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Tuesday, September 17, 2013

Crab Scampi



Why crab scampi and not shrimp scampi? Mainly because it's what I had on hand. Keep in mind that crab is much sweeter than shrimp. You may want to add more lemon and pepper to balance out the sweetness of the crab. Either way, here you go...

1 (16 ounce) package angel hair pasta
1/2 cup butter or margarine
4 cloves garlic, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice
1 1/2 pounds crab meat
1/2 cup Parmesan cheese, shredded

Bring a large pot of salted water (with a drizzle of olive oil added) to a boil over high heat. Add the angel hair pasta, and cook until done; drain. Reserve the pasta water. 

Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, salt, pepper, and lemon juice. Once the mixture begins to bubble, stir in the crab. Cook and stir until heated through. Add in cooked pasta and toss. Add enough pasta water to create a sauce as thick or thin as you want. Taste and adjust seasonings. 

Serve sprinkled with Parmesan cheese and add a salad and some garlic bread to serve.



Monday, September 16, 2013

Southern Style Butter Beans

Some days, nothing will do but a big ole pot of butter beans seasoned with pork fat and a big ole hunk of cornbread slathered with the pot liquor (pot likker)!


1 pound of Butter Beans
Salt Pork or Fatback
1 medium Onion, chopped
2 cloves Garlic, minced
4 cups Water
4 beef bouillon cubes or 4 tsp beef bouillon granules
1/2 tsp Black Pepper
1 tsp Kosher Salt

Slice the salt pork or fatback and fry in the stock pot until completely fried and crispy. Add the onion and garlic and fry until a little soft, but don't let the garlic burn. Add the water, beans and seasonings. Bring to a boil. Reduce heat and simmer beans for 2 or 3 hours or until the beans take in the flavor of the seasonings. Taste the juice and adjust the seasonings. The juices will darken as they cook down. This juice is awesome with a chunk of cornbread!


Friday, September 13, 2013

Chocolate Potato Chip Cookies

The hubby likes making chocolate chips (potato chips dipped in chocolate) at Christmas time, when we are making our candies. Only problem is, he eats them as fast as he makes them. Well, I saw some cookies that follow along the same taste combo as that and decided to make some of my own! I made them last year at Christmas time, and they were a huge hit! It's about time to get started on some more! :-)


Cookies:
2 sticks (1 cup) butter, at room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted


Chocolate Dip, Potato Chip & Kosher Salt Finish:
4 ounces semi or bittersweet chocolate, finely chopped
1 tsp butter
¼ cup crushed potato chips
1 1/2 tsp Kosher salt

Preheat the oven to 350 degrees.


In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the chocolate chips and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl. Form the mixture into small balls, about 1 tablespoon each, roll in sugar, and place on an ungreased baking sheet. 


Using a heavy flat-bottomed glass flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes depending on your oven. Transfer to a wire rack to cool completely.

Melt the chocolate and butter in the microwave (only about 15 or 20 seconds at a time) and stir until smooth. Dip half of each fully cooled cookie in the chocolate, and sprinkle with crushed chips and Kosher salt. Let dry and harden wax paper or put them in the fridge. Store cookies in an airtight container in a cool place.










Friday, September 6, 2013

Cubed Steak Scallopini




Traditionally, this dish is made with veal, but you can make it with pork, chicken, turkey, beef or venison. Basically it can be done with any meat or poultry that can be pounded thin. You can also change the spices. I love garlic so I add garlic powder to the flour. I sometimes like some lemon incorporated, so I substitute lemon pepper for the pepper. If you have followed my blog or read some of my recipe posts, you know that I never follow recipes to the letter, and I hardly ever cook something the same each time. I like to think of recipes as suggestions. So, make the recipe conform to your taste.

6 Cubed Steaks, soaked in milk or buttermilk
1 1/2 cup all-purpose flour
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons butter
2 tablespoon vegetable oil
1 cup beef broth

1 pound fresh mushrooms, thinly sliced
2 tablespoons butter
2 teaspoons garlic, minced
2 tablespoons soy sauce

In a flat dish, combine the flour, garlic powder, salt and pepper. Add cubed steaks one at a time and coat evenly. In a skillet, heat butter and oil. Add steak; cook over medium heat for about 2-3 minutes on each side or until golden brown. Place steaks in a 13x9 casserole dish. Add enough broth to come to the sides of the steaks. Bake at 350 degrees for 30 - 45 minutes or until all the broth is absorbed.


In a sauce pan, melt butter and add mushrooms, soy sauce and garlic; cook and stir for 10 minutes or until golden brown. Spoon over steaks. I served them with Seasoned Butter Beans.