tag:blogger.com,1999:blog-33851838194800786732024-02-19T01:24:20.337-05:00Noah's GalleyChef Noah's Recipe CollectionSemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-3385183819480078673.post-16472912841795165072009-08-22T06:38:00.001-04:002009-08-22T06:46:46.242-04:00<a href="http://tbn3.google.com/images?q=tbn:I1sH516eoGDbQM:http://www.bigoven.com/pics"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 88px; CURSOR: hand; HEIGHT: 88px" alt="" src="http://tbn3.google.com/images?q=tbn:I1sH516eoGDbQM:http://www.bigoven.com/pics" border="0" /></a><strong><span style="font-family:verdana;font-size:130%;color:#333399;"><span style="font-size:180%;color:#660000;">Aunt Fanny’s Baked Squash</span><br /></span></strong><div><strong><span style="font-family:verdana;font-size:130%;color:#333399;"></span></strong> </div><div><strong><span style="font-family:verdana;font-size:130%;color:#333399;">Ingredients:<br />3 pounds yellow summer squash<br />1/2 cup chopped onions<br />1/2 cup cracker meal or bread crumbs<br />1/2 teaspoon salt<br />1/2 black pepper (salt and pepper may be increased to suit taste)<br />2 eggs<br />1 stick butter<br />1 tablespoon sugar<br /><br />Wash and cut up squash. Boil until tender, drain thoroughly, then mash. Add all ingredients except 1/2 of butter to squash. Melt remaining butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. BAKE in 375 degree oven for approximately 1 hour or until brown on top.</span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-62993379255292194552009-03-10T07:06:00.002-04:002009-03-10T07:17:10.790-04:00<a href="http://z.about.com/d/cookingfortwo/1/0/h/-/-/-/corned-beef-200.JPG"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 142px" alt="" src="http://z.about.com/d/cookingfortwo/1/0/h/-/-/-/corned-beef-200.JPG" border="0" /></a><strong><span style="font-family:verdana;font-size:130%;color:#006600;">Traditional Irish dinner of corned beef, cabbage</span></strong><span style="font-family:verdana;color:#009900;"><br /><br /><div><strong><span style="font-size:130%;color:#006600;">Ingredients</span><br />1-4½ pound corned beef brisket<br />4 allspice berries<br />2 bay leaves<br />1 teaspoon mustard seeds<br />1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half<br />1 teaspoon black peppercorns<br />1 whole clove, optional<br />1 medium head cabbage, cut into eighths<br />1½ pounds small (about 1-inch diameter) red potoatoes<br /></strong></div><br /><div><strong><span style="font-size:130%;color:#006600;">Cooking Instructions<br /></span>1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.<br />2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.<br />3. Strain out spices and vegetables from cooking water. </strong></div><div><strong>4. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.</strong></span></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-27462932650421632452008-12-08T12:04:00.004-05:002008-12-08T12:17:54.194-05:00<a href="http://tbn2.google.com/images?q=tbn:gnrWWa3pAFD4mM:http://www.sterntalerbakery"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 130px; CURSOR: hand; HEIGHT: 87px" alt="" src="http://tbn2.google.com/images?q=tbn:gnrWWa3pAFD4mM:http://www.sterntalerbakery" border="0" /></a><strong><span style="font-family:verdana;font-size:130%;color:#660000;"><span style="font-size:180%;color:#000099;">Stollen</span></span></strong><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#660000;"><span style="color:#6633ff;">The Traditional German Christmas Cake<br /></span>Like many traditional dishes that originated in the country kitchens of Europe, there are as many recipes as there are cooks. So feel free to change this one. Although there seems to be a rather daunting list of ingredients and directions, stollen is really just a sweet bread mix with marzipan in the centre. If pressed for time, one of the easiest things is to substitute the list of dried fruits for the appropriate weight from a packet of assorted dried fruits and peel.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#660000;"><span style="color:#000099;">Recipe Enough For Two Loaves</span><br />This recipe makes two stollen loaves, which will keep in an airtight container for a couple of weeks. If you are making them to give as gifts, write the expiry date on the tags. The stollen also freeze very well; thaw overnight and sprinkle with icing sugar before serving for afternoon or morning teas, or for a special dessert.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#660000;"><span style="color:#000099;">Traditional Christmas Stollen</span><br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#660000;">Ingredients<br />40 g dried yeast<br />700 grammes of warm plain flour<br />½ teaspoon ground coriander<br />¼ teaspoon ground nutmeg<br />110 g sugar<br />2 medium eggs, beaten<br />250 g soft butter<br />300 g raisins<br />125 g currants<br />150 g mixed candied peel, chopped<br />4 tablespoons rum<br />Zest from one large lemon<br />150 g roughly chopped blanched almonds<br />1 teaspoon salt<br />250 packet of white marzipan<br />250 g melted butter, to brush on the stollen after baking<br />Icing sugar to dust<br /></span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#660000;"><span style="font-size:180%;color:#000099;">Method<br /></span>1. Mix together the yeast and 150 ml of warm water<br />2. Put the flour and spices in a large bowl and mix<br />3. Make a well in the centre and pour in the yeast mixture<br />4. Sprinkle it with a little flour, and leave to activate for 15 minutes<br />5. Mix the sugar and eggs in another bowl<br />6. Add to the flour mix, then add the butter<br />7. Mix everything together until it forms into a dough<br />8. Turn out onto a floured board and knead for five minutes until smooth<br />9. Add a little more flour if the mix is too wet, or more water if it is too dry<br />10. Put the dough into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size – about two hours<br />11. Put the dried fruit and mixed peel into a bowl with the rum and leave to soak<br />12. After the dough has risen, turn onto a lightly floured board, and stretch into a rectangle 25 x 35 cm<br />13. Tip the fruit mix, the zest, the almonds, and the salt into the middle<br />14. Knead well until the fruit is spread through the dough<br />15. Divide the dough into two pieces<br />16. Also cut the marzipan roll into half, and roll each piece into a length of 25 cm<br />17. Shape the dough into two ovals approximately 30 cm<br />18. Press a rolling pin down the middle of the dough to make a trough<br />19. Put the marzipan into the trough, and fold the dough over it<br />20. Put the loaves onto a sheet, cover and leave to rest and rise for an hour<br />21. Put in the preheated oven – 180 C – and bake for approximately 35 to 45 minutes or until the loaves sound hollow when tapped on the bottom<br />22. Allow to cool for 15 minutes, then brush with the melted butter, using it all. This keeps the bread fresh for longer, and gives it a richer texture<br />23. Just before serving, dust with icing sugar<br />24. Serve plain in thin slices, or with whipped cream.