Chicken and Slippery Dumplings

This is it, the real thing.  And it is great but if you want it even better....boil the chicken in chicken broth instead of water; twice the flavor.

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)

Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven.

Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).

Remove chicken and keep warm.

When chicken is cool enough to handle remove the skin and discard it.

Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning.

The Dumplings: Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.
Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thick, they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil.

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

Pork Rillettes

This is my recipe from Australia. It is so simple we never used a written recipe.

Note:  You certainly can chop up the vegetables and include them in the rillettes spread.  This is a country French recipe and you can do with it what you please.


5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. Doesn’t matter that much.
3 cloves garlic, mashed, no need to peel
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Here’s how to do it:
Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let is gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.

Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.

Now the real work: Remove all the fat and any other waste from the pieces of meast, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable.  You can make it ultra-smooth by buzzing it up in the processor.

Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

Applesauce Cookies

Oh Boy!


½ stick unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
½ cup chunky-style applesauce
1½ cups old-fashioned rolled oats
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon coarse salt
1 cup golden raisins
¼ teaspoon cinnamonPreheat oven to 350˚F. Line baking sheets with parchment paper, and place parchment paper until a wire cooling rack.
Mix the butter and sugars on low speed in the bowl of a standing mixer until combined.
Add egg and applesauce and beat for about 2 to 3 minutes, until thoroughly blended.
Mix in the dry ingredients — oats, flour, baking soda and powder, and salt — and then stir in the raisins.
Drop 1½-inch balls of dough onto your baking sheets, spacing them about 2 inches apart.
Bake until golden and just set, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to the wire rack. Let cookies cool completely.

Soft Sugar Cookies

Wantonly delicious.

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

Preheat oven to 350 degrees.  Cream together the butter, shortening and sugar. Stir in the eggs and vanilla.

Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Chicken Salad

4 to 6 servings


4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts, chopped, (toasted, if you like)
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped, or two green onions
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper


Toss all ingredients together. 

Celery Seed Honey Dressing

½ cup Sugar
1 teaspoon Salt
1 teaspoon Paprika
4 tablespoons Vinegar
1 teaspoon Celery seed
1 teaspoon Dry mustard
1/3 cup Honey
1 tablespoon Lemon or Lime juice
1 teaspoon Grated onion
1 cup Salad oil

Mix dry ingredients. Add honey, lemon juice, vinegar and onion. Pour oil slowly into mixture, beating constantly. Serve with fruit salad.

Ranch Beans

2 (16 ounce) cans pork and beans
1 (16 ounce) can butter beans
1 (16 ounce) can kidney beans , drained
½ lb bacon
1 lb . ground beef
1 onion , diced
2 tablespoons molasses
3 teaspoons dry mustard
½ 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 or
can be baked in oven, covered, at 350 for 1 hour.

Cafe de Paris Butter

This is a "compound" butter, meaning that it is not just butter, but a compound or mixture of butter with herbs and spices.  They're fairly common and can be quite simple.  This one is not simple, but it is probably the best.  You encounter it abroad, in Australia, but never here in the U.S.  It is worth it. 

I've included the recipe for Maitre d'Hotel Butter in the New Orleans Barbequed Shrimp recipe.  You can just mix a few herbs into softened butter and it's likely to be pretty good.  Melted on steaks, chicken, chops, in pasta, or when a sauce you've made needs a little enrichment.

2 lbs butter

4 1/2 ounces  French Shallots

4 1/2 ounces  onions

3/4 cup white wine

1 3/4 ounces  anchovy fillets (drained)

1 tbsp  minced garlic

1 3/4 cup parsley

1/3 ounce sage

2/3 ounce fresh tarragon

1 teaspoon  marjoram

1 teaspoon thyme

3/4 tbsp English mustard

2 teaspoons curry

2 teaspoons paprika

4 teaspoons salt

3/4 teaspoon white pepper

3 1/3 tbsp lemon juice

2 teaspoons Worcestershire sauce

1. Finely chop onion and schallots.
2. Make them reduce along with white wine.
3. Mix with garlic, anchovies and all herbs.
4. Link all these ingredients with melted butter.
5. Mix quickly to make it foam.
6. Book in air-proof containers – or plastic wraps -  and keep in the fridge

If fresh herbs and spices are not available, you can use of dried ones with taking care of reducing their amount.
The english mustard can be replaced by any type of mustard.
Butter made with fresh herbs sustains a shorter time.

