RANCH BEANS

2 (16 ounce) cans pork and beans

1 (16 ounce) can butter beans

1 (16 ounce) can kidney beans, drained

1/2 lb.  bacon 

1 lb.   ground beef

1 onion , diced

2 tablespoons molasses 

3 teaspoons dry mustard 

1/2 cup  brown sugar

1 tablespoon sugar 

1 cup ketchup 

Brown bacon and dice; brown ground beef and onion. Mix beans in crock pot.Add remaining ingredients (meat, molasses, mustard, sugars and ketchup). Cook 5 to 6 hours in crock pot on medium-high. Can be baked in oven at 350 for 1 hour.

 

TWICE BAKED POTATOES

     Basic Twice Baked Potatoes need no embellishment.  Some people are under the impression that adding all sorts of extraneous nonsense makes anything "gourmet":  Wrong assumpton.  More times than not adding things assuming they will enhance something perfect in its simplicity is an exercise in indulging ego rather than in thoughtful cooking.  This is from the Victorian Sampler. By the way, in the South when people mention "chives" they often mean green onions, theyre fine here.

6 medium baking potatoes
1 tsp. salt
1/8 tsp. pepper
1/4 cup butter
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 to 2 Tbsp. chopped chives
2 to 4 Tbsp. cooked crumbled bacon

Spray or rub oil all over the potatoes, then salt and pepper them.  Bake the potatoes 45 to 60 minutes at 400 degrees or until tender. (pinch them through a kitchen towel to test doneness).  Cut in halves, lengthwise is traditional but equatorially is a nice change and it takes up less room on the plate.  Scoop potatoes out of hsells into bowl and mash.  Add ingredients and beat until light and fluffy.  Spoon back into shells.  Sprinkle with cheese and bake, uncovered, 20 to 25 minutes until hot.  Serves 6.

BAKED FUDGE

     Another dish from the Victorian Sampler.  This recipe alone made a million dollars.  After tasting this dessert customers just fell all over themselves buying cookbooks, not only for themselves but for every imaginable person they loved.  Baked Fudge evidently does for people what catnip does for cats.  Looks simple doesn't it?  It is. People appreciate paying for a littele happiness and knowledge when it can be bought or cooked.

4 eggs
2 c. sugar
1 c. butter, melted
1/2 c. flour
1/2 c cocoa
1 c. chopped nuts, walnuts or pecans
2 tsp. vanilla

Cream eggs and sugar.  Add melted butter.  Sift flour and cocoa together after combining and add to mixture.  Add nuts and vanilla.  Pour into 9 x 12-inch greased pan.  Set in a pan of hot water and bake at 325 degrees for 45 minutes to 1 hour or until crusty on top and soft inside.  Serve warm with scoop of ice cream and garnish with a maraschino cherry. 
Serves 8 to 12

Note:  Of course it doesn't stay hot forever.  We microwaved each serving for precisely 20 seconds before serving.  It must be served hot and the maraschino is indispensable.

BASIC QUICHE With Variations

    

     One further note on quiche.  After you fill the quiche use your hands and fingers to sink the bits of filling that might protrude above the liquid filling down so that they are covered.  Picky, yes, but just sayin'.

Quiche Lorraine:
This is the basic quiche recipe.  From the late and lamented Victorian Sampler Tea Room in Eureka Springs, AR. 

1 (9-inch) pastry shell, baked to light brown
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped
3 Tbsp. green pepper, diced
1 c. mushrooms, sliced
2 or 3 Tbsp. butter, melted
1 1/2 c. Swiss cheese, grated
1 c. mild Cheddar cheese, grated
3 eggs, slightly beaten
1 1/2 c. sour cream
Dash of salt
Dash of garlic powder
Dash of white pepper
Dash of Tabasco Sauce

Saute onion, green pepper and mushrooms in melted butter. Recently I've discovered this can be accompoished in the microwave oven-slice butter over onions and green pepper and zap 3 or 4 minutes on HIGH zap sliced mushrooms for 2 or 3 minutes on HIGH and drain off liquid.  Combine eggs, sour cream and seasonings and thoroughly mix with wire whip or at low speed with electric mixer.  Stir in vegetables, cheeses and bacon and pour into pastry shell.  Bake at 350 degrees for 35 to 40 minutes until set and lightly browned on top.  Serves 5 or 6.

