crawfish for the cream sauce. Once the pasta has cooled down, cut each noodle in half to leave two smaller stuffable manicotti.

    Stuffing Mix
    In a food processor add the chopped Alligator Sausages (2 links), add half (8oz) crawfish, one pound Goat Cheese, two tablespoons dried thyme, salt and pepper, and Cajun spices to taste. Add all the remaining ingredients to processor. Remove to a bowl and add the two eggs and one cup bread crumbs. Take this mixture and fry or bake for 30 minutes - your choice. What I did was fry it in small batches in an 8" frying pan over medium heat, I never tried to scrape the bottom, just let it develope a crust as you change batches and flip the mixture. Let this mixture cool before stuffing the pasta.

    Add in separate sauce pan add a tsp butter, a tsp crushed garlic, let saute for 1 minute then add the diced sausage and the other half of crawfish (8oz) with one and a half cups of heavy cream along with the cajun spice paprika and lobster stock. Let reduce by 1/3 the volume over medium/low heat.

    Stuff the pasta shells with the stuffing mixture that has cooled down enough to handle.

    Fry for two minutes or bake for 5 minutes at 450 degrees. Plate and top with Alligator sausage cream sauce.

  • Almond Joy Cheesecake

    Almond Joy Cheesecake
    Almond Joy Cheesecake
    (Serves 8-10)


    Circle round of parchment or wax paper that fits into bottom and not sides, if your trimming your own, cut using scissors to fit.

    Crust
    1½ cups graham crackers, crumbs
    1½ cups sweetened flaked coconut, toasted
    6½ cups sliced almonds, toasted
    ¼ cup fine sugar
    ½ cup unsalted butter, soft

    Filling
    32oz (4 8oz. packages) of cream cheese, room temp.
    1 cup sugar
    4 large eggs, room temp.
    1 cup sweetened flaked coconut, toasted
    1 tblsp coconut extract

    Glaze
    1 cup semi-sweet chocolate chips
    ¾ cup whipping cream
    1½ vanilla extract


    NOTES:
     

    Crust
    Pre-heat the oven to 350°F.
    Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
    Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
    Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
    Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
    Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

    Filling
    With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
    Mix in coconut extract
    Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
    Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

    Glaze
    Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
    Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

    Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
    pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.

  • Baked Stuffed Mushrooms

    Baked Stuffed Mushrooms
    Baked Stuffed Mushrooms
    (Serves 8)


    28 Fresh Button Mushrooms (Not bigger then a .25)
    1/3 lb. Ground Pork
    6 leaves fresh sage (about 2½ tsp fresh or ½ tsp dry sage powder)
    2 tblsp fresh or dried parsley
    2 green onions, minced fine
    4 cloves garlic (minced)
    2 tsp Tony Chachere's Creole Seasoning
    fresh ground pepper
    1 tsp salt
    1 red jalapeno (stemmed and seeded)
    6 oz. Havarti Cheese (tiny diced)
    splash of liquor (I used some Madeira)
    1 egg
    ¼ - 1/3 cup bread crumbs
    1 tblsp butter
    1 tblsp olive oil


    NOTES: This is a great experimental ground for just about anything mixed together into your mushroom! Try omitting the sausage and sautéing some celery, root vegetables and spinach!
     

    Snap/pull the stems out of the mushroom heads and set aside.
    Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
    [A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.]
    I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]
    Now chop, very finely the stems and top pieces. Set aside.

    Have all your other ingredients prepped and in place (mise en place)...
    Brown the pork with a tsp Tony Chachere's Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

    Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chachere's Cajun Spice.
    Saute this mix for 2-3 minutes and then add the other spices (sage, parsley, green onions), saute for another 2 minutes, then add a splash of liquor.
    Mix well and toss in with the ground cooked pork.

    Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

    Pre-heat the oven to 350 degrees.

    Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
    Place in center of the oven and heat for 20 minutes. If the tops aren't a tad crispy you can place under your broiler for a minute or two.

    Yum! Best enjoyed within ten minutes of exiting the oven!