</span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-85024712184334909302008-10-29T12:01:00.001-05:002008-10-29T12:04:54.770-05:00<a href="http://tbn0.google.com/images?q=tbn:lebMyiAUOw9DNM:http://www.foodandhealth.com/blogphotos/cranapplepie2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 121px; CURSOR: hand; HEIGHT: 97px" alt="" src="http://tbn0.google.com/images?q=tbn:lebMyiAUOw9DNM:http://www.foodandhealth.com/blogphotos/cranapplepie2.jpg" border="0" /></a><strong><span style="font-family:verdana;color:#3333ff;"><span style="font-size:180%;color:#990000;">Deep-dish apple cranberry pie</span><br />4 large apples, peeled, cored and sliced<br />2-1/2 cups cranberries, fresh or frozen<br />3/4 cup Splenda<br />1/4 teaspoon apply pie spice<br />9-inch ready pie crust, unbaked<br />Preheat oven to 378 degrees.<br />Stir all ingredients together in a medium sized mixing bowl and place in a 10-inch deep-dish pie pan.<br />Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about 1 hour. Serve warm. Refrigerate any leftovers. Makes 10 servings.<br />Source: Dorothy Lee</span></strong>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-58734242507825469572008-07-27T07:31:00.002-04:002008-07-27T07:41:35.979-04:00<a href="http://www.ghosttraveller.com/poke2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.ghosttraveller.com/poke2.jpg" border="0" /></a><span style="font-family:verdana;font-size:130%;color:#000099;">Poke salad was something growing wild that we ate when I was a kid in Tennessee. I also have seen it canned in grocery stores.</span><br /><br /><div><span style="font-family:verdana;font-size:130%;color:#000099;">It must be boiled and rinsed multiple times to remove toxins (posionous, otherwise) or can be fried. One reference I read commented that frying removes the toxicity as well. I've often wondered why anyone would go to all that trouble to eat something that's toxic to some degree. </span></div><br /><div><span style="font-family:verdana;font-size:130%;color:#000099;">I recall it being similar to other "greens" like turnip, mustard and collard greens. Each one has it's individual taste though.<br /><br /><span style="font-size:180%;color:#990000;">POKE SALAD<br /></span>1 to 2 pounds Poke Salad</span></div><div><span style="font-family:verdana;font-size:130%;color:#000099;">6 to 8 slices bacon</span></div><div><span style="font-family:verdana;font-size:130%;color:#000099;">1 large onion</span></div><div><span style="font-family:verdana;font-size:130%;color:#000099;">2 eggs<br /></span></div><br /><div><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#000099;">Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.<br /></span></span></span></div><br /><div><span style="font-family:verdana;"><span style="font-size:130%;"><span style="color:#000099;">Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.</span> </span></span></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-74555876983319643472008-07-26T12:13:00.003-04:002008-07-26T12:28:32.297-04:00<a href="http://i.timeinc.net/recipes/i/recipes/ck/06/06/fried-okra-ck-1197165-l.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="http://i.timeinc.net/recipes/i/recipes/ck/06/06/fried-okra-ck-1197165-l.jpg" border="0" /></a><strong><span style="font-family:verdana;font-size:180%;color:#3333ff;">Okra</span></strong><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#663366;">Okra originated in West Africa. In the 1700s, seeds were brought to the United States and the Caribbean by slaves, who roasted them to make a coffee substitute. The seeds also were planted, and okra soon became popular throughout the South.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#663366;">Today, okra is grown around the world, and recipes using it have an international flavor. It goes into spicy Indian curries and Asian stir-fries. Greek and Middle-Eastern cooks simmer it with olive oil and tomatoes. Brazilians marinate lightly cooked slices in a spicy vinaigrette.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#663366;"><span style="font-size:180%;color:#000099;">Southern Fried Okra</span><br />1 pound fresh okra<br />2 eggs, beaten<br />1/4 cup buttermilk<br />1 cup all-purpose flour<br />1 cup cornmeal<br />2 teaspoons baking powder<br />1 teaspoon salt<br />Freshly ground pepper to taste<br />Vegetable oil<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#663366;">1. Wash and slice okra; pat dry with paper towels.<br />2. Combine eggs and buttermilk; add okra, and let stand for 10 minutes.<br />3. Combine flour, cornmeal, baking powder, salt and pepper.<br />4. Drain okra, small portions at a time, using a slotted spoon.<br />5. Dredge okra, small portions at a time, in flour mixture.<br />6. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375 degrees. </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#663366;">7. Fry okra until golden brown. </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#663366;">8. Drain on paper towels and serve immediately.<br />Makes 4 servings.<br /></span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-48319036289096988702008-07-26T09:57:00.003-04:002008-07-26T10:10:48.406-04:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpHgQQHuD2zr9tvttM3cGhUYanNkjK2C8CUyYAUpid4oCXLX8AlsYPiPq67jZEgETlDyD0SpftJ2t266dm2713uGA0gCNDoh3lacnKYKNJwmKN1WJlsEZ4F3K_TzcJhsA_hyQ5QAkcnSY/s200/tomato-jpeg.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpHgQQHuD2zr9tvttM3cGhUYanNkjK2C8CUyYAUpid4oCXLX8AlsYPiPq67jZEgETlDyD0SpftJ2t266dm2713uGA0gCNDoh3lacnKYKNJwmKN1WJlsEZ4F3K_TzcJhsA_hyQ5QAkcnSY/s200/tomato-jpeg.jpg" border="0" /></a><strong><span style="font-family:verdana;font-size:130%;color:#3333ff;"><span style="font-size:100%;color:#990000;">FRIED GREEN TOMATOES, SOUTHERN-STYLE</span><br /><span style="color:#339999;"><em>The popularity of Fried Green Tomatoes was not limited to the South as many would lead you to believe. The fact is, farmers everywhere had to find ways to use the last of the tomato crop, especially in the northern states where the tomatoes had to be picked green to protect them from the first frost. The Pennsylvania Dutch would can green tomato relishes with some. Others would be wrapped individually in newspaper and stored in a cool basement or root cellar to slowly ripen for later use. They also used many in preparations such as Green Tomato Pie or for frying. The only difference I can determine is that the Pa Dutch used flour as a coating (see recipe), as opposed to the flour and cornmeal mixture used by most Southerners. Either is very good. Tomatoes were fried in bacon grease or lard then, in later years, shortening, oil or butter. See the notes below for choosing tomatoes for frying.