Category: TOPICS & CATEGORIES

Lighthouse Potatoes

From TheDay.com

Lighthouse Inn Potatoes

Once you taste these seductive spuds, you’ll have a new favorite for family gatherings, holiday potlucks and yes, even weeknight meals.

Serves 8-10

  • 2 ounces Parmesan cheese, grated (about 1 cup)
  • 1 cup panko bread crumbs
  • 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
  • Salt and pepper
  • 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
  • 3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break)
  • 1/8 teaspoon baking soda (for stability and silkiness)
  1. Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.
  2. In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.
  3. (You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.)
  4. Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes.
  5. You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of unsalted butter. Keep stirring until the butter has melted, about 1 minute.
  6. Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish, but you don’t have to.)
  7. If you’re making the potatoes ahead, proceed below. If you are cooking them immediately, sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes cool for at least 15 minutes before serving.

To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.

Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017.

Improving Sausage

Start with traditional sausage patties or sausage with casings removed

  1. Mix with salt, pepper, parsley, chives, garlic, mushrooms, bread crumbs and egg yolk
  2. Fry in EVOO on high – covered 2-4 minutes
  3. Flip and lower heat
  4. Cook an additional 3-4 minutes
  5. Serve on cornmeal mush made by deglazing the pan

 

Shrimp – Tips and Tricks

Here are some things that you want to know before buying shrimp.

Quick Guide to Cooking Shrimp

  • Leave Shell On.
  • BROIL:  Move rack to the second from the top.  Toss in EVOO and Old Bay Seasoning, Broil with shell on for two minutes first side, and one minute second side.  Put in freezer for five minutes
  • SKILLET:  Preheat skillet to medium high, then cook exactly like broil
  • BOIL: 

Shrimp off South Eastern US Coast

  • Brown – June to August – Texas
  • Pink – Florida
  • White – August to December (more abundant)

In Europe large shrimp are called Prawns.  In the US a prawn is a fresh water shrimp.

Shrimp Size Guide

  • Extra Colossal: 5 to 8 per pound (Remove vein)
  • Colossal: 8 to 14 per pound (Remove vein)
  • Extra Jumbo: 14 to 18 per pound – Grill (Remove vein)
  • Jumbo: 18 to 24 per pound – Grill (Remove vein)
  • Extra Large: 24 to 30 per pound – Cocktails (Remove vein)
  • Large: 30 to 36 per pound – Cocktails (Remove vein)
    (devein this, and anything larger than this – scissors are good for this)
  • Medium Large: 36 to 42 per pound – Spring rolls
  • Medium: 42 to 50 per pound
  • Small: 50 to 60 per pound – Bisque
  • Extra Small: 60 to 80 per pound – Bisque

Another way to size shrimp is Tails per Pound

  • 60-70 – EXTRA SMALL SHRIMP
  • 26-30
  • 21-25
  • 16-20
  • U-12 – VERY LARGE SHRIMP

I personally don’t like this scale, because what happens if you have 50 or 18 tails per pound?  You will see this in some places though.

  • If fresh is not available to you, buy “Shell-on Frozen Shrimp” 
  • Thaw frozen shrimp in 1 C hot water, 1/4 C sugar, 1/4 C salt.  Put shrimp in, stir once, then dump in 2 C ice cubes.  Rinse and drain on a towel.
  • Most “fresh” shrimp in the grocery stores is thawed-out frozen shrimp.
  • Thawed shrimp has a shelf-life of only a couple of days versus frozen shrimp which retains their quality for several weeks.
  • Avoid frozen shrimp that has already been peeled and deveined which can cause a loss of flavor and texture.  Also, do not buy precooked shrimp.
  • Cook shrimp in the shell for more flavor
  • Defrost shrimp in a brine (1/4 C each salt + sugar) with ice cubes in the water. 20-30 minutes.  Shrimp cooks very quickly so defrosting in the sink or microwave is a big no-no.
  • Broiling shrimp (or putting in an oven at 450º) develops the flavor better than boiling water.  A grill or hot plate also does well.  Dry the shell-in shrimp, toss in a bit of EVOO and paprika before broiling.  Cook two minutes, flip and cook 1 more minute.  Toss in a metal bowl that has been in the freezer.