  • Baked Stuffed Sole

    Baked Stuffed Sole
    Baked Stuffed Sole
    (Serves 6)


    6, (2 to 2½ oz each) sole fillets
    ¼ yellow onion, finely chopped
    1/3 poblano pepper, finely chopped
    2 cloves of garlic, minced
    1½ tblsp olive oil
    ¾ lb crab meat
    1 tsp dijon mustard
    ½ cup Italian breadcrumbs
    1 egg, beaten
    1 tblsp Parmigiana Reggiano cheese, grated
    2 tsp fresh lemon juice
    1 stick unsalted butter melted


    NOTES: You can substitute the Poblano pepper with any color bell pepper, I just like the added spice of the Poblano.
     

    Pre-heat the oven to 375°F.

    Heat up a saute pan on medium low heat with 1 tblsp oil. Once the oil is hot, add the chopped onions, pepper and garlic, and a pinch of salt. Stir to coat with the oil and let soften for 2 minutes or so.

    Set the sauted vegetables on a plate spread out to cool. in a separate bowl add the crab meat, mustard, breadcrumbs, egg, cheese, melted butter and lemon juice. Mix together all the ingredients until they are mixed well. Don't forget to add in the cooled down onions, garlic and peppers.

    Grease a baking sheet or a baking dish with butter or olive oil. Give the fish a little salt and pepper or some cajun spice. Now depending on how you want to "stuff the sole" there are a few ways to do it.
    The first way is mound an egg shape size of stuffing on the dish or sheet and place the sole on top of it, smoothing down the sides of the fish over the edges of your stuffing mound.
    The second way lay the sole with the flat side up, place a handful of the stuffing in the center and wrap the fish around the stuffing, then place the either on their side with a toothpick holding the edge together or on the seam side down.
    The third way is the opposite of the first way, place the fish flat side down, mound an egg shaped handful of the stuffing on the center of the fish and spread out along the whole fish length.

    Bake center of the oven for 25-30 minutes. Serve with rice pilaf or some mashed potatoes.

  • Bread Pudding (New Orleans's Style)

    Bread Pudding (New Orlean's Style)
    Bread Pudding (New Orleans's Style)
    (Serves 12)
    2 loaves, Stale french bread
    ¼ lb butter
    ¼ cup brown sugar
    1¼ cup white sugar
    3 eggs beaten
    ¼ lb raisins
    1 can crushed pineapple, 8 ozs
    1 can evaporated milk
    3 tblsp vanilla
    ½ tsp nutmeg
    ½ tsp cinnamon
    NOTES:

    Instructions

    Pre-heat the oven to 350° F.

    Melt the butter, and set aside, tear bread into chunks, douse with water, then squeeze the water out.

    Mix all the ingredients together.

    Grease a 9" x 5" or similarly sized baking dish with butter.

    Spread the mix evenly into the dish. Place in the center of the oven, for 40-45 minutes.

    Serve with Bourbon or Rum sauce. (¼ cup liquor, ¼ cup sugar, ¼ lb butter all melted together in a blissful-scintillating way!)

     

  • Cajun Crab Mini Quiches

    Cajun Crab Quiche
    Cajun Crab Quiche
    (Makes 36 mini quiches)


    ¾ cup mayonaise
    4½ eggs, beaten
    ⅓ cup milk
    ⅓ cup of cream
    1½ cups crab meat
    1½ cups Ementhaler Cheese (or Swiss cheese), shredded
    3 shallots, finely chopped
    ¾ red pepper, finely chopped
    1½ celery, finely chopped
    6 green onions, diced
    ⅓ cup parsley, finely chopped
    1½ tblsp dijon mustard, whole grain
    3 tsp smoked paprika
    1½ tsp old bay seasoning


    NOTES:
     

    Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
    Stir in the crab meat, shredded cheese and vegetables.

    Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

    Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

  • Cajun Shrimp and Corn Hush Puppies

    Cajun Shrimp and Corn Hush Puppies
    Cajun Shrimp and Corn Hush Puppies
    (Serves 8)


    1 cup yellow corn meal
    1 tblsp all purpose flour
    1/2 tsp baking soda
    2 tsp onion powder
    1 tsp sugar
    1/2 teaspoon creole seasoning
    1 egg, beaten
    5-6 tblsp buttermilk
    1 cup corn niblets
    8 ounces chopped, cooked shrimp
    1 Serrano Chili, deseeded and minced
    2 tblsp white onion, minced
    2 tblsp sun dried tomatoes, minced
    1 green onion, thinly sliced (optional)
    Vegetable Oil for frying


    NOTES:
     

    Heat oil to 350 degrees.
    Mix all ingredients together, except the buttermilk. Once ingredients are mixed well, add the buttermilk a tblsp at a time until the entire mix just sticks together. You don't want it wet.

    Drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though.

  • Char Siu Bao (Baked BBQ Pork Buns)

    Char Siu Bao
    Char Sui Bao
    (Makes 6-8)


    Filling
    Char Siu Pork, ¼ to ½ inch cubes

    Filling Sauce
    2 tblsp Char Siu Sauce (marinade)
    1 tblsp Oyster sauce
    1½ tblsp dark soy sauce
    1 tblsp Sesame oil
    1 tsp white pepper
    1 tsp Chinese 5 spice
    2 tblsp sugar
    1 tsp scallion oil, optional

    Slurry (thickener for filling)
    2 tsp cornstarch
    2 tsp water

    Bao
    400g strong bread flour
    25g butter
    70g fine sugar
    2g salt
    7g fast action dry yeast
    200g warm water (the yeast I use requires the liquid be 120-130 degrees F.)

    Egg Wash
    1 egg
    1 tblsp milk or water


    NOTES:The bread measurements are all in grams because being exact in baking recipes almost always means you will get a great result! There was not any dough that was too sticky and it just takes the guess work out of the equation! I have used a version of this model for years!

    For the pork, I used a boneless butt/shoulder, cut into 1 inch by 1 inch and however long they are logs. Marinate for 2-3 days in your char siu marinade. Using a grill, bbq the pork, we like small really dark areas, yes they look a little burnt here and there, but are actually a combination of the sugar over-carmelizing and the char of the grill. In my circle of friends this is now known as "candy meat"!
    After grilling, let them rest and then cube up the Char Siu Bao portion and set aside, (save any leftover for another meal!

    For the filling sauce, in a small cup, mix the corn starch and water together to form a 'slurry' which will be used to thicken the filling sauce and set aside.
    Add the rest of the ingredients to a small sauce pan, mix together and turn on the heat to medium until the misture is boiling, then turn the heat down to low, and add a tblspoon of the hot mixture to the slurry mixing while you pur it in, once mixed add back to the hot sauce pan miixture stirring while your adding it. now let the sauce come to a simmer and let it reduce until its super thick and sort of oozes, this will take between 2 and 5 minutes depending on the stove heat. Once thick set aside let cool, if you want, transfer the mixture to a different bowl to facilitate cooling.

    For the Bao, Let the yeast bloom (5-10 minutes) after adding warm water and a tblsp of the sugar from the 70 grams.
    Add all the flour to a mixer with a dough hook. (Or you can hand mix it) Add the salt and sugar mix until blended.
    Now add half of the bloomed yeast/water mixture, mixing on low speed, then slowly add the remaining yeast/water until it is all incorporated and a dough forms, you may need a rubber spatula to scrape down the sides or stir up the bottom.
    Now add push the softened butter into the dough and let the mixer run at slightly faster then medium speed for 4 minutes. Make sure the butter isn't pooling outside the dough and gets mixed in to it.
    Remove the dough and hand kneed for a minute and form a ball, pulling the top to the bottom to create surface tension before resting in a lightly oiled bowl covered with a damp tea towel for 1½ hours. (There are plenty of YouTube videos with bakers forming the dough balls.)
    After 1½ hours rising, divide the dough in to 6 parts for large baos (about 4 oz each) or for smaller baos divide into 8 pieces.

    Putting it all together: Roll the bao pieces into circles 3-4 inches in diameter, then add a heaping tablespoonful of the filling into the center, pull up 2 opposite sides together without the filling touching the edges or it will not stick together, pinch the sides then follow the 2 remaining areas that are left and pinch shut, bring the pinched ends together crimping the dough together so they do not leak during baking and then the seem ends up at the bottom of the bun.
    Put them on a cookie sheet lined with parchment paper and best if you have one insert a rack in the tray and add the parchment paper to the rack grid rack lined with parchment paper insted of the cookie sheet. This will prevent the bottom from burning. Let them rise for 30 minutes once filled.
    After the 30 minutes, brush the tops and sides with the egg wash.
    Put them in the center of a pre-warmed oven at 350 degrees F. for 15-20 minutes. I always take a look at them after 10 minutes in any case. You never know. They should look golden brown and delicious when they are done!

