Rum Cake

My Dad used to make this wonderful cake when I was a kid, and I’ve always loved it.  I loved it so much, that one day while attending high school, I took a piece of Rum Cake as part of my lunch.  Well, to make a very long story short, the teacher I had directly after lunch smelled the alcohol on my breath and did not believe a word of my explanation.  I was sent to the office, and my parents were called (they had no idea I’d included a piece of the alcohol laden yumminess in my lunch).  When my Mom confirmed my story with the Principal, I was still sent home.  You could tell they had no clue what to do with someone who clearly smelled of alcohol, but had not drank and was not drunk.  (The alcohol actually cooks out….ummm, kinda)

When my parents got home, all they could do was ask me ‘what the hell were you thinking??!!’  And then follow-up such a serious question with a chuckle.  They knew that it was just a dumb thing I did, and that I meant no harm.  Actually, it never really crossed my mind that I had alcohol breath.   

So bottom line.  Though this sounds pretty obvious I’ll give you a warning.  Rum Cake is safe for all ages…but make sure your kiddies don’t take it to school!

Ingredients

  

Topping

1 cup chopped pecans

1/4 cup butter, softened

1/4 granulated sugar

1 tsp cinnamon

Cake

1 (18.25 ounce) package yellow cake mix w/ pudding in the mix

4 eggs

1/2 cup skim milk

1/2 cup vegetable oil

1/2 cup rum (I used Bacardi)

1/2 cup butter

1/4 cup water

1 cup white sugar

1/2 cup rum

 

Directions

Preheat oven to 325 degrees F. In a medium bowl, combine the ingredients for the topping.  Grease and flour a 10 inch Bundt pan, then sprinkle the topping mix on the bottom of the pan.

In a large bowl, combine cake mix, eggs, milk, oil and 1/2 cup rum. Blend well. Pour batter over crunchy topping mix in the pan.

Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Once the cake is removed, let sit for 10 minutes in the pan, then take a rubber spatula, or flat instrument and gently loosen the cake from the sides and the center of the bundt pan.  Pour about 1/3 of the glaze down the sides, rotating the cake so the glaze is distributed evenly, then repeat the process with about 1/4 of the glaze for the center of the cake (around the inner rim of the cake pan).  This will allow the glaze to flow to the bottom of the pan (the top of the cake), and also coat the sides of the cake.  Poke about 5 holes in the cake and pour the rest of the glaze over the top (which will be the bottom)  Let the cake rest for about an hour, then invert onto a serving platter.  

Directions for making the glaze

In a medium saucepan, add the butter, water, and 1 cup of sugar.  Combine and bring to a boil.  Let the mixture gently boil for 5 minutes stirring constantly.  Remove the saucepan from the heat and add the 1/2 cup of rum.

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Caipirinha

The Caipirinha is considered Brazil’s national cocktail, and is a very simple recipe consisting of lime, sugar and Cachaça.  Cachaça is essentially the same as rum, but most rum is made with molasses, and Cachaça is made with sugarcane juice. 

 I was lucky enough to discover this delicious concoction a few years ago, and it’s been one of my favorites ever since.  It’s light and refreshing and strong. 

This is a must have recipe when you’re throwing a backyard barbeque in the summertime, or serving up some delicious Feijoada!!

Serves 1

Ingredients

1 lime 

2 tsp sugar

cachaça

ice cubes

Directions

  

Cut both ends off the lime, then cut in half.  Cut out the pith in the middle of the lime.  Slice the lime halves into 4 slices, then slice the slices in thirds.  Put the contents into an old fashioned glass.  Add the sugar, and muddle the contents.  Try not to muddle it too much that it becomes bitter, but make sure all the lime juice is released.  Fill the glass with ice, then with cachaça and either stir well or use a shaker to incorporate. 

Then drink it.

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Chopped Salad

This is my most favorite salad in the whole wide world.  Top it off with a little ranch dressing, or you can use the Bacon Blue Cheese Dressing below. 

