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08 June 2010

New Orleans Food: G.Gs Stuffed Crab

*** Check out a time honored favorite recipe in New Orleans!




Another version of stuffed crab since no photo was provided of the dish: A crab stuffed with attitude and reported to be delicious! - Thai Chili Crab Photo by Aerokev @ flickr in Australia


From Denny: People are always asking the food editors of their local Louisiana newspapers for this recipe. This one was given to the New Orleans Times-Picayune back in 1998. New Orleans native, Meryl Andry, said she based this recipe on her great-grandmother's technique. How's that for a time-honored tradition?

Andry tells us what we want to hear about convenience too: this dish freezes well. Instead of the bother of placing the stuffing into the crab shells she serves it mounded on lengthwise cut rectangles of French bread. Hint: To hold the stuffing well, tear out some of the inside of the bread slices to make a hollow.


G.G.'s Stuffed Crab


From: Meryl Andry

Makes: 6 to 8 servings



Ingredients:

1 24- by 3- by 2-inch loaf of day-old French bread

1 1/2 to 2 cups milk

2 sticks butter

1 tablespoon olive oil

1 large yellow onion, finely chopped

4 green onions, finely chopped

8 cloves garlic, minced

1/3 cup minced fresh parsley

2 tablespoons dry white wine

1 pound lump crab meat, picked over

1 teaspoon dried basil

1 teaspoon dried oregano leaves

Salt and freshly ground black pepper

Tony Chachere's Creole seasoning, to taste

Crystal hot sauce (or one to your personal taste)

2 tablespoons fresh lemon juice

1/2 cup freshly grated Parmesan

1 to 2 cups Italian-style, very fine, dry bread crumbs

1 large lemon, sliced into 18 very thin rounds, seeded

Ground sweet paprika, for garnish



Directions:

Slice the bread in half lengthwise. Carefully scoop out the inside bread, leaving a shell of crust about a quarter of an inch thick. Place scooped-out bread in a large mixing bowl and add enough milk to moisten all bread bits; set aside. Cut the shell of crust into 2 1/2-inch lengths to form 18 rectangles, each about 3 inches wide; place rectangles, crust down, on an ungreased baking sheet.

Preheat oven to 350 degrees. In a large heavy skillet, melt 1 stick butter with olive oil over medium-high heat. Add yellow and green onions, garlic and parsley, then wine. Saute until yellow onions are translucent, about 5 minutes, stirring occasionally. Reduce heat to medium and mix in crab meat, basil and oregano, stirring gently to keep lumps of crab intact. Season to taste with salt, pepper, seasoning mix and hot sauce. Cook and stir 5 minutes. Remove from heat.

Stir lemon juice into mixture. Drain bread-milk mixture in a strainer or colander and squeeze bread dry. Add this bread and Parmesan to the skillet, mixing well. Gradually add enough Italian-style bread crumbs to mixture to make it the consistency of somewhat sticky dough; this probably will require 1 to 2 cups of bread crumbs. Adjust seasonings to taste.

Mound crab mixture evenly over the bread rectangles, using all of the crab mixture.

Slice the remaining stick of butter into 18 pats. Top each rectangle with a butter pat, then a lemon round, then a light sprinkle of paprika. Bake until rectangles start to brown, about 20 minutes.



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Popular Kentucky Derby Recipes: Bourbon Ball French Toast, Kentucky Hot Brown

*** Check out 2 popular Kentucky dishes all year long.



Calvin Borel of Louisiana won at Churchill Downs in May 2010 on Super Saver


From Denny: This post was in draft since the end of April when the BP oil spill happened. Since I live in Louisiana I've been trying to keep up on the oil spill news as it happens minute to minute. To say I'm a bit late getting out these recipes is a huge understatement. :) But my relatives in Kentucky tell me these recipes are enjoyed year round as well as featured during the Derby season.

Of course, we in Louisiana were excited that Louisiana jockey Calvin Borel won in May on the horse Super Saver. The Triple Crown would have been great but there's always another horse and another race.

Some people reading this are probably asking, "So, what's a Kentucky Brown?" The simple baked dish was developed by The Brown Hotel and caught on as a favorite ever since, becoming a Derby tradition. It's definitely one of those hearty man-pleaser foods or to dine on at the ski slopes when you are ravenous! Basically, it's a layered open-faced sandwich with turkey, bacon, tomato slices and a three cheese Mornay sauce to smother it Southern style and then baked until the cheese melts. Yeah, it's that good!

