Shrimp Toast

The first time I had Shrimp Toast, it was from a very well known Chinese Restaurant in the Denver metro area.  I ordered delivery with some co-workers, and one of them ordered this fabulous appetizer.  When our food arrived she offered me one, and I graciously declined.

I love shrimp.  I love toast.  But both of them together….??  I don’t think so, thank you very much.

Well, as she sat there, enjoying her Shrimp Toast, dipping it in her sweet & sour sauce, I have to say that I was very intrigued.  It smelled good.  It crunched good.  And really, is there anything that’s not tasty when dipped in Sweet & Sour?  I think not!!

So I gave them a try.  Wow.  The sweetness of the shrimp, along with another level of toasted bread.  Along with the sauce??  It was nothing I had had before, and I loved it.  Totally awesome!!  And that is when I asked the restaurant for the recipe.  And they gave it to me.

Imagine that!!  Anyway, I hope you give them a try the next time you have a dim sum party.  Or any other kind of party for that matter.

Ingredients

1 lb shrimp, cleaned

4 cloves garlic, coarsely chopped

1 small shallot, coarsely chopped

1/2 tsp ginger, coarsely chopped

2 1/2 tbsp water

1 tbsp sugar

1/2 tsp salt

1/4 tsp pepper

25 pieces bread

2 cups oil

sweet & sour sauce, or asian chili sauce for dipping

Directions

Heat the oil in a deep fryer to 350 degrees f.

Place the first 8 ingredients in a food processor and blend until smooth.  Evenly spread the mixture on the bread; it should adhere nicely. Cut the bread slices in quarters.

Place the quarters in the oil, shrimp side down.  Only fry 5 or 6 at a time.  Flip over when the shrimp side is golden, and brown the other side.  Remove with a slotted spoon, and drain on a paper towel lined platter.

Serve with the sweet & sour sauce or the chili sauce.

Ricotta Fritters

I’m a fritter whore.  If you told me that you had a batch of ‘fritters’, you’d be my best friend forever.  Or until I finish my plate.  It depends how the conversation went. 

Anyway, as you can tell, I perk up at the word ‘fritter’.  It doesn’t matter what kind.  Corn, Apple, Banana, or Ricotta.  It doesn’t matter.  I’m eating them. 

Try this fritter recipe!  And make sure you invite friends or extended family.  Mainly because, after your first bite, you’ll want to eat the whole batch.  You need reinforcements.  Brew up some coffee, and prepare for pleasant conversation, and great nom-nom-noming.  Kinda like the end of a ‘Giada at Home’ episode when she’s sitting in her backyard enjoying something dainty with her ‘friends’.  =)

These fritters are light and crunchy on the outside, and creamy yummy on the inside, and taste hella good either drizzled with honey, or dusted with confectioners sugar.  Or both!! 

Ingredients

3 eggs, beaten

3 tbsp sugar

1 lb ricotta cheese

1 tsp lemon zest

1 tsp vanilla

1/2 cup all purpose flour

1/2 cup cake flour

3 tbsp baking powder

pinch of salt

vegetable oil

confectioners sugar for dusting or honey for drizzling

Directions

 

Combine the eggs and sugar. Once the eggs and sugar are incorporated, add in the ricotta cheese; mix well.  Mix in the lemon zest and vanilla.  In a separate bowl, sift together the flours, baking powder and salt.  Add the wet to the dry, and mix well.  Cover and set in the refrigerator for about an hour.

Heat about 1 1/2 inches of oil in a heavy bottomed skillet to medium-high heat.  Once the oil is up to temperature, drop the batter into the oil; measuring about 1 tsp of batter per fritter.  Don’t overcrowd the pan…do about 5-6 at a time.  Cook until golden brown.  Remove and drain on a paper towels.  Dust with confectioners sugar or drizzle with honey.  Serve immediately.

French Toast with Caramelized Bananas

This is something I’ve only made a handful of times, but it’s sooo good.  Soooo rich.  And so freakin’ bad for you!!  Which is why I love it so much.

It surely is not for anyone trying to lose a few pounds.  There.  I warned you. 

Whenever I’ve made this for breakfast, I’ve always made the mixture the night before and let it sit in the fridge.  Then the next morning, I just whisk it again, and it’s good to go.  As far as the bread, it’s good to let this bread sit out overnight also. 