  • Chicken Liver Pate

    Chicken Liver Pate
    Chicken Liver Pate
    (Makes 2 loaves)


    2.2 lbs chicken liver
    1.3 lbs lean ground pork
    ½ gallon milk
    ⅓ cup of sugar
    3 tsp, fine ground black pepper
    ⅓ cup Better Than Bouillon Chicken, mixed with a tblsp warm water
    7 tblsp butter
    10½ oz butter (300 grams)
    2 yellow onions
    6 medium shallots
    15 garlic cloves, peeled
    ⅔ lb white bread (300 grams)
    6 eggs
    6 pieces of thinly cut bacon


    NOTES:Freezes for up to 6 months, Refrigerator for 1 - 2 weeks. This is great as the pate in a banh mi sandwich or just on crackers!

    Wash the chicken livers in cold water. Cover the chicken livers in milk (to leach out the liver toxins) for 15 minutes.

    Meanwhile chop the 2 onions into medium sized slivers by cutting the skinned onion in half lengthwise and then cutting it into 8 slices then cut those slice in half in one cut, then repeat on the other onion haf and then the other onion repeat, then set onion shards aside. And cut up the 6 shallots into halves then add to a processor and finely mince them and set aside. Now add all the garlic and process it until it's finely minced and set aside.

    Add just enough milk to the bread to soak them for 5 minutes.

    Now that the chicken liver has soaked in the milk for 15 minutes, drain the milk away and rinse the livers two more times in cold water again and then drain away the water. Now remove the sinew and fat from the livers, saving the livers aside.

    Add 3⅔ tblsp butter to a hot wok or large frying pan on medium heat, add half the minced garlic and half the minced shallots and stir fry for 1-2 minutes. Now add the chicken livers and stir fry until they are medium well done (a small amount of pink left). Strain away the liquid and set the chicken livers aside. In the same pan devoid of liquid, add another 3⅔ tblsp butter over medium heat and add to it the other half of the minced shallots and garlic, stir fry for 1-2 minutes and add the ground pork and mix into the garlic and shallots, then add the onions and stir fry them all with pork, ginger and garlic until medium well (some pink in the pork).

    In a large steel bowl or pot, combine the chicken liver mixture with the ground pork and onion mixture and add the ⅓ cup of sugar and the ⅓ cup of chicken bouillon, 3 tsp fresh cracked black pepper and the bread (drain the milk but don't squeeze out the bread), now add in the 10½ oz of butter and then the 6 eggs and then mix well.

    In a blender we're going to grind this all, in batches, until it is of a smooth consistency. A nice milkshake! Not!

    Prepare a few loaf pans with 3 slices of bacon across the length of the bottom of each loaf pan, using a ladle or pouring carefully fill the rest of the loaf pan up with the pate mixture, leaving about a half inch of room from the top. Cover tightly with foil. Put into a steamer for 2 hours. Remove and discard the bacon and then refrigerate the pate loaf for another hour, before serving.

  • Chocolate Espresso Banana Ice Cream with Toasted Almond, Marshmallow, Fudge, and Shortbread Pieces

    chocolate espresso banana ice cream with toasted almond marshmallow fudge and shortbread pieces

    Chocolate Espresso Banana Ice Cream with Toasted Almond, Marshmallow, Fudge, and Shortbread Pieces (Serves 6-8)


    Ice Cream Base
    2 oz unsweetened chocolate
    ⅓ cup unsweetened cocoa powder
    1½ cups milk
    2 large eggs
    1 cup fine white sugar
    1 cup heavy whipping cream
    1 tsp vanilla extract
    1 shot strong espresso

    3 Bananas, ripe
    3 tblsp Brown Sugar
    1 tblsp Sweet Butter (no salt)
    1 jar Chocolate Fudge
    ¼ cup Almond Slices
    ¼ cup Mini Marshmallows
    ¼ cup Short Bread Cookies


    NOTES:I use a very old ice cream maker, which spins a thin metal canister with ice and salt around it. The salt helps to super freezes the ice cream when added to the ice. For the fudge sauce I used: "Mrs. Richardsons's Hot Fudge Sauce", feel free to buy your favorite or make your own!