Since Bourbon is the whiskey of choice in Kentucky you knew they would come up with a killer bourbon sauce for French Toast. Both of these dishes are calorie city so save up to enjoy them!

Lynn Winter, owner of Lynn's Paradise Café in Louisville, gives a fast-paced funny tutorial of how to create these traditional dishes. Her restaurant is considered artsy, whacky and where Dali meets Southern but the food is awesome.








Kentucky Hot Brown

From: Lynn Winter, Lynn's Paradise Cafe

Serves: 6 to 8

Ingredients:

• 1 loaf of sourdough bread
• 2.5 pounds of roasted turkey breast
• 4 large tomatoes
• 1 pound of bacon
• 6 salted butter
• 1/4 cup of diced onion
• 1/2 cup of flour
• 1 quart of milk
• 1/2 cup of cream
• 1.25 teaspoons of salt
• 1 bay leaf
• 3 whole cloves
• 1 pinch of cayenne pepper
• Dash of olive oil
• 1/4 cup of sugar
• 1/2 cup Pecorino grated
• 1 cup grated Swiss (Gruyere or cave-aged Emmentaler)
• 1 cup sharp white cheddar cheese


Directions:

For the Mornay sauce:

Make the white roux. In a medium saucepan on low heat place butter and diced onions. Sauté until translucent. Add flour and whisk until smooth. Cook the roux until you get a faint nutty aroma. Do not let brown.

For the sauce, combine milk, cream, salt and cayenne pepper in a separate saucepan. Tie a bay leaf and cloves in a cheesecloth ball or tea ball. Heat to simmer.

Pour in the roux while whisking continuously until the roux begins to thicken. Remove sack or tea ball. When thickened, add 1/4 cup Pecorino, 1/2 cup of Swiss and 1/2 cup of sharp white cheddar cheese. Whisk until cheese is thoroughly incorporated.

For the roasted sweet tomato slices:

Brush four large firm ripe tomatoes with olive oil. With tongs, hold the tomatoes over flame or roast in oven. When slight color appears, toss in to bowl with 1/4 cup white sugar. Core then slice.

For the Kentucky hot brown:

Cook bacon and set to the side. In a flat-bottomed ovenproof bowl, place one slice of sourdough bread, top with a touch of Mornay Sauce, 6 ounces of turkey breast, sliced roasted tomatoes, two slices of bacon and cover with 4 to 6 ounces of Mornay Sauce. Sprinkle reserved Pecorino and sharp cheddar cheese.

Place in oven on 375 degrees for six to 10 minutes or until the cheese starts to brown.

Garnish with sweet dried tomato slices and tomato confetti.





Bourbon Ball French Toast

From: Lynn Winter, Lynn's Paradise Cafe

Serves: 6

Ingredients:

• 7/12 cup Kentucky Bourbon
• 2 cups half and half
• 2 quarts heavy cream
• 1 cup whipping cream
• 1.25 cups milk
• 1/8 cup water
• 6 eggs
• 3 egg whites
• 4 large egg yolks
• 3 cups sugar
• 4 teaspoons cornstarch
• 2 teaspoons vanilla extract (homemade is best)
• 1.25 teaspoons ground nutmeg
• 3/4 teaspoon ground allspice
• 3.25 teaspoons cinnamon
• 2.125 teaspoon kosher salt
• 1/2 teaspoon cream of tartar
• 1 loaf of cinnamon swirl bread
• 6 cups pecans or pecan pieces
• 1 pint fresh sliced strawberries
• Dark chocolate syrup
• Butter or oil for frying
• Dashes of powdered sugar


Directions:

For the French toast batter:

Beat the three egg whites with nutmeg, 1 tablespoon of cinnamon and 1/8 teaspoon of salt in a medium sized bowl. Whisk in the milk. Set aside.

For the Kentucky Bourbon whipped cream:

Whip heavy cream in chilled mixer until soft peaks form. Add powdered sugar and fold in 1/4 cup of Kentucky Bourbon.

