Tuesday, February 5, 2013

Red Beans and Rice Fritters

This would be a great item to take to a Mardi Gras Party.

Dough:
1 C Red Beans, cooked
1 C Rice, cooked
2 Green Onions, chopped
4 TBS Bread Crumbs
1 tsp Cajun Seasoning ( recipe to follow if you can't buy it)
2 Eggs, beaten

Egg Wash:
1/4 C Milk
1 Egg, beaten

Breading:
1 C Flour
1 C Bread Crumbs
1/4 tsp Cajun Seasoning

Vegetable Oil for Deep Frying

Dipping Sauce:
1 C Mayonnaise
2 tsp Sweet Pickle Relish
1 tsp Onion, minced
2 tsp Lemon Juice
1 dash of Hot Sauce
(Combine all ingredients and refrigerate)

Preparation:
Make the Dough:
Mix together:
Beans
Rice
Green Onions
Eggs
Seasoning
Using a cookie scoop, form the Hushpuppies
Roll them firmly in your hand to hold their shape.
Refrigerate for at least 1 hour or overnight

Egg Wash
Whisk together the Milk and Egg in a bowl

Breading:
Mix ingredients together in a bowl

Gently roll the Hushpuppies in the Egg Wash and then in the Breading

Heat Vegetable Oil to 360-375 degrees and fry the Hushpuppies until golden brow.
Drain on paper towels and sprinkle with salt

Serve with the Dipping Sauce

Homemade Cajun Seasoning.
Mix all ingredients together and store in a jar.

2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Black Pepper

Laissez Les Bons Temps Rouler!


Enjoy!
Peace in the Kitchen!

Sunday, February 3, 2013

Kool - Aid Pickles !

This is the craziest thing I've ever made.

The concept and original recipe is believed to have come from the Delta region of Mississippi.
The overwhelming favorite flavor was any of the Reds which included Strawberry, Cherry, or Tropical Punch. I've heard a story that a woman created these pickles and sold them at her local country store in Mississippi. They were such a success that she ended up selling them in many outlets.

We've made the Tropical Punch. I want to try Lime or Grape.


1 - 46 ounce jar of Whole Dill Pickles.
1 C Sugar
2 C Water
2 Packets of you favorite flavor of Kool - Aid

Drain and discard the juice from the pickles, rinse the jar and the pickles .
Remove the pickles and cut each one in half lengthwise
Return them to the jar and set aside
In a large measuring cup, combine Sugar, Water and Kool - Aid
Mix until the sugar has completely dissolved
Pour the Kool - Aid into the jar to completely cover the pickles
Discard excess Kool - Aid
Cover and refrigerate at least 48 hours
Longer if you can wait....... LOL

I know this sounds crazy, but you may be surprised that you like them !

Far Out Man!

Enjoy!
Peace in the Kitchen!



Papas con Chiles

Another vintage recipe that I found in my original handwritten books of recipes.
Tex - Mex Mashed Potatoes!

1/4 pound Red Potatoes, diced
1/2 C Cream Cheese
2 C Velveeta Cheese
1 tsp Garlic Powder
1/2 C diced Green Bell Peppers
1/4 C chopped Pickled Jalapenos
2/3 C chopped Green Onions
1/4 tsp Salt
1/4 tsp Pepper

Place Potatoes in a large saucepan and cover with water
Cook uncovered until soft
Drain
Add remaining ingredients and whip until smooth!

Enjoy!
Peace in the Kitchen!





Rosemary Baked Cheese

This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.

Preheat the oven to 375 degrees.

1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper

Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl

Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese

Serve warm as a dip with the breads mentioned above.

(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)

Enjoy!
Peace in the Kitchen!

Friday, February 1, 2013

Roasted Tomato Pecan Chutney

Serve on toasted slices of baguette or chunks of artisan bread.

This may seem to be a bit decadent , but it's not!
It's worth the process.

8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika

In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling

In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.

Beer - Mustard Dipping Sauce

This is great for Vegetables, Pretzels ( my favorite), and Bratwurst.
I eat a Vegetarian Bratwurst.

2/3 C Hearty Stone Ground Mustard
1/3 C of your favorite German Beer

Combine the Beer and the Mustard in a saucepan and bring to a low boil over medium heat about 2 minutes.

This picture is a doubled recipe.

Guter Senf, Gutes Bier, Gutes Tauchen!

Geniesen Sie!
Frieden in der K├╝che!


Almond Apricot Amaretto Mousse

This is definitely a Best of the Best Recipes.

This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.

This was given to me by Mrs. Sakowitz in Houston, Texas, in1979.
Bobby Sakowitz was the founder of the Sakowitz retail stores in Houston.


I always refer to Bonne Maman Preserves as
my favorite Jam. If you have it available,
I recommend it.



Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.
5 Eggs, separated
1 tsp Vanilla
2 C Apricot Jam
2 TBS Cold Water
1/2 C Sugar
Pinch of Salt
1 Envelope of Gelatin
1 Pint of Heavy Cream
Amaretto Liqueur
Roasted Slivered Almonds

In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.

Add
Salt
Mix just to incorporate.

In a Saucepan on Medium High Heat:
Heavy Cream
Vanilla
Bring to a Boil.

Carefully add the Cream to the Egg Yolks.
Whisk well.

Add:
Apricot Jam.
Whisk well
.
Heat on low, stirring often and don't boil.

Soften the Gelatin in the cold water.
Add to the mixture and refrigerate for at least an hour to completely chilled.

Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in 4 ounces (1/2 C Amaretto).

Line the bottom and sides of a Trifle Bowl with Lady Fingers
Souse the Lady Fingers with Amaretto.
Pour the Mixture into the bowl and Chill completely.

Sprinkle with Slivered Almonds just before serving

Enjoy!
Peace in the Kitchen!