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Posts Tagged ‘cooking at home’

  1. Spicy Roasted Shrimp Recipe

    October 4, 2010 by Daniel


    Here is another recipe I picked up at the Shrimp & Grits Festival in Jekyll Island. Chef Laurie shared this recipe during her cooking demonstration and it was a hit with everyone in attendance. This dish would work well as an appetizer or entree.

     

    SPICY ROASTED SHRIMP RECIPE

     

    INGREDIENTS:

    •1 pound large shrimp, peeled and de-veined with tails left on
    •3 Tablespoons Cajun seasoning
    •1 Tablespoon dark brown sugar
    •1 teaspoon olive oil

    Dipping Sauce:

    •1 cup low-fat sour cream
    •1/2 cup horseradish
    •1/2 cup dijon mustard
    •1 Tablespoon fresh garlic, minced
    •pinch of salt and pepper
    •To Prepare combine all ingredients in a small bowl. Mix well

    PROCEDURE:

    •Preheat oven to 450 degrees.
    •Line a cookie sheet with parchment paper.
    •Lay Shrimp on parchment paper.
    •Sprinkle shrimp with olive oil and toss to coat
    •Sprinkle on seasoning and sugar, toss together to coat
    •Roast for 8-10 minutes until just cooked through*

    Enjoy
    BEN

      For more information on Chef Laurie and other great recipes visit her website www.cheflaurie.com


    Category Seafood | Tags: ,,, | 2 Comments

  2. Baked Chicken Fingers Recipe

    October 4, 2010 by Daniel


    If you want to do away with some fried foods here is a good recipe for some chicken fingers for the family, and without the use of hot oil the kids can help.

     

    BAKED CHICKEN FINGERS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: <30 Minutes

     

    INGREDIENTS:

    •1 lb chicken breast, sliced into thin strips
    •1/2 cup low-fat buttermilk
    •1/2 cup crushed corn flakes (, or cheese crackers)
    •1/4 cup Italian seasoned breadcrumbs
    •1 teaspoon garlic powder
    •1/2 teaspoon oregano
    •1/4 teaspoon black pepper
    •1 teaspoon olive oil

    PROCEDURE:

    • Preheat oven to 400 degrees.
    • In a medium glass or plastic bowl, combine chicken breast and buttermilk.
    •Cover and put in refrigerator for 10-15 minutes.
    •Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
    •After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
    •Add olive oil to shallow baking pan.
    •Place chicken in pan.
    •Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
    •Serve with honey mustard dip or light ranch dressing.

    Enjoy
    Chef Phil

     See how the kids will enjoy these after they help prepare them. This will work for chicken wings as well.


    Category Chicken | Tags: ,,,, | 1 Comment

  3. Joe Barnett Jr’s Low Country Boil Recipe

    September 30, 2010 by Daniel


    As mentioned in a recent blog post about the Jekyll Island Shrimp & Grits Festival here is the Low Country Boil recipe from Joe Barnett, Jr. This is one of the best Low Country Boil recipes I have ever tried; lots of flavor and the remoulade sauce is the icing on the cake.

     

    JOE BARNETT, JR’S LOW COUNTRY BOIL RECIPE

    Serves: 15-20 Difficulty Level: 2 (of 5) Prep Time: 30 minutes Ready In: 30 minutes

     

    INGREDIENTS:

    •15 quarts Fresh Water
    •24oz. Chicken Base
    •4 lbs. Small New Potatoes (Size AA)
    •12 Ears of Fresh Corn, Shucked and All Silks Removed; Cut into Halves.
    •4 lbs. Hillshire Farms “Polish Kielbasa” (not smoked) Cut into Pieces
    •5 lbs. Headless Shell-On Fresh Local Shrimp (Wild Georgia Shrimp if You Can Get Em’

    Creole Spice Mix

    •2 ¼ tbsp Sweet Paprika
    •3 ½ tbsp Lawry’s Seasoning Salt
    •2 ½ tbsp garlic powder
    •1 ½ tbsp fresh cracked black pepper
    •1 ½ tbsp onion powder
    •1 tbsp cayenne pepper
    •1 tbsp dried oregano
    •2 tbsp dried Italian seasonings
    •1 ½ tbsp chipotle powder
    •Mix and store in a ziplock bag until needed.

