Vidoe of the Day: Interview with Chef Ming Tsai and Others

Chef Ming Tsai should have been on this season of Iron Chef and was screwed last season, IMHO. Any chef that scores a guest spot on Arthur, one of the greatest cartoons ever to grace PBS, should definitely be an Iron Chef! I'm still angry on his behalf. :-/

Sensational Sides: Momma's Potato au Gratin

Ingredients

2-1/2 pounds potato, peeled and thinly sliced
1/4 cup butter, melted
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
3 cups of heavy cream
1/2 cup Parmesan cheese

Directions

Preheat oven to 375 degrees F. Spray a 13 x 9 pyrex with butter flavored cooking spray.

Lay the peeled and sliced  potato in the prepared pyrex.

In a separate bowl whisk together the melted butter, garlic powder, onion powder, salt, and heavy cream.

Pour the cream mixture over the potato.  Be sure that the potato is completely submerged in the mixture. Use more cream if necessary.

Cover the baking dish with foil and cook in the preheated oven for 30 minutes. Place the pyrex on a baking sheet to catch any of the cream mixture that may bubble over.

Remove the foil and sprinkle with Parmesan cheese. Place back in the oven uncovered for 20 minutes or until the potato is fork tender.

NOW LET'S GET COOKING!

Sensational Sides: Steamed Red Cabbage

Ingredients

4 strips of bacon
2 tablespoons butter
1 small yellow onion
1 tablespoon minced garlic
1/2 green bell pepper
1 pkg frozen honey glazed carrot from Jolly Green Giant, thawed
1/4 cup Zesty Italian dressing
1 small head of red cabbage
1 pkg Sazon

Directions

Fry bacon until crispy, and set aside.

In the same pan melt butter. Saute the onion, garlic, and green pepper. Do not allow garlic to burn.  Cook until onions are translucent.

Add carrots and glaze to the saute. Cover and continue to cook until carrots are heated through.

Add salad dressing and Sazon to the saute, and stir to combine.

Add finely chopped cabbage, stir to combine.  Allow cabbage to wilt but still crispy.

Remove from the heat, and add the crispy bacon to the steamed cabbage, toss to combine.

NOW LET'S GET COOKING!

Video of the Day: Making Ravioli Using Wonton Wrappers

Cooking is just as much about technique as it is about the recipe and ingredients. If you screw up on the technique side, then no one will taste your ingredients.  So please try to forget that demonstration in this video is being done by a dude sporting a mohawk and boys scout uniform, and just check his technique using wonton wrappers to make raviolis. Then try your hand at my Bake Ravioli Recipe Part 1 - the Filling and Part 2 - the Preparation, and tell me what you think!

LET'S GET COOKING!

Extraordinary Entree: Ravioli Pasta; Baked Ravioli Part 2

Part 2 of this 2 Part series is a combination of tips of found on the back of my wonton wrapper package and Youtube.   How did we learn to do stuff before Youtube?  Oh yeah...family members and school!  Well, absent a desire to go to culinary school and Italian heritage, I'm glad I could rely on the internet for a clue on how to finish my dish.  I've included in pitfalls to avoid and that fell head first into!

Again, if you've got a recipe for the pasta, then please share it with us here!

So LET'S GET COOKING!

Directions

1.  Flour a landing surface for the pre-boiled but finished ravioli. I like to use a baking try, but not the one that I'll be using to bake the ravioli.

2.  Lightly flour your work surface so that your wontons wrappers don't stick to the surface.  Layout two rows of wonton wrappers on the floured surface.

3.  Cut the wonton wrappers into rounded shapes.  I like to use a round cookie cutter with ridged edges. I cut the wonton wrappers into rounded ridged shapes but you can leave them square if you prefer. After you cut them into the shape cover the wonton wrappers with a damp cloth so that they do not dry out.

4.  Place about 1 teaspoon of Ravioli Filling directly into the center of the wonton wrapper.  I like to use a teaspoon measuring spoon. Before I used this method my raviolis were exploding in the boiling water because they were overstuffed.  Sometimes the wonton wrappers broke before they left my work surface. You're going to have a mess on your work surface or in your pot if there are any tears in your wonton wrappers or air finds its way between the two layers.

5.  Moisten the outer edge of the wonton wrapper with hot water.

6.  Leave a thick border around the Ravioli Filling.

7.  You can either place a second wonton wrapper on top or gently folder the filled  wonton wrapper in half.  I've successfully done both. The folding half method allows you to make more.

8.  Seal the edges gently but tightly working your way from the center out. Use a fork to help seal the edges. Press out any air pockets with your fingers by pushing down around the thick border.