Quiche Variations: 
From our basic Quiche Lorraine most of the quiche of the day entrees for the Tea Room are made.  Eliminate bacon, onion, green pepper and mushrooms and substitute as follows.  (As you can see Jim's formula can be adapted for virtually anything.  Use 2 cups filling and seasoning of choice.  Smoked salmon, scallops (cooked), crab or faux crab, sausage, just follow your instincts. and don't add too much additional liquid.)

Vegetable Quiche: 
(A Tea Room favorite)
Equal quantities for a total of approximately 2 cups per quiche - onion, cauliflower, broccoli, zucchini, carrots, chopped or sliced and sauteed or zapped in the microwave oven with butter until crisp-tender.  Season as desired.

Broccoli-Mushroom Quiche:
1 c. mushrooms, sauteed or zapped in microwave and drained of excess liquid
1 c. broccoli, sauteed or zapped in microwave oven with butter
Seasoning (as desired)

Ham "Quiche:
1 cup cooked ham, shaved and chopped and tossed with 1 1/2 Tbsp. flour
1/2 c. onion and 1/2 c. green pepper, chopped and sauteed in butter
Seasoning (as desired)

Quiche Florentine:
1 c. cooked spinach, chopped and well-drained
1 c. (before sauteeing) mushrooms, sliced
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped

Shrimp-Artichoke Quiche:
1 or 1 1/2 c. shrimp, cooked, peeled and deveined
1/2 small onion, chopped
1 c. artichoke hearts, drained and chopped (we use a 15 oz. can for two quiche)O

In the Tea room we complement with our soup and muffin of the day plus fruit garnish.

PRINCESS KATERINA ALEXANROVNA SHCHERBATSKAYA’S STRAWBERRY JAM

     

     Beware!  If you make these with wild strawberries you may never willingly eat cultivated berries again.  This is the basic antique recipe.  The princess was given life and her preserves made legendary by Leo Tolstoy in Anna Karenina. 

Makes about 4 cups
5 cups strawberries
2 cups sugar
a few drops lemon juice (optional)

Rinse, dry and hull the strawberries. Slice them in half and then into thin slices.

Toss the slices with the sugar in a medium-size non-reactive pot and let them sit for 15 minutes while their juices are released and the sugar dissolves.

Cook the berries over high heat for 1 minute, skimming off any white foam as it rises. Immediately pour the hot jam into a flat-bottomed dish (or dishes) with a surface area large enough that the jam will spread to a thickness of no more than 1/2-inch in any one spot. I use glass pyrex baking dishes.  Let the jam steam and cool uncovered. If the jam is thinner than you like at this point, let it sit out in a sunny spot to thicken. This can take a few days. Usually three or four.  Instinct!  The flavor is slowly concentrating.  Make sure the spot you choose is inaccessible to ants. If you want to put the jam outside, cover it with plastic wrap with a few pin-holes punched in it to allow continued evaporation.

When the jam has reached the desired texture, taste it and adjust the sweetness with lemon juice, if necessary.

Transfer the jam to clean glass jars, seal tightly, and keep refrigerated for up to a month.  If you make more than you can eat in a month freeze your work for up to 6 months.

FRIED GREEN TOMATO WEDGES

     This is a French version of the old American classic.  It is notable and the only way I would eat a deep fried version.


2 cups cornmeal
2 tsp. coarse salt (seasoning)
1 tsp. pepper
1/2  tsp. cayenne pepper
2 cups buttermilk
2 eggs
juice and grated zest of 3 limes
oil for frying
3 medium green tomatoes (wedged) eighths is fine, if they’re very small cut into quarters, 

Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
Whisk together the buttermilk, eggs, lime juice and zest & set aside. This will curdle slightly.

Combine the liquid and dry mixtures well.
Pour oil in frying pan to a depth of 1/2" & heat.
Working in batches, dip tomatoes in the batter.

 Fry tomatoes until golden brown, turn; about 1 minute on each side. 
Serve without a sauce or if you must have one aioli is fine.  I've used mayonnaise seasoned with Sriracha sauce in a pinch-quite acceptable.

