So I'm a day late, but heck I'll still post. :) Yesterday was Fat Tuesday in NOLA. It's the last day of debauchery before Lent. In other parts of the world, it's known as Shrove Tuesday or Pancake Day. This is the last time one can indulge themselves before Lent. In honor of that tradition, I have a pancake recipe below that I hope you will enjoy. This recipe makes about 4 servings.
Ingredients
1 cup all-purpose flour - sifted
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 eggs - yolks and whites separated.
3/4 cup milk
1/4 cup shortening, melted
Directions
In a small bowl, combine the sifted flour, sugar, baking powder and salt. Combine the egg yolks, milk and shortening; stir into dry ingredients just until moistened. After all the ingredients are mixed, whip the whites of the eggs until they foam up and fold that into the mix a little at a time.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Serve with maple syrup, fresh strawberries or blueberries, whipped cream or Nutella.
Wednesday, February 17, 2010
Wednesday, February 10, 2010
Blackened Fish Tacos
I've been homesick since the Saints won the Superbowl. WHO DAT! So in honor of them and also to fulfill my seafood craving and appease the hubby's never ending Tex-Mex longing, I made blackened fish tacos. These were killer and super easy to make. Enjoy!
Ingredients
2 tbsp Snipped fresh cilantro
1 tbsp Fresh lime juice and 1/2 a lime
1 tbsp Vegetable oil
1 Garlic clove, pressed
1 tsp Sugar
1/2 tsp Cajun seasoning
2 cups Packaged Broccoli slaw mix
1 pound Tilapia fish filets or any flaky white fish
1 tbsp Cajun seasoning
Flour tortillas, warmed
Extra Snipped fresh cilantro
Guacamole
Shredded Mexican Cheese
Sour Cream
Directions
Broccoli Slaw
combine cilantro, lime juice, oil, garlic, sugar and 1/2 tsp Cajun seasoning. Whisk until blended. Add broccoli slaw mix and toss to coat. Cover and refrigerate until ready to serve.
Blackened Fish Filets
Heat skillet over medium heat for 5 minutes. Moisten fish filets with water and sprinkle with 1 tbsp Cajun seasoning on both sides to coat. Juice 1/2 the lime to top over the coated fish. Lightly spray pan with vegetable oil. Place filets in pan and cook over medium heat 10-12 minutes or until fish flakes easily with fork. You should carefully turn the filets only once. Remove from heat. Flake fish into bite size pieces.
Serve on top of warm tortillas. To serve, top tortillas evenly with slaw mixture and fish. Top with guacamole, sour cream, cheese and sprinkle with additional cilantro if desired. You can also add diced tomatoes or sliced avocado instead of the guacamole if you prefer.
Ingredients
2 tbsp Snipped fresh cilantro
1 tbsp Fresh lime juice and 1/2 a lime
1 tbsp Vegetable oil
1 Garlic clove, pressed
1 tsp Sugar
1/2 tsp Cajun seasoning
2 cups Packaged Broccoli slaw mix
1 pound Tilapia fish filets or any flaky white fish
1 tbsp Cajun seasoning
Flour tortillas, warmed
Extra Snipped fresh cilantro
Guacamole
Shredded Mexican Cheese
Sour Cream
Directions
Broccoli Slaw
combine cilantro, lime juice, oil, garlic, sugar and 1/2 tsp Cajun seasoning. Whisk until blended. Add broccoli slaw mix and toss to coat. Cover and refrigerate until ready to serve.
Blackened Fish Filets
Heat skillet over medium heat for 5 minutes. Moisten fish filets with water and sprinkle with 1 tbsp Cajun seasoning on both sides to coat. Juice 1/2 the lime to top over the coated fish. Lightly spray pan with vegetable oil. Place filets in pan and cook over medium heat 10-12 minutes or until fish flakes easily with fork. You should carefully turn the filets only once. Remove from heat. Flake fish into bite size pieces.