    Toast the sliced almonds in a pan over low heat until they turn slightly toasted, keep them moving every 15 seconds or so, about 5 minutes total. Set aside to cool.

    Peel the bananas and slice them ¼ inch thick. In a large skillet, over medium low heat, melt the butter, add in the banana slices and then add the brown sugar. Cook until the banana slices start to loose their shape and integrity, but not mush! Remove from the heat and set aside to cool.

    Break up the short bread cookies into ¼ inch chunks, set aside.

    Have the jar of fudge at the ready, set aside.

    Melt the unsweetened chocolate in the top of a double boiler (I used a small steel bowl in a small skillet with hot water on low heat), as the chocolate melts, start adding in the cocoa powder, a little at a time until it is blended well with the melted chocolate. Whisk in the milk, a little at a time, until it is well blended. Add the shot of espresso, mix well. Remove from heat and let cool.

    In a large bowl whisk the eggs until light and fluffy, about 2 minutes. Now whisk in the sugar a little at a time until all the sugar is incorporated.
    Pour in the cream and vanilla and whisk to blend.

    Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours.

    Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
    When the mixture in the machine is almost to the point you want your ice cream at, add the extras in, the banana mixture, fudge, marshmallows, toasted almond slices and short bread pieces. Let the machine run another 2-4 minutes and transfer to a freezer container or two, minus a taste tester teaspoon... err tablespoon worth!

    In my case, once I added the fudge, cookie pieces, marshmallows, almonds and bananas in the machine's drum, it wouldn't turn, so if this happens to you, just turn off the machine remove the blade/agitator and pour into your final freezer container and give it a brief hand mixing to your liking, like a swirl or in my case I made a zig-zag pattern.

  • Chocolate Stout Cake

    Chocolate Stout Cake

    Chocolate Stout Cake (Serves 6-8)


    1 Box of Betty Crocker's Super Moist Chocolate Food Cake mix
    1¼ cups stout beer
    ⅓ cup vegetable oil
    3 eggs
    Chocolate frosting


    NOTES:
     

    Pre-heat oven to 350°F.
    Mix all ingredients together, put into a greased or non-stick cake pan for 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

    Frost with a chocolate frosting, or cut the cake into two discs and frost the center cut portion of the cake first and replace with the top disc and frost again!

  • Corn Cakes

    Corn Cakes
    Corn Cakes
    (Makes @8-10)


    1½ cups fine yellow corn meal
    1¼ cups all-purpose flour
    ¼ cup granulated sugar
    1 tblsp baking powder
    ¼ tsp salt
    1¾ cups buttermilk
    1 large egg
    1 Tbsp olive oil or vegetable oil
    1 Tbsp honey


    NOTES:I like making savory pancakes by topping the pancakes with shredded cheese and sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollop of sour cream and sprinkle with chives. You could also bake them in a muffin tin adding a wide variety of extras like cheese, ham, crumbled bacon, sausage, fried potatoes, sautéed vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.

    Mix the wet ingredients separately and then mix the dry ingredients separately, then combine the two mixes.

    In a medium low pan add some vegetable oil until it heats up, pour enough batter to make a round pancake, they can be anywhere from 2 inches across to 4 inches. Fry until you can see the center of the cakes have the tell-tale sunken batter holes, about 2 to 2½ minutes each side depending on the heat and what your pan is made of.

    Remove from pan and dab on a paper towel if needed and serve.

  • Corn Fritters

    Corn Fritters
    Corn Fritters (Mexican street corn style)
    (Serves)


    4 cups of corn (fresh is best. Can use frozen or canned also)
    1/4 cup chopped cilantro
    1/4 cup chopped green onion
    1 jalapeno diced, roasted (deseeded and membranes removed)
    juice from 1/2 a lime (about 1 tablespoon)
    zest from 2 limes, minced
    1 cup all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon chili powder
    2 eggs beaten
    1/4 cup milk
    1 and 1/2 cup shredded Cojita Cheese
    2 tablespoons extra virgin olive oil


    NOTES:
     

    Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).

    Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
    In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.

    In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.

    Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.

    Serve hot, serve cold either case they are yummy (but better right out of the pan!)