Tips:

If you freeze compound butter, do it in small portions that will allow you to dose more easily and to limit losses since like any other frozen product, it should not be refrozen.

Café de Paris Butter is recommended to accompany grilled meat and fish.
In the end, you can drop some compound butter in a deglazed sauce for example, or spread on croutons… You can use this tasty homemade butter directly on toasts too.

Watermelon Feta Cheese Salad

1 (5-pound) seedless watermelon
1 Vidalia or red onion, see note please
1/4 cup vinegar

Salt and pepper

1/2 cup olive oil

2 tablespoons chopped fresh mint

4 ounces feta cheese, crumbled

6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.  NOTE.  If it's a big onion I don't like onion spaghetti in my salad.  Cut it into quarters and slice paper-thin.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time.

Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Horseradish, Dill Pickle Potato Salad

For Aspiring Good Cooks. Never cool your boiled potatoes in cold water, either running or still. Spread them out on a sheet pan while hot and allow them to cool naturally before peeling. If they are warm, so much the better. Warm potatoes will soak up the flavor, of added ingredients-hot ones repel it. 

I do not peel mine, some people do.  If you do, wait until they are at room temperature. By the way, it's a lot more trouble to peel potatoes before you boil them.  They have a tendency to be watery if you peel them beforehand.  You can also use differently colored potatoes for added visual interest.

3 pounds small (2-inch) potatoes
1/4 cup red onion, chopped
1 tablespoon vinegar
1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
2 tablespoons fresh dill, finely chopped
1/4 cup chopped fresh chives (frustratingly, couldn’t find these)
1 tablespoon Dijon or Creole mustard
3 tablespoons prepared horseradish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped dill pickles chopped

Boil the potatoes until fork tender, cool them to room temperature and quarter them. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste — you might add another tablespoon of vinegar if you feel it needs more of a top note.

Shrimp Mousse

2 cups plain yogurt, room temperature
1 pound cream cheese, room temperature
1 cup mayonnaise, room temperature
6 cups boiled, chopped shrimp
2 Tablespoons Knox Unflavored Gelatin
juice of 2 lemons mixed with 1/4 cup cold water
½ cup finely minced green onion
½ cup finely minced celery
½ cup finely minced red bell pepper
1/4 cup minced pimientos
½ cup salsa picante (fresh or boughten)
½ tsp. Crystal Hot Sauce
1 Tbsp. Lea and Perrins

Mix together the yogurt, cream cheese, and mayonnaise. Fold in the shrimp. Dissolve the gelatin in the lemon juice and cold water, and heat in the top of a double for 5 minutes, stirring.

Fold the gelatin mixture into the cheese/shrimp mixture. Gently add the minced vegetables and seasonings, blending well. Adjust the seasonings. Pour into a 2-quart mold and refrigerate overnight before serving.

Salmon Rillettes

Truly inspiring. Just make sure the rest of the meal is as good as the appetizer.

8 ounce  piece of salmon, preferably wild, bones removed
salt
5 tablespoons  butter
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
2 tablespoons chopped chives
4 ounces smoked salmon, cut into thin strips, then cut into ½-inch  pieces
¼ teaspoon chili powder

Season the salmon on both sides lightly with a bit of salt. Put on a plate with a Tablespoon of water, cover with plastic wrap and microwave about 4 minutes, until it flakes easily.

In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth; otherwise there’ll be big chunks of butter in the finished rillettes.

Stir in the lemon juice, then the chopped chives and smoked salmon.

Remove the skin from the salmon (if it has any) and flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the chili powder.

Season with salt, if necessary.

Scrape into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.

Storage: The rillettes can be made up to two days before and refrigerated. They can also be frozen, well-wrapped, for up to two months.