Serve on top of warm tortillas. To serve, top tortillas evenly with slaw mixture and fish. Top with guacamole, sour cream, cheese and sprinkle with additional cilantro if desired. You can also add diced tomatoes or sliced avocado instead of the guacamole if you prefer.
Tuesday, February 9, 2010
Tuesday, February 2, 2010
Comfort food for the cold -- Beef Stew
There is nothing like a hearty stew to make you forget about the cold wintry weather that is brewing outside. The recipe below is from a mix mash of 4 different beef stew and beef bourguignon recipes. It takes about 4.5 hours to make and serves about 12 to 14. I hope you enjoy it as much as I do.
Ingredients
5 pounds boneless beef chuck (not lean), cut into 1 to 2-inch pieces
8 ounces dry cured center cut applewood smoked bacon (diced) or 8 ounces of proscuitto (diced)
3 tablespoons olive oil
3 carrots, cut into 1 inch chunks
3 celery ribs, cut into 1 inch chunks
2 medium onions, sliced
1 head garlic, peeles and chopped roughly
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Bay leaves
2 Fresh thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes (peel potatoes and cut into 1/2-inch-wide wedges)
1 1/2 pounds carrots (baby carrots or reg carrots cut into 1 inch pieces)
Kosher salt
Freshly ground black pepper
Wide 6-to 8-quart heavy pot with a tight-fitting lid (Dutch Oven)
Eat it with crusty bread (sour dough, ciabatta, french bread, country bread)
Directions
Preheat oven to 350°F with rack in middle.
Braise the beef. Pat beef dry with paper towels and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat the olive oil in a large Dutch oven medium-high heat. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Then brown the meat, without crowding, in 3 batches, turning, about 7 - 9 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Add a pinch of salt and pepper.
Push vegetables to one side of the pot. Add tomato paste to empty area and cook paste, stirring, 1-2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, about 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, about 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Take pot out of oven and add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. Add a pinch of salt and pepper to taste if needed.
Note:
*You can also add mushrooms to this recipe.You can add this at the end after the potatoes and carrots have cooked about 35 minutes. Slice mushrooms and saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
*The stew improves in flavor if it's made at least 1 day ahead. You can reheat on the stovetop or in the oven with the lid on at 350°. I would suggest freezing a portion of it since it's a large amount.
Ingredients
5 pounds boneless beef chuck (not lean), cut into 1 to 2-inch pieces
8 ounces dry cured center cut applewood smoked bacon (diced) or 8 ounces of proscuitto (diced)
3 tablespoons olive oil
3 carrots, cut into 1 inch chunks
3 celery ribs, cut into 1 inch chunks
2 medium onions, sliced
1 head garlic, peeles and chopped roughly
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Bay leaves
2 Fresh thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes (peel potatoes and cut into 1/2-inch-wide wedges)
1 1/2 pounds carrots (baby carrots or reg carrots cut into 1 inch pieces)
Kosher salt
Freshly ground black pepper
Wide 6-to 8-quart heavy pot with a tight-fitting lid (Dutch Oven)
Eat it with crusty bread (sour dough, ciabatta, french bread, country bread)
Directions
Preheat oven to 350°F with rack in middle.
Braise the beef. Pat beef dry with paper towels and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat the olive oil in a large Dutch oven medium-high heat. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Then brown the meat, without crowding, in 3 batches, turning, about 7 - 9 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes. Add a pinch of salt and pepper.
Push vegetables to one side of the pot. Add tomato paste to empty area and cook paste, stirring, 1-2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, about 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, about 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Take pot out of oven and add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. Add a pinch of salt and pepper to taste if needed.
Note:
*You can also add mushrooms to this recipe.You can add this at the end after the potatoes and carrots have cooked about 35 minutes. Slice mushrooms and saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
*The stew improves in flavor if it's made at least 1 day ahead. You can reheat on the stovetop or in the oven with the lid on at 350°. I would suggest freezing a portion of it since it's a large amount.
