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.

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!

Seafood Boil for Two

Original Recipe by: Jessica Cameron

We always enjoy a good clam boil with all the various seafood you can incorporate, but it usually entails a large group of people, and a large amount of seafood resulting in a large bill for said goods.  We wanted a way to have a quick version of this for just the two of us that would not cost very much, but still give you that same experience.  You can see what I've used here for seafood, but I encourage you to try crab or crab legs, lobster tail, scallops. It all works, just work out the time each ingredient needs to cook properly and add at the proper time. In addition, the broth we had left over I reworked with the addition of heavy cream and chopped clams into a chowder for my husband that he enjoyed as well.  This is a way to enjoy seafood and not spend too much. I believe this whole thing cost less than $20.00.  Enjoy!

Seafood Boil for Two

• 8 clams medium size*
• 6 mussels
• 6-7 medium de- veined shrimp (26-30 count size)
• 6-7 oz Linguiça link smoked

• 4 half ears of corn on the cob
• 4 cups of peeled, cubed russet potatoes
• 2 shallots thinly sliced
• 3 cloves of garlic roughly chopped
• 1/2 cup chopped bacon
• 2 whole lemons (not Meyers)
• Italian Parsley roughly chopped - approximately 2 tblsp
• Olive oil- 4 tblsp
• Whole cream butter European style 4 tblsp
• White Wine (suggestion: Sauvignon Blanc) 2 cups approximately
• Chicken Stock 1 cup

     Prepare your mise en place*** as all parts need to be ready for this quick boil. Peel and cube your potatoes to approximately 1/2 inch cubes and put in a bowl of cold water to keep from browning. Have your corn defrosted and ready. Slice the shallots. Chop the bacon and linguica. Clean the mussels of beards, rinse your shrimp and clams*.  Measure out your wine and chicken broth. Chop your parsley. You're ready to go!

     Because this is a fairly short boil I'll outline this differently than my other recipes to follow your timer. Have a reliable digital timer at the ready.

     Set it for 25 minutes. Use a large stock pot (like 2-3gallons) and line the bottom of it with olive oil. Set your heat to medium and add the bacon and linguica.  Sauté until the bacon is crisp and the linguica is browned. This will take approximately 7 minutes.

     Add the shallots and sauté and additional 1 minutes. Add the garlic and sauté another 30 seconds.     Add 2 tablespoons of butter to the pot and add the diced potatoes.  Sauté for an additional 3 minutes until the potatoes brown a bit.  

     Add the clams and corn on the cob with 2 cups of wine and 1 cup of chicken broth.  Sauté for 4 minutes.  

     Add the mussels and steam for an additional 4 minutes.

     Add the shrimp with 4 minutes left .  Halve two lemons and squeeze all four halves Into the pot and throw in the pot.  Add 2 more tablespoons of butter and melt.  

     Once the shrimp is pink turn off the heat and pour the entire pot into a large bowl, sprinkle with the chopped parsley, and serve.  

     Serve with an empty bowl to hold the empty shells once eaten.  Additionally, serve with crusty bread and cocktail sauce for the shrimp (recipe below).  Serve with a bowl for each to enjoy the tasty broth as you each seek out the shellfish.

* 12 hours before cooking soak your clams in cold water and let sit. They will release any sand they are holding within the shell.
**Cocktail Sauce:  50% ketchup - 50% horseradish sauce - a squeeze of lemon juice mixed

***Literally "everything in place", a preparation style that entails pre-preparation of all ingredients beforehand.

Thanksgiving Dinner 2011 Menu

A dinner for Two

• 10 lb Fresh Petite Turkey brined with a Thyme-Rosemary-Lemon butter rub and Gravy (JLC)
• Baked Bourbon Cranberry Sauce (Bobby Flay)
• Wild Mushroom Stuffing (The Essential New York Times Cookbook)
• Fresh Green Beans with Sautée Mushrooms in White Wine (JLC)
• Brussels Sprout with Mustard Glaze (The Culinary Institute of America, Vegetables)
• Mashed Potatoes with Roasted Shallots (JLC)
• Parmesan Creamed Corn (Big Oven App)
• A Spanish Port for after dinner aperitif

Please check back for updates, and thanks for stopping by!

