Coquilles St.-Jacques

• 8 T butter (divided)
• 1/4 cup all purpose flour
• 1 1/2 cups seafood stock or chicken stock (low-sodium)
• 1 cup Heavy Cream
• 1/8 teaspoon curry powder
• 3 large shallots, peeled and diced, approximately 1 cup
• 12 oz cremini mushrooms, cleaned, stems discarded, sliced (optional)
• 1/4 cup brandy
• 1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
• up to 1/4 cup minced flat-leaf parsley
• 5 oz Gruyère cheese, grated
• up to 1/4 cup extra-virgin olive oil
• scallops, shrimp or mix of both plus some crayfish (as many as needed for 3 servings)
• Salt, pepper

Note: I have lowered the amount of salt, pepper and curry from the original recipe

Preheat the oven to 400°F.

Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1/2 teaspoons salt and 1/4 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.

Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. If using, add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a 1/8 teaspoon of salt to the mixture and 1/8 teaspoon of pepper, and stir again to combine. Add mushroom/onion mixture to the cream sauce, and set aside.

Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.

Use last tablespoon of butter to grease 6 1/2 -cup gratin dishes. Divide the seafood evenly among them and top with equal amounts of the cream sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.

When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.

Recipe from Ina Garten

  

Pasta Pomodoro

• 1 14 oz can crushed (or diced) tomatoes, (if fresh cherry tomatoes are available add additional to sauce)
• 2 tablespoons extra virgin olive oil
• .5 onion finely diced
• 2 to 3 cloves garlic minced
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon salt or as needed
• 6 oz dry spaghetti
• fresh ground black pepper
• 1/4 cup grated parmesan cheese
• 2 sweet cherry peppers, chopped (optional)(Messetta)
• 2 teaspoon capers (optional)
• 2 oz red wine (optional)
• fresh herbs, basil or parsley, chopped (optional)

Heat olive oil in a large skillet (not cast iron) over medium-high heat. Add in onion and saute 5 to 7 minutes until soft. Add in garlic and red pepper flakes and saute 1 minute more.

Add tomatos, season with salt, and bring to a simmer, add black pepper and more salt if needed. Add cherry peppers, capers, wine (if using). Simmer 10 minutes.

Meanwhile, cook pasta in boiling salted water according to package directions, drain.

Add pasta to sauce and toss to coat. Sprinkile with parmesan and fresh hers if using.

Recipe from The Stat At Home Chef.

  

Mexican Stuffed Shells

• 1 lb ground beef (or turkey)
• 1 package low sodium taco seasoning
• 4 oz cream cheese
• 16 jumbo pasta shells
• 1 1/2 cups salsa
• 1 cup taco sauce
• 1 cup cheddar cheese
• 1 cup Monterrey jack cheese

For Toppings:

• 3 green onions
• Sour Cream
• Olives

Preheat oven to 350

In a pan, brown the ground beef, add taco seasoning and prepare according to package directions.  add cream cheese, cover and simmer until cheese is melted. Stir together and mix weel.. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions, drain.  Set shells out individually on cutting board or baking sheet so they don;t stick together.

Pour salsa on bottom of 9x13 baking dish.  Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in baking dish, open side up.  Evenly cover shells with taco sauce. 

Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 minutes with foil removed.  Top with green onions or olives.  Service with sour cream or more sala.

Creamy Chicken Casserole

• 2/3 cup uncooked instance rice
• 1/4 cup chopped onion
• 2 teaspoons butter
• 1/2 cup 4% cottage cheese
• 1/3 cup French onion dip
• 3 tablespoon sour cream
• 1/4 teaspoon salt
• dash white pepper
• 1/2 cup cubed cooked chicken
• 2 tablespoon chopped green chillies

Cook rice according to directions. 

In a small skillet, saute onion in butter until tender; set aside.  In a small bowl, combine cottage cheese, onion dip, sour cream, salt and pepper. Stir in rice and onion.

Spread half of the rice mixture into a 3 cup baking dish coated with cooking spray.  Layer with chicken, 1/4 cup chedder cheese and green chillies, top with remaining rice mixture. Sprikle with remaining cheese.