9.  Gently place ravioli in simmering salted water for 4-5 mins or until they float to the top.

10.  Estimate 5-7 ravioli per person for one serving.

11.  Preheat oven to 400 degrees F.

12.  Cover bottom of 9 x 13-inch glass baking dish with 1/4 inch of Marinara sauce. Place the ravioli in single layer over the Marinara sauce.  Ladle the remaining marinara sauce on one side of the ravioli.  Sprinkle with Parmesan cheese. 


13.  Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Extraordinary Entree: Ravioli Filling, Baked Ravioli Part 1

Part 1 of this 2 Part series is the filling only.  Part 2 is my preparation of this dish using wonton wrappers. This recipe fills about 200 raviolis if you use a teaspoon in the ravioli.  Now I'm no pasta maker, so I used wonton wrappers for my ravioli. If you've got a recipe for the pasta, then please share it with us here!


MEAT SAUCE:
1 diced onion
2 stalks celery
5 baby carrots, grated
2 cloves garlic
2 tablespoons olive oil
1 pound ground beef
1 pound ground mild Italian style sausage
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/4 cups chicken broth
1 teaspoon oregano
1 Bay leaf
salt and pepper to taste
2 yolks

PARSLEY PARMESAN CHEESE SAUCE - See Alfredo sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half and half
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese

MARINARA SAUCES:
1 (16 ounce) jar high quality marinara sauceOR
TRY THIS HOMEMADE RECIPE


Directions

GROUND MEAT MIXTURE:
Heat the olive oil in a deep skillet. Add onion, celery, carrot, and garlic and cook over medium heat until softened.

Season meat with oregano, garlic powder and onion powder and mix by hand. Add meat to the skillet.  Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.  Stir in broth. Add bay leaf, salt, and pepper.

Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool


PARMESAN CHEESE SAUCE:
Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese. 


Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the Parmesan Cheese sauce. Set aside to cool. Place 1/3 of the cooled meat sauce into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. 
Repeat with remaining mixture until all filling ingredients are processed. 


You can do the filling in advance and freeze for up to 3 days or refrigerate for 1 day.  Now, how did I put this together into the baked ravioli dish below? Part 2 coming soon...

Video of the Day: Rocco DiSpirito

I wasn't too crazy about his restaurant reality show a few years back, but his Dinner Party show on Bravo is awesome!

Video of the Day: Making Beurre Blanc

More sauces to wet your whistle! So many options so little time to try them all! Enjoy this video!

Extraordinary Entree: Taco Muffin

Ingredients

1-1/2 teaspoon chili oil
1/2 lb 95% lean ground beef
1/2 cup finely chopped onion
1/2 cup  green peppers
1 tablespoon taco seasoning
3/4 cup canned black beans, drained and rinsed
16 corn tortilla
5 tablespoon queso dip or salsa con queso
1 cup chunky salsa
1 cup reduced fat shredded Mexican cheese

Directions

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with olive oil cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Mold a corn tortilla to fit into each of the sprayed cups in the muffin tin. The tops of the tortillas may end over the top.  That's ok.  Spoon a teaspoon of queso dip into each tortilla and spread across the bottom.

Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Top w/ sour cream or guacamole, diced tomatoes and onions.

Sassy Sauces and Seasonings: Taco Seasoning

Ingredients

1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
2 teaspoon low sodium/salt free seasoning salt
1 teaspoon brown sugar
3 teaspoon corn starch

Directions

In a small bowl, mix together all of the ingredients and stir until well combined. Store in an airtight container.

Extraordinary Entree: Pizza Muffins

Ingredients

Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Video of the Day: How to Make Compound Butter

Chef Susan Odell is back again with more cooking techniques!

Sensational Side Dish: Corn Muffin

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup half and half
1 stick melted butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Spray a muffin tin with butter flavored cooking spray or line with paper muffin cups, and set aside.

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.

In another bowl, beat egg, half and half and melted butter.

Create a well in the dry ingredients.  Pour the wet ingredients in the well, and stir just until moistened.

Fill prepared muffin tin three-fourths full.  Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Video of the Day: How to Peel A Clove of Garlic

I love garlic! Before I became a student of Food Network, Cooking Channel, and various shows on PBS something as simple as peeing a garlic was much more complicated than it needed to be. I'm a huge fan of the smash and peel method. How do you peel garlic? ENJOY this video! :-)

Addicting Appetizer: Herb Mini Muffins

Ingredients

1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon (The meat is interchangeable. you can use browned bulk mild sausage, diced ham, diced sausage, browned ground beef, chicken, or turkey. )
1/2 cup melted butter (infuse with garlic for additional flavor)
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour (if none on hand then, then try this recipe using all-purpose flour)
6 ounces garlic flavored cream cheese

Directions

Preheat oven to 375°F.  Prepare a mini muffin tin with butter flavored cooking spray.

