Wednesday, October 30, 2013

Seafood Gumbo

 


This Gumbo was the talk of the town in Lancaster Ca. I own a  restaurant there for six years and when I cook Gumbo it seem like the word spread around. You can make Gumbo many ways and add all kinds ingredients. I am giving you this easy step so you can go out and create your own.

Ingredients:
2 cups chopped onions

2 tablespoon chopped garlic

1½ cups chopped green bell peppers

1 cup chopped celery

2 whole bay leaves

2 teaspoon salt

½ teaspoon pepper

½ teaspoon red pepper

½ teaspoon thyme

¼ teaspoon oregano

¾ cup vegetable oil

¾ cup flour

1 cup dice tomatoes

5-1/2 cups shrimp stock (keep the shells and the heads to make the broth).

1-1/2 pounds crabs, bodies and claws

2-3 pounds shrimp clean, deveined and shelled (keep the shells and the heads to make the broth).
1 pound Cob (Fish) in medium chuck or the fish of your choice

Put the flour and oil in a heavy skillet over medium high heat. Stir constantly until it turns dark brown. Be very careful not to splash any of the roux on you, it will burn you badly. Do not let the roux burn. Adjust the heat lower if it looks like it may burning. 

A very dark roux is very essential to a gumbo. It should look like dark chocolate and smell like roasted peanuts. Roux can be made very quickly by heating the oil until it's smoking, then adding the flour. After 30 mins it will be dark enough.

When the roux is done, add the Holy Trinity (onions, bell pepper, and celery), garlic and herbs to the roux and saute for a few minutes. at this point you can add slice okra if you like ( okra is an thickening).

Add the shrimp broth and dice tomatoes to the boiling stock pot and stir. Then, cook this for about 45 minutes. Add salt and pepper to taste.
Add Seafood and raw cob fish and cook about 10 minutes, then turn the heat off and let it srand for a few minutes more. Serve over hot rice.     

Monday, October 28, 2013

New York Style Cheese Cake (Martha Stewart Living)

This Recipe is the best and easy made cheese cake. I always use this one....It  is Martha Stewart recipe.I can't get glory for this recipe.

Ingredients

For the Crust

    12 graham crackers
    6 tablespoons butter, melted; plus more, room temperature, for pan
    2 tablespoons sugar
    Pinch of coarse salt

For the Cake

    3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
    2 1/4 cups sugar
    1/2 cup all-purpose flour
    1 cup sour cream, room temperature
    1 1/2 teaspoons pure vanilla extract
    5 large eggs, room temperature

Cook's Note
Include a teaspoon of lemon zest to your batter and add another dimension of flavor.
Directions

    Step 1

    Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
    Step 2

    To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
    Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
    Step 4

    In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
    Step 5

    Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
    Step 6

    Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Thank you Martha.

When your cheese cake is cooling you can dress it up! Like it's Sunday Best....



Adding 10 or more holes on top of cheese cake making them 1 inch deep using the end of a wood spoon.

Adding 2 Chocolate morsels  in each hole push into the cheese cake
Adding Carmel on top of warm cheese cake spreading evenly.



Adding Toasted chopped pecan and more chocolate on top the cheese cake

Add more Caramel on top of toasted pecan and chocolate morsels


If you are filling Fruity slices fresh fruits on your cheese cake... starting Slicing!


By adding glaze to your fruit and topping your cheese cake will become a delightful treat!

http://foxriverdairy.com
This Glaze are fast setting jellies with a great gloss, that preserve the natural fruit color and brilliance of your pastries and keep them brilliant and fresh. Hero glazes are to be used directly out of the pail as glaze on cakes, oven-hot pastrie. This glazes is ready to use, directly out of the pail, cold or warm, even on oven-hot pastries. Certified kosher and that is a very good thang.








Sunday, October 27, 2013

Roasted Lamb Shanks


My family never ate prepared Lamb at our dinner table > I guess in those days it was pricey...I remember eating prepared goat and we was not too fun eating that.

I did not know how to cook Lamb??? And what to serve with it. So I said why bother. As I got older and start living on my own. I met people who serve lamb.

When they had  me over for dinner, I did not wanted to be rude so I taste a little lamb and it was very good with the mash potatoes and red gravy and veggies. So I'm a fan!

This  is my Recipe

Ingredients

    4 lamb shanks

    black pepper and salt to taste

    4 tablespoons plain flour

    2 tablespoon cooking oil

    2 carrots, chopped

    1 onion, finely chopped

    2 garlic cloves, crushed

    2 teaspoon ground cumin

    1 teaspoon paprika

    32 oz can diced tomatoes

    ½ cup red wine

    ½ cup beef stock

    1 sprig rosemary

    mash potatoes or Steam rice



    Preheat oven to on slow, 175°C.

    Dust shanks lightly with flour and salt and pepper. Heat oil in a frying pan. Cook shanks on each side 3-4 minutes,  until browned. Set aside.

    Saute carrot, onion, garlic and spices in same pan 4-5 minutes. place shanks in a baking dish with tomatoes, wine, beef stock and rosemary.

    Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened.

Serve with mashed potato or rice.

Saturday, October 26, 2013

Steamed Beef Cheese Burgers


I love a homemade ole fashion cheese hamburger that has a greased toasted Bun. When I bite into it is so juicy, the meat juicy run down the sides of your hands.If you don’t care about juiciness, you shouldn’t be eating a hamburger.

