Crawfish Cakes With Chipotle Tartar Sauce
Ingredients & Directions Tartar sauce: 2 Dried chipotle peppers 1/2 c Prepared mayonnaise 1 tb Chopped green onions Juice of 1 lemon Salt and pepper Crawfish Cakes: 2 tb Plus 1 teaspoon oil 1 c Shelled crawfish tails 2 tb Each chopped onion, red Pepper and celery 1/2 ts Chopped garlic Creole spice 1 Egg 1/2 c Bread crumbs Chopped parsley, for Garnish Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper. In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a sautJ pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce. Yield: 2 first course servings ESSENCE OF EMERIL SHOW#EE118 Yields 4 servings
Crab & Corn Cakes
Ingredients & Directions 1 c Corn 2 Cloves garlic,chopped 1 ts Dijon mustard 1 Egg 1 ts Worcestershire sauce 1/2 c Crab 1/2 c Flour 2 Green onions, chopped Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Yields 1 Servings
Tex Mex Chili In Cheese Bread Bowls
Ingredients & Directions 3 lg Onions, chopped 4 Cloves garlic, minced 1 lg Jalapeno pepper, finely -chopped 1 1/2 tb Vegetable oil 4 1/2 lb Boneless chuck roast, finely -diced 1 1/2 ts Cumin seeds 2 1/4 tb Dried whole oregano 1/2 c Chili powder 1 cn (28 oz.) whole tomatoes 1 cn (16 oz.) whole tomatoes 5 1/4 c Water Combine first seven ingredients in a large Dutch oven; cook until meat is browned. Add chili powder, tomatoes, and water. Bring to a boil. Reduce heat and simmer 2 to 3 hours, stirring frequently. Yield: 8 to 10 servings Yields 8 Servings
Millet Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1 tb Butter 1 1/8 c Whole wheat flour (5 1/4 oz) 3 tb Toasted bran 1 1/8 c Bread flour (5 1/4 oz) 1 tb Molasses 1/4 c Millet flour 1 c Water 1 tb Dry milk 1 ts Dry yeast 1 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. Yields 1 servings
County Beef Pie
Ingredients & Directions THE CRUST 1 c Tomato sauce 1 lb Ground beef 1 cn Mushrooms 1/4 c Green pepper; chopped 1/2 c Cracker crumbs 1/2 c Onion; chopped 1/2 ts Oregano Salt and pepper to taste FILLING 1 3/4 c Minute rice 12 oz Canned tomato sauce 1 c Water 1/2 ts Salt 1 1/2 c Grated cheddar cheese Combine tomato sauce, ground beef, mushrooms, green pepper, cracker crumbs, onion, oregano, salt and pepper and mix well. Pat meat mixture into pie pan and set aside. Combine filling ingredients and 1 cup cheese. Pour rice into meat shell. Cover with foil and bake for 30 minutes. Uncover and sprinkle with the remaining cheese. Return uncovered to the oven and bake for another 10 to 15 minutes. busted by sooz Yields 1 Servings
Best-ever Pancake Mix
Ingredients & Directions 9 c Sifted cake & pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening In large bowl, stir together flour, skim milk powder, granulated sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes 15 cups. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Semolina Bread With Black Sesame Seeds
Ingredients & Directions 1 ts Active dry yeast 1 7/8 c Water — 105-115 degrees 1 1/4 c Basic bread sponge 3 1/2 c Durum wheat flour 1/3 c Durum wheat flour — for Kneading 1/3 c Yellow cornmeal 1/4 c Black sesame seeds 4 ts Kosher salt Cornmeal — for sprinkling Black sesame seeds may be available at health food stores or Japanese markets. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge into the water, breaking the sponge up using your hands or a spoon. Add 3 1/2 cups of the durum flour, cornmeal, 2 tablespoons of sesame seeds, and the salt and mix, scraping and folding until the dough gathers into a single mass. Turn the dough out onto a lightly floured surface, and knead the dough until smooth and elastic, gradually adding as much of the 1/3 cup of durum aas needed (but as little as you can get away with). Shape into a ball and place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. After removing the dough from the refrigerator, allow to sit for two hours in a draft-free location. Sprinkle a baking sheet, without sides, generously with cornmeal. Flour a worksurface. Halve the dough and flatten each half gently into a 10×12 inch rectangle. Roll each rectangle tightly along a 10 inch side, making two 12 inch cylinders. Roll from the center towards the edge to make 20 inch ropes. Coil the rope from one end, pulling up the center knot. Place the coils on the baking sheet. Mist the loaves lightly using a plant sprayer. Spoon a tablespoon of the seeds along each of the coils. Cover with plastic wrap and allow to double in a draft-free location. This should take 1 to 2 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 25 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Note: Durum wheat is the hardest variety of wheat and makes a very high-gluten flour. Durum is made from the same wheat as semolina, but is finely ground and is superior for making bread. It can be found in health food stores, specialty food markets, and some Italian markets. Yields 1 Servings
