Recipes by their Ingredients

milk

  • 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.

  • 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 Biriyani

    Chicken Biriyani
    Chicken Biriyani
    (Serves 4-6)


    5-6 boneless chicken thighs
    2 cups basmati rice
    16 oz plain greek yogurt
    1 tblsp chili powder
    1 tsp turmeric
    1 tsp garam masala
    1 tblsp ginger/garlic paste
    1 tblsp lemon juice
    2 green chili, sliced thin
    1 cinnamon stick
    6 cardamom seeds, cracked open
    1 tsp cumin seeds
    2 cloves
    2 tsp salt
    1 cup mint, roughly chopped
    1 cup cilantro, roughly chopped
    2 thinly sliced yellow onions, deep fried until brown
    ¼ cup milk, warmed
    pinch of saffron threads


    NOTES:If you do not have saffron you can use 1/4 tsp tumeric in its place in the milk.

    Prepare the fried onions and set aside.

    Mix the yogurt, chili powder, turmeric, garam masala, ginger/garlic paste, sliced green chili, cumin seeds, salt, cardamom pods, cloves, cinnamon stick, ½ cup mint and ½ cup cilantro, lemon juice and ⅓ the fried onions together, now add the chicken mix well and let marinate 4 hours.

    Rinse/wash the rice twice with cold water to remove some of the starches. Then cover with cold water and let the rice soak for 30 minutes.

    Warm up the milk and mix in the saffron threads and let sit, set aside.

    In a large pot of boiling salted water, we're going to par cook our rice, first add the following seasoning to the salted water, 4 cardamom pods, a split green chili, a cinnamon stick, 2 cloves, 1 tsp cumin seeds. Drain the water from the rice and put the rice in the boiling seasoned water. Turn the burner to high if not already and add the rice and give it a stir. Once the rice comes back to a boil, it is almost done. Taste a grain after 1 minute, it should be par cooked to al dente, but no more then that, as it will finish on the stove. Drain the water retaining the rice and spices.

    Time to layer it for the final cook. In a large heavy duty pot, start by cooking the chicken and yogurt spiced marinade for 4 minutes. Now remove ½ the chicken and a little of the yogurt and set aside. Add ½ the rice and spices on top of the portion of chicken, keeping the layers fairly even, then add the rest of the chicken on top of the first rice layer, sprinkle some of the browned onions on top, add ⅓ cup chopped cilantro and mint and then the rest of the rice, the rest of the browned onions, another ¼ cup of cilantro and mint and finish it off with placing spoonful's of the saffron milk across the top. Put a tight fitting lid on and cook at medium/high for 5 minutes and lower to low for another 30 minutes. Let sit for an additional 15 minutes with the lid on.

    Serve with a side of Greek plain yogurt and lemon wedge. Enjoy!

  • 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.

  • 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.

  • English Muffins

    English Muffins
    English Muffins
    (Makes 8)


    12.3 oz (350g) Strong white bread flour
    1 tsp (4g) Dry Active Yeast
    ¾ tsp (6g) Salt
    ½ oz (15g) Sugar
    ½ oz (15g) Butter, softened
    1 Large egg (beaten)
    6.7 oz (190g) Milk


    NOTES: Soft wheat flours, like all-purpose flour, are usually about 8 - 12 percent protein, while hard wheat flours, like bread flour, contain around 12 - 15 percent protein. More protein means a higher gluten count which gives hearty bread its structure and chew.
     

    Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
    Add the flour and salt to a large bowl, and mix together, then form a well in the middle.
    Add the activated yeast mixture to the well, followed by the soft butter, mix it together until you have a sticky dough, cover the bowl with a tea towel and put it in a warm spot for 45 minutes.

    When the time's up, turn out the dough onto a floured surface, spread a tsp of vegetable oil around the now empty bowl, knock the dough down and form it into a ball and place it back into the oiled bowl, coat the dough in the oil, cover the bowl and let it rise again for another 45 minutes.

    Prepare a baking tray, by sprinkling some course semolina flour on it (traditional), or ordinary flour.
    Turn out the dough onto a floured surface, this time carefully flatten it by hand, and using a rolling pin, roll it to approx ½ inch thick (13mm).
    Using a 3 inch cookie/buscuit/scone cutter and cut out 6 circles, place them on the prepared baking tray, roll up the scraps of the dough into a ball and then roll it back out to ½ inch and cut a further 2 circles, you should now have 8 muffins.

    Cover the muffins with a dry tea towel and let the muffins rise in a warm spot for 30 minutes.

    Take a large frying pan or griddle, no oil, heat it up to about 390°F (200°C), and place 3 or 4 muffins at a time and cook them for 4 - 5 minutes on both sides, once they are golden brown and firm to the touch, remove from the pan and repeat with the rest.