Things to Look for When Buying

  • No black spots
  • No fishy smell
  • No ammonia or chlorine smell
  • Firm bodies
  • Not soft or sticky
  • No detached body from shell

Supposedly shrimp with the heads and tail still on is the best way to eat
shrimp.

It needs to be cooked at a very high heat and then tossed in something
spicy afterward just before serving.

Pan de Yema (Yolk Bread)

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Pan de yema is a rich, sugar-coated egg bread that is delicious enough to pull apart and eat like pastry. Traditionally prepared for Day of the Dead celebrations.

Ingredients for Two Loaves

  • 1 1/2 TBL aniseed
  • 3/4 C water
  • 2 packages dry yeast (2 TBL)
  • 2/3 C sugar
  • 7 eggs (5 yolks and 2 eggs)
  • 3/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 stick butter
  • 4 1/2 C flour, plus flour for dusting work surface
  • Vegetable oil for coating bowl
  • 1/3 C sugar for sprinkling

Step by Step

  1. In a large bowl, soak the aniseed in 1/4 C hot water for 10 minutes.
  2. When the hot water has become only warm to the touch, add yeast and half of the 2/3 cup sugar.
  3. Let sit until foamy – about 10 minutes.
  4. Meanwhile, separate 3 eggs.  Set aside the whites.
  5. Add 3 whole eggs to the separated yolks and beat.
  6. Melt the stick of butter in the microwave for 30 seconds.
  7. Add the beaten eggs, salt, the remaining sugar, aniseed with water, nutmeg, and melted butter.
  8. Stir to combine.
  9. In a Kitchen Aid (or by hand) mix in flour.
  10. Transfer to a lightly floured board or counter.
  11. Knead the dough for 10 minutes, until the dough is smooth and slightly sticky.
  12. Place the dough in a large oil-coated bowl.
  13. Cover with a lightly moistened tea towel and let rise in a warm place until doubled, about 90 minutes.
  14. Punch the dough down
  15. Turn out onto a floured counter.
  16. Roll into three or four strands and braid
  17. Cut braids off at 2-3 inches creating mini loaves
  18. Place loaves on a greased baking sheet.
  19. Cover the assembled dough with a damp towel and set aside to rise until the loaves hold a fingerprint when pressed, about 50 minutes.
  20. Preheat the oven to 375 degrees.
  21. Beat the remaining egg in a small bowl with 1 tablespoon water.
  22. Brush the risen loaves with the egg wash and sprinkle with remaining 1/3 cup sugar.
  23. Bake at 350º until golden, 20-25 minutes.
  24. Cool on a rack.
  25. Serve with Mexican chocolate

 

Juevos Martajada (eggs with salsa)

We will start with Salsa Martajada, and then extend this into a great egg recipe.

  1. Cook 6 Roma tomatoes and 1/2 onion pieces and garlic cloves coated in oil under the broiler.  About 10 minutes or until blackened
  2. Either put 2 banana peppers and 2 poblano peppers under the broiler as well, or peel them using a flame (which I prefer) Instructions here.
  3. Once all above ingredients have been processed, pulse them in a food processor only until in chunky but small pieces, NOT pureed.
  4. Add 1 tsp salt, 1/2 tsp chile powder or cayenne
  5. This is good just like this for chips, etc.

