Thursday, August 6, 2009

August 5th

Last night we had pan "fried" catfish, rice with bacon and green onions and bacon wrapped green beans.

Here is the recipe for bacon wrapped green beans.

I used a can of whole green beans, drained well.
Cut bacon in 1/2 strips.
Season the green beans with your favorite spices but go very easy on salt because of the bacon.

Wrap a half slice of bacon around 3-5 whole green beans. Place on a wire cooling rack over a cookie sheet. Bake at 375 for about 30 minutes or till the bacon is cooked.

Tuesday, August 4, 2009

August 4th

Tonight we went to a cooking demo. He was doing appetizers and because he did a few different kinds I was full when I got home.

Here is an easy scallop one that he did.

Melt a stick of butter in a heavy skillet.
Toss scallops with seasonings of your choice.
Sear scallops and cook for about 3-4 minutes per side.
Deglaze with white wine and continue cooking till the wine and butter have reduced into a thick sauce.


August 3rd

Last night I went out to eat with some friends. I searched online for a recipe for what I had, and well this isn't it, but it may hit the same flavor points.

8 to 10 chicken breasts
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes with green chilies
Place chicken breasts in crock pot. Cube cheese and place over chicken. Pour in tomatoes. Cook on low for 6 hours. Serve over rice or tortillas.

Monday, August 3, 2009

August 2nd

Last night we had Shrimp and Okra Gumbo.

Here is the recipe.

Shrimp and Okra Gumbo

Serve in soup bowl over rice.

Hubby makes it in a huge pot so that we can freeze small bags for later meals. For that reason I will not give many measurements.

For each pound of shrimp, use a pound of cut okra. Can use frozen okra.

Use one can of rotel per 2 pounds of shrimp.

Here is the method.

Make a roux with 3/4 cup oil to 1 cup flour. Make it dark like chocolate. Make sure you stir constantly so it doesn't burn. Also be careful, roux is extremely hot and will cause a really nasty burn. Add the roux to a pot of slowly boiling water.

Saute onion, bell pepper, garlic for a couple of minutes in a small amount of oil. Add okra and saute' until okra starts to brown a little and loses the sliminess. Add to roux/water mixture. Then add rotel and cook for awhile. Season to taste when you add the roux. This needs to simmer for a couple of hours minimum. Add shrimp during last hour.

August 1st

Here is the recipes we had on August 1st.

Barbecued Shrimp

Serve as meal over mashed potatoes or pasta or over french bread as an appetizer.

20 each (16/20) shrimp, peeled and deveined
1 oz canola oil
1 tablespoon plus 5 tsp green onions, chopped
2 oz dry white wine
1 tsp fresh chopped garlic
4 tbl worcestershire sauce
1 tsp tabasco sauce
1/2 tsp paprika
8 oz butter

1. Place a large cast iron skillet over high heat. Add oil and cook shrimp until they are just done, you will have to do in batches if your skillet isn't large enough. Don't over crowd the pan. Remove shrimp and set aside.

2. Add green onions and cook for 1 minute.

3. Add white wine and reduce by half.

4. When wine is reduced, add the garlic, worcestershire, tabasco, cayenne, and paprika. Shake the pan well. Cook for one minute. Reduce heat to low.

5. Cut butter into small chunks and slowly add to pan. Stir to melt butter. Add shrimp and toss well to coat with the butter mixture. Can garnish plate with green onions.

Bacon Wrapped Chipolte Shrimp

1 lb 21/25 shrimp
12 slices bacon
1 cup honey
5 oz chipolte tabasco sauce
3 tbl cajun power garlic sauce

Wrap 1/2 slice bacon around shrimp securing it with a toothpick and set aside. Combine all other ingredients in a saucepan and simmer for 5 minutes. Heat skillet and add 2 tablespoons of oil. When skillet is hot, add bacon wrapped shrimp. Cook 3-4 minutes on each side. Cut off heat and add sauce mixture tossin shrimp till covered completely.

We had both of these with a loaf of whole wheat french bread.