  • Cornbread with Cheddar Cheese and Roasted Jalapenos

    Cornbread with Cheddar Cheese & Roasted Jalapenos
    Cornbread with Cheddar Cheese & Roasted Jalapenos
    (Serves 6-10)


    1 Cup Flour, all purpose
    1 Cup Cornmeal, yellow
    1 tblsp white sugar, fine
    1½ tsp Baking Powder
    1 tsp salt
    ¼ tsp cayenne pepper
    1 Cup milk
    ½ Cup Sour Cream
    2 Large Eggs
    1½ tblsp unsalted butter, melted
    1¼ Cup shredded Cheddar Cheese
    ½ Cup corn
    3 tblsp Jalapenos, roasted


    NOTES: Roast the jalapenos by placing on skewer and rotate them over an open flame, OR you can place them in the oven under your broiler for 10 minutes then flip over for another 10 minutes. The end result n either case should be blackened/charred outside the pepper, then you run them under water and rinse the burnt and charred skins off. Some people place them in paper bags after charring to "steam off" the burnt charred skin without running under water.
     

    Pre-heat oven to 400 °F

    Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

    Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!

  • Crawfish Pies

    Crawfish Pies

    Crawfish Pies (Makes @30)


    1 lb crawfish tails
    ½ cup vegetable oil
    1 cup onions, finely chopped
    ½ cup celery, finely chopped
    ½ cup green bell pepper, finely chopped
    ¼ cup garlic, finely chopped
    ¼ cup tasso ham, finely chopped
    ½ cup flour
    ¼ cup tomato sauce
    1½ cups chicken broth
    Salt and Pepper to taste
    Tobasco sauce to taste
    1 egg
    ½ cup milk
    ½ cup water
    2 packs of pie dough sheets


    NOTES:
     

    Pre-heat oven to 375°F.
    Heat a 10" saute pan, medium high heat, add the oil. Let the oil come to temperature. Add the onions, celery, bell pepper garlic and ham. Saute for 3-5 minutes. Add in the crawfish. Bring the crawfish to temperature. Sprinkle in the flour, using a whisk, stir constantly until a white roux is formed, cook for 3-5 minutes so the raw flour taste gets cooked out.

    Now add the tomato sauce and slowly add in the chicken broth until a sauce is formed. (You may not need all the stock!)
    Bring to a boil and reduce the heat to a simmer and simmer for 30 minutes. Season to taste with S&P and tobasco.
    Remove from heat and allow to cool. (preferably overnight)

    In a small mixing bowl combine the egg, milk and water, this will be your egg wash to brush on the outside of filled dough and to seal the edges of the dough, set aside.
    cut 3 inch circles out of the pie dough.
    Prepare a baking sheet lined with parchment paper.
    Place about 1 tsp to 1 tblsp of filling in the center of the circle brush the edges with a little egg wash, fold in half and seal the edges by using a fork and pressing into the edges crimping them shut, so no filling leaks out. Pierce the top of the pie so steam can vent out during the baking and brush the top with egg wash. Repeat with the remaining dough circles and bake for 20 minutes.

  • Espresso Cupcakes

    Espresso Cupcakes

    Espresso Cupcakes (Makes 45 mini cupcakes)


    2 cups sugar
    1¾ cup flour
    ¾ cup unsweetened Dutch cocoa
    1½ tsp baking soda
    1½ tsp baking powder
    1 tsp salt
    ½ cup coconut oil, melted and cooled
    2 large eggs
    1 cup milk, room temperature
    3 tsp vanilla extract
    1 cup espresso or strong coffee


    NOTES: The original recipe is from vanilla and bean .com - I use a plastic bag (like a piping bag, to fill with the batter, then I cut a corner off and fill the cupcakes this way, it makes less of a mess!)
     

    Pre-heat the oven to 350°F.
    Add the sugar, sifted flour, cocoa powder, baking powder, baking soda and salt to a large mixing bowl, whisk together and set aside.

    In a small bowl, beat the 2 eggs, oil milk and vanilla. Add to the sugar mixture until incorporated, 30 seconds.
    Add the espresso and mix into sugar and egg mixture. The batter is supposed to be runny. Let the batter sit for 5 minutes.

    Line a cupcake pan with paper cupcake cups and fill each one ¾ of the way full.
    Bake for 22-25 minutes, check for doneness at 22 minutes, using a toothpick inserted into the center top of the cupcake, which will come out clean when the cupcakes fully cooked.
    Remove from heat and let cool in the pan for 10 minutes. Then remove from pan and let cool completely.