TRADITIONAL FRIED GREEN TOMATOES

     I include a recipe for battered wedges but this is really the way slices should be done-takes practice.  Persevere.
Fried Green Tomatoes should be soft, not those hard inedible breaded and deep fried hockey pucks restaurants serve.
4 large green tomatoes
1 cup cornmeal seasoned with salt and pepper
Mix the meal with salt and pepper. Slice tomatoes about 3/8-inch thick. Dip each slice into seasoned cornmeal mixture. Place seasoned vegetable into a heavy skillet containing hot (about medium-medium high) melted bacon fat or other oil of choice. Fry slowly ‘till brown turning once. Yield: 6 servings

CROUTONS

If desired trim the crusts from stale bread. Spread each slice with butter, thinly (or melt the butter and use a brush put the bare minimum of oil or butter on the bread as it will spread throughout the bread as it cooks).

Cut into ½ inch cubes and put on a cookie sheet in a single layer. Bake at 300 until delicately brown. Granulated garlic or an herb blend may be tossed with the croutons after they are done. Toss in some Parmesan on whim.

Many soups beg for a topping of croutons in each bowl.

PEPPER STEAK

    

      I was over 30 before it dawned on me that not everybody ate this.  This is the version I grew up with.  Home in a bowl.  I categorize it as beef but it could be a soup or stew. 


1 lb. Sirloin cut into chunks or strips
2 Tbsp. vegetable oil
1/4 c. chopped onion-I like onions so I just use one whole onion
1 clove garlic
1 tsp. Salt
pepper
1 cup beef broth or water
3 cups of fresh tomatoes cut in eighths, or the equivalent in canned tomatoes  (include the juice)
1 large green pepper, sliced
2 Tbsp cornstarch
½ cup cold water
2 Tbsp soy sauce

Brown meat in oil slowly; add garlic and onion, salt, pepper beef broth or water; cover, simmer 25 minutes; add tomatoes, peppers and cook 10 minutes; combine cornstarch, water and soy sauce and add to meat. Cook five minutes more. Serve over rice or noodles.

THE SAZARAC

1 lump sugar, or about a teaspoon, more to taste
1 dash Angostura bitters
2 dashes Peychaud bitgters
1 1/4 ounces rye whiskey (90 proof)
3 dashes absinthe or, in a pinch Pernod or Ouzo
Twist of lemon peel

To mix a Sazarac requires 2 old Fashioned glasses. One is filled with ice and allowed to chill. In the other put sugar with just enough water to moisten, then crush with a bar spoon or muddler. Add angostura and Peychaud bitters, rye and ice cubes and stir to mix and chill.

Empty the ice from the first glass. Dash in the absinthe, twirl the glass between your palms to thoroughly coat inside of glass, and discard excess. Or drink it to prevent waste which seems responsible.  Strain the whiskey-bitters mixture into Absinthe-coated glass, twist lemon peel over drink and put the twist in the drink. Serve without ice.

SHERRIED STRAWBERRIES

This is a Southern version of the traditional Sabayon or Zabaglione. Good with most berries and soft stone fruit. 

4 egg yolks
1 c. sugar
2 to 4 Tbsp. Sherry
2 boxes fresh strawberries, sliced in half
1/2 c. whipping cream, whipped

Combine yolks and sugar in double boiler, stirring constantly for about 15 minutes. Remove from heat and add sherry, chill. When cold, add 1 c. whipped cream. Chill. To serve portion strawberries and pour the sauce on top of the individual servings or just mix the sauce with all the strawberries.

Vary the wine or liqueur to your taste;  Amaretto, Grand Marnier, etc.  De gustibus non est disputandum....Let's not quibble about tastes preferences.

ROASTED CHICKEN with PAN SAUCE

The Bird

Pan Sauce aka gravy

    
Never doubt it. This will make you a legend. Use a 10-inch cast iron skillet or one of those heavy10 to 12-inch aluminum saute pan/skillets they use in restaurants.


One 3- to 4-pound chicken
1 lemon and/or 1 medium onion, quartered
Kosher salt
About 1 hour before cooking the chicken, remove it from the refrigerator, and rinse it. If you intend to make a pan sauce, cut off the wing tips and add them, along with the neck if you have it, to the pan in which you will roast the bird.

Truss the chicken or stuff it with the lemon or onion, or both. (for minimal "trussing" just tie the tips of the legs together, you want to keep a lot of air from getting inside). Salt it and set it on a plate.
　
Preheat the oven to 450 degrees or 425 if you’re concerned about smoke. Set the oven on convection if that’s an option. Put the chicken in an oven-proof frying pan and slide it into the oven.
　
After 1 hour, check the color of the juices-poke it with a skewer or similar weapon. If they run red, return the chicken to the oven and check it again in 5 minutes. Remove the chicken from the oven and let rest for 15 minutes before carving it. Carve the chicken and serve.