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Brats with Curry Ketchup (Sandwich)

     This recipe was inspired by an Austin, Texas eatery we enjoy at ACL Festival called The Best Wurst. Since we were unable to attend the festival this year, we made these in honor of the festival happening this weekend. Of course, we put our own twist on it!

Curry Ketchup:

• 1/2 cup of ketchup
• 1 tblsp curry powder
• 1 tblsp cumin

     Blend together and set aside to let the flavors blend. We suggest making the day before and putting in the fridge.

Brats:

• 1 pack of smoked brats
• 12 oz bottle of beer
• 2 cups of water
• 1 tblsp beer extract powder
• 3 tblsp pickling spices
• 1 tblsp mustard seed
• 1 sweet onion sliced
• 1 tblsp of balsamic vinegar
• Olive oil
• Sourdough rolls

     Place the brats in the mixture and bring to a boil. Reduce and simmer for 30 minutes on a low simmer. Turn off and let them cool off in the brine liquid.
     Slice thinly the sweet onion.  Sautéed over medium heat the sliced onion until wilted. When almost done, sprinkle with balsamic vinegar and sautée a minute or two more. Take off the heat.
Grill the brats until slightly crisp.
     Split the rolls, lightly coat the inside with oil, and lightly toast the bread on the griddle.  Keep the onions warm while toasting the bread.
     Split the brats lengthwise. Generously coat both sides of the rolls with the curry ketchup, put the split brats on the roll, top with onions. Enjoy!

Creamy Gorgonzola Polenta with Summer Squash Sauté

From Eating Well Serves Two

     Over the past year we've posted a lot of Jessicas' original recipes here at CookedThat which is somewhat contrary to the original intention of this site, which was to offer a practical and enticing diary of the food we've made, the gear we use and the eateries we like.  Well, this entry is one of a few standards, the Polenta presented in Eating Well Serves Two.  We've made so many recipes from this book (and I say we lightly, Jess has done the lions share of the cooking) that I must recommend it as a staple reference for any aspiring chef. -Ed

     This gorgonzola polenta finishes as a creamy, cheese, luscious corn mash, with the addition of sautéed summer squash. It's more decadent that you would imagine. We wolfed this meal down.  We served it with some homemade garlic toast. Delicious and light!  - Jess

Supremes De Volaille A Blanc (Chicken Breasts Poached in Butter, with Wine and Cream Sauce)

This image was take from our personal collection.

This scan is taken from "The French Chef Cookbook" by Julia Child (1961).  Buy It Here.      

     This recipe by the highly loved, by me,  Julia Child, is the first recipe I made when I was 18 years old. This was the first cookbook I bought, printed in 1963 and I’ve made it every year ever since. It’s a classic French sauce and simple as can be, but as Guy Fieri would say, you can put this sauce on a shoe and it would taste good. I love this recipe and anyone that has had it can tout its virtues. Yum, and Love you, Julia! I’ll make this my whole life and always think of you and Paul enjoying this at 10 PM in France. 

Zucchini and Tomato Gratin

 

Written by Jessica Cameron Aug. 30 2011

• 1 -1/2.lbs of fresh zucchini sliced 1/4 inch thick
• 1 -28 oz can of whole peeled tomatoes
• 5-7 oz of mozzarella Sliced 1/4 inch thick
• 1 cup of finely grated parmesan reggiano
• Black pepper
• Olive oil (approximately 1 cup)
• Fresh herbs: basil, oregano, Italian parsley

     Drizzle a generous amount of olive oil in a roasting pan to coat the bottom.  Layer the zucchini evenly across the bottom of the pan going 2 layers deep. Sprinkle with more olive oil and black pepper and some ribbons of basil. Slice the tomatoes quarterly and drape all over the zucchini. Pour a bit of the tomato water over the zucchini. I want to partially stew this squash. Season with pepper, olive oil, and ribbons of fresh herbs. Sprinkle with the Parmesan. Bake at 350 degrees for 25 minutes, uncovered, then cook another 20 minutes at 300. The Parma will crisp, the zucchini will stew and be tender and cheesy with tomato and fresh herbs.  Let cool a few minutes and serve as a side with a grilled meat and rustic garlic bread to soak up juices.