    Once cooled serve or frost with your favorite frosting!

    Or...go over-the-top by filling the cupcakes with marshmallow cream filling and then use a mocha icing!

  • Friendship Cake

    Friendship Cake
    Friendship Cake
    (1 Cake Serves 6-10, Makes 3 Cakes)


    NOTES:You will have 5 days to start using the starter. Yes, it makes a lot of cakes, but it's worth it, one for you, freeze one, give slices of the last one out.
     

    1st Day
    1½ cups starter
    2½ cups fine white sugar
    1 shot of Captain Morgan's Spiced Rum, optional
    1 large can of sliced peaches (30oz), cut into thirds, juice and all

    Stir together the sugar, cut sliced peaces and juice in a gallon jug, cover loosely, stir every day until the...

    10th Day
    2 cups of fine white sugar
    1 shot of Captain Morgan's Spiced Rum, optional
    1 large can of pineapple chunks (20oz), juice and all

    Stir every day until the...

    20th Day
    2 cups of fine white sugar
    1 shot of Captain Morgan's Spiced Rum, optional
    1 large can of fruit cocktail (16oz), juice and all
    1 jar of maraschino cherries (10oz), discard stems, cut in half, juice and all
    Stir every day until the...

    30th Day
    Drain the juice from the fruit (set the the juice aside for using as starter).
    Divide the fruit into thirds to make 3 cakes. (Approximately 2 cups per cake)
    Divide the juice into 1½ cup portions. Place in a tightly covered container and give to friends with a copy oif this recipe and a piece of cake! (The starter should be used within 5 days.)

    Important!
    During the 30 days, none of the recipe should be refrigerated. Place in a covered container at room temperature.
    The fruit may bubble and lid pop off, this is fine as long as you have something covering it. The cake can be frozen, but the juice can not. The cake freezes well for a year.

    For Each Cake
    1 package yellow cake mix (without pudding added)
    ⅔ cup oil
    4 eggs
    1 small box of instant vanilla pudding
    ⅓ of the fruits (approximately 2 cups)
    1 cup chopped nuts
    1 cup water

    Mix ingredients together bake in an greased and floured tube or bundt pan on the lower rack at 350°F. for 50 minutes or until a toothpick, when stuck into the center of the cake, comes out clean. Let cool for 5 minutes and invert on a plate to cool.

  • Gingerbread Cookies

    Gingerbread Cookies
    Gingerbread Cookies
    (Makes @3 dozen 3 inch cookies)


    3 cups flour
    1 tsp baking soda
    ¾ tsp ground cinnamon
    ¾ tsp ground ginger
    ½ tsp ground allspice
    ½ tsp ground cloves
    ½ tsp Salt
    ¼ tsp fresh ground black pepper
    8 tblsp unsalted butter, room temperature
    ¼ cup Vegetable Shortening, room temperature
    ½ cup light brown sugar, packed
    ⅔ cup unsulfured molasses
    1 large egg


    NOTES:For softer cookies, roll out slightly thicker.

    Arrange oven racks to the top ⅓ and bottom ⅓ of the oven, then preheat the oven to 350° F.

    Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

    In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

    To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough ⅛ inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

    Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

  • Latkes

    Latkes
    Latkes
    (Serves 4-6)

    2 medium russet potatoes (or 3-4 white potatoes), peeled and shredded
    ½ yellow onion, shredded
    3 tblsp matzo meal
    1 egg
    black pepper to taste
    ½ to ¾ cup vegetable oil
    OPTIONAL: ¼ cup sour cream

    NOTES:

    Shred the onion first, once shredded squeeze the liquid out using your hands or a sieve.

    Now shred the potatoes while you can squeeze some excessive juice from the potatoes do not squeeze them all out of juice, you want some to stay with the potatoes.

    Mix the onion, potato, egg, salt, pepper and matzo meal together.

    Heat up a medium fry pan to medium add the oil and bring to temperature.

    Add about 4 ounces of the latke batter to the fry pan in even, thin pancakes. Fry until golden on both sides, about 1-2 minutes.

    Set them on paper towel to drain the excess oil, serve with a dollop of sour cream and a sprinkling of chives or parsley.

    Enjoy!