</em><br /></span></span></strong><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#3333ff;"><span style="color:#990000;">INGREDIENTS</span><br />3 to 4 unripened tomatoes, cut into approximately 3/8-inch slices<br />1/2 cup flour<br />1/2 cup cornmeal<br />Vegetable oil, butter or bacon grease for frying<br />Salt and pepper to taste<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#3333ff;">Heat enough oil to cover the bottom of a large skillet over medium-high heat. Mix together the flour and cornmeal. Dredge the tomato slices in the flour mixture to coat both sides; shake off excess. Place in hot pan and brown quickly until slightly softened but not mushy, about 2 minutes per side. Adjust heat as needed. Add more oil as needed between batches. Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper.<br />Serves 4<br /></span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-22066522768258134842008-07-25T06:24:00.004-04:002008-07-25T07:07:55.872-04:00<a href="http://melindaschwakhofer.files.wordpress.com/2007/08/cc5.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://melindaschwakhofer.files.wordpress.com/2007/08/cc5.jpg" border="0" /></a><span style="font-size:180%;color:#660000;"><strong>Nassau Grits</strong></span><span style="font-family:verdana;font-size:130%;color:#336666;"><strong><span style="color:#990000;"><span style="font-size:180%;"><span style="color:#660000;"></span><br /></span></span>In Pensacola, Florida, we enjoy a breakfast restaurant called The Coffee Cup where many gather to eat grits and eggs with bacon, ham, sausage and biscuits in the mornings.<br /></strong></span><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">An adaptation of The Coffee Cups' grits recipe in itself is a riff on one passed on to The Coffee Cup through many hands. Now, it passes to you.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">If you'd like to read more about The Coffee Cup and other Southern delights, grab a copy of <em>Southern Belly</em> for yourself.</span></strong><strong><span style="font-family:verdana;font-size:130%;color:#336666;"><br /></div></span></strong><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">- makes 4 to 6 servings -<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;"><span style="font-size:180%;color:#990000;">Ingredients<br /></span>1/2 pound bacon </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">1 medium onion, finely chopped </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">1 bell pepper, seeded and finely chopped </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">3/4 cup ground or finely chopped ham (about 6 ounces) </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">1 14-ounce can chopped tomatoes </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">1 teaspoon finely chopped garlic </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">3/4 cup uncooked white grits </span></strong></div><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;">Salt and freshly ground black pepper<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;font-size:130%;color:#336666;"><span style="font-size:180%;color:#990000;">Procedure<br /></span>1. Heat a large skillet over medium heat. Add the bacon and cook, turning once, until crisp, 5 to 7 minutes. Remove to a plate lined with paper towels. Once cooled, crumble into bits and set aside.<br />2. Pour off all the bacon drippings except for 2 to 3 tablespoons. Add the onion and bell pepper and saute until the onion is translucent, 3 to 5 minutes. Add the ham, stirring to mix well. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and garlic and reduce the heat to low. Simmer, stirring occasionally, for 30 minutes.<br />3. Meanwhile, cook the grits as directed on the package instructions. When they reach a creamy state, stir in the ham and tomato mixture. Taste and adjust for seasoning with salt and pepper. Transfer to a large serving bowl and crumble the bacon over the top. Serve immediately.<br /></span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-38752017467371942972008-07-24T14:42:00.002-04:002008-07-24T14:56:15.648-04:00<a href="http://tbn0.google.com/images?q=tbn:482MfTB_uFLmnM:http://www.myspicedlife.com"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://tbn0.google.com/images?q=tbn:482MfTB_uFLmnM:http://www.myspicedlife.com" border="0" /></a><span style="font-size:130%;color:#3333ff;"><strong><span style="font-size:180%;color:#990000;">Collard greens, Southern Style<br /></span>Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens.<br /></strong></span><br /><div><span style="font-size:130%;color:#3333ff;"><strong>In the Southern states, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.<br /></strong></span></div><br /><div><span style="font-size:130%;color:#3333ff;"><strong>Collard greens (whole collard heads or leaves)</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>2 ham hocks</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>4 medium size white potatoes, peeled (last 30 minutes)</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>Water</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>Salt to taste</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong></strong></span> </div><div><span style="color:#3333ff;"><strong><span style="font-size:130%;"><span style="color:#990000;">Toppings (suggestions follow)</span> </span></div></strong></span><div><span style="font-size:130%;color:#3333ff;"><strong>Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.<br /></strong></span></div><br /><div><span style="font-size:130%;color:#3333ff;"><strong>Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.<br /></strong></span></div><br /><div><span style="font-size:130%;color:#3333ff;"><strong>Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.<br /></strong></span></div><br /><div><span style="font-size:130%;color:#990000;"><strong>Toppings:</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>Hot pepper </strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>Vinegar</strong></span></div><div><span style="font-size:130%;color:#3333ff;"><strong>Onions and vinegar (chopped onions and vinegar mixed together)</strong></span></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-8071726283749031382008-07-20T14:57:00.003-04:002008-07-20T15:07:01.669-04:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwisAnkcRudDnI5EzIk4t3vN9-87y5_cXeLl89vZQpuGn_qwmnUZZmBFj2P4TnOz2A8HGhDhfpT_AHdeNGbXOO7H13gri996D38E1SstamizIORikMk-ZlnpuwI-CC7YsXnczIeHw_3IJ/s320/greens-"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwisAnkcRudDnI5EzIk4t3vN9-87y5_cXeLl89vZQpuGn_qwmnUZZmBFj2P4TnOz2A8HGhDhfpT_AHdeNGbXOO7H13gri996D38E1SstamizIORikMk-ZlnpuwI-CC7YsXnczIeHw_3IJ/s320/greens-" border="0" /></a><strong><span style="font-family:verdana;color:#336666;"><span style="font-size:180%;color:#990000;">A Southern-style turnip green recipe with salt pork</span><br /><span style="font-size:130%;color:#000066;">Ingredients:<br /></span>4 to 4 1/2 pounds turnip greens<br />1 pound salt pork, rinsed and diced<br />1 1/2 cups water<br />1 cup finely chopped onion<br />1/2 teaspoon pepper<br />1 teaspoon sugar, optional<br />a dash of crushed red pepper, optional<br /><span style="font-size:130%;color:#330099;"></span></span></strong><br /><strong><span style="font-family:verdana;color:#336666;"><span style="font-size:130%;color:#330099;">Preparation:</span></span></strong><br /><strong><span style="font-family:verdana;color:#336666;">Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.Serve with vinegar or pepper sauce and cornbread.