 

 

Ingredients

 

1 head iceberg lettuce, washed and chopped into 1 inch pieces

4 roma tomatoes, rinsed and seeded.  Chopped into 1 inch pieces

1 1/2 to 2 cups crisp bacon, crumbled or cut into 1 inch pieces

Some other options are to add diced chicken breast, olives, blue cheese crumbles, shrimp, fresh corn, or avacado

Directions

 

Combine all the ingredients in a large bowl.  Serve with your favorite dressing.

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Honey Dijon Dressing

I love the simplicity of this dressing.  Just throw everything in a jar and shake it up.  This is good on a slaw type salad (I make a killer one with shrimp), or you can throw it over some chicken breast and bake them.  Or use it as a dip for chicken nuggets. 

Anyway…Enjoy!!

Ingredients

 

1/2 cup vegetable oil

1/3 cup honey

1/4 cup lemon juice

1 tbsp dijon mustard
cracked black pepper to taste

Directions

 

Place all the ingredients in a jar, and shake vigorously.   Shake again before serving.

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Bacon and Blue Cheese Salad Dressing

  

Here’s a nice ‘un-healthy’, but healthier than fried chicken recipe for a lunch or dinner. 

Makes about 2 cups

Ingredients

1 cup sour cream

1/2 cup mayonaise

6 tbsp milk

1 tbsp white wine vinegar

1/4 tsp crushed garlic

1/2 tsp sugar

1/4 tsp salt

1/4 tsp pepper

1 cup crumbled blue cheese

1/4 cup crumbled bacon

1/4 cup chives, minced

Directions

 In a medium sized bowl, combine the mayonaise, sour cream, milk, vinegar, garlic, sugar, salt and pepper.  Stir in the cheese, bacon and chives.  Cover and refrigerate for about an hour before serving.

Throw it over the lettuce of your choice, and top with additional bacon.

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Fried Soft Shell Crab & Remoulade

I LOVE soft shell crab!!  Besides being succulent, soft-shells are clean: they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they’re kept.

Where I live, there’s pretty much no way that I can get fresh live Soft Shell Crab.  Subsequently, that means that I’ve never had to clean them, because where I get them, they’ve been cleaned and flash frozen.  Honestly, I don’t even know the first thing about cleaning, or ‘dressing’ a soft shell crab.

But, for those of you who are lucky enough to have access to fresh seafood,  after doing a  bit of research on the internetz, I’ve found some pretty good instructions on cleaning Soft Shell Crab via the  Cooking Light website.

1. To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made.

2. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side.

3. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Once cleaned, crabs should be cooked or stored immediately.

(after that description, I’m very happy that I get them cleaned and flash frozen)

Now, I’ve heard that some people get kinda grossed out by eating the intestines…etc.  It’s never bothered me, but if it bothers you, then I’ve been told of a simple solution.

After cleaning, using the directions above, simply cut the body in half from the eyes (or where they were positioned) to the back.  Then gently remove them innards.

Serves 4

Ingredients

4 soft shell crabs

1 cup buttermilk

1/2 cup flour

1/2 cup panko bread crumbs

1 tsp Old Bay Seasoning

1/2 tsp pepper

1 cup clarified butter

Directions

After the crabs have been cleaned, and before cutting in half (if you’re doing it that way), soak the crabs in the buttermilk for about 2 hours.

Meanwhile, mix together the flour, panko, old bay, and pepper in a platter for dredging.

Heat the butter for frying.

After the crabs are done marinating (if you’re cutting in half to gently remove the intestines, this is the time to do it); working with 1 crab at a time; remove and let the excess buttermilk drain off then dredge in the flour mixture.  Make sure they’re coated well.

Add each crab to the butter and cook until the shell looks pink, and the coating is nicely browned.  If cooking more than 1 at a time, don’t overcrowd the pan.

Now…you can either make yourself a ‘po boy and dress it up nicely… or simply plate the crab and eat it with a little remoulade sauce.  Recipe below.

Remoulade

Ingredients

Yields about 2 cups

1/4 cup lemon juice

3/4 cup vegetable oil

1/4 cup green onion, minced

1/4 cup celery, minced

3 tbsp creole mustard

3 tbsp yellow mustard

3 tbsp ketchup

3 tbsp chopped parsley

1 tsp salt

1/4 tsp cayenne pepper

Directions

Place all ingredients in a blender and blend for about 30 seconds.  Let flavors marry in the refrigerator before using.