Chicken Liver Pate

1 medium onion, chopped
1 clove garlic, chopped
2 eggs
1 lb. chicken livers
¼ c. flour
½ tsp. ginger
½ tsp. allspice
1 tsp. salt
1 tsp. white pepper
2 c. butter
½ c. heavy cream-Plus 2 T. Brandy if you like

Combine onion, garlic and eggs in a blender at high speed for 1 minute. Add livers and blend 2 minutes. Add flour and remaining ingredients and blend until smooth. Pour into well-greased 1 quart baking dish and cover with plastic wrap, then with foil. Set in pan of hot water and bake for three hours at 325 degrees. Remove foil and plastic and allow to cool. Recover with plastic wrap and chill at least 4 hours or overnight. Serve on squares of pumpernickel.

Fiesta Dip

1 can black eyed peas
1 red pepper diced 1 green pepper diced
1 red onion diced

Rinse and drain peas corn

Add: 2 tbs Tiger Sauce (in the sauce section of the market)3/4 cup white sugar (I used a little less)
1/2 cup apple cider vinegar
1/4 veg oil (I used about 3 Tbs instead of 4 Tbs)

Mix and let stand overnight.

Drain liquid before serving with tostito scoops This also works great as a salad topper/dressing.
1 can shoe peg corn, can be any corn, or use 2 c. frozen corn

Barbequed Meatballs

1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

French Onion Salisbury Steak

Gussied up but really good. Cheese toasts?  That's toast with cheese melted on it.
4 Serves


1 1/4 lbs ground chuck
1/4 cup minced fresh parsley
2 tablespoons scallions, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
½ teaspoon dried thyme leaves
2 tablespoons all-purpose flour
4 cheese toasts
4 teaspoons minced fresh parsley ( garnish)
4 teaspoons Parmesan cheese, shredded

Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.

Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour. Heat 1 tablespoon oil in a saut

Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown.

Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.

Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over.
Garnish with parsley and Parmesan.é pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Baked Beef Brisket

Lots of flavor, cooked long and low, what's not to love? 
14 servings

While the typical southern grill master will look for a large, heavy, untrimmed beef brisket, it is more practical in this recipe to look for a three to five-pound beef brisket that has been moderately trimmed of excess fat.

 

A beef brisket that is too large or fatty will present problems in the oven; the least of which is its ability to fit in a roasting pan.

Note: Be sure the brisket you select is fresh. A corned-beef brisket will not yield good results.

Oven Baked Brisket in 3 Easy Steps

1. Peel and slice 1 whole onion.
2. Make the dry rub and the sauce.
3. Apply the seasonings to the brisket and bake.

Dry Rub Recipe for Barbequed Smoked Brisket

Ingredients:

• 2 tablespoons salt
• 2 tablespoons coarse black pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder

Instructions:

1. In a small bowl combine all dry rub ingredients.
2. Stir well to combine and set aside.

Sauce Recipe for Oven Smoked Beef Brisket

Ingredients:

• 4 tablespoons strongly brewed black coffee
• 4 tablespoons apple cider vinegar
• 4 tablespoons low sodium soy sauce
• 4 tablespoons liquid smoke
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A-1 Steak Sauce

Instructions:

1. Combine all sauce ingredients in a pint or quart-sized jar with a tight fitting lid.
2. Cap the jar and give it a few vigorous shakes; set aside.

Oven Baked Beef Brisket Recipe

Pre-heat oven to 250°F.

1. Place the sliced onion in the bottom of a roaster pan large enough to accommodate the brisket.
2. Arrange the onions so that they are mostly in the center of the pan; so that the brisket will rest on them as it bakes.
3. With the dry rub, liberally season the brisket by rubbing the seasoning on every surface of the meat. Sometimes briskets have splits and folds. Make sure that every surface is well seasoned. It is expected that the entire dry rub recipe will be used on a four-pound brisket.
4. Place the seasoned brisket on the bed of sliced onions, fat side up.
5. Pour the entire smoking sauce recipe over and around the brisket.
6. Tightly seal the roasting pan with a sheet of aluminum foil or a snug-fitting lid.
7. Place in the center of pre-heated oven and bake for 4½ hours.
8. Remove from oven and allow brisket to rest for 20 to 30 minutes before slicing to enjoy.

Brisket is best when thinly sliced against the grain. It is delicious served with traditional barbeque fare such as potato salad, baked beans, and corn-on-the-cob.
If you are in the mood for something lighter, though, try it with a side of mustard greens, garlic bread and Waldorf Salad.