As we all know, stale bread is the best bread for French Toast.  

Oh!  Try this with thick cut Raisin Bread sometime.  It’s uh-maze-ing!!! 

Ingredients

1 tsp vanilla

1/8 tsp nutmeg

1/8 tsp cinnamon

4 eggs

2/3 cup milk

1/3 cup flour

1/3 cup sugar

1/4 tsp salt

8 slices of day old thick cut bread,  

butter

caramelized bananas (recipe below)

Directions

 

In a large bowl, mix the vanilla, nutmeg and cinnamon together.  Once well incorporated, add the milk and eggs to the vanilla mixture and mix well.  Set aside.  In a separate bowl, mix or sift together the flour, sugar and salt.  Once the dry ingredients are combined, add the wet mixture to the dry, and whisk thoroughly.  A hand-held mixer can be used, but not necessarily needed.  Depending on how fast you work, you will want to keep the wisk close and use periodically while cooking your french toast. 

Heat a large cast iron skillet or griddle, and melt butter.  Don’t let the butter burn.  Dip the bread in the mixture for about 10-15 seconds on each side.  Place on the griddle and let cook on each side till golden brown.  Remove and set in warm oven until all pieces are cooked. 

Once ready to serve, top with the caramel sauce and bananas.

Caramelized Bananas

 

1/2 cup butter

1 cup sugar

1 1/4 cups heavy cream

1 tsp lemon juice

5 bananas, sliced lengthwise and halved

Directions

In a large heavy bottomed skillet, melt the butter.  Increase the heat to medium high and add the sugar and stir constantly until the sugar has melted and the mixture starts to turn brown.  The butter will separate from the sugar but don’t panic.  Lower the heat slightly and add the cream slowly (it might bubble up a bit).  Keep stirring, as the sugar might set up slightly once the cream is added.  While still stirring, bring to a low boil and it will thicken nicely.   Lower the heat and stir in the lemon juice.  Add the bananas and let them cook through; about 5 minutes.

Drizzle the bananas and sauce over the french toast.

Pastelitos

 

I’m a huge fan of yummy food that you can hold in your hands.  And if it’s something inside of a puff pastry, it’s even better.  Pastelitos are one of those things that if you can stop at just one…there’s something wrong with either you or the Pastelito.  On a good day, I could probably put about 3 of these babys away.   

Pastelitos are a very popular Cuban dish, but you can find them by many different names in many Latin American countries, and they can have either sweet or savory fillings.  The sweet can be made with either guava, cream cheese, pineapple, and the savory fillings include beef, ham, olives and even raisins.   

Most Pastelitos are made with puff pastry.  Now, you are welcome to make your own, but I like to use Pepperidge Farms.   

  

Picadillo 

   

 

 

1 lb. lean ground beef  

 

 1/2 lg yellow onion, diced 1/4″ 

1/2 green bell pepper, diced 1/4″   

2 cloves garlic, minced 

1 tbsp olive oil 

1 tsp salt 

1 tsp black pepper 

1 tsp ground cumin 

2 large russet potatoes, peeled and diced into 1/4″ cubes 

2 lg tomatoes, cored and cut into 1/2″ pieces 

  

Directions 

  

Heat a large skillet to medium heat and add the olive oil.  When hot, add the ground beef and break it up as you’re browning it. Once the beef is browned, add the  Add the ground beef, crumbling as you put it in the skillet.  Once the beef is browned, add the onions bell pepper, garlic and spices. Cook for about 10 minutes, stirring often, then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for another 10 minutes. Uncover, and increase the heat to medium-high heat.  Stir constantly until most of the liquid has cooked out of the meat.  Remove from the heat, and let cool before preparing the Pastelitos. 

