New Orleans Grilled Shrimp
5 cloves garlic, peeled and mashed
1/2 cup olive oil
2 TB coarse ground black pepper
2 tsp. cayenne pepper
1 tsp. sea salt
1 lemon, juiced
1 lime, juiced
1 TB chopped fresh cilantro
5 lb. medium sized shrimp, in shell
In a large bowl, combine the garlic, olive oil, peppers and salt. Cut the lemon in half, squeeze the juice into the mixture and add the lemon. Cut the lime in half, squeeze the juice into the mixture and add the lime. Add cilantro. Mix well.
Add the shrimp to this mixture, and toss to cover. Marinate overnight in the refrigerator.
Remove from marinade, grill over high heat and serve, in shell, with lots of finger bowls, paper towels and containers to catch the shells.
Apple Gingerbread Cobbler
1 14-ounce package gingerbread mix, divided
¾ cups water
¼ cup brown sugar
½ cup butter, divided
½ cup pecans, chopped
2 21-ounce cans apple pie filling
vanilla ice cream (optional)
Stir together 2 cups gingerbread mix and ¾ cups water until smooth.
Set mixture aside.
Stir together the remaining gingerbread mix and brown sugar. Cut in ¼
cup butter until mixture is crumbly. Stir in chopped pecans. Set
Combine apple pie filling and remaining ¼ cup butter in a saucepan and
cook, stirring often, 5 minutes over medium heat or until thoroughly
heated. Spoon hot apple mixture evenly into a lightly greased 11 x 7
inch baking dish. Spoon gingerbread mixture evenly over hot apple pie
filling mixture. Sprinkle evenly with pecan and brown sugar mixture.
Bake at 375 for 30-35 minutes or until set. Serve with vanilla ice cream
Buffalo Meat Loaf
1 cup onion, chopped
2 celery ribs, cut into 1/4″ dice
1 carrot, peeled and cut into 1/4″ dice
1 TB chopped garlic
3 tsp. vegetable oil
3/4 cup fine fresh bread crumbs
1/2 cup fresh flat leaf parsley, chopped
1 large egg
2 TB ketchup
1 TB Worcestershire sauce
2 tsp. salt
1/4 tsp. ground black pepper
1-3/4 lb. ground buffalo
6 shallots, cut into 1/3-inch wedges
6 plum tomatoes, each cut into 6 wedges
1/3 cup water
Preheat oven to 375º F.
Sauté celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper.
Stir in ground buffalo (do not overmix) and form mixture into a 4″ x 10″ oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf.
Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2″ into center registers 160° F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes. While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.
Serve meat loaf with shallots, tomatoes, and sauce. Serves: 6.
Note: Each serving about 221 calories and 8 g fat.
Old Fashioned Deviled Eggs
10 large eggs, at room temperature
1/4 cup mayonnaise OR Miracle Whip salad dressing
1 TB brown mustard
1 tsp. Tabasco hot pepper sauce
1/8 tsp. salt
1/8 tsp. ground white pepper
1/4 tsp. paprika
Fresh celery leaves, for garnish
Place eggs in a large sauce pan and cover with cold water. Cover and bring to a boil. When the eggs boil, turn off the heat (leave the cover on pan) and let stand for 30 minutes. Drain and cover with cold water until completely cool. Drain.
Peel the eggs, rinse and pat dry. Slice them in half lengthwise. Scoop out the yolks and mash together with the mayonnaise, mustard, hot pepper sauce, salt and pepper. Spoon the filling into the egg white halves using a teaspoon or a pastry bag fitted with a 1/2″ star tip.
Dust with the paprika and garnish with celery leaves. Serves 8.
Lobster Corn Chowder
2 TB butter or part bacon drippings
5 or 6 green onions, with about 3 inches of green, thinly sliced
1 rib celery, diced
3 TB diced sweet red bell pepper
2 TB flour
1/4 tsp. Creole seasoning
3 cups chicken broth
1-1/2 cups corn kernels
1-1/2 cups heavy cream, fresh or frozen and thawed
1-1/2 to 2 cups diced cooked lobster meat
1 medium tomato, seeded, diced, optional
Salt and ground black pepper, to taste
1 TB dry sherry, optional
Crumbled cooked bacon, optional
Heat butter in a medium sauce pan over medium low heat; add green onion, celery, and bell pepper. Sauté until celery is tender, stirring frequently. Add flour and stir until blended.
Stir in Creole seasoning and chicken broth. Stir in corn kernels. Cook, stirring, until thickened and bubbly. Stir in heavy cream, lobster,
and tomato. Taste and add salt and pepper, to taste. Stir in sherry and heat through. If desired, top each serving with a little crumbled cooked bacon.
Serve with crackers or hot buttered biscuits. Serves 4 to 6.
Danish Meat Balls with Dill Sauce
1/2 lb. ground venison or ground beef
1/2 lb. ground pork, unseasoned
2 tsp. salt
1/2 tsp. ground black pepper
1/3 cup finely chopped onions
1/2 cup heavy cream
2 cups dry bread crumbs
1/2 cup melted butter
To make the Meat Balls: In a large bowl mix the meat, salt, pepper, eggs, onion and cream. With moistened hands (this will be sticky), shape into 1″ balls.
