Wednesday, March 16, 2011
May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.
A full moon on a dark night,
And the road downhill all the way to your door.
-Irish Blessing
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| Cheers! This one's for you Chris & Suzy! xoxo |
Shamrock ♣ Floats
Makes: 1
2 scoops Lime Sherbet Ice Cream
4-oz Ginger Ale
Directions:
1. Spoon two rounded scoops of Lime Sherbet into a Sundae cup or Fluted glass.2. Fill glass to rim with Ginger Ale.
3. Watch it bubble!!
4. Garnish with a cherry, umbrella and Brightly colored straw!
Monday, March 14, 2011
Waffle Cone Recipe Experiment - Take 3: Dear Gale.. *hangs head in bewilderment*
0 comments Posted by SouthShore Chick at 9:38 PMDear Gale,
♫♪ “Why’d you have to go and make things so complicated..” ♫♪ No really, with this recipe, had I whipped the heavy cream any longer, the muscle tone in my arm would have eventually resembled that of Dwayne Johnson! *Not Cool*
Oddities:
· I found it odd that the “batter” had a thick dough-like texture.
· Why did the batter need to sit for 30 minutes prior to baking?
· Instead of baking in the iron for 24-seconds, like the other batters do, it took about 1 ½ - 2 minutes.
· It broke apart too easily when being removed from the iron. There was no chance of forming it into cones.
· I managed to successfully form one cone but the dough tore in several places as I gently rolled it with the cone shaper thingy.
· Woe is me!
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| It broke apart as I was removing it from the hot iron. |
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| 1 1/2 min. wasn't long enough for the bottom pieces. The top piece just crumbled! |
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| It began to peel back. |
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| Close-up view of it peeling up. This comes from not enough moisture. |
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| Slowly giving up with each scoop of batter that turns into rubbish. |
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| The Cone Shaper Thingy only made things worse. |
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| While attempting to roll the hot dough it cracked and crumbled. |
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| ...And another one bites the dust! |
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| Icky - Dry - Yuck! |
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| Wow... I was speechless and had to stop. I threw out the rest of the batter. |
Verdict Says:
I think I will have to give this recipe another go. I noticed that the pieces of broken dough had firmed up nicely, and tasted good. I really liked how the recipe called for a flavorful twist with cinnamon and nutmeg. I’m not going to write off this recipe too soon. Anything could have been to blame for a faulty batter. The weather has been damp and chilly and my measurements could have been off a little… Who knows… All I know is that I really liked the texture of the broken cone pieces after it cooled. It was thick and crispy. It yielded the perfect sweetness too! This recipe has the potential for making the perfect waffle bowl if I can figure out what went wrong! I'll have to play with the measurements and maybe do some tweaking tomorrow.
I don't have the heart to post the recipe just yet. Not until I've figured out what caused the dough to react like it did. If you are curious and want to give it a go, then go here: TheFoodNetwork ; and please send me your comments on how your cones turned out :)
Back to the drawring board!
-Bec
Sunday, March 13, 2011
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| Crispy Chicken Strips |
It's chicken night on the South Shore and sometimes I like to shake things up a bit instead of sticking with the same 'ol roasted and barbecue recipes. I've never been a fan of frying meat. Doing so has always landed me in a rather unfriendly predicament, Me vs. Grease Fire.
Let me share with you one of those stories before getting to my recipe. . .
It all began one brisk fall afternoon in Central Oregon. I was about 15 years old. The butcher had come around to our ranch just days earlier to slaughter our two pigs. Their names were Cinnamon and um... well now, I've forgotten the name of the second pig. I'll just call him Red.
They were cute pigs when they were alive and looked just like the two pigs pictured above. So the butcher dun them in days earlier and since Mama spoiled them so much with Cob & Molasses they yielded the most tender hams, chops and bacon I've ever tasted in my life!
Mama and Daddy had been gone to town the day of my unfortunate encounter with the grease fire. My lit'l sissy and I were bored and had pulled out the picture boxes from Mama's room and sat down with pictures scattered across her bed as we flipped from one picture to the next, laughing and reminiscing about the good 'ol days when we lived in San Francisco.
Time was passing swiftly and it was nearing supper time. Sissy and I were feeling famished and our parents had not come home yet. While digging through the refrigerator we found a package of bacon wrapped tight in butcher paper. I immediately made up my mind that I was hungry and I wanted to fry us up some bacon.
So sissy ran to the dish room where Mama kept all the pots and pans hung on the wall. She grabbed me a small frying pan since we only wanted 2 strips of bacon each so as not to spoil our dinner. I turned on the skillet, threw 4 pieces of bacon in the pan and walked away to Mama's room to continue looking through the picture boxes. Heck, who pays attention to bacon anyways? I figured it just fries up on its own with no help, and besides we were busy.
