Sccotash quick and easy Jump to Recipe |
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My Beef and Broccoli Stir Fry |
Succotash – Quick and Easy
Ingredients
- 1 can corn, drained 16 oz, but probably as low as 14 oz
- 1 can red kidney beans, rinsed 16 oz but probably as low as 14 oz
- 1 can tomatoes with chilies 16 oz but probably as low as 10 oz. Do not drain.
Instructions
- In a colander rinse the kidney beans
- in a pot add the kidney beans, corn and tomatoes with chilies.
- Heat until warm.
- serve.
Notes
Hush Puppies Grandma Style
Equipment
- 1 Fry Pan option or use deep fat fryer
- 1 Deep fat fryer optional or use fry pan
- 1 Large mixing bowl
Ingredients
- 2 cups corn meal
- 1 tbsp flour AP or bread
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp salt
- 1 egg
- 6 tbsp grated onion
- 2 cups buttermilk
- Crisco for frying
Instructions
Mix Dry Ingredients
- Add the all the dry ingredients to your bowl, mix well
- Add the grated onion and mix well. This does add moisture and will clump abit.
Add Liquid
- Make a well in your dry ingredients and drop your egg in it, break it
- Add the buttermilk and mix well
Cooking
- Melt the Crisco in you fry pan or deep fat fryer. Bring to about 330 F to 350 F.
- Using a large spoon scoop batter. You can form it in to sausages or balls. Drop into the hot oil
- When brown remove and place on paper towels to drain.
- Serve and enjoy. I like mine with ketchup.
Notes
Jump to Recipe
Pam’s Crab Cakes
1 pound | lump crab meat |
1 | egg |
2 or 3 tsp | Worchestershire Sauce |
1/2 tsp | dry English mustard |
2 to 3 tsps | Old Bay © seasoning |
3 tbls | chopped fresh parsley |
sprinkle | cayanne powder |
2 plus tbls | mayonnaise |
1/2 cup | panko bread crumbs |
1 or more | lemon slices |
1 or more pints | Crisco© shortening or oil for frying |
Preparation:
Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like. Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.
Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.
Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.
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Pam’s Crab Cakes
1 pound lump crab meat
1 egg
2 or 3 tsp Worchestershire Sauce
1/2 tsp dry English mustard
2 to 3 tsps Old Bay © seasoning
3 tbls chopped fresh parsley
sprinkle cayanne powder
2 plus tbls mayonnaise
1/2 cup panko bread crumbs
1 or more lemon slices
1 or more pints Crisco© shortening or oil for frying
Preparation:
Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like. Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.
Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.
Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.
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Split Green Pea Soup
1 lb. split green peas
1 med Onion diced
1/2 to 3/4 lb Carrots diced
2 large stalks Celery, include leaves too diced
1 meaty ham bone
or
3 or more smoked ham hocks
1 cup or more smoked ham diced
2 or 3 Bay leaves
1 tsp. or more Thyme
1 tsp. or more Marjoram
1 tsp. or more ground black pepper
6 whole black peppercorns
1 tsp. Cayenne powder
6 Cups Water
In a large pot wash and rinse peas well. Add water to the peas to 2 inches deep in the pot, about 6 cups. Add vegetables. Add spices. Add ham bone or ham hocks. If using ham hocks reserve the diced ham. Bring to boil, then cover and reduce heat to simmer.
Stir frequently to prevent sticking and burning.
Simmer until peas are mush. Remove ham bone or ham hocks and set in bowl to cool. If using ham hocks add the reserved diced ham.
Strip the bones of meat, then dice or shred it. Return meat to the pot.
Cover and continue simmering until thickened.
Total time is 3 to 4 hours.
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Beef Broccoli in oyster sauce stir fry
Equipment
- 1 Wok optional would be a large fry pan
Ingredients
- 3/4 pound lean beef
Marinade
- 1 tablespoon rice vinegar substitute rice wine if desired
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
Thickener
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Broccoli
- 1 pound fresh broccoli
- 2 garlic cloves
For Cooking Broccoli
- 1/2 cup water
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon sugar or to taste
Cooking Oil
- 1 1/4 cups oil Or as needed. Neutral oil.
Instructions
Make Sauce
- In a bowl mix the Sauce ingredients. Set aside.
To Cook Broccoli
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
- Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Beef Preparation
- For the best slicing, put your beef in the freezer for ten minutes. It will stiffen up and make it easier to cut. Thin slice against the grain.
- Make the marinade for the beef by mixing the ingredients in a large bowl. Place the sliced beef in the bowl and stir until covered. Let this sit for about 10 minutes.
Cooking – Beef First
- Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
- Add the beef to the wok.
- Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
- Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
- Remove the beef from the wok and drain on paper towels.
