1>. Melt the butter, add the mushrooms and diced green pepper. Saute
for 5 minutes over a slow heat to prevent butter from burning. Add
flour and seasonings, mix well, then add cold chicken broth and milk.
Stir constantly until creamy. 2>. Set dish over hot water in a double
boiler, add chicken slices, diced red pepper and lemon juice and cook
until hot. Then add well-beaten egg yolks. Continue stirring until
everything is hot. DO NOT overcook unless you like creamy scrambled
eggs. 3>. Serve on toast, if desired.

Continue reading "Brazilian Chicken and Mushrooms" »

Posted by Scott at 03:25 PM | Permalink

Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add
onion, celery and pepper and saute 10 minutes. Add tomato puree,
tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste
and cook an additional 10 minutes. Stir in stock and bring to boil.
reduce heat and simmer until sauce begins to thicken, about 45
minutes. remove from heat and strain; discard vegetables.

Melt remaining butter in large saute pan over medium heat. Add
onion,sprinkle wit sugar and saute until golden brown. Add celery and
pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
reserved sauce and simmer gently 10 minutes. Add shrimp and cook just
until heated through. Serve immediately over rice or jambalaya.

Continue reading "Shrimp Creole" »

Posted by Scott at 03:25 PM | Permalink

1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings.
Pour
the dry mixture onto a piece of foil or wax paper, and dip the
fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for
2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.

Continue reading "Cajun Catfish" »

Posted by Scott at 03:25 PM | Permalink

In a large bowl, combine the allspice, thyme, cayenne pep- per,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar,
orange juice, and lime juice. Add the Scotch bonnet pepper,. onion,
and green onions and mix well. Add the chicken breasts, cover and
marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on
each side or until fully cooked. While grilling, baste with the
marinade.
Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per-
sonally, I would NEVER heat the leftover marinade and serve on the
side for dipping, especially something that you had marinated POULTRY
in. A MUCH better idea would be to reserve some of the marinade
(BEFORE you put the chicken in it) and save it for serving.
This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. "This recipe is not as hot as you would find in Jamaica. For
that authentic flavor, double the quantity of dry spices."

Continue reading "Jamaican Jerk Chicken" »

Posted by Scott at 03:25 PM | Permalink

Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
and stir ground beef, onion and garlic in 10-inch skillet over medium heat
until beef is brown; drain. Stir in remaining ingredients except tortillas,
egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2
cup of beef mixture onto the center of each tortilla. Fold one end of th
tortilla up about 1 inch over the beef mixture; fold right and lift sides
over folded end, overlapping. Fold remaining end down; brush edges with
egg to seal brush each chimichanga with margarine. Place seam sides down
in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until
tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with
Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

Continue reading "Baked Chimichangas" »

Posted by Scott at 03:25 PM | Permalink

Ingredient notes:- Beef steak should be sirloin,
flank, or round. Pickled jalapeno peppers should be
chopped and may be omitted if not desired. Toppings
for fajitas are a personal choice. Suggestions: Salsa,
chopped tomatoes, shredded Cheddar cheese, guacamole,
sour cream, shredded lettuce.
Variations: for chicken fajitas, omit beef and use 1
lb skinless, boneless chicken breasts, cut into thin
strips. Saut? for 3 to 5 minutes or until no longer
pink. Directions: Wrap stacked tortillas in foil. Bake
at 350F(180C) for 5 minutes
or until warm. In large skillet, heat 1 TB oil over
medium-high heat. Cook and stir garlic, onion and
sweet pepper for 3 to 5 minutes or until tender.
Remove from pan. Add remaining oil to skillet. Brown
beef, about 2 minutes. Stir in chili powder, lime
juice, jalapeno peppers and cumin. Return vegetables
to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings.
Fold up bottom edge, then roll up.

Continue reading "Beef Fajitas" »

Posted by Scott at 03:25 PM | Permalink

MEATBALLS: Combine all the meatball ingredients, except the oil, and mix
well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove,
and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute
the onion and garlic until soft. Add the remaining sauce ingredients, bring
to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce
is thickened. Place the sauce in a blender or food processor and puree
until smooth. Return the sauce to the pan, add the meatballs, and heat
through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth
of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it
float for a couple of seconds. Press the center into the oil with a can or
ladle to form a bowl and fry until crisp, remove, and drain. To serve,
place the lettuce in each of the tortilla cups, top with the albondigas,
and serve.

Continue reading "Albondigas En Salsa Chipotle" »

Posted by Scott at 03:25 PM | Permalink