    PROCEDURE:

    •Bring water to a rapid boil and add chicken base and let cook for 4 minutes.
    •Add one whole package of Creole Spice Mix. Let cook for 4 minutes more.
    •Add potatoes and stir. Let come back to a boil and cook for 10 minutes.
    •Add corn and let boil for 7 minutes.
    •Add sausage and let boil for 5 minutes more.
    •Add shrimp, return to boil, then turn heat off. Put lid on pot and let sit for 12-15 minutes (It is very important to let sit, do not bother)

    Remoulade Sauce:

    •2 Large eggs
    •Juice of one large lemon
    •1 Cup chopped onion (Vidalia or best sweet onion on the market)
    •1 Cup chopped green onion (green parts only)
    •1 ½ Cups chopped celery (include leaves and cut 3 inches up from base)
    •1 ½ Tbsp prepared Horseradish
    •3 Tbsp Creole mustard
    •3 Tbsp prepared yellow mustard
    •4 Tbsp Heinz ketchup
    •4 Tbsp cilantro, finely chopped
    •2 Tsp Lawry’s Seasoning Salt
    •2 Tbsp Tone’s Cajun seasoning (from Sam’s Club)
    •1 Tsp cayenne pepper
    •1 Tsp fresh ground black pepper
    •3 Tbsp Hidden Valley Ranch seasoning and salad dressing mix (dry)
    •1 Cup buttermilk
    •1 Cup vegetable oil or canola oil

    Procedure for Remoulade Sauce:

    •Mix in a large mixer or food processor
    •Combine the first 15 items on the list except for the lemon juice and vegetable oil. You may have to add a couple of ingredients and mix them before adding additional
    ingredients, to prevent overflowing the mixer/processor. When the last ingredient is added, blend until smooth and then an extra minute.
    •Add lemon juice and blend for 30 more seconds. Slowly add the cup of vegetable oil. Be sure to scrape the sides of the bowl to ensure everything in well blended.
    •Pour into a container with a seal on it and store on middle shelf in the refrigerator overnight. Take it out and check consistency by stirring with a wooden spoon. Keep in refrigerator until needed. It will keep several weeks but always stir it very well before you pour or use it.

    Enjoy!
    BEN

      You will need a 30 quart stock pot for this recipe, but it is easy to make less for a smaller group of people.


    Category Pork, Seafood | Tags: ,,,,, | 2 Comments

  4. New England Style Boiled Dinner Recipe

    September 28, 2010 by Daniel


    This is the easiest way to make New England style boiled dinner if you have a large Crock Pot, if you don’t J.E.S. Kitchen Emporium does. Visit us @ www.jesrestaurantequipment.com

     

    NEW ENGLAND STYLE BOILED DINNER

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 8 Hours

     

    INGREDIENTS:

    •8 Small red skin potatoes, peeled
    •1 Corned beef brisket (approx. 3 Lbs.)
    •8 Whole peppercorns
    •2 Bay leaves
    •1 Large onion, cut into wedges
    •2 Carrots, peeled and cut into 1″ pieces
    •1 Head of cabbage, cored and cut into 8 wedges

    PROCEDURE:

    •In a 6 quart Crock Pot, place the potatoes on the bottom.
    •Top with the corned beef, including any juices in the package.
    •Scatter on the onions, peppercorns and bay leaves.
    •Add water to cover.
    •Cover and cook on low 6 hours.
    •Add the cabbage wedges and carrots and continue cooking until meat is cooked and vegetables are tender (an additional 2 – 3 hours).
    •Slice the meat and serve with the vegetables, drizzling some of the juices over all.

    Enjoy!
    Chef Phil

     Chef notes: Some corned beef briskets come with flavor packet included use these in place of those listed in recipe. I have also prepared this using beer in place of the water listed, though nontraditional, it gives it a rather unique flavor. Best condiment, horseradish!


    Category Beef | Tags: ,,, | 1 Comment

  5. Corndog Casserole Recipe

    September 27, 2010 by Daniel


    Another one to do with the “little ones” on a rainy afternoon, or anytime!!