Rustic Sauce
1/2 yellow onion, thinly sliced
1 carrot, thinly sliced
1/2 cup white wine

Put the pan in which you have just roasted a chicken over high heat and cook any remaining skin for 1 minute or so. The juices will cook down and stick to the bottom of the pan. Pour off all but 1 or 2 tablespoons of the rendered fat if you wish. Add the onion and carrot and stir with a flat-edged spoon to coat the vegetables with the fat. Cook until the onion is translucent, 3 to 4 minutes.

Add the wine and deglaze the pan, scraping up the caramelized bits. Cook all the wine off (the fat will begin to crackle). Continue to cook until the onion and carrot are caramelized, 1 to 2 minutes. Add 1 cup hot water, deglaze (scrape) the pan again, and let the water cook down completely. When the crackling begins, stir the onion and carrot until they become nicely caramelized. Add another 1 cup hot water and cook until reduced by about two-thirds.

PICKLED BEET EGGS

     Sliced,halved, quartered or cut into crowns at the equator these eggs add a burst of color and flavor to salads. Doesn’t take any skill to do the "crowns"  just a little practice. Cut "teeth" like you would on a pumpkin all around the equator (cut all the way to the center of the egg or whatever) and gently separate them. Beautiful. You can do any spherical thing this way.

1 can sliced beets
1 c. cider vinegar
½ c. firmly packed light brown sugar
6 whole cloves
1 stick cinnamon
Eggs- approx. 8 or 9
hard-cooked and shelled eggs to fill quart jar.

 can be eye-catching

tomato!

lemon-shows cut well

..

or Pac Man-very haute

Put beet juice in sauce pan; add vinegar, sugar, cloves and cinnamon. Boil gently ten minutes; strain and pour over eggs. Keep refrigerated.

SCRIPTURE CAKE

　 This is a wonderful tradition.  Mothers used this to teach their children how to find scripture passages as well as how to cook with this recipe-one way of making cooking fun as well as educational.  A goodeal of intergenerational interaction and parent/sibling bonding.  Not a bad idea is it?  "Let's see, Psalms is in the center of the Bible, which side is Judges on?"

4-1/2 cups cake flour; 1 Kings IV, 22
1 cup butter; Judges V, 25
2 cups sugar; Jeremiah VI, 20
2 cups raisins; 1 Samuel XXX, 12
2 cups figs; Nahum III, 12
2 cups almonds; Numbers XVII, 8
1/2 cup sour milk; Judges IV, 19
3 tablespoonfuls honey; 1 Samuel XIV, 25Pinch of salt; Leviticus II, 13
6 eggs; Jeremiah XVII, 11
2 teaspoonfuls soda; Amos IV, 5
Season with spices to taste; II Chronicles IX, 9
  (Note, I use about a teaspoon of cinnamon, 1/2 a teaspoon of nutmeg and a quarter teaspoon each of ginger and cloves.  By the way, you might notice that in most recipes that call for both cinnamon and ginger you use twice as much cinnamon as ginger.)
Follow Solomon's prescription for making a good boy (Proverbs III, 12) (beat it well), and you will have a good cake. Bake in slow oven.

Burnt Jeremiah Syrup
An old fashioned dessert sauce recipe to turn your Scripture Cake into a delicious cake/ pudding/dessert.
　1 1/2 c. Jeremiah 6:20 (sugar)
1/4 c. Genesis 18:8 (butter)
1/2 c. Genesis 24:25 (water) Melt Jeremiah 6 in heavy skillet over low heat; continue cooking until syrup is deep amber. Add Genesis 24; cook until syrup is smooth. Remove from heat; add Genesis 18 and stir until melted. Cool. Makes approximately 1 1/4 cups syrup.

SPOON BREAD

Serve instead of potatoes for any dish with a good bit of gravy or sauce.

1 cup cooked grits, room temperature
1 cup cornmeal
1 cup boiling water
1 cup milk
1/3 cup butter, melted then cooled slightly
2 eggs
1 level tsp. baking powder
1 level tsp. sugar

Preheat oven to 375 degrees.

Mix grits and corn meal, then pour in the boiling water. Beat till smooth. Add milk, then beat egg yolks and whites seperately.
Add melted butter to yolks, mixing with other ingredients, then add baking powder, salt and pepper. Fold in stiffly beaten whites of eggs.

