I'll share my recipe, if you'll share yours, August 26, 2012

11 years ago

Beer Batter Fried Kale

Gourmet

yield: Serves 6

Ingredients

1 cup plus 2 tablespoons beer (not dark)

1 cup all-purpose flour

1/2 teaspoon table salt

1/2 teaspoon freshly ground pepper

vegetable oil for deep-frying the kale leaves

12 small kale leaves, washed well and spun dry

coarse salt for sprinkling the leaves

lemon wedges as an accompaniment

Preparation

In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.

In a large deep skillet heat 1 inch of the oil until it registers 360Ã¯Â¿Â½F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden.

Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges.

Comments (4)

ntt_hou
11 years ago
For those of you that enjoy Vietnamese Spring Rolls, here's a quick recipe to make the peanut dipping sauce.

For 1 serving:
1 tpn hoisin sauce
1 tpn chunky peanut butter
2 tpns water (or adjust to your desire consistency)
Chili sauce to your taste (optional)

Place all ingredients in a small bowl and microwave it for 10-20 seconds on high. Remove from microwave and blend the mixture well.

The heat is needed in order to melt the peanut butter and the hoisin sauce enough to blend them together.

Normally, toasted peanuts are crushed and top over the sauce. Using chunky peanut butter eliminates this step.

If you want to flavor up the taste, add 1/4 tpn finely chopped or minced garlic. But simmer the garlic in the water first until the garlic realeases its flavor; then, add the hoisin sauce and peanut butter at the end.

This sauce goes well with lettuce wrap too.
glenda_al
11 years ago
Tried and true recipe I've prepared several times. So easy! It's a Pauls Deen!

Smoked Sausage Jambalaya

1/2 pound Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.
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I'll share my recipe, if you'll share yours, August 27, 2012
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BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.
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I'll share my recipe, if you'll share yours, August 20, 2012
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Since I just posted my own meatloaf creation on the meatloaf thread I will post it here too. Saucy stuffed meatloaf: 3Lbs lean ground beef(can use less meat) 1/2cup raw oatmeal 2Tbs Worcestershire sauce 2Tbs Cajun seasoning (I prefer Tony Chachere) 2Tbs mustard(yellow) 4-5 chopped Roma tomatoes(fresh not canned) 1lg chopped onion(purple if possible) 1jar RAGU Roasted garlic Parmesan sauce** In mixing bowl add meat,oatmeal,worst sauce,seasoning,mustard. Mix well with hands. In a large rectangular baking dish spray pam (NOT a loaf pan). Add the meat and form into loaf shape, then make a well down the length in the center of the loaf. In the well add some of the chopped tomatoes and onion. Squeeze the meat closed over the top of the well. Pour remaining tomato and onions around the loaf. Pour the RAGU sauce over it all. You can add a little milk to the jar to"rinse" it and get all out (not much don't want to water it down). Bake at 350 for an hour- check for doneness(clear juices). Let cool for 5 min or so then skim off excess oil or soak it up with bread and discard bread. *Optional ingredient chopped mushrooms. *Optional sprinkle top with grated cheese **If you can not find that specific RAGU sauce one of the other white RAGU sauces can be used like the Alfredo, and add garlic. Roasted Garlic Parmesan
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I'll share my recipe, if you'll share yours, August 25, 2012
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I have Rachael Ray's recipe for vodka sauce. She calls it "You Won't Be Single Long" sauce. LOL! I haven't tried it because Publix makes a delicious one. It's a little early for the holidays but, then again, I expect the stores will start playing Christmas carols any day now :-) CHRISTMAS CRACK 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter (3...yes 3...sticks of butter) 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.
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I'll share my recipe, if you'll share yours, August 17, 2012
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Made this quite a few times and it's become restaurants "new" thing here. One restaurant serves every Wed smoked pork and grits. Grits and greens **with my added notes 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Usegood GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.
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Jasdip
11 years ago
Yum, cheese, pasta and sausage, baked to gooiness.

Skillet Four-Cheese Baked Pasta (Family Circle)

1 pound rotini pasta or penne
3/4 pound hot Italian sausage
2 sweet red peppers
1 large onion
1 tablespoon olive oil
1 jar (26 ounces) marinara sauce
2 cups shredded Italian four-cheese blend

1. Heat oven to 450 F. Cook pasta following package directions. Drain.

2. While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups.

Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.

3. Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving.
patti43
11 years ago
Next Saturday is the start of college football season--woo hoo! I think I will make these and freeze half for another Saturday. I will probably use Havarti instead of Swiss. Harry isn't crazy about it (but he likes gueyere??).

HAM AND CHEESE SLIDERS (The Girl Who Ate Everything)

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy Seed Sauce:
1 Tablespoon poppy seeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

I'll share my recipe, if you'll share yours, August 26, 2012

Comments (4)

ntt_hou

glenda_al

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Jasdip

patti43

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