Juevos Martajada

  1. Lightly (soft) scramble two eggs
  2. Add 1-2 TBL salsa martajada
  3. Serve with a flour tortilla

Tempura Veggie

Batter:

  • 1 C flour
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 C lowfat buttermilk

1/2 inch safflower oil in fry pan at 365º

  1. Decide on veggie:  () thin asparagus spears () mushroom slices () zucchini slices () Brussel sprout leaves () broccoli

Dip in flour, then batter, then hot oil

Tip: Weight Loss

  1. Get more sleep
  2. Drink more water
  3. Eat slowly
  4. Put your fork/spoon down between bites
  5. Put food on a smaller plate
  6. Distribute smaller portions
  7. Exercise easy/repeatable 30 minutes per day
  8. Park away from the doors – walk more
  9. Drink a glass of milk before your meal
  10. Eat more fiber
  11. Eat more fruits and veggies
  12. Use hot sauce

Fruit Jerky

– aka – Fruit Leather

  • 1 pint (2 C) of any fresh fruit – peaches, bananas, blueberries, strawberries, raspberries, cherries, etc.
  • Zest and juice from one lemon
  • 1/2 C honey or pure maple syrup
  • 1 tsp dried mint

STEP BY STEP

  1. Puree all in a blender
  2. Spread out on oil-sprayed parchment paper
  3. Bake 5-6 hours @ 175º
  4. Cut apart into strips while still warm

 

 

Meringue Cups

The base for this dessert is from Martha Stewart.

INGREDIENTS

  • 6 egg whites
  • 2 T agave syrup or pure maple syrup
  • 1 tsp cream of tartar
  • 1 tsp cornstarch
  • 1 tsp vanilla
  • 1 egg yolk (topping)
  • 1/2 C heavy cream (topping)
  • 1 C creme fresh (topping)
  • zest from one lemon (topping)

STEP BY STEP

  1. Beat egg whites
  2. Halfway through, add your sugar, tartar, cornstarch and vanilla
  3. When you have stiff peaks, put the mixture into a pastry bag with a 3/4 inch tip
  4. Line a baking sheet with parchment paper with an outline of your serving tray (put paper upside down if it has pencil marks on it)
  5. Create two-inch decorative mounds around the edges leaving some space in the center for macerated fruit when this is all finished.
  6. Hollow out “dishes” in the center of each mound
  7. Bake at 250º for 60 minutes
  8. Leave oven door closed, turn off oven, and wait another 60 minutes
  9. Toss strawberry, raspberry, blueberry, blackberry, peaches, etc – – – whatever – – – – with 1/4 C granulated sugar
  10. Meanwhile, beat 1/2 C heavy whipping cream to soft peaks, and fold in 1 1/2 C creme fresh and zest and juice from one large lemon
  11. Spoon the cream into the hollow dishes
  12. Place multi-colors of fruit onto the cream topping
  13. Serve all the extra fruit in the vacancy in the middle of the batch.

Albondigas with Chepil Rice

Albondigas

INGREDIENTS

STEP BY STEP

  1. Mix above by hand, but don’t overmix
  2. Sear on hot skillet and set aside
  3. Prepare Guajillo Sauce (See below)
  4. Put meatballs into Guajillo sauce and simmer 35 minutes uncovered
  5. Add splashes of water or chicken stock if it gets too thick
  6. Serve over chepil rice

Guajillo Sauce

  • 2 dried and toasted Guajillo chiles – seeds removed
    should be dried, but still pliable.  If brittle, discard.
  • 3 tomatillos – peeled and rinsed
  • 2 cloves garlic – minced
  • Put above into a pot with just enough water or chicken broth to cover them
  • Bring to a boil and simmer 10-12 minutes
  • Remove from water and crush with a fork or potato masher and put into a blender.  SET THE WATER ASIDE
  • Puree the pieces – no need to strain – Add water by the tablespoon ONLY IF you need more liquid to puree.
  • Saute 1/2 onion in 1 T EVOO
  • Deglaze pan with 1/4 C of the cooking water
  • Put the blended sauce back onto heat with the minced and sauteed onion
  • Discard the remainder of the water
  • Add 1 C chicken broth and bring to a simmer
  • Add the meatballs and simmer 35 minutes uncovered – which is Step 4 above
  1. Add splashes of water or chicken stock if it gets too thick
  2. Serve over chepil rice

Chepil Rice

  • 1 cup long-grain rice
  • 3 tablespoons lard or vegetable oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 cups chicken or pork stock
  • 3 tablespoons chepil leaves stripped from stems
  • 1/3 teaspoon salt, or to taste

Prepare as you would normally prepare rice.  Add chepil halfway through when the water starts to be absorbed.