Bake uncovered at 350 deg for 25 to 30 minutes.

Slow Cooker Beef Stew

• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Beau Monde Seasoning (optional I guess, because who has this?)
• 1/2 teaspoon Rosemary
• 1/4 teaspoon Black Fine Grind
• ^*1 bag (16 ounces) frozen stew vegetables
• 1 to 2 cups pearl onions
• 1 pound beef stew meat, cut in 1 -inch cubes
• 1/2 cup red wine
• 1 Bay Leaf
• 1 can (14 ounces) diced tomatoes, undrained
• Salt to taste
• Optional - 1 to 2 tablespoons tomato paste. Add when you add the canned tomatoes

Mix flour, sugar, garlic powder, Beau Monde seasoning, rosemary and pepper in a small bowl.

Place vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.

Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

^*Recipe Note:  Substitute 4 cups fresh vegetables for the frozen stew vegetables.  Use potatoes, sweet potatoes, onions, carrots, celery, fennel, parsnips or any other combination of vegetables.

Cut fresh vegetables into same size cubes.

Braised Lamb Shank

This is the recipe from the January 2014 Commercial Appeal

Click here for the article.

Chicken Pot Pie

• 1 cup fresh or frozen peas
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour, plus extra for rolling out the dough
• 2 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon poultry seasoning
• 2 unbaked pie crusts (9-inch), homemade or store-bought
• 1 large egg, lightly beaten

Preheat the oven to 375 degrees.

Rinse the chicken and pat dry with paper towels. Rub the chicken with the olive oil and generously season with salt and pepper. Place on a baking sheet and roast until cooked through, about 35 to 40 minutes. Set aside until cool enough to handle, then remove and discard the bones and the skin. Cut the chicken meat into large dice. (You should have about 3 to 4 cups of chicken.)

While the chicken is roasting, in a medium saucepan over high heat, bring the water to boil. Add the carrots, potato, onion, and peas and cook until crisp-tender, about 8 minutes. Drain well and set aside.

Raise the oven temperature to 395 degrees.

In another large pot, melt the butter over medium-low heat. Add the flour and whisk until the mixture is golden brown, about 4 to 5 minutes. Whisk in the chicken stock and cream. Add the poultry seasoning and season with salt and pepper to taste. Cook, stirring often, until thickened, about 5 minutes. Add the chicken, carrots, potato, onion and peas. Stir to combine. Adjust the seasonings as necessary.

Pour the filling into a 9- x 13-inch baking dish. On a lightly floured surface, place the two pie crusts on top of each other. Roll the dough until it is big enough to cover the baking dish. Place the pie crust over the top. Flute the edges, if desired, and cut slits in the top for steam to escape. Brush the crust with the beaten egg. In case of overflow, place the baking dish on a rimmed baking sheet. Bake until golden brown, about 35 to 45 minutes.

Cooking tip: Sometimes I top the filling with biscuits rather than the pie crust. For a short cut, you can use canned biscuits, but I prefer homemade. Just add the biscuits 15 minutes into the cooking time to prevent burning.

Original

Jambalaya

• 1/4 Cup Olive Oil
• 1 lb. Shrimp
• 4 Chicken Breast Cut Up (about 1 to 1 1/2 lb.)
• 1 1/2 lb. Sausage (Andouilee, Italian or Smoked)
• 2 Cup Chopped Onion
• 1 Cup Chopped Celery
• 1 Cup Chopped Bell Pepper
• 2 Tablespoon Garlic
• 3 Bay Leaves
• 1/4 Teaspoon Cayenne Pepper
• 1 1/2 Tablespoons Thyme
• 1 Cup Chopped Tomatoes (Fresh or 2 cans Spicy Diced Tomatoes)
• 6 Cups Water
• 2 Cups Rice
• Salt & Pepper
• 1 Cup Chopped Green Onion
• 1/2 Cup Chopped Parsley
• Emeril's Seasonings

Add olive oil to a large pot, season shrimp with Emeril's Season and cook on medium heat for about 4 minutes, remove.

