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Page Revisions

Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Wednesday
Aug272014

Kissing crust

Friday
May022014

Butter

Thursday
Dec052013

Slumgullion: a stew of meat, vegetables, potatoes, etc.

Sunday
Nov242013

Bacon Cinnamon Rolls

• Thick Cut Bacon
• Cinnamon Rolls

Do a partial cook on the bacon. Unroll the cinnamon rolls ( I'd suggest on a greased sheet pan ). Layer on the bacon and reroll them.
At this point, follow the baking instructions for the rolls ( In this case 350° in a greased dish ).

Extra: Make a well and add a whole egg.

I skipped the icing. You do as you wish.

This was inspired by a photo I found on the Interwebs, so there is a high likely hood someone else has done a better write up.

~ Ed

Thursday
Aug292013

The Browncast with Alton Brown

It’s biscuit time on the Alton Browncast. Alton remembers Ma Mae, shares his first experience with buttermilk and fesses up to how he really makes biscuits at home. He also sits down with poly-hyphenate Hugh Acheson to talk Southern food, Top Chef, and the proper culinary library.

 

Download Here

Thursday
Aug152013

Happy 101st Julia

Sunday
Jul142013

Crimini Mushrooms

Simple sauté in olive oil.

Saturday
Jul062013

Cuban Skirt Steak with Tomato Escabache & Mango Steak Sauce and New Potato-Corn Chowder Salad 

     These recipe combinations are a flavor explosion and only reinforces what a flavor master Bobby Flay is! One of the cheapest cuts of steak and the intense marinade results in a tender, delicious steak. We used flank steak, which is the cut next to the skirt steak, as we could not find skirt, but it worked out well. The escabeche and mango sauce added further depth of flavor beyond belief!

     The Potato Corn Chowder had a full range of textures with bacon & a slight heat from the chili coming through. These two recipes together will not disappoint. An amazing profile of summer flavors! ~ Jessica

Cuban Skirt Steak by: Bobby Flay

  • 1/4 cup canola oil
  • 1/4 cup chopped fresh oregano
  • 2 teaspoons ground cumin
  • 8 cloves garlic, chopped
  • 2 fresh bay leaves (must be fresh)
  • Zest and juice of 2 limes
  • Two 1 1/2-pound skirt steaks
  • Salt and freshly ground black pepper
  • Mango Steak Sauce, recipe follows
  • Tomato Escabeche, recipe follows
  • Fresh cilantro leaves, for garnish

Mango Steak Sauce

  • 2 tablespoons canola oil
  • 2 cloves garlic, smashed
  • 1 small red onion, chopped
  • 1/2 cup mango nectar
  • 1/4 cup prepared horseradish
  • 3 tablespoons honey
  • 2 tablespoons ancho chile powder
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 very ripe mangoes, peeled, pitted and chopped
  • Salt and freshly ground black pepper

New Potato-Corn Chowder Salad 

Page 91 Bobby Flay's Barbacue Addiction

  • 3 pounds new red potatos
  • Kosher salt and fresh black pepper
  • 4 tablespoons canola oil
  • 12 ounces slab bacon, diced
  • 1 small red onion, halved and thinly sliced
  • 8 ears of corn, kernels cut from the cobs
  • 1/2 cup apple cider vinegar
  • 2 teaspoons clover honey
  • Few dashes hot sauce
  • 2 tablespoons finely chopped fresh chives

 

Saturday
May252013

The way to a mans heart...

Friday
May032013

Bacon Margarita Cupcakes

From : Bacon Today <-Go have a look.

 

Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients:

For the Cupcakes:

4 pieces cooked, crumbled bacon
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon bourbon vanilla extract
1 pinch cayenne pepper (to taste)

For the Tequila-Lime Frosting:

1 cup unsalted butter, at room temperature
2 ½ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Cooked and crumbled bacon
Pinch of coarse salt

Directions:

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, bourbon vanilla extract, cayenne pepper and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry).
6. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. Stir in the cooked bacon pieces.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears too soft, add one additional teaspoon of sugar at a time until desired consistency is reached. Frost cupcakes and garnish with bacon bits and lime zest. Enjoy!

Sunday
Apr282013

Tatziki

(Yogurt, Cucumber, Garlic Dip)

Greek yogurt plain 32 oz
1 large cucumber - Grated on a cheese grater
3 garlic cloves minced
3 tblsp extra virgin olive oil (may require more)
1 1/2 tblsp red wine vinegar
Salt to taste
Dill or mint optional

     With a large enough piece of cheese cloth drape to contain the yogurt. Drape the cloth over an empty bowl. Dump the yogurt in there and tie up the cheese cloth around it, tie if off and hang off a cabinet handle to hang above the bowl and drain for a few hours. This will give you your yogurt "cheese".

     Take your grated cucumber and place in a colander. Lightly salt and let drain for 10-20 minutes.