Did you know topping can make a hamburger to soggy and wet so try and eat it without few toppings. Like lettuce and tomatoes turn into water when hot meat touch .you can really taste and enjoy a meaty cheese burger without all of those extra topping.

Let me share this, In order to get a juicy hamburger...It's all about the meat! yes and how you cook that meat play a big part. If you griddle or grill it or even pan fry it you can still get a juicy burger.But If you steam it that is total another way too have a juicy hamburger.

Tip How to eat a big hamburger: Take a big bite, then squeeze the burger rhythmically.



Choosing Beef for Burgers....

After trying different combinations of beef , I've found that chuck make the best burgers. chuck provide that beefy flavor. ground meat that contains at least 20% fat; anything less will certainly dry out over the high dry heat of the grill.

You can buy a chuck roast and get it ground up for your hamburgers

If You did not know,,, this what a roast become with you ground it up for hamburger

Steamed Hamburger Recipe:

3 pounds ground chuck
Salt and Pepper to your liking
2 eggs beat
1/2 cup water

Mix all together and form patties
Adding them in a pan and brown

Adding  1/4 cup water and cover on very low heat for 10 mins. do not mash them down all the juicy with ran out.



Before taking them out remove the top and place the cheese on top and let stand for 5 mins.If you like onions try onions buns

Start building your hamburger adding what ever you like, I like bacon and extra sharp cheddar cheese no "catsup" on onion buns.


How to toast your Buns: spread a little veggie oil on your buns and lay them in a pan and just grill until golden brown.

Wednesday, October 23, 2013

Butter Chicken

Many versions of the recipe exist come (with or without bones) is marinated overnight in  a spice mixture and cook with a yogurt or cream. I love giving you a new recipe from another country and this recipe is from India and these spices will blow you away.Remember you can add curry to this dish... but just add a little.



These spices are the key ingredients for this butter chicken recipe


What is cardamom it is a common ingredient in Indian cooking. Cardamom has a strong unique taste with an strong aromatic fragrance. Black cardamom has is smokey flavor black and it is not bitter to taste it has wonderful peaceful aroma with a  touch of coolness similar to mint.

Green cardamom is one of the most expensive spices by weight, but just a little is needed for flavor. It is best stored in pod form because once the seeds are open or ground  they quickly lose their flavor.

Cardamon Bush
Cumin
 Cumin Bush
Cumin Has Great Powers

Cayenne Pepper
Cayenne Pepper Bush
You can grow them in your gardening very easy



Recipe For Butter Chicken:

Chop up 2 cloves of garlic. salt and black pepper and cayenne pepper to taste,1 teaspoon each cardamom and cumin

Placing everything in a large bowl Chicken breasts, garlic, all the spice and using the whole juicy of lime. covering the bowl place it in refrigerator for 3 hours.


TPW_7095
After marinating the chicken, add chopped onion and 1 stick butter to a frying pan


Let chopped onions sweat to golden not burn






TPW_7115

Adding 4 chicken breasts to the pan.


TPW_7118

Cook the chicken for a 2 mins on both sizes


TPW_7122

Pour in the 2 cups can tomato sauce and 1 1/2 cup can diced tomatoes cover for 30 mins




TPW_7129


Pour in a pint half and half or 1 cup plain yogurt 




TPW_7133

Stir very well until mixed... cashew paste can also be added, and will make the gravy thicker

TPW_7137

Turning chicken breast over and over until well coated, Serve with your favorite Rice

Wednesday, October 16, 2013

Smoke Beef Brisket



In Texas where I was born and raised. My Grand Father.( My mother Daddy). Daddy Willie, was the Bar B Q Grandfather of East Texas. He ran and own a Bar Bq Pit in Buffalo Texas for many years. I can remember it was red saw dust on floors,why? I do not know? His pit was in a small little side room in his cafe build like this photo. And you know it was so amazing fire was at the top and bottom cooking that meat.

He was serious about his work and made a statement when his (Bar B Q Meats) With that" Hickory" smoke smelling miles and miles around. I love his Beef Smoke Brisket...
 Yall it was so wonderful smoked and full of that hickory flavor.



This is not my grandfather recipe I was too young to get the recipe. (But it close to it).

Texas Barbeque Brisket

4 1/2 to 5 lb. beef brisket

4 tbsp. brown sugar
2 tsp. onion salt
2 tsp. garlic salt
2 tsp.salt
2 tsp black pepper
2 tsp cayenne pepper
4 tsp yellow mustard

Rub the yellow mustard all over the brisket.

 Adding other spices one by one.(No rubbing)


Set in refrigerator 24 hours.


Bake at 250 for 2 1/2 hours. (uncover). Let it drip in a water pan under the meat


Take it out and put in a smoker for 4-4 1/2 hours fill with hickory wood.( No Flame Just smoke)

Don't worry if it look burn... it is done.
The Sauce

Ingredients:

2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon  salt
2 cups ketchup
1/2 cup yellow mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
2 teaspoon of liquid hickory smoke.
(You can add what you like)
1/4 cup dark molasses
1/4 cup honey
1 teaspoon cayenne pepper
1 cup dark brown sugar
3 tablespoons beef dripping
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced

In a small bowl, mix the chili powder, black pepper,cayenne pepper and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, honey, and brown sugar. you don't have to mix thoroughly.

Over medium heat, warm the beef dripping in a large saucepan. Add the onions and saute until limp and translucent Crush the garlic, add it, and cook for 5 minute. Add the dry spices and stir for about 2 minutes. Add the wet ingredients. Simmer over medium heat for 15 minutes cover.