Manhattan Fish Chowder

This had to be one of the best Red Manhattan Chowder I have done in quite a while. Ok ok I never did it before. SO there. I found a few sites with recipes and gathered from them all. But the best site I found and simple because I love simple (Of course because it is by a fisherman) it came from their website Regular Guy Charters. It went so well with the Fresh Baked Bread.

Ingredients

3 strips of bacon fried keep the dripping
1 white onion chopped
3 chopped carrot
3 garlic cloves  finely chopped
¼ cup tomato paste
¼ cup fresh lemon juice
4 to 6 small red potatoes chopped
1 cups of water
3 cup vegetable broth
2 tbsp fresh parsley

Any ingredient you do not have fresh use canned, dried or what ever is available. I use fresh because in the last year I have learned to make my own and store it for later. You can do it !

1 tsp salt
½ tsp grnd pepper
1 tbs Old Bay Seasoning  -optional
1 bay leaf
2 fresh chopped roma tomatoes
2 lbs firm white fish. I used Cod
A dozen or so fresh large shrimp peeled and cleaned

Garnish ideas for the side
Parmesan cheese
Tabasco sauce
Red crushed pepper
Parsley

Fry your bacon in the stock pot you will be making your soup in. Once the bacon is done remove the bacon let it cool and chop it up and return it to the stock pot . Add your onions and carrot and sauté for about 10 minutes. Add the garlic for the last 2 minutes you do not want it to brown or burn. Euu.

Add the tomato paste, roma tomato’s, lemon stir until it is mixed well then add your water and broth. Stir until everything is mixed and simmering then add your potatoes. Reduce the heat and simmer for 30 minutes until the potato is fork tender.

If you need more liquid then go ahead and add more. Now add your white fish and shrimp and cook for about 10 minutes until the fish is flaky. Add your seasoning to taste.

Seafood Gumbo

Take out the bay leaf prior to serving.
Shrimp has the habit of getting rubbery when it is cooked to long. Personally I do not like it BUT my mama and pa said keep it in because it adds to the taste of the soup. So make that yet another personal choice.

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Old Bay Seasoning

mock-old-bay-seasoning

This is one of my go to seasoning. Forget the chemicals and all the other crap that goes with canned/boxed/jarred seasoning’s this is one I just have too much trouble giving up. The only ingredient are celery salt, (which is salt and celery seed) red and black pepper and paprika. I could make my own but I am hooked on this stuff. Here is the website if you want to research it in detail.  And besides that I love to go to the website just to play with the can of Old Bay that dances on the rtoip…So Fun!

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Biscotti with Cranberries

I love Biscotti and I made it once when I was at my Mother-in-loves house. It was a fun cookie night and we were so busy laughing most of the cookies did not turn out. But the biscotti did. I took the recipe home and three years later here I am finally getting some made. I melt chocolate and drizzle them then put some holiday sprinkles. Extra sugar no one complains!

SONY DSC

Ingredients

2 1/2 cups of all-purpose flour
1 teaspoon baking powder
1 1/4 cup of granulated sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract\1 cup dried cranberries
the zest of one lemon

Preheat your oven to 350 degrees

In a large bowl sift flour, baking powder, sugar, salt. In a separate bowl whip up the the eggs, yolks, sugar and vanilla. Slowly add the wet ingredients to the dry ingredient. Mix until they are forming a sticky dough. Stir in the cranberries and the lemon zest.

Turn the dough out onto a floured board. Sprinkle a little extra and knead the dough slightly. Shape the dough into two 9 x 3 1/2″ logs. Transfer them to a baking sheet lined with parchment paper. They should look like fat paddles. Bake them until they are golden brown. Anywhere from 25 to 35 minutes depending on your oven. Take out the cookie sheet and let the dough cool until it is just right to handle about 10 minutes or so. Reduce your oven down to 275 degrees. On a cutting board cut your logs into 1/2 inch thick slices. My mother in love is Italian and said they were to thick so many in tradition cut them a bit thinner.  Return the pieces to the cookie sheet cut side down. Bake them until they are lightly toasted about 15 minutes then I turn mine once while baking. Let the cookies get toasted on both sides. They will be dry but that is the texture you want for your biscotti.

 

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Rosemary Shortbread Cookies

These little shortbread wonder’s were a great choice for the Holiday’s. I thought about what to make and seems there is so much chocolate during the holidays I would make plain stuff but with a twist.