Stuffed Peppers

Stuffed Bell Peppers,  New Orleans Style!  None betterJust like at Two Sisters Kitchen on N. Derbigny Street　

1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon file powder salt and ground black pepper to taste
1 1/2 pounds ground beef
3/4 pound cooked ham, finely chopped
1 pound baby shrimp
1 (16 ounce) package unseasoned dry bread stuffing mix
6 large green bell peppers, halved and seeded
1 cup plain bread crumbs

Preheat oven to 325 degrees F

Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.

Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.


Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Japanese Hamburger Steak

 

Panko is Japanese bread crumbs-substitute any bread crumbs.  Yes, this is real Japanese cuisine and it's good in the same way that Tom Joad's mom's hamburger steak was good.

1 lb ground beef
½ onion
1 egg
1/4 cup milk
1 cup panko
pepper (to season)
vegetable oil, for frying
3 tablespoons ketchup
3 tablespoons Worcestershire sauce
1 Chop onion finely. Heat vegetable oil in a frying pan and saute onion well and set aside. 2 Put egg and milk in a bowl and mix well. Add breadcrumb in the bowl and mix lightly and set aside. 3 Put beef in another bowl and add cooked onion and breadcrumb mixture in it. 4 Season the beef mixture with salt and pepper. Mix the meat well with hands well. Make four meat balls and toss each ball from one hand to the other hand repeatedly. 5 Make four hamburger patties and indent the center of each one with a finger. Heat oil in a pan and saute hamburgers over medium heat. 6 Turn over and saute the other side. Add 1/4 cup of hot water in the pan and put lid and steam hamburgers for a few minutes. 7 Remove the lid and cook until the water is gone. Transfer hamburgers into individual plates. 8 Add ketchup and Worcestershire sauce in the pan after hamburgers are removed. Mix quickly over low heat to make sauce. Pour the sauce over hamburger.
　
　
　
　
　

Hot Tamale Pie

An updated classic.

¾ lb. ground turkey or beef
1 cup chopped onion
¾ cup diced green bell pepper
¾ cup diced red bell pepper
4 cloves garlic, minced
2 teaspoons ground cumin
1 can (15 ounces) pinto or red beans, rinsed and drained
1 can (8 ounces) stewed tomatoes, undrained
2 canned chipotle peppers in adobo sauce, minced (about 1 tablespoon)
1 to 2 teaspoons adobo sauce from canned peppers (optional)
1 cup (4 ounces)  shredded Cheddar cheese
½ cup chopped fresh cilantro
1 package (8-1/2 ounces) corn bread mix
1/3 cup milk
1 large egg


Preheat oven to 400 degrees F. Spray 8-inch square baking dish with nonstick cooking spray.
Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until browned, stirring occasionally. Drain fat. Sprinkle turkey mixture with cumin.

Add beans, tomatoes with juice, chipotle peppers and adobo sauce, if desired. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.

Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture.
Combine corn bread mix, milk and egg. mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.

Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

Shepherd's Pie

Please use either fresh rosemary chopped fine or ground dried rosemary.  If you don't you'll feel like you're eating pine needles.

4 hearty serves　　

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

Raise the heat under the pan and add half the ground beef. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

Drain off excess fat (rinse it to rid it entirely of fat if you are so minded) and return the meat and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the meat should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

While the mince is cooking, heat the oven to 425 degrees

Scoop the potato flesh out of the skins, and mash with 2 oz. of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.
　
　
　 and bake the whole potatoes in the oven until tender. Turn the heat down to 375 degrees.

2 tbsp bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 onions, chopped
2 carrots, finely diced
2 sticks celery, finely chopped
1 bay leaf
3 sprigs fresh thyme or about a tsp. dried
1 sprig fresh rosemary, chopped or a tsp. dried ground
2 tbsp. parsley, chopped
1 ½ lbs. ground beef
1 tbsp. plain flour
2 tbsp. tomato ketchup
1 tbsp. Worcestershire sauce
1 pinches black pepper
For the topping:
2 lbs. potatoes, cooked in their skins
2 generous ounces butter
Scant 6 oz. milk
1 pinches nutmeg, freshly grated

Pralines

 

(Pronounced PRAW leenz)

1 ½ cups pecan halves
2 Tbsp. butter
1 tsp. pure vanilla extract
1 cup evaporated milk
3 Tbsp. dark corn syrup
1/8 tsp. salt
1 ½ cups packed light brown sugar
1 ½ cups sugar

Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, dark corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water and pinch it. Remove from heat and allow to cool for 10 minutes.

Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.

Quickly drop heaping Tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.  Do not refrigerate as liquid is likely to condense on them and make them floppy.  put them in a single layer on a plate and cover them with paper, then plastic wrap.

Kentucky Colonels

8 ounces butter, softened
2 pounds confectioners' sugar
½ cup bourbon whiskey
2 cups finely chopped pecans or walnuts
14 ounces semisweet chocolate
In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.
　
Melt the chocolate in the top of a double boiler and allow to cool to body temperature.
　
Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy, coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper. Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl, cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)
　

7-Hour Leg of Lamb

10 Serves
6 Onions; quartered
 6 Carrots; quartered
1 Whole Head Garlic; cloves peeled & halved
6 Bay Leaves
1 Bunch Thyme; fresh (or 1 Tbsp. dried thyme)
One 6-7 lb Leg Of Lamb, bone in
Salt & Pepper
2 Bottles White Wine
5 lbs.  Potatoes,peeled & quartered
5 Tomatoes concasse, chopped
Layer onions, carrots, garlic, bay leaves and thyme on bottom of covered roasting pan large enough to hold lamb.

Place lamb, fat side up, on top. Roast uncovered in preheated 425F oven 30 minutes. Remove roaster from oven. Generously sprinkle lamb salt and pepper. Return to oven and roast, uncovered 30 minutes. Remove roaster from oven and place on top of stove. Slowly pour wine over lamb. Cover and bring to boil.

Return roaster, covered, to oven and roast until lamb is very tender, still juicy and falling off the bone, about 4 to 5 hours. Timing will vary according to size of lamb and roasting pan used. Check lamb occasionally, reducing heat if lamb begins to burn or liquid is evaporating too quickly.

Toss potatoes and tomatoes in liquid in roasting pan. Cover and roast about 1 to 1 1/4 hours until potatoes are cooked through. Lamb should be moist, tender and falling off bone.

Apple Cake

French Country Cooking

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons butter, melted and cooled.
Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
Whisk the flour, baking powder, and salt together in a small bowl.

Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
In a medium bowl, beat the eggs with a whisk until foamy.

Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter.

Mix in between additions so you have a smooth, thick batter.
Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.

Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

*Note-you can serve the cake with vanilla ice cream or whipped cream. Do not cover the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake.

Red Velvet Cake

This is Red Velvet Cake. It has no cocoa. The ones with the cocoa are properly-"Red Devil Velvet Cakes".

2 ½ cups self-rising flour (preferably White Lily)
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 ½ tablespoons red food coloring
Cream Cheese Frosting
Vegetable-oil cooking spray

Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.

In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.

Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.

To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Cream Cheese Frosting for Red Velvet CakeMakes 6 cups
8 ounces cream cheese, room temperature
½ cup (1 stick) margarine, room temperature
1 pound confectioner's sugar, sifted
1 cup finely chopped pecans
1 teaspoon pure vanilla extract

Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

Marinara Sauce

1 quart whole tomato, undrained
24 ounces tomato sauce
1 cup chopped onion
1/4 cup sugar
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried Italian spices
1/8-1/4 teaspoon red pepper flake
1 bay leaf

Saut

Serves 6é onions and garlic in oil till soft. Add whole tomatoes, breaking them up with spoon into smaller chunks. Let tomato liquid simmer down for about 15 minutes. Add all other ingredients and simmer on low heat for 30 minutes.