About 15 minutes pass by and we begin to hear loud crackling sounds coming from the kitchen. As we entered the kitchen the grease in the pan decided to *POOF* into flames! I froze into a state of shock and my sister pushed me into the dish room to grab something to put out the fire. As I stared at all the metal pot lids, trying to remember why I should grab one, Sissy shoved a large stock pot filled with water into my chest and yells, "here, put out the fire!" At this point I snap back into reality, forget all senses, and run back into the kitchen to splash the water onto the fire. . . "Whoops!" The small frying pan filled with flames grew into a kitchen ceiling engulfed in billowing flames after the grease splattered up the wall and onto the ceiling. What had I done? Why did I not just grab a pot lid to smother the flames? How could I be so careless?
All these thoughts flooded into my head as I stared up at the flames eating away at the paint on the ceiling. Thankfully my parents came home just in time to put out the fire and save the kitchen. I remember crying in my father's arms that day as he held me tight against his chest.
We were never disciplined for setting the house ablaze, but I assure you that my sis and I sure did learn our lesson.
With my track record of starting kitchen fires I've steered clear of messing with fried foods. Nowadays if I'm going to fry anything, it's with my DeLonghi Deep Fryer, or if using the stove-top, I make sure I've got a pan lid nearby so I can smother any grease fires.
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With the help of some friends who've given me tips on frying chicken I've come up with this recipe for Crispy Chicken Strips. (One of these days I'll gain enough courage to fry me up some drumsticks and thighs. Until then, I'll stick with boneless chicken breast strips.
Enjoy!
Bec
Crispy Chicken Strips
Ingredients:
· 2 -lbs boneless, skinless Chicken Breast, cut into 3-inch strips
· Season-All (or) Seasoned Salt
· 2 Tbsp Evaporated Milk
· 2 Tbsp Water
· Flour (for Dredging)
· Fryer Oil
Directions:
1. Preheat deep fryer to 320°F.
2. Generously sprinkle each piece of chicken with Seasoned Salt and place in a casserole dish.
3. Pour Evaporated Milk and Water over the chicken and marinate for about 10 minutes.
4. Dredge the chicken pieces in a bowl of flour (about 2-cups flour).
5. Shake off excess flour and deep-fry at 320°F making sure chicken is completely covered with oil at all times.
6. Fry until golden brown or cooked to an internal temperature of 170°F.
Serve with Pepper Gravy or sauce of your choice.
Tip: It seems like a waste to open a can of Evaporated Milk for just 2-Tbsp of milk. If you have a handy ICE TRAY available, spoon 2-Tbsp of milk into each ice compartment and freeze. Once solid, transfer the cubes of Evaporated milk into a quart-sized Ziploc Freezer Bag. The next time Fried Chicken is on your menu, place a cube or two in a small bowl to thaw in the refrigerator until it’s time to prep dinner. Oh and, don’t forget to label the bag!
Saturday, March 12, 2011
Waffle Cone Recipe Experiment - Take 2: Martha Stewart's Vanilla Waffle Cones
2 comments Posted by SouthShore Chick at 1:47 PMI just have to ask,
“Martha Stewart, what is your
Recipe for Perfection?
I am dying to know!”
It took me only 20 minutes to whip up a handful of waffle cones using Martha Stewart’s Vanilla Waffle Cone recipe.
This recipe yields a light and crispy cone made with Confectioners’ Sugar instead of granulated. I am please that the cones aren't extremely sweet and the texture is almost perfect! It does not crumble too easily, nor does it have a crumbly texture like the previous recipe.
I’m rather impressed by how quickly the dough dries after removing it from the waffle cone iron to shape. When trying out this recipe, make sure to work with the dough quickly, being careful not to burn your fingers of course.
To make sure the dough spreads thin and even I had to press my iron down tight after spooning the batter onto the hot iron. If I didn’t do that then the dough comes out thick and takes longer to harden as it cools.
So if you want a thicker, chewier cone/or bowl just remember that it will take much longer to dry after shaping it.
I think I will give this recipe 4.5-stars for now (subject to change if I do not find a better recipe). This is a simple recipe, calling for basic ingredients that I already have on hand, it’s quick to whip up, and very tasty (I could eat these cones by itself like a cookie without the ice cream!)!
Martha Stewart’s Vanilla Waffle Cones
Makes: 6
Ingredients
· 2 large egg whites
· Pinch of salt
· 3/4 cup confectioners' sugar
· 1/4 teaspoon pure vanilla extract
· 1/2 cup all-purpose flour
· 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
· 1 tablespoon vegetable oil, or nonstick cooking spray, for pan
Directions
In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.