Long Island Iced Tea

• 1 cup crushed ice
• 2 ounces Absolute Wild Tea Vodka
• 2 ounces Tanqueray Rangpur Gin
• 2 ounces Silver Tequila
• 2 ounces White Rum
• 1 ounce Cointraeu
• ¾ cup Cocacola*
• ¼ cup Lemonade

Combine in a shaker, shake and pour.

*Note: The Coke we use is imported from Mexico as it's made with real cane sugar and not corn syrup as in the United States.

 

Caprese Salad

• 5 Medium Tomatoes
• 16 oz mozzarella (preferably buffalo mozzarella, fresh)
• 10-15 basil leaves chiffonadd
• Olive oil
• Balsamic vinegar
• Salt & freshly ground pepper

     Slice tomatoes approximately 1/4 inch thick. Slice the mozzarella equally thick. Lay tomato, cheese alternately until plate is full. Roll your basil leaves and thinly slice until you have basil ribbons. Lightly salt the platter and freshly grind pepper over the whole plate.  Drizzle olive oil generously over the entire plate. Drizzle a good balsamic vinegar generously over the plate.  Cover the plate with plastic wrap and chill for 1-2 hours. Serve cold.

Bacon Jalepeno Poppers

• 18 jalapeños cored & seeded/deveined*
• 24 oz cream cheese softened
• 4 1/2  tblsp dried green onion minced
• 1 tblsp fresh cracked pepper
• 2 tsp grated lemon rind
• Juice of 1/2 of the lemon
• 18 strips of smoked bacon

     Combine the cream cheese, chives, black pepper, lemon rind, and lemon juice. Blend thoroughly with a spoon to insure an equal blend throughput. Let the mixture sit out while you prepare the peppers to be stuffed. This will loosen up the mixture for stuffing.
     Cut the top of the chilis off and core, devein, and seeded. Rinse the prepped peppers in a bowl of cold water to insure all the seeds come out.
Dry the chilis off in a paper towel and rack.
Stuff the cream cheese filling. Wrap the bacon and toothpick the seam. And top with shredded sharp cheddar.
     Bake at 375 for 1 hour covering the peppers with foil after 30 minutes. finish on the grill for 5-10 minutes to crisp up the bacon and serve.

     This recipe was assembled for my dear friend Tim Johnson for his birthday.  Love you Temmeh!

Guacamole

3 large avacados

1 large white onion

Lime juice

1 jar of pimentos

Chopped cilantro

2 Diced Tomatoes

Salt & pepper

Remove the avocoda shell and pit, and add to bowl, continuously coating the avocado with lime juice to insure it does not brown.

Dice the white onion and pimento and add to the bowl. Also chop about a cup of cilantro and add to the mix. Mash the entire mixture until smooth. Let it sit a few hours in the frig to insure it sets up.

To store, lay saran wrap, touching the surface of the guacamole to keep a skin from forming. Should last a few days.

Guacamole

• 3 large avacados

• 1 large white onion

• Lime juice

• 1 jar of pimentos

• Chopped cilantro

• 2 Diced Tomatoes

• Salt & pepper

Remove the avodaco shell and pit and add flesh to bowl, continuously coating the avocado with lime juice to ensure it does not brown.

Dice the white onion and pimento and add to the bowl. Also chop about a cup of cilantro and add to the mix. Mash the entire mixture until smooth. Let it sit a few hours in the frig to insure it sets up.

To store, lay saran wrap, touching the surface of the guacamole to keep a skin from forming. Should last a few days.