FRENCH APPLE MUFFINS

1 ½ c. flour, sifted
3/4 c. sugar, divided
1 3/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Nutmeg
½ c. shortening
½ c. chopped pared apple
1 egg
½ c. milk
1 tsp. Cinnamon
4 Tbsp. Melted butter
Grease 12-hole muffin pan or line with paper bake cups. Sift together flour, ½ cup of the sugar, baking powder, salt and nutmeg. Cut in shortening until mixture resembles coarse crumbs. In another bowl combine apple, egg and milk; add to dry ingredients blending well. Spoon into prepared muffin tins. Bake at 350 for 20 to 25 minutes until golden brown. Mix the remaining sugar with cinnamon. Dip top of each muffin in melted butter and then in cinnamon-sugar mixture. Serve warm. Makes 1 dozen.

Shrimp Boil

 Social Catalyst as well as brilliant food!
Use the same technique for crawfish or crabs or a mixture.

6 quarts water
3/4 cup of Old Bay, 1 package Zatarain’s Shrimp and Crab Boil or 1 small bottle Zatarain’s liquid crab boil.
4 onions, quartered, 6 whole heads of garlic,
4 lemons, squeezed, drop in the squeezed skins,
1 bunch celery, chopped into 3-inch sticks
4 carrots, peeled and cut into 1-inch lengths
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
8 ears corn - husked, cleaned and broken into quarters
5 pounds large fresh shrimp, unpeeled


1.Bring water and Old Bay Seasoning to boil in a large stockpot.
2.Add potatoes, onions garlic, lemons, celery, carrots and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Some bread, butter, beer and peace, goodwill toward men!

　

Vietnamese Noodle Soup, Pork Meatballs

Words Fail Me.

This is spectacular. It has small steps which are uncomplicated, but when combined you will see that the whole is more than the sum of it’s parts. Probably one of the best meals you will ever learn to cook.
(Makes 8 cups)

SOFTEN IN 6 CUPS BOILING WATER:
¼ lb. rice stick noodles or Ramen noodles
Soften the noodles by pouring boiling water over them and soaking until
pliable, about 15 minutes. Pull apart any clumps with your fingers, drain,
and set aside.FOR THE MEATBALLS—
Combine, taste test, and chill:
½ lb. ground pork, chilled
3 T. scallions, minced (white and
green part)
2 T. chopped fresh cilantro
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. low-sodium soy sauce
1 t. chili garlic sauce
1/4 t. each kosher salt and pepper
For the meatballs, gently mix all ingredients in a small bowl.
To taste test for seasoning, heat a small nonstick skillet over medium heat and
add a small patty of the meatball mixture. Saute on both sides until cooked
through; taste and adjust seasonings if necessary. Chill until ready to use. You can do this ahead of time, even the day prior to assembling the soup.　
FOR THE SOUP—
Bring to a simmer:
6 cups chicken stock,
2 T. soy sauce
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. sugar
1 t. chili garlic sauce
1 t. fish sauce
In large saucepan, simmer chicken stock, soy sauce, ginger, garlic, sugar,
chili garlic sauce, and fish sauce. Add, by teaspoon fulls and simmer:
The meatball mixture
Add the meatball mixture to the simmering
broth in small teaspoonfuls. Simmer just until meatballs are
cooked (they'll float when done). Off the heat add:
Softened rice stick noodles
1 cup napa cabbage,
cut into 1" ribbons
½ cup carrot, peeled, julienned
1 T. fresh lemon juice
½ t. dark sesame oil
Off heat, add noodles, cabbage, carrot,
lemon juice, and sesame oil.
Ladle into bowls, garnish with scallions, and serve.
Just before serving garnish with:
1/4 cup scallions cut on the bias (crossways and at a slant-that's the Asian way)

Pâte Brisée (Pie Crust

Ingredients
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
Truth:  I chill, and when possible freeze all the ingredients when I make pie crust.  If you freeze the butter and lard you can grate them by hand right into the frozen dry ingredients.  Remember this....Pastry LOVES cold.  I do this all by hand and it's common sense.  You don't need a processor.

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces  (Truth,  I use half lard and half butter)
1/4 to ½ cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month

SUPREME LEMON PIE

This pie should be arrested for inciting to riot!  It's a scandal, a pure brutal scandal; if you make it just once you'll have to move to New Orleans to escape being plagued with requests to have it every night.

Makes 6 to 8 servings

CLASSIC CRUST
1 1/3 cups all-purpose flour
½ teaspoon salt
½ cup solid vegetable shortening
3 tablespoons cold water
Preheat the oven to 425 degrees.

