Archive for November, 2010

Gypsy Juice Dip

November 24, 2010

1 cup sour cream

4-5 Tablespoons of Gypsy Juice Hot sauce* more if you like it hotter

Mix together in a medium size bowl. Serve chilled.  Cover and store in refrigerator up to 1 week

Serve on nachos,  tacos, burritos.

Sensational as a dip for any veggie tray!

Great alternative to blue cheese dip for chicken wings

*Gypsy Juice is available on line @ drhot.net and can be shipped anywhere.

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Southwest Chicken Rub

November 23, 2010

Serves 4

2-3 pounds of boneless skinless breasts

 
 
 
Rub
 
1 teaspoon of cumin

1 tablespoon of chili powder

¼ teaspoon of sea salt

1/8 teaspoon of cayenne powder

1 teaspoon of garlic powder

1 Tablespoon brown sugar

Combine ingredients in small bowl mix and set aside.

Coat chicken on both sides with rub

Cover, rest in refrigerator  for 15-20 minutes

 

Preheat oven 375

Coat baking sheet with a small amount of oil, bake for 25-35 minutes

Serve with orange or lime wedges (optional)

 

Rub can be saved in air tight container for up to 2 months

Curry Quinoa with pumpkin seeds and raisins

November 23, 2010

Serves 4

1 cup of Quinoa

2 teaspoon of salt

5 cups of water

 
Cook Quinoa
 
Bring 5 cups of water & salt to a boil

Cook for 12 minutes

Drain, cool set aside in a large bowl

Dressing

 2 tablespoons of extra virgin olive oil or walnut oil

1 Tablespoon of maple syrup, honey or Agave nectar

1 Tablespoon of water

2 teaspoons of Madras curry powder

½ teaspoon of garlic powder

 In a small bowl blend together and  set aside

 

Topping

¼ cup of unsalted pumpkin seeds, pecans or walnuts

¼ cup  white raisins

1/4 cup peeled chopped jicama (optional) 

Add dressing to quinoa, top with nuts and raisins and mix thoroughly

If you like textured , crunchy food , the addition of crispy jicama adds the right touch

Blue Cheese Dressing & Dip

November 23, 2010

Makes about 2 cups

The perfect dressing for chopped salad.  A great dip for chicken wings and vegetable crudités! Last up to a week in refrigerator

¾ cup of sour cream
1 ¼ teaspoon of sea salt
2 Tablespoons red wine vinegar
½ teaspoon fresh ground black pepper
¾ teaspoon of garlic powder or 2 garlic cloves thru press
3 Tablespoons cream
5 Tablespoons of red onion chopped
3 Tablespoons of extra virgin olive oil
1 cup of blue cheese crumbled -Jasper hill Bailey Hazen or Valdeon blue

Mix all ingredients except blue cheese & red onion till creamy.
If you like dressing chunky mix in onions and blue cheese
If you prefer creamy toss everything into food processor and blend

Cranberry, Port, Pear & Apple Chutney

November 23, 2010

Makes about 6 cups

Serve with roasted duck, goose,poultry, pate & pork roasts, chops, cheeses and chicken & turkey sandwiches.

3 cups coarsely peeled chopped Cortland apples

3 cups fresh cranberries

3 cups peeled chopped bosc pears

1 ½ cups packed light brown sugar

½ cup white raisins

1 ½ cups of water

½ cup cider vinegar

1 1/4 tsp fresh finely minced ginger

1 tsp ground allspice

3/4 tsp ground cloves

¼ tsp sea salt

 ¼ cup Villa Manodori balsamic vinegar or Ruby port

Combine all ingredients in large pot and cook over med to high-heat till mixture begins a gentle boil. Stir occasionally.

Reduce heat and simmer uncovered, continue stirring . Cook until fruit is tender around 30- 35 minutes. Chutney will be a thick consistency like jam and fruit tender.

Cool and store in covered containers in refrigerator lasts for several months.

Brine for Turkey

November 19, 2010

Brine for 5 lbs of turkey

I use this brine before frying or baking turkey. Recipe maybe doubled/ tripped for every five pounds of turkey!