Ingredients

2 1/2 cups of flour
2 tbsp chopped fresh or dry rosemary
3/4 tsp salt
1 cup unsalted butter, room temperature
2/3 cup powder sugar

In a bowl sift together flour, rosemary, and salt.

In a bowl beat butter and sugar on medium until well blended.

Reduce speed and add flour mixture slowly. Blend until the mixture is crumbly.

Gather the dough and make into two balls wrap in plastic wrap and put it into the refrigerator for 30 minutes.

Heat your oven to 350 degree’s. Remove one dough ball a a time and roll it out to 1/4 inch or so thick on parchment paper. Using your cookie cutter cut out the shapes place on the cookie sheet and return to the refrigerator for 15 minutes. Then bake for 10 to 12 minutes. Do not let your cookies brown – on the bottom a bit is ok. Transfer to a cookie rack to cool and get the second ball a going.

Thing I did wrong but they turned out ok

1. Did not re-chill after I cut them out prior to baking
2. Used dried Rosemary
3. Beat the crap out of it because the dough was so stiff when i took it out

 

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Mama’s Standard Stuffing

Well this Thanksgiving my Mama now lives with us. How convenient because everyone loves her stuffing. She makes just your standard stuffing but her love makes it everyone favorite. I watching with eager anticipation to see the secret ingredients and alas basic, so it must be the love,. When I was little all I did was grab a handful as I passed the bowl prior to her cooking it.

Ingredients

One chopped onion white or red
3 to 4 celery stick chopped
Homemade croutons or enough dried bread squares to fill a large brownie pan ok or a bag of store bought if you must
Enough chicken stock to coat everything about 2 cups
1/2 cup of butter melted that is one stick
1 finely chopped garlic clove

Season to taste with salt and pepper you can personalize your stuffing with so many different herbs like rosemary, sage, basil, thyme it endless

Mama puts all the bread cubes into a large bowl adds the onion, celery and garlic. She then takes the butter and chicken broth that have been mixed together on the stove in a pot and slowly pours it over the mix. She does this a small amount at a time she wants the bread coated but not soaked to become mushy. You will be surprised how fast that bread soaks up the juices.

Let it!

Seasons with your herbs of choice .We use salt and pepper and a little rosemary and dill.

I do not know how do you decide. Well Rosemary and Dill is what Mama likes and has always used no rhyme or reason. NEVER questions your Mama!

Now put it into a baking container we use a large brownie pan. Cook the stuffing at 350 for 45 minute to one hour. You can make it the day before and cook it for 30 minutes then put it into the oven for 30 minutes prior to your dinner.  You can uncover it 10 minutes before to crisp the top if desired.

I

I made a stuffing with Mexican chorizo sausage and adobe chili spicy but it was gone before I could get some on my plate. Luck I ate some before I served it.

 

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Croutons

Croutons are the easiest and most often used condiment in our kitchen. We use it in salads. stuffing and believe it to top off soups. Yup to make the stuffing for the holiday and everyday. Here you really need to remember there is no such thing as left over bread. Not in this home!

Take any bread and cube it. Let it sit over night this will let it get a bit stale. This is good. Now grab you ingredients

Once the bread is dried this may take a couple of days. They can be put in the oven over night without the oven on. Keep them on a large cookie sheet to dry not stacked in a bowl. The bowl below is full with dried cubes.

Once they have dried put them into a large bowl and coat with olive oil and seasoning. You can keep them plain if you want. I drizzle with olive oil and coat with salt, pepper and nothing more because I never know what I am going to use them for. I may be wanting to add herb when I know that it is for a particular dish.

Once they are seasoned to your taste put them into an oven set at 350 and cook for about 10 minutes then turn them over and continue until they are golden brown. Take them out of the oven and let them cool. I keep them in a large mason jar but a zip lock bag keeps them good for about a week.  They never last longer in our home. Hubby eats them as a snack.

 

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Mustard Crusted Whole Chicken

Mustard Crusted Whole Chicken

1  whole chicken
1 egg
1/4 cup honey
¼ cup prepared mustard
1 cup panko bread crumbs
1 tbs chopped parsley
1 apple

Clean your chicken save the gut’s for your chicken stock
Stuff an apple in its ass. I love putting a fruit in the cavity of chickens it really bring a slight yet delicious flavor to any chicken recipe.

I do all the work in the stock pot where the chicken will cook. Put your chicken into the pot you plan on cooking it in yes I use my large iron pot.