Egg Wash 

2 eggs 

1/4 cup water 

mix together and set aside 

 

Simple Syrup 

1/3 cup sugar 

1/3 cup water 

Mix together in a sauce pan and bring to a boil.  Set aside and let cool completely 

Pastry Instructions:  Unroll the puff pastry one sheet at a time. With a large round cookie cutter, make about 12 rounds per sheet Take one round and rub eggwash completely around the edges with your finger. Place 1 tbsp of Picadillo in the middle of the dough and cover with another round of dough.  Press down the edges with a fork and place on a lined baking sheet.  Repeat this process until all the pastries are completed.  Once you’re done forming all the Pastelitos, brush them all with egg wash. Bake for about 20-25 minutes and remove from over.  Brush the simple syrup on top and place back in the over for an additional 5-6 minutes.  Remove and let cool for at least 5 minutes. 

 

Homemade Corn Tortillas

One day I woke up and decided ‘I’m gonna learn how to make breakfast tacos with homemade corn tortillas!’ 

Well, my boyfriend looked at me (once again) like I’d lost my mind.  But what he said was, “That’s a GREAT idea!!”. 

You see, the reason he looked at me like I had 2 heads is because he grew up with his mother, aunt and most the women in his family making tortillas, and though not difficult, they can be a little daunting at first.  The directions on the package for the corn flour is not that accurate.  I’ve found that sometimes I need to add more water than directed, then the next time I make them, it’s less.  It depends on the amount of humidity in the air, I guess.   

The end result is nothing that you will ever experience if you buy those packaged tortillas in your local grocery store.  Once you try homemade, you will never go back.  Ever. 

Now, before you get all excited, you need to do a little shopping.  Get yourself in your car, on your bike, or whatever your mode of transportation and get to your local Latin Food Market.  There you will find a tortilla press, and a comal (or you can buy them online). 

If you choose not to go ‘full latino’, then you can use a rolling-pin and a cast iron skillet.  I’m always out to impress my boyfriend (whose Honduran), so I went all out.

Ingredients

 

2 cups Masa Flour (I use Maseca)

1 1/2 to 1 3/4 cups warm water

pinch of salt

Directions

 

In a large bowl, add the flour and salt and mix.  Add the water, starting with 1 cup and mix together.  Add however more you need, a little at a time.  The wonderful thing about this mixture is that it’s gluten-free.  That means you can’t overwork it.   

The way this mixture should end up is a little more pliable than play dough.  It should not be wet and sticky.  If you happen to have added too much water, just add more flour.  To make sure it’s not too dry, put about a golf ball sized amount in your hand.  Roll it, then press it down a little.  If the edges crack, then it’s too dry.  Add a bit more water.  It takes a little bit to know by touch how it should feel, but don’t let it intimidate you! 

Once you have reached the correct consistency, you’re ready to make your tortillas! 

Whether using a comal or a cast iron skillet, heat to high heat.

If using a press, open it and put a piece of parchment paper, or plastic (I usually grab a large freezer bag and cut it in half, creating 2 sheets of plastic) on the plate of the press.  Once again, put about a golf ball sized amount of mixture in your hand and roll into a ball.  While forming your tortillas, keep the reserve covered with a damp towel, as it can dry out pretty quickly.

 

Place the ball in the middle of the parchment paper (or plastic), and place another piece over the ball.  Close the press and press down firmly.  Open the press and remove the flattened tortilla while still enclosed in the 2 pieces of parchment paper.  Carefully remove both pieces of paper, and place the tortilla on the hot comal.  Make sure you place it on there completely flat.  The way I do it is, I hold the tortilla half in my hand and half dangling over.  Then I lie it gently on the comal.  Almost as soon as you place the tortilla on the comal, it will bubble up a bit.

That’s what you want it to do!!  After about a minute or so, flip the tortilla. 

Once flipped it should have a brown/black markings.  Cook for another minute or so, then remove. 

Keep your tortillas warm in a tortilla warmer, or in an airtight container with a damp towel.

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Pão de Queijo

When I went to Fogo De Chao for the first time, I fell totally in love with their Pão de Queijo.  Basically, Pão de Queijo is Brazilian Cheese Bread or Puffs.  They’re crusty on the outside and almost creamyish on the inside.  They’re soooo good!  And it’s so very simple to ruin your dinner with these things, because it’s easy to just focus on these little balls of goodness and stuff yourself before you get to the main course.  

These puffs go great with Feijoada! 