Bacon Potato Pancake

Concept: Jessica / Execution: Eddy

• 2-3 medium russet pototes grated on a cheese grater large grated size (about 2 cups of grated potato)
• 1/2 cup of ground bacon browned slightly prior to mixing
• 1/4 cup grated onion
• 1 egg whipped with a fork incorporating yolk & whites thoroughly
• Black Pepper

     Begin your ground bacon until you just begin to brown it.  Keep it moving so you don't over do it as it will finish cooking in the pancake.  Drain off excess grease.  Combine all ingredients in a bowl and mix everyting thoroughly.  Add black  pepper to taste. The bacon will add sufficeint salt so refrain from salting.  Once satisfied it's thoroughly mixed, smash the mixture down into a non stick pan and form your pancake.  Set your pan over medium high heat (1-10 option, set around 7) for about 8 to 10 minutes until you develop a nice golden crust. Once you get to that point you can flip it over (in pieces or as a whole to brown the other side.

    You may make these ahead of time and reheat in the morning by throwing in a warm oven if you want to cut down on morning prep time.

Jessicas' suggested serving ideas below:

Over Easy Egg & Greens:  Bacon potato pancake on the bottom,  a cup of chopped arugala greens with a few squeezes of lemon juice on the greens, an over easy egg on top of the greens. Serve with hot sauce.

Scrambled Eggs & Tomato:  Bacon potato pancake on the bottom, 2-3 slices of red tomato salted lightly and black pepper to bring out some liquid in the tomato and a squeeze of lemon juice,  1 egg scrambled on top. Serve with hot sauce.

Poached Egg & Avocado: Bacon Potato pancake on the bottom, sliced avocado with a squeeze of lemon, salt, & pepper, 1 poached egg on top. Serve with hot sauce.

BeforeAfter

Bacon Burgers

Concept: Jessica / Execution: Eddy

• 1 lb of ground buffalo meat (or very lean ground beef 4% fat)
• 1/2 cup of ground bacon uncooked (ends and pieces ground are just fine)
• Burger buns
• Toppings:  tomato, lettuce, mustard, ketchup, cheese

     Combined your ground meats together and mix to insure the bacon is mixed evenly throughout the ground bison/beef. Form your burger patties to about 1/2 to 3/4 inch thick. Grill or pan sear your burgers to your preferred doneness.  We prefer medium rare. Just slightly pink in the middle. Add your cheese near the end to melt it a bit, if adding cheese.

     You will find a bacon flavored burger with an even amount of fat because you used a lean base meat and the fat comes from the bacon.  A very bacony burger!

Ground Bacon

Goat Cheese Chicken with Wild Mushrooms

• 5 thinly sliced chicken breast
• 4 oz goat cheese
• 3 oz pancetta
• Butchers Twine
• 16 oz can of diced tomatoes
• Sea salt
• Freshly ground black pepper
• Italian Seasoning
• White Vermouth 

Preheat your oven to 350 degrees.

     Put your already thinly sliced chicken breast between two sheets of foil or saran wrap and pound to make them thinner. 

     On a chicken safe cutting board lay out the pounded chicken breasts and line them with 1-3 pieces of pancetta, depending on the size of the breast.  In the middle of the breast place a slice of chilled goat cheese about 1/3 inch thick and roll the breast around the cheese to form a chicken roll. Tie this to keep it together during the roasting time. 

     Place all the chicken rolls in a glass 9 x 9 pan that has been lightly oil with olive oil.  Pour the can of diced tomatoes over the chicken, liquid and all.  Add to that approximately a cup or so of white vermouth over the whole pan, with a sprinkling of Italian Seasoning, and black pepper and salt.  Cover with foil and bake for 15 to 20 minutes.

Our Pastrami Is Done

Corn Beef And Cabbage Brining Process

December 2010

• 5-6 lb brisket of beef
• 1 cup of pickling spices
• 2 cups of salt
• 1 cup of juniper berries
• 10-20 bay leaves

     In a 12 quart container place you beef brisket and fill the remaining container with water until the brisket is covered.  Place in a cool place (ie. Chilled garage in the winter) or in a refrigerator.  Let the brisket sit in the brine for 2 weeks.  You are welcome to stir it up every few days if you wish or just seal it and leave it for 2 weeks.