Tarts – COLLECTION INDEX

Lemon Curd and Tart Collection

More tart recipes and stand-alone lemon curd

Sweet Tarts

  • Pear and Pumpkin Tart
    The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

    • A third-party recipe baked on Puff Pastry
  • Tortilla Pear Tart
    • A sweet tart baked on a flour tortilla
  • Cran-Apple Tart
    • A third-party recipe using easy ingredients on Puff Pastry
  • Rustic Freeform Tart
    • A tart with Panko bread crumbs and whatever fruit you have on hand
  • Breakfast Tart
    • Food processor dough that uses fruit
  • Apple Tart
    • Granny Smith apples on Puff Pastry
  • Peach Tart
    • Peaches on a simple pie dough

Savory Tarts

  • Onion Tart
    • Lightly cooked onions on a pizza dough base

Mushroom Bolognaise

  1. Put 3 TBL EVOO into a deep heavy pot
  2. Add 1-2 C minced Cremini or portabello mushrooms
  3. Add 1/2 tsp salt and cook for 10 minutes
  4. Meanwhile, mince 1/2 Vidalia onion
  5. Add and cook 5 minutes more
  6. Meanwhile, mince 4 cloves garlic
  7. Add 2 TBL tomato paste and garlic
  8. Add 1 tsp oregano and red pepper flakes to taste
  9. Cook for 8 minutes more
  10. Add 1 16 oz can of crushed tomatoes
  11. Add 1 C chicken broth
  12. Pulse or chop 1 C black beans and add to the pot
  13. Cook 15 more minutes
  14. Meanwhile, cook pasta to al dente
  15. Add drained pasta to the meat sauce and add 1 TBL fresh basil chiffonade
  16. Toss gently and plate – topping with a bit of extra sauce

Salted Caramel Mousse

INGREDIENTS to make four dessert cups

  • 1 C granulated white sugar
  • 6 TBL (1/2 C) salted butter – pieces
  • 1 C heavy cream
  • 1 C 85% cooking chocolate
  • 3 egg yolks
  • 3 egg whites

STEP BY STEP

  1. Melt sugar over medium heat until it starts to brown
  2. Add cold butter and continue to stir
  3. Once butter has completely melted remove the pan from the heat
  4. Stir in heavy cream – whisking continually
  5. Put 1-2 TBL of the mixture into the bottom of each dessert cup
  6. To the remaining caramel; add chocolate and stir to melt
  7. Pour into a glass bowl to cool to about 100º
  8. Meanwhile, whip up 3 egg whites plus 1/2 tsp cream of tartar
  9. Add 1/2 tsp salt and egg yolks to the chocolate bowl and whisk to combine
  10. GENTLY combine (fold) the whites into your chocolate
  11. Pour into cups and refrigerate for about 8 hours
  12. Add shaved chocolate, salt flakes, or crushed Oreo on the top
  13. Serve with small dessert spoons

Salpicon – Fajita Salad

INGREDIENTS

  • 1 LB flank or skirt steak
  • 1 Russet potato – small squares
  • 1 Carrot – chopped
  • 1 C green beans – cut 1″ pieces on the bias
  • 1/2 C fresh peas
  • 1 TBL salt

STEP BY STEP

  1. Prepare your vinaigrette – see below
    – Pour into large mixing bowl
  2. Season your steak with a Grandpa’s Thunder Powder – set aside
  3. Boil a pot of water containing 1 TBL salt
  4. Put in potatoes and start timing 4 minutes
    – Meanwhile, turn on the heat to your cast iron skillet to medium high
  5. Put in carrot and start timing 2 minutes (for crisp) or 3 minutes for softer
  6. Put in green beans and start timing 2 minutes
    – put your meat onto your hot cast iron (90-120 seconds)
  7. Put in peas and stir gently to combine all
  8. Pour hot veggies into a strainer
    – Flip your meat the the other side (90-120 more seconds)
  9. Pour veggies into your vinaigrette and toss gently
  10.  – Flip your meat back to the first side (60-90 more seconds)
  11. Toss your veggies again
  12.  – Put your meat out onto a cutting board to rest 3-5 minutes
  13. Plate your veggies
  14. Cut your meat into 1/2 inch strips and plate next to the veggies
  15. Serve with flour tortillas