</span></strong><br /><div><strong><span style="font-family:Verdana;color:#336666;">Serves 6</span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-23993417913398642812008-07-17T10:03:00.003-04:002008-07-17T20:14:11.400-04:00<strong><span style="color:#3333ff;"><span style="font-size:180%;color:#cc0000;">Southwest Louisiana Creole Jambalaya</span><br /><span style="color:#009900;">(NOTE: My good friend, Mrs. Susan Strong of St. Petersburg, Fla. sent me this delicious recipe. Susan lived in Louisiana for many years.)</span><br />1 TBS shortening<br />2 TBS flour<br />1 pound pure pork sausage, smoked,<br />or loose uncased sausage<br />1/2 cup bell pepper, chopped<br />3 cups raw shrimp, peeled,<br />de-veined and chopped bite size<br />5 cups tomatoes, peeled and diced<br />2 1/2 cups water<br />1 large onion, chopped<br />1 clove garlic, crushed<br />2 TBS parsley, chopped<br />2 cups raw white rice (I wash mine)<br />2 TBS Worcestershire Sauce<br />1 1/4 tsp salt<br />1/2 tsp thyme<br />1/4 tsp red pepper<br /><br />Melt shortening in a large, heavy Dutch oven. Add flour and<br />stir until blended (not a roux). Then add sausage, cut into<br />bite sized pieces and bell pepper. Cook 5 minutes or a little<br />more and add shrimp, tomatoes, water, onion , garlic and<br />parsley. Bring to a boil and stir in rice, Worcestershire Sauce,<br />salt, thyme and red pepper. Cover and simmer for about<br />30 minutes or until rice is tender. Stir occasionally. Sprinkle<br />with additional chopped parsley. Does not freeze well.<br />Serves 8<br /><br />Noah, this is the way we always made it. This one comes from "Pirate's Pantry".<br />Just thought you might enjoy reading an authentic one.</span></strong>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-90262666924981672702008-07-16T13:41:00.002-04:002008-07-16T13:45:36.852-04:00<a href="http://thesparrowsnest.typepad.com/the_sparrows_nest/images/2008/02/27/jambalaya.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://thesparrowsnest.typepad.com/the_sparrows_nest/images/2008/02/27/jambalaya.jpg" border="0" /></a><strong><span style="font-family:verdana;color:#3333ff;"><span style="font-size:180%;color:#cc0000;">Jambalaya</span><br />1 pound smoked sausage, sliced<br />2-1/2 to 3 pounds shrimp or chopped ham<br />1 small can tomato sauce<br />1 can beef broth<br />1 can or one package onion soup<br />1 stick real butter<br />2 cups uncooked Uncle Ben’s Converted Rice<br />1 bunch green onion, chopped<br />2 large onions, diced<br />1/2 bunch parsley, sliced<br />3 ribs celery, sliced<br />1 large bell pepper, any color, diced<br />1 teaspoon Tony Chachere’s Original Creole Seasoning<br />Put all ingredients directly into a roasting pan. Mix together.<br />Sprinkle with Creole seasoning to taste. Bake uncovered at 350 degrees for 1 hour. Stir every 15 minutes until done. Serve immediately.<br />Serve with hot French bread, green salad and a light dessert.<br />Source: Deborah Barrios Plessy, Pensacola</span></strong>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-25733583320183781532008-07-12T13:12:00.002-04:002008-07-12T13:32:23.735-04:00<a href="http://www.d16acbl.org/U174/black%20beans.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.d16acbl.org/U174/black%20beans.jpg" border="0" /></a><span style="font-family:verdana;"><strong><span style="color:#3333ff;"><span style="font-size:180%;color:#ff6600;">Black Beans with Rice<br /></span>Black beans are cooked with chopped vegetables and seasonings then served with hot cooked rice.<br /></span></strong></span><br /><div><div><span style="font-family:verdana;"><strong><span style="color:#3333ff;"><span style="font-size:130%;color:#cc0000;">Ingredients:<br /></span>1 pound dried black beans, washed and drained<br />6 cups water<br />1 cup chopped onion<br />1 large green bell pepper, chopped<br />2 cloves garlic, minced<br />1/4 cup olive oil<br />2 bay leaves<br />2 teaspoons salt<br />1/4 teaspoon pepper<br />1 large smoked ham hock or ham bone<br />2 slices bacon, minced<br />3 tablespoons red wine vinegar<br />hard cooked egg<br />hot cooked rice<br /></span></strong></span></div><br /><div><span style="font-family:verdana;"><strong><span style="font-size:130%;color:#cc0000;">Preparation</span></strong></span></div><div><span style="font-family:verdana;"><strong><span style="color:#3333ff;">Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover pan, and let stand for 1 hour. Sauté chopped onion, green bell pepper and garlic in olive oil for 4 to 5 minutes, or until onion is tender. Add to beans with the bay leaves, salt, pepper, ham hock or bone, and bacon. Bring to a boil; reduce heat, cover, and simmer for 2 hours. Add more water if necessary. Add vinegar and garnish with hard cooked eggs, if desired. Serve with cooked rice.</span></strong><br /></span></div></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-76205764767608190582008-07-04T14:15:00.003-04:002008-07-04T14:30:49.430-04:00<a href="http://img.timeinc.net/recipes/i/recipes/ct/03142008/babyback-ribs-ct-1634624-x.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://img.timeinc.net/recipes/i/recipes/ct/03142008/babyback-ribs-ct-1634624-x.jpg" border="0" /></a><span style="font-family:verdana;color:#000099;"><strong><span style="font-size:180%;color:#993300;">Fourth of July<br /></span><span style="color:#006600;">Prize Winning Baby Back Ribs</span><br /></strong></span><div><span style="font-family:verdana;color:#000099;"><strong><span style="color:#006600;">INGREDIENTS<br /></span>1 tablespoon ground cumin<br />1 tablespoon chili powder<br />1 tablespoon paprika<br />salt and pepper to taste<br />3 pounds baby back pork ribs<br />1 cup barbeque sauce<br /></div></strong></span><br /><div><span style="font-family:verdana;color:#000099;"><strong><span style="color:#006600;">DIRECTIONS</span><br />Preheat grill for high heat.<br /></strong></span></div><br /><div><span style="font-family:verdana;color:#000099;"><strong>In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.<br /></strong></span></div><br /><div><span style="font-family:verdana;color:#000099;"><strong>Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.<br /></strong></span></div><br /><div><span style="font-family:verdana;color:#000099;"><strong>Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.<br /></strong></span></div><br /><div><span style="font-family:verdana;color:#000099;"><strong>Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.<br /></strong></span></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-54242893365020388912008-06-11T09:40:00.002-04:002008-06-11T09:47:00.737-04:00<a href="http://www.myownlabels.com/recipes/images/lemonmarmalade.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.myownlabels.com/recipes/images/lemonmarmalade.jpg" border="0" /></a><span style="font-size:130%;color:#663333;"><span style="font-size:180%;color:#996633;">LEMON MARMALADE</span><br /></span><br /><span style="font-size:130%;color:#663333;">2 large or 3 medium lemons<br />5 cups water<br />2-1/4 cups sugar<br /></span><br /><span style="font-size:130%;color:#663333;">Cut lemons lengthwise in half, then crosswise as thinly as possible, discarding ends and seeds but collecting juices.