Corned Beef and Cabbage

• 5-6 lb corn beef brisket 
• 2 cups of the saved brining liquid
• 5-6 bay leaves
• ½ cup pickling spices
• 1 large head of green cabbage outside leaves removed, cut into quarters
• 2 lbs potatoes peeled and cut into large chunks
• 3 turnips peeled and cut into large chunks
• 5 lbs of carrots peeled and roughly chopped in large stalks

     In a large pot, filled with water, add the 2 cups of brining liquid and the additional spices.  Rinse off our corn beef of the spices from the brining to release extra salt left on the beef.  Bring your beef and the pot of water and spices to a boil, then cover, and let simmer at a medium boil for approximately 1 ½ hours on the stove top.  After 1 ½ hours add the root vegetables (Potatoes, Turnips, and Carrots) to the boil for minimum 30 minutes.  At 2 hours bring the pot to a full boil again and add the cabbage to the top of the boil, and cook for 10 minutes.  After 10 minutes, remove just the cabbage with a strainer spoon and place in a bowl with a stick of butter cut into smaller pieces place throughout the cabbage and stick in a warmed oven while you retrieve the rest of the vegetables and the corn beef.

     With a slotted spoon or a type of straining utensil, remove all the potatoes, carrots, and turnips from the water and set in a serving dish.  Remove the beef and set on a cutting board to slice after letting it cool about 10 minutes.  Run a strainer through the boiling water to get all the veggies you may have missed. 

     Once the beef has cooled slice it and place on top of the vegetables it was roasted with.  You will see some of the spices still mixed in with the veggies, but it lends a nice smell and they are not hard to eat around.

     I serve my corn beef with a creamy horseradish sauce. 

     Enjoy! It reheats very well for days!  It’s such a treat to have even after all the time it took to make it!

     Slainte!

Jessie’s Breakfast Potatoes

I’ve been making these for years for Eddy and decided to write it down finally. They are adjusted as certain ingredients are available, but this is the base recipe. If I have fresh herbs on hand like Italian Parsley, Rosemary, or Thyme, I throw that in as well.  These reheat very well, work great for larger groups for family gatherings, and last well on a breakfast buffet.  We suggest they are tastier with ketchup and/or hot sauce of your choice

• 3 large Russet Potatoes, peeled & cubed to about ½ inch cubes (approx 4 cups)
• Olive oil, approximately ½ cup, enough to generously coat the bottom of your pan
• White onion, about 2 cups, roughly chopped
• 1- 14.5oz. can of diced, low sodium tomatoes, keeping the juice in the can
• Dried Thyme, about 2 tblsp
• 1 Tbsp Smoked Sweet Paprika (optional for smoky potatoes)
• Salt & Black Pepper (generous on the black pepper)

Heat your pan to medium high heat, with the olive oil coating the bottom of a non-stick skillet.  Drain your potatoes from their water bath (to keep them from turning brown) and add to the heated pan. The potatoes will take the longest to cook, but they will get a slight crust on them and soften at the same time.  You could do these in a cast iron skillet for more of a crust but it tends to stick if you don’t keep it moving every few minutes.  At approximately 20 minutes, stirring the potatoes every 5 minutes or so, when your potatoes are browned, add your onion.  Let it fry for another 10 minutes, stirring every few minutes.  At 30 minutes, add the can of tomatoes, tomato juice and all, and your spices.  Mix everything thoroughly, lower the heat to half, and let it fry on the stove top for another 10 minutes or so. Your potatoes should be close to falling apart, everything should be heated through, and you can keep them on low, while you assemble the rest of your breakfast.  These also reheat well at 300 degrees for 10 minutes covered for any leftovers.

Options: I’ve added other veggies like sliced mushrooms, diced bell pepper, even finely diced jalapeños, if you’re looking for some heat up front.  If you have available to you sweet onions like Vidalia or Hawaiian, use those instead of white onion.  The sweet onions work well with the sweetness of the tomatoes.  I’ve also had cheese melted on top of individual servings, and sunny side up eggs served directly on top of warm potatoes. 

Bacon Option:  Instead of straight olive oil, we’ve done the bacon in the pan first, and saved some of that bacon grease and mixed it with the olive oil to add a hint of baconiness (as Eddy would say).