- Clean out the wok with paper towels.
Broccoli Cooking
- Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
- Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
- Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
- Mix everything together and serve hot over steamed rice.
Notes
Barbeque Sauce – Tomato and Thick
Ingredients
- 1 med to large onion coarse chop (at least 2 cups)
- ½ cup oil (I like olive)
- 16 oz tomato sauce note the can sizes due to quantity changes
- 8 oz tomato paste note the can sizes due to quantity changes
- 16 oz can of diced tomatoes optional, may not use full can
- 1 c water
- ½ cup brown sugar
- ½ cup lemon juice
- 1/4 cup Worcestershire sauce to Your taste add or subtract
- 4 tbls. prepared mustard
- ½ t. or more ground pepper
- 1 tbls. salt
- 2 tbls Accent msg is optional
- several dashes of hickory smoke flavoring optional. Adds another flavor.
Instructions
- In a large sauce pan, cook onions in oil until tender. This should be about 10 to 15 minutes.
- Add in the rest of the ingredients,
- If the can of tomato sauce was less than 16 oz you can add some more tomato sauce or add some of the diced tomatoes.
- Slow Simmer 1 hour, add water as needed to maintain desired thickness.
Notes
Rachel Maddow – Millionaire Cocktail
This is fun stuff. Be sure to go to Rachel’s blog (link above) to watch the video and her most interesting discussion
This recipe makes two drinks, so set your glassware accordingly.
Ingredients:
— 4 oz of bourbon
— 1.5 oz Grand Marnier
— 1 oz grenadine — get the good stuff or you can make it yourself with pomegranate juice and sugar
— 1 oz lemon juice
— 0.5 oz pastis
— egg white (!)
One egg white is enough for two drinks, which is why this is a two-drink recipe.
When you’re making an egg white drink, it’s helpful to first shake everything without ice (it’s called a dry shake) so you get enough egg white agitation to get a good foam.
Then add ice and shake again.
Pour. Get the nice eggwhite foam.
Then garnish with some nutmeg.
Kimchichigae – Kimchi stew
to be completed soon
Anchovy Butter – Jacques Pépin
1 clove garlic
1 stick butter
1 small tin anchovies with oil
Splash white wine
Blend all together for a butter to serve with fish
I love him.
Great Grandmother’s Pasty Recipe
Equipment
- 4 Pie Plates 2 pasties in each plate
- 1 Brush For egg wash
Ingredients
- 3 Cups all purpose
- 1 1/2 tsp salt
- 1/2 cup Crisco either Crisco or lard
- 1/2c cup Lard either Crisco or lard
- 1 cup suet, ground
- 4 ea russet potatoes cubed
- 2 ea rutabaga less than potatoes in volume, cubed
- 2 cups carrots diced
- 1 ea onion, yellow or red diced
- 3 lb beef top round, steak, cubed
- 1 bunch parsley chopped
- 1 tsp Kitchen Bouquet
- salt
- Black pepper
- oleo or butter
- 2 ea eggs for egg wash
Instructions
- Preheat oven to 400 degree F
Make Dough
- Sift flour and salt together
- Cut in either Crisco or Lard – Not both
- Mix in Suet. Be careful to not melt the suet, it will melt in baking to make a tasty crust.
- Add 7 or 8 tablespoons of cold water to make a soft dough, carefully add more water if necessary.
Cut It All Up
- Dice the vegetables and place in bowls.
- Cube the beef to small bite sizes. Not too big.
- Chop the parsley and place in bowls, not all will be needed though.
- Make egg wash in a separate bowl.
- roll out the dough, cut to 8 pie plate shapes,
Fill the Dough
- With one pasty dough place, starting on one half
- place layers of carrots, potatoes, rutagaga, onion, beef.
- season with parsley, salt, pepper, 1/2 to 1 tsp of Kitchen Bouquet
- place daubs of butter or oleo on top
- fold the top over
- begin crimping the edge to tightly close the pasty. Use fingers dipped in water to help.
- Brush egg wash over entire pasty.
- place in pie plate
- Repeat and place the second in the pie plate.
- Continue on making two pasties in each pie plate.
- Using a sharp knife cut vent holes on the tops of the pasties. We always make initials for who that pasty was made, also if someone had special filling, say added some diced parship you would make a cut to identify that one as special.
Baking
- place pie plates in pre-heated oven for 15 minutes
- reduce heat to 350 degrees
- bake for another hour
- remove from oven to racks to cool
- Maybe eaten hot or saved for later wrapped in newspaper.
Notes
Rachel Maddow
Harry’s Pick-me-up, from the Savoy Cocktail book. Rachel does a great job on her show of making this cocktail.