<br /></span><br /><span style="font-size:130%;color:#663333;">Place lemon and water in a non-corrosive pan. Heat to boiling; reduce heat and boil uncovered for 30 minutes.<br /></span><br /><span style="font-size:130%;color:#663333;">Strain mixture through a sieve into a bowl. Measure liquid. There should be 3 cups; if not, add more water.<br /></span><br /><span style="font-size:130%;color:#663333;">Return lemon and liquid to pan. Add sugar and heat to boiling. Cook about 30 to 35 minutes after adding sugar, or until mixture is firm but not stiff.<br /></span><br /><span style="font-size:130%;color:#663333;">Remove from heat and ladle into hot, sterilized jars. Do not double recipe.<br /></span><br /><span style="font-size:130%;color:#663333;">Yields 3 pints.<br />Source: Jamie Jones<br /><br /><br /></span><span style="font-size:130%;color:#663333;"></span><span style="font-size:130%;color:#663333;"></span>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-32964898680651320082008-06-05T10:17:00.002-04:002008-06-05T10:31:01.248-04:00<a href="http://tbn0.google.com/images?q=tbn:kNR2Mp09_caHDM:http://images.jupiterimages"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://tbn0.google.com/images?q=tbn:kNR2Mp09_caHDM:http://images.jupiterimages" border="0" /></a><strong><span style="font-size:130%;"><span style="font-size:180%;color:#990000;">Red, White and Blue Strawberry Shortcake</span><br /><span style="color:#000099;">INGREDIENTS</span><br /><span style="color:#3366ff;">1 (18.25 ounce) package yellow cake mix<br />1 (8 ounce) container frozen whipped topping, thawed<br />1 pint blueberries, rinsed and drained<br />2 pints fresh strawberries, rinsed and sliced<br /></span><span style="color:#3333ff;"></span></span></strong><br /><div><strong><span style="font-size:130%;"><span style="color:#3333ff;">DIRECTIONS<br /></span><span style="color:#3366ff;">Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.</span><br /></div></span></strong><br /><div><span style="color:#3366ff;"><span style="font-size:130%;"><strong>Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.</strong></span></span></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-45432580509689475172008-05-29T13:54:00.001-04:002008-05-29T14:14:21.624-04:00<a href="http://foodfrenzy.freedomblogging.com/files/2008/04/memphis-fried-chicken.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://foodfrenzy.freedomblogging.com/files/2008/04/memphis-fried-chicken.jpg" border="0" /></a><strong><span style="color:#3333ff;"><span style="font-size:180%;color:#660000;">Pollo alla Milanese Cuban style<br /></span></span></strong><strong><span style="color:#3333ff;">I"m sure most of you are aware of this dish. It is very common. In fact, I bet some of you make this and don't even realize you are making it. Why? Because Pollo alla Milanese is basically breaded chicken. In this case it would be breaded boneless chicken breast. There is no science to this dish, no need to have a recipe book on hand, no need to have a degree in culinary arts. However, I'm going to give you a Cuban touch to this recipe that will give it a BAM! like Emeril Lagasse would say. Cuban's call this dish pollo empanizado which obviously means breaded chicken. How could we make this very basic simple dish into a Cuban style gem? Well we do what Cubans do best, we marinade!!!!! That is the secret. Cubans will marinade just about everything and the secret marinade is called MOJITO. Yes, like the drink, but the marinade and the drink differ greatly.</span></strong><br /><br /><div><strong><span style="color:#3333ff;"></span></strong></div><div><strong><span style="color:#3333ff;">Mojito the marinade consists of garlic, onions, cumin, oregano, salt, pepper and bitter oranges. That is the secret ingredient that makes Cuban style mojito so special. It is the bitter oranges. Bitter oranges are very difficult to get and if you try this with regular oranges, it's not going to taste the same. So, don' try it. </span></strong></div><br /><div><strong><span style="color:#3333ff;">But since I'm all about saving time and doing things the easy way I buy the mojito already made. My recommendations would be either the Goya or the mojo from La Lechonera. Either one is good. Make sure you buy the bottle that says MOJO on it. Goya sells another marinade made from bitter oranges, but it's NOT mojito. (Mojo and mojito are the same thing) So please don't make the mistake of buying that one. So here is how I make Pollo alla Milanese Cuban style.</span></strong></div><br /><div><strong><span style="color:#3333ff;">Ingredients:</span></strong></div><div><strong><span style="color:#3333ff;">4 pieces of boneless chicken breasts </span></strong></div><div><strong><span style="color:#3333ff;">1 cup Mojito (Mojo)</span></strong></div><div><strong><span style="color:#3333ff;">1 1/2 cups italian style bread crumbs</span></strong></div><div><strong><span style="color:#3333ff;">1 tablespoon grated Parmesan cheese</span></strong></div><div><strong><span style="color:#3333ff;">1 tablespoon fresh chopped parsley</span></strong></div><div><strong><span style="color:#3333ff;">2 eggs</span></strong></div><div><strong><span style="color:#3333ff;">salt and pepper for taste</span></strong></div><div><strong><span style="color:#3333ff;">1 lemon</span></strong></div><br /><div><span style="color:#3333ff;"><strong>Wash and pat dry the chicken breasts. </strong><strong>You want the chicken pieces to be on the thin side so mash them down. Put them in bowl and pour the mojito over them. Flip them around in the bowl making sure that the mojito has coated all the pieces back and front. Let them sit in the marinade for at least 4 hours. I've even kept them in overnight. </strong></span></div><br /><div><strong><span style="color:#3333ff;">After they've sat for a while, take them out and pat dry. Now you can start up the oil in a frying pan. I use extra light virgin olive oil for frying but you can use vegetable oil if you like. Combine parmesan cheese and bread crumbs on one plate. Put the eggs in another plate. Mix them up with a fork. Add the parsley, salt and pepper. Now arrange the plates in this order; chicken breasts first, egg mixture second and bread crumbs third. </span></strong></div><br /><div><strong><span style="color:#3333ff;">Now dip chicken in egg mixture and coat both sides. Then dip the chicken onto the bread crumb plate. Make sure you get a really nice coat of bread crumbs. Then place in the oil and fry them up! When the oil is really hot, they will cook fast. Remember to flip them so you get a nice golden brown top. When the chicken is done, place them on a plate with a paper towel so it can soak up the extra oil. </span></strong></div><br /><div><strong><span style="color:#3333ff;">Place the chicken on your serving dish. Cut up the lemon in 4 pieces and place one piece next to each of the 4 pieces of chicken. I like to serve this dish with a green salad. Nice and simple. </span></strong></div><br /><div><strong><span style="color:#3333ff;">Well that's it. You will see how much more flavorful the chicken is when you bite into it. Here's another tip for a topping. Buy some Chimichurri sauce. Also available in spanish markets. Instead of the lemon use this sauce. </span></strong></div><br /><div><strong><span style="font-size:130%;color:#990000;">HEALTHY/LITE VERSION:</span></strong></div><div><strong><span style="color:#3333ff;">Don't add cheese to the bread crumbs and use egg whites instead of the whole egg. Also, you can bake the chicken in the oven. When they are just about done, flip on the broiler for a few minutes so you can get a nice brown topping.