In same pot, season chicken with Emeril's Season and cook till brown (about 8 minutes.), remove.

Season sausage with Emeril's Season, cook till brown, leave in pot.

Add, onion, celery, bell pepper, garlic, bay leaves, cayenne pepper and thyme. Season with Emeril's Season and cook 6 minutes.

Add tomatoes, water, add back the chicken, salt and pepper to taste, season with Emeril's Season, cover and simmer for 20 minutes.

Add rice, stir, and return to boil, then reduce to low heat, cover and cook 15 minutes.

Add shrimp, green onion and parsley and season with Emeril's Season, cover and cook 10 minutes.

Remove from heat let sit 10 minutes.

Basic Fried Rice

• 8 large eggs
• 2 tsp. salt
• 1/3 c. oil, vegetable or peanut
• 10 oz. sweet onions, chopped
• 12 oz. carrots, shredded
• 9 oz.  celery, finely chopped
• 1/3 (to 1/2) c. soy sauce
• 8 oz.  smoked ham, diced
• 1-1/2 lb. cooked meat, poultry and/or seafood, medium dice
• 1-1/2 qt. cooked long grain rice*, or medium grain rice or short grain rice
• 1/4 c. toasted sesame oil
• 3/4 c. scallions, cut into fine julienne
• Salt and ground black pepper, as needed

Use this recipe as a technique template for countless variations on fried rice, by changing the meat, vegetables, and seasonings.

In bowl whisk eggs and salt together. In wok heat half the oil over high heat; add egg mixture and stir-fry until scrambled and firm. Remove from heat and cool; chop and reserve.

In wok heat remaining oil over high heat; add onion, carrot, and celery and stir-fry 2 minutes. Add soy sauce and continue stir-frying for 30 seconds. Stir in ham and toss to combine. Add meat and rice and stir-fry aggressively for 3 minutes, using the spatula to push rice against the wok surface to sear it, then scrape it from the surface, and break it up with edge of the spatula. Continue until the mixture is hot and bits of rice are browned and slightly crunchy.

Add reserved scrambled egg and sesame oil and toss to distribute; adjust seasoning with salt and pepper. To serve: Turn rice onto a platter and garnish with scallion.

Horseradish-Mustard Butter

• 3 tablespoons unsalted butter, softened
• 1 1/2 tablespoons drained bottled horseradish
• 1 1/2 tablespoons Dijon mustard (or less)
• 3/4 tablespoons minced shallot
• Kosher salt and freshly ground black pepper, to taste

In a bowl, blend together the butter, horseradish, mustard, and shallot with a fork. Season with salt and pepper. On a sheet of plastic wrap, form the butter into a log about 4 inches long (or spoon into small dish). Chill the compound butter until firm, at least 30 minutes or freeze until ready to use.

Mexican Manicotti

• 1 Pound Ground Chuck ( Uncooked )
• 1 Can Pinto Beans ( drained and mashed )
• Cumin
• Manicotti shells uncooked
• 2 cups salsa
• 1/4 Cup water
• 1 1/2 Pound Hot Pepper Cheese

Combine meat, beans and cumin. Stuff in to shells.

Line shells in microwaveable dish, pour salsa and water over shells

Cover with plastic wrap and poke holes in top, Cook 20 - 30 minutes turning shells every 10 minutes.

Cover with grated cheese, serve.

New Orleans Style Barbecued Shrimp

• 1 lb Butter
• 1 Cup Olive Oil
• 4 Teaspoon Cayenne Pepper
• 2 Teaspoon Salt
• 2 Teaspoon Thyme
• 4 Teaspoon Black Pepper
• 1 Teaspoon Oregano
• 1 Teaspoon Basil
• 2 Teaspoon Paprika
• 6 Teaspoon Crushed Garlic
• 2 Teaspoon Rosemary
• 4 Teaspoon Worcestershire
• 2 Teaspoon Tabasco (or less)
• 2 Teaspoon Lemon Juice
• 3 Bay Leaves ( finely crushed )
• 1/2 Cup Parsley
• 4 lbs Shrimp ( Peeled )

Mix all ingredients ( except shrimp ) in sauce pan on low heat. Stir unitl butter is melted and ingredients are well blended.