3 tablespoons of bells seasoning

¾ cup of Florida sugar crystal or sugar

2 cups of water

3 Tablespoons of sea salt or Kosher salt

Mix ingredients and add to a large re-sealable bag that will fit desired amount of meat you are brining

Brine over night or for up to 3 days in refrigerator.

Rinse poultry before fry coating or cooking

 

Tip: Bell’s Seasoning created by William Bell has been around since mid 1800’s and is worth seeking out. Made in Massachusetts, all natural and no salt! Bell’s recipe has never changed over the years. This unique seasoning has 18 different herbs and spices and makes wonderful stuffing’s and can be added to gravies and turkey meat loaf.

Cranberry Apple Stuffing

November 19, 2010

Makes 5 cups of stuffing

I love cranberries and apples. This recipe combines tart and sweet for a delicious stuffing to compliment turkey, goose, duck or pork roast. Stuffing may also be  cooked in a baking dish.

 
 
1 egg

3 cups of cubed cut up bread such as a baguette or ciabatta toasted

1 cup plain bread crumbs

1 1/2 cup onions minced

1/2 cup applesauce

1 apple such as a Cortland peeled and cut coarsely

¼ cup of dried cranberries(  preferably naturally sweetened)

¼ cup fresh cranberries chopped

2 celery stalks minced

1 stick of unsalted butter

1½ cups of chicken stock

3 Tablespoons of Bells Seasoning

¼ tsp of fresh ground white pepper

1/2 tsp of sea salt

1 tsp of garlic powder

2 Tablespoons of flat leaf parsley chopped

 In a 10 inch  pan, saute celery, apple and onions in butter  till tender and set aside

 In a large bowl

Mix bread, crumbs, egg, seasonings, cranberries, parsley with applesauce, and half of chicken stock.

Add onion celery mixture to bowl, combine with remaining stock and mix thoroughly.

Let stuffing rest 10 minutes before stuffing in poultry.

 

  Baked Stuffing 
 
 
Coat a large baking dish with a small amount of oil before adding stuffing, cover with foil

Cook at 350 for 35-40 for minutes

Remove foil and cook 10 minutes if you like a crunchy topping

 

 

Three Berry Crisp

November 19, 2010
 
Serves 8-10
 
When fresh berries are in season there is nothing more delicious then baked berries with a crisp topping

 

Berry Filling

1 lb ripe strawberries sliced
3 pints of blueberries

2 pints raspberries

½ cup sugar

Juice of 1 lemon

½ teaspoon of ground Grenadian nutmeg

½ stick unsalted butter melted

 

Crisp Topping
 
1 ½ sticks chilled unsalted butter cut into pieces
½ cup flour

1 cup brown sugar

Pinch of sea-salt

1 ¼ cup oatmeal

In a food processor pulse butter with flour, oatmeal, salt and sugar until coarsely blended.

 
Preheat oven 375 degrees
 
 Coat a large oven safe dish with small amount of butter.

combine berries, butter, nutmeg ,sugar & lemon.

Top berries with crisp mixture

Bake for 35-45 minutes

 

Serve warm or at room temperature with vanilla ice cream or whip cream

Lemon Garlic Sour Cream Dipping Sauce

November 18, 2010

Makes one cup

8 ounces of sour cream

Juice of 1 lemon

2 teaspoons of garlic powder

1/2 teaspoon of sea salt

In a medium sized bowl blend all ingredients well

Keeps in refrigerator up to 1 week
Great  topping over nachos, tacos or any Mexican dish requiring a sour cream.

This recipe takes sour cream to a whole new level!

Fried Calamari

November 18, 2010
Serves 4
1 lb of cleaned squid rings & tentacles

1-2 cups Sunflower oil  or vegetable oil of your choice 

 

Dry batter  

½ cup all purpose flour

1 teaspoons of fresh ground white pepper

½ teaspoon of sea salt

Set up plate lined with paper towels for fried squid

Mix ingredients together in a bowl and set aside

Coat squid in  batter and set aside on plate

In a non stick pan, add sunflower oil, pan should be about a third full of oil and turn to medium to high heat

Fry squid in small batches

Use a slotted spoon

Squid cooks quickly within 1-2 minutes till golden, place on lined plate

Serve immediately

 

Serve with  Marinara sauce or Aioli sauce