<br /></span></div></strong>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-83232077184922606132008-05-27T12:49:00.003-04:002008-05-27T13:16:31.351-04:00<a href="http://tbn0.google.com/images?q=tbn:YJ8DCtYlFN2gbM:http://bp3.blogger.com/_s--"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="http://tbn0.google.com/images?q=tbn:YJ8DCtYlFN2gbM:http://bp3.blogger.com/_s--" border="0" /></a><strong><span style="font-size:130%;color:#990000;">Chicken for 8 - Fit for Queens Coronation</span><br /><span style="font-size:130%;color:#336666;">(This recipe came from Mark Pierre Schmidtke</span></strong><br /><strong><span style="font-size:130%;color:#336666;">of Morocco)</span></strong><br /><strong><span style="color:#000099;">2.3kg (5lb) chicken</span></strong><br /><strong><span style="color:#000099;">1 tbsp vegetable oil</span></strong><br /><strong><span style="color:#000099;">1 small, finely chopped onion</span></strong><br /><strong><span style="color:#000099;">1 tbsp curry paste</span></strong><br /><strong><span style="color:#000099;">1 tbsp tomato puree</span></strong><br /><strong><span style="color:#000099;">100ml red wine</span></strong><br /><strong><span style="color:#000099;">1 bay leaf</span></strong><br /><strong><span style="color:#000099;">1/2 lemon juice</span></strong><br /><strong><span style="color:#000099;">4 finely chopped apricot halves</span></strong><br /><strong><span style="color:#000099;">300ml (1/2 pint) Mayonnaise</span></strong><br /><strong><span style="color:#000099;">100ml (4 fl oz) whipping cream</span></strong><br /><strong><span style="color:#000099;">Salt and pepper</span></strong><br /><strong><span style="color:#000099;">Watercress to garnish</span></strong><br /><span style="font-size:130%;color:#990000;"><strong></strong></span><br /><span style="font-size:130%;color:#990000;"><strong>Instructions:</strong></span><br /><strong><span style="color:#000099;">1. Skin the chicken and cut into small pieces and grill it until cooked.</span></strong><br /><strong><span style="color:#000099;">2. In a small saucepan, heat the oil, add the onion and cook for about three minutes, until softened.</span></strong><br /><strong><span style="color:#000099;">3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. </span></strong><br /><strong><span style="color:#000099;">4. Simmer, uncovered, for about 10 minutes until well reduced.</span></strong><br /><strong><span style="color:#000099;">5. Strain and leave to cool.</span></strong><br /><strong><span style="color:#000099;">6. Puree the chopped apricot halves in a blender or food processor or through a sieve.</span></strong><br /><strong><span style="color:#000099;">7. Beat the cooled sauce into the mayonnaise with the apricot puree.</span></strong><br /><strong><span style="color:#000099;">8. Whip the cream to stiff peaks and fold into the mixture.</span></strong><br /><strong><span style="color:#000099;">9. Season, adding a little extra lemon juice if necessary.</span></strong><br /><strong><span style="color:#000099;">10. Fold in the chicken pieces, garnish with watercress and serve. </span></strong>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-76291980208007010202008-04-20T11:10:00.002-04:002008-04-20T11:23:14.144-04:00<a href="http://www.florida-juice.com/Key%20Lime%20Pie.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.florida-juice.com/Key%20Lime%20Pie.jpg" border="0" /></a><strong><span style="color:#000099;"><span style="font-size:180%;color:#660000;"><span style="color:#33cc00;">History of Florida's Key Lime</span><br /></span>Key limes are the pink flamingos of Florida food, and they are a celebrated part of local color. Key West, Florida, is famous for its fabulous key lime pie, one of America's best-loved regional dishes. Every restaurant in the Florida Keys, and especially in the city of Key West, serves this wonderful pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region. This pie is considered the official pie of the Florida Keys.<br /></span></strong><br /><div><strong><span style="color:#000099;">Aficionados of key lime pies argue endlessly about the proper way to make one. Graham-cracker or pastry crust? Meringue on top or whipped cream, or neither? Cooked or uncooked filling? The one thing that they do agrees on is that under no circumstances should you ever add green food coloring. The filling of authentic key lime pie is a light yellow.<br /></span></strong></div><br /><div><strong><span style="color:#000099;">As to who made the first key lime pie, no one really knows for sure as it has never been documented. The most likely story is that William Curry (1821-1896), a ship salvager and Florida's first self-made millionaire (commonly referred to as rich Bill), had a cook that was simply know as Aunt Sally. It was Aunt Sally who created the pie in the late 1800s. Some historians think that Aunt Sally didn't create the Key Lime Pie, but probably perfected a delicacy that was the creation of area fishermen. William Curry built a lavish mansion for his family in 1855 that still is being used today as the Curry Mansion Inn.<br /></span></strong></div><br /><div><strong><span style="color:#000099;">It was not until the 1930s that the first recipes were written down. Until then everyone just knew how to make the pie. No fresh milk, no refrigeration, and no ice was available in the Keys until the arrival of tank trucks with the opening of the Overseas Highway in 1930. Because of this lack of milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by Gail Borden. Key lime may be the star ingredient of the key lime pie, but it is the sweetened condensed milk that makes it so smooth and delicious.<br /></span></strong></div><br /><div><strong><span style="color:#000099;">The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they are smaller than a golf ball with yellow-green skin that is sometimes splotched with brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Today the key lime is almost a phantom and any remaining trees are only found in back yards and their fruit never leave the Florida Keys. Key limes are also grown for commercial use in the Miami area.