Combine the flour and salt in a medium-size mixing bowl. Cut in the shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle with the water, one tablespoon at a time, and toss lightly with a fork until the dough forms a ball.

Press the dough between your hands to form a 5- to 6-inch "pancake." Lightly flour a work surface and your rolling pin. Roll the dough into a circle about 1 inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.
　
FLUFFY FILLING
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (4-serving) box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped

For the fluffy filling, combine the cream cheese and condensed milk in a large mixing bowl. Beat at low speed with an electric mixer until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling 1 inch in from the edge and refrigerate.

CLEAR FILLING
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice
1 ½ cups granulated sugar
1 tablespoon butter

For the clear filling, combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-size mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely, and spread gently over the fluffy filling.

TOPPING
1 cup whipping cream
2 tablespoons confectioners' sugar
¾ teaspoon pure vanilla extract
For the topping, beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the confectioners' sugar and vanilla. Spread over the clear filling. Refrigerate until firm.

Oaxaca Lime Soup

6 to 8 Serves
Words Fail Me.
Best to make the Chicken Broth one day and serve it the next day. It is a bit time consuming but the results are impressive. You will be proud.
To make the intensified broth:1 ½ gallons of canned chicken broth
One three to four pound chicken, or the equivalent in chicken pieces.
1 large onion quartered;do not peel-It makes a rich golden color in the broth. Stick one clove in one of the quarters if you have one.
3 cloves garlic
2 carrots, quartered
2 whole bay leaves
2 celery ribs with tops, quartered
2 couple of sprigs of parsley
Put all the above in a large pot and bring it to a boil. Reduce the heat and simmer for about 45 minutes. Turn off the heat and let the chicken cool in the broth. When cool enough to handle remove the chicken and vegeetables from the broth. Strain the broth and refrigerate it until the next day. Pull the meat from the bones, cover tightly and refrigerate. Toss the skin and bones.
The next day:
Remove the fat that will have risen to the top of the broth. Put the broth on the stove to heat about 2 hours before dinner. Just bring it to a simmer and keep it there.
Prepare your soup garnishes:
For the Bowls:
1 cup fresh spinach, cut in small strips
1 cup mushrooms, thinly sliced
1 cup Avocado, chopped
1 cup green onions, chopped
1 cup of the boiled chicken, diced
1 cup lime juice
One bunch of cilantro, chopped, toss the tough stems
A couple of halved cherrry tomatoes or tomato wedges
the grated zest of all the limes you squeezed to get the juice you’ll need just a pinch to put in each bowl.

Garnishes to pass at the table:
toasted tortilla strips-or just use plain corn chips
Lime wedges for garnish

Instructions for service in individual bowls:
Put about 1 Tablespoon of each ingredient in the bottom of each bowl. Just a pinch of lime zest in each bowl I proper. Pour in the boiling chicken stock. It will be beautiful.
Have bowls of toasted tortillas (or chips) and lime wedges to pass for each guest to help himself at the table.
Yes, you can just throw everything in the broth and use a ladle, but it’s really nice to do in individual bowls. :)
　

Icebox Ginger Muffins

(Six-week Muffins)

1 c. butter
1 c. white sugar
4 eggs
1 c. molasses
2 tsp. Soda
1 c. sour milk*
4 c. flour
2 tsp ginger
½ tsp cinnamon
1/4 tsp allspice
½ c. raisins
½ c. nuts

Cream butter, add sugar gradually while beating. Add eggs, one at a time, beating well after each addition. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 for 10 to 15 minutes in greased muffin pans. Makes 60 tiny muffins or about 24 standard sized muffin pans. If using gem pans watch them. They may be ready to come out at about 8 minutes.

*Add 1 1/3 tablespoons vinegar to 1 cup sweet milk to make 1 cup sour milk

Batter keeps 6 weeks in the refrigerator.