Place shirmp on baking pan. Pour sauce over shrimp and marinate in refrigerator for several hours or overnight.

Bake as is 325 ° turning every 10 minutes, cook no more than 30 minutes, (cook just until shrimp is done). Time depends on size of shrimp.

Chicken Thighs with 40 Cloves of Garlic

• 30 to 40 large cloves hardneck or purple garlic, unpeeled
• 8 large skin-on, bone-in chicken thighs
• Kosher salt and freshly ground pepper
• 2 tablespoons EVOO
• 4 tablespoons butter
• 1 pound cremini mushrooms, thinly sliced
• 2 tablespoons finely chopped fresh thyme (optionally use dried, to taste)
• 1/2 cup Marsala wine (or White Zinfandel) 
• 3 to 4 cups chicken stock 

Optional

• 1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice)
• Freshly grated nutmeg

Preheat the oven to 400 degrees F.

Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.

Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. 

Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.

Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.

Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.

Note: You can make the chicken and sauce ahead of time. Remove the chicken from the skillet to keep the skin crisp and transfer the sauce to a casserole dish. Lay the chicken in the sauce, making sure the skin is not covered. Refrigerate until ready to serve. To reheat, bring the sauce to a simmer in a skillet, then add the chicken. Transfer to a 400 degree F oven to heat through and re-crisp the skin. Warm a platter on a low oven rack for 2 minutes and crisp the bread. Transfer the warm chicken to the platter and loosely tent with foil. Reduce the sauce on the stovetop, add the kale and nutmeg and serve with the bread.

From Rachel Ray

Poppy Seed Chicken

• 8 Chicken breast
• 2 Cans Cream Chicken Soup
• 16 Ounces Sour Cream
• 2 Tablespoon Poppy Seed
• Ritz Crackers
• 1/2 Stick Butter ( Melted )

Boil chicken breast until done. Cut into pieces.

Mix chicken with Cream of Chicken Soup, sour cream and poppy seeds.

Pour in casserole.

Mix crushed Ritz crackers with melted butter and use as topping.

Bake 350 ° for 30 minutes.

Roasted Pork Butt

• 1 (5-pound) Pork Shoulder, Bone-In, Untrimmed
• Salt
• Freshly Ground Black Pepper
• 1 Cup Creole seasoning
• 1/2 Cup Olive Oil

Preheat the oven to 400°.

Season all sides of the pork with salt and pepper.

Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan.

Roast the pork for 30 minutes. Reduce the heat to 250° and continue to cook for 6 1/2 hours.

Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

Chicken Enchiladas

• 4 cups cooked chicken, chopped
• 16-20 small tortillas
• 2 cups grated Monterey Jack Cheese
• 1 cup finely minced onion
• 2 cans cream chicken soup
• 1 cups sour cream
• 1 (4 oz) can chopped green chilles

Pre-heat oven at 375 °

In a large bowl, mix chicken, cheese and onion.

Dip tortillas in boiling water for 1 second to soften.

Fill Tortilla with mixture. Roll up, place with seam side down in greased baking dish.

Repeat.

In separate bowl, mix cream chicken soup, sour cream and greem chilles to form sauce.
Pour sauce over tortillas, cover with foil and bake till heated through about 20 - 30 minutes in preheated oven at 375 °.

Crab Cakes

• 2 Tablespoons butter
• 2 Tablespoons diced onion
• 1/2 cups seasoned breadcrumbs
• 2 eggs (Beaten)
• 1/4 cups milk
• 2 cups flaked crab
• 1/3 cups celery
• 1/2 teaspoon mustard
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 2 Tablespoons Parsley
• 1/2 teaspoon paprika

Melt butter in saucepan, add onion and 1/2 cup seasoned breadcrumbs, sauté on med heat 2 - 3 minutes.

Combine with other ingredients.

Add breadcrumbs till it is consistency to shape into 8 cakes (should be gooy but not fall apart)

Dust with flour & Fry in olive oil about 4 min each side on med. Heat