<br /></span></strong></div><br /><div><strong><span style="color:#000099;">In 1965, Florida State Representative Bernie Papy, Jr. introduced legislation calling for a $100 fine to be levied against anyone advertising key lime pie that is not made with key limes. The bill did not pass<br /></span></strong></div><br /><div><strong><span style="color:#000099;">In 1994, the State Legislature officially recognized Key lime pie as an important symbol of Florida. The road to becoming the official state pie, was not an easy one. Since the 1980s, North Florida lawmakers have debated that a pie made of pecans, grown in Florida, would better reflect the state’s history. House Bill 453 and Senate Bill 676 of the Florida Legislature's Regular 2006 Session made the Key Lime Pie the official Florida state pie as of July 1, 2006.<br />Source: Bahama Currys<br /></span></strong></div>******************************************************************************<br /><div><strong><span style="color:#000099;"><span style="color:#009900;">ORIGINAL FLORIDA KEY LIME PIE RECIPE - FLORIDA'S OFFICIAL STATE PIE...<br /></span>1 (14 oz) can sweetened condensed milk<br />4 egg yolks<br />4 oz. Florida Key West Key Lime Juice<br />9" graham cracker pie crust<br /></span></strong></div><br /><div><strong><span style="color:#000099;">Mix milk and egg yolks completely with electric mixer. Slowly add key lime juice and mix thoroughly. Pour into 9-inch prepared graham cracker pie shell. Bake at 350o for 8 minutes*. Turn oven off and crack door. *If making meringue, place meringue on hot key lime pie, sealing edges to crust, then toast to a golden brown. Keep a close eye on it. It'll start to toast real fast. Turn oven off and crack door after browning meringue. If using whipped topping, bake for 10 minutes. Let pie cool before placing in refrigerator. If using whipped topping, place on pie prior to serving and garnish as desired.</span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-68469727817305175332008-04-15T11:52:00.001-04:002008-04-15T12:00:09.795-04:00<a href="http://images.jupiterimages.com/common/detail/52/24/23032452.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://images.jupiterimages.com/common/detail/52/24/23032452.jpg" border="0" /></a><strong><span style="color:#3333ff;"><span style="font-size:180%;color:#cc0000;">ROAST CHICKEN WITH VEGETABLES</span><br />1 whole kosher or roasting chicken, about 3 1/2 pounds, giblets removed<br />1 teaspoon dried tarragon<br />1/2 teaspoon dried thyme leaves<br />Freshly ground pepper<br />3 tablespoons olive oil<br />1 cup chicken broth or water<br />1 bay leaf<br />12 Brussels sprouts, trimmed, an "X" cut into root ends<br />3 carrots, peeled, cut into<br />1 1/2-inch pieces<br />8 new red potatoes, peeled, halved<br />Salt<br /><br />1. Heat oven to 450F. Sprinkle 1/2 teaspoon of the tarragon, 1/4 teaspoon of the thyme and pepper to taste into cavity of chicken. Truss chicken tightly with string, if desired. Rub oil over chicken; sprinkle with remaining 1/2 teaspoon tarragon, 1/4 teaspoon thyme and pepper to taste.<br />2. Place chicken, breast side up, on rack in roasting pan. Roast 30 minutes. Lower oven to 325 degrees; baste chicken with broth. Roast an additional 30 minutes or until an instant read thermometer inserted into thickest part of thigh reads 160 degrees. Remove chicken to cutting board. Cover loosely with foil; let rest 10-15 minutes before carving. Remove fat from pan drippings by tilting pan and discarding fat with spoon. Or, pour pan drippings into fat separator.<br />3. Meanwhile, heat large pot of salted water to boil; add bay leaf. Add Brussels sprouts, carrots and potatoes. Cook at gentle boil, until almost tender, about 10 minutes. Transfer vegetables with slotted spoon to bowl of ice water to stop cooking. Drain vegetables; pat dry with paper towels.<br />4. Raise oven to 400 degrees. Place vegetables in chicken roasting pan without rack. Season with salt and pepper to taste; toss with drippings. Roast, turning once or twice, until vegetables pierce easily with tip of knife and potatoes are lightly browned, about 15 minutes. Place chicken and vegetables on serving platter. Carve; serve with pan drippings, if desired.<br /></span></strong><br /><div><strong><span style="color:#3333ff;">Recipe note: f you use a kosher chicken, it is not necessary to salt it before roasting, because the birds are salted in their processing.</span></strong></div><div><strong><span style="color:#3333ff;">Yield: 4 Servings</span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-20138603035638771182008-03-22T09:44:00.008-04:002008-03-22T10:44:06.252-04:00<a href="http://stuttercut.org/baked_pasta2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://stuttercut.org/baked_pasta2.jpg" border="0" /></a><span style="color:#000099;"><strong><span style="font-size:180%;color:#990000;">Country Club Squash</span><br />5 tender small squash<br />Salt and pepper to taste<br />1 tablespoon butter<br />3/4 teaspoon chicken base<br />1 tablespoon grated onion<br />1 egg, well beaten<br />1 cup sour cream<br />3/4 cup bread crumbs<br />3/4 cup sharp Cheddar cheese, grated (add extra cheese if you want)<br />Paprika<br /></strong></span><br /><span style="color:#000099;"><strong>Cut and cook squash until tender. Mash and add salt, pepper, butter, chicken base and onion. Add well beaten egg and sour cream. Pour into baking pan. Combine breadcrumbs, shredded cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees for 30 minutes.<br />Serves 8 to 10<br />Source: Patti’s Cook Book - given to me by my niece Diana, and her husband Ron, who live in Kentucky</strong></span>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-6884802035666444922008-03-16T08:32:00.001-04:002008-03-16T08:55:47.510-04:00<a href="http://www.nimes.wingerz.com/wp-content/uploads/2007/02/img_1510a.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.nimes.wingerz.com/wp-content/uploads/2007/02/img_1510a.jpg" border="0" /></a><strong><span style="font-family:verdana;font-size:180%;color:#006600;">Irish Stew History</span></strong><br /><div><strong><span style="font-family:verdana;color:#336666;">Irish stew is a filling, flavorful peasant dish made with the most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.<br /></span></strong></div><div><strong><span style="font-family:verdana;color:#336666;"></span></strong> </div><div><strong><span style="font-family:verdana;color:#336666;"><span style="font-size:180%;">Irish Beef Stew<br /></span>"Have I got the best recipe for you!" my friend Tomas announced, upon his return from a trip to photograph vineyards in Italy. "It's an Irish beef stew," he added, "and it's the best thing I've ever had." Apparently the chef at one of the wineries Tom was visiting prepared this stew for Tom, based on a Bon Appetit recipe, with the main difference being the substitution of Guinness (a very dark beer) and excellent red wine for some of the beef stock the recipe called for. Always eager to try new recipes with friends, I made my way to Tom's house and we cooked this up together for his family. As I suspected, the addition of Guinness and red wine makes all the difference.