Heat butter (2 T.) in skillet until lightly browned, add twice as much BBQ sauce (4 T.) as butter (try Trader Joe's All Natural Barbecue Sauce) and a good dose of hot sauce (I like Louisiana's Crystal Hot Sauce). Whisk all together then add shrimp and cook over medium heat until the shrimp are just cooked through. Serve warm.
Four ingredients. Lots of flavor.
6.18.2007
Sweet Smoky Spicy Buttery Shrimp
6.13.2007
Matzoh Ball Secrets
Follow the directions on the box of Matzoh Ball mix, exactly, well, not exactly but with the following exceptions: I add chopped parsley and dill, but nothing else. I use good olive oil where they call for vegetable oil. Use 2 large or extra large eggs, not jumbo. Here is the secret: Cook in a big pot, so they have room to grow. Cover the pot and do not peek, and do not turn down to simmer, keep at medium low. The steam will fluff them up. In 20 minutes they will be light and fluffy and delicious.
6.10.2007
Honey Orange Chicken with Lemons and Apricots
In a sauce pan, saute diced onion in olive oil until translucent, then add minced garlic and ginger. Add orange juice, white wine, low sodium soy sauce (omit for Passover) and honey and heat until the honey dissolves and the alcohol is cooked off. Let cool. (Use 4 parts orange juice to 1 part each wine, soy, and honey).
Arrange seasoned chicken breasts in a roasting pan with lemons, oranges, and dried apricots. Ladle sauce into roasting pan, at least half way up the sides of the chicken. Submerge fruit so it doesn't burn. Bake at 350 until chicken is cooked.
Keep chicken and fruits warm while reducing the sauce on the stovetop. Add a little dissolved potato starch to thicken if necessary. Serve sauce on the side. Garnish with parsley. This is a great recipe when cooking for a crowd.
Tomato Onion Brisket for 32
Sauce:
Mix together
4 cans 16 oz. tomato sauce
4 packets dried onion soup mix
1 1/2 c. good red wine
1 T. ginger powder
3 T. garlic powder
2 tsp. sea salt (or to taste)
Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.
Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.
Adapted from Marvin Shapiro's Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.
Cook's Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.
2 tsp. sea salt (or to taste)
Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.
Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.
Adapted from Marvin Shapiro's Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.
Cook's Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.
Goats and Sheep at Rinconada Dairy
While learning how to make cheese at Cal Poly, it was such a treat to visit the Rinconada Dairy, near San Luis Obispo, CA.
http://www.rinconadadairy.com/
Shaved Black Truffles - The French Laundry
Kristy's green blouse and black slacks match the dish.
New Crop Potatoes, Savoy Cabbage Coulis, Shaved Black Truffles
Foie Gras - The French Laundry
Moulard Duck Foie Gras in Terrine, Field Rhubarb Relish, Sicilian Pistachio Miettes
A law prohibiting the sale of foie gras in California in 2012?
I guess we have to go to Vegas.
"Oysters and Pearls" - The French Laundry
Sabayon of Pearl Tapioca with Beau Soleil Oysters and Russian Sevruga Caviar
Yountville, California
Stone helps Aunt GeeGee make Chicken Soup
"Aunt GeeGee, what the heck are these?"
"Those are parsnips for the soup to feed 32."
Farmstead Cheesemaker Course - Cal Polytechnic State University, San Luis Obispo, California
A week long cheese making course at the Dairy Products Technology Center. This course exceeded our expectations, I highly recommend it, and then I recommend going to Paso Robles to do some wine tasting and celebrate your graduation from "cheese school!"
Our cheese professor, Arcangelo, is teaching us how to make Stracchino.
Alinea - roe shot?
Not really. You lift the "shot glass" and the ingredients slide out the bottom. Very cool. And tasty.
Smoked Steelhead Roe, several garnishes.
Father Adam and Yorkshire Pudding - Recipe from "Julia and Jacques Cooking at Home"
A conundrum? Yorkshire Pudding vs. Popover
Not for Julia Child, as she calls them "Individual Yorkshire Puddings"
How neat. Love her.
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