    These can be frozen, just defrost in the microwave and cut in half, or being very careful use a serrated knife to split the frozen muffin, then in either case, toast that muffin for 4-7 minutes, depending on your preference of crispiness. Enjoy!

  • 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!

  • Meatballs, Moms

    Meatballs, Moms
    Meatballs, Moms
    (Serves)


    1+½ lbs ground beef
    2 cups bread crumbs
    1 egg, beaten
    1+½ cups milk
    4 tblsp onions, minced
    2 tsp salt
    ¼ tsp black pepper, ground
    ¼ tsp dry mustard
    1/8th tsp sage


    NOTES: You can substitute ½ lb ground round for ground pork.
     

    Mix thoroughly all the ingredients.

    Roll large size meatballs, 2+½ inches in diameter, careful not to pack them too tight.

    In large fry pan or skillet fry the meatballs so they browned on all sides, do not worry about cooking the center, about 15 minutes.

    Add to a pot of red sauce (aka gravy for those Italians following along!) and simmer for at least one hour (up to 4 hours).

    Serve with pasta with Parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses

    NOTES:

    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Scalloped Potatoes (with or without ham)

    Scalloped Potatoes
    Scalloped Potatoes
    (Serves 6-8)

    3 large russet potatoes
    10oz combination of your favorite cheeses, shredded, I used jack & cheddar with a little provolone and asiago
    1/3 cup of milk

    Béchamel sauce
    4 tblsp butter
    4 tblsp flour
    3 cups of milk, heated up
    ¼ tsp nutmeg
    1½ tsp salt
    4 ox mixed cheese, cheddar and jack, shredded

    3 or 4 ounces of ham, sliced very thin or shredded, optional
    3-4 ounces more shredded cheese (for between layers)
    salt, to taste
    pepper, to taste

    NOTES: Your béchamel should be thick, yet pourable, adjust the hot milk you add accordingly. Substitute cooked and chopped bacon or even pastrami, for the ham.
     

    Pre-heat oven to 350° F.

    Grease with butter a 9x12" baking dish, set aside.
    Slice the potatoes 1/8th of an inch thick, you will probably need a mandolin or slicer, however patience and a careful hand can slice them very close to the desired thickness.

    Start the béchamel sauce by having the milk hot in one small sauce pan and staying warm on a low burner, do not let the milk boil, now in a separate sauce pan, add the flour and butter to a medium-low heat, once the mixture comes together, stirring, cook out the raw flour taste, you may lower the heat if the mixture is boiling too much.
    After about 5-6 minutes of stirring, slowly add in the hot milk, a little at a time, using a whisk, until you have a smooth consistency. Now stir in the cheeses and nutmeg and salt and cook over medium heat until it thickens, about 7 minutes. Now stir in about 4-5 oz of the shredded cheese, once incorporated and smooth, remove from the heat and set aside.

    Now add a layer of sliced potatoes to the bottom of the baking dish, sprinkle with salt and pepper. Now add a handful of shredded cheese, enough to have on top of the potatoes, but not completely cover. Remember we have a cheese sauce going in also! If your using ham you can layer on, just like the cheese in areas but don't smoother the potatoes as the cheese sauce needs to bubble through the layers, so tear up large slices of ham if your using it. Now repeat the process, a layer of potatoes, salt and pepper, some shredded cheese (and ham if using it).

    At this point you can spoon in some of the béchamel sauce over the top and corners, you don't need to cover everything.

    Keep layering, potatoes, salt and pepper, dash of shredded cheese (and ham if using) and a little sauce. When you put in your last potato slices sprinkle with salt and pepper finish with béchamel sauce over everything, corners and sides and now add the remaining shredded cheese across the dish, the béchamel will work its way down between the layers, Cover the baking dish with aluminum foil and bake for 1 hour.

    After one hour remove the foil covering the dish and place the dish back in the oven, uncovered for an additional 30 minutes, after 16 minutes, if your using oily cheeses like cheddar and the sliced meats, you ,may want to use a paper towel and dab any grease pockets at the top. Return to the oven for an additional 15 minutes, if after that time the top is not as crusty and browned as you like, stick the dish under the broiler for a minute or two.

    Serve and enjoy!

  • Shepherd's Pie

    Shepherds Pie
    Shepherd's Pie
    (Serves 4-6)


    1 lb of lamb, cubed
    1 tblsp vegetable oil
    1 large carrot, cut into small cubes
    1/3 cup peas
    1+¾ cups lamb stock
    1 tsp Tony Chachere's Creole Spice
    ½ tsp garlic powder
    1/2 tsp ground black pepper
    1 tblsp plus a 1 tsp cornstarch
    3 large russet potatoes, skinned and cubed
    4 tblsp unsalted butter
    2-3 tsp salt
    ¾ tsp ground black pepper
    1/3 cup cream, half n' half or milk
    1 tsp unsalted butter


    NOTES:I substituted the lamb stock for half chicken and half beef stock using Better Than Bouillon brand. If you don't have Tony's Creole Spice you can substitute with equal portions of cayenne pepper, garlic powder, black pepper and a pinch of salt. You can substitute ground beef for lamb in this recipe, you won't need to simmer the ground beef for but 3-5 minutes after you sear it, and you should then call the dish a Cottage Pie and not a Shepherd's Pie. If you want to feed more with this recipe you could double the potatoes to 6 and bake in a 9 x 12 inch pan.!