• 1 shot brandy or cognac
• 1 tsp grenadine syrup
• 1/2 lemon
• Champagne to fill
In a shaker; add ice; pour in brandy or cognac; squeeze lemon in; shake. Strain into champagne flute; fill with Champagne.
Rachel Maddow Show, Cocktail moment
Visit NBCNews.com for breaking news, world news, and news about the economy
Don’t Waste a Lemon Bourbon Sour
• 4 measures bourbon
• 2 measures Cointreau
• 1 fresh lemon
In a shaker, add ice. Measure in bourbon and Cointreau, squeeze in lemon juice (all the lemon, no need to stuff a half lemon in the refrigerator only to lose it). Shake very well. Pour into glasses.
Maryland Crab Soup – Dock Party Favorite
Equipment
- 1 Large pot, at least 8 quarts or liters
- 3 bowls needed for the chopped vegetables
- 1 large spoon used in stirring the pot
- 1 chef or gyuto knife You might have to slice and dice a lot of veggies
Ingredients
- 28 oz can diced tomatoes with juice I use Rotel tomatoes with chilies
- 3 ea bay leaf
- Fresh ground pepper to taste
- Salt to taste
- 1 pound crab meat picked
- 4 strips bacon, chopped
- 1/2 ea onion, chopped yellow or red
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 3 Tbsp Old Bay substitute O
- 1 tsp Lemon Pepper I use store bought
- 1 Tbsp Worchester Sauce
- 1 quart Crab, fish, or vegetable stock `
- 3 cups water
- 2 cups potatoes, red or white, small dice
- 2 cups mixed vegetables see notes below
Instructions
Chopping and Dicing
- Chop the bacon so it can be rendering in the pot while the other vegetables are being chopped, diced or prepared for the pot
- Chop the onion, garlic and celery and set aside.
- Dice the potatoes
- Dice the carrots
- Open the Rotal tomatoes can, do not drain.
- Prepare the remaining vegetables, either open cans, bags, or boxes and portion in bowls for the pot
Cooking
- In the soup pot start the bacon rendering, let it cook until light brown
- Add the onions and celery and sauté until onion is translucent, then add the garlic and continue with the sauté about one minute, but not much longer, garlic cooks fast.
- Add the flavoring spices, Old Bay, Worchester Sauce, and lemon pepper. Stir into the mixture until all has been covered.
- Add in all ingredients except the crab meat. Mix well and bring to a simmer.
- Simmer until potatoes are soft, about 30 minutes depending on your elevation.
- Carefully stir in the crab. Simmer about 10 minutes.
Notes
• 2 carrots small dice
• ½ cup small lima beans
• 1 cup green beans snapped
• 1/3 cup corn
OR
b) Packaged/fresh
• 2 to 3 cups of frozen mixed vegetables adding frozen or fresh as desired (I like to add extra lima beans and fresh diced carrots) Serve with oyster crackers.
Maryland Crab Soup
4 strips of bacon chopped
½ onion chopped
2 stalks celery diced
1 clove garlic minced
3 tbls Old Bay
1 t lemon pepper mix (store purchased)
1 tbls Worchester Sauce
1 quart crab, chicken or vegetable stock
3 cups water
2 cups red or new white potatoes small dice
2+ cups Vegetables
a) Fresh/frozen mix
• 2 carrots small dice
• ½ cup small lima beans
• 1 cup green beans snapped
• 1/3 cup corn
OR
b) Packaged/fresh
• 2 to 3 cups of frozen mixed vegetables adding frozen or fresh as desired (I like to add extra lima beans and fresh diced carrots)
28 oz can diced tomatoes with juice
1 bay leaf
Fresh ground pepper to taste
Salt to taste
1 pound crab meat, picked
In soup pot, cook bacon to light brown. Add onions, celery and sauté until the onion is starting to go translucent; add garlic and continue cooking a minute or two longer. Add Old Bay, lemon pepper and Worchester Sauce and mix well with the vegetables. Add all other ingredients except for the crab. Simmer until the potatoes and carrots are soft, about 30 minutes. Stir in the crab, cook for another 10 minutes.
Serve with oyster crackers. See the Oyster Crackers with Old Bay Seasoning for a Maryland treat.
Oyster Crackers with Old Bay Seasoning
Equipment
- 1 baking dish
Ingredients
- 1 Bag Oyster crackers or box of crackers.
- 1/4 cup Olive Oil
- 1/4 cup Old Bay Seasoning
Instructions
- Preheat oven to 350 degrees
- In a baking dish mix in the olive oil
- Add the Old Bay seasoning by the tablespoon to taste and toss to cover the crackers.
- Place dish in oven and bake for 15 minutes.
- Remove from oven and let cool.
- Enjoy your snack or add to your Maryland Crab Soup!