Stir together first 6 ingredients.

WARNING: The mixture will be thick! Stir in flour until well blended.  Spoon batter into prepared miniature muffin pans, filling completely full.

Bake at 375° for 26 to 28 minutes or until golden brown.

Remove muffins from pans to a wire rack, and cool completely, about 30 minutes.

Spread tops of cupcakes with cream cheese.

Video of the Day: Tyler Florence

There isn't a dish Tyler Florence has made that I haven't imagined myself eating! I miss his cooking show on Food Network...the food truck show just isn't enough. :-(

Sensational Side: Johanne's Potato Salad

Ingredients

8 Yukon potatoes (2 potatoes per person)

Saute:

1/2 stick unsalted butter

1/4 cup onions, minced

1 clove garlic, minced

1 tablespoon zesty Italian dressing

2 teaspoon white sugar

Dressing:

1/3 cup mayonnaise

1/3 cup sour cream or plain yogurt

1 tablespoon vidalia onion dressing

1 tablespoon grated Parmesan cheese

1 teaspoons rice wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon curry powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon white sugar

Directions

Place potatoes in a large saucepan and cover. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fork tender.

Melt better in a saute pan on medium heat. Do not allow butter to brown. Saute onions and garlic in butter until onions are translucent. Be sure not to burn garlic. Add Italian dressing to saute and heat through. Remove from heat and set aside.

In a large bowl, combine the remaining ingredients plus the onion-garlic saute. Drain potatoes and cut into cubes; add to the mayonnaise mixture and gently toss to coat. Serve immediately while still warm.

Video of the Day: How to Use a Pressure Cooker

Have you ever watched a competition cooking show and saw the contestant chef fumble around with the pressure cooker? Maybe their under quite a bit of pressure, but shouldn't they know how they use these things? What are they teaching them in cooking school???  Innywhoo...I'm not chef, maybe you're not either, so here's a video for the rest of us to we don't blow up our house and hurt ourselves. ENJOY this video! :-)

Sensational Side: Roasted Garlic Mashed Potato

Ingredients

1 small head of garlic, roasted
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
3 sprigs of thyme

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
2 cups half-and-half, infused with onion and thyme
1/2 stick unsalted butter

Directions

Preheat oven to 350 degrees F. Cut the top 1/4 inch of the garlic head to expose the garlic cloves.

Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Lay thyme to over the top of the  Wrap in aluminum foil. Bake in preheated oven for 45 minutes.

Peel and dice potatoes into large chunks.

Fill a large saucepan with cold water, add salt and the diced potato.  Bring the water to a boil then reduce heat to maintain a boil. Cook until potatoes are fork tender and begin to fall apart.

Heat the half-and-half, diced onion, and sprigs of thyme in a medium saucepan over medium heat until simmering. Do not allow to bubble over or scald. Remove from heat, strain the onion and thyme, and set aside.

When the potatoes are ready remove the potatoes from the heat and drain off the water. Place the potatoes back in the saucepan, turn heat down to lowest level, and mash.

Slowly add the herb-infused half and half mixture and butter.

Adjust seasoning as necessary.

Let stand for 5 minutes so that mixture thickens and then serve.

Video of the Day: How to Peel A Tomato

Let's try to avoid canned vegetables while the fresh beautiful ones are available to us in the supermarket.  Fresh peeled tomatoes are a super easy replacement for the canned version. 

While many of my recipes include canned ingredients,  in reality the canned ingredients are for the convenience of you, my readers only.  Please always feel free to use fresh ingredients in place of those canned by the mass producers.  Canned by you at home? I'm all for it! ENJOY this video! :-)

Sensational Sides: Creamy Cole Slaw

Ingredients

VEGETABLES:
1 bag match stick carrots
1 bag broccoli slaw
1 head of cabbage, shredded

DRESSING
1/3 cup plain yogurt or sour cream
2/3 cup mayonnaise
2 tablespoon dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt to taste

Directions

In several large bowls, combine the cabbage and carrots. In another bowl, combine the remaining ingredients. Stir into the cabbage mixture. Cover and refrigerate for at least 1 hour. Toss before serving.

Video of the Day: Cedar Planks Basics

We're in South Florida, so it's always grilling season, actually.  With the Super Bowl fast approaching my brother and I are putting together our menu. Undoubtedly a bunch of stuff is going on the grill and cedar planks will be our secret weapon for grilling up the perfect fish!