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Tori no kara-age

Ok.  That’s a pretty fancy name.  It’s just Chicken Nuggets.

But these are no ordinary nuggets.  These are little pieces of heaven Japanese Chicken Nuggets!  That means that whenever I know I’m gonna be eating them or making them, my tummy does the happy dance.

Nope…the Golden Arches have nothin’ on these chicken nuggets!!

Serves 2

Ingredients

8 ounces boneless chicken, cut into bite-sized pieces ( To change it up a little, I usually use one thigh and one breast)

1 egg, beaten

1 tsp grated ginger

1 clove garlic, grated

2 tsp soy sauce

1 lemon, halved

2 tbsp wheat flour

2 tbsp cornstarch

Oil for deep frying

Directions

Mix together the egg, ginger, garlic, soy sauce and the juice from 1/2 a lemon in a medium sized bowl.  Place the chicken pieces in the bowl and toss to coat.  Let the chicken marinate for about 1/2 an hour.

Meanwhile, mix together the flour and cornstarch.

Heat the oil in your wok, or heavy bottomed skillet.

After the chicken has marinated, remove from the liquid and let the excess drain off.

Toss the chicken in the flour mixture to coat.  Deep fry in the oil until golden brown.

After cooking is complete and the chicken is removed from the oil, squeeze the other half of the lemon over top the chicken.

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Gyoza

As I’m sure you can tell…I love all kinds of foods.  I’ve been lucky enough to have traveled outside the U.S. in my younger years, and during my adult life I’ve made friends with quite a few people of many different nationalities. 

These potstickers origininated in China, but have become widely popular in Japanese cuisine.  They are time consuming, but I’m the type of person that actually enjoys cooking.    Gyoza have always been one of my favorite things to eat.  Everytime I’m at a Japanese restaurant, they’re are always part of my meal.  

Having the ability to make these, as well as other well known Japanese dishes is truly a bonus.  With this Gyoza recipe, you can tweek this pretty much any way you’d like.  I’ve added minced shrimp, beef, and have even had them vegetarian style. 

 

10 servings

Ingredients

1 tbsp sesame oil

2 cups cabbage, minced

1/4 cup green onion, minced

1 clove garlic, minced

1 tsp ginger, minced 

(fyi…obviously all the mincing  goes alot quicker if you use a food processor)

1/2 lb ground pork

2-3 shakes of soy sauce

Vegetable oil

1 pkg Gyoza wrappers (you can use wonton if you can’t locate Gyoza)

Water or Beef Broth

Directions

 

In a large bowl, add the sesame oil, cabbage, green onion, garlic, ginger, pork, and soy sauce until well incorporated. 

Heat the vegetable oil in a wok or large skillet over medium highg heat. 

Lay the Gyoza wrapper on a flat clean surface, and place approximately 1 tbsp of the mixture in the center of the wrapper.   Wet one half of the wrapper with moistened finger tips, and then fold over.  (It should look like a half circle)  Crimp the edges about 5 times.  (See the pictures I’ve posted to see how they should look).  Repeat this process until all the mixture and wrappers are processed.

Add a few Gyoza to the hot oil (do not overcrowd the pan) and cook for approximately 1 minute or until nicely browned.  Increase the heat to high, and add enough water (or beef broth) to the wok to until the liquid is about half the height of the dumplings.  Cover immediately and steam until the liquid has evaporated. 

Remove and repeat the process until all dumplings are cooked. 

Enjoy with Gyoza dipping sauce.

___________________________________________________

Gyoza Dipping Sauce

(adjust to you’re personal taste.  This can be a little spicy)

Soy Sauce

Sesame Chili Oil

Dash of vinegar

minced garlic

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Oh Good Lord!!