Pour the mixture into a buttered deep pan or casserole; .cover with plastic wrap and/or foil tightly. Set the pan containing the spoon bread batter into a larger pan containing hot water and place in the oven. Let cook until set in the middle (about 30 minutes).

CORN PUDDING

BEER CAN CHICKEN

   You may also do this in the oven-just set the chicken, prepared on the can, in a roasting pan to prevent its dripping onto the floor of the oven. Results are memorable, and look hilarious. If you have trouble with your chicken being dry-especially the breasts-this method solves the problem in spades.  Classicly done in the grill/smoker which does add flavor and color.

Makes 8 servings.
1 whole chicken (about 4 pounds)
1 tablespoon olive oil
1/2 cup your favorite spice blend-I use Tony Chachere’s
1 can (12 ounces) beer

1.Preheat gas grill to medium heat (350 degrees). Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of the spice blend Reserving 1 Tbsp to put inside the beer can.. Sprinkle remaining Chicken Seasoning evenly over surface of chicken. Tuck the chicken wings behind the body of the bird., or not, as you prefer.
Remove about 2 ounces beer and poke 2 holes in top of can. Put the reserved Tbsp. spice blend into the can-careful, it will foam. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill.

Position legs to best support chicken (similar to a tripod). Close lid. (No need to need to cover the chicken if it is being cooked in the oven).

Grill or roast chicken55 minutes or until cooked through. Remove chicken from can before serving.

For charcoal grill, use indirect medium heat.

ENGLISH TOFFEE

You must have a candy thermometer for this one, but don’t clip it to the side of the pan please.

2 cups blanched sliced almonds
1¼ cups (firmly packed) light brown sugar
2 tablespoons water
½ cup unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon baking soda
4 3-ounce bars bittersweet or semisweet chocolate, broken into squares or coarsely chopped. Divided the chopped chocolate equally between two bowls and set aside. No need to melt it.

Preheat oven to 350 degrees.
Place almonds on a cookie sheet and bake them, stirring occasionally, so none of them burn but all are evenly toasted, for 10 to 12 minutes or until golden. Cool completely.

In a food processor with the metal blade, pulse almonds until they are very finely chopped but not powdery. You could also chop them by hand. Sprinkle half the nuts over a 7- by 11-inch area of a greased cookie sheet. Place it near the stove. Also have the vanilla and baking soda near the stove.

In a heavy, medium-size saucepan, combine brown sugar, water and butter and bring to a boil, stirring constantly. Stir often to prevent burning until mixture reaches 285 degrees, .No less (too chewy), no more (too hard). Immediately remove saucepan from heat because the temperature will continue to rise to 290 degrees. and add vanilla extract and baking soda. Pour toffee mixture evenly over nuts on the cookie sheet.

Immediately scatter one bowl of the chocolate over the hot toffee. Press pieces lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a metal spatula in an even layer over the surface of the toffee. Cover the chocolate with remaining chopped almonds. Cool completely and break into irregular pieces. Store in an airtight container at room temperature. Keeps about 1 month.
　
　
　

APPLE PIE

APPLE PIE

   The problem with baking thick apple pies is that the apples shrink as they cook, leaving a gap between the crust and the apples, which usually collapses upon cooling. You will have a nice mound of filling for this pie which will not collapse.

For the crust, make the pate brisee from the recipe in the pie section-this is the only recipe for pie crust I use.

Filling
1/2 teaspoon of grated lemon zest
1/2 cup sugar (white granulated)
1/4 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5 lbs of Golden Delicious apples (they are less inclined to fall apart when cooked) peeled and cut into 1/4 inch slices
1 Tbsp. of lemon juice and
2 Tbsp. butter

Toss with apples: the lemon zest, 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes. Put apples in a colander over a bowl to drain excess liquid. Return the juices to the pan and reduce to a syrup. Combine the apples and syrup in a bowl and continue to cool until ready to fill the pie shell.

Preheat oven to 425 degrees with a baking sheet on a rack on the lowest rung of the oven.

While the apples are cooling,remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
Add the apple filling to the dough-lined pie pan. Sprinkle on 1 Tbsp of lemon juice. Dot with butter.
Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Set pie on preheated, foil-lined baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Lower the heat to 375 degrees and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. If the edges of the pie seem to be in danger of burning crimp a long sheet of aluminum foil around the edges of the pan. Cool on a wire rack for 1 1/2 hours. Cut into wedges and serve with vanilla ice cream.  The Caramel Sauce in the Banana Cream Pie post elevates this pie to a legend.