Pumpkin Raisin Muffins

1 egg
½ c. milk
½ c. canned pumpkin
1/4 c. melted butter
½ c. sugar
1 ½ c. flour
2 tsp. baking powder
½ tsp. salt
½ tsp. each of cinnamon and nutmeg
½ c. raisins, cooked in water to cover until plumped, and then drained

Crunchy Nut Topping: (optional)
1/3 c. brown sugar
1/3 c. chopped walnuts
½ tsp. Cinnamon

Combine egg, milk, pumpkin, butter and sugar. Stir until blended. Sift dry ingredients with spices into pumpkin mixture. Stir until moistened. Batter should be lumpy. Fold in raisins. Fill muffin cups two-thirds full. Sprinkle Crunch Topping that has been mixed over top. Bake at 400 for 18 to 20 minutes. Serve hot.
12 muffins

Raisin Bran Muffins

Popovers

Think of these as miniature Yorkshire Puddings, which they really are, except they aren't cooked in hot beef dripping.

Makes 1 dozen

4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 ½ cups milk (skim, low-fat, or full-fat), lukewarm
½ teaspoon salt
1 ½ cups Unbleached All-Purpose Flour
3 tablespoons melted butter

Preheat the oven to 450. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.

Use a standard 12-cup metal muffin tin, one whose cups are close to 2 ½" wide x 1 ½" deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK. OR, if you're using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.
Stir in the melted butter, combining quickly.

Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.

Make absolutely certain your oven is at 450F. Place the pan on a lower shelf of the oven.

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.

If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.

If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

Cream Puffs

Cream puff shells can be made in advance, and frozen in resealable bags. When ready to use, defrost and warm in a 350; oven for three minutes until crisp. Makes about 30, small. I make huge ones and fill them with things like chicken salad or pimento cheese and so forth. Totally surprising, easy to handle and less messy for your guests.


¾ cup butter, cut into small pieces
Pinch of salt
1 1/2 cup plus 1 tablespoon water
1 1/2 cup all-purpose flour
9 egg yolks, plus three whole eggs
6 egg whites
Egg wash-2 egg whites plus 2 Tbsp. water beaten together.


1.Preheat the oven to 375 degrees
2.Remove from heat, add flour mixed with salt, and stir in rapidly. Return the pan to the heat, and cook mixture, stirring constantly, with a wooden spoon until it comes together and pulls away from the sides of the saucepan, about 5 minutes. Remove saucepan from heat, and put into the bowl of a stand mixer-beat until just warm-about 5 minutes.
3.Add eggs and yolks one at a time, beating until they are completely incorporated and the pastry is smooth. Beat in the egg whites. Result will be somewhat thin. Transfer the paste to a pastry bag. Pipe desired size of the pastry into a mound on the prepared baking sheet; continue piping until all the pastry is used, spacing pastry about 1 1/2 inches apart.
Gently brush the each mound with the egg wash. Bake until the puffs are golden all over, about 20 minutes. Reduce the heat to 325  . Line a baking sheet with parchment paper, and set aside. Combine butter, salt, and 1 1/2 cups water in a roomy saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil. ̊ and cook 10 minutes longer. Reduce the heat to 200 degrees and cook for another 15 minutes. Remove from the oven, and let cool completely.

Pastry Cream

Makes about 2 ½ cups.
2 cups whole milk
½ cup sugar
½ vanilla bean, split lengthwise, seeds scraped
Pinch of salt
4 large eggs
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces


1.In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
2.In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
3.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
4.Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

Aioli Nouvelle Orleans

Makes 2 cups

9 cloves garlic
1 1/2 cups mayonnaise
½ tablespoon lemon juice
½ teaspoon Dijon mustard
3 dashes Louisiana hot sauce (Crystal or Tabasco)
½ teaspoon Worcestershire sauce
1/4 teaspoon sugar

1 pinch cayenne pepper
Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.

Cumberland Sauce

This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats. Ok with smoked meats-chicken as well.
With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).
Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps. If you do blend it in your blender. Serve cold.

Heavy Tomato-Based Barbecue Sauce

If you find this to be too thin for your taste just simmer it a bit longer. It will thicken some as it cools.
　
½ gallon ketchup
2 ½ cups apple cider vinegar
1 ½ cups Worcestershire sauce
1 ½ cups water
2 cups sugar
4 cups dark brown sugar
¼ teaspoon salt
½ cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.