</span></strong><a id="more"></a><span style="font-family:verdana;"><br /></div></span><div><strong><span style="font-family:verdana;color:#336666;">1/4 cup olive oil<br />1 1/4 pounds stew beef, cut into 1-inch pieces<br />6 large garlic cloves, minced<br />6 cups beef stock or canned beef broth<br />I cup of Guinness beer<br />1 cup of fine red wine<br />2 tablespoons tomato paste<br />1 tablespoon sugar<br />1 tablespoon dried thyme<br />1 tablespoon Worcestershire sauce<br />2 bay leaves<br />2 tablespoons (1/4 stick) butter<br />3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)<br />1 large onion, chopped<br />2 cups 1/2-inch pieces peeled carrots<br />Salt and Pepper<br />2 tablespoons chopped fresh parsley<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;color:#336666;">1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;color:#336666;">2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.<br /></span></strong></div><br /><div><strong><span style="font-family:verdana;color:#336666;">3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)<br />Serves 4 to 6.</span></strong></div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com1tag:blogger.com,1999:blog-3385183819480078673.post-20838906580387231142008-03-14T14:13:00.005-05:002008-03-15T07:26:00.966-05:00<a href="http://img.timeinc.net/sunset/i/food/2006/03-Mar/Fstpatpkg0306_cbm.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="http://img.timeinc.net/sunset/i/food/2006/03-Mar/Fstpatpkg0306_cbm.jpg" border="0" /></a><span style="color:#009900;"><strong><span style="font-size:180%;color:#006600;">Brisket Braised in Beer</span></strong></span><br /><span style="color:#009900;"><strong>Ingredients</strong></span><br /><span style="color:#009900;"><strong>3 thinly sliced onions</strong></span><br /><span style="color:#009900;"><strong>6 boiling potatoes, cut into 1-inch pieces</strong></span><br /><span style="color:#009900;"><strong>4 slices chopped bacon</strong></span><br /><span style="color:#009900;"><strong>4 (12 ounces each) bottles beer (not dark)</strong></span><br /><span style="color:#009900;"><strong>2 Tbsp unsalted butter, softened but not melted</strong></span><br /><span style="color:#009900;"><strong>6 carrots, cut crosswise into 1 1/2-inch pieces</strong></span><br /><span style="color:#009900;"><strong>2 Tbsp all-purpose flour</strong></span><br /><span style="color:#009900;"><strong>2-1/2 pounds brisket</strong></span><br /><span style="color:#009900;"><strong>1 large peeled rutabaga, cut into 1/2-inch pieces</strong></span><br /><span style="color:#009900;"><strong>1/2 cup minced fresh parsley<br /></strong></span><br /><span style="color:#009900;"><strong>Instructions</strong></span><br /><span style="color:#009900;"><strong>Preheat oven to 350 degrees F.<br />Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.<br /></strong></span><br /><span style="color:#009900;"><strong>Pour off all but 2 Tbsp fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.<br /></strong></span><br /><span style="color:#009900;"><strong>Add onions to kettle and saute until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for two hours. Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender. Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.<br /></strong></span><br /><span style="color:#009900;"><strong>Blend 2 Tbsp butter and 2 Tbsp flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.<br /></strong></span><br /><span style="color:#009900;"><strong>Yield: 6 to 8 servings</strong></span>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-13533749497538438462008-03-14T13:47:00.005-05:002008-03-14T14:01:33.210-05:00<a href="http://images.jupiterimages.com/common/detail/85/91/23039185.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://images.jupiterimages.com/common/detail/85/91/23039185.jpg" border="0" /></a><strong><span style="font-size:180%;color:#006600;">CORNED BEEF AND CABBAGE<br /></span><span style="color:#336666;">1 corned beef brisket</span></strong><br /><strong><span style="color:#336666;">1 large head cabbage (preferably savoy)</span></strong><br /><strong><span style="color:#336666;">8 peppercorns6 cloves garlic, whole peeled</span></strong><br /><strong><span style="color:#336666;">4-5 parsnips</span></strong><br /><strong><span style="color:#336666;">1-2 turnips</span></strong><br /><strong><span style="color:#336666;">2 bay leaves1 pound carrots, peeled</span></strong><br /><strong><span style="color:#336666;">6 large potatoes</span></strong><br /><strong><span style="color:#336666;">1 stalk celery, thinly sliced</span></strong><br /><strong><span style="color:#336666;">3 whole cloves</span></strong><br /><strong><span style="color:#336666;">1/2 tsp Old Bay seasoning</span></strong><br /><strong><span style="color:#336666;">1/4 tsp black pepper, ground<br /></span></strong><br /><strong><span style="color:#336666;">Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.<br />Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.<br /></span></strong><br /><strong><span style="color:#336666;">Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.<br /></span></strong><br /><strong><span style="color:#336666;">During last half hour, add remaining vegetables and cook until tender.<br />Drain and serve with yellow mustard.</span></strong>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0tag:blogger.com,1999:blog-3385183819480078673.post-61437416490227256392008-01-30T15:41:00.000-05:002008-01-30T16:00:22.605-05:00<img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://i3.photobucket.com/albums/y51/sisterlisa/blog%20things/Kabobspic.jpg" border="0" /><strong><span style="font-size:180%;color:#660000;">Chicken Kick-Off Kabobs </span></strong><br /><div><strong><span style="color:#3333ff;"><span style="font-size:180%;color:#660000;">Super Bowl Game</span><br /></span></strong><strong><span style="color:#3333ff;">1 pound skinless, boneless chicken breast</span></strong></div><div><strong><span style="color:#3333ff;">1/2 cup Tennessee Jack Daniel’s® Original No. 7 Barbecue Recipe Grilling Sauce </span></strong></div><div><strong><span style="color:#3333ff;">1/4</span></strong><strong><span style="color:#3333ff;"> cup orange marmalade </span></strong></div><div><strong><span style="color:#3333ff;">1 green pepper, cut into 1-inch chunks </span></strong></div><div><strong><span style="color:#3333ff;">1 red pepper, cut into 1-inch chunks </span></strong></div><div><strong><span style="color:#3333ff;">1 cup pineapple chunks or 1 can (8 ounces) of pineapple chunks, drained </span></strong></div><br /><div><strong><span style="color:#3333ff;">Cut chicken breasts into 1-inch squares. Thread skewers alternately with chicken, green and red pepper chunks and pineapple chunks. Combine Tennessee Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce and orange marmalade. Brush mixture over skewered kabobs. Grill over medium heat for 15 minutes or until chicken is cooked, turning and brushing with additional Jack Daniel’s Grilling Sauce.</span></strong> </div>SemperFidelisNoahhttp://www.blogger.com/profile/09714207086562344116noreply@blogger.com0