     Once you have the drained yogurt, toss the water released from it, and add the rest of your ingredients to the cheese.

     Add the drained grated cucumber to your yogurt cheese.

     Start with the established quantities and I add additional oil & vinegar after the fact to get the consistency I want. I also add additional garlic at times but know the garlic flavor will set-up over the first 24 hours in the fridge and can get strong but that's my preference.
Mix and put in the fridge to let the flavors blend. This will last in the fridge for a few weeks. Great with pita bread or just a dip with veggies.

Makes about 2 cups.

 

Sunday
Apr142013

Brats with Malt Vinegar Onions

By Jessica Cameron

  • 5 Bratwurst links
  • 1 white or sweet onion
  • 2-4 tblsp malt vinegar
  • Olive oil

Mustard choices for us:

  • Dijon
  • Smokey hickory JD
  • Wasabi
  • Sierra NV Porter & brown spice

     Brown the brats in a tblsp of olive oil. Brown on all sides only to brown, not to cook through. Take off the heat & cover with foil.

     Slice the onions in half, then slice the half into medium slice into strips. Add to the pan the brats were in and sauté on medium heat until they start to soften & lightly brown. When they start to wilt sprinkle the onions with the malt vinegar. Sauté down and the vinegar will become syrupy & add a sweetness to the onions.
     Slice the brats into 1 inch thick slices & add back into the pan with the onions. Pour one bottle (12 oz) of dark beer into the pan which will finish the brats. Heat until the liquid reduces to a syrup.

     Serving suggestions: serve on a plate with a variety of mustards (ours listed above)
OR serve on a crusted bun with mustard of choice.


 


Thursday
Mar142013

Cooking Comically, Just Cook It  http://www.cookingcomically.com/

I've been a fan of Cooking Comically for some years now, ever since I found 'em on StumbleUpon.

Tonight, I refer you to:

Dem Wedges "Difficulty, You could almost be asleep and do this."

Dem Wedges

Shout Out To Tyler Capps (whom I did not ask, and SHOULD have, to repost this)*

*seriously, I didn't ask, but if there's an issue, lemme know, I'll pull it, fix it, grovel, beg. Reposted in admiration. - Ed

Saturday
Jan052013

Mushroom Tart

Being I have a natural love of mushrooms this was a perfect fit for me. I served it at a New Years Brunch and it was a hit.  A tasty dish for brunch or dinner. Just delicous. You may read this as a weird concoction but it's surprisingly delicious. - Jess

Original Recipe Here: Care of The Cooking Channel, Michael Chiarello

  • 1/3 cup extra-virgin olive oil, divided
  • 2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
  • Gray salt
  • Freshly ground black pepper
  • 2 tablespoons butter, divided
  • 2 to 3 shallots, minced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons freshly chopped thyme leaves
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1/2 lemon, juiced
  • 1 egg, well beaten
  • 2 tablespoons freshly minced parsley leaves
  • 1 sheet frozen puff pastry, thawed
  • 8 ounces crumbled blue cheese
  • Flour, for dusting work surface

Directions: 

"1 pound dry beans, for baking crostata shell

Preheat oven to 425 degrees F. 

Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir. 

While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper. 

Lower oven temperature to 400 degrees F. 

When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve." Quoted from The Cooking Channel

 

Saturday
Nov102012

Turkey Sausage with a Mustard Cider Glaze

By Jessica L. Cameron

Serves 2-4 depending on portion size

     This is a dish I serve with the Sweet Potato & Apple Sautee for a nice fall brunch. It could also be just a tasty snack that could be served as an appetizer or finger food with toothpicks. A whole lot of flavor in one tasty bite!

  • 1 – 13 oz ring of smoked turkey sausage
  • 1 tsp of olive oil
  • 1 tblsp of whole grain Dijon mustard
  • 1 1/2 tblsp of apple cider vinegar
  • 1 tblsp of spiced cider

     Bring all items together in a small dish until thoroughly mixed. Set aside.

     Slice the turkey sausage into 1 inch thick slices.  In a pan over medium heat, add the olive oil and brown the pieces on both sides until slightly browned. About 7-9 minutes.

     Take the sauce mixture you made above and add that to the pan with the sausage. A smaller pan keeping everything close is recommended to reduce the sauce faster.  Bring the sauce pan to a medium high heat and toss the sausage thoroughly in the mustard sauce. This will happen quickly. When you see the sauce is slightly thickened take the turkey off the heat and serve. 

     Suggested Accompaniment:  Sweet Potato & Apple Sautee in Cider

Saturday
Nov102012

Sweet Potato & Apple Sautee in a Cider Reduction

By Jessica L. Cameron

Serves 4-6

     This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch. 

  • 2 large sweet potatoes
  • 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
  • ¾ cup vegetable broth
  • 1 cup of spiced cider
  • 2 tblsp apple cider vinegar
  • 2 tblsp of butter
  • 1 tblsp of brown sugar
  • ½ tblsp of caraway seed
  • Salt & Black Pepper

     Peel the sweet potatoes and apples, removing the cores of the apples.  Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube.  Keep the diced potato & apple separate. 

