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RE: Cookalong #2 --- GARLIC Thread #1 (Follow-Up #96)

posted by: publickman on 02.16.2009 at 06:41 pm in Cooking Forum

I got here late also, but I did see that David mentioned my garlic butter. Here's the recipe I use:

Ingredients

1/2 head of Garlic, about 8-12 cloves
2-3 tbsp chopped fresh oregano
1-2 tbsp chopped fresh thyme (all stems removed)
1/4 - 1/2 cup chopped fresh basil
1/2 pound unsalted butter, room temperature
1 1-1/2 tbsp freshly ground black pepper
1/8 tsp ground cayenne (red pepper)
1 - 1-1/2 tsp salt
1/3 1/2 cup extra virgin olive oil

Directions

Peel the cloves of garlic, remove stems, and chop coarsely, into about 4-6 pieces per clove. Put into a small food processor with the oregano, thyme, and basil. Process until the garlic has been finely chopped and then add one stick (1/2 cup or 1/4 lb.) butter and blend until smooth. Add peppers and salt and the remaining butter and blend. Lastly add olive oil, to make the butter easier to spread and for flavor. If you want the butter to be softer add more olive oil.

*Note: The proportions of the herbs can be varied to taste. You may want to omit the basil in one batch and the thyme and oregano in another. Never substitute dried herbsit is better to leave them out if you do not have fresh. If you use salted butter, omit the salt.

Store in a jar in the refrigerator. Mark the expiration date of the butter on the jar.

************

I also noticed in my file, under garlic, that I had written a recipe for Garlic Shrimp with Lime and Cilantro

Ingredients

1-1/2 pounds of shrimp, deveined
2 cups water
2 dried red peppers, seed removed
2 tsp crab or lobster soup base (vegetable can be substituted)
5 tbsp unsalted butter
2-3 tbsp olive oil
4 tbsp flour
1/2 cup finely diced onions
1/2 cup finely diced celery
2 tablespoons minced garlic
3 tbsp fresh lime juice
3 tablespoons minced cilantro
dash of hot sauce or cayenne, to taste

Directions:

Peel shrimp and place shells in a small saucepan with 2 cups water, the dried red peppers, and soup base. Set the shrimp aside. Bring the water to a boil and simmer covered while you chop the vegetables.

Dice the onions and celery, mince the garlic and cilantro. Check the stock you are making, and when it has simmered enough, remove from heat and strain.

Melt butter in saucepan with olive oil over medium heat. When melted, stir in flour and cook, stirring constantly about 3 minutes until the flour is golden brown. Add onions, celery and garlic. Continue to stir 3 to 5 minutes more, or until onions are translucent. Add 1 cup of strained stock. When well blended, add the shrimp and turn off the heat. Continue to stir until the shrimp has cooked approximately 5 minutes.

Add lime juice and cilantro just before serving. Adjust seasonings and add hot sauce or cayenne, if desired. If mixture is too thick, add more stock.

Serve over rice.

I think this recipe is loosely based on Crawfish touffe.

I saved several recipes from this thread - thanks!!

Lars

NOTES:

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clipped on: 10.26.2009 at 04:53 pm    last updated on: 10.26.2009 at 04:54 pm

RE: LOOKING for: Best Cookie/Bar recipes? (Follow-Up #28)

posted by: lindac on 12.12.2008 at 10:47 am in Dessert Exchange Forum

Here ya go!
Graham Cracker Chewies
Crust
1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, (1 stick), softened
2 tablespoons all purpose flour
Topping
1 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
Preheat oven to 350
Prepare the crust: Stir the graham cracker crumbs, sugar, and flour in a mixing bowl. Add butter and mix until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 8 x 8 or 9x 9 baking pan. Bake 20 minutes.
Prepare topping:
Stir the brown sugar, baking powder, graham cracker crumbs, nuts and salt together. Mix eggs and vanilla, add to brown sugar mixture.
Pour the topping over the baked crust, bake for an additional 20 minutes. Topping will still be a little jiggly and will settle as it cools. Let cool completely, then cut into squares.
You can double the recipe and use a 13 x 9 pan.

NOTES:

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clipped on: 03.29.2009 at 09:18 pm    last updated on: 03.29.2009 at 09:19 pm