I have spent the last 10 years hating on blogs and their respective bloggers, until recently. When I discovered the wonderful world of food blogs. I am a convert and a cynic no more, hence the blog name.
Saturday, February 23, 2008
But the best part of this recipe is the butter can be made the night before and this appetizer can be thrown together in no time. You can also freeze the butter for later use then it's ready to go for unexpected guest or if you are in the mood for a "fancy", fast snack.
Crostini with Blue Cheese Butter Spread and Sliced Pears
Courtesy of Emeril Live
4 ounces blue cheese, softened (about 1 cup)
4 tablespoons unsalted butter, softened
1/2 cup chopped lightly toasted pecans
2 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon fresh lemon juice (For some reason I misread this and did 1 tspn of lemon zest, still good)
1/2 teaspoon Worcestershire sauce
Salt Ground black pepper (I didn't add any salt but I did add pepper)
1 loaf French bread, cut into thin rounds, accompaniment
1 Ripe pear thinly sliced.
In a bowl, cream together all the ingredients, except for bread and pears. Season to taste with salt and pepper. Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.
Preheat the oven to 375 degrees F. Spread blue cheese butter evenly onto the French bread rounds. Then top each round with 1 or 2 slices of the thinly sliced pears, depending on how big your rounds are. Place on a baking sheet. Bake until golden brown and bubbly, 8 to 10 minutes. Remove from the oven and enjoy!
Wednesday, February 20, 2008
I had purchased the book "Intercourses; An aphrodiasiac Cookbook" on a tip from my friend Joelen in Chicago. I've owned the book for some time now and had yet to make a recipe from it, so I thought what better time to make something from this book than Valentine's Day. I got the recipe for the Cornish Hens & the Asparagus from this book but tweeked the sauce for the hens slightly by combining it with a similar recipe from Cooking Light Magazine. I really liked the end results.
Here is our dinner, I will post the recipes and further reviews soon.
3 garlic cloves, unpeeled
8 medium-large (about 4 ounces) dried guajillo chiles
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon black pepper, whole or freshly ground
1/8 teaspoon cumin, whole or freshly ground
1 medium-small onion, sliced into 8 rounds
2 cups chicken broth or water, plus a little more if needed
3 tablespoons vegetable or olive oil
1/3 to 1/2 cup red hot sauce (in Acapulco, many cooks choose Tamazula brand) (I used 1/4 cup of Tapatio & 1/4 of a cup of Cholula)
Salt, about 1/2 teaspoon, depending on the saltiness of the broth (I don't think I've ever had to add salt)
2 tablespoons butter
2 pounds shrimp
This post is a smidge late. We made this for the Chargers vs Patriots game, okay so maybe it's more than a smidge late. At first I was a little hesitant about putting a glaze over fried chicken but after reading the reviews on Food Network it was evident that I had to. And am I glad I did it really made the fried chicken over the top good!
There was also some leftover glaze and I poured it onto a piece of parchment paper and spread it out. After it cooled it was quite the tasty after meal snack. Anywho, needless to say it was really good and we'll definately make this again but not too soon after all it is fried chicken with "candy" poured over it.
Gussie's Fried Chicken with Pecan-Honey Glaze
Courtesy: Paula Deen
1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
2 large eggs
Salt and pepper
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup (2 sticks) butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag
Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.
To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.
Monday, February 18, 2008
These are made by yours truly's wonderful huband Ryan! These brats are awesome but what really makes them over the top is the sauerkraut. It is sooooo good!
Now the sauerkraut requires a lot of butter hence the name buttered 'kraut. I don't remember it having this much butter the last couple of times we've made them but this time it was just too much butter so I think next time we'll have to cut back.
Pierce the brat casing multiple times with a fork prior to boiling. We did this on the BBQ so our method varies from the original recipe. In a medium size aluminum disposable pan, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
Remove brats from beer and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes. At this time you can start toasting your buns on the grill.
Thursday, February 7, 2008
Yes, she picked that apron out herself! She is so money! I love this child, tear. Anyway G-Money will have her own section in my little blog called, you guessed it, "Cooking with G-Money". These recipes will be recipes G-Money and I have made together. For the most part I think they are child-friendly but what do I know, I'm just the cool Aunt not the responsible parent, so reader discretion is advised.
P.S. For the record I have never called Gia G-Money to her face. Not for the fear that she might pimp slap me ala "I'm Rick James, Bitch!" but rather for the sheer fact that I don't want her running around introducing herself as G-Money, and trust me she would! Seriously, I love this child!
- Claudia (The Blog I Never Wanted)
- I am a some what newlywed with aspirations of becoming a cross between Longfellow and Paula Deen, minus the southern accent of course. However, for now I will settle for being a mediocre writer and amateur cook, making my way through domesticity. Buckle up and join me on my journey, won't you.
- Appetizers (7)
- Beef and Steaks (1)
- Beware Of This Recipe (1)
- bread (2)
- Candy (2)
- Chicken-Poultry (7)
- Chili Soups and Stews (2)
- cookies (3)
- Cooking with G-Money (3)
- Dessert (2)
- Doggy Treats (1)
- Drinks (3)
- Other Goodies (3)
- Pasta (3)
- Pinterest All Stars (10)
- Product Rave (2)
- Random (5)
- Salads (3)
- Sauces-Syrups and Butters-OH MY (5)
- Seafood (2)
- Special Event (1)
- Thanksgiving (5)
- veal (1)
- ▼ February (7)