I was always a HUGE fan of Luther Vandross.  Huge fan.  I never really understood the sex appeal, but many women would go to his concerts and throw their panties on the stage.  I couldn’t imagine doing this for any singer, no matter how hot he is.  But for some reason, the ladies did it for Luther.  As they also do it for Wayne Newton, Barry Manilow…and all those other male stars that I find, well, not so attractive.  But I digress…

I heard of this burger a few years ago, and I have to admit; I’ve never tried it, and I probably never will.  But damn, it sounds freakin’ good!!

The Luther Burger was named after Luther Vandross.  There are many different versions of how this burger came to be, and why it’s named after him. 

I’ve heard that Luther came up with it himself after he had a craving for a burger and noticed that he lacked one of the main ingredients.  A hamburger bun. 

So instead of getting one of his many (I’m sure), minions to run to the store for him, or to perhaps use regular sandwich bread, he naturally decided to use a couple of Krispy Kreme Donuts he had lying around.  And somehow it ended up being a featured sandwich at Mulligan’s Bar in Decatur, Georgia

In case you missed the sarcasm, I tend to not believe that version of the story. 

Another popular version is that a cook at the famed Mulligan’s Bar ran out of buns and grabbed a Krispy Kreme Donut to finish off someone’s burger that they had ordered.

Once again….really?

Either way, all the different versions ultimately end with Luther being a huge fan. 

Though one story states that he never even tried the burger. 

Who knows.

The only sure thing, is that for some strange reason, this burger is named after him.

 The calorie count hovers around 1000, with 45 grams of fat.  Of course these numbers depend on how much bacon and cheese you use, as well as the weight of your burger.

This is not really a recipe, just more of instructions of how to build this burger. 

If you dare to indulge in such a meal. 

I don’t want hate mail stating how irresponsible I am for even informing you of this heart attack sandwich.

I’m just here to entertain.

If you do try it, or have ever had it…please drop me a line and tell me how it is. 

Cook your burger however you like it

Top with cheese and cooked bacon slices

Slice a Krispy Kreme Donut in half, lengthwise, and place on the grill cut side down

When you have sufficient grill marks, remove the donut halves and place one half, cut side down on your plate.  Place your burger on the donut half and top with the other half of the donut, cut side up.

Now I know what you’re thinking… It looks so much prettier if the donut halves were cut side in.  But believe me…you’ll thank me later if you do it the way I stated.  The correct way.  If you put the cut side in, when you pick up your burger, you’ll get glaze all over your hands. 

Well, you’ll probably get a lot of glaze on your hands anyway…but not as much. 

Thanks Luther.

 

Caldeirada De Peixe

 

Caldeirada De Peixe is a Portuguese Fishermans Stew.  This recipe calls for specific types of fish, but truthfully, this recipe is largely made up of whatever the fishermen were lucky enough to catch that day.  Feel free to change it up and use any fish that suites your fancy, except of course, I wouldn’t use a fish that has too strong of a flavor.  Nice and mild…

Also, traditionally the recipe calls for Cilantro instead of Parsley.  I try to keep it real when I can.  And if I can’t, I’ll let you know, as in this instance.  If you like Cilantro, use it.  It lends to the true taste of this stew.  Enjoy!!

 

Ingredients

 

2 tablespoons olive oil

3 onions, halved and sliced thin

2 red peppers, halved and sliced thin

3 garlic cloves, minced

2 potatoes, peeled and sliced 

4 tomatoes, coarsely chopped

1 1/2 cups white wine (not cooking wine please) 

2 cups chicken broth

2 bay leaves

salt & pepper

pinch of saffron

1 lb mackerel, 1 1/2 inch dice 

1 lb monkfish, 1 1/2 inch dice 

1 lb large shrimp, cleaned but with tails 

20 mussels

20  clams

fresh parsley

Directions

In a large saucepan, heat oil over medium heat, add onion, peppers, garlic and cook for about 20 minutes, stirring often.. Add potato, tomato, wine, broth, bay leaves, and saffron, then  bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.  Season to taste with salt & pepper.

In layers, add the fish on top of the mixture, then the shrimp, mussels and clams.  Cover, cook until shells open, about 8-10 minutes.  

Discard any shellfish that did not open.

Once the stew is in bowls, garnish with the fresh parsley.

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