     

    CORNDOG CASSEROLE RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •2 (8 1/2 ounce) boxes cornbread mix
    •2 eggs
    •2/3 cup milk
    •1 (16 ounce) package hot dogs

    PROCEDURE:

    •Preheat oven to 350 degrees
    •Slice hot dogs into batter. (I would use 6)
    •Pour into baking dish
    •Cook until cornbread is done, under 30 minutes.
    •Serve with anything you would typically put on a corn dog (Ketchup, mustard, etc.).

    Sending this one out to the “Korndog Karaoke Band” in Orlando, Florida. Make enough for the whole crew…
    Chef Phil

    If you’re in the market for a commercial sink or Hoshizaki ice machine, give us a call not at (866) 200-6056.

     


    Category Appetizers & Party Food | Tags: ,,, | No Comments

  6. Autumn Vegetable Soup Recipe

    September 27, 2010 by Daniel


    Soon time for the last trip through the garden…

     

    AUTUMN VEGETABLE SOUP RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 1 Hour

     

    INGREDIENTS:

    •2 Tablespoons vegetable oil
    •1-1/2 cups chopped leeks
    •1-1/2 cups quartered Brussels sprouts
    •1 large carrot
    •1 celery stalk, chopped
    •1 large potato, chopped
    •1 cup acorn squash cooked, peeled, chopped
    •3/4 teaspoon salt
    •freshly ground black pepper
    •cayenne pepper to taste
    •2 minced garlic cloves
    •3 cups vegetable broth
    •1 cup chopped Swiss chard or other greens
    •1 large tomato raw, peeled and chopped
    •1 sweet red bell pepper or green bell pepper
    •1/2 teaspoon marjoram
    •1-1/2 teaspoon. dried dill weed
    •1/2 teaspoon dried basil
    •2 teaspoon soy sauce, or to taste
    •1 Tablespoon fresh lemon juice
    •1/2 cup sour cream
    •fresh parsley, minced for garnish

    PROCEDURE:

    •In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring occasionally
    •Add stock or water. Bring to a boil, lower to a simmer.
    •Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.
    •Add Swiss chard or greens, tomato chunks, and chopped bell pepper.
    •Simmer about 5 more minutes.
    •Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.

    •Serve in bowl and stir in 1 or 2 TBS sour cream and garnish each bowlful with a sprinkle of parsley.

    Don’t know what you have planted in your garden but feel free to add or omit with whatever you have left…
    Chef Phil

     


    Category Soups & Salads | Tags: ,,, | No Comments

  7. Buttermilk Pie Recipe

    September 22, 2010 by Daniel


    Got this recipe from a chef in Georgia, had to trade my crab cake recipe for it , but thought it well worth the swap, hope you do too…

     

    BUTTERMILK PIE

    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •1/4 cup all purpose flour
    •1-3/4 cups sugar
    •1/2 tsp. salt
    •1/2 cup unsalted butter, melted
    •3 eggs, lightly beaten
    •1 cup buttermilk
    •1/2 tsp. vanilla extract
    •1 tsp. lemon peel, grated (optional)
    •1 frozen 9 inch pie shell, unbaked
    •1/4 tsp. cinnamon
    •1/8 tsp. nutmeg

    PROCEDURE:

    •Preheat oven to temperature 350°F.
    •Sift flour, sugar and salt together in a mixing bowl. Whisk in melted butter and beaten eggs until mixed thoroughly.
    •Add in next 3 ingredients and mix thoroughly.
    •Pour mixture into pie shell and dust with cinnamon and nutmeg.
    •Bake 50-55 minutes until filling is just set and golden.

    And around Thanksgiving time do not be afraid to throw in some dried cranberries…
    Chef Phil

     


    Category Sweets -N- Treats | Tags: ,,, | No Comments

  8. Chicken Pot Pie Recipe

    September 21, 2010 by Daniel


    Cooler weather coming, time to light the oven…..and use some of the last of the garden bounty !