    Boil the carrot cubes until just about tender as they'll finish cooking in the completed pie. Drain and set aside.

    In hot very hot skillet, add 1 tblsp high heat oil like vegetable, canola or peanut oil. Add half the lamb and sear on 2 sides then remove to a small bowl. Repeat the other half of lamb cubes.

    Once the lamb is seared and set aside, as well as your carrots and peas, get a large sauce pot filled with water on the stove on high heat, add in the potato cubes and bring to a boil, in about 10 minutes the potatoes will be fork tender, check at the 8, 10, 12 minute mark so you don't end up with potato mush! Once they are fork tender, drain off the water completely and then put the potatoes back into the pot, add the 4 tblsp unsalted butter, ¾ of the cream or milk, the ½ tsp ground black pepper and 2 tsp of salt to start with. Mash the potatoes with butter and stuff, until they seem fairly smooth and smashed, remove the smasher and use a large spoon to stir it all togather adding more cream or milk if they are too stiff. Taste for salt content and add more if needed. Set potatoes aside.

    Pre-heat your oven to 400°F.

    In the same pan as you seared the lamb, heat up the lamb stock or whatever stock you are using. Add the 1 tsp of Tony's Chachere's Creole spice, garlic powder and 1/2 tsp black pepper and bring to a simmer. Now add the lamb cubes and juice from the lamb. Bring the stock back up to a fast simmer for 15-20 minutes or until the lamb is as tender as you like, in the last 5 minutes add the carrots and peas to the lamb and stock.

    Now in a small bowl or cup mix the cornstarch with about 6-8 tsps of the hot stock only (no peas or lamb!). Once your cornstarch slurry is mixed well, turn the heat down to low and mix in ¾ of the slurry quickly into the lab, peas and stock and bring the mixture to a simmer. Keep stirring at this point, after 20-30 seconds the cornstarch slurry should have thickened up the stock, if you think it needs to thicken more add the rest of the slurry in, stirring quickly as you add it. You should now have a great gravy based lamb and vegetables for the bottom portion of your shepherd's pie.

    Let's put it all together, in a 9 x 9" pan, add the lamb/gravy/vegi mix first. Making sure its evenly distributed, now add the mashed potatoes a small scoop at a time, first at the corners, then the center, then fill in the bare spots, grap a spatula and lightly smooth the potatoes over the entire top so you can't see any gravy/lamb mix. I then dragged a fork lightly over the top to give the top of the potatoes a chance to crisp up even more in the oven. Lastly add the tsp of butter to the center of the pie and place in your pre-heated oven at 400°F. for 20-25 minutes. I then moved it to my broiler for about 1-2 minutes to get that golden brown rows from raking the top with the fork! Remember, if you are bringing it out of the fridge, let it sit out at room temperature for 20 minutes before putting in the oven.

  • Shrimp and Cheddar Grits

    Shrimp and Cheddar Grits
    Shrimp and Cheddar Grits
    (Makes 4 servings)

    2 cups water
    2 cups milk
    1 ½ tsp salt
    4 tblsp butter
    4 ounces sharp cheddar cheese, shredded
    1 lb shrimp (41-50ct)
    1 tsp olive oil
    black pepper to taste
    ¾ tsp salt
    1 tblsp soy sauce
    1 tsp Tony Chachere Creole Spice
    1 tsp lemoncello liquor or 1 tsp lemon zest
    OPTIONAL: 1 tblsp panko bread crumbs

    NOTES:

    Bring milk, water, 1 ½ tsp salt to a slow boil over medium/low heat.

    While the liquid is coming to a boil, in a separate bowl, add the shrimp, pepper, 3/4 tsp salt, soy sauce, lemon liquor and Cajun spice to the shrimp and let marinate.

    When the liquids come to a slow boil, whisk in the corn meal and lower heat to lowest simmer.

    Keep whisking every few minutes as to avoid lumps.

    After 15-20 minutes your grits will be ready, taste will determine when you turn the heat off to stop cooking them.

    Now add the shredded cheddar cheese and the butter to the grits and stir well. Set Aside.

    In a large skillet on high heat, add 1 tsp olive oil, wait till it is hot then add the shrimp toss once to adjust shrimp.
    Let cook for 45 seconds, flip once, using tongs to individually flip any shrimp that did not get turned. 30 more seconds, turn off heat and toss shrimp onto the grits. Enjoy!