Yield: Serves 6 to 8.

BANANA CREAM PIE, BLACK BOTTOM BANANA CREAM PIE, AND COCONUT CREAM PIE

Three unapologetically decadent pies using one basic custard pie recipe-nothing short of spectacular. Worth the effort. I included the addition of gelatin in the variations but they're probably not necessary once you gain some confidence in making a custard. 

4 cups heavy cream, divided-(2 cups for the custard and two cups for the whipped topping)
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar, divided-(1/2 cup for the custard’s cream component, 1 cup for custard’s milk component and the final 2 teaspoons to sweeten the whipped cream)
1 vanilla bean, split in half lengthwise and seeds scraped , or 1 1/2 tsp. vanilla extract
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
　
For the black bottom banana cream pie variation: 6 ounces melted semi-sweet chocolate.
Directions
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds (or vanilla) in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
　
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
　
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
　
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
　
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
　
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
　
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
　
　
　
　
　
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
One mashed banana
Preheat the oven to 350 degrees F.
　
Combine the graham cracker crumbs sugar. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
　
Yield: 1 (9-inch) crust
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
　
Yield: generous 3/4 cup
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
　
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
　
Yield: generous 3/4 cup
BLACK BOTTOM BANANA CREAM PIE VARIATION:

Make the custard as directed but add 1 package unflavored gelatin in the bourbon, stir till there are no lumps. Then add the gelatin mixture to the custard. approximately 1/3 of the custard in a mixing bowl, add 6 ounces melted chocolate mix well. Pour into the bottom of the prepared pie shell. Refrigerate until the remaining custard is cooled. Layer on top of the chocolate layer your bananas and custard: Top with half the bananas, then a layer of the plain custard, another layer of bananas and the remaining custard, if you have any other bananas remaining press them into the top of the custard and chill it as described for the regular banana cream pie, covered with saran wrap pressed down to keep the bananas from discoloring. Top with whipped cream as described for the basic pie.

COCONUT CREAM PIE VARIATION

Omit bananas and make the basic Banana Cream Pie Crust (you may omit the banana in the crust recipe if you like-I keep it in there) and Custard recipes EXCEPT substitute 1 1/2 cups Asian Coconut Milk less 3 Tbsp. For softening the gelatin) for the plain milk.(shake the can well before opening). Add 1 package of unflavoured gelatin softened in the 3 Tbsp. Of the Asian Coconut Milk you had set aside, and stir into the hot custard, NO LUMPS PLEASE. Cool as directed. Toast 1 1/2 cups packaged coconut. Set about 1/3 cup for topping after you apply the whipped cream topping. Blend in the rest of the coconut into the custard, pour the mixture into the pie shell and cool completely as directed in the original recipe. Just before serving top with the whipped cream and the remaining toasted coconut.

To toast coconut, spread it in an ungreased sheet pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

If the custard separates beat using an electric mixer and it should come back together.

You may use plain pastry for the crust of any of these pies if you like.  The graham cracker crust is less messy, faster and adds another dimension of flavor.　
　

VICKSBURG CHEESE BALL

There are too many recipes for cheese balls but...This one is my default version.  A gallery of mini, elegant and frankly absurd cheeeballs follows the post.

　
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package Roquefort cheese
2 Tablespoons paprika
1 cup chopped mixed nuts
　
1.In a medium bowl, blend the Cheddar cheese, cream cheese and Roquefort cheese with a fork until smooth.
2.On a large sheet of waxed paper, sprinkle paprika. Form cheese mixture into desired shape, and roll in the paprika until covered.
3.Sprinkle mixed nuts on wax paper. Roll cheese mixture in mixed nuts until coated. Cover with plastic wrap and chill until serving.  

Use some Parmesan in any cheeseball.  Substitute Gorgonzola or any blue-veined cheese for Roquefort.

The pine cone...whole nuts for dippers!

Playing Chicken

Junior League

Half Time

On a pedestal

Paprika, chives, poppyseeds nuts, parsley

Pretzel sticks

So you won't soil your gloves

BOURBON STEAK MARINADE

Bourbon and Steak are a fortunate combination.

Your steaks will be tough if you marinate them in this for more than 12 hours-the more often you turn the bag the better.