Heat iron over medium heat, and brush lightly with oil, or spray with nonstick spray away from heat. Place a heaping tablespoon of batter on iron a third of the way in from the hinge. Close iron, and press tightly together. Scrape away excess batter with a knife. Cook one side for 45 seconds, then flip iron and cook another 45 seconds, or until golden. Adjust heat as necessary. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.
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Recipe Courtesy of: MarthaStewart.com
For Printable Version CLICK HERE
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Recipe Courtesy of: MarthaStewart.com
For Printable Version CLICK HERE
Waffle Cone Recipe Experiment - Take 1: Rival Brand Waffle Cones
0 comments Posted by SouthShore Chick at 12:04 PM
Operation Waffle Cones!!
It’s Spring Break and I’m on a mission to discover the best Waffle Cone recipe on the web! Yesterday, after my lunch date with hubby and one of our friends, I wandered into this store called, “Walls”. I like to describe this store as a cluttered version of Ross or TJ Maxx. This is the second time in 5 years that I’ve wandered into this place. Everything is dumped on the shelves and the store smells of mildew, *bleh*
Anyways, while wandering up and down the cluttered aisles I discovered a red box tucked behind a bunch of junk. I got up on my tippy-toes and reaaached as far as my lit’l arms could reach and pulled the box out. To my surprise it was a Rival Waffle Cone Maker! To my excitement it was priced at an extremely low price of $13.88! What a bargain!!! I quick called my hubby to beg him to let me buy it. He didn’t answer so I text him. Of course he was in some silly meeting at work that was of no importance to my present demand of his attention so I tweeted him!! Unfortunately the Air Force thinks his undivided attention to them is more important so I had to re-hide the red shiny box and wander off to another store that needed some attention. Long story short, hubby finally called back and I quick rushed back to Walls and bought me this lovely waffle maker that I absolutely HAD to HAVE!
After dinner I tried my hand at making Waffle Cones. I used the recipe that came with the Waffle Cone Maker.
Rival Brand Waffle Cones
Makes 10
3 large eggs
3/4 cup sugar
1/2 cup butter (unsalted), melted and cooled
2 Tbsp pure vanilla extract
1 tsp baking powder
1 cup flour
1. Beat eggs, adding sugar gradually. Beat until Smooth.
2. Add cooled butter and vanilla.
3. Sift flour and baking powder.
4. Blend into egg mixture until smooth. Dough will be sticky, drop by spoon.
5. Drop a heaping spoonful. Close lid and bake according to waffle-cone iron directions.
SURVEY SAYS: I found the recipe to be too sweet and crumby. The bowls and cones that I made last night were finally dry and ready to use this morning. I found that to be unacceptable seeing as how my kids are extremely impatient. I'll give this recipe 2-stars ...maybe.
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| Waffle Cones made using the recipe from the product's instruction booklet. |
Today I have pulled up a small handful of Waffle Cone recipes off the web. I will begin with the easiest recipes first. When I say easiest, I mean that I don’t have to drive all the way into town to buy extra ingredients like “heavy cream”, *grr*…Damn these ingredients!
Martha Stewart’s Vanilla Waffle Cone recipe is first on my list today. The waffle iron is preheating right now.. Wish me luck!
Tuesday, March 8, 2011
It's that time of year to break out the masks and grab your beads! This is what we're having for dinner tonight, only, instead of duck, I'm substituting Boudain! Yum!
Mardi Gras Jambalaya
Taken from: Prime Time Emeril, Copyright 2001 by Emeril's Food of Love Productions LLC.
Ingredients
- 1 (5-pound) duck, trimmed of fat and cut into 8 pieces
- 1 teaspoon salt, plus more for seasoning duck
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
- 2 tablespoons vegetable oil
- 1 pound andouille or other spicy smoked sausage, diced
- 2 cups chopped yellow onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped celery
- 1/2 teaspoon cayenne
- 3 tablespoons Emeril's Original Essence, recipe follows
- 2 cups peeled, seeded, and chopped tomatoes
- 1 tablespoon chopped garlic
- 3 bay leaves
- 2 teaspoons minced fresh thyme leaves
- 2 quarts chicken stock or canned low-sodium chicken broth
- 3 cups long-grain white rice
- 1 pound small shrimp, peeled and deveined
- 1 cup chopped green onions (green and white parts)
- 1/2 cup minced fresh flat-leaf parsley
Directions
Season the duck pieces with salt and pepper.
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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