     

    CHICKEN POT-PIE

    Serves: 4-6 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •pastry for a double-crust 9-inch pie (can use Redi-Crust)
    •2 tablespoons butter
    •2 tablespoons flour
    •1 teaspoon salt
    •1/8 teaspoon pepper
    •1/8 teaspoon ground thyme
    •1/2 cup chicken broth
    •3/4 cup light cream or 3/4 cup heavy cream
    •2 cups cubed cooked chicken
    •1 (10 ounce) package frozen peas and carrots, cooked and drained (if using fresh carrots I would do slices rather than diced)

    PROCEDURE:

    •Heat oven to 425 degrees.
    •Prepare pastry as per package directions.
    •Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
    •Cook, stirring until mixture is smooth and bubbly.
    •Remove from heat.
    •Stir in chicken broth and cream.
    •Heat to boiling, stirring constantly.
    •Boil and stir for one minute.
    •Stir in chicken and vegetables.
    •Pour into pastry lined pie pan.
    •Cover with lattice top.
    •Cover edge with 2-3 inch strips of foil to prevent excessive browning.
    •Remove foil for the last 15 minutes of baking.t butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
    •Cook, stirring until mixture is smooth and bubbly.
    •Remove from heat.
    •Stir in chicken broth and cream.
    •Heat to boiling, stirring constantly.
    •Boil and stir for one minute.
    •Stir in chicken and vegetables.
    •Pour into pastry lined pie pan.
    •Cover with top crust, cut slits to allow for venting
    •Cover edge with 2-3 inch strips of foil to prevent excessive browning.
    •Bake 30-35 minutes or until crust is evenly browned
    •Uncover edges for last 15 minutes of baking

    Makes for a nice Autumn dinner. At least it does around the Smith household !
    Chef Phil

     


    Category Chicken, Complete Meals | Tags: ,,, | No Comments

  9. Low Fat Granola Bars Recipe

    September 21, 2010 by Daniel


    In response to a Face-Book request from an earlier posting for homemade granola they asked for a low-fat granola bar so here it is Tanya….enjoy !

     

    LOW-FAT GRANOLA BARS

    Serves: 18 bars Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •2 cups old-fashioned oats
    •1 cup plain toasted oat cereal (such as Cheerios)
    •1 cup whole wheat pastry flour
    •1/2 tsp salt
    •1 tsp cinnamon
    •1 cup dried mixed fruit
    •1/2 cup honey
    •2 egg whites
    •1 medium banana, mashed (about 1/2 cup)
    •1/4 cup canola oil

    PROCEDURE:

    •Preheat oven to 325 degrees. Line a 9 by 13 inch baking pan with foil, with an inch or so overhanging the ends. Spray with nonstick cooking spray.
    •Spread oats on a large microwave-safe plate and microwave for 2 minutes, stirring half way through.
    •Place oats, oat cereal, flour, salt and cinnamon in a large bowl. Stir in dried fruit.
    •Add honey, egg whites, mashed banana and oil.
    •Stir well with a wooden spoon until well combined.
    •Empty mixture into lined baking pan, and press down with some waxed paper or with wet hands.
    •Bake for 25-30 minutes, until edges are golden.
    •Cool for 10 minutes in pan, then grasp foil ends and lift out of pan.
    •Cut into 18 bars and place on a cooling rack

    Thanks for asking,
    Chef Phil

     


    Category Breakfast, Sweets -N- Treats | Tags: ,, | 1 Comment

  10. Quick & Easy Chicken Fajitas Recipe

    September 20, 2010 by Daniel


    Lets get ready for some Monday Night Football!

     

    QUICK and EASY CHICKEN FAJITAS

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 5 Minutes Ready In: <30 Minutes

     

    INGREDIENTS:

    •4 boneless chicken breasts (cut into strips)
    •1 Tbsp. canola oil
    •2 green, red or yellow bell peppers (cut into strips)
    •1 onion, sliced
    •1 tsp. cumin
    •2 tsps. chili powder
    •1 tsp. garlic
    •1/2 cup wateror chicken broth

    PROCEDURE:

    •In a cast-iron skillet, heat the pan until very hot.
    •Add the chicken and sauté for 1-2 minutes. Then add the vegetables and stir.
    •Add the spices and stir to combine. Next, add the water or stock and stir.
    •Cook the chicken for 5-7 minutes until opaque. Serve with tortillas and salsa.

    The Corona should already be out….
    Chef Phil

     


    Category Appetizers & Party Food, Chicken | Tags: ,,,, | No Comments

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