CHARGRILLED OYSTERS ACME STYLE

Read through the description of the technique to insure best results
You can skip a lot of the technical stuff by just using your oven broiler and and placing the oysters on a cookie sheet. If you can’t get oysters on the half shell where you live, do it by using a heat proof casserole dish and pretend you have shells. Still comes out darn good and not a drop of sauce will be wasted.

Here is a very good video detailing the basic technique:
http://www.youtube.com/watch?v=fEYq2KCnQz0

24 fresh shucked oysters , on the half shell
1 lb. unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 bunches green onions , finely chopped
20 garlic cloves , pureed
1 teaspoon crushed red pepper flakes
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh oregano
2 tablespoons creole seasoning
2 ounces white wine
1 cup grated romano cheese or half Parmesan and half Romano
1 loaf French bread

Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine. Keep stirring and remove from heat as soon as the green onions start to wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.

Heat grill to to 350. Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 Tablespoon of sauce on top of each, (use common sense: if you have small oysters you may not need so much sauce for the first anointing) you don’t want too much of it just running out into the fire) then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.

Top each oyster with an additional Tablespoon of the butter sauce and serve immediately with slices of french bread for dipping. All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.

My notes to insure success: Acme uses a gas chargrill as do most restaurants. That means that most of the cooking heat comes from below. A good home gas grill works well. You can use a charcoal grll but the heat is hard to estimate. You could try the Mississippi test; heat will be right when you can count ONE mississippi, TWO mississippI, THREE mississippi with your hand held over the fire at grill level. Your grilled oysters will need to get so hot through that the cheese melts, and indeed browns;. closing the lid helps. Be sure to add the second Tbsp. of sauce AFTER you take the oysters from the heat and put them on a platter or plates.

Keep your sauce warm, if not hot. The sauce is important, you don’t want to waste a drop. That’s why the bread is in the recipe-have plenty.
Second, primarily electric stove version-you can do this with a grill pan, a small one will be slow so you will need to do ‘em in batches and probably isn’t worth the trouble, but if you use a 2-burner one you’ll be in heaven because you can do them all at once unless they are very large indeed. Here’s how: Preheat your oven to about 425 degrees and put your grill pan in there. It will take almost 30 minutes to have it raging hot-that’s what you want. Turn the oven on BROIL-high. Turn the 2 burners you will use on medium high to pre heat-you’re going to maintain the heat of the oven through the grill. Remove the grill pan from the oven and put it on the hot burners.

Put on the oysters, shell side down. They should start to bubble in a couple of minutes. Put the first portion of sauce and the cheese on at that moment. By that time your broiler should be hot. Look to see if the broiler element is an angry red color-that’s what you’re after. Return the oysters to the oven to get the cheese a bit crusty and you’re ready to plate up, put on the second portion of sauce at the table and serve.

If you have gas instead of electricity do the whole ceremony, putting the oysters on a cookie sheet and use the oven heat to do the first heating and the broiler if you prefer to finish browning them-use the top shelf for the whole operation if you have an under the oven broiler and you should have acceptable results; just wait till it’s hot enough.

You should use tongs to handle the oysters-they will burn your fingers otherwise. When they reach the table you can probably handle them or use a spoon or knife to handle them if you need to move them around or steady them until they cool a bit. The aroma of the burning shells and sauce is magnificent-think grilled lobsters...almost.

ITALIAN GRILLING OIL

The Italians don’t have time to be bothered with nonsense in cooking. If they’re grilling a steak they will add some minced garlic and perhaps some fresh rosemary to some oil and Brush it on a steak. let the steak rest at room temperature for a few minutes at most and then salt and pepper to taste.  Lay the oiled and seasoned steak right on the grill. Brush with the oil while grilling every now and then. The oil reduces sticking on the grill as well.

With fish they will often do something like this:
Combine the peel and juice of one orange and one lemon with a two cups of olive oil and about 4 minced cloves of garlic. Heat over medium until it is just boiling, then reduce the heat to a simmer for about 5 minutes. Cool, strain and your flavored oil will be ready. Keeps indefinitely but reheat it now and again (the garlic, you’ll remember, has been cooked).

When you’re ready to grill your fish (or whatever) just brush enough oil over it to coat it well and let it stand a few minutes. Salt and pepper your victim and grill it in the usual way, brushing from time to time with the flavored oil. Simple, direct, delicious. 

SMOTHERED TURKEY WINGS

No words or pictures can convey how comforting and satisfying this dish is. Call it Smothered, or Etouffeed, they're the same.  Smothered things are brilliant and predictably good.  I do not add the milk but substitute broth.  To each his own.  Serve with rice. the more gravy, the better. 