For the sugar spiced pecans:

Beat three egg whites with water until well combined. Add 1.5 cups of sugar, 1 tablespoon cinnamon, 2 teaspoons kosher salt, 3/4 teaspoon ground allspice and 3/4-teaspoon ground nutmeg nutmeg to egg mixture and mix well.

Add six cups of pecans to wet mixture and toss and stir to coat. Transfer to full-size sheet tray covered with non-stick spray. Bake at 300 degrees for 10 minutes

Stir bringing the outside edges of the pecans to the center. Cook for 21 minutes, stirring and rotating at seven-minute intervals. Place on a speed rack to cool. Store in an air tight container.

For the Bourbon vanilla custard:

Heat half & half and 1 cup whipping cream in small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.

Meanwhile, whisk four large egg yolks, 1/2 cup sugar, and 4 teaspoons cornstarch in a stainless steel bowl for about two minutes or until mixture thickens and lightens in color.

Slowly pour hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over medium heat. Stir constantly until the mixture reaches 170 degrees. Remove from heat and stir in the 2 teaspoons of vanilla extract and 1/3 cup of Kentucky Bourbon.

Serve immediately or hold over a hot water bath.

For the French toast:

Slice the cinnamon swirl bread into 18 thick slices. Soak the slices in the batter for about three minutes, turning to coat evenly on both sides.

Heat butter or oil in a sauté pan over medium high heat. Lift the bread from the batter, draining slightly and place it in the hot pan. Add only enough to fit easily in the pan. Sauté on both sides until golden brown.

Place three slices on each plate. Drizzle with warm Bourbon vanilla custard.

Garnish with chocolate syrup and Kentucky Bourbon whipped cream. Sprinkle with sliced strawberries and 1 cup of the toasted sugared pecan halves.


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05 June 2010

Posts Roundup at Dennys 14 Blogs - 5 June 2010

*** Check it out from the funny to the serious like lots of funny posts with funny ideos, BP oil spill news, political commentary, political cartoons, recipes, poetry, health news.




Photo of coffee from Brazil by Quoquo @ flickr



From Denny: This was a light week for writing as I spent so much time watching a lot of BP oil spill news from everywhere trying to catch details of what was filtered out of the mainstream copycat media. This is a shifting situation minute by minute as BP tries to twist the truth and manipulate the media to report their lies. It's like a giant shell game from a multinational corporation grifter.

Those of us living in Louisiana and others on the Gulf Coast are committed to holding our government AND most especially BP's mean little toes to the hot coals until they comply fully. The philosophy of "The Minimum Acceptable" from Big Business arrogance and cavalier handling of an environmental and economic disaster is unacceptable in America. If this was happening to the British shores I would be just as outraged and pushing back just as hard.




The Social Poets:


Cartoons: Obama vs. BPs Oil Spill - 5 June 2010

Water of Life poem - Libations Friday 4 June 2010

BP Phony Police: Threaten Reporters With Arrest If Report, Photo Dead Animals

BP Oil Spill News Updates - 2 June 2010

Funny Late Night Comedy Roundup - 31 May 2010

Funny Video: Colberts ThreatDown of Food Police, Jazz Robots, Pretty Girls

Funny Video: Colbert Mocks Surburban Backyard Clothesline Terrorist

Funny Video: Colbert Gives Domino Pizza Alpha Dog Award

Posts Roundup at Dennys Blogs - 30 May 2010






Dennys Global Politics:


World Idiots: Israel Gaza Raid Mess, North Korea Cartoons - 5 June 2010

Why Not to Nuke the Oil Spill, Israels International Mess - News Headlines 2 June 2010








Dennys Funny Quotes:


Cartoons: Staycation, New Summer Trend 4 Middle Class - 5 June 2010

Help Create Funny Caption 4 Michelle Obama Photo at Comedy Central


Funny Video: Science-Gate by Cartoonist Mark Fiore

Funny Video: Colbert Instructs How to Ace Your ACTs





Ouch Outrageous Obnoxious And Odd:


Tea Party Weird and Immigration Cartoons - 5 June 2010

Funny Video: Zeek the Dog Plays Piano and Sings





Dennys Blog Feeds:


Funny Fathers Day Cartoons - 5 June 2010




The Healing Waters:


Cartoons: Global Warming Al Gores Surpise Divorce - 5 June 2010

Michelle Obama Fighting Obesity: Chefs Moves to Schools Program

50 Simple Steps: Burn Some Excess Calories




Visual Insights:


Funny Summer Heatwave Cartoons - 5 June 2010

Just Plain Funny: Silly Animal Photos




Romancing The Chocolate:


Yummy Lemon Tea Bread From Southern Living


Unusual 2 Tasty:


New Popular Drink Trend: Sex and The City 2 Cocktails



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

04 June 2010

Yummy Lemon Tea Bread From Southern Living

*** Tea time never had it so good! Mmmm... lemon bread.




Another version of lemon bread by little blue hen @ flickr


From Denny: We love lemon at our house, how about you? Simple recipes are always the best too. Southern Living Magazine is a favorite across the nation as they really know how to tap into what people want to cook and bake for their families.

Southern Living also has a new cookbook out and this recipe is one of their promotional items to give you a flavor of family favorites. They pulled from over 10,000 recipes to create this cookbook. I sure would have loved to be on that testing panel! It must have taken months to complete and just think of the joy of wonderful smells coming out of those test kitchen ovens. :)

Take a look - and a test drive - of this easy recipe to enjoy with afternoon tea. The link is to the paperback version already discounted at Amazon.





From:Classic Southern Desserts: All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream and More” by the editors of Southern Living (Oxmoor House, 2010)



Lemon Tea Bread


Makes: 1 loaf

Ingredients:

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tbls. lemon zest, divided
1 cup powdered sugar
2 tbls. fresh lemon juice
1 tbl. granulated sugar

Directions:

1. Preheat oven to 350 degrees. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, baking powder and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon batter into a greased and floured 8x4-inch loaf pan.

3. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan for 10 minutes. Remove from pan to a wire rack, and cool completely.

4. Stir together powdered sugar and lemon juice until smooth; spoon over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon zest and 1 tablespoon granulated sugar; sprinkle on top of bread.

Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.





From:Classic Southern Desserts: All-time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream and More” by the editors of Southern Living (Oxmoor House, 2010)


Amazon review: Selected from the more than 10,000 dessert recipes fine-tuned in the Southern Living test kitchens over the past 40 years, Classic Southern Desserts is the ultimate treasury of best-ever recipes, foolproof baking advice, step-by-step techniques, and gorgeous visuals to turn even the kitchen novice into the best baker in town. Whether it's chocolate you crave or kid-friendly treats, recipes are tagged to suit your needs. Healthy Treat and Bake & Freeze options prove there is something sweet for every lifestyle and schedule.

From old-fashioned Orange-Pecan-Spice Pound Cake to new spins on timeless classics like Apple-Gingerbread Cobbler, you are certain to fi nd a wealth of new recipes to pass down in the family.


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01 June 2010

New Popular Drink Trend: Sex and The City 2 Cocktails

*** Check out the latest popular trend in cocktails spurred by the sequel movie Sex and The City 2!





From Denny: A very short demo video clip showing off the beautiful new drinks. The first movie, Sex and The City, definitely popularized the Cosmopolitan cocktail. Here are the newest drinks from the movie with the recipes so you can get ahead of the curve with all your admiring thirsty friends.

Mixologist Gage Cass shows us two up-and-coming drink trends.



Watch CBS News Videos Online





"The Glamour Gal"

Ingredients:

2 oz Skyy vodka
0.5 oz Fresh lemon juice
0.5oz Fresh lime juice
0.5 oz Simple syrup or 1 tsp. sugar
Drop of Creme de Cassis

Directions:

Rim a martini glass with Creme de Cassis and sugar. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into the martini glass. Finish the cocktail with a drop of Creme de Cassis on top.

To rim the martini glass, first dip rim of glass in a shallow dish filled with Creme de Cassis and immediately place rim in another shallow dish with sugar, rotating the glass to ensure the whole rim is covered.




"The Mr. Manhattan"

Ingredients:

2 oz Skyy Infusions cherry vodka
0.5 Wild Turkey 101 bourbon
0.75 oz Cola

Directions:

Combine Skyy Infusions cherry vodka, Wild Turkey bourbon and cola in a cocktail shaker with ice and stir. Pour into a double rocks glass and garnish with maraschino cherry.


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