     Heat a Teflon pan to medium heat.  Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit. 

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft. 

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

Suggested accompaniment:  Turkey Sausage in a Cider Glaze 

 

Saturday
Nov102012

Sweet Potato & Apple Saute in a Cider Reduction

Serves 4-6

This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch.

  • 2 large sweet potatoes
  • 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
  • ¾ cup vegetable broth
  • 1 cup of spiced cider
  • 2 tblsp apple cider vinegar
  • 2 tblsp of butter
  • 1 tblsp of brown sugar
  • ½ tblsp of caraway seed
  • Salt & Black Pepper

 

     Peel the sweet potatoes and apples, removing the cores of the apples. Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube. Keep the diced potato & apple separate.

     Heat a Teflon pan to medium heat. Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit.

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft.

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

     Suggested accompaniment: Turkey Sausage in a Cider Glaze

Thursday
Apr052012

Mole Rabbit - Happy Easter

From the The New York Times Originally published with FOOD; Rabbit Is Rich By Molly O'Neill, February 7, 1993

FOR THE RABBIT:

  • 1  tablespoon bacon fat
  • 1  2 1/2-pound rabbit, cut into 7 pieces
  • 1  medium onion, minced
  • 4  cloves garlic, minced
  • 1  teaspoon dried thyme
  • 1  teaspoon salt, plus more to taste
  • 1/2  teaspoon black pepper, plus more to taste
  • 2  cups chicken broth

FOR THE SAUCE:

  • 8  dried ancho chilies, soaked in 2 cups boiling water for 30 minutes
  • 1  cup drained, stewed whole tomatoes
  • 1/4  cup sesame seeds, toasted
  • 1  tablespoon oregano
  • 2  whole cloves
  • 2  whole allspice
  • 1/4  teaspoon ground cinnamon
  • 9  cloves garlic, peeled
  • 1/4  cup ripe banana
  • 2  tablespoons dry bread crumbs
  • 1/2  ounce bitter chocolate, melted
  • 1  teaspoon salt, plus more to taste

PREPARATION

1.
     In a large heavy casserole, warm the bacon fat. Add the rabbit pieces and brown well. Add the onion, garlic and seasonings. Cook until the onion is soft, stirring frequently, about 5 minutes. Add the chicken broth. Turn heat to low. Simmer for 30 minutes.
2.
     Meanwhile, to make the mole sauce, drain the chilies, reserving 1 tablespoon of the soaking liquid. Stem and seed the chilies. Place the chilies, tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon and garlic in a blender and puree until very smooth. Add the reserved liquid, banana, bread crumbs, chocolate and salt. Process until smooth, stopping to scrape sides of bowl.
3.
     Remove the rabbit pieces from the broth. Whisk in the mole sauce. Taste and adjust seasonings if needed. Return rabbit to pan. Simmer until thick, about 15 minutes. Serve with white rice or warm flour tortilla.

     Produces 4-5 Portions
Sunday
Jan012012

Parmesan Creamed Corn

This was a HUGE hit with our Thanksgiving dinner, provided here in it's entirety from BigOven.com


http://www.bigoven.com/recipe/183715/Parmesan-Creamed-Corn

The recipe is presented without resizing, providing 6 servings

A savory, creamy and rich dish that is perfect for holiday meals. A crusty cheesy top resembles the crust of french onion soup.  It is a family favorite for us. Simple to make and it travels well.

Ingredients:

  • 20 bag frozen corn (keep frozen)
  • 1/2 cup whipping Cream
  • 1/2 cup Whole Milk
  • 1/2 teaspoon salt
  • 1 tablespoon Sugar
  • dash cayenne pepper
  • 2 tablespoons butter
  • 1 tablespoon Flour
  • 3/4 cup parmesan cheese


Preparation:
Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate. 

In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat. 

Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly. 

If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.

Sunday
Nov272011

Clam Chowder (made from leftover broth of Seafood Boil for Two)

Left over broth of Seafood Boil for Two Ammend with the followng:

  • 2 - 6.5 ounce cans of chopped clams
  • 3-5 cups of chicken stock (depending on how much of the leftover broth you have)
  • 1/4 cup of white wine
  • 1- 1 1/2 cups of heavey whipping cream

     The broth you have leftover from your clam boil should be well flavored with the taste of the clams, mussels, and shrimp, making it a perfect base for a clam chowder.  If you do save the broth please remove any uneaten shellfish as they will spoil quickly.  Heat up the left over broth over medium heat along with the addition of chicken stock and the white wine.  Bring to a gentle boil and add two cans of drained chopped clams. Add the cream as well at this point and heat up again to a gentle boil.  Reduce to the thickness you prefer.  Serve with crackers if you so desire. 

Enjoy!