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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 РJacques P̩pin
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
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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.