Makes 48-60 Puffs

Ingredients

1 1/2 cups whole milk
1 1/2 cups sour tapioca flour (azedo)*
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
3/4 cup corn oil
4 eggs
1 teaspoon salt

Directions

Preheat oven to 425 degrees. Lightly grease a 12- or 24-cup mini-muffin pan.  Combine all ingredients in a large bowl. Mix well until batter is smooth. Fill each muffin cup three-quarters full.

Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and somewhat hollow on the inside, like a popover. Serve warm.

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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.

Beignets

This is a great beignet recipe I found on the web a few years ago.  Just an FYI…there’s a great pre-made mix that you can order from the famed Cafe Du Monde Coffee Stand, located in New Orleans.  It’s a very, very good mix. 

***This is NOT the recipe for the Cafe Du Monde beignets, but these are pretty damn good, too.*** 

Makes 4 to 5 dozen.

Ingredients

1 envelope active dry yeast

1 1/2 cups warm water (approx. 105°)

1/2 cup granulated sugar

1 teaspoon salt

2 eggs, beaten

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening, softened

oil for deep frying

powdered sugar

Preparation:

In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Mix to blend thoroughly. Add about 3 cup of the flour and beat until smooth. Add shortening and gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes, until lightly browned on both sides (after you place them in the oil, immediately flip them…it makes them easier to flip when you want to brown the other side). Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.

Note: You can cut and freeze the dough separately, then once they’re completely frozen, throw them in a ziploc bag and cook at a later date)

 

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Peach Cobbler

This has to be one of my favorite desserts!  My mother made peach cobbler for us when we were children and I just remember the excitement of it being pulled out of the oven and not being able to WAIT to  sink my teeth into this wonderful, gooey, fruity treat.  (my mom always made us wait a few minutes because it comes out bubbling, and obviously very hot!!)

Anyway, I hope you try and enjoy this recipe as much as I do!!

Ingredients

 

Peach Mixture:

6-8 fresh peaches – peeled, pitted and sliced

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1 teaspoon lemon juice

3 teaspoons cornstarch

Batter

 1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

8  tablespoons unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

Topping

1 tbsp butter, softened

3 tbsp sugar

1 tsp cinnamon

Directions

Preheat oven to 425 degrees f.  In a large bowl, combine the white sugar,  brown sugar,  cinnamon, nutmeg, lemon juice, and cornstarch.  Once incorporated, add the peaches.   Toss to coat, and pour into a 2 quart baking dish. Bake in oven for 10 minutes.  In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Cut in butter with a pastry blender, until mixture is coarse and crumbly. Stir in water and combine (don’t over work the mix).  Remove peaches from oven and drop spoonfuls of the batter mixture on top of the peaches.  Sprinkle the butter/sugar/cinnamon mixture over the cobbler and bake for approximately 30 minutes or until golden brown. 

Note: it might be a bit difficult to tell that the cobbler is brown because of the cinnamon/sugar mixture.  Watch closely once you reach the 20 minute mark. 

 

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Sweet Corn Tomalito

When I first made this recipe I was just amazed.  I’ve been to many mexican restaurants, and have always had this as a side to my meal.  I’ve always loved it, and wondered how the hell they made this stuff.  Well fortunately through friends and research, I’ve obtained the recipe that I’ve coveted for so many years.  The first time I made this for my boyfriend who’s Honduran, he said that this tastes exactly like a type of tamale his mother and aunt used to make. All he kept saying was ‘wow…wow’.  

 

This is a great recipe! 

 

 

Serves 6

 

Ingredients

  

1/2 cup butter, softened

1/3 cup flour

1/4 cup creamed corn

3 tbsp water

1 1/2 cups frozen corn kernels

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons half and half

1/4 teaspoon salt

1/2 teaspoon baking powder

Directions

Preheat oven to 375 degrees F.  In a bowl, mix the  butter, flour, creamed corn and water until well combined. 

Working with 1/2 cup at a time, place the corn on a cutting board and roughly chop.   Add the corn along with the cornmeal, to the corn/butter mixture and combine.  In a separate bowl, combine the remaining ingredients thoroughly, then add to the corn mixture;  mix well.  Place in a 8×8 pan and spread evenly.  Place the 8×8 dish in a 9×13 dish;  fill the larger dish with 1 inch of water.  Cover the 8×8 dish and bake for an hour.

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