Roll the meatballs in bread crumbs until well coated. Arrange in a
single layer on shallow baking pans. Drizzle melted butter over the
meatballs. Bake at 375º F., turning 3 or 4 times, until evenly browned, about 35 minutes.
Creamy Dill Sauce
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 tsp. dried dill weed
1/2 tsp. ground allspice
Salt and pepper, to taste
To make the Creamy Dill Sauce: Melt butter in a large saucepan over low heat. Whisk in the flour until smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and
cover with the sauce. Serve over egg noodles.
1-1/2 cups polenta cornmeal or yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1-1/2 cups unsalted butter, softened
2 cups sugar
6 eggs, beaten
1 cup orange juice
3 cups finely ground almonds
1 tablespoon finely shredded orange peel
1-1/2 cups champagne or sparkling wine
1/4 cup sugar
Orange marmalade (optional)
Shaved Parmesan cheese (optional)
Thin orange peel strips (optional)
1. Preheat oven to 325 degrees F. Grease and flour twelve 1-cup
individual tube pans or 4-inch muffin cups; set aside. In a medium bowl, combine cornmeal, flour, baking powder, and salt; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar; beat until well mixed. Add eggs, beat until combined. Beat in orange juice (mixture may appear curdled). Beat in cornmeal mixture just until combined. Fold in ground almonds and orange peel.
3. Spoon batter into prepared pans (about 2/3 cup batter in each). Bake about 30 minutes or until toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes.
4. Meanwhile, in a small saucepan, combine champagne and the 1/4 cup sugar. Bring to boiling, stirring to dissolve sugar; reduce heat.
Simmer, uncovered, about 10 minutes or until mixture is reduced to 1
5. Remove cakes from pans. Transfer cakes to a large platter, placing
cakes bottom sides up. Prick cakes with toothpick. Carefully spoon or
brush champagne mixture over cakes. Immediately cover cakes with plastic wrap; cool completely.
6. Serve cakes at room temperature. If desired, serve with orange
marmalade and Parmesan cheese. If desired, garnish with orange peel
strips. Makes 12 servings.
1/4 cup pure maple syrup or maple-flavor syrup
1 tablespoon bourbon
1/2 of a 15-ounce can (3/4 cup) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup whipping cream
1/4 cup granulated sugar
1/2 of an 8-ounce container mascarpone cheese, softened
1 tablespoon powdered sugar
1/2 cup whipping cream
1 3-ounce package ladyfingers, split
Ground nutmeg or freshly grated nutmeg
1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup,
in a small bowl, combine maple syrup and bourbon. Set aside.
2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and
salt. In a small mixing bowl, combine 1/2 cup whipping cream and
granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
4. To assemble, arrange half of the ladyfingers in a single layer in the
bottom of the prepared pan. Drizzle evenly with half of the syrup. Top
with half of the filling, spreading evenly. Arrange remaining
ladyfingers in a single layer over filling. Drizzle with remaining syrup
and top with remaining filling. Dollop topping over filling. Using the
back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a
serving platter. Sprinkle with nutmeg. Carefully cut the dessert
crosswise into slices. Makes 6 servings.
Snowy Coconut Cake with Pineapple Lime Cream Cheese Filling
1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour, plus additional for pans
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1-1/4 cups granulated sugar
2 large whole eggs
3 large egg whiles
12 ounces cream cheese, not whipped
3/4 cup unsalted butter, softened
1 tablespoon finely grated fresh lime zest
2-1/2 cups confectioners’ sugar
1/2 cup chopped, drained, canned pineapple chunks
5-1/2 ounces unsweetened or sweetened flaked coconut
1. Make cake: Preheat oven to 325 degree F and line the bottom of 2
buttered 9×2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Whisk together cream of coconut, milk, and extracts in a bowl.
4. Beat together butter and granulated sugar in a large bowl with an
electric mixer on high speed until fluffy, about 3 minutes. Add whole
eggs and egg whites, 1 at a time, beating well after each addition,
until combined well. On low speed, beat in flour mixture and cream of
coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
5. Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
6. Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth.
Slowly beat in confectioners’ sugar on low speed until smooth for
frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for
7. Place 1 cake layer on a serving platter and spread top evenly with
filling. Refrigerate until firm, about 20 minutes. Top with second
layer, then spread top and sides with frosting. Chill cake until
frosting is slightly firm. Coat top and sides of cake evenly with
coconut flakes. Makes 8 to 10 servings.
Chocolate and banana gateau dark chocolate
Preparation time less than 30 mins – Serves 1
Cooking time less than 10 mins
30g/1oz walnut pieces
knob butter, melted
For the mousse
2 tbsp soft brown sugar
140g/5oz creamy, soft cheese
55g/2oz plain chocolate
1 banana, sliced
cocoa to dust
1. For the mousse – break up the chocolate and put into a heatproof
dish over a pan of simmering water to melt. Ensure the bowl is not
touching the water.
2. Put the brown sugar and creamy, soft cheese in a bowl and beat
3. Add the melted chocolate and fold in.
4. Put the waffle and walnuts into a food processor and blitz into crumbs.
5. Pour in a little melted butter to help to hold it together.
6. Push the crumbs into the base of an 8cm/3in ring and flatten down.
7. Next put in a layer of sliced banana.
8. Finally put the mousse in the ring and smooth the top off.
9. Dust with cocoa powder and remove the ring.