Notes
Chicken Mushroom Fusion Soup ]
1 oz Dried Shitake Mushrooms After rehydration thin slice 3 cup water For boiling water to rehydrate mushrooms and soup base 1 to 1 ½ pound Chicken, dark meat Dice or shred fresh Ginger Peel and thin slice at least one inch. 2 Tbs Soy sauce marinade 2 t Sugar marinade 1 Tbs Corn starch marinade 1 t Sesame Oil marinade Chicken Stock Soup base Bring water to a boil, turn off heat; add dried mushrooms. Let mushrooms rehydrate for at least 10 minutes, turn occasionally. While mushrooms are rehydrating debone chicken and either dice or shred. In a bowl, mix soy sauce, sugar, ginger, sesame oil. Add corn starch and mix until smooth, drizzle in cold water if necessary. Add chicken, stir well and let sit until the mushrooms are fully hydrated and soft. Remove stems from mushrooms, think slice, add to chick mixture. Let sit while bringing the mushroom water to a boil. Add the chicken mixture and stir well. Simmer 20 to 25 minutes, adding chicken stock to maintain liquid level above chicken mixture. Serve with noodles.
Grandmother’s Potato Salad
Equipment
- 2 pots 1 large for boiling potatoes, 1 medium for boiling eggs
- 3 mixing bowls 1 small for creaming egg yolks, 1 medium for holding egg whites, 1 large for mixing all the ingredients together in
- 1 cooks knife 1 knife for chopping
Ingredients
- 5 ea Potatoes Gold or Red Use 4 if very large, 6 if small medium. These hold together when dicing and mixing, you avoid mashed potatoes
- 3 ea eggs, hardboiled 2 if you like, 4 if you like more. See the How to make a perfect hardboiled egg recipe
- 3 Tbsp Red wine vinegar Match to number of eggs
- 3 Tbsp Yellow mustard The star of the show, match to the number of eggs
- 1 Tbsp Hot Sauce, optional I use Tapatio or Red, Adjust to your taste
- 1 Tbsp Cayanne pepper, optional Adjust to your taste
- 1 Tbsp Old Bay seasoning, optional 2 if you like
- 1 stalk celery, small dice, optional 2 if you like
- 1 ea Bell pepper, small dice, optional 2 if you like
- 1/4 ea yellow or red onion, grated The liquid from grating is used in the yolk mixture
- 1/4 Cup Mayonnaise This will vary a lot, but start with a 1/4 cup.
- 1 Tbsp Salt Needed to bring out flavors
- 1 Tbsp Black pepper Needed to bring out flavors
- 2 tsp White pepper, optional This adds some kick.
Instructions
- This recipe is built on the hard boiled eggs and the boiled potatoes. Both of those require cooking and then chilling.
Perfect Boiled Eggs
- Using a pot large enough for one layer of eggs, cover the eggs with water and bring to a boil. Boil ten minutes, turn the burner off and let the eggs come to room temperature. If you do not need to use these put them in the refrigerator.
- Peel the eggs. Separate the yolk from the whites and put each in separate bowls.
Potato Boiling
- Wash the potatoes to remove any dirt
- Peel if you want to, I like to leave the skin on
- Using a pot large enough to hold the potatoes and let water boil, bring the water to a boil.
- Add potatoes to the boiling water and cook just above a simmer for around 35 minutes. You will need to check the potatoes to make sure they are not over cooked.
- Drain the water from the pot, immediately dump in cold water, and if available, ice
- Cool the potatoes down as fast as you can. If you will not be using them store in the refrigerator.
Dicing every
- The order you do things is how you want to work. I like to dice the potatoes first, then optional celery, bell pepper. Stir those together.
- Dice the potatoes, I do mine in small and medium sizes. Place in large bowl.
- Dice the option vegetables, and mix in with the potatoes.
- Dice the egg whites and mix in with the potatoes
Creaming the Egg Yolks
- Using a fork, mash the egg yolks to a rough paste
- Add the vinegar and mix in to a smoother paste
- Add the yellow mustard and cream.
- Add the spices to the creamed egg yolks.
The Grand Finale
- Using a large spoon or scraper mix the egg yolk mixture into the potatoes. Carefully mix to ensure it is evenly
- Using a large spoon drop mayonnaise on the potato mixture. Carefully cut it in with the spoon or scraper. If your potatoes are too soft you could end up with mashed potatoes.
- You want a dry mixture right now. Taste! Sprinkle any additional spices, salt, pepper, hot sauce, cayanne pepper, on top of the potato salad.
- Add small spoonfuls of mayo and cut in to moisten the mixture. This will absorb mayo as it chills later on.
- Sprinkle paprika over the salad. I will add some mayo on top that will be cut in when dishing out the salad.