6 whole turkey wings
1 tablespoon vegetable oil
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon granulated garlic
1 teaspoon poultry seasoning
1/2 teaspoon granulated onion

Sauce
1/2 cup butter
2 celery ribs , chopped
1/2 medium onion , chopped
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
7 tablespoons flour
6 cups turkey or 6 chicken broth
2 cups milk, (or an additional 2 cups broth)

To make wings: heat oven to 350 degrees.  Brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings. Bake until browned, 45-60 minutes.

To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth. Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes. Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.Pour sauce over turkey wings; cover and cook until tender, about 1 hour.

HOMEMADE VINEGAR

Pour wine into a quart jar. Cover it with a clean cloth and tie it in place with a length of string to keep out any possible intruders; but remember you have to let it breathe to turn to vinegar.  Keep it at room temperature away from bright sunlight.  Wait.  Check it every few weeks or so and it will eventually do it's thing. 

You can use any wine but this is especially useful when you find yourself throwing away "old" wine or bits of bottles-it will still be perfectly good for making vinegar.  I have no qualms about mixing red and white if common sense dictates doing so.

Some wines have preservatives. They will still make vinegar but it will take a good while.  The older the vinegar gets the better the flavor.  The acidity will vary.

You may observe something cloudy which may eventually form something that looks like this: 

or this if it is white wine:

This is called "Mother of Vinegar".  In Italian and French country homes it is shared (if you're nice) or passed along from generation to generation. 

COGNAC VANILLA

COGNAC VANILLA
I use two kinds of vanilla.  One is La Vencedora Mexican vanilla which is the most fragrant.  This homemade Vanilla Extract is the one to use when a more complex or mysterious Vanilla flavor is welcome. 

Cut 6 vanilla beans in half lengthwise.
Cut the halves into short lengths, about half an inch or less.
Place the pieces (with the seeds) in a fifth (750 ml.) of Cognac or brandy and close it tightly.
Shake the bottle every once in a while to free the seeds from the pods.
Will keep 3-4 years (you can refill it, but not more than three times).

It will always smell predominately of spirits, but the vanilla becomes gloriously alive when it comes in contact with heat.

BISCUIT TORTONI

BISCUIT TORTONI
Use small dispolsable aluminum muffin cups for serving this to a crowd.  It was named for Tortoni, one of the creators of ice cream in Italy.  It was originally made with crushed macaroons instead of almonds.  It can still be made that way if you prefer, or with Amaretti cookies-decadent indeed.

3/4 cup sugar
1/3 cup water
5 large egg yolks
2 cups whipping cream
3 Tbsp. brandy, Amaretto, or cognac
1/2 cup coarsely chopped lightly toasted almonds

Combine the sugar and water in a small saucepan and boil until the sugar has dissolved and the mixture is clear, about 2 minutes.

Beat the egg yolks with an electric mixer until they turn a shade lighter and fall in ribbons from a spoon, about 2 minutes.  Pour the hot sugar syrup into the egg yolks in a steady stream, beating constantly.  Continue to beat until the mixture is cool.

Whip the cream and fold it into the egg mixture.  Add the brandy and 1/4 cup of the almonds; blend thoroughly.  Spoon the mixture into small desert bowls or cups and sprinkle with the remaining 1/4 cup almonds.  Remove the tortoni from the freezer 15 to 20 minutes before you plan to serve it so it will soften.

Serves 10 to 12

Variation:
Crumble 4 or 5 macaroons or up to 6 Amaretti cookies and add them to the mixture instead of the first 1/4 cup of almonds, however, use the other 1/4 clmonds not macaroons, to garnish the tops.

TASSO, SEASONING BLEND

3 cups seasoning blend, (recipe below), combined with:
½ cup brown sugar
½ cup granulated sugar
1 cup paprika

1 whole pork butt, cut into 1-inch strips

Cut the meat from the bone, slice into 1" thick pieces. Coat each piece with the spices. Refrigerate for two days to cure. Smoke at 200 degrees for 8 hours. Any very small pieces just pat out into a burger shape or put on skewers so they don’t get lost. Smoke at 200 degrees for 8 hours.

Seasoning Blend:

4 parts salt
3 parts cayenne
3 parts ground black pepper
3 parts granulated garlic
1 part ground cumin
1 part paprika

Mix together and store in an airtight container.