Video: Mofungo and Tostones and DEE-LISH Combo

I use to go to a Haitian restaurant in North Miami, FL called Nuvo Kafe (sadly now closed after a fire), and this is where I was introduced to a Puerto Rican / Dominican dish called Mofungo. Even though mofungo was an appetizer on the menu, I'd pair it with some Banan Peze a.k.a. Tostones and I'd be fully satisfied! I hope you enjoy this video as much as I enjoy eating these 2 DEE-LISH dishes together! :-)

Stews and Soup du Jour: Soupe Joumou (Haitian Squash Soup)

Ingredients

3 pounds beef neck bones
onion powder
garlic powder
black pepper
soy sauce
3 stalks of celery, diced, divided
1 pounds potatoes, left whole, do not dice or chop
2 malanga large roots, chopped into 4 pieces (f cut any smaller than it will breakup and dissolve in the soup)
3 large carrots sticks, sliced
3 boniato roots, left whole (this will practically dissolve in the soup in spite of its size)
1/2 head of cabbage, chopped
1/2 cup penne pasta
4 cups squash, pureed
onion powder
garlic powder
ground cloves
allspice
2 pks Sazon
salt and black pepper to taste

Directions

Clean and season beef with onion powder, garlic powder, soy sauce, and black pepper. Boil in a pressure cooker for 30 minutes with 1 diced stalk of celery and enough water to just submerge the beef.

While the beef is cooking, peel, cut, and boil together all of the vegetables as instructed above in a 12 quart pot filled with water.

Add salt, black pepper, garlic powder, and onion powder to the water.

When the vegetables are half cooked, add the cooked beef along with the beef's cooking broth to the 12 quart pot.  If you wait until the vegetables are completely cook, then the vegetables will break up and dissolve after the beef is added to the soup pot.

Add the penne pasta, squash, onion powder, garlic powder, ground cloves, allspice, Sazon, and salt and black pepper.

Continue to simmer for 10 to 15 minutes to allow seasonings to develop. Taste the soup and adjust seasoning to taste.

NOW LET'S GET COOKING!

Video of the Day: The Deen Brother

I love these brothers, almost as much as I love their Momma! These guys would be friends in my heads if they weren't such devout Georgia Bulldog fans...GO GATORS! :-)

Video of the Day: How to Make Chicken Broth

Chicken stock is made from primarily bones, but stock made with wings and backs and the meat still attached is still in the stock family. Chicken broth, on the other hand, is made from meat and has a richer consistency in comparison. Enjoy this Broth how video!

Video of the Day: How to Make Chicken Stock

I suppose you can just buy the boxed or canned stuff, but this is soooooo easy. When ever I make chicken I use stock from the bones of the prepared chicken, broth from the poaching liquid from cooking the meat.  Chef Ramsay has a great technique video on making chicken stock. ENJOY this video!

Happy New Year!

Thank you all for accompanying me on this journey of cooking, recovery and living in 2011.  I'm honored that even one person outside of me takes a minute out of their day to look at my recipes, pictures, postings.  Thank you all for the tremendous amount of support that you gave me in 2011. My health issues have been a real pain in my butt, but well wishes from friends, family, and followers has made the hospitalization, long list of issues, and too many pills to stomach much more bearable. Words will never allow me to fully express my gratitude. I hope you enjoy my postings this coming year and accept my dishes and musings as a token of my appreciation for walking this journey with me.

Addicting Appetizer: Baked Coconut Shrimp

Ingredients

1 pound large shrimp, peeled and de-veined
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups flaked sweetened coconut
1/2 cup panko bread crumbs
3 egg whites, beaten until foamy

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Set up your dredging station as follows:

Rinse and dry shrimp with paper towels.

Mix cornstarch, salt, and cayenne pepper in a shallow bowl

Mix coconut flakes and panko bread crumbs together in a separate shallow bowl.

First, dredge one shrimp at a time in the cornstarch mixture. Second, dip in the egg white. Lastly, roll the shrimp in the coconut-panko mixture, making sure to coat the shrimp well.

Place the finished shrimp on a prepared rack or a prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp in the preheated oven for 10 minutes. Turn the shrimp and continue cooking until the coconut is browned, another 5 to 10 minutes.

This is DEE-LISH with Orange Marmalade Dipping Sauce!

Sassy Sauces and Seasonings: Orange Marmalade Dipping Sauce

Yield: 4 servings ( ½ cup sauce)

Ingredients

1 pat of butter
2 garlic cloves, minced
1/2 cup orange marmalade, spreadable fruit
2 tablespoons reduced sodium soy sauce
Pinch ground ginger
1 teaspoon cornstarch
2 tablespoons water

Directions

In a small saucepan coated with the melted pat of butter, cook garlic over medium heat for 1 minute.

Add spreadable fruit, soy sauce, and ginger. Bring to a boil.

Combine cornstarch and water until smooth; whisk into the saucepan.

Return to a boil; cook and whisk for 1-2 minutes or until thickened.

DEE-LISH as a dipping sauce for Bake Curry Coconut Shrimp!