Vinaigrette – PREPARE BEFORE ANYTHING ELSE

  • 1 clove smashed garlic
  • 1 tsp salt and pepper
  • 12 tsp brown sigar
  • 12 C distilled vinegar
  • 1/4 C vegetable (canola) oil
  • 1/4 C EVOO
  • 2/3 C thinly sliced red onion

Tips: Fresh Fish

How to buy a whole fish

Sea bass is the best for whole-fish cooking.  Also called a bronzini (bronch zino)

How to tell that it is fresh

  • Fish should be whole and fresh.
  • If you know your butcher, you can just ask for sushi-quality fish, but otherwise buy a whole fish.
  • Eyes should be clear.  Cloudy eyes indicate an older fish.
  • Gills should be bright red.
  • Fish should never smell fishy or like bleach.
  • Flesh should be firm, not be mushy.
  • If you are using meat from a large fish, you can tell it is fresh by the firmness and visual texture of the flesh.
  • It should glisten.
  • Go shopping with a cooler because it will degrade really quickly.
  • Should have bulging, but clear eyes
  • Scales should be close to the body – tight, not relaxed
  • Fish body should have no bruises or soft spots
  • Buy your fish at a market that does a big volume, otherwise you may get older fish
  • Trust your fish vendor.  Ask
    – What is in season
    – What do you have that is local
    – Is this wild or farmed  (Wild is better)
    – What do you have that is line-caught
  • If you are buying squid, it should be shiny, have clear eyes, and the ink should not be dried

How to handle fish

  • Cut off all fins (except the tail) early so you don’t stick yourself. A fish wound gets easily infected.
  • Scale and clean fish immediately.  Store fish on ice in a baggie, but allow it to drain. You DO NOT want your fish to set in water for any time at all.  If it is properly handled, a fresh fish could last for six months
  • Scale fish outside, or somewhere that the zillions of scales will not cause a problem.  Just hold it by the tail and go back and forth with a knife held perpendicular to the body.

Fish that are high in oil

  • Smelt, mackerel, herring and orange roughy
  • Rinse, dredge, fry in film of peanut oil 3-4 minutes per side, then drain
  • Serve with slices of lemon
  • To dredge: dip in lemon then roll in crumbs with salt and pepper (or toss)

Fish that are good for the grill

  • Whitefish or trout is the best choice for PLANK COOKING
  • Soak wooden plank overnight, using brick to keep submerged.
  • Grill with INDIRECT HEAT at 375-400 degrees and cook until wood begins to char (about 20 minutes)
  • Internal temp will be about 125 degrees
  • Serve right on the plank

Good summer fish

  • Flounder and fluke are good fish to eat in the summer

Good round fish

  • Snapper, porgy, tile fish, sardines, mackeral

What types of wood should I use

  • DO NOT USE plain wood, as it may have chemicals.
  • Make sure your wood is natural, untreated and kiln or air dried.
  • Good woods are: Cedar, alder, maple, hickory, cherry, pecan, apple, white oak, mesquite

Fish Characteristics

  • Slow moving fish (such as grouper) have a light meat and subtle mild flavor. They also overcook very easily.
  • Fast fish (such as tuna) have an oily steak-like texture.  Sharks and Tuna are examples of fast fish
  • Striped bass is the most versatile, and is firm but stil flakey
  • Shark and Tuna are long-lived fish, and will have a higher concentration of mercury in the meat.

Processing

  • To scale, run your knife against the scales
  • Gut the fish and run under cold water
  • Pat the fish dry
  • Remobe the gills
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