Now in a small bowl whisk the egg then add the mustard, honey, parsley  and salt and pepper to taste mix this up well. It should be a moist paste. Now you can coat you chicken with the crusty paste.

Complete cover the top of the chicken and as much of the sides as you can. Set your oven to 375 degree’s cook your chicken until the internal temperature is 175. Take your chicken out and let it cool for approximately 20 minutes.

Once cooled carefully take the chicken out of the pot and cut and serve.

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Broccoli Frittata for dinner

Frittata is an Italian dish did you know that? Making a frittata is so simple and can be as plain or creative as you like. I always like to find out what a food is prior to cooking it I did not get all brainyack on it just general information. Original recipes cook the eggs prior to baking and then add the ingredient’s and finish it off in the oven. I mix all the ingredients together and bake it in the oven till done. Well here is the recipe.

Ingredients

4 cups chopped steamed broccoli
3 scallion onion chopped
1 finely chopped garlic clove
1 cup shredded cheddar cheese
1/4 cup water
1/4 cup milk
8 eggs
salt and pepper to taste

Steam your broccoli. Steam it to the texture you like I am a crunch head so I like mine a bit firm and knowing it will cook more in the oven it is steamed just so slightly. I then pan fry the broccoli and onion to just brown. Once cooked set aside you want it to cool slightly never add hot ingredients to raw eggs it will cook them. Pop it in the refrigerator while you mix the other ingredients.

Alright while that cools let’s get our wet ingredient’s together. In a large mixing bowl add your eggs, milk, water and seasoning. Whisk them together until well mixed. Now add you broccoli and onion and cheese. Once this is all mixed up pour it into your pan. Spray or grease your pan. You can use a round cake pan, oven safe skillet or what I like to use an iron skillet.

Cook this in a 375 degree oven for 30 minutes. Increase the temperature to 400 for the next 15 minutes to brown the top and when a fork comes out clean it is done. Remove from the oven and let it cool down for about 20 minutes and serve.

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Grama’s Cranberry Sauce

This cranberry sauce has been made by my Mama for years. Ok truth be told I do not like cranberry sauce. Unless it is a chutney or jam. There now you know. But everyone besides me loves it. The grand ole’ Turkey Fry is always at our house. I like it a bit on the tangy side as they do in Europe here in the good ole USofA we sweeten everything. Making this please suit yourself and your guest’s taste.

This is a very simple recipe as they all are for cranberry sauce.

Ingredients

4 cups of fresh cranberries or 1 bag of cranberries
1/2 cup sugar
one orange
zest from the one orange
1/4 to 1/2 teaspoon of freshly ground nutmeg

Cooking cranberry sauce is probably the easiest thing to do during the holiday’s. You simply drop all the ingredients into a sauce pot and let it simmer till the little red cranberries pop open and all the flavors get together and thickens. Cranberry sauce has so many delightful uses during the holidays. From the usual Turkey garnish to cookies cakes and biscuits it is one of those great seasonal fruit’s. There is an endless list of things you can add to your cranberry sauce to personalize it. People add wine, almonds, ginger, cinnamon, maple syrup. Have fun

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Dad’s Banana Bread

Baking Banana Bread was something my Daddy did very well. I have finally gotten him to give me the recipe and I made little loaf’s for the Holiday gift giving. I have this notion that our parents make things and we think they are the best in the world. Truth be told it is just the love and time they put into it that makes us love it so much. I looked at other recipes for banana bread and the results were rally almost identical. Love family and baking and cooking.

When ever a banana starts to get over ripe I bag it and put it in the freezer for baking

Banana Bread Ingredients

  • 1 3/4 cups of flour
    2/3 cup of sugar
    2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup mashed banana – - good and ripe
    1/3 cup of shortening
    2 tbs whole milk
    2 large eggs
    1/4 cup chopped walnuts

Daddy’s Banana Bread

In a large bowl sift all your dry ingredients and set aside.

With an electric mixer beat the banana, shortening, and milk

Add the eggs (one at a time)  mix completely prior to adding the second egg

Add the flour mixture slowly mixing while adding

Add your walnuts

Grease and flour you baking pans. Pour your batter into your baking pan or pans.

Bake your banana breads accordingly. This mean the oven is at 350 degrees. If it is a regular loaf pan cook for approximately 45 to 60 minutes. I baked mine for 45 but kept an eye on it because they are in smaller pans. Look when it starts to get a beautiful brown top put a toothpick through the top and if it comes